Category: Jalapeno peppers

Categories
Garlic Ginger Jalapeno peppers Kale Olive Oil Onions Squash

Simple Summer Vegetable Curry

Words and photos by Amanda Callahan of Callywood Farms

This is a super simple vegetable curry that is endlessly adaptable. If lima beans or field peas aren’t available, you can substitute canned beans (chickpeas would be great). Note that if you go with canned beans, you will need to reduce the stock to ½ cup and cook the beans with the summer squash. By taking this approach you can reduce the cooking time tremendously, and have dinner on the table in less than 30 minutes.

You can also treat this recipe as a “clean your refrigerator out” kind of dish. Just pay attention to different vegetable cooking times, and adjust as needed (for example, start onions or carrots earlier and finish with squash and softer green beans). 

Ingredients

  • Cooking fat of choice – oil or butter
  • 1 onion, diced
  • 1 jalapeño, minced
  • 1-inch chunk of ginger, peeled and grated
  • 3-4 garlic cloves, minced
  • Salt (about 2 teaspoons for the whole dish) & pepper
  • 2 tablespoons curry powder, divided
  • 1 pound lima beans, rinsed and any debris removed
  • 1 cup stock
  • 5 small summer squash/zucchini, sliced (halved if thick)
  • 1 can coconut milk
  • 1 bunch of kale, Swiss chard or spinach, finely sliced
  • 1 teaspoon garam masala
  • 1 lime, juiced

Instructions

  1. In a large sauté pan with a lid, heat oil/butter over medium heat and add onion. Sauté the onion, ginger, and jalapeño until well done and browned in spots — about 8 minutes.
  2. Add the garlic, season with salt, pepper, and 1 tablespoon of curry powder. Stir to combine everything. 
  3. Add lima beans and stock. Cover pan and let cook for about 25 minutes until lima beans are very al dente or not quite done cooking. 
  4. Add the squash and coconut milk to the lima beans and combine everything. Continue cooking uncovered for another 10 minutes. At this point, the lima beans should be done and the squash just starting to cook through. Add the remaining curry powder, adjust to taste with salt and pepper. Add the greens and stir to combine. 
  5. When everything is done cooking, turn off the heat and add the garam masala and lime juice. Stir and taste one last time for additional seasonings. 
  6. Serve with rice. And thinly sliced cucumbers (I didn’t have any for these photos, but they make a marvelous garnish!).
Categories
Cilantro Garlic Jalapeno peppers lettuce Onions Radish

Thai Pork Larb


Words and photos by Amanda Callahan of Callywood Farms
Inspired by: NYTimes and here

If you’ve been to a Thai restaurant, chances are you’ve seen this iconic dish on the menu — and for good reason! It combines the best of sweet and savory elements with textures that run the gamut from soft to crunchy. At its core, larb is a Laos-based meat salad that is then spiked with all sorts of ingredients making it a cinch to prepare — and to customize to your preferences. I used pork, but you can also incorporate beef, chicken, turkey, tofu, or even mushrooms. Add-ins are flexible too, such as lime juice, cilantro, peanuts, chile peppers, fish sauce and other condiments. The more variety you add, the more the resulting flavors will mingle and meld into a truly palate-pleasing experience.

For me, the distinguishing characteristics of larb are the combination of lime juice, fish sauce, and ground toasted rice. The toasted, ground rice can be difficult to make without the right tools – a mortar and pestle or a coffee grinder will do. If not, skip the step! It won’t be as authentic of an experience, but will still produce a tasty dish! 

Ingredients

  • 1 large red onion or 3 shallots, divided per instructions below
  • Hot water – between ½ cup – 1 cup
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 3 tablespoons jasmine, basmati or long grain white rice 
  • 1 tablespoon cooking oil
  • 3-4 garlic cloves, minced
  • ¼ cup lime juice (2-3 limes, juiced)
  • 2 tablespoons fish sauce
  • 1 teaspoon honey
  • Salt & pepper to taste
  • Crushed red pepper or fresh chilis, sliced, quantity to taste
  • 1 bunch of cilantro, chopped

For serving

  • Butterhead lettuce, outer/large leaves removed for cups
  • Radishes, chopped
  • Pickled jalapeños/peppers and the onions 

Instructions
1. With the onion/shallots – you want half of it sliced for pickles and the other half finely minced to cook with the meat. Prep as so.  

2. For the pickles: put the sliced half of the onion in a large bowl. Add the red wine vinegar and salt, and cover with hot water. Set aside. 

3. For the larb: place a large cast iron skillet over medium heat and add the rice, swirling to coat it with oil and allow to toast. It should only take a few minutes for the rice to take on a golden, almost brown hue. Remove and grind using a mortar and pestle or a coffee grinder. You’re aiming for a textured powder-like consistency. Be careful not to over do it with the coffee grinder. Set aside.

4. In the same pan, add the oil. Once it is heated, add the remaining diced onion. Sauté for a few minutes to soften, add the garlic, sauté another minute until fragrant, and season with salt and pepper. Add the meat, breaking it up with a wooden spoon. Cook until the meat is no longer pink and cooked through, about 7-8 minutes. Add additional heat, if desired, with crushed red pepper or fresh chilis. Remove from heat and set aside to cool slightly.

5. To a small bowl, add the lime juice, fish sauce, and honey. Stir to combine. 

6. Set up with lettuce cups and toppings.

7. When the meat has cooled a bit, pour the reserved lime juice/fish sauce on top, combine with chopped cilantro and taste to adjust seasonings. Add more salt, pepper, or heat as needed!

8. Scoop large spoonfuls of larb into lettuce cups, top with pickled onions, radish or other toppings you desire. Serve with steamed rice if you’d like.