Blistered Shishito Peppers
Flavorful, satisfying, and addictive, these shishito peppers are simple to make with 3 ingredients and very healthy!
Continue reading “Blistered Shishito Peppers”
Tag: Healthy
Homemade Moroccan Spice Blend
This homemade Moroccan Spice Blend is the perfect way to add a little flavor to your meats, fish, or even vegetables! Roast, grill, saute, marinate, or even simmer in a soup, this blend is versatile and will enhance any recipe you use it in.
Continue reading “Homemade Moroccan Spice Blend”
Avocado Cilantro Lime Dipping Sauce
A big name with big bold flavors, this dipping sauce is creamy, tangy, fresh, and vibrant. It lightens up any foods you are eating and is great healthy dip to add to your appetizer table.
Continue reading “Avocado Cilantro Lime Dipping Sauce”
Crispy Black Bean Tacos
Delicious, easy, and filling tacos that are warm and crispy on the outside and creamy on the inside.
Continue reading “Crispy Black Bean Tacos”
Vegan Poke Bowl
This vegan, nutritious poke bowl filled with lots of veggies and a sriracha dressing is so delicious and addicting. A one-bowl recipe with so many beautiful ingredients and easy to make is a perfect meal that is customizable for your palate.
Continue reading “Vegan Poke Bowl”
Quinoa Fiesta Salad
Fresh and beautiful veggies from across the rainbow to make amazing salads are my favorite. This Quinoa Fiesta Salad is one of my family’s favorites. As a mom, it makes me happy that the girls are getting so much nutrition in one bowl. The kids look at the colors and get excited to eat a rainbow and I love that they are enjoying fresh and healthy ingredients!
This salad does triple duty which I love. A dish which becomes a meatless entree can also serve as a side dish or a salad depending on my mood. The cherry on top of this recipe is that it takes less than 30 minutes to make and is very forgiving if you need to substitute or leave out ingredients.
HOW DO I MAKE A QUINOA FIESTA SALAD?
1. Cook the quinoa. While the quinoa is cooking, you can get the dressing and your other ingredients ready!
2. Make the Cilantro Lime Dressing. I love this dressing because it is so light. If you choose to leave it out as I do for my girls, simply replace it with a drizzle of Olive Oil, lemon juice, salt, and pepper.
3. Combine all of your ingredients in a large bowl and toss well to mix.
4. Enjoy and get addicted to this salad as much as my family and I are!
Quinoa Fiesta Salad
September 13, 2021
Category
Appetizers
Entree
Vegetarian
Persons
6
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
5 minutes
Total Time
25 minutes
Ingredients
- 1 c quinoa, rinsed thoroughly
- 2 c water
- 1/2 tsp salt
- 1 15oz can black beans, rinsed and drained
- 1 c fresh sweet corn
- 1 c English cucumber, diced
- 1 medium red onion, diced
- 1 red Bell Pepper, diced
- 1 mango, peeled and cubed
- 1 avocado, diced
For the Cilantro Lime Dressing:
- 2 bunches fresh cilantro
- 2-3 garlic cloves
- ¼ cup fresh lime juice
- 2 tsp agave
- ½ tsp ground coriander
- 1/2 tsp ground cumin
- ½ tsp sea salt
- ½ c extra-virgin olive oil
Instructions
For the quinoa:
- Combine the rinsed quinoa, water, and salt in a medium saucepan.
- Bring to a boil then reduce heat and simmer to cook for 15 minutes.
- Remove from heat, cover and let steam for 5 minutes.
- Meanwhile, combine all of the ingredients for the dressing in a blender. Blend until you have a smooth consistency.
- In a large bowl, combine the quinoa, veggies, and beans. Toss well.
- Add in the cilantro lime dressing and mix well.
- Divide into bowls and serve at room temperature or cold.
© 2021 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Crostini 3 Ways
Fresh fruit, caramelized onions, bright flavors, and an abundance of crostini. That is what I call the perfect crostini board. Simple ingredients that require more assembly than cooking is a delicious way to start your party! Continue reading “Crostini 3 Ways”
Crispy Goat Cheese Salad with Arugula and Figs
Fresh, peppery arugula topped with golden, crispy goat’s cheese medallions and paired with sweet figs all pulled together with a drizzle of olive oil. This salad seems like it is so simple but the layers of flavors combined with the comforting, warm goat cheese are the ideal salad either as an entree or a side to any dinner.
Continue reading “Crispy Goat Cheese Salad with Arugula and Figs”
Sweet Potato and Beet Hash with Fried Eggs
**Original post published Nov. 2020. Updated Aug. 2021**
A couple of months ago, I won our local Farmer’s Market cooking competition and part of my prize was a big box of fresh goodies from the market. I don’t know if I’ve ever been so excited to get fresh veggies and fruits! I honestly felt like a contestant on Chopped from The Food Network in that I wanted to use all of my produce and come up with a delicious dish.
Well, considering there were so much produce, I’m not sure I would be able to eat more than 3 bites of any dish made from all of the veggies and fruits! One of my favorites in that box was the beet greens with their beautiful red stems. I’ve had quite a few people ask me what I use them for and what they can cook out of them. A definite go to are to cook them down like collard greens but I wanted to do something more creative and decided to add the beet greens to a hash and topping it with an egg made it the perfect breakfast for a busy day or a big, healthy lunch bowl.
The vibrant orange and red colors of the root veggies as they are being cooked, the bold green of the beets…..eeek! I’m salivating just thinking about this recipe. The best part is all the nutrition you get in this sustainable hash:
- high in dietary fiber
- high in folate
- good source of potassium
- good source of non-dairy calcium (the beet greens are)
- great source of B-carotene, lutein, and zeaxanthin (these flavonoids have strong anti-cancer and antioxidant properties)
Topping this hash with a fried or hard boiled egg adds a little extra protein though to keep it vegetarian/vegan, you can always replace the egg with a grilled tofu steak.
