Author: Sapna

July 10, 2018May 14, 2020

Roasted Garden Salad

I don’t like to labor over big meals during the summer time – I’d rather spend my time outdoors! To me, summertime is all about simple but filling foods and clean eating so I can enjoy the sun as much as possible.
This salad is just that. It’s refreshingly light, satisfying, healthy, easy, and best of all, I can do it within 20 minutes!

It truly is a one pan deal – all you have to do is line all the veggies in the pan, roast them in the oven and voila!

I added in some roasted chickpeas for crunch and protein… let me tell you this completed the salad in the best way possible.

Ingredients:
1lb fresh arugula
1 Bell Pepper
1 Onion
1 Zucchini
1 Yellow Squash
1 14oz can of Garbanzo beans, drained and rinsed
1 Tbsp Italian Seasoning
2 tsp smoked paprika
2 tsp Balsamic Vinegar
Salt to taste
Pepper to taste

Directions:
Heat oven to 350ºF. Sliced all veggies and line in a baking sheet. Drizzle with EVOO, add salt, pepper and Italian seasoning. Mix well so all the veggies are equally seasoned.

Meanwhile, in another tray, spread out garbanzo beans in a flat layer. Drizzle with EVOO, add salt and pepper and toss to coat evenly. Sprinkle paprika on the top but don’t mix it.

Bake veggies for 20 minutes and beans for 20-25 minutes. In a bowl, add arugula. when veggies and beans are done, add them to the arugula. Drizzle EVOO lightly, add balsamic vinegar, salt and pepper and toss. Enjoy this salad as much as I do!

Pasta Salad

A while back, my aunt and her family came over for dinner and she brought this pasta salad. I never was a big pasta salad person because they usually have too much mayo, not enough flavor, and are just too uninspiring for me.

So I tried her pasta salad because I didn’t want to be rude. I should’ve known. My aunt is a pretty amazing cook and I don’t know why I ever doubted her abilities with even a pasta salad. Ever since I’ve started making this salad, I’ve had to remind myself I can’t eat it for every meal …. or can I? It’s just so delicious, healthy, and fresh!

There’s crunch from the bell peppers, sweet from the juicy, plump raisins which take in all the juices of the dressing, and a hint of spice from the cayenne.

I’ve altered it slightly, but like my aunt says, there is no wrong way to make this – it’s that easy and delicious!
One of the changes I made is adding pan roasted corn seasoned with paprika. This makes for a delicious side for any meal, and a great addition to this pasta salad.

I changed up the dressing ratio slightly too. I added a little more yogurt to the mix as it makes the raisins more plump.

This recipe is great for big gatherings, potlucks and summer BBQ parties. I tend to make it the day before because as it sits in the fridge cooling, the dressing saturates into the pasta emphasizing all the spices in every bite you take.

From my kitchen to yours, I hope you enjoy this salad as much as I do. Try it out and let me know!

Ingredients:
1 lb package of rotini pasta
1 orange bell pepper, diced
1 red bell pepper, diced
1 14oz can of black olives, drained, rinsed and sliced
1 14oz can of garbanzo beans, drained and rinsed
1 14oz can of kidney beans, drained and rinsed
3/4 cup raisins
1 ½c corn
2 tsp salt
1 tsp black pepper
3 tsp cayenne pepper
1 Tbsp EVOO

For the dressing:
2 ½c yogurt
1 c light mayo
1 package Italian seasoning

Directions:
Cook pasta per package instructions.
While you’re boiling your pasta, dice up the bell peppers, cucumbers, slice up the olives, and drain/rinse the beans.
On the side, heat up the oil and add in the corn. Sauté for about 5-7 minutes, then add in the salt, pepper and paprika. Mix well, turn off the stove and let cool to room temp.
Once the pasta is cooked, drain and rinse with cold water.
In a large mixing bowl, combine the pasta, all the veggies, the beans, the cooked corn, and raisins.
In a small mixing bowl, combine the yogurt, mayo, cayenne pepper and Italian seasoning. Whip it until the dressing is a creamy consistency; add it in with the pasta and veggies and mix well. Taste and adjust salt and pepper per your flavor profile.
Refrigerate at least 3 hours or overnight. Serve cold.

July 8, 2018June 2, 2020

March 15, 2018May 14, 2020

Zucchini Corn Cakes on a bed of Grilled Peach and Pineapple Salsa

Phew! That’s a long name for sure. And the name lives up to the punch that it packs! We had a BBQ on the 4th and had plenty of food leftover. I definitely didn’t want to eat the same stuff for the next few days so I figured, this is when I need to get creative and upcycle it. Continue reading “Zucchini Corn Cakes on a bed of Grilled Peach and Pineapple Salsa” →

July 7, 2018June 2, 2020

Sapna3 Comments

Grilled Pineapple Peach Salsa

I wanted to do something this Father’s Day and so instead of the typical “Best Dad Ever” shirts or another mug with pictures on it, I chose to create beautiful memories for the girls and their amazing Dad. I took the family to go peach picking at a local farm one fine weekend and boy did the girls have fun! We definitely made memories! We also ended up with a ton of peaches because the girls had so much fun picking them right off the tree, they didn’t want to stop! Continue reading “Grilled Pineapple Peach Salsa” →

March 13, 2018May 14, 2020

Almond Coconut Porridge

Breakfast is my favorite meal. There are so many fun foods to eat and start your day. Sweet or savory, light or hearty, healthy or greasy!

A couple of months ago, a friend recommended a local restaurant, Homegrown. The moment I walked in and saw their menu, I fell in love. They’re a casual place that serves food which is organic and from local farmers. Talk about tasting the freshness in my food!

I ordered their Coconut Chia Porridge. Was I blown away! The creamy porridge paired with the crunchy toasted coconut and almonds, topped with sweet banana slices. I was in breakfast heaven!

Since then, I’ve been obsessed. Especially over the last week. I just can’t get it out of my mind so I decided to try my hand at it and make my own version.

In addition to chia seeds, I added flax seeds. A double dose of fiber and omega 3’s (which is a win-win when you’re feeding two toddlers)!

If you don’t have time in the morning because you need to rush out of the house, then this is a very easy prepare the night before recipe. Just mix all the ingredients for the oats, cover and keep in the refrigerator. Heat it up the next morning and add your toppings.

Here is what I added to mine: toasted coconut, walnuts, craisins, sesame seeds and fresh blueberries. Not the same as Homegrown obviously but still delicious!

Try it out!

Ingredients:
1c Steel Cut Oats
2c Unsweeteened Coconut Almond Milk (or any milk of your choice)
1c Water
1tsp Salt
1Tbsp Ground Flax Seed
1Tbsp Chia Seeds

For Toppings:
1Tbsp shredded coconut, toasted
Handful of toasted walnuts
2tsp Craisins
Handful of fresh blueberries
½tsp sesame seeds
1Tbsp Almond milk (or more for your desired consistency)

In a medium saucepan, combine the almond milk and water and boil. Once it reaches a boil, reduce heat and add in the oatmeal and salt. Stir occasionally as the oats cook, approximately 20 minutes. As the oats start to thicken, about 10 minutes into cooking them, add in the chia and flax seeds. Mix well and continue to cook until the oats are done.

