All Discussions Tagged 'cooking' - Zoobird2024-03-28T20:19:33Zhttps://www.zoobird.com/group/zoobirdethnicvegetariancooking/forum/topic/listForTag?tag=cooking&feed=yes&xn_auth=noYes, We Have Some Spicy Banana Curry!tag:www.zoobird.com,2018-06-09:2129360:Topic:656042018-06-09T13:57:15.994ZMichael Levinhttps://www.zoobird.com/profile/MichaelLevin
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2310080963?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/2310080963?profile=original" width="640"></img></a></p>
<p>Gainesville has a thriving bicycle culture. A while back, we had a get together called Dinner and Bikes. One dish that stood out as both delicious and creative was curried bananas and kale pasta. </p>
<p></p>
<p>Wow, amazing flavor that popped out at you! I went home and made some right away.</p>
<p></p>
<p>Last night, I wanted to make it again but I couldn't find the…</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2310080963?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/2310080963?profile=original" width="640" class="align-center"/></a></p>
<p>Gainesville has a thriving bicycle culture. A while back, we had a get together called Dinner and Bikes. One dish that stood out as both delicious and creative was curried bananas and kale pasta. </p>
<p></p>
<p>Wow, amazing flavor that popped out at you! I went home and made some right away.</p>
<p></p>
<p>Last night, I wanted to make it again but I couldn't find the recipe. There's not many recipes around with both bananas and kale, but I found lots of recipes with curry and bananas. So, away it went! </p>
<p></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2310081118?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/2310081118?profile=original" width="587" class="align-center"/></a></p>
<p>There it is, in all its beauty! And here's how it's done. My starting point was a <a href="https://www.allrecipes.com/recipe/168151/spicy-banana-curry/" target="_blank" rel="noopener">great recipe</a> I found on the web. </p>
<p>For 4 servings, I used:</p>
<ul>
<li>1/2 cup of curry powder</li>
<li>1 teaspoon salt</li>
<li>2 teaspoons turmeric</li>
<li>2 teaspoons pepper</li>
<li>1 tablespoon cinnamon</li>
<li>2 tablespoons cumin</li>
<li>2 cups of yoghurt</li>
<li>2 bananas</li>
<li>3 tomatoes</li>
<li>10 oz tomato sauce</li>
<li>2 teaspoons chili powder</li>
<li>a tablespoon of shredded ginger</li>
<li>2 tablespoons sugar</li>
<li>a few cloves of chopped up garlic</li>
</ul>
<p>Begin by cooking some onions and garlic in olive oil and stirring in the blend of spices. Then, stir in the tomato sauce, yoghurt and banana. Finally, add the chopped up tomatoes. </p>
<p></p>
<p>I used brown rice and it all turned out fantastic! The recipe said you could add coconut flakes. I bet that would compliment the sweetness of the bananas. It might be better with a lighter oil like sunflower or sesame seed oil. </p>
<p></p>
<p>I had some fresh spinach but I didn't add it after all. That would have made the dish come close to the kale and banana curry that was so delicious. </p>
<p></p>
<p></p>
<p></p>
<p></p>
<p></p>
<p></p>
<p></p>
<p></p> Fresh stirfry broccoli ::: last cuttingtag:www.zoobird.com,2012-04-07:2129360:Topic:486992012-04-07T21:32:06.584ZMichael Levinhttps://www.zoobird.com/profile/MichaelLevin
<p><a href="http://www.flickr.com/photos/mikelevin/7054544635/" title="Fresh stirfry broccoli ::: last cutting by mlevin77, on Flickr"><img alt="Fresh stirfry broccoli ::: last cutting" height="640" src="http://farm6.staticflickr.com/5075/7054544635_f44c3dbf57_z.jpg" width="478"></img></a></p>
