Tag Archives: vegetables

Quick Lunch Series: Curried Quinoa, Roasted Cauliflower and Brussels Sprouts Bowl

This recipe is loosely base on this one.

Ingredients:

1/2 head cauliflower
1/4 chopped onion
1 bag Brussels sprouts
1/2 cup quinoa
salt and fresh ground pepper
olive oil
1/2 cup coconut milk (I used lite)
coconut oil
red pepper flakes
curry powder
cardamon powder
Turmeric
Ginger
lemon juice
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!

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Sunday Morning Brunch & Panda

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.

bagels

and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦

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We will miss you, Bao Bao!

Quick Lunch Series: Cauliflower Rice and Kale Soup

As soon as I came across this soup recipe, I was propelled to try it! Here’s how I made mine.

caulikalesoup

Ingredients:

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
cumin powder
paprika
curry powder
red pepper flakes
salt and fresh ground pepper
olive oil
lemon juice
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.

caulikalesoup2

Season with salt and fresh ground pepper. Sprinkle croutons or pumpkin seeds. Drizzle lemon juice. Sprinkle herbs as needed and serve warm!

Black-eyed Peas and Collard Greens for the New Year

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.

collardwraps

For dinner I made soup loosely following the recipe here.

Ingredients:

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.

peacollarsoup

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.

See Also:

Black-Eyed Peas for Prosperity in the New Year
Hoppin’ John
Black-eyed Peas and Greens with Navrattan Spices to start the New Year
Black-eyed Peas and Collard Greens

Best of 2016

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!

bepcollard2

I even tried two roll recipes: Jalapeno, Scallion and Garlic  and Sun-dried Tomato and Jalapeno. Both were so delicious, that I continued to make them throughout the year!

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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!)

bgupma

Another fun recipe in February from the beach body diet was the Brown Rice Paella.

paella

March was all about Cauliflower Nirvana. Period!

cauli1

Come April, I put all else aside for a two week vacation down under. What an incredible trip!

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isen5

May is always, typically about Cherries.

CherrySalad

I also experimented with other recipes like Mango Coconut Scones

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And learnt to make Bagels… Sun Dried Tomato and Jalapeno bagels, of course 🙂

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Summertime, to beat the heat, I experimented with many Popsicle recipes, many of them with mango or cherries: my two favorite fruits.

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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.

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Two fun recipes from September included, plunging into Cauliflower Rice and Stir Fried Vegetables.

friedrice

And these delicious Cherry Friands!

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And another variation of the Quinoa Bisibele Bath.

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October, I found Mango Chia Pudding, and it was terrific. It has fast become my go-to breakfast items!

mangochia

November was incredibly busy. Come December, I did try the Tian.

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But, December is all about the holidays… about Airplane Cookies!

cookie1

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Have a very Happy New Year!

Hope to see you back here next year!

Savory Sun Dried Tomato, Kalamata Olive and Jalapeno Bread

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…

bread1

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!

bread2

Go here for the recipe.

Enjoy!

Links:

Check out A Soup A Week for some delicious soup recipes!

Zucchini, Yes!

Patio Garden 2016

I haven’t really had too much time to focus on my patio garden this year, all though I did buy some plants back in May. While some died even before I had a chance to plant them, my best plant this year is Zucchini! Yes! Right now I see three growing …

I have a tomato plant with four growing tomatoes, although either birds or squirrels are biting into them 😦

And herbs are great!

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