From my kitchen to yours, enjoy this delicious and healthy Sweet Potato and Beet Hash!
Sweet Potato and Beet Hash with Fried Eggs
August 26, 2021
Category
Breakfast
Vegetarian
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 2 beet, peeled and diced small
- 2 sweet potatoes, peeled and diced small
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bunch beet greens with stems, chopped
- 4 eggs, fried or hard boiled
- 2 1/2 tsp salt, divided
- 2 1/2 tsp ground black pepper, divided
- 1 tsp cayenne pepper
- 3 tbsp Avocado or Olive Oil, divided
Instructions
- Heat 2 Tbsp oil in a cast iron or heavy bottomed skillet on medium high flame.
- Add in the beets, sweet potato, 1 tsp salt, 1 tsp black pepper and cook about 10-15 minutes until browned and crispy. If it is still mostly raw at the 10 minute mark, cover and let it cook in the steam for an additional 5 minutes.
- Remove the veggies from the pan and set aside.
- In the same skillet, add the remaining 1 Tbsp oil and let it heat up.
- Add in the onions and garlic and saute for 2-3 minutes.
- Add in the beet greens and stems and cook for an additional 1-2 minutes until it is just starting to wilt. Add in the veggies, and mix well.
- Let the hash crisp up then remove from pan and divide between 4 plates. Top with your choice of egg and serve hot!
© 2021 Copyright A Li\'l Bit of Spice
Chickpea Avocado Salad
This chickpea salad is a refreshing summer salad filled with fresh produce. It tastes great served as a side salad or your main lunch meal. Best of all, you don’t need to make a special dressing for this salad.
Continue reading “Chickpea Avocado Salad”
Back to School Dinners Made Easy
My oldest is going off to 1st Grade on Tuesday. I still can’t get over the fact that she is in grade school. When did she grow up? The school season starting also means sports, after school activities, homework, loads of laundry, and the list goes on. As much as I love cooking, on many of these nights, I’ll be looking for a nutritious but quick meal. And definitely meals that the kiddos are going to eat. I’ve compiled below some of our favorite family approved recipes. The best is that most of these take about 30 minutes to prepare so you can focus on homework, preparing lunch for the next day or spending time with your family.
Click on the recipe title below each image to get the recipes!
Easy Chicken Ramen with GF Noodles
Skinny Skillet Veggie Enchiladas
Butternut Squash and Lentil Salad
Middle Eastern Vegan Protein Bowl
Sprouted Moong Beans Sabzi Gujarati Style
One Pan Baked Salmon and Rainbow Veggies
Italian Stuffed Artichoke with a Garlic Cayenne Dip
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
Back to School Breakfast on the Go!
Summer is practically over in less than a week for us. I’m going to miss the lazy mornings, the relaxed schedules, and eating pancakes and french toast for breakfast. I’m looking forward to having a regular schedule in the mornings but planning them out will take some effort.
If you are looking for easy and healthy breakfasts then you’re in the right place! I’ve compiled some of our favorite breakfast recipes below. There are several chia pudding recipes as that has become a family favorite lately. Others, like the Apple Pie Oatmeal takes 3 minutes in the Instant Pot. I also like to make Almond Butter Breakfast Bars and Breakfast Oat Muffins over the weekend for on the go days.
If you want to see certain recipes on the blog, leave a comment below. I would love to create recipes for you!
Back to School Lunch Ideas
Last year, I had this beautiful plan of meal planning and prepping during the school week. The goal – to provide as many nutritious and yummy meals as I possibly could for the family. By May, I gave in to grilled cheese and mac and cheese being on the weekly rotation too often. I did have a great run of healthy meals most of the year though which empowers me to write another Back to School blog post. Continue reading “Back to School Lunch Ideas”
How to Cook Brown Rice
When I first started making brown rice, I was a bit intimidated. I can cook Basmati rice with my eyes closed but when it comes to brown rice, the ratio to water is different, cook time is different, and sometimes, there is a chewy bite to brown rice. I felt so out of my element.
I have tried multiple ways to cook brown rice and this recipe has become my fail-proof method. Even better, I’ve nailed both stove top and Instant Pot methods so you can choose what works for you.
Having rice in the fridge has helped me on numerous occasions. I can use it to make Pineapple Fried Rice, serve it on the side with a salmon, serve it up with lentils and so much more.
WHAT IS BROWN RICE?
Brown rice is actually rice with the hull still on it making it a whole grain. The germ and bran are in there too which gives it a chewy texture and nutty flavor. Because brown rice has the hull, germ, and bran, it takes longer to cook.
BE PATIENT
Trust me. I feel like I’m constantly on the go, but this one recipe will make you stop and smell the roses. And it’s worth it. All you have to do is keep the cover on the saucepan and not mess with it. Once it’s done cooking, let it rest. Just like all meats, rice also wants a little rest after spending all that time cooking to perfection. The additional 5 minutes of steam will make the rice fluffy and soft.
*Pro Tip: Start your rice first then work on dinner. Your rice will cook in the background while you get everything else done and not have to wait much.
HOW DO I SERVE BROWN RICE?
So many options! Try one of the following:
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
Pineapple Fried Rice
Zucchini Moong Dal
Mahi Mahi with Garlic Lemon Sauce
Instant Pot Rajma (Kidney Beans)
Instant Pot Black Eyed Peas Curry
How to Cook Brown Rice
July 29, 2021
Category
Vegetarian
Persons
4
Cook Time
40 minutes
Wait Time
5 minutes
Total Time
40 minutes
Ingredients
- 1 c brown rice, rinsed
- 2 c water
- 1/2 tsp salt
Instructions
For Stovetop:
- Combine rice, water, and salt in a medium saucepan (about 2qts).
- Bring to a boil on high then reduce to simmer for 35-40 minutes.
- Turn off stove, cover and steam for 5 minutes.
- Remove lid and fluff with a fork.
- Serve hot with your favorite meal.
For Instant Pot:
- Combine rice, water, and salt in Instant Pot.
- Cover and position vent to sealing.
- Set Manual Pressure for 20 minutes.
- When the timer beeps, NPR (natural pressure release) for 10 minutes.
- Release the remaining steam by changing the vault to venting position.
- Open lid and fluff rice with a fork.
- Serve hot with your favorite meal.
© 2021 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
It doesn’t get any tastier (or easier) than this delicious Citrus Herb Salmon topped with a sweet and spicy Mango Pico on a bed of Cilantro Lime Brown Rice. Ready in 30 minutes (yep, even the brown rice), this is the perfect healthy meal to serve your family. Continue reading “Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice”
Zucchini Moong Dal
As I raise my girls, it has become very important to me that they keep connected to their roots and one of the ways I do this is through food. Lucky for me, they both love the typical comfort food fare of “Dal Chawal” or Lentils and Rice. A twist on the traditional Moong Dal Fry, this recipe adds zucchini and is low in calorie but nutrient dense.
Ready in just 15 minutes, this has become my latest go to recipe when I’m tight on time. Because moong dal cooks very quickly, I don’t soak them for more than 20 minutes.
Nutrition is also very important when I’m serving this dish as a main meal to the girls, and this dish doesn’t disappoint.
1 cup of zucchini moong dal gives you:
- 156 kcal
- 8.7 gm protein
- 7 gm fiber
As to cooking it over the stove versus the instant pot, traditionally, the dal was boiled first then added to the spices. I love just using one pot to make the whole dish so I usually add the uncooked dal into the spices/gravy mix then cook it in the instant pot.
I hope you get a chance to try out this delicious recipe and enjoy it as much as my family does.
Zucchini Moong Dal
July 15, 2021
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
10 minutes
Wait Time
5 minutes
Total Time
15 minutes
Ingredients
- 1 c yellow moong dal, rinsed
- 2 c water for cooking
- 1 c zucchini, chopped
- 1 small onion, chopped
- 2 small tomatoes, chopped
- 1" ginger knob, grated
- 3-4 garlic cloves, minced
- 1 Tbsp Olive Oil
- 1/4 tsp hing/asafoetida
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1 1/4 tsp salt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 Tbsp fresh lemon juice
For tempering:
- 1 Tbsp Olive Oil
- 1/2 tsp cayenne pepper
- 1 dried red chili
Instructions
- Start the instant pot in sauté mode and add oil.
- Once it is heated, add cumin seeds and asafoetida.
- When the cumin seeds start to sizzle, add the onions, garlic, and ginger and saute for 2-3 minutes until the onions have become translucent.
- Add tomatoes, turmeric, cayenne, cumin, coriander, and salt. Mix well and saute for 2 minutes.
- Add the washed dal and water. Mix well.
- Press Cancel and close the lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 4 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
- Once the pressure is released and you have opened the lid, in a tempering pan, heat oil. When it is heated through, add cayenne powder and dried red chili. When it starts to sizzle, add chili oil to cooked dal. Squeeze in lemon juice and give it a good stir.
- Serve hot with Rice, Naan, or Roti.
© 2021 Copyright A Li\'l Bit of Spice
Looking for more lentil/dal recipes? I’ve got you covered. Check out some of these amazing dishes:
Sprouted Moong Beans Sabzi Gujarati Style
Spinach Dal
Instant Pot Kali Dal
Adai Waffles / Lentil Waffles
Here are the tools I used for this recipe:
Italian Stuffed Artichoke with a Garlic Cayenne Dip
Artichokes are abundant everywhere you go these days. My favorite are the ones from our local Farmer’s Market. You can taste the fresh quality and they are so much easier to cook than the store bought ones.
When I first starting eating these, my roommate in college introduced me to dipping them in butter. While they tasted good dipped in butter, I can only imagine all of the calories and cholesterol my body was ingesting. So I started using yogurt as a dipping base instead and I love it. The yogurt dip is so easy to change the flavor profile and I can keep it as simple or complex as I am in the mood for. This particular recipe, I kept it on the simple side with a little roasted garlic, cayenne, and salt mixed into the yogurt.
The traditional way of eating artichokes is by steaming them. I could (and actually have) eaten many whole artichokes all by myself. The husband used to eat them but eventually tired of steamed artichokes and stopped. I really wanted to him to share my love for artichokes so I’ve been trying many other ways to cook them. I’ve roasted (and burnt) them in the oven, stuffed them with various fillings that just didn’t hit the spot before I created this recipe.
All I can say is, you have got to try it! Oh man am I excited to share this stuffed artichoke recipe. Here are a couple of tips though when you are making these artichokes:
- Get fresh artichokes from your local Farmer’s Market. Trust me it makes a difference. The time spent cooking, the quality in taste, and the ease of prepping the artichokes are worth it!
- When you are prepping your artichoke, slice off the top quarter of the vegetable and make sure you trim off the ends of each leaf. Using your hands, gently push apart the leaves to create a wider space in the center for the heart to hold more of the stuffing.
- Put some muscle into removing the choke. Having stretched the artichoke to be able to hold the filling, it will be easier to remove the choke and the hair-like filaments.
Well….. what is the stuffing? Oh man, the most delicious and easiest to make. I used:
red onion (the color comes out so pretty)
bread crumbs (a combination of Italian seasoned and panko)
garlic (of course!)
lemon juice
vegetable broth (though you could replace it with white wine – the taste would still be excellent)
Parmesan cheese
a hint of pepper
Because I am stuffing the artichoke, I also did a 2 step cook. First, I par-steamed the artichoke while I made the stuffing, then I baked it all in the oven to finish cooking the artichoke and get that glorious color on the Parmesan cheese.
