Shrimp Korma, Saag Aloo

I looked at the calendar this morning and noticed that Spring will officially start on Saturday! At long, very long, terribly long, last!!! :) We went to the lake house for a few days to deal with cleaning up storm damage there, and when we returned to the farm the change was incredible. After a week of warm temperatures and sun, and 2 days of rain, there is no snow. None. Well, a few pockets of the white stuff which remain at the northeast part of the house, closest to the porch, but other than that… wow. The night before we left I needed to grill chicken to take with us for use in a few recipes and I had to stand at the side of the grill because there was still too much snow piled around the front and other side. Amazing. Welcome, oh yes, and amazing. One month ago, there was over 2’ of snow everywhere, I had to strap on my snowshoes to make my way down to the mailbox, and it seemed as though winter would never end. I’m not kidding myself. We do get snow into April, but it will not last long. The warm, fuzzy, gentle light of spring is absolutely, most definitely at the end of the tunnel now!

Last week, I came across a great deal on shrimp while grocery shopping. I buy wild, gulf shrimp and often cannot seem to find them already peeled and deveined. Really, it’s one of my few indulgences since I do not like preparing shrimp but I do love to eat them. bought a couple of bags and for dinner I made Shrimp Korma from the book Curry, Fire and Spice by Mridula Baljekar.

I have made this recipe once before and my notes indicated that while it was very good, something was missing. The shrimp, even after being cooked in the sauce, needed some flavor. I remedied this by sprinkling the raw shrimp with cumin and allowing them to stand for a few minutes to allow the flavor to absorb. Also, a sprinkling of chopped, roasted cashews added a satisfying crunch. These two simple adjustments to the recipe worked for us, and served with saag aloo (spinach and potatoes) it was a very flavorful, warming meal. I suppose I could have added another vegetable (I don’t often serve rice and potatoes in the same meal), but it worked.

* Exported from MasterCook *

Shrimp Korma

Recipe adapted from Curry, Fire & Spice

Servings: 2

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces large shrimp -- peeled and deveined

1/2 teaspoon ground cumin

3 tablespoons plain lowfat yogurt

2 tablespoons light coconut milk

2 tablespoons skim milk

1 tablespoon tomato paste

1 teaspoon ground red chili pepper -- not chili powder (which is a mix of different peppers); if unavailable, 1/4 to 1/2 teaspoon of cayenne pepper will be a decent substitute

1 teaspoon paprika

1 teaspoon garam masala

1/4 teaspoon coconut extract

2/3 cup water

2 teaspoons canola oil

1 teaspoon crushed garlic

1 teaspoon grated ginger root

1 piece cinnamon stick -- about 1"

2 whole green cardamom pods

1 tablespoon chopped fresh cilantro

2 tablespoons cashews -- chopped

hot, cooked basmati rice

Drain shrimp on paper towels to remove excess water.

Place yogurt through water in a medium bowl and mix thoroughly. Set aside

Sprinkle ground cumin evenly over the shrimp and toss lightly. Set aside.

Heat oil in a wok over medium heat and add garlic, ginger, cinnamon, and cardamom pods. Turn heat to low and fry for 1-2 minutes. Pour in the yogurt mixture and raise the heat to bring to a boil, stirring often.

Add shrimp and cook, stirring, constantly until sauce thickens a little more and shrimp turn pink.

Portion rice onto serving plates, divide shrimp on top of rice, pour extra sauce over, garnish with cilantro and chopped cashews.

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Nutritional information does not include rice

Per serving: 296 Calories (kcal); 13g Total Fat (2g Saturated); (37% calories from fat); 33g Protein; 14g Carbohydrate; 217mg Cholesterol; 309mg Sodium

Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : The coconut extract is essential. If not available, increase coconut milk to 4 tablespoons and omit the skim milk.

* Exported from MasterCook *

Saag Aloo (Spinach with Potatoes)

Recipe By: Vicci

Servings: 2

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces fresh spinach

2 teaspoons canola oil

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1 medium onion -- halved lengthwise, then thinly sliced

1 large garlic clove -- crushed

1 teaspoon minced ginger

6 ounces white potato -- cut into 1" pieces

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/2 cup water

Steam the spinach for 3-4 minutes, then remove from the pan and set aside.

Heat oil in a nonstick skillet over medium heat and fry the mustard and cumin seeds until they begin to sputter (do not burn them!). Add the onion, garlic, and ginger and fry for about 5 minutes, stirring frequently.

Stir in the potatoes, cayenne, salt, and water. Cover and cook until the potatoes are tender, about 8 minutes, stirring often and adding more water if necessary to prevent sticking.

