Recipes Of The World

Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking. I find them less bitter than kale or collard greens, and more peppery, like arugula. Just one taste of a raw leaf and you’ll know it came from a mustard plant. Cooked, they taste a lot like spinach, but with more body. My father recently discovered mustard greens at our local farmers market and they’re his new love. I like them with a dash of dark sesame oil, but you could easily just cook them up with a little garlic and olive oil.

Do you have a favorite way to prepare mustard greens? Please let us know about it in the comments.

Continue reading “Mustard Greens” »

Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking. I find them less bitter than kale or collard greens, and more peppery, like arugula. Just one taste of a raw leaf and you’ll know it came from a mustard plant. Cooked, they taste a lot like spinach, but with more body. My father recently discovered mustard greens at our local farmers market and they’re his new love. I like them with a dash of dark sesame oil, but you could easily just cook them up with a little garlic and olive oil.

Do you have a favorite way to prepare mustard greens? Please let us know about it in the comments.

Continue reading “Mustard Greens” »

Add to: Recipe Box | | shelloid, 04/25/08

Chili Ficken Masala

Ingredients (use vegan versions):

    8 oz. chicken style seitan
    1 medium onion, chopped
    3 cloves of garlic, minced
    5-6 mushrooms, sliced
    1/8 cup creamed coconut and 1/8 cup desiccated coconut
    1/2 cup flaked almonds
    1/4 cup fresh cilantro
    2 cups tomato passata
    1 cup water
    1 cup plain natural soya yoghurt
    juice of half a lime (or lemon)
    1 bay leaf
    1 teaspoon dried mint
    1 teaspoon curry powder
    1 heaped teaspoon garam masala
    1 1/4 teaspoon ground ginger
    1/4 teaspoon paprika
    1/4 teaspoon hot chili powder
    1/4 teaspoon turmeric
    pinch ground cardamom
    2 tablespoon tomato paste
    rice…

“Your website readers are going to love this,” my father exclaimed when he finally finished his plate of chicken smothered in creamy mushroom sauce. Mom found the recipe from one of her favorite cookbooks* now long out of print. The note in the cookbook regarding this recipe is “Brides might well add this to their kitchen repertoire. It is easy to fix and never fails to make a hit.” We all agree. Our six thumbs up on this one.

Continue reading “Chicken with Mushroom Cream Sauce” »

“Your website readers are going to love this,” my father exclaimed when he finally finished his plate of chicken smothered in creamy mushroom sauce. Mom found the recipe from one of her favorite cookbooks* now long out of print. The note in the cookbook regarding this recipe is “Brides might well add this to their kitchen repertoire. It is easy to fix and never fails to make a hit.” We all agree. Our six thumbs up on this one.

Continue reading “Chicken with Mushroom Cream Sauce” »

Add to: Recipe Box | | lizbelden, 04/19/08

Fried Apples and "Sausage" with Grits

Ingredients (use vegan versions):

    5 or 6 organic apples - Cortlands or Macs are good
    peanut or veggie oil
    1 package of breakfast "sausage" (I use Yves), crumbled
    sea salt and pepper
    1 teaspoon crumbled sage
    2 heaping tablespoons org. brown sugar (optional)
    enough quick corn grits for 4 people
    Soy Garden or other good soy margarine

Directions:

Heat a large skillet or frying pan over medium heat with a generous swirl of oil.  Wash, core and slice your apples.  Put in  skillet (I use cast iron), add about a teaspoon of salt, and leave to cook, stirring every 5 minutes or so.  Adjust hea…

Growing up, we had some of the standard American foods for breakfast - cream o’ wheat, oatmeal, waffles, fried eggs, pancakes (no sugar coated cereals in this household!) - and a couple things I never saw in any of my friends’ homes - huevos, and my favorite chorizo with eggs. My mother is hispanic by ancestry and looks, and even though she doesn’t speak a drop of Spanish she still cooks what she was taught by her mother, grandmother and relatives, growing up in Tucson, Arizona. Thus we alone on our block had chorizo, or Mexican sausage scrambled up with eggs. I didn’t even know that chorizo was the name of the sausage and not the dish until I was in my twenties. What is chorizo? A spicy pork sausage. While the Spanish version is usually spiced with paprika and garlic, Mexican chorizo is spiced with chile peppers. I’ve seen chorizo served in Mexican restaurants most often as a side sausage, like bacon. We cook ours up with the eggs and add some raisins as well, the sweetness of which provides some balance to the spicy chile in the chorizo.

Continue reading “Chorizo and Eggs” »

Growing up, we had some of the standard American foods for breakfast - cream o’ wheat, oatmeal, waffles, fried eggs, pancakes (no sugar coated cereals in this household!) - and a couple things I never saw in any of my friends’ homes - huevos, and my favorite chorizo with eggs. My mother is hispanic by ancestry and looks, and even though she doesn’t speak a drop of Spanish she still cooks what she was taught by her mother, grandmother and relatives, growing up in Tucson, Arizona. Thus we alone on our block had chorizo, or Mexican sausage scrambled up with eggs. I didn’t even know that chorizo was the name of the sausage and not the dish until I was in my twenties. What is chorizo? A spicy pork sausage. While the Spanish version is usually spiced with paprika and garlic, Mexican chorizo is spiced with chile peppers. I’ve seen chorizo served in Mexican restaurants most often as a side sausage, like bacon. We cook ours up with the eggs and add some raisins as well, the sweetness of which provides some balance to the spicy chile in the chorizo.

Continue reading “Chorizo and Eggs” »

In honor of my friend Barbara and her efforts with the food blogger Taste of Yellow event raising awareness for Lance Armstrong’s LiveSTRONG Day, I set out to make a vibrant, yellow soup. This curried potato soup is filled with Yukon Gold yellow potatoes, cauliflower, yellow bell peppers, yellow onions, corn, and yellow summer squash. Can one possibly get more yellow than that? Wait, the butter is yellow too, and turmeric stains everything it touches yellow. This recipe uses a couple summer seasonal ingredients - the corn and squash - but you could easily substitute a sweet potato (put it in early with the Yukon Golds).

My mother and I both loved it, especially with some cilantro mixed in. My father doesn’t like curry so his vote doesn’t count.

Continue reading “Curried Potato and Vegetable Soup” »

In honor of my friend Barbara and her efforts with the food blogger Taste of Yellow event raising awareness for Lance Armstrong’s LiveSTRONG Day, I set out to make a vibrant, yellow soup. This curried potato soup is filled with Yukon Gold yellow potatoes, cauliflower, yellow bell peppers, yellow onions, corn, and yellow summer squash. Can one possibly get more yellow than that? Wait, the butter is yellow too, and turmeric stains everything it touches yellow. This recipe uses a couple summer seasonal ingredients - the corn and squash - but you could easily substitute a sweet potato (put it in early with the Yukon Golds).

My mother and I both loved it, especially with some cilantro mixed in. My father doesn’t like curry so his vote doesn’t count.

Continue reading “Curried Potato and Vegetable Soup” »