I really hope you get a chance to try this recipe out as it has become one of my favorites already!
From my kitchen to yours, I hope you enjoy this Italian Stuffed Artichoke with a Garlic Cayenne Dip.
Italian Stuffed Artichoke with a Garlic Cayenne Dip
June 18, 2021
Category
Vegetarian
Persons
2
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
For the Artichoke:
- 1 medium artichokes, trimmed and top 1/4 cut off
- 1/4 plus 1 Tbsp fresh squeezed lemon juice
- ½ cup plus 3 tablespoons unsalted butter
- 1/4 c purple onion, finely chopped
- 3 Tbsp garlic, minced
- 3 Tbsp vegetable broth
- 1 c Italian seasoned breadcrumbs
- 2 Tbsp fresh Italian parsley, finely chopped
- 1 Tbsp Parmesan cheese, finely grated
- freshly ground black pepper
For the Garlic Cayenne Dip:
- 1/3 c plain yogurt
- 4 cloves garlic
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
Instructions
- Fill a steamer pot with a 4 inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
- Drizzle 1 Tbsp of the lemon juice in the steamer pot.
- Place the artichoke, stem-end up, in the steamer basket, cover, and steam until it is tender, about 15 minutes.
- Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool.
- While the artichokes are steaming, preheat the oven to 375°F.
- Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes.
- Add the onions and garlic and cook until soft, about 3 minutes. Pour in the remaining lemon juice and the vegetable broth. Stir and let this simmer on low heat for about 4 minutes.
- Add the bread crumbs, panko and parsley, mix well.
- Remove from heat and season to taste with pepper and set aside to cool.
- Place the artichoke, sitting on its base, in a baking dish.
- Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
- Meanwhile, placet the garlic cloves in a double lined foil. Drizzle with 1 tsp olive oil. Wrap into a ball.
- Place the garlic and stuffed artichoke in the oven and bake until the breadcrumbs are golden and the cheese has melted, approximately 12-15 minutes.
- Remove from oven and let artichoke cool for a few minutes.
- In a bowl, whip yogurt to a smooth, creamy consistency.
- Add in the roasted garlic and mash into the yogurt. Add in the salt and cayenne pepper and mix well.
- Serve the whole artichoke with the garlic cayenne dip for presentation. Slice in half to make 2 servings.
© 2021 Copyright A Li\'l Bit of Spice
Farmer’s Market Crudites Platter with Hummus Two Ways
One of my favorite times of the year is the spring when the Farmer’s Market starts to get bigger with more and more farmers who start to bring a larger variety of produce and goodies. I’ve mentioned in the past that I like to make a menu for the week (more so my kids don’t complain they want something else than what is served), but what I haven’t mentioned is how I love going to the Farmer’s Market to do my weekly produce shopping. Sometimes, I will even tailor some of my dishes to include produce I find at the Market.
Recently, I partnered with our local Farmer’s Market (Danville Farmer’s Market) and I will be creating recipes for them a few times a month in the hopes that I can bring awareness to locally farmed produce at all of our farmer’s market. Having fresh, organic produce and supporting the local farms is a win-win.
This Spring Crudites Platter is so beautiful, we all had a bit of hard time digging in. No one wanted to mess it up. Ah well, our stomachs won that round. The beauty of this platter is that you are not restricted to the same produce I picked up. Pick up what your farmer’s market has, just make it colorful.
Here is what I used:
- Purple Cauliflower (chop these into big chunks)
- Rainbow Baby Carrots (trim the stems off and save to make pesto – be sustainable!)
- Radishes
- Watermelon Radishes (slice these a little thick into rounds to give a beautiful effect)
- Snap Peas
- Cucumbers (I sliced these on the diagonal for aesthetics. Feel free to slice into rounds or sticks to make them easier to serve)
- Cherry Tomatoes
As for the hummus, I chose purple sweet potato and red beets to be the base of each hummus. For the Red Beets, I roasted it with garlic, then pulsed it with a little tahini and a few other ingredients. This is by far one of my favorite variations on hummus. Paired with all that beautiful produce, it’s perfect!
For the Purple Sweet Potato, I baked it in the oven then pulsed it with tahini as well. Though the idea behind both hummus’ are the same, the flavor profile differ vastly. Yet both are addicting.
I hope you have a chance to make a beautiful Spring Crudites Platter like this for your next gathering. I promise you will love it.
Try it out and let me know what you think!
Spring Crudites Platter with Hummus Two Ways
June 3, 2021
Category
Appetizers
Vegetarian
Prep Time
15 minutes
Cook Time
40 minutes
Wait Time
5 minutes
Total Time
55 minutes
Ingredients
For the Crudites:
- 1 lb rainbow baby carrots, stems trimmed, scrubbed and peeled
- 1 watermelon radish, peeled and sliced into thick rounds
- 1 lb snap peas
- 1 head purple cauliflower, cut into large florets
- 1 bunch radishes, washed and stems trimmed
- 3-4 baby cucumbers, sliced into sticks or thick rounds
- 12 oz cherry tomatoes
For the Purple Sweet Potato Hummus:
- 2 large purple sweet potatoes, scrubbed, keep peel on
- 1/2 c canned chickpeas
- 1/4 c tahini
- 1/3 c aquafaba
- 6 cloves garlic**
- 2 Tbsp fresh squeezed lemon juice
- 2 Tbsp Olive Oil
- 1/2 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
For the Roasted Beet and Garlic Hummus:
- 2 large beets, peeled
- 1 14.5 oz can chickpeas, drained and rinsed, reserve liquid
- 1/4 c tahini
- 3 Tbsp fresh squeezed lemon juice
- 6 cloves garlic**
- 1/3 c Olive Oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
Instructions
- Preheat oven to 400 degrees F.
