Taco Platter with Mexican Rice

BM #117 : Week 3, Day 3
Theme : Colorful Foods

The platter has :

  1. Taco shells
  2. Flour tortillas
  3. Refried beans
  4. Mexican rice
  5. Guacamole
  6. Shredded cheese
  7. Tomato salsa
  8. Street style corn
  9. Chopped tomatoes
  10. Sour cream
  11. Pineapple soda

Ingredients for Mexican Rice:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 1 jalapeño, chopped
  • 1/2 bell pepper, chopped optional
  • 1 cup long grain rice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika/ chili powder
  • 1 cup water
  • 1 cup tomato sauce/ purée
  • A handful of chopped cilantro
  • Salt to taste

Method:

  1. Select sauté mode in Instant Pot and add the oil. Add the onions, jalapeños, garlic, peppers and sauté for a minute. Add the rice, salt, cumin, chili powder. Sauté for a minute.
  2. Add the water, stir it in. Now the add the tomato sauce/ purée. Don’t stir the sauce because sometimes instant pot throws up “burn” sign. So add the sauce on top and leave it there.
  3. Close the lid and change the program to Manual for 5 minutes. Let the pressure release naturally. Open the lid and mix everything. Add the chopped cilantro and serve on its own or as a filling for tacos.

Linking this post to Kids Delight, event hosted by Vaishali this month.

Instant Pot Tomato Soup

BM #117 : Week 3, Day 2
Theme : Colorful Foods

During the peak corona times, I started stocking up on canned tomatoes. I always keep one or two canned tomatoes, but I had never bought a set of 12 before this. Thankfully i didn’t have to rely on those solely and once we all got adjusted to the new normal, regular grocery shopping resumed.

I had a lot of canned tomatoes with me and that’s when I started looking up soup recipes. Original recipe here uses tomatoes with a choice of substitution for canned tomatoes. I went that route to use up mine. I also looked for an instant pot/pressure cooker recipe so that I can just add everything into the pot and forget about it until it’s done. I served this with a sautéed mushroom sandwich for lunch.

Ingredients:

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 3 cloves of garlic
  • 2 medium carrots, peeled and diced
  • 28 oz can of diced tomatoes (or 1 kilo fresh tomatoes)
  • 1 tablespoon of dried basil or your choice of herbs
  • 2 cups water
  • 1/2 cup cream
  • 1 tablespoon honey
  • Salt and pepper to taste

Method:

  1. Set Instant Pot in Sauté mode. Add the butter (or oil) into the pot. Sauté onions and garlic for a couple of minutes. Add the carrots, tomatoes, basil or herbs of your choice, salt and sauté for another minute.
  2. Add 2 cups of water, pepper and change the mode to Manual. Cook for 8 minutes in Manual mode. Let the pressure release naturally.
  3. Using a hand blender, purée the soup. Change settings to sauté mode again and add honey and cream. Taste test and adjust seasonings if needed. Turn off when it’s all well combined. Serve hot with croutons on top.

Linking this post to Kids Delight, event hosted by Vaishali this month.

Watermelon Pizza

BM #117 : Week 3, Day 1
Theme : Colorful Foods

I made this watermelon pizza towards the end of summer just before the weather started getting cold. It’s a combination of all my son’s favorite food items. Watermelon, yogurt and Kiwis rank among the very top of my son’s favorite food list. He loves flavored yogurt and that’s his go to snack. We stock upon a couple of boxes from Costco all the time. There is added sugar in it, but since it’s a lot more healthier than the alternatives, I don’t bother too much about the sugar.

This is an easy to do “recipe” where you just cut and arrange the watermelon slices. Then you top with whatever fruits you have in your fridge. Like I mentioned my son loves kiwi and so we are always stocked up on that too. I had berries, so used that as toppings too. I went for vanilla yogurt as the “cheese” here. You can add a spoon of yogurt to your slice just before eating it. Weird as the combination sounds, it’s actually works well together!

Ingredients:

  • Watermelon slices
  • vanilla yogurt
  • Fruits of your choice for toppings

Method:

  1. Cut the watermelon into pizza like triangle slices.
  2. On a serving tray, arrange it into a circle. Top with fruits of your choice.
  3. Keep the vanilla yogurt in the center. Serve.

Linking it to Kids Delight hosted by Vaishali this month.

Indian Thali and Platters – Roundup

Here is a recap of the month long blogging marathon. The theme for this month was Thali or platter. For each week, there was a specific theme and I have done the roundup based on that.

For the first week, I chose regional thalis as the theme. The posts were

  1. OnaSadya
  2. Pongal thali
  3. Vinayaka Chathurthi lunch
  4. North Indian Thali

Week 2 theme was Platters.

  1. Chaat Platter
  2. Mezze Platter
  3. Mezze Platter
  4. Breakfast Platter
  5. Taco Platter
  6. Tea time snack platter

Week 3 has thalis highlighting Indian flatbreads.

  1. Peas Paratha Thali
  2. Poori Thali
  3. Thepla Thali
  4. Paneer Paratha Thali
  5. Avocado Paratha Thali
  6. Pudina Lachha Paratha Thali

Week 4 theme was Simple Everyday Thali

  1. Vazhakka MorKuzhambu lunch
  2. South Indian lunch
  3. Poricha Kuzhambu Lunch
  4. South Indian Veggie overload lunch
  5. Coconut Sambar Lunch
  6. Mint Tomato Rice Lunch

The last week had these four posts.

  1. Sandwich platter
  2. Fruit platter
  3. Protein rich South Indian lunch
  4. Lemonade Stand/ Drinks Platter

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

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