Geetha's Kitchen

Recipes tagged “nuts/seeds”

Showing posts with the label nuts/seeds

Easy No-Cook Instant Snack Pudding/Overnight Breakfast

December 23, 2020

Easy No-Cook Instant Snack Pudding or Overnight Breakfast is one of our favorite everyday go-to recipes. Although the Pudding maybe eaten immediately, I like to allow the chia seeds to soak and bloom so it can be enjoyed as a thick, creamy pudding. It is a perfectly filling and satisfying breakfast/snack rich in fiber/pre and probiotics for gut health, heart healthy fats, anti-oxidaents, as well as proteins and complex carbs. This works well with or without nuts and grains. I like adding a little or more of the oats depending on if this is a snack or breakfast. It is fat & dairy free; it is also gluten free when you use gf oats. Use the plant milk yogurt for the added bonus of gut-healthy and immunity boosting probiotics. For a sweeter snack or breakfast, add 1-2 chopped Dates. If you like, a scoop of protein powder maybe stirred in as well. I often make a mega batch = triple/quadruple etc = for the week to enjoy this lovely No-cook recipe for snacks as well as breakfast. Ano...

Warm Noodles & Veggie Salad With Sriracha Tofu & Garlic-Ginger Dressing (Asian Style)

April 20, 2017

Warm Noodle & Vegetable Salad is very versatile; it is easy to prepare ahead and makes a fabulous main meal for busy days or potlucks. Colorful, tasty and filling, everyone loves it, me included! If you want to avoid too much soy in the diet, use panfried Burmese Tofu. Tofu, nuts/seeds, noodles, and the abundance of assorted veggies make for a very satisfying meal. Use a combination or a single type of nuts or seeds. All the ingredients can be prepared ahead including the dressing and kept separately; mix when ready to serve. Although I prefer freshly cooked and cooled pasta, it can be precooked also and brought to room temperature by removing from the fridge about 30-45 minutes before serving before mixing. Notes: Do include Napa Cabbage; it adds a lacy look and lots of crunch! Other veggies like kale, leeks, baby bok choi, Edamame (young green soy beans), broccoli, as well as finely sliced or coarsely shredded turnips, sugar-snaps or snow pea pods etc. make great addition...

Creamy Cilantro Dip & Dressing

July 24, 2015

Creamy Cilantro Dressing Needless to say that we adore this dressing :-) ~ since I keep making quantities of it often! It goes well with green salads with lots of crunchy veggies; our favorite is with main salad meals - the Mexican themed Fiesta Salad for an example. I make a large jar of it and it lasts for a few days of pleasure. It is great as a dip for fresh veggies or as a topping for home-made nachos too. Fiesta Salad with Frijoles De La Olla I add a small piece of apple instead of the typical addition of sugar which mellows the bite as well as for a subtle sweetness. Remove and discard cores from chiles if you like the dressing to be mild; if you like it spicy, leave cores in or add more chiles - adjust as you like. The nuts not only give the dressing creaminess, they also add to the body. Feel free to adjust the various ingredients to suit your own taste and requirements; but do try making it. Pick the key limes that are a little golden (indication of maturity...

Green Rice/Pulao (Herb Pilaf)

July 24, 2012

A delicious and simple Pulao - brown rice provides better nutrition; if using brown rice, cook it until done before stirring in the greens and herbs at the end. Depending on the herbs you use, it can be Caribbean, Indian, Mediterranean, Persian, etc. I have given suggestions but you may choose your own favorite herbs. Whichever of the herb combination you choose, a bean dish such as Chole or Rajma , a raita and/or chopped salad make wonderful accompaniments. Mushroom Ragout is delightful served over the rice. For the garnish use your favorite nuts/seeds; I love to use sunflower seeds, pine nuts, almonds, cashews and pistachios, etc. Cooked edamame or green fava beans may be added instead of peas for a delicious change. 6 Servings Ingredients: 1 cup long grain rice 1 tsp Sea Salt 1 large Onion, finely chopped 1 clove fresh Garlic, minced (optional) 2 Tbsp Extra Virgin Olive Oil Herb combination of your choice A large handful of leafy greens (spinach...

Puli Aval (Rice Flakes Or Poha With Tamarind)

December 16, 2008

Now that you have leftover package of Aval after making aval upma , you can make Puli Aval. Instead of going through the long process of making the tamarind sauce, we can take a shortcut by using the ready-to-use mix available in Indian markets called "Puliyogare Mix". Just use more or less of the mix according to your taste. This is a lovely dish for a picnic. For information on aval, click here . 4 - 6 Servings Ingredients: 2 cups dry Thick Aval 4 to 6 Tbsp roasted Peanuts or Cashews Thalippu/Tadka: 1 Tbsp Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp EACH Urad and Chana dals 1 or 2 dry red hot chili 1 pinch Asafoetida 1 sprig fresh curry leaves Puliyogare Mix to taste Method: Place the aval in a bowl and cover with water; pour off the water along with floating pieces of husk, etc. Add 1/2 cup of fresh water. Let soak for about 15-20 minutes. Prepare thalippu: heat oil in a seasoned kadai (wok) and add the mustard, dals, and dry chili. When the mustard finishes popping and the d...

Roasted Broccoli Salad With Sun-Dried Tomatoes

November 19, 2008

When my little one asked for a second bowl of this salad for a snack, I knew it was a keeper! The crunchy broccoli, toasted nuts, sweet-chewy sun-dried tomatoes, and creamy cheese combine to make a very flavorful and tasty salad. It is a great salad to make year around especially when other salad veggies may be scarce. It is a great vegan salad as well if you omit the cheese. 4 to 6 Servings Ingredients: 1 lb Broccoli 1/4 cup marinated Sun-dried tomatoes (2 to 4 pieces), drained 1 clove Garlic, minced finely 1 Tbsp + 1 tsp Extra Virgin Olive Oil 1 Tbsp Balsamic Vinegar 1 tsp of Lime juice Freshly ground Black Pepper salt to taste 2 Tbsp Pine nuts, Pecans, or Walnuts, toasted 2 oz. plain vegetarian Goat Cheese or Feta (Optional) Method: Toast the nuts by baking for about 7 or 8 minutes in a 350 degree F oven; cool. Wash and cut the broccoli into bite size pieces. Peel and use the stems also. Pour 1 teaspoon of the Olive Oil in a baking pan and toss the Broccoli with a pinch of salt....

Creamy Cilantro Dressing With Pumpkin Seeds/Almonds

June 19, 2008

I love the flavors of Cilantro-Pepita dressing served over Mexican Ceasar Salad and find that this recipe is more than satisfactory. Since many of the prepared ones ready for purchase have mayonnaise (eggs) in them I decided to make my own. This is a wonderful dressing to have on hand for salads , as a dip for crisp raw veggies, chips, sandwiches, and over quesadillas . It can also do double duty as a chutney to serve with bajjis , pongal , etc. Dressing: 1/4 cup Pumpkin seeds (Pepitas) or Slivered Almonds 1 medium Lemon or Lime 1 bunch Fresh Cilantro, stems and leaves 2 hot green Chilies (Jalapeño or Serrano) 4 Tbsp Sour Cream/ Thick Plain Yogurt 1/4 cup Parmesan Cheese (Optional) Salt to taste - If Parmesan is used, less/no salt will be needed. Freshly ground Black Pepper to taste 2 cloves Fresh Garlic, peeled OR 1/8 tsp Asafoetida (Hing) 3 Green Onions (Optional) Method: If the oven is being used anyway, roast the nuts/seeds in the oven: spread them in an ungreased baking pan an...

Rainbow Vegetable Salad

June 19, 2008

This salad is a great one for pot lucks as it can be made up to two days ahead. This one is one of our favorite combinations of vegetables for their color and texture; I make it year around with whatever vegetables are available seasonally. Choose a combination of vegetables and herbs according to your taste and seasonal availability. The salad just needs mixing with the dressing at the last minute! Creamy Cilantro dressing is one of our favorites with this salad. Ingredients: 1 medium head Romaine lettuce 1 small Escarole heart, save the outer leaves for soup 2 cups baby Spinach leaves 1/2 a small head Red Cabbage 1 small bunch Italian Parsley 1 cup Arugula leaves 1 medium Yellow Bell Pepper 1 medium Red Bell Pepper 2 large Carrots 1 cup Radishes 1 cup Fresh (or frozen defrosted) Corn Kernels 1 cup walnut or pecan pieces or other nuts/seeds (Optional) 1 cup Goat cheese or Feta cheese (Optional) Your favorite Dressing to serve Method: If the oven is being used anyway, spread the n...

Cilantro Pesto With Cashews

September 27, 2007

This beautiful emerald green cilantro pesto is fabulous stirred into hot/cold pasta or soups, spread on sandwiches and wraps, as a dip for warm bread, or diluted with more olive oil and some lemon juice to make a delicious salad dressing. It makes a great appetizer too: Swirl a spoonful or two into Hummus or place a spoonful in a small saucer of extra virgin olive oil to serve with any kind of good crusty bread. This beautiful pesto, which is very similar to the Indian chutneys, has a little kick to it because of the red or Jalapeño chili! This pesto can be made without the cheese or nuts for vegans/people with allergies. Cilantro, Parmesan cheese, Olive Oil, Salt, Garlic, Toasted Pumpkin seeds and Dry Red Chili Ingredients: 2 large bunches of Cilantro 5 cloves fresh Garlic 1/3 cup extra virgin Olive Oil (plus a little more for covering the top) 1/2 tsp Salt 1/3 cup grated Parmesan Cheese, (Optional) 1/4 cup Cashews or other n...