Wednesday, March 2, 2016

Zoodles Pho

Well, finally I am back! Again!  As much as I love to keep up with blogging,  there are certain issues in life that take precedence over other things.  So, here I am , with a quick and easy dish.  I just like to call this Pho but you can call it soup! There is no recipe as I only threw in what I had available in pantry and fridge.  You can add the protein if your choice, be it beef, chicken, shrimp, chick peas and make this your own.  I prepared the bowl for pictures and then dumped the contents in a plastic container as this was my lunch! Took chicken broth in a separate bottle and at lunchtime, heated up the broth, poured over the contents of the lunch box and added some seasonings. And I had hot, satisfying, no guilt lunch!

Zoodles Pho


Zucchini noodles
Sliced garlic, ginger, hot green chillies
Vietnamese basil
Slices of lime
Sliced mushrooms and scallions
Seasonings per taste
Chicken/vegetable broth or water

How to:

Mix everything in the bowl.
Add hot broth or water on top of prepared bowl.
Add soy sauce, fish sauce, hot sauce to your liking.


Saturday, November 7, 2015

Jalapeno Popper Dip

Who doesn’t love this dip? I am not an exception. I’ve been making this dip for so many years now. I didn’t realize until now that I haven’t posted it. So here it goes.

Here’s how I made it:

Jalapeno Popper Dip
1 (8 ounce) package cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup cheddar cheese, shredded
1 (4 ounce) can sliced jalapenos (pickled), drained
2 jalapeno peppers, chopped (optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano (parmesan), grated

How to:

Mix the cream cheese, mayonnaise, cheddar cheese and jalapenos in a bowl and pour into a baking dish.
Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
Bake in a preheated 350F oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20 minutes.
Serve with your favourite crackers, garlic bread chips, whatever comes to your mind.

Saturday, October 31, 2015

Stuffed Peppers

Yet another favorite dish of my family. Especially in the cold weather, this is one of the comfort foods.  It is a wholesome meal on its own. you can always serve this with your favorite salad or soup. But we don’t need anything else. Just 2-3 peppers per person, and we are set.

Here’s how I made it:

Stuffed Peppers
3 large peppers, different colors
1 cup prepared Nutrela grounds
1 cup prepared rice
1 medium onion
2-3 cloves garlic, crushed
1 tbsp paprika
1 tbsp ground cumin
1 tbsp red chili powder
½ tbsp. dried oregano
2-3 tbsp oil
¼ cup canned black beans, drained
Grated Cheddar cheese, as required
Salsa, sour cream (Optional)

How to:
Heat up oil in a sauce pan.
Sauté onion and garlic until onion is soft.
Add all the spices and sauté on medium heat until fragrant, for about 2 minutes.
Now add soaked Nutrela grounds, black beans and cook for about 10 minutes.
Add rice, mix.
Pre heat oven to 400° F.
Halve the peppers, remove seeds and core.
Place on a greased baking sheet, cut side up.
Stuff with prepared mixture.
Top with cheese.
Bake for about 20 minutes until peppers are tender, yet firm to touch.
Serve with salsa, sour cream.

Saturday, October 17, 2015

Broccoli Cheddar Soup

Been to Panera Bread?  If you have, you know exactly what I am talking about! Their broccoli cheddar soup is to die for.  I love, love, love it.  It’s creamy, it’s thick, it’s hearty.  It’s just good for you soup. The only problem is, this is EXPENSIVE soup! I mean come on, how much does the broccoli cost?! Why do they have to charge so much for the soup? Just because it’s made fresh, doesn’t mean it should costs arms and legs, right?  I tried and searched and finally found this recipe that tastes almost exactly as theirs! I said almost exactly because I tried to go for even lighter ingredients for the soup. I did try to use butter and cream, and trust me, it turned out exactly like that soup I always enjoy at Panera Bread. So give this creamy and delicious soup that tastes just like Panera Bread a try! You won’t be disappointed.

Here’s how I made it:

Broccoli Cheddar Soup
1 tablespoon melted butter
½ medium chopped onion
¼ cup EVOO(use butter for full flavor)
¼ cup flour
2 cups evaporated milk (half-and-half cream in theirs)
2 cups chicken stock
½ lb fresh broccoli (about 1 cup)
1 cup carrot, julienned
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper to taste
How to:
Saute the onion in 1 tablespoon melted butter and set aside.
In a large pot whisk together the EVOO and flour over medium heat for about 3-4 minutes.
Slowly whisk in the evaporated milk and chicken stock.
Let it simmer for about 20 minutes.
Add the broccoli, carrots, and onions.
Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
Add nutmeg, salt and pepper and sharp cheddar cheese.
Let the cheese melt and then serve.
For a smoother soup puree it in a blender... but I love the chunks!

