Home / Tag Archives: main dish recipe

Tag Archives: main dish recipe

Feed Subscription

Eggplant pizza crust? is that going too far?

I love eggplant, stir fry tofu and eggplant is really tasty, especially when you replace the tofu with pork, I’ve baked it in bread, I’ve cooked eggplant lots of ways including stuffing them, but I have never used them to make a pizza crust. I’ve put grilled eggplant on a pizza, but never put a pizza on an eggplant. On two separate primal food websites, I found similar recipes for a pizza crust using eggplant as the main ingredient. I decided to go with the Melanzana Margherita Pizza recipe on The Food Lovers Primal Palate, which is where I got the coconut flour waffle recipe that I tweaked. Eggplant was no problem, I found beautiful ones while I was at Wal*Mart, they were $52 a kilo, but I bought two anyway. The only sticking point was parchment paper. The baking store doesn’t sell it.If they do, the girl behind the counter didn’t know about it, which is a distinct possibility. ...

Read More »

Albóndigas de Tailandia

Husband’s birthday is in May. I have been racking my brain for gift ideas. Today, I hit on one. I am cooking Thai food every day for him this month.It’s his favorite cuisine. Starting today, I am making at least one Thai dish every day this month. I did warn Husband that I wasn’t promising a full Thai meal every day but I would do my best.  Which is why I made Panaeng Neua for lunch today. The recipe name translates into beef balls but it’s really meatballs in a peanut sauce not anything really exotic.I am calling them Albóndigas estilo Tailandia because it still sounds exotic but I know how to pronounce it.It was really tasty, easy to make (I already had coconut milk in the refrigerator) and quick to cook, what more can you ask for. Husband felt that they would be great appetizers if made a bit smaller, I agree.Lunch today was quinoa pilaf, steamed oriental vegetables ...

Read More »

Food thoughts, not food for thought.

I always think people who agree with me are really smart, don’t you? This online article in the New York Times by Michael Pollan entitled Unhappy Meals, falls right in line with my thoughts on food. It’s really long but well worth reading. One of my friends had made the comment to me that she was having a hard time finding foods with fiber in them. Even though, she was reading all the labels on food. In a rather unkind and snippy way, I declared” That’s because you aren’t eating food! If you want fiber, eat an apple. Have brown rice.” It seems that Mr. Pollan agrees with me, that stuff isn’t food. If you look at the photo of our new pantry, you won’t find any mixes, or processed foods. We do have various pastas, beef broth and canned frijoles charros, but almost everything else is an ingredient not a meal in a box. Even the breakfast cereal is ...

Read More »

Five Spice Pork and Potatoes Stir-fry

This recipe came from Sunset Magazine’s Stir fry Cookbook that I bought in Thrifttown for 99c, yup not even a dollar! Makes 4 servings. 2 tablespoons salad oil1 pound lean boneless pork, cut into thin strips2 cloves garlic1 1/2 cups water3 large russet potatoes (I used 1 1/2 lbs of papas chambray instead) The recipe calls for peeling the potatoes and cutting crosswise into 1/2 inch slices. Instead I just scrubbed and washed the small potatoes and sliced them into 1/2 inch slices. 3 tablespoons soy sauce2 teaspoons sugar1 1/4 teaspoons Chinese 5-spice powder*1/3 cup thinly sliced green onions (including the tops) for garnish. Place a wok over high heat;then the wok is hot, add oil. When the oil is hot, add the pork and garlic. Stir-fry until the pork is browned.Add the remaining ingredients (except green onions). Bring to a boil; then reduce heat,cover and simmer.Garnish with green onions. *or make your own 5-spice powder 1/2 teaspoon of ground ...

Read More »

Stir fried Tofu and Eggplant

I think I found this in Sunset Magazine. I wrote it down on a scrap of paper so I am relying on my faulty memory for the source. Stir Fried Tofu and EggplantIngredients: 3 tablespoons vegetable oil1 package firm tofu, cut into 2 inch chunks1 eggplant cut into 1″ x 3″ strips1 bell pepper cut into strips2 diced garlic cloves ( I used a tablespoon of diced garlic)SAUCEcombine:1/3 cup soy sauce2 tablespoons oyster sauce2 tablespoons sugarGARNISH1/4 cup fresh basil leaves (I forgot to add these, it was still good!) Heat the pan. When the pan is hot, add the oil. When the oil is hot, add the tofu. Brown the tofu. The secret to browning soft things like tofu is to leave it alone. I know you want to stir it around, but don’t, just wait. Brown the tofu on all sides. Remove the tofu from the pan. If you need to, add more oil. Cook the garlic, eggplant and ...