Spoon into a bowl and add the toppings.

I hope you and your family enjoy this bowl of porridge as much as me and mine did!

March 2, 2018May 14, 2020

Polenta & Veggie Pot Pie

I love rainy days! All I want to do is curl up with a blanket in front of the fireplace, read a book with a cup of chai in my hand. That probably won’t happen till my kids are off to school.

In the meantime, I decided to put together a hearty stew that warms you from your fingers to your toes. I took the stew a little further and decided to put a spin on it. I made cute pot pies but instead of the traditional pastry shell, I used polenta and cheese for the crust. It tasted so delicious, the creamy polenta and the melted cheese just got all of us, especially my daughter hooked!

I have these cute little Le Creuset cocottes that I got as a gift from our close friends a few years ago and thought my 2.5 year old will get a kick out of eating from it. And boy was I right! She insisted on eating her leftovers the next day from these adorable pots! I was just happy she loved the stew as much as the cocottes!

I hope these warm you up on a cold rainy (or snowy) day like it did us!

Ingredients:
½ onion, chopped finely
1c cubed butternut squash
1 jalapeño, seeded and chopped
2 cloves garlic, minced
1 14.5oz can black beans, drained and rinsed
¼c AP flour
2Tbsp tomato paste
2Tbsp cayenne pepper
1tsp smoked paprika
1tsp cumin powder
¼tsp oregano
½tsp salt (or to taste)
¼tsp ground black pepper
2c veggie broth
1Tbsp Sriracha sauce
¼c milk
2Tbsp EVOO

For the Polenta:
2c Veggie Broth
2c milk
1c Polenta
¼tsp salt
¼tsp pepper
3Tbsp Butter
3oz sharp cheddar cheese, shredded

Directions:
Preheat oven to 400ºF.

In a nonstick pan, over medium heat, add EVOO. Once the oil is heated, add onions and sauté for a couple of minutes. Add garlic and cook for another 30 seconds. Now add the butternut squash and for about 10 minutes or until it becomes tender. Make sure you don’t over cook it as the squash can get a mushy texture. Add in all the dry spices and mix well. Cook with the spices for a 1-2 minutes so they bloom and flavor the squash. Now, sprinkle in the flour. Stir for about 3 minutes so the flour cooks. If the flour doesn’t cook through, you’ll be able to taste a raw, gritty flavor which is so unappetizing. Add the veggie broth, tomato paste, and Sriracha, raise to a simmer and cook until it has thickened. Once it has thickened, add in the milk and black beans. Cook for another 5 minutes. Taste and adjust for salt.

Spoon the mixture into 4 individual baking dishes or one pie pan and place on a baking sheet with a 2 inch lip.

For the polenta, add the veggie broth and milk in a saucepan and bring to a boil. Lower the heat and whisk in the polenta slowly. If you add it all at once, the polenta will be lumpy and not cook through. Keep stirring until the polenta thickens, approximately 10-12 minutes. Add in the butter and season with salt and pepper. Spoon the polenta over the pot pie filling and top with cheese.

Bake in the oven for about 18-20 minutes or until the polenta is golden brown and the cheese is melted.
Remove from oven, garnish with fresh parsley and let it warm you to your toes as you dig in to this deliciousness!

Sapna5 Comments

Spicy Garlic Hummus

I love snacking. Who doesn’t?! Hummus is one of my favorite foods. Since the first time I tried it in college, I was in love. Recently, S (my 2 year old) has also been snacking on hummus. And my hubs too. This is just one of those foods where I like to add it to everything. A great snack for S with some carrots and broccoli, or on a sandwich for my hubby, or in a wrap for me. The versatility of hummus is amazing.
Most hummus recipes have a key ingredient – tahini, which is a paste made of sesame seeds. Well, I didn’t have any around but I was craving hummus so here is my versions of tahini free hummus. Hope you enjoy it!

That’s my little helper. She loves helping me cook in the kitchen and makes me so proud!
Drain the garbanzo beans and reserve the liquid – you’ll be using it later. I used canned beans but you can use dried beans and soak them and cook them. If you do, reserve the water that you cooked it in. It’ll be used later.

In a blender, combine the garbanzo beans, garlic, salt, pepper, Sriracha, lemon juice, half of the reserved liquid and olive oil.

I just love Sriracha! The kick it adds at the end of each bite when you eat this hummus is the perfect touch!

Blend it so it becomes a good chunky paste. This picture is deceiving – it really is chunky!

Serve it with your favorite veggies! S’s current fave is carrots as she gets a kick out of dipping them in her hummus. Hope you enjoyed this as much as our family did!

Ingredients:
1 ½ cans garbanzo beans, drained
½c liquid reserved from the garbanzo beans
juice squeezed from 1/2 lemon
1 Tbsp Sriracha sauce
4 cloves garlic
3 Tbsp EVOO
Salt to taste
Pepper to taste

Directions:
Combine all the ingredients in a blender and grind into a chunky paste. Serve with your favorite veggies and crackers. Enjoy!

February 28, 2018May 14, 2020

February 12, 2018May 14, 2020

Palak Paneer

Palak paneer is one of my husband’s favorite dishes, and recently becoming one of my daughter’s favorite dishes too. This is a win-win recipe for me because it’s full of iron. calcium, protein, and fiber. The fact that my toddler will gobble it up…. score for Mom!
Here’s my quick and easy version. Hope you enjoy it!

Blanching spinach is pretty easy (though I have to admit, I was intimidated the first time I heard of the process). Simply dunk the spinach leaves in boiling water for about 3 minutes and using a slotted spoon (so there’s not much excess hot water tagging along with the spinach), pull out the spinach and again dunk them in a bowl of ice water. This blanching process cooks the spinach without wilting it and keeping intact it’s beautiful, vibrant green color. Pretty cool, huh!

Tomatoes and onions are part of most Indian dishes. I love using this duo to test out various spice combinations for new or upgraded recipes!

Ingredients:
For the Spinach Puree:
9 oz fresh spinach
1-2 green chilies (depending on your spice level)
3 garlic cloves
½” ginger knob
3c boiling water

For the Gravy:
1 small onion, finely chopped
1 small tomato, finely chopped
4 cloves garlic, minced
½tsp cumin seeds
¼tsp turmeric powder
½tsp cayenne pepper
½tsp garam masala
pinch of hing
1 bay leaf
7oz paneer, cubed
1Tbsp EVOO
Salt to taste

Directions:
For the Spinach Pureé:
Blanch the spinach and make sure to drain it of any excess water. Add it to the blender with garlic cloves, ginger, and green chilies. Blend to a smooth puree and set aside.

