Tag: make ahead

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Breakfast Soufflé Bites

These Breakfast Soufflé Bites are so quick to make, delicious, and fun to play with the toppings.  Even better, you can make them ahead and freeze them to reheat on a busy morning.

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Light, airy and packed with protein and a variety of nutrients, you don’t have to worry about what healthy breakfast to make in the mornings.  Wrap them in foil, pop them in the freezer and when you want to eat them, reheat in the toaster oven or oven and they’re the perfect breakfast on the go meal.
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Here are the add-ins I used:

  • Mushrooms and Spinach
  • Tomato, Basil and Mozzarella
  • Mexican Fiesta – bell peppers and onions with fajita seasoning
  • Broccoli and cheddar
  • Jalapeño Popper – jalapeños and cheddar cheese
  • Leftover Jamboree

What toppings will you play around with?

From my breakfast table to yours, I hope you enjoy this!

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Rainbow Fajita Bowl

Summertime salads are one of my favorites to eat.  They’re simple, light, filling, and don’t take much time in front of the stove or oven.  I love this Rainbow Fajita Bowl because it is so easy to pull together and you can eat it as a dinner meal or prep it on the weekends for weekday lunches.
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It’s vegan but if you’re looking to add in some chicken, super simple to do that too.  I’ll include it in the notes below!   You can marinate the chicken 30 minutes ahead or overnight but still get an amazing, tasty, juicy chicken too!
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But on to my bowl.  I just love the colors in this salad.  And the fact that my girls ate it because of the rainbow foods (ok, well maybe they ate one leaf of salad but at least I got one in!).  Drizzle with some chili lime dressing and you’re set!  The spice, the crunch, the sweet corn… I think this salad bowl is calling my name for lunch again today!
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Get your kids involved in this one.  Once you have all the ingredients ready, have them help you assemble them for make ahead lunches for you  and your kids!

From my kitchen to yours, enjoy this rainbow of colors and burst of flavor!

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Breakfast Oat Muffins

Breakfast is such an important meal for everyone.  It’s been more relaxed for us lately due to the quarantine, but when school restarts, it’s going to get crazy in my house.  With two kids in two different schools that are miles apart and me rushing to make sure both are on time.  Yeah, I can imagine how smooth that is going to be! Continue reading “Breakfast Oat Muffins” →

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Instant Pot Black Eyed Peas Curry

When Sanaya, my eldest, was about 3 years old, we had gone to Pankaj’s cousin’s house for a play date.  Sanaya and her cousin Aarya are besties.  They’re only 2 months apart in age and our families have gone through the journey of parenting together since we were pregnant.

Anyways, this story is from a time when Sanaya was very picky about food, especially Indian food.  Though I feel like in her short life, she’s either been picky or a proper foodie.  Kids!
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My sister-in-law, Aarya’s mother had made a black eyed peas curry.  I remember growing up my mom making this often so I got excited but nervous also.  Will Saanu eat it?  Will she like it?  I’m hoping she likes it because I’m really trying to get the girls to have an appreciation for Indian food.
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Surprisingly, and luckily, she loved it and for once, ate most of her food without a fuss.  I felt like I found a magical key.  Since then, this is one recipe I make often for the girls, especially when I’m in a pinch as it takes less than 30 minutes to make.
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These black eyed peas are perfect for a weeknight meal.  Not only are they delicious and quick to make, they are also rich in fiber, protein and non-dairy calcium.
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Notes:
I soak them at the beginning of meal prep.  If you don’t want to soak them, simply increase the cook time from 12 minutes to 20.

You can store any leftovers in the fridge for up to 3-4 days.

For Stovetop: Soak black eyed peas for at least 1 hour.  Then boil them in 4 cups of water for 45 minutes.  Drain and add to spices as indicated in step 5.  Add only 1 c water and cook for an additional 15 minutes.

For Slow Cooker:  Follow directions below and cook on low for 6 hours.

From my kitchen to yours, I hope you enjoy this Dal (Lentil)!


Instant Pot Black Eyed Peas Curry

  • Servings: 4
  • Print

Ingredients:

1 c dried black eyed peas, soaked

1 onion, chopped

2 tomatoes, chopped

4 garlic cloves, minced

1″ ginger knob, grated

1 bay leaf

1 tsp cayenne pepper

½ tsp turmeric

2 tsp coriander powder

1 tsp garam masala

1 tsp salt

2 c water for cooking

1 Tbsp lemon juice

1 Tbsp olive oil

1 tsp cumin seeds

½ tsp hing (asafoetida)

Directions:

1. Set Instant pot to saute mode.  Add oil and let heat.

2. Add cumin seeds and hing.

3. When the cumin seeds start to splutter, add in onions, ginger and garlic.  Saute for 3-5 minutes, until the onions are tender and translucent.

