Lately I’ve been entertaining a lot which is code for “I’ve been spending time on Pinterest”.

As always Pinterest inspired me to put together the following menu:

-Carrot Soup

–Spinach Feta Pinwheels

-Pineapple Coconut Quinoa

-Roasted Mushrooms in Browned Butter

–Baked Tilapia Veracruz

-Pear/Apple Crisp

I was also inspired to set the table using some placemats I hadn’t used in a while!

In particular I want to share the Pineapple Coconut Quinoa recipe with you. It was SO flavourful and not hard to make at all.

The flavour was due to these two ingredients: Dole Pineapple Juice and Cha’s Organic Coconut Milk

Hurry up and make this fabulous side dish – you won’t be disappointed. Promise.

Recipe: Pineapple Coconut Quinoa (original recipe posted by www.theharvestkitchen.com)

INGREDIENTS:

DIRECTIONS:

Final Result:

Not only did it taste amazing but I was happy the way it looked as well!!

Believe it or not, I occasionally use a few recipes from selected cookbooks that I still own. One such recipe is called “Spiced Bulghur Pilaf with Nuts and Raisins” from a cookbook called Gourmet Vegetarian Feasts by Martha Rose Shulman that was published in 1987!!

This side dish is full of flavour, simple to make and a nice alternative to rice or potatoes. The only issue you might have with this dish – is that you don’t have all the ingredients. I solved this problem with a quick trip to my local bulk store. I ONLY bought 2 tablespoons of what I needed and the one cup of bulghur that was required. Smart move, eh?

Please note: this dish will be that much better if you use fresh ginger and not powdered ginger!

Spiced Bulghur Pilaf with Nuts and Raisins.

INGREDIENTS.

1 cups of bulghar

1 tablespoons of vegetable oil

2 tablespoons slivered almonds

2 tablespoons of cashews

2 tablespoons of pine nuts

5 tablespoons of raisins

1/2 tsp of cumin

1/2 teaspoon cardammon

1 small onion, minced thin

1 clove garlic, minced

1 inch piece of FRESH ginger, grated

3 cups of water

salt to taste

DIRECTIONS

1. Heat oil in a saucepan or a frying pan and saute the onions.

2. Heat another frying pan and saute the cashews, pine nuts and almonds till fragrant and slightly brown. 

3. Add the sauteed onions to the nuts and then add the raisins, cumin,cardamon, and ginger,

4. Add the bulghur and stir together. Then add the water. Bring to a boil, add salt to taste and COVER WITH A LID. Reduce heat and let simmer for 15 minutes or until water is absorbed and the bulghur is tender.

5. FINAL PRODUCT

 

Happy Cooking!

As you know, I have been trying to avoid carbs…. which means I try to avoid sweet potatoes, squash, carrots and more. (I’m not listing them so I don’t get depressed).

However there’s a list of vegetables I am allowed to enjoy and that list includes: bok choy and asparagus. Here are two recipes that I made this week.

I am a bit frustrated with the first recipe as I can’t find it. Don’t ask..it’s in a cookbook but I don’t know which one. I have given up looking. Sorry.

But I’m going to share it with you anyway with my own made up recipe.

Again, this dish is a perfect side dish for salmon and can be served warm or cold.

Gingered Asparagus

Ingredients

asparagus

Sauce:

1/2 tablespoon tamari

1 tablespoon sesame oil

1 minced garlic clove

1 minced chunk of ginger (please oh please buy organic.It’s so much more flavorful)

a bit of honey (sorry I didn’t measure)

DIRECTIONS:

1. steam asparagus

2. combine the ingredients to make the sauce.

3. drizzle the sauce of the middle of the asparagus dish.

Nutty Bok Choy Salad (from Gatherings: A Collection of Recipes from Netivot Hatorah Parents Association)

Dressing

3 tablespoon Balsamic vinegar

3 tablespoons soy sauce

2 tablespoons honey

2 teaspoons peanut butter

Topping

1/2 cup dry roasted peanuts

1 pk ramen noodles, crushed

Salad

5 cups bok choy, sliced

2 green onions, sliced

1 red pepper, thinly sliced

1/2 cup cherry tomatoes

Directions:

In a small bowl, whisk together vinegar, soy sauce, honey and peanut butter until well combined. Set aside.

In a small saucepan, saute peanuts and noodles until golden. Remove from heat

Put the salad ingredients in a shallow bowl. Right before serving, sprinkle the noodles and nuts over the salad.

Drizzle with dressing. Serve.

Happy Healthy Cooking

I’m not in love with tofu but I know it’s a good source of protein for me. Plus I know that it will absorb any flavors I have hanging around my kitchen!! So I came up this recipe that I must say – is pretty good. Just for this occasion…I actually measured out the ingredients. You can thank me later.

This can be used as a side dish or as a main course with some rice. I even snack on it. It’s an unusual snack but don’t forget I’m on a carb free diet (still).

One more idea: you could add this sauce to a bowl of pasta. Last nite, I added it to these tofu noodles I have been buying. Needless to say – it’s a versatile sauce.

PEANUTTY  TOFU:

This is what you need:

Ingredients:

1/2 package of EXTRA FIRM tofu, cut up into small chunks

Sauce:

1 tablespoon grated garlic

1 tablespoon grated ginger (organic ..it makes a difference. Really)

1/4 cup natural peanut butter (again it makes a difference)

1 tablespoon rice wine vinegar

1 tablespoon toasted sesame oil

1 tablespoon tamari sauce

1 tsp honey

2 tablespoons of water (or more..depends how thick you like your sauce)

salt and pepper, to taste

METHOD

1. Prepare the sauce by adding all the ingredients together in a small bowl – stir, stir, stir

2. Lightly sautee the ginger and the garlic in a frying pan

3. Add the chunks of tofu

4. Add the sauce – stir stir stir

FINAL RESULT:

Do you have a favorite tofu dish? Please don’t hesitate to share it with me!! (hint)