January 23rd, 2009 by alice
Tags: Coconut, Cooker, Curry, Pressure, Quickdian, Quinoa
INGREDIENTS
- 1smalleggplant, cubed
- 1smallacorn squashor butternut squash, cubed
- 1/2 onejalapenoor otherhot pepper, sliced
- 1smallsweet potato, cubed
- 1/2cupstring beans
- 1/2cupyellow onions, diced
- 1teaspooncumin seeds
- 3teaspoonsbutteror ghee
- 1 (5 ounce)canfat-free evaporated milk
- 1cupquinoa
- 2cupswater
- 1 (8 ounce)cangarbanzo beans, rinsed and drained
- 1/2cupraisins
- 1teaspooncoconut extract
- 2/3teaspoon hotMadras curry powder
- 1/3teaspooncurry powder
- 1/3teaspoongaram masala
- 1pinchsaffron threads (optional)
DIRECTIONS
- Measure 2 cups warm water and add saffron threads.Let soak for now.
- Meanwhile, cut up all the vegetables.
- Put the quinoa, garbanzo beans, raisins, coconut extract, and saffron water into the bottom of your pressure cooker and then place a vegetable steaming rack above this (the kind that open up like a flower).
- Put the vegetables in the steaming rack, starting with the squash and sweet potato, then the pepper, eggplant and beans.
- Oil the gasket, close and lock the pressure cooker, and set heat to medium-high.When high pressure has been reached, cook for 5 to 6 minutes.Depressurize with a quick-release method.
- Meanwhile, in a medium saucepan, melt your buttery substance, and saute cumin seeds until fragrant, 2 or 3 minutes.
- Add onions and saute until soft but not browned.
- Add evaporated milk and remaining spices and simmer until slightly thickened, ten minutes or so.
- Move the vegetables from the rack to a large serving bowl and pour the curry sauce over them, tossing to coat.
- Remove the rack from the pressure cooker and fluff quinoa.If it is too watery, resume heating until desired consistency.
- Serve curry spooned over quinoa in bowls and enjoy with naan or pitas.
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January 23rd, 2009 by alice
Tags: Fat, Fettuccinelfredo, Low
INGREDIENTS
- 16ouncesfettuccine
- 2teaspoonsolive oil
- 1/2cupnonfat sour cream
- 1 (12 ounce)canevaporated skim milk
- 6tablespoonsparmesan cheese, grated
- 2tablespoonsfresh parsley, snipped
- 1/2teaspoondried basil
- 1dashcrushed red pepper flakes
- 1dashfresh ground black pepper
- 2garlic cloves, minced
DIRECTIONS
- Cook pasta according to package directions, drain.
- Return to pot and toss with oil.
- Add sour cram, milk, Parmesan cheese, parsley, basil, pepper and garlic to pasta.
- Cook over low heat until thick and bubbling, stirring constantly.
- Serve hot.
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January 23rd, 2009 by alice
Tags: Balsamic, Bean, Black, Corn, Salsa
INGREDIENTS
- 1 (14 1/2 ounce)canblack beans(rinsed and drained)
- 1 (14 1/2 ounce)canwhite corn(drained)
- 1 (15 ounce)candiced tomatoes(lightly drained)
- 1smallsweet onion, diced
- 1red bell pepper, diced
- 2teaspoons choppedfresh cilantro
- 1tablespoonlime juice
- 1tablespoonbalsamic vinegar
DIRECTIONS
- mix well, chill and enjoy.
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January 23rd, 2009 by alice
Tags: Dip, Tropical
INGREDIENTS
- 2 (8 ounce)packagescream cheese, softened
- 1/3cuphoney
- 1 1/2teaspoonsground ginger
- 1 (20 ounce)cancrushed pineapple, well drained
DIRECTIONS
- Mix cream cheese, honey and ginger in medium bowl until well blended. Stir in pineapple; cover.
- Refrigerate several hours. Serve with fresh fruit and honey graham sticks.
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January 23rd, 2009 by alice
Tags: Garlic, Spaghetti
INGREDIENTS
- 3/4cupolive oil
- 1/2cupbutter
- 5-6garlic cloves(chopped or minced)
- 1/2teaspoonbasil
- 1/4teaspoonoregano
- 1/2teaspoonparsley
- 1pinchsalt
- 1lblinguine
DIRECTIONS
- Combine the spices. While your noodles are cooking start warming a little of the olive oil and the garlic on low heat until the garlic has cooked (don’t over cook or burn the garlic) and the flavors are released. Add a little butter and a little of the spices and let simmer on low for about a minute while stirring. Keep repeating the steps until everything has been added. The slower you add and the longer you let simmer the better the flavor.
- Once the noodles are done drain and toss together. We keep it in a crock pot to keep it warm or to take to work for pot luck days!
- I’m sure you can add any other spices you like or add more garlic. Serving size depends on if you are using this as a side dish as we do.
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