MOOSEWOOD RECIPES RECIPES

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CALLALOO RECIPE | FOOD NETWORK



Callaloo Recipe | Food Network image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

11/2 cups finely chopped onions
3 garlic cloves, minced or pressed
2 teaspoons canola or other vegetable oil
2 teaspoons grated fresh ginger root
1 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups water or vegetable stock
2 cups diced sweet potatoes (about 1 large potato)
2 cups chopped callaloo or kale or 3 cups chopped spinach, rinsed and stems removed
1 cup fresh or frozen sliced okra
1 cup diced tomatoes (about 1 large tomato)
2 tablespoons fresh lime juice
1/2 teaspoon salt
1 cup reducedfat coconut milk (optional

Steps:

  • In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
  • Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.

KAO PAD (THAI-STYLE FRIED RICE) RECIPE - FOOD.COM



Kao Pad (Thai-Style Fried Rice) Recipe - Food.com image

Make and share this Kao Pad (Thai-Style Fried Rice) recipe from Food.com.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4-5 serving(s)

Number Of Ingredients 12

2 1/2 cups bell peppers, cut into short strips or 2 1/2 cups bean sprouts, blanched for 5 seconds, cooled and drained
1/4 cup vegetable oil
1/2 tablespoon fresh gingerroot, minced
2 tablespoons garlic cloves, minced
6 cups cooked rice (short grain)
2 eggs, lightly beaten
1 cup fresh tomato, chopped
2 tablespoons thai sriraja chili sauce (or other hot chili paste)
2 tablespoons light soy sauce
1/2 lime, juice of
1/2 lime, cut into thin wedges
scallion, cut on diagonal

Steps:

  • Choose and prepare vegetables. Select a combination with a variety of colors.
  • In a wok, heat the oil and stir fry the ginger and garlic until golden.
  • Remove them with a slotted spoon and save for later.
  • In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
  • Remove the vegetables from the wok and set aside.
  • Add the rice to the wok and heat thoroughly.
  • With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
  • Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
  • Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
  • Finally, mix in the chili sauce, soy sauce and lime juice.
  • For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

Nutrition Facts : Calories 584.8, FatContent 16.9, SaturatedFatContent 2.8, CholesterolContent 93, SodiumContent 711, CarbohydrateContent 94.4, FiberContent 4.5, SugarContent 6.4, ProteinContent 12.4

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