Mulligatawny Stew

I have seen recipe after recipe for Mulligatawny stew.  I don't know why, but when I was much younger, I thought this stew came from Australia, but I now know that the origin is actually Anglo-Indian.  The name, Tamil in origin, literally translates to pepper water.  While there is no traditional form, the recipe I followed today gets it's color and flavor from curry powder.  I have added mushrooms because I needed to use them up.  And I chose to use leeks instead of onions.  But it smells lovely and looks quite yummy.  Oh yeah, the thing that has always intrigued me beyond the curry base is the fact that almost every recipe calls for a tart apple.  I love curry and apples!

Mulligatawny Stew
Adapted from: 1001 Low-carb Recipes by Dana Carpender, pg 190

• 2 quarts chicken stock (I used homemade)
• 2 cups shredded chicken (leftover rotissierie)
• 3 Tbsp olive oil (original recipe calls for butter or ghee)
• 1 clove garlic, minced
• 3 leeks, sliced
• 1 small carrot, shredded
• 2 ribs celery, diced (include leaves)
• 1 1/2 heaping tbsp curry powder (adjust this to taste)
• 1 bay leaf
• 1/2 tart apple, chopped fine
• 1 tsp sea salt
• 1/2 tsp pepper
• 1/2 tsp dried thyme
• 1 tsp dehydrated lemon zest
• 1 cup evaporated skimmed milk

Heat the oil in a heavy skillet over medium heat.  Add the leeks and sweat until softened.  Add the mushrooms, carrot, celery and curry powder.  Cook until the vegetables are fork tender.

Add stock, chicken, cooked vegetables, bay leaf, apple and seasonings to the crock of a slow cooker.  Cook on HIGH for 2 hours.  Then reduce heat and cook overnight on low.  Just before serving, add the evaporated milk and remove the bay leaf.

Aloo Gobi

My absolute favorite Indian dish is Aloo Gobi. There is something about the combination of potato and cauliflower in those wonderful Indian spices that is just comforting tome. The trouble is, like many comfort foods, the dish lacks protein. So, I set forth to attempt to make an Aloo Gobi with garbanzo beans to add a protein punch. While the following recipe was okay, I really need to explore the idea of making my own curry mix. The store bought curries are never quite right. The original recipe also did not have enough tomato, so I adjusted that in my finished dish.

Slow Cooker Aloo Gobi with Chickpeas
 Adapted from: http://www.domesticdivasblog.com/2010/02/meatless-monday-slow-cooked-cauliflower.html

• 1/2 head of golden cauliflower*, chopped
• 1/2 head Romanesco cauliflower*, chopped
• 1 cup frozen peas with carrots
• 2 cups red potatoes*, chopped
• 1 14 ounce can chickpeas, drained and rinsed
• 2 tablespoons curry powder
• 1 can tomato paste
• 1 can Rotel diced tomatoes with chiles
• 2 tsp ground ginger
• 1 onion*, chopped
• 2 garlic cloves*, chopped
• 2 cups homemade chicken stock*
• salt and pepper

Place all of the ingredients except the salt, pepper and rice into the slower cooker.  Stir to combine.  Cook on high for 4-6 hours, or on low for 6-8 hours, or until the vegetables are tender.  Season to taste with salt and pepper.

*CSA ingredients

Squash Soup

Now that my music obligations are complete, its time for me to get back to some cooking. I received butternut and buttercup squash in the last share. I had located a recipe for slow-cooker squash and broccoli soup I thought I'd try. I cut up the squash and an onion and put them in the cooker, but when I opened the bag of broccoli florets, they were clearly spoiled. While this was disappointing to me, I moved onto plan B.

Curried Butternut Squash Apple Soup

• 2 small butternut squash*, peeled and cubed
• 2 large granny smith apples*, peeled and cubed
•  1 large onion*, diced
• 3 cloves garlic*, minced
• 1 cup chicken stock
• 1 cup apple cider*
• 4 cups water
• 1 Tbsp curry powder
• 1/2 tsp turmeric
• salt and pepper, to taste

Place all ingredients into crock of slow-cooker. Cover and cook 4-5 hours on HIGH or 6-8 hours on LOW, or until vegetables are soft. Cool slightly then blend with an immersion blender or countertop blender until smooth. If you like, add a little cream or plain yogurt before serving. Garnish with diced apples or pears.

