Roasted vegetables with asparagus

I know, I know, I've already talked about roasted vegetables....blah...blah....blah...

BUT, today I added asparagus and white button mushrooms because I had to use up the mushrooms already (they'd been in the fridge a while) and asparagus was on sale! So that's my excuse. I also had to use up my tomatoes from last week's market (I'm sure I'll pick up more tomorrow). By the way, is it a stalk of asparagus or what? Does a "bunch" have several stalks?

And even though I still prefer my traditional roasted tomatoes, onions, and peppers, you can make it with pretty much anything! Next time I'll post my recipe for roasted cauliflower and broccoli a la lemon, with lemon israeli couscous. Good stuff.

It's gonna be a rainy weekend all around. So don't expect too much from me. We're still going to try and make it to the market tomorrow for our produce box (I think there may be more pattypan squash!!!!), you know....after we stop at Barnes and Nobles to pick up a few vegan cookbooks I've been drooling over. (no, I'm not vegan)

Ever since I had the most amazing vegan chocolate cupcake with peppermint frosting at The Tomato Head in Knoxville, TN, I've had cravings for vegan cupcakes. If you live anywhere near there, I highly recommend that place. The meal was perfect! With great local beer to go with it...on tap!

I can't get anything vegan here.....

Hmmm.....maybe tomorrow I'll make a list of my favorite veg-friendly restaurants from our travels!

Until then, happy eating.

Eat smart,

T.

Bhindi Masala or OKRA

Hello eaters,

And for the last post of the day, I'm sharing my recipe for Bhindi Masala, which is a combination of recipes really.....I've searched and searched and took a little from each. So I guess it's not really my own, but it's nobody else's either :)

Tanya's Bhindi Masala:

8-12 medium sized okra

1 tomato, chopped

1 small yellow onion, chopped

1 large can of crushed or diced tomatoes

1 Tbl olive oil

1/2 tsp cumin seeds

small piece of fresh ginger, peeled and finely chopped

salt/pepper

Following spices: coriander powder, chili powder, turmeric, black mustard seeds, garam masala, crushed red pepper flakes and cajun spices (if you want it spicier)

Heat oil in pan, add cumin seeds. Stir for a couple of minutes. Add onions and ginger. Cook for a few minutes, stirring. Add the 1 fresh tomato and stir. Add some of the spices, like chili powder, turmeric, mustard seeds and coriander. Stir and cook a few minutes. Add the crushed tomatoes and the "spicy" spices. Cook another couple of minutes. Cut both ends of the okra, slice lengthwise, then cut in half across. Add to the pan. Make sure the okra is covered by the sauce. Let it cook for another 8-10 minutes or so. Add salt,pepper, and garam masala. Cook a couple more minutes and it's done. Don't let the okra get mushy...it's good when it's still firm and crunchy.

Last time, I sliced the okra like a cucumber, into small pieces. I think I prefer that. So it's up to you how to cut it. I also sauteed it first last time, letting it brown, then put it aside until the very end, then added it back into the pan. Again, adjust as you need to! It's all a matter of taste.

In these pictures, it's served with red rice.

Nobody solved the breakfast bowl challenge from earlier?? Hmmm....well the first picture is quick cooking oats (my husband's breakfast). The second picture is the cooked whole oat groats (my breakfast). Which one is more nutricious? MINE! :)

I'm going to tune out now.....thanks for listening.....or reading.

Eat smart,

T.

Roasted vegetables and something peachy

Ok, before I start in on tonight's meal, I'll start by saying that I've had a "roasting" bug for several months now. Three of my favorite roasting mixes: tomatoes/peppers/onions, root vegetables, and most recently cauliflower/broccoli.

Tonight I'm making my old favorite. I just cut up tomatoes, green peppers (or red if you can afford them!), and yellow onions. Put them in a bowl. Add italian spices (or fresh basil, oregano, etc), freshly ground black pepper, olive oil, and sea salt. Sometimes I throw in Herbes of Provence for extra flavor. I'm not even sure I know what spices are in herbes of provence. Anyone? I think there's some lavender.

Spread the veggies on a cookie sheet/roasting pan. Bake at 400 for around 30 minutes. So good. You can't go wrong. If you're light on the oil, it's a very low-calorie meal. Sometimes I serve it with plain polenta or whole wheat pasta.

Oh, and I've got peaches on the stove. Don't ask me what I'm making. Jam? Compote? Preserves? What's the difference between jam, jelly, and preserves anyway? Well that's a whole other discussion I suppose. But if you know, please do tell!

So I guess that's it for tonight's food. Tomorrow I think I'll make omelettes with yellow squash, since I rarely eat eggs and I have some. Also got yellow squash from the farmer's market. Maybe i'll even post pictures later, if you're lucky :)

Thanks for tuning in!

Eat smart,

T.

PS-The 1st 2 pics are the ready to eat pictures, the 2nd 2 are the before (raw) pictures.