Every now and then I soak mung beans and make sprouts. I had some left over bamboo shoots and baby corn and I immediately thought about the sprouted mung bean and Thai green curry soup.
While the sprouts take several days, I decided to try a variation of Kichdi for Sunday brunch. Kichdi is usually made with rice and lentils. I have posted a recipe in the past here.
This time around replaced rice with Quinoa. Turned out pretty good.
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.
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
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
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.
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.
A. SOUP. A. WEEK. BLACK EYED PEAS FOR PROSPERITY IN THE NEW YEAR
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
Although we can find Spaghetti Squash all year round, I usually am drawn to them in fall. There were many recipes that I wanted to try, although as usual couldn’t get to them all.
My obvious favorite from before is this Spaghetti Squash Burrito Bowl. This week I tried two new recipes: Spaghetti Squash Casserole and a Very Vegetable Spaghetti Squash.
The Spaghetti Squash Casserole builds on a previous recipe you can find here. Here’s how I made the casserole this time.
1 Spaghetti Squash
2 cups tomato sauce
baby kale leaves
some sliced yellow squash and zucchini
cheese (pepper jack and parmesan)
salt and pepper
Pre-heat oven to 375 degrees.
Slice the spaghetti quash and remove the seeds and pulp. Drizzle olive oil, sprinkle some salt and pepper. Place on a baking pan and bake for 30-40 minutes. Remove and let cool.
You can find the tomato sauce recipe here.
To make the casserole, layer one cup of tomato sauce, scoop out spaghetti squash strands from one half of the baked squash and layer on top of the sauce. Layer some baby kale leaves on top of the squash. Next add a layer of yellow squash and zucchini slices. Add the remaining tomato sauce. Sprinkle sliced cheese.
Bake in the oven for 30-40 minutes. Broil for another 4-5 minutes. Serve warm with some bread.
The recipe for the very veggie Spaghetti squash is adapted from here. I used sundried tomatoes, olives, artichoke hearts, some kale and fresh basil. Sprinkle some feta cheese before eating.
This was one of the recipes I wanted to try during chickpea week and finally did so this past week. This is based on the recipe found here.
1 medium eggplant, chopped
1/2 orange bell pepper, chopped
1/2 cup chickpeas
10-12 baby carrots, chopped
2-3 Roma tomatoes, chopped
Some chopped onion (I tend to use light onion)
2-3 garlic cloves, minced
Salt and black pepper
Crushed red pepper
Fresh basil and parsley
If using dry chickpeas, soak overnight and steam cook.
Pre-heat oven to 375 degrees.
Heat oil in a pan and add onion, garlic, peppers and carrots. Fry lightly for 3-4 minutes. Add eggplant, tomatoes, chickpeas, and spices and continue frying for another 4-5 minutes.
Transfer to an oven safe bowl. Bake for 30 minutes.
Garnish with some parsley and serve warm with some pita bread or ancient grain naan bread.
I have been meaning to try these chickpea based recipes for sometime now. Although I always have canned chickpeas ready to go, it is always fun to use dry chickpeas: soak, cook and use! And while you do that, don’t forget to snack on the soaked chickpeas! Delicious!
I soaked some chickpeas during the weekend and steamed them Sunday night, so they were ready to go for the weekday lunches. I did not get to try all the recipes I wanted to, but here’s three fun ones.
First up is Chickpea Salad. I made absolutely no change to the original recipe and you can find it here.
Next up is this Quinoa salad. The only change is I added left over avocado. You can find that recipe here.
The last recipe is an old one but a favorite. This time around I did use artichoke. It is good with artichoke or mango. Check it out here!
It’s what’s for lunch
I’ve had a left over pear for sometime and decided to pick some pomegranate seeds this past weekend with a plan to make salad for lunch. An internet search provided many alternatives. I liked the ring of Pear, Pomegranate & Pecan!
This is loosely based on this recipe. Here’s how I made my salad.
Baby kale (1-2 cups)
Half a pear sliced
sliced red onion
Red wine vinegar (I didn’t have apple cider vinegar)
salt and pepper
Lay out kale at the bottom of the bowl. Layer sliced pear, pomegranate, pecan, onion and feta. Mix dressing ingredients. Drizzle over salad and enjoy!
It’s what’s for lunch
I had some parsley I needed to use and several recipes that all looked good. Between one and the other, I ended making a combination recipe that turned out pretty good. Here’s how I made my Mediterranean bowl
Quinoa: Tricolor quinoa cooked
Vegetables: Cucumber, heirloom tomatoes, red onion, red pepper, olives, banana peppers, capers
Dressing: Parsley blended with some olive oil and lemon juice
Toppings: Falafel, hummus, tahini, crispy jalapenos, pita chips, feta crumbles
Salt and pepper to taste
Cook the quinoa. Mix in the chopped cucumber, tomatoes, and onion. Add in the dressing and season with salt and pepper. Let marinate for an hour.
If making fresh falafel, can make ahead and warm before eating. I had some frozen ones ready to eat.
When ready to eat, transfer to a bowl. Top with the rest of the ingredients and enjoy!
Ultimate Mediterranean Bowl
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!
Continue to read here for the recipe.
I recently picked up a bag of organic snow peas and immediately thought of stir fried vegetables for lunch. Typically when I cook stir fried vegetables I use a bag of frozen stir fry vegetables. It turned out pretty good and this was how I made mine.
Sauce – soy sauce, honey, finely chopped garlic, finely chopped ginger, roasted sesame seeds, crushed red pepper
Vegetables – snow peas, sliced assorted peppers, broccoli, green onions, sliced carrots. Can also use baby corn and mushrooms
Salt to taste
Heat a wok or pan on medium. Add some oil and fry tofu until lightly brown. Set aside.
To the same pan add more oil and stir fry vegetables on medium high for 5-6 minutes, tossing as necessary. Add sauce and the tofu pieces and continue to cook for another minute or two.
Serve warm with some jasmine rice.