Chris • shared appetite For some, breakfast is their favorite meal of the day. The thought of cereal gently bobbing in a bowl of milk excites them. They aren’t satisfied just keeping it a morning ritual… fanatics want breakfast for dinner too. Preposterous!
Recently saw this mushroom gravy in one TV cookery show,this gravy was made with coconut paste..the recipe was so interesting ..soon I tried this gravy ...this is a delicious n spicy gravy with coconut paste..I added some home made Paneer also to it.Both Mushroom n Paneer are rich in protein n other minerals n vitamins.to know more facts about vegetables n legumes rich in protein content .. click Here .I served this along with multi grain Paratha..on the whole our Dinner was so healthy n filling. Ingredients Mushroom 1 Pack-8 oz( chopped or diced) Paneer 1/ cup (cubes) Onion 1 large (finely chopped) Tomato 2 medium (chopped) curry leaves 1 sprig Ginger Garlic paste 2 tsp Chilli powder 1 tsp Coriander Powder 2 tsp Garam masala 1 tsp Turmeric powder a pinch Salt to taste Cilantro few finely chopped To Temper Oil 1 tbsp Fennel seeds 1/2 tsp Clove 2 no.s Cinnamon 1/2 " stick Bay leaf 1 small CArdamom 1-2 no.s To wet Grind Coconut 1/4 cup(shredded) Fennel seeds 1/2 tsp Cumin seeds 1/2 tsp
A Piquant Tomato Sauce Adds Full Flavor Lots of us eat more fish this time of year. Some are still following New Year’s resolutions to eat healthier.
A Daring Gourmet original, coming up with a name for this was super fun! I finally arrived at something both poetic and whimsical. What do you think?
There are a lot of questions floating around over the difference between a flatbread or a pizza. Some say that it’s all in the leavening. Flatbreads have none. But there are some really wonderful chefs out there making flatbreads with pizza dough. They argue that it mostly has to do with the toppings. Flatbreads have either no cheese or very small amounts of cheese.
Zucchini fritters are scrumptious, delectable, mouth-watering delights with a crispy exterior and warm, succulent tenderness on the inside. It is amazing how a mild veggie like Zucchini can transform into a zesty snack that even kids love to devour en masse. In addition to their delicious taste, these fritters are on the healthier side as these are not deep-fried & Zucchini is low in cholestrol and a good source of protein, vitamin A, dietary fibers & minerals.
Looks like I am in a cabbage mood these days… Last Sunday we had the Spicy red Cabbage Quiche and today’s day is all about Vegetarian Stuffed Cabbage Rolls. Although, when thinking of a plain cabbage head I don’t feel that tempted to nibble on some veggie treats. But, a complete little dish with a cabbage leaf wrapped around a wholesome potato, carrot and broccoli stuffing, might just be the current thing !
Did you know that you could eat 7 cups of cooked kale and you still would not have consumed as many calories as are in one McDonald’s hamburger? 7 cups! Plus, leafy greens like kale and collards contain no cholesterol or saturated fat, are loaded with beneficial phytochemicals, and some are better sources of calcium than milk (both by weight and by calorie.) A perfect lose weight/feel great food! So how do you eat kale?
As you can tell, I love a poached egg on everything! I’m sexy and I know it. You might be saying… this looks just like the crispy crab cakes I made in an earlier post. You’re right, it does. Shame on me for lacking creativity on this post. I must say, in retrospect, I added the alfalfa sprouts for added texture and crunch which worked so well for the crab cakes, but regretted for this recipe.
My mom’s cousin, Dana (we call her “Aunt Dana”), lives out in the middle of nowhere Missouri. She lives on a lot of land…with a lot of animals. As of last night, she has 5 dogs, 3 cats, and 2 horses. She loves animals and in the country, there never seems to be a shortage of animals in need of a loving home. And so, her “kid” count often grows.
Ok, so remember when I was obsessed with kale and everything kale? Well, I’m still pretty obsessed with kale, but now I’m obsessed with quinoa as well. I have figured out my favorite way to eat quinoa, and that is warm, liked warmed up in patties or a cereal rather than cold like in a salad. I’ve made more quinoa dishes in the last few months than I have in the past year that I’ve been blogging. First, there were these quinoa patties .
You know what you can count on, when you live in Ontario, like we do? Winter. Every year. Right after fall. And yet… Lordy, the crying and belly-aching over the snow and the cold.
Happy Almost Valentine’s Day!! Today, I’ve got a vegan homemade pasta entree to share with you, my fabulous readers. It is vegan, soy-free, sugar-free, and requires very little oil (really, you can just leave it out or use water instead). This entree could even be converted to be gluten free. All you have to do is buy gluten free pasta shells, stuff them with the mushroom filling, and top with the cream sauce.
There is definitely something special about baked pasta. My Italian ancestors were onto a winner with that combination, and I think they knew it. What I love about Italians is that when they find something they love they explore it to the absolute limits with each region of Italy having their own special versions.