Coconut Red Curry Summer Vegetables

The summer crops just keep on rolling in with the waves of heat and moisture. Some of these items, such as the cucumbers patiently awaiting their transformation into canned bread and butter pickles, have been set aside for a specific cooking project. Others, however, are usually prepped and cooked up, on the fly, into a quick and satisfying stir fry, a plate of buttery, sauteed veggies, or a creamy coconut curry. Inspired by a favorite cookbook of mine and a recent evening out, I decided to put almost all of my CSA goodies to use in the following entree-style dish.

Coconut Red Curry
Summer Vegetables

Makes about 4 servings

Ingredients:

• 1/4+ cup oil (I used walnut)
• 2-3 Asian eggplants, sliced into thick pieces
• 1 pint okra, sliced lengthwise, OR 1 pint green beans (or a combo!)
• 2-4 cloves garlic, sliced
• 2 tbsp fresh ginger, finely-grated
• 1 medium onion, chopped into 1-inch pieces
• 1/4 green or red bell pepper, chopped into 1-inch pieces
• 2 carrots, sliced into thin rounds
• 2 cups green or yellow summer squash(es), sliced into quarter-inch rounds
• 1 tomato, sliced into half-rounds
• 1/2 of 1 jalapeno OR Serrano hot pepper, thinly-sliced (optional)
• 1 can of unsweetened coconut milk
• 2 tbsp red curry paste 
• 1 tbsp sugar (optional if you prefer a sweet sauce)
  
• zest of 1/2 of a lime, finely grated
• 1 bay leaf
• 1/2 cup raw cashews, coarsely-chopped (optional, not shown)
• juice of 1 lime
• salt and pepper to taste
• 1/4 cup fresh cilantro or basil, finely chopped

Directions:

In a medium frying pan, heat 2+ tablespoons oil over medium-high heat; when hot, carefully add prepped eggplant and okra, and fry for 1-2 minutes or until the veggies have some browning. Quickly remove from the pan and place on a paper napkin or parchment to sop up extra oil; set aside.

Again in a medium pan, heat the other 2 tablespoons of oil over medium heat. Add the garlic, ginger, onion, and bell pepper, sauteing for about 2-3 minutes. While doing so, whisk together the coconut milk, curry paste, sugar (if using), lime zest, and bay leaf in a small bowl; set aside. Add the carrots to the pan, saute another 2-3 minutes, then add the squash, tomato, and hot pepper, sauteing for another minute or so. Turn up the heat, add the coconut milk mixture to the pan, and bring to a simmer; cook until the carrots are fork-tender, somewhere between 5-10 minutes. Turn off the heat, add the eggplant, okra, lime juice, and cashews, if using; gently stir to combine. Season with salt and pepper, as needed, garnish with prepped herbs, and serve immediately.

Goes very nicely with quinoa and rice!


Rebekah

Images by Rebekah Carter (2012). Recipe inspired by Didi Emmons' "Entertaining for a Veggie Planet."

Chili Sin Carne & Rustic Bread

I'm not going to lie: I'm not a football fan, or a watcher of sports in general. But there is something about championship games that reels me in just about every year, especially when New England's finest are on the field. It is in these moments that I get to feel like a true New England-ah, even if I get more excitement out of analyzing the debut of top-dollar commercials than the plays making (or breaking) a home-state win.

What better to go with the Game Day of Game Days than a bowl of hot and spicy chili? It's hearty texture and robust flavor can be relished by omnivores and herbivores alike with the following recipe. Though meatless, subtle accents from cocoa and beer add a depth of flavor that is hard to resist. Serve with a fresh loaf of dense and chewy bread (fret not; it's likely the most hands-off recipe you'll ever come by) and you've got yourself two healthy and delicious homemade creations to add to your Game Day spread.


