Roasted Rainbow Carrots

One day, while I was grocery shopping, I saw these ‘rainbow’ carrots. They were carrots of different color. It piqued my interest and I bought a bag. The lighter colored one was not as sweet and had a mild taste of radish. You could make this with regular carrots too. It is really easy to make.

Ingredients

  • 1 pound (1/2 kg) carrots
  • 2 cloves garlic
  • 1 tbsp olive oil
  • salt and pepper
  • 1 tsp mixed herbs

Directions

  • Preheat oven to 425F (220C)
  • Peel carrots
  • Cut into half lengthwise approximately the same size
  • Toss carrots with oil and spices
  • Spread on a pan in a single layer
  • Roast for 20-30 minutes. Stir every 10 minutes
  • Serve hot as a side

Sweet Potato Toast

One day, while I was grocery shopping, I saw a box of sweet potato slices in the frozen section. I decided to try it at home. It is easy to make, healthy and for those who are on a low carb keto diet, whole 30, have gluten or dairy allergy or just want to eat less carbs, this is great. I had just made sundried tomato pesto and used that as a spread. I also added avocado on that and made my version of avocado toast, which is the ‘in’ thing to eat. My son commented that I was eating like the millenials. I had some baingan bharta which I used as a spread too. Top it whatever catches your fancy.

Ingredients

  • 1 Sweet potato
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions

  • Preheat oven to 375ºF (190ºC)
  • Slice sweet potato , 1/4 inch thick
  • Place on a pan in one layer
  • Drizzle with olive oil
  • Bake for 15 to 20 mins
  • If you do not have an oven- parboil teh sweet potato, slice and pan fry with a little oil.
  • Top with whatever you want and have it as breakfast, snack or as dinner.

Cauliflower Steak

This is a really simple dish that looks like you spent a lot of time. Makes a great side or a main. I served it with tomato chutney, sun dried tomato pesto and yogurt sprinkled with some spices.

I roasted this on the oven but you can roast it on a grill or a pan.

Ingredients

  • 2 big cauliflowers
  • 1/4 cup olive oil
  • a mixture of 1 tsp salt, 2 tsp cumin powder, 1/2 tsp chilli powder, 1/2 tsp pepper

Directions

  • Preheat oven to 425ºF (220ºC)
  • Cut cauliflower in half lengthwise
  • Cut 1 inch thick slices. The outer slices will fall apart. You could save them for another dish or grill them too.
  • Drizzle olive oil
  • Sprinkle the seasoning mixture on both sides and place on pan.
  • Bake 15 minutes each side
  • Serve as a side or a main dish

Roasted Stuffed Zucchini

This is an easy dish to make and a low carb, keto friendly dish.

Ingredients

  • 2 small zucchinis, sliced in half lengthwise
  • 1 8oz (200 g) packet mushrooms, chopped fine
  • 1 small onion, chopped
  • 3-4 cloves garlic, chopped
  • salt and pepper to taste
  • 1 tsp italian seasoning
  • 1 tbsp oil
  • 2 tbsp bread crumbs + 1 tbsp chopped nuts (optional) + 1 tbsp parmesan cheese( optional)

Directions

  • Heat oven to 375ºF (190ºC)
  • Slice zucchini in half, lengthwise and scoop out the middle.
  • Wipe dry, sprinkle a little salt and pepper on it.
  • Place on oiled baking pan
  • In a pan heat oil. Add onions and garlic and stir fry till golden brown
  • Chop the scooped out zucchini and add to pan with mushrooms.
  • Stir fry till cooked and dry. Add spices.
  • Mix ingredients for bread crumbs
  • Spoon in the mushroom mixture into the scooped zucchini
  • Sprinkle with bread crumbs and bake for 20 minutes.
  • If bread crumbs start to brown, cover with aluminium foil to avoid burning.
  • Serve with tomato sauce on the side

Roasted Eggplant and Tomato Soup

When I saw this recipe online on Martha Stewart’s website, I knew I had to try it. If you are following my blog, you will find a lot of eggplant dishes. As I read this recipe, I knew this would be a perfect winter soup. However, I wanted to use the lovely heirloom tomatoes and fresh eggplants from the farmer’s market so made it on a cooler evening and froze some for a cold winter night. It may not last in the freezer till then though. It was all that I thought it would and more. I improvised the recipe. The recipe calls for removing seeds but I did not. The recipe calls for curry powder, but as an indian, I would say there is no one curry powder. You could add 1 tsp curry powder instead. I found some nice peppers too in the market and roasted them too with the tomatoes. I used just a bit as they were spicy. But, oh so good!

I usually salt and rinse eggplants as this removes the bitter taste of the eggplant. This step is optional. Roasting the tomatoes and eggplants intensifies the flavours.

Ingredients

  • 1 large eggplant, washed and diced
  • approximately 3 pounds ( 1 1/2 kgs) tomatoes, halved
  • 1 1/2 cups cooked chickpeas (garbanzo beans), rinsed and drained
  • 8-10 cloves garlic
  • 2-3 carrots, diced
  • 1 red chilli/ pepper (not dried) – optional
  • 4 tbsp olive oil
  • 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp chilli powder
  • 1/2 cup chopped coriander leaves/ cilantro
  • salt and pepper to taste

Directions

  • Preheat oven to 425ºF (220ºC)
  • Salt eggplant and let it sit for 15-30 mins. Rinse and pat dry (optional step)
  • Add tomatoes, carrots, red pepper and garlic in one pan. Toss it with 2 tbsp oil, salt and pepper. Place on top rack
  • Toss eggplant and garbanzo beans with 2 tbsp oil, cumin, coriander and chilli powder. Add it to the second pan; spread in a single layer and place below the 1st pan
  • Roast for about 45 minutes. Toss mixture every 15 minutes.
  • Remove from oven and peel and discard tomato skin
  • Add tomatoes, carrots and garlic to a pot. Using an immersion blender, blend to a puree until smooth. You could add to a mixer/blender and blend.
  • Add 3-4 cups of water and bring to simmer on a medium heat.
  • Stir the eggplant mixture into the soup and cook for a few minutes.
  • Taste and add salt and pepper.
  • Sprinkle cilantro (if freezing; leave out cilantro)
  • Serve with bread (optional)

Leftover Fries Frittata

What would you do with leftover fries? You could fry it again or crisp it in the oven, or make a frittata. I have made frittata before with noodles, mushrooms or sliced potato. When I googled ideas for leftover fries, I saw ideas for frittata. Threw in a few things together and a dish is made! You can follow the same recipe and instead of fries, you can add leftover noodles or thinly sliced potatoes.

Ingredients

1 tbsp vegetable or olive oil

1 1/2 cups french fries

1/2 onion, chopped

1 green chilli , chopped (optional)

3 eggs

salt and pepper to taste

2 slices, ham or smoked turkey (optional), chopped

2 tbsp goat cheese or mozzarella cheese (optional), crumbled or grated

Directions

Chop the fries

Heat skillet and add oil

Spread fries on the skillet and and let it sit on medium flame for a few minutes to crisp up

Beat eggs and other ingredients together

Pour on the fries and let it cook

Slowly flip. I usually cover the skillet with a plate and then flip. Then slide the frittata back

Cook till golden brown

Slice and serve with a side of vegetables or some salad

Enjoy!