Recipe Archives - Page 4 of 17

Creamy Eggplant and Potato Shak (Recipe)

*Shak is a generic north Indian term for vegetables in spices.

While in Chicago, I learned a lesson in Indian cooking from my friends Roshni and Ankita. Keep it simple!

You see, I have the tendency to overcomplicate my Indian food with too many vegetables, spices, etc. But after watching them make delicious dishes using one or two vegetables and just a few spices, I quickly realized I was doing it all wrong.

And Vishnu agreed. After eating Ankita’s cauliflower and potato shak one night, he looked at me and said, “See, you have to keep it simple.”

Well, that’s what I plan on doing from now on!

In fact, I made a dish last night that was simple enough to prepare but didn’t lack in the flavor department. This potato and eggplant shak is creamy, comforting and perfect with a side of rice and yogurt.

I can’t take all the credit though. When I mentioned my new “keep it simple” rule to my mom, she told me about a sauce she makes that pairs well with all kinds of veggies and beans. I even got her to email me a loose “recipe!”

And that, my friends, is how this Creamy Potato and Eggplant Shak was born!

Without further ado…

Creamy Potato and Eggplant Shak

For the sauce:
2 cups water
1 large onion, roughly chopped
1 14 oz can diced tomatoes
3 cloves garlic, roughly chopped
1 small green chili, cut into several small pieces
1 tablespoon minced ginger
1/3 cup raw whole almonds
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon garam masala

Heat water in a medium saucepan over high heat. Add all of the ingredients to the water, except salt and garam masala. Stir to combine. When the mixture starts to boil, reduce to medium heat and allow to cook for 10 minutes. Drain the mixture, reserving the water. Place onion/tomato mixture in a blender and puree until combined into a thick paste. Place saucepan over low heat and add olive oil. Pour onion/tomato mixture back into the saucepan. Add salt and garam masala. Mix everything together, cook for additional two minutes and set aside.

For the vegetables:
2 tablespoon olive oil
1 teaspoon cumin seeds
2 large Idaho potatoes, peeled and diced
1 medium eggplant, diced
1/2 teaspoon turmeric
1 teaspoon sea salt
1/4 teaspoon red chili powder

Heat olive oil in a medium saucepan over high heat. Add cumin seeds and cook for 1-2 minutes until they are deep brown and fragrant. Add potatoes along with 2/3 cup reserved water [from sauce]. Reduce heat to medium, cover the pan, and cook for 5-10 minutes until potatoes are almost cooked through but still firm to the touch. Gently fold in eggplant. Cover and cook for an additional 5 minutes until eggplant is cooked through. Add turmeric, salt, and red chili powder. Mix well. Cook for 2 more minutes.

Add the sauce to the vegetables along with 1/3 cup reserved water [from sauce]. Gently mix everything together, cover, and allow to simmer for a few minutes. Add additional salt if needed.

Serve with naan/rice/quinoa and yogurt.

Happy Friday!

CK Mondavi + Risotto

written by Parita 8 Comments

Since meeting Robin last year, I’ve really gotten into wine. And by “really gotten into wine” I mean I actually pick something other than a Riesling when given the option! Robin’s super knowledgeable and has taught me a lot about different types, the way they’re made, how different regions affect taste, etc.

So when I was recently given the opportunity to try four different kinds of CK Mondavi wines, I jumped on it! And I invited Robin over for a personal tasting.

Before I share more about the types of wine we tried, I have to mention a few special facts about CK Mondavi. CK Mondavi is the only American made/grown win in the “supermarket wine under $10” category, AND it’s sold nationwide in every US state. If you’re “really into wine” like me, this is the perfect time to try CK Mondavi wines because a percentage of each bottle sold between May-August is donated to Intrepid Fallen Heroes (up to $50,000), an organization that supports the men and women of the Armed Forces and their families.

Robin and I had the pleasure of trying the following CK Mondavi wines: Blonde Five, Chardonnay, Scarlet Five, and Cabernet Sauvignon.

Our thoughts…

Blonde Five – very fruity with a sweet aftertaste. This was Robin’s favorite out of the four we tried. We thought it would pair well with white meat, fish, and summer vegetables.

