Indian Style Bean Soup

Hello and Happy Sunday friends! I hope everyone had a fabulous weekend and is looking forward to the week ahead.  My apologies for not posting last week but I was out of town and had one heck of a week after I got back.  However, I will be posting this week and next to make up for it. :)  Today's recipe is a staple in my house because it is so delicious and oh so good for you.  It doesn't take long but requires just a bit a prep work - and by a bit I mean soaking beans for a couple of hours and that's it.  It's so easy that I am sure it will become a staple in your house too.  Enjoy!  

Ingredients:
1 cup dry moog beans
2 cups water
1 TBSP EVOO (extra virgin olive oil)
1-2 tsp grated/crushed ginger root
1-2 tsp crushed serrano peppers
1/2 tsp cumin seeds
1 TBSP sugar
1 tsp salt
1 tsp lemon juice
1 tsp turmeric
1-1.2 TBSP cumin & coriander powder
1 tsp red chili powder
3-4 curry leaves
1 roma tomato, diced (optional)
Colored bell peppers (optional)
Cilantro to garnish
Fresh yogurt (optional)

Directions:
1.  Soak the moog beans in 2 cups of warm water for a couple of hours prior to cooking.
2.  In a pressure cooker, heat EVOO on medium to low heat, add cumin seeds, and wait for the seeds to start roasting (you will smell it and the seeds will turn a darker shade of brown).
3.  Remove from heat and add curry leaves, ginger, serrano, tomato, & bell pepper and sauté for a couple of minutes.
4.  Add the soaked moog beans with the water and the remaining ingredients.
5.  Cook for roughly 20 -30 minutes in a pressure cooker (3-4 whistles if you're using an Indian style pressure cooker).
6.  Garnish with cilantro and serve warm with rice, tortillas, or enjoy it by itself.

Casserole de Mexico

Hello friends & Happy Sunday! I hope everyone had a wonderful weekend.  Today's recipe is one that I got from my hubby's cousin, who is a great baker and cook herself.  Casserole de Mexico, or Mexican Casserole, is not only quick and easy but it is also super healthy because it's packed with tons of veggies.  This is also a perfect weeknight dinner because we were able to cook, eat, and clean up in an hour!  Now that is what I call a successful weeknight dinner.  Don't forget to tell us how it turned out once you make it at home.

Ingredients:
1-2 tsp EVOO (extra virgin olive oil)
2 cups spinach
2 cups baby kale
1 cup frozen corn kernels
1 - 1.5 cups mushrooms, sliced
1/2 orange or red bell pepper, diced
1 can of Hot Rotel (liquid drained)
1/3 cup cilantro, chopped
1 can black beans (rinsed & drained)
12 small corn tortillas (I used Marcela Valladolid Street Taco tortillas)
Pam or olive oil
pinch Mexican oregano
1 tsp ground cumin
salt & pepper to taste
1/3 - 1/2 cup Mexican blend cheese
fresh or pickled jalapeños (optional)

Directions:
1.  Preheat oven to 375(F) degrees.
2.  Heat EVOO in a non stick skillet over medium to low heat & add Mexican oregano and pepper.
3.  Add frozen corn, then mushrooms, let some water release from the mushrooms.
4.  Add finely diced bell pepper, followed by spinach and kale.  Remove from heat as soon as the spinach and kale starts to wilt. 
5.  In a separate bowl, mix rotel, 1/2 cup cheese, beans, & sautéed veggies.  
6.  Add cumin, cilantro, and mix well. 
7.  In the same skillet used to sautee veggies, spray corn tortillas with Pam on both sides and heat until warm. 
8.  In a baking dish, spread a light layer of veggies at the bottom of the pan (this will be the only layer with a light amount of veggies).
9.  Place a layer of corn tortillas on top of veggies followed by a heavy layer of veggies.  
10.  Continue to layer in this same way until all of the tortillas are used up & the top layer is a heavy layer of veggies.  
11. Top with a sprinkle of cheese and jalapenos at the very end.
12. Cook at 375 for 15-20 minutes or until the cheese on the very top has melted and most of the liquids from the veggies has evaporated. 
13.  Serve with your favorite hot sauce, avocados, chips or whatever your heart desires. 

On a side note, I know it may seem like this casserole may be dry because there is no sauce but the veggies do release a lot of water.  The casserole holds up really well and tastes great the next day so be sure to save it, that is if you have any left. :)      

Baked Casserole

     

Smart Street Tacos

A while ago, I posted a picture on Instagram of some street tacos that my hubby whipped up one night for dinner and quite a few people asked for the recipe because they are roughly 38-46 calories each (depending on if you put cheese on top).  This has quickly become a "go to" meal in my house because it can be whipped up in 15 minutes total and I don't feel so bad for eating so many. ;)  Here's how we make our tacos at home.

