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Curried Mixed Veggies

4 Jun

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Being newly married and having some goals on the horizon (ie starting a family, buying a house), B and I try to find ways to save money. One way we’ve done this is to limit eating out, which can be very expensive. During his bachelor days, B would dine out practically every meal, and I, being a student in San Francisco, couldn’t resist all of the fantastic eateries the city had to offer. However, now that we’re no longer busy with academic rigors, we have time to prepare and enjoy more meals at home.

Sometimes though, this can be difficult, as both B and I work full time. Often, it’s hard to find the energy and time to cook fresh meals. Insert: frozen vegetables–no chopping required! They are really a God-send when you’re tired, but still want to eat something nutritious, quick, and homemade.

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Ingredients:

2 tbsp oil

1/4 tsp cumin seeds

1/2  cup chopped onions

1/4 tsp minced green chilli

1/4 tsp red chilli powder

1/4 tsp garam masala

1/4 tsp chopped ginger

2 cloves minced garlic

1 tbsp tomato sauce

2 tbsp heavy cream

8 oz bag frozen veggies ( I used a corn, pea, green beans, and lima beans variety)

salt to taste

Directions:

  • In a large saucepan, add the oil and cumin seeds. Saute for one minute. Add ginger, garlic, and onions.
  • Once the onions have browned, add the chili pepper, salt, red chili powder, and garam masala. Mix well.
  • Add the tomato sauce, stir well.
  • Add the frozen mixed veggies, stirring well. Once mixed, add the heavy cream.
  • Simmer for another 5 minutes, making sure the veggies are thoroughly cooked.
  • Garnish with a lemon wedge; serve hot with naan or roti.
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Black Bean, Roasted Corn, and Green Bean Salad topped with Quinoa

1 May

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I have been wanting to try quinoa for a long time now, but just got around to picking up some last week. After enjoying this salad twice since then (which reminds me, I have some of it leftover in the fridge…I’ma go get me some) I’m regretting not venturing into quinoa territory earlier. I had heard from numerous people that it can essentially replace rice, and after making it (the process of which is very similar to making rice) I realize that this is indeed the case. I enjoyed the organic red variety, but I’m looking forward to trying the black and white kinds. I came across this post that has really straightforward directions for cooking quinoa, as well as a sweet little recipe at the end. I can totally envision myself incorporating quinoa into more dishes and I can’t wait to do so!

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Ingredients:

  • 1/2 cup chopped green beans (I used frozen, what a Godsend)
  • 1/4 cup corn kernels (also frozen)
  • 1 tbsp extra virgin olive oil
  • 1/4 cup diced tomato
  • 1/2 tsp salt
  • 1/8 tsp red chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp dried basil
  • 1 can (15 0z) black beans, drained
  • 1 bunch Romaine hearts
  • 1 cup red qunioa, cooked
  • Ranch dressing, to taste
  • cilantro leaves, for garnish

Directions:

On medium heat, pour EVOO in a saute pan. Cook green beans, corn, and tomatoes until softened. Add salt, chilli, garlic powder, black pepper and basil, stirring well. Add drained black beans and incorporate well. Cut romaine lettuce into salad-sized pieces. Start plating with a layer of lettuce. Pour desired amount of ranch dressing on top. Layer bean and corn mixture and top with quinoa. Enjoy!

Perfect Pizza Dough

29 Apr

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Without a doubt, pizza is the couch potato’s meal of choice. Blame it on the easy delivery, wide selection of (mediocre) pizza joints in any town, or the fact it can be eaten without a plate (insert image of a giant box on your belly while you’re watching re-runs of Sex and the City). Taking pizza to a level beyond a lazy Friday night binge-fest can be challenging, but simply devouring Domino’s with a knife and fork isn’t gonna make it classy. It all starts with good presentation (hint: ditch the cardboard box) and fresh ingredients. But the key is to have a good foundation (ie a great pizza dough). Dough to pizza is like a canvas to Monet. It just has to be right or the entire pizza will be wrong.

Ingredients:

  • 4 cups bread or all purpose flour (white)
  • 1 1/4 cups lukewarm water
  • 1 packet active dry yeast, or 2 1/4 teaspoons active dry yeast
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 1/4 cup plain yogurt
  • 1/4 teaspoon dried basil
  • Enough water to knead dough into malleable mass (be careful not to add too much, the yogurt acts as a liquid in this recipe!)

Directions:

  1. Preheat oven 450°F.
  2. Using a large ceramic mixing bowl, or any suitable food safe bowl, add the flour, make a “well” in middle, and put in 1 teaspoon salt, stir to combine well. Set aside.
  3. Prepare the starter: In a liquid measuring cup pour in 1 1/4 cups lukewarm water, 1 teaspoon honey, and one package of active dry yeast. Stir and set aside for 5 minutes. Allow to foam up (or proof).
  4. Next, mix the starter (yeast water) and the yogurt in the bowl containing the flour with 2 tablespoons olive oil. Stir together using a wooden spoon or clean hands.
  5. Note: You will need additional flour to knead on the surface that you’re working on. Knead for about 8 minutes or until you get a smooth elastic rubbery dough ball.
  6. Set aside in bowl, drizzle with a little olive oil to keep the dough from drying out. Let dough sit covered lightly with plastic wrap or use a plate or damp clean towel to cover it.
  7. Allow the dough to rise for 30 minutes to an hour. Flatten dough and press out into a circle to fit the pan it will be baked in. Spread it out evenly, don’t be afraid to lift underneath to stretch the dough. Sprinkle baking pan with flour or simply grease the pan with olive oil using a paper towel.
  8. Top with your favorite spaghetti sauce, spreading out using the back of a spoon, then add shredded or sliced mozzarella cheese, and jack or Parmesan cheese.
  9. Layer on some cooked meats, and add pizza style vegetables, such as mushrooms, sliced peppers, and chopped onions.
  10. Bake for about 12-14 mins, but watch it!
  11. When the bottom looks slightly browned and the pizza looks bubbly, remove from oven.

Recipe from here has been modified.