How are you all? Hope you had a great week end ! We had a fabulous week end with lots of good food,good company, fun and laughter.Food tastes great when you share it with somebody,don't you think?
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Tuesday, April 24, 2012
Tuesday, June 28, 2011
Summer Salad
Today there is no real recipe to share. It is just about how I make radish salad and lemonade. It is a refreshing lunch option. Easy to put together and good on your love handles it is great to take a break from heavy food.
The other day on facebook, there was a discussion on “bloggers putting on weight.” I am in the category of people who do. It is probably because of so much cooking. And to top it, when something does not turn out well you still end up eating it and making the dish again. Assuming these repeated dishes are calorie rich you end up consume way more than your body can take.
When things are out of hand I resort to salad for some time. But then creamier dressings are more fun so I don’t know how far it really helps. Finally, when I have abused my stomach enough I resort to a lighter salad and what follows is how I put it together
Salad:
1. Scrub clean a bunch of radishes. Trim the roots and leaves off. Slice the radish into thin rounds and place in a bowl and immediately squeeze half a lime over it. Add salt to taste. Serve it over a medley of spring greens. I prefer to buy the mixed greens to plain lettuce. It packs more flavor into the salad.
2. Radish has a bite to it. It was not my favorite flavor but with lemon it is pretty good and it reminds of red onions. It is not the same but I am saying it has this bite but overall it is a pretty looking salad and I quite like it now.
Lemonade:
1. Squeeze a lime into a jar, grate ¼ inch of ginger in, add a dash of salt, sugar to taste and mix well. Strain to remove shreds of ginger or lime and pour over ice. Make small cubes of watermelon and top the drink. Slice an lemon rind and place on glass.
2. The color is pretty and a great drink. This entire meal is quite good for your stomach. Go easy on the sugar to make it even better. With one like you should be able to make 2 glasses of lemonade. If anybody needs more lemon flavor you can always squeeze the rind used as garnish.
The other day on facebook, there was a discussion on “bloggers putting on weight.” I am in the category of people who do. It is probably because of so much cooking. And to top it, when something does not turn out well you still end up eating it and making the dish again. Assuming these repeated dishes are calorie rich you end up consume way more than your body can take.
When things are out of hand I resort to salad for some time. But then creamier dressings are more fun so I don’t know how far it really helps. Finally, when I have abused my stomach enough I resort to a lighter salad and what follows is how I put it together
Salad:
1. Scrub clean a bunch of radishes. Trim the roots and leaves off. Slice the radish into thin rounds and place in a bowl and immediately squeeze half a lime over it. Add salt to taste. Serve it over a medley of spring greens. I prefer to buy the mixed greens to plain lettuce. It packs more flavor into the salad.
2. Radish has a bite to it. It was not my favorite flavor but with lemon it is pretty good and it reminds of red onions. It is not the same but I am saying it has this bite but overall it is a pretty looking salad and I quite like it now.
Lemonade:
1. Squeeze a lime into a jar, grate ¼ inch of ginger in, add a dash of salt, sugar to taste and mix well. Strain to remove shreds of ginger or lime and pour over ice. Make small cubes of watermelon and top the drink. Slice an lemon rind and place on glass.
2. The color is pretty and a great drink. This entire meal is quite good for your stomach. Go easy on the sugar to make it even better. With one like you should be able to make 2 glasses of lemonade. If anybody needs more lemon flavor you can always squeeze the rind used as garnish.
Monday, May 23, 2011
Lettuce Wrap
Everybody needs finger food these days. Maybe it is because it allows tasting a variety without over indulging. Small bites of different taste. I get the feeling the future generations will only be eating finger foods. Which will make sense with so many people doing desk jobs and portion control of our meals are being a requiste to keep a healthy lifestyle. Have you heard of 5 course dinners recently. No, right? Exactly my point, it's the age of finger foods. So keeping with the trend, here is something easy, fun and colorful for your next party.
You can wrap the lettuce in a host of ways. Cut each leaf into four, take the mid rib out and make cones of each part, hold it together with tooth picks and fill with your choice of meat or vegetables.
If you are just having it with your family then thin the mid rib of the leaf and wrap meat or vegetables in each romaine lettuce leaf.
