good to know...

I LOVE froyo!! It is my go to thing whenever I am out and about at the mall. My favorite froyo combo is mango/lychee/cheesecake with added fruits and gummy bears. YES I said GUMMY BEARS!! haha.  But couple of days ago I came across this article which is making me think twice about eating this yummy treat now. I don't think I can and will absolutely stop eating froyos now but may have to reduce it to occasionally.

Do you know what's in your fav. froyo?
http://www.huffingtonpost.com/2013/08/08/frozen-yogurt-ingredients_n_3721930.html?ncid=edlinkusaolp00000003&ir=Food

Spinach and Artichoke Dip

Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions
Boil spinach and artichokes in 1 cup of water until tender and drain.
Discard liquid.
Heat cream cheese in microwave for 1 minute or until hot and soft.
Stir in rest of ingredients.

If you would like to make this in advance and serve warm then preheat the oven at 350 degrees. Place the prepared room temperature dip in the oven for about 7- 8 min until slightly bubbly.

Nishi is 1...

Its been awhile since I last blogged. I guess I can say I got caught up in the web of life. My lil baby Nishi is 1 year old already. Just the thought of time flying by so fast brings tears to my eyes. She is truly my pride and joy. Just like her daddy and mommy, she loves to eat too.  She wants to try everything off of our plates now. But so far her fav. foods are String Cheese, Theplas (spicy guju tortilla), Ganthia-papdi (fried gram flour crisps), tomatoes and other little yummy treats mommy gives her every now and then. We just celebrated her first bday on September 28th and the theme was CUPCAKES!!!  She enjoyed her party and so did all her little cousins and friends. We had set up a Sweet Treats table with a 'Decorate you own Cupcake' activity for adults and kids. We had an Italian menu - Spinach artichoke dip, Lasagna and Salad (from Olive Garden) and Arrabbiata pasta.  Overall it was a nice casual evening at a park. Looking forward to more bday parties to come!!

Sushi

I absolutely LOVE sushi. It is right up there with some yum tex-mex and italian food. A well made fresh and  delicious sushi can really make my day!! I accidentally came across this restaurant http://mikasasushibar.ca/ on my recent trip to Montreal. I have to say that I was a little skeptical while ordering the Nirvana Roll (Tuna, salmon, shrimp tempura, spicy kani, avocado, tobiko) and the Ring of Fire roll (Shrimp tempura, tuna, crab stick, caviar, cucumber, avocado, chili powder, Teriyaki sauce) on the servers recommendation but after the very first bite I was in LOVE!!  This so far was the best sushi I have ever had and I have had my far share of it. 

I do understand that not everyone enjoys sushi as much as I do and not everybody knows all the rules of eating sushi, but the most crucial thing is to appreciate the craft of the chef and the beauty of the food.
Here is a link to some of the do's and dont's of sushi eating..
http://www.buzzfeed.com/mattortile/the-dos-and-donts-of-eating-sushi

good to know...

While surfing the internet at 2 in the morning trying to get nishika to go to sleep I came across this site. Couple of neat tricks to get those sticky labels off of glass bottles.. check it out!

http://www.thriftyfun.com/tf/CleaningGroup/Glass/Removing-Labels-from-Glass-Jars.html

good to know...

Buying organic foods definetly has its plus. But we dont need to really buy all foods organic.

Check out this link to the foods you dont and do need to buy organic...

http://www.eatingwell.com/blogs/health_blog/trying_to_save_money_15_foods_you_don_t_need_to_buy_organic

Corn and Avacado Salsa

 

 

 

 

 

 

 

 

 

 

 

Ingredients

2 cups cooked corn, fresh or frozen
1 avocado, cut into cubes

1 large tomato, diced
1 cup finely diced onion

Couple sprigs on green onions thinly diced

Dressing
2 tablespoons olive oil 

1 tablespoon fresh lime juice
1/4 cup chopped cilantro

Chipotle Seasoning (1 - 2 tablespoons or to taste)

2 teaspoons light Brown sugar

salt and pepper to taste

Combine the corn, avocado, green onions, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl. Pour over the dressing over the mixed ingredients and gently toss.

 

Enjoy over tacos, chicken or plain with tortilla chips! 

Other suggestions: mix in diced mangoes, black beans and lettuce to serve as a yummy summer salad.

Middle Eastern Sloppy Joe

+Nirav Trivedi  made this delicious and healthy meal for my bday dinner last year. I have been hooked ever since. This is a very versatile recipe. Vegetarians can easily sub the ground chicken for ground soy and it will taste just as delicious!! :-)

Ingredients
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
1 bunch scallions (white and green parts separate), thinly sliced
1 teaspoon ground cinnamon
salt to taste
ground black pepper to taste
2-3 teaspoon red chilli powder
2 teaspoon garlic, minced
2 medium tomatoes, diced
1/4 cup golden raisins
1 pound lean ground chicken or ground soy
1/2 cup plain low-fat yogurt
1/3 cup pine nuts, toasted
4 (4-inch) whole wheat pitas with pockets, tops trimmed and warmed

Suggested servings: Sriracha sauce, feta cheese, sliced tomato and cucumbers

Directions
Heat olive oil in a medium skillet over medium heat, add the scallion whites, onions, cinnamon, salt, and pepper, and cook until tender, about 5 minutes.
Stir in the garlic, tomato, red chilli powder and raisins and cook over high heat until mixture is almost dry, about 6 minutes.
Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes.
Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts.

Serve mixture stuffed into warm pita with feta cheese (optional), tomato slices and cucumber slices. Add Sriracha sauce per taste.

Taco Bells Crunchwrap Supreme

The secret is out... I can now make my own version of my favorite taco bell menu item at home. I cant wait to try making this!! To make it vegetarian I can easily just sub the ground meat for ground beans with the same seasoning.

Check out this link for the recipe break down

http://shine.yahoo.com/shine-food/taco-bells-crunch-wrap-supreme-home-181600836.html#

good to know...

How to Seed a Pomegranate

Here’s an easy, mess-free way to get out every last one.

Step 1: Cut off the pomegranate’s crown. Score the skin into sections, cutting where the membrane is thickest (this will minimize damage to the seeds).

Step 2: Submerge the pomegranate in a bowl of water and gently pry it open into sections. Still working under the water, remove the internal membranes and gently pull out the seeds. The seeds will sink to the bottom of the bowl; the membranes will float to the surface.

Step 3: Discard the pieces of skin and skim off the floating membranes, leaving only the seeds behind.

Step 4: Lift the seeds out of the water and transfer them to a paper towel to dry. The seeds can be refrigerated in an airtight container for up to 3 days.

Mediterranean Pasta

So like most days I was asking +Nirav Trivedi what he would like for dinner the other night. Now those who know him know that he will sometimes just say random words that come to his mind when he doesnt have a definitive answer to my questions.. here is our conversation from just last week.
Nikki - so what should we make for dinner tonite?
Nirav - hmm.... maybe pasta?
Nikki - i guess.. but wat kind?
Nirav - i dunno.
Nirav - i feel like eating something Mediterraneanny
Nikki - REALLY... pasta and mediterranean ??????
That night with some inspiration from Tyler Florence and to Nirav's surprise, I cooked up some Mediterranean Pasta!! 

Ingredients

3 tablespoons olive oil
3/4 - 1 pound skinless boneless chicken breasts, cubed
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned

2 diced roma tomatoes
5-6 cloves garlic, minced

1 pound pasta of your choice (i have used farfalle here)
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)

1/4 cup roasted pine nuts
6 ounces feta cheese, crumbled
1/2 cup heavy cream

2 teaspoons oregano(dried or fresh)

pinch of crushed red peppers

2 teaspoon red chilli powder

Salt and pepper, to taste

Directions

Boil water for pasta in a pasta pot. Heat oil in a skillet over medium heat. Brown chicken pieces until no longer pink. Add sun-dried tomatoes and garlic to skillet. Saute for 3-4 minutes. In the meantime, add the pasta to boiling water, cook until al dente, as per box instructions.

