Hope you had a good weekend and are looking forward to a fabulous week ahead. Today I would like to share another tea recipe that I recently learnt how to make from my brother’s in-laws who visited us from Dallas, Texas last week. Darshana and Yogesh came on a fall-California road trip and headed up from LA to Northern California to visit with a friend of theirs and us. It was a quick 2-day visit during which time I took them around our beautiful hilly terrain and of course showed off my garden 😊. Continue reading Mint, Cardamom Ginger Tea & A Visit from my In-laws→
Here is one more squash soup recipe to add to the fall squash soup recipe box – a butternut squash and celery onion soup. The simplest soup to make with the simplest of ingredients – squash, celery, onion, salt, pepper and broth. That’s it! Sauté the veggies in olive oil and cook with broth until smooth and creamy. The soup gets all sweet from the butternut squash with the added aroma of onions and celery. Delicious, wholesome, and so fall 🍂🍁! Continue reading Butternut Squash and Celery Onion Soup→
Warm, delicious and oh so gourmet looking, these panko stuffed mushrooms will be a hit no matter what occassion you make them for. A while ago I had made eggplant parmesan with a Parmesan panko mixture that turned out really good! When I made the eggplant parmesan I had way more panko mixture than I needed and ended up saving the remainder in the refrigerator. The panko mixture lasted a good one-month in the fridge. Finally I got around to using the panko mixture in something different this time – as a stuffing inside mushrooms. These stuffed mushrooms are so easy to make with the most stupendous of results!! They make for great party appetizers or even just to have while hanging out with the family on a late Sunday afternoon. Give it a try! Continue reading Parmesan Panko Stuffed Mushrooms→
Ginger honey tea is nothing new to many of us as this soothing drink is a go-to warming tea and the perfect drink to relieve a sore throat when we have a cold or a flu. This ginger honey tea recipe on the other hand is for a ginger honey tea made with black tea and milk. Honey sweet, gingery spicy; with the pick me up of black tea that is made all creamy with whole milk, you might as well call this a ginger honey dessert tea! Continue reading Fresh Ginger Honey Black Tea→
Gotsu is a saucy, tangy, spicy cooked salsa made in most South Indian homes to accompany any type of rice dish. I shared a recipe earlier for an easy tomato onion gotsu that my Mom used to make to accompany a lentil and rice pilaf called pongal. Here I would like to share my Aunty Shashi’s recipe for an eggplant gotsu made with eggplant, juicy tomatoes, onions, bell peppers and lots of spices. Continue reading Eggplant Gotsu→
A delicious quiche made with flavorful veggies all baked into a crustless style quiche. If you are looking for a light and easy quiche to make that is healthy and delicious this is the one to try. All you do is sauté the veggies, then start layering them with an egg mixture, then cheese, and then bake. The egg and cream mixture finds it way into the veggies and bakes into a fluffy custardy type of quiche. My daughter said it tasted like the Japanese egg custard called chawanmushi 😋. Packed with flavor and light as can be, serve this quiche with a side salad like this kale apple avocado salad and you’ll have the most delicious, healthy and filling lunch. Continue reading Mushroom Pepper Kale Veggie Quiche→
This has to be the easiest salad to make! Just toss kale, apple and avocado together with lemon juice, olive oil, salt and pepper. That’s it! The apples release their sweetness when tossed with lemon juice making the salad taste like it was made with a honey dressing, while the avocado gives a nice creamy texture. Hard to believe that something so simple could taste so good, but it does! Continue reading Kale Apple Avocado Salad→
Creamy risotto with farm fresh kale and leeks tossed with Mediterranean inspired artichokes and goat cheese turns a smple arborio rice into a delicious vegetarian risotto full of tangy veggie flavor. Risotto can be made in so many variations, as many variations as the countless number of veggies out there. This combination of vegetables is especially delicious as leeks add such a wonderful green oniony taste while the artichokes add that meaty bite and texture, as for kale and Swiss chard? Well, they are just good for you super greens that when cooked in the risotto add these beautiful flecks of dark green ribbons that in my opinion looks very cool. Mix in some creamy goat cheese and tangy Parmesan cheese and you get this delicious risotto loaded with good for you veggies. Give it a try!
It’s looking like fall around here; temperatures are cooler, leaves are falling, and it’s getting darker earlier in the evenings. This type of weather always gets me in a contemplative mood. It’s times like these when allthough I want to socialize and meet friends, I really want to keep it low-key – you know what I mean? This is the mood I was in when I had a friend over for a simple fall lunch one Friday afternoon recently. Not two friends, not three, but just one. It’s nice once in a while to have a quiet lunch with a friend, it gives us a chance to catch up one/one with each other and relax over comfort food and conversation. Continue reading Upma, Raita and Soup. Lunch with a Friend→
