Random Quote of the Day

“Everything has beauty, but not everyone sees it.” 

Confucius

Read more...

White Lentils (Maash Ki Daal)

Recipe by Food Connection

1 cup urad daal (white lentils)

2 cup water

2 teaspoon fresh ginger root, chopped

1 teaspoon red chili pepper or crushed red pepper

1 teaspoon turmeric

sea salt to taste

3-4 tablespoons canola oil

half of small onion, thinly sliced

1/2 teaspoon whole cumin seeds

small handful of cilantro leaves for garnish

1 green chili for garnish (optional)

pinch of garam masala for garnish (optional)

Directions:

Wash urad daal few times until the water runs clear.  In a non-stick saucepan, add daal, water, ginger, red chili powder (or crushed red pepper), turmeric, sea salt.  Bring it to a boil over medium-high, then reduce the heat to low.  Cover and cook until the daal is tendered.  Test by rubbing daal between finger and thumb.  If it is still hard, simmer a little longer.  Mixture should be dry, but add a small amount of water, if necessary, to finish cooking daal.  Remove from the stove. Set aside.  Heat oil in a frying pan over medium, saute the onion until lightly golden brown and add the cumin seeds to fry for 5 seconds.  Pour the fried onion/cumin seeds immediately over the daal (Do not mix).  Sprinkle with cilantro leaves, green chili (optional), and garam masala (optional).  Serve with naans (flatbreads) and plain yogurt.  The recipe serves 2-3 persons.  Enjoy!

Read more...

Random Quote of the Day

We all have our time machines.  Some take us back, they're called memories.  Some take us forward, they're called dreams."

Jeremy Irons

Read more...

Wild Salmon Pasta with Spinach & Leek Pesto

Inspired by Closet Cooking

2 wild salmon fillets

1 package of penne pasta

Pesto

1 cup fresh leek, chopped

1-2 cup fresh spinach

lemon juice plus zest to taste

small handful of toasted almonds

1/4-1/3 cup EVOO (Extra Virgin Olive Oil)

sea salt and freshly cracked pepper to taste

1/2 cup parmigiano-reggiano or parmesan (optional)

Directons

Salmon

Preheat the oven to 400 degree. Season salmon with drizzles of EVOO and sea salt and freshly cracked pepper. Place salmon, skin side down, on a foiled baking sheet.  Bake until salmon is cooked through, about 10 to 15 minutes. Remove the oven and sprinkle with lemon juice.  Flake into bite size pieces with a fork. Set aside.  

Pesto

Cook the penne pasta according to the package directions.  Drain and return it to the pot.  Meanwhile, place all the ingredients in a food processor and puree until well blended, scraping down the sides of the processor bowl as necessary.  Add the pesto to the hot pasta and toss to coat evenly, add a little of water if necessary to keep moist.  Add the flaky salmon, then toss together and serve. Enjoy!

Read more...

Random Quote of the Day

"Some cause happiness wherever they go, others, whenever they go."

Oscar Wilde

Read more...

Random Quote of the Day

"Whether you think you can or you think you can't, you're right"

Henry Ford

Read more...

Greek Chicken Souvlaki Salad with Lemon Vinaigrette

Inspired by jessicalettucetomato

I did not give exact measurements for this recipe, but I had to taste the marinade as I added ingredients and adjusted it before I tossed chicken in the marinade.   Believe me, this recipe came out FANTASTIC!  The recipe goes with the Greek salad & lemon vinaigrette (see recipe below).

Chicken Souvlaki 
skinless chicken breasts, cut into strips

fat free plain yogurt
approx. 1/2 cup EVOO (Extra Virgin Olive Oil)

fresh lemon juice (I used a juicer)

oregano

minced garlic

sea salt and freshly crackled pepper to taste

metal skewers (Note:  If you don't have metal skewers, substitute the wooden ones.  Be sure to soak wooden skewers in water for 30 minutes to prevent burning.)
Salad & Dressing (see recipes below) 

Greek Salad 

Dressing

EVOO (Extra Virgin Olive Oil)

1 fresh lemon juice plus zest

oregano

1-2 cloves of garlic, minced

1 teaspoon organic sugar

sea salt & freshly cracked pepper to taste 
Salad

Romaine lettuce

yellow onion, thinly sliced

cucumber, peeled, halved, seeded and sliced (preferably English cucumber)

cherry tomato, chopped

Kalamata olives

feta cheese (optional)

Directions:

Mix all the ingredients in a large resealable zip-lock bag and refrigerate marinate for at least 2 hours or overnight.  Preheat the grill over medium.  Using metal skewers (See note), grease the skewers, thread strips of chicken on each skewer, and place the skewers on the hot grill and cook for approximately 4-5 minutes per side or until chicken is cooked nicely. Remove the skewers from the grill and place on a platter. Whisk EVOO in a medium bowl, lemon juice and zest, oregano, garlic, and sugar until well blended. Season to taste with salt and pepper. Set aside.  Combine the salad ingredients in a large salad bowl.  Pour the dressing over the salad and toss well. Serve chicken with salad.  Enjoy!

Read more...