Zucchini Onion Tomato Soup is the lightest, quickest and easiest soup you’ll ever make. Just sauté the veggies, add salt and pepper, broth, and cook until tender. Then blend until smooth and serve piping hot. With just three vegetables that delicately flavor the soup this really is a simple and delicious soup. Zucchini, onion and tomato. That’s it. These three vegetables create a soup that is truly comforting. Continue reading Zucchini Onion Tomato Soup
A chocolate torte so easy that all you do is combine the ingredients in one bowl and bake. This is my kind of recipe! I had this delicious flourless chocolate torte a while back when we had hosted a Father’s Day Brunch and our friends Tracy and Carl had brought a decadent flourless chocolate cake for the party. It was so good that everyone devoured it! I’d been meaning to ask them for that recipe but just forgot until a couple of weeks ago when we met them for dinner at their new home and I recalled that chocolate cake. Continue reading Flourless Chocolate Torte with Spring Edible Flowers
A couple weeks ago was my eldest daughter Sridevi’s birthday, and all she wanted was to have dinner at restaurant Coqueta in San Francisco. Coqueta is a California Spanish tapas style restaurant situated on the waterfront on the Embarcadero in beautiful Pier 5 in San Francisco. This is an extremely popular place and reservations are hard to come by, but Sridevi wanted this dinner so badly that she made her own reservation over a month in advance 😀. Continue reading Spring Vegetable Paella
Today I’d like to share a recipe for one of the most unique and delicious desserts I’ve had in a very long time. I had it at our friend Tracy and Carl’s place when we went over for dinner last weekend. What makes this dessert so original for me is that I’ve had port in desserts many times and mostly with berries, in cakes, tortes, chocolate, and vanilla ice cream, but never with a tropical flavor like mango. This combination I have never had before, and let me tell you folks it tastes outstanding. A mango sorbet drenched in port 😋🍨. This is the type of dessert that takes care of dessert and after dinner drinks all in one beautiful sweet treat. Continue reading Mango Sorbet with Port
I came upon a rather different pasta while perusing through the western edition of Sunset Magazine with a recipe from cookbook Six Seasons. A New Way with Vegetables by Joshua McFadden with Martha Holmberg. The dish is called Pasta Alla Gricia with Slivered Sugar Snap Peas Pasta Alla Gricia with Slivered Almonds and Sugar Snap Peas. This recipe caught my eye because I happened to have sugar snap peas at hand, and that too cut into slivers just as the recipe required, I also really like freshly ground black pepper and this pasta was loaded with black pepper. This really is a rather different kind of pasta dish. Continue reading Pasta Alla Black Pepper with Sugar Snap Peas and Parmesan Cheese
Moong daal is a very common lenil soup prepared in many Indian homes with each family having their own unique recipe depending on the region of India they are from. This moong daal recipe is one that I learnt from my Mom, and she lived all over India – for all I know this moong daal recipe is a smorgasbord of flavors from all parts of India. She grew up in Northern India, lived in Western India after marriage, and is originally from Southern India. Continue reading Moong Daal. Moong Bean Lentils Cooked in Indian Spices
It’s April and juicy sweet oranges are still available at the markets, and here in our Bay Area I can even pick them up at street corners where vendors sell seasonal fruits such as oranges in March and apricots, strawberries and peaches in the summer. Last week I bought from a vendor on the corner of our local park a bag of over 20 oranges for $5!! What a deal! These were delicious sweet oranges that the family has been enjoying every day and I’ve been adding an orange to my Greek yogurt and granola routine in the mornings too.
With all these oranges in abundance I made an orange salad to take to my good friend Rose’s place for a low-key springtime lunch last week. Continue reading Orange and Avocado Spring Green Salad
For a different type of cauliflower soup with the spicy edge of fresh ginger give this soup a try. I remember having cauliflower ginger soup at a restaurant a while back and ever since then I’ve wanted to replicate it at home. Fresh ginger adds a nice kick of spiciness giving the soup a uniquely Asian influence of flavor. Add coconut milk to make the soup creamy and the result is a quick and easy delicious cauliflower ginger soup. Continue reading Cauliflower Ginger Soup
Nutrient packed quinoa and Brussels sprouts all cooked with herbs and spices is a delicious pilaf style dish that is perfect for lunch or to have as a side dish with chicken or fish. If you purchase already cut veggies then this dish is the fastest and easiest pilaf to make. With loads of veggies this pilaf will definitely take care of at least half the veggie quota for the day. Two cups of Brussels sprouts, two cups of sugar snap peas, leeks, herbs, turmeric and coriander, with all these wonderful veggies and spices the pilaf is as flavorful as ever. Delicious, satisfying, filling and healthy. Give it a try! Continue reading Herbed Quinoa with Brussels Sprouts & Sugar Snap Peas
Soft creamy lentils cooked with radish and spices make a deliciously warm bowl of daal. Radish also known as daikon has such a distinct flavor almost like a mild wasabi type of flavor that to give this unique flavor a chance to shine through the spices in this daal are kept to a minimum. All this lentil soup has is cumin, turmeric and asafetida. Served over fluffy white rice this radish daal is comfort food at it’s best.