BLUEBERRY AND ORANGE SPINACH SALAD

Ingredients: 

1/4 cup coarsely chopped pecans

1/4 cup chopped walnuts

2 tsp real maple syrup or honey

2 tablespoons fresh orange juice

1 tablespoon balsamic vinegar

1 tablespoon olive oil

2 teaspoons sugar 

4 cups torn fresh spinach leaves

1 cup fresh blueberries

2 medium oranges, peeled, cut into sections (about 1/2 cup)

optional -  sunflower seeds, dry cherries etc

DIRECTIONS:

Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with vinegar whisk until well blended.In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans and walnuts.  Serve immediately.

Penne Pasta Salad

   

Ingredients: 

1 Box(16 ounces) Penne pasta
1 cup square cut red bellpeppers
1 cup square cut Green bellpeppers
1 cup zucchini
1/2 cup onions square cut
1 cup Broccoli florets
1 bottle (8 ounces) Italian salad dressing or (Mix Olive oil, redwine vinegar ans whisk well)
1/2 tsp coarsely ground pepper
1/4 tsp sliced garlic (optional)
1/2 tsp red chilli flakes or chilli sauce

Method: 

1. Cook pasta according to package directions around 10mins.
2. Meanwhile in a large pan add Olive oil and add garlic and all the vegetables green pepper, red pepper, onions, zucchini and brocolli . Cook until they half cooked.
3. Drain pasta and rinse in cold water. Save 1/4 cup water from the pasta.
4. Add pasta to the vegetables.
5. Combine salad dressing and seasonings; pour over salad and toss to coat.
6. Add the pasta water little to make it a little juicey. (optional )
7. Cover and refrigerate for at least 2 hours before serving.
Grate  a little cheese on top before serving.

Yield: 8-10 servings.

Colorful bean salad with walnuts and feta

This salad is time-saving and packed with healthy nutrients, and leaves you feeling lighter and full of energy particularly on an ardent summer day. Each time you toss the salad you can change the flavor to suit your taste buds.
Ingredients: 
1 cup kidney beans (Rajma)
1 cup chickpeas (Garbanzo beans)
½ cup sweet corn shredded
2 cups green sprouts
1 thinly sliced green Bell pepper(capsicum)
1 shredded red bell pepper
1 shredded yellow bell pepper (optional)
2 Onions finely chopped
5 crushed walnuts
1 tbsp feta cheese
1 lemon squeezed
Salt to taste
1 tbsp olive oil
Method: 
1. Boil the kidney beans, chickpeas and sweet corn separately and set aside.
2. Soak green grams overnight to produce sprouts.In a large bowl, mix kidney beans, chickpeas, sweet corn, and sprouts together.
3. Add to it shredded bell peppers in different colors, as many as you can get, including capsicum together with chopped onion, and blend it.
4. Then add crushed walnuts, and a generous sprinkling of feta cheese.
5. Squeeze a full lemon on the mixture and sprinkle salt as per taste.Dress it with olive oil.
6. To add more flavors I would l like to add sliced strawberries and sprinkle some dried cherries. A drizzle of balsamic vinegar can do wonders to the mix as well (optional)

Corn, Avocado Salad

Ingredients:
·4 kernels ears of corn
·1 sliced Hass avocado Ripe
·1/2 cup thinly sliced red onions
·1/4 cup fresh mint or cilantro
·1 tbsp fresh lime juice
·1 tsp black pepper
·1/2 tsp  salt
Method: Microwave corn in microwave or grill to medium-high rotating often on a grill, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Slice the avocados & gently toss with onion, corn, mint, lime juice, black pepper, and salt.

Pasta Salad

Ingredients:
1/4 cup balsamic vinegar
3 tbsp water
11/2 tsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 large clove garlic, minced ½ cup sliced onions
1/2 cup sliced zucchini
1/2 cup sliced bell pepper
3 cups cooked farfalle (bow tie pasta), cooked with salt
2 tbsp thinly sliced fresh basil ½ tbsp oregano
1/4 cup grated Mozzarella cheese or Parmesan cheese

Method:
• Boil the pasta with a little salt.
• Fry the onions, zucchini, bell pepper & add salt, garlic, pepper.
• Combine balsamic vinegar, water & mix well. Set aside.
• Combine the fried vegetables & the pasta, basil and cheese in a large bowl.
• Later add the vinegar mixture, and toss gently. Cover and chill.
• Garnish with extra cheese if needed. Can be served cold.

Spinach cheese crackers

Spinach crackers are crisp flavored with cheese and mildly spiced tasty snack. Wanted to try something new out of spinach & I came across this in one of the cooking blogs. It can be served with salsa or any kind of dip.

Ingredients
• 1 cup all purpose flour (maida)
• ½ cup semolina (fine sooji)
• ½ tsp salt
• ¼ tsp baking soda
• 3 tbsp butter
• ½ tsp cumin seeds
• ½ tsp chili flakes
• ½ cup grated parmesan cheese or mozzarella cheese
• ½ cup spinach puree
• Oil to frying

Method
• Mix all purpose flour, semolina, salt, chili flakes, cumin seeds, and baking soda in a bowl together.
• Add the butter and cheese, mix well. It will be in the consistency of bread crumbs.
• Add the spinach puree and make firm dough.
• Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
• Divide the dough in equal parts and make them into small balls. Roll the dough about into a 5-inch circle in a tortilla form. Make sure they are rolled thin.
• Slice the each tortilla in 4 pieces in triangle shape or any other shape you like.
• Heat the oil in a deep frying pan. Fry the chips until both sides are light golden in color. After chips come to room temperature they should become crisp.
• Don’t fry on high heat, it will become soft.
• Serve with any salsa or dip

Asian Coleslaw Salad

Coleslaw salad without all the greasy mayonnaise. A bit of sugar mellows the tangy dressing.


Ingredients:
•3 cups Coleslaw cabbage
•1/2 cup red onions, thinly sliced
•1/4 cup minced fresh cilantro
•1/3 cup white wine vinegar
•Few Crutons
•1 tablespoon canola oil
•1 teaspoon sugar
•1/2 teaspoon salt
•1/2 tsp pepper
•1tbsp lemon juice
•Crushed Peanuts (optional)
Directions:
Combine the cabbage, red onions and cilantro. In a small seperate bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Spicy Tofu Lettuce Wrap

Main Filling
2 tsp. Olive oil
1 medium Onion, thinly sliced
1 large Carrot thinly sliced
1 cup thinly sliced bell peppers
small bowl of spring onions
1 Tbs. minced fresh ginger
2 cloves garlic, minced
1 bowl extra-firm tofu, crumbled
2 tbsp Finely chopped peanuts
2 Tbs soy sauce
4 Tbs. chilli sauce
1tbsp Vinegar
Salt to taste
Iceberg lettuce leaves

Directions
To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, and garlic, and cook until onions are soft and beginning to brown. Add carrots, bell pepper and fry them for 5mins. Add chopped peanuts and fry for a while.
Later add crumbled tofu and cook 4 minutes, or until heated through. Stir in soy sauce, chilli sauce, and vinegar, salt . Lastly add the spring onions.
Transfer to a bowl.

Place lettuce leaves on platter, and set out the tofu mixture in between and wrap the lettuce leaves with a toothpick.

Sprouts Salad

Ingredients:

Green moong dal- 1 cup (sprouted)
Carrot- grated
Green chillies- 1 /2 (minced)
Red onions- 1 tbsp (fine pieces)
Coriander leaves- 2 tbsp
Peanuts- 1 tbsp (broken)
Salt- as required
Chat masala - 1tsp
Lemon juice- 1 tbsp

Other ingredients you can add to this are: Finely chopped boiled potatoes, cucumber, corn, tomatoes, and chopped apples.

Method:
Soak mung beans overnight. Drain the water and keep it wrapped in a wet towel. Then close it with a vessel and leave it aside for one full day. The next day the mung beans would sprout beautifully. You can eat it raw or partially steam it. Add the steamed sprouts to the rest of the ingredients and mix well.