Punjabi Gobi with Onion and Garlic Naan
Gobi is a dry curry of cauliflower, tomatoes, ginger, onions and toasted spices. Naan is an oven-baked flatbread commonly served in South Asia..
Punjabi Gobi with Onion and Garlic Naan
For the naan (adapted from Anjum Anand)
3 oz organic all-purpose flour
1 oz organic whole wheat flour
1 tsp non-refined sugar
1/4 tsp salt
1/4 tsp aluminum-free baking powder
2 oz organic plain yoghurt
2 oz filtered water
3 cloves garlic
2 green onions
Sift the dry ingredients together in a glass bowl. Combine with yoghurt and water and let stand in a cool place for 2 hours to break down some of the phytic acid.
Roll dough into a ball, set in an oiled bowl, cover and let stand in a warm place until doubled, about 1-2 hours.
Knead the dough by hand for 10 minutes, adding very small quantities of flour or water as may be needed to achieve a soft, flexible dough.
Roll the dough out into 1/4 inch thick ovals and cook on a pizza stone in a 450 degree oven until brown, about 2-3 minutes per side.
For the Gobi
Core, trim and wash cauliflower (1/2 head per 2 servings) and split into individual florets. Steam until partially cooked, then plunge into ice water to stop the cooking process.
Chop 1 plum tomato, 1 small yellow tomato, 1/2 yellow onion, 1 tablespoon ginger, 1 or 2 green chilies and a handful of fresh cilantro.
Gather 1 tablespoon each turmeric and chopped curry leaves, 1 teaspoon each of cumin seed, methi and paprika, and 1/2 teaspoon each of black pepper, nigella, ajwain and sea salt. These spices are commonly available in Indian food markets or by mail order. Don’t worry about it if you don’t have this exact combination.
Toast the whole spices in a dry skillet until fragrant, about 3 minutes.
Add the tomatoes, onions and peppers and cook until just softened, about 2 minutes.
Add the remaining ingredients (except cilantro) and cook over medium-low heat, stirring often until cauliflower is tender, about 15 minutes.
Add cilantro and 1 tablespoon ghee. Toss to combine and serve with hot naan.
Like this:
Meatless Monday: Summer Squash Quiche
Edible Aria has been reviewed by Meatless Monday
Yellow and green zucchini, bell peppers and scallions in an egg and cream custard with mace and a pinch of red pepper flakes in a whole wheat shell..
Summer Squash Quiche with Black Grapes and Beemster Garlic Cheese
For the pie dough (adapted from Michael Ruhlman)
6 oz whole wheat flour
4 oz (1 stick) pastured butter
1 oz filtered ice water
1/4 tsp sea salt
Combine the flour and butter in a mixing bowl and rub the butter into small beads. Add the ice water and salt and mix gently until just combined. Refrigerate 15 minutes until ready to roll out. Roll the dough out to about 1/8 inch thickness and place inside of a buttered glass or ceramic pie tin. Use a fork to poke a few holes in the bottom of the crust to allow the steam to escape, then bake blind at 325 degrees for 10 minutes. Set aside to cool.
For the filling
Lightly sauté sliced green and golden zucchini, scallions and bell peppers in a little olive oil until just softened. Seat aside to drain.
Mix together 4 pastured eggs, 1 cup fresh milk, 1 cup fresh cream, 1/2 teaspoon mace, 1/4 teaspoon red pepper flakes and season with sea salt and cracked pepper.
To assemble
Spread the drained vegetables evenly on the bottom of the crust. Fill the shell with the custard mixture and bake at 325 degrees for about 75 minutes or until set in the middle. Don’t overcook.
Allow to cool, then refrigerate overnight. Serve cold with a wedge of cheese and some fruit or reheat slices in a 375 degree oven for 10 minutes.
Sunday Chicken
You might also like this recipe for Zuni Roast Chicken with Bread Salad
Roast chicken and vegetables is a densely nutritional, healing meal. Here’s a really tasty all-in-one-pan recipe using olive oil, lemon and fresh herbs..
Herb Roasted Chicken with Root Vegetables
Partially peel and par-boil a few potatoes in salted water. Drain, bash and set aside.
Wash a fresh, pastured chicken inside and out with plenty of kosher salt and cold, filtered water. Pat dry.
