Mango Gazpacho Recipe

What a perfect end to a hot summer day!  Mango Gazpacho is a cold soup that can be served as a side dish or you can have it for a meal to cool off!

Servings:  3 if you have it as a meal and 6 if you use it as a side dish

Ingredients Needed:
-2 ripe mangoes, diced into cubes
-2 cups of orange juice (no pulp!)
-2 tablespoons of olive oil
-1 cucumber, seeded and diced
-1/2 red bell pepper, diced
-1/2 onion, diced
-2 garlic cloves, minced
-3 tablespoons fresh lime juice
-Salt and pepper, to taste

Directions:
-Puree the mangoes, orange juice and oil in a blender until smooth
-Transfer it into a big bowl and mix in the rest of the ingredients
-Put it in the fridge and chill for at least 2 hours

ENJOY!!

 

 









 

Broccoli and Onion Quiche

Makes 1 pie!

Ingredients needed: 

 -1 tablespoon butter

-1/2 onion, minced

-1/2 teaspoon minced garlic OR garlic powder if you don't have fresh garlic

-Crushed red pepper, to taste

-1 head of chopped FRESH broccoli

-1 (9 inch) unbaked pie crust

-1/4 cup shredded mozzarella cheese

-1/2 cup shredded cheddar cheese

-2 eggs, well beaten

-3/4 cup milk

-1 teaspoon salt

-1/2 teaspoon black pepper

-1 teaspoon butter, melted

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C)

2.  Sprinkle the mozzarella cheese on bottom on pie crust.

3.  Over medium-low heat melt butter in a saucepan. Add onions, garlic, broccoli, and crushed pepper. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into pie crust. 

4.  Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture into the pie crust. 

5.  Sprinkle the cheddar cheese on top.  

6.  Bake in preheated oven for 30 minutes, or until center has set. 

Let the quiche cool for 15-20 minutes before serving.

ENJOY!!!

 

Payal's Desi Chicken

This recipe is a mixture of a bunch of different ones combined to make it my own!  It tastes best when served with jeera rice and parathas.

Makes 3-4 servings

Ingredients you will need:
-3 chicken breasts cut into cubes

-2 onions diced   

-3 tomatoes diced

-1 cinnamon stick
-3 cloves
-3 cardamoms

-2 bay leaves
-1 tablespoon of cayenne pepper (depends on how much heat you want) 
-1 heaping teaspoon of  turmeric powder 

-1 tablespoon coriander-cumin powder 

-1 teaspoon allspice

-1 1/2 tablespoons ginger-garlic paste

-salt, to taste

-2 tablespoons of oil

 

Directions

1.  Heat the oil in a non stick pot or wok on high heat

2.  Put cardamom, cloves, cinnamon stick, bay leaves in the pot and let it sizzle

3.  Turn down the heat to medium and fry the onions until they are soft and translucent

4.  Add the ginger-garlic paste and mix it with the onions and fry for a minute or so

5.  Add the turmeric, allspice, half of the cayenne powder and half of the coriander-cumin powder

6.  Stir it all together and let it fry for about 2 minutes

7.  Add the tomatoes and cover the pot, stirring occasionally until the tomatoes and onions make a sauce.  This should take 10-15 minutes.

8.  Add the chicken and 1 cup of water and stir

9.  Add the remaining cayenne pepper, coriander-cumin powder and salt and stir

10.  Cover the pot and let it cook stirring it occasionally for 10-15 minutes until the chicken is cooked 

thoroughly.

Serve while its hot.  ENJOY!!