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.
This is my go-to recipe when I want to make a quick quesadilla. Every time I’ve served this simple quesadilla to family and guests I’ve always received a “Wow, this is delicious” reaction. I’ve made fancy variations of this recipe by adding sautéed mushrooms and roasted veggies and other condiments, I’ve even added fresh chopped tomatoes, but honestly, I don’t get that unanimous “Wow” reaction that I get when I make my original simple quesadilla. What makes it so good is the minimal amount of ingredients in it. Here is the recipe. Continue reading Simple Quesadilla
Warm Sugar Snap Peas & Edamame Salad
- 2 cups sugar snap peas roughly cut in halves. About 8 oz of sugar snap peas
- 1 cups shelled edamame beans. I buy mine frozen and already cooked from Trader Joe’s
- 1 clove garlic crushed
- Juice of 1/2 small lemon
- 1/2 tsp chopped mint leaves
- Salt and pepper
I was invited to a holiday tea back in December at my dear friend Radhika’s place and what a fun time we had. Radhika’s home was beautifully decked for the holidays and so warm and welcoming that I just didn’t want to leave on this cool winter afternoon.
For tea Radhika had made a delicious warm feta cheese bruschetta. Here is a look at this simple yet decadent winter-inspired tea. Continue reading Feta Cheese Bruschetta with Thyme & Red Onions
Like miso soup? Turn this fermented soybean broth into a hearty soup worthy of a main meal on a cool Sunday night. Continue reading Miso Soup with Oyster Mushrooms & Wontons
I got this recipe when I was watching my favorite Food Network show Barefoot Contessa with Ina Garten. She was making brunch dishes and this hazelnut granola was one of the items featured. All it had was nuts, honey, oats and oil. That’s it. When was the last time you saw a granola recipe that had so few ingredients and was so easy to make that all you do is combine and bake? Continue reading Roasted Hazelnuts & Cashew Granola
Broccolini Pasta with Garlic & Red Chili Flakes:
I make roasted broccolini often, but this time I thought why not make pasta out of it instead of having broccolini as a side dish like we usually do. It also meant that I didn’t have to make another main course for dinner 😊😉. I just added roasted broccolini to pasta and turned my pasta into a delicious, filling, and healthy dinner main course. Continue reading Broccolini Pasta with Garlic & Red Chili Flakes