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chickpea, Entertaining, Lentils, Pasta, Soups, tomato, Uncategorized, Vegan, VEGETARIAN

Garlicky Tomato-Vegetable Chickpea Orzo/pasta soup with a touch of heat

We are still in soup season.  It’s raining, and it’s still cold around here.  Our umbrellas are in full use, and so are our scarves. Our weekend evenings are filled with soup under blankets on the sofa.  Mornings are dark, with no peeking of sunlight, and I want to sleep in more.  Sometimes, the best things can happen in dark moments on a rainy day.  I wake up, bake a batch of muffins, and put on a kettle of water to brew some coffee.

There are some quiet moments before the boys get down. No one to talk to, just me and my coffee with little Waffles (our puppy) by my feet.  Silence sometimes is healing.  Kind of a rehab. That feeling cannot be explained to the fullest.  Silence is about feelings.  I go out for a small walk with my large polka dot umbrella with frills, and it’s still drizzling.  That moment, when there’s not a worry about anything that’s happening around.

I open the door after my walk, setting the umbrella down, I get a jump from my puppy and a hug and kiss. One by one the boys come down to hug and kiss me “Morning!”

Yes, sometimes I don’t want to think of what’s happening around.

On that note, there are many things happening right now, and there will always be.  Let’s do something about it.  Do what you believe in, go for it, fight for it. Speak your mind, or write what’s in your mind.   We spend way too many nights thinking if everything would get alright. In the end, though, there’s nothing given up and nothing to quit as yet.  In the end, love will always win.

 

Garlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoup

Soups are not my thing, but this is one of my favorite soups.  There are so many variations to make with this.  You can add any vegetable you want, and the base for the soup can be made to your liking.  It’s a hearty and a delicious soup which is great any time of the year.

This is a take on a chutney I make and the recipe was an accident, a very happy one.  I love adding beets to it; not only does it add color but also lot of flavor and the slight sweetness.

Hope you get to try it out sometime.

Sending hugs!!
Garlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoupGarlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoupGarlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoup

5.0 from 2 reviews
Tomato-Vegetable Soup with Orzo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American, Italian
Serves: 4-6
Ingredients
  • 5 roma tomatoes or vine tomatoes
  • 2 whole garlic
  • 3 carrots
  • ½ Beet
  • 1 red onion
  • 10 dried red chilies
  • 2 tsp olive oil
  • 1 tsp salt
  • ½ tsp freshly crushed black pepper
  • 2 cups low sodium or no sodium vegetable stock
  • ½ cup orzo pasta(use more or less)
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 2 cups cooked garbanzo beans or canned(rinsed and drained)
  • 10-12 basil leaves
For garnish
  • chives, toasted pine nuts and thinly sliced jalapenos
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut the tomatoes in half, cut the garlic in halves, carrots and beet cut to 1 inch size, 1 inch onion. Put all this in a baking tray, add the red chilies, drizzle oil, add the salt and pepper and toss well. Bake for 30-40 minutes.
  3. Take it out and grind with 2 cups of vegetable stock or water. Transfer in a soup pot, add the orzo, onion and garlic powder. Let it simmer and cook for about 6-8 minutes.
  4. Once the pasta is cooked, add the chickpeas, tear the basil leaves and let it simmer for 2-3 minutes.
  5. Serve hot with chopped chives, jalapeno and toasted pine nuts.

Garlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoup

 

Appetizer, chickpea, Entertaining, healthy, HEALTHY COOKING, Pasta, VEGETARIAN, Walnut

Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta

Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta |foodfashionparty|

Life is Perfectly Imperfect.
 
The last three weeks have been blurry, chaotic, rushed, and imperfect in a way.  My car is messy, it looks like my garage has been hit by a mini torpedo, and my carpet, in a few places, looks muddy.  While folding laundry, I noticed my teen’s pants have rips…. I had to be careful that my little human boy has not been bitten in his private area ;).  I am more jittery, forgetful and haven’t got the time to spend a cozy huggy time with my human boys.
 
WE GOT A PUPPY.  Waffles.  He is a doll, a sweet sweet baby who turns rowdy for just a few minutes a day.
 
Yes, my laundry doesn’t get done fast enough.  My to-do list has been growing a little bit too fast, nothing gets ticked off.  As I drive off to a meeting, I have puppy hair on my pants.  My hair smells like Waffles, our home suddenly smells like a puppy.
 
I haven’t had anyone cling to my feet in 10 yrs.  All I do now is send pictures of Waffles shake hands, behave and just his cutest little pointy ears to everyone who shows the merest interest.  I’m like this crazy mamma.
 
As crazy as life sounds and looks right now, isn’t it what it is all about?!  Life is a learning process.  Sometimes, small simple struggles are exactly what we need in our life.  I had a period when everything was calm, and life was always quiet and peaceful.  Now, I appreciate the peace and silence, even if it’s for an hour a day.  When we have it all, we don’t miss it.  Why do we only miss something when it’s taken away?
 
I like my chaos.  I love my Waffles, the energy and endless kisses and love he gives us.  I like that my boys feel responsible for someone.  I feel COMPLETE.
 
Loving life in all it’s imperfections is the best.  Don’t you agree?
 
 This pasta, in a way, is what I call my accidental recipe gone good.  A bit of this, a touch of that, and some cheese, and it’s perfect in all it’s hotchpotch mess.

5.0 from 1 reviews
Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer Lunch
Cuisine: American, Middle Eastern
Serves: 4-6
Ingredients
For the Hummus
  • 2 16 oz cans butter beans rinsed and drained or 1 cup dried beans soaked in water overnight
  • 6 cloves of garlic
  • ¼ cup walnuts
  • 1 tsp red chili flakes
  • 3 tbsp lemon juice
  • ½ lemon zest
  • 2 tbsp chopped cilantro(optional) or parsley
  • 1 tsp toasted and crushed cumin
  • 3 tbsp olive oil
  • ½ tsp of freshly cracked pepper
  • 1 tsp salt
  • 3-4 tbsp water
For the pasta
  • 1 tbsp oil
  • 1 tsp fennel seeds
  • 1 head of broccoli chopped to small 1 inch size
  • 1 cup of chickpeas/garbanzo cooked(use canned or cooked)
  • 1 cup packed spinach finely chopped
  • ½ cup of the hummus
  • ½ cup pasta water
  • 4 cups cooked wheat/semolina fusili pasta
  • Pepper jack cheese to top the pasta with or flavored hard cheese
Instructions
For the Hummus
  1. If you are using dry beans, soak it in water overnight. Cook with 4 cups of water with NO SALT. After about 15 minutes, check if it is cooked. Then add some salt, let it sit in the salted water for few minutes and drain. This way you will ensure that the beans are lightly salted and it does not get tough or rubbery. Cool before making hummus.
  2. If you are using canned, it's very easy, just drain and rinse well before using.
  3. Add everything for the hummus in a food processor except for the water and whip and grind it under a coarse paste is formed. If you want add a few tablespoons of water to make it slighly thinner. The thicker consistency is great for dips with crackers or bread sticks.
For the Pasta.
  1. Cook the pasta for 8-10 minutes in salted water or until al dente. Drain it, keep some pasta water aside.
  2. In a saute pan, add a tbsp of olive oil, let it get hot and add the fennel seeds and let it splutter. Add the chopped broccoli and salt it, saute and cook for a minute. Then add the chickpeas and the spinach and saute until the spinach wilts. Add the hummus and add hot pasta water to water it down and mix well. Add the cooked pasta, mix through and turn off the heat.
  3. Add the cheese and serve immediately.

Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta |foodfashionparty|

 

Baking, chickpea, Dinner, Entree, healthy, Indian, Non Vegetarian, Side, Spicy

Baked Okra stuffed with Spiced Peanut Mix (Easiest Recipe)

Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|

Indian food is quite simple, and this is a recipe which shows just that.

The vibrant, intensely colorful Indian food has found its way into many hearts.  However, I do hear very commonly that “the spices are overwhelming.” I completely agree, especially for someone who is completely new to the array of spices Indian food has to offer, although it is not really too hard.  In fact, I do tell many that you can always create an Indian flavored dish with ingredients you already have at home.  It’s that simple.

I don’t exactly remember the first time I had it, but I do remember who taught me to make it.  After that, I’ve never stopped.  The best thing about this recipe is that you can use the spice mix for many vegetables: stuffed potato, stuffed cauliflower, stuffed bitter gourd, or you could even toss the spice mix in a beans curry! It’s all so good.  This is a basic recipe, and a very popular one.

I definitely try to hold on to every part of Indian culinary culture I’ve learnt, and try to simplify it so that it’s attainable. I definitely think you’ll agree that this is one of the simpler recipes that’s still so authentic.  I really hope you get to try it out.

Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|

Baked Okra stuffed with Spiced Peanut Mix
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Okra - 1 pound
Spice Stuffing mix
  • 3 tbsp peanuts roasted and coarsely powdered
  • ⅓ cup chickpea flour
  • ⅓ tsp garam masala
  • 1 tsp chili powder
  • ½ tsp salt
  • 1 tbsp sesame seeds
  • ⅓ tsp cumin seeds
  • ½ tsp sugar(optional)
  • 2 tbsp canola oil
  • Bake at 400 degree for 20 minutes
Instructions
  1. Prep the okra by wiping it with a damp cloth and trim off the ends and the top and set aside.
  2. Mix all the ingredients for the stuffing mix and set aside.
  3. Preheat oven to 425 degrees for 15 minutes.
  4. Slit the okra/bhindi in the middle but not fully, it still needs to hold it's shape. Stuff 1 tsp of the mixture in the middle and line all in a baking tray.
  5. Lower the temperature of the oven to 400 degrees.
  6. Drizzle oil evenly over the okra and bake them at 400 degrees for 20 minutes or until the okra is completely cooked.
  7. Serve it with rotis or soak them in yogurt and serve it with some rice.
Notes
This spice mix c an be stored in a bottle in the refrigerator for upto 2-3 months.

Baked Okra stuffed with Spiced Peanut Mix(easiest recipe) |foodfashionparty|

chickpea, CURRY, Entree, Pasta, Spicy, tomato, Uncategorized, VEGETARIAN

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Hello there my friends!! Long time, no see.

Boy, is it hard to get to a routine after a fun 2 months of no cooking, no photography, and just lazing around.

Hope your summer went well. Any interesting things you did during summer, would love to hear.

It’s quite appropriate to say that we traveled the whole globe in the last 2 months.  It was one heck of a fun summer, travels, family, lots of food and more food.

I have a post coming up soon on my travels, with pictures of monuments, food, and all the colors.  Well, before I could jump into that post, life happened.  School and routine began, and what to pack for school lunch is now always on my mind.  This is one of my go to lunches for the boys and makes for a colorful and healthy meal. Pack the sauce separately and add any veggies you like.  It’s a base and tastes absolutely good even when it’s only slightly warm.

 

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty| Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Healthy and a perfectly balanced dish, with an amazing sauce.  Hope you get to try it out!

Have a wonderful week!  All the best for all the kids who start school this week.

Hugs,

Ash

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty| Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

5.0 from 2 reviews
Chickpea-Cherry Tomatoes-Basil Pasta Salad with Peanut Curry Dressing
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 cups dry pasta(any pasta with some
  • 8 oz of canned chickpea or cooked chickpea 1 cup
  • 1 cup cherry tomatoes halved
  • basil - 15-20 leaves
For the dressing
  • Toasted Peanuts - 2 tbsp
  • Almonds 2 tbsp
  • sesame seeds -1 tbsp
  • Lime juice from ½ lime
  • ⅓ tsp red chili flakes
  • sriracha- 1tsp
  • 1 tsp honey
  • 4 garlic
  • 1 tsp Apple cider vinegar
  • ¼ tsp curry powder
  • Olive oil -1 tsp
  • cumin seeds- ½ tsp
  • roasted fennel seeds -1/3 tsp(optional)
  • 1 stalk green onion/scallion
  • Water to thin the dressing
Instructions
  1. Cook the pasta till al dante and run it through cold water to take away any starch. Set aside.
  2. While the pasta is cooking, you can make the dressing.
  3. Grind everything required for the dressing to a smooth paste. Add a tablespoon or so of the hot water to thin it down. It should be of pourable consistency.
  4. Take a pan, add a tsp of oil and ⅓ tsp fennel and add the cooked chickpeas. If you are using the canned, drain it very well and then use.
  5. Toss them well and add the cherry tomatoes and toss for 30 seconds to a minute. Take it off the heat.
  6. Add the pasta and veggies in a bowl and top it with basil.
  7. Add the dressing 15 minutes before serving.
Enjoy

 

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Follow me on Snapchat-Ashfoodfashion for everyday food ideas.

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Appetizer, chickpea, Dinner, Entertaining, healthy, HEALTHY COOKING, Indian, International Cuisine, Party Ideas, Spicy, Starter, Vegan, VEGETARIAN

Spicy Baked Cauliflower Fritter(pakoda) TACO with Mango Sauce and Red cabbage Slaw(Vegan)

Spicy Baked Cauliflower Fritter(pakoda) TACO with Spicy Mango Sauce and Red cabbage Slaw(Vegan) |foodfashionparty|

The love of food the four of us shares is quite intense.

We all love to try different things, quite tough critics, and we might enjoy one more than the other.  We enjoy a good hearty Lamb chop meal as much as we enjoy a loaded salad with some dressing.

Trying to balance out the carnivore loving boys with a lighter fare which suits our taste is a challenge I take on happily and love.  I try not to fall into the routine of recipes and when variety is there, it makes it so much more fun.

This was one such thing.

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chickpea, CURRY, Dinner, Entertaining, Fruits, Fusion, Gravy, International Cuisine, Non Vegetarian, Party Ideas, Soups, VEGETARIAN

Vegetarian Khow Suey – Lightly Spiced Coconut Milk Curry with Noodles and Condiments

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It’s October, it’s Autumn. To me, it’s the start of a lot of baking, cooking, festivities and entertaining. I hope everyone’s as excited for Fall, Pumpkins, Warm Spices, and Soups.

All of that can get overwhelming at times.

But, sometimes, even too much of a good thing is really good, like this soup!

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Bake with Kids, Breakfast, chickpea, Eggless, Entree, HEALTHY COOKING, Indian, VEGETARIAN, Yogurt

Instant Savory Vegetable Cake- Handvo

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It is probably the 5557th time he has asked me, “What time is the flight landing?”  The baby bear of our home is a big fan of his dad.  He calls themselves “the twins.”  To him, his dad can’t do anything wrong or say anything wrong.  His trust and love for him is unparalleled.  When I am cross, it doesn’t take him a moment more to say I was wrong.  He’s around his dad every minute possible.  He’s the biggest fan of his dad, and takes every word his dad says to heart, and those are the final words. Imagine a kid who sounds squeaky and loud going daddy, daddy this, daddy that.  It can get quite annoying, but it’s too cute for us not to smile.

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chickpea, CURRY, Gravy, HEALTHY COOKING, Indian, Side, Spicy, Vegan, VEGETARIAN

OPA SQUASH DUMPLINGS IN SPICY CURRY-Kofta Curry

OPA SQUASH DUMPLINGS IN SPICY CURRY-Kofta Curry.  @foodfashionparty
Curry1

When things are in a rush, every body’s got lots to do and you feel the need for extra couple of hours in a day….then comes the spicy yummy meal craving.  That’s when one pot meals come in handy.

Don’t you love one pot meals?

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Appetizer, Cheese, chickpea, Entertaining, Gravy, Indian, Mint, Paneer, Party Ideas, Sauce, Spicy, Sriracha, Starter, tikka, tomato, VEGETARIAN, Yogurt

PANEER TIKKA with YOGURT MINT SAUCE

Chili paneer kababs1

I happen to love paneer (non melting, unaged, farmer’s cheese).

Growing up, I don’t remember mom cooking much paneer (cheese). It was something that we ate at restaurants.

As a South Indian our diet mostly consisted of rice, lentils, vegetables, and chicken. Paneer/cheese was considered ‘North Indian food’.  So when we wanted to eat, we would go out to a restaurant for a treat, and what a nice treat it was.

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