February Culinary Smackdown: Madras Cabbage with Peas

Friends, welcome to this month's Culinary Smackdown: Battle Cabbage.  I decided I needed to make something special to prove that humble cabbage can be the star of a fantastic meal.  And so I made a dish that Tim and I have both been daydreaming about since we ate it last fall.

You may think that cabbage is simply a cruciferous vegetable only to be paired with vinegar (or cream), but I am going to stomp all over those assumptions and invite you down memory lane with me.  Tim and I ate dinner, pre-dietary restrictions, at New Krishna, our favorite Indian restaurant in Sharonville.  Since we dined in, we opted for the buffet, and each got a little scoop of just about everything.  To my surprise, Tim's favorite item was the Cabbage Masala.  It was a little spicy and aromatic and so different from the creamy curried tomato sauces that drenched most of the other options.  I loved it so much I would have been willing to loosen the top button of my jeans to eat a little more.  When else have I ever considered stuffing myself on cabbage?

I picked up some Madras Curry Powder last weekend at Colonel De and opted to use that instead of my usual garam masala.  The main difference in the two spice blends is that the Madras Curry Powder doesn't have cloves in it while the garam masala does.  Oh, and Madras Curry can be spicy--which we like very much.  Overall, it lightened up the aromatics of this dish, but the few whole cloves I threw into the hot oil were just enough for a hint of that flavor.

And so Madras Cabbage with Peas was reinvented for this home cook.  A skeptical Tim, who prefers a big slice of meat with the majority of his meals, was completely satisfied with my make-at-home version.  The beauty of this recipe is that you could use just about any vegetables you wanted.  If you decide to make this with potatoes, you will need to either pre-boil the potatoes or add some water to the pan and allow it to reduce.  I've done that before and you end up with a lovely sauce.  I also suggest chickpeas, cauliflower, or carrots to compliment the curry powder.

And in case you can't find Madras Curry Powder, you could always substitute Garam Masala (just don't add the whole cloves).  I've been able to find the latter at my local Indian grocery store.  Or, if you're inclined to make your own spice blends, the label of my Madras Curry Powder says that it contains (in the order of the label): coriander, cumin, peppercorns, black mustard seeds, chili, fenugreek, turmeric.  I am unsure of the amounts of each.

Madras Cabbage with Peas
serves 4 as main course, 6 as a side dish

Ingredients
2 tbsp canola oil

1/2 tsp yellow mustard seeds
1/4 tsp whole cloves
2-3 small yellow onions, peeled and sliced about 1/8 inch thick

1 to 1.5 lbs green cabbage, cored and sliced into long thin strips about 1/4 inch thick
2 tsp Madras Curry Powder
1 tsp turmeric
1/2 tsp red pepper flakes
salt & pepper

In a large saute pan, heat oil over medium heat.  Add mustard seeds and cloves until fragrant and slightly brown, about 3 minutes.  Add onion and cook until almost translucent, about 4 minutes.  Add cabbage to the pan and stir occasionally for 6-7 minutes, until cabbage has begun to wilt and even slightly brown.  Sprinkle curry powder, turmeric, and red pepper flakes over cabbage and stir.  Cook for an additional 5 minutes, until cabbage is just barely still firm yet easy to bite.  Adjust seasoning with salt and pepper.

Serve over rice or with flatbread.  (Maybe even gluten free naan?)

Please check out Grumpy Granny's Host Post for a round up of the entries and the announcement of the winner in a few days on her blog!

You Get a Bonus Day

I wish there had been a better time than the night before Valentine's day for me to get around to posting this recipe.  I'm afraid it will get lost in a sea of pink and red recipes and you will never get around to trying this for yourself.

But I urge you to take a stand:  pink food is appropriate 364 other days a year.  And since this year is a leap year, you get a bonus day.  Take that bonus day to treat yourself to Roasted Beet Risotto.

The process of making the risotto was simple enough, especially since I made the beet puree a few days in advance, though it did require standing next to the stove for a half an hour; a sacrifice that I'm willing to make when the payoff is this big.  And when I served it along side some of our favorite roasted chicken and a green salad, Tim thought maybe he had forgotten a special occassion.