<p>From beautiful McRorie Community Garden: in truffle oil with jalapeños, white onions, …</p>
<p><a href="http://www.flickr.com/photos/mikelevin/7054544635/" title="Fresh stirfry broccoli ::: last cutting by mlevin77, on Flickr"><img src="http://farm6.staticflickr.com/5075/7054544635_f44c3dbf57_z.jpg" width="478" height="640" alt="Fresh stirfry broccoli ::: last cutting"/></a></p>
<p>From beautiful McRorie Community Garden: in truffle oil with jalapeños, white onions, <a href="http://www.google.com/url?sa=t&rct=j&q=%2C%20sriracha&source=web&cd=1&ved=0CDsQFjAA&url=http%3A%2F%2Fen.wikipedia.org%2Fwiki%2FSriracha_sauce&ei=fbGAT_vfBKXy2QXtv9yABw&usg=AFQjCNGoCBQOWbAZyH1TItMhVFZGA2X_YA&sig2=OfegKjLG8l1ZuJFxi5qAzw" target="_blank">sriracha</a> and fresh crushed garlic Carmelized in a dash of olive oil. Yum!</p> Saag Aloo, AKA Fun with Spinach and Potatoestag:www.zoobird.com,2012-01-04:2129360:Topic:468292012-01-04T03:07:29.023ZMichael Levinhttps://www.zoobird.com/profile/MichaelLevin
<p><a href="http://www.flickr.com/photos/mikelevin/5255424710/" title="Saag aloo by mlevin77, on Flickr"><img alt="Saag aloo" height="640" src="http://farm6.staticflickr.com/5287/5255424710_eae2e9d13f_z.jpg" width="478"></img></a></p>
<p>This is from <a href="http://www.recipesource.com/ethnic/asia/indian/02/rec0290.html" target="_blank">Madhur Jeffries</a> amazing cookbook. If you've never tried Saag Alloo, you gotta do it! It's so good and a nice twist on things you'll probably find very nearby. Got a favorite recipe on your mind? Ease the weight, share it here on…</p>
<p><a href="http://www.flickr.com/photos/mikelevin/5255424710/" title="Saag aloo by mlevin77, on Flickr"><img src="http://farm6.staticflickr.com/5287/5255424710_eae2e9d13f_z.jpg" width="478" height="640" alt="Saag aloo"/></a></p>
<p>This is from <a href="http://www.recipesource.com/ethnic/asia/indian/02/rec0290.html" target="_blank">Madhur Jeffries</a> amazing cookbook. If you've never tried Saag Alloo, you gotta do it! It's so good and a nice twist on things you'll probably find very nearby. Got a favorite recipe on your mind? Ease the weight, share it here on Zoobird.</p> Chickpea and Cauliflower Currytag:www.zoobird.com,2010-12-24:2129360:Topic:322632010-12-24T12:19:11.027ZMichael Levinhttps://www.zoobird.com/profile/MichaelLevin
<a href="http://www.flickr.com/photos/mikelevin/5282864291/" title="IMG_0663 by mlevin77, on Flickr"><img alt="IMG_0663" height="500" src="http://farm6.static.flickr.com/5205/5282864291_ebeb0f3c68.jpg" width="373"></img></a> <br></br>
You've heard me raving about the Chickpea and Cauliflower Curry from Gainesville, FL's Buddha Belly. This is the real McCoy! I can't tell you how many times I've tried to imitate it. I think part of the trick is BB's tempura cauliflower. Anyway, it's delicious. If you look in the Vegetarian Zoo Reading List, you'll see several recipes to try. It's sooooo…
<a href="http://www.flickr.com/photos/mikelevin/5282864291/" title="IMG_0663 by mlevin77, on Flickr"><img src="http://farm6.static.flickr.com/5205/5282864291_ebeb0f3c68.jpg" alt="IMG_0663" width="373" height="500"/></a><br/>
You've heard me raving about the Chickpea and Cauliflower Curry from Gainesville, FL's Buddha Belly. This is the real McCoy! I can't tell you how many times I've tried to imitate it. I think part of the trick is BB's tempura cauliflower. Anyway, it's delicious. If you look in the Vegetarian Zoo Reading List, you'll see several recipes to try. It's sooooo good! Sarah's Saladtag:www.zoobird.com,2010-08-05:2129360:Topic:276242010-08-05T04:44:14.460ZMichael Levinhttps://www.zoobird.com/profile/MichaelLevin
