Creamy Baked Cauliflower

Creamy Baked Cauliflower

Cauliflower is my all time favorite vegetable and I love to experiment with it in as many possible ways as I can. This mac and cheese style cauliflower recipe is what I came across in the winter issue of Vegetarian times. The recipe is simple and the prep time did not take me more than 15-18 minutes. The baking time is about half hour at 350 degree oven. I just followed the recipe and did not add or change any ingredients. The result was amazing , melt in your mouth creamy cauliflower. Being a cauliflower lover I loved the result and if you are one, you would too. Here is the recipe to Mac-and-cheese-style Cauliflower recipe from Vegetarian times.

Pillsbury Pizza With Vegetables

Quick Home baked pizza With Veggies On  The Side

                
  What do you cook on a lazy Sunday when you really don't want to order takeout or make an elaborate meal ? I always rely on semi home made recipes like vegetable Quesadilla or veggie pizza .This one time being short on the usual Pizza veggies I just went with Olives ,although we had pan roasted veggies on the side. It did not take more than 25 minutes to put everything together. For the quick Pizza, I used Pillsbury French Loaf dough.I cut the dough roll into four pieces and rolled out each piece as much as I can. Then I topped it with marinara sauce,Olives and cheese. Preheat the oven to 350 degree Fahrenheit and bake it for about 20 minutes or until the dough turns golden. Let it cool for about 10 minutes before you serve.
                 As much as I can, I try not to eat Pizza by itself. I always have some kind of sauteed vegetables or salad on the side. This helps me to control my pizza intake. I roasted some Broccoli florets and Sugar snap peas on high flame for about 15 minutes.For this, heat oil in a pan ,add minced garlic and vegetables and roast on high flame , add salt ,pepper and enjoy !

Napa Cabbage Salad

Napa Cabbage Salad With Peanut Butter Dressing

I can never get tired of eating salads. They are my favorite to go lunches. I make a huge batch of salad that lasts us about three days to take it for lunch to work.This is also my way of avoiding pondering each morning what goes in my lunch box . I might sometimes have to make extra dressing but then it is always easier than chopping the veggies :). I love vegetables and I am willing to try any new vegetable combination salad that I come across.This Napa cabbage salad one of those randomly put together salads  full of flavor and crunch.Napa cabbage is an Asian vegetable that  looks longer than a common cabbage and has more protein than the regular kind. Now here is a list of vegetables I used to make this salad.

Napa Cabbage Salad :

1 Head Napa cabbage finely chopped
2 red bell peppers finely chopped
1 English Cucumber diced
2 medium carrots finely chopped
Handful noodles (Optional)
1 package Tofu diced and sauteed
2 scallions finely chopped
3/4 cup shelled Edamame
3/4 cup cilantro chopped
1/4 cup peanuts crushed.

Method :

Saute tofu in a tablespoon of oil and leave the cubes on a paper towel.
Sprinkle salt on the diced cucumbers and leave them in a colander for about ten minutes to drain the excess water.
Now  mix all the vegetables, refrigerate and add dressing before serving and enjoy !

Delicious Napa Cabbage Salad

Peanut Butter Dressing :

2 tbsp peanut butter
2 tbsp rice vinegar
1 tbsp sriracha sauce
2 tbsp honey
1tbspn sesame oil
1 tspn grated ginger
1 tbsp soya sauce
2-4 tbsp warm water to thin.

Method :

Adding water slowly whisk all the ingredients together. You can increase the quantity of sriracha ,ginger to make the dressing extra spicy. I think it is a very flavorful dressing ,sweet,tangy and spicy all at the same time.This can be stored in the fridge for up to a week.

Puffed Quinoa

Puffed Quinoa

The magic seed Quinoa  needs no introduction. Quinoa is the seed of a green leafy plant but used as a grain when cooking.Quinoa has mild flavor and  can be used in cooking with different ingredients.It can be substituted for rice and I have seen recipes using Quinoa in myriad different ways.Even though quinoa salad is one of my most liked way to eat it ,this puffed Quinoa snack has become my new favorite.Making puffed quinoa wasn't as hard as I thought it would be.I just followed these simple steps.