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Per serving: 128 Calories (kcal); 5g Total Fat (trace Saturated); (32% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 319mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Orange-Chipotle Salmon Patties

We are completing our fifth sunny day in a row. Life is good! I heard on the news last week sometime that this area had 2 sunny days in February (along with 22 days of snowfall) so, really, I feel like I’m livin’ in the tropics! Well, except for the 6” of snow still on the patio. But the rain which is expected over the next few days should certainly take care of that. Yay.

I’ve been exchanging the winter decorations in the house for spring ones, and the newer atmosphere has considerably lightened our moods. It has been a difficult winter and we look forward to longer days, more sun, and finally being able to go outside without having to shovel snow or strap on the snowshoes!

I have been really enjoying my new publication from the publishers of Cuisine at Home called CuisineLite. There are several recipes which I have made that I will be writing about in the next few days, but today I will write about a meal that I made recently that inspired by CL.

A favorite “comfort food” which my Mom made as we were growing up was salmon patties. Canned red salmon mixed with an egg, crushed saltines, minced onion, and seasonings (I think black pepper, celery salt, and maybe garlic salt). Served with corn (Green Giant niblets, of course) and mashed potatoes, it was one of our favorite meals. And the tradition continues as my Mom makes this for her grandchildren (she asked my 11-year old nieces last week what they would like for dinner, spaghetti or salmon patties, and the resounding answer was for the salmon. Go figure!).

I introduced this culinary delight to Jack after we were married and he mentioned that although his mother made something similar from canned tuna, he preferred the salmon. I made the switch from canned red salmon to the less inexpensive pink variety because of cost, and other than the color I cannot tell a big difference between the two. I also began to add Old Bay seasoning which I thought spiced it up nicely, and lemon juice. And this is how I made salmon patties for the past 25+ years. Until yesterday.

In the CuisineLite book I saw an interesting recipe for Zesty Salmon Burgers with Chipotle Mayonnaise. Orange juice and zest, scallions, and s&p were processed with fresh salmon fillet, then made into burgers, broiled, and served with a mayo-chipotle pepper-cilantro as a sandwich. Hmmm. I had never thought of using orange juice, and chipotle pepper would add some wonderful heat and smokey flavor to my ol’ salmon patties. Plus, with the wild salmon that I buy running around $10/pound, I would prefer to use the canned salmon for something like this.

And so I did. Because I would not be serving the salmon patties as sandwiches, I added the chipotle and cilantro into the fish mixture along with an egg white to help hold it together. This was incredible. Jack has requested that I never make them “the old way” again (thanks, dear!). Orange, chipotle, and salmon are great together, as my recipe for Orange-Bourbon Glazed Salmon (with chipotle) attests, but the addition of these ingredients just kicks up the comfort-food salmon patty to new heights. There is a definite orange punch, and the smoke/spice from the chipotle is pretty darn tasty.

And then I figured that, if I’m changing the salmon patty ingredients, I might as well play with the other standard menu items as well. I mashed the potatoes with orange juice, sour cream, and minced green onions; and instead of plain ol’ corn I made a mixture of edamame, corn, and red bell pepper. Awesome meal! Comfort food of my youth bumped up a few notches. ;)

* Exported from MasterCook *

Orange-Chipotle Salmon Patties

Recipe By : Vicci
Servings: 3

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large egg white
3 tablespoons fresh orange juice
3 tablespoons chopped scallions
1 1/2 teaspoons minced garlic
1 teaspoon orange zest
3/4 teaspoon minced chipotle in adobo
1 teaspoon minced cilantro
1/8 teaspoon freshly ground black pepper
14 ounces canned pink salmon


Beat egg white in a medium bowl until foamy. Add the next 7 ingredients (through black pepper) and blend.


Drain liquid from salmon, break into chunks (removing any silvery or dark skin). Any of the soft bones can be crushed and added to the salmon to be used in the recipe (it is a great source of calcium). Add to the bowl and mix with hands. Allow to sit for 5 minutes.


On a waxed paper lined baking sheet, divide mixture into 6 balls, then flatten to make patties.

Refrigerate for at least 20 minutes. This will make the patties easier to work with when transferring to the pan and turning, but it is not essential to the recipe (realizing, of course, that you will have to be extra careful in handling the patties while cooking).


Preheat the broiler and line a broiler pan with foil. Spray with cooking spray and transfer the patties to the pan. Broil about 6" from the heating element for 4 minutes, or until they brown lightly. Turn and continue to broil until the other side is lightly browned. Serve.


