Curry and Tumeric Roasted Cauliflower

This is one of my favorite side dishes:

Ingredients:
Yellow Curry powder
Turmeric Powder
Salt and Pepper
Olive Oil
1 bag frozen cauliflower (you don't have to de-frost)

Directions:
Preheat oven to 425

Put cauliflower on a baking sheet (line with foil if you like to avoid clean up like I do). Drizzle Olive oil on cauliflower. (I do a thin drizzle and zig-zag it over the pan). Sprinkle on a good dusting of curry powder, and then dust with tumeric. I aim to have more curry than turmeric. Then sprinkle on salt and pepper. Toss it all together. The cauliflower should look pretty yellow. Add more curry if it isn't good and yellow. Bake for about 30-40 min, until the cauliflower is golden and crispy on the edges. Add more salt, pepper, or curry powder if needed.

Wheat Berries with Vegetables

This is a great recipe to make and have a great veggie side dish, or omelet filling to use all week. I like to make the wheat berries separately and add them to the veggies when I eat them, so if I ate more carbs during the day I can cut back here. I also leave out the onions and garlic and I really like it--nice and light and really colorful and pretty dish.

Serves 8 to 10 as a side dish.
1 cup wheat berries
1 quart water
1 small head broccoli (about 15 ounces), trimmed and cut into florets (I use frozen)
2 teaspoons olive oil
1 medium yellow onion, peeled and diced (optional)
2 cloves garlic, peeled and minced (optional)
One 28-ounce can tomatoes, chopped and drained
1/4 cup chopped fresh oregano or a teaspoon of dried
1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
1/2 small eggplant, cut into 1/2-inch pieces OR 1 acorn squash
1/2 coarse salt
1/4 teaspoon freshly ground pepper

Directions
Preheat the oven to 400.
If using, slice the acron squash into wedges and spray lightly with pam. Place in a baking sheet, cover with foil and roast for 15-20 min until soft.

Place wheat berries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.

Steam the broccoli, once bright green and tender sprinkle with cold water and drain.

Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli, acorn squash (if using) and wheat berries, and continue to cook until broccoli and wheat berries are heated through, about 3 minutes more. Serve.

Cranberry Dressing

1 cup water
1 cup white sugar
1 12oz package fresh cranberries
1 orange
1 apple
1 pear
1 cup chopped dried fruit mix
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

This is our traditional thanksgiving cranberry dressing.

Peel, core and dice the apple, pear and orange. (You could also puree the orange.) In a large sauce pan boil water and sugar until the sugar dissolves. Reduce the heat to simmer and stir in all remainin ingredients. Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat and cool to room temperature.

Can add 3/4 cranberries in begining and then add remaining part 15 min into cooking for some firm texture.