One Pot Turkey Meatball, Veggie and Barley Soup

Trying to choose well is hard. In the past week I have had to all but wrestle myself away from a THIRD slice of the gorgeous, moist banana bread that my husband made. (soley to test my will power. ....ok so I made that part up but thats what it felt like!), I have rummaged through our work chocolate drawer out of sheer habit before yanking my hand away with luckily just a single piece of Rolo instead of the usual handful of chocolate covered guilt.

These may sound like defeats but they are in fact small victories. It could have been worse! A lot worse. My chocolate lust, if unchecked, can be dangerous. LOL.  

I have discovered that if I don't stay full, I scavenge for anything and everything that will satisfy me and I WILL keep eating until 1. I feel horrible about myself or 2. I feel full.  So, how do I try to avoid and change this poor eating habit? Step 1 was actually realizing what I do (eat without being hungry) and then Step 2 was figuring why (I was bored, eating mindlessly or thirsty most of the time)

Now that I know what I know I am empowered to make changes to combat the chocolate/junk food lust I have on occasion (ok only on days that end with "Y" 😅 ) The biggest changes I have made have been to keep junk out of the house (the devil cant tempt you if hes not staring at you every time you open the kitchen or pantry, right?) and to drink waaaayyy more water than I have been with the goal of getting 8 cups of water in a day. In addition, eating soups and stews with a healthy mix of proteins, vegetables and broth/water help tremendously in keeping me satiated!

Enter: Tasty homemade turkey meatballs, fresh sweet and crisp vegetables, hearty barley and my favorite spices to make the most satisfying, filling soup I have ever made! 

Step 1: Turkey Meatballs

Ingredients:

1 pound of ground turkey

1/2 cup of panko bread crumbs

1 egg

1/2 teaspoon poultry seasoning

2 cloves finely minced garlic

1 small onion finely diced

 salt and pepper to taste

1 tablespoon of fresh parsley diced 

olive oil

Directions:

-combine all the ingredients

-form into small meatballs

-heat a small amount of olive oil in dutch oven 

-brown the meatballs on all sides, cooking for 1minute and then turning to cook for another 1 minute

-remove from heat and set aside

Step 2: Vegetables and Barley

Ingredients:

1 large shallot

1 cup carrots, sliced

1/2 cup asparagus

handful of baby kale

any other veggies you'd like!

1/2 cup of pearl barley

small pat of butter

6 cups of vegetable or chicken broth (I prefer low sodium and then adding salt to taste)

Directions:

-add a small pat of butter to brown bits in dutch oven

-once warmed and melted add shallot, carrots, asparagus

-stir until tender but not mushy

-add broth

-stir in pearl barley

-cover and simmer for 30 minutes or until barley is soft

-add kale and stir until wilted

-add meatballs

Enjoy!

                           

These were delicious all by themselves!

               

oh, beauty!

Chai Spiced Honey Nut Granola

The cold is keeping us indoors today but we are cozied up in the kitchen making a batch of granola! Our three years in Vermont has totally rubbed off on us and I couldn't be more excited. Every time I think about how effortlessly our friends in Vermont live a healthier, more active life I get inspired all over again. Which brings us to granola :)

And can I just say very seriously.... right now, my kitchen smells AH-MAY-ZANG!

Would it be a bad idea to start randomly putting stuff in my oven to bake just to get my house to smell this good constantly? Probably, huh? Darn. LOL

It has its challenges (like the Ghiradelli brownies sitting right in front of me...) BUT choosing healthy consistently is starting to feel ok! I still have such a long way to go but even the longest of journeys are completed one step at a time.

Although small, it is a victory none-the-less every time I exercise my teeny weeny will-power muscle. Every time I choose to eat something better or when I choose to just eat less of the "bad stuff" that I cannot live without (enter Ghiradelli brownies once again lol), I gain a bit more confidence. Cheers to all those who choose well, healthier and better, everyday. You are wonderful examples for me!! :)

Ingredients:

3 cups rolled oats

1/2 cup of whole almonds

1/4 teaspoon of salt

1 tablespoon of black chia seeds

1/2 pinch ground cardamom

1/2 pinch ground cloves

1/3 cup of honey (raw preferred but careful around children less than 1 out of caution against botulism)

1/3 cup of oil (coconut preferred)

Steps:
1. preheat oven to 325 degrees
2. mix all dry ingredients together
3. warm wet ingredients in a saucepan on medium heat
4. add wet ingredients to dry ingredients
5. spread evenly onto a baking sheet
6. bake for 15 minutes, then mix and bake for another 5 more minutes or until browned
7. allow to cool and then break into chunks (my kids favorite part!) and store!

