This is super easy and perfect for the colder weather. It is also good left over warmed up. You can adjust the amount for the number of people you plan to feed.
1 beet sliced about 1/8 inch thick
2 medium parsnips sliced same thickness
1 medium sized sweet potato, peeled and sliced same thickness
1/4 large sweet onion, coarsely chopped
Heat oven to 425 degrees. Pour enough olive oil in a heavy oven appropriate pot to cover the bottom. Layer the vegetables with the chopped onion and a small amount of olive oil. Sprinkle garlic power over the top. Place lid on the pot. Bake until the vegetables are tender.
You can use any root vegetables. I used some of my favorites. I never bother to peel beets or parsnips. If you buy large parsnips, you may have to remove the core because it can sometimes be rather hard and bitter.
It is too hot to do a lot of cooking in many parts of the US these days. Salads are a good alternative. However, if you get tired of just salads, here are two easy vegan dishes to enjoy that require little cooking time. If you are not vegan or vegetarian, you can add some cubed meat as you are sautéing the veggies.
1/2 medium sized sweet yellow onion, coarsely chopped
1 jalapeño pepper, deseeded, cut in half lengthwise and cut in 1/2 inch pieces
2-3 garlic cloves, coarsely chopped
1/4 large, red, bell pepper, deseeded and coarsely chopped
3 cups lacinato kale–see directions below
1 cup cannelloni beans
Spices–for this recipe I used World Market Mediterranean Greek
Before measuring the kale, cut out the central stem, discard, and finely chop the remainder of the leaves. Sauté the onion and garlic in enough olive oil to cover the bottom of the pan or skillet until the onion is translucent. Add jalapeño and red bell pepper. Cook until tender but the color is still bright. Sprinkle spices over this mixture and stir–amount of spices to suit your taste. Add kale. Stir and cook until the kale it totally wilted. Add cannoli beans and serve over rice.
Note: Other spices I use include basil, thyme, and fennel essential oils. Be careful when using essential oils to cook. A little goes a long way.
Since I like to know the source of food and never get take out when I am home, I create quick, easy, food that fits my personal health goals for food. Here is an easy recipe for one person. Just double, triple, etc. the proportions to fit the number of people for whom you are cooking.
Saute several chopped garlic cloves and cubed delicata squash–I used one half of the squash–in olive oil until almost tender. Add I filet fish (I used barramundi on which I had squeezed fresh lemon juice). When fish is 1/2 done, add 1/2 chopped poblano pepper and 1/2 bell pepper chopped. Saute until fish is done and peppers tender but still bright colored. Add whatever seasonings you prefer. I used basil essential oil. Serve over pasta or rice. I also grated asiago over the dish when I plated it. I prefer asiago over parmesan.
Note: You can also use butternut squash. Delicata has the advantage in that you do not have to peel it.
For a few more weeks I am staying at my daughter’s house in Amarillo. A lot of stuff is packed and some of it is already in California. As a consequence I have to cook a bit differently. The usual pots and pans are gone. What is left is one skillet and one wok like pan. The other evening I decided to try one of my favorites anyway using the wok. It turned out great.
I chopped up some onion, garlic, purple potatoes, and Brussel sprouts. I poured olive oil in the pan, added the onion and garlic and potatoes. When they were almost done, I added bite sized pieces of chicken breast. When they were nearly tender, I added the Brussel sprouts with a touch of basil essential oil.
Since I had no pot in which to cook rice, I broke up some grainy bread into bite sized pieces, put the pieces in a bowl and poured the above over them. It was delicious.
Because I love rice but cannot cook it the usual way, I bought some basmati you can supposedly cook in a bag in the microwave. I remain skeptical about this but plan to try it tomorrow evening. I will let you know how that goes.
Although I did know what paneer is–a white cheese originally from India, I had no idea what to do with it. At the last trip to the grocery, I saw it there with all the other specialty cheeses and said to myself, “Why not try this?” I’ve made India dishes of various kinds off and on for decades but never used paneer.
