~Super Easy Bread Pudding Souffle~

My hubby and I made a sausage souffle recently using a recipe from a friend's collection. It was so simple to make and the bread tasted so good I thought, why not try the same recipe for something sweet, like bread pudding! I am so glad I tried it because it was easy and delicious!

Ingredients

• Eggs - 2 ~ whip
• Milk - 1.5 cups
• Cardamom - 10 pods ~ finely powder
• Sugar - 1/3 cup
• Bread - 2 slices ~ we used Tuscan Pane

Method
1. Warm oven at 350F. Slice bread into small cubes.
2. Beat two eggs in a bowl. Add milk, cardamom, sugar, and mix well.
3. Now stir in bread cubes and nix in well.
4. Bake uncovered for 35-40 mins.


~Enjoy with or without syrup. Mmm...

~Lime-Tomato Prepared Chicken Legs with Rosemary-Thyme Roast Potatoes~

Another one of Jamie Oliver's creations caught my eye as I thought of a dinner meal. Both his "roast chicken with lemon and rosemary roast potatoes" (http://www.jamieoliver.com/recipes/chicken-recipes/roast-chicken-with-lemon-and-rosemary-ro) and "tender and crisp chicken legs with sweet tomatoes" (http://www.jamieoliver.com/recipes/chicken-recipes/tender-chicken-legs-with-tomatoes) looked so good. Since I didn't have all the ingredients listed to complete either of the recipes, I thought, why not combine and create one dish out of two (hence the long name)?! This is what I did and the following appeared.

 

With pasta


























With idlis












Ingredients

• Angel hair pasta or any kind - enough for number of people served

• Potatoes - 3 ~ I used 1 large and 2 medium, cut in medium cubes
• Lime - 1 whole
• Garlic cloves - 6 large pcs

• Chicken legs - 8 pcs
• Salt and ground black pepper - a few tsps.
• Dry basil - a good tbsp ~ fresh basil is better
• Green chillies - 1 ~ finely chopped
• Red pepper - 1/2 of one ~ finely chopp
• Yellow onion - 1 small - chopped thin lengthwise
• Roma tomato - 1 small
• Chilli-ready diced tomatoes - 1 can
• Chicken Broth - 1/4 Cup
• Olive oil - a few drops
• Rosemary - 1 stalk ~ rip up
• Thyme - 1 small stalk ~ rip up

Method
1. Preheat oven to 350F
2. In salt water, cook pasta and drain. In another dish, cook potatoes with whole lime and garlic cloves for 12 mins. Drain and toss so the sides are rough. Take the lime and garlic cloves out and puncture the lime a few times.
3. Rub chicken with salt and pepper and place in fridge. I skipped this step and instead smeared chicken in stage 5.
4. In a 8x11 pan, layer with canned tomatoes, then add a bit of chicken broth. Now add the lime and garlic pcs.
5. Add the chicken legs (smear with pepper and salt if haven't already marinaded in 3.). Add a bit of olive oil to chicken.
6. Add onions, red pepper, tomatoes, green chillies.
7. Now add potatoes on and around the pan.
8. Sprinkle the basil, then add rosemary and thyme over the potatoes.
9. Place in oven for 45 mins (potatoes get roasted very well]). Bring chicken to the top and roast. After another 45 mins. turn chicken around and place in oven for another 30 mins. 
Total cook/roast time = 2 hrs. 

~ Remember the chicken will give off juices too so you can omit the canned tomatoes and chicken broth for a dryer version. I made more gravy because I can use this atop the pasta in the end :) We also had some with idlis!

~Vegetable Beef Stir Fry~

Lately I catch a TV show called Jamie Oliver's Food Revolution which I strongly appreciate. This incredible man began his food revolution in the UK and now has come to the USA to continue his work. He strives to bring healthy food consumption to schools and portrays affordable ways to buy and cook food good for families, the general public, and especially for those who are struggling with weight and other health issues. His Season 1, Episode 4 had my mouth watering as he had 1,000 people cook delicious stir fry, and other goodies, according to a bet he had made to win over a previously antagonistic radio show host. Needless to say, after much struggle, he made a new friend and began the food revolution with a bang! The following is a recipe of his (http://www.jamieoliver.com/recipes/beef-recipes/beef-and-vegetable-stir-fry) that I modified. It is so delicious and very worth a try! I tried to divide up the ingredients as you would use them and accordingly the different parts for what you need to do.

Ingredients
For Part One:

• Egg noodles - 250g ~ was about half the packet we bought

For Part Two:

• Olive Oil - few Tbsp ~ for stir fry
• Garlic Cloves - 2 pieces ~ thinly slice
• Fresh Ginger - thumb size piece ~ thinly slice
• Green Chilies - 3-4 ~ thinly chop
• Thinly Sliced Stake - 2 pieces
• Beansprouts - 200g ~ was little less than half packet we bought
• Soy sauce - a good splash
• Sesame Oil - a good splash
• Lime - 1 full ~ divide in half

For Part Three:

• Ginger Garlic Paste - little less than 1 tbsp
• Onion - 1/4 of one ~ finely slice into tiny cubes
• Shiitake Mushrooms - 1/4 Cup ~ chopped medium
• Red Pepper (capsicum) - 1/4 of one ~ finely chop into tiny cubes
• Sugar Snap Peas - about 6 ~ slice each once lengthwise
• Carrots - 2 medium ~ thinly sliced
• Green Onion (spring onions) - 6 stalks (abt. two roots) ~ finely slice
• Gold and White Corn - 2/3 Cup

you will need the noodles here and the other half of the green chillies as well as the other half of lime juice.


For Part Four:

• Fresh Coriander Leaves - chop about 3 stalks

you will need the meat with juices back in here.

Method
Part One
1. Boil water, then add Egg Noodles and salt and cook for a few minutes. Stir every so often, drain, and place aside. Be careful, these noodles cook quite fast.
2. Heat about 2 tbsp oil in non-stick (heavy bottom) pan. Add the sliced garlic, then ginger, then half the green chillies and cook for a minute. 
3. Add the beef and cook for just under 4 mins. (depends on quantity/amt. of meat).
4. Add the beansprouts and good splash of soy sauce, then sesame oil, then half the lime juice in the latter half of cooking. Be careful not to overcook the meat.
5. Place all the cooked ingredients above into a bowl for later.


Part Two
6. Now place the same pan back on the stove and heat about 1 tbsp oil. 
7. Add the Onions, spring onions, add mushrooms (cook for a min.), add ginger garlic paste and cook for a few secs.
8. Now add the other half of green chillies, carrots, red pepper, corn, sugar snap peas and cook for a good 2-3 mins. Toss and stir frequently.
9.  Add the noodles and toss and stir frequently until everything mixes very well for about 3 mins.
10. Place noodles vegetable mix into a dish and squeeze the other 1/2 lime juice over it.


Part Three and Four
11. Place the meat with juices back into the pan onto the stove  and heat for a bit (don't overcook). Add the coriander to this mix.
12. Arrange meat dish on top of the noodles with juices evenly poured over top. Garnish with coriander stalk.


~ You won't need a side dish with this. It is just so flavorful and very filling! Serves 4.

~Cardamom Coconut Cupcakes~

I used the same basic cake recipe that I had posted earlier with a few minor subtractions (vanilla essence, sugar amt.) and a few additions (cardamom powder, coconut flakes) and created a new bake! Have these delights for dessert or with a warm beverage.

Ingredients

• Butter - 1/2 cup ~ melted
• Sugar - 3/4 Cup or to taste
• Eggs - 2
• All purpose flour - 1 and 1/4 Cup
• Baking powder - 1 tsp
• Cardamom Pods - 10 ~ finely powder
• Salt - 1 pinch
• Milk - little less than 1/2 Cup ~ enough to make cake-like batter
• Unsweetened Desiccated Coconut - 1.5 tbsp

Method

1. Pre-heat oven to 350 deg. Grease and flour dust a muffin/cupcake pan.

2. In a bowl, add warm, melted butter to sugar and mix.

3. Next add 2 eggs and mix.

4. Add the flour, the baking powder, cardamom powder, and salt and mix well until no lumps.

5. Add the milk and mix in well. Then add the coconut and mix thoroughly again.

6. Pour batter into muffin/cupcake tin and bake for approx 30 mins.

7. You can create your own icing or eat plain.

~ Makes about 10 cupcakes. Enjoy with a delicious cup of chai!

~Fettuccine with Red Sauce Lunch~

The other day, I was craving pasta. Yes, there are some of us who crave that kind of thing. My eye caught the fettuccine pasta label and I thought, why not? Let's make this into a quick lunch. My hubby was quite happy with the taste and even I said, YUM!

Ingredients

• Fettuccine noodles - 1/2 the box ~ boiled and drained
• Oil - 1 tbsp
• Onion - 1/2 medium ~ cut fine lengthwise
• Salt - to taste
• Green chilies - 2 or to taste ~ cut fine
• Turmeric - 1/2 tsp
• Black Pepper Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Dry Basil - 1 tsp
• Green Pepper - 1/4 of one ~ finely chopped
• Green Onion - 3 stalks ~  finely chop (1 root has about 3 stalks on it)
• Pasta Sauce - 1/2 cup (less or more) ~ We used tomato garlic sauce.
• Cheese - for garnishing ~ choose your favorite. We went with pepper jack.

Method
1. First add pasta to water and start boiling since this takes a while. Some people add a pinch of salt in hopes of cooking it faster. 
2. Heat oil and add onions. Add a dash of salt for the onions to cook faster.
3. Add the green chillies. Mix and cook for a few mins. 
4. Now add the dry spices, turmeric, pepper powder, garam masala, and dry basil and cook. Add a tsp of water if it threatens to burn.
5. Now add the green pepper and cook for about 3 mins. Then add the green onion and cook for 2 mins. Then add desired pasta sauce and mix in well for another 1-2 mins.
6. Add more salt, only if needed. 


~ Serve hot on top of fettuccine pasta, garnish with desired cheese, and get ready to adore the taste!

~Carrot Sabzi~

Given to me by a friend, (Jenny), this vegetable recipe is oh so easy to make and adds a nice, colorful side dish to any course.

Ingredients

• Oil - 1 tbsp or less
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Urad daal - 1 tsp
• Curry leaves - 3-4 leaves
• Medium Onion - 1/2 ~ cut fine
• Green Chilies - 1-2 ~ to taste ~ cut lengthwise
• Carrots - 2-3 ~ medium or large
• Salt - to taste
• Cilantro - 1 stalk ~ for garnishing

Method
1. Grate carrots and keep aside.
2. Heat oil, splutter mustard seeds, add cumin seeds.
3. Now add urad daal until it starts to brown or turn an orangish color (do not burn).
4. Drop in curry leaves and fry for a min or two.
5. Now add the onion and cook until translucent. You can add a dash of salt to cook it faster.
6. Add the green chillies and cook for a few minutes.
7. Now add the carrots and salt and cook on low heat for about five more mins.
8. Garnish with chopped cilantro in the end.


~ Enjoy!

~Green Bean Thoran~

Aunty Samuel taught me how to make this simple and delicious thoran with coconut. So, let's see how it's done!

Ingredients

• Oil - 1 tbsp
• Mustard Seeds - 1 and 1/2 tsp
• Medium Onion - 1/2 ~ chop lengthwise
• Turmeric - 1/2 tsp 
• Green Chilies - 2-3 ~ to your taste
• Green Pepper (capsicum) - 1/4 ~ chop fine
• Yellow Pepper - 1/4 ~ (optional) chop fine
• Red Pepper - 1/4 ~ (optional) chop fine
• Small Tomato - 1 ~ chop fine cubes
• Frenchstyle Green Beans - 1 Cup
• Coconut - 3-4 tbsp

Method
1. Place onions in oil. Add a bit of salt to cook them faster, until translucent.
2. Add turmeric and mix, then add green chilies, and fry for a min.
3. Add the peppers and fry for abt. two mins.
4. Now add the tomato and cook until tomatoes are squished looking.
5. Add the green beans and cook till tender. Add salt as needed.
6. Add coconut in the end, mix well, and cook for a min. Do not burn!


~ I usually steam the green beans in the rice cooker while the rice is cooking just to have them cook faster. By the time the rice is ready, I'm ready to put the beans in. If you can't steam beans then just cook for longer. All the peppers add wonderful flavor or color but you can add just the Green Peppers too. Enjoy with some white rice or rotis.