An Easy Weeknight Dinner: Part Two & Three

Developing posts can sometimes feel like opening the Hatch on LOST. I don’t always know where they are going to lead and they often require heavy lifting.  Having said that, these Easy Weeknight Dinner posts are a delight to create. Like most of you, I am pressed for time, but that does not mean I am willing to sacrifice my appetite. As the spring semester gets into full swing, I am realizing one thing: Holy Mother of God, this one is going to hurt. 16 credit hours, 150 hour research practicum at Tufts University and a teaching assistant position are all on the docket for the next four months. I am beginning to think I had some kind of brain aneurism last fall when I was designing this infernal agenda.

These two recipes are vegetarian, but you could easily add some turkey sausage, grilled chicken breast or beef slices on the side. I’ve really just combined some classic vegetable sides into one dish and called in it an entre. I’m dressing up your vegetables and making them fabulous.  Charles Bukowski once said, “An intellectual says a simple thing a hard way. An artist says a hard thing in a simple way.” So I suppose in this case I am the intellectual.  It rarely happens so let me have it. Please.

Cooking doesn’t have to be a nightly production.  Finding little ways to cheat the system can be rewarding and that’s why I am here.

Curried Cauliflower with Garlic Roasted Beans and Brown Rice

Serves: 1

  • 1 (15 ounce) can of cannellini beans, drained and rinsed
  • 3 cloves garlic, minced
  • 1 TBS. olive oil
  • 1/2 head of cauliflower, cut into flowerets
  • 2 tsp. olive oil
  • 1/8th tsp. curry powder
  • 1/8th tsp. cumin
  • Salt & pepper, to taste
  • 1/2 – 3/4 cup cooked brown rice

Preheat oven to 400 degrees.  Combine beans, garlic and 1 TBS of olive oil in small bowl. Place bean mixture onto a 14″ sheet of aluminum foil and season with salt and pepper.  Bring sides of aluminum foil together and seal, crimp edges to make a sealed pouch.  Place on a cookie sheet in the center of the oven and bake for 20-30 minutes, until beans are tender and fragrant.

Meanwhile, coat cauliflower flowerets in oil, curry, and cumin.  Place mixture into a rimmed cookie sheet lined with aluminum foil.  Bake in 400-degree oven for 15-20 minutes, or until tender and slightly browned.

On a large plate, place warm brown rice. Top with half of bean mixture (saving other half for tomorrow’s lunch or dinner) and cauliflower. *Note: this may be more cauliflower than you want. Fee free to cut it in half.  I am a vegetable FREAK at night. 

Garlic Roasted Beans with Sun-Dried Tomatoes and Brussels Sprouts

Serves: 1

  • Left over Garlic Roasted Beans (1/2 of original mixture)
  • 1 TBS chopped sun-dried tomatoes in oil
  • 8-10 Brussels sprouts, trimmed, washed and halved
  • 1 tsp. olive oil
  • 1/2 tsp. dry minced onion
  • Salt & pepper, to taste
  • 1/2- 3/4 cooked brown rice

Preheat oven to 400 degrees.  Line a rimmed cookie sheet with aluminum foil. In a medium size bowl, combine Brussels spouts, olive oil, minced onion and salt and pepper. Toss to combine. Place mixture on a cookie sheet and bake for 20 minutes or until sprouts are tender and slightly brown.

Add sun-dried tomatoes and some oil from jar to leftover Garlic Roasted beans.  Microwave on high for about one minute to heat through.  On a plate, place brown rice and top with Brussels sprouts and beans. Enjoy!


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