Yummmm

Indian Style Fried Okra

I got this recipe while at a small cooking class at a local farm in Tennessee with my mom. It is very good. You will even like it if you don't like Okra. 

3 cups okra, washed, trimmed, and cut into 1/2 inch pieces

2 Tbsp olive oil

1/2 cup diced yellow onion

2 cloves garlic, minced

1 Tbsp fresh ginger, minced

1/8 tsp cayenne pepper

1/2 tsp cumin

1/2 tsp turmeric

1/4 tsp brown mustard seeds

salt to taste

1/2 cup unsweetened dried coconut, also called desiccated coconut or macaroon coconut 

Heat the oil in an iron skillet or other heavy bottomed skillet over medium high. Add the onion and garlic and sauté 2- 3 minutes, until soft. Add the okra and fry until it starts to brown. At this point, add the coconut and the spices. You'll need to pay close attention here and scrape the bottom of the skillet often, as the coconut is a bit sticky. When the coconut is browned and you smell the fragrant spices you are done.

CREAMY AVOCADO PASTA RECIPE

makes 4 servings

recipe from flourishingfoodie.com

recipe adapted from Oh She Glows

note: add some grilled prawns or chicken for protein.

prep time: 10 minutes

cook time:1 hour 10 minutes

INGREDIENTS

10 - 12 small Campari tomatoes, quartered

3 - 4 tbsp olive oil

4 servings of fettuccine noodles

2 ripe avocados, seed and skin removed

2 garlic cloves, peeled

1/2 tsp salt

2 tbsp lemon juice

1/4 cup pine nuts

grated fresh Parmesan cheese

salt and cracked black pepper to taste

Preheat oven to 300 ºF.

Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.

Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.

While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.

Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.

Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.

Pozole Verde: 6-quart slow cooker serves 4 to 6 (The Mexican Slow Cooker book: Schneider)
2 chicken breast
1 head garlic, washed and halved horizontally
1 white onion, peeled and halved, with root end intact
1 Tbs kosher salt
1 Tbs whole cumin seeds
1 can white hominy and liquid (28 ounce)
4 cups of chicken stock
5 cups water
4 sprigs fresh epazote, or 6 sprigs fresh cilantro

Salsa verde:
1/2 cup raw pepitas (pumpkin seeds)
6 to 8 tomatillos (1/2 pound), husked and washed
1 cup diced white onion
1 clove garlic, peeled
2 serrano chiles, stemmed
1 bunch fresh cilantro, leaves and small stems, coarsely chopped (about 1 cup packed)
2 tsp fres lard or vegetable oil

To Serve: Diced white onion, minced serrano chile, lime wedges, crumbled chicharron, diced avocado

In a 6-quart slow cooker, combine the chicken, garlic, onion, salt, cumin seeds, hominy, broth, and water. Cover and cook on low for 4 hours, until the chicken is tender and cooked through but not falling apart. Remove the chicken and let cool. Discard the chicken bones and skin and break the meat into large pieces. Refrigerate the meat until needed. Add the epazote and continue cooking the soup on low(without the chicken) for 2 hours more. 
While the soup is cooking, make the salsa. Heat a 10-inch saute pan over medium heat. Toast the pepitas in the dry pan, stirring often, until cruchy and olive-green. Let cool completely. 
Place the tomatillos in a small pot and cover with cold water. Bring to a simmer over medium high heat and simmer for 5 minutes, or just until tender. Drain and place in a blender along with the cooled pepitas, onion, garlic, serranos, and cilantro. Add 1/2 cup broth from the slow cooker and puree, scraping down the sides several times, until very smooth, about 2 min. (for smoother texture, you can press the mixture through a fine-mesh sieve, if you like)
Heat the saute pan over medium heat. Add the lard, then pour in the contents of the blender. Cook, stirring often, until the sauce is thickened and pale green, 5 to 7 min. If the suace splaters, reduce the heat. 
To finish the soup, discard the onion, garlic, and epazote. Stir the salsa into the hot soup. Add the chicken to the soup and cook on low for 30 minutes. Taste and adjust the seasoning. Serve in large bowls, with the garnishes alongside.