Greek Yougurt Ice Pops with Blueberries

Greek yogurt has twice as much protein as regular yogurt. The extra protein will help you feel full and leave you feeling satisfied. It is thicker and more creamier then regular yogurt. This Pops are bomb. My lil ones love them. They have calcium, protein & antioxidants. 

Ingredients:

• 1 lemon (for this we need only the peel)
• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 cups plain unsweetened Greek-style yogurt
• 2 tbsp honey
• 1 1/2 cup blueberries

Method:

1. Combine water and sugar and heat in small saucepan. When the sugar is dissolved, add the peel from an entire lemon. Simmer for 5 minutes and let cool to room temperature. Strain syrup and discard the peels.
2. Blend yogurt and honey in a food processor or blender and add the chilled syrup. Pour mixture about three quarters of the way in each of the popsicle molds.
3. Blend the blueberries separately with a sprinkle of confectioners’ sugar. Pour the mixture into the molds on top of the yogurt. Lastly, swirl the mixture with a skewer for a marbled effect OR i just left the blueberries as it is and put 5 blueberries into each mold along with the yogurt mixture as i like to bit into the berries.
4. Freeze for about 4 hours.

Black Bean, Sweet Potato & Quinoa Stuffed Peppers

I’ve realized that growing up also means enjoying things that are actually healthy for your body and mind. My friend, who never forgets to forward me different recipes on a daily basis, shared this idea of stuffing peppers with quinoa. I modified the recipe by adding a few more ingredients like the sweet potato. It gives body and makes the peppers more filling. These delicious, Mexican inspired stuffed bell peppers are packed with flavor and low on calories.

Ingredients:

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1/2 large yellow onion, diced (about 1/2 cup)
• 1/2 jalapeno, seeded and diced
• 3/4 cup uncooked quinoa
• 2 cups vegetable broth, divided
• 1-15 oz can black beans, rinsed and drained
• 1 medium sweet potato, peeled and finely diced
• 2 Roma tomatoes, seeded and finely chopped
• 3/4 cup frozen corn kernels
• 1 tablespoon chili powder
• 1 tbsp taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 cup chopped cilantro & Or 4-5 stalks of spring onion, finely chopped
• 1 teaspoon red pepper flakes, if desired
• 1/8 teaspoon pepper
• 1/8 teaspoon salt, plus more to taste if desired
• 3-5 large bell peppers, seeds removed and cut vertically
• 3/4 cup shredded jack cheese

Instructions:

1. Preheat oven to 400 degrees F.
2. In a saute pan, over medium-high flame, heat the olive oil. 
3. Add onions, jalapeno and garlic and saute until the onions begin to soften and turn translucent; about 4-5 minutes. Add corn Kernels & saute it for few more minutes. Place into large bowl and set aside.
4. To cook the quinoa: 
• Rinse quinoa with cold water in mesh strainer.
• In a medium saucepan, bring 1 1/2 cups of vegetable broth to a boil.
• Add in quinoa and bring mixture to a boil again. 
• Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl.
5. While quinoa is cooking place a medium pot over high heat and fill with water, bring water to a boil and add in diced sweet potato. Reduce heat to medium, cover, and continue to cook for about 6 minutes or until sweet potatoes are fork tender. This might take more or less time depending on how small you cut your sweet potatoes. Once tender, drain water from sweet potatoes and place into bowl with quinoa and onion mixture. Gently stir in black beans, tomatoes, remaining 1/2 cup of vegetable broth, chili powder, cumin, taco seasoning, oregano, cilantro, red pepper flakes, and salt and pepper.
6. Arrange bell peppers in large skillet or baking pan and stuff with a heaping 1/2 cup of quinoa mixture. Cover with foil and bake for 20-30 minutes until peppers are tender. Uncover and sprinkle each with 2 tablespoons of cheese. Place in oven for 5 minutes longer or until cheese melts. Remove and serve immediately with toppings such as sour cream & spring onion or cilantro & your favorite hot sauce or guacamole.

Chilli Garlic Mushrooms

Chili garlic sauce has many versatile uses, from a condiment to a base for Indo-Chinese dish. We love Mushrooms and I have made this recipe over and over again. It's easy, yummy & attractive. It's a quick fix meal that one can make little time and yet looks like one has done so much to make it.
My kids love it too.

This recipe serves 2 people

Ingredients:

• 1 tbsp vegetable oil
• 2 cups of sliced button mushrooms
• 1 cup of medium chopped red & green bell peppers
• 1/2 cup of medium chopped red onion
• 4 large cloves of garlic minced
• 2-3 Thai green chillies cut into long thin strips
• 1/4 cup of finely chopped cilantro for garnish
• 1-2 tsp of toasted sesame seeds
• 1 1/2 tbsp of low sodium Soy Sauce
• 1 tbsp Red Jalapeno spread
• 1/2 tbsp Sambal Olek
• 1 tbsp ketchup
• 1 tbsp maple syrup
• 1/2 tbsp corn starch
• Salt & black pepper to taste

Method:

1. Mix all the sauces, along with salt and pepper, together and whisk till it all combines well. Adjust to your taste. Set aside.
2. In a large wok, heat some oil, add all the veggies along with garlic and chillies and saute every thing on high flame till the vegetables become a little tender.
3. Add the sauce and mix it well with the vegetables. Saute for a few minutes and then add corn starch to thicken the sauce. It should be like a very thick gravy.
4. Turn off the heat and garnish with toasted sesame seeds and cilantro.
5. Serve hot!

Mini Orange & Chocolate Cheesecakes

Being hooked on food network, I came across  an episode where Giada De Laurentiis made these cute tiny sweet goodness. I happen to love cheese cake and am always looking for an opportunity to have some. This recipe has two of my favorite flavors (orange and chocolate) so I decided to give it a shot and my family loved them. It is the prefect bite size treat for a kids party as well as bite size dessert for a dessert party that won't make your guest feel guilty! The original recipe is made with eggs, but I used an egg substitute which worked great.

This recipe will make 12 mini cheesecake

Ingredient:

• 1/3 cup finely crushed chocolate wafers
• 2 tablespoons butter, melted
• 1/4 cup ricotta cheese
• 2 ounces cream cheese
• 1/4 cup sugar, plus 2 tablespoons
• 1 orange, zested
• 1 egg (I used the substitute)
• Butter, for greasing

Directions:

1. Preheat the oven to 350 degrees F.
2. Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
3. In a food processor, combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg (egg substitute box will say how much is required per egg). Blend until smooth. 
4. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. 
5. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. 
6. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. 
7. Refrigerate for 15 minutes. 
8. Use a small knife to gently pop the cheesecakes out of the cups.
9. Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Ringan No Oro (Baigan Bharta)

Simplicity always hits the Spot!
My friends and I always talk about food and share recipes.  We used to have cooking dates and enjoyed them to the max. This recipe is from one of my really good friends, who actually came over for a cooking date and showed me how to make it. It is simple and super delish!

Ingredients:

• 2-3 large eggplants
• 2  medium sized tomatoes, chopped
• 1 bunch of spring onions, chopped
• 1 bunch of green garlic, chopped
• 1 bunch of cilantro, chopped
• 1/2 cup green chopped red bell pepper (capsicum)
• 2 green chilies, minced
• 1 inch piece of ginger grated
• 3 tbsp olive oil
• Pinch of hing (asafoetida)
• 1tsp cumin powder
• 1tsp coriander powder
• 1tsp turmeric
• 1 tsp red chili
• 1 tsp salt - adjust to taste
• 1 tsp garam masala
• 2 tbsp chopped cilantro to garnish

Method:

1. Cut the eggplant, length wise, into big slices and coat them with olive oil, place the slices flat on a baking sheet and cook in the oven for 35-40 min at 350 degrees.
2. Let cool and peel off the skin.  Mush the eggplant and keep aside.
3. Heat the oil in a saucepan on medium to high heat and stir fry the bell peppers for about a minute. Take the bell peppers out of the pan and keep aside.
4. Use the same saucepan with the remaining oil.  
5. Test the heat of the oil by adding one cumin seed to the oil; if it crackles right away, it is ready. Add asafoetida and cumin seeds.
6. After the cumin seeds crackle, add the chopped spring onions, garlic & let cook till the spring onions start wilting.
7. Add the chopped tomatoes, coriander powder, turmeric, red chili, and salt and let cook for a few minutes until the tomato dehydrates.
8. Add the chopped cilantro and let cook for another minute or two.
9. Add eggplant mush and cook on medium heat. Keep stirring the eggplant and mashing the eggplant as you cook.
10. Cook for about 8 to 10 minutes.
11. Add bell peppers, fresh cilantro, and garam masala and mix gently.
12. Oro is ready to serve hot with rotis, parathas, or naan, best would be to pair it with Bajri Rotla.

• Enjoy!