An Easy Healthy Dinner


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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.

 

 

 

Dinner Tonight


After several days away from home, I made a quick, tasty, vegetarian dinner this evening.

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Since I am leaving for California early Wednesday morning and did not want to buy more food, I used what I could find in the refrigerator:  Brussel sprouts, red bell pepper, poblano pepper, broccoli, onion.  I found a container of pepitas in the pantry and added some of those as well.

1/4 yellow onion, finely chopped

1 small poblano pepper, deseeded and coarsely chopped

1 red bell pepper, deseeded and coarsely chopped

6 Brussel sprouts, sliced

Several broccoli florets

Olive oil

Basil essential oil or dried basil

Pepitas

Pour enough olive oil in skillet to cover bottom and heat on medium low.  Add onions and saute until carmelized.  Add Brussels sprouts.  When sprouts are about half done, add remaining ingredients and six drops of basil essential oil.  Saute until tender but still bright colored.  Toss in a handful of pepitas.  Serve over pasta or rice.

I served this with pasta and grated asiago cheese on top.  Although I frequently use parmesan for grating, I actually prefer asiago.  Without the cheese, this is vegan.