Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Ok so I know that the name alone makes this salad sound like an explosion of so many different flavors and it is!  But….. that’s what makes this salad work so well!

Between my obsession for salads and my inclination towards making my own dressings, my salad game is going strong right now.  I’ve been wanting to use watermelon radish for a while now because of it’s flavor and just how pretty it looks!

Here are a few fun facts about watermelon radishes:

  • They are nutrient dense with Vitamins K, A, E, C, and B6.
  • High in antioxidants
  • High in fiber, calcium, potassium, and iron among many other minerals
  • One serving of watermelon radishes has over 1/3 of your daily Vit. C requirements!
  • They’re just so darned pretty


The fennel was added in to balance out the peppery flavor of the radish (though, to be honest, I wasn’t sure how the hubby was going to like it as he is not a big licorice flavored guy.  The best part about eating fennels to me is the licorice!).  Luckily, the fennel taste was mild when combined with the flavors of the salad.

As to the Ginger Lime dressing, adding the hint of ginger balanced with a little honey in the dressing and the lime to brighten up the salad, it was the perfect choice to use this for the salad.

When I think about this salad, it really has a great balance of sweet, spicy and tangy!  So perfect for a lunch meal, side dish, or a Covid free Thanksgiving dinner!

From my kitchen to yours, enjoy this salad!

Here are the tools that I used:

Samosa Puffs

Every Indian household is sure to have samosas for any occasion.  Whether we were visiting relatives or friends, at a wedding, holidays, celebrations of any kind…. well, you get the point!  Samosas everywhere.  When I went off to college, my mom used to make dozens and dozens and put them in large zip top bags that I would freeze and microwave them as I was in the mood for them.

My roommates and friends at college also benefited.  There were many nights sitting in our common room studying over samosas, sharing heartbreaks or girl talk or just hanging out.

These samosa puffs are a fun twist to the traditional samosas that are usually filled in a cone made of freshly  kneaded dough.  The girls had fun with the flaky pastry and loved that I kept the filling with the traditional potatoes and peas that they are used to.

From my kitchen to yours, I hope you enjoy these delicious Samosa Puffs!

Rainbow Crunch Salad

Bright, crunchy, colorful and easy to assemble with a creamy coconut jalapeño dressing, this salad is a perfect addition to your meal.

Easy to make, this salad has plenty of texture, meets my rainbow requirements, and is quick to pull together for any meal.  A twist on the traditional slaw, the Rainbow Crunch Salad is a healthier version with a low cal coconut jalapeño dressing to finish off a delicious salad.

With school started, life still crazy between Covid, fires, and whatever else you want to throw in there, I want to keep it easy and quick for this salad.  Chopping the veggies doesn’t take very long and the Coconut Jalapeño dressing is blended in less than a minute.

Here’s what you need for the salad:

  • Red Cabbage
  • Carrots
  • Colored Bell Peppers
  • Cucumber
  • Edamame
  • Nuts

I’ve used this as a lunch meal, a side salad for fish and chicken dishes, or even a quick afternoon snack if I had some leftovers.

Try it out!  From my kitchen to yours, enjoy!

Best Ever Baba Ghanouj

Growing up, I was never a fan of eggplant.  I’m not sure if it was the seeds, the flavor, or the way it was cooked but I just didn’t take to it.  So imagine my surprise when I went out to a Mediterranean restaurant with some friends and ended up loving my first bite of Baba Ghanouj!
IMG_7723
Yep.  It was love at first taste!

The smoky flavor, the silky texture, and a guilt free snack all rolled into one.  What’s not to love?

Roasted or Grilled?
I personally love it grilled either over the stove or especially on a bbq,  The flavor of the char stays in every bite which totally makes this recipe so amazing.

How do you eat it?
Baba Ghanouj is usually served as an appetizer with pita bread and crudités.  I have on occasion been known to add it to a Falafel bowl if I’m in the mood.  It tastes really delish!
IMG_7713
This particular recipe is made without tahini, which is a sesame seed paste traditionally used to make baba ghanouj and hummus.  I did add a lot of garlic and some cayenne and smoked paprika to enhance the smoky flavor.

food processor or by hand?
Honestly, both work but I prefer my food processor as it gets the job done quicker and I prefer a smoother texture.

