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Tuesday, May 11, 2004

Yummy Dinner!

Emily sent out the recipes from the Indian food night yesterday, so I went to the Milk Pail and picked up some cabbage and fresh green beans for Cabbage Porial and Spiced Green beans. While at the market, I finally noticed their spices section. It rocks, and the spices are really reasonably priced. I noticed some Sumac and sumac blends that I picked up and used in some ground turkey. So Cabbage Porial, Spiced Green Beans, and Ground Turkey Kebabs for supper, and man oh man was it good. And low calorie. And good. Really really good. I finished off the green beans for lunch. It was the yummiest dinner experiment I've made in a while.

Recipes are as follows for anyone else feeling adventuresome in the veggie or meat department:

Spiced Green Beans

2 tsp olive oil
1 tsp cumin seeds
1 dried red chili, crushed
1 Tbsp minced garlic
1.5 lbs green beans, trimmed and cut into 3/4 inch lengths
1/2 tsp salt
1/2 tsp sugar
1 Tbsp plus 2 tsp fresh lemon juice

Heat the oil in a non-stick wok or skillet. Add the cumin seeds and stir for 5 seconds. Add the red chili and cook until light brown. Add the garlic and cook, stirring, until the garlic turns light brown. Add the green beans, salt, and sugar and stir-fry for 1-2 minutes. Reduce the heat to med-low. Add 1/2 cup of water. Cook the beans, covered, stirring occasionally, for 5-10 minutes until they are tender and have absorbed all the liquid in the pan. Add lemon juice and serve.

Cabbage Porial

2 tsp canola oil
1 tsp black mustard seeds
1 tsp seeded, chopped, fresh green chilies
12 fresh curry leaves (optional)
2 tsp split urad dal
2 tsp split chana dal
1 small cabbage, about 1 lb, cored, trimmed, and finely shredded
1/4 tsp salt, or to taste.

Heat the oil in a non-stick wok or skillet over moderate heat. Add the mustard seeds and cook, stirring, until they crackle. Add the chilies, curry leaves (if using) and urad dal. Stir for 1 minute. Add the chana dal and stir until both dals are golden brown. Add the cabbage. Mix well and reduce the heat. Add 2 tbsp of water. Cover and cook until the cabbage is tender, about 5 minutes. Add salt to taste.

Ground Turkey Kebabs

1 1/4 lb. package of ground turkey
2-3 tablespoons of Sumac or Sumac Marinade blend
1 egg

Mix together and shape into 8-10 3 inch kebabs. Bake for 10-12 minutes at 450 degrees.

2 Comments:

  • It was all Super Yummy! I could eat like that 'til my side esplode...

    By Blogger IckleRick, at 6:17 PM  

  • (I think the system is refusing to let me have paragraph breaks. So I will use ellipses.) . . .

    Heyo -- this is Auros (auros.livejournal.com), whom you met at the DHP on Saturday. We mostly discussed finance and food, I think. Oh, and medical research. *g* . . .

    Mmm, Indian food. I've been known to make homemade curries from time to time, but lately I've been addicted to the Patak's Original pastes, sauces, etc. . . .

    Could I interest you in hanging out for an hour over lunch some time? I sometimes go to work very early (I make the coffee, and thus must be there first), take a long lunch, and then stay late-ish. (You're over by University Ave, right? Have you tried Evvia? I haven't been there in about a year, but it's one of the best places I've found since moving out here five years ago.)

    By Anonymous Anonymous, at 11:09 PM  

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