|Lunch Plate - Okra, Roasted White Sweet Potato, Crispy Flounder with Apricot Sauce|
Thursday, March 28, 2013
Monday, March 25, 2013
Monday, March 18, 2013
Bok Choy / Chinese cabbage - 1 big bunch,
Olive Oil - 1/2 tbsp
Ginger - 5 cloves, minced
Garlic - 1 tsp, grated
Green Chili / Jalapeno - 1, chopped
Water - 1/2 cup
Trim the thick end of the bok choy and separate the stems. Wash well and keep aside.
Heat a pan / wok over high flame. Add the olive oil and immediately add the green chili, garlic and ginger. Saute for a couple of seconds.
Add the bok choy stems and saute on high heat for a few seconds. Add the water, salt and cover and steam for a few minutes till the water is evaporated and the bok choy is tender.
Serve immediately as a side.
Dry Shredded Coconut - 1 cup
Slivered Almonds - 1/2 cup
Puffed Brown Rice - 1 cup
Sunflower Seeds - 1/4 cup
Mejdool Dates - 1 cup, finely chopped
Almond Butter - 1 cup
Honey - 1/3 cup
Toast the puffed rice in a skillet over low heat until crispy. Add the shredded coconut and the rest of the nuts and roast for a couple of minutes more. Remove and keep aside.
In the same skillet add the almond butter and melt over very low heat. When the butter has completely melted, add the honey and add in the dates and toasted mixture. Toss well and remove from heat.
Once it is cool enough to handle, make small balls. If they are sticky, wrap individually in cling wrap. Store in an airtight container.
Sunday, March 17, 2013
Wednesday, March 13, 2013
Sunday, March 10, 2013
White Vinegar - 1/4th cup mixed with 1/2 cup water
100% Pure Maple Syrup - 1/2 cup (may use a little less or more depending on sweetness desired)
A few raisins for garnishing
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil, add the vinegar water mixture gradually and stir the milk gently. When the cheese starts separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer lined with cheesecloth or handkerchief.
Wrap the cheese in the cloth, and rinse under cold water for at least 3 minutes, and squeeze well to remove as much liquid as possible.
Once it is drained, place on a dry, clean plate and knead the cheese by dragging the palm of your hand hard for at least 15 minutes until the cheese almost rolls into smooth soft dough.
Add the maple syrup little by little and knead for a few minutes more.
Make small flat balls of the mixture, put a small dent in the middle and place a raisin on top. Place in the refrigerator immediately. The sandesh will harden slightly in the cold. Must be consumed within 2 days.
Friday, March 1, 2013
Mixed Vegetables - Broccoli, Bell Peppers, Carrots - 2 cups, thinly sliced
Shitake Mushrooms - 1/2 cup
Sweet White Onion - 1/2 cup, thinly sliced
Garlic Cloves - 5, thinly sliced
Ginger - 1 tsp, grated
Green Chili / Jalapeno - 2, chopped
Sesame Oil - 1 tsp
Olive Oil - 1 tbsp
Low Sodium Soya Sauce - 1 tbsp
Toasted Sesame Seeds - 1 tbsp
Heat a large iron wok over high flame. Add the sesame and olive oil and immediately add the ginger and garlic. Saute for a few seconds and add the thinly sliced onions. Saute on high flame for a minute.
Add the remaining vegetables and mushrooms and cook on high heat stirring continuously. When the vegetables are cooked but still crisp, add the soya sauce. Mix well and remove from heat.
Sprinkle toasted sesame seeds on top and serve immediately. Can be served over steamed brown rice or whole grain pasta or with cooked shrimp.