Last week I been hitting the gym same time every week because I like watching 30 Minute Meals with Rachel Ray. I love how I drool at everything she makes and I also get inspired to get back home so I can cook. Even if I don’t make what she makes I learn little savvy lessons that I can implement in the kitchen.
The simplest lesson I have implemented in the kitchen: removing skin off of garlic. I place the garlic on a cutting board, put my large knife flat on top, and hit it hard. Like magic the skin is easily removed!
*In almost every curry I make I put garlic.
I try to have my NYC salad as much as I can especially for dinner. Last week I had this salad for three nights. Just a small thing to get myself to start eating a little healthier. These NYC salads are delicious- you don’t even need any dressing because everything mixed together tastes just as good.
The ingredients I usually get; spinach, beets, carrots, avocado, artichokes, chickpeas, green peas, feta cheese, kidney beans, and sometimes egg whites or shrimps.
Since the little salad bar is right by Hubby’s work he would pick up a salad for me on his way home. For lunch he usually grabs a salad while I have curries and rice at home. For dinner I would be eating the salad and he has the curries.
We usually have this for breakfast on weekends. I learned this recipe from my mother-in-law.
Chop some onions, green peppers, garlic. I have always added these ingredients to my eggs…but never this.
Add some oil to a pan and once its heated add all the onions, garlic, green peppers, and cumin seeds.
While this is frying into a nice golden shade prepare your eggs. Add four eggs, beat, with salt and curry powder.
When everything is fried add it to the dish with the eggs…and mix well.
In the same pan you fried everything-add a bit more oil and pour in your eggs.
I used a small pan so make sure everything is nicely cooked. You can cut the eggs into four even pieces for better heat distribution.
This is what the eggs will look like when it is completely fried.
In the past I have paired it with some Pumpernickel bread and my favorite dip of all time the hummus. After a few tries with pumpernickel I actually think a more plain bread- a simple french bread- brings the flavors of the eggs out more.
We had a very lazy weekend for a change.
Grabbed dinner at the Japanese spot by our apartment, watched a movie, and took it very very easy.
Eel Avocado rolls.
Rainbow rolls (sashimi and avocado wrapped around) and Spider rolls (soft shell crab with avocado).
Everything we ate was terrific. Hope you all had a wonderful meal.
I loved upma as a child- I would have it for breakfast and dinner. My mom always made it with lots of fried potatoes and little pieces of fried egg plants-it was delicious!
I had it without any curries most of the time but occasionally we would add some fried eggs to the mix.
I used couscous to make my version of upma! A box of couscous only takes five minutes to make so it is a quick dish to whip up when you want to be lazy.
When we get bored of eating rice Hubby and I use it as a substitute to rice.
I am so new to cooking so a lot of it is just experimenting and having fun along the way.
Upma with Couscous
-Few tsp. of oil
-Handful of chopped onions (I use red onions)
-Few cloves of garlic
-Small potato chopped into small pieces
-Medium sized egg plant copped
-Some turmeric and curry powder
-Half of packet of frozen vegetable
-Near East-Whole Grain Wheat couscous
-Pinch of salt
Ready to cook:
1. After the oil is heated add the onions, garlic, and green peppers. Once they become slightly brown add potatoes and egg plant.
2. Keep heat on low until potatoes and egg plant turn brown
3. Add some curry powder, little bit of turmeric, and salt
4. On another pan prepare the couscous (directions on the box- will take five minutes)
5. You can microwave the frozen vegetable pack and add it to the egg plant/potato mix. Mix well
6. Once couscous is done- add the egg plant, potatoes, and the mixed vegetables into the couscous pan
7. Mix everything together and enjoy
*This particular couscous was flavored with garlic and olive oil. Next time I would like to try this with just regular couscous.
A few weekends ago, Hubby and I had an important archana at a temple. The appointment was for 11:30 a.m. and we couldn’t have anything to eat before going. We got so hungry driving to the temple that we did end up having a few bananas.
We were a little hesitant about eating but a wonderful priest told us that we should be utmost comfortable when we are worshipping.
The arachana lasted for two hours- myself, hubby, and the priest doing various blessings to the deities as we prayed. After the archana, I felt like a new person, but a hungry one! I was so SO glad to see some offerings that people have brought over to the temple and were nicely displayed at the front table. The priest told us to help ourselves and off we went.
The different dishes all tasted so good as we feasted on all the deliciousness!
I especially liked the yogurt rice! I have never had it before- I loved the simplicity of it yet all the ingredients jumped around in my mouth.
I am on the search for a recipe that I can make at home and bring it back to the temple to share with others.
A few evenings ago I just didn’t feel like cooking at all but I knew that to have a nice dinner I desperately needed another vegetable dish.
I got some green beans a day before thinking I’ll be able to make a curry but this particular evening a curry was the last thing I wanted to do.
So I searched online for a very very simple dish with things I already had in my kitchen and viola! I found the easiest most delicious green bean dish on A Veggie Venture
Here is the recipe outline from A Veggie Venture:
1 pound green beans, washed, tips snapped
1 tablespoon peanut oil or olive oil (I used olive oil-tasted great)
3 cloves garlic, peeled, smashed flat with side of a knife, then roughly chopped
A little salt
1/4 cup water stirred with 1/4 teaspoon sugar
Salt & pepper
* Heat the skillet on MEDIUM HIGH and oil until shimmery.
* Add garlic, sprinkle with salt. Cook 30 seconds or til lightly golden, stirring.
* Add the beans, turn a few times to coat well with the oil.
* Stir in the water/sugar mixture. Cook 1 minute, stirring occasionally.
* Cover and cook 2 – 3 minutes, stirring occasionally, til beans are slightly wilted but still crunchy.
* Uncover and increase heat to HIGH. Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.
* Taste and adjust the salt as needed.
* Transfer to a serving dish. Drizzle with the syrupy liquid from the skillet.
*Check out A Veggie Venture for other tips and notes on this recipe.*
I could not stop picking at the beans even well before dinner started- it was SO good!