Chili Sin Carne
Serves about 6-10 (depending on portion size)

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 3-4 cloves garlic, finely chopped
• 1-3 tbsp hot peppers, finely chopped (I used jalapenos)
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 2 tsp cocoa powder
• 2 tsp sugar
• 1 1/2 tsp salt
• 28 oz diced tomatoes (reserve liquid)
• 6-8 oz beer (I used a lager)
• 3 cups cooked kidney beans, drained
• 1 1/2 cups cooked black beans, drained
• additional salt to taste
• 1 lime, sliced for squeezing (optional)

Directions:

Heat oil in a large pot over medium heat. Sweat onions, carrots, celery, peppers, and garlic until soft and glossy, or about 10 minutes. Add hot peppers, oregano, cumin, chili powder, paprika, coriander, cocoa, sugar, and salt, stirring to incorporate. Add tomatoes; also add about 4 cups of liquid, including the tomato water, beer, and additional water if needed. Simmer gently, uncovered over low heat, for 45 minutes. Add beans; simmer gently for an additional 30 minutes or until desired consistency is achieved. Serve immediately with slices of lime or portion into pint containers. Keep in the fridge for about a week or in the freezer for 2-3 months.


Rustic Bread
Makes 1 loaf (about 1 1/2 lb)

Ingredients:

• 3 cups all-purpose or bread flour (I used a 2:1 ratio of whole wheat and white AP)
• 1/4 tsp active yeast
• 1 1/4 tsp salt
• 1 5/8 cup warm water (110-115 degrees F)
• extra flour, cornmeal, or wheat bran for dusting

Directions:

In a large bowl combine flour, yeast, and salt. Add water and stir just until incorporated; it will be shaggy and sticky. Cover bowl with plastic wrap and let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees F.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.


Rebekah

Images by Rebekah Carter (2012). Chili recipe adapted from Whole Foods. Bread recipe from Jim Lahey of Sullivan Street Bakery via the New York Times.

Red Lentils and Cabbage

All this soggy weather paired with cooler temperatures sure has my body and mind preparing for the arrival of autumn. Salads and crudités were summer mealtime staples, but it's time to transition back to warmer fare. With a large head of Napa in the fridge, a lone tomato on the counter, and plenty of lentils in the cupboard, this slightly sweet and spicy dish was practically calling my name.
Serve it with rice or naan and enjoy.

Red Lentils and Cabbage

Makes 4-6 side servings

Ingredients:

• 1 1/4 c red lentils
• 5 c water
• 1 tsp curry powder
• 4 tbsp cooking oil (I used walnut)
• 1 tsp cumin seeds
• 2-4 cloves garlic, minced
• 1 medium onion, sliced thin
• about 3/4-1 lb cabbage, shredded or sliced thin (I used Napa)
  
• 1-2 hot peppers, sliced thin (optional)
• 1 medium tomato, diced
• 1/2 tsp fresh ginger, grated
• salt to taste
• fresh cilantro for garnish (optional)
  

Directions:

Place water and lentils in a medium to large pot and bring to a boil; remove foam floating on the water surface. Add the curry powder and stir; cover, leaving the lid slightly ajar, and turn the heat down to low. Gently simmer lentils for about an hour; be sure to occasionally stir them during the last 30 minutes so they do not stick to the bottom of the pot.

When the lentils are almost done cooking, add the ginger and tomato to the pot; stir well and cover. In a large pan or pot over medium heat, add the cooking oil. When hot, add the cumin seeds and gently toast them for about half a minute. Add the garlic; as the pieces begin to brown, add the onions, peppers, and cabbage, stirring to incorporate all ingredients. Turn up the heat slightly and stir fry the mixture for several minutes. Add the lentils to the cabbage mixture; simmer another 2-3 minutes. Garnish with fresh cilantro, if desired.


Rebekah

Image by Rebekah Carter (2011). Recipe adapted from Madhur Jaffrey's Indian Cooking via smitten kitchen.

Pan-fried Eggplant with Basil

I can't say I'm new to the joys of eggplant. Eggplant parm, baba ghanoush, dressed and grilled, I love it all. I can say it was only recently that I discovered how wonderfully the purple-skinned vegetable pairs with basil in an Asian-style sauce. Simple and fragrant, the following recipe is not only easy to prepare, but is also a great way to use up a bunch of those fresh veggies from your local farmers market, CSA, or home garden.

Pan-fried
Eggplant with Basil

makes about 4 servings

Ingredients:

• 3 medium-sized Chinese eggplants, halved and chopped into 1"-1.5" pieces or 12-16 small eggplant ("Fairy Tale"), halved
• 2 large bell peppers, sliced into thin strips
• 1 medium onion, cut into large pieces
• 3 Thai or serrano chiles, sliced thin
• 3 tbsp garlic, minced or sliced thin
• 1/2 c Thai basil leaves, roughly chopped
• 4 tbsp medium to high-heat oil (I used walnut)

Sauce:

• 2-3 tbsp fish sauce
• 1 tbsp light soy sauce
• 1-2 tbsp sugar
• 3/4 cup warm water

Directions:

In a small bowl, combine all sauce ingredients, stirring until sugar dissolves; set aside.

