Category Archives: brunch

Quick Lunch Series: Pineapple Cauliflower Rice

I have been wanting to try this recipe for sometime now. It is one of those really quick and easy recipes if you have all the ingredients. This is adapted from here. This is how I made mine.

Ingredients:

1 frozen bag of riced cauliflower
1 cup frozen peas
1 cup shredded carrot
1 cup frozen pineapple
1 small onion chopped
2-3 cloves garlic
1 tsp coconut oil
cashews
cilantro

Seasoning: cumin powder, coriander powder, curry powder, red pepper flakes, salt and pepper

In a pan heat oil. Add onion and garlic and fry lightly. Add cumin, coriander and curry powder and continue to fry for 1-2 minutes. Add riced cauliflower, peas and carrots and continue to fry for 5-6 minutes.

Add pineapple and salt and pepper and mix well. Toss in cashews and mix well. Sprinkle some crushed red pepper (optional)

Season with some cilantro and serve warm

Black Eyed Peas and Collard Greens Chili

Happy New Year!

Over the last few years, I have been cooking black eyed peas and collard greens on New Years day. Each year I try a new recipe. This years is adapted from here. Here’s how I made mine.

Ingredients:

1 cup black eyed peas (fresh or 1 can)
4-6 leaves of Collard greens sliced
green onions (can use regular onion) sliced
2-3 garlic cloves minced
1 jalapeno chopped fine
1-2 carrots chopped
2-3 celery sticks chopped
3-4 tomatoes chopped (can use a can of tomatoes instead)
1-2 tomatoes (juice or use tomato paste)

1-2 tsp olive oil
Seasoning: salt, chili  powder (or paprika), cumin powder, coriander powder, oregano, cinnamon, nutmeg, bay leaves

 

Soak black eyed peas overnight if using fresh. When ready to make soup, steam peas in a pressure cooker.

Meanwhile, heat a Dutch oven or large pan with some oil. Add onions and garlic and fry lightly. Add carrots, celery, collard greens, tomatoes and fry for 2-3 minutes. Add the cooked black eyed peas, tomato paste, seasoning and 2-3 cups water (or broth) and mix well. Reduce flame and let simmer for 30-40 minutes.

Serve warm with a dollop of sour cream and some corn bread.

See Also:

A. SOUP. A. WEEK. BLACK EYED PEAS FOR PROSPERITY IN THE NEW YEAR
HOPPIN’ JOHN
BLACK-EYED PEAS AND GREENS WITH NAVRATTAN SPICES TO START THE NEW YEAR
BLACK-EYED PEAS AND COLLARD GREENS
BLACK-EYED PEAS AND COLLARD GREENS FOR THE NEW YEAR

Vegetarian Enchilada Casserole

Enchiladas are a favorite of mine. And this recipe loosely based on this one, turned out pretty good. I adjusted the ingredients and quantities according to my preference. Makes about 2-3 servings for that weekday meal.

Ingredients:

3 tortillas (used organic whole wheat)
2 cup frozen Latino blend vegetables comprising of corn, black beans, peppers, and onions
1 cup enchilada sauce (used Trader Joes)
cheese (I used pepper jack and parmesan)
Avocado (sliced for serving)
Sour cream (1-2 tbsp.)
Medium salsa (1-2 tbsp.)
pickled jalapenos (optional)
olive oil
seasoning – salt, chipotle power, lemon chili, and paprika

Heat 1-2 tsp olive oil in a pan. Lightly sauté the vegetables for 5-6 minutes. Season as desired with salt and spices.

Meanwhile preheat oven to 375 degrees. In an oven safe bowl spread out a layer of enchilada sauce. Top with a tortilla, add a thin layer of sauce, add half the vegetables, sprinkle some cheese. Continue layering the tortilla, cheese and sauce until done.

Bake for 40-45 minutes. Enjoy with some salsa, avocado, sour cream and pickled jalapenos.

Repost: Mango and Farro Salad

It’s what’s for lunch!

It’s the time of the month, to clean the refrigerator. What better way than to plan new recipes!

I’ve tried a Mango and Spinach Salad and a Mediterranean Spinach Salad. This one is a cross between the two. What better way then to combine/refresh old recipes.

This time with some avocado!MangoFarro

Continue to read here for the recipe.

Instant Uttapam

Tried this instant version of Uttapam recently and was quite satisfied with the result. Normally I like to plan ahead and soak my grains and beans overnight if I intend to have Uttapam. Having forgotten to do that, I went looking for an instant version and wasn’t disappointed. Here’s how I made mine.

Ingredients:

1 cup Semolina or Rawa
3-4 tbsp Kefir or yogurt
salt to taste
1-2 tsp oil

Toppings – vegetables of your choice. I normally like to use chopped kale, shredded carrot, peas, and sliced heirloom tomatoes, cilantro and some finely sliced jalapeno. Can also add chopped onion.

