Tag Archives: Homemade

Summer Twist Tabbouleh

By Lakshmi:

It’s the fourth of July, a lovely summer afternoon begging for a chilled salad with a kick.  With some leftover quinoa and fresh watermelon at hand, here’s my tabbouleh with a twist!  This makes enough to serve two as an appetizer.

Ingredients:

  • One cup cooked quinoa
  • A cup of cubed watermelon
  • A quarter red onion, finely chopped
  • Six mint leaves finely shredded
  • Juice of one lemon
  • One green chilly, finely chopped
  • One to two tbsps of olive oil (depending on your taste)
  • Freshly ground salt
  • A teaspoon of black pepper or Aleppo pepper

Gently mix all the ingredients and serve as soon as mixed!  Enjoy 🙂

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One dough, two pizzas a continent apart

By Lakshmi:

Home made pizza is a staple in our household.  We make it in a myriad of flavors, each one vanishing off the tray as soon as it comes out of the oven.  Last week, I had a bunch of kids come home from school and decided to do two pizzas with one dough.  The first was a good old Margarita and the second? A Mexican pizza with salsa, avocados and cheese!  Here are simple instructions to create both.  We’d love to hear about your favorite pizza making experiences as well!

Recipe and how to for dough

1 tbsp sugar

2.5 tsps dry yeast

1 cup warm water

2 tbsps olive oil

3 cups all purpose flour

Salt to taste

Dissolve the sugar in a cup of warm water, add the dry yeast and let bubble for five minutes.  Next add the 3 cups flour, salt and olive oil and knead the dough with your hand or Kitchen Aid with a dough hook till the dough is gathered and springy.  Set aside for 30 minutes till the dough doubles in size.  Divide into two balls for two pizzas.

Recipe and how to for Margarita pizza

Half a cup of tomato sauce

A cup of fresh mozzarella

A few basil leaves torn

Preheat over to 500 degrees F.  Roll out one ball of pizza dough and lay on a pizza tray.  Use a spoon to spread the sauce in a concentric circle around the dough.  Arrange fresh mozzarella and torn basil leaves on the sauced up pizza dough.  Bake in the top rack of the oven for 5-10 minutes (till the circumference bubbles and is brown).  Take out and serve!

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Recipe and how to for Mexican pizza

Half a cup of fresh or store bought salsa (I used fresh home-made chunky salsa made with two tomatoes, a garlic clove, half a red onion, a green chilly, two tbsps of cilantro pulsed in a blender with salt and pepper)

One avocado sliced into thin slices

A cup of Mexican cheese blend or queso fresco

A few tbsps of fresh cilantro

Preheat over to 500 degrees F.  Roll out one ball of pizza dough and lay on a pizza tray.  Use a spoon to spread the salsa in a concentric circle around the dough.  Arrange the sliced avocado, cheese and cilantro on the sauced up pizza dough.  Bake in the top rack of the oven for 5-10 minutes (till the circumference bubbles and is brown).  Take out and serve!

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I cannot begin to tell you how much the kids loved these pizzas.  And it really is not that much work!

 

Recreating Pizza Hut breadsticks at home

By Lakshmi:

Each of us has a version of comfort food; food that makes us feel joy and contentment.  For my younger daughter, despite all the variety I cook, there is something innately happyfying to her about eating breadsticks from Pizza Hut.  We don’t have a Pizza Hut close by, but if we ever happen to hit the local Target, grabbing breadsticks from the in-house Pizza Hut is a must.  The joy on her face as she lovingly dunks each stick into the marinara sauce and slowly brings it to her mouth is simply priceless.

Aiming to continue to soar on the “loving mom” front, I scoured for recipes and finally narrowed down my selection to two.  There was much anticipation as I embarked on my first attempt to create a copy.  In went the ingredients into the Kitchen Aid and out came the dough.  The topping with parmesan, garlic, onion and salt smelled just like the original.  But alas – the dough did not rise and the resulting product turned out to be crispy rather than the softer, oil rich original.

I was disappointed, but did not give up.  The following week I was back at work, with the second recipe.  This time around, the dough came up beautifully, the topping was fragrant just like the original and the breadsticks came out beautiful (take a look and let me know what you think).  The taste was very good with one caveat!  It came out less greasy than the original.

 

I’m going to tweak the recipe a few times till I can get to the perfect copy.  But till then, I’m happy that I have a way to provide my daughter a dish she loves “on-demand”.

If you’ve ever created a copy of a restaurant dish you love, or even these breadsticks, we’d love to hear from you.