Ingredients (for 1 taco):
3 TBSP cooked black beans
1 Marcela Valladolid brand Street Taco Corn Tortilla (found at Safeway or Tom Thumb grocery stores)
Handful of spinach (shredded)
Handful of tomatoes (diced)
1 tsp Mexican blend cheese
Fresh lime
Cilantro
Sliced avocado or guacamole (optional)
Hot sauce or salsa (optional)

Directions:
1.  Heat tortilla on a warm skillet for a minute or so (until it feels like a soft taco in consistency)
2.  Once tortillas are warmed up, spread guacamole on the tortilla, and add beans on half of it.
3.  Fold tortilla and add spinach, tomatoes, cheese, and cilantro. Squeeze lime on top and add hot sauce or any other condiments.
4.  Enjoy!

Here's a calorie breakdown per taco:
1 Street Taco corn tortilla - 25 calories
3 TBSP black beans - roughly 14 calories
1 tsp Mexican blend cheese - roughly 7 calories
Total calories = 46 if you use cheese...now that's something to scream about!!!

Street Taco Tortillas

Indian Style Cream of Wheat "Cornbread"

This is one of my all time favorite quick and easy recipes that was inherited from my mom.  Now I must explain that even though the title says "cornbread", this is not really cornbread but it is the only thing I have to compare the consistency or texture of the actual bread.  I do hope you try this recipe at home because it will quickly become one of your favorites just as much as it has become one of mine.  A side note for this recipe is that most, if not all, of the ingredients can be found at any local ethic/Indian store; these items are denoted with a * beside them.  

Ingredients:
1 cup Sooji/ Cream of Wheat* (found at any local ethnic/Indian store)
1/4 cup chick pea flour*
4 heaping TBSP non fat plain yogurt
1 tsp ginger & serrano mixture (serrano peppers and ginger blended together)
1 cup water
3 tsp EVOO (extra virgin olive oil)
1 tsp salt (maybe a bit more)
1 heaping tsp ENO* (soda bicarbonate)
Pinch citric acid*
1/4 tsp cayenne pepper

For Sauté on top:
1-2 TBSP EVOO
1 tsp mustard seeds*
1-2 dry red chili pepper* (optional)
2-3 curry leaves* (optional)
Cilantro to garnish
Your favorite chutney*

Directions for cake:
1.  In a deep pot, add water (roughly 2-3 cups), and heat over medium.
2.  Place a metal bowl upside down in the pot and place a flat 8 inch cake pan that has been sprayed with PAM on top of the bowl and cover the pot.  Essentially, you are going to steam your corn bread.
3.  In a separate bowl, mix all of your ingredients except the cayenne pepper and whip until you've created a batter.
4.  Once you're done with the batter, pour about 4-5 ladles worth in the sprayed cake pan and sprinkle with cayenne pepper.
5.  Cook on medium heat for about 20 minutes.
6.  You will know the bread is done cooking when you insert a knife or toothpick in it and it comes out clean (similar to making a cake).
7.  Remove pan from heat & spoon sautéd oil on top.
8.  Cool completely before cutting into square or diamond shaped pieces.
9.  Garnish with cilantro and serve warm with a chutney.

Directions for Sauté:
1.  In a small pot, heat EVOO.
2.  Add mustard seeds and leave on heat until they crackle (roughly 2-3 minutes).
3.  Add dry red chili pepper & curry leaves.
4.  Once the oil has cooled, spoon over cornbread.

Cornbread before it is ready to serve

Quinoa Khichadi

Khichadi, pronounced key-ch-dee, is a traditional west Indian dish that is eaten when they're in a rush to cook, or when you're sick, or when it's cold outside and you want something soupy, hearty, and filling.  There are various forms of khichadi and one of the forms of it is made with tapioca seeds so that it can be eaten when one is fasting, because it is considered "kosher" sorta speaking.  I wanted a healthier version of this kosher khichadi so I decided to make a couple of substitutions and it turned out to be a hit!  I have to say that I absolutely love khichadi in all forms and every version there is but this one is quickly becoming my fav and I am sure that it will be yours too!    

Ingredients:
1-2 TBSP EVOO (extra virgin olive oil)
2 tsp cumin seeds
4-5 curry leaves
1- 1.5 TBSP raw or Spanish peanuts
1- 2 tsp serrano and ginger mixture (just blend the two together)
1 tsp cumin powder
1 tsp coriander powder
1- 1.5 tsp cayenne powder
1/2 cup roma tomatoes, diced
Salt to taste (roughly 1 tsp)
1 & 1/2 cup cooked quinoa (follow directions on package to cook)
3/4 cup sweet potatoes, cubed
1 tsp lemon juice
1 tsp sugar
1 & 1/2 TBSP cilantro for garnishment

Directions:
1. In a pot, heat oil and add cumin seeds.
2. Once the seeds start to turn a darker shade of brown, add curry leaves and serrano and ginger mixture.
3. Stir in peanuts and cook for about a minute.
4. Add sweet potatoes and roughly 1/4 cup of water to cook them in.
5. Add salt, cumin & coriander powders, salt, cayenne powder, & stir.
6. Cover pot and cook potatoes until they are thoroughly done (roughly 10 minutes). You may have to add a bit more water if it burns off and the potatoes are still not cooked.  You will know they are done cooking when you can stick a knife into one of the potatoes and it goes it all the way through.
7. Once the potatoes have cooked all the way through, stir in tomatoes & quinoa. Add lemon juice, sugar, and more salt or more oil if needed.
8. Cook until everything is mixed well and thoroughly heated.
9. Garnish with cilantro and enjoy!

Southwestern Bean Soup

Happy Monday friends! I hope everyone had a wonderful weekend.  First of all, I would like to apologize for the late post…I had such a crazy hectic weekend, that I didn't get to post last night.  I promise this recipe will make up for being late.  This recipe is one of my all time go to favs that is perfect for the freezing temps.  If the weather is as crazy where you are as it is here, you will definitely enjoy this soup as much as we do!

Ingredients:

1 cup Southwest Mixed Bean Soup (found at Whole Foods) or your favorite soup mix*

1/2 cup chopped carrots

1/2 cup organic chopped celery

1 tsp EVOO (extra virgin olive oil) + 2 sprays Pam cooking spray

2-3 TBSP hot sauce (I used Cholula brand)

2 tsp ground cumin

1 tsp taco seasoning

1/2 cup Bob's Red Mill TVP for additional protein** (optional)

1/4 tsp paprika

1 small can (14.5 oz) fire roasted diced tomatoes (I used Muir Glen Brand found in the organic isle)#

1 bay leaf

Seasoned salt (click here & scroll to the bottom of the page for recipe)

Cilantro, cheese, &/or sour cream, & avocado for garnishing

Directions: 

1. Soak beans in water overnight.

2. Heat oil in a pressure cooker (or pot) over medium to low heat & bay leaf.

3. Add carrots, celery, & spray with two sprays of Pam (just enough to lightly coat all of the veggies).

4. Cook for roughly 3-4 minutes or until the water has burned off and the veggies are tender.

5. Add soaked beans with the water into the pressure cooker.

6. Cook for roughly 20-30 minutes in the pressure cooker. 

7. Add canned tomatoes, salt, hot sauce, paprika, cumin, and remaining spices.

8. Cook until soup is at a rolling boil, reduce heat, and let it simmer for roughly 10-20 minutes.

9. Rehydrate TVP protein using instructions on the package.

10. Add protein to the soup as it simmers. 

11. Garnish with toppings and enjoy!

*If you use a dry soup mix, be sure to add corn & bell peppers in addition to the carrots & celery  

**I found TVP protein at Sprouts but I am sure this can also be found at Whole Foods

#You can also use a handful of fresh tomatoes and 1/2 can of V8 hot & spicy juice in place of canned tomatoes

I found this in the organic section at Sprout's Farmers Market

Chora, Chora! - Indian Style Black Eyed Peas

As everyone knows, black eye peas at New Years are considered to be good luck and therefore, they are almost always cooked and eaten on New Year's Day.  This is also true in the Indian tradition…I love this style of black eye peas because they are not only delish but also because it's very healthy and good for you.  Cooking black eye peas using this recipe proves that healthy doesn't mean flavorless.  I do hope you try this recipe at home and share your thoughts with us.

Ingredients:

1 TBSP EVOO (extra virgin olive oil)

4-5 leaves of curry, washed and dried

1/2 tsp anise seeds  

1 tsp cayenne pepper

1/2 - 1 tsp turmeric

1 & 1/2 - 2 tsp cumin and coriander powder mixture

1.5 - 2 tsp crushed serrano pepper and ginger mixture (depending on how spicy you like your food)

1 roma tomato 

Roughly 9 oz or 3/4 of a 12 oz bag of frozen black eye peas 

Roughly 1/4 cup of water (maybe just a bit more)

Splash of lemon juice

1 - 1.5 tsp sugar

Salt to taste

Cilantro to garnish

Directions:

1.  In a pressure cooker, heat EVOO, over medium to low heat and add anise seeds.

2.  Once the seeds start to turn dark brown in color, add curry leaves, ginger & serrano pepper mixture. 

3.  Add tomato and cook for about 2 minutes.

4.  Mix in black eye peas, water, coriander & cumin, cayenne pepper, salt, turmeric, lemon, and sugar. 

5.  Taste the flavor of the water in the beans to make sure it tastes the way you like it (spice level, etc.)

6.  Cook for roughly 20 - 30 minutes in the pressure cooker.**

7.  Let the cooker cool down before attempting to open it. 

8.  Top beans with cilantro before serving.

9.  Enjoy!

**If you're using an "Indian style" pressure cooker, let the whistle ring 3 times.

Thai Black Rice

My sister in law made dinner for me the other day, and I loved it! This is a really yummy and super healthy dish! I had never tried black rice before so wasn't sure what to expect but loved the texture and it has a hint of nuttiness to it too. Black rice is packed with protein, fiber and lots of antioxidants so it's full of yummy goodness! The fresh bell pepper gives it a nice crunch and the lime is so refreshing! If you don't like cashews switch them out for peanuts or whatever you like. Black rice is not as starchy as regular white rice so a couple of washes will do the trick! Enjoy this with some tofu or grilled vegetables!

Thanks Priya :)

Ingredients
- 1 cup black rice
- 1 TBSP olive oil
- Juice of one lime + zest of one lime
- 1 TSP honey
- 1 TBSP sambal chili paste
- 3/4 cup toasted cashews/peanuts
- 2/3 cup diced bell pepper
- 2 TSP freshly grated ginger
- 1 TBSP toasted sesame seeds
- salt and pepper to taste
- 1 TBSP fresh cilantro

Directions
- In a bowl combine lime juice, ginger, honey, chili paste, olive oil, diced peppers and cashews. Let marinate while you cook the rice.
- Add two cups of water to a medium pot and then add one cup of black rice. Bring the water to a boil. Reduce the heat and cover. Cook until all of the water has been absorbed about 25-30 minutes.
- Fluff the rice to separate and set aside to cool for 15-20 minutes.
- Add marinated pepper mixture to the rice and mix until well combined. Garnish with toasted sesame seeds, lime wedges and fresh cilantro.

Afghan & Goat Cheese Pizza

Happy Labor Day weekend friends! I hope everyone is have a fabulous weekend and enjoying their nice long weekend...I know I have been.  We celebrated the official "kick off" of football season yesterday and my family could not be happier.  Today's recipe is perfect for a busy night when you need something quick or it can be enjoyed in bite size portions at your next tail gate or watch party.  No matter when you make it, it is sure to be a big hit!  Try it at your next bash and let us know how it turned out...we would love to hear from you!

Ingredients:

1 flat piece of Afghan Bread (I typically found in the bakery area of my local grocery store) or focaccia bread  

4-5 TBSP pesto sauce 

1 Roma tomato cut in round slices 

Your favorite toppings (I used black olives, yellow bell peppers, jalapeños, & mushrooms)

Roughly 1/2 pack of goat cheese (I think it comes in an 8 oz pack & is cylindrical in shape)

1/4-1/2 cup of shredded cheese (I used a mixture of colby & monterey jack) 

EVOO (extra virgin olive oil) - enough to brush the edges of the bread

Directions:

1.  Preheat ove to 425 degrees.

2.  Spread an even layer of pesto on the bread.

3.  Brush the edges of the pizza with the olive oil. 

4.  Add a few toppings on the pizza.

5.  Add shredded cheese but keep it very light.

6.  Add remaining toppings.

7.  Add bits of goat cheese all over the pizza.**

8.  Bake in middle rack of the oven for about 7-8 minutes or until the bread is a golden brown on the top and bottom.

9.  Broil on high heat for about 2-3 minutes after it is done cooking/ baking.
10.  Cut in bite size pieces if you're serving as an appetizer or as a "finger food".  

11.  Enjoy! 

** Remember goat cheese is very strong in taste and also very fattening so I tend to use it sparingly.  

Pesto Pasta

One of my favorite herbs to cook with is basil. I absolutely love the taste of it and try to find as many uses for it as possible.  This particular dish is one of my all time favorites.  It's not only refreshing and delicious, but it's also easy to make and can be whipped up in no time at all! Try making it at home and let us know how you like it.

Ingredients:

1/2 box of your favorite pasta 

1/4th cup of pesto (click here for recipe)

2 TBSP EVOO (extra virgin olive oil)

1/2 cup sliced mushrooms

1/2 cup broccoli florets

1/3 cup sliced red bell pepper

1/4 cup (maybe a bit less) of black olives sliced

2-3 TBSP of pine nuts (optional)

2 TBSP Delallo brand Artichoke Bruschetta

2 TBSP Delallo brand Olive Bruschetta

2-3 TBSP sun dried tomatoes

1/2 TBSP crushed red pepper flakes

Salt & pepper to taste

Parmesan cheese for garnish (optional)

Directions:

1.  Cook pasta al dente by following the directions on the box & save 3-4 ladles of the starchy water that the pasta cooked in.  

