cilantro-lime veggie tacos

So I was about to make some strange sounding dish today when I asked my mom if I should just make tacos and my brother screamed YEA! TACOS! And since he rarely has an opinion about anything, I got excited and decided to make this instead.  

Even though my last recipe was tacos, these had a different flavor and they were very delicious -- actually better according to my brother.  And they are without all the controversy (some people were saying -- 'pineapples and salsa?? I don't know about that...' those were definitely delicious though).

I sauteed the vegetables and then toasted up both soft and hard tacos to eat them with.  Both ways were delicious!  My mom heated up a can of vegetarian refried beans with some salsa, chopped up poblano peppers (without the seeds) and half an onion.  We slathered the beans on the taco, added the vegetables, topped with sour cream and cheese, and ate it all up.  I didn't even get a chance to take a picture of everything in the taco!

These were simple, really delicious, and have lots of great veggies -- all the flavors really came together beautifully (and they are brother-approved). Definitely try them out -- maybe add in a little grilled chicken -- and tell me what you think in the comments!

Ingredients

1 small head of broccoli, chopped

1 zucchini, chopped three times whole and then cut lengthwise

1 red pepper, chopped long
2 portobello mushrooms, chopped long
1 large clove of garlic, minced
1/2 white onion, chopped long
1/2 cup cilantro, chopped
1 lime, juiced
1 1/2 tsp. of the sauce of chipotle in adobo
1/2 tsp. chili powder
1/4 tsp. cinnamon
2 tsp. fajita seasoning (mixed with equal parts water)
2 tbsps. your favorite salsa
2 tbsp. vegetable/canola oil

How I did it

Heat the oil in a large skillet.  At medium heat, add the garlic and mix around for just under a minute (don't let it get too brown).  Add the onions and peppers and cook for 3 minutes.  Then add the broccoli and zucchini, turning up the heat to medium-high, and mix around for about a minute.  Add the chili powder, chipotle sauce, cinnamon, 1 tsp. of fajita seasoning, and half of the lime juice, stir then cover for 4 minutes.   Add the mushrooms and salsa, then cook for 2 minutes or until broccoli has reached desired tenderness. Turn the heat off and stir in the cilantro and rest of the lime juice.  Eat in hard and soft tacos with the beans and/or salad of your choice, top with sour cream and cheese (be a little more generous if you've had a hard day) and enjoy with good company :)

Graduation Celebration :)

This weekend was my brother Rishi's high school graduation party, which went beautifully.  The event was catered by 5ive Chefs, a phenomenal catering service recommended to us by someone in our family.   For starters we ordered paneer suslik (paneer, peppers and onions with spices on mini skewers), cocktail-sized samosas and chaat.  The dinner, which we asked them to make extra mild (we're not a fan of extremely spicy food),  included saag paneer, channa pindi, malai kofta, chicken tikka, muttar pulao and fresh-out-of-the-tandoor naan (we had two guys from the catering service make them fresh! there's nothing better).

I would definitely recommend 5ive Chefs.  My mom and I don't go out of our way to eat Indian restaurant food since we enjoy home cooking, but this food was really excellent -- full of wonderful flavors, not too oily, and not overpowering spiciness.  It was food made with care.

I had actually made the sangria I featured here on my blog, which I was thrilled to see that everyone loved. Unfortunately, I didn't make nearly enough so it was finished pretty quickly.   I definitely learned my lesson -- never skimp on the amount of sangria for a party!  For those of you who enjoyed the sangria at the party or for anyone that would like to see that recipe again, I'm including a link to the page directly: Summer Sangria.  The real recipe for the pomegranate-mint iced tea is also on the main page of my blog (not the version I had to make because the store ran out of my pomegranate lemonade!!!).

More posts to come this week.  Thanks for all the love! And don't forget to follow me and share my blog with others <3 (see the links on the right hand side).

pineapple salsa vegetable fajitas

Today's post is dedicated to my old boss/other mom, Tracy.   She asked if I could "feature some low cal/fat healthy but easy dishes (30 minutes) for summer."  Since today I was relaxing mostly after my hectic day yesterday, I decided I would try to find inspiration for this on the usual Food Network or Cooking Channel.  I didn't really find anything I could use (the Barefoot Contessa is hardly a go-to for healthy cooking) so I opened my pantry and found a can of pineapples and a jar of Green Mountain Gringo salsa (which has no preservatives, is fat free, low salt, gluten free, etc. -- and it's really good).

