When I was shopping at our local Sunflower Market the other day, the cauliflower looked so lovely – and was on sale for cheapcheapcheap. So I bought a head to have with our tandoori chicken and naan that evening. I decided to make curried cauliflower, and it was delicious. Two of my kids declared it “the best cauliflower ever!”
1 tablespoon olive oil
1/2 onion, diced
1 teaspoon curry powder
1 teaspoon kosher salt (divided)
1/2 teaspoon turmeric
1/2 teaspoon cardamom
Pinch of cayenne
1 head of cauliflower, cored and cut into bite-size pieces
1 15-oz. can coconut milk
1 cup chicken or vegetable broth
1 tablespoon cilantro, chopped (plus some sprigs for garnishing)
1/2 cup golden raisins (optional)
1 cup frozen peas (optional)
Heat the oil in a large skillet over medium heat. Add the onion and half the salt, and cook until golden, about 8-10 minutes. Add the rest of the salt and the spices and stir for a minute, and then add the cauliflower, coconut milk, and broth. Cook uncovered until the cauliflower is tender, about 15 minutes. Increase the heat and reduce the sauce until it coats the cauliflower. Stir in the cilantro. Stir in the raisins and peas, if using, and let heat through. Garnish with sprigs of cilantro.
We skipped the raisins and peas because… well, because we really dislike raisins. And I forgot to buy peas.
This actually makes a good meatless dinner, as well as a side dish. And it’s yummy, and inexpensive – and wayyyy less expensive than eating out. I love that I can introduce my kids to a lot of different cuisines, especially since two of them want to be chefs.
This is almost the last of the recipes from Doodle’s birthday party.
The menu was:
Guacamole, salsa, and corn chips
Green chile pinwheels
Roast beef, horseradish, and basil pinwheels
And, of course, birthday cake
We love my deviled eggs – I’ll post that one soon, too.
Making everything except the corn chips from scratch enabled me to give my daughter a lovely party with lots of food for a small outlay. And she’d prefer homemade to store-bought any day!
And now, on to the salsa. It’s really simple and quick, and wayyy less expensive than store-bought salsa. It also tastes a lot better than store-bought.
2 cloves garlic, crushed
1 jalapeno chiles, stemmed, seeded and finely diced
2 shallots, roughly chopped
1/2 cup cilantro, roughly chopped
2 14.5 oz. cans diced tomatoes
1/2 teaspoon cumin
1/4 teaspoon oregano
2 tablespoons lime juice
Put the shallot, jalapeno, and garlic into the food processor bowl and pulse a few times until they’re chopped very small. Add the cilantro and give it a whirl or two to chop the cilantro. Add the tomatoes, lime juice, and spices and pulse again until only slightly chunky.
Nutrition (per serving): 25 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 86.2mg sodium, 212.3mg potassium, 5.7g carbohydrates, 1.4g fiber, <1g sugar, 1.2g protein.
This keeps for awhile in the fridge, but you can also use freezer jars or ice cube trays to freeze it. I don’t can, but I’m sure it would be wonderful canned, too.
Yesterday, I told you how to keep guacamole from turning brown, so today I thought I’d share how I make guacamole.
2 tablespoons lime juice
1/2 teaspoon kosher salt
1/4 cup salsa
1 small tomato, seeded and finely diced (optional)
Peel and seed the avocados. Mash them in a bowl – use your potato masher, or a fork. Add the salt, lime juice, and salsa, and mash a little more. Don’t mash it until it’s uniform, though – you want some small chunks. Stir in the tomatoes, if you’re using them.
Nutrition (per serving): 77 calories, 56 calories from fat, 6.7g total fat, 0mg cholesterol, 170.2mg sodium, 274.8mg potassium, 5g carbohydrates, 3.2g fiber, <1g sugar, 1.1g protein.
You can spread this on your chicken or burgers, or put it in tacos or burritos, or (my favorite) just eat it with corn chips. It will make you a very popular person if you bring it to potlucks, too!
While not really low-calorie, it’s not that high either (but those chips usually are!) – and most of those calories come from good fats. This time of year, avocados are plentiful and really inexpensive, so I try to have guacamole often.
