Thanks to a New Year's resolution to try at least two new recipes each month, and an amazing new Whole Foods that opened just a few blocks away, Cecyl and I will be doing lots of cooking this year!
With a snowstorm heading directly for us, we figured it would be a good time to cook up a few new recipes. We wanted to try some new recipes and make items that could be taken for lunch during the week.
On the menu for tonight:
Butternut squash with sage, garlic, and pine nuts (we had this dish last night at tapas restaurant and wanted to recreate it)
Braised cabbage
Hashed brussels sprouts with lemon zest - per Mom and Dad's recommendation
Cauliflower "rice" pilaf
Once we set everything out, we realized it wasn't exactly the most organized, sensical meal as it was mostly side dishes. Whatever, it was delicious and filling!
The hashed brussels sprouts initially were a surprise as we were expecting a crispier consistency, but they grew on us. The lemon and cumin marriage is lovely.
For the braised cabbage, I modified a recipe from the Thug Kitchen cookbook - it was green cabbage, half an onion, a few cloves of garlic, a few cups of veggie broth, covered and put in the oven at 350 for 1 hour and 20 minutes. Seemed a bit boring at first, but was definitely livened up by some balsamic vinegar drizzled on at the end and overall had a nice, complex flavor (for cabbage).
Cecyl's favorite was the butternut squash. Next time I do the recipe, we'll double the amount of sage and garlic we use. We livened it up by sprinkling fresh sage on it at the end.
My favorite was the Cauliflower pilaf. Soooo yummy and perfect and with delicious spices, it got me excited to put riced cauliflower in everything! Perhaps next time I make khichiri, I'll try it with riced cauliflower. I'm also interested in making trying a riced cauliflower risotto. Next time we make it, we're going to substitute cashews for pine nuts and see how it tastes - Cecyl is obsessed with cashews and would put them in everything if he could.
For dessert, we were delighted to see that the new Whole Foods carries hand-packed pints of FoMu ice cream, which is a coconut-based vegan ice cream made at the FoMu ice cream shop in Allston.
With a snowstorm heading directly for us, we figured it would be a good time to cook up a few new recipes. We wanted to try some new recipes and make items that could be taken for lunch during the week.
On the menu for tonight:
Butternut squash with sage, garlic, and pine nuts (we had this dish last night at tapas restaurant and wanted to recreate it)
Braised cabbage
Hashed brussels sprouts with lemon zest - per Mom and Dad's recommendation
Cauliflower "rice" pilaf
Once we set everything out, we realized it wasn't exactly the most organized, sensical meal as it was mostly side dishes. Whatever, it was delicious and filling!
The hashed brussels sprouts initially were a surprise as we were expecting a crispier consistency, but they grew on us. The lemon and cumin marriage is lovely. For the braised cabbage, I modified a recipe from the Thug Kitchen cookbook - it was green cabbage, half an onion, a few cloves of garlic, a few cups of veggie broth, covered and put in the oven at 350 for 1 hour and 20 minutes. Seemed a bit boring at first, but was definitely livened up by some balsamic vinegar drizzled on at the end and overall had a nice, complex flavor (for cabbage).
Cecyl's favorite was the butternut squash. Next time I do the recipe, we'll double the amount of sage and garlic we use. We livened it up by sprinkling fresh sage on it at the end.
My favorite was the Cauliflower pilaf. Soooo yummy and perfect and with delicious spices, it got me excited to put riced cauliflower in everything! Perhaps next time I make khichiri, I'll try it with riced cauliflower. I'm also interested in making trying a riced cauliflower risotto. Next time we make it, we're going to substitute cashews for pine nuts and see how it tastes - Cecyl is obsessed with cashews and would put them in everything if he could.
For dessert, we were delighted to see that the new Whole Foods carries hand-packed pints of FoMu ice cream, which is a coconut-based vegan ice cream made at the FoMu ice cream shop in Allston. 
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