Stuffed Bell Peppers


1 cup quinoa
2 red bell peppers
1 cup water
1/2 Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
3 green onions, thinly sliced
1 cup chopped tomatoes
sea salt and pepper to taste


1. Bring the quinoa and water to a boil in a saucepan over high heat.

2. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender,20 to 25 minutes.

3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

4. Halve the red peppers lengthwise. leave the stem intact so the pepper bowls hold their shape.

5. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper.

6. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.

7. Bake in preheated oven until the peppers are tender, and the quinoa is hot(about 20 minutes).

Crispy Hashbrown Muffins


2 cups finely grated russet potatoes
1/4 cup corn
1 Tbsp butter
1/2 Tbsp cornstarch
1/2 onion
1/8 cup chopped cilantro

Salt and pepper to taste

1. Preheat oven to 375 degrees F
2. Grease a muffin tin with oil.
3. Mix grated potatoes, thinly chopped onion, cilantro, corn, butter, cornstarch, salt and pepper thoroughly.
4. Fil muffin tins with the mixture.
5. Bake for 15 minutes.
6. Increase oven temperature to 425 degrees F and bake for 10 minutes or until the tops are golden brown.
7. Remove from oven and let rest for 5 minutes before serving.

Phyllo cups with Spinach and Artichoke


5 sheets frozen Phyllo dough, defrosted
5 tbsp unsalted butter
1/4 cup mayonnaise
3 oz cream cheese
1 cup artichokes
1/2 cup spinach
1/4 cup grated Fontina cheese
1/4 cup grated Parmesan
1/4 tsp garlic powder
Salt and pepper to taste


1. Combine the cream cheese and mayonnaise in a large bowl and mix until smooth
2. Add the chopped artichokes, spinach, Fontina, Parmesan, and garlic powder.
3. Add salt and pepper.
4. Heat oven to 375°. Lay one sheet of Phyllo on a large, flat surface. Brush it with butter and top with another sheet of dough.
5. Keep layering with three more sheets of dough, ending with butter.
6. Use a sharp knife to cut the dough into 20 squares, approximately 2.5-inches each.
7. Working one square at a time, crimp the edges and fit the dough into the cavities of a mini-muffin pan, making a tulip shape.
8. Fill each cup with 2 tablespoons of the spinach-artichoke mixture.
9. Using a second muffin pan, repeat the process again with the remaining dough and filling.
10. Bake the Phyllo cups until they are golden brown and the filling has puffed, rotating the pan halfway through, 15 to 20 minutes.
11. Let Phyllo cups cool 5 minutes before removing them from the pans. Serve warm or at room temperature.

Corn and Capsicum Masala


1 cup Corn kernels
2 Bell peppers
2 small Onions
1/2 cup Tomato puree
2 tsp Ginger-Garlic paste
1 tbsp Oil
1 tsp Cumin seeds
1/3 tsp Turmeric powder
1 tsp Red chili powder
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1 tsp Kasuri methi
1 tbsp Fresh cream
1/3 cup Water
Salt to taste


1. Boil the corn kernels and keep aside.
2. Chop onions and capsicum.
3. In a pan heat oil, add cumin seeds and let them pop.
4. Add onions and cook for about 1 min or until they become translucent.
5. Add ginger and garlic paste and cook for 2-4 minutes.
6. Now add tomato puree and cook for 2-4 minutes.
7. Add coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste, cook till spices are well absorbed.
8. Add diced bell pepper and water, cook for 3-5 min.
9. Add boiled corn kernels.
10.Add garam masala, kasuri methi, fresh cream and cook for about 2 min.
11.Garnish it with fresh coriander leaves and serve hot with roti or rice.

Lentil Soup


1 onion
2 potatoes
2 carrots
1 cup Red Lentils
2 tomatoes
3 cups vegetable broth (optional)
Salt and pepper to taste
Mint leaves and lemon for garnishing


1. Chop vegetables into small pieces. Saute onions and carrots for 5-6 minutes.
2. Add potatoes, red lentils, pepper, and salt and saute for 3-4 minutes.
3. Add tomatoes and cook for 5-6 minutes till tomatoes are tender.
4. Add vegetable broth or water, bring to a boil or pressure cook for 2 whistles.
5. Puree the mixture in a blender. Garnish with lemon juice and mint leaves.
6. Serve hot with garlic bread or by itself.