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Avocado Salad – Healthy & fast recipe

avocado salad

One more delicious fresh avocado salad before summer ends!
Avocado got my attention these last few years, as it is not a common fruit in Italy (botanically is a large berry).
But, like me, you will fall in love with him from the first try.

The avocado is cultivated in tropical and Mediterranean climates and can be used in so many different recipes.
Here you will find another easy recipe, healthy and perfect for children and adults.
Once you try this you’ll be making it all the time! I know it will be my go-to summer salad.

But if you don’t like spinach, or you wish to change a bit this salad, you can replace them with kale, arugula, romaine, or even spring mix.
As Thomas Keller says:

A recipe has no soul. You, as the cook, must bring soul to the recipe.

If you are an “avocado lover” or you want other avocado recipes, go check our “Red berries, gorgonzola, and avocado salad“. You will not be disappointed.

Now it’s your turn.
Make the salad, the original recipe or your own DIY, and let us know with a comment below.

avocado salad

Avocado Salad

Yield: 4 people
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

For the dressing

  • 1/2 ripe avocado, halved and pitted
  • 1/2 cup 0% fat greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon white vinegar
  • 1/2 garlic clove
  • salt and pepper to taste

Finishing

  • 1 1/2 avocado
  • 8 cups of baby spinach
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 2 ounce can chickpeas, rinsed
  • 1/2 shallot

Instructions

For the dressing

  1. Scoop half avocado into a blender.
  2. Add yogurt, dill, garlic, vinegar, salt, and pepper.
  3. Mix until smooth.

Finishing

  1. Cut the remaining avocado into chucks.
  2. Combine spinach, bell pepper and chickpeas in a large bowl.
  3. Add the dressing and mix well.
  4. Serve with some avocado slices and some chopped shallot.

Notes

Serve this salad as sidedish

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 224Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 1mgSodium 175mgCarbohydrates 18gFiber 10gSugar 4gProtein 8g

This information is based on the specific brands, ingredients, and measurements used by the author of the recipe and therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the actual nutritional value of the recipe made in the reader’s home.

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Red berries, gorgonzola and Avocado salad

red berries avocado salad

Gorgeous summer strawberry spinach salad topped with avocado, raspberry, sweet gorgonzola, pecans and drizzled with a flavorful strawberry balsamic vinaigrette. This is the best red berries salad recipe!
Why?
Because it’s a perfect combination between colors and textures. The crunchy of the nut, the juicy of the strawberry and raspberry, and the fresh flavors of the spinach. Ohh…I love the way all the red berries pair together. And do not forget that it is healthy too.

Perfect as a single dish alone, especially in summer or as a side dish for a meat dish, a grilled chicken or a burger, in the winter. Well… I see her even next to a beautiful salmon!

This balsamic dressing is my standard, go-to-all-the-time salad dressings. To make the salad even better, I had strawberry jam to the vinaigrette, which goes very well together.
I put a little Italian touch to this salad with the sweet gorgonzola because it’s a bit mellower than the normal one, and doesn’t dominate the flavor of the salad, instead of letting all of the other flavors shine through.

red berries avocado salad 2

Some tips to make perfect red berries salad

If strawberries aren’t available, try blueberries, peaches, or blackberries. They’ll all be delicious.
Also, firmer avocados are best in this salad because they’ll keep their shape.
And feel free to replace pecans with pistachios or fresh white almonds. I would prefer toasted almonds in the winter season since they grow up after September, so in the early summer you can just pick up from the tree the white fresh almonds, which make this salad even fresher.
As I always say, the recipe is only a base with main ingredients and secondary ingredients. Secondary ingredients can be switched with other ingredients if they still pair with the main ones.

