Cold Cucumber Sandwiches

I was at the library the other day and I picked up this movie called ‘Marley and Me’.  This is a comedy-drama about a couple and how an incorrigible dog becomes a part of their family.  A warning for those who are into action and espionage, this is very much a chick flick.  With my schedule, I fear I may have to return it without being able to watch it.  However, with the long weekend coming up, I am hoping I will be able to squeeze it in somewhere, even if I do it in 20 minute phases.  You see, my problem is when I sit down to watch a movie, I like to watch it undisturbed.  All the characters in the movie have my undivided attention and I hang on to every word.  This means, I wait until both kids are asleep, and all needs and wants fulfilled, before I embark on my movie-watching venture.  I made the mistake once of turning on the TV in an attempt to watch a show, with everyone still in their element at home, and I discovered that I spent 8 of the entire 10 minutes rewinding, and playing with the volume, straining to catch every word and dialogue spoken.  What does a girl have to do to get a half hour (or an hour and a half) of uninterrupted “me” time?!

So, the movie watching has taken priority over reading (blush), and cleaning closets (a huge project that is getting bigger each time I postpone it!) .  I read yesterday that one should throw away five things daily in an effort to de-clutter.  I have been putting off my feng shui bedroom renovation project because it starts with de-cluttering!  More on that later…

I am sure you all have plans for the 4^th of July weekend.  Many of us will enjoy barbeques, while the rest will head over to the beach.  For our office celebrations tomorrow, I am planning on taking something simple –  cucumber tea sandwiches.  These are easy and yummy, and just right for the summer time.

Cool Cucumber Sandwiches

Sliced Sandwich Bread - remove crust

Cucumbers - very thinly sliced

Mayonnaise

Salt and Pepper

Chopped Cilantro for garnish

Photo from VeganYumYum

Spread mayonnaise on bread slices.   Arrange cucumber on these slices and sprinkle salt and pepper on top.  Garnish with cilantro.

Variations:   You may use whole wheat or multigrain bread, or even the "Very Thin" sliced bread.  Substitute butter or cream cheese for mayonnaise.  Use other herbs for garnish.  Use cookie cutters for different shapes, or ketchup and other condiments for color and flavor.

"Love Actually", loved it!

I love watching movies.  But, working full time, with two little ones in tow at home, I hardly ever have the chance to watch any.  So, when I do get a chance, I pick something that leaves me happy, and makes me feel like it was so worth it. 

I 'd once asked my sis' if she had any recommendations for a silly, cozy movie, and she had suggested "Love Actually".  Very recently, I had the chance to view this movie from 2003 (Lots of catching up to do!). And I loved it.  It's warm and charming, a classic chick flick, with some humor thrown in.  It didn't hurt that this is a British film, I rather fancy their accent!

As all archetypal foodies will agree, any good movie must be enjoyed with a good snack. Here is my recipe for homemade baked chips - nutritious even, since they are made from sweet potatoes.

Sweet Potato Crisps

2 large sweet potatoes - sliced (use a mandolin for thin, even slices)
1 tsp salt
1 tsp pepper
1/4 tsp cumin powder
1/2 tsp garlic powder
1 tbsp Olive oil

Preheat oven to 400 degrees.
Arrange the sweet potato slices on a baking tray, drizzle with olive oil and add seasononing.  Toss to coat all slices. Bake both sides for about 8 minutes each until crisp.

Variations: Substitute sweet potatoes with potatoes, add herbs like rosemary for a different flavor.

Other TV snack options include sliced apples, yogurt and plain popcorn (healthy options, of course). A more delectable choice for those with a sweet tooth is strawberries dipped in dark chocolate.  Enjoy!

Sunday night is Sandwich night

It's amazing how fast the weekend zips by. One moment, I am basking in the idea of resting and enjoying myself (the promise of Friday nights), and in the blink of an eye, I find myself feverishly trying to wrap things up before the weekend is over.

