Baked Mexican Rice

Ingredients:

• 1 tsp of olive oil
• 3 cloves of garlic minced
• 1 tsp chili powder
• 1 tsp dried cumin powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 11/2 tsp salt (as per your taste)
• 1 tsp crushed red pepper flakes (depends upon your taste)
• 1 1/2 cups of cooked white rice or brown rice
• 1/2 onion diced
• 1 can of black beans, drained and rinsed or 1 cup soaked and cooked beans 
• 1 cup tomatoes diced
• 1 cup corn kernels
• 1 tsp jalapenos
• 3 to 4 tbsp. fresh cilantro, chopped
• 1-2 cups of shredded cheddar cheese
• 8 – 10 strands of cooked noodles.

Garnish:
Sour cream

Salsa

Guacamole

Directions:

1. Preheat the oven to 350 degrees.
2. Prepare rice. While the rice is cooking heat the olive oil in a large pan over medium heat.
3. Once the pan is add the diced onion and all of the seasonings.
4. Add the minced garlic and cook, stirring constantly for an additional 60 seconds.
5. Add the cooked rice, black beans, tomatoes, corn and a bit of cilantro (reserving some for garnishing) to the mixture.
6. Finally add the noodles. Mix the ingredients thoroughly, taste and re-season if needed. Increase spice level for your taste.
7. Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Sprinkle the top with cheddar cheese.
8. Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil.
9. Bake for an additional 5 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before serving.
10. Top with a dollop of sour cream and side dish of Salsa and Guacamole.

Tip: Add your choice of vegetables (Red bell pepper, Broccoli, etc.)

Corn Methi Masala Curry

Ingredients:

·         1 Cup Fresh Fenugreek Leaves or Fresh Methi), chopped

·         1 Cup Frozen or fresh  Corn

·         2 Tbsp Cashew Nut – soaked in water

·         1 inch piece Ginger

        1piece garlic

·         2 Green Chilies (optional)

·         1 Tomato, chopped

·         1/2 Tsp Cumin Seeds (Jeera)

·         1 Tsp Red Chili Powder

·         1/2 Tsp Turmeric Powder

·         1/2 Tsp Garam Masala Powder

·         Salt to Taste

·         1 Tsp Sugar (optional)

·         2 Tbsp Oil / Ghee

Method:

1.       In small bowl soak cashew nut in 1/4 cup warm water for 30 minutes.

2.       Grind together cashew nuts, ginger, garlic, green chili and tomato, into smooth paste.

3.       Heat nonstick pan on medium heat, add oil or ghee.

4.       Add cumin seeds, until seeds crackle.

5.       Add cashew paste cook until oil separates, stirring occasionally.

6.       Add chopped methi leaves and stir fry for 2 minutes.

7.       Add red chili powder, turmeric powder, garam masala powder, sugar and salt, mix well.

8.       Add corn with 1/2 cup of water, cook for 5 minutes or until thick.

9.       Serve hot with roti, chappati, paratha or rice.

Spicy Pepper Popper

Ingredients:

·         8 each – bell pepper, mini
·         1/2 cup (8 fl oz) – yogurt, plain, low-fat
·         1/2 cup – cream cheese
·         ¼ cup corn kernel

Directions

1.      Slice bell peppers and remove seeds.

2.      Mix together cream cheese and yogurt.

3.      Fill peppers with cheese/yogurt mixture.

4.      Sprinkle corn top of peppers

5.      Bake at 375 degrees F for 12-15 minutes.

6.      Serve warm.

Corn and Spinach Toast / Corn Bruchetta

Ingredients:

      Sweet corn kernels - 2 cups
Fresh spinach – 2 cup chopped
1 1/2 tbsp butter
2 Tsp white flour
1 1/4 cup milk
1 1/2 tsp lemon juice
1/2 tsp ginger finely grated
1 tbsp fresh jalapeno, finely grated (or more if you prefer spicier)
1 tsp sugar
½ tsp salt
½  Black pepper
8 slices bread, sandwich size OR slices French Bread (your choice)
cheddar cheese, grated (optional)

Method:

1.    Heat a medium non-stick pot to medium heat. Add the butter and wait until it is melted.

2.    In the meantime chop the Spinach in the microwave and set aside.

3.    Add the flour to the pot and whisk until all the butter is mixed in. You should have a paste like consistency. Cook the butter and flour for a few minutes while mixing continuously (the mixture should bubble slightly from cooking) until it is light brown.

4.    Slowly add in the milk and mix continuously until the flour/butter mixture is completely blended into the milk. 

5.    Turn the heat to medium/low and continue to whisk. When you first start to notice the sauce thickening, add the grated ginger, jalapeno, and lemon juice. Continue to stir until the sauce has thickened (note: the thickness should be such that the sauce still pours off the spatula).

6.    Turn the heat to low and add salt, sugar, and pepper to taste.

7.    Next mix in the corn kernels and spinach. Cook for another 5 minutes. Adjust the amount of sugar/salt/pepper if needed. Turn off the heat.

8.    Bake the slices of bread in the oven at 350 until toasted. If you put the slices of bread on a pan, be sure to flip the pieces half way so that both of the sides are toasted.

9.    Spoon the hot mixture on each slice of bread.

10. (optional) Top with shredded cheddar cheese and bake at 350 for another few minutes until the cheese has melted. Enjoy with your favorite hot sauce!

Dry Fruits Bar

Easy and quick recipe for making healthy and delicious dry fruits Bar for the kids. This recipe is a no ghee/oil, no sugar and a vegan recipe.

INGREDIENTS

·         1 cup chopped dates (remove the seeds)

·         2 to 3 tbsp almonds or badam

·         2 tbsp raisins

·         1 to 2 tbsp cashews

·         8-9 whole dry figs

·         1 to 2 tbsp Oats (optional)

·         1tsp chia seeds

·         1tsp flax seeds

·         2 green cardamom pods, peeled and seeds crushed

Method:

1.    Roast the almonds in a pan till they get browned. Cool them.

2.    Then grind the almonds coarsely.

3.    Chop the dates and figs.

4.    Powder the cardamom seeds, chia seeds and flax seeds coarsely.

5.    In a dry grinder add the chopped dates, figs, raisins, cashews, Oats and cardamom powder mixture.

6.    Add the ground almonds and grind to a coarse mixture.

7.    Spread on a tray or plate and make it flat for ½ inch thick and let it set for 20 mins.

8.    Cut them square or rectangle shapes.

9.    Dry fruit bars are ready.

10.   Serve them immediately or store in an air tight container and refrigerate.

Optional – Any nuts (Chia seeds, flax seeds, Cranberries, pistachios, Walnuts etc. ) can be added to this bar. Be creative.