One Strategy: Exponential Meal Choices

It is so much easier to cook for yourself and eat foods that you love. Don't feel like cooking, Peanut butter and banana slices on toasted sesame bread rocks. But when you have a family the equation changes. One person loves spicy food, others don't. Couple people absolutely adore avocados and the others can't even look at them let alone eat them. One child loves toasted and crunchy everything other one wants it soft and doughy. Parents visiting, they are vegetarians. Ummm what do you do in this situation? How do you make mealtimes work for you? How does one meal fit all these variables.

Lets briefly get into the nutritive aspects of food. In a nutshell here are 3 main Macro Nutrients namely, Protein, Carbohydrates and Fat that constitute each meal. Lean Protein comes from meats, eggs, tofu and soy. Carbohydrates are found in whole grains, fruits and vegetables. Fats are found in butter, oils, avocado, nuts and cheeses/some dairy products. Now to have a balanced meal your plate should consist of these 3 macros. 

What has helped me keep my sanity are adaptable meals that will fit all these variables like a sofa that turns into a bed, making it multi-purpose. So the workaround solution is to configure one meal with all different options that will please everyone on the table. These meals are both modular and complete. 

Have you ever ordered the taco bowl at Chipotle, just because you did not want too many carbs that day, you had the option to customize it however you like with the choice of meat and beans, with or without hot salsa, rice, cheese, sour cream, avocado etc etc etc. Now bring that concept to your dinner table and problem solved. You can make your own customized plates with one main dish decorated with the toppings that you love and want. My boys absolutely love customizing their own dinners.

Dinner option	Additional Toppings	Main Protein	Carbohydrate	Fat
Antipasto platter	Pickled vegetables, olives, pickled garlic and banana peppers (spicy), Baguette	Cured Meats and Salami	Bread and grilled vegetables	Cheeses and meats
Mixed Chicken and Vegetable soup	Hot sauce, chopped cilantro, soy sauce, garlic bread	Chicken	Vegetables, garlic bread	Butter
Spaghetti  Meatball	Chopped parsley, Parmesan cheese, red pepper flakes, extra drizzle of olive oil, marinara sauce.	Meatballs	Spaghetti	Butter, Avocado, olive oil
Salad and grilled protein	Choice of dressings, choice of carbohydrate (you can pick what you like)	Pick from Tofu or lean meats or steak	Vegetables, risotto, brown rice or dinner rolls	Meats, butter, olive oil
Buttered pasta with cheese	Pesto, pasta sauce, pine nuts, avocado, fresh herbs	Bits of bacon or grilled chicken	Steamed Broccolini or tossed salad, Pasta	Butter
Fajitas	Shredded lettuce, pickled jalepenos, shredded Mexican cheese, tortillas, brown rice, Avocado/guacamole, pico de gallo etc.	Grilled chicken	Sauted onions and bell peppers, lettuce, tortillas, brown rice	Olive oil, cheese, avocado

Hope this gives you ideas to plan some fun and creative family meals that will please your youngest to the oldest audience. Don't forget to leave comments and feedback. Thank you.

In a Pinch?: 3 Ingredient Tomato Sauce

I am sure we have all been there, had a crazy busy day and its almost time for dinner. Now what? 

We were visiting my sister in CA this summer and between us we had 5 kids. The days were packed with activities and fun outings and by the time we came home no one really had the energy to put together a meal. So I got this idea from my sister. She had this fresh tomato basil sauce in her refrigerator at all times and it was so easy to steam some broccoli, boil the pasta and toss with some olive oil and tomato sauce, sprinkle some fresh Parmesan and a fresh kid friendly meal was ready in 15 minutes.

The possibilities on how you can use this sauce are endless. I have used it as my base for Homemade Chilli. I have even used this sauce on fresh homemade pizzas and it works great. So I make it ahead of time and store it. I have never been a fan of pasta sauces in Jars or cans but am guilty of using them when pressed for time but I will try not to buy them again after tasting the freshness of this homemade sauce. It is super simple and healthy and most of all has no fillers or preservatives like the store bough one. 

Roasted Tomatoes, Basil and Garlic

RECIPE: 3 Ingredient Tomato Sauce

Ingredients

6 tomatoes, roasted and peeled
2 cloves Garlic, chopped
handful of  fresh Basil leaves, chopped
1 Tbsp Olive Oil (to drizzle after cooking sauce)
Salt and Pepper to taste

Method

1. Heat the oven to 400 degrees and roast the tomatoes for 25 minutes. Let them cool, peel them and remove the core with a pairing knife. This will prevent a lumpy sauce later on.
2. Put the tomatoes in a sauce pan and cook them on medium heat. they will thicken and reduce a little. Now add the garlic, basil, salt and pepper and let them cook for about 7-10 minutes. Cover and turn off stove.
3. In case using it with Pasta, I like to drizzle some Olive Oil after I have tossed some pasta with the sauce. Sprinkle some Parmesan Cheese and enjoy.

Left-Over Gourmet

Left-over Gourmet is the new buzz word in the Culinary world, a new trend if you must. I absolutely hate throwing away food and with the new craze in the cooking world of using leftovers to create gourmet meals made me think of doing this post. This is not a new concept for me since I have been utilizing left overs for creative cooking ever since I really got into cooking (I left the number of years out on purpose, he he :)

I have been reading more and more articles on this subject and many a food shows have covered it in their recent episodes as well. So what are we really talking about? 

Think juicing beets or celery and using the leftover pulp in addition to fresh ingredients and making veggie burgers. Isn't that super cool. I have done something similar in the past, pull out all the leftover vegetables, lentils and such and make a batter or dough using some chickpea flour, fresh cilantro, chopped onions and green chilies. Make patties and cook on a non-stick pan with a little oil. Use it over a salad or make a pita wrap with lettuce and humus. All those little containers in the fridge got used up and you have a healthy lunch in minutes.

Here is my take on leftovers that don't taste like leftovers and have been transformed into something delectable. In the recipe below I have used all the leftovers except 1 ingredient to make it into something appetizing and it is balanced and super healthy. Hope this gives you ideas for your culinary adventures. 

Left-Over Gourmet Hash

RECIPE: Left-Over Gourmet Hash

Ingredients

Egg Whites: I used the yolks to make custard for a dessert and had the egg whites left over. I can always scramble them and eat them with toast for breakfast but that is predictable and boring.

Stewed Chicken: Left over chicken from a soup broth I made for a friend this past weekend. Shred the chicken and add to the hash.

Lemon: 1/2 a lemon left over from the lemon tea I have in the mornings. It has been sitting by the electric kettle all day and I needed the counter cleaned up.

Quinoa and Brown Rice: I usually have some plain cooked quinoa and brown rice in the fridge. I do rotations with my starch and switch it around every meal to get different nutrients and add variety to my meals.

Mixed Vegetables: Again there is always a medley of vegetables in my refrigerator so chop anything that looks like it has seen better days and use them up.

Barley: This is the only thing I made specifically for the hash. I was in the mood for some nutty, crunchy carbs and I absolutely adore whole Barley.

Spices: I used some garlic flakes, paprika, salt and pepper to add some dimension and flavors. For me, adding red pepper flakes to this takes it up a notch on the delicious-ness meter.

Herbs: Fresh cilantro and chives were my choices today.

Roasted Peanuts: I am never out of roasted peanuts and nuts add another crunch factor to my hash. 

Fruit Salad: The fruit salad bowl is from the last of all the little things left that no one wanted to eat :)

Method: 

1. Saute the egg whites till they are cooked. Add to it the garlic flakes and shredded chicken. Toss in the chopped vegetables, quinoa, brown rice, barley, spices and herbs. Lastly, squeeze lemon juice on top and mix it all up.

That is pretty much it. Makes for a perfect to-go lunch, it is perfectly balanced and rich in lean protein, assorted vegetables, fruits, nuts and whole grains. Add to it a fruit salad or a yogurt and you have a complete healthy meal. Hope you enjoy creating some of your own left-over gourmet meals. Don't forget to share them with me.

5 Ingredient Turkey Chilli: Perfect for a Weeknight Dinner

Stumped for weeknight dinner ideas. This was such a comfort food this weekend with the temperatures dropping. The cool weather and the warm chilli was a perfect end to this weekend. This never fails and puts a smile on everyone's face in our house. You can have this with corn bread, dinner rolls or even some baked tortilla chips and a salad on the side. Can't beat the quick 5 ingredients meal. You can thank me later :)

This is just an idea for a quick meal on days when you are running from one activity to the other or need to take a quick dish for a potluck. If you have the time please go for the fresh ingredients whenever possible. Season and steam the beans and chop/cook the tomatoes from scratch but then there are times that you have absolutely no time to do all the above and this has saved the day many a times.

5 Ingredient Turkey Chilli

RECIPE: 5 Ingredient Turkey Chilli: Perfect for a Weeknight Dinner

Ingredients

1 TBSP Sunflower Oil
1 Pkg Ground Turkey
3 (15 oz) Cans diced tomatoes or fresh (I like to use fresh on most nights but tomato cartons work in a pinch)
2 (15 oz) can Beans (again I like to soak and pressure cook mine. You can use Black beans, kidney beans or a combo of any beans you have)
1 small Onion, diced
Salt and pepper to taste

Toppings: Shredded cheese, chopped green onions, sour cream, cilantro etc.

Method

1. Heat a TBSP of oil in a cast iron skillet and cook the onions on medium heat till soft and a little browned. Add turkey meat and cook till it is browned, stirring frequently. Add the remaining ingredients and stir it well. 
2. Bring to a boil and then reduce heat to medium low, cover and simmer for 15-20 minutes until the onion and tomatoes are soft and fully cooked.
3. Serve warm with toppings, dinner rolls (recipe here) or corn bread.

Hope you enjoy it! Please don't forget to like and comment.

Jackfruit (Kathal in Hindi): A culinary adventure...

This was quite an adventurous weekend from a culinary perspective. My 10 year old asks his dad, "What is one of your favorite vegetables?" and dad's reply, "Jackfruit or popularly known as Kathal in Hindi." So we hunted it down and then began the process of actually cooking it. I have never cooked the vegetable/fruit in my life but loved eating it every single time in India so I tried to replicate it from memory. It was quite a tall order for me too. Lets say it took a few hours from start to finish and was fried so not one of my healthiest recipes. It will be interesting to see if there is any other way to cook it. I have experience only with the fried version.That said, it turned out exactly as I remember and was a huge success so well worth the hard work. It is also called the Vegetarians meat dish since it has quite a few similarities with goat curry.

Jackfruit cooked Curry style

History of Jackfruit: Jackfruit is native to South East Asia and is believed to have originated in the Western Ghats of India, present day Goa, Kerela and coastal Karnataka.

Description: It has a starchy and Fibrous texture and is a great source of easily digestible fiber. It is also a good source of the antioxidant Vitamin C. Jackfruit seeds are rich in protein and also has Vitamin B6, potassium, Calcium and Iron. It has a distinctive musky with a hint of sweet and fruity aroma. The only comparison I can make texture wise is with a pineapple.

Whole/halved, cut into pieces and frying

Fried

Ready to serve

This endeavor took about 4 hours and that's why you do not see a full recipe with it. Only seriously interested people will get the recipe emailed to them. 

Thanks a lot. 

Caramelized Upside-Down Banana Cake

What do I do with over ripe Bananas? I am sure there is about a million things you can do with them. First and most common use of ripe Bananas is in Traditional Banana Bread and even though I love it, it sounds boring today. I am in the mood for something new, more exciting, adventurous, creative. Something I have not tried before. You get my drift...

I have made the authentic Upside-Down Pineapple Cake several times and another huge favorite is the Pear Upside-Down Gingerbread. Fear not, its Fall so I am sure I will be making it this season. So I am trying this Banana Upside-Down Cake inspired by yet another favorite of mine, "Banana Foster". Bananas go extremely well in baking, caramelizing with brown sugar and Flambeing so this should work well. This recipe is an adaptation from Avery Cooks.

Caramelized Upside-Down Banana Cake

RECIPE: Caramelized Upside-Down Banana Cake

Ingredients
1 stick Butter, unsalted
3/4 Cup Brown Sugar
3-4 Bananas, sliced in half horizontally, then slice each half vertically into 3-4 pieces
1 TBSP Rum, optional
Dry Ingredients:
1 Cup All-Purpose Flour
1/2 Cup Sugar
2 tsp Baking Powder
pinch of salt
Wet Ingredients:
1 Egg
1/2 Cup Buttermilk (you can substitute it with half cup milk with 1 tbsp lemon juice or vinegar mixed in)
1/3 Cup Greek Yogurt
3 Tbsp Canola Oil
2 tsp Vanilla Extract

METHOD

1. Preheat the oven to 350F. Have a 9" Springform pan ready. A regular 9" cake pan will be too shallow. You can also use a flat bottom glass bowl if you have it.
2. Melt the butter and pour into the cake pan. Swirl it around to cover all the nooks and crannies.
3. Sprinkle the brown sugar over the butter and fan the banana slices over it like a wheel and place them close together. Fill in all the gaps with smaller pieces. You can also put some slices around the circumference of the pan. If using the rum pour it over the banana slices.
4. Whisk together the dry ingredients 1 cup flour, 3/4 cup sugar, 2 tsp baking powder and a pinch of salt in a bowl.
5. In another bowl whisk the wet ingredients. 1 large Egg, 1/2 cup buttermilk, 1/3 cup greek yogurt, 3 tbsp canola oil and 2 tsp Vanilla.
6. Fold in the wet ingredients with the dry using a spatula. It will be lumpy so do not over mix, just enough to mix it in.
7. Carefully pour the batter into the pan so as not to move the banana slices.
8. Place the pan in the oven and bake for 35-40 minutes until it is set. insert the toothpick and make sure it comes out clean.
9. Make sure you allow the cake to cool before you invert, slice and serve. You can serve it with a dollop of fresh whipped cream or some vanilla ice cream.

Ingredients you will need

Sliced Bananas

Melted butter in the springform pan

Layer the brown sugar evenly on top of the butter

Fan the banana slices over it like a wheel and place them close together. Fill in all the gaps with smaller pieces. You can also put some slices around the circumference of the pan. You can pour a TBSP of Rum if you want at this point.

Whisk together the dry ingredients 1 cup flour, 3/4 cup sugar, 2 tsp baking powder and a pinch of salt in a bowl.

In another bowl whisk the wet ingredients. 1 large Egg, 1/2 cup buttermilk, 1/3 cup greek yogurt, 3 tbsp canola oil and 2 tsp Vanilla.

Fold in the wet ingredients with the dry using a spatula. It will be lumpy so do not over mix, just enough to mix it in. Pour it over the bananas and bake for 40-45 minutes.

Fresh out of the oven

Hope you enjoy this special treat with your friends and family. Please tag me on facebook and Instagram or send me pictures of things you try and don't forget to recommend this site to your friends.

Apple Coffeecake Mini Loaves

So many happy occasions today, my neighbor was blessed with twins, a boy and a girl a couple weeks ago. I have a little something for the babies but I wanted to bake something special for the mom so I decided to make these as mini loaves today. We can celebrate the babies and its the first day of Fall so this Fall Classic absolutely fits the bill. My house smells divine with the aromas of stewed apples, cinnamon and caramelized brown sugar. 

I usually make it in a bundt pan or a 9" round cake pan (baking time would be 350 degree for about 50-55 minutes).

I ALWAYS buy organic apples as apples are more susceptible to bugs, hence the use of heavy pesticides in Apple farming. I also keep the skin on the apples, I don't like to peel and throw away the most nutritious part. Apple skin contains most of the fiber and vitamins. Apple skin also helps in breathing, protects your memory and prevents certain cancers. I have read so many articles on why you should never peel your apples. To read an article from the Huffington Post click here.

Apple Coffeecake Mini Loaves

RECIPE: Apple Coffeecake Mini Loaves

Ingredients

For Cake:
1 1/2 Cup All-Purpose Flour
1 Cup Granulated Sugar
1 tsp Baking Powder
1/2 tsp Salt
1/4 Cup (half Stick) Butter
1 Egg
3 Apples, Medium size, cored and chopped (I like to keep peel on)

For Crumble:
1/4 Cup Light Brown Sugar (packed)
1/2 Cup Chopped Macadamia nuts or nuts of choice
1 tsp Ground Cinnamon

Method

1. Preheat the oven to 350 degrees and coat a 9" round pan or in this case 4 mini loaf pans with cooking spray.
2. In a large bowl, beat the sugar, butter, egg , flour, baking powder and salt. It will be very crumbly the moisture will come in from the apples while baking.
3. Stir in the apples and spoon into prepared pan.
4. In a small bowl mix the brown sugar, cinnamon and macadamia nuts for the crumble.
5. Spoon in onto the cake mixture and bake it in the oven for 37-40 minutes.
6. Let it cool in the pans a little before you put them on a platter. 

Chopped Apples with Peels

beat the sugar, butter, egg , flour, baking powder and salt. It will be very crumbly the moisture will come in from the apples while baking.

Whole Hazelnuts

Brown Sugar, Cinnamon and roughly crushed Hazelnuts for crumble

Cake mix with apples spooned into the pans

Crumble mix on top of cake mixture

Let it cool a little and unmould

Serve it warm with a cup of coffee or a dollop of ice cream on top. Hope you and your family enjoy making this treat.

4 Ingredient Brownies

Is there anyone on the planet who does not like Brownies especially with a glass of cold milk. These are the moistest, chewiest and fudgiest brownies ever. Had to try a few different times to get these perfect for you. You have to try these best-est ever cakey on the outside and fudgy on the inside recipe and judge for yourselves if this can be crowned the KING of Brownie recipes.

Nutella being the star ingredient, stock up on it because I guarantee you'll be making it often. I use cupcake liners and recently bought the silicone ones from Crate and Barrel (click here to buy) and they work like a charm. They are great since you can use them stand alone on a baking sheet and won't need any muffin tins.

This is such an easy (here it is again, I was trying to avoid using the word) recipe that your kids will love making it under your supervision.

4 Ingredient Brownies

RECIPE: 4 Ingredient Brownies

INGREDIENTS

1 Cup Nutella

2 large Eggs

2/3 Cup All Purpose White Flour

1 tsp Vanilla Extract

2 tbsp Walnuts, chopped and totally optional (we like them plain)

Method

1. Preheat oven to 350 degrees.

2. Line the cupcake tray with cupcake liners.

3. In a mixing bowl, add the Nutella and egg.  Mix it well.

4. Next add the flour and vanilla extract.  Mix until all the flour is incorporated.

5. If adding nuts, chop the walnuts and add to the batter.  Mix it well.

6. Spoon the batter into the cupcake liners.

7. Place in the oven and bake for 15-20 minutes, I baked mine for 20 minutes exactly.

8. Allow this to cool completely before serving, the center is so gooey... YUMMY!

Hope you enjoy them with your family and friends. Don't forget to leave a comment below. Until next time...