Archives for the month of: June, 2012

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Last Sunday, I totally told myself that I was going to post recipes from my Indian dinner (supported by TWD’s naan) during the week. But then the week got the best of me. I’m getting slower at recovering from the time changes and flights home late at night. But, this recipe should still be timely, as I’m certainly still getting cabbage from the CSA.

I wonder if I sent them some links if they would pass some of these recipes around to other families? Maybe I’m the only one that feels like it takes a little more effort every week in order to make sure I use all of these lovely veggies.

I made this as a side dish, but then ate it as a main dish for lunch the following day. It’s very easy and has a good amount of spice and flavor. And healthy too!

Indian Cabbage and Peas (C’s and P’s)

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2 tbsp canola oil
1/2 tsp crushed red pepper
1/2 tsp ground ginger
1/2 tsp ground mustard
2 tsp ground cumin
2 bay leaves
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp salt
1 head of cabbage, finely shredded
2 1/2 cups frozen peas
1 cup water
1 tbsp butter
2 tsp garam masala
Juice from 1/2 lemon

Heat the oil in a large skillet. Add the spices (all the way through salt) and cook with oil until they become fragrant, about 2 minutes.

Add the cabbage and sauté it in the spices until it cooks down, about 10-15 minutes. Add the water and the peas, cover and cook for another 20 minutes.

Uncover, and stir in the butter, garam masala, and lemon juice. Cook uncovered again for another 5-10 minutes or until there is very little juice left.

I tasted this right after adding the last of the ingredients and added a bit more spice (cumin and garam masala) to my own taste. You may do something different depending on what you like. Enjoy!

Beth

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Oh my goodness was I excited about this week’s TWD recipe. DH and I love naan, and it is one of our guilty pleasures when we go out for Indian (alright, it’s one of my guilty pleasures…there is no guilt from DH’s perspective). So I used this TWD post to make an entire Indian-inspired dinner, featuring:

Tandoori-style Roasted Chicken
Cabbage and Peas
Chana Masala

Recipes for these to follow! Back to the naan!

I was impressed at how easy the dough was to mix up. I did it by hand, and it certainly used the 6 cups of flour the recipe called for. I did use 2 cups of whole wheat flour in my recipe, going back to that whole guilt feeling about the naan having no real nutritional value. So I stirred it together, let it rise for 3 hours while I ran through my typical Saturday afternoon practice of cramming all of the errands normal people get done during the week into a 3 hour period. And then I came home to make supper and naan!

First I separated the dough into 8 pieces.

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Then rolled each one out and pricked them with a hi-tech fork

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Since DH’s favorite naan is garlic naan, I decided to modify the topping for the recipe using
3 tbsp butter, melted
3-4 scallions, diced
Minced garlic (probably 4-5 cloves worth)
1 tbsp cumin
Since I was baking on the bottom of a cookie sheet, I made them two at a time, brushing butter on the naan and then adding the toppings, making sure to get the minced garlic really into the dough. 6 minutes later, they were out of the oven and beautiful!!!

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Thank you TWD members for voting to do such a simple and low in butter recipe this week. Make sure you visit our hosts Maggie at Always Add More Butter and Phyl at Of Cabbages and King Cakes for the recipe and other beautiful examples of naan. Lovely!!

I’m on a late night flight home tonight for my last business trip of the week (which is awesome for a Monday even if I’ll be getting home at 12:30 in the morning). I hope to find time to blog about the rest of my Indian recipes as well as the hot and sour cabbage soup I made this weekend as well (this weekend was a “how do I use up the three heads of cabbage we got in the CSA” weekend). Will post shortly!

Beth