The week of Thanksgiving, I did a lot of cooking. Of course there was the Thanksgiving dinner. But the Hubster’s birthday was also that week and I wanted to cook something special. So, where to start when you want special… chocolate of course!

Strawberry Covered Chocolate that is.

They were soo good that I swiped one before he arrived home {Bottom right corner}. Oops!

And I made some Cupcakes from this box. It came with Chocolate mousse mix and it is delicious!!

And since substance was required I made Lamb Dhai Gohst for dinner. Unfortunately, I didn’t get any pictures of it since it was gobbled up by the Hubster.

Have you made any special dinners lately?

- ASH

Indian comfort food, that’s what this is. Soo yummy!!

Preparation:
(serves 4)

• 2-3 teaspoons of oil
• 1/2 teaspoon of mustard seed
• 2 curry leaves (optional)
• 2 cups of cooked rice (last night’s leftover rice is perfect for this)
• salt to taste
• 4-5 tablespoons of yogurt
• 1 shoot of spring onions (optional)

Cooking:

1. On a hot pan, heat oil. Add mustard seeds and curry leaves when oil is hot. The seeds will pop.
2. Add the rice and mix until the rice is hot.
3. Turn off heat and add in the yogurt. (make sure the heat is off or the yogurt will curdle)
4. Add the salt and diced spring onions.

Enjoy

- ASH

I made it! I made it! I made home made bread and it tastes .. hmm .. okay. haha

Okay, so I seemed to have disappeared for the past couple of weeks. To tell you the truth I wanted my next post to be of my sofa done. And I’m ashamed to tell you, It is still not finished. {head hung in shame} However, there is significant progress now.

Anyways, this post is about bread. home made bread. Like most of the households out there, we go through a about one loaf of bread every week. I have been meaning to try this recipe for a looong time but didn’t get the motivation to until last night. I was really in the mood for brownies. But I figured if I’m going to warm up that huge oven for brownies why not use it to make some bread as well. The recipe is from The Kitchn, have you heard of them!? They have very interesting posts and some really good recipes too.

Variation to the recipe: I added some cinnamon and raisins to my bread and sprinkled some cinnamon and sugar on the top of the loaf before putting it in the oven.

Final review: It is crispy on the outside and very soft in the inside. The consistency is in between a slice of bread and a bagel. However, since I forgot to put a “large pinch of salt”, tastes like bread with no flavor. And the amount of cinnamon and raisins were not adequate enough for the size of the loaf. However I’ll be making it again.

- ASH

My mother makes the best sweet tomato chutney. I was missing it the other day and decided to give it a try. I came pretty close .. but you know how it is .. mom’s cooking is perfect!

Please forgive my lack of (and poor quality) pictures. I was experimenting so I didn’t have much time for pictures.

Preparation:
(serves 4)

• 1 1/2 lb ripe tomatoes
• 1 1/2 tsp black mustard seeds
• 2 pinches asafoetida (optional )
• 3 garlic cloves
• 3-4 Indian curry leaves (kadipatta) (optional)
• 3-4 dried red chilis
• 3 tbsp red chili powder
• 2 tbsp salt
• 4 tbsp sugar
• 3 tbsp oil 

1. Dice all the tomatoes and slice the garlic.

Cooking:

1. On a hot pan, heat oil for a minute and then add the mustard seeds and red chilis.
2. Wait until you hear the mustard seeds pop, then add asafoetida powder, garlic, and curry leaves.
3. Fry for about 1 minute and add tomatoes. Cook on medium heat for about 10 minutes until tomato juices start to extract.
4. Cover and cook on low heat for another 10-20 minutes, stirring occasionally. If the juices evaporate add some water to prevent sticking.
5. By now the tomatoes should be pulpy. Add sugar, salt, and red chili powder. Cook covered for another 10 minutes. Halfway, taste to see if you like the sweetness and add more if needed.
6. Serve once cooled to room temperature. {I take out the curry leaves before serving but it is purely preference.} This can also be stored for up to 2 weeks in the fridge.

Bon Appétit!!

- ASH

My In-Laws are from Guyana and I’ve gone to quite a few get-togethers where I ate this AMAZING macaroni and cheese. 

  
At first I didn’t think I’d like it. It was so different from the ones that come out the blue box you get for a dollar. It is more like a pie, more solid than not. I was told that this is the Guyanese version of Macaroni. Well I wanted to try it myself but didn’t have any recipes to go off of. Of course I could have called my sister-in-law and asked her but, you know, that would have been too easy. And secondly, there is nothing Google can’t find. {Seriously!} Along came this wonderful blog named Miss Gourmet Express and saved the night.

Preparation:
(serves 4)

• 1/2 Box of macaroni elbows
• 2 Eggs
• 2 Cups of whole milk, or carnation milk, or light cream
• 2 Cups of grated cheddar cheese (you can buy the shredded in the bag)
• 1 cup grated pepper jack cheese
• 1/4 of an Onion chopped
• 2 Garlic cloves
• 1/4 Green pepper chopped finely
• 1 1/2 Tsp black pepper
• 1 Tsp Salt or to taste
• Pinch of dry Parsely
• Pinch of dry Thyme

Topping:

• Bread crumbs
• 3/4 Cup Shredded Cheddar

1. Grate the cheeses.
2. Whisk eggs in a separate bowl and set aside.
3. Have your milk portioned off and waiting.
4. Chop and set your green peppers aside.
5. Coarsely chop your onion and garlic; blend with 1/4 cup of water until smooth.

Cooking:

1. Cook the macaroni elbows with the directions on the box. DON’T overcook it.
2. Drain the pasta when ready and return to the pot it was boiling in.
3. Add and stir all of your dry ingredients and green peppers.
4. Pour in the onion and garlic mixture and keep stirring.
5. Add the milk and then stir in the eggs making sure to mix fast. Turn the stove to low heat.
6. Add the cheddar and pepper jack cheese little by little alternating each time. Taste the pasta and make sure its cheesy enough for your preference and has enough of the seasonings.
7. Fill and baking dish (usually a 9 in square or round pan would work, but use whatever pan you have that would fit). Top with bread crumbs.
8. Cover with foil and bake for 45 minutes at 325 degrees.
9. Remove foil and bake and additional 15 minutes.
10. Optional: Let macaroni pie cool for about 1-2 hours. We eat it straight out of the oven and it is just as good.

 - ASH

Have you ever wondered why there are so many spices used in Indian food, some powder and some whole? Maybe you are the type that likes to cook Indian food but does not do it so often as to buy all the spices in the world. Well here is a way to save some money, add taste, and not have a bijillion bottles/packets of spices –- make them!

 
The process is very simple and here are some that you can make {this is not a complete list}:

So when you go to buy the spices, buy the whole seeds and make the powder at home. If you have a coffee grinder that works for most spices. However, my parents have over time broken a few caps to those grinders. What our family has found that works the best is the Magic Bullet. I’m not being paid to endorse this product but over time it has passed the test of grinding up hard spices; especially when you are making garam masla.

If you are using the Magic Bullet, you will need the shorter blade. Coffee grinders already have the shorter blade in them.

Use the blade on the left side.

Then simply add your seeds and grind until you get a fine powder.

 Cumin seeds

Cumin powder

- ASH

Breakfast in bed was a great start to our one year anniversary! And cinnamon double chocolate pancakes are even better. This was one of my experiment foods that came out good.

Preparation:
(serves 2)

• 1/4 cup baking chocolate chips
• 1/4 cup cocoa powder
• 2 tsp cinnamon sugar
• pancake mix
• milk

1. Put enough pancake mix for one pancake and mix 1 tsp of cinnamon sugar, 1/8 cup chocolate chips, and 1/8 cup of cocoa powder.  
2. When the dry ingredients are mixed, add milk, enough to mix but not be too watery.            

Cooking:

1. On a hot pan, pour the batter and cook both sides.

Server with honey or maple syrup. Sorry, I don’t have the end pictures, as I was too excited to serve them.

- ASH

Turkey is not always the most savory of meats. But this Turkey Burger won us over on the first try. Yes, I’ve made it more than once already. It is also very easy to make! The best part of this recipe is that the turkey stays juicy.

