Blog on Hiatus

>> Friday, April 30, 2010

I am putting this blog on hiatus as we are off to Florida and North Carolina for the graduation ceremonies.  We are also very excited about going to the Disney World!  We are looking forward to relax and spend quality time with the whole families.  It's going to be definitely a lot of fun!  In the meantime, feel free to browse through the archives. 

Have a terrific weekend! :-) 

Sadia

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Peanut Butter Smoothie

>> Thursday, April 29, 2010


Recipe by Food Connection

1 (6 oz.) fat free or low fat organic vanilla yogurt
1 cup fat free or 2% milk
1-2 tablespoons creamy natural peanut butter

Directions:
Combine yogurt, milk, and peanut butter in a blender and blend well.  Enjoy!

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Random Quote of the Day

"The pen is mightier than the sword, and considerably easier to write with."

Marty Feldman

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Baked Eggplant Parmesan

>> Wednesday, April 28, 2010


Adapted from Whole Foods Market

1 large eggplant, sliced lengthwise into 1/4 inch thick pieces (about eight)
1 1/2 cups panko breadcrumbs
sea salt and freshly cracked pepper
2 cage-free eggs, lightly beaten
EVOO (extra virgin olive oil) for brushing
2/3 cup Parmigiano-Reggiano, finely grated
homemade Marinara sauce (See recipe below)
1 cup light shredded Mozzarella cheese

Directions:
Sprinkle the eggplant slices with kosher salt and let them sit in a colander for about 30 minutes to allow drain, then rinse off and pat dry with a paper towel.  This will release some of its moisture.  Preheat oven with a baking sheet inside to 375°F.  Combine panko crumbs, half of Parmigiano-Reggiano, season with sea salt and freshly cracked pepper, and stir in a shallow.  Lightly beat eggs in a second shallow.  Working with 1 eggplant slice at a time.  Dip eggplant slice in beaten egg, then dredge in panko crumbs until evenly coated.  Brush EVOO on hot baking sheet and place eggplant slice on it in a single layer.  Repeat with the remaining slices.  Bake 15 minutes, flip and bake another 10 minutes or until panko crumbs are browned and eggplant is tendered.  Remove from the oven.

Increase oven temperature to 400°F. In an 8 x 10 baking dish, layer Marinara sauce, then eggplant, and top with Mozzarella cheese.   Continue layering with remaining eggplant slices, sauce, and mozzarella. (be careful not to overdo the sauce--I used about half of sauce).  Sprinkle top with remaining Parmigiano-Reggiano.  Bake until the cheese melts and turns golden in spots, about 15-20 minutes.  Serve alone or with nice side salad or over little pasta with sauce.   Enjoy! 

Homemade Marinara Sauce (See note)
1 (28 oz.) whole plum tomatoes
2 tablespoons EVOO (extra virgin olive oil)
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper
sea salt and freshly cracked black pepper to taste

Directions: 
Puree whole plum tomatoes in a blender.   Heat EVOO in a heavy pot over medium heat until hot, but not smoking, then add garlic and saute, stirring, until golden, about 30 seconds. Add tomato puree, Italian seasoning, red pepper flakes, and sea salt and freshly cracked pepper and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.  If you have leftover sauce, you can freeze the sauce for later use.

Note:  You can either make a homemade marinara sauce or purchase a jar of pasta sauce of your choice.

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Random Quote of the Day

"An undefined problem has an infinite number of solutions."  

Robert A. Humphrey

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Cilantro-Lime Sweet and Sour Chicken Curry

>> Tuesday, April 27, 2010


Recipe by my friend, Sumrina Yousuf

1 pound boneless chicken breasts, cut into cubes
1 (8 oz.) low fat key lime-flavored yogurt
1/2 bunch of cilantro leaves
1/2 medium yellow onion
1 fat or 2 skinny jalapenos (adjust to taste)
1 teaspoon garlic & ginger paste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
sea salt and freshly cracked pepper to taste
1 fresh lime juice, cut into wedges for garnish plus 1 teaspoon lime zest
1 tablespoon EVOO (extra virgin olive oil)

Directions:
Toss cilantro leaves, yogurt, onion, jalapenos, 1 teaspoon of lime zest, and garlic/ginger paste in a food processor and blend into a smooth paste.  Add EVOO in a large skillet, combine chicken, cilantro paste, cumin, paprika, salt and freshly cracked pepper and cook on medium heat until chicken is cooked through.  The sauce and chicken will release a lot of water (make sure not to overcook or the sauce may become dry)Then simmer on low heat to allow dry almost all the way through and leave curry to consistency desired.  Serve over rice.  Enjoy!

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Random Quote of the Day

“Try and fail, but don't fail to try.”

Stephen Kaggwa

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Spicy Turnip Curry (Shelghum Ki Subzi)

>> Monday, April 26, 2010


Recipe by Food Connection

3-4 medium turnips, sliced
3-5 tablespoons canola oil
1 teaspoon crushed red pepper (more or less depending on your taste)
1 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon garam masala
1 teaspoon cumin seeds
sea salt to taste
handful of chopped cilantro leaves for garnish
1 green chili, cut in half for garnish

Directions:
Heat the canola oil in non-stick pan on medium-high, add turnips and cook for a couple of minutes.  Add crushed red chili powder, turmeric, paprika, garam masala, cumin seeds, sea salt and pour approximately 1/2 cup of water in the saucepan and simmer on low heat until the turnips are tendered.  Increase to medium-high heat and stir frequently until the water evaporates.  Garnish them with cilantro leaves and green chili and simmer for 10 minutes.  Serve with naans (flatbreads).  Enjoy!

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Random Quote of the Day

Be careful what you pretend to be because you are what you pretend to be.” 

Kurt Vonnegut, Jr.

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Mockolate Pudding (Raw Chocolate Avocado Banana Pudding)

>> Friday, April 23, 2010


Recipe by Food Connection

This is the most amazing and unusual recipe that is very tasty and healthy.  The pudding looks so amazing.  It’s so easy to make and kids will love it!  You can't EVEN taste the avocado in it at all!  What a yummilicious treat!

2 ripe bananas
1 avocado
2 tablespoons cocoa powder
2 tablespoon agave nectar or other sweetener
1 tablespoon peanut butter (optional)
1 teaspoon alcohol free vanilla extract

Directions:
Place bananas and avocado in a blender or food processor and blend, scraping down the sides a few times with a spatula as necessary, until smooth and creamy.  Add the cocoa powder, agave syrup, peanut butter (optional), and vanilla extract and blend well.  Pour mixture in a serving bowl and chill.  Enjoy!

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Random Quote of the Day

"If everything seems under control, you're just not going fast enough."

Mario Andretti

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Tandoori Grilled Fish Tacos with Mango Salsa

>> Thursday, April 22, 2010


Recipe by Food Connection

I did not give exact measurements for the spices, but I had to taste the marinade as I added ingredients and adjusted it before I rubbed mahi mahi with the marinade for  grilling.  The fish tacos with mango salsa was a huge hit!

1 pound wild mahi mahi
crushed cumin seeds
crushed coriander seeds
garam masala
red chili powder
turmeric
sea salt to taste
2-3 garlic cloves, minced (you may use 1-2 tablespoons of garlic/ginger paste)
2-inch ginger root, minced
1-2 teaspoon tomato paste (optional)--I didn't have it on hand, but I will try this next time)
1 teaspoon organic sugar
fresh lemon juice
1/2 cup organic fat-free or low-fat plain yogurt
store-bought organic hard taco shells
lightly Mexican blend cheese for garnish
mango salsa (click link for the recipe) for garnish

Directions:
Combine all the ingredients, except mahi-mahi, taco shells, and mango salsa, in a medium bowl and whisk to blend well.  Slather on each of the mahi mahi fillets with the spiced yogurt mixture and refrigerate for at least 1 hour or overnight until ready to use.  Preheat the grill over medium and brush the grill rack with EVOO or canola oil.  Remove the mahi mahi fillets from marinade; wipe off excess marinade.  Brush them with EVOO lightly and place them on the grill, and allow to cook for approximately 6-8 minutes.  Flip the side over carefully and continue to cook for another 6-8 minutes or until the fillets flake easily.  Transfer them on the plate and flake the fish with a fork.  Place the hard taco shells in the oven to 375 degrees for 1-2 minutes.  To assemble each individual taco, place some of the fish flakes in shell, drizzle with any sauce of your choice, and top with mango salsa and cheese.  Enjoy!

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Random Quote of the Day

Happy Earth Day!

"It is our collective and individual responsibility to protect and nurture the global family, to support its weaker members and to preserve and tend to the environment
in which we all live."

Dalai Lama

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Mango Salsa

>> Wednesday, April 21, 2010


Recipe by Food Connection

1 large mango, ripened, peeled and diced
half of yellow onion, diced
1 jalapeno, finely chopped (optional)
small handful of cilantro leaves, chopped
1 tablespoon fresh lime juice
sea salt and freshly cracked pepper to taste

Directions:
Combine all ingredients in a small bowl and mix gently.  Season to taste with sea salt and freshly cracked pepper.  Serve with whatever ways you can think of to enjoy the flavor of mango salsa. Enjoy!

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Random Quote of the Day

"Everything you can imagine is real."

Pablo Picasso

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Spiced Potato Stuffed Flatbread (Aloo Paratha)

>> Tuesday, April 20, 2010


Recipe by Food Connection

For the dough
1 1/2 cups Golden Temple wheat flour (Duram Atta)
sea salt to taste (optional) 
water for kneading
canola oil or ghee(clarified butter) 

For the filling
3-4 medium red potatoes, cooked, peeled, and mashed
1/2 teaspoon crushed red pepper (more or less depending on your taste)
1/2 teaspoon turmeric
1/2 teaspoon crushed cumin seeds
1/2 teaspoon crushed coriander seeds
1/2 teaspoon garam masala
2 green chilies, seeded and chopped
small handful cilantro leaves, finely chopped
sea salt to taste

Directions:
For the dough
Combine all the ingredients in a large bowl and slowly add water a little at a time.  Knead well to make a soft and elastic dough after 5 minutes of kneading.  Make sure the dough should be smooth (but not sticky)Cover and keep it rest for at least 30 minutes. 

For the filling
Boil potatoes in the pot of water until tender.  Allow them to cool slightly to handle, peel the skin of the potatoes, and mash well with a fork or masher in a bowl.  Add crushed red pepper, turmeric, crushed cumin seeds, crushed coriander seeds, garam masala, green chilies, cilantro leaves, and sea salt and mix well (make sure the filling should be dry and lump-free). Make equal lemon-sized balls and set aside.

For the paratha
Knead the dough again for a minute and divide the dough into equal lemon-sized balls (about 8-10 portions).  Take one dough ball at a time and dip into the flour to coat it.  Dust a little of flour on the surface.  Flatten the ball into a disc.  Roll out the dough a little on a floured surface with a rolling pin and place the potato ball in the center of the dough.  Cover, seal the edges carefully, and dip it again into the flour.  Roll lightly again, dusting on the surface, if necessary, into a nice tortilla-shaped round (make sure the filling does not come out while rolling and the paratha should not be too thin).  Meanwhile, heat tawa(Pakistani flat griddle) or non-stick skillet over medium.  Place stuffed paratha on hot tawa and cook until the brown spots start to appear on one side.  Flip the paratha over and brush lightly with canola oil or ghee.  Flip the paratha over once again and brush lightly with canola oil or ghee and cook until the dough is no longer raw and completely cooked--It should have light golden/brown spots.  Repeat with the remaining parathas.  Serve warm with plain yogurt and any spicy pickle and/or chutney of your choice.  Enjoy!

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Random Quote of the Day

"Happiness does not depend on outward things, but on the way we see them."

Leo Tolstoy

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Chicken, Leeks, & Mushrooms Quiche with Potato Crust

>> Monday, April 19, 2010


Recipe by Food Connection

4-6 red potatoes, peeled and thinly sliced
EVOO (extra virgin olive oil)
1 cup shredded chicken
1 cup leeks, sliced
1 cup baby bella (Crimini) mushrooms, sliced
1/2 teaspoon Italian seasoning
hot pepper sauce to taste
3 cage free eggs plus 4 egg whites, beaten
1/4 cup organic fat free milk or 2% milk
sea salt and freshly cracked pepper to taste

Directions:
Preheat the oven to 375 degrees. Brush a 9-inch pie dish with EVOO. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Brush with EVOO and bake in the oven for 7-10 minutes. Remove from oven and set aside.

 

Heat the 1 teaspoon of EVOO in a large skillet over medium heat.  Saute the leeks for 5-10 minutes or until they are soft.  Add the mushrooms and continue cooking for 3-4 minutes before adding the shredded chicken, Italian seasoning, and hot pepper sauce, and cook for another 1-2 minutes, then remove from heat.  Spoon the chicken mixture over the potatoes evenly in pie dish.  Beat the eggs with the milk and season with sea salt and freshly cracked pepper, and pour the egg mixture over the chicken mixture.  Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the quiche comes out clean (make sure not to overcook). Remove from oven and let cool for a few minutes before slicing. Enjoy!


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Random Quote of the Day

"Don't lose hope. When the sun goes down, the stars come out."

Unknown

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Shrimp Calzone with Caramalized Onions and Mushrooms

>> Friday, April 16, 2010


Recipe by Food Connection

1 pound store-bought pizza dough (I used Whole Foods Market's dough)
1 cup homemade pizza sauce (see recipe below) or store-bought pizza sauce
EVOO (extra virgin olive oil)
1 cup cooked shrimps, chopped
1 medium red onions, finely sliced (saute)
1 cup baby bella mushrooms (Crimini) (saute)
1 teaspoon Italian seasoning
sea salt and freshly cracked pepper to taste
1/4 cup goat cheese
1/4 cup light Mozzarella cheese
1 egg, lightly beaten for egg wash
1 tablespoon Parmigiano Reggiano for garnish 

Directions:
Preheat the oven to 350.  Brush the pizza pan with EVOO.  Heat the 1 tablespoon of EVOO in a non-stick skillet over medium-high, saute the onions until they begin to caramelize.  Add the mushrooms and cook until softened, and then seasoning and sea salt and freshly cracked pepper to taste.  Remove from the stove and set aside.  For dough, let the dough rest for 20 minutes on floured surface at room temperature before rolling out to form a pizza and place on the pizza pan.  Spread the pizza sauce over half of the dough, within 1 inch of the edge.  Layer cooked shrimps, onions, mushrooms, goat cheese and Mozzarella cheese or any toppings you like.  Fold the other half of the pizza dough over the toppings and carefully fold and pinch edges of the dough to seal.  Use a knife to make a few slits on the top to allow steam to escape during baking and brush with egg wash.  Place in the oven and cook for 18-20 minutes or until crisp and golden brown. Remove from oven and allow rest for 2-3 minutes before slicing into wedges, sprinkle the calzone with grated Parmigiano Reggiano and serve with remaining pizza sauce.  Enjoy!

Homemade Pizza Sauce 
Adapted from Annie's Eats and Scraping the Skillet
The pizza sauce can be made 1-2 days in advance and stored in the refrigerator until ready to use.

1 (14.5 oz.) can of organic diced tomato no salt added, undrained
EVOO (extra virgin olive oil)
Italian seasoning 
sea salt to taste
1/2-1 teaspoon crushed red pepper (more or less depending on your taste)
2 garlic cloves, finely minced

Directions:
Combine all ingredients in a medium saucepan over medium-high.  Bring to a boil, then reduce the heat to a simmer.  Allow to cook for at least 15 minutes.  Once finished cooking, remove from the heat.  If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato. Alternatively, simply leave it as is if you prefer a chunkier sauce.  Store in an air-tight container in the refrigerator.

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Random Quote of the Day

"Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born."

Anais Nin

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Strawberry-Banana Muffins

>> Thursday, April 15, 2010


Adapted from GastronomyBlog

EVOO (extra virgin olive oil) for coating
1/4 cup unsalted butter, melted and cooled 
1/2 cup organic 2% milk 
1 cage free egg 
1/2 cup plus 3/4 cup wheat pastry flour
1/2 cup unbleached all purpose flour
1/4 teaspoon salt 
2 teaspoons baking powder 
1/2 cup organic sugar
1 1/2 cup fresh organic strawberries chopped
1 banana, thinly sliced 
cinnamon-sugar for sprinkling
fresh sliced strawberries for garnish
    Directions:
    Preheat the oven to 375 degrees. Coat 12-cup muffin pan with EVOO.  Combine all wet ingredients (butter, milk, and egg) in a small bowl and beat it lightly.  Add all the dry ingredients (flour, salt, baking powder, and sugar) in another large bowl and gently mix it.  Toss in the chopped strawberries and sliced banana, then stir to coat with the flour mixture.  Combine wet mixture slowly into the dry mixture and stir gently until combined well.  Fill the muffin cups with the batter, then sprinkle with cinnamon-sugar over the top of the muffin batter and garnish with the sliced strawberries, and bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Allow to cool in the muffin pan for 10 minutes, then remove the muffins from the pan and serve.  Enjoy!

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    Random Quote of the Day

    "Luck is what happens when preparation meets opportunity."

    Seneca

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    Spiced Apple Waffle with Peanut Butter and Cranberry Apple Butter

    >> Wednesday, April 14, 2010



    Recipe by Food Connection

    frozen blueberry waffles (I wish I had a waffle maker, but it's definitely on my wish list)
    organic unsalted peanut butter
    organic Fuji apple, cut into chunks
    Trader Joe's cranberry apple butter
    pumpkin pie spice for sprinkle

    Directions:
    Toast the frozen waffles in the toaster until they are medium brown and spread with peanut butter while they are warm.  Top with apples and cranberry-apple butter and sprinkle with pumpkin pie spice.  Enjoy!

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    Random Quote of the Day

    "The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not."

    Mark Twain

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    Potato-Leek Curry (Aloo-Piyaz Ka Sa Poda ki Subzi)

    >> Tuesday, April 13, 2010


    Recipe by Food Connection

    5-7 red potatoes, peeled and cut into cubes
    2-3 leeks, thinly sliced(both white/green parts) and rinsed very well
    2-3 tablespoons canola oil
    1 teaspoon crushed red pepper or red chili powder
    1 teaspoon turmeric
    1 teaspoon cumin seeds
    1/2 teaspoon paprika
    sea salt to taste
    cilantro leaves for garnish

    Directions:
    Heat oil in a non-stick saucepan on medium-high and stir fry potatoes for 5-8 minutes.  Reduce the heat, cover with a lid, simmer on low heat, and cook until the potatoes are half done.  Add leeks, crushed red peppers, turmeric, cumin, paprika, and sea salt and stir to coat the potatoes/leeks.  Allow to cook, stir frequently to prevent sticking, until the potatoes has tendered & leeks are wilted. Garnish with cilantro.  Serve with naans (flatbreads). Enjoy!

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    Random Quote of the Day

    “Cute is when a person's personality shines through their looks. Like in the way they walk, every time you see them you just want to run up and hug them.”

    Unknown

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    Vegetarian Chili

    >> Monday, April 12, 2010




    1 tablespoon EVOO (extra virgin olive oil)
    1 medium onion, diced
    1-2 carrot, diced
    1-2 celery stalk, diced
    3 garlic cloves, minced
    1/2 jalapeno (optional), diced
    1 bay leaf
    2 (14.5 oz.) cans organic diced tomato no salt added
    1 (15 oz.) can of organic tomato sauce
    3 (15 oz.) cans of organic chili beans (kidney beans, black beans, and pinto beans), drained and rinsed
    1/2-1 cup vegetable broth
    sea salt & freshly cracked pepper to taste
    1 tablespoon red chili powder (more or less depending on your taste)
    1 teaspoon oregano or Italian seasoning
    2 teaspoons cumin powder
    1 teaspoon garlic powder
    1/2 teaspoon sugar
    any cheese of your choice for garnish
    cilantro leaves, chopped, for garnish
    scallions, chopped for garnish

    Directions:
    Heat EVOO in a Dutch oven or large non-stick stockpot (make sure it is oven-safe) over medium, add onion, carrot, celery, and jalapeno (optional).  Saute for about 3-4 minutes. Add garlic and cook for 30 seconds before adding bay leaf, diced tomatoes, tomato sauce, vegetable broth, and chili beans. Add sea salt & freshly cracked pepper and all spices (from red chili powder to sugar) and stir.  Either cook covered on low heat on the stovetop for 30-45 minutes longer, on low in a crock pot, or at 250 degrees in the oven, to allow the flavors to blend.  Cook all day stirring throughout the day if you can.  Take out the bay leaf, ladle chili into individual bowls, garnish with any cheese of your choice, cilantro leaves, and scallions. Enjoy!

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    Random Quote of the Day

    "Laughing at our mistakes can lengthen our own life. Laughing at someone else’s can shorten it."

    Cullen Hightower

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    Guacamole

    >> Friday, April 9, 2010


    Adapted from Alton Brown

    2 organic avocado, halved, seeded, and peeled
    sea salt to taste
    half red onion, diced
    1-2 Roma tomatoes, seeded and diced
    1 garlic clove, minced
    2 teaspoon cilantro leaves, chopped 
    1 freshly squeezed lime juice to taste

    Directions:
    Place the scooped avocado pulp and sea salt and mash with a fork (make sure not to smash too much).  Then, fold in the onion, tomatoes, garlic, and cilantro. Add lime juice to the mixture.  Cover with plastic wrap pressed directly on the surface of the guacamole to prevent from going brown and refrigerate before serving with tortilla chips or as a topping for any Mexican dishes.  Enjoy!

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    Random Quote of the Day

    “Sometimes it's the smallest decisions that can change your life forever.”

    Keri Russell

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    Springly Orange-Cranberry Mocktail

    >> Thursday, April 8, 2010



    Recipe by Food Connection

    6 oz. orange juice
    6 oz. Trader Joe's mango & manogsteen juice
    6 oz. cranberry-peach juice
    sugar for rimming

    Directions:
    Combine all ingredients in a blender with ice.  Blend thoroughly.  Rub a lemon wedge around the rim of each of glasses and dip rim into sugar.  Pour the orange-cranberry mixed juice into glasses.  Enjoy!

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    Random Quote of the Day

    "Who are you going to believe, me or your own eyes."

    Groucho Marx

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    Tex-Mex Veggie Migas with Goat Cheese

    >> Wednesday, April 7, 2010



    Adapted from The Kitchn

    3 large cage free eggs plus 3 egg whites
    1/4 cup organic fat free milk or 2% milk
    sea salt and freshly cracked pepper
    1-2 green chilies, seeded and chopped
    1 tablespoon EVOO (extra virgin olive oil)
    1 small red onion, finely sliced
    1-1 1/2 cup fresh spinach, chopped
    1-2 Roma tomatoes, chopped
    1/2 cup goat cheese
    guacamole for garnish (click link for the recipe)
    salsa of your choice for garnish

    Corn Tortilla Strips 
    2-3 corn tortillas 
    EVOO (extra virgin olive oil) for brushing
    sea salt
     
    Directions:
    Preheat oven to 350 degrees. Brush the baking sheet with EVOO.  Brush each side of all the tortillas & stack tortillas and cut into 1/2 inch wide strips.  Spread strips across the baking sheet, then season with sea salt.  Bake in the oven until crisp and lightly browned (make sure to watch them carefully, because they burn easily).  Set aside.

    Whisk together eggs, sea salt & freshly cracked pepper, green chilies in a medium bowl.  Heat EVOO in a large non-stick skillet, add onion and saute for 1-2 minutes or until translucent.  Add spinach and cook until slightly wilted.  Then add tomatoes and  the egg mixture immediately "scramble" until the eggs are done.  Transfer the scrambled eggs to the plate and sprinkle with goat cheese, tortilla strips, salsa, and guacamole.  This recipe serves 2-3 persons.  Enjoy!

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    Random Quote of the Day

    "Loving myself and thinking joyful, happy thoughts is the quickest way to create a wonderful life"

    Louise L. Hay

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    Roast Beef Quesadillas with Goat Cheese

    >> Tuesday, April 6, 2010


    Recipe by Food Connection

    1 pound beef stew, cubes
    sea salt and freshly cracked pepper
    2 tablespoons EVOO (extra virgin olive oil)
    1 tablespoon balsamic vinegar
    1 teaspoon garlic/ginger paste
    3 red potatoes, cut into quarter
    2 carrots, cut in chunks
    4-5 baby bella mushrooms (crimini), cut into half
    3/4-1/2 cups vegetable broth
    flour tortillas
    goat cheese
    guacamole for garnish (click link for the recipe)
    salsa of your choice for garnish

    Directions:
    Preheat the oven to 375 degrees.  Season the beef with sea salt and freshly cracked pepper.  Heat oil in a large deep skillet (make sure it is oven-safe) or Dutch oven, add the beef stew and cook until they are browned.  Add balsamic vinegar, garlic/ginger paste, potatoes, carrots, mushrooms, and vegetable broth, cover, and transfer the skillet to the oven.  Cook for 3-4 hours until they are tendered. When the meat is done and vegetables have cooled, shred the roast with a fork and cut the vegetables in small pieces so the quesadilla is not too thick.  To assemble, heat the dry skillet over medium and lay one tortilla flat and lightly moisten outside the edge with water.  Spread about 1/2 of the shredded beef onto the tortilla and sprinkle cooked vegetables over beef and goat cheese.  Fold tortilla in half and press down with a spatula to seal the tortilla.  Flip over quesadilla over after 1-2 minutes or until lightly golden brown and cook on the other side for another 1-2 minutes or until lightly golden brown.  Cut quesadilla into wedges.  Repeat with the remaining tortillas.  Serve with guacamole and salsa.  Enjoy!

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    Random Quote of the Day

    "I don’t know the key to success, but the key to failure is trying to please everybody."

    Bill Cosby

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    Chicken Karahi (Chicken Wok)

    >> Monday, April 5, 2010


    Recipe by Food Connection

    1 pound skinless bone-in chicken, cut-up
    3-4 tablespoons canola oil
    half of yellow onion, thinly sliced
    2-3 garlic cloves, minced
    2 tablespoons ginger root, cut into julienne strips (divided)
    1 teaspoon red chili powder (more or less depending on your taste)
    1 teaspoon turmeric
    1 teaspoon coriander powder
    sea salt and freshly cracked pepper to taste
    4 tomatoes, blanched, peeled, and chopped
    1-2 green chili, seeded and cut into julienne strips
    small handful cilantro leaves, finely chopped for garnish

    Directions:
    Blanch the tomatoes in a boiled water.  Cover for about 5 minutes or until the skins of the tomatoes have started to peel.  Remove them with a slotted spoon or tong from the water and drain.  Allow to cool, chopped, and set aside.  Heat oil in a wok or casserole-pot over medium, add onion and fry until lightly golden brown.  Add the chicken to the pot and cook, stirring frequently, until they are no longer and water from chicken have dried a little bit.  Add garlic, half of ginger root, red chili powder, turmeric, coriander powder, sea salt & freshly cracked pepper, and tomatoes, cover,  reduce the heat to very low, and cook until the chicken are tendered and oil begin to separate. Add half of ginger root and green chilies to the chicken. Simmer for 3-5 minutes.  Garnish with cilantro leaves and serve with naans (flatbreads).  Enjoy!

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    Random Quote of the Day

    “To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment.” 

    Ralph Waldo Emerson

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    Sweet Potato-Spinach Fritters (Shakarkand-Palak Pakoras

    >> Friday, April 2, 2010



    Recipe by Food Connection

    1 cup gram flour (chickpea flour) (See note)
    half of sweet potato, cooked and diced
    1 cup fresh spinach, chopped
    1/2 teaspooon paprika
    1/2 teaspoon crushed red pepper (more or less depending on your taste)
    1 teaspoon crushed cumin seeds
    1 teaspoon crushed coriander seeds
    sea salt to taste
    1/2 teaspoon garlic powder
    1 teaspoon baking powder
    water
    canola oil for frying

    Directions:
    Place a sweet potato in a medium pot; cover with water.  Bring to a boil; reduce heat, and simmer until the sweet potato is tendered. Meanwhile, add the garam flour (chickpea flour), spinach, spices (from paprika to garlic powder), and then pour the water slowly at a time and whisk to make a thick and smooth batter similar to toothpaste in consistency.   When the sweet potato is tendered, drain and allow to cool to touch.  Peel the potato and cut into cubes, and toss them into the garam flour mixture and mix gently.  Heat oil in a medium wok or skillet for deep frying over medium, spoon the batter into the wok(or skillet) and fry 4-5 at a time for 3-4 minutes until crisp and lightly golden brown. Drain on a paper towel and repeat the remaining mixture.  Serve warm with any dipping sauces/chutney of your choice.  Enjoy!

    Note:  You can find gram flour (chickpea flour) at any Indian/Pakistani grocery stores.

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    Random Quote of the Day

    "Courage is not the absence of fear, but rather the judgment that something else is more important than fear."

    Ambrose Redmoon

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    Lighter Veggie Quiche with Potato Crust

    >> Thursday, April 1, 2010




    4-5 red potatoes, peeled and thinly sliced
    EVOO (extra virgin olive oil)
    1/2 yellow onion, thinly sliced
    1 cup baby bella mushrooms
    1 cup fresh spinach, chopped
    1/2 teaspoon Italian seasoning
    1/4 cup shredded light Mexican blend cheese 
    2 large cage free eggs plus 4 large egg whites, beaten
    1/4 cup organic fat free milk or 2% milk
    sea salt and freshly cracked pepper to taste

    Directions:
    Preheat the oven to 375 degrees. Brush a 9-inch pie dish with EVOO. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Brush with EVOO and bake in the oven for 7-10 minutes. Remove from oven and set aside.  Heat the 1 teaspoon of EVOO in a large skillet over medium heat. Saute the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the spinach and Italian seasoning; cook for another 1-2 minutes, then remove from heat.  Sprinkle the cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies.  Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the quiche comes out clean (make sure not to overcook). Remove from oven and let cool for a few minutes before slicing. Enjoy!

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    Random Quote of the Day

    "Live life fully while you're here. Experience everything. Take care of yourself and your friends. Have fun, be crazy, be weird. Go out and screw up! You're going to anyway, so you might as well enjoy the process. Take the opportunity to learn from your mistakes: find the cause of your problem and eliminate it. Don't try to be perfect; just be an excellent example of being human."

    Anthony Robbins

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