Now add the tomatoes, artichoke hearts, olives, oregano, red chilli powder, salt and pepper to the skillet. Saute 5-7 minute then stir in the cream. Toss in the fresh cooked pasta, roasted pine nuts and feta cheese, serve warm. May add some stock to achieve desired consistency in the sauce. Garnish with crushed red pepper and extra feta cheese if desired.

If you like to make a vegetarian version just skip the chicken or can add another protein of your choice! 

good to know...

"When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful texture and soak up the butter and cream more easily." - Wolfgang Puck

Tomato and Garlic Pizza

My love for garlic and homemade pizza has inspired me to make this super easy and super tasty recipe. This recipe is a part of my homemade take out foods collection.

 

 

 

 

 

 

 

 

 

 

 

 

1 frozen pillsbury pizza dough

6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
6-7 garlic clove, minced

6 fresh basil leaves or oregano thinly sliced, plus extra for garnish
1/2 teaspoon salt

pinch of red pepper flakes

In a small bowl mix olive oil, minced garlic, salt and red pepper flakes. Keep aside.

Follow the directions (5 minutes of prebake and 10 minutes cook) for crisp pizza from the frozen pizza can.

Remove the prebaked pizza dough and spread all the olive oil mixture on the surface.

Arrange the tomato slices in a single layer over the cheese over the oil. 

Sprinkle mozerella cheese and oregano/basil. 

Cook for additional 10 minutes as per the can instructions until the cheese is nice and bubbly.

Cut the pizza into wedges and serve immediately with some extra parmesan cheese and/or red pepper flakes.

Enjoy.. :-) 

Quick Dal Fry

Serves 4

Ingredients
1 cup red masoor dal (split red lentils)
1/4 cup yellow moong dal (split yellow lentils)
2 green chillies, slit
1 teaspoon grated ginger
1 teaspoon grated garlic
1/4 teaspoon turmeric powder (haldi)
salt to taste

For the tempering
1/2 teaspoon mustard seeds (rai)
pinch of Hing (asfoetida)
1 dry red chilli
1 onion, sliced
1 tomato, chopped
2 tablespoons ghee

For the garnish
3 tablespoons chopped coriander
1 tablespoon butter

Method
1. Wash the dals together.
2. Combine the dals, chillies, ginger, garlic, turmeric, salt and 3 cups of water and pressure cook till the dal is tender.
3. Remove the chillies and discard. Whisk the dal till it is smooth. Keep aside.

For the tempering
1. Heat the ghee in a pan and add the mustard seeds, hing and red chilli.
2. When the mustard seeds crackle, add the onions and saute till they are translucent.
3. Add the chopped tomatoes and saute for another 3 to 4 minutes.

How to proceed
1. Add the dals to the tempering, mix well and bring to a boil.
2. Serve hot, garnished with the coriander and butter.

Garlic and Herb Focaccia Bread

My new found obsession with baking fresh bread at home has lead me to this yummy treat! This is so easy and fast to make that it has become a staple with italian meals in my house.

makes 1 loaf

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil

1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella
1/4 onion thinly sliced
pinch of paprika

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water. knead until smooth and elastic.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with 1 tablespoon olive oil.
Cover with a damp cloth, and let rise in a warm place for 20 - 25 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet.

ready for baking

Pat into a 1/2 inch thick rectangle. Brush top with remaining olive oil. Sprinkle with sliced onions, parmesan cheese, mozzarella cheese and paprika.

Bake in preheated oven for 15 minutes, or until golden brown.

Fresh out of the oven

Let it cool 5 - 6 minutes before trying to slice it.

