Infused Olive Oils

Infused Olive Oils

It’s been a long, tough week besides being a summer of BIG changes – one child off to college, one a junior at high school,  perhaps the only continuum, and my baby off to Kindergarten. It’s happy stuff, and yet, intensely sad. As Washington Post writer, Michael Gerson, so aptly observed, the step into college of your child, is the end of his or her uncounted days with you. From here on, we stand aside and let them go headlong, to pursue their dreams and futures – all far easier said than done. The love never lessens, but the eagerness to be completely involved must be dampened, at least on our part.  It’s just been a week now, so the feelings are intense.  As for my KG, that is as big a wrench as this is the first journey towards establishing herself in the world. Put like that, it seems like a pretty daunting task for a 4+yt old. But here I am, finally with my one consolation prize – writing more or getting back into the swing of things. My garden gives me a lot of pleasure, with the fairly good yield, altho much of our plants have had to deal with an extremely intemperate summer and way too much rain to fully flourish.  But we take what we can get and are grateful for it.  The idea to make herb and spice infused olive oil came from a visit to a restaurant where they had mixed herbs into a butter and cheeses. I have, of course seen infused oils many many times in stores, But with all...
Colorful Quinoa Kichdi

Colorful Quinoa Kichdi

If food were meant to be alluring, tempting and seductive, then this dish nailed those desires. As simple as it was to prepare, I am classifying this as an anytime treat – This was one of the first dishes I made with my home grown veggies, and I realize I have over 20 recipes that I need to catch up on, what with the pickling, saucing and chutney-ing of all the tomatoes growing in the garden. This dish has exactly what you see in it – veggies, quinoa, and chives blossoms for decoration. A healthy one pot meal For this you need 2 cups of white quinoa and veggies of your choice – I used tomatoes, broccoli, bell peppers (orange and yellow), green peas, cilantro and chives blossoms and fresh sage leaves for garnish – green chilies for heating up. Steam cook the quinoa; sautee the veggies; mix them together in a pan with the heat on – allow them to blend for 2-3 minutes and then serve hot. steam without whistle in pressure cooker the veggie medley being sauteed Sage This is made separately for my daughter with sauteed broccoli on the...
Sprouted Green Gram Sundal/Salad

Sprouted Green Gram Sundal/Salad

Back after an unannounced break with the simplest yet most healthy and as tasty dish. I am guest hosting the Sprouts event of Mom Chef -Sizzling Tastebuds and had made 3 recipes for this purpose – This is not an uncommon dish to people who used sprouted grams – but the beauty of this dish is to sprout your own grams – it is truly amazing the wonder of things when you see the little white stems poking out of the gram only to grow long in a matter of a day!  So give this a shot – you will be doing yourself a favor by eating this incredibly healthy dish, South Indian Shtyle Sprouting green gram requires soaking, draining and rinsing intermittently until such time you see some sprouts – Using a thin wetted towel could help this process -Although I did not have enough foresight to take pictures of the process, I do have some pictures of the dish Ingredients: 1 cup of whole green moong 1/4 cup grated coconut 2 red chilis dry 1/2 tsp of Suvaiyana tadka mix (cumin, mustard, urad dal, asafetida) 1 tsp oil for sautéing the tadka mix curry leaves to garnish Method: Take soaked lentils and steam cook for about 5-7 minutes Get a sauce pan heated. Add the oil and the sauté mix. Wait to hear the mustard seeds pop add the curry leaves. Sprinkle the coconut and stir once before switching flame off. Serve hot or cold This is off to the event – please follow link to see other entries and if you have not submitted one already,...
Steamed Green Beans Salad

Steamed Green Beans Salad

Here is the back story – a true record of a conversation I had with myself Fresh, tender beans stacked beautifully, so much so allz you need do is clip the pointed ends and steam them for about 3-4 minutes in your microwave – I say keep talking – in a flat large pan, saute in 1/2 tsp of olive oil, 2 cloves of garlic, cut like thin & flat along with 1/2 tsp of crushed red peppers- Getting more interesting, keep going, I encouraged myself – Well,  add the steamed beans to this and sprinkle salt and turn in the pan, keeping them whole & in shape. Okay and …. Well now you take about 20 pieces of almonds, cut flat with their skins on and sprinkle and serve HOT …My alter ego says, Okay lemme taste this first (a chewing pause before) OMG, that is SOOOO delicious – Can I try some more, I say reaching out to grab a few when splat came my other hand clamping over the stealing one saying in a semi-stern tone – Ah ah ah… wait till its on the dining table along with the rest of the food, or you’ll get nothing then… There you have it. Now for the pictures and remember if you see these beans in the store, snap them up -this can be made in 10 minutes flat My late and last entry for the Blogging Marathon – Cheers and wishing you a healthy week and extreme enjoyment and joy in the simpler recipes of life Check out the other Bloggers in this...
Baby Spinach & Plum Salad

Baby Spinach & Plum Salad

So here’s my next salad for Srivalli’s Blogging Marathon, and I chose to to Salad and Soups – sorry I have been salad heavy, but those are my daly lunch (almost) and it was fun to try out a different salad each day – Salad is to me things that I like or even love coming together in a simple and healthy form! I always garnish my salads with nuts, just to have that crunch to it and make it more appealing I did use my Balsmaic vinaigrette (Charles, tune in here 1.5 cups of Baby Spinach leaves1/2 a plum10-pinenutsA dribble of Balsamic Vinaigrette Check out the other Bloggers in this...