Aviva's Blog

Roasted Indian Cauliflower Tossed with Chickpeas and Cashews

Scramble CFO (and my dear friend) Robin Thieme stopped by on a Saturday to drop off a book and was surprised to find that I was cooking a hot lunch for just Andrew and me. I confessed that I was just trying to use up some produce before it went bad.  Robin joined us for lunch and we all agreed this Indian cauliflower recipe is a winner.  Recipe tester Amy Stanley said “Good Stuff! Can’t wait to have it again.” Serve it with Indian naan.

Roasted Indian Cauliflower Tossed with Chickpeas and Cashews

Prep + Cook Time: 30 minutes 1 head cauliflower, cut into medium florets 3 Tbsp. extra virgin olive oil 1 tsp. curry powder 1 tsp. ground cumin 1 tsp. chili powder 1/4 tsp. cayenne pepper (optional) 1/4 tsp. salt, or more to taste 15 oz. canned chickpeas (garbanzo beans), drained and rinsed, or use 1 1/4 cups cooked chickpeas 1/4 cup cashews 1/4 cup raisins, or more to taste (up to 1/2 cup), or use currants 1/4 cup mango chutney, for serving Preheat the oven...

Win a Copy! The 52 New Foods Challenge: A Family Cooking Adventure (and Spicy Slow-Cooked Indian Dal Recipe)

Jennifer Tyler Lee is an entrepreneur I admire.  Like many entrepreneurs, she devised a product to solve a problem she had, which was how to get her kids to be open to trying more new foods.  She created Crunch-a-Color, an award-winning healthy eating game.  Now she’s taken it another step by writing a new book for families with ideas and recipes to encourage them to try a new food each week.

Jennifer asked me to take my own food challenge with my family and share it with the news about her new book (Stay tuned—we’re also giving away 3 copies of Jennifer’s new book so you can create your own cooking adventure with your family.)

Our children, Solomon and Celia, are 17 and 15.  Aside from the fact that my daughter is a vegetarian and my son is allergic to shellfish, these formerly picky eaters are now truly adventurous, willing to sample any new food or cuisine with a relatively open mind.  They have their favorites—Celia’s still happiest when I make pasta and...

Healthy Halloween Recipes: Witches’ Fingers and Terror-ific Tomato Soup

While this might seem rather gruesome, you can serve this with a free conscience as no witches were harmed in the making of this recipe.  In fact, it's completely vegetarian -- and a hearty healthy Halloween dinner to serve before trick-or-treating.  This smooth and creamy soup, from Six O'Clock Scramble editor Kathryn Spindel, tastes like a fresher version of the classic Campbell’s tomato soup I loved as a child.  Serve this or other healthy Halloween recipes with Witch Finger breadsticks (see recipe below).

Creamy Tomato Soup with Basil

Prep + Cook Time: 25 minutes

2 Tbsp. butter 1/4 yellow or white onion, finely chopped (1/2 cup) 2 Tbsp. flour 4 cups low fat milk 1 bay leaf 2 tsp. sugar 1/2 tsp. salt (optional) 1/2 tsp. baking soda 28 oz. crushed tomatoes, with their liquid 1 - 2 Tbsp. fresh basil, finely chopped In a stockpot, melt the butter over medium heat.  Add the onions and stir occasionally until the onions are softened but not browned, about 3...

Healthy Halloween Recipes: Spider Black Bean Dip

Black beans, fresh tomatoes, and vegetables (spiders optional) make this a healthy yet deliciously fun dip for a Halloween party or as a meal before heading out to Trick or Treat.  Serve with cheese cut like pumpkins, our homemade tortilla chips, and your favorite veggies -- fresh sweet peppers, blanched green beans, jicama, celery sticks, carrots for a healthy Halloween recipe.  This might become your favorite Halloween recipe.

Black Bean Dip Prep (10 minutes) Makes about 2 cups of dip, 8 servings, 1/4 cup each 15 oz. canned black beans or 1 1/2 cups cooked black beans, drained and rinsed 1 Tbsp. extra virgin olive oil 1 Tbsp. orange juice 1/2 lime, juice only, about 2 Tbsp. 1/4 tsp. garlic powder (or use 1 clove fresh garlic, minced) 1/4 tsp. salt 1/2 tsp. chili powder 1/2 tsp. ground cumin

In a food processor or blender, puree all the ingredients. If too thick, and 1/8 – 1/4 cup water.  For spicer flavor add 1 chipotle pepper or 1/8 tsp. cayenne pepper....

Summer Potluck Recipe: Corn, Tomato and Bacon Salad with Creamy Basil Dressing

I think corn and tomatoes are a perfect pair. They ripen at the same time of summer and the tangy sweet flavor of tomatoes complement the crisp juiciness of the corn kernels. Here, with a creamy basil dressing and a smattering of bacon, it’s downright irresistible. I think you’re going to want to make this dish a summer potluck staple. “I couldn't believe how easy it was to throw together! It was absolutely delicious. I'd definitely make this for a summer potluck!,” according to recipe tester Nikki Wolf.

Try two other great summer potluck recipes:

Roasted Sweet Potato, Black Bean, and Spinach Salad with Honey-Lime Dressing

Luscious Chickpea, Avocado and Cucumber Salad Corn, Tomato and Bacon Salad with Creamy Basil Dressing Prep + Cook = 25 minutes 4 servings, about 1 1/2 cups each 4 ears corn 6 strips bacon, pork, turkey or meatless 1 pint cherry tomatoes, halved 1/2 cup nonfat sour cream 1 cup fresh basil, coarsely chopped 1/2 tsp. salt 1/2 tsp. minced...

