Saturday, April 18, 2015

Free Kale Chips

We went to the Kirkwood farmer's market today. Bought some handcrafted laundry soap, some herbs (fennel and dill) to plant in the garden, coffee beans from Stringbean Coffee Company, a local fair trade roaster, and various vegetables -- eggplant, small red potatoes, a red pepper. In honor of Earth Day, if you spent a certain amount you got a ticket for the roulette wheel. I won a lovely bunch of kale! 

It made a huge bowl of chips. By the time I remembered to take a picture, we had already eaten more than half.

What's great is that, except for a sprinkle of spices I already had, these delicious chips were free. Not bad, considering the store charges $5 to $7 for a 2.2 oz bag!

My recipe came from Oh She Glows

Saturday, April 11, 2015

Ethiopian Vegetable Stew


I made Ethiopian Vegetable Stew in my new Berndes 11" saute pan. Love the pan -- it has high sides, a beautiful wooden handle, and a high-quality nonstick surface. The lid is glass.
The food is an adaptation of this recipe for Atakilt Wat (Ethiopian cabbage and potatoes) from Vegan Richa. My modified version is below; follow the link above for the original. It was delicious, the only thing missing was the injera.


3 cloves garlic, minced
1 tsp minced ginger
1 small can diced green chilies
1/2 cup chopped onion 
1/4 tsp ground cumin 
1/2 to 3/4 tsp ground turmeric
1/4 tsp cinnamon
1/4 tsp fenugreek seeds 
1/4 tsp ground cardamom
1/8 tsp ground cloves
dash of black pepper
1 cup sliced carrots
6 - 8 small red potatoes, chunked
1/2 napa cabbage, chopped (or any cabbage)
1 cup cooked lima beans, optional

Method:
In a large skillet, add 1 T vegetable broth and 1 T tamari, and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. 
Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes. 
Add the carrots, potato and mix well. Add cabbage. Mix well, cover, and cook for 15 minutes. Stir once in between. 
Reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. Add cooked lima beans near the end of cooking time.


my modifications include: omit oil, omit salt, add lima beans, use canned green chilies