Mix semolina, yogurt, salt and some water to make batter. Set aside for 30 minutes. When ready to make Uttapam, place a pan on the stove, generously grease with oil. Chop and mix vegetables in batter.  Pour 1/3 or 1/2 the batter and spread out evenly. Cover and cook on medium low until golden. Flip and cook other side. Makes about 2-3  depending on size.

Serve warm with chutney. I usually like mine with peanut or sweet and sour ginger chutney.

Sunday Morning Brunch & Panda

So, last weekend, I met up with my old co-workers for a bagel brunch….

I baked fresh home-made bagels: sun-dried tomato, olive and jalapeno.

bagels

and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦

bb5

We will miss you, Bao Bao!

Cranberry Friands

I really enjoyed my Cherry Friands.

A lot.

I have been eagerly awaiting the Cherry season so I can make them again with fresh cherries.

Meanwhile, I decided to try some Cranberry Friands, mostly  following this recipe. It makes 12 friands and here’s how I made mine.

cran_friand

Ingredients:

1 3/4 cup almond meal
3/4 cup all purpose flour
1/4 cup icing sugar
1/2 tsp baking power
1 stick butter
5 egg whites
1 cup fresh cranberries
1/2 cup coconut flakes
2 tbsp white chocolate bits
a handful of slivered almonds (optional)

Pre-heat oven to 360 degrees F. Prepare two muffin tins.

In a bowl mix together flour, almond meal, and baking powder. Whisk together egg whites, melted butter and sugar. Combine the two and mix well. Fold in cranberries, coconut flakes and chocolate bits. Mix well.

Scoop and add batter to muffin tins about 3/4 full. Sprinkle some slivered almonds and bake for 25 minutes.

Enjoy with a cuppa tea!

Fun with Chia

Since I discovered Chia pudding last fall,  it has soon become one of my favorite breakfast items. It’s healthy, easy and delicious, so what’s not to like?

My basic recipe is given below along with some topping choices I have tried.

Servings: 2

Prep time 5 minutes. Total Time: 2-4 hours or overnight.

Ingredients:

1 cup coconut milk (or almond milk)
1/4 cup chia seeds
1-2 tsp maple syrup
dash of lemon juice (optional)
toppings as desired, see below for some I have tried.

Mix all three ingredients thoroughly in a bowl. Refrigerate. Mix after two hours again.

Serve with fresh fruit and nuts.

blueberrybananachia

Fresh blueberries, banana and walnuts chia.

kumquatchia

Home made granola, kumquat and roasted pumpkin seeds.

chia3

Cherry almond delight or add some dark chocolate chips and make it a Cherry Garcia!

chia4

Berry walnut crunch

chia5

Tropical paradise with mango, coconut and pistachio

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!

bepcollard2

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!

rolls2

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!)

bgupma

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

paella

March was all about Cauliflower Nirvana. Period!

cauli1

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

syd2

isen5

May is always, typically about Cherries.

CherrySalad

I also experimented with other recipes like Mango Coconut Scones

mango3

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

bagel2

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

pw2

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.

bread2

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

friedrice

And these delicious Cherry Friands!

cf

And another variation of the Quinoa Bisibele Bath.

qbbb2

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

mangochia

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

tian2

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

cookie1

cookie2

Have a very Happy New Year!

Hope to see you back here next year!

Quick Lunch Series: Cauliflower Fried Rice

I have been meaning to make Cauliflower Fried Rice since I saw this Coconut and Lime Cauliflower Fried Rice recipe and this one.  Although, I had a cauliflower at home and could make the rice from scratch, I found a bag at Trader Joes and this is how I ended making my dish.

friedrice

Ingredients:

2 cups cauliflower rice
1/4 cup lite coconut milk
some lemon juice (optional)
1 cup mix vegetables – I used shredded carrot, corn, peas, red pepper sliced, broccoli florets and sliced red onion
1-2 tsp chili oil with crushed red pepper
1 tsp coconut oil
drizzle of soy sauce
salt to taste

Heat the coconut oil in a pan. Add the cauliflower rice and cook for 3-4 minutes. Add coconut milk, lemon juice and cook on for 8-10 minutes or unitl the liquid evaporates and the rice is cooked.

Meanwhile, in a separate pan add the red chili oil and stir fry the vegetables on medium high for 5-10 minutes until lightly browned. Season with salt, red crushed pepper, and a drizzle of soy sauce. Mix in the cauliflower rice and serve warm.

It turned out delicious! It looks very much like brown rice, but once you taste it, it was pleasantly tasteful. Especially being cooked in coconut milk gives it extra flavor.

Makes 3-4 servings.