For the gravy:
In a nonstick pot, heat oil and add cumin seeds. Once they start to splutter, add the hing (asafoetida) and bay leaf, and sauté for 30 seconds. Add the onions and sauté until they are lightly golden. Add in the garlic and cook for 30 seconds. Make sure you don’t brown the garlic as the aroma and the taste will cook off. Add the chopped tomatoes and cook until the water starts to separate. At this point, add in cayenne pepper, garam masala and turmeric and mix well. Add in the spinach puree and mix well. Add in the salt and mix well. Cook for about 8-10 minutes to make sure the spinach is cooked, and the gravy thickens. Add in the paneer and mix well. Cook for 2 minutes so the paneer cubes can become softer.

Serve hot with Naan or Rice. Enjoy!

February 11, 2018May 14, 2020

Teriyaki Salmon

Recently, we’ve been eating a rotation of mostly the same foods as at least 50% of our household has been taking shifts getting sick. Well, I’m happy to say, we’re (hopefully) finally getting to the tail end of it so that means no more soup or tea! My hubby recently picked up some Udon noodles for me (he knows I like them a lot!) and I’ve been trying to figure out what I want to do with them. Sure they taste great on their own but let’s get real, they taste even better paired with a delicious filet of salmon.
I’ve also been playing around with my version of a teriyaki sauce. Most of the recipes I found online included a sake but since I was going to experiment on my toddlers as well as my hubby, I decided to leave that one out. I have to say, this sauce turned out pretty delicious – I even dipped my brussels sprouts in the leftover as if it were a dipping sauce. Try it out and tell me what you think!

The best part about this sauce is that it is very simple and most people have these ingredients at home! In a little mixing bowl, add the soy sauce, brown sugar, ground ginger, and minced garlic. I also added a little flour, some chili pepper flakes and EVOO to the bowl.

This is my favorite part of the recipe – sesame seeds. The nutty flavor and crunch adds just the right note of balance.

Whisk everything really well. You want all the ingredients to blend well and make sure there are no lumps from the flour added. They won’t cook and trust me – it can ruin the taste.
In a large bowl, line 2 6oz salmon filets and cover with the teriyaki sauce. Let it marinate for at least 30 minutes.

Coat the bottom of a cast iron skillet with EVOO and heat on high until it starts to smoke. Reduce the heat and place the salmon skin side up and let it cook for 4 minutes. Do Not Touch the salmon for the next 4 minutes. I know people get anxious and want to check if it is cooking properly, is it burned, there’s a char type smell coming, etc, etc. I assure you nothing is wrong with it. In fact, the more you try to check it, the more it will not cook properly.
Once your 4 minute timer goes off, flip the salmon the other side and cook for another 3 minutes.
Serve with noodles or rice and enjoy!

Teriyaki Salmon:
Ingredients:
2Tbsp Soy Sauce
1Tbsp Brown Sugar
3 cloves minced garlic
1/4tsp ground ginger
1/2tsp chili flakes
1Tbsp sesame seeds
1/2Tbsp flour
2tsp EVOO

2 6oz Salmon filets (can be replaced with tofu or any of your favorite veggies)

Directions:
In a small mixing bowl, add all of the ingredients and whisk to combine everything.
Coat a cast iron skillet with EVOO and heat on high over the stove. When it starts smoking, add salmon skin side up and cook for 4 minutes.
Flip and cook another 3 minutes.

Serve hot with noodles or rice.
Enjoy!

Sapna4 Comments

A “Date” with Granola

This recipe has a couple of stories behind it. The most simplest, my toddler was having issues and I need to find a way for fiber to be in her diet and her to like it! The second story is a bit cuter.
We had been invited for breakfast and a playdate with one of her dearest friends, E. Her parents had laid out a delicious breakfast for us and part of it was Granola. I know you’re thinking, this is nice, but cute? Mmmmmm…… well let me tell you. E calls granola Crunch Crunch. My toddler, (like most toddlers), is a monkey see monkey do. She ate quite a bit that day and a couple weeks later, when I ran into a dilemma of how to incorporate more fiber, I had just the perfect solution. Yep, her new favorite word – crunch crunch!
Dates is my new fave thing. I like to snack on that and nuts throughout the day so I don’t eat enough chocolate to get a tummy ache. Plus, it is loaded with fiber so I knew I needed to include this in my recipe. The rest, well, was trial and error. This is a very simple recipe. Try it!
No seriously, try it! Our house eats it alone, with milk, yogurt, in any form basically because it is that good!

Chop up some dates

Add in the oats, walnuts, and coconut. (if you eat a bit of your ingredients along the way – don’t worry! I won’t tell because I’m doing the same!)

Add the salt, vanilla extract, and olive oil and mix well. Finally, add in the honey and mix really well. You want the honey to mix evenly so all the ingredients combine.
Be careful! I got greedy the first time and added too much honey. I definitely regretted that decision!

Line a 2inch baking sheet with a silicone mat and spread the granola evenly. Bake for 15 minutes at 350F.

Look at how beautifully golden that looks!
Let it cool for about 5 minutes then gently scoop it into an airtight container. Or, if you are impatient like me, just eat it as soon as it cools and make excuses about tasting it!

I’m hoping my “Crunch Crunch” recipe will join you for breakfast soon!

Here’s the full recipe:

Date Granola

Ingredients:
2c chopped dates
3c Old Fashioned Oats
1c shredded coconut
1c chopped walnuts
2Tbsp honey
3tsp vanilla extract
3/4tsp salt
3/4c EVOO

Directions:
Preheat oven to 350ºF. Line a 2inch baking sheet with a silicone mat.

In a bowl, combine dates, oats, coconut, and walnuts. Add in vanilla extract, salt and EVOO. Mix well. Add in honey and mix until honey combines with granola.

Spread evenly into baking sheet and bake for 15 minutes.

When it’s golden brown, pull out of the oven and cool for 5 minutes before serving. Store in an airtight container for future use.

Enjoy!

February 11, 2018

via Why Pad Man is such an important film for India —

The last Indian movie I saw in the cinema was Padmaavat/Padmavati (whatever) which was okay, but it wasn’t really my cuppa chai. I’m always touched by stories that are relevant to people today and make an impact. Films that empower people; male or female and Pad Man does just that. It’s also been a while […]

August 2, 2017May 14, 2020

June 10, 2017June 1, 2020

Grilled Avocado and Peach Salad

Summer is here which means so many things in my household. Getting the grill out for bbq’s, eating all the fun fresh summery foods, and trying to eat healthy to get in shape for a beach body (this is always a struggle!). Typically in the past, the hubby and I have done standard bbq’s – burgers, corn, potato salads, chips and dip, etc. etc. etc. This year, we have been inspired to grill almost everything we eat.
One of my husband’s favorites is Peaches. So I of course go out to Costco and buy a whole case (or 2) then realize, how are we going to eat so many?! Well, I promised him we would grill some since he fell in love with the idea of it last year. I also love avocado and have recently seen them grilled in my dishes in restaurants. Hey, why not add it in? If anything, it’s a good source of protein and adds a little meatiness to the plate.
Summer also means that I can harvest some of the vegetables, herbs and fruit in my garden. I am so excited about my garden that I literally watch it like a hawk every single day and get so happy over the tiniest fruit growing. Well, we have an abundance of arugula growing as well as Basil. Oh how I love the peppery smell and taste of both of these leaves! So delicious especially when they are fresh! I put Basil leaves in my salad? Yep. Don’t get ahead of yourself. I used the leaves but …. I made a basil vinaigrette to go on my salad.
When I told my husband about all the different components of this salad – he was a little skeptical. How can so many different flavors work together? Won’t I overshadow the grilled peaches for which this salad was created in the first place? I decided to find out. Am I so glad that I did! The sweetness of the peaches with the peppery arugula and basil was the most divine combination.

