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.
and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦
We will miss you, Bao Bao!
As soon as I came across this soup recipe, I was propelled to try it! Here’s how I made mine.
1 small Cauliflower, separated into florets
1 bunch of Tuscan Kale, chopped
1/4 red onion chopped
1 carrot, chopped
1 clove garlic, minced
1 carton of light coconut milk or use Almond milk
red pepper flakes
salt and fresh ground pepper
3-4 cups of broth or water
Preheat oven to 400 degrees F.
Toss Cauliflower florets in olive oil, season with salt and pepper. Layout in a baking pan and bake for 20-25 minutes.
Meanwhile prepare other vegetables. Heat a little oil in a large pan or dutch oven. Lightly fry onion and garlic till translucent. Add carrot and kale and lightly fry. Add seasoning, coconut milk and broth or water and bring to a boil. Reduce flame and let simmer for 10-15 minutes.
Process the roasted Cauliflower in a food processing, pulsing lightly to create Cauliflower rice. Transfer to the soup pan and continue cooking for another 4-5 minutes.
Season with salt and fresh ground pepper. Sprinkle croutons or pumpkin seeds. Drizzle lemon juice. Sprinkle herbs as needed and serve warm!
I am a little late in posting this. Following the tradition from the last few years I made black eyed peas and collard greens on New Years Day.
For lunch, I made these Mediterranean flavored wraps with steamed black eyed peas seasoned with salt, sun dried tomatoes in oil, black olives, sliced cucumber, sliced orange pepper, banana peppers and roasted pepper hummus.
For dinner I made soup loosely following the recipe here.
2/3 cup black eyed peas, soaked over night and steamed
2-3 large collard greens
2 Roma tomatoes, diced
1/2 onion, chopped
1 jalapeno, chopped
1 tbsp coconut oil
1 bay leaf
1 inch ginger, peeled and chopped
2 garlic cloves, peeled and minced
1/2 cup coconut milk
1/2 cup broth (or use use water like I do)
1/2 tsp berbere spice
touch of turmeric
salt and fresh ground pepper to taste
cilantro to garnish
squeeze of fresh lemon juice (optional)
If using dry black eyed peas, soak in water overnight. Steam in a pressure cooker with twice the amount of water.
Meanwhile, heat oil in a large dutch over or pan. Add bay leaf, turmeric, onion, jalapeno, ginger and garlic and fry till lightly golden. Add berbere, salt, fresh ground pepper and tomatoes and continue cooking for five minutes.
Add broth or water, coconut milk and bring to a boil. Reduce flame to medium low and continue to simmer for 20 minutes. Add the cooked black eyed peas. Add more broth or coconut milk as needed and continue to simmer for another 15-20 minutes.
Add chopped greens and mix well. Keep cooking for another 5-10 minutes. Garnish with some cilantro, drizzle of lemon juice and serve warm with some rolls.
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!
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!)
Another fun recipe in February from the beach body diet was the Brown Rice Paella.
March was all about Cauliflower Nirvana. Period!
Come April, I put all else aside for a two week vacation down under. What an incredible trip!
May is always, typically about Cherries.
I also experimented with other recipes like Mango Coconut Scones
And learnt to make Bagels… Sun Dried Tomato and Jalapeno bagels, of course 🙂
Summertime, to beat the heat, I experimented with many Popsicle recipes, many of them with mango or cherries: my two favorite fruits.
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.
Two fun recipes from September included, plunging into Cauliflower Rice and Stir Fried Vegetables.
And these delicious Cherry Friands!
And another variation of the Quinoa Bisibele Bath.
October, I found Mango Chia Pudding, and it was terrific. It has fast become my go-to breakfast items!
November was incredibly busy. Come December, I did try the Tian.
But, December is all about the holidays… about Airplane Cookies!
Have a very Happy New Year!
Hope to see you back here next year!
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.
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.
I’ve been meaning to try this for a while, and finally cooked it this weekend. It is perfect for an office day meal. I do love one pot meals!
I swapped in Quinoa, instead of rice, as has been the norm lately in my routine.
2/3 cup white Quinoa
1/3 cup Toor dal (Pigeon Pea)
1 small white or yellow onion cut into 1in pieces
1 jalapeno, sliced
1 Chayote squash, peeled and cut into 1in pieces (typically bottle guard is used, but I often substitute with Chayote Squash)
1-2 medium tomatoes, chopped into large pieces
2/3 rd cup tamarind juice
1.5 cups water
1 tsp oil
a dash of turmeric
a dash of asaphoetida
1 tsp mustard seeds
1 tsp cumin seeds
2-3 dry red chillies
2-3 tsp Bisibele powder, I typically use the MTR variety
2-3 tbsp fresh (or dry) grated coconut
a few curry leaves
cilantro to garnish
coconut slices to garnish
salt to taste
2-3 tbsp ghee (optional)
I like to use a pressure pan to cook this. Heat oil in the pressure pan, add turmeric, asaphoetida, cumin, mustard and dry red chillies and fry for a minute till lightly brown. Add onions, jalapeno, curry leaves and squash and fry lightly. Add tomatoes and mix well.
Rinse and add Quinoa and toor dal and mix well. Add bisibele bath powder, salt and coconut powder and mix well. Add water and tamarind juice and mix well. Close pressure cooker lid and let simmer on medium low for 2-3 whistles. What makes this dish especially yummy is to add 2-3 tbsp of ghee!
Let cool, before opening the pressure pan. Garnish with cilantro and coconut slices and serve warm.
Makes 3 servings.
I have been wanting to try this bread for sometime. While I was reluctant to turn on the oven considering the temperatures, I am glad I finally did recently…
The only change I made to the original recipe, is to add 1 chopped jalapeno and reduce the cheese in the recipe.
It’s savory, fun and delicious with some soup for that office day meal!
Go here for the recipe.
Check out A Soup A Week for some delicious soup recipes!