Quinoa Veggie Cutlets

Here is a great kitchen sink, healthy veggie cutlet. I know in the United States – a cutlet implies a thin piece of breaded, fried meat but in India it is a mish mash of all kind of veggies and /or ground meat made into patties.  

You can substitute the veggies with what you have on hand and add ground meat if you wish. I love the addition of quinoa which makes these a complete meal. I usually serve them hot with mint chutney.  Click here for recipe.

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Bulgur w/ Roasted Vegetables and Lentils

I love bulgur – one of my favorite dishes is Mujadara ( a Middle Eastern lentil, onion, bulgur dish) which my dearest friend Rula Baki makes to perfection. It’s what made me fall in love with bulgur so much and now I use it all the time in my kitchen. 

Here is one of my go to dishes which combines lentils and a bunch of roasted veggies with bulgur. Its really easy and you can substitute th vegetables with anything you have in your fridge ( sweet potatoes, asparagus etc). I prefer to use a coarse grain of bulgur – my favorite one is Duru which has vermicelli in it too but you can use any kind. This dish so so versatile that it can be served alongside pretty much anything or be a meal in itself. Click here to print recipe.

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Farro w/ Roasted Broccoli

I’m all about quick and healthy recipes. I always buy a bunch of broccoli, chop it up and keep it in my fridge to throw into any dish I can. I had some leftover farro and decided to combine the two. 

I stir fried some hot peppers with garlic to give this dish a kick but you can skip the heat or use sweet peppers instead if you don’t like the spice. 

When cooking the farro, follow instructions on your package – I generally add just a little less liquid (like maybe 1-2 tbs less) than is suggested so that it doesn’t turn out mushy. Also cooking it in broth makes it much more flavorful. 

I roast the broccoli with olive oil in the oven and add it in at the end. You can choose steam it too but the char does add a nice flavor. Always use a good quality extra virgin olive oil to finish the dish off with – it makes all the difference. 

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Bulgur and Lentil Salad with Parsley

 

I love the combination of bulgur and lentils! One of my favorite dishes is Mujadara (to be blogged as soon as my friend Rula gives me the recipe!)

In the meanwhile here is a really healthy and delicious salad recipe that I find myself making a lot of lately.

 

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Quinoa with Veggies and Za’atar

Za’atar is a gorgeous condiment that is liberally used in Middle Eastern cuisine. It is made with mixed dried herbs and sesame seeds. I just love Za’atar and use it with all kinds of food. My friend Rula spoils me silly by giving me the best Za’atar ever that she gets from Jordan.

Recently, I tried flavoring Quinoa with Za’atar and loved the earthy mix of the two ingredients. Here is the recipe I used.

 

 

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BROWN RICE PASTA WITH A RAINBOW OF VEGGIES

I seem to be getting tons of gorgeous colored swiss chard, carrots and tomatoes in my organic CSA box lately.







What a beautiful medley of colors these veggies make when thrown together.

Here is a super easy, healthy pasta recipe that can be made using any kind of pasta you like.

I used a brown rice pasta from Trader Joes.



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QUINOA AND PARSLEY SALAD

Quinoa is my new best friend!

This delicious grain is actually a seed that has been cultivated in South America for over 6000 years.

It is very high is protein and many other nutrients. It is a great replacement for rice and other high carbohydrate grains.

Here is a great recipe I tried from the December 2010 issue of Cooking Light Magazine.

I served it on our Thanksgiving table this year and it was a huge hit.










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Yellow Mung Dal (Lentil soup)

My younger brother is obsessed with my Dal! Whenever he comes, I make a huge stockpot full and he hacks into it hourly! Dal (lentil soup) is something that we eat almost every single day in India. There are hundreds of ways of making Dal and one can use all kind of different lentils in all kinds of combinations. This recipe is for a common every Dal which I make using small yellow mung lentils. We call it “Moongi ki Dal” . In this recipe, I have added spinach to the Dal but that is optional. Sipping a piping hot, spicy bowl of  Dal is the ultimate in comfort (aside from chocolate – of course – but that is for another post)! 

BTW I dedicate this recipe to my good friend Oz who cant ever seem to get enough of Dal. This ones for you Ozzie!!!!

Yellow Mung Dal (Lentil soup)

2 cups of small yellow mung lentils washed

Small Yellow Mung Lentils

Small Yellow Mung Lentils

15 cups of water 

2 cup of chopped fresh or frozen spinach(optional)

1 teaspoon turmeric powder

Salt to taste

For the seasoning of the Dal ( Tadka) 

4-5 tablespoons of oil

1 teaspoon whole cumin seeds

Skimming the froth

Skimming the froth

1 teaspoon ground coriander powder

3/4 teaspoon ground chili powder ( cayenne)

  • Mix the lentils with the water in a stockpot and bring to a boil.
  • Add the turmeric powder and the salt and mix well.
  • Once the Dal comes to a boil, turn the heat to medium and skim the surface off any froth that might form.
  • You might have to remove the froth a few times or else it will boil over.
  • Allow the Dal to cook on medium heat for 30-40 minutes. 
  • If  the Dal has thickened a lot add additional water to it. 
  • You may make it to the consistency that you like but it should be neither too thick, nor too thin.
  • Add the chopped spinach in.
  • Allow it to cook for another 15 – 20 minutes and turn heat to low.
  • Add the seasoning ( tadka).

Daal being cooked

Daal being cooked

 

Spinach in the Dal

Spinach in the Dal

 

 

 

 

 

Tadka

  • Heat 4-5 tablespoons of oil on medium heat in a metal soup ladle or a small cooking pot.
  • Add 1 teaspoon of whole cumin seeds and cook until they begin to pop (about 30 seconds).
  • Then add 2 teaspoons of ground coriander powder.
  • Add 3/4 teaspoon ground chili powder (or to taste).
  • Let this cook for about a minute or so till the spices are cooked but they should not begin to burn.
  • Pour this tadka into the pot with the spinach dal and mix well.
  • Serve with white or brown Basmati Rice.

Cumin seeds in oil

Cumin seeds in oil

Adding spices to oil

Adding spices to oil

 

Adding Tadka to Daal

Adding Tadka to Daal

 

 

 

 

 

 

Spinach Dal

Spinach Dal