Mediterranean Couscous Salad

Mediterranean Couscous Salad

Hi again! So this time it didn't take me a whole 3 months for my next post! Whoooooohoooo, someone congratulate me! I really do want to try and blog more often, I promise! I love writing and letting my 5 viewers learn new recipes that I have tried and loved!

Wedding planning has officially taken over my life, but I have to say, if I didn't have Faraz (my fiance), I would be so much more busy, not to mention stressed! He has been helping out so much! (I can be as sappy as I want on here, because Faraz never reads my blogs!)

Oh and one last thing before I start talking about my recipe today.  I want to give my girl, Farhana, a shout out.  She is one of my newest bloggers that I love checking out, and I like to think we keep each other motivated with these blogs! You can check her out here!

Anyways, so I made this dish thanks to a friend. She inspired me! She made this for iftaar (breaking fast meal) for her family, and I wanted to attempt it myself! It turned out quite delicious! I loved how light yet flavorful it was! So go on and give it a try, you won't be disappointed :)

Ingredients for Salad

Ingredients (6-8 servings):

1 cup uncooked couscous

1 cup grape tomatoes

1/2 cup cucumber

1 cup artichoke hearts

1/2 cup cups chopped kalamata olives (pits removed)
1/4 cup fresh basil

1/4 cup feta cheese (optional)

-----Dressing-----

1/4 cup olive oil

1 large lemon (juice)

2 cloves garlic

1 tablespoon chopped fresh basil

1/2 tsp salt 

1/2 tsp pepper

Instructions:

1. Cook the couscous according to package instructions. For mine, I have to boil about 1 1/2 cup water, stir the couscous in, turn off heat, and cover it for about 5-6 minutes. So simple!

2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and basil. Season with salt and pepper. Let marinate while you move on to next steps.

3. Slice the tomatoes, dice the cucumbers, cut the artichoke hearts, slice the kalamata olives, and chop the basil.

2. Place the couscous in a large bowl. Add the tomatoes, cucumber, artichoke hearts, kalamata olives, and basil.

4. Pour the dressing over the couscous salad and stir until well combined. Add salt and pepper to your own taste. If you want to top with feta cheese, you can at this point (totally worth the extra calories!)

5. ENJOY!

Balsamic Watermelon Cucumber Salad

Balsamic Watermelon Cucumber Salad

So I am definitely not even going to talk about how long it's been since my last blog.  It's been long, I know! My excuse, you ask?

I AM GETTING MARRIED! Hahaha, it's been a crazy few months, getting engaged, planning a wedding, getting ready to move out! Crazy, but very, very exciting! It also means I have been pretty darn busy, but I wanted to get back into blogging.  I mean I do love cooking, but after a long day at work, and various wedding appointments, the furthest thing on my mind is food!  I also have to take advantage of my mom's cooking for as long as I can! In a few months, I won't have anyone to cook for me anymore (let's face it, my fiance can't really cook!).

So here I am blogging, but no promises on exactly how often I am going to be doing this.  Just often enough so you don't forget about me!

As many of you know, Ramadan has started, which means long days of no eating and drinking when the sun is up! I live in Seattle, where daylight is around 15-16 hours.  That's a longggggg time of NO EATING/DRINKING! On top of that, it's been very nice in Seattle! It's currently 80 degrees right now (and 7:58pm, almost time to eat!).  But all this makes me want to eat chilled salads! Of course as a side meal since, come on, after a long day of fasting, I can't just feast on salad!

Alright, so I made this salad yesterday for myself (thanks to the lovely Gina), I didn't want to make too much just because I wanted to see how I liked it.  It turned out quite delicious actually, and I will definitely be making it again! Watermelon is definitely in season, so it's always at my house! This salad was for about 2 people and I thought I would have the leftovers today except my dad ate the rest last night! Desi parent approved! :D Anyways, enjoy the recipe!

Ingredients for Salad

Ingredients (2-3 servings):

2 cups watermelon

1/2 medium cucumber

1/8 cup kalamata olives (pitted)

1/8 cup crumbled feta cheese

1/2 tbsp fresh basil

1/8 cup balsamic vinegar

1/2 tbsp brown sugar

Instructions:
1. Dice the watermelon and cucumber. Slice the kalamata olives. Chop the basil.

2. In a small sauce pan, pour the balsamic vinegar and brown sugar.  Place over medium - high heat until brown sugar is dissolved, then reduce to low heat and reduce glaze to about half the amount (about 8-10) minutes.  (You can also just buy balsamic glaze).

3. In a medium bowl, place the watermelon, cucumber, olives, basil, and feta.
4. Add about 1 tbsp of the glaze (more to taste) to the top of the salad.  Toss just to mix everything.

5. ENJOY!

Pesto Gnocchi with Black Olives

Pesto Gnocchi with Black Olives

I cannot believe that this is my first entry of April! Where has the time gone?! I am sad to say that April will only have a few recipes since I have been on vacation for the most of it.  I haven't really had the time to sit and make food, since come on who cooks on vacation?! I decided though that I would finally post the one recipe that I did make right before I left.  It's a super fast and easy recipe that anyone can make! You can make this as a side dish, but easily double the recipe and make it as a main dish! The inspiration of this dish is from twopeasandtheirpod.com.

Have you heard of gnocchi before? It was definitely my first time hearing about it, but since it's made from potatoes (which I LOVE) I decided to give it a shot.  You can find gnocchi right in the pasta isle and they can come in one solid cream color, or different colors like mine!

Gnocchi found right by the pasta

Ingredients for the Gnocchi

Ingredients (2-3 servings):

1 package potato gnocchi

1 1/2 tbsp olive oil

1/4 cup onions

3 cloves garlic

2.25 oz can sliced black olives

1/3 cup basil pesto

Parmesan cheese (optional)

Instructions:
1. According to package instructions, boil the gnocchi (should be around 3-8 minutes).

2. Chop the onions and mince the garlic.
3. Heat the oil in a medium skillet on medium-high heat.
4. Saute the onions until they become golden and translucent, about 1-2 minutes.

5. Add the gnocchi, making sure that each gnocchi is touching the skillet (single layer), and let them fry for 4-5 minutes without moving the gnocchi.

6. Cook an additional 2-3 minutes making sure to turn them occasional so that all sides are nice and golden.
7. Add in the black olives and stir for another 30 seconds.

8. Remove from heat and add in the pesto sauce. Make sure that all the gnocchi and black olives are nicely covered with the pesto sauce.
9. Top with Parmesan cheese.
10. ENJOY!

Baked Balsamic-Soy Asparagus

Baked Balsamic-Soy Asparagus

Hi everyone! Okay, yes I know, I kind of suck for not updating for an entire week! I did cook through out the week (a few things at the least), but I just thought I would wait until the weekend to actually post the recipes. I have just been sooooo busy with no school or work (scarcasm)! I am not sure how I am going to be able to get back into the swing of things after the long break!

Anyways, the first entry of the weekend is a delicious side dish that I love making for the family.  It's got the right amount of garlicy-ness with the right tang from the balsamic vinegar! I absolutely love this side dish, and I am definitely sure that you will too.  Asparagus is also VERY, VERY good for you, which makes this already delicious dish a definite plus! It's low in calories and sodium while being a good source of fiber, Vitamin B, folic acid, etc. All in all, the next time you plan a meal, have this on the side!

Ingredients for the Asparagus

Ingredients (3-4 servings):

1 bunch of asparagus (the skinnier the asparagus the better)

cooking spray

1/4 tsp salt (or to taste)

1/4 tsp pepper (or to taste)

2 scallions (or 1/4 cup onions)

3 cloves garlic

1 1/2 tbsp butter

1 tbsp soy sauce

1 tsp balsamic vinegar

Instructions:
1. Preheat oven to 400 degrees.
2. Cut off about 1 inch of the ends of the asparagus.  This is the thicker and tougher region that is hard to eat.
3. Cut the scallions and mince the garlic.
4. Line the asparagus and coat with cooking spray.  Do this in the tray that you will be baking your asparagus in.
5. Sprinkle the asparagus with the salt and pepper.  Make sure and thoroughly coat all sides of the asparagus with the salt and pepper.
6. Add the scallions and garlic to the top of the asparagus.  You can mix this in as well or just leave on top for the flavor to soak through.

7. Bake asparagus for about 10-12 minutes. (I like them in the more softer side so I keep them in the full 12 minutes.)
8. Melt butter in a sauce pan over medium-heat one minute before asparagus is done.
9. Add soy sauce and balsamic vinegar to sauce pan. Remove from heat.
10. Top the fresh-out-of-the-oven asparagus with the sauce from step 9.
11. Make sure and coat the asparagus all over with the sauce.
12. ENJOY!

Cornbread

Cornbread

Who doesn't like cornbread to go with their meal?  I know I do and seeing as it's super easy to make, this is something that we have around the house quite a bit.  Because cornmeal comes in such a big box and stays good for quite a bit of time, it's good to make cornbread out of it.  I love this recipe because it's super easy, and relatively quick to make.  Have it fresh out of the oven on the side with a little butter, and YUM!

Ingredients for Cornbread

Ingredients (about 12 servings):

non-stick baking spray

1/3 cup butter

3/4 cup sugar

1 2/3 cup milk
2 eggs
1 cup flour

1 cup cornmeal

4 1/2 tsp baking powder

1 tsp salt

Instructions:
1. Preheat oven to 400 degrees.
2. Spray baking pan (I used a 9-inch circle pan but you can use a 13x9 pan) with non-stick spray.
3. In a medium bowl, cream together butter and sugar.
4. In a small separate bowl beat eggs and milk together.
5. Add eggs and milk to butter and sugar.
6. Sift flour, cornmeal, baking powder, and salt.
7. Add dry ingredients to wet ingredients.

8. Bake for about 25-28 minutes.  Cool down for 10 minutes before cutting.
9. ENJOY!

Garlic Mashed Potatoes

Garlic Mashed Potatoes

I love potatoes!  Baked, deep-fried, steamed, ANYTHING, almost as much as broccoli that is!  Mashed potatoes is always my go to comfort food.  I love having it on the side with anything. Chicken, beef, you name it.  It's really easy to make and taste fabulous, even reheated the next day.  I made this to accompany my Salisbury Steak in Mushroom Gravy recipe and let me tell you, it was amazing! They complimented each other very well.

I like my mashed potatoes on the more chunky side, so the next time I make this, I want to make sure and not mash it up all the way and calm down on the liquids.  However, if you like them all mashed up then go ahead!  Also, you can use almost any kind of potato for this recipe, red, yukon, whatever, as long as you cut them up equal sized and boil them long enough. Alright, on with the recipe!

Ingredients for Mashed Potatoes

Ingredients (3-4 servings):

2 lbs red potatoes (about 5-6)

6 garlic cloves

1/4 cup sour cream

1/4 cup vegetable or chicken broth

2 tbsp milk

1 tbsp butter

1/4 tsp salt (or more/less to taste)

1/8 tsp black pepper (or more/less to taste)

1/4 cup fresh cilantro

Instructions:
1. Peel potatoes and garlic. Cut potatoes into medium-small pieces.

Make sure and halve these potatoes!

2. In a large pot, place potatoes, garlic, and enough water to cover over high heat.
3. Bring water to boil and reduce heat after boiling.
4. After 15-20 minutes, check to see if you can easily pierce potatoes with a fork, if you can they are ready.
5. Drain out water and add sour cream, broth, milk, salt, pepper, and chopped cilantro directly to pot.

6. Mash up with a masher or in my case a fork (I do not own a masher). Place into serving bowl.
7. ENJOY!

Guacamole-esque Salad

Guacamole-esque Salad on a bed of Lettuce

Since it's the new year and everything, I have been being pretty healthy and conscious of how I treat my body. Exercising daily and trying not to eat too many fatty foods.  I am sticking to more wholesome good for you type foods; trying to let the natural flavors of food be stronger rather than adding too many spices and oils to my dishes.  Although, yes I do bake a lot, but the good thing about that is I have many people in and out of my house, meaning baking goods never stick around too long!

I wanted to make a sort of Mexican Salad to accompany my Red Potato and Broccoli Salad. I was craving avocados (high in calories, but very good for you) so I decided to make a very Guacamole-esque Salad!  I ate this salad on a bed of lettuce, but my friends came over and ate them with Ritz crackers.  You can eat this salad however you want, but a word of advice is make sure to not buy overripe avocados, I did and the end result although great, was not as chunky as I was hoping for.  Alright on with the recipe!

Ingredients for Salad

Ingredients (about 4-5 servings):

1 small hass avocado

1 15.5 oz can of black beans

8.5 oz can of corn

2 oz black olives

1 tomato

1/2 cup lettuce

1/4 cup red onion

1 scallion

1/2 of a lemon, juiced

2 1/2 tbsp olive oil

4 tbsp cilantro

1/4 tsp salt

1/8 tsp black pepper

Instructions:

1. Drain and wash black beans, corn, and black olives.

2. Chop avocado, tomato, red onion, scallion, and cilantro.

3. Combine black beans, corn, black olives, tomato, red onion, scallion, cilantro, lemon juice, olive oil, salt, and black pepper in a medium sized bowl.  

4. Let mixture from step 3 marinate in refrigerator for about 25 minutes to bring out all the flavors.

Mixture from step 3 in refridgerator

5. Take out refrigerator, add avocados.  Add more salt and black pepper depending on personal taste.

6. Serve on a bed of lettuce.

7. ENJOY!

Red Potato and Broccoli Salad

Red Potato and Broccoli Salad!

What better way to spend a Saturday night then cooking?! My family went out and as mentioned before night times are my favorite times to cook! So here I was, on a Saturday night, no one at home (parents are partying it up) and before I knew it, I was on my way to the grocery buying all the necessary ingredients.  I was hungry for some dinner and always wanted to have a go at making a good, HEALTHY potato salad! I came across a recipe on my favorite food blog of all time, Skinnytaste, for a Baby Red Potato Salad, and decided to make my spicier version of it! I also added broccoli (best vegetable ever created!) and  a bit of meat (though it's delicious without it). Well here is my shot at it this salad!

Ingredients for the salad

Ingredients (about 5-6 servings):

4 cups red potatoes (about 6-7 potatoes)

1/2 cup broccoli (stems removed)

1/4 cup red onions

3 scallions

1 1/2 tsp jalapeno mustard (any mustard would do)

1 tbsp olive oil

1/2 tbsp balsamic vinegar

1 1/2 tbsp reduced fat mayonnaise

10 pieces of turkey pepperoni (optional)

1/4 tsp of salt
1/8 red chilli pepper

1/8 tsp of black pepper

Instructions:

1. Chop red potatoes, broccoli, red onions, and scallions.

2. Boil potatoes for about 8-10 minutes (should be able to pierce potato with a fork easily). Drain and set aside to cool.

3. While potatoes are boiling, combine broccoli, red onions, mustard, balsamic vinegar, mayonnaise, and turkey pepperoni in a bowl.

All ingredients minus potatoes, scallions, salt, and pepper.

4. After potatoes are cooled, add potatoes to the mixture from step 3. 

5. Add salt, cayenne pepper, and black pepper (add more depending on personal taste preference). Garnish with scallions.

6. ENJOY!