Roasted Broccoli

 I've never been much of a picky eater, but as a child, I did not like broccoli. It's still not my favorite, but I've grown to appreciate these little trees. And, last week at Costco, while we were standing in front of a giant bag of broccoli, I discovered that Bradford loves it. So, we eat broccoli. 

This is my favorite, fool-proof and simple way to cook broccoli.

INGREDIENTS:

fresh broccoli 

olive oil

salt & pepper

DIRECTIONS:

Pre-heat the oven to 400 degrees. Spread broccoli evenly on a baking pan. (For easier clean-up lay a sheet of foil on the pan first.) Drizzle broccoli with olive oil and sprinkle salt and pepper on top. Using tongs or a spoon, mix broccoli until olive oil is evenly distributed.

Bake in the oven for 10 minutes.

*For a different variation: With 2 minutes left of baking, sprinkle broccoli with cheddar cheese.

Chana Masala

I have really been loving Thai food lately, but have yet to learn how to make it. Indian food is a close second and there seems to be more recipes for Indian food in the blogosphere. I found this recipe for Chana Masala and thought it was genius that it uses coconut milk (a staple in Thai food). Then I realized that coconut milk is a common dairy substitute for vegans and most chana masalas do not use coconut milk. But I actually seem to think this meal tastes a lot better with the lovely, subtle island taste of coconut milk. 

(If you'd like another lovely option for Chana Masala without coconut milk, click here.)

Adapted from The Gluttonous Vegan

INGREDIENTS:

2 cans chickpeas, drained and rinsed

2 onions sliced

3 cloves garlic, minced

1/4 teaspoon ginger

2 15 oz. cans diced tomatoes*

1 can coconut milk

1/2 teaspoon red pepper flakes

1 teaspoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon turmeric

1/2 teaspoon fennel seeds

1 handful fresh coriander

1/4 teaspoon garam masala

juice of 1/2 a lemon

*I only had tomatoes with diced green chiles and it worked just fine.

DIRECTIONS:

Thinly slice the onions and place into a deep frying pan with olive oil. Place over medium heat for about 10 minutes, or until they cook down. 

Add ginger and garlic and cook for a few more minutes. Add tomatoes, pepper flakes, cumin, ground coriander, turmeric, and fennel seeds. Let simmer for about a minute, then add chick peas. Stir them in, then add the coconut milk. 

Stir all ingredients together and let simmer for about 20 minutes, or until much of the liquid has boiled out. Be sure to stir every 5-10 minutes, so nothing sticks. 

After much of the liquid has bubbled away, add fresh chopped coriander and garam masala. Squeeze lemon juice onto the mixture and add salt to taste.

Serve immediately with rice or flatbread.

Enjoy some grub!

Cinnamon Applesauce

Someone I know well has a deep love for applesauce. According to this person, applesauce is "the perfect food: it's a solid and a liquid, sweet but not overbearing, goes down smooth." I love this person. And he loves this applesauce.  

Adapted from Just Cook Already

INGREDIENTS:

5 apples, peeled, cored, and chopped
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 teaspoon sugar
1/4 cup water
juice of half a lemon

DIRECTIONS:

Place apples and water in a saucepan over medium-high heat. When water starts to boil, lower heat to medium, cover, and let simmer until apples are sauce and slightly mushy, about 15 minutes.

When apples are soft, remove from heat and add nutmeg, cinnamon, sugar, and lemon juice. Using a potato masher or a fork, mash all ingredients together until desired consistency is reached. Serve warm or chill in a covered container in the refrigerator.

Mango Slaw with Cashews and Mint (or Cilantro)

I do not like coleslaw. There is too much mayonnaise, in my opinion. But I do like mango slaw. This salad is perfect as a summer accompaniment to any grilled meal, including burgers, steaks, or chicken.

