Tag Archives: Spicy recipes

Roasted Cauliflower with Curry and Turmeric

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Roasted Cauliflower with Curry and Turmeric

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It is COLD in the Northeast USA now and I find that cooking with the WARM spices like curries, turmeric, cayenne keep the bodily  “fires” burning from the inside out for a feeling of warmth and comfort. One of my favorite fast and easy recipes for inner heat and delicious eating is this one. There are many variations on this with an added ingredient here or there but this one so far is the one that works for me, allowing for culinary creativity as I am so inspired.

The price of cauliflower varies widely. Yesterday at Belmont’s it was $4.99 for a head, and $2.99 a head at Shaw’s. Both beautifully fresh and white. Shop wisely and economically!

Although a white vegetable, cauliflower is nutrient rich and the powerful brown/red/orange spices in curry (turmeric, cumin, cinnamon, cayenne etc) are warming to the body and digestion, protective and anti-tumor as well. This recipe is a winner…good to prepare ahead and take to a potluck also, serving warm or hot.

Basic ingredients:

1 head cauliflower, cut into flowerettes, olive oil, curry powder and preferred extra spices like turmeric, cinnamon, cumin. IMG_8742

Extra ingredients as desired:

tahini, honey, a good chutney (I use Major Grey’s)

Preparation:

1. Cut cauliflower into flowerettes, place in a large bowl and drizzle with  a tablespoon + of olive oil, tossing to coat well. Sprinkle with curry powder to coat as desired and add a sprinkle of one of the extra spices if preferred. I do ot have a measurement here but go by eye, to color the vegetable. Just remember: you can always ADD but you cannot SUBTRACT an ingredient…be discerning…a little at a time. Sprinkle with a little salt (fingertip-taste…do not overdo!) Toss to coat everything evenly.

IMG_87412. Place on a cooking pan. Bake/Roast at 400 degrees for 15 -20 minutes depending on your oven… turn the flowerettes after that time and bake/roast until done…I like them to turn a slight golden color but do not burn!

3. Serve as is, adjusting for flavor   OR….

4. MY Special touches:

~ when in the serving bowl, I add a teeny bit of honey to taste

~ when in the serving bowl, I add a teeny bit of tahini to coat very lightly

~ when in the personal dish, I add a little bit of mango/raisin chutney if desired

This recipe is open for adjusting to your personal taste and preferences but I assure you, it is delicious and won’t last long in the serving bowl.

Stay warm, inside and out!

From Christine, The Cook

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A delicious life has many ingredients! Check my other blogs..

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Snow Forecast! Need Heat! Get out the CURRY!

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Snow Forecast! Need Heat! Get out the CURRY!

 

 

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Last night the forecast was for our first snow showers of the season and COLD and whoa! Not quite ready with beautiful multi-color Autumn leaves still on the trees, but the cold and the chill was arriving making the impending approach of winter very clear to the senses.

I was still so busy last night after facilitating a centering meditation circle in the afternoon and preparing for an all-day retreat (having nothing to do with cooking) coming up this Sunday. Things to do here at the computer but you can’t concentrate when tired, hungry and chilled. I needed sustenance, comfort and it had to be fairly quick and easy!

Bring out the CURRY! And a most delicious supper of pure sensual delight and deep-healing comfort! Diced chicken breast, a jar of prepared mild curry sauce, white or basmati rice, 1 package of frozen mixed veggies, honey, unsweetened coconut flakes (optional), a splash of cream or half n’ half and you have a feast!

Instructions:

Dice chicken into small-ish pieces. Saute unttil lightly golden in a combination of olive oil and butter. (I find that a pad of butter rounds our the flavors).

When golden, add the box of mixed veggies, which have been un-frozen by running cool water over them in a colander. Shake to drain. Stir with the chicken  a bit to warm them.

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Place the chicken and veggie mixture in a baking dish, being sure to include the sauteeing juices in the frying pan to the baking dish mixture.

