4-6 medium potatoes, cut into chunks
1 head cauliflower, cut into florets
1 onion, coarsely chopped
4 cloves garlic, minced
1 red pepper, coarsely chopped
1 large can tomatoes
1 T coriander seeds
1 t cumin seeds
1 1/2 T curry powder
Salt and Pepper
Cayenne Powder
1 bunch cilantro, chopped
In a heavy skillet over high heat, toast the coriander and cumin seeds until fragrant. Remove from the heat and grind. Set aside.
In a large pan or wok, heat some oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions just begin to sweat. Add the peppers and toasted spices and cook until the peppers are just beginning to soften. Add the can of tomatoes, curry powder and potatoes. Bring to a boil then reduce the heat to maintain a lively simmer. Cook until the potatoes are just tender. Add the cauliflower, season with salt and pepper to taste, and simmer for another 10-15 minutes. Add cayenne powder to your desired spice level. Stir in the cilantro and serve over rice.
Kohlrabi Green Bean Salad
Kohlrabi
Green beans
Onion
Sesame seed dressing
Kombu strips
Blanch the green beans. Slice onion into thin strips. You can throw it in cold water to get some of the sting out. Slice kohlrabi into thin strips. Toss together with a spicy sesame seed dressing - we used chili flakes, chili paste, soy sauce, some pickle vinegar toss everything together with salted kombu strips
Tomatillo Corn Salsa
Tomatillos
Tomatoes
Corn
Serrano and hungarian peppers
red onion
Husk and wash the tomatillos. Boil the tomatillos and corn in water for 5 minutes. Let cool. Chop onions and tomatoes. Put tomatillos and peppers into a food processor. Pulse until a nice chunky consistency is made. Take corn off of the cob. Add all ingredients to a bowl and ENJOY! NOM!
Houston Style Green Salsa
- 1 lb fresh tomatillos
- 1 large avocado
- 4 cloves garlic
- 1 small onion, roughly chopped
- 1-2 serrano peppers, seeds removed (or left in!)
- Pinch of cayenne pepper
- Juice of 1 lime
- 1/4 cup cilantro
- Salt, to taste
- 2 tbsp sour cream
- Remove the husks from the tomatillos and drop them whole into a pot of boiling water for 5 minutes to soften them. Using a slotted spoon or tongs, transfer them from the pot to the blender.
- Remove the pit and scoop out the avocado flesh. Add it to the blender along with the garlic, onion, peppers, lime juice, and sour cream.
- Blend until you reach desired consistency.
- Add cilantro, cayenne, and a large pinch of salt, pulsing once or twice to combine.
- Leftovers will keep several days in the fridge. Yields 2 cups.
BOTofu: Bacon, Onion, Tomato, Tofu
one block tofu - we used organic silken tofu
♥ 2 Tbs grated ginger
♥ 1/4 cup sesame sauce - we used gomadare, a Japanese dipping sauce (substitute: tahini)
♥ tiny dash or mirin - optional
♥ one small red onion
♥ 2 strips of cottage bacon(substitute: 4 strips regular bacon or 2 slices ham)
♥ 3 tomatoes
directions
♥ Slice the tofu into 4 flat rectangles. Drain the excess water out of the tofu.
♥ While the tofu drains, make the tofu marinade: combine ginger, sesame sauce, dash of mirin.
♥ Marinate the tofu. I marinated it for an hour. I recommend at least 15 minutes for good flavor penetration.
♥ Grill tofu. (Or pan sear it.)
♥ Grill the bacon. (Or pan sear it.)
♥ Slice the onions and tomatoes. Chop the bacon into strips.
♥ Arrange on a plate - we did tofu on the bottom, then bacon, with tomatoes on top. The onion went on the side; we weren't sure if our dinner guests wanted to eat raw onions.
tips
♥ on draining tofu: I like to wrap the sliced tofu in a tea towel, put it on a plate, and put another plate on top - 10 minutes. Or you can drain it for 30+ minutes in a colander. Or wrap it in paper towels and nuke at 70% power for 1 minute.
♥ on grilling tofu: put the tofu slices on non-stick foil and put the foil on the grill. Eliminates sticking and it won't fall into the ashes that way! Even with the foil barrier you'll still get a good char and smoky grill flavor.
♥ on onions: we used young baby onions so they didn't have much of a sharp bite. If yours do, you can grill them lightly before slicing. Or, you can slice them and throw them into cold salted water for 10-15 minutes. It'll take out the sting and lightly pickle them.