puja-shah

I am not sure how I came up with this soup. I started with a really simple udon noodle soup recipe I found on the back of the udon noodle package one day, but then it just turned into something entirely different each time I made it. At the time, and even now, I had been really enjoying cooking Asian cuisine and I think I made this a few months ago, but now its become a weekly or at least every other week craving for my husband and I. I also made it other other night for some friends, who fell in love with it, too. It’s really good for you, has a whole ton of veggies, protein, even cabbage and yummy spice. This recipe took a lot of care in putting together since I had to remember each random thing I tried that totally worked and became the masterpiece it is now:) Hope you like it just as much!

Ingredients:

So today was my first time cooking quinoa and it came out absolutely delicious! I love that quinoa is a complete protein grain and provides all the essential amino acids in a balanced way.  I served it with tempeh tofu on the side for myself and marinated cilantro lime chicken for my husband. I had found this black bean recipe on the internet, but modified it with spices and a few other items and here it is below:

Ingredients:

• 1/2 teaspoon vegetable oil
• 1/2 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1/3 cup uncooked dry quinoa: (I bought the Ancient Harvest Traditional brand from Whole Foods)
• 1 cup vegetable broth
• 1/2 teaspoon ground cumin
• 1/4-1/2 teaspoon cayenne pepper, depending on spice level desired, we like it spicy so added more
• salt and pepper to taste
• 1/2 cup frozen corn kernels, (the organic sweet corn from Trader Joe’s is yummy)
• 1/2 can (15 ounce can)  unsalted black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 1/2 tomato, chopped
• scallions, chopped for garnish

Directions:

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix the quinoa into the saucepan and cover with most of the vegetable broth. Reserve about 1/4 of the broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. During simmer time, add in the rest of the vegetable broth.
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, tomatoes and cilantro.
4. Garnish with the scallions before serving.

Enjoy!

Serves: 3-4 people.

We felt like a salad for dinner the other night and this was filling enough to be dinner. I made my husband’s with chicken which was super easy to add on top. My sister and I ate ours without chicken

The Chicken:

Ingredients:

1/2 lb.-1 lb. chicken, cut into small pieces

1 tbsp. taco seasoning

1 tsp. paprika

1-2 tbsp. Chulula hot sauce

salt and pepper to taste

1 tbsp. oil

Directions:

Warm the oil in a frying pan and add the chicken. Add the spices and mix well. Coat the chicken with the hot sauce and let cook through. (Serves 1-2)

The Salad:

Ingredients:

6-8 Romaine lettuce leaves, chopped

1/4 cup steamed yellow corn

1 can of Organic no salt added black beans

1/2 cup pepper jack and cheddar mixed cheeses, shredded

2 tbsp. chipotle BBQ sauce

2-4 green onions, chopped

1 small tomato, chopped

3 tbsp. salsa

1 tbsp. taco seasoning

8-10 pickled jalepeno slices

2 tbsp. chopped cilantro

2 tsp. oil

salt and pepper to taste

Place the oil in a deep pan and add the beans. Mash the beans slightly with a potato masher and add taco seasoning and mix well. Mix in the BBQ sauce and add a dash of salt and pepper.

Place lettuce in individual plates and top with the bean and rest of the ingredients.

Makes about 3 salads

The dressing:

Ingredients:

1 avocado

2 small garlic cloves, minced

1/4 cup water

2 tsp. olive oil

2 tbsp. sour cream

1 tbsp. fresh dill

1/2 tsp. honey

1/2 tsp. sea salt

tbsp. fresh lemon juice

Directions:

Cut avocado in half. Then cut into cubes. Put all ingredients in blender or food processor. Blend until creamy and smooth. Makes: 2 cups.

Top the salads with the dressing and enjoy!

We recently learned that our favorite Italian restaurant, Osteria Romantica in the La Jolla Shores has chicken stock in their delicious Minestrone soup. I decided to make my own vegetarian version when my fiancé was craving it. I used fresh herbs from my garden and it came out delicious! It’s hearty enough to have as your whole meal and I served it with this flat rosemary crisp bread from Whole Foods that I found in their cheese section.

Ingredients

* 1 teaspoon butter

* 1 teaspoon olive oil

* 1/4 cup chopped onions

* 20-24 oz. vegetable broth

* 2 tablespoon frozen peas

* ¼ cup frozen French cut green beans

* 2 tablespoons frozen white corn

*1/4 cup  sliced mushrooms

* 1 small potato, peeled and chopped in cubes

* 1 carrot, peeled and chopped into circles

* 1 can can kidney beans

* 1/2  can chopped peeled tomatoes, with liquid

* 1/3 cup chopped fresh spinach

* ½ medium tomato, chopped

* 1 teaspoon garlic paste

* 1 teaspoon dried parsley

* 1/8 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/4 teaspoon dried onion powder

* 1/4 cup cooked multigrain penne or elbows

* 4 tablespoons grated Parmesan cheese, reserve 2 tbsp. for topping

* 1 tablespoon fresh thyme, chopped

* 1 tablespoon fresh rosemary, chopped

* ½ teaspoon dried red pepper flakes

* 1 tablespoon fresh basil, chopped

* 1 teaspoon, a dash, of heavy cream (optional)

*  1 tablespoon fresh oregeno, chopped

* 3 tablespoons home-made pesto sauce (we had made some and kept in the freezer, but store bought should be okay too)

Directions

1. In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, all the vegetables, kidney beans, canned tomatoes, garlic paste and simmer for about 45 minutes, covered. Make sure the potato and carrots are cooked.

While that is simmering, cook the pasta to al dente in a separate pot and then drain, leave on side and toss in the olive oil to keep the multigrain pasta from sticking.

2. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables with all the fresh herbs until smooth and return them to stock pot.

3. Stir in garlic powder, dried parsley, dried onion powder salt, pepper,  pasta, 1/2 cup of Parmesan cheese, red pepper flakes, and the optional dash of heavy cream-just makes it a little smoother/creamy; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese and top with about a teaspoon of pesto per bowl.

Serves: about 3-4

Note: Other veggies I would have added if I had them: zucchini and either cannelini or garbanzo beans. If using garbanzo beans, add at the end in step 3 rather than step 1.

Enjoy!

• I made this the other night and it was light and clean, but still tasted delicious. Went great with the Wasabi mashed potatoes, (made regular mashed potatoes, extra creamy, and added 1 teaspoon of Wasabi powder to them when adding the milk). For Amish, I added a a grilled chicken on the side, so for a meat option, I would add a grilled fish or grilled chicken.

• Ingredients:
• an 8-ounce package soba (buckwheat noodles)*
• 1/2 of a cucumber, cut in thick slices, deseeded
• 1 asian pear, cut in thin slices
• 3 tablespoons vegetable oil
• a 1/2-pound piece firm tofu, rinsed, patted dry, hard edges trimmed, and cut into 1/2-inch cubes
• 4 carrots, cut into 1 1/2-by 1/4-inch sticks
• 1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
• 4 scallions, sliced thin (about 1 1/2 cups)
• 2 tablespoons finely chopped peeled fresh ginger
• 3 teaspoons sesame oil
• 1 tablespoon tamari or soy sauce, or to taste
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sesame seeds, toasted lightly
• 1 teaspoon minced garlic
• 1 teaspoon red pepper flakes
• freshly ground black pepper to taste
• sea salt for seasoning, to taste

Directions:

In a 6-quart kettle bring 5 quarts salted water to a boil for noodles.

Peel and cut pear into matchstick pieces. Cut the cucumber into thick slices, deseeded.

In a large non-stick skillet heat 1 tablespoon vegetable oil and add garlic, then over moderately high heat brown tofu. Transfer tofu with a slotted spoon to paper towels to drain and season with salt and pepper.

Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl. Add to skillet remaining 2 tablespoons vegetable oil, mushrooms, scallions, gingerroot, and pear and cook over moderate heat, stirring constantly, until vegetables are tender. Add cucumber and saute for few minutes. Remove skillet from heat and stir in carrots.

Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water. In a large bowl toss noodles with 2 teaspoons sesame oil.

Return skillet to moderate heat and add 1/4 cup water, tamari or soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noddles, tossing to combine and adding more water if necessary, and cook until heated through. Season noodles with salt and pepper, red pepper flakes and serve warm topped with tofu and sesame seeds.

Serves: 4

Just because I’m writing, doesn’t mean I’m not cooking

Here’s a salad I made last night and served it with hummus, carrots and pita bread and then also grilled vegetables for myself and greek marinaded grilled chicken for my fiance and his business partner.

It was a big hit!

Ingredients:

1 cup uncooked whole wheat orzo pasta

1- small bottle marinated artichoke hearts (I got a little container full of the Whole Foods salad bar type)

1 medium tomato, seeded and chopped

1/2 of a large size cucumber, seeded and chopped

1/2 of a large red onion, chopped

1 cup crumbled feta cheese, infused with garlic and herbs

10-12  black olives, cut in halves

2 tablespoons chopped fresh parsley

2 teaspoons lemon juice

1 teaspoon dried oregano

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1 tablespoon italian vinaigrette dressing

Directions:

Bring a large pot of lightly salted water to a boil. Add the orzo pasta and cook for 8 to 10 minutes or until al dente; drain. Drain the artichoke hearts, reserving the liquid.

In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, pepper and red pepper. Toss and chill for 1/2 hour in refrigerator.

Just before serving, drizzle reserved artichoke marinade and italian vinaigrette over salad and lightly toss.

Serves: 4-6

I don’t eat meat, but made this for my fiancé the other night and he said it was delicious! It was quick and easy and I served it with white basmati rice (cooked with peas).

