Sweet? Check. Savoury? Check. Tart? Check. Spicy? Hell, yes!
This is the salad that has a bit of everything and sure packs a punch.
Where do I begin with my love for Sriracha sauce? I drizzle this sauce on most things I eat. I was thinking of ways to incorporating this awesome sauce (Lol, I said it!) in a sweet-tart-savory dish. I had a lovely, ripe mango sitting pretty in the fridge that was begging to be used. I’ve had a broccoli and mango salad with a generous drizzle of Sriracha of course, and loved it. Based on that flavour combination, I came up with this dish that is nutritious, absolutely delish and easy to make.
Oh, and I can’t stress enough on the goodness that broccoli comes with. It is one vegetable that is fully-loaded with vitamins, fibre, folate, calcium, zinc and the works. Low in calories when steamed (like in this recipe), it is a low-glycemic veggie making it perfect for diabetics and those on a low GI diet.
On my trip to Europe, I managed to squeeze a wee bit of time to watch some TV. Although many major channels there play shows in local languages (without subtitles of course!), it is not that hard to understand what they are showing. In one particular cookery show, the host made crispy baked salmon and I was super tempted to try the same with some vegetable.
Upon researching, I found that asparagus could be worked the same way to get an amazing dish. And presenting to you crispy oven-roasted asparagus!
The herbed breadcrumbs add a crispy texture to the crunchy asparagus. When you take a bite of the crispy goodness, you can’t help but think of comparing it to deep-fried French fries only healthier and guilt-free.
This is a light, low-calorie and delish snack or side for a meal. Asparagus is a lovely source of Vitamins K, C, E, zinc, magnesium and folate. If you have been giving this vegetable a miss, perhaps this recipe can convince you to think differently about it! ☺
Today is one of those days for me when I feel happy for no particular reason. This despite it being a cold and rainy day. Not that I am complaining; I generally feel content and pleased with my simple life.
To keep up the great mood I was in I had to eat something light, colourful and quick. So, I settled for the bright and colourful corn and bean salad. I read somewhere that beans are rich in selenium, which is known to be a major mood uplifter. How cool!
This besides being a great looking salad, is also quite nutritious. It contains a good amount of fibre, proteins, vitamins and antioxidants from the different ingredients.
This tasty and colourful salad comes with a spicy dressing, and is a perfect light lunch or side. You could make this salad ahead in glass jars and carry it with you for a lunch on-the-go.
Corn kernels – 1 cup
Kidney beans cooked or canned – 1 cup
Onion (Large) – 1
Tomato (Large) – 1
Green olives (optional) – 4 -5 tblspn slices
Salad greens – As much as you like
Salt and pepper – To taste
For the dressing:
Extra virgin olive oil – 3 tblspns.
Lemon juice – 1 tblspn.
Chilli flakes – 1 tspn.
Cumin powder – ¼ tspn.
Dried herbs – 2 tspns.
Salt and pepper – To season
In a small mixing bowl, add the ingredients under ‘For the dressing’. Give it all a good mix and keep aside.
Steam corn kernels. I steamed it in a microwave oven for 1 minute with a dash of water.
Whether you use canned or soaked and cooked kidney beans, make sure the water is completely drained.
Slice the onions and tomatoes thinly.
In a large bowl, layer the corn kernels, kidney beans, olives, onions, tomatoes and salad greens.
Pour the dressing over the salad.
Season with salt and pepper and serve.
Note: If you are taking this salad to-go, pour the dressing on the top and mix it just before you intend to eat it. Always remember to keep the leafy greens and soft ingredients on the top.
- I had kidney beans in hand. Replace it with other beans or mixed bean varieties of your choice.
- I did not use cheese, you could opt to add it. Feta and haloumi make a great addition.
- You could add cooked rice, cous cous, quinoa or millets in the salad for a complete meal.
My sister makes a mean veggie bake; the first time I tasted it, I was in foodie heaven.
I haven’t made a lot of vegetable bakes. I think it is the fear of not achieving the same taste as my sister’s version that holds me back. However, I decided to brave it and make a bake to get rid of the inhibition.
Boy! Was I pleased? I used safe flavour combinations to avoid disappointments. Cauliflower and broccoli paired with cheese is one of those matches made in heaven; you couldn’t go wrong even if you tried! This broccoli and cauliflower bake has non-complicated flavours, is simple to make, super delicious and family-friendly.
I wish I could share this bake with my sister to get her tick of approval. I am sure she will be proud of me.
As a bonus, broccoli and cauliflower bake is very healthy. Mop this cheesy bake with breads, eat this just like that or serve it with your main meals. Whatever way you choose to consume this, the broccoli and cauliflower bake will be a delightful meal.
There is no cornflour or other thickeners in the sauce, making it ideal for those watching their carb intake and calories. It is easy on the tummy and I promise even the fussiest kid who hates broccoli will become a convert.
Vegetable shopping at my local green grocer is one thing that I enjoy very much. It is pleasing to see fresh and colourful fruits & vegetables arranged beautifully. The seasonal goodies take the prized spot in the front of the stores and demand to be picked up.
My haul, today, included crisp apples, mushrooms, pumpkin and carrots. The mushrooms especially were fresh and I just couldn’t resist picking up some. I am glad I did because I was able to dish out these awesome stuffed mushroom cups.
These make great party canapés, lunchbox fillers or a snack. In this recipe, mushrooms serve as an edible cup filled with sautéed vegetables topped with cheese.
Mushrooms are low in calories and are an excellent source of protein, vitamins and minerals. For those of you on a low GI or low calorie diet, mushrooms are ideal as they have negligible amounts of fat and carbohydrate. For vegetarians and vegans, mushrooms are a good protein source. A little Google research also suggests that a mushrooms contain a specific type of protein called hydrophobins, which are exclusively found in mushrooms; it hydrophobins that render that beautiful texture to mushrooms. Cool, eh?
Here’s how you make these delish stuffed cups of goodness.
The joy of freshly harvested vegetables and herbs from your home garden is unmatched. I recently harvested beautiful red chillies and wanted to serve it in all its glory. What better than a salad to bring out the freshness of the ingredients?
So, I decided to make an Asian-inspired salad that is simple, nutritious and refreshing. This salad is loaded with nutrients and minerals. Carrot and zucchini salad with lime, peanut and chilli dressing is a celebration of each ingredient where the flavours complement each other.
This salad ticks a lot of boxes. It is zesty, healthy, spicy, crunchy, light and appetising. Does that not sounds like a perfect salad?
Low in calories yet incredibly delicious, this salad is a delightful addition to your main meals and is perfect to carry to work or school.
The newest addition to my kitchen – the vegetable spiraliser is fast becoming one of my favourite gadgets. It is easy to use; the veggies look lovely and interesting when spiralised too. I have spiralised veggies including cucumbers, zucchinis, carrots, potatoes, and sweet potatoes. The results have been nothing but enjoyable.
I have been trying out a few things with this gadget, and with each use, I grow fonder of it. Did I mention that I love it?
This cucumber salad is super simple and is a great side for main meals. It has everyday ingredients and is easy to put together. As a bonus, it looks better when served compared to a simply sliced or diced vegetable.
This salad is everything summer, tasty and healthy.
I am looking forward to sharing more spiraliser recipes with you all as I discover fun things to make with this. No spiraliser? No problem! You could use a mandoline slicer or just about a knife to work these recipes out as well.
Cucumbers – 2 (peeled or unpeeled take your pick)
Onion – ½, finely chopped
Chilli flakes (optional) – ½ tspn. Adjust according to your preference
Lemon juice – 1 tblspn.
Salt and pepper – To taste
Spiralise the cucumbers. I used the thin noodle blade.
Place them in a strainer to let the excess water drain out.
If you are serving it immediately, you can skip the previous step and proceed to the next step.
In a serving bowl, combine the onions, spiralised cucumbers, chilli flakes and lemon juice. Mix them all well.
Finally, season with salt and pepper, and serve.
- Add/omit spices depending on your preference.
- I have kept the salad basic. you could add veggies or dressing depending on your preference.
This one of the crunchiest and quickest stir-fries I have made ever. The crunchy bean sprouts is the star of this dish, and complements beautifully with other stir-fry ingredients.
Bean sprout has found a happy spot in Asian cuisine, and is used in various dishes like soups, salads, stir fries and as a garnish. This inexpensive yet nutritious sprout variety is made from soaking or rather sprouting moong/mung beans for a few days. I however, bought mine from an Asian grocery store.
These inconspicuous sprouts come with loads of goodness. This is a treat for weight-watchers as it is low in fat and calories. It also is a rich source of fibre. Besides that, it also is a rich source of B vitamins and vitamin C. Bean sprouts also come with a fair amount of zinc, iron, magnesium and other minerals making it ideal for young and old.
This recipe comes from a lovely lady in Singapore called Angel Tan. She also owns a fun blog very aptly titled Angel Laughs & Cooks. Her recipes are not just simple but come with a lot of love, and not to forget they are droolworthy. Her posts are funny, light and very easy on the eyes and heart. :) Do check out her blog: http://angellaughscooks.blogspot.sg/
Bean sprouts: 1 cup packed
Sping onions/ shallots/ green onions – 2
Red chillies – 2
Garlic – 4 cloves
Soy sauce – ½ tblpsn.
White or black pepper powder – ¼ tspn.
Oil – 2 tspns.
Salt – To taste
Clean bean sprouts thoroughly. Allow it to dry in a colander or on a clean kitchen towel.
While the bean sprouts are drying, peel and chop the garlic finely.
Trim the ends of the spring onions, cut the white and green parts at an angle. Reserve some of the green bits to garnish the final dish.
Chop the red chillies at an angle.
Keep the chopped ingredients aside.
Heat oil in a wok or skillet. To it, add the garlic. Stir fry the garlic a bit but make sure you don’t burn it.
Toss in the spring onion white bits and some of the green bits. Stir fry briefly to retain the crunch.
Add the red chillies. Give it a toss, and stir fry them for about 30 seconds.
Finally, add the bean sprouts. Combine the vegetables to mix well.
Drizzle some soy sauce. Add the pepper powder and salt.
Give it all a quick stir. Keep stir-frying all the ingredients for another 30 seconds to coat the veggies in the condiments.
Taste once to see if the dish requires additional seasoning. If not, remove the wok/skillet from the stove.
Sprinkle some of the green bit of the spring onion on top.
Serve immediately with your meals.
- This stir fry tastes great with eggs, on toasts, as a side for main meals, with rice and even with some noodles.
- Add/omit ingredients based on your preference.
- Angel also suggests that frying the bean sprouts in a little oil before stir-frying the other ingredients, gives it a very tasty finish.
- I used sunflower oil, you could use other oils of your choice to stir fry.
This flavourful salad is a combination of fresh and juicy vegetables topped with spicy herbed breadcrumbs.
It is an improvised version of the panzanella salad; stale bread or any bread along with tomatoes and other vegetables go into the making of the panzanella salad. Instead of using rustic bread varieties, I have used homemade spicy herbed breadcrumbs to add some crunch to a simple salad.
Tomato – 2
Onion – 1
Cucumber – 1
Capsicum – 1, deseeded
Salad greens – 1 handful
Baby spinach ( optional) – 1 small handful
Spicy herbed breadcrumbs – 3 tblspns. Recipe here
Salt and pepper – To taste
Balsamic vinegar – 1 tblspn.
Extra virgin olive oil – ¼ tblspn.
Chop vegetables into bite-sized pieces. Keep aside.
In a small cup, add the olive oil and balsamic vinegar. Mix them well. Keep aside.
In a large mixing bowl, add the salad greens and spinach. Top it off with the chopped vegetables.
Drizzle the salad with the olive oil and vinegar mix.
Season with salt and pepper.
Give it all a good mix.
Finally, sprinkle the spicy herbed breadcrumbs and serve fresh.
- Add/omit any vegetables depending on your preference.
- Use a vinegar of your choice.
- If you are making this salad ahead. Prepare the veggies and dressing separately. Mix them all when you are ready to serve. Add the herbed breadcrumbs just before you’re about to serve as it can get soggy.
This has to be one of the tastiest salads ever. Rendering taste to this rustic dish are grilled vegetables, fruity olive oil, zesty lemon and fresh herbs.
The marinated vegetables are pan-grilled, and have a smoky flavour that works very well with the tangy dressing and salty feta.
To make this salad, you don’t need a fancy outdoor grill or even an oven. All you need is a grill pan or a regular griddle (if you are not very particular about the grill marks).
Whether you want an accompaniment for your main meals or filler for your sandwiches or just choose to have it as a meal, this is a healthy and filling salad.
Zucchini – 2
Baby eggplants – 2
Capsicum (I have used the red one) – 1
Tomato – 1, halved
Onion – 1
Feta cheese - 4 tblspns.
Chilli flakes – 1 tspn.
For the dressing:
Fresh/dried herbs of your choice (I have used a mix of basil and marjoram) – 1 tablespoon
Lemon juice – 3 to 4 tblspns.
Salt and pepper – To taste
Oil – 3 tblspns.
To prepare the marinade, add the ingredients listed under ‘For the dressing’ into a large bowl. Give it a good mix and keep aside.
Cut the zucchini and eggplants into thin slices. This will help them cook evenly.
Cut the onions into thick rings.
Make little strips out of the capsicum.
Place all the cut vegetables including the tomato halves into the bowl with the marinade.
With clean hands, toss and coat the vegetables in the marinade. Ensure that the vegetables are properly coated in the marinade.
Once done, allow the vegetables to marinate for about 30 to 40 minutes.
When you are ready to grill, heat the pan. Brush it with oil, if you like.
Strain the liquid from the marinade, and reserve it to dress the salad.
Place the marinated vegetable slices on the grill pan. Place as many as you can fit in the pan.
On high heat, allow the veggies to grill. Turn the sides to allow them to cook on the other side. Repeat the process till the vegetables start to brown on the sides, and are adequately cooked on the insides.
Do the same for the remaining marinated vegetables.
Assemble the vegetables on a serving plate. Sprinkle feta cheese on top of the salad.
Drizzle the reserved marinade on the salad.
Serve warm with crusty breads or with main meals.
- I have used vegetables that were readily available in my fridge. Use winter/summer squashes, corn or other vegetables of your choice.
- I have used feta because I like the combination of the cheese and vegetables. You may also grill haloumi and serve with the salad. If you don’t like cheese, skip it.
- You could also use other herbs of your choice for the dressing.
- While these veggies are pan-grilled, you could do the same with a BBQ grill.