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Everyday Food for Busy People

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Aloo Gobi – Indian Potatoes and Cauliflower

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Aloo Gobi

This is one of my favorite things to order in Indian restaurants. That said, I know for a fact this version isn’t authentic.

I’ve changed the recipe so it has no oil and also uses easy to find ingredients.

The flavor of the dish is still fantastic though and you’ll feel great after eating it. It’s a delightful blend of onions, tomatoes, ginger and garlic that spice up potatoes and cauliflower

Making this is simple, even if the cooking process has a couple of steps.  You want to be sure to cook the veggies as the recipe says, otherwise you end up with soggy cauliflower, and that’s not something you want.

 

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5 from 3 votes

Aloo Gobi - Indian Potatoes and Cauliflower

Cook Time20 minutes
Hands-on time20 minutes
Servings: 6 servings

Ingredients

  • 3 potatoes peeled & cut like steak fries
  • 1 head cauliflower cut in florets
  • 4 cloves garlic crushed
  • 1 tsp. fresh grated ginger
  • 1 onion diced
  • 1 tsp. ground coriander
  • 1 tsp. cumin or cumin seed
  • 1/2 tsp. turmeric
  • 1/4 tsp. cayenne
  • 15 oz can diced tomatoes with juice
  • salt to taste
  • 1 1/2 - 2 cups brown rice

Instructions

  • Sprinkle the potatoes and cauliflower with the salt
  • Arrange the vegetables on lined baking sheets in a single layer and roast at 400° until the potatoes are fork tender and the vegetables have browned, about 20 minutes.
  • Meanwhile, in a large skillet cook the garlic, ginger and onion over medium heat using a bit of water to keep it from sticking.
  • Stir in the spices and tomatoes with the juice from the can.
  • Stir in the spices and tomatoes with the juice from the can. Reduce the heat and let this sauce simmer until the potatoes and cauliflower are done, then combine the vegetables with the sauce.
  • Serve over brown rice cooked in vegetable broth.

Tofu Teriyaki Bowls

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This is a super-tasty restaurant-type teriyaki tofu bowl.

Even if you think you don’t like tofu, give it a try! Tofu doesn’t have much flavor on it’s own. It’s all about what you add to it, and this recipe adds lots of fantastic flavors.

Admittedly, there are a few steps to making this recipe, but the end result is well worth it. And it all comes together very quickly.

Using the Instant Pot to make some rice does save some time, and it makes the perfect dinner or a tasty lunch.

Using the extra-firm tofu helps your cubes stay cubes, so be sure to read the package when you’re buying the tofu.  (Not that crumbled tofu wouldn’t be tasty, it’s just a prettier dish with the cubes – and they’re easier to eat with chopsticks).

Print Recipe
5 from 3 votes

Tofu Teriyaki Bowls

Hands-on Time15 minutes

Ingredients

  • 2 14 oz block extra-firm tofu
  • 3 Tbs sesame seeds
  • 1/2 cup tamari
  • 1/4 cup maple syrup
  • 2 Tbs tomato paste or ketchup without high-fructose corn syrup
  • 1 Tbs minced fresh ginger
  • 4-5 cups steamed broccoli use fresh or frozen
  • 5-6 green onions chopped

Instructions

For the tofu bowls:

  • Cut the tofu into ½" cubes.
  • Stir the sesame seeds, tamari, maple syrup, tomato paste or ketchup and ginger together in a large bowl.
  • Add tofu cubes and toss to coat.
  • Remove tofu cubes from the sauce, reserving the sauce, and place tofu on a parchment lined sheet and bake at 350° for 30-40 minutes.
  • Stir the extra sauce into the hot, steamed broccoli. 
  • To serve, put cooked rice in each bowl and top with tofu, broccoli and chopped green onions.

For Instant Pot brown rice:

  • 1 cup brown rice
  • 1¼ cups water or vegetable broth
  • Place brown rice and water in the instant pot. Close the lid and seal. Cook the rice for 17 minutes on high pressure. Do a quick pressure release.
  • OR follow package directions for stovetop brown rice

 

Penne with Zucchini, Mushrooms and Sun-Dried Tomatoes

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This is a tasty, quick, flavorful dish.

