BM# 73: Week 1/ Day 1 Theme: Valentines Day Recipes Dish: Oats and Sour cream Pancakes It’s a new month and we are starting a new edition of blogging marathon today. My theme for this week is ‘Valentine’s Day Recipes’. I am starting off with some fluffy and delicious Oats and Sour cream Pancakes.While chocolate…
Bake-a-thon 2016: Day 5 Bake of the Day: Whole-grain Bread I probably have 3 or 4 different whole grain bread recipes on the blog already, but that doesn’t stop me from trying new recipes. So when I saw this bread recipe for King Arthur’s Bake-along challenge, I knew I had to give this recipe a try.This…
BM# 70: Week 3/ Day 1 Theme: Cooking for One Dish: Thai Quinoa Salad with Peanut Dressing My theme for this week’s blogging marathon is ‘Cooking for One‘. I mostly cook for 1 because I cook during the day when the kids are in school and my husband is usually traveling for business. When I saw the theme, I…
Recipe to make quick Injeras with Teff flour. Serve them with some delicious Ethiopian sides like Mesir wat or tikel gomen for a filling meal.
Dhapate is a spicy, flavorful and delicious roti (flatbread) from Maharashtra. Highlight of this bread is the coarsely ground cumin, garlic and green chili paste — this adds so much flavor and makes the whole kitchen smell great. Serve with some pickle and yogurt for a filling meal.
Homemade Granola made with Cranberries and cacao nibs. Easy to make and perfect for breakfast with yogurt and fruit.
Wild rice takes quite a bit of time to cook, almost an hour, so plan accordingly. Original recipe used Fuju persimmon in the salad, but I added some apple instead. This is a simple, yet tasty salad that is sweet, tangy, nutty and earthy.
Tabbouleh with roasted tomatoes. Bulgur is rather bland by itself, but adding roasted tomatoes and fresh herbs adds much needed flavor.It tastes tastier as it sits. This salad is great for summer parties and barbecues. It can also be served in a Middle Eastern platter.
Quinoa & Pistachio Salad with Moroccan Pesto is easy and quick to put together. While the quinoa is cooking, you can make the pesto and prep the veggies, then toss everything together. It can be served right away or chilled until ready to serve. It is great to make ahead for picnics or to pack for lunchbox.
This salad combines freekeh with crispy roasted cauliflower and is flavored with lemon, fresh mint and other bright seasonings. If you can’t find freekeh, then broken wheat or coarse bulgur is a fine substitute. Roasted cauliflower is one of my latest favorites and it tastes amazing in this salad.