Sauteed Snap Peas and Spicy Tofu

Snap Peas are fresh, crunchy and delicious. They can be added to salads or eaten as a snack just by itself. My son loves to munch on them as a snack. I decided to make an entree with it which my little one also savored. This goes perfectly with fried rice. Bon Appetite :)

Serves: 2
1 pack Snap peas (flat)
1/2 cup spicy tofu 
4 cloves of garlic (peeled and finely chopped)

1. Break the ends of the snap peas. 
2. Heat a pan on medium heat. 
3. Add 1 tsp of oil. 
4. Add chopped garlic and saute. 
5. Add snap peas and saute until cooked. 
6. Add salt and mix well. 
7. Add spicy tofu and saute for 2-3 mins. Serve hot. 

Tip: Use less salt since the tofu is already salty. 

Quinoa and Vegetable Soup

My little one was down with the cold and so while he was napping I thought of making a quick soup to make him feel better. I fished around the pantry and got my hands on Quinoa. I made a light and flavorful soup using quinoa and mixed veggies. Enjoy this easy and kid-friendly soup :)

Serves: 3
1 carrot (peeled and diced)
1 onion (peeled and chopped)
1/4 cup Quinoa 
1/4 cup baby bells mushrooms (diced)
1 stalk celery (chopped)
3 pods garlic (peeled and chopped)
1/2 inch ginger (peeled and finely chopped)
Black Pepper 
Lemon Juice 
3-4 leaves Thai Basil 
2 cups Vegetable broth or water

1. In a small stock-pot add oil and heat. 
2. Add chopped onions and saute until translucent. 
3. Add garlic, ginger and saute. 
4. Add diced carrot, mushrooms, celery and  a pinch of salt and saute well.
5. Add quinoa and saute for 1 min. 
6. Add basil leaves and vegetable broth and bring to a boil. 
7. Reduce heat and simmer for 10 mins or until quinoa is cooked. 
8. Add salt to taste, lemon juice and black pepper and mix well. 

Cantaloupe and Tomatillo Salsa

Sweet, Sour and Spicy the three S's that make this dish Spectacular! This dish is inspired by Trinidadian Pineapple chow. Jalapenos, tangy tomatillo, sweet cantaloupe and other spices are added to create a roller coaster ride of flavors that come together to make this dish finger licking good. I usually serve salsa or home-made guacamole with ritz crackers because I find it to be a killer combination. Snack on this healthy guilt-free appetizer!

Serves: 4
1 cantaloupe (seeded and diced)
1 jalapeno (seeded and diced)
1/2 tomatillo (diced)
1/2 onion (peeled and finely chopped)
1/2 tsp garlic salt 
1 tbsp cilantro (finely chopped)

1. In a medium sized bowl add all the diced ingredients and mix well. 
2. Add salt, garlic salt & cilantro.
3. Stir until everything is combined and leave for at least 30 minutes before serving for the flavors to infuse. 

Rohit's Paneer Kathi Roll

Leftovers always seems to get a bad rep because of the name... Leftovers really? Well I'm here to tell you that using the right ingredients we can make magic with leftovers. We had paneer tikka leftovers and my husband decided to make magic with it. This is a semi-homemade easy Kathi roll. Tip#1: you can substitute paneer with mock meat, vegetables, tofu or use the recipe as is and skip the paneer. Tip #2: You can substitute Rumali Roti for tortillas. Bon Apetit!

Serves: 2
4 eggs
1 cup baby bella mushrooms (chopped medium dice)
1 green bell pepper chopped julienne
1 yellow onion chopped julienne
1 cup paneer tikka medium diced
1 tsp curry powder
1 pinch garam masala powder
1/2 tsp black pepper 
1 pack frozen Rumali Roti 
Pam cooking spray
Salt to taste

1. Thaw Rumali roti so it is easier to work with.
2. Break eggs into a bowl and beat.
3. Add salt and black pepper and whisk. 
4. Heat a low bottom pan on medium heat.
5. Add oil. 
6. Add onions and salt and cook until caramelized. 
7. Add diced mushrooms and saute until cooked.
8. Add diced paneer tikka and saute. 
9. Add curry powder and garam masala and saute well. 
10. Remove from heat and set aside to cool.
11. Heat a tawa/pan on medium heat.
12. Spray pam on a pan and open the rumali roti and place on pan.
13. Spread the beaten egg onto the rumali roti.
14. When egg is cooked spread a spoonful of paneer mixture onto the center of the rumali roti. 
15. Fold each side until its wrapped. Serve 

Banana Bread Cupcakes

There is a new member in our household... I am happy to announce that I finally took the plunge and bought the Kitchenaid Artisan stand mixer. Can't tell you how thrilled I am. This wasn't my first recipe, Pizza dough was the first thing I made with this handy lil toy. Wasn't able to capture the final product so here is the second recipe made with my KA. 

