Category: Recipes

Glamban Camping

On By wendytrivediIn lifestyle prep, RecipesLeave a comment

Urban Camping according to urban dictionary.com is

“setting up camp in an urban location, be it a rooftop, a derelict building, a doorway or other urban space.  

So I guess my definition should really be Glamban Camping, making it the urban equivalent to  “Glamping” (glam camping).

Out door camping has never held much allure for me, why go to the bathroom in the woods when there is a perfectly good bathroom in your home or a hotel?  Why deal with mosquitos when you can open a screened window or turn on the a/c?  I know that many will disagree with me, citing how wonderful it is to be one with nature and all that.  Good for you!  And i mean that with no disrespect at all, I admire your willingness to endure minor annoyances in order to be outside and close with nature.  And that you find something so magical in it that its worth it.  In all honesty its just something that I don’t understand and can’t relate to.  I would love to go for a long hike outside, but then at dusk when the bugs and bats come out, and its hard to see any snakes or other animals about, I prefer to cosy up in my own bed or a hotel room.  Hence my version of Glamban Camping.

So on a recent weekend away with my husband, i packed the car for a fun weekend of Glamban Camping, and here is what I packed for food.  In future posts I will go over travel essentials, what to have in your overnight/ weekend bags/ checklists for travel etcetera.  However as far as food,  maybe there will be something in this list that will appeal to you for your next weekend away.  Because we were driving, it was easy to pack this much, but in a future post I will show what I would bring for a weekend of travel by air.  I have a large cooler that has a detachable roller base, and put all the perishable items in this, and upon arriving in the hotel room unpacked them into the fridge.

 

Mini Portable espresso maker

Ground coffee

half and half

12 pack of carbonated water, (along with a large bottle each 1.5 liters)

2 bottles of prosecco and one bottle of wine

2 champagne glasses

corkscrew

Carrot sticks

Hummus

goat cheese

Brie cheese

French bread

proscuitto

turkey slices

crackers

strawberries

4 instant oatmeal cups.

Bananas

A bag of dark chocolate truffles

napkins

plastic cutlery

paper plates

 

Why did I bother to pack all of this?  Well, we arrived about 9 pm to the hotel, and I met my husband after he was at a trade convention for the week, and I had driven about 2 and half hours to get to him.  I knew we would be exhausted.  So when we arrived at the hotel all we wanted to do was relax and not have to go out to find a restaurant for dinner or make any more effort than we needed to!  I was able to give him a glass of prosecco and make a really nice sandwich for him, with some carrot sticks and humus on the side.  And we finished it off with a couple of dark chocolate truffles before collapsing into a deep sleep.  Why was this better than just going out to dinner? Well we were able to eat right away and not wait for room service, and also saved a lot of money by having bought things at the supermarket instead of ordering from a restaurant.

Ok, so let me preface the next part by saying that nothing makes me happier than a good cup of coffee in the morning, and I can be a bit of a coffee snob- there, I admit it. The next morning, I made a couple cups of espresso each, complete with fresh half and half for me.  This, served in the mugs from the hotel saved us from the generic hotel coffee, and let us each have as much as we wanted without having to order room service or find a local Starbucks for our second cup.  In the microwave I heated up water for our oatmeal, again having a healthier breakfast and not paying for a breakfast out. (I could have heated up water in the coffee maker from the hotel if there was not microwave.)

All the while we were drinking our preferred brand of sparkling water, and relaxing!  We were able to have a really luxurious weekend with lots of good food, and save a lot just by some simple planning.  And nothing went to waste, whatever we didn’t have over the weekend, I put back in the cooler and just brought home to eat the next week.

portable coffee bar
The basics

So next time you are away for business or just for the weekend, a little planning can not only save you a lot of time and money, but also make your day a little happier with some of your favorite things.

Please comment below with any of your thoughts or ideas for other items or things to include on a romantic hotel weekend away.

Still trying to figure out hyperlinks, but I found a similar coffee maker here

Delonghi EMK6 Alicia Electric Moka Espresso Coffee Maker

http://www.amazon.com/dp/B00009W5F0/ref=cm_sw_em_r_mt_dp_U_98cCCbHX4JNB3

 

 

Okra that isn’t slimy !

On By wendytrivediIn indian food, RecipesLeave a comment

IMG_3501You hate Okra because of the texture?  You have to try this Indian spiced okra that is served dry.  No sliminess at all!

Ingredients

  • Okra (however much you will eat, or more for leftovers)
  • 1 tsp Vegetable Oil
  • 1/4 tsp or to taste Hot red Chili powder
  • 1/4 tsp Turmeric
  • 1 tsp Cumin seeds
  • dash of Asafetida
  • 1 tsp or to taste Salt
  • 2 tsp Coriander powder
  • Optional- 1 tbsp Besan or Chick Pea flour if you have it

Use frozen or fresh okra, if fresh, wash and then let them dry thoroughly before cutting to avoid the sticky sap spreading. Slice across from top to bottom making little circles and put aside.

 

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In a large pan, heat 1 tsp of oil over medium heat.  Once one cumin seed dances and sizzles the oil is ready- add the rest of the cumin and stir for 30 seconds into the oil.  Add your asafetida and Turmeric.  Add the okra, red chili powder and cumin.

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Stir once or twice and then cover for about 2-3 minutes. Keep checking it to make sure that its not burning on the bottom, you may want to lower the heat, but try not to stir because all that sticky sap will make it hard to stir.

After the okra has softened about 3 minutes over medium heat, uncover and keep cooking until the sap dissipates and the okra seems to be a bit dry.

Now add the salt and besan if using and stir for another minute.

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Take off the heat and enjoy!  I often serve this with some rotis and rice for a healthy lunch.  Would go well with beer or a Savignon Blanc if you are having this for dinner.

Weight Loss Indian Cabbage

On By wendytrivediIn Diet Food, indian foodLeave a comment

When you have had a few too many good meals, and your clothes are a bit tight, this is the perfect thing to eat.  0 points on Weight Watchers, and only one teaspoon of oil, this is filling and full of fiber also.  Nothing like cabbage to clean you out!

Ingredients:

  • Red or Green Cabbage
  • Oil
  • 1 tsp Cumin Seeds
  • Dash of Asafetida
  • 1/4 tsp Turmeric
  • 1/2 tsp Salt
  • 1/4 CWater

Shred the cabbage finely, I use a mandolin to make this easy.  If you are using a knife, cut as thinly as possible.

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Heat one teaspoon of oil in a large pan over medium heat.  Once a cumin seed starts to dance in the hot oil, it is ready.  Add cumin seeds and stir for 30 seconds into the oil.  Now a dash of Asafetida.  Add the turmeric and mix together.  Add the shredded cabbage, and add about 1/2 tsp salt.  Mix the cabbage thoroughly, and add the water if its not mixing well.  It will seem like a lot of cabbage, but it cooks down quite a bit.

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Cover and let cook for about 5 minutes, checking occasionally to make sure its steaming and not burning at the bottom. (Another reason I like to add water.) After about  5 minutes, or when the cabbage starts to wilt, uncover and mix again.  I like to continue to cook it on medium heat for another minute or two until the water evaporates and its a little dry.  Remove from heat and serve with Roti and Rice, or even alone if you want.  It has a sweet, nutty sort of flavor that makes it really satisfying, and fills you up!

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Summer Tomato Salad

On By wendytrivediIn SaladsLeave a comment

 

IMG_3575Possibly one of the easiest, but most loved side dishes or appetizer.  The tomatoes are the star, so make sure you have juicy ripe red tomatoes.  Get them at a local farm stand in the summer, or if you get them at the supermarket at least let them get nice and ripe at home by keeping them out for a couple days.  (One tip, never put tomatoes in the refrigerator as they will get hard and mealy.  Always keep them on the counter or on a windowsill so they keep their texture!)

Ingredients

  • Fresh tomatoes- approximately one to two per person depending on size
  • Fresh Mozzarella Cheese
  • Basil
  • Salt
  • Pepper
  • Good olive oil
  • Balsamic Vinegar
  • Optional- I always use Knorr herb seasoning instead of salt.

 

Cut tomatoes from bottom to top in circles, lay on a platter.  Put cheese on top of the tomatoes. I like to rip up the mozzarella so that each slice of tomato gets its own cheese.

Chiffonade the basil.  This means stack the basil leaves on top of each other, roll them up, and using a sharp knife that is not serrated, slice strips of the rolled up basil. (A serrated knife will rip the basil and bruise it.)  The reason for doing this is to keep the basil from brushing and browning.  Also this way you can spread the taste of the basil thought the dish.  Big leaves are harder to deal with, and not every bite will have a basil flavor.

Now use that pepper mill and generously pepper the tomatoes, basil and mozzarella.  Add some salt or other seasoning (like the Knorr).  Drizzle over the good olive oil, and top with some drizzled balsamic vinegar for the crowning touch.

Easy, Summery and happy! Enjoy with a glass of prosecco, white or red wine or beer depending on what you are serving with it!

Mango Fish Tacos

On By wendytrivediIn MexicanLeave a comment

When you see the perfect mangos, pick them up and make this amazing easy dinner!  I always have some fish in the freezer, and this time I made tacos with Orange Roughy, a fish we get a lot in Florida, but you could use any firmer white fish such as Corvina, Mahi Mahi, Talapia or Cod.

Ingredients:

  • Any type of white fish (just estimate enough fish for each person)
  • Chili powder
  • Limes (2)
  • Salt
  • Soft Tortillas (your choice of corn or flour)
  • Mangos 1-2
  • Red Onion
  • Cilantro
  • Cabbage- red or green
  • Optional Jalipino if you like it hot!

 

*Thaw frozen fish over night in the refrigerator, or I usually soak it in warm water for about half an hour. (There is some debate on if this is safe food handling, but if its going to be cooked through I have never had a problem.  Follow your preference, and when in doubt thaw in the fridge.)  I have never had luck with the microwave defrost, it always starts to cook the fish. Again, your choice of method.

Pre-heat oven to 350.  Put the fish in a casserole dish or other oven safe dish.  Salt one side, add chili powder and some lime zest.  Turn over the fish and repeat on the other side. Then squeeze half of a lime over the fish.  Bake for 20-30 minutes until the fish is cooked through and flakes easily.

While the fish is cooking, dice the mangos, dice red onion, and chop about 1/4-1/2 cup cilantro.  Put them all into a bowl, and squeeze the other half of the lime over the salsa.  At this point I divided it up and put some aside for my daughter who doesn’t like hot spicy food, and with the other half I added some diced jalipino.

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With a mandolin or very sharp knife shred some cabbage

When the fish is cooked, set it to cool for 10 minutes.  (You should always let any type of meat sit for at least 5-10 minutes so that it will retain its juices.)

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Assemble the tacos with a little mango salsa at the bottom, shredded cabbage, fish and more mango salsa on top.  Or bring the ingredients to the table and let everyone assemble their own.  Healthy and fun, and most of all delicous! Serve with a cold beer or margarita for an outstanding meal.

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A Cool Soup For A Hot Day

On By wendytrivediIn SoupsLeave a comment

When the temperature soars, choose this cool soup for a standout first course.  This recipe is one from my Swiss grandmother who cooked at home like a five star chef.  She made us all a cookbook of some of her greatest recipes, and this is from that beautiful book.

Chilled Melon Soup

  • 3 Cups cubed peeled honeydew melon (I just used half of one)
  • 3 Cups cubed peeled cantelope
  • 1/4 C Vodka divided
  • 1/4 C Firmly packed brown sugar divided
  • Juice from 1 lime divided
  • 3/4 C cleaned strawberries

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Place honeydew in a blender or bullet and puree until smooth.  Add two tablespoons of Vodka, two tablespoons of packed brown sugar, and half of a lime.  Do a final blend and put into a container that is easy to pour from, and put in the fridge. Follow the same instructions for the cantaloupe, and store in a separate container.  Finally, puree the strawberries and again put in a separate container in the fridge.

To serve, pour about 1/2 Cup of the cantaloupe mixture into an individual bowl. Then pour the honeydew mixture into the center of the bowl, and finally a couple tablespoons into the center of that.  You can play with this and make dots, swirl with a toothpick and just have fun with it.  Your friends will be so impressed, and it is so easy to make!

IMG_3571*Here is the page from the recipe book that my grandmother made, she epitomized elegance, and taught me so much from the kitchen to the table.  These were her glass bowls and plates and they are perfect for this soup.

Kala Channa

On By wendytrivediIn indian food, RecipesLeave a comment

A Easy Lunch or dinner that cooks while you do something else.

Today was one of those days that I had to go do a few errands in the morning, and knew it would be close to or just after 12 when I returned home.   We have found that eating a good lunch has helped us have more energy through the day and also keeps us from eating snack food later in the day.  I wanted to make sure that something would be almost ready to go when I got home.  Luckily I keep Kala Channa, or Desi Chickpeas on hand. Easy to throw into the instant pot while I run to do errands!  The recipe is simple, and I generally have everything that I need in my spice drawer or pantry.  For this you will need (preferably) an instant pot.  If you haven’t invested in one yet, you can use a pressure cooker, however you will have to attend to it more often.  Here is my recipe:

  • 1 cup kala channa (desi chickpeas) found at your local Indian market

  • 3 cups of water

  • 1 tsp of oil

  • 1 tsp cumin seeds

  • 1 dash Asafetida

  • 1/4 tsp hot red chili powder

  • 2 tsp coriander powder

  • 1 tsp salt

  • 1 lime

  • 1/4 cup chopped cilantro

  • Optional- Amchur powder (dried mango powder)

  • 1 tsp cumin seeds

  • 1 dash Asafetida

  • 1/4 tsp hot red chili powder

  • 2 tsp coriander powder

  • 1 tsp salt

  • 1 lime

  • 1/4 cup chopped cilantro

  • Optional- Amchur powder (dried mango powder)

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This is where the sauté feature on the instant pot comes in really handy, set to sauté, and put the 1 tsp of oil in to warm up.  This is drastically less oil than a regular recipe that you might find, but I think its even better.  Once the oil has heated, drop one cumin seed into the hot oil.  If it sizzles and moves a bit, then its ready to go.  Add the rest of the cumin seeds and stir into the oil.  Let this cook for about thirty seconds.  Next add a good dash of Asafetida.  If you have never cooked with this you may be in for a surprise- it smells terrible!  But once it’s cooked into the dish, it gives a great flavor.  It also helps to reduce the gas you may get from eating so healthy!  I always laugh to myself as I add this. Cook for another 30 seconds, and add the kala channa and water.  Stir.  Now add the 2 tsp of coriander powder and 1/4 tsp hot red chili powder. (feel free to add more if you like it really spicy, or skip this totally if you don’t like it hot.  I have found that this is just enough for me, and is mild-medium.) Next add 1 tsp salt, and the amchur powder if you are using it.  I like to add it in as it gives it a slightly sour taste that adds to this dish.

Set the instant pot to the beans setting, and go do something else!  I also at this time will start rice in the rice cooker so that they will both be done about the same time.

Once the bean cycle has ended, and the pressure button has gone down, open up the instant pot and set it back to sauté.  I like to cook off about half of the left over water, reserving the rest for a sort of gravy to put over the rice.  Add the juice of half a lime, and cut the other half to serve along side the dish.

Add cilantro to the top of the dish to serve along side the rice, and you have a super healthy easy meal!

If you are more organized and plan the day before, soak the chick peas in water over night for a more tender dish.  I actually like it both ways, and don’t mind the firmer texture of the chick peas that go right into the instant pot, but you may prefer it softer.  Try it both ways and see what you like better!

(*Note- if you are using a pressure cooker refer to the guide for chickpeas or beans, and sauté as in the recipe. )

If you decide to try this dish let me know how it turned out!

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Lunch – stuffed baby eggplants Mumbai style

On By wendytrivediIn RecipesLeave a comment

I went to the farmers market yesterday and I found these wonderful baby eggplants.I knew I had to do something with them they were too cute to pass up! so I remembered a recipe that I had made a few years ago called maharashtrian stuffed eggplants. As many of you will come to find out my husband is Indian and so he loves it anytime I want to cook Indian food. I have come to have a new appreciation for Indian food with all the wonderful exotic spices and smells that come out of your kitchen, when you’re cooking it’s like a feast for the senses before you even take the first bite! This is a recipe that comes from the state of India called Maharashtra in which Bombay or now we say Mumbai is located.  I tend to tone down the recipies a bit, but you can spice up or down depending on your tastes!

Maharashtrian stuffed baby eggplants

Serves 2 with rice:

2 onions

3 cloves garlic

1/2 tsp amchur powder (pomegranate- find at ethnic/indian grocery)

3tbs shredded coconut- unsweet if you can find it, or if you use sweetened skip the sugar

2 tsp coriander powder

2 tsp garem masala powder

1/2 tsp turmeric powder

1 tsp brown sugar

1tsp red hot chili powder- can substitute cayenne. Add to taste depending on how hot you like it!

3 large garlic cloves.

Dash of salt or to taste- I try to use less salt these days, but sometimes you need a little at least to really bring out the flavors.

Toss all the ingredients in a blender with some water and chop roughly.

Take 6 baby eggplants and slice them from stem to end down the middle. Then rotate them again 1/4 way and slice again. Now you have made it into quarters, but they are attached at the top by the stem.

Divide half the mixture from the blender and stuff the eggplants with it.

Heat up a large sauté pan with 1tbs oil over medium heat, once it’s warm, toss in a cumin seed. If it dances around in the pan, the oil is hot enough!

Add:

1tsp cumin seeds

1tsp black mustard seeds

Pinch of hing or asafetida powder

Let the seeds crack and the mustard seeds pop.  Then add the other half of the onion mix and cook until onions become translucent.  Add stuffed baby eggplants, and cover and cook for 5 min, turn eggplants over, and add 1/2 cup warm water.  Cover and cook for another 20-25 min on med low to low heat until the eggplants are soft.

* ps- add more water as needed, it can dry out quickly. You can keep adding water if you like it with a little more gravy or “curry”, or let it dry a bit but not burn.  I personally like a little more curry (gravy) to soak into the rice a bit

Serve over rice and garnish with cilantro for a low fat and healthy yummy lunch!

Let me know what you think!