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Food 4OREthought:)

Dear Food: 

Will you marry me?  I LOVE YOU!  This blog is dedicated just to you. I celebrate you by sharing my "made from scratch" recipes.
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What's on the Menu Tonight? Indian Broccoli Polenta!  

4/10/2013

2 Comments

 
Tonight's feature is my take on Polenta.  I pan roast the corn with Indian spices before adding my pre-heated water and broccoli parts.  This makes for a wonderful, hearty, bountiful flavor that blends perfectly with sauteed Balti spiced onions, mushrooms and spinach.  Now that's YUMMY in my TUMMY! See recipe below picture for my Indian style polenta!  
Picture
1 Cup Polenta Corn Grits
3.5 cups vegetable broth or water (go low sodium if using broth)
2 TBSP Sunflower oil (or Olive or Grapeseed)
4 Cups very well-chopped broccoli, stalks & tops (I pulse them in processor - no large than 1/4" pieces

SPICES:  
1/8 tsp Hing 
1/2 tsp Whole Cumin Seeds
1/4 freshly ground Black Pepper 
1/4 tsp dry Ginger Powder
1 tsp Tumeric
1/2 tsp Salt
1 tsp Coriander

To prepare the corn grits:
  • Preheat on the stove top a large dutch skillet or cast iron skillet on low setting (about 1-2 minutes)
  • Put in cornmeal and dry roast for 5 Minutes and add all the spices except the coriander.  
  • Add oil and then the coriander and mix with dry corn grits thoroughly.  
  • Slowly add your hot water (be careful of rising steam!!!) and stir as you add to avoid lumps (I add water in portions and stir after each portion)

  • Add the broccoli and stir thoroughly (veg does not have to be pre-cooked)
  • Simmer on low heat covered for 15 minutes (stirring every so ofter)
  • After 15 minutes remove from heat, keep covered and let sit for 10 minutes. 


To prepare molds:  
  • Grease a 12 muffin tin (lightly).  
  • Scoop polenta into muffin tin almost to top and then flatten with a spoon. 
  • Refrigerate for no less than 1 hours
  • Use dull bladed knife to lift out  
  • to reheat: place under broiler and watch closely (approx 3 minutes)


Serve atop sauteed veggies!!  This meal was AWESOME tonight and totally satisfying.  Can't ask for anything better and the cost to make this was next to nothing!  Much better than going out and easy to make!


2 Comments

    ABOUT THIS BLOG!

    I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head!  The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics.  This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this. 

    As for this blog - I have one piece of advice: Food is like our DNA - it is unique and specific to each of us! Add your own flare, energy and pulse and personality to your food.  It is a part of you!  It is who you are.  So, if something doesn't work for you in my recipes then be sure to be fearless and try your own flare... and  share your inspiration with us!  

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www.unbeatenpathtours.com  CALL 707 888 6121 
  • Home
  • Guided Experiences
    • ALL TOURS & GENERAL INFO
    • THE SEA RANCH ARCHITECTURE & NATURE
    • REDWOODS TO COAST
    • SIGILS WALKSHOP
    • HIKE, WRITE & DESIGN
    • Breath-Body-Mind
    • STORNETTA LANDS NAT'L MONUMENT
    • SEASCAPES AND WILDFLOWERS
    • ELOPEMENTS
    • BREATH WALK & FOREST BATHING
    • YOGA & CORPORATE RETREATS
    • LARGE GROUP OPTIONS
  • THE SEA RANCH
    • THE SEA RANCH
  • Resilience WALKshops
    • ABOUT OUR WALKSHOPS
    • SIGILS WALKSHOP
    • HIKE, WRITE & DESIGN
    • Breath-Body-Mind
  • RETREAT WORK
  • YOGA
    • ABOUT YOUR TEACHER & GENERAL INFO
    • PRIVATE YOGA SESSIONS
    • SOUND BATHING
    • YOGA STREAMS
    • YOGANATUR - HIKE & YOGA
  • BOOK ONLINE
  • CONTACT+
    • OUR BIO
    • WRITE A REVIEW
    • UNBEATEN PRESS
    • CONTACT US
    • FAQ
    • BLOG
  • Waiver & Policies
  • Buy our Beanie!