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Archive for the ‘Grains’ Category

coconut curry

I made this meal for friends last week and enjoyed it for lunch for a couple of days afterwards.  Many curries have a complex mixture of spices behind them, but not this one; instead it has a nice clean flavor and lovely delicate fragrance from the lemongrass. Still the curry is warming and soothing and contains enough heat to clear your head, but not overwhelm your pallet.

lemongrass, ginger and garlic

cooking them

I like to make my own coconut milk because the flavor and texture is so much lighter than the canned versions. I use dried organic coconut, because it’s easier to find than fresh organic coconuts are here in New York.  If you have fresh available then by all means blend some up. If you want to use canned coconut milk, I would use one-third water, as it can be very rich and heavy.

The whole meal ended up with a great Thai flavor. If I had had Kefir lime leaves, I would have definitely added them, although on second thought, I didn’t miss them. I had some limes on hand to squeeze over each portion but at the last minute decided that it was perfect as is.

Since I wanted to make the curry a bit more special than an every day meal, I sautéed some red peppers and stirred them in at the end, definitely not necessary but it added a lovely bust of color.

lunch from above

One last thing…you could make this with or with out the chickpeas or add any kind of cooked bean you have on hand. I have made a delicious version with French lentils too. Please don’t be put off by the length of this recipe, it really is quite easy to make and a sure crowd pleaser!

small bowl of curry

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beet barley risotto

beet whole barley risotto with wilted beet greens

I’ve been thinking about making a barley risotto for most of winter and since it’s Valentine’s Day soon, I thought it was a good time to make it with beets.  This dish is something healthy and beautiful to make for someone in your life you love. (more…)

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black rice porridge

black rice porridge

One of my favorite ways to spend the morning is to get up early, put a pot of some kind of warm breakfast on the stove to cook while I sip green tea and go about my usual routine. Now that the mild mornings of early fall are over, I find myself drawn to some variation of a warm porridge; this year I can’t seem to tire of basic oatmeal. (more…)

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millet cauliflower mash with greens, sesame and scallions

It seems like every year around this time, once the autumn chill has made its presence felt I reach for the jar of millet on my pantry shelf. This is part of my twice or thrice weekly evening ritual — before going to bed I scan the contents of the pantry to look for inspiration: which grain will I soak to then cook for the next couple of day’s meals? As fall sets in, millet wins out many times.  It’s a comforting and warming choice especially combined with soft, creamy vegetables. (more…)

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curried sprouted quinoa pilaf

I had soaked quinoa my usual way; throwing some in a pot and covering the unwashed grain with water as I ran out the door one morning. I had no plans for what it would become; all I knew was that later I would want something nutritious and quick to eat. As things turned out, we had dinner plans that I had forgotten about and so the quinoa sat on the bench soaking overnight. (more…)

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shitake, ramps, fava beans and asparagus

The garlicky verdant scent of ramps filled my kitchen as I began cooking this spring braise, bringing back memories of the exciting first weeks of spring and crisp mornings at the farmers market. (more…)

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herbed spelt berries with peas and feta

Spring is in full swing in this part of the world and its arrival always seems so sudden to me. I have been watching the buds grow on the trees outside my window for weeks now, yesterday they were green and then suddenly today their white blossom is illuminating the whole apartment.  This lasts for a precious few days before they give way to tender green leaves. The cycle amazes me every year. (more…)

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