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Mediterranean Cracker Party Platter

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Mediterranean Cracker Party Platter

Mediterranean Cracker Party Platter

Mediterranean Cracker Party Platter

My memory is becoming a collection of weekend after weekend activities. I think the culprit is the month of May, that is over stuffed with activities and commitments being the end of the SCHOOL YEAR & beginning of SUMMER BREAK. In the busy times like this, Mediterranean Cracker Party Platter is such a fresh breeze of appetizer/meal that has the power of soothing and rejuvenating your mind, body and soul.

It is the perfect way to welcome summer and celebrate food and the vibrant colors of the bounty. Don’t you think so? For the matter of the fact, I had a big platter of this for my lunch yesterday and served this to my girls as an after school snack as well. Psst….packed this for my older one’s lunch for school too, since she had fallen in love with it, head over heals.

Mediterranean Cracker Party Platter

Mediterranean Cracker Party Platter

Can I quote something by Mark Twain here?  It its so well in context with this Mediterranean Cracker Party Platter.  He has very well quoted –

When one has tasted it he knows what the angels eat.

It actually is so refreshing and the flavors & textures feel like the FOOD FOR THE GODS AND ANGELS.

Summer temperatures can kill anybody’s mojo easily with heat, lethargy and sweat. Mediterranean Cracker Party Platter is such a booster as it is not only vibrant and delicious but also a very healthy and nutritious treat.

It comes together in no time and makes a great piece of conversation and devouring. Few ingredients and you have a beautiful platter for any gatherings or a lazy meal.

I shopped at walmart and Kroger for the ingredients and it was very well budgeted. There, that is a bonus point. I am not being paid by either stores to mention them but it makes any party planning or gathering easier.

Here is what you need for this Mediterranean Cracker Party Platter.

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Mediterranean Cracker Party Platter
Author: 
Recipe type: Appetizer / Light Meal
Cuisine: Mediterranean
Prep time: 
Total time: 
Serves: 4
 
A fabulous party platter put together for any summer party or gatherings. Few ingredients and a delicious spread is ready.
Ingredients
  • Hummus, original - 1 pack of 10 oz or larger. You may use home made or any flavored hummus
  • Wheat thins, Baked - 1 box of 8.5 ounce. I used Reduced Fat of Great Value brand. You may use any cracker of your choice.
  • Black Olives, Chopped - 1 can of 4.25 oz. Use sliced or whole black/green olives instead
  • Bell Peppers, Mini - 1 small bag
  • Pepperoncini pickled peppers - few (optional)
  • Cucumber sticks or Baby Cucumbers - 2 large, washed and cut into sticks or a small bag of baby cucumbers
  • Baby Carrots or Carrot sticks - 12 or 16 oz bag. Or use few large carrots and wash+peel+cut into sticks
  • Cherry Tomatoes - 1 small box, washed
  • Strawberries or Grapes - few (optional)
  • Feta cheese - ½ cup, crumbled. Use goat cheese or paneer cubes instead
  • Chopped Vegetables- ½ cup of combined bell peppers + jalapeños + olives + red onions + tomatoes - ½ cup as a garnish in case anybody wants to top their crackers with this.
Instructions
  1. Take a large tray or platter of any shape.
  2. In 4 separate small bowls, pour hummus, chopped olives, mix vegetable garnish and crumbled feta. Place them artistically on the tray or platter.
  3. Arrange, crackers, vegetables and fruits aesthetically on the platter around the bowls.
  4. Serve.
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Isn’t the simplest appetizer ever for any party. Sometimes you got to think outside the regular chip and dip scenario and bring some freshness on your kitchen table.

Some other party snacks from my blog are – Pineapple Agua Fresca , Olives Jalapenos Cheese Rolls , Chickpeas masala and more.

I bought that platter from Kroger for about $4.99 plus tax. This tray makes an absolute gorgeous serve-ware. I lined it with a parchment/butter paper and a beautiful and budget friendly spread was ready in no time.

Mediterranean Cracker Party Platter

Mediterranean Cracker Party Platter

Can I share a secret with you? You do not have to be born or raised in Mediterranean region, to enjoy a good meal. I am Indian and I love Mediterranean Vegetarian platters.

