ironamma

A new wave of vegetarian cooking!

Archive for the tag “nutritious”

Sticky Pineapple Rice/Quinoa!

sticky pineappleMy daughter did not take up the juice diet as she’s about to have a baby. In her last weeks she has been getting more hungry than usual, probably to put the fat on my grand-daughter. I can hardly wait. As the rest of the household was juicing she had less variety of food to eat than usual.

However, she made it work from our fruit juicing as there was some pineapple pulp/juice left over with some cooked rice and Quinoa in the fridge. Her mind working overtime decided to make sticky pineapple rice/quinoa dish. Had a small taste…it was too good! Tangy, salty, sweet and hot – all tastes in one.

INGREDIENTS:

  • 1 cup cooked rice
  • 1 cup cooked Quinoa
  • 1 cup broccoli – cut small florets
  • 2 cups pineapple pulp juice (juice with a juicer without using a strainer/ or can throw a couple slabs of pineapple in the blender and finely blend)
  • 3 garlic cloves – slice
  • 1/4 white onion chopped
  • 1/4 finely minced jalapeno green chilli
  • 1 tsp red chilli oil – contains sesame/soy/ginger/garlic oil
  • 1 1/2 tbsp olive oil
  • 1/4 tsp salt

PREPARATIONS: 

  • In a pan heat olive oil and red chilli oil on medium, add and saute garlic & onions until golden.
  • Then saute broccoli florets for a few minutes. Remove florets to a plate.
  • Then add the green chilli, cooked rice/quinoa, salt and pour in the  pineapple pulp until it thickens and becomes sticky.
  • Garnish with broccoli florets

*Note:

  • Cooking Rice/Quinoa: Microwave uncovered 1/2 rice and 1/2 cup quinoa in 3 cups of water for 15 – 20 min.
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My favorite “Beetle-Juice”

Thanks to everyone that announced their one favorite juice to drink for this heat wave!

Beetle-Juice” is my favorite juice for the heat. Sometimes I feel sluggish during the hottest days, so I not only need that cool refreshing drink at hand, but something that keeps me alert. Raw beets have a good source of Vitamin C, Iron and Magnesium to give you the essential nutrients to increase blood circulation. So why not, cool off in a pool of beet juice 😉

INGREDIENTS:

  • ~ 2 bunch of celery
  • 2 medium beets
  • 4 apples
  • 2 oranges
  • ~ 1/3  honeydew melon
  • 2″ ginger piece
  • 1 green chile

PREPARATION:

  • Wash fruits and vegetables
  • Feed fruits and vegetables through a juicer (We recommend this brand of Juicer “Omega J8006 Juicer” – excellent for making juice, pastes, and fresh squeezed oils)
  • To serve cold chill juice for an hour

GARNISH:

  • Slice of lime and stem of mint

HEALTHY MINESTRONE SOUP

Enjoy the balance of mixed flavors in this wholesome and healthy vegetable soup.

INGREDIENTS:

1/4 cup red lentils (no skin – masoor daal)

1 cup spinach pasta (any shape) – cook separately in boiling water with 1/8 tsp salt for about 10 min and drain.

Veggies – broad green beans, carrot, celery, zucchini, yellow squash, cauliflower, potato or taro (arbi), corn, green soy beans, garbanzo, kidney, white and brown fava beans. Use 5 types of veggies and  3 types of beans if all is not available.

5 cups veggies – cube (microwave covered in 1 cup of water for 4 to 5 min)

2 cups canned or frozen beans – garbanzo/ kidney/ white (if frozen – microwave with the veggies)

1 cup medium firm tofu – cube (optional)

1 can stewed tomatoes – blend coarsely

2 tbsp tomato paste

1 small can V-8

1 garlic clove – mince

1/4 tsp garlic salt

salt and black lemon pepper to taste

1 tbsp olive oil

3/4 tsp Italian seasoning blend – can use fresh herbs – basil/oregano, etc

1/4 tsp cayenne pepper

1/2 tsp Sambar powder

PREPARATION:

Wash and cook lentils for 5 to 7 minutes in 1 1/2 cup of water on medium heat.

Add veggies, stewed tomatoes, paste, V-8, tofu, beans and both salts. Add water and simmer on medium heat for 10 to 15 minutes.

In a small sauce pan saute garlic in oil until golden, turn off heat and add the rest of the seasoning/masala. Transfer it to the simmering soup. Cook for few min more.

Add pasta to each bowl when it’s time to serve. I cook the pasta with soup mixture only when we eat it immediately as it does become mushy and tends to break.

Serve hot! Top it with Tobasco or Parmesan or enjoy the soup as is to reduce the extra intake of calories.

GARLIC RICE

Carmalized savory garlic rice.

INGREDIENTS:

2 cups rice – microwave uncovered in 4 cups water/ 1 tbsp butter or olive oil for 23 min.

1 cup slivered garlic

1 stem curry leaves

4 tbsp finely chopped cilantro

Seasoning:

1 tsp small mustard seeds

3/4 tsp carom seed

1/2 tsp urad daal

1/4 tsp fenugreek seeds

1/4 tsp asafoetida

4 to 5 hand broken red chiles or to taste

1 tsp salt or to taste

2 1/2 tbsp olive oil

PREPARATION:

Temper mustard, carom, urad in oil – reduce heat add fenugreek, asafoetida, red chiles, curry leaves and garlic. Saute until garlic is roasted. Add salt and mix the seasoning with rice.

Garnish with cilantro. Serve with yogurt on the side.

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