*adapted from Smitten Kitchen

INGREDIENTS:

2 mangoes, peeled, pitted, and julienned

1 half head cabbage

1/2-1 red pepper, julienned

1/2 red onion, thinly sliced

6 Tablespoons fresh lime juice, from about two limes

1/4 cup rice wine vinegar

2 Tablespoons oil of your choice

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

1/4 cup thinly slices fresh mint leaves (I accidentally bought cilantro at the store, instead of mint so I used that instead--still great and maybe even better if you're making this to accompany a Mexican dish)

1/4 cup toasted cashews, coarsely chopped

DIRECTIONS:

Toss mangoes, cabbage, red pepper and onion in a medium-size serving bowl. In a small bowl or measuring cup, whisk together lime juice, vinegar, oil, salt, and red pepper flakes. Drizzle over mango mixture and serve immediately or cover with plastic wrap and place in the fridge to let flavors meddle for about an hour. When ready to serve, mix in mint (or cilantro) and cashews.

Enjoy!

Rita's Simple and Perfect Hummus

My grandparents raised their children in the Middle East and as a result, whenever I get together with family on my dad's side, we have Middle Eastern food, talk about funny stories from their childhood travel adventures, and enjoy the amazing hospitality the Arab world has to offer. The staple of every Parker family get-together is my Grandma's hummus. When I was a kid, to be honest, I couldn't stand the taste. Now, I can't get enough. The recipe requires one unique ingredient: tahini. Tahini is a sesame paste made from lightly roasted sesame seeds. You can usually find tahini at a health food store or in the international foods section of your grocery store. Once you have that, chick peas, and three other simple ingredients, you're on your way to hummusland!

INGREDIENTS:

1 can chick peas (boiled for 3 minutes, then pour off liquid)

1/3 cup (or more) lemon juice

1/2 flat teaspoon salt

5 Tablespoons sesame tahini (mix well before measuring)

2 cloves of garlic or 2 teaspoons garlic salt

DIRECTIONS:

Mix all ingredients well in a blender and if a little too thick, add water. Place in a flat bowl and pour a little olive oil on top with sprigs of parsley or toasted pine nuts for decoration. Serve with pita bread. Delicious and satisfying!

Espinacas con Garbanzos

*another delight from Smitten Kitchen

During my brief 2-month stay in Madrid, I savored, devoured, and praised my madre, Margarita's, paella every time she made it. Unfortunately, my experience with all other Spanish food was not quite as romantic. This tapas recipe for espinacas con garbanzos (Spinach and Chick Peas) absolutely changes that. If there's one thing I remember about Spanish cooking in the home I lived, it's the liberal use of the amazing ingredient of olive oil. The Diaz family stored a pallet of olive oil in their basement and probably went through about 2 bottles a week. While this does not require TOO much olive oil, it does use it liberally, which is one thing that makes this dish distinctly Spanish.

INGREDIENTS:

2 15 oz. cans of chickpeas (drained and rinsed)

6-8 Tablespoons olive oil

1/2 - 3/4 lb. fresh spinach

1 baguette french bread

1/2 cup tomato sauce (I used tomoto soup because it's all I had in my kitchen.)

3 garlic cloves, minced

1/2 teaspoon ground cumin

Pinch of red pepper flakes (optional)

1-1/2 Tablespoons red wine vinegar (or regular vinegar)

1/2 teaspoon smoked paprika

salt and freshly ground pepper

lemon juice to taste

DIRECTIONS:

Cut french bread loaf into 3/4 inch slices, saving one hefty slice. Arrange slices on a pan and brush tops with olive oil. Toast in 375 degree oven for about 10 minutes, or until golden brown.

Heat 3 Tablespoons of olive oil in a large pan and add fresh spinach with a pinch of salt. Heat until leaves are wilted. Drain in a colander and set aside.

Using the hefty slice from the french bread loaf, remove the crust, cut into cubes and fry over 2 Tablespoons olive oil, about 5 minutes or until golden-brown all over. Then add remaining tablespoon of oil, garlic, cumin, and red pepper flakes (if using). Cook for about 1 more minute, or until garlic is a nutty brown color.

Transfer to a food processor or blender, and blend until consistency is like a paste. Return to the pan. Add drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavor and are hot. Season with salt and pepper. If the consistency is a little thick, add some water. Add spinach and cook until heated through.

Serve on toasted french bread. Delicious!!