Oct 31, 2012 15 comments:

Happy Birthday Yum! Yum! Yum! - 2nd Anniversary

Oohoooo! Oohooo!, I am excited to announce Yum! Yum! Yum! turned 2 last week. Actually I have been waiting to celebrate this occasion with sweet or savory recipe this weekend, as this is our Release week work has been hectic and crazy...but as I saw the hit count reached 100K (few minutes ago) couldn't stop excitement and writing this post immediately to share my happiness with all my dear readers. :-)

My Dear readers,

Come and sing along with me a Happy Birthday Song for my bloggy baby 'Yum! Yum! Yum!' who turned 2 years on Oct 25th 2012.

Happy Birthday to You! Happy Birthday to You!
Happy Birthday to Dear Yum! Yum! Yum!, Happy Birthday to you!

Following are some of the Milestones in the past 2 years
100,000+ page views, 
200+ posts in 2 years, 
169 Friends and Followers, 
137 Likes and Fans on FB, 
62 Subscribers and Readers via Feed Burner, 
62 entries made to Kitchen Artisty
76 IndiRank
2 instances in Media via DailyBuzz Helthy Living
 and wishing you many more to come....

I promise to bring something special and savory to celebrate this occasion....

meanwhile Check out how I celebrated  First Birthday for Yum! Yum! Yum!

thank you all for your support...
Keep Smiling and Keep Cooking...
-Mythreyi



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Oct 30, 2012 11 comments:

Corn Cheese Toast {Video Recipes}



As Sweet Corn or Baby corn is Abhi's favorite vegetable, I try to include corn in as many dishes as possible and he enjoys too. Today I am featuring a recipe with corn which he enjoys as a morning breakfast or evening snack item. Here is the recipe for you...

Corn Cheese Toast

Ingredients:
Whole Wheat Bread Slices - 2
Butter - 1 tbsp
Sweet Corn - 1/2 cup ( frozen)
Shredded Cheese - 1/4 cup
black pepper - 1 tsp


Method:

  1. Heat the Non stick pan.
  2. Apply the butter on one side of the bread on two slices. Toast it lightly in the pan ( on the butter side down)
  3. Thaw the corn in microwave or thaw them by placing in the water for 5 min.
  4. Add 1 tsp crushed black pepper and shredded cheese to the corn and mix it well.
  5. Place this corn mixture in the bread slice and top with another slice. 
  6. Press gently and toast it on two sides on the pan.
  7. Take it out from the pan and cut diagonally and serve it after 5 min ( allow it to cool inside).


Sit back and enjoy while your kiddos snack on this item....Oh Yeah! That is what I did today... :-)

Snack On until we meet here again
-Mythreyi





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Oct 29, 2012 8 comments:

Rainbow Pasta

Today I am featuring a quick fix experiment that turned out to be a kids favorite... Rainbow Pasta, as the name says you can find rainbow colors in this pasta. This is made by routine elbow pasta ( or macaroni) but the colorful mini sweet peppers will make it special and appealing to eyes and taste buds. This is a very simple and easy recipe and can be perfect pack for Lunch Box too!
Rainbow Pasta
Ingredients:
Elbows Pasta  ( or macaroni) - 1 cup ( uncooked)
Sweet Mini Peppers - 10 ( red, yellow, orange ones)
Broccoli - 5 florets
Mushroom - 4 to 5 piece ( medium size)
Olive Oil - 1 Tbsp
salt - 1/4 tsp
black pepper - 1/8 tsp
Dry basil - 1 tsp ( you can use fresh if available)
Alfredo Sauce - 1/3 cup
Parmesan Cheese - 2 tbsp


Method:

  1. Cook the pasta according to direction. Drain the pasta and set aside.
  2. Add olive oil to the non-stick pan. Once the oil is hot, add the chopped mini sweet peppers and saute them until soft. Now add chopped mushroom and broccoli to the pan, add salt and black pepper, and basil.
  3. Once the vegetables become tender, add cooked pasta and mix it well ( with out breaking).
  4. Now add the Alfredo sauce and mix it well. Top with Parmesan cheese and switch off the stove and server warm. 


Notes:

  • to make it more appealing for kids, I will get SpongeBob or Space shaped macaroni. That makes it exciting for kids, they will focus more on their favorite character than the vegetables here... Got the trick!



