“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. 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 with how easy it was to make a delicious and decadent classic Italian dessert.
This is an awesome soup that is refreshing, flavorful, super healthy, and very light. Artichokes give this soup a distinct flavor that comes through, and spinach adds some substance and colour. All you need is herbs such as thyme and oregano and a squeeze of lemon juice, and this soup will transport you to the Mediterranean. Here is the recipe.
I was nostalgic recently to have this tomato and onion dish my Mom and my Aunty Jaya used to make when I was much younger and growing up in India. Us kids would have this saucy tomato dish with buttered bread and it tasted like heaven to us back then. When we were living in India in the late 70s bread wasn’t widely available where we lived, and when we could buy some it was more of a luxury than a norm, which meant that when we ate bread it was a treat. One of the ways we had bread was with this tomato and onion sautéd in butter.
Chocolate truffles are the perfect dessert for times when we are craving something chocolaty. This recipe uses dark chocolate so we can eat our chocolate and feel good about it too 😄, especially when you consider that dark chocolate is good for you. Here is a recipe for homemade Dark Chocolate Orange Truffles.
Stuffed peppers are colorful, healthy, and satisfying, and I make them often for dinner. This recipe is a great way to use up leftover rice or quinoa.
Looking for inspiration for a gorgeous dessert for Valentine’s Day? Try making this super easy Dark Chocolate Raspberry Bark with Candied Ginger.
Leeks are a new discovery of mine. I only started using leeks in my cooking as recent as a couple of years ago. To me leeks were just another form of green onions so I didn’t bother with them much. But then Hitesh and Anjali picked up a bunch of leeks from the farmer’s market one day, and asked me to make something with it. I looked up a few recipes and picked the easiest one to make which happens to be soup.