glThey sat there in the fridge looking expectantly at me on a cold winter day. The little bag of baby carrots, waiting to be let out and begging me to unleash some creativity.
Hunger and not necessity is sometimes the mother of invention. So, I took the carrots and blanched the entire contents of the little bag. And then very simply tossed these warm carrots with tahini, olive oil, berbere, green chillies, fresh coriander, mint and lemon juice to create a salad that was the perfect, healthy lunch. It really is as simple as mixing these ingredients, but if you need a more precise how-to, here it is.
One small bag of baby carrots (One pound bag)
Two tbsps tahini
One tbsp olive oil
Two tbsps chopped coriander leaves
Two tbsps chopped mint leaves
Two tsps berbere (or paprika or one tsp chilly powder)
One hot green chilly finely chopped
Juice of half a lemon
Mix all the ingredients and serve hot or cold as a salad or side dish. If you have a few pomegranate seeds, you can use these for a colorful garnish.
Recently, I spotted fingerling potatoes at Trader Joe’s and was inspired to take these to a different level. Inspired by the Indian dish of “til ke aloo” or potatoes with sesame seeds, I decided to dress the potatoes with spices and as an afterthought serve them with a nice sprinkling of pomegranate seeds. The result was a beautiful play of spice, tart and sweetness on the taste buds. Here’s how I created this dish that can be served as a starter or a side dish.
Two tbsps vegetable oil
Two dried red chilies
One lb bag of fingerling potatoes washed
One tsp salt
One tsp cumin powder
One tsp coriander powder
Half tsp turmeric
Half tsp chili powder
One cup water
One tbsp Tahini
One tbsp sesame seeds
One heaped tbsp of pomegranate seeds for garnishing (optional)
Heat oil in a pan. When the oil is heated, add the red chilies and swirl till they get dark. Add the potatoes, salt, cumin powder, coriander powder, turmeric powder and chili powder and mix well.
Add a cup of water and cook the potatoes till they are firm but dry and done. If necessary, add a bit more water to prevent the potatoes from sticking to the pan. Add the tahini and sesame seeds and toss well. Take off flame and serve garnished with pomegranate seeds.
If you’ve read a few of my posts you know how I like to whip up a meal with whatever is available. Today, the “whatever” happened to be some root vegetables and greens. Here’s how I turned these ingredients into a dish that could be eaten alone, used as a stuffing for a veggie wrap or simply be served on a bed of hot rice or quinoa!
I chopped the root veggies and greens and threw them together in a pan with salt, crushed red peppers, olive oil and roasted the veggies for 30 minutes in an oven preheated to 450 degrees.
Out of the oven came the beautiful dish pictured below. The sweetness of the yam, the crunchiness of the beet and radish, the fragrance of the onion and the slight bitterness of the fenugreek leaves all melded together to create this totally yummy, healthy concoction!
I’d love to hear from you on quick meals you put together with the ingredients that are floating around in your home 🙂