Lemon Dill Chicken Soup

 This is the most delicious chicken soup yet. And its so easy to make.

Lemon Dill Chicken Soup

Lemon Dill Chicken Soup

Ingredients:

1. 1 Canned chicken breast 7 oz
2. 2 eggs lightly beaten
3. Juice from one 1 lemon (Use fresh)
4. Lemon jest
5. 1 tablespoon dried dill or a handful of fresh dill
6. 1/2-3/4 cup each of onion, carrots celery chopped small
7. 1-2 garlic pods chopped fine
8. 1 carton chicken broth
9. Sale to taste (adjust according to the salt content of the chicken broth)
10. 1/2 teaspoon fresh grond pepper
11. 1/2 cup orzo pasta (optional)
12. 1 tablespoon olive oil

In a pot heat the oil and add the onions, carrots and celery and cook for 3 minutes. Add garlic and stir and cook for 30 more seconds. Add chicken and chicken broth and bring to a boil. Add lemon zest. Add orzo and boil for as long as the instructions say. Otherwise. Let boil for 5 minutes. Give it a good stir and add the beaten egg (to make like egg drop soup) . Add lemon juice, dill, salt and pepper and serve as is or with some crusty bread. 

Vegetable corn fritters

 Fritters of any kind are my favorite. I usually make them into waffles which are super delicious for dinner. But today I shallow fried them with little bit of oil cause I got my newest non stick pan and is working super awesome.

Vegetable corn fritters

Vegetable corn fritters

Ingredients:

1. 1 medium small zucchini grated 
2. 1 medium small carrot grated
3. 1-1.5 cups corn kernels
4. 1/3 cup corn meal
5. 1/2-3/4 cup all purpose flour
6. 1/2 cup Mexican cheese blend (optional)
7. 1/4 cup finely chopped onion
8. 1 tablespoon finely chopped cilantro
9. 1 egg lightly beaten
10. 3/4 teaspoon salt
11. 1/2 teaspoon pepper
12. 1 tablespoon chopped pickled jalapeños (optional)
13. Oil for shallow frying

Squeeze as much water as possible from the grated zucchini and carrot. Add all the ingredients except egg and mix them well. Add the egg and mix well.

Heat a griddle or non stick pan and add a little bit of oil and spread it. Take 2-2.5 tablespoons of the mix and make them into 1 cm thick patties and fry 3 minutes per site. Serve with salsa and sour cream

Dill Tuna Melt

 This is the most easiest lunch you will make for those few days you are "Working from home " (Roll eyes)
I am stuck at home...working from home ... 

Dill Tuna Melt

Dill Tuna Melt

Ingredients:

1. 1 pouch deli style tuna salad
2. 2 slices sourdough bread
3. 2 slices 1/4 inch thick mozzarella cheese
4. 2 tablespoons fresh dill chopped
5. spicy mustard or Horseradish sauce
   
   Toast the bread on one side if you want. Spread the tuna on the bread, sprinkle with dill and add the mozzarella slices. Add the spicy mustard or horseraddish sauce. Add the top of the bread. Either toast on a griddle for 3-4 minutes on each side or in a panini maker for 3-4 minutes until golden brown and crisp. Enjoy with a side of chips
   
   Even though I served it with chips, the sandwich was delicious as is. I ended up not eating the chips

Mushroom Palak Paneer Rice

 

Mushroom Palak paneer is a very popular dish in my household, as everyone loves the paneer as well as the mushrooms and I like it because they are eating palak (Spinach) without fussing about it.

You can make the curry itself and serve it with  roti/paratha or make a cup of rice and mix it with the curry and serve it 

Mushroom Palak Paneer Rice

Ingredients:

1. 2 cups basmati rice cooked
2. 1/4 lb or about 2 cups of paneer cubed
3. 3 cups frozen or 1 big bunch of chopped spinach
4. 1/2 teaspoon cumin, turmeric powder
5. 1 teaspoon salt, chilly powder, tomato paste, coriander powder
6. 1/4 cup finely chopped onions
7. 2 tablespoons oil
8. 1 medium garlic chopped fine (don't grate it)

In a pan heat 1 tablespoon of oil and fry the paneer pieces for about 5 minutes. Take out the paneer pieces and take about 3 or 4 cubes and crumble them and set them all aside.
In a pan heat the remaining oil and add the cumin and fry for a couple of minutes. Now add onions and fry till they become tender. Add mushrooms and fry for 5 more minutes. Add spinach and all the other ingredients, stir to combine and simmer for 6-8 minutes. Add paneer pieces back to the pot and simmer further for 5 more minutes. Garnish with cilantro, serve with roti or serve with rice along with bottle gourd sour curry. Add the cooked rice and mix well. Cover and simmer for 2-3 minutes. Garnish with Cilantro if desired and enjoy

Greek Quinoa Meatballs

 So...meatballs. The dish which can be made a million ways. And this is one of the recipes with different ingredients in it. Its super delicious. This is the second time I made this and has become one of my fav recipes.

Greek Quinoa Meatballs (Meatballs with greek seasoning and quinoa)

Greek Quinoa meatballs

Ingredients:

1. 1 lb lean ground meat
2. 1/2 cup quinoa cooked to package directions and cooled
3. 1/2 cup grated onion (squeezed out of as much water as possible)
4. 1/2 cup whole fat plain yogurt
5. 1 cup frozen spinach thawed and squeezed out of water
6. 1 tablespoon each of dried basil, oregano, garlic powder
7. 1 teaspoon salt, red pepper flakes
8. 1/2 teaspoon each of black pepper

Mix all the ingredients together with a light hand. Make 20-24 meatballs. Preheat oven to 350 degrees. Bake for 30 minutes. Flip the meat balls midway.

Enjoy as an appetizer or serve with your favorite bread as a meatball sandwich or with spegetti

Simple meatballs

Chicken Zucchini Waffles

 This is one of those dinner ideas when you are bored with the regular dinner recipes. Waffles for dinner!!! yum. My fam loves it and so do I. They are so easy to make and super yummy

Chicken Zucchini Waffles 

Chicken Zucchini Waffles

Ingredients:

1. 1 can cooked chicken breasts drained
2. 1 medium small zucchini grated fine and squeezed to remove as much liquid as possible
3. 1 small carrot grated fine and squeezed to remove as much liquid as possible
4. 1/2 teaspoon each of salt, freshly ground black pepper
5. 1 large egg beaten
6. 1-2 tablespoons all purpose flour if needed

Mix all the ingredients together except the flour. Add it only if the mixture looks too runny.

Heat a waffle iron and spray with with non stick spray. Divide the mixture into 6 parts and cook the waffles for 4-5 minutes.

Let cool for 2 minutes and enjoy with a dollop of sour cream

Delicious Cajun Chicken Pasta

 I have made a number of different pasta dishes ...but this one takes the cake. This pasta recipe is super simple but is so flavorful. The original recipe is here

Delicious Cajun Chicken Pasta (Pasta cooked in spicy Cajun seasoning)

Delicious Cajun Chicken Pasta

Ingredients:

1. 1 lb chicken breast cut into small bite size pieces
2. 1 tablespoon each of butter, olive oil, Cajun seasoning
3. 1 teaspoon finely chopped garlic
4. 1/2 cup chopped onions
5. 2 tablespoon each of cream cheese and sour cream
6. 1 cup mushrooms quartered (optional)
7. 3 cups of your favorite paste cooked to package directions
8. 6 oz tomato paste
9. 2-3 cups chicken stock
10. salt to taste +Salt to put in the water for boiling pasta

While the pasta water is boiling, in a pan heat the oil and fry the onions for 5 minutes. Add garlic and fry for a minute. Take care to NOT burn them. Add chicken and stir well. Add mushrooms if using and cook for minutes. Add tomato paste and chicken stock and the Cajun seasoning and mix well. Simmer for 10 minutes. Add the cream cheese and beaten sour cream and stir to combine. Add drained pasta. Garnish with chives, parsley or cilantro and enjoy

Thai Peanut Ramen noodles

 I love saucy noodles, I love peanut butter. Like the Geyco from Geico says "why not marry them?"

Thai Peanut Ramen noodles

Ramen noodles in spicy peanut sauce with vegetables and Egg 

Ingredients:

1. 1 Package Ramen Noodles
2. 1 tablespoon each of Creamy Peanut Butter, Low Sodium Soy Sauce, roasted chopped peanuts
3. 1 Teaspoon each of Chili Garlic Sauce, Sesame Oil, Honey or sugar
4. 1 Green Onions Sliced Optional
5. 1 egg soft cooked
6. tiny pinch of salt per your taste preference

Cook the ramen noodles according to package directions (without the spice packet). Drain 2/3 water and set aside.
In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey/sugar.
Pour the sauce over the noodles and toss to coat.
Serve topped with sliced green onions and crushed peanuts and egg if desired.

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Coconut Rice with Black Beans

Coconut rice feels like a delicacy when you eat plain white rice pretty much every day. Coconut rice has that subtle coconut flavor to it, which is awesome. I combined the coconut rice with black beans and increased its nutritional value that much. Its a one pot meal...can't beat that, when you do not want to do the dishes.

 Coconut Rice with Black Beans

Coconut Rice with Black Beans

Ingredients:

1. 2 cups long grain rice
2. 1/2 can coconut milk unsweetened
3. 1 can black beans rinsed and drained
4. 1 tablespoon oil
5. 1/4 cup chopped onions
6. 1 large or 2 medium garlic chopped fine
7. 1/2 teaspoon each of salt, fresh ground black pepper
8.  1 tablespoon coconut flakes toasted (optional)

In a pan heat the oil and fry the onions till they become translucent. Add garlic and fry for a minute. Add beans 1/8 cup water. 

Add 2 cups of water and the coconut milk and salt and bring to a rolling boil. Add rice and reduce heat to low and simmer for 20 minutes or until rice is done. Add the black beans to the rice and mix gently. Garnish with toasted coconut flakes and enjoy

Some similar recipes

Black beans and Golden Corn rice

Coconut Rice

Paneer with Chick peas

Some people in my family love paneer, others love chick peas. This curry is so simple to make and hearty and delicious and versatile to serve with many different things. Serve it with Roti or rice or with Aloo Tikki or Oats Aloo Tikki
Chole Paneer (Indian cottage cheese with chickpeas)

Paneer Chole

Ingredients:

1. 1 can chick peas drained and washed
2. 8 oz paneer cut into 1 cm cubes
3. 1-2 tomatoes chopped
4. 1/2 cup chopped onions
5. 1 teaspoon ginger-garlic paste
6. 1/2 teaspoon each of salt, chilli powder, coriander powder, cumin powder, turmeric and Nigella (onion) seeds
7. 2 tablespoon oil

Add a tablespoon of oil and fry the paneer pieces for 5 minutes. Drain and set aside.

In a pan heat the oil and add the onion (Kalongi) seeds if using. Let them fry for a minute. Add the onions and cover and cook for 5 minutes. Add ginger garlic paste and stir for a minute. Add tomatoes and all the powder ingredients. Cook for 5 minutes. Add chickpeas and paneer and 1/4 cup water and cover and simer for 10 minutes. Stir occasionally. Garnish with coriander and enjoy

Chicken Stir fry Indian Style

I love making stir fries which are quick and easy and have some meet and a ton of vegetables in it. When I started searching for the recipes all I could find are Chinese...ofcourse Stir Fry is all Chinese I know (roll eyes)

   but but but...I like stir fry and I do not always want to eat Chinese.

So I made my own...Chicken stir fry with Indian spices and boy oh boy it was yummy

Chicken Stir fry Indian Style

Chicken Stir Fry with Indian spices

Ingredients:

1. 1 lb chicken cut into 1 inch cubes but only 1/4 inch thick.
2. 1 tablespoon each of coriander powder, 
3. 1 teaspoon cumin powder
4. 1/2 teaspoon salt + more to taste
5. 1/2 teaspoon chilli powder
6. 1 teaspoon dried mango powder (optional) (substitute fresh squeezed lemon juice)
7. 2 tablespoons oil
8. 1 teaspoon ginger garlic paste
9. Your choice of vegetables (I used mushrooms cut into thick slices, onions, bell pepper) (Can also include Zucchini and Squash

Marinate the chicken with salt, chilli powder and ginger garlic paste and lemon juice for 30 mins.

In a pan heat 1/2 the oil and add the mushroom and fry on high for 5 minutes. Add the rest of the vegetables and fry for 5-10 minutes. Drain.

Add the rest of the oil to the pan and add the chicken and fry for 10 minutes until its cooked through. Add the vegetables back and add the spices and add salt according to taste.

Garnish with hand full of cilantro and enjoy with white or brown rice

Zucchini with sausage

Zucchini With Sausage

Zucchini sausage

Ingredients

1. 1 chicken sausage sliced
2. 1 medium zucchini sliced
3. 1/2 tablespoon olive oil
4. 1 large garlic chopped fine
5. 1/4 cup chopped onions
6. 1/4 teaspoon each of salt and lemon pepper

In a pan heat the oil and fry the onions for 3 minutes. Add the zucchini and fry for 5 minutes. Add garlic and fry for a minute. Add sausage and stir to combine along with salt and pepper . Fry for a few more minutes and enjoy

Chicken Taquitos

Taquitos are my kids favorite Mexican items to eat

Chicken Taquitos

Chicken Taquito Dinner

Chicken filling for Taquitos

Ingredients:

1. 3 cups cooked chicken either cubed or shredded (I got rotisserie  chicken from Kroger)
2. ½ cup each of plain cream cheese, shredded Mexican three cheese blend, ½ up red or green enchilada sauce (store bought)
3. 2 tablespoons taco seasoning

Tortillas for taquitos (I used 4 medium sized flour tortillas and 10 street size corn tortillas*)

Mix all the ingredients (except tortillas) together till well incorporated and set it in the fridge until ready to use.

Preheat oven to 425 degrees (Mine was dark baking sheet, so I preheated to 400 degrees)

Lay foil on a baking sheet and spray with non stick cooking spray. Add 1-2 tablespoon of chicken filling to each tortilla and roll into less than 1 inch roll and put it seem side down on the baking sheet. Spray with some more cooking spray on top of the taquitos and bake for 10 minutes. Roll them to a different side and bake for 10 more minutes. Serve with beans, rice and salsa or enjoy as a snack

*Cover the tortillas in a paper towel and add some water on top and bottom of it and heat for 15-20 seconds. This will help in the tortillas not getting torn while rolling

Ravioli with Asparagus in Anchovy sauce

Ravioli with Asparagus in Anchovy sauce

Ravioli in Anchovy sauce

Ingredients:

1.  1 can anchovies in olive oil (2 oz) mashed
2. 1 bunch asparagus, the hard parts trimmed and cut into 2 inch pieces
3. 1 medium small onion chopped fine
4. 1 package 12 oz your fav ravioli
5. ½ cut whole milk
6. 1 tablespoon olive oil
7. 2 large or 3 3 small garlic pods minced

Mix the anchovies with 1 teaspoon of its oil and the milk and set aside.

In a pan heat the oil and fry the onions till they start turning translucent. Add garlic and fry for a minute. Add the asparagus and cook for 5 minutes or until they turning bright green.  Cook the ravioli as per the package directions.

Add the anchovy and milk mixture and stir well to combine. Add the ravioli and stir to combine. Serve immediately and enjoy

Ravioli with Asparagus

Ravioli with Asparagus

In a pan heat the oil and fry the onions till translucent. Add the garlic and fry for a minute. Add the asparagus and fry for 5 minutes or until they turning bright green.  Cook the ravioli as per the package directions. Enjoy

Tamale Pie

Tamales' are great if made well. And Los Angeles has some of the best Tamale makers outside Mexico.

