Geetha's Kitchen

Recipes tagged “Jalapeño”

Showing posts with the label Jalapeño

Mushroom Larb In Cabbage/Lettuce Cups (Vegan Minced Mushrooms With Ginger & Mint)

July 18, 2020

Shiitake & Cremini Mushroom Larb Flavorful Mushroom Larb In Cabbage/Lettuce Cups is a fabulous treat composed of tasty, toasty mushrooms flavored with scallions, garlic, ginger, and mint. The brilliant mix of fragrant fresh herbs, crunchy toasted peanuts, the umami of the browned caramelized mushrooms, and the pungent, salt, sweet, and hot flavors make every bite of larb very interesting and extremely satisfying. This is one of my favorite way to enjoy mushrooms. Mushroom Larb makes a protein-rich, easy, and sumptuous lunch, light dinner or an appetizing and refreshingly pleasing starter. Mushroom Larb is gluten and dairy free. Delicious Mushroom Larb is a one-pot dish as all cooking is done in one pan; after the mushrooms are done, all the other ingredients are added right into the same pan. I like to call them Laos/Thai tacos; the larb is served in lettuce/cabbage cups/boats and picked up with hands to enjoy without any need for utensils. Although one can serv...

Frijoles Negros (The Best Ever Seasoned Black Beans)

May 28, 2020

Frijoles Negros or Seasoned Black Beans are amazingly delicious; just a handful of ingredients produce lip smackingly yummy beans! With a pressure cooker or an Instant Pot, cooking beans becomes so easy and quick. Do try to cook the beans if possible rather than using canned for the wonderful and rich taste. See Ode to Beans or Basic Black Beans for more ideas on cooking beans. Any leftovers maybe used as filling for tacos/burritos/tostadas etc. or in the delicious Black Bean and Corn Casserole , Burgers , Cuban Black Bean Soup , or Casamiento . Black Beans belong to the superfood family of legumes; they are typically served as part of meals in Mexican, Central & South American, and other cuisines. Cooking beans is quite simple and very cost effective. Similar to most beans, black beans have negligible amounts of fat. They are a great source of protein, fiber, and thiamin. Black beans are loaded with anthocyanins and also contain good amounts of iron, calcium...

Southwest Kale Salad With Spicy Chickpeas & Lime Dressing

April 11, 2020

Delicious Southwest Kale Salad is one of our favorite daily salads; so full of hearty ingredients, one can make a meal of it! Love Kale salads; there are so many ways to enjoy the lovely silky kale and here's one that we enjoy. When massaged gently for a few moments, kale becomes silky, soft, and eminently edible.The massaging with a couple of drops of oil and salt tames the rough unruly kale into sweet and demure. Notes: Please do save the stems from kale; they are delicious stir-cooked simply or with a bit of coconut as a Thoran . The stems maybe added to soups or stews also. The spicy chickpeas and tortilla strips maybe prepared a day ahead and stored in the fridge until ready to use; but might need to be refreshed by stir cooking for a few minutes to crisp them up a bit. The Spicy Chickpeas and tortilla strips maybe done on stove top; stir the chickpeas with the oil and a generous pinch of salt in a skillet. When the chickpeas are dry and start getting brown spots...

Potatoes/Yuca/Veggies With Vegan GF Huancaina Sauce

April 08, 2020

Vegan Huancaina Sauce, a lovely silky, creamy, and nicely but not overly spicy Peruvian sauce, is typically served over steamed potatoes. Yuca (aka cassava roots aka tapioca), Sweet Potatoes, and other vegetables are also delicious with the Huancaina sauce. Peruvians sometimes serve the sauce over french-fried potatoes or yuca. I love serving it over all sorts of veggies, steamed or roasted. The sauce and vegetables maybe prepared a day or two ahead. Store any leftovers to use later; the sauce will stay fresh for about 5-7 days.. This sauce is traditionally prepared with the wonderful a Peruvian yellow chile - aji amarillo; if it is available fresh or canned, add it instead of the Jalapeño and yellow bell pepper. Although usually not very spicy, one can spice it up by adding more chiles or cayenne to taste. The chickpeas and quinoa/ potatoes add body and silkiness to the sauce and the result is fabulous. 4 Servings Ingredients: Huancaina Sauce: ½ cup raw cashews...

