Category: Sides


Nov
2013

Skinny Zesty Salad

categories: Dinner, Fall, Lunch, Quick Fix, Salads, Sides, Summer

Skinny Zesty Sala1

 

After hogging lots and lots of sweets and fried stuff during 5 days of festivities in the past week, believe it or not, but my digestive system needed a break. So I am doing a cleanse/detox for few days.

I made this skinny salad for lunch one day and have fallen in love with it since then. It is so versatile, protein-packed and healthy even for people with diet restrictions. Yes! It is suitable for all the vegetarians and vegans out there! A complete meal in itself.

Add any or all of the ingredients mentioned below or whatever you have in your refrigerator. Don’t like uncooked Paneer/tofu? Don’t worry! You can grill it with a bit of olive oil and some seasoning before adding it to your salad or skip it. I once made this with just apple, pear, pomegranate and it was still lip-smacking!

So do your body a favor, give yourself a break from cooking and make this hearty salad! 🙂

Skinny Zesty Sala2

Skinny Zesty Salad

Serves: 2 as a side and 1 as a main-course

Ingredients:

  • 1/2 Tbsp extra-virgin olive oil
  • 3-4 cloves of garlic, finely chopped
  • 1 cup broccoli florets
  • 200 gm Paneer/extra-firm tofu, cut into 2 inch-long thin strips
  • 1 small red bell pepper, chopped into thin strips
  • 1 small yellow zucchini, cut into semicircles
  • 1 small apple, thin slices
  • 4 Tbsp black olives
  • Bunch of lettuce
  • few sprigs of parsley, finely chopped

For dressing:

  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp white wine vinegar
  • Juice from 1 lemon, or more to taste
  • Zest of 1 lemon
  • Salt and pepper, to taste

Directions:

  1. Heat a small pan on stove and add 1/2 Tbsp oil to it. Add garlic and broccoli florets. Stir fry till cooked, approximately for 4-5 minutes. Be careful not to burn garlic. Set aside.
  2. In a small bowl, mix all the ingredients for dressing.
  3. In a medium bowl, add stir-fried garlic and broccoli florets. To this, add prepared paneer/tofu, bell pepper, zucchini, apple and black olives. Pour dressing over it and toss nicely.
  4. In a salad serving bowl, arrange lettuce at the bottom. Add salad on top. Sprinkle with chopped parsley and serve immediately*.

*If serving later, refrigerate the salad and add apple just before serving.

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Oct
2013

Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing

categories: Dinner, Dips, Dips & Sauces, Fall, Lunch, Quick Fix, Sauces, Sides, Uncategorized
Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing4
Past 10 days were a blur at our house.. Between Karva Chauth party and my girl gang gathered at the house for the wedding, I hardly had time to squeeze in a blog-post. Those were such good days and in all honesty, I didn’t want them to end! Exciting times filled with fun, laughter and so much joy!! I’m going to cherish the precious memories of this time spent with friends and family forever. Moments like these is what makes our life worthwhile.
Between all the festivities of the past weekend and coming weekend, I am doing a detox of my own with fruits, soups, stir-fries and salads. Gearing up for the next big weekend, you see! You won’t believe how many great recipes I have lined up for you all! But before that enjoy this humble dish which truly deserves a place in your repertoire! 🙂
Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing2
Today’s recipe is simple but totally lip-smacking.
I mean it has potatoes & peanut butter in it so of course! 😉
Just some roasted veggies with healthy yet delicious dressing. Perfect for the ‘touch of cold’ weather we are experiencing here.. It is great as a side dish or as a whole meal in itself.. I had it for dinner and could not finish it entirely. The recipe can easily be doubled, tripled or quadrupled as per your needs. I used regular potatoes but baby potatoes would be amazing too!
Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing3
Roasted Asparagus & Potatoes with Peanut Butter & Buttermilk Dressing
Serves: 2 as a side-dish or 1 as a lunch/dinner
Ingredients:
Roasted vegetables:
  • 4 small potatoes, cut into 1-inch cubes or 12 baby potatoes, halved
  • 20 spears of asparagus cut into 5-inch pieces, hard woody ends discarded
  • 1 tsp olive oil
  • Salt & pepper, to taste

Dressing:

  • 4 Tbsp buttermilk
  • 1 Tbsp + 1/2 tsp crunchy peanut butter
  • 1/4 tsp honey
  • 1/4 tsp red chilli flakes
  • 1/2 tsp lemon juice
  • salt & pepper, to taste

Directions:

  1. Preheat the oven to 200ºC/400ºF. Arrange prepared potatoes and asparagus on the baking tray. Sprinkle with oil, salt and pepper and toss together. Let it bake in the oven for 10-12 minutes. Remove the asparagus from baking tray and return the tray to oven. Let the potatoes bake for another 15 to 20 minutes till fork-tender.
  2. In a small bowl, mix together all the ingredients for the dressing.
  3. Serve the roasted vegetables smothered with the dressing.

Enjoy!!

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Aug
2013

Caprese Pasta Salad

categories: Dinner, Lunch, Quick Fix, Salads, Sides, Summer

Caprese Salad1

 

It’s my Mother’s Birthday today! She is the most special woman in my life. She is my first best friend and I have had heaps of special moments with her. She handed down so many traits of hers to me… We both love bags, shoes, clothes and FOOD! She is such an awesome cook!

As already confessed in my intro page, I never learnt to cook before I got married and being such a great cook that she is, my mom was quite concerned about that part. She sincerely wrote down all her recipes in a diary for my convenience and gifted it to me on my D-day. That is my most prized possession and a lovely gesture on my mom’s part! I should soon get down to posting few of her special recipes!

Among many things my mother and I share, we both LOVE pasta! So aptly, I am posting a very simple pasta salad which is very refreshing and flavorful. I’m sure my mom would have enjoyed this thoroughly if I could make this for her at home for tonight’s celebration. But we are distanced by miles hence a virtual birthday dish will have to suffice! 🙁

 

Caprese Salad2

 

I love Caprese in any and every form!

You must remember I once created this unusual ice-cream with it and these skewers served with pesto!

This time I brought together 2 of my favorites and created this dee-lish caprese pasta salad. Of course with a twist… I added capers for a little tang! And it really did wonders. This salad is so beautiful, adorned with pear tomatoes and bursting with basil! Hope you enjoy this as much as we did!

Happiest of Birthday Mother! Cheers!!!

Caprese Salad3

Caprese Pasta Salad
Servings: 4-5 as a side and 2-3 as a light lunch/dinner
Ingredients:
For salad:
  • 2 heaping cups bow-tie pasta
  • Around 20-25 pear tomatoes, sliced
  • 25-30 small cubes of Mozzarella
  • 2 Tbsp capers, drained & washed
  • 1/4 cup thinly sliced basil leaves
For dressing:
  • 2 cloves garlic, minced
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp extra-virgin olive oil
  • A pinch of red chili flakes
  • Salt and pepper, to taste

Directions:

  1. Cook pasta in generously salted boiling water according to package directions till al-dante. Drain and rinse with cold water.
  2. In a large bowl, add pasta, sliced tomatoes, Mozzarella cheese cubes, capers and toss.
  3. In a small bowl, take all the ingredients mentioned under dressing and whisk.
  4. Add the dressing to the large bowl of salad ingredients and toss well. Taste and adjust the seasoning. Let it chill in refrigerator for half an hour. Top with sliced basil leaves just before serving.
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Aug
2013

Caprese Skewers & Spinach Walnut Pesto

categories: Appetizers, Dinner, Dips & Sauces, Entrée, Lunch, Quick Fix, Salads, Sides, Summer

Caprese Skewers1

So I made some Caprese skewers.. They are so dang cute! Of course there is absolutely no need of a recipe to make them. It’s just cherry tomatoes, basil leaves and Mozzarella cheese on thrown together on a stick seasoned with salt, pepper, olive oil and balsamic vinegar. That simple! Making these is a child’s play and they’ll rock any party! It can be served as an appetizer or as a last course with favorite cocktail or wine! 😉

I served these skewers with spinach walnut pesto.. Hmm… seems interesting?! Require a recipe for another quick pesto? Then read on.. I have told time and again that pesto is my fave. It is so versatile. I made a big enough batch for only 2 of us in the house and served it with these skewers, made dinner with some spaghetti, threw some in my breakfast omelet and made some grilled cheese for lunch. Phew!

So let’s get down to the recipe business!

Caprese Skewers:

Ingredients:

  • cherry tomatoes, halved
  • fresh Mozzarella balls
  • basil leaves
  • extra-virgin olive oil
  • balsamic vinegar
  • salt and pepper, as per taste

Directions:

Skewer the cherry tomatoes alternating with basil leaves and Mozzarella balls. Once they are all skewered, drizzle with balsamic vinegar and olive oil. Sprinkle with a little salt and pepper and serve alongside spinach walnut pesto.

Spinach Walnut Pesto

Ingredients:

  • 3 cups spinach leaves
  • 2 cloves fresh garlic
  • 1/2 cup walnuts, toasted or untoasted (I’m lazy & used untoasted)
  • 3/4 cup Parmesan cheese
  • 3 Tbsp lemon juice
  • salt and pepper, to taste
  • 3/4 cup olive oil to begin with, add more as and if required

Directions:

Blend all the ingredients in a food processor till smooth puree is formed. Add more olive oil as and if required. Store in an air-tight container and refrigerate up to 4-5 days.

Spaghetti with Spinach Walnut Pesto

Grilled Cheese

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Jul
2013

Mediterranean Couscous Salad

categories: Dinner, Lunch, Quick Fix, Salads, Sides, Summer

Mediterranean Couscous1

“Simplicity is the ultimate sophistication.” ~ Leonardo da Vinci

This salad is just that. Simple yet flavorful. Hearty yet sophisticated. Perfect lunch/dinner for those lazy, laid back days. Even better when you have only 15-20 minutes to put up a dinner and have scarce produce in your pantry. You just need couscous and throw in as many or as less veggies you have and you’re all set!

You know I’m a sucker for those lazy, quick recipes and this one here ticks all the boxes for me. And ignore my reflection in a spoon in a pic below.. Thank you! 😛

Mediterranean Couscous2

Mediterranean Couscous Salad

Serves: 2 | Prep time: 10 mins | Cook time: 5 mins

Ingredients:

  • 1 cup couscous (I used Barilla Cous Cous)
  • 1 small red onion, finely chopped
  • 1 tomato, finely chopped or 1/2 cup halved cherry tomatoes
  • 1 small English cucumber, finely chopped
  • 2 Tbsp sliced black olives (If using canned, drain and wash)
  • 2 Tbsp grated cottage cheese (can be substituted with Feta)
  • 1 Tbsp chopped fresh cilantro

For dressing:

  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp oregano
  • Salt and pepper, to taste

Directions:

  1. Make couscous according to the package instruction. Transfer the couscous to a large bowl and fluff with a fork. Add onion, tomato, cucumber, olives, cottage cheese and cilantro.
  2. In a small bowl, whisk together all the ingredients for dressing. Season it with salt and pepper.
  3. Pour the dressing over the couscous salad and toss until well combined. Adjust the seasoning and serve.

*This salad can be made in advance and will keep fresh in refrigerator for up to 3 days.
*You can make this salad vegan by replacing cottage cheese with tofu or simply omit it.

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