This recipe is adapted from the 21-day fix website.
1/2 cup brown rice
1 yellow bell pepper, diced
1 medium tomato, diced
1/2 medium onion, chopped
1 small Japanese eggplant, diced
1 garlic clove, minced
1/4 cup frozen peas
2-3 black olives
2-3 green olives
1/4 tsp ground cumin
1 tsp olive oil
dash of cayenne pepper
salt and fresh ground black pepper to taste
Bring 1 1/4 cup of water to boil. Rinse and add brown rice and cook according to directions. Set aside.
Meanwhile, in a pan heat oil. Add onions, peppers, garlic and eggplant and cook for 5-6 minutes. Add olives, tomatoes, rice, cumin, cayenne, salt and pepper and mix well. I skipped mushrooms, but you can add 1/2 cup baby mushrooms.
Pre-heat oven to 400 degrees. Transfer the paella to a baking dish and bake for 10 minutes.
Serve warm. Makes two servings.
I have been itching to make this since I made my Savory Jalapeno Rolls. If you know me, you should have expected this!
As expected they were fresh, and delicious.
Here’s how I made mine…
1 packet quick yeast
1/2 cup warm water
2 tsp raw sugar
1/2 cup whole wheat pastry flour
2/3 cup white all purpose flour
1/4 tsp cumin seeds
1 jalapeno, chopped fine
2 garlic cloves, minced
2 tbsp sun-dried tomato in oil
1/2 tsp salt
Combine 1/2 cup water, yeast and sugar for 10 minutes.
Meanwhile in a large bowl, mix together whole wheat pastry flour, white all purpose flour, salt, cumin seeds, garlic, sun-dried tomato in oil and minced jalapeno. Add yeast mix and mix well.
Knead for 3-4 minutes, using extra flour as needed. Cover with towel and let sit for 1.5-2.0 hrs, till doubled.
Knead for 1-2 minutes. Roll-out and distribute into 6 rolls. Lay out parchment paper on a baking dish and distribute the rolls. Sprinkle some water, cover with cloth and let sit for another 45 minutes to an hour, till doubled.
Preheat oven to 375 degrees. Bake for 20-25 minutes, until golden.
This past holiday season, I finally succumbed to baking some home-made granola. It was awesome! I loved that I could flavor it with my favorite ingredients and make it as sweet as I wanted. Here’s what I used.
3 cups oats
1/3 cup roasted pumpkin puree
1/2 cup pecans
1/2 cup dried cranberries or cherries
1/2 cup coconut flakes
2 tbsp coconut oil
2-3 tbsp maple syrup
1/2 tsp spice mix(cinnamon,and nutmeg)
1/2 cup pepitas
Pre-heat oven t 350 degrees F.
Prepare a baking dish. Layer with parchment paper or aluminium paper. Mix all ingredients and lay out on baking dish.
Bake for 20 minutes.
Serve warm with a bowl of warm milk or cold yogurt.