Marinated Veggie Kabobs

Earlier this week, the solstice marked the offical kick off of summer (although I'd beg to differ considering that here in Texas my AC has been running for nearly 3 months).  Now most people would prefer to stick to indoor activities during these hot months, but in our house, it means 2 things: baseball (Rangers in particular) and grilling out! So this recipe was all but too fitting to welcome the season.  I would like to say a special thank you to my husband, the grill master, as this dish would not be as delicious without his mean grillin' skills - thanks honey!  

Marinade:
2/3 cup Extra Virgin Olive Oil (I used an oregano infused olive oil)
1/3 cup Red Wine or balsamic vinegar
3 TBSP basil
1.5 - 2 tsp rosemary
2 tsp honey
1/2 tsp fresh ground black pepper
Dash of soy sauce
Salt to taste

Combine all ingredients, mix well, & set aside. Yields 1 cup of marinade.

Veggies & Protein (below is what I use; however, you can use any veggies you enjoy):
1 whole poblano pepper
1/2 red bell pepper
1/4 yellow bell pepper
1/4 orange bell pepper
Handful of broccoli florets
Handful of button mushrooms
1/2 zucchini
1/2 pack extra firm tofu

Cut all veggies & tofu into 1/4 inch cubes.
Combine all of the veggies in bowl and pour marinade on top.
Let veggies soak for at least 40 minutes (the veggies will soak up more flavor the longer you let them sit in the marinade)
Soak 5-7 wooden skewers in warm water for 30-40 minutes.
Once the veggies are done marinating, pierce veggies through the skewers (watch those fingers)
Place veggies on a pre-foiled hot grill & cook for about 7 minutes.
Remove from foil, and place skewered veggies directly on the grill for about a minute.
Rotate veggies 180 degrees and cook for about 20-30 seconds (we usually eyeball for grill marks).
Serve immediately and enjoy! You can have these yummy veggies on their own or on a bed of rice or quinoa.

Vegetable (Navratan) Korma

My mom has taught me so many amazing dishes and all the credit goes to her for this recipe! Navratan's literal meaning is 'nine gems' so it has a total of nine vegetables and beans! Yikes! I know that sounds like alot but trust me, the end product is soo yum. The great thing about this dish is that you can really use whatever vegetables/beans/lentils you have on hand, and it changes everytime I make it! Also, if you don't happen to have nine vegetables, don't even sweat it! Just use whatever and however many items you want. I believe recipes are always about preference so whether you want the dish more creamy or spicy, tweak away! Hope y'all enjoy it!

Ps. Thanks mom!

Ingredients                                                                                            Spices
4 new (baby) potatoes cubed into 1 inch pieces                        - 1 TBSP grated ginger
1 large carrot sliced into 1/2 inch disks                                       - 1.5 TSP tumeric
1/2 cup bell pepper- diced                                                               - 1.5 TSP salt
1/4 cup peas                                                                                      - 1 TSP garam masala
1/2 cup chick peas                                                                           - 1.5 TSP ground cumin
1 cup cauliflower florets                                                                 - 3 curry leaves
1 large tomato- diced
1/3 cup green beans
3 TBSP chopped cashews
2 Serrano peppers
1 cup tomato sauce
1/3 cup of yogurt OR half and half*
1/4 cup water
1/2 cup cilantro
2 TBSP vegetable oil

Directions
1) Steam potatoes, cauliflower, green beans and carrots until they are just about cooked NOT soft. (10-12 minutes). Set aside.
2) In a food processor grind serrano peppers, grated ginger and cilantro.
3) In a deep pan heat oil on medium heat and add steamed vegetables and cashews. Cook until potatoes start to golden (2-3 minutes). Add serrano pepper, ginger and cilantro mixture, stir additional two minutes.
4) Add the rest of the vegetables and add water, salt, turmeric,  curry leaves, garam masala and ground cumin. Mix, and let cook 2-3 minutes.
5) Add tomato sauce and yogurt OR half and half and stir. Taste for salt and spice (add if necessary)
6) Let simmer 5-7 minutes and serve hot. (Skewer vegetables to ensure they are properly cooked)

Serves 4-6

*The dairy you use is preferential. The yogurt gives the korma a tangy flavor and the half and half gives more of a creamy and slightly sweet flavor.

Serving suggestions
- You can eat this with your favorite flatbread, naan or even with some basmati rice!

Substitutes
- You can substitute any of the vegetables/beans/nuts with any vegetarian item you'd like: sweetcorn, broccoli, kidney beans, white beans, eggplant, zucchini even paneer!

Caramel Turtle Ice Cream Cake

I scream, you scream, we all scream for ice cream...cake!!! Before I begin today's recipe I would like to just throw in a disclaimer by stating that I usually do not make such extravagant desserts very often because they are so rich; but, right around the time of my hubby's birthday, he likes to remind me that it has been a full year since I last made his favorite dessert - ice cream cake.  Earlier this week, we just happened to have some very special guests over and I decided to spoil them by making a caramel turtle ice cream cake for them since the temperate in Texas is already in the 90's.  Now I have to warn you that this recipe is time consuming because it requires freezing and refreezing the ice cream but the final result is well worth it!

Ingredients:
1 pack chocolate cake mix ( I prefer Betty Crocker but you can use any kind)
1 quart Bryers all natural vanilla bean ice cream
1 small container of cool whip ( I use the fat free kind but you can use any kind)
caramel syrup
chocolate syrup
pecan halves & pieces

Directions:
1. Bake cake according to directions on box. I bake mine in a 8 inch round but I don't separate it out into 2 pans. 
2. Let the cake cool over night.
3. Before you begin to build the ice cream cake, take the ice cream out for about 20-30 minutes to soften.
4. Once the ice cream has softened up, place the cake on a platter & scoop about 4-5 scoops on top.
5. Using a spatula, spread the ice cream and place in freezer.
6. Keep in the freezer for 10 minutes.
7. Repeat steps 4-6 and continue building the cake until the ice cream is the same height as the cake.
8. Once you're done building the cake, let the cake freeze for about an hour to an hour and a half.
9. At this point, you're ready to start decorating the cake.  Mix/ Whip the cool whip until it's smooth in consistency.
10. Spread the cool whip evenly on top and the sides of the cake.
11. Decorate with pecans, pecan pieces, caramel, & chocolate.  I used zip lock bags and cut a tiny hole in the bottom and created the swirls on top using those.

You can make this cake using any variation of cake and ice cream flavors.  One of the favorites in my house is chocolate cake with cookies and cream ice cream decorated with Oreo cookies. 

        

Strawberry Mint Lemonade

It's starting to get really hot outside! You'd seriously think that after living in Texas for 11 years I'd be used to the heat by now...you guys are so wrong! I hate it, I still dread every single summer. The other day I walked outside and after two minutes, I seriously felt like I was melting, and the worst part is, summer isn't even at its peak yet! BLAH! Despite the 90°+ weather we experience here in Texas, there are still some things that I absolutely love about summer: Wearing flip flops all day! Barbeques! The smell of fresh cut grass! Hanging out with friends/family! I love all of these, but there is one thing that does make the heat a bit more tolerable, and that is my strawberry mint lemonade!

Your summer won’t be complete until you have a glass of this stuff! This drink is everything you could want on a hot summers day rolled into one -Sweet, tart, fresh and bubbly! It’s fast, and you can prepare it ahead of time if you’re having people over…they’ll love it!
Cheers! :)

Ingredients
2 cups of fresh strawberries- washed and hulled
1 cup of sliced strawberries
1/3 cup of lemon juice
1 TBSP lemon juice
1 bottle of your favorite lemon lime soda- chilled
8 sprigs of fresh mint
2 TBSP of sugar Lemon slices
1 granny smith apple- peeled and diced
ICE

Directions
-  Place sliced strawberries and lemons in freezer until last step.
- In a bowl combine diced granny smith apples and 1 TBSP of lemon juice. Refrigerate.
- In a food processor combine 2 cups of strawberries, 2 TBSP sugar, mint leaves from 2 sprigs(about 15 leaves) and 1/3 cup of lemon juice. Blend until a smooth puree forms. Strain puree with a sieve to remove seeds.
- Fill glass with a few ice cubes, add 2 lemon slices, 8-10 mint leaves (per glass) a few strawberry slices and a few diced apple pieces. Scoop 2 TBSP of strawberry puree into glass and top with lemon-lime soda. Enjoy!

