Thursday, July 14, 2011

Cauliflower and Potato Indian Style

I'm not sure how I came up with this recipe, but I feel like most of the winter vegetables are high in oxalate (spinach, beets). Cauliflower is an exception.

Serves 4-6


Head of cauliflower, chopped into about 1-2 inch pieces.
About the same amount of finger potatoes. I really encourage the use of finger potatoes because they are so much more flavorful than regular potatoes. I find potatoes in general to be quite dull, but the finger ones are nice.
1-2 tbls fennel seed (I found fennel on low oxalate lists, I hope fennel seeds count)
2 tsp cumin (or to taste)
One sliced red onion
salt and pepper to taste
2 tbls olive oil

4-6 cups Cooked sushi rice

1 Container greek yogurt.
1 small cucumber (optional)

Heat the oven to 450. A high heat results in a really lovely caramelized cauliflower. Toss the first group of ingredients together and spread into a baking sheet or casserole dish no more than an inch deep. Cook for 25-35 minutes. You'll know it is done when the potatoes are done.

Chop the cucumber and mix into the yogurt.

Serve the vegetables on top of the rice, allow guests to spoon yogurt and mix everything together at the last minute.

This recipe is very vegetable forward, which I like. Caramelized cauliflower tastes like candy.

Wednesday, February 23, 2011

Pea and Prosciutto Risotto

The first posting on this blog is about Pea and Prosciutto Risotto. I'm pretty sure it is low oxalate once I made some changes. It was also healthful and delicious enough that I wanted to eat it again for lunch the next two days. I doubled the peas and held back on the butter to make it a little more heart friendly, while eliminated the lemon zest (high in oxalate!) and parsley (also high in oxalate). I think the flavor was nice even with these omissions.

I don't want to re-publish the entire recipe and upset epicurious so I'll like to the site for the entire recipe but repost the ingredients here.

Pea and Prosciutto Risotto

5 cups low-sodium chicken broth
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/2 cups Arborio rice (12 ounces)
1/2 cup dry white wine
1 cup frozen baby peas, thawed
2 oounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips
1 cup finely grated Parmigiano-Reggiano (2 ounces)

Of course we ate this with a big glass of water!