Mustard Chicken with Butternut Squash and Green Peas Salad

I am back designX6 blog fans, and I have a delicious recipe to share with you. I like to add some flavor to the food I make. Sometimes it is different herbs, sometimes it is vegetables. There will be always some spices in it. This time I have used mustard to prepare this chicken. I use mustard seeds regularly in the cooking, but not the paste. In this recipe yellow mustard is used as a main ingredient in the marination. Mustard gives the chicken a sharp taste and a nice color after the roasting. Basically, you add everything in the marinade and roast the chicken with the marinade.

I like to serve this chicken with a warm butternut squash and peas salad. Enjoy!

Mustard Chicken

Ingredients:                                   Servings: 2

  • 1 lb chicken breasts, thinly sliced cutlets
  • 2 tablespoon yellow mustard
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon or as per your taste salt
  • 1 big white onion peeled and then cut in big chunks
  • 2 garlic cloves
  • 1 lemon
  • 3 tablespoon olive oil

Steps:

  • Clean the chicken and pat it dry before putting it into the marinade.
  • Cut the onion in big chunks and cut the lemon in half.
  • In a gallon size ziplock bag add olive oil, mustard, cayenne pepper, and thyme.
  • Next goes in salt and freshly ground black pepper. Combine all the spices together.
  • Add onions and lemon juice to the marinade along with the leftover lemon pulp and rind. Lastly add the chicken cutlets into the marinade and mix everything together.
  • Keep the chicken in the refrigerator for half to one hour to marinate.
  • Preheat the oven to 425 degrees Fahrenheit. Transfer the chicken in roasting pan with the marinade, onion, and garlic.
  • Finally, roast everything together for 12 to 15 minutes or until the chicken is cooked completely.

 

Butternut Squash and Green Peas Salad          Servings: 2

Ingredients:

  • 2 cups diced butternut squash
  • 1/2 cup frozen green peas
  • 1/4 cup water
  • 2 teaspoon olive oil
  • 1/2 teaspoon finely chopped garlic
  • 1/4 teaspoon paprika
  • Salt and black pepper to taste
  • Chopped cilantro
  • Fresh thyme

Steps:

  • In a skillet, heat olive oil on a medium heat.
  • Add chopped garlic and diced squash. Sautè it for 2 minutes. Pour water over the squash and put the lid on to the skillet. Let the squash cook for 5 to 7 minutes.
  • After the squash is cooked add paprika, salt and black pepper to squash. Mix it well.
  • Next add green peas to the squash mixture and sautè it for a minute. Let it cook for another minute.
  • Garnish the salad with cilantro and thyme before Serving.

 

Mustard, paprika, olive oil and thyme for the marinade

 

Next goes in onion, garlic and lemon

 

Chicken in the marinade

 

Final product

 

A close-up

 

One more

 

 

 

 

 

The Great American Eclipse, August 2017

Last weekend was a memorable weekend. We went to Hopkinsville, Kentucky, to see the total solar eclipse. It was an amazing thing to watch, a lifetime experience. We are going to get another chance to see it, because in 2024, our home will be in the path of totality. I can’t wait to see the total solar eclipse again! Till then, enjoy some pictures from our trip to Hopkinsville.

Hopkinsville, Kentucky

Total solar eclipse poster by NASA

NASA with two Winnebagos, set up to cover the eclipse.

Media coverage at point of maximum magnitude.

DeBow Park, Hopkinsville, the place from where we watched the solar eclipse

Sun viewed through the filtered lenses

You can see more at NASA’s website

Coconut Rice; A must have on Narali-Pournima

Today we are celebrating the festival of Narali-Pournima. During the monsoon season fishermen stop sailing and fishing in the sea. Pournima stands for the full moon day of the month. People offer coconuts (Coconut = Naral in Marathi) to the sea in the “Shravan” month on this full moon day. Hence, the name of the festival is Narali-Pournima. This festival also marks the beginning of the new fishing season. To celebrate this occasion, a sweet rice and coconut dessert is usually made in every home. Here is the delicious recipe for folks who are nuts about coconut.

This is the original recipe from designX6’s “Cook With Me” App. Enjoy!

 
Total Time Required : 25 to 30 min.                Servings : 2
Ingredients :
  • 1/2 cup white basmati rice
  • 3/4 cup water
  • 1/4 cup coconut milk
  • 1/8 teaspoon salt
  • 2 tablespoon granulated sugar
  • 2 tablespoon brown sugar packed
  • 2 teaspoon unsalted butter (Or coconut oil)
  • 2 tablespoon chopped cashews
  • 3 whole cloves
  • 7-8 saffron strands (optional)
  • 1/4 teaspoon cardamom powder
  • 1/4 cup unsweetened coconut flakes
Steps :
  1. Rinse the rice at least 2 to 3 times and drain well.
  2. Take a small cooking pot with high sides and tight fitting lid. Put the pot on the stove.
  3. Turn on the stove to medium setting and put teaspoon of butter (or coconut oil) in the pot.
  4. As the butter (or oil) starts melting add chopped cashews, cardamom powder, cloves in the pot.
  5. Add drained rice and stir the rice to coat each grain with butter. Toast the rice for about 1 minute or until fragrant.
  6. After the rice is toasted add unsweetened coconut flakes, water and salt to the pot. Stir it together.
  7. Cover the pot and let the rice cook. Keep stirring the rice in the intervals. About 2 to 4 minutes.
  8. After all the water has been absorbed by rice add the sugar and brown sugar, and coconut milk to the rice.
  9. Add the the saffron now if using it.
  10. Stir the rice carefully (make sure not to break the rice kernel) to melt all sugar.
  11. After sugar has been melted put the lid back on the pot, turn off the heat and let it set for 5 minutes.
  12. After 5 minutes stir the rice again, discard the whole cloves in the rice and serve hot.

