Tag Archives: Cooking with greens

Super Easy Super Delicious Super Quick Vegetarian Tacos & Taco Salad

On warm summer days tacos piled high with fresh vegetables and packed with well-seasoned kidney beans is a positively satisfying meal for lunch or dinner. This is the easiest recipe to pull together with the most stupendously delicious results.  These tacos are packed with good for you legumes such as kidney beans, chock full of leafy greens, fresh tomatoes, delicious salsa, sour cream, and a dash of shredded cheese.

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These vegetarian tacos are so good that you will have not just one or two, but three or four. However if you are like me, you will find that this dish tastes even better without the taco shell, as a taco salad.  Try it. Here is the recipe. Continue reading Super Easy Super Delicious Super Quick Vegetarian Tacos & Taco Salad

Apples, Mixed Greens & Arugula Salad with Bleu Cheese Dressing

I tried a bleu cheese dressing salad at one of the tapas restaurants called Loquita in Santa Barbara, California last fall, and that salad tasted so good that I decided to try and make something similar at home. I chose to make my salad with apples and a blend of mixed greens and arugula. I used apples because I knew these sweet apples would compliment the bleu cheese dressing very nicely. Continue reading Apples, Mixed Greens & Arugula Salad with Bleu Cheese Dressing

Caramelized Shallots and Ricotta Frittata

I made a caramelized shallots, baby spinach, and ricotta stuffing for ravioli that Rani and her friends were making from scratch at her birthday party, and I ended up with some extra stuffing leftover. Caramelized Shallots, Spinach and Ricotta Ravioli

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The stuffing was so delicious that I used it the next day to make a fluffy frittata. Continue reading Caramelized Shallots and Ricotta Frittata

Spring Risotto with Leeks, Peppers & Arugula

You will find this recipe is not your traditional way of making risotto. I’ve tried the authentic Italian way of making risotto, and let me tell you, it’s a time consuming recipe.  Every time I have followed a risotto recipe I have had to stand over the stove and stir the risotto rice with broth in batches until the rice is cooked. This takes at least 30 – 45 minutes. 45 minutes of standing and stirring, sometimes even longer. I started to dread making risotto when the kids wanted it.

Then one day I decided to try an alternative way of making risotto. I wondered how is it that in restaurants risotto is at our table within minutes. It occurred to me that they must cook the Arborio rice in advance, and just add the veggies or seafood when we order.  I thought let me give that a try.

The next time I made risotto, I cooked the Arborio rice in broth in a pressure cooker – no stirring involved. Then when I was ready to make my risotto, in a separate pot I sautéed vegetables and just added them to the already cooked Arborio rice and mixed it all together.  The risotto turned out awesome. Because the rice is already cooked, the whole process of making risotto goes by much faster. Try my recipe for a quicker vegetable risotto and see if you like it as much as I do.

IMG_5268.jpg Continue reading Spring Risotto with Leeks, Peppers & Arugula

Saag Sabjee. Greens Curry

Hitesh’s big birthday was back in end of February, and he didn’t want any celebration of any kind for this milestone birthday. Which meant that I had to celebrate it 😀 We had a surprise party for him and as a few of you may know, pulling off a surprise party is tough. But somehow we managed it with the help of our dear friends Swati and Tarak who hosted the birthday celebration at their home.

To make this party a very personal and heartfelt celebration for Hitesh, I asked all our friends (the ladies in the bunch) to bring their favorite dish that they knew he liked. Continue reading Saag Sabjee. Greens Curry

Veggie Omelette

“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.

When I have a friend or two over for brunch, when I make veggie omelettes for the family, or when I have guests staying with us; I get asked the same question every time, “How do you make it?”  I tell them the recipe is ridiculously simple, but still folks want the recipe. So here it is. Continue reading Veggie Omelette

Brussel Sprouts, Baby Spinach & Sugar Snap Peas in Herbed Coconut Broth

Brussel Sprouts, Baby Spinach & Sugar Snap Peas in Herbed Coconut Broth
4-6 servings

Ingredients:

  • 4 cups finely cut brussel sprouts
  • 2 cups sugar snap peas cut in halves
  • 4 cups chopped spinach
  • 1 medium onion finely cut
  • 2 tsp chopped garlic
  • 1/2 tsp fresh grated ginger or ginger paste
  • 1 red chili (optional)
  • Salt
  • 1 tbsp fresh thyme
  • 1 small sprig of rosemary
  • 2 tbsp chopped cilantro
  • 1 tsp dry garlic powder
  • 1 tbsp honey
  • 1 block extra firm tofu drained and cut into cubes
  • 1 can 15 oz coconut milk
  • 2 tbsp oil

Continue reading Brussel Sprouts, Baby Spinach & Sugar Snap Peas in Herbed Coconut Broth

Spinach & Super Greens Cheese Enchiladas

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

Cooking with Good for You Leafy Greens

I recently received a huge box of all sorts of greens from the farmer’s market from my friend Rita and her husband Chris. You see Rita has become friends with one of the stall owners at her local Farmer’s Market.  Sometimes she will even share some of her homemade goodies with him when she stops by the market, and so began a Farmer’s Market friendship.

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On the occasions when Rita happens to stop by the market before it closes, her Farmer’s Market friend will give Rita all of whatever vegetables are leftover that morning. It can be any variety of vegetables depending on the season.  This time in the early spring Rita came home with a bounty of greens. She had enough greens for herself, for a couple of friends, and a giant box of greens for me as well. I’m talking over 20 bags of greens! Continue reading Cooking with Good for You Leafy Greens