A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

My high protein low calorie chicken burger will satiate all your fast food cravings without compromising your calorie budget if you follow these easy instructions for adapting healthier tweaks accurately!

Yes, you are reading it right! This is a chicken burger recipe which can be enjoyed even when you are working hard to lose some extra kilos, but of course occasionally!

My low calorie chicken burger is an absolute winner and you will know why as you patiently read this longest blog I have written till date!

One thing you can trust me with and that is I will never sell or share a popular recipe which does not fit into my own fitness journey just for the sake of its popularity!

The same is true for a regular chicken burger which is undoubtedly the most popular fast food worldwide across all age groups but unfortunately comes loaded with unhealthy saturated fat.

At the same time the quality of satiation that a juicy chicken burger brings to our taste buds with its perfect ratio of meat to bread pairing complemented with crunchy salad & melty mayo is simply incredible!

You cannot kill your desire every time you see someone enjoying a delicious chicken burger while you are even prohibited from touching them!

Well, not any more! You can absolutely enjoy a deliciously juicy chicken burger during your weight loss journey by just adapting to a few healthier alternatives!

I can assure you that once you follow these easy instructions, the end result of this low calorie chicken burger will be unfailingly mind-blowing!

What are the healthier tweaks in my low calorie chicken burger?

Let me break down why I am calling my low calorie chicken burger a healthier alternative than your store-bought ones!

The post My Low Calorie Chicken Burger Recipe | High Protein Chicken Burger with Healthier Tweaks first appeared on Flavor Quotient.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

A hearty BBQ lentil burger topped with quick and easy creamy coleslaw is a perfect summer meal! Serve in a bun or over a crisp salad. (nut-free with gluten-free and soy-free options). This post was originally published May 6, 2013

Hello summer! It’s time for all things BBQ, and this BBQ lentil burger combines so many summer flavors in one delicious dish.

The patties have split red lentils, which cook really quickly, and they are loaded with BBQ sauce, inside and out! You can make them on the stovetop or in the oven.

These burgers are also absolutely loaded with veggies! Finely chopped cauliflower, carrots, garlic, ginger, and bell pepper give the patties bulk, texture, and flavor. These are veggie veggie burgers. Not trying to be meat anything. Just lentils and veggies and celebrating them. These veggie patties are delicious as is as well!

Serve these with a simple, creamy slaw or your favorite burger toppings on a bun, or use them to top a green salad for a lighter meal. I love adding fruit to the slaw. The original recipe was written with mango in the slaw. Mango add some juicy sweet to the creamy, tangy, crunchy slaw for amazing balance of flavor.

Why You’ll Love BBQ Lentil Burgers

• veggie-packed!
• easy to make in the oven or on the stovetop
• loaded with so much amazing BBQ sauce flavor!
• versatile – Serve on a bun with your favorite toppings or add the patties to a salad.
• nut-free with easy soy-free and gluten-free options

Continue reading: BBQ Lentil Burger

The post BBQ Lentil Burger appeared first on Vegan Richa.

Mushroom rice is a flavourful recipe made with basmati rice, whole spices and mushrooms. The mushrooms soak up all the masala and add a meat-like taste to biryani which makes this recipe more satisfying and comforting. This is a one pot recipe that you can make in a pressure cooker, instant pot or in a...

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The post Mushroom Rice Recipe appeared first on Yummy Tummy.

A Kimchi Omelette is an Omelette made with Kimchi. If you’re new to it, Kimchi is a fermented salty, mildly sweet, sour and spicy Korean condiment. The most common kind of Kimchi is made with salted Chinese cabbage, white radish, carrot, spring onion greens and a variety of seasonings. This condiment can be made with other vegetables too. Kimchi tends to have non-vegetarian ingredients usually, but I have a vegetarian version that I make all the time.

That last sentence would tell you that I like Kimchi, at least my version of it. I must add I’m the only one in my home so there’s usually Kimchi to spare in my fridge. Now the nice thing about Kimchi, if you like it, is that it is so versatile. Kimchi is better known across the word as a popular Korean banchan or side dish. However, Kimchi can be used to cook up other easy-to-cook recipes. Think Kimchi fried rice, Kimchi pancakes, sandwiches, noodles, dumplings, stew, and the list goes on.

One of the easiest Kimchi recipes I know is a Kimchi Omelette. It’s great for a quick meal that’s also low on carbs, if that’s a consideration for you. You can have it for breakfast, lunch or dinner.

Do you need a recipe to make an omelette? All you really need are eggs, some kimchi, fat to fry the omelette, and salt and pepper if absolutely necessary. Kimchi tends be well salted and spicy in itself. I see recipes calling for other stuff to the omelette like grated zucchini, broccoli, tomatoes, herbs of choice, grated cheese or feta, mirin, more scallions or spring onion greens, etc.

