Tag Archives: side dish

Roasted Green Bean and Tomato Salad with Champagne Vinaigrette

This has to be the best end of summer salad. Period. I got both tomatoes and green beans in my farm box, and since it’s a bit too late to grill the green beans, I decided to roast them. Roasting them brings out this amazing sweetness that I didn’t know green beans could even have! It’s the perfect side dish as Fall rolls around. I tossed in some garlic, shallot and fresh tomatoes and a yummy champagne vinaigrette. Green beans are super healthy. They are high in fiber and a really easy source of many essential vitamins and minerals. I know you’re going to love this one!



You will need:


  • 1 lb of Green beans
  • 2 shallots
  • 1 clove garlic
  • 1 large vine ripened tomato
  • champagne
  • dijon mustard
  • olive oil
  • 1 tsp sugar
  • salt and pepper


To Prepare:

  1. Preheat the oven to 400°
  2. Set trimmed green beans on a baking sheet and toss with olive oil and some salt. Roast for about 20-25 minutes or until they are a bit shriveled
  3. Remove from the oven and allow to cool.
  4. In a mixing bowl, whisk together 1/4 cup champagne vinegar, 1 clove of finely chopped garlic,  1 tsp sugar, 1 tbsp dijon mustard and drizzle in olive oil, while whisking until it emulsifies.
  5. Stir in chopped tomatoes, diced shallots and green beans. Toss well.
  6. Allow to sit for around 10 minutes and serve!


Super simple  and delicious!



Buttered Radishes with Thyme

Merry Christmas everyone! It’s no longer Christmas here in India. But I’m not ready to lose the holiday spirit. Today’s recipe will be super quick and simple. Radishes and turnips, with the turnip greens in a light thyme butter sauce. Both turnips and radishes have lots of nutrients. I added turnips to mellow out the strong flavor of radish. I also added the turnip greens, which are slightly bitter. Turnip greens are an excellent source of vitamin K, vitamin A (in the form of beta-carotene), vitamin C, folate, copper, manganese, dietary fiber, calcium, vitamin Eand vitamin B6. They are a very good source of potassium, magnesium, pantothenic acid, vitamin B2, iron and phosphorus.

All in all this recipe takes just 10 minutes to make. Makes an excellent healthy side dish or vegetarian holiday side.

DSC_0070.JPGYou will need:

  • 1 bunch turnips with greens
  • 1 bunch radish
  • 1 tbsp butter (or substitute such as olive oil)
  • Fresh thyme
  • Salt and pepper

To prepare:

  1. Slice the turnips and radishes in half, rinse well.
  2. Roughly chop the turnip greens.
  3. In a saucepan, heat 1 tbsp of butter (you can add a bit of oil so it doesn’t brown too fast) .
  4. Once warm, add the turnips and radishes and about 3 sprigs of thyme.
  5. Toss well.
  6. Add a few tbsps of water and cover for about 1 minute.
  7. Season with salt and pepper and serve!




Spicy Apple Chutney (Thokku)

dsc_0046It’s thanksgiving week!  I went apple picking a few weeks ago and I felt this apple chutney dish would be a perfect vegetarian side dish for thanksgiving. Plus, it helped me use up the pounds and pounds of apples I picked! I bought both fuji and pink lady apples that were slightly tart. I made this chutney South Indian style, it’s actually called thokku in Tamil. It turned out great! I brought it to my office pot-luck and it was a success! Serve it with bread, on sandwiches or a relish to spice up any meal!

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Stufft Poblano Peppers with Goat Cheese and Crumbled Tofu

Over the break I wanted to treat my parents to a nice, healthy meal that was a treat for the eyes and the tummy. My cousin Vika had made this really yummy dish over Thanksgiving, that really was the highlight of the meal. His dish had charred poblanos and was stuffed with peppers, beans and goat cheese. I decided to make a variation of this and give it more substance using crumbled tofu! It passed the test. Even my little sister, who is a huge critic of health food loved it!


Crumbled tofu has no flavor but has an interesting  texture. It’s basically just regular extra firm tofu that you crumble using a fork. Tofu has very little flavor so be sure to use plenty of salt when doing this and wring out excess water using a cheesecloth. Lay the tofu out to dry before using.

**TIP: This works great as a vegan/Indian vegetarian alternative to scrambled eggs. DSC_9408



I broiled the poblano peppers and stuffed them with a mixture of tofu, beans, veggies and goat cheese and served it in a tomatillo sauce. (Also super simple to make but will post a recipe in another post.

All in all, a protein-packed, healthy, spicy delight! Hope you enjoy!


  • 4 poblano peppers
  • Extra firm tofu (1/4 of packet crumbled)
  • 1/2 red pepper, 1/2 orange pepper chopped
  • Canned sweet corn kernels, drained and rinsed
  • About a 4 oz goat cheese packet
  • Assorted beans (I had some extra from other recipes but I just used a handful of garbanzo and a handful of black beans)
  • Cilantro



  1. Preheat oven to 400-425
  2. On a baking sheet spray olive oil on peppers and
  3. Crumble the tofu and let it sit  on a towel to remove some of the liquid.
  4. Prepare any veggies you will be using


  1. Broil the peppers for about 15 minutes turning  the peppers about half way. When done, the peppers will have a nice char, but not too charred
  2. Once the peppers are cooled, gently slice the pepper on one side lengthwise so that it can be stuffed. Remove veins and seeds. Remove excessively charred skin gently.
  3. In a wok or saucepan  saute peppers. Add the tofu and let it brown slightly. Mix in beans, corn and goat cheese. Depending on the consistency you can add more goat cheese. Taste to make sure the mixture is seasoned with enough salt and pepper.
  4. Grab the pepper in one hand and spoon the mixture in with the other hand. It should be enough for 4 peppers.
  5. Garnish with salsa and serve with warm Tomatillo salsa.

Serves 4


Classic Butternut Squash Soup and Broiled Bok Choy with Garlic


Cooking with friends is fun! On a dreary, snowy day my friend Sruti came over and we enjoyed a nice afternoon indoors of cooking. I had some butternut squash at home, and she had a big bag of bok choy, so I decided to pair the two with a classic creamy butternut squash soup and roasted bok choy. The result was light, yummy, and a perfect meal for a cold winter day. This recipe is super simple and should serve around 4 people comfortably. I hope you enjoy!

Health Stuff: 

Butternut Squash: Butternut squash is best in the winter/fall. Although sweet and a source of carbs, it is a low-calorie food, and contains tons of antioxidant properties and nutrients such as Vitamin A and C and fiber.

Bok Choy: Bok Choy is a green member of the cabbage family, found often in asian dishes.  Bok choy  is great for weight loss as it has no sugars or fats and is rich in vitamins A, C and K. Can’t go wrong with this one.


For the Soup…

You Will Need: 

  • 2 packages of peeled and cubed butternut squash, or 2  medium butternut squashes if you are cutting them yourself
  • 4 carrots, peeled and chopped (depending on the size, mine were smallish)
  • 1 small yellow onion, chopped
  • 1 bullion cube or low sodium vegetable broth
  • Nutmeg
  • Salt and pepper for seasoning

To Prepare: 

1. Prep the veggies.  (10 minutes max)

2. In a pot, heat a few tbsps of extra virgin olive oil. Sauté the onion and carrots until the onions are translucent.

3. Add the butternut squash and sauté for a few additional minutes.

4. Add water and the bullion cube and  reduce the heat, allow the soup to simmer for around 10 minutes.

5. Once the veggies are softened, remove the pot from the flame and let it cool briefly.

6. Blend in a blender or using an immersion blender (my preference)

7. Add water as necessary and a few splashes of milk. 2 percent should be fine as the butternut squash is creamy as it is.

8. Grate some nutmeg over the top, season with salt and pepper to taste.

9. Eat! Cooking time should be around 20 minutes.

For the Bok Choy…


This broiled bok choy recipe is super simple and fast and makes a great side dish. I was looking for a non-asian interpretation of bok choy, and this one does the trick! The leaves end up getting nice and crunchy, and the bok choy itself is crisp, yet tender. It has a great texture and flavor combination. Eat immediately, though, it does not taste good soggy.

You Will Need:

  • Baby bok choy
  • Garlic
  • Lemon juice
  • Olive oil
  • Salt and Pepper

To Prepare: 

1. Depending on the size of the bok choy, halve or quarter the individual bok choy pieces, leaving the stem on so that  it stays together.

2. Rinse and submerge the veggies in water for a few minutes allowing any sediment to sink to the bottom.

3. Once the bok choy is cleaned, drain and dry them

4. Thinly slice around 5 or so cloves of garlic

5. Toss the bok choy with olive oil, salt and garlic and lay flat on a foil tray or baking sheet

6. Preheat the oven to 400° , or use the broil setting

7. Bake until you see the leaves crisp up, around 5 minutes.

8. Drizzle with some lemon juice and season with pepper

Serve this meal with some rustic bread or whole wheat toast drizzled with olive oil.

DSC_7833Thanks Sruti for a wonderful afternoon!

Stufft Curried Sweet Potatoes with Spinach and Hominy



Hellooo stufft readers! I hope everyone has had a vibrant and healthy start to 2014. For the first recipe of the year, I made a healthy and delicious twice-baked stuffed sweet potato with spinach and hominy. Hominy is dried maize kernels that I first came across when we lived in Mexico in a soup dish called posole. It is a high in carbs but low in fat. What I like about hominy is that it has a nice bite to it–a quality that many vegetarians search for in a dish– it makes you feel full faster. The curry and ginger is a nice complement to  the sweetness of the sweet potato and coconut milk in this dish.  I hope you enjoy it as a nice side dish or a light lunch.  This recipe makes 6 servings.


You will need: 

  • 3 large sweet potatoes
  • 1 can of hominy
  • 1 can coconut milk
  • Baby spinach
  • Fresh ginger
  • 3-4 cloves fresh garlic, roughly chopped
  • curry powder
  • Salt
  • Paprika for garnish





1. Thoroughly wash the sweet potatoes and set them on a baking sheet lined with aluminum foil. Make a slit in the potatoes with a knife to about half way through and spray with some vegetable cooking spray.


2. Bake in an oven pre-heated to 375°  for about 45- 60 minutes. The potatoes should be  soft, but keep in mind that if it is too soft, it will be difficult to stuff.

3. Once it is cooled, scoop out most of the flesh into a mixing bowl. Leave a little bit in the peel so that you can re-stuff the potatoes.

4. In a large  pan, heat up some oil  and start sautéing the garlic.

5. Add in 1 cup of hominy and 1 tsp of curry powder–enough to coat the hominy. Too much curry powder will overpower the dish. Sauté for a few minutes.


QUICK NOTE: The hominy will come in the can and will be very tightly packed. Empty the can in a colander, and rinse well under the tap, breaking the kernels apart with your fingers. For this recipe we will only use 1 cup. Reserve the rest for a soup or use as taco filling with beans and peppers.

QUICK NOTE: The hominy will come in the can and will be very tightly packed. Empty the can in a colander and rinse well under the tap, breaking the kernels apart with your fingers. For this recipe we will only use 1 cup. Reserve the rest for a soup or use as taco filling with beans and peppers.6. Lightly salt the mixture and grate in some fresh ginger. About 1/2 tsp of fresh ginger should be enough. You can always add more later if desired. 

6. Lightly salt the mixture and grate in some fresh ginger. About 1/2 tsp of fresh ginger should be enough. You can always add more later if desired.

7. Lastly, add in a few handfuls of fresh baby spinach, stir and remove from flame quickly. The spinach will cook with the heat of the mixture.  Add the mixture to the mixing bowl with the sweet potatoes.

8. Pour in about 1/2 cup of coconut milk and mix well. Add more coconut milk if needed to achieve a soft, yet  stuffable consistency. Your mixture is ready! Woohoo!

9. Now carefully spoon the mixture back into the sweet potato skins. Sprinkle  them with some paprika (or red chili powder) and return to the oven at 400 degrees or under the broil setting for about 10-15 minutes until the top is nicely golden brown.

Bon appétit!


Health Stuff:

Sweet Potatoes: Sweet potatoes have crazy amounts of Vitamin A or beta carotene, which mean it is great for your skin and eyes as they help fight ‘free radicals’ or whatever that cause aging. They are also rich in Vitamin C, Potassium, and fall low on the glycemic index. Pretty much it is the definition of a superfood.

Spinach: Obviously good for you.

Hominy: Not that much nutrition, but helps keep you fuller faster and longer.

Ginger: Used widely in Indian and ayurvedic cooking for its medicinal properties. Great for digestion and nausea, is said to be anti-inflammatory, and helps boost immunity.

Coconut Milk: Coconut milk is high in saturated fat, but it can help you raise levels of HDL (good cholesterol). It also has tons of nutrients, particularly iron. It’s great in moderation.