That's how I decided I would make healthy pineapple salsa vegetable fajitas for dinner tonight.  They were actually out of this world - I would have licked the plate if it were socially acceptable.  Cumin and cinnamon are commonly used in Mexican cooking, and so at a whim (and in the spirit of experimentation) I cooked the vegetables with those spices since I had them on hand (what Indian household doesn't have a spice dibba with jeera in it?).   I cooked the pineapple and salsa together so the flavors could "marry," and then made some cilantro-"lime" rice & beans (I put it in quotes because I forgot to pick up lime so used lemon instead -- still pretty yum!).  All the components of this meal came together beautifully in the tortilla I toasted with a little bit of shredded Mexican blend cheese, and it was healthy -- vegetables, beans, and whole wheat tortillas!

I think the key to keeping things interesting when you are trying to eat healthy and don't want to eat boiled vegetables all the time is using different herbs and spices.  And I usually use olive oil, which isn't bad for you (and according to Rachel Ray, it makes your hair shiny?? My hair has been shinier lately...fact check anyone?)

Being the corny family that we are, my mom requested Mexican music with our meal, so I played a music channel in the background.  We had some Cabernet with it which went really well with the fajitas.  The full-bodied wine's bold fruit flavors and mild spice complemented the fruit and spices in the fajitas.   


So here it is... I hope you try it out -- and let me know what you think!

Ingredients

(served ~4 people)

Whole wheat tortillas

Mexican blend shredded cheese

Salsa:

1/2 can pineapples, drained and chopped small

1 jar Green Mountain Gringo Salsa (Medium)

1/2 tsp sugar

pinch salt

Optional: 1 poblano pepper, chopped, cored and seeded (keep the seeds aside if you want to add them, but be careful!)

Sauteed vegetables:

1 zucchini, chopped

1 head of broccoli, chopped long and thin

1 green pepper, chopped into strips

1 white onion, chopped 

2 cloves garlic, minced

1/2 tsp. cumin (powder form)

1/4 tsp. cinnamon

Cilantro-lime rice & beans:

2 cups already cooked rice (I had some cooked on hand)

1 can black beans, drained and rinsed

zest of a lime

juice of a lime

handful of cilantro, chopped

How I did it 

(in 30 minutes! hint-I did the first 2 simultaneously)

In a medium skillet, heat the salsa over low-medium for a couple of minutes, then add the chopped pineapple with the sugar and salt.  Once it starts to simmer, reduce the heat and cover it for two minutes.  Then turn the heat off.

Using a large skillet, heat about two tbsps. of oil with the cumin and cinnamon for a minute over medium heat.  Add the garlic, and saute it for two minutes.  Cook the onions and green pepper together for 3 minutes.  Add the broccoli and cover for 3 minutes, stirring occasionally.  Finally add the zucchini, and let it cook for 3-4 minutes.  Set aside.

In a small pot over low-medium heat, mix the rice and beans together.  Add a pinch of salt, the juice and zest of the lime, and the cilantro.  Mix all together and let it heat for a couple of minutes on low heat.  Turn off, set aside.

One at a time, heat both sides of the tortilla on a pan until it starts to brown a little.   Add a small handful of cheese to the center and let it melt for 30 seconds.  Remove and serve right away.  Have everyone take a scoop of the vegetables, rice and salsa and make their own fajitas.  Drink with some good wine and enjoy with even greater company :-)

what do you want to see on my blog?

Hi loves,

I apologize this week is a little slow because I am running around for my brother's graduation family party this weekend.  I will be doing a mini-review on the caterers that we're having for the event (we sampled their food up in Edison earlier this week which was delicious!).  


[Actually today, I did make fried rice with some leftover vegetable pulao that my grandmother made -- I sauteed a little bit of chopped onion with some of oil, chili oil and soy sauce you get with your take out, and cooked the rice and egg together in it.  I found some leftover chicken too, chopped it up and added it in there too.  So good -- I love doing stuff with leftovers!]


In the mean time, I would love YOUR help --  Is there a recipe that you'd like to see? A kind of sauce that you want to work with? A food question I could possibly answer?  By no means am I a culinary expert, but I have the time and the energy to try to come up with some sort of answer for you.  So please, inspire me!  And I'll do my best to be creative.  Write it in the comments section!