Chardonnay – a little oaky with a mix of fruity and citrus flavors. We both liked this one and thought it was fairly refreshing. This wine would pair well with a heartier meal – pasta and a creamy cheese sauce perhaps.

Scarlet Five – a full-bodied and well-balanced wine with hints of cherry and plum. Surprisingly, this one was my favorite. I loved the bold flavor and aftertaste. This wine is special as it based on five red varieties – Cabernet, Merlot, Petit Verdot, Cabernet Franc, and Malbec. Personally, I think this would go with any food pairing!

Cabernet Sauvignon – slightly more full-bodied, oaky, with hints of lemon. Again, this wine was also refreshing but a little bolder than the Blonde Five. This would pair well with some chicken/seafood and creamy pasta.

Overall, we were fans of all the wines and agreed that we could see ourselves buying a bottle…or two…in the future.

Not only did I try the wine, but I cooked with it as well! I made what is quickly becoming mine and Vishnu’s favorite homemade meal – risotto. It’s rich, creamy, and delicious. And when you use a good wine, it increases the flavor so much!

A quick tip for cooking with wine – pick something you like to drink. I’m not a pro by any means, but that always works for me.

This particular risotto was made with the Chardonnay, shitake mushrooms, and basil walnut pesto. I honestly could’ve eaten the entire batch myself! It would pair perfectly with a side salad and a glass of wine for the perfect summer meal. You could also serve it with baked chicken/fish for some extra protein.

One more tip – remember to be patient when making risotto. This is a dish that can’t be rushed. When the recipe says to allow all the liquid to absorb before adding more, make sure the liquid is absorbed! Just trust me on that!

Shitake and Basil Walnut Pesto Risotto
Serves 4

1 tablespoon olive oil
1 tablespoon butter
2 shallots, finely chopped
10 ounces of shitake mushrooms, coarsely chopped
1 cup Arborio rice
2/3 cup Chardonnay (or wine of choice)
½ teaspoon salt
½ teaspoon pepper
3 1/2 cups vegetable broth
2/3 cup basil walnut pesto
½ cup parmesan cheese

Heat a large skillet over medium heat. Add olive oil and butter and allow to melt. Add shallots and mushrooms and cook until shallots are translucent (about 5 minutes).

In a separate saucepan, heat broth over medium heat.

Add rice to shallot and mushroom mixture and cook for an additional 2-3 minutes. Add wine and allow to cook for another 3-5 minutes until wine is absorbed. Keep your eye on the rice and stir frequently. Season with salt and pepper. Add 1/3 cup broth to rice mixture and stir until broth is absorbed (don’t stop stirring!). Repeat until all the broth has been incorporated and absorbed. Turn the heat down to low. Fold pesto and parmesan cheese into the rice mixture. Adjust seasonings as needed. Enjoy!

Basil Walnut Pesto
*Note: this pesto will be a little thicker than usual because it is being added to the risotto.

1 cup basil leaves
1/3 cup walnuts
1/4 cup parmesan cheese
juice of one lemon
1/3 cup olive oil
salt and pepper to taste

Add basil leaves, walnuts, and parmesan cheese to food processor and pulse until finely chopped. Add lemon juice and olive oil and process until the mixture is creamy in appearance. Season with salt and pepper as needed.

If this doesn’t make your mouth water, I’m not sure what will!

I hope you enjoy lots of wine and delicious homemade meals (made with wine!) this summer.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Last Week’s Notable Meals {3}

written by Parita 13 Comments

Happy Monday!

I’m all about living in the moment (or trying to at least), but part of me already wants to fast forward to next week. Only because we get Monday off for Memorial Day! AND we get an early release day on Friday. Bring on the 3.5 day weekend!

This past weekend was very normal and as simple as they come – cleaned, ran errands, spent time with Vishnu, hung out with friends, etc. Good stuff!

So before I share last week’s notable meals, I have to admit that all of the pictures included in this post were taken with my iPhone. I just didn’t have the energy to pull out my SLR, set everything up, and snap multiple pictures. I was too hungry…and a little lazy!

