Thursday, October 10, 2013

Stir-Fry Cabbage

2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa cabbage, cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil


In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.

recipe from Ellie Krieger on the Food Network

Skillet Onions, Peppers, and Garlic

This simple veggie side has plenty of flavor and color and takes just 15 minutes to prepare. For a touch of heat, add a few dashes of your favorite hot sauce or a pinch of ground red pepper.


  • 2 teaspoons olive oil
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper (or any color pepper you have)
  • 1 cup vertically sliced sweet onion 
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried rosemary (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; cook 13 minutes or until onion is tender, stirring frequently. Add garlic, rosemary, salt, and black pepper; cook for 2 minutes, stirring frequently.


Spinach with Garlic Vinaigrette

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 garlic cloves, minced
  • 6 cups baby spinach leaves (about 6 ounces) 
  • 1/4 cup vertically sliced red onion 


  1. 1. Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.
  2. Spinach-Pasta Salad Variation: Cook 1/2 cup mini farfalle according to package directions. Drain. Rinse with cold water; drain. Add garlic vinaigrette, 3 cups baby spinach, and 1/4 cup chopped red onion. Yield: 4 servings. CALORIES 106; FAT 5.4g (sat 0.8g); SODIUM 108mg
  3. Wilted Spinach Variation: Increase garlic to 3 thinly sliced cloves. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Gradually add 1 (9-ounce) package fresh spinach; toss until wilted. Yield: 4 servings. CALORIES 78; FAT 5.1g (sat 0.7g); SODIUM 191mg
  4. Spinach Baked Potato Variation: Microwave 4 (6-ounce) Yukon gold potatoes 13 minutes or until tender. Prepare wilted spinach; divide spinach among potatoes. Top each with 1 1/2 tablespoons crumbled feta cheese. Yield: 4 servings. CALORIES 255; FAT 8.1g (sat 2.8g); SODIUM 358mg
from My Recipes and "Cooking Light"

Thursday, October 3, 2013

Vegan Samosas

With thanks to intern Bretton Fobes.

3 cups flour
1 stick Vegan Margarine ( I like Earth Balance) 
12 Tab COLD water

2-3 med sized potato
some oil for your pan
1 tab coriander seed (i've also just used ground coriander) 
1 tab cumin seed (also used ground for this and it works fine)
1-2 large carrots cubed
1 large onion diced
3 cloves garlic, minced ( I add a whole bulb because more garlic is better) 
1/2 inch peeled ginger, minced 
1/2 cup frozen peas
Several stalks of cilantro  ( I use more, so add to taste) 

~ 3 inches worth of vegtable oil for frying the samosas 

Melt the margarine in a pot, once melted mix into the flower in a bowl or mixer. It should become crumbly.  Then add the cold water one tablespoon at a time until its a doughy consistency. You may need to add a little more water or flour. Knead dough several times and then form it into a ball. Place in bowl, covered in the fridge for 1 hour. 

Filling:In the mean time boil some water and cook the cubed potatoes  until semi-soft. Drain and set aside.  Place ~ 1 tablespoon of oil or margarine in a pan or pot.  Add the carrots, onion, cumin, and coriander.  Cook on medium heat until the onions become translucent. Then add garlic and ginger. Cook until the garlic becomes aromatic.  Add potatoes, peas, and cilantro. Keep cooking until the potatoes are fully cooked. 

The procedure: Roll out dough until its about 1/8th to 1/16th inch. Cut circles about 7 inches wide. Cut each circle in half. Take this half circle and moisten the straight edges with water and press together to make a cone shape.  Fill the cone with the filling, but not too much where as you cant seal the cone. Press the top two edges of the cone together to make a triangle shape. Repeat until all the dough is gone. 

I normally fry one to two at a time while I'm assembling the rest. Heat about 3 inches of veggie oil in a pot on medium high. Once the oil is hot place 1-2 in the oil. Watch closely. Fry until the first side is golden brown then flip and do the same on the other side. Place on a plate to cool with something to absorb the extra oil. Serve with favourite chutney.