- Place sweet potatoes, beets, and garlic in individual foil sheets. Drizzle beets and garlic with olive oil. Wrap each food tightly into a ball and place on a baking sheet. Bake for 40 minutes.
- Remove and let cool before opening the foil wraps.
For the Sweet Potato Hummus:
- Remove foil wrap and peel skin. Chop into rough chunks and add to food processor. Add roasted garlic cloves and the rest of the ingredients. Blend until smooth (about 2-3 minutes).
- Transfer to a bowl and garnish with parsley, a drizzle of oil, and/or roasted chickpeas.
For the Roasted Beet and Garlic Hummus:
- Remove beets from foil and chop into rought chunks.
- Add into food processor with roasted garlic and the remaining ingredients.
- Blend until smooth (about 2-3 minutes)
- Transfer to a bowl and garnish with roasted chickpeas, toasted sesame seeds, and/or a drizzle of olive oil.
To Assemble the Crudites platter:
- Place the bowls of the hummus in the center of the platter. Add the larger veggies first, i.e. cauliflower and carrots.
- Fill in with medium sized veggies, i.e. cucumbers and snap peas.
- Add the smaller veggies, i.e. radishes and cherry tomatoes.
- Finally garnish with watermelon radish slices and edible flowers if you have any.
- Enjoy!
Notes
**Note: I used a whole bulb of garlic and divided between the two hummus dips as I knew I was making them at the same time (and a little extra garlic is always appreciated). If you are making only one hummus dip, follow the instructions of roasting cloves instead of the whole bulb.
© 2021 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
If you are looking for more delicious recipes, check these out:
Roasted Masala Chickpeas
Roasted Red Pepper Hummus
Spicy Garlic Hummus
Crispy Chickpeas and Sweet Potato Tacos
Summertime Watermelon Salad
Crisp, cold watermelon tossed with tangy feta and fresh mint is the perfect summertime salad to have on a hot day. This refreshing salad is a great side to have with grilled chicken, steak, and even hamburgers! Continue reading “Summertime Watermelon Salad”
Fig and Chia Pudding Parfait
If I had to choose any other fruit besides mango, figs would definitely take second place. The soft exterior, the honey sweet flesh, and the crunch of the seeds as you eat each one is just heaven. Pair it with chia pudding topped with fresh baked granola and garnished with a sprig of mint, well, you just won’t want anything else for breakfast!
Continue reading “Fig and Chia Pudding Parfait”
Garden Vegetable Quiche with a Gluten-Free Crust
A savory filling with a crispy, flaky crust loaded with fresh vegetables that is perfect for breakfast, brunch, lunch, and dinner!
Continue reading “Garden Vegetable Quiche with a Gluten-Free Crust”
Cilantro Chutney
Vibrant, fresh, mildly spicy, and packed with flavor, this Cilantro Chutney is a necessity in Indian cuisine. This particular chutney is made using fresh cilantro, mint, curry leaves, green chilies, cashews and spices.
Continue reading “Cilantro Chutney”
Guacamole Chaat Tostadas
Crunchy, creamy, spicy, tangy, with just a hint of sweet, these Guacamole Chaat Tostadas are the perfect marriage between Indian and Mexican cuisine!
Continue reading “Guacamole Chaat Tostadas”
Date Smoothie
A DECADENT Date Smoothie that is creamy, healthy, naturally sweetened and vegan!
Continue reading “Date Smoothie”
One Pan Baked Salmon and Rainbow Veggies
This one pan salmon is perfect for a busy weeknight meal. Ready in 15 minutes, it’s a nutritious meal the whole family will enjoy!
I love the idea of using just one pot or a pan. Not only is cleanup easy but you don’t spend forever in the kitchen cooking after a long hard day of work. Don’t get me wrong, the kitchen is my happy place. But weeknights are crazy when the kids are hungry and don’t have the patience to wait for me to cook an elaborate dinner.
My favorite part is that the girls eat the rainbow veggies I add on the side. The colors look so pretty and the girls love their rainbows as much as I do. Chopping the veggies and seasoning them doesn’t take very long and adding that glaze on the salmon with a little honey and mustard mix is perfect to brighten up the salmon.
I kept the seasoning for the veggies pretty simple – salt, pepper, and a little dried oregano. Why? Because I want the salmon to shine too. The veggies have their color that attracts you to them so the salmon should have something too, right? The glaze is very easy to make. Just mix a little dijon mustard, honey, garlic, and of course fresh squeezed lemon juice. Brush it on to the salmon and voila! All that is left to do is bake!
From my kitchen to yours, I hope you enjoy this easy and delicious One Pan Salmon with Rainbow Veggies!
One Pan Baked Salmon and Rainbow Veggies
March 26, 2021
Category
Meats
Persons
3
Serving Size
1 filet
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 3 salmon filets
- 1 c cherry tomatoes
- 1 bunch asparagus spears, chopped into 1" stems
- 1 yellow squash, sliced into 1" half moons
- 1 orange bell pepper, sliced into 1" cubes
- 1/2 purple onion, 1" slices
- 1 Tbsp Olive or Avocado Oil
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp dried oregano
For the glaze:
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 tsp minced garlic
- 2 tsp fresh squeezed lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400 degrees F.
- Line up all the veggies on a sheet pan as well as the salmon filets.
- Drizzle the oil over all of the veggies, and then season with salt, pepper, and dried oregano. Gently mix to make sure the seasonings have evenly coated the veggies.
- In a small bowl, combine all of the ingredients for the glaze and whisk well to emulsify.
