Bacon & Leek Roasted Brussels Sprouts

Bacon Leek Roasted Brussels Sprouts

Bacon & Leek Roasted Brussels Sprouts
Serves 4
Can be doubled | Can be halved | Makes great leftovers
Vegetarian Substitutes

I had some bacon left over from making the Bacon “Fried” Rice a couple weeks back,  and here’s what I did with it! This recipe is inspired by my favorite dish served at Wolf’s Biergarten in Albany, a popular haunt among our group of friends for birthday celebrations. Fresh brussels sprouts get fantastic flavor from leeks and bacon, livened up with the bright flavors of lemon and thyme. This is one of those recipes that can change a person’s mind about brussels sprouts. Folks who don’t usually like them have been seen devouring large portions of these!      ~ Susan

Ingredients

1 cup thinly sliced leeks – use the lighter part closer to the roots, save the green part for another use
2 strips of bacon – diced
1 lb brussels sprouts – cut in half
1/2 teaspoon dried thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 tablespoons water
fresh lemon wedges

Instructions

Preheat oven to 400F.

Cook diced bacon in a skillet until nicely browned, but not burned. Remove bacon from excess fat and let it drain on a plate lined with a brown paper bag or unbleached paper towel.

Toss leeks, cooked bacon and brussels sprouts together with the olive oil, thyme, salt, pepper and water.

Arrange mixture on a baking sheet lined with parchment paper and roast in the preheated oven for about 30 minutes, or until water is evaporated, and brussels sprouts are lightly browned but still slightly crunchy.

Serve them hot from the oven with a generous squeeze of fresh lemon.

Serving Suggestions

Excellent with grilled chicken sausages and boiled new potatoes.
Try them with a roast chicken and a side of brown basmati rice or quinoa.

Vegetarian Substitutes

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Try using Smokey Tempeh Strips (Fakin Bacon) in place of real bacon, you’ll love it.

Advertisements

Bharati’s Gujarati Cabbage

Bharati’s Gujarati Cabbage
Serves 3 to 4 as a side dish
Can be Doubled| Can be Halved| Makes Great Leftovers

One of the best things about being married to Mahir is the wonderful introduction I’ve gotten to Gujarati food. Gujarat is the region of India where his family comes from (they now live in Bombay), and the cuisine there is completely different than the Punjabi food I grew up with. My mother-in-law, whose name is Bharati, is one of the best cooks I know, and I love going to Bombay every December and getting spoiled by her cooking. Traditional Gujarati food can be heavy and is even laced with sugar, but Mahir’s dad is a diabetic so she’s a very health conscious cook. I had a craving for her cabbage a few weeks ago and called her to ask for the recipe. I had always imagined it to be some complex combination of spices but was surprised by how simple it is. Since no recipe is a substitute for her touch, I’ll still have her make it for me when I visit, but this is a pretty darn good fill in!     ~Shivani

Ingredients:

1 head of green cabbage, finely shredded
1 tablespoon of vegetable or canola oil
juice of one lemon
1/2 teaspoon of salt
1 teaspoon of garam masala
1 teaspoon of cumin powder
1 teaspoon of coriander power
1/2 teaspoon of turmeric
1 teaspoon of mustard seeds
1/4 cup of water

Instructions:

Toss cabbage with the salt and half the lemon juice.

Marinate for 30 minutes.

Warm a large nonstick on medium heat, and add oil.

Add mustard seeds, and cook until they pop, about 30 seconds to 1 minute.

Add spices in the oil, and mix well.

Add in water, mix with spices and let the mixture come to a gentle boil.

Add in cabbage, and mix well.

Cook until tender, about 10 to 15 minutes.

Turn off heat, and toss with the rest of the lemon juice.

Serving Suggestions:

Try with the tofu recipe from last week and some roti or whole wheat tortilla or serve alongside the tandoori tilapia from a few weeks ago and some brown rice.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Stir-Fried Kale

Stir-Fried Kale
Serves 2 to 4 as a side dish
Can be Doubled| Can be Halved| Makes Great Leftovers

I’m sad that all the bountiful produce that comes with summer has come to an end, but I look do look forward to some of the wonderful vegetables that come into season in fall and winter like kale. This leafy dark green vegetable is a true nutrition powerhouse- besides being low in calories and high in fiber like most vegetables, it has calcium, iron and Vitamins A,C and K. It also has nearly seven time the beta-carotene of broccoli and ten times more lutein. I love putting it in soups and making kale chips, but one of my favorite standbys is a simple stir-fry. The scallions in this recipe add an a nice onion flavor that’s not too overpowering- the earthy taste of the kale itself is meant to shine.

