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This was not my planned side dish for our Chicken Curry, but I am happy to report that it was an excellent alternative.

Originally, I thought that we would have cauliflower with our curry, but no dice. Cabbage it is.

Cabbage may be better anyway, although I never would have guessed that growing up. My family didn’t eat much cabbage. It is one of those vegetables that must be prepared correctly for it to really knock your socks off.

Cauliflower is kind of the same way in that it needs to be prepared well for me to get excited about it. Perhaps I should get my act together and try the Indian Spiced Cauliflower sooner rather than later.

Chris, do you believe that I like the Indian cookbook that you so kindly brought home for me now? I hope so, because I’m obviously going to be trying to buy an African cookbook.

I wonder if finding the ingredients to cook things from an African cookbook will be as difficult as using my Peruvian one? I am leaning towards as, if not more difficult.

Although we live in a small town, we are really lucky to have two fantastic Asian ethnic grocery stores, a Japanese one and a pan-Asian store. I have had pretty good luck with them having most Asian ingredients that I am looking for, but the Peruvian ingredients are either not available here or I am running into many lost in translation situations with the book. Bone-in guinea pig anyone?

Speaking of our Asian grocery stores, I made another attempt at Char Sui Baos recently, but they weren’t quite right. I need to get some five spice powder. I am fairly sure that I can get it here, I just haven’t made my way to the correct store yet. Until then…let’s talk cabbage.  

Adapted from 50 Great Curries of India by Camellia Panjabi.

Ingredients:

  • 1/2 lb cabbage, shredded
  • 2 medium onion, finely  chopped
  • 1 tsp fresh ginger, minced
  • 1/2 green chili, finely chopped, seeds removed
  • 1 medium tomato, chopped
  • olive oil spray
  • 1/16 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp chili powder

Directions:

  • Saute onion, ginger, and chili pepper in a heavy skillet with olive oil spray for 20-25 mintues or until the onion begins to turn brown.
  • Add cabbage and remaining spices, combining well, then cook for an additional 10 mintues.
  • Next combine tomatoes with the cabbage mixture and continue cooking until the tomatoes have softened.

Servings ~ 4

Calories ~ 44, Fat ~ 1 g, Carbohydrates ~ 8 g, Protein ~ 2 g

Chris has been asking me to make this curry for over three months now.

Again and again, I have planned to make it. Again and again, my plans have changed.

He finally asked, “You don’t like the Indian cookbook that I got you, do you?”

I felt really guilty. I do like the book. In fact, I like it a lot.

When Chris travels, he often brings me a special little something from where he went. The first time he went to India was over our first Christmas together and he brought home black South Sea pearls for me as a late Christmas present.

I was pretty excited about them, although I have to say that the pink scarf that he got me before he left will always be more special to me.

(If Chris actually reads my blog he is thinking “You silly girl, for real?”)

Last time Chris went to India, I specifically asked him not to buy me anything at all as we have been trying to set aside any extra (haha, yeah right) money for our trip to Africa. Naturally, he didn’t listen to my wishes exactly, but how could I mind, I was delighted when he walked in the door with two Indian cookbooks.

The very first night that I had them, I read through each one, cover to cover, excitedly bookmarking recipes that I would like to try. With so much excitement up front, it was probably perplexing to Chris why it took me so long to actually use the books!

Anyway, one night, the stars aligned and I finally had enough time and the correct ingredients on hand to give this a try. I give two thumbs up to this Chicken Curry and I can’t wait to try out more recipes from this book!

From 50 Great Curries of India by Camellia Panjabi.

Ingredients:

  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tsp fresh ginger, minced
  • 3/4 tsp coriander
  • 1/8 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp garam masala
  • 1 tsp paprika
  • 2 tomatoes, chopped
  • salt to taste
  • 2 chicken breasts
  • olive oil spray
  • flour as needed
  • Suggestion: Taste the sauce as you go (either before the chicken has been added or after the chicken has cooked through). If it tastes acidic at all from the tomatoes, add a bit of sugar, honey, or agave nectar to the sauce to cut the acidity. I added a few tablespoons of sugar to mine for the perfect flavor.

