This recipe comes from my good friend, Ross. He brought it to a geography class and I fell in love with it. I hope I’ve followed his recipe. If not, it’s still great either way. This takes a little time to make, but most of the time is spent simmering and it’s not hands-on, leaving you to do other things… read, watch TV, play a game of backgammon, clean the kitchen, etc. I’ll leave it up to you. But be warned, you won’t be able to stop eating it when it’s done. But it’s low in calories, so eat up!
Sweet African Veggies
1 sweet onion, chopped
½ head large cauliflower, chopped
½ head large cabbage, chopped
1 russet potato, peeled and diced
2 Tbs olive oil
2 tsp ground turmeric
1 tsp ground paprika
¼ cup water
1. Cook onions in a large sauté pan in 1 Tbs olive oil until soft.
2. Add cabbage and stir. The pan will be full, but the cabbage will cook down. Cover and let the cabbage cook for about 10 minutes.
3. Add all other ingredients to pan, stir, and cover. Let simmer for about 15-20 minutes, or until potatoes and cauliflower are soft.
It’s that simple, but oh so delish! You can serve this alongside a main dish. For instance, we had a Moroccan Chickpea Stew with this the first time and it was wonderful. If you eat meat, it works with that too.
One more quinoa recipe, please. I found something like this at True Foods restaurant, a new place here in town serving gluten free and organic food. Wonderful. Using the ingredients in our weekly CSA basket, I was able to make a lovely quinoa salad that resembled the quinoa tabbouleh from True Foods, but was even better in my opinion. I found Inca Red quinoa at Sprouts and gave it a it a try. Wow, so good. Nuttier flavor than plain white quinoa. I think from now on I’m going to mix it half/half. It looks prettier that way and tastes great.
Red Quinoa Tabbouleh
1 cup red quinoa
1. 5 cups water
1 cup chopped red cabbage
1 chopped red radish (or two small ones)
1 cup chopped fresh baby arugula
1/4 cup chopped fresh parsley
1 tsp salt
Juice of one lemon
2 Tbs olive oil
1/2 tsp agave syrup
1. Rinse quinoa in a fine mesh strainer. Quinoa has an outer coating to scare off the birds and makes it taste bitter. Just rinse it off for a few moments.
2. Add quinoa to water and bring to a boil. Add 1 tsp salt and let simmer for 15 minutes. Quinoa gets little swirlies in the middle when it’s about done. Let quinoa cool for about 30 minutes when done.
3. To make the dressing, add all ingredients to a small processor/blender and blend until smooth. Depending on the size of your lemon, taste and see if you need more oil, salt or pepper. You can also add garlic, dried parsley, etc. to your tasted. Experiment if you like.
4. When quinoa has cooled (you don’t want the arugula and parsley to cook), mix all ingredients together. Add dressing slowly, saving some for later. Let salad cool a little more, letting the quinoa soak in the dressing. You may want to add a little more dressing after the quinoa has absorbed the first go around.
This is quick and easy, and can even be put in lettuce wraps and eaten. It’s lovely at a pot luck lunch and provides tons of protein. The salad at True Foods had pomegranate seeds and Marcona almonds on top. Yum! I didn’t have either one but I will next time.
While taking advantage of some free time, I sat back and read a magazine. This happened to be the April issue of Fitness magazine. In the very back, I spotted a recipe that looked beautiful. Those magazine photos make food look so good, don’t they? Well, I spotted this, realized I had it all in my kitchen already (and more) and jumped up to make dinner. Success…we had it for dinner, breakfast for two days and even gave some to a friend for dinner. It sounds like a lot, but with brown rice and beans, it’s filling and wonderful with a salad on the side.
Even though the recipe didn’t have cabbage or yellow squash in it, I had those left in the fridge…so in they went. It was great since the cabbage gave it a little crunch and the squash gave the soup a pretty yellow. Try it and add whatever you have in the fridge. I’m sure you’ve got most of it in the kitchen already.
Savory Bean and Spinach Soup
1 medium onion, diced
2 garlic cloves, chopped
1.5 cups chopped cabbage
1 yellow squash, chopped
1 package (about 2.5 cups) Trader Joe’s frozen pre-cooked brown rice (or 1/2 cup uncooked rice)
1 15 oz. can crushed tomatoes
1 15 oz. can great northern beans, drained and rinsed (or any white bean really)
1 tsp dried basil
1 tsp dried parsley
salt and pepper
2 cups frozen spinach (or about 8 cups fresh spinach)
4 cups vegetable broth
Parmesan or Romano for garnish
This is all made in one pot, adding as you go.
1. Saute onion and garlic in large soup pot with 1-2 TBS of olive oil.
2. When onions are translucent, add cabbage, a pinch of salt and cook for another 5 minutes till cabbage is getting translucent.
3. Add chopped squash and saute another few minutes.
4. Add basil, parsley, a little more salt and pepper.
5. Add rice and mix well. If you’re using the frozen rice, it will reduce the heat so mix well and cover for a few minutes to bring the heat back up. If you’re using uncooked rice, just add it in and mix.
6. Add tomatoes, beans and spinach. Mix well and cover for a few moments to bring up the heat with frozen spinach and wilt fresh spinach.
7. Finally, add broth and enough water to cover by about 1 inch. If you’re using frozen or cooked rice, just simmer until everything is hot and blended–about 15 to 20 minutes. If you’re using uncooked rice, you’ll need to add more water and give it at least 40 minutes to an hour of simmering to cook the rice.
Serve with a garnish of shredded Romano or Parmesan cheese.