Roasted Beet Risotto
recipe adapted slightly from Gourmet, November 2004
serves 6 to 8

Ingredients
3/4 cup to 1 cup roasted beet puree
4 cups chicken broth
2 cups water
1 small onion, diced
2 tbsp olive oil
2 cups Arborio or Jasmine rice
1/2 cup dry white wine
1 tbsp fresh thyme, chopped
salt & pepper

In a medium pot, bring broth and water to a simmer.  Cover and keep on low heat.

Heat olive oil in a large sauce pan or dutch oven over medium heat.  Add onion and cook until softened, stirring occasionally, until soft, about 3 minutes.  Add rice and cook, stirring constantly for 1 minute.

Add the wine and simmer, stirring constantly, until wine is absorbed.  Stir in 1 ladle (about 1/2 to 3/4 cup broth/water mixture) liquid and stir until liquid is absorbed.  Continue simmering, stirring, and adding liquid, 1 ladle at a time, allowing liquid to be absorbed before adding more, about 20 minutes, until rice is creamy and  just tender.  When there is about 2 ladles of liquid left, stir in fresh thyme.  Add another ladle of liquid and beet puree.

Salt and pepper to taste (about 1 tbsp kosher salt and 1/2 tbsp freshly ground black pepper).  Thin if necessary with remaining liquid.  Risotto should spread in the bowl or plate.  Serve hot.

The Extent of My Experience

In elementary school, we had to participate in the science fair as an assignment for class.   Science has never really been my strong suit; I was always better equipped to proofread a friend's book report than be someone's lab partner.  I'm okay with it, mostly because I am an excellent proofreader, but I remember envying classmates science fair entries.

My best friend project was paper that had flecks of real flower petals in them.  She did a demonstration for the class on how she made it.  It was amazing.  The purpose of her project was to show that our paper waste could be made into something new and special by recycling it.  My project felt silly in comparison.  I dyed muslin using different ingredients found in nature:  tea leaves for yellow, coffee grounds for brown, red cabbage for purple, and beets for red.  I had to boil my ingredients to extract the color so I couldn't do a live demonstration of the process.  I missed my opportunity to relate it to current events, social issues, environmental concerns, or anything that would make the understanding of dyes important for my classmates to know about.  I think my grade for that project was a B and I didn't win any awards in the fair. 

Between the science fair project and finding them pickled on the salad bar at a local restaurant, that was the extent of my experience with beets until adulthood.  Then they seemed to be everywhere--either finally it became chic to eat beets or I had only just starting noticing them.  I had a beautifully composed beet salad at the Brown Dog Cafe with my friend Sharon, and I was reminded that I do like their flavor.  They remind me of a savory carrot, with a deeper, earthier flavor that fills the mouth with each bite. 

I wanted to make a few different dishes using the small bunch I picked up at the market.  Roasting and pureeing the beets seemed the easiest route to do this, and it was incredibly easy.  I trimmed the root and stem ends from the beets and gave them a good scrub.  I then placed them in a baking dish with about a 1/4 cup of water and covered the dish with foil.  I put them in a preheated 425 degree F oven for about an hour.  Then I took the baking dish out of the oven, discarded the foil, and let the beets cool for about 20 minutes.  With gloved hands--because I knew from my science fair days that beets will stain anything they touch--I peeled off their skins, roughly chopped the flesh, and placed them in a food processor.  I pulsed the food processor until the beets were broken down into very small pieces but not quite down as far as, say, a sauce.  I had about a cup and a half of puree from three medium sized beets. I let the mixture cool all the way down to room temperature and then stored in a sealed container in the refrigerator until I was ready to use it. 

If you make this in advance as I did, you can keep the beet puree for up to a week in the refrigerator in a sealed container or freeze it for later use.  I'll be back in a few days to show you what I did with it! 

Gluten Free Vegan Sugar Cookies

Christmas has come and gone. Time moves at a quick clip when you're an adult.  I could wander down a path of pondering the speed of time but I would lose the point of this post.

And that point is that our Christmas was wonderful.  How was yours?  I can only hope you had the same love filling up your wine glasses and stockings.  I spent the days leading up to Christmas baking sugar cookies (we will come back to these), picking out last minute gifts, and preparing a fancy Christmas Eve dinner.  The presents we gave ended up hitting all of the right notes; there were a smattering of thoughtfully handmade pieces from Etsy, a few items I had remembered my family members mentioning in passing, and framed photos of Melissa for our parents and my grandparents.