In a large pan over medium-high heat, add 2 tbsp of oil. When hot, carefully add eggplant pieces; fry for about 2 minutes, or until they just begin to brown or soften. Remove from pan. Add 1 tbsp oil and onions; cook for about 2 minutes or until soft and glossy. Remove from pan. Add the remaining 2 tbsp oil, garlic, and hot peppers; cook until garlic begins to turn golden, stirring frequently to avoid burning. Add bell pepper and onions; cook for about 30 seconds, stirring frequently. Add eggplant and toss or gently stir to combine all ingredients. Pour in the sauce and stir to ensure even coating; cook for another minute or so, until the sauce thickens a bit. Throw in your basil and cook another 30 seconds; turn off heat and serve immediately.

My Two Cents:

Make this side dish a meal by adding rice and green vegetables; kale or Asian greens sauteed with garlic and oil, or spicy garlic green beans are recommended. Go the extra mile and make it a three-course dinner by serving some overnight pickled cabbage with peanuts as an appetizer and some fresh fruit (melon season has arrived, wink wink) for dessert.

This dish is SO close to being vegan. If you are looking to make it completely free of animal products, try out this recipe for faux fish sauce featuring ingredients such as seaweed and shiitake mushrooms, which create an umami (pronounced "oo-mah-mee;" meaning a pleasant savory taste) quality similiar to that imparted by actual fish sauce.


Rebekah

Images by Rebekah Carter (2011). Eggplant recipe adapted from Epicurious.

Overnight Pickled Vegetables

The following recipe was inspired by a newly-opened mom n' pop restaurant a stone's throw from my apartment. Instead of the typical bread and butter most restaurants dish out to customers as they peruse the menu, this place gives you a taste of Far East culture with some roasted & seasoned peanuts and pickled vegetables (and the tastiest bean curd I've ever had, I might add). An avid lover of pickles and vegetables at large, I tried to make my own rendition of this no-cook dish featuring radishes, a springtime vegetable that's oft-forgotten or brushed aside as being too incompatible with other flavors. Their bold taste and spicy bite pairs nicely with carrots, cabbage, and a sweetened brine to make some bite-sized, raw deliciousness. Fewer than 24 hours after making a batch, I'm quite pleased with the crisp and tangy results!

The recipe below includes the approximate ingredient amounts I used to loosely fill 4 pint containers. It can easily be altered for fewer or more ingredients; the general rule of thumb for the brine is 1 part sugar to 3 or 4 parts vinegar (depending on your preference for sweet), plus salt to taste. I recommend making enough brine to fill these containers 1/2 to 2/3 full (that is, the brine should reach 1/2 to 2/3 way full with the veggies already in the container), as the veggies will shrink a bit after soaking; extra brine can easily be made at any point during preparation.

Overnight Pickled Vegetables


Ingredients:

• 1 small head of white cabbage, cut into 1-2" pieces and separated
  
• 1 large carrot, sliced into 1/8" coins
• 5-6 radishes, sliced into 1/4" coins (Daikon radish works well, too)
• 1 jalapeno pepper, sliced
  
• aromatic vegetables (optional; I recommend thinly-sliced garlic & ginger)
  
• 1/2+ cup sugar
• 2 cups rice wine vinegar
• salt to taste

Directions:

Prepare all vegetables as noted and gently pack in storage containers. I recommend your standard glass canning jars (pints or quarts) with those nifty plastic lids, but just about any container with a secure cover will do. In a small pot over medium-high heat, stir sugar, vinegar, and salt until the particles have dissolved; taste to ensure the amount of sugar and salt is to your liking. Bring the brine just to a boil and remove from heat. Pour the brine over the vegetables, seal, and place in the refrigerator. Allow the vegetables to soak for at least 24-48 hours for the flavor to settle in, preferably longer. Serve as a chilled appetizer for an Asian-inspired meal or enjoy as a snack.

Rebekah

Recipe and images by Rebekah Carter (2011).