Wednesday, April 27, 2011

Roasted Tomato Rasam & Lemon Rice for a Simple Supper

It was half past 6 on last saturday. We were  hungry and I was still thinking what to make when my hubby suggested me to make something tangy and spicy for the supper.  So I decided to take a spicy break from lentils and made this light yet nutritious roasted tomato rasam with lemon rice.
Lemon Rice with a Bowl of Roasted Tomato Rasam

Rasam is a very special type of spicy Indian soup from tomatoes and lentils. It is more popular in Southern India. In this post, I have made tomato rasam which has high digestive properties. The spices used in rasam are highly therapeutic. Pepper improves digestion, has antioxidant and antibacterial effects while  the roasted cumin stimulates the appetite. It can be had as a soup or can be eaten along with steamed rice but I prefer to have this warm soup/curry with vegetable rice and lemons.

Here is the small checklist of ingredients for the tangy curry and rice. -

Ingredients For Roasted Tomato Rasam:
Tomatoes: 2-3 (I used a bowl of cherry tomatoes)
Lentils: 1/4cup, boiled and mashed
Onion: 1/2
Salt, Pepper: 1 tsp or to taste
Tamarind paste/pulp: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: few
Roasted cumin powder: 1 tsp
Roasted coriander powder: 1 tsp
Roasted peppercorn powder: 1/2 tsp
Water: 2 cups
Fresh Cilantro
Tamarind Pulp made from fresh Tamarind is the key

Method for Rasam:
Roast the tomatoes, chopped onion and cilantro (lightly brushed with olive oil) in an oven proof dish for 20 minutes at 350 C.

Let it cool for a while and give it a quick churn with hand blender to make puree.

Roasted Tomatoes develop a unique Flavor that makes this Rasam very appetizing

Heat this puree in a pan and add mashed lentils, water, salt, tamarind paste to taste. 
(I like to add fresh Tamarind pulp that can be made by soaking tamarind in warm water for 30-45 mins.)
Let the mix simmer for 5 - 6 minutes. 
In another pan, heat few drops of oil and make a tempering of mustard seeds, curry leaves and freshly chopped cilantro. Mix this tempering in the tomato puree.
Season with freshly roasted cumin, coriander and peppercorn powder to taste to make this tangy Rasam.

Ingredients For Lemon Rice:
Basmati Rice: 1cup
Olive oil: 2 tsp
Mustard seeds : 1tsp
Curry leaves: Few
Onion: 1, sliced
Tomato: 1, sliced
Carrots, boiled Potato: 1/4 cup diced  (add more veggies to taste)
Sweet Peas: 1/4 cup (thawed if using frozen)
Roasted Peanuts/Cashew nuts: few
Green chillies: 1
Sugar: 1 small tsp
Lime Juice: 3-4 tsp
Salt, Chilli : 1 tsp or to taste
Dash of Turmeric powder
Fresh Cilantro

Method for Lemon Rice:
Wash and soak basmati rice for approximately 1 hour. 
Cook rice by adding a teaspoon of salt and oil either on gas stove or microwave till tender.
Prepare the tempering of the rice.
Heat oil in a nonstick pan, add mustard seeds and curry leaves.
When the mustard seeds pop up, add sliced onions, tomatoes, diced potatoes, grated carrots and peas, saute for 7-8 minutes.
Season with sugar, salt, chilli  and turmeric powder to taste. 
Gently mix this tempering in the boiled rice. Squeeze fresh lemon juice on the rice.
Add roasted cashews, peanuts and handful of finely chopped cilantro & toss well.
Enjoy the lemon rice with roasted tomato Rasam ...!

We had a great evening supper, Hope you like this recipe and give it a try too....!!!

Wednesday, April 20, 2011

Classy Poached Pear in Spicy Mango Nectar with Mango Ice Cream

The sweet memories of the most awaited mango festival of summers at the famous Yadavindra Gardens at Pinjore makes me nostalgic. The mango gardens are the best feast for the eyes, with some cute little mangoes and  some big ripe mangoes hanging on the trees. The origin of the mangoes can be traced back to the foothills of himalayas of India and Burma. But now a days more than 1000 varieties of the exotic mangoes can be found around the world. Both the leaves and fruits are considered auspicious  and especially used for any rituals and festivals in India. 

