Tag: vegetarian

June 24, 2020July 5, 2020

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.

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)!

Instant Pot Black Eyed Peas Curry

Servings: 4
Prep Time: 10 mins
Cook Time: 30-35 mins
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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.

June 22, 2020January 24, 2021

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.

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!

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!

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!

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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!

Sapna5 Comments

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.

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That being said, I think for my hubby, it would be salsa. Honestly, I’ve never seen a salsa that man has not devoured.

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!

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!

June 19, 2020July 5, 2020

June 17, 2020July 5, 2020

Spinach Dal Paratha

I love up-cycling leftovers and this is one of those ideal recipes to do so! Healthy, delicious, and quick to make, these Spinach Dal Parathas are perfect to use up Spinach Dal without feeling like you are eating leftovers or compromising taste. Continue reading “Spinach Dal Paratha” →

June 15, 2020July 5, 2020

Instant Pot Tortilla Soup

Tortilla Soup is one of my favorite soups. Especially this instant pot recipe which takes only 4 minutes to cook! It’s filled with delicious veggies and spices like ancho chile and chipotle powder to build a good depth of flavor. Perfect for a hectic weeknight or a cold day, this tortilla soup is a great way to use up pantry essentials. Continue reading “Instant Pot Tortilla Soup” →

Roasted Chili Almonds

Chili almonds are the perfect snack. You can make these ahead and have them after a workout, an afternoon snack, or even on a cheeseboard. Quick to make, these chili almonds are a delicious combination of spicy and crunchy. Continue reading “Roasted Chili Almonds” →

June 8, 2020July 5, 2020

Sapna7 Comments

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” →

June 5, 2020July 5, 2020

Paneer Cabbage Cups

Paneer Cabbage Cups are a light and healthy dish that is packed with a burst of flavor and texture in each bite. The spicy jalapeño, a pop of lemon, the crunch of the cabbage and the creaminess of the paneer and avocados. And if you know me, the vibrant colors of all the different veggies bring this together in the most perfect way. You just can’t go wrong! Continue reading “Paneer Cabbage Cups” →

June 3, 2020July 5, 2020

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!

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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!

June 1, 2020July 5, 2020

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” →

May 30, 2020July 5, 2020

Garlic Herb Potato Stacks

Crispy, garlicky, and full of flavor, these Garlic Herb Potato Stacks are an easy to make crowd pleaser! One of my new favorite ways to eat potatoes, you really can’t go wrong with them. Continue reading “Garlic Herb Potato Stacks” →

May 24, 2020July 4, 2020

Grilled Veggie and Couscous Salad Yum

The weather has been so nice lately and we love spending the days in our backyard as much as possible. The evenings have also been amazing so we have been grilling and BBQ’ing more often. Continue reading “Grilled Veggie and Couscous Salad Yum “ →

May 21, 2020July 4, 2020

April 14, 2020July 4, 2020

Root Vegetable Salad Yum

Root vegetables are so versatile in any recipe you use. They can be roasted, baked, sautéed, mashed or even eaten raw! They have an earthy taste when raw that turns sweet when you cook them. Continue reading “Root Vegetable Salad Yum “ →

April 2, 2020July 4, 2020

Apple Pie Oatmeal Yum

I really had to find a way to sell eating oatmeal to my kids. We went through a phase where they loved oatmeal then, for the past 6 months, just the name would send them running in fear as if I was punishing them.

So, what does any desperate mother do? Change the name, feed the same food, and take the win. Seriously, I love this game where they think they won, and I know I definitely did!

When I first started making steel cut oats, it was a dump and turn on the machine type deal. You can absolutely still do that with this recipe instead of roasting the oats. I just love to do that because it gives it a little more of a nutty flavor and aroma. We are all busy these days and need more time so if you don’t have enough to roast the oats, don’t worry – the oatmeal will still taste just as great. (Side note, I do not roast the oats in the slow cooker as it takes forever to heat up – at least for me – and I don’t have the patience for that).

I love this recipe because it is so easy to make and you can batch cook it so it lasts you for a few days. Let’s face it, life is crazy for a lot of us, between working from home, homeschooling children and just trying to keep sane. My favorite method of cooking this recipe is either in a slow cooker or an instant pot as you don’t have to spend so much time watching over it. It is therapeutic to just stand over the stove and stir it until it cooks (as I practice to zone out the kids bickering who will get a certain spoon or sit in a specific spot).

I’ve made it all three ways so I know it turns out delicious regardless of your method of cooking. The ratios below are for 4-6 servings. You can double or triple the amount without any change in flavor and store it in the fridge for 2-3 days. Just add a little milk or water when you are reheating it to loosen it up a bit.

From my kitchen to yours, I hope you and your family enjoy this apple pie oatmeal!

Ingredients:
2 apples, peeled, cored and diced (reserve ½ apple, chopped for topping)
2 c almond milk
1 c water
1 c steel cut oats
2 Tbsp Brown Sugar
2 tsp cinnamon powder
2 Tbsp ground flaxseed
1 Tbsp EVOO or Avo Oil
¼ tsp salt
¼ c chopped walnuts

Directions:
For Instant Pot:
Set to sauté mode and heat up oil. Add the oats and roast for 3-5 minutes. Add in the apples and mix for 1 minute. Add in the remaining ingredients and cover instant pot with vent in sealing position. Change setting to pressure cook or manual and set time for 5 minutes. When the instant pot beeps, do a 20 minute NPR (natural pressure release). Release the steam left in the vent and open up the instant pot. Add remaining apples and walnuts for topping and enjoy hot!

For Slow Cooker:
Spray the inside of your slow cooker with a little cooking spray to prevent burning and sticking.
Mix all ingredients and cover overnight. Set a delay start for 4 hours with a cooking time for 4 hours on high heat. Remove cover and stir to combine evenly. Serve hot with toppings and enjoy!

For Stovetop:
Heat a large saucepan over medium heat and add in the oil. Add the oats and roast for 3-5 minutes. Add in the apples and mix for 1 minute.Add in the remaining ingredients and stir continuously for the first 3-5 minutes until the oats start thickening. Cook for 35 minutes, stirring frequently. As they start to become creamy and thick, you may want to lower the heat. Once they are cooked, remove from heat and let them rest for about 5 minutes. Serve hot with toppings and enjoy!

March 28, 2020July 4, 2020

Butternut Squash and Thyme Risotto Yum

One of my favorite Italian dishes is risotto. It’s so creamy, decadent, and delicious. I started experimenting with the basics of making risotto about 9 months ago.
When I first started making it, I was a little intimidated. To be honest, I had to work up my nerve to attempt it for quite a while as I had heard stories about how hard it is to make risotto. One day, I decided to just go for it. If nothing else, I have frozen pizza to serve the family. (Yep, I always have frozen pizza on hand …. though, currently I stock this amazing cauliflower crust pizza with veggies on top. Ummm, anyways, story for another time.)

I must have looked through a dozen recipes to see which didn’t intimidate me and seemed the easiest. In hindsight, they are all easy. You see, I think people get overwhelmed with the idea that you have to babysit this dish. You literally do. It’s not a quick and easy weeknight dinner but it is an amazing labor of love. From start to finish, I would say cooking this specific dish (we’re including the time to roast the squash), I spent about an hour in front of the stove. About 80% of that is stirring the risotto so it doesn’t stick, 10% was prep work and 10% was zoning out the kids while they screamed their latest rock concert with Frozen lyrics.

The secret to a perfect risotto, you have to stir the broth in one ladle at a time. Yep, a bit tedious, but this is definitely one of those times where patience brings very delectable rewards.

During my extensive research to find an “easy” recipe for risotto, I also looked into why I couldn’t just add the broth all at once. One reason that I found for adding the broth slowly is that by doing so, the rice releases the starch slowly and therefore, giving the dish its creamy texture. Adding the broth all at once, covering it and leaving it to cook can ruin your risotto in two different ways. One, the water will sit at the bottom from lack of stirring the risotto and can burn the dish from the bottom. Second, instead of giving the risotto its creamy texture, dumping the broth all at once can make break the rice and make it mushy rather than keeping the rice kernels whole but cooked and creamy.

I know this seems like a lot but really, it’s just reinforcing the fact that you need to add your broth slowly and you will have an amazing risotto.