With that being said, here are last week’s notable meals…

Kale and Feta Quiche with Lemony Broccoli

This was a Cook Smarts (<–affiliate link!) meal and it was delicious! We had an entire carton of eggs to use, and I knew I wanted to make some kind of quiche dish. A quick search on Cook Smarts led me to this recipe. It was really simple to make, included just a few ingredients, and was ready in about 35 minutes. I actually swapped Swiss cheese for Feta because I feel like Feta adds so much flavor to dishes like this. Good choice on my part!

Pesto Pasta with Cherry Tomatoes (and Grilled Chicken for Vishnu)

Word to the wise – pesto is freezer friendly! So do yourself a big favor, make a huge batch, and freeze what you don’t use. It comes in handy! This dish was another quick one – Trader Joe’s quinoa and brown rice pasta, basil pesto, and cherry tomatoes. I also added a little extra cheese to the pasta before serving (this shaved cheese blend is one of my favorite things EVER!). Vishnu ate this with a grilled chicken breast. And he was in charge of making that!

Zucchini, Onion, and Mushroom Shak, Whole Wheat Bhakri, and Yogurt

Shak = spiced vegetables and Bhakri = Indian flatbread

Growing up, we ate shak and bhakri almost every day for dinner, and I’m trying to bring back that tradition in a small way. While I don’t think I’ll make shak and bhakri every day, I want to try to make this kind of meal at least twice a week. This particular shak came together in 10-15 minutes. All I did was sauté the veggies in a little oil and added a few spices and some salt. That’s it! The bakhi was a little more involved because it’s made completely from scratch – 1 cup of whole wheat flour, a couple pinches of salt, olive oil, and water. I then rolled out the dough with my Indian rolling pin and cooked each bhakri in a small frying pan. Not as good as my mom’s but still pretty tasty!

TJ’s Roasted Red Pepper Soup and Avocado Melts

This dinner was Cook Smarts (<– affiliate link!) inspired and obviously came together really quickly! I simmered the soup in a pan along with a few additional spices (garlic powder, onion powder, and cayenne). And for the avocado melts, I smashed up an avocado along with some cilantro, lime juice, salt, garlic powder, and cayenne, spread the mixture on four slices of bread bread, topped with Muenster cheese, and set under the broiler for ~3 minutes. Easy peasy and delicious!

Vegan Spiced Eggplant Curry

My mom emailed this recipe to me earlier in the week and said that she was going to try it out. She really loves Kiran’s site! Both her and my dad loved it, so I knew exactly what I was going to do with the eggplant sitting in our fridge. While I did have to modify the original recipe slightly (I didn’t have all the spices it called for), it turned out great! Again, so easy to make and extremely flavorful. We ate our curry alongside some rice and yogurt.

Well, there you have it – our meals from last week. It was a tasty and fairly laid back week in the kitchen, which I always appreciate!

And if you’re new to this notable meals thing I have going on, click here to check out my other posts (scroll all the way to the bottom)!

Happy Monday!

Best thing you made last week?

Last Week’s Notable Meals {#2}

written by Parita 6 Comments

Happy Monday! I am currently in New York and loving every second of it. Although, the weather could be a tad bit nicer. But that’s not going to stop us from enjoying the city! Anyways, more about my trip in a later post.

I got some positive feedback about my first notable meals post, so I’m going to try to make it a regular thing around here. Lucky for me (and Vishnu) last week’s meals were actually pretty good, so here we go…

Risotto (with artichoke and spinach pesto), Baked Lemon Garlic Chicken, and Roasted Asparagus

Our friend Jayesh was in town last Sunday for work, so we invited him over for dinner. I knew I wanted to make chicken for the guys (I followed this recipe) but wasn’t sure about the sides. I went with asparagus because that’s one of Vishnu’s favorite vegetables (and ended up being Jayesh’s as well!). For my second side, I looked to Cook Smarts for some ideas. I came across a baked artichoke and spinach pesto risotto recipe that sounded delicious. However, I didn’t think any of my pans were oven safe so I made a stove top version. While it took a long time to make, I think it came out really well. Vishnu said the leftovers tasted even better!

