Curry in a Hurry?

Have you ever attempted to make one of Rachel Ray's 30 minute meals?

Did it take you 30 minutes?

Not me. It never took me less than an hour.

That's why I have a bit of a pet peeve developing for cookbook authors and recipes that deceive readers in that way. I don't know if they do it intentionally or not, but it seems like it would sure sell cookbooks if you advertised this 30 minute concept.

But I'm calling bull&#!+ on it right now. The following recipe was based on a recipe that was supposed to take less than 30 minutes to cook. Sure, I adapted the recipe to my taste, adding potatoes, and that upped the cooking time 10 minutes. But under no circumstances would the original recipe have been cooked in 30. Sorry.

That said, it's still worth making. Both my 12 (yes 12! had a birthday this week) year old daughter and husband loved it and I'm guinea pigging my business partner today at lunch. I'll let you know what she thinks.

Easy, But Not Quick, Cauliflower Coconut Curry

serves 8

Printable Recipe

2 cups vegetable broth, plus more for sauteing

1 large yellow onion, diced

1 cup carrots, diced

1/4 cup curry powder (sweet or hot, to taste)

4 cups medium diced boiling potatoes

2 14.5 ounce cans diced tomatoes, fire roasted if possible

1 cauliflower head, cut into small florets (approx. 8 cups of florets)

2 cups frozen peas

2 15 ounce cans garbanzo beans, washed and drained

3 cups unsweetened almond or soy milk

1 Tbsp coconut extract

Coat the bottom of a dutch oven with vegetable broth and bring broth to a boil over medium heat. Add onions and carrots and saute, stirring frequently, until onions just begin to turn translucent. Add curry powder, stir, and cook for another 5 minutes.

Add potatoes and 2 cups vegetable broth, stir and cover pot. Let simmer for 10 minutes.

Add tomatoes and cauliflower, stir, cover and let simmer for 20 minutes.

Add almond milk, coconut extract, peas and garbanzo beans. Stir and simmer, partially covered, for 30 minutes.

What's your experience with recipes that are promoted as taking 30 minutes or less. Is this real? Is it possible?

New Neighbors

The house next door to us has been for sale since January. It's a lovely house with incredible curb appeal and a fabulous kitchen/family room. The entire time the house has been for sale, I have secretly (and not so secretly) been praying that a family with young children moves in. You see, I've got neighbors on my left and neighbors on my right, but I couldn't pick any of my neighbors out of a police line up. And I've lived in my house for four years.

I know that young kids brings a certain sense of willingness, of openness, that just doesn't always exist in couples that have moved on to other phases of their lives. No judgement there, just a fact.

So you can imagine how psyched I was a few weeks ago when I ran into a guy on the sidewalk and he introduced himself as, "Hi, I'm your future neighbor" or something like that, and then within minutes I found out that an 8 year old girl and a 5 year old boy would very certainly be taking possession of the house next door. Winning!

It wasn't long before I invited them over for dinner.

In fact, they hadn't even moved in to the house yet.

When I asked the dad if anyone in the family had an food allergies, he replied, "No, but my son's favorite food is Palak Paneer."

Really?

Seriously?

I told him we were "mostly vegan."

I don't think he knew what to say.

And without any further conversation on the matter, I quickly planned an Indian feast for last night:

Chana Dal (split chick peas) Soup with Zucchini and Tomatoes
Raita (yogurt with cucumber and spices)
Naan
Saag Tofu (aka Palak Paneer)
Indian Rice Pilaf with Cauliflower
Aloo Baingan (potatoes with eggplant)

After last night, I'm not quite sure if he was serious about his son's favorite food. The adorable five year old looked at the Saag Tofu and made a funny face. I was left wondering if the parents even like Indian food, or ate it just to be kind.

But I am totally convinced that we've got really nice new neighbors.

And she loves to cook. Winning!

Have you ever served food to guests where it felt like a risk?

Fieldtrip: Indian Grocery Store and Absolutely Scrumptious Aloo Baingan Recipe

Thank you to everyone who has already entered my Plant-strong pride blogger giveaway! If you haven't had the chance to do that yet, don't miss out!

Have you ever heard of asafetida, a.k.a. hing?

I hadn't until about a year ago, and I didn't have it in my kitchen until a few weeks ago when my friends and I made a field trip to one of our local Indian grocery stores. I say "one of" because it is important to point out that we had our choice of three to go to, even in our little backwoods of Ohio. Okay, well, the eastern suburbs of Cleveland aren't exactly backwoods, but they aren't exactly metropolitan either! So I was stoked to find out that we had our pick of Indian groceries.