- Using a pastry brush, brush the glaze onto the salmon (if you are using skinless salmon, make sure to brush both sides of the salmon).
- Bake for 13-15 minutes in the oven then remove.
- Let cool for 1-2 minutes before serving.
Notes
Notes:
*I prefer to use fresh salmon for this recipe, however, if you are using frozen salmon, make sure to thaw it at room temperature to allow for even cooking time.
*If you would like a crispy crust, stop baking 1-2 minutes early, change oven setting to broil and keep in oven for another 2-3 minutes after the baking time is over. Watch carefully so as not to burn.
© 2021 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Simple Homemade Crunchy Granola
Sweet, crunchy, nutty, and deliciously addicting! This Crunchy Granola has it all and it is so quick and easy to make! Add it to your yogurt, cereal or eat it for a snack. It also makes a great gift!
I’ve got this friend Michelle. She is one the most amazing moms I know. She and I are workout buddies, lunch wine partners, we turn to each other when our children worry or frustrate us, and she’s who I bounce my recipes off of all the time. Between our busy schedules, toddler/kid tantrums, and crazy lives whilst dealing with Covid, somehow we always find time to talk about food.
Whether we discuss what’s for dinner, ordering out, trying to find ways to get our kids to eat breakfast in a decent amount of time that is faster than a snail’s pace, food always makes its way into our daily conversations.
Several years ago, I had hosted an Easter Egg hunt and brunch potluck. Michelle was kind enough to volunteer to make some granola. Before this, I never thought to make granola at home, we always bought it. Man it was good.
At that time, my oldest was not really fond of eating granola. At another time, we were invited over to their place for brunch and sure enough there was granola. Michelle’s daughter Eleanor called it crunch-crunch and of course, in toddler language, that was good enough for Sanaya to start eating granola.
This crunchy granola recipe is in honor of Michelle and Eleanor who introduced homemade granola to my family after which we have never turned back to store bought. It is especially a nod of thank you and love to Eleanor’s love of crunch-crunch.
WHAT MAKES THIS GRANOLA SO CRUNCHY?
I’ve recently learned a secret during my experiments in the kitchen. If I melt the maple syrup and olive oil together for a couple of minutes. Once I’ve added this to the granola mix and it starts to cool down, the maple syrup starts to coagulate. As this heats and cools during the baking process, it will help the granola harden into one large chunk which you can then break into pieces.
WHAT MAKES THIS SO SPECIAL?
The simplicity of this granola I think is what I love best. It literally takes me 3 minutes to combine all the dry ingredients, another 3 minutes to heat up the syrup and oil and add it to the granola mix. After that, basically a waiting game for the granola to cook and cool down enough so we all can eat it without burning our mouths.
I always use coconut in my granola – it’s a staple I don’t think I can live without in my granola. As for the nuts, I chose to use almond slivers and pistachios. I kept the pistachios whole for an added crunch and they taste SO good roasted. You can easily give them a rough chop if you have little ones who are not able to have whole nuts just yet.
Well… what are you waiting for? Go ahead. Try this recipe and get hooked like we have!
From my kitchen to yours, I hope you enjoy this deliciously Simple Homemade Crunchy Granola.
Simple Homemade Crunchy Granola
March 19, 2021
Category
Breakfast
Persons
6
Prep Time
6 minutes
Cook Time
22 minutes
Wait Time
5 minutes
Total Time
28 minutes
Ingredients
- 1 1/2 c old fashioned rolled oats
- 1/2 c coconut flakes
- 1/2 c raw almond slivers
- 1/2 c pistachios (optional: roughly chopped up)
- 1/4 tsp salt
- 3 Tbsp Olive Oil
- 1/3 c maple syrup
- 1 tsp vanilla extract
- 1 Tbsp Brown Sugar
Instructions
- Preheat oven to 325 degrees F.
- Line a baking sheet with parchment paper or silicone mat.
- In a large bowl, combine oats, coconut flakes, almonds, pistachios, brown sugar, and salt. Stir to mix well.
- In a small saucepan, combine maple syrup and oil. Simmer over medium heat for 2-3 minutes until completely emulsified. Add in the vanilla extract and give it a quick whisk.
- Pour over the oats mixture and stir to combine thoroughly.
- Transfer granola mix to the baking sheet and spread into a thin, even layer.
- Bake for 20-25 minutes.
- Granola should be golden brown in color.
- Remove from oven and let cool for 5 minutes.
- Store in an airtight container for up to 2 weeks!
© 2021 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Roasted Rainbow Veggies
Roasting vegetables is one of my favorite ways to eat any vegetable. Having several different colors and cooking them together is the best in my book! You get plenty of vitamins and minerals and the different colors are just so pretty to look at! These Roasted Rainbow Veggies are the perfect way to serve your veggies for adults and kids, making them fun, easy, and healthy.
Rainbows have always been popular in our home, with me always telling my girls to eat their colors and the girls loving anything to do with rainbows, unicorns, and princesses. Roasting the veggies in a rainbow on a sheet pan is about the easiest recipe I have ever made. The vast array of vitamins and minerals that we get to eat with our dinner makes this one of my healthiest recipes.
For my colors, I chose beets, carrots, yellow squash, asparagus, and purple potato. You don’t have to stick to those same colors. Honestly, go for what you find in your fridge. Here are a few ideas to get you started for your own Roasted Rainbow Veggies:
RED: beets, tomatoes, red bell pepper
ORANGE: carrots, butternut squash, acorn squash, pumpkin
YELLOW: yellow squash, yellow bell pepper, golden beets, yellow onions
GREEN: zucchini, broccoli, asparagus, brussels sprouts
BLUE/PURPLE: purple sweet potatoes, purple carrots, eggplant, purple onions
So now that you have options, how do you make your own Roasted Rainbow Veggies? All you need is a good chopping board, a sharp knife, and a sheet pan. As to the flavors, my standard is to add a little dried oregano for taste with salt, pepper, and olive oil. Roast in the oven for 25-30 minutes (times do vary based on the type of veggies you choose), and serve it up with any dinner.
I can’t wait to see what veggies you chose to make your rainbow. Be sure to let me know in the comments or tag me on Instagram or Facebook!
From my kitchen to yours, I hope you enjoy these quick, delicious, and healthy Roasted Rainbow Veggies!
Roasted Rainbow Veggies
March 17, 2021
Category
Appetizers
Persons
4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1 large beet, peeled and chopped in 1" cubes
- 3-4 med sized carrots, peeled, sliced in rounds
- 1 yellow squash, chopped in half moons
- 1 bunch asparagus, chopped in 1" pieces
- 1 purple sweet potato, peeled and chopped in 1" cubes
- 2 Tbsp Olive Oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried Oregano
Instructions
- Preheat oven to 400 degrees F.
- Arrange all the veggies on a sheet pan, then drizzle with olive oil. Season with salt, pepper, and oregano.
- Give the veggies a quick toss to incorporate the oil and seasoning.
- Bake for 25-30 minutes.
- Remove from oven and let cool for 2-3 minutes before serving.
© 2021 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Springtime Lentil Salad
Spring is almost here. I can feel it in the air and I’m so excited! It’s one of my favorite seasons when all the flowers bloom, the grass is luscious green, and the weather is perfect! This amazing lentil salad is a nod to that feeling and to welcome spring in my life because I cannot wait a moment longer.
Perfectly cooked, tender lentils, crisp and juicy bell peppers, fresh mint, sweet pomegranates, sharp onions, the crunchy cucumbers all drizzled with a fresh basil vinaigrette. How can you say no to that? While the lentils are cooking, you can chop the veggies and make the vinaigrette so all you have to do is toss the salad together when the lentils are done. Make this on the weekend as part of your meal prep, have it for lunch, or even serve it for dinner as a side. It’s so versatile, quick, easy, and delicious.
Not only does this wonderful lentil salad taste good and is quick to make, it is packed with protein and nutrients. Check it out:
- Great source of protein – 13 gm per serving
- 23% DRI of Fiber
- 30% DRI of Iron
- 24% DRI of Phosphorous
- 77% DRI of Vit. C
- 127% DRI of Folic Acid
- 60% DRI of Vit. K
In addition to how nutrient dense this salad is and delicious it is to gobble up, I love how versatile it is. Add in some goat cheese for a little decadence, change out the mint to parsley if the mint is too strong for you, add in a few more veggies for more crunch or even toss in some nuts if you please.
So… try out this delicious Springtime Lentil Salad and welcome the new season with me!
Springtime Lentil Salad
March 10, 2021
Category
Salads
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
For the Lentils:
- 1 cup lentils uncooked, french green or brown lentils, rinsed
- 3 c water
- 1 tsp salt
For the Salad:
- 1 c English cucumber, finely diced
- 1 c red onion, finely diced
- ¾ cup fresh mint leaves, roughly chopped, loosely packed
- 1/4 c pomegranate arils
- 1 c orange bell pepper, finely diced
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Basil Vinaigrette
- 1 c basil packed
- ¼ c white wine vinegar
- 1 Tbsp agave
- 3 cloves garlic
- ¼ tsp crushed red pepper
- ½ c olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
For the Lentils:
- In a medium sized saucepan, combine the lentils, water, and salt together. Bring to a boil on high heat then reduce to low and simmer for 20-25 minutes.
- Meanwhile, combine all of the ingredients for the vinaigrette in an air tight jar and shake vigorously until emulsified.
- When the lentils are done, drain any excess water and transfer the lentils to a large bowl. Add in chopped veggies, pomegranate, and mint and toss well. Season with salt and pepper.
- Drizzle the vinaigrette over the top right before serving and give it a good toss to combine with the salad.
- Enjoy!
© 2021 Copyright A Li\'l Bit of Spice
Here are the tools I used to make this recipe:
Brussels Sprouts Grain Bowl
If you have been following me then you know how much I love my bowls. Experimenting with different flavor profiles, playing around with new dressings, and oftentimes using whatever vegetables are left in the fridge waiting to be saved from their last moments are the best part of creating my new bowl.
My brussels sprouts were facing a similar fate as mentioned above. I had enough left that I could create a whole new dish with just them, but so few that I didn’t want to waste them either. Grain bowls are perfect for these types of situations especially if you are using a variety of different ingredients.
This one turned out so delicious that I actually went out and bought more brussels sprouts even though I am trying to move on to spring veggies! We’ve now had this bowl 4 times in the last 2 weeks and no one in my household minds – in fact, they love it !
I added in some sweet potato for a little starch, sweetness, and fiber, and avocado for protein. As for the dressing, keeping it simple was the best route. I made a honey dijon dressing that worked wonders. The tang from the dijon and the sweet honey are a perfect balance to the bowl.
So…what are you waiting for? Try this delicious Brussels Sprouts Grain Bowl and become a fan too!
Brussels Sprouts Grain Bowl
March 5, 2021
Category
Salads
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 1lb Brussels Sprouts, halved (quartered for larger ones)
- 2 med sized Sweet Potatoes, peeled, cubed
- 1 Avocado, sliced
- 1/4 c cashews, dry roasted, roughly chopped
- 1 tsp Everything Bagel seasoning
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp turmeric
- 2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger
- 1 Tbsp Olive Oil
For the quinoa:
- 1/2 c quinoa, uncooked
- 1 c water
- 1/4 tsp salt
For the Honey Dijon Dressing:
- 1/2 cup olive oil
- 2 Tablespoon Apple Cider Vinegar
- 2 Tablespoon Honey
- 4 teaspoons dijon mustard
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400 degrees F
- Line a baking sheet with parchment or silicone mat.
