Norwish Recipes

For the second day of Healthy Diet / Diabetic Diet, I have a simple tikki that turned out to be delicious and quite handy to tuck inbetween the bread to make a hearty meal by itself. I had the yellow peas soaked to make some sundal, and it turned out that we just couldn't cook it as planned. We finally cooked it and still left with major part of it behind, when we thought we could make tikkis out of it. Peddu especially loves these tikkis between his bread slices and loves to think he has a perfect burger in hand. So as much as we can plan, we do make these healthy tikkis with all dried lentils that we can plan. Yellow Peas Tikkis Ingredients Needed: Yellow peas - 1 cup Potato - 2 tbsp Green chilies - 2 medium Ginger, grated - 1 tsp Cumin Seeds - 1/2 tsp Oil - 1 tsp  Red chili powder - 1 tsp Garam Masala - 1/2 tsp Chat Masala - 1/2 tsp Oats, crushed for coating How to make the Yellow Peas Tikkis Wash, soak the yellow peas overnight. P...

This is an easy way to have a soup, sauce, etc. you can keep in the fridge for up to a week and re-heat to serve with almost anything.  The recipe is based on the food sensitivity elimination diet we are doing at the moment, which is why I started with online recipes for curried carrot soup, realized we can't use any commercial vegetable or chicken stock, and started winging it.  It's a great way to pick up some nutrients you might be missing.  The "recipe" is not just basic; it's forgiving. Hate mushrooms?  Leave them out.  Love asparagus?  put it in.  The ingredients I used are not necessarily the ones you should use. Throw in a can or two of full-fat coconut milk for a really diabolically tasty cream soup. Ingredients: 3-4 large carrots, chopped into 1/2" pieces 3 stalks of celery, chopped 1 bunch fresh spinach leaves, chopped, stems removed 6 oz fresh mushrooms, chopped 1/3 cup diced onion (or 1 large shallot) 3 minced garlic cloves 2...

Spaghetti squash is one of those weird, fun, tasty miracles of biology.  Does it taste like pasta?  Nope.  It tastes like buttery, delicious squash, but without the mushy squash texture.  So it does pair great with whatever you would pair pasta with, but if you don't expect it to BE pasta, you can appreciate the deliciousness that it is. Most recipes for cooking the squash call for cutting it in half first.  I can tell you that unless you have a handy-dandy kitchen reciprocating saw, that will be both enormously hard work and a little dangerous.  The good news is that it's entirely unnecessary. To cook the squash, simply jab it a dozen times all over with a sharp fork or paring knife to allow it to release steam.  Then place it on a plate or glass pie dish and stick the whole thing in the microwave for 7 minutes.  Use hotpads to roll it over onto the other side, and microwave for another 5 minutes.  If it is a small squash, shave a minute...

I never thought I'd say it but dairy free is getting easier. Most of the battle of dairy free is figuring out what you CAN eat. There are so many can'ts. Basically everything prepackaged is out. Especially since I'm soy free too. The good thing I was already used to cooking meals from scratch. I can't imagine what people do that don't cook from scratch. The hardest part for me was finding recipes that didn't taste like "dairy free". You know, comfort food. The real deal. Well I'm excited to report that this chowder is comfort food at its finest. And it doesn't taste like anything free (but it happens to be Dairy, Gluten, Egg, and Soy Free). I wouldn't change a thing even when I can have dairy again. And that's saying something (since I'm a huge whiner about missing certain things...um butter, yes you know who you are). Creamy chowder, packed with healthy vegetables with a rich hearty flavor. Serve it up with a slice of fresh bread o...

This recipe is Elimination-Diet friendly.  The downside of beets is that they take a long time to cook.  The upside of beets is that they're delicious either hot or cold, so they're great in a packed lunch, and throw needed vitamin C and fiber into your diet.  Roasted beets are worth it, since they're much more flavorful and toothsome than canned varieties, and less expensive. If the beets come with greens, you can cook them up like swiss chard.  I would make the greens the first night, roast the beets during dinner, and eat the beets the next day.   Ingredients: 4-6 beets 1/4 cup olive oil 14 cup balsamic vinegar (optional) Recipe: Preheat oven to 400 degrees Fahrenheit Peeling beets is just like peeling potatoes, but messier.  Beet juice will stain a lot of surfaces, including countertops, hands, and fabrics.  It's easiest to just station yourself at the sink with a little water running (or a bowl of water if you're in a drought stat...

While this recipe is specifically designed to fit a food sensitivity elimination diet, it is tasty enough for anyone, and quick enough for a weeknight side dish. I like to use a cast-iron pan for stove-top cooking, as it gives me the nice crunchy savory brown bits that a teflon pan doesn't develop.  I have made this successfully in a steel pan as well. Ingredients: 1-2 heads of fresh cauliflower olive oil 2-3 cloves minced garlic Recipe: Wash cauliflower and break off florets at the stem.  Slice larger florets so that everything is about 1/4" thick, but leave the small ones whole.  Discard the main stem and leaves, unless you are motivated to someday make vegetable stock from scratch, in which case add it to the veggie scrap bag in the freezer.  Heat 2 tablespoons of olive oil in a large pan on medium-high heat until the oil flows like water Add cauliflower and garlic, and stir to coat.  Add more olive oil as needed to get everything a little oil...

We are about halfway through a three-week food sensitivity elimination diet, and I can say that it DOES get easier once you have your routine down. Since we are avoiding nightshades (tomatoes, peppers, potatoes, eggplant), it also eliminates most seasoning mixes.  Paprika and chili pepper are almost ubiquitous in pre-mixed spices. But blackening seasoning and pan-fried protein plays an important role in this high-veggie diet of satisfying the need for flavor, sodium, fat, and calories.  This isn't a weight-loss diet, and depriving your body of nutrients while it is recovering from inflammation is a bad idea. A couple of blackened tenderloins for breakfast with sliced fresh fruit, dates, and a cup of light coconut milk will keep you going for the whole morning.  Ingredients: 2 chicken tenderloins per person, defrosted and dried with paper towel olive oil blackened seasoning: one part each of fresh ground sea salt, fresh ground black pepper, garlic powder, to two...

This is a great recipe for day one of the food sensitivity elimination diet.  It is hearty and flavorful so that you don't feel deprived.  It's also a great opportunity to create lots of leftover soup and quinoa to eat throughout the week.  This is a pretty versatile recipe in that you can substitute many different vegetables (e.g. broccoli, cauliflower, artichoke hearts) for the soup, and any mildly flavored protein.  By changing the protein, this recipe becomes vegan. If you haven't worked with quinoa before, you really should try it.  It is a delicious and versatile little grain that's packed with fiber and other nutritional goodies. The flavor is approximately that of brown rice, and it cooks up similarly.  The texture is similar to couscous.   It keeps well in the fridge for several days, and can be re-heated for sweet or savory meals.  This may look complicated, but once you have made it, it is easy to re-heat some soup and quinoa for...