All posts filed under: Meals on Plates

Flatbread with lamb and garlic scape chutney_featured

Flatbread with lamb and garlic scape chutney

Flatbreads are always a popular snack for after work evenings but they also make for a filling meal for one. I love experimenting with different sauces and chutneys and this one tastes amazing. It is a quick to do recipe that takes 5 minutes to put together so its a perfect one for people who are strapped for time. The ingredients are simple and you will most often find them at home so you don’t have to make a special trip to the groceries to make this. This flatbread tastes great with a generous helping of the chutney and garnish as you like with favorite meats or grilled veggies (like onions, bell peppers, zucchini, mushrooms and eggplant) and herbs. My favorite combo for the garnish is lamb with cherry tomatoes and microgreens. Garlic Scape Chutney: (makes approximately 1.5 cups) 3/4 cup chopped garlic scapes, tops removed 1/2 cup fresh mint packed 1/2 cup roasted almonds 1/2 tsp. kosher salt 1/2 tsp black pepper 1/2 Serrano pepper (optional) 1 T lime juice 1/3 C olive oil Instructions: Place …

Delightful Leftovers_Featured

Delightful Leftovers

Have some leftover gyro or meat or falafel and wondering how to spice that up? You are at the right place. My husband and I went out for dinner last night and we came back home with some gyro and falafel. So I decided to spruce these up for our meal today and so, I put together a veggie bowl just with falafel for the vegetarians and a meat based bowl for my fellow carnivores 🙂 Both the bowls are garnished with sliced heirloom tomatoes, boiled asparagus and a generous side of spiced quinoa. You could add different garnishes and carbs of your choice. You could experiment with adding white/brown rice or millets instead of quinoa. Checkout our recipe below and hope you love your leftover mashup too! For the leftover bowls: Leftover gyro, falafel, grilled veggies or meats 2-3 Sliced heirloom tomatoes 15-20 halved and boiled Asparagus 1/2 cup of microgreens and sprouts of your choice 4-5 sliced radishes 2 cups of quinoa salad (recipe below) Instructions: Divide the ingredients under leftover bowls between two …

Thai Red Curry_featured

Thai Red Curry in 20 minutes

Welcome folks! You are at the right place if you are looking for a quick Thai curry recipe. Thai curries make great meals for both lunch and dinner. This recipe is one that can be made in just 20 minutes with the vegetables or meats you have at home. The best part about thai food is that you can customize it to your palette and dietary needs. My recipe below is for chicken red curry but you can easily substitute the meat for vegetables and make it vegetarian. Thai ingredients have great flavor. Their cuisines bring a perfect mix of sweet, sour, spice and everything nice. The flavors dance on your palette and give you a great sense of enjoyment. I personally love thai ingredients as they remind me of flavors from my home, India. Try this dish and let me know how you like it 🙂 For the Curry: 1 lb boneless, skinless chicken, diced ( 14oz drained and cubed tofu) 2 bell peppers (1 red and 1 yellow), 2 cups quartered button mushrooms …

Peruvian Chile Sauce with Roasted chicken_featured

Peruvian Chile Sauce with Roasted Chicken

This is one of those recipes I almost fell in love with on Food Network. I made this at home and like expected, my husband and I completely enjoyed the rich flavors of this dish. The best part about this dish is that you can make this sauce and use it for multiple dishes. Check out for our upcoming post on Peruvian Chile Sauce with Spaghetti to know what to do with the leftover sauce. Here’s a dish you can experiment with for your fancy lunch or dinner parties. It is a gorgeous dish to look at and a delicious one to savor. Recipe courtesy food network: For the Sauce: (Makes 4 to 6 servings) 1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces 3/4 cup half-and-half 2 tablespoons vegetable oil 1 large or 2 small shallots, sliced 2 cloves garlic, crushed 1 cup low-sodium chicken/vegetable broth 2 cups (6 ounces) crumbled queso fresco or mild feta cheese 1/2 cup finely grated Parmesan 1/2 cup chopped walnuts 2 tablespoons toasted …

Haleem_featured

Hyderabadi Haleem

Haleem is a very popular dish from my home town Hyderabad in India. This particular dish prepared in Hyderabad during the Ramadan month, is transported all over the world through a special courier service. It is traditionally cooked in large, wood-fired cauldrons. After a whole day’s fasting, the Muslim community usually retire with this powerhouse of a dish that satisfies a whole day’s nutrient requirements. Haleem is a dish that is enjoyed not only in India but in middle east too. The origins of this recipe date back to 10th century and it has evolved greatly to suit the palate of each country. This recipe traditionally takes about 6-8 hours to cook but today we will try to whip this up in less than 3 hours. This is a dish that is worth the time and effort spent on it. It brings together a whole bunch of nutrient rich ingredients including lentils, meats and nuts. Go ahead and try this dish and trust me you will make it again and again. Recipe is adapted based on Journey …

Chili Tofu Brown Rice Bowl_1

Chilli Tofu Brown Rice Bowl

Here’s a healthy yet filling meal option for veggie lovers. This recipe brings together a balanced meal with tofu and avocados to the delicious rice bowl. We make this dish every week and its a family favorite. It takes you about 30 minutes to make it so it would be perfect for a meal on any day. You can spice up the mix by adding some asian slaw that gives you that bit of crunch and bite. For the Chilli Tofu: (Makes for 2) 14-16 oz. firm or extra firm tofu 1 T peanut oil 2-3 T sliced green onions large piece of ginger root, grated 3 T soy sauce (reduced sodium is fine) 3 T rice vinegar (not seasoned rice vinegar) 1 T Sriracha (more or less to taste) 1 T Chilli garlic paste pinch of chilli flakes to make it extra hot Instructions: Drain the tofu well in a colander placed in the sink.  Then put tofu pieces between a double layer of paper towels and press down with a heavy pan and …