cooking

Roasted Cauliflower & Freekeh Salad

Happy Wednesday everyone! It’s super gloomy here on the east coast. I thought all of these showers were supposed to happen in April, not May…”April showers bring May flowers” Anywho, this recipe on Roasted Cauliflower & Freekeh Salad provides wonderful flavors to make up for the gloomy weather! A friend of mine is subscribed to Blue Apron and had the privilege to send free boxes to friends. Luckily, I snagged one! Although this is my first time trying any subscription meal delivery kit, I had mixed thoughts on it. However, this blog isn’t a review but I will provide my thoughts and opinions at the end of this post. Roasted Cauliflower & Freekeh Salad provides such an abundance of flavor and Middle Eastern/Mediterranean taste, it truly was one of my favorite dishes by far. It only takes about 40 minutes to make and is very healthy! Let’s get started!

Ingredients:

  • 3/4 cup cracked freekeh
  • 1/2 cup plain green yogurt
  • Persian cucumber
  • 1 head cauliflower
  • Lemon
  • Garlic
  • Parsley
  • Roasted almonds
  • Tahini
  • Tahini dressing spice blend
  • Medjool dates

Directions:

  1. To prepare and roast the cauliflower, heat a medium pot of salted water to boiling on high heat.
  2. Preheat the oven to 450 degrees F.
  3. Wash and dry the cauliflower and cut off and discard the stem end and leaves.
  4. Cut the head into 1 inch thick slices and then place on a baking tray. Season with salt or pepper to taste.
  5. Roast in the oven for 25-30 minutes then remove from oven when tender and then set aside.
  6. To prepare the freekeh, bring a pot of water to boil on high heat.
  7. Add the freekeh and cook for 25 minutes until tender.
  8. Drain any excess water and set aside.
  9. While the freekeh is cooking, prepare the tahini dressing.
  10. In a bowl, combine the tahini spice blend, juice of 1 lemon wedge, 3 tbsp of water, and a dash of olive oil. Whisk until smooth.
  11. In another bowl, combine the yogurt, juice of 1 lemon wedge, as much garlic as you’d like, and a dash of olive oil. Whisk until smooth.unnamed-3.jpg
  12. To the pot of cooked freekeh, add the sliced cucumber, dates, almonds, and half the parsley, and juice of the remaining lemon wedges. unnamed-2.jpgunnamed-4.jpg
  13. To plate your dish: spread some yogurt sauce into a thin layer on the plate.
  14. Top with the finished freekeh and roasted cauliflower. Garnish with half of the tahini dressing and remaining parsley.
  15. Serve and eat up!unnamed-5.jpgunnamed-6.jpgunnamed-7.jpgunnamed-8.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe is supposed to serve 2 but I had probably 4 servings of freekeh leftover.
  • With Blue Apron, everything comes packaged for you, so I found it difficult if I wanted a little bit more of something such as lemon or tahini.
  • This recipe is supposed to take 30 minutes to cook, however it took me a little less than an hour.
  • Nonetheless, its very delicious and very healthy!

It’s very easy to find these ingredients in your local grocery store. This recipe is perfect for dinner or a weekend lunch. I can’t tell you enough on how delicious all of the flavors are! Go ahead and make Roasted Cauliflower & Freekeh Salad right now!!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Rajma Chawal – Kidney Bean Curry & Rice

Hello everyone! I hope everyone is doing fantastic.

Remember the rhyme, “Beans beans, they’re good for your heart. The more you eat, the more you fart. The more you fart, the better you feel. So eat your beans with every meal!” Well today, I am going to share my recipe on Rajma Chawal. This is an Indian recipe, particularly a Punjabi recipe, which in literal English translation means, Kidney Beans and Rice. This is a great and easy recipe for those semi-windy or chilly days or those days you are craving comfort food but don’t want to intake those uncomforting calories. Rajma Chawal is packed with protein adding the right amount of carbs coming from the rice. You can use dry kidney beans or canned kidney beans. You can cook them on a stove top, in a slow cooker, or a pressure cooker. I used dry kidney beans and cooked the Rajma on the stove top, so I will post directions for that. However, I will post directions for canned kidney beans and how to cook them in a slow cooker and pressure cooker at the end.

