Brocolli Rabe (Rappini), Fettucini, Fingerling Potatoes

DRAFT:

The meal a few nights ago consisted of Brocolli Rabe, Fettucini and Fingerling Potatoes



Brocolli Rabe Vegetables



Ingredients:

• a big bunch of Brocolli Rabe


• 1 Carrot - THICK (1/8 inch) 1.5 inch long match sticks


• 1/2 Yellow Bell Pepper - THICK 1.5 inch long match sticks


• pinch of red pepper flakes


• 1 Tbsp lemon juice


• 1 tsp italian seasoning


• 1 Tbsp pine nuts per person or pumpkin seeds


• Fresh grated parmesan per person

Copyright 2005-2008 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Chapatis... Parathas...

I've been trying to make Chapatis because my daughter LOVES them and being a toddler its hard to get her to eat anything she doesn't like.

I made chapatis from this recipe on the Manjula's kitchen web site. I made them twice thus far. First time I didn't do everything the right way. The second time, today, I followed the recipe pretty close to original. They came out much better, almost perfect. I made a double batch. The trick for me was to figure out how thick to make them and surprisingly the timing of when to flip. If you let it crisp up too much before flipping they won't puff up. I liked the visuals on the youtube video. Would give this recipe a thumbs up.

I also tried to make the spinach paratha's from Manjula's Kitchen last night. My daughter asked for the white chapatis so she wasn't as much of a fan but my husband loved them. Ok, so first, they came out pretty good but they took a long time and were hard to make. Probably because it was the first time ever I made such things. They tasted good and were moist. I think the two things I need to try differently next time - I didn't make the spinach dry enough. Maybe put a little bit less in each paratha and also maybe less oil in the chapati part itself. But maybe if it were dryer I don't need to worry about the latter. Would give it a thumbs up as well.



Copyright 2005-2008 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Tonight's dinner - 12/09/08

I have frozen Surti Papdi Lilva so I am trying this recipe in approximation:
http://simplyaroma.blogspot.com/2008/12/avarekai-usali-surti-papdi-lilva-usal.html

Also making rava dosa: http://theyumblog.wordpress.com/2007/08/06/rava-dosa/

And potatoe curry from last night and

tomato pappu - masoor dhal

Copyright 2005-2008 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Quinoa Salad

I made a Quinoa Salad on a whim and it was yummy so my husband asked me to post it so I would remember. 

Ingredients: 

1/2 cup Quinoa 

1 Carrot, cubed

1 Zucchini, cubed

1 Bell Pepper, cubed

Handful parsley, chopped

Pine nuts and raisins to dress

Dressing: 

1 Tbsp Mustard

1/4 cup Olive Oil

1/8 cup Truffle Oil

1/4 cup Champagne Vinegar

4 Tbsp Lemon Juice

Salt, to taste

Pepper, to taste

Steps:

1. Cook Quinoa according to package instructions
2. Steam vegetables in microwave or stovetop
3. Make dressing by whipping all ingredients in list together by whisking in a big bowl.  Adjust ingredients to taste. 
4. After everything is cooked, stir Quinoa with vegetables and dressing
5. When serving add raisins and pine nuts to taste

Copyright 2005-2008 LeelaVegCooking. All Rights Reserved.

All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.