Saturday, February 21, 2015

Couple of Easy Recipes

Here are two nice vegetable oriented recipes...

2 or 3 spicy chilies and 2 poblano peppers
salt, pepper, lime juice, chili power, cumin, coriander, paprika
2 C. diced sweet potato
2 chopped heads of kale
1 onion cut into thin strips
2 peeled, diced mangoes
olive oil

Roast the peppers at 400 degrees for 25-30 minutes, cool then seed and cut into strips. Season with salt and lime juice and set aside.
Cook the sweet potatoes in olive oil with salt, pepper and paprika until browned and crispy. Stovetop or oven, doesn't really matter.
Separately cook the greens with onion, lime juice, salt and pepper. A little cumin, chili powder and coriander. 
When they wilt, add the mango and cook for a few more minutes. Toss in the sweet potatoes and roasted chilies and remove from heat.
This is bomb with coconut sour cream. 
Blend coconut cream (just the cream) with salt to taste and a couple Tbsp. lemon 
juice, 2 Tbsp. olive oil, 2 garlic cloves and 1 wax pepper until smooth and creamy. Have it on the side with this dish and some chopped scallions. Good with black rice.

1 or 2 eggplants
1/4 C. tamarind puree
a little broth
1 chopped onion 
2 peeled garlic cloves
1 chopped tomato (if you can also roast the tomato whole first, do it)
1 green and 1 red bell pepper, roasted, seeded and chopped
1 Tbsp. balsamic 
1 tbsp. lemon juice
1 cooked mashed potato or sweet potato
a little cumin
1 Tbsp. chopped oregano
1 Tbsp. brown sugar
olive oil
salt and pepper

Slice the eggplant into 1" slabs lengthwise. Season with salt and pepper and coat lightly in oil, then place on baking sheets at 400 degrees and bake for 20 minutes, turning once. Blend the other ingredients and spread over the slices and bake for another 20 minutes. You can finish by broiling if you like. Serve with Basil Salsa. Super good.
Hot tip: your baking pans should have a rim all the way around otherwise any liquid on there might enjoy the bottom of your oven!

Basil Salsa
1/2 C. chopped basil
2 Tbsp. capers or olives
1/4 C. minced red onion
1 small minced spicy chili
1 C. chopped green and brown heirloom tomatoes
dash of balsamic
2 minced garlic cloves
2 diced scallions
lemon zest
2 Tbsp. lime juice
1 Tbsp. minced dill, oregano or marjoram and chervil
a little olive oil
salt and pepper to taste

Give this a toss! Serve with eggplant.

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