Feeling like supermom on a weekday 2 ( Indian style)

Soooo it has been a long while. Projects are still going here, I just haven't had time to post.
Today though, was the day. And here I am.
I got home from work and I was craving some naan or indian bread. I follow a cool videoblog on youtube called Majulaskitchen and she makes awesome food.
So as I was mixing a batch of naan I thought, why not make some rice and a dish to go with it?
So Manjula has a very yummy yellow rice recipe, so I made that and then I googled a few recipes on one of my favorite Indian dishes, Saag Aloo, which basically means spinach and potatoes.
I always have spinach in my fridge and of course potatoes, I skipped the chilies on these recipes because my body type does not do well with spicy foods.
So here are a few pics and the links to Manjula's videos which are awesome.
Naan
Naan recipe by Manjula
Fried yellow rice
Fried Yello Rice by Manjula

And for the Saag Aloo I used

3 tbsp sunflower oil
1 onion chopped
1 garlic clove chopped
1 tbsp grated ginger
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric
Salt to taste
2 lbs fresh spinach chopped or baby spinach
4 potatoes cubed and previously boiled for 5 minutes.
2 tbsp cream or plain yogurt
Some people use chilies and lemon but I skipped both.

Fry the onions, garlic and ginger until onions look clear, add spices and cook until fragrant, add a bit of water if spices stick to the pan. Add spinach gradually letting it wilt to add more, cover and cook for 10 minutes, add potatoes and simmer for 10 more minutes. Add cream stir and serve with rice.

Valentina rolling out the naan, she was trying to make funny faces but I made her laugh.

Tadaaaaaaa!
That's all folks!!
Cheers and happy summer.

So much to do, so little time.

So for all of you who did not know, I got a job. My projects scream to me everytime I walk in the garage, but I carry on hoping I have some time to finish them soon.
My latest one, is an old desk I picked up for $5 at some Presbiterian Church. I primed it and gave it 2 coats of paint last week, and it is now waiting for its third coat and glazing.
This particular project is for my daughter Brenna's room.

Hopefully I can be done with it by next week.

I finally received my tack strip on the mail for my couch so I hope to get to it before it gets spiderwebs all over it! I am going to have to just do it one day, since I do not have lots of time now.

Then last week was my birthday, yay!. And my mom got me a Ninja processor! I was so stoked! I have wanted one of these forever.
So now I am on a dip kick, today I made 2 for lunch, cilantro hummus and avocado dip. We devoured them. I love my Ninja!

Here is the Hummus recipe

2 cups garbanzo beans or cans
1 tbs tahini or almond butter
2 or 3 small sweet peppers , red or yellow
1/2 cup cilantro leaves washed
3/4 cups lemon or lime juice ( I like mine pretty lemony you can do less if you like)
2 tbsp olive oil
Salt and garlic powder to taste
Most hummus recipes use raw garlic, I do not eat raw garlic so I use powdered, you can substitute if you like.
Throw all this in yourt Ninja, if you have one, or any other food processor and enjoy!!
I love this!

For the avocado dip I did

4 avocados
3 tbs sour cream
1/2 cup lemon or lime juice
salt

Here is my delicious lunch for today! Did I already say I love my Ninja!
Cheers!

Indian food anyone?

So after a whole week of sickness here I have not been able to get much done, the couch still sits half way done in my living room and I have only done one small painting project this week since it was warm.
On the other hand I have done a lot of reading and as I mentioned on my last post I read my entire Ayurvedic cookbook.
Well after venturing to the Sprouts market for some new spices I did not own, I was set to cook my first Indian meal.
I was curious to use some of these spices I have never even heard of, I mean cumin and turmeric are regulars in my kitchen but fenugreek seeds? Hing? no clue what those were.
I had to relabel some of my old spice containers and I was set, good thing the Sprouts market sells most of these for $.99 an ounce, just in case I did not like some of them.
For the Hing ( white container) and the mustard seeds I had to go to an Indian store. But they were not expensive at all.

So after much reading I decided to make a simple vegetable curry ( tridoshic, meaning ok, for all body types)

Now the recipes call for like 2 teaspoons of each seed for most of these foods, since I was a bit skeptical as to what this would taste like I doubled the veggies and yogurt and kept the same amount of spices, it did turn out pretty mild but still very fragrant .
The recipe .

Vegetable curry

1 cup fresh green peas ( I used frozen)
1 cup carrots diced
1 cup potatoes diced
2 cups string beans or asparagus cut into 1inch pieces
2 tablespoons sunflower oil or ghee ( clarified butter)
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
1 tsp sea salt
1 1/2 cups water
2 teaspoons turmeric
1 teaspoon coriander powder
1/2 cup yogurt ( I used whole milk one since I think it's less evil than soy)

Heat oil or ghee in a large skillet. Add mustard and cumin seeds. When the mustard seeds start to pop add the turmeric. Then add all veggies and water ( if using frozen peas add at the end, when all the other veggies are almost done). Cook covered until veggies are tender about 15 minutes. Then add yogurt and rest of ingredients, stirring well. Simmer uncovered on low heat for another 15 minutes.
Serve over basmati rice.

Now there were a few procedures that were foreign to me, here. Like I never knew cooking with seeds adds more flavor and fragrance to the foods than using the powdered form, interesting but omg my house smelled wonderful after making the rice and frying the seeds for the curry! I loved it, my kids were like " Mom, what is cooking??" lol . I also did not know that adding the spices before the ingredients makes the flavor even richer and better, eh live and learn. I also would have never mixed 2 starches like potatoes and rice, but they were very good together.
The yogurt adds the cooling effect, especially for Pitta bodies like mine. Interesting.
If you are vegan use soy yogurt , I just do not eat anything soy, so I rather go for a good organic whole milk one or make my own but I did not have the time, so I bought it.
Beware, when the seeds start popping have the next ingredients ready or they pop everywhere and make a mess lol, yeah again, live and learn.

Here are the ingredients I used double the veggies, except the asparagus and I doubled the yogurt and the water, I kept the spices the same but could have used a bit more.

Here is the book if you care to check it out. My skillet turned yellow and even after I washed it, it has a tint to it , so maybe have a designated pan to cook with turmeric and curry since it stains a bit .
The result was very nice, a mild dish and comforting for a cold night.
Anyway let's hope this week is much more productive than the last and that we manage to stay healthy!
Cheers!

Ahhh Mondays

Mondays are crazy, at least here. I tried to start on my couch but I didn't get far.
Dallin had spotlight at school for his "half birthday" and Valentina got her new dress in the mail, I cannot believe she is going to a school dance, wow time flies.
Dinner was a "lookinthefridgeandworkit" kind of thing and this is how it went.
I had one head of couliflower and an eggplant and I always have pasta, so vermicelli it was.
I roasted the veggies in the oven with some salt, pepper, onion powder and italian herbs. Cooked the pasta and added some olive oil to it, mixed in the veggies and voila, dinner was served.
Two of my kids even ate it, woot!, the other two had noodles with cheese... oh well, I keep trying.
Here is the result, it was great!

Since we are close to Valentines we had FHE on Love one another, and decorated heart shaped cookies for the activity/treat.
They loved it! I didn't love the mess but oh well...I learned to pick my battles.
Happy kiddos...

Tomorrow hopefully I get to work on my couch, since I do not have to volunteer at the school. Wish me luck.

Veggie tacos

Sooo here goes my veggie tacos recipe for the people who requested them!! I am always trying to come with ideas to feed my family with no meat and well it is not easy!! But even my kids requested these today after I made them a while ago for me. Enjoy!
This recipe feeds my family of 7, so feel free to make the necessary adjusments.


Cilantro rice
I always make a more or less rice recipe based on what I have in my fridge , this one has cilantro, onions and a jalapeno pepper.

1 tbsp oil
1/2 onion chopped in big pieces
2 cups of rice
4 cups water
2 tbsp vegetable broth powder or one cube
handful cilantro leaves chopped
Salt to taste ( remember the broth has salt)
1 fresh jalapeno pepper whole (not the canned or jarred type)


In a pot bring the onion and oil to medium heat, fry the onion a bit and add the rice.
Stir and mix the rice and onions and let it fry a bit while stirring. Add the water with broth, cilantro, salt and the jalapeno pepper whole, do not cut it or it will be spicy, this is just for flavoring, if you like to cut it after it is cooked and add it to your rice than is fine.
Cover and bring to a boil, then bring it down to low and cook for 15 to 20 min, or until  rice is done ( try it ).
If you want your rice to be orange like mine ( not necessary), I used one packet of this.

For the beans I used black. I had cooked a batch the day before and I used about half of it.

1 tbsp oil
2 cups of cooked beans ( black or pinto) with some liquid
2 leeks finelly chopped ( white part only) you can use green onions if you don't like leeks.
Handful of chopped cilantro.
Seasoned salt to taste.
1tsp onion powder.
Feel free to add any spices you like here, I just use what I like .

Add the oil and onions to a pan, fry for a couple minutes then add cilantro, beans and spices and let it simmer on low until liquid is almost gone.

The toasted corn is pretty easy
2 cups cooked corn
Salt, pepper and chili powder to taste.

Place corn and spices in a pan and cook until toasted.

Toppings
Sour cream
Cotija cheese
Avocado ( mashed or in pieces)
Pico de gallo (chopped tomatos, onions and cilantro with some lemon juice)
Flour or corn tortillas.
You can add anything here , maybe lettuce or purple cabagge too!
For the vegan version skip cheese and sour cream.

Assemble tacos with as much of each topping as you like and accompany with rice.
Taddaaaa!

Feeling like super mom on a weekday.

So tonight I decided to make empanadas.
 This is a task I do not take up often, since it takes several dozens to feed my family , so I usually make them once a year for New Year's Eve.
Well I guess I am feeling a bit bored after not working anymore and I thought, what the hell, let's do it .
This last New Year we did not  have them because we spent it with family eating super yummy tamales, so I owed my kids the treat.
I had some hamburguer in the fridge waiting to be put away and I thought well let's use it all so then I have no more meat for the rest of the week and they have to eat what I make ( vegetarian), yay! Killed 2 birds with one stone.
I made my traditional Argentine empanada recipe with hamburguer, and then I thought well what will I eat? So I had to come up with a good mix to fill the dough.
Here is a pic of the dough you can buy at the latin store, maybe one that carries south american stuff.
The brand is La Saltena and buy the oven ( horno) kind unless you want to fry.
There is also a pic of the meat filling, and while I was cooking I noticed Dexter carefully monitoring the kids' activity down stairs. Can't get anything past this guy.

 

Ok, onto the recipe! Here is the meat one.If you like to make your own dough I am sure there are some recipes out there if you google Argentine empanadas. I am just lazy and buy it made.

Meat filling ( makes a dozen)

1 tbsp oil
1 onion, chopped
1 lb ground beef
2 tbsp paprika
1 tsp cumin
1 hard boiled egg, chopped
10 green olives, chopped
1/2 cup raisins ( optional)
2 tbsp cornstarch or flour
Salt and pepper to taste

Place oil and onions in a skillet, over medium heat, cook 3-4 minutes until onions look clear.
Add meat and spices ( except paprika) , brown the meat and before it is done add paprika and let it simmer. Remove from heat. Add cornstarch and mix well until the filling thickens. Mix in the eggs, olives and raisins. For the sweet version, skip the olives and add 2 tbsp of sugar.
Once assembled place them in a lined cookie sheet and bake @ 375 for 20 min or until nicely browned.
Here are pics on how to assemble the empanada. Once you put in the filling, wet the edges a bit and press them together, then close it . If you cannot do this particular closure ( excuse my chipped nail polish here) then you can just press it down with a fork , but if you are using a filling with cheese , this closure is better so the cheese doesn't escape.

 

As for my version, well I wanted to use spinach but I had none in my fridge so I just grabbed what I had and threw it together. Here it goes.

Vegetarian filling

1 tbsp oil
1 onion chopped
1 small zucchini chopped in small pieces
1 summer squash chopped in small pieces
1 cup of mushrooms  chopped( I used white ones)
1 can cream style corn
1 cup mozzarella
1 tbsp cumin
1 tbsp onion powder
Salt and pepper to taste.
Cornstarch until it's a bit thick ( carefull not to put too much because when cornstarch cooks it gets too thick too quick , so add a bit at a time)

If you know your spices by all means improvise and use what you like , I always use cumin in my fillings. This made about 15 empanadas.

In a pan put oil and onions and fry them a bit , add mushrooms and cook for a few minutes , add the squashes and spices, I cooked them until they were a bit brown, then I added the corn and turned it to low and mixed well and let it cook a bit more, 3 to 4 min, turn off the stove and add the cornstarch. Once you have the consistency you want add cheese and let it melt.
I let it sit a bit until it cooled down a little so it wasn't too runny for the dough. It was perfect! Even 2 of my kids ate it . Woot!. For the vegan version skip the cheese.
Now pics

 

And here is the result, tadaaaa! These reminded me a bit of the empanadas my grandma used to make for lent when I was little , maybe for the corn flavor. One more veggie recipe for me .

Now that my super mom moment is over, I'll just have to slack for tomorrow's dinner  to balance it out.

The never ending question

 

What's for dinner??
So, tonight I am making broccoli soup and corn dip to accompany it and to make the meal more "fun".

My kids wanted broccoli soup in bread bowls and HEY, I can never say no, when they ask for a vegetarian meal, right?
So I will add some extra fresh broccoli to the Bear Creek one I got ( I tried the home made one and well they did not like it as much as I did, don't you love kids?) and then I found a good corn dip recipe online and tweaked it to my liking.

This one,  Hot corn dip   I found online and I liked it, I added cilantro to the mix and on top as well after I got it out of the oven, my kids ate it, which is always a plus.
I have always wanted to put my kids on a vegetarian diet, but I hate taking their choice away, so I try to model it and they try everything I make, which is more than I can ask.
Anyways, let's hope everyone is enjoying this freezing temperatures to make more soups and stews, maybe you can share some fun recipes with me!