Aromatic Cabbage

November 16, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, fried, New Recipe, New Vegetable Recipes, Side Dish

Ingredients to make Aromatic Cabbage

1 Cabbage; small
2 Onions; medium
3 tb Vegetable oil
1/2 ts Cumin seeds,whole
1/2 ts Fennel seeds, whole
4 ts Sesame seeds
1/2 ts Salt

Directions to make Aromatic Cabbage

Step 1:Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside.

Step 2:In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds. Stir for a second before adding onions. Stir fry 2 or 3 minutes or \’til browned on the edges.

Step 3:Cook 2-3 minutes or \’til cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or \’til vegetables are very tender.

Image Source: erix!

Tags: Cabbage, Cumin, Fennel, healthy, One Pot, Onion, Quick, Sesame Seeds, Simple, Spice, Stove Top, Vegetarian

Indian Spiced Sweet Potato Fries

November 4, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Snack, Vegetable

Ingredients to make Indian Spiced Sweet Potato Fries

2 md Sweet potatoes
1 1/2 tb Vegetable oil
1 ts Curry powder
1/4 ts Turmeric
1/4 ts Cumin
1/4 ts Ginger powder
1/2 ts Salt

Directions to make Indian Spiced Sweet Potato Fries

Step 1:Pre-heat oven to 400F. Wash & scrub potatoes, leaving the skins on. Cut them into sticks & set aside.

Step 2:Mix together spices & oil. Add potato sticks to mixture & coat well. Lay onto a cookie sheet & bake for 30 to 40 minutes. Stir them half way through cooking.

Image Source: avlxyz

Tags: Baking, Cumin, Curry, Fries, Ginger, healthy, Kid Friendly, Oilk, Potato, Quick, Simple, Tumeric, Veg, Vegetarian

Thick and Creamy Mustard Sauce

October 13, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Sauce

Ingredients to make Thick and Creamy Mustard Sauce

1 c Chopped mustard greens OR Swiss Chard
1/2 c Coarsely chopped green pepper
1 lg Red-ripe tomato, cored,quartered
1/4 c Loosely packed chopped cilantro
2 Fresh hot green chiles,stemmed, seeded
2 garlic cloves, peeled
1 tb Mild olive oil
1/2 ts Ground cumin
1/2 ts Ground coriander
1 tb Dijon-style mustard
1 ts Sugar
1/2 ts Salt, or to taste
1/3 c Heavy cream

**A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Directions to make Thick and Creamy Mustard Sauce

Step 1:Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside.

Step 2:Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.

Step 3:Makes about 2 cups.

Image Source: yoppy

Tags: Chilies, Cilantro, Corriander, Cream, Cumin, Dijon Mustard, Dinner, fish, Garlic, Herb, Lunch, Peppers, Quick, Sauce, Seafood, Simple, Spice, Stove Top, Tofu, Veg, Vegetarian