Buttery Chickpeas ( Vegan Garbanzo Bean Stew)

November 20, 2019

Vegan Buttery Chickpeas is a delicious entree that works well for batch cooking, it keeps in the fridge for a week or freezes for up to 3 months. Although there is no butter nor any dairy ingrediens, the cashew cream adds the rich buttery and creamy taste. The sauce is wonderful as a base for Vegan Chik'n chunks/strips, Soy Curls, Tofu cubes, Cauliflower florets, etc also. Vegan Buttery Chickpeas doesn't need much to complete the meal; a platter of fresh sliced veggies and hot cooked rice/grains or roti/naan will make it a feast. If you have either the chickpeas or the sauce made ahead, it goes together very quickly. Notes: Preparing Chiles: Core and discard it with any seeds and whitish ribs (the heat source with the most amount of Capsaicin) unless you want a spicy curry. Garam Masala, ginger, and cayenne contribute enough spice so try the recipe with cored chiles first and then decide if you want to take it up a notch with the whole chiles and/or more cayenne. You m...

Creamy & Fresh Tomato Salad/Salsa (Salsa With Cashew/Coconut Cream & Peanuts)

October 25, 2019

Creamy & Fresh Tomato Salad/Salsa is an adaptation of Raita that sparkles with sweet, salty, sour, and spicy flavors. The cashew and coconut, both the cream and the toasted, add a sublime touch. Just like the traditional fresh tomato salsa, Creamy Fresh Tomato Salad/Salsa is sure to become a keeper! So, if you’re looking for a different take on the traditional salsa, just to change it up a bit, give this a try! Creamy & Fresh Tomato Salad/Salsa is naturally gluten/dairy free and fabulous not only as a starter or snack with chips, tortillas, etc., but also as a lovely side with meals as well as a topping for baked potatoes. Notes: Cashew cream: Soak 1/4 cup cashews and grind with a little fresh water until smooth using a blender. Save extra for topping potatoes, veggies, or cooking. Unsweetened Coconut Cream: Chill coconut milk in the fridge until the cream rises to the top. Use this cream in the recipe; save the rest for another recipe like Tofu Curry or Easy Veg Korma. Us...

Green Papaya/Chayote Squash Salad With Lime Dressing

October 10, 2019

Green Papaya/Chayote Squash Salad is a refreshingly delicious, crunchy, and flavorful salad that can do double duty as a salad of course and a lovely starter or snack. I love to use green papaya but cannot always find it; chayote squash or jicama are great substitutes! For best results, the veggies should be cut into match stick size julienne pieces or large shreds; but not finely grated. This is where you can show off your fancy knife skills or practice it! This is a great make-ahead salad; prepare all the ingredients upto a day ahead; mix the salad with the dressing 10-15 minutes before serving. Note: If you use seasoned rice vinegar, omit sugar as the vinegar is already seasoned with it. INGREDIENTS: 1 Green Papaya/Chayote, peeled and coarsely shredded 1 Carrot, peeled and coarsely shredded 1 Jalapeno chile, cored and thinly sliced 2 Green Onions, white and green parts, sliced diagonally 1/3 cup EACH fresh Mint & Cilantro, finely chopped 2 Tbsp Unse...

Curried Potato Hash With Tofu & Summer Vegetables

September 14, 2019

Curried Potato Hash With Tofu & Summer Vegetables is a bright and beautiful brunch dish with toothsome veggies to make it hearty! Although typically breakfast or brunch dishes don't include veggies, here the tofu, sweet corn and cherry tomatoes turn the traditional potato dish into a treat for the eyes and tastebuds as well as a powerhouse of nutrition. It is quite easy and quick - roast potatoes and tofu the day before and reserve in the fridge; in the morning just put everything together, and voila! you have a dainty dish to start the day right. Note: Use 1 1/2 - 2 cups cooked Chickpeas (garbanzos) instead of tofu for a variation. For a spicy dish, add more Sambar powder and/or more Jalapeños. 4-6 Servings Ingredients: 1 block Tofu (14 oz), cut in cubes 12 oz small Potatoes, cut in wedges or cubes 2 Scallions, thinly sliced 1 small Jalapeño Chile, cored and minced 2 Ears Fresh Corn, or 2 cups frozen 1 cup Cherry Tomatoes, any ...

Mexican-Style Many-Layer-Dip With Homemade Chips

July 22, 2018

Many-Layer Dip Colorful, delicious, guilt-free Mexican-Style Many-Layer-Dip, irresistible with the cahew/tofu “cream”, and served with homemade chips or tortillas, is a delightful dish for a few or a crowd. Choose cashews or tofu to make the " cream ". I call this Many-Layer-Dip since it has many lovely layers contributing great taste, colors, flavors, fiber, and amazing nutrition. Choose to include all the ingredients, a few only, or add even more - this recipe is very adaptable. Assemble the Many-Layer-Dip no more than 2-3 hours ahead if you want to keep it looking pretty. Although it will still be fine in taste and safe to eat after that time, some of the the layers will not stay distinct as some of the juicy layers start to mix with those next to them. The avocado stays nice and green without oxidizing as it is well ensconced without exposure to air. No air = no oxygen = no oxidation! :D NOTES: It is very easy to prepare ...