Tag Archives: easy

Mango Lassi – Indian Yogurt Drink

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One of my eldest’s son’s favorite restaurants is near the forum in Inglewood. Last time, we ate there my daughter discovered their Sweet Traditional Mango Lassisweet, mango lassi. It is such a simple recipe, that now we make it at home the way the restaurant does. Plus, it is a great breakfast alternative because of the fruit and yogurt – that and you can put it in a cup and take it in the car for a breakfast or snack on the go.

 

 

 

 

Ingredients:

 

  • 2 Cups Plain Yogurt
  • 2 Cans Sweetened Mango (like Dole) or Sweetened Mango Pulp (available in Indian Markets).
  • Additional Honey or Sugar to sweeten (optional).
  • Milk to thin (if desired).

 

Add all ingredients into a blender and blend until smooth. Serve over ice. 

Grilled Artichoke Hearts with Lemon Aioli

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I rarely shop at Gelson’s market because it’s a little out of my budget. But sometimes, I splurge and swing by the one close to my Mom’s and buy some food to take to eat at her house when I visit. I am so impressed by their deli case. They have so many options and Grilled Artichoke Hearts with Lemon Aiolitheir side salad recipes are inspiring. Last time I was there, they had a huge platter of grilled artichokes in lemon aioli. I love that word, “aioli”. But let’s face it – basically it’s mayo. But “aioli” does sound so much more exotic. After tasting them, I realized it would be really easy to recreate the recipe – so I did. Now I make these frequently. Lately, I’ve been on a diet and artichoke hearts (as long as they aren’t stored in oil) are on my limited ‘free’ foods list – so I keep these in the fridge to snack on.  

 

Lemon Aioli Recipe:

  • 1/2 Cup Mayo
  • 1 Tablespoon Lemon Zest
  • Juice of 1 Lemon
  • Salt and Pepper to taste
  • 1 Tablespoon Honey or Agave or Brown Sugar
  • (Optional) Fresh Thyme Leaves, chopped

Lemon Aioli Recipe

I use the canned artichokes in water from Trader Joe’s. Drain, grill, cool and mix with the aioli. Chill until ready to eat. 

Italian Sliced Fennel Salad

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Sometimes when I’m posting something ridiculously easy to make here, I think – does this even constitute a real recipe? But this is a classic Italian side dish and I had never tried it. Now, I cannot get enough of it. It is so simple and yet so delicious and healthy. No wonder Italians make it all the time.  So it makes me happy to share it with my family. While this recipe just uses fennel, I’ve been told from one of my Italian friends that her mother used to add raw mushrooms sliced extra thin to the dish – and I’ve read that others add sliced onions. It’s a great side dish and now a staple on my table or when we bring a side dish to a barbecue or other outdoor Summer event.

Traditional Italian Sliced Fennel

Ingredients:

 

  • 1-2 Fennel Bulbs
  • Fruity Olive Oil
  • Juice of 1/2 Lemon
  • Fresh shaved parmesan cheese 
  • Salt and Pepper

 

1. Cut the green stalks and the hard bottom off of the fennel bulbs. 

2. Rinse the fennel bulbs well to remove any dirt or sand.

3. Slice thin.

4. Spread out onto a large plate.

5. Drizzle olive oil , lemon juice and salt and pepper on top. 

6. Then, shave the parmesan cheese on top. Done.

Pasta Salad with Tuna and Peas : Recipe

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Sweet and Tangy Pasta Salad with Tuna and Peas.

Sweet and Tangy Pasta Salad with Tuna and Peas.

I don’t know where this super simple recipe originated. But it is a far cry from an old fashioned tuna casserole. We had something like it on the salad bar when I worked for Cheesecake Factory. The sweetness of the peas and dressing makes it. 

 

Someone brought this dish to an overnight birthday party for my friend she held at

at Malibu Creek Park.

 

 

Malibu Creek State Park Potluck Overnight.

Malibu Creek State Park Potluck Overnight.

What a great idea for a group get together! Everyone brought kids, tents and blow-up beds (who knew you could use a car battery as an energy source to blow one up?) and of course loads of

potluck food. 

 

 

So easy. Just mix. Done.

So easy. Just mix. Done.

Ingredients:

 

  • 1 bag / lb Pasta (like large shells, or rigatoni or….) boiled per directions
  • 1 drained Can of Tuna 
  • 1 Cup Frozen Peas
  • 1/4 Cup Sweet Pickle Relish
  • 1/2 Cup Ketchup
  • 1/2 Cup Mayonaisse

 

(Or you can just use 1 Cup of your favorite Thousand Island Dressing).

 

 Mix together. Done!

 

 

 

After dinner, enjoying the fire with our puppy, Bella.

After dinner, enjoying the fire with our puppy, Bella.