Recipes With a Twist
Quick Meal
Creamy Pesto Macaroni
Aug 18th
Creamy Pesto Macaroni
I wanted to try making it ever since I noticed my son liked a ‘Creamy Pesto Chicken Pasta’ from a local Italian restaurant. That inspired me try making Basil Pesto Sauce and this is what I made first using the Pesto sauce. This is not a perfectly low calorie dish. I can say it might be lighter than what I have looked online for an easy Alfredo or white sauce. It makes a creamy, indulgent and very flavorful pasta (thanks to the Basil Pesto) that I think everyone should enjoy once in a while. I used elbow macaroni as my son prefers it over Penne and other bigger pasta. You can use any pasta shape of your choice.
You need:
1/2 cup elbow macaroni
1/4 cup freshly grated Parmesan Cheese
1 tbsp Butter
1/2 tbsp all purpose flour
2 garlic cloves, minced
1 cube (about 1 tbsp) Basil Pesto (I froze the Pesto I made in an ice cube tray!)
1/4 cup cream
1 cup milk
1 cup water (reserved after boiling pasta)
3-4 florets broccoli (optional)
salt to taste
black pepper to taste
Directions
1. Boil pasta as per package instructions. Drain and reserve about 1 cup water. (I added the broccoli florets along with pasta so they get really tender by the time the pasta gets cooked. This is a good trick when you want to sneak in some vegetables)
2. Heat butter in a medium sauce pan, add flour and stir briskly using a wire whisk.
3. Add garlic and saute for few seconds.
4. Add cream and Parmesan cheese and blend well until creamy.
5. Add milk, water and salt and bring it to boil. Reduce heat and simmer for about 5 minutes.
6. Stir in Pesto Sauce, and then macaroni and cook for another couple of minutes. (Before adding in pasta, I mashed the broccoli with a fork and as you can see in the picture it blended nicely with the slightly green sauce)
7. Cook few more minutes if you want to thicken the sauce more, however it does thicken a bit as it cools down anyways.
8. Serve hot and garnish with some freshly grated Parmesan Cheese. Sprinkle some black pepper to add a little kick.
Black pepper can be mixed in when cooking the sauce as well but to keep the recipe ‘toddler friendly’ I preferred adding it while serving it for adults!
Enjoy! And yes, my son did enjoy his dinner very much so I am happily tagging this recipe is ‘Toddler Friendly’.
Creamy Pesto Macaroni
Tip: Stir in grilled chicken towards the end of the cooking to make it ‘Creamy Pesto Chicken pasta!’. Serve as is to the little ones and with a side of garden salad and sour dough bread for yourself.
Savoury Hurry-up Muffins
Jun 29th
Savoury Hurry Up Muffins
By Heidemarie Swanepoel
These are quick and easy muffins, with a delicious filling in the centre. I find that these muffins are also a good way of using up those little bits of left-overs that are too little to use for another meal, but too much to just throw away. I like using these little bits in crafty ways – even my boys enjoy their veggie muffins.
Ingredients
1 cup milk
2 eggs
½ cup oil
1 cup flour
¼ teaspoon salt
½ teaspoon BBQ salt
2 teaspoons baking powder
Filling:1 onion
3 rashers bacon
½ – 1 sweet pepper
Directions:
Preheat your oven to 400’F.
Filling:
Chop the bacon, onion and sweet pepper. Fry in a little oil till golden brown. Drain well.
1. Beat the egg and milk well, and add the other ingredients, and mix well. The dough has a very runny consistency.
Fill the bottom third of the well greased muffin pan with the dough.
Add filling
2. Spoon in a small amount of your filling.
3. Cover with the remaining dough.
Bake in your hot oven for 10 – 15 minutes, until lightly golden brown. Carefully remove from the pan once slightly cooled. Cool on a wire rack. Serve warm, or once cooled down.
Ideas for fillings:
For 12 muffins you will need ½ – 1 cup filling. Here are a couple more ideas for variations.
Toddler Approved Spaghetti with Collard Greens and Broccoli
Jun 24th
Toddler Approved Spaghetti with Collard Greens and Broccoli
So what do you do if your skinny little one gets most of his carbohydrates from pasta? Well try to invent recipes that makes the same old pasta taste different with some added nutrition. Sometimes I use traditional Ragu pasta sauce with some meat or make white sauce with some cheese and Spinach. So different variations for same old pasta! This time I had little bit time on hand, so I tried to make pasta with a homemade onions, tomatoes, and vegetables sauce. This also gave me some satisfaction of putting together a meal for him with minimum possible processed ingredients.
You need:
1 cup boiled thin Spaghetti, I cut the Spaghetti into smaller pieces before boiling
1/2 medium onion, chopped
1-1/2 medium tomatoes, chopped
3-4 cloves garlic, chopped
1 1/2 tbsp extra virgin olive oil
1/2 cup Collard greens, chopped (or any other leafy vegetable like Spinach or Mustard)
3-4 Broccoli florets, chopped
salt to taste
pinch of turmeric to make it look yellow!
1. Heat oil in a pan. Add chopped garlic and onions and saute for few minutes until onions are tender.
2. Add tomatoes, turmeric and salt and cook on high for another 5 minutes.
3. Add Collard greens and Broccoli florets and cook for couple of minutes.
4. Add about three fourth cup water and bring it to boil. Simmer until vegetables are tender and a medium thick sauce is made. Adjust water if needed. Add the boiled Spaghetti and mix well.
Serve warm to the little one! My son enjoyed the colorful pasta with a very mild taste so I am happily tagging it as ‘Toddler Friendly’.
Tortellini with roasted vegetables
May 27th
Tortellini with Roasted Vegetables
Here is a great example of under 500 calorie dinner. Very easy to prepare and great on taste buds. 500 calorie dinners are part of Fitness magazine’s popular diet plan when combined with moderate exercise helps you lose weight in a healthy manner.
Tortellini pasta is anyways filling and addition of roasted vegetables adds a lot of flavor and bulk without adding too many calories.
You need:
1/2 cup boiled tortellini pasta (I used 3 cheese filling)
1/2 cup pasta sauce (about 90 calories )
3/4 cup roasted vegetables
1 tsp grated parmesan cheese
dash of Tobasco or red pepper flakes (optional)
1. Boil pasta as per package instructions
2. Add pasta sauce and heat through
3. Add roasted vegetables
4. Sprinkle parmesan cheese and red peppers flakes (if using)
You can also substitute any other pasta for cheese tortellini. If you have roasted vegetables on hand and are using store bought pasta sauce, this certainly qualifies for a quick meal.
Easy Turkey Meatballs
May 24th
Turkey Meatballs
It is always great to have some meatballs on hand when you are in hurry and need to put together a quick and delicious meal. You can make sandwiches, wraps, pizzas, serve with pasta and even throw in soups. I usually make lean turkey meatballs instead of fatty beef ones and make more than I need so I can freeze some for quick meals (as a full time working mom I am usually short of time!). This is very basic recipe and is great for little ones since the meatballs do not have any kind of strong flavor. Even better, all it needs is just 10 minutes of prep time. I made a batch last weekend and made some meat sauce for my 2 year old.
You need:
1 lb ground Turkey meat (lean)
1/2 medium onion, chopped
2-3 garlic cloves, chopped
3 tbsp tomato ketchup
3 tbsp Italian breadcrumbs
1/4 cup Parmesan cheese
1 tbsp garlic spread seasoning
1 tsp salt
1 egg
Turkey Meatballs-Mixed ingredients
Directions:
1. Preheat oven to 375 F
2. In a bowl, combine all ingredients and mix well
Turkey Meatballs-shaped
3. Grease your palms with Olive oil and make about 12 meatballs, rounded or small patties size
4. Line a baking dish with foil and thinly coat it with olive oil.
5. Bake for 20-25 minutes
For the meat sauce: Cut up few pieces, simmer for few minutes in your favorite pasta sauce. Serve with pasta or rice. Since my son enjoyed the meat sauce – 2 days in a row, I am happily tagging this recipe as ‘Toddler Friendly’. They also make healthy snacks for adults and great finger food for the little ones – just cut them in small pieces and serve with ketchup.
More to follow as I put together more meals with these Turkey meatballs. Although I must say, for my ‘Indian taste buds’ I will certainly work on this recipe and add more spices. Will surely post the ‘Indian’ version soon!
Baby spinach salad with carrot and cucumber ribbons
May 2nd
Baby Spinach Salad with carrot and cucumber spinach ribbons
With days warming up a bit, I prefer having salads for lunch or as side (sometimes bigger than a side portion) for dinner. I am big fan of low calorie salsa based mexican style salads-which one of these days I will put together for my blog as well. However, these days I am experimenting with baby spinach and carrots and I am loving it. Here is a low calorie salad with a light home made dressing made with buttermilk. I use carrot and cucumber shavings that add lot of crunch to the salad and the buttermilk dressing is absolutely refreshing.
You need:
For Salad-
3 cups chopped baby spinach
1/2 cup yellow corn (I used canned)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 carrots
2 cucumbers
topping of your choice – I prefer some crushed baked pita chips (Stacy’s)
Garlic Buttermilk Dressing-
1/3 cup buttermilk
1 tbsp extra virgin olive oil
1/2 tbsp sugar
1 tsp garlic spread and seasoning
few dashes of Frank’s hot sauce (optional)
salt and pepper to taste
Combine all ingredients and mix well before serving.
Directions:
1. Put the chopped baby spinach leaves in a large salad bowl.
2. Using a potato peeler, peel the carrots and cucumber into thin ribbons. Cut them with shears, if needed
3. Microwave the corn for couple of minutes ( put in a bowl with some water) anddrain. Add to salad.
4. Add the peppers and dressing and toss. Do not pour all dressing at once, increase quantity as you prefer.
5. Optional – add a topping of your choice – handful of croutons /baked pita chips
Serve with a side of soup and/or bread. Serves 3-4.
Fitness tip: Depending on your portion size you can create your custom 300/400/500 calorie menu. A large salad plate with 2- 2.5 tbsp dressing should not exceed 200 calories
Chipotle Chicken Kebabs
Apr 26th
Chipotle Chicken Kababs
Here is one flaming hot recipe. I have been trying to imitate Chipotle Mexican Grill’s chicken for quite some time. Although this may not be the exact same thing, but it comes quite close – only slightly hotter. Since I like hot food and usually am never too embarrassed of putting Tobasco/Tapatío or any other hot sauce on almost everything, I quite liked the results. Moreover, Chipotle peppers also add a smoky flavor.
1 lb boneless Chicken pieces – medium sized (I used thigh meat)
1/2 can Chipotle peppers in Adobo Sauce (about 3.5 oz – I did use more than this originally!)
4 cloves garlic
1 tsp sugar
2 tsp oil (I used Canola)
2 tsp cumin powder
1.5 tsp salt
1/2 tsp oregano
1/2 cup lemon juice
1 medium onion, cut in large pieces
1 medium green pepper, cut in large pieces
1 medium red pepper, cut in large pieces
1. Combine everything and make a smooth marinade using in a blender (I used my Magic Bullet)
2. Make deep cuts in the meat.
3. Rub the marinade on the chicken pieces and marinate for about 1 day (I think even 3-4 hours should be sufficient, but I marinated for a day for a more intense flavor). Cover the chicken with remaining marinade – if any left
4. Set your oven to Broil mode. If using wooden/bamboo skewers, soak them in water for few minutes.
Chipotle Chicken Kababs-skewers
5. Thread the vegetables and chicken in skewers-alternating between onions, peppers and chicken.
6. Broil for about 7 minutes, flip skewers and broil the other side for another 6-7 minutes 
7. Serve hot on a bed of lettuce salad with salsa and sour cream
This chicken also tastes great with Mexican rice, pita bread or in a sandwich – I will post recipes as I try!
Lemon Rice with Carrot Raita
Apr 16th
Lemon Rice
This is yet another favorite dish that I make when I have leftover rice on hand and (as usual) I am in a hurry to put together a delicious yet healthy meal. This version of Lemon Rice is based on traditional South Indian flavors although I am not sure if I always follow the tradition religiously and do try different variations now and then.
Carrot Raita
I usually serve this rice with ‘Carrot Raita’ – Yogurt based condiment that is used as a side or sometimes a dip as well. There are numerous types of ‘raitas’ that you can make using different combinations of fruits, vegetables and spices. Natural sweetness of carrots beautifully compliments the tangy lemony rice and adds the much needed fiber and vitamins to complete the meal.
Lemon Rice
You need:
1 tbsp Chana Dal (split Chickpeas)
Urad, Moong and Chana Dal
I tbsp Urad Dal (White Lentils)
I tbsp Moong Dhuli Dal (Yellow Split Mung or Moong Lentils)
3-4 tbsp raw peanuts
2-3 dried red chilies
10-12 curry leaves (Kadhi or Kari Patta)
1 tsp black Mustard seeds (I used the reddish variety this time)
1/2 cup Lemon juice
1 tbsp sugar
couple of pinches Asafoetida(hing) powder
2-3 tbsp Canola oil (or any other cooking oil)
salt to taste – 1 tsp or more
6 cups cooked rice – preferably cold
1/2 tsp turmeric powder
2-3 tbsp fresh chopped cilantro leaves (optional)
1. Wash the Chana, Urad and Moong dal and soak in water for about 10 minutes.
2.Heat oil in a wide pot/wok/karahi. Add Asafoetida (hing) powder and after couple of seconds add mustard seeds. Let the seeds splutter, add whole red chilies, curry leaves and raw peanuts.
Lemon Rice-Roast Dal and Peanuts
3. When peanuts are almost roasted, add Chana, Urad and Moong dal and cook until they are nicely brown and fragrant.
4. Add turmeric, salt, lemon juice and sugar and quickly stir in the cold rice. Mix well till rice are heated through and are ‘lemony yellow’ in color.
5. Add chopped cilantro leaves and mix well. Serve hot!
Lemon Rice-stir in rice
You can make these rice with following variations:
1. Add onions after seeds/dal is roasted. Cook until browned and continue with rest of the recipe
2. Add cubed boiled potatoes and peas after seeds/dal is roasted. Cook until browned and continue with rest of the recipe
Carrot Raita
You need:
1 cup yogurt
1 cup milk (low fat/2% is fine)
1/2 cup water
1.5 tbsp sugar
1.5 tbsp MDH Chunky Chat Masala
1 cup grated carrots
2-3 tbsp Chopped Cilantro leaves
1/4 tsp rock salt (kala namak)-optional
1. Grate carrots using medium or small side of the grater
2. Mix Yogurt, milk and water in a bowl until nicely blended.
3. Add rest of the ingredients and mix well.
4. Adjust water and seasonings. I prefer it neither to thick and nor too runny.
Carrot Raita
Moong Dhuli Dal Khichdi with Mustard Greens and Spinach
Apr 11th
Moong Dhuli Dal Khichdi with Mustard Greens and Spinach
Khichdi is a popular dish all over India specially Gujarat, Maharashtra, and Bengal. It is usually made with rice and lentils (there are several variations using different types of lentils) as a base and vegetables such as carrots, cauliflower, peas, sqash, spinach, potatoes, etc. are added in different combinations. Rice and lentils are cooked until very mushy and vegetables usually seem to disappear. It is considered as a very healthy dish – carbohydrates, proteins, vitamins all in one dish and is traditionally offered as early food to babies/ toddlers when they first start solids. Also, it is very easy on little stomachs. My son is 2 years old now and eats a wide variety of dishes but I still make it for him very often. In the recipe below I use plenty of greens-spinach, mustard and broccoli. Now that my son is little big, I make it slightly different from the traditional recipe because I add onions, tomatoes and garlic as well. Although I do stick to the ‘bland’ part and don’t put any spices. O yes, and my son also likes the yellow color. I must add that it is a popular dish among children and adults alike.
You need:
3/4 cup Moong dhuli dal (Yellow Lentils)
3/4 cup uncooked white rice (or 2 cups cooked rice)
3/4 cup Mustard greens (sarson), chopped
1 cup spinach, chopped
4-5 broccoli florets, chopped
3 cloves garlic, chopped
1/2 onion, chopped
1 large tomato chopped
salt to taste
1/2 tsp turmeric powder
1 tbsp desi ghee-unclarified butter/Canola oil
Pinch of Asafoetida
Heat ghee/oil in a pressure cooker (or a large pot). Add Asafoetida and after few seconds add garlic. Saute for few seconds and add onions. Cook until translucent or slightly browned. Add tomatoes, salt and turmeric and cook until tomatoes are little mushy. Add spinach, mustard greens and broccoli and cook for couple of minutes. Add rice and lentils, about 6 cups of water and pressure cook for about 15 minutes. After the steam vents out, open the cooker, mix well, add more water to adjust consistency. I like it neither too dry nor too runny. Adjust salt, if needed. If you use any big vegetable pieces, use a ladle to mash them-it will be effortless.
If you are not using a pressure cooker, add about 8 cups water and let the ‘khichdi’ simmer on low heat until lentild, rice and vegetables are all mushy.
Serve hot with yogurt and/or pickles. I usually add some additional ‘ghee’/butter to my son’s bowl.
Quick Chinese Vegetable Fried Rice
Apr 8th
Chinese Vegetable Fried Rice
Here is a 15 minute meal that tastes great and is loaded with great stuff- assortment of vegetables, garlic and rice. This recipe is based on ‘Indian style Chinese’ food we get in local fast food/restaurants in India and I am sure is different than any traditional Chinese fried rice recipe. But these are the flavors we have grown up with and still enjoy even living thousands of miles away from India. It tastes best if you have cold leftover rice. I usually plan ahead and cook more white rice couple of days before I want to make it.
You need:
1 medium onion
3-4 cloves minced garlic
2-3 tbsp canola oil
1 lb bag frozen stir fry vegetables (or a blend of frozen or fresh baby corn, carrots, broccoli, green beans, water chestnuts, red peppers)
4-5 cups cooked white rice
In a bowl mix following:
4 tbsp low sodium soy sauce
1.5 tbsp white vinegar
1 tbsp sugar
2 tbsp tomato ketchup
1 tbsp chili sauce (or more as per your preference)-the one I use is also loaded with garlic
Heat oil in a wok/karahi. Add garlic and saute for few seconds. Add onions and cook on medium-high heat until translucent. Add stir fry vegetables (no need to thaw if using frozen) and cook on high for about 5 minutes. 
Stir in the sauce mixture and cook on high for another 2 minutes. Add cooked white rice, mix well on low heat and then cook on medium high for couple of minutes (Keep stirring and if using long grain rice, it’s Ok of this may break the rice grains.
Enjoy!
An easy variation: stir in cooked grilled chicken/scrambled eggs along with the sauce mixture