It has been some time since I made this. As usual, wasn’t disappointed. A little variation from the last time, but here’s how I made it this time.
1 cup Quinoa
1 cup Cauliflower florets
1 cup beans cut into 1in pieces
1 potato cut into 1in pieces
1 cup green peas
1/2 onion sliced
2-3 bay leaves
1 tsp cumin seeds
1-2 star anise
4-5 cardamon pods
1 tsp black pepper
1-2 tsp garam masala
1-2 tsp ghee
1-2 tbsp oil
1-2 bay leaves
handful of cashews and raisins
Cilantro and mint chopped to garnish
small piece of ginger
2-3 garlic cloves
dash of turmeric
dash of red chili powder
salt to taste
Bring two cups of water to boil. Rinse and add quinoa. Reduce flame to medium. Cover and cook for 12-15 min or until the water evaporates. Set aside.
Meanwhile place a large pan on the stove. Add 1-2 tbsp oil and let heat. Add turmeric, bay leaves, cloves, cardamon, anise, cumin, and black pepper seeds. Fry lightly. Add minced garlic and ginger and continue frying.
Thinly slice onions and add to the pan. Continue frying. Add chopped potato, carrots, beans, peas, and cauliflower. Mix well and continue frying. Season with salt, garam masala, red chilli powder as desired. Add a little water, cover and cook for 10-15 minutes or until vegetables soften and are cooked. Add cooked quinoa and mix well.
Heat a little ghee in a pan and lightly fry cashews and raisins.
Season biryani with cilantro, mint leaves, fried cashews and raisins. Serve warm with some raita.
I had a zucchini and yellow squash that were ready for use. Inspired by the Red Lentil Spaghetti from last week, I went looking for some zoodles recipes and I wasn’t disappointed. I was immediately attracted to this one: Thai Tofu Noodle Soup. Maybe it was because I recently had Panang Curry at True Food Kitchens. I only made minor changes to the original recipe, and it turned out delicious. Served with some wild rice, it was a perfect entry into the quick lunch series.
I still had left over zoodles and the second recipe I tried interestingly enough was also with Thai flavors: Thai Peanut Zucchini Noodles. I did not make too many changes to that recipe as well, other than sprinkling some sriracha, crushed red pepper, and Szechuan sauce.
Sprinkled with cashews (instead of peanuts) and served with left over wild rice, it too was a perfect entry into the quick lunch series!
Quick Lunch Series: Zoodles
I have been wanting to try this recipe for sometime now. It is one of those really quick and easy recipes if you have all the ingredients. This is adapted from here. This is how I made mine.
1 frozen bag of riced cauliflower
1 cup frozen peas
1 cup shredded carrot
1 cup frozen pineapple
1 small onion chopped
2-3 cloves garlic
1 tsp coconut oil
Seasoning: cumin powder, coriander powder, curry powder, red pepper flakes, salt and pepper
In a pan heat oil. Add onion and garlic and fry lightly. Add cumin, coriander and curry powder and continue to fry for 1-2 minutes. Add riced cauliflower, peas and carrots and continue to fry for 5-6 minutes.
Add pineapple and salt and pepper and mix well. Toss in cashews and mix well. Sprinkle some crushed red pepper (optional)
Season with some cilantro and serve warm
Happy New Year!
Over the last few years, I have been cooking black eyed peas and collard greens on New Years day. Each year I try a new recipe. This years is adapted from here. Here’s how I made mine.
1 cup black eyed peas (fresh or 1 can)
4-6 leaves of Collard greens sliced
green onions (can use regular onion) sliced
2-3 garlic cloves minced
1 jalapeno chopped fine
1-2 carrots chopped
2-3 celery sticks chopped
3-4 tomatoes chopped (can use a can of tomatoes instead)
1-2 tomatoes (juice or use tomato paste)
1-2 tsp olive oil
Seasoning: salt, chili powder (or paprika), cumin powder, coriander powder, oregano, cinnamon, nutmeg, bay leaves
Soak black eyed peas overnight if using fresh. When ready to make soup, steam peas in a pressure cooker.
Meanwhile, heat a Dutch oven or large pan with some oil. Add onions and garlic and fry lightly. Add carrots, celery, collard greens, tomatoes and fry for 2-3 minutes. Add the cooked black eyed peas, tomato paste, seasoning and 2-3 cups water (or broth) and mix well. Reduce flame and let simmer for 30-40 minutes.
Serve warm with a dollop of sour cream and some corn bread.
