I have been trying to create new versions of some traditional Indian dishes that I like -- so adapting the usual spice blends I use for the vegetables I ate growing up to new ingredients, and trying to cook things differently by using new techniques. Through these adventures, I recently made what in my mind was a pretty successful dinner -- it was flavorful, quick, and used good, fresh ingredients. Details about the meal -- an Indian-style roasted cauliflower, a super-simple Chinese-inspired sauteed spinach and cooked red quinoa -- follow the picture.
Roasted CauliflowerIngredients
- 1 medium head cauliflower, cleaned and coarsely chopped into 1/2 - 3/4 inch segments
- 2 cloves garlic, sliced
- 1 tsp mustard seeds
- 1 tsp cumin (whole not ground)
- 3 dried red chili peppers
- olive oil
- salt and pepper to taste
Directions
1. Pre-heat over to 450 degrees, and cover a large baking sheet with foil
2. Heat 2 tablespoons of olive oil in a large saucepan over medium heat, and add mustard seeds.
3. When the mustard seeds start popping, add cumin and break the red chili peppers in half, adding them to the saucepan as well. Mix together.
4. When spice mixture is fragrant, add sliced garlic and saute until garlic also becomes fragrant but before it burns.
5. Immediately add cauliflower, and toss for 1 - 2 minutes to ensure the cauliflower is completely covered by the olive oil and spice mixture.
6. Remove pan from heat, and place the cauliflower on the prepared baking sheet in one layer. Add additional olive oil and toss, if the cauliflower pieces aren't covered by a very light layer of oil.
7. Place baking sheet in oven on the highest rack, and roast for 15 - 20 minutes or until the cauliflower has browned to your liking, and is tender. Liberally season with salt and pepper, and serve.
Chinese-Inspired Sauteed Spinach
Ingredients
- 1 bunch spinach, thoroughly cleaned, patted dry (this is important) and with only the ends trimmed
- 5 cloves garlic, coarsely chopped
- 1 tablespoon soy sauce, additional to taste
- 1 tablespoon sesame oil
- 2 dried chili peppers (optional)
- Vegetable oil
Directions
1. Heat 2 - 3 tsp. of vegetable oil on medium-high heat in a large saucepan. Add garlic and red chili peppers, and cook until mixture is fragrant (approx. 1 - 2 minutes).
2. Add spinach, tossing with tongs to ensure all spinach wilts evenly. After the spinach is lightly wilted, add the soy sauce, tossing to coat.
3. Once the spinach is cooked to your liking, stir in the sesame oil and remove from heat. Serve immediately.
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