Hi! Trying to compensate my absence with back to back posts. I need to blog all the summer recipes I’ve made before the rainy season officially starts and I am really lagging behind. I thought at least I’ll give you this mango salsa recipe before mango season is ends. This salsa is a perfect accompaniment to your chips and a great side to grilled chicken or lamb chops.
I don’t remember how many bowls of this sunshine I have devoured this summer. It is my absolute favorite. I eat chips just so that I can have salsa (or any other dips/condiment for that matter!!) and end up having it by spoonfuls in lieu of chips! I have a couple of peaches sitting in my fridge, waiting to be used up & I most certainly plan of turning them in to this salsa sans cucumber this evening (with mint of course!).
Enjoy& be patient.
Weekend is almost here! 😉
Mango Cucumber Salsa:
Serves: 2 | Prep time: 5 minutes | Cook time: 0 minute | Total time: 5 minutes
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded & finely chopped
- 1 cucumber, finely chopped (about 1 cup)
- 1 ripe mango, sliced, pitted & finely chopped (about 1 1/4 cup)
- Salt & freshly cracked pepper, to taste
- 1/4 cup fresh basil, chiffonade (can be subbed with coriander leaves)
- Juice from 1 lemon
Don’t know what is basil chiffonade? – Pioneer woman tells you here!
Toss all of the ingredients in a bowl. Refrigerate until ready to serve (about 3-4 hours max otherwise it turns mushy). Serve with your favorite chips or a meat of choice.
This salsa is so so good. I made it the other night when few friends came over and I knew after the first bite that I had a winner. Thankfully I had clicked few pics beforehand (food blogger problems!) so I decided to make it a post.
Actually, it is quite silly of me to be presenting this as a recipe with strict measurements because, really, you can just chop, drop and taste as you go! So consider this as a rough guideline. You may substitute orange juice in the recipe with lime or make it using pineapple instead of strawberries. Summer on your plate!
This recipe here works so perfectly and you can use it on chicken, fish, meats, tacos, bruschetta, or just scoop it up with chips! Pretty versatile. Bring it to a pot-luck or a party and I bet no one has had it before! It is sweet, tangy, spicy and has a lot going on. Strawberries are in abundance right now, so go for it!
Brighten up your Monday with this simple yet cracking dish!
Have a great week ahead! 🙂
Strawberry Jalapeño Salsa
Serves: 3-4 | Prep time: 10 minutes
- 1 small onion, finely chopped
- 1 jalapeño pepper, seeds removed and finely chopped
- Zest and juice from 1 medium orange
- Around 20 fresh strawberries, chopped into small even dice
- Fresh cracked black peppers
- Handful of cilantro, rinsed and finely chopped
In a large bowl, let onion, jalapeño, orange juice and zest steep till you prepare strawberries.
Add strawberries, pepper, cilantro and toss. Chill until ready to serve.
Note: Don’t make this much more than an hour or so before serving. Like all salsas, it will wilt and the fruit may get a little mushy. An hour is the optical amount of time for the flavors to meld and the juices to start flowing. Longer than that salsa will slowly start to lose its fresh appearance.
Past 10 days were a blur at our house.. Between Karva Chauth party and my girl gang gathered at the house for the wedding, I hardly had time to squeeze in a blog-post. Those were such good days and in all honesty, I didn’t want them to end! Exciting times filled with fun, laughter and so much joy!! I’m going to cherish the precious memories of this time spent with friends and family forever. Moments like these is what makes our life worthwhile.
Between all the festivities of the past weekend and coming weekend, I am doing a detox of my own with fruits, soups, stir-fries and salads. Gearing up for the next big weekend, you see! You won’t believe how many great recipes I have lined up for you all! But before that enjoy this humble dish which truly deserves a place in your repertoire! 🙂
Today’s recipe is simple but totally lip-smacking.
I mean it has potatoes & peanut butter in it so of course! 😉
Just some roasted veggies with healthy yet delicious dressing. Perfect for the ‘touch of cold’ weather we are experiencing here.. It is great as a side dish or as a whole meal in itself.. I had it for dinner and could not finish it entirely. The recipe can easily be doubled, tripled or quadrupled as per your needs. I used regular potatoes but baby potatoes would be amazing too!