The only other tip I want to add is to constantly check for salt. I used veggie bouillon combined with water for my broth in this recipe. You can use a low sodium broth also. The bouillons tend to have a higher sodium content so don’t add salt until you’ve tasted it. The parmesan cheese also brings a lot of salt content with it. The last thing you want to end up with a salty risotto you can barely eat (trust me, I’ve done this too. Speaking from unfortunate experience). Keep tasting as you go.
Fun fact, arborio rice looks very similar to idli rice. In fact, I picked it up and almost used it before I realized there was a slight difference. The idli rice is a little plumper than arborio. Of course, I did more research and found that idli rice can be used as a substitute for arborio because of its a medium grain. When you compare the two side by side, they look very similar.

From my kitchen to yours, Enjoy!

Ingredients:
1½ c butternut squash, cubed
1 ½ c arborio rice
1 med onion, diced finely
5 cloves garlic, minced
3 Tbsp thyme, roughly chopped
6 c veggie broth
1 c Parmesan cheese
¾ tsp salt
1 tsp ground black pepper
2 Tbsp Oil (Avo or EVOO)

Directions:
Preheat oven to 400ºF. Toss squash with 1 Tbsp oil, salt and pepper. Spread out on a baking sheet and bake for 20-25 minutes.
In a large pot, heat veggie broth until it comes to a boil, then lower the heat to low and cover.
Meanwhile, In a deep and wide pan, heat oil and add onions. Cook for 7-8 minutes until they are cooked through and translucent.
Add in the garlic and cook for 1 minute on med-low flame. Add in the risotto and 2 Tbsp thyme and cook for 8-10 minutes until the rice is toasted and has a light golden red color to it.
Add in 1 ladle of broth and wait for it to burn off while you keep stirring the risotto. As it burns off. Keep adding the broth 1 ladle at a time until you use up all of the broth. As the risotto cooks with the broth, you’ll notice it getting plumper and creamier. When all of the broth is used up, and cooked into the risotto, the texture should be thick and creamy. Turn off the heat and mix in ¾ c Parmesan and mix well.
Add in the butternut squash and remaining thyme and mix.
Serve hot into bowl and garnish with some of the remaining Parmesan cheese.

Enjoy!

March 18, 2020July 4, 2020

Crispy Chickpeas and Sweet Potato Tacos Yum

When I first started experimenting with this recipe, I wasn’t sure how the sweet potato was going to work in my tacos. I debated constantly trying to pair a different vegetable, but ultimately, I kept coming back to the sweet potatoes. Continue reading “Crispy Chickpeas and Sweet Potato Tacos Yum “ →

Sapna5 Comments

Berry Bake Yum

Times are trying right now as we adjust to working from home, homeschooling and entertaining children at home and just keeping a normal routine for a minimum of the next month as we battle COVID-19. The first couple of days at home, my children thought we were on vacation…… well, it kind of is I suppose. In our household, that also means waking up earlier, knowing the children don’t have to pretend they’re sleeping to avoid going to school (they’re starting early!), and also, wanting to eat whatever they want whenever they want.

I decided I needed to get an upper hand in this mess and started a frenzy of organizing my pantry and creating my menu.

Over the years, I’ve learned that my munchkins are creatures of habit and though they would prefer to eschew breakfast in lieu of playing and running around or snacking all day, their bodies tell me different when we go through a tantrum. This berry bake is loaded with fiber, protein, vitamins, and great flavor, it’s a win-win.

I put this recipe of a bake together because it can loosely be termed as a breakfast bar and it’s a dump and bake deal. It’s also really easy because you make a generous amount and refrigerate the rest up to a week and pull them out throughout the week without putting in much effort. The best part is most of these items may already be in your pantry.

Completely vegetarian and easily modified to be a vegan recipe if you replace the butter with vegan butter. You can also substitute frozen berries instead of fresh or any other fruit you have on hand without compromising the integrity of the bars. Try it out and tell me how you like it.

From my kitchen to yours, I hope you enjoy! Be safe, Be healthy!

