Archives – January, 2010
Fresh Ingredients
1 pound fresh spinach
1 onion, chopped
6 cloves garlic, minced
1 tablespoon grated ginger
1 cup plain yogurt
PantryFare
1 can chickpeas
Spices and Oils
2 tablespoons oil
2 tsp ground corriander
½ tsp tumeric
¼ tsp cayenne
Cook the chopped onion in large pan over medium heat until translucent. Add the onion, garlic, ginger and spices and sauté 3-5 minutes. Then add the spinach with 1 cup of water and cook until the spinach wilts. Puree the spinach in your blender or food processor then move back to the pan. Add the can of chickpeas and heat through. Fold in the yogurt and heat slowly.
Serve with warm naan or rice. Makes approximately 4 servings.
Notes: Don’t overdo the ginger (like my tendency) and sprinkle cooked spinach with lemon juice if you want to keep the bright green color.
Source: Whats4Eats.com
January 9, 2010
Fresh Ingredients
½ onion, chopped
½ red pepper, chopped
½ yellow pepper, chopped
6 mushrooms, sliced
1 zucchini, sliced
PantryFare
1 cup quinoa
1 can Rotel tomatoes with green chiles
Spices and Oils
1 Tbsp olive oil
1 tsp salt
½ tsp garlic pepper
Cook the quinoa in 2 cups water for 20 minutes, until water is absorbed and quinoa is light and fluffy.
Add oil to large skillet over medium-high heat and cook vegetables until tender. Add the canned tomatoes, salt and pepper and reduce heat. Simmer 10-15 minutes.
Serve vegetables over the quinoa and enjoy. Serves 4.
January 6, 2010
Fresh Ingredients
4-6 cups romaine lettuce, cut into 1” strips
½ pomegranate, seeds
1 butternut squash, peeled and cut into 1” cubes
¼ cup feta cheese
½ grapefruit, juiced
½ lime, juiced
2 green onions, finely chopped
PantryFare
1/3 cup walnuts, toasted and chopped
Spices and Oils
1 Tbsp canola oil
1 tsp cumin
2 Tbsp olive oil
1 Tbsp apple cider vinegar
¼ tsp salt
1/8 tsp pepper
1 tsp honey
Warm a small nonstick skillet over medium-high heat. Add the walnuts and toast.
Add the cubed squash to a large bowl and toss with the canola oil. Sprinkle and toss with cumin. Place on a foil-lined cookie sheet and roast for 30 minutes at 450 degrees, until golden.
In small bowl combine the grapefruit and lime juice, honey, olive oil, vinegar, onions, salt and pepper. Whisk and let stand to enhance the flavors.
In a large bowl, add the romaine, pomegranate, and nuts. Add the dressing, toss, sprinkle with feta, and add the roasted squash.
Adapted from: danispies.com Butternut squash and pomegranate salad
January 4, 2010
