something old, something borrowed, and something new
I have nothing much to say about these spice roasted cauliflower tacos, except that they are pure delicious. The roast poblano crema adds zing to these tacos. They are so good and such a breeze to make. The oven does most of the job. And my favorite part : no messy clean up is ever involved in the making of these tacos.
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This butternut squash and kale salad with a warm walnut vinaigrette is quite a refreshing side at any Holiday table. The warm vinaigrette mellows the butternut squash and takes the edge off their rawness. The walnuts and pinch of cinnamon add rich sweetness to the salad. And I believe the pomegranate seeds bring in some suave to it.
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This pumpkin soup with browned maple-sage-butter is the perfect fall weather soup. Each spoonful of that pumpkin soup is savory and has just the right amount of sweetness from the browned maple-sage-butter. So this fall, turn up the volume and don’t be content with just any pumpkin soup, make this pumpkin soup with browned maple-sage-butter.
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On any given day, I would have a pot of dal makhani simmering away on the stove. That given day would mostly be a Sunday, when a pot of dal makhani would be slowly bubbling away over low heat on the stove, while the kids are fumbling over some Lego pieces on the kitchen island. Yes definitely a Sunday, when we take a break from the daily grind and go low and slow.
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A fall favorite in our house, this sage-butter mushroom sauce pairs perfectly well with the fettuccine. I like to toss the creamy sage-butter mushroom sauce with fresh fettuccine, whenever I can grab hold of some. But the creamy sage-butter mushroom sauce is gratifying with any kind of pasta, fresh or dried.
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What would a world without pasta and noodles look like? I cannot even begin to imagine a world devoid of these much loved food items. I had the same question for my kids once and for a moment the light went off their faces and I saw worried brow lines instead. But then again, they brushed it off beaming with confidence knowing such a world does not actually exist.
Continue reading “Ziti, Mushroom and Kale in a Creamy Alfredo sauce”
At times when I feel run down, don’t know what to cook or what to eat, I turn to my five spice seasoned lentils or “panch phoron dail”. ”Panch phoron” literally means five spices and “dail” is another word for dal. Dal, as we know it, refers to a variety of pulses and legumes, cooked and eaten all over the Indian subcontinent. It is often dressed up or down to suit different occasions. For example, parties and celebrations call for richer versions while an everyday staple dal is eaten in its simplest form, first boiled and then tempered with whole spices. So a bowl of dal can comfort you on a cold wintry night as well soothe you on a blistering hot day.
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Hello Weekend, I am pleased as Punch to finally see you here. And this weekend is going to be so special, because I get to finally hang out with my girl-friends. Well, it’s going to be a virtual zoom hang out, nevertheless I am excited to see their lovely faces. We are in a socially distant mode but not in emotional isolation.
Continue reading “Creamy Brie and Pear Bruschetta with Candied Walnuts”
This is not your average black bean soup, folks. This is the real deal, a full bodied soup made with dried black beans which is soaked overnight. But this one is not simmered for long hours.
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A bowl of this luscious tomato soup with some grilled garlic bread will give you all the warm fuzzy feelings inside. Undoubtedly an ultimate comfort food, tomato soup has come a long way from being a mere nursery food. From being a complete meal in itself to being an excellent first course in dinner parties, it has proven its versatility since a long time now. My version here is an updated one in that I add orzo pasta to the soup, making it a fairly substantial meal. I believe the starch from the pasta adds to the creaminess of the soup as well. This is an updated but easy version; it is hardly any trouble to make. All it needs is canned tomatoes , some aromatic vegetables and heavy cream. The crusty grilled bread is the perfect companion to the creamy soup. I like to smear the bread with some raw garlic as soon as it comes off the grill pan. A rainy day, a good book, a bowl of this soup, and I am in my happy place!
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