Tag Archives: food

Broccoli with Red Pepper Flakes and Toasted Garlic

I’m a picky vegetable eater but broccoli is one veggie that I truly love and eat often.  Therefore, it’s important for me to find different ways of eating it so it doesn’t get boring.  Broccoli with Red Pepper Flakes and Toasted Garlic is a tasty, delicious way to wake up tired broccoli.  And it can’t be easier.  Fresh broccoli is sauteed with sliced garlic and a tiny bit of red pepper flake, throw in a little water and cover until bright green.  Within minutes you’ll have a tasty side dish to  any meat, rice or pasta.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Curried Vegetable Samosas

I never thought that I liked curry because the smell always overwhelmed me a bit.  But after making a recipe last year that called for curry, I’m no longer afraid of cooking with it.  These Curried Vegetable Samosas have a touch of curry and cumin and make for a tasty appetizer or snack.  Cooking the lentils and potatoes first and assembling each samosa does make this recipe slightly time consuming.  The original recipe calls for a cilantro-mint chutney but I didn’t go into all of that.  Adding a simple side of plain Greek yogurt or a store-bought mango chutney will work as a nice complement instead.  These were a perfect way for me to use up the leftover eggroll wrappers from my Buffalo Chicken Eggrolls last week.

 

 

 

Additions:  None

Omissions:  None

Substitutions:

  • Parsley for mint

Overall Rating:  Like It

Source:  Cooking Light Magazine

 

Chicken and Wild Rice Salad with Almonds

Chicken and rice in any combination is usually a standard meal in my house.  This recipe for Chicken and Wild Rice Salad with Almonds will be a new favorite that I will make again.  I couldn’t find wild rice in my grocery store so I bought packaged long grain and wild rice and prepared it according to the box directions (substituting chicken broth for water).  The preparation of the rice takes the longest but substituting pre-cooked rice (the kind that cooks for 90 seconds in the microwave) for the long-cooking wild rice will make this recipe a quick and easy dinner after a long work day.  The light dressing adds a tangy accent and the celery and toasted almonds provide a welcome crunch.  What I love about this salad is that you could easily use other ingredients like apples, pears, walnuts, brown rice, or dried cherries (which I used) and that it can be eaten warm or cold.

Additions:  None

Omissions: 

  • Red onion

Substitutions:

  • Dried cherries for dried cranberries (because I already had them)

Overall Rating:  Love It

Source:  Cooking Light Magazine

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