One Day At A Time

Last few days have been slightly hectic. But now, I am back with another easy menu - Vegetarian Pinto Bean Quesadillas. It is wholesome and delicious with soft beans, crunchy vegetables and a cheesy goodness. Serve these quesadillas with sour cream and guacamole and everyone will be happy.

Its been ages I cooked a North Indian style curry in my kitchen. But today is kind of special. My college friend is visiting us, who loves home cooked Indian food, something like Roti Sabji. A restaurant style creamy, saucy curry with soft Phulka is perfect for her.  Green peas are always lying in my freezer. With the basic ingredients in my pantry, I cooked a fairly simple, yet delicious entrée for my dear friend. Hope you all like it too.

Spinach Bean Soup Cooking for your loved ones is more fun and easier as compared to cooking just for yourself.  That's how I feel.  Most of my solitary meals are soups and salads.  When I make a soup or a salad, I try to include all nutrients - carbohydrates, proteins and vitamins.  Today's spinach and white bean soup flavored with Thai Sriracha sauce is one of my light yet wholesome lunches. Ingredients: Spinach/Palak - about 3 cups Dry White Beans - 1/3 cup Red Onion - 1 medium Garlic - 2 big cloves Ginger (grated) - 1 tsp Soy Sauce - 2 tbsp Sriracha Sauce - 1 tbsp Oil - 1 1/2 tbsp How to cook Sriracha flavored Spinach and Bean Soup: Soak white beans in plenty of water overnight.  Wash the soaked beans well.  Heat about 5 cups water in a big pot.  Add the soaked beans and cook them until soft.  Add more water if required.  Alternatively, you can also cook the beans in a pressure cooker. Use any other beans of...

Brussel sprouts, which look like mini cabbages taste great when roasted in an oven. That's one way we relish this veggie. Let me tell you about another way, a coleslaw. Generally, coleslaw is made with shredded raw cabbage and a mayonnaise dressing. I prefer cooking the brussel sprouts and a lighter green lime vinaigrette. Hope you all like it too. Ingredients: Brussel Sprouts - 1 pound Red Onions (thinly sliced) - about 1/2 cup Lime Zest - 1 tsp Lime Juice - 3 tbsp Olive Oil - 1 1/2 tbsp Spicy Brown Mustard - 1 tbsp Black Pepper Powder - 1/2 tsp Black Olives - 4 Salt How to make Green Lime Brussel Sprouts Slaw: Blanch the Brussel Sprouts: Wash the Brussel sprouts well. Discard the woody hard parts of the Brussel sprouts.  Set aside a bowl of ice water to add the cooked Brussel sprouts. Heat 6 - 8 cups water in a big pot. Bring it to a boil. Add salt and Brussel sprouts. Cook for 2 - 3 minutes. Using a slotted spoon, ad...