Vegetable Curry Archives • C H E W I N G T H E F A T

Category: Vegetable Curry

Ellie Krieger’s South Indian-style Vegetarian Curry

Ellie Krieger’s South Indian-style Vegetarian Curry

Let’s celebrate Meatless Monday with this fantastic Vegetable Curry Ellie Krieger, the host of Public Television’s “Ellie’s Real Good Food”, is an expert on healthy eating. A graduate of Cornell and Columbia Universities, she holds degrees in Clinical Nutrition from both. Her claim to fame…

Culinary History Meatless Mondays, Curries, Ellie, Ellie Krieger, Ellie Krieger's South India-style Vegetable Curry, Entrees, Fine Cooking, Fine Cooking's South Indian-style Vegetarian Curry, Herbert Hoover, History of Meatless Mondays, Indian, Indian Cooking, Indian Food, Indian Vegetarian Curry, Main Dishes, Meatless Meals, Meatless Mondays, Meatless Mondays Vegetarian Curry, One Dish Dinners, One Dish Main Courses, One Dish Meals, South, Summer Dishes, Summer Food, Summer Stews, Vegetable Curry, Vegetables, Vegetarian, Vegetarian Dishes, Vegetarian Mains, Vegetarian Stews, Weeknight Dinners Vegetarian

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por Monte Mathews

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South Indian-style Vegetable Curry

South Indian-style Vegetable Curry

All these beautiful vegetables go into this delicious Curry I don’t know what verb I’d use to describe my reaction to the latest statistics showing that Americans just don’t eat their vegetables….Appalled? Shocked? Disturbed? I’d have to say none of the above. …

Ellie Krieger, Fine Cooking, Indian Food, Vegetable Curry, Vegetarian

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por Monte Mathews

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Product News You Can Use

Croton Trading’s Rustic Apple Jam

Wendy Brovetto turns New York orchard apples into four warmly spiced jams: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. We put Ginger Pear to work in skillet apple pork chops, a one-pan supper made for cooler evenings.

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Show the skillet apple pork chops recipe

Sirve para 4 personas. Necesitarás 1½ cucharadas de aceite de oliva, dividido; cuatro chuletas de cerdo con hueso de 6 onzas; ¾ de cucharadita de sal kosher y ¾ de cucharadita de pimienta negra, cada una dividida; ½ taza de caldo de pollo sin sal; 1 taza de mermelada rústica de manzana Croton Trading (la de jengibre y pera funciona bien); 1 cucharada de salvia fresca picada; 1½ cucharaditas de romero fresco picado; 1 cebolla roja pequeña, en rodajas finas; y perejil picado para decorar.

Calienta una sartén grande a fuego medio-alto con 1½ cucharaditas de aceite. Sazona las chuletas con ⅜ de cucharadita de sal y pimienta cada una. Dora durante unos 5 minutos por cada lado, luego retira. Bate el caldo y la mermelada. Añade la cucharada restante de aceite a la sartén con la cebolla, la salvia, el romero y la sal y pimienta restantes; cocina unos 4 minutos, removiendo. Añade la mezcla de mermelada, vuelve a poner las chuletas y cocina unos 3 minutos más, hasta que la salsa se reduzca a la mitad y el cerdo esté bien cocido. Termina con perejil y sirve con mermelada extra al lado.