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We are an egg loving family. For us our breakfast has to be with eggs but the same old omelette and fried eggs can be boring at times. So when I picked up this Polenta from SOS organics I was keen to make something with it. Polenta is widely used in Italy as a porridge. Its also known as Corn Semolina. The corn is coarsely ground in a mill and is used widely in place of wheat and rice. Its excellent for those people with gluten allergies. 

This is not exactly an elaborate recipe post as you are used to seeing on my blog but its an interesting breakfast idea which can be made in a jiffy and which is utterly delicious and nutritious. You must be well aware by now what emotions I have with respect to Eggs. I have recently come across high protein, organic and nutritious Eggs from Eggee. And trust me I never had better eggs than this in India. If you can lay your hands on Eggee I insist you try any recipe with it and you will feel the difference in taste and texture. Earlier I had posted a few other egg breakfast recipes on blog like Spinach Mushroom Quiche, Italian Frittata with Mushrooms and SpinachShakshoukaWrapped French Toast Mexican Casserole Eggs. However, this combination of simple fried or poached egg with polenta and pesto is a killer. If you are looking for homemade Italian Basil Pesto  you can try here. Nevertheless, you can buy in a jar. Just cook your polenta following the directions below wand assemble everything together.

Directions:

1. For polenta, pour water in a saucepan and bring it to a boil. Add polenta and simmer it for 20-25 minutes till the polenta is cooked and has absorbed water.


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2. Take it off the flame and season with salt, pepper and parmesan cheese. Mix thoroughly and set aside for assembly.


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3. Fry eggs. If you like you can even poach them.

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4. You can make your own pesto by using fresh ingredients and you can follow this recipe. Now in order to plate this dish ladle some Polenta in a large serving bowl, garnish with Pesto and olive oil and place your fried egg in the centre resting on the bed of Polenta and pesto. You can even garnish with pine nuts.

Related Recipes: Italian Basil Pesto

Other Delicious egg recipes you can try:  Italian Frittata with Mushrooms and SpinachShakshoukaWrapped French Toast Mexican Casserole Eggs.

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The mercury is rising all across the nation and the effect has started to be felt even on our hills. The parched summer gives the appetite a toss and all you can think of eating is Summer Salads and drink cool smoothies and drinks. I have already made my favourite Mexican Mango & Black Bean Salad yesterday and also tried Couscous and Chickpea Salad last week.

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 So which means it was time for me to try out something new. I had some Black eyed peas or as we call them lobia in Hindi in my pantry. No one in my home is fond of lobia. I tried to use it in my salad for that protein power and paired it with charred red bell peppers. The most delightful was its dressing. I had canned Anchovies  in Oil and I added it to the Red Wine Vinegar and tossed it on my bean salad. The pungent and strong flavour it added to my salad was amazing. If you are a vegetarian or do not eat fish then I would say you can easily skip adding this to your salad. Rest everything remains the same.

Directions:

1. In a bowl soak lobia or Black eyed peas in water for an hour. Add water and pressure boil it for  15 minutes until al dente. Make sure its not mush. Alternatively you can use canned Black eyed peas.


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3. Take red Bell Peppers and Char them and peel its skin. and cut into large chunks and set aside. Learn how to roast Red Bell Peppers in Oven and peel its skin.

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3. In a bowl add canned anchovy, without the oil and mix with minced garlic. 


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4. Add red wine Vinegar and Olive oil.


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5. Season with Salt and Pepper.


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6. Add Chopped Fresh Coriander Leaves. You could even add parsley instead of Coriander. It will give different yet a fabulous taste.

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7. Add boiled and drained Black eyed peas to the Vinaigrette and combine.


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8. For the assembly, place the roasted pieces of Bell pepper on the platter and spoon the top with the black eyes peas in the vinaigrette. You can throw in any greens to balance the flavour. I used a few leaves of iceberg lettuce and a few leaves of Fenugreek or methi. I know Fenugreek sounds weird but it totally balanced out the sweetness of Peppers. Last but not the least a generous sprinkle of Parmesan Cheese.

Other Salads you can try are: Grilled Chicken Salad Couscous Salad with Chickpeas in Lemon Olive Oil VinaigretteFresh Mexican Black Bean and Mango SaladSautéed Red Bell Pepper and Olive Pasta SaladSundried Tomato Pasta Salad

RoastedBellPepper&WhiteBeanSalad_Featured6[whohit]RaostedRedPeppers&BeanSalad[/whohit]

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I have always been fond of clear soups. They are flavourful, light and don’t make you feel overly full. One day I was surfing on web to look for some delicious clear soup options. I was spell bound by the description of Thai Tom Yum Soup. It was spicy, sour and loaded with veggies. I planned to give it a try as I had lemongrass growing in my kitchen garden and galangal I had just got from my recent Delhi trip. I wanted to make a vegetarian version of this without shrimps. There are so many variations available. This is without coconut milk and tomatoes. Also I haven’t used any Thai Red Curry Paste.

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Tom Yum soup was followed by Thai Red Curry and Sticky rice in main course. That night’s dinner was unforgetful. I am still recovering from the blast of flavours I had in my mouth. If you have never tried this soup before I would say go for it. Its a weight watcher’s haven.

Directions:

1. Chop lemongrass into small pieces. Last three inch you can trim and discard.

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2. Peel off Galangal root and roughly cut into pieces.

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3. Put both chopped lemongrass and galangal in a mortar and crush it with a pestle. You want it to release its juices.

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4. Bring water to a boil in a dutch oven or any pot. Add crushed lemongrass and galangal.

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5. Let the water boil further along with lemongrass and galangal. Reduce heat to low and simmer 15 minutes. Remove galangal and lemongrass.


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6. Chop some veggies . I used Baby corn, Broccoli, Red & yellow bell pepper and mushrooms.

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7. Add them to the pot of aromatic water. Put the lid on. Boil them till the vegetables are tender.


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8. Add Fish sauce. If you are a vegetarian skip this altogether. 

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9. Add Soy Sauce.
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10. Squeeze in a juice of lemon. Season with salt and also add sugar to balance the acidity.


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11. Add chopped red chilli .

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12. Add Rice Noodles and give the soup a boil.

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13. Garnish with torn basil leaves and chopped coriander leaves.

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 Serve hot and enjoy the freshness of flavours.

Other International Cuisines you can try here are: Italian Frittata, Chinese Steamed Baos with Custard Filling, Mexican Black Bean Salad with Mangoes, Argentine Chimichurri.

If you are looking for more healthy soups : Russian Beetroot & Vegetable Soup , Zucchini Garlic Soup with Yak Cheese ShreddingsClassic French Potato Leek Soup Chicken Soup With RiceTomato SoupSoup of Red Kidney Beans.

TomYum_Featured1[whohit]TomYumVeg[/whohit]

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