Roasted Cauliflower with Tahini Sauce Recipe
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish. Roasted Cauliflower with Tahini Sauce serves 4-6 Ingredients 1⁄4 cup extra-virgin olive oil 4 tsp. ground cumin 2 heads cauliflower, cored and cut into 1 1⁄2'' florets Kosher salt and freshly ground black pepper, to taste 1⁄2 cup tahini 3 cloves garlic, smashed and minced into a paste Juice of 1 lemon Instructions Heat oven to 500°. Meanwhile, combine tahini, garlic, lemon juice, and 1⁄2 cup water in a small bowl and season with salt. 12 Comments
How to Steam Vegetables: 7 steps (with pictures)
Edit Article Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Steamed vegetables are a nutritious and quick choice for any dinner table. Ad Steps Method 1 of 4: Vegetables & Equipment 1Pick your vegetables. 3Devise some equipment. Method 2 of 4: Steaming Vegetables 1Bust out your steamer. 5Season and serve. Method 3 of 4: Using a Covered Pan 1Get a hold of a large pan. 4Remove from the heat and serve. Method 4 of 4: In the Microwave 1Put your vegetables into a microwavable bowl with a tablespoon (15 g) of water. 4Eat. Tips Since all vegetables cook at a different pace, always cook the different types separately.Lemon juice is a delicious addition for vegetables served neat.All the vegetables can be reheated in several ways once steamed, including by sautéing, placing them in hot water and other heating methods. Sources and Citations VideoJug A video on steaming vegetables.
crispy broccoli with lemon and garlic
I may have suddenly, and at least a month earlier than I’d hoped, reached the slightly less awesome phase of pregnancy, which I suspect is nature’s way of ensuring that despite all of the great things about gestating — thick, shiny hair! elastic-waist pants! people actually encouraging you to be lazy! — you will have little desire to stay this way forever. It started two Mondays ago when all of my shirts simultaneously stopped fitting, as if they were in a pact with each other to make a cold-bellied mockery of my attempts to avoid maternity clothing this time around. Then, this old lady I swim with told me I was looking “huge” and evidently undaunted by the dripping sarcasm in my “thanks?” Finally, my doctor told me my blood test had shown that I was anemic, but unlike a few hastily purchased t-shirts, a rehearsed “actually, I’m due next week! So, let’s talk about broccoli. Crispy Broccoli with Lemon and Garlic Serves 2 as a side Heat oven to 425°F (220°C).
Raw Zucchini Squash Sandwiches with Sprouted... - Vegan Yack Attack
Braised Fennel with Saffron & Tomato
This last week has bean surreal. In a very good and absolutely mind-blowing way. We have been in London meeting lovely blog readers, signing books and doing more than a few magazine interviews. If you would like to cast your vote on us we would be MADLY grateful. And now on to the food. Vegetable Literacy, by Deborah Madison, is a wonderful and beautiful book. Braised Fennel Wedges with Saffron & Tomato Slightly adapted from ‘Vegetable Literacy‘ by Deborah Madison 1 cup uncooked brown rice 2 1/4 cups water 1 large fennel bulb a large knob of ghee or olive oil 1 zucchini 1 onion, thinly sliced 2 tsp fennel seeds 1/2 tsp (0,5 g) ground saffron 1/2 tsp dried thyme 1 clove garlic, crushed 3 tbsp tomato paste 1 cup water sea salt and freshly ground pepper, to taste 1 handful fennel greens or flat-leaf parsley Rinse the rice thoroughly, drain and place in a medium sauce-pan together with the water. Trim off the stalks and greens from the fennel bulb. Serve with brown rice and fennel greens. PS.
Strawberry Blueberry Spinach Salad | Kim's Healthy Eats
Ahhh! Summer is in the air! This is one of my favorite summer salads to eat. This salad is also perfect to take to picnics and it pairs wonderfully with a poppy seed dressing or balsamic vinaigrette. That beautiful spinach is the first harvest from my veggie garden. Serves 4 Ingredients 4 cups fresh spinach leaves 1 cup strawberries, hulled and sliced 1 cup blueberries Feta cheese for topping Almonds or walnuts for topping Directions Add spinach, strawberries, and blueberries to a large salad bowl and toss together. Enjoy! Like this: Like Loading...
Tunisian Roasted Vegetables
nutritional information Serves 6 30 minutes or fewer Harissa and tabil, the two cornerstone seasonings of Tunisian cooking, spice up a colorful entrée of roasted vegetables and pistachio-laced couscous. Vegetables 1 ½ lb. zucchini, ends trimmed, quartered lengthwise 2 medium red bell peppers, cut into strips 2 medium yellow bell peppers, cut into strips 1 large red onion, sliced into rings 2 Tbs. olive oil 1 Tbs. balsamic vinegar 1 Tbs. finely chopped fresh mint 2 tsp. harissa 1 clove garlic, minced (1 tsp.) 1. 2. 3. June 2013 p.43
Mango Salad with Ginger-Raisin Vinaigrette
In this recipe, juicy mangoes are paired with fresh ginger plus an unusual combination of golden raisins and malt vinegar, which adds great complexity to an otherwise basic mixed green salad. Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons malt vinegar, or red-wine vinegar 1 tablespoon finely chopped fresh cilantro leaves and tender stems 1 teaspoon minced fresh ginger 1 fresh green Thai, serrano or small jalapeno chile, stemmed and finely chopped (see Note) 8 cups mesclun, or other mixed baby salad greens (5 ounces) 1 large ripe, firm mango, peeled and diced (see Note) 1 medium red bell pepper, thinly sliced Directions 1. 2. Tips: Notes: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. To peel and dice a mango : 1. 2. 3. 4. Nutrition Facts Calories 117, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 58 mg, Carbohydrate 14 g, Fiber 2 g, Protein 1 g, Potassium 222 mg.
cauliflower and roasted garbanzo “rice + peas”
Would you cross a moat for a meager handful of chives? I kind of did that a couple times this week. There’s only one green and edible thing out back right now and even though some heavy rain made for a solid foot of water between me and the goods (and even though there was a fridge full of totally passable fare), I had to have those little emerald green blades. They were certain proof that the world was at work once again, all despite the lump of icy grey grit-snow in the shadiest part of the yard, just uglying it all up. So I’ve been throwing the wellies on and going out to the spot under the old apple tree to get my spring-y fill. It’s been cool and wet, the kind of cold that feels like it could turn you inside out it’s so penetrating. I mostly feel like I’m just thinking about things more, and a noticeably more active mind seems to equal a certifiably solid stream of ideas. Preheat the oven to 400 degrees F. Start turning the cauliflower into rice in batches. You might also like…
Sesame-Ginger Steamed Broccoli Recipe
nutritional information Serves 4 30 minutes or fewer No steamer basket required for this recipe. A modest amount of liquid in a standard skillet steams the broccoli to perfection. 1 lb. broccoli, cut into medium florets (6 cups loosely packed) 2 Tbs. mirin or sake 1 Tbs. tamari 1 Tbs. minced fresh ginger 1 tsp. toasted sesame oil 1 pinch salt 1 tsp. sesame seeds Place broccoli, mirin, tamari, ginger, oil, and 1/4 cup water in large (2- to 3-qt.) skillet. January/February 2012 p.38
