Curried Apple and Leek Soup ~ Autumn Apple Party #SundaySupper

Come autumn and the crisp cool air just feels so good in the mornings.I'm enjoying this transition of the weather and the lovely warm and comforting foods that come along with it!Talking about autumn, its also the season of Apples!.This lovely fruit is one of my most favorite things to cook/bake with and I can think of so many ways to use them in my sweet and savory creations.So when my friend Cindy from Cindy's Recipes and Writings suggested 'Autumn Apple Party' as the title for this #SundaySupper I jumped with excitement :)

I'm bringing a savory item for this event and its already becoming a family favorite, going by the verdict of my 4 and 9 year olds :)Its my creamy Curried Apple and Leek Soup that has so many varied flavors that tickle your palette in just the right ways.I found the original recipe at All Recipes and added my own twist with the bacon and paprika! The soup is slightly acidic from the Granny Smith Apples,with a slight hint and heat of the spices combined with the creaminess of the potatoes. The flavors further elevate with the garnish of the salty, crisp bacon!One bowl full of goodness for this Fall~

Curried Apple and Leek Soup
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Ingredients:

Granny Smith Apples-2 peeled, cored and chopped
Leeks-2 stalks cleaned and chopped
Potato-1 medium peeled and chopped
Curry Powder-2 tsp
Paprika-1 tsp
Salt-to taste
Pepper-2 tsp
Water-2 cups
Bacon-2 slices
Butter-2 tbsp

Process:

Heat butter in a sauce pan and add the chopped leeks.Saute for about a minute until translucent.Add the curry powder and saute for another minute.Add the potatoes,apples,all the other spices and water.Bring to a boil.Reduce the heat, cover and cook for 15 minutes.Adjust the seasonings.
Crisp up the bacon in a pan and break it by hand.
Once cooked blend the soup until all smooth and creamy.Garnish with the bacon bits and serve hot with crusty bread!

Check out the scrumptious creations of my blogger friends using Apples and don't forget to join our twitter chat at 7pm est!

• Soups, Salads, Starters and Breads
  • Cinnamon Apple Chips- Shockingly Delicious
  • Apple Celery Salad- In the Kitchen with Audrey and Maurene
  • Mini Apple Pumpkin Pancakes – The Daily Dish Recipes
  • Overnight Apple Cinnamon French Toast- In the Kitchen with KP
  • Curried Apple and Leek Soup-Soni’s Food for Thought
  • Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad- The Hand That Rocks the Ladle
  • Homemade Apple Jam – My Trials in the Kitchen
  • Caramel Apple Butter Cheesecake Dip- Chocolate Moosey
  • Caramel Apple Bread – famfriendsfood
  • Apple Pie Bread Baker Street
  • Apple, Bacon & Brie Popovers- I Run for Wine
  • Apple and Almond Brie Puff Pastry- Family Foodie
  • Apple, Leek and Gruyere Tarts- There and Back Again
  Main Meals
  • Slow Cooker Honey Apple Pork Loin- The Meltaways
  • Apple-Glazed Meatballs- The Messy Baker
  • Apples & Buttons (Ham, Apples and Dumplings)- Cindy’s Recipes and Writings
  • Skillet Pork with Sweet Spiced Apples- Mama Mommy Mom
  • Chicken Apple Meatloaf with Tarragon Tomato Sauce – Diabetic Foodie
  • Baked Tilapia Apple Crisp- Daddy Knows Less
  • Pork Tenderloin with Calvados Cream Sauce Sustainable Dad
  • #SundaySupper Pulled Pork Sandwich With Pickled Red Onions Kwistin’s Favorites
  Sides
  • Harvest Rice- Webicurean
  • Wild Rice with Apples, Dried Cranberries, and Walnuts – Ruffles and Truffles
  • Apple Topped Sweet Potato Mash- Momma’s Meals
  • Warm Spice Pecan Raisin Apple Chutney- Sue’s Nutrition Buzz
  Desserts
  • Double Apple Pot Pie- What Smells So Good?
  • Apple Walnut Coffee Cake- The Girl in the Little Red Kitchen
  • Apple Streusel Cobbler- Big Bear’s Wife
  • Apple & Moroccan Cinnamon Gooey Sticky Buns- Crispy Bits & Burnt Ends
  • Spiced Caramel Apple Pie-Chelsea’s Culinary Indulgence
  • Apple Pear Kuchen for #SundaySupper (Apfel Birnen Kuchen)- Galactosemia in PDX
  • Apple Strudel - Magnolia Days
  • Old Fashioned Apple Crisp with Caramel Sauce-Noshing with the Nolands
  • Apple Cheesecake- Vintage Kitchen
  • Caramel Apple Crumble Bars- Hezzi D’s Books and Cooks
  • Apple Cake with Cream Cheese Frosting- From Fast Food to Fresh Food
  • Cinnamon Apple Dessert Chimichangas- Juanita’s Cocina
  • Nutella Apple Quesadilla- Dinners, Dishes, and Desserts
  • Apple Crisp Ice Cream- Cravings of a Lunatic
  • Bavarian Apple Torte- The Lovely Pantry
  • Streusel Apple Crumb Pie + Pie Freezer Kits- Meal Planning Magic
  • French Apple Cobbler with Cinnamon-Maple Whipped Cream Weekend Gourmet
  • Chunky Apple-Apricot Bread Pudding- Comfy Cuisine
  • Apple Butter Spice Cake – Home Cooking Memories
  • Apple Pie and Custard- Happy Baking Days
  • #GlutenFree Deep Dish Carmel Apple Pie- Cooking Underwriter
  • Apple Brownies That Skinny Chick Can Bake
  • Country Apple Dumplings- Mom’s Test Kitchen
  • Apple-Gingersnap Cookies- Tora’s Real Food
  • Apple and Cranberry Turnovers- Flour on my Face
  • Applesauce Chocolate Chip Bundt Cake with Caramel Glaze- Hip Foodie Mom
  • Caramel Frosted Apple Cookies- No One Likes Crumbley Cookies
  • Apple and Pecans Cake- Basic N Delicious
  • Apple Pull Apart Monkey Bread- Gotta Get Baked
  Beverages
  • Spiced Apple Ale Small Wallet Big Appetite
  • Apple Chia Tea- Pippi’s in the Kitchen Again