Coconut Rice

 

Coconut, cashews and cardamom makes it delicious

For years, me and my family have enjoyed this coconut rice. I hope you enjoy as well!

Food Network’s In The Kitchen App Validates Cook With Me Features

Just last week, I was looking at the recent updates on our iPad 2, when I found the most intriguing update. The update is for Food Network’s In The Kitchen App. Here’s a screenshot of the Food Network’s app update outlined, and Cook With Me’s description in the app store:

The update description.

Cook With Me app description

As you can clearly see, Food Network’s app uses the same “Cook With Me” tagline as the Cook With Me app, proving that it is a good tagline. This tagline also serves as Cook With Me’s name. Also, Food Network In The Kitchen has a feature that prevents the device from locking, validating the “no sleep mode” feature we offer in Cook With Me app. Furthermore, they now have organized their recipes into collections, which, is a feature that Cook With Me had since it’s release on December 15, 2014. Here are some screenshots of the Food Network In The Kitchen’s new features, and a comparison to Cook With Me. Please note our cooking step does include ingredients required for that specific step and heat if required for the step.

Food Network’s In The Kitchen iOS app validates our theories about clean, simple, and easy to use design.

A Cook With Me step with step specific heat, time, and ingredients.

This screenshot shows the new collections in the In The Kitchen app.

A Cook With Me collection

The Cook With Me collection switcher.

The new Cook With Me recipe collection, with the new simple, easy to follow format.

Strange similarities. Well, that is all for today. Happy cooking!

Summer excitement; Peach-Lemon sangria

Finally summer is here. However, we get hot and humid days here in Ohio. The best way to beat these hot days is to make cool drinks. I like to use different fruits to make drinks. Peaches are my new favorites after moving here. I use them all the time to make cobblers, cakes and other desserts when they are in season. Most of all I like to use them in sangria.Sangria is a spanish alcohol based beverage. It is wine based drink mixed with chopped fruits, fruit nectars and sometimes adding different alcohol mixtures. My recipe of sangria is a lighter version. Fresh peaches gives it beautiful orange color. Here is how I make sangria:

Ingredients:

  • 2 Cups white wine
  • 1 Cup peach green tea ( I use Tazo iced peach tea )
  • 1 Cup lemonade
  • 3 Peaches, sliced
  • 1 Lemon, sliced
  • Ice for serving

Steps:

  1. In a big pitcher mix the white wine, peach green tea and lemonade. Stir them together to mix.

  2. Slice Peaches and lemons. Add them to wine+tea mixture in the pitcher. Let the fruits steep into the mixture.

  3. Cover the pitcher with a plastic wrap and refrigerate it for 8 hours or overnight.

  4. Before serving, fill the glass halfway with ice and pour the drink over it. Garnish it with a lemon or peach slice and serve.

 

Zesty chili-lime chicken

When it comes to cooking chicken I am always looking for no-fuss recipes. This zesty chili-lime chicken recipe is one of them. It is a winner recipe for me. All you need is few spices and fresh limes to make this chicken. You can adjust the spice level as per your taste. It does not need whole lot of time to marinate. I think it tastes best when you grill it. Here is the recipe:

Ingredients : Serves 2-3

1 lb. chicken tenders
2 tablespoons paprika
2 tablespoons fresh lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
1/2 teaspoon lime zest
1/2 teaspoon salt
2 teaspoons cooking oil

Steps :

  1. Mix all the spices and salt together in a small mixing bowl.
  2. Add the lime zest and lime juice to the spice mixture and make a thick paste.
  3. Marinate chicken pieces well with the prepared spice mixture.
  4. Keep it in the refrigerator for half hour to marinate.
  5. Preheat the grill before you grill the chicken. You can use a cast iron pan as well.
  6. Brush the grill with the cooking oil. Put the chicken tenders on the grill. Grill them about 3 to 4 minutes per side or until the chicken is cooked through.
  7. Garnish it with lime slices and chopped cilantro before serving.

 

Chili-lime chicken

Our salad love; Roasted veggie salad

We at our home love eating salads for lunch. It is light, yet satisfying. We make salads using a variety of food like grains, mixed greens, lettuce, nuts, veggies and fruits. This one is one of our favorites. It is versatile and is easy to make. You can add as many or as little veggies as you like.

