Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Mattar Paneer

I generally follow the rule of moderation, except of course for sugar which I have banished from my household after it caused such massive grief. But paneer is one of my vices. I could eat a block of paneer with salt and pepper in a single sitting. Maybe with a little cayenne pepper to add a little kick. I really could. For those who are scratching their heads, paneer is the absolute best part of milk. You start with super fatty whole milk. And then you curdle it to separate the milk solids (aka – milk fats) from the watery liquid. THEN, you proceed to drip out the last remaining bits of liquid because really, it just gets in the way of the good stuff. THAT my friends is paneer. Pure, unadulterated milk fats. Yum.

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Tempeh Cashew Noodles

I’ve been eating tofu for so many years. Eating, cooking, I’ve even drank tofu in smoothies. And I’m mostly a vegetarian. So I was pretty surprised when I discovered tempeh recently. Not sure how I missed this nutty, tasty, soy product but there you have it. If you’re like me and are sitting there scratching your head about what tempeh is, here is a little summary.

Tempeh, like tofu, is made with soy. The difference is that it’s made with whole soybeans which gives it a higher content of protein and dietary fiber. Sounds great huh? Also it’s fermented so it should be easier to digest for most people. I found my packet of tempeh at my local Whole Foods. The one sad thing that I did read on wikipedia is that the tempeh found in the “western countries” is not fermented with the same culture as it is traditionally. This could cause it to have less B12 and beneficial bacteria. So now my next goal is to find tempeh from an asian store.

This tempeh dish is delicious. I love the asian flavors. And quite easy to make which is perfect for dinner after a busy day. I hope you enjoy it as much as I did.

Enjoy!

Tempeh Cashew Noodles

Makes: 4 servings
Ready in: 40 minutes

Ingredients

  • 3/4 cup cashews
  • 8 ounces tempeh
  • 1 packet of gluten free noodles
  • 2 small heads of broccoli
  • 1 cup frozen peas
  • 1/2 medium onion
  • 1 tablespoons olive oil
  • 3 garlic cloves
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon honey
  • 2 small chillis

Directions

1. Put some hot water to boil for the pasta. Chop the broccoli into flowerettes.

2. Chop the onion.

3. Chop the tempeh block into small cubes.

4. Heat the olive oil over medium heat in a medium pan. Stir fry the onions, broccoli and tempeh until the onions are soft and the tempeh is slightly brown. If the veggies cook much faster than the tempeh, just lower the heat. This may take some time so continue onto the next steps but don’t forget to periodically stir this mixture.

5. Cook the pasta according to the instructions on it’s package. About 4 minutes before the noodles are done, add the frozen peas.

6. In a blender, blend the cashews, garlic, soy sauce, vinegar, honey, sesame oil and chillis until the mixture is smooth.

7. Once the tempeh mixture is cooked, mix in the cashew sauce.

8. Pour the entire tempeh mixture over the noodles. Stir to combine. Serve hot!

This has been shared at: Fresh Clean and Pure Friday, Full Plate Thursday, Feed Me Tweet Me Follow Me Home

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Cauliflower Peas Subzi

What is it that makes a good cook? Why is it that despite all my trials, my cooking comes no where near my mother’s? My mom always told me, “Cook with love – that makes the difference”. Now, I’ve tried this.. I’ve tried cooking with my heart brimming with love and affection. Love for my recipe, for my ingredients, for my “guinea-pigs” (aka family) even for myself. And for those that don’t know me well enough, I have *literally* spoken words of affection to my food. Yes, that probably is the engineer in me. Anyhow, I’m sorry to report – that cooking this way, although a lot more enjoyable, STILL didn’t come close to my mother’s.

Many say it’s “experience”. Now, experience has told me that experience is just not it. 😀 Ha! It’s true though. I really don’t believe that simply having years and years of making the same dish over and over again makes someone a good cook. Or a good anything for that matter. May be competent.. but not good. Definitely not great.

Here’s my thought of the day: A great cook is a great experimenter.

I believe to become a truly good cook… nay, a *great* cook (or your favorite noun), you must be an experimenter. You must take what is given to you, for example a recipe, and experiment with it. Tweek it. Modify it. Throw it out. Rewrite it. Mold it. This probably is what my mom means when she tells me to cook with love.

So in an effort to come close to my mother’s cooking, I’m going to focus my cooking on experimenting, starting with some basics. This recipe is a play on a basic Indian vegetable side. Something I grew up eating quite a bit of. It’s fairly easy, tasty and quick to make. The offsetting colors of the yellow cauliflower and the green peas make it quite interesting and beautiful. Please note, the yellow color is due to the turmeric powder. I simply used a regular white cauliflower.

I hope you take this recipe simply as a base.. a base to experiment. Enjoy!

Cauliflower Peas Subzi

Makes: 6 servings
Ready in: 35 minutes

Ingredients

  • 1 cauliflower head
  • 1/2 cup frozen peas
  • 1 tomato
  • 1/4 of a yellow onion
  • 1/2 teaspoon cumin seeds (jeera)
  • 1 inch ginger
  • 2 green chilies
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 2 tablespoons plain yogurt (Omit if vegan. Use SCD legal yogurt if following SCD)
  • salt to taste
  • 2 teaspoon oil

Directions

1. Chop up the cauliflower into small florets. Larger the florets, the longer it will need to cook.

2. Peel and finely chop the ginger.

3. Finely chop the green chilies.

4. Thinly slice the onion.

5. Chop the tomato into small chunks.

6. Place the frozen peas in a bowl. Cover the peas with water and heat in the microwave for about 30 seconds.

7. Heat the oil on high. Once it is hot, add the cumin seeds. You can test if the oil is hot enough by dropping one or two seeds into the oil. The cumin seed should sizzle.

8. Once cumin seeds crackle, pop and turn into a brown color, add the ginger, green chillies and onion. Saute on medium heat till the onions turn light brown and translucent. Add a little bit of water if the onions look like they might be burning

9. Add the cauliflower, turmeric powder, tomato, green peas, gaaram masala, salt and 3 tablespoons of water. Cover and cook on medium low heat for 8 to 10 minutes until the cauliflower becomes tender.

10. Add the yogurt and mix well. Cook on low flame for another 2 – 5 minutes. Serve garnished with coriander.

This recipe is linked at: My Meatless Mondays, Slightly Indulgent Tuesdays, Delicious Dishes, Tasty Tuesday Parade of Food, Gluten Free Wednesdays