Grilled Cauliflower

This was amazing--spicy and sweet.

Thaw a bag of frozen cauliflower. Put in a large bowl. Drizzle oil on it and add some crushed red pepper and seasoning salt. Stir. Put on an indoor grill in a single layer for about five minutes.

Red Lentil Soup

This was really yummy. I served it with grilled cauliflower and a salad consisting of only yogurt, purple onion, cucumber, and tomato. It was a truly fabulous meal. The recipe is adapted from Cate's World Kitchen.

1 T oil
1 onion, diced
1 cinnamon stick
1 T ginger
1 T garlic clove
pinch cayenne pepper
2 cups red lentils
3 cups vegetable broth
2-3 cups hot water
juice of 1 lemon
salt

1 T butter
2 medium onions, cut into thin half-circles
pinch salt
chopped fresh cilantro

Heat the oil in a soup pot over medium heat. Add the onions and cinnamon and cook until the onions are soft (about 5 minutes). Add the garlic, ginger, and cayenne and cook for another 5 minutes, stirring frequently.

Add the lentils and stir them so they’re coated with oil. Add 2 cups of broth and 2 cups of warm water. Stir well, then bring to a boil. Turn heat down to low, cover, and cook for about 30 minutes, stirring occasionally. Stir in the additional cup of broth and water, as well as the the lemon juice while the soup is cooking, adding additional liquid if it gets too thick. Add about a teaspoon of salt. Continue to simmer, stirring occasionally, until the lentils have completely broken down into a smooth, creamy soup.

While the soup is simmering, caramelize the onions. Heat the butter in a skillet. Add the onions and cook over low, sirring occasionally for about 20 minutes, until onions are very soft and brown.

To serve the soup, ladle it into bowls and top with onions and cilantro.

Pizza Wraps

Saute a half pound of mushrooms.

Fill a tortilla with:

mushrooms
pepperoni
spaghetti sauce
mozzarella
purple onion
green onion

Fold and grill.

Crunchy Black Bean Tacos

1. Drain and rinse two cans of black beans and place in a medium saucepan over low heat. Add 1/3c salsa and 2t chili powder and heat through.

2. Serve in crunchy taco shells with diced tomatoes, diced purple onion, shredded spinach, and shredded cheddar cheese.

So yummy!

Mattar Paneer

20 ounces panir (cubed)
2 tablespoons oil or 2 tablespoons ghee
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seed
1 small onion
1/4 teaspoon ginger
3 -4 garlic cloves
2 large tomatoes
1/4 teaspoon sugar
salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1 teaspoon cumin powder
1/4 cup water (or as needed)
1 cup peas
1/4 cup heavy cream
2 tablespoons fresh cilantro

Directions:

1
Heat oil and fry paneer cubes till they turn golden brown. Set aside.
2
In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
3
Add chopped onions, ginger and garlic and cook until onions soften.
4
Add tomato, salt, sugar, and cook till the tomatoes soften.
5
Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
6
Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
7
Add the peas.
8
Cook just until the peas are tender.
9
Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
10
Garnish with cilantro.

From food.com. We loved this!