7 Chicken Tikka Recipes You Must Try - NDTV Food

My Recipes – Luke Chavez - The Times - Waitsburgtimes

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• My Recipes – Luke Chavez - The Times - Waitsburgtimes
• Hearty recipes: Winter comfort food satisfies appetites - nwitimes.com
• When you’re tired of cooking, these 10 easy recipes help you get food on the table ASAP - The Washington Post
• Quick and healthy: 5 (mostly) plant-based bowl recipes - The Dallas Morning News
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My Recipes – Luke Chavez - The Times - Waitsburgtimes Posted: 27 Jan 2021 09:36 PM PST Flemish weekend delight After a busy week of making quick afterwork meals, there is nothing I love more than spending some quality time in the kitchen over the weekend. Taking my time creating a meal is both meditative and an outlet for my creative energy. For me, nothing in the world of slow food is as satisfying as the art of braising. A gentle simmering pot filling the house with enticing aromas is my idea of a wild weekend. For many years, one of my holiday traditions has been preparing Boeuf Bourguignon, which I make by carefully following a recipe by my original culinary hero, Julia Child. The recipe, as found in my well-worn copy of her seminal book Mastering the Art of French Cooking, is an elaborate two-day event that results in the most sublime example of beef braised in red wine. This past weekend I was craving something similar, but maybe with a less time-consuming production. After some research I came across several recipes for the Belgian dish Carbonnade a la Flamande, which consists of braising beef and onions in beer instead of wine. With just a few ingredients and plenty of time to simmer, the resulting tender beef was a perfect Sunday comfort food experience. Ingredients: 3-4 lbs lean beef chuck, cut into 1 ½" cubes 2-3 large sweet onions sliced 1/4" thick (about 6 cups) Salt & fresh ground black pepper 4 tbsp unsalted butter 1 tbsp olive oil 3 cloves of garlic minced 3 tbsp all-purpose flour 4 cups brown or dark Belgian beer (see notes) 2 bay leaves 3 sprigs fresh thyme destemmed 1 tbsp light brown sugar Chopped flat leaf parsley for garnish Directions: Allow cubed beef to sit at room temperature for one hour. In a Dutch oven melt half the butter with the olive oil over medium high heat. Generously season the beef on all sides with salt and pepper. Working in batches, brown the meat in the oil and butter, 3 minutes per side getting a nice brown crust on edges. Place browned meat in a large bowl and set aside. Don't be alarmed by the dark crusty bits that start forming in pan, it's what the French call fond, and is the foundation layer flavoring the braise. Add the remaining butter and the onions to pan. Lower heat to medium and as the onions begin to release liquid scrape up browned bits at bottom of pan. Cook for 20-25 minutes till onions are a light caramel brown. Add the garlic and stir in for 30 seconds. Then add the flour and stir for a minute, till golden and bubbly. Next, slowly add the first cup of beer, again scraping up all the fond. When fully incorporated, add reserved beef with any accumulated juices, the bay leaves and thyme. Pour in 2-3 more cups of the beer, until the beef is just covered, and bring to a simmer. Cover pan with lid and lower heat to low. Check and adjust the heat to maintain a gentle slow simmer. The beef is done when fork tender, after about 2-3 hours. When done, remove beef from pan and set aside covered. Raise the heat to medium-high and add the brown sugar. Keep stirring as the braising liquid reduces. Check the seasoning, adding more salt and pepper to taste. Stir beef back into thickened liquid and turn off the heat. Allow to rest for 30 minutes. Discard bay leaves. Garnish with chopped parsley and serve with buttered egg noodles or boiled Yukon gold potatoes. Notes: Look for a rich and malty Belgian brown ale, often labeled as Trappist style dubbel. You could also use a domestic Belgian style beer. I used Neddy's Brown Nut Ale made by our friends across town at Laht Neppur Brewing Co. Grab a growler to-go and you will have plenty of beer leftover to serve with dinner. For added zing a tablespoon or two of stone ground mustard could be added at the same time as the brown sugar. As with any braised meat this dish is even better the next day. If you have the time, consider making this a day in advance, and gently reheat on stovetop before serving. Bon appétit, or as Dutch-speaking Belgians say, eet smakelijk!

Hearty recipes: Winter comfort food satisfies appetites - nwitimes.com Posted: 27 Jan 2021 11:30 AM PST Pictured is Vegetarian Chili. This photo shows Instant Pot Mediterranean Lamb Stew. 8 ounces spaghetti 1 tablespoon olive oil 2 cups sliced fresh mushrooms 1/2 cup thinly sliced green bell pepper 1/2 cup thinly sliced onion wedges 1 1/2 cups thinly sliced zucchini 1 can (14 1/2 ounces) diced tomatoes, , undrained 2 teaspoons Rosemary Leaves 1 teaspoon  Garlic Powder 1 teaspoon  Oregano Leaves 1 teaspoon  Thyme Leaves 1/2 teaspoon salt 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided DIRECTIONS: Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated. Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve. Classic Chicken Noodle Soup is featured. Eloise Marie Valadez , 219-933-3365 When temperatures drop and snowstorms are on their way, thoughts turn to filling and hearty dishes to keep us warm. WATCH NOW: Riding Shotgun with NWI Cops: Going airborne with the Aviation Unit Home cooks often look for the heartiest of recipes to serve their families during the winter season. Everything from rich stews and ingredient-packed casseroles to soothing soups and one-pot dishes are perfect comfort food choices during the most brutal of seasons. "Comfort food, in moderation, can be incredibly nourishing on the soul level. Not just the eating of it, but particularly in the act of making it," according to the blog feastingathome.com. "Making comfort food can be really comforting if we allow it – the perfect way to spend a slow and lazy Sunday." Author Lydie Marshall, who wrote the cookbook "Soup of the Day," believes that soup is one of the most comforting of foods. "We love soup for many reasons: when the weather is freezing, a good hot soup is always welcome," she writes. If you'd like to prepare a soup, chili or other hearty dish this winter, try one of the following recipes. VEGETARIAN CHILI Servings: 6 Start to finish: 1 hour, 15 minutes 4 teaspoons canola oil 1 (8 ounce) package 5 grain tempeh, crumbled into 1/4 inch pieces 1 tablespoon cumin seeds 2 carrots, peeled and cut into 1/2 inch pieces 1 onion, chopped fine 1 red bell pepper, stemmed, seeded, and cut into 1/2 inch pieces 9 garlic cloves, minced 2 tablespoons chili powder 1 teaspoon minced canned chipotle chile in adobo sauce Salt and pepper 3 cups water 1 (28 ounce) can no-salt-added crushed tomatoes 1 (15 ounce) can no-salt-added kidney beans, rinsed 1 teaspoon dried oregano 1 cup frozen corn 1 zucchini, halved lengthwise, seeded, and cut into 1/2 inch pieces 1/2 cup minced fresh cilantro Lime wedges Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering. Add tempeh and cook until browned, about 5 minutes; transfer to plate and set aside. Add cumin seeds to now-empty pot and cook over medium heat, stirring often, until fragrant, about 1 minute. Stir in remaining 1 tablespoon oil, carrots, onion, bell pepper, garlic, chili powder, chipotle, and 1/4 teaspoon salt and cook until vegetables are softened, 8 to 10 minutes. Stir in water, tomatoes, beans, and oregano, scraping up any browned bits. Bring to simmer and cook until chili is slightly thickened, about 45 minutes. Stir in corn, zucchini, and tempeh and cook until zucchini is tender, 5 to 10 minutes. Stir in cilantro and season with pepper to taste. Serve with lime wedges. From Associated Press INSTANT POT MEDITERRANEAN LAMB STEW Servings: 6 Start to finish: 2 hours in the Instant Pot, 9 hours in a slow cooker, or 4 hours on the stovetop or in the oven 1/4 cup flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 2 pounds 1-inch cubes lamb shoulder or lamb stew meat 2 tablespoons olive oil, or as needed, divided 1/2 cup sliced leeks 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 cup diced fennel 1 teaspoon crushed dried rosemary 2 tablespoons brandy or cognac 1 (28-ounce) can diced or crushed tomatoes 1 (15-ounce) can chickpeas, drained and rinsed 2 cups beef broth 1 bay leaf Chopped fresh parsley to serve In a large shallow bowl combine the flour, salt and pepper. Add the lamb meat and toss to coat it. Place the inner pot into your Instant Pot. Press the Saute button, and then use the Saute or Adjust buttons (depending on your model) to select the "Normal" or middle temperature. Add 1 tablespoon of the olive oil to the pot, and let it heat for 1 minute. Add the lamb in two batches and brown on at least a few sides of the cubes, about 2 minutes per side (if you want to brown all of the sides, go ahead, but it's not necessary, and often the pieces of meat aren't really six-sided "cubes"). Remove the meat with a slotted spoon to a plate, add the remaining tablespoon olive oil if there is not oil in the pan, and repeat with the other half of the lamb. Add the leeks, carrots, celery and fennel to the pot and saute without the lid on for 5 minutes, until everything is slightly tender. Stir in the rosemary, then add the brandy to the pot and stir for 1 minute. Add the tomatoes, chickpeas, broth, bay leaf and lamb, and stir to combine. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure Level Button to select high pressure. Set the timer for 45 minutes. Note that the timer will not start to count down until the correct pressure has been achieved. When the Instant Pot beeps, press Cancel. Let the pressure come down slowly for 30 minutes. Release the sealing valve, remove the lid and serve hot in bowls, with parsley sprinkled over the stew. From Associated Press Cheesy Vegetable Spaghetti Pie 8 ounces spaghetti 1 tablespoon olive oil 2 cups sliced fresh mushrooms 1/2 cup thinly sliced green bell pepper 1/2 cup thinly sliced onion wedges 1 1/2 cups thinly sliced zucchini 1 can (14 1/2 ounces) diced tomatoes, , undrained 2 teaspoons Rosemary Leaves 1 teaspoon  Garlic Powder 1 teaspoon  Oregano Leaves 1 teaspoon  Thyme Leaves 1/2 teaspoon salt 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided DIRECTIONS: Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated. Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve. From McCormick CLASSIC CHICKEN NOODLE SOUP Servings: 8-10 Start to finish: 1 hour 4 pounds bone-in, skin-on chicken thighs, trimmed Salt and pepper 1 tablespoon vegetable oil 1 onion, chopped 12 cups water 2 bay leaves 1 pound boneless, skinless chicken breasts, trimmed 1 tablespoon vegetable oil 1 onion, chopped fine 1 carrot, peeled and sliced thin 1 celery rib, halved lengthwise and sliced thin 2 teaspoons minced fresh thyme 6 ounces wide egg noodles 1/4 cup minced fresh parsley Salt and pepper For the broth Pat thighs dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until smoking. Cook half of thighs skin side down until deep golden brown, about 6 minutes. Turn thighs and lightly brown second side, about 2 minutes. Transfer to strainer set in large bowl. Repeat with remaining thighs and transfer to strainer; discard fat in bowl. Pour off fat from pot, add onion, and cook over medium heat until just softened, about 3 minutes. Meanwhile, remove and discard skin from thighs. Add thighs, water, bay leaves, and 1 tablespoon salt to pot. Cover and simmer for 30 minutes. Add chicken breasts and continue simmering until broth is rich and flavorful, about 15 minutes. Strain broth into large container, let stand for at least 10 minutes, then remove fat from surface. Meanwhile, transfer chicken to cutting board to cool. Once cooled, remove thigh meat from bones, shred, and reserve for another use (can refrigerate for up to 2 days or freeze for up to 1 month). Shred breast meat and reserve for soup. For the soup: Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion, carrot, and celery and cook until onion has softened, 3 to 4 minutes. Stir in thyme and broth and simmer until vegetables are tender, about 15 minutes. Add noodles and shredded breast meat and simmer until noodles are just tender, about 5 minutes. Off heat, stir in parsley and season with salt and pepper. Serve. Restaurant Scene Diners can pop into Chesterton's Northside Diner for a plate of comfort food, a good burger, ice cream sundae, a hearty breakfast and much more. The eatery, located in downtown Chesterton, is a small, cozy restaurant with a retro vibe. One can easily feel as though you've stepped into a diner from the 1950s. Northside Diner is decorated with pictures of old-time movie stars and musicians, a jukebox and murals painted on the outside wall. The restaurant is open from 6 a.m. to 3 p.m. daily and attracts a good amount of people for breakfast, lunch or just a quick snack. When we visited on a recent Saturday for lunch, the restaurant was packed. Though it was a full house in the diner, service was quick. We decided on a variety of dishes, including a Denver Omelet ($6.89); House Breaded Fried Lake Perch Basket ($7.89); and a Hot Turkey Sandwich ($7.69). For dessert, we ordered a Hot Fudge Sundae ($2.85). All the dishes at the eatery are ample. The omelet came with a good portion of hash browns while the perch basket was accompanied by coleslaw. The turkey sandwich was served open-faced with the traditional mashed potatoes and gravy. The perch was lightly breaded, not greasy and was perfectly cooked. On Northside Diner's menu, guests will find a variety of items including Homemade Biscuits and Gravy; assorted egg dishes called Chicks; a Pork Roast Omelet; Steak Omelet; Chorizo Tacos; Belgian Waffles; Chicken and Waffles; BLT Ranch Chicken Hoagie; Country Fried Steak Sandwich; Chicken Malibu; Popcorn Shrimp Basket; Clam Basket; and other dishes. A kid's menu is featured under the Cool Kid's Lunch Box and dishes are  priced at $5.29. Kid's choices include Mini Corn Dog Basket; Grilled Cheese or a Knuckle Sandwich, which is a hamburger. A variety of sides, shakes and other items are available at the restaurant. 12 Things to do in the Region this week If you're looking for a good breakfast dish, a hearty sandwich or a Greek specialty, visit Pappas Restaurant and Bar in Crown Point. The restaurant, which is located off Main Street, is an eatery with a pleasant and contemporary setting and a menu filled with assorted recipes. Whether you visit Pappas for breakfast, lunch or dinner, you'll be sure to find something to please your palate. We visited Pappas for dinner on a recent Monday and chose to sit in the bar area. Piped in music played contemporary sounds as we read the menu. The portions are ample at Pappas so although the starters section of the menu was tempting, we decided on just a main entree since it was accompanied by sides. Our dinner choice was the Village Chicken ($11.99), which was prepared Greek-style with garlic, oregano and lemon. The skin was crispy. When ordering this entree, guests should be prepared to wait 20 minutes. We started with a garden salad with creamy garlic dressing and also ordered lemon rice soup, which was thick and flavorful. Among other dishes on the menu at Pappas are Athenian Pork Chops, BBQ Baby Back Ribs, Sirloin Stir Fry, Prime Rib, various burgers including The Bleu, The Greek, Smokey Mountain, Chipotle Sunrise and others. Croissant sandwiches, Triple Deckers, Wraps and more are available. For Starters, guests may order items such as Cheese Curds, Avocado Fries, Loaded Gyro Wedges, Fried Pickles and Saganaki. If you have a taste for seafood, Pappas offers Garlic Grouper, Lake Perch, Ocean Perch, Salmon Bowl, Lemon Pepper Tilapia and other selections. On the Classic Comforts section of the menu, diners can order a Meatloaf Stack, Beef Manhattan, Braised Lamb, Spanakopita, Mousaka and more. It's a sure bet you won't leave Pappas hungry. 12 Things to do in the Region this week Have a taste for a favorite Mexican recipe? Visit San Luis Restaurant in Whiting for a South of the Border food fix. The small eatery, which is filled with colorful decor, is located in Indianapolis Boulevard. On the menu, guests will find a variety of traditional favorites as well as some items not often seen on the menu at other eateries. For instance, dishes such as the Carne Adobada, ($11.99) which is pork steak, thinly sliced and marinated and served on a steaming hot plate, is served with a spicy rich sauce. It's a dish not often found on many Mexican restaurant menus. Another noteworthy dish is the Rico Molcajete Choriqueso ($10.95), which is a combination of tomatillo red sauce, melted cheese, chorizo, grilled onions, jalapeno toreado, nopal and beans. During our visit to San Luis, we tried the traditional flautas ($8.99), which came with rice and beans, as well as the Carne Adobada. The flautas, which were filled with chicken, had a good crunch and were lightly spiced. The Carne Adobada came with rice and beans as well as guacamole and a side of French fries. Among menu items at the restaurant are Gordita Dinners, Enchiladas, Bistec A La Mexicana, Lomo en Chile de Arbol, Chile Relleno Dinners, Camarones A La Hacienda, which is shrimp covered in melted cheese, Shrimp Cocktail and more. Mexican breakfasts are also featured at San Luis. A Children's Menu is available and stars dishes such as Mini Quesadillas, Mini Tacos, Mini Burritos and Chicken Nuggets. Diners interested in ordering a grilled dish can choose the Parrillada Mexicana, which features a variety of meats and vegetables served on a grill. Various Mexican-style drinks, including horchata, which is rice water, are available at the restaurant. 