Tag Archives: Yummy

First blush of love with kohlrabi

Yes, you might say that for someone who cooks often, I’ve been living under a rock.  I had never tasted kohlrabi and while I had spotted it at farmers’ markets, I had never adventured to cook with it.  But all that changed with a recent discovery – that it is a versatile vegetable that is low in carbs.

“What does it taste like?”, I asked my favorite farmer.  She said it had the slight spiciness of a radish married with the crispness of a green apple.  I proceeded to buy a bunch and cautiously tasted a slice.  The taste and the texture translated into my aha moment – this might be a good low carb substitute for potatoes in any number of dishes, enabling my husband to indulge in a version of some of his favorite high carb foods.

The stew that I created is a favorite from my childhood days.  Dad and mom made this concoction of ginger, green chilies, potatoes, onions and coconut milk which was the perfect accompaniment to steamed rice or fresh bread.  Out went the potatoes and in came the kohlrabis to make their debut in this simple, yummy comfort food which turned out to be a big hit.

Ingredients:

3 medium-sized farm fresh kohlrabi, skin removed and chopped into cubes

1 large red onion chopped into pieces the same size as the kohlrabi

6 green chilies, 2 finely chopped and four sliced vertically (less if you can’t tolerate heat)

1.5-inch piece ginger finely chopped

1 tsp salt (or more to taste)

1 cup coconut milk

How To:

Place all the ingredients except the coconut milk in a pan, cover the vegetables with water and cook covered till the kohlrabi is firm but done – a fork inserted should slide in easily, but the vegetable should retain its shape (about 15-20 minutes).  At this point, there will be some water in the pan, but it will not be watery.

Add the coconut milk, mix gently and simmer the mixture for a few minutes.

Turn off the stove and wait 10 minutes before serving the stew with steamed rice or bread.

The result is super yum and a gift for those on a low carb diet.

Tip:  You could also puree this and serve it as a soup and it tastes amazing, the combination of chilies and coconut milk playing a tropical dance on your tongue!

If you cook kohlrabi frequently, I’d love to hear your suggestions!

A taste of Thai in 10 minutes

By Lakshmi:

I was famished at lunch.  I had finished an intense workout and my body was craving too many things!  If I gave it permission to indulge, I would end up negating all the benefits of a good workout.  So I gave myself a challenge to have lunch ready in 10 minutes.

As usual, I peeked into the refrigerator to see what I might have available that could be turned into a yummy meal in 10 minutes flat.  Here’s what caught my attention.

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Whole grain bread, peanut butter, Sriracha sauce, basil and spring onions

The ingredients suggested the flavors of Thai cuisine and I decided to create open face, finger sandwiches that would play to all my cravings!

I lovingly spread a nice layer of crunchy peanut butter on the bread.  Next I zig zagged my way over the bread with Sriracha sauce.  On went the finely chopped basil and spring onions.  The ready sandwiches went into the toaster to be toasted for five minutes.  Once they were out, I cut each slice into four slender pieces.  My lunch was ready to eat in 10 minutes flat.  The sandwiches looked beautiful and tasted delicious with one improvement for the next time.  I should remove the crust so it looks perfect:)

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My Thai inspired sandwiches are ready to eat

 

 

 

A Trip Down Memory Lane Creates The Perfect Eggplant Caponata

By Lakshmi:

Did you ever eat a dish at a restaurant that has lingered on your taste buds for years to come? And have you tried to go recipe free to create that dish from memory…adding a little bit of this and a shake of that till you taste that nirvana moment?  That’s exactly what went down in my kitchen this weekend.

Over a decade ago, during one of our many trips to the DC area, we had tasted the perfect Eggplant Caponata – the depth of the eggplant, combining with the sweet tanginess of the tomatoes and that never can go wrong taste of garlic to create the perfect marriage.

And here’s the equation I used to recreate that amazing taste at home.

1 Eggplant + 4 small tomatoes +1 red onion + 2 cloves of garlic + 1 Tbsp of capers + 3 leaves of basil + 2 Tbsps Extra Virgin Olive Oil + Salt + Pepper = One Amazing CAPONATA!

Simply dice the veggies and smash the garlic.  Heat the olive oil, fry the onions, add the garlic, give it a stir and add the rest of the veggies/capers/salt/pepper and cook till the eggplant is cooked and blended with the tomatoes and onions (about 10-15 minutes).  Garnish with basil leaves and serve with fresh bread or pita chips or anything else!  I went overboard and baked a fresh pan of focaccia and served the caponata on open faced sandwiches with fresh mozzarella and a mini caprese salad on the side!

If you’ve tried to create a dish based on taste/smells/memory, we’d love to hear your experience!!