Ingredients:

1 large bunch of kale, washed and chopped into medium sized pieces
2 garlic cloves, thinly sliced
1 bunch of scallions, chopped
1 tablespoon of olive oil
salt and pepper, to taste

Instructions:

Warm oil over medium heat in a large nonstick pan.

Add garlic, and fry in the oil for one minute.

Add in scallions, and fry together with garlic for an additional minute.

Add in kale, season with salt and pepper, and keep stir-frying with the scallions and garlic until the leaves wilt into the pan- about three to five minutes.

Serving Suggestions:

Try with simple grilled chicken breasts and a crusty whole-wheat roll or alongside any grilled fish like salmon, halibut or tilapia.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Creamy Beet Salad

Creamy Beet Salad Low Fat Recipe

Creamy Beet Salad
Serves 2
Can be doubled | Can be halved | Makes great leftovers

In this recipe, simply steamed beets are paired with a ridiculously easy dressing and some crisp raw red onion to create an elegant appetizer or side dish that is a treat for the eyes and the taste buds. While beets are available all year round, their peak season around these parts is from June through October, so I’ve been taking advantage of the gorgeous varieties available from our local farmers lately. When you buy a bunch, save those beet greens too – they’re fantastic sauteed with a touch of garlic or added to soups!   ~ Susan

Ingredients:

2 medium-small beets, or 1 large
2 tablespoons thinly sliced red onion or sweet vidalia onion
1 tablespoon mayonnaise
1 teaspoon apple cider vinegar
sea salt and freshly ground black pepper to taste
optional – chopped parsley, dill or chervil for garnish

Instructions:

Scrub the beets well or peel them.

Slice into thin slices.

Steam beet slices for 3 minutes or just until fork-tender.

Let beet slices cool to room temperature.

In a small dish combine mayo, vinegar, a touch of salt and a good dose of pepper.

Place beets, red onion, and dressing mixture into a mixing bowl and toss gently just until combined. Divide equally onto two plates.

Garnish with fresh chopped herb of your choice and serve!

Serving Suggestions:

I like this salad on its own as an appetizer or snack.

It’s a great side dish for lemony grilled chicken, along with some green vegetables such as steamed broccoli, asparagus or green beans or a green salad.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Roasted Beets, Turnips & Carrots

Roasted Beets, Carrots & Turnips Low Fat Recipe

Roasted Beets, Turnips & Carrots
Serves 2
Can be doubled | Can be halved | Makes great leftovers

Lately I’ve been craving beets, so I picked up a bunch from our farmer friends down the road. When I roast beets I like to mix them up with other vegetables. Here’s a great trio – the colors are lovely and you get three distinctly different flavors in each bite. The mellow carrots, the sweet, earthy beets and dare I say ever so slightly “bitter” turnips are a great combination! Any of them roasted by themselves are fine, but when roasted together like this they all shine. I’d serve this medley as a side dish for chicken or turkey, or even alongside simply herbed and grilled fish with a wedge of lemon.     ~ Susan

Ingredients:

1 large turnip
2 medium beets
2 large carrots
2 teaspoons olive oil
sea salt and freshly ground black pepper to taste

Instructions:

Preheat oven to 350. Cut all the vegetables into 3/4 inch cubes.

Toss them in a mixing bowl with the oil, salt & pepper until evenly coated.

Arrange in a single layer in a casserole or baking dish, and cover with foil or casserole lid.

Let vegetables roast, covered, for about 35-45 minutes, just until tender and very lightly browned on the bottoms. They’re ready!

Serving Suggestions:

You’ve got a classic roasted vegetable side dish here, pair it with herbed chicken or turkey, or try the grilled fish suggestion! Halibut, tilapia, even a simply broiled filet of sole would be great.

These roasted gems would also go very well with the Savory Baked Tofu recipe I posted a couple of months ago.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Ameeta’s Crunchy Grilled Okra

Ameeta’s Crunchy Grilled Okra
Serves 2 to 3
Can be Doubled| Can be Halved

I have to apologize for this not-so-great shot which was taken on my iPhone at dusk, but this recipe is so good that I’m hoping you’re willing to overlook the bad photography. Ameeta is one of my mom’s close friends. Everyone covets invitations to her house because she is one of the best cooks around and always surprises you with her creations. She had us over last weekend for a last minute barbecue, and the spread, as usual, for incredible. She started us off with these crispy ladyfingers. I posted an Indian style okra recipe a while back, but I have never had them grilled whole. The idea wouldn’t have occurred to me, but Ameeta is a star with the unexpected. Since there is no chopping required, they take take less than five minutes to put together. The dish was wiped out within minutes of her putting it out, and I’m happy to say that I managed to snatch the last one!     ~Shivani

Ingredients:

1 pound of okra, whole
1 teaspoon of sugar
1/2 teaspoon of salt
1/2 teaspoon of cayenne
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 tablespoon of olive oil

Instructions

Heat barbecue or grill pan to high.