Ingredients:
1 c almond milk
1 ripe banana, mashed
1 ½ Tbsp butter, melted
1 ½ c Old Fashioned Oats
½ tsp cinnamon powder
1 Tbsp Flaxseed
½ tsp baking soda
1 tsp vanilla extract
¼ tsp salt
1 c mixed berries

Directions:
1. Preheat oven to 350ºF
2. Spray a 10×7 cake pan with nonstick cooking spray
3. Mix all the ingredients and transfer to the pan
4. Bake for 25 minutes, a few minutes longer if you prefer a crunchier bar
5. Cool for 5 minutes and cut into 1″x2″ bars
6. Wrap leftover bars individually in saran wrap and refrigerate up to 1 week.

Enjoy!

March 10, 2020July 4, 2020

Sapna6 Comments

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.

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!

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!

September 6, 2019February 16, 2021

Avocado Roti Yum

My youngest is in love with Roti. Give her roti and yogurt and she will happily eat it all day. Unfortunately, there’s not much nutrition in plain rotis (well, some fiber I suppose and lots of carbs. And they do taste really good. So I’ve been coming up with ways to make roti that will satisfy her roti cravings as well as make me happy that I’m feeding her something nutritious.

These avocado rotis are one of my better creations I think. The girls loved the green color of the roti, there was just a hint of avocado in it without overpowering it, and even if the girls didn’t eat any sabzi (veggies) on the side, at least they were still getting some in their roti.

Wait….avocado is a fruit – what veggies are you talking about? Yes it is, but there’s a secret ingredient in here that no one suspected. Drumroll please……..
Spinach! Yep, not even my husband figured out there was spinach in these rotis. I actually had been struggling with this recipe for a while because I had the flavor profile down but they wouldn’t stay green once I added the flour to the avocados and a certain ratio was necessary otherwise, it would change the essence of the roti. I happened to also be making spinach dal – another favorite of my youngest – and thought, why not add some spinach to the roti dough. Worth a shot. And what a shot let me tell you. It gave the green color I was looking for, added some extra fiber and calcium. Like I said, win-win!

Try it and tell me what you think!

From my kitchen to yours, I really hope you enjoy this one.

May 16, 2019July 4, 2020

August 23, 2018July 4, 2020

Desi Masala Bowl Yum

Lately, I’m hooked on salad bowls. They’re so delicious, easy to make, loaded with healthy foods and vibrant in color – ensuring you get a variety of nutrients.
I’ve been talking to my daughters about “eating the rainbow” and this was a fun way to help them do that.
Another reason I really like to do the salad bowls is because it’s so easy to play around with the cuisine type, the textures, and the flavors. I can add raw and roasted veggies, nuts, and choose whichever grain I want. There’s really no wrong way to make these and super easy to substitute an ingredient you may not have. Honestly, food can’t get easier than that!
We’ve been doing a lot of non-desi (non-Indian) foods lately and I wanted to get the girls into Indian spices without going over the top. Plus, I don’t think I can go without Indian food and spices for that long anyways.

For the sweet potatoes, I did a simple roast with an addition of paprika for color and flavor. I’m using paprika to gradually build up the girls to trying cayenne and other types of peppers and spices so this is especially great for those of you who prefer milder spices.

I also roasted some chickpeas as those are so easy and delicious to make. It made me proud that both my girls were eating them as soon as they cooled down from the oven. These turned out so good and honestly, I had to go back and make more because between the three of us, we snacked on most of the beans! I’m definitely adding it to my snack rotation list!

The dressing on here was probably the hardest to figure out as I wanted Indian flavors but nothing too intimidating. I used almond butter to give it a little bulk and the addition of a little protein is always appreciated. Because I had already used a lot of spices for the chickpeas, I fell back a little with the dressing and opted for curry powder, turmeric (for the color and my youngest happened to have a cold which needed some help) and some fresh garlic and ginger (which appears on 90% of Indian cooking!).

I left the quinoa simple by cooking it only in salt water as there are so many flavors going around, I felt if I added more, everything would get lost in a chaotic world of spice.

For the rest of the ingredients, it was nice to have the crunch from the vibrant red cabbage, the creaminess of the avocado, and oh! those toasted cashews were just the icing on top of a great salad!

Try it out! From my kitchen to yours, I hope you enjoy this one.

