Category Archives: Quick & Easy Recipes

Spring Garlic and Asparagus Risotto

In the springtime around here the farmer’s markets bring out some uniquely springtime produce such as tender garlic.  These garlic actually look like small pale pink onions.  The first time I saw these I had no idea they were garlic.  The farm stand vendor explained that sometimes they pull garlic bulbs out in the spring to sell, that if they left them in the ground they eventually become our regular garlic bulbs that we usually use. The flavor of spring garlic is like a cross between garlic and green onions. I know, interesting right!  Here’s the other interesting tidbit, tender spring garlic are only available in the spring and that too for a month at the most.  Continue reading Spring Garlic and Asparagus Risotto

Homemade Oat Milk

Oat milk is all the rage right now as an alternative to dairy milk, in fact it is so popular around here that many times when I try to pick it up at the grocery stores they are out of stock.  The first time I had oat milk was at a coffee shop in Healdsburg, California couple of years ago when we were on a Thanksgiving holiday in Sonoma Wine Country.  They were promoting oat milk and were offering a little discount if you gave it a try – and I did!  Imagine my surprise when the latte was as creamy as a regular milk latte and just as delicious. I was sold! Continue reading Homemade Oat Milk

Yellow Daal. Daal Tadka

Yellow daal or what is also known as daal tadka- meaning lentils cooked and tempered with spiced oil is a very popular dish at Indian restaurants and a favorite daal in our home. My daughter Rani especially loves this daal.  Anytime she sees me making lentils, she’ll ask, “Is that yellow daal your making?”  With aromatic spices, ginger garlic and onions all shallow fried in ghee, and served over white rice, this daal is comfort food for sure. Continue reading Yellow Daal. Daal Tadka

Jazzed up Ravioli with Sautéed Vegetables

Looking for an easy way to turn simple store-bought ravioli into a gourmet restaurant style pasta?  Try jazzing them up with a variety of sautéed vegetables all presented in a way that gets a “Wow that looks so good” type of reaction.  I made these spinach ravioli for my twins birthday party last weekend and rather than do my usual marinara sauce I wanted to give these ravioli a more sophisticated presentation.  To accomplish this I sautéed a variety of spring-inspired veggies such as peas, broccolini, and green onions and tossed in briny olives and sun-dried tomatoes. Continue reading Jazzed up Ravioli with Sautéed Vegetables

Simple Savory Oatmeal with Ghee, Mustard Seeds and Caraway Seeds

My Mom-in-law used to make this savory oatmeal in the mornings when she visited me here in California a while back and I remember looking at it with such curiosity.  It was a very simple dish really – creamy oatmeal with a touch of spices and a pinch of salt. Mom-in-law did add a piece of green chili for some heat but it added just a hint.  Her oatmeal was oatmeal in color with minimal spices such as mustard seeds and caraway seeds.  It was meant to be a simple and quick savory oatmeal.  Continue reading Simple Savory Oatmeal with Ghee, Mustard Seeds and Caraway Seeds

Veggie Ramen Bowl

There is something about a giant bowl of ramen noodle soup on a chilly evening that soothes the body and the soul.  For all you folks who are still in the thick of winter, this one’s for you. This is not a quick eat and go type of meal, but then what ramen bowl really is? Ramen in broth begs to be savored and enjoyed slowly.  This delicious hot soup will force you to sit together for dinner and slowly sip the broth, eat the veggies, and slurp the noodles 🍜. Continue reading Veggie Ramen Bowl

Arugula and Ridge Gourd Stew in Coconut Broth

Greens are some of the healthiest vegetables we can eat and the best way to get more greens in every spoon full is to add them to soups, curries and stews. It’s amazing how many bags of greens you can use up when you toss them into any warm dish, they condense down to 1/4 their volume. I used 8-10 cups of arugula in this stew!  But you would never know looking at it.  This delicious stew has lots of greens such as arugula and other good for you ingredients such as ginger, turmeric, more veggies and tofu for a good dose of vegetarian protein. Served with a side of rice or quinoa this is healthy, delicious and a low caloric dish as you can get! Continue reading Arugula and Ridge Gourd Stew in Coconut Broth

Simple Pasta for Lazy Evenings. Baked Pasta with Marinara Sauce

It was a cool February Wednesday evening yesterday and the kids were on break from school.  On days like this my twins seem to always ask me to make something “fun” for dinner.  I never know what that means, what does make a “fun dinner” mean anyway?  In return I always ask them, “What does that mean, a fun dinner?”  Well to them “fun dinner” usually means a pasta or risotto for one twin, and for the other twin its usually Asian food.  On this evening since the three of us were just lazing around all day I was in the mood for what I call a “lazy meal.”   Enter this super simple baked pasta. When I made this pasta I was thinking of making a “fun dinner”  with minimal effort.  Continue reading Simple Pasta for Lazy Evenings. Baked Pasta with Marinara Sauce

Vanilla Poundcake with Orange Syrup

Sometimes you just want a good old-fashioned simple poundcake. You know what I mean? Something sweet, dense, and moist to have with a cup of tea or coffee. That’s what I was craving when I made this vanilla poundcake with orange syrup. Vanilla poundcake with simple syrup is an easy and quick sweet treat that you can whip up in minutes. Continue reading Vanilla Poundcake with Orange Syrup