Lactation Cookies

 🤱🏻Breastfeeding Mama!! This one’s for you. I have tried a few lactation cookie recipes and they are typically packed with sugar or take a while to make, sometimes using equipment that you need to pull out of the pantry. Who has time for that?! Not this gal. So I came up with this recipe and it took me 35 mins total, including prep, cooking and cooling. It has only 1/4 cup of brown sugar which you can substitute with any sweetener you prefer. TIP: don’t omit the brewers yeast, oats or flax seed, that’s what helps with increasing or maintaining healthy milk supply. 🥛🍼🍪

P.S.🤰🏻Pregnant Mamas, whip up a batch and freeze them for post-partum if you plan to breastfeed. You’ll thank me later! 😬

​P.P.S. Yes, your husband can enjoy them too. No, he won’t start to lactate 😂

 Time: 30 minutes

Ingredients: 

• 2 cups oats  
• 1 cup all purpose flour
• 1/4 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 4 tablespoons brewers yeast (I used Oat Mama) 
• 2 tablespoons ground flaxseed  
• 2 tablespoons apple sauce (or 2 eggs) 
•  1 teaspoon sea salt 
• 1 cup coconut oil (solid)  
• 1 cup dark chocolate chunks or chocolate chips of your choosing  
• 1 teaspoon vanilla extract  

Recipe: 

1.  Mix all of the dry ingredients in a bowl (except for the chocolate chunks)
2. Mix the applesauce & coconut oil together with the vanilla extract.  
3. Combine the wet & dry ingredients. 
4. Add in the chocolate chips or chunks.  
5. Form cookie shape & bake on 350 for 10-12 minutes. 
6. Sprinkle additional sea salt on top if desired.
7. Enjoy warm :)  

Pickled Green Tomatoes

A fresh, crunchy way to preserve those end of season tomatoes that just won’t turn!  Pickled green tomatoes are extremely easy to make & you probably already have the ingredients.  We like to enjoy these with fried fish, fried chicken, eggs in the morning, BBQ chicken, basically anything that goes well with ​pickles! 

Time: 15 minutes  + time to cure 

 Ingredients to make one 10oz jar [amount of all ingredients to be adjusted based on the amount of jars you’re filling or how large your jars are]: 

• 3 medium sized green tomatoes or a bunch of green grape/cherry tomatoes. Use the greenest ones, this won’t come out good if they have started to turn already. 
• 1 part white vinegar
• 3 parts water
• 1 teaspoon black pepper kernels or a sprinkle of ground black pepper  
• 2 cloves garlic 
• 1 hot pepper (we used Thai chilis) 
• 1 teaspoon canning salt  (can sub kosher salt)

Reipe:

1. Cut the tomatoes into wedges, bite sized 
2. Slice the garlic or smash it if you prefer to keep it whole
3. Boil the water & vinegar together
4. While the mixture is boiling, layer the tomatoes, garlic, black pepper & chili in the jar. I made this multiple times & sometimes I vary between slicing the chili up or leaving it whole. It’s more spicy when you slice it up so just be mindful of that
5. Sprinkle the canning salt in the jar
6. Place the jar in the sink & pour the boiled mixture into the jar. Cover it & use pot holder to lift the jar out of the sink, rinsing any spilled liquid away. I usually turn it over a few times to let the salt incorporate with the water/vinegar mixture. 
7. Leave the pickled tomatoes in the fridge to cure. You can taste them as early as the next day but they are even better after about a week of curing!  

Pulled Chicken

Who’s excited for football season to start?? Not me haha I don’t follow football but my husband does & he’s a huge Steelers fan. In honor of kickoff tonight, I slow roasted chicken thighs with a ton of seasoning in order to make pulled chicken sandwiches with baked fries for dinner!  So full of flavor & so easy! I just seasoned the chicken with all of the ingredients for my homemade bbq sauce & let those flavors cook into the meat for 6.5 hours. Using the slow cooker is the best way to get this done, it’s ready by the time you come home. 

