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Blueberry and Orange Duffins
Here is my latest version of our favorite sweet snack. My daughter loves duffins and can’t get enough of them. She is always reminding me to make more.
Honestly- I keep forgetting or get too busy- and then remind myself how quick they are to make. I am usually done mixing them before my oven gets to the right temperature.
So, I finally decided to make them as I got back from Trader Joes. I bought dried wild blueberries and planned on adding them to the duffins. I paired the blueberries with some orange zest. I added half the amount of the milk in the original and substituted orange juice for the other half. The combination of the zest and the juice imparted wonderful flavor to the duffins.
I tasted one as they came out of the oven and really liked it but was a bit afraid my daughter may not enjoy the flavor. I gave one to her later in the afternoon and she claimed they were the best duffins I have ever made.
So, there you go- try the blueberry and orange ones- they are really good.
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Tuscan Shrimp and Cannellini Beans
I made this dish after eating at an Italian restaurant in Chatham- D’Oro. I reviewed it for the Patch. I liked the place and we ordered a shrimp and bean dish for an appetizer. It was good but not great and so I decided to replicate and improve it a bit- to my taste.
The white beans in the original dish were tender but without a lot of flavor. I cooked the beans with a bit of pancetta and garlic to give it a lot of flavor. I also added some shallots and rosemary as well. I finished the dish off with my home grown cherry tomatoes and white wine. All the aromatics and wine made a huge difference and added a lot of flavor to the dish.
I marinated the shrimp in lemon juice, olive oil and salt. I quickly grilled it outside and served it with the yummy beans. I served the dish with some yummy bread and red wine.
My daughter ate it with some reservation but enjoyed it once she got over eating something new.
Serve this dish for an appetizer or a meal with a salad. Either way it is delicious.
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Moong Dal with Spinach (Lentils with Spinach)
This is a great dish to make through the week. It is simple and quick. Especially since I used these particular lentils- moong. They take all of 15 minutes to cook up. I have quite a few lentils in my pantry which is great when I don’t have anything else to cook.
I made these simply with some turmeric, salt and garlic. I let the lentils cook for a while and then added the frozen spinach- another thing I have on hand- it is extremely versatile and easy to use.
While the lentils were finishing up, I heated up some ghee (butter can be used instead) and added cumin. I added the mixture to the lentils and that was it. I served the lentils with some rice and it was a delicious weeknight meal. Everyone loved it.
Make these lentils through the week- they don’t take long at all.
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Macaroni and Cheese with Tomatoes and Spinach
My daughter’s friend was coming over for dinner and I didn’t have anything to serve. I didn’t want to cook the boxed macaroni and cheese and so decided to make my own. There is nothing wrong with the boxed kind (especially the healthy ones) – I do make it once in a while but I try not to serve it very often.
The fact is it doesn’t take very long to make your own from scratch. I made the bechamel or white sauce quickly and added the shredded cheese. I boiled whole grain pasta on the side and added that to the mix. I had some homemade tomato sauce which I added as well. Now, in order to make it balance, I needed to come up with a vegetable. I always have frozen spinach in the freezer. I added some of that as well and put it all in an oven proof pan and baked it for about twenty minutes. Best of all- it was a one pot meal- yay!!!
The kids enjoyed it but did not appreciate me calling the pasta macaroni and cheese. They informed me anything with spinach and tomato sauce is not mac and cheese….
- ½ pound whole grain penne or elbow pasta, cooked al dente
- 1 small yellow onion, chopped
- 2 tablespoons olive oil
- 3 garlic cloves, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoon fresh basil, chopped
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1½ cups shredded mozzarella cheese
- 1 cup homemade tomato sauce
- 1 cup frozen chopped spinach
- Salt
In a large frying pan heat the olive oil. Add the onion and garlic. Saute on medium heat for 3 to 4 minutes or till soft. Add thyme and basil. Sprinkle the flour and sauté for a minute. Add the milk and whisk gently to remove lumps. Bring to a boil and simmer till thickened. Add cheese and mix well. Add the spinach and tomato sauce. Mix well and add salt. Add the cooked pasta and place in an oven proof container. Bake in a 350 degrees F for 20 minutes.
Feta Omelet with Mixed Greens
I am always looking to eat something yummy with the gg crackers I eat everyday. Since they are not the yummiest things to eat, I like to pair them up with a healthy and delicious protein. I usually eat a couple for breakfast with some low fat cheese and hummus. I try to have few for lunch as well and sometime run out of ideas.
I usually eat them with cheese and salmon or whatever protein I have in the fridge.
For this meal I decided to make an omelet for myself. I love eggs for the protein and taste. They fill me up, especially with the gg crackers. I took two eggs beaten with a splash of milk. I also added feta cheese – just a bit. Feta is lower in fat than the other cheeses so it is a good choice. I then added a cup or more of mixed greens right into the omelet. It is like having a salad with my eggs. I folded the omelet and served it with the crackers.
The omelet is simple and super healthy with just a bit of oil. Try this meal next time you run out of ideas for lunch or breakfast especially if you are eating the gg crackers.
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Brown Rice with Minted Green Peas
I served this super healthy rice dish with the lentils I made yesterday. I love when I am able to make very flavorful dishes that are good for you. Especially when I am feeding my daughter and husband. As the cook in the family, I feel responsible for feeding them delicious and healthy food. I want to make sure my daughter grows up learning healthy eating habits.
This takes absolutely no time at all. I had cooked brown rice in the fridge so it didn’t take me long at all. You can also use the frozen brown rice available at Trader Joes. I always have some on hand. It is great for a quick meal.
For this dish, all I did was saute a shallot in some olive oil. I then added some sweet, frozen peas and chopped mint. The rice came next with a bit of salt. That it- all done. It was delicious with the brown lentils. It was a healthy meal we all enjoyed…
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Brown Lentils with Fennel Seeds
These lentils are really delicious and easy to make. I used a few ingredients that are more prevalent in Kashmiri cuisine. I used fennel seeds and black cumin seeds. Fennel seeds are usually used for both sweet and savory dishes. I love the flavor it imparts in the savory ones. It gives them a very floral, earthy taste and aroma. It is one of my favorite spices to use. I especially love it in tea.
For these lentils, I started by cooking them in chicken broth. Typically lentils in India are cooked in water but I have been using chicken broth. I like it because it imparts extra flavor without a lot of effort. I added ginger, salt and turmeric.
The lentils don’t take very long to make. Once they became soft, I added sauteed fennel and cumin seeds. I tasted for seasonings and cooked the dal for another few minutes before I turned the heat off. I then added some low fat sour cream to finish off the dish. It provided a nice tang and delicious creaminess without a lot of calories. I served the dal with some rice and it was a great meal.
The fennel and cumin flavor came through clearly in the dish. It is a bit different and delicious- definitely try the brown lentils with fennel seeds…
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