In my humble opinion, the best memories are made when we are sharing food with family and friends and in the kitchen. People who say, eh…not really….then I would say…go check your facts right. YES THE BEST MEMORIES ARE MADE AROUND GOOD FOOD.

Mediterranean Cracker Party Platter

Mediterranean Cracker Party Platter

Food is versatile. You need to approach it with welcoming heart and a little sass. It can totally bowl you over. I promise.

Can’t make it now? PIN IT FOR LATER!

Mediterranean Cracker Party Platter

Mediterranean Cracker Party Platter

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

 

Mexican Spicy Bean & Pasta Salad

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Mexican Spicy Bean & Pasta Salad

Mexican Spicy Bean & Pasta Salad

Mexican Spicy Bean & Pasta Salad

You are in for an absolute delight today. Mexican Spicy Bean & Pasta Salad is such a delightful recipe that is perfect to celebrate Cinco de Mayo.

Cinco de Mayo = May the 5th


Literally, it means that ⇑. The date is observed to commemorate the Mexican Army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza. [wikipedia]

In the States, the date has become associated with the celebration of Mexican American culture.

And for me MAY THE 5TH is important because it marks the day I got married to the most amazing man on the earth. If nothing else, he knows how to make me laugh. So, cheers to that too !

Mexican Spicy Bean & Pasta Salad

Mexican Spicy Bean & Pasta Salad

Something very funny happened yesterday which I would like to share. I was at my hair stylist and was waiting for my turn. Another customer was getting a hair cut and he was all excited to celebrate Cinco de Mayo. The hair stylist asked him very confused – sounds exotic, but what exactly is it? The guy started laughing and said it is May the 5th celebration and Parrrrty Time. She asked more and got enlightened that is a Mexican Festival. They started laughing out loud – We Americans can condemn anybody but when it comes to Parrrty, we are game!

Well that actually stands true. Americans love Partying, any given day. We just love the happy party spirit.

Some Mexican, Tex Mex and Cinco de Mayo Recipes  to try for the weekend party – Spicy Mexican Skillet Potatoes , Caramelized Onions and Black Beans Quesidellas , Tropical Margarita , Vegetable Fajita Platter , Restaurant style Salsa , 22 Festive Mexican Inspired Recipes, as compiled by Tamara of Beyond Mere Sustenance .

It is such a great salad. The tang and spice along with the crunch of fresh ingredients sets the perfect stage for fiesta. You have to try it once to understand what I mean. I promise it will become the favorite salad instantly among your family and friends.

This is how I made it.

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Mexican Spicy Bean & Pasta Salad
Author: 
Recipe type: Salad
Cuisine: Tex Mex
Prep time: 
Total time: 
Serves: 7-8
 
Spicy Mexican inspired salad, perfect for Cinco de mayo celebration, great for picnics and summer parties.
Ingredients
  • Pasta Shell - 3 cups cooked . You may use any other small pasta
  • Black beans - 1 cup, boiled or use boiled kidney beans
  • Onions, red - ½ cup, chopped fine
  • Tomatoes - ½ cup, chopped fine
  • Corn kernels - ½ cup, boiled and cooled
  • Jalapeño - 1, chopped fine
  • Red Bell pepper - ½ cup, chopped fine
  • Cilantro/Coriander leaves - ½ cup
  • Lime Juice of 1 Lime
Spices & Condiments
  • Cumin powder - 1 tsp
  • Salt - to taste
  • Salsa - 1 cup, use spicy
  • Sour cream (low fat) - ½ cup. You may use Greek yogurt or thick yogurt
  • Tobasco or any spicy sauce - 2 tsp
Instructions
  1. Take a large bowl and add all the fresh ingredients and pasta to it. Mix the ingredients gently with a spatula. Save the lime juice for later.
  2. Take a small bowl and add spices and condiments to it. This is the dressing for salad. Mix well. Save salt for later.
  3. Now add the dressing to the pasta salad. Squeeze lime juice and salt, as required.
  4. Chill the salad for 2-3 hrs before serving.
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I ate it for 2 days and honestly I loved the salad the next day better.