Chai Spiced Honey Nut Granola

                  

how satisfying to hear crunchy granola clinking around a pretty glass mason jar!

                        

Power Veggie Lasagna!

Two years?! Ive been away for two years??

Wow. Its been the longest and yet the shortest two years of my life. I would apologize but its been a 2 years well spent. I went back to work full time and oh yes had another baby! So you might venture to conclude Ive been preoccupied :)

My days and nights often melt into one another and most days I'm not really sure what the date, day or time it is. Sleep deprivation has that affect. (Which is why its such a great interrogation tactic! LOL)

Ive been slowly getting back to finding my rhythm in this life and it does help that the baby is now one and that his siblings are becoming more independent each day. That is not to say that they still don't need their mommy to do lots of things. Such as make them a seemingly decadent but secretly nutritious meal every now and again.

One of my favorite meals to make now-a-days is my power veggie lasagna. Yes, there is cheese - lots of it. You certainly don't have to use as much as I have. But! There are also a TON of hearty, tasty, nutritious - dare I say.... DELICIOUS! vegetables in this dish. I also include chicken meatballs on occasion and sometimes substitute layers of cooked ziti instead of lasagna noodles to keep things interesting for my sweet little taste-testers. :)


Ingredients:

3 cups - Vegetables (I use eggplant, zucchini, mushrooms (yes, I know! but as long as they melt into the rest of the dish and I don't have to taste them, I will be a grown up and use mushrooms), fresh spinach and onions. Add whatever your favorites are!

32 to 48 oz worth of Tomato Sauce - Rao's roasted garlic tomato sauce has to be the best sauce out there. Its rich and so yummy! Feel free to use your favorite store bought or homemade.

15oz Ricotta cheese

2 cups Shredded fresh mozzarella and shaved fresh parmesan (or italian blend shredded cheese)

1 tablespoon minced garlic

1/4 cup of olive oil

1 whole egg

1 heavy pinch of nutmeg

salt and freshly grounded pepper

italian seasoning


Steps:

A. Pasta
1. Boil pasta with a touch of olive oil until al dente
2. Drain, rinse with cold water and set aside

B. Sauce
1. sauté diced onions and garlic in olive oil, season with a pinch of salt and pepper
2. add diced vegetabled and sauté until soft but not mushy
3. add tomato sauce to the vegetables and mix well, simmer on low for 15 minutes allowing all the flavors to marry

C. Cheese
1. mix together, ricotta, shredded cheese, egg, salt, pepper and nutmeg

D. Assembly
1.spoon sauce and spread across the bottom of your lasagna pan/baking dish
2.alternately layer pasta, cheese, sauce until the top
3.add a generous layer of shredded cheese and sprinkle with italian seasoning


Bake (covered with foil) at 375 degrees for 30 minutes. Then, uncover and bake another 15 minutes or until the top layer of cheese has bubbled and browned.

Two years to make this and it was so worth it!

To: You! Love, Beets

Growing up, my mom's delicious beet & coconut thoran/fry was one of my favorite dishes. Sitting at the dinner table, I was mesmerized by the deep burgundy hue of the spiced beets seeping into and turning all of the white, plump rice grains on my plate a vibrant pink that even Crayola couldn't rival. After dinner I would giggle at myself proud of my new pink-stained fingers.

Years later, Ive realized that that very shade of deep red/pink is one of my absolute favorite colors. It is one that I find myself constantly hunting for at MAC and Sephora and the color that immediately catches my eye when picking out a new dress or sari.

