New Year's Day-After South African Dried Fruit Curry

Looking forward to the new year? I am mostly filled with high expectations seasoned with bit of fear and trepidation... probably a healthy mix.

I don't know about you, but I had a lot of thoughts rumbling about in my head, right from the get go. So, I began the first day of 2010 writing New Year's resolutions, before I got out of bed. Done. Next, I hit the scales for the harsh reality check - gained 5 pounds during the holiday-months. Ouch! I already had the solution to that problem worked into my list. I will have to take another stickK contract out on my self.

We enjoyed having family with us most the day, but didn't fit in the walk we planned. However, my backup plan is to get in some yoga and stretches before returning to the comfort of my bed to review my outline of resolutions for the year and add a few more that came to mind as the day progressed. I'm determined to hold myself accountable by scheduling time slots on my Google calendar, but that's tomorrow's task.

Anyway, this evening we dined on Himalayan red rice, lightly-steamed brocollini and pan-seared halibut with fresh-squeezed lemon, dill and capers... a simple but delicious meal prepared by my husband, who happens to be an excellent cook! Notice the missing wine glass. One of my New Year's resolutions: No Wining = fewer calories = svelte figure. Right?

What about the South African Dried Fruit Curry? Thank you for your patience. Keep reading.

But, first let me digress. Our Christmas present to each other was the Excalibur 9-Tray Dehydrator. It arrived a few days ago, and this weekend we are putting it to use. I will be posting the outcomes of some of our forays into the world of dried foods this year.


This past fall we began incorporating more raw foods into our meals. I quickly discovered while perusing raw foods cookbooks that many of the best and most interesting dishes involved dehydrating certain raw foods and dishes anywhere from 4 t0 12 between 95 and 155 degrees.

Our first, test batch of kiwi, pear, apple and banana was dehydrated for 12 hours at 130-degrees with out any pretreatment, dipping or blanching. Loaded with flavor and chewy.

I will be using home-dehydrated foods in cooked dishes, as well.

A few weeks ago, while attending a house concert, I reconnected with a friend I haven't spoken to or seen since 1976. Neither of us could believe it! While catching up, I reminded Pamela of the amazing recipes she shared with me. I came across one of her recipes just today while looking through a recipe album of mine from the early '80's with my youngest daughter. South African Dried Fruit Curry. I'm going to make this dish tomorrow with store-bought dried fruits, but the next time I make it, I will be using my own dehydrated fruits. I'm excited about the possibilities and the added nutritional benefits of adding a dehydrator as a kitchen appliance.


South African Dried Fruit Curry

Ingredients:

1 cup dried apples
1/2 cup dried pitted prunes
1/2 cup raisins
1-1/2 cups water
1-1/2 pounds cubed lamb or beef (I am making this dish with tofu (prefer tempeh)
1 teaspoon salt
2 tablespoons oil
1 cup onions, minced
2 tablespoons Madras curry
2 tablespoons wine vinegar
1 tablespoon fresh-squeezed lemon juice
1/4 cup salted peanuts, chopped
2 bananas, sliced

Directions:

1. Combine dried fruits and soak in water for 1 hour or so.
2. Pat meat dry and sprinkle with salt. Brown evenly in hot oil, then set aside.
3. Brown onions in 2 tablespoons of meat fat or oil.
4. Reduce heat to low and add the curry. Stir 2 minutes.
5. Add the meat with accumulated juices (or add tempeh later).
6. Stir in the fruit and its water, vinegar and lemon juice.
7. Bring to a boil over high heat, then reduce to low.
8. Partially cover and let simmer for about 1 hour or until meat is tender when pierced OR when cooked through, add the tofu or tempeh.
9. Add water, if necessary. When done, most of the liquid should be cooked away.
10. Mound the curry on a platter on a bed of steamed rice.
    
11. Sprinkle with chopped peanuts and arrange the bananas around the curry.

Enjoy! Serves 4-6.