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Per serving: 203 Calories (kcal); 10g Total Fat; (44% calories from fat); 26g Protein; 3g Carbohydrate; 83mg Cholesterol; 578mg Sodium
Food Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Orange-Sour Cream Mashed Potatoes

Peel 3 medium white potatoes and boil in a covered saucepan containing about 3” of water until tender. Drain cooking water into a measuring cup.

To the potatoes, add ¼ teaspoon salt, 1 tablespoon fresh orange juice, 2 tablespoons light sour cream, and a few grinds of black pepper.

Mash, adding additional cooking as needed for the desired consistency.

Fold in 2 tablespoons chopped scallions (white and light green parts).

Serve.

Linguine with Creamy White Clam Sauce

Gold and red leaves are falling from the trees in our yard in droves, it's cool and rainy, and I am suddenly craving warming, hearty meals.


I had a recipe for linguine with white clam sauce that I have made for a couple of years, but it uses cream of mushroom soup and is a little heavy and pasty for my taste, so I wanted to find another. I posted a request on the Cuisine at Home website and now have two recipes to try! The first I made tonight for dinner and it was very, very good.


Linguine with white clam sauce can be high in fat and calories because of the amount of butter and cheese usually added. This really isn't necessary because using a good olive oil and being judicious with the cheese can still make a quite delicious dish, as this recipe proves.


The original recipe made enough for 4 servings, so I needed to cut the ingredients in half. Easy enough, but since Jack refuses to believe that a "serving" of pasta is a mere 2 ounces, so I needed to adjust the recipe a little to accommodate more than half of the amount of pasta. This was done with a simple addition of lowfat half and half and a little cornstarch to thicken it.


As always when I post a recipe using lowfat (or fat-free) half and half, I have to warn that if you boil this it will separate and the result will be little clumps of congealed white stuff in the sauce. Not at all pretty, but it doesn't affect the flavor. I know. I've forgotten my own warning and done this several times!


Anyway, a meal couldn't be quicker to pull together. Add a salad and some good wine and you have an easy, absolutely delicious meal which is perfect for a cool fall evening.






* Exported from MasterCook *


Linguine with Creamy White Clam Sauce


Servings: 2 Preparation Time :0:25



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

6 ounces whole wheat linguine
2 teaspoons olive oil
1 teaspoon minced garlic
1/8 teaspoon crushed red pepper
6 1/2 ounces chopped clams -- do not drain
1/4 teaspoon salt
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons lowfat half & half (can also use milk, if doing so increase cornstarch to 1tsp)
3/4 teaspoon cornstarch


Bring a pot of water to a rolling boil, add salt, then the pasta and stir. Cook until al dente, and drain.


While the pasta is cooking, heat a nonstick skillet over a medium flame and add olive oil. Swirl to distribute the oil then add the garlic. Saute for 30 seconds, then add crushed red pepper flakes. Cook for another minute, add the entire can of clams (undrained) and cook for 3 minutes.


Add half of the Parmesan and half of the parsley. Mix the lowfat half and half and cornstarch and stir into the clam sauce. Stirring constantly, bring to almost a boil (when lowfat or fat-free half and half boils, it will separate). Turn the heat off and add the cooked, drained linguine.


Divide between 2 plates, sprinkle with remaining Parmesan and parsley, and serve.



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Per serving: 491 Calories (kcal); 10g Total Fat (2g Saturated); (17% calories from fat); 37g Protein; 69g Carbohydrate; 68mg Cholesterol; 512mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates




We have a lot of different varieties of trees in our yard, and this
combo looks so nice in the fall- a silver maple in the background
with a purple flowering plum in front of it.

The small wooden building is an old corn crib.

Garlicky Black-Pepper Shrimp and Black-Eyed Peas

Ahhh, spring in southwestern PA… 55 degree high on one day, the next day is 70, the following day dips to 45… No wonder I can’t seem to determine if my “sniffles” are allergy- or cold-related!

I found a recipe in Gourmet magazine a few weeks ago and prepared it during one of the cooler days during this past week. Garlicky Black-Pepper Shrimp and Black-Eyed Peas is one of those warming dishes that we welcome at this time of year. Spicy (because of the amount of black pepper) shrimp simmered in a fragrant broth with black-eyed peas is very comforting on a raw March day. My only change to the recipe was to use turkey bacon, and reduce the amount of oil a little (because I used a nonstick skillet).

I served this over brown rice, with a green salad, and it was very, very good.

