Archives for posts with tag: Healthy

It’s been a looong time since I’ve made something other than dessert where I’ve been thrilled with the outcome. Mostly this was due to being pregnant, as I not only had food aversions (hello spinach and cucumbers), but I also lost a lot of my sense of taste. To me, everything had a metallic undertone to it and I lost my ability to call out flavors in food when DH and I dined out.

The other part is that since DB has been born, I have managed to screw up some part of every recipe I’ve tried. I do things in the wrong order (mostly salvageable), forget ingredients when I’m making my grocery list for the week (also workable), or put in the wrong thing altogether (don’t ask)! Some days, baby turns my orderly, analytical, actuarial brain to what feels like the consistency of mushy peas.

DB gave me a bit of a break on Friday morning to put this delightful Chickpea and Cauliflower Curry together for lunch. (Well, she did her fair share of fussing still!) It takes a little bit of thought ahead of time to prepare, but it’s mostly hands off time. Serve with your favorite grain (rice, quinoa, etc.), yogurt, and cilantro (which would totally be included in the picture if I had such things on Fridays, which I don’t since I grocery shop on weekends).

I encourage the use of the dried chickpeas – they are meatier and more flavorful than the canned ones, and just require some time on the stove when you’re home watching TV.


Chickpea and Cauliflower Curry
Adapted from Naturally Ella
Serves 4-6 as main dish
Total time: 50 mins (or overnight depending on your choice of beans)

1 cup dried chickpeas, soaked overnight (or 2 14.5 ounce cans of chickpeas, drained and rinsed)

Spice Mixture
2 tbsp ground turmeric
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground yellow mustard
1 tsp ground fennel seed
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground black pepper
Pinch of ground cloves

Other ingredients
1 tbsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
3 cups cauliflower chunks (about one small head)
1 can lite coconut milk
1 can low sodium vegetable broth
1/4 tsp crushed red pepper
Salt to taste


Combine spice mixture in a small bowl

In a large skillet, heat olive oil on medium heat. Add onion and sauté for 5-6 minutes, or until soft. Add garlic and cook for 30 seconds, then add spice mixture and heat for another minute

Add cauliflower, chickpeas, coconut milk, broth and red pepper. Bring mixture to a simmer and cook for 20-25 minutes. Cauliflower and beans should be tender, but not mushy.

Serve over your grain and with your desired additions. Hope that you enjoy this as much as I did!





Last Sunday, I totally told myself that I was going to post recipes from my Indian dinner (supported by TWD’s naan) during the week. But then the week got the best of me. I’m getting slower at recovering from the time changes and flights home late at night. But, this recipe should still be timely, as I’m certainly still getting cabbage from the CSA.

I wonder if I sent them some links if they would pass some of these recipes around to other families? Maybe I’m the only one that feels like it takes a little more effort every week in order to make sure I use all of these lovely veggies.

I made this as a side dish, but then ate it as a main dish for lunch the following day. It’s very easy and has a good amount of spice and flavor. And healthy too!

Indian Cabbage and Peas (C’s and P’s)


2 tbsp canola oil
1/2 tsp crushed red pepper
1/2 tsp ground ginger
1/2 tsp ground mustard
2 tsp ground cumin
2 bay leaves
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp salt
1 head of cabbage, finely shredded
2 1/2 cups frozen peas
1 cup water
1 tbsp butter
2 tsp garam masala
Juice from 1/2 lemon

Heat the oil in a large skillet. Add the spices (all the way through salt) and cook with oil until they become fragrant, about 2 minutes.

Add the cabbage and sauté it in the spices until it cooks down, about 10-15 minutes. Add the water and the peas, cover and cook for another 20 minutes.

Uncover, and stir in the butter, garam masala, and lemon juice. Cook uncovered again for another 5-10 minutes or until there is very little juice left.

I tasted this right after adding the last of the ingredients and added a bit more spice (cumin and garam masala) to my own taste. You may do something different depending on what you like. Enjoy!


Happy Memorial Day weekend! I can’t believe that May is almost over, and yet I’ll be grateful when it is as it will hopefully mean I will be traveling a little bit less. But I have to keep up at my current pace for at least another week. Blech.

I’ve spent my entire weekend doing nothing much at all, which has been wonderful! Sometimes I just need a few days away from the world and home with the kitties. And so far they haven’t gotten too terribly annoyed with me.

When I got home from work on Friday night, I discovered that we had several veggie options in the fridge for this week’s CSA share. So Saturday morning I spent some time thinking about how to use all of them in the most efficient manner possible. And I came up with a Panzanella salad. I want to call this a summer Panzanella since it’s already 98 degrees out, but I feel like that would lead to the traditional Panzanella with tomatoes and basil. This is not that. So I call it my Late Spring Panzanella. It’s delicious and enjoyable even on a hot summer’s night.

