Creamy Baked Cauliflower

Creamy Baked Cauliflower

Cauliflower is my all time favorite vegetable and I love to experiment with it in as many possible ways as I can. This mac and cheese style cauliflower recipe is what I came across in the winter issue of Vegetarian times. The recipe is simple and the prep time did not take me more than 15-18 minutes. The baking time is about half hour at 350 degree oven. I just followed the recipe and did not add or change any ingredients. The result was amazing , melt in your mouth creamy cauliflower. Being a cauliflower lover I loved the result and if you are one, you would too. Here is the recipe to Mac-and-cheese-style Cauliflower recipe from Vegetarian times.

Pillsbury Pizza With Vegetables

Quick Home baked pizza With Veggies On  The Side

                
  What do you cook on a lazy Sunday when you really don't want to order takeout or make an elaborate meal ? I always rely on semi home made recipes like vegetable Quesadilla or veggie pizza .This one time being short on the usual Pizza veggies I just went with Olives ,although we had pan roasted veggies on the side. It did not take more than 25 minutes to put everything together. For the quick Pizza, I used Pillsbury French Loaf dough.I cut the dough roll into four pieces and rolled out each piece as much as I can. Then I topped it with marinara sauce,Olives and cheese. Preheat the oven to 350 degree Fahrenheit and bake it for about 20 minutes or until the dough turns golden. Let it cool for about 10 minutes before you serve.
                 As much as I can, I try not to eat Pizza by itself. I always have some kind of sauteed vegetables or salad on the side. This helps me to control my pizza intake. I roasted some Broccoli florets and Sugar snap peas on high flame for about 15 minutes.For this, heat oil in a pan ,add minced garlic and vegetables and roast on high flame , add salt ,pepper and enjoy !

Napa Cabbage Salad

Napa Cabbage Salad With Peanut Butter Dressing

I can never get tired of eating salads. They are my favorite to go lunches. I make a huge batch of salad that lasts us about three days to take it for lunch to work.This is also my way of avoiding pondering each morning what goes in my lunch box . I might sometimes have to make extra dressing but then it is always easier than chopping the veggies :). I love vegetables and I am willing to try any new vegetable combination salad that I come across.This Napa cabbage salad one of those randomly put together salads  full of flavor and crunch.Napa cabbage is an Asian vegetable that  looks longer than a common cabbage and has more protein than the regular kind. Now here is a list of vegetables I used to make this salad.

Napa Cabbage Salad :

1 Head Napa cabbage finely chopped
2 red bell peppers finely chopped
1 English Cucumber diced
2 medium carrots finely chopped
Handful noodles (Optional)
1 package Tofu diced and sauteed
2 scallions finely chopped
3/4 cup shelled Edamame
3/4 cup cilantro chopped
1/4 cup peanuts crushed.

Method :

Saute tofu in a tablespoon of oil and leave the cubes on a paper towel.
Sprinkle salt on the diced cucumbers and leave them in a colander for about ten minutes to drain the excess water.
Now  mix all the vegetables, refrigerate and add dressing before serving and enjoy !

Delicious Napa Cabbage Salad

Peanut Butter Dressing :

2 tbsp peanut butter
2 tbsp rice vinegar
1 tbsp sriracha sauce
2 tbsp honey
1tbspn sesame oil
1 tspn grated ginger
1 tbsp soya sauce
2-4 tbsp warm water to thin.

Method :

Adding water slowly whisk all the ingredients together. You can increase the quantity of sriracha ,ginger to make the dressing extra spicy. I think it is a very flavorful dressing ,sweet,tangy and spicy all at the same time.This can be stored in the fridge for up to a week.