M&M cookies and chocolate cake- the stuff of dreams

14 Sep

Why hello there!! I did not in fact fall off the face of the earth. I have just been busy with medical school. It’s kind of life consuming. I just finished my first set of block exams for my first semester. (Block exams are like finals. We have them 3 times a semester. Yep…) I have only been in school for 6 weeks and yet it feels like it’s been a lifetime. Last night I slept for 12 hours, to make up for my sporadic sleep schedule during the past week or so. The latest I stayed up to study for a test was 4am. I couldn’t help it, there was just so much to learn! I had 4 major exams and thank god I passed all of them (and passed them well) and was able to enjoy my weekend. All I have been doing is sleeping, eating, and watching TV. Oh, and baking, of course! I wanted to whip up some cookies for my wonderful study partner who helped me survive the torment of 10 hour study days. 

m&m cookies

These cookies are amazing. Perhaps the best I have made yet. And very, very easy to prepare. I found the recipe here. The secret ingredient is Jello vanilla pudding mix. Who would’ve thought! It really improves the texture and makes them melt-in-your-mouth yummy. I also liked the use of mini M&Ms and mini chocolate chips, they mix into the batter better than the normal-sized ones.

texassheetcake

I also made a chocolate cake (called Texas Sheet cake) from a recipe in Joy of Cooking (below). AMAZING, AMAZING chocolate cake. Not too fudgy, more like a cocoa flavored cake. Makes sense since the only chocolate ingredient I used was cocoa powder. :) Very moist, very delicious.

texassheetcakerecipe

Neither of these recipes are low fat or low sugar. They are kind of fatty, but not overly sweet. Sometimes, you just have to treat yourself (and your friends)! It beats going to the bakery. At least I know what I put in my sweets! Fresh ingredients, and some of them are organic too. Makes me feel good.

Back to the daily grind on Monday, but for now I am going to savor these sweet moments (haha, I am so funny, and corny) and kick back and relax. Hope you all have a lovely weekend!!

Happy Mother’s Day!

12 May

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Oh my, has it really been more than two months since I posted on this blog? Yikes, I believe it has! Bad Nimmie. 

I have tried some new recipes in the past couple months, but have been too distracted by other things to write about it.

Anyway, this photo above is the breakfast I made for my mom this morning. She has to work today. She’s a pharmacist at a hospital, and people need their meds on Mother’s Day too! I got up at 7:30am so I could make fresh waffles from scratch. Here is a previous blog post with the recipe. They were delicious! I had one and a half and so did my mom. :)  Continue reading

Quick Asian-style shrimp salad

31 Mar

shrimpsalad

Disclaimer: Forgot to take a photo, so closest resembling photo above pulled from: http://iamahoneybee.com/2012/01/24/spinach-salad-with-shrimp-avocado-and-grapefruit-with-citrus-vinaigrette/

This is a really great salad that my mom has been making recently. It’s very quick to put together, sounds fancy, and tastes delicious- just how I like my recipes to be!  And of course, it’s very healthy and satisfying.

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Quick Asian-style shrimp salad

  • 1 cup cooked shrimp
  • 3 cups chopped lettuce
  • 1/2 avocado, cut into bite-size cubes
  • 2 medium oranges, cut into bite-size cubes
  • Dressing: 1 tablespoon soy sauce, 1 tablespoon olive oil, drizzle of sesame oil, drizzle of hot chili oil, drizzle of agave nectar, 1 tablespoon sesame seeds, splash of vinegar, 1/2 lemon juice

We buy a large bag of cooked frozen shrimp from Costco and thaw the shrimp in warm water for about 5 minutes. The rest is just chopping up the veggies, adding shrimp, and tossing it all with the dressing. And that’s it, you have a quick meal!  You can modify the dressing as you like, adding a little more of a certain oil or a little less of another. I find that you can have a really flavorful salad even with a drizzle of a couple of different oils! I like to make olive oil the star of the show since it’s good for you.  The agave nectar balances the salty taste. 

