Hot breakfast in 5 minutes - I'm not kidding!

Hot breakfast in 5 minutes, and it's not cereal or toast or a fried egg! Or a smoothie for that matter. It's this amazing thing called 'dhideer sevai' or instant rice noodles which you absolutely must stock in your kitchen. Unlike Maggi or any other 2 minute noodles, you don't have to cook them. Immerse them for 2 minutes in hot water, drain and they are ready. These are the REAL 2 minute noodles. They make for the quickest lunchbox you can rustle up. Make a lemon sevai or mix with any ready pastes like Tomato pickle / thokku to make a tomato sevai. Add a tempering of curry leaves, mustard seeds, red chillies on the top and it's ready.

In my 5 minute recipe, there's no ready pastes involved. I quickly pulsed roasted peanuts, sesame seeds and black pepper in the mixer and that was the flavouring for this dish that went into my kid's lunchbox today.

For sneak peek into my kitchen and to get instant updates on my upcoming workshops - follow me on my Facebook Page

Photos from the Breaking Bread Workshop of 9 Nov in the Saffron Trail kitchen  

Tips

• When you buy peanuts/groundnuts, roast them on the stove top / microwave or oven and keep in airtight jar. You can add them to a variety of dishes like salads, raitas, bhel etc.
• When you buy a coconut, grate / scrape the whole coconut and keep it in a freezer safe box. Whenever you need a small bit of grated coconut, scrape it out using a sharp knife and use as required. 

Sesame-Peanut Instant Sevai (Rice Noodles)
serves 2

Ingredients
100-150 grams instant rice noodles (Dhideer Sevai)*
1 litre recently boiled water
3 tbsp roasted unsalted peanuts
2 tbsp sesame seeds
8 black pepper corns
1/2 tsp salt
1 tbsp fresh/frozen scraped coconut
2 tsp oil (I use cold pressed coconut oil)
pinch of asafoetida
1/2 tsp mustard seeds
1 sprig curry leaves 
1 dried red chilli broken into pieces

Directions
Immerse the noodles in the hot water, cover and keep aside for 2-3 minutes. In the meanwhile coarsely powder the roasted peanuts, sesame seeds and black pepper corns in a small jar of the mixer. 
Drain the noodles using a colander, shake off all excess water.
Heat 2 tsp oil in a non-stick kadai / pan. Splutter mustard seeds, add curry leaves, dried red chilli and asafoetida, when the curry leaves crisp up, add the drained noodles, salt and coarse peanut-sesame powder. Toss well but gently until the noodles / sevai is well coated.
Garnish with fresh coconut.

You could use the same recipe for poha (beaten rice).
*I've used Anil brand Rice Sevai, 777 brand and found them to be good.

Hot breakfast in 5 minutes - I'm not kidding!

Posted by admin

Hot breakfast in 5 minutes, and it's not cereal or toast or a fried egg! Or a smoothie for that matter. It's this amazing thing called 'dhideer sevai' or instant rice noodles which you absolutely must stock in your kitchen. Unlike Maggi or any other 2 minute noodles, you don't have to cook them. Immerse them for 2 minutes in hot water, drain and they are ready. These are the REAL 2 minute noodles. They make for the quickest lunchbox you can rustle up. Make a lemon sevai or mix with any ready pastes like Tomato pickle / thokku to make a tomato sevai. Add a tempering of curry leaves, mustard seeds, red chillies on the top and it's ready.

In my 5 minute recipe, there's no ready pastes involved. I quickly pulsed roasted peanuts, sesame seeds and black pepper in the mixer and that was the flavouring for this dish that went into my kid's lunchbox today.

For sneak peek into my kitchen and to get instant updates on my upcoming workshops - follow me on my Facebook Page

Photos from the Breaking Bread Workshop of 9 Nov in the Saffron Trail kitchen  

Tips

• When you buy peanuts/groundnuts, roast them on the stove top / microwave or oven and keep in airtight jar. You can add them to a variety of dishes like salads, raitas, bhel etc.
• When you buy a coconut, grate / scrape the whole coconut and keep it in a freezer safe box. Whenever you need a small bit of grated coconut, scrape it out using a sharp knife and use as required. 

Sesame-Peanut Instant Sevai (Rice Noodles)
serves 2

Ingredients
100-150 grams instant rice noodles (Dhideer Sevai)*
1 litre recently boiled water
3 tbsp roasted unsalted peanuts
2 tbsp sesame seeds
8 black pepper corns
1/2 tsp salt
1 tbsp fresh/frozen scraped coconut
2 tsp oil (I use cold pressed coconut oil)
pinch of asafoetida
1/2 tsp mustard seeds
1 sprig curry leaves 
1 dried red chilli broken into pieces

Directions
Immerse the noodles in the hot water, cover and keep aside for 2-3 minutes. In the meanwhile coarsely powder the roasted peanuts, sesame seeds and black pepper corns in a small jar of the mixer. 
Drain the noodles using a colander, shake off all excess water.
Heat 2 tsp oil in a non-stick kadai / pan. Splutter mustard seeds, add curry leaves, dried red chilli and asafoetida, when the curry leaves crisp up, add the drained noodles, salt and coarse peanut-sesame powder. Toss well but gently until the noodles / sevai is well coated.
Garnish with fresh coconut.

You could use the same recipe for poha (beaten rice).
*I've used Anil brand Rice Sevai, 777 brand and found them to be good.

Polynesian Skillet over Red Quinoa brown rice

What do you love about fall?

I love the colors of fall. The bright oranges, reds, yellows and browns. This dish displays the stunning colors of that color pallet. Isn't food so much more fun to eat when it's full of color? I love how the red quinoa just adds to that color (along with adding nutrition of course). The other thing that I LOVE about this recipe is how fast it comes together (30 minutes or less from start to finish). As busy people, we need these kinds of recipes around. Quick, beautiful meals that are good for us and taste delicious. Enjoy!

Polynesian Skillet over Red Quinoa Brown Rice
Printable Recipe

*Serves 6-8

INGREDIENTS:
2 Cups brown rice
1 Cup red quinoa
1 tsp. salt
5-1/2 Cups Water
2 boneless, skinless chicken breasts, cut into 1/4" strips
1 Tbsp. olive oil
1 medium onion, sliced
1 red pepper, chopped
1 15-oz. can pineapple chunks
1 Cup chicken broth
1/4 Cup vinegar, any type
1/2 Cup brown sugar
2 Tbsp. soy sauce
2 Tbsp. cornstarch
1 11-oz. can mandarin oranges, drained
salt, to taste

DIRECTIONS:
In a pressure cooker, combine brown rice, red quinoa, salt and water. Lock lid in place and cook on high pressure for 12 minutes. When red quinoa brown rice has finished cooking, release pressure using quick release or natural release.

While the rice is cooking, in a large skillet, sauté chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken's natural juices to cook.

Add onion and green pepper. Stir fry until vegetables are tender. Add 1/2 cup pineapple juice from the can of pineapple chunks, chicken broth, vinegar and brown sugar to the skillet and stir.

In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture into the chicken, vegetables and sauce in the skillet. Simmer until mixture thickens, stirring constantly. This should take about 5 to 10 minutes, and the mixture will turn more transparent as it thickens. Add pineapple and mandarin oranges just before serving. Add salt to taste. Serve over cooked red quinoa brown rice.

Recipe Source: healthyfamilycookin.blogspot.com

Polynesian Skillet over Red Quinoa brown rice

Posted by admin

What do you love about fall?

I love the colors of fall. The bright oranges, reds, yellows and browns. This dish displays the stunning colors of that color pallet. Isn't food so much more fun to eat when it's full of color? I love how the red quinoa just adds to that color (along with adding nutrition of course). The other thing that I LOVE about this recipe is how fast it comes together (30 minutes or less from start to finish). As busy people, we need these kinds of recipes around. Quick, beautiful meals that are good for us and taste delicious. Enjoy!

Polynesian Skillet over Red Quinoa Brown Rice
Printable Recipe

*Serves 6-8

INGREDIENTS:
2 Cups brown rice
1 Cup red quinoa
1 tsp. salt
5-1/2 Cups Water
2 boneless, skinless chicken breasts, cut into 1/4" strips
1 Tbsp. olive oil
1 medium onion, sliced
1 red pepper, chopped
1 15-oz. can pineapple chunks
1 Cup chicken broth
1/4 Cup vinegar, any type
1/2 Cup brown sugar
2 Tbsp. soy sauce
2 Tbsp. cornstarch
1 11-oz. can mandarin oranges, drained
salt, to taste

DIRECTIONS:
In a pressure cooker, combine brown rice, red quinoa, salt and water. Lock lid in place and cook on high pressure for 12 minutes. When red quinoa brown rice has finished cooking, release pressure using quick release or natural release.

While the rice is cooking, in a large skillet, sauté chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken's natural juices to cook.

Add onion and green pepper. Stir fry until vegetables are tender. Add 1/2 cup pineapple juice from the can of pineapple chunks, chicken broth, vinegar and brown sugar to the skillet and stir.

In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture into the chicken, vegetables and sauce in the skillet. Simmer until mixture thickens, stirring constantly. This should take about 5 to 10 minutes, and the mixture will turn more transparent as it thickens. Add pineapple and mandarin oranges just before serving. Add salt to taste. Serve over cooked red quinoa brown rice.

Recipe Source: healthyfamilycookin.blogspot.com

WIld Rice and Roasted Butternut Squash Casserole

I've never been a big casserole lover. I think that may be because most casseroles I've come across in my day are loaded with cream type soups and unhealthy fillers. This is one of those casseroles that came about quite by accident, a what do I have in the pantry and fridge that I can throw together sort of thing. Some days creativity completely eludes me. I'm o.k. with that.

This ended up being one of the most delicious and savory yet healthy casseroles that I've come up with in a while. Everyone just loved it {no easy feat with 4 picky eaters and a husband who doesn't like "all of his flavors to blend together."}. 

Make sure you use a good quality wild rice, not a boxed one with the mystery packet of spices, sodium and preservatives. My favorite is from Trader Joe's called Brown Rice Medley. It has a mix of long grain brown rice, black barley and Daikon radish seeds it is very hearty and tasty.

This is my submission for week 2 of 12 weeks of Winter Squash 

Wild Rice and Roasted Butternut Squash Casserole

SERVES    8        TIME    45 MINUTES

You will need:

1 cup wild rice 

1 lb. ground turkey 

1 small yellow onion chopped 

1 medium sized butternut squash  

1 bunch of baby spinach leaves (you can use frozen spinach, just make sure you squeeze out all of the water first) 

1 cup apple juice (or water) 

2 cups chicken broth to cook the rice in (refer to your package for measurements, usually twice the broth as rice) 

Big handful of grated mozzarella 

1 tsp cinnamon1 

TBSP fresh Thyme (this is where having a little herb garden comes in handy) 

1 TBSP fresh Parsley 

freshly ground black pepper 

Directions:

• Cook rice according to directions minus about 10-15 minutes (it will cook more in the oven)
• Cut squash in half length wise, remove seeds. Pour apple juice into a casserole dish, place squash facing down and bake at 400° for about 20 min. You want it a bit firm so you can cut it into cubes.
• Meanwhile, in non-stick skillet, brown turkey. Add chopped onion, saute 3 more minutes. Roughly chop spinach and add to turkey. Cook just till wilted, about 1 minute. Remove from heat.
• Remove skin from squash and cut into 1" cubes.
• Put rice, turkey mixture, squash, herbs and spices into prepared casserole dish. Cook at 400° for 30 minutes.
•  Sprinkle with cheese and bake another 5 minutes.
• Can you smell those wonderful flavors?!! Mouth watering I tell you!

WIld Rice and Roasted Butternut Squash Casserole

Posted by admin

I've never been a big casserole lover. I think that may be because most casseroles I've come across in my day are loaded with cream type soups and unhealthy fillers. This is one of those casseroles that came about quite by accident, a what do I have in the pantry and fridge that I can throw together sort of thing. Some days creativity completely eludes me. I'm o.k. with that.

This ended up being one of the most delicious and savory yet healthy casseroles that I've come up with in a while. Everyone just loved it {no easy feat with 4 picky eaters and a husband who doesn't like "all of his flavors to blend together."}. 

Make sure you use a good quality wild rice, not a boxed one with the mystery packet of spices, sodium and preservatives. My favorite is from Trader Joe's called Brown Rice Medley. It has a mix of long grain brown rice, black barley and Daikon radish seeds it is very hearty and tasty.

This is my submission for week 2 of 12 weeks of Winter Squash 

Wild Rice and Roasted Butternut Squash Casserole

SERVES    8        TIME    45 MINUTES

You will need:

1 cup wild rice 

1 lb. ground turkey 

1 small yellow onion chopped 

1 medium sized butternut squash  

1 bunch of baby spinach leaves (you can use frozen spinach, just make sure you squeeze out all of the water first) 

1 cup apple juice (or water) 

2 cups chicken broth to cook the rice in (refer to your package for measurements, usually twice the broth as rice) 

Big handful of grated mozzarella 

1 tsp cinnamon1 

TBSP fresh Thyme (this is where having a little herb garden comes in handy) 

1 TBSP fresh Parsley 

freshly ground black pepper 

Directions:

• Cook rice according to directions minus about 10-15 minutes (it will cook more in the oven)
• Cut squash in half length wise, remove seeds. Pour apple juice into a casserole dish, place squash facing down and bake at 400° for about 20 min. You want it a bit firm so you can cut it into cubes.
• Meanwhile, in non-stick skillet, brown turkey. Add chopped onion, saute 3 more minutes. Roughly chop spinach and add to turkey. Cook just till wilted, about 1 minute. Remove from heat.
• Remove skin from squash and cut into 1" cubes.
• Put rice, turkey mixture, squash, herbs and spices into prepared casserole dish. Cook at 400° for 30 minutes.
•  Sprinkle with cheese and bake another 5 minutes.
• Can you smell those wonderful flavors?!! Mouth watering I tell you!

Simple Turkey Piccata with Grilled Lemon Broccolini

This light and simple turkey piccata is a great weeknight dinner when your bored with the usual plain chicken breast. The sauce is light and very fresh and flavorful. A simple side of grilled lemon broccolini pairs beautifully for a healthy dinner. If your looking for small and simple Thanksgiving dinner idea, and don't need to buy a large whole turkey, this is a great substitute. 

We have been spending a ton of time outdoors lately seeing as the weather here in Phoenix is too gorgeous to pass up a reader recently scolded me for not bragging about the weather more. Actually, what she said was "I'm so sick and tired of people not bragging about the weather in Arizona more." 

My bad. 

I'm too busy enjoying it to sit at the computer and write about it I suppose. Plus, who likes a bragger anyway? pshhh!

The boys were in a big Veterans Day parade here in the Valley yesterday and we spend all day soaking in the sights and the sun. I haven't been able to sit in front of the computer for more than a few minutes at a time because the outdoors are calling to me! It's finally hiking 'season' Yayyyy! So pardon my short posts this month please. ;}

Recipe from Cooking Light October 2013




SERVES  8        TIME 20 MINUTES

Ingredients

• 8 (3-ounce) turkey cutlets  
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, divided 
• 2 tablespoons unsalted butter, divided
• 1/4 cup chopped shallots
• 1 tablespoon sliced garlic
• 3/4 cup dry white wine 
• 1/2 cup unsalted chicken stock 
• 1 teaspoon all-purpose flour 
• 2 tablespoons fresh lemon juice 
• 1 1/2 tablespoons capers, drained
• 2 tablespoons chopped fresh flat-leaf parsley

1. 1. Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.
2. 2. Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.

Simple Turkey Piccata with Grilled Lemon Broccolini

Posted by admin

This light and simple turkey piccata is a great weeknight dinner when your bored with the usual plain chicken breast. The sauce is light and very fresh and flavorful. A simple side of grilled lemon broccolini pairs beautifully for a healthy dinner. If your looking for small and simple Thanksgiving dinner idea, and don't need to buy a large whole turkey, this is a great substitute. 

We have been spending a ton of time outdoors lately seeing as the weather here in Phoenix is too gorgeous to pass up a reader recently scolded me for not bragging about the weather more. Actually, what she said was "I'm so sick and tired of people not bragging about the weather in Arizona more." 

My bad. 

I'm too busy enjoying it to sit at the computer and write about it I suppose. Plus, who likes a bragger anyway? pshhh!

The boys were in a big Veterans Day parade here in the Valley yesterday and we spend all day soaking in the sights and the sun. I haven't been able to sit in front of the computer for more than a few minutes at a time because the outdoors are calling to me! It's finally hiking 'season' Yayyyy! So pardon my short posts this month please. ;}

Recipe from Cooking Light October 2013




SERVES  8        TIME 20 MINUTES

Ingredients

• 8 (3-ounce) turkey cutlets  
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, divided 
• 2 tablespoons unsalted butter, divided
• 1/4 cup chopped shallots
• 1 tablespoon sliced garlic
• 3/4 cup dry white wine 
• 1/2 cup unsalted chicken stock 
• 1 teaspoon all-purpose flour 
• 2 tablespoons fresh lemon juice 
• 1 1/2 tablespoons capers, drained
• 2 tablespoons chopped fresh flat-leaf parsley

1. 1. Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.
2. 2. Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.