Making Puffed Quinoa :

1. Heat  wide  pan on high until  really hot. Lightly oil the bottom of the pan.
2. Add about quarter cup of quinoa making sure it is in a single layer at the bottom of the pan.
3. When the kernels pop ,shake the pan a little to help all kernels spread evenly to pop.
4. Move the kernels to a bowl and repeat .

Remember ,visually regular and popped Quinoa look the same.Taste wise ,popped Quinoa is crunchier and more flavorful.

Plain Yogurt Topped With Quinoa Granola

Savory Quinoa Granola :

3/4 cup puffed Quinoa
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds
2 tbspn toasted peanuts, chopped
1 tbspn dry unsweetened  toasted coconut
1/2 tspn Mediterranean spice mix
Salt and pepper to taste 

Method :

Mix all the ingredients  together. Can be stored in a dry container and used for more than a week.

This is my to go snack now and the possibilities to use this are endless.My most favorite way is to toss it on plain yogurt for a filling snack. Enjoy !

Vegetable Bean Soup

Vegetable bean Soup

Steaming hot bowl of soup loaded with vegetable goodness... that is our dinner majority of days during winter. Winter is that time of  the year when I use my Slow cooker more often than the rest of the year.Using a slow cooker saves a lot of time and energy . I do not have to constantly check on food and no fear of overcooking or burning food. Even though I have tried different recipes in my slow cooker, my absolute favorite thus far has been" bean soup". I use any kinda beans on hand like chick peas,red ,black or even lentils to get the same great tasting healthy soup. The cooking time when the setting is on high takes about 4 hours but it is suggested to slow cook the vegetables for maximum nutritional value. I am always surprised how all the vegetables retain their shape and not get all mushy even after hours of cooking. Last night we had this delicious,hearty bean soup waiting for us when we came back home. Here is the recipe to great tasting bean soup.

Vegetable Bean Soup :

1 16 oz can garbanzo beans       
1 16 oz can black beans
1 28 oz can Crushed tomatoes
1 cup diced potato
1 cup diced carrots
1/2 cup chopped green beans
1 cup collard greens
1/4 cup frozen corn
3/4 cup cut okra
1/2 cup cilantro
1/4 - 1/2 cup wheat berries
1 tspn paprika
1 1/2 tspn cumin
1 tspn dried oregano
salt to taste

Method :

Drain the beans and rinse with water. Place and mix all the ingredients together in the slow cooker . Add 6 cups of water and cover. Adjust the setting  for 6-7 hours on low or up to 4 hours on high. Avoid removing the lid too often unless to stir the soup.Frequently removing the lid adds more time to cooking.

Enjoy the oil free,guilt free, hearty, healthy soup.

Vegetable Bean Soup With  Lite Sour Cream And Whole Grain Baguette

Salsa Verde

Salsa Verde With Tortilla Chips

Mexican food rules in our kitchen. There never goes a week without this food for dinner at home. What makes the Mexican cuisine more special for us  is the Salsa. The spicy  sauce that naturally enhances the flavor of any kind of dish. We had a real authentic Mexican meal while vacationing in Mexico.Our knowledge of different kinds of salsa increased even more during our trip there. We had the freshest salsa made right at our table in Mexico and they tasted unbelievable. My husband "R" is not a great fan of store bought ones and he prepares a big batch to last us a week to ten days.We use it with almost everything from salads to fajitas,enchiladas  and yummy  Mexican casseroles. This recipe is something that my husband has mastered and does it with dedication and it really shows in the taste.Once you taste this Salsa it is hard reach for a grocery store one.

Roasted Tomatillo and Poblano Salsa

4-5 Poblano peppers
15 fresh tomatillos, husks removed
1 medium jalapeno pepper(more if you want it spicy hot)
1 small white onion
4 garlic cloves
1 bunch cilantro
salt to taste

Method :

Place cut in half tomatillos,peppers on large baking sheet. Drizzle 1 tablespoon oil making sure to coat all the veggies.
Preheat oven to 400 degree Fahrenheit and let them roast for a good 30 minutes.
Finely chop garlic and onion and coriander.
Heat 1 tablespoon of olive oil. Saute the chopped garlic and onion until transparent ,add chopped Cilantro and toss.
Blend the tomatillo,pepper mixture along with the juices.
Add this to the onion ,garlic,cilantro mixture, mix and cook for couple of minutes,add salt and let it cool to use.