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Oct 23, 2012 13 comments:

Blackberry Almond Loaf

 Last week I saw these beautiful black berries on sale at Sprouts, and couldn't resist from buying more. In our house, VJ never got taste for black berries, Abhi is so-so, Anvi used to love these when she was a toddler, but of course ditched me now in giving company to finish these excess black berries. So I ended up searching for a recipe to convert these berries into edible treat for my sweet tooth members in the family.  And come across this great recipe. I think the Almonds in this recipe attracted me more than the Black berries. The burst of blackberries gives a nice color in this loaf while the almond meal fills it with protein and making it dense in texture and rich in taste. Everybody loved this loaf in my home and at work. this sure is a winner loaf recipe similar to my Marble Loaf or Blueberry Orange Loaf. Here is the recipe, njoy!
Blackberry Almond Bread
Ingredients:
adapted from: Kitchen is My Playground

Butter - 1/2 cup
Sugar - 3/4 cup
eggs - 3
vanilla extract - 1/2 tsp
almond extract - 1/2 tsp

all-purpose flour - 1 1/2 c
almond meal  - 1/2 c  ( or Almonds - 1/2 cup)
baking powder - 2 tsp
baking soda - 1/2 tsp
salt - 1/4 tsp
buttermilk - 1/2 c
fresh blackberries - 1 1/2 c

Look at the texture...
Preparatory Steps:

  • Cut the black berries into length wise and keep it aside.
  • Grind the Almonds in small mixie jar in to rough textured powder. ( if you have almond meal you can skip this and use almond meal directly in this recipe.)
Method:

Beat the butter with an electric mixer until fluffy, about 1 minute.  Add the sugar and continue to beat until light and fluffy, about 3 to 4 minutes.  Add eggs, one at a time, beating well after each addition.  Beat in the vanilla extract and almond extract.

In a separate bowl, combine the flour, almond meal, baking powder, baking soda, and salt.  With the mixer on low speed, add the flour mixture and buttermilk, alternately, starting and ending with the flour.   Mix only until combined; do not over mix.  Gently fold in the blackberries.

Scrape the batter into a regular-sized (typically 9x5x3") loaf pan that has been sprayed with non-stick cooking spray.  Bake at 350 degrees for about 1 hour, or until a toothpick inserted in the center comes out clean.  Cool on a wire rack and then remove bread loaf from the pan.  Makes 1 loaf.

wanna slice of it...!


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Oct 20, 2012 8 comments:

Trifle Shots

Trifle is a western dessert dish made from thick custard, fruit, sponge cake, fruit juice or jelly, and whipped cream. These ingredients are usually arranged in layers. As usual I was not with the intention of making a whole Trifle yet. This is back when I made some Homemade whipped cream, and trying to put that for good cause. I have the leftover chocolate cake, custard powder handy and the homemade whipped cream. I am short of fruit or jello, and the main ingredients also I have little bit of every thing. So then the Season 52 Indulgence Shots spurred me this inspiration idea to make these cute Trifle shots than the whole trifle.

Trifle Shots
The recipe is very simple and go with your thought and feel free to add some fruit like grapes or oranges slices or any berries. or even top with some mini colored marshmallows or M&M  for your kiddos.  
Lined up Shots...

On that day I have made this as a quick fix dessert for my unexpected guests and they absolutely loved the idea of small portions of this high calorie dessert served as shots!!  and as these are small you can customize for every one. How neat is that!!

Customize your Trifle...

Ingredients: 
Plain Chocolate Cake ( or pound cake) - 15 pieces
vanilla custard - 1 cup
Chocolate Chip Cookies or Waffers - 5
Whipped Cream - 1/2 cup

Preparatory steps:
Make your custard according to the directions and cool it off. (keep it in the refrigerator until before make the shots)

Method:

  1. Arrange one or two piece of chocolate cake at the bottom of your shot or mini glass.
  2. Add one spoon of custard on top.
  3. Then again add  one more piece of chocolate cake.
  4. Now top with one spoon of Whipped Cream and decorate with Chocolate chip cookie bites or wafers.




That's it, Ta Daaaaa! your cute Trifle Shot is ready now, see How simple!. Now if you all excuse me I have to indulge my customized trifle shot. Hmmm, Hmmm Ymmm! Oh Boy! this is Goood, sooooo Gooood !


Tips:

  • I have used less and light cream to cut some calories, if you are not on such restriction ( lucky you!) Go on, whip that extra cream..
  • If you don't have custard powder, then you can use Jello instant pudding mix also.
  • I have alternated the layers in some trifle shots to add some variety. ( first custard, then cake and custard topped with cream and cookie)
  • if you like it chilled after arranging the shots ( don't add cookies on top), keep them in the refrigerator  for 30 min and then top with cookies and wafers. 


will be back with one more cute recipe...Keep checking
take care
-Mythreyi

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Oct 19, 2012 13 comments:

Blueberry Stuck Belgian Waffles

To make little creations you don't have to always cook every thing from scratch. When I am in a hurry, these waffles are saviors. As I told you before how much sweet tooth my kids got, they really relish this breakfast, with out me after them with Finish up mantra (I am always after them saying Finish It! Finish up!....).


