Passang’s Tibetan Spicy Chicken Soup

This might be one of my all time favorite soups! Passang makes this really simple, flavorful Tibetan version of chicken soup which has a really nice hit of spice to it.

She hand makes fresh noodles and adds them in but in my lazy version however I use any broad flat noodles or pasta I can find.

I find that glass noodles or any broad pasta works really well. You can vary the leafy greens you add in the soup. I use anything from spinach, boy choy, swiss chard to kale.

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Cream of Fresh Tomato Soup

I had the best tomato soup recently at my friend Stephanie’s home.

It was so yummy and bursting with fresh flavors of basil and tomato.

She used a really simple recipe from the Barefoot Contessa. I recreated the soup the very next day at home and it was a super hit.

You can choose to reduce the amount of cream in this soup or even use milk instead. This soup freezes really well so whip up a big batch and freeze some of it for later.

 

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My Un-Rainbow Cookies

I absolutely love the Italian rainbow cookies! Anything with an almond paste/ marzipan flavor automatically makes it to my it list. That is why I resisted all this time to even try to make these cookies. Finally this past Christmas I broke down and made a batch. Needless to say they were quite fantastic!

Here is the basic recipe I used courtesy Lidia Bastianich for Food Network Magazine. The only thing I added to the recipe was about a teaspoon of almond essence coz I really do love that almond flavor. I also didn’t bother coloring the layers though they do look pretty it is only food coloring after all.

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Shepherd’s Pie

This might be one of my family’s favorite dishes of comfort right now! I love this recipe I found courtesy Alton Brown and ofcourse I always add in my own little tidbits to any recipe.

In this case I just added a whole bunch of baby spinach leaves to the meat filling and it was delish!

 

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Surinder’s Shortcut Indian Bolognese Sauce

Our cook Surinder, in my parent’s house in India, is fabulous! I spend all summer shadowing him to learn his recipes.

 We call him the “shortcut master” because he finds ways to grind and combine things to make his cooking easier and quicker. Most of the time these shortcuts work really well and sometimes not so much.

 Here is his version of an Indianized Bolognese sauce he makes that both my kids and husband love. ( Pl my dear Italian friends – dont scream murder!!)

 

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Aloo Paratha (Potato)

I just love parathas – but then again who doesn’t.

A paratha is an Indian flat bread which can be stuffed with just about any filling. The most popular is Aloo (potato) but it can range from anything from ground meat (keema) to mixed combination of vegetables. My favorite parathas are made in my mother’s kitchen.

 I love my parathas stuffed with a combination of cauliflower and radish (Gobhi/Moolee).

 A paratha is a meal in itself. I love to eat it with homemade mango pickle and yogurt.

 Here is the recipe for the most popular “Aloo Paratha”.

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