Maple Roasted Nuts

 

Raw Nuts - 5  cups (I used a mix of Walnuts, Almonds, Pecans, Pistachios, Peanuts)
Pure Maple Syrup - 1/3 cup
Cayenne Pepper - 1/4 tsp
Sea Salt - a sprinkle

Preheat oven to 325F. Line two baking sheets with foil or parchment paper.

Mix all the ingredients together with a wooden spoon and place them in a single layer on the baking sheets.

Bake for around 10 to 15 minutes, stir the nuts and bake again for 10 minutes. Keep a close watch on them as they can turn brown and bitter easily.

Remove from heat, cool completely and store in an airtight container.

 

 

 

 

 

 

 

 

 

Mung Beans Fettuchini with Pesto Sauce

 

Mung Beans Fettuchini - a handful
Cooked Beans - 1 cup, (I used a mix of cooked chickpeas and red kidney beans)
Broccolini - 1 small bunch,
Shallot - 1
Garlic Cloves - 1
Olive Oil - 1 tbsp.

For pesto:
Fresh Basil Leaves - 1 big bunch
Garlic Cloves - 3, minced
Olive Oil - 2 tbsp
Lightly Toasted Pinenuts - 2 tbsp.
Parmesan Cheese - 1/2 cup

Wash the basil leaves well and dry completely. Add minced garlic and blend in a blender till fairly smooth. Then add the olive oil, pinenuts and cheese and blend again to make a smooth mixture. Keep aside.

Cook the mung beans pasta according to directions. Rinse with cold water and keep aside.

Heat a big skillet and add olive oil. Add the chopped shallot and garlic and cook till the shallot gets soft. Add the broccolini and cook for a few minutes more.

Now add the cooked beans and pasta and toss everything well. Check for seasoning.  Remove from heat and serve.

 

 

 

 

 

 

 

 

 

Black Forbidden Rice with Green Peas

Black Rice - 1 cup
Water - 2 cups
Salt - a pinch
Frozen Green Peas - 1/4 cup
Unsalted Butter - 1 tbsp

Add 2 cups of water to the rice and bring to a boil. Once it comes to a boil, add salt, reduce heat and simmer and cook for around 30 minutes.

When the liquid is almost absorbed, add the green peas and butter and cover and cook for a couple of minutes more. Remove from heat and keep aside covered for a few minutes. Serve hot or cold as a side dish.

 

 

 

 

 

Crispy Coconut Shrimp

Fresh Shrimp - 1 lb, shelled but tail on
Cornstarch - 1/4 cup
Salt - 1/8 tsp
Red Chili Powder - 1/4 tsp
Egg White - 1, beaten
Shredded Dry Unsweetened Coconut - 1 cup
Sugar - 1 tsp, mix with the shredded coconut
Peanut Oil for deep frying

Mix cornstarch, salt and chili powder in a bowl. Drop the shrimp in the mixture and coat well.

Heat peanut oil in a skillet. Lift each shrimp by the tail from the cornstarch mix, dip in egg white and roll in coconut sugar mixture and drop in the medium low heated oil. Similarly add a couple of more shrimps to the skillet.

Fry for a minute on both sides till golden brown. Remove on paper towel to soak up excess oil and serve hot with garlic sauce.

My Lunch - Shrimp, Black Rice, Broccoli, Pink Snapper, Watermelon

Crispy Coconut Shrimp, Black Forbidden Rice with Green Peas, Roasted Broccoli, Roasted Pink Snapper with Lemon, Watermelon Wedges

Roasted Golden Beet

Golden Beet - 4
Olive Oil - 1 tbsp
Rock Salt / Pink Himalayan Salt / Sea Salt - a light sprinkle
Black Pepper - 1/4 tsp
Fresh Lemon Thyme - a few sprigs

Preheat oven to 400F.

Scrub and wash the beetroots well. Dry completely and cut them into small cubes (along with the skin).

Add olive oil, salt, pepper and lemon thyme leaves and mix well.

Place on a foil in a single layer on the baking sheet and bake for 30 to 45 minutes till the beets are soft and slightly caramelized.

Serve warm as a side-dish.

 

 

 

 

 

 

 

 

 

 

 

Shrimp in Soy Sauce

Fresh Big Shrimps - 12 (preferably not frozen)
Garlic Cloves - 1, minced
Olive Oil - 1 tbsp

Reduced Sodium Soy Sauce - 1.5 tbsp
Balsamic Vinegar - 2 tbsp.
Turbinado Sugar - 1/2 tsp
Red Chili Flakes - 1/4 tsp
Cayenne Pepper - 1/4 tsp

Basil Leaves - 2, shredded for garnishing

Mix soy sauce, balsamic vinegar, turbinado sugar, chili flakes and cayenne together and keep aside.

Heat a skillet and add the olive oil and minced garlic. Saute for a few seconds and add the shrimp.

Cook for 2 to 3 minutes on each side, till the shrimps are pink and opaque. Add the sauce and mix well and cook for a minute till the sauce is almost absorbed.

Garnish with shredded basil leaves and serve immediately.

 

 

My Lunch - Crispy Snapper, Sauteed Lacinato Kale, Potato

Crispy Yellow Fin Snapper with Thyme lemon Sauce, Sauteed Lacinato Kale, Potato

Crispy Flounder with Apricot Sauce

Flounder - 1 big (scored on both sides and cut into two or more pieces)
Salt
Pepper
Butter - 2 tbsp.
Shallot - 1, finely chopped
Apricot Preserve - 4 tbsp.
Dijon Mustard - 1 tbsp.
Olive Oil

To make the sauce, Heat butter and cook the shallots till they are soft and translucent. Add the apricot preserve and mustard and heat through. Keep warm.

Apply salt and pepper to the fish and keep aside. (You can also dredge the founder in flour and/or cornmeal for extra crispness).

Heat a cast iron pan on medium high heat. Once the pan is smoking hot, add the olive oil and immediately add the fish. Cook on medium heat for about 4 minutes  till the bottom side crisps up and become brown. Flip and cook on the other side for another 4 minutes.

Remove on serving platter and apply the warm apricot sauce. Serve immediately.

My Lunch - Green Beans, Mashed White Sweet Potato, Cornmeal Crusted Cod



Green Beans, Mashed White Sweet Potato, Cornmeal Crusted Cod

Almond Cracker with Sesame and Poppy Seeds

Blanched Almond Flour – 1¼  cups
Salt – 1/8th tsp
Olive Oil  – 1 tbsp
Egg – 1
Sesame Seeds - 1 tbsp.
Poppy Seeds - 1 tsp
Coarsely crushed black pepper – ¼ tsp

Preheat oven to 300F.

Mix almond flour, salt, pepper together.

Add egg and oil to almond flour and mix well.

Roll into a dough and press the dough between two parchment papers.

Roll the dough into a thin square. Remove the top parchment paper. Transfer the bottom piece with rolled out dough onto a baking sheet.

Cut the dough into 2 inch squares with a knife. Brush the top with egg white and sprinkle sesame and poppy seeds.

Bake for 12 to 15 minutes until lightly golden. Remove from the oven immediately and allow to cool.  Do not over bake as the crackers can turn brown quickly and get bitter.

Can be serve with butter, cheese and jam.

 

Spicy Lemonade

Large Lemons - 2
Raw Honey - 2 to 4 tbsp, depending on how sweet you want the drink
Roasted Cumin Seeds - 1/2 tsp
Pomogranate Seeds - 1/2 tsp
Fresh Mint Leaves - a few, chopped
Rock Salt - 1/4 tsp
Cold Water - 3 cups

Squeeze the lemon juice and keep aside.

Using a mortar and pestle, pound cumin seeds, pomegranate seeds, mint leaves, rock salt together to make a coare paste.

Add to the lemon juice. Mix with chilled water. Add desired quantity of raw honey. Serve
immediately.

Doi Maach

Fresh Fish Steaks / Fillets  - 4 (I used red snapper here)
Mustard Oil - 2 tbsp
Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 4
Bay Leaf - 1
Red Onion - 1 small, finely grated
Plain Whole Milk Yogurt - 1 cup
Water - 1/2 cup
Gramflour / Besan - 1 tsp (optional)
Turmeric Powder
Green Chili - 4 or 5, depending on your taste
Rock Salt
Raw Sugar - 1/2 tsp

Apply a little bit of turmeric and salt to the fish pieces and keep aside. Beat the yogurt well. Add a tsp of besan, salt, sugar, turmeric, mix well and keep aside

Heat a heavy bottomed pan. Add mustard oil and once the oil is hot, add the whole spices and half the green chilies. Then add the grated onion and cook on low fire till the onion begins to caramelize.

Make some space in the middle of the pan, increase the heat and add the fish steaks. Cook for 2 minutes and once the bottom begins to brown, flip carefully and cook on the other side for a minute more.

Remove the pan from the heat and keep aside for a few minutes. Slowly add the yogurt mixture and remaining green chilies and bring the pan back to low heat. Do not move the fish pieces much as they tend to break easily. Gradually increase the heat on cook on medium heat till the gravy reaches desired consistency. You could also reduce the gravy considerably and make it a dry curry.

Serve hot with steamed rice.

My Lunch - Sauteed Radish, Baked Sweet Potato & Fried Cod

Sauteed Radish, Baked Sweet Potato & Fried Cod 

Oats, Coconut, Peanut Butter Energy Balls

Old Fashioned Rolled Oats - 1 cup
Any Puffed Grains - 1/2 cup (optional, I used puffed millet here)
Shredded Coconut - 1 cup
Golden Flax seed Meal - 1/4 cup
Peanut Butter - 1 cup (softened)
Raw Honey - 1/3 cup
Dates - a handful, finely chopped
Slivered Almonds or chopped Walnuts - a handful
Dark Chocolate Chips - a handful

Toast the oats, puffed grains, shredded coconut over low heat for a few minutes.

Add the rest of the ingredients and toss well.

Make small balls and store in an airtight container.