A. SOUP. A. WEEK. BLACK EYED PEAS FOR PROSPERITY IN THE NEW YEAR
BLACK-EYED PEAS AND GREENS WITH NAVRATTAN SPICES TO START THE NEW YEAR
BLACK-EYED PEAS AND COLLARD GREENS
BLACK-EYED PEAS AND COLLARD GREENS FOR THE NEW YEAR
Enchiladas are a favorite of mine. And this recipe loosely based on this one, turned out pretty good. I adjusted the ingredients and quantities according to my preference. Makes about 2-3 servings for that weekday meal.
3 tortillas (used organic whole wheat)
2 cup frozen Latino blend vegetables comprising of corn, black beans, peppers, and onions
1 cup enchilada sauce (used Trader Joes)
cheese (I used pepper jack and parmesan)
Avocado (sliced for serving)
Sour cream (1-2 tbsp.)
Medium salsa (1-2 tbsp.)
pickled jalapenos (optional)
seasoning – salt, chipotle power, lemon chili, and paprika
Heat 1-2 tsp olive oil in a pan. Lightly sauté the vegetables for 5-6 minutes. Season as desired with salt and spices.
Meanwhile preheat oven to 375 degrees. In an oven safe bowl spread out a layer of enchilada sauce. Top with a tortilla, add a thin layer of sauce, add half the vegetables, sprinkle some cheese. Continue layering the tortilla, cheese and sauce until done.
Bake for 40-45 minutes. Enjoy with some salsa, avocado, sour cream and pickled jalapenos.
It’s what’s for lunch!
It’s the time of the month, to clean the refrigerator. What better way than to plan new recipes!
I’ve tried a Mango and Spinach Salad and a Mediterranean Spinach Salad. This one is a cross between the two. What better way then to combine/refresh old recipes.
This time with some avocado!
Continue to read here for the recipe.
Tried this instant version of Uttapam recently and was quite satisfied with the result. Normally I like to plan ahead and soak my grains and beans overnight if I intend to have Uttapam. Having forgotten to do that, I went looking for an instant version and wasn’t disappointed. Here’s how I made mine.
1 cup Semolina or Rawa
3-4 tbsp Kefir or yogurt
salt to taste
1-2 tsp oil
Toppings – vegetables of your choice. I normally like to use chopped kale, shredded carrot, peas, and sliced heirloom tomatoes, cilantro and some finely sliced jalapeno. Can also add chopped onion.
Mix semolina, yogurt, salt and some water to make batter. Set aside for 30 minutes. When ready to make Uttapam, place a pan on the stove, generously grease with oil. Chop and mix vegetables in batter. Pour 1/3 or 1/2 the batter and spread out evenly. Cover and cook on medium low until golden. Flip and cook other side. Makes about 2-3 depending on size.
Serve warm with chutney. I usually like mine with peanut or sweet and sour ginger chutney.
So, last weekend, I met up with my old co-workers for a bagel brunch….
I baked fresh home-made bagels: sun-dried tomato, olive and jalapeno.
and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦
We will miss you, Bao Bao!
I really enjoyed my Cherry Friands.
I have been eagerly awaiting the Cherry season so I can make them again with fresh cherries.
Meanwhile, I decided to try some Cranberry Friands, mostly following this recipe. It makes 12 friands and here’s how I made mine.
1 3/4 cup almond meal
3/4 cup all purpose flour
1/4 cup icing sugar
1/2 tsp baking power
1 stick butter
5 egg whites
1 cup fresh cranberries
1/2 cup coconut flakes
2 tbsp white chocolate bits
a handful of slivered almonds (optional)
Pre-heat oven to 360 degrees F. Prepare two muffin tins.
In a bowl mix together flour, almond meal, and baking powder. Whisk together egg whites, melted butter and sugar. Combine the two and mix well. Fold in cranberries, coconut flakes and chocolate bits. Mix well.
Scoop and add batter to muffin tins about 3/4 full. Sprinkle some slivered almonds and bake for 25 minutes.
Enjoy with a cuppa tea!
Since I discovered Chia pudding last fall, it has soon become one of my favorite breakfast items. It’s healthy, easy and delicious, so what’s not to like?
My basic recipe is given below along with some topping choices I have tried.
Prep time 5 minutes. Total Time: 2-4 hours or overnight.
1 cup coconut milk (or almond milk)
1/4 cup chia seeds
1-2 tsp maple syrup
dash of lemon juice (optional)
toppings as desired, see below for some I have tried.
Mix all three ingredients thoroughly in a bowl. Refrigerate. Mix after two hours again.
Serve with fresh fruit and nuts.
Fresh blueberries, banana and walnuts chia.
Home made granola, kumquat and roasted pumpkin seeds.
Cherry almond delight or add some dark chocolate chips and make it a Cherry Garcia!
Berry walnut crunch
Tropical paradise with mango, coconut and pistachio