Tuesday, August 16, 2011
Sweet Eats: Spiced Fried Zucchini & Curried Heirloom Tomatoes with Vegetables
I just realized my past few posts have been about food... hmmm, that might tell you something.
We have had a pretty good CSA this year. Lots of greens, potatoes, carrots, and TONS of zucchini. I made four loaves over the weekend and am growing pretty sick of it. We had a few leftover and so I went a hunting for recipes and culled a few together to create dinner.
Have you used Garam Masala before? It is a fascinating array of spices mixed together. We purchased some from a spice shop some time ago and I was always a little wary of using it. Check it out to spice up a meal if you feel things are getting a lil' mundane. I LOVE it with zucchini, super easy and unexpected.
Spiced Fried Zucchini
( *I've seen a few varied recipes out there but this is what I whipped up)
1 cup flour
1 cup milk ( may need a bit more, think pancake batter.
1 tsp garam masala or tandoor spice mix
oil for frying
Combine ingredients and get your oil and pan nice and hot. Be sure to use a larger fry pan so that you can have the zucchini pieces not touch each other.
Slice zucchini into THIN coins. Coat each with batter by dipping in. Toss them in the pan. Fry each side and place on a rack to dry.
Tip: Skip the paper towel drying for fried items. Save a tree: Use a cookie rack! ( items can drip excess oil and dry faster)
Easy Curried Heirloom Tomatoes with Vegetables
( use whatever veggies you have in the fridge!)
Small package of Heirloom tomatoes ( or any tomatoes really)
1 small onion
1small green pepper
1 cup tomato soup ( yup, regular ol' tomato soup. I used Trader Joes Organic Creamy Tomato)
2 tbsp butter
1 tsp salt
2 heaping tsp curry powder
1 tsp of tandoor spice mix ( optional)
Wash and chop all veggies. Place the butter and onions into a pan and let cook. Add carrots. Add tomato soup and spices. Stir! Add rest of veggies and allow to simmer for 30 min until everything is cooked down. Serve with couscous or rice.