October 31, 2012 § Leave a comment
One of the best parts of Halloween is carving a pumpkin and roasting the seeds. Over the years, I’ve tried many sweet and savoury recipes and this year, I decided to make a batch of cinnamon and nutmeg pumpkin seeds. It’s fairly easy and a hit with both kids and adults alike. Be careful if you decide to keep a bowl of them on your counter as they are highly addictive.
Preheat oven to 325 F
Cooking time 20 minutes
1 cup (250 ml) pumpkin seeds
2 tbsp (30 ml) brown sugar
1/2 tsp (3 ml) cinnamon
1/4 tsp (1 ml) nutmeg
pinch of salt
2 tsp (10 ml) vegan or regular butter at room temperature
1. Combine the ingredients in a bowl.
2. Place seeds on a baking tray and bake until the seeds are dry and crispy about 15 minutes.
October 22, 2012 § 1 Comment
Long bean curry has always been one of my favourite curries and many of my friends would say the same. It’s happened on a few occasions where I’ve run into old friends and they say that they’ve been thinking about me because they are craving my long bean curry. It makes me laugh when they wish that I had a restaurant where they could pop by and eat it regularly. This curry is best when served with a side of raita or even with some plain yogurt. If you can’t find the long bean in your ethnic grocery store, you can substitute green beans.
Cooking time 45 minutes
2 tbsp (30 ml) olive oil
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) mustard seeds
5 fresh or 10 dried curry leaves
1 tbsp (15 ml) minced ginger
3 cloves crushed garlic
1 small red onion diced
5 cups (1.25 L) long beans cut into 1 1/2 – 2 inch pieces
2 cups (500 ml) diced tomatoes
1 1/2 tsp (7 ml) sea salt
3/4 tsp (3 ml) masala
3/4 tsp (3 ml) turmeric
1. Heat a large saucepan on medium heat and add the olive oil. When the oil is hot, add the cumin and mustard seeds. When they begin to pop, add the curry leaves and stir.
2. When the curry leaves become fragrant, add the ginger, stir, add the garlic, stir for a few seconds and then add the onions. Cook the onions until they are soft and slightly brown.
3. Add the long beans to the saucepan and cook covered. Long beans have a thick exterior and take a long time to soften. Uncover the pan every 7-8 minutes and stir the beans. When the beans start to soften, add the salt and tomatoes and continue stirring occasionally. Cook until the beans soften and tomatoes incorporate and create a sauce. Add the masala and turmeric and cook for a couple more minutes and turn off the heat. Enjoy with rice, naan, chapati and a side of raita.