12 Things to do in the Region this week If your sweet tooth is craving something decadent, head on over to La Michoacana Compi in Lansing. The Mexican ice cream/snack shop is located at 19283 Burnham Ave. La Michoacana Compi features homemade ice cream in assorted flavors made on the premises as well as other snacks, drinks and more. Entering the eatery, one will find a friendly atmosphere with brightly colored walls and pictures of delicious looking sweet treats on the walls and on the front of the ice cream cases. During a recent visit to the shop, we opted for an ice cream treat as well as another snack. We chose the Banana Split ($5.75) and the Chicharrones Preparados ($5.50). For the Banana Split, we chose three ice cream flavors - Pine nut, Mango and Buttered Pecan. The Chicharrones Preparados is a snack made with pork rinds and features various ingredients on a fried rectangle-shaped chicharrones de harina. It was topped with cabbage, cheese, avocados and pickled pork rind and then sprinkled with hot sauce. Both were tasty selections. Among other items on La Michoacana's menu are Dorilocos prepared ($5.50), which are similar to a walking taco and features assorted ingredients piled into a bag of Doritos; Corn/Elotes ($2.50); Paletas or ice cream bars ($1.50 to $1.70); Milk Shakes ($3.50, $4.50 and $5.50); and more. The eatery also sells Tortas or sandwiches ($4.75). Ice cream is available in a cup or cone. Unique ice cream flavors can be found at the shop. Among the flavors are everything from Pine nut and Tequila to Cheesecake, Butter Pecan, Chocolate, Nuez (which is nut); Strawberry and more. Paletas also come in assorted flavors and flavor combinations as well. Looking for something a little out of the ordinary? Step into La Michoacana Compi. 12 Things to do in the Region this week: Fans of old-fashioned supper clubs will want to check out Town Club Steak and Seafood Restaurant in Highland. The restaurant, which dates to 1947, has the feel and intimate atmosphere associated with supper clubs from decades ago. Fans of hefty steaks, chops and assorted seafood will welcome a visit to the eatery. While it was originally established more than seven decades ago, proprietor Mark Hines has owned Town Club since 1988. At Town Club, guests will find an assortment of dishes. Many of them have been popular at the restaurant for decades. If it's a steak, an order of perch or delicious chops you crave, you'll find it all here. The eatery also has a homey vibe as owner Hines often greets diners visiting the eatery. Guests may sit in the bar area or the main dining room. On the menu, guests will find assorted dishes such as Frog Legs, ($22.95); 10-ounce Ribeye Steak ($22.95); French Fried Jumbo Shrimp ($22.95); Corn Fed Indiana Duck ($20.95); Famous Fried Chicken ($16.95); Lake Perch Sandwich ($9.95); Big Bertha roast beef sandwich ($9.95); Talk of the Town chicken sandwich ($9.95); and more. Relish trays accompany all meals. Guests may also visit on days where there are popular specials, such as on Wednesdays, dubbed Taco Wednesdays. On Taco Wednesdays, diners can order a taco recipe that's been served for decades at the restaurant. A prime rib taco is also featured. Town Club often has various specials for different holidays as well. With Valentine's Day coming up, Hines will be offering assorted specials. Call the restaurant or visit the website for more information on what's available. 12 Things to do in the Region this week If you're out for a night of gaming or you're taking in a show at Blue Chip Casino, you may want to stop at Nelson's Deli for a bite to eat. The 24-hour eatery located at the main entrance of Blue Chip Casino in Michigan City features a menu starring assorted items from burgers and hot dogs to specialty sandwiches, gourmet coffee, ice cream from Valpo Velvet, pizza and other dishes. We visited Nelson's Deli on a recent Friday for a late meal and found the restaurant packed with diners. Many customers ordered dishes to carry out while a good number dined in. The walls of the restaurant are decorated with  a mix of pictures of various dishes served at Nelson's as well as nostalgic photos of Boyd gaming properties. Our choice for dinner was the Italian Beef Sandwich ($9.75) as well as the Chili Cheese Dog ($4.95). The Italian Beef Sandwich was packed with meat and featured au jus served on the side. The dish also came with French fries. There was a good amount of chili and cheese poured over the hot dog and that dish also was accompanied by French fries. The fries served at Nelson's are more on the crispy crunchy side and actually reheat very well at home. Among other dishes on the Nelson's menu are Chef's Salad, $8; Grilled Ham and Cheese ($9.75); Chicken, Bacon and Swiss Sandwich ($9.75); Prime Rib Sandwich ($12.25); and other selections. Breakfast items are also served at the eatery in addition to gourmet cake slices, brownies, cheesecake, cookies, specialty coffee and other desserts. The restaurant also offers a sandwich of the month. For February, the Sandwich of the Month is a Buffalo Chicken Sandwich with Fries for $9. If your taste buds are craving a sandwich, burger or specialty bowl, stop at Athens Pita for lunch or dinner. The restaurant, which opened earlier this month, has a menu filled with dishes such as gyros, hamburgers, quesadillas, chicken sandwiches, fries, shakes and other sweets. Athens Pita took over the location formerly housed by Jimmy's Burgers and Wings. The small eatery features blue and white hues with a sports theme. During a recent Monday early afternoon lunch, we decided to try one of the unique specialties on the menu. We ordered the Greek Style Quesadilla ($12.99) and weren't disappointed. The Quesadilla, which resembles a pizza, was a hefty helping and stuffed with a variety of ingredients. Our quesadilla featured a pita on the top and bottom that was stuffed with chicken, bell peppers, mozzarella and feta cheeses, tomato and Greek sauce. The dish was served with Greek Fries, which had feta cheese, Greek spices and Athens sauce. Among other items on what's called the "Yeeros" menu are Gyros Sandwich ($5.99); the Athens Burger ($4.99); Gyros Cheeseburger ($7.99); Grilled Chicken on a Pita ($4.99); the Zeus Athens Single Burger ($9.99); and more. Guests may also order from the segment of the menu which offers a choice of Pita, Wraps and Bowls and then pick their own protein, toppings, sauces and dressings. Protein choices include Grilled Chicken, Chicken Yeero, Steak Yeero, Gyro Meat and Falafel. Toppings include hummus, spinach, olives, onions, corn, chickpeas, Greek salad and other ingredients. Among sauces are Tahini Sauce, Ranch Sauce, Greek Garlic Sauce and Spicy Athens Sauce. Athens Pita also delivers. 12 Things to do in the Region this week If you'd like an interactive dining experience, plan to visit Kui Korean BBQ in Highland. The eatery, on Indianapolis Boulevard, beckons with its modern look featuring Asian decor, a quaint bar at the restaurant's entrance and a menu starring Korean BBQ staples, other prepared Korean recipes and assorted specials. When we visited Kui on a recent Saturday afternoon for an early lunch, diners were just starting to fill the eatery. By the time we were finished with our meal an hour later, more customers were seated and enjoying their meals. After taking a good look at the menu and asking our waiter a variety of questions, we decided to try the "cook your own" barbecue experience. We also ordered an already prepared dish. In the BBQ category, we chose the Top Angus ($22). Our prepared dish was the Pork Bulgogi ($14), which is pork with vegetables in a spicy sauce. Guests choosing a BBQ dish will use the hot plate/grill in the middle of the table to cook their food. Our waiter brought us soup to begin the meal and also a variety of starters, including kimchi, red beans and fish cake. Two sauces are also served to go with the BBQ. The interactive cooking experience proved fun and a good way to engage with your dining companions. Among various dishes on the restaurant's menu are Spicy Kimchi Stew; Red Curry Tofu; Broccoli Shrimp; Vegetable Bibimbap; Kalbi Soup;  Ja Jang Myeon, which is an egg noodle dish and more. The restaurant also has various beverages, including an assortment of cocktails and spirits. Our beverage for lunch was a Korean pear juice, which had a slightly sweet taste and a bit of pulp in it. Kui also offers carry-out service. 