So today I have got these Belgian style waffles (not the round one) toast them in the toaster for 1 min on medium setting and filled the grid with some honey and stick the blue berries on the grid.


Today we even invited Mickey and Minnie to have breakfast with them. My Little ones ate the waffles and fruits while pretending that Mickey and Minnie are here. All the souls are happy now after the breakfast. They did n't even notice how happy I was for finishing up their berries. Well Played.... Mommy! :-)

Note:
Ofcourse today is Sunday and I am busy with making super bowl snacks. That's why they get to play while eating.;-)


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Oct 17, 2012 14 comments:

Potato, Green Bean, Baby Corn Stir Fry

I think Potato is the favorite vegetable for all the kids (and when we were the kids also). My son Abhi is fond of potato and baby corn. But he is little reluctant with the greens like, peas and green beans. So usually when ever i cook his favorite vegetable, I add very little of his not so favorite vegetable, so that he can not even notice. so today, I did the same magic to make him eat all those green beans which he is not fond of.

Potato, Green Beans, Baby Corn Stir Fry
If you want to give it a try, Here is recipe for very simple, but healthy stiry fry with the combination of Potato, Green Beans and Baby Corn. Enjoy!!!!

Ingredients:
Potato - 2 medium
Beans - 8 to 10
Baby Corn - 4 to 5 kernel
Garlic Cloves - 2
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1 tsp
Salt - 1 tsp
Black Pepper - 1/2 tsp
Red Chili Powder - 1/4 tsp
Oil - 1 Tbsp
Cilantro - for garnish

Preparation:
  • Peal and chop the potatoes into small pieces
  • Take out the edges of the beans and cut them into very small pieces horizontally
  • Cut the Baby Corn Kernels also into very small pieces
  • Mince the Garlic Cloves

How to Make it:
  1. Heat the Oil in the non stick pan, and add Cumin Seeds and Mustard Seeds.
  2. Once they start spluttering, add the garlic and turmeric powder. 
  3. Add the potato and saute them on low for 5 min.
  4. Add the Beans and cook on low for 10 min.
  5. Veggies are moderately cooked, add the salt and black pepper. 
  6. Add the baby corn and stir fry on high for 5 min.
  7. Now add the Red chili Powder and Cilantro (Coriander) leaves. Cook until all the falvors sink into veggies.
  8. Turn off the Heat, Take into a serving bowl and Garnish with some more cilantro.

Now our Yummy Stiry Fry is ready!!!! Time to fill your little one's tummies with full of veggies. 

Hmmm, Yum!!! Soft Potato, crisp green beans and sweet baby corn crunch will sure win your little one's heart. Give it a try and let me know about experience.


Take Care until we meet here next time
-Mythreyi



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Oct 15, 2012 6 comments:

Soy - Honey Glazed Chicken Strips

Today I am featuring a quick and easy recipe, that your kiddo's say no to it. You can serve these chicken strips as Evening snack or serve over white rice for a complete meal for dinner. The chicken breast slightly coated with salt and black pepper and cooked along with soy & honey sauce. This terrific homemade sauce not only gives the nice shiny glaze to the chicken but will be a tongue teaser for your kiddos. Here is the recipe, Njoy!
Soy-Honey Glazed Chicken Strips
Ingredients: 
Chicken Breast - 1
salt - 1/2 tsp
black pepper - 1/4 tsp
paprika - 1/8 tsp
garlic - 1 clove
oil - 1 tsp

Sauce:
soy sauce - 2 tsp
Honey - 1 Tbsp

Cilantro - 1 tbsp ( for garnish)

Preparatory Steps:
  • Mix the soy sauce and honey in a small bowl.
  • slit the chicken breast slightly and insert the chopped garlic inside.  Mix salt, black pepper and paprika. coat the chicken breast with this seasoning. and set aside for at least 15 minutes.
Method:
  1. Dip the marinated chicken breast in honey and soy sauce ( reserve half of the sauce for later)
  2. Heat the oil in non-stick pan.
  3. Add the chicken breast to the pan and cook on both sides until chicken gets cooked properly. ( 5 min on each side). Using your spatula cut the chicken breast into strips. ( if the chicken is cooked properly, you can do it easily).
  4. Now add the remaining sauce to chicken strips in the pan and cook for 5 min. This last addition of sauce will add the glaze to your chicken.
  5. Switch off the stove and garnish with Cilantro and Serve hot with white rice.



You can even make this is in big batch and serve for your Game Party Crowd...! Ohoowhoo, it will be handy snack for your upcoming super bowl game parties...!!


Will be back with one more easy recipe, until then take care
-Mythreyi


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Oct 14, 2012 5 comments:

Easy Chicken Rice (No Oil)

Today I have come up with this healthy recipe with no intentions at all. and it turned out to be soo good and tasty, the taste almost resembled Jambalaya rice (cajun rice dish).
Easy Chicken Rice ( close to Jambalaya Rice )
I have to tell you how I ended up coming up with this recipe,.... Usually I get the Whole Chicken-cut up and marinate with spices and seasonings and box it, store in refrigerator. When ever I have to make chicken curry or chicken dish I will take it out one day before and will cook it accordingly.In this way,  the chicken is marinated with enough spices, for longer time will add great taste to your chicken dishes, (well, I have just shared my secret then!!..). But today while doing that process, I have some extra chicken that did not fit in the box. So I have started to make something out of it... and it turned into this easy and healthy Chicken Rice!..   I do agree that 'Necessity is the mother of Invention!' but some times with out any necessity also, you will end up creating recipes in the situations like this.. ! Well, enough of my story and here is the recipe, Njoy!

Ingredients:
For marination:
Chicken - 1/2 lb ( whole cut up, with bones)
Turmeric - 1 tsp
Red Chili Powder - 2 tsp
salt - 1 tsp
ginger garlic paste - 1 tsp
coriander powder - 1 tsp
Yogurt - 1/2 cup

For Rice:
Cooked White Rice - 3 cups
Onion - 1/2 medium ( white or red)
Green Chili - 2 to 3
Green Bell Pepper (capsicum) - 1 
Tomato - 1
Cilantro - 1 Tbsp (coriander leaves)
Garam masala - 1 tsp
salt - 1 tsp

take a close peek...
Preparatory Steps:
Take a medium bowl and mix yogurt with the spices (the list under Marination). Add chicken to it and mix it well, until the chicken pieces are coated with the marination mixture. Close the lid and set this aside for at least 30 minutes.

Method:
  1. Take a non stick (deep) pan and heat it on medium to low heat.
  2. Add the marinated chicken to the pan and close the lid. The chicken gets cooked on slow heat and first the water will come out and then after 10 min, you will notice the oil coming from that too. ( The chicken has enough fat already in it to be cooked).
  3. Now add the chopped green chili and onion to the chicken. Cook along with the chicken for 5 min. 
  4. Add Chopped Bell Pepper and tomato (chop into medium size pieces), Cilantro to the pan. Add the garam masala and mix it well and cook for 5 min. 
  5. Now add the Rice to the pan and mix it very well, adjust the seasonings and add salt accordingly.
  6. Now cover the lid and cook on low for another 10 minutes. and switch off the heat and server warm.
I packed for VJ in his lunch box and he loved it, But make sure to remove any bones from it before packing it so it won't be embarrassing in front of colleagues. 

Today I have served this along with some vegetable saute (cabbage, carrot, pepper stir fry) to make it a complete meal... :-)
Tips:
  • There is already enough oil and fat in the chicken for it be cooked, With out realizing it, we add lot of oil to our chicken dishes to add taste to it but it adds lot of calories also. 
  • That's why today we did not use any oil in this recipe, with out convincing on the flavors and taste and still healthy.
  • This dish needs to cooked on medium to low heat, this is very critical to spread the chicken and seasoning flavors to rice.
Will be back with one more new recipe..Enjoy until then!
-Mythreyi

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Oct 10, 2012 10 comments:

Asparagus Stuffed Omelet

At our house Asparagus is a all time winner, as Abhi loves this veggie I will try to sneak in every possible way. Usually Asparagus is very expensive, but some times when this is abundant in season it will be on sale. Now is the time for that, as I have seen this on sale in Sprouts, I have been buying this every week. Or Some times I get this big bunch from Costco in bulk.


Today I have stuffed this veggie in omelet and served with apple slices.

Ingredients:
Asparagus Strings- 3
Egg - 1
Onion - 1 Tbsp
Bell Pepper -1 Tbsp
Black Pepper - 1/4 tsp
Oil - 1tsp

Preparation:
1. Microwave the Asparagus strings for 30 sec to 1 min. It should be soft and crunchy.
2. Whisk the egg in a small bowl and by adding onion, bell pepper and black pepper.
3. Heat the Nonstick omelet pan and add oil to it
4. Once the oil is hot, pour the egg mixture and let it set for a min.
5. Once you start seeing the mixture is getting set on upside also, then add the asparagus strings on top and fold the omelet.
6. Turn the omelet on other side and cook for 30 sec.
7. Take if off from the heat and cut in half and serve with apple slices.


