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Smoked Salmon and Spinach Omelette

Smoked Salmon and Spinach Omelette

Yay, we have moved into our apartment. And its a big old mess here.

Boxes, books, clothes, toiletries, toys seem to be all mingled and on top of each other.

The only one place that is sorted out is the kitchen. Last night we made a trip to Whole Foods to replenish the food supplies. We were the grumpy and hungry parents with a whiny 3-year-old in tow. With supplies back in the kitchen, now we are back in business.

Smoked Salmon and Spinach Omelette

Today, Vipul had a smoked Salmon and Spinach Omelette. Still diet food but all gussied up with Smoked Alaskan Salmon.

A combination that we normally have when we eat out or when we visit Poonam.

Simple recipe that goes well with the Olive bread from Whole Foods smeared with fresh avocados. Give it a try with fresh eggs and home-grown spinach – if possible. The flavors party in your mouth. No kidding.

I could probably have it again for dinner. Yipee for cooking in your own kitchen and for breakfasts for dinners!

Smoked Salmon and Spinach Omelette

Smoked Salmon and Spinach Omlette Recipe

Serves 2

  • 4 eggs
  • 1 cup fresh spinach leaves chopped into ribbons
  • Salt and pepper to taste
  • 1/4 – 1/2 cup Smoked Salmon peices
  • 1 teaspoon oil or bacon fat

1. Beat the eggs with salt and pepper and spinal till pale yellow and fluffy.

2. Heat oil in a skillet. Whip the eggs once while the oil heats up. When hot, pour half of the eggs mixture in the skillet. Once the eggs are set on the bottom, gentle loosen the sides and flip the omelette. Layer the smoked salmon pieces. Cook for another minute or so. Fold in half and slide on a plate.

Serve warm with  toasted bread. avocados, roasted tomatoes and coffee.

Paneer Masala Toast

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I am in the last few weeks of pregnancy. In the home stretch. So far everything has been same as first pregnancy.

Except that since I am at home ( and pregnant and writing  food blog), I am hungry. A lot. All the time.

After breakfast. After lunch. And mostly immediately after dinner. Also especially around 4:00 pm.

I feel like a cow, grazing all day long.

Fed up with constantly raiding the fridge, I decided to make something more filling and scrumptious so that I could eat it again.

Paneer masala toast was born out of that necessity.

Hot buttered toast, spicy paneer spread on it and topped with cool crunchy tomatoes.

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I ate one. And decided to save one for Varun as he loves paneer. But it was so good that I made myself another one half an hour later. Gobbled it all up. Cleared it all up so there was no trace of it left.

I felt so bad ( for being a bad parent and not sharing it with Varun) and yet so good.

I have to make it again. In a bigger batch. And share with family. Because thats what home cooking and parenting is all about. Right? Right?

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Paneer Masala Toast Recipe

  • 1/4 – 1/2 cup fresh paneer crumbled ( use tofu instead of paneer)
  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1/2 serrano chili finely diced
  • 1/4 cup finely diced red onion
  • Pinch of Cumin powder, Corriander powder
  • Handful of cilantro leaves finely chopped
  • Salt to taste
  • 2 slices of whole grain bread
  • 1 tablespoon butter
  • 1 tablespoon pesto sauce
  • 2-4 slices of tomato

1. Heat oil in a skillet. Add cumin seeds once heated. As the seeds sizzle, add the chillies and red onion. Let the onion cook for a minute or so taking care not to burn it.

2. Add the spice powder and paneer. Add salt. Mix well.

3. Add cilantro leaves and let cook for another minute or so till the paneer is cooked. Taste and adjust seasonings.

Remove and keep aside in a bowl.

4. In the same skillet, heat tablespoon of butter. Grill bread slices in the buttered skillet. Flipping over once browned taking care not to char it.

5. Once the bread is grilled, spoon pesto sauce on one of the bread slices. Layer the paneer masala filling. Lay the tomato slices on top.

Cover with the other grilled bread. Press down with a spatula.

6. Remove from the skillet and cut in half.

Serve warm with ketchup and hot tea!

Overnight Oats With Blood Orange and Almonds

Overnight Oats with Blood Orange and Almonds

Thanks everyone for reading the rather long post on Real Food Matters. I know it was long but I wanted to write it up so when we fall off the wagon or are tempted by unprocessed foods, I could go back to it and remember why we are doing this in the first place.

Appreciate all your likes and comments on Facebook!

One of the first things to get your day’s diet on track is to have a healthy filling breakfast. But for most of us to prepare breakfast in the morning rush is hard. Plus if you have to balance all food groups including vegetables then it gets trickier.  Also, some of us don’t have time to wait for porridges, omelets etc to cool down before we can sit down and eat.

It becomes easy to resort to coffee and a bagel routine. And while at that coffee shop, donuts and other pastries always tempt me. I see past the whole grain wraps and pick myself a sweet treat.

Overnight Oats with Blood Orange and Almonds

But a little effort previous evening pays off. Not just in saved $$ but in a healthier meal. And you let the refrigerator do all the work while you sleep. By the time you wake up and have your coffee, you have a creamy porridge ready.

Boiled eggs, overnight oats and low sodium V8 is a colorful, healthy start to the day.

It can be made in individual servings making things even easier or stored in a to go container to eat on the go. I read online about folks who make it for the entire week with different toppings (peaches, berries, stewed apples, nuts, granola etc) and you are set.

Give it a try next week for an easy – breezy healthy wholesome breakfast!

Overnight Oats with Blood Orange and Almonds

Note:

1. Don’t use the instant oats for this, they will turn into a mush which I am not a fan off. While nutritionally the same, instant oats have higher glycemic index as they break down and are digested faster compared to the thicker rolled or steel-cut oats.

2. Adjust the sweetener based on fruits that you are using. Go light if the fruit is sweet or stewed – like apples.

Overnight Oats Recipe

  • 1 cup whole rolled or steel-cut oats ( not the instant kind)
  • 1 1/2  cups water
  • 1/4 cup milk
  • 1/2 banana mashed or 1 tablespoon dark Grade A maple syrup (optional sweetener)
  • 1 tablespoon chopped nuts ( walnuts, almonds , pecans based on what you have on hand)
  • 1/4 cup chopped fruit ( based on what you have on hand)
  • Nuts and Fruit – For Garnish

1. Wash the oats in water and then mix all the ingredients listed above other than garnish.

2. Put them in individual bowls. Keep it in the refrigerator overnight.

3. Top with nuts and fruits.

Serve as is.

Crunchy Raddichio, Beans and Broccoli Salad In Soy Sriracha Dressing

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I was getting tired of the green salad recipes. I suppose Vipul was too so to mix things up a little, I made him a crunchy salad.

I had celery, broccoli, green beans and raddichio on hand. The last was an impulse buy. This is a winter vegetable. In season here in US. A new one to add to our routine. Its purple and white ribbed leaves are so beautiful. Tempting. Inviting.

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I didn’t really know what to do with it and was torn between roasting it and eating it as is. I ate one raw, and it was so bitter. I know based on my Indian cooking experience that if a vegetable is bitter, blanching it in water removes the bitterness. I decided to go with that approach.

Raddichio was chopped and soaked in hot water.

Broccoli and green beans were blanched in hot water.

Kidney beans were marinated.

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Everything was tossed in a soy sriracha dressing and served with salmon.

It was crunchy, flavorful, a little spicy and a little tangy.

Vipul was tired of chewing all the crunchy vegetables so if your guy is like him then serve it as a side rather than a main salad. I topped mine with cold soba noodles in sesame oil and let me tell you it was 100% yumm!

Will make this again, in a heart beat.

Note: Sriracha sauce has sugar in it. So if you are on no sugar diet, replace sriracha sauce with another hot sauce of your choice.

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Crunchy Raddichio, Beans and Broccoli Salad In Soy Sriracha Dressing Recipe

  • 1/2 head of raddichio thinly sliced (about 2 cups of sliced leaves)
  • 3 cups hot water + 2 cups water to blanch vegetables
  • 1 tablespoon sriracha sauce (use less if you want it to be little less spicy)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1 can kidney beans, drained and rinsed thoroughly.
  • 1 1/2 cups brocoli chopped roughly
  • 1/2 cup green beans diced
  • 1/2 cup celery diced

1. Soak the raddichio leaves in hot water for about 20 – 30 minutes to remove the bitterness from the leaves. Set aside.

2. Whisk together siracha, soy and sesame oil. Toss some of the dressing over the kidney beans. Set aside in a large bowl.

3. In the meantime, boil water in a saucepan. Once you have a rolling boil, blanch broccoli and green beans in hot boiling water till they turn bright green.

4. Once the vegetables are blanched, scoop them out and add them to the kidney beans bowl.

5. Drain the water from raddichio leaves and add the leaves and celery to the kidney beans – vegetables bowl. Add some more of the soy -siracha dressing.

Toss well. Taste and add more dressing as appropriate.

Serve immediately with grilled salmon or tofu.

Everyday Dinner: Skillet Grilled Cheesy Whole Wheat Quesadillas

Vegetable Dinner Quesadillas

Would you like a cheese paratha?

Varun’s aunt asked him during one of our visits to Mumbai. His default answer. No.

Knowing that this is something he would like, I asked her to make one for me instead.

And when he saw the crunchy, cheese oozing paratha, he wanted to have one too.

Recently we bought whole wheat tortillas and while preparing a salad for Vipul, I wondered about our dinner. It had to be quick and easy, since Varun wouldn’t allow me to tinker around in the kitchen for long.

A cheese paratha inspired whole wheat quesadillas were born.

Spring onion, cilantro and ginger were quickly sliced up and mixed with a bit of salt and paprika. Cheese was grated and added to the mix.

A tortilla roasted on the skillet. The mix spread out, tortilla folded and then grilled on other side.

Within minutes, we had a piping hot meal that was enjoyed by all ( Vipul had one wedge as the aroma of grilled cheese was hard to resist!)

Skillet Grilled Cheesy Whole Wheat Quesadillas Recipe

Makes 2 servings

  • 2- Ready made whole wheat tortillas or roti (from Indian stores)
  • 1/2 cup grated cheddar cheese
  • 2 spring onions sliced ( white and green parts)
  • 1/2 inch knob of ginger root peeled and minced
  • Handful of cilantro leaves finely chopped
  • 1/2 teaspoon paprika or red chili powder
  • Salt to taste
  • 1 teaspoon oil for grilling

1. Mix all the ingredients from cheese to salt in a bowl. Taste and adjust for seasonings.

2. In a skillet, heat a whole wheat tortilla. One heated, flip it over. Spoon the cheese mixture liberally and fold in half. Cook on each side for a minute or so till the cheese melts. Take care that the tortilla doesn’t burn.

3. Cut into wedges and serve warm with fresh fruits and salad.

A Yellow Whole Wheat Egg Yolk Pasta

Egg yolk whole wheat pasta

Sorry for the almost weeklong absence. This was the week when most of the pre-school applications for Varun were due. And we had not even toured some of the schools; which is mandatory in some cases before applying.

With Vipul at work, the task was on me and I was driving all over the town to attend the last few tours that the schools had. I joked one evening that we need a SCRUM board to just track the schools and their process (plus other things we had to do like pick up house keys, find a pediatrician closer to new house, possibly look for an interim preschool closer to our new apartment etc).

Egg yolk whole wheat pasta

To be out and about, I used to have a heavy breakfast (fried eggs and cereal) so it would tide me over till lunch.

I don’t like yellows in my eggs. Its been the case since I was young and before the low-fat/carb diet etc were even part of my vocabulary. I can’t stand their smell unless it is poached or baked.

Egg yolk whole wheat pasta

So, what do you do with the yellows? They are actually rich in vitamin A and D, folic acid, potassium and selenium – not to mention protein and omega-3 fatty acids. The bulk of nutrition in an egg is in the yolk.

Instead of discarding them as I previously used to do, I used a recipe that I read in Jamie Oliver’s cookbook to make a pasta dough with  flour and egg yolks. Knead this with a little water like nobody’s business. And you have a dough that can be rolled, filled or shaped.

You will have a naturally yellow whole wheat pasta that is rich in nutrients and then can be made into anything you like. I don’t have a pasta making machine, but it can easily be rolled thin and cut up to make fettucine.

Egg yolk whole wheat pasta

I gave a small dough to Varun and he rolled and played with it while I made the rest for us. This pasta cooks in a couple of minutes and topped with olive oil, parsley and pepper was one the yummiest meals in a while.

Am in love with making fresh pasta. Next time, I plan to add some chopped spinach or kale to sneak in some veggies!

Egg yolk whole wheat pasta

Whole Wheat Egg Yolk Pasta Recipe

  • 1 1/2 – 2 cups whole wheat flour + 1/4 cup for rolling
  • 5 egg yolks
  • 1/4 cup water
  • 1 teaspoon olive oil ( for greasing)
  • 7-8 cups water (to boil pasta)
  • Salt and Pepper to taste
  • 1 teaspoon fresh parsley chopped
  • Olive oil, parmesan cheese to top and serve per taste

1. Take the flour on  the counter and form a well in the center.  Add egg yolks. And a little bit of water.

2. Oil your hands. Mix a little bit of yolk and flour, in circular motions, incorporating more and more flour on each pass. The mix does get hard, dry and crumbly. Don’t give up. Use a little bit of water if it’s too dry. Keep kneading.

Using the heel of your hand, massage and knead the dough till it comes together and eventually becomes soft and pliable. This took me about 15 – 20 minutes.

3. Set the dough aside for 30 mins to rest.

4. Set water for pasta to boil.

Flour the counter and then roll the pasta into largish ovals/circles and cut up using a knife. Or use a pasta making machine if you have one.

5. When the water has a rolling boil, add the pasta. Cook for about 2 minutes till the pasta floats to the top.

6. Season with salt and pepper. Top with some olive oil, parsley and cheese.

Serve warm!

 

 

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