Jul 30 2009

Roasted Cauliflower and Broccoli with Indian Spices

Published by under Sides,Vegetarian

I usually make a cauliflower curry which requires me to slave over the stove. To try to make it easier I tried to add the same curry flavors to the cauliflower without having to keep stirring the pot. Since I had broccoli in the fridge, I decided to add it too. The result was great. Serves as a great vegetarian side dish. Let me know if you like it!

Roasted Cauliflower and Broccoli=

Ingredients : Serves 4
1/2 head of cauliflower cut into florets
1 head of Broccoli cut into florets
1 Tbsp cooking oil
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp garam masala
1/4 tsp cumin seeds
1/4 tsp mustard seeds
salt & pepper

Preheat the oven to 350 degrees F. In a large bowl combine all the ingredients. Transfer to a baking dish and bake for about 30 minutes. That’s it! As easy as that!

One response so far

Jul 28 2009

Chicken Salad with Grapes and Pistachios

Published by under Salads

A quick lunch that I like to make when I have any leftover roasted or grilled chicken. A traditional chicken salad uses a lot of mayo, I limit the amount of mayo used in the salad and substitute it with some low fat yogurt.

Chicken Salad width=

Ingredients : Serves 4
1 cup cooked chicken cubed
2 scallions(green onions) finely chopped
3/4 cup diced celery
1/2 red bell pepper diced
3/4 cups grapes cut into halves
1/4 cup roasted shelled pistachios
1/4 tsp hot sauce
juice of 1/2 lemon
3/4 cup yogurt (I prefer low fat)
2 Tbsp light Mayonnaise
Salt and pepper

Line a sieve with some cheese cloth or kitchen paper towel and place it over a bowl making sure that the sieve does not touch the bottom of the bowl. Place the yogurt in the sieve and allow the liquid to drain for about 4 hours in the refrigerator. This makes the yogurt thick and creamy and gives it the consistency of a cream cheese.

In a bowl combine all the ingredients including the yogurt and mix well. The chicken salad is ready! You can serve the chicken salad on a bread with some lettuce and tomatoes or it is also great served inside a pita.

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Jul 25 2009

Sausage Hash

Published by under Breakfast

This is a breakfast favourite at our house. A complete meal in itself, this dish is not limited to breakfast alone, you can make it for lunch, brunch or dinner.

Sausage Hash

Ingredients : Serves 4
4 Cooked Sausage links (use your favorite)
1 cup diced onions
1 cup diced green bell pepper
1 cup diced red bell pepper
1 large potato cooked and diced into 1/2 inch cubes
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp garlic powder
1/2 tsp paprika
salt and pepper
1 Tbsp olive oil

Cut the sausages lengthwise and then cut into a quarter inch dice. In a non stick saute pan. heat the olive oil on medium high heat. When the oil starts to ripple, add the potatoes and saute until they are golden brown. Add the sausages and cook for a couple of minutes. Add the rest of the ingredients and lower the heat to medium low. Cook until the onions and peppers are a little softened (about 5 minutes).

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Jul 21 2009

Pizza Time!

Published by under Pizza

We try and have pizza night on a couple of Fridays a month. I usually try and make everything from scratch, and why not? Its easy to make and I can control what goes into it! Pizzas do not have to be round, I use a baking sheet to bake mine.
Pizza Sauce
Pizza Sauce
2 tsp Olive Oil
1 shallot finely chopped
2 cloves garlic, crushed
2 cups crushed tomatoes
1/4 tsp pepper flakes
1/4 tsp dried Oregano
1/4 tsp dried Thyme
Salt & Pepper

In a sauce pan, heat the oil on medium heat. Add the garlic and pepper flakes and allow the flavors to infuse into the oil. Add the shallots and cook on low heat until they are softened. Add the Crushed tomatoes, salt, pepper, oregano and thyme. Cook on medium low heat for about 15-20 minutes.

This recipe produces sauce enough for two pizzas. Make one and store the remaining in the freezer for the next pizza night. You can leave out the pepper flakes if you do not like your pizza to be spicy.