<a href="http://www.flickr.com/photos/mikelevin/4819179624/" title="Sarah's Salad by mlevin77, on Flickr"><img alt="Sarah's Salad" height="500" src="http://farm5.static.flickr.com/4099/4819179624_33537b06d6.jpg" width="375"></img></a> <br></br>
<br></br>
<p style="text-align:left"><br></br></p>
<p style="text-align:left">Sarah whipped up this delicious salad at the Portland Hawthorne Hostel just before heading out to the Brew Fest.…</p>
<p style="text-align:left"><br></br></p>
<p style="text-align:left"></p>
<a href="http://www.flickr.com/photos/mikelevin/4819179624/" title="Sarah's Salad by mlevin77, on Flickr"><img src="http://farm5.static.flickr.com/4099/4819179624_33537b06d6.jpg" width="375" height="500" alt="Sarah's Salad"/></a><br/>
<br/>
<p style="text-align:left"><br/></p>
<p style="text-align:left">Sarah whipped up this delicious salad at the Portland Hawthorne Hostel just before heading out to the Brew Fest.</p>
<p style="text-align:left"><br/></p>
<p style="text-align:left"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: arial, sans-serif; border-collapse: collapse;">Rice/quinta<br/>Grated carrot<br/>Red cabbage<br/>Avocado<br/>Tomato<br/>Coriander/cilantro<br/>Green onions<br/>Salt pepper<br/>Jalapeño sauce<br/></span></p>
<p style="text-align:left"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: arial, sans-serif; border-collapse: collapse;"><br/></span></p>
<p style="text-align:left"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: arial, sans-serif; border-collapse: collapse;"><br/></span></p>
<br/>
Here's a closeup of the finished product:<br/>
<br/>
<a href="http://www.flickr.com/photos/mikelevin/4819240526/" title="Sarah's Salad by mlevin77, on Flickr"><img src="http://farm5.static.flickr.com/4138/4819240526_8795d6f61f.jpg" width="375" height="500" alt="Sarah's Salad"/></a> Veggie Burgerstag:www.zoobird.com,2010-06-08:2129360:Topic:255452010-06-08T20:20:14.816ZMichael Levinhttps://www.zoobird.com/profile/MichaelLevin
<a href="http://www.flickr.com/photos/mikelevin/4682657613/" title="Veggie Burgers by mlevin77, on Flickr"><img alt="Veggie Burgers" height="1024" src="http://farm5.static.flickr.com/4055/4682657613_eb834bcea1_b.jpg" width="768"></img></a> <br></br>
<br></br>
<br></br>Nick proudly told me he and Erin made a batch of delicious veggie burgers. He used a <a href="http://query.nytimes.com/gst/fullpage.html?res=9D04E4D6123EF936A25751C0A9609C8B63">recipe</a> from a guy called The Minimalist the NYTimes. I had to try it. They turned out so good and you won't believe how easy it was. <br></br>
<br></br>
Here's how you do it.…
<a href="http://www.flickr.com/photos/mikelevin/4682657613/" title="Veggie Burgers by mlevin77, on Flickr"><img src="http://farm5.static.flickr.com/4055/4682657613_eb834bcea1_b.jpg" alt="Veggie Burgers" height="1024" width="768"/></a><br/>
<br/>
<br/>Nick proudly told me he and Erin made a batch of delicious veggie burgers. He used a <a href="http://query.nytimes.com/gst/fullpage.html?res=9D04E4D6123EF936A25751C0A9609C8B63">recipe</a> from a guy called The Minimalist the NYTimes. I had to try it. They turned out so good and you won't believe how easy it was. <br/>
<br/>
Here's how you do it. <a href="http://query.nytimes.com/gst/fullpage.html?res=9D04E4D6123EF936A25751C0A9609C8B63">recipe</a> from the Minimalist:<br/>
Bean Burgers<br/>
Time: 20 minutes, with cooked beans<br/>
<br/>
2 cups well-cooked white, black or red beans, or chickpeas or lentils, or 1 14-ounce can, drained<br/>