2.  In a non stick pan, heat EVOO on medium to low heat.

3.  After about a minute, add crushed red pepper flakes and cook for another minute (you will smell the pepper cooking).

4.  Add pine nuts and cook them for about 3 minutes until they turn golden brown.

5.  Add sun dried tomatoes, artichoke bruschetta, olive bruschetta, black olives, mushrooms,  bell peppers, & broccoli florets and cook until all of the water released by the veggies has evaporated. 

6.  While the veggies are cooking, in a separate bowl, mix the pesto with a ladle or two of the starchy water. You want to mix enough water so that the pesto becomes saucy but not too thin or runny.  I just start by mixing a little bit of water and adding more as needed (roughly 2 ladles - maybe a little more).  

7.  Once the water from the cooking veggies has evaporates, add a little (about 3 TBSP) of the pesto mixture, & stir in the cooked pasta.

8.  Add remainder of the pesto sauce mixture, salt, pepper, stir, and cook for until everything is thoroughly heated.

9.  Sprinkle with parmesan cheese & serve.

    

Mongolian Stir-Fry Rice

Happy Sunday y'all! I hope everyone had a fabulous weekend is ready to get the week started off right.  I spent most of my day in the kitchen but it was well worth it because today's recipe is one that takes me back to my college days and brings back all sorts of nostalgia.  When I was in college, I worked with a a couple of girls who introduced me to Mongolian Rice, which has quickly become a staple in our home.  This dish is not only easy to make but it is also delicious...it's actually so yummy that even my husband, who doesn't like Asian food at all, loves it.  Try it at home and let us know how it turns out!

Ingredients:

2 cups cooked mini pasta shells

2 cups cooked rice 

2 cups stir fry vegetables (I buy a bag which contains water chestnuts, mushrooms, edamame, pea pods, bamboo shoots, baby corn, & carrots)

1/2 cup sliced bell peppers (I used red and green)

3/4 cup extra firm diced tofu (optional)

2 TBSP EVOO (extra virgin olive oil)

3 TBSP raw peanuts

3-4 tsp Sambal Oelek chili sauce (similar to sriracha hot sauce)

1 tsp turmeric

3-4 tsp soy sauce

2 & 1/2 tsp sesame seed oil

1 tsp toasted sesame seeds (for garnishment)

Directions:

1.  Heat EVOO on medium to low heat.

2.  Add peanuts and cook until the peanuts turn slightly brown.

3.  Add bell peppers, stir fry vegetables, tofu, turmeric, sambal sauce and cook for 5-7 minutes.

4.  Stir in pasta shells, rice, & soy sauce.

5.  Once everything is mixed well, add sesame seed oil and cook until thoroughly heated.

6.  In a small bowl or pot, toast sesame seeds for about 3-5 minutes until they are golden brown.

7.  Garnish rice with sesame seeds and enjoy!

Serving size - 4

Pizza Stuffed Portobello Mushrooms!

Calling all mushroom lovers! This recipe is a great way to get those yummy Italian flavors without the hassle of making pizza dough. This is one of the most simple recipes to put together, all you need to do it some vegetable prep, and you're done (It took me under 5 minutes to get everything together)! I put whichever toppings I had in my fridge, so anything goes for this recipe- artichokes, spinach, eggplant, Italian squash. This would be a really impressive dish for when you're having people over for dinner, serve with some fresh Italian bread and some yummy salad and you have yourself a quick and easy meal!

Ingredients
- 2 portobello mushrooms cleaned with stems removed
- 2 TBSP pesto
- 4 TBSP pizza sauce
- 1/2 cup mixed Italian cheese divided (or whatever cheese you have)
- 1/4 bell pepper diced
- 1 TBSP chopped jalapeño
- 2 TBSP chopped tomato
- 1 TSP fresh chopped basil
- Salt and pepper to taste

Directions
- Preheat oven to 300. Place portobello mushrooms (stem side up) on a baking sheet lightly greased with cooking spray.
- Spoon 1 TBSP pesto on each of the mushrooms and spread evenly, then spoon 2 TBSP pizza sauce on each mushroom and spread to the edge.
- Sprinkle 1/4 cup mozzarella on each mushroom and with the back of a spoon or your fingers press down lightly to pack cheese into the mushroom, then divide toppings evenly over each mushroom. Top with a sprinkle of salt and fresh cracked pepper.
- Bake at 300 for 6-9 minutes until cheese is melted and bubbling slightly. After removing the tray from the oven let mushrooms cook for a few minutes before removing (or the cheese will spill over and mushroom will break). Use a nonstick wide set spatula to scoop onto plates.

