SIMPLY BEING

Category: Food (page 1 of 30)

Chai Masala

In this household, we greatly revere the daily cuppa of chai. After years of experimenting with chai masala recipes, I have finally concocted a formula that works, yayayay! So, here it is

5 tbsp dry ginger powder (soonth)
2 tbsp green cardamom
1 tbsp cloves
1 stick cinnamon
2 tbsp black peppercorns
1/2 tsp nutmeg
1/2 tbsp mace (javitri)

Roast the cardamoms (skin on), cloves, cinnamon, and peppercorns until lightly toasted. Once cool, grind the mix to a medium-fine powder. Mix in the dry ginger, nutmeg, and mace. Store in an airtight container.

Note: The cinnamon sticks I have at home measure under 3 inches in length.

Pita Mediterranean Street Food

Found myself in Midtown Atlanta earlier this week, and it was lunch time. A quick Google search revealed that Pita Mediterranean Street Food was around the corner. It was a warm day, and I had a heavy laptop bag to haul around, but I decided to take a chance and go sample some Mediterranean street food.

Got myself a Falafel Pita that included falafels, pickles, turnips and hummus, and a side of pita bread and baba ghanouj.

Falafel Pita Sandwich

Verdict? Strictly okay. The falafels were lacking in salt, and the sandwich tasted, plain unseasoned. The baba ghanouj was good, although I wish the pita bread itself was lightly toasted.

Best part of the afternoon? Chilling out at nearby Piedmont Park.

Quinoa with stir-fry vegetables

A quick weeknight dinner that comes together in minutes, if you have quinoa and vegetables on hand.

Cook quinoa (I use one part to two parts water) as per instructions. Do a quick sauté of vegetables (I used baby bok choy and asparagus) and tofu (optional) in oil of your choice. Keep the veggies crunchy and bright. DO NOT OVERCOOK.

Optional seasonings: Bragg’s liquid aminos, toasted sesame oil, ginger oil, shallot oil.

Roasted Spaghetti Squash with Stir-fry Vegetables

An easy-peasy recipe that involves roasting a spaghetti squash in the oven (400 F, 40-45-50 minutes), a quick sauté of chopped vegetables (onion, asparagus, red pepper) and tofu, seasoned with Bragg’s liquid aminos.

Can add bok choy, spinach, garlic, ginger, mushrooms, zucchini… as you can see, the options are nearly endless.

Voila!