LENTILS PLATTER WITH A HINT OF CURRY AND SERVED WITH ROASTED AND FRESH VEGETABLES

Curry Lentils with roasted and fresh vegetables

LENTILS PLATTER WITH A HINT OF CURRY AND SERVED WITH ROASTED AND FRESH VEGETABLES

Lentils, Lentils, Lentils….. One of my favorite grains, and this time I added some curry to spice it up a little. I cooked 1 cup of lentils with 3 cups of water, added ½ tsp of grape seed oil, a ¼ tsp of salt and ½ tsp of curry powder. Bring it to a boil, lower the heat and let it cook until all water is absorbed, just like you would cook rice. When it was ready I added olive oil and a bit of apple cider vinegar before serving.
As I am now into the habit of roasting any vegetable that comes to mind, I added to the lentils a generous dollop of roasted garlic and complemented the dish with some roasted carrots, beets, parsnip, yellow pepper and eggplant, as well as some steamed baby bok choy, fresh celery and avocado. Needless to say perhaps, but it was delicious! Ah, don’t forget to add the olive oil and vinegar of your choice, together with salt and pepper to taste.
Bon Appétit!

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BARLEY SALAD PLATE WITH ROASTED AND FRESH VEGETABLES

BARLEY SALAD PLATE WITH ROASTED AND FRESH VEGETABLES As always, in my quest to constantly find variety for my vegetable lunches, I decided to try a Barley Salad, which I seasoned with two tablespoons of cilantro pesto (coriander) and crumbled … Continue reading

ISA’S EGGPLANT PARMIGIANA PLUS

Isa's Eggplant Parmigiana Plus

ISA’S EGGPLANT PARMIGIANA PLUS

My sister-in-law shared this recipe… we tried it and it was absolutely delicious; so much so that my husband, the ultimate meat eater really, really liked it, going so far to have it for two days in a row!
I accompanied it with blanched asparagus and shaved parmesan cheese. I did use olive oil and apple cider vinegar over the asparagus!

Bon Appétit! (Recipe below)

ISA’S EGGPLANT PARMIGIANA PLUS RECIPE

1 cup of ricotta cheese
3 tablespoons of cilantro pesto (you may know it as coriander)
1 egg
½ cup of Parmesan cheese
1 white onion, diced finely
½ zucchini finely diced (you can used green or yellow or a combination of both)
1 cup of cooked quinoa (I used some leftover quinoa with cremini mushrooms and blanched kale from the previous day)
2 eggplants, peeled and cut into ½ inch rounds (I could have used only one)
1 cup of a pasta sauce of your choice (add more if you need to)
½ cup of shredded mozzarella cheese

Using a food processor or blender place the first 4 ingredients and blend them to form a paste, adding more of any of the ingredients to make the paste to your taste. Add the finely diced zucchini and onions to the paste.
In a Pyrex cover the bottom with some of the pasta sauce, then arrange one level of eggplant rounds, cover them with the ricotta paste plus some of the quinoa, some Parmesan cheese and a little of the pasta sauce. Then proceed to do a second and third level of the eggplant rounds.
Bake in a 375 degree oven for the first half-hour and then put the temperature up to 400 degrees for another 30 minutes. I found that since it was three levels thick it was not cooking enough at the lower temperature, so after the first half hour I decided to put the temperature up. (I guess my oven is not too hot). During the last 10 minutes of cooking time I sprinkled the mozzarella cheese and some more shredded Parmesan and put it back in the oven until the cheese melted to a nice rich color.

QUINOA SALAD WITH ROASTED VEGETABLES, YELLOW AND RED TOMATOES, CUCUMBERS, YELLOW PEPPER AND AVOCADO PLATTER

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QUINOA SALAD WITH ROASTED VEGETABLES, YELLOW AND RED TOMATOES, CUCUMBERS, YELLOW PEPPER AND AVOCADO PLATTER

I found myself particularly hungry and, since I had some roasted vegetables from the day before I decided to vary my menu. I made a Quinoa salad with all of the roasted vegetables that I had on hand, specifically red onion, red and orange peppers, zucchini and eggplant, and I complimented the resulting salad with my normal fresh vegetables… tomatoes, cucumbers, yellow peppers and half of an avocado. I decided to go with my protein intake, so I added to the quinoa salad some shaved parmesan cheese and 1 1/2 tablespoons of sliced raw almonds. Extra Virgin Olive oil, white balsamic vinegar, and salt and pepper to taste. No bread for me this time! I can tell you, I barely finished my platter and I was so satisfied that I did not have a real dinner at night. I had a bowl of vanilla yogurt later in the evening!

With summer here, you can easily make this quinoa salad for dinner consuming as much as you require to feel satisfied, and in turn just have a fresh vegetable plate for lunch, perhaps adding some other type of vegetables to satiate your hunger.

Bon Appétit!