Ingredients:
1 Sweet Potato, diced into 1″ cubes
1 avocado, sliced
1 cup red cabbage, shredded
1 cup baby spinach
½ c quinoa, rinsed
¼ c raw cashews
2 Tbsp & 1 tsp olive oil
1 tsp paprika
Salt and pepper to taste

For the chickpeas:
1 15oz can chickpeas, rinsed, drained & dried with a paper towel
1 Tbsp olive oil
2 tsp cayenne pepper
2 tsp cumin powder
2 tsp coriander powder
1 tsp garlic powder
1 tsp garam masala
¼ tsp salt

For the dressing:
¼ c almond butter
½ lemon, juiced
1 tsp lemon zest
1/3 c water
2 cloves garlic, minced
1 tsp honey
1 tsp curry powder
½ ginger, grated
1 tsp turmeric
½ tsp salt

Directions:
Preheat oven to 400ºF. In a baking sheet, toss sweet potatoes, 1 Tbsp olive oil, salt, pepper and paprika. Mix well and roast for 20 minutes.
In a bowl, combine all the ingredients for the chickpeas. Transfer to baking sheet and bake for 35 minutes.
In a medium pot, heat water and ½ tsp salt. When it comes to a boil, add the rinsed quinoa and reduce heat to medium low. Cover and cook quinoa for 15-20 minutes. Remove from heat and use a fork to fluff it.
In a small pan, mix ½ tsp olive oil and cashews. Toast on medium heat until they are a light golden red color. Turn off heat and remove pan. Set aside to use as topping.
For the dressing, combine all of the ingredients in a mason jar and shake well.

To assemble:
Line a bowl with spinach and add the quinoa, sweet potatoes, avocado slices, shredded cabbage, toasted cashews, and drizzle with almond curry dressing. Enjoy!

August 13, 2018May 14, 2020

Sweet Potato Taco Cups Yum

I recently co-hosted a baby shower for my good friend, Diana. I am so excited to meet the little one and am counting down the weeks now!
I loved being a part of the baby shower because we did a lot of mini’s and individual foods to mesh with the baby theme. It was too cute!
The fun thing about these taco cups is that you can use whatever filling you choose. I’ve done a seven layer dip, black bean and corn salsa, and now sweet potato and black beans! I have to say, the sweet potato was a hit, not just with my family, but all the guests and especially the mama-to-be! That in itself made this recipe blog worthy.

Making the taco cups is really easy. In fact, I’ve even made them in advance – just store them in an airtight container and it will last up to a couple of weeks! Yep! These are perfect for parties! Bonus… they take less than 10 minutes to make! It can’t get better than that.

To make the cups, I used large burrito sized tortillas and a 4 inch diameter round cookie cutter. I got about 4 out of each tortilla – not bad!

Once you have the amount of disks you want, heat them up in the microwave for about 12 seconds to warm them up and make them soft and pliable. Remember to spray the muffin tin with cooking spray and also the disks to once you press them into the individual cups.

Bake at 350ºF for about 5-7 minutes until they are golden red. Remove from heat and let them cool completely. Store in an airtight container or plate them to use with filling.

Ingredients:
For Taco Cups:
4 burrito sized tortillas
4 inch round cookie cutter
Cooking spray

For Sweet Potato and Black Bean filling:
1 large sweet potato, peeled, chopped into ½” cubes
1 medium yellow onion, diced finely
1 14oz can black beans, drained and rinsed
2 garlic cloves, minced
1 tsp cumin powder
1tsp smoked paprika
2 Tbsp honey
juice of half lime
Salt
Pepper
Cilantro to garnish

For Avocado Crema:
¼ plain yogurt, whipped
½ Avocado, mashed
zest of 1 lime
juice of ½ lime
salt to taste
pepper to taste

Directions:
For Taco Cups:
Preheat oven to 350ºF.
Use the cookie cutter to cut out the disks from the tortilla. Wrap the disks 4 at a time in paper towel and warm in microwave for about 12 seconds to make soft and pliable. Immediately press into greased muffin tin pan. Once all disks are in pan, spray again with cooking spray.
Bake in oven for 5-7 minutes. Remove and cool. Store in airtight container.