Roasted Asparagus & Potatoes with Peanut Butter & Buttermilk Dressing
Serves: 2 as a side-dish or 1 as a lunch/dinner
- 4 small potatoes, cut into 1-inch cubes or 12 baby potatoes, halved
- 20 spears of asparagus cut into 5-inch pieces, hard woody ends discarded
- 1 tsp olive oil
- Salt & pepper, to taste
- 4 Tbsp buttermilk
- 1 Tbsp + 1/2 tsp crunchy peanut butter
- 1/4 tsp honey
- 1/4 tsp red chilli flakes
- 1/2 tsp lemon juice
- salt & pepper, to taste
- Preheat the oven to 200ºC/400ºF. Arrange prepared potatoes and asparagus on the baking tray. Sprinkle with oil, salt and pepper and toss together. Let it bake in the oven for 10-12 minutes. Remove the asparagus from baking tray and return the tray to oven. Let the potatoes bake for another 15 to 20 minutes till fork-tender.
- In a small bowl, mix together all the ingredients for the dressing.
- Serve the roasted vegetables smothered with the dressing.
So I made some Caprese skewers.. They are so dang cute! Of course there is absolutely no need of a recipe to make them. It’s just cherry tomatoes, basil leaves and Mozzarella cheese on thrown together on a stick seasoned with salt, pepper, olive oil and balsamic vinegar. That simple! Making these is a child’s play and they’ll rock any party! It can be served as an appetizer or as a last course with favorite cocktail or wine! 😉
I served these skewers with spinach walnut pesto.. Hmm… seems interesting?! Require a recipe for another quick pesto? Then read on.. I have told time and again that pesto is my fave. It is so versatile. I made a big enough batch for only 2 of us in the house and served it with these skewers, made dinner with some spaghetti, threw some in my breakfast omelet and made some grilled cheese for lunch. Phew!
So let’s get down to the recipe business!
- cherry tomatoes, halved
- fresh Mozzarella balls
- basil leaves
- extra-virgin olive oil
- balsamic vinegar
- salt and pepper, as per taste
Skewer the cherry tomatoes alternating with basil leaves and Mozzarella balls. Once they are all skewered, drizzle with balsamic vinegar and olive oil. Sprinkle with a little salt and pepper and serve alongside spinach walnut pesto.
Spinach Walnut Pesto
- 3 cups spinach leaves
- 2 cloves fresh garlic
- 1/2 cup walnuts, toasted or untoasted (I’m lazy & used untoasted)
- 3/4 cup Parmesan cheese
- 3 Tbsp lemon juice
- salt and pepper, to taste
- 3/4 cup olive oil to begin with, add more as and if required
Blend all the ingredients in a food processor till smooth puree is formed. Add more olive oil as and if required. Store in an air-tight container and refrigerate up to 4-5 days.
I’m a huge fan of hummus and can’t get enough! I can have it for all three meals of my day. Oh-yeah! 🙂
A quick, low-fat, protein-packed and super-easy home-made hummus! A pink hummus! As a dear friend quoted ‘If I could I would cover my life in pink!’ I would too!
The hummus gets its pink color from the addition of a boiled beetroot. If you are not a big fan of beetroot, still add it as I promise you won’t be able to taste it at all! It’s sooo good!!!
I stirred in lemon zest to finished hummus and it went a notch up! It became truly Ah-mah-‘zing’ actually!!!
Cheese-lovers can add Parmesan cheese (to be added during blending) to this lovely appetizer but I wanted to keep it low-fat so I skipped it.
So let’s blend-blend!
Skinny Beetroot Hummus
Serves: 4 | Stays fresh for 3-4 days, refrigerated in airtight container
- 1 cup chickpeas, soaked overnight, boiled and drained
- 1 medium beetroot, peeled, boiled and roughly chopped
- 2 cloves garlic, crushed
- 1 Tbsp Tahini
- 3 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- salt, to taste
- zest from 1 lemon
Add boiled chickpeas to the blender jar. Add garlic cloves, tahini and 2 Tbsp olive oil to jar and blend.
Add 1 Tbsp lemon juice and salt and blend again.
Add beetroot pieces and remaining lemon juice and olive oil to blender and blend till smooth and creamy.
Stir in lemon zest, transfer to a serving bowl and serve.
*Soak chickpeas overnight. If short on time, soak them in just boiled water for at least 3-4 hrs. It will take a bit long to cook but will do the job.
*I used pressure cooker for boiling chickpeas and beetroot both. I boiled them separately.
Accompaniment options: Pita bread, Nachos or Tortilla chips, My Skinny Carrot Sticks, veggie crudites or simply a spread on toast! Sky is the limit actually!! 😉