this is an easy to make vegetarian pasta dish, the real secret to this is the fresh pasta, fresh pasta has a very different texture and really kicks the dish up a notch for sure. Many of the ingredients here are substitute-able however nothing beats fresh basil if you can get your hand on it.
1 Bunch of basil, chopped
2 Garlic cloves, minced
2 Italian eggplants, cubed into 1 inch chunks
225g Fresh penne rigate
400ml Crushed tomatoes (canned)
handful of fresh cherry tomatoes
3 Peppadew peppers, chopped
60g Ricotta salata, crumbled
Pasta spice blend (sugar, sea salt, garlic powder, onion powder)
Salt & pepper
Recipe from Good Food
I love red velvet cake! I think it may be because it's so beautiful, the cream cheese frosting is decadent with a hint of saltiness and it's ever so slightly chocolaty. The same recipe can be used to make cupcakes as well.
Red Velvet Cake
For the Cake:
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
For the Red Velvet Cake:
Cream Cheese frosting recipe here
This recipe is from The Joy of Baking
This is a perfect holiday side-dish that'll pair well with the main event. This is a healthy vegetarian, and gluten free option which makes it super versatile for dietary restrictions in the family. This bright colorful dish is a beautiful addition to any holiday table.
Butternut Squash and Brussels Sprouts Salad with Pecans & Cranberries
Roasted Brussels Sprouts:
3 cups Brussels sprouts ends trimmed, yellow leaves removed
3 tbsp olive oil
1/4 tsp salt to taste
Roasted Butternut Squash:
1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tbsp olive oil
3 tbsp maple syrup
½ tsp ground cinnamon
2 cups pecan halves
1 cup dried cranberries
2-4 tbsp maple syrup (optional)
How to roast Brussels Sprouts:
How to roast Butternut Squash:
How to toast pecans:
Recipe from Julia's Album
I've had such good luck with the good food boxes that I've been getting. The recipes always turn out perfect and they're so good looking too. I've never had soba noodles before this and after I tried this recipe, I went out and bought more soba noodles because they have such a distinct flavor. I also went on the hunt for Togarashi spice which proved to be a little bit more difficult to track down. The ingredients in this recipe are so simple that you really get to taste the flavor of everything individually. If you like peanut butter or anything with a little bit of a kick then this recipe is a must try.
Julienne cucumbers and toss with half of the togarashi spice blend.
Mix the noodles with the sauce and eggplant.
Top the noodles with the cucmber to serve.
Roasted Eggplant & Peanut Soba Noodles with Togarashi
2 Garlic cloves
3 tbsp Soy sauce reduced in sodium
1 tbsp Sesame oil
180g Soba noodles
1/4 cup Peanut butter
2 tsp Togarashi spice blend
Salt & pepper
Recipe from Good Food
This recipe is definitely a keeper, so packed full of flavor and surprisingly easy to put together. I used fresh corn, poblano peppers, and multi-colored quinoa but you can always substitute canned corn, regular quinoa, and bell peppers if things are hard to find.
I always like to gather and prep all of the ingredients prior to beginning cooking
The stuffing in this recipe is all vegetarian, although you can add ground beef if you want to be a meaty dish.
Once cooked everything can be loaded into the cleaned, halved peppers and topped with cheese.
Quinoa-Stuffed Poblano Peppers
1 Ear of corn
1 Onion (or shallot), diced
1/2 cup Baby spinach, washed
2 Poblano peppers, halved and de-veined
1 Bunch of cilantro
2 tbsp Panko bread crumbs
1/2 cup Red and white quinoa
1 can (796ml) Diced tomatoes
4 tbsp Oaxaca cheese
1 tbsp Vegetable spice blend
Salt & pepper
This recipe is from Good Food
I've tried to make scones before multiple times but I think that the recipes kept failing because of the high altitude here. I can't remember where I got this recipe from unfortunately so I can't give it the proper credit it deserves but these come out light and buttery and they also freeze really well.
The recipe required the use of a food processor to cut the butter into the dry ingredients until you get a grainy sand-like texture.
The next step is to incorporate the eggs and the trick is not to overwork the dough when rolling it out and cutting it into discs.
Brushing the tops of the scones with egg wash gives them a beautiful golden color.