Serve warm with a dipping oil. I like to serve it with a mix of 2 tablespoons of good olive oil and 3/4 tablespoon of nice balsamic vinegar.

Refried Beans without the Refry

2 cans (16oz) red kidney beans, drained and rinsed
2-3 cloves of fresh garlic
1/2 medium onion, diced
1 tblspn black pepper
pinch of paprika
5-6 tblspn of taco seasoning
1 tsp butter

6 - 7 jalapeno slices (from jar)
salt to taste

Combine the beans, garlic, jalapeno and taco seasoning in the food processor and mix until it forms a paste. You may add water as needed to attain desired consistency.
In a saucepan melt butter and onions. Fry onions until fragrant and lightly browned.
Add the bean paste along with black pepper, salt and paprika. Mix well.
May add extra taco seasoning according to taste. 
Serve warm.

Spinach Cutlets

If you have traveled by rail in India you would have very likely come across vendors selling aloo cutlets in the rail cars. I absolutely loved those cutlets as a child. They were one of the reasons I would look forward to traveling by trains. A year or so ago I was craving that delicious childhood treat and decided to try making some at home. I made these cutlets and served it in between a slice of white bread and some ketchup. It made me so nostalgic. Here is the recipe I came up with :-

Serves : 2-3

Ingredients:
1 cup finely chopped spinach (frozen with water squeezed out is fine too)
1/4 cup finely chopped coriander leaves
1 1/2 cups boiled, mashed potatoes
1 tblspn all purpose flour
3 green chilies ground into paste
1 tspn ginger paste
1 tspn garlic paste
1 tspn pav bhaji masala (or garam masala)
Oil
Salt and sugar - to taste
Sooji/rava

Method:
Mix all the ingredients except sooji/rava. Make into ping pong sized balls.
Press each ball into cutlets. Roll these cutlets in sooji/rava.
Spread some oil on a tava and shallow fry the cutlets. Serve hot.

 

Angelika at Mosaic

There is a new theater that recently opened up near our home. It is a state-of-the-art boutique cinema. They also have chef inspired menu which you can enjoy right from your sit while watching the movie. BUT being a mommy to a 7 month old, this is what got me super excited!!  http://angelikafilmcenter.com/angelika_event_calendar_detail.asp?hID=3854&ID=2203 They have CRYBABY MATINEE....hahah! love it!  Now only if they had this during the weekends it would make it even more perfect.

Baby food

Nishika is growing up so fast. She is already rolling over, sitting up by herself, trying to crawl on her tummy to grab her toys, has a little tooth peeking thru her gums and eating solid foods. I couldn't possibly be any more proud of my little darling. You must have read from my previous blog that I have been making food for her at home. After the success of Lentil and Carrots puree, here are couple of other Nishika approved homemade combos I have tried so far :--

1. Rice Cereal with pureed Blueberries and cinnamon.
2. Avacodos (plain and mixed in with some garlic powder)

I have also made some pulp free Watermelon juice which she loved!! :-)  I am really enjoying making these yummy foods for her and will keep sharing more food combos as I try them out. If you could hear Nishika's babbles she would say "mmm..aammm...aammm".

Lentils with Carrots

Another successful recipe I created for Nishika is Lentils with Carrots. Now that I know she is ok with carrots and cinnamons I introduced her to dal (lentil). Split Yellow Moong Dal is said to be wonderful for children, elderly people and those who are ill because it is so easily digested. Moong dal cooks into a nice mushy texture and tend to cause less gassiness. I love this particular lentil too so it was a easy choice.

2 cups of water
3/4 cup of yellow lentils
1/2 cup peeled and diced carrots
teaspoon of desi ghee (clarified butter)
1/2 clove of pressed garlic

Combine water, dal and carrots in a large saucepan. Bring mixture to a boil and then simmer for approximately 20 minutes. Check on the level of the water and add water as needed. The mix will finish cooking when the carrots are soft and the lentils have "melted".
In a small tempering pan heat ghee and add garlic.  let it cook for like 30 - 40 seconds.
Add the garlic ghee to the cooked lentils.
Blend the Lentils with carrots and ghee as needed to create a texture acceptable for your baby.
Please make sure there is no chunks of garlic remaining before you serve. 

good to know..