Quarter the peaches and avocados and brush with some EVOO.

Heat up the grill (or griddle) and place all the fruit down on one side. After a couple of minutes, flip to the other side. Oh I love those grill marks. And the peaches smell so delicious, I can’t wait to try them!

To assemble the salad, lay down the arugula first, then add some raw cashews. For the goat cheese, use a fork to crumble it into the salad and finally, add the grilled fruit. Then, a drizzle of the basil vinaigrette and you’re ready to enjoy a fun, healthy, summery salad!

Ingredients:
For the Salad:
2 c fresh Arugula
1/3c raw cashews
2oz goat cheese
1 ripe avocado, peeled, pitted and quartered
2 ripe peaches, pitted and quartered
EVOO to brush on the fruit

For the Basil Vinaigrette:
3/4 c fresh basil
1/4c red wine vinegar
1/2c EVOO
2 garlic cloves
salt
freshly ground pepper

For the salad:
Brush fruit with olive oil and set aside. Heat the grill on high heat. When it is heated through, place the fruit side down on one side and keep for 2 minutes. Flip to the other exposed side of the fruit and grill for an additional 2 minutes. Remove from heat. Assemble the salad with the arugula at the bottom, followed by the cashews, the fruit and the goat cheese crumbled in. Drizzle with Basil Vinaigrette.

In a blender, add all the ingredients for the Vinaigrette and blend to a smooth texture. Store in an airtight bottle in the fridge.

Enjoy!

Chicken & Rice Soup

Having a toddler who goes to daycare means germs, constant runny noses and lots of cuddles. As a mom, I also have to think of foods that comfort her, taste good when she’s not feeling well and is something nutritious to help her get better soon. What better than chicken and rice soup that is quick to make when your 2 year old won’t let you go but packed with protein, vitamin C and fiber.
I used some short cuts that I’ll show you along the way. I hope you make some and enjoy a bowl of good comfort.

Boil chicken stock and add a chicken breast to it. Bring to a boil then reduce heat and let it simmer for 25 minutes. After 25 minutes, take the chicken breast out and shred. Set it aside.

Chop some onions and red bell pepper and set aside (did you know that 1 cup of red bell pepper has 3 times the Vit. C that 1 orange has!).

In a non-stick skillet, melt the butter (maybe not that healthy ….)

Add flour and mix well.

Mix the flour and butter well until it turns golden brown. You’ll be able to smell the golden deliciousness. It’s very important to let the flour cook through otherwise you’ll have a grainy flavor that no one really wants to eat.

Add some turmeric to this. Did you know turmeric is a great natural healer? Among other things, it’s an anti-inflammatory plant and strengthens the immune system. Pretty much what I need for my toddler when she’s not feeling well.

Add the onions and bell peppers and sauté for a few minutes on high heat.
Add the veggies to the stock pot and stir well. Add the chicken back to the stock pot also.

This is my secret! Ready made rice. Not only is it rice – it’s brown/red rice, with kale….. and chia seeds! This is my cheat. I save time by not making rice on the side but it’s healthy and readily available in most grocery stores. Add this pouch to the stockpot and stir well.

Add a small pinch of salt and pepper. I didn’t add too much seasoning as the chicken stock tends to have a lot of sodium already. Let the soup simmer for about 8-10 minutes so the flavors mix in well. Serve hot and enjoy!

Ingredients:
6 cups chicken stock
1 whole chicken breast
2 Tbsp butter
2 Tbsp flour
1 tsp turmeric
1 red bell pepper, chopped
1 medium onion, chopped
1 pouch Seeds of Change Rice
salt & pepper to taste

Directions:
Boil the chicken stock and add a chicken breast to it. Bring to a boil then reduce heat and let it simmer for 25 minutes. After 25 minutes, take the chicken breast out and shred. Set it aside.
In a non-stick skillet, melt the butter and flour to it. Stir constantly and mix well until the flour is cooked. Add turmeric to it and mix well to cook. Add the onions and bell peppers and sauté for 2-3 minutes. Add the onions and bell peppers to the stock pot and mix. Also add in the chicken and rice to the stockpot and simmer on medium heat for 8-10 minutes. Season with salt and pepper.

Serve hot and enjoy!

June 6, 2017May 14, 2020

March 26, 2017June 1, 2020

Baked Asparagus Fries with Yogurt Dip

I’m a big fan of Asparagus. And of snacking. And with asparagus being in season now, I’m trying to consume as many as I can!
A couple of years ago during Thanksgiving, we decided to have a potluck with the family. One of our cousins brought the most delicious Asparagus fries with garlic dip and I have to tell you, they flew off the pan as soon as they were out of the oven. Definitely a huge hit! I could snack on these all day!
I’ll let you in on a secret – even though they’re called fries, I’ve baked them, making them healthy along with delicious. One of the simplest recipes ever that can work as a side, appetizer or hey! a snack all for me!
Try it out:
Wash and pat completely dry the asparagus (if you don’t dry the asparagus completely, the mixture will not stick properly and will become clumpy in places – trust me, I speak from experience)
You’re going to need 2 shallow bowls – 1 for the whisked egg and 1 for the bread crumb mixture.

Mix 1 cup Italian seasoned bread crumbs and 1 cup grated parmesan cheese.

Coat each asparagus first in the whisked eggs then in the bread crumb mixture and line on a cookie sheet.
Bake for 10-15 minutes till they are golden brown. You don’t want to nuke them so they shrivel up, just enough to cook them. You’ll get a nice crunch to them and they should still hold their original thickness.

For the yogurt sauce,

Whip the yogurt so it looks nice and creamy and smooth. Then add in the dill, salt and lemon juice. Mix well and dip away!

Here’s the recipe:
For the Asparagus:
1 lb fresh asparagus, trimmed 1″ from the bottom
2 eggs, whisked really well
1 c Italian bread crumbs
1 c grated Parmesan Cheese

For the Yogurt Sauce:
1/3 c non-fat plain yogurt
3 Tbsp fresh dill, chopped
2 tsp fresh lemon juice
1 tsp salt

Preheat oven to 425ºF. Line a baking sheet with aluminum foil and grease with cooking spray.
Wash and pat completely dry the asparagus. Dip one at a time in the egg first then in the bread crumb mixture. Line on baking sheet. Bake for 10-15 minutes until golden brown.

For the yogurt sauce,
Whip the yogurt to a smooth and creamy texture. Add in the dill, lemon juice and salt. Mix well. Serve with hot Asparagus fries.

September 6, 2016June 1, 2020

Roasted Butternut Squash Soup

There have been a series of storms lately with only rain in the forecast. Days like these always make me yearn for the some warm soup in front of the fireplace. The fireplace didn’t happen, but here’s how I put my twist of Thai and Indian fusion on Butternut Squash Soup.

Heat the oven to 375º. Add butternut squash to a sheet pan and drizzle with EVOO. Add salt and pepper and toss so that all the cubes are evenly coated. Bake for 45 minutes.

The aroma as these are baking in the oven fills my whole house and has me salivating. The 45 minutes seem so long but these nuggets are so sweet and delicious when they’re done. Let’s be honest… I definitely dipped into these and a little more than “a couple” were gone! Luckily, I had enough left to make soup!

In a pot deep enough to make the soup, sauté onions until they are soft and starting to turn a little translucent. While the onions are cooking, grate in fresh ginger.

The fresh ginger adds a great zing and I love watching it sizzle as I grate it straight into the pot.

Next, I added all the spices – this is where the Indian comes in. Cayenne, Cumin, Coriander, and Turmeric. Mix it for a couple of minutes so you don’t have an uncooked taste of the spices in your soup. If you don’t like spicy too much, feel free to cut out the cayenne pepper.

Finally, add in the roasted butternut squash and mix everything together. Add the veggie broth, and a little salt and pepper. You’ll probably want to taste at this point. Remember, the squash already had salt on it before you roasted it so you’re really adding enough to bring out the flavors of the spices at this point. Once it boils, add lemon juice, basil and the coconut milk to it (my Thai inspiration). With an immersion blender, blend everything so you have a nice, smooth texture.

Let it simmer for an additional 10-15 minutes. Enjoy with your favorite nostalgic memories.

Ingredients:
1 butternut squash, seeded and cubed
1 med red onion, chopped finely
3 Tbsp grated ginger
1/2 tsp cayenne pepper
2 tsp ground coriander
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp cinnamon powder
4 c Veggie broth
1/4 c fresh basil, chopped
1 can coconut milk
salt to taste
black pepper to taste

Recipe:
Heat the oven to 375º. Add butternut squash to a sheet pan and drizzle with EVOO. Add salt and pepper and toss so that all the cubes are evenly coated. Bake for 45 minutes.
Heat EVOO in a soup pot on medium heat and add onions. Add in freshly grated ginger and sauté 5-10 minutes until onions are soft and translucent. Add in cayenne pepper, coriander powder, cumin seeds, turmeric powder, and cinnamon powder and mix well. Add the roasted squash, veggie broth and salt and pepper. Once it boils, add lemon juice, basil and the coconut milk. With an immersion blender, blend everything so you have a nice, smooth texture. Let it simmer for an additional 10-15 minutes. Serve hot.

August 29, 2016June 1, 2020

Lamb Tagine

One of my favorite wedding gifts was from one of my closest friends Christine. A Moroccan tagine. When I first opened the box and saw it, I was fascinated by this shallow pot and cone shaped cover. I thought, how do I cook anything in here? 3 years later, it’s become one of my prized kitchen accessories. (This particular time, I ended up using the casserole dish because of the amount I was making, otherwise, the tagine is perfect for 2-3 servings)

This Lamb Tagine is a favorite in my household. Juicy, tender meat falling off the bone with each bite. Fresh figs and Asian Pears to add just the right hint of sweetness to the dish. A chermoula spicy enough to wake up your palate. How can you go wrong? It takes a while to make, but worth every second of the wait.

First, you want to make the chermoula to marinate the lamb in. Chermoula is a marinade usually made from herbs, oil, and spices. This one is made from Parsley, EVOO, garlic, lemon juice, spices and jalapeño to add a little kick. Try to give your lamb at least 6 hours to marinate, overnight if you can. The lemon juice in the chermoula is important as it will help break down the proteins in the lamb and make it more tender.

Doesn’t that vibrant and green chermoula look gorgeous?!

About 10 minutes before you are ready to cook the lamb, chop the figs and onions. These are going to help make the basis of your “stew”.

The lamb will go on top and the whole dish will go in the oven for 1.5 hours. At the end of the two hours, browned pears will top the lamb and in it goes into the oven for another 30 minutes.

The result…. delicious, tender, juicy lamb with figs and prunes melting in your mouth. It’s a pretty easy recipe that looks like you deserve a Michelin star for!

Hope you enjoy it!

Ingredients:
3 shoulder of lamb on the bone
2 Tbsp ghee
1 red onion, chopped into wedges
1 c pitted prunes
1.2 c fresh figs, halved (can replace with dried figs if fresh not available)
3 Tbsp butter
1 large Asian pear, chopped into wedges

For the Chermoula:
3 garlic cloves, chopped
2 jalapeños
1 small bunch of parsley
fresh squeezed juice of 1 lemon
1 1/2 tsp cumin
4 Tbsp EVOO
1 tsp salt

Directions:
Put all the ingredients in a food processor and blend to make a coarse paste. Make small incisions in the lamb and rub the chermoula into the meat. Cover and leave in fridge overnight, or at least a minimum of 6 hours for the proteins in the meat to break down.

Preheat oven to 350ºF.

Over medium flame, heat ghee in the tagine or stoneware casserole dish. Add the lamb and brown for about 3 minutes on each side. Set lamb aside on a separate plate and in the same ghee, add the leftover chermoula, onions, prunes, and figs. Sauté for about 3 minutes, then add 1 cup of water. Add the browned lamb back into the tagine/casserole dish and cover. Bake for 1.5 hours.

About 5 minutes pulling the lamb out of the oven, melt butter in a pan and add the Asian pears. Sauté till golden brown. Return lamb to oven for another 30 minutes.

Serve lamb immediately with Buttery Couscous.

Sapna3 Comments

Zucchini Tacos

I’m addicted to cooking shows. There. I said it. I admit it. I guess it’s not bad considering other things people are addicted to these days. Every Saturday mornings, you can find me glued in front of the television watching my favorite show, The Kitchen. I can’t bear to miss a single episode. A few weeks ago, they had guest chef Nikki Dinki on the show who shared her zucchini tacos recipe and instantly I knew I had to try those.

They are amazing! Forget eating them as tacos, my DH ate them on its own. SO DELICIOUS! I did make a few slight changes to her recipe to adjust for ingredients I had in the kitchen/pantry. Hope you enjoy them as much as we did!

