Vegetable Barley Soup

Baby, it's cold outside...!

It's that time of the year again with snow on the ground and chills in our bones.  Quite often, I feel too lazy too bundle up and go out, but let's be honest, I just use that excuse to supplement my perpetual laziness! However, I do spend a lot of that time in the kitchen whipping up something warm and hearty so it all kind of works out!

Soup makes for a very tasty and satisfying meal. I could eat soup seven days a week and not complain. I do have a problem using canned soup since they are usually quite high in sodium. But the good thing is - soups are very easy to make at home. You can get quite creative with them and usually whip up something simple just using whatever is in the pantry. It is a great way to load up on lots of veggies and makes for a very healthy, hearty meal.

I have been looking for something different to cook with and hit upon this goldmine: Barley, which looks suspiciously like Urad Dal!

It takes a little while to cook but becomes soft and chewy. The cooking water retains a lot of the earthy flavour which I usually just use a stock for my soup

This particular soup is very hearty with this beautiful barley and lots of veggies. I used red onions, carrots, peas, corn, jalapenos and tomatoes. Yeah, that many.

You can go ahead and add peppers, zucchini and mushrooms as well if you have them in hand. Put everything together with some spices, boil and done! Easy does it!

Ingredients :
1/4 cup uncooked barley
1/2 onion
2 cloves of garlic
1 small tomato
a small bunch of cilantro
1 cup mixed vegetables
1 tsp chili powder
1 tsp garam masala/ curry powder
3 cups water
olive oil
salt and fresh ground pepper to taste

This recipe serves 1

1. Boil 2 cups of water with some salt. Add barley and cook for about 45 minutes. Stir frequently as barley tends to burn easily. Taste and make sure it is soft and slightly chewy. Drain and set aside to cool. Do not throw the cooking water as you can use it as stock.
2. While the barley is cooking, heat some olive oil in a sauce pan and fry the onions till they are translucent. Add the chopped garlic and fry for a few seconds.
3. Add the tomato and cook till it is mushy and then add the rest of your veggies. Fry this for about a minute. 
4. Add 1 cup of water with salt, chili powder and curry powder. Bring the water to boil and simmer covered until the vegetables are cooked, for about 15 to 20 minutes.
5. Once they veggies are done, add in the barley. Add a small amount stock water, adjusted to your preferred consistency. Let this simmer for another 10 minutes for the flavours to combine.
6. Top with a pinch of crushed black pepper and garnish with chopped cilantro.

Grilled Veggie Sandwich

I have a confession to make. It isn't one that I am terribly proud of... not even one that I will admit to if you ask me about it in the real world. But, this is cyberspace. Anything goes, right? Having said that, here is my deep dark secret. I *bleeping* LOVE vegetable shopping. It's true. I do! I LOVE going on weekends, where I don't really have to worry about going home early to cook or think about any pending work that I might have on that day. It is bad, people. Ask me if I want to go out on a hike or do some kayaking and I will say 'Nope, just drop me off at your nearest Shoprite.' It is crazy, I have never admitted this to anyone before, not even to myself! Nonetheless, it is true. I have been thoroughly domesticated.

This week was a good one for me, produce-wise. I got a whole bunch of zucchinis, Japanese eggplant and some gorgeous peaches. I also lucked out and got my new FAVORITE green: Baby Arugula! I decided to put it all to good use today and made myself a delicious sandwich with a refreshing side salad.

Let's first start with the sandwich. First you need a few veggies. I used onions, peppers, eggplant and zucchini. You can also use sun-dried tomatoes or regular tomatoes.

Grill these veggies in a grill pan or even a skillet. Assemble the sandwich on a bread of your choice with some lettuce and feta cheese. That's that!

Ingredients:
4 slices of bread of your choice - toasted slightly
1 zucchini
1/2 onion
2 slices of Japanese Eggplant
2 leaves of butter lettuce
1 tbsp feta cheese
1/4th of orange peppers
1 tsp red chili pepper flakes
1 tsp oregano
2 tsp olive oil
Salt and ground black pepper to taste

This recipe serves 2

1. Slice your vegetables as shows in the picture and place them in a bowl with about a tsp of olive oil. Add the salt, pepper, red chili pepper flakes and oregano. Mix until the vegetables are well coated with the seasoning.
2. Heat a tsp of olive oil on a skillet or the grill. Grill the veggies until they are well cooked and tender cooked on both sides. 
3. Separate the two slices of bread and start assembling the sandwich. On one slice, place the lettuce topped with the grilled veggies. On the other slice, place a generous amount of feta cheese.
4. Finally, press the two slices together and enjoy with a side of Arugula and Peach salad!

Refreshing Peach + Arugula Salad

I initially made this salad just to have something light and refreshing to eat for dinner on my more *ahem* "full-figured" days. However, it is just so easy to put-together that I have started using it as a side salad for my everyday dinner. It is a simple salad with very light ingredients and easy seasoning so I always try to use fresh produce to really bring out the flavours of this salad.

Ingredients:

Baby Arugula

Baby Spinach

1 Peach

1/2 cup Pecans or Walnuts 

1 tbsp crumbled feta cheese

For the dressing:

Extra Virgin olive oil

Few drops of lime juice

salt and pepper to taste

1. Cut the peach into small triangular pieces of about an inch and a half in length.
2. Toast the pecans or walnuts in a skillet and break into smaller pieces.
3. Arrange the arugula and spinach in a salad plate and top with the peach slices and pecans. Drizzle with the desired amount of dressing. Top with some feta cheese, mix well and enjoy!

Quinoa and Black Bean Casserole

Quinoa is a staple in my house. I was initially introduced to quinoa  in a salad and I didn't think much of it. It gave a little texture to the dish but didn't add too much in terms of taste. So that was that for me. I put the little  bag of Quinoa at the back of my pantry and forgot all about it.

A few months later, I went to my cousin's house for Golu :). And dinner. Arvind and I had a lovely time catching up with them and eventually the conversation turned (as it so often does these days) to healthy food. They told us, to my utter shock and surprise, that they had replaced their daily rice consumption with Quinoa. As in Quinoa+Sambar, Quinoa+Rasam etc. I had a little taste at their house and I liked it. I came home, fished out the little baggy from the back of my pantry and set forth making Sambar and Quinoa for lunch the next day. Thus began my intense love affair with this beautiful grain.

Quinoa (pronounced keen-wah) is grown primarily in Peru so we had some lovely local quinoa dishes when we were there. This is us looking proud as hell at Machu Pichu :) :)

Now, on to the dish. This is actually the first dish I ever made with my own recipe. I did this in an attempt to make something different with quinoa which seems to have so many possibilities. This has become such a staple in my house that it didn't ever occur to me to post it until recently :)

It basically needs some quinoa, cooked black beans, onions and some veggies to get it started. Saute the Onions, Veggies and cooked beans with some spices. Add the quinoa.

Assemble this mixture in a baking pan and top with some cheese.

Bake for about 15 minutes at 350F and serve topped with Greek yogurt.

Delicious! :D

Ingredients:

1 cup cooked quinoa

1 cup cooked black beans

1 onion - chopped

1/2 red pepper - seeded and chopped

1/2 green pepper - seeded and chopped

1 jalapeno - seeded and chopped

1/2 cup frozen corn
2 tsp cumin
4 tsp crushed red pepper flakes
4 tsp oregano
1.5 tbsp lime juice
2.5 tbsp red chili sauce
1/2 cup shredded cheddar or mozzarella cheese
2 tbsp olive oil
salt and pepper to taste

This recipe serves 2

1. Heat 1 tbsp olive oil and saute the onion with some salt and pepper for about 2 minutes, until transparent. Add the chopped peppers, corn and jalapeno and saute for another 5 minutes, until slightly cooked.
2. Mash the cooked black beans with a little water and add to the veggies. Add the cumin, red pepper flakes, oregano lime juice and red chilli sauce. Adjust all the spices as needed according to your taste. Saute for about 3-5 minutes until the mixture combines,
3. Add the quinoa to the pan. Sprinkle a little water if this looks too dry. Mix well and taste to adjust the salt as needed. Add the remaining 1 tbsp olive oil and mix until well combined
4. Assemble the mixture in a baking pan. Top with shredded cheese and bake for about 15 minutes at 350F until the cheese melts
5. Top with a dollop of Greek yogurt or sour cream and enjoy!

The Best Vegetarian Chili

I have never been a meat-eater.

By meat, I mean seafood and poultry as well .This is of course by virtue of being raised in a Tam-Brahm family. But that reasoning only holds good for a few years, if we are all being truly honest. At some point, every young vegetarian comes to a crossroad in their life where they consciously or sub-consciously decide to go or not go to the dark side :D To paraphrase the Bard himself, "To eat, or not to eat: that is the question". Or something like that.

For me, I have had several such opportunities when I was in college but something held me back. I cant explain or put a finger on it but I sub-consciously made that decision in my teens and it has stuck so far. For a lot of people, it is more straightforward than that, more of a conscious decision. If you ask Arvind, he insists that he will violently throw up of he eats meat. And he says this right in front of other meat eaters, which I find terribly rude but, hey, that's my dear husband for you!

I never questioned my decision to go meatless for the most part but there were a few times when I just wondered 'what if...'! The first was when I was working in good old Chennai. A colleague and good friend of mine used to bring mushroom masala to work. I never had really eaten mushrooms before so this was all new to me. Man, I just went nuts over it. The juicy, supple texture of the mushroom... that delicious chewyness, the spicy masala... I was in foodie heaven. My colleague was convinced that I would just love poultry and really tried to talk me into it! It makes me laugh to just think about it. Good times!

Anyway, here I am trying to make a hardcore non-vegetarian dish into a meatless meal. I believe Chili is traditionally made up of ground beef and sometimes ground turkey, the only veggies being onions and garlic. But if you ask me, you cant go wrong with beans and a whole bunch of veggies for some some real good flavour!

Look at that! Isn't that just gorgeous! Mmmmm veggies =P~

The Best Vegetarian Chili

Ingredients:
1 cup cooked black beans
1 cup cooked kidney beans
1 onion - chopped
4 pods of garlic - finely chopped
1 tomato - chopped
2 jalapeno - seeded and chopped
1 carrot - peeled and chopped
1/2 zucchini - peeled and chopped
1 cup mixed peppers (red, green, orange and yellow) - seeded and chopped
1/2 cup frozen corn kernels - thawed out
1 tsp cumin powder
1 tsp coriander powder
2 tsp oregano
2 tsp crushed red pepper flakes
1 cup water or vegetable broth
A bit of Mexican blend shredded cheese
salt to taste
crushed black pepper to taste
1 tbsp olive oil

This recipe serves 2

1. Heat olive oil in a pan and saute the onions and garlic for 3-4 minutes, until soft and fragrant. Add the chopped tomato, jalapeno, carrot, zucchini, corn and mixed peppers. Add some salt to the veggies. Saute until slightly cooked, for about 5-7 minutes. 
2. While the veggies are cooking, mix the black beans and kidney beans in a large bowl. Add a little water to them and mash them slightly with a potato masher. This helps the chili get a nice ooey-gooey texture which I love.
3. Once the veggies are cooked, throw in the slightly mashed beans. Add the cumin powder, coriander powder, oregano, red pepper flakes, crushed black pepper and mix well. Adjust the seasoning as needed. Add in the water or vegetable and simmer for about 15 minutes with the lid on, stirring occasionally. Adjust the water/broth as well depending your preferred consistency. 
4. Remove the lid and give this a taste. Adjust the salt  and other seasoning as needed. Simmer for another 5 minutes stirring occasionally.

Serve hot with shredded cheese and a side of corn bread. Enjoy the BEST vegetarian chili :)

Summer Corn Soup

I know this says 'Summer' soup but really soup is a great idea in any weather. I love a hearty veggie-loaded soup or chili in the winter or fall and a light,easy, brothy soup in the warmer months. It almost always is a one-pot meal. It is easy to make and doesn't make me feel bad about not having a food processor!!

It always bothers me when I watch these shows on The Food Network where fancy chefs whip out all sorts of food gadgets leaving me supremely annoyed at having what appears to be an inadequate kitchen. But I have to admit that pushes me to recreate dishes with what I have in hand, including ingredients, and this is yet to go wrong. Every time they use food processors to make sauces or pesto, I woefully glance at my trusty Preethi Blue Leaf and tell myself that it makes no difference. Preethi Blue Leaf can boldly go where any food processor has been and kick it. Yes, the lid of the bigger jar might be a tad too big. You might get the very hot chutney all over you when you try to pry it open. The smaller jar might ooze chutney juice all over itself and your hands when grinding. Gross. The juicer might be an utter disaster. But darn it, it can blend. I have used my trusty (and crusty, sadly) Preethi Blue Leaf to make everything from salad dressing to pesto to onion chutney and I am proud it. If only I could figure out how to make it not-so-oozy-juicy!

Anyway, back to where we were. Soup makes me happy. There is something about eat-drinking a bowl of hearty home made soup that makes me at peace with the world. Specially if it doesn't require a 'slow cooker' and takes me all of 15 minutes to make it!

Summer Corn Soup

Ingredients: 
1 cup frozen corn kernel -  thawed
1/2 red onion - chopped
2 pods garlic - chopped
1 juicy tomato - chopped
2 tsp dried oregano
1 tbsp chopped basil
1 1/2 tbsp EVOO
1 cup water or vegetable broth
Salt to taste
Pepper to taste

This recipe serves 1

1. Heat 1 tbsp EVOO in a pan. Saute the onions and garlic till transparent, about 5 minutes. Add in the thawed corn, salt, pepper, oregano and saute for another 5 minutes. Add the water or broth and simmer for about 2 minutes.
2. Transfer the onion-corn-broth/water mixture to a blender and blend  until it is relatively smooth. This is usually good when the soup is chunky with a bit of corn to chew. Set aside.
3. Heat the remaining 1/2 tbsp EVOO in a pan and add the chopped tomato. Saute for about 5 minutes till the tomato cooks. Add the basil and saute till basil wilts. 
4. Pour the blended mixture into this and stir until well combined. Adjust the salt and pepper as needed.

Serve hot, topped with crushed tortilla chips and enjoy!

Avocado and Veggies "Grilled Cheese" Sandwich

Friday mornings are usually very lazy for me.

Fridays are almost weekends in my book and I sure am not the only one who feels this way.. am I?

Usually, I cook every morning and send A off with some lunch but every Friday morning, I ask him if he wants to carry lunch. Surely, this is me manipulating him, but don't ever tell him I said so!! :-) Friday is no different from any other working day and there is no reason for him to not want lunch, but just me planting the idea is good enough. The rest pretty much takes care of itself.

Come 09:030 am, off A goes, no lunch in hand, dreaming of Dosas and Thali meals, leaving me dreaming about my new blog post with a fun lunch-for-one.

A is always very enthusiastic about eating anything new I make, bless him, but sometimes it is honestly just more fun to cook for myself. Just the thought makes me feel so free. I can use whatever ingredients I want, experiment with all sorts of weird combinations and pretty much make as big a mess without really, really, worrying about how it might taste.

This was one such experiments that ended up truly lovely. I have recently started thinking about cooking with avocado but using it in Indian cuisine is a challenge. I know some people make chutneys with it, but, lets just say - no thanks. My recent trip to Costco left me with about 5 avocados and the thrill of figuring out what to do with them. I had read in many articles that the creamy texture of avocado lends itself beautifully as a replacement for mayonnaise and I decided to make myself a grilled "cheese" sandwich.

I used brown bread with the avocado spread, cheddar cheese, lettuce, onions and tomatoes but you can use whatever cheese and veggies you want. If you have more time on your hands you can certainly use roasted eggplant or zucchini.

It was the best 10-minute lunch I had ever eaten.

Avocado and Veggies "Grilled Cheese" Sandwich

Ingredients
2 slices whole-wheat bread
1 avocado
2 leaves of butter lettuce/ romaine/ iceberg
4 slices of tomato
4 slices of onion
1/2 cup shredded cheddar cheese
Few drops of lime juice
1/2 tsp red pepper flakes
Salt to taste
Pepper to taste
Few drops of Olive Oil

This recipe serves 1

1. Toast the two slices of bread on a dry skillet just to warm it up a bit. Set aside.
2. Cut open the avocado, get rid of the seed and scoop out the flesh. Mash the flesh well till it's spreadable and a bit lumpy. Mix in some lime juice, red pepper flakes for some heat, salt and pepper. Don't let it sit aside for too long as the avocado tends to darken with time. 
3. Spread generously over the toasted slices. Top with the shredded cheese, lettuce and your choice of veggies. Bring the slices together and apply a little pressure until they all stay in place.
4. Brush some olive oil on the two ends of the sandwich and toast over a hot skillet until brown on both sides. This causes the cheese to melt and gives us some gooey goodness.

Serve with ketchup if you like. Personally, it tastes brilliant as is!

Mixed Berry Smoothie

I am what some people might call a 'morning person'. I swear I never thought I would ever say that about myself, but after seeing people like the husband, who basically wage an internal war every morning just to get out of bed, I feel like I can safely call myself a 'morning person'. I mean, lets be honest, I wouldn't go as far as actually getting up and going for a run or anything. That would be a 'VERY morning person'. I can just get up and go about my cooking or whatever else without having a why-does-life-do-this-to-me look on my face and that sure does make me a 'morning person'.

Being up and about early gives me a major appetite and I just have to eat breakfast everyday. Now this can get quite annoying just because there isn't always enough time to make yourself a happy-healthy breakfast every single morning -  key word being 'healthy' which kind of rules out upma, dosa etc.

This morning I decided to make myself the healthiest, easiest, most refreshing breakfast and it just gave me a great start for my day. Best part - it was ready in a quick minute.

All you need is your choice of fruit. I used mixed frozen berries (blueberry, raspberry and blackberry). I got these in a huge baggie at the supermarket. You can of course use fresh berries but I just find this more economical. If you are buying frozen ones, make sure there is no added sugar or that it isn't soaked in sugar syrup. The ingredients on the bag should just say fruit. No preservatives even (hopefully).

What makes this really healthy for me is that is that I don't have to add any additional sugar to this smoothie. The sweetness from the fruit is usually good enough for me. You can also add 1/2 an apple or 1/2 a banana if you like, for some added sweetness.This also gives me a good dose of protein with the Greek yogurt so yay!

Mixed Berry Smoothie

Ingredients:
1 cup frozen mixed berries
1 cup 1% or skimmed milk
1 tbsp plain non-fat Greek yogurt
1 blackberry - chopped (optional)

This recipe serves 1

1. Heat the cup of frozen berries in the microwave for about 30s just to thaw it slightly
2. Combine the berries, milk and yogurt in a blender. Blend until smooth and and thick. Adjust the consistency as needed with a bit of water.
3. Top up with the chopped blackberry if you like.

Quinoa stuffed Peppers with Basil Yogurt Sauce

Being a hard-core South-Indian, rice is a part of my everyday diet. I mean, despite all my culinary adventures, nothing would make me happier than a plate of steaming hot Onion Sambar Rice with Cabbage. But, the husband and I are trying to eat healthy and cut down on our daily carb intake, which means, rice is more of a weekend luxury for us. This, of course, includes dosas and idlis as well. What a tragedy!! But on the flip side, this has truly inspired me to cook some really fun, delicious healthy meals without which this blog wouldn't exist so yay!

I have always been into Food Network but since I started cooking I have begun to look at the shows in a different light - specially if the show features a vegetarian dish. A few days back I was watching a show called 'Giada at Home' in which Chef Giada de Laurentiis made a dish called 'Couscous-Stuffed Peppers with Basil Sauce'.. they looked SO delicious. This is Giada's dish here below.

As always there were several things in this dish that I couldn't use or didn't quite agree with so I attempted this recipe with a few modifications of my own. I have posted the original recipe below if you would like to try that out.

Quinoa stuffed Peppers with Basil Yogurt Sauce

Ingredients:


4 peppers : Red Yellow or Orange

Stuffing:
1/2 cup uncooked Quinoa or 1 Cup Cooked Quinoa (Subs: brown rice or Cous Cous)
1/2 cup canned garbanzo beans (chana), rinsed and drained
1/4 cup frozen corn
1/2 medium size onion - Chopped
3 pods garlic - chopped
1/4 cup dried raisins / cranberries
1 packed cup chopped baby spinach leaves - Chopped
1/4 cup Pecans or Walnuts (optional) (Toasted in the oven for 10 mins at 350F and roughly chopped)
1/4 cup extra-virgin olive oil, plus more for drizzling and sauteing
Salt and freshly ground black pepper
1/2 tsp Cumin Powder
2 tsp red pepper flakes
1/2 cup (4 ounces) crumbled feta cheese

Sauce:
1/2 packed cup fresh basil leaves
1/4 cup non-fat Greek Yogurt
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

This recipe serves 2

1. Add some olive oil to a pan. When it is hot, saute the onions, garlic and corn with salt till the onions are transparent. Shut off the heat and toss in the spinach. Saute in residual heat till the spinach is wilted.
2. Cook the Quinoa in a pressure cooker using 1:1.5 quinoa : water ratio for 2 whistles. Alternatively, you can also just put 1/2 cup quinoa into a pan with 1 cup boiling water and stir occasionally till all the water is gone and the quinoa is fully cooked. Fluff it up with a fork. 
3. Pour this into a large bowl and combine with the garbanzo beans, sauteed veggies, feta cheese, raisins, chopped pecans, some olive oil, cumin, red pepper flakes, salt and fresh ground black pepper.
4. Cut off the tops of the peppers. Remove the stem and seeds. Make sure the peppers can stand upright without falling over. Stuff the peppers with the mixture from the bowl and place them upright in a baking dish with just 1/4 inch of water at the bottom of the dish so that the peppers can steam in the oven. Place the pan in the oven and bake for about 45 minutes at 350 degrees Fahrenheit.

Sauce:
In a blender, combine the basil, greek yogurt, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth.

Pour the sauce over the peppers and serve hot!

Shout out to chef Giada with many thanks: Click here for original recipe