Pasta with roasted veggies and ground turkey, salad
Chickpeas and mustard greens over couscous (recipe follows)
Beef stew , salad
Salmon over romaine lettuce, bread
Indian Cauliflower with Carrot rice (rice recipe follows)
Broccoli and sausage Pasta
Chickpeas and mustard greens:
1-2 tbsp oil
1/4 cup of water or broth
1/2 an onion sliced or chopped
1/2 tsp each of ground cumin and ground coriander
1/4 tsp turmeric
pinch of nutmeg
1 can of chickpeas
2 cups of mustard greens
2 Tbsp lemon juice
salt and pepper
1 tsp brown sugar (optional)
Heat oil then add onions until they turn golden. Add all the spices except the nutmeg. Stir, then add chickpeas and water. Simmer stirring often for few minutes then add mustard greens and cook until wilted then add lemon juice, salt, pepper, nutmeg, and brown sugar if desired. Serve over rice or couscous.
Carrot rice:
1 cup basmati rice
1 cup of water
2 grated carrots
1/4 thinly sliced onion
2 cloves of garlic chopped
1tsp mustard seeds
1 tsp cumin
1/4 tsp of turmeric
1/4 tsp of cinnamon (optional)
Rinse the rice then set aside in a bowl with enough water to cover it.
Heat oil, add mustard seeds and cumin seeds then cover until they start popping then add carrots and onions and cook until the onions are golden. Add spices then rice. Stir for a minute or two then add salt water and bring to a boil. Reduce heat to low and let simmer for about 10-15 mins. Once cooked, let stand for 5 minutes then fluff with a fork and serve
Shopping list:
Meat
Beef
ground turkey
salmon
sausage
vegetables:
broccoli
Cauliflower
Romaine lettuce
Carrots
Mustard Greens
Colored peppers
Zucchini and/or yellow squash
Others:
Basmati Rice
Couscous
Pasta
Can of chickpeas
Staples:
Onions, garlic, lemon, indian spices (cumin seeds, ground cumin, mustard seeds, garam masala, turmeric), nutmeg, cinnamon
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