Whole grain penne pasta comes together with onions, garlic, zucchini and mushrooms. Sun-dried tomatoes and crushed red pepper flakes give it a big flavor punch!

You know how I love a quick meal and this one is no exception, even though it takes a bit longer than 15 minutes total.  And it’s got just a bit of zing from the crushed red pepper flakes (but if you don’t like spicy, feel free to leave them out entirely).

And if there are any leftovers, this makes a very tasty lunch!

 

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4.50 from 4 votes

Penne with Zucchini, Mushrooms and Sun-Dried Tomatoes

Cook Time15 minutes
Hands-on Time15 minutes

Ingredients

  • 16 oz whole grain penne pasta
  • 1 red onion chopped
  • 3 cloves garlic crushed
  • 4 zucchini chopped
  • 8 0z baby bella mushrooms sliced
  • 1 8.5 oz jar sun-dried tomatoes in oil
  • ½-1 tsp crushed red pepper flakes

Instructions

  • Cook the pasta according to the package directions
  • In a large skillet, cook the onion and garlic until the onion is soft. Add a bit of water if it sticks.
  • Add the zucchini, mushrooms, sun dried tomatoes and crushed red pepper flakes to the skillet.
  • Cook until the zucchini is tender crisp.
  • Drain the pasta and put it back in the cooking pot.
  • Combine the vegetables with the pasta and serve.

 

15-Minute Cuban Black Beans and Rice

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This recipe for 15 minute Cuban Black Beans and Rice will have dinner on the table faster than your kids can ask, “What’s for dinner?”

You can serve the beans over rice, put it into tortillas or even scoop it up with chips.

If you’re looking to get out of the Tuesday Taco rut, this is a great alternative.

And if you’re looking for an easy recipe that can turn into a go-to solution for busy nights, this is one for you!

 

Cuban black beans and rice
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3.86 from 7 votes

15-Minute Cuban Black Beans and Rice

Hands-on time15 minutes
Servings: 6

Ingredients

  • 2 tbs olive oil
  • 1 onion diced
  • 1/2 red or green pepper diced
  • 1 garlic clove crushed
  • 15 oz can black beans with liquid
  • 15 oz can diced tomatoes with juice
  • 1 1/2 tsp Creole or Cajun seasoning
  • 4 cups cooked brown rice

Instructions

  • Heat a skillet with oil.
  • Cook the onion, garlic and peppers in the oil till the onion is soft.
  • Stir in black beans and tomatoes.
  • Add seasoning.
  • Continue heating while the rice cooks.
  • Serve beans over rice. 

Plant-Based Pasta Puttanesca

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The unique flavor of Pasta Puttanesca is from the anchovies and how they melt into the sauce, forming a strong flavor base that ties together the tomatoes, olives and garlic. Without the anchovies in the flavor profile, you’d just be eating pasta with olives in tomato sauce. That is tasty, but nothing special.

Most of the time it is easy enough to swap out fish or meat in dishes, but it seemed nearly impossible to find a substitute for this dish.

However, the kalamata olives and artichoke hearts do a wonderful job at making this plant-based version every bit as tasty as its fishy counterpart.

If you’d like the original version of Pasta Puttanesca, click here.

 

Print Recipe
5 from 2 votes

Plant-Based Pasta Puttanesca

Servings: 6 servings

Ingredients

  • 1 lb whole wheat spaghetti
  • 1 Tbsp olive oil
  • 1 small onion
  • 3-4 cloves garlic crushed
  • 1 9.5 oz. jar kalamata olives sliced
  • 1 8.5 oz jar sun-dried tomatoes in oil drained & julienne cut
  • 1 12 oz jar artichoke hearts in water quartered
  • 2 15 oz can petite diced tomatoes 1/2 the juice drained
  • 1-3 tsp crushed red pepper flakes add up to 1 1/2 tsp. to taste
  • 1 bunch flat-leaf parsley chopped

Instructions

  • Cook the pasta according to the package directions.
  • Meanwhile, heat the olive oil over medium heat in a large skillet. Cook the onion and garlic until the onion is soft.
  • Stir in the remaining ingredients.
  • Cook over medium heat until everything is hot. When the pasta is cooked, drain it and stir the sauce, pasta and parsley together. Serve.

Notes

Note: Remaining olives and artichoke hearts can be tossed on salads throughout the week or frozen for future use.