Mexican Spicy Bean & Pasta Salad

Mexican Spicy Bean & Pasta Salad

Take it for your picnics and get together. It is perfect for summer barbecues. Mexican Spicy Bean & Pasta Salad will become your best friend in need, when you still want pasta salad but not the regular Italian style. It is simple delicious. Do try it. I got the inspiration from Pioneer Woman.

Can’t make it now? PIN IT FOR LATER!

Mexican Spicy Bean & Pasta Salad

Mexican Spicy Bean & Pasta Salad

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Instant Oats & Rice Mini Uttapam (Savory Pancakes)

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Oats are hard to incorporate in my family breakfast most of the time, since everybody has their own pick. One child wanted to eat as a Porridge, another wants to much like a granola for the brekafast, I want  Oats Pongal and my husband wants like a bar. I can’t fulfil everybody’s demands at the same time.  These savory pancakes or Instant uttapams were loved by everbody at home so much so that the kids have packed these for their school lunch today.

 


These are perfect as a meal, as a snack and as a school lunch. I have used no pre-made mix from the market. Life is so much more beautiful with easy recipes and “debris-free” food. This is healthy, nutritious and really filling!

This is how I made it.

Instant Oats & Rice Mini Uttapam

  • Servings: 6
  • Difficulty: easy
  • Print


Yields – 12 mini uttapam

Kitchen Equipments Required

Heavy bottom non stick pan with lid, flat spatula, a mixing bowl, measuring cups, fork, a small bowl with water and a kitchen paper along side, a small bowl with oil and spoon and a kitchen paper along side

Ingredients

Oats Flour – 1&1/4 cups. I used quick cooking oats and milled them in the blender at home.

Rice Flour – 1/2 cup

Yogurt, thick – 1 cup

Water – 1 cup

Baking soda – a small pinch

Salt – 1 tsp

Red chili powder – 1/2 tsp or to taste

Oil – little to grease

Generous Garnish of – finely chopped onions, tomatoes, green chilli, bell peppers and coriander (cilantro) leaves

Method

Refer to the pictogram given at the bottom of the post.

1. Take the mixing bowl. Add both the flours and yogurt and mix. Start adding water, 1/4 cup at a time and mix well with fork, till you reach a pancake kind of drop consistency. It shouldn’t be flowing. When you drop, it should stay and not spread. 1 cup water will be adequately used since after resting, it will thicken a bit.

2. Add salt and red chili powder. Cover and set aside for 15 minutes.

3. When ready, add a pinch of baking soda and mix well. Heat the heavy bottom pan and grease it with a kitchen paper lightly. Don’t burn your fingers.

4. Lower the heat to medium low. Take 1/3 cup of batter. Pour it on the greased surface. Add the desired amount of vegetable garnish on the top. Cover with the lid. Let it cook on low flame for 2&1/2 to 3 odd minutes. The way to check is that the surface of the uttapam will have no wet surface.

5. Add few drops of oil on the surface. Gently flip the uttapam and let cook from the other side for another 2 minutes.

6. Serve it warm with my quick Coconut & Chana Ginger Chutney!

Coconut & Chana Ginger Chutney

Take equal amount of dry coconut and daliya dal (split bhuna chana). Add small piece of green chili and a small stub of ginger. Add some water and make a thick paste in the blender. Add salt. A delicious refreshing chutney is ready.

Notes

For kids lunch box. Cool it down to room temperature before packing. It is really nutritious for kids with the goodness of oats, vegetables and yogurt. A complete meal.



Cook healthy and stay healthy!

Sonal


Pizza Bread Discs – Meatless Monday

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Pizza time is a family indulgence time at my corner. 

I say Pizza! Family says Cheese!  


 

I often make Bread Pizza for snacking. This time, when kids asked for the bread pizza, I got into the mood to do something fun with it. Had seen corn cheese bread discs somewhere, so thought of creating those with pizza filling. The kids were so excited and gobbled these down in no time. 

So let’s make these gorgeous, crunchy and scrumptious pizza discs in no time. Read till the end. I have given 2 short recipes to use leftover bread pieces. Don’t like to waste and I have enough bread crumbs 😜.

