Category: Quick Fix

Mediterranean Couscous Salad

Mediterranean Couscous1

“Simplicity is the ultimate sophistication.” ~ Leonardo da Vinci

This salad is just that. Simple yet flavorful. Hearty yet sophisticated. Perfect lunch/dinner for those lazy, laid back days. Even better when you have only 15-20 minutes to put up a dinner and have scarce produce in your pantry. You just need couscous and throw in as many or as less veggies you have and you’re all set!

You know I’m a sucker for those lazy, quick recipes and this one here ticks all the boxes for me. And ignore my reflection in a spoon in a pic below.. Thank you! 😛

Mediterranean Couscous2

Mediterranean Couscous Salad

Serves: 2 | Prep time: 10 mins | Cook time: 5 mins

Ingredients:

  • 1 cup couscous (I used Barilla Cous Cous)
  • 1 small red onion, finely chopped
  • 1 tomato, finely chopped or 1/2 cup halved cherry tomatoes
  • 1 small English cucumber, finely chopped
  • 2 Tbsp sliced black olives (If using canned, drain and wash)
  • 2 Tbsp grated cottage cheese (can be substituted with Feta)
  • 1 Tbsp chopped fresh cilantro

For dressing:

  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp oregano
  • Salt and pepper, to taste

Directions:

  1. Make couscous according to the package instruction. Transfer the couscous to a large bowl and fluff with a fork. Add onion, tomato, cucumber, olives, cottage cheese and cilantro.
  2. In a small bowl, whisk together all the ingredients for dressing. Season it with salt and pepper.
  3. Pour the dressing over the couscous salad and toss until well combined. Adjust the seasoning and serve.

*This salad can be made in advance and will keep fresh in refrigerator for up to 3 days.
*You can make this salad vegan by replacing cottage cheese with tofu or simply omit it.

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Skinny Carrot Sticks

Skinny Carrot Sticks2

Healthy snacking… It should be a way of life. Little indulgences are okay during breakfast or lunch time. But not acceptable during evening bites. This topic is written and read and discussed over and over again.. But who follows all that anyway?!

I have my weaknesses… I know them… So let’s go over the culprits. I love french fries.. I adore potato wedges.. & oh.. forgot potato chips.. So the common thread is potato! Yup.. I love my potato ~ deep fried! Nothing beats that. But after trying the baked versions of all these potato treats, I’m sold! They taste every bit as delicious and not one bit skinny! So they have become party favorites at our house.. I still indulge in these fried treats when it is junk food day which does not happen regularly so it’s fine.

Skinny Carrot Sticks3

So on a lazy Sunday afternoon, instead of my favorite baked potatoes, I made these carrot sticks. Really crispy, low-fat and dee-lish! Carrot sticks covered with dry thyme, salt, black pepper & onion powder and thankfully not smothered in too much oil! Just a bit… Yaay!! 😀

And yeah, going along the skinny way I served them with light mayonnaise.

Feel free to use potatoes or sweet potatoes instead of carrots.

Skinny Carrot Sticks1

Skinny Carrot Sticks

Serves: 2 or 1 😉

Ingredients:

  • 300 gm carrots, peeled and cut into 1-cm thick fries (about 4 medium sized)
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp dry thyme
  • 1/2 tsp onion powder
  • freshly cracked black pepper, a pinch
  • salt, to taste
  • 2 Tbsp light mayonnaise (I used American Garden’s)

Directions:

Preheat the oven to 200 C/400 F. Toss all the ingredients together in a large bowl. Spread in a single layer on a baking sheet lined with parchment paper and bake for 20-25 minutes, tossing and turning halfway.

Serve them hot with mayonnaise.

*For even crispier sticks, throw in 1/2 Tbsp bread crumbs also to the mix.
*Feel free to add whatever you like to your mayonnaise.
*Feel free to use potatoes or sweet potatoes instead of carrots.

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Skinny Devil’s Food Cake Mix Cookies – Funfetti Friday!

Skinny Devil Food Cake Mix cookies2

Hey fellas, I have been ranting singing about my birthday from the beginning of this week but today is the real deal!

Happy 28th Birthday to Me! 🙂

And Happy Funfetti Friday to you all!

I didn’t want to bake a cake for my own birthday so instead I baked these cookies a day before to commemorate the celebration! I was feeling super lazy yet wanted a chocolate cookie and sprinkle on my birthday eve so decided to settle for these!

Skinny Devil Food Cake Mix cookies3

I kept them skinny by omitting butter with fat free yogurt. They were not crunchy but instead soft and moist but that is how I like my cookies so no complains! They almost tasted like fudgy brownies so bake them as brownies if you like and adjust the baking time accordingly.

It is a one-bowl treat so less dishes! The dough requires quite a bit of elbow grease to whip up so use sturdy spoon for mixing, preferably wooden spoon. The dough is quite sticky so put it in refrigerator for half an hour if you’re making cookies.

Use ice-cream scoop to form cookie balls and top them with sprinkles or M&Ms or candied cherries.. I used all 3 of them and loved how candied cherry tasted almost sinful with rich chocolate!

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Dough chilled in refrigerator for half an hour & then scooped on to cookie sheet

You must be able to palpate the haste in my writing as you are reading down the post but that is exactly how this was typed. In a hurry!

So let’s not waste more time and get to the recipe!

Skinny Devil Food Cake Mix cookies4

Skinny Devil’s food Cake Mix Cookies

Yields: Around 12 large cookies

Ingredients:

  • 1 box (500 gm) chocolate cake mix (I used Betty Crocker Devil’s Food Cake Mix)
  • 2 large eggs
  • 1/3 cup fat free vanilla yogurt
  • sprinkles, M&Ms or candies cherries for topping

Directions:

  1. Preheat the oven to 350 F/170 C. Line a cookie sheet with parchment paper.
  2. Mix all the ingredients in one large bowl and chill in refrigerator for half an hour.
  3. Using ice-cream scoop, drop cookie balls on parchment paper. Decorate them with the topping of your choice.
  4. Bake for 11-12 minutes or till sides have firmed up. the center will still be gooey but will firm up once cookies cool down. Do not over-bake. Let rest on cookie sheet for 3-4 minutes before transferring on a wire rack to cool completely.

*If using plain yogurt then add 1 tsp vanilla extract to the dough.

Enjoy!!

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Lemony Peas & Mushroom Pasta & My Random Thoughts

“When you want something, all the universe conspires in helping you to achieve it.”
– Paulo Coelho in The Alchemist

And it really happened to me! Something really tiny, to prove it right. But it did happen and now I have altered perspective.. Of course you would have read about this in the book ‘The Secret’ but it is hard to believe anything till you experience it personally.

Let me come straight to the point and tell you what exactly happened. There is a place close to my house where my friend once saw a snake and after she told me about this incident when ever I used to pass from that place I used to think about a snake crossing my path. I am pretty scared of snakes and I mean who isn’t! So that anticipation, that fear was always there in the back of my mind. I used to imagine about snake coming out of nowhere and crossing my path every single time! It was and is crazy till now! So this thinking continued for around 4-5  months. And on one rainy evening finally my vision came to life! Instead of one I saw two snakes, intertwined with each other, dancing at tunes being played by rain gods. Oh yeah, there it was! In front of my eyes! I stared in bewilderment! I thanked my lucky stars fervently that I was not on foot and was protected by my car. And even till date, whenever I pass by I still think about the snakes crossing my path. You know how human mind works (or at least mine seem to!)… I try not to think about it but it’s there! So much that I have started skipping that area altogether!

So if you are still with me on my randomness (WOW, you are!) let me ask you something.. Is it only me or does it happen with you too? You would want to know why I am writing about it on my blog today?!! As mentioned in my last post I am turning 28 tomorrow and I was just reflecting on what all happened in last year and how I want my life to be in next year.. If our mind and thoughts have power to make it real, why not use it positively? I can constantly think about good things to happen and shape my life accordingly! Isn’t it just genius?!… Things to ponder!

So I’ll stop talking now about random stuff (Finally!!!). I sincerely thank you for being there in front of the screen and I love you for reading this post (longest till date!). I really do! 🙂

 It’s my birthday week so I am cooking all of my favorite things and you all know how much I LOVE pasta! So I made this simple pasta dish with peas and mushroom.

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I used Conchiglie pasta in this recipe but you can use any other short pastas you have like Fusilli, Orecchiette or Farfalle.

Peas have been mildly blanched so you get the crunchy texture. Tad bit of Cheddar is added to make it perfectly cheesy. Addition of lemon zest just takes it to another level! It is light, buttery and perfect for quick lunch/dinner.

Lemony Peas & Mushroom Pasta2

Lemony Peas & Mushroom Pasta

Serves: 2

Ingredients:

  • 2 cup Conchiglie
  • 1 cup peas, fresh or frozen
  • 1 cup button mushrooms, diced
  • 1 Tbsp butter
  • 3-4 cloves of garlic, minced
  • 1/2 tsp red chili flakes
  • 1/2 tsp onion powder
  • salt and pepper, to taste
  • 2 Tbsp grated Cheddar
  • zest of 1 lemon
  • fresh parsley, chopped finely, optional

Directions:

  1. Cook pasta as per the manufacturer’s instruction. Reserve 1 cup of pasta water. Pour the remaining pasta water over the peas in colander so that peas will get blanched and pasta will get drained. If you want more tender peas then add them to the pasta pot 1-2 minutes left of cooking time.
  2. Heat the butter over medium heat in a large saucepan and add minced garlic. Saute it for about a minute, then add mushrooms and saute it for 4-5 minutes until tender.
  3. Add onion powder, chili flakes, salt and pepper. Then add 1/4 cup of pasta water and cooked pasta and peas to the pan. Add little more pasta water if required. Turn off the heat.
  4. Finish it off with grated Cheddar and lemon zest. Garnish with fresh parsley and serve.
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Skinny Basil Veggie Kebabs with Corn Salad

Skinny Basil Veggie Kebobs with Corn Salad4

This week is going to be fun, though I will have to wait for the weekend for really good stuff to begin. I am celebrating my 28th birthday this Friday! I think birthdays should be a month-long celebration but we are all time-pressed in life! Not that it’s any excuse to ignore the small joys life brings our way but sadly, that’s the cruel reality!

Still nothing can slow down the excitement which is coursing through me! Another year has passed by and this year I am feeling more grown-up than ever! It is true that at the moment I am amongst the mayhem in my life as career transition and so much more is happening. Life is a mess right now.. nonetheless a beautiful mess!

Let’s leave it at that and talk about our today’s recipe. It is a very simple yet delicious way to include so many veggies in your dinner. A light yet filling. I made this last week for dinner and it was so gratifying to get to eat it between the all-week ice-cream madness happening in the house!

Skinny Basil Veggie Kebobs with Corn Salad1

Skinny Basil Veggie Kebobs with Corn Salad2

Skinny Basil Veggie Kebobs with Corn Salad3

It was kind of cleaning-my-refrigerator day so whatever I had on hand I put that under the marinade and I was glad I did! You can also throw in whatever you have at home. Button mushrooms would be a great addition! I prepared the marinade the night before so the flavors were super-intense. But you can do this at least 4 hours before grill time. It makes a super-quick week-night dinner!

I don’t own a grill so I used my convection oven which came with rotisserie. Veggies could not get charred at all in the oven but they cooked perfectly. Nice and juicy! But if you own one (needless to say in that case, I’m totally J), it will make a great recipe for a BBQ party and the veggies will char beautifully!

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Skinny Basil Veggie Kebabs with Corn Salad

Serves: 2-3

Prep time: 15 minutes | Cook time: 20-25 minutes

Ingredients:

Marinade:

1 and 1/2 cup basil leaves
1/4 cup yogurt (I used home-made)
4-5 cloves of garlic
salt and freshly cracked pepper, as per taste
1 tsp garam masala powder
dash of lemon juice

Kebabs:

1 zucchini (medium sized)
1 bell pepper (I used yellow)
1 large red onion
1 large tomato (de~seeded)
200 gm cottage cheese

Corn Salad:

1 cup boiled sweet corn
1 small cucumber, diced
1 medium tomato, diced
1/4 tsp onion powder
1/2 tsp dry basil
salt and pepper, to taste
1 Tbsp mayonnaise
1 Tbsp yogurt

Directions:

  1. At least 4 hours before, blend all the ingredients for marinade to a smooth puree. Adjust the seasoning as per your taste. Cut veggies into 1″ cubes and toss with marinade in a bowl. Cover it and refrigerate until ready to cook.
  2. When ready, light grill. Using the wood or skewers, insert the veggies. Place on grill and cook on each side for 3-4 minutes till the veggies are uniformly charred.  *I don’t have grill so I used rotisserie function of my convection oven and cooked as per the instruction manual. Hence the char was missing but kebabs were cooked beautifully.
  3. While veggies cook, mix the ingredients for corn salad in a bowl and toss thoroughly.
  4. Serve skewers topped with remaining marinade (if any) alongside the corn salad.

*You can make this recipe vegan – by replacing yogurt with soy yogurt in marinade, replacing cottage cheese with tofu and in corn salad, omit mayonnaise and use soy yogurt instead.

 

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