Monthly Archives: March 2013

Curry Potatoes with Cauliflower and Peas

This recipe is based on one from Vegetarian Times, but substitutes olive oil for the ghee (clarified butter) and adds more water.  Two nice things about this recipe, it is quick, and the peas are added at the end so they are a nice fresh green and sweet when the dish is served.

Note: if you have never used a pressure cooker, this is a good time to try it.  Greatly speeds up the cooking, and no, they don’t explode.

Ingredients

1 tbsp olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (4 tsp.)
2 tsp. fresh ginger, minced
1 ½ tsp. curry powder
1 tsp. ground cumin
1 tsp. mustard
½ tsp. ground turmeric
1/2 tsp salt
1/4 tsp black pepper
1 cup water
1 1/2 lb Yukon gold potatoes, cut into ½-inch pieces (1½ lb.)
1 lb cauliflower, cored and cut into 1-inch pieces (1½ lb.)
1 tsp. sugar
1 cup frozen peas, thawed

 Preparation

Heat the olive oil in pressure cooker over medium heat.  Add onions, and cook 2 to 3 minutes, or until softened.

Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and sauté 2 minutes.

Add potatoes, cauliflower, sugar, and 1 cup of water.

Close pressure cooker, and bring up to high pressure. Cook 5 minutes.

Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.

Stir peas into cauliflower mixture.

Serve hot or at room temperature.

Nutrition

6 servings

Nutrition Facts
Serving Size 247 g
 
Amount Per Serving
Calories

188
Calories from Fat

27
% Daily Value*
Total Fat

3.0g
5%
Cholesterol

0mg
0%
Sodium

56mg
2%
Total Carbohydrates

36.3g
12%
Dietary Fiber

6.7g
27%
Sugars

6.3g
Protein

6.4g
 
Vitamin A 12% Vitamin C 85%
Calcium 6% Iron 14%
Nutrition Grade A
* Based on a 2000 calorie diet

Cranberry Almond Biscotti

Trying to find a low fat, low sugar, low in processed starches, delicious cookie is admittedly a bit of a non sequitur, but as cookies go, these are not bad.  I suppose you could go for a fresh apple or a dried fig, but once in a while, cookies are fun.  These are based on a recipe in Vegetarian Times.

Ingredients

2 ¾ cups flour
2 tsp. baking powder
¼ tsp. salt
5 Tbs. orange juice
½ cup orange juice
4 Tbs. cornstarch
1 cup sugar
2 Tbs. canola oil
1 tsp. almond extract
1 tsp. vanilla extract
1 cup dried cranberries
1 cup sliced almonds

Preparation

Preheat oven to 350°F. Line baking sheet with parchment paper. Combine flour, baking powder and salt in bowl.

Whisk together 5 Tbs. orange juice and cornstarch in bowl; set aside. Beat 1 cup sugar, remaining 1/2 cup orange juice, oil and extracts until fluffy. Beat in cornstarch mixture, then flour mixture. Fold in cranberries and almonds.

Shape into 2 logs on prepared baking sheet. Sprinkle with remaining sugar. Bake 35 minutes, or until light brown. Cool 15 minutes on baking sheet. Slice into 1/2-inch thick slices. Return slices to baking sheet, and bake 20 minutes more, or until browned and crisp.

Nutrition

40 servings

Nutrition Facts
Serving Size 25 g
 
Amount Per Serving
Calories

78
Calories from Fat

18
% Daily Value*
Total Fat

2.0g
3%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

16mg
1%
Total Carbohydrates

13.8g
5%
Dietary Fiber

0.7g
3%
Sugars

5.6g
Protein

1.4g
 
Vitamin A 0% Vitamin C 5%
Calcium 2% Iron 3%
Nutrition Grade C+
* Based on a 2000 calorie diet