Pizza Dough
2 and 1/2 Cups Bread flour
1 Cup Whole Wheat Pastry flour
1 and 1/4 cups water
2 Tbsp Olive Oil
1 packet dry yeast
2 Tbsp Sugar
1 and 1/2 tsp Salt
Pizza Dough Before
The pizza dough before rising.

Pizza Dough After
The pizza dough after rising.

Add the sugar to the water and heat to about 120 degrees C. Add the yeast and allow to stand for about 10 minutes. If the yeast doesn’t froth at the top, the yeast is probably old and you need to start again. In a large mixing bowl add the whole wheat pastry flour and 1 cup of the bread flour. Add the yeast mixture and start mixing the dough. Keep adding the bread flour 1/4 cup at a time till the dough comes together and is not very sticky. Knead the dough on a floured surface for about 10 minutes. Form the dough into a ball. In another bowl add some oil, place the dough in the bowl, coating it with the oil. Store in a warm place covered with a moist cloth.

After about an hour the dough will be doubled in size.


Pizza Toppings
1 medium onion chopped length wise
1/2 red bell pepper cut into strips
1/2 green bell pepper cut into strips
1/4 cup vermouth
2 tsp olive oil
1/2 tsp oregano
1/2 tsp thyme
1 grilled chicken breast cut into cubes
1/4 cup grated parmesan cheese

In a saute pan heat the oil. Add the onions and bell peppers and saute on medium high heat for about 5 minutes. Add salt, oregano and thyme and cook for another minute. Add the vermouth and de-glaze the pan. Cook until the liquid is evaporated.

I use a cookie sheet to make my pizza. Oil the cookie sheet and spread the dough. Spread about 1/2 cup of the pizza sauce leaving about an inch border around the dough. Add the cooked onions and peppers and the chicken. Sprinkle the Parmesan cheese and drizzle some olive oil on the top. Bake in a preheated oven at 400 degrees F for about 20 minutes. Allow to cool for about 5 minutes before slicing.

Since I do not use a lot of cheese in my pizzas, I cook the onions and peppers before adding them to the pizza. If you do not mind the cheese, you can assemble the pizza with the raw onions and peppers and they will cook as the pizza bakes. You can top the pizza in many different ways. Let me know what your favorite toppings are. Enjoy!!

2 responses so far

Jul 10 2009

Black Pigeon Peas Curry

Published by under Indian,Vegetarian

This recipe is how my mother in law cooks all her beans. My husband comes from the coastal region of the southern part of the state of Maharashtra (India) called the Konkan coast. This region has an abundance of coconut palms and the residents use coconut in all their dishes.

In the native language(malvani) this curry is called “Kalya Vatanyachi Usal”.

Black Pigeon Peas Curry

Ingredients :
1 and 1/2 cups Black Pigeon Peas (dried)
3/4 cup grated coconut
2 cups chopped onion
1/2 cup crushed tomatoes
2 Tbsp Malvani Meat Masala
1 Tbsp + 2 tsp cooking oil
2 cloves garlic, crushed
2 tsp grated ginger
5 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin
1 pinch of asetofodia
3 Kokums
2 Tbsp Chopped coriander
2 cups of water
Juice of half a lime
salt to taste

Soak the peas overnight and cook them with some salt until they are tender.

In a skillet heat 2 tsp of cooking oil. Add the crushed garlic and 1/2 cup of the onions. Cook on medium heat for about 5 minutes. Add the coconut and cook it till the mixture is evenly browned. Take it off the heat and allow it cool. Grind the coconut mixture with 1 cup of water and salt till it forms a paste.

Heat the remaining oil in a pot and when it starts to ripple add the curry leaves, mustard seeds and cumin. When the mustard seeds start to crackle add the asetofodia and the onions. Cook on medium low heat until the onions are softened. Add the meat masala and cook for a minute. Then add the cooked peas, grated ginger and salt and mix well. After cooking for another couple of minutes add 1 cup of water and cook covered for about 5 minutes. Add the coconut and onion paste, crushed tomatoes and the kokums and continue cooking. In another 10 minutes the curry is ready. Take it off the heat and add the lime juice and coriander.

