2005: What an easy, healthful and unexpectedly delicious vegetarian supper! (Or of course, if preferred, vegetable side dish.) The recipe is inspired by Indian- and vegetarian-cuisine food blogger Mahanandi, whose simple vegetable dishes capture my culinary imagination.
And, hey! in one dish, I've made a good start on two of my 2006 food resolutions. Not bad, eh? The hardest of those resolutions -- the one that always created a bad case of FUD (fear, uncertainty and doubt) -- is hot peppers. But my fridge is now home to a pound of tiny Thai peppers, a couple hundred of them. I used two of those tiny little green guys tonight -- it's a start, yes! -- especially because I loved the underlying subtle heat, even if next time I'd probably use one pepper, not two.
2008: Once again, this easy spinach recipe was a big hit. I didn't have any chilis on hand so used Thai green curry paste. Next time, I'd definitely use chilis. The dish looks prettier if there's time to slice off the spinach stems.
See Mahanandi's recipe
Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 2 (with rice or beans or lentils or bread) as a main dish, 4 as a side dish
1 teaspoon peanut oil
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
2 teaspoons minced garlic (from a jar, or 2 cloves, minced)
1 onion, chopped
1 Thai chili, chopped fine (Mahanandi uses 2 green chilis)
9 ounces fresh spinach
1 teaspoon coconut powder (this seems to be unsweetened coconut, somewhat finely ground)
Turmeric to taste
Salt to taste
Heat the oil in a large, deep skillet over MEDIUM HIGH. Add the mustard seed, cumin seed and cook til the mustard begins to pop. Add the garlic and cook a minute. Add the onion and chili, stir to coat well with the oil and to incorporate the seeds, cook til onion is soft. [2008: I added a couple of splashes of water to what was an essentially 'dry' skillet.] Add the spinach, in batches if necessary for room as it wilts. Cover, reduce heat to MEDIUM and let cook for about 5 minutes. Stir in the coconut powder, turmeric and salt. Uncover and cook another 5 minutes. Serve and enjoy!
Serving Two: 94 Cal (27% from Fat, 19% from Protein, 54% from Carb); 5 g Protein; 3 g Tot Fat; 1 g Sat Fat; 14 g Carb; 4 g Fiber; NETCARB 10; 159 mg Calcium; 4 mg Iron; 105 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
Serving Four: 47 Cal (27% from Fat, 19% from Protein, 54% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 7 g Carb; 2 g Fiber; NETCARB5; 79 mg Calcium; 2 mg Iron; 52 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point