Mexican Tuna Salad

Mexican Tuna Salad

Tuna salad can be served as an appetizer with crackers or spread on bread to make a terrific sandwich or wrap.If you like fish this salad with fresh and zesty flavors is a must try. Tuna salad is quick, protein rich and healthy salad that can also be served as a main dish salad.It is a simple salad with cooked or canned tuna, fresh greens,avocado and a zesty mayo dressing.Mix them all together and you whip up a quick and easy meal for your family.

I cook fish almost everyday,but mostly it is curried,fried or grilled fish.But fish in salad was something I did not want to try for a long time. But I was amazed when tried for the first time,now I make this at least once in a week.Tuna salad sandwich is one of my kids favorite sandwich.

Our local supermarket has frozen tuna,but you can make the easy way with canned tuna.You can add more veggies like cucumber,bell pepper,celery, carrot, peas etc. Since I am making for my kid who is a picky eater,keeping mine simple with veggies of his choice.Chill for 15 to 20 minutes before serving for the flavors to blend together wonderfully.This recipe can be easily modified according to your taste. Try it, you will surely love it.


Ingredients
Tuna - 1/2 pound
(if using can tuna use around 10-12 0z)
Onion chopped- 1/2 cup
Garlic salt- a pinch
Boiled and drained corn- 1/2 cup
Tomato chopped-1
Pickle jalapeno chopped- 1/4 cup chopped
Chopped cilantro or parsley- 1 tsp
Mayonnaise- 2 tbs
Sour cream- 3 tbs
Lime juice- 1/2
Olive oil- 1 tsp
Tabasco sauce- a few drops
Cumin powder- a pinch
Salt and pepper to taste
Avacado-1
lettuce,bread or chips for serving

Defrost tuna. In a pot add tuna, 1/2 cup water, salt and pepper and cook the tuna. If there is excess water, drain and then with a fork break into smaller chunks.
Chop onion and drop into a bowl of cold water. Let it sit for 5-6 minutes. This is an optional step, it helps to reduce onion flavor. Drain when it is time to use.Cook corn till soft,drain and set aside.
In a bowl mix tuna,onion, tomatoes, corn,chopped lettuce,pickled jalapeno and any vegetable of your choice. In a separate bowl add mayo, sour cream, lemon juice,olive oil, garlic salt,Tabasco sauce,cumin, chopped cilantro,salt and pepper. Whisk and pour over the tuna and mix well. Chill for 15 to 20 minutes.Serve with sliced avocado, lettuce and lime wedges.

Try this,
Hope you will all enjoy!

Mushroom Soup

Here's another recipe that comes from Chrissy Teigen's Cookbook, Cravings:  Recipes for All the Food You Want to Eat.  As you can probably tell, I loved her cookbook!  She had me laughing with each page, she's hilarious and I was drooling over every one of her recipes.  I've made a few of her recipes, Chicken Lettuce Wraps , Prosciutto-Wrapped Stuffed Chicken Breasts, and Perfect Seared Scallops with Warm Corn Salad.  We've loved it all!   

Now, about this Mushroom Soup, I have to start out by saying this soup is UGLY.  You know the saying, "you eat with your eyes" and if that's the case you might not try this soup.  But, look past the ugliness and take a bite.  It's really good!  It's also healthy, there's no cream added.  The texture is creamy and chunky at the same time.  In the photo that's a pat of butter on top of the soup. At first, I didn't think it needed it but Chrissy says to add it so I did and it did add that perfect something.  I'm just saying, that girl knows what she's doing in the kitchen.  If you like mushrooms, you'll love this soup!

*I should mention that you really need a food processor to chop the mushrooms as 3lbs is A LOT of mushrooms!

Ingredients:

3 lbs of assorted mushrooms (roughly chopped)*see note

4 tbsp unsalted butter (plus 6 pats for serving)

1 small onion (chopped)

6 cloves of garlic (minced)

1 tbsp fresh thyme (plus more for garnish)

2 cups chicken broth (I used beef broth)*see note

salt and pepper to taste (I used 1 tsp salt and 1/4 freshly ground pepper)

Directions:

1. In a large soup pot (starts out big and once the mushrooms cook it will shrink down) melt the butter over medium-high heat. Add onion and cook until softened, about 8 minutes.  Add the garlic and stir one more minute.
2. Add your mushrooms, thyme, a teaspoon of salt and 1/4 teaspoon of pepper, stir until the mushrooms shrink down to about half of what you started with about 10 minutes.
3. Add broth, and bring to a boil, then reduce and simmer for 15-20 minutes. The mushrooms should be tender and the soup thickened slightly.
4. Use a blender or an immersion blender to puree about half the soup. Once smooth stir it back into the pot.  
5. If needed, add additional broth and salt and pepper to taste and stir.
6. Serve in bowls and top each with a pat of butter and some thyme.

*Notes:

• If you have a food processor, use it to chop your mushrooms in batches.  Make sure you pulse so not to puree. You can chop by hand but there are a LOT of mushrooms!
• I used white button, (baby bella) crimini and shiitake mushrooms.
• I used beef broth instead of chicken broth, only because I forgot to get chicken broth at the store.  I'm not sure I'll make it with the chicken broth as the beef broth was so good.

Adapted from Chrissy Teigen’s Cravings: Recipes for All the Food You Want to Eat

Spicy Stuffed Eggplant-Mediterranean Diet

Spicy Stuffed Eggplant

Today's recipe is meat stuffed spicy eggplant inspired from Lebanese and Turkish Cuisine. Recently I am trying  lot of stuffed dishes with chicken,squid and fish. This stuffed eggplant is now one of my top favorites. Eggplant is a versatile veggie and cooked in the right way, you can create innumerable recipes with it.Fried or baked eggplant is tender and tasty and goes well with rice. If you are not a great fan of eggplant/aubergine, try this stuffed version.It is insanely good and I am sure will change the way you think about this humble veggie.

Stuffed eggplant is great as a main course dish. You can serve it with rice,bread or with fresh salad and you have a satisfying dinner. Recently I have been trying a Mediterranean diet and this dish is perfect and filling with veggie salad. It is also perfect when you have guests as it is filling and makes a pretty presentation.In Turkish and Mediterranean region Karniyarik is an imperial dish fit for a King or chieftain.You can use lentils and mushroom for a vegetarian version.There is also a Thai version of stuffed eggplant using chicken and spicy sambal.You can pan fry the eggplant,steam it or grill it until the skin is charred and the pulp tests soft when pierced with a fork. You can serve stuffed eggplant as an appetizer too. Cut into thick one inch slices,grill them and top with the filling or use small variety eggplant for bite size individual servings. This filling freezes like a charm, so feel free to make a big batch. You can be creative with it, top it on a sandwich or use it in a wrap. The options are endless. The recipe is adapted from the book The Frugal Gourmet,by Jeff Smith and Food and Wine Try this you will surely love it.

Cooking time- 45 minutes
Cuisine- Turkish recipe

Ingredients
Eggplant- 2
Ground lamb or beef- 1 pound
Tomato puree- 1 cup
Chopped onion- 1 large
Garlic- 3 cloves
Chopped red bell pepper- 1 cup
Chopped parsley- 1/4 cup
Toasted pine nuts-  1 tbs
Tomato Paste- 2 tbs
Hot pepper paste- 2 tbs
Paprika- 1 tsp (optional)
Ground all spice- 1/2 tsp
Ground Cumin-1/2 tsp
Cinnamon powder- 1/4 tsp
Black pepper and salt to taste
Ghee- 1 tsp
Oil- 2 tsp
Sliced green bell pepper or tomato- for garnish

Steps to make this recipe..
Step one is to bake the eggplant with salt and pepper till it is soft in the inside.
Step two is to make the spicy and flavorful filling with meat onions and tomatoes.
Final stage is to spoon in the filling and on top of the eggplant and bake. Keep reading for the detailed step by step instructions.

Cut eggplant into half length wise. Sprinkle salt cover and set aside for 10 minutes. Using a paper towel pat dry. 
You can use the pan fry method or bake in the oven. Drizzle  eggplant with oil , salt and pepper to taste and place on baking sheet. Set oven temperature to 350 degree and bake until the skin is charred and the pulp is soft when pierced with a fork. Using the fork gently push down gently till it forms like a boat or a depression enough to spoon in the filling.

To make the filling,heat ghee and oil in a pan and add ground meat and saute till the meat is slightly brown. Add chopped onions, garlic and bell pepper and cook for 3-4 minutes. Add tomato puree and simmer for 5-6 minutes or till the oil separates. Mix toasted pine nuts,tomato paste, hot pepper paste and all the spice powder. Cover and cook for 8-10 minutes or till all the water evaporates. Mix in the chopped parsley and switch off the flame. Allow this mixture to cool down a bit.

Place the baked eggplant in a baking dish.Spoon this filling on top of the baked eggplant. Place sliced green bell pepper or sliced tomatoes. Bake at 350 degree F for about 10 minutes. Serve with flavored rice or salad or pita bread.

Like this recipe, try other similar recipes,
Spicy Eggplant Fry
Stuffed Squid with Spicy Prawns Filling
Tuna Fish Patties
Vietnamese Fish Cakes
Crispy Calamari/Squid Rings

Try this,
Hope you will all enjoy!

Prawns and Vegetable Stew

Prawns and Vegetable Stew

Prawns and vegetable stew is quick and easy to make.It is made with generous amount of coconut milk, and has a delicate flavor and great taste. Spicy chills and earthy spices gives the right balance of sweet, spice and flavor. Stew made with coconut milk is one of the quintessential dishes of Kerala cuisine. Appam and stew is a  popular breakfast recipe. Appam and chicken stew is served as first course at wedding parties. This is a classic one you will never get tried of eating.


 Mild, creamy and flavorful stew eaten out of the bowl  with soft bread is an absolutely comforting meal. It is my go to especially on cold winter evenings.It is simple enough to make for a weekday dinner, this curry barely takes 10 minutes to make.You can use a combination of vegetables like potatoes, sweet potato,peas,beans, carrots or any vegetable of your choice.You can also experiment with different flavors like adding Thai curry paste for a different flavor and taste. You can also serve it over rice or with appam. Try this you will surely love it.

Ingredients
Prawns cleaned- 1 cup
Onion chopped- 1
Tomato- 1/2
Ginger- 1/2 inch thick
Garlic- 2 cloves
Green chilly-3
Curry leaves- a few
Chopped vegetable- 3 cup
(potatoes,carrots, sweet potato, beans and peas)
Turmeric-1/2 tsp
Coriander powder- 1/2 tsp
Chilly Powder-1/2 tsp
Coconut milk- 2 cup
Coconut oil
Salt to taste
Whole spices-cinnamon- 2 piece, clove-4
Green cardamom-2, star anise-1,fennel seeds-1/2 tsp

Clean and devein prawns,marinate with salt,pepper and a pinch of turmeric powder and set aside. Chop vegetables,onion and set aside.
Heat oil in a pan and add prawns and stir fry till is golden for three minutes. Drain this from the oil and set aside.
In the same pan add more oil and add the whole spice and roast. When there is a nice aroma add the chopped onions, garlic, ginger and curry leaves. Saute till translucent.Add the tomatoes and vegetables and saute for a minutes before adding the spice powders.Pour half of the coconut milk and one cup of water. Cover and cook in medium flame for 6-7 minutes or till the vegetables are cooked.Now add the prawns and simmer for one minute.Pour in the coconut milk and simmer in low until heated through,do not boil.Garnish with fresh curry leaves. Serve with appam or bread.

Try this,
Hope you will all enjoy!

Avocado Chicken Salad

 I've had this recipe from Natasha's Kitchen tucked away to make this summer, once corn is in season.  The other day I was shopping at Aldi's and they have sweet corn (on the cob) and thought why wait for summer.  The corn was actually good and combined with so many other great flavors and textures, this salad was delicious.   I'll be making this again soon because it's too good to wait until corn season!

Slightly adapted from Natasha's Kitchen 
Salad Ingredients:

• 2 cooked chicken breasts chopped
• 2 avocados
• 1 cup corn from 2 cooked corn on the cobs
• 2  boiled eggs, chopped into bite size pieces
• 4 strips bacon cooked and chopped
• 1/4 cup green onion, diced

Lemon Dressing:

• 3 Tbsp lemon juice freshly squeezed
• 3 Tbsp extra virgin olive oil
• 2 Tbsp fresh dill chopped
• 1 tsp sea salt or to taste
• 1/8 tsp black pepper

Instructions:

1.  In a large bowl place (cooled) cooked chopped chicken breasts. 

2.  Peel and pit avocados, slice into bite-sized pieces and add to the bowl.

3.  Add (cooled) corn, boiled eggs, chopped bacon and green onions.

4.  Add dressing ingredients to a small bowl and whisk to combine. Drizzle over your salad and lightly toss to combine. * If making ahead, Cover the bowl with plastic wrap directly over the surface of the salad (keeping the air out will prevent the avocados from browning) and refrigerate until ready to use. 

Serves 6 side salads or 4 main dish salads

*Easily halved to make 2 servings as the salad doesn't store well for leftovers.

This is another favorite avocado recipe from Natasha's Kitchen

Cucumber, Tomato and Avocado Salad

Chocolate Crepes

Chocolate Crepes

Happy Valentine's Day to all my friends and readers!

Today's recipe is a simple but cute breakfast treat for Valentine's Day. It is for those of you who want to put together something special and to feel fancy, but not elaborate cooking :) Crepes are simple and super easy to make.Crepes are thin, soft and buttery pancakes made with milk,flour and eggs. These thin pancakes are so versatile, you can roll or fold them with any filling of your choice.The classic French crepes is made with buckwheat flour and can be made sweet or savory.

I make crepes almost weekly and my filling are usually sweet coconut, ripe plantains and nuts. My kid loves bananas and nutella filling for his crepes.But this simple and quick snack can be converted into an elegant breakfast or dessert.What richer and more delicious taste can you think of than chocolate,cream and fresh fruits.

This is your basic go to crepe recipe but you are adding cocoa powder. To make it special try adding orange blossom water or liquor  flavoring. It is super easy to whip up in a blender and then strain the batter for a silky crepes.You can use any filling like cream, jam, nutella or  ice cream. Try this,you will surely love it.

Ingredients
Egg-4
All purpose flour- 1 cup
Cocoa powder- 3 tbs
Milk- 1 1/2 cup

Water- 1/3
(add to adjust consistency)
Sugar- 3 tbs
salt- a pinch
Vanilla essence- 1 tsp
Bourbon- 1 tbs (optional)
Butter- 1 tbs

For the filling
Whipped cream
Sliced strawberry
Powdered sugar

Add, eggs, flour,melted butter and all other ingredients into a blender.Start blender on low speed and increase to high. Blend until smooth for 30-40 seconds. Check consistency,it should be thin pourable consistency,add more water if needed. Strain the batter and set aside for 10 minutes. If you are whisking the batter,whip eggs and sugar first, add the flour and mix till there is no lump and then gradually add milk and make a thin batter.

Heat a 10 or 12 inch non stick pan.Lightly grease with butter and wipe off any excess butter with paper towel.Pour around 1/3 cup of batter into the pan and quickly lift the pan and spread the batter by swirling and tilting pan. Spread batter into a thin, even layer till the edge of the pan.Let it cook until the top looks dry.It will take only 20 -25 seconds. Using a thin spatula lift one edge of the crepe. Grab that edge with your finger and gently peel off the crepe from the pan and gently flip over. Cook the other side for 10 seconds and transfer to a plate. Repeat the same process to make the rest of the filling. To serve spread whipped cream and sliced strawberry, roll or fold the crepes and dust with powdered sugar.

Try this,
Hope you will all enjoy!

Akuri/Parsi Style Scrambled Eggs

Akuri/Parsi Style Scrambled Eggs

Scrambled eggs for breakfast is staple in every home. It is easy and perfect way to help fuel your day. Eggs are good source of protein and will keep you satisfied until lunchtime.Akuri/Parsi style scrambled eggs is one way you transform a classic breakfast into something even more delicious and flavorful.I don't eat scrambled eggs often-but when ever I make it, love to have it over crispy bread toast.Growing up we often have scrambled eggs for lunch.Kerala style scrambled egg/ mutta chikkiyathu is slightly browned and crispy with onions,coconut and curry leaves .

Akuri is a traditional Parsi egg recipe. Parsi's in India have a rich culinary tradition with unique recipes. They are the descents of Persian Zoroastrians. Their recipes show a strong Persian and Iranian influence and at the same time adapting to local Indian,especially Gujarati cuisine. Akuri is a Parsi breakfast. It is soft and fluffy egg scramble which is neither runny nor overcooked.The best way to cook is in a medium low temperature for a soft custard scramble.Since this is not towards the runny side,it can be a perfect filling for a spicy egg sandwich or a wrap filling.There is also another version of Akuri which contains nuts and dried fruits.Give this recipe a try,you will surely love it.


Ingredients
Eggs-6
Onion- 1 medium
Shallot-2 finely chopped
Tomato- 1
Green chilly- 2
Ginger finely chopped- 1 tbs
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Cumin powder- 1/4 tsp
Garam masala- a pinch
Coriander leaves chopped- 2-3 tbs
Cream- 1/4 cup
(or you can use milk)
Ghee or butter- 2 tsp
Salt and pepper to taste

Whip egg and cream till light and fluffy. Season with salt and pepper.
Finely chop onion,shallots,ginger and tomatoes.
Heat a pan and add ghee or butter. Add chopped onion, shallots, green chilly and ginger. Saute till translucent. Add spice powders and tomatoes and give a good mix. Cook for two minutes till tomatoes are soft.Pour the egg mixture and let it set for one minute. Using a spatula gently scramble by lifting and folding the egg mixture.Cook until it thicken and there is no egg liquid visible.Turn off the heat at this stage to prevent overcooking. Serve with crispy bread toast.

You might also like,
Spinach Mushroom Frittata
Egg Salad
Spicy Egg Puffs
Green Peas Egg Curry
Golden Egg Curry Burmese Sour Duck Egg Curry

Try this,
Hope you will all enjoy!