This dish works great as a side dish with just about anything but it makes a great savory dessert that is lightly sweet with a hint of heat. It can be made vegan, but it’s also great poured over lean pork. Or just have it for breakfast over oatmeal!Read More
Category Side Dishes
We made this dish for the first time tonight, and I was completely blown away by how complex the flavors are, how ‘buttery’ it tasted, even though we didn’t use a drop of butter, and how filling it was. I didn’t miss the meat in the dish at all, but I did mention below that meat could be added. This is, as written, a great vegan dish, if you use vegetable broth instead of chicken broth, and a good all-around vegetarian main course or a side dish. It would go great with a hearty or firm fish served over the top of it as well.Read More
Rice is rice, and it’s white and simple and plain and it can be spiced up and sweetened up and done savory or however you want it. For me, I like a flavorful rice, something other than the bland starch all by itself. I am always looking for ways to use rice in a healthy, tasty way, and creamy rice is one of those ways. As creamy and good as this can make rice, you might think there’s some milk or cream or something dairy in this recipe, but there’s not! (Of course, I have a ‘variation’ at the end that has some ‘creamy’ stuff to add to it, if you want). This is a yummy, flavorful rice that is easy to make but you have to start it a little ahead of time.
So the first step is to buy the right kind of rice. The best rice for this is basmati rice. However, you can do this with just about any rice, as long as it’s not the minute-rice variety. You don’t want to buy the minute-rices or the boil-in-bag rices. These rices are processed, with a lot of the starch outer part of the rice rinsed and washed and sometimes they are bleached and they are processed and some even have MSG and salt added to them.
Stay away!Read More
Okay, for dinner on the first day of the Food Stamp (SNAP) 30-Day Challenge included green lentil dahl, a dish I really love. For the challenge, I had to do without some of the things I would usually use on this recipe, but it turned out tasting really good without it–maybe not as good as my real version, but pretty durn good, if I do say so myself.
The cost of making this was relatively cheap, if you have the spices and such already. The cost per serving for me was a little more, because I had to eat the cost of an entire bottle of olive oil for the meal. You could make it cheaper by using vegetable oil or canola oil, but I’m just not that into those oils. Olive oil is better for you and it tastes better too.
So here’s the recipe for the green lentil dahl:Read More
Lime marinated herbed catfish, carrot souflee, and paprika lemon cauliflower with onions and grape tomatoes– a whole meal, super easy to make. Okay, so the picture isn’t that greatest. This turned out to be a ‘bland looking’ meal, but it wasn’t a bland tasting one!I could have done more on the presentation on this one, but my son was helping me, and the catfish hadn’t defrosted properly, so it ended up not being pretty, but it tasted wonderfully!
Paprika Lemon Cauliflower
- 1 head of cauliflower (or mix and match heirloom colored cauliflowers)
- 1/2 tablespoon smoked paprika
- 1 teaspoon lemon pepper
- 1 teaspoons lemon juice
- 1 tablespoon olive oil
- 1/2 purple onion
The cauliflower can be cooked in the microwave, because it has a high water content. You don’t have to add any water or liquid of any kinda–trust me on this–so break or cut the cauliflower into the size pieces you want (you can also use heirloom colored cauliflower heads for a really pretty version–they come in yellow, gold, purple, green, white… so pretty!) Put the cauliflower in a microwave safe bowl, then sprinkle the spices, oil and juices into the bowl. Stir the juice, oil and spices all around the cauliflower until the spices coat each piece well. Microwave on high for about two-three minutes and let sit.Read More