Vegetable Fajitas on Corn Tortilla Topped with Homemade 
Salsa Verde And Guacamole

Clear Vegetable Soup

Clear Vegetable Soup

'Tis is the season for clear soups... at my home at least.Well, last week my husband "R" was down with cold for couple of days. He lost his appetite completely, but ,for me it was important to make sure I give him nutritious food to help him in recovery. My secret recipe for down with cold, cold winter days is this clear soup.It is a quick soup with fresh vegetables cooked in water or stock very soothing to the throat. I usually cook a big batch,refrigerate it and heat it up as needed for up to four to five days .You can also make this soup a meal by adding handful of any kind of noodles to it.

Clear Vegetable Soup

6 cups water or vegetable stock
1 cup finely chopped cabbage
1/2 cup diced carrots
1/2 cup diced beans
1 tspn black pepper
1 tbspn soya sauce
1 tbspn rice vinegar
1 tspn sugar
Salt to taste

Method :

Bring the water or broth to boil and add all the vegetables. Let it simmer for 15 minutes or until the vegetables are tender.Add salt ,pepper,soya sauce,vinegar and sugar. Serve hot.

Variations :

Many a times just to get a different taste to the same soup I add finely chopped ginger,cilantro or lemon.Also,  to get a thicker soup I add 1 1/2 teaspoon all purpose flour dissolved in 1/4 cup water to the soup while boiling . I try different variations depending on how I feel like having the soup on that particular day . I would say this soup is a winner hands down any which way !

Baked Zucchini Fries With Garlic Aioli

Baked Zucchini Fries With Garlic Aioli

Zucchini can never make it to the " top 5 favorite vegetables" on my  list. Still, they are on my shopping list  every week for the simple reason ,they cook really fast. I am not a great fan of the flavor or the texture of the cooked zucchinis. Mostly I  roast  them in the oven as a side to pastas or add them in soups and on days  I want to make them really irresistible I bake them into these delicious fries. They are tasty and very addicting.I serve mine with garlic aioli ,you could also use any other dip like marinara or hummus.

Crispy Zucchini Fries

 Baked Zucchini Fries


2 Medium Zucchini cut into sticks
1 large egg white
1/3 cup bread crumbs
1 tbsp Parmesan cheese
1/2 tsp garlic powder
pepper
salt

Method :

Beat egg white in a bowl and add salt,pepper.
Mix bread crumbs,cheese garlic powder,salt and pepper in a ziploc bag.
Toss the zucchini sticks with egg whites.
Place the coated Zucchini sticks in the ziploc bag with the mixture and shake to coat evenly.
Preheat oven to 425 degree Fahrenheit. 
 Spread the zucchini sticks in a single layer on a baking tray lined with foil and bake for twenty minutes or until the sticks are golden brown.

Garlic Aioli 

1 egg yolk
1/2 tspn dijon mustard
1 tbsp lemon juice
1/2 cup olive oil
1 clove garlic finely chopped

Method :

In a blender whip the yolk and mustard.
Slowly add the olive oil making sure it mixes well.
Add garlic and lemon juice.

Enjoy !

Soba Noodles Stir Fry

Soba Noodles

Soba is the Japanese word for buckwheat. Soba noodles are thin noodles made from buckwheat flour.These noodles are a staple in my pantry. The possibilities to cook these noodles are endless and they can be served either hot or cold. Hot like in soups and cold like in salads, they taste delicious either way. I find them extremely convenient because they cook very fast , taste great and are healthy too.I toss these noodles with a bunch of vegetables in summer for a quick salad but it being winter right now I chose to make something apt for  the weather outside.

Soba Noodles Stir Fry

2 bunches Soba noodles
1 cup broccoli florets
1 cup moong sprouts
1 small package Tofu
handful Snow peas
half  cup shelled edamame
Scallions
Cilantro
2 tbsp crushed peanuts

Sauce Ingredients

2 tbsp Peanut butter
1 tbsp Sriracha sauce
1 tbsp Honey
2 tbsp Soya sauce
1 tbsp rice vinegar
1-2 tbsp cooking water from noodles
1/2 tspn garlic puree

Method :

• Mix the sauce ingredients together in a bowl and set aside.
• Cook noodles according to directions, drain and set aside in a large bowl.
• Saute the veggies on high flame till they are tender crisp.
• Add the sauce , mix well and pour the mixture on the noodles and toss.
• Garnish with finely chopped cilantro, crushed peanuts and serve hot.