Chickpea Curry + Trader Joe’s Masala Burgers

I know this doesn’t look all that appetizing, but trust me when I say it was DELICIOUS! First of all, the TJs masala burgers are probably one of my favorite things ever. All I did was take them out of the freezer, cook them in the microwave (one at a time) for 45 seconds, and then grill them in a frying pan over medium heat (no additional oil) for a few minutes on each side until brown. Done!

For the curry, I chopped up one medium onion and sautéed it in a large pan (in a little bit of oil). I also added some garlic and jalapeno to the pan after a few minutes. Once the onions were translucent, I added a can of diced tomatoes. After letting that simmer for a few minutes, I blended the mixture until smooth. After pouring it back into the original pan, I added a few spices – garam masala, turmeric, red chili pepper, and salt. And finally, I added a can of chickpeas. That’s it.

So easy, so good!

Everything but the Kitchen Sink Lentil Salad

Will be making this again…and again…and again!

Pesto Pizza with Artichokes and Cherry Tomatoes

I am one of those people that thinks the tomato sauce makes the pizza. And the more the better. Well, after this pizza, I may have changed my mind. The flavors of the pesto with the artichoke, cherry tomatoes, and cheese were SO good and very garlicky!

To make the pesto I just combined the following ingredients in my food processor – 1 packed cup of basil leaves, 1/2 cup walnuts, 1/2 cup parmesan cheese, 4 cloves of garlic, 2 tablespoons lemon juice, 1/2 cup olive oil, and salt and pepper to taste. It was perfect!

The crust was made with premade whole wheat dough from Trader Joe’s. One bag of dough is supposed to make one 12 inch pizza, but because we like our crust a little thinner, I cut the dough in half and made 2 crusts out of it. I think it worked out well. And one more tip when working with this particular dough – cook your pizza for an additional 5-8 minutes (on top of the 12 that is recommended). We tried it after 12 and felt that the crust was a little raw so back in the oven it went.

Veggie “Cheese” Bowls

Vishnu and I are huge fans of veggie bowls – quinoa, roasted veggies, a protein, and a unique sauce of some sort. This week’s bowls were made up of quinoa, black beans, roasted veggies (zucchini, onion, cherry tomatoes, sweet potatoes), boiled eggs, and cashew cheese sauce. This vegan sauce was the absolute highlight of this meal. It was super creamy, a little nutty, and very garlicky (I may have used four cloves instead of just one).

So there you have it…some of our more notable eats from the week! Next week’s post will be all about my New York City meals. Can’t wait to share!

What was the best meal you made/ate this last week?

Everything but the Kitchen Sink Lentil Salad

written by Parita 8 Comments

You guys. I made the salad of my dreams the other night. No joke. It was everything a salad should be, namely full of texture and flavor.

To be fair, I didn’t come up with it all on my own. I was inspired by the Loaded Lentils salad I had at Café Karibo in Fernandina Beach a couple of weeks ago. I loved the idea of combining lentils, chickpeas, feta and walnuts. I’m pretty sure I licked my plate clean.

And then came another sign that I needed to make a salad with lentils in it. Jen posted a recipe for a Mediterranean Lentil & Couscous Salad that looked incredible.

And that was that. Lentil salad was added to my weekly meal plan.

So like many of the things I make, this is a “recipe.” This means that ingredients can be swapped out and measurements can be adjusted based on personal preferences. For example, I can totally see this salad looking slightly different the next time I make it…instead of using walnuts, I may use pumpkin seeds. A small example but you get the picture!

With that being said, I’m not going to state exact measurements for the ingredients below. I will, however, note how much of each ingredient I used. And I suggest making/prepping more of the things you like so that way you can make multiple salads during the week. Trust me, you will want to eat this more than once!

Let’s get to it…

Everything but the Kitchen Sink Lentil Salad

Chopped spinach (I used 2 large handfuls)
Cooked quinoa (I used ~1/3 cup)
Cooked lentils* (I used ~1/2 cup)
Boiled eggs, chopped (I used one)
Cherry tomatoes, quartered (I used 6)
Green olives, chopped (I used 5)
Crumbled feta (I used 2 tablespoons)
Toasted walnuts, chopped** (I used ~2 tablespoons)
Basil leaves, chiffonated (I used 4-5 leaves)
Balsamic glaze***
Olive oil (2 teaspoons)

Starting with the spinach and ending with the basil, add each ingredient to a large bowl. Drizzle ~one tablespoon of the balsamic glaze and 2 teaspoons of olive on top of the salad. Mix and enjoy!