Ingredients:
4 medium zucchini, shredded
2/3 c shredded Mozarella cheese
2/3 c Italian bread crumbs
2 eggs
1 tsp cayenne powder
1 tsp cumin powder
1/2 tsp salt
1/2 tsp garlic powder
Olive Oil Cooking SprayDirections:
Preheat oven to 450ºF.Place shredded zucchini in microwave safe bowl and heat on high for for about 3 1/2 minutes. Mix the zucchini around and replace in microwave for another 3 1/2 minutes. Let it cool then place in a cheesecloth and drain as much of the water out as you can. The drier it is, the better your batter and taco shells will turn out.

Add the eggs, cheese, bread crumbs, cayenne, cumin, salt and garlic powder. Mix well into a dough-ish batter. Line a baking sheet with parchment paper and spray lightly with Olive Oil Cooking Spray.

Make 8 portions in the shape of balls from the batter, the size just a tad smaller than a tennis ball. Flatten them directly onto the baking sheet into 5″ diameter rounds with your hands. They shouldn’t be too thick as the inside will not cook properly. Bake for 15 minutes. The taco shells should be slightly golden brown. Once you remove them from the oven, let them cool slightly before adding filling to shells.

Enjoy!

Original recipe by Nikki Dinki

January 30, 2016June 1, 2020

January 28, 2016June 1, 2020

Breaded Chicken

Chicken can get boring if you don’t get creative but I’m going to share with you my secret. I love making breaded chicken because I can use it so many ways…. use it to make chicken parm, serve with spaghetti and marinara sauce. This is also one of my go to chicken recipes if I’ve not had a chance to prep for dinner and need to make something without putting in too much effort. Usually breaded chicken requires thinning out the chicken by pounding it down with a meat mallet; I’m not into beating the crap out the poor thing after it’s already dead so I slice it in half instead. This is actually so much better I think as you get to portion control your meat and it doubles the serving size.

Slice 2 chicken breasts in half and season both sides of each half with salt and pepper.

For the breading, you’ll need three deep bowls or plates. In one, add some all purpose flour.

In the second, crack 2 eggs and whisk them really well.

In the third, mix together bread crumbs and parmesan cheese.

Heat up a non-stick skillet and add a little evoo to it. While the oil is coming up to temp, take a piece of seasoned chicken breast and first dredge it in the flour. This will help take out all the moisture from the chicken so the eggs and bread crumbs can stick better. Next, dip the chicken breast in the egg and finally, in the bread crumbs and cheese mixture. Make sure you cover all the chicken breast with the crumbs mix for maximum flavor.
Once you’ve dipped the chicken breast in all three, add it to the skillet. Oh I love the sound of the chicken sizzling!

Let the chicken cook on each side for about 3-4 minutes on each side so you get a beautiful golden crust. Make sure you use two separate tongs, one for the raw meat and one for the meat cooking on the stove to prevent food contamination.

If you’re having a party or even want a head start on dinner, you can totally make this chicken ahead of time and just keep in the oven to warm up when you’re ready to serve. Hope you enjoy it as much as my husband does!

Ingredients:
2 chicken breasts, each sliced in half
1/2 c flour
2 eggs
1/2 c Italian style bread crumbs
1/4 c parmesan cheese
salt and pepper to season
EVOO to cook chicken with

Directions:
Season both sides of each chicken breast with salt and pepper and set aside.
Prep the breading station with flour in one bowl and beaten eggs in a second. In the third bowl, mix the bread crumbs and parmesan cheese together.
In a non-stick skillet, heat the evoo on medium heat. Add in the breaded chicken and cook on each side for about 3-4 minutes until golden brown.
Serve with pasta and sauce, or even use to make chicken parm.
Enjoy!

January 28, 2016June 1, 2020

Tzatziki Sauce

I can never get enough of this! Forget using it as a condiment, I can lick this yogurt dip out of the bowl! I use this sauce for so many things. Lamb kabobs, Pomegranate eggplant, falafels, the list goes on. The best part…. it takes less than 5 minutes to make! Here’s how:

Ingredients:
1 1//2 c plain, lowfat yogurt
1 persian cucumber, diced into 1/2″ cubes
1 Tbsp dried dill
juice of 1/2 lemon
generous pinch of salt

In a bowl, whip the yogurt to a smooth consistency. Add in the rest of the ingredients and mix well. Enjoy!

January 25, 2016June 1, 2020

Sabudana Patties

If you’re an Indian, especially a Gujarati – you’ve grown up eating Sabudana Khichdi all your life. For those of you who are clueless about this particular savory dish, let me explain. Sabudana (or Tapioca seeds) are these tiny little white balls that look like bubbles. I always thought they were aptly named since Sabudana literally translates as Sabu = Soap and Dana = pieces/bits (though they had nothing else in common with soap thank goodness!).

Growing up, we always had this on Saturdays or specific religious days. It was this tradition that I always looked forward to every week – piling up my plate with sabudana khichdi and smothering it with Mom’s fresh, homemade yogurt. Mmmmmmmmmm!

Sabudana Khichdi is usually made with potatoes, peanuts, serrano peppers and some cumin. Making it into patties is a more recent trend versus the traditional cooking it up in a pot style. Here’s my version of the patties! Hope you enjoy it!

In a large bowl, measure out 1 1/2 cups of Sabudana.

Wash it out 3-4 times so all the white filmy residue is gone. Fill the bowl with water, cover and let it soak overnight.

The next morning, drain out the rest of the water from the sabudana and set aside.

Meanwhile, boil and mash the potatoes.

Add in the Sabudana, cumin, serrano peppers, ginger and salt.

Mix until it becomes a dough-like consistency. Everything should be sticking together.

Form 2″ disks

In a non-stick skillet, add some olive oil and let it heat up. Add the patties and let them cook and crisp up for 3-5 minutes on each side. Don’t flip it constantly as that will take longer to cook them and will probably break the patties. You can tell that it’s cooked through when the color of the sabudana changes from white to translucent.

You will get approximately 16 patties out of this. Serve hot with yogurt on the side. Enjoy!

Ingredients:
1 1/2 c uncooked Sabudana
3 med sized potatoes
1-2 serrano peppers (depending on your spice level), minced
2″ knob of ginger, grated
1 tsp cumin
salt to taste
olive oil to pan fry

Directions:
Wash and soak sabudana overnight.
Boil and mash potatoes.
In a large bowl, mix together the mashed potatoes, drained sabudana, cumin, peppers, ginger, and salt. Mix well to form a dough. Make 16 2″ disks.
In a non-stick pan, heat the olive oil and add the patties to pan fry. Each side will take 3-5 minutes.

Serve with yogurt and enjoy!

December 3, 2015June 1, 2020

Pomegranate Eggplant

This is one of my favorite recipes. It’s such a simple go to; you can wow friends and family, or just make it for dinner when you’re short on time or feel lazy enough to not make something elaborate. I originally found this recipe in a cookbook by Yotam Ottolenghi. I’ve since adapted it to suit my palate but regardless of which version you try, I’m sure you’ll love the impact of so many flavors and textures packed in such few ingredients.

Here’s what I did:
Preheat your oven to 400°F.