Simple British Scones
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
6 tbsp unsalted butter, at room temperature
2/3 cup whole milk 2 large eggs
Grilled Tofu Dragon bowls
1 inch piece of ginger, peeled and minced
2 garlic cloves, crushed
2 Scallions, thinly sliced (keep whites and green tops separated)
1 cup multi-colored carrots, thinly sliced into rounds
1/2 cup snow peas (or sugar snap peas), ends removed, tough string that runs along it removed, and sliced in half
1 tbsp Soy sauce reduced in sodium
1 tbsp Rice vinegar
2 tbsp Tahini
225 g Tofu
1 tbsp Maple syrup
1 tbsp White miso paste
1 cup Red rice
salt and pepper
2 tsp Korean spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)
Recipe from Good Food
Mornings seem to always be a mad rush at my house, regardless of how much I prep and plan the night before. For that reason, I really like to have things on hand that I can whip up or grab as I race out the door and into traffic. This is a recipe for a large quantity of quiches- I made about 50 but the amounts can easily be adjusted if you wanted to make less. For every two eggs I use half a cup of milk. The other ingredients don't have to be in exact quantities either, you can really use any veggies that you have in the refrigerator. The amount of salt and spice can also be adjusted easily according to taste.
It's important to have everything prepped and in place before starting. Measure out the milk, grate the cheese, and cut up all the meat and veg.
The next step is to beat the eggs with the milk and add the seasonings.
Split the veggies/meat/and cheese into three different bowls according to what I'd like in each quiche. Distribute the egg mixture evenly into the three bowls with the veggies and mix well.
Pour into the pre-made tart shells and bake in a preheated oven until the centers are set (approx 25-30 minutes).
Once cooled, these tarts freeze really well and can be reheated in a toaster oven straight out of the freezer.
Quiche Three Ways
2 cups milk
1 tsp salt
1 tsp freshly ground black pepper
1 tsp of hot sauce (optional)
Cheese and Meat Quiches
a few slices of deli meat, roughly chopped
1/2 cup of shredded cheese, any kind
1/2 each of a yellow and red bell pepper, finely chopped
1/2 red onion, finely chopped
handful of spinach, finely chopped
6-8 springs of asparagus, woody ends discarded and the rest finely sliced
1/2 red onion, finely chopped
1/2 cup grated cheese, any kind
These pinwheels are super easy to make if you have puff pastry and olive tapenade on hand. I know that I've mentioned this before, but puff pastry is super versatile and itès such a simple way to throw together dozens of varieties of appetizers and sweets. For this recipe you can either make the tapenade at home, or as a shortcut you can always use store-bought tapenade as well. The amount of tapenade in the recipe below leaves plenty leftover to be used elsewhere.
Defrost, roll out, and then cut the puff pastry using a pizza cutter or a knife. I cut my sheets into squares then cut in diagonally towards the center of each square from the corners, leaving a bit of uncut space in the very center.
Fill each square's centre with a tablespoon full of the olive tapenade.
Fold in every other corner to give the pastries a pinwheel shape.
Olive Tapenade Pinwheels
Defrost the puff pastry according to package directions.
for the tapenade:
1/3 cup olive oil
1 (8oz) can black olives, drained
1 (8oz) can green olives, drained
2 tbsp capers
4 cloves garlic, crushed
1 lemon, zested and juiced
for the pinwheels:
1 packet of puff pastry, defrosted
Lemon tarts are super simple to make if you have some lemon curd kicking around at home, you can use store bought curd or make some yourself. I have a recipe for some delicious curd here. This is more of a how-to rather than a recipe itself. You basically need to fill some pre-made tart shells with lemon curd and bake them. These tarts can be made ahead and frozen if you want to have some on hand for later. When you want to use them just pull them out of the freezer an hour in advance. The curd never freezes solid so it really doesn't take long for the tarts to defrost.
frozen tart shells
lemon curd (recipe here)
This is a traditional punjabi vegetarian curry recipe that's made with deep fried gram flour fritters in a yogurt and gram flour sauce, topped with a tempering of cumin and dried red chilies. This recipe is for onion pakoras or fritters but people commonly add fenugreek (methi) or spinach to the pakoras as well. We ate kadhi at home with naan or chappati however a lot of people like to have their kadhi served over rice. I personally love kadhi as is- eaten straight up with a spoon. If you want the fritters to remain crispy then don't add them until serving the kadhi, but if you like them a little on the softer end cook them in the kadhi for a few minutes.
I deep fry the fritters in vegetable oil and then let them drain on a few sheets of paper towel in order to soak up the extra oil.
Before cooking the liquid kadhi mixture a few ingredients have to be sauteed in oil to bring out their aromas, do not brown the onions, only cook them for a few minutes until they begin to soften.
