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.