Quinoa tabbouleh 

Ingredients;
1/2 cup quinoa (cook according to directions on the box)
2 tomatoes diced
1/2 bunch fresh cilantro, and curly parsley chopped
1 Tbsp lemon juice
1/2 tsp himalayan pink salt
1/2 tsp black pepper
1 Tbsp olive oil
1 Tbsp mrs. dash seasonings

Preparation:

1.  In a large bowl, add the chopped tomatoes, and cilantro, and parsley.
2.  Add the cooked quinoa
3.  Add the spices, lemon juice and olive oil.
4.  Mix it up together, refrigerate until ready to serve.

 

My mini assistant decided to help me out and learn how to make this and my other meals.   She was eager to learn, and help out!

 

She did such a great job in chopping tomatoes, that I told her she’s an expert already!
Mind you it was suppose to be couscous, but we didn’t have it, instead we had quinoa and we improvised.    It’s pretty good!

Fruit Platter

   
This beautiful display of fruits takes less than 30 minutes to prepare:  

  • green grapes 
  • Purple/red grapes 
  • Bananas sliced in half 
  • Navel oranges cut into quarters 
  • Berries such as strawberries, blueberries, blackberries, cherries, raspberries
  • Sliced apples
  • Sliced plums
  • Sliced apricots
  • Sliced peaches 
  • Pineapple, kiwi, pomegranate and dates (not pictured) 
  • You can also add melon to this as it’s refreshing.   
  • No spices needed just eat on its own. 

 

Black Beans Kale Salad

kalebeanssalad

So, I went to Starbucks the other week and bought myself this salad there.  It had some kale, cilantro, carrots, black beans, brown rice, corn, sweet peas, and feta cheese. I thought to myself.  Wow, this is some salad.  It actually tastes really good.  Now; the ingredients do not look too hard that I can’t make myself and always up for the experimentation to trying it out and seeing how it goes.

So, the above is my version of the kale black beans salad, and it turned out really well.   My family thought it was interesting and never thought about adding rice to it.   I told them, look guys, we can’t eat biryani (indian rice dish) for the next week or so, so I improvised and threw it into a salad.

It tastes different right?  good right?   yeah, but still a biryani salad, like my daughter said, “We had Britnaney!” cuz she couldn’t pronounce “Biryani.” properly.  I don’t think many can pronounce it properly.  I’m sure more are reading it as “Ber-yani.” or “Birrrr-yani.”  and as my daughter says, “Brit-ney!” and only some of us get the joke behind that.

So here is the version; with the easy step by step instructions on how to make this from home.    Please like, leave a comment or two, and share this with others!      Subscribe to my blog.      Share your blog in the comments below!      Have an awesome week!

Ingredients:

1/2 bunch of kale, stems removed and leaves cut into thin strips, washed and dried set aside
1 bell pepper each color; green, yellow, orange, and red, diced
handful of carrots, shredded
1/2 cup corn, steamed and set aside
1 can of black beans, drained
1-2 servings of basmati rice already cooked, brown or white or leftover biryani rice
1 tomato diced
2-3 avocadoes, diced
1/2 bunch of cilantro, washed, chopped
1/4 cup of shredded cheese of mozarella
sea salt and black pepper to taste
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 cucumber diced

optional: cooked chicken shredded (I added tandoori chicken, just about 2 Tbsp of it).

Preparation:

1.  In a large salad bowl, add the rice at the bottom
2.  Add the black beans on top
3.  Add the corn, avocado, and tomatoes.
4.  Add the bell peppers, cucumbers, and carrots
5.  Add the kale.
6.  Drizzle the olive oil, balsamic vinegar, and seasonings such as the salt and black pepper.
7.  Give it a good mix with a spoon and fork, or use your hands.
8.  Add cilantro, and mix it all in.  Add cheese and mix again.
9.  Taste, and add more seasonings if you need to.  But refrigerate until ready to serve.
 

Tabbouli Couscous 

Ingredients:

1/4th cup of couscous boiled & set aside 

1/2 tsp Himalayan pink salt or sea salt

1/2 tsp black pepper 

1/2 tsp red chili powder

1 tbsp lemon juice

1/2 tsp sumac powder

1/2 bunch curly parsley and cilantro and parsley chopped

1 tomato diced

1 red onion diced

1 bell pepper each colour diced 

Preparation:

  1.  In a large bowl add all the chopped peppers, onions, tomatoes. 
  2. Add cilantro, parsley, and add spices. 
  3. Mix through & add lemon juice. 
  4. Drizzle with olive oil and add couscous. 
  5. Taste & add more seasonings if you want to and serve.  

  
 

Hina’s World: Recipe Vegetable Chow Mein Noodles and Peanut Schezwan Sauce

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Ingredients:

1 pkg chow mein noodles
1 pkg frozen veggies (with bell peppers, asparagas, carrots)
1 chopped onion
1 chopped sweet colored peppers each
1 tbsp garlic ginger paste
1/4 cup soy sauce
1 bottle schezwan sauce
1/2 cup water
1 Tbsp balsamic vinegar
1 tbsp chili sauce or hot sauce
1 tsp sea salt
1 tsp black pepper
2 Tbsp olive oil
1 bunch chopped green onions
1/2 bunch chopped cilantro and curly parsley
2 packages of Vi-Bites Glorious Greens
2 packages of Vi Bites Fiesta Nut
1 Tbsp of peanut butter

Preparation:

1.  In a large pot of water set on high heat, boil water, and add noodles.

2.  While noodles, is cooking, add the package of frozen veggies into a microwave bowl, add a little water and set it for 4 minutes.

3.   In a large wok or griddle, add olive oil, add the chopped onions, and chopped bell peppers, cook for several minutes until onions are soft.

4.  At this point, the veggies should be done in the microwave, drain and add to the griddle, stirring it occasionally for 5-10 minutes.

5.  The noodles should start cooking, check on it to make sure it’s not too soft.

6.   If noodles is ready, drain and set aside.

7.  While veggies is still cooking; in a bowl add the garlic ginger paste, sea salt, black pepper, vinegar, hot sauce, and stir the mixture.  Pour into the veggies.    At this point, add the noodles and 1/2 cup of water and keep stirring every few minutes, add the peanut butter and stir it in.

8.   Add the Vi-Bites to the mixture, and add the soy sauce, and schezwan sauce.    Keep cooking it.

9.   Add chopped green onions, chopped cilantro and chopped curly parsley to it.   Keep stirring it making sure everything is mixed through.

10.   Serve, and enjoy!

This was a huge success and hit in the household.  Even my dad who ate the hour before; looked at it on his way out, to get a bowl and try.   My kids who wanted pizza, decided to split the homemade pizza (which I’ll share an easy recipe for in another blog entry), while they devoured this one.      The vi-bites was also a big hit as well as the peanut butter.

Please subscribe, like, and comment.  I would love to hear your feedback, if you love chow mein as I do, share with me in the comments below; the version you like to have.    I usually like to add chicken or ground beef to mine, but this one time it was solely vegetarian and the protein in it was from the peanut butter.

To get a hold of the Vi-Bites or info on it visit http://vibites.vi.com

https://thelifebyvilife.wordpress.com/2015/08/01/hinas-world-recipe-vegetable-chow-mein-noodles-peanut-schezwan-sauce/

Hina’s World: Recipe Hummus & Pita Chips & Grilled Peppers

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I had a few sweet peppers which I thinly sliced up, along with some diced pineapples and chopped tomatoes, drizzled some olive oil, sprinkle of sea salt, and black pepper.  These go great with the hummus and pita chips.

I used a store bought hummus for a quick snack; usually I like to make it fresh from scratch and I’ll post the recipe here as well.     As for the pita chips.    I used regular and brown pita bread, and cut them into slices.   Then on a large cookie sheet, I added the pita, and drizzled olive oil on top, sprinkled shawarma seasonings and this spice/herb called zatar which consisted or oregano, parsley, rosemary, sesame seeds and sumac in it.  I sprinkled that on top of the pita, then slightly toasted it in the toaster oven for about 5 minutes, it should be lightly soft and almost brown but not burnt.   Keep that aside.

Then in a large bowl; add the store bought hummus, drizzle olive oil on top, sprinkle red chili powder, and decorate with fresh parsley and cilantro, along with fresh olives, and sprinkle the zatar and shawarma seasonings.     Then serve with the pita chips.

OR

in a food processor or bowl using a blender or hand blender, add 1 can of chick peas.  blend that until smooth, add some yogurt, sea salt, black pepper, and tahini, blend again.    then add in red chili powder on top, and the oil, and other spices such as garlic ginger paste, lemon juice and cumin powder.        I like adding yogurt as it’s not as thick, but very cool and refreshing.   You can add other variations to this too, some use sour cream, and use greek yogurt, or even mayonnaise.  Totally up to you.    It’s a quick and easy preparation and a total hit with everyone.

Feel free to like, comment, and share this recipe.   Let me know how yours turned out.