Chop the eggplant into 2 inch cubes. Add in dried thyme, rosemary, salt, crushed chili flakes, and olive oil. Toss it all to mix well.

Line a baking sheet with some aluminum foil and place the eggplant on there, skin side down.

Bake for 20-25 minutes, until the eggplant is cooked through. Make sure it’s not overcooked, otherwise, it gets mushy and definitely does not taste good!

The eggplant should look something like this:

When you’re ready to serve, plate up some eggplant and drizzle a little tzatziki sauce over it. Finally, sprinkle some pomegranate seeds and enjoy.

Ingredients:
1 large eggplant, skin on, chopped in 2″ cubes
1 Tbsp dried thyme
1 Tbsp dried rosemary
1 Tbsp crushed red chili flakes
generous pinch of salt
1 Tbsp EVOO
1/2 c pomegranate seeds

Directions:
Preheat oven to 400°F
In a bowl, mix in the eggplant with the thyme, rosemary, dried chili flakes, salt and olive oil. Toss well so every piece of the eggplant is covered with all the herbs.
Line a baking sheet with aluminum foil and place the eggplant on there skin side down.
Bake 20-25 minutes until the eggplant is cooked through.
When you’re ready to serve, drizzle with tzatziki sauce and top off with pomegranate seeds.

If you’re interested in the original recipe by Yotam Ottolenghi, click here.

November 20, 2015June 1, 2020

Lal Murgh (Red Chicken)

I haven’t cooked Indian food in a while because it needs some good time and attention to come out perfect and those are two things I don’t have in abundance these days. So I decided that needed to change and I needed to create something easy but vibrant and delicious, with lots of flavor. The spices in this red chicken pack a great punch with an array of flavors and the meat is nice and tender from being marinated even for just a short time. The best part, the spice mix I used is the Butter Chicken spice mix you get at any Indian grocery store – so easy and time saving!
One of my favorite ways to prep meat is to marinate them. Did you know that marinating meats helps slow down the growth of bacteria? Also, based on the ingredient you’re marinating you’re meat with, it affects in a different way. For example, I’ve used citrus which is known to tenderize the meat and lock in the moisture when you’re cooking it. Hope your chicken turns out juicy like mine did!

Chop up a boneless, skinless, chicken breast into cubes. Set them in a container and add in a little spice mix, a splash of lemon juice, and some water. Mix the chicken well, cover it, and let it marinate for at least 1 hour. Doesn’t that just look gorgeous?!

When you’re ready to cook the chicken, heat a little oil in a non-stick skillet over medium heat. Add some red onions and sauté for a couple of minutes.

Add in some grated ginger and minced garlic. Oh, the smell of that garlic!

Sauté all of the above for a couple of minutes, then add in the tomatoes.

Mix well, and cook everything for 5-10 minutes. You’ll notice the tomatoes softening and the oil separating. They should look something like this:

Finally, add in the marinated chicken and mix well. Cook it for about 7 minutes or until done.

For the chicken marinade:
1 skinless, boneless chicken breast, chopped into 1 inch cubes
2Tbsp lemon juice
1Tbsp spice mix
1/3c water

To cook the chicken:
1Tbsp EVOO
1/3c finely chopped onions
1 garlic clove, minced
2tsp grated ginger
2 tomatoes, chopped finely

In a bowl, mix together the chicken, lemon juice, butter chicken spice mix, and water. Toss well to coat all the chicken pieces evenly. Cover and refrigerate for at least 1 hour.

To cook the chicken, heat the oil in a non-stick skillet over medium heat. Add the onions and sauté for 2-3 minutes. Add in the garlic and ginger and cook for another couple of minutes. Finally, add in the tomatoes and mix well. Cook for 5-10 minutes until the oil separates from the tomatoes. Add in the marinated chicken with all the juices and cook for another 6-7 minutes or until the chicken is completely cooked through.

Garnish with cilantro and serve hot with Roti, Naan or Rice. Enjoy!

October 24, 2015June 1, 2020

Goat Cheese Lingonberry Crostini

I love cheese in any form, especially if it is goat cheese. Something about the creamy, sweet texture just hits the spot. This recipe was an accident made in cheese heaven during my pre-marriage days when my roommate and I wanted to be “fancy” without putting in much effort. We wanted to create a wine and cheese platter and all we really had in our fridge/pantry was a half log of goat cheese, lingonberry jam, grapes, crackers and honey. Of course we had wine….. lots and lots of it =)

Though it originated with crackers (which you can totally use if you don’t want to do a crostini), over the years, I’ve “refined” it to truly reflect our original vision of a fancy wine and cheese platter. This crostini is a great hit whether the husband and I are having a “quiet” night in or friends and family over for a dinner party. Ready in 10 minutes, how can you go wrong? Here’s how I made it:

1 Sweet Bread Baguette
1/4c Lingonberry preserves
1 small log of goat cheese (about 4oz)
Honey to drizzle

Preheat oven to 375°F. Take 1 baguette of Sweet bread and slice into 1/2″ slices (be careful not to cut them too thick – they’ll become too “bready” and the other flavor profiles won’t pull through). Line them on a cookie sheet and drizzle a little olive oil on them. Pop them into the oven for about 5-7 minutes until they crisp up and look golden brown.

Pull the baguette slices out of the oven and spread some goat cheese on each one. Next, add a dollop of lingonberry preserve, then drizzle a little honey over them.

There you have it! Easy peasy Goat Cheese Lingonberry Crostinis. I hope they bring the same smile to your face as they do to mine!

October 14, 2015June 1, 2020

Veggie Stuffed Peppers

There are many days recently where we end up eating leftovers because well, with a 4 month old who wants all the attention, it’s hard to spend time in the kitchen when her drooly smile beckons you to play. Today however, the husband became the center of her attention allowing me a few moments to whip up veggie stuffed peppers. Layered with rice, veggies and definitely cheese – this is one yummy pepper!

There are a couple different parts to it so bear with me. Here’s how I made it:

For the rice:

In a nonstick pot, heat up some oil. Add the cumin and wait till it starts to splutter. Add the onions and saute till they turn translucent. Oh boy! The kitchen smelled so good with just the cumin and onions cooking together, I couldn’t wait till it was done so I can just dig in!

Once the onions are translucent, add in the tomatoes. Be careful! Don’t add the tomatoes when the onions are not done cooking. The acid from the tomatoes prevents the onions from cooking all the way through and this will change the flavor profile.

Saute the tomatoes for a couple more minutes until they are tender. Add in the rice and saute for a couple of minutes so it can soak in some of the flavor. Then add in the veggie broth, salt, and taco seasoning. Mix well and let it cook for about 20 minutes until the rice is tender. Turn off the heat and cover the pot. This is key whenever I make any type of rice – letting the rice sit in its own steam for 5 minutes. This ensures the rice is nice and fluffy and makes it taste so much better!

For the Veggie Stuffing:

Heat some oil in a nonstick pan. Add the onions and garlic and saute for a couple of minutes. Add in the yellow squash and zucchini and continue to saute for another 5 minutes. Add in the black beans, salt, fajita seasoning, cayenne pepper and cumin powder. Mix well and cook for another 2-3 minutes.