Saturday, October 10, 2015

Cakemix Chocolate Chip Muffins

It's hard to strike a balance with muffins, isn't it? The massive monstrosities available at the coffee shops are obviously bad news, and even mini muffins are dangerous because there's a good chance you'll eat too many at once. Even if you find a reasonably sized muffin, it will leave you feeling hungry. How do you solve this conundrum? You don't need to know the muffin man, just have a box of cake mix in your pantry! Yes, you heard it right! BOXED CAKE MIX, People! These muffins are delicious, low in calories, and incredibly filling, thanks to addition of pumpkin puree. And don't chocolate chips make just about everything better? Make a batch of these muffins now, and you'll be smiling for days. And yes, eating chocolate first thing in the morning is generally a bad idea, but not with these muffins. So tasty, so satisfying, and perfect any time of day. Make them and thank me later!

Cake Mix Chocolate Chip Muffins
1 box chocolate cake mix
1 egg
1 cup canned pumpkin puree
¼ cup water
2-3 tablespoons semi sweet chocolate chips

How to:
Preheat the oven to 375° F.
Mix all the ingredients but the chocolate chips in a bowl with a wooden spoon.
Prepare 12-cup muffin tray with muffin cup liners.
Spoon the batter into those lines, filling them about 2/3rd.
Sprinkle chocolate chips on top.
Bake for about 20 minutes or until done.
Cool on a wire rack and serve.

Saturday, September 19, 2015

Zucchini Banana Nut Muffins

Just to use up those extra zucchinis you might have in your fridge or to make something sweet with veggies sneaked in! These muffins are exactly what you need to make otherwise not-so-healthy muffins completely nutritious. There is also walnuts inside muffins also. and of course, muffins are topped with same healthy nuts.
Here’s how I made these:
Yield: 18 standard size muffins
Zucchini Muffins
1 cup shredded zucchini
1 cup chopped peeled apple (optional)
3/4 cup flaked coconut
1/2 cup chopped walnuts
2 teaspoons grated orange peel
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract
How to:
Gently toss together  zucchini, apple, walnuts and orange peel; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.
Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick).
Fold in zucchini mixture.
Fill greased or paper-lined muffin cups two-thirds full.
Top with chopped walnuts.
Bake at 375° for 20-22 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.

Monday, September 7, 2015

Lyonnaise Potatoes

I know, I know. I was AWOL for a long time! But now I am back. Looks like I am up from a long night's sleep. So, Let's have some breakfast!

If you like buttery, crispy potateos with caramelized onions, this is the dish for you. My family and I are big potato lovers. and yes, I am a self-proclaimed QUEEN OF POTATOES! My sister can vouch for that. I love to make and eat potatoes different ways. So here's the story. This restaurant, right in the buidling where I work, serves this potatoes for breakfast. They have all-day breakfast specials and I always go for any kind of eggs with these potatoes. So I knew I ad to make it for my family at least once. And guess what? Once I made it, it didn't stop thiere. I keep on making this every now and then as the request keeps coming in! This is much better than having those uh-so-ugly hashbrowns!

Here's how I made it:

Lyonnaise Potatoes
3-4 large Russet Potatoes,sliced(not too thin)
2 medium onions, julienned
2-3 cloves of garlic, chopped
oil as needed
salt and pepper
Green onions and parsley to garnish

how to:
To speed up the breakfast, I parboil the potatoes(microwaver the sliced potatoes for about 3 minutes, 1 minute per potato).
Keep it aside
Heat oil in a thick bottomed skillet
Caramelize onions on medium high heat. If you have a cast iron skillet, it works best for this.
Once onions are done, start browing potatoes in the same leftover oil.
Do not overcrowd the skileet. Take your time. It won't take too long. Just a few minutes for 3 potatoes.
Season potatoes with salt and pepper as you go.
Keep working in batches.
Keep the golden brown potatoes aside.
Now, heat up a bit more oil, add garlic to it.
Once garlic is soft, add back cooled patotes and onions.
Mix up the vegetables, and garnish with green part of scallions and parsely.