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.
Slowly, but steadily the temperatures are dipping down into the 60’s and 50’s and the lows into 40’s and 30’s. Most of my summer plants, while still alive have stopped producing. Almost.
My late blooming yellow pepper plant has abundant peppers growing, but some menace appears to be attacking them. So this week, I decided to harvest some well grown peppers even if they are still green and haven’t changed color. I also harvested some Italian flat beans and some red sorrel greens. Eggplant, tomato and zucchini are still alive and flowering but rarely producing fruit. Herbs are still doing great.
I used the beans and peppers to make some Wild Rice Pilaf that turned out pretty good.
1/2 wild rice
2 small bell peppers
4-5 Italian flat beans
1 shallot chopped
1-2 garlic cloves chopped or minced
a small piece of ginger chopped
1/2 stick cinnamon
1 tsp cumin seeds
a few mint leaves chopped
1 sliced jalapeno
a few bay leaves
pinch of turmeric
1 tbsp oil
dash of garam masala
dash of cayenne pepper
Bring a cup of water to boil in a bowl and add the wild rice. Reduce flame and let cook for 10-15 minutes till the water evaporates and the wild rice is almost cooked.
In a separate bowl, add oil, cloves, turmeric, and cinnamon. Lightly fry for a few seconds till golden. Add chopped shallot, garlic, ginger, bay leaves, mint and jalapeno and lightly fry until golden. Add cut beans and peppers and continue to fry for 5-6 minutes. Add garam masala, and cayenne pepper and semi cooked rice and mix well. Add salt to taste. Add a little water, reduce flame to low and cover and continue cooking for 5-10 minutes until the beans and pepper soften.
Remove from flame and serve warm with some raita (yogurt and cucumber sauce).
Cabbage is such a bland vegetable, that I am constantly looking for new recipes. As I scoured for new ways to cook cabbage this weekend, I came across this one. It seemed perfect for that office day meal with some brown rice, making it hearty, healthy, spicy and most importantly, fulfilling!
1/2 green cabbage cut into chunks
1 onion chopped into chunks
1 green pepper cut into chunks
1/2 pint cherry tomatoes sliced
2 lemon grass stalks
2 garlic cloves chopped
1 inch ginger chopped
some fresh basil chopped
1 can coconut milk
1 tbsp red curry
1-2 tbsp Thai red chilli oil (option) or use fish oil
Salt to taste
1-2 tsp brown sugar
Combine all ingredients except the tomatoes, and the basil and bring to a boil. Cook for 10-20 minutes until the cabbage softens.
Add sliced tomatoes and basil. Add fish oil or thai red chilli oil as per preference. Cook for another 5 minutes.
Serve warm with some Jasmine rice (white or brown).