Ingredients:

  • 2 cups of dried kidney beans
  • 3 small tomatoes
  • Half an onion
  • Garam masala
  • Turmeric
  • Cayenne pepper or Lal mirch
  • Garlic and/or Garlic powder
  • Salt

Directions:

  1. Rinse the dry kidney beans and place in a large bowl. Cover the kidney beans until they’re submerged in water. Cover and leave overnight or for at least 3 hours.
  2. After letting the kidney beans sit, drain the water.FullSizeRender.jpg
  3. Place all of the kidney beans in a large pot and add 3 quarts, or about 10 cups of water. Don’t worry, the water will evaporate and thicken, but make sure there is enough water again.
  4. Place the large pot with the kidney beans and water on the stove over high heat.
  5. Bring to boil for 10 minutes on high. Covering the pot in the beginning may help boil the water.IMG_9790.JPG
  6. Cover and simmer on medium-low for 1 hour or until the beans are tender.IMG_9788.JPG
  7. Once the beans are tender, turn off the heat and set the pot aside.
  8. Finely chop the garlic, half an onion, and tomatoes.IMG_9791.JPG
  9. In a skillet over medium-high heat, add a little bit of oil or cooking spray and sauté the garlic and onion until browned.IMG_9793.JPG
  10. Add to the pot of kidney beans.
  11. Re-spray or add oil to the skillet.
  12. Add the tomatoes and sauté over high heat until they’re mushed and watered down. This will take about 5-7 minutes.IMG_9792.JPG
  13. Add to the pot of kidney beans.IMG_9795.JPG
  14. Turn the pot with the Rajma on low heat and add the spices and seasoning according to your taste: at least 1 spoon of Garam Masla, only half a spoon of turmeric, at least half a spoon of cayenne pepper or lal mirch, garlic powder, and salt to taste.IMG_9794.JPG
  15. Stir well and then simmer on low for about 10 minutes so the liquid thickens into curry.
  16. To make the chawal, rice, bring a pot of about 1.5 cups of water to a boil and add 1 cup of rice. Season with salt and pepper. Cook until water is diminished.
  17. Serve with naan bread!IMG_9796.JPGIMG_9798.JPGIMG_9799.JPGIMG_9797-1.JPG

Suggestions, Substitutions, Tips & Tricks:

  • Rajma serves about 4. Chawal serves about 2.
  • Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat.
  • Of course, half an onion is optional. Feel free to use a whole onion or more cloves of garlic if desired!
  • Add as much spices and seasoning as your tongue desires.
  • I think dry kidney beans are more organic and cooking on a stove top is faster. However canned beans and using a slow cooker or pressure cooker is just fine too.
  • If you use canned beans, rinse the beans in cold water and set them aside submerged in water overnight or for at least 3 hours. Continue with remaining steps of recipe.
  • If you are using a pressure cooker, add enough water to cover the beans and then cook for 30 minutes. Reduce the heat to simmer after the first whistle and cook until the second whistle. Remove from heat and let the pressure subside on its own, without removing the weight for 5 minutes. Remove the weight, and open the pressure cooker. Set beans aside and do not drain the liquid. Continue with remaining steps of recipe.
  • If you are using a slow cooker, put all the ingredients into a 5 or 6 quart slow cooker. Cook on High for 8 hours or until the beans break down and become creamy.

Go ahead and make a big pot of Rajma with no labor work at all! The kitchen appliances do all of the work. That’s the best kind of recipe. Rajma Chawal is the perfect and most easiest meal to make. It’s the perfect leftover meal for lunch, a snack, or a side dish. Just don’t blame me for the latter part of the rhyme!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

No-Fry Egg Rolls

Hi all! I hope everyone is having a fantastic week. It’s officially finals season which means I need super quick and easy side dishes to make for the week. This week, I made several egg rolls. These are fun and easy to make. I decided to bake them, instead of fry, because it’s healthier and I personally love that crispy taste. Although, I must say, I did fry one just to test it out, and it tasted sooo good. Not that the baked ones taste bad, but lets be honest- who doesn’t like the taste of fried food. This is another recipe where you can get creative and fill them with whatever your heart desires. Let’s get started!