It’s been a crazy busy week so far this week! Sunday was Doodle’s actual birthday. The kids spent the day with their dad, since it was Father’s Day, too, and came home for dinner. In our family, the birthday kid gets to pick what they want for dinner, and Doodle picked Chicken with Shallots and Buttered Noodles. It was tasty!
Today, we had a field trip with our homeschool group. It was a walking tour of our downtown. It was really interesting, and fun, too. If you live in a city, I highly recommend calling your city’s historic society and seeing if they give tours!
Here’s another recipe from Doodle’s birthday party last week.
8 oz. Neufchatel, brought to room temperature
1 can chopped green chiles
1 cloves garlic, minced
1/2 teaspoon salt
3 sun-dried tomato wraps or whole wheat tortillas
Mix the cheese, chiles, garlic, and salt. Spread on three tortillas and roll up tightly. Wrap in parchment or plastic wrap and refrigerate for 1-3 hours. Cut into 14 thin slices.
Nutrition (per serving of 3 pieces): 76 calories, 40 calories from fat, 4.5g total fat, 12.3mg cholesterol, 249.3mg sodium, 33.1mg potassium, 6.5g carbohydrates, <1g fiber, 0g sugar, 2.7g protein.
We had beef and bean burritos the other night, and for dessert, we had a fantastic fruit salsa with cinnamon chips. We really loved this, and it’s something we’ll have again and again.
5 large frozen strawberries
1/4 cup orange juice
2 kiwi, peeled and chopped
1 small mango – peeled and diced
1 peach, peeled and diced
1 banana, peeled and diced
3 whole wheat tortillas
butter flavor non-stick cooking spray
2 Tbs sugar
2 tsp cinnamon
1. Preheat oven to 400°.
2. In a food processor or blender, process the strawberries with the orange juice to make a sauce. Combine the kiwi, mango, banana, and peach. Stir in the strawberry mixture. Cover and refrigerate.
3. Coat one side of each tortilla with cooking spray, and then cut into 10 triangles with a pizza cutter or knife. Arrange on a cookie sheet with the sprayed side down. When all the tortilla triangles are on the sheet, spray them again with non-stick spray. Mix together the sugar and cinnamon and sprinkle over the tortillas. Bake until golden brown, about 8 minutes. Cool and serve with the fruit salsa.
4. You can make the fruit salsa up to a day ahead, and the chips earlier in the day.
Nutrition (per serving): 160 calories, 18 calories from fat, 2.3g total fat, 0mg cholesterol, 247.4mg sodium, 299mg potassium, 34.9g carbohydrates, 7.6g fiber, 20.9g sugar, 5.2g protein.
It tastes like a really decadent dessert, but that salsa is all fruit! It’s a very healthy (lots of fruit, lots of fiber, low calories) treat. I used the Santa Fe whole wheat tortillas from Costco, and they were only 100 calories each.
Not only is this healthy, it’s also frugal — you can use up the last bits of all kinds of fruit (pears or apples would be really good in this, and so would cantaloupe).
I think this salsa would also make an amazing ice cream topping, or if made with bigger chunks of fruit, a great fruit salad. And it’s gorgeous enough to serve for company or to take to a potluck or party.
This is definitely one of my favorite new recipes!
Black bean burritos are a favorite standby here. The kids like them, and I love them because they are made with stuff I always have around – so if I forget to take something out of the freezer, I’ve still got dinner.
They are also great for those times when I’m really trying to stretch the grocery budget.
Black Bean Burritos
Black Bean Burritos
8 flour tortillas
2 cans of black beans, drained and rinsed
1/2 cup water or broth
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup shredded cheese
Put all ingredients except tortillas and cheese in a sauce pan and heat until it just starts to boil. Turn down the heat to simmer and simmer the beans until most of the liquid is gone (5-10 minutes).
Heat two tortillas at a time in the microwave for 15 seconds, or heat them individually in a hot, ungreased frying pan, flipping once.
Put 1/4 cup beans down the center of a tortilla. Sprinkle a couple tablespoons of cheese on top of the beans. Fold the ends in and then fold the bottom up to cover the filling, and roll into a burrito. Repeat with remaining tortillas.
These are amazing with sour cream, and/or with shredded lettuce and tomato.
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