Everyone in my family simply loves mangoes. I remember we had a big mango tree back home and my mom used to pick fresh mangoes in the morning and make countless recipes with this tender fruits right from spicy pickle to a rich smoothie. Last week my husband suggested we try some thing different & do some poached pears in mango syrup. After some extensive brainstorming we arrived at a recipe for poached pears in spicy mango nectar and home made Mango Ice Cream. This is by far the most adventurous we've gotten with our mangoes. I'm missing the fragrant Dussehri and Alphonso mangoes from back home. Anyways, the outcome from the mangoes from nearby supermarket was great.

For the Poached Pears I was inspired by lovely Aldy from Al dente Gourmet , if you have not visited her space, you must do - she has some great recipes & beautiful presentations !!!

King of the Fruits - Mango is looking Magnificent ... !

In this post I've made an appetizing ice cream with fresh mango pulp. The light and creamy ice cream made with the 'King of fruits' - mangoes is pretty easy to make. The pears are poached in a spicy mango and saffron nectar, giving it an elegant amber hue. Later I added more fruits (strawberries, kiwi and melon) to consume the rest of the syrup. Here are the details of the classy dessert...!

Ingredients For Poached Pears in Mango Nectar:
Pears: 2
Sugar Syrup: 1/2 cup
Mango pulp : 1/2 cup
Fruit Juice: 2 tsp (I used mango juice and pineapple juice)
Saffron: a pinch
Orange Rind: 1 tsp
Lemon Juice: 1 tsp
Cinnamon: a pinch
Mint or Basil Leaf: 1-2 (I used my garden fresh mint)

How to Poach the Pears on Spicy Mango Nectar:
Peel the pears and slice a bit of the bottom of the pear, so to let it stand upright. 
Leave the stem intact to insert a mint sprig later, Gently dab some lemon juice over the pear and keep it aside.
In a medium pot make sugar syrup by adding half cup of sugar to one cup of water over medium heat. Let it thicken for a while.
Add mango pulp, fruit juice, orange rind with a dash of cinnamon to the sugar syrup. 
The mango glaze is ready.
Submerge the peeled pears into the syrup and let it cook for 15 to 20 minutes on low heat, till the pears are tender and get the amber hue from the mango syrup. 
The pears should be completely immersed in the syrup. 
Let the pears cool down.
Take out the pears on a plate and garnish with either basil or mint leaf. 
I did it with mint from my pot. Drizzle some syrup over the top of the pear.

Our Poached pear shot from the top looks "Majestic"

 Enjoy the perfect pears poached in mango nectar - warm or chilled, as you like.

    The Slices of the Mango are so addictive.... ! 

Ingredients for Mango Ice cream:
Fresh Mango: 1 or Mango puree: 1/2 cup (canned)
Yogurt: 2 cups or Whipping Cream: 1 cup
Honey : 5-6 tsp or Sugar: 1/2 cup (add more/less to taste)
Cardamom Powder: 1/4 tsp
Pistachios: few, optional for garnishing
Sprigs of Mint: 2

Slice the mango length wise and scoop out the pulp from the mango.  
Gently mash the pulp with the back of the spoon and strain the pulp through a fine sieve to remove any thready fibre from the mango.
Add yogurt, honey or sugar, freshly crushed cardamoms and mango pulp in a bowl and refrigerate for half an hour.
Put all these ingredients together in  the ice cream maker and churn for 20 minutes according to the instructions. 
Take it out in an air tight container and let it firm up in the freezer for at least 2 hours.
Garnish with sprigs of fresh mint and enjoy... ! 

Mango Ice cream with fresh sprigs of Mint

Pears and Mangoes are ready to set the mood.... !

The flavor of aromatic pear complements the taste of home made mango ice cream beautifully.

A delectable dessert just for my READERS.... Hope you like it  !!!

Sharing this dessert with Culinary Smackdown Battle , Simple Lives Thursday, 40th EditionLets do brunch; Hearth and Soul Hop

Saturday, April 16, 2011

Pistachio Nan Khatai for Lite Tea Bites

I owe the growing success of this blog to my Son. He is the little blessing in my life who has taught me new dimensions of life all together. I'm reliving my childhood through him by enjoying the NATURE to the fullest. I must confess that how I get excited at seeing an Airplane fly over and how both us wave at it together with our hands up. I love chasing birds and butterflies in the park with him; get amused by watching Nick Jr. and now even love Kids food, finish all the meals that he leaves unfinished - within few minutes :) 
Last weekend, we were enjoying our evening cup of tea with Almond biscotti. When I dunked and swirled it in my tea, I was reminded of my favorite Traditional Indian biscuit - "Nan Khatai". I simply craved to have some freshly baked khatai's with my hot cup of tea. Next thing I found myself 
surfing the net for a Nan khatai recipe. Found a couple of good recipes and adapted it for my family.

