Spicy Cilantro Lime Salad Dressing

Cilantro Lime Dressing

For someone who loves to drown their salad with ranch dressing and cannot stand vinaigrettes, finding a recipe for a thicker dressing that wasn’t too tart/sweet/unhealthy has been a challenge. Playing around with ingredients a few days ago, I finally made something that was fresh, packs a bite and is full of fresh healthy whole ingredients. Serve with Naan Pizzas (recipe here) for al fresco dining on summer nights.

Naan Pizza

Cilantro Lime Dressing

The dressing is really simple to make.

  • ! medium bunch cilantro (rinsed, drained & chopped)
  • 1 small garlic clove (washed & peeled)
  • tiny piece ginger (washed & peeled)
  • 1-2 green chillies (to taste)
  • 1 tsp cumin (jeera)
  • juice from 1 lime
  • 4 tbsp olive oil
  • salt to taste

Blend all ingredients in a small blender jar and adjust taste to liking, adding more oil by the tbsp if dressing is too thick.

The salad shown in the photo has arugula, red onion, tomato, cucumber, carrots & red pepper. Use any combination of veggies and protein – top with chickpeas, tofu, paneer, grilled chicken, red meat, etc.

Cilantro Lime Dressing

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Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

Warm weather meals and entertaining call for easy, make-ahead dishes that are light and tasty. I came across this recipe on the holidaykitchen.tv YouTube channel and made a few changes to suit our tastes. It is a good alternative to regular pasta salad as it doesn’t have any mayonnaise.

PS: Did you know that noodles are symbolic of longevity in China? It is considered inauspicious to cut a strand, and is traditionally served in as long a piece (strand?) as possible, especially on New Year’s Day.

Cold Sesame Noodles in Spicy Peanut Sauce

Cold Sesame Noodles in Peanut Sauce

(Serves 3-4)

  • 2 scallions / green onions
  • 1 clove garlic (grated)
  • 1 tsp grated ginger
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil (strongly recommend using this as it gives a fantastic flavor, but feel free to substitute)
  • 1 Tbsp peanut oil
  • 1 tbsp red-wine vinegar
  • 1/3 cup creamy peanut butter
  • 1/3 cup toasted sesame seeds
  • 1 tsp sugar
  • 1 tsp (or to taste) red chilli flakes
  • Hot sauce (Sriracha / chilli-garlic sauce) to taste
  • 1/3 cup water
  • 6-8 oz of dry long pasta (spaghetti / angel hair / chinese noodles)
  • 1 cup broccoli florets (lightly salted & steamed & drained well) – optional
  • 1/2 cup shredded carrots – optional
  • 1/2 cup shredded chicken / steamed shrimp (optional)
  • 1/3 cup peeled, seeded & finely chopped cucumber – optional
  • cilantro, crushed roasted peanut, toasted sesame seeds for topping

1) Cook the noodles according to package directions. Rinse in cold water and drain completely. Allow to cool completely.

2) Add all ingredients to a small blender jar and process till smooth & creamy.

3) Toss with cold noodles, broccoli & carrots, and chicken/shrimp (if using) and set aside for an hour or two for all the flavors to meld.

4) Divide into serving bowls and top with chopped cucumber, crushed peanuts, a sprinkle of toasted sesame seeds & cilantro.

Easy Ice-Cream Cake

Memorial Day is around the corner – a day for honoring American veterans and doing our patriotic duties. Started three years after the Civil war ended in 1868, it was the chosen day to place flowers at the graves of those who died in the war. Originally called Decoration Day, it is believed that May 30th was chosen because flowers would be in bloom all over the country. Only in 1971 did Congress  nominate the last Monday in May to be recognized as Memorial Day, and expand the honor to all soldiers who died in American wars.

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.  (Pic: military.gov)

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.
(Pic: military.gov)

The first Memorial Day ceremony was held at Arlington National Cemetery and small American flags were placed at each grave. This tradition continues to date and has been adopted elsewhere too.

You can read more information on the U.S. Department of Veterans website.

It is also the day for parades, picnics and barbecues with family and friends, shopping, and the opening of pool season. This week’s recipe can be used through the year. Easy and adaptable, it can be made on the cheap too. (Have you seen the price of Ice-Cream cakes at your local store?!?!) Birthday parties, graduations, family gatherings, sleepovers, play dates …… I must warn you that the never ending stream of kids through your door over the next few warm months will love visiting you. Plus the fact that you can make it a week ahead of your event and freeze it makes it even more divine.

Easy Ice-Cream Cake

Ice-Cream Cake

(Serves 8-12)

  • 2 (8-inch) round cakes of your choice (baked and cooled completely)
  • 1 gallon ice-cream of your choice (softened & stirred)
  • sliced fruit / coarsely crushed cookies (optional)
  • jelly / berry sauce / whipping cream / Magic Shell – for layering & frosting
  • cherries / sprinkles / candy – for decorating
  • 1 deep 9-inch springform (preferred) or regular round pan
  • large freezer-safe serving platter
  • plastic wrap

Ice-Cream Cake

1) Line the bottom and sides of your 9-inch pan with a double layer of plastic wrap so that the edges come over the sides of the pan.

2) Place one round cake in the center and poke holes over the top using a chopstick or fork.

3) Pour half the softened ice-cream on top and over the sides of the cake and smoothen to make it level. (If you like jam or berry sauce, pour on the cake first before adding ice cream).

4) Arrange a single layer of sliced fruit or crushed cookies on top (if using).

5) Gently drape the wrap over the ice cream (or cover with a freezer safe plate) and freeze for about 2 hours.

Ice-Cream Cake

6) Remove pan from freezer and unwrap. Place the other round cake over the first layer and poke holes again.

7) Pour the remaining ice-cream on top and around the sides and smoothen again. Make sure the top is flat.

8) Gently cover again and refreeze for another 2 hours. or overnight.

9) To plate & serve: remove pan from freezer and let it sit on the counter for a few minutes.

10) Release the latch on the springform pan and lift the cake out holding the edges of the plastic wrap. Unwrap from the bottom and place on your serving platter. (For a regular pan, run a knife under hot water and gently run it around the inside edge of the pan to release the cake.)

11) Decorate with Magic Shell or whipping cream and top with cherries / berries and sprinkles.

TIP: For smooth and easy cutting, run or dip a knife under warm water and slice.

If you have a larger crowd to serve, you can follow the same method with a rectangular 9X13 cake. Just bake the cake as per instructions and cool completely (or use store bought). Trim the edges by a 1/4 inch on all sides and gently slice across to make two 9X13 layers. Place one sheet cake back in the same pan that is lined with a double layer of plastic wrap. Follow the remaining instructions as above. When ready to serve, cut into squares.

Where did summer go?!?!

Hello to HolyKhao readers. Hope all’s well and you’ve all had a wonderful summer. I’ve been gone a long time, and haven’t posted anything the last few months. Summer break was super busy but interesting – some traveling, family visits, hungry kids, play dates, sleep overs, pool time, and most importantly – a new addition to the family!

We were able to get away for a short visit to see my good friends in Seattle and I think I am in love with the city. Catching up with a good friend over cups of tea, eating out, hanging out with the kids, visiting sights – thanks to our wonderful hosts A&S. The spectacular views of Mt. Rainier from the city, the farmer’s markets, Pike Place, the scenic walking trails, wild berries on the side of every road just waiting to be picked and eaten, Hurricane Ridge, and ferry rides to Victoria to see the beautiful Butchart Gardens were some of the highlights of the trip.

Mt. Rainier

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We visited Mt. Rainier from the Paradise area, and enjoyed walking on snow in gorgeous mid-70s weather :). The picture above is of Paradise Glacier. For size perspective, we were told that the snow is hundreds of feet deep in some of the spots in this photo.

Narada Falls

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Narada Falls at Mt. Rainier

Pike-place-market

(Pic: http://upload.wikimedia.org/wikipedia/commons/8/81/Pike-place-market.jpg)

Pike Place is Seattle’s original Farmer’s Market, established in 1907 – nine acres of local, artisanal & speciality food and crafts. Absolute must visit if you are in Seattle.

The pictures below are of the many varieties of flowers for sale – bouquets were as cheap as $5 for a big bunch!!

Pike Place Flower Market

pike-place-market-people-buying-flowers_y0nkag

(Photo: http://commons.wikimedia.org/wiki/File:Pike-place-market.jpg)

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We found many interesting things at Tenzing Momo – “the West Coast’s oldest & largest apothecary and perfumery….”

IMG_3603

Fresh, local vegetables at Pike Place Farmer’s Market.

On our way to Victoria, BC, we stopped at Fat Smitty’s for milkshakes & fish n’ chips. Customers tack dollar bills to the walls and ceilings as donation, and it is taken down when full with the help of local Boy Scouts, and donated to charitable causes.

Fat Smitty's

Fat Smitty's

 If you get bored while you wait, you can read what’s written on the prominently placed refrigerator!!!

Fat Smitty's

Below is a small glimpse of beautiful Butchart Gardens – it’s story is simply amazing. Today, hundreds of varieties of plants bloom in dozens of different gardens on the grounds that were once mined for limestone to supply cement. 

Butchart Gardens

 

Hanging Baskets

The pictures above are of flowers in huge hanging baskets above our head.

 Of course, we did visit the Seattle Space Needle, the original Starbucks, Snowqualmie Falls, Pine Lake Park, and many other sites.

We arrived back home from a wonderful trip, and two days later brought home 7-week-old Snuffles.

Snuffles 7 weeks

IMG_3813Snuffles at 11weeks.

He turned 14 weeks on the 5th of September, 2014. This little puppy has been gaining 10 lbs every 3 weeks!!

The last 8 weeks have been so much fun, but has revolved around Snuffles’ eating, sleeping, walking, pooping schedule. It’s like having a baby all over again! With the kids finally back in school, I have had some sort of routine and am back to blogging. I will be posting some healthy and fun recipes soon. Enjoy the last few warm days before winter sets in. Is it true that the whole country is going to get slammed with a wet and snowy winter again?

Creamy Guava-Coconut Popsicles

Creamy Guava-Coconut Popsicles

A week into summer break, and I’ve already heard “Mom, can we go to the pool?”, “Mom, can we go get ice-cream?”, and “I’m Bored!!” more times than I can take. I had my 10-year old make a list of all the things he would like to do for fun over the next two months, and making popsicles was one of the first few items. We’re checking off one item on the list each day, and yesterday happened to be the day we pulled out the popsicle molds from the basement. But let me be honest; I foresee many days where screen time is going to be my best friend :).

IMG_0042  (Mom’s ‘not-so-little’ helper)

 

I got this paleta Latin American popsicles that are either cream or juice mixed with fruit – recipe several years ago from my friend Nellie, and had really enjoyed the taste. I meant to share it here earlier, but had misplaced the hand written scrap of paper. After looking everywhere, I found it folded and tucked inside one of my many recipe books and binders. One of my most favorite recipes, these are creamy and just sweet enough. I’ve been inspired to use this basic recipe to substitute other fruits, and will update here once (if) my experiments are successful.

IMG_0043 IMG_0044

 

 

(Guava paste can be found in the Hispanic food section at the grocery store.)

Creamy Guava-Coconut Popsicles

Creamy Guava-Coconut PopsiclesCreamy Guava-Coconut Popsicle

(Makes 15-17 popsicles, about quarter cup each)

  • 1 (15 oz) can coconut milk
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1 Tbsp cornstarch
  • 1 (15 oz) can condensed milk
  • 10-12 oz guava paste

1) Chop about a quarter of the guava paste into small pieces and drop into the bottom of the popsicle molds.

2) In a large blender jar, add the coconut milk, cream, milk, cornstarch, condensed milk, & chunks of the remaining guava paste. Blend till well mixed, but not frothy.

3) Pour into the popsicle molds, add handles and freeze for atleast 4-6 hours.

4) To remove popsicles, run the bottom & sides of the mold under warm water for a few seconds and slide the ice cream out.

NOTE : If using dixie cups, place them on a cookie tray or plate and then fill them according to instructions. Freeze on the cookie tray for about an hour. Then insert the popsicle sticks. This will help keep the sticks straight as they freeze for several more hours.