Tag Archives: Indian

Kohlrabi with Flair

Kohlrabi….that thing that comes every week in the CSA. It’s not exciting, nor particularly tasteful. It’s just kohlrabi. It’s suppose to be easy to grow in almost any environment…and I believe it. Have you gathered I’m not quite a fan of this root vegetable? Maybe it’s because everyone seems to roast it and throw some spices or cheese on it. Call it a day at that? Maybe the first time I ate it. But you can only roast a root vegetable like that so many times…..so I decided to try spice.

What’s the one genre of food that is always full of spice and flare? Indian! Yes, what about a Kohlrabi curry?

Kohlrabi Curry(servings 2)

  • 1 large kohlrabi, cut into half inch cubes
  • 1 teaspoon(s) olive oil, extra virgin
  • 1 small onion, sweet, diced
  • 1/8 cup(s) water
  • 1 teaspoon(s) cumin seeds
  • 1 15 oz. diced tomatoes
  • 1 teaspoon(s) curry powder
  • 1 teaspoon(s) chili powder
  • 1/2 teaspoon(s) salt
Roast at 450F for 20 minutes diced Kohlrabi.
In a pan over medium heat, heat olive oil until warm. Add water and cumin seeds. The cumin seeds should begin to shake in
the heat. This is called tempering and allows the flavor from the cumin to release.
Add the onion and cook till soft.
Add the rest of the ingredients (tomato and spices) and stir until combined. Cook on low to medium low for 5-10 minutes
allowing the spices to combine and bloom together.
 
Serving Suggestions: Serve with rice or indian flatbread.
Nutrition Facts (per serving)
Calories 101
Total Fat (g) 3.26
Saturated Fat (g) .29
Cholesterol (mg) 0
Sodium (mg) 918
Total Carbohydrates (g) 14.97
 

It tastes so much better than plain old roasted kohlrabi! I promise you! When you eat this veggie curry, you’ll have to think about all the others who still just roast their Kohlrabi.

Is there something that you find bland and boring because you only know how to cook it one way?

What’s your most hated item to see in your CSA?

What I Ate Wednesday – Upcoming Posts

You’ve probably noticed I’ve been MIA lately. So sorry about that! I have been pulled away from my job and normal life the past few days. I’m back though and ready to posts all of these recipes that I meant to post sooner! Look for changes to this post throughout today (Wednesday) as I create links to the pictures you see here.

As always, the lovely WIAW party is hosted by Jen at Peas and Crayons. You should check out her blog if you haven’t already!

Hopefully I can also posts some breakfast pictures. I had two bananas this morning, does that truly count as breakfast? Yeah, didn’t think so. It’s okay though because I will have amazing breakfast pictures soon. Anyways, the pictures of food that I keep meaning to post…..

Kohlrabi Curry

Speedy Marinara  (Don’t judge the picture, I played with lighting forever)

 Stuffed Mushrooms (click for recipe)

Of course it is June and we are focussing on sensible snacking. My snacks this week haven’t been perfect as I haven’t been in my normal daily activities. I have however been snacking on carrots dipped in homemade BBQ sauce! I know it sounds weird, but trust me. It’s my trade off for not eating fattening BBQ potato chips!

My “unhealthy” snacks lately are larabars and energy “waffles”. It’s not so much that they’re unhealthy, but they’re not my normal fresh, non-packaged snack.

Promise, promise, promise to start posting recipes and linking them out from here tomorrow! Sorry for my lack of ability to post lately, it was not due to my planning!

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? 

What I Ate Wednesday!

WOW, is it already Wednesday?


The last week has been crazy with work commitments and personal commitments so I haven’t had a non-cereal breakfast. While I’m normally not a cereal person, I have to say, I have found one brand that I love and that’s Mom’s Best! They have a version of the most common cereals and they’re free of artificial colors, flavorings, and weird preservatives.

Yep, toasty O’s and juice have been my mornings lately. But I have since found a new amazing juice! Grape juice! Yes, for my juicing challenge I have been making homemade grape juice from red grapes!

The only bad thing about this juice is that for a whole bag of grapes, that’s all you get! It’s pretty strong though, so I could add water for more volume if I wanted to. I absolutely love it though! So glad grapes are on sale at my local grocery store or I’d go broke because I’ve been drinking two of these a day!

For lunch today I had a true “southern” meal of some things my grandmother brought to me this past weekend including pinto beans, okra salad, and corn bread. I’m working on a post coming soon on making a traditional southern meal like this healthier! The okra salad is already amazingly healthy (okra, zucchini, tomatoes, and vinegar based) and with some tweaking, the cornbread is coming along. The beans are full of flavors and spices and so easy to prepare! I’m so excited to share this post with you!!

For dinner I had Aloo Gobi! If you’ve never had it, it’s pretty much the gateway to Indian food. It’s definitely one of my favorites! It’s based on onions, potatoes, and cauliflower and is made up similar to a stir fry dish. This post is coming tomorrow (Posted now, click here!!!). I promise you that you will love this dish! Even if you’ve never had Indian food before, this dish is easy to make and easy to love! It’s spiced well in flavor, not heat so no need to worry about it being too spicy.

And since this month is all about sensible snacking, I’ve been snacking on chocolate quinoa! Yes, chocolate and toasted quinoa. It’s wonderful and healthy. How did I ever go without this healthy snack?

What have you been eating lately?