Pizza Bread Discs

  • Servings: 4
  • Difficulty: easy
  • Print

 
Kitchen Equipments Required

Chopping board, knife, 2 cookie cutters fitting to bread size or use bowls or lid, baking tray, oven, small plate, bowl.

Ingredients 

Bread slices – 8

Onion – 2 tbsp, finely chopped

Bell peppers – 2 tbsp, finely chopped

Tomato – 2 tbsp, finely chopped

Spinach – 2 tbsp, finely chopped

Corn kernels (thawed/boiled) – 2 tbsp

Pasta sauce – 2 tbsp. you may use ketchup either.

Cheese, shredded – 3 to 4 tbsp. Take any available.

Italian Herb mix – 1/4 tsp

Salt n pepper to taste

Corn starch – 2 tsp dissolved in 2 tbsp water, kept in plate.

Method 

Refer to the pictogram given below.

1. Preheat the oven at 425*F / 210*C.

2. Take a bowl and add all the finely chopped vegetables, pasta sauce, salt, pepper and Italian herbs to it. Set aside.

3. Take 2 slices of bread. Cut them into 2 discs of equal size. Take 1 disc and punch a smaller disc in the middle using a slightly smaller cookie cutter. It will resemble a ring. Use 2 different size katoris or bowls in case you don’t have cookie cutters. Refer picture 1.

4.  Dip the ring in the corn starch mixture lightly. Stack it on the top of the disc. It will create a space in te middle resembling an edges disc. Refer pic 2 & 3.

5. Pile these discs’ center with vegetable filing. Top with shredded cheese. Refer to pic 4 & 5.

6. Bake these for 10-12 minutes. Grill or Broil for 10-15 seconds to attain more golden color. Crunchy and Scrumptious Pizza Bread Discs are ready to be gobbled down.

  

Enjoy with family and friends!

2 recipes to use leftover bread discs and sides !

1. Bread Canapies 

Use these to create round bread pizza with similar filling as given below. 

 
2. Garlic Herb Bread Sticks

Cut the sides of te left over bread and make sticks. Toss them in melted butter, some grated garlic and herbs. Bake these on 400*F for 7-8 minutes till crisp. 

 
Sonal

Kadhai Paneer, Restaurant Style

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Kadhai Paneer, Restaurant Style 

Kadhai Paneer

Kadhai Paneer

I just love Kadhai Paneer. The robust peppery spices burst in the mouth with every bite. I think this is my favorite paneer dish. I love to eat it with naan, paranthas (shallow fried flat breads) and as a roll in a flat bread.

Kadhai Paneer

Kadhai Paneer


The crunchy pieces of bell pepper and onion along with soft bite-ful
Paneer create a magic in every bite, just magic. The tomato and onion gravy hugs the paneer pieces tightly and adorns itself with coarsely ground Kadhai masala. Pure deliciousness in my mouth. Ah, sounds like a beautiful flute from far away :). Did I say too much? Oh the drama this dish requires to present itself ;).

It is much of a restaurant style but so so so easy that can be cooked even on the busy weekdays without much trouble. But it is weekend and fiesta Friday 27, co hosted by Saucy Gander and Margot. So joining the weekend long party with this fab dish. I hope to have a good time mingling after a long time :).

Kadhai Paneer

Kadhai Paneer

Some other such recipes from blog are – Kadhai Mushroom , shahi paneer , Paneer Butter Masala and more.

This is how you make it.

Serves : 6

Kitchen Equipments Required : heavy bottom pan with lid ( hard anodized or non stick preferred), spatula, chopping board, knife

Ingredients :

Oil : 1tsp + 1tsp
Paneer : 400 gms, cubed
Bell pepper / Capsicum : 1/2 cup cut in 1 inch squares.
Onion : 1/2 cup cut in 1 inch squares.
Sugar : a pinch, optional
Kadhai Masala : 1 to 2 tsp, as per taste
*Tomato Onion Paste : 1/4 cup
Water : 1/2 cup
Kasuri Methi : 1 tsp, optional

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Kadhai Masala
Ingredients for Tomato Onion Paste :
Oil : 1/2 tbsp
Onion : 1 small or 1/4 cup chopped fine
Tomato : 2 or 3/4 cup chopped fine
Ginger : 1/2 tsp, freshly grated
Garlic : 1/2 tsp, freshly grated
Green chili : 1 small, optional

Method :

  1. Prepping Paneer, Onion and Bell pepper :

Take the non stock or hard anodized pan and heat 1 tsp oil in it. Grill paneer cubes from both the sides. Take it off and keep aside in a plate.

