Forums: September 2011 Kickstart Forum: Emeril Lagasse recipe
Created on: 09/15/11 10:26 AM Views: 2431 Replies: 6
WalksWithDogs Joined: 09/04/11 Posts: 26	Emeril Lagasse recipe Posted Thursday, September 15, 2011 at 10:26 AM Emeril made Kale and Chickpea Stew on Good Morning America today. It looks like it could be easily adjusted to be completely vegan. Here's the link: http://abcnews.go.com/GMA/recipe/emeril-lagasses-kale-chickpea-stew-14520312
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cch22 Joined: 09/08/10 Location: New York State Posts: 1000	RE: Emeril Lagasse recipe Posted Thursday, September 15, 2011 at 10:42 AM Humm.. it has interesting spices that i don't normally combine.. and i like chickpeas,kale & sweet potatoes.. so i decided to modify it and add it to my recipes till i have a chance to try it.. so here you go.. minus the oils and salt. Plus i don't know if i would go out and buy all those fresh spices. Kale & Chickpea Stew 1 medium Yellow Onion, chopped 2 cloves Garlic, minced 2 teaspoons Fresh Ginger, chopped 1 teaspoon freshly ground Coriander seeds 1 teaspoon freshly ground Cumin seeds 3/4 teaspoon ground Turmeric* ¼ teaspoon Cayenne Pepper, optional ¼ teaspoon whole Yellow Mustard Seeds 2 large Sweet Potatoes, peeled and cut into 1 inch cubes One 19-ounce can Chickpeas, drained 5 cups Vegetable Stock or low-sodium vegetable broth 1 pound Kale stems removed and cut into bite size pieces 1 cup canned Unsweetened Coconut Milk Cooked Jasmine rice, for serving 2 tablespoons chopped Cilantro, for garnish ¼ cup julienned Red Bell Pepper, for garnish In a large sauce pan or Dutch oven saute the onion in water for about 3 minutes or until translucent. Add the garlic & ginger; cook for another 2 minutes. Add the coriander, cumin, turmeric, cayenne, and yellow mustard seeds. Cook for 1 minute longer. Add the sweet potatoes, chickpeas, vegetable broth, kale, and increase the heat to medium high. As soon as the stew begins to simmer, reduce the heat to medium low and gently simmer for 35 minutes or until the sweet potatoes are tender. Stir in the coconut milk and cook for 15 minutes longer. Serve with the jasmine rice and garnish with the chopped cilantro and red bell pepper. Recipe courtesy Emeril Lagasse and modified by Cynthia
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: Emeril Lagasse recipe Posted Thursday, September 15, 2011 at 12:34 PM cch22 wrote: Humm.. it has interesting spices that i don't normally combine.. and i like chickpeas,kale & sweet potatoes.. so i decided to modify it and add it to my recipes till i have a chance to try it.. so here you go.. minus the oils and salt. Plus i don't know if i would go out and buy all those fresh spices. Kale & Chickpea Stew 1 medium Yellow Onion, chopped 2 cloves Garlic, minced 2 teaspoons Fresh Ginger, chopped 1 teaspoon freshly ground Coriander seeds 1 teaspoon freshly ground Cumin seeds 3/4 teaspoon ground Turmeric* ¼ teaspoon Cayenne Pepper, optional ¼ teaspoon whole Yellow Mustard Seeds 2 large Sweet Potatoes, peeled and cut into 1 inch cubes One 19-ounce can Chickpeas, drained 5 cups Vegetable Stock or low-sodium vegetable broth 1 pound Kale stems removed and cut into bite size pieces 1 cup canned Unsweetened Coconut Milk Cooked Jasmine rice, for serving 2 tablespoons chopped Cilantro, for garnish ¼ cup julienned Red Bell Pepper, for garnish In a large sauce pan or Dutch oven saute the onion in water for about 3 minutes or until translucent. Add the garlic & ginger; cook for another 2 minutes. Add the coriander, cumin, turmeric, cayenne, and yellow mustard seeds. Cook for 1 minute longer. Add the sweet potatoes, chickpeas, vegetable broth, kale, and increase the heat to medium high. As soon as the stew begins to simmer, reduce the heat to medium low and gently simmer for 35 minutes or until the sweet potatoes are tender. Stir in the coconut milk and cook for 15 minutes longer. Serve with the jasmine rice and garnish with the chopped cilantro and red bell pepper. Recipe courtesy Emeril Lagasse and modified by Cynthia What's the asterisk by Turmeric for? Is that just one of those spices you made optional because you don't always have it on hand? We rarely had turmeric until recently because it gets used in a now-favorite pickle recipe. Just goes to show that once you get out of the meat-and-potatoes rut, anything goes! --Deb R
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cch22 Joined: 09/08/10 Location: New York State Posts: 1000	RE: Emeril Lagasse recipe Posted Thursday, September 15, 2011 at 1:22 PM on the abc website the * went to this.. i took it out because it wasn't part of what you need to make the stew *Cook's Note: Turmeric is a rhizome that is used widely in Indian cooking. It is one of the main ingredients in curry, lending it a distinctive flavor. Turmeric has a slightly bitter flavor. It is used as a food coloring for cheese, butter and mustard thanks to its bright yellow color. Turmeric is also considered a super antioxidant and is used in both Indian and Chinese herbal medicines.
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: Emeril Lagasse recipe Posted Thursday, September 15, 2011 at 1:24 PM oh, okay, it was just an informational bit for folks who have never looked for turmeric before. Got it. --Deb R
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cch22 Joined: 09/08/10 Location: New York State Posts: 1000	RE: Emeril Lagasse recipe Posted Thursday, September 15, 2011 at 1:25 PM yea...sorry about that...i should have taken out the *, cause you never know, it could have been important
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: Emeril Lagasse recipe Posted Thursday, September 15, 2011 at 1:32 PM cch22 wrote: yea...sorry about that...i should have taken out the *, cause you never know, it could have been important I figured it was a note you wanted to make (like "this is optional" or "to taste" or "substitute curry powder instead") but you missed adding the * to the note somewhere down below --Deb R
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