Soups
Roasted Carrot Soup
This roasted carrot soup comes together with minimal hands-on cooking time. Carrots that have been sitting around in the crudité platter or baby…
Grains
Couscous with vegetables
Pearled couscous is amazingly easy to cook and is a versatile grain to replace rice in many recipes. I refrain from calling these recipes…
Vegetables
Black Eyed Peas with Spinach
Black eyed peas and spinach are a very comforting and nutritious combination. I like to eat this curry with a brown rice or any grain, like quinoa…
Baking - Savory
Spinach Scones
These scones were my attempt to try and recreate saag panner in a scone. It didn’t quite taste like saag paneer, but the savory and spicy elements…
Salads
Fennel Slaw
Fennel has a distinct taste and is very refreshing in a light slaw. This is very different from the cabbage coleslaw that you are used to eating.…
Salads
Crunchy Cabbage Salad
There are various versions of this salad/slaw that I have enjoyed over the years. The idea for this recipe is courtesy Kim and Po who created…
Baking - Sweet
Mango Mousse
Mango mousse is one of my favorite treats and I have not managed to set a mango mousse that feels light and mousse like. Since I try to avoid…
Baking - Sweet
Puffed Quinoa Treats
Puffed grains are a great base for healthier rice crispy like treats. I have tried in vain to puff grains at home only to end up wasting half the…
Baking - Sweet
Banana Bread
Who doesn’t end of up with a large number of over ripe bananas occasionally (or in my case for the past three weeks)? I usually end up peeling…
Breakfast
Breakfast Grains - Sweet
Steel cut oats are a regular breakfast rotation in my house. We all like different toppings. This one is one of my favorites - chopped fresh dates…
Vegetables
Stir Fried Greens
Cooking greens is a great way to consume large amounts of leafy vegetables by seasoning them and making them last longer. Cooked greens have a…