- In a large bowl, combine the cumin, paprika, salt, black pepper, turmeric, cayenne pepper, garlic powder, onion powder, and ground ginger. Add in the oil and mix well until combined.
- Add in the brussels sprouts and sweet potato and toss to coat completely.
- Transfer to the baking sheet and bake for 30 minutes.
- Meanwhile, rinse the quinoa thoroughly. Transfer to a medium sized saucepan and add the water and salt. Bring to a boil on med high heat, then reduce to simmer and cook uncovered for 15 minutes.
- Remove quinoa from heat, cover, and let sit for 5 minutes before fluffing with a fork.
- On the side, add all of the ingredients for the dressing into an airtight jar/container. Shake vigorously until all of the ingredients have emulsified.
- When the veggies are done, assemble the bowl.
- Divide the quinoa equally into 4 bowls followed by the veggies. Add the sliced avocados and chopped cashews. Drizzle the dressing and garnish with the Everything Bagel seasoning.
- Enjoy warm!
© 2021 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Sprouted Moong Beans Sabzi Gujarati Style
Growing up, my Mom would make these sprouted moong beans for dinner often. I remember my brother and I were not big fans and would hate eating them. Now that I’m an adult, maybe a switch has flipped? I don’t know but I definitely love this recipe and could easily eat this dish 2-3 times a week. Thanks Mom!
WHAT ARE SPROUTED MOONG BEANS?
Sprouted moong beans are basically moong beans that have been soaked in water then left in a warm place to germinate. They are very popular in Indian and Pakistani cooking though many people across the globe are starting to embrace this food more and more.
Some of the more popular ways to eat sprouted moong beans is to add them in to salads and sandwiches, however, some of the more traditional ways to make them is to make a curry, a sabzi, and even dosas out of these delicious babies.
WHY SHOULD I EAT SPROUTED MOONG BEANS?
Because they are a powerhouse of nutrients. These legumes are one of the best sources of plant based protein providing ~14gm in 1 cup cooked. Take a look at some of these other benefits:
- Fiber: 15.4 grams
- Folate (B9): 80% of the Reference Daily Intake (RDI)
- Manganese: 30% of the RDI
- Magnesium: 24% of the RDI
- Vitamin B1: 22% of the RDI
- Phosphorus: 20% of the RDI
- Iron: 16% of the RDI
- Copper: 16% of the RDI
- Potassium: 15% of the RDI
- Zinc: 11% of the RDI
WHERE CAN I GET SPROUTED MOONG BEANS?
Moong Beans are easy to sprout at home (I love this method provided by Piping Pot Curry) or you can find them at your local Indian or Asian grocery store.
So now that you know what I know about these delicious and nutritious legumes, let me tell you how to make them. This particular recipe is my mom’s (I’ve not made a single change to it because it’s so perfect the way it is!) and I love the simplicity of it as it carries a depth of flavor too.
There are two methods of making this dish. One is in the instant pot and the other over the stove. I’ve given both versions in the recipe card below so feel free to try both to see which you prefer!
From my kitchen to yours, I hope you enjoy these Sprouted Moong Beans as much as we do!
Sprouted Moong Beans Sabzi Gujarati Style
March 1, 2021
Persons
4
Serving Size
1 cup
Prep Time
2 minutes
Cook Time
5 minutes
Total Time
7 minutes
Ingredients
- 2 c sprouted moong beans
- 4-5 cloves garlic, chopped in halves
- 1 tsp cumin seeds
- 1/4 tsp turmeric
- 1/2 tsp hing (asafoetida)
- 1 tsp Kashmiri red chili / cayenne pepper
- 1 tsp coriander powder
- 1/2 tsp sugar
- 1 tsp salt
- 2/3 c water
- 1 1/2 Tbsp oil, divided
- 1 serrano pepper, chopped
- 1 Tbsp Cilantro, chopped, to garnish
Instructions
For Instant Pot Method:
- Start the saute mode and let the pot heat up.
- Add in 1 Tbsp oil and cumin seeds. When the cumin seeds start to splutter, add in the garlic and let it roast for a good 30-45 seconds.
- Add in the turmeric, hing, and cayenne pepper and give it a quick stir to help bloom the spices.
- Add in the moong sprouts and water. Mix well with the spices.
- Finally add in coriander powder, sugar, and salt.
- Turn off saute mode, seal Instant Pot in sealing position and set to Manual Cook for 5 minutes.
- When the timer beeps, release the pressure immediately.
- On the side, in a small tempering pan, heat oil on medium heat. Add in the green chilies and let it roast for 30 seconds. Add these in to the moong sabzi and give it a good stir.
- Garnish with cilantro and serve hot with Roti.
For Stovetop Method:
- Add the sprouted moong beans in a pressure cooker with salt and water and cover the lid. Let it cook for 2 whistles then remove from heat. Release the pressure and open the pressure cooker.
- On medium heat, in a nonstick pan, heat 1 Tbsp oil and add cumin seeds. Add in the garlic and green chilies. Roast for 30 seconds to let the flavors build.
- Add in the turmeric, hing, and cayenne pepper and give it a quick stir to help bloom the spices.
- Next add in the cooked sprouted moong beans, coriander powder, and sugar. Mix well and let it cook for 1-2 minutes.
- Turn off stove, garnish with cilantro and serve hot with Roti.
Notes
**Note: the cook time given is for the Instant Pot Method. Stovetop takes and additional 3-4 minutes in my experience but overall, this dish takes less than 15 minutes to make.
© 2021 Copyright A Li\'l Bit of Spice
Here are the tools I used to make this recipe:
