Bell Pepper and Mushroom Omelet

Preparing lunch for the kids in the morning when you are hardly awake is not an easy task but has to be done. If you can cook something they enjoy and it has a few vegetables it definitely is a good thing at least in my books. Eggs are something that most kids enjoy so if it can be made a bit more nutritious but without a lot of work that would be a good thing isn't?

DD2 likes bell peppers and mushrooms so adding to them while making an omelet was a no-brainer. This way we both get what we want. She gets an omelet sandwich and I clear my conscience saying she at least got to eat some vegetables for lunch. Smart don't you think? ;)

I used oyster mushrooms but any kind of mushroom is fine really. Here is the recipe in pictures,

Saute the onions, jalapeno, bell pepper and mushroom and set it aside. Whisk the eggs.
Mix the cooked vegetables into the whisked egg. Heat a sauce pan grease it and add about a 1/4 cup of the egg mixture. Cook on one side.
Flip the omelet and cook on the other side. Toast the bread, spread the cheese and melt it. Spread the spice spread if wanted.
Place the omelet on the melted cheese and close the bread with the other slice.

Bell Pepper and Mushroom Omelet
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients

1. 2 eggs
2. 1/2 Red Onion or 4 shallots diced fine
3. 3 Small Bell Peppers seeds removed and diced (about 3/4 cup)*
4. 1/2 cup of diced mushrooms
5. 1 jalapeno de-seeded and diced or 1 green chili
6. salt to taste + 1/4 tsp of black pepper powder
7. 1/2 tbsp olive oil
For the sandwich
8. pepper jack or any cheese of choice
9. 2 slices of bread
10. 1/4 tsp ghee
11. Note:* These are home grown smaller sized bell pepper, in a store bought one a 1/2 or 3/4 should be about the same.

Method

1. In a saute pan, add the oil and when hot add the onions and chopped chilies and when the onions become translucent add in the bell peppers.
2. Saute till the bell peppers are fully cooked and the onion is starting to turn color.
3. Add the diced mushrooms with salt and pepper and cook for 2-3 minutes. Turn off the heat and let cool a bit.
4. Crack open the eggs in a vessel and whisk till frothy and add the cooked vegetables to it.
5. Set a small pan to heat, add a tiny bit of oil and add about a 1/4 cup of the egg mixture.
6. Let cook on one side, flip and cook on the other side.
7. While the omelet is cooking apply ghee on the bread and toast it in a griddle on both sides till it is slightly browned.
8. Spread the cheese on the both slices of bread and let it melt. I use a toaster but leaving it on the Put the omelet and close with the other piece of bread. If desired add a spicy spread over the omelet (like tomato thokku).

Perfect lunch time sandwich or a morning breakfast.

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Kids Lunch - Mixed Vegetable sandwich

Packing lunch box for kids is not an easy chore. There are no microwaves to warm the food. It sits in the box for about 3-4 hours before being eaten. So the packed item should be suitable. There are few like this vegetable sandwich that are perfect for a lunch box. Remember the stuffing we made for the http://indosungod.blogspot.com/2015/12/vegetable-puffs-curry-puffs.html? The beauty about that stuffing it is perfect in a sandwich.

Toasted whole wheat bread with some butter and spread the vegetable filling on one side with some cheese melted on the other side. Slap the two slices together and the cheese will keep the filling firmly in place.

Vegetable Sandwich
Preparation Time:5 minutes
Baking Time:10 minutes
Ingredients

1. 1 cup of mixed vegetables dry curry (recipe here)
2. 6 slices of whole wheat bread (or any bread preferred)
3. a dab of butter or ghee
4. sliced cheese (I used Pepper Jack Cheese)

Method

1. Apply butter on the slices of bread and toast them on a pan or in a toaster oven.
2. Spread about a tbsp or more of the vegetable curry on one slice.
3. Spread cheese and let it melt.
4. Bring the two slices together. Repeat for all the other slices of bread.

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Spiced Idli with Rajma and Potatoes - Kids Lunch Box

Hello Everyone, Hope all of you are doing good. I try to post at least a couple of recipes a week but could not due to other things taking over. It is supposed to be Spring around here but the temperature tells otherwise. But that is no the reason for the absence of posts.

Now to the recipe of the day,
When I soak beans for making a curry I usually soak about 1/2 cup extra to use it for a quick stir fry for the lunch box or add it to curries to give some extra taste. I was planning to make some idli upma for lunch box but realized there were not as many idlies as I would have liked. It is for these kind of situations that the soaked beans sitting in the fridge comes in handy. The combination of idlies and beans along with the potatoes ended up being a tasty treat. Not much in the way of recipe but an idea that can be expanded upon.

