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This is a traditional Southern Indian way to serve broccoli, and it is my favorite way to eat it. One of my college roommates was from India, and she taught me how to make this years ago. You can use the same technique and spices with lots of vegetables, but broccoli tastes best to me. It is a quick and easy way to make broccoli that tastes very different from the classic American preparation.
This is a quick and easy side dish, combining asparagus with goat cheese for a perfect spring vegetable. I was planning to roast the asparagus, but then the hinges broke on my oven door, so I can’t cook anything in the oven right now! I decided to grill them instead, which is something I have never tried before, and it worked pretty well. I threaded the asparagus on bamboo skewers, so they wouldn’t slip down through the grates of the grill. You could just lay them crosswise on the grill, but my asparagus was a fairly skinny, so I figured a skewer would be easier.
This is a quick and easy recipe that is perfect for busy weeknights. One of my roommates in college was Indian, and she introduced me to Indian cooking. The only problem is traditional Indian cooking is time consuming, and usually ends up getting most of the dishes in the kitchen dirt!. So this is an Indian recipe with some short cuts, like using canned tomatoes with green chilies, that ends up being fast enough for a weeknight meal.
With Syracuse University playing in the Final Four this year I wanted to make a special dessert to celebrate and eat during the game on Saturday! It has been 10 years since Syracuse made the Final Four, so it is not an everyday occurrence. I received my Master’s Degree from Syracuse, and have lived near the school for many years. Luckily since their mascot is an Orangeman it is fairly easy to make something themed, after all there are lots of ways to incorporate oranges in cooking.
I love to use fruit in main dishes, because it is any easy way to make a dish more exciting and more kid friendly, since most kids love fruit, like in this Banana-Pineapple Chutney to serve over pork chops.
One of my New Year’s Resolutions is to use my juicer more! I bought an Omega J8003 Juicer a few years ago, but I only use it a few times a month. So I am trying to use it every 2 or 3 days now. Juicing is a great way to get more fruits and vegetables into your diet, and goodness knows I don’t eat enough vegetables! I keep buying kale, meaning to use it in juice and then finding it wilted in the back of the refrigerator a week later.
Today I threw out the kale (again), but I did find some spinach to use in my juice. I combined 2 apples, 3 carrots, about 2 cups of spinach and a 3/4 inch piece of ginger to make some juice for today. I don’t usually include ginger, and it added a very strong taste to the juice, that pretty much overwhelmed all the other flavors.
Lent is coming early this year, so it is time to start thinking about fish dishes. Growing up my mom always served tuna fish sandwiches on Fridays in Lent, which was not a very interesting meal.
We eat try to eat seafood regularly year round, since it is healthy, and salmon is always popular. This recipe was inspired by a recipe from Cooking Light. It is one of my family’s favorites, and it is quick and easy to make.
I especially like it because it is one of the few recipes with spinach that my kids will eat! It is also a good recipe for using frozen wild salmon fillets, which is a cost effective way to buy wild salmon.
One of my New Year’s resolutions is to eat better. I am sure I am not alone, that is probably one of the most common resolutions around. One of the biggest challenges for me is to find ways to make healthy meals that my kids will actually eat. I could make something very healthy like a Quinoa and Chickpea salad with peas, but my kids wouldn’t touch it, and my husband probably wouldn’t either. So since I don’t want to make two meals, I have to work with my family’s likes and dislikes. Something I know they like is Chicken Kebobs or as we usually call it Chicken-on-a-Stick. I decided to create a healthy kebob with Tyson Grilled and Ready Chicken Chunks, lots of vegetables, and an orange dipping sauce.
My family and I had great fun making these cute popcorn balls for Christmas this year. These are traditional treats, and although the process is a little messy it is worth it. You can also experiment with different flavor extracts to make each taste a little different. We made the green balls vanilla flavored and red ones peppermint flavored.
My son had to make a dessert for his homeschool co-op history class, and he ended up making this Maple Nut Cake. It is supposed to be colonial although I am not sure how colonial a packaged cake mix is. Anyway it was a way to use some of the maple extract I bought a few years ago and had never opened! It tasted delicious, and it was very easy to make.
Winter squash are some of my favorite vegetables! There are so many kinds of dished you can make with them, as side dishes, main dishes or even desserts. Here are some of my favorites:
The idea behind World Foods sauces is to provide a range of easy to use, economical sauces to make putting together a fantastic taste dinner quick and easy. My family loves Asian foods, but I don’t always have the Asian spices on hand to create authentic dishes. Sure, I could make a special stop at the local Asian food store, and pick up something like kaffir lime leaves, but the reality is I only do that a few times a year. It is much easier to let World Fusion do the work, and create a sauce from 100% natural, authentic ingredients.
When I was growing up one of my favorite meals that my mom made was baked chicken, cooked on top of rice mixed with cream of mushroom soup. But I don’t like to cook with cream soups, because they have so much fat and sodium. So this is a healthier version of that meal, using tomatoes instead of cream soup and adding more vegetables.
This is a nice chicken stew type recipe using tomatillos. Around here we only see tomatillos in the stores for a few weeks, so it is nice to make something using them when they are available. I got this recipe from my mom, although she usually makes it with pork and I like it with chicken. It is quick and easy, and can be make in about half an hour.
This is a quick pasta recipe with a little bit different taste. The tomatoes are roasted instead of sauted, which gives the dish a deeper flavor. I also like this recipe because it is easy to keep the sausage separate until the last minute, so I can keep it vegetarian for my daughter.
A few days ago I posted a recipe for Buitonis Chicken Marsala Ravioli, and today I have another Buitoni pasta recipe, this time using Roasted Butternut Squash Agnolotti. This recipe is even easier than the first one! When using these kinds of gourmet filled pasta I don’t like to make a sauce that is too complicated, because I want to be able to taste all the great flavors of the pasta.
The Roasted Butternut Squash Agnolotti is filled with butternut squash, impastata ricotta, aged parmesan, grana padano and is accented with amaretti cookie crumbs. I loved this pasta, I think because it had so much cheese, and in so many different varieties. The sauce I paired it with is a simple tomato and green onion sauce, and the key to making this is not to cook the tomatoes too much. You want the tomatoes to be warm, but not completely cooked. I used multicolored heirloom grape tomatoes for this, so it would be prettier, but it would be fine with all red ones.
Recently Buitoni sent me some of their new filled pasta to try out! They make all kinds of yummy refrigerated pasta that is available in many grocery stores. I like that their pasta is more exotic than standard boring pasta. Cheese ravioli is good, but there is nothing special about a dinner of cheese ravioli served with spaghetti sauce. Sometimes I want a pasta dish that is more exciting, and looks like I spent a lot of time making a special dinner.
I received this Chicken Marsala Ravioli, which was delicious. It is a filled pasta with white meat chicken, roasted portobello mushrooms, onions, ricotta, parmesan and asiago cheese accented with marsala wine. It almost seems like too many ingredients for one ravioli, and it certainly isn’t boring or ordinary.