Preparation:
(serves 4)

• 1 1/2 lb or 1 packet of ground turkey
• 1/2 cup finely grated Gruyere cheese
• 4 scallions, thinly sliced
• 1/4 cup dried breadcrumbs
• 1/4 cup Dijon mustard
• 1 garlic clove
• salt and pepper to taste
• oil 

Cooking:

1. Heat grill if using. Combine the turkey, Gruyere cheese, breadcrumbs, scallions, Dijon mustard, garlic, salt and pepper together.
2. Divide the mix evenly and form patties no more than 1 inch thick.
3. On the grill place patties for 1 to 2 minutes on both sides allowing them to brown. Then move the the patties to the cooler parts of the grill and cook 5-10 minutes per side (or until done).

Here’s how it came out. Place in a hamburger bun and your favorite condiments and enjoy!

- ASH

[recipe from Martha Stewart’s Great Food Fast]

Pasta sauce is so readily available in those bottles you find at the grocery stores. But they taste so bland, at least for me. I don’t want to make my own from scratch because, let’s face it, that many tomatoes can drive up the grocery bills pretty quickly. Here’s what I do with mine.

Preparation:
(serves 2 people *who like lots of sauce in their pasta *)

• 1/2-1/3 bottle your favorite pasta sauce
• 1-2 tomatoes (diced)
• 1 red onion (diced)
• 1/2 green pepper (diced)
• handful of baby spinach leaves (cut)

• 1-2 garlic cloves (diced) or 1 tsp of garlic powder
• 1/2 tsp of red chili powder
• dried oregano
• dried parsley
• 1 tbsp sugar
• 1 tbsp ketchup
• salt to taste
• 1 tbsp olive oil

Cooking:

1. In a heated pan, cook the diced onions in the olive oil until soft.
2. Add and cook the diced green peppers, about 1-2 minutes.
3. Add in the diced tomatoes and garlic (powder). Cook until the tomatoes are a bit mushy.
4. Add the cut baby spinach leaves and allow the leaves to welt.
5. Once all the fresh ingredients are cooked, add the pasta sauce and mix well.
6. Add the oregano, parsley, red chili powder, sugar, ketchup, and salt; cook for about 10 minutes on low heat to let all the flavors blend together.

And that’s it, you’re done! The whole thing should take less than 30 minutes and you get great tasting pasta sauce. In case you are wondering, the sugar and ketchup get rid of the sour taste of the tomatoes. It was a trick I learned from a college friend, back in the day. It really works!

- ASH

In our house, we love spinach. We eat it at least once a week.I also need it because I need more iron but that’s a different matter, right? I mean, who eats because they need to? We eat because it tastes good .. I mean yeah, I ALWAYS eat health.

Anywayz, I am here to share a taste good/healthy mean! Two in one, can’t beat that can ya?

Preparation:
(serves 2)

1 yellow or red onion tomato (optional) 2 tbsp oil of choice 14 oz of spinach (fresh or frozen) 1-2 cloves of garlic 1/4 tsp cumin seeds 15 oz (1 can) chick peas  salt to taste black pepper to taste

Spices (optional if you want more flavor)

• 1 1/2 tsp cumin powder
• 1 tsp coriander powder
• 3/4 tsp garma masala
• 1/4 tsp turmeric

1. Slice the onion in thin long slices.
2. Shred/cut the spinach.
3. Wash or drain the chick peas.

Cooking:

1. On a hot pan, add the oil and cook onions until soft (stir often). About 5 minutes.
2. Add the garlic and cumin seeds and stir, about 1 min.
3. If you are adding the spices, add now and stir. 
4. If adding spices, add tomatoes now.
5. Add the spinach slowly. It will condense as it cooks. Then add salt.
6. Add the chick peas. Stir about 5-10 minutes
7. If you have added the spices, add some water, bring to a boil then cover and let simmer for 10-15 minutes.

Serve with rice or roti.

This is what it would have looked like if I followed the directions.

See easy, tasty, and healthy! What do you think of it?

- ASH

Mexican! One of my favorite cuisines. This is an easy recipe and can be ready within 30-40 minutes. Good food fast means I’m happy!

Preparation:
(serves 4)

• 1 can red kidney beans (refried or whole)
• 4 tortillas
• 1 yellow or red onion
• 1/2 green pepper
• chipotle pepper (optional)
• salt to taste
• cheddar cheese
• mozzarella cheese
• salsa
• 1/2 can enchilada sauce
• oil 

1. Dice the onion and green pepper in to small squares.
2. If using whole kidney beans, grind so that it is semi smooth.
3. Grate the cheese.

