More Creative Cooking

May 23, 2020May 23, 2020 / Juliana Lightle / Leave a comment

Experimentation and creativity while cooking become really important when you are home and going out and about does not seem a very safe option. Here are some photos of two recent dishes I created for dinner.

Many people do not like certain vegetables, two of which are my favorites, beets and Brussels spouts. I remain convinced that people do not like them because no one has ever cooked them in a way they find palatable. These two vegetables keep well in the refrigerator so they are good for buying in this time when many do not want to go to the grocery often.

To create the above dish, I sautéed several chopped garlic cloves in olive oil with the chopped beets. Cook these until nearly done, then add the sliced Brussels sprouts. It takes longer to cook the beets and garlic than the Brussels sprouts. You want the Brussels spouts to be tender but do not over cook. This particular day I added basil essential oil to taste and served the dish over pasta from Italy. When I want something more spicy, I sprinkle berbere (Ethiopian spice) over the vegetables instead of using basil or other Italian spices. Sometimes I serve this over rice instead of pasta, e.g. when I use berbere. This provides a delicious vegan meal and is easy to prepare.

One of my favorite dishes includes cod loins. I create many different versions by changing the vegetables used and the spices. For this one, I first sautéed garlic in olive oil until golden, added chopped beets and sautéed until they were tender. Then I added the cod loin and chopped red bell pepper and chopped poblano pepper. At the last minute I added a handful of frozen green peas and sautéed only until they were hot. Once again I used basil and added lemon essential oil. The pasta is bucatini from Italy. If you like cheese, grate fresh parmesan or asiago over the dish.

Curried Vegetables with Quinoa

January 16, 2014January 16, 2014 / Juliana Lightle / Leave a comment

This recipe originated out of my desire to learn to like quinoa. Except for some quinoa cakes at a local restaurant, I had never eaten quinoa that I thought delicious. Actually, I found it a dreadfully boring food. Nevertheless, I became determined to find a way to like it. Why? Nutrition. It is good for you. So let’s start with how I learned to cook quinoa so it is actually tasty.

Quinoa

Olive oil

1 cup quinoa

1 3/4 cups water

1 tablespoon finely chopped garlic–I am lazy about garlic and buy it by the giant jarful, already chopped

1 heaping teaspoon vegetable or chicken base–I use Better Than Bouillon

Rinse quinoa thoroughly–it requires an extremely fine strainer. Pour enough olive oil in a medium sauce pan to cover the bottom. Place the chopped garlic in the olive oil and sauté a minute or so at medium high heat. Add the quinoa, stir quickly to mix with the garlic and oil mixture. Add the water and base. Stir thoroughly to combine the base with the other ingredients. Bring to a boil, turn heat down to low. Cook approximate 20 minutes or until the quinoa has absorbed the liquid and is fluffy. Quinoa reheats well in a microwave so you can make extra for meals later.

Curried Vegetables

1/2 medium purple onion, chopped

1 large poblano pepper, seeded and coarsely chopped

3-4 portabella mushrooms, sliced

1 large jalapeño pepper, seeded and coarsely chopped

1 small beet, sliced and cut into smaller pieces

1/2 cup coarsely chopped butternut squash

Olive oil

1/2 tsp. curry powder–I used Malaysian Seven Seas Curry by Spice Appeal

1/2 tsp. masala–I used Chana Masala by Spice Appeal

Use whatever curry you prefer. This curry is a mite hot.

Saute the onion, mushrooms, squash, and beets in olive oil until slightly tender. Add spices and peppers and sauté until tender but still slightly crisp. Serve over the quinoa or rice.

Regarding olive oil: I use it to make nearly every kind of food from all over the world. I use a lot because I really like it. I have even made pie crust out of olive oil. It is one of those few oils you can use and know it is good for you.

Vegetables with Coriander, Cumin, and Tumeric

January 26, 2013 / Juliana Lightle / 2 Comments

Vegetables are my favorite food. Interspersed with the poems and essays I publish, I try to post unique recipes. My recipes come from years of interaction and relationships with people from all over the world, husbands, exchange students who enhance my extended family, travels to Asia and Latin America, my international friends near where I live. Recently, after a dinner party, I had left over vegetables that needed cooking so one evening home from work, I created this recipe. It is vegan by accident not intention. One could add fish, chicken, turkey leftovers (see recent post for turkey curry), shrimp…you get the idea. The options are endless. I used the vegetables I needed to use up, but take a look in your refrigerator and try what you have on hand. Experiment.

1 medium sized beet, peeled and cut into half coins

1 poblano pepper seeded and chopped

1/2 purple onion, chopped

Several pieces of Swiss chard, stems removed and chopped, leaves cut into large, bite sized pieces

Garlic cloves, peeled and chopped–amount to your own taste

Olive oil

1 teaspoon coriander seeds, ground

1/2 teaspoon cumin–or extra to taste

1 teaspoon ground turmeric

Saute the beets, chopped Swiss chard stems, garlic, and onions in olive oil until beets are cooked through. Add spices and poblano pepper. When the pepper is nearly done, add the Swiss chard leaves and cook only until wilted.

Serve over rice. I used equal amounts of black, red, and Jasmine rice.

How to cook rice:

1/3 cup black rice

1/3 cup red rice

1/3 cup brown or Jasmine rice–your preference

1 teaspoon chopped garlic

1 teaspoon concentrated broth/bouillon–I use Better Than Bouillon brand which is available Vegetarian as well as Chicken, etc.

Pour enough olive oil into a saucepan to cover the bottom. Add the rice and chopped garlic. Saute at high heat until rice starts to stick, stirring constantly. Add two cups water and the bouillon. Stir rapidly until bouillon dissolves. Turn down heat to low, cover the top of the saucepan with four paper towels or a tea towel folded to make several layers. Put sauce pan lid on the top and cook for approximately one hour. Red, brown, and black rice take twice as long to cook as white rice. Do not peek while rice is cooking. Lifting the lid to check causes the rice to be mushy.