12 Things to do in the Region this week One of the newest eateries in the Region is quickly becoming "the" hot place to visit for breakfast and lunch. Avgo, translated "egg" in Greek, is located on Wicker Avenue in St. John. The restaurant, which opened a month ago, is owned by the Klideris family. Members of the Klideris family are the owners/operators of a Region empire of eateries which includes Theo's Steak and Seafood in Highland, Chop House in St. John, Prime Steakhouse in Crown Point and Umi Sushi and Lounge in Crown Point. At Avgo, diners will find creative, delicious dishes crafted from quality ingredients. Its menu features a good selection of breakfast dishes as well as lunch items, which include sandwiches and various other entrees. We visited Avgo for breakfast on a recent Saturday morning. The eatery was filled with diners enjoying a number of hearty dishes. We decided to try a few breakfast creations. Our order consisted of  Olympia Yogurt ($5.99); The Maryland Benedict ($12.99); The Aristocrat Biscuits and Gravy ($13.99); and the Banana Split French Toast ($9.99). All of the dishes proved delicious. Our waitress informed us that the Greek yogurt was homemade on the premises. Even the whipped cream on the French toast, which was thick and sweet, was crafted in the kitchen, she said. The Maryland Benedict veered away from the traditional eggs Benedict in that it featured crab cakes instead of English Muffins. Poached eggs were served in a bowl on the side in Hollandaise sauce. The French toast also starred caramelized bananas and walnuts. Avgo's Aristocrat Biscuits and Gravy featured homemade biscuits along with two eggs. The yogurt was served with an ample portion of fruit. All portions at Avgo are large and diners surely won't leave hungry. The restaurant's menu also stars assorted omelets including those with names such as Viva Mexicana, My Father and Gemato. French Toast selections include Salted Caramel, Velour Supreme and Pretzel Croissant while Pancakes available include Berry Tart,  Upside-Down Pineapple and Carrot Cake. Diners wishing to enjoy a cocktail or spirit may do so beginning at 7 a.m. The restaurant has a full menu of cocktails. They include Mimosas, Bloody Marys, Tequila Sunrise, Peach Bellini Martini, Moscow Mules, Beer, Champagne, Wine and much more. 12 Things to do in the Region this week Walking into Amici Grill and Pizzeria recently, the aroma of fresh garlic and tomato wafted through the eatery. The restaurant, located on Ridge Road in Highland, stars menu highlights such as specialty pizzas, pasta, assorted sandwiches, salads, burgers and more. Amici, which boasts a comfortable setting, is currently preparing to open another location in Valparaiso soon. During a recent Monday night visit to Amici, we ordered a pizza from the Create Your Own Pizza category. We went with a simple creation - chunk sausage and onion. Our order also included Chicken Parmigiana Pasta and the Garlic Knots, which are one of the eatery's signature items. The meal started with the Garlic Knots, which are essentially cheesy/garlic rolls. They included a decent amount of grated cheese, homemade garlic butter and were served with a marinara sauce. The pizza featured a crispy thin crust and the Chicken Parmesan Pasta starred breaded chicken tenders cut in pieces and mixed in with the marinara, pasta and cheese. All the dishes were hits at our table and were even tasty as leftovers the next day. Among other items on the menu at Amici are Gyro Fries, Jumbo Wings, Buffalo Shrimp, Greek Salad, The Meat Lovers Pizza, Veggie Deluxe Pizza, Gyros Pizza, Penne alla Vodka, Cajun Chicken Pasta, the new Sausage and Pepper Pasta, Shrimp Dinner, Chicken Wings Dinner and more. Sandwiches include Italian Beef, Bacon Chicken Ranch, Meatball Sandwich, Philly Cheesesteak, Veggie Hoagie, the Ultimate BLT, Fiery Chicken Sandwich and others. Kids Meals are also available at the restaurant. They include Pita Pizza, Grilled Cheese Pita, Chicken Tenders and Spaghetti with Garlic Bread. On the dessert menu, diners will find items such as Baklava, Chocolate Chip Pan Cookie, Layer Cake and Triple Chocolate Chip Brownie A La Mode. Diners who still hunger for the fare once served at the famed Mexican Inn restaurant on Chicago's Southeast Side will be delighted to know those tacos are back on the scene. The Taco Dive, which features some of the former Mexican Inn favorites, debuted on Whiting's 119th Street in the fall. The eatery is owned by David Jimenez, whose late uncle Mario Cornejo Sr. operated Mexican Inn. Jimenez also formerly owned Taco Trader in Dyer, which is now closed. He vowed he'd be back to offering his family's Mexican fare when Taco Trader closed in 2016. "We opened in October and it's been going like gangbusters," Jimenez said. He added word is spreading that the eatery has opened and those who missed and loved Mexican Inn's crunchy and soft cheese tacos as well as other Mexican restaurant fans have been visiting the eatery for their fix. We visited The Taco Dive on a recent Sunday for an early lunch. The eatery's interior sports bright, beach-like, surfing and diving decor. Music plays in the background and TVs are also featured at the eatery. The Taco Dive's menu features assorted tacos from Crispy Beef and Crispy Chicken to Soft Cheese; Tostada Dinner; Cali Burrito; The Sloppy Jose; The Sonoran Hot Dog; Taco Nachos; and other dishes. While the menu isn't huge, the tacos are what this place is all about and customers primarily visit for the Dive's taco selection. During a recent visit, we ordered the Combination Dinner ($12) which came with a choice of two tacos, one soft cheese taco and a side of rice or beans or half and half rice/beans. We chose one Crispy Beef Taco and one Crispy Chicken Taco. The tacos were just as good as we remembered from Mexican Inn. And the soft cheese, which the menu states "It's a 95th and Ewing thing," was delicious. The soft cheese is essentially a corn tortilla rolled and smothered in cheese sauce and filled with cheese. Tacos sell for two for $6 or 3 for $8. The restaurant also has a Kid's Meal ($5). Sides available at the eatery include Rice, Beans, Fresh-Cut Fries, House-made Crema, Side Salad and more. Beer, wine and assorted soft drinks are available. The Taco Dive also sells Jarritos and Mexican Coca Cola. Catering packages are also available. During the holiday season or most any time of year, food fans can't go wrong with a meal from Butterfingers. Butterfingers has two locations in the Region - one in Munster's Market Square and another in Highland. The small eatery features items that can be enjoyed as a dine-in meal or for carry-out. Its menu stars everything from sandwiches, salads and soups to an assortment of sweets. We stopped at Butterfingers for an early lunch on a recent Monday. Just looking at the offerings in the cases at the eatery can start one's mouth watering. Salads that were featured in one of the cases included the signature Butterfingers Chicken Salad to Red Bliss Potato Salad. Assorted pastries and cakes featured included various gourmet cupcakes, Red Velvet Cake, German Chocolate Cake, Raspberry Fudge Cake and more. We decided to try the Asian Chicken Salad, which had a sweet/sour type of dressing and featured nice size pieces of chicken, pasta, yellow peppers and pea pods. At Butterfingers, salads and entrees are priced by the pound. Items such as sandwiches, cupcakes and rolls are charged by the piece. There are also combination lunches available where guests may order either a boxed lunch ($12.95) or bag lunch ($9.75). In addition to the sweets, breads, salads, among entrees often on the menu at Butterfingers are Stuffed Red Peppers, Vegetable Lasagna, Pork Tenderloin with Apricot Mustard, Honey Baked Chicken Breast and other dishes. During the holiday season, there are also a variety of special items. Visit the website to see what's available on a current day or during specific holidays. If you'd like to order food for a gathering or party, Butterfingers offers assorted party trays. 12 Things to do in the Region this week If you'd like a special brew to go with your lunch or dinner entree, visit Byway Brewing Company in Hammond. The restaurant, which has a contemporary minimalist setting and a high ceiling, features windows that look into the actual brewery. On the menu at Byway's taproom, guests will find a variety of brews as well as food offerings from burgers and salads to assorted sandwiches, entrees including mac and cheese, meat dishes and more. Small plates are also a highlight here. The brewery's menu is presided over by Chef Brian Rance, who recently competed in The Times' Chefs of Steel contest. Rance and his team of cooks have come up with a variety of creative offerings for the brewery's menu. Rance believes in experimentation and he regularly discusses what he'll feature on his menu with the brewers at the establishment so as to come up with offerings that pair well together. We visited Byway on a recent Monday night. We sat near the window and could easily see the entire room from our table. During our visit, we thought we'd try the Gamma Ray Enchiladas that won raves in the Chefs of Steel contest and had been featured on the menu prior to and after the competition. Our server unfortunately told us they weren't available at this time. But there were a variety of other selections that sounded appetizing. We decided on the Jack Burton, ($15), which was a spicy garlic noodle bowl which featured pork belly, baby bok choy, sprouts, carrots, cilantro and chiles. The dish definitely proved spicy but wasn't so hot that you couldn't eat it. Among other items on the menu are Poutine ($12); the White Lotus Salad ($12);  Black Force Domain ($12), which are spice-rubbed wings; The Brimstone Sandwich ($12), which is made with pan-fried spicy chicken, red onion, charred tomatoes, house hot sauce, serrano mayo and smoked bleu cheese; The O.G. ($14), which is the brewery's house burger; Fried Chicken ($17); and Tango & Hash ($14); which is corned beef, roasted potatoes, sweet-spicy mustard and poached eggs; and more. On the brew menu, guests will find a variety of choices including PNW Golden Maine Ale; Orange is the New Wheat; Pale Rider; Byway to Hell; Evalina and Maple Bourbon Rare Eagle. Fans of food and music will always enjoy a visit to Hard Rock Cafe at Four Winds Casino in New Buffalo, Michigan. The rockin' eatery debuted on the scene in 2012 when musician Sheryl Crow and Uncle Kracker were given the honor of christening the eatery during a guitar-smashing ceremony. It's tradition that