Ingredients:

  • Cabbage
  • Carrots
  • Garlic
  • Ginger
  • Onion
  • Mushroom
  • Soy sauce
  • Cayenne powder seasoning
  • Nasoya egg roll wraps

Directions:

  1. First, shred the cabbage in either a food processor or a nutri blender, or a grater. It’s ok if they’re not finely shredded as they will wilt while cooking.
  2. Shred the carrots, roughly chop the mushrooms and half an onion, mince the garlic, and grate the ginger.FullSizeRender-4.jpgFullSizeRender.jpgFullSizeRender-5.jpg
  3. In a large skillet, turn the heat on medium and place about a tablespoon of olive oil.
  4. Add the egg roll mixture in the skillet and sauté until all are soften.
  5. While stirring occasionally, add cayenne powder seasoning and additional seasoning of your choice- garlic powder, pepper, etc.FullSizeRender-2.jpg
  6. Add about a tablespoon of soy sauce.
  7. Turn off the heat once cooked.
  8. Preheat the oven to 400 degrees F.
  9. Get 2 large baking trays and spray with baking spray.
  10. Place water in a small bowl. This will act as a glue for the wrappers.
  11. Get a large place and place one of the egg roll wrappers on it. Make sure it’s in a triangle shape so one of the corners is facing you.FullSizeRender-7.jpg
  12. Place about 1 large spoon towards the bottom corner of the egg roll wrapper.
  13. Fold that corner in.
  14. Then roll upwards a little bit.
  15. Fold in the side corners.FullSizeRender-29.jpg
  16. Dab a little bit of water on the wrapper and continue rolling to form an egg roll.
  17. Dab a little more water on the finishing corner once wrapped.
  18. Repeat with each egg roll wrapper or until the filling mixture is finished. You can always save the extra filling mixture and use the leftovers as a snack for the next day.
  19. Place each egg roll on the baking tray.FullSizeRender-1.jpgFullSizeRender-3.jpgFullSizeRender-27.jpgFullSizeRender-28.jpg
  20. Lightly spray the top with cooking spray.
  21. Bake in oven at 400 degrees F for 15 minutes and then broil on high for 3 minutes.
  22. Let rest at room temperature for 10 minutes.FullSizeRender-25.jpg
  23. Serve with some duck sauce and enjoy!FullSizeRender-30.jpgFullSizeRender-10.jpgFullSizeRender-24.jpgFullSizeRender-8.jpg

Suggestions, Substitutions, Tips & Tricks:

  • A quarter of a cabbage should be enough for the 20 egg roll wrappers that come in 1 package of nasoy wrappers.
  • You can substitute with shredded pork and cabbage.
  • If frying, test one wrapper first and make sure it’s rolled tightly so the filling doesn’t come out.
  • You can always make these ahead of time and store in freezer and then bake or fry them.
  • Use whatever you have on hand.

This recipe is one of those recipes where you can add whatever you like! The options are limitless! It’s a great snack, side dish, appetizer, or whatever you want it to be. It’s fun making the filling of your choice and wrapping those little egg rolls!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Kadode Kampot Pepper

Happy Sunday everyone! When cooking, it’s important to use the freshest and most pure ingredients in your dish. You can truly taste the difference! I’m all about supporting small and new businesses. Using Kadode Kampot Pepper in my recipes really brings out additional flavor I never knew existed. Kadode Kampot Peppercorns are grown completely organically and once cultivated, they are meticulous dried, cleaned, and hand sorted in Kampot, Cambodia.  Kampot farmers use natural fertilizing and ancestral caring techniques. Kadode guarantees of total traceability of each pack, all the way to the farmer who produced each peppercorn. Kadode Kampot Pepper offers three types of fragrant and delicious peppers: Kadode Kampot Pepper Black, Kadode Kampot Pepper White, and Kadode Kampot Pepper Red. Kadode Kampot Peppercorn grinded by the Kadode Peppercorn Grinder should be a main ingredient throughout your recipes! Check out Kadode Kampot Pepper on Instagram: kampot_pepper_north_america and on their website: http://www.kampotpepper.ca

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