I like to keep things simple while cooking, most of the time. So my Kimchi Omelette is just mostly eggs and Kimchi. There are a couple of things to keep in mind while using Kimchi in an omelette, though. It’s a good idea to squeeze out most of the liquid in the Kimchi to prevent runny omelette mixture. Season with salt and pepper or chilli flakes with a little caution. Kimchi is quite generously salted and can be spicy.

I tend to add a bit of cornstarch dissolved in water (or milk) to eggs for omelettes with vegetables. This ensures the omelettes don’t fall apart while cooking and handling in the frying pan. If you have killer omelette making skills you can leave this out. I like my eggs well cooked, so I cook my omelettes on both sides. You can cook ours on one side only if that’s your preference.

The post Kimchi Omelette appeared first on My Diverse Kitchen - A Vegetarian Blog.

If you’re a recent convert to vegetarianism – or even if you’ve been doing it for life – one area holds a particular challenge: finding vegetarian food on the go. That’s true whether you’re eating Read More ...

The post Eating Vegetarian On The Go: Options And Tricks For You first appeared on Give Me Some Spice!.

It’s an adventure to find tastes and components that give the body life and the plate colour. Here are 6 ideas to create a nutritious dinner. Making a nutritious diner is similar to creating an Read More ...

The post 6 Ideas to Create a Light and Nutritious Dinner first appeared on Give Me Some Spice!.

Waking up to a new day offers a fresh start, a chance to make things better than yesterday. I have realised that the morning sets the tone for the rest of your day. Therefore, I Read More ...

The post How to Kick Start Your Day: Tips and Tricks first appeared on Give Me Some Spice!.

All this while, I was always under the impression that Biryani was colloquially called as Brinji in Tamil Nadu . Not sure, how I got that into my head ;well am thinking still ! 

Coming to my encounter with Brinji; recently on our way back from Chennai ,we had a lunch stop over at famous restaurant near Kanjivaram and that's where I first tasted this Brinji . I had ordered a mini thali which had 3 flavored rice along with some Poori and curry . One of the flavored rice looked like pulao,but it was garnished with bread crumbs . 

Intrigued by that presentation, I asked the waiter what's that and he replied "Akka adhu Brinji". That was my first taste of Brinji a.k.a Birinji .

Without wasting a moment ,I took a spoonful and I must tell you; I totally fell in love with the flavors . That's when my myth was broken and I realized that Brinji is not Biryani and also it is a vegetarian recipe and has no meat .

It was a riot of flavor explosion.  The essence from fennel;sombu as it is called in Tamil and slightly over powering flavor of ginger, garlic ,bay leaf mint along with the vegetables was a treat to the taste buds. 

What is Brinji ?

Brinji is  made using Jeera Samba rice which is a native rice used for Biryanis in TN . A melange of flavors from whole spices , fresh mint , ginger garlic paste along with fresh vegetables is what makes Brinji a delight .

The other main flavor enhancer is the use of coconut milk to cook the rice. The subtle sweetness from the coconut milk lends a wonderful balance of flavors to the palate with every mouthful .Served with a slightly watery onion raita and a veg kurma, the Brinji is a whole meal by itself and keeps us full .

I wanted to try this Brinji ever since I tasted it,but somehow it kept getting delayed, but today we wanted to eat something different for lunch and I immediately told hubby I am making Brinji that too with my own recipe trying to replicate what I ate remembering the taste . 

I am told that Brinji is a very common in the vegetarian menu during Christmas and New Year parties in Tamil Nadu . So for the upcoming year end parties, you could also make it for your office potluck or friends' get together .

Ingredients 

Method 

• Wash the basmati rice and soak it in water for 20 mins and then drain it .
• Heat the pressure cooker vessel with oil and ghee .
• Crackle the fennel seeds and the whole spices until they turn aromatic. 
• Saute the onions until transparent followed by the mint leaves , ginger garlic paste and vegetables.
• Let the fat coat the vegetables and saute ginger garlic  until the raw flavor is lost . This will prevent the ginger garlic paste from burning and sticking to the pan's base .
• Add required salt ,coconut milk and water . Bring  it to a boil .
• Add the drained Basmati rice. Check for salt and adjust if needed.  Add the fresh corriander and close the cooker lid .
• Pressure cook for 2 whistles on high flame and turn off. Let the pressure release naturally. 
• Open it and wait for 5 mins before you can fluff it . Trying to fluff immediately will make it mushy .
• Roast cashews in ghee and add it to the brinji . You may also add some fried or toasted bread crumbs for extra taste.  
• Serve hot with onion raita and a gravy of your choice.  

📍 Pin me up 

Today, I am taking a diversion from lunch box recipe ideas and posting non veg lunch ideas, also known as weekend special family lunch menu ideas, here. Except for Biryani and Egg, all other dishes are considered vegetarian in the menu below. You can find clickable recipe links for reference in the menu list. Non...

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Today I am sharing the School Lunch Box Ideas 2 from the Lunch Box series which I have started recently @nithakitchen. Also with the recipe ideas, I am sharing the recipe for vegan pomegranate smoothie at the end of this post. Once a week, I prepare quesadillas to pack for school and office lunch boxes....

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As promised in the previous post, I am sharing the lunch box I pack for the entire family. Also officially starting the Lunch box recipe ideas @nithakitchen. You can consider this suitable for either school or office lunches. I prepare the same dishes for both kids and adults at home. The only difference is breakfast;...

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Originally posted 2017-02-26 20:40:07.

The post Litti Chokha (Bihari Sattu Litti) appeared first on Manjula's Kitchen.

A healthy Indian breakfast is the most essential meal of the day and is a celebration of cultural diversity and delicious flavors.

These breakfast/snack bars are made with whole oats, wheat bran, almonds, raisins an coconut glued with peanut butter! Yields: 15 large squaresIngredients:2 cups oats2 cups wheat bran2 cups whole almonds, pulsed to crumbs2 cups raisins2 cups crunchy peanut butter1 cup honey2 cups coconut flakes2 tsp gheeDirections:Warm the dry oats and bran in a microwave, on high heat for 3 minutes. Set

Pulao / Pulav is a one pot meal that can be prepared in minutes and there are different varieties of pulao from veg to non-veg. There are sometimes, when we don’t have anything at home, but still need a rich food may be for a party or on the arrival of surprise guest. Plain Pulao […]

I always get fascinated looking at the freshly baked goodies whenever I visit grocery stores and bakeries. The aroma that lingers around these goodies is awesome. Brings in so much of warmth and happiness. I start baking hysterically once in a while, for no particular reason :)
Also the season of holidays gets me inspired to bake the goodies and I get comfortable doing so!

Here are some freshly baked oats cookies loaded with apple sauce, apples cubes and walnuts. Yummy in everyone's tummy :) Ingredient line up is healthy and outcome is very delicious too.  Its chewy and soft. One of the healthiest cookies that's out there, if your kids fall for this, there is no second thought. Just put this recipe on a repeat mode. It is a winner recipe.






I have already made it thrice and thanks to sallys baking addiction blog. She tried it few times to get a correct measurement for this recipe. I try to tweak it every time I make by just adding extra nuts or switch the main fruit that goes in it. Like once I added small chunks of persimmon fruit. I also added cranberries. So you can play with it once you get a hang of it.

One cup of milk and 2 oats cookies will make SantaClaus happy too :) What say? :)

Let us take a look at the recipe of Apple Walnuts Oatmeal Cookies.



Ingredients:

• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 cup unsalted butter, melted
• 1/4 cup unsweetened applesauce
• 3/4 cup packed dark or light brown sugar (or white granulated sugar)
• 1 large egg, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 cup finely diced apple 
• 1/4 cup chopped walnuts

Either take the following ingredients 

• 1 cup old-fashioned whole rolled oats
• 1 teaspoon ground cinnamon

OR

• 1 cup of ready to make Maple or Apple Cinnamon flavored 3 min Oatmeal packets.

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Whisk the oats, flour, baking soda, salt, cinnamon- together in a large bowl.
• Whisk the butter, applesauce, brown sugar(or white sugar) together until combined. Then whisk in the egg and vanilla. Pour the dry ingredients into the wet ingredients and whisk until just combined. Fold in the apples and walnuts. The cookie dough will be thick and sticky.
• Using a medium cookie scoop or a spoon, scoop cookie dough into balls (about 2 Tbsp of dough each) and place 2 inches apart on the cookie sheet. Slightly flatten the balls out- as the cookies won't spread much.
• Bake for 17-18 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheets.
• Enjoy with a nice cup of hot cocoa or milk or Tea.

TikTok Salmon Rice Bowl | Honey and Soy glazed Salmon RiceThis leftover meal commonly eaten in Japanese and Korean households became viral when a Tik Toker Emily Mariko shared a video of her version of this dish. A delightful dish with a lot of umami, this Salmon Rice Bowl is very easy to cook. I learned it from my thirteen year old daughter and while she goes the whole Korean route eating it