For Sweet Potato and Black Bean filling:
Preheat oven to 400ºF. On a baking sheet, line sweet potato. Drizzle with EVOO and season with salt, paprika and pepper. Mix well and roast in oven for 20-25 minutes.
In a nonstick pan, heat EVOO. Add in onions and sauté until golden brown, about 10 minutes. Add in garlic and sauté for 30 seconds. Add in black beans and mix well. Season with salt and pepper. Sauté for 3-5 minutes. Add in the roasted sweet potatoes, honey, cumin powder, and lime juice. Mix well and cook until most of the liquid is evaporated.

For Avocado Crema:
In a mixing bowl, combine all ingredients and mix until you have a smooth, creamy consistency.

To serve:
Place 1 Tbsp of sweet potato and black bean mixture in a taco cup. Top with a dollop of avocado crema and garnish with cilantro. Serve with a lime wedge on the side.

From my family to yours, I hope you enjoy this recipe as much as we did and will continue to do so.

July 10, 2018May 14, 2020

Roasted Garden Salad

I don’t like to labor over big meals during the summer time – I’d rather spend my time outdoors! To me, summertime is all about simple but filling foods and clean eating so I can enjoy the sun as much as possible.
This salad is just that. It’s refreshingly light, satisfying, healthy, easy, and best of all, I can do it within 20 minutes!

It truly is a one pan deal – all you have to do is line all the veggies in the pan, roast them in the oven and voila!

I added in some roasted chickpeas for crunch and protein… let me tell you this completed the salad in the best way possible.

Ingredients:
1lb fresh arugula
1 Bell Pepper
1 Onion
1 Zucchini
1 Yellow Squash
1 14oz can of Garbanzo beans, drained and rinsed
1 Tbsp Italian Seasoning
2 tsp smoked paprika
2 tsp Balsamic Vinegar
Salt to taste
Pepper to taste

Directions:
Heat oven to 350ºF. Sliced all veggies and line in a baking sheet. Drizzle with EVOO, add salt, pepper and Italian seasoning. Mix well so all the veggies are equally seasoned.

Meanwhile, in another tray, spread out garbanzo beans in a flat layer. Drizzle with EVOO, add salt and pepper and toss to coat evenly. Sprinkle paprika on the top but don’t mix it.

Bake veggies for 20 minutes and beans for 20-25 minutes. In a bowl, add arugula. when veggies and beans are done, add them to the arugula. Drizzle EVOO lightly, add balsamic vinegar, salt and pepper and toss. Enjoy this salad as much as I do!

Pasta Salad

A while back, my aunt and her family came over for dinner and she brought this pasta salad. I never was a big pasta salad person because they usually have too much mayo, not enough flavor, and are just too uninspiring for me.

So I tried her pasta salad because I didn’t want to be rude. I should’ve known. My aunt is a pretty amazing cook and I don’t know why I ever doubted her abilities with even a pasta salad. Ever since I’ve started making this salad, I’ve had to remind myself I can’t eat it for every meal …. or can I? It’s just so delicious, healthy, and fresh!

There’s crunch from the bell peppers, sweet from the juicy, plump raisins which take in all the juices of the dressing, and a hint of spice from the cayenne.

I’ve altered it slightly, but like my aunt says, there is no wrong way to make this – it’s that easy and delicious!
One of the changes I made is adding pan roasted corn seasoned with paprika. This makes for a delicious side for any meal, and a great addition to this pasta salad.

I changed up the dressing ratio slightly too. I added a little more yogurt to the mix as it makes the raisins more plump.

This recipe is great for big gatherings, potlucks and summer BBQ parties. I tend to make it the day before because as it sits in the fridge cooling, the dressing saturates into the pasta emphasizing all the spices in every bite you take.

From my kitchen to yours, I hope you enjoy this salad as much as I do. Try it out and let me know!