Spiced Idli with Rajma and Potatoes
Cooking Time:20 minutes
Ingredients

1. 1 cup of cooked Red Kidney Beans (Rajma)
2. 1 Potato peeled and cut into small cubes
3. 4-5 day old Idlies
4. 1/2 cup of finely diced onions
5. 2 tsp of sambhar powder or slightly less quantity red chili powder or use about 6-8 slit green chilies
6. Salt to taste
7. seasonings: mustard and split urad dal - 1/2 tsp and curry leaves
8. 1 tsp of oil

Method

1. Cook the red beans and let it drain.
2. In a wide mouthed pan or kadai heat oil and the urad dal and when it starts to turn brown add the cumin seeds and then the curry leaves.
3. Add the chopped onions and saute till they get translucent.
4. Add the potatoes and saute for a couple of minutes. Sprinkle about half a tbsp of water, cover and cook for 5 minutes or so.
5. Add the sambhar powder and salt half way and give a good mix. Let the potatoes cook completely.
6. Now add the drained beans and mix it well.
7. Crumble the idli and add them to the mix and cook for another 3-4 minutes. Check for salt.

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Huevos Rancheros - Corn Tortillas with Eggs and Avocado

I like the name Huevos Rancheros the kids like its taste. I got hooked onto corn tortillas while on vacation and finally gave it a try and our taste buds have responded to it enthusiastically as well. The kids have declared that they prefer the corn tortillas much better than the chapathis I usually make with wheat flour. While the rotis made with a combination of wheat flour and millet flours are much softer than just the wheat ones but the corn tortillas are in a category all their own. The advantage of Gluten Free diet is that it is light on the stomach. The corn tortillas are soft and airy, the main reason for it being a kids favorite.

DD2 especially has taken a special liking to these corn tortillas so when I make them for dinner I save some of the dough to make some corn tortillas with eggs for the kids lunch the next day. It comes together very quickly. While just the eggs and cheese will be tasty by themselves adding a bit of Avocado can only elevate the taste.

DD likes the egg to be fully cooked and does not like oozy eggs but if you are serving for breakfast, the egg can be watery and I bet it will be a lot tastier.

Huevos Rancheros are a perfect lunch box favorite that is done in under 15 minutes. If you are making this for breakfast or as a lunch box item prepare the dough the previous night and cover with a moist towel and keep in a refrigerator. Corn Tortillas are easy to make and the recipe is here, How to make Corn Tortillas?

Roll out the corn tortillas, get them cooking and put a saute pan and cook the egg.
Place the cooked tortillas on the uncooked side of the egg.
Get the second corn tortilla ready, flip the first tortilla to expose the egg .
Add the sliced Avocado on to the egg if using and place the cheese side second tortilla onto the egg.

Corn Tortillas with Eggs and Avocado
Preparation Time:5 minutes
Cooking Time:10 minutes
Ingredients

1. Corn tortilla dough
2. 2 eggs
3. 1/4 cup shredded cheese (used pepper cheese)
4. 1 Avocado
5. salt and pepper to taste
6. a spicy spread like Harissa if desired

Method

1. Each egg corn tortilla require 2 tortillas. Roll them out and keep ready.
2. Heat a griddle, cook the rolled out corn tortilla on both sides till you start seeing brown spots. Remove and start on the second one, once cooked apply spread if using and sprinkle grated cheese on one side and let it melt.
3. While you are cooking the corn tortilla, put a saute pan and cook the egg, season with salt and pepper. When you are ready to flip the egg place tortilla on the uncooked side. Flip so the egg side is on the outside.
4. Add sliced avocados over the egg if desired, place the second cooked tortilla with the cheese side down on top of the exposed egg. Press lightly to stick the two together.
5. Slice and pack in lunch boxes.

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Quick Brown Rice Fried Rice - a perfect kids lunchbox meal

We made a few changes mostly for me but the family has taken to it with much more enthusiasm than me. The irony of it all. We realized that we were eating far more white rice than any of us wanted. It did not matter for the kids of course but it did for me wanting to control the ever expanding waist line. I have been buying small bags of brown rice and once finished we go back to eating white rice again. Can't keep brown rice for too long they go rancid.