Pizza with Spicy Shrimp and Fennel Onion Chutney #CookedinTranslation

Our 'Cooked in Translation' host this month is Pola from An Italian Cooking in the Midwest and she chose Pizza as the theme!!Who doesn't love a Pizza!Its one versatile dish that can take so many different forms and every way its made, its tastes delicious!

My pizza dish is inspired by two things, my love for Indian chutneys and Seafood!I'm making my own fennel onion chutney and adding sautéed shrimp to go underneath some fresh mozzarella!I've made this pizza using Middle Eastern Flat Bread, since I find it extremely easy to use and the perfect size for one person.Its also a time saver since its already cooked and 5 minutes is all it needs under the grill :)

My fennel onion chutney is the star of this pizza!Its perfectly caramelised, sweet, salty, acidic all in one.I've used cooked Shrimp here and mix it with some spices that contrasts beautifully with the sweet chutney.I've sprinkled a little amount of mozzarella since, I did not want the flavors in the onions and the shrimp to be overpowered with the cheese.The result is a healthy, elegant pizza that is so different and so delicious!

Pizza with spicy Shrimp and Fennel Onion Chutney
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Ingredients:

Middle Eastern Flat Bread-2
Shredded Mozzarella Cheese- 1 cup

Fennel Onion Chutney:

Yellow Onion-1 large sliced thinly
Fennel Bulb-1 medium sliced thinly
Extra Virgin Olive Oil-1 tbsp
Ginger powder-1 tsp
Garlic powder-1 tsp
White Vinegar-1 tbsp
Orange juice- 1/3 cup
Brown Sugar-2 tbsp
Pepper-1 tsp
Salt-to taste

Spicy Shrimp:

Shrimp (cooked)-2 cups
Garlic Powder-2 tsp
Ground Coriander-1 tsp
Garam Masala-1 tsp
Red chilli powder (cayenne)-1 tsp
Salt- to taste

Process:
Heat oil in a pan and add all the chutney ingredients.Let it come to a boil.Reduce the heat, cover and cook for about 20-25 minutes until the onions and fennel are soft and caramelised.Check the seasonings.Your chutney is ready.

Mix the spices with the Shrimp and saute or grill on medium high until golden.Take out and keep aside.

Take a flat bread and spread the fennel onion chutney all over.Top with the shrimp and the mozzarella cheese.Broil on high for about 5 minutes or until you see the cheese all melted and golden.Garnish with fennel fronds and serve!