IMG_8601Pour your preferred jar of curry sauce over the mixture. Stir. Sprinkle with about 2 teasp of  shredded coconut, sweetend or unsweetened.

I have used “Kashmiri Curry (Indian Sumer Sauce) by Maya Kaimal…”MILD”.  There are so many brands and one must experiment with what is available where you live.  NOTE: It is important to know that Indian Curries are warm to hot even if “mild” so I recommend that you always start with “mild”. I have had to toss away meals that were simply too fiery to eat. You can always add a little more dried cayenne pepper powder to your “mild” curry if you need more heat for your adventurous taste…but you can never backtrack the heat of “too hot”!

Bake at 350 degrees for about 30-45 minutes.

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  When finished, add to taste 2 teasp-1 tablesp honey…stir into to mix…taste and adjust. Add a touch…just a touch!… of cream or half n’ half to lighten..stir…

 

 

 

Serve over cooked white, basmati or whole-grain rice.

I am told that this Sanskrit word  “AsvAdavat” means “delicious”.  If I need to be corrected, don’t hesitate to do so!

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This is very comforting and SENSUOUS food with the elegant and exotic spices that make up varieties of curry powder: cinnamon, turmeric, ginger, cardamom, cloves, fennel seed, fenukreek, nutmeg, black and cayenne pepper. The most wonderful thing is that all of these spices and herbs are powerful healing herbs and strengthen the body’s immune system, cardiovascular system, especially during the cold season.

Sensuous,  Fragrant, Warm and Healthy is the way we go with CURRY!

Be daring and enjoy!

From Christine, The Cook

220727_10151282433958396_866733424_o  Want some good reading material when captive inside the house during bad weather?  (or any kind of weather actually!) Check out my other blogs:

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Simply Sensuous Spicy Indian Stew: cold weather heat!

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It is cold and damp here on the New England coast..the kind of cold and damp that gets up under your clothes and makes your nose feel chilled, even when indoors! Altho I use spices in my cooking all year long (sprinkling cayenne on many things for inner heat and good digestion), in this season certain spices used judiciously and consciously in cooking have the added benefits of increasing circulation,  stimulating good digestion, and protecting you from colds and winter-related maladies.

We are lucky where I live to be home to the the ORIGINAL Job Lot store and New England has a number of them now with wonderful good food products not found in market chains, and priced less than if found in specialty food shops. One of the culinary treasures I have found at Job Lot is this line of Indian cooking sauces, and this one, “Rich Cashew and Cumin” is one of my favorites. I have created a delicious warming, grounding SENSUOUS chicken stew and am loving to share it here with you. Mind you, Indian foods are often HOT and this is quite spicy…but it is wonderful and certainly a nourishing source of energy and comfort on a cold night!

Ingredients:

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1 lb. organic chicken breast, 1 jar Kitchens of India Rich Cashew and Cumin Cooking Sauce, 2-3 organic carrots, peeled and sliced thin, 1-2 parsnips peel/sliced thin, 1/2 -1 med onion, preferably sweet, chopped, 1-2 stalks celery sliced, 1 cup medium brown rice,  ( condiment toppings, optional as desired one or all: golden rasins/shredded coconut/mango chutney)

Preparation:

Dice chicken in cubes.  Sir and lighly brown in olive oil and butter. IMG_7030

Add sliced vegetables, stir and saute with chicken for several minutes till vegetables are just slightly softened, add onion and saute for 4-5 minutes to release flavours..IMG_7031

Add a small amount of golden raisins.

Add cooking sauce over all, and a little water or chicken broth if necessary. Cover, cook gently until vegetables are softened (not mushy). Taste..adjust for salt (you will NOT need pepper).

Serve: Serve this over cooked brown (or white) rice, top with one or all: golden raisins, shredded coconut, a good chutney. For a beverage: Indian lassi or kefir.

ENJOY!  (Tastes even better a day or two later!)

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NOTE: You are invited to check my latest post on the Greening Spirit Site: “Oak Maiden” http://thegreeningspirit.wordpress.com/2013/12/07/oak-maiden/