Wednesday, May 25, 2022

Lemon Coriander Soup


This is one of the tastiest soups you'd ever want. This simple soup with simple veggies has lovely, bold flavors with lemon juice and coriander aka cilantro. This soup is vegan too!


This is a copycat recipe of Sangeetha Restaurant Lemon Coriander soup. We love to have this soup back in India when we go on vacation trips. Being not just a foodie, but a home filled with foodies, we try to recreate what we love and this is no exception! This is one of our all time favorite soups. The lemon flavor comes through in every spoon and the cilantro adds to the flavor and aroma immensely.


This soup requires a few staples like carrots, cabbage, ginger, garlic, beans, corn, cilantro, green onions, cornstarch, and of course lemon. Bell pepper can also be used. The veggies have to be very thinly chopped for easier and quick cooking. The cornstarch helps in thickening the soup. I do not prefer a very thick soup in this combination. Adjust as per requirement. The cilantro and lemon can't be replaced as they are the stars of the recipe. 

This soup can be made easily and the prep time for veggies is about 10 minutes. Once you have the veggies, ready, this soup can be made in the time you take to blink! Serve with some garlic toast or any bread to make a satisfying meal.


Lemon is a versatile fruit that can be used in both savory and sweet recipes, from appetizer, to drink, to desserts. Here are some yummy lemon recipes from the blog.

Eggless Honey Meyer Lemon Bundt Cake


Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts! a Rafflecopter giveaway

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

  • 2 count Gourmet Madagascar Vanilla Beans
  • 2oz Almond Extract
  • 4oz Natural Baker’s Extract
  • 4oz Vanilla Paste
  • 8oz Gourmet Vanilla Extract
  • 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack


La Tourangelle Prize Pack includes:

  • Extra Virgin Olive Oil
  • Roasted Walnut Oil
  • Regenerative Sunflower Oil
  • 4oz Vanilla Paste
  • Fleur de Sel Almond Butter


  • Ingredients
    Serves 2-4

    Oil - 2 tbsp
    Ginger - 1 tbsp, finely chopped
    Garlic - 1 tbsp, finely chopped
    Water - 3 cups
    Carrots - 1/3 cup, very thinly chopped
    Cabbage - 1/3 cup, thinly fine
    Green beans - 1/3 cup, very thinly sliced
    Corn - 2-3 tbsp
    Corn starch - 1 tbsp mixed in 1/3 cup water
    Salt - 1 and 1/4 tsp
    Black pepper powder - 1/2 tsp
    Cilantro - 1/3 cup, finely chopped
    Green onions - 2, chopped
    Lemon juice - 1.5 tbsp

    Thin slivers of ginger - for garnish
    Method
    Heat oil in a pot over medium heat and add the ginger and garlic, sauté for 30-40 seconds. Take care not to burn.

    Add the corn, beans, carrot and sauté for 2 minutes. Add the three cups of water, salt, and pepper. Simmer for 2-3 minutes.


    Add the white parts of green onion and cabbage. Cilantro stems can also be used. Simmer for 2 minutes.


    Add the corn slurry, mix and simmer for two more minutes.


    Switch off the flame. Stir in the lemon juice, add the cilantro and green onions.


    Transfer to bowls, garnish with slivered ginger pieces. Serve immediately.



    Wednesday #LemonWeek Recipes

  • Lemon Curd Layer Cake by Fresh April Flours
  • Lemon Poke Cake by Blogghetti
  • Lemonade Cake by Hezzi-D’s Books and Cooks
  • Crepes with Lemon Curd and Mascarpone by Art Of Natural Living
  • Braided Lemon Bread with Blackberries by Karen’s Kitchen Stories
  • Chicken Costoletta by Cheese Curd In Paradise
  • Lemon Lush by Devour Dinner
  • Lemon Cheesecake Bars by Best Cookie Recipes
  • Lemon Pudding Cake by The Freshman Cook
  • Lemon Cheesecake Bombs by Simply Inspired Meals
  • One Pot Lemon Garlic Pasta Recipe by The Fresh Cooky
  • Lemon Loaf Cake by A Day In The Life On The Farm
  • Glazed Lemon Poppy Seed Pudding Cookies by The Spiffy Cookie
  • Lemon Blueberry Crumb Bars by An Affair From The Heart
  • Mini Lemon Cheesecakes by Kathryn’s Kitchen Blog
  • Lemon Sorbet by Jen Around The World
  • Lemon Blueberry Waffles by Lemon Blossoms
  • Lemon White Chocolate Chip Cookies by Home Cooked Harvest
  • Lemon Rosemary Marmalade by That Recipe
  • Lemon Crepes by The Redhead Baker
  • Glazed Lemon Bundt Cake by Jonesin’ For A Taste
  • Tuesday, May 24, 2022

    Avocado Siracha Pinwheel Wrap

     
    This is the easiest and tastiest wrap/pinwheel wrap that you can imagine! This is made with simple ingredients and packed with healthy nutrition. For a vegan option, use vegan shredded cheese. These are great for lunch, dinner, or for picnics!


    I made these pinwheel wraps with Mediterranean flatbread which is made with multigrain (healthy!) and with sesame seeds. This flatbread is 3ftX1ft. Yup! It is like a small mat and uses half of this to make these wraps which satisfy four hungry people. The avocados and sesame pair well!


    I made these with Mediterranean flatbreads, but this can be made with any flatbread, even chapathi too! I will make this as a quick meal with fresh whole wheat chapathi and this is a great lunch to pack and my kids love this. Whenever I go to Mediterranean stores, I will buy long flatbreads which are kind of fun and make the meal special! 


    So, to make these wraps all you need are 

    Flatbreads - any flatbreads would work, just play around with rotis, naans etc

    Avocados - sliced and ripe avocados work great 

    Lettuce - I have used spring mix, but any lettuce of choice can be used

    Shredded cheese - Mexican blend or any cheese can be used, for vegan option, use vegan shredded cheese

    Siracha - This sauce pulls the entire wrap together. Use as per your taste requirements 

    Vegannaise - This adds to the creaminess of the wrap. Any mayo can be used.


    There are no strict requirements for this wrap. The fillings can be increased or decreased as per taste preference. But at the same time, avoid overfilling so that rolling into a pinwheel is easier. This is a no-cook recipe, but if you use refrigerated flatbread, just warm it to make it pliable for easy rolling without breaking. Leave the edges on the longer side, and then fill the ingredients, this helps in smooth finish after rolling. Make sure to secure it with toothpicks!

    This is my first recipe for this week's Blogging Marathon and I am sharing delicious "Wraps and Rolls". For this theme, I am using special long mat like Mediterranean flatbreads and making different wraps. Check on the blog for more delicious wraps this week.


    Wraps, sandwiches, rolls are all house favorites! We often play around with different flavors to make satisfying meals. If you are looking for more wrap recipes, here is a five ingredients tortilla wrap recipe - yes, 5 ingredients, but twenty, yes, 18 different varieties of tortilla wraps! Be sure to check this out and you'll love each and every one of them. I am also linking this to What's For Dinner, Sundays on Silverado, and Wonderful Wednesday.



    Ingredients
    Serves 4

    Flatbreads
    Avocado - 1 and 1/2avocado, large size, peeled and sliced
    Shredded cheese - 1 cup
    Lettuce - 1 to 1.5 cups
    Vegannaise - 1/2 cup
    Siracha paste

    Method

    Spread the vegannaise leaving an inch on the longer side. Add the lettuce along the longer edge.



    Next, arrange the avocado slices and shredded cheese.


    Drizzle the siracha paste as desired.


    Start to roll from the lettuce side and gently and tightly, roll into a tight wrap. Secure with toothpicks.


    Slice into four equal portions and serve with additional siracha paste if preferred.





    Monday, May 23, 2022

    Caramel Apple Pie Lassi


    This is the ultimate dessert drink - a fusion of the classics -  Indian lassi and apple pie! But without the crust and with spot on flavors. Not just a flavor, the addictive caramel apple pie filling made with #cosmiccrisp apples is THE BEST!


    Are you a lassi lover?

    Do you love apple pie?

    Do you have an addiction to caramel?

    If you check all three or even one of the above, then this lassi is the best one for you! Your favorite flavors in this lassi will make you want to have more of this dessert lassi, especially!

    You will need very simple ingredients for this lassi

    Caramel sauce - I made my own with sugar, butter, and heavy cream. Ready to use caramel can also be used.

    Apples - I have used Cosmic Crisp apples in this recipe. If you can't find this variety in your area, use any apples that you can find, the flavors will be great.

    Yogurt - Fresh homemade yogurt

    Spices - Cinnamon and nutmeg for the classic apple pie flavor. Swap with cardamom or chai spice to make it with Indian flavors.


    I made the caramel apple pie filling with not just any apples, but with the amazing Cosmic Crisp Apples. This is similar to the Caramel Apple Dip that I featured on the Fall Charcuterie Board. I varied the caramel quantity as I want it to balance the sweetness for the lassi. Fresh homemade yogurt has some tartness and the caramel apple pie filling perfectly balances it. 

    Now, here is the warning about this caramel apple pie filling. This is very much ADDICTIVE! Yes! I am stressing this point as the flavors speak for themselves. So now, Imagine the tasty lassi made with this filling. It is going to elevate the flavors and comfort to the next higher level. Not only this lassi, if you are a tea lover too, try this Apple Cider Milk Tea with Boba and Caramel Apple and you won't be disappointed


    We always use fresh homemade yogurt to make our classic lassi and so this recipe too uses our standard homemade yogurt made with whole milk (I recommend that). The fresh curd will have a very mild tart flavor and that is perfect with the apples and caramel sauce. Store bought yogurt can also be used. Greek yogurt will be very creamy and is also a great option. 

     I have used the apples with the peel. Peels have anthocyanins and are a good source of fiber. No food wastage and it is a healthy option to consume the whole fruit. If you prefer to peel, that works too!

    The dessert lassi is easy to make for a crowd too! The caramel apple pie filling takes about 15-20 minutes maximum to make including the apple chopping time. This can be made ahead and refrigerated. With ready chilled yogurt, it is a breeze to make, just blend and pour onto serving glasses. For the portion size, the following recipe makes 2-4 full or half servings. This is a little loaded with caramel, butter, yogurt, and cream and hence smaller portions are ideal (can relish a bigger portion too!). You guests will ask for more!

    Pie with crust can also be used to make this lassi in case you do not have time to make the filling or you have a pie sitting in the fridge. It works, makes a monster drink! Just adjust the yogurt and sweetness to suit your flavor palette.


    We love Cosmic Crisp apples! The crisp and sweet flavors are perfectly balanced in this variety of apple.  No doubt it became our favorite! This apple is great for many recipes including baking and it retains the shape and flavor very well. This is always the winner! This is one of the recipes that I am submitting for Cosmic Crisp Challenge and check the website for more details.

    When apples are in season, I would love to make a pie of course. A slice of warm apple pie and a scoop of ice cream is always heaven! I would love to make a big batch of Apple Butter in Slow Cooker (makes life easy) and use them in recipes like this muffin or these Apple Butter Blondies, or just spread on the toast. Fresh Apple Cider is great to use in soft and sweet dinner rolls.


    In our Foodie Monday Blog Hop, we are sharing Fusion recipes and I am hosting this week. I suggested this theme as fusion cuisines are happy marriages! Any fusion with your comfort cuisine, will always be a winner and this gives an opportunity to explore many other cuisines. This fusion dessert drink between the comforting Indian lassi and the classic apple pie is a winner in our home and here is the recipe for you to try it and enjoy with your family.

    Here are a few other fusion recipes that you'll be hooked on when you try.










    Like I said, lassi is close to our heart! Need a snack or a drink or a dessert, lassi is always the go to option here. Plus, this drink made with chilled fresh yogurt is a great meal option for summer. Drink endless lassi! Yes, endless. I mean it! It is just comforting and there is no denying that. Make a sweet lassi, or salt lassi, or add fruits to it. See, the possibilities are endless! Speaking of the endless possibilities, here are a few quick links to the comforting and tasty lassi recipes from the blog.








    Ingredients
    serves 4

    For the Cosmic Crisp Caramel Apple Pie Filling

    Cosmic crisp apples - 5 cups, chopped
    Sugar - 3/4 cup
    Heavy cream - 1/3 cup
    Butter - 2 tbsp
    Water - 1/2 cup
    Orange juice - 2 tbsp
    Cinnamon - 3/4 tsp
    Nutmeg - a pinch

    For the Lassi

    Apple mixture from the above (reserve a few tbsp for garnish)
    Fresh yogurt - 2 cups
    Caramel  - 2 tbsp

    Garnish

    Extra caramel sauce
    Cinnamon

    Method

    Add the apples, orange juice and water to a heavy bottomed pan and cook over medium heat for 7-8 minutes, till the apples begin to soften.


    Make the caramel sauce in the meantime, by heating the sugar without disturbing. When it begins to caramelize, gently mix. Once it has melted, reduce the flame, add the butter and cream, carefully whisk to form the sauce.


    Pour the sauce followed by cinnamon and nutmeg over the apple mixture.



    Continue to cook for about 8-9 minutes till the liquid becomes syrupy. Remove from the flame and cool.


    Once cool, blend the fresh chilled yogurt with caramel apple pie filling (reserve 3-4 tbsp, optional) to a smooth consistency.


    Optional: Add the reserved caramel apple pie filling to serving glasses. Drizzle the sides with extra caramel. 


    Pour the lassi onto serving glasses, garnish with a sprinkle of cinnamon and a drizzle of caramel and serve immediately.



    Lemon Garlic Pasta


    This is a delicious and ultimate vegan pasta with bold flavor of lemon and makes an easy weeknight meal! This is great for lunch too as well as for any crowd. In short, it can be described as simple and tasty!


    This lemon pasta is vegan and uses vegan parmesan. I often make vegan parmesan and stock in the refrigerator to sprinkle on breads and pasta, and it gives the perfect cheesy and nutty flavors. Regular parmesan can be used if you prefer.

    Lemon juice as well as zest is used in this recipe. Depending on how you like the lemon flavor, anywhere between 2-3 tablespoon of lemon juice can be added for the given quantity of noodles. For us, this was perfect and the flavor of lemon comes through each and every bite.


    This comforting pasta is easy to prepare. Yes, in under 30 minutes, this can be made and set at the table. That's always a winner! All it requires is pasta cooking time. There is not much prep work here as garlic and parsley alone need to be chopped and that can be done quickly. This can be served with a salad on the side. This is a comfort meal for us just like our traditional Lemon Rice. Be it any grain, lemon adds a zing and that's enough to make it the most delicious meal of all.


    I have used angel hair pasta as it cooks quicker and helps in reducing the meal prep/cooking time. Any pasta can be used but I prefer using noodle shaped ones rather than other shaped pasta. The thin angel hair pasta along with lemon, garlic, and parsley is just amazing in flavors and you can taste heaven in each bite.


    Fresh or dried parsley can be used. Any type of parsley - curly or flat leaf parsley can be used. I use what I have on hand, and the end result is absolutely delicious lemon pasta!

    Black pepper powder or chili flakes can be added as per taste for the heat. I love it with chili flakes, whereas my kids prefer it as such. Both ways, tasty, adjust the spice levels as per preference and enjoy this as the best meal.


    Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts! a Rafflecopter giveaway

    Check out the amazing prizes you can win in our #LemonWeek Giveaway!


    Prize #1: Rodelle Prize Pack


    Rodelle Prize Pack includes:

    • 2 count Gourmet Madagascar Vanilla Beans
    • 2oz Almond Extract
    • 4oz Natural Baker’s Extract
    • 4oz Vanilla Paste
    • 8oz Gourmet Vanilla Extract
    • 25oz Organic Baking Cocoa



    Prize #2: La Tourangelle Prize Pack


    La Tourangelle Prize Pack includes:

  • Extra Virgin Olive Oil
  • Roasted Walnut Oil
  • Regenerative Sunflower Oil
  • 4oz Vanilla Paste
  • Fleur de Sel Almond Butter

  • This tasty lemon garlic pasta is my share for today, the first day of Lemon Week! Here are the recipes we shared today for the event. This is a week long event and check the blog for more lemon recipes.


    Monday #LemonWeek Recipes

  • Lemon Poppy Seed Loaf by Fresh April Flours
  • Grilled Asparagus with Lemon and Feta by Palatable Pastime
  • Lemon Raspberry Cheesecake No Churn Ice Cream by Blogghetti
  • Lemon Raspberry Cupcakes by Hezzi-D’s Books and Cooks
  • Egg Lemon Soup with Spinach by Art Of Natural Living
  • Lemon Shortbread Bars by Karen’s Kitchen Stories
  • Lemon Butter Salmon by Cheese Curd In Paradise
  • Lemon Curd by Devour Dinner
  • Lemon Curd Cookies by Best Cookie Recipes
  • Lemon Donuts by The Freshman Cook
  • Lemon Fruit Dip by Simply Inspired Meals
  • Lemonade Bundt Cake by The Fresh Cooky
  • Lemon Ginger Chicken Thighs by A Day In The Life On The Farm
  • Gluten-Free Lemon Almond Cake by The Spiffy Cookie
  • Creamy Lemon Basil Shrimp Pasta by An Affair From The Heart
  • Lemon Cupcakes by Kathryn’s Kitchen Blog
  • 15 Minute Lemon Pasta by Jen Around The World
  • Lemon Cheesecake by Lemon Blossoms
  • Lemon Smoothie by Home Cooked Harvest
  • Aromatic Lemon Chicken by That Recipe
  • Lemon Pound Cake by The Redhead Baker
  • Lemon Muffins with Lemon Drizzle by Jonesin’ For A Taste

  • The sour tasting amazing lemon is so versatile and is great for any recipes right from appetizer to savory to desserts! It is amazing in a thirst quenching drink and nothing can beat this Kumquat Lemon Iced Tea. The pH of the lemon helps in making the color changing lemonade that kids would be entertained with it learning science while enjoying a lemonade with this Butterfly Pea Flower LemonadeLemon and Rice Cheese Bombs is a great appetizer. Lemon Rice, Lemon Rasam and Lemon Potatoes - Indian Style are amazing for the main course meal. These are comfort meals for us! Lemon Strawberry Muffins are a great breakfast on the go whereas these Eggless Lemon Lavender Cupcakes are a perfect spring dessert! Meyer Lemons are mild and are great for desserts and I love this Eggless Honey Meyer Lemon Bundt Cake, one of my favorites!


    Ingredients
    Serves 2 to 3

    Angel hair pasta - 6-oz
    Water - 2quarts
    Salt - 2 tsp
    Olive oil - 2 tbsp
    Garlic - 2 tbsp, finely chopped
    Parsley - 3-4 tbsp, chopped
    Lemon juice - 2.5 - 3 tbsp
    Lemon zest - 1/4 tsp
    Vegan parmesan - 2-3 tbsp
    Pine nuts - 3-4 tbsp
    Black pepper powder/chili flakes

    Method

    Boil water and cook the pasta according to package directions. Drain and set aside.


    Heat oil in a pan and add the garlic. Sauté for 30-40 seconds without burning.


    Add the pasta, lower the flame, add the lemon juice and zest. Combine well and remove from the flame.


    Add the pine nuts, parsley, and vegan parmesan.


    Serve with additional parmesan on top!