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!
Continue reading Savory Scones with Caramelized Onions & Sharp Cheddar Cheese
Here’s a vegetarian version of the popular beef stroganoff, this time made with earthy mushrooms.
Continue reading Mushroom StroganoffThis 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
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
Creamy, tangy, sweet and crunchy this little appetizer tastes surprisingly gourmet.
Continue reading Rani’s Goat Cheese, Apple & Honey on CrackerThis is a recipe for a delicious tart made with with asparagus and green peas on a cheesy filling all on a buttery puff pastry. It makes a wonderful first course with wine or even to have as a late afternoon snack with the family on a lazy Sunday afternoon.
Continue reading Asparagus and Peas Puff Pastry TartThis is a variation of stuffed peppers that I like to make with a frozen vegetable mix called Southwest Blend. This frozen veggie mix is really good, it has bell peppers, black beans, corn, poblano peppers, and roasted onions. With this combination of veggies you really don’t need to chop a whole lot of veggies. I took my cue for the seasoning for the stuffed peppers from the Southwest mix which has a Mexican slant to them.
Continue reading Stuffed Peppers with Mexican Spiced Veggies & Black Beans
This mushroom dish is a perfect dinner option on a cool evening. It tastes wonderful over hot steaming rice, quinoa or couscous. I used shredded paneer cheese in this mushroom curry, but you could easily substitute paneer with shredded chicken or any meat of your choice. Continue reading Mushroom Curry with Shredded Paneer Cheese
A Caprese salad with jam? I know it sounds odd, but it tastes really good.
Continue reading Caprese Salad with Savory Jam, Olives and GrapesToday there are so many creative choices for pizzas, but over a decade ago, Nando’s pizza was new and unique. I got the recipe from Nando and I have made this pizza so many times over the years, and it’s always been a big hit. I haven’t changed a thing in this recipe in all these years. It just works the way it is!
Continue reading Nando’s Arugula and Mushroom Pizza with Goat Cheese