Cooking:

1. On a hot pan, cook onions and green peppers until soft (stir often).
2. Add the kidney beans and stir.
3. Add salt and chipotle peppers. Stir.
4. Add some of the grated cheese. Stir.
5. Take a tortilla and line with cheese on half of the tortilla, then fill with the beans. Fold in half and place in a baking pan.
6. Once all tortillas are prepared in the baking pan, sprinkle the cheese and the enchilada sauce.
7. Bake for 10 minutes.

This can be made into burritos as well. Doesn’t that look good?

- ASH

For those unfamiliar with tindora, its an Indian gourd. You can find them (fresh or frozen)  at Indian stores and Asian stores such as (if you live in the DC Metro area) Grand Mart or Lotte. This is what it looks like.

(source)

Preparation:
(serves 2)

12 oz fresh or frozen tindora 2 small potatoes 1 yellow onion 1 clove of garlic ginger green chili (optional) 1/2 tsp of mustard seed 1 tsp oil 1/4 cup of peanuts (optional)

Spices

• 1 1/2 tsp cumin powder
• 1 tsp coriander powder
• 3/4 tsp garma masala
• 1/4 tsp turmeric

1. In a microwave cook the potatoes (in a bowl with water covering 1/4 of the potato from the bottom), until tender. Then peel the skin.
2. Slice the onions (long).
3. Cut the chili
4. Cut the garlic and ginger..
5. In a small container mix all the spices with 1/4 cup of water. <picture of spices>
6. Grind the peanuts until fine. Add water and mix.

This is what it will look like after adding the water. 

Cooking:

1. On a pan put in the oil. When hot, put the mustard seeds and let them pop. (If you have never cooked with mustard seeds before stand away or cover the pan.)
2. On low heat cook the onions until soft.
3. Add the garlic, ginger, and potatoes.
4. Add the spice mixture and mix well.
5. Cook for about 5 minutes stirring often.
6. Add tindora.
7. Add the peanut mixture (optional).
8. Cover and simmer for about 15-20 minutes or until cooked well.

Serve with rice or roti.

- ASH

As some of you know, I was challenged after I made my Greek salad. My husband and I like love the frontega chicken from Panera bread. So if I was successful in making frontega chicken, we wouldn’t have to go there! I immediately stepped up to the challenge. Tonight’s menu was frontega chicken with Greek salad on the side.

Preparation:
If you have ever had the sandwich, its ingredients are:

• Pulled smoked chicken
• Mozzarella cheese
• Chipotle sauce
• Onions
• Tomatoes
• Foccocia bread.

I needed the smoked chicken, foccocia bread, and chipotle sauce. I knew I was going to make the chipotle sauce by getting some mayonnaise and chipotle chili powder. My worries were the bread and chicken.

When I got to the store, I went to the meat section and looked and looked with no luck. Proceeding to the meat counter guy (butcher), I asked if they had any smoked chicken. The reply, a laugh as if I was crazy, followed by a “Nope, but is real good.” Trying not to let that get me, I asked if he knew where I could find some, only to be suggested to go to the farmers market. It was 8 PM, there is no farmers market open!

A bit down with disappointment, I continued on my search for foccocia bread. Here again, I had no luck. I went home with deli sliced chicken and chipotle pepper powder and some tiramisu for dessert to brighten me up again.

Cooking:
The first thing I did when I started in the kitchen was to cut my salad veggies and place them in a bowl. This would take the longest part, and I didn’t want to have my sandwich getting cold waiting for me to cut veggies.

Next was the chipotle sauce. I took about 4 tablespoons of mayonnaise and mixed 1 teaspoon of chipotle powder in to it. It should looked something like this.

The sandwich was ready to be constructed. My white baguette was cut to sandwich size. The chipotle sauce spread on to both sides. On the bottom slice, I added my tomatoes and onions. I pulled the chicken slices to look like it was “pulled”, then added it, topped with mozzarella cheese.

Next step, grilling to make panini… I don’t own a panini press. What do I do? I make one out of the items I do have! As a wedding gift I received a stove top grill/griddle. The sandwiches went on that and were pressed down by a large lid. You have to make sure it is large for two reasons. One to keep it from burning your hands while you hold it down, and two to keep as much of the heat in as possible. I pressed each side on medium to low heat for about 6 minutes.

