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.
Tomato is one of my favorite vegetables. I always stock up on all the different varieties of tomatoes I can find in the grocery store. Summertime is especially fun, when the grocery aisle overflow with fresh local produce. This recipe is filled with luscious tomatoes and was so yummy, I wished I had made more. But no worries, I am sure I will make some again very soon 🙂
1/2 cup quinoa
8-10 mini multi-colored heirloom tomatoes sliced
1 shallot chopped fine (use green onions if on 21 day Tummy Diet)
1 jalapeno (optional)
1 tbsp olive oil
1/2 tsp cayenne pepper
pinch of turmeric
salt to taste
cilantro to garnish
lemon juice (optional)
Bring 1 cup water to boil and add quinoa. Reduce flame and let simmer until the quinoa is cooked, adding water if necessary. Set aside.
Meanwhile heat the oil in a pan. Add turmeric, chopped shallots and chopped jalapeno and fry lightly for 2 minutes. Add sliced tomatoes, salt, cayenne pepper, and continue to cook in medium low until most of the juices evaporate.
Fluff the cooked quinoa with a fork and add to the tomato mix. Toss lightly, garnish with cilantro, drizzle with some lemon juice if desired and serve warm.