Cinnamon Spiced Fried Tomatoes Food

CINNAMON-SPICED RICE

Cinnamon-Spiced Rice image

Categories Garlic Onion Rice Side Vegetarian Quick & Easy Cinnamon Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
3 garlic cloves, chopped
3/4 teaspoon cumin seeds
1 (2 1/2- to 3-inch) cinnamon stick
2 tablespoons olive oil
1 1/2 cups long-grain white rice
2 1/4 cups reduced-sodium chicken broth
3/4 teaspoon sugar
3/4 teaspoon black pepper
1 teaspoon salt

Steps:

Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes.
Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.

DAL AND RICE WITH SPICY FRIED CABBAGE

Dal and Rice With Spicy Fried Cabbage image

I've been reading books by Chitra Banerjee Divakaruni and giving myself Indian food cravings, so I went to the cupboard and came up with this easy, yummy dish. Warning: this is fairly spicy (but not burn-your-tongue-out spicy). If you like it less spicy, reduce the amounts of seasoning and garlic dramatically. Substitute vegetable broth for chicken broth to make it vegan.

Provided by ketchupqueen

Categories Rice

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

6 -8 tablespoons oil, divided (I use grapeseed oil)
10 cloves garlic, minced
1 onion, chopped
4 tablespoons garam masala
1/2 tablespoon curry powder
1 tablespoon turmeric
2 teaspoons ginger powder
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 carrot, peeled and diced
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
3/4 lb masoor dal, cleaned and washed (red split lentils)
1 cup white rice
1/2 cup water
salt & fresh ground pepper
1 head green cabbage, rinsed,core removed,and chopped
2 teaspoons cumin powder
3 tablespoons dark chili powder
1/4 teaspoon sugar

Steps:

In a saucepan over medium-high heat, saute garlic and onion in just enough oil to cover bottom of the pan scantily.
When onion begins to turn clear, add garam masala, curry, turmeric, cinnamon, and cloves; saute a minute or two more, until well mixed.
Add carrot, tomatoes, chicken broth, dal (lentils), rice, and water, and stir well.
Reduce heat to low; cover and cook 20-30 minutes, until dal and rice are soft and liquid is absorbed.
Add salt and pepper to taste.
Just before serving, heat enough oil to cover bottom of pan in a wok or large frying pan until very hot.
When oil is very hot, fry cumin and chili powder for a few seconds, then add cabbage and sugar, and stir-fry for 1-2 minutes, until wilted.
Serve dal and rice mounded on a plate with fried cabbage on top.

Nutrition Facts : Calories 533.9, Fat 16.7, SaturatedFat 2.4, Sodium 339.4, Carbohydrate 78.9, Fiber 14.3, Sugar 8.7, Protein 21.8

SPICED MARINATED TOMATOES

Spiced Marinated Tomatoes image

We loved this flavorful summer recipe from the latest issue of Cooking Light. It can be prepared up to two days in advance--the tomatoes will take on more flavor the longer they marinate. I used grape tomatoes, rather than cherry, and substituted white wine vinegar for the white balsamic. If you prefer a milder heat, you will want to seed the pepper.

Provided by GaylaJ

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups halved cherry tomatoes
1/3 cup thinly sliced green onion (about 4)
4 garlic cloves, minced
1 jalapeno pepper, thinly sliced
1/3 cup white balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon extra virgin olive oil
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

In a large bowl, combine first 4 ingredients.
Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
Chill 1 hour.

Nutrition Facts : Calories 40.6, Fat 1.9, SaturatedFat 0.3, Sodium 151.3, Carbohydrate 5.8, Fiber 1.2, Sugar 3.8, Protein 0.9

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