Month: May 2015

Acar Kuning (Indonesian Vegetables)

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo~~~

CIMG4419

Many, many years ago I vacationed in Sint Maarten (the Dutch name) aka Saint-Martin (the French name), an island in the Caribbean that is half French and half Dutch.  While visiting the Dutch side, my friend and I discovered how delicious Indonesian food was, and we ate at several restaurants that served riistafel (Indonesian banquets).  I came home craving more of that delicious food, but alas could not find any Indonesian restaurants in the NYC area (don’t forget, this was eons ago – now there are a few to be found).  If this had been in the memorable past, I would then have gone online and looked up Indonesian recipes, but since this predated the internet I was pretty much out of luck as I don’t think there were even any Indonesian cookbooks on the market.  That’s when I came across a class being offered in Indonesian cooking and I signed up immediately.

The good news was that the instructor (sorry I don’t remember his name) was excellent and I learned a good deal about Indonesian cooking, as well as where to buy Indonesian ingredients (there are 2 stores in Chinatown).  This was one of the recipes I learned in that class, I was a little leery when I first read the recipe as it had never occurred to me to cook cucumbers but after we made it I was completely sold.  The recipe was titled Acar Campur – however after checking out other recipes online, it looks like Acar Campur is actually pickled vegetables and this recipe is more like a stir-fry with some elements of pickling (ie sugar and vinegar).  Whatever you call it, this is a delicious and unusual way to serve vegetables. (more…)

Paleo Hummus (Hummos)

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo *

CIMG0770

Sometimes I just want a snack or light lunch.  Hummos was a great go-to but now that I don’t eat beans, it’s out or should I say “was out”.  In my quest for a replacement I’ve developed a paleo version of hummos made with potatoes and cauliflower that is just as good as the one made with beans (if you eat beans I have a recipe for Lemony White Bean Hummos here).  To be honest with you, traditional hummos is easier to make – especially if you start with canned beans – because you do have to prep and cook the cauliflower and potatoes for this version.  But if you are longing for a satisfying dip or snack, this hummos will fill the bill.  If you want a paleo dip but don’t want to bother with cooking the cauliflower and potatoes – don’t forget the Tahini I posted last June. (more…)

Roasted Peppers

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo~~~

CIMG4300  flaxseed crackers with roasted peppers and scallion

There’s nothing like homemade roasted peppers for making tasty sauces, dips, for antipasto or toppings for bruschetta, in salads or on sandwiches.  The ones you buy in jars pale in comparison to homemade; and they are so easy to do.   Although you can roast green or purple peppers, it is more common to use red, orange or yellow pepper because they have a lovely sweetness once they are cooked.  You can roast peppers on a grill as well as under the broiler.

The first and very important step is to select fleshy peppers.  Unfortunately these are usually the ones that are the more expensive ones from Holland.  You’ll recognize them by the big green stem and they should be heavy when you pick one up.  The peppers that are not as fleshy don’t roast particularly well and I just skip it if I can’t find the fleshy ones.

CIMG4239

Preheat the broiler.  After you’ve rinsed your peppers, cut them in half through the stem

CIMG4242

Then remove the stem, seeds, and any white pith.

CIMG4252

Cut the halves in half to make quarters and place on a baking sheet lined generously with foil.

CIMG4250

Place under broiler and cook until charred.

CIMG4256

Turn and cook second side until charred.

CIMG4259  CIMG4266

Immediately roll up the cooked pepper in the foil that was lining the pan.  This lets the peppers steam as they cool, making it easy to remove the skins.

CIMG4272  CIMG4283

When the peppers have cooled, open the foil packet and peel the papery/blistered skin from the fleshy part of the peppers.

CIMG4290-002

Now you have peppers ready to eat or cook with.

My favorite thing to do them them is chop them up; add plenty of garlic, some fresh or dried herbs, and some extra virgin olive oil, a little salt to taste and you are good to go.

CIMG4320   flaxseed crackers with roasted peppers and scallion