Curried Ratatouille over Basmati Rice

So the last time I made this I totally gobbled it up before I could take pictures or write about it... But this made a come back tonight since I think I crave curry now if I don't have it at least once a week.

This was totally made up from stuff I had in my fridge and ended up being what it was out of accident. A friend dubbed it Curried Ratatouille.

2 small zucchini
2 small yellow squash
3 Indian Eggplant (these are the ones the size of plums), or 1 med standard eggplant cubed
1 onion
3 cloves garlic
1 cup crimini mushrooms, sliced (optional)
2 cups fresh spinach (remove stems)
1 large can whole fire roasted tomatoes, in sauce
1 inch ginger, peeled and grated
1 handful thai basil, chiffonade
1/2 teaspoon yellow/brown mustard seed
1/2 teaspoon cardamom seed (not the pods)
1/2 teaspoon fennel seed
2 teaspoons Garam Masala (see below)
1 1/2 Tablespoons Sugar/Honey
Olive Oil
Soy Sauce
Salt
Pepper

1. Chop all veggies except spinach and tomatoes into bite size pieces, slice onions, chop garlic fine

2. Toast the mustard seed, cardamom, and fennel seed in a dry pan until you hear the mustard seeds start to pop.

3. Swirl a few swirls of olive oil in the hot pan with the spices and add garlic, onions and (optional) mushrooms- Sautee until the onions are translucent and the mushrooms start to turn golden. Season with salt and pepper.

4. Add the squashes and eggplant, cook over medium heat until veggies are cooked through and have a little color

5. Break tomatoes up with hands over the pan into pieces (reserve liquid), top with spinach, basil, Garam Masala, Sugar and about a cap-full of soy sauce.

6. Cook until the liquid from the tomatoes has evaporated, and start adding a little bit at a time the sauce from the can the tomatoes were packed in

7. I keep cooking over medium until all the liquid from the can has been added and taste it, it should make a thick sauce

8. Add siracha, salt, pepper or soy sauce to taste.

9. Serve over Basmati Rice

Note: Garam Masala recipe- https://www.allrecipes.com/recipe/142967/easy-garam-masala/

Updated 3/2020

Summer BBQ

While I ran to the craft store for the 2nd time today, I also stopped by the grocery store to grab some whipping cream and butter that I had forgotten yesterday.  I was walking through the meat section and this lovely organic grain fed pork rib roast sitting in the discount section caught my attention... Not only was it 70% off, the sell by date was on Wednesday, and it fits the requirements of it being meat that I eat.

There's a long conversation that I can have with you if you're interested, but I know from growing up on a farm how animals can be treated, and how most grocery store meat is treated.  The farm that this came from is within 50 miles of the city, and is one that I know treats it animals humanely and with care.

 

So tonight we have a green salad dressed with balsamic and olive oil, the pork-roasted in the oven with caramelized bbq sauce, upstate style salt potatoes, cole slaw, and homemade quick pickles.

To drink I found some lovely Hibiscus, Lemongrass and Spearment tea at one of the co-op supermarkets, I brewed that then iced it down with a little honey.

Happy Independence Day all-

Cheers!
-M

Sauteed Portobello Tacos with Salsa Verde

Pre- and Post- Assembly

After the most epic of epic grocery shopping adventure, my cupboards and fridge are packed with wonderful things.  I over spent by about $50, but its been a while since I've had the chance to have really great things that I want.  I blame soy-free meat substitutes.

So the predicament came when I was hungry and had all of these wonderful things planned and didn't know what I wanted.  Light, but filling and flavorful was the goal.  I had found a recipe on Vegetarian Times website for Grilled Portobello Tacos with Salsa Verde.  Considering I have no grill, I just sauteed the mushrooms on the stove in a non-stick pan with a little olive oil and the marinade.  Recipe below c/o Vegetarian Times.

Serves 6

Marinade

• 1/3 cup canola oil
• 3 Tbs. balsamic vinegar
• 1 tsp. black pepper

Tacos

• 6 large portobello mushroom caps
• 6 6-inch soft corn tortillas
• 2 avocados, sliced
• 2 cups chopped tomatoes
• 3 cups shredded cabbage
• Sour cream, optional

Salsa Verde

• 4 tomatillos, chopped (or 1 cup canned)
• 1 large green bell pepper or poblano chile, roughly chopped
• 1 large bunch fresh cilantro, leaves only
• 1 medium onion, chopped
• 3 cloves garlic
• 3 tsp. organic sugar or agave nectar
• 1 1/4 tsp. canola oil
• 1 tsp. pepper
• 1/2 tsp. salt

Directions

1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:
2. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:
3. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.

4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

** My mods- I first cut the recipe in 1/3, I used lime juice instead of the balsamic for the marinade, and I used a red pepper instead of green in the salsa and green onions instead of standard.**

Cheers!
    M