Now tell your kids that this is the letter A Veggie and Fruit plate. Just tell that and see next time when you serve something your kiddo will tell you what plate it is. :-)


Note:
Don't think I have forgotten salt in the ingredients. Purposefully I haven't added any. The crunchy vegetables won't let you miss the salt in this dish. Don't believe me, give it a try.

This post is linked up to Super Healthy Kids:  The Alphabet Food Academy .  See what others are cooking up for healthy kids too!

Take care until next time
-Mythreyi


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Kids Breakfast Menu ~ #1

Lot of my friends and relatives are asking me to post the breakfast ideas for kids from long time. After I posted some lunch box ideas (for Adults), then the demand was more for kiddo's  breakfast and lunch box ideas too.

There is a saying  "You Should Eat Breakfast like a King, eat Lunch like a Prince and eat Dinner like a Beggar". As I don't truly follow that completely, I follow that at least for Breakfast. :-)

As my kids are not going to school yet, I haven't started packing lunch yet, But I give lot of stress on breakfast. Breakfast is the important meal in the whole day, which starts your day with great energy. I don't want to compromise on break fast and do the same for kids. I always try to balance the breakfast diet by including Whole Grains, Protein, Fiber. (and do eat the same breakfast to be the role model for them, OfCourse along with my morning coffee, can't skip that ;-) )

Usually I put together a Breakfast Menu for a Month and will change it by updating the choices every month so that it makes interesting for the kids too. This saves me tons of time in the morning and with out a thought  I know what should I make for kids breakfast and helps me to shop precisely :-). Hope this come handy for you too!! Enjoy!!


DayBreakfastPicture
Monday Multi Grain Waffles with Honey and Berries
Tuesday Boiled Egg and Fresh Orange Juice
Wednesday Oatmeal with Milk, Honey, and Pecans and Apple Slices
Thursday Pancakes & Banana
Friday Omelet with Cheese and Vegetables
Saturday Milk & Cookies
  
Sunday Multi Grain Cheerios with Milk
  

Note: On Weekends I will go little easy, to give break for myself. :-)



Take Care
-Mythreyi

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Oct 3, 2012 14 comments:

Old Fashioned Pancakes

I have made these good old fashioned pancakes as my son Abhi requested to make some. i think he sees his friends getting these in the lunch box in his kindergarten class, as he must have craved and wanted to take in his lunch box too. I got to admit I don't make these very often for breakfast, mostly i do it on Sundays (I used to think making these is a long process than Idli, but I have learnt today it certainly is not). And also I am little reluctant to make these for another reason that don't want to deal with left over batter. But with this recipe, this is perfect and it does last only for one time. So it is a keeper for me. Try it out and let me know.. Njoy!

Easy Pancakes
Ingredients:
All Purpose Flour  - 1 1/2 cup
Baking Powder - 3 tsp
Salt - 1/2 tsp
Sugar - 2 Tbsp
Egg - 1
Milk - 1 cup
Vanilla extract - 1/2 tsp
Butter - 3 Tbsp ( melted)

* yields 6 to 8 - medium size pancakes

Method:
  1. Take a medium bowl and sift the flour, add baking powder, salt and sugar and mix it well and keep it aside.
  2. Melt the butter in the micro wave, in a medium bowl and let it cool. Add Egg and vanilla extract and whisk it well. add 1 cup of milk and whisk some more.
  3. Now make a well in the flour mix and pour the egg mixture and mix it well with spatula, until it becomes smooth like a batter.
  4. Let it sit for 15 min, so that baking powder works for little fermenting to make the pan cakes fluffy.
  5. Heat the griddle or non-stick pan and add one ladle of  batter. (no need to add butter or oil to the griddle as enough butter has been added to the batter already).  As you see bubbles forming and lift and see it, the other side as browns little bit, flip it and cook it on other side as well.
  6. Do the same until the batter gets finished. 
Look how Fluffy they came...!
Layer these on a serving plate and top with your favorite fruit and pour some syrup on top and serve immediately and Njoy for breakfast! ( I have served these with Honey than syrup.... and it will be your healthy alternative.).


Tips:
you can pack these in kiddo's lunch box too. this is the idea given by my kindergartner... and it won't go wrong. :-)



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