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.
Continue reading Spring Risotto with Leeks, Peppers & Arugula
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
“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
- 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)
- 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
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
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.
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
The inspiration for this recipe came from Barefoot Contessa’s Potato Leek Vichyssoise. Ina Garten’s recipe had arugula in this Vichyssoise soup and that got me hooked. I love arugula! It’s my favorite greens. I really like the peppery flavor of arugula and the fact that it is not a wimpy green. Arugula or what is otherwise known as rocket leaves is what really got me intrigued and interested in making this potato soup. I mean potato soup doesn’t have a wow factor to it. But potato soup with arugula? Now that is something I wouldn’t mind giving a try. Here is Barefoot Contessa’s original recipe for Roasted Potato Leek Soup.
Ina Garten’s recipe was for roasted potatoes and leeks, and it’s the leeks that give this potato soup the wow factor. However I didn’t have any leeks, what I did have at hand was fennel. I remembered making roasted fennel when I made my friend Shalini’s Roasted Fennel and Chickpea Salad, and the roasted fennel was so flavorful in that dish that I decided to improvise and made my potato soup with roasted fennel instead of leeks. Here is my recipe. Continue reading Roasted Potato, Fennel & Arugula Soup
Caramelized Shallots, Spinach and Ricotta Ravioli
makes enough stuffing for 40 small ravioli pillows
- 2 cups ricotta cheese
- 2 cups fresh spinach finely chopped
- 1 cup finely cut shallots – from about 4 shallots
- 1 tbsp olive oil
- Salt and pepper
- Fresh pasta dough. Here is the link to a pasta dough recipe I posted. Fresh homemade pasta
Continue reading Caramelized Shallots, Spinach and Ricotta Ravioli
This is an awesome soup that is refreshing, flavorful, super healthy, and very light. Artichokes give this soup a distinct flavor that comes through, and spinach adds some substance and colour. All you need is herbs such as thyme and oregano and a squeeze of lemon juice, and this soup will transport you to the Mediterranean. Here is the recipe.
Continue reading Artichoke & Spinach Soup
I’ve always loved the way chicken pot pie looks. With a beautiful golden flaky crust outside and hot steaming chicken and herbed vegetables inside – whenever I would see people eating chicken pot pie I would think: ” I wish I ate meat, that looks so good.”
Continue reading Ten Vegetable Pot Pie