whenever a Hard Rock Cafe is opened, there's a guitar-smashing ceremony to mark the occasion. Walking into the cafe, anyone's eyes immediately turn to the many articles of clothing, instruments and other memorabilia decorating the walls and cases of the eatery. Everything displayed pays homage to the rock industry and its stars. A stage is situated in the center of the restaurant where guests can occasionally enjoy performances by solo artists and bands. When live musicians aren't playing, guests may watch TVs situated around the restaurant or listen to piped-in music. If you'd like to get some rock-related souvenirs or souvenirs of the restaurant itself, visit the gift shop The Rock Shop at the front of Hard Rock Cafe. We visited Hard Rock Cafe on a recent Sunday night and were seated in a booth not far from the stage area. After checking out the eatery's menu, we decided on the Spinach and Artichoke Dip as a starter and Twisted Mac Chicken and Cheese for our entree. The dip was a creamy creation and was served with pita chips. The mac and cheese proved flavorful and had bits of red pepper in it. It was an ample portion and also included garlic bread. Among other items on the Hard Rock Cafe menu are Wings, All-American Sliders, The Legendary Burger, California-Style Cobb Salad, Grilled Norwegian Salmon, assorted burgers, steaks, seafood, desserts and drinks. While visiting the cafe, we looked at some of the items on display. Among memorabilia was an outfit worn by Prince, items from Johnny Cash, The Supremes, Ricky Nelson and more. 12 Things to do in the Region this week If you're looking for someplace trendy to sit and enjoy a cocktail and appetizer portions, spend a little time at Sips and Stones. Sips and Stones Lounge and Eatery is located in a strip mall on Wicker Ave., not far from bustling Route 41. The eatery, which sports a hip club vibe, is a small, cozy establishment. Its drink menu is filled with specialty cocktails, drinks labeled Classic Libations, Potions & Elixirs as well as other alcoholic beverages, wines and more. Have a taste for a savory bite? Sips and Stones has assorted dishes to share. It's similar to a tapas-style dining experience. Guests will find everything from Meatballs, King Crab Dip with Tortilla Chips to Classic Fries with Parmesan Drizzle and Tomatillo Salsa on the menu. We visited Sips and Stones on a recent Friday evening. The eatery was pretty full but there were a couple of tables to choose from in the little annex to the main dining room or the main dining room itself. Guests may also sit at the bar. We chose a table near the door and faced the TV, which is above the bar. Trendy piped-in music played throughout the establishment while we were there. After looking at the menu we decided on a few different dishes. Our choices that day were the Dates, ($9), which were stuffed with jalapeno and wrapped with bacon; Avocado Rolls ($9), which were wonton-wrapped guacamole served with a sweet and spicy dipping sauce; as well as Scallops ($15). We also tried a specialty non-alcoholic drink that was made impromptu by the eatery's bartender. It was a blend of juices, ginger beer and featured an edible flower. It proved to be a good blend and wasn't too sweet or bitter. The dishes we ordered were good choices, particularly the scallops, which were pan-seared and served over arugula. Among other items on the menu are Sweet Fries ($8); Pork Tacos ($9); Flatbread ($14); Flautas ($9); and assorted sweet treats. 12 Things to do in the Region this week Restaurant Scene: Go back in time at Northside Diner in Chesterton There are plenty of unique places to dine in the Region. The Times' Eloise Valadez has visited a few. See what she has to say here. Diners can pop into Chesterton's Northside Diner for a plate of comfort food, a good burger, ice cream sundae, a hearty breakfast and much more. The eatery, located in downtown Chesterton, is a small, cozy restaurant with a retro vibe. One can easily feel as though you've stepped into a diner from the 1950s. Northside Diner is decorated with pictures of old-time movie stars and musicians, a jukebox and murals painted on the outside wall. The restaurant is open from 6 a.m. to 3 p.m. daily and attracts a good amount of people for breakfast, lunch or just a quick snack. When we visited on a recent Saturday for lunch, the restaurant was packed. Though it was a full house in the diner, service was quick. We decided on a variety of dishes, including a Denver Omelet ($6.89); House Breaded Fried Lake Perch Basket ($7.89); and a Hot Turkey Sandwich ($7.69). For dessert, we ordered a Hot Fudge Sundae ($2.85). All the dishes at the eatery are ample. The omelet came with a good portion of hash browns while the perch basket was accompanied by coleslaw. The turkey sandwich was served open-faced with the traditional mashed potatoes and gravy. The perch was lightly breaded, not greasy and was perfectly cooked. On Northside Diner's menu, guests will find a variety of items including Homemade Biscuits and Gravy; assorted egg dishes called Chicks; a Pork Roast Omelet; Steak Omelet; Chorizo Tacos; Belgian Waffles; Chicken and Waffles; BLT Ranch Chicken Hoagie; Country Fried Steak Sandwich; Chicken Malibu; Popcorn Shrimp Basket; Clam Basket; and other dishes. A kid's menu is featured under the Cool Kid's Lunch Box and dishes are  priced at $5.29. Kid's choices include Mini Corn Dog Basket; Grilled Cheese or a Knuckle Sandwich, which is a hamburger. A variety of sides, shakes and other items are available at the restaurant. 12 Things to do in the Region this week If you're looking for a good breakfast dish, a hearty sandwich or a Greek specialty, visit Pappas Restaurant and Bar in Crown Point. The restaurant, which is located off Main Street, is an eatery with a pleasant and contemporary setting and a menu filled with assorted recipes. Whether you visit Pappas for breakfast, lunch or dinner, you'll be sure to find something to please your palate. We visited Pappas for dinner on a recent Monday and chose to sit in the bar area. Piped in music played contemporary sounds as we read the menu. The portions are ample at Pappas so although the starters section of the menu was tempting, we decided on just a main entree since it was accompanied by sides. Our dinner choice was the Village Chicken ($11.99), which was prepared Greek-style with garlic, oregano and lemon. The skin was crispy. When ordering this entree, guests should be prepared to wait 20 minutes. We started with a garden salad with creamy garlic dressing and also ordered lemon rice soup, which was thick and flavorful. Among other dishes on the menu at Pappas are Athenian Pork Chops, BBQ Baby Back Ribs, Sirloin Stir Fry, Prime Rib, various burgers including The Bleu, The Greek, Smokey Mountain, Chipotle Sunrise and others. Croissant sandwiches, Triple Deckers, Wraps and more are available. For Starters, guests may order items such as Cheese Curds, Avocado Fries, Loaded Gyro Wedges, Fried Pickles and Saganaki. If you have a taste for seafood, Pappas offers Garlic Grouper, Lake Perch, Ocean Perch, Salmon Bowl, Lemon Pepper Tilapia and other selections. On the Classic Comforts section of the menu, diners can order a Meatloaf Stack, Beef Manhattan, Braised Lamb, Spanakopita, Mousaka and more. It's a sure bet you won't leave Pappas hungry. 12 Things to do in the Region this week Have a taste for a favorite Mexican recipe? Visit San Luis Restaurant in Whiting for a South of the Border food fix. The small eatery, which is filled with colorful decor, is located in Indianapolis Boulevard. On the menu, guests will find a variety of traditional favorites as well as some items not often seen on the menu at other eateries. For instance, dishes such as the Carne Adobada, ($11.99) which is pork steak, thinly sliced and marinated and served on a steaming hot plate, is served with a spicy rich sauce. It's a dish not often found on many Mexican restaurant menus. Another noteworthy dish is the Rico Molcajete Choriqueso ($10.95), which is a combination of tomatillo red sauce, melted cheese, chorizo, grilled onions, jalapeno toreado, nopal and beans. During our visit to San Luis, we tried the traditional flautas ($8.99), which came with rice and beans, as well as the Carne Adobada. The flautas, which were filled with chicken, had a good crunch and were lightly spiced. The Carne Adobada came with rice and beans as well as guacamole and a side of French fries. Among menu items at the restaurant are Gordita Dinners, Enchiladas, Bistec A La Mexicana, Lomo en Chile de Arbol, Chile Relleno Dinners, Camarones A La Hacienda, which is shrimp covered in melted cheese, Shrimp Cocktail and more. Mexican breakfasts are also featured at San Luis. A Children's Menu is available and stars dishes such as Mini Quesadillas, Mini Tacos, Mini Burritos and Chicken Nuggets. Diners interested in ordering a grilled dish can choose the Parrillada Mexicana, which features a variety of meats and vegetables served on a grill. Various Mexican-style drinks, including horchata, which is rice water, are available at the restaurant. 