I had some left over broccoli florets which is too small of a quantity to make any dish as is. I had never cooked broccoli with any other vegetables except once with kidney beans ( Broccoli with kidney beans). So this time I thought to add one of my favorite root vegetable – potatoes. Broccoli and potatoes – sounds strange. But believe me, this is so delicious, quick and healthy. I was out of the kitchen in about 15 minutes. Added fried onion gives this dish an extra flavor
- 1 cup broccoli florets
- 1 small potato
- ½ cup chopped red onion
- Oil for sautéing
- Cooking spray
- ½ teaspoon red chili powder
- 1 teaspoon red pepper flakes
- Salt to taste
- Preheat oven to 350 F. Spray oil to a small cookie sheet and spread broccoli florets in one layer. Spray oil over broccoli lightly and roast for just 5-7 minutes (alternately you can also stem the broccoli for 5 minutes)
- Chop potatoes into small cubes – almost the size of broccoli florets
- Add about one tablespoon oil to a non stick skillet and add potatoes and sauté until they are golden outside and cooked inside.
- While potatoes are cooking, in a separate skillet add a little oil and fry onions until golden brown. Set aside.
- Once potatoes are cooked, add roasted (steamed) broccoli, fried onion, chili powder and red pepper flakes, salt and cover and cook for another 2 minutes. If it becomes too dry or start burning, sprinkle a little water at a time.
- Serve warm with rice, roti or eat as is which is very healthy and delicious.
I know Monday’s – all the fun and chores over the weekend, and here we are back to another Monday. Today was not so cold and I felt like something fruity. While I was shopping for cereal yesterday, I found this “Hudson Mill” pancake mix and immediately grabbed it. I don’t even know what made me grab this box – may be the colorful packing or the ingredients ? :). I made pancakes from this mix a couple of times and yes, they were really good. I have tried the whole wheat buttermilk pancake mix and the one with flax seed.
So this morning I thought to give it a twist. Throw some goodies into it and see how it turns out. I had some fresh blueberries in the refrigerator and some fragrant toasted granola in my kitchen cabinet. I added these to the mix and the pancakes turned out fantastic – soft with bubbly blueberries and a little bit chewy from the granola. So here is the recipe according to the package directions:
For the pancake from the package:
- 3/4 cups pancake mix
- 1/2 cup milk
- 1 egg
- 1 tablespoon oil
- 2 tablespoons toasted granola
- 1/4 cup fresh blueberries
- Make the pancake batter according to package directions (mix all the pancake ingredients)
- Add granola and blueberries and mix
- Add a little butter to a pancake griddle or skillet and when hot, add a spoonful of batter and cook for a minute
- Turn over and cook for about one to two minutes
- Serve with your favorite syrup and butter if you like
Enjoy this simple but a wholesome healthy breakfast.
Makes about 4-6 pancakes.
After a long day from work and walking in this frigid cold weather, when I get home all I want is some comforting warm food. On a day like this I didn’t want to spend too much time in the kitchen – just cook some delicious food and eat and go to bed. So I came up with this recipe with whatever I had in the fridge. I had some pre cooked and frozen black beans in my freezer and these vegetables in the refrigerator. With just 4 ingredients, this is a very healthy, light and delicious dinner. You can buy the garlic-chili sauce in any Asian grocery stores.
- 1 small head broccoli divided into florets
- 4 oz white mushroom thickly sliced
- 1 green bell pepper thinly sliced
- Cooking spray
- ½ cup quinoa
- 1 ¼ cups water
- ½ cup cooked or canned black beans drained
- 4-5 garlic cloves
- 2 teaspoons cooking oil
- 1 tablespoon garlic-chili spicy sauce
- Salt to taste
- Preheat oven to 400 F. Spray cookie sheet lightly and arrange vegetables in one layer. Spray oil over vegetables and roast for about 45 minutes and set aside
- Meanwhile bring quinoa and water to a rolling boil. Reduce heat to low and cover and cook for about 12 minutes or until most of the water is absorbed. Let stand covered for about 15-20 minutes and fluff with a fork.
- Peel and slice garlic into thin slices.
- Add cooking oil to a large skillet and add garlic and sauté until they are golden. Lower the flame and add roasted vegetables, black beans, garlic chili sauce, and salt and mix well and cook for 1 to 2 minutes (this is to infuse the sauce into vegetables).
- Now transfer cooked quinoa to the skillet and mix thoroughly and cook for about a minute or 2. If it starts burning, sprinkle a little water and continue to cook.
- Cover and let stand for about 15 minutes before serving.
- Serves 2 main dishes
I have been cooking cauliflower curry in the traditional way – simple cauliflower or cauliflower and potatoes. I thought to try something totally different today. I had a big head of cauliflower and was wondering what I can make with this cauliflower that is totally different. Checked my fridge and there it is – a big box of white mushroom. This recipe came out of this combination – cauliflower and mushroom.
- 8 oz cauliflower florets
- about 2-3 oz sliced white mushroom
- 1 small red onion thinly sliced
- 4-5 garlic cloves thinly sliced and chopped
- 1 tablespoon cooking oil
- 1 large tomato finely chopped
- 1 1/2 teaspoon chili powder
- 1/4 cup water
- about 1/4 cup or less soy milk
- salt to taste
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- Dry roast cumin and coriander and once cool grind into powder. Set aside
- Add oil to a large saucepan and once hot add onion and garlic and saute until lightly browned
- Add chopped tomato, chili powder, water, and salt and cook on low flame until it becomes sauce consistency
- Add cauliflower and mushroom and cover and cook on low flame for about 10 minutes. Check frequently to make sure it does not get too dry. If it becomes, add a little water at a time.
- After 10 minutes, add the ground cumin-coriander powder, and soy milk and combine to mix and cook on medium flame for another 5 minutes or until vegetables are cooked and sauce/gravy is thickened.
- Serve with rice or roti
Finally I found the best banana bread. I have made and have posted banana breads in the past. But this time, I think I nailed it. I have been looking for banana bread that is soft, moist but firm and that is what I got out of this recipe. I think the coconut I added had made some miracle. Flaked coconut is dry but has bit oil in them. So it adds softness to the bread instead of getting sticky banana bread. I got this recipe from http://www.recipes.com but changed the ingredients according to my taste. Also the original recipe called for 1 cup white sugar. I halved it and replaced with brown sugar which still has a lot of sweetness.
- 2 eggs
- ½ cup light brown sugar
- ½ cup coconut oil
- 1 cup mashed bananas
- 1½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup flaked coconut
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts
- ½ cup dried cranberries
- Preheat oven to 350F. Line a 9×5 inch loaf pan with parchment paper and grease lightly
- In a bowl sift together all-purpose flour, baking powder, baking soda, and salt. Set aside
- In a large bowl lightly beat eggs. Add sugar, oil, and vanilla extract and mix until well blended.
- Mix in mashed banana and coconut
- Now fold in sifted flour in batches and mix with a wire whisk until well combined. Mix in nuts and cranberries
- Transfer dough to the prepared pan and bake in the middle rack for about an hour or until a tooth pick inserted in the middle comes out clean.
- Cool in pan on a wire rack.
Source: adapted and slightly modified from Recipes.com website