Curried Veggies and (no-fail) Saffron Rice

Curried Veggies

• 1 1/2 tsp curry powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• sprinkle of ground cardamom
• sprinkle of ground cloves
• 2 Tbsp avocado (or olive) oil
• 15 oz can tomato sauce
• 15 oz can coconut milk
• 1/2 tsp brown sugar (or more to taste)
• salt to taste

*Veggies of choice*  ...just try to keep proportions close to what I've listed here...

• 15.5 oz can garbanzo beans (chick peas), drained and rinsed
• 12 oz bag frozen Florentine vegetables (broccoli, carrots and cauliflower)
• 12 oz bag frozen Brussles sprouts
• you could also try peas, sweet potatoes, cabbage, potatoes, etc.

Heat oil over medium heat in a large skillet.  Add curry powder, garam masala, turmeric, cardamom and cloves to oil and stir so spices and oil thicken to a paste.  Add the rest of the ingredients and stir.  Cook, covered,over medium heat for 20-30 minutes (or until the veggies are fork tender), stirring periodically.

...MEANWHILE...

(no-fail) Saffron Rice

• 1 cup jasmine rice
• 2 cups water
• 1/2 Tbsp unsalted butter (or use salted and omit the extra salt)
• salt to taste
• small pinch of saffron

Combine all ingredients in a microwave safe bowl.  Cover and cook on high for 5 minutes.  Continue cooking, covered, for another 15 minutes at 50% power.  Fluff with a fork and serve immediately.

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Refrigerator [sweet] Pickles

Refrigerator pickles are one of the easiest things to make and they keep my kids and I happy on warm summer days...

The very basics that you'll need for any kind of refrigerator pickles are:

• produce to pickle
• vinegar
• filtered water
• salt

The combination of the vinegar and the salt are what do the actual pickling/preserving for you.  From this very basic recipe, you could make so many different kinds of pickles!  Just change up your seasonings and you could have a whole new flavor combination.

This is how I make my sweet pickles...

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Refrigerator Sweet Pickles

• cucumbers, cut into coins
• 1/2 cup apple cider vinegar
• 1/2 cup filtered water 
• 1 tbsp sugar
• 1 tbsp kosher salt
• 1/2 tbsp mustard seeds
• 1/8 tsp cumin seeds 
• 1/8 tsp dill seeds
• 1/8 tsp celery seeds
• a sprinkle of turmeric
• a sprinkle of ground cayenne
• 1/8 tsp onion powder (though I prefer adding thinly sliced red onions instead, tonight it was an afterthought, so I opted for onion powder)

Wash and chop the cucumbers (and red onions, if you're using them) and place in a sanitized pint sized jar (or similarly sized air-tight container).  Add mustard seeds, cumin seeds, dill seeds, celery seeds, turmeric and cayenne (and onion powder, if you're using it) to the jar.

In a microwave safe container (that's easy to pour from), combine vinegar, water, sugar and salt.  Microwave on high for 1-2 minutes, stirring occasionally until the salt and sugar have mostly dissolved.  Pour this liquid over your cucumbers (there should be enough liquid to cover the tops of the pickles), close up the jar and give it a good shake to evenly distribute all of the seeds and spices.

Wait 24-48 hours before eating to allow the cucumbers to absorb all of the flavors.  They should keep well in your fridge for at least a couple of weeks (maybe longer).....  if they last that long!

**PLEASE NOTE that this recipe is written strictly for refrigerator storage...  DO NOT try to process these pickles in a water bath or pressure canner!  

ENJOY!