Soni's Food

Indian Inspiration!

Spinach Pesto Chicken Kebabs

03 | 08 | 2014
By Soni Sinha

Grilled foods cannot be complete without some juicy, moist kebabs.For our weekend bbq,I made these Chicken Kebabs with my  Spinach Pecan Pesto and it was just delicious.Spinach and Chicken go very well together and with the garlic and parmesan there’s some great flavors going on in these kebabs.You can use your own favorite pesto for this recipe.I just happened to have some fresh spinach waiting to be used and always have pecans on hand.

Spinach Pesto Chicken Kebabs

As I mentioned in my earlier post, I’ve been busy entertaining this summer and luckily was able to take pictures of these gorgeous kebabs.I added some onions and peppers for some extra crunch.The kebabs were marinated in the pesto for about 4 hours and grilled for about 7-8 minnutes on each side until they developed all those yummy grill marks.

spinach pecan pesto

My Spinach Pecan Pesto is super easy and is a great way to enjoy some clean, healthy flavors in your food.Apart from using it in your favorite pasta, you can also use it as a condiment/dip,marinade,base in your wraps/burritos, sandwich and so on.

I served the kebabs with some Couscous Tabbouleh alongside some grilled veggies for a delicious summer meal.Not to be missed this season.Enjoy!

Spinach Pesto Chicken Kebabs 1

 

Spinach Pesto Chicken Kebabs

Spinach Pesto Chicken Kebabs

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Ingredients
  

  • Chicken Breasts cubed-1 lb
  • Spinach Pecan Pesto-5-6 tbsp
  • Onions-1 large cubed
  • Peppers-2 cubed
  • Grape tomatoes-5-6
  • Salt and pepper
  • Olive Oil

Instructions
 

  • Marinate the chicken in the pesto for about 4 hours.
  • Arrange the chicken,onions,peppers,grapr tomatoes on a skewer.
  • Sprinkle some salt and pepper all over and grill for about 7-8 minutes turning every few minutes until evenly cooked.

Mixed Vegetable Curry

21 | 07 | 2014
By Soni Sinha

Is it just me or this summer is really going-by way too fast!We’re already inching towards the end of July and there’s just one more month of summer vacation left.I’ve been busy with lots of entertaining and cooking, but somehow not all recipes make it to my blog.I cooked a variety of dishes this past month, but couldn’t take pictures of any.But I promise you that those recipes will be made again so I can share them with you!

Mixed Vegetable Curry 2

With so much going on during the summer, easy family recipes is what everyone is look for, and I’ve got for you exactly that.An easy Mixed Vegetable Curry that you can make using your favorite frozen mixed vegetable pack.I like to add in some fresh cauliflower for some body and also some extra flavor.This dish is a staple if I’m in a rush or if we’ve been out all day and need something fast on the table.

Mixed Vegetable Curry 1

I make it just like any other Indian sauce beginning with browning the onions followed by ginger-garlic, spices and tomatoes.The spices I use are typically ground cumin,coriander,garam masala, turmeric and  chili.The redolence is unbelievable and the once the veggies are added into the sauce, its just waiting to be scooped up with some warm rotis or naan.If you desire the sauce more creamier, you could also add a tablespoon of some sour cream or heavy cream towards the end.Enjoy.

Mixed Vegetable Curry

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Ingredients
  

  • 2 cups of frozen mixed veg pck
  • 1 cup fresh small cauliflower florets
  • Onions-2 small finely chopped
  • Fresh crushed ginger-2 tsp
  • Fresh crushed garlic-2 tsp
  • Tomatoes-2 small pureed
  • Ground cumin-1 tsp
  • Ground coriander-2 tsp
  • Turmeric-1/2 tsp
  • Red chili powder-1/2 tsp
  • Garam masala-1/2 tsp
  • Water-1/2 cup or more if req
  • Oil-3 tbsp
  • Salt to tatse

Instructions
 

  • In a skillet heat oil and add onions.
  • Brown until golden on medium heat and add ginger and garlic.
  • Saute for a minute and add the spices.
  • Saute for another minute or two until aromatic and add the tomato puree.
  • Cook the mixture until you see oil separating from the sides.
  • Add the veggies and cauliflower along with salt.Mix well.
  • Add water and cook for about 8-10 minutes or until the veggies are cooked.Check the seasonings.
  • Add cream if desired.
  • Enjoy.

 

Curried Roasted Asparagus with Boiled Egg

18 | 06 | 2014
By Soni Sinha

Hot Summer days calls for recipes that require as little time as possible in your kitchen leaving more time for you to enjoy with your loved ones.Keeping exactly that in mind I’ve got for you an easy appetizer that tastes fantastic and is ready in under 15 minutes!

Curried Roasted Asparagus

You’re already aware of my love for Asparagus.Its one of the healthiest veggies out there.If you’re looking for easy low carb dishes or trying to eat healthy,then this is for you.Asparagus is rich in Fiber,Potassium and also low in calories and sodium.

Curried Roasted Asparagus with Boiled Egg 3

This time round I played with some curry powder and garlic to flavor it and I wasn’t disappointed at all!Roasting veggies is one of my favorite ways to enjoy them and Curried Asparagus is a pure delight.Serve with some boiled egg for an easy Indian Inspired appetizer and see your guests raving.

Curried Roasted Asparagus with Boiled Egg

Curried Roasted Asparagus with Boiled Egg

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Ingredients
  

  • Asparagus-10 oz
  • Curry Powder-1 tsp
  • Garlic powder-1 tsp
  • Salt-to taste
  • Olive Oil-2 tbsp

Eggs-4

Instructions
 

  • Preheat the oven to 400 degrees.
  • In a baking sheet place the asparagus along with the rest of the ingredients.Mix well with your hands.
  • Bake for 10 minutes.
  • Take out and slightly cool.
  • Arrange on a serving tray.
  • Boil the eggs in for 5 minutes.Slice into wedges and arrange on top of the Asparagus.
  • Enjoy!

 

 

 

 

Vegan Coconut Strawberry Smoothie

08 | 06 | 2014
By Soni Sinha

On hot days like these,cool drinks are a necessity to keep you hydrated and cool.But if you’re anything like me, you despise milk based drinks.Don’t get me wrong.I have nothing against milk but somehow it doesn’t work for me.I find it to be very heavy on the stomach and don’t generally like cold milk.I absolutely love a nice warm hot chocolate in the winter, but cold milk?Nope.Doesn’t do it for me.

Vegan Coconut Strawberry Smoothie 2

Solution?Enter Coconut Beverage from Trader Joe’s that’s the perfect alternative for people like me.Its delicious,its packed with nutrients like Vitamin A,D and B12 along with Calcium and great for people with dairy, soy and gluten allergies and its also Vegan.I love to add some seasonal fruits to elevate the flavors.

Vegan Coconut Strawberry Smoothie 4

Even my 10 year old absolutely loved it.Healthy,tasty,and great for the whole family my Vegan Coconut Strawberry Smoothie has got you covered in these hot summer days!

Vegan Coconut Strawberry Smoothie

Ingredients:
Coconut Beverage(Original unsweetened)-2 Cups
Hulled Strawberries-1 cup
Sugar-3 tbsp

Process:
Blend the above in a blender and serve chilled!

 

 

 

Tuna Sandwich with Onions and Peppers-Guest post by Shiv

31 | 05 | 2014
By Soni Sinha

Greetings to all Soni’s Food Readers. My name is Shiv and I am Soni’s husband. Soni was away on a much-deserved vacation recently after a tireless few months working on her blog. Not only is she a warm and kind person but her posts demonstrate her warm and personable personality in her food. I am doing this guest post to honor the cooking she does for me and the kids on a daily basis.I have to say that I’m a very lucky man!

Tuna Melt with Onions and Peppers.jpg

I love experimenting with my Sandwiches and today I’m sharing with you a recent attempt at a Tuna Melt.It turned out delicious to say the least and I have to stress on Fresh Tuna steak for this recipe.The flavors are unbelievable.

Tuna Melt with Onions and Peppers

Tuna Sandwich with Onions and Peppers

Ingredients

1 Tuna steak

3 tablespoons of canola (or regular) mayonnaise

1 teaspoon of English (or any other) mustard

2 slices of bread (cab be replaced by lettuce leaves to avoid carbohydrates)

Olive Oil

Some honey

Black pepper

Sea salt

Paprika

Onions

Green peppers (+add more colorful peppers as you wish)

Process:

I took a small skillet flung in some Olive Oil and let it get warm. While that bit of oil was getting heated I layered one side of the Tuna steak with black peppers, sea salt and a dollop of English mustard. Threw the steak with the seasoned side into the skillet. While in the skillet I seasoned the remaining side with more black peppers and sea salt. However, this time just to add some kick I also put on some fairly hot (though you can choose a non hot version) of paprika. Finally, to round it off I covered the paprika side with some honey and flipped the steak in the skillet to thoroughly cook both sides and the entire steak fully.

Once done I put the steak into a bowl and then put on three really big dollops of mayo of choice (I used canola mayo). Mixed the concoction with a fork. To add some crunch I chopped some onions and green peppers and put them into the mix. Looks good already and that steak is still warm. Finally you bring on some bread (or use lettuce leaves for the carb conscious) and add the Tuna Mayo mix. Voilà! No more than 15 minutes of cooking time.Hope you enjoy this recipe!