Lentils*
I used Trader Joe’s Small Whole Green Lentils, but I’m guessing any kind will work. In a saucepan, combine 1 cup lentils (sorted and rinsed), ¼ cup white wine (I used Chardonnay), 2 ¼ cups vegetable broth, and ¼ teaspoon black pepper. Bring to a boil and then reduce heat and allow to simmer for 35 minutes. When the lentils are done cooking, add a couple pinches of salt and mix well.

Toasted walnuts**
Heat a small frying pan over low heat and add a couple handfuls of walnuts. Every couple of minutes, toss the walnuts around in the pan (this ensures that they don’t burn). Do this for ~5-7 minutes. As soon as they start to brown, try a piece. If it’s crunchy, you’re good to go. If not, keep toasting for a few more minutes.

Balsamic glaze***
Heat a small sauce pan over low-medium heat. Add ½ to 1 cup of balsamic vinegar to pan and allow to simmer. I know this sounds like a lot, but it reduces to less than half the original amount! You know the glaze is done when it coats the back of a spoon.

So I know this sounds like a lot of work, but it’s really not because a lot of these ingredients can be prepped ahead of time. And in my opinion, it’s well worth the (very minimal) effort!

What are your salad must-haves?

Last Week’s Notable Meals

written by Parita 13 Comments

Oh Monday, how is it that you always seem to sneak up on us so quickly?! And you brought cold-like symptoms with you this time. Thanks.

So while our weekend was fun and relaxing, I felt a little strange the whole time – stuffy nose, itchy eyes and ears, and sneezy. I am really really really hoping this has something to do with allergies (even though it’s never been a problem for me before) because I’m going to New York next week and colds are not welcome!

Anyways, I’ve been thinking a lot recently about how to best share some of our more notable weekly meals on the blog. I decided to take some inspiration from Brittany, who shares her weekly meal plan with links to recipes where available. I can’t make any promises that this will be a regular feature (I’m not the best with consistency), but I definitely want to share our quick and easy meals more often. And just for fun, I’ll also be sure to include restaurant meals that were particularly delicious and worth mentioning.

Ok, here we go…

Healthy Mexican Pizzas with Guacamole and Spicy Crema

I used my microwave method to make the tortillas crispy. Then I spread refried beans (seasoned with cumin, chili powder, salt and pepper) and salsa on top. Next, I topped with cheese and set under the broiler for two minutes. To make the guacamole, I mixed mashed avocado, garlic, tomato, cayenne, lime juice and salt together. The crema was made with equal parts mayo and Greek yogurt, garlic, lime juice, cayenne and salt. DELICIOUS!!!

Thai Green Curry

So while I liked this meal, Vishnu was not a fan. However, he did eat some of the leftovers the next day without complaining. Unfortunately, I don’t have a recipe for this. It’s basically a combination of green curry paste, coconut oil, coconut milk, garlic, ginger, soy sauce, tofu and veggies. Not amazing but pretty good!

Pasta with Homemade Sauce and Roasted Eggplant

I could eat this everyday. For real. The pasta was the quinoa and brown rice kind from Trader Joe’s. I made the sauce using my spicy sauce recipe. And the eggplant was diced, coated with olive oil, salt and pepper, and roasted in the oven at 400* for 15 minutes. And there was a little cheese…obviously.

The Baklava Factory

On Saturday evening, after I was done napping, I asked Vishnu what he wanted to eat. When we couldn’t come up with anything that sounded appetizing to both of us, I suggested going to The Baklava Factory. I bought a Groupon a month or so ago and was waiting for Vishnu’s test to be done so we could try it out. Great choice on my part because the food was amazing! I got the veggie platter (falafel, hummus, baba ganoush, tahini sauce, grape leaves, Greek salad and pita bread), and Vishnu got a kabob platter (3 different kinds of kebabs, rice, baba ganoush, Greek salad and pita bread). YUM!

