blue martinis

Pan-Roasted Vegetable Curry
Portion to Serve 1: 1-1 1/2 cups
4-6 Servings
Leftover alert! This curry is on your Food Lover’s Cleanse plan for lunch tomorrow and on day 10; be sure to make enough (and freeze 2 cups for day 10)

Recipes:

Curry
1 large delicate squash, seeded, cut into 1/4″ slices (reserve peel)
3 carrots, peeled, cut into 1″ pieces
3 parsnips, peeled and sliced into 1″ pieces
1 head cauliflower, cut into florets
1 large onion, cut into 1/2″ wedges
4 cloves garlic
1 Tbsp. brown mustard seeds
1 Tbsp. cumin seeds
2 tsp. coriander seeds
1 tsp. fennel seeds
1/4 tsp. ground clove
1 cinnamon stick
3 cardamom pods (optional) 3 Tbsp. olive oil
Kosher salt
1 15-oz. can chickpeas, rinsed and drained
1 cup Slow-Roasted Cherry Tomatoes (see recipe below)
Cilantro, coarsely chopped
Low-fat Greek-style yogurt

Preheat oven to 425°.

In a large bowl, toss the first 13 ingredients with olive oil. Season with salt.

In a deep, large baking pan, spread the vegetables in a single layer. (If you do not have a large enough pan, divide the vegetables into 2 large rimmed baking dishes.) Roast for 24-330 minutes, until they start to brown.

Add chickpeas, tomatoes, and 1/2 cup water. Bake until the mixture is almost dry, about 10 minutes.

Serve in bowls, garnished with cilantro and a dollop of yogurt.

Slow-Roasted Cherry Tomatoes
Makes 1 1/2 Cups
Leftover alert! This recipe is on your Food Lover’s Cleanse plan for dinner on day 8; be sure to make enough.

2 9-oz. packages cherry tomatoes (such as Sun Gold or Sweet 100), small tomatoes on the vine, or 1 lb. other small sweet tomatoes
1 Tbsp. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush tomatoes with oil, then season with salt and pepper. Transfer tomatoes to prepared rack, keeping tomatoes attached if they’re still on the vine.

Roast tomatoes until skins are shriveled but tomatoes are still plump, about 1 1/2 hours. Let tomatoes and their juices cool to room temperature. Do Ahead: To store, once cool, transfer tomatoes and juices to an airtight container and refrigerate for up to 3 days.

source: day 7 dinner from http://www.bonappetit.com/magazine/2012-food-lovers-cleanse

2. Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.

3. Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.

4. Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about 1/2 cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.

Yield: Enough rice for 4 generous or 6 small portions of sushi.

http://www.nytimes.com/2010/05/05/dining/05minirex.html

http://www.bonappetit.com/recipes/2007/12/savory_parmesan_shortbread_rounds