These cute little khatais are an absolute delight with tea or coffee. These eggless biscuits are quite lite and crispy. The classic khatai is conventionally made with all purpose flour and aromatic cardamom flavor, topped with either pistachios, cashews or almonds. Here in my version I have added some chickpea flour and semolina and garnished it with crushed pistachios. The cookies are really simple and easy to bake and perfect in taste. So here's a super easy & quick recipe...

All Purpose Flour: 3/4 cup
Besan or Chickpea Flour: 2 tsp
Semolina: 2 tsp
Butter: 3/4 stick (softened at room temperature)
Sugar: 1/4 cup or add more to taste
Cardamom Powder: 1/2 tsp
Baking Powder: 1/2 tsp
Pistachios: few for garnishing

Let the butter soften at room temperature. Whip it with a spatula and add sugar.
Sift all purpose flour, chickpea flour and semolina together. Add baking powder and sift again.
Mix freshly crushed cardamom powder for aromatic flavor.
Add butter and sugar mix in the flour mix. Knead to make a dough.
Can add little more butter if required to make the dough.
Put the dough in ziplock and let it rest for 10-15 minutes.
In the mean time, pre heat the oven to 300 F and line the cookie tray with parchment paper or silpat mat.
Take out the dough, give it a knead again.
Make small ball around 1 inch for small cookies and a litter bigger dough, if you like big cookies.
Keep ample distance between the balls as they spread upon baking.
Add crushed pistachios on the top and press it gently on the balls.
Bake it for 15-18 minutes at 300 Deg F till done.

Take out the cookies and cool completely on the wire rack.

Take a bite......Too Good !!!

These cookies are rich and fragrant !!!

Enjoy with your evening cup of Five Spice Chai !!!

My Family enjoyed these Pistachio Nan Khatai's, hope you like'em too !!!

Sharing the khatais with Hearth and Soul Hop; Lets Do Brunch

Wednesday, April 13, 2011

Multigrain Tandoori Pizza with Paneer Tikka - Made by Papa

Isn't it thrilling to get a home baked pizza not by 'Papa Johns' but your own loving and caring dad, that too in your own little hut. This weekend just out of curiosity my little one asked my husband, why dont you cook as often as mommy does. My husband gave him a warm smile and said he will be back in a short while with a surprise. He is a decent chef, who comes out with fulfilling dishes, sometimes tempering with ready to eats and at times with baking amazing pasta n desserts, right from scratch. This time he took up a challenge at home and baked multigrain pizza topped with tandoori paneer all by himself. The pizza was totally out of the world and when I and my kiddo saw it, we just uttered one word, PERFECTO.... !
When we were baking this pizza, I had reminiscences of the first pizza I ever had - Home Made Bread Pizza. At that point of time, I never thought that some day down the line we will be baking our own crust and prepare a fusion inspired Indian curry based seasoning.

So, here is our version of Pizza loaded with goodness of grains and topped with grilled tandoori paneer & garden fresh veggies ...!

Ingredients of Pizza Dough:
Whole Wheat flour: 1/2 cup
All Purpose Flour: 1/2 cup
Oat meal: 1/4 cup
Corn meal: 1/4 cup
Semolina: 1/4 cup
Yeast: 1 tsp
Salt: 1 tsp
Sugar:1 tsp
Olive Oil: 1tsp
Warm Water: 1/2 cup (add as required)

Method to Prepare Pizza Dough & Crust:
In a small bowl, dissolve yeast in warm water. 
Let stand until creamy, about 10 minutes.
In a large bowl, combine all the flours, olive oil, salt, sugar and the yeast mixture; stir well to combine. 
Knead well until a stiff dough has formed. 
Cover the dough until doubled in volume, about 30 minutes. 
Turn dough out onto a well floured surface and knead it once again.
Form dough into a round ball and roll out into a pizza crust shape (thin flattened round shape)

Ingredients for Pizza Topping:
Paneer: 250 gms
Onion: 1
Capsicum: 1
Tomatoes : 2
Yogurt: 1/4 cup
Salt, Paprika: to taste
Ginger Garlic Paste: 1/2 tsp
Garam Masala: a pinch
Fresh Parsley: few sprigs
Olive Oil: 1/2 tsp
Freshly Grated Mozzarella Cheese: 1/2 cup
Chaat Masala: 1/2 Tsp

Method to Prepare Tandoori sauce & Marinade:
Heat olive oil in a pan and add ginger garlic, salt, paprika with a dash of garam masala, saute for few seconds. 
In a bowl, whip the yogurt and add the seasoning prepared above to the yogurt. 

If you want to make the Tadoori Sauce Spicy, you can add some freshly chopped green chilly & can also add some fresh cilantro/parsley to add some flavor. Mix well & our Tandoor sauce is ready.

Cut Paneer and all vegetables into cube chunks approx 1inch X 1 inch.
Divide Tandoori sauce in to two bowls.
Now add Paneer and vegetable into one bowl.
Mix well and add bell pepper, tomato, onion and Paneer chunks.
Cover the bowl and keep in refrigerator for at least 45-60 minutes. 

Take the 2nd bowl of tandoori sauce & generously spread it over the pizza crust.
Leave aside for 15 mins as we grill our Paneer Tikka in the meantime.

Take a wooden skewer and put veggies in a sequence - bell peppers, onion, tomato, paneer.
Repeat the process to make more skewers.
Heat olive a non stick pan,  slowly lay all the skewers in the pan and cook at medium heat.
Keep turning skewers around after every minute to ensure all 4 sides are cooked for atleast 3 to 4 mins but do not burn. 

When the skewers start turning light brown & start developing smoky flavor, turn the heat down & remove them into a plate. It's not a bad idea to digg into your paneer tikka at this stage ;-)
If you can resist, once the tikka cools down a bit, remove grilled chunks of veggies & paneer from skewers and evenly spread them over the the waiting pizza base.

Now our pizza is ready to go into the oven.
Sprinkle some olive oil on the top, followed by some freshly ground mozzarella cheese.
Bake for 20-25 minutes at 350 F.

A piping hot pizza straight from the oven is Simply Sensational...!
Sprinkle some chat masala on top to add some Tang.

Nonetheless, whether you bake the pizza or take it out, the Verdict for the Pizza is  - it is 'Scrumptious' in flavor and can be savored in all the seasons for any reason...!!! 

So Papa was successful in his challenge. But now the baby gets a challenge to finish the PIZZA PUZZLE in his Play Hut....!!!!!

Sharing the Pizza with Simple Lives Thursday, 39th Edition, Hearth and Soul Hop; Lets Do Brunch; Seasonal Saturdays

Sunday, April 10, 2011

Shahi Tukda with Rose Pudding - Guest Post at Duhlicious

So, how about the idea of surprising your special ones by treating them to a Royal Indian Dessert ! 

The very first thought that came to my mind was this simple yet royal that is made in almost every kitchen back home for all informal and formal occasions. The traditional sweet has its genesis from Hyderabad where fried bread slices are soaked in warm milk with cardamom, saffron and sugar for enriched flavor and garnished with nuts. It is served with a plain pudding called 'Rabri' made by milk thickened over low heat enriched with Almond meal. In this recipe I made a rabri/pudding enriched with goodness of carrots and sweet appetizing flavor of rose. We are going to make a two variations of this dessert here, you can pick the one you like, one thing is for sure that they both will enlighten your senses.

You can enjoy Shahi Tukda in two ways, The Crunchy variant - by drizzling our fried bread in the flavored syrup & layer in your carrot pudding like a sandwich (personally my favorite) or, The Soft and Yummy Variant - by immersing the fried bread in the carrot pudding itself.

I got to know Madalina from Duhlicious almost a month back and immediately fell in love with her beautiful space. Right from the exhaustive index of recipes, to her learnings at the culinary school and most loved feature is her way of sharing her experiences beyond baking. It was natural for me to feel honored when I got an email from her saying how much she liked my blog and it just got better when she requested me to do a guest post. 
This would be a fantastic way to perk up your culinary skills and make the evening special. 