Roasted Veggie Salad:  (Serves: 2)

  • 4 Cups washed and dried mixed greens (I use shredded boston lettuce and baby mixed greens like chard, spinach and kale)
  • 1/4 Cup red onion, sliced
  • 1/2 Cup butternut squash, julienne
  • 1/4 Cup red bell pepper, julienne
  • 1/4 Cup yellow bell pepper, julienne
  • 1/4 Cup carrots, julienne
  • 2 Tablespoon sunflower seeds (Optional)

Vinaigrette:

  • 1 tablespoon lime juice
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon agave syrup or honey
  • 2 tablespoon extra virgin olive oil
  • salt and freshly ground pepper as per your taste

Steps:

  1. Line a baking sheet with a aluminium foil and spread
    all the veggies on it. Sprinkle little olive oil, salt and
    pepper on it. Mix well so veggies are well coated with
    oil and seasonings.
  2. Preheat oven on 400 degree F and after it is
    preheated put the veggie tray in the oven. Roast the
    veggies for 15 to 20 minutes or until tender.
  3. After the veggies are done roasting keep them aside
    to cool down a little.
  4. Meanwhile take all the ingredients for the vinaigrette
    in a small mixing bowl. Whisk them together to
    emulsify the oil and vinegar.
  5. Mix all the greens and cooled veggies in a salad
    bowl. Pour the vinaigrette over and mix lightly into
    the salad.
  6. Serve, and enjoy the salad!

 

Veggies ready for roasting

 

Shredded boston lettuce, baby kale, baby chard, and baby spinach

 

Roasted vegetables

 

Greens and Vegetables mixed together with the vinaigrette

Guacamole; The first recipe I learned beside my home cuisine

I first tasted guacamole dip with tortilla chips years back and I am a big fan of it since then. Mild tasting avocados mixed with different vegetables makes it so flavourful. I like to add some hot chilies too. This gives it some kick. I have tried different recipes from others as well several attempts to make my own. Below is my best attempt which has received kudos from family and friends; Enjoy!

Guacamole, my way: (Serves 4 to 6)

  • 3 avocados
  • 1/4 Cup chopped red onion
  • 1/2 Cup chopped red bell pepper
  • 1/2 Cup corn kernels (You can use frozen or from freshly grilled corn cob)
  • 2 Hot chilies finely chopped (I use serrano or fingerhot chilies)
  • 1/2 Cup finely chopped fresh cilantro
  • Juice of 2 limes (Do not skip the lime juice as it prevents the avocados from turning brown)
  • Salt as per your taste (about 3/4 teaspoon)
  • 1/2 teaspoon roasted cumin seeds

Steps:

  1. In a large bowl place chopped onion, red bell pepper, corn kernals and cumin seeds
  2. Add chopped chilies and cilantro to the vegetables.
  3. Scoop avocados in the bowl. Squeeze the lime juice and salt over the scooped   avocados.
  4.  Use a potato masher or fork to mash the avocado pulp and mix it together.
  5.  Serve immediately with tortilla chips of your choice.

Prep work for great guacamole

Corn, green chili, red bell paper, and onion

Cilantro and lime

Star of the show avocado

Guacamole

Ready to eat guacamole and chips

Cooking Method That Survived Thousands Of Years

Yes, I’m talking about cooking rice. Though this is a grain we’ve been cooking for thousands of years, how we cook it hasn’t changed much.

There are two ways to do it. The first is to steam the rice, where you would keep the rice with water in a pot with the lid on. When the water evaporates your rice is ready. The boiling method is done simply by rinsing the rice and bringing it to a boil. The rice will be very soft when ready, and then strain and serve.

Mrunal will share how she cooks the rice for her recipes included in the Cook With Me iOS app.

“I use the absorption method. To do this rinse the rice with water to wash out excess starch. Next add water, which measures twice the amount of rice. Put the water and rice in a pot on the stove on medium or low heat. Make sure to put the lid on. Once the rice has absorbed all the water, it is cooked. Let the rice sit for five minutes. After that, you can use it for whatever recipe you want.”

Thank you Mrunal. And to our Cook With Me customers, happy cooking!

Thank You European Customers

In the past two months Mrunal, cook of the recipes you are enjoying, and sales tracker has noticed app store views going up from hundreds to thousands. She also noticed increased sales in the European region. We really appreciate all the users who spent some time to view and then buy Cook With Me from the app store.

It all started in February 2016, selling 102 units in a day. For the rest of the month customers like you bought 6 units per day.

In March, Cook With Me sales went up even further. Customers in Sweden and Denmark placed our app at the top of the paid Food&Drink category on the iPhone and iPad app store. As of writing this blog post, Cook With Me app is still in the top 5 in many countries on both the iPhone and iPad app stores. Thank you. We hope you are enjoying our app.

CookWithMe ranking in Apple app store- Sweden

CookWithMe Sweden Ranking

 

Apple app store ranking for CookWithMe in Belgium

CookWithMe Belgium Ranking

Apple app store ranking for CookWithMe in Bulgaria

CookWithMe Bulgaria ranking

 

PS: We are diligently working on an update. New things include tweaks to the UI, new recipes, fast loading time, and more. Our promise is still the same, tried and tested recipes by Mrunal in a clear and simple, easy to read format. Enjoy cooking!