Posts Tagged ‘Spicy’

Vegetable Coconut Curry – Rainbow in My Plate

Home Made Cooking

After returning from our summer trip to Montreal, Ottawa and Quebec City I kind of missed our Friday dinners. Yes, we only missed two but still from some reason it felt like the weeks are just getting too long. Maybe it’s the fact that I had nothing to be my “closure” for the week; that family dinner where I know that after I’m done cooking I can finally rest and enjoy the leftovers the day after without having to cook all over again.

I love family dinners and the more the merrier, the more dinners and the more family.

Unfortunately we don’t have any family around here on a regular basis; they’ll visit once a year, sometimes twice but that’s it, so basically our really quiet and intimate family time is these dinners.

Another reason for having our Friday dinners is a Jewish tradition, a beautiful one actually. You see, Saturday is a holy day in the Jewish religion, a day of rest, of peace, of contemplation. And therefore Friday evening symbolizes the transition into our quiet time – Saturday.

Now, I’m not religious or anything, but there is magic in these meals, this family time, because we all gather around the table, without worrying about homework, camps, work, nothing, we’re just there with and for each other, enjoying each other’s company, usually surrounded by good food 🙂

So every Friday I cook, and cook and bake, because I want it to be perfect.

Every Friday there’s a vegetarian dish (at least one) and some form of chicken. Last Friday the vegetarian dish was Vegetables in Coconut Curry.

I literally emptied my vegetable drawer into the pot, so many veggies, so many colors and flavors. The end result was just a little bit spicy and so rich in flavor.

Served over mashed potatoes or white rice it looked like a top notch dish.

Vegetable Coconut Curry


Vegetable Coconut Curry - Rainbow in My Plate
Author: 
Recipe type: Vegetarian
Cuisine: Thai, Curry
Serves: 6 Persons
 
Thai curry at its best when made of vegetables alone. the colors, the aroma and the flavor are mouthwatering. Easy to make too 🙂
Ingredients
  • 1 Sweet Potato – Cut into ½" cubes
  • 1 Carrot – Cut into medium cubes
  • 2 tbsp Vegetable Oil
  • 2 Zucchinis – Sliced into circles
  • 1 Tomato – cut into cubes
  • 1 Bell Pepper – Cut into cubes or strips
  • ½ Onion – Chopped
  • 50gr Spinach Greens
  • 200gr Cooked/ Frozen Broccoli (12 Florets) – Divided into small florets
  • ½ tsp Curry Powder
  • ½ tsp Ground Ginger
  • 3 tsp Tomato Paste
  • 1 tsp Table Salt
  • ¼ tsp Ground Cayenne Pepper (Optional)
  • 1½ Cup Coconut Milk
  • ¾ Cup Warm Water
Instructions
  1. Boil the sweet potato and carrot in water over high heat, for about 15 minutes (until tender but not too soft) and remove from heat once ready and set aside.
  2. In a wide pot preheat the oil over medium heat and add the zucchini, tomato, bell pepper and onion and stir. Sauté for 7 minutes while stirring occasionally.
  3. Add in the spinach and broccoli and stir until spinach is wilted.
  4. Add in the ginger and curry powder, tomato paste and salt and stir to mix in vegetables
  5. Add in the coconut milk and water, stir, bring to boil and then lower the heat from medium to low and cook for 15-20 minutes
  6. Serve on a bed of white rice or mashed potatoes

 

Vegetable Coconut Curry

Vegetable Coconut Curry

After returning from our summer trip to Montreal, Ottawa and Quebec City I kind of missed our Friday dinners. Yes, we only missed two but still from some reason it felt like the weeks are just getting too long. Maybe it’s the fact that I had nothing to be my “closure” for the week; that […]

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Thai Curry Chicken “Summer Fresh” Style

Home Made Cooking

I love going to Thai restaurants. They are the kind of restaurants that use great spices in their food, something I miss dearly here in Halifax 🙂

I like it when the food is just a little bit spicy. Not too spicy to make your mouth burn but just spicy enough to make you crave for another bite. This is exactly how I would describe this next recipe. After “Summer Fresh” sent me their whole new line up of cooking sauces to try out and come up with recipes, and after posting 4 out of 5 recipes, this is the final post with “Summer Fresh” sauces. The “Thai Curry” sauce was the last one left in the fridge and I was lucky enough to enjoy it all by myself 🙂 why by myself? Well, my husband is vegetarian and since this sauce has fish sauce in its ingredients it did not meet the criteria of a vegetarian man, as for the kids, it was just too spicy for them but hey, lucky me, it was just in the right level of spicy-ness for me so guess who got delicious food for dinner and enjoyed the leftovers the next day at work? Yup! Me! 🙂