Just so I'm providing some food love inspiration this week, here are pictures of some of the delicious meals we had on my brother's birthday earlier this month at our favorite family restaurant, Capuano's.  Enjoy :-)

Salmon and vegetables in a white wine sauce

(Best) Chicken Fettucini Alfredo (ever)

Crab Ravioli in a blush sauce with asparagus (SO GOOD)

my capellini primavera

This is one of my favorite dishes and I think I finally got it right.  My mom and I were inspired by a dish by the same name that we ate at one of our favorite restaurants, Capuano's.  We have tried to make it many times over the years with different ingredients, herbs and spices.  I think this version is my favorite :-)


Everyone in my family enjoyed this dish and it is loaded with lots of great vegetables.  If you want you could add shrimp or grilled chicken to this dish, it would be even more delicious -- enjoy!

Ingredients

1 lb. angel hair pasta, I like using Barilla PLUS Angel Hair (I only used about half after cooking, so see what your preferred ratio is pasta to vegetables -- plus its great to have cooked pasta on hand for another day!)

1 can (14.5 oz) chopped tomatoes with basil, garlic, and oregano (I avoid using canned foods but once in a blue moon doesn't hurt)

parmesan cheese

salt, pepper

1-2 zucchinis, quartered

head of broccoli, chopped small

bunch of asparagus, chopped small

2 cloves garlic, minced
package of crimini mushrooms, quartered

1 small or half a big white onion, finely chopped

1 tbsp. olive oil

3/4 tbsp. butter

splash of good white wine

1 pinch dried rosemary leaves (i.e. McCormick's)
handful fresh basil leaves, chopped

How I did it

Cook the pasta in salted water till al dente.  When there are two minutes left till it drains, toss the broccoli in the pot with the pasta.  After draining and briefly rinsing with cold water, add back to pan and toss with a couple handfuls of parmesan.  Drizzle with olive oil and give it a whirl so it doesn't get stuck together.

Heat the butter and oil in a large skillet.  At medium heat, let the onion cook for about a minute, then add the garlic and cook for about a minute as well.  Add a splash of white wine just to deglaze the pan, then after it has mostly evaporated, add the rosemary leaves and move it around the pan to break the flavor out.  After a minute, add in the tomatoes (the juice too!), stirring occasionally for about 8-10 minutes while most of the liquid reduces. Then, add the zucchini and asparagus and cook for 3 minutes (try a piece to see it's done to your liking).  Add the mushrooms in and let them cook for two minutes (it will leave some liquid but that's ok - it contributes to the sauce). Toss in your desired amount of pasta and broccoli, and stir.  Add a handful of parmesan, sprinkle with basil leaves, season with salt & pepper and serve hot.  Drink with some good wine, and enjoy with good company :-)

All about herbs: tuscan scrambled eggs, pomegranate-mint iced tea, and smoked salmon & sweetpea risotto

Literally all I did last Thursday was work-out, research food, cook, and eat -- maybe answer a couple of e-mails.  So today's post is full of deliciousness!

I'm a big believer in keeping fresh herbs around.  I remember talking to this young professional at a networking event, and she said that herbs can be so expensive -- and I totally get that.  I actually invested in a basil plant from the Philadelphia Flower Show this year, and it was only $4.  You can usually buy potted herbs from your local nursery, at times even your local grocery store.  Sometimes they even sell multiple kinds of herbs in one pot.  If you remind yourself to take care of it (water it and leave it by the sun), it is definitely a good investment.  If you find that you aren't using it, there are ways to dry them and keep them for a long time so they don't go to waste.  [I actually never have this problem because I always find I can add my basil in a salad, scrambled eggs, pasta, etc. -- my friends actually make fun of me because I put it in anything!]

The next three dishes have basil, mint, and parsley, respectively.  Hope you love them as much as we did!

My Tuscan Scrambled Eggs

These are my favorite scrambled eggs -- I make them at least once a week.  

Ingredients
(serves 1)

canola oil or olive oil

handful torn basil leaves

two slices chopped tomato

half a slice of provolone cheese (one of my favorite cheeses, just half to keep it light)

three eggs, keeping only one of the yolks

pinch salt, pepper

How I did it

After heating a non-stick pan, add a bit of oil to coat the pan.  Add the tomato with a pinch of salt, to create the flavor base for the scrambled eggs.  After sauteeing them for a minute, add the eggs, stirring them occasionally to scramble them.  After a minute or so when they are cooking but still wet, add the basil leaves.  After mixing for about 30 seconds, add the cheese and let it melt -- the cheese brings everything together.  Cook to your desired consistency.