We just got back from a lovely princess theme party where my older daughter had a grand time playing dress up and story time, savoring cake, and crafting a necklace.   It's got me thinking about what I am going to do for my two little ones' birthdays.  They are turning 5 and 1 in a couple of months.   There is an ice cream place not too far off which might be a hit for the summer.  There is also the option of hosting at home with outside entertainment for the kids.  My older daughter has a guest list all prepared for her party.  On the other hand, my little one turns 1, so this would be a big one, we may invite relatives and friends from all over the country.  Maybe we should celebrate both parties together...lots to think about.  Any suggestions on how we could have a rocking birthday party for the girls, I wanna know about them.  Do post your ideas for me.

And now, back to Sunday night dinner.  Nothing's easier than sandwiches. 

Vegetable Sandwich

Slices of :
Sandwich Bread
1 Potato, boiled
1 Cucumber
1 Red Onion
1 Tomato
Cheese (provolone or your personal favorite)

1/2 cup Green Chutney(see recipe below for fresh homemade)
3 tsp Chaat masala (tangy -spicy masala from Indian grocery store)
Salt to taste
Butter

Apply green chutney on one side of all the bread slices, and butter on the other.
Now arrange all veg. slices on chutney-ed bread, followed by cheese, sprinkle chaat masala on top, then grill the closed sandwiches.
Serve with ketchup or hot sauce.
This is so quick, and so yum!

The green chutney can be store bought, or homemade per recipe below:

Green Chutney

1 bunch cilantro
3 large cloves of garlic
salt to taste
2 drops of lemon (optional)
3 green chillies (optional- for those who like it hot)

Blend all ingredients and you have yourself some delicious cilantro chutney.  There are many different variations to this basic recipe.  You may add some peanuts to the mix.  Or substitute cilantro and garlic with mint and onion. 

Until tomorrow, sayonara.

So Happy It's Thursday!

It's only Thursday and I am already thinking of quick recipes that would leave me more time to do other things over the weekend.  For a quick brunch item that is packed with nutrients, try a vegetable frittata.  This is kinda like a crustless quiche, without the flour, or like a big fat omelette, made with eggs and filled with all your favorite vegetables and herbs for flavor.  Easy to make, easy to eat.

Vegetable Frittata

8 eggs

1/4 cup Diced Zucchini/Squash

1/4 cup Baby spinach, torn to pieces

1/4 cup Bell Peppers strips - make it colorful

1/4 cup Diced Plum Tomatoes

1/4 cup chopped leek

2 tbsp Chopped Cilantro

1/4 cup Provolone cheese - soft, grated

2 tsp Garlic paste

2 tbsp Oil

Salt and Pepper to taste

Preheat oven to 350°F. 

Heat olive oil in a pan and saute garlic. Add vegetables and cook for a few minutes. Season with salt and pepper.

In a mixing bowl, beat eggs and mix in the sauteed vegetables and then the cheese.

Grease a Pyrex dish or baking pan, pour in the frittata "batter" and bake for 30 minutes or until toothpick inserted into frittata comes out clean.

Add any other vegetables of your choice to make this your own.  Experiment with other herbs such as basil.  Spice it up with some chopped jalapeno in the mix! 

Make a picnic out of this with salad, slices of pound cake and lemonade.

Strawberry Salad

In the season of strawberries, what better to eat than Strawberry Salad?   I have a wonderful recipe to share with all of  you that I just love to eat during the summer.   This is light, healthy and will favor your taste buds as well.

Strawberry Salad
1 cup sliced strawberries
1 cup baby spinach
1/5 cup almond slivers(blanched, roasted, salted, any way you like 'em)

For the dressing:
2 tbsp olive oil
salt to taste
1 tsp orange juice
2 tsp honey(optional - I like that tinge of sweet)
1 tbsp finely chopped chives for garnish and flavor
a dash of cinnamon

Whisk dressing ingredients in a mixing bowl until smooth.  Add strawberries,spinach and almonds to the blend and toss.  Eat fresh or chilled.

Variations: Sometimes, I add red pears or apples and/or dates, to make this more filling and healthy.  You may add walnuts too.  Use mixed greens instead of spinach for a change. Goat cheese is another way to go for added nutrients.  Add your own special touch with raspberry vinaigrette, or spice it up with some cayenne pepper.

Let me in on your twists on salads this summer. 

Waking up on a Wednesday

Yesterday a co-worker and I talked about the goodness of drinking smoothies, and how very easy they are to make.  It's a good way to get those fruits in, she said.  That got me thinking, maybe I could start off today with a delicious smoothie.  Usually, my week day mornings don't afford me much time, so we 'll go in for a super easy recipe.  Since mangoes are in season and they taste divine, how about a Mango smoothie? 

Breakfast Mango Smoothie

1 peeled and diced mango(ripe one preferred)

½ cup orange juice

1/4 cup greek yogurt (plain/flavored)

2 tablespoons honey

2 ice cubes

Throw all ingredients into blender until pureed.  Pour into glass/travel mug and enjoy.

This was an easy one.  Feel free to experiment with different fruits in season this time of the year, like berries. Add a banana for a powerhouse smoothie.  You could also do fruit-veggie combos that give you atleast one serving of each for the day.   I like to add the greek yogurt for calcium and protein.  There may be some who feel the OJ and yogurt are conflicting foods, and you may leave out one of the ingredients.  Have a delectable day!

Smart Sunday Supper

This weekend would have been a "All Housework" (laundry, vacuum, cooking, cleaning and grocery shopping), "No Play" kinda weekend had it not been for an impromptu invitation from a close friend to meet at her place for tea.  I gladly accepted and loaded my troops into my faithful old Subaru to head over to hers.  She had also invited another sweet friend, and the three of us launched into our rants of wifely/motherly woes and delights, with lots of good laughs thrown in.

When we reached home, it was time for dinner, and all I wanted to do was to call it a night with a smile on my face as I indulged in an enjoyable recollection of our recent talkfest.  What could I whip up quick that no one would (hopefully) frown over, and it wouldn't take me more than 20 minutes (is this even possible?)?  At times like this, an imaginary timer goes off in my head that makes me dash about the kitchen like I was in a race to get to the finish line.  I decided to go with Oriental style stir fry and noodles.  The catch - this is quick only if you use frozen/pre-cut vegetables - but I read somewhere that they pack these fresh to keep all the nutrients in, so no guilt there, right?  For those of you who are willing to put in a little more time, especially for the chopping experts, I recommend using fresh vegetables for better flavor and well, freshness.

Noodles - Asian-style

1 pack instant noodles per person ( I prefer Ching's - they cook in four minutes!)
Vegetables strips/shreds: Carrots, Cabbage, Peas, Corn, Beans, etc - Or use the frozen mixed vegetables blend
1 tsp garlic per pack of noodles
1 tsp low sodium soy sauce per pack of noodles
1 tbsp oil
salt and pepper to taste
2 tsp Sriracha sauce for spice (optional)

Put noodles to boil , add vegetables.  Drain and set aside in strainer. 
In a pan/wok, add oil, saute garlic.  Now add noodles and vegetables, mix in soy sauce and salt and pepper.  And voila! the noodles are ready in a matter of minutes!

This dish can be improvised with the addition of mushrooms, bean sprouts (fresh or canned), baby corn (frozen or canned),water chestnuts (canned) - these would be in the international section of the grocery store along with egg noodles and the like.  Also, some like to add white pepper instead of black, it is typically hotter and offers a better kick.  And last but not the least, drizzle some sesame oil on the noodles and serve.  Mind you, sesame oil has an intense aroma and flavor so check with everyone first!  Please let me know what your experience is like when making this, and share your variations.

Okay, so that's the noodles, now the stir fry - this is super easy with the frozen Stir Fry blend from the market.

Vegetable Stir Fry

1 large pack of Stir Fry blend from frozen section - this would include peppers, onions, broccoli and more
1 tbsp oil
1 tbsp garlic ( you can tell I love garlic - it's all about the flavor)
3 tsp low sodium soy sauce 
salt to taste
Crushed red pepper for heat (optional)
Chopped parsley for garnishing

Add oil to pan/wok  and throw in vegetables, add salt.  Stir often until cooked but crunchy - make sure they don't get overcooked and mushy or they will be no fun to eat.  Once done, we flavor as follows - add the garlic and mix it in, add soy sauce, red crushed pepper and garnish with parsley.  Looks yummy, tastes great! 

I always complement this meal with fortune cookies or ice cream in the end.  The kids love it, and so do the grown-ups!