Carrot, Celery and Apple Juice

Today I'm going to share with you my hubby's recipe of a juice drink. As much as I like to cook, he is also very adept at his kitchen skills and churns out pretty good stuff from time to time :)

That comes in handy especially when I'm too tired to cook :).We got our juicer after watching the documentary 'Fat, Sick and Nearly Dead' about two months back and have been juicing away ever since enjoying the fresh, pure fruit and vegetable juices to our heart's content :)

Hubby has been quite busy experimenting with different combinations of fruits and veggies.All the combos have been absolutely delicious to say the least.The fresh vibrant colors and flavors just combine beautifully to make gorgeous drinks and the fact that its homemade and healthy just makes you feel so good :)

The addition of celery makes all the difference in this juice and not being a big celery lover myself, I was surprised by the amount of flavor it adds to it.The carrots bring the earthy sweetness, almost creamy texture and the apples just bring their great flavor.Have it right after you've juiced it to get all the nutrients and the fresh taste.It lacks the same if you've left it for too long in the refrigerator.

Carrot, Celery and Apple Juice
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Ingredients:

Large Carrots-3 cut in half
Celery stalk-1large
Apple (any)-1

Process:

Wash the ingredients and juice them in your juicer, stir to mix.Pour into glasses and serve immediately!

Fish Pulao for 'Back to School'

The summer vacation almost over, its time to start shopping for back to school items for the kids.The long lazy days are now going to be replaced by busy weeknights, homework, projects, activities etc.Time for some meal planning for the busy weeknights with fast and easy dinners that's healthy and wholesome.

For me an easy dinner ideally would be a one pot meal.I usually prepare one pot meals at least once a week to save time and not worry about cooking anything else on the side.I take inspiration from the various rice dishes from across the globe for example the Paella, Risotto or the Indian Pulao and use the ingredients on hand.In this case I've prepared a Tilapia Pulao that cooks in about 20 minutes and comes out delicious every time!

I've flavored the rice with Indian spices and add the fish about 10 minutes before the rice is done.The flavors in the rice flavor the fish and the whole dish smells wonderful.An easy dinner, perfect for busy weeknights~

Fish Pulao-Serves 4
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Ingredients:
Tilapia-4 fillets
Basmati Rice-2 cups
Bay leaf-1
Cardamom-2
Cinnamon-1/2 inch
Cloves-3
Peppercorns-4
Onions-2 medium chopped
Crushed garlic-2 tsp
Crushed Ginger-2 tsp
Tomato-1 large chopped
Ground Cumin-1 tbsp
Ground Coriander-1 tbsp
Saffron-1 tsp
Water-4 cups
Salt- to taste
Oil-3 tbsp

Process:

In a deep bottomed pot heat oil and add the bay leaf along with the cardamom,cinnamon,cloves,peppercorns and saute for about a minute.Add the onions and saute for about 3-4 minutes until slightly golden.Add the garlic and ginger and saute for about 2 minutes.Add the tomato and the ground spices.Cook on medium for about 4-5 minutes until you see oil separating at the sides.Add the rice, water and saffron.Adjust the seasonings.Bring to a boil on high.Cover and cook on low heat.After 10 minutes add the Tilapia fillets.Cover and cook until the rice is done (about 10 minutes).Serve hot with a salad and raita!

Indian Inspired Fish Cakes # Cooked In Translation

I'm very excited to be hosting this month's "Cooked In Translation" where we interpret a recipe with our own culinary lens.I chose something that has been a family favorite for years. Its my Indian Inspired Fish Cakes that bring back memories of big gatherings at my parents'.I vividly remember how amongst the multifarious foods being prepared these fish cakes were part of the non-vegetarian appetizers that had become a staple in our house.

The process begins with boiling some potatoes in one pot and poaching the fish in another.You can use any fish of your choice.In this case I've used Arctic Char, but I've also made these using Haddock, Cod and Salmon. Once they're cooked the actual fun begins.The spices go in and the flavors begin to develop.The whole mixture comes together with three main spices cumin, coriander and garam masala.The fresh coriander leaves further elevate the flavors.The patties are then dipped in a flour batter and rolled in bread crumbs in this case panko for that crisp outer coating.

