A. Soup. A. Week. Spicy Lentil and Chard Greens in Coconut Milk

I love lentils. They taste good cooked anyway. Steeped with greens this soup is awesome for that office day meal!

Fly 'n Cook

Like mango, coconut is another of my favorite fruit/vegetables. It is found in abundance in India. While shredded coconut is used in curries, kichidi and dal, one of my favorites is chutney. In southern India, most houses in addition to mango trees have coconut trees. Drinking coconut juices in summertime is cooling and refreshing.


February’s theme it seems was coconut. Maybe it was my trip to the tropical paradise, The Bahamas or the simple fact that I crave mango and coconut and devour anything that has mango, and coconut. And guess what this past weekend what do I see at my favorite store Trader Joes, but these assorted mango and coconut goodies!


This week’s soup has lentils, greens and coconut. Can’t go wrong with that. I almost felt tempted to add some mango! This is adapted from The Sprouted Garden. I came across this a few months ago. Remember the…

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Quick Lunch Series: Brown Rice Paella

This recipe is adapted from the 21-day fix website.



1/2 cup brown rice
1 yellow bell pepper, diced
1 medium tomato, diced
1/2 medium onion, chopped
1 small Japanese eggplant, diced
1 garlic clove, minced
1/4 cup frozen peas
2-3 black olives
2-3 green olives
1/4 tsp ground cumin
1 tsp olive oil
dash of cayenne pepper
salt and fresh ground black pepper to taste

Bring 1 1/4 cup of water to boil. Rinse and add brown rice and cook according to directions. Set aside.

Meanwhile, in a pan heat oil. Add onions, peppers, garlic and eggplant and cook for 5-6 minutes.  Add olives, tomatoes, rice, cumin, cayenne, salt and pepper and mix well. I skipped mushrooms, but you can add 1/2 cup baby mushrooms.

Pre-heat oven to 400 degrees. Transfer the paella to a baking dish and bake for 10 minutes.

Serve warm. Makes two servings.

Spicy Quinoa Vegetable Dum Biryani

Perfect soul food… after shoveling 2 ft of snow—Snowzilla

Snowzilla: Make a hole

Fly 'n Cook

When I saw this recipe, I just had to try it. It looked colorful, flavorful and delicious!


Dum Biryani is one of my favorite food. And I had all the ingredients ready in the fridge. Almost.


Although I planned to use white basmati rice, as the time approached to make it, I decided to swap in Quinoa instead. Here is the list of ingredients I used:

1cup Quinoa
1cup Cauliflower florets
1 cup beans cut into 1in pieces
1 potato cut into 1in pieces
1/2 beetroot sliced
1/2 onion sliced
1tomato chopped
2-3 bay leaves
1/2tsp cloves
1/2tsp cumin seeds
1tsp cumin seeds
1/2 tsp red chilli powder
1tsp coriander powder
1 star anise
1small cinnamon stick
1tsp cardamon pods
1tsp ghee
1-2 tbsp oil
Pinch of saffron
2-3 tbsp milk to soak saffron in
Cilantro and mint chopped, a handful


I followed all the steps as…

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Butternut squash and chickpea curry

It’s what’s for lunch tomorrow… with some Quinoa and Sun dried Tomato and Jalapeno roll’s. Just can’t get enough of them!



It’s freezing  in Norway at the moment! This weekend it was down to  – 18 degrees celsius  in Oslo. Fortunately, it is  not as cold in Bergen ( the city I just moved to)  but it is cold enough. Cold weather calls for warm hearty meals. This recipe is great if you want something warm and comforting a cold winter day.  This curry is very easy to make, you toss all ( almost all) the ingredients in a saucepan and just let it simmer. Beyond being extremely easy to make this curry is bursting with flavour and is so satisfying. In the beginning of the week, I usually  make a large batch of quinoa and hummus to last me several days throughout the week. It’s the same with this curry, it makes a few servings so it is perfect to reheat a later day in the week.  This curry is perfect to…

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Curried Cauliflower Soup

Time for some Curried Cauliflower Soup.. Yummy!

Fly 'n Cook

I have been looking for a simple but tasty curried cauliflower soup recipe for a while and I think I finally found it and am happy with the result.


1 medium cauliflower
1 small onion
1 tbsp butter
1 tbsp olive oil oil
1 tsp curry powder
salt and pepper to taste
2-3 cups of water or broth
2-3 sprigs of parsley

Cut the cauliflower into florets and rinse. Drizzle some olive oil, salt and pepper and lay out on a baking sheet or aluminum foil and roast at 450 degrees for 25 minutes.

Meanwhile heat the butter in a pan, add chopped onion and lightly fry for 5-10 minutes. Add the roasted cauliflower, 1 tsp curry powder (or as desired), 2-3 cups water or broth and simmer on low flame for 20-30 minutes until cooked. I used the curry powder from whole foods that was pretty spicy!


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Sun-dried Tomato and Jalapeno Rolls

I have been itching to make this since I made my Savory Jalapeno Rolls. If you know me, you should have expected this!

As expected they were fresh, and delicious.

Here’s how I made mine…


1 packet quick yeast
1/2 cup warm water
2 tsp raw sugar
1/2 cup whole wheat pastry flour
2/3 cup white all purpose flour
1/4 tsp cumin seeds
1 jalapeno, chopped fine
2 garlic cloves, minced
2 tbsp sun-dried tomato in oil
1/2 tsp salt

Combine 1/2 cup water, yeast and sugar for 10 minutes.


Meanwhile in a large bowl, mix together whole wheat pastry flour, white all purpose flour, salt, cumin seeds,  garlic, sun-dried tomato  in oil and minced jalapeno. Add yeast mix and mix well.


Knead for 3-4 minutes, using extra flour as needed. Cover with towel and let sit for 1.5-2.0 hrs, till doubled.

Knead for 1-2 minutes. Roll-out and distribute into 6 rolls. Lay out parchment paper on a baking dish and distribute the rolls. Sprinkle some water, cover with cloth  and let sit for another 45 minutes to an hour, till doubled.

Preheat oven to 375 degrees. Bake for 20-25 minutes, until golden.

Enjoy warm!

Home-made Granola

This past holiday season, I finally succumbed to baking some home-made granola. It was awesome! I loved that I could flavor it with my favorite ingredients and make it as sweet as I wanted. Here’s what I used.



3 cups oats
1/3 cup roasted pumpkin puree
1/2 cup pecans
1/2 cup dried cranberries or cherries
1/2 cup coconut flakes
2 tbsp coconut oil
2-3 tbsp maple syrup
1/2 tsp spice mix(cinnamon,and nutmeg)
1/2 cup pepitas

Pre-heat oven t 350 degrees F.

Prepare a baking dish. Layer with parchment paper or aluminium paper.  Mix all ingredients and lay out on baking dish.

Bake for 20 minutes.

Serve warm with a bowl of warm milk or cold yogurt.


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