Dan Blumenfeld

Kris’ Vegetable Indian Recipe

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5 from 1 reviews
Kris' Vegetable Indian Recipe
 
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An impromptu Indian veggie dish, loosely based on a recipe provided by Kris Opat via Shauna McInnes.
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Vegetable oil
  • Onions
  • Potatoes
  • Carrots
  • Peppers
  • Peas
  • Tomato (1 fresh, or ½ can paste)
  • Ginger
  • Garlic
  • 2 cans coconut milk (NOT coconut milk from dairy aisle! Canned stuff has higher fatty goodness, coconut flavor)
  • 2 cups vegetable broth
  • Curry powder (Can use additional turmeric and garam masala if desired, but are included in the curry powder)
  • Cumin
  • Salt
  • Pepper
  • Rice (of some variety...basmati goes well)
Instructions
  1. Saute onions in vegetable oil
  2. Finely chop and add garlic and ginger
  3. Add curry powder and cumin
  4. Cook down for a bit, then add other vegetables (Start with denser ones such as potatoes and carrots, then add peppers, peas, tomatoes, and other softer vegetables a bit later)
  5. Add coconut milk
  6. Add tomato paste (if using)
  7. Add vegetable broth as needed to thin.
  8. Add salt, pepper, and more curry powder/other spices to taste
  9. (Start cooking rice at some point)
  10. Simmer 30 minutes
  11. Serve over rice
Notes
This is a wing-it recipe. Don't worry too much about exact quantities/proportions; when in doubt, taste and modify.


In the first attempt at this recipe, the first cup of coconut milk was liquid, from the dairy variety of coconut milk. (Because someone who shall remain nameless, i.e. Dan, bought the wrong stuff...) It has a lot more sugar, less flavor, and less body; that said, multiple children yummed it up, so it was not the end of the world.

Adding other root vegetables, chopped spinach, or similar might also go well.

 

Sauteed Mizuna with Garlic and Fish Sauce

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I’d never had (or heard of) mizuna until a bundle showed up in this week’s CSA box. Good stuff!

5 from 1 reviews
Sauteed Mizuna with Garlic and Fish Sauce
 
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Ingredients
  • 1 bunch mizuna, about 10 ounces
  • 2 cloves garlic, crushed
  • 2 tablespoons oil
  • 1 teaspoon fish sauce
  • ¼ lemon, fresh
  • salt to taste, about ¼ teaspoon
  • freshly ground pepper
Instructions
  1. Wash and drain mizuna. The greens do not have to be completely dry. Roughly chop into 1-inch segments and set aside.
  2. Place a wide and shallow pan or a wok over high heat. Add the two tablespoons of oil.
  3. Add the crushed garlic and stir around for 5 or so seconds.
  4. Add the greens to the wok or pan and saute for 1 minute, stir around constantly. The mizuna should be softened but still crisp. Add the fish sauce and salt and stir around to distribute evenly. Garnish with a squeeze of lemon and freshly ground pepper. Serve warm or tepid.
Notes
From http://www.seriouseats.com/recipes/2010/05/sauteed-mizuna-with-garlic-and-fish-sauce-recipe.html

 

Butternut Squash, Leek, and Apple Soup

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Delicious. Both myself and the kids loved it.

5 from 1 reviews
Butternut Squash, Leek, and Apple Soup
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • 2 Tbsp. melted coconut oil (or ghee)
  • 3 leeks
  • 1 medium onion
  • 5 cloves garlic
  • 1 large butternut squash (mine was about 2 lbs. / 1 kg)
  • 1 large, tart apple
  • 4 – 6 cups / 1-1½ liters vegetable broth, as needed
  • 1 tsp. fine grain sea salt
  • 1 tsp. ground cumin
  • ½ tsp. ground cardamom
  • ½ tsp. ground star anise
  • apple cider vinegar to taste (start with ½ tsp. up to 1 Tbsp.)
Instructions
  1. Preheat oven to 400°F / 200°C.
  2. Prepare all vegetables: chop leeks and onions, peel garlic (but leave it whole), peel butternut and cut into cubes, chop apple.
  3. Place all vegetables on a baking sheet with the coconut oil, toss to coat, and set in the oven to roast for 25-35 minutes until tender.
  4. Transfer roasted vegetables to a blender and add the spices and hot vegetable stock (you may need to work in batches). Blend on high until completely smooth. Taste, then add salt and apple cider vinegar, blend and taste again. Adjust seasoning to your taste, and add stock until the desired consistency is reached: I like mine quite thin so I use the full 6 cups / 1½ liters of stock.
  5. Transfer soup to a large cooking pot over medium heat to warm, if necessary. Divide soup equally among bowls and serve with croutons and freshly cracked black pepper.