Pomegranate-Mint Iced Tea

I decided it was too hot for my mom's afternoon cup of elaichi wali chai -- so I decided to make her something that would give her a much needed dose of caffeine with something that's cold, refreshing, and packed with antioxidants (see here for more about the health benefits of pomegranate).  It was delicious!

Ingredients
(serves about 5)

3 1/2 tea mugs of water

3 teabags (I used Lipton)

1/2 juice of a lemon

2 slices of lemon

handful of mint

1 1/2 to 2 cups of Minute Maid pomegranate lemonade (taste it to see if you want it more sweet)

How I did it

Pour water over teabags into a pitcher (tie them or tape them to the handle so they don't get lost!).  Steep for 4 minutes.  Remove tea bags, keep in fridge to cool.  After about an hour, add mint and stir.  Leave it in the fridge for another hour.  Then, add the lemon juice and pomegranate lemonade, and stir.  Add to a tall glass with ice cubes and garnish with a sprig of mint.  Enjoy with good company :-)

Smoked Salmon & Sweet Pea Risotto

Before this dish, I had never made risotto before.  I found out that it is delicious, but beware: it can kill your arm from all the stirring... nevertheless, my family really enjoyed it for dinner -- and that's what it's about!  

If you aren't a fan of either smoked salmon or sweet peas, experiment with some other things in the risotto and tell me about it in the comments section just below the post!  (If you're looking at the post from the main page,  you'll have to click the # Comments link next to the Labels).

Ingredients
(serves about 6 - or dinner for 3 twice!)

16 oz. package of arborio rice, washed thoroughly (note: many people say not to wash it because it needs the starch while cooking, but I accidentally did it out of habit and read about that tip afterwards -- it was still fantastic!)

3/4 cup frozen peas, blanched

4 oz. package of chopped smoked salmon

handful of chopped flat-leaf parsley

4 cups vegetable (or chicken) stock

3/4 cup good dry white wine (I used a Chardonnay, it adds a buttery element to the richness of the dish)

1 tbsp. butter

1 tbsp. olive oil

half a white onion, chopped

two cloves garlic, minced

Zest of a lemon
Juice of a lemon
few dollops of Mascarpone cheese

Salt, pepper

How I did it

Heat stock in a sauce pan, bring it to a simmer.  You will need the liquid to simmer throughout the risotto cooking process.

Melt butter with oil in a big heated pan.  Add onion, cook over medium heat for a minute, then add garlic and stir.  Turn the heat down, zest the lemon over the pan.  After a minute, turn the heat to low-medium and add arborio rice.  Let it 'toast' for 2-3 minutes, until it has gotten a little color.  Add in 1/2 cup wine, stirring until wine has evaporated.  Then, one ladle and some at a time, add the simmering stock to the pan, stirring until that much has evaporated (see picture below - the bottom of the pan should like kind of like that).  

Continue this process (it will probably take about 40 minutes).    When the last bit of stock is left, turn the heat down so the risotto doesn't get too sticky.  Stir in the last bit of liquid until evaporated (at this point I also added an extra splash of wine).  Stir in the parsley, blanched peas, chopped smoked salmon, lemon juice, season with salt and pepper, and turn off immediately.  Cover the risotto, letting it rest for a couple minutes.  Add a few dollops of the mascarpone and garnish with lemon slices and parsley. Eat while hot with the rest of that delicious white wine, and as always, enjoy with good company :-)

simply frozen banana "ice cream"

Bananas, when frozen and blended, have the consistency of ice cream.  This is a great recipe for anyone who loves bananas, and vegans who don't eat ice cream -- because when it's hot out, everyone wants something cold to eat.  I made it today after a good work out -- I was avoiding too much milk and wanted something refreshing and healthy, and it definitely did the trick.

This recipe is low in fat, has no added sugar, has a natural source of potassium and fiber thanks to the banana, and a little added protein and delicious flavor with the peanut butter. 


How do you like your banana "ice cream"? Tell me in the comments section how you liked it and if you put your own twist on it (i.e. chocolate)!


Serves 1

Ingredients

1 banana, chopped
1 tbsp. peanut butter
a couple chopped walnuts or pecans (I used some roasted pecans I had on hand)

How I did it

Chop the banana, and freeze it for about two hours on a plate.  Add banana to a cup, blend with a hand blender. (I use a hand blender because a) easy clean up and b) you get chunks of banana when you are eating it -- yummy!)  Add the peanut butter once the banana has blended down.  Blend for 30 seconds.  Scoop out into a bowl, sprinkle nuts on top and enjoy :-)