Country Captain With Cauliflower And Peas Recipes

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COUNTRY CAPTAIN WITH CAULIFLOWER AND PEAS



Country Captain with Cauliflower and Peas image

Provided by Molly Stevens

Categories     Soup/Stew     Chicken     Tomato     Sauté     Low Cal     High Fiber     Dinner     Spice     Cauliflower     Legume     Pea     Healthy     Clove     Cardamom     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 24

Spice mixture:
1 1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
3 whole cloves
1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)
1 1/2-inch piece cinnamon stick
1/2 teaspoon turmeric
1/4 teaspoon (scant) cayenne pepper
Chicken:
5 tablespoons peanut oil or vegetable oil, divided
1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
Coarse kosher salt
2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces
1 bunch green onions, dark green and white parts chopped separately
1 tablespoon finely grated peeled fresh ginger
2 garlic cloves, minced
1 1/2 cups (or more) low-salt chicken broth
1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)
1/3 cup dried cherries, finely chopped
1 tablespoon smooth peanut butter
1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)
1/3 cup coconut shavings,* lightly toasted

Steps:

  • For spice mixture:
  • Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
  • For chicken:
  • Heat 3 tablespoons oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.
  • Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.
  • Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 1/4 cupfuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.
  • Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls. Sprinkle each serving with green onion tops and toasted coconut shavings and serve.
  • Strips of unsweetened coconut (also called coconut chips); available at some supermarkets and at many natural foods stores and from melissas.com.

CAULIFLOWER WITH PEAS



Cauliflower With Peas image

I am trying to eat less meat both for health and expense, but still keep my meal satisfying. I found this recipe in "Organic Gardening" magazine. They suggest the recipe is a good start and you can add cubed potatoes, diced chicken, or extra-firm tofu. Also they say try replacing the cauliflower with Brussels sprouts.

Provided by threeovens

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon gingerroot, freshly grated
1/2 teaspoon garlic clove, minced
4 shallots, peeled and sliced
1 head cauliflower, broken into bite-sized florets (4 cups)
1 cup frozen peas
1/2 cup grape tomatoes, halved
1 teaspoon ground turmeric
1/2 teaspoon fresh ground black pepper
2 tablespoons ground coriander
1/4-1/2 teaspoon cayenne pepper (optional)
salt
fresh cilantro, for garnish (use either the leaves or chop leaves with stems)

Steps:

  • In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds.
  • Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.
  • Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.
  • Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.
  • Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.
  • Transfer to a serving bowl and garnish with fresh cilantro.

Nutrition Facts : Calories 154, Fat 8.1, SaturatedFat 1.1, Sodium 85.8, Carbohydrate 18.4, Fiber 6.1, Sugar 5, Protein 5.8

CHEESY CAULIFLOWER WITH PEAS



Cheesy Cauliflower with Peas image

I couldn't "sell" cauliflower to my daughters until I came up with this saucy casserole. Then they requested it. It appeals to kids' tastes, even with vegetables they don't usually eat.-Barbara Jaggers, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 9

1 large head cauliflower (about 2 pounds), broken into florets
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups whole milk
1 cup frozen peas
1/2 cup sliced fresh mushrooms
1-1/2 cups shredded cheddar cheese, divided

Steps:

  • In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts :

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  • Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
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  • Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 1/4 cupfuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.


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