My first experiment resulted in this:
Here is the recipe: sauté 5 to 6 coarsely chopped cloves of garlic in olive oil (I know you should use ghee but I did not have any). Finely chop fresh ginger to equal 2 – 3 Tablespoons. Add to the garlic. Stir in garam masala or curry powder–I used some of both which I had on hand. Add paneer which has been cut into cubes. After the above were adequately cooked, I added coarsely chopped arugula and when it was wilted, I added frozen peas and continued cooking only until they were warm. I served it over basmati rice which I cooked while making the paneer recipe.
I made this a couple of days ago. Today I am experimenting with another paneer recipe I created. This time I will mix what I have on hand, chopped onions, carrot coins, chopped beets, paneer, and chopped poblano peppers. I will use the same spices as before.
This evening I needed to make something quick, easy and healthy with ingredients I had in the house. I covered the bottom of a skillet with olive oil, added some chopped onions and sweet potato. When they were tender, I added chopped red bell peppers, poblano peppers, and arugula. When the arugula was wilted, I added walnuts and great northern beans and basil essential oil. I served this over farro.
I never cook farro like the directions on the package. I find the result boring. Here is my method. Cover the bottom of a saucepan with avocado oil. Saute one cup of farro in the oil for a couple of minutes at high heat. Add three cups of water and some roasted garlic bouillon. Turn down to a lower heat so that it is boiling slowly. Cook for about 1/2 hour. Add more water if needed. I always cook it down so I do not have to pour off any of the broth.
My travels have not only enlightened me personally, but also enabled me to create recipes from my food adventures around the world. Due to the recommendations of friends and family worldwide, I created a cookbook/memoir with stories and recipes. Len Leatherwood, new President of the Story Circle Network, says, “This is a cookbook after my own heart, filled with a wide range of healthy recipes from several cultures that will add flavor, color, and variety to any table.” Jennifer Archer, award winning writer and editor elaborated further, “A feast for the senses…combines colorful stories, poems, and mouth-watering recipes that inspire readers to experience new places, new tastes…from Asia, Africa, Latin America, Scandinavia, and America.”
This would make a great Christmas present for foodies and people who want worldwide food adventures. It can be ordered online from: http://www.dreamcatcherbooks.com and go to Angel Books.
Recipes for the food in the photos above are included in the book. More food photos follow:
Lemon pasta with mixed salad topped with grated asiago cheese.
Many of the recipes feature berbere, a spice used in Ethiopian cooking. The book also includes four different recipes for salmon and many vegetarian and vegan recipes using spices from around the world.
I wanted to try something slightly different but easy for dinner:
Several garlic cloves, coarsely chopped
1/2 large sweet potato, peeled and cut into cubes
I large poblano pepper, seeded and chopped
7-8 dried mission figs, cut in half
Saute the garlic, sweet potato, and figs in olive oil. When garlic is slightly carmelized and sweet potatoes are soft, add the broccoli and poblano peppers. Saute until tender but still bright green. Add your choice of spices. Tonight I added garam masala and berbere. Just before serving add 1 cup garbanzo beans (I added them after I took the photo above). Cook just until beans are warm. Do not over cook.
This can be served over rice or farro. This evening I cooked farro. I do not follow directions on the package. To add flavor, saute the farro for a minute in avocado oil, add the water — 1 cup farro to 4 cups water. When it starts to boil, add bouillon of your choice, stir thoroughly, and continue cooking per package directions.
For more recipes like this, see my new memoir/cookbook: You’re Gonna Eat That!? Adventures with Food, Family, and Friends, at www.dreamcatcherbooks.com. Angel Editions.
This is my new book, published last month. It is filled with stories, poems, and recipes–healthy food for vegans, vegetarians, pescatarians, and meat eaters with photos and detailed instructions. Currently, it can be purchased at Burrowing Owl bookstores in Canyon and Amarillo, Texas, and online at http://www.dreamcatcherbooks.com, Angel editions.