Last Night's Dinner
Last night's dinner was a limited success. Let me start with the positive. The big hit of the evening was this Coconut Basmati Rice:
I adapted this from a Moosewood recipe that called for white basmati rice, and it was SO good. It's very faintly sweet from the coconut milk and lightly spiced by the cinnamon stick. No leftovers left over!
I'd already decided to make the coconut rice, but I also had a couple of kohlrabi in the fridge that I needed to use before they went bad. Well, I have almost no experience with kohlrabi, so I went to google and searched for "kohlrabi indian." This was the first item that came up: indian inspired kohlrabi. I had all the ingredients on hand, and it looked easy to leave the oil out, so I went for it.
My kohlrabies must have been tough because it took longer than the recipe said for them to cook. Also, my biggest tip about kohlrabi is make sure you peel it deeply and thoroughly: we were spitting out fibrous pieces of skin every few bites. Yuck! I may have to face the fact that I just don't like kohlrabi too much; it wasn't bad, but it didn't really do much for me. I didn't bother to take a photo.
We also had some curried cabbage that I just threw together without a recipe. I started some garlic sizzling in a dry pan, threw some mustard seeds and madras curry powder in, added a little water and about 1/2 a head of sliced cabbage. Covered and cooked until tender. This was pretty good, but too spicy for my 8-year-old. The photo came out a funky yellow color, so I won't bother to post it.
I adapted this from a Moosewood recipe that called for white basmati rice, and it was SO good. It's very faintly sweet from the coconut milk and lightly spiced by the cinnamon stick. No leftovers left over!
I'd already decided to make the coconut rice, but I also had a couple of kohlrabi in the fridge that I needed to use before they went bad. Well, I have almost no experience with kohlrabi, so I went to google and searched for "kohlrabi indian." This was the first item that came up: indian inspired kohlrabi. I had all the ingredients on hand, and it looked easy to leave the oil out, so I went for it.
My kohlrabies must have been tough because it took longer than the recipe said for them to cook. Also, my biggest tip about kohlrabi is make sure you peel it deeply and thoroughly: we were spitting out fibrous pieces of skin every few bites. Yuck! I may have to face the fact that I just don't like kohlrabi too much; it wasn't bad, but it didn't really do much for me. I didn't bother to take a photo.
We also had some curried cabbage that I just threw together without a recipe. I started some garlic sizzling in a dry pan, threw some mustard seeds and madras curry powder in, added a little water and about 1/2 a head of sliced cabbage. Covered and cooked until tender. This was pretty good, but too spicy for my 8-year-old. The photo came out a funky yellow color, so I won't bother to post it.
Tags: vegan recipes vegetarian cooking food fat-free
Labels: gluten-free
posted by SusanV at 11:30 PM
5 Comments:
Hi Susan!
I'm so glad you are blogging! Thanks for including me on your links; I'll return the favor.
Looks beautiful! Have fun!
warm regards,
Karina
Hi Susan,
Great photo. I love your plates! Kohlrabi is best when it is fresh. I had some from my friend, who is a local market gardener. I've only ever eaten it raw; never in a recipe. Now I'll have to try it. :) marjorie
Susan,
How DO you get such great pictures? My pictures are always yellow if I don't use natural lighting. Any tips?
Also, I'm so glad you have a blog so I can keep track of your great recipes! Thanks!
Jodi
Karina--thanks for the linkback! And you're right...this is a lot of fun!
Marjorie, I think you are right about the freshness of kohlrabi being important. These had probably gotten too old. They were also kind of big--probably not the most tender.
Thanks, Jodi--well, I'm beginning to do better with the photos. I think natural light is the key along with having a good macro mode on your camera. I've recently discovered that I can make almost any recipe look better by adjusting the brightness and contrast with my photo software. ("Almost" because it couldn't do anything with my yellow photos of cabbage!)
Thank you all for visiting and commenting! Susan
Have just discovered your website -- LOVE all the recipes and wonderful photos -- such great new ideas for my kitchen! Yes, per my Serbian father, kohlrabi is ONLY good eaten raw (and should be young -- they toughen up as you discovered as they get older!)peeled, sliced and sprinkled with salt - yum!
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