For a different take on the orient inspired ramen noodles try this Indian spiced noodles packed with vegetables and Indian spices. This recipe takes your regular fresh ramen or yaki-soba noodles that are available in the refrigerator section of the grocery store and spices it up with Indian seasonings.
I am always thrilled to hear that the recipes I post are so well received and most of all that they are being tried in your home kitchen. A few of you have even told me that you really like my Sunday Soup tradition and are enjoying the soup recipes I post every Sunday. To you all, I especially want to apologize, as I will be taking a break from Sunday Soups.
The weather has gotten pretty warm here in Northern California, finally. It’s very rare for us to have such cool weather all the way into June, but it has finally warmed up to our predictable California warm sunny weather. It’s so warm now that it’s hard to enjoy a hot steaming bowl of soup on Sundays, so I am taking a hiatus from Sunday Soups and switching over to Sunday salads, savories, sweets, and treats.
You will find this recipe is not your traditional way of making risotto. I’ve tried the authentic Italian way of making risotto, and let me tell you, it’s a time consuming recipe. Every time I have followed a risotto recipe I have had to stand over the stove and stir the risotto rice with broth in batches until the rice is cooked. This takes at least 30 – 45 minutes. 45 minutes of standing and stirring, sometimes even longer. I started to dread making risotto when the kids wanted it.
Then one day I decided to try an alternative way of making risotto. I wondered how is it that in restaurants risotto is at our table within minutes. It occurred to me that they must cook the Arborio rice in advance, and just add the veggies or seafood when we order. I thought let me give that a try.
The next time I made risotto, I cooked the Arborio rice in broth in a pressure cooker – no stirring involved. Then when I was ready to make my risotto, in a separate pot I sautéed vegetables and just added them to the already cooked Arborio rice and mixed it all together. The risotto turned out awesome. Because the rice is already cooked, the whole process of making risotto goes by much faster. Try my recipe for a quicker vegetable risotto and see if you like it as much as I do.
There is nothing like the aroma of cooking vegetables, fish, chicken or meats in homemade ghee. Ghee, also known as clarified butter gives any food that you add ghee to an invigorating aroma that has a wonderful feel good effect on our senses. Ghee can be used to cook eggs, vegetables, meat, fish, or even just to add in a warm dish as a flavor enhancer. Sometimes I even toast bread on the pan with some ghee and it tastes amazing.
Health Benefits of Ghee:
Ghee has been used for thousands of years in India for it’s healthy virtues. Some of the many natural ways ghee can be used range from curing sores, to aid in preventing allergies, and to help decrease inflammation, just to name a few. Continue reading The Feel Good Essence of Homemade Ghee
Want to make a quick salad in as few as five minutes? No dressings involved. Just cut and plate, drizzle with vinegar and olive oil, sprinkle salt and pepper, and the salad is done. Try this avocado salad with cherry tomatoes.
Berries and cream is our family’s all time favorite berry dessert. This sweet treat allows one to enjoy the fresh berry fruit flavor while at the same time elevating it into a dessert worthy of a special dinner. You only need 3 ingredients – berries, honey, and cream – that’s it. From these three pure all-natural ingredients you get a dessert that looks and tastes amazing.
Many berries and cream recipes involve whipping cream with sugar and vanilla or making a custard of sorts – both of which require that you mix and stir and use another pot and utensil or gadget. Not this recipe – I promise you. It’s the easiest dessert to make, it’s fresh, quick, easy, and delicious. Here is the recipe for our family’s tried and true Berries and Cream. Continue reading Berries and Cream
Sometimes you just want a pretty book you can get lost in. A book that is not heavy on writing but gives us just enough information to make us want to read more about the topic, maybe in another in-depth book or article.
I asked Anjali to pick a bunch of herbs for a vegetable pot pie I was making and this is the basket she proudly presented to me. These fresh picked herbs and lemons looked so beautiful that in addition to using them in the potpie I wanted to make another dish that would bring out the freshly picked herb flavors.
I posted a recipe a while back for lemonade syrup that used over 80 lemons that my friend Elaine gave me. Well, a few weeks later she dropped off another 100 lemons through our mutual friend Rose. Here’s the thing, I already made over 10 bottles of lemonade syrup from my previous batch, and a few more bottles from the new batch, but no matter how much we love lemonade, it was time for me to get creative with these lemons. I thought let me experiment with making a couple of flavored lemonade syrups. Continue reading Blackberry Port Lemonade
I recently made a couple of hummingbird cakes to show of some gorgeous nasturtium blossoms that were blooming in my springtime garden. I made one cake with cream cheese frosting, shredded coconut, and orange nasturtium flowers; and a second cake decorated with yellow nasturtiums, pecans and edible leaves and flowers.
In this post I would like to share with you the second hummingbird cake I made with yellow nasturtium flowers, toasted pecans, edible pansies, scented geraniums, and mint leaves.