Ingredients:
1 lb package of rotini pasta
1 orange bell pepper, diced
1 red bell pepper, diced
1 14oz can of black olives, drained, rinsed and sliced
1 14oz can of garbanzo beans, drained and rinsed
1 14oz can of kidney beans, drained and rinsed
3/4 cup raisins
1 ½c corn
2 tsp salt
1 tsp black pepper
3 tsp cayenne pepper
1 Tbsp EVOO

For the dressing:
2 ½c yogurt
1 c light mayo
1 package Italian seasoning

Directions:
Cook pasta per package instructions.
While you’re boiling your pasta, dice up the bell peppers, cucumbers, slice up the olives, and drain/rinse the beans.
On the side, heat up the oil and add in the corn. Sauté for about 5-7 minutes, then add in the salt, pepper and paprika. Mix well, turn off the stove and let cool to room temp.
Once the pasta is cooked, drain and rinse with cold water.
In a large mixing bowl, combine the pasta, all the veggies, the beans, the cooked corn, and raisins.
In a small mixing bowl, combine the yogurt, mayo, cayenne pepper and Italian seasoning. Whip it until the dressing is a creamy consistency; add it in with the pasta and veggies and mix well. Taste and adjust salt and pepper per your flavor profile.
Refrigerate at least 3 hours or overnight. Serve cold.

July 8, 2018June 2, 2020

March 15, 2018May 14, 2020

Zucchini Corn Cakes on a bed of Grilled Peach and Pineapple Salsa

Phew! That’s a long name for sure. And the name lives up to the punch that it packs! We had a BBQ on the 4th and had plenty of food leftover. I definitely didn’t want to eat the same stuff for the next few days so I figured, this is when I need to get creative and upcycle it. Continue reading “Zucchini Corn Cakes on a bed of Grilled Peach and Pineapple Salsa” →

February 28, 2018May 14, 2020

Almond Coconut Porridge

Breakfast is my favorite meal. There are so many fun foods to eat and start your day. Sweet or savory, light or hearty, healthy or greasy!

A couple of months ago, a friend recommended a local restaurant, Homegrown. The moment I walked in and saw their menu, I fell in love. They’re a casual place that serves food which is organic and from local farmers. Talk about tasting the freshness in my food!

I ordered their Coconut Chia Porridge. Was I blown away! The creamy porridge paired with the crunchy toasted coconut and almonds, topped with sweet banana slices. I was in breakfast heaven!

Since then, I’ve been obsessed. Especially over the last week. I just can’t get it out of my mind so I decided to try my hand at it and make my own version.

In addition to chia seeds, I added flax seeds. A double dose of fiber and omega 3’s (which is a win-win when you’re feeding two toddlers)!

If you don’t have time in the morning because you need to rush out of the house, then this is a very easy prepare the night before recipe. Just mix all the ingredients for the oats, cover and keep in the refrigerator. Heat it up the next morning and add your toppings.

Here is what I added to mine: toasted coconut, walnuts, craisins, sesame seeds and fresh blueberries. Not the same as Homegrown obviously but still delicious!

Try it out!

Ingredients:
1c Steel Cut Oats
2c Unsweeteened Coconut Almond Milk (or any milk of your choice)
1c Water
1tsp Salt
1Tbsp Ground Flax Seed
1Tbsp Chia Seeds

For Toppings:
1Tbsp shredded coconut, toasted
Handful of toasted walnuts
2tsp Craisins
Handful of fresh blueberries
½tsp sesame seeds
1Tbsp Almond milk (or more for your desired consistency)

In a medium saucepan, combine the almond milk and water and boil. Once it reaches a boil, reduce heat and add in the oatmeal and salt. Stir occasionally as the oats cook, approximately 20 minutes. As the oats start to thicken, about 10 minutes into cooking them, add in the chia and flax seeds. Mix well and continue to cook until the oats are done.

Spoon into a bowl and add the toppings.

I hope you and your family enjoy this bowl of porridge as much as me and mine did!

February 11, 2018May 14, 2020

Palak Paneer

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.

Serve hot with Naan or Rice. Enjoy!

A “Date” with Granola

This recipe has a couple of stories behind it. The most simplest, my toddler was having issues and I need to find a way for fiber to be in her diet and her to like it! The second story is a bit cuter.
We had been invited for breakfast and a playdate with one of her dearest friends, E. Her parents had laid out a delicious breakfast for us and part of it was Granola. I know you’re thinking, this is nice, but cute? Mmmmmm…… well let me tell you. E calls granola Crunch Crunch. My toddler, (like most toddlers), is a monkey see monkey do. She ate quite a bit that day and a couple weeks later, when I ran into a dilemma of how to incorporate more fiber, I had just the perfect solution. Yep, her new favorite word – crunch crunch!
Dates is my new fave thing. I like to snack on that and nuts throughout the day so I don’t eat enough chocolate to get a tummy ache. Plus, it is loaded with fiber so I knew I needed to include this in my recipe. The rest, well, was trial and error. This is a very simple recipe. Try it!
No seriously, try it! Our house eats it alone, with milk, yogurt, in any form basically because it is that good!

