Tag: quick meals
Spinach and Roasted Corn
This is one my favorite vegetarian, Indian dishes to make. Usually spinach is paired with paneer or some kind of meat in Indian cuisine. Years ago, we had corn and spinach at a restaurant and I thought it was delicious. The spinach is cooked the same way as in the other dishes but somehow corn gives it a wonderful, unique flavor.
I changed it up a bit- of course. I used the roasted corn I buy from Trader Joes. It has a delicious smoky flavor. I also cooked the spinach with dried fenugreek- which brings a unique earthy flavor. It also mimics the smoky flavor of the roast corn really well.
I made it when a friend came over. Everyone loved it including the kids. Make this dish next time you are looking to make something different…
- 1 medium yellow onion, chopped
- 4 garlic cloves, peeled
- 2-inch ginger, peeled
Process the onion, garlic and ginger in a food processor. Keep aside.
- 1 16 oz pack frozen chopped spinach, thawed
Blend the thawed spinach until smooth. Keep aside.
- 2 teaspoons cumin seeds
- 3 tablespoons extra light olive oil
- 1 cup tomato puree
- 2 teaspoons salt
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 teaspoons coriander powder
- 1 pack fire roasted frozen corn from Trader Joes (or 3 cups regular corn)
- ¼ cup dried fenugreek leaves (methi)
- ¼ cup half and half
Heat a heavy saucepan with the extra light olive oil. Add the cumin seeds and sauté for 20 seconds on medium heat. Add the onion mixture and sauté for 10 minutes on medium heat, stirring constantly. Add the tomato puree and sauté for another 10 minutes, stirring constantly. Add the blended spinach, salt, turmeric, cayenne pepper and coriander powder. Mix well. Add the corn and fenugreek leaves. Mix well and cook on a medium low heat, covered for 15 minutes. Take the lid off and turn the heat up to high. Add the half and half and stir constantly while cooking for another 5 minutes. Taste for seasonings.
Roast Chicken with Orange and Ginger
We had just come back from a party and had some cauliflower manchurian which is a Chinese style dish with Indian flavors. I decided to make it for dinner but needed a protein to make with the veggies. I thought of chicken and decided to roast dark meat pieces with some Asian flavors. I thought of tamari, orange juice and ginger. I had lots of oranges in the fridge and decided to use them up. I reduced a mixture of orange juice, tamari, honey and ginger to make a delicious glaze for the chicken.
I placed the chicken pieces on a cookie sheet and poured the glaze all over and roasted the chicken. In retrospect, I should have saved some glaze to pour on top of the chicken once it was cooked. The chicken pieces came out all dark and gooey with the glaze all over them. Remember to line your cookie sheet as the glaze creates quite a mess once is cooked.
The chicken was delicious with the cauliflower and some brown rice. The cauliflower recipe coming up tomorrow…
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Roasted Broccoli Rabe and Sausage Pasta
If I had to describe this dish in one word- yum comes to mind. I have mentioned before how I love this combination of flavors- especially in a pasta. I love, love broccoli rabe- it is one of my favorite vegetables.
The problem is my daughter and husband don’t care for it as much- the pasta dish I mean. They like pasta with red sauce and the one I normally make has no sauce. They don’t like it- but I love it.
This is a compromise since it has a fresh ricotta sauce. I was watching Rachel Ray and she made something similar- where she roasted the broccoli rabe and the garlic and mixed everything with ricotta. I thought it was a fantastic idea and decided to add sausage in there as well and make it a one pot meal. I made a special trip to Whole Foods and bought fresh ricotta- if you can do purchase it for this recipe. It makes a big difference in taste- a lot creamier and fresher.
The dish is super simple and quick to make- ideal for a weekday plus I got a thumbs up from the rest of the family!
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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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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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Leftover Shrimp and Sausage Paella
This is what I came up with the leftovers from last night’s dinner. I had some shrimp- not too many, so I chopped them up into small pieces so a little goes a long way.
My husband loves paella, especially the kind with lots of red sauce- he is crazy about anything with red sauce.
I made this paella with arborio rice since it is creamier than the regular one. I cooked it like a risotto but didn’t stand in front of the stove, stirring constantly. Instead I added most of the broth at once and let it cook. It resulted in a very delicious and perfectly cooked paella.
To start the process, I crumbled up the leftover chorizo and cooked it with the onions and garlic. I added rose wine because that is what I was drinking. Tomato sauce and chicken broth later, I had a yummy dish. By adding the frozen peas, I had a one pot meal.
A neighbor and my daughter’s friend stopped by and joined up for dinner. They both ate up the paella and complemented on the taste.
Next time you have leftovers- make a paella!
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Tamarind Chicken with Green Beans
One of my favorite ingredients to have in my pantry is tamarind. I have the regular dried tamarind that I get from the Indian store but I also have the tamarind concentrate which is available at most grocery stores like Whole Foods. The concentrate is always in my fridge and I use for a lot of things including dressings, sauces, etc. It is easy to use and a little goes a long way. I love the earthy, tangy flavor it imparts to all the dishes- especially when it is paired with honey or sugar.
In this dish, I wanted to make a quick stir fry and wanted to use the tamarind concentrate to replicate a few Thai dishes I enjoy at Khun Thai– one of our favorite restaurants. I love the mixture of flavors in my mouth- sweet, sour, spicy and savory- my mouth waters as I write….
I marinated the chicken pieces and mixed up a quick sauce for the stir fry. I had green beans in my fridge and I thought it would be a great combination with the chicken and the tangy sauce. I made brown rice on the side and it was a perfectly balanced and delicious meal.
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