12 Things to do in the Region this week If your sweet tooth is craving something decadent, head on over to La Michoacana Compi in Lansing. The Mexican ice cream/snack shop is located at 19283 Burnham Ave. La Michoacana Compi features homemade ice cream in assorted flavors made on the premises as well as other snacks, drinks and more. Entering the eatery, one will find a friendly atmosphere with brightly colored walls and pictures of delicious looking sweet treats on the walls and on the front of the ice cream cases. During a recent visit to the shop, we opted for an ice cream treat as well as another snack. We chose the Banana Split ($5.75) and the Chicharrones Preparados ($5.50). For the Banana Split, we chose three ice cream flavors - Pine nut, Mango and Buttered Pecan. The Chicharrones Preparados is a snack made with pork rinds and features various ingredients on a fried rectangle-shaped chicharrones de harina. It was topped with cabbage, cheese, avocados and pickled pork rind and then sprinkled with hot sauce. Both were tasty selections. Among other items on La Michoacana's menu are Dorilocos prepared ($5.50), which are similar to a walking taco and features assorted ingredients piled into a bag of Doritos; Corn/Elotes ($2.50); Paletas or ice cream bars ($1.50 to $1.70); Milk Shakes ($3.50, $4.50 and $5.50); and more. The eatery also sells Tortas or sandwiches ($4.75). Ice cream is available in a cup or cone. Unique ice cream flavors can be found at the shop. Among the flavors are everything from Pine nut and Tequila to Cheesecake, Butter Pecan, Chocolate, Nuez (which is nut); Strawberry and more. Paletas also come in assorted flavors and flavor combinations as well. Looking for something a little out of the ordinary? Step into La Michoacana Compi. 12 Things to do in the Region this week: Fans of old-fashioned supper clubs will want to check out Town Club Steak and Seafood Restaurant in Highland. The restaurant, which dates to 1947, has the feel and intimate atmosphere associated with supper clubs from decades ago. Fans of hefty steaks, chops and assorted seafood will welcome a visit to the eatery. While it was originally established more than seven decades ago, proprietor Mark Hines has owned Town Club since 1988. At Town Club, guests will find an assortment of dishes. Many of them have been popular at the restaurant for decades. If it's a steak, an order of perch or delicious chops you crave, you'll find it all here. The eatery also has a homey vibe as owner Hines often greets diners visiting the eatery. Guests may sit in the bar area or the main dining room. On the menu, guests will find assorted dishes such as Frog Legs, ($22.95); 10-ounce Ribeye Steak ($22.95); French Fried Jumbo Shrimp ($22.95); Corn Fed Indiana Duck ($20.95); Famous Fried Chicken ($16.95); Lake Perch Sandwich ($9.95); Big Bertha roast beef sandwich ($9.95); Talk of the Town chicken sandwich ($9.95); and more. Relish trays accompany all meals. Guests may also visit on days where there are popular specials, such as on Wednesdays, dubbed Taco Wednesdays. On Taco Wednesdays, diners can order a taco recipe that's been served for decades at the restaurant. A prime rib taco is also featured. Town Club often has various specials for different holidays as well. With Valentine's Day coming up, Hines will be offering assorted specials. Call the restaurant or visit the website for more information on what's available. 12 Things to do in the Region this week If you're out for a night of gaming or you're taking in a show at Blue Chip Casino, you may want to stop at Nelson's Deli for a bite to eat. The 24-hour eatery located at the main entrance of Blue Chip Casino in Michigan City features a menu starring assorted items from burgers and hot dogs to specialty sandwiches, gourmet coffee, ice cream from Valpo Velvet, pizza and other dishes. We visited Nelson's Deli on a recent Friday for a late meal and found the restaurant packed with diners. Many customers ordered dishes to carry out while a good number dined in. The walls of the restaurant are decorated with  a mix of pictures of various dishes served at Nelson's as well as nostalgic photos of Boyd gaming properties. Our choice for dinner was the Italian Beef Sandwich ($9.75) as well as the Chili Cheese Dog ($4.95). The Italian Beef Sandwich was packed with meat and featured au jus served on the side. The dish also came with French fries. There was a good amount of chili and cheese poured over the hot dog and that dish also was accompanied by French fries. The fries served at Nelson's are more on the crispy crunchy side and actually reheat very well at home. Among other dishes on the Nelson's menu are Chef's Salad, $8; Grilled Ham and Cheese ($9.75); Chicken, Bacon and Swiss Sandwich ($9.75); Prime Rib Sandwich ($12.25); and other selections. Breakfast items are also served at the eatery in addition to gourmet cake slices, brownies, cheesecake, cookies, specialty coffee and other desserts. The restaurant also offers a sandwich of the month. For February, the Sandwich of the Month is a Buffalo Chicken Sandwich with Fries for $9. If your taste buds are craving a sandwich, burger or specialty bowl, stop at Athens Pita for lunch or dinner. The restaurant, which opened earlier this month, has a menu filled with dishes such as gyros, hamburgers, quesadillas, chicken sandwiches, fries, shakes and other sweets. Athens Pita took over the location formerly housed by Jimmy's Burgers and Wings. The small eatery features blue and white hues with a sports theme. During a recent Monday early afternoon lunch, we decided to try one of the unique specialties on the menu. We ordered the Greek Style Quesadilla ($12.99) and weren't disappointed. The Quesadilla, which resembles a pizza, was a hefty helping and stuffed with a variety of ingredients. Our quesadilla featured a pita on the top and bottom that was stuffed with chicken, bell peppers, mozzarella and feta cheeses, tomato and Greek sauce. The dish was served with Greek Fries, which had feta cheese, Greek spices and Athens sauce. Among other items on what's called the "Yeeros" menu are Gyros Sandwich ($5.99); the Athens Burger ($4.99); Gyros Cheeseburger ($7.99); Grilled Chicken on a Pita ($4.99); the Zeus Athens Single Burger ($9.99); and more. Guests may also order from the segment of the menu which offers a choice of Pita, Wraps and Bowls and then pick their own protein, toppings, sauces and dressings. Protein choices include Grilled Chicken, Chicken Yeero, Steak Yeero, Gyro Meat and Falafel. Toppings include hummus, spinach, olives, onions, corn, chickpeas, Greek salad and other ingredients. Among sauces are Tahini Sauce, Ranch Sauce, Greek Garlic Sauce and Spicy Athens Sauce. Athens Pita also delivers. 12 Things to do in the Region this week If you'd like an interactive dining experience, plan to visit Kui Korean BBQ in Highland. The eatery, on Indianapolis Boulevard, beckons with its modern look featuring Asian decor, a quaint bar at the restaurant's entrance and a menu starring Korean BBQ staples, other prepared Korean recipes and assorted specials. When we visited Kui on a recent Saturday afternoon for an early lunch, diners were just starting to fill the eatery. By the time we were finished with our meal an hour later, more customers were seated and enjoying their meals. After taking a good look at the menu and asking our waiter a variety of questions, we decided to try the "cook your own" barbecue experience. We also ordered an already prepared dish. In the BBQ category, we chose the Top Angus ($22). Our prepared dish was the Pork Bulgogi ($14), which is pork with vegetables in a spicy sauce. Guests choosing a BBQ dish will use the hot plate/grill in the middle of the table to cook their food. Our waiter brought us soup to begin the meal and also a variety of starters, including kimchi, red beans and fish cake. Two sauces are also served to go with the BBQ. The interactive cooking experience proved fun and a good way to engage with your dining companions. Among various dishes on the restaurant's menu are Spicy Kimchi Stew; Red Curry Tofu; Broccoli Shrimp; Vegetable Bibimbap; Kalbi Soup;  Ja Jang Myeon, which is an egg noodle dish and more. The restaurant also has various beverages, including an assortment of cocktails and spirits. Our beverage for lunch was a Korean pear juice, which had a slightly sweet taste and a bit of pulp in it. Kui also offers carry-out service. 