Pasta with roasted cauliflower

When there’s nothing in the house to cook but there is some cauliflower and perhaps njuda, you can make a quick and easy dinner. Here’s how:

Preheat oven to 400 degrees. Put up pot of water to boil pasta.
Roast cauliflower with olive oil, S&P 400 degrees about 20 mins.
Cook pasta: Interesting tubes are good. I used bronze-cut pipe rigate (from Aldi’s!).
Make a quick tomato-sauce with a smidgen of canned diced tomatoes (even better: fire-roasted) with 1 oz of njuda, broken up. Sauté in small saucepan for 10+ mins; adding some hot pepper flakes, oil, S&P. Optional: capers.
Chop up some fresh parsley

Remove cauliflower when cooked and set aside to cool a bit. Cut into bite-size pieces.
Cook pasta to al dente and drain, and put into large-ish bowl.
Mix in tomato sauce and stir with cauliflower. Sprinkle on parsley and serve. Yum!

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Stir-fry with any vegetables

A surprisingly delicious simple stir-fry with rice.

When you’re going out to an evening meeting and want to eat something when you come home, do what I did and eat contentedly.
Before leaving, put up some brown rice in the rice cooker. I like medium grain. 2/3 dry with 2-1/2 x water and some salt is a good amount for two servings.

Ingredients:
Red onion, large dice, 1/2
Brussels sprouts, cut in half, rinsed and sliced
mushrooms, 4, cut into large slices and cut in half
Leftover chicken

Directions:
Sauté onion for 5 minutes in olive oil. Add in Brussels sprouts, and turn and cook a minute or so. Add good splash of water, cover and cook for about 5 minutes. Uncover and let steam and water escape. Add mushrooms, cook a couple minutes, then add chicken in pieces to warm through.

Very delicious served with fresh rice. A dabble of olive oil on top is nice. Or nutritional yeast if it’s around.

Coconut rice w/ marinated boneless chicken breasts

Craving something tangy and tantalizing, I started with putting up a pot of coconut rice in my rice cooker. Easy: 1 c brown jasmine rice, rinsed and salt added to pot. Pour 1 can of coconut milk into 2 c measuring cup, add water to bring to 2-1/4 c, and cook in the regular way.

I used the cream on top of the can, and next time I think it would be better to spoon that off and perhaps save for sautéing, rather than use for the rice.

Make a marinade for chicken breasts:

1 c coconut milk — heat to simmer in small pot. Add:

1 hot pepper, minced
2 garlic cloves, minced
Ginger, grated, ~ 1 T or less (Will need same amount later for cooking chicken)
2/3 T fish sauce
1 T soy sauce
Star anise or smallish piece of cinnamon stick
Brown sugar, 1 T
1 T chili garlic sauce

Stir together, transfer to flat bottom bowl, and then let sit together and then cool to room temp.
Cut chicken into strips, and then large bite-size pieces.
Add to marinade. Refrigerate if going to be more than one hour until cooked. Can sit marinade 2-4 hours.

Heat sauté pan over medium high heat and add 1 T canola or coconut oil. Scoop chicken out of marinade and add to pan. Sauté for about 4 mins, turning. Right before removing, add reserved minced garlic, toss a bit for one minute, and then remove onto plate or atop rice on plate.

Nice served with plain steamed fresh local broccoli.
Otherwise add peas to rice, perhaps.
Or roast a sweet potato, in wedges. Or carrots, roasted or boiled/stove-top braised.

Red curry cauliflower soup

Ingredients:

Cauliflower, 1/2 head, cut into large florets and rinsed
onion, 1 diced
Garlic, 2 cloves, minced
Lemongrass, chopped very fine (optional)
Red curry paste, scant 2 T
Ginger, minced or grated
potato, cut into large chunks
Vegetable stock

Directions:

Heat instant pot on sauté function. Add 2 T olive oil and cook cauliflower on high heat for 5 mins until charred, turning occasionally. Remove from heat.

Cool pot a bit, add more oil and sauté onion for 4 mins. Add in lemongrass, curry paste and ginger and cook for a couple minutes more. Add garlic and stir. Add in potato and cauliflower. Add vegetable stock and water to cover plus.
Cook at soup setting for 15 minutes.

Inspiration:

Red curry vegetable noodle soup, Melissa Clark, Dinner in an Instant, p 123, and
Food 52 Cauliflower soup

Bean soup with kale

When you have home-cooked beans in the refrigerator, this simple soup will be sure to please on a cold winter day.

Vegetable stock, made in the usual way

Leftover gigante beans
kale, blanched for 4+ minutes in boiling salted water, then drained

Carrots, diced
Onions, diced
garlic, minced

Sauté onion in olive oil in medium soup pot/pan. Add carrots and cook until softened.
Add in garlic and cook for less than one minute.
Add in stock and bring up to temp. Add S&P.
Add in beans and kale and warm through.

Serve with either grated parmesan or a drizzle of olive oil in each bowl.

Chickpeas Vinaigrette aka Garbanzos salad

When you have cooked up a luscious pot of garbanzo beans at home, you’re going to want to eat them pronto. Here’s one way:

Cooked chickpeas, 1/2 #
carrots, small dice
Roasted sweet peppers, large dice/pieces
garlic, minced

Olive oil
Lemon juice
Sweet onion, about 1/3, large dice
Apple cider vinegar
Cumin
Cayenne
S&P

Directions:
Put onion in cider vinegar to sit for 15 mins or earlier if need be.

Make vinaigrette:
Whisk together:
Garlic
Honey
Cayenne
Cumin
S&P
Lemon juice
Some apple cider vinegar
Olive oil

Mince:
Carrots & sweet peppers

Mix vinaigrette and carrots/peppers into warm beans (if possible)
Add in scallions

More on beans – Garbanzo in Instant Pot

Exploring the delicious world of home-cooked beans, I moved on to garbanzo, one of my faves, and one I had the most difficulty with cooking stovetop.

here’s my success story:

1# beans, picked over and rinsed

Water to 1/2 way mark on Instant Pot, to which you add 1 T salt and perhaps one garlic clove, peeled. (Why not?!)

Cook for 42 minutes under pressure. Let release naturally for 10-15 minutes (as with all beans, I just read), then release pressure. Test for doneness, and cook longer if needed. (I initially cooked for 35 minutes and then returned to pressure for 8 minutes.)