Go ahead and try it out!  This recipe will not disappoint!
2

Roasted Cilantro Mint Chutney

IMG_7549
Yum

Growing up in an Indian household, chutneys are a must. They are an integral part of any Indian household. Whether you are eating Dosa or Adai Waffles / Lentil Waffles with tomato or coconut chutney, or samosas with cilantro or tamarind chutney, or Kati Rolls or Bombay Masala Sandwiches with chutney used as a spread, it’s always prominent in Indian food.
IMG_7498
There are so many different kinds of chutneys prepared so many different ways, I just love the versatility of these dips.  I tried to a different approach to my Roasted Cilantro Mint Chutney by roasting the cilantro and mint with some cashews, chickpea flour, and plenty of spices.
IMG_7501
As you roast the herbs, they develop a char which carries into the final product and gives it just a hint of smoky flavor and smell when you eat it.
IMG_7509
I’ve used this chutney recipe to eat with Adai Waffles / Lentil Waffles, Paneer Cabbage Cups, Spinach Dal Paratha, Aloo Paratha, and Avocado Roti.  What will you eat it with?
IMG_7535
From my kitchen to yours, I hope this chutney becomes a staple for you!

Roasted Masala Chickpeas

I’ve been making these chickpeas at home as a healthy snack option so I don’t turn to junk food and my girls have fallen in love with them too.  I initially started them with a basic salt, pepper, olive oil and paprika seasoning.  We love the basic and use them not only for snacking, but in salads, tacos, as a topping for soups (yup), and pretty much in anything I can add it to. Continue reading “Roasted Masala Chickpeas”

Stuffed Mushrooms

The hubby loves his mushrooms.  I on the other hand am not the biggest fan of them.  So when we got married and he found out I didn’t like them, he was a bit devastated.  BUT, I still make them occasionally….. especially when he comes home with a large container of them.
wp-1591883432099.jpg
I secretly like it when he comes home with so many mushrooms because that means I have to get creative with them.  This time around, he brought home baby bellas and they were larger than usual, which is perfect because I knew I wanted to stuff them right away!
wp-1591883431919.jpg
I didn’t want to use too much cheese in the filling, and like anything, I want to pack a punch of flavor so I opened my fridge and stared at it for a few minutes.  Seriously, I just stood and stared.  And my eyes fell on a container of chives and onions cream cheese so I knew that was going to pull it all together!
wp-1591883433033.jpg
I also added red bell peppers (for color and crunch) and some paprika and cayenne pepper for a kick.  The hubby, and my sis-in-law Shivani, loved these!  Score!
wp-1591883431987.jpg
Yum
They are pretty quick to make and don’t require much effort.  Go ahead, try them out.

From my kitchen to yours, I hope you enjoy this!

Mango Pico

Mango is my absolute favorite in the whole world!  Done.  That’s it.  If I were stuck on an island and there were mangoes, I would be set.
wp-1591883427364.jpg
Yum
That being said, I think for my hubby, it would be salsa.  Honestly, I’ve never seen a salsa that man has not devoured.
wp-1591883427396.jpg
I love this mango salsa because it is so fresh, tangy, sweet, and spicy all at the same time!  I’ve paired this the traditional way with chips, fish, tacos, fish tacos, as a dip during parties and more recently with Hawaiian chicken.  There’s no wrong way to eat mango pico!
wp-1591706168380.jpg
The mango pico that I made is very easy and simple but it packs a punch of flavor.  I go a little heavy on the spice to balance the sweet of the mango and only 5 ingredients needed to make.

From my kitchen to yours, enjoy this recipe!

Pineapple Fried Rice

I’m all about summer and summer foods these days.  This Pineapple Fried Rice is the perfect balance between sweet, spicy, crunchy, soft, and a burst of flavors.  Best of all, it takes 20 minutes to make!  A fun weeknight recipe, or a weekend recipe with some Thai Curry on the side.  Go ahead, try this out and bring a taste of Thailand to your home.
Continue reading “Pineapple Fried Rice”

Fresco Carpaccio

So, traditionally, a carpaccio is an appetizer made of thinly sliced meat.  I decided to take the technique and make my own summer version of that.  The sharp tang of lemon, the fresh fruit, and the crunch of toasted pistachios on top are an amazing combination.  This Fresco Carpaccio is great as an appetizer for any dinner or party you are hosting, or just follow what I did and make a plate for yourself, and enjoy it in the sun!
wp-1590599555473.jpg
Yum
I really didn’t want to stop eating it!  Hubby and I finished it within minutes and this has become another of our favorite summer recipe.
wp-1590599560914.jpg
The best part, this is so healthy for you with not too many calories or fat, there’s no cooking involved, and it takes 10 minutes to make (I’m not counting how long you have to wait for it to marinate).
wp-1590599561161.jpg
wp-1590599556324.jpg
Notes:

I highly recommend marinating this as the flavor of the dressing will be sharper and will help breakdown the raw taste of the zucchini since you are not cooking it.