12 Things to do in the Region this week One of the newest eateries in the Region is quickly becoming "the" hot place to visit for breakfast and lunch. Avgo, translated "egg" in Greek, is located on Wicker Avenue in St. John. The restaurant, which opened a month ago, is owned by the Klideris family. Members of the Klideris family are the owners/operators of a Region empire of eateries which includes Theo's Steak and Seafood in Highland, Chop House in St. John, Prime Steakhouse in Crown Point and Umi Sushi and Lounge in Crown Point. At Avgo, diners will find creative, delicious dishes crafted from quality ingredients. Its menu features a good selection of breakfast dishes as well as lunch items, which include sandwiches and various other entrees. We visited Avgo for breakfast on a recent Saturday morning. The eatery was filled with diners enjoying a number of hearty dishes. We decided to try a few breakfast creations. Our order consisted of  Olympia Yogurt ($5.99); The Maryland Benedict ($12.99); The Aristocrat Biscuits and Gravy ($13.99); and the Banana Split French Toast ($9.99). All of the dishes proved delicious. Our waitress informed us that the Greek yogurt was homemade on the premises. Even the whipped cream on the French toast, which was thick and sweet, was crafted in the kitchen, she said. The Maryland Benedict veered away from the traditional eggs Benedict in that it featured crab cakes instead of English Muffins. Poached eggs were served in a bowl on the side in Hollandaise sauce. The French toast also starred caramelized bananas and walnuts. Avgo's Aristocrat Biscuits and Gravy featured homemade biscuits along with two eggs. The yogurt was served with an ample portion of fruit. All portions at Avgo are large and diners surely won't leave hungry. The restaurant's menu also stars assorted omelets including those with names such as Viva Mexicana, My Father and Gemato. French Toast selections include Salted Caramel, Velour Supreme and Pretzel Croissant while Pancakes available include Berry Tart,  Upside-Down Pineapple and Carrot Cake. Diners wishing to enjoy a cocktail or spirit may do so beginning at 7 a.m. The restaurant has a full menu of cocktails. They include Mimosas, Bloody Marys, Tequila Sunrise, Peach Bellini Martini, Moscow Mules, Beer, Champagne, Wine and much more. 12 Things to do in the Region this week Walking into Amici Grill and Pizzeria recently, the aroma of fresh garlic and tomato wafted through the eatery. The restaurant, located on Ridge Road in Highland, stars menu highlights such as specialty pizzas, pasta, assorted sandwiches, salads, burgers and more. Amici, which boasts a comfortable setting, is currently preparing to open another location in Valparaiso soon. During a recent Monday night visit to Amici, we ordered a pizza from the Create Your Own Pizza category. We went with a simple creation - chunk sausage and onion. Our order also included Chicken Parmigiana Pasta and the Garlic Knots, which are one of the eatery's signature items. The meal started with the Garlic Knots, which are essentially cheesy/garlic rolls. They included a decent amount of grated cheese, homemade garlic butter and were served with a marinara sauce. The pizza featured a crispy thin crust and the Chicken Parmesan Pasta starred breaded chicken tenders cut in pieces and mixed in with the marinara, pasta and cheese. All the dishes were hits at our table and were even tasty as leftovers the next day. Among other items on the menu at Amici are Gyro Fries, Jumbo Wings, Buffalo Shrimp, Greek Salad, The Meat Lovers Pizza, Veggie Deluxe Pizza, Gyros Pizza, Penne alla Vodka, Cajun Chicken Pasta, the new Sausage and Pepper Pasta, Shrimp Dinner, Chicken Wings Dinner and more. Sandwiches include Italian Beef, Bacon Chicken Ranch, Meatball Sandwich, Philly Cheesesteak, Veggie Hoagie, the Ultimate BLT, Fiery Chicken Sandwich and others. Kids Meals are also available at the restaurant. They include Pita Pizza, Grilled Cheese Pita, Chicken Tenders and Spaghetti with Garlic Bread. On the dessert menu, diners will find items such as Baklava, Chocolate Chip Pan Cookie, Layer Cake and Triple Chocolate Chip Brownie A La Mode. Diners who still hunger for the fare once served at the famed Mexican Inn restaurant on Chicago's Southeast Side will be delighted to know those tacos are back on the scene. The Taco Dive, which features some of the former Mexican Inn favorites, debuted on Whiting's 119th Street in the fall. The eatery is owned by David Jimenez, whose late uncle Mario Cornejo Sr. operated Mexican Inn. Jimenez also formerly owned Taco Trader in Dyer, which is now closed. He vowed he'd be back to offering his family's Mexican fare when Taco Trader closed in 2016. "We opened in October and it's been going like gangbusters," Jimenez said. He added word is spreading that the eatery has opened and those who missed and loved Mexican Inn's crunchy and soft cheese tacos as well as other Mexican restaurant fans have been visiting the eatery for their fix. We visited The Taco Dive on a recent Sunday for an early lunch. The eatery's interior sports bright, beach-like, surfing and diving decor. Music plays in the background and TVs are also featured at the eatery. The Taco Dive's menu features assorted tacos from Crispy Beef and Crispy Chicken to Soft Cheese; Tostada Dinner; Cali Burrito; The Sloppy Jose; The Sonoran Hot Dog; Taco Nachos; and other dishes. While the menu isn't huge, the tacos are what this place is all about and customers primarily visit for the Dive's taco selection. During a recent visit, we ordered the Combination Dinner ($12) which came with a choice of two tacos, one soft cheese taco and a side of rice or beans or half and half rice/beans. We chose one Crispy Beef Taco and one Crispy Chicken Taco. The tacos were just as good as we remembered from Mexican Inn. And the soft cheese, which the menu states "It's a 95th and Ewing thing," was delicious. The soft cheese is essentially a corn tortilla rolled and smothered in cheese sauce and filled with cheese. Tacos sell for two for $6 or 3 for $8. The restaurant also has a Kid's Meal ($5). Sides available at the eatery include Rice, Beans, Fresh-Cut Fries, House-made Crema, Side Salad and more. Beer, wine and assorted soft drinks are available. The Taco Dive also sells Jarritos and Mexican Coca Cola. Catering packages are also available. During the holiday season or most any time of year, food fans can't go wrong with a meal from Butterfingers. Butterfingers has two locations in the Region - one in Munster's Market Square and another in Highland. The small eatery features items that can be enjoyed as a dine-in meal or for carry-out. Its menu stars everything from sandwiches, salads and soups to an assortment of sweets. We stopped at Butterfingers for an early lunch on a recent Monday. Just looking at the offerings in the cases at the eatery can start one's mouth watering. Salads that were featured in one of the cases included the signature Butterfingers Chicken Salad to Red Bliss Potato Salad. Assorted pastries and cakes featured included various gourmet cupcakes, Red Velvet Cake, German Chocolate Cake, Raspberry Fudge Cake and more. We decided to try the Asian Chicken Salad, which had a sweet/sour type of dressing and featured nice size pieces of chicken, pasta, yellow peppers and pea pods. At Butterfingers, salads and entrees are priced by the pound. Items such as sandwiches, cupcakes and rolls are charged by the piece. There are also combination lunches available where guests may order either a boxed lunch ($12.95) or bag lunch ($9.75). In addition to the sweets, breads, salads, among entrees often on the menu at Butterfingers are Stuffed Red Peppers, Vegetable Lasagna, Pork Tenderloin with Apricot Mustard, Honey Baked Chicken Breast and other dishes. During the holiday season, there are also a variety of special items. Visit the website to see what's available on a current day or during specific holidays. If you'd like to order food for a gathering or party, Butterfingers offers assorted party trays. 12 Things to do in the Region this week If you'd like a special brew to go with your lunch or dinner entree, visit Byway Brewing Company in Hammond. The restaurant, which has a contemporary minimalist setting and a high ceiling, features windows that look into the actual brewery. On the menu at Byway's taproom, guests will find a variety of brews as well as food offerings from burgers and salads to assorted sandwiches, entrees including mac and cheese, meat dishes and more. Small plates are also a highlight here. The brewery's menu is presided over by Chef Brian Rance, who recently competed in The Times' Chefs of Steel contest. Rance and his team of cooks have come up with a variety of creative offerings for the brewery's menu. Rance believes in experimentation and he regularly discusses what he'll feature on his menu with the brewers at the establishment so as to come up with offerings that pair well together. We visited Byway on a recent Monday night. We sat near the window and could easily see the entire room from our table. During our visit, we thought we'd try the Gamma Ray Enchiladas that won raves in the Chefs of Steel contest and had been featured on the menu prior to and after the competition. Our server unfortunately told us they weren't available at this time. But there were a variety of other selections that sounded appetizing. We decided on the Jack Burton, ($15), which was a spicy garlic noodle bowl which featured pork belly, baby bok choy, sprouts, carrots, cilantro and chiles. The dish definitely proved spicy but wasn't so hot that you couldn't eat it. Among other items on the menu are Poutine ($12); the White Lotus Salad ($12);  Black Force Domain ($12), which are spice-rubbed wings; The Brimstone Sandwich ($12), which is made with pan-fried spicy chicken, red onion, charred tomatoes, house hot sauce, serrano mayo and smoked bleu cheese; The O.G. ($14), which is the brewery's house burger; Fried Chicken ($17); and Tango & Hash ($14); which is corned beef, roasted potatoes, sweet-spicy mustard and poached eggs; and more. On the brew