Homemade Saag Paneer

This Indian classic can be made at home for your whole family to enjoy. The creamy spinach with the Indian flavors of turmeric, coriander and cumin, is a comforting winter supper. If you are feeling adventurous, try making the paneer at home the night before. (Adapted from Aarti Sequeira)

Chicken Chow Mein

blank
I make a lot of chicken soup for my family and the big question is always what to do with the soup chicken. I learned this recipe from my mother, who did not like to waste anything. She would take leftover cooked chicken from soup, in particular the chicken breasts and make this east chicken chow mein, which we all loved! Make this your own by adding your favorite veggies to the mix.

Hot and Sour Soup

blank
Every time I go to a Chinese Restaurant, I order their hot and sour soup. There is something about the spicy and sour flavors along with the warm broth that makes me want it over and over again. I have played around with many versions of hot and sour soup, to try to get the flavors right without requiring exotic hard to find ingredients and hours of work, and right now, this is the one I am making most. Feel free to add additional ingredients that you love in your hot and sour soup!

Chinese Fried Rice

blank
This is one of those takeout foods that taste even better at home. The best thing about Chinese fried rice is the combination of the flavorful Asian seasoned rice with shitakes, fried egg and small carrots and peas, all in one bite! This has all the great Chinese takeout flavor without the added grease.

Tomato Coconut Curry Soup

blank
Watercourse Foods, an amazing vegetarian restaurant in Denver made a delicious Tomato Coconut Curry Soup that was totally addictive. It had just the right amount of spiciness and sweetness and was full of veggies that melted in your mouth and a broth that was creamy and full of body. I tried to replicate it for years and this version seems to finally be right on!

Persian Sweet and Sour Fish

blank
The warm flavors of this Persian fish are perfect for the colder months. The mix of flavors in this recipe, which include fresh ginger, curry powder, tamarind paste, lime and cilantro, is middle eastern cooking at its best. This sweet and sour fish, is more like a fish stew and goes really well with some crusty bread to sop up the sauce. (Adapted from Joyce Goldstein, The New Mediterranean Kitchen)

Sweet potatoes with chickpeas

blank
There’s always drama around the vegetarian at the Thanksgiving Table: What should I make for the person who isn’t going to eat turkey? This is a great vegan dish, which features sweet potatoes (a thanksgiving staple) and is a great meatless meal any night of the week. The addition of protein with the crispy roasted chickpeas and the warm sweet potatoes drizzled with spicy tahini will have all the turkey eaters asking for a bite! (adapted from Cooking Light)

Shroomami Salad

blank
This dinner salad is packed with superfoods, beautiful colors and bold Asian flavors. While it’s not exactly a “one-dish wonder,” it is a salad and meal in one dish. Each time I make this, people ask me to pass on the recipe, so here it is! Based on a salad from Sweetgreen restaurant, this one brings together your veggies, starch and protein in one bite, each with its own special taste. Roasted marinated tofu and mushrooms are placed alongside chewy bright green kale and wild rice, and topped with beets, spiced sunflower seeds and a miso dressing that adds a deep salty Asian flair. Bring the leftovers to work with you for lunch - unlike lettuce, kale does not wilt!