Oh, and the gifts given to us?  Wow.  Just wow.  You who gave gifts to us--you really love us.  Cooking ware, entertaining pieces, new clothes, camera accessories, gift cards, red lipstick (for me) and a brand new turn table (for Tim).  As I type this, I'm listening to Tom Waits' album The Heart of Saturday Night.  It's one of my favorites and it gives me a feeling that listening to an MP3 just can't deliver. 

Our tree may only last a few more days in the living room as I've started to tackle some of our holiday clutter.  Putting things back in their rightful place seems the only way to master untidy accumulations and so the tree may go back into its box sooner than later.  These Christmas cookies may be the last holiday item to go if I can make them last that long--and that is proving difficult.

I assumed I would be able to make some baked goods to meet my allergists' restrictions, but I didn't think it would be this simple.  I happened upon a sugar cookie recipe that had already been adapted gluten free, and I only needed to swap a few additional ingredients to make it dairy free and egg free.  I wasn't convinced it would work, but I loved making Christmas cookies last year and didn't want to go without. 

Obviously, it worked.  Texturally, these cookies were a little chewy with a nice light crumb.  I made two batches with different gluten free flour mixes, and I much preferred the King Arthur Gluten Free flour blend though I don't think someone would notice the difference without being able to compare them side by side.  Also, if kept in the refrigerator in a sealed container, these cookies can last up to a week, maybe two.  I highly recommend making them in advance as they were even better on the second day.  

Gluten Free, Vegan Sugar Cookies with Vegan Buttercream Frosting 
cookie recipe adapted from Inner Circle Chic
frosting recipe adapted from Vegan Cupcakes Take Over the World
makes about 36 cookies

If you are not vegan or do not have egg and dairy food intolerances/allergies, you can use the same amounts of butter and egg as a substitute.  You could also use Earth Balance's traditional soy-based spread instead of the soy-free spread.  You can make similar substitutions in the frosting recipe.  I cannot guarantee that the cookies will turn out exactly as well as mine did if you use a different gluten free flour blend as all flour blends are different. 

Ingredients for the Cookies
3/4 cup Earth Balance soy-free spread
1 cup sugar
2 Ener-G eggs
1 tsp vanilla extract
2 1/2 cups King Arthur Flour Gluten Free All Purpose Flour
1 tsp baking powder
2 tsp xanthum gum
1 tsp fine salt

In the bowl of a upright mixer, combine Earth Balance, sugar, egg-replacer, and extract.  Mix on medium speed until all ingredients are combined and the mixture is slightly fluffy.  There may be small lumps of Earth Balance.  If they are smaller than a pea, it's okay.

In a separate bowl, sift together flour, baking powder, gum, and salt.  Add dry mixture to wet mixtuer and mix on low speed until well incorporated.  Cover with plastic wrap and chill for at least 1 hour.  If well covered, can be made a day in advance.

Heat oven to 400 degrees F.  Remove dough from refrigerator.  Take a handful of the dough about the size of a baseball and making into a ball.  Set the ball of dough on well-floured (with gluten free flour) surface.  Return unused dough to the refrigerator.  Roll out the dough so that it is between 1/4 inch and 1/8 inch thick.  If dough is crumbly when you are rolling it out, just let it rest for a few minutes and then try again. 

Cut dough into desired shapes using cookie cutters or biscuit cutters. (The amount of cookies this recipe makes will depend largely on the size of your cutters.)  Place cut-out shapes onto a cookie sheet lined with parchment paper.  Bake for 6-8 minutes until cookies are done.  For a crisper cookie, bake an additional minute past when the cookies are cooked through.  After removing cookies from the oven, allow to sit for at least five minutes on the cookie sheet before removing them to cool on a wire rack.

Repeat process until all dough is used.   Cool cookies completely before icing.  (Cookies can be frozen at this point although I personally did not test freezing and defrosting them.)

