Pan-Seared Tofu with Broccoli & Peppers
- 1 box extra firm tofu
- 2 bell peppers cut into long strips or 10 small peppers cut lengthwise
- 4 cups broccoli florets
- 6 cloves garlic
- 1 tsp crushed ginger
- 4 tbsp Asian inspired braising sauce or marinade sauce
Continue reading Pan-Seared Tofu with Broccoli & Peppers
When we visited my sister Banu in Philadelphia over the July 4th holiday, my brother-in-law Ranjit served us grilled asparagus one evening. I’ve had grilled asparagus many times, but truth be told I’ve liked them average at best. But these grilled asparagus were outstanding. Continue reading Grilled Asparagus with Lemon Seasoning Butter
Heirloom tomatoes with salt and pepper. Yes, It’s that simple. And it looks and tastes amazing. Every year in late summer heirloom tomatoes are showing up at Farmer’s Markets and grocery stores. Heirloom tomatoes come in a rainbow of colors and in all shapes and sizes – that’s what makes them heirloom tomatoes, and so much fun to look at and eat. Continue reading Heirloom Tomatoes with Salt & Pepper
I’m a big fan of Martha Stewart and have been for a very long time. Years ago when Martha Stewart had her television show, I would tape all her shows and then watch them later after I came home from work. I loved her cooking recipes and gardening tips, and just her entire outlook on healthy wholesome living. I even had a subscription to her magazine Martha Stewart Living that was a great resource for seasonal recipes, seasonal gardening, homemade gifts and crafts, and local stories of interest from all parts of America. She was ahead of her time that’s for sure. Continue reading Martha Stewart’s Tofu Fries
I can’t tell you how many times I have been asked the recipe for my vinaigrette dressing. It’s my go-to dressing for any and all salads. I can make it instantly or make it in advance, it’s quick, and it’s easy. And it’s always delicious. It is the easiest dressing to make and only requires 4 ingredients – vinegar, olive oil, salt, & pepper. The only other ingredient I use in this vinaigrette is honey to make my honey vinaigrette dressing for a sweeter version. Continue reading Simple Vinaigrette Dressing
I made this cucumber salad with fresh picked cucumbers from my garden for a lunch I had back in July. This salad is a great way to use up a large quantity of cucumbers. Continue reading Cucumber Salad with Fresh Herbs and White Wine Vinegar
You know the saying, “Necessity is the mother of invention.” That’s how I came up with my signature Greek yogurt dessert for a lunch I was invited to at my cousins Uma and Nando’s. It was a super hot day on that Sunday and the thought of making anything in that heat was just daunting. Even stepping out to the grocery store for ingredients felt oppressive. For this lunch I had to make a dessert that did not involve using the oven or the stove. For this lunch I had to work with what ingredients were at hand, and what I had was Greek yogurt, berries, chia seeds, and some dried fruits. Continue reading My Signature Greek Yogurt Dessert
It was a cloudy day when I stopped by my friend Shalini ‘s place for lunch on her birthday back in late April. I was so happy to have somewhere to go on this cold and dreary rainy day because honestly otherwise I would have been at home binge watching some TV show. This way I got out of the house and spent a lovely afternoon with my dear friend Shalini over a healthy and delicious lunch at her place.
I made a mango salad and took it with me, while Shalini made zucchini soup and butter bean salad. This salad was hearty, filling and delicious. I asked Shalini for the recipe so I could make it again at home and she shared it with me. Continue reading Butter Bean Salad
I made this sour cream dip to go with some zucchini tofu fritters I made recently. You can have this dip with quesadillas as well or even have it with baked potatoes. In this recipe I used thyme, mint, and chives, however you can add any herbs of your choice. Continue reading Sour Cream Dip with Chives and Herbs
My Mom made the best grilled cheese sandwich. Growing up my Mom made grilled cheese sandwiches on a regular basis, especially on the weekends for a quick lunch. Hers was the only grilled cheese sandwich I knew. So naturally, when I started making them for my kids, I followed my Mom’s recipe. Apparently this isn’t the standard recipe that most people are used to. I didn’t know that. Anjali and Rani’s friends loved these grilled cheese sandwiches. When I made these grilled cheese sandwiches for the kids I would get surprised happy reactions. Kids asked me for the recipe; it’s amazingly delicious I was told. Having only known my Mom’s grilled cheese sandwich I just figured that’s how it’s always made. Turns out it was my Mom’s version of a grilled cheese sandwich.
What makes my Mom’s grilled cheese so good? It’s the simple good old-fashioned ingredients that go in it. Nothing complicated. Mom never used American cheese; she took the trouble to grate a block of good cheddar cheese. She used white bread or sourdough, fresh tomatoes, and onions. She only used butter, no margarine, no olive oil and no substitutes. That’s it.
Over the years I have messed around with Mom’s grilled cheese by adding fancy cheeses, gourmet condiments, and sautéed mushrooms and peppers. But I never get the wow reaction I get when I make the original Mom’s grilled cheese. Now I just stick to her recipe.
Continue reading Mom’s Grilled Cheese