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Migas with Black beans

Blogging Marathon# 49: Week 1/ Day 3 Theme: Brunch Recipes Dish: Migas with Black beans Eggs form a very important part in breakfast and brunch menus, for egg eaters that is. So when I’m planning a brunch for my egg eating friends, I usually make a frittata (a big fat baked omelette with lots of veggies) or a quiche (egg based pie). One of my Turkish friend recently introduced me to Menemen (Turkish scrambled eggs with veggies) and that tasted awesome.


Vegetarian White Chili with Roasted Poblano Peppers

Can you make a wild guess of what could be the scariest thing that can happen to you right now? We experienced it recently — it’s not flu or ebola virus or zombie apocalypse!!!!!!! It is losing your internet, tv and phone service for an entire DAY. WHAT??? Yes, it happened to us yesterday and everything went haywire at home. You would think the adults will be the ones most affected, but it was the 7 year old who declared a state of emergency and wanted to leave the house. His dad who was (supposed to be) working from home…


Salad with Black beans & Corn and Citrus Blasamic Vinaigrette

Blogging Marathon# 38: Week 1/ Day 2 Theme: Soup or Salad with Sides Dish: Salad with Black beans & Corn with Cheese Quesadilla For Day 2 of BM# 38, I have a simple salad served with cheese quesadilla. This salad is inspired from a dish that is on Chili’s menu — Quesadilla explosion Salad. We were at Chili’s couple of weeks ago and saw it on the menu, though I didn’t order it. Not sure if I already told you, I don’t order salads when we go out. I feel like I have to eat actual food and not salads…

South Western Couscous Salad

For Day 3 of BM# 17, I made this very quick and easy South Western Salad with couscous. I think any grain can be used instead of couscous and the salad would taste equally delicious. Using couscous cuts down the cooking time considerably. Recipe is from Whole Foods website. This is a very colorful and healthy salad. Ingredients can be easily substituted with what you have on hand. A perfect dish for summer BBQs and the leftovers taste great chilled the next day for quick lunch.