Month: July 2020

Categories
Curry Potatoes Recipes

Crispy Curried Roasted Potatoes

These crispy curried roasted potatoes are a flavorsome addition to your table. The prep time is less than five minutes!

Ingredients
  • 3 unpeeled large potatoes, cubed
  • 1 tsp olive/canola oil
  • 1tsp curry powder
  • 1/8 tsp salt
Directions
  1. Place the cubed potatoes in a bowl of water and wash well.
  2. Drain and toss with oil, curry powder, and salt.
  3. Bake at 350 F for 30 minutes (turn over at about 15 minutes) and then broil for about 5 minutes to brown.
Categories
Eggplant Recipes

25-Minute Healthy Baked Eggplant Parmesan

This 25-minute healthy baked eggplant parmesan is an eggless recipe that makes a delicious side with pasta or tastes great as a hot sandwich!

Ingredients

  • 1 eggplant peeled and sliced into ¼” rounds
  • ½ cup plain flour
  • 1 cup Italian flavored breadcrumbs
  • 1 cup Tomato sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 1 tsp olive/canola oil
  • 1 tsp salt in 2 cups water
Directions
  1. Place eggplant slices in salt water for 3 minutes.
  2. Coat wet slices with flour followed by breadcrumbs and drizzle with oil.
  3. Bake at 350F for 20 minutes, then brown under the broiler.
  4. Top with tomato sauce and cheeses and microwave for about 1 minute.

Categories
Curry Recipes

Simple 5-Minute Kidney Bean Curry

When you are rushed for time, try this simple 5-minute kidney bean curry! Enjoy this topped with cheese, sour cream, avocados, salsa, guacamole, crushed tortilla chips and black olives. You could also eat this with naan bread or rice! This recipe is a take on the Indian Rajma curry.

Ingredients
  • 1 can thoroughly washed red kidney beans
  • 1/2 cup tomato basil sauce
  • 1/2 onion (red or yellow), minced
  • 1 clove of garlic, minced
  • 1/4″ piece of ginger, minced (optional)
  • 1/4 tsp cumin seeds
  • 1 tsp curry powder (or Madras curry powder)
  • 1/2 tsp turmeric
  • 1 tsp canola/olive oil
  • 1/2 cup water
Directions
  1. Warm oil and cumin seeds in pan for about 5 seconds.
  2. Add onions, garlic, ginger and saute until the onions are soft ( about 30 seconds).
  3. Add washed beans, tomato sauce, curry powder, turmeric, water and heat for about 4 minutes.

Categories
Recipes Zucchini

Irresistible Crustless Zucchini Quiche in 2 Quick Steps

Make this irresistible crustless zucchini quiche in two quick steps. Create brunch in a jiffy with this delicious and easy recipe with zucchini and cheese in about 1/2 an hour. This goes well with a salad.

Ingredients

  • 2 cups chopped zucchini (unpeeled)
  • 1 onion, minced
  • 1 cup Bisquick
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/2 cup Parmesan cheese
  • 1 tsp parsley flakes
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water

Directions

  1. Add all ingredients and mix well to form a thick dough (like cookie dough). Moisten with water if too dry.
  2. Bake at 350 F for 30 minutes.

Categories
Broccoli Recipes

Delightful Sauteed Broccoli and Baby Carrots

This delightful sauteed broccoli and baby carrots dish with some black olives and spices makes for a great side or salad!

Ingredients

  • 1/2 head cut broccoli
  • 8 sliced baby carrots
  • 5 black pitted olives
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp dried oregano
  • 1 tbsp olive/canola oil
  • 1/4 cup water

Directions

  1. Saute broccoli florets and carrots in oil for 1 minute. Add water and cook vegetables until the carrots are soft.
  2. Add black olives, salt, and pepper.
  3. Sprinkle with dried oregano.
Categories
Recipes Rice

3-Step Gluten-Free Spiced Lentil Rice

This 3-Step Gluten-Free Spiced Lentil Rice is a delight to the senses. It is an easy version of the Indian pongal /kichidi. This goes well with a brown gravy or plain yogurt!

Ingredients

  • 1 cup white rice
  • 1/2 cup lentils
  • 2 cups water
  • 1 tsp cumin seeds
  • 5 whole black peppers
  • 1/2 tsp salt
  • 1/2 tsp butter

Directions

  1. Cook rice and lentils with water and salt for 20-30 minutes.
  2. Dry roast cumin seeds and whole black peppers, separately for about 10 seconds each. Crush coarsely and mix together.
  3. Add the crushed spice mixture to melted butter and mix with rice.