Ingredients:

2 organic chicken breasts cut up into cubes

2 green chillies, finely chopped

1 medium onion, grated

1 teaspoon grated garlic

4 teaspoons grated ginger

½ teaspoon garam masala

½ tablespoon cumin seeds

½ teaspoon cumin powder

1 tablespoon lemon juice

½ teaspoon chili powder

½ cup hot water

2 tablespoons oil

salt and freshly ground pepper to taste

chopped coriander leaves for garnish

Directions:

Add oil to a deep frying pan on medium heat. When the oil is hot, add the cumin seeds and let them crackle. Add the green chillies and grated onion. Sauté until the onion turns golden brown. Add the chicken pieces in and lightly stir until the chicken becomes a light brown. Then add the cumin powder, pepper, lemon juice, garam masala, ginger, garlic, chili powder and salt to taste. Pour in the hot water, (gradually-you may not need all of it) and mix. Be sure to blend the spices well. Cover, simmer on low heat and cook for 15 minutes or until the chicken is done. The gravy should be thick and the chicken should remain soft. Remove from flame and garnish with cumin powder, black pepper and coriander leaves. Let it sit, covered, for a few minutes before serving to let the flavor settle.

Serves: 2-3 people

I made this for my parents the other night and it was a big hit!

My mother doesn’t eat eggs but if I were to make it again, I would add 1 egg, beaten and stir fried asian style, seasoned with paprika, (tossed in at the end).

Ingredients:

2 tbsp. olive oil

1 red bell pepper, thinly sliced, slices cut in halves length-wise

1 red onion, chopped

2 cloves garlic, minced

1 package vermicelli rice noodles (can also use thin egg noodles)

3 tbsp. curry powder, (or mixture of ground coriander, turmeric, ground cumin, ground fennel seed and ginger powder)

3 tbsp. soy sauce

salt, to taste

Sriracha hot sauce

chopped green onions for garnish

Directions:

Cook the rice noodles according to package directions. Note: remember, rice noodles can tend to stick together, so do not overcook!

Warm the oil over medium heat and sautee the garlic, onion and bell pepper. Add a tiny bit of Sriracha hot sauce, depending on spice level desired, (usually a small squirt will do).

Add the noodles and mix well.

Add the curry powder and soy sauce and mix, careful not to let the noodles break and get mushy.

Add salt to taste.

Garnish with chopped green onions and serve.

Enjoy!

Serves: 4

One of my most favorite salads ever!

Ingredients:

2 fresh beets

2 tbsp. walnuts, pieces and halves

1 tbsp. maple syrup 

2 handfuls of fresh arugula leaves, washed

4 tbsp. salad style goat cheese

1-2 tbsp. raspberry vinaigrette dressing

freshly ground black pepper, to taste

Directions:

Fill a medium size pot with water and boil beets for about 40-45 minutes until soft under the skin, check with a fork, (if you have a pressure cooker, you can cook them in there for half the time).

Once the beets are cooked, set aside on a plate to cool for about 10 minutes.

Lay the walnuts on tinfoil and brush on the maple syrup. Place the tinfoil and walnuts in the toaster oven on 375 degrees F for about 2-3 minutes.

Arrange the arugula on 2 separate plates, divided evenly.

Place the goat cheese, divided evenly, in the center of both plates.

Peel the casing off the beets and cut off the ends. Cut the beets in round circles and place them around the goat cheese on top of the arugula.

Spread the walnuts evenly on both plates.

Sprinkle dressing over each dish and then top with freshly ground black pepper.

Enjoy!

Serves: 2

I just made this pizza and it is delicious! It can be made two ways: 

With Sauce:

Ingredients:

1 ready made pizza crust (I used the organic wheat crust by whole foods)

1/2 cup tomato basil sauce

a handful of chopped fresh spinach

1/2 cup marinated artichoke hearts (again, from whole foods)

2 minced garlic cloves

2 tbsp. red onions, chopped

1/4 cup black sliced kalamata olives (remove pits)

1/4 cup parmesan cheese, freshly grated

sea salt and fresh ground black pepper, to taste

6 tomato slices

4 small banana peppers, round slices

3-4 button white mushrooms, sliced

1/2 cup crumbled feta cheese

1 cup mix of mozzarella and romano cheese, shredded

Directions:

Preheat oven to 400 degrees F.

In a bowl, mix together the spinach, artichokes, garlic, onion, olives, banana peppers, mushrooms, parmesan cheese and salt and pepper.

Sprinkle olive oil on top surface of pizza crust and pizza pan.

Place pizza crust on pan.

Spread tomato basil sauce evenly on crust.

Evenly disperse the spinach mixture on the crust.

Top with sliced tomatoes.

Sprinkle the feta and mozzarella/romano cheese on top.

Bake for 12-15 minutes.

Slightly cool before cutting and serving.

No Sauce Version:

Substitute the tomato basil sauce with hummus.

Enjoy!