The twain shall meet!

On the surface, it seemed like DH and I had everything in common. That is, till we sat down for our first solo meal together. Suddenly, all our inherent differences came to light.

Whereas, he grew up with the philosophy of finish-everything-that-is-on-your-plate-AND-in-the-serving-dishes, I grew up with the attitude of, I-can-eat-as-much-or-as-little-as-I-want and not care if there were leftovers.

Yep, as you can image, this interesting difference of philosophy came more so to the forefront after the kids started eating at the table. We both tried to reason with the children, based on our growing up ideologies and suddenly the dining table started resembling more of a battlefield than a peaceful array of delicious dishes.

This is when I realized that other than the obvious solution of taking some "time-out" for ourselves and deciding who will wear the pants on the dining table (of course, that would be me), I needed to put my thinking hat on and show how leftovers don't amount to wastage. In fact, as you will see below, the leftovers become the star of the meal.

Once you realize that this is a standard pattern in any relationship - basic differences cropping up in unexpected situations (I say, "the hills are calling out to me this December" and he says, "Mysore has a hill nearby that we can go and climb- should be fun"; I say, "I have NOTHING in my closet!" and he decides to stay mum; and so many more), you can start taking them in your stride and creating solutions that are more out-of-the-box than a true compromise for either of you.

So, with that, here is the first of my leftover miracle!

 

Who does not love the classic combination of "beans on toast". You may have thought that adding some onions and chopped green chili or some cheese is the best way to increase the oomph factor on the tried and tested breakfast meal. Well, consider adding some pesto (leftover after a meal of pesto and spaghetti dinner - see recipe here) to the buttered toast and then top with the beans and some cheese (preferably parmesan). You will never go back to the traditional version again!!

 

 

Is there anything more heartwarming than pumpkin soup during the cold winter nights? Truly, it is a more of a meal that brings the whole family together - when your children clamor for more and more and you realize that all you did was take the left over Moroccan stew from last night, blended it and heated it up!!! See the stew recipe here.

 

 

Which meal can be complete without a dessert? How about a chocolate pecan oatmeal cookies with some warm salted caramel sauce in the center? Oh yes, please! All you have to do is, bake the cookies following the recipe here and when they are fresh out of the oven, use the back of a spoon to push the centers down. Then, while they are still warm, add the caramel sauce (see recipe here or use store bought) to the center and allow to set for a few hours or have it like I did.....

 

 

How do you make a good thing into something outstanding? Add a dollop of vanilla icecream to it!! Yes, this is how I ate my leftover cookies - with the gooey sauce spilling over into the ice cream. How will you eat yours?

 

Truly, whether it is converting leftovers into meals or differences in thinking - the key to bridging the gap is to find a happy and creative medium!!

This comes from the heart....

Here is the continuation of my previous post.  

However, you will have to get thru my musings first, before you can immerse yourself in the pictures/recipes and deliciousness of the food below :).

 

Not sure how many of you know that I am a part of a book club which was initiated by a few of us like-minded bookaholics in Oct 2010. Truly, it has transformed me at various levels and resulted in broadening my horizons beyond compare. Of course, being a part of a group of women who are stimulating, challenging and well-versed in possibly everything makes the experience even more amazing.

Though I must admit that nothing, and I mean nothing could have prepared me for the change that has resulted within me after reading "The Forty Rules of Love" by Elif Shafak. I can honestly say that the person I am today, after reading this book, is vastly changed from the person who started reading it. For those who are not very familiar with it, it is primarily related to the interactions between Shams of Tabriz and Rumi from seven centuries ago with a simultaneous insight into current day life of a Massachusetts based forty year old housewife.

A great book for me is one where, as you are reading it, you are desperate to know how it ends, yet, you still try hard to read it very slowly just so you can savor it a bit longer (such as "Cutting for Stone" by Abraham Verghese). An unforgettable book is one where the characters stay with you long after you have left the book (such as "The Guernsey Literary and Potato Peel Pie Society" by Annie Barrows and Mary Ann Shaffer). A life-changing book, however, is one which changes your perspective, your vision and you by simply stating the most basic universal truths. The Forty Rules of Love falls under this category for me.

