In Gratitude: Thank You.

Hi everyone! 

Thank you for all of the support you've given me on this blog.

I really appreciate the emails I've been getting and conversations that have sparked from them.

I've been getting a lot of questions from people via email, and as a result, new ideas have been inspired from them.

As a thank you, you can get my e-cookbook, 18 Ideas, at an awesome price this weekend.

This is an opportunity to spread the message of 18 Ideas to as many people as I can .

I hope it will inspire others to revamp their relationship with food and move beyond the cage of diets.

Enter code: SPECIAL80 to get 80% off this weekend. 

Follow this link to purchase/view the e-cookbook: 18 Ideas E-Cookbook

Expires August 31, 2015 12:00AM at CST. 

If you know a friend that would love the premise of 18 Ideas - please share this link!


<3 p="">
Priyanka

Egg Drop Soup for the Soul

Hi my beautiful friends. 

There comes a moment when you know: a.) you have to cook something healthy, but b.) you don’t feel like it, and c.) you just want to eat and move on with your day. I try to refrain from such habits because I really do believe life is in the now, all of your power is in the now; however, the heart wants what it wants. This soup delivers all of those urgent demands. It’s faintly salty, creamy, and so soothing that you just might feel calmer as soon as you have it. Like, a zen Buddha sipping a universe of serenity in the corner of your office. This is so easy. I know you will love it. Feel free to add more vegetables (such as spinach and carrots), cooked brown rice, and even chicken or tofu for a more complete, nourishing soup. 

I N G R E D I E N T S

Serves 1

THE SOUP

1 cup unsalted chicken stock (I like Pacific ® Organic Simply )

1 tablespoon light soy sauce

1/2 tablespoon dark soy sauce (optional)

1 tablespoon fish sauce

1/4 inch red chili, chopped (optional)

1 egg, beaten

1/4 cup green onion, chopped

D I R E C T I O N S

·         Bring chicken stock, soy sauce(s), red chili, and fish sauce to a boil over medium-high heat.

·         Take a ladle, stir the broth clockwise 3-4 times so it develops its own momentum.

·         Immediately pour the beaten egg into the broth in a counterclockwise direction.

·         Let this sit for 30 seconds.

·         Add the green onions.

Kale and Mushroom Acquacotta

Spicy Kale and Mushroom Acquacotta

Hi my beautiful friends.

It's cloudy. It's hazy. It's cold.  This calls for the opposite: clear, spicy, and hot soup. I think I'm hooked on juxtapositions with the food and weather here in Chicago. The best part? It's so easy. Traditionally, an aquacotta is a soup designed by the peasants of Italy; where ingredients are chucked into water to create a simple and econimical soup. The truth is that this soup taste rather bland if only made with water, so I made the decision to use good quality chicken stock. When it's your kitchen, it's your rules that matter. :) However, the origin of this soup was inspired from a simple mushroom and spinach version. Use any vegetables you have on hand. This is a really mindless healthy recipe and can be paired virtually with anything. 

I N G R E D I E N T S

Serves 4

THE SOUP

2 tablespoons olive oil

4 cloves garlic, sliced in half

1 cup white onion, chopped

2 cups baby portobello mushrooms, sliced (or, white button and large portobello caps are fine)

1-2 teaspoons fresh red chili, chopped (or sub with chili flakes, to taste)

1 – 32 ounce Container Low-Sodium Chicken Broth

2 cups baby kale, or any dark green leafy vegetable 

salt, to taste

black pepper, to taste

1/4 cup parmesean or asiago cheese, grated

D I R E C T I O N S

Soup pot on medium-high heat.

THE SOUP

•  Add oil to a large soup pot. Add the garlic halves. Toast the garlic in the oil over medium-low heat until they turn golden brown. Remove the garlic and discard. (Or, eat them :)  
•  Add the chilies, onion, and mushrooms to the oil.  Add salt and pepper. Stir and sweat these veggies 5-7 minutes, until they are tender. Once tender, add the chicken broth. Cover and bring the entire pot to a boil.
•  Add the kale and bring to a boil again. It's ready!

• Serve 1/2 cup of soup into a large bowl and sprinkle over the cheese.

-P

-

Lemon Chicken Soup with Hazelnut Parsley Pesto

Lemon Chicken Soup with Hazelnut Parsley Pesto

Hi my beautiful friends.