Read More »

cooking and the economy

If you read my regular blog, you know that my attention has been everywhere but cooking. Of course, I have been cooking but nothing really exciting. Sometime you just produce meals, you know what I mean?I did however make granola in my crock pot. I have been wanting to make granola but with my Easy Bake Oven sized tabletop oven, it just didn’t seem cost or time effective. Actually the maximum size pan my oven can accommodate is 9 x 12 inches. I had some coconut piloncillo filling hanging around from when I made Indian pastries, which I combined with 5 cups of oatmeal, and various other things that seemed to go into granola, like flax seeds, sesame seeds, sunflower seeds, almonds, dried fruits. I more or less followed this recipe but adjusted it to what I had on hand. We ate all the granola so I am planning upon making more.I also made this crockpot falafel recipe , I ...

Read More »

Aruna’s Dal

This is the best tasting dal that I have ever had! Unfortunately, I have no source for yellow lentils so I use regular lentils. 1 cup lentilscover the lentils with water and boil until soft1 medium onion chopped1 heaping teaspoon ginger paste1 heaping garlic pastefry until brown. Add3 roma tomatoes choppedblend the mixture and add to the lentils plus2 tablespoons yogurt Garnishone small dried red chileteaspoon mustard seedteaspoon cumin seedghee Heat the ghee or oil until hot, brown the remaining ingredients and garnish the dal.

Read More »

Mexican Dal

I have several dal recipes that I use, this is one that I adapted. 8oz lentils1 large chile poblano, seeded, deveined and diced1 large onion diced3 tablespoons ghee (or vegetable oil, NOT olive oil!)1/2 teaspoon tumeric (cucurcema)1 teaspoon mustard seeds1 quart watersalt to taste Cook the lentils in water until soft. I prefer to use the pressure cooker, if you have a pressure cooker use the directions that came with yours.While the lentils are cooking, I saute the onions and peppers in a tablespoon of ghee until transparent. Add the tumeric and salt to the onions and chile, stirring to coat well. Carefully add the onions and chile to the lentils. Simmer for 5 minutes. In batches, puree the soup in the blender or food processor.Heat the remaining ghee in a small pan until hot, the ghee is hot enough when you can put a mustard seed in it and the seed pops. Add the mustard seeds to the ghee, ...

Read More »

Gaen Ped Moo- Pork and Vegetable Curry

1/4 cup vegetable oil (preferably peanut oil)3 tablespoon red curry paste1 cup lean pork, loin or butt, cut into thin slices 1/2″ by 2 “2 tablespoons fish sauce or Worcestershire sauce (salsa inglesa)1 stalk lemon grass (te de limon), chopped1/2 cup cabbage,chopped and soaked in cold water1/2 cup green beans, cut into 1 1/2″ lengths,soaked in cold water*1 cup dried Chinese mushrooms, soaked in hot water, stemmed and cut into strips**5 fresh,red Serrano chillies, seeded and cut into strips***2 teaspoons granulated sugar12 mint leaves, chopped Heat the oil in a wok and fry the red curry paste for 3 minutes, stirring until the colour and odor change. Add the pork, fish sauce,and lemon grass. Stir fry for 5 minutes. Drain the cabbage, beans and mushrooms and add them to the wok. Fry another 3 minutes. Sprinkle with chili strips. Stir fry for an additional minute. Sprinkle with sugar. Mix well. Remove to a serving bowl and garnish with the mint ...

Read More »

Pad Thai

2 quarts water8 to 10 ounces dried flat-sided rice noodles or fresh noodles PAD THAI SAUCE1 1/4 cup white vinegar3 tablespoons tomato paste3 tablespoons water2 tablespoons sugar1 to 2 tablespoons vegetable oil2 cloves garlic, minced1 fresh green chile, seeded and minced GARNISHES2 eggs scrambled (optional)1 cup mung bean sprouts1/3 cup chopped unsalted peanuts (optional)lime wedgessliced scallions Bring 2 quarts water to a boil, remove from the heat. Soak the noodles in the hot water for 20 minutes. Drain and set aside or make fresh rice noodles. In a bowl, blend the vinegar, tomato paste, water and sugar Heat the oil in a frying pan, fry the garlic and chili on medium heat for 3 minutes. Stir in the tomato-vinegar mix continue to simmer the sauce until very thick 4 to 5 minutes. Add the noodles to the sauce, mix well. Place the noodles and sauce in large serving plate Serve with garnishes

Read More »
Scroll To Top