Why? Well, because I wanted that darned asafetida! That and just about every ingredient you could find that you need at an Indian grocery is far, far cheaper than, lets say, your local high end specialty health food chain (I won't mention any names here because you know how much I love me some Whole Foods . . . oops!).

Here's some of the goodies that I picked up:

Roasted chick peas. Imagine that! Gotta get us some more because they were devoured in a few days, and I didn't even get a chance to try them on my salads before they were all gone. They came salted and unsalted and my daughter requested that the next time I get them, she wants the unsalted ones!

Pretty much the same calorie stats as any chip, cracker or snacky food (if you check a lot of labels, you will find that so many snack foods come in at about 110 calories per ounce) but with far, far better nutrition.

I haven't gotten around to using this dried mango powder yet, but give me time Aloo Gobi! Give me time!

The spices are unbelievably cheap. Yes, cheap. Is that a bad word? I don't mean it like that. I just mean that the spices at an Indian grocery store are practically free compared to anywhere else. That's why you'll see me back at the Indian grocery next week!

And the dried beans too! In every variety . . . 2 pounds for $2.49. Wow! You know where I'll be getting ALL of my dried beans from now on.

Needless to say, I've got Indian food on the brain!

Kale Mallung, a Sri Lankan recipe, from Fat Free Vegan. How did Susan ever know that I had a box of washed and cut kale that I wanted to use up? The coconut and lime make this no-oil sauteed greens dish incredibly unique and incredibly tasty!

Manjula's Kitchen

My business partner was doing a google search the other day for vegan Indian recipes and she came upon a website/blog that neither of us had ever seen before. It's called Manjula's Kitchen and I have no idea how this incredible source came into being because from the looks of Manjula, there is no way that she is the blogger behind this wonder (no offense Manjula, but you look a lot like my mother's age and she doesn't even use a computer, let alone create videos and blog about her cooking).

Anyway, I digress. If you love Indian food like I love Indian food, then let me tell you, we have found the mother load. Unfortunately, since I did not grow up with an Indian mother and not even an Indian aunt, I have to teach myself how to make authentic tasting Indian food.

But without using any oil.

How's that for a challenge?

Good news my friends, I think I have finally mastered at least some of it. Barely-any-oil authentic tasting Indian dishes. I'm going to be eating this one until my stomach explodes!

HGK's Aloo Baingan (Potato and Eggplant)

inspired by a recipe from Manjula's Kitchen

serves 3-4

Print Me!

1 medium purple eggplant, un-peeled, cut into 1/2? cubes
5 medium boiling potatoes, peeled and cut into 1/2? cubes
1 medium tomato cut into 1/2? cubes

1 1/2 cups fat free tomato sauce (I have been really into the Muir Glen brand lately-check the labels for the varieties with no fat)

cooking spray
Pinch of asafetida (hing) (don't stress out if you don't have this ingredient, just leave it out)
1 teaspoon cumin seed
1 small chopped green chili (jalepeno-deseeded) adjust to taste!
1 teaspoon grated ginger

1 tablespoon coriander powder

1/2 teaspoon turmeric

1/2 teaspoon paprika

1 teaspoon salt, adjust to taste

2 tablespoons or more chopped cilantro

Preheat your oven to 400 degrees and line two cookie sheets with aluminum foil. Spray foil lightly with cooking spray and lay out chopped eggplant pieces on one sheet and chopped potato pieces on the other. Roast eggplant for approximately 15 minutes, until it is starting to soften, but not turn into a mush. Roast potato for approximately 25 minutes until edges of potato pieces are starting to brown and potato is just cooked.

While eggplant and potato are roasting, in a small bowl, mix the grated ginger, jalapeno pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.

Spray the base of a pot with cooking spray and heat the pot over medium heat. Test the heat by adding one cumin seed to the pot; if seed cracks right away pot is heated to the right temperature.

Add cumin seeds and asafetida after seeds crack.  Add the spice mixture and stir-fry for 20 seconds, stirring continuously.

Add chopped tomato and stir-fry for a minute. Add tomato sauce.

Add roasted potatoes and eggplant. Mix it gently, let it simmer for three to four minute on medium low heat. Turn off the heat and add chopped cilantro mix it well.

Do you shop any International grocery stores? Tell us about it!

Crock Pot Saag (Spinach) "Paneer" and HGK's Top Ten List?