Along with its brilliant hue, the deep, sweet and earthy taste of beets seems somehow perfect to eat on a day when we celebrate our loved ones.  Because, thats exactly how we should love isn't it? Deeply, sweetly and as humbly as we can. :)  Happy Valentine's Day! <3

Warm Panko-Crusted Herbed Goat Cheese & Beet Salad 

Ingredients:

3-4 cooked Beets - diced 

1 Goat Cheese log, sliced into 1/4 inch thick rounds

1 cup Panko Breadcrumbs

1/2 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

1 teaspoon of chopped tarragon

1 teaspoon of chopped parsley

1 bunch of your favorite microgreens 

Directions:

1. Whip egg in a small bowl and keep aside

2. In another bowl combine, panko, herbs, salt, pepper thoroughly

3. Take each sliced round of goat cheese and carefully dip into egg wash 

4. Then carefully coat with panko/herb mixture

5. Place rounds on a plate and chill in the fridge for 5 minutes ( this is so they don't melt too quickly in the pan)

6. While the goat cheese is cooling, warm a skillet and melt a small pat of butter in it. 

7. Once the butter begins to bubble, gently place the goat cheese rounds in the pan

8. Fry until golden brown on both sides

9. Place the diced beets on a plate and top w9ith the goat cheese rounds and garnish with the microgreens. 

10. Drizzle with balsamic vinegar. (optional)

For another Our Eyes Eat First Beet & Goat Cheese Salad perfect for Valentine's Day visit:
http://jasmoljincy.wix.com/oureyeseatfirst/beets-and-goat-cheese.

The February Dip and Apple Chips

Happy (Belated) New Year!!

Its one month into the new year and right now is when all those well meaning resolutions I made to myself just a few weeks prior about eating better and working out regularly start to unravel. According to the Wall Street Journal I'm not alone.

The article talks about the "February Dip" phenomenon. Facebook check-ins at gyms were followed and it was found that the biggest drop off was from January to February. The check-ins pick up in March probably as we get ready for spring break season and then continue to decline steadily as the year progresses.

Why does this happen you ask? One theory has been that it takes a certain number of repetitions for a new action to become a "habit" or a task that is done without much conscious effort. Many of us, myself included, don't keep up with our new habits long enough for them to stick. And exactly how long does it take you ask?  One research study cited in the above WSJ article found that it took on average 66 days for a new habit to form!

The author went on to describe a few ways ensure that your goals would be reached including
working out with a partner and being accountable to another person directly (i.e. with a phone call). Most interestingly, the researchers found those that shared what they were doing publicly i.e through social media had a sense of "premature accomplishment" and were actually less likely to follow through!

Something that has helped me for the past two years has been to pick one word (http://myoneword.org/) to remember each day and allow that word to inspire my actions for the coming year. Instead of writing down and remembering a long, burdensome list it has been more effective to focus on just one singular word.

If you find that you're starting to buckle under the weight of all the To-Do's you set out with in on January 1, 2015 just take a breath, find a word to be inspired by and know you are actually almost half-way to creating a better habit!

Thankfully, I have been blessed with great siblings whose healthy habits have pushed me to take more action in creating a healthier version of myself.  On occasion, we swap pics of our healthy meals and tell each other when we work out. One such healthy (or so I thought) treat I love is the Fuji Apple Chicken Salad from Panera Bread.  Those delicious, crispy apple chips on top are my favorite part. So you can imagine, I was shocked upon discovering they were in fact fried! I decided to take a stab at making my own apple chips at home in the oven and guess what? They turned out even better than the packaged oily apple chips! Hope you enjoy!

a perfect sweet crunchy bite!

Beautiful!

Baked Apple Chips

 1. Preheat oven to 200 degrees

 2. Slice apples as  thin as possible and place in a single layer onto a silicone mat  (Choose your favorite variety. I used Washington Red)

 3. Bake for 2 hours on this low temperature then turn each chip

 4. Bake another 1 hour then turn oven off and keep chips inside the oven til cool

 5. Now you have a healthy snack for on the go or to top your favorite salad!

Almond Joy To The World!

Its my favorite time of the year once again! Normally, just seeing red and green is enough to make me giddy but with all the lights and decorations around nowadays I cant help but grin constantly! :) Christmastime and the entire holiday season is just so very special! I love that no matter what religion or culture, we all are able to look back and be grateful for the countless blessings over the past year.