1 medium onion, peeled and quartered<br/>
1/2 cup rolled oats (preferably not instant)<br/>
1 tablespoon chili powder, or the spice mix of your choice<br/>
Salt and freshly ground black pepper<br/>
1 egg<br/>
Bean-cooking liquid, stock or other liquid (wine, cream, milk, water or ketchup) if necessary<br/>
Extra virgin olive oil or neutral oil, like grapeseed or corn.<br/>
<br/>
1. Combine all ingredients except liquid and oil in food processor and pulse until chunky but not puréed. If necessary, add a little liquid for a mixture that is moist but not wet. Let mixture rest for a few minutes.<br/>
2. With wet hands, shape into patties and let rest again for a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.) Film bottom of a large nonstick or well-seasoned cast iron skillet with oil and turn heat to medium. When hot, add patties. Cook undisturbed until browned, about 5 minutes; turn carefully with spatula and cook 3 or 4 minutes until firm and browned.<br/>
3. Serve on buns with mustard, ketchup, chutney or other toppings.<br/>
<br/>
Yield: 4 servings.<br/>
-===<br/>
<br/>
<a href="http://www.flickr.com/photos/mikelevin/4682658167/" title="Veggie Burgers by mlevin77, on Flickr"><img src="http://farm5.static.flickr.com/4070/4682658167_8b30065833_b.jpg" alt="Veggie Burgers" height="768" width="1024"/></a><br/>
I got some beautiful, fresh greens from my patch at McRorie Community Garden.<br/>
<br/>
<a href="http://www.flickr.com/photos/mikelevin/4683286766/" title="Veggie Burgers by mlevin77, on Flickr"><img src="http://farm5.static.flickr.com/4008/4683286766_bed5a98043_b.jpg" alt="Veggie Burgers" height="1024" width="768"/></a><br/>
Put the beans and veg in my blender.<br/>
<br/>
<a href="http://www.flickr.com/photos/mikelevin/4683287648/" title="Veggie Burgers by mlevin77, on Flickr"><img src="http://farm5.static.flickr.com/4048/4683287648_cc81e540ae_b.jpg" alt="Veggie Burgers" height="1024" width="768"/></a><br/>
Made some patties and fried them up.<br/>
<br/>
<a href="http://www.flickr.com/photos/mikelevin/4682659083/" title="Veggie Burgers by mlevin77, on Flickr"><img src="http://farm5.static.flickr.com/4049/4682659083_bb33ac8ce6_b.jpg" alt="Veggie Burgers" height="1024" width="768"/></a><br/>
If I say so myself, they were better than any veggie burger I've bought in a restaurant. Bob's your uncle! Freezing Greens - preserving the bountytag:www.zoobird.com,2008-11-12:2129360:Topic:77412008-11-12T01:31:41.726ZCarla Van Arnamhttps://www.zoobird.com/profile/CarlaVanArnam
The greens (collards, kale, mustard, etc) are coming in. If you grow or buy more than you can eat right now freezing is a great way to have them throughout the year.<br />
<br />
Here's the short form:<br />
Rather than chop the greens and then have to fish them out of the blanching water, I blanch the leaves whole first, chill, then chop.<br />
Blanch the greens in nearly boiling salted water. Takes a minute or 2 for them to change from fresh leaves to darker green slightly "cooked". Leave the stems long or on so you…
The greens (collards, kale, mustard, etc) are coming in. If you grow or buy more than you can eat right now freezing is a great way to have them throughout the year.<br />
<br />
Here's the short form:<br />
Rather than chop the greens and then have to fish them out of the blanching water, I blanch the leaves whole first, chill, then chop.<br />
Blanch the greens in nearly boiling salted water. Takes a minute or 2 for them to change from fresh leaves to darker green slightly "cooked". Leave the stems long or on so you have a way to handle the leaves. (I use a large saute pan the leaves can lay flat in.) I put in about three or four leaves at a time.<br />