Served with a side of Greek salad it was an awesome dish! My husband said he liked it BETTER than the Panera ones!!! I was so excited. I told him that I think I perform better with challenges. My next challenge.. tofu, general tso style! The story on that will wait for another post. In the meantime you can see the pictures of how our dinner came out.

- ASH

After I made my broccoli cheddar soup with bread and salad, my husband and I were talking about food. Good topic huh? I said to him that now we don’t need to go to Panera since the soup just as good. He refuted by saying that I still had to make frontega chicken and Greek salad before we can stop going to Panera. If you don’t know, we absolutely love frontega chicken and Greek salad from Panera. That is usually what we get with the exception of substituting salad with broccoli cheddar soup.

My challenge was on. I had to make those two dishes now. I tackled the easy one first. Tonight I made Greek salad with turkey sandwich on the side. And as with most recipes I get, I make modifications. This recipe was from is from a site dedicated to healthy living, That’s Fit. Well, if you have ever had Greek salad, you know it is not the healthiest of salads, so it was actually good that I found it!

Ingredients:

(Serves 2)

Dressing
* 4 tablespoons olive oil
* 1 tablespoons fresh lemon juice
* 1/2 teaspoons fresh chopped garlic
* 2 teaspoons red wine vinegar
* 1/2 teaspoons dried oregano
* 1/2 teaspoons dried dill weed (I don’t like dill so I opted out with this one)
* salt and pepper, to taste

Salad
* 1 large plum tomatoes, coarsely chopped
* 1/2 cucumber, coarsely chopped
* 1/3 red onion, peeled, chopped
* 1/2 green bell pepper, coarsely chopped
* 1/4 cup pitted black olives, coarsely chopped
* 3 cups romaine lettuce, chopped
* 1/2 cup crumbled feta cheese

Cooking:

1. Whisk olive oil, lemon juice, garlic, vinegar, oregano and dill weed until well blended. Season to taste with salt and pepper.

2. Combine the salad ingredients, minus the cheese. Toss with dressing.

3. Sprinkle feta cheese over top and serve.

Now for the turkey sandwich, I used honey smoked deli turkey slices. I used the leftover wheat baguettes from the night before for the bread (toasted), along with pepper jack cheese, lettuce, onions, and mustard.

All in all, took me 20 minutes max to fix it all up. Next up is frontega chicken!

Here’s how mine turned out.

- ASH

Today at work, I was thinking about what to make for dinner. I had dance class so I’d be home a bit later than usual so I needed something fast. I thought soup would be good, with some bread and salad on the side. So I did a quick search and found something I would like to eat/drink for dinner. Broccoli cheddar soup. I found it on Allrecipes.com.

So before dance class, I headed to the store for the ingredients I was missing. When I got home, it took all of 30 minutes to make the whole thing. I was impressed with the turnout and the fact that it didn’t take long or much effort to make. Don’t you love it when things work out so nicely!? So here’s the recipe, with some modifications.

Ingredients:

(Serves 4)

• 2 tablespoons and 2 teaspoons butter
• 2/3 onion, cut into medium dice
• 1-1/4 teaspoons garlic powder
• 1/4 teaspoon ground white pepper
• 3/4 of a broccoli bunch, chopped
• 1 potato, cut in squares (optional)
• 2-2/3 cups chicken broth
• 1/3 cup all-purpose flour
• 1 cup whole or 2% milk
• salt to taste
• 5 ounces shredded sharp Cheddar cheese
• 2 ounces shredded Pepper Jack cheese (optional)
• 1 teaspoon Parmesan (optional)

Cooking:

1. Melt butter over medium heat in a stockpot. Cook the diced onion in butter until softened. Add garlic and pepper; cook for 1 minute. Then stir in broccoli and potatoes, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.

2. Toast your favorite bread on the side (I used whole wheat baguette)

3. Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.

3. Season with salt to taste. Stir for about 5 minutes longer for a thicker soup.

4. Serve in bowl with sprinkle of Parmesan cheese. Add salad and bread for a complete meal.

Wasn’t that simple?!

Here’s how it turned out

- ASH