This recipes makes approximately 10-12 glasses of lemonade

Rice & Beans (Indian Style)

To say today's recipe is just rice and beans is really unfair because a lot is lost in translation.  Now, no offense to our neighbors and Cajun cooking, but this meal can dominate as a main course.  Today's recipe is for the Indian dish called Rajma and the literal translation for Rajma is kidney beans.  Since we're vegetarians, my family and I try to incorporate a lot of lentils and beans in our diets because they are a good source of protein and low in fat.  Luckily, growing up in my mom's kitchen, I've learned a lot of different ways to cook lentils and have perfected this staple in our house.  This is a good time for me to mention a little known fact about Indian food - different families can make the same things different ways; therefore, there are very few accurate measurements as most things are cooked to the taste preference of each family.  But I have tried to narrow it down as much as possible for y'all.  Happy rice and beans everybody!

Ingredients:
2 cans (15 oz) of dark or light red kidney beans (washed & drained)
1 can (15 oz) of Hunt's Tomato Sauce
1 TBSP EVOO (extra virgin olive oil)
1 tsp anise seeds
10-12 fresh curry leaves (dried are also ok)
1-2 fresh green chili peppers of your choice blended ( I use Serrano)
1 tsp turmeric
2 tsp ground cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander (can be substituted for a mixture of caraway seeds, cumin, & fennel)
1 & 1/4 tsp Garam Masala (a pre-made Rajma Masala mix can also be used)
Salt to taste

Directions:
Heat oil over a medium to low heat in a non stick pan
Add anise seed & cook for a couple of minutes (until seeds turn a darker brown in color)
Remove pan from heat and let it cool for a minute
Add curry leaves & the blended chili peppers
Place the pan back over low heat and cook for a minute
Add tomato sauce and all of the spices listed above
Stir and let the sauce simmer for 5 minutes
Add kidney beans and cook for another 15-20 minutes
Serve with rice (brown or white) and Naan or wheat tortillas
Serving size: 4

Happy Memorial Day

To say thank you to the brave men & women that serve our country would be an understatement. Please take the time out of your day and weekend to remember those that help us continue to enjoy the thing we value the most - freedom!!!

Scrambled Tofu

Hey guys! I’m SO excited to share all my recipes with y’all and this particular one is super easy and one of my favorites! :)

So, every couple of months my family here in Dallas gets together to have breakfast/brunch and it’s always a big deal! Pancakes, scones, some sort of bread or muffin are a must at the table, and as much as I love the sweet I need something savory and a little spicy to counter balance that, and my favorite thing to have is scrambled tofu! It’s simple, it’s easy, it’s healthy and best of all it’s yummy!  One of the reasons I love this recipe is that it’s really versatile, you can have it for breakfast but it’s great for lunch or dinner too! There are so many ways you can make this, but here is my favorite version. Hope y’all enjoy it as much as I do!

SCRAMBLED TOFU

Ingredients                                                              

I Package of extra firm tofu. Drained and grated         

1 cup sliced mushroom                                             

1 can of Rotel. Drained                                             

½ cup diced bell pepper                                            

¼ cup chopped cilantro                                             

1 TBSP. tomato paste                       

2 TBSP. vegetable oil

Spices
¼ TSP. ground cumin
¼ TSP. Cayenne pepper
 ¼ TSP. black pepper
1 TSP. salt
pinch of turmeric powder

Directions

 -  In a large sauté pan over medium-high heat, heat vegetable oil and cook mushrooms and peppers until they start to soften, about 2 minutes

-   Add salt, spices, cilantro, tomato paste and rotel to the vegetable mixture and cook additional two minutes.

-   Add grated tofu. Stir and cook until vegetables are mixed through about 7-10 minutes.

-   Taste for salt and extra spice, add if necessary.

-   Enjoy!

Serving Suggestions

-       Scrambled tofu toaster- Serve in between two-multigrain toasts with shredded cheddar cheese.

-       Breakfast tacos/burritos- Serve with flour tortillas, sour cream and salsa

Substitutions and additions

-       1 TBSP tomato paste for 1 TBSP ketchup

-       1 cup mushroom for 1 cup of your favorite veggie (zucchini, potato, spinach etc)

-       1 can of rotel for 1 large tomato and 1/4 cup jalapenos

-       Add 1 cup of black beans/pinto beans for extra protein and flavor!