Ingredients for the filling:
Chicken breast - 1 lb
Soya bean sauce - 3 Tbspn
Thail chilli - 1
Ginger - 1/4 tspn chopped or grated fine
Garlic - 2 cloves chopped fine
Sesame seeds - 1 tspn
Oil - 2 tbspn
Wrap
Romaine Lettuce - 6 leaves
Optional:
Onion - to taste
Tomato - 1/2
Method:
1. Chop the chicken breast into small pieces. Marinate with 2 tbspn of soya sauce and refrigerate overnight or at least marinate for 2 hours
2. After chicken has marinated it's ready to stir fry.
3. Heat oil in a pan, add ginger, garlic and green chilies - saute till the raw smell turns to aromatic.
4. Add the marinated chicken with juices and stir fry on high for 8 to 10 minutes or until cooked through
5. Sprinkle with sesame seeds and stir again. Alternately, toast the sesame seed and add to the cooked chicken and toss
6. Add the remaining 1 tbspn of soya sauce to the chicken towards the end of the cooking. Some soya sauce comes with a lot of salt therefore make sure you test for salt and taste before adding the last spoon of soya sauce.
7. Once the meat has cooled wrap it in a whole lettuce leaf. Or else, cut each leaf into four, make a cone shape of it and fill the chicken and hold the leaf together using tooth pick.
You can use a soya vingear dip or peanut sauce.
Contributor: Sunitha
You can wrap the lettuce in a host of ways. Cut each leaf into four, take the mid rib out and make cones of each part, hold it together with tooth picks and fill with your choice of meat or vegetables.
If you are just having it with your family then thin the mid rib of the leaf and wrap meat or vegetables in each romaine lettuce leaf.
Ingredients for the filling:
Chicken breast - 1 lb
Soya bean sauce - 3 Tbspn
Thail chilli - 1
Ginger - 1/4 tspn chopped or grated fine
Garlic - 2 cloves chopped fine
Sesame seeds - 1 tspn
Oil - 2 tbspn
Wrap
Romaine Lettuce - 6 leaves
Optional:
Onion - to taste
Tomato - 1/2
Method:
1. Chop the chicken breast into small pieces. Marinate with 2 tbspn of soya sauce and refrigerate overnight or at least marinate for 2 hours
2. After chicken has marinated it's ready to stir fry.
3. Heat oil in a pan, add ginger, garlic and green chilies - saute till the raw smell turns to aromatic.
4. Add the marinated chicken with juices and stir fry on high for 8 to 10 minutes or until cooked through
5. Sprinkle with sesame seeds and stir again. Alternately, toast the sesame seed and add to the cooked chicken and toss
6. Add the remaining 1 tbspn of soya sauce to the chicken towards the end of the cooking. Some soya sauce comes with a lot of salt therefore make sure you test for salt and taste before adding the last spoon of soya sauce.
7. Once the meat has cooled wrap it in a whole lettuce leaf. Or else, cut each leaf into four, make a cone shape of it and fill the chicken and hold the leaf together using tooth pick.
You can use a soya vingear dip or peanut sauce.
Contributor: Sunitha
Friday, January 28, 2011
TGIF! Salad, Roasted Asparagus and Cottage Pie
Ahem! It's been a long while. I have been apartment huntung in the new place we are moving to and it has not been easy. To add to the chaos, I was out, for a week, with influenza. Hmmm! Yeah, a lots been going on.
Now I am sitting here watching the snow white garden in our friends Indiana apartment, and this weekend will move to our new place in Illinois, very close to CHICAGO. So, we are with friends and to say I had a good time except for the cold will be an understatement. I feel a lot younger because most of the activities resemble the kind I had during my college times. Cooking together with friends, eating out and general banter and pulling each others leg. We have been busy, enjoying ourselves, which could be the reason house hunting was such a trial task!
Getting back to what you might be more interested in listening to, here is what we had on a Friday. A foodies haven. We have had a lot of Indian food the last couple of weeks, but I just didn't take any photos, a shame indeed. However, will share some other fun stuff we cooked and ate and I hope you will enjoy.
We served up some green salad to begin, dressed up with a simple vinaigrette of extra virgin olive oil and white vinegar, equal portions. Seasoned it with a clove of garlic finely chopped, two shallots chopped and a generous sprinkle of oregano. Add all the ingredients and salt , shake it up well and pour over the salad before serving.