Serving size- 1 mushroom per person

Serving suggestions: Serve along side fresh salad, pasta salad or some soup. You can even place the pizza stuffed mushroom between two slices of Italian bread for a really good Italian sub!

Cilantro Wild Rice

Happy Mother's Day to not only my mom but to all of my awesome friends who are moms! I am truly amazed by how much you do on a daily basis. =)

This week's recipe is going to be a two part recipe but cilantro wild rice is a key ingredient so I wanted to post this recipe first.  Cilantro rice is one of my personal favorites and it's great with just about any meal.  It can be used as a side dish,  a main dish, with Mexican, or burgers...the possibilities are endless with this tasty concoction! Try it at home and let us know your favorite way to pair it.

Ingredients:
1 & 1/2 cup wild rice (you can use any kind of rice you would like)
3 cups (24 oz) warm water
3 TBSP cilantro diced and blended
1 TBSP EVOO (extra virgin olive oil)
Juice of 1/2 lime
Salt to taste

Directions:
1.  Chop and blend 3 TBSP cilantro.
2.  Place cilantro in a small bowl, add EVOO, and mix.  Let the mixture sit overnight.
3.  Wash and soak wild rice for at least 30 minutes (the longer you let the rice soak, the quicker it will cook).
4.  Place rice and water in a rice cooker (or pot), add cilantro mixture, salt, & lime juice.
5.  Cook until rice is tender and all of the water has evaporated.  If you used a rice cooker, just mix the ingredients and let the cooker do the rest.
6.  Enjoy!

Serves 4-5

Bhel (popular Indian street food)

First and foremost, I would like to say as an avid runner and an advocate of health in general, it truly saddens me to think about the horrific acts that took place today in Boston during the holy grail of all marathons - the Boston marathon!  Our thoughts and prayers are with everyone in Boston.

Secondly, I would like to apologize for posting our weekly recipe so late; it was a very busy and memorable weekend for me.  This was a weekend of celebration especially because my husband graduated with his doctorate degree in chiropractic and was recognized for additional degrees in Anatomy as well as Health and Wellness.  Afterwards, we celebrated his graduation at our home with close family & friends, which is the inspiration for today's recipe...

Bhel is a type of street food and falls under what is commonly known as chaat.  It is not only delicious but chaat food is also the most famous type of found throughout India.  These days there are chaat restaurants in most major cities that serve up this delicious dish but nothing compares to making it at home.  Try it out at your next party and it will be sure to be a hit.

Ingredients:
1 package of pre made/ mixed bhel mix (found at most local Indian grocery stores)
Cilantro and jalapeno chutney (recipe to follow)
1 bottle pre made tamarind chutney (you can also find this at the local Indian grocery store but you can use a 1/2 cup of apple butter and add a pinch of cumin powder, salt, & cayenne pepper in its place)  
1 cup sprouted moog beans
1 cup brown chick peas (found at most local Indian grocery stores)
1 cup shredded purple cabbage
2 medium boiled potatoes, diced
1 bunch cilantro plus more for garnishment
1-2 whole jalapeno or Serrano peppers
Salt (for chutney)
1 tsp EVOO (extra virgin olive oil)

Directions for Jalapeno Chutney:
1.  In a blender, place the entire bunch of cilantro, add salt, EVOO, jalapeno peppers, and blend on medium to low speed.
2.  You can add a bit of water to help the blending process so that the chutney is at a desired consistency (the chutney shouldn't be too runny or too thick).

Directions for Bhel:
1.  Soak moog beans and brown chick peas over night in warm water.
2.  Drain the water out and in a cheesecloth, place the moog beans in the over for roughly 12 hours so that they sprout.  Alternatively, you can find sprouted moog beans at your local organic market or your local Indian stores.
3.  Follow the same instructions as above for brown chick peas.
4.  In a plate or bowl, add bhel mix, potatoes, chick peas, moog beans, & cabbage.
5.  Top off with all of the various chutneys and garnish with a bit of cilantro.
6.  Enjoy!

Red Pepper and Spinach Dip, Three Ways!

I visited my sister in Phoenix over the weekend, and made this dip for her and her friends! I made it a little on the spicy side to give it a nice kick and they loved it! The sweet red peppers and spinach are a perfect combination in this dish. I have used this recipe in three different ways, so it is really versatile! I serve it as a dip, I mix it in with some hot pasta for a quick and easy red pepper and spinach alfredo, I also use it as a filling for panini's and sandwiches! Try a batch of this yummy dip and all the different ways to eat it!

