Monthly Archives: March 2013

Skillet Veggies on French Loaf


  • 1 small zucchini
  • 1 portabella mushroom
  • 1 small red bell pepper
  • 1 small onion
  • 1-2 tablespoons olive oil
  • pinch of salt
  • Extra virgin olive oil for brushing bread
  • Mozzarella cheese
  • Garlic salt (optional)
  • 2 pieces of six-inch long french loaf (I bought the normal size loaf and cut out 2 pieces each 6 inch)


  • Slit zucchini lengthwise and cut each half into thick slices
  • Slice portabella mushroom into thick slices and then cut each slice diagonally into 2 pieces
  • Cut bell pepper into half and slice each half into thin slices.  Cut the slices into 2 pieces diagonally
  • Thinly slice onion
  • Add olive oil to skillet and when hot add vegetables and saute on medium flame for about 10 minutes.  Season with salt.
  • Cut each loaf length wise and brush each half with extra virgin olive oil
  • Top each half loaf with vegetables
  • sprinkle with mozzarella cheese and toast in oven/oven toaster until cheese melts.
  • sprinkle a little garlic salt and serve hot.
  • If desired, drizzle with additional extra virgin olive oil.

Apple Sacks in Orange Sauce

I love crepes especially with fresh fruits.  I have posted many crepe recipes and I wanted to do something totally different in taste wise and display wise.  So I thought of making these crepes with cooked apples.  I added some crushed ginger to the apples to give some spiciness.  Initially I was a bit afraid since I wasn’t sure how the outcome would be.  But for my surprise, it came out quite good.

As seen in the picture, once you add the apples to the crepes and formed a sack, I used apple peel (skin) to tie these sacks instead of using a thread.  When peeling the apple skin, make sure to peel them into long tapes and then cut them into thin strings.





  • ½ cup all purpose flour
  • 1 cup milk
  • 1 egg white
  • 1 tablespoon oil
  • A pinch of salt
  • Butter for skillet

Apple Filling:

  • 2 small green apples (Granny Smith gives a good tart flavor)
  • 1 teaspoon crushed fresh ginger
  • 2 teaspoons butter
  • 1 tablespoon brown sugar

Orange Sauce:

  • 1 cup orange juice
  • 2 teaspoons butter
  • 3-4 teaspoons brown sugar



To Make the Pancakes:

  • In a bowl beat egg white lightly and add oil and milk and mix well
  • Combine flour and salt and a big bowl and make a well in the middle
  • Slowly add the milk mixture into the flour and mix thoroughly until free of lumps
  • Place a 6 inch skillet over medium flame.
  • Add a little bit of butter and once it starts sizzling, add about 2-3 tablespoons to the skillet and swirl to make the crepes
  • Cook on both sides and transfer to a plate

To Make the apple filling:

  • Peel and core apples
  • Chop apples into small cubes – roughly about ½ in cube
  • Add butter to a skillet and once it is hot, add apples and brown sugar and cook on low flame for about 5 minutes
  • Add crushed ginger and cook until apples are soft

To make the Orange Sauce:

  • Melt butter in a skillet.  Add orange juice and brown sugar and boil gently until sauce thickens.

To assemble:

  • A about 1-2 teaspoons apple in the middle of a crepe and lift the edges together to make a sack.
  • Tie each of the sack with an apple peel strin
  • To serve add orange sauce to a plate and place a couple of apple sacks on the sauce

Yields: 12 apple sacks.

Rice with Kidney Beans and Veggies



  • ¾ cup uncooked brown rice
  • 2 tomatoes
  • 1 small onion
  • 1-2 tablespoon olive oil
  • 2 cloves garlic
  • ¼ cup dried kidney beans
  • ½ cup Brussels sprout
  • 2 medium carrots
  • 1 cup string beans sliced
  • 2 teaspoon canola oil
  • 2 green chilies split lengthwise
  • 2-3 dried red chilies broken into 2-3 pieces
  • ½ teaspoon fennel seed
  • ½ teaspoon chili powder



  • Cook rice and keep in warm (if using rice cooker)
  • Cook kidney beans until tender and drain (you can cook in a pressure cooker which would take only about 10 minutes or cook on a stove with enough water until tender)
  • Preheat oven to 425F.
  • Halve tomatoes and remove seeds and middle portion (do not throw the seeds or the middle portion)
  • Thinly slice the onion
  • Place tomatoes, onion, and garlic on a cookie sheet.  Sprinkle and toss olive oil to completely coat the vegetables
  • Bake for about 15 minutes.  Let cool
  • In the meantime slit string beans lengthwise and then cut diagonally into about 1 inch pieces.
  • Chop carrots into small cubes (about 1 cm)
  • Add 1 teaspoon canola oil to a large saucepan.  Add carrots and green beans and sauté for about 8-10 minutes.  Sprinkle little water at a time and cover and cook for another 5 minutes.
  • Add Brussels sprouts and tomato seeds and cook further 2 minutes
  • Now add the kidney beans and mix thoroughly and set aside.
  • In a food processor add roasted onion, garlic, tomatoes and chili powder and puree until it becomes a sauce consistency.  Add 1 tablespoon water if needed.
  •  In a small skillet heat the rest of the canola oil and once hot add green chilies and fry for about 30 seconds.  Add broken red chilies and fennel seeds and fry for another 30 seconds on a very low flame.
  • To make the pulav, mix in the tomato puree to the cooked vegetables and transfer the cooked rice with the vegetables and mix well.  Turn on the flame and mix and cook on a very low flame until all the water is absorbed and fluffy.
  • Pour over the fried chili mix and combine well
  • Serve with Papad, curd chili or even with Yogurt
  • Serves about 2 as a main dish.