Cooking Healthy recipes from me, "legal gourmet", taped and show to air in February 2016 with Valerie Grange of Buddha B Studio on Healthy You TV show.
You know from reading this blog that I like both the law and cooking, and in February you will get a chance to see the cooking part displayed. In a recent taping, I prepared both a Curry Calabrese and a spicy Eggplant with spagetti. Both, recipes, I chose because they are healthy and quick/easy to prepare. Hopefully, all you busy lawyers and others, can take a stab at trying either or both. I fused some Italian flavor with vegan dishes, enjoy:
Curry Calabrese
Ingredients:
1. Butternut Squash
2. Curry Paste (1/3 cup or little more depending on your taste)
3. Garbanzo Beans (chickpeas) one 15 ounce can
4. Pepper Flakes (kind you use on pizza) about 2 tbs
5. Coconut Milk (unsweetened) 13 ounce can
6. Italian Parsley (or substitute cilantro) 1/3 cup or more
7. Olive Oil (2tbs)
8. Course Salt (Kosher) about 1 tbls or less depending on your taste
9. 3/4 cup water
10. Pasta
Time : 40 minutes total, about 10 to prepare
Prepare:
1. Peel the squash (hardest part of dish), cut in half, scoop out seeds (you may use them for something else, i.e. cook them in oven like many do with pumpkin seeds), cut each end off. Then approx 3/4 inch wedges, and 1/2 inch thick half moons from neck end.
2. At same time, add water for pasta, cook in different pot while squash cooking
3. Heat large pot over medium high heat (less if good conducting pot), add oil, then curry paste and stir for a minute. Add squash, and coat with paste, stir in the garbanzo beans, add salt, then coconut milk, and 3/4 cup water, and simmer. Reduce to medium low or low heat depending on your pot, cover and simmer for 10 minutes, check squash for to see if it has softened (use wooden spoon).
4. Add the Italian Parsley, and pepper flakes, for 20 minutes, until squash is tender, but not too mushy. Add salt to taste.
5. Add spagetti to plate with curry calabrese on top (you may even delete the pasta if you wish)
Spicy Egglplant with broccoli-- this one is even faster
1. One eggplant (dice it, keep skin)
2. One bunch of broccoli (two cups, chopped)
3. Olive Oil (2 tbs)
4. Course Salt (1 tspn)
5. Cayenne Pepper 1/4 tsp or more
6. Two Garlic Cloves (minced)
7. paprika (1/4 tsp)
8. crushed red pepper (1/4 tsp) optional
8. water (3 tbsp)
9. pasta
10 minutes total cooking with five minutes prepare
Sautee (3-5 minutes) the the diced egglplant and broccoli on high heat (depends again on stir fry pan), with olive oil until browned eggplant, then add salt, parika, crushed pepper (optional b/c may be too spicy for some); cayenne and salt, mix well. Stir well after reducing to medium heat, add water and cover, and cook for 5 to 7 minutes more, until broccoli soft to touch with wooden spoon.
Cook the pasta at same time, drain, and place on pasta if desired or even alone. You may add a little more olive oil on the pasta at end too.
You know from reading this blog that I like both the law and cooking, and in February you will get a chance to see the cooking part displayed. In a recent taping, I prepared both a Curry Calabrese and a spicy Eggplant with spagetti. Both, recipes, I chose because they are healthy and quick/easy to prepare. Hopefully, all you busy lawyers and others, can take a stab at trying either or both. I fused some Italian flavor with vegan dishes, enjoy:
Curry Calabrese
Ingredients:
1. Butternut Squash
2. Curry Paste (1/3 cup or little more depending on your taste)
3. Garbanzo Beans (chickpeas) one 15 ounce can
4. Pepper Flakes (kind you use on pizza) about 2 tbs
5. Coconut Milk (unsweetened) 13 ounce can
6. Italian Parsley (or substitute cilantro) 1/3 cup or more
7. Olive Oil (2tbs)
8. Course Salt (Kosher) about 1 tbls or less depending on your taste
9. 3/4 cup water
10. Pasta
Time : 40 minutes total, about 10 to prepare
Prepare:
1. Peel the squash (hardest part of dish), cut in half, scoop out seeds (you may use them for something else, i.e. cook them in oven like many do with pumpkin seeds), cut each end off. Then approx 3/4 inch wedges, and 1/2 inch thick half moons from neck end.
2. At same time, add water for pasta, cook in different pot while squash cooking
3. Heat large pot over medium high heat (less if good conducting pot), add oil, then curry paste and stir for a minute. Add squash, and coat with paste, stir in the garbanzo beans, add salt, then coconut milk, and 3/4 cup water, and simmer. Reduce to medium low or low heat depending on your pot, cover and simmer for 10 minutes, check squash for to see if it has softened (use wooden spoon).
4. Add the Italian Parsley, and pepper flakes, for 20 minutes, until squash is tender, but not too mushy. Add salt to taste.
5. Add spagetti to plate with curry calabrese on top (you may even delete the pasta if you wish)
Spicy Egglplant with broccoli-- this one is even faster
1. One eggplant (dice it, keep skin)
2. One bunch of broccoli (two cups, chopped)
3. Olive Oil (2 tbs)
4. Course Salt (1 tspn)
5. Cayenne Pepper 1/4 tsp or more
6. Two Garlic Cloves (minced)
7. paprika (1/4 tsp)
8. crushed red pepper (1/4 tsp) optional
8. water (3 tbsp)
9. pasta
10 minutes total cooking with five minutes prepare
Sautee (3-5 minutes) the the diced egglplant and broccoli on high heat (depends again on stir fry pan), with olive oil until browned eggplant, then add salt, parika, crushed pepper (optional b/c may be too spicy for some); cayenne and salt, mix well. Stir well after reducing to medium heat, add water and cover, and cook for 5 to 7 minutes more, until broccoli soft to touch with wooden spoon.
Cook the pasta at same time, drain, and place on pasta if desired or even alone. You may add a little more olive oil on the pasta at end too.
posted by Christopher Zampogna at 10:18 AM
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