This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HuntsHasHeart #CollectiveBias Chicken, vegetables, chickpeas and tomatoes are slow-cooked in aromatic Moroccan spices to create a flavorful and healthy stew that will keep you warm and happy on cool nights. I remember the first time I tried Moroccan food….
Chicken Meatball Sliders {With Roasted Red Pepper & Tomato Sauce}
These chicken meatball sliders make a great appetizer, party food or dinner. Make a delicious oven roasted red pepper and tomato sauce to go with these cheesy sliders. Both the meatballs and sauce can be frozen for later too, so make a large batch! Love burgers but don’t want the guilt of indulging in a…
Tomato, Squash & Herbed Ricotta Whole Wheat Galette
Galette, that genius idea to make pie quite literally without any of the frills and fringes involved in the making of a traditional pie. No wonder they call it the lazy woman’s (or man’s, to be politically correct, if you will) pie! Galettes come in all sizes and shapes, small or big, rounded or square…
Asparagus, Peas And Egg Masala
I love it that we are introduced to so many varieties of produce here, some familiar and some not so familiar ones. The end of winter is always a welcome sign. Spring brings with it some gorgeous produce. Not that I don’t enjoy winter melons and squashes. Still, I feel there is something special about…
Lemony Brown Rice Salad
I have a really quick, delicious and healthy brown rice recipe for you. Brown rice is a great option for rice lovers and is so much healthier. It is great to use in a warm, one-bowl salad type dish. I am calling this a salad, because it is fulfilling yet light, and a meal on…
Restaurant Style Kadai Fish Or Fish Karahi
A kadai or karahi is a metal cooking pot similar to a wok, but with a flatter bottom and steeper sides. It is widely used in and around India to cook both vegetarian and non-vegetarian dishes. The non-vegetarian version is usually made with chicken, lamb or fish and is extremely popular in almost every Indian…
Chilled Beetroot, Tomato & Watermelon Soup {A Summery Borscht}
We’ve been trying to eat as much fresh vegetables and fruits as one possibly can this summer. And it feels good. We’ve also been trying to get our hands on the freshest produce we can. After every visit to the Farmer’s Market, I’m almost tempted to throw together a loaded veggie pizza, but I just…
Steak & Roasted Vegetable Fajitas With Peach Salsa
I love Tex-Mex cuicine. There is something about flavorful food wrapped into warm tortillas that gets me every time. Every bite of a well-made taco bursts with flavor. We eat tacos at home all the time, sometimes filling them with ridiculous ingredients that is nothing like the traditional stuff. But I’ve never made fajita style…
Tomato, Parsley & Cottage Cheese Focaccia
There’s nothing like a challenge to get you going. Angie (The Novice Gardener), who already hosts the lovely Fiesta Friday link party, is throwing a monthly cooking challenge. The first one is to cook/bake something with both yeast and herbs. The obvious choice is some kind of bread, though I am very excited to see…
Garbanzo Beans / Chickpeas / Kabuli Channa Vegetarian Chili
Growing up in India, we had this unfortunate notion that most western food is 1). Bland and/or 2). Requires almost no prep work. I am being delightfully enlightened over the past couple of years, to say the least. One wonderful dish I discovered in Texas is chili con carne or chili with meat. Traditionally made…
Chicken & Peas Pasta With Creamy Tomato Sauce
I love Alfredo sauce, the mister is a marinara guy, while Boy is content with extra cheesy macaroni. This always puts me in a quandary when making pasta. It’s not that I have anything personal against tomatoes. But a few overly sour encounters put me off marinara for good. Or so I thought. Then it…