To make grilled or baked asparagus start by cleaning and snipping off the hard ends of the asparagus. Dry off and put them in a zip lock bag and pour extra virgin olive oil, black pepper and salt and shake well. Marinate this for about 1/2 hour and then either grill, bake at 400 F for about 10 minutes to 15 minutes or until soft.
Cottage Pie cooked in red wine and seasoned with thyme and rosemary. Yum! Follow the method here but change the seasoning to a few sprigs of rosemary and thyme, finely chopped garlic about 1 Tbsp, red wine vinegar 1/2 cup and paparika and black pepper to taste. Do not forget to add beef broth to keep the pie moist.
Moist beef with a rich and creamy potato top. Don't forget to enjoy.
Contributor: Sunitha
Now I am sitting here watching the snow white garden in our friends Indiana apartment, and this weekend will move to our new place in Illinois, very close to CHICAGO. So, we are with friends and to say I had a good time except for the cold will be an understatement. I feel a lot younger because most of the activities resemble the kind I had during my college times. Cooking together with friends, eating out and general banter and pulling each others leg. We have been busy, enjoying ourselves, which could be the reason house hunting was such a trial task!
Getting back to what you might be more interested in listening to, here is what we had on a Friday. A foodies haven. We have had a lot of Indian food the last couple of weeks, but I just didn't take any photos, a shame indeed. However, will share some other fun stuff we cooked and ate and I hope you will enjoy.
We served up some green salad to begin, dressed up with a simple vinaigrette of extra virgin olive oil and white vinegar, equal portions. Seasoned it with a clove of garlic finely chopped, two shallots chopped and a generous sprinkle of oregano. Add all the ingredients and salt , shake it up well and pour over the salad before serving.
To make grilled or baked asparagus start by cleaning and snipping off the hard ends of the asparagus. Dry off and put them in a zip lock bag and pour extra virgin olive oil, black pepper and salt and shake well. Marinate this for about 1/2 hour and then either grill, bake at 400 F for about 10 minutes to 15 minutes or until soft.
Cottage Pie cooked in red wine and seasoned with thyme and rosemary. Yum! Follow the method here but change the seasoning to a few sprigs of rosemary and thyme, finely chopped garlic about 1 Tbsp, red wine vinegar 1/2 cup and paparika and black pepper to taste. Do not forget to add beef broth to keep the pie moist.
Moist beef with a rich and creamy potato top. Don't forget to enjoy.
Contributor: Sunitha
Monday, November 22, 2010
Apple Raita/ Apple Salad
I never imagined I would eat a cooked apple until my time in Germany proved me wrong. It started with Apple pie, and thereafter nothing could stop me. Next thing I know, I was experimenting with baking apples, as well as other fruits. But then again, I never thought I would be making savory dishes with apples, until recently. Oh Yeah! I made this simple raita for lunch and everyone, including my toddler loved it.
Two kinds of Green apples, for comparison,the Golden delicious is so sweet and the Granny Smith is tart and perfect for baking.
Garnish with mint or coriander leaves
Ingredients:
Granny Smith/Any tart Apple- 1/2, peeled and cored
Yogurt- 1 cup scant
Green Chillies- 1
Onion, finely chopped- 2 tsp
Ginger, finely grated- 1/2 tsp
Salt- to taste
Dash of lime juice (optional)
Method:
1.Finely chop the apple into small pieces.
2.Finely chop the green chillies too.
3.Whisk the yogurt in a mixing bowl.
4.Add the salt and other ingredients except lemon juice and mix well.
5.Chill,mix in the lime juice, garnish and serve.
It's tangy and delicious. Very simple to make - refreshing and tasty!
Two kinds of Green apples, for comparison,the Golden delicious is so sweet and the Granny Smith is tart and perfect for baking.
Garnish with mint or coriander leaves
Ingredients:
Granny Smith/Any tart Apple- 1/2, peeled and cored
Yogurt- 1 cup scant
Green Chillies- 1
Onion, finely chopped- 2 tsp
Ginger, finely grated- 1/2 tsp
Salt- to taste
Dash of lime juice (optional)
Method:
1.Finely chop the apple into small pieces.
2.Finely chop the green chillies too.
3.Whisk the yogurt in a mixing bowl.
4.Add the salt and other ingredients except lemon juice and mix well.
5.Chill,mix in the lime juice, garnish and serve.
Thursday, June 17, 2010
Bhel Puri
I am quite excited writing this post. The rolling thunder, the over cast sky, all in preparation of glorious rain. Ooooh! Can't tell you how relieved and overjoyed I am. Change of seasons are the best thing in nature and I am a ardent fan. Having too much of anything is bad but the drama of creation with its ever changing nature is engaging. Can you hear the pitter patter of rain outside? I can, finally.
The pictures are of bhel puri and if some of you get the urge to throw stones go right ahead. It's not an authentic recipe but believe me quite close to it without the hassle of making mint chutney, tamarind chutney, sweet chutney etc. Most of you I am sure will have the ingredients I have given for this recipe handy or an alternative. Well, talking about alternative here is an alternative recipe for bhel puri. Now you can't throw no stones no more, no more no more. Yeah! Rains make me sing. You should be glad this is not a video of cooking but just a blog you are spared the singing. while I enjoy this thunderous rain and pray that the tree does not fall over my apartment you have a nice day!
Ingredients:
1. Bhel - 2 cups
2. Cucumber - 1/2
3. Tomato - 1 medium size
4. Onions - 1/4 or to taste (I like them but just a lil)
5. Green chilies - 1 finely chopped
6. Carrot - 1 grated
7. Tomato sauce - 1 Tbspn
8. Tamarind - 1 - 2 tspn pulp (I took a small piece half of a marble size ball I would say and soaked it in about 2 tbspn of water and then mashed and pulled at it but made some sauce)
9. Chat Masala - to taste (I threw in around 1 tspn
10. Black salt (its pink in color but its called khala namak, you figure) - to taste
11. Lemon juice - to taste
12. Chili powder - to taste
Method:
1. Chop all veggies to small pieces and set aside
2. Throw in all of the sauces or some of each with the chili powder, chaat masala and salt and started by adding the bhel. I let it soak in some of the sauce by stirring it vigorously.
3. Follow up with all the veggies, mix well.
3. Check for salt and masala and add more if you like. It is a good practice to start with a little of everything I have mentioned and then at the end if needed to add more
4. Squeeze in a few drops of lemon/lime juice and chopped coriander. Mix well and serve
5. On each serving plate you can sprinkle sev/ potato bhujiya etc. (Indian fried snacks, store bought)
Notes:
1. The reason for adding tomato ketchup is so that it will give the sweetness that I couldn't with sweet chutney.
2. Its just a salad idea.
Contributor: Sunitha
The pictures are of bhel puri and if some of you get the urge to throw stones go right ahead. It's not an authentic recipe but believe me quite close to it without the hassle of making mint chutney, tamarind chutney, sweet chutney etc. Most of you I am sure will have the ingredients I have given for this recipe handy or an alternative. Well, talking about alternative here is an alternative recipe for bhel puri. Now you can't throw no stones no more, no more no more. Yeah! Rains make me sing. You should be glad this is not a video of cooking but just a blog you are spared the singing. while I enjoy this thunderous rain and pray that the tree does not fall over my apartment you have a nice day!
Ingredients:
1. Bhel - 2 cups
2. Cucumber - 1/2
3. Tomato - 1 medium size
4. Onions - 1/4 or to taste (I like them but just a lil)
5. Green chilies - 1 finely chopped
6. Carrot - 1 grated
7. Tomato sauce - 1 Tbspn
8. Tamarind - 1 - 2 tspn pulp (I took a small piece half of a marble size ball I would say and soaked it in about 2 tbspn of water and then mashed and pulled at it but made some sauce)
9. Chat Masala - to taste (I threw in around 1 tspn
10. Black salt (its pink in color but its called khala namak, you figure) - to taste
11. Lemon juice - to taste
12. Chili powder - to taste
Method:
1. Chop all veggies to small pieces and set aside
2. Throw in all of the sauces or some of each with the chili powder, chaat masala and salt and started by adding the bhel. I let it soak in some of the sauce by stirring it vigorously.
3. Follow up with all the veggies, mix well.
3. Check for salt and masala and add more if you like. It is a good practice to start with a little of everything I have mentioned and then at the end if needed to add more
4. Squeeze in a few drops of lemon/lime juice and chopped coriander. Mix well and serve
5. On each serving plate you can sprinkle sev/ potato bhujiya etc. (Indian fried snacks, store bought)
Notes:
1. The reason for adding tomato ketchup is so that it will give the sweetness that I couldn't with sweet chutney.
2. Its just a salad idea.
Contributor: Sunitha
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