To assemble the peppers:

Preheat oven to 375°. Spray some cooking spray on a cookie sheet and line the peppers. Spoon some rice into the peppers, followed by the veggies and repeat till you reach the top. Sprinkle some cheese on the top and bake in the oven for about 15 minutes or until the peppers are tender. Serve hot and enjoy!
I’ve included the full recipe below. I hope you like it just as much as we did.

For the rice:
1/2c rice
1c low sodium veggie broth
1tsp onions
1/2c finely diced onions
1/2c chopped tomatoes
1Tbsp taco seasoning
1Tbsp Olive Oil
salt to taste

In a nonstick pot, heat up some oil. Add the cumin and wait till it starts to splutter. Add the onions and saute till they turn translucent. Once the onions are translucent, add in the tomatoes. Saute the tomatoes for a couple more minutes until they are tender. Add in the rice and saute for a couple of minutes so it can soak in some of the flavor. Then add in the veggie broth, salt, and taco seasoning. Mix well and let it cook for about 20 minutes until the rice is tender. Turn off the heat and cover the pot.

For the Veggie Stuffing:
1/2c diced zucchini
1/2c diced yellow squash
1/2c finely diced onions
1 14oz can black beans, rinsed and drained
2 cloves garlic, minced
1Tbsp Olive Oil
1Tbsp Fajita Seasoning
1tsp cayenne pepper
1tsp cumin powder
salt to taste

To assemble the peppers:
2 bell peppers, halved, deseeded
1cup shredded cheese

October 14, 2015June 1, 2020

Lamb Meatballs

“A way to a man’s heart is through his stomach.” This is definitely true for my husband and I. One of the first meals I made for him were Lamb Kebabs and it obviously made it to his heart! I made it recently and brought back memories of our dating days. Hopefully, this recipe will make it to your family’s stomach and heart.

Ingredients:
2lbs ground, lean lamb
2 eggs
1/2c bread crumbs
1 med yellow onion, finely diced
1/2 packet Tikka Seekh Kabab Mix (this can be found at any Indian Store)

(I forgot to take a picture of mine but this is what the packet looks like)
Directions:

Mix all of the ingredients in a bowl and mix together. But be careful not to over mix the meat. Over mixing it will make the meat really tough when you cook it. Cover and refrigerate for at least 4 hours, overnight if you plan ahead. The longer it marinates, the better the flavor.

Preheat oven to 400°F. Spray two baking sheets with olive oil cooking spray. Roll out the meat into 3/4″ balls and line onto a baking sheet. This recipe makes 50 meatballs.

Bake for 20-25 minutes. Check internal temp to be 160°F to make sure they’re cooked through.

Once you pull them out of the oven, let them rest for a couple of minutes. Serve with tzatziki sauce. Enjoy!

Sapna3 Comments

Guacamole

Whether it’s watching sports, a party we’re hosting, or just snacking while sitting around the table with friends, this Guacamole recipe finds its way into our bellies often. The husband and I are big avocado lovers and this guac is filled with simple flavors that hit the spot no matter the occasion. I hope this becomes a favorite in you kitchen too! Here’s how I made it:

Ingredients:
2 Avocados, peeled and pitted
2 tomatoes, seeded, finely diced
½ onion, finely diced
1 jalapeno, finely diced
3 Tbsp freshly squeezed lemon juice
Salt & Pepper to taste

Directions:

Mash the avocados in a bowl. I like to leave some chunks when mashing as it adds a nice texture. Add in all the ingredients and mix. Don’t over mix, as this will make the avocado pasty. Season with salt and pepper per your taste. Serve with chips, in tacos, or just about anything you want!

October 13, 2015June 1, 2020

September 28, 2015October 16, 2020

Basil Butternut Squash Lasagna

Fall is here and that means squash is everywhere. So many different kinds but butternut squash is one of my favorites. I experimented with Giada de Laurentiis’ recipe for Butternut Squash Lasagna and since then, I’ve made a few changes of my own. This recipe is great to serve for a dinner party, or even to have for lunch leftovers. If you want the original recipe, I’ll post a link at the end of this blog post. But for the moment, here’s my version.

Ingredients:
1Tbsp olive oil
1 whole butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2c water
1/4c butter
1/4c all-purpose flour
3 1/2c low-fat milk
Pinch nutmeg
3/4c (tightly packed) fresh basil leaves
1c fresh basil leaves, chopped
12 no-boil lasagna noodles
2 1/2c shredded low-fat mozzarella cheese

Directions:

Add the squash in a heavy large pot full of boiling water. Cover and simmer over medium heat until the squash is tender – it’ll take about 20-30 minutes. Spoon out the squash and let it cool for 5 minutes. Add to food processor and blend until smooth. Season with salt and pepper to taste.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg and mix well. Cool slightly. Transfer half of the sauce to a blender. Add the 3/4 of the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Preheat to 375 degrees F. Spread a ladle of the sauce in a baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread a little squash puree over the noodles. Sprinkle with mozzarella cheese. Drizzle some more sauce over the noodles. In the second layer, sprinkle the cup of chopped basil. Continue layering and top with mozarella cheese.

Tightly cover the baking dish with foil and refrigerate for at least 1 hour. I found that this makes the sauce not bubble over and the flavors are so much more vibrant. Bake the lasagna for 40 minutes. Let the lasagna stand for 15 minutes before serving. Garnish with some fresh basil.

*Here is the link to the original recipe by Giada de Laurentiis: Butternut Squash Lasagna

September 26, 2015January 4, 2021

Three Bean Chili

*Updated Oct. 16, 2020

Sundays in our house are dedicated to football. Now that the season has started, I’m challenging myself to find some healthier recipes to get us through the games. Sure the chicken wings, nachos, creamy dips, and pizza sound good but they definitely don’t pass the healthy test. This is a hearty chili loaded with veggies, beans and definitely falls into the comfort zone. It makes you want to curl up on the sofa with a warm bowl while you’re watching football (or a movie or your favorite tv show).

The heat of the ancho chili and cayenne give this a perfect balance to some of the sweeter veggies like the carrots and bell peppers. Using the canned beans also take a lot of the work out of this dish for you and I’ve included both stove top and slow cooker versions so you can make it any way that is easiest and most convenient.

Add a squeeze of lime and a sprinkle of spring onions to finish off this chili before eating with a side of cornbread. Nothing can beat this delicious chili on a cold winter day. I’d like to say, I’m definitely ready for this winter season!

I’ve made this chili vegan and it can remain so with toppings such as spring onions, cilantro, avocado and lime wedges.

Optional to add are toppings such as sour cream and cheese. They will definitely soften up the taste if you choose these!

From my kitchen to yours, I hope this 3 Bean Chili brings a little warmth to your day!

I’ve made this both on the stove top and in the slow cooker. Here is the equipment I used to make the chili: