Roasted eggplant salad with a peanut butter and sesame oil dressing
Peanut butter pairs well with Asian flavors. Soba noodles with a peanut sauce is a very popular Asian dish. I used the same concept and paired it with the smoky roasted eggplant. The combination was...
View ArticleSpiced spinach and red lentil pate
Quick, simple and delicious is how I would describe this dish. The cumin adds a smokiness to the dish and a light sprinkle of cayenne powder gives it that kick. I used a coarsely ground cayenne pepper...
View ArticleDuck Egg Vindaloo (Sweet and Sour Duck Eggs)
If you haven't tried duck eggs, they are worth a try. They are much larger than hen eggs, richer in taste and have more nutrients. Due to their low moisture content they tend to become rubbery if...
View ArticleCheese tortellini with watercress and pistachio pesto
Watercress in a wonderful mildly peppery green typically used in salads or sandwiches. You might have seen them in a egg salad sandwich on multigrain bread (great combination). Made into a pesto with...
View ArticleFennel, Orange and Pomegranate Salad with Sumac
Winter is the peak season for fennel and there is an abundance of them in the stores. Been trying to eat them as often as possible - in salads, roasted, and in a soup. Jamie Oliver has a carrot and...
View ArticleButternut squash, cipollini onion and mushroom pasta with a goat cheese sauce
A perfect pasta for a winter day - whole wheat shells, combined with roasted squash, sweet cipollini onions, and woodsy mushrooms lightly coated in a silky cheese sauce with goat cheese and Parmesan...
View ArticleGrapefruit salad with cranberries and pumpkin seeds
Pink grapefruit is absolutely delicious at this time of the year and it is great in a salad. The sweet dried cranberries add a nice chewy texture and salted toasted pumpkin seeds give the salad a light...
View ArticleQuinoa with shrimp, sugar snap peas and edamame
New years has started with salads for lunch and this one I particularly like. Light, refreshing, savory and easy is how I would define this salad. Crunchy sugar snap peas, creamy edamame, succulent...
View ArticleBlood orange madeleines
Madeleines are traditional small French sponge cakes with a distinctive shell like shape. I have been experimenting with them, but could never find a recipe for the perfect sponge. I love the...
View ArticleQuinoa with Swiss chard, chickpeas, and preserved lemons
This dish is a perfect vegetarian main course. Simple, earthy and down right tasty. The Swiss chard is sauteed with onions and chickpeas and then finished with the wonderfully tangy preserved lemon...
View ArticleLettuce wraps with tofu and water chestnuts a.k.a. P.F. Chang's lettuce wraps
P.F. Chang's lettuce wraps are famous all over the US. We love eating them whenever we chance upon a P.F. Chang during our travels. Since they don't have a branch in New York, I decided to make a...
View ArticleQuinoa, sweet potato and mushroom burger
My teenager's new favorite is quinoa. I have been giving her quinoa salads in her school lunch and she has enjoyed it. I thought these neat little burgers might be a good change with similar...
View ArticleGreen lentil, sweet potato, butternut squash and goat cheese salad
This is an extremely hearty main course vegetarian salad. Go carb free and eat just this for dinner. We had it with the cream of asparagus soup and garlic bread. The lentils and the salad leaves are...
View ArticleChingri Malai Curry (Shrimp with Coconut Milk)
Chingri malai curry is a quintessential Bengali dish served for special occasions. The bigger the size of the shrimp the more valued your guests felt. This curry tastes the best if you use prawns with...
View ArticleBaked vegan zucchini and potato fritters
Zucchini in the summer is really abundant and I love potatoes - here is a lovely marriage of the two. Both these vegetables are great at picking up flavors - thyme, garlic powder and green onions give...
View ArticleLentil and Arborio rice soup
This is a great soup to make when you don't really have any fresh vegetables and need to work with pantry staples. French green lentils do not require to be soaked in advance - hence making them a...
View ArticleBarley risotto with corn, asparagus, leeks and basil
Barley has a lovely chewy texture which both my daughter and me love. And barley has amazing nutritional properties which I only discovered recently. Rich in fiber, protein and iron it is a healthy and...
View ArticleStir fried rice cakes with black bean sauce
I discovered rice cakes when we had gone to Hangawi, a Korean vegetarian restaurant in New York. They had a dish on their menu of spicy rice cakes and I really enjoyed its springy consistency, a bit...
View ArticleCorn, serrano chili and cheddar muffins
This is my slight adaptation of David Tanis' recipe of Corn and Jalapeno muffins. The original recipe is here. Light and fluffy they make a great side for a summer barbecue, with soup or chili or just...
View ArticleRoasted mushroom, chickpeas and baby spinach salad
Baby spinach topped with warm roasted mushrooms and toasted spiced chickpeas dressed in a tangy yogurt dressing is a wonderful salad any time of the year. Had friends for lunch today and they...
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