Roasted Brussels Sprouts and Freekeh Salad

I haven’t been able to post in ages, but if I don’t post this recipe, I’ll forgot it and I DEFINITELY want to make it again.  This salad is delicious.  It’s complex without be fussy, unusual without being weird.  There are a few steps for a salad, but it really doesn’t take too long and you probably have most of the ingredients at home.  [Note: I substituted balsamic vinegar for the saba.]

Blue Apron recipe, serves 2, (I tripled the amount of Brussels sprouts)

https://www.blueapron.com/recipes/roasted-brussels-sprout-freekeh-salad-with-pickled-raisins-shaved-parmesan-hazelnuts

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Asparagus, Avocado, Basil Salad

My friend Christina brought this salad to a party last weekend and I begged for the recipe.  It’s just so good!  She made the paleo diet version (no quinoa), but I added the quinoa to make it a bit more substantial (for a light lunch)– either way it’s quite tasty.

 

Ingredients

  • 1 lb asparagus, trimmed and cut into 1-inch (or so) pieces
  • 1 cup grape tomatoes, halved lengthwise
  • 1 ripe avocado, cut into cubes
  • 1 cup basil leaves
  • 1/4 cup olive oil
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/3 cup quinoa (optional)
  • mint leaves, handful (optional)

Directions

  1. Cook the quinoa as per package directions (I like the pasta-type method, pot of boiling water, 15 minutes, drain and done).  Set aside to cool (spread on a baking sheet).
  2. Steam asparagus for 5 to 7 minutes.  Set aside to cool.
  3. Mix together in a large bowl all the ingredients.  Enjoy!

Coconut Red Lentil Soup

This is absolutely delicious!  Seriously, it is the best soup I have ever made.  It is sweet, layered with flavor, and the plump little raisins are true treasure.  Actually, it’s hard not to overeat this dish.  Plus. it’s easy to make– a real winner.

Kudos really go to 101 Cookbooks.

Ingredients

  • 1/2 cup yellow split peas, rinsed well
  • 1/2 cup red lentils, rinsed well
  • 3 1/2 cups water
  • 1 carrot, peeled and cut into 1/2 inch dice
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp curry powder
  • 1 Tbsp ghee (or butter)
  • 4 green onions or 1 shallot, thinly sliced
  • 2 Tbsp tomato paste
  • 7 oz coconut milk (half a can)
  • 1 tsp sea salt

Directions

  1. Place the split peas and lentils in a pot with the water and bring to a boil.
  2. Reduce heat to a simmer and add the carrots and 1/4 of the ginger (I added all the ginger by mistake the first time and the dish was still delicious). Cover and simmer for about 30 minutes (I forgot to cover it the first time, and, again, this is a very forgiving recipe).
  3. Meanwhile, in a small dry skillet over low heat, toast the curry powder until very fragrant (but be careful not to burn it). Set aside.
  4. In a pan over medium heat, melt the ghee and add the green onions or shallot, the remaining ginger, and the raisins.  Saute for two minutes, stirring constantly, and then add the tomato paste.  Continue sauteing for another minute or two.
  5. Add the curry powder to the tomato paste mixture, mix well, and then add it to the simmering soup with the coconut milk and salt.
  6. Simmer, uncovered, for 20 minutes or so.

 

Health Facts

  • Lentils are an excellent source of soluble fiber and a good source of protein, manganese, iron, phosphorous, copper, vitamin B1 and potassium.
  • For detailed information about the health benefits of coconut milk, click here, highlights below:
    • Coconut milk contains an abundance of Vitamins C, E, and B.
    • Coconut milk is also rich in magnesium, potassium, phosphorous and iron.
    • Coconut milk is a good source of antioxidants and contains lauric acid.

Roasted Cauliflower with Romesco Sauce

I saw this recipe in Mark Bittman’s column this morning in The New York Times and immediately put it on the menu for tonight.  My husband is not a huge vegetable fan, but he does enjoy both cauliflower and peppers so I knew we had a hit.

Ingredients, serves about 4

  • 3 red bell peppers
  • 1 medium-to-large head cauliflower
  • 1/4 cup olive oil plus more for drizzling
  • Salt and Pepper
  • 1/2 cup almonds
  • 1 small garlic clove, peeled
  • 1 Tbsp sherry vinegar

Directions

  1. Prep: Fill a large pot 2/3 of the way with water and set to boil.  Adjust rack in oven about 4 inches from heat and turn on broiler.
  2. Put the peppers on a foil-lined baking sheet and broil, turning as each side browns, until they have darkened and collapsed, about 15 to 20 minutes. Wrap the peppers in the foil and set aside until they are cool enough to handle.  Remove skins, seeds, and stems (Bittman advices doing this under running water).  Set aside.
  3. Heat the oven to 450ºF.
  4. Remove the leaves from the cauliflower and submerge the head in the salted, boiling water.  Reduce heat to a simmer and cook at least 15 minutes (until you can easily insert a knife in the center).
  5. Transfer cauliflower to a rimmed baking sheet and pat dry.  Drizzle with olive oil and sprinkle with salt.  Roast until nicely browned all over, about 40 to 50 minutes.
  6. Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar, and a sprinkle of salt and pepper in a food processor.  Turn the machine on and stream in 1/4 cup of olive oil; puree into a thick paste.  Taste and adjust seasoning.
  7. Cut the browned cauliflower into wedges and serve with the romesco sauce.

 

Healthy Eating Facts

  • Cauliflower is an excellent source of phytonutrients and enzymes that help neutralize toxins damaging to the body’s cells.
  • Cauliflower is also an excellent source of vitamin C, vitamin K, folate, dietary fiber, vitamin B5, vitamin B6, tryptophan, omega-3 fatty acids, and manganese.
  • Red peppers are an excellent source of vitamin C, vitamin A, vitamin B6, vitamin K, and potassium.
  • By weight, red bell peppers contain three times as much vitamin C as citrus fruit.
  • Bell peppers also contain lycopene which researches believe many help fight certain kinds of cancer.