Who doesn’t love noodles? People of all ages from young to old love to eat noodles. It’s super easy-to-make, quick and not to mention very addictive. Today, I am sharing a simple veg chow mein recipe that is loaded with a crunch of fresh veggies and bold flavors. This all-time-favorite recipe for noodles is healthy, wholesome and prepared with minimal ingredients. As a bonus, it takes 30 minutes from start to finish....
Here’s a dish to add to your cooking-for-a-crowd repertoire. It’s an adaptation of a long-time favorite butternut squash-sage sauce, which I typically toss with rotini (or other pasta) and serve with parmesan. Here, the par-cooked pasta is tossed with the sauce and a mix of mozzarella and parmesan, then baked in a hot oven until the the tips are crispy and the cheese has melted. It’s delicious. 5 from 3 reviews
Bhindi also referred to as Okra is my family’s favorite vegetable – whether be kurkuri bhindi or baked bhindi, it’s their all time favorite. They can relish bhindi at any hour, just roll it in warm rotis and its their most preferred meal. Undeniably tasty and delicious recipe of bhindi stuffed with gram flour and spices and sauteed until tender. Nothing complicated, simple recipe of bhindi cut lengthwise and then stuffed with roasted besan and spices....
I’ve been making this cabbage pad Thai-ish in some form or another since the late fall, when I spotted the recipe in Andie Mitchell’s Eating in the Middle, and the contents of my CSA miraculously included all of the key ingredients: cabbage, peppers, cilantro, and onions. With peppers now out of season, I’ve been using shiitake mushrooms, whose meaty texture and woodsy flavor nicely complement the cabbage, and I imagine a number of other vegetables—julienned carrots, shredded Brussels sprouts or broccoli, for example—could also be used....
But what if, say, without even trying, you just happen to please everyone? Hmm. I thought about this on Sunday night as I sat at Pizza Buono, our favorite neighborhood spot not only for its delectable pizza and fresh-squeezed juices but also for its dining room, which is equipped with a well-stocked play kitchen for the kids. Ben and I had grabbed a salad, a pre-made sort-of slaw, to tide us over while our pizzas cooked....
Bake these cuties today to pair up with your evening tea, and I promise, you’ll fall in love with these shortbread cookies. All I can think of is a sweet and delicious cookie that sort of melts in your mouth and tastes incredibly delicious. So, to kick-off my valentine’s day preparations, I am baking these eggless swirl shortbread cookies. Seriously, these are the easiest eggless shortbread cookies I’ve ever made....
It’s simple: thinly sliced Tuscan kale + grated Parmigiano Reggiano + shallot vinaigrette. Until recently, I had never thought to dress kale with a shallot vinaigrette, always favoring something bolder or creamier, reasoning that kale’s tough leaves needed something more assertive. It turns out they don’t. When the ribs are removed from the leaves, and when the leaves are slivered, the pieces feel like confetti, light and tender. No massaging required....
There are ample ways to enjoy this mouth-watering Salsa recipe than just enjoying it as a dip with your favorite chips and tortillas! In that case, this recipe of Fresh Garden Salsa is the perfect way to use up your garden produce in the most rewarding way! Freshly picked, chemical-free, and instantly accessible, your home-harvested produce brings flavors and health to the family! Tomatoes render the structure and texture to the recipe while onions, garlic, and cilantro add their unique flavors making this Salsa recipe a lovely addition to your appetizers!...
Thursday night quick fix up – Gobi Manchurian a nice medley of Indian and Chinese flavors. Perfectly delicious dish! great flavor, and super simple. My family loves fusion food and this is an amazing recipe for anyone who enjoys fusion food. Nothing complicated, simple recipe prepared with deep fried cauliflower florets tossed in sweet and spicy Chinese sauce. Feel free to adjust the heat level by adding more or less hot sauce, crushed red pepper flakes, and sweet and sour sauce....
Serve them with the morning breakfast, as an after-school snack, or even with the evening tea, and these pinnis will blend with every occasion. A staple in every Punjabi home during winters, these pinnis are an all-time favorite of the entire family and make for a great meal plan owing to their nutritional benefits. Nothing could be better than biting into this ghee-laden scrumptious pinnis to keep you warm and energized during the harsh winter months....