* Exported from MasterCook *

Garlicky Black-Pepper Shrimp and Black-Eyed Peas

Recipe By: Paul Grimes

Servings: 6

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil -- divided

4 slices turkey bacon

4 scallions -- chopped

1 medium carrot -- finely chopped

1 celery rib -- finely chopped

1/2 medium green bell pepper -- chopped

2 large garlic cloves -- finely chopped

2 Turkish bay leaves -- ( or 1 California)

1 teaspoon dried thyme

1/8 teaspoon hot pepper flakes

18 ounces black-eyed peas -- (2 15-ounce cans, drained and rinsed)

1 3/4 cups low-sodium chicken broth

1 pound large shrimp -- peeled and deveined

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

3 large garlic cloves -- minced

1/2 cup dry white wine

Cook bacon in a 12-inch nonstick skillet over medium heat until browned but not crisp. Transfer bacon to a paper towel, press against towel to absorb excess fat, cool, then tear into small pieces.

Wipe out the skillet with a paper towel, then drizzle with 1 tablespoon of olive oil. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper over medium-low heat, stirring often, until vegetables are pale golden, about 8 minutes. Add black-eyed peas and broth and simmer for 5 minutes. Transfer to a bowl.

Heat remaining oil (2 tablespoons) in skillet over medium-high heat until it shimmers. Season shrimp with black pepper and salt. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.

Serve over hot cooked rice, if desired.

Source:

"Gourmet, March 2009"

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Per serving: 487 Calories (kcal); 12g Total Fat (2g Saturated); (21% calories from fat); 41g Protein; 56g Carbohydrate; 123mg Cholesterol; 362mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Tilapia with Roasted Pepper and Tomatillo Sauce

Today I traveled into Pittsburgh to soak up some city life. :)

First stop was the Strip District where I stocked up on some beautiful, and rather inexpensive, red bell peppers, snow peas, zucchini, scallions, and other veggies that are a bit pricey in the grocery store just now.

Next, Trader Joe’s for the usual (wonderful) stuff.

Then I browsed through a couple of gift shops for no particular reason than to see what is out there. I found a few decorative items that I think may go on my birthday wish list (can’t start too early now, can we?).

Then lunch at an Indian restaurant, Petco for a new scratching post for Spooky, TJ Maxx for a few items, Michael’s to figure out an unusual way to present and gift wrap a necklace which I bought my Mom for her birthday next week (thanks, Jan—before I met you I would have wrapped the store gift box, and that would have been that), Sam’s Club, grocery store,… it was an exhausting day and all I did was drive and shop!

After the car was unloaded, I had several bags and 2 coolers to unpack. I changed back into my alter-ego farm clothes, washed the makeup from my face, decided on wearing slippers for the rest of the evening (am I getting old or what???), and unpacked stuff. Lots of stuff. It was 7pm before I even thought of dinner.

Before unpacking, I placed a package of tilapia fillets in a bowl of cold water in the sink to thaw. Looking through the refrigerator, I took note of a couple of key ingredients, and decided to pan-fry the tilapia and serve with a quick sauce.

Salsa verde is a cooked salsa made from tomatillos. We enjoy it more than the traditional tomato-based salsa. I have also seen salsa verde made with green chili peppers, and this recipe may be good with that type but I won't make any recommendations until I can try it myself.

The fish would actually be quite good without the sauce, as the coating is crunchy and spicy. But the sauce is very flavorful, with the smokiness of roasted red pepper and the tang of tomatillo.

I served with steamed corn tortillas and corn (I love the frozen shoepeg variety) and edamame.

A cilantro garnish would have been nice, but I was too tired to chop! I also forgot the lime wedge...

* Exported from MasterCook *

Tilapia with Roasted Pepper and Tomatillo Sauce

Recipe By: Vicci

Servings : 2

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 ounces roasted red pepper -- roughly chopped, about 1/4 cup

1/3 cup salsa verde

1 teaspoon rice vinegar

3/4 teaspoon honey

1/8 teaspoon ground cumin

2 tablespoons flour

2 tablespoons cornmeal

1 teaspoon chili powder

1/4 teaspoon ground chipotle pepper -- optional

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground black pepper

10 ounces tilapia fillets

1 tablespoon canola oil

1 tablespoon chopped cilantro -- optional

1/2 medium avocado -- diced

1 medium tomato -- diced

2 lime wedges

Place the red bell pepper pieces in a small food processor and pulse a few times. Add the remaining sauce ingredients (through 1/8 teaspoon ground cumin) and pulse a few times until the mixture is still a bit chunky but well mixed. Transfer to a microwave-safe bowl and set aside.

In a shallow dish, combine the flour through ground black pepper.

