Panang Curry

Published on February 10, 2016 in Recipes. 0 Comments

 

Joanne has been honing down this recipe for quite a while and it has become a consistent favorite in our house in every season

Ingredients
Vegetables
Can include perhaps any vegetable you have. Here are some of our favorites
Garlic
Leeks
Onions
Carrots
Broccoli
Snap or Snow Peas
Kale
Sweet Pepper
Eggplant
Potato
Green Beans
Mushrooms
Summer Squash
Winter Squash

Seasoning
1-2 t grated fresh Ginger
2t Turmeric
1t Curry powder
1t Thai Curry paste
2 t Salt

Other
Chicken or tofu
Diced or crushed tomatoes
Coconut milk
Lime Juice

The Process
Sauté 2-3 cloves garlic with approximately one quart of chopped vegetables in olive oil until they are nearly as soft as you like them. Add Seasonings and cook 2 minutes until fragrant. Add 1 can of coconut milk,  1 ½ cups water, and 14 oz of diced or crushed tomatoes. Simmer 10 minutes. Optional add cubed tofu or chicken, and 1-2 T of lime juice.  We usually double the recipe and serve it with rice.

Pac Choi and buckwheat noodles in seasoned broth

Published on June 3, 2014 in Recipes. 0 Comments

from Feeding the Whole Family, by Cynthia Lair

1 package soba noodles
2t toasted sesame oil
1 onion cut in thin half moons
2-3 cloves garlic, minced
1 carrot, cut into matchsticks
5 shiitake mushrooms, cut into bits-size pieces
2 cups chopped pac choi
4 cups water
1/3 c tamari or shoyu
½ pound firm tofu cut into ½” cubes
1T freshly grate gingerroot
2 scallions cut into thin slices

Prepare soba noodles according to package directions. Drain and set aside.

Heat oil in a 4 quart a-oup pot. Add onion and garlic; sauté over medium heat until onion begins to soften. Add carrot and mushroom pieces; sauté a few minutes more. Add pac choi, water tamari, tofu, and gingerroot.  Bring heat up until mixture begins to simmer. Cover and let simmer for 10 minutes.

Plum Forest Farm Adaptations, discoveries.

1.  We use almost any vegetable and double the amount of pac choi.

2. We have never used shiitake mushrooms

3. We add miso at the end and decrease or eliminate the shoyu

4. When we don’t have soba noodles (which are best) we use whatever pasta we have and it is still very good.

Red Lentil Soup with Lime (Deborah Madison)

Published on February 28, 2014 in Recipes. 0 Comments

adapted from Vegetarian Cooking for Everyone, by Deborah Madison.

We love this soup and eat it regularly since introduced to it by our friend Leslie!

2 cups spit red lentils
1 T turmeric
4 T butter
Salt
1 large onion, finely diced, about 2 cups
2 t ground cumin
1.5 t mustard seeds of 1 t ground mustard
1 bunch chopped cilantro
juice of 3 limes
1 large bunch kale (we use kale; Deborah suggests spinach)
1 cup cooked rice
4-6 T yogurt

Put lentils in a soup pot with 2 1/2 quarts of water, turmeric, 1 T of better, and 1 T salt. Bring to a boil, then lower the heat and simmer, covered until the lentils are soft, about 20 minutes.

While soup is cooking, prepare in skillet, the onions in 2 T of remaining butter with cumin and mustard. When soft, add cilantro and cook another minute. Add this to soup then add juice of 2 limes. Just before serving, saute kale or spinach in skillet with remaining T of butter, and add to soup. Adjust salt and serve over rice. Optional dollup of yogurt in your bowl, also optional vinegar from your jar of pickled jalapenos.