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Mild Thai Couscous Stir-fry

Add coconut to any dish, and you may call it Thai. Add coriander if people don’t believe you 😉

Anyway, the veggies (leeks and cauliflower) may not be typically Thai. But the flavor of these and coconut harmonize really well. But you can always try out other combinations. Have a look what’s regional and seasonal.

Couscous comes from the Arabic kitchen and is ideal for quick dishes. It really takes only 5 minutes to soak. You can season it they way you like. Here it is kept very simple with salt and curcuma.

Print Recipe
Mild Thai Couscous Stir-fry BigOven - Save recipe or add to grocery list Yum
Mild Thai Couscous Stir-fry with Caulifower and Leeks on a plate, close-up
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Mild Thai Couscous Stir-fry with Caulifower and Leeks on a plate, close-up
Instructions
  1. Wash and chop leeks and cauliflower
  2. Stir-fry leeks and cauliflower with curcuma and salt in coconut oil for 5 min at med-high heat
  3. Add couscous and water and simmer for 5 more min.
  4. Garnish with coriander leaves (optional)

Mixed Sprout Salad with Napa, Radish and Carrots

It’s another summer salad today, and again something with sprouts. I just love growing my own food. Even more when it’s possible with so little effort.

If you haven’t tried it yet, I highly recommend giving it a try. There are sprouting jars and trays available. And most organic seeds are fully germinable.

Even more, sprouts are really healthy since the seeds typically break down unhealthy components like phytates while increasing in vitamins. Sometime in the future there will surely be an article about growing your own sprouts. Stay tuned 🙂

For this recipe I used a blend of mung bean sprouts and black lentils. The grow at about the same rate, so mixing seeds is easy.

Print Recipe
Mixed Sprout Salad with Napa, Radish and Carrots BigOven - Save recipe or add to grocery list Yum
mixed salad with sprouts, red napa cabbage, white radish and carrots in a glass bowl
Course Main Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Dressing
Garnish
Course Main Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Dressing
Garnish
mixed salad with sprouts, red napa cabbage, white radish and carrots in a glass bowl
Instructions
  1. Prepare dressing in a bowl
  2. Chop your veggies and add them to the bowl
  3. Blend

Mexican Zucchini Fennel Stir-fry

A spontaneous improvisation with some leftover ingredients. For those of you who lack a little creativity in the kitchen: Just toss random ingredients together, it often tastes delicious 😉

I was craving for the spicy and heavy ancho chili flavor (dried Poblano chili) – a typical ingredient in mexican kitchen. I don’t know if Mexicans add it to fennel however.

Ancho is a mild variety of chili. However with the amount added in this recipe your dish can become a little spicy. Consider using only half the amount or even less if you are a wuss 😋

Red napa cabbage is a variety that merely tastes identical to common napa cabbage (at least I couldn’t make out a difference). I saw it in the store and was just curious about it. Actually any cabbage would probably suit this recipe.

Print Recipe
Mexican Zucchini Fennel Stir-fry BigOven - Save recipe or add to grocery list Yum
mexican zucchini fennel stir-fry close up
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
mexican zucchini fennel stir-fry close up
Instructions
  1. Chop your veggies
  2. Toss everything together in a pan and stir-fry it at medium to high heat for 10 min.

Farfalle with Zucchini and Sprouts

Another simple sprout-recipe, like the red rice salad posted recently. Mainly with black lentil sprouts this time. While cooking the pasta, heat already your pan or wok, chop the veggies and toss them in, stir-frying everything slightly in coconut oil. No other spices needed (except salt).

Print Recipe
Farfalle with Zucchini and Sprouts BigOven - Save recipe or add to grocery list Yum
Farfalle with zucchini and sprouts on plate, close-up
Course Main Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
pasta
veggies
Course Main Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
pasta
veggies
Farfalle with zucchini and sprouts on plate, close-up
Instructions
  1. Bring water to boil and slowly heat up a pan with coconut oil.
  2. Meanwhile chop veggies and add them to the pan. Also add pasta as soon as the waters is boiling.
  3. Salt and stir-fry the veggies for about 10 minutes.
  4. Drain the pasta and add it on top of the veggies. Blend everything and you're done,

Red Rice Salad with Sprouts and Caraway-Yoghurt Dressing

A dinner recipe I improvised while wanting a healthy crispy summer salad but at the same time something a bit heartier – just adding rice, millet, couscous or any other staple quickly turns a salad into a full meal.

The red rice is a french variety, you can replace it by your favorite rice variety and brand. Cook it as described on the package.

The sprouts can be easily homegrown. Here I used a mix of mung beans and black lentils, but anything else also gives the desired crispy texture and healthy addition to the meal.

The recipe yields a full meal, not just a side dish salad.

Print Recipe
Red Rice Salad with Sprouts and Caraway-Yoghurt Dressing BigOven - Save recipe or add to grocery list Yum
Red Rice Salad with Sprouts and Caraway-Yoghurt Dressing
Course Main Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
dressing
salad
Course Main Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
dressing
salad
Red Rice Salad with Sprouts and Caraway-Yoghurt Dressing
Instructions
  1. Start cooking the rice at first. If you don't have red rice, you can use any other variety as well.
  2. Blend all ingredients of the dressing in a bowl.
  3. Chop onions, lettuce, sprouts and slice olives. Add everything to your salad bowl.
  4. Add the cooked and drenched rice. Blend everything.