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 !