Anyway this time I grabbed the biggest bag available and brown rice has mostly taken over the place of the white rice. The problem is though when I ask if they want white or brown they all choose brown over white every single time. The reason I even pose the question is they will make the decision to eat white rice and I can enjoy it too but that hope has been dashed too. So here we are.

The only option seems to be to go with the flow. I have also purchased millets and amaranth seeds too besides the brown to mix it all up. It has been going good so far and my taste buds don't crave for white rice all that much anymore.

Unlike white rice the left over brown rice is perfect for some quick fried rice for the kids lunch boxes. Did I mention that kids like brown rice better than white rice? Maybe I did.

I usually get it done in the morning. Takes about 15 minute tops provided the broccoli is prepped the night before. Carrots, cabbage or corn can also be added. The day the pictures were taken I did not have any broccoli so did not add them. Added corn instead.

Quick Brown Rice Fried Rice
Preparation Time:10 minutes
Cooking Time:15 minutes
Ingredients

1. 2 cups for brown rice (cooked the previous day and refrigerated)
2. 1/2 cup of peas
3. about a head of broccoli separated into florets rinsed (get this done the previous day) or 1/2 cup of corn
4. 2 Eggs
5. 1/4 onion chopped
6. 1 tsp sriracha chili sauce
7. 2 tsp soy sauce
8. 1/2 tsp red chili powder or 1 tsp black pepper powder
9. salt to taste
10. 3 tsp of oil

Method

1. In a wide mouthed thick bottomed pan heat the oil till smoky. Add the onions and let it browned.
2. Add in the peas (and corn) and let cook for 3-4 minutes on high heat. Add in the broccoli if using and cook for another 4 minutes. The vegetables should be cooked but still crunchy at this stage.
3. Move the vegetables to the outer edge and break the eggs in the middle with the spatula move it around so it gets cooked but does not stick to the bottom of the pan. Let the egg be completely cooked about 3 minutes.
4. Add the chili powder (or pepper powder) mix and add the cooled rice breaking them with your hand.
5. Add salt, soy sauce and the chili sauce mix well. Cook for another 2 minutes till the rice is dry.

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Quick and Easy Kids Lunch Box - Idli upma with vegetables

Obamacare has caused a lot of consternation for a lot of people. So has it for us, not enough to keep us awake at nights but enough to make us read about the cancellations. Why you ask? We are one of the 15 million people who are covered by individual insurance. Though we have not heard anything from our insurer yet reading news about people with insurance similar to ours is making us wonder about it.

Politicians lie all the time to get elected which is exactly what Obama did as well. DH struggled for a couple of hours to see what is on the new healthcare exchange and gave up and we have not been on that after. Anyone out there who has tried to use the healthcare website and been successful or not please chime in.

Packing lunch is never an easy task and coming up with something early in the morning when the brain does not work is even harder. So whenever I cook idli for dinner I make sure I have a few extra for a quick packed lunch. Add a few vegetables to the mix and a fancy meal is ready. I like to add green peas, corn and potatoes. Green beans, carrots and cauliflower are also good choices.

If you want something a bit more fancy try this one - Masala Spicy Idli Upma.

I use Idli Podi (Spiced Dry Lentil Powder) to add spice to the upma. If you do not have this handy increase the amount of chili powder to compensate.

Idli Upma with vegetables
Preparation Time:5 miutes
Cooking Time:15-20 minutes
Ingredients

1. 4 ildis (preferably made the previous night/day)
2. 1 potato - peeled and diced (small pieces preferable)
3. a handful of peas
4. a handful of corn kernels
5. 1/4 cup onions chopped
6. 1 tsp red chili powder or 4 green chilies chopped (when I make for kids usually leave the green chilies out)
7. 1/2 tbsp of idli podi
8. 1/2 tbsp of sesame oil
9. 1 tsp of oil
10. salt to taste
11. seasonings - mustard, cumin seeds and curry leaves

Method

1. Heat oil in a wide mouthed pan and when hot add the seasonings and when the mustard starts to pop add the onions (and green chilies if using) and saute till translucent.
2. Add the potatoes, peas and corn with salt and the chili powdered and sprinkle just a tsp of water. Close the lid and let the vegetables get cooked. Once cooked the vegetables should not be soggy.
3. Once the vegetables are cooked if it has some moisture, keep the lid open and let the moisture evaporate completely.
4. Break the idli with your fingers without any big lumps and add them in along with the idli powder and the sesame oil.
5. Saute for a couple more minutes and turn off the heat.

Perfect in a lunch box along with a cup of yogurt.

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