It is very hard work to make Tamale and you need to have banana leaves and many other things. So I made the next best thing...Tamale Pie

Tamale Pie (Meat with corn bread crust)

Tamale Pie

Ingredients:

1. 1 lb ground beef
2. 1/2 cup each of finely chopped onions, canned drained black beans, thawed or canned corn, bell pepper (your fav color...I used orange), Mexican three cheese blend, salsa (whatever level heat you can handle...I used hot)
3. 1 teaspoon finely chopped garlic
4. 1/4 cup each of (green beans cut into 1/2 cm pieces), zucchini, carrot (These are all optional)
5. 1 teaspoon each of cumin powder, coriander powder, oregano
6. 1/2 teaspoon each of salt, paprika
7. 1 box jiffy corn muffin mix mixed as the directions on the box

Heat a pan and cook the ground meat with all the spices for 5-6 minutes. Add onions and cook for 2 minutes. Add garlic and fry for 1 minute. Add all the vegetables EXCEPT CORN if using and fry for 5 minutes. Add salsa and mix well and cut the heat.

Mix the corn muffin mix with cheese and corn .

Preheat the oven to 350 degrees.

(9 inch pie pan was a bit small for me...so 11 inch circular pan or 11x9 or a 9x9 pan will be just right.

Add the meat mixture and top if off with the corn muffin mix and bake for 20-25 minutes and enjoy

Salmon with Asparagus and Potatoes

This Spring we have been having a bounty of Asparagus in the super market I shop. So, every week I have been getting a bunch of asparagus and the asparagus I got this time were super fresh.

So, the dinner for today is one pan baked salmon with Asparagus and Potatoes and I also baked some broccoli

Salmon with Asparagus and Potatoes (All baked in one pan)

Salmon with Asparagus and Potatoes

Ingredients:

1. 3 -4 salmon fillets (about a lb)
2. 2-3 medium large potatoes (Boiled for 10 minutes, peeled and cut into 8 pieces)
3. 1 bunch asparagus
4. 1 teaspoon salt
5. 1/2 teaspoon lemon pepper
6. 1 tablespoon olive oil

Heat the oven to 425 degrees. Spray with cooking spray and spread the potatoes in a single layer. Sprinkle with 1/2 salt and bake for 15 minutes. Don't touch them.

Move the potatoes to one side of the pan, add the asparagus in the middle of the pan and the salmon on the other side. drizzle with oil all over and sprinkle with salt and lemon pepper and bake for 10-12 minutes more. Serve

Also here are a few more ways to serve a salmon fillet

Salmon dinner

Glazed carrot and waxed beans

Salmon curry

Salmon burger

I cook Indian food devotedly Monday through Thursday but by Friday I am tired of it and I want to eat something else. Mostly I am just too tired on Fridays to cook anything elaborate and I just heat and eat

The salmon burger I made today was super delicious. And it is pretty easy to make also. So here you go
Salmon Burger

Salmon Burger

Ingredients

1. 12-15 oz salmon fillet
2. 1 teaspoon each of mustard (I use my fav Boars' head white wine and horseradish delicatessen style mustard), mayo, lemon juice
3. 1/2 teaspoon salt, chilli flakes, pepper
4. panko
5. 1 tablespoon finely chopped onions and cilantro
6. oil for frying

Ground 1/3 of the salmon into paste. The rest should be chopped into 1 cm cubes. Mix all the ingredients and divide it into four parts.Make them into patties with wet palms and put it on a wax paper and into the refrigerator for 30 minutes.

In a plate spread panko and press the patties into panko on both side

Heat an iron skillet or non stick skillet and fry the patties on high heat for a minute and cover and cook for 3 minutes. Turn and fry on medium high heat for 2 minutes.

Toast your bun (or not if you don't like it...but toasted buns are super delicious). Spread mustard and mayo or cilantro sour cream, add the salmon patty, top with lettuce, red onion slices and tomato slices and serve with potato chips :)