Day 23 – Chicken Spinach Pasta
I had a long day, had to work till late evening. Whenever I wanted to make an easy dinner, pasta comes to rescue me. Combined the paste with chicken, spinach and store bought mushroom pasta sauce.
Day 22 – Baked Cumin Tilapia and Pan Roasted Kohlrabi
These days weekends are much busier than weekdays. I was way too busy this weekend and was eating super unhealthy. I wanted to end this weekend in a healthy way, went to the gym and worked out for an hour, came home and baked tilapia. I also pan roasted kohlrabi.
Recipe
Day 21 – Celebration at Friend’s house
My co-worker had a successful PhD defence and tonight we had a celebration at her house. Yummy food we had.
Day 20 – Fried Orotti
I made this fried orotti for the first time on last summer and loved it. I got the craving to have this today and so made it for dinner.
Recipe
Day 19 – Sushi Rolls and Cauli-Corn Chowder
I am so glad that I finally made sushi in my kitchen. Also, made cauli-corn chowder.
Recipe
Day 18 – Honey Chicken and Sweet Potatoes
Baked Honey chicken and sweet potatoes.
Recipe
I baked the marinated chicken at 375 F for 30 minutes.
Day 17 – Nine Beans and Chicken Soup
Last weekend, I had bought a bag of nine beans mix. It had nine types of beans in it. For dinner, made a healthy chicken and nine bean stew.
Day 15 – Egg Dosa and Avocado Pudding
I had a long day and at late evening I was busy in the kitchen cooking a few dishes. I had the leftover idli batter and so made dosa with it. Stuffed the dosa with egg masala, it turned out so good. Also, made avocado pudding.
Day 13 – Chick Peas Curry and Red Rice Puttu
It was such a beautiful snowy day. It’s been so long since I had puttu and Kadala curry, one of the specialities of Kerala and I had a sudden craving for it. So for dinner made chick pea or chana curry totally my way and red rice puttu. The curry tasted so delicious that any hard core non-vegetarian would fall for it.
Puttu Recipe : I used red rice flour instead of white rice flour.
Day 12 – Lentil Carrot Soup and Corn Flour Crepes (Gluten Free)
Pheww, had a long day. Finally, done with my seminar and it went quite well. For dinner, made lentil carrot soup and served with crepes made with corn flour. My hubby was not quite impressed with this dinner, he was digging in the soup for meat, poor him!
Lentil Carrot Soup Recipe
Ingredients:
- Red lentil, washed- 1 1/2 cups
- Carrot, diced- 1, large
- Spinach- 2 cups
- Haleem Masala- 3 tbsp or according to your spice level
- Water- 2 1/2 cups + more to thin down the soup
Preparation:
- In a pressure cooker, combine lentils, carrot, spinach and haleem masala.
- Add 2 1/2 cups of water to it and cook till 1 whistle.
- Let the pressure subside and open the cooker.
- If the soup has too thick constituency, add some more water to thin it down and cook for a few minutes.
- Taste and add more of haleem masala if needed.
- Serve warm along with crackers, I served with corn flour crepes.
Corn flour Crepes Recipe (Gluten Free)
Ingredients
- Masa harina or corn flour- 1 1/2 cups
- Salt- little
- Water- enough to make a thick batter
Preparation:
- In a blender,combine corn flour, salt with enough water and blend make a thick batter.
- Heat a non-stick pan, grease with oil.
- Pour the batter and spread it into round shape, cook.
- Flip it over and cook the other side till golden spots appear on it.
Tips:
- Don’t pour the batter on a very hot pan, batter wouldn’t spread evenly.
- After you cook one crepe, remove the pan from the heat and let stand for a few seconds and then pur the batter.
Day 11 – Baked Chicken Legs
I am having my seminar tomorrow, so I am quite busy with preparations. Hubby made this for dinner.
Day 10 – Tuna Cakes and Baked Tuna Stuffed Eggplant
Had a crazy day and it’s going to be crazy this entire week. For dinner, made tuna cakes and also baked eggplant stuffed with tuna.
Tuna Cakes Recipe : I didn’t add spinach, coated with gluten free flour instead of bread crumbs and pan fried it.
Day 9 – Roasted Brussel Sprouts and Chicken Salad
I learned a valuable lesson today! I had been always intimidated by the thought of cooking brussel sprouts though I admire the tiny cabbage look of them. I tried cooking it a couple of times, it turned out to be bitter and ended up in the trash. So for dinner, roasted brussel sprouts after seasoning it, sprinkled cheese and almonds towards the end of roasting. It tasted so good that I couldn’t stop eating them. I wasn’t up for any major cooking, so baked chicken and served over salad.
Day 8 – Baked Chicken Legs and Salad
When hubby makes dinner this is what I get to eat, baked chicken legs along with salad.
Recipe
Ingredients:
- Chicken legs
- Honey-Garlic barbeque sauce
- Ground pepper- 1 tsp
Preparation
- Preheat the oven to 400 F.
- Marinate the chicken legs with the sauce and sprinkle ground pepper on it, keep aside for 30 minutes.
- Line the baking sheet with aluminum foil, spray with non-stick cooking spray.
- Place the chicken legs and bake for 45 minutes.
- After 20 minutes of baking, flip the chicken legs and bake for another 25 minutes.
- Serve along with salad.
Day 7 – Biryani in a Hurry
The caption says it all, I was in a hurry yet I was craving for homemade biryani. So, made Biryani in a hurry. Even though it was made in a hurry which obviously called for less preparation time, it tasted unbelievably yummy and flavorful.
Day 6 – Green Soup and Baked Potatoes
I am so glad that this week is over. For dinner, made a healthy green soup and baked potatoes.
Day 5 – Green Chicken with Garam Masala Red Quinoa
I haven’t yet gotten out of the holiday mood, this week has been a a terrible one. I got tons of work to do and I am very lazy. For dinner, made Green Chicken and served with red quinoa cooked with veggies and seasoned with garam masala.
Day 4 – Pizza Night
We both had a long day at work, so we went bowling to unwind. Had a fun night bowling and playing other games and had pizza for dinner.
Day 3 – Spinach pakora and Sour Cream Pasta
I had a craving for pakoras and so made spinach pakoras along with a spicy yogurt sauce. For dinner, made sour cream veggie pasta. My new addiction is sour cream, I can have it with almost everything especially with pasta.
Sour Cream Veggie Pasta Recipe
Ingredients
- Pasta, fusilli – 1/2 packet
- Broccoli florets- 1 1/2 cups
- Mushroom, sliced- 1 1/2 cups
- Spinach- 1 1/2 cups
- Celery, cut long thin- 2 stalks
- Oregano, dried- 3 tsp
- Sour cream- 1 1/2 cups
- Ground pepper- 1/2 tsp
- Salt- to taste
Preparation
- Cook pasta in boiling water seasoned with little salt, drain and keep aside.
- Cook the veggies in a pan till tender, don’t over cook them.
- Season with oregano, ground pepper and salt.
- Pour sour cream and combine well, let cook for a few minutes.
- Add pasta and combine well.
- If the pasta is too dry, add some more sour cream and cook it.
- Remove from the heat and serve hot.
Day 2 – Green Beans and Chicken Casserole
Holidays came to an end and getting back to reality, boo hoo 
This evening we were hit by a surprise blizzard, we were outside and I had some fun in the blizzard, it was beautiful! For dinner, made green beans and chicken casserole.
Here is the recipe
Day 1- Pepper Green Curry Chicken
Hope everyone welcomed 2012 wholeheartedly. It was quite a good start for me as hubby volunteered to make dinner. While he was busy in the kitchen, I asked him very sweetly “How about you continue with the Dinner 365 project and let’s call it as Dinner365 by hubby?” He replied extra sweetly “Hell No!!!”, sighhh. Well, I got used to taking the pictures of my dinners and I really enjoyed doing it as this project motivated me to cook different and fresh dinners everyday, so I am going to continue this project. Here is the 1st dinner of this year, specially made by my hubby. I am planning to post the recipe for all the dinners as well. Major recipes I’ll post on Cooking with Thas with step-by-step instructions with pictures and others I’ll post it here.
Recipe:
Ingredients:
- Chicken, cubed- 2 boneless chicken breasts
- Green pepper, cubed-1
- Yellow pepper, cubed-1
- Carrot, diced- 1, large
- Onion, diced- 1, large
- Thai Green curry paste (Thai kitchen brand)- 2 to 3 tbsp
- Coconut milk- 1 cup
- Salt- to taste
- Olive oil or vegetable oil- 2 tbsp
Preparation:
- Cook the cubed chicken in a large pan covered with its lid till the chicken has cooked well, keep aside.
- Place a large pan over medium heat, add the veggies and cook covered, let it turn tender.
- Add green curry paste to the veggies, combine well and cook for 5 minutes.
- Remove the pan from the heat and let the veggies cool down a bit.
- Puree the veggies in a blender adding little water to a smooth constituency.
- Return the puree into the pot, heat it.
- Add coconut milk to it and cook for a few minutes.
- Taste and add more salt if needed or more green curry paste if you need it to be spicy.
- If the gravy is too thick add water to thin it down, cook for a couple more minutes and remove from the heat.
- Serve warm with basmati rice, jasmine rice or plain rice.