Not surprisingly, another one of my favorite things about Christmastime is all of the wonderful sweets, cookies, cakes, candies and confections. Gah!! I definitely have had to exercise my will power muscle even more as of late but hey whats the holidays without a few special sweet treats?

For the past few years, we've made something sweet and yummy to share with my husbands coworkers and staff. As soon as November hits I keep a look out for great recipes to try. This year I came across this recipe from Ina Garten who has been sharing her favorite christmas cookie recipes on her facebook page. It seemed so unbelievably easy that I had to try it and of course add a little bit of a twist to make it my own! I decided to add toasted coconut flakes and roasted almonds because it reminded me of one of my father's favorite candy bars, Almond Joy! They were not only addictingly delicious but with only 4 ingredients super simple as well!

p.s.They remain wonderful even without the added nuts.

Almond Joy Crisps

Cant you just hear the satisfying crunch as you take that first bite?
Then the chocolate melting and oozing.....
Also love that they look like snow dusted pinecones :)

Ingredients:

11.5 oz bag of Ghiradelli milk chocolate chips

3 cups of cornflakes

1/2 cup of unsweetened coconut flakes, toasted (reserve a tablespoon for garnish)

1/2 cup of sliced honey roasted almonds (reserve a tablespoon for garnish)

Directions:

1. measure out cornflakes and place in a large mixing bowl

2. add coconut flakes and almonds

3. Melt chocolate chips over a double boiler and mix constantly until smooth

4. pour melted chocolate over cornflake mixture

5. quickly and thoroughly mix all the ingredients

6. spoon heaps onto a parchment lined baking sheet or onto a silpat

7. sprinkle more toasted coconut flakes and sliced almonds on top

8. allow to harden for 15 minutes in the fridge

9. carefully pull off the parchment paper and... 

10. Devour. 

Merry Christmas and Happy Holidays to everyone. Thank you for encouraging and supporting Our Eyes Eat First with your visits! Wishing you peace, love happiness and joy during this wonderful season and always! 

Spicy Pickled Red Onions

Yes Indians love our food spicy. But, wait! Its not just the heat we crave. We also love the satisfaction of biting into something that has the perfect balance of heat, flavor and texture. Isn't that why we patiently mix together the perfect ratio of daal, rice and yogurt or dosa, sambar and chutney before taking a bite? And isn't that why we dip buttery naan into the rich gravy of butter chicken and then take a bite of crisp raw onion or green chili?  Having a mouth full of spicy, tangy, salty, buttery, crunchy and even a bit of sweet all at once is just. pure. bliss.

How can one get that delectably perfect bite every time? Of course you start with the big players; that steaming plate of rice or naan, spicy chicken curry, crunchy fried fish, buttery daals and deliciously seasoned vegetables but then what? Look closer. See those ever present pickles, relishes and chutneys that dot the dinner table? These are the secrets to creating that perfect bite! They give each morsel that extra uumppff! that make our meals that much tastier.

Along with my own mom and mother-in-law, every aunty and friend's mom that I know has a special pickle, relish or chutney recipe that they are known for. Meals become special just by their very presence! My mom makes several different pickles and chutneys some with coconut or green mangoes and others with onions and chilies and some even with dried fish!

I will be sharing one of my favorites, her recipe for Spicy Pickled Red Onions with you today. This simple condiment has a wonderful brightness from fresh lemon juice and vinegar. The acidity blends together the deep flavors of the red onions with the spicy green chilies and fresh herbs wonderfully. It is the perfect compliment to not only indian dishes but I happen to know it works really well in chicken tacos too ;) You can leave out the chilies if you prefer a milder relish. Also, it will stay for 1-2 weeks in the fridge only getting better with time.

Spicy Pickled Red Onions

Ingredients:

1 red onion, thinly sliced 

1 lemon (1/2 juiced and other 1/2 thinly sliced)

1/3 cup white vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground black 

2-3 green chilies sliced (more or less according to your taste)

1 Tablespoon chopped fresh mint 

1 Tablespoon chopped fresh cilantro

Directions:

1. Combine all ingredients in a mason jar or any lidded container and shake really well

2. Taste and adjust salt as needed. Can be served immediately or refrigerated for 24 hours+  prior to serving

3. Seriously, thats it. Enjoy!

Roasted Butternut Squash in Indian Spices

The long days and warm nights of summer always seem to drift away too quickly for my liking. But happily, fall's vibrant foliage, crisp air and long cozy nights come to the rescue before we have a chance to miss summer too much. While I love summer dearly, my tastebuds definitely crave the richness and comfort of the foods during fall the most.

Among the ubiquitous "pumpkin-spice" e v e r y t h i n g, the versatile butternut squash shouldn't be forgotten! I've used this delicious squash in soups, in Thanksgiving stuffing and in the past few years I have made a tasty and simple Indian version in the Kadhai or Cheena Chatti.  The sweetness of the butternut squash is slowly drawn out by the even caramelization you get from the thick cast iron Khadai. This well-known technique of cooking Indian vegetables is one that I've grown up watching my mother use and one I see used in the expert hands of my mother-in-law as well. The natural sweetness of the squash pairs beautifully with the mild heat of the indian spices and transforms this simple vegetable into something wonderfully complex with full depth of flavor.

Here's the recipe for Khadai Butternut Squash. (Which happens to be vegan!) I hope you have a chance to cozy up and enjoy it!

Roasted Butternut Squash in Indian Spices

Ingredients:

1 butternut squash, peeled and diced.  (lucky for me my local supermarket has taken the work out of it for me with prepackaged peeled and diced butternut squash) :)

oil 3-4 Tablespoons

1 small onion dices

1/4 teaspoon of mustard seeds 

1/4 teaspoon of cumin seeds

1/4 teaspoon garlic

1/2 teaspoon turmeric

chili powder to taste

salt to taste

amchur or dried mango powder to taste

water as needed

1. Warm up oil in a cast iron pan

2. Add 1/4 teaspoon each of mustard seeds and cumin seeds and heat until the mustard seeds begin to sputter or pop 

3. Add diced onions and sauté until translucent and slightly browned. 

4. Add 1/4 teaspoon of garlic and sauté for 1 minute taking care to not burn the garlic

5. Add the spices - 1/2 teaspoon of turmeric, chili powder (to taste), salt ( to taste) 

6. Add the peeled and diced butternut squash

7. Toss the squash until evenly coated with spices 

8. Reduce the flame to low-medium and cover for 10-12 minutes checking once in between to make sure squash isn't burning. (If so add a tad bit more oil and sprinkle with water and then cover again)

9. Once the squash is soft reduce the flame to low and cook another 10 minutes allowing squash to slightly caramelize. 

10. sprinkle a dash of amchur at the very end and toss gently

11. garnish with cilantro

Warm, spicy, mildly tangy, salty, with a sweet caramelized crunch right at the end. 

Pairs perfectly with plain steamed white rice or chapati. Delish!

Balsamic Caramelized Onions

Wow! It has been way too long since my last blog post.  It really feels really good to be back at the keyboard and behind the lens! Since the arrival of our second little bean the days have flown by leaving me confused as to what time or even day it is. It has been the most wonderful kind of whirlwind, full of diapers, wipes, onesies, binkies, bottles and best of all drooly, toothless kisses!

Now that the baby is getting a little bit older and her big brother can keep her entertained, I can squeeze in a few moments to get back to the other things I love like cooking, eating (mostly eating), entertaining and taking pictures!

Just recently we had a great group of our friends along with their amazing kids over for a fun dinner party. As the kids had fun making their very own mini pizzas the adults munched on one of my favorite appetizers: Caramelized Onion and Goat Cheese Crostinis. I really love how easily a few simple ingredients can transform an everyday onion into something both rustic and elegant.

I ended up having quite a bit left over of the caramelized onions I had made for appetizers. Caramelized onions are so versatile and so delicious there was no way I was going to toss them.  My husband happens to be a pro with cooking meat and grilled up beautiful pan roasted chicken breasts for dinner the night before also.

The next day I hadn't even thought about making lunch for myself when my stomach hit empty. I opened the fridge for a little inspiration half hoping that something would just magically appear if I stared long enough. Then, it hit me! What could be easier than topping those juicy chicken breasts with a bit of the caramelized onions for a quick lunch !? Uhm. Amazing.

