This recipe was inspired by a delicious frittata that my friend Leah shared with me last week. I will try to post the recipe later. (Mar. 2015)
Tag: vegetarian
Roasted beets
Roasted beets are delicious and deceptively easy to make. Preheat oven to 400. Clean and trim ends off of beets. Coat each beet with neutral vegetable oil, then place in a foil pocket, crimping edges so that nothing will leak out. Roast in oven for 1 hour. When cool, rub skin off each beet with… Continue reading Roasted beets
Blueberry corn muffins
I have tried out a number of corn muffin recipes, and this one is my favorite. Preheat oven to 425. Stir 1 2/3 cup flour, 1/3 cup blue cornmeal, ½ tsp salt, 1 Tbsp baking powder, and ½ tsp baking soda in a small bowl and set aside. In a separate bowl, cream together 1/3… Continue reading Blueberry corn muffins
Pear, avocado, and spinach salad
I learned this recipe from my step-MIL, who ingeniously combined crisp pear with ripe avocado. The recipe is simple: line a serving dish with baby spinach, place one sliced (1/4") and cored pear (here, Bartlett, but any crisp pear will do) on top of the spinach, and then top with slices from one avocado (the… Continue reading Pear, avocado, and spinach salad
Indian-style quinoa pilaf
Another great recipe by Shubhra Ramineni's Healthy Vegetarian Indian Cooking. This is makes an easy and portable lunch. Rinse, clean, and drain 1 cup uncooked quinoa, and set aside. Heat 1 Tbsp vegetable oil in a medium sauce pan, then add 20 whole cashews (split into halves). Saute until cashews are light golden (about 20… Continue reading Indian-style quinoa pilaf
Indian cauliflower and potato (aloo gobi)
This recipe is from a wonderful and easy-to-follow cookbook, Healthy Indian Vegetarian Cooking by Shubha Ramineni. Using a large skillet (or a low-walled Dutch oven), heat 3 Tbsp vegetable oil, then add 1 medium vine-ripe tomato (quartered). Cover the skillet and cook until tomato becomes soft, stirring frequently. Add 1 medium head cauliflower (washed and… Continue reading Indian cauliflower and potato (aloo gobi)
Oven roasted asparagus
This is simple, delicious, and utterly reliable side dish that complements entrees such as soy-marinated salmon. Preheat oven to 425. Spray a cookie sheet with olive oil, then add asparagus stalks (cleaned and trimmed). Spray the stalks with olive oil, then lightly salt and pepper. Roast for 10 minutes, then serve. (Mar. 2015)
Greek spinach rice with dill (spanakorizo)
We first had spanakorizo at a restaurant and had a surprisingly difficult time finding a recipe for this dish. We like this recipe a great deal: http://www.afamilyfeast.com/greek-rice-spanakorizo/. (Mar. 2015)
Moroccan chick pea and lentil soup (harira)
We enjoyed a delicious harira at a local restaurant called Jerusalem. We felt inspired to try making it at home. Recipe is here: http://www.jewishrecipetrader.com/display.php?recipeid=335 (Mar. 2015)
