Entree

Super simple and Healthy Couscous Salad

1

On Sunday it was unseasonably warm. We had Chocolate Chip pancakes for breakfast and went for a walk. Still clad in warm gear, mind you but not shivering in the cold. I hoped I won’t get a call from Office asking for some urgent questions to be answered. My wish was granted until we got back home. The girls wanted what they think is a gourmet meal of Mac and Cheese so it was just me and the hubs. I put together this salad. So simple and healthy and yet so colorful and flavorful.

On another note, how is your holiday planning going? Are you hosting any lunches/dinners? I am spent late Sunday night menu planning for couple of parties that I am hosting this month. Such a glorious month this is and everyone seems to be a wee bit happier.

2

Ingredients:

For the Salad: Serves 2

  • Couscous uncooked 1 cup
  • Water as per package instructions to make Couscous
  • Red Onion per taste or 3 tsp per person
  • Pomegranate seeds
  • Cucumber cut small pieces 1 cup per person
  • Red Pepper cut small 1/2 cup per person

For the dressing

  • Olive Oil 2 Tbsp
  • Lemon Juice 1 Tbsp
  • Honey 1/2tsp
  • Salt and Pepper per taste

3

Directions:

  • Prepare Couscous per package instructions. Let it cool slightly.
  • Mix all the Dressing ingredients.
  • Mix Couscous, Cucumber, Red Pepper and Red Onion.
  • Drizzle the dressing on top and mix.

Enjoy.

xo

Carrot and Yogurt Salad/Carrot Raita

CARROT BR2

 

There are some days when you crave just simple and flavorful food. Something easy to make and no messy clean up. We had a Girl scout camp on the week-end. Although we didn’t stay overnight, the activities were enough for me to get up late on a lazy Sunday. I spent a long time wondering what would be the easiest dish to make for lunch. Finally around 11, I decided to go with a simple Vegetable Pulav and this Carrot Raita. Raita needs only a few ingredients and can come together no almost no time at all.

Continue reading

Spring time Asparagus and Tomato Salad

Spring is in full bloom around here in my beautiful Chicago. Although we have had a few rain soaked week-ends, I am enjoying this new bloom of life. Getting the garden ready and more so the Sun-room ready where we will soon be having almost every meal of week-ends.

5 no filter only vibrant

A spring time salad to go with this fresh new life. Delicious, healthy and home-made. We are making a concerted effort at eating healthier. That does mean cooking at home almost exclusively. It never fails to amaze me to see not only food is so much healthier but it also tastes so much better. It doesn’t have to be complicated. A simple salad like this Asparagus Salad is so easy to come together and adds so much value to your meal.

Continue reading

Brown Rice and Millet Pancakes

I don’t need to give much introduction for this healthy and versatile item.  There are end less possibilities with what vegetables you can add to this yummy pancake. Add grated carrot or beets or tomato. Simply anything you fancy.

This is one of our go to week-night meal when Mommy gets home late and everyone is ready to eat the kitchen.

3

Ingredients:

  • Brown Rice flour 1/2 cup
  • Millet Flour 1/2 cup
  • Egg 1
  • Onion 1/2 chopped in small pieces
  • Green Pepper 1/4 chopped in small pieces
  • Green Chili (optional) per taste grated. I used about 1/2 tsp
  • Ginger grated 1/2 tsp
  • Mint about 5 leaves chopped very small
  • Salt per taste. I used 1/8th tsp

2 filter

Directions:

  • Whisk the egg in a separate bowl and keep aside
  • Mix Brown Rice Flour, Millet Flour, Onion, Green Pepper, Green Chili, Ginger, Salt and Mint in a large bowl. 
  • Add the Egg to the above mixture and mix thoroughly.
  • Adjust Salt and Green Chili
  • Thin out this mixture to a thinner than Pancake batter (or Uttapa batter) by adding water.
  • Spray non stick spray on a skillet.
  • Spread the batter on the skillet that should thinner than pancake consistency.
  • Let Cook and turn over. Both sides should be golden brown. Keep the heat to medium throughout cooking.

Enjoy

1

 

Pear Walnut Salad with Blueberries

3p

Abundance of Pears and Apples in the Winter months can be overwhelming. Especially after the calendar declares that it is Spring but the weather makes you wear a winter coat. I am still making the best I can with Pears. This yummy salad has been making rounds of my dinner table lately but it is so simple that I didn’t think about posting it. Then I thought, why not?

2 p

This salad is also making a good use of a Parmesan block that I bought on a whim.

Ingredients:

  • Arugula a handful for each plate
  • Pear medium sized ripe but not fully ripe
  • Blueberries organic
  • Walnuts a handful
  • Parmesan cheese as much or as little as you want
  • Salt and Pepper
  • Lemon juice 11/2 tsp for each plate

1

Directions:

  • Peel and cut Pear in cubes.
  • Roast Walnuts in a pan. Takes about 6-7 minutes on medium flame. Make sure to stir them.
  • Place Arugula in each plate. Top it with Pears, Walnuts and Blueberries.
  • Grate some Parmesan cheese on top.
  • Pour the Lemon juice and adjust Salt and Pepper.

 

 

 

Roasted Chickpea Salad

1

Almost the entirety of my 20s, I believed that cabbage was to be eaten only in one way, the way Maharashtrians make a simple Cabbage Saute. There was no way I would have believed that several years later, I would devour Cabbage in its raw format such as this salad. This Salad is great as a meal or as an accompaniment to a wonderful soup such as Butternut Squash soup is its cold where you live or Avocado Cucumber Soup if its rather Hot where you live.

Serves 1 for Lunch or 2 as a side salad

Ingredients:
  • Purple Cabbage chopped 1/2 of small head
  • Chickpeas 1 can rinsed
  • Cherry Tomatoes about 12
  • Onion chopped 2 Tbsp
  • Corn Tortilla 2
  • Adobo Chipotle Chili powder – 1 1/2 tsp
  • Olive Oil 1 1/2 Tbsp
  • Cucumber cut small (optional) – 1 mini
  • Cilantro for garnish
  • Salt and Pepper as needed

5

Directions:
  1. Preheat oven to 350°F. Remove Chickpeas from the can and rinse them well. Gently pat with a Kitchen towel to remove excess water and spread on a cookie sheet. Sprinkle Adobo Chipotle Chili on top and mix well using your hands. Pour over the Olive Oil so that all of the chickpeas are coated. Place in the oven and bake for about 20 to 25 minutes until medium Crisp.
  2. Cut Purple Cabbage, Cucumber, Onion and Tomatoes and set aside.
  3. Remove the Chickpeas from oven when done.
  4. Place the Tortilla in the oven. Let the oven be in the off stage. Remove after about 5 minutes when its crisp. Cut Strips.
  5. Mix all the ingredients above and garnish with Cilantro.
  6. You can eat the Salad as is or pour choice of dressing such as Cilantro Vinaigrette or Thai Peanut Dressing

Enjoy.

xo

4

pin

 

1 2 5
%d bloggers like this: