Best of 2016

I slacked off in 2016. But that is understandable. My schedule was so busy, that I had less time to try new recipes. I did try some new, retried several old, and tasty recipes!

Here are some favorite recipes from 2016.

In January, I  kicked off the year,  with some another fun Black-eyed Peas and Collard Greens recipes. This one is a keeper!

I even tried two roll recipes: Jalapeno, Scallion and Garlic  and Sun-dried Tomato and Jalapeno. Both were so delicious, that I continued to make them throughout the year!

I attempted the 21-day beach body diet in early 2016, and here’s my version of Bulghur Wheat Upma, designed to meet the container requirement (Disclaimer: I am not a certified Beach Body coach, so use at your own discretion!)

Another fun recipe in February from the beach body diet was the Brown Rice Paella.

March was all about Cauliflower Nirvana. Period!

Come April, I put all else aside for a two week vacation down under. What an incredible trip!

May is always, typically about Cherries.

I also experimented with other recipes like Mango Coconut Scones

And learnt to make Bagels… Sun Dried Tomato and Jalapeno bagels, of course 🙂

Summertime, to beat the heat, I experimented with many Popsicle recipes, many of them with mango or cherries: my two favorite fruits.

I maintained a scant patio garden this summer, which was plagued by over zealous squirrels. The most exciting vegetable from my patio garden this year  was zucchini!

August was about Savory Sun-dried Tomato Kalamata Olive and Jalapeno bread.

Two fun recipes from September included, plunging into Cauliflower Rice and Stir Fried Vegetables.

And these delicious Cherry Friands!

And another variation of the Quinoa Bisibele Bath.

October, I found Mango Chia Pudding, and it was terrific. It has fast become my go-to breakfast items!

November was incredibly busy. Come December, I did try the Tian.

But, December is all about the holidays… about Airplane Cookies!

Have a very Happy New Year!

Hope to see you back here next year!

Quick Lunch Series: Brown Rice Paella

This recipe is adapted from the 21-day fix website.

Ingredients:

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.

Honey and Sriracha Roasted Brussels Sprouts

I ate at BJ’s for the first time, while I was visiting Daytona Beach recently. I shared some Roasted Brussels Sprouts with a fellow student and they were so good, I wanted to try to make them,  the first chance I got. Here’s my variation of this side dish.

Ingredients:

1 lb Brussels Sprouts, rinsed and sliced in half
1 tbsp Olive Oil
salt and fresh ground pepper to season

Dressing:

2 tbsp sriracha
2 tbsp honey
2 tbsp lime juice

Preheat oven to 375 degrees,

Rinse and slice the Brussels Sprouts. Drizzle some olive oil, season with salt and fresh ground black pepper.

Roast the Brussels Sprouts for 45 minutes to an hour.

Meanwhile mix the dressing ingredients in a bowl.

Drizzle the dressing before serving. I think BJ’s also deep fries the roasted Brussels Sprouts briefly before serving, which I didn’t do.