Health professionals advise against adding salt to baby food.
Read more at :-
http://www.homemade-baby-food-recipes.com/adding-salt-to-baby-food.html

Carrots and Cinnamon Purée

Nishika is 6 months now and I decided to get her started on some solid foods. Exciting times for sure!! I make my own puree at home. She already has tried and loves her rice cereal, multi-grain cereal and oatmeal. I am sooo proud of my little foodie in making :-)  As for her fist solid food I made carrots and cinnamon puree. It took her a day or so to good used to the new texture and the taste. But now she LOVES it!! This is what i did...
Take any amount of fresh or pre cut frozen carrots you desire
1. Peel carrots and cut into small chunks (if using fresh)
2. Place chunks into a pan with just enough water to cover the carrots
3. Boil until tender
4. Strain the cooked carrots and save a little bit of water for thinning the puree.
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add water as necessary to achieve a smooth, thin consistency.
7. Add just a pinch of cinnamon and mix well.
Definitely taste everything you prepare for the baby. If it tastes bad to you, it will also taste bad to the baby. 

Emerald's Breakfast on the Go Berry Nut Blend

So my sister-in-law +Pooja Chakravorty introduced me to this DELICIOUS GOODNESS and now I am hooked. Emerald's Breakfast on the Go Berry Nut Blend is a fairly new addition to the Emerald line up and is basically a small pouch of trail mix for when you don't have time to sit down for a proper breakfast or need a quick snack on the go. The Berry Nut Blend comes with roasted peanuts, granola clusters, dried cranberries, yogurt-covered raisins, glazed walnuts, and dried blueberries. I now have a box in the car at all times!!

good to know..

Clean & prep as much of your produce as possible when you bring it home. Makes it much easier to put together for lunch or at dinner time after a long day at work.

Penne all’Arrabbiata

Literally meaning "angry," arrabiata is known for it's spiciness. The name of the sauce is due to the heat of the chili peppers. The dish is usually served with penne, and may have chopped fresh parsley as garnish. So, I enjoyed going to this Italian restaurant Mama Lucia in Rockville where I would always order the exact same dish. They made the best Penne all’Arrabbiata I had ever tasted. Needless to say after I got married and moved to Virginia,  I missed the delicious spiciness of that pasta sauce. Nirav said he believed I could just recreate the same recipe in my kitchen. I have to say I had my doubts. But after several trial and errors over the years I have finally got this recipe down. 

Buon Appetito!

 










serves 5-6
 
Ingredients
1 16 oz box of Penne Pasta
4 tbsp olive oil
1 medium diced onion
3 cups diced mushrooms
5 diced roma tomatoes
2 tbsp minced garlic
1/2 tsp minced ginger
1 tsp red pepper flakes
3 tbsp tomato paste
3 tsp sugar
2 tsp red chilli powder
1 cup plain pasta sauce (choose your favorite)
1 tsp italian seasoning
salt/pepper to taste
2 cups of pasta water
parsley or basil (Chiffonade) for garnish

Method
Cook penne in salt water according to the box instructions.
Save about 2 cups of pasta water before you drain all the water out from the cooked pasta. Put it aside until we are ready for the stock.
Heat oil in a sauce pan and add onions.
Cook till the onions are almost translucent.
Add mushrooms, garlic, ginger and red pepper flakes. Stir and mix well.
Let it cook for about 4 -5 minute until mushrooms soften.
Put in the tomatoes and cook the mixture till tomatoes get semi-soft. (Dont over cook them. We like the small pieces of tomatoes intact.)  Usually takes about 5 minutes or so to cook.
Add tomato paste, red chilli powder, italian seasoning and sugar.
Mix well and let it cook till some oils separate.
Add the previously saved water stock along with the pasta sauce and stir well.
Add some salt and black pepper to taste.
Mix in the cooked penne to the sauce and simmer until ready to eat.
Garnish with parsley or basil.

