It takes a brave man to don an apron and pick up a whisk. The rewards of bravery are great. Every woman can love a man who cooks…well!
These tips on roasting brussel sprouts, comes in handy for every family dinner, whether it is Christmas, Thanksgiving or Easter. Along with the traditional turkey dinner are roasted vegetables side dishes, thus the tips on roasting brussel sprouts. Brussel sprouts is a cold weather crop, …
First time I tried the Sauteed Parsley dish was at my friend Kanthi Randeni’s place. She served a green leafy vegetable as a side dish, and asked me “Guess what this vegie is?”. It has a crunchy feel, nice texture, very tasty with a personality of its own. But I couldn’t tell what it was. I tried guessing, but could not ever imagine that this was a whole dish of parsley. I have been cooking with parsley, but never used parsley as the main ingredient in a dish. Parsley is normally used as a garnish in salad, or soups. If this was a play or a movie, parsley is always the supporting actor, or the side kick. But this Sauteed Parsley dish featured parsley as the main actor, and it was a delightful surprise. So wonderful, that I wanted to share this recipe.
Kanthi Randeni. my friend has many wonderful recipes that she showcased in her book Fusion Cuisine, Simple Easy to Make Recipes. She is a Canadian immigrant author who came from Sri Lanka and many of her recipes are her own creation. The book is made up of entirely vegetarian recipes. All recipes are simple and straightforward, ideal for the working person who does not have a lot of time to spend cooking.
Kanthi has a way of featuring a vegetable at its best, the way she gives Parsley in this dish the star attention, and I must say, it worked. Of course, there are always some picky eaters who don’t like parsley in a salad, and pick them out. But they might change their mind once they try this Sauteed Parsley Vegetable dish.
Is curry leaves the same as curry powder?
This recipe uses curry leaves. Be not mistaken, curry leaves are not the same as curry powder. Curry leaves come from the curry tree, which comes from South India. Curry leaves have a kind of a citrus and nutty texture, and are commonly used in South Indian dishes. Curry powder, on the other hand, is a mixture of spices like coriander, cumin, chilis, and turmeric.
Where to find or buy curry leaves?
If you can not find fresh curry leaves in your local grocery store, consider using dried curry leaves. You can buy this online.
What is a good substitute for curry leaves?
As a curry leaf substitute, use a combination of lemon zest and basil leaves. Zest from one lemon is the equivalent of about 8 curry leaves.
Once you discover the versatility of parsley, you can expand your parsley repertoire by cooking with parsley recipes, such as sauteed carrot parsley, sauteed mushroom parsley, parsley lemon rice.
Another variation for this recipe is Sauteed Garlic and Ginger Parsley. In this recipe, you cook the parsley in its entirety. Stem and all. Add garlic and ginger and drizzle with lemon juice after cooking. See below image on how to serve sauteed parsley as a side dish.
Parsley is one of the easiest home container gardening herb to grow. You can either grow parsley from seed or from cuttings. This is one of my spring project, and I will soon be blogging about my home grown parsley.
Diversity in Canada means that we have many more exciting ways to cook our beef stew. Immigrants from different countries have different ways of tackling the beef simply by varying the ingredients and spices. Here are 5 beef stew recipes from different countries.
1. Kenyan Matoke Beef Stew – I learned about this dish from our French intern who told us her favorite dish made with plantain. Plantain is used instead of potatoes and is simmered until soft but not mushy. It is a starchy food and thickens the sauce.
- Indonesian Beef Curry Stew – The variation is in the spices used. Cooked with sweet soy sauce, nutmeg, clove, cinnamon and garlic, this stew is best served with rice.
3. French Burgundy Beef Stew is a hearty stew made with red wine, onion, celery, parsley, mushroom, basil, garlic, and bay leaves. Carrots, potatoes, peas and mushrooms are common vegetables added to the stew.
4. Spicy Chinese Szechuan Beef Stew cooked with soy sauce, red chili and garlic and vegetables such as turnips, carrots, water chestnuts and Chinese mushrooms.
5. Filipino Mechado Beef Stew is cooked with soy sauce, tomato sauce, bell peppers, bay leaves potatoes, peas and carrots. Optional ingredients are okra, sweet potatoes or string beans depending on availability of ingredients.
These are just some of the variations. There are many more, such as the Hungarian Beef Goulash, Ethiopian Beef Stew made with Berbere spice mixture and served with flatbread.
Canada as a place of immigrants provide us with a rich food culture. The choice of many good ethnic restaurants in Canadian big cities is something that we all are proud of and enjoy so much.
Here are 8 tips for the perfect beef stew that is tender, rich, and flavourful. Beef stew in all its different variations is a favorite Canadian dish. It is particularly popular for potluck dinners or family gatherings. Canada is a multicultural country, so Canadians enjoy …
Asian Ginger Sesame Roasted Quail recipe is very popular among Chinese-Canadians. In act, humans have been eating roast quails for over 10,000 years. Quails are one of the top 10 ancient food for Egyptian Pharoahs. It is believed that quails are already popular food around …
Canada is a country of immigrants, and thus enjoy the food diversity of its immigrant population. One such country is Sri Lanka, which has long been renowned for its spices.
Since ancient times, traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Sri Lanka’s cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a “main curry” of fish, chicken, pork or mutton (typically goat), as well as several other curries made with vegetables, lentils and even fruit curries.
The photo here features Sri Lankan Hopper by Kanthi Randeni. Our gluten sensitive readers will be happy to know that Hopper is gluten free, as it is mainly made with rice flour and coconut. Hopper is a food native to Sri Lanka, served mainly for breakfast or dinner and often accompanied by lunu miris, a mix of red onions and spices. There are many types of hoppers including egg hoppers, milk hoppers, string hoppers, and some other sweeter varieties.
For those who would like to try out Hopper, check out Kanthi Randeni’s recipe book called “Fusion Cuisine” which is available from Amazon. “Fusion Cuisine” features recipes that Kanthi developed over the past 25 years. Kanthi is a vegetarian, so the book is a collection of vegetarian recipes. She uses a great variety of vegetables, herbs, sea foods and exotic fruits in her own unique creations. Texture, flavor and color are the dominant features of her presentations. Additionally, the health benefits of each ingredient used in these recipes has been alphabetically presented, with color photo and benefits described and backed up with references. This book will appeal to working couples because all these recipes can be prepared in advance allowing their preparation on weekends for the week ahead. The dishes can be frozen and reheated without losing flavor or texture.