quick recipe


I started this blog in July, took a hiatus in August, and leaped back into the blogging wagon on January 2 of this year. I’ve been posting every day since, and I’m pushing myself, and just hoping I won’t stop. (Oh the backlog guilt! I still have 2 series that I haven’t finished!)

I’ve also been exploring the WordPress Site Stats section, and have been quite amused with the posts that have generated the most hits.

So, here goes–

10. Mumbai Scribbles, Day 3 — My Mumbai Scribble photos are inspired by WordPress’s Project 365. My goal is to catalog images every day that tell the story of Mumbai, a place I’m visiting, or something I’m engaged in. Cataloging images has sparked wonder in me, and it’s inspiring me to appreciate what I have every day.

9. Flounder Flops — It’s funny how this entry seems to pop up on the “how to not make flounder mushy” Google search. I haven’t found the answer, but since misery loves company, I hope that some cooks out there have discovered that they’re not the only ones with flounder flops.

8. Broccoli-Mushroom Curry and the Rat Race — I’m glad that many people have found this quick recipe. It’s a healthy no-brainer for busy people.

7. From Louie’s Kitchen: Lemon-Pepper Tilapia — I’m sure Louie would be happy to know that people have been browsing his recipe and hopefully trying them out! I’m surprised that quite a number of my recipes are on my top 10 posts. Maybe it’s time that I go back to trying at least one new recipe a week that I can share!

From Louie's facebook status update on July 14: Todays menu via the garden and friends. Tomato soup (Thanks Sacha) with Parsley, Sage, Rosemary, and Thyme (Thanks Simon and Garfunkel). Maple Glazed Lemon Squash (Thanks Sacha), Cucumber/Scallion/carrot Salad, grilled Green Squash / Eggplant Sandwich on fresh Sun dried tomato/Parmigiana cheese bread (Thanks Laurie for my French bread pan, I really like it), and lemon pepper grilled talipia (Thanks fish farmers)

6. Greek Garbanzos Salad — Another healthy eat! I also bought these dishes to make my food pop out in photographs. It’s a sign! Time to generate healthy eats again!

Students representing South Africa!

5. Mumbai Scribble, Day 18: International Day — My favorite special event in school!

4. Pig Roast in Nancy’s Graduation — The fourth of July last year was one of the most beautiful days I’ve seen and experienced. This was a happy memory with B, my honey, and his family. Nancy tragically died in a car accident a few weeks before Christmas. But she didn’t die in vain. Her smile, kindness and love have left and indelible impact on thousands of lives.

Louie, Anne Marie and Nancy in the Lapp's breathtaking farm

3. Weekly Photo Challenge: Ready / Mumbai Scribble, Day 28: Kala Ghoda Festival — I love doing the Weekly Photo Challenge. It’s another venue for bloggers to share their creative ideas. I find that many of my followers discover Scribbles through this page.

2. 10 Things I Learned from Dilip D’Souza’s Travel Writing Workshop — I scribbled this entry in less than an hour. It was based on a workshop I took a couple of days ago. Little did I know that it would generate so many hits. I’m still happy to have found Dilip and the group. We’re meeting next month in either Bandra or Thane, and we need to work on our first assignment–pick two travel experiences and write an essay that connects them. What a challenge!

DD's Travel Writing Bus in Elphinstone College

Silent Noise by Saini Johray

1. Mumbai Scribble, Day 27: Kala Ghoda Festival — Never in a million years would I have thought that this photo would generate so many hits. It pops up in Google Images when you type in “Kala Ghoda Festival 2012”. I accidentally tapped into something called “Search Engine Optimization”. Thank you, Google!

In the meantime, I’m on the 10% mark of my blogging goal this year, which is to post every day.

I’m trying. Persevering. Writing. Taking photos. And posting. One day at a time.

In the non-veg section of Hypercity, I was about to buy my usual handful of prawns when I saw fresh sardines. As far as I can remember, it was my first time to see fresh sardines. I’m used to eating the 555 ones in a can, drenched in tomato sauce, salt and pepper. Cans dug out of the cupboards on a rainy Manila day, poured on top of fried eggs and fried garlic rice.

But that’s not what this post is about :). Here’s a recipe for one that takes around 30 minutes to prepare.

Ingredients:
2 medium sized sardines
olive oil
salt and pepper
6 cloves of garlic (chopped)
1/2 cup of lettuce (chopped)
1 medium sized tomato (chopped)
1 teaspoon of anchovy
1 teaspoon of crumbled feta cheese
balsamic vinegar

Rub salt and pepper onto the sardines. Pan fry the garlic and sardines for ten to fifteen minutes.

On a salad bowl, lay a bed of lettuce. Place bits of the sardines on top of the lettuce. Add the garlic, tomatoes, capers, anchovy and feta cheese. Sprinkle balsamic to taste.

Bon appetit!

If Scribbles were a book, Louie would have one whole chapter! I love how he innovates. I love his spirit of fun! Louie is larger than life and is quite contagious!

Louie in Tommy's Inn, New Jersey about to gobble up his seafood pasta. But nope, that's not what I'm blogging about today.

Last December, he experimented with poaching salmon in his dishwasher. As usual, I was fascinated. Here’s the recipe for those who would like to try.

Rub olive oil, and season the salmon with salt, pepper and dill if you like.

Seal the fish tightly in foil.

Add to your dishwasher load, turn your dishwasher on to poach your salmon! (And wash dishes.)

Unwrap the foil. This batch was poached to perfection!

Let’s eavesdrop on an fb conversation about this recipe 🙂

Do you have an unusual healthy eat to share? Let me know and I’d love to feature your recipe in Scribbles!

It’s been quite some time since I featured a healthy eat.

This is grilled garlic chicken in balsamic with Alfez Tahini dressing on top of lettuce. I sprinkled some green olives after taking the photo. Oooohlala! It was delicious!

Back to work for me means reentering the rat race. It means waking up at four in the morn to finish unfinished tasks and chat with B. It means that students, teachers, school and innovation are at the forefront of my mind. It also means self-care takes a backseat. All you have to do is look at my one month old pedicure and eyebrows in want of threading! (Note to self: visit the parlor next weekend.)

But as I’ve discussed in previous posts, within the limits of my schedule, I would like to continue eating healthy, writing and taking photos. There’s so much learning that occurs while I do this. Besides, hopefully improving in my craft, I’m exploring the WordPress blogoshphere and it’s opened up a whole new world to me, a new dimension that has somehow made life more interesting. I’m thoroughly enjoying reading and listening to the various talents out there and learning from them. I’m learning how to give feedback and encouragement. I’m also convinced that blogging can be used as a valuable tool in 21st century education and it’s something that I’d like to slowly introduce to my school’s interested students and teachers.

So why the diversion into reentering the rat race when I’m supposed to be sharing my broccoli-mushroom curry recipe? It’s because this is a quick recipe. And perhaps I should add a category called quick recipes for those who are always on the run but still want to take care of themselves by cooking 30 minute meals with minimal dish washing.

This recipe serves one and is pretty good with basmati rice.

Ingredients:

1 cup broccoli, sliced
1/2 cup button mushrooms, sliced
1/4 red onion, chopped
4 cloves, chopped
1/2 cup of low fat milk
1 teaspoon of Thai green curry paste
1 tablespoon olive oil

Pour the olive oil into a pan and saute the garlic and onions until the onions are translucent.

Add the milk and Thai green curry paste. In India, I’ve found this curry paste in Nature’s Basket. In Manila, you can get it from Cash and Carry, and in the States, I’ve seen this in the Asian section of Walmart. Stir the curry paste until it dissolves.

First add the mushrooms and cook for around three minutes. Then add the broccoli and cook for two.

Pour the veggies on top of steaming hot basmati rice and it’s all ready to eat! Bon appetit!

I was determined to finish Louie’s garden veggies before B and I left for our fourth of July Croghan trip. So I popped my head into the fridge and voila! Broccoli!

This is another healthy eat for those who are always on the run, and again, this was one of my non-thinking Manila recipes. The slight acerbic taste and the broccoli’s vivid green refreshes and awakens one’s senses after a stressful day of toiling.

This recipe serves one.

Ingredients:
1 cup of broccoli
5 cloves of chopped garlic
2 tablespoons of olive oil
1/4 cup of shredded low fat cheese

Pour the olive oil into a pan. Add the garlic and saute until it’s light brown. Toss in the broccoli and watch it turn a vivid green! Saute for two to three minutes, then transfer the dish to a bowl. Sprinkle the cheese on top and there you have it. A low calorie meal which you can eat guilt-free as you plop down in front of the TV.

Healthy Eats Facts:
Broccoli – associated with cancer prevention
Garlic – contributes to cardiovascular health
Olive oil – contributes to cardiovascular health and cancer prevention
Low fat cheese – prevents colon cancer, osteoporosis, migraines and PMS

Source:
The World’s Healthiest Foods

I used to cook this often in Manila. It’s a quick low-calorie side dish which can be whipped up in twenty minutes. This dish serves 1!

Ingredients:
1 medium size zucchini
1 medium size eggplant
1/2 white onion
olive oil
salt and pepper
2 tablespoons of crumbled goat cheese or feta cheese
2 tablespoons of balsamic vinegar

Preheat your oven to 350 degrees.

Slice the zucchini, eggplant and onions. Coat a baking pan with olive oil. Spread the zucchini and eggplant slices on one layer. Spread the onions on the top layer. Sprinkle salt and pepper according to taste. Bake for ten minutes or until vegetables are tender.

Cool for 5 minutes. Spread the goat cheese and balsamic vinegar on top. It’s all ready to eat!

Healthy Eats Facts:
Zucchini – has anti-oxidants
Eggplant – has anti-oxidants and is considered brain food
Goat Cheese – good source of calcium, protein and amino acids

Sources:
The World’s Healthiest Foods

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