Serve with warm garlic bread and enjoy!! :-)







 

Dahi Bhindi Subji

I cannot take any credit for this recipe. My mother-in-law actually showed me how to make this super easy gujju shaak. I especially love this recipe for its versatility. The recipe I have here uses cooked bhindi (okra) in it but I have used this exact gravy base with several different vegetables. I have successfully used asparagus and french string beans (cut down into about an inch long) in the dahi gravy. Above all, the rich and fascinating aroma is so tempting that you won't feel that you're eating a low calorie and low cholesterol food. You can serve this with rice or chapati. Some spicy red garlic chutney on the side is recommended.

Serves 4

Ingredients

2 cups chopped bhindi
1 cup low fat curds (dahi)
2 tsp coriander (dhania) powder
2 tsp chilli powder
1 tbsp besan (Bengal gram flour)
1 tsp mustard seeds (rai / sarson)
1/8 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 tsp oil
salt to taste
For the garnish 1 tbsp chopped coriander (dhania)

 

Method
 

1. Steam the bhindi for 5 to 7 minutes till soft. Keep aside.
2. Combine the curds, coriander powder, chilli powder, gram flour and salt with 2 tablespoons of water and keep aside.
3. Heat the oil in a non-stick pan and add the mustard seeds, asafoetida and curry leaves.
4. When the seeds crackle, add the curd mixture and steamed bhindi and bring to a boil. Simmer for 3 to 4 minutes.
5. Serve hot, garnished with the coriander.

Marinating

With a nice 66 degrees outside, I cant help but start thinking of BBQ and all the delicious summer foods and fruits.  One of the important components in grilling is Marinating. Although we usually think of marinades as liquids, they can be any mixture that imparts flavor to the food before you cook it. And they do most of the work while you wait. So I thought I would share this article on marinating with everyone.

MARINATES

Liquid Marinade: This mixture usually contains three components: an acid, such as vinegar, wine or citrus juice; an oil, which protects the meat from drying out; and flavorings, such as herbs, spices and vegetables. Almost any food can be marinated: meat, poultry, fish and vegetables.

Brine: This solution of salt and water -- often mixed with sugar, spices and herbs -- delivers seasoning and moisture to meat. Brining takes longer than marinating but often yields more flavorful, juicier food. Brining works best with pork, poultry and shrimp.

Spice Rub: This mixture of salt, spices and herbs is rubbed onto the surface of meat, poultry or fish before cooking. Spice rubs can be dry or mixed with oil; the latter are easier to apply.
1. Choose an acid, an oil and seasonings for your marinade.
2. Whisk together the ingredients until combined.
3. Pour the marinade over the food, toss well, cover with plastic wrap and refrigerate.

tips + how-tos

Cool it: Always cover and refrigerate meat, poultry and fish as it marinates. Bacteria grow quickly at room temperature.

Bag it: Marinate food in glass bowls or, better yet, resealable plastic bags: They're nonreactive and save room in the refrigerator. Plus, there's no cleanup!

Stretch it: Before adding raw meat, poultry or fish to a liquid marinade, set some of the marinade aside for dipping or drizzling on top of the finished dish.

Watch the clock: Food will turn mushy if left too long in an acidic marinade. As a general rule, marinate seafood for no more than 45 minutes; small pieces of meat and poultry for no more than 2 hours; and whole chicken, large whole fish and large cuts of meat for no longer than overnight.

Good to know...

Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.