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Now add another 1 tsp oil in the same pan, heat and add onion and bell pepper pieces to it. Sauté them on high for 2-3 minutes till slightly crisp. Don’t over cook. Take them off the pan and keep aside.

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  1. Preparing tomato onion paste :

Take the same pan, heat 1/2 tbsp oil in it and add finely chopped onion, ginger and garlic to it. Sauté on medium heat till onion becomes slightly golden. Now add finely chopped tomatoes (preferably processed in food processor) and chili if using, to the onions in the pan. Cook on medium low flame till onions and tomatoes come together in a thick paste. It takes about 8-10 minutes. Keep the thick tomato onion paste in the pan.

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  1. Putting the Kadhai Paneer together :

You have tomato onion paste in the pan. Add sautéed onion and bell pepper pieces to the paste along with the grilled paneer pieces. Toss them together. Add Kadhai Masala, sugar (if using) and salt to the pan. Mix well. Add water. Mix. Cover with the lid and cook for 5-7 minutes.

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The dish is ready to be savored with your family :). Enjoy the weekend with your family with this yummy dish!

Sonal

Veg Manchurian : An Indo-Chinese Saga

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Warning : A Long Post with some good clicks and hear me mumble while I cook ! You can skip my rambling and go directly to the recipe.

  
I have introduced the Indo Chinese cuisine earlier on my blog with the dishes like Schezwan Paste and Noodles, Sweet Corn Soup, Hot and Sour Soup and Quick Chili Paneer. Now adding another dish to the collection that is much loved and often ordered at restaurant and whipped at home. It is called Manchurian. Manchurian is tangy, spicy and slightly sweet which is a typical Indo-Chinese flavor. There are 3 common varieties of manchurian : chicken manchurian, Gobhi/Cauliflower manchurian and this vegetable balls manchurian . This is such a fusion food of Indian kofta with no Indian spices and Cooked in a Chinese soy based sauce.

  
An excerpt from Wiki : Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. Manchurian is entirely a creation of Chinese restaurants in India, and bears little resemblance to traditional Chinese cuisine. It is said to have been invented in 1975 by Nelson Wang; Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green chilis, but next, instead of adding garam masala, he put in soy sauce instead, followed by cornstarch and then he created chicken manchurian and the vegetarian version.


Veg Manchurian is such a versatile dish. Just like spaghetti meatballs, this can be enjoyed with noodles and as if bathed in thicker sauce, they are perfect as appetizers. They can mighty well be enjoyed with plain steamed rice or fried rice. Now beat that kind of versatility :).

Golden vegetable balls, deep fried and gobbled! Errr…did I say deep fried ? the first time ever in the history, they are baked :)))….. I am tooting my own horn :))… Well I would like to believe that! But then what is history and how you look at it, is one’s opinion ! These beautiful flavorful golden veg balls dipped in a thick sauce of soy and finely shredded vegetables. It is simply heaven! 

 
Served it on the demand of my 10 year old. She said, “mom, I feel
Like eating that sticky greasy Chinese from the mall”. I thought well yes to Chinese but no to sticky and greasy. She loves a simple sauté of soy braised Veges. I cut some cabbage, broccoli, bell pepper, carrots and onions and sautéed them in little oil and braised with some soy sauce. Sprinkled some salt and pepper. Her favorite dish with steamed rice is done!

  
This whole spread is for me and Amit. We enjoyed and enjoyed to the fullest! Had seconds and may be a “little” thirds :D.

  
From Mumbling to Recipe now !

