Food Recipe Notebook

INGREDIENTS: 1 1/2 pounds of salmon, cubed 3/4 teaspoon turmeric 1/2 teaspoon red cayenne pepper (more or less to taste) 1 teaspoon salt plus 1/2 teaspoon extra 2 to 3 tablespoons fresh lime juice 2 tablespoons oil 1 teaspoon black mustard seeds 10 to 20 curry leaves 1 or 2 dried red chilies 1 tablespoon freshly grated ginger 2 cloves garlic, minced 4 ripe tomatoes, very finely chopped (think food processor) or 3/4 cup jarred tomatoes 2 tablespoons freshly chopped cilantro HOW TO COOK: 1. Place the salmon in a mixing bowl and sprinkle with the turmeric, cayenne pepper, teaspoon of salt and lime juice and set aside for 10 to 15 minutes. 2. Heat the oil and add in the black mustard seeds and wait until the mustard seeds begin to crackle. Add in the curry leaves, dried red chilies and the ginger and saute well. 3. Stir in the tomatoes and cook until soft and saucy, add in about a half cup of water and bring to a simmer. 4. Add in the salmon and let it simmer for...

INGREDIENTS: Cabbage Rolls 1 large head green cabbage, about 2 to 2¼ pounds 2 pounds ground beef 2 eggs (not necessary, you can leave them out, but they do make the meat fluffier) 1 medium onion, grated or minced 2 garlic cloves, minced 2 teaspoons salt 1 teaspoon black pepper ½ cup raw long-grain white rice * Tomato Sauce 2 tablespoons butter or vegetable oil 1 clove garlic, finely chopped 1 medium onion, chopped (medium dice) 2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed. juice of one lemon or 2 tablespoons (or more to taste) apple cider vinegar ¼ to ¾ cup light brown sugar (Depending on amount of sweetness you prefer. Start with ¼ cup and taste sauce, adding if you like it sweeter. If you prefer it completely savory, add only 1 tablespoon brown sugar and the juice from half a lemon) Salt and pepper to taste ½ cup golden raisins (optional) Chopped parsley, for garnish ...

Cook time: 30 mins Total time: 30 mins Serves: 8 servings (about 1 cup soup + lots of tofu and toppings per serving) INGREDIENTS: 1 tablespoon oil 1 onion, chopped 3 cloves garlic, smashed 1 knob of ginger, peeled and grated 1-2 tablespoons red curry paste 1-2 tablespoons turmeric 1 teaspoon salt 2 tablespoons sugar 12 baby yukon potatoes 2 14-ounce cans coconut milk 3 cups vegetable broth 24 ounces extra firm tofu anything you have for fresh veggie toppings! see notes HOW TO COOK: 1. PREP: Start smushing the tofu in that nifty TOFU PRESS. It's amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.) 2. SIMMER SOUP: Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don't let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, ...

INGREDIENTS: 1 lb ground pork 1 package coleslaw mix 1 medium onion, chopped 3 cloves garlic, chopped 3-4 Tbsp Braggs Amino(or if you’re not on THM use low sodium soy sauce) 1-2 tsp rice vinegar HOW TO COOK: 1. Cook the ground pork until done and remove from pan, leaving the drippings. 2. Add onions, garlic and celery to the pan and saute until nearly cooked through. 3. Add the coleslaw mix and continue to cook about 15 minutes, then mix in cooked ground pork. 4. Add the Braggs amino acids and rice vinegar. 5. Allow to simmer for 5-10 minutes. Source: Frugal Healthy Mama Lifestyle

INGREDIENTS: 2 ears fresh corn on the cob 1/2 cup minced red onion 1 jalapeño chili pepper, seeded and minced 1/4 teaspoon ground cumin 1/3 cup chopped cilantro, including tender stems 2 teaspoons fresh oregano, chopped (or 1 teaspoon dry) 1 teaspoon kosher salt 2 Tbsp lime juice HOW TO COOK: 1. Husk the corn, cut or break the cobs into two pieces, and steam the corn in about an inch of vigorously boiling water, in a large covered pot, for 5 minutes, less or more time depending on the tenderness of the corn. (Or you can microwave or grill the corn; use your favorite method for cooking corn.) 2. When the corn has cooled to the touch, cut the kernels away from the cobs. 3. Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine. 4. Serve with fish tacos, chicken tacos, quesadillas, fajitas, or steak. Source: Simple Recipes

INGREDIENTS: SALAD: 6 cups chopped romaine lettuce 1 cup chopped baby spinach 1 small cucumber, thinly sliced 2 medium tomatoes, halved and thinly sliced 1 large sweet pepper, thinly sliced 1 avocado, peeled, pitted and diced 1 medium carrot, julienned into thin strips 3 hard-boiled eggs, thinly sliced 1 cup 1-in cubed mozzarella cheese DRESSING: 1/2 cup plain greek yogurt 1/4 cup mayonnaise 1/4 cup prepared pesto 2 tablespoons buttermilk Salt and pepper to taste HOW TO COOK: 1. Make the salad: In a large bowl, toss all salad ingredients until evenly distributed and combined. Set aside for a moment while you prepare the dressing. 2. Make the dressing: Place all dressing ingredients in a food processor and pulse several times until dressing is creamy. Season with salt and pepper to taste. 3. Divide salad between serving plates and drizzle ranch dressing over top. Enjoy immediately! Source: Whole And Heavenly Oven

