Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [64]
⅓ cup (55 g) diced red onion
3 ripe mangoes, peeled, pitted, and diced
1 cup (240 ml) vegetable broth
1 tablespoon agave nectar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
In a large sauté pan, heat the oil over medium heat. Add the jalapeño and onion and sauté 5 minutes, stirring frequently. Add the mangoes, broth, and agave nectar, stirring to combine. Cover, reduce heat to low, and let cook 20 minutes. Stir in the cinnamon and nutmeg. Gently mash the mango with the back of a wooden spoon. Simmer 5 minutes. Use immediately or refrigerate in an airtight container.
Srv: 60 g | Cal: 40 | Fat: 1 g | Sat Fat: 0 g | Col: 0 mg | Carb: 8 g | Fib: 1 g | Pro: 0 g
BITCHWORTHY: IS YOUR CHUTNEY DONE COOKING? PLACE A SCOOP OF COOKED CHUTNEY ON A PLATE. TAKE A FORK OR THIN UTENSIL AND DRAW A LINE THROUGH THE MIDDLE. IF THE CHUTNEY DOESN’T BLEED LIQUID INTO THE CLEAR LINE YOU JUST DREW, IT’S READY TO SERVE.
SIDES
Masoor Daal (Split Red Lentils)
Adopting their mothers’ traditions and reinventing them to tell the story of the modern-day woman, Naveen Kahn and her girlfriends have built a traveling cooking club that hosts fifteen to thirty-person dinner parties as a means of exploring worldly cuisine. They’ve taken conventional Pakistani cuisine and added a western flair, creating new flavors for time-honored dishes. Here’s one of Naveen’s favorites:
MAKES 4 SERVINGS
3 cups (720 ml) water
1 cup (170 g) dried red lentils
½ teaspoon salt
¼ teaspoon evaporated cane sugar
1 teaspoon garam masala, divided
½ teaspoon turmeric powder
1 teaspoon fresh ginger, chopped
1 garlic clove, chopped
2 fresh green chiles, chopped
2 dried red chiles
2 tablespoons grapeseed oil
1 small onion, finely diced
2 bay leaves
1 tablespoon chopped fresh cilantro
2 whole pita breads, cut into quarters
In a large saucepan, bring the water to a boil. Add the lentils and cook for about 10 to 15 minutes. Stir in the salt, sugar, ½ teaspoon of the garam masala, and turmeric. Continue to cook uncovered until the lentils are soft. Stir in the ginger, garlic, and both chiles. Remove from heat. Heat oil in a separate large saucepan and add the onion and the remaining garam masala, and sauté until onion is dark yellow to light brown. Pour in the lentils, add the bay leaves and simmer on low for 5 minutes. Remove from heat. Serve hot with rice and garnish with cilantro. Serve with pita bread.
Srv: 268g | Cal: 240 | Fat: 8g | Sat Fat: 0.5g | Col: 0mg | Carb: 31 g | Fib: 8 g | Pro: 13 g
THE SKINNY: GARAM MASALA
GARAM MASALA AIN’T YOUR MAMA’S AVERAGE SPICE MIX. A COMMON BLEND OF GROUND SPICES POPULAR IN INDIA AND OTHER SOUTH ASIAN CUISINES, GARAM MASALA IS NOW A COMMERCIALIZED SEASONING AVAILABLE AT MANY MAJOR GROCERY STORES NATIONWIDE. WHILE BLENDS WILL DIFFER FROM BRAND TO BRAND, TYPICAL INGREDIENTS INCLUDE BLACK AND WHITE PEPPERCORNS, CLOVES, BAY LEAVES, BLACK CUMIN, CUMIN SEEDS, CINNAMON, BLACK, BROWN, AND GREEN CARDAMOM, NUTMEG, STAR ANISE, AND CORIANDER SEEDS.
“Buttery” Green Beans with Toasted Almonds
If you ask me, Earth Balance is all that and a bag of chips. Vegans have been able to reinvent so many traditional recipes with the “butter” by our sides. But this one may just take the prize. While it’s a satiating side dish, I’ve been known to serve it as the main course. You won’t ever find anyone at my dinner table complaining.
MAKES 4 SERVINGS
1 pound (455 g) green beans
2 tablespoons Earth Balance
1 shallot, minced
1 clove garlic, minced
Salt and pepper, to taste
½ cup (55 g) sliced almonds, toasted
Fill a large pot with water and bring to a boil over high heat. Add the green beans and let cook until barely tender, 3 to 5 minutes. Place the Earth Balance in a large skillet over medium-high heat. Add the shallot and garlic, and sauté for 2 minutes. Drain the green beans and add to the skillet. Add a pinch of salt and pepper and cook 6 to 8 minutes, or until the green beans have cooked through. Stir frequently. Add the almonds and stir to combine.
Srv: 136 g | Cal: