No. 1 : Quick Recipe
Slow Cooker Indian Inspired Cauliflower and Sweet Potatoes
- 1 TB Cumin Seeds
- ½ Cup Chopped Red Onion
- 1 Large Red Jalapeno, chopped
- 2 TB Olive Oil
- 3 Cloves Grated Garlic
- 1 TB Grated Ginger
- 1 Head Cauliflower (2 Bags Florets)
- 2 Cups Chopped Sweet Potatoes
- 1 TB Ancho or Chipotle Chile Powder
- 1 TB Garam Masala
- 1 Tsp Turmeric
- 1 Tsp Sea Salt
- ½ Tsp Freshly Ground Black Pepper
- ½ Cup Chopped Cilantro, for Garnish
- Brown Basmati Rice or Quinoa or other ancient grain for serving
In a large dry skillet, toast the cumin seeds until fragrant. Remove and place in the crockpot. Sauté the onion, jalapeno together in the pan with 1 TB of the olive oil, until just golden. Add in the ginger and garlic and cook and stir for about 1 minute.
Cook on low for 6 – 7 hours or on high for 3 – 4 hours, When finished garnish with cilantro and serve over brown basmati rice or quinoa if desired.
No. 2 : Kitchen SCOOP
Browning Adds Flavor! If you have time, browning ingredients adds flavor to your finished dish. Simply stir-fry meat or vegetables in a large skillet with a little olive oil until the pieces are lightly browned on all sides. This can also be done ahead of time—just refrigerate your ingredients until you’re ready to cook.
No. 3 : Clever Idea
Vegetarian, Vegan, Gluten Free and just plain delicious and good-for-you, this recipe is one you can return to again and again. Using quinoa or another ancient grain for serving can make it even better for you!
No. 4 : Wine FIND of the Week
Rich golden color, honey and apricots and a full mouth feel make this a perfect pairing for Indian food. You’ll be drinking “Gewurtz” from its homeland – Alsace still grows the most of this spicy, aromatic grape. You can also find some good examples from California, Oregon and Washington State.