From college students to parents, noodles are a staple of dinner. There’s a reason for this: noodles are easy! If you can boil water, you can prepare pasta. And you don’t need to plan ahead: this is the perfect on-the-go dish for on-the-go people.
The Quick Stir Fry Noodles offer the ease of plain noodles but with a little something extra. The ingredients amp up nutrition and provide a well-rounded feast full of flavor. It’s a dish so good your kids will eat their veggies without hours of protest.
Time : 30 minutes Serves : 4
8 ounces of noodles – any kind can be used from spaghetti to quinoa-based
1 tbsp olive oil
1 cup sliced white cabbage
1 cup sliced red cabbage
1 zucchini, diced
1 yellow squash
1 red bell pepper, diced
2 tbsp of reduced sodium soy sauce
3 cloves of garlic minced
1 tbsp of Sambal Oelek chili sauce
1 tbsp fresh grated ginger
1 bunch scallion
1 cup tofu cubes, sauteed
How to prepare:
1. In a large pot of boiling, salted water, cook pasta according to package instructions. Then drain well, rinse with cold water, and set aside.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add ginger, scallions, cabbage, squash, zucchini, and bell pepper.
4. Cook and stir frequently until tender.
5. Add chili paste and soy sauce, then stir.
6. Serve immediately.
7. Garnish with cilantro and crushed peanuts.
This dish is great when you need to be fast. It’s full of fine flavors and good health that lasts!
If youth came in a bottle, it’d fly off the shelves at every grocery store around. We’d buy it in bulk, filling out refrigerators and stuffing our pantries. There’s no doubt about it: youth would be a best-seller.
Unfortunately, it’s not for sale, but that doesn’t mean there aren’t alternatives. One of these is cracked wheat.
Cracked wheat has the unique ability to retain the natural nutrients of whole grains. These include vitamin E (which helps you fight aging), fiber, and vitamin B. It’s also full of antioxidants, another thing that keeps you as young as possible for as long as possible.
Kansar, a traditional Gujarati sweet dish, is a meal that enhances the benefits of cracked wheat. It’s a staple of festivals and weddings in certain parts of India, but it’ll look nice on your kitchen table as well!
Kansar is also believed to bring good luck: eat it before you play the lottery!
Preparation time: 5 minutes
Cooking time: 15 minutes
Cooking level: easy
3/4 cup cracked wheat or wheat germ
1/4 cup whole wheat flour
4 cups of water
3 tbsp. of jaggery, or molasses, or agave nectar, or brown sugar
2 tsp. white fine sugar in powder form for sprinkling
3 tbsp. of ghee or unsalted butter*
*For vegans canola oil can be used as a substitute.
1. Mix cracked wheat and wheat flour.
2. Add 1 tbsp. of ghee or butter into the flour.
3. In a medium sauce pan, boil the water, add jaggery or molasses (or agave nectar for a sugar free recipe).
4. Add cracked wheat to the flour mixture and put the mix into the boiling water.
5. Stir well and cook for 15 minutes on low heat.
6. Check that the water is absorbed completely.
7. When finished cooking, sprinkle with ghee/oil and powdered sugar.
Enjoy this sweet dish whenever you can. It only takes twenty minutes with few pots and pans! It’s a quick fix for a delectable bite – what are you waiting for? Make it tonight!
Health Benefits: Avocados are an excellent source of the healthy monounsaturated fat oleic acid, which helps lower cholesterol and can help protect against breast cancer. They also contain the highest amount of the carotenoid lutein among commonly eaten fruits, along with high amounts of other carotenoids and vitamin E, which together have been found to inhibit different types of cancer growth.
Additionally, because healthy carotenoids are fat-soluble, consuming avocados, which are naturally rich in monounsaturated fat helps to enhance your body’s ability to absorb these healthy nutrients from other vegetables.
Cilantro, sometimes referred to as Mexican or Chinese parsley, has a strong flavor that people usually either love or hate. In Mexican cuisine, it’s a popular herb used in guacamole, salsas, and sauces.
Health Benefits: Cilantro is rich in beneficial phytonutrients, flavonoids and active phenolic acid compounds, which may be responsible for many of its health benefits. Cilantro and its seeds have been found to help control blood sugar, lower cholesterol and fight inflammation and free radicals. Cilantro may also have antimicrobial properties.
Fresh and dried chili peppers are what give Mexican dishes their characteristic spice, though specific peppers are used for flavor while others are used for heat. Some popular varieties include jalapeno, poblano, serrano, guajillo, chipotle, pasilla, habanero, ancho, Mulato, and cascabel.
Health Benefits: Capsaicin is the active ingredient in chili peppers, giving them not only their spice but also their health benefits. In fact, the hotter the pepper, the more capsaicin it contains. This spicy compound has been found to Fight cancer, prevent sinusitis and relieve congestion, fight inflammation also helping burn fat, provide pain relief and a major factor in protecting the heart by a reduction in cholesterol, triglycerides, and platelet protection
Beans are yet another staple ingredient in Mexican cuisine, perhaps second only to corn. While a variety of beans, like pinto, lentils, kidney beans and fava beans, are used in Mexican cooking, the focus is on pinto and black beans because they’re far more common in Mexican cooking and they offer many nutritional benefits — loads of antioxidants. Normally Mexican beans are served boiled or fried.
Health Benefits: Pinto and black beans are rich in antioxidants, beans are high in dietary fiber, which is an excellent cholesterol fighter, and the complex carbohydrates they contain help keep your blood sugar levels balanced throughout the day — essential for staying alert and feeling energized.
Let me know what you think by leaving a comment! I love to hear from my readers!
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Cooking Difficulty Level: Easy Cooking Time: 15 Minutes (Plus 6 hours to refrigerate) Recently I made this vegan chocolate pie and served with aquafaba. No need to say everyone was in love at first bite. Ingredients:
1 Keebler 9″ Graham cracker pie crust ready made
Two Package Baker’s Semi-Sweet or
Sweet Chocolate Bar
One tsp Vanilla
one tsp maple syrup
12.3 Oz. Package
One 12.3 Ounce Silky Tofu NORI-NU silken firm tofu
White Chocolate & Raspberries to Garnish
Cool Whip Optional
How to Prepare:
In a glass bowl, melt the chocolate in the microwave for one minute. Stir and add one minute till it melts.
Using an electric mixer, blend the vanilla ,maple syrup and tofu into the melted chocolate until smooth and creamy.
Let it set in a refrigerator for 6 hours or overnight.
Garnish with raspberry and shaved white chocolate.
Khichdi is a one skillet meal. It is one of the most popular comfort foods in India and even here in the US, khichadi is an ideal meal any time. After a long trip or a hectic weekend, Khichdi is a great Sunday night dinner.
Plain Khichadi is made with Dals only. To make it a larger meal, I add vegetables or whatever I have on hand in my refrigerator. There are many variations using different kinds of Dal and vegetables. But the most commonly used are potatoes, onions, eggplant, peas, and carrots.
This is the recipe of plain Khichdi. Using Shelled Mung Dal adds more fiber to the dish than regular polished Dal. This is the true authentic recipe for Khichdi, which is passed down from generation to generation and eaten with Potato Shaak or Subji.
In a heavy sauce pan, add Rice, Dal, and 4 cups of water.
Add salt, turmeric, cumin seeds, butter, and grated ginger.
If desired, vegetables can be added now.
Boil on medium heat for 10 minutes.
Cover and simmer on low heat for 15 minutes.
Stir occasionally until done.
Note: If you own a pressure cooker, it is very useful for recipes using rice and beans, like this one. I mix all the ingredients, including the vegetables and spices, in the morning so when I am come home from work, I can just turn on the stove for the pressure cooker. It takes ten minutes and is ready to eat.
Khichdi goes very well with Kadhi and pickles, and it is often eaten with Potato Subji and Kachumber Salad. I also like Patak’s Pickles, which are not too spicy and add flavor to the meal. Papad is also very common with any rice dish. It is a must, especially with Khichdi. Enjoy!
Sabudana is the Indian term for tapioca. Sabudana Na Vada is a dish traditionally eaten on days when a person is fasting from grains, since it uses potatoes and rice flour instead of wheat flour. However, it has been one of my favorite foods since childhood. They may have a high starch content, but they’re so incredibly tasty, it’s worth it.
Recently, I read an article in The New York Times about a famous place for Sabudana Na Vada near Mumbai, India. One small, local shopkeeper has perfected the recipe to the point that, so far, no one can duplicate it. I recently received some sabudana as a treat from my cousin’s mother and I loved them so much that I had to share the recipe with my readers.
For the most authentic experience, you can make this dish with Sago, a starch extracted from palm stems and most frequently sold in the form of pearls. In Africa, sago is eaten almost every day and in Brazil, I have tasted sago pancakes for breakfast.
If sago proves difficult to find, you can easily use tapioca, which is easy to find in any American grocery store.
Sabudana Na Vada
Cooking Difficulty Level: Medium Cooking Time: One Hour
Sabudana or Sago Pearls
Green Chili Paste
Salt to taste
Ready For Frying
How to Prepare:
Cover Sabudana with water in a bowl and soak for one hour.
After an hour, spread it on a towel so any excess water will drain.
Boil potatoes and then mash them.
Mix boiled potatoes, sabudana, ground peanuts, and spices.
If the consistency is right, it will form a dough. It should make almost 10-12 balls. If it does not form into balls, pieces of bread can be added (but then it is not gluten free). You can also add a little rice flour.
Roll the balls into rice flour and deep fry them in vegetable oil at medium heat.
Papaya is easily available all over India and Thailand. One of my favorite salads is made with papaya. It is healthy, tasty, and adds exotic flavor to any meal. I’d like to share my version of the traditional Indian way of making papaya salad. It is low in fat, packed with antioxidants, and high in vitamins.
Cooking Difficulty Level: Easy
Cooking Time: 15 Minutes
Recipe Type: Vegan
Green Papaya (check freshness by denting
with fingernail–milk should ooze out)
No meal with complete without chutney. It is a must-have condiment that is tantalizing to the taste buds and also packed with antioxidants and vitamins. Chutney tastes very good with meals or you can use it as a sandwich spread. Foodies will enjoy making this recipe as a novel addition for many dishes.
The Ridge Gourd is also known as a “loofah”–yes, the same loofah you use in the shower! When they aren’t all dried out, they’re similar to cucumbers, but more fibrous.