You Guys! I’ve been so quiet here for most of summer, its also because of a new adventure I took upon myself…too soon too fast, something that wasn’t ever on my bucket list. I’ll spare the details for another blog post.
Its no news that burgers of all kinds are possibly my favorite make ahead meal prep foods, eat it over a bun, toss them over a salad, with breakfast eggs or even snack on some leftovers. There are two vegan burger recipes on the blog that are also great make ahead options, these beetroot and lotus root burger recipes are super!
Even though Kale is one of the most trendiest leafy greens out there, I didn’t like the way it tasted until I stumbled upon Fed & Fit’s Lemony Kale recipe which was a complete game changer! I’m now a believer that fat and acid combined can make Kale taste so so good. Post this revelation I tried massaged kale which of course opened new doors and massaged kale salads are my latest obsession.
As a child I was always fascinated by beets, probably because of it’s lovely deep ruby pink hue…beets are nature at its best – pretty looking, naturally sweet and so rich in minerals. They’re also packed with tons of health boosting nutrients – iron, manganese, copper, potassium and of course as a result are very healthy. They are also low in sodium, fat and high in fiber.
Tacos are hands down my favorite food in the whole world, but of course they have to be street style tacos! Which means, warm soft tortillas, well seasoned and charred meat (carne asada or chicken being my preferred ones), topped with finely chopped red onions or pico de gallo, cilantro and a squeeze of lime…sooooo good.
Salmon is possibly my favorite fish, it has so much flavor and is extremely versatile. Over the last few months I’ve explored different methods of cooking this uber-delicious fish and have come to realize that it needs to be cooked just perfectly and over done salmon can make it too dry and chewy. Also, different cuts for Salmon do matter, I like small fillets to whip a quick meal together on week nights or something more fancy on weekends, like a salmon steak.
After making my first legit Melt spice blend – Coriandrum Pepper, it was time to dive into actually using it in recipes. This is where the fun begins and the options are limitless. The blend works wonderfully as a spice rub for different kinds of meats and has tones of citrus along with a tingling-spicy-peppery after taste.
After all the sugary goodness over the last few weeks, the new year begins on a bitter but healthy note. I’m not big on resolutions but new beginnings and a fresh start is always a good thing!
So for me, hitting the reset button this year includes –
I’m always on the look out for healthy food that can also satisfy the taste buds. There are days when I want to break the monotony of eating the same thing for lunch over and over again, so on one such day I pinged my friend Shweta of The Weekend List. She of course obliged with this wonderful chicken-sweet potato stew recipe, I’m loving this and plan to make it a lot more in the upcoming winter months.
Over the past few days the temperatures have been frigid cold and we got couple of inches of snow today, it was a perfect day to stay in and eat something comforting. A bowl of Dan Dan Noodles from Han Dynasty would’ve been ideal to beat the cold but of course since that wasn’t going to happen, I had to take it upon myself to make something even remotely close.
Okra (Bhindi in Hindi) and I have a strange relationship, growing up it was possibly one of my favorite vegetables. I have memories of going over to my mom’s friends place, she cooked the best fried crispy okra, sprinkled with dried mango powder, paprika and salt, YUM! Ever since moving to the States, in the last decade or so I haven’t eaten too much of it. Also I don’t particularly fancy the oil dunked ‘bhindi masala’ served in India restaurants here.