Spiralized Zucchini and Pasta with Red Sauce

Spell check does not recognize the word spiralized. Go figure. As I’m writing this article I keep seeing a red squiggly line under the word that spell check does not recognize. So let’s take a second to find out where this word comes from. Let’s google this!...more

Menu ideas for your vegetarian friends this weekend

Given this is a heavy meat eating weekend in America, I thought I might give you some ideas that are delicious, meat free, easy to prepare and make for an oh so pretty presentation. This white bean and goat cheese appetizer is full of beautiful color and good for you foods. Also you’ll love the way it looks on a plate.  ...more

My Favorite Mushroom Recipes

From time to time, I make dishes using button mushrooms as, apart from tasting delicious, they have various health benefits. In India, in many vegetarian homes, we use button mushrooms as they provide nutrients and minerals in good measure....more

Healthy ice-creams for your little ones. Easy homemade recipes for this summer.

Healthy Ice-creams!!!. You read it right. This summer indulge in a variety of homemade popsicles read ice-creams that you and your child can savour sitting at home.Have you been trying to get your kids to eat healthy food or griping over their indulgences in popsicles or ice-creams? Then take it easy and get them to do both with FRUIT ICE-CREAMS....more

Soyrizo and Nopales Tacos

    Creating dishes with whatever you have in the kitchen can sometimes create amazing things. These simple tacos are super tasty and unique in flavor!...more

4th of July Recipe Roundup

A recipe roundup of some of our favorite foods for 4th of July celebrations!  This year is just flying by so quickly! I can’t believe we’re already halfway through the year and y’all know what that means? Yep, Christmas is right around the corner.But let’s not hurry up the winter holidays just yet. We still have to celebrate one of Summer’s favorite holidays, 4th of July.4th of July is all about celebrating our independence and freedom here in America.My favorite memories from 4th of July are of pool parties, spending time with family and friends, dad lighting up the grill, and trying to stay cool with frozen treats and drinks. And then at nightfall, we would light off the fireworks, my favorite being the sparklers.Oh, how I loved to run around the yard with sparklers in both hands! If I did that now, I’d probably step in a hole and break my hip if I were to do that this year!As with most holidays, it’s really all about the food and drinks. And this year, you don’t have to worry because I’ve got that part covered for you. Well, along with some help from my friends over at Culinary Content Network.I’ve rounded up some of their favorite summer recipes, along with a few from myself, to help make your 4th of July get together a blast....more

A Sweetapolita Sprinkle Extravaganza

Remember when you were a kid and sprinkles made everything better? Oh, sure you do. You'd go to the bakery and be inexplicably drawn to those stupid, dried out sugar cookies just because they were topped with colorful glaze and a butt load of sprinkles. I have to confess I'm still a sucker for anything adorned with a sprinkle. I know old-fashioned, sour cream donuts taste better. Intellectually I am sure of this. But I still gaze longingly at the brightly topped, carnival colored donuts, their doughy interiors nearly caving under the weight of all that sprinkle....more

Today Is National Shrimp Day! Hooray! Shrimp Recipes from MasterChef Winner Claudia Sandoval & More

Savor shrimp in so many ways today; it's National Shrimp Day!-PJ GachToday is National Shrimp Day! Today you have the perfect excuse to go over board (pardon the pun) and have shrimp morning, noon, night and as a between meal snack. Now, you could do the classic chilled shrimp with zesty cocktail sauce, or make yourself a shrimp salad sandwich, but what's the fun in staying with something you've eaten a zillion times before?Read Brined Chicken Wings Sooo Easy to Make!Chef Claudia Sandoval is the newest MasterChef winner. She's provided TQoS with two amazing shrimp recipes for you to try today. In addition to that, there's a recipe I created, and one from Sauza tequila. Read on and get ready to cook. Tajín Shrimp AguachileRecipe courtesy of Chef Claudia Sandoval, winner of MasterChefIngredients:2 pounds (910 g) large shrimp, peeled and deveined2 teaspoons Tajin Powder Seasoning2 tablespoons Tajin Liquid Seasoning1 cup (240 ml) fresh lime juice½ cup (120 ml) fresh orange juice2 fresh chiles de árbol or 3 serrano chiles, stemmed1 yellow onion, thinly sliced into half moons1 large cucumber, thinly sliced into half moons1/2 pound grape tomatoes, quarteredDirections:1. Butterfly the shrimp: On a cutting board, place each shrimp on its side and insert a knife about three-quarters of the way into the outside curve of the shrimp from the head to the tail, making sure not to cut all the way through. Remove the vein with the tip of your knife. 2. Place the butterflied shrimp in a large nonmetallic bowl, toss with tajin, and refrigerate for 10 minutes.3. In a blender, combine the lime juice, and whole chiles, liquid Tajin Seasoning and blend until mixture is liquid.4. Add the onion slices, orange juice and cucumber slices to the shrimp and toss, coating with salt.5. Pour Liquid mixture over shrimp mixture. Refrigerate and allow to rest for a minimum of 30 minutes.Yield: 10 standard portionsStandard serving size = 8 oz.The Lazy Person's Shrimp AlfredoI created this recipe a few years ago, it's easy to make and everyone will think you spent an insane amount of time in the kitchen.Because I experiment when I cook, I don’t always take notice of amounts—it’s more about flavor. Don’t be afraid to play with spices and ingredients. Ingredients: Frozen, cooked, cleaned and deveined shrimp (I prefer Target’s Market Pantry)* Pre-made Alfredo sauce Frozen vegetable mix-corn, carrots, peas and green beans (I prefer Target’s Market Pantry)*  2 teaspoons crushed garlic Olive oil Pepper Pasta—use whatever type of pasta you like. It could be rigatoni, spaghetti, linguine…you get the picture. 1. Defrost enough shrimp for your guests. I used 22 shrimp for myself and Albert. *If you prefer less or more shrimp, it’s up to you. 2. In a saucepot, place enough olive oil to lightly cover the bottom of the pot. Put the burner on medium, wait about 25 seconds or enough time for the olive oil to get warm. 3. Drop the crushed garlic into the pot. As the olive oil gets warmer, you’ll start to smell the garlic. You want to stir the garlic as it gets warm—otherwise it will burn and stick to the pot. 4. When you can smell the garlic, add the Alfredo sauce. Stir the garlic, olive oil and sauce so that it becomes one mixture. 5. Taste the sauce, does it need more garlic? If so, drop some in. 6. Add pepper to taste. Keep the sauce on medium. When you start working with the shrimp and vegetables, turn the burner to simmer. 7. In another pot, add frozen vegetables and defrosted shrimp and water. After the water boils, drain it, then add the shrimp and veg to the sauce. Stir the sauce so that everything is coated in the sauce. Keep the sauce on simmer. 8. Make the pasta. After it’s cooked, drain and plate.More recipes from Chef Claudia after the jump...more