I thought of giving Madalina a home made treat of  “Shahi Tudka served with aromatic Rose pudding"

(2 servings, multiply as needed)
- Brown Bread: 4 slices
- Saffron : few strands
- Sugar: 1/2 cup
- Water: 1 cup
- Cardamom: 1/4 tsp
- Rose Water: 2 tsp
- Pistachio, Almonds: few for garnishing
- Sandwich cutters of different shapes

- I chose brown bread and cut it in two shapes A flower and A Star, using sandwich cutter. If you want to keep it simple you can also cut the bread in a diagonal shape through the middle, trimming away the edges. Using Brown bread will ensure a rich brown color to the toast.

- To prepare the bread, the traditional method is to heat Ghee or Cooking oil in a frying pan and toast the slices of bread till they are crisp and light brown. Alternate way to prepare the bread is to toast it in the oven for 5 to 7 minutes.

To prepare aromatic sugar syrup boil water and sugar together for 15 minutes on low heat. Add cardamom powder and few saffron strands to enhance the flavor of the syrup. Add Rose water to make it even more fragrant.
Rose PuddingIngredients:
- Whole Cream Milk : 2 cup
- Rose Water: 2-3 tsp
- Grated Carrots : 1/4 cup
- Cardamom powder: 1 tsp
- Fresh heavy cream or condensed milk : ½ cup
- Sugar: half cup or to taste (Don’t add sugar if using condensed milk)
- Pistachio, Almonds : 10-12 finely sliced
-  Saffron : Few strands
Method for Pudding:
- In a heavy bottomed pan, take 2 cups of whole cream milk & bring it to boil. Wash and grate carrots, add these to the boiling milk. (you can make the Pudding without Carrots if you like )
- Let the mix simmer on high heat for 15-20 minutes until carrots are done. Keep Stirring & scrapping the sides. Once the mix reduces, let it cool and to smoothen give it a churn in a blender. Put it on low heat again and add cardamom powder, cream, sugar, saffron strands dissolved in warm milk. Stir the pudding for another 10 minutes and take off the heat. Now add rose water and garnish with saffron and chopped nuts.
. . .
Assembling our dessert:
We can assemble & enjoy this dessert in two ways:
The Crunchy  Sandwich Variation - Soak our fried bread in the flavored sugar syrup (ensure the the bread is completely soaked & oozing sugar syrup) & generously layer in the Rose pudding like you’d do for a sandwich. Put another piece of bread soaked in sugar syrup on the top. Garnish it with chopped pistachios and almonds.
[Crunchy Sandwich Shahi Tukda]
The Soft and Yummy Variation – Immerse 2 pieces of fried bread in the Rose Pudding (for a min of 25-30 mins to let the bread soak the pudding completely). Now we will take out these pieces and layer these, one on top of another. Generously pour the pudding on the top and garnish with chopped pistachios and almonds.
[Soft & Yummy Shahi Tukda]
Voila, a rich and royal treat is ready to be enjoyed with loved ones.

These Cute Sandwich Cutters did the trick !!!

Light Roasted Crispy Bread is ready to go into our Pudding !!!

So if you'd like to know how this creation came out, please head over to Madalina's blog and check out my Guest Post  Shahi Tukda with Rose Pudding.

Have a nice and sweet day !


Saturday, April 9, 2011

Picturesque Weekends - Saturday April 09, 2011

Today is your day! Your mountain is waiting. So... get on your way.~ Dr. Seuss

Taken: Windham Mountain - Catskills, NY
Camera : Lumix GF1
Lens : 
Lumix G 20 mm f/1.7 Pancake 

Have you visited My.Creative.Flavors Photography Portfolio, CLICK HERE to see & let me know how you like it !!!   

Tuesday, April 5, 2011

In a Quest of Stuffed Artichokes

The beautiful World of Food-Blogging has ignited a quest in me to explore and learn about new cuisines and cultures. It gives a wonderful opportunity to share our regional recipes on an international platform with others. Some of the bloggers are really inspiring with their excellent cooking, writing and photography style. Its so exciting to be an awesome Chef at home. I am so happy to recount the large number of dishes I have learnt from 'Each One of You'. My dashboard is daily full of exciting and delightful recipes, giving me a virtual feast right in the morning. Then I hop to the comments' to see the appreciating comments from all my lovely readers, making my day...!  In fact it was a pleasant surprise &  an honor to get comments from Chef Ritu Dalmia on my last post "Charlotte Tiramisu Cake". Ritu is arguably the best Italian Chef India has ever produced, she runs a very successful chain of Italian restaurants in New Delhi, most famous is  DIVA in GK-2, has her TV shows on NDTV and a book called "Italian Khaana" to her credit. Ritu Thanks again for inspiring & encouraging me !!!

