Tag: carrot


Apr
2014

L.O.V.E. Wraps

categories: Breakfast, Dinner, Lunch, Spring, Summer

L.O.V.E. Wraps1

 

I know you think that my blog has sort of turned into a baking blog with a savory recipe seldom thrown here and there which again involves some sort of baking! (Humph.. Do I make sense?) So after throwing so many sugar-laden desserts week after week, I thought a savory recipe for brunch or breakfast (which does not involve baking) would be a great way to redeem my past actions. And when the recipe is so healthy, no-carb and wholesome, I’m sure many of you’ll be ecstatic.

With this recipe, turn your regular scrambled egg breakfast into a fancy brunch dish. With summer upon us, we require as many quick-fixes as possible. I mean, who wants to turn on the oven or spend time in the kitchen slogging over the heat! Low-fat and clean eating becomes a necessity when days are so hot and humid. This recipe absolutely fits the bill as an all-rounder meal suitable for breakfast, brunch, lunch and dinner.

This dish is so colorful because of zucchini, carrots and broccoli. As for the recipe, these are the measurements I followed but this dish does not require following a recipe to the T so feel free to make any adjustments. Use whatever vegetables you have at hand. Go vegetable crazy! Bell peppers and beans would be quite awesome too.

So eat light & have a happy happy weekend!
xo

 

L.O.V.E. Wraps

 

L.O.V.E. Wraps

Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes | Total: 20 minutes

Ingredients:

  • 1 Tbsp Olive oil
  • 2-3 cloves of garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 small head broccoli, cut into florets
  • 1 small carrot, cut into julienne
  • 1 small zucchini, cut into julienne
  • 1/8 tsp red chili flakes
  • 1/2 tsp Italian seasoning (or any seasoning of your choice)
  • 1/2 Tbsp butter
  • 2-3 large eggs
  • 1 Tbsp milk
  • salt and pepper, to taste
  • 4-6 lettuce leaves, washed and dried (any lettuce of your choice is fine)

Directions:

  1. In a skillet, heat 1 Tbsp oil over medium heat. Add garlic and onion to the skillet and saute till golden brown for about 2-3 minutes.
    Add broccoli and carrots and saute for another minute.
    Add zucchini and cook until just warm. We want the vegetables to have crunch and not be mushy. Mix in red chili flakes, Italian seasoning (or seasoning of your choice) and season with salt and pepper. Place this mixture in a small bowl.
  2. Wipe the skillet (used to saute vegetables) with paper towel and heat 1 Tbsp butter in it over medium heat. In a mixing bowl, crack 2-3 eggs and whisk them together with milk until well-beaten. Add pinch of salt and plenty of pepper.
    Tilt the skillet to ensure the entire pan is coated in the melted butter and pour in the eggs. Keep the heat on medium low. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds; turn off the heat just before they are fully hardened.
  3. To serve, place the scrambled eggs on a lettuce and top with onion and vegetable mixture.
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Jul
2013

Skinny Potato & Leek Soup

categories: Dinner, Lunch, Quick Fix, Soups

Potato & Leek Soup1

I want to make a confession. This is a very simple and classic soup. There… I said it! I am not bringing you some fancy-schmancy recipe today. Just an old classic… Flavored as per my liking and made skinny of course! I didn’t even want to post this recipe for its sheer simplicity. But the flavors were so bang on that I had to bring it forward to you guys!

This soup is so hearty that it is a complete meal in itself. Make this on a cloudy, rainy, grey, cold evening, have it curled up under a blanket and it won’t disappoint you! The aroma of the soup will soothe your mind and soul. It will love you back! (Really!!!) I made this on one such rainy Saturday afternoon and it did hug me back! 🙂

This recipe is inspired by Jamie Oliver‘s book Ministry Of Food. He says that this soup is also surprisingly delicious eaten fridge-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yogurt. I would love to try it this way too! But I might have to wait for the next summer to arrive…

All the ingredients used in this soup are very earthy… just like rain. Leek is a dominant flavor in here.  While celery adds a nice boost of flavor, carrot adds a touch of sweetness and potatoes give it a creamy texture. I would recommend not skipping onion powder and thyme for a complete experience.

Potato & Leek Soup2

Make this soup and bask in the serenity of warmth the soup surrounds you with!

Skinny Potato & Leek Soup

Serves: 2-3 | Prep time: 5-7 minutes | Cook time: 30 minutes

Ingredients:

  • 1/2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 leek
  • 1 carrot, peeled & sliced
  • 1 stick celery with leaves, sliced
  • 1/2 tsp onion powder
  • 1/2 tsp dry thyme
  • 600 ml vegetable stock
  • 2 large potatoes, peeled & diced
  • salt & pepper, as per taste

Directions:

*Preparing Leek : Cut the ends off leek and discard. Quarter the leek lengthwise, wash under running water to remove all the grit and cut them into slices. Save a 2-inch piece from the end of leek and julienne it for garnishing.

  1. Heat a deep sauce pan on a high heat and add olive oil to it. Add garlic, leek, carrot and celery to the pan and sauté for around 5 minutes with the lid askew on a medium heat.
  2. Add onion powder, thyme and vegetable stock to the pan. Let it simmer on high heat till the stock has come to a boil.
  3. Add potatoes and give the soup a good stir with wooden spoon. Reduce the heat and let it simmer for 10-15 minutes with the lid on. At this point the potatoes would be just cooked and soft. Do not overcook them.
  4. Remove the pan from the heat. Season with salt and freshly cracked pepper. Pulse until smooth using a hand blender. Adjust the seasoning and consistency as per your liking. Serve garnished with julienned leek.
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Jul
2013

Skinny Carrot Sticks

categories: Appetizers, Baking, Quick Fix

Skinny Carrot Sticks2

Healthy snacking… It should be a way of life. Little indulgences are okay during breakfast or lunch time. But not acceptable during evening bites. This topic is written and read and discussed over and over again.. But who follows all that anyway?!

I have my weaknesses… I know them… So let’s go over the culprits. I love french fries.. I adore potato wedges.. & oh.. forgot potato chips.. So the common thread is potato! Yup.. I love my potato ~ deep fried! Nothing beats that. But after trying the baked versions of all these potato treats, I’m sold! They taste every bit as delicious and not one bit skinny! So they have become party favorites at our house.. I still indulge in these fried treats when it is junk food day which does not happen regularly so it’s fine.

Skinny Carrot Sticks3

So on a lazy Sunday afternoon, instead of my favorite baked potatoes, I made these carrot sticks. Really crispy, low-fat and dee-lish! Carrot sticks covered with dry thyme, salt, black pepper & onion powder and thankfully not smothered in too much oil! Just a bit… Yaay!! 😀

And yeah, going along the skinny way I served them with light mayonnaise.

Feel free to use potatoes or sweet potatoes instead of carrots.

Skinny Carrot Sticks1

Skinny Carrot Sticks

Serves: 2 or 1 😉

Ingredients:

  • 300 gm carrots, peeled and cut into 1-cm thick fries (about 4 medium sized)
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp dry thyme
  • 1/2 tsp onion powder
  • freshly cracked black pepper, a pinch
  • salt, to taste
  • 2 Tbsp light mayonnaise (I used American Garden’s)

Directions:

Preheat the oven to 200 C/400 F. Toss all the ingredients together in a large bowl. Spread in a single layer on a baking sheet lined with parchment paper and bake for 20-25 minutes, tossing and turning halfway.

Serve them hot with mayonnaise.

*For even crispier sticks, throw in 1/2 Tbsp bread crumbs also to the mix.
*Feel free to add whatever you like to your mayonnaise.
*Feel free to use potatoes or sweet potatoes instead of carrots.

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May
2013

Zucchini, Tomato & Red Pepper Soup

categories: Soups

Zucchini, Tomato & Red pepper Soup1

There is nothing like a hearty soup on a rainy day. Nothing beats the smell of rosemary infused with all the ‘veggie gooey mess’ after a full day’s hardwork.

Bangalore weather has occasional spell of rain ready for us at the most unpredictable time of the week and it is always much appreciated as it would have arrived after the sun was done pelting us with its blazing agony. I know it’s summer at most of the places around the world but I just couldn’t resist making and posting this nutritious soup loaded with good stuff after a rainy evening.