Vegan salad recipe: Luscious Chickpea, Avocado and Cucumber Salad

This flavorful vegan salad recipe can be a meal if served with some warm pita bread or naan, or a hearty side dish with some chicken or fish.  About the pickle: I’ve never used a pickle before in  a salad but I had one less cucumber than I wanted to have, so I decided to try it, and I loved the tangy element it added to the salad.  Serve it with warm pita bread or naan and watermelon.

Luscious Chickpea, Avocado and Cucumber Salad Prep(no cook) = 15 minutes 4 servings, about 2 cups each 15 oz. canned chickpeas or use 1 1/2 cups cooked chickpeas, drained and rinsed 2 tomatoes, diced (about 2 cups) 1 small cucumber, quartered lengthwise and diced (no need to peel if it has a thin skin) 1 kosher dill pickle (such as Claussen), quartered lengthwise and diced 1 avocado, peeled and diced 1/2 cup flat-leaf parsley, chopped 1/4 cup scallions or chives, finely chopped 1/2 lemon, juice only, about 2 Tbsp. 2 Tbsp. extra virgin olive oil 1/2 tsp. ground...

Freebie Friday, Back to School Edition: The Best Homemade School Lunches on the Planet

If you’re a parent, you know that healthy lunches are vital to keeping our kids’ energy and mental abilities up during the school day. Sadly, many school and home-packed lunches are falling short on nutrition. My guru in all things healthy (and creative!) lunches is Laura Fuentes, founder of MOMables (it’s like The Scramble but for packing school lunches).  Laura has written a new book that is sure to be a bestseller because it gives parents recipes and strategies to pack healthy lunches that our kids will love in little time. Get a chance to win Laura’s new book, “The Best Homemade Kids’ Lunches on the Planet: Make Lunches our Kids will Love with More Than 200 Deliciously Nutritious Meal Ideas” by leaving a comment on The Scramble’s Facebook page this Friday, August 29th between 9 a.m. and midnight, or by leaving a comment below anytime between now and Friday...

Fun Family Dinner Recipe: Baked Mexican Egg Rolls

The burrito meets the egg roll and my family approves of the match up! Great anytime of the day and as fun family dinner recipe.  Serve them with avocado and cucumber salad or mangoes. Baked M-egg-xican Egg Rolls Prep (30 minutes) + Cook (25 minutes) 8 servings, 2 egg rolls each 16 oz. ground turkey breast, or use 12 oz. meatless crumbles 1 cup frozen corn kernels, thawed 15 oz. black beans, rained and rinsed 1 1/2 tsp. chili powder 1 tsp. ground cumin 1 cup salsa 8 oz. shredded Monterey Jack, Mexican blend or Cheddar cheese 16 egg roll wraps, sold frozen or refrigerated 1 egg, beaten olive oil nonstick cooking spray 1 cup sour cream, for serving Preheat the oven to 425 degrees. Meanwhile, brown the turkey or crumbles in a nonstick skillet over medium heat. While the turkey is cooking, season it with the chili powder and cumin (if using meatless crumbles, add the spices with the corn and beans). Drain, if...

Grilled Vegetables: Grilled Asparagus as a Delicious, Simple Side

Grilled vegetables are easy and delicious side dishes when you've already got the grill fired up. Grilled asparagus is so easy to make, and the slow heat concentrates the flavors and makes a beautiful presentation.  If you can’t grill, then broiling works well, too!  For more recipes and tips about grilling, click here.

Grilled Asparagus Prep + Cook Time: 20 minutes 1 lb. asparagus 1 Tbsp. extra virgin olive oil 1/2 tsp. minced garlic, (about 1 clove) 1/4 tsp. kosher salt 1/4 tsp. salt-free lemon pepper seasoning Preheat the grill or broiler. Trim the ends of the asparagus spears and lay them in a flat dish. In a small bowl, combine the olive oil, garlic, salt and lemon pepper seasoning. Drizzle the oil mixture over the asparagus and stir them to coat. Grill them on a vegetable or fish grilling tray or broil them on a baking sheet for 10 - 15 minutes, flipping once, until they are tender.

Vegetarian gluten free recipe: Roasted Sweet Potato, Black Bean, and Spinach Salad with Honey-Lime Dressing

This is such a pretty salad that would be great to bring to a gathering. You can cook the quinoa and make the dressing while the potatoes are roasting, then throw it all together and serve it immediately or refrigerate it for up to 3 days. This vegetarian gluten free salad has a wonderful sweetness.  You might also like it topped with a little sour cream or plain yogurt.

Roasted Sweet Potato, Black Bean, and Spinach Salad with Honey-Lime Dressing 6 servings, about 1 1/2 cups each Prep + Cook = 30 minutes 2 sweet potatoes, about 10 oz. each, peeled and cut into 1/4-inch pieces 2 Tbsp. extra virgin olive oil 1 tsp. smoked paprika 3/4 cup quinoa 1/2 tsp. salt 1 lime, juice only, about 1/4 cup 1 Tbsp. honey 1/8 tsp. ground cinnamon 15 oz. black beans, drained and rinsed, or use 1 1/4 cups cooked 4 oz. fresh spinach or other mild greens, coarsely chopped 2 Tbsp. chives of scallions, finely chopped Preheat the oven to 375 degrees. Spray a rimmed baking sheet with...