These are great for a light lunch/dinner with salad or as an appetizer!Crispy, flavorful and super easy these are a big hit with adults and kids J

Indian Inspired Fish Cakes-Serves 4
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Ingredients:
Arctic Char-4 small fillets
Potatoes-2 medium
Onions-1 small
Crushed Ginger-1 tsp
Crushed Garlic-1 tsp
Ground Cumin-1 tsp
Ground Coriander-1 tsp
Garam Masala-1 tsp
Fresh Coriander-1/2 cup chopped
Salt-2 tsp
Oil- 3-4 tbsp
Panko- 2 cups

For the batter:
All purpose Flour-1/2 cup
Water-1 1/4 cups


Process:
Place the fish fillets in a pot with 2 cups of water and bring to a boil.Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
In a pan heat 1 tbsp of oil and add the chopped onions.Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
Dip the patties in the four batter and cover with panko. Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.

Tofu and Vegetables Stir Fry

Of late I've been trying to make really easy recipes to make my life a bit easier J .My previous recipe was a quick no cook/bake dessert and this time I've followed that up with an easy Tofu dish that makes for a great weeknight meal with noodles or rice.

Tofu is very delicate and tends to break-up many-a-times, but if you brown it in a little bit of oil, it holds it shape much better in my opinion.I also buy extra firm tofu for my stir fries and squeeze out all the water before working with it.

The sauce that I've made here is extremely easy with the main ingredient being this Chilli Garlic sauce that I picked up at a Korean Store. I've made the same recipe with chicken strips for a different variation and it came out delicious.You could use it for any stir fry for that spicy garlicky heat!

It has just the perfect amount of heat and spice and its very similar to the Indo Chinese preparations served in Indian restaurants without any effort literally.My kids also love it as much as we do and I make it all the time!It could easily pass off as one of my best Tofu dishes J

Tofu and Vegetables Stir Fry
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Ingredients:

Extra Firm Tofu- 15 oz
Green Peppers-2 small chopped
Scallions (Spring onions)-2 stalks chopped
Chilli Garlic Sauce-2 tbsp
Soy Sauce-1 tbsp + 2 tbsp for marination
Salt-to taste
Oil-2 tbsp

Process:

Cut the Tofu in chunks and marinade in 2 tbsp of Soy Sauce for about 10 minutes.
Mix 2 tbsp of chilli garlic sauce and 1 tbsp of soy sauce in a separate bowl.Keep aside.
Heat a tbsp oil in a non stick pan and fry the tofu pieces until golden on both sides.Take it out and keep aside.
In the same pan add 1 tbsp of oil and add the Scallions and Green Peppers.Add the chilli sauce mixture and stir fry for about 2-3 minutes.Add the Tofu pieces and continue to cook on medium until nicely combined.Check seasoning and add salt if desired.Serve hot with Noodles or Rice!

Mango and Strawberry Cream~Healthy and Delicious!

In the summer months a nice cool dessert after any meal is all we crave for.But if you've had a calorie loaded dessert you're bound to feel guilty after consuming it.What if, I gave you a dessert that not only makes you feel good after eating, but is also incredibly delicious and requires no cooking/baking!Thankyou :)

Its a remake of the good old Fruit Cream that I've had since childhood when Mom used heavy cream every time.Although it tasted delicious, I cannot imagine eating it for my dessert today due to the high fat content and the calories in there.But,I've made a healthier version of this family classic using Mascarpone and Greek Yoghurt!!Wait till you try it,I can guarantee you, you're going to be hooked :)

It can be whipped-up in no time and you can use any fruit on hand.I've used strawberry and mangoes here, that taste insanely good together.My daughter loved it so much, she wanted seconds and thirds J
A healthy and a guilt free dessert perfect for just about everyone J

Mango and Strawberry Cream
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Ingredients:
Strawberries-1/2 cup sliced
Ripe Mangoes-1/2 cup peeled and chopped
Mascarpone Cheese-2/3 cup
Greek Yoghurt (I used low fat)-1/2 cup
Honey-2-3 tbsp
Vanilla Extract-1 tsp

Process:

Mix the mascarpone, greek yoghurt,honey and vanilla with an electric mixer until smooth and creamy.Arrange the fruits and cream in any way you want in a serving dish!Enjoy J

Whole Wheat Macaroni with Spinach Pecan Pesto #SundaySupper

In today's busy lifestyle getting together for a family meal can be quite challenging for most of us.What's important is the tradition of coming together at the dinner table as a family and consistently maintaining that tradition.We strive to achieve just that by having family meals every evening and its a great way to enjoy some quality time thereby creating some everlasting memories!It could be indoors or outdoors and it could be any day or everyday of the week!That to me is what #SundaySupper is all about.You must be wondering why I'm talking about all this!Well, our SundaySupper team wants to know what #SundaySupper means to us and our lifestyle.