These days I live on the edge. When I go with the ebb and flow of life and make something out of nothing, the best things always happen. Saturdays are more spontaneous than the weekdays. That’s precisely what happened today and this soup was born. The weather has taken a sharp turn and the air is crisp and cool. I love it. Autumn has always had a special space in my heart. It must be the opportunity to wear sweaters and feel the sharp, cold wind against my cheek as I sip on a pumpkin spiced latte. I like that feeling of juxtaposition in life.  I bundled up to a bowl of this on my balcony earlier this afternoon and I felt so warm and fuzzy inside that I felt this is one worth sharing with you. 'Tis the season for a nice bowl of soup such as this one. 

I N G R E D I E N T S

Serves 4

THE SOUP

1 tablespoon + 1 teaspoon olive oil

1/2 pound skinless chicken thighs, drumsticks, breast (variety is good)

1/2 cup white or yellow onion, diced

1/2 cup carrots, diced

1/2 cup green beans, cut

1 teaspoon turmeric

1/2- 1 teaspoon red chili flakes

2 teaspoon fresh thyme, minced

1 – 32 ounce Container Low-Sodium Chicken Broth

1/4 cup basmati rice (or any long grained white rice)

1/4 cup freshly squeezed lemon juice

salt, to taste

black pepper, to taste

THE PESTO

1 cup flat-leaf Italian parsley, loosely packed

1/4 cup hazelnuts

1/4 cup pumpkin seeds

1 small clove garlic

1/4 cup Asiago or Parmesean cheese, fresh

1/4 cup extra-virgin olive oil

salt, to taste

pepper, to taste

D I R E C T I O N S

Soup pot on medium-high heat.

SOUP-

• 1Add 2 teaspoons of oil to a large soup pot. Add the chicken. Cook 5 minutes, or until opaque – no browning required.  Transfer the chicken to a dish and set it aside for later.
• 2.)    Add remaining 2 teaspoons of oil. Add the turmeric and red chili flakes and allow it to bloom 15-20 seconds in the oil, then immediately add the onions and carrots. Stir and sweat these veggies 5-7 minutes, until they are tender. Once tender, stir in the fresh thyme.
• 3.)    Pour in the chicken stock and bring the entire pot to a boil. Once there is a rolling boil, add the rice and bring it back to a boil.
• 4.)    Add the beans. Shred the chicken and also add it to the pot.
• 5.)    Pour in the fresh lemon juice. Taste the soup and check for salt and pepper.

PESTO-

You will need a food processor for this pesto.

1.)   Toast the hazelnuts and pumpkin seeds over medium-high heat. Take care not to burn them. Transfer to the food processor.

2.)   In the food processor, add the garlic and parsley and pulse until finely chopped.

3.) Turn the blender running, slowly pour in the olive oil. Ensure that the texture is smooth. Add 1-2 tablespoons water if necessary. Transfer to a bowl and stir in 1/4 cup of Asiago or Parmesan.

Serve the soup in a bowl and spoon a tablespoon of the pesto over. The pesto will melt its flavor into the soup. Enjoy! 

-Priyanka

:Green and White Chicken Salad with Tahini Dressing::

Green and White Chicken Salad

I think I penned the titled of this recipe when I wasn't giving anything much thought. Just feeling carefree and accepting the pace of my day, I pulled random ingredients where I could instantly visualize what the taste would be like just by looking at it. It was unusually sunny outside and I could sense a perfect change of weather emerging.  With the influence of the beautiful sun and cool air, I subconciously selected lots of  green and white food, for me the spirit of feeling fresh, crisp and clean. And that's the state which this salad amplifies. 

I do have a small confession to make. I was half way into this dish when I realized I didn't snap a photograph. Embarassing, but it's the truth. As a result the avocados are absent. That's what happens when you put the importance for having a meal on the backburner. You become ravenous and senseless; best to keep a schedule with your meals. I am most productive when I carve out slots of time for breakfast, lunch, and dinner. Since this recipe was worth sharing, I know I'll be making it again and will certainly snap another photo before I dive in. 

I N G R E D I E N T S

serves 1

2 cups of greens (arugula, green leaf, kale, romaine--whatever the heart desires)

1 cup alfalfa sprouts

1/2 cup chicken breast shreds (oven roasted w/oil, salt, pepper in its former life)

1/8 avocado

1 tablespoon olive oil 

1 tablespoon tahini

1/4 teaspoon white wine vinegar

1/4 teaspoon lemon juice

1 drop soy sauce

1/8 teaspoon Za'tar- Middle Eastern Spice blend (optional--just as good w/o it)

D I R E C T I O N S

Grab a nice, big bowl...

1.)   Whisk the olive oil, tahini, white wine vinegar, lemon juice, soy sauce, and za'tar to create the dressing. Done. 

2.)  Toss the dressing with the greens, shredded chicken, and avocado. . 

* Be creative and add your own medley of vegetables. (Turnips, jicama, carrots or cremini mushrooms work well here. Toasted pepitas are great too.)

:: Grilled Vegetables & Balsamic Vinaigrette ::

Grilled Vegetables & Balsamic Vinaigrette

In a perfect world you would eat vegetables every meal, every snack, every day. But in order for you to eat them this frequently you have to be intrigued by the flavor (and the time). I believe it should be lazy method so the food itself makes you want to revisit it again and again.

This medley of eggplant, zucchini, and red bell peppers injects a bit of joy on your plate and your taste buds. It’s embarrassing, because this isn’t really a recipe, but everyone has a ninety nine problems and it’d be nice if cooking wasn’t one of them.

If you choose to make this it shouldn’t carve out too much time—just some strategic slicing, a few minutes of waiting, and patience to whip up a 4-ingredient dressing.

Grilling always morphs vegetables into a nice symphony of textures: creamy, crunchy, and sweet. And because of the smoky flavor it imparts, it’s suitable to refresh it with a vibrant dressing like one. The vegetables shrivel up perfectly and allow the tart balsamic vinaigrette to pool and cling every where. It’s also an all rounder; versatile enough to be paired with meat, chicken, fish, or added to a salad.  

I N G R E D I E N T S

2 medium size zucchini

3 baby eggplants

2 red bell peppers

1 tablespoon olive oil + 1 tablespoon olive oil for the vinaigrette

Salt, to taste,

Pepper, to taste

1 tablespoon balsamic vinegar

¼ teaspoon brown sugar

2 tablespoons fresh flat leaf Italian parsley, chopped

D I R E C T I O N S

Preheat your grill to medium-high heat. 

1.)   Cut vegetables in half; leave the stems on every vegetable.

2.)   Brush with olive oil. Be sure to smother every nook and cranny.

3.)    Sprinkle salt and pepper, lay vegetables face down on the grill.

4.)   Times: for me, zucchini needed 10 minutes; eggplants 5-6 minutes; bell peppers 4-5 minutes on the first side. I finished off the other sides of all the vegetables with 4 minutes extra. (These are guidelines. Heat intensity varies, so it’s best to check frequently to cater to your liking.)

5.)   For vinaigrette: whisk balsamic vinegar, brown sugar, and 1 tablespoon olive oil. Add extra herbs if you feel like it.

6.)   Arrange vegetables on a platter, spoon over vinaigrette, sprinkle parsley. It’s ready. 

:: Spaghetti Squash & Spicey Honey Butter Dressing ::

Spaghetti Squash 

Spicey Honey Butter Dressing

I've certainly changed my daily rhythm in the kitchen. I can feel myself extracting the unessential out of my life and carving out time for what matters now. Which leads me to say, I really hate spending more than 15 minutes to cook something. So this is a mindless recipe because all you do is throw the squash into the oven and dilly dally for an hour. Then you come back to make the dressing which can be made even without chopping any of the herbs, throw the leaves in if you wish. All I did was smash the garlic and started plucking things out of the fridge...what a tasty elixir this dressing morphed into. It's sweet, kinda spicey, and lemony--it makes the squash. I suppose this is a breaking point on this blog now; on to the less labor intensive dishes now. I hope you feel me on this one. Happy Palm Sunday!  :-)

I N G R E D I E N T S

1 medium size spaghetti squash                              1/4 teaspoon thyme, chopped

2 tablespoons butter                                              1 tablespoon parsley 

2 tablespoons olive oil (make sure it’s quality)        1 teaspoon honey

1 small clove garlic, minced                                    pinch of cinnamon

Pinch of red pepper flakes                                      pinch of nutmeg
1 tsp lemon juice

D I R E C T I O N S

1.)   Slice squash in half (lengthways), scoop out seeds (can be saved for later), place cut side down. Roast at 400° F for one hour.

2.)   Over low heat, add all the ingredients except the lemon juice into a small skillet. The intent is to gradually warm all the ingredients—not to scorch it over intense heat because it will bubble and split the solids in the butter.

3.)   Once the squash is done roasting, grab a fork and gingerly scrape the flesh out, giving it plenty of room to keep it’s stringy  nature intact. Alternatively, scoop out the flesh with a large spoon and separate with your fingers. Arrange the spaghetti squash in a serving bowl.

4.)   Pour the dressing over the squash, squeeze lemon over to your liking--it's ready.  (Be free with the honey and lemon if you need more)

Priyanka