August 14, 2016 – felisrecipes

It’s been a few weeks now since I’ve cooked anything curry related. Hot days came on us here in Toronto where mornings felt like 32 and afternoons felt like 40. I turned away from the stove and oven as much as I could. Instead I switched to fruits and veggies salads and pre-cooked chicken.

It’s the weekend now and to treat ourselves, I’ve decided to ignore the heat. With the air conditioner turned on in the living and the fan turned on in the kitchen I’ve decided to conquer the heat and turned the oven on.

Ingredients needed:

1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon tandoori powder
1/4 teaspoon turmeric
3 cups frozen sweet peas

How you do it:

Break the cauliflower in small florets and wash it thoroughly. Shake the colander well to drain the water excess. Put the colander into a large bowl and sprinkle the followings over the cauliflower: salt, curry powder, olive oil, tandoori powder, turmeric. With two spoons mix well until every floret is covered in curry. Set a baking tray with baking paper and pour the cauliflower over.

Bake for about 20 minutes or until the cauliflower can be easily pierced with a fork.

This can be eaten as a side dish or just by itself.

I decided to follow the inspiration recipe I found on Andie’s Mitchell blog andiemitchell.com. As I had sweet pea in my freezer, I decided it’s a good time to use it.

While the the cauliflower was in the oven I brought the 3 cups of sweet peas to a boil for about 5 min. Drain well and mix with the curry cauliflower. Delicious !!!

Bon Appetite !

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I don’t know about you, but for me, when it comes to weekends’breakfast is all about PanCakes 🙂

There is an infinite variety but just to remain on a healthy side I adopted and updated my favorite pancake recipe from Weight Watchers Complete Cookbook.

What do you need as per the book recipe; I will add bolded and italicize my update:

2 cups of all-purpose flour ( I used 1 cup all purpose 1 cup whole grain flour )
1/3 cup pf sugar ( 3 table spoons of sugar )
2 tablespoons of baking powder ( 1 table spoon of baking powder )
1/4 teaspoon of salt
2 1/2 cups of 1% milk
1/2 cup fat – free egg substitute ( 2 medium organic eggs )
2 tablespoons of oats
1 tablespoons of chia seeds
1 tablespoon of dried cranberries
1 tablespoon of sunflower seeds

How you make it:

In a large bowl whisk together the dry ingredients: flour, sugar, salt, baking powder, oats, chia seeds, sunflower seeds, cranberries. Make an indentation in the middle of the four mixture, add the eggs and milk and whisk together.

Spray or brush a non-stick pan with olive oil ( peanut oil work as well if handy; I tried ones and I liked it ). Pour 1/4 cupful of batter and cook for about 3 minutes each side. When bubbles appear and margins of the pancakes look dry turn the pancake over.

Repeat with the remaining batter, making a total of 12 pancakes.

One thing is certain … you cannot stop after just one. 🙂

PS. What I did not mentioned if you really feel like indulging leave a square of chocolate to melt on top of your pancake or pour some maple syrup. Yummy !!!

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