During the summer, family meals can be so much more fun since you're constantly outside enjoying the weather.We often enjoy our dinner outdoors with family picnics.Its perfectly relaxing.We usually end up going to our local park with some mats to sit on, some games for the kids and some fun food.Talking about food, my picnic basket is usually made-up of  fresh fruits,salads,sandwiches,some cool drinks and of course my Macaroni with Spinach Pecan Pesto J

It can be served warm or cold and is a breeze to put together not to mention incredibly delicious and healthy!I use whole wheat macaroni that has a great flavor and texture.My kids are always excited to see macaroni on the table and this is a lovely variation from the usual mac and cheese that they're so used to having J

The pesto tastes great with the toasted pecans and spinach combo.Mixed with some olive oil and parmesan cheese, its an explosion of delicious flavors in every bite!Super easy and family friendly, this is one dish that has become a staple in my family J

Whole wheat Macaroni with Spinach Pecan Pesto
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Ingredients:

Whole Wheat Macaroni-1 lb
Baby Spinach leaves-2 cups
Pecans-1/4 cup
Garlic cloves-2
Extra Virgin Olive Oil-1/3 cup
Grated Parmesan Cheese-1/3 cup
Salt and Pepper

Process:

Boil the macaroni according to the instructions and keep aside.
In a pan toast the pecans on low heat until they're nicely toasted.Turn off the heat and allow to cool.
In a processor, combine the spinach,toasted pecan and garlic and pulse.With the machine running, gradually add the olive oil until the mixture is creamy.
Transfer into a bowl and add parmesan cheese.Season with salt and pepper.
Toss the macaroni with the pesto and serve warm or cold.

SundaySupper has teamed up with Merrel and chosen these 10 bloggers to host a giveaway on their sites.Make sure to visit their sites to win cool Merrel products!!!

• Blueberry Muffins by Magnolia Days 
• Korean Ribs – Alaska Camping Edition with MrsMamaHen
• Fresh Corn on the Cob by In the Kitchen with Audrey
• Hearts of Palm Salad with Avocado by Basic n Delicious
• Shallot BBQ Shredded Beef by Juanita’s Cocina 
• Taking #SundaySupper Outdoors With a Fun Picnic…Featuring Spicy Pinto and Black Bean Salad with Roasted Corn and Avocado by The Weekend Gourmet 
• On Top of Our Game with Chocolate Peanut Butter Protein Bars by The Watering Mouth 
• Chicken & Dumplings Around the Campfire by Daily Dish Recipes 
• Wine & Food Festivals; a lifestyle the whole family can enjoy! by Wine Everyday
• Outdoor Grilling Filipino Rice Cakes in Coconut & Banana Leaves by The Queen’s Notebook

Take a look at these wonderful stories and recipes for this event:

• Embracing Old Family Traditions while creating New Ones ~ Enchiladas de Chile y Ajo by Girlichef 
• The Embassy´s Nut Crescents by Vintage Kitchen Notes
• Chicken Curry Pie by Small Wallet Big Appetite
• Prosecco Sangria by Pippi’s in the Kitchen Again
• Bringing #SundaySupper to All by Doggie at the Dinner Table 
• Honey Mustard Baked Beans by Cindy’s Recipes and Writings
• S’mores Brownies: Desserts Make #SundaySupper by Mama Mommy Mom 
• Tandoori Salmon Rolled in Whole Wheat Couscous by Sue’s Nutrition Buzz 
• Whole Wheat Macaroni with Spinach Pecan Pesto-Enjoying  by Soni’s Food for Thought 
• Southwestern Chicken Wraps Fam Friends Food 
• Ahi Tuna Salad Family Style Family Foodie
• Wines For The Foods That Move You ENOFYLZ

Join the the celebration each Sunday. We start at 3pm ET by tweeting, pinning, and showcasing recipes and food photos. Follow the #SundaySupper hashtag and share yours too. The live twitter chat starts at 7pm ET. Take a look at and follow our Pinterest board too.