4. Add in the tomatoes and spices and cook for 3-5 minutes, or until the oil starts separating from the tomatoes.

5. Drain the water from the black eyed peas and add to the instant pot.  Add the 2 c water and mix well.

6. Cover instant pot and set vent to sealing postion.

7. Change setting to manual/pressure cook mode and set timer for 12 minutes.

8. When the timer goes off, let pressure release naturally for 10 minutes before releasing the remaining pressure.

9. Add lemon juice and give a quick stir before serving.

Serve with Naan or Rice.

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Rainbow Lentil Stew Yum

Rainy days always inspire a bowl of soup from my kitchen.  This particular stew is inspired from my love of including rainbows in my food.  Even better, it’s a one pot meal that’s easy to make with staple ingredients already in your pantry/fridge. Continue reading “Rainbow Lentil Stew Yum “ →

Rainy days always inspire a bowl of soup from my kitchen.  This particular stew is inspired from my love of including rainbows in my food.  Even better, it’s a one pot meal that’s easy to make with staple ingredients already in your pantry/fridge. Continue reading “Rainbow Lentil Stew Yum “ →

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Instant Pot Chole Yum

Growing up, one of my favorite North Indian dishes has always been Chole.  Whether we were eating at a wedding, an Indian restaurant, or requesting it as my special birthday dinner, Chole has always been a constant and a comfort in my life.  The aroma of it freshly made in the air, just pulls at you.
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There are so many different versions of making this recipe based on where in North India you are.  Sometimes, even in the same region, recipes differ vastly from home to home.  I prefer mine to have a thick red gravy, which is best achieved I’ve found by adding an abundance of tomatoes (and I really mean A LOT)  and spices.  The best part is that this dish is such a classic, you can never go wrong.  Serve it hot with rice, naan or Bhatura and be prepared to be wowed!
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From my Kitchen to yours, I really hope you enjoy this.

Ingredients:
1 c dried chickpeas, washed and soaked overnight (at least 4 hours)
1 ½ c water
1 Tbsp Olive or Avocado Oil
5 cloves garlic, minced
1″ ginger, grated
1 large yellow onion, finely chopped
3 med-large tomatoes, finely chopped
1 ¾ c tomato sauce
2 tsp cayenne pepper (or to taste)
2 tsp coriander powder
1 Tbsp Chole Masala
1 tsp aamchur (dry mango) powder
1 ½ tsp cumin seeds
2-3 bay leaves
½ tsp peppercorns
1″ cinnamon stick
cilantro to garnish

Directions:
1. Start the instant pot on sauté mode.  Add oil and let it heat up.
2. Add cumin seeds and let them splutter.  Add in the cinnamon stick, peppercorns and bay leaf.  Sauté for 30 seconds.
3. Add ginger and garlic and sauté for another 30 seconds.
4. Add in the onions and sauté for 3-5 minutes until they turn translucent and start shrinking.
5. Add in the tomatoes, cayenne pepper, coriander powder, chole masala, and salt.  Cook for 2-3 minutes until the tomatoes start softening.  Add in the tomato sauce and cook for another 2-3 minutes.
6. Drain the water from the chickpeas and add them to the instant pot.  Mix well with the gravy and cook for 2-3 minutes.
7. Add in the water and mix well.  Turn off the instant pot, cover with vent to sealing position and change setting to manual/pressure cook for 40 minutes.
8.  When the instant pot beeps, do a 20 minute NPR (natural pressure release).  If the pin has not dropped at this point, release the pressure and open the instant pot.
9.  Change setting to sauté, add in the aamchur powder and let boil for 3-5 minutes.  Taste and adjust for salt.
10. Garnish with fresh cilantro and serve hot with rice, naan or bhature.

Enjoy!

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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:

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Chicken Pot Pie

Updated Jan 4, 2020 from the original post published Sept, 2015.

Chicken pot pie is a family favorite in this household.  My kids have been asking for this almost biweekly for the past couple of months.  It makes me so happy that they would love eating my pot pie (though I secretly think it’s mostly because the name has “pie” in it).  I have included in the recipe notes to make this recipe vegetarian and vegan so try it out and let me know what you think!

A hack that I have been known to use on occasion is buying rotisserie chicken, shredding it up and using that instead of baking my own.  This simply cuts down on the time involved to make the pot pie.  If you choose to go this route, remember to buy an herb roasted or seasoned chicken so that there is added flavor.  You can also make these in individual ramekins to personalize them by adding chicken to those who want it and keeping it vegetarian for those who prefer not.

Making chicken pot pie on a busy weeknight may not be ideal but it you can totally make and assemble the pie over the weekend and simply bake it during any weeknight.  Storage is easy as it can last in the fridge up to 5 days.  So what are you waiting for?  Make this your next meal and feel the comfort of home!

From my kitchen to yours, I hope you enjoy this delicious Chicken Pot Pie!

Here are the tools I used to make this recipe: