Gnocchi with Spring Vegetables featured on Hallmark Home and Family – Homemade Delish


Gnocchi with Spring Vegetables featured on Hallmark Home and Family – Homemade Delish


Curried Cabbage-Punjabi Style

I just thought the list of these vegetarian recipes were just too much to pass up for Crackling Pork Rinds, so I am reblogging them.


This is a classic recipe from the Punjab region in the north of India.  I am Punjabi, so we eat this dish often.  Curried cabbage is delicious and takes very little time to prepare.  It can be served as a side dish with any protein you like.  Traditionally, it is served with dal (see my Autumn Dal recipe), yogurt (My Mom’s Yogurt) and roti.


Punjabi Curried Cabbage Ingredients

  • 1 medium sized head of green cabbage
  • 1 bunch of cilantro
  • 2 green chilies
  • 10 curry leaves (optional,  if you don’t have these leave them out)
  • 2 inches of ginger
  • juice of 1 small lemon (in the photo the yellow cube in the center is a cube of frozen lemon juice.  When I get a lot of lemons from my neighbor’s tree, I juice them and freeze them into cubes.)
  • 1/2 tablespoon of tomato paste
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon of…

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Avocado Mediterranean Salad


I found some avocados on sale at the Indian grocery store in Austin.  This is the first time that I ever saw avocados at the Indian grocery store, so I was very surprised to see them.  What surprised me even more was the low, low price.  Only 38 cents a piece!!!

When I got home, my neighbor had delivered some fresh cucumbers and tomatoes from his garden.  I already had the mint and cilantro growing in my sun room.  I feel very lucky to have such wonderful ingredients.  All these fresh ingredients inspired me to make this delightful Avocado Mediterranean Salad.


Avocado Med. Salad Ingredients

  • 6 avocados
  • 4 Persian cucumbers
  • 2 Roma tomatoes
  • 1 small red onion
  • 1 Serrano chile
  • 1 large lime
  • 1 bunch of large mint leaves
  • 1 bunch of cilantro (some people really don’t like cilantro.  If you are one of these people, use flat leaf parsley instead.)
  • Sea…

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Spicy Pan Fried Okra (Bhindi Masala)


I love okra.  My neighbor, Billy brought me this lovely okra from his garden.  I decided to make Bhindi Masala.  The okra in this dish is not at all slimy.  This is a classic Northern Indian recipe.  The original recipe uses dried pomegranate seeds instead of tomatoes for tartness.  Tomatoes are native to South America so the original Indian recipes do not have tomato.  My neighbor also brought me these amazing tomatoes, so I decided to use them.  These days tomatoes are used in many Indian recipes.


Bhindi Ingredients

  • 2 lbs of fresh okra
  • 6 plum tomatoes
  • 1 medium onion
  • 2 inches of ginger
  • 1 inch of fresh turmeric
  • 1 green chili
  • 1 teaspoon of tomato paste
  • 1 tablespoon of garam masala (this is a hot Indian spice mix.  I make my own, but you can buy it at an Indian grocery store)
  • 10 sprigs of cilantro leaves
  • grapeseed oil for…

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Amritsari Masala Fish


My mother’s side of the family is from Amritsar in Northern India.  Many people in India are vegetarians, so that is how I was raised.  No meat, chicken or fish was cooked in the house.  My mom’s younger brother used to like to eat meat outside the home.  My uncle used to put me on his scooter and take me with him on his meat eating excursions.  He would go to a road side stand and order Amritsari Masala Pork Chops and Fish.  He would buy me Tutti Frutti Ice Cream and Pineapple Cream Pastry in exchange for a promise to not tell anyone at home that he had gone out to eat meat.  You see, my grandmother would not have approved of our culinary outing.

The culinary excursions my uncle took me on were definitely a high point of my childhood.  It was so much fun being with my…

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Pan Seared Scallops and Squash


I first got the idea to make this dish when I was with my dad at a farmer’s market in Chicago.  I found these beautiful sunburst squash and I just had to use them.  I told dad that I would make scallops and squash for our dinner.  Dad told me that he doesn’t like scallops, but he was excited about the squash because it was so fresh and reminded him of an Indian squash called Tinda.  Tinda is also called “Indian Baby Pumpkin.”  I told him that I would season the scallops with Indian spices and cook them just right so that he would like them.

Dad was willing to try it, so here is the recipe.  He loved it, by the way, and now has become a scallops fan.


Scallops and Squash Ingredients

  • a dozen large scallops
  • 6 small squash (you can used any small squash that is just a bit bigger…

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Kabocha Launji


This is a winter pumpkin dish my grandmother used to make.  It was one of my favorites.  She used to use a small deep orange pumpkin, I am using a Japanese pumpkin, called Kabocha squash, because that is what I have on hand.  I also like Kabocha because it has a creamy, sweet flavor.


Launji Ingredients

  • 1 medium Kabocha squash
  • 3 Tbsp of ghee ( if you want to keep it vegan use grape seed oil instead)
  • salt and pepper to taste

Starting at the 6 O’ Clock position, and then going counter clockwise the spices are as follows:

  • 1 tsp fennel seeds
  • 1 tsp black mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp red chili flakes
  • 1/2 tsp cumin seeds
  • 20 pods of green cardamom
  • 1/2 tsp cayenne powder
  • 1/2 tsp of cinnamon powder


Launji Prep

  • Chop the Kobocha into large pieces.  Keep the skin on if the squash you are…

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Autumn Dal (split mung beans with kale)


My neighbor, Billy, brought me the first greens of the season from his garden this morning.  These fresh greens inspired me to make a version of my dad’s favorite Dal.  The traditional version of this dish is made with spinach or mustard greens.  Autumn Dal 0

Ingredients:  Serves 6Autumn Dal 1

  • 1 cup of dried split mung beans
  • 8 large Tuscan kale leave
  • 8 large curly kale leaves
  • 1 medium onion, diced (1 cup in volume)
  • 2 cloves of garlic, minced
  • 2 small chilies, minced
  • 3 inches of ginger, minced
  • juice and zest of 1 lime
  • 1 tablespoon tomato paste
  • 3 tablespoons grape seed oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 4 cups water
  • salt and pepper to taste
  • 1 bay leaf (optional)


Autumn Dal 2

Prep the kale by cutting out the stems with a paring knife.  Then roll up the…

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Golumpki Soup

In Dianes Kitchen


What is Golumpki Soup you ask? Golumpki Soup is a cabbage roll soup that is so easy to prepare! You don’t have to make the actual cabbage rolls because everything from the cabbage rolls is in here. All that wonderful taste with very little effort!

Click on the link below to see the step by step directions with pictures and a printable recipe card.

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Pickled Beef Heart

In Dianes Kitchen


Pickled Beef Heart is very good and high in protein. The heart is nothing more than a muscle. I know this probably will gross some people out, but I was brought up to try all kinds of food and I love heart. Although I am pickling it, unpickled heart can also be added to many other dishes. Compared to chicken white meat, beef heart is about equal in calories and protein. Three ounces of beef heart is only 140 calories with 24 grams of protein.


Rinse the heart in cold

water removing any blood.


In a large pot place one Tbsp of salt,

the heart (cut into two pieces) and

water to cover. Bring to a boil and

simmer for about two hours with a lid.


Wash a quart jar and lid with

hot soapy water and rinse.


Boil the jar and lid for

10 minutes to sterilize.


In a medium pot…

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Slow Cooker Chicken Gizzards & Hearts

In Dianes Kitchen


This is the best tasting Chicken Gizzards & Hearts I have ever had! I have never made them in the slow cooker before and it is the only way I will ever make them again. The process was very easy but it takes most of the day. I put mine in the slow cooker around 8:30 am and I ate them at 6:30 pm. They couldn’t have been more tender and flavorful! Chicken Gizzards and Hearts are so cheap to buy and very low in calories. The broth that was left over was such a beautiful color and delicious so I will be using it for something else!




Rinse the gizzards and hearts.

If the gizzards have not been cut up

at the store, slice each one in half.

Mine was already cut up.


Place the carrots and onions into

the bottom of the slow cooker.


Place the gizzards…

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Tasty Scrambled Egg Recipes with Root Vegetables – Beetroot & Carrot

FUSION FLAVOUR enriched with Logic: Easy & Healthy Recipes of Delicious Food

Beetroot and Carrot, both these nutritious vegetables are foods rich in dietary fiber; eggs contain significant amounts of protein –  thus scrambled egg recipe with these two root vegetables is exceptionally nutritious.

(Source of Information: Wikipedia)

EE(beetroot)G Bhurji

DELICIOUS BLEND: EE(beetroot)G Bhurji - Recipe in masalahealth.comTasty Scrambled Egg Recipe with Root Vegetables – Beetroot

Both beetroot and egg are source of nutrient choline, a very important and versatile nutrient. I prepared bhurji by amalgamating these two foodstuffs …

The Recipe:

  • Sauté beetroot mince in sunflower oil.
  • Sprinkle salt and garam masala (a roasted powder mix of spices such as coriander, cumin, black pepper, chilli, cassia leaf, cassia, clove, black cardamom, star anise, fennel seeds etc.) to meld with the beetroot mince.
  • Pour whisked eggs to amalgamate with the cooked beetroot mince.
  • Stir the mixture, to cook the mixture in low heat, and until the mixture gets dried up.

Savour the bhurji with Chapatti (unleavened flat wheat bread).


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Pasta with ‘Nduja

Polenta & Baccalá


I realized that I didn’t write any post yet about that amazing ingredient which is the ‘Nduja! 🙂

I’m not using it often because I don’t always find it, but when I see it I usually never miss it. The ‘nduja it’s a spreadable meat product typical of Calabria region, especially the area of Spilinga. It is made with pork meat, pork fat, a high amount of hot peppers (25-30% usually) and it is smoked 🙂 so it’s really spicy! And because of such a high content of hot pepper, no preservatives are used.

Traditionally all the “poor” cuts of the animal were used: spleen, stomach, lungs, intestine, heart, trachea, esophagus, pharynx, head, etc. while nowadays many modern recipes don’t use all these things. In the more artisanal ‘nduja the mix is left for a few hours in wooden kneading toughs, then stuffed in guts and smoked with…

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Catch ’em While You Can – Oven-Baked Catfish

Welcome to Rosemarie's Kitchen

Growing up a Catholic in the 1950s and 60s meant eating a lot of fish sticks. If it wasn’t a fish stick, it was deep fried catfish. To this day, I still love a good catfish fry. But there are other ways to skin that fish and have it taste just as good. Take this oven-baked catfish. Too simple and way too delicious to be the real deal, yet it is. Served up with seamed broccoli and you’ve got all the makings for a beautiful yet healthy alternative to a down home fish fry.

I know, this is more in keeping with my Lenten recipes, but wasn’t today’s Crab Dip fun?

Oven-Baked Catfish
1 cup Cornbread Stuffing, crushed
1/2 teaspoon Paprika
1 lb Catfish (4 fillets)
1 Egg
2 tablespoons Butter

Heat oven to 400 degrees.

Place cornbread stuffing in the bowl of a food processor fitted with a blade…

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The Ultimate All Day Slow-Cooked Pot Roast

Welcome to Rosemarie's Kitchen

There’s a little town not too far from where we live that has the longest covered bridge west of the Mississippi. (Have you ever noticed that everything in this country seems to be categorized as either east or west of the Mississippi? What happens if whatever it is we’re looking at happens to be floating in the middle of the Mississippi? Do both sides lay claim? Just wondering).

knights bridge

Knights Ferry is an unincorporated historic community nestled in the foothills of the Sierra Nevada range. The Willms Ranch, just outside town, was one of many filming locations for such television shows as Bonanza and Little House on the Prairie. Julia Grant, wife of President Ulysses S. Grant, had two brothers that settled in the town in 1852. The Dent brothers changed the name of the town to “Dentville”, but the name never stuck since most people knew it as the site…

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