Veg Manchurian

  • Servings: 4
  • Difficulty: easy
  • Print

Kitchen Equipments : oven, baking sheet, parchment or butter paper, a pan, a bowl, a ladle, grater, food processor(optional), bowl, fork.

Ingredients :

For Manchurian Veg Balls
Cabbage : 1/2 cup, shredded fine in either food processor or grater
Cauliflower : 1/2 cup, shredded fine in either food processor or grater
Carrots : 1/4 cup, shredded fine in either food processor or grater
Garlic : 1/2 tsp, grated fine
Ginger : 1/2 tsp, grated fine
Green Chili paste : 1/2 tsp, (optional)
Soy Sauce : 1/2 tsp if dark, 1 tsp if light
Corn flour : 3&1/2 to 4 tbsp
Salt and black pepper : to taste

For Manchurian Curry : 

Oil : 1 tbsp
Cabbage : 2 tbsp, chopped or shredded fine
Carrots : 2 tbsp, chopped or shredded fine
Green Bell Pepper/capsicum : 2 tbsp, finely chopped
Onions : 2 tbsp, finely chopped
Ginger : 1/2 tsp, finely grated
Garlic : 1/2 tsp, finely grated
Green chili paste : 1/2 tsp, (optional)
Soy sauce : 1&1/2 tbsp
Chili paste : 1/2 tsp or to taste
Ketchup : 1 tbsp
Sugar : 1/2 tsp
Salt and black pepper : to taste. I didn’t need to add any. But please adjust to your taste.
Refined Flour : 2 tbsp
Water : 1/4 cup + 2 cups

Method :

Manchurian Veg Balls :

1. Preheat the oven at 450*f. Line a baking sheet with parchment/butter paper. Grease it lightly.
2. Mix all the ingredients of veg balls in a bowl. It won’t come together as a dough but will gather together, just enough.
3. Now take a tablespoon full of mix in your hands and shape together with both hands in a ball by pressing gently from all sides. Put it on the baking tray.

4. Finish the mix likewise. It will yield approximately 14-16 veg balls. Bake in the oven for 20-25 odd minutes. Here is a trick for even cooking. Flip them from all the sides every 5-7 minutes for even cooking. They will not be perfect rounds but not flat either, so
They can stand on any side. So all the four sides are done. Top, bottom, and surrounding spherical sides. I hope I made sense here.

5. For better color, broil for 10-15 seconds each side. All done! Don’t leave the sight while broiling. It can burn any second.

Method for Gravy :
1. Heat oil in pan. Lower the flame, add ginger garlic and chili paste.

2. Once garlic is slightly golden, add all
the vegetables. Sauté for 2-3 minutes till partially cooked, on low flame.

3. Meanwhile, take 1/4 cup of water in a bowl. Add refined flour slowly to it. Mix with a fork so that no lumps are made. Now add soy sauce, chili paste and ketchup to it. Mix all the things together in the bowl. The mixture will be light brown in color. This will darken with cooking so don’t be alarmed.

4. Now add this soy and flour mix to the vegetables. Add 2 cups of water.
Mix well. Boil and then heat for 5 minutes on low flame till the curry thickens. Take it off the flame and it is ready. Also, you may make it as thick or as light as you want. Do a lick test and adjust the seasoning as in soy sauce or chili paste, salt and pepper.

Note : Add the veg balls to the gravy just before serving.

Garden Vegetable Soup

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20130809-130114.jpg
Warm and Hearty Soup

20130809-143137.jpg
Light and Filling, a complete accompaniment to Salads and Pastas

20130809-143419.jpg
Kids loved it too


It has been raining and hence this yummy and filling soup. Here is the recipe without wasting much time :).

Ingredients :

20130809-143909.jpg
Butter : 1 tsp
Olive oil : 1 tsp
Onion : 1/2 cup chopped fine
Zucchini : 1 small chopped fine
Yellow squash : 1 small chopped fine
Celery : 3 medium stick chopped fine
Bell peppers : 1/2 cup
Tomato diced : 1 can of 14 oz
Tomatoes : 1/2 cup chopped
Spinach : 1/2 cup fresh or blanched.
Garlic : 3-4 cloves minced
Basil : 5-6 leaves if fresh or 1/2 tsp if dried
Rosemary : 1 small twig if fresh or 1/2 tsp if dried
Black pepper and salt : to taste
Sugar : 1/2 tsp optional
Water : 3 cups

Method :

Heat butter and oil in a deep sauce pan. Add onions, celery, zucchini, squash to the pan and cook for 4-5 minutes till everything is soft.

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Now add chopped tomatoes, bell peppers, garlic and sauté with the other vegetable for 2 minutes.

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Now add spinach and canned tomatoes. Add seasonings and adjust to your taste.

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Add sugar and water. Cover the sauce pan. Let it cook for 20-30 minutes on simmer.

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Enjoy with a slice of your favorite bread. My family enjoyed with mini farfalle (bow ties) pasta in light Alfredo sauce.

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Thai Basil Fried Rice : Vegetarian and Vegan

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20130610-182718.jpg

Ingredients :

20130610-182941.jpg
Rice (leftover or cooked earlier) : 2 cups
Oil : 1 tbsp
Onions : 1 cup thinly sliced
Red chilli dried : 1-2
Red bell pepper : 1/2 cup thinly sliced and cut in 1″ pieces
Green bell pepper : 1/2 cup thinly sliced and cut in 1″ pieces
Green onions : 1/2 cup thinly sliced and cut in 1″ pieces
Ginger : thinly sliced 1/2 tbsp
Garlic : 1 big clove minced
Thai Basil leaves : handful


Sauce mixture:
Soy sauce : 2-3 tbsp
lime juice : 1/2 -1 tbsp
Black pepper, ground : 1/4-1/2 tsp
Brown sugar /Sugar : 1/2 tsp

Note : you can use any vegetables mix like frozen Asian stir fry mix or fresh vegetables. Adjust the lime juice and soy sauce to your taste.

Method:

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Take a big pan.
Add oil and heat it on high.
Add ginger, garlic and chillies and sauté for few seconds till garlic is little golden.
Now add onions and all the other vegetables and sauté them on high flame for 2-3 minutes.
Now add soy sauce, brown sugar, lime juice and black pepper to it. Sauté for a minute.
Add the Thai basil leaves and sauté gently.
Reduce the flame to low.
Now add rice. Mix gently.
Plate it out and enjoy it warm.

Note : If it is not spicy enough, add chili sauce to spice up.

20130610-182646.jpg

Egg Soufflés

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20130610-102711.jpg
Inhredients :

20130610-102916.jpg
Eggs: 5 large
Sour cream/ tofutti/ heavy cream : 1tbsp
Onions (chopped) : 1/4 cup
Green bell pepper(capsicums) :1/4 cup
Red bell peppers :1/4 cup
Green onions : 3
Tomato (firm and chopped):1/4 cup
Spinach :1 tbsp frozen or 1/4 cup fresh and finely chopped
Oregano : to taste
Salt : to taste
Black pepper : to taste

Note: this recipe can be modified as per your like of vegetables, spices and meat.


Method :

20130610-124117.jpg

Set the oven at 375f.
Take the 12 moulds muffin tray. line them with paper liners. Grease the liners slightly.
In a bowl, add the whites and yolks of 5 eggs. Add tofutti/cream/sour cream. Whisk them together. And then add all the chopped vegetables and spices. Mix them well with light hand.

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Fill the mixture in the muffin moulds upto 3/4 level each. It will yield 10-12 egg soufflés. Bake 15-20 minutes as per the oven type. Do check it with a tooth pick or fork at 15 minutes.

They are done. Take them out. Put it in between your favorite bread or English muffin or bagels and enjoy a great breakfast sandwich at home.
.

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Store the rest in a tight box in fridge and they are good for a week

Note:
Makes 10-12 soufflés so 4-6 serves.
They are high protein and high fiber.
They are low in carbs.
Perfect as breakfast.
Make them for brunch party and serve them with a good bread like sourdough or French dinner rolls.
Dress them with salsa and roll in a small Tortilla.
Perfect as a light snack as is when you are watching weight, since 1 egg yields approximately 2 soufflés.

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