Blazing Brussel Sprouts

Have you ever seen brussel sprouts on a stalk? Months ago my sister in law gave me one long stalk and I instantly fell in love with the sight. I, never having eaten one before, could not immediately understand why these cute little round cabbages could be the bane of so many a child’s existence.  Instantly I developed the simplest (and ridiculously tasty) method to cooking them: roasted in the oven.  Are you surprised? Most of my go-to quick veg meals involve the oven and no work.

I have since learned that overcooking can lead to an unappealing color and aftertaste, but in my short experience with them, such a result is rarely achieved by a simple roast so I implore you to try it out and cook them this way.  If you have developed a hatred for them, I would suggest that it is merely conditioning from childhood complaints from peers and possibly one bad foray.  So just try it. Plus, I just decided to read up on them a bit and learned they have a reputation for having potent anti-cancer properties as well as DNA rebuilding properties. An expert could share more insight on that though. They are also high in protein (when coupled with whole grains, the amino acid spectrum is complete) and fiber; all good things in my book.

Stuffed Roasted Anaheim Peppers

Did you even realize you can find us on Facebook?!? You should consider checking Coriander Dreams out there (and even Liking us) for video highlights, random anecdotes and such treats as the Daily Tasty! It’s also a fun and easy way to reach out and share your thoughts about recipes, recommendations, and even requests.  Just throwing it out there for all you crazy FB lurkers.  Might as well look at something delectable too.

Many a year ago I discovered something that would completely upend the way I looked at a pepper–the art of skinning it. You’d do well not to dwell on the exhilaration I glean from such an activity; certainly I’d only apply such tactics to veggies after all. I was first exposed to this while studying in Mexico (For a whole 5 months afterwards my Spanish skills were quite exceptional. Now, 5 years later, I’m like any other gringa. Que Oso!). During my month long stint that summer, I partook not only in strictly language classes, but also dance, music, and cooking.  I also make a super easy, super tasty and super unhealthy flan if you’re interested. And I was dubbed the most dangerous one on the dance floor. My moves are lethal!

Experiences like that truly are invaluable; exposure to another culture fosters mental and personal development, and the chance to get your hands literally dirty in the process of submerging into it… well, nothing beats that in my book. So I learned the way of the pepper. The stuffed pepper. The charred and peeled stuffed pepper. The amazingly sweet, smoky, succulent pepper.

SerenDIPity!

I went to a local market and came across a delectable loaf of fluffy garlic-infused bread (not to be confused with buttery cheesy greasy garlic bread) and thought to myself, what oh what oh whaaaat can I do with this? I could make paninis, or serve it up with a nice omelet. Maybe make bruschetta or another delectable hors d’oeuvre… Hmm. I had been having a strange hankering lately. My funky little taste buds have been dreaming up dips, yes dips, of all things, ever since I made those fusion wraps. I had used a store-bought pepper eggplant dip, and wanted to make my own for a long while. Unfortunately I couldn’t find eggplant that day for some reason. No matter, we improvise!

And so I decided to try something fresh and new, with bell peppers and zucchini, as well as some guacamole and simple lime-zesty chicken. It turned out to be a light, bright, and dipped up delight of a night! And by slicing the bread very thin, I could toast them lightly in the oven drizzled with olive oil and serve them up as the perfect dipper. We had lots of fun that night, to be sure.

Festive Chicken and Paneer

I recently stumbled entirely by chance on a writing competition—a short story challenge—held by a creative writing organization called NYC Midnight.  A tiny spark of excitement flashed in my tired little brain but I let it runs its course because who am I kidding, right? I couldn’t possibly compete against practicing, aspiring, more well prepared and well-versed writers from across the globe (the competition is open to the world, to the universe even, I bet!).  I wrote it off, pun intended, as a nice dream seriously what’s the point of trying?

Alya discovers Fennel

Here’s a quick post, because I’m trying to get a few things in order today, from the mundane (laundry) to the … less mundane (hitting the library to return some things). Ah but I’m also working on my next major novel feast, so that’s going to take a little creativity. I’m looking forward to this one actually. By the way, Ulysses by James Joyce is not the ideal book to choose to base a dinner on. If you’ve read it, you’ll know why. Suffice it to say I’m not going to be using the book, although it has been an enormous challenge, and I still plan to finish it.

Anyhoo, the title of this post gives it all away, so let’s get to it. I discovered
fennel! Not the seed, which is a common Pakistani/Indian after dinner refresher, especially in a mix with coconut shreds and sugar etc. But no, I speak not of this, I speak of the actual plant, the bulb, the big ol’ part-cabbage-part-onion-looking vegetable that shares none of the taste of either. I have come across recipes in recent past utilizing the plant, but I never saw it anywhere… until a few days ago, when I randomly noticed it at Trader Joes, and then I just had to try it out. Considering I had no clue what to do, I just kept it simple this time around. It didn’t turn out perfect, but I was pleasantly surprised that the husband enjoyed it, and we’ll be experimenting with it later… I already have plans. Sordid plans for the unassuming round bugger.