Tag Archives: Cooking with greens

Kale Quinoa Pilaf

This very quick and easy quinoa pilaf has been one of my favorite go-to dishes when I want to make something fast. What makes this pilaf a breeze to make is the frozen quinoa and kale blend that I buy at Costco and keep in the freezer. The frozen quinoa has four individualy wrapped packets, each with cooked quinoa and super green such as kale. This way I can use one, two, or three packets depending on how many people I am serving.  All this recipe requires is cutting an onion, a pepper and a few garlic cloves. Then just cook the veggies with spices and add them to the quinoa. That’s it. For a scrumptiously delicious quinoa pilaf in as little as 15 minutes give this quinoa blend a try. Continue reading Kale Quinoa Pilaf

Saag Paneer. Spinach and Paneer with Indian Spices

Saag Paneer is a popular Indian dish chock full of finely diced spinach cooked with paneer cheese, garlic, ginger, onions and Indian spices. Saag paneer is extremely easy to make and tastes amazing. Saag paneer is usually served with chapatis, but one can easily have it as a stuffing inside a burrito or serve it as a side dish. There are many versions of saag paneer, this recipe is the simplest way to make it which is typically made in the home kitchen and the villages of India.  Continue reading Saag Paneer. Spinach and Paneer with Indian Spices

Creamy Goat Cheese Fettuccini with Spinach and Leeks

Here is a quick and easy weeknight pasta with baby spinach, leeks and fresh garden tomatoes, all tossed in a delicious creamy goat cheese sauce. This is the ultimate comfort food that is packed with good for you veggies and warm feel-good pasta. I love spinach and have started to really like leeks a lot too. I grew up with Mom making spinach often, and it’s to the point now that I miss it if I haven’t had any it in a few days. Any opportunity to use spinach I am all for it – in rice, quinoa, daal, curry, salads, and of course pasta! I especially love spinach in pasta, it wilts into the warm pasta so delicately and always tastes great. Try this gourmet tasting easy to make pasta with spinach and leeks and creamy cheese sauce for a stay-at-home Thursday night dinner or a Friday night dinner or on any night really.  Continue reading Creamy Goat Cheese Fettuccini with Spinach and Leeks

Roasted Beets and Baby Spinach Salad

When I made this beet salad the only takers were Hitesh and me (I made it which means I had to try it). Rani our salad kid tried it too, and I have to say we absolutely loved it! The sweetness of beets with a garlicky flavor combined with sour vinaigrette and topped with creamy goat cheese – yummy this salad was – and thats’ coming from a person whose least favorite veggie is beets. What makes this beet salad taste so good is the addition of garlic when roasting the veggies and the vinaigrette to marinate the veggies. Marinating the roasted beets in the vinaigrette mellows out the beet flavor while also adding a nice tang to the beets. Marinated beets can be served as a side dish or simply add baby spinach to make a leafy green Roasted Beets and Baby Spinach Salad. Seriously folks, except for Hitesh our entire family hates beets – actually hate is a strong word – we don’t like beets.  So for all of us to clean this beet salad out completely and not leave anything behind, you know it was delicious! Give it a try! Continue reading Roasted Beets and Baby Spinach Salad

Rigatoni with Asparagus Leeks Zucchini and Kale

This light and delicious pasta is packed with good for you veggies like asparagus, kale, zucchini and leeks and is the perfect healthy weeknight dinner.  With a touch of garlic and black pepper and topped with Parmesan cheese, this simple pasta tastes outstanding, and even takes care of the veggie quota for the evening.  Continue reading Rigatoni with Asparagus Leeks Zucchini and Kale

Garlic Pasta with Baby Spinach

Garlic pasta with baby spinach is our family’s all-time favorite pasta. I’ve been making this pasta for over twenty years and it always tastes the same – positively scrumptious 😋. I started making this pasta when my older daughter Sri was in preschool. She loved pasta (still does). Of course I made it with tomato sauce, and one with mixed vegetables, with pesto, one with cheese, and while they all tasted great, this version with garlic and baby spinach always got the best reaction.  There is something about the simplicity of finely chopped baby spinach, crushed garlic, and a touch of red chili flakes that puts this pasta in a league of it’s own. Continue reading Garlic Pasta with Baby Spinach

Spinach & Sugar Snap Pea Salad with Feta and Pistachios

Spinach & Sugar Snap Pea Salad with Feta and Pistachios

Ingredients:

  • 4 cups baby spinach
  • 2 cups sugar snap peas cut into halves
  • 1 garlic clove finely minced
  • 2 tbsp crumbled Feta cheese
  • 2 tbsp salted roasted pistachios chopped
  • Lemon Honey Vinaigrette

Continue reading Spinach & Sugar Snap Pea Salad with Feta and Pistachios

Kale and Shallot Risotto

I had just picked a basket full of fresh kale from my veggie patch and wanted to cook something delicious that same day for dinner. I asked the kids what they were in the mood for – kale pasta? kale paneer curry? or kale risotto? The answer was a unanimous “Kale risotto please!”  Kale risotto it was for evening dinner. Continue reading Kale and Shallot Risotto

Spinach and Ridge Gourd Soup

Kootu is a popular vegetable stew made in many parts of southern India. The basic recipe for kootu is vegetables cooked with lentils, spices and shredded coconut to form a thick stew which is typically eaten over white rice. In this recipe however I’ve chosen to make kootu into more of a soup by substituting the traditional shredded coconut and lentils that go in kootu with coconut milk to give kootu a more soupy consistency, perfect for a Sunday soup day.  Continue reading Spinach and Ridge Gourd Soup