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I try to eat healthy most of the time and save my indulgences for rich, home-cooked meals like thai curry and creamy pasta. Since a good chunk of my days is spent at work, I make sure to bring food from home and keep my cube/staff fridge stocked with healthy snacks. Recent snack has been flaxseed crackers from Trader Joe’s, peanut butter, and raisins.  This keeps me away from the vending machine. It’s important to keep your body nourished!

Anyway, good night and hope you had a lovely Easter!

Recipes, cookbooks, and future directions

24 Mar
Above is a tray of Cold Asian Noodle Salad that I made for the cookbook release/tasting party at my mom’s hospital. In addition to this one, I also had recipes for Chicken Enchiladas and Chickpea and Potato Curry printed in this employee cookbook. All the recipes are signed off with my name and “Daughter of Navneet, Pharmacy”. My mom chuckled at that, but she deserves credit too! :) Also, I’m not an employee of their hospital so some explanation of my presence in the cookbook is required. They are selling copies of this to raise money for the March of Dimes foundation (this explains the baby on the cover). I am pretty excited that I officially am a published author! Haha…baby steps. Get it, baby steps?? Baby on cover? You get it.

Continue reading

Caesar Salad (Well, sort of…)

12 Mar

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This is not Caesar salad per se, but the closest that I get to it at home. I don’t have time to deal with eggs, garlic, and anchovies, I save that for the restaurants! You might think it’s not worth dedicating an entire post to lettuce, but something wonderful happens when you chop it up and toss it with ranch dressing, freshly shredded parmesan, and a pinch of salt and pepper. That’s the magic I’m talking about here!  Continue reading

Dinner for 12 strangers

25 Feb

ucladinner

I went to a UCLA alumni event last night called Dinner for 12 strangers. (I’m the third person from the right.) I finally did it, woo hoo! I have been wanting to go to one of these dinners since I was an undergraduate student. But, I didn’t have a car at the time and it was hard to figure out how to get to someone’s house clear on the other side of Los Angeles. Okay, maybe the larger reason was that large social gatherings with complete strangers are not on my list of favorite things in life. At this dinner, though, I happened to know the host and I brought a friend along with me. I think the experience would have been just as enjoyable either way, but it’s hard to take that first step and try something new on your own. Lesson learned here is that sometimes you just have to get out there and who knows, you could have a great time when you least expect it!  Continue reading

Chickpea and Potato Curry

16 Feb

Chickpea and Potato Curry

Dear WordPress friends, it’s been too long! I’m here today to share a recipe for an Indian vegetarian dish that I made this past Wednesday. My mom wrote the recipe and wanted me to test it out to make sure it could be followed by a cook who is new to Indian cooking (i.e. me). As it turns out, my mom forwarded my blog information to a woman at her hospital who is putting together a cookbook with recipes from employees and their family. An “Employee Recipe Book” essentially, to raise money for the March of Dimes foundation. (Just as background, my mom is a pharmacist.) I’m excited to  have my recipes be part of a cookbook! They requested an Indian recipe from us as well, and so that’s why my mom wrote this recipe and had me test it out. I was happy to have another push to learn to make some yummy Indian food. :)

This Chickpea and Potato Curry is vegetarian and very, very healthy. It is packed with protein and full of flavorful spices, including a nice addition of ginger and garlic. (You could always make a ginger-garlic paste to use in recipes like this. I used one that my dad had made earlier in the month.) Fat content is very minimal. This dish can be enjoyed on its own with a side of plain yogurt, over a bed of rice, or with roti. I’ve been trying to cut carbs from my diet lately, so I just had it on its own with the yogurt. It’s very tasty! Sometimes if I have mini pita pockets in the fridge, I also pack one with my lunch so I can dip it into the curry. This is a nice option if you don’t want to make roti.  Continue reading

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