Tuesday, July 28, 2015

Tuesday Recipe: Tangerines with Lime Essence

Summer are here! Grilling and backyard parties are on! You need a quick, nutritious dessert that doesn't leave you feeling heavy. Sunday's newspaper probably has a coupon for Cuties or Halo Oranges. Or is it Tangerines? Or is it Clementines? Or is it Mandarines?

There really is a difference. Basically, it comes right down to the harvest season, being seedless and easy-to-peel for young eaters. These little sweeties ward off the munchies and are a source of fiber and vitamin C.

Tangerines with Lime Essence
(adopted from eMeals)

1 Tangerine per person (peeled and sectioned)
2-3 large Limes (grate and reserve rind before juicing)

1-3 tablespoonsHoney
optional: Cilantro, coarse chopped

  • Place orange sections in a serving bowl.
  • Whisk together: lime juice, honey and lime rind.
  • Pour lime mixture over orange sections and toss to coat.
  • Taste. Adjust the lime mixture for a sweeter or more tart flavor.
  • Serve cold!

Tuesday, July 21, 2015

Tuesday Recipe: Aloo Gobi

Aloo (Potato) Gobi (Cauliflower) is an 
inexpensive "dry" curry for anyone who would like to change up their typical midweek menu! The list of ingredients may seem long, but it's just a simple teaspoon, here and there, to taste.

My husband loved how the house smelled and decided he wanted the curry over rice as opposed to quinoa, which was my choice. I happened to have Saffron Jasmine Rice! Also, after stirring the curry, he mentioned more sauce would be more to his liking. No problem! I added 1 small can of tomato paste and thinned down with vegetable broth and additional Indian spices! Mmmmm!

Aloo Gobi Curry
(adapted from Forks Over Knives, pg 179)

1 medium Yellow Onion, peeled & diced
Ginger (1 T of fresh grated or 1/2 t ground)
2 cloves Garlic, peeled & minced
Small Jalapeño, seeded & minced
Thanks to friends for the garden tomatoes!
2 medium Tomatoes, diced (I used a can of diced toms + fresh garden toms)
1 medium head Cauliflower, cut/plucked into florets
1 lb Potatoes, 1/2" dice or coarse chunks
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1 teaspoon Red Pepper Flakes
1/2 teaspoon Turmeric (which gives the curry it's beautiful color)
1/8-1/4 teaspoon ground Cloves (Don't skip this ingredient - It's the deal maker!)
2 Bay Leaves
Salt, to taste
optional:  1 small can Tomato Paste
optional: Vegetable Broth
optional: Cilantro, coarse chopped
  • Sauté onion over medium heat; 7-10 mins
  • Add ginger, garlic and jalapeño; 3-5 mins
  • Add tomato, cauliflower, potatoes, cumin, coriander, red pepper flakes, turmer, cloves and bay leaves. Cook, covered for 10 mins, until veggies are tender.
  • **IF you choose a wet curry, add the tomato paste and thin with vegetable broth. Simmer for 3-5 mins.
  • Remove the bay leaves. Serve over rice or fave grain.
Remember, cooking is a subjective taste with an objective of enjoying your meal. You know your taste and the preferences of your family... Go play with your food!