I used a mandolin for this but if you don’t have one, no worries.  Use a potato peeler and make thin ribbons of the zucchini and cucumbers.

What fruits and veggies will you use?  Share your pictures!

From my kitchen to yours, enjoy this carpaccio as much as we did!

Ingredients:  
1 zucchini
1 cucumber
1 avocado
1 lemon, zested and juiced
¼ c Avocado Oil
2 Tbsp pistachios
Salt to taste
Pepper to taste

Directions:  
1.  In a large bowl, mix together lemon zest and lemon juice.  Whisk to mix well.
2.  Add in oil and whisk 2-3 minutes until oil and lemon juice have emulsified.
3.  Add in salt and pepper and whisk one last time to mix.  Set aside.
4.  Trim the ends of the zucchini and cucumber.  Using slicer or peeler, make very thin ribbons.
5.  Add zucchini and cucumber ribbons to dressing and toss to coat each ribbon equally.
6.  Cover bowl and marinate in fridge for 30 minutes.
7.  Meanwhile, on a med flame, heat up a small skillet.  Add in the pistachios and toast 3-5 minutes until they are nice and crunchy.
8.  Give the toasted pistachios a rough chop and set aside.
9.  Pull zucchini and cucumber out of fridge.
10.  Thinly slice avocado.
11.  In a plate, line up each fruit with one slightly on top of the previous one.  If you have any dressing left, drizzle a little on top.  Garnish with toasted pistachios.

Enjoy!

The Best Veggie Quesadillas

There’s no wrong way to make a quesadilla.  It’s one of those foods that can be served as a quick weeknight meal, an after school snack, bite sized as a party app; filled with just cheese, grilled veggies, or shredded meat! The possibilities are endless.
Continue reading “The Best Veggie Quesadillas”

Lentil Barley Soup Yum

A few years back, when I was sick, my husband brought home a veggie barley soup by Wolfgang Puck.  I fell in love instantly and now, it’s the first one I want when I’m feeling a little under the weather or even in the mood for some comfort soup.  There’s a heartiness about it without the fuss of heaviness to it.  As much as I love Chef Puck’s soup, I wanted to create my version at home.
For a couple of winters, I tried several variations but was never satisfied with it because none of them measured up to Chef Puck’s soup.  Well, how can anything really?  Anyways, I kept at it and I think I’ve found a great version that works for me.  I’m sure you will enjoy it as much as I do.
I found all of the produce at the farmer’s market, making it more sustainable, organic, and healthy (c’mon, we all know there’s more sodium in a can of anything….no matter how delicious it tastes!).
20190115_123925.jpg
I just love having fresh veggies, and for me, the more the better!  Added benefit, when my daughter was cooking this with me, she said, “Mamma, we’re eating the rainbow!”  Made me so proud as I’m trying to teach her to eat her colors to get a variety of nutrients.  Score 1 for Mom!
20190408_154956.jpg
If you’ve been following my blog, you’ll figure out that I’m a barley addict!  But really, what’s not to love?  It’s high in protein, high in fiber and has so much nutrition!
20190115_182533.jpg
So… what are you waiting for?!  Try out this delicious goodness and enjoy some comfort with rainbows and barley like me.

Ingredients:
½ c pearl barley
½ c green lentils
½ med onion, diced
1 med carrot, diced
3 ribs of celery, diced
½ zucchini, diced
½ yellow squash, diced
1 potato, diced
3 cloves garlic, minced
1 Tbsp Olive Oil
1 bay leaf
1/3 c tomato sauce
4 c low sodium veggie broth
1 c water
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
salt to taste
pepper to taste
cilantro to garnish

Directions:
In a deep pot, heat olive oil and sauté onions until they are browned.  Add in garlic and sauté for another 30 seconds to let the aroma bloom.  Add in all the veggies and sauté for a few minutes until the veggies are tender.  Mix in the spices and bay leaf.  Cook for 2 minutes.  Add in the tomato sauce and mix well.  Cook for 3-5 minutes.  Add the barley, lentils, veggie broth, water, salt and pepper.  Mix well and cook covered for 30 minutes.  Taste and season with more salt and pepper if necessary.
Serve with a slice of garlic bread and enjoy!