It’s easy and fun to make your own saag paneer at home! It’s especially delicious with rice or paleo flatbread.
|photo credits, clockwise from top left: Jon Sullivan, Christian Guthier, ACW,
ACW, ACW, Radim Dudek, Mgmuscatello
Am I the only one with a produce bucket list? Several months ago I made a baking bucket list, but since I’m in the midst of a Whole30, focusing on my produce bucket list is much more appropriate. One of my New Year’s resolutions is to try cooking with new vegetables, and I’ve been having tons of fun so far. Some of these vegetables are ones I’ve already tried, but that seem under-appreciated or under-represented in cookbooks, restaurants, and the blogosphere. Others, like romanesco, are ones I’d love to try but am having a hard time getting my hands on.
What’s your favorite under-appreciated veggie? Feel free to leave links to recipes you love with these vegetables or others. Also, are there some veggies I didn’t mention that you’re dying to try? I’m always looking to add to my list! Read More…
I’ve made it to Day 10 of my Whole30! It feels good to be 1/3 of the way there, and I am loving eating so many vegetables. I’m not loving being the only one who can’t have any bread when we’re out to dinner, but so far the pros outweigh the cons. I like how the Whole30 forces me to be creative in the kitchen, finding new ways to make meat, eggs, and vegetables extra delicious.
As a kid I never liked brussels sprouts, because I’d only tried the mushy, boiled ones. The first time Ben made me Brussels sprouts, I was totally surprised. I LOVED them. He pan-fried them in a skillet until they were browned and crisp around the edges, and sprinkled them with plenty of Cajun seasoning. It’s a simple technique, but somehow it never tastes as good when I try to make it.
Since I’m not the best at making sprouts Ben’s way, I decided to think of a new way to prepare them. I love roasting vegetables because it’s so easy, and a parchment-lined cookie sheet means minimal cleanup. I was inspired by the huge box of oranges I have to create an easy glaze with fresh orange juice and zest, coconut aminos, and chili paste. The results were so delicious that I ate the entire batch for lunch! The glaze is spicy and sweet, and since the Brussels sprouts are roasted instead of cooking in the sauce, they retain their nice crispy edges.
Someday soon, I hope to use this recipe to convince a new person that they love Brussels sprouts. Maybe it will be you!
If you already love Brussels sprouts, what’s your favorite way to prepare them?
We’re going nose-to-tail with our zucchini today! I saw these charmingly small organic zucchini at Whole Foods, and was inspired to cook them without trimming the ends off, chopping them up, or turning them into noodles. Sometimes, we just have to let zucchini be! It’s a beautiful vegetable, and when it’s browned like this and braised until tender, you can eat the whole entire thing.