Directions:

  • Saute onion with a spray of olive oil in a large heavy pan over a medium heat for 20-25 minutes until it turns a deep brown.
  • Add the garlic and ginger and cook for 1 minute longer, then add the coriander powder and stir for 1 more minute.
  • Next, add the turmeric, cumin, garam masala, and paprika. Saute for another minute.
  • Stir in 1 cup of water and cook for 10 minutes.
  • Put the tomatoes into the skillet, cooking the mixture for 5 minutes longer.
  • Add the chicken breasts and an additional 1 cup of water to the skillet with the onion and tomato mixture and cook until the chicken has cooked through and the broth has thickened.
  • See suggestion above, add a sweetener to the broth as needed to cut the acidity.
  • Use either extra water or 1-2 tsp flour to thin or thicken the sauce as necessary to ensure that the chicken is cooked through and the sauce is a desirable consistency. (If using flour as a thickener, make sure to cook for a few minutes longer to eliminate the raw flour taste.)
  • Serve with rice or naan.

Servings ~ 2
Calories ~ 349, Fat ~ 7 g, Carbohydrates ~ 13 g, Protein ~ 57 g

This was my first experience cooking okra. I have eaten it before, but it never occurred to me to buy some and cook it for myself.

It took me six nights to get around to cooking this stuff. I pondered, should I roast it? Grill it? Sauté the okra? Maybe even bread and fry it! Decisions, decisions…

I ended up deciding to sauté the okra. That was a fantastic choice! I had no idea what I was missing! Thank you CSA, this is why I wanted to join you! My food horizons have once again been expanded.

In all fairness, it may have been the seasoning on the okra and not the vegetable itself that I liked so much. I really enjoy the mixture of cumin, coriander, and ginger on almost anything. I hope the CSA gives us more okra this week. If not, it will end up on my grocery list for sure!

I was solo for dinner, so instead of using this as a side dish, laziness got the best of me and I ended up eating it as a meal. I know, bad, right? And only days after my squash fry dinner too!

 

From All Recipes.

Ingredients:

  • 1 lb. okra, sliced
  • 1 medium onion, sliced
  • 2 tbsp butter (I used yogurt butter.)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper
  • salt to taste

Directions:

  • Sauté onion in a skillet until it begins to turn transparent.
  • Combine sliced okra and spices with the onion in the skillet and continue to cook for several minutes.
  • Cover the skillet, then reduce heat to medium-low and cook for another 20 minutes until the okra is tender.

Servings ~ 4 (as a side)
Calories ~ 58, Fat ~ 3 g, Carbohydrates ~ 8 g, Protein ~ 2 g

I’m way behind on blogging. If you read this regularly, you have noticed.
 
Let’s rewind to two trips to the grocery store back. We’re going back to mid-June here, I bought a head of cabbage because I always keep a head of cabbage on hand. They seem to stay reasonably fresh for about two weeks which happens to be roughly how long it takes for us to eat one.
 
Within three days of buying new cabbage, our CSA gave me yet another head of cabbage. That was going to be a challenge. Luckily, I came across Food alla Puttanesca‘s Indian-Style Cabbage blog entry. What a relief. I began to feel like I had a plan for all of my leafy greens.
 
I felt so much excitement to try this out…and then disappointment. We were not huge fans of Indian-Style Cabbage as a stand alone. It was very spicy (ok, I will admit, I was a little bit heavy handed with the cayenne pepper) and I could not figure out what to serve it with. I was somewhat discouraged.
 
The next day, knowing that we were on a mission to eat a lot of cabbage in the next two weeks, Chris took out the leftovers of this spicy cabbage dish and began to add it to a sandwich.
 
He had spread two slices of bread with mayonnaise and spicy brown mustard, then he added a thick base of Indian-Style Cabbage on one slice of bread. He topped the cabbage with a generous helping of ham and some cheese.
 
Indian-Style Cabbage had been reborn! This creation was so good! After the cabbage sandwiches, I am hoping that our CSA gives us cabbage more often!
 

Ingredients:

  • 1/2 head green cabbage, cored and sliced thin
  • 1 tablespoon yogurt butter
  • 1 tablespoon black mustard seeds
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 clove elephant garlic, minced

Directions:

  • Heat a large skillet over a medium-high flame.
  • Add the yogurt butter, wait a few seconds, and immediately add the mustard seeds.
  • When they start to pop, add the other spices and any optional ingredients and saute for 10 more seconds.
  • Move quickly here so you infuse the flavor in the oil but don’t burn them.
  • Add the cabbage and salt, and saute until the cabbage becomes tender and sweet.
  • Taste and adjust seasoning.

Servings ~ 4
Calories ~ 67, Fat ~ 3 g, Carbohydrates ~ 10 g, Protein ~ 3 g