Tag Archives: cauliflower

Broccoli goes Jiaozi (potsticker)

As I opened up my CSA box yesterday, two thinks peaked out at me. Broccoli and cauliflower. These two babies have shown up lots this year already. I like cauliflower when cooked, especially in Indian dishes. But when it comes to broccoli? Well, I’ll eat it covered in cheese or ranch dressing- neither of which are particularly healthy for me when you take into account the quantity. So I thought, and I thought, what could I do with broccoli that would make it yummy and exciting? And then it came to me, I love potstickers! They’re so much fun to eat and are easy and cheap to make. Done…broccoli potstickers. (Jiaozi, is the traditional word for chinese potsticker.)

These little guys are tasty and easy to make! Since I only had one small broccoli, I also used my veronica cauliflower in my CSA. You could use one large broccoli or one large cauliflower if you wanted to. Add an onion, pepper, some sunflower oil, and potsticker wrappers and done….meal achieved.

No seriously, that’s all it takes to make these babies!

Broccoli Cauliflower Potstickers

Servings: 5

  • 1 small broccoli
  • 1 small cauliflower
  • 1 medium Serrano green chile 
  • 3 teaspoon(s) sunflower oil
  • 1 small onion, sweet
  • 1 small wonton wrapper
Directions:
Wash and cut broccoli and cauliflower into flourets. Steam until tender.
Carefully remove the seeds from the serrano chilie and disgard. Chop the chilie finely into small pieces. Over medium heat, add 1 teaspon of sunflower oil and cook the onion and chilie until the onion is slightly browned and clear.
Place steamed broccoli/cauliflower and onion mixture in food processor or blender. Add one teaspoon sunflower oil and process until mixture is homogenous and finely chopped.
Place small teaspoons of mixture on the center of wonton wrappers. Wipe water around square edges and fold over into a triangle shape. Push into base of triangle to make the wonton “pinch” shape. (You can do whatever shape you want, I just choose this one because it usually keeps all the goody inside.)
Heat the last teaspoon of sunflower oil over medium high heat and drop wontons in to brown. Flip wontons regularly to make sure a light brown color appears on most sides. When all wonton sides are lightly crisped, add a spash of water. I do it by eye sight, but around 1/8 a cup. Cover the wontons for one minute with a lid and then remove. If you added too much water by accident, don’t worry as you can allow the water to steam off.
Remove wontons from pan when most of the water has steamed away and let cool.
I enjoy with some light sodium soy sauce. The choice of dipping sauce is completely up to you though! ENJOY!

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Nutrition Facts (per serving, these might be slightly off due to my program not understanding wonton wrappers)
Calories 91
Total Fat (g) 3.14
Saturated Fat (g) 0.24
Cholesterol (mg) 1
Sodium (mg) 41
Total Carbohydrates (g) 11.17 
 
 
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Alluring Bollywood (Aloo Gobi)

One of my favorite Indian dishes is aloo gobi! It’s a great introduction to Indian food and a perfect pairing to a bollywood film! All the spices you probably already have in your kitchen except for one (garam masala). And it’s composed of onions, potatoes, and cauliflower! Simple, healthy, and filling! You’re going to love it, trust me!

It will light up your senses and taste buds! You won’t miss the idea of meat with this complex and well spiced dish!

You can find garam masala at most health food stores, but it can be expensive for a small amount. I recommend you find a local Indian market and buy it there. It’s much cheaper for a larger amount. You’ll think it smells more like cinnamon than a “spicy” spice.

Aloo Gobi
Servings: 4

  • 1 medium cauliflower, cut to small florets
  • 4 medium potatoes, I prefer yukon gold, use 2 large though if using russet
  • 1 small onion, vidalia, slides in rings
  • 1 15 oz. diced tomatoes, can works best because it has some juice
  • 1 tablespoon(s) olive oil
  • 1 teaspoon(s) cumin seeds
  • 1 teaspoon(s) tumeric
  • 1 teaspoon(s) chili powder
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) coriander leaves, you can grind on your own, or just buy coriander powder
  • 2 teaspoon(s) garam masala
  • 1 teaspoon(s) salt

Make sure you use a pan with a lid while making this dish, you will need it to properly steam the vegetables. I prefer a large stir fry pan because it’s easy to stir without loosing half of your vegetables on the stove.

Heat up the oil on medium high heat. When hot, add the cumin seeds and continually stir until they begin to “pop” or “sizzle”. They will become darker and the room will smell of cumin as you temper the seeds.

Once the seeds are popping, add the onion and cook till clear and soft. Okay, so the onions won’t be completely clear, but they will be shiny and soft.

Add the tumeric, chili powder, cumin, and corriander to the onions. Continually stir to make sure the spices don’t burn. You’ll notice you begin to have a paste of the oil and spices. Once you have thoroughly mixed the spices into a paste, add the potatoes and cauliflower florets. Place the lid over the pan and let cook for about five minutes.

Once five minutes have passed, add the garam masala and salt while stiring the vegetables. Once mixed, add the diced tomatoes. Replace the lid and cook until vegetables become tender. This usually takes 15-20 minutes for me, all depending on the size of the potatoes. For less saucy vegetables, remove the lid from the pan during the last few minutes of cooking.

Nutrition Facts
per serving
Calories 320
Total Fat (g) 4.7
Saturated Fat (g) 0.64
Cholesterol (mg) 0
Sodium (mg) 768
Total Carbohydrates (g) 61.23

I prefer to serve this dish with Naan bread instead of rice. You can find different versions of Naan bread in the freezer aisle at many health grocery stores. I particularly enjoy Trader Joe’s Naan bread.

What’s your favorite type of ethnic food? Do you have a favorite dish?