Chop up some dates

Add in the oats, walnuts, and coconut. (if you eat a bit of your ingredients along the way – don’t worry! I won’t tell because I’m doing the same!)

Add the salt, vanilla extract, and olive oil and mix well. Finally, add in the honey and mix really well. You want the honey to mix evenly so all the ingredients combine.
Be careful! I got greedy the first time and added too much honey. I definitely regretted that decision!

Line a 2inch baking sheet with a silicone mat and spread the granola evenly. Bake for 15 minutes at 350F.

Look at how beautifully golden that looks!
Let it cool for about 5 minutes then gently scoop it into an airtight container. Or, if you are impatient like me, just eat it as soon as it cools and make excuses about tasting it!

I’m hoping my “Crunch Crunch” recipe will join you for breakfast soon!

Here’s the full recipe:

Date Granola

Ingredients:
2c chopped dates
3c Old Fashioned Oats
1c shredded coconut
1c chopped walnuts
2Tbsp honey
3tsp vanilla extract
3/4tsp salt
3/4c EVOO

Directions:
Preheat oven to 350ºF. Line a 2inch baking sheet with a silicone mat.

In a bowl, combine dates, oats, coconut, and walnuts. Add in vanilla extract, salt and EVOO. Mix well. Add in honey and mix until honey combines with granola.

Spread evenly into baking sheet and bake for 15 minutes.

When it’s golden brown, pull out of the oven and cool for 5 minutes before serving. Store in an airtight container for future use.

Enjoy!

June 6, 2017May 14, 2020

March 26, 2017June 1, 2020

Baked Asparagus Fries with Yogurt Dip

I’m a big fan of Asparagus. And of snacking. And with asparagus being in season now, I’m trying to consume as many as I can!
A couple of years ago during Thanksgiving, we decided to have a potluck with the family. One of our cousins brought the most delicious Asparagus fries with garlic dip and I have to tell you, they flew off the pan as soon as they were out of the oven. Definitely a huge hit! I could snack on these all day!
I’ll let you in on a secret – even though they’re called fries, I’ve baked them, making them healthy along with delicious. One of the simplest recipes ever that can work as a side, appetizer or hey! a snack all for me!
Try it out:
Wash and pat completely dry the asparagus (if you don’t dry the asparagus completely, the mixture will not stick properly and will become clumpy in places – trust me, I speak from experience)
You’re going to need 2 shallow bowls – 1 for the whisked egg and 1 for the bread crumb mixture.

Mix 1 cup Italian seasoned bread crumbs and 1 cup grated parmesan cheese.

Coat each asparagus first in the whisked eggs then in the bread crumb mixture and line on a cookie sheet.
Bake for 10-15 minutes till they are golden brown. You don’t want to nuke them so they shrivel up, just enough to cook them. You’ll get a nice crunch to them and they should still hold their original thickness.

For the yogurt sauce,

Whip the yogurt so it looks nice and creamy and smooth. Then add in the dill, salt and lemon juice. Mix well and dip away!

Here’s the recipe:
For the Asparagus:
1 lb fresh asparagus, trimmed 1″ from the bottom
2 eggs, whisked really well
1 c Italian bread crumbs
1 c grated Parmesan Cheese

For the Yogurt Sauce:
1/3 c non-fat plain yogurt
3 Tbsp fresh dill, chopped
2 tsp fresh lemon juice
1 tsp salt

Preheat oven to 425ºF. Line a baking sheet with aluminum foil and grease with cooking spray.
Wash and pat completely dry the asparagus. Dip one at a time in the egg first then in the bread crumb mixture. Line on baking sheet. Bake for 10-15 minutes until golden brown.

For the yogurt sauce,
Whip the yogurt to a smooth and creamy texture. Add in the dill, lemon juice and salt. Mix well. Serve with hot Asparagus fries.