Rasheeda's Travel and Food Blog

Rasheeda's travel and food blog

Category: Food Blog

Food Blog / Vegetarian Recipes

Stir-fried Zucchini

Stir-fried Zucchini

It is a 15 minutes meal with plain steaming hot white rice. Very satisfying fast and easy meal.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 medium zucchinis
  • 1 small onion, finely chopped
  • ¼ cup olive oil
  • 1 tablespoon tomato paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black peper
  • ½ cup vegetable broth
  • 3 small red chilies, chopped garnish optional

Method
 

  1. Wash zucchini, cut the ends off and slice into thin discs.
  2. Heat olive oil in cast-iron skillet. When the oil is shimmering, add onion and stir-fry until translucent. 
  3. Add tomato paste and cook stirring to caramelize. Sugar in the tomato paste helps it to caramelize. 
  4. Add turmeric powder, crushed red pepper, garlic powder, onion powder, salt, and pepper. Cook stirring to fry spices for 1 minutes.
  5. Add zucchini and stir to coat it with the spices. Add broth ,stir to mix, cover and cook for 5 minutes on medium high heat. 
  6. Stir fry when the liquid evaporates until oil separate on the side. 
  7. Transfer to a bowl and sprinkle chopped red chilies for color and taste.
  8. Serve with plain white rice.

Food Blog / Vegetarian Recipes

Vibrant Vegetable Delight

Vibrant Vegetable Delight

Vibrant Vegetable Delight

This quick and easy vegetarian treat is very apetizing with its vibrant colors and texture. Served over white rice makes it very satisfying and healthy lunch or supper.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: light meal, Main Course, Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • ¼ cup olive oil
  • 2 tablespoon unsalted butter
  • ½ teaspoon cumin seeds
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon nigella seeds
  • ¼ teaspoon asafetida
  • 1 small onion, finely diced
  • 1 large Idaho potato, cut in 1-inch cubes
  • 2 medium carrots, peeled and cut in discs
  • ½ cup good quality frozedn corn
  • ½ cup frozen green peas
  • ½ red bell pepper, cut into large dice
  • 1 cup vegetable broth, or water
  • 1 teaspoon Fenugreek (dried methi leave)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon lemon juice
  • ½ teaspoon corn starch dissolved in ¼ cup water for slurry

Method
 

  1. Heat oil and butter in a skillet and add cumin seeds, mustard seeds, nigella seed and continue to fry for a minute or until mustard seeds pop. Sprinkle asafetida and mix well.
  2. Add onion, potatoes and carrots and fry on medium heat until potatoes are partially done.
  3. Add corn, peas, red bell peppers, and ½ cup broth or water. Bring it back to a boil. 
  4. Add methi (fenugreek leaves), salt, black pepper, and lemon juice.
  5. Let it cook on medium high heat until oil start to separate, stir-fry for a few minutes. 
  6. Add the remaining ½ cup water and bring it back to a simmer.
  7. Add cornstarch slurry, mix well and continue to cook just to get a thick sauce. Must season to taste. Right amount of salt is important.
  8. Remove and serve with white rice.

Food Blog / Mediterranean Cuisine

Maqluba (upside – down chicken and Rice

Maqluba (upside-down Rice and Chicken

This is a delicious Middle Eastern dish. It is somewhat time consuming but tastes beyond delicious. The best part is it can be a one-pot meal.
Print Recipe
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1 cup basmati rice, rinsed and soaked in hot water for 15 minutes
  • 1 pound chicken thigh, cut in smaller pieces
  • 2 teaspoon ginger/garlic paste
  • ½ teaspoon chili powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 tablespoons plain yogurt
  • 1 tablespoon lemon juice
  • 1 pinch saffron
  • 2 small round eggplants, cut in thick slices and salted
  • ¼ cup carrots cut in discs after peeling
  • ½ cup cauliflower floret, washed and pat dried
  • ¼ cup olive oil or ghee
  • 1 small onion sliced
  • 1 tablespoon pine nuts

Method
 

  1. Wash and soak rice in hot water for 15 minutes and set aside
  2. Cut chiken thighs in smaller pieces, remove excess fat and skin and wash well and let it drain in a colander for 10 minutes.
  3. In a bowl, add chicken, ginger/garlic paste, chili powder, salt, allspice powder, clove powder, yogurt,lemon juice and saffron. Mix thoroughly to coat the chicken with spices to let it marinate for an hour or more.
  4. In a fryer or a skillet heat enough oil to deep fry vegetables. Fry eggplants for no more than minute and remove from hot oil on to a paper-lined plate to remove excess oil
  5. In the same oil fry carrots and cauliflower separately and not for too long and transfer to a platter.
  6. In a Dutch oven, heat oil and add onion to fry until caramelized.
  7. Add marinated chicken to the onion and stirfry on high heat until well seared. Transfer to a plate with a slotted spoon to drain extra fat.
  8. use a heavy saucepan and add chicken in one layer. Top it with carrots, cauliflower and eggplants in layers.
  9. Well drain soaking rice and add as a top layer. smooth and press the rice down.
  10. Add 1½ cup water, cover the pan with aluminum foil and then with a lid.
  11. Place on medium high heat for 15 minutes. Lower heat and let it steam for 30 minutes.
  12. Remove from heat and let it stand for 15 minutes still covered.
  13. Invert the pan on a larg platter. Sprinkle toasted pine nuts on top to serve.

Food Blog / Vegetarian Recipes

Gallo Pinto (Costa Rican Rice and Beans)

Gallo Pinto (Costa Rican Rice and Beans)

Gallo Pinto (Costa Rican Rice and Beans)

It is a popular dish in Costa Rica. It is easy to make and can be served as one-pot meal. And for those who want to eat meat can serve it with meat or fish and what ever is desired.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: light meal, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked white rice
  • 3 tablespoons olive oil
  • 1 medium onion, finely sliced or diced
  • 2 cloves garlic, minced
  • ½ tablespoon cumin, lightly roasted and ground
  • ½ teaspoon red chili powder
  • ¼ teaspoon paprika or cayenne pepper
  • 1 15 oz. can black beans, drained and rinsed
  • 1 red bell pepper, cut into 1-inch dice
  • 1 teaspoon salt
  • ⅓ cup Lizano sauce (store bought) if not on hand, use the recipe below for homemade Lizano sauce
  • ¼ cup fresh cilantro, finely chopped

Equipment

  • wok is very useful but can be done either in a Dutch oven or any saucepan of your choice.

Method
 

  1. Add olive oil to a wok or heavy skillet, heat olive oil, add onion and garlic and sauté until onion is translucent and tender. 
  2. Add cumin powder, chili powder, and paprika, or cayenne. Sauté for a few seconds. 
  3. Add cooked rice, black beans and red bell peppers, and season with salt stir to combine thoroughly. 
  4. Pour store bought lizano sauce to the contents and stir to coat the rice evenly with the sauce.
  5. Continue to cook stirring for 10 minutes. Transfer to a bowl and sprinkle chopped cilantro as garnish before serving.
  6. The recipe is written for vegetarians, but I took the option of adding some cooked shrimps on top for my carnivore family as the image shows. Those who are vegetarian can make it without any meat or sea food component.

Notes

Lizano Sauce Recipe
if Lizano sauce is not on hand, you can make your own by blending  following ingredients.
1/2 cup grated onion
1 small carrots, grated
1 tablespoon lemon juice
1 tablespoon vinegar
1 tablespoon molasses
2 tablespoons vegetable broth
1/2  teaspoon salt
Blend all the above ingredients in a blender. Use the amount recipe calls for, and store the rest in a jar refrigerated for future use.
Click here: Trip to Costa Rica
 
 
 
 
 

Dessert Recipes / Food Blog

Simple Almond Cake

Simple Almond Cake

Simple Almond Cake

An incredibly easy recipe which results in a exquisite cake that looks like it has come from a good bakeery. It turns out delightfully rich and luxurious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 3 large eggs
  • 3 large egg whites
  • 1¼ cups granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon almond extract
  • ¼ teaspoon vanilla
  • 2½ cups almond flour
  • ¼ cup Turbinado sugar
  • ⅓ cup slivered almond

Equipment

  • 9-inch cake pan well greased befoer lining the bottom with parchment cutout and greasiong

Method
 

  1. In a large bowl, add eggs, egg whites, sugar, salt,almond extract, and vanilla.
  2. Whisk by hand until frothy.
  3. Add the almond flour and mix until a smooth batter forms.
  4. Pour batter into the prepared cake pan and smooth the top with offset spatula.
  5. Sprinkle ⅓ cup Turbinado sugar over the top evenly.
  6. Sprinkle ⅓ cup slivered almonds over the sugar layer and try to evenly cover the surface.
  7. Bake in a 350°F preheated oven on the middle rack for 45 to 55 minutes.
  8. Let it cool on a rack until it comes to room temperature.
  9. When cool, run a knife around the edges and invert on a rack and turn it over again the right side up on a plate. Now you are ready to cut into wedges and serve it .

Food Blog / Pasta Dishes

Fettuccine Alfredo Simplified

Fettucine Alfredo Simplified

Fettuccine Alfredo Simplified

It is the simplist and most delicious pasta recipe. Its unique richness makes it complete, and satisfying meal for lunch or Dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
15 minutes
Total Time 20 minutes
Servings: 2
Course: light meal, Main Course
Cuisine: Italian, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounce fettuccine
  • 3 ounce finely grated Parmesan Cheese ( grate with a microplane.
  • 3 tablespoons unsalted butter, cut into 6 slices
  • ½ teaspoon black pepper or to taste

Equipment

  • Dutch oven or heavy saucepan

Method
 

  1. Heat 2 quarts water or enough to cover the pasta with 1/2 tablespoon salt. When the water comes to a boil, add pasta stir and let it cook to al dente, about 10 to 12 minute. Make sure not to over cook.
  2. When the pasta is cooked al dente, remove 1/2 cup water with a ladle into a liquid measuring jar. Drain the pasta and return to the same saucepan.
  3. Return to heat, pour the reserved water over it along with grated Parmesan, and butter.
  4. Cook on medium high heat continuously stirring until all the cheese and butter melts and coats the pasta. Continue cooking until the liquid is absorbed, about 2 minutes.
  5. Remove the saucepan from heat, cover and let it rest
  6. meanwhile, put serving bowls in microwave or preheated 200° F oven for a few minutes to serve the pasta in warm bowls.
  7. Return saucepan over low heat, sprinkle desired amount black pepper, or leave it out, and cook stirring for another 30 second to coat fettuccini with the sauce.
  8. Serve hot in warm bowl. A delicious meal in minutes.

Notes

It is a great pleasure to cook and serve this pasta dish. It is quick, delicious and versatile. It can be served just as is, or as a fancy meal with accompaniments as luxurious as lamb chops, or simply with chicken Paillard. It is a favorite of kids and adults alike.

Food Blog / Vegetarian Recipes

Fasolada (Greek Navy Beans and Orzo Pasta Soup)

Fasolada (Greek Navy Beans and Orzo Soup)

Fasolada is a one pot meal ideal for those who want a fuss free, quick weeknight meal. 8 ounce beans and 4-ounce pasta makes enough quantity to feed four people. I got this recipe on line and make it often. It has become a favorite family one-pot meal. 
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: light meal, Snack, Soup
Cuisine: Indian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounce navy beans, or beans of your choice
  • ½ Cup Olive oil
  • 2 tablespoons unsalted butter
  • ½ medium onion
  • 1 stick celery
  • 1 large carrot
  • 3 cloves garlic
  • 1 inch fresh ginger root
  • 1 tablespoon tomato paste
  • 2 plum tomatoes, finely chopped
  • 1½ cup vegetable broth
  • 2 medium bay leaves
  • 1 teaspoon orange or lemon zest
  • 1 tablespoon orange or lemon juice
  • 1 tablespoon red crused pepper
  • 1 teaspoon salt season to taste
  • 1 teaspoon black pepper
  • ¼ cup orzo, cooked al dente
  • 1 tablespoon vinegar (scant tablespoon)
  • 1 tablespoon freshly chopped parsley

Equipment

  • Ducth oven
  • Pressure cooker

Method
 

  1. Do your prep by peeling and dicing onion, celery, carrots, garlic, and ginger or you can use a Ninja food chopper to zap all this in a few seconds. 
  2. Heat olive oil and butter in a Dutch oven or a heavy saucepan. Add diced aromatics (onion, carrots, celery, garlic and ginger) and let them sweat on very low heat until translucent and soft.
  3. Add tomato paste and cook stirring to caramelize it. Then add chopped tomatoes, bay leaves and continue to cook until tomatoes are cook down.
  4. Add 1½ cup vegetable broth and stir to mix. Bring it back to a boil.
  5. Add partly cooked bean, bay leaves, orange or lemon zest and juice, crushed red pepper, salt, and black pepper. Stir well to combine and let it cook medium low for one hour or long enough until the beans are tender.
  6. Add cooked pasta, vinegar, and stir to mix. Add remaining ½ cup broth and mix.
  7. Sprinkle fresh chopped parsley, cover and simmer for 30 more minutes.
  8. Serve with toasted garlic bread. 

Notes

Please read the recipe to have everything on hand. And read again to familiarize with the recipe instructions. Once you have an idea, you can proceed to complete the recipe. This would give you a good idea of the techniques, and will make it easy to put your own twist on it in future. you would also be able to use several variations of flavors to enhance it to your own personal taste or enjoy the original the way it is.

Food Blog / Vegetarian Recipes

Curried Cauliflower and Carrots

Curried Cauliflower and Carrots

Curried Cauliflower and Carrots

This is a really delicious and healthy recipe of cauliflower done Indian way. It is easy and can keep refrigerated for more than 2 to 3 days, but never lasts long enough because of its popular demand.
Print Recipe Pin Recipe
Prep Time 30 minutes
45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1 head Cauliflower, cut into floret, washed and set aside
  • 1/4 cup olive oil
  • 1 medium onion, cut in small dice
  • 2 large carrots, peeled and cut into discs
  • 1 sprig curry leaves optional but recommended
  • 4 cloves garlic, fine chopped
  • 1 inch fresh ginger root, grated
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 tablespoon fresh, chopped cilantro
  • 1 tablespoon fresh, chopped mint
  • 4 small green chilies
  • 1 cup vegetable broth or water (use more if you need to)
  • 1 teaspoon cornstarch +¼ cup water to make a slurry
  • 1 teaspoon fresh, cilantro finely chopped for garnisah

Equipment

  • Any good sized heavy saucepan

Method
 

  1. In a cast iron skillet or saucepan of your choice, heat olive oil. Add onion, carrots and curry leaves (if using) and cook on low heat until vegetables are partly cooked.
  2. Put the heat up to medium high and add, garlic, ginger and sauté to get the ginger and garlic slightly fried.
  3. Add chili powder, turmeric powder, salt, cilantro, mint, and green chilies and cook stirring for 2 minutes.
  4. Add prepared cauliflower and stir fry for 2 minutes on high heat.
  5. Add ¾ cup broth, or water saving the rest for later.
  6. Mix, cover and cook until most of the water evaporates. Fry the contents until oil separates on the sides.
  7. Add rest of the broth, ¼ cup, and bring it back to a boil. 
  8. Add cornstarch slurry and stir to combine well.  Continue to cook until sauce thickens. Turn the heat off, cover and let it rest for 10 minutes before serving.
  9. Serve in a bowl and garnish with cilantro.