This week I plan to make a couple of Cook Smarts meals, as I signed up for an annual meal plan! You may remember that I was offered a 3 month membership to try out last year. I absolutely loved the service and decided to bring it back into our lives because I think it’ll help with our grocery budget. I’ve been going a little crazy with the food shopping lately. My goal is to create more cohesive weekly meals that build on each other with similar ingredients, and this is where Cook Smarts is perfect. Here’s to staying under budget AND delicious meals!

What was the best thing you made/ate last week?

*The Cook Smarts links above are referral links. Thank you for reading!

Mushroom and Onion Quesadillas with Cilantro Garlic Oil

written by Parita 3 Comments

It should come as no surprise when I say that Mexican is one of my favorite cuisines. I mean, what’s not to love – chips, salsa, guac, cheese, rice, beans…enough said! I am ALWAYS down for some good Mexican food.

I think one of the other reasons I love it so much is because the dishes are easier to replicate at home. There is an inherent simplicity that is great for the home cook. It’s so easy to swap out ingredients, adjust spices, etc. without totally ruining the dish. Please note that this does not mean that I make authentic Mexican. I make my own version of some of my favorite dishes.

Let’s take the mushroom and onion quesadillas I made the other night. Talk about easy and delicious! The mushrooms added a nice meatiness, while the spices came together to create an almost smoky flavor. And the cheese…the sharp cheddar cheese, while not authentic queso, took it all to another level!

Also, let’s talk about the cilantro garlic oil I made. For the past 30 years, I have been a cilantro hater. Aside from chutneys and a few other Indian dishes, I could not stand the stuff. I am still not a cilantro lover, but let’s just say that I am slowly coming around to seeing its potential…like in the oil I made last night. But for now, the cilantro paste that Vishnu uses as a sandwich spread has been working fine in my food. I’m not quite ready to graduate to the real stuff.

Anyways, make these quesadillas ASAP. It’s the perfect weeknight meal that comes together in a short period of time. And be sure to make the oil as well. It infuses a lot of flavor into the dish and is honestly finger licking good!

Mushroom and Onion Quesadillas
Makes 4 quesadillas

1 tablespoon olive oil
1 ½ cups chopped baby Portobello mushrooms
½ large onion, chopped
3 teaspoons chopped garlic
½ cup cooked quinoa/rice (optional)
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon cayenne
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded sharp cheddar cheese (or cheese of choice)
4 10 inch tortillas

1. Heat a skillet to medium heat and add oil.
2. Add the mushrooms, onion, and garlic and cook for 5 minutes or until the veggies are tender and just starting to get soft.
3. OPTIONAL STEP – add the quinoa/rice and stir everything together until combined for another 2-3 minutes.
4. Add spices (cumin through black pepper) and mix well.
5. Set mixture aside.
6. Heat a separate pan to medium heat.
7. Once the pan is warm, place one tortilla on the pan.
8. When you start to see a few air pockets forming, sprinkle ½ cup of cheese on the entire tortilla.
9. Once the cheese is starting to melt, add ½ cup of the mushroom mixture to one half of the tortilla.
10. Fold the tortilla in half and cook on both sides until light brown and crispy.
11. Repeat for the other 3 tortillas and ENJOY!

Cilantro Garlic Oil

1 ½ teaspoons cilantro paste
1 ½ tablespoons olive oil
1 teaspoon chopped garlic
pinch of salt
Mix everything together in a small bowl, spoon over quesadillas, and enjoy!

Note: We also enjoyed our quesadillas with a bit of salsa because in our house you can’t have Mexican food without salsa. That’s the rule!

What’s your favorite Mexican dish? Any fun recipes to share (links are most welcome)?

Creamy Eggplant and Potato Shak (Recipe)

CK Mondavi + Risotto

Last Week’s Notable Meals {3}

Last Week’s Notable Meals {#2}

Everything but the Kitchen Sink Lentil Salad

Last Week’s Notable Meals

Mushroom and Onion Quesadillas with Cilantro Garlic Oil

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