Spicy stuffed sweet peppers-Indian style!


What’s not to love about eating healthy oven baked multicolored peppers on a pleasant summer evening with a good group of friends! Add a dash of Indian spices to the anti-oxidant goodness of the peppers and the heart healthy olive oil drizzled on top, and you have a winner. And then there is always the full fat cream cheese version you can make in case you like indulgence!  These delicious small bite size goodies are bound to be a party hit and will leave you craving for more!!

ImageIngredients:ImageColored sweet peppers 1 pk – about 30 will make 60 pieces

Fat free cream cheese – 8 oz

1-2 Jalapeno peppers – finely minced

Cumin powder 1 tsp

Coriander powder 1 tsp

Red chilli powder – 1 tsp

Bread crumb powder – 2 tbsp

Olive oil ( spray preferable ). If not, useImagea basting brush to gently coat the peppers.Image

Soften the cream cheese by keeping it out of the refrigerator for 30 mins before you start the filling. Add the minced Jalapeno into the softened cream cheese. Fold in the cumin and coriander powder into the cream cheese and set aside.

Slit the peppers lengthwise and de-seed them. Spoon in the spiced cream cheese into the peppers and lay them in rows on a baking sheet. Be careful to not over stuff the peppers and the cream cheese will overflow and melt when heated. Sprinkle bread crumbs generously over the prepared peppers. Drizzle olive oil over the peppers.

The tricky part is to not over cook or under cook the peppers. Start at 250 degrees for 10 mins, then move onto 300 for 10 more mins, watching very carefully so the stuffed cream cheese does not bubble up and spill over. Broil on low for about a minute at the very end.  Serve warm.

 

Egg fried rice with brown rice


Planning meals on a special diet becomes increasingly difficult, especially for a foodie like me who needs variety all the time.  Ofcourse it has to be a healthy meal and I don’t want to spend too much time in the kitchen. Phew! Hard to satisfy all the requirements 🙂 Thats the reason I decided to make fried rice for lunch today! Its a one pot balanced meal. I added scrambled eggs for the protein fix and made it with brown rice. If you don’t eat eggs toss in some stir fried tofu or edamame beans. Of course I had to Indianize it to make it more spicy by adding chopped green chillies! You can add whatever vegetables takes your fancy bell peppers, broccoli, corn, mushrooms, peas,carrots etc.

Ingredients : Serves 2

1.5 cup of brown rice cooked with 2 and 1/4 cups of water

2 cups of mixed vegetables (carrots, beans, peas, bell peppers)

1 cup of chopped scallions/ spring onion

1/2 cup of chopped onions

1 tbsp green chilli sauce or sriracha sauce

2 tbsp low sodium soy sauce

1 teaspoon freshly ground pepper

1 green chilli finely chopped ( more if you want more heat)

Salt to taste

2 eggs scrambled separately

2 tbsp vegetable oil

1 teaspoon chopped garlic

Heat the oil on high in a wok.  Add the white part of the scallion, onions, chillies and garlic.  Once the onions turn translucent, add the vegetables and saute them till they are three fourth cooked. Add the green chilli sauce. Now add the brown rice, soy sauce, pepper, eggs and salt. Mix well. Add the rest o f the scallions at the end.

Mixed greens salad with lemon dressing


I was looking for a very simple salad dressing recipe which was healthy and didn’t have things like mayo, vinegar etc. Something you can quickly whip up at home with minimum ingredients. I then saw this simple salad dressing on Giada’s show on food network. She made a salad of English cucumbers, cherry tomatoes, dill and Feta cheese and this yummy lemon and olive oil dressing. I have adapted the same recipe for the dressing but with different veggies.

The photo doesn’t do too much justice to the recipe as it was taken with my phone camera 🙂

Ingredients : Serves 2

Store bought mixed greens like baby spinach, arugula, water cress.  1/2 a pack

Sunflowers seeds or pine nuts 1-2 tablespoons

Dried cranberries 1 tablespoon

Lemon rind 1/2 teaspoon (Use a lemon and not a lime)

1/2 of a juice of lemon

2 tablespoons of extra virgin olive oil

1/2 red pepper cut into thin strips

1/2 yellow pepper cut into thin strips

1/2 teaspoon freshly ground black pepper

Salt to taste

Grate the lemon till you get 1/2 teaspoon of lemon rind into a bowl. Squeeze the juice of half the lemon. Add salt and pepper.

Add the olive oil while whisking the mixture.

Just before serving, mix the greens, peppers, cranberries and seeds and pour the vinaigrette on top and toss the salad well.

Vegetable Fajita


Mexican cuisine is quite flavourful and very close to Indian food in terms of the heat level. And there is rice too ;)I wanted to try something Mexican without the cheesy part. I bought this wonderful vegetarian recipe book at a Barnes and Nobles sale where i came across a simple and healthy recipe.  I like cooking simple, healthy and nutritious meals which don’t involve too much effort.Vegetarian Fajitas sounded just like the thing to cook on a weekday night.  If tortillas are not available in places where you live,  rotis can be used as a substitute. I used tomato-basil tortillas.

Ingredients

4 Flour Tortillas.

1 cup each of red, green, yellow, orange bell peppers cut into thin strips

1 cup button mushrooms, chopped

1 cup onions cut lengthwise

1 teaspoon red chilli powder

1 teaspoon minced garlic

1 teaspoon black pepper powder

1 tablespoon olive oil or vegetable oil

2 tablespoons of sour cream spread

Salt to taste

For garnish Monterey Jack cheese , cilantro, lime wedges, guacamole(recipe posted)

Warm each of the tortilla on a  skillet or in a pre-heated oven at 350 F for a few minutes.

In a pan, heat some oil, once the oil starts smoking, add all the vegetables and the garlic. Saute the vegetables under high heat to get the grill-like cooking effect. Add the chilli powder and pepper powder. Add salt to taste.

Spread the sour cream on the tortillas. On one end of the tortilla, spread the sautéed vegetables and sprinkle cheese. Roll the tortilla starting from this end. Garnish with cilantro, lime wedges and a dollop of guacamole.

Variation

You could also tip in some chunky tomato salsa into the pan after the vegetables have been sautéed. This makes the tortilla wrap more spicy and juicy.