Dip them in cold water, ice cubes in the water is good, to stop the cooking process.<br />
Gently squeeze the excess water off.<br />
Lay the leaves on cutting board in stack, cut out the stem, chop into your favorite size pieces.<br />
Put in freezer bag. Press out the air.<br />
Enjoy when you want them out of season.<br />
Carla Tempeh Satay with Peanut Saucetag:www.zoobird.com,2008-10-22:2129360:Topic:66722008-10-22T16:54:51.809ZMichael Levinhttps://www.zoobird.com/profile/MichaelLevin
I just got this recipe from Dr Agatson's <a href="http://www.southbeachdiet.com/sbd/publicsite/dailydish/dd_20081022.aspx">website</a> and wonder (as a tempeh neophyte) how you think itll taste with some of <a href="http://www.artiestempeh.blogspot.com/">Artie's tempeh</a> instead of moocow:<br />
<br />
<b><i>Beef Satay With Peanut Sauce<br />
</i></b><br />
Rich and creamy, with just the right touch of spice, peanut sauce is great for perking up tender grilled slices of top round beef. Try this delicious satay for…
I just got this recipe from Dr Agatson's <a href="http://www.southbeachdiet.com/sbd/publicsite/dailydish/dd_20081022.aspx">website</a> and wonder (as a tempeh neophyte) how you think itll taste with some of <a href="http://www.artiestempeh.blogspot.com/">Artie's tempeh</a> instead of moocow:<br />
<br />
<b><i>Beef Satay With Peanut Sauce<br />
</i></b><br />
Rich and creamy, with just the right touch of spice, peanut sauce is great for perking up tender grilled slices of top round beef. Try this delicious satay for dinner or serve it at an upcoming get-together with friends.<br />
<br />
<i><b>Beef Satay With Peanut Sauce<br />
</b></i><br />
Makes 4 servings<br />
<br />
Prep time: 15 minutes<br />
Start to finish: 15 minutes<br />
<br />
Ingredients<br />
Satay<br />
3 garlic cloves, minced<br />
2 tablespoons fresh lime juice<br />
1 tablespoon grated fresh ginger<br />
1⁄2 teaspoon toasted sesame oil<br />
11⁄2 pounds top round beef, trimmed and cut into 3⁄4"-thick slices<br />
<br />
Sauce<br />
1⁄4 cup creamy trans fat–free peanut butter<br />
1⁄4 cup water<br />
2 tablespoons low-sodium soy sauce<br />
1 tablespoon plus 11⁄2 teaspoons rice vinegar<br />
2 garlic cloves, minced<br />
1⁄8 teaspoon red pepper flakes<br />
<br />
Special equipment<br />
4 (12") skewers<br />
<br />
Instructions<br />
For the satay: In a 9" x 13" glass baking dish, combine garlic, lime juice, ginger, and sesame oil. Add beef and turn to coat with marinade. Cover the dish with plastic wrap and marinate beef at room temperature for 20 minutes.<br />
<br />
For the sauce: In a medium bowl, whisk together peanut butter, water, soy sauce, vinegar, garlic, and pepper flakes.<br />
<br />
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Thread equal amounts of sliced meat onto 4 skewers. Grill meat 5–7 minutes per side for medium-rare. Serve warm with peanut sauce drizzled evenly over the meat or on the side for dipping.<br />
<br />
Nutritional information<br />
360 calories<br />
17 g total fat (4 g sat)<br />
6 g carbohydrate<br />
43 g protein<br />
1 g fiber<br />
460 mg sodium Bi Bim Boptag:www.zoobird.com,2008-10-01:2129360:Topic:52412008-10-01T14:58:57.005ZMichael Levinhttps://www.zoobird.com/profile/MichaelLevin
What is Bi Bim Bop? It's a delicious Korean dish made with rice, vegetables, optional meats and spicy sauce. I'm headed to my "local" Korean spot for lunch to have some Bi Bim Bop in a few minutes. It's offered as a cold dish in a steel bowl or hot in a ceramic pot.<br />