Wipe okra dry with cloth.

Mix together salt, sugar and all the dry ingredients in a bowl.

Add oil to okra in a large bowl and toss well to mix using hands to get the okra well oiled.

Add the spice mix to the bowl and toss well to get  the spices to adhere to the okra.

Using a vegetable grilling mesh or a cookie cooling rack (sprayed well with oil) spread the okra in a single layer onto the barbecue or directly onto the grill pan.

Using tongs turn a few times making sure okra is cooked and brown spots appear, about 10 minutes or so in total
time.

Serve immediately.

Serving Suggestions:

Try this dish with any type of grilled chicken, fish or meat. They would also be ideal with the Turkey Kebabs I wrote on a few weeks ago.



Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Indian Style Mushrooms and Green Beans

Indian Style Mushrooms and Green Beans
Serves 3 to 4
Can be Doubled| Can Be Halved| Makes Great Leftovers

On Indian restaurant menus, mushrooms are usually served in a rich sauce that’s often cream based, and green beans are part of a vegetable medley. In fact, these two vegetables work beautifully together in their own dish. I came up with this recipe by accident- I had lots of leftover mushrooms and green beans in the fridge, and I didn’t have the time to make two dishes so, in an effort of not wanting to waste either, I made them a team. The recipe was a success and amazingly easy and light but with a hint of spice- great for summer!     ~Shivani

Ingredients:

1 pound crimini mushrooms, halved
1 pound green beans, halved
1/2 red onion, thinly sliced
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon of olive or canola oil
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1/2 teaspoon turmeric
1/2 to 1 teaspoon garam masala (add more for more heat)
salt and black pepper, to taste
1/4 cup water
salt, to taste
1/2 teaspoon red chili powder (optional)

Instructions:

Warm oil in a large non-stick frying pan over medium heat.

Add onion, and saute for three minutes or until it starts to soften.

Add ginger and garlic, and saute for another two minutes.

Add spices, and saute for two more minutes.

Add in water, lower heat, and let the mixture simmer for five minutes.

Add vegetables, increase heat back to medium, and cook until done- five to ten minutes.

Serving Suggestions:

Try with spiced tofu steaks or chicken curry. You can also scoop up the veggies with a whole-wheat tortilla or enjoy with brown rice.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Bhindi ki Subzi (Okra Indian Style)

Bhindi ki Subzi (Okra Indian Style)
Serves 3 to 4 as a side dish and 2 as a main course
Can Be Doubled| Can Be Halved| Makes Great Leftovers

Okra is one of the most overlooked vegetables. That’s too bad since this green produce is loaded with health benefits: its high fiber content helps stabilize blood sugar, is rich in Vitamin A and potassium, and, like most vegetables, is low in calories. A cup of raw okra comes in around 33 calories. It’s used in African cuisine, in Southern dishes and is also popular in Indian food. It’s available in the frozen vegetable aisle at many grocery stores. I admit that unless my mother or my mother-in-law in India made me okra subzi, I never ate it, but one day last week, I was walking by the vegetable and fruit stand on 59th and 2nd and noticed the vendor selling fresh okra. Once I saw it, I couldn’t stop craving it so I bought a pound and Tess and I experimented and came up with this delicious recipe. Give it a try!     ~Shivani

Ingredients:

1 pound of okra, each piece cut into three pieces (frozen okra is usually precut)
1 tablespoon of punch pudan (a Bengali five-spice mix of mustard, nigella, fenugreek, fennel and cumin seeds. Make it yourself, buy it from any Indian store or online from Kalustyan’s).
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1 teaspoon of turmeric
1 teaspoon of canola oil
salt and pepper, to taste
one large handful of cilantro, finely chopped (optional)

Instructions:

Heat oil in a medium nonstick skillet or pan set to medium.

Add spices and fry for one minute.

Add 1/4 cup water and bring to a boil.

Add okra and season with salt and pepper.

Cover pan and cook for five minutes. Turn off stove and let sit for an additional five minutes still covered.

Top with cilantro, if using.