Fast forward to the next day after that. Same story. The morning had flown by and I was making lunch for my son when that familiar grumbling started in my own belly. What do I do? I didn't want chicken again. As I blankly looked onto the grilled cheese sandwich I was making for my son, inspiration struck! I decided to make myself a grilled cheese sandwich as well but mine would be filled with delicious caramelized onions! The first bite (and each bite after) of gooey cheese and sweet onions was heaven!

Now after dinner I can't wait for leftovers!

Juicy Chicken Breasts with Caramelized Onions that almost melt in your mouth!

Gooey cheese and caramelized onion goodness!

Balsamic Caramelized Onions

Ingredients:

2 Red Onions

3 Tablespoons of Butter or Oil

Freshly ground salt and pepper to taste

1 TeaspoonAged Balsamic Vinegar

1 Teaspoon of Sugar

Directions

1. Thinly slice the red onions 

2. Melt butter in a heavy bottom pan 

3. Add Onions and saute on low heat until translucent

4. Sprinkle the sugar, salt, pepper and vinegar 

5. Cook until above ingredients have reduced and onions have a deep brown hue
6. Put this on (almost) everything!

Pan-Seared Chicken with Cranberry Tarragon Sauce (and the Chicken Whisperer)

You've heard of the dog-whisperer and the horse-whisperer, I take it? Well, I joke that my husband is the "Chicken-Whisperer" of our house. He is in all sense of the word, a chicken "enthusiast". He  a) loves chicken (really, really loves chicken) and b) cooks chicken quite well (without leaving the meat dry as I may have done on (a few) occasions.

If you're a Chicken-Whisperer or have a loved one who is, then you understand how hard it is to come up with exciting, new chicken recipes. As versatile as it is, I find it difficult to get away from making the same dishes in my "circulation". Imagine then how excited I was when I happened upon a recent Home and Garden specialty magazine named "Chicken Dinners"?  The question really was: "How excited was my hubby?" - oh, just a tad.

Giddy with poultry-induced endorphins, he grabbed the magazine and quickly began flipping through it . "Yup!, I could eat that.", "Oh wait, I want that too.", "Oooohhhhh. Gimme!" Clearly, the hardest decision would be which one to try first. Ha.

A beautiful picture caught my eye and as we all know (all together now) "Our...Eyes...Eat... First." : j That recipe turned out to be - Pan-Seared Chicken with Cherry Tarragon Sauce and Cous-Cous. Unfortunately, without any cherries in sight at the grocery store we improvised with cranberries instead. The result I think was unique, delicious and will definitely get a permanent spot in our dinner rotation.

Pan-Seared Chicken with Cranberry Tarragon Sauce and Cous-Cous

Here is the inspired recipe (slightly modified from the original recipe from BHG):

Ingredients

• 1/4cup all-purpose flour
• 2teaspoons smoked paprika
• 1teaspoon dry mustard
• 8skinless chicken thighs
• 2tablespoons olive oil
• 2cups fresh or frozen cranberries, thawed if frozen
• 2tablespoons snipped fresh tarragon
• 3cloves garlic, minced
• 1cup dry red wine or cranberry juice
• 1/2cup chicken broth
• 2tablespoons butter
• 2cups hot cooked couscous, rice, or pasta 

Directions

1.  In a shallow dish combine flour, paprika, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Coat chicken with flour mixture.
3.  In a 12-inch skillet cook chicken in hot oil over medium to medium-high heat for 8 to 10 minutes or until chicken is no longer pink, turning once. (this time varies especially if you are using bone-in thighs)
4. Remove from pan. Cover; keep warm.
5. Add cherries, tarragon, and garlic to the same skillet. Cook and stir over medium heat for 1 minute.
6. Stir in juice and broth. Simmer, uncovered, for 10 to 15 minutes or until sauce is reduced to about 2 cups. Stir in butter until melted. Season to taste with salt and black pepper.
7. To serve, spoon sauce over chicken and serve with couscous. 
8. If desired, sprinkle with additional fresh tarragon. Makes 4 servings

Before : bright, fresh cranberries and tarragon

After : finishing the rich, thick and savory tarragon-infused cranberry sauce with a pat of butter

Quick! get a napkin. You're drooling...