Tag: lunch


Jul
2014

Italian Summer Pasta Salad

categories: Dinner, Lunch, Salads, Spring, Summer

 Italian Summer Pasta Salad1

 

After radio silence for 3 weeks, I’m back. Again. Can’t say for how long but I am here. So how are things guys? Here, monsoon has almost arrived and summer is officially over (for good!). But here I am, with a huge backlog of summer recipes. What am I to do when all these days I have been cooking all things “summery” regularly but not getting time to post them. Let’s just say that it is still summer somewhere in the world, right?! 😉

I love anything and everything Italian so when I came across this pretty looking salad on Sommer’s amazing blog I knew I had to get to it pronto. It is so good and SO refreshing! Zests of orange and lemon, al dente pasta, orange chunks, tiny tomatoes and torn basil all tied together with olive oil and Parmesan cheese. What’s not to love? Must try, whatever time of year it is for you.

I hope you’re having an awesome weekend.
Stay cozy, it’s gonna be a rainy one! xx

 

Italian Summer Pasta Salad3

 

Italian Summer Pasta Salad

Recipe scaled down & adapted from A Spicy Perspective

Yield: 2-3 servings | Prep time: 15 minutes | Cook time: 15 minutes | Total: 30 minutes

Ingredients:

  • 2 cups whole wheat Farfalle pasta
  • 1 naval orange, zest and orange segments
  • 1 lemon, zest and juice
  • 2 Tbsp extra-virgin olive oil
  • 1 cup grape tomatoes, halved
  • 1/4 cup scallions, cut into 1 inch segments
  • 1/4 cup torn basil leaves
  • 3 Tbsp shaved Parmesan cheese
  • Salt and pepper

Directions:

  1. Place a large pot of salted water over high heat. Bring to a boil and cook the pasta according to package instructions. Drain the pasta and set aside to cool.
  2. Meanwhile, zest the orange and lemon. Place the zest and the juice of lemon in a large bowl. Add the olive oil and whisk. Peel the orange, gently break the segments apart and seed them. Place them in the bowl.
  3. Slice the tomatoes in half and add to the bowl. Then pour the drained pasta over the tomatoes and gently toss to coat. Add the scallions and basil leaves to the bowl and toss. Salt and pepper generously, about 1/2 tsp salt and 1/8 tsp pepper. Refrigerate until ready to serve.

Note: I didn’t have scallions at hand so I had to skip them but they are highly recommended as it’d add some crunch & make the dish all the more flavorsome. 🙂

 

Italian Summer Pasta Salad2

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May
2014

Leeks, Fennel, Apple + Walnuts Warm Salad

categories: Dinner, Lunch, Salads, Sides, Spring

Leeks, Fennel, Apple + Walnuts Warm Salad1

 

Just popping in to say Hi as it’s been two weeks since we last talked! I am feeling unbelievably lazy and  don’t want to write much so I’ll leave you guys with this quick recipe. I hope you guys’ll understand.

Salads are usually underrated but this one right here is a total stunner. Perfect for spring! It was my first time using fennel in my home kitchen so I was quite excited in terms of what to make with it. I’m a salad person so that is what I wanted to experiment first. The combination of leek, fennel, apple and walnuts works so beautifully and sounds quite exotic but mostly they are all simple, earthy ingredients bound together by a simple dressing. I can’t wait to turn these ingredients in to a soup once the rainy days arrive in full swing(which I hope will be soon!).

Enjoy!
xx

 

Leeks, Fennel, Apple + Walnuts Warm Salad2

 

Leeks, Fennel, Apple + Walnut Warm Salad

Serves: as a side for 2/a hearty meal for 1 | Prep time: 10 minutes | Cook time: 10 minutes | Total: 20 minutes

Ingredients:
  • 1 apple, cored & sliced (peeling is optional, I didn’t)
  • 1 + 1 tsp lemon juice, divided
  • 10-12 walnuts
  • 1 Tbsp Olive oil
  • 1 large garlic clove, finely chopped
  • 2 leeks
  • 2 sprigs of fresh thyme, leaves removed
  • 1 fennel, small bulb, sliced
  • 3-4 lettuce leaves
Dressing:
  • 1 Tbsp olive oil
  • 1 and 1/2 Tbsp red wine vinegar
  • 1 tsp lemon juice
  • 1 tsp honey
  • freshly cracked pepper, to taste
  • salt, to taste

Directions:

*Preparing Leek : Cut the ends off the leek and discard. Quarter the leek lengthwise, wash under running water to remove all the grit and cut them into slices.
*Preparing Fennel : Check this easy tutorial on The Kitchn

  1. Wash, core and slice an apple. Toss with 1 tsp of lemon juice to prevent discoloration and set aside.
  2. In a fry pan, add the walnuts and toast them on a medium-low heat until fragrant. Set aside.
  3. In the same fry pan, heat the oil over medium heat. Add garlic, leeks and thyme leaves to the pan and sauté for about 3-4 minutes stirring occasionally. Add sliced fennel, cook for another minute or so and remove it from the heat. Immediately stir in sliced apples and splash remaining 1 tsp lemon juice.
  4. In a small jar, add all the ingredients for the salad dressing. Close the lid tightly and shake the jar vigorously until completely combined. Pour the dressing over the salad and toss.
  5. In a serving plate, make a bed of lettuce leaves and top with salad. Garnish with toasted walnuts. Serve immediately.
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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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Feb
2014

‘Breakfast For Two’ ~ Savory Pear & Apple Dutch Baby

categories: Baking, Breakfast, Dinner, Lunch, Pancakes, Sides

Savory Pear & Apple Dutch Baby1

 

Good Morning & Happy Valentine’s Day ♥ Friends!

Roshni & I are back with our second installment of monthly cook-off. Keeping today’s lovey-dovey holiday in mind, the theme was a no-brainer – ‘Breakfast for Two’. So if you’ve still not thought of V-day breakfast for your sweetie then let us come to your rescue. I come bearing freshly baked savory German Pancake. Convenient without having to stand flipping pancakes on stove one by one and ready in 30 minutes! Slide it in the oven, go about your work (make coffee or arrange breakfast tray) and after 20 minutes, poof!, breakfast is served. No burnt sides too! 😉

Blogosphere is scattered with chocolates, berries and sprinkles for the occasion. Red and pink is so much in the air! I joined  the  bandwagon  too but if you’re not into sweet stuff then this recipe is just perfect for you.

 

Savory Pear & Apple Dutch Baby2

 

Pear, apple, some leeks and smoked Gouda… The fruit is cooked in a pan with some butter and thyme. Heavenly smell to wake up to, if you ask me! The fruit is then arranged in cast-iron skillet or baking pan. Egg and flour mixture is poured over the fruit followed by cheese. The prep requires mere 10 minutes of time and then whole business is taken care of by your beloved oven. It is baked until golden for about 20-25 minutes. Cut into wedges and serve immediately.

This dutch baby is perfect as a Brunch/Brinner too and should be made on any day, not only on V-day. Make this NOW & thank me later. If you want to make a sweet dutch baby, then try this recipe of mine. And now go to Roshni‘s blog for a great ‘Breakfast For Two’ idea! Let’s check out what she has in store for us all! 🙂

Have a great day all you happy lovers out there! ♥ ♥ ♥

Savory Pear & Apple Dutch Baby

Serves: 2 | Prep time: 10 minutes | Cook time: 20-25 minutes | Total time: 30-35 minutes

Ingredients:

  • 2 Tbsp butter (salted works too)
  • 2 Tbsp leeks, washed & thinly sliced
  • Half pear, peeled, cored & sliced
  • Half green apple, peeled, cored & sliced
  • few sprigs of thyme
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • Salt, to taste
  • 1/4 tsp lack pepper (or more)
  • 1/2 cup grated smoked Gouda cheese

Directions:

  1. Preheat the oven to 210ºC / 425ºF.
  2. Heat a small pan on a medium heat and add 1 Tbsp of butter to it. Once butter has melted, add leek, pear, apple slices and thyme leaves to the pan and let cook on a medium heat for about 3-4 minutes stirring occasionally. Set aside.
  3. Mix the eggs, flour, milk, salt and pepper in a blender on a medium speed until just blended, 5-10 seconds.
  4. Add rest of the 1 Tbsp butter in to a 9-inch cast-iron skillet/baking pan and put it in the oven. Wait until the butter has melted completely and sizzling then carefully take the pan out and swirl the butter around coating the pan completely.
  5. Spread the cooked mixture of leek, fruits and thyme to the bottom of the pan. Pour the egg mixture on top. Finally, sprinkle the cheese all over and slide it back into the oven to be baked for 20-25 minutes, until slightly browned on top. Cut the dutch baby into 4 or 6 wedges and serve immediately.
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Dec
2013

Skinny Zucchini & Mushroom Soup

categories: Dinner, Fall, Lunch, Soups
Skinny Zucchini & Mushroom Soup1
I am so stressed nowadays.. And the reason for all the stress is not real life.. But internet life.. I know I haven’t been posting much but I have been lurking around and appreciating what all the food bloggers are up to. All over the internet I am seeing incredibly delicious holiday food..
Christmas IS actually upon us!!! Oh my gosh! I mean where DID November go?! I mean where did the year 2013 go? I am still trying to wrap my mind around this reality and meanwhile December is already slipping away at a lightening speed. Looks like everyone is ready for it but me. Web is getting bombarded with countless uhh-mah-zing fudge and truffle recipes. Peppermint and chocolate is in the air! Red and green are ruling! And all I have got to post today is SOUP!
I mean don’t get me wrong… I totally adore soup! The temperature is fluctuating constantly around here so it is perfect for the season! This light and skinny soup is so easy to make just like all the other recipes I post over here. One pot meal = happiness!
I know zucchini season is over for most of you out there but we’re still getting enough of it here. Pair it with earthy mushrooms and you get a thick, silky, creamy consistency soup without even adding any cream to it. Thyme lends a beautiful depth of flavor. And another advantage is that no vegetable stock is required for this soup! Yes!! Water works just fine & you won’t even miss the stock.. win-win 🙂
Give me a mug of this cozy soup with garlic bread and I am in heaven!
Skinny Zucchini & Mushroom Soup2
Skinny Zucchini & Mushroom Soup
Serves: 3 | Prep time: 5 minutes | Cooking time: 15-20 minutes | Total time: Under 30 minutes
Ingredients:

  • 1 Tbsp margarine (Olive oil can be substituted)
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 300 gm (2 small) zucchini, roughly chopped
  • 200 gm / 7 oz mushrooms, roughly chopped
  • Few sprigs of fresh thyme
  • Salt and pepper, to taste
  • 2 cups water

Directions:

  1. Heat the skillet on a medium heat and add margarine to it. Sautè onions and garlic cloves on a low heat till pink and translucent.
  2. Add zucchini, mushroom and thyme sprigs to the skillet and sautè till cooked for 10 minutes. Add 1 cup of water to it and let it boil. Turn off the heat.
  3. Remove the thyme sprigs and puree using a hand blender/food processor. Add this puree and another cup of water to skillet and let it come to boil. Season with salt and pepper. Adjust the consistency of the soup by adding more water if needed. Serve hot!

*Serve it with shredded Parmesan for a cheesy kick!

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