Serving Suggestions:

Try with brown rice and lentils for a complete meal or alongside a whole-wheat pita and a simple piece of grilled tilapia with tandoori spice or salt and pepper.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Chickpeas & Red Quinoa

Red Quinoa & Chickpea Pilaf

Chickpeas & Red Quinoa
Serves 2 as a main dish, 4 as a side dish
Can be doubled | Can be halved | Makes great leftovers

This colorful dish can be whipped up in a snap, especially if you have chickpeas already cooked. I like to use dry beans which I’ve soaked overnight and cooked to my liking, but in a pinch I’d certainly reach for a can of chickpeas to use in this recipe. I’ve kept the seasonings pretty simple, since I originally made it for a client to serve alongside the moroccan chicken stew from last week’s post, but you could get creative and add all sorts of herb and spice combinations if you’re serving it as a main course (try adding a generous pinch of savory herbs like thyme and sage, for instance, or spice it up with cumin and a dash of garam masala). This is a great dish to take on a picnic, it’s just as delicious at room temperature as it is hot out of the pot.    ~ Susan

Ingredients:

1/2 cup red quinoa – cooked in 1 cup water till all water is absorbed
2 cups cooked chickpeas
3 large scallions – sliced
1 large garlic clove – minced
2 teaspoons olive oil
a pinch of hot chile flakes
1 teaspoon turmeric
sea salt & fresh ground pepper to taste
1/2 cup chopped parsley

Instructions:

Heat a non stick skillet (or well seasoned cast iron skillet) over medium heat.

Add the oil and let it heat just until it begins to shimmer. Add the scallions and sauté one minute. Add the garlic and chile flakes and let it all sauté one minute more, making sure the garlic doesn’t actually brown by lowering the heat as necessary.

Add the turmeric and stir until well combined.

Add the quinoa, chickpeas parsley and about 1/4 cup of water. Season to taste with salt & pepper and stir it all together. Let it cook for a minute, if needed, to help the water evaporate, and serve!

Serving Suggestions:

As a main dish I’d love it over a bed of spinach salad simply dressed with lemon and olive oil.

As a side dish it’s great with grilled or stewed chicken, or even some simply grilled halibut rubbed with tandoori spices.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter

Red Quinoa and Mushroom Pilaf

red quinoa mushroom pilaf

Red Quinoa and Mushroom Pilaf
Serves 2
Can be doubled | Can be halved | Makes great leftovers | Can be frozen

Most people are familiar with quinoa, but have you tried red quinoa? It’s beautiful to behold, and keeps a delightfully firm texture when cooked, compared to the more common “pale” variety. Quinoa is an unusually complete plant-based protein source as it contains a balanced set of essential amino acids. It’s gluten-free, and lower in carbohydrates than other whole grains, which makes it a great choice for anyone watching their carbohydrate intake. I usually cook quinoa with onions, carrots and celery (always sneaking in more vegetables whenever I can). Here, the addition of mushrooms,  green peas and fresh parsley add nice color and texture contrasts and extra layers of flavors. This pilaf recipe works equally well as homey comfort food or a gourmet side dish.     ~ Susan

Ingredients:

1 cup of uncooked red quinoa
1 tablespoon olive oil, butter or ghee
1/4 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 cup sliced mushrooms (button, crimini, shiitake, maitake, chanterelle, etc.)
1/2 cup frozen baby peas or fresh green peas
1/2 teaspoon sea salt or seasoned salt (I love Herbamare) – more or less to taste
1/4 cup chopped fresh parsley and/or scallions

Instructions:

Soak quinoa for few hours, covered in water, with a few drops of vinegar or lemon juice added. Soaking in water removes saponins found on the surface of quinoa, while the addition of vinegar or lemon helps deactivate the phytates found in many whole grains (which can block mineral absorption in the intestines). Just put it in a bowl to soak in the morning before work, leave it on the counter, and at dinner time all you need to do is drain and rinse before cooking. Or, soak it overnight to use for breakfast.

Thaw baby green peas to room temperature or cook fresh green peas just until bright green and tender. Set aside.

Heat a medium sized soup pot over med-high heat. Add oil and onion and sautee onion until it is very lightly browned.

Add celery and carrot and sautee one minute more.

Add rinsed and drained quinoa to the pot along with 1 3/4 cups water and the salt. Cover, reduce heat to low and let cook 7-8 minutes.

Add mushrooms, stir to combine, cover and continue cooking on low for another 5 minutes, or until all water is absorbed.

Stir in the peas along with the chopped parsley/scallions just before serving.

Serving Suggestions:

A perfect side dish for simply cooked chicken or tofu.

Try it topped with soft poached eggs! Divine.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter