Today I finally cooked my buckwheat. I have some Indian spices mix in my kitchen, so I decided to use it for my buckwheat. I used a spice mix for Chana Masala (Chickpeas Masala), it has dried mangoes in it so it tastes a little bit sour. It worked perfectly for my buckwheat, my husband also loved it! I ate it with grilled shiitake mushrooms and stir-fried zucchini and red bell pepper.
Please feel free to try the recipe below!
Serves: 3-4 servings, Cooking time: 20 minutes
- 1 cup of buckwheat, clean from any debris and then rinse with cold water
- 2 cups of mineral water/filtered water
- 1 teaspoon of Chana Masala spice mix
- 1 tablespoon of virgin coconut oil
- Salt to taste
- Put all of the ingredients (buckwheat, water, Chana Masala spice mix, virgin coconut oil, salt) in the rice cooker’s pot. Stir everything until it mixed well.
- Cook the buckwheat with the setting to cook rice (for about 20 minutes)
- When the rice is ready, fluff with fork or spoon. Serve warm.
Today’s lazy person cooking is Baked Salmon with carrots, napa cabbages, and cherry tomatoes. It will only need about 35 minutes of cooking time, including the preparation. Enjoy!
- 100-150 grams of salmon 1 piece of small carrot, cut into bite-size
- 1/2 piece of small napa cabbage, cut into bite-size
- 2 cloves of garlic, chopped (I might use too much garlic because I really like it, you can tone it down to 1 clove)
- 1 tsp Mrs. Dash Original Seasoning Blend
- Half lemon 10 grams of chopped parsley
- 6 pcs of cherry tomatoes, cut in halves
- Salt to taste
- Wash salmon under running water, set aside.
- Preheat the oven to 160 degrees Celcius (320 Fahrenheit).
- Rub the salmon with half portion of the garlic, Mrs’ Dash blend, parsley and salt to taste
- Put some of the napa cabbage at the bottom the glass baking dish. Put the salmon on top of it.
- Put the carrot, napa cabbage, and the rest of the parsley surrounding the salmon. Drizzle salt, Mrs. Dash blend, and garlic on top of the carrot and napa cabbage. Squeeze the half lemon and drizzle on top of the salmon and the veggies.
- Bake for 25 minutes.
- After 25 minutes take it out from the oven, add cherry tomatoes. Serve warm.
Why does the post title include a “kinda” word? That’s because I used a bottled pesto sauce instead of freshly made and it contained cheese. And also, I use soy sauce instead of coconut aminos😬 Btw, I’m still on the same theme as yesterday, cooking for a lazy person! 😂
So today I made: Corn Fusilli with Pesto Sauce and Stir Fried Zucchini & Cauliflower. It’s easy and of course, it’s delicious!
- About 150gr of Corn Fusilli (I use it because that’s the only gluten-free pasta I have)
- 1/3 bottle of Pesto sauce
- Few florets of Cauliflower
- 1/4 part of medium zucchini, cut into small pieces
- 1/2 or 1 tbsp of Mrs. Dash Chicken Grilling Blends
- 1 tbsp of olive oil
- 2 cloves of garlic (use 1 if you don’t want it to be too garlicky), minced
- 1 tbsp of low sodium light soy sauce
- A pinch of salt to taste
How to cook:
- Boil water in a small pot for the fusilli, add a pinch of salt and a little bit of oil. When it’s boiling, add the fusilli and cook for 8 minutes or according to the direction in the packaging.
- Meanwhile, heat the olive oil in the pan over medium heat. After it’s hot, add the minced garlic and stir for about 30 seconds.
- Add the zucchini, stir for about 2 minutes.
- Add the cauliflower, stir it all together with the zucchini for 3 minutes or until it started to look soft.
- Add the Mrs. Dash chicken grilling blend, salt, and soy sauce. Stir evenly until all of the veggies cooked.
- When the fusilli is ready, strain, and then put the fusilli back into the pot. Add the pesto sauce, stir evenly. And put it on a plate.
- Top with the stir fried zucchini & cauliflower. Serve hot.
Give this recipe a try, and I hope you like it!😘