Masala Bhindi
I cannot think of anything I would rather do with okra than make this. If I get eggplant from my CSA, look out! Kelly is making Indian food all weekend. I posted this receipt over 10 years ago and it’s still true.
Get the spices measured out and ready, then
Heat:
2 T ghee or coconut oil
Saute:
1 large onion, finely chopped
1 pound okra, trimmed & sliced length-wise on a slight diagonal
After 5-8 minutes, add:
2 T garlic, minced (more…)
Healthy and delicious – my favorite combination.
So many people have asked me for this slaw recipe. In this slaw, the key is to steam the cabbage and carrots a little bit, which doesn’t change the texture or flavor much compared with a raw cabbage salad, but increases the health benefits.
Eating raw cruciferous vegetables, such as cabbage, in large amounts can suppress thyroid function. Also, the anti-oxidant properties of carrots are stronger when cooked. Cabbage and carrots are both great cancer preventing foods.
Another tip is to let the cabbage sit for 5-10 minutes after chopping and before cooking to enhance its health-promoting qualities.
read about cruciferous cooking tips
Make a big batch and eat some every day. It keeps well for about a week.
Steam for a couple minutes, until warm.
Combine and serve. This will keep well in the fridge for 5 or more days.
Modifications:
or
Want more cabbage recipes? Here you go.
Indonesian Greens in Peanut Oil with Garlic
Red Cabbage with Apples & Raisins
Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)
You can also use the steaming idea in the Vietnamese Chicken and Cabbage Salad above. That one can be made without chicken for a simple Asian slaw. I have to say, though it really kicks butt with the chicken. It’s also traditionally served with rice soup.
I made two batches in my slow cooker.
The first with a ton of sugar and the second with maple syrup and honey. They are both delicious. I cooked the sugary one longer and it came out thicker.
16 apples, peeled and sliced
3 cups sugar
3/4 cup apple cider
2 T cinnamon
1 t allspice
¼ t nutmeg
pinch salt
22 apples, peeled and sliced
¼ cup honey
1 cup maple syrup
1 1/4 cup apple cider
3 T cinnamon
2 t allspice
½ t nutmeg
pinch salt
In the slow cooker on high for a couple hours, then low overnight and/or the rest of the day until the apples cook down to a sauce and the pooled liquid evaporates. Stir occasionally. I cooked my first batch on and off for two days. The cooker went off a couple times and when I turned it back on I put it on high for a bit, then turned it back to low. The second batch I cooked for about 24 hours and would have done it longer as it turned out a little thin. I am sure the sugar also adds to the thickening process.
Masala Bhindi
I cannot think of anything I would rather do with okra than make this. If I get eggplant from my CSA, look out! Kelly is making Indian food tonight.
Get the spices measured out and ready, then
Heat:
2 T ghee or coconut oil
Saute:
1 large onion, finely chopped
1 pound okra, trimmed & sliced length-wise on a slight diagonal
After 5-8 minutes, add:
2 T garlic, minced (more…)
Khatti Bhaji
Whenever I get eggplant I think about making this dish. If I also have okra, my friends and family are in for an Indian delight. Nothing makes Indian food better than fresh vegetables and good quality oil.
1 medium eggplant, chopped into 1/2 inch cubes and then soaked for 15 minutes or more in water with salt. Strain in colander.
Heat large cast iron pan on medium-high and add:
2 T sesame oil or other good quality vegetable oil
When oil is quite warm add:
2 medium onions, thinly sliced
Sauté until translucent (or nearly so).
Add eggplant and continue to sauté, stirring every 3-4 minutes. Do not stir too frequently – give time for each side of the eggplant cubes to cook. (more…)
Bengali Masar Dal
This is my favorite dal recipe, from my favorite Indian cookbook.
Pictured also: Okra Braised with Tomatoes, Onions and Spices and Indian Spiced Braised Eggplant
1 ½ cups red lentils (masar dal)
4 ½ cups water
3-6 hot green chilies (optional – serve minced chilies on the side if you like)
½ t turmeric
1 ½ t sea salt
Wash and pick the lentils and cook with green chilies, turmeric, salt and water. (more…)
1 cup of quinoa cooked in 2 cups of water.
Bring to low boil then turn down to low for 20 minutes.
2 ears corn, cooked and cut off the cob
1 or 2 carrots, diced
1 bunch scallions, sliced
1 cup cilantro or parsley, chopped
1-2 cups black beans, rinsed
1-2 limes, juiced
1/3 cup olive oil
1 t salt (or to taste)
Combine and serve!
Scrub 6 medium beets. Trim ends, cut into big chunks.
Bring to boil in saucepan with water, simmer for 45 – 60 minutes or until done (test for softness by poking with a knife or fork). Rinse with cool water.
Peel the outer skin off with your fingers. Put into a bowl.
Drizzle with:
1 ½ T olive oil
1 ½ T balsamic vinegar
Sprinkle with:
1 t rosemary powder
1 t thyme leaves
½ t salt
pinch black pepper (optional)
Let marinate at room temperature for 30 minutes or more, or overnight in the refrigerator.
Serve at room temperature.
We halve this recipe for our family of 3 because we just can’t stop eating it.
INGREDIENTS
4 slices bacon , halved lengthwise, then cut crosswise into 1/4-inch pieces
8 large fresh sage leaves (optional)
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 tablespoon unsalted butter
6 scallions , sliced thin (or substitute 1 small onion, diced)
1/4 teaspoon freshly grated nutmeg
1 T fresh or dried sage, minced
1 teaspoon sugar
Table salt and ground black pepper
1 cup low-sodium chicken broth
1 pound penne pasta or other pasta such as rombi
2 tablespoons grated Parmesan cheese , plus extra for serving (more…)
