This is a combination of Aarti Sequeria’s Aloo Gobi and traditional Shepherd’s Pie. If you’ve never had Shepherd’s Pie, it’s ground meat and veggies topped with mashed potatoes then baked until golden with a little brown. This is my Indian twist. You could certainly use another ground meat, we just happened to have ground turkey. Ingredients: 2lbs potatoes, peeled and cut into 2″ chunks 5 … Continue reading Indian Shepherd’s Pie
You would think that I cook the Asian cuisine in our household but it’s actually my white husband lol. However, this dish was cooked by yours truly. It’s a product of a Hello Fresh recipe and a My Korean Kitchen recipe. There are a few components to this but I still managed to put it together with both kids running around in under an hour … Continue reading Turkey Bulgogi Bowl
This recipe is originally from Pinch of Yum but I modified it enough that I thought I should just publish our version. The kids had fun helping make this and loved eating it too! This is another recipe where you’ll want an immersion blender if you don’t have one yet. It also freezes well. You can easily make this vegan by using coconut or your favorite … Continue reading Creamy Potato Kale Soup
The origins of this recipe adventure start with a squash gratin recipe. After filling my skillet to capacity, I still had WAY TOO MUCH kabocha left. And what does one do when she has leftover pumpkin? She steams it and blends it into a purée for pie, gluten-free cookie bars (recipe on that later), or this sauce! Pro tip: if you have leftover purée, freeze it … Continue reading Pumpkin Pasta Sauce
This recipe was inspired by Guy Fieri’s Roasted Acorn Squash with Mushrooms, Peppers, and Goat Cheese but I didn’t have cabbage, I don’t love roasted seeds, and I wanted to make a dressing instead. So here we are! If you don’t love squash, it’s fine. I would add the filling and dressing to your carb of choice (over roasted potatoes, rice, quinoa, etc.) and it … Continue reading Stuffed Acorn Squash with Goat Cheese Dressing
**I forgot I had already posted a Carrot Ginger soup. But this is different! It has coconut milk, cumin, and coriander instead of thyme and a bay leaf** This recipe is so quick and easy. Plus you probably have all the ingredients in your pantry already anyway! My family loves it, kids included! INGREDIENTS: – 2T butter – 1 small onion, diced – 3 cloves … Continue reading Carrot Ginger Soup…with Coconut Milk!
There are probably hundreds of ways to make chana dal aka chickpea stew. This one “cheats” because it uses canned chickpeas and canned tomatoes but who cares? It’s delicious and sometimes you don’t want to make a recipe that you needed to start yesterday, amirite? This recipe was adapted from one of my MIL’s cookbooks. I’ll update when I figure out which one. INGREDIENTS: – … Continue reading Easy Chana Dal
There is nothing like the smell of pesto. At this point, our basil is growing like a weed. It. Is. Everywhere. And I’m not mad about it. Of course I’d like to say that we also use pine nuts and fresh grated parmesan but who are we kidding? It’s definitely walnuts and the giant Kraft parmesan container, both from Costco! Eat this over pasta, with … Continue reading Fresh Basil Pesto
I love summer fruits especially grown in season. We’re lucky to live so close to the farms that grow them! These are a collection of my favorite combinations of summer fruits and herbs. So easy, delicious, and refreshing. You could also throw these over greens to jazz up your salads. Try to use fresh herbs if you can. Our vegetable garden has gone to absolute … Continue reading Summer Fruits Salads
Sometimes I just want that southwest flavor and crunchy stuff in my salad. So I smashed together two salad recipes to create this! You can certainly add shredded chicken for a little more protein action. SALAD INGREDIENTS: – 1 16oz box of salad greens – 1 red, orange, or yellow bell pepper, diced – 1/2 red onion, diced – 1 can of black beans, drained … Continue reading Southwest Salad
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