INGREDIENTS: For veg burgers 4 hamburger buns 1 tomato,sliced into thin rounds 1 onion, sliced into thin rounds 4 tender cabbage or lettuce leaves 2-4 tablespoons eggless mayo 4 veg patties For veg patties 2 large potatoes 1 large carrot,peeled ½ cup sweet corn kernels ¼ cup finely chopped bell peppers 1 small onion,finely chopped ½ teaspoon chilli powder ¼ teaspoon chaat masal powder ½" ginger 2 green chillies 2-3 cloves garlic ¾ cup bread crumbs Salt Oil for shallow frying HOW TO COOK: To make patties 1. Pressure or steam cook the veggies until completely done. Use potatoes, carrots, sweet corns. You can use green peas, beans also if you have in hand. Mash the veggies well and set aside. 2. Crush ginger,garlic and green chilies to a coarse paste. Finely chop capsicum and onions. 3. Heat a pan with 2 teaspoons oil.Add crushed ginger paste and saute well till the raw smell goes off. 4. Add chopped onions an...

INGREDIENTS: 3-4 green tomatoes 1 cup plain flour, seasoned with salt and pepper 1-2 eggs, slightly beaten vegetable oil salt HOW TO COOK: 1. Wash and cut green tomatoes into very thin slices. 2. Dredge with flour, dip in egg and dredge with flour again. 3. Heat oil in large skillet over medium heat. 4. Drop dredged tomatoes into hot oil and fry again until lightly browned. 5. Remove from oil; salt immediately. Source: Farm Flavor

INGREDIENTS: 6 cups finely chopped romaine lettuce 2 cups finely chopped red cabbage 1 large red bell pepper, finely diced (1 cup chopped) 1 cup finely sliced green onions 1 cup (4 ounces) shredded white cheddar cheese 1 cup cooked and crumbled bacon Balsamic Dressing: ½ cup olive oil ½ cup balsamic vinegar 1 teaspoon dijon mustard 2 cloves garlic, peeled and minced ½ teaspoon Truvia or 1 teaspoon sugar 1 teaspoon Italian Seasoning ½ teaspoon salt ½ teaspoon freshly ground black pepper HOW TO COOK: Salad:  1. In a large bowl, add the lettuce. Then add the remaining salad ingredients and toss to mix well. 2. Dressing: In a blender, combine all the ingredients and process until mixed well. 3. When ready to serve, drizzle with salad dressing, toss to mix and serve immediately. Source: With Salt And Wit

INGREDIENTS: 1 cup Basmati long grain rice (about 200 gms) 2 tbsp oil- Any non-pungent oil 2 spring onions (finely sliced) ¼ teaspoon saffron strands 1-2 bay leaves 1 cup broccoli florets, small 1 ½ cup vegetable stock – Or as required Salt- as required HOW TO COOK: 1. Heat the oil in a large frying pan and add bay leaves and spring onions, fry until softened. Add the rice and saffron, toss well in the oil and let it sauté at low flame for about 2 minutes. 2. Add the water and broccoli, bring to the boil and cover with lid. Reduce the heat to a low simmer and cook for 10-12 minutes. 3. Remove from the heat and allow to stand for 5 minutes before serving. Source: The Veggie Indian

INGREDIENTS: 3 cloves garlic, chopped 1 medium onion, thinly sliced 2 medium tomatoes, chopped 100g ground pork 1 large sayote, sliced 2 cups water salt or fish sauce HOW TO COOK: 1. Saute garlic, onion and tomatoes. 2. Add in pork and saute until cooked. 3. Add sayote and stir-fry for 3 minutes. 4. Pour in water and simmer for about 5 minutes or until sayote is tender. 5. Season with salt or fish sauce to taste. 6. Serve hot. Source: Magluto.com- Filipino Dishes & Recipes

INGREDIENTS: 3 tablespoons coconut oil 4 cloves garlic, crushed 1 red onion, chopped 2 roma tomatoes, chopped 1 tablespoon ginger, julienned 2 cans or 11.2 oz coconut milk 2 tablespoon black bean garlic sauce (available at most groacery stores) Half package (1.5 oz) of dried taro leaves (available at most Asian grocery stores) 4-6 pieces Thai chili (depending on how spicy you want) sea salt to taste HOW TO COOK: 1. Saute the garlic in coconut oil until fragrant. Add the onions, tomatoes, and ginger. Saute for another 5 minutes. 2. Add the coconut milk and black bean garlic sauce. Let it boil. 3. Add the taro leaves and pepper. Let it simmer under low heat. Do not stir. Simmer for about 40-45 minutes until the leaves have softened and absorbed almost all of the coconut milk. 4. *Gently* stir and add salt to taste. Add more black bean sauce to taste. Simmer for another minute or two. Turn off the heat, serve, and enjoy! Source: Astig Vegan...