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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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Posted by on Aug 23, 2014 in Veggies | 0 comments

Kale – 3 ways

Kale – 3 ways

Are you a Kale fan? Well, we are not .Not without a makeover. I keep hearing how good these green leaves are and wished we start liking it for that reason alone. It doesn’t work that way for us unfortunately.My theory is, healthy  food is healthy only if you are going to eat it, not just talk about it.So I decided to give kale a try in different ways, with prejudice, i must admit. Kale chips I have seen them at grocery store and almost bought a bag. Then I thought, I will roast a batch.It was a clear failure in our home. It left unappetizing bitter taste lingering in my mouth.I wasn’t convinced enough myself to convince my kids to try it. Wrong road. My children taste buds are not mine. How to? Simply clean and spread Kale leaves, seasons with oil,salt and paper. Roast at 425F for 3-5 mins in a cookie sheet. Keep very close eyes .Don’t brown/burn it.Once out from the oven,let it cool down. Enjoy(Well,that’s relative!) it warm...

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Posted by on Aug 23, 2014 in International, Side Dish, Veggies | 0 comments

Boerenkool Stamppot

Boerenkool Stamppot

What’s in the name? Well,if you are Dutch,you will know it immediately.If you are not, like me, then here is an explanation. Boerenkool is ‘Kale’ ; Stamppot simply means “mashed up’, potatoes being the consistent ingredient. Just like Irish has colcannon (cabbage with mashed potatoes),Dutch has Boerenkool Stamppot.If  carrots or parsnips are added instead of kale,name changes accordingly.Concept remains same.Pretty cool ha ! What inspired  ? My theory is when we are trying a vegetable or fruit, which is known for its failed record in our taste department, I go global.I research how the particular produce is enjoyed across different culture. Though there are some produce which are  grown only in set regions of the world, there are many fruits and vegetable available to us which has global presence. I learnt that Kale has been enjoyed by Dutch for long time, way before it became the talk of health town. How it is eaten in Netherlands? It is mashed with potatoes and enjoyed with sausage.Here is my version. Ingredients 3 Russet potatoes  cleaned 1-1/2 cups chopped packed kale(I chose curly because...

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Posted by on Aug 30, 2013 in Indian, Veggies | 0 comments

Stuffed Bitter Gourd(Bharwan karela)

Stuffed Bitter Gourd(Bharwan karela)

Have you heard of bitter gourd? If you grew up in India, I am sure you may have. As the name implies, it is bitter, sharp bitter gourd. Not many people like it and you know why? You would think why would my parents buy a bitter vegetable and cook it for a houseful of kids? Simply because they knew it is good for us, regardless of the opinions our taste buds had. Bitter gourd has been long known for its medicinal values. Guess what, we all got used to it over the time. Bitter gourd is not available in our regular grocery stores. I get it from Indian stores. You will know it by the chiseled ridges. My mom was very creative with it.She cooked it in many different way.One of my most favorite way to eat this has been stuffed bitter gourd. To subdue the bitterness, my mom boiled it, sometimes with lemon juice.   Stuffing has generous amount of dry mango powder. It is easily available...

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Posted by on Aug 21, 2013 in International, Veggies | 0 comments

Imam Bayildi(Baked Eggplant boat)

Imam Bayildi(Baked Eggplant boat)

Whats in the name? It is a Turkish eggplant dish.As legends goes,aroma of the dish or the copious amount of olive oil used in the preparation overwhelmed the Imam(priest) and he fainted (out of joy heart palpitations ?)as the dish was served. Whatever may be the reason,i can tell you that if you are eggplant lover,you will love the dish.If you do not like eggplant,like my family,you should still give it a try.Filling is very satisfying. I translated this dish in English as ‘Baked Eggplant boat’because that’s how it looked like to me. If you do not like eggplant,use the similar filling(pepper,onion,tomatoes etc) to zucchini or bell pepper. I used big Italian eggplants.It works best with the filling.My family ate the filling and discarded the eggplant shell. You can use Chinese eggplants.It will look more like a canoe  then a boat 🙂 PrintImam Bayildi(Baked Eggplant boat) Ingredients1 Italian Eggplant 1 medium onion chopped 1 red bell pepper chopped 2 medium tomatoes chopped 3-4 cloves of garlic crushed Handful of chopped parsley...

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Posted by on Jul 17, 2013 in International, Side Dish, Veggies | 0 comments

Ethiopian Collard Greens (Ye’abesha Gomen)

Ethiopian Collard Greens (Ye’abesha Gomen)

Ethiopia keeps coming in my mind regularly these days. Could it be because of my friend Jill? She and her family have adopted 3 beautiful children from Ethiopia. We crossed paths couple of times during VBS last month. I had the opportunity to talk to some of her kids during that time as a snack lady 🙂 Now the obvious question, do you like collard greens? My first answer would be, no.My second answer would be, not unless it is very dressed up. So I did the sample dish of collard greens. Now the verdict, I was pleasantly surprised with the nuttiness this dish has. I am more surprised when both of my kids second serving of it.They liked it mixed with Geelrys.Hubby was not complaining either. So will take it positive. One of the key ingredients of this Ethiopian dish is Nit’ir Qibh.It is spiced up clarified butter. If you do not have Nitir Qibh, you must season the clarified butter adequetly.This is what gives the nuttiness to these collard greens. This...

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Posted by on Jun 11, 2013 in International, missions, Veggies | 2 comments

Bubble and Squeak

Bubble and Squeak

When i heard about ‘Bubble and Squeak’ for the first time,i smiled in amusement,I could not wait to find out what the dish is all about?How often you come across a dish, which is named after the sound it makes,as it cooks? That’s precisely what it is.Bubble and Squeak,i like to say that,just thought  you should know 🙂 My friend Jane is from England.One of the nicest person,you will  meet.Not to mention,her English accent is charming.I was quizzing her about English food :-)She was very gracious to answer all my questions and shared some pictures of her native country with me. I have been forever confused about the ‘tea’ time.Glad that Jane cleared some of those doubts for me.She said,” Growing up,what we call lunch time in the US,it was called dinner time and what US call dinner time was called  tea time”.Fast forward some odd years,’lunch is midday, tea time around four and dinner in the evening.’ ‘Bubble and Squeak’  is traditionally made with leftover vegetables from Sunday roast...

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