ROTW: Simply Delicious Broccoli
One of my earliest posts on this blog was an ode to brassica, better known as broccoli (image: Sam Ley, Creative Commons). I wrote then:
PR lessons can come from the strangest places. Now, I’m not going to create a laundry list, but as I was cooking dinner last night, the broccoli florets that I was steaming looked me square in the face and said: “Is your PR as good as we are?”
I still think it’s a fun read on what PR can and can’t be, but today I wanted to share a quick and easy recipe for what is apparently one of America’s most-loved vegetables.
Here’s my Really Simple Broccoli, especially for Jeremy Meyers, Patrick Johnson, PR@GeorgiaState, Samantha Ogborn, Clay Hebert, and Alison Driscoll. Peeps and tweeps, I hope you enjoy it.
Ingredients (you can’t get much simpler than this)
Filed under Cooking, Recipe of the Week, Shonali Burke | Tags: broccoli, Recipe of the Week, recipes | Comment (1)Guilt-free Shepherd’s Pie
I know what you’re thinking: since when was Shepherd’s Pie a guilty pleasure?
The guilt is more a personal thing; looking through this blog, I realized I hadn’t posted a recipe in a couple of months.
Ouch.
Well, blame #snowmageddon. How on earth am I supposed to keep up the cooking/blogging end of things when 3+ feet of snow has only just disappeared?
At any rate, here we go again. This is my version of a classic comfort dish, using cauliflower instead of potatoes to cut down on the “bad” carbs. I hope you enjoy it.
Ingredients
1 lb low-fat ground turkey and/or 1 packet flavored sausage (I like Aidells); 1 white onion; 1 cup celery; 1 cup carrots; 1 tbsp olive oil; 1 large cauliflower; 1/2 cup low-fat cheese, grated; 1 tbsp Smart Balance spread; 1/2 cup chopped fresh parsley; salt & pepper to taste.
Filed under Cooking, Recipe of the Week, Shonali Burke | Tags: #cookchat, Cooking, Recipe of the Week, recipes, shepherd's pie | Comments (4)Spinach and Mushroom Enchiladas
Before moving to the U.S. nine years ago, I’d eaten Mexican food only once or twice; it just wasn’t that big in India at the time (I have no idea if it’s different now). Chinese, Thai, Continental, yes, but not Mexican. Perhaps that’s not surprising in in a country that has such a rich culinary heritage of its own.
Nine years down the road, I love Mexican food. There are several spices that are similar to those used frequently in Indian cooking, albeit in different combinations. It’s up there with dosas for me. So here’s my recipe for spinach and mushroom enchiladas. This is not a low-fat recipe by any means, but it’s delicious.
Ingredients (makes 8 enchiladas; reduce ingredients if you want to make fewer)
½ bag frozen spinach, thawed & drained; 1 can black beans, drained; 1 white onion, chopped; 1 fresh tomato, chopped; 2 bunches green onions, sliced; 2 cups mushrooms, chopped; 8 tortillas; 2 cans enchilada sauce (I use one red and one green); 3 cups grated cheese (I like to use Pepper Jack); ½ bottle taco sauce; 2 tsp cooking oil.
Recipe
Filed under Cooking, Recipe of the Week, Shonali Burke | Tags: Cooking, recipes, spinach enchiladas | Comment (0)
