Posts Tagged ‘Ghee’

Grain-free Indian Sweet Potato Pancakes

Posted 25 Jul, 2010 in Breakfast, Recipes, Vegetables [ No Comments ]

I’ve been so busy at work that when I left on Friday, I was actually planning on going in on the weekend to catch up on some extra work. Once Saturday rolled around, I changed my mind as I was reminded that I work to live and not the other way around. I’m really enjoying the weekly posts from Zen Habits which often brings me back to myself from the madness of work where I have a tendency to get lost.

Given that I have been so busy from work, I haven’t had much time to think about food. I found this recipe for Indian Sweet Potato Pancakes from the book, Ms. Dahl’s Voluptuous Delights. I love this book! Super simple recipes and the majority of them are for 2 servings as not everyone has a family of 4 to cook for.

These pancakes are completely grain free and a nice way to dress up a simple sweet potato. I’m sure that the recipe will work with any other mashed root vegetables and other combinations of spices.

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Grain-free Indian Sweet Potato Pancakes

Recipe adapted from Miss Dahl’s Voluptuous Delights

1 1/2 cups mashed sweet potato
1 1/2 tsp curry powder
1/2 tsp cinnamon
1/4 tsp salt
1 egg
1 tbs ghee or more as needed
sour cream to serve

  1. Mix the mashed sweet potatoes, curry powder, cinnamon and salt in a bowl.
  2. Heat a skillet over medium heat with the ghee.
  3. Drop the batter in the hot skillet and spread thinly and evenly.
  4. Lower heat and cook slowly. These are delicate so you can’t rush it.
  5. When one side has been cooked, flip and cook the other side.
  6. Serve with a dollop of sour cream and a sprinkle of cinnamon.

Makes 2 servings.

Buttery Braised Red Cabbage

Posted 11 Jul, 2010 in Recipes, Vegetables [ 5 Comments ]

The weather was perfect this Saturday. It was a really crisp day without a cloud in the sky. I love days like this in Winter. It’s even better if it happens to fall on the weekend so that I can actually spend a bit of time outside. In fact, I made sure that I was constantly doing something outside. I went to the local cafe and sat outside enjoying brunch. I walked to the shops rather than drive. I did my long walk with the dog while listening to my iPod. I actually walked around in a t-shirt all day as I didn’t find it too cold as long as I was moving around and in the sun. I love the Sun.

It really wasn’t until Sunday afternoon when I got around to making something in the kitchen. I’ve been eying this recipe for braised red cabbage for a while as cabbage is cheap and in season. I changed the recipe slightly by adding a bit more balsamic vinegar. This was such a simple dish to make and it was delicious. The key is using lots of butter and good quality stock to bring out the best flavor.

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Buttery Braised Red Cabbage

Recipe adapted from Grain-Free Foodies

3 tbs butter or ghee
1 medium onion, chopped
1/2 a large red cabbage chopped
1 tsp ground coriander
1 tsp salt
1/4 cup of chicken stock
2 tbs balsamic vinegar

  1. Saute onion in butter until soft.
  2. Add the coriander and salt, then add the cabbage.
  3. Saute for 5 minutes or until the cabbage becomes softer.
  4. Add just enough stock to keep the cabbage from sticking to the pan as it continues to cook.
  5. Add in the balsamic vinegar.
  6. Cook, uncovered, on medium-low heat for about 20-30 minutes more, adding a little bit more stock when the cabbage needs more moisture.
  7. It is done when it is very soft and has cooked down.

Makes 4-6 servings.

Ghee Roasted Brussels Sprouts

Posted 30 Jun, 2010 in Recipes, Vegetables [ 1 Comment ]

I don’t know why but I love Brussels sprouts. They are a nutritional powerhouse and I think they taste great. My boyfriend hates them and calls them bug houses. In fact they do look like little beehives.

Anyway, they’re in season right now and the local fruit and vegetable store guy tells me that Brussels sprouts are always on special at his store as people just don’t like them. It must be the stench that they omit when you overcook them.

I for one have been eating Brussels sprouts at least twice a week. Bulk roasting them in ghee is my favorite way to have them. I make a large batch and have leftovers tossed in salads the next day. Sometimes, I even dip the Ghee Roasted Brussels Sprouts in my homemade ketchup. I know, it sounds gross but I love it.

This recipe is part of Real Food Wednesdays.

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Ghee Roasted Brussels Sprouts

4 cups Brussels sprouts, trimmed and cut in half
2 tbs ghee
1 tsp salt
1 tsp coriander seeds (optional but pictured here)

  1. Preheat oven to 175°C.
  2. Heat a cast iron skillet and melt the ghee.
  3. Add the coriander seeds and stir through.
  4. Add in the brussels sprouts and salt until well coated.
  5. Put the cast iron skillet with the brussels sprouts in the oven.
  6. Roast for 20 minutes.

Makes 4 servings.

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