Indian Fusion Cabbage Stir Fry

So I was reading and enjoying my "Organic Gardening" magazine when I stumbled upon this recipe that I just HAD to try.... It contained very few ingredients, most of which I already had in my pantry/ fridge...

Recipe Courtesy of Suvir Saran, ( owner and chef of the popular Indian Fusion restaurant in Manhatten, De'vi)

It contains turmeric which is highly medicinal herb with many healing properties.

This picture does not do the colors in this amazing recipe justice but I urge everyone to try it...

• 3 TBSP Canola Oil ( i used coconut oil )
• 1 1/2 tsp. cumin seeds
• 1 tsp. Ground Turmeric Powder
• 3 dried Red Chile Peppers
• 2 cups toasted unsalted peanuts ( can substitute with soynuts )
• 1 ( 3 1/2 lb ) head of cabbage cored and finely chopped
• 2 cups frozen peas
• 1 to 1 1/2 tsp Sea Salt or Kosher Salt

1. Heat the canola/coconut oil with the cumin seeds, turmeric powder, and chile peppers in a large pot or work over medium high heat , stirring ocasssionally, until the chiles become smoky and the cumin seeds start to pop..

2. Add the peanuts and cook for 2 minutes to brown them slightly and heat them up.

3. Add one half of the cabage and all of the peas, stir to combine with the herbs. After about 2 minutes and the cabbage has started to wilt ,, add the remaining cabbage. Cook stirring often, until the volume has reduced by one third and the cabbage looks somewhat browned around the edge . Mix in salt and serve warm or at room temp.

RASBERRY no bake CHEESECAKE !

OH what can this simple bowl of RASBERRIES can inspire ? ?

So Lily got an AWESOME Christmas gift this year ! A NEW COOKBOOK... Mom and Me Cookbook- Have fun in the kitchen by Anabel Karmel )


Many of you who know me,, know that her book "First Meals" is one of my regularly referenced cookbooks when Lil plum was a wee tott... So,,, On this lovely winter day off we decided to bust it out and hit the kitchen.... armed only with what we had in our pantry we were going to make a treat and OH what a treat we made,,,,, ( keep reading ) only 8 ingredients too ! SWEET !


RASBERRY RIPPLE CHEESECAKE ( no bake)
1 stick of butter
8 oz of graham crackers.
1 tsp vanilla extract
16 oz cream cheese ( thats 2 blocks )
1 cup super fine sugar
2/3 cups powdered sugar
1 1/2 cups heavy whipping cream
2 1/2 cups fresh rasberries ( we used frozen and it worked fine )

1. Put crackers in ziploc bag and use rolling pin to roll and crush them into a crumble

2. Melt butter in saucepan and add crackers to the melted butter.

3. Line a 8 inch springform pan with plastic wrap or parchment paper and pour graham cracker mixture into bottom of pan.

4. Press flat with potato masher and place in the refrigerator to chill .

In the meantime...................................

5. Make rasberry puree. Bring rasberries and powdered sugar to a boil... lower heat and simmer on low for about 10 minutes. Cool and then strain through a sieve or cheesecloth to remove all seeds.

6. Mix together the cream cheese, sugar and vanilla . In a seperate chilled bowl whip the heavy whipping cream in a separate bowl til stiff.

7. Fold the whipped cream into the cheese mixture.

8.. Spread 3/4 of the cheese mixture on top of the graham crust.

9. Spoon 3/4 of the puree on the top and swirl it into the cheese mixture. Carefully trying not to let your lovely toddler lick the spoon in between layers :) LOL

10. Gently spread on the remaining cheese mixture and drizzle straight lines of remaining rasberry puree on top. Pull and skewer or chop stick through the lines to make a feathered effect.

Refrigerate for a couple hours or overnight.......... and.............................

VOILA ! YUMMY PERFECTION ! ! As you can see..... LILY would agree.... In this kitchen we not only take cooking as "serious business" We HAVE FUN too . ! ! DELICOUS FUN !