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.

Cooking with Shrooms

Hungarian Mushroom Soup

My friend Jacqueline recently shared this Allrecipes.com recipe with me, which turns out to be the same Hungarian Mushroom Soup recipe I have from Rain Forest Mushroom Company, except theirs calls for a mix of wild mushrooms.  I've needed to get over my discomfort with the notion that cooking with mushrooms picked in the wild is "a dangerous fare". This past weekend was the perfect opportunity to take the wild mushroom challenge. I'm hooked.

Homemade Mushroom Soup 101 Wonderful!

While I took a break from cooking Friday evening, my husband spent 40 minutes in the kitchen making us this absolutely delicious creamy mushroom soup; vegetarian and gluten-free. He served it up in deep bowls with slices of fresh-baked bread for himself and gluten-free bread for me to sop up the rich and flavorful broth. Here's Cliff's version of the recipe:

Ingredients:

• 4 tablespoons unsalted butter
  
  
• 2 cups chopped onions
  
  
• 1 pound fresh white cap mushrooms, sliced (or mix: shiitake, maitake, oyster...)
  
  
• 2 teaspoons dried dill weed
  
  
• 1 tablespoon Hungarian paprika
  
  
• 1 tablespoon wheat-free soy sauce (or regular)
  
  
• 2 cups vegetable broth (or chicken stock)
  
  
• 1 cup milk
  
  
• 3 tablespoons almond flour (or all-purpose flour)
  
  
• 1 teaspoon sea salt
  
  
• cayenne pepper, to taste (or ground black pepper)
  
  
• 2 teaspoons fresh lemon juice
  
  
• 1/4 cup chopped fresh parsley
  
  
• 1/2 cup sour cream
  

Directions:

1. Melt the unsalted butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for another 5 minutes. Stir in the dill, paprika, soy sauce and broth. Cover, reduce heat to low and simmer for 15 minutes.
   
   
2. In a separate bowl, whisk the milk and flour together. Pour the mixture into the soup and stir until it's well-blended. Cover and simmer for 15 more minutes, stirring occasionally.
   
   
3. Finally, stir in the sea salt, pepper, lemon juice, parsley and sour cream. Mix together and allow the soup to heat through over low heat for 3-5 minutes. Do not boil. Serve while hot. 
4. Option: garnish with a dollop of sour cream and paprika. Serves 6 or 2-4 very hungry people.

Then on Sunday afternoon, we attended the Mushroom Festival and Plant Sale sponsored by the Cascade Mycological Society and Lane Community College at the Mount Pisgah Arboretum in Eugene.

Human Shroom ticket-takers at the footbridge. 

First things first, cast our vote in the Scarecrow Contest.

Kimby and Jade Maxson pose with their Spider entry,

which won "Best Overall" in the Scarecrow Contest.

Field to Table sauteed mushrooms (sans the penne pasta) and LCC Culinary School mushroom stroganoff in phyllo bowl.

We bought several bags of wild mushrooms, including

chantrelles, shiitake, maitake and oyster; 3 for $10.

We also came away with some excellent mushroom recipes.

More Mushroom Recipes on the Cascade Mycological Society website.

Last night, I used two bags of the mixed wild mushrooms I bought at the mushroom festival for a saute that will serve 2-4. This recipe really brings out the flavor of the mushrooms. Delish!

Ingredients:

• 1/2 pound of shiitake, oyster and maitake mushrooms
• 1 tablespoon olive oil
• 2 tablespoons butter (1/4 stick)
• Sea salt and cayenne (or black pepper) to taste
• 1 shallot, finely chopped
• 1-2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 2 cloves garlic, minced
• Light sprinkling of garlic salt, to taste

Directions:

1. Clean mushrooms by gently brushing away any residue with a damp paper towel.
2. Cut of any tough stems and discard. If mushrooms are large, cut into bite-size pieces, following the shape of the mushroom.
3. Heat oil and butter in skillet over medium-high heat. Add mushrooms, salt, pepper and saute for about 3 minutes. 
4. When liquid is released, raise heat to high and saute, tossing often for another 2 minutes.
5. When liquid is nearly evaporated, add shallots and saute for another 1 to 2 minutes or until mushrooms are lightly browned and tender. Add parsley and tarragon or chives. 
6. Taste. Adjust seasoning, if necessary. Serve hot.
   

 

 Cooking from Raman Prasad's Recipes for the Specific Carbohydrate Diet on page133, I made Nafisa's Spicy Fried Fish with halibut and served it with red Himalayan rice and the sauteed mushrooms. Magnifique!

Ingredients:

• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon sea salt
• 1 pound firm fish fillets, such as sole, halibut or bass
• 2 tablespoons olive oil
• Lime wedges, for garnish

Directions:

1. Combine lime juice, chili powder, turmeric and salt in bowl large enough to hold fish fillets.
2. Coat the fish on all sides and marinate for 30 minutes.
3. Heat olive oil in skillet over medium-high heat.
4. Place fish in skillet and cook until the bottom is done; about 4-5 minutes.
5. Turn the fish over and cook for another 3 minutes or so, until the fillets reach a crisp consistency and the fish is firm.
6. Garnish with wedge of lime. Serves 3-4.

Get yourself some wild mushrooms, invite some friends over and have your own Mushroom Fest!