Coming back to the soup, it is a ‘one-pot meal’. Totally convenient when you don’t want to do extra dishes. 😉 Just throw in whatever vegetables you are likely to have in your refrigerator to a pressure cooker. Blend and sieve them after pressure cooking and infuse with rosemary, add chunks of zucchini, season it and Hallelujah!!! Dinner is ready! Who thought it was this simple?! 🙂

Zucchini, Tomato & Red pepper Soup2

Serves: 2 hungry souls as dinner

Recipe can be easily doubled if you wish to freeze extra portion or feeding larger family

Ingredients:

  • 3 tomatoes
  • 1 carrot, peeled
  • 1 celery
  • 2 handfuls spinach, washed and dried
  • 1 red bell pepper
  • 4 Cups water
  • 1 medium zucchini, diced
  • 1 tsp olive oil
  • few sprigs of fresh rosemary or a pinch of dried rosemary
  • salt and pepper, for seasoning

Directions:

In a pressure cooker, combine coarsely chopped tomatoes, carrot, celery, spinach and red pepper. Add 4 cups of water. Let cook for 10-15 minutes. Let rest for another 10-15 minutes and then open the pressure cooker.

Puree them in a blender and sieve.

Take olive oil in a sauce pan, add rosemary and diced zucchini to it. Saute for 5 minutes and add pureed vegetables to it. Add 1 cup of water if it is too thick for your liking. Season with salt and pepper and let it simmer for about 10 minutes.

Serve it with a drizzle of fresh sour cream or a shaving of Parmesan cheese.

*I had my 1st portion with Double Margarita Pizza and 2nd portion with garlic bread. Feel free to pair up as per your liking.

Hope you enjoy! 🙂

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Apr
2013

Veggie Shooters

categories: Appetizers

For those who follow my Facebook page would know that I had posted this pic almost 2-3 days back and then happily forgot about posting the recipe. I have been really busy in designing of this blog plus I do have a full-time job to go to & blah.. blah.. blah..

I know its no reason to keep you guys waiting and all these excuses sounds lame even to me! So I am going to keep you all waiting no more and get on with the recipe. 🙂

So this dish, fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. It will be a huge hit for parties!

Another advantage is no double dipping! You don’t have to think about multiple hands going into the same dip bowl!! Eww! Imagine that!!!

Plus, you get portion-control too! 🙂

                                                                                                                    Veggie Shooters1

Think about all the different colored veggies you can use to make it look even more interesting. Raw zucchini or celery would also be great.

Of course you can use store bought dressing for time-saving but whipping up your own batch of low-fat Ranch dressing is super easy. You can make the dip and cut the veggies ahead of time, then assemble when you are ready to serve it. You can easily swap Ranch dressing  for hummus, if you are serving vegans.

This is a kids friendly recipe so it would be a huge hit among them over summer holidays!!! 🙂

Awesome way to skip the chips from your party & to avoid over-eating!!! 😉

Veggie Shooters: Servings: 8

Ingredients:

For the low-fat dip:

  • 1/4 cup low-fat sour cream
  • 1/4 cup low-fat yogurt
  • 3 Tbsp Eggless Lite Mayonnaise (I used American Garden’s)
  • 1 tsp garlic powder
  • 1 Tbsp fresh chopped chives or dill
  • 1 Tbsp fresh chopped parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 Tbsp white balsamic vinegar
  • 1 cup low-fat buttermilk

For the veggie crudites:

  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 large English cucumber, cut into strips
  • 2 carrots, cut into strips
  • 8 shot glasses

Directions:

To make the dip: In a small bowl, combine the sour cream, yogurt, mayonnaise, garlic powder, parsley, chives, salt and cracked pepper. Mix well.

Stir in the white balsamic vinegar; the buttermilk. Adjust the seasoning to taste, adjusting the vinegar as needed, the flavors will become bolder over time.

To assemble the shooter: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

This recipe is my entry for Event by Archana’s Kitchen – Summer Fiesta

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