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Posts Tagged ‘cashews’

by Caitlin Saniga

I’m discovering that you can sneak wilted greens into tons of dishes. This time around, I had some chard in the fridge that I needed to use soon, so I chopped it up and added it first thing to buttery curry. But I didn’t think of the intensity of the lime juice in the sauce. What I thought would be a simple bonus ingredient in this dish ended up being the star! The chard soaked up the tangy sauce, and while the cauliflower was tossed in the same mixture, it didn’t take on the same vibrant intensity, making for a nice balance. I was definitely happy with the result.

  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup brown basmati rice
  • medium head cauliflower (about 2 pounds), cut into 1-inch florets
  • 3 tablespoons butter
  • 1 1/2 teaspoons curry
  • juice from 1 lime
  • 2 tablespoons snipped chives
  • 2 tablespoons chopped cilantro
  • 5 chard leaves, stems removed and sliced into pieces
  • 3 tablespoons toasted cashews

In a medium sauce pan with a lid, combine the water, salt and rice, and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 50 minutes, untouched (That means no peaking!). Remove from heat and let stand, covered.

Cover the bottom of a medium pot with about 1 inch of water. Place a steamer basket in the pot, and add the cauliflower to the basket. Cover with a lid and bring to a boil. Cook the cauliflower about 7 minutes, or until the cauliflower becomes somewhat tender. Remove the pot from the heat, but keep it covered.

In a medium skillet, heat the butter with the curry, lime juice, chives and cilantro over medium heat. Stir to combine. Add the chard and cook until slightly wilted, about 1 minute. Add the steamed cauliflower, and toss. Serve over the basmati rice, garnish with cashews.

Makes 4 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Caitlin Saniga

This was a new flavor combination for me: savory, tangy and nutty. Black rice, which actually looks more purple once it’s cooked, is my new favorite super-food, rich in fiber and iron.

Salad:

  • 1 cup uncooked black rice
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 large red bell pepper, chopped
  • 1/4 large red onion, chopped
  • 3/4 cup cashew halves
  • 3 green onions, sliced

Dressing:

  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoons Asian sesame oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • Dash of freshly ground pepper

Using a strainer, thoroughly rinse the rice.

In a medium pot, bring the rice and chicken broth to a boil. Simmer over low heat, covered, for 40-45 minutes, or until the rice is tender.

In the meantime, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the peppers and red onion and stir occasionally for 3 to 5 minutes, or until the vegetables soften. Add the cashews and green onions, and cook for an additional 3 minutes. Remove from heat and set aside.

To prepare the dressing, whisk together the vinegar, 2 tablespoons olive oil, sesame oil, garlic, salt and pepper.

When the rice is done, pour off the extra liquid and stir in the vegetable mixture. Pour the dressing over top and stir to combine. Refrigerate for at least 2 hours before serving. Serve cold or at room temperature.

Makes 4 servings.

Recipe adapted from: Parade magazine

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by Sarah Steimer

We have stir-fry at least once a week - although this was a departure from our usual.

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil (I used olive oil, wasn’t making another trip out)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon chile-garlic sauce OR Sriracha! Yeah!
  • 1 tablespoons vegetable oil
  • 1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
  • 1 small yellow or red bell pepper, thinly sliced (1 1/2 cups)
  • 1 cup raw unsalted cashews or peanuts
  • 1 tablespoon grated fresh ginger
  • 2 cups snap peas

Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (OR Sriracha! Yeah!) and 1/2 cup water in small bowl. Set aside.

Heat vegetable oil in a pan (if you have a wok – good for you) over high heat. Add onion, bell pepper, cashews, and ginger and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas and stir-fry 1 minute. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

Makes four servings.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

 

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