Mediterranean fish cakes

Fish cake are always a fav at my house. I have made fish cakes with many different ingredients but this one takes the cake...pun intended. These fish cakes have good amount of protein in them and I served it with a Tahini yogurt sauce and to make it a meal, I searched it on top of a salad and with toasted pita bread.

Original Fish Cakes

Mediterranean fish cakes (Fish cakes with canned tuna and chickpeas)

Mediterranean Fish Cakes

Ingredients:

1. 2 cans of Tuna in water, drained
2. 1 can chickpeas, drained, washed and drained
3. 1 egg
4. 1/2 cup finely chopped onions
5. 1-2 cloves to garlic chopped fine
6. 1 tablespoon fresh squeezed lemon juice
7. 1 teaspoon each of salt, pepper, ground cumin
8. handful of mint, cilantro parsley chopped
9. oil for shallow frying

Grind the chick peas...not to a fine paste. Leave it a bit more rustic.

Mix all the ingredients together until well blended.

Divide into 12 parts and make it into cakes about 3 inches wide. Make sure you press the cakes a bit so they stay together. Leave it in the fridge for 15-20 minutes.

Heat a griddle and add a tablespoon of oil and swirl it around. Fry the cakes 3 minutes on each side and enjoy

Tahini Yogurt sauce

1. 1 tablespoon tahini or white sesame ground to a powder
2. 3/4 cup plain yogurt
3. 1/3 teaspoon each of salt, pepper
4. 1 tablespoon fresh squeezed lemon juice
5. a few mint leaves or dill chopped
6. 1 garlic clove chopped

Mix all the ingredients together and enjoy with the fish cake

Buffalo chicken Quinoa

 Since we are trying to not each as much rice as possible for various reasons, Quinoa has become my go to grain for many dishes.

This is a new recipe I made up and it turned out pretty good.

Buffalo chicken Quinoa (Quinoa with buffalo sauce chicken)

Buffalo Chicken Quinoa

Ingredients:

1. 1 cup Quinoa cooked according to package directions. Do not add any salt.
2. 1 8 oz canned chicken breast or 1 chicken breast cut into small bite size pieces
3. 1 tablespoon oil
4. 1/2 tablespoon  butter
5. 2-3 tablespoons red hot buffalo sauce (depending on how spicy you can handle)
6. 1 medium clove garlic chopped fine
7. 1 teaspoon dry ranch dressing (optional)
8. 1-11/2 cups cauliflower cut into 1 inch or smaller florets
9. Carrots and Ranch to serve on the side

In a pan heat the oil and cook the chicken if using raw chicken with a pinch of salt and pepper (7-10 minutes) Drain and set aside.

In the same pan add the butter and the cauliflower and cover and cook for 7-8 minutes until tender on medium low heat. Add garlic and stir to combine. add the canned chicken (drained) or the previously cooked chicken and fry for 2 minutes on medium high. Add the Quinoa and dry ranch dressing (if using) and hot sauce and combine. Stir well.

Serve with Ranch and Carrots on the side and enjoy!!!

Mongolian Beef Ramen

 Since I was short of time and this week is a celebrations week at home, I did not want to eat out more than what we are already doing. SO I found this recipe and had all the ingredients and I made it. MMMM....it turned out to be super delicious

Mongolian Beef Ramen

Mongolian Beef Ramen Noodles

Ingredients

1. 4 packages instant ramen, flavor pack discarded
2. 1 tablespoon each of canola oil, sesame seed oil (optional)
3. 1 lb. sirloin steak, sliced against the grain. (I used Milanesa steak cut into long strips)
4. 2 tablespoon cornstarch
5. 1/4-1/2 teaspoon salt, 1/2 teaspoon black pepper
6. 2 cloves garlic, minced
7. 1 teaspoon minced ginger
8. 1/4 cup reduced-sodium soy sauce
9. 2 tablespoons lightly packed brown sugar
10. 1 cup low-sodium chicken  broth
11. Pinch red pepper flakes
12. 1 large head broccoli, cut into florets
13. 1 carrot, peeled and cut diagonally
14. 3 scallions, thinly sliced
15. Toasted sesame seeds, for garnish

Cook ramen noodles according to package instructions. Drain and set aside.

In a large skillet over medium-high heat, heat canola oil. Toss beef with a pinch of salt and black pepper and cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.

Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.

Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.

Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and scallions. 

Garnish with toasted sesame seeds before serving.

Another great Ramen noodle recipe is Thai Peanut Ramen noodle .

The best recipe when you want a quick and wholesome lunch/dinner

Creamy chicken pasta

 This recipe would be great with the Fettuccine but yesterday I realized I barely ever get Fettuccine. I had different varieties of Veggie Pasta (...the reason all moms get it...sneak some veggies into your family's meal). Anyway, the dinner was great.

Creamy Chicken Pasta

Creamy Chicken Pasta

Ingredients:

1. 10 Oz Fettuccine or spaghetti cooked to package directions
2. 7 oz Canned chicken breast or substitute left over cooked chicken and 1/2 cup chicken stock
3. 1/2 cup heavy cream
4. 1/2 cup parmesan cheese
5. 2 big or 4 small cloves of garlic minced
6. 1 teaspoon Italian seasoning.
7. Salt and pepper to taste
8. 1/2 teaspoon pepper flakes
9. More cheese for sprinkling.
10. 1/2 tablespoon olive oil
11. 1 zucchini or yellow squash cubed
12. 1 cup fresh baby spinach and 1/2 cup peas (optional)

While the paste is boiling in a well seasoned water,  In a pan heat the oil and fry the vegetables for 2-3 minutes. Add garlic and fry for 1 more minute. Add the chicken and stir to combine. Add chicken stock and cream and cheese and stir to combine. Add the boiled paste and seasoning and pepper and mix well. Give it a taste test and add salt sparingly. If the dish seems watery cook for 1 minute more. The paste will absorb the liquid and turn more yummy.

Serve topped with pepper flakes and more cheese.

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

Chicken Philly Sandwiches

I have been craving Philly cheese steak sandwiches and there is no place close by which has good Phillies. And also by the time you bring them home and eat it, they will become all soggy and BLAH...

I found the best recipe here and I followed it pretty much as is

Chicken Philly Sandwiches

Ingredients:

1. 2 Tbsp butter
2. 1 pound fresh chicken tenders, diced
3. 2 tablespoons Worcestershire sauce
4. 1 large garlic minced
5. 2 teaspoons lemon pepper seasoning
6. ½ teaspoon each of salt, fresh ground black pepper
7. ½ onion, diced
8. 3 slices provolone cheese +extra for each sandwich
9. 4 Hoagie rolls or big hot dog buns
10. 4 tablespoons mayonnaise
11. 1/2 bell pepper of your choice of color diced

Season the chicken with Worcestershire  sauce and lemon pepper and set it aside for 30 minutes. Heat the butter in a pan and cook the onions on low flame for 10 minutes. Add garlic and fry for a minute. Increase the flame to medium high and add the chicken and fry for 8 minutes. Add the bell pepper and stir to combine 4 more minutes. Give it a taste test and adjust the salt and pepper. Cut the flame and layer with 3 slices of  provolone . Cover.

Head a griddle and toast the buns on the inside. Spread each with 1 tablespoon mayo. Layer the top side with more provolone or Colby-pepper jack cheese slices. Add the chicken mixture to the bun and enjoy

Ravva Uttapam

This is one of the speedy lunch/dinner ideas ever. And it is super delicious. I made it a little more healthy by adding vegetables in the batter itself

Ravva Uttapam(Indian Pancakes with Semolina)

Ravva Uttapam

Ingredients:

1. 1 cup sooji (coarse, semolina)
2. 1/2 cup yogurt 
3. 1/2 cup each of cabbage finely grated, finely grated carrots, bell pepper chopped fine,  tomatoes chopped fine
4. 1 Tbsp each of cilantro ,green chili, ginger 
5. 1 tsp salt
6. 1/2 teaspoon baking soda
7. oil for frying

Mix sooji, salt, green chili, ginger, cabbage, carrot and yogurt, and add water as needed batter should be little thicker than dosa batter. Set it aside for 20 minutes
Add more water if needed and add the baking soda and mix well. 
Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle with some chopped oni ons, bell pepper ,tomatoes and cilantro and press it lightly into the batter.
Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat.
Uttapam is ready to serve. 

Enjoy with Peanut chutney

Grilled vegetable and chicken salad

Sunday evenings come too fast and before you know it, its time to wind up the weekend and get ready for a busy week. Its always great to have a dinner which is super fast to make and healthy and yummy to eat.

Grilled vegetables and chicken salad

Grilled Chicken and vegetable salad

Ingredients:

1. 2 chicken breast cut into bit size pieces
2. Ingredients for marinating chicken : 1 teaspoon each of salt, fresh ground black pepper, garlic powder, onion powder, Italian seasoning + 2 tablespoons olive oil
3. 1 medium zucchini
4. 1 medium squash
5. 1 medium carrot
6. 1/2 red bell pepper ( 1 used 6 sweet peppers halved)
7. Ingredients for the vegetables : 1 teaspoon each of  1 teaspoon each of salt, fresh ground black pepper, garlic powder, onion powder, Rosemary, coriander powder + 2 tablespoons olive oil
8. 1 cup orzo pasta if desired...cooked to package directions

Cut the chicken into bit size pieces and add all the ingredients in #2 and set aside for 15-30 minutes.

Cut all the vegetables into bite size pieces and lay on a baking sheet and add all the ingredients in #7.

Preheat oven to 400 degrees. Bake the vegetables on the lower rack and chicken in the middle rack for 25 minutes. Stir mid way.

Take the vegetables out and bake the chicken for 5 more minutes.

Serve with orzo if desired or just vegetables and chicken if a sprinkle of cheese 

Healthy clam chowder

The first time I had clam chowder in a bread bowl, I had no idea how it would taste. It was in the farmers market in Los Angeles. It was like a warm hug from inside. It was great. But of course clam chowder is quite calorific. And if you try to use less of the  butter, it doesn't taste as good.

The version I made of the clam chowder today, it has a ton of vegetables and it is sooooo super delicious. And on a cold night like tonight, there is nothing better for dinner

Healthy Clam Chowder (New England style Clam Chowder with veggies)

Healthy Clam Chowder

Ingredients:

1. 2 cans minced clams or substitute 1 can with tuna in water
2. 1/2 cup each of chopped onions, chopped carrots, chopped mushrooms, thinly sliced spinach, chopped broccoli...try to cut all the vegetable to be of same size
3. 2 medium small potatoes peeled and diced and microwaved covered for 4 minutes (stir mid way...be very careful)
4. 1 teaspoon each of salt, thyme, minced garlic
5. 1/2 teaspoon fresh ground black pepper
6. 2 tablespoons olive oil
7. 2 tablespoons butter
8. 3 tablespoons all purpose flour
9. 3 cups milk and 2-3 cups water...hot

In a heavy bottomed pan, heat the oil and fry the onions till soft. Add the vegetables one after the other and cook on medium heat for 7-8 minutes. Take it of the pan and set aside.

In the same pan melt the butter and fry the garlic for a minute. Add the flour and continuously stir for 5 minutes. Add the milk and stir to combine. Add salt, thyme and pepper and add all the vegetables along with potatoes, clam and fish. Stir well. Add the water depending on how thick you want the soup to be. Enjoy hot with crusty bread

Here is another versions of Clam Chowder

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

Szechuan Salmon

It was a team lunch and supposedly one of my manager's favorite spots for lunch. I have not eaten any Chinese food anything remotely similar to this. Specifically this was a Szechuan Cuisine and they had the Szechuan numbing peppers in most of the dishes we orders. Yummmm instant love. This Szechuan pepper corn have the tangy taste in the beginning that is very reminiscent of the tingly tangy taste you get when you eat a baby mango. I was instantly transported to my childhood house with the Mango tree and all those summer afternoons when I would get onto the tree and get a raw mango and bite into it.

I had to have those Szechuan pepper corns and I got them and I did not want to make chicken. I made Salmon . And yum yum. Loved them all the way.

Szechuan Salmon

Szechuan pepper corn salmon

Salmon fillet dinner

Ingredients:

1. 4 salmon fillets
2. 1 teaspoon oil
3. 1 teaspoon each of Szechuan peppercorn, garlic powder, coriander powder, 
4. 1/2 teaspoon each of red pepper flakes, salt
5. Oil for frying the salmon

Pound the Szechuan pepper corn to break them. Mix all the spices in a bowl along with the oil. Apply the spice mix to the fish fillets and let them rest for 15 minutes. Heat a griddle and add some oil to it and fry the fish fillets on medium low heat 5 minutes on each side. 

I served them with orzo pasta, Steamed broccoli and Corn asparagus, bell pepper stir fry

Goan Stir fried beef and dal

The way we have been eating is been changing lately. We are trying to eat less carbs and when you eat less carbs you would have to eat something else which would make you full and keep you satisfied for a long time...TADAHHHH enter meat...

So during this week's grocery run, instead of getting ground meat I got sliced meat and I made this beef stir fry from the North West state of Goa and it was great. I served it with rice and Goan dal for the kids and for people who do not want to eat rice, I served it with Barley

Goan Stir Fry 

Goan style beef stir fry

Ingredients:

1. 1 lb stir fry meat
2. 1 medium small onion sliced into half circles
3. 1 large tomato chopped
4. 1/2 teaspoon salt or more to taste
5. 1 serrano chillie chopped fine
6. 1 tablespoon oil
7. 1 heaped teaspoon ginger garlic paste
8. 2 big pods of garlic chopped fine
9. 1/4 teaspoon fresh ground black pepper
10. 1 tablespoon white vinegar

Marinate the meat with salt and pepper and vinegar and ginger garlic paste  for atleast 1 hr.

Heat a pan and fry the meat on low flame for 20-30 minutes.

In a different pan heat the oil and fry the onions till they start turning brown. Add the garlic and the chopped chillies and fry for a minute. Add the tomatoes and cook for 5 minutes. Add the meat into this pan and stir to combine. Simmer for 10 minute, give a taste test and garnish with cilantro and serve

Goan Masoor Dal (Lentils with Tomato)

Goan Masoor Dal

Ingredients:

1. 1/2 cup masoor dal
2. 2 tomatoes chopped fine
3. 1/2 teaspoon each of cumin and mustard seeds
4. few dried red chillies
5. few curry leaves
6. 1 tablespoon lemon juice (optional)
7. 1/2 tablespoon oil
8. 1/2 teaspoon each of turmeric, salt, hing
9. 1/4 cup sliced onions

Cook the masoor dal along with tomatoes with turmeric with 2 cups water for 30 minutes. In a pan heat the oil and fry the cumin and mustard seeds and the dried red chillies and curry leaves. Add the hing and fry for 20-30 seconds. Add the onions and fry till they start becoming dark. Add this to the dal and bring to a boil. Add salt and lemon juice if using and boil for 7-10 minutes. Garnish with cilantro and serve