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BYRDSTAR's Photo BYRDSTAR Posts: 526
2/15/10 8:23 A

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SNAPDRAGON04 - That sounds great. I'm going to try that tonight since I got some cauliflower at the store yesterday. Thanks!

CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
2/14/10 7:19 A

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This one definitely goes on my Make It Soon list!

Callie
SNAPDRAGON04's Photo SNAPDRAGON04 Posts: 1,276
2/13/10 10:35 P

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Szechuan Broccoli

1 Tbsp soy sauce
1 Tbsp rice or cider vinegar
tsp sugar
1 Tbsp sesame seeds
2 tsp vegetable oil
to tsp crushed red pepper
tsp peeled, minced ginger
2 garlic cloves, minced
5 cups coarsely chopped broccoli

1) Combine soy sauce, rice vinegar, and sugar in a small bowl; set aside.
2) Heat a large skillet or wok over medium heat. Add sesame seeds; cook 1 min or until brown. Remove seeds, and set aside.
3) Add oil and next 3 ingredients to skillet; stir-fry 30 seconds. Add broccoli; stir fry 1 min. Add soy sauce mixture; stir well. Cover and cook 2 min or until broccoli is crisp-tender. Sprinkle with sesame seeds.
(4 servings, 1 cup ea) 72 calories, 3.6 g fat, 4.3 g protein Light & Easy Cooking Collection


 current weight: 165.0 
 
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CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
2/8/10 3:39 P

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That does look good! Another one I'll have to try!

Callie
SNAPDRAGON04's Photo SNAPDRAGON04 Posts: 1,276
2/8/10 2:55 P

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Byrdstar - Here's a recipe I found today. Haven't tried it, but it sounds good.

Indian-Spiced Eggplant and Cauliflower:
2 tablespoon(s) curry powder, preferably hot Madras
1 teaspoon(s) garam masala (see Tips & Techniques)
1 teaspoon(s) mustard seeds
2 tablespoon(s) canola oil
1 large onion, sliced
2 clove(s) garlic, minced
1 teaspoon(s) finely grated fresh ginger
3/4 teaspoon(s) salt
1 1-pound eggplant, cut into 1-inch chunks
3 cup(s) cauliflower florets
1 can(s) diced tomatoes
1 can(s) chickpeas, rinsed
1/2 cup(s) water
1/2 cup(s) nonfat plain yogurt (optional)

Directions

Heat a Dutch oven over medium heat. Add curry powder, garam masala, and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.
Add oil, onion, garlic, ginger, and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water, and the spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.


 current weight: 165.0 
 
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BYRDSTAR's Photo BYRDSTAR Posts: 526
2/6/10 4:20 P

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Always looking for new cauliflower recipes - thanks for posting!

LINDAJOYWK's Photo LINDAJOYWK Posts: 5,457
2/5/10 12:00 P

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Sounds good.

"It's not the mountains ahead that wear you out-it's the grain
of sand in your shoe"-unknown


 Pounds lost: 6.0 
 
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CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
2/4/10 4:34 P

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That sounds great! Definitely on the menu for sometime this weekend!

Thank you for posting it!


Callie
SNAPDRAGON04's Photo SNAPDRAGON04 Posts: 1,276
2/3/10 7:54 P

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In response to Calliopedak's request:

Cauliflower with Tomato-Curry Sauce
1 tsp olive oil
1 onion, finely chopped
2 tsp minced peeled fresh ginger
2 tsp curry powder
1/2 tsp ground cumin
1 cup canned tomato puree
1/2 cup water
1 lb cauliflower florets, cut into bite-size pieces and steamed
1 tbsp chopped fresh parsley

1) In a large nonstick skillet over med heat, heat the oil. Saute the onion and ginger until the onion is translucent, 4-5 min. Stir in the curry powder and cumin; cook 1 min.
2) Stir in the tomato puree and water. Reduce the heat and simmer, covered, stirring occasionally, 15 min. Remove from the heat; cool slightly.
3) Place the cauliflower in serving bowl; top with the sauce and sprinkle with the parsley.

Makes 4 servings (1.25 cup): 73 cal, 2 g fat, 266 mg sodium, 14 g carb, 5 g fiber, 3 g protein, 51 mg calcium. Weight Watchers

 current weight: 165.0 
 
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