Category Archives: Food Preparation

I is has Cheezburger

Greens

Food Preparation, Unpolished Gems, ,

Greens, always good with a cheezburger.

Greens, collard or kale or both

Cut up a medium onion, medium chop. Put this into a pan in which you have melted coconut oil or bacon fat plus a bit of olive oil. Plus about 1 tbsp of sesame oil

Cover and cook slowly, incorporate some dried curry, a few tbsp. Stir occasionally

Meanwhile cut up 4 garlic cloves, dice well and place the garlic on top of the onions in the pan and allow it to cook this way for a few minutes before stirring.

Stir the mixture, be careful with the heat once the garlic is in, burning it is bad.

Meanwhile prepare the greens, Cut them de-stem, all the prep gets done while slowly cooking the Onion, garlic & curry.

Collard Greens, Swiss
Fill the pan with the greens; kind of overfill it a bit. Add some broth or stock, vegetable, chicken, whatever you have on hand. This flavors and produces steam.

Put on a lid. Increase to medium heat for a while. Stirring occasionally, add in some Teriyaki or soy or both. Plus a bit of Worcestershire sauce. A few tbsp of each.

Next cut up some ginger, dice finely.

Push the greens to one side of the pan and put the ginger in the open area with a bit of oil, olive oil works good. Cook for a few minutes.

Stir the entire mixture, add more broth or stock, and reduce heat to low. Lid back on.

Cook for up to one hour on low, check occasionally and add more broth or stock.

When the greens are fully wilted and have soaked up the flavors, they are done.

Banner Kashmiri Pumpkin

Kashmiri Pumpkin Curry

Food Preparation, ,

  • Why Pumpkin?

    A pumpkin patch grew out of out compost pile and it was a ready to display for Halloween. But then what to do. It hung out until December and it was time to bring it in and do something before it rotted. I saw a show about Kashmir recently ( Raja, Rasoi Aur Anya Kahaniyaan ) and thaPumpkint is where pumpkins come from originally and ridged squash too, in the vernacular that they used on the show, that must mean squash with ridges, like acorn squash. I figured there must be some good Kashmiri recipe out there for pumpkin. What else is going to be done with it, it is large and would make more than a pie, so it might as well get used in a new an different way.

     

    Ingredients

  • 2 onions, quartered
  • 2 garlic cloves
  • 4 cm (1½ inch) piece of fresh root ginger, peeled and sliced
  • 1 large red chilli, halved and deseeded
  • 1 teaspoon cumin seeds, roughly crushed
  • 1 teaspoon coriander seeds, roughly crushed
  • 5 cardamom pods, crushed
  • 1.4 kg (2¾ lb) pumpkin, deseeded and peeled
  • 2 tablespoons sunflower oil
  • 15 g (½ oz) butter
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 cinnamon stick, halved
  • 450 ml (¾ pint) vegetable stock
  • 150 ml (¼ pint) double cream
  • 50 g (2 oz) pistachio nuts, roughly chopped
  • small bunch of coriander, torn
  • salt and pepper
Onions and spices in pan for Kashmiri Pumpkin
Onions, garlic, ginger,chili and spices in pan for Kashmiri Pumpkin

Directions

Finely chop the onion, garlic, ginger and chill in a blender or food processor, or finely chop by hand, and mix with the crushed cumin, coriander and cardamom.

Slice the pumpkin into 2.5 cm (1 inch) wedges, then cut the wedges in half. Heat the oil and butter in a large frying pan, add the pumpkin pieces and fry for 5 minutes until lightly browned. Push the pumpkin to one side of the pan then add the onion mixture and fry until beginning to color.

Add the turmeric, paprika and cinnamon, cook briefly then stir in the stock. Season and bring to the boil. Cover and simmer for 10 minutes until the pumpkin is almost cooked. Allow to cool, cover and chill until required.

When ready to serve, add half the cream, half the pistachios and half the coriander leaves. Reheat until piping hot. Drizzle with the remaining cream, and sprinkle with the remaining pistachios and coriander. Serve with naan breads and a tomato and onion salad.

 

Resource

http://www.aol.co.uk/living/food/kashmiri-pumpkin-curry/903/