Heat oil in a large nonstick sauté pan until it shimmers. Dip the tilapia fillets in the flour mixture, pressing the mixture into the fish, then turning and pressing more. Place in the pan and cook over medium-high heat until lightly browned and done--depending on the thickness of the fish, around 1 1/2 to 2 1/2 minutes per side).

While the fish cooks, warm the sauce in the microwave.

Serve the fish with the sauce. Sprinkle with chopped cilantro, if desired. Garnish with diced avocado and tomatoes. Squeeze some fresh lime juice over all.

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Per serving: 220 Calories (kcal); 15g Total Fat; (58% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 292mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Salmon with Spiced Tomato Sauce; Indian Cauliflower with Onions and Tomatoes

One of our "favorite" fish is salmon, but I sometimes come to a road-block finding new, creative ways to prepare it. To be honest, plain ol' outdoor grilling is my favorite in the summer (with lots of fresh lemon and a dollop of sour cream-cucumber topping) but winter poses a challenge. With great interest, I found a recipe for salmon that was Indian and gave it a try. Absolutely delicious. The spiced tomato sauce is full of flavor but, since salmon itself is a strongly-flavored fish, they complimented each other beautifully. And I prepared cauliflower cooked with Indian spices as a side which was a winner as well. In fact, I was surprised when Jack declared that he loved the fish, but the cauliflower was incredible. :)


The salmon is easy and quick to put together, the cauliflower a little less so because of the onion puree and additional steps (rather than tossing the flowerets into a veggie steamer...).


Both recipes call for canned tomatoes, so I used a 14-ounce can of diced tomatoes. Half I whirled in the food processor for a couple of seconds to "crush them" for the salmon sauce, the other half was used in the cauliflower recipe.

Hmm, looks a little... pink... :)

* Exported from MasterCook *

Salmon with Spiced Tomato Sauce


Recipe Adapted from Madhur Jaffrey's World Vegetarian
Serving Size : 2


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

10 ounces salmon fillets
1/4 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/8 teaspoon cayenne
1/8 teaspoon ground black pepper
8 ounces canned crushed tomatoes
1/4 cup lowfat half & half
1/2 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 Teaspoon ground cinnamon
1/8 teaspoon ground nutmeg


Mix the turmeric, salt, cayenne, and black pepper in a small cup. Dust the salmon fillets with this mixture and set in the refrigerator for 20 minutes


In a small bowl, combine the crushed tomatoes and the next 7 ingredients (through nutmeg).


In a nonstick skillet, heat 1 tablespoon of canola oil. Add the salmon and cook over medium-high heat until lightly browned, about 3 minutes per side. Turn off the heat for a minute, then add the tomato mixture (it may spatter). Turn on the heat to low and bring to a simmer, stirring often. Reduce the heat to very low and cook, carefully turning the salmon halfway through, and cook
for 6-8 minutes.

Transfer salmon to plates, top with additional sauce, and add chopped fresh cilantro, if desired.


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Per serving: 208 Calories (kcal); 6g Total Fat (1g Saturated); (23% calories from fat); 30g Protein; 10g Carbohydrate; 74mg Cholesterol; 481mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates



* Exported from MasterCook *


Indian Cauliflower with Onion and Tomatoes


Recipe Adapted from Madhur Jaffrey's Indian Cooking
Servings: 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 medium onion -- peeled and coarsely chopped
1 teaspoon grated ginger root
4 tablespoons water
1 tablespoon canola oil
16 ounces cauliflower flowerets
1 tablespoon minced garlic
1 cup canned diced tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 small fresh hot chili -- minced
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon garam masala


Put the onion, ginger, and water into a small food processor or electric coffee grinder and blend to a paste


Heat the oil in a large saute pan over medium-high heat. Add the cauliflower and garlic and cook, stirring, for 2 minutes or until a few brown spots start to develop. Remove the cauliflower to a bowl and return the pan to the heat.


Put the onion-ginger mixture into the pan and stir for a minute. Add the tomatoes, cumin, and coriander and stir until it starts to turn brown (about 3-4 minutes). Add the turmeric, cayenne, fresh chili, lemon juice, and salt. Give a few stirs then turn the heat to low. Add the cauliflower and any liquid which may be in the bowl with it. Add 3 tablespoons water, stir gently to mix, and bring to a simmer. Cover and cook until cauliflower is tender (about 5-8 minutes). Remove lid, sprinkle with garam masala, and stir. Serve.


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Per serving: 63 Calories (kcal); 3g Total Fat (trace Saturated); (33% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 611mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates