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.
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.
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
I was swimming in lemons a few weeks ago – over 275 lemons. I posted a recipe for lemonade syrup that used up almost all of them. Guess what? I got another 100 more lemons just last week! Of course I made more lemonade syrup, but I still have a bunch of lemons sitting in my basket.
So I thought let me make a lemon recipe that I grew up with – lemon rice. Mind you, this recipe doesn’t use a lot of lemon – just three in fact, but it’s a great way to make a lemon flavored main dish. Continue reading Lemon Rice
If you like peanut butter and bell peppers like I do, you will love this chutney. The red bell peppers in this chutney give it a nice sweetness, while the roasted peanuts add a nutty fragrance and creamy texture. My friend Padmini made this red bell pepper chutney when my Dad and I went to her place for lunch one day. She served this chutney with some idlis, and it was so unique and delicious that I asked Padmini for the recipe to share and she passed it on. Try this chutney with idlis, zucchini fritters, carrot fritters, black-eyed pea fritters, or you can have it as a dip with fresh veggies and crackers. Here is the recipe. Continue reading Padmini’s Red Bell Pepper Chutney with Roasted Peanuts
“A veggie omelette recipe? Seriously? Everyone knows how to make an omelette” is what you are probably thinking. But hear me out. This is my go-to omelette recipe that is easy, quick, and delicious. I receive the most compliments for these omelettes.
When I have a friend or two over for brunch, when I make veggie omelettes for the family, or when I have guests staying with us; I get asked the same question every time, “How do you make it?” I tell them the recipe is ridiculously simple, but still folks want the recipe. So here it is. Continue reading Veggie Omelette
Folks, this is the easiest recipe to make with the most stupendous results. These awesome enchiladas are nutritious, delicious, and look delectable too. With over 8-10 cups of chopped spinach and other healthy greens like baby kale, turnip greens and chard, these enchiladas might as well be called super greens healthy enchiladas. Continue reading Spinach & Super Greens Cheese Enchiladas
Rajma is a North Indian kidney-bean curry that is usually eaten with white rice. Rajma is one of those dishes I make when I’ve run out of fresh veggies or don’t feel like cutting a bunch of veggies. It’s quick and easy yet nutritious and delicious all at the same time. If you are like me and always have a few non-perishable goods on hand like a selection of canned beans and tomato sauce, rajma will become one of those go-to meals to make in an instant.
Continue reading Rajma. North Indian Spiced Kidney Beans
A dessert in 15 minutes? I couldn’t believe how fast we made this classic Italian dessert- tiramisu. This tiramisu recipe is from our friends Dave and Rose’s cooking lesson in Tuscany, Italy last Fall. The recipe surprised me yet again with how easy it was to make a delicious Italian dessert.