Ingredients
- 1 cup diced sweet bell pepper
- 1 packet of frozen spinach, thawed and drained thoroughly
- 3 TBSP butter
- 3 TBSP flour
- 2-1/2 cup half and half (fat free if you like)
- 1 cup your favorite shredded cheese
- 4 oz reduced fat cream cheese softened
- 1/3 cup parmesan
- 1-1/2 cup diced tomato (fresh or canned)
- 1/3 cup spicy diced jalapeño
- 1/2 TSP crushed red pepper
- salt and pepper to taste

Directions
- In a medium non stick pan melt 3 TBSP butter on medium heat.
- Add the sweet red bell peppers and let cook for 2-4 minutes.
- Add 3 TBSP of flour and mix with a whisk, stirring occasionally for 2-3 minutes (until the flour absorbs the butter and turns a golden color).
- Add half and half and whisk until smooth, as the mixture heats it will start to thicken.
- Add spinach, jalapeño, tomato and crushed red pepper, mix until everything is well combined.
- Add shredded cheese, parmesan and cream cheese and mix until cheese is mixed thoroughly.
- Season with salt and pepper.
- Serve hot with tortilla chips or crackers.

Wild Rice and Tofu

I was experimenting with different food items this week, and I came up with this recipe for wild rice and tofu, which turned out to be a hit! I'm not a huge fan of rice, but this dish is definitely an exception. The wild rice has a richer flavor and a great texture also. You can eat this dish so many ways, I had it on it's own for lunch, the next day I made a burrito or you can even have it with some salad! I used the vegetables that I had on hand, but you're welcome to use a variety of your own favorite veggies!

Ingredients
- 12 oz extra firm tofu cubed
- 2 TBSP vegetable oil divided
- 1 cup diced bell pepper
- 2 cups chopped fresh spinach
- 1.5 cups grape tomato quartered
- 2 cups sliced mushrooms
- 2.5 cups cooked wild rice blend
- 1/2 cup chopped cilantro
- 3 TBSP soy sauce
- 2 TBSP fresh grated ginger
- 2 TBSP apple cider vinegar (or any other clear vinegar)
- 1 TBSP sambalal chili sauce (2 TBSP if you want it really spicy!)
- 2 TBSP sweet thai chili sauce
- Squeeze of fresh lemon
- 1/2 TSP crushed red pepper
- Salt and pepper to taste

Directions
- Heat a wok over medium-high heat. Add oil and let heat through.
- Slowly add tofu cubes to the wok, Cook for 5-7 minutes to burn any excess water off and brown the edges. Remove tofu from wok, set aside.
- Add 1 TBSP oil to the wok and let heat over medium heat. Add bell peppers, mushrooms and spinach, saute for 5 minutes (until most the liquid from the vegetables has evaporated).
- Add cooked tofu, cilantro, grated ginger, salt, pepper and crushed red pepper to the vegetables and mix thoroughly.
- Mix 2.5 cups of the cooked wild rice to the vegetable mixture and mix until rice is evenly distributed.
- Add soy sauce, vinegar, chili sauce, thai chili sauce and a squeeze of lemon juice to the tofu rice and mix thoroughly.
- Taste for seasoning, serve hot or at room temperature.

Serving size- 4-6 people

Butternut Squash Soup with Panca Pepper Sour Cream

The weather in Texas has been crazy lately!  One day it's 70 and the next it's in the 40's...you don't know if you should turn on the AC or keep the heat going.  The other day, the temps dipped down into the 30's so naturally, I wanted to make something warm, filling, and delicious.  Today's recipe is the perfect go to recipe for those cold nights when all you want to do is sit in front of the fire place and curl up with a good book.  I hope you enjoy it in your house as much as it is enjoyed in mine!

Ingredients for the soup:
2-3 TBSP EVOO (extra virgin olive oil)
1 medium butternut squash (cut length wise with seeds discarded)
2 celery stocks, chopped
2 carrots, chopped
4 - 5 cups vegetable broth (I made a vegetable broth but you can use a store bought one or water)
2 teaspoons ground panca peppers (you can use a chiptole pepper or even green serrano peppers)
Salt & pepper to taste

Ingredients for the sour cream:
1 tsp ground panca peppers (I found these in a jar at my local Latin grocery store but it may be in the international food isle at your regular grocery store); you can also use another pepper in its place
1/2 cup sour cream (I used fat free)
Salt and pepper to taste

Directions:
1.  Preheat oven to 400 degrees
2.  Wash and cut squash in half length wise.  Using a spoon, scoop out the seeds, drizzle 1 TBSP EVOO, and sprinkle with salt & pepper.
3.  Bake in the oven until the squash is tender ~ 45 minutes.
4.  In a heavy pot, heat the remaining EVOO on medium to low heat.  Add celery, carrots, black pepper, & salt and saute for 10-12 minutes (until the veggies are tender).
5.  Scoop the butternut squash flesh out of the shell and add to the sauteed veggies.
6.  Add the broth and bring to a boil.  Reduce the heat, cover pot, and cook for about 20-30 minutes.
7.  Using an immersion blender, carefully puree  the soup until you reach a desired consistency.  If you don't have an immersion blender, you can blend the veggies in batches in a regular blender or food processor.    
8.  Stir in the the panca pepper.

Directions for sour cream:
1.  In a bowl, mix sour cream with panca pepper.
2.  Stir in salt, & black pepper.
3.  Top soup with a dollop of sour cream and enjoy!

   

Mexican Pizza!

I had family over for dinner this week, and I usually play it safe when it comes to making food for a bigger group, but I decided to cook outside the box and decided on Mexican pizza! This dish is YUM! I have to say it was a little time consuming because of toasting all the tortillas before assembling, but all in all not too bad! The crunchy texture of the tortilla and creaminess of the refried beans is perfect! Hope y'all enjoy this as much as my family and I did!

Ingredients
- 8 uncooked flour tortillas (I used azteca taco salad shells)
- 2 cups of refried beans
- 2 cups of mexican blend shredded cheese
- 1 cup finely diced red and green bell pepper mixed
- 1 cup finely diced tomato
- 1/2 cup sliced olives and jalapeños
- 1-2/3 cup tomato sauce
- 1 can of rotel (Yes, I loveee rotel!)
- 1-1/2 TBSP fajita seasoning
- 1 TSP ground cumin
- 1/2 TSP ground black pepper
- 1/2 TSP salt

Directions
- Pre-heat oven to 350. Spray tortillas with non stick spray, poke a few holes in the tortilla to prevent puffing. Bake in oven until a deep golden color, and crisp to the touch, about 7-10 minutes. (Oven times vary so keep a close eye on, to prevent burning). Cool completely
- Warm refried beans on low, stirring every few minutes.
- For the Mexican pizza sauce, combine rotel, sauce, ground cumin, black pepper and salt in a pot and warm on medium heat.
- Microwave two tablespoons of water in a mug for 30 seconds, add Fajita seasoning and stir until completely dissolved. Add to pizza sauce. Taste for seasoning, add more salt/pepper if necessary.
- Remove beans from heat.
- Place one cooked tortilla on baking tray, gently spread 1/3-1/2 cup refried beans on the tortilla, and place another cooked tortilla on top.
- On the top tortilla pour 1/3 cup sauce and spread to the edges, then top with 1/2 cup cheese
- Sprinkle 1/4 cup of the diced bell pepper and 1/4 cup diced tomato along with some chopped jalapeños and olives.
- Assemble rest of the pizzas. (Get an assembly line going in the kitchen, it goes by a lot quicker!)
- Place assembled pizzas back in the oven, until the cheese is nice and bubbly and starts to brown!
- Serve immediately while they're nice and hot! Use a pizza cutter to cut into fourths.

Serving size- Makes 4 Mexican pizzas

Serving suggestions
- Serve with some of my Zesty Guacamole, and a dollop of sour cream!
- If there is extra pizza sauce, leave it on the table for whoever wants extra!

Substitutions
- If you like your food more spicy, try the rotel with habanero for a really good kick!
- Also black refried beans taste amazing with this too!

Tostada Florentine

All week long, I was contemplating on what to make for lunch today since I knew we were going to have a nice, heavy meal as we were headed to a super bowl party.  I knew I wanted something light yet filling just enough to hold me over till kickoff time.  After thinking about it for a bit, I had just the right dish.  This recipe is one that my mom actually came up with and was inspired by an old favorite spot around town.  I hope you enjoy it as much we do in our house!

Ingredients:

1 pack of Azteca Salad Shells (found at the local grocery store in the refrigerated isle by the cheeses)

Spinach Artichoke Dip (click here for recipe)

Handful of mozzarella cheese

Diced tomatoes

Jalapeños

Directions:

1. In a pizza tray, bake shells for 7 minutes at 350 degrees.

2. Pull out shell, flip over and bake for another 2 minutes.

3. Once the shell is golden brown pull it out of the oven and let it cool completely (about 2 minutes)

4. Once the shell has cooled, spread spinach & artichoke dip on top.

5. Sprinkle mozzarella cheese, tomatoes, and jalapeños top.

6. Bake at 350 until the cheese has melted completely (this will be just a couple of minutes so just keep an eye on it).  

7. Pull it out of the oven again and let cool for a couple more minutes so that the shell can be crunchy and hard again.

8. Enjoy while it's hot.