Stew is typically slow-cooked, with chunky vegetables which steeps in the flavor. The last few weeks, stews/soups/salads have kept me company as I strive to eat more vegetables and limit grains. Stew comes particularly handy, if you are cooking for crowd with varying preference as it can be eaten like a soup, with or without a bread on the side or over rice or chappathi/roti. Read the rest of this entry »
Tag Archives: bell peppers
8, no! make it 7, years back after I had started working and driving in this new mad world where I had made my home, I wanted to take K for a nice surprise birthday dinner. Conferred with a friend of mine on the cuisine / place / what to wear and what not. That’s what girl friends are there for, aren’t they? Finally decided on an Italian choice, a safe choice if I think about it now, but sounded absolutely fascinating then, as I thought of pasta as an universal dish (still think) and there is a kind that everyone of us loves. Think of the variety – Spaghetti, Penne, Fusilli, Linguine – the list is almost endless.
As the weather is turning south and the air is getting a little nippy, I turn to my kitchen to remind me of summer. Pasta Primavera is one such dish and the fresher the ingredients are, the more refreshing it ends up being. This is such a colorful dish that can be served as one of the entree in your Italian themed dinner or just had as a simple one-pot meal.
Handful of these veggies, cut into 2″ pieces and boil, so that they are cooked but still retain a crunch:
Whisk together the following ingredients to prepare the Vinagrette.
2 Tbsp – EVOO
1 Tbsp – White Wine Vinegar
1 tsp – Crushed Red Pepper
1 tsp – Salt
1 tsp – Black Pepper
Boil water and cook a cup of pasta (Penne, Bowtie or Fusilli works best) al-dente. Strain the pasta and mix in the boiled veggies and vinaigrette and give it a good toss. As simple as that!
Now that the first step in making bisi bele bath has been completed successfully, the next step is to prepare the rice. With little preparation ahead of time, making bisi bele bath can really become a breeze. I usually have cooked rice and toor dhal in my fridge, which saves me a lot of time on weekdays, when we constantly are running short of time.
The second book chosen for both Cook’s book club and Thoughtful Thursdays were coincidentally the same – A Thousand Splendid Suns. After having read and liked The KiteRunner, I was curious to read the second book by Khaled Hosseini. It is one thing to impress with a well-written first book, after all there is no reputation at stake, but quite another to keep that up and come up with a winner the second time over. While I wouldn’t call this a winner, Khaled did not flatter to deceive.
The book, again set in Afghanistan, is the story of two very different women, one old enough to be the mother of the other, and whose life touches and by a twist of fate, merges. The book, written from the perspective of Mariam and Laila alternatively, gives us a sneak-peak into a woman’s life in war-torn Kabul. The two women, married to the same man and forced to live together, slowly accept the presence of each other in their life, bond with each other over tea and end up caring for each other when the husband becomes their common nemesis.
When you buy bunches of coriander without a plan because they looked fresh and tempting, what do you do with them? You can only use so much in rasams and we are really tired of the coriander chutney 🙂 As much as I resist from buying coriander, ever so often, I give in and buy bunches of these. I am in a quandary as I don’t like wastage. This was till I had a light bulb moment, and decided to make coriander pesto. I followed the basic pesto sauce recipe – blend the greens with nuts, add olive oil, salt and pepper. This was my first attempt at making pesto and couldn’t believe how amazingly simple this was.
When there are folks in the blogosphere who make their hatred towards this green one public, can I, the bell-pepper addict keep quiet? Armed with an awesome Italian stuffed bell-pepper, here I am shouting from the rooftop, to my favorite one’s rescue. Look at these succulent green peppers – how can one not like them? I wonder…
Truth be told, I am not a fan of Mexican cuisine. It is not like I have not tried my fair share of Mexican food in restaurants; it’s just that I never developed a taste for it. It could be that I need a more mature palette. Anyhoo, there, I said it. My like or dislike for a cuisine reflects on the kind of food I prepare, guess it is normal for most of us and so, it is only natural that I don’t cook a lot of Mexican food in my house, except for the occasional quesadilla. This is reflected in my blog too; there aren’t any Mexican recipes here yet. (I love Thai and there aren’t any Thai recipes either, but let’s forget that for now 🙂 ). Now, where were we? Ah yes, Mexican food…
So, when I came across this surprisingly easy Tostada recipe, I decided to give it a try. Especially because I had all the ingredients at home except for the Avocados and Tortillas. The only catch is that I had to grill the veggies. Now I had three reasons not to grill:
- It is winter and whoever grills in winter?
- Before you jump ahead, no, I don’t have an indoor- grill and I am not going to buy one now.
- There is no (3), just that 3 reasons sounded way cooler than 2 🙂