Tag Archives: side

Buttered Radishes with Thyme

Merry Christmas everyone! It’s no longer Christmas here in India. But I’m not ready to lose the holiday spirit. Today’s recipe will be super quick and simple. Radishes and turnips, with the turnip greens in a light thyme butter sauce. Both turnips and radishes have lots of nutrients. I added turnips to mellow out the strong flavor of radish. I also added the turnip greens, which are slightly bitter. Turnip greens are an excellent source of vitamin K, vitamin A (in the form of beta-carotene), vitamin C, folate, copper, manganese, dietary fiber, calcium, vitamin Eand vitamin B6. They are a very good source of potassium, magnesium, pantothenic acid, vitamin B2, iron and phosphorus.

All in all this recipe takes just 10 minutes to make. Makes an excellent healthy side dish or vegetarian holiday side.

DSC_0070.JPGYou will need:

  • 1 bunch turnips with greens
  • 1 bunch radish
  • 1 tbsp butter (or substitute such as olive oil)
  • Fresh thyme
  • Salt and pepper

To prepare:

  1. Slice the turnips and radishes in half, rinse well.
  2. Roughly chop the turnip greens.
  3. In a saucepan, heat 1 tbsp of butter (you can add a bit of oil so it doesn’t brown too fast) .
  4. Once warm, add the turnips and radishes and about 3 sprigs of thyme.
  5. Toss well.
  6. Add a few tbsps of water and cover for about 1 minute.
  7. Season with salt and pepper and serve!

 

 

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Cauliflower-White Bean Soup and Sautéed Broccolini with Garlic

This recipe is quick, easy and so healthy.  Because of the beans, the soup tastes rich and creamy, without having to add any cream at all. It is packed with fiber and protein from the white kidney beans and  a ton of vitamins and minerals from the cauliflower.  Broccolini, or baby broccoli, is softer and slightly sweeter than regular broccoli. It is a cruciferous vegetable rich in Vitamins C, A and K. It was sautéed with a liberal quantity of garlic.  I hope you enjoy this light, but delicious meal!

You will need:

  • Half a cauliflower, washed and cut into pieces
  • 1 can white kidney or canellini beans rinsed thoroughly
  • 2 shallots, finely chopped
  • 3-4 cloves of garlic, chopped
  • Fresh thyme
  • Paprika

To Prepare:

1. Sautee shallot and onion  in  1-2 tbsp of extra virgin olive  oil until translucent

2. Add cauliflower and white beans and sauté for a couple minutes

3. Add water and salt and bring to boil.

4. Add the leaves of 3-4 sprigs of fresh thyme.

5.  Reduce to simmer until cauliflower is soft.

6. Remove from flame and blend the soup with immersion blender or regular blender. Add water or simmer until you achieve the desired consistency. Careful  to cool the soup enough before you blend it.

7. Season with paprika and pepper and serve with whole wheat bread.

Sautéed Broccolini with Garlic

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 You will need:

  • 1 bunch broccolini
  • 3-4 cloves of garlic, finely sliced.

To prepare:

1. Super simple: sauté garlic in  2 tbsp of olive oil, and when the garlic is translucent add the broccolini and sauté for another minute or so.

2. Add a little bit of salt and water, cover and reduce the flame for a few minutes.

3. Remove from the pan when the broccolini is a bright green color and water has evaporated. You do not want to overcook this.

4. Crack some pepper over the top, and optionally shave some parmesan cheese and serve!

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This recipe serves 2

Stufft Curried Sweet Potatoes with Spinach and Hominy

 

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Hellooo stufft readers! I hope everyone has had a vibrant and healthy start to 2014. For the first recipe of the year, I made a healthy and delicious twice-baked stuffed sweet potato with spinach and hominy. Hominy is dried maize kernels that I first came across when we lived in Mexico in a soup dish called posole. It is a high in carbs but low in fat. What I like about hominy is that it has a nice bite to it–a quality that many vegetarians search for in a dish– it makes you feel full faster. The curry and ginger is a nice complement to  the sweetness of the sweet potato and coconut milk in this dish.  I hope you enjoy it as a nice side dish or a light lunch.  This recipe makes 6 servings.

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You will need: 

  • 3 large sweet potatoes
  • 1 can of hominy
  • 1 can coconut milk
  • Baby spinach
  • Fresh ginger
  • 3-4 cloves fresh garlic, roughly chopped
  • curry powder
  • Salt
  • Paprika for garnish

 

 

 

Directions:

1. Thoroughly wash the sweet potatoes and set them on a baking sheet lined with aluminum foil. Make a slit in the potatoes with a knife to about half way through and spray with some vegetable cooking spray.

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2. Bake in an oven pre-heated to 375°  for about 45- 60 minutes. The potatoes should be  soft, but keep in mind that if it is too soft, it will be difficult to stuff.

3. Once it is cooled, scoop out most of the flesh into a mixing bowl. Leave a little bit in the peel so that you can re-stuff the potatoes.

4. In a large  pan, heat up some oil  and start sautéing the garlic.

5. Add in 1 cup of hominy and 1 tsp of curry powder–enough to coat the hominy. Too much curry powder will overpower the dish. Sauté for a few minutes.

 

QUICK NOTE: The hominy will come in the can and will be very tightly packed. Empty the can in a colander, and rinse well under the tap, breaking the kernels apart with your fingers. For this recipe we will only use 1 cup. Reserve the rest for a soup or use as taco filling with beans and peppers.

QUICK NOTE: The hominy will come in the can and will be very tightly packed. Empty the can in a colander and rinse well under the tap, breaking the kernels apart with your fingers. For this recipe we will only use 1 cup. Reserve the rest for a soup or use as taco filling with beans and peppers.6. Lightly salt the mixture and grate in some fresh ginger. About 1/2 tsp of fresh ginger should be enough. You can always add more later if desired. 

6. Lightly salt the mixture and grate in some fresh ginger. About 1/2 tsp of fresh ginger should be enough. You can always add more later if desired.

7. Lastly, add in a few handfuls of fresh baby spinach, stir and remove from flame quickly. The spinach will cook with the heat of the mixture.  Add the mixture to the mixing bowl with the sweet potatoes.

8. Pour in about 1/2 cup of coconut milk and mix well. Add more coconut milk if needed to achieve a soft, yet  stuffable consistency. Your mixture is ready! Woohoo!

9. Now carefully spoon the mixture back into the sweet potato skins. Sprinkle  them with some paprika (or red chili powder) and return to the oven at 400 degrees or under the broil setting for about 10-15 minutes until the top is nicely golden brown.

Bon appétit!

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Health Stuff:

Sweet Potatoes: Sweet potatoes have crazy amounts of Vitamin A or beta carotene, which mean it is great for your skin and eyes as they help fight ‘free radicals’ or whatever that cause aging. They are also rich in Vitamin C, Potassium, and fall low on the glycemic index. Pretty much it is the definition of a superfood.

Spinach: Obviously good for you.

Hominy: Not that much nutrition, but helps keep you fuller faster and longer.

Ginger: Used widely in Indian and ayurvedic cooking for its medicinal properties. Great for digestion and nausea, is said to be anti-inflammatory, and helps boost immunity.

Coconut Milk: Coconut milk is high in saturated fat, but it can help you raise levels of HDL (good cholesterol). It also has tons of nutrients, particularly iron. It’s great in moderation.