Roasted Red Pepper Hummus

Tags

Blogging Marathon, dips, spreads

Roasted Red Pepper Hummus is a dip or spread made with cooked and mashed chickpeas, roasted red pepper, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Roasted red pepper adds a lot more flavour to the hummus. The color is really inviting. The red pepper can be roasted in the oven, grill or stove top. I just simply roasted it on the stove top which is a time saver yet we get the smoky flavour. Canned chickpeas can be used to speed up the process. Taste in using canned chickpeas and soaking/cooking chickpeas is really negligible.

Sending this dish over to our BM #109, week 4, day 3 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Makes : 2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups (can use canned chickpeas)

Roasted red pepper : 1 chopped finely

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 3/4 teaspoon

Method:

Wash and clean the red pepper, rub some oil and roast it over high flame on the stove. Once it’s charred, take it off the heat. Let is cool a little, wash it to get rid of the burnt skin and chop finely.

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

 

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Hummus

Tags

Blogging Marathon, dips, spreads

Hummus is a dip or spread made with cooked and mashed chickpeas, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Sending this dish over to our BM #109, week 4, day 2 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes (if using dried chickpeas)

Makes : 1 1/2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 1/2 teaspoon

Method:

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Guacamole

Tags

Blogging Marathon, dips, spreads

Guacamole is an avocado based dip, spread or salad originates from Mexico. It has become a popular dish in International and American cuisine apart from Mexican cuisine.

Made this dish as part of our BM # 109, week 4 day 1 under Dips and spreads category.

Preparation Time: 10 minutes

Makes : 1 cup

Ingredients:

Ripe Avocados : 2 peeled, pitted and mashed

Lime : 1 small juiced

Salt : 3/4 teaspoon

Garlic : 2 cloves minced

Tomatoes : 2 small chopped finely

Onion : 1/2 cup finely chopped

Cilantro/ Coriander : 2 tablespoons finely chopped

Method:

In a medium sized bowl, add all the ingredients and mix well to combine.

Serve with some tortillas and refrigerate the left over in an air tight container for upto 2 days.

 

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Simple Greek Salad

Tags

Blogging Marathon, Greek dishes, Salads

Traditional Greek salads are simple with few ingredients, super fresh and delicious. This salad is the one that’s made with ripe tomatoes, cucumbers, bell peppers, onions and creamy feta cheese. No special dressing is needed for this salad, some extra virgin olive oil and red wine vinegar does the magic.

Sending this recipe over to our BM#109, week 3 day 3 under Countries by Alphabet where I’m doing Greek Dishes. Check my other Greek Dishes here

Greek Zucchini Salad

Spanakopita (Greek Spinach Pie)

Preparation Time:10 minutes

Serves : 2-3

Ingredients:

Ripe juicy Tomatoes : 4 medium diced

Cucumber : 1 large or 4 small diced

Bell peppers: 1sliced

Red onion : 1 medium diced

Black olives : 1/4 cup

Green olives : 1/4 cup

Extra virgin olive oil : 3 tablespoons

Red wine vinegar : 1 tablespoon

Dry oregano : 1/2 tablespoon

Feta cheese : 100 grams do not crumble

Salt and pepper to taste

Method:

Add all ingredients except Feta cheese into a large bowl and toss well to combine.

Once the salad is transferred to a salad bowl, add the Feta cheese blocks on the top and season with fresh ground pepper.

Serve immediately.

 

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Spanakopita (Greek Spinach Pie)

Tags

Baked Foods, Blogging Marathon, Greek dishes, side dishes

Spanakopita is a famous Greek Pie. It’s flaky on the top with a delicious spinach, feta cheese filling. Pastry sheet gives a nice crispness to the dish. This can be served as a side dish with meat or a main dish with some salad.

I called a friend when I chose to do Greek dishes as she always made her family Greek dishes for potlucks. She shared me this delicious recipe.

Simply replace egg with flax meal to make this a vegetarian dish. (1 tablespoon flax meal and 3tablespoons water for each egg)

Sending this recipe to our BM #109, week 3 day 2 under Countries by Alphabet where I’m doing Greek dishes.

Preparation Time: 2o minutes

Cook Time : 1 hour

Makes : 6 pieces

Ingredients:

For the Crust:

Puff Pastry sheet : 1 package thawed

Extra virgin Olive oil : 1/2 cup

For Filling:

Baby Spinach : 2 cups

Parsley : 1 cup finely chopped

Onion : 1 large finely chopped

Garlic : 2 cloves minced

Extra virgin olive oil : 1 tablespoon

Eggs : 3

Feta Cheese: 1 1/4 cups crumbled

Salt and pepper to taste

Method:

Preheat the oven to 325 degrees F.

In a large bowl, add all the ingredients listed under for filling and mix well to combine.

Unroll the pastry sheet, roll it a little. Line a baking pan with parchment paper and place the pastry sheet in the pan, apply olive oil generously, evenly spread the filling over the sheet. fold rest of the sheet and cover the filling.

Gently press the sheet to close the edges. Bake for 1 hour or until the crust is golden. Let it rest for 5 minutes before cutting.

Serve immediately. The left overs can be refrigerated for 2-3 days.

 

 

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Greek Zucchini Salad

Tags

Blogging Marathon, Greek dishes, Salads

This Zucchini Salad is full of Greek flavours. It’s a raw and healthy salad that makes an awesome side dish with any meat.

Sending this recipe for our BM # 109, week 3 day 1 under Countries by Alphabet. I’m going to do 3 Greek dishes this week.

Preparation Time: 15 minutes

Serves : 3-4

Ingredients:

Zucchini : 1 large diced (3 cups)

Chickpeas : 1 1/2 cups (soaked or canned)

Cilantro : 1/2 cup chopped

Olives :  1/3 cup

Red onion : 1 medium sliced

Feta cheese : 1 cup crumbled

Lemon juice: 2 tablespoons

Extra virgin olive oil : 1/4 cup

Salt and pepper to taste

Method:

Mix all listed ingredients in a medium sized bowl and toss well to coat. Let it rest in the refrigerator for at least 15 minutes.

Serve chilled as a side dish with your choice of main dish.

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F – Fusilli pasta soup with meatballs

Tags

Blogging Marathon, Chicken Recipes, pasta, soups

Fusilli pasta soup with meatballs has vegetables, fusilli and mini meatballs. This dish can be served as a meal in itself. It’s perfect for weekday dinners. It’s quick, easy and can be ready in less than 30 minutes.

For vegetarian option, meatballs can be replaced with toasted tofu.

Sending this recipe to our BM #109, week 2 day 3 under A to Z recipes. Today is letter F.

Preparation Time: 10 minutes

Cook Time : 15 minutes

Serves : 2

Ingredients:

Fusilli : 1 1/2 cups

Onion : 1 large diced

Potato : 1 medium diced

Tomato : 2 medium diced

Carrot : 2 medium sliced

Garlic cloves : 3 cut in half

Micro greens : 2 tablespoons (optional)

Hot Water : 1 litre

Black pepper : 1 teaspoon

Italian seasoning : 1 teaspoon

Salt to taste

For meatballs:

Minced Chicken : 200 grams

Paprika : 1 teaspoon

Dry ginger powder : 1/2 teaspoon

Onion powder : 1/2 teaspoon

Panko breadcrumbs : 1 tablespoon

Salt to taste

Method:

Heat oil in a saucepan, add onion, garlic and saute for 1 minute.

Add carrots, potatoes, tomato, micro greens stir, close lid and cook for 5 minutes.

In the meantime, add all ingredients listed under for meatballs, mix them well and make small marble sized balls.

Heat 2 tablespoons of oil in a pan and fry these meatballs till golden brown on all sides and keep them aside.

To the veggies, add hot water, fusilli, black pepper, Italian seasoning, salt and stir. Cook for 10-11 minutes until the pasta is cooked al dente.

Turn off the stove, add meat balls, stir and serve immediately.

 

 

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E- Egg Fu Yung

Tags

30 minutes or less, Blogging Marathon, Chinese

Egg Fu Yung is an omelette dish from British Chinese, American Chinese and Indonesian Chinese. The name comes from the Cantonese language. The dish is made with various vegetables such as bean sprouts, bring onions, mushrooms, peas.  The dish is served with gravy.

Made this dish as part of our A to Z series where I’m doing 30 minutes or less meals. Today is letter E. BM# 109, week 2 day 2.

Preparation Time: 5 minutes

Cook Time: 10 minutes

Serves : 2

Ingredients:

Groundnut oil : 3 tablespoons

Scallions/spring onions: 8 finely sliced

Mushrooms(shiitake/oyster) : 1/2 cup sliced

Green peppers : 1 chopped finely

Peas : 1/2 cup

Eggs : 4

Ground Black pepper : 1/2 teaspoon

Salt to taste

For Gravy:

Chicken stock : 1 cup

Soy sauce : 2 tablespoons

Cornstarch : 1 tablespoon

Method:

In a small bowl, add ingredients listed under for gravy and mix well.

In a medium bowl, add eggs, salt, black pepper, beat well and keep aside.

Heat oil in a pan, add  vegetables, mushrooms, salt and saute for 3 minutes.

Add egg mixture, stir well and cook for 3 minutes.

Mix all the ingredients listed for gravy in a sauce pan and bring it to a boil. Turn of the stove.

Serve hot with gravy.

 

 

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D – Deviled Eggs

Tags

30 minutes or less, Blogging Marathon, side dishes

Deviled eggs are also known as stuffed eggs. Hard boiled eggs are shelled, cut in half and filled with a stuffing made with the egg yolks. They are served cold as a side dish, appetizer or even main course. It’s a popular dish in Europe and North America.

The original stuffing is made with mayonnaise and mustard but I added hot sauce instead of mustard to give a nice kick to the dish and family loved it.

Made this dish as part of our A to Z series where I’m doing 30 minutes or less meals. Today is letter D. BM#109, week 2 day 1.

Preparation Time: 5 minutes

Cook Time: 10 minutes

Serves : 4

Ingredients:

Eggs : 4

Mayonnaise : 1 tablespoon

Red hot sauce: 1 teaspoon

Salt : 1/4 teaspoon

Red chilli powder : to garnish

Method:

Boil the eggs, let them cool a little and shell them and cut in half. take the yolks into a bowl.

Add mayonnaise, salt, hot sauce and mix well. Put the mixture into a ziplock bag, cut the corner and squeeze the mixture into the egg whites.

Garnish with red chilli powder and serve. Eggs can be refrigerated for a day before serving too.

 

 

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Baby Potato rice

Tags

30 minutes or less, Blogging Marathon, lunch box recipes, Rice Recipes

This rice is a very simple dish with lots of flavours. The potatoes are boiled and cooked in spices. No need to peel the skins as the skin of baby potatoes is very tender and can be eaten. My daughter loved this rice and she said her friends loved it too.

Sending this recipe over to our BM #109, week 1, day 3 under Rice dishes.

Preparation Time: 15 minutes

Cook Time: 10 minutes

Serves: 2

Ingredients:

Baby Potatoes: 250 grams

Rice: 1 1/2 cups

Curry leaves : 1 sprig

Turmeric : 1/2 teaspoon

Red chilli powder : 1 tablespoon

Chicken masala : 1 1/2 teaspoons

Salt as needed

Method:

Boil the baby potatoes till they are cooked add some salt to the water while boiling.

Cook the rice with 3 cups of water. Once done, let the rice cool a little.

Heat 3 tablespoons of oil in a pan, add curry leaves and add potatoes. Cook them for 4 minutes.

Add all the spices, mix well and cook the potatoes for another 3 minutes.

Add rice and toss well to combine. Cook for 2 minutes.

Turn off the stove and serve hot or pack it for lunch boxes.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109