Thursday, January 15, 2015

Cauliflower with Kale - Stir Fry

On the trip to Costa Rica the food while very different from Indian food with barely any spices we felt right at home eating their typical food. The rice and beans, the corn tortillas all kept me from craving Indian food. Also an unexpected benefit of eating different foods is the realization that eating simple foods makes the body feel so much better.

The first few days of our trip we stayed at Tiskita jungle lodge which is a family run operation and it felt like we had stayed with family. The best part is we got home cooked meals. Where ever we stayed during the trip, in the mornings there was always rice and beans, eggs, fresh fruits and also toast, the baked goods like muffins, banana breads and delicious jellies made with the local fruits. They also had stir fries made with cabbage, carrots, green beans etc which went perfectly with the tortillas. I completed avoided the bread and wheat products not on purpose but because I did not need to and realized how much lighter I felt.

Rice when eaten in limited quantities is actually a good thing. It is a lot lighter than wheat for sure. I did not know there were that many different ways of cooking raw bananas and tapioca. While I normally avoid salads but when made with a light fruity dressing it is a thing to be enjoyed.

Back here I decided too go easy on wheat based foods not because I about to turn gluten free or anything but have been trying to avoid junk food which is usually made with wheat and it has been a win win.

Cauliflower I hear might be the vegetable of the year and combined with the yesteryear craze - kale this is a delicious side dish that goes well with just about anything. You can substitute kale with any green of choice.

Cauliflower with Kale - stir fry
Preparation Time:15 minutes
Cooking Time:25 minutes
  1. 1 head of cauliflower separated into florets
  2. 2-3 cups of finely chopped kale
  3. 1/2 cup of chopped onions
  4. 3-4 garlic cloves finely chopped
  5. 1 tbsp grated ginger
  6. 1/2 -1 tbsp of red chili powder
  7. 1/4 cup of finely chopped tomatoes
  8. 1 tsp of oil
  9. seasonings: cumin seeds
  10. salt to taste

  1. Boil water in a pot and cook the cauliflower in it for 4-5 minutes. Drain and set aside.
  2. In a wide mouthed saute pan heat the oil and add the cumin seeds and let it seem for 30 seconds. Add in the onions and saute till they turn translucent.
  3. Add in the garlic cloves and ginger and saute for a minute.
  4. Add in the tomatoes and saute till they turn mushy and soft.
  5. Add the chopped greens and saute till they wilt and then add the cauliflower florets with the salt and chili powder.
  6. Saute for about 8-10 minutes till they all come together.

Serve as a side dish with rice or chapathis.

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