Time: 10 mins prep, 6.5 hours cook time, 5 mins assembly  

Ingredients:  

• 4 chicken thighs, skin removed 
• 2 tablespoons ketchup
• 1 tablespoon coconut nectar
• 1 teaspoon granulated garlic  
• 1 teaspoon granulated onion  
• 1 teaspoon chili powder
• 1 teaspoon ground cinnamon  
• 1 teaspoon smoked hot paprika  
• 1 teaspoon salt  
• 1 teaspoon ground mustard
• 1 teaspoon black pepper
• 2 teaspoons white vinegar  
• 1 teaspoon liquid smoke  

Recipe:  

1. Put the chicken thighs in your slow cooker & pour all of the above ingredients on top of them. 
2. Turn the slow cooker on low for 6.5 hours & cover it. If you can, use tongs to turn the chicken over every 2 hours or so, so that the sauce coats evenly around the meat. It’s not necessary if you’re not home to do this step.
3. When the time is up, use tongs to remove the bones. The meat should break apart very easily, just use the tongs or two forks to break it. You should be able to mix it around so it gets coated in the sauce from the bottom of the slow cooker. 

That’s literally all it is to it! Make a sandwich, little sliders, whatever you want. 

Crispy Castiron Chicken

Crispy castiron chicken. Say that 5 times fast!  I hadn’t tried this before but now that I did, I’m probably going to replace all of my fried chicken recipes with this. Probably. The thing is, it is so easy to execute that crispy skin while keeping a really juicy interior. And it’s done in 30-35 mins.  And it isn’t fried which makes it healthier. So yea, no brainer.

Time: 35 mins ​

Ingredients: ​

• 6 bone in, skin on chicken thighs​
• 1 tablespoon safflower oil (or any high heat oil)​
• salt & pepper to taste​
• 1 teaspoon cayenne pepper (optional)​

Recipe: ​

1. Get your castiron nice and hot on high heat. Yes, you need to use a castiron skillet for this process. ​
2. Add the safflower oil & give it 1 min to get hot. ​
3. Sprinkle salt & pepper on the chicken.
4. Use tongs to place the chicken skin-side down into the castiron.
5. Let it brown for 2-3 mins then turn the heat to medium. Leave it about 8 minutes. ​
6. While the chicken is cooking on the stove, preheat your oven to 475. ​
7. When the oven is preheated & the chicken is finished from the stove, place it into the oven. Leave the chicken skin-side down. ​
8. Bake for 10 minutes then take the castiron out and use the tongs to flip each piece over so the skin is on top. It should be nice and golden brown. ​
9. Place it back in the oven for another 3-4 minutes. This is just to ensure the other side is cooked through.
10. Remove & serve! At this time you can sprinkle on that cayenne pepper if you want it to be spicy. 

It is really tasty with a mixture of white vinegar, chili pepper (we used wiri wiri) and a little fresh ginger sprinkled on top. 

Spatchcock Chicken

Ok so here’s the deal with this one: you can cook a whole chicken, incredibly juicy & tender, in 45 minutes. Whole chicken. On a weeknight. Yep!​ You’ll even have time for seconds. 

Time: 1 hour 

Ingredients:  

• 1 whole chicken, about 6lbs  
• 2 tablespoons softened (not melted!) butter  
• 1-2 teaspoons salt  
• herbs of your choice, I used sage, thyme & rosemary  
• lemon slices (about 6) 
• veggies for roasting (optional)  

Recipe: 