<br />
Coincidentally, the New York Times featured a <a href="http://www.nytimes.com/2008/10/01/dining/012rrex.html?partner=permalink&exprod=permalink">Bi Bim Bop recipe</a> today! Look at it and tell me if the details are similar to…
What is Bi Bim Bop? It's a delicious Korean dish made with rice, vegetables, optional meats and spicy sauce. I'm headed to my "local" Korean spot for lunch to have some Bi Bim Bop in a few minutes. It's offered as a cold dish in a steel bowl or hot in a ceramic pot.<br />
<br />
Coincidentally, the New York Times featured a <a href="http://www.nytimes.com/2008/10/01/dining/012rrex.html?partner=permalink&exprod=permalink">Bi Bim Bop recipe</a> today! Look at it and tell me if the details are similar to any recipe for Bi Bim Bop you've ever found. Quinoa and Vegetable Stirfrytag:www.zoobird.com,2008-09-06:2129360:Topic:46532008-09-06T17:53:49.884ZMichael Levinhttps://www.zoobird.com/profile/MichaelLevin
<img height="600" src="http://storage.ning.com/topology/rest/1.0/file/get/2310076883?profile=RESIZE_1024x1024" width="450"></img><br />
<p>Quinoa (pronounced "keen-wah") is a grain used for thousands of years. It was particularly loved by the Incas, who found it hearty, healthy and easy to cultivate at high altitudes.</p>
<img height="600" src="http://storage.ning.com/topology/rest/1.0/file/get/2310076964?profile=RESIZE_1024x1024" width="449"></img><br />
<p>I just tried cooking red quinoa, one of the many varieties. It cooks quickly and is very beautiful once the light husks separate from the red seeds. I stir-fried some onions and garlic in a bit of oil, then added some okra, celery, and my treasure from the local Ethiopian restaurant,…</p>
<img width="450" height="600" src="http://storage.ning.com/topology/rest/1.0/file/get/2310076883?profile=RESIZE_1024x1024"/><br />
<p>Quinoa (pronounced "keen-wah") is a grain used for thousands of years. It was particularly loved by the Incas, who found it hearty, healthy and easy to cultivate at high altitudes.</p>
<img width="449" height="600" src="http://storage.ning.com/topology/rest/1.0/file/get/2310076964?profile=RESIZE_1024x1024"/><br />
<p>I just tried cooking red quinoa, one of the many varieties. It cooks quickly and is very beautiful once the light husks separate from the red seeds. I stir-fried some onions and garlic in a bit of oil, then added some okra, celery, and my treasure from the local Ethiopian restaurant, <a href="http://nile07.com">The Nile:</a> red Ethiopian pepper. As the quinoa cooked, I added some tempeh and tofu to the veggies. Finally, I added some garam masala and turmeric. The result? Fantastic.</p>
<p>Here's some info about quinoa from <a href="http://www.icuc-iwmi.org/Recipe_of_the_month/recipe_July%202007.htm">The Int'l Center for Underutilized Crops</a>
<br />
"Quinoa is a super nutritious food. It's not only packed with fiber, calcium, iron, magnesium and phosphorous, it is a complete protein. That means it contains all of the essential amino acids humans need. And quinoa is gluten-free, making it an ideal food for people with food allergies.<br />
<br />
In Ecuador, quinoa is already adapted for cultivation at altitudes from 2,300 to 3,500 m, too high for maize yields to be commercially viable (upper limits for maize for subsistence, not commercial, cultivation being 2,800 to 3,000 m; yields of wheat and barley also decline notably above 3,000 m). Quinoa should therefore be viewed as a versatile cash crop which would extend the range of commercially arable hecterage in Ecuador. "</p>