Friday, August 27, 2010

Sautéed Red Cabbage

I cooked the rest of the red cabbage that I used in the Banana Curry tonight and it turned out pretty well. This was really a freestyled recipe, so nothing is exact.

1 medium to small sized red onion
3 cloves garlic, chopped
1 inch piece of ginger, chopped
3/4 head read cabbage
1/2 cup chopped carrots
1 sliced yellow squash
1/2 cup apple sauce
2 tablespoons garam masala
1/4 cup salted and shelled pistachios
1/4 cup raw sunflower seed kernels
1/4 cup raisins
barbecue sauce
olive oil

Heat a large pan to medium-high heat, simmer garlic, ginger, and onions in oil for 3 minutes. Add cabbage, carrots, yellow squash, raisins, pistachios, and sunflower seeds along with garam masala. Sauté five minutes until cabbage begins to wilt. Add apple sauce, stir, and cover. Allow to cook for 10 minutes. Serve with barbecue sauce, added to taste, and enjoy.

Thursday, August 26, 2010

So Sweet and Spicy Banana Curry

I used a curry paste for this recipe. It's a yellow curry paste; this yellow curry paste, in fact:

2 tablespoons yellow curry paste
2 tablespoons coriander
1 tablespoon cumin
3 tablespoons soy sauce
3 inches minced ginger (about the size of your thumb)
5 green onions
3 cloves garlic
2 jalapeno peppers, chopped
1/3 head red cabbage
1/2 block tofu, pressed and cubed
1 red pepper
3 carrots, chopped
1/4 cup pumpkin seeds
1/4 cup other nuts (preferably walnuts, I used a mix of walnuts, almonds, and peanuts)
1 can coconut milk
2 bananas

Simmer garlic, ginger, and onions for 3 minutes. Add curry paste, soy sauce, jalapenos, and other seasonings along with carrots, cabbage, red pepper, and nuts and seeds. Cook for 7-10 minutes, until veggies start to get tender. Add tofu and coconut milk, cover and let simmer for 15 minutes.

Serve with brown rice and enjoy :)