**Originally published Jun 2017, edited and updated Feb 2021.
Poblano What?! A burger with Pav Bhaji?! Yep you heard it right. A Pav Bhaji Burger….. with Poblano Peppers. Pav Bhaji is a very popular dish in India and among Indians everywhere in the world. Back in the 1800’s, workers would take leftover veggies and turn it into a curry. These workers usually could not afford much so they became creative. I piggy backed on that creativity and put my own spin to a classic Indian dish. Continue reading “Poblano Pav Bhaji Burger Yum “→
This Chickpea and Tomato Soup is healthy, delicious, carb-free and easy to make in less than 30 minutes! All you have to do is chop and simmer the soup until it’s done! A family favorite, we add this to the rotation in the fall and winter months almost on a weekly basis!
The girls love this because it is simple, yet flavorful and they have so much fun making it with me (and eating half the ingredients).
Though traditionally mild in flavor, I’ve added fresh and dried herbs as well as a small parmesan rind to bump up the flavor. You will be amazed at the difference the cheese rind makes. If you don’t have any, don’t worry … the soup is still delicious!
To store cheese rinds, simply keep the rinds in a sealable plastic bag and place in the freezer indefinitely. Pull it out whenever you are ready to use it. Such a simple and delicious trick!
I did omit the pasta that is usually part of a traditional Italian Chickpea and Tomato Soup because I do serve this with bread on the side. However, feel free to add in the pasta if your heart and belly desire. Simply add in 1 cup of any small pasta you have at home (mini macaroni, ditalini, mini shells are some examples you can use).
From my kitchen to yours, I hope this soup brings as much comfort and warmth to you as it does to my family!
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.
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!
