COUNTRY CAPTAIN WITH CAULIFLOWER AND PEAS
Provided by Molly Stevens
Categories Soup/Stew Chicken Tomato Sauté Low Cal High Fiber Dinner Spice Cauliflower Legume Pea Healthy Clove Cardamom Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- For spice mixture:
- Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
- For chicken:
- Heat 3 tablespoons oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.
- Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.
- Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 1/4 cupfuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.
- Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls. Sprinkle each serving with green onion tops and toasted coconut shavings and serve.
- Strips of unsweetened coconut (also called coconut chips); available at some supermarkets and at many natural foods stores and from melissas.com.
CAULIFLOWER WITH PEAS
I am trying to eat less meat both for health and expense, but still keep my meal satisfying. I found this recipe in "Organic Gardening" magazine. They suggest the recipe is a good start and you can add cubed potatoes, diced chicken, or extra-firm tofu. Also they say try replacing the cauliflower with Brussels sprouts.
Provided by threeovens
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds.
- Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.
- Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.
- Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.
- Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.
- Transfer to a serving bowl and garnish with fresh cilantro.
Nutrition Facts : Calories 154, Fat 8.1, SaturatedFat 1.1, Sodium 85.8, Carbohydrate 18.4, Fiber 6.1, Sugar 5, Protein 5.8
CAULIFLOWER AND PEAS AU GRATIN
This recipe evolved from Recipe#93699 By Chef#131674 and a little bit of leftover peas.To get the exact taste that I achieved, please use the mentioned recipe. If you decide to try this, I hope you enjoy it. Submitted to " ZAAR " on January 25th.,2010.
Provided by Chef shapeweaver
Categories < 60 Mins
Time 35m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix together all casserole ingredients, and pour into a 1 quart baking dish that has been sprayed with cooking spray.
- Mix together topping ingredients, and sprinkle evenly over casserole.
- Bake for 25 minutes or until topping is slightly browned.
Nutrition Facts : Calories 443.4, Fat 33, SaturatedFat 11.9, Cholesterol 48.7, Sodium 1582.9, Carbohydrate 23.3, Fiber 2.5, Sugar 2.6, Protein 13.7
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COUNTRY CAPTAIN WITH CAULIFLOWER AND PEAS RECIPE | BON …
From bonappetit.com
3.7/5 (3)Published 2010-01-29Servings 6
- Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
- Heat 3 tablespoons oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.
- Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.
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