This recipe is loosely base on this one.
1/2 head cauliflower
1/4 chopped onion
1 bag Brussels sprouts
1/2 cup quinoa
salt and fresh ground pepper
1/2 cup coconut milk (I used lite)
red pepper flakes
kale or other greens (optional)
Preheat oven to 375 degrees F.
Trim and rinse cauliflower florets. Toss in oil, salt and pepper and red pepper flakes in an oven safe bowl.
Trim and slice Brussels sprouts. Toss in oil, salt and pepper. Transfer to an oven safe bowl
Bake for 30-40 minutes until lightly browned.
Meanwhile, heat 1 tsp coconut oil, add onion and cook until translucent about 5 minutes. Add turmeric, curry powder, ginger and cardamon powder and fry for an additional 30 seconds. Add coconut milk, 1/2 cup water and 1/2 cup quinoa. Bring to a boil. Reduce heat and let simmer for 15-20 minutes until cooked. Season with salt.
Fluff the quinoa, top with roasted cauliflower, and Brussels sprouts. Top with green onions, drizzle lemon juice and toss in some greens such as green onions and chopped kale!
Perfect for a guilt free, week day, office meal!
I thought I will finish the list and add the Bulgur wheat upma as well. I decided to measure carefully and make this following the 21-day fix container method.
1/4 cup bulgur wheat
1 shallot, chopped
1 carrot, chopped fine or grated
1 small potato, chopped
8-10 mini heirloom tomatoes, sliced
1 small jalapeno, chopped
1 tsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
a few curry leaves
In a small pan heat oil. Add cashews, dals, mustard seeds and let cook for a minute until lightly browned. Add jalapeno and curry leaves and fry for a few seconds. Add onions and potatoes and continue frying for 1-2 minutes.
Add carrots and tomatoes and mix well and continue frying for another minute. Add 1.5 cups water and salt to taste and bring to boil. Reduce flame and let simmer for 5-6 minutes until the vegetables soften.
Add bulgur wheat and mix well. Continue cooking until cooked and all the moisture evaporates. I like to increase the flame to medium heat, add a little ghee and cook for a minute or two to let the bottom brown a little. That’s the tasty part 🙂
Serve warm. Makes 1 serving.
I am not a 21-day fix expert, but I count this as 2 Greens, 1 Yellow, 1 Blue and 1 tsp.
Millet & Beets Upma
Pearl Couscous Upma
Pearl Tapioca Upma
Red Rice Poha Upma
Upma & Pesarattu
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.
1 lb Brussels Sprouts, rinsed and sliced in half
1 tbsp Olive Oil
salt and fresh ground pepper to season
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.
I am a great proponent of one pot meals. So Vangi bath is great! It is even better if I can replace white rice with Quinoa. This makes 2-3 servings if you are on a diet.
1/2 cup quinoa
1 Japanese eggplant, cut into 1 inch pieces
1 small yellow onion sliced
1 jalapeno sliced
a touch of turmeric
a dash of asafoetida
1-2 tsp olive oil
1 tsp cumin seeds
1-2 tsp Vangi Baath mix or make your own
1-2 tbsp tamarind juice
1 tsp grated coconut
1-2 tsp toasted cashews or peanuts (optional)
Salt to taste
cilantro to garnish
Bring one cup water to boil and cook the Quinoa as per instructions. Set aside.
Meanwhile heat oil in pan. Add turmeric, asafoetida, cumin and fry for a minute. Add sliced onion and jalapeno and saute for 2-3 minutes until golden. Add chopped eggplant and fr for 10-15 minutes till cooked. Season with salt, add tamarind juice and cook for another 2-3 minutes.
Season with Vangi bath mix or home made curry powder, grated coconut and mix well.
Combine with Quinoa, garnish with some chopped cilantro and top with some toasted nuts such as cashews or peanuts.
This year I tried a whole host of new recipes. Unlike last year when I attempted A. Soup. A. Week. this year I was more flexible, trying new recipes I came across. In January, I tried the 21 Day Tummy Diet. While I liked some of the recipes, being vegetarian, it was hard to stay within the bounds of the diet. Several recipes I tried from this diet remain favorites and throughout the I year I have cooked them.
My patio garden was a moderate success. I tried planting from seeds this year and while some flourished, there were several that flopped. Still it is a lot of fun and I am looking forward to spring to start planting again!
It was hard to pick one recipe per month, and several months I had more than one favorite, but here are a list of some of my favorites from 2014.
MY TOP PICKS OF 2014:
January: Roasted Vegetable Soup
February: Tomato Quinoa
March: Mango Pullihora with Quinoa
April: Greek Chickpea Mango Pasta Salad
May: Mango Rissoto
June: Cherry Cake
July: Thai Baby Green Eggplant
August: Spicy Quinoa Vegetable Dum Biryani
September: Red Rice Poha Upma
October: Red Lentil and Cucumber Salad
November: Creamy Tomato and Basil Soup
December: Cardamon Flavored Persimmon and Orange Marmalade
As for you, my recipes using Amaranth continued to dominate 2014 with Amaranth Upma as well as Amaranth Dosa being the most visited posts.
TEN MOST POPULAR POSTS VISITED BY YOU:
21 Day Tummy Diet
Valor Papdi or Indian broad bean snagged the fourth spot.
Spicy Chickpea and Brussels Sprouts
Sugar Cookies with Cream Cheese Filling
Mango Madness: Mango Carrot Muffins
Stay Safe and Have a Very Happy New Year and I hope to see you back here next year!
Here’s another one from the 21 Day Tummy Diet…
2 yellow squash sliced
2 zucchini sliced
3/4 cup 1% milk
1/3 cup almond flour
1/2 cup grated Parmesan cheese
2 tbsp oat bran
1 tbsp olive oil
salt and fresh ground pepper to taste
Pre heat oven to 450 degrees.
Heat the oil in a pan. Add sliced squash and salt and fry lightly for 6-7 minutes. Add milk and continue cooking until the milk almost halves about 3 minutes.Transfer to a baking pan.
In a separate bowl mix together almond flour, oat bran and cheese. Top the squash with the mix. Sprinkle some fresh ground pepper and bake for 15 minutes or the crust slightly browns.
I had picked up some Eggplant this week to make some Ratatouille. The recipe in the 21 day Tummy Diet was the Ratatouille Frittata which I was reluctant to make. I scoured several of my favorite food blogs (Eat, Live, Run being one of them) for something different. I had this vague idea of roasted eggplant, zucchini, tomatoes… and then I found one that was just perfect here. Here is my version with very slight changes.
1 medium eggplant cut into chunks
1 zucchini cut into chunks
1 yellow onion cut into chunks
2 bell pepper cut into chunks (I used 1 green and 1 yellow)
2 medium tomatoes cut into chunks (or used 1 can)
5 garlic cloves chopped
0.5 cup chopped fresh parsley
1 can chickpeas (drained and washed)
1-2 tbsp olive oil
salt and fresh ground pepper
a little lemon juice (optional)
dash of paprika (optional)
Preheat oven to 425 degrees.
Toss the first 6 ingredients in olive oil, salt and pepper in a large oven safe dish. Roast for 40-45 minutes, mixing halfway through. Add chickpeas, and fresh parsley, toss lightly and continue roasting for another 10-15 minutes.
Remove from oven and serve warm. Drizzle a little lemon juice, add salt and pepper as needed. Serve stand alone or with some brown rice couscous. Makes about 4-5 servings.