Food also has the ability to transform us. It provides us with a sense of anticipation as we plan our menu, it stimulates us as we go searching for ingredients to cook the same, it helps us stretch our imagination and boundaries as we cook it and finally it comforts us when we consume it in the company of our loved ones.  

With this thought, here is the other side of the table :)

To complement the falafel platter, I decided to make a Moroccan style stew with couscous. There are certain unusual factors with both. This stew is typically made using garbanzo beans as its base, however, I chose to use just vegetables with a larger addition of pumpkin to not have an overwhelming concentration of beans on the menu. The couscous too was garnished with crispy onions to lead an additional texture to the same.  

Morroccan-Style Vegetable Stew

(makes enough for 8 servings)

 

1/2 cup onions chopped (all vegetables to be chopped medium size)

6-8 cloves of garlic, grated

1 cup mixed bell peppers chopped

2 cups of pumpkin chopped

1 cup of carrots chopped

1/2 cup green beans chopped

1 cup potatoes chopped

2 Tomatoes chopped

1/2 cup orange juice

5 cups of vegetable stock (made using celery, onions, whole spices and garlic)

2 tbsp. oil

1/8 tsp paprika

1 tsp ras el hanout (add more if needed)

1 tsp cinnamon

2 tsp orange zest

2 tbsp. lemon juice

1 tsp sugar

2 tbsp. finely chopped parsley

Salt to taste

 

Heat the oil in a pan, add the paprika and garlic to create deep flavor in it. Add the onions and sauté for 2-3 mins. Then add the bell peppers to this mix. Allow to cook for another 5 mins. Add the carrots, beans, potatoes and pumpkin (you can add cauliflower florets as well, if you like) with salt and sugar to this and allow to cook on a medium flame for at least 12 mins. till the vegetables get softened, but, not mushy. Add the ras el hanout and cinnamon and stir well. After 2 mins, add tomatoes and allow it to cook for another 5 mins. Finally, add the stock and orange juice with the orange zest. Allow the mixture to simmer for 15 mins and finish with the lemon juice and parsley. Serve piping hot with rice or couscous.

 

Fried Onion Couscous

 

1 box of couscous

Stock (quantity as per package) - I made this using celery, parsley, green onions, garlic and lemon rind

1 tbsp. butter

1/4 cup of mixed nuts (almonds, cashew etc.)

2 tbsp. of raisins

2 tsp of olive oil for nuts

3 onions sliced and fried till crispy (you can use airfryer as well)

Parsley to garnish

Salt to taste

 

Heat the strained stock well and add to the couscous with salt and butter and cover as per package instructions. After the couscous is ready (typically after 10 mins), fluff it using a fork. In the meanwhile, heat the oil and lightly fry the nuts in it till they are slightly brown. Add the raisins to this and remove from heat. Stir in the nuts and raisins mixture into the couscous with gentle motions. Top with the onions and parsley for a delicious dish and a wonderful presentation.

 

 

Food is a labor of love, consideration and devotion - as such, to savor every morsel of it is the best way to thank the creator. Very similar to life itself...wouldn't you say?

 

 

 

 

Comfort Food Served Family Style

First - am happy to report that I have ventured into FB with my page Divalicious. It is full of exciting and easy to make recipes without you having to read my long musings :). It just helps me stay connected on a more regular basis with those who are passionate about vegetarian food in its various forms. 

Bringing back a little bit of my travels and sharing it with friends in the form of inspired meals is truly one of my greatest joys from traveling. In fact, there is a post from last year on a meal inspired from my trip to Barcelona.  

Since this summer's trip included a short detour through Turkey, it just seemed befitting that I carry the tradition forward :). The only thing is, the recipes in the post seemed a lot more extensive, so I decided to break this post into 2 parts.

Falafel - the very word brings about an image of standing with friends, on the streets of NYC at 3 am. after celebrating new year at a club and being told that the falafel vendor who is serving us is the best this side of the country. I will admit that it was no such thing - the falafels were average to say the least, however, the fact that we had sufficient alcohol within us, the stand was open at the hour and the pita pockets were hot - made me agree with the rest of our friends. 

Another memory that comes to mind is of walking around the street of Amsterdam around lunch time and sighting a Maoz. If you are a vegetarian who has traveled within Europe, you know exactly what happens the first time you enter this easy-on-the-pocket restaurant. It was like we were kids running thru a candy store! The falafels were fresh and delicious with the most fantastic accompaniments!

For me, falafels are the sort of comfort food which remind me of warm and wholesome meals that allow a good amount of customization while staying true to its original roots.

One side of the Dining Table....

 

 There is falafel, muhammara, hummus, sesame yogurt sauce, harissa, avocado salad and store-bought, warmed pita in the above picture. See below for some of the recipes.

Falafel

Made with 2 cups of chickpea that had been soaked overnight and boiled al dente, these balls of deliciousness transported me back to the Spice Market in Istanbul! To the mashed chickpeas, add 1/2 cup of finely chopped onions, 2 tbsp. of parsley, 2 tbsp. of cilantro, 1 tsp of grated garlic, juice of 1 lemon, 1 tsp of cayenne pepper and cumin powder, salt to taste and 3 tbsp. of bread crumb and 2 tbsp. of whole wheat flour. Add more flour if needed to make into compact dough shapes that will hold the shape in the fryer. Add an egg for binding purpose, if needed. Part fry and then re-fry before serving to ensure that your falafels are crisp and delicious.

Muhammara Dip

I used the recipe from this website, with a few variations. The recipe called for pomegranate syrup and since I did not have any handy, I simply reduced 1/2 cup of fresh pomegranate juice mixed with 2 tsp of sugar to half the quantity by boiling it for 20 minutes or so. The dip was perfect with just the slight addition of paprika powder.

Mint Salsa Hummus

 



This was another easy recipe from this website. All I added to this was the hummus recipe created by simply blending 1 cup of boiled chickpea (water saved to add for consistency), with juice of 1 lemon, 2/3 cloves of garlic, salt and 1/4 cup of olive oil. In case your hummus seems to thick still, add the water the chickpeas were boiled in 1/2 tbsp. at a time. Keeping in mind that the salsa will also release extra water, I kept the hummus consistency somewhat thick.

Sesame Yogurt Sauce

 

Made using 1 cup of hung yogurt,  2 cloves of garlic, 1 tsp of lemon juice, 2 tbsp. of roasted sesame seed and a little salt - all blended together. This one was a lick-worthy side dish!!! 

 

Harissa

 

Made with 6/8 non spicy, dry, red chili softened in hot water for 2 hours, this sauce was the fiery ingredient in the menu. It was a huge hit. To make, I simply blended the softened chili (water removed) with 2 cloves of garlic, 1 tsp each of cumin and coriander powder and 1 tbsp. of olive oil. It was seriously divine.

 

Avocado Salad

 

 

This was a simple mixture of ripe avocados, red onions, basil leaves, cherry tomatoes, and cucumber - dressed simply with lemon juice, salt and pepper to provide the fresh ingredient for the falafel pockets.

 

The best part, by far, about this meal was how we all gathered together on the table and started making our very own version of the falafel sandwich. It was a smorgasbord of taste, flavor, textures and smells. Which is exactly how I would describe our time in Turkey!

 

Will hold off on telling you about the Moroccan style pumpkin and orange stew accompanied with fried onion couscous. Keep the anticipation for the next post going!!!

 





 

For Multitasker Moms

Keep hearing about the "multitasker" mom and wondering if I fit into this bracket or not. After all, I have mastered the art of discreetly checking my Facebook messages as I read a story book to my 4 yr old. I usually catch up over the phone with my friends as I wait for the school bus to arrive - hoping its slightly late when I am in the middle of particularly juicy gossip. While working hard on meditating in a passive manner, with complete focus on visualization, my mind starts envisioning the outfit I can wear for my date night. As I grudgingly go through my exercise routine, it seems like every possible distraction is right there for the taking - whether its the cook calling to figure out the lunch menu or DH trying to reach me to pay bills or Mom calling to discuss a wedding in the family. I mean, what is a woman supposed to do? Keep exercising? Not me for sure!! 

Add to this a book club, an NGO, coffee dates, shopping and kids activities - and you suddenly get an answer to why I am always busy, but, for the most unexplainable reasons.

Of course, some of my time is spent in the kitchen experimenting with recipes to try and find the sort of lunch box ideas that are quick to make, healthy to eat and bring a guaranteed smile on the boys faces...which is really what this post is about :). 

 

Bread Fritters/Pakodas

(Makes 2 servings)

 

This one brings back the most amazing memories from my childhood. My mom standing by the kitchen stove, frying these early in the morning and packing a few extra in my lunch bag for my friends. There really is nobody like mom!

 

 

4 fresh bread slices (I used brown bread) with edges removed

 

For the stuffing:

1 large boiled potato

1 tsp finely minced cilantro

Pinch of red chili powder and cumin powder

Salt to taste

You can also use the "basic stuffing" from the Now You See It post

 

For the coating:

1/3 cup gram flour (besan)

Pinch of Chilli Powder, Cumin Powder, Turmeric Powder

Garam Masala Powder

2 tsp of hot oil

Warm water for mixing

Mix the coating ingredients in a bowl using a whisk

 

Oil for Frying

 

Add 2 slices of cheese if desired

 

 

There are two ways to make this. Heat oil in a frying pan. Moisten a slice of bread by sprinkling with some water (do not over moisten). Lay a slice of cheese on it and add around a 1 inch ball of the stuffing in it. Using some fine motor skills, make it into a ball shape, ensuring the no part of the stuffing can come out. Dip the ball in the coating mixture. Ensure that the gram flour mix is not too thick or too thin. Add water or flour as needed.

Take a coated bread ball and gently insert in hot oil. Cook on all sides and after it reaches a warm brown color, take out and drain on a paper towel. Slice the ball when slightly cooled and add to the lunch box with some fruits.

In the second method, moisten the bread as before and slice it into 4 equal squares. Place the stuffing generously on one side and cover with the other slice. You can add the 1/4 square of cheese slice here as well. Then dip in the coating mix and fry as above.

Eitherways, you will have a hit on your hands. This version was served with raw mangoes sprinkled with some sugar. What can I say, my boys have varied tastes :). If you add a side of sprouts, similar to the recipe in Match Made in Heaven, you will have a complete and well-balanced meal!

 

Green Gram Lentil Pancake

(Makes 6 pancakes)

 

These are so good for you - they are light, healthy and superbly tasty! You can choose to add the filling or eat it plain with either mint and cilantro chutney or simply ketchup!



 

1/2 cup Split Green Gram Lentil washed and soaked in warm water for 2 hrs

3 cloves garlic

1 inch piece of ginger

1/2 green chili

2 tbsp. cilantro

1/4 tsp cumin seeds

1 pinch of asafetida (optional)

1.5 tsp oil for the mix

Salt to taste

 

3 tbsp. of oil for cooking (separate)

 

For the filling: (optional)

2 tbsp. freshly grated coconut

Skinny Potato Sticks (store bought)

Ketchup

Cilantro for garnish

 

Take the soaked lentil with minimum amount of water (save the water on the side in case you need it to bring the correct consistency) and add all the other ingredients with it in a food processor and blend. Add water as needed. I like the grainy texture of the mix since it creates a nutty texture to the pancake. Spread the mixture on a non-stick pan using a well-rounded spoon and using a tsp, spread 1 tsp of oil around the edges of the pancake. Try to make this thin. If it is thick, simply cover the pan with a flat lid and allow the pancake to steam cook.

 

Cook the pancake on both sides and place on a plate. Add the filling by first spreading some ketchup (or the mint chutney for adults), then adding the potato sticks, grated coconut and chopped cilantro. Fold and put in a foil. Eat right away or add to the lunch box (put the potato sticks on the side) and let the fun begin!

 

Dosa with a Twist

(Makes as many as you can have!)

 

As is the case with most recipes, this one was discovered accidentally. It hurts me to admit it, but, it was created by DH!! It happened on a Sunday dinner when the boys suddenly decided that they wanted pancakes and just when I was willing myself to get up and get started on them, DH came up with the idea of using the Dosa batter. Seriously - pure genius. The boys could not stop eating these and I keep getting dosa mix made, only to have it like this!!

Dosa batter (store bought is fine as well)

Nutella

Butter

 

In a non-stick pan, spread the dosa mix (add less salt than you normally would) and spread butter around the edges and the center. Once the dosa bottom appears to have become crisp, add the nutella spread (ensure its at room temperature). Roll and serve or roll and cover in foil and send with the kids as the best kind of lunch - healthy, tasty and sweet!!

 

 

Oh well. You realize that to succeed as a "multi-tasker", you need to get inspired from the past, work with the present and allow the DH to occasionally experiment in the kitchen. After all, how else can you sit back and enjoy a glass of wine with your favorite book (as you check your inbox occasionally)? 

 

 

 

 

 

The time of our life....

Raise your hands, if you answer yes to the following question -"the best days of my life, were spent with my friends in school/college". I would imagine, most of you have your hands high in the air. There is something about that period in our lives which truly makes us want to reverse the clock! The relatively stress-free phase where our most significant concern revolved around our next get together/birthday celebrations/figuring out a way to sneak into our parents booze/not getting caught smoking.....all bring a smile to my face.

During our recent trip to Minneapolis, we were specially fortunate to have friends come for a visit to our rental cabin from all over the US. DH's friends came over for a weekend and I honestly think that they all left looking a few years younger.....and no, this has nothing to do with my cooking :). 

The realization that being co-hostelites (yes, this is a newly coined phrase), brings people together to such a large degree, truly hit home when I saw the interaction between DH and his friends. From the minute they landed, the atmosphere seemed to transform. There was a fair amount of gentle and not so gentle teasing, a lot of discussion over who had the most amount of hair left, a comparison of waistlines and an overall feeling of camaraderie.

Over the course of a particularly long evening of drinks, I was put on the spot by being asked if I thought I knew DH better or if they did. Of course, I told them that I will win hands down. As it happens, I did not know the answers to any of the questions they posed my way!!

So, as any sore loser does, I decided to let them figure out the next day's lunch on their own..to be pleasantly surprised here as well!!
 

  
Yep, this is what the boys came up with - a brunch that packed a punch!!! It is what I now call "Sridhar's Version of Huevos Rancheros". When I say that it tasted even better than it looked....I am not exaggerating!!

Sridhar's Version of Huevos Rancheros

(Makes 12 portions)

 

12 medium sized soft corn tortillas

 

For the Scramble:

16 eggs

Some milk

Salt and pepper

2 tbsp. oil

 

2 cups Guacamole (Recipe)

 

For the Mango Salsa:

2 ripe mangoes chopped

1/2 cup onion chopped fine

1 jalapeno deseeded and chopped fine

1 tbsp. chopped cilantro

1 tbsp. lemon juice

1 pinch of cayenne powder

Salt to taste

 

For the Beans:

5 onions chopped

8 tomatoes chopped

3 cans of black beans

1/2 cup cilantro chopped

5 garlic cloves grated

1/4 tsp Oregano

1/4 tsp cayenne powder

1/2 tsp cumin powder

1/4 tsp dry ginger powder

1/2 tsp sugar

Salt to taste

3 tbsp. of oil

 

1 bottle of spicy tomato salsa

 

1 cup of sour cream

 

1 cup shredded sharp cheddar cheese

 

Lemon wedges and cilantro for garnish

 

It starts with getting the accompaniments ready......I was of course the fly on the wall (not willing to help at all) who was surreptitiously taking notes :).



 

The black beans were drained and rinsed well. The other boys got busy chopping the onions and the tomatoes. Sridhar heated the oil in the pan and cooked the onions and tomatoes with the cayenne powder and garlic. After cooking the mixture for 2-3 minutes, he added the beans, salt, sugar, oregano, cumin powder and the ginger powder. He allowed the mixture to cook at low heat for 15 minutes and added the cilantro to finish.

 

The mango salsa was prepared next by simply mixing all the chopped ingredients together.....



Here is the picture of the guacamole. The only difference from the original recipe lies in the removal of mango and addition of bell peppers in the mix.

The scramble was made after lightly beating the eggs with the milk and adding salt and pepper to it. It was cooked on a pan using some oil.

And here is the masterpiece! Sridhar lightly toasted the tortilla on a pan and added the beans and egg scramble on it. After adding a generous sprinkle of cheddar cheese, he microwaved the tortilla for 30 seconds to help melt the cheese. Then the tortilla was topped with spicy salsa, sour cream, mango salsa and guacamole. It was finished with a sprinkle of cilantro and a light squeeze of lemon juice.

 

Ok, I can imagine what you are thinking.....if I was a oh-so-casual observer, how did I manage to take these pictures....well, I cheated a little bit. I took good mental notes, and recreated the dish at my friend Vanessa's place. I got the pictures, managed to test the recipe and Vanessa got to have a tasty lunch - a win-win situation :).

 

 

The boys get-together resulted in a lot of bonding over alcohol, exercise, shared experiences and a whole lot of reminiscing. The image that refuses to leave me though, is of 5 friends heading back to their lovely wives and kids, great jobs and beautiful homes.....who seemed to have left wishing for a little bit more.....more time together, more ribbing, more laughter....in short, more of their younger selves..... 

 

 



 

Home away from home.....

Wow....are the holidays really over? Someone pinch me, cause I cannot wait for school to start and for the kids to get into a routine that is thankfully dictated by someone other than me. Though, I must confess that the reason I sound particularly frazzled is because I just spent an uninterrupted, un-assisted 6 week period with the boys in Minneapolis, MN. You don't realize the benefit of building friends/neighbors/drivers/nannies/teachers/classes/free-play-time etc. - till you realize that you have become all of those for boys aged 4 and 6!! Did I remember to add mother and cook to the above?

In case anyone is wondering - DH was working while we were in the US, so it was really an all work trip as far as he was concerned. And no, there is no sympathy involved in the above statement, coz, there were multiple days when I would have gladly exchanged roles with him!!

So on the onset, let me confess that even though seeing the below pictures and reading about our experiences below will make some of you drool....it was not all fun and games. In fact, it took a lot of hard work and a ton of dedication from my US based friends to make all of these experiences happen. I was so thankful to be blessed with friends who truly emptied out their calendar for the period that we were there and provided us with more than enough toys/entertainment options for the boys and a warm cup of tea together with a listening ear for me.

To ensure that there are enough doors to close between the children and me, we decided to rent a lovely lake home retreat near Minneapolis. Of course, we were greeted, true Minnesota style, by a snow blizzard after we landed!! Yes, 4-7 inches of fresh, powdery snow and the kids were already in bliss! I was of course looking at maximizing the heating and getting the fireplaces going!!

The Easter egg coloring, decorating and hunting were fabulous experiences for the boys, specially considering that they managed to find some quarters, nickels and dimes in some of the plastic eggs. The candies suddenly became more of an after thought :).

Considering the unpredictable spring weather, we ended up seeking various indoor activities and honestly a warm pool with a slide, a visit to the dinosaur exhibit of the Science museum, roller skating to 80's music, and operating a crane in the Children's museum were only the beginning! The kids went to the Mall of America a few times and had a great time with the rides. They also went to various indoor maze parks. I usually tagged along with a nice book to keep me company :). On that note, the local libraries became our favorite haunt!

Luckily for the boys, we were able to get an exclusive visit to a fire station in MN to look around the truck, try the equipment, and explore the firefighters living quarters. Wow, what an evening....of course it was made even more fun thanks to pizza dinner at a train restaurant followed by a walk on the banks of the Mississippi!

I truly don't know if there is anything more beautiful than the scenery in this picture! Let's just say, that it was a great opportunity for me to realize how very stunning the city truly is!!

Did I mention the food as yet? I truly do believe that I ate more raspberries in my limited time in MN, than an average person living in the US eats in a whole year!!! They were stupendous!! The salad leaves, the edamame, the grilled vegetables....wow, it was a treat for the senses!

And yes, we were on a lake, so once it warmed up sufficiently, we were able to get out for boating and canoeing, thanks again to the extreme thoughtfulness of our dear friends!! We truly could not have asked for more!!

The farmer's market visit on Saturday mornings usually corresponded with nibbling on hot, butter soaked, roasted corn, followed by munching on pecan cinnamon rolls and the perfect glass of freshly squeezed orange juice. Oh yes, we did also take some time to admire the lovely flowers and fresh produce on sale as well!

The multiple parks/beach/biking options were explored to both the boys hearts content! One time, after a bike ride with a friend, the kids came back to tell me that they were stopped by a cop! Upon asking for further details, in a somewhat panicked mode, I was informed that they were stopped and rewarded with a free ice cream coupon for wearing their helmets!!! Yep, ice-creams were a daily must!!!

And yes, I did entertain a little bit while I was there :). We had a few barbeque parties, bonfires in the evening (with smores), a little bit of fishing off the dock and tons of shared laughter.

Thanks to Jennifer, I can share a wonderful salad recipe that can be made in a jiffy!

Warm Spinach Salad

 

3 cups of baby spinach

1/4 cup goat cheese crumble (you can use feta)

1/2 cup sliced red onions

1/2 cup sliced tomatoes

2/3 cup balsamic vinaigrette (I used store bought)

1/4 cup sweet chili pecans (you can substitute with walnuts)

 

Mix the onions, tomatoes and the vinaigrette in a microwavable bowl and set aside for a few hours. When ready to serve, take the spinach in the serving bowl, and sprinkle the goat cheese on it. Warm up the vinaigrette for 2-3 minutes in the microwave. Add the hot dressing and veggies to the salad slowly so as to allow the cheese to melt a bit.



Top with the pecans and dive in! Your healthy and delicious salad heaven awaits :)

Our vacation also involved more than one Dr visit,  an ER visit (the excitement in our life never ends!), various meltdowns witnessed by strangers who could not help but raise their eye-brows, tons of falls and scrapes on the knees, various days when all I wanted was for someone to just take my children away.....but, all in all, there is no way I would not do this again in a heartbeat!

It was the most perfect way of spending the summers - after all, how many of us can claim to go to a place and start with a temperature of 20 degree Fahrenheit and end with 90 degrees!!
 

Turkey Delights!!

As my family and I sat in the midst of the Grand Bazaar in Istanbul, a distinct thought crossed my mind -is this for real???!! A visit to Turkey was not one that I had truly envisioned anytime soon, specially considering my young boys! But, I was superbly delighted throughout the course of my trip - both by the city and my children :).

The experience of viewing larger than life architecture, natural beauty, intricate artwork, walking through the human sea (literally!) in the midst of the Spice Market, eating some of the most delicious cuisine, and enjoying the hospitality of the locals.....all while sipping on some warm apple tea, truly made this an unforgettable and beautiful trip!

Our first stop was Cappadocia and we did all the usual tourist related activities - hot air balloon ride at dawn, Dervent valley, Zelve museum, Pasabag's fairy chimneys, underground caves, table top mountains, pigeon valley etc. - however, what really left me speechless was the landscape that was ever changing and mesmerizing. It was impossible to keep our eyes off the road, and equally hard not to keep clicking pictures.

Thankfully, based on some personal research and of course with the assistance of our local guide, we were able to try some of the more unique aspects of central Turkey, such as a viewing of the "whirling dervishes", watching a live pottery demonstration, getting detailed information on carpet making, seeing first-hand the process by which a cocoon gets transformed to silk yarn, playing a game of backgammon with some waiting drivers (this one was DH's idea and yes, we lost :). All of these were made more special because we were staying at an amazing cave hotel next to the Uchisar castle. Truly, staying in a three level cave room and experiencing the Turkish Hamam helped make our vacation extraordinary!

We tried a lot of the local cuisine, including the Turkish pide or flatbread (a pizza of sort, folded on the edges), a multiple course dip selection, Manti (Turkish style ravioli served with yogurt sauce), bulgur soup, and walnut stuffed apricots and figs dipped in sugar syrup and garnished with nuts - all of which left us wanting more!!!

To tell you the truth - this picture explains more than anything else, why opening oneself to local expertise and flavors can leave you feeling enriched! At a stop in the table top mountains of Soğanli, we saw the local women making Börek on their upturned, circular woks. The two types of stuffing used by them were both vegetarian - one was made with spinach and mixed greens, and the other with green olives and peppers. We combined both the fillings in the same dough and added some fresh herbed feta. to it. The taste of it remains in my mind!

One of our lunches in Cappadocia was at a small, yet, exclusive restaurant called "Aravan Evi". It was a picturesque location with the freshest possible food. I was fortunate to get a personal lesson from the owner/chef of this restaurant on how to make "helva". It was made using flour, sunflower oil and grape molasses. In fact, grape molasses was served to us as a salad dressing, as a side to the breads and also included in the sweets offered by the restaurants. This was very specific to central Turkey - I did not notice this in Istanbul.

Istanbul -defies description. It was full of constant reminders of its chequered history which made me sincerely appreciate how far the country has come against so many adversities. The beauty of the blue mosque, the iznik tiles at the Rustem Pasha mosque, the interiors of the Hagia Sophia, the serenity of the Bosphorus, the madness of the spice market and the grand bazaar, the commercialization of the Istikbal street, the grandness of the Topkapi Palace - all make a visit to this city a must!

We tried a large variety of food in Istanbul. The Turkish tea was definitely a lot more favored by us compared to the Turkish coffee :). The falafel was not that easy to find (surprisingly), but, I did manage to make one lunch of it. The goat's milk ice-creams (always served in a witty style with a smile) were delicious and somewhat stretchy. The freshly brewed iced tea and lemonades were the best quenchers. But, the baklava combined with the pistachio ice cream at Mado's was an absolute winner! However, there is only one place to buy baklava from - Karakoy Gulluoglu. The flaky filo, melt-in-your-mouth pistachio filling and the just-perfectly-sweetened-syrup of these desserts were unforgettable.

Talking of unforgettable, I cannot end without mentioning my absolute favorite snack in Turkey!!! The "simit" is a circular bread coated with sesame seeds which is usually eaten plain. However, when we were taken around the city by a local friend, he told us that the best way to enjoy simit was by dipping it in a mixture of clotted cream and honey. To-die-for - and this is no exaggeration! These breads were available everywhere for as little as 1 lira and to say that they were value for money will be the biggest understatement!

In case you are wondering what did we do with our kids - here are some of the ways they stayed well occupied :). An incentive of ice cream/candy at the end of a particularly long/museum filled walk usually worked like a charm. Watching impromptu performances streetside was always a hit. Sipping on apple tea became quite an addition for them as well! Of course, hot air balloon ride over Cappadocia landscape and a hamam experience also helped :)Letting them run in spaces where they would not cause themselves or others any harm was another solution.

Obtaining the deep cultural osmosis in a short, yet, impactful timeframe made this a trip of a lifetime! No two ways about it - Turkey Delights!!!