My daughter Anjali made this refreshing mixed berry julep for our Father’s Day dinner last Sunday that was deliciously summer. With loads of fresh berries, lots of mint leaves, sugar and fresh lemon all muddled together to bring out the berry juices; and then mixed with chilled ginger ale – oh my gosh just listing all the ingredients makes my mouth water đ! I have to ask Anjali to make it again! Continue reading Mixed Berry Julep
Tag Archives: herbs
Just add Cream. Kale and Leek Pasta with Green Onions and Cherry Tomatoes
My eldest daughter Sri made this creamy pasta for Mother’s Day that turned out really delicious. It had loads of kale, leeks, green onions and cherry tomatoes, and she ended the recipe with a little cream, which transformed the pasta into a creamy pasta primavera type of dish. There is nothing fancy in this pasta just for good for you greens, veggies and a touch of cream. Add garlic and black pepper for some spice, and Parmesan or goat cheese for some tang, and the end result is a simple pasta that tastes positively gourmet. Give it a try! Continue reading Just add Cream. Kale and Leek Pasta with Green Onions and Cherry Tomatoes
Vegetarian Jambalaya
Just pile on the vegetables, add the herbs, toss in the rice, splashes of Tabasco and voila! Jambalaya at your table!  This classic Louisiana rice dish is one that I’ve wanted to make forever but had a hard time finding a good vegetarian recipe. Finally I decided to mess around with a traditional jamabalaya recipe and make it vegetarian. I used a recipe by local Louisiana chef Amelia Durand which I found on foodnetwork.com. Though Amelia’s recipe is very meat heavy with lots of spicy sausage, ham and shrimp, boy did that jambalaya look delicious. I figured with so many good things in this dish like tomatoes, celery, carrots, peppers, onions, garlic, herbs and Tabasco sauce, it has to taste good even if I made it without the meat. I was right! This is one delicious jambalaya! Continue reading Vegetarian Jambalaya
Crustless Mushroom Quiche
Happy Easter!Â
For those of you who may be having a quiet Sunday and want to celebrate Easter with a simple brunch I wanted to share an egg-based recipe today. Mushroom crustless quiche is a great way to have eggs that taste just a little more decadent. Â Made with a generous amount of mushrooms, cheese, fresh herbs and eggs, this baked dish puffs up golden brown and tastes warm and delicious. Â Have it with a simple salad and a Greek yogurt granola parfait and this brunch is sure to feel extra special. Continue reading Crustless Mushroom Quiche
Herbed Quinoa with Brussels Sprouts & Sugar Snap Peas
Nutrient packed quinoa and Brussels sprouts all cooked with herbs and spices is a delicious pilaf style dish that is perfect for lunch or to have as a side dish with chicken or fish. If you purchase already cut veggies then this dish is the fastest and easiest pilaf to make. With loads of veggies this pilaf will definitely take care of at least half the veggie quota for the day. Two cups of Brussels sprouts, two cups of sugar snap peas, leeks, herbs, turmeric and coriander, with all these wonderful veggies and spices the pilaf is as flavorful as ever. Delicious, satisfying, filling and healthy. Give it a try! Continue reading Herbed Quinoa with Brussels Sprouts & Sugar Snap Peas
Zucchini Ginger Soup
Fresh tasting ginger, lemon and tender zucchini makes this a light soup perfect for a low-key Sunday soup dinner. Honestly sometimes I think maybe the family wants more than soup on Sunday night so I try very hard to make my soups as hearty and filling as I can; but in reality the family is perfectly fine having a soup that is light and not so filling, especially after a weekend of indulging. I made this soup with over 5 zucchinis to add in as much vegetables as I could for a large pot of soup, yet this was all gone. With no leftovers for my next day’s lunch. This zucchini soup is one that everyone in the family loved with feedback like “This is awesome soup.” and “It’s delicious Mommy.” and “It’s really good.”  How can I get better feedback than this? Continue reading Zucchini Ginger Soup
Swiss Chard, Leek and Zucchini Risotto
Yummy, yummy, yummy is how I describe this delicious risotto đ. I made this leek, zucchini and Swiss chard risotto specifically for my daughter Anjali who doesnât like mushrooms, and since I was making mushroom risotto for my other twin Rani, I had to make something for Anjali, and this risotto was the one. I chose to make Anjali’s risotto with leeks, Swiss chard and zucchini as I had just bought these veggies from the Farmer’s market and this veggie risotto was the delicious result. Leeks and zucchini in a creamy risotto rice enhanced with goat cheese, this is one scrumptious risotto. Continue reading Swiss Chard, Leek and Zucchini Risotto
Fall and Winter Inspired Vegetable Barley Soup
Though its winter around here fall-inspired butternut squash can still be found at the grocery stores giving this hearty barley soup that nutty sweetness. Add in a variety of colorful veggies such as carrots, fennel, leeks and potatoes, and a generous sprinkling of herbs and you get a delicious soup perfect for a Sunday soup day. Packed with good for you veggies and barley, this soup is filling as it is beautiful and delicious. Continue reading Fall and Winter Inspired Vegetable Barley Soup
Caramelized Onion and Baby Spinach Stuffed Pasta Shells
Caramelized onions, cheese, and pasta? What’s not to like with this combination of flavors? Caramelized onions and gooey cheese are awesome together any way you look at it, and when stuffed inside pasta shells? They taste positively outstanding đđ! I’ve made stuffed pasta shells before with spinach and onions, but this time I caramelized the onions with a little garlic giving the dish a lovely sweet oniony flavor that tastes wonderful with spinach and ricotta cheese. Continue reading Caramelized Onion and Baby Spinach Stuffed Pasta Shells
Butternut Squash Soup with Lemongrass and Coconut Milk
I had half a tube of lemongrass paste leftover from when I made some tofu pockets and not really knowing what else to use this herb for, decided to make an Asian-inspired butternut squash soup. What makes this soup taste so good is a whole bunch of fresh herbs like mint and cilantro along with coconut milk which transforms the soup into a light and creamy Thai-inspired squash soup. Continue reading Butternut Squash Soup with Lemongrass and Coconut Milk