This time  I was allured by the mighty artichoke. My husband calls it the "Law of Conscious Coincidences", to my surprise that day onwards,  every cook book I picked up had a feature on artichokes. Later last week while sharing my recipe at a blog hop, again came across some nice dips and soups with artichoke. Finally one evening an irresistible recipe was being featured on TLC & caught my eye. By none other than Buddy "The Kitchen Boss". Yes its true, "Cake Boss" now has a great cooking show that features excellent Italian Cuisine. Must admit living in Hoboken,  just a couple of blocks away from the famous "Carlos Bakery", we never thought one day we are gonna be so close to a tourist hotspot. Its amazing to see people line up for hours to get a bite of his pastries. (Not sure if I ever shared that last year husband got my b'day cake from THE Carlos Bakery).

OK, back to what we are going to do next. This was a call for me to go in the kitchen and give this "Stuffed Steamed Artichoke" a shot. Here I'm a sharing a recipe inspired by the the show, with a few variations.

Okie-dokie - My Atrichokie

Ingredients to prepare Seasoned Bread Crumbs: 
 Brown Bread : 5-6 slices
 Dry Oregano: 1/4 tsp
 Dry Basil: 1/4 tsp
 Dry Parsley: 1/4 tsp
 Salt/Pepper to taste

Method to make Crumbs:
Make a pile of bread slices and cut them into small chunks.
Spread the bread in a oven proof dish.
Microwave on medium power for 3-4 minutes, or until crunchy. Crumble the chunks to make fine powder.
In a bowl, mix the herbs, salt and bread crumbs. Blend all the ingredients well to make bread crumbs seasoned with Italian herbs.

Ingredients to make Artichoke:
Artichokes : 1 or 2 (as required, I made one)
Lemons: 2
Breadcrumbs: 1/2 cup, for stuffing
Pecorino cheese: 1/4 cup, grated
Red chili flakes: a dash
Black pepper: a dash
Olive oil: 2-3 tsp
Vegetable Stock: 1/2 cup
Grated Parmesan cheese : 3-4 tsp

First to prepare the artichoke, trim the stem off the bottom so artichoke can stand straight.
Place artichoke on its side and cut off the top inch or so to remove top thorns.

With scissors, cut and remove thorny tips from remaining leaves.
With a spoon, scoop out the choke from the center of the artichoke.
Cut one lemon in half and squeeze into a large bowl of cold water.
Toss in the squeezed artichokes to prevent discoloration while you make the stuffing.
As I wasn't very quick to do this, you can see some portions darkening fast.

                      The Green Bud Beauty

In a bowl, combine the seasoned breadcrumbs, pecorino cheese, chili flakes, pepper, zest from remaining lemon and olive oil. Adjust the salt to taste.

Drain artichokes & set in the bowl of crumbs and opening one leaf at a time, push about a teaspoonful of crumbing in each.
Fill cavity with crumbs, or alternately, pat crumbs over top.
Set the artichokes in a large pot fitted with a tight lid.
Pour vegetable stock in approximately 1/3 up the sides of the artichokes. ( I made some vegetable stock  by boiling 2 diced tomato, 1 onion, some peas with fresh parsley and 1/2 tsp salt ).

Bring stock to a boil, cover pot, and reduce heat to a low simmer.
Cook in the pot for 30-35 minutes until a center leaf pulls out with ease and flesh is tender.
Remove artichoke from pot, garnish with more grated Parmesan cheese.
Voila, warm artichoke is ready to be savored.

As I did not prepare any dip, I took the juicy vegetable syrup from our pot in to a little bowl & Soft artichoke hearts are ready to get dipped in & enjoyed ......

At last I got the recipe going, full of  fiber and nutrients in the Green Buds & the best part is that it is steamed and healthy. My family enjoyed yummy stuffed Artichokes and hope you like it too...!!!

Sharing the Stuffed Artichoke at Lets Do Brunch; Hearth and Soul Hop; Simple Lives Thursday

Date & Walnut Birthday Cake!!!

Parenting is indeed a learning journey! Each day is a new day, learning and exploring the wonders of our little bundle of joy! This anecdote...