I've had banana bread at many places and usually I find it to be a bit heavy and more of a bread like consistency. I know I know ... its bread and that's how it should taste but I am a fan of light and moist cupcakes so I decided to make cupcakes with this recipe and it turned out perfectly. Enjoy this melt in your mouth, moist banana bread cupcakes. Happy Eating!

Serves: 20 cupcakes 
1 cup mashed bananas 
2 eggs (beaten) 
1 3/4 cups all purpose flour
1/3 cup buttermilk
1/2 cup butter 
1 1/2 cups white sugar
1 tsp baking soda
1/2 tsp salt 
1 tsp vanilla extract

1. Preheat oven to 325 degrees F. 
2. Spray 2 cupcake pans with non-stick spray. 
3. In the KA stand mixer bowl add butter and sugar.  
4. Sift flour, salt and baking soda in a bowl. 
5. Place on stand mixer and attach the beater. 
6. Beat on speed 2 until the sugar and butter for 5 mins.
7. Add one egg at a time and beat on medium speed until creamy.
8. Add vanilla extract and mashed bananas and beat on medium speed until combined.
9. Add sifted flour mixture and buttermilk little at a time alternating between the two. Tip: Begin with flour mixture and end with flour mixture. 
10. Spoon into sprayed cupcake pans, fill to 3/4. 
11. Bake for 15-20 mins. 
12. At the 15 minute mark, insert a toothpick into cupcake and remove, if it comes out clean then the cupcakes are done. 
13. Cool on a wire rack and serve! 

Spinach and Mushroom Lasagna Roll Ups

Valentine's Day Special- Entree 

I know I am posting this a month after Valentine's Day but it was so delicious that I couldn't resist. Lasagna Roll Ups are perfect for a romantic dinner for two. Easy to put together and tastes delicious. Like Lasagna, there are many versions to this dish. I love the combination of spinach and mushrooms and decided to make this. It was the perfect compliment to the appetizer. This version is a fusion of Italian and Mexican Cuisine. Enjoy!

Serves: 2
1 bunch Spinach (chopped)
1 cup baby bella mushrooms (chopped)
2 green chillies (to taste)
3-4 garlic pods (peeled and minced)
1 12oz can of Enchilada sauce
3 oz of Goat Cheese 
2 tbsp Dill (finely chopped)
1 tsp garlic salt
4 sheets Lasagna (Cooked al dente and cooled)
1/4 cup Mozzarella cheese (grated)
1/4 cup Cheddar cheese (grated)

1. Preheat oven to 375. Remove goat cheese from the fridge to soften.
2. Heat a pan on medium heat. 
3. Add 1 tbsp of oil. 
4. Add green chilies and minced garlic and saute for 1 minute. 
5. Add chopped spinach and chopped mushroom and a pinch of salt and saute for 4-5 mins or  until spinach is cooked and the water from the spinach has cooked out. 
6. Taste and add salt if necessary and mix well. Set aside to cool. 
7. Place goat cheese in a bowl and using a fork mash to soften.
8. Add garlic salt, chopped dill and mix well. 
9. Pour 1/4 of the canned Enchilada sauce into a buttered dish.
10. Place a cooked lasagna sheet on a plate and spread one tbsp of goat cheese mix onto it to form the first layer. 

11. Next spread a tbsp on sauted spinach and mushroom on top of the goat cheese as the second layer. 
12. Roll the lasagna from one end to the other. 

13. Place rolled lasagna in buttered dish on the enchilada sauce. 
14. Follow #13 until all 4 lasagna sheets are rolled. 
15. Pour the remainder of the enchilada sauce on the rolled lasagnas. 
16. Sprinkle Mozzarella cheese and cheddar cheese on top of the rolled lasagnas.

17. Place in oven and back for 20 mins or until cheese has melted. 
18. Remove from oven, cool for 5 mins and serve!

Tip: You can substitute the Enchilada Sauce for a Bechamel Sauce. 

Tomato, Parsley and Goat Cheese Bruschetta on Ciabatta

Valentine's Day Special - Appetizer 

Bruschetta is one of my favorite Italian appetizers but I have never tried to make it at home. I know its one of the easier recipes to make but never had all the ingredients to make it happen. On Valentine's Day I decided to make it at home by creating my own version.  Bon Appetite!

12 slices Ciabatta bread 
5 tomatoes medium diced
1 1/2 tsp Garlic salt 
1/4 bunch parsley chopped 
6 oz pack goat cheese 
2 tbsp Dill chopped
2 tbsp Lemon Juice 
Salt to taste
Black pepper to taste 
Olive Oil 

1. Pre-heat oven to 450.
2. Add goat cheese into a bowl. 
3. Soften goat cheese with a spoon. Add 1/2 tsp garlic salt, chopped dill, and mix well. 
4. Brush olive oil on bread slices. Place on a tray and put it in the oven. 
5. In a bowl add diced tomatoes, chopped parsley, garlic salt, black pepper, salt, lemon juice, olive oil and toss . 
6. Remove bread from oven when golden brown. 
7. Spread goat cheese onto each bread slice. 
8. Mound tomatoes onto each bread slice and serve!


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