Tag Archives: peanuts

Moong-day, Moong-day (ft. Nutty Cabbage)

In my pantry today:

  • 1/2 medium cabbage
  • 1/3 c moong dal
  • 1/3 c dry roasted peanuts
  • 1 c Basmati rice, cooked/cold
  • 1 tsp vegetable ghee
  • 3 c vegetable broth
  • 1 tbsp garlic paste
  • 2 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tbsp hot curry powder 
  • 1 pinch asafoetida

peanutcabbage

I’ve got to come clean about something.

I really like cabbage.

Cannot lie. Like it, prefer it even over other vegetables. This all came to pass long before I understood its health benefits beyond not being cake. Want to improve your health but can’t afford another prescription? Eat cruciferous vegetables. That being said…

Start the ghee out on ML and when melted add the onion. Cook over ML heat for 10m or so then toss in the raw cabbage. Turn up heat to MH and stir fry for a minute or two; add 1/2 c of broth and cover. Continue letting steam over M heat for another 10 minutes. Remove lid and stir in seasonings, peanuts. Bring back to a boil and stir in moong with remainder of broth. Bring back to a boil and let cook on M until moong is tender (20-30m) and most of the liquid is gone. Remove from heat and toss in cold rice. Put back on ML heat and toss until everything is hot. Maybe this looks like it takes forever, but there were a lot of dishes to wash ‘n junk and it seemed to take no time at all (and precious little effort). As a combined nut lover and one who loves cabbage done its due, I give this 5 spoons!

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Nutty Broccoli, Fried Rice and Chinese Food for Dogs

In my pantry today:

  • 3 c broccoli florets
  • 1 c dry roasted peanuts, unsalted
  • 1/2 medium yellow onion
  • 1 tsp olive oil
  • 1/3 c blackberry preserves
  • 1 tsp sesame oil
  • 1 tsp garlic paste
  • 1/2 tsp ginger-garlic paste
  • 1/4 c tbsp soy sauce
  • 1/2 tsp cumin
  • 1 tsp red hot chili powder
  • 1/8 tsp asafoetida
  • 1/2 c water
  • 1/2 tbsp corn starch

Broccoli is delicious and I wish I had not overcooked it — that, of course, is really my largest complaint of last night’s dinner, and one which only you can avoid in the future (or me, but lets not play a game of semantics here). It’s easy as sin to cook onion slices to near-sheer on ML then to add peanuts. Take the pan from the burner and let the nuts toast for a few minutes. While that sits, get another pan and start the broccoli cooking on MH. When it turns a full, bright green go ahead and add the peanut/onion mixture. Stir together all the other ingredients  (starting from blackberry preserves –> down) and toss your nuts. And the broccoli. And bring it to a low boil on M for the corn starch to thicken things up a little. In the pan from whence the onion/nut mixture came, there should be an oily enough residue to start the rice.

  • 3 c cooked, cold rice
  • 1/3 c frozen peas
  • 1 egg
  • 1 tsp soy sauce
  • 1/4 tsp sesame oil

Scramble your egg and set aside. Add frozen peas and rice to hot pan , toss. Add the egg back in, squirt in some soy sauce and continue tossing until the rice is hot. Serve everything together and call it a night of order-in. 4 spoons!

Oh, and I’ve been making that dog food for a while now. It was referred to once as “Chinese Food” from its appearance in refrigerated clear Tupperware; the dogs love it, I love what it doesn’t have in it, but I don’t love how quickly it spoils. I’ve prepared in advance the meat/barley mixture to freeze and have ready on those days I feel tired enough to buy another can of rendered, rotten meat. Rice is something we usually keep on hand cooked so I can usually add it later, but that can obviously be mixed in and frozen with this mess.

  • 1 c cooked barley
  • 1/2 c cooked ground turkey
  • 1 tbsp ground flax
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • 1/8 tsp cinnamon
  • 1/4 tsp salt
  • 1 c cooked rice for mixing in after thawing

Mix the turmeric and cinnamon into the boiling water when you cook the barley, salt the turkey while it’s cooking. When both have cooked to completion and cooled enough to combine, add the flax and olive oil along with some cooked brown rice. I did forget to add a little bit of mixed vegetables to this batch… but that it won’t faze the animals. Freeze whatever you can’t use in 3 days.

 

Hot and Nutty Broccoli

In my pantry today:

  • 1 c homemade fruit jam
  • 1 bag frozen broccoli
  • 1/2 c dry roasted peanuts
  • 3 cloves garlic
  • 1/2 sm Vidalia onion
  • 1 tbsp safflower oil
  • 1/2 tsp sesame oil
  • 1 tsp cashew butter
  • 1 packet onion gravy mix
  • 1 c water
  • 2 tsp soy sauce
  • 1 tbsp black mustard seeds
  • 1.5 tsp hot red chili powder
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp asafoetida

Let’s start off with a disclaimer: frozen broccoli is gross. To me. Because I am a weird elitist about the small things over which I still have control. I am not ashamed to say that I like my vegetables fresh, with that semblance of a life once lived. Ok.

As routine suggests, start out your diced onion, garlic and mustard seeds out in both oils warming to M. Mix hot red chili powder, turmeric, cumin and asafoetida into your jam and set aside. When mustard seeds begin popping add in peanuts and stir fry for a moment, then melt in your jam and cashew butter. Stir gravy packet with water and add in as the whole pan comes back to a low boil. Dump in frozen broccoli, cover and wait for the frozen bastards to come back to life. Only to die once more, leaving your teeth yearning for vegetable blood. Stir it all together and serve immediately over rice or let sit for up to an hour. This is a 5 spoon meal that frozen broccoli takes down to a 3. I will shake my fist at the sky and try again.