Noodles Frankie

A new twist to the traditional frankie. My kids love it. They both love noodles and then if I wrap them into a frankie it makes it even more fun for the kids.

 Ingredients:

For The Stuffing

• Very thin noodles
• 1 cup cabbage, thinly sliced
• 1/2 Onion, thinly sliced
• 1/2 Dikon, thinly sliced
• 1/2 cup carrot, thinly sliced (make very thin strings)
• 1 small bunch of spring onions, diced
• 1/2 cup capsicum, thinly sliced
• 1 tsp oil
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 green chilies, finely chopped
• 1 tsp Soy Sauce
• 1 tsp Honey
• 1/2 tsp Chilli Sauce
• salt to taste

For Frankie Wrap

• Cooked or uncooked thin flour tortillas

Method: 

1. Boil around 4 cups of water and cook noodles as per instructions given on the packet. Once noodles are done, drain the hot water and immediately add cold water.
2. Heat oil into a pan. Add ginger-garlic paste, and green chilies. Saute for 30 seconds. Then add capsicum, carrot, dikon, onion and cabbage. Also add the soy sauce, chili sauce, honey and salt to taste. Mix well. Stop cooking the mixture because we need the vegetables to remain crispy. 
3. Add the noodles and toss well. Transfer the mixture into another bowl. Do not keep the mixture in the hot pan, because noodles amy become sticky.
4. Roast a tortilla on both sides over a heated tava.
5. Spread a good portion of the stuffing at the center of the tortilla. Wrap the stuffing by pulling in the two sides. Press with a spatula. 
6. Serve hot with a dipping sauce made of soy sauce, hot sauce and Sweet & sour sauce.

Tip:
To make the above recipe Kids friendly, do not add chili sauce and green chili, instead, use tomato ketchup.

Dates and Nuts Rolls

Growing up, we ate always had these during the winter months - Recently, I had them at a friends house, who was pregnant, and this brought back some nostalgic memories, so I decided to make them for my kids and sure enough, they loved them.

Ingredients:

• 1/2 container (about 1LBs) Dates (I used medjool dates from Costco)
• 1 cup (or to taste) Crushed combination of Pistachio, Pecans, Cashews and Almonds
• 2 tbsp unsalted butter
• Unsweetened crushed dried coconut

Method:

1. Chop the dates into small pieces.
2. Melt the butter in a big pan and saute the chopped dates until they start coming together like dough.
3. Add the crushed nuts and mix combination well.
4. Remove the pan from the heat, let the dough stand alone for a few minutes until it cools down enough to work with (don't let it cool down completely).
5. Make long “logs” of the dough and roll the logs into the dry coconut to get a thin coating.
6. Wrap the logs in clear wraps and place them in the fridge to chill for about an hour.
7. Take the logs out and cut them into bite size pieces.
8. Leave them outside to get to room temperature and enjoy.

This is a very good snack for the kids during winter or all year around. Healthy and nutritious.

Mushroom Rice

Yet another recipe from my friend whom I call The Rice Queen! It's hearty & delicious. The coconut milk adds richness to the dish.

Ingredients:

• 1 Box button mushrooms, sliced
• 1 cup uncooked Basmati rice
• 1 1/2 cups of water
• 1/2 cup coconut milk
• 1 cinnamon stick
• 4 cloves
• 1 Bay leaf
• 1 Cardamom pod
• 1 Star Anise
• 1 White onion, diced
• 1-2 tbsp of ginger garlic and chilli paste
• 1 Tomato, diced
• Mint 3-4 sprigs
• Cilantro to garnish
• Salt per taste
• 3/4 tbsp white pepper powder
• 2 tbsp ghee (clarified butter)
• 1 tbsp oil
• 10 roasted Cashews

 

Method:

1. Saute the rice in 1-2 tbsp of ghee till its pale-golden brown and keep it aside.
2. Add 1 tbsp of ghee & 1 tbsp oil into a deep wok, add cinnamon, cloves, bay leaf, cardamom, & star anise, saute it till fragrant.
3. Add the the onion, ginger, garlic and chilli paste and cook untill the onions are golden brown; basically caramelize the onions.
4. Then add the tomato & mint and cook until the tomatoes loosen up .
5. Add mushrooms and salt.  When the mushrooms start sweating, add the pepper powder. Mix everything and continue until everything is well incorporated.
6. Now add the coconut milk and water and bring the mixture to a boil.
7. Add the sauted rice and cook everything for 15 minutes on medium heat or till water is absorbed and rice is cooked.
8. Garnish with cilantro and roasted cashew.

Coconut Curry Tofu

The original recipe was shared by one of my friends who is a foodie just like me. I have modified it to our taste & the results were finger licking good!  I had to blog this quick-to-prepare dish of high-protein tofu and fresh vegetables which makes a great meal on a busy evening/afternoon.

Ingredients

• 1 cup long-grain rice (cooked)
• 2 tsp vegetable oil
• 2 1/2 cups red onion (vertically sliced)
• 1 cup yellow, green & red bell pepper (cut in strips) 
• 1 carrot sliced in long strips
• 1- 1 1/2 tbsp curry powder
• 1 tsp ground coriander
• 1 tsp garam masala 
• 1 tsp ground turmeric
• 1 tsp red chilli powder 
• 1 tsp paprika 
• salt to taste
• 1 tsp brown sugar 
• 1-2 tsp chilli ginger paste  
• 2-3 diced tomatoes 
• 1 block extra firm tofu (drained and cut into thin triangles) 
• 1 can of light coconut milk plus 1/4 cup water
• 1/4 cup fresh cilantro (minced)

Method:

1. Heat oil in a nonstick skillet over medium to high heat. 
2. Add onion and bell peppers, tomatoes & carrots, sauté for 4-5 minutes or until tender.
3. Add the chilli ginger paste and give it a good mix. Stir in all the spices along with salt & cook for another 2-3 minutes. 
4. Add the drained tofu pieces and saute for 1-2 minutes.
5. Add coconut milk along with water and bring everything to a boil; reduce heat, and simmer until thoroughly heated. 
6. Serve the tofu mixture over rice, and garnish with cilantro.

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!