There’s just so many lentil recipes out there, there are also many varieties of lentils that line the shelves at the supermarket. I don’t know anyone who has an aversion to lentils do you? Red lentils in particular cook in no time and in under 20 minutes, you’ve got comfort in a bowl. Lentils are also inexpensive and a nutritional powerhouse offering plenty of essential nutrients that is beneficial to your health.
After trying this popular Indian potato curry in a creamy and delicious spiced yogurt gravy, I wondered why I had never tried preparing this dish at home….well that’s not until last week. It is known to be popular in the Kashmiri region. Knowing how much my husband loves potatoes, I knew this would be a treat for his taste buds. The authentic way of cooking Dum Aloo is to cook it under pressure. The edges are sealed with a dough to ensure that no steam escapes, but naturally I took a short cut 🙂
Nothing quite like a sweet potato to bring some wonderful flavors to your palette. The regular potato makes us shudder at the thought of all those carbs. But not so with the humble sweet potato. This root has a slightly lower carb rate than the regular potato. Sweet potatoes contain almost twice as much fiber than the regular potato. Did you also know that sweet potatoes are an excellent source of vitamin A and a good source of potassium? A medium sweet potato has at least 28% more potassium than a banana.
So what’s all the buzz about using cauliflower in low-carb dishes instead of rice or potatoes? I’ve even seen pizza bases formed with grated cauliflower. Cauliflower can shine in many forms as I’ve recently discovered, so I set out to find out for myself. From my kitchen today, I’m bringing you a pilaf chock full of nutrients and flavor, but yes you guessed it, it’s made from cauliflower florets. I’ve seen the method and have come across many recipes, but I decided to add my own spin to it and make it spicy and wholesome with some Indian flavors.
A rainbow of colors, a perfect matrimony of flavors! I served the riced cauliflower pilaf with Grilled Goan Chicken Cafreal, and a salad.
Need a quick side dish that is healthy and moist? Look no further, this tri-colored quinoa can be served up with a main course or just as a side. Best of all, it is vegetarian and gluten-free. You’ll find the bold, beautiful colors of this dish both satisfying to your senses as well as your waistline. I don’t have a recipe per se, but I will attempt to itemize the ingredients used and the assembly of the grain bowl. All I can say is that it packed a mean flavor punch for sure.
The end of summer is fast approaching, (technically Autumn is officially here, but it still feels like summer). As we herald in the Fall season, we must come to terms with the inevitable fact that the garden is slowly but surely getting ready for its deep slumber. To give you an idea, this year’s yield was chock full of veggies with beets, white eggplants, garlic, onions, various colored tomatoes, carrots, okra, peppers, swiss chard, zucchini, squash and pumpkins to name a few. I’ve already harvested fresh herbs for the winter. There are various methods of doing this, everyone does it in a different way. I like to freeze some of my herbs that I chop up and place in an ice cube tray. I then add either olive oil or stock and freeze the cubes. I pop them into a ziploc bag, date them and enjoy them through the winter months.
Those of you who have been following Safari of the Mind this past summer will know that I’ve been inundated with fresh vegetables from the garden where I volunteer at. We have about 6 raised beds with an assortment of vegetables. There’s nothing quite so satisfying than picking your own fresh produce that you’ve toiled so hard at.