Last night I gave a talk at my local Whole Foods. I titled it "Healthy Girl's Top Ten Tips for Plant-Strong Success." The audience was a group of adults who are participating in The 21 Day Weight Loss Kickstart based on the book of the same name by Dr. Neal Barnard.



I wanted to convey the message that it is important to keep up a healthy eating commitment long past the 21 days and also to give them lots of ammunition on how to stay Plant-Strong in America in the year 2011. "Thank you" to Ellen Darby of Whole Foods for allowing me to share my experience, strength and hope with people in this way. It really means a lot to me.

I know that staying plant strong can be very tough for many people. Beginning tomorrow, I am going to post my top ten tips, one at a time, for ten days. Sometimes with a recipe, sometimes not. I sincerely hope that each of you reading this blog will add your two cents in the comment section to every idea and concept that I propose. Together we can really help each other stay Plant Strong!

But before I begin, another recipe! I'd worked on perfecting a recipe for Indian Saag Paneer for over a year, first lightening it up to fit within the Weight Watchers plan, and then morphing it into a vegan Saag "Paneer" using baked tofu. A traditional Saag Paneer includes cubes of Indian cheese and heavy cream--not Healthy Girl friendly at all. Because it is my number one favorite Indian dish, I've now adapted it into a crock pot recipe so that I can eat it even while I have my makeshift kitchen.

Crock Pot Saag "Paneer" (Tofu)
serves 8

6 medium or 4 large garlic cloves, finely chopped
3 Tbsp minced (or grated) ginger
1 1/2 cups tomato sauce (I used Trader Joe's low fat Marinara Sauce in the green can)
1 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp sea salt
1/8 tsp cayenne pepper
1 can low fat coconut milk
2 16 oz. bags frozen spinach (or 3 10 oz. boxes), thawed
1 bag fresh baby spinach
2 packages marinated tofu-cut into 1" cubes

Place all ingredients except for fresh spinach and tofu into a crock pot. Let cook for either 4 or 6 hours, depending on when you want to eat.

Before serving, add fresh spinach and stir. When fresh spinach is wilted, puree entire mixture with a handheld immersion blender. Fold in tofu cubes and let warm in crock pot. Serve over brown rice or with naan.
Keeps well in the refrigerator for leftovers.

And speaking of my makeshift kitchen, here's a little peak on where we are at right now with Healthy Girl's Dream kitchen. Lights, walls and a ceiling! Next week . . . cabinets!!!!

Crock Pot Eggplant Chick Pea Curry

Thank you for the generous responses to my post about healthy convenience breakfasts. I hope that everyone enjoyed my list of ideas as well as all of your additions in the comment section. It was a true group effort!

A few days ago, Julie Ann over at The Reduction Project was blogging about a recipe from Appetite for Reduction called Eggplant-Chickpea Curry. Imagine my surprise when I read on to find out that she had experimented with turning this normally stove top recipe into a crock pot recipe because she was in a time crunch.

As most of you know, I am currently relying heavily on my crock pot due to our ongoing kitchen renovations. Combine these personal needs with my deep love of anything Indian and I was immediately intrigued by Julie Ann's post.

I would say that the texture I achieved in my crock pot is A+ but the flavor is a B. I'm left wondering how to get that amazing Indian food taste without the ghee (clarified butter). Maybe this is the best it can be without the fat!

But my husband loved it! When I got home from an event at my daughter's school, he was raving about dinner and telling me that he ate three bowls full. He thought the flavor was great.

Crock Pot Eggplant Chick Pea Curry
adapted from a recipe by Isa Chandra Moskowitz from Appetite for Reduction

2 cups diced onion
3 lbs. eggplant, diced
4 cloves garlic. minced
2 15 oz. cans fire roasted tomatoes
3 cups vegetable broth
1 Tbsp mild curry powder
1 1/2 tsp hot curry powder (optional)
1 Tbsp garam masala
2 tsp cumin
2 Tbsp fresh ginger, minced
2 tsp salt (optional)
dash of powdered stevia

2 15 ounce cans chick peas, rinsed and drained

Place all ingredients, except chick peas, into a crock pot on low heat (my lowest setting is 10 hours, 8 hours would be plenty). Let cook all day, stirring once throughout the day if possible, but not necessary. Thirty minutes before serving, add chick peas and stir. Once chick peas are warmed through, the dish is ready.

Serve over brown rice with chutney if you've got it (I really like the Trader Joe's chutneys).

Do you like to make no-added-fat  Indian Curries? Have you ever had a no-added-fat Indian Curry that was as good as Indian food from a restaurant?