Late Spring Panzanella

1 head radicchio, shredded
1/2 head cabbage, shredded
1 loaf day old sourdough bread (although I used an Italian loaf I found at WF)
2 pints blackberries
1 bunch green onions, diced
Olive oil
Kosher salt
Black pepper
Grilled chicken (optional)
Lemon vinaigrette (below)

Cube up you bread onto a cookie sheet. Toss with 3-4 tbsp of olive oil, and a dash of salt and pepper. Bake in a 400 degree oven for about 7-8 minutes, or until toasted.

I’m a sucker for a fresh loaf of bread (as evidenced by the hunk that was already missing by the time I took this picture)

Combine veggies and blackberries in a large bowl. Toss in feta and crusty bread. Top with lemon vinaigrette and serve with chicken.

Lemon Vinaigrette
In a small bowl, whisk together
Zest of one lemon
Juice of one lemon
1/4 cup olive oil
1 tsp dried thyme
Salt and pepper to taste

Hope you are resting easy this Memorial Day weekend!

Do you ever find yourself wanting to disappear? I find that I’m quite good at it. When something is on my mind, I pretty much disappear into it (obsession maybe?). And then when I finally am done with one obsession, I find a way to disappear into something else. It’s my own little version of work-life balance….and a way to try to minimize the ridiculous amount of multi-tasking that we modern ladies seem to have to do in order to stay relevant.

After a month of disappearance into work (and prior to what looks to be like another month’s worth), I relocated my disappearing act to home. Mostly because I realized that DH and I hadn’t washed the dishes in over a week. And I couldn’t really walk in the front door anymore because there were two weeks’ worth of shoes (yes, different ones!) blocking the entryway. I thought this kind of stuff stopped happening by the time you’re 30….like the switch just comes on and suddenly both you and your husband actually clean up after yourselves. It has most definitely not switched on here.

To celebrate a clean kitchen, I decided to destroy it again yesterday afternoon with my next Baking with Dorie recipe and a pot of soup from Cook This Now. I’ve been meaning to try this one for a few weeks because it has coconut milk, and I pretty much love anything with coconut milk (coincidentally, I made the mistake of getting my lipids tested after our trip to Thailand where I ate coconut milk 3 times a day…..not good!)

I adapted this recipe from Melissa Clark’s Cook This Now. Her version was delicious, but I added a few things to adjust it to my taste (and I admit, hide some of the tomato flavor).

Curried Tomato Soup
Adapted from Cook This Now


2 tbsp olive oil
1 sweet yellow onion, diced
1 1/2 tsp salt
3 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cardamom
Pinch chili powder
32 oz vegetable broth, no salt
1 28 oz can crushed tomatoes, no salt added
1 can lite coconut milk
1 tsp Thai curry paste (optional)
Chopped basil for garnish

Heat oil in stockpot. Add onions, sauté them on medium low heat for about 12-15 minutes, or until really tender. Add spices, sauté for another 2 minutes or until the onions are very fragrant.


Add the vegetable broth and the tomatoes. Bring soup up to a simmer for about 20 minutes. Stir in the coconut milk and curry paste. Stir in the basil just prior to serving.

This soup fits the bill for comforting and rich. Highly recommended and easy to do!


Unfortunately I have to undisappear tomorrow for what is shaping up to be a pretty crazy week. Time for bed!


I’m wondering how many more weeks of winter we have left in St. Louis, because I’m wondering how many more weeks I can make a pot of soup without looking weird. It’s been a very mild winter, and so here we are, Feb. 22nd, and my tulips are already starting to grow. I am holding back on working on the garden until mid-March as I would expect that we have a few more frosts (possibly even one more snow) to go until growing season is in fully effect.


With that rationalization, I am still making my weekly soup. After all, Melissa Clark’s Cook This Now still has plenty of recipes for soup and hearty cold-weather braises. Here is a delightfully healthy soup I adapted from her book.

Potato, Leek, and Parsnip Soup adapted from Cook This Now
Serves 4-6

5 tbsp unsalted butter
4 leeks, white and light green parts
1 cup chopped celery
2 cloves garlic, minced
1 lb parsnips, peeled and chopped
1 1/2 lb potatoes, peeled and chopped
32 oz unsalted chicken broth
3-4 springs of thyme, or about 1 tsp dried thyme
2 bay leaves
1 tsp crushed red pepper

Melt the butter in a stockpot over medium heat. Add leeks and cook for about 5 minutes until tender. Add celery and cook for additional 5 minutes. Add garlic and cook for another mi ute, or until fragrant. Add root vegetables, stock, thyme and bay leaves. Bring to a boil, cook for about 25 minutes or until root veggies are cooked through. You may want too add a cup or two of more water as this is cooking to make sure there is enough liquid. Once veggies are cooked, remove the thyme sprigs and the bay leaf, puree with an immersion blender until smooth. Add crushed red pepper.

Serve with a hunk of crusty bread and enjoy! It’s filling and healthy! Great for those of us who are (still) working off those pesky Christmas treats. Heading downstairs for some TurboFire as we speak.