Stuff the cavity of the bird with fresh rosemary, sage and thyme and set in a large heavy skillet.
Surround the bird with potatoes and coarsely chopped garlic, leeks, purple carrots, beets or whatever root vegetables you have on hand.
Cut a lemon in half and squeeze the juice over the contents of the pan. Add fresh herbs and drizzle everything with olive oil and season with sea salt and cracked pepper.
Roast at 400 degrees until juices run clear, about 1 hour. Allow to rest 10 minutes before carving and serving with pan juices.
Save the bones for soup stock.
Belgian Chocolate Bread with Crème fraîche
A not-too-sweet quick bread of whole wheat pastry flour, Belgian chocolate, plain kefir, pastured eggs and butter..
Belgian Chocolate Bread with Crème fraîche and Blueberries
For the bread (measure flour by weight, liquid by volume)
6 oz organic pastry flour
2 oz organic whole wheat flour
1 tsp sea salt
2 tbl baking powder
2 oz non-refined sugar
4 oz natural cacao powder
4 oz Belgian chocolate chips
4 oz filtered water
4 oz plain kefir or yoghurt
2 lg eggs
4 oz melted butter
Chart from The Prepared Pantry
Mix the dry ingredients (except chocolate chips) together in a bowl.
In a separate bowl, whisk together the eggs, water, kefir and butter.
Gradually whisk the dry ingredients into the wet ingredients until just combined. Don’t over-mix. Fold in the chocolate chips.
Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.
Allow loaf to cool on a rack for 15 minutes.
For the Crème fraîche
Crème fraîche is similar to sour cream, but thicker and slightly more sweet than sour.
Mix together 3 parts fresh heavy cream and 1 part buttermilk or plain yoghurt. Cover and allow to stand on the counter overnight before refrigerating.
Cocoa Lanka
Raw milk, cacao beans, star anise, Ceylon cinnamon, raw almonds, hemp seed and vanilla bean. Hot cocoa for grownups..
click to enlarge
Simmer raw milk, split vanilla bean and fresh stevia leaves over medium-low heat. Do not allow to boil.
Meanwhile, toast raw cacao beans, anise, cinnamon, almonds and shelled hemp seed in a dry skillet over medium-low heat until fragrant, about 5-10 minutes.
Crush toasted spices in a mortar, add to the milk and simmer another 15 minutes.
Strain into a coffee mug, swirl in a little fresh cream and garnish with cinnamon and stevia leaves.
Sleep tight, friends..
Lanka is the name given in Hindu mythology to the island fortress capital of the king Ravana in the epics Ramayana and Mahabharata, and is the ancient name for present day Sri Lanka. The fortress itself was situated on a plateau between three mountain peaks known as the Trikuta Mountains Trincomalee.
Rama preparing for war against Ravana
This post is part of Food Renegade’s Fight Back Fridays
(not your average) Liver and Onions
Sometimes described as metallic or overly strong tasting, mushy or tough or simply uninteresting, beef liver has gotten a bad rap over the years. It doesn’t have to be that way..
Liver and Onions with Bacon and Sage
click to enlarge
Pastured beef liver fried with bacon, just-dug onions, brown mushrooms and fresh sage leaves brings this inexpensive, nutritional powerhouse back to the dinner table. Even the kids will dig it.
Select only the freshest, pastured beef liver, never the frozen feed-lot stuff from the supermarket. Cut into 1/2 strips and lightly dredge in sprouted flour seasoned with sea salt and cracked pepper. Set aside.
Fry uncured, pastured bacon until crisp and all the fat has rendered out.
Add sliced onions and continue to cook until well browned.
Pour off all but 1 tablespoon grease and reserve for another use.
Add 2 tablespoons pastured butter to the hot pan and swirl to combine with the remaining bacon fat.
Add sliced brown mushrooms (I like the dark, earthy-flavored varieties) and sauté until they begin to crisp on the edges.
Make sure that the skillet is still good and hot, then add strips of floured liver and coarsely chopped fresh sage and flat-leaf parsley. Cook until well browned, turn and brown on the other side.
Arrange on a plate, drizzle with pan juices and enjoy.
Pan-fried beef liver is a good source of Iron and Zinc, and a very good source of Protein (approx. 22g per 4oz), Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper and Selenium.
This post is part of the Pennywise Platter at The Nourishing Gourmet
