**Updated Feb 2021. Originally published May 2020**
Popeye muffins are one of the girls’ favorites. I started making these when the girls were too young to eat leafy greens but old enough to eat more than pureed meals. They were an instant hit then, and luckily they still are now. Vibrant green, sweet and soft…. you can’t go wrong with these!
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!
Yum
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.
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.
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.
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)!
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.
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!
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.
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).
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!