1. Wash the whole chicken, remove the gibblets & pat dry with a paper towel.  
2. Lay the chicken out on a cutting board so that the backbone is facing up. 
3. Starting at the tailbone, use kitchen sheers to cut along one side of the backbone first, all the way to the top of the neck. Repeat on the other side.  
4. Pull out the back bone, you can make an extremely flavorful stock with this! Or just discard. 
5. Turn the chicken over so the belly side is up.  
6. Press your palms on the chest of the chicken & press down hard. The chicken should flatten slightly.  
7. Use the kitchen sheers to cut off the tips of the wings. The wing tips cook faster & will burn if you leave them on. 
8. Mix the butter with the herbs & salt.  
9. Lift up the skin and slide your hand in there to make room for the lemon slices. Then, slide in a lemon slice with a little of the seasoned butter under the skin for the breasts and thighs.  Rub any leftover lemon around the skin on the outside of the chicken. Same with any extra butter. 
10. Use a large cast iron pan (or roasting pan if you don’t have a cast iron).  Lay your chicken in the pan with the belly side up.  Sprinkle with sea salt. 
11. Place the chicken in a preheated oven at 450 for 30-40 minutes.  Make sure the internal temp of the chicken is at 165 degrees before you eat it!  
12. If you’re adding in vegetables, keep an eye on the timing. Add them when the chicken has already cooked for 15-20 minutes, depending on what veggies you’re using/how long they take to roast.  

Dark Chocolate Almond Cups

Halloween's got me surrounded by free candy and I am not likin it! Anyone else trying to cut their sugar intake? Welp, we gotta get creative.  I tried making my own Reese's cups since I'm in love with them & I needed a healthier version.  I'm so happy I did! Check it out, let me know what you think?  

Time: 30 mins 

Ingredients:  

• 2 cups unsweetened cacao 
• 1/2 cup unsweetened coconut oil 
• 1 teaspoon sea salt
• 1 tablespoon agave nectar  
• 1 cup almond or peanut butter  
• 1 teaspoon vanilla extract  

Recipe:  

1. Melt the coconut oil then mix it with the cacao until its dissolved. 
2. Add in the agave, sea salt, and vanilla extract. 
3. Pour about 1.5 tablespoons of the mixture into muffin tins lined with cupcake liners.  
4. Refrigerate the mixture for 2-3 minutes. 
5. Microwave the almond butter for 1 min so it melts.  
6. Pour 1 tablespoon of the almond butter into the cups on top of the chocolate mixture.  
7. Pour enough of the remaining chocolate mixture over the almond butter to cover it.  
8. Refrigerate for 15-20 mins until the "Reese's" harden. Enjoy! 

Vegetable Raclette

What's better than sautéed squash, mushrooms & carrots coated in melted gruyere? Not much. This vegetable raclette is wholesome, filling, and a little spicy. In other words, it's perfection. 

Time:  1 hour 

Ingredients: 

• 2 large zuchini  
• 2 summer squash  
• 1 pack portobello mushrooms
• 1 serrano pepper  
• 1 cup shredded carrots (or diced) 
• 1/2 cup shredded gruyere cheese  
• salt & pepper to taste  
• 1-2 tablespoons olive oil  

Recipe: 

1. Dice the zuchini & summer squash, roughly chop the mushrooms. 
2. Slice the serrano pepper & set it aside. 
3. Sauté the vegetables (including the carrots) in a bit of olive oil so they will cook through. I did mine one by one so that everything cooked evenly & didn't get too soggy. You want them crunchy. 
4. Pour the cooked vegetables into an oven-safe Pyrex, add the serrano slices & season with salt & pepper. 
5. Sprinkle the shredded gruyere on top of the vegetables & broil for 2-3 minutes or until the cheese is melted & bubbly.   

Enjoy as a main, side, or in tacos!  

Buffalo Cauliflower Bites

Fasting for Navratri has never been easier! We had guests this past weekend, my cousins from Orlando [heart emoji] and they love football. So you can imagine the desire for wings & football food. I was determined to make a bunch of snacks that would satisfy the wings cravings but be meatless, eggless, and somewhat healthy. Challenge accepted.  

Time: 30 mins  

Ingredients:  

• 1 head cauliflower cut into florets
• 1/2 cup Franks red hot sauce  
• 3 tablespoons butter (we used a butter substitute)
• 1/2 cup all purpose flour  (can use rice flour for a glutenfree version) 
• 1/2 cup water  
• salt & pepper to taste 

Recipe:

1. In a large basin, mix the flour & water together, seasoning with salt and pepper.  You want it to be a batter, so add more flour or water as needed. 
2. Dip the raw cauliflower into the batter & place it on a cookie sheet lined with parchment paper.  
3. Bake the battered cauliflower on 450 for 10 mins.  
4. While the cauliflower is baking, mix the hot sauce & butter together.  
5. Remove the pan from the oven, then liberally brush the buffalo sauce on each one using a pastry brush. 
6. Place the cauliflower back into the oven for another 20 minutes.  

Enjoy at room temperature, they're not as good when super hot.  These are great with ranch dip! 

Calabacitas

Here you are, folks! Another Meatless Monday miracle. I first tried calabacitas in Colorado last week, from this awesome restaurant, Kachina. They offer it as a side dish. It's really spicy so adjust the recipe to your taste!  Here's my take. ​

Time: ​20 mins 

Ingredients:​

• ​1 zucchini 
• 1 summer squash ​
• 1 small onion ​
• 2 red chilis ​
• 1/4 cup corn (I used frozen)​
• 1 tablespoon shredded Romano cheese (or whatever you have on hand that will melt well) ​
• 1 whole tomato ​
• 1 tablespoon butter ​
• salt & black pepper to taste ​

Recipe:​

1. Dice the zucchini, squash, tomatoes & onion.  ​
2. In a medium skillet, heat the butter. Chop the chili peppers into little slices.
3. Then add the onion when the butter is slightly melted.​
4. Sauté the onion for 1 min before adding in the chilis. ​
5. Once the onion is slightly golden, add in the corn, ​tomatoes, squash & zuchini. Sprinkle with salt & pepper.
6. Stir to combine then ​cover the pan, leaving the heat on low. You should check on it & stir every so often so nothing sticks to the bottom of the pan. 
7. After about 10 mins, remove the cover & turn off the heat (the squash & zucchini should be cooked but not mushy). 
8. ​With the heat off, sprinkle some cheese & stir it in while it melts. This will help offset the spiciness of the chilis & also give the calabacitas a creamy taste. 

Serve as a side dish or in tacos as a veggie filling! ​

Fresh Oysters

It may be September but summer isn't over yet. Not until the 22nd. So today we hunt for fresh oysters. 

Did you know Wegman's in East Hanover stocks Kumamoto's? Kind of expensive, $2.25 a piece, but well worth it. However, for 6 of them, we paid the same amount as a dozen Bluepoints from Freeman's!  

 Freeman's Fish Market is in Maplewood, right down the street from where I get acupuncture :) and their seafood is incredible. I make a lot of dishes but this post is dedicated to the non-cooked seafood: oysters.  Head to Freeman's and pick up your dozen, fully shucked, fresh Bluepoints on the half shell for $14.99 a dozen. 

Chocolate Chip Cookies

Soft, chewy, melt in your mouth goodness that are both eggless & glutenfree!! 😱 Yes, we did. Check it out below. 

Time: 1 hour  

Ingredients: 

• 2 cups rolled oats
• 6 tablespoons sweet cream (salted) or butter. You can use a butter substitute if you want these to be vegan. 
• 1 tablespoon Lactaid
• 2 tablespoons apple sauce  
• 4 teaspoons vanilla extract
• 1/3 cup brown sugar  
• 2 teaspoons baking powder  
• 2 teaspoons corn starch
• 1/2 cup semi sweet chocolate chips (or vegan chocolate chips if you want this to be vegan)
• coarse sea salt (optional) 

Recipe: 

1. Melt the butter & apple sauce together in the microwave for 30 seconds or until melted. 
2. Add in the lactaid & the vanilla extract. Stir in the brown sugar, let it dissolve, and then set the mixture aside. 
3. Using a food processor, grind the oats into a flour. Pour it in a large bowl.  
4. Add the corn starch and baking powder, using a spatula to combine. 
5. Pour in the wet ingredients mixture & stir until incorporated. The dough will be wet, that's what we want.  
6. Add in the chocolate chips.  
7. Cover with plastic wrap & refrigerate for 20-30 minutes. This helps your cookies turn out chewy. 
8. Preheat oven to 350 degrees.  
9. Line 2 cookie sheets with parchment or foil wrap & spray with cooking spray.  
10. Form 2" balls of the dough and press them into flatter cookies, then lay them 3" apart on the cookie sheet. 
11. Sprinkle with sea salt.  
12. Bake for ONLY 10 minutes.  They will continue to cook on the cookie sheet as they cool and you don't want them to be too dry.  

Crunchy Roasted Chickpeas

Here you go, folks! A healthy, crunchy, spicy (if you want) snack!! I don't know bout y'all but I feel so accomplished making my own snacks, especially when they are healthy.   This one will take you ~40 mins. If you try this, tell me your spice combos, I'm dying to try new ones!

Time:  40 mins

Ingredients: 

• 1 can chickpeas
• 1.5 tablespoons olive oil  
• ground cayenne pepper to taste 
• crushed red pepper to taste
• salt to taste  

Recipe:  

1. Strain & rinse the canned chickpeas. You can boil them with 2 tablespoons baking soda before baking them, to remove the skins if you like. 
2. Place the chickpeas in a medium bowl and toss them in the olive oil & cayenne. I used 1 teaspoon cayenne, this was perfect for me. Add more or less if you like. Or none at all! 
3. On a cookie sheet lined with parchment paper, bake on 400 F for 30 mins.  
4. Toss again with salt & crushed red pepper.  
5. Allow them to cool completely before storing them in a bottle or zip loc bag or they will lose their crunchiness. But have no fear, if they aren't crunchy anymore the next day, you can put them back in the oven for another 2-3 mins on 400F to freshen them up! 

Methi Thepla

Theplas became one of my favorite Gujarati snacks when I started college & met my BFF. She is Guju & her mom would make her these divine, paper thin, loaded with flavor, incredibly complex tasting snacks. I learned that they are called theplas & they are not so complex to make!  The cooler thing is that they are pretty healthy because of the fenugreek (methi) leaves. Fenugreek is known to help lower blood sugar, so it's great for diabetics. 

Heres my take, don't be afraid to try it at home!  

Time: 1.5 hours, yields 30 theplas

Ingredients:  

•  2 cups whole wheat flour
• 1/2 cup besan (gram flour) 
• 3 tablespoons chopped fresh methi (fenugreek)  without the stems
• 2 green chilis, sliced 
• 1.5 teaspoons ground jeera (cumin)
• 1.5 teaspoons chili powder
• 1 teaspoon coriander  
• 1.5 teaspoons haldi (turmeric)
• ghee or butter for cooking 
• 1 cup half & half (can use dahi / plain yogurt, or simply water) 
• water for kneading  

Recipe: 

1.  In a large bowl, add the dry ingredients & the methi leaves, mix to combine. 
2. Add in the half & half slowly, kneading a bit at a time.  
3. Add in the yogurt & knead until all of the dry ingredients are incorporated into the dough.  
4. Wrap in plastic wrap & refrigerate for 15 mins.  
5. Form golf ball sized pieces out of the dough, this mixture should give you about 30.  
6. Roll out each piece with a rolling pin on a lightly floured surface. Sprinkle whole wheat flour down first to ensure the dough doesn't stick.  
7. On a shallow pan or taawa, heat 1 teaspoon of butter or ghee. Use medium-low heat.  
8. Place the round, flat thepla on the pan or taawa & butter the top side.  
9. When you see a bunch of bubbles forming, flip the thepla over using tongs or a spatula. Let it brown slightly on the other side. 
10. Put the cooked thepla in a container lined with paper towel to soak up the excess butter.  

Enjoy with achaar or spiced yogurt & chai!  

Baked Tofu

Tofu is so versatile that it can stop you in your tracks when trying to think of what to do with it. The possibilities are endless! I usually leave it raw & cube it up for a dish. Or grind it down in the food processor to make veggie patties. But I tried baking those cubes this time & I was pleasantly surprised! Here's my Asian spiced baked Tofu, you can go ahead and choose whatever seasonings you like.  

Time: 1 hour

Ingredients: 

• 1 pack extra firm Tofu
• 1/2 cup soy sauce  
• 1 tablespoon honey
• 1.5 teaspoons crushed red pepper  
• 1 teaspoon granulated garlic  

Recipe: 

1. Drain the Tofu well before transferring it to a small hand towel.  
2. Cut it into cubes and place another hand towel over the cubes, press down to drain further. Use a can of vegetables or tomato sauce or something heavy to weigh it down. Leave the can on top of the towel for 10 mins to 30 mins (30 is better if you have the time!). This will help the moisture leave the Tofu.  
3. Preheat oven to 400 F.
4. While the Tofu is drying, get a medium mixing bowl & add the other ingredients to it. Stir to combine, allowing the honey to distribute.  
5. When the Tofu is dry, add a few cubes to the mixture & toss with your hands to coat every side of each cube. Using your hands helps the Tofu to remain in a cube & not break apart like it would with a fork or spoon.
6. Place the coated Tofu on a cookie sheet lined with parchment paper so it doesn't stick to the pan.  
7. Repeat for all the remaining cubes, then bake for 25-30 mins.  

Enjoy with your favorite noodle or rice dish!  

Tabouleh

Gotta have a fresh side dish (or main!) for your summer outdoor table? Look no further! Tabouleh is light, fresh, refreshing, yet filling at the same time. It bursts of flavor leaving you wanting more & more.  Here's my take, enjoy! ​

Time:  10 mins

Ingredients: 

• 2 handfuls flat leaf parsley
• 1 handful fresh mint leaves
• 1 handful spinach  
• 1 tomato
• 1 slice red onion  
• 1 small cucumber
• Juice of 1/2 a lemon  
• 1 tablespoon extra virgin olive oil  

Recipe: 

1. Carefully remove the stems then roughly chop the mint, parsley & spinach. 
2. Cut the tomato, cucumber & the slice of red onion into small dices. Add it to the greens. 
3. Drizzle on the lemon juice & olive oil.  
4. At this point you can add in couscous or any other grain if you like. Toss to combine, refrigerate for 10-15 mins if you like it chilled.
5. Enjoy!  

Ratatouille

One of my favorite movies ever!! Ratatouille is incredibly beautiful, healthy, & delicious! Contrary to how it looks, it's actually not difficult to make! Just takes a little patience, and a mandolin slicer.  Here's my take on it.​

Time: 1 hour, 15 mins  

Ingredients:  

• 1 zucchini 
• 1 yellow summer squash
• 1 Italian eggplant
• 3 almost ripe Roma tomatoes  
• 1 cup tomato sauce  
• 5 basil leaves (fresh)  
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme  
• 2 tablespoons olive oil  
• 1 small yellow onion, diced
• 3 cloves garlic, chopped  
• salt & pepper to taste

Recipe:  

1. In an oven safe pan, heat 1 tablespoon of olive oil & the diced onions for about 30 seconds-1 minute. Use medium-low heat so it doesnt burn. Then, add the garlic. 
2. Wait 30 seconds before pouring in the tomato sauce. Cook for another 2 minutes then tear up the basil leaves & drop them in.  
3. Use a mandolin to slice the zucchini, squash, eggplant & tomatoes very thin.  
4. Arrange them around the pan that the sauce is in, so that the slices alternate between each vegetable. Continue all the way around the pan, until you run out of slices.  
5. Drizzle the last tablespoon of olive oil over the top. Sprinkle the oregano, thyme, salt & black pepper on top. 
6. Cover with parchment paper & bake on 375 for 45 minutes.  
7. Remove the parchment & bake for another 10 minutes. Enjoy!  

Chana Masala (with Dosa!)

Classic flavors, easy to make, and really inexpensive too! My kinda meal! Tried making this for Meatless Monday & I'm really excited to have it be a regular on our list. Here's my take on it.  

Time: 40 mins  

Ingredients:  

Chana Masala: 

• 1 can chickpeas 
• 1 red onion  
• 2 tomatoes (medium sized or 2 Roma tomatoes will work) 
• 1 teaspoon ground cumin
• 1 teaspoon cumin seeds
• 1 teaspoon coriander  
• 1 teaspoon chili powder  
• 1 teaspoon ground turmeric  
• 1 teaspoon Garam masala
• 1 tablespoon dried methi leaves (fenugreek leaves)
• 1 teaspoon ginger paste  
• 2 garlic cloves, minced  
• salt & pepper to taste  
• 1 medium potato, diced into bite-sized pieces  
• 2 tablespoons vegetable oil  

Dosa: 

Tip: Indian grocery stores sell the batter already mixed in the refrigerator section. Easy peesy!  I've had it before and it's not bad!

• 2 cups dry long grain rice (I used basmati) 
• 1 cup dhal / split peas 
• 1 tablespoon fenugreek seeds  
• 1 teaspoon salt  

Recipe:  

1.  Cut the red onion & tomatoes in halves, then add them to a small pot & fill with enough water to cover everything. Add about 1 teaspoon of salt. Cover & bring to a boil. 
2. Strain the chickpeas & toss with turmeric, then set them aside.  
3. After 20 minutes, pour the onion, tomatoes & boiling liquid into a food processor & pulse until smooth.  
4. Using about 2 tablespoon of vegetable oil, lightly fry the cumin seeds for a few seconds at the bottom of the pot. Careful not to put the heat too high or they will burn. Add in the other spices as well, stirring to combine. Just allow them to fry for 10-15 seconds. 
5. Pour the mixture back into the pot, stirring it to combine with the spices & oil. Add in the fenugreek leaves, garlic & ginger paste as well. 
6. After about 2 minutes, add the chickpeas & potatoes. Cover & let boil for another 15 minutes or until the potatoes are cooked through. 
7. Serve with rice, naan or dosa!  

To make the dosa:

1. Soak all of the ingredients except the salt in 4 cups water for at least 6 hours (preferably overnight). Then, pulse the mixture with the soaking liquid (add in the salt as well) in a food processor until slightly grainy but mostly smooth. The mixture should be fairly thick.
2. Next, pour 1/2 cup of the batter in the middle of a non-stick pan. You can pour a little vegetable oil down before to ensure it won't stick.  
3. Wait about 5 seconds before using the bottom of a ladle or large spoon to spread the batter around, in a circular motion. Careful not to press too hard or you'll break the dosa.  
4. After about 30 seconds, you'll notice it start to crisp slightly around the edges. You can add about 1 teaspoon of vegetable oil on it & spread it around with a spatula. Do not flip it. 
5. Add the chana masala in the middle of the dosa, then gently lift up one side over the mixture, then roll it over to completely close the dosa, sealing it with the other side. Use the spatula to lift it off the pan & transfer to a serving dish or plate.

Enjoy! We used a delicious tamarind & date chutney to go with ours.  

Succotash

Weird to try making something you never ate before! What can I say, I'm adventerous! And I'm glad I tried it. Succotash just might be the perfect side dish for Spring (if it ever shows up!) 

 Time: 40 mins 

Ingredients: 

• 1 can lima beans 
• 2 cups corn kernels (I used frozen)
• 1/2 white onion
• 3 cloves garlic
• 1 teaspoon dried thyme  
• 1/3 red onion, diced
• 2 cups grape tomatoes 
• 1 tablespoon olive oil  
• 1 tablespoon red wine vinegar  
• Salt & pepper to taste  

Recipe:  

1. Pour the lima beans, 1/2 onion, garlic cloves & some salt and pepper into a medium sized pot. Cover with water. 
2. Bring the water to a boil then cover the pot & lower the heat to a simmer. Let simmer for 20 mins.
3. Once the 20 minutes are over, reserve about 1 cup of the liquid, then strain the rest. Remove the garlic cloves & half onion. 
4. In a large skillet, add the olive oil & the red onion. Sauté for 1 min on medium heat.  
5. Add the tomatoes, thyme & the corn to the skillet.  
6. After about 3 minutes, add the lima beans, red wine vinegar & reserved liquid to the skillet.  Add salt & pepper now as well. 
7. Toss the mixture to combine, then remove it from heat & serve! 

Paella

A gorgeous Spanish dish! Paella seems so intimidating. I tried making it for the first time yesterday and I have to say... it's really not that hard! If you have good quality ingredients & a good paella pan, you're golden. ​my take on it is a little spicy & packed with incredible flavor. 

Time: 45 mins, serves 2

Ingredients: 

• 2-3 cups jumbo shrimp, peeled & deviened, tail on
• 2-3 cups cooked mussels  (can use uncooked but it's a pain to wash & takes longer to cook) 
• 1 cup paella rice (can substitute any short grain rice) 
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 can Rotel diced tomatoes & green chilies  (this is where the spice comes in, if you don't want it spicy you can use plain canned diced tomatoes) 
• 1 cup fresh parsley
• 1 teaspoon saffron threads
• 1/2 cup sweet green peas  
• 3 cups chicken stock (can use 1 chicken boullion cube with 3 cups of water)  
• 1 teaspoon smoked paprika  
• salt & pepper to taste  
• 1.5 tablespoons safflower oil (or any high-heat oil)  
• 1/2 lemon  

Recipe:

Tip: The best way to do this is to get a Paella pan. To serve 2 people, I bought a 13.5 inch paella pan from Amazon. Worked wonders!   

1. Heat the oil & onion in the paella pan on medium heat. After 30 seconds, add the garlic, then give it another 30 seconds before adding the tomatoes. 
2. Pour in the paella rice & toss to combine.   
3. Sprinkle on the smoked paprika & the saffron, then add the chicken stock. Bring the mixture to a boil, then cover. I used my pizza stone to cover the paella pan because I don't have a large enough pan cover. Reduce the heat to let the mixture simmer while it's covered. 
4. After about 20 minutes, uncover the pan & use a spatula to stir. You may notice some rice sticking to the bottom of the pan, that's okay. Paella should have a nice crust at the bottom. Not a thick crust, but a nice crunchy layer. 
5. Add in the seafood and green peas then cover to allow it to cook for 5 more minutes. Keep the heat on medium.  
6. Once the seafood is cooked, add in the parsley & lemon wedges & serve!   Squeezing the lemon juice over the paella before eating it gives it a wonderful fresh taste! 

Eggless Cauliflower Pizza

First time trying cauliflower pizza & I'm making it eggless. I know, I know "over achiever". But on Mondays, I go veggie, including giving up eggs. So this will have to work.  Actually, it did. 

Time:  1.5 hours

Ingredients: 

• 1 head cauliflower 
• 1 can chickpeas 
• 1/4 cup flour (I used all purpose but you can use a gluten free flour of your choice
• 2 teaspoons olive oil
• 1 teaspoon dried oregano  
• 1 teaspoon dried basil
• salt & pepper to taste  
• toppings of your choice  

Recipe: 

1. Preheat oven to 425, put your pizza stone in there to heat up. 
2. Strain & rinse the can of chickpeas.  
3. Put the cauliflower florets into a large food processor, pulse until fine grains form.  
4. Boil the cauliflower then strain it. Once it's cool enough to touch, pour it into a kitchen towel or cheese cloth, and squeeze the excess water out. Then return the cauliflower to the food processor.  
5. Add the chickpeas, olive oil, basil, oregano, salt & pepper to the food processor. Pulse to combine & grind the chickpeas. 
6. After the mixture is formed, add your dry flour to bind it all together. Pulse to combine.  
7. Remove your hot pizza stone from the oven & spray cooking spray all over it. Pour the cauliflower mixture in the middle of it. Spread it out with a spatula (or just use your hands, be careful not to touch the hot pizza stone directly). Spread it to about 1/2 inch thick. 
8. Place the crust in the oven & bake for 20 minutes.  
9. Optional step for a crispier crust: remove the crust, brush it with 1 tablespoon of an oil of your choice. You can use olive oil, or an infused oil such as garlic or truffle.  
10. Place it back in the oven for another 10-15 minutes before removing it to add toppings. Crust should be golden. 
11. Once your toppings are on, bake the pizza for another 10 mins or until the cheese is melted. Enjoy!