1. Use any meat masala instead of the malvani meat masala.
2. Kokums are optional.
3. Can be served with rice or chappati.

Tips: Do not throw away the stems of coriander. Chop them up and add them to the onions. They impart good taste and aroma.

2 responses so far

Jun 25 2009

Salmon Curry Burgers with Tartar Sauce

Published by under Burgers,Seafood

This is a quick and easy dinner idea. The burgers can be served on a bun or without (for those who are watching their carbs). A side salad will go well with the burgers. Enjoy!

Salmon Burger

Ingredients : (makes 4 burgers)
2 6 oz cans of boneless skinless salmon, drained
3 scallions (green onions), finely chopped
2 cloves of garlic, grated
2 tsp grated ginger
1 Tbsp curry powder (meat masala)
1/2 red bell pepper, finely diced
2 Tbsp chopped coriander
1 egg, slightly beaten
3/4 cup bread crumbs
salt to taste
1 Tbsp cooking oil

For the Tartar Sauce:
1/2 cup light mayonnaise
2 Tbsp sweet pickle relish
1/4 tsp hot sauce
1/2 tsp brown mustard

Combine all the ingredients for the burger except the cooking oil in a bowl, until they are well mixed. Form 4 burgers. In a non stick frying pan, heat the oil. Cook the burgers till they are well browned on both sides.

Combine all the ingredients for the tartar sauce.

One response so far

Jun 25 2009

Fish Dinner

Published by under Seafood

A seafood dinner with a side of potatoes and vegetable. I would consider this a healthy balanced meal that tastes great! Try it for yourself and let me know.

Fish Dinner

Ingredients : (makes 4 servings)
4 6 oz fillets of Mahi Mahi (you can use any other fish)
4 tsp olive oil
4 tsp Cajun seasoning

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Brush the Mahi Mahi fillets with olive oil and sprinkle the Cajun seasoning. Place the seasoned fish on the baking sheet and allow to marinate for about 10 minutes. Bake for about 20 minutes.

Sauted Asparagus
1 bunch or asparagus
2 tsp olive oil
juice of 1/2 a lemon
salt and pepper

Trim the asparagus and cut into 1 inch pieces. Steam or blanch the asparagus until they are half cooked (slightly tender). Heat the olive oil in a non stick pan over medium heat. Add the asparagus, salt and pepper. Saute till the asparagus turn a little brown around the ages. Add the lime juice and take it off the heat.

Roasted Ranch Potatoes
2 pounds of baby potatoes, cut into half.
1 Tbsp olive oil
1 Tbsp Ranch salad seasoning

Preheat the oven to 400 degrees. In a large bowl combine all the ingredients and toss till all the potatoes are coated well with the oil and seasoning. Bake on a baking sheet lined with foil or parchment paper for 35-40 minutes.

Tip: To trim an asparagus, hold the ends of the asparagus in your two hands and bend till it snaps. Discard the root end.

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Feb 22 2009

Strawberry shortcake trifle

Published by under Deserts

Strawberry Shortcake Trifle
Ingredients : (makes 6 individual servings)
1 pound cake
30 oz frozen strawberries
2 Tbsp sugar
1/4 cup water
8 Oz fat free Cool whip
1/3 cup liqueur

In a saucepan add 20 oz of the strawberries, sugar and water and cook on medium low heat until the strawberries start to break down. Add the remaining 10 OZ of strawberries and cook for another 10 minutes. Allow to cool completely.

Cut the pound cake into 1/2 inch cubes. In a glass, arrange the pound cake into a single layer and douse with some liqueur. Spoon about two tablespoons of the strawberry sauce and add a layer of the cool whip. Repeat again with cake, sauce and cool whip. Assemble all six trifles and chill for 3-4 hours before serving.

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