menu, guests will find a variety of choices including PNW Golden Maine Ale; Orange is the New Wheat; Pale Rider; Byway to Hell; Evalina and Maple Bourbon Rare Eagle. Fans of food and music will always enjoy a visit to Hard Rock Cafe at Four Winds Casino in New Buffalo, Michigan. The rockin' eatery debuted on the scene in 2012 when musician Sheryl Crow and Uncle Kracker were given the honor of christening the eatery during a guitar-smashing ceremony. It's tradition that whenever a Hard Rock Cafe is opened, there's a guitar-smashing ceremony to mark the occasion. Walking into the cafe, anyone's eyes immediately turn to the many articles of clothing, instruments and other memorabilia decorating the walls and cases of the eatery. Everything displayed pays homage to the rock industry and its stars. A stage is situated in the center of the restaurant where guests can occasionally enjoy performances by solo artists and bands. When live musicians aren't playing, guests may watch TVs situated around the restaurant or listen to piped-in music. If you'd like to get some rock-related souvenirs or souvenirs of the restaurant itself, visit the gift shop The Rock Shop at the front of Hard Rock Cafe. We visited Hard Rock Cafe on a recent Sunday night and were seated in a booth not far from the stage area. After checking out the eatery's menu, we decided on the Spinach and Artichoke Dip as a starter and Twisted Mac Chicken and Cheese for our entree. The dip was a creamy creation and was served with pita chips. The mac and cheese proved flavorful and had bits of red pepper in it. It was an ample portion and also included garlic bread. Among other items on the Hard Rock Cafe menu are Wings, All-American Sliders, The Legendary Burger, California-Style Cobb Salad, Grilled Norwegian Salmon, assorted burgers, steaks, seafood, desserts and drinks. While visiting the cafe, we looked at some of the items on display. Among memorabilia was an outfit worn by Prince, items from Johnny Cash, The Supremes, Ricky Nelson and more. 12 Things to do in the Region this week If you're looking for someplace trendy to sit and enjoy a cocktail and appetizer portions, spend a little time at Sips and Stones. Sips and Stones Lounge and Eatery is located in a strip mall on Wicker Ave., not far from bustling Route 41. The eatery, which sports a hip club vibe, is a small, cozy establishment. Its drink menu is filled with specialty cocktails, drinks labeled Classic Libations, Potions & Elixirs as well as other alcoholic beverages, wines and more. Have a taste for a savory bite? Sips and Stones has assorted dishes to share. It's similar to a tapas-style dining experience. Guests will find everything from Meatballs, King Crab Dip with Tortilla Chips to Classic Fries with Parmesan Drizzle and Tomatillo Salsa on the menu. We visited Sips and Stones on a recent Friday evening. The eatery was pretty full but there were a couple of tables to choose from in the little annex to the main dining room or the main dining room itself. Guests may also sit at the bar. We chose a table near the door and faced the TV, which is above the bar. Trendy piped-in music played throughout the establishment while we were there. After looking at the menu we decided on a few different dishes. Our choices that day were the Dates, ($9), which were stuffed with jalapeno and wrapped with bacon; Avocado Rolls ($9), which were wonton-wrapped guacamole served with a sweet and spicy dipping sauce; as well as Scallops ($15). We also tried a specialty non-alcoholic drink that was made impromptu by the eatery's bartender. It was a blend of juices, ginger beer and featured an edible flower. It proved to be a good blend and wasn't too sweet or bitter. The dishes we ordered were good choices, particularly the scallops, which were pan-seared and served over arugula. Among other items on the menu are Sweet Fries ($8); Pork Tacos ($9); Flatbread ($14); Flautas ($9); and assorted sweet treats. 12 Things to do in the Region this week With our weekly newsletter packed with the latest in everything food.

When you’re tired of cooking, these 10 easy recipes help you get food on the table ASAP - The Washington Post Posted: 13 Jan 2021 12:00 AM PST Silken tofu on rice with a drizzle of soy sauce and chile oil; quesadillas; nubbins of cheese, a stack of crackers and an apple or pear; scrambled eggs on a slice of toast; angel hair pasta tossed with butter and lemon zest; canned tuna forked through with mayonnaise and pickle juice — these are a few of my favorite ways to get a meal on the table in 15 minutes or less. I dug through our Recipe Finder archives for more ideas, miracle meals that take minutes and feed at least two. They depend on quick-cooking proteins, pantry ingredients, condiments for hits of flavor and basics such as pasta, rice, bread and eggs. Many cook in one pan, and others are assembled in moments, but they're all guaranteed to satisfy. Sheet Pan Chicken Fajitas. This riff on fajitas, featuring chicken breasts, onions and bell peppers, comes together in minutes and cooks quickly on a sheet pan. Serve it with steamed tortillas and sour cream. Creamy Greek Noodle Soup. Here's a creamy soup recipe without any cream in it. This avgolemono gets a head start thanks to premade chicken stock. Onions, carrots and noodles add texture while the signature egg and lemon juice mixture ensures every spoonful is creamy. Broiled Shrimp With Shaved Zucchini and Pecan Salad. The key element here is the shrimp, which get tossed in a spicy sauce before they're slid under the broiler for a few minutes. Serve them with a pecan-studded shaved vegetable salad, or on a plate next to couscous or arugula dressed in lemon and olive oil for a quicker dinner. Fast Blender Tomato Soup. Though this soup is creamy, it contains no dairy. Instead, olive oil and bread blend in with garlic, onions and canned tomatoes to make the simplest tomato soup ever. Grilled Kimcheese. You could make a classic grilled cheese … or you could make a grilled kimcheese. Kimchi adds incredible flavor to this pan-fried sandwich; slices of pear or apple add a touch of sweetness. Simplest Lentil Curry. Red lentils are the fastest way to dal. They're split, so they cook especially quickly. In this recipe, onion, garlic, ginger and spices give them a richness that's offset by a spoonful of creamy yogurt. Serve it atop steamed rice for a full and fulfilling meal. Spicy, Smoky Turkey Sandwich. Mash a chipotle into some mayonnaise for a little kick of flavor, then layer on sliced turkey, pepper jack and spinach for a fresh spin on the lunch special. Mushroom "Risoniotto." Risotto can be incredibly comforting on a cold night, but it can take quite awhile to cook. Use orzo instead for a creamy riff on classic mushroom risotto. Or try this Instant Pot risotto, which needs just 30 minutes of mostly hands-off cooking.

Quick and healthy: 5 (mostly) plant-based bowl recipes - The Dallas Morning News Posted: 27 Jan 2021 08:09 AM PST After the sustained gluttony we indulged in 2020, as we busily fed our anxieties with as much sugar and all the heavy comfort foods we could find, cleaning up the diet a little in early 2021 just seemed sensible. But never, ever would I suggest doing without satisfying flavors and textures. As a dedicated omnivore, I'll never successfully become a true vegan, but I've discovered plenty of ways to follow a mostly plant-based diet — as my husband's cardiologist strongly advised — without feeling denied. Because we love a good ribeye and combo plates of Tex-Mex too much to cut those out entirely, we've made such choices our weekly cheat day splurge (we're looking at you, Sunday). During the week, however, we're trying to behave ourselves by eating bowls of goodness like these. Within a few days, we found ourselves delighted by how good we slept and how much more energy we enjoy. Best of all, these one-dish meals make for quick weeknight suppers, and ingredients in many of these are easily switched around. Carrot Parsnip Soup(June Naylor) Carrot Parsnip Soup A favorite winter soup, this works with any combination of root vegetables. I'll frequently use sweet potatoes, rutabagas, and turnips interchangeably in this recipe, and it's every bit as good (and healthy) if made with butternut squash in the mix. Carrots and parsnips are the quickest to peel and roast, of course. The Indian spices are subtle, and the brightening chermoula brings out exotic influences without being overwhelming. The topping of tangy yogurt (if you're eating vegan, just use a yogurt made with coconut or almond milk) is the perfect accent to an earthy, satisfying winter warmer. 5 large carrots, peeled, roughly chopped 3 large parsnips, peeled, roughly chopped 1 small yellow onion, roughly chopped 3 garlic cloves, chopped 1 tablespoon olive or avocado oil Sea salt, to taste 4 cups vegetable broth 1 to 2 teaspoons curry powder or garam masala 1 teaspoon ground ginger 1 teaspoon ground cardamom 1 cup plain almond milk Chermoula (recipe below), for serving Plain yogurt, for serving Toss chopped carrots, parsnips, onion and garlic with oil and spread on a cookie sheet lined with parchment paper. Roast for 40 to 45 minutes, or until tender, at 350 F. Cool. In a medium, