Saturday, July 21, 2012

Curried Veggies & Rice

My wonderful hairdresser Tricia Royall served me a dish with cauliflower, curry, and chickpeas. I fell in love with it, so of course I had to go home and make my own version! Its light, summery, healthy, and flavorful! If you want to add a kick, serve with a little chile sauce added in.

1 head cauliflower, cut into bit sized florets
1 zucchi, chopped
1 cup matchstick carrots
16 oz spinache
1 bunch cilantro
1 can garbanzo beans
2T + 2 T good curry powder
2 tsalt
pepper
olive oil
Cooked rice


Preheat oven to 500 degrees. Mix the cauliflower with olive oil to just coat it. Add 2 t salt, a few shakes of black pepper, and 2 T curry powder. Mix well with your hands, place in a roasting pan, and roast for about 30-35 minutes till tender.

Meanwhile heat a little olive oil in a skillet on the stove top over medium high and stir fry the zucchini and carrots with 2 t curry powder (you can dump them in together). Set aside.

Add a little more oil to the skillet and wilt the spinach in it. Add to zucchini and carrots. When the cauliflower is done, mix this, the garbanzo beans, and the chopped up cilantro as well. Mix well and serve over warm rice.

Saturday, July 14, 2012

Grilled Portobello and Roasted Veggie Burger

This fourth of July my body wanted veggies and my mind wanted a burger and these satisfied both needs very well! Makes 2 but you can double it.

2 large portobello mushrooms with stems off and brown underneath scooped out
several large pieces roasted red bell pepper
1 eggplant peeled and cut into 1/4 inch slices
1/4 c mayonnaise
2 T pesto (I like my kale pesto! see recipe in my blog)
olive oil
2 whole wheat buns or any thick roll


Wipe the mushrooms with a damp cloth and then oil them liberally with olive oil. I give them a massage with it! Let the eggplant slices sit on a towel or tray, sprinkle with salt, and let sit ten minutes to get the water out. Dab up excess moisture with a towel.

Heat a grill then turn down to low heat. Put the portobellos on, bottom down first. Put the eggplant slices on too. Grill for 5-10 minutes till done on that side and then flip both. They'll be soft but not squishy when done.

Now layer up the burger.Liberally spread the pesto may on the buns, Stuff red pepper slices into the bottom of the mushrooms, layer with eggplant, and enjoy!

Saturday, July 7, 2012

Potato and Green Bean Salad

This is an easy summery dish with a little twist on normal potato salad:

4 large red potatoes or several smaller ones
1/2 lb green beans, ends snapped off and cut into 1" pieces
1/2 pint cherry or plum tomatoes (optional)

1/2 c may
2 T dijon mustard (less if you want less spice)
1 t salt
sprinkles of cracked pepper
1 T dill

Cut potatoes into bite sized pieces (leave skin on). Bring water in a big pot to boil and dump in the potatoes Boil for 8 minutes. Add green beans to the pot and boil three minutes more. Drain veggies and put in fridge to cool.

Mix mayo, dijon, salt, pepper, and dill. Mix in with chilled veggies. If you want to pretty it up, add half a pint of chopped cherry or plum tomatoes just before serving. Its best if the potato salad is chilled and the tomatoes are room temperature.