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.
My friend Rose is legendary among our friends circle for making the best scones. I’ve had cranberry scones, ginger scones, pumpkin scones, variations with whole-wheat flour, almond flour, cream scones, and savory scones. Be it savory or sweet, Rose makes the most amazing scones! They are all scrumptious!
Chole, which is a North Indian chickpea dish from the Punjab region made of chickpeas cooked with onions, garlic and spices is one of the most popular dishes among Indians. Most if not all Indian restaurants have chole on their menu, it’s a staple dish in any Indian restaurant here in America. Most commonly chole is served with a side of batura (deep fried fermented flour tortillas) and a side condiment of raw onions which are put on top of chole and eaten together. When I make chole it is always a treat at our home. Here is a recipe for one version of chole the way I usually make it.
makes 6 servings
- 1 large onion finely sliced
- 6 cups chopped mushrooms any variety
- 6 cloves garlic finely chopped
- 5 tbsp unsalted butter
- 1 lb pasta or dry wide egg noodles
- 1 bunch chives finely chopped – about 2 tbsp
- 3 cups whole milk
- 1 cup sour cream
- 2 tbsp all-purpose flower
- 3 cups shredded Parmesan cheese, Gouda, or sharp cheddar cheese or a combination.
- 1/2 tsp Paprika
- Salt and pepper
First of all let me say I’d never had pureed chick pea soup until this one. My friend Rose made this soup and I call it The World in Your Soup Curried Chick Pea Soup. Why? Because when I saw the recipe, it had a little bit of something from all corners of the world! Continue reading The World in Your Soup Curried Chickpea Soup
Sometimes it feels that all you hear of these days is negative stories, people angry, people in pain, and people bitter with the world. There were a lot of controversial political stories this past month and many stories that just upset us and made us feel maybe – where is humanity going? Are we really at this point in 2017? Have we not learnt much from history? But all is not doom and gloom. If there is anything we can learn from history is this – good always wins over evil and love triumphs over hate. The world does come together to eradicate hatred, and we will do that again – of that I have faith, faith in people, faith in humanity. So in that vain of positive thinking, let me share with you a few cool articles and stories I came across this past month in January of 2017. I found these to be inspirational, educational, fun and hopeful. I hope you enjoy these articles from around the world. Continue reading Cool Stories of the Month – January 2017