Now it’s your turn.
Make the salad, the original recipe or your own DIY, and let us know with a comment below.
I hope you enjoy this fresh salad, and if you wish, check our latest recipe “Avocado salad“.

red berries avocado salad

Red berries, gorgonzola and Avocado salad

Yield: 4 people
Prep Time: 8 minutes
Total Time: 8 minutes

Ingredients

For the salad

  • 2 medium diced avocados
  • 10 oz baby spinach
  • 1/3 cup pecans, roughly chopped and toasted
  • 10 oz fresh strawberries, sliced (about 2 cups)
  • 1 pint fresh raspberries (about 1 1/2 cups)
  • 4.5 oz gorgonzola cheese

For the balsamic strawberry vinaigrette:

  • 4 tablespoon strawberry juice
  • 1 ½ tablespoon balsamic vinegar or 3 of white vinegar
  • 4 tablespoons olive oil
  • ½ garlic clove, minced
  • ½ teaspoon dijon mustard
  • salt and pepper, to taste

Instructions

For the dressing

  1. In a small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt and pepper, if necessary.

For the salad

  1. In a large salad bowl, mix together avocados, spinach, pecans, strawberries, raspberries, and gorgonzola cheese.
  2. Plate and top with dressing.

Notes

If strawberries aren’t available, try blueberries, peaches, or blackberries. They’ll all be delicious. Also, firmer avocados are best in this salad because they’ll keep their shape. And feel free to replace pecans with pistachios or fresh white almonds. I would prefer toasted almonds in the winter season since they grow up after September, so in the early summer you can just pick up from the tree the white fresh almonds, which make this salad even fresher.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 575Total Fat 45gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 32gCholesterol 24mgSodium 559mgCarbohydrates 38gFiber 16gSugar 17gProtein 13g

This information is based on the specific brands, ingredients, and measurements used by the author of the recipe and therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the actual nutritional value of the recipe made in the reader’s home.

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Dal Tadka Recipe (Non-spicy version)

Dal Tadka

Today Arathi will show us how to make a perfect homemade Dal Tadka, which ingredients to use and which not to use.
We also have a video recipe to watch on our Youtube channel and our post “MFIAC Ep4 – A culinary trip to India“.
And do not forget to watch our new mini-series “My Friend is a Cook”. Check it out the episode 1 and episode 2 about traditional Chinese food!

Dal Tadka

Recipe Dal Tadka

Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the "Dal":

  • 1 Cup of Lentils (Any kind)
  • 2 Cups of Water
  • 1 big onion, chopped
  • 1 big tomato, chopped
  • 3 - 4 cm peeled ginger, and crushed
  • 2 medium garlic cloves, crushed
  • 1 teaspoon Red chili powder or Paprika
  • ½ teaspoon Turmeric powder, or adjust to taste
  • 1 teaspoon Garam masala, or adjust to taste
  • 1½ teaspoon Salt, or adjust to taste
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Coriander powder

For the "Tadka":

  • 3 teaspoons ghee (or normal butter)
  • 2 dried red chilies (optional)
  • 1/4 teaspoon Kashmiri red chili powder or Paprika

Instructions

Making the Dal

  1. Rinse the lentils and soak it for 20 mins.
  2. Boil the lentils in 2 cups of water till they become squishy. Now you should have watery lentils. 
  3. Once the lentils are boiled, take a pan and add some cooking oil. To the cooking oil, add some cumin seeds and wait for it to heat up. 
  4. Add onions and sauté until onions are golden brown. 
  5. To this mixture, add the chopped tomatoes and sauté till the tomatoes are squished. 
  6. Add ginger, garlic and half a teaspoon each of paprika, coriander powder, turmeric powder, and salt to taste. 
  7. Mix everything well and add the boiled lentils. Add more water if the mix is too thick.
  8. Let it boil for 10 mins on simmer and, voila, your Dal Tadka is ready!

For the Tadka

  1. In a small pan, add ghee or butter to melt. 
  2. Then add cumin seeds and Kashmiri red chili powder. Let them splutter. Pour the Tadka inside the Dal. 
  3. Garnish with fresh coriander.

    Notes

    For a Vegan recipe, you can use Olive oil or Veg butter instead of normal butter.

    Nutrition Information
    Yield 4 Serving Size 1
    Amount Per Serving Calories 125Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 830mgCarbohydrates 18gFiber 6gSugar 4gProtein 6g

    Do you have a friend who says he knows how to cook better than you?
    Challenge him/her with this recipe and let us know with a comment on the bottom of this page.

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    Measures converter charts

    Measures converter charts

    Measuring your ingredients by weight (grams) can help make your ingredient amounts are accurate. It’s especially true in baking—think how much flour you can fit in a measuring cup depending on how much you pack it. These measures charts help you go between cups, grams, and ounces, depending on what your recipe calls for.

    Butter

    CupsGrams
    1/4 cup57 grams
    1/3 cup76 grams
    1/2 cup113 grams
    1 cup227 grams

    All-Purpose Flour and Confectioners’ Sugar

    CupsGramsOunces
    1/8 cup16 grams0.563 oz
    1/4 cup32 grams1.13 oz
    1/3 cup43 grams1.5 oz
    1/2 cup64 grams2.25 oz
    2/3 cup85 grams3 oz
    3/4 cup96 grams3.38 oz
    1 cup128 grams4.5 oz

    Honey, Molasses & Syrup

    CupsGramsOunces
    1/8 cup43 grams1.5 oz
    1/4 cup85 grams3 oz
    1/3 cup113 grams4 oz
    1/2 cup170 grams6 oz
    2/3 cup227 grams8 oz
    3/4 cup255 grams9 oz
    1 cup340 grams12 oz
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    Green peas velouté

    green peas soup

    These bright green jewels are one of the best spring ingredients. With peas, it is possible to prepare different dishes. Perfect with pasta even better if served alone as a side dish! Of course, this season offers us beautiful days, but also sporadic rains and, when the temperature drops a little, we need comforting food, like the green peas velouté that we offer today!

    An enveloping cream that will appeal to adults and children. Thanks to its perfect consistency obtained by the addition of a secret ingredient. A few tablespoons of cream will make the sweet peas even more delicious! At first taste, you will fall in love with the cream of peas. These gems will seduce you at a glance. Even in a beautiful sunny day, this soup is perfect as an alternative to a first pasta dish!
    Once again, the simple recipes of the past and the basic ingredients of the kitchen reveal recipes that were originally vegan.

    Green peas velouté

    Green peas velouté

    Yield: 1,4 kg
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes

    Ingredients

    • Fresh green peas 1kg
    • White onions 100gr
    • Grana Padano DOP 50gr
    • Double cream 20gr
    • Broth 400gr
    • Olive oil 30gr
    • Pepper q.b.
    • Salt q.b.

    Instructions

    1. To prepare the pea cream we should start to prepare the vegetable broth, when it is ready, clean the onion, then cut it into slices.
    2. In a saucepan, heat the oil over low heat and immerse the onion. Let the onion lightly simmer, stirring frequently to prevent it from burning. Then add the peas, salt, pepper and mix everything.
    3. Cook for about 5 minutes, then cover with 350 g vegetable broth (keep aside 50 g). Continue cooking for 15 to 20 minutes, then turn off the heat and use an immersion blender,
    4. Mix by adding the reserved vegetable broth until smooth and the desired density. Add the double creme turn the heat on again and continue cooking for another 5 minutes, stirring often. Transfer your pea cream to a strainer and filter it with a spatula to make it even more creamy.
    5. Serve your pea soup with cream and decorate it with Grana Padano flakes before serving hot or warm at your pleasure!

    Notes

    You can replace the cream with milk or use more vegetable broth. To garnish the velvety peas more heavily, instead of Grana Padano's flakes, you can use diced bacon to sauté in a saucepan or make cubes of bread in a saucepan or under the oven rack with a little bit of aromatic oil or aromatic herbs until golden and crispy!

    Pea soup may be stored in a refrigerator for up to 1-2 days in an airtight container. You can also freeze portions if you have used fresh, undelayed ingredients!

    Nutrition Information
    Yield 7 Serving Size 1
    Amount Per Serving Calories 195Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 5mgSodium 170mgCarbohydrates 26gFiber 8gSugar 10gProtein 9g

    Did you like the recipe?
    Let us know in the comments below and do not forget to rate the recipe!