You can make the soba noodles  more visually appealing by adding a lot of colorful vegetables. The day I made this for dinner, all the vegetables I had on hand were green and I thought why not just go green :) !

Elbow pasta With Pesto

Pesto Pasta With Roasted Veggies

On the days I  fix quick dinners I always throw in some vegetables in my oven to roast. By the time I finish my dish I  have some really delicious roasted vegetables with minimal supervision and cooking, on the side. Well, today was one of those days. I made a quick pasta dinner with  roasted  Peppers , Zucchini  on the side. I try to make fresh pesto time permitting, but this time, I just used the store bought one. I prefer the sweet smell and the amazing taste of  home made pesto to the store bought one any day. Here's  the recipe to pesto pasta. I used  Barilla whole wheat elbow pasta,they cooked really fast and held the pesto sauce  better than Penne .

Elbow Pesto Pasta

Ingredients
1 lb Elbow pasta
7 to 8 Table spoons Basil Pesto

Method :
Bring water to boil,add salt and pasta.
Reserve 1/4 cup of pasta water.
Drain pasta ,transfer to a serving dish.
Add the pasta water to  pesto  and  mix it with the pasta.
Sprinkle some Parmesan cheese and serve.

Thai Green Curry

Thai Green Curry

The Holiday week has given me ample time to catch up on TV. Alternating between couple of food Channels last week I ended up watching Mo Rocca's program "My Grandmother's  Ravioli" on Cooking Channel. I have seen him on "Sunday Morning" on CBS, never knew he was hosting a cooking show. I took a liking to the program instantly and  watched  three different shows in a row . I kinda liked the concept of the show where Mo gets to work with Grandmothers and Grandfathers in their kitchens on their treasured recipes.Mo is really funny. The first episode I watched , had a Thai Grandma cook this delicious Green Curry. It looked so good I decided to try it the very next day. The original recipe used Duck,fish sauce,shrimp paste in it ,being a vegetarian I decided to use a lot of vegetables  instead. Earlier whenever I made green curry at home I was using store bought  Curry Paste.After trying Green Curry paste  recipe from the show I am now hooked to it. It really tasted fresh and authentic.

Here's a link to Manee Soohoo's Green Curry Duck Recipe.

Thai Green Curry With Brown Rice

 Here is the recipe for Green Curry Paste. I followed the exact recipe excluding the Duck,fish sauce and shrimp paste parts. Instead  I added a lot of tofu,mushrooms,red bell pepper,sprouts,bamboo shoots,water chestnuts and snap peas. It wasn't time consuming to make the recipe once I had all the ingredients on hand. A must try if you love Thai food !

Good Luck Peas

Black Eyed Peas Salad

Happy New Year to all ! Hope all of you had a great time welcoming 2013 just like us. Just in the morning ,I was wondering what was going to be my first meal of the New Year . I 'm  aware of the tradition of eating Black eyed peas on the first day of the New Year and try to follow it whenever I remember . A Southern tradition in the United States, believed to bring in luck and prosperity. I included these peas in my shopping list on my last grocery store trip and  today I made a delicious tasting what I call "Good Luck Peas" salad.

Black Eyed Peas Salad 
1 Can Black eyed peas
1 Medium Tomato
2 Red bell peppers
1 Medium Cucumber
1 Medium Orange bell pepper
Half small red onion
Cilantro and Parsley according to taste.

Drain the can of peas, rinse and add to a bowl.Chop all the vegetables and mix together.Finely chop Cilantro and Parsley,add dressing,toss and leave it for an hour before serving.

Lemon Dressing

 Lemon Dressing Recipe

1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon cumin powder
1/2 teaspoon black pepper
1/4 cup Olive Oil

Combine all the ingredients except oil in a bowl.Slowly add Oil whisking until combined.

Happy New Year !