I made Thai Curry Chicken with this last sauce and let me tell you, it tasted as if I went to a Thai restaurant. I enjoyed it so much! And it only took me about 10 minutes to have it ready in my plate which means win-win for me and Douze Points for “Summer Fresh

Thai Curry Chicken

 

Thai Curry Chicken "Summer Fresh" Style
Author: 
Recipe type: Main
 
Thai Curry Chicken on a bed of white rice, don't you just love it? Summer Fresh made it possible for me to have a restaurant level dish at my dining table. Awesome!
Ingredients
  • 1 tbsp Vegetable Oil
  • 5 Boneless Chicken Thighs – Cut into strips or cubes
  • 2 Garlic Cloves (Sliced)
  • ½ Onion – Chopped
  • Pinch of Celery Seeds (Optional)
  • 4 full tbsp Thai Curry Sauce by “Summer Fresh”
Instructions
  1. In a medium saucepan or Wok, preheat oil over medium heat.
  2. Add in the onion, celery seeds and garlic and stir for about 1 minute
  3. Add in the chicken and stir for about 5-7 minutes until pieces are well done and white
  4. Stir in the Thai Curry Sauce and mix for about 2 minutes, allowing the sauce to heat and then remove from heat and serve over a bed of rice or noodles

 

Thai Curry Chicken

I love going to Thai restaurants. They are the kind of restaurants that use great spices in their food, something I miss dearly here in Halifax 🙂 I like it when the food is just a little bit spicy. Not too spicy to make your mouth burn but just spicy enough to make you crave […]

Read More

Garlic Marinated Eggplant Slices

Home Made Cooking | Salads

I know it’s a matter of taste, like everything else, but I think that this is one unique vegetable that not everyone likes but honestly, I don’t see a reason not to like it.

I’m talking about eggplants of course, I personally love eggplant salad, stuffed eggplant, fried, roasted, just bring it on. It usually has it’s distinct flavor but it blends so well with everything else and absorbs the taste. One thing about eggplant is that it has its bitterness so before using it in this recipe you need to make sure you eliminate that. Also, the eggplant has sort of sponge like qualities so it absorbs, whether it’s sauce or oil, so keep that in mind. This is one of my favorite variations of eggplant. I first tasted it at my mother in law’s house and LOVED it. It’s full of garlic and although it’s fried it’s quite refreshing. Over a nice slice of bread with cheese or hummus and you’re set. This time, I wasn’t the one who made it 🙂 it was my husband, which made it so much better!!

 

Fried Eggplants in Garlic and Dill

 

Eggplant Slices in Garlic Marinade
Author: 
Recipe type: Salad
 
Eggplants- you either like or dislike them but this recipe is simply irresistible!
Ingredients
  • 2 eggplants
  • 4-5 Garlic Cloves – Minced
  • 1 Cup water
  • 2 tsp chopped dill
Instructions
  1. Slice the eggplants into 1cm (1/2 inch) slices and place on a surface covered with paper towels, in one layer.
  2. Sprinkle some salt over the slices and let stand for about 15-20 minutes.
  3. After 20 minutes, use additional paper towels to absorb all the juices that came out of the slices. Simply pat the slices with the paper towels until they’re dry.
  4. Preheat a frying pan to medium-high heat with 1cm deep vegetable oil in it.
  5. Place slices in oil and let fry until the bottom is nice and brown. Flip and do the same with the other side. Add oil if necessary.
  6. After the eggplants are all fried, prepare the marinade. In a medium bowl, mix together the dill, minced garlic and water.
  7. Start layering the fried slices in a plastic container. Layer the first layer and using a tablespoon drizzle some of the garlic marinade. Make sure the layer is covered (about 1-2 tablespoons per layer).
  8. Keep on with the same process for the other layers. It doesn’t have to be too precise as afterwards the eggplants will still have their juices to mix with the marinade so you can’t go wrong.
  9. Seal the container and place in the fridge for about 2 hours before serving and always keep refrigerated.

 

Fried Eggplants

I know it’s a matter of taste, like everything else, but I think that this is one unique vegetable that not everyone likes but honestly, I don’t see a reason not to like it. I’m talking about eggplants of course, I personally love eggplant salad, stuffed eggplant, fried, roasted, just bring it on. It usually […]

Read More

Yemenite Spice (Zhug) – A Vegetarian Spicy Sauce you’ll love

Home Made Cooking

The Yemenite zhug is a type of spread or sauce used to simply spice things up J In Israel, it is mostly used as an addition to Falafel and I personally just love it on a piece of bread with good cheese or Hummus spread on it. Read More

The Yemenite zhug is a type of spread or sauce used to simply spice things up J In Israel, it is mostly used as an addition to Falafel and I personally just love it on a piece of bread with good cheese or Hummus spread on it.

Read More