Honey Wheat Bread

I have never been much of a baker. But about cpl of months ago after watching hours and hours of food network, I impulsively bought a batch of active dry yeast.  Now here I was with a big package of dry yeast and not knowing what to do with it. I soon started regretting my decision. +Nirav Trivedi suggested maybe we should try baking our own bread at home. I didn't like the thought of baking. You see I am not much of a cook by measurements type of a person and one has to be very precise while baking. Well I didnt want to just let all the dry yeast go to waste. So here I was looking for easy bread recipes online. I came across this fairly easy Honey-Wheat bread recipe which even I love to make. Nirav and I have both been enjoying this healthy and easy homemade bread for about a month or two now and I think I have pretty much perfected the recipe now. The recipe makes about two loaves of bread. I divide them up and freeze the other half of the dough for next time around. 

So here goes :-

2 cups warm water (about 110 degrees F)
4 cups whole wheat flour
3 cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon salt
3/4 cup honey
1/3 cup vegetable  or olive oil

Directions

    Dissolve yeast in warm water in a big mixing bowl or large kneading vessel. 
    Add honey, and stir well.
    Mix in whole wheat flour, salt, and oil.
    Work all-purpose flour in gradually. 
    Knead the dough for at least 10 to 15 minutes.
    When dough is smooth and elastic, place it in a well oiled bowl.
    Turn it several times in the bowl to coat the surface of the dough,
    and cover with a damp cloth. Let rise in a warm place until doubled in bulk,
    about 45 minutes.
    Punch down the dough. Shape into two loaves, and place into two well greased 
    9 x 5 inch loaf pans. 
    Allow to rise until dough is about 1 inches above pan. (usually takes about 45 min to 
    1 hour in room temperature)
    Bake at 375 degrees F for 25 to 30 minutes.
    Remove from the pan and slice thin after cool.

good to know...

Remember, all recipes are only a guideline, not the law. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano.

Easy Pad Thai

I love to get carry out just like any one else. But recently Nirav and I have decided to see if we can come up with healthier/easy versions of typical carry out foods. Last night I made Pad Thai. This recipe is so easy to make. As for those of you who are vegetarians, feel free to take away the Shrimp and substitute Tofu for Chicken. It will taste just as delicious! Enjoy..
 

Ingredients
2 tablespoon soy sauce
3 tablespoon water
3 tablespoon creamy peanut butter (could add a tablespoon of crunchy peanut butter for added nutty flavor)
3 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons olive oil
2-3 whole scallions diced (keep the white part separate)
2 teaspoon minced garlic
2 teaspoon minced ginger
1/2 sweet onion sliced
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
1 boneless, skinless chicken breast, sliced into strips
10 medium to large shrimp, peeled and deveined (or frozen cooked)
1/4 pound medium-wide rice noodles or 3/4 box of angel hair pasta/thin spagetti
1 tablespoon packed light brown sugar
2 tablespoon vinegar
handful Mung bean sprouts
for garnish Lime wedges
for garnish Fresh cilantro leaves
for garnish Chopped peanuts, for garnish

Directions
In a small bowl, whisk together the soy sauce, water, peanut butter, brown sugar and chili paste until smooth.
Heat a large wok over medium-high heat, and add oil.
When the oil is hot, add the white part of scallions, garlic and ginger and let cook until fragrant, about 1 minute.
Add the onions, vegetables and chicken and stir-fry until chicken is browned and cooked through, about 3-4 minutes.
Add shrimp and cook another 2 minutes (until no longer pink)
Add noodles and toss to coat.
Add peanut/spice paste, leftover greens from scallions and vinegar and toss to distribute.
Cook until heated through, about 2-3 minutes
Garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

Watermelon and Feta Salad

For those who know my husband knows that he is not a big fan of fruits. But my brother in law +Aakash Trivedi  and I love this watermelon salad! My inspiration for this salad came from Paula Deen's recipe. But as I always do, I tweaked it to make it my own. This is my fav salad to make during summer bbq. Cant wait  for SUMMER!

 







1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup balsamic vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Directions

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. 
Peel and thinly slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time.
Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. 
Garnish with mint sprigs.
Serve immediately. 

If you need to prep ahead, keep the dressing seperate and pour before serving.