Tag Archives: spinach

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.

3Ingredients

  • Asparagus 1 bunch ( for 2 persons)
  • Grape Tomatoes cut in half about 3/4th cup per person 
  • Parmesan shaved per taste about 2 Tbsp per person
  • Radish 2 small per person cut in thin stripes or pieces
  • Walnuts toasted 3 Tbsp person
  • Spinach 1 cup per person cut roughly
  • Dressing – Balsamic Vinaigrette (recipe here)

2

Directions:

  • Prepare Asparagus – Hold each Asparagus stalk in both your hands at the ends. Bend the stalk. Let it break where it breaks. Keep the end towards the top for Salad. Use the other end for making stalk.
  • Boil water in a large sauce pan. Add the Asparagus tops to the water and let it boil for 3 to 4 minutes. Immediately, remove the water and dump the Asparagus in Ice water bath. This will retain color of the Asparagus and will prevent further cooking.
  • In a separate Salad bowl, mix Spinach, Tomatoes, Asparagus, Radishes. Top with Walnuts and Parmesan. Drizzle the dressing and enjoy.

xo

Amita

Our Easter morning and recipe for Green peas and Spinach Fritters

We had a wet but still lovely Easter morning this year. The rain stopped just in time for the egg hunt.

This time Bunny left very little candy and gave some real toys. I was very happy with Bunny’s decision. 🙂

We had a simple Brunch afterwards. This Brunch is evolving into a tradition as the girls get older. We had Baked French Toast (find recipe here), Scrambled eggs with Mushrooms and Onions and some fruits.

e3

The day before I was tasked to make an appetizer for a dinner at a friend’s house. I made this all time favorite, Hara Bhara Kabab. Hoe you like the recipe.

h11

Ingredients:

  • Spinach Frozen cut 1 packet (preferably the one you can steam in a packet)
  • Green Peas Frozen 8oz packet
  • Paneer ½ packet
  • Cilantro leaves about 10 stems
  • Chana Daal – Split Bengal Gram ¼ cup uncooked
  • Garam Masala 1 ½ tsp
  • Chaat Masala ½ tsp
  • Ginger Garlic Paste ½ tsp about 2 cloves of Garlic and ½ inch Ginger
  • Green Chili Paste ½ tsp or more if you like it hot
  • Cumin Powder ½ tsp
  • Bread Crumbs as needed about ½ cup or All Purpose Flour
  • Salt ½ tsp or as needed
  • Sugar 1 tsp

h4

Directions:

  • Pressure cook Chana Daal for 2 whistles. Remove excess water. Grind into a smooth paste like mixture.
  • Bring a saucepan with water to boil. Water should be enough to cover Green Peas and should be over by at least couple of inches. Once boiling, pour frozen green peas and let it boil for 5 minutes. Remove from heat and put the Peas in a strainer to remove all water. Once cooled, chop or smash the Peas.
  • Let the frozen spinach come to room temperature in its bag. If you have the one that can be steamed in a bag, steam per instructions. If it is not the one for steaming, blanch by dumping it in boiling water for 2 minutes and immediately dumping it in an ice bath. Squeeze all the excess water out.
  • Grate the Paneer and keep aside. It is easier to grate Frozen Paneer that has been out of the Freezer for about 30 minutes.
  • Cut Cilantro into smallest possible size or Grind with Ginger Garlic below.
  • Grind Ginger, Garlic and green chilies in a grinder if you are not using a ready-made paste.
  • Mix Spinach, Green Peas, Paneer, Chana Daal, Ginger-Garlic paste, Garam Masala, Chaat Masala, Green Chili paste, Salt and Sugar. If this mixture is not thick enough to form and hold a patty, add Bread Crumbs. If you do not have Breadcrumbs, you can add small amounts of All purpose flour.
  • Make a dough and form 2 inch round patties
  • Spray a large flat pan with nonstick spray and shallow fry until golden brown on both side.

Enjoy

xo

 

 

Spinach and Chickpea Salad

salad 5

Ingredients

Spinach 3 to 4 cups

Chickpeas 1 can or 1 ½ to 2 cups cooked

Red onion  ½  of medium sized cut small

Crumbly cheese of your choice such as Queso fresco ½ cup

Basil leaves cut up about 4 to 5

Apple cider vinegar 2 Tbsp

Extra virgin olive oil 2 Tbsp

Honey 1 Tbsp

Dijon Mustard 1 /2 tsp

Salt and Pepper to taste

salad 4

Directions:

Wash and spin the spinach in a salad spinner. I usually get prewashed spinach and omit this step. Mix vinegar, honey, mustard, salt and pepper and whisk until combined. In a bowl mix spinach chick peas, red onion and basil. Pour the dressing over it and sprinkle with cheese. Enjoy!!

xoxo

%d bloggers like this: