Spinach and Chickpeas Soup with Pearl Couscous

Spinach and Chickpeas Soup with Pearl Couscous

Spinach and Chickpeas Soup with Pearl Couscous

 

Growing up my mother always made soup. She would make a big pot for us to eat for days. Regardless of the weather, I still love a bowl of soup, because it reminds me of home. This recipe is very simple but incredibly tasty, made with tomatoes, pearl couscous, chickpeas, spinach, and spices. I finished the soup with some lemon juice, fresh parsley and lemon zest which gives the soup an extra twist. This is a filling and comforting soup that is still suitable for a late spring/early summer meal. I really liked the results. It was filling but left me feeling nourished, not stuffed. I served it with the crusty bread and a smokey ham. Enjoy!

I am bringing a big pot of soup to Angie’s Fiesta Friday today!

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Lime Coconut Chicken Burger + Red Cabbage Slaw

Lime Coconut Chicken Burger

 

When we lived in India, we traveled throughout Asia quite frequently and were able to taste and experience the cuisines of many different countries from China to Sri Lanka. Since we have been back, I have been looking for ways to combine these tastes to create something new. Continue reading

Braised Korean Beef Short Ribs

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The other day I got a flat tire. This was my first flat tire and typically when these things happen, I would tell my husband and new tires would magically appear (like, for him, new recipes for dinner magically appear!). This time, though, he was on a flight to China, so I was stranded… At least until he landed in Shanghai.

It was Sunday and I had planned on going to the grocery store to fill the cabinets with goodies for some new recipes that had been in my head for the better part of the week, but with the flat tire, I took stock of what I had and, pleasantly found I had the makings of a really delicious braised Korean short ribs dish.

Korean grilled short ribs are one of the most popular dishes in Korean restaurants. The ribs have a combination of sweet and savory flavors, which I like a lot. Traditionally, korean pear is used as a tenderizer, but I decided to go with a pineapple instead to add more tropical flavor. First, I seared the ribs in a pan and then braised the ribs in the oven for couple of hours until they fork tender and practically falling off the bone. The taste is simply fantastic, salty and sweet at the same time, flavored with garlic, onion, ginger, pineapple, orange and soy sauce. Serve it with rice, sesame seeds, green onions and sliced jalapeño peppers if desired.

By the way, my husband landed and organized new tires for me, so I hopefully will get to those other recipes this week!

I am bringing this sticky goodness to Angie’s Fiesta Friday!

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Stewed Beef with Tomatoes, Chipotle Peppers and Currants

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I realize that this recipe does not exactly scream spring, but I think every season has room for a good comfort food recipe – especially with a twist. This recipe began as something completely different, but as I started gathering ingredients from the cupboard, a new concoction emerged in my head. My husband often tells me these “improvisational recipes” are his favorite, so I ran with it. What I ended up with was a bold and spicy twist on beef stew. The tomatoes, chipotle peppers and currants combined create new flavors and surprises for the palate, while the rich red sauce perfectly compliments the tender medallions of meat. The combination of the meat and sauce create a rich, deep red color that looks fantastic! I served this dish on a bed of brown rice and with a side salad to add additional texture and color.

I am bringing this delicious beef stew over to Angie’s Fiesta Friday this week!

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Portobello “Pizza”

 

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I was inspired by the Portobello “Pizza” recipe on Food Network and decided it to try it right away. It’s light, healthy and extremely flavorful. It’s a perfect meal to get more veggies in your diet. In this recipe you use portobello mushrooms as a “pizza crust”. The grilled peppers, tomatoes and goat cheese add to their earthy, savory flavor. I used a different dressing for this recipe just because my husband doesn’t like olives and I thought it was perfect for this dish, but you can check the original recipe to see if you like it better. These giant, meaty mushrooms make a terrific appetizer or meatless main dish. Enjoy!

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Minced Chicken Satay with Chili Coconut Spice Sauce

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Sunny days and long evenings make an ideal time to get together with family and friends for a BBQ dinner or relaxing pool party. When the weather is warm and the days are long, nobody feels like going into a lot of trouble, so I am bringing you another delicious and simple dish from my backyard to yours. Chicken skewers are all too often dry and flavorless, but this chill coconut spice sauce ensures this chicken satay is anything but. The Chili Coconut Spice Sauce adds a wonderful favor to the chicken satay. I also used it as a dipping sauce instead of traditional peanut sauce. Don’t  be intimidated by the laundry list of ingredients! Most of this recipe itself calls for throwing everything into a blender and blending away. So the next time you have guests over, why not treat them to some really yummy and easy to make, chicken satay! I am bringing these delicious Chicken Satay over to Angie’s Fiesta Friday. This week Fiesta Friday is co-hosted by Prudy @ Butter, Basil and Breadcrumbs and Jes @ Cooking Is My Sport. Enjoy!!! Continue reading

Raw Berry Crumble with Coconut Vanilla Sauce {Gluten Free, Raw, Vegan, Delicious}

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This dessert becoming one of my favorite desserts to make this summer. Every time I eat it, I can’t believe it how delicious it is! It’s so simple, it takes less than 15 minutes to make. It’s so good and its good for you! I came across several raw desserts and choose the ingredients that I liked and would get best flavors together. For the crumble, I used raw almonds, dried dates and apricots and spiced it with a little bit of cinnamon. Dates offer a caramel-like sweetness, and apricots has this tangy sweet flavor, which I thought would compliment the dates. I used almonds, but you can use any nuts you like, I think walnuts would be nice too. The coconut vanilla sauce is simply a coconut cream with fresh lime juice, vanilla extract and coconut nectar. I can’t get enough of this delicious sauce! The coconut nectar is a great addition and you can find it at Whole Foods, Sprouts or Trader Joes. If it’s not available to you, you can use a different sweetener like agave nectar, honey or maple syrup. I would encourage you to use coconut nectar if you can find it. I used raspberries and blueberries with a touch of coconut sugar, but you can use any berries you want. Raspberries and fresh apricots would be nice too. Coconut sugar is a healthier alternative to cane sugar, but you can use whatever sweetener you prefer. I hope you enjoy this healthy and delicious summer dessert! Make sure to check out the new recipes at Fiesta Friday hosted by Angie and 3 co-hosts, Indu @Indu’s International Kitchen, Selma @Selma’s Table, and Hilda @Along The Grapevine. Have a nice weekend! Continue reading