Spinach is a great source of iron, Vitamin A, C, K , magnesium and many more nutrients. To preserve all these healthy nutrients, blanching is great for vegetables. It helps intensify the taste and bright color of vegetables. Blanching locks in both – flavor and the nutritional value of the veggies. Blanching is a very easy process. Add leafy vegetables like spinach, to a pot of hot water, let it sit for 2-3 minutes or until leaves are soft....
Since it’s the Navratri week, my no onion no garlic meal planner calls for Kadai paneer tonight. A flavorful and delicious paneer dish cooked in a tomato based gravy and that too without onions. Trust me without the onions too, this dish is loaded with flavor and has a refreshing taste. Most of all its simple to cook, prepared with minimal ingredients and the flavor and aroma remains the same....
Whether be Diwali or Holi, sweets are an integral part of Indian traditions. During festive months Indian markets are overflowing with yummy and delicious sweets/mithais. Today I am sharing with you one of my favorite mithai – Kaju Pista Roll. As a kid this sweet was a must have during festive months. The tradition still continues in my family and I try to make it once every year. This year I am making it for Raksha Bandhan....
It is a perfect make-ahead recipe with the most effortless preparation and, ideally, the most tempting frozen dessert to surprise your guests with. This is not just any kulfi; it’s an experience – a sensational blend of creamy richness and exotic flavors that will tantalize your taste buds. A traditional Indian summer treat, this kulfi is saturated with the subtly sweet flavors of kesar and pista and is the perfect finish to any meal....
Kate Shultz, of the Dinner Sisters podcast, recently asked me if there were any recipes in Bread Toast Crumbs I wished had gotten a little more love. These vinaigrette toasts with soft-boiled eggs immediately came to mind. I’m not sure I’ve heard from anyone who has made them — maybe no one has! — but I’m hoping this post might encourage someone to give them a go. In short, you soak slices of bread in both olive oil AND vinegar before toasting them in a skillet and finishing them in the oven....
Last weekend, while flipping through Jessie Sheehan’s Snackable Bakes in search of an extra-crumb coffee cake recipe I’d bookmarked months ago, I paused two recipes in, struck by a photo of a blackberry-studded loaf cake. In the notes, Jessie credits both Dorie Greenspan and Ina Garten and describes the result as “nothing short of summer in a loaf pan.” How could I not make it? Given that I am sharing the recipe here, it’s clear that I loved it....
The recipe called for making a simple dressing, a mix of diced sun-dried tomatoes, vinegar, salt, olive oil, and a splash of the sun-dried tomato-infused oil from the jar. From there, you add two cans of beans, diced red onion, fresh basil, and Manchego cheese. It sounded simple enough, so I gave it a go, adding some vegetables I had on hand: fresh corn, diced raw zucchini, sliced scallions, and a minced jalapeño....
Thin spaghetti noodles tossed with veggies and spiced with Asian sauces creates a lip-smacking recipe – spicy veg noodles. Any combination will work with this recipe. Very adaptable and flexible recipe, I have added veggies but if you are a non- veg eater add meat of your choice to bring extra flavor to the noodles. I didn’t had any mushrooms on hand but Shiitake mushrooms will surely tweak up the recipe....
My introduction to kale salads came by way of a restaurant, True Food Kitchen, that my aunt and I frequented for lunch in the summer of 2010. At TFK, they marinated the kale in lemon and olive oil, then tossed it with bread crumbs and parmesan. Back then, eating kale raw (for many of us) was revolutionary, but it quickly became an obsession. In the years that followed, I ate and prepared many raw kale salads, but it never occurred to me until many years after that TFK lunch, to try treating Swiss chard in the same manner....
What struck me about the recipe was its simplicity, calling for nothing more than salt, water, and olive oil. I have seen (and made) other fussier whole-roasted cauliflower recipes, calling for entire bottles of wine for poaching and brown-butter bread crumbs for garnishing. (Sorry.) No such embellishments here. This one calls for poaching whole heads of cauliflower in well-salted water, followed by blasting the drained, dried, then well-oiled and further-salted heads in a 550ºF oven for 25-30 minutes or until they become beautifully golden with irresistibly crisp edges....
