Tag: weeknight recipe

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15 minute Masala Pasta

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All I can say is that things are getting crazier!  My first born is starting Kindergarten tomorrow and though it’s going to be different because she’s going to be upstairs in her room instead of at a new school with new friends, I’m still an emotional wreck!  I just can’t believe she’s grown so much!  Where’s my baby that I brought home from the hospital?  I have a 5 year old now!
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Let’s talk food so I don’t have to think about that… for now.  This dish actually does take 15 minutes to make.  No joke.  How?  Because I use Taste Republic‘s gluten free, fresh fusili pasta.  The more I try their fresh pastas, the more I’m loving them.  So far, the cauliflower linguini, tortellini, and now the fusili have been on point!  Even better, because it is fresh pasta, it takes 3 minutes to cook!
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Once upon a time, the girls would eat nothing but red sauce with their pasta.  Then it went to green (pesto).  Then brown butter.  We are now back to the red sauce which I am thankful for because this masala pasta uses marinara sauce combined with spices to give it an Indian twist.
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Here are some ingredients that are key to this pasta:

Taste Republic Gluten Free Fusili – fresh pasta that is great with taste and time!
Frozen Mixed Vegetables – this is my first hack to make this dish in under 15 minutes.
Favorite Marinara Sauce – I use whatever jar I have opened in my fridge and it works perfect
Indian spices: cayenne pepper, garam masala, cumin powder, coriander powder – this give the pasta additional depth of flavor. Add just enough to give it a hint not take over the dish!

This fusion dish is amazing because of the mix of flavors and how quickly you can put it together.  Try it out and bring a little of India and a little of Italy to your home.
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From our kitchen to yours, I hope you enjoy this 15 Minute Masala Pasta!

Sapna1 Comment

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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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.
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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.

Sapna1 Comment

Lemon Herb Salmon

A quick and easy weeknight recipe that tastes good and doesn’t require any effort – sounds like something I can go for all the time.  I’m not a fish expert by any means but I like to experiment whenever I can.  Here’s one of the simplest but tastiest (according to the husband) salmon I’ve made.

I got a 1lb wild salmon filet from the market (you can ask your butcher to take off the skin – I’ll admit, I hate doing that!)

Heat the oven to 400°F.  In a pan, line foil so it overflows about 2 inches on all sides.

Add the salmon, drizzle olive oil, salt and pepper on both sides.

Sprinkle finely chopped rosemary and thyme on the top.

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Cover with thinly sliced lemons

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Fold two of the sides over to make a handle.  Then fold over each of the other two sides so that none of the steam or liquid seeps out when it’s baking.

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Bake in the oven for 20 minutes.  When you pull it out, poke a couple of holes in to let the steam out before opening the foil completely.  Portion out into two servings and serve with rice and your favorite veggies!

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Makes 2 servings so it’s perfect for a date night!

Ingredients: 

1lb salmon filet
1Tbsp finely chopped rosemary
1Tbsp finely chopped thyme
1/2 lemon, thinly sliced
1Tbsp olive oil
Salt to taste
Pepper to taste

Instructions:

Heat the oven to 400°F.  In a pan, line foil so it overflows about 2 inches on all sides.
Add the salmon, drizzle olive oil, salt and pepper on both sides.
Sprinkle finely chopped rosemary and thyme on the top.
Cover with thinly sliced lemons
Fold two of the sides over to make a handle.  Then fold over each of the other two sides so that none of the steam or liquid seeps out when it’s baking.
Bake in the oven for 20 minutes.  When you pull it out, poke a couple of holes in to let the steam out before opening the foil completely.  Portion out into two servings and serve with rice and your favorite veggies!