August 30, 2011

When Your Kitchen Becomes a Lab

Last week I had some spare time on my hands. What better way to use this time, I thought, than to cook?!

I had no idea what I was going to do so I turned it into an experiment! I wanted to see what I could make, using the skills and ingredients I had right in front of me, that would be fast, delicious and nutritious. 

What is the best YOU can do, without planning ahead or preparing a big-deal recipe? 

What confidence do you have in your own ability to make something that tastes good and is good for you--using what you have around you and these basic parameters:

1) lots of veggies
2) healthy fats
3) protein
4) whole foods
5) cooks fast
6) will last for several meals (leftovers)

This is the result of my experiment:

HOMEMADE INDIAN FOOD!!! And you know what? It was hands-down one of the best meals I've made, to date!

Give this a try but after you do, try my experiment! Turn your kitchen into a science lab. Open your cabinets and your fridge and do the BEST you can with what you HAVE! See what you can make happen (and watch it be your best creation yet, just like mine was.)

Dillan's Veggie/Bean Coconut Curry

You need:
  • 4 cups cooked grain of choice: millet, brown rice, quinoa
  • 1 medium onion, diced
  • 2 Tbs of ghee or oil
  • 1 can of beans, ( I used Westbrae's Soup Bean mix), rinsed in a strainer
  • 1 Tbs curry powder
  • 1 Tbs cumin
  • 1 Tbs turmeric
  • 2 tsp coriander
  • (I wanted to add ground cloves but I didn't have any. Try it and see what you think!)
  • 1-2 cloves of fresh garlic, minced
  • 1 package frozen veggies with peas, carrots, lima beans and corn
  • 1 package frozen spinach (whole leaf or chopped)
  • 1 can coconut milk
Do this:
  1. add the ghee to a large saucepan and melt it a bit. Add the diced onion
  2. add the curry powder and cumin and saute on low heat until the onion softens
  3. wipe up the drool that runs down your chin from the incredible smell wafting out of the pan. ohmigod!
  4. add the frozen veggies and beans and cook for 2-3 mins. Still low heat. Add a tab more ghee or oil if you need it. You want these guys moving around in the pan (not sticking) but not swimming either.
  5. add the turmeric, coriander and chopped garlic
  6. add the coconut milk and turn up the heat a bit. Using a wooden spoon, slowly integrate the coconut milk for a minute or 2 (see video)
  7. add the spinach, turn the heat to simmer and let that incredible meal hang out for 10-15 mins. 
  8. spoon out 1/2-3/4 cup cooked grain onto your plate and pile the cooked entree on top.
  9. sprinkle a dash of sea salt on top as needed
  10. eat and savor
  11. package up the rest and refrigerate for INCREDIBLE leftovers!!!!

1 comment:

  1. I love this recipe, Dillan! I'm actually moving (same neighborhood) in two days and trying to "clean out" my cabinet in healthy ways as to not have to move as much. And this does just the trick - I have all of this!


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