Ingredients for the Vegan Buttercream
1/2 cup Spectrum Organic Vegetable Shortening (soy-free)
1/2 cup Earth Balance soy-free spread
3 1/2 cups confectioners sugar, sifted
1 1/2 tsp vanilla extract
1/4 - 1/2 cup plain almond milk

Beat the shortening and Earth Balance together until fluffy.  Add the confectioners sugar and beat for 3 more minutes.  Add the vanilla and 1/4 cup almond milk and beat for another 5-7 minutes.  If icing seems too thick, add more almond milk.  Beware of the icing being too runny for piping onto cookies!  If you add too much liquid, you can always add a little more powdered sugar to balance it out.

The frosting will be very light and fluffy.  Chill the frosting for 1 hour before using.  In a medium bowl, add some icing and desired food coloring and mix.  Frosting will begin to slightly soften as you mix the color. Put frosting into a pastry bag or a zip-lock back with a snipped corner and decorating tip.  Pipe onto cookies and decorate as you desire.  Keep unused frosting in the refrigerator until you are ready to use it.  Icing may seem soft but will firm up when refrigerated.  Keep iced cookies in a cool place. 

This frosting can also be used on cakes and cupcakes.

On Being Well (and Eating Well)

It's no secret I'm turning 30 next year, and I think I've also made it clear that while I'm doing my best to embrace my age, I can't help feeling introspective.  What tangible--and intangible--things do I have to show for these past 30 years?  So many good things.  So, so, so many good things.  Family.  Love.  A stable household.  A job I enjoy.  Hobbies (like this blog) that I happily pursue.  And many more good things than I could list out on one page.

Lately, though, I've also been thinking about the future.  Am I in a good position to get where I want to be?  How do I get there?  Tim and I even have a date a few days after Christmas to sit down and talk through our joint goals.  (Kind of romantic, isn't it?)  I know I'm not the only one that looks at their life and sees room for improvement.  People decide to be the change that they desire and then execute that change.  Maybe they decide to lose weight--and do it.  Perhaps they decide to find the reason for their health problems--and they find it.  It could even be that they are unhappy in a job--and they seek out a job that fulfills them.

When I see those examples, I recognize that they are all getting well--physically well, emotionally well, financially well, maybe even spiritually well.  I'm on a journey to wellness, too.  So when my allergy doctor, who I am seeing about my food intolerances, told me this week that in addition to the seven foods that he has already directed me to avoid he would also like me to avoid a few others--including chocolate--I said, "sure."

Just like that.  I walked out to my car after the appointment, called Tim, cried a little about how many foods I simply can't eat right now; he soothed me by reminding me that this is all to help me feel well, and I resolved to carry out my doctor's orders.

Before you think that I'm dragging you into a pity party, I'd like to say that I am still finding food to indulge in; it just takes a little more work.  Except in the case of this Gluten Free, Vegan Apple Cake.  This didn't take much work at all.

I'm generally not one to suggest box mixes, mostly because I take pleasure in cooking from scratch.  But after awful experiences making gluten free, vegan cornbread and gluten free, vegan pie, I needed a baking win.  This box mix, my friends, is a serious win.

To find out exactly how to make this cake, you have to buy the mix!  Part of 123 Gluten Free's very smart marketing is to put the recipe for the eggless version of this cake inside the box!   Would you even believe me if I told you that there is a whole can of chickpeas in this cake?  (There is.)  Do not be dismayed--there is no lingering flavor of chickpeas in the finished product.

It's a sugary, chewy cake that manages to be light at the same time.  I gave it my own spin by swapping out the suggested golden raisins for a 1/2 cup of each diced apple and pecan pieces.  Also the box recommends either a dusting of powdered sugar or an icing so I whipped up some vegan buttercream.  I must say that this cake was excellent the night I baked it, but it was particularly great the next few days.  I am already planning on making this for Christmas Day with my family, but you don't have to wait until then--you can go out and buy the box mix tonight.

A quick note:  Part of the process that I'm working through with my allergist is to get to a point where I feel good every day.  When we get there, I expect that he will allow me to reintroduce certain foods into my diet, one at a time, to see if they cause me to feel sick.  Then we will know which specific foods are the problem.  It's entirely possible that in six months from now, I may be enjoying chocolate--or any of the other foods on my do-not-eat list-- again.  But for now, I'm just following the good doctor's orders.