Saturday, May 30, 2015

Green Bean Popsicles (Mung Bean)

Mung Beans, Green Gram
So I like Mung Beans...always have, they are extremely versatile, great as bean sprouts, in a sandwich, spiced and cooked, or as dosa. But I, like most other people, had only really had them in savory dishes.
So, the first time I was given a Green Bean Popsicle, I was very skeptical about how it was going to taste. You see the only sweet beans I ever had were in Moon Cakes. But my friend was insistent...You will like this! As I looked over the popsicle, I took a deep breathe, closed my eyes and took a bite...And you know what she was right, it was delicious!
On Kishore's recent return from India, Amma sent him home with 4 lbs of Dried Green Mung beans. That, in combination with the oppressive heat we've been having... Green Bean Popsicles seemed to be the way to go!

This tasty cool treat reminded me of eating frozen green peas to cool down as a kid. The slightly starchy sweet taste with a hint of coconut is perfect to cool you down on hot summer days! A tasty dessert with almost 12 grams of protein, and sugar that can easily be adjusted depending on taste.

Here is my recipe for Green Bean Popsicles:

Tuesday, May 26, 2015

Spring Onion, Celery & Blue Cheese Tartlets

 We've been bad about eating breakfast the past week. It's either too early to cook, or too hot to cook, or there isn't enough time...all types of excuses. We grew lots of spring onions in our garden and I wanted to use them for a breakfast treat, so no more excuses...I made egg tartlets with Spring Onion, Celery and Blue Cheese.

These personal tarts are great for a quick breakfast or for a bag lunch with a salad. The Spring Onions and Celery mix well, while the blue cheese gives a nice salty tang, and the walnuts add a touch of earthiness.

Here is my recipe for these tasty tartlets:

Monday, May 25, 2015

Pork & Vegetable Thai-Style Stir-Fry

Today was a beautiful hot and sunny day. We worked in our backyard and relaxed in our swing soaking up he good weather. When we finally came in for dinner, the question of course was what to make? I had no interest in standing for a long time in front of the stove... so stir fry it is! 

Beautiful veggies and pork lightly coated in a sweet and spicy peanut sauce, served with Crispy Bean Thread noodles.

Here's my recipe for Pork & Veggie Stir Fry:

Tuesday, May 12, 2015

How to Tuesday - Ghee

Since last month's How-To was Cultured Homemade, Handmade Butter, I thought why not follow through with another butter based recipe...Ghee.
Ghee is a type of clarified butter widely used in Indian cuisine, traditional medicine, and religious rituals. Ghee differs from clarified butter because it specifically uses cultured butter, though both can be called Ghee. In fact, care must be taken when buying products labeled 'Ghee' as they can include hydrogenated vegetable oils, containing high levels of trans fat. 'Desi Ghee' usually means all butter ghee. But why worry when you can make it yourself. You just need 3 things - Butter, Cheesecloth and a Sterile Glass Jar. The other important things are time, and a stove. 

Here's my recipe for Homemade Ghee:

Monday, May 11, 2015

Spring Greens Salad w/ Lemon Poppy Seed Dressing

Common Salad Green Chart
We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer. 
While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming. 
This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored.

For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping 10g of protein.

Here are my recipes for Spring Greens Salad and Lemon Poppy Seed Dressing:

Saturday, May 9, 2015

Cauliflower "Mac" and Cheese - Food Network Photo Contest

I was so excited to learn this morning that my picture was chosen for Food Network's "We Asked, You Cooked": Cauliflower “Mac” and Cheese Casserole Fan Photo Contest!
Mr. Louis Jourdan
So here's a little backstory and the recipe...
So a few weeks ago me and my sister decided to have a little comfort food and a movie night...It had been a while since we'd seen Louis Jourdan...I mean the 1950's musical "Gigi." 
Earlier in the day I had come across a Food Network Photo Contest for Cauliflower Mac and Cheese and since I had a lonely head in the fridge I thought hey why not give it a try!
George Stella's recipe proved to be a very tasty low carb alternative to regular Mac & Cheese. While the recipe is straight forward, there were a few things I want to clarify.

  • I made sure not to over cook the cauliflower so instead of boiling, I steamed it. Overcooked cauliflower will straight out ruin this recipe, you want it to be par-cooked before you put it in the oven otherwise you will get 'Mush & Cheese.' 
  • A few other changes I made included: 
    • Using yogurt instead of heavy cream
    • Using a mixture of cheeses Gouda and Cheddar
    • And finally I topped it with breadcrumbs and parmesan cheese to add an extra crisp.
Here is the recipe link to George Stella's: Cauliflower Mac and Cheese 

Tuesday, May 5, 2015

In My Kitchen - May 2015

It's time for another round of the very cool monthly happening called "In My Kitchen" run by Celia at Fig Jam and Lime Cordial

So here we go....

This Month in my Kitchen...

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