Mixedbabygreenswithcurryvinaigrette Recipes

Steps:

• Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pan is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot. Top with traditional accompaniments, if desired.;

Steps:

• Stir together curry powder and water in a small bowl to make a paste. Let stand 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour.
• Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids.
• Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined.
• Divide greens among plates (with pork and potatoes, if serving) and drizzle with some dressing.

Steps:

• Bring a pasta pot filled with salted water to a boil. Set up a large ice bath alongside. Blanch the broccoli and cauliflower in the boiling water until they have softened slightly and the broccoli is bright green, 2 minutes. Remove the vegetables to the ice bath. Add the snap peas to the boiling water and blanch until bright green, 1 minutes. Remove to the ice bath.
• Drain the blanched vegetables on a large baking sheet lined with paper towels, patting them dry to remove excess water. Cut the snap peas in half crosswise, put them in a large bowl and set aside.
• Heat the canola oil in a 12-inch sauté pan over medium-high heat. Add the scallions, garlic and ginger and cook until fragrant but not browned, 1 to 2 minutes. Add the coconut milk and 1 tablespoon green curry paste and bring to a simmer, stirring to dissolve the paste. Stir in the broccoli, cauliflower and carrots and simmer for 7 or 8 minutes, to meld the flavors and finish cooking the vegetables.
• Next, stir in the cabbage and lime juice; cook until the cabbage is wilted, 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt. If you prefer more spice, add another tablespoon of curry paste and cook another 3 minutes, stirring. When you are happy with the flavor, remove the pan from the heat and let cool for 10 minutes.
• To serve, gently fold in the avocado and garnish with scallion greens. Serve at room temperature.

Steps:

• Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
• Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
• Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
• Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
• Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Steps:

• Once the water comes to boil,add vegetables, salt, chilli powder, coriander powder and curry leaves.
• After 10 minutes add coconut milk and reduce the heat.
• Cook till you achieve desired consistency.
• Best with steamed rice or Indian rotis.

Steps:

• Drain mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit.
• Dressing:.
• Over medium-low heat in a small saucepan, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar.
• Gently heat until sugar is dissolved.
• Remove from heat.
• Stir in white chocolate until melted. Set aside to cool.
• Do not refrigerate, as white chocolate will set.
• Before serving, slowly whisk in olive oil.