*CSA ingredients

Eggplant and Cauliflower

Today, I decided to finally test out an Indian-spiced recipe. This week in the share, we received a very large head if cauliflower and another late eggplant. I have been set up with Indian spices for quite a while. I just haven't had what I felt was the proper combination of vegetables to make a dish. I don't think I've ever mentioned that I prefer vegetarian Indian food. I ran across what looked like a beautiful recipe for Indian Spiced Eggplant and Cauliflower. Sounded good to me, so here's my version.

Indian-Spiced Eggplant & Cauliflower Stew

Adapted from http://www.eatingwell.com/recipes/indian_spiced_eggplant_cauliflower_stew.html

• • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon mustard seeds
  • 2 tablespoons canola oil
  • 1 large onion, sliced*
  • 2 cloves garlic, minced*
  • 1 teaspoon finely ginger paste
  • 3/4 teaspoon salt
  • 1 1-pound eggplant, cut into 1-inch chunks*
  • 3 cups cauliflower florets*
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • 1/2 cup water
  • 1/2 cup nonfat plain yogurt, (optional)

1. Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.
2. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.

*CSA Ingredients

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Sunday night dinner

Okay, so I will admit....when I am in the process of cutting up vegetables, I do tend to get a little over-ambitious in plans.  Because I knew that it would take the longest to peel the brussels sprouts leaves, I started with that dish tonight.  And then I realized that the dish called for quinoa and decided: "Maybe I don't need to make carbonara tonight".  I think I was probably right with that assessment.  Here's the recipe for the brussels sprouts:

 

Sauteed Brussels Sprouts over Quinoa
Adapted from Vegetarian Times Magazine

• 2 Tbsp pepitas (they called for hazelnuts)
• 2 Tbsp Olive Oil
• 8 oz Brussels sprouts, trimmed and halved
• 1 1/2 cup water
• 3/4 cup quinoa
• Salt & pepper to taste
• 2 oz fresh romano (they called for feta), optional

 

1. In a small dry saute pan, toast pepitas over medium heat, stirring constantly, until they begin to pop and turn brown.  Set aside.

 

2. Bring water to boil.  Sprinkle with quinoa. Reduce heat to a simmer, cook 15 minutes or until all the water is absorbed.  Remove from heat and set aside

 

3. In the meantime, peel leaves from Brussels sprouts halves, discarding the cores.  Heat olive oil over medium-high heat.  Add Brussels sprouts leaves and saute for 5 minutes.  Sprinkle with 3 tablespoons water and cook for about 1 minute more or until leaves are tender.  Add minced pepitas, garlic, salt, pepper and cooked quinoa; mix well.

 

4. Place mixture into bowls and sprinkle with romano cheese.  Makes 2 servings.

 

Tip: When they suggest that you cut the brussels sprouts in half, follow the advice.  It does make it easier to peel the leaves from the core.

 

 

 

This was an absolutely lovely dish, but would only qualify for a light dinner.  My husband was not ready for just a light dinner, so I made a soup from the cauliflower. 

 

Curried Cauliflower Apple Soup
Adapted from recipe by Gail Greenblat

• 16 oz cauliflower florets
• 1 clove garlic
• 1 tbsp olive oil
• 1/2 tsp curry powder
• 8 oz applesauce (I used natural)
• 2 cups chicken broth
• 1 cup water

 

Steam cauliflower in microwave for 8 minutes on High.  In a smaller bowl, combing olive oil, garlic and curry powder.  Heat 3 minutes on High. Watch closely so it doesn't burn.

 

In a large bowl, combine caulflower, curry mixture, applesauce, broth and water.  Heat at 80% for 5 minutes more.  Cool.  Puree with an immersion blender (I do not have one of these, so I used a good old-fashioned blender).  Adjust seasoning. 

 

 

 

I was surprised how bright green the cauliflower pureed up!  I didn't think that it was quite that green.  I might increase the curry next time and then add a few diced apple pieces as a garnish.  But this is definitely a keeper recipe!

 

BTW, if anyone is wondering what I'd like for Christmas, an immersion blender would be really nice ;).  I am sure I won't get it this year, but it is something that would be quite handy!