If you want the pakoras to be crispy then add them to the sauce at the end, if you like softer pakoras then cook them in the sauce for 8-10 minutes on low heat.
for the pakoras:
a few cups of oil for deep frying the pakoras
2 medium-sized onions, thinly sliced
1 cup besan (gram flour)
1/2 bunch of fresh coriander (cilantro) coarsly chopped
1/2 to 1 tsp salt (to taste)
1/2 tsp red chili powder
1/2 tsp whole cumin seeds
1/2 tsp coriander powder
1/2 tsp ajwain (carom seeds)
1/2 tsp baking soda
1/4 cup water, add more as needed
for the liquid mixture:
2/3 cup gram flour (besan)
1 tsp salt
1/2 tsp red chlli powder
1/2 tsp turmeric powder
1/2 tsp garam masala (store-bought or home made)
1 1/2 cup full fat yogurt (yogurt that's a bit sour is best)
4 cups water
for the kadhi
2 tbsp oil (mustard oil if you have it)
1 tsp cumin seeds (zeera)
a pinch of asafoetida or hing (optional)
8-10 fenugreek seeds (methi seeds)
1 medium sized onion, chopped
1 tbsp ginger, peeled and chopped
1 tbsp garlic, crushed
2 green chilies, finely chopped
8-10 curry leaves
2 red chilies, broken into pieces
sprinkle of garam masala for serving
This recipeis adapted from Veg Recipes of India
I had posted a chocolate chip banana bread recipe way back in 2015, super tasty but a little bit on the less moist side as far as banana breads go. That recipe may well work at a lower altitude but this updated recipe is for a super moist banana bread (even at high altitude). I know there're a few different preferences when it comes to banana bread. Some like their bread with walnuts or chocolate chips and others like their's simply as is. How you prefer your bread is entirely up to you, this recipe works with any kinds of nut's or no nuts at all without having to alter any of the other ingredients in the recipe. If you like a particular type of nut sub walnuts for your favorite, if you don't want any nuts at all take them out altogether.
Mix the wet ingredients
Sift together the dry ingredients and make the banana mixture.
1 cup all-purpose flour
2/3 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup vegetable oil
3-4 very ripe bananas, peeled & mashed
3 tbsp whole fat Greek yogurt
1 tspvanilla extract
2/3 cup toasted walnuts (optional)
This recipe is from Mountain Mama Cooks
This is a recipe I've been using for a few years now. It's a great appetizer at parties. These can be made ahead of time and frozen without the egg and breadcrumb coating. When you want to fry the frozen chicken balls just defrost them a little before coating them and then deep fry. Since the quantity of chicken and potatoes isn't exact, and it depends on the size of the potatoes and chicken that you're using, be sure to taste the mixture before forming it into balls. The level of spiciness in this recipe is very mild so you can always adjust it to your taste.
Mix everything together until well combined.
Make evenly sized croquets and then coat them will beaten eggs followed by breadcrumbs.
Deep fry the croquets until light to medium golden brown, turn them frequently so that they color evenly.
Cheesy Chicken Balls
For the ball mixture:
1 cup cooked chicken breast (boiled with a tsp of haldi/turmeric in it)
2 medium sized potatoes (boiled, drained, and peeled)
1/2 cup grated cheese ( I used mozzarella)
2 tsp fresh coriander/dhaniya (finely chopped)
1/2 bunch of green onions (chopped)
2-3 cloves garlic (crushed)
1 tbsp fresh mint (finely chopped)
2 green chilies (finely chopped)
2 tsp corn starch (or in the UK and Europe- corn flour- the white stuff)
1 tsp red chili flakes (adjust quantities to increase or decrease heat)
1/2-1 tsp black pepper
salt (to taste)
coriander/ dhaniya powder
For the coating:
1-2 eggs, beaten
oil for deep frying (do not use olive oil or any other oil with a low smoke point)
Note: If you want to freeze these then put them in the freezer without the egg wash and breadcrumb coating, when you want to use them remove them from the freezer and thaw for a couple of hours before coating them with egg and breadcrumbs and frying as per ususal.
Berries, lemon, and mint all scream summer to me. This cake is super easy to whip up and you don't have to be stuck in a hot kitchen for very long because decorating it is really quick. You can either go ahead and use a store bought cake mix if you're short on time and just add the juice from half a lemon and some finely chopped mint to the batter. You can also go ahead and make some white cake from scratch using my white cake recipe and then assemble the cake just before serving it.
Lemon Mint Cake with Whipped Cream and Berries
1 white cake recipe, or one box of cake mix baked in 2 cake pans as per package directions
2 tbsp freshly squeezed lemon juice
1 tbsp of finely chopped mint
1 cup whipping cream
1 tsp vanilla
2 tbsp sugar
fresh berries washed and sliced as per preference
note: assemble the cake just before serving it
This recipe is a little bit of a life saver for me because I LOVE gnocchi and trying to make fresh gnocchi with potatoes has proven to be super difficult for me at times. I usually end up with a watery mixture to which I have to keep adding flour... as a result, I end up overworking the dough which makes it become rubbery. Enter a recipe for ricotta gnocchi and BAM! Perfectly fluffy, easy to make, super delicious pillows of goodness. Gnocchi works best with a light sauce, this version is made in a burnt butter sage sauce. I have also posted a pomodoro Sauce recipe in the past which can be found here.
Adding a few different herbs and spices to the ricotta cheese gnocchi makes it so much more flavorful than basic gnocchi. I usually work the dough on my counter top, make a well in it, crack the eggs into the well and then beat them with a fork while I start working the flour into the eggs.
Make soft balls of dough, do not overwork the dough because it will become rubbery, stop mixing it as soon as it comes together. I don't own a gnocchi board and other recipes suggested rolling each individual piece on the back of a fork to give it some grooves for the sauce to stick to, but a shortcut method is to use a zig-zagged cutting knife to chop the dough into little bits and voila you just saved yourself a tonne of work and effort.
To cook the gnocchi you have to boil it in some water. As soon as the little pillows float to the top they're ready. While the gnocchi is boiling, I prepare the butter sauce and then add the gnocchi to it and let it cook for a while without mixing it too much so that it crisps up and browns a little.
Once done, sprinkle the gnocchi with some Parmesan and enjoy.
Ricotta Gnocchi in a Burnt Butter Garlic & Sage Sauce
for the gnocchi:
225 grams ricotta cheese
1 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp nutmeg (optional)
1 tsp dried mixed herbs (optional)
for the sage-butter sauce:
1 tbsp olive oil
3-4 tbsp butter
2-3 cloves garlic, crushed
8-10 sage leaves
This is such an amazing fruit salad that packs a lot of flavor and it's super easy to make.
Strawberry Orange Salad with Mint
1 pound strawberries, hulled and quartered
juice from 1/2 a lemon
1 tbsp fresh mint, coarsely chopped
a pinch of salt
Recipe adapted from Once Upon a Chef
Channa Daal or Bengal Gram is a basic staple in desi cuisine, it's served either with rice or chapati. Channa daal takes a long time to cook, to speed up the process it's best to soak it in warm water for at least an hour and even use a pressure cooker if you like. Daal is usually boiled and then a tadka is added on top- tadka is known as tempering in English where whole spices are heated in oil to bring out their aroma and flavors
The tadka for this recipe includes ginger, garlic, onions, tomatoes, green chilies, and a combination of other spices.
3/4 cup Channa Daal (Bengal Gram) washed and soaked for at least 1 hour
4 cups water
1/4 tsp turmeric
2 tbsp oil or ghee
1 tsp cumin seeds
1 tbsp ginger garlic paste
1 medium onion, thinly sliced
2 tomatoes, chopped
2 green chilies, chopped
1/2 tsp red chili powder
1/4 tsp turmeric
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp dry mango powder
1 tbsp kasoori methi (dried fenugreek)
1 tsp salt, or to taste
a few coriander leaves, for garnish
I love olives, the funny thing is that when I was younger I never used to eat them and then about a decade or so ago I discovered how amazingly they go with just about anything. I love the fancy little jar or bowl of marinated olives that you can get at a lot of restaurants, so I thought to try and make some for myself. These turned out delicious. The best part is that they can be stored in the refrigerator for a month. If I'm short on time I eat them the day that I make them but the longer you let them sit the more flavorful they become.
The recipe calls for a number of aromatic ingredients, the first step is to dry roast the coriander and fennel seeds until they become fragrant before adding in the rest of the ingredients.
1½ lbs mixed olives, drained
¾ cup extra virgin olive oil
½ lemon rind
4 cloves garlic, thinly sliced
2 tsp coriander seeds
1 tsp fennel seeds
½ tsp dried rosemary
½ tsp dried thyme
3 bay leaves, broken into pieces
1 dried red chili, membrane and seeds removed (optional)
Recipe from The Daring Gourmet
Kheer is the desi version of rice pudding. It’s most commonly made with rice and can be flavored with cardamom and saffron. You can leave it plain or garnish it with various fruits and nuts (such as raisins, almonds, and pistachios). You’ll sometimes also see kheer lined with edible silver foil or topped with rose petals. Rice pudding typically uses eggs- however, kheer gets it’s thick texture and richness from slow cooking the milk over a long period of time. This is a super decadent dessert that is commonly served in restaurants, and at special occasions. Kheer is honestly one of the easiest desserts to prepare as it requires literally under 15 minutes of hands on time. The recipe below makes quite a large amount of kheer (for approx. 20 people) so please adjust it accordingly. Kheer tastes best served cold.
1 cup long grain rice, like basmati
3 liters milk (whole/full fat milk)
4 cardamoms, just remove the outer shell to use the seeds
A few threads of saffron (optional)
2 ½ cups sugar
Pistachios/sliced almonds etc.for garnishing (optional)
This recipe can be made either in the oven or on the grill. The directions that I've provided here are for baking these in the oven but in the summer I usually grill the chicken skewers instead. Be very careful not to overcook chicken breast meat though because it becomes very dry.
Methi Murgh Malai Tikka
2 pounds boneless chicken, cubed
2 tsp salt
1 tsp white pepper powder
1 tsp garam masala
2 tsp ginger garlic paste
1 tbsp lemon juice, plus extra for garnishing
1 tsp chopped green chilies
2 tbsp minced garlic
2 tsp dried fenugreek
3 tbsp oil, plus extra for basting
250 g yogurt
300 ml cream (optional)
1 tsp chaat masala
This is a nice, healthy and easy breakfast to make. I love hollandaise sauce on my eggs and asparagus but that's a very rich sauce full of tonnes of butter which is ok occasionally but today I opted for something on the healthier side. I like my eggs poached over easy and then I don't miss the sauce.
Asparagus with Poached Egg
1 bunch of asparagus, woody ends removed
Salt & Pepper, to taste
1 tbsp vnegar
Recipe from Taste.com
Paneer is a type of cheese made from curdled milk and it's used in South Asian cooking. There are many different ways to use paneer in curries, this is a recipe for Paneer Jalfrezi. It's a dry curry which goes well served over rice or with some chapati.
1 packet of Paneer (about 400g)
2 tbsp of oil
1 tbsp ginger garlic paste
2 medium sized tomatoes, diced
2 small onions, cube one, dice the other
1 bell pepper, cubed
1 tsp red chilli pepper
1 tsp salt (or to taste)
1/2 tsp turmeric
1/2 tsp (zeera powder) ground cumin
1/2 tsp (dhaniya powder) ground corriander seeds
Serve with rice or chapati
The flavor of kale is complimented really well by the tartness of the apple along with the sharpness of the cheddar and the wonderful crunch of almonds add another level of texture to this salad. Kale can be tough to digest in large amounts, something that really helps to tenderize the prickly edges is to literally massage the kale with your hands until it gets softer, turns a deeper shade of green, and releases fragrance.
Kale Salad with Apples and Cheddar
4 cups kale
2 tbsp toasted almonds, chopped
1 green apple, diced
1 oz sharp Cheddar cheese, diced
2 tbsp fresh lemon juice
Salt, to taste
1 very small garlic clove, puréed
3 tbsp extra virgin olive oil
2 tbsp Parmesan, grated
Recipe from NY Times
The name says it all, this soup is a a little bit sour with a kick of spice in it as well. I caught a cold again and wanted some chicken soup so I opted for a more flavorful version of it instead. The veggies in this recipe can be substituted, you can toss in any veggies that you have at home in your refrigerator or pantry. This is a perfect way to warm up and forget about nasty weather outside right now.
Hot and Sour Soup
1 kg boneless chicken, cut into small cubes
1 floret cauliflower, cut into small pieces
4 leaves of cabbage, cut into thin strips
4 small carrots, peeled and diced
1 onion, diced
1 green onion, sliced
2 tsp soya sauce
2 small green chilies, crushed
salt, to taste
freshly ground black pepper, to taste
1 egg, beaten
4 tsp cornflour
for serving: soya sauce, red chili sauce, and vinegar
Lemon is one of my favorite flavors and these tarts are super simple if you use pre-made tart shells that you can find in the freezer section of the grocery store. The tart shells are super versatile and can be filled with just about anything sweet or savory. I filled this bunch of shells with lemon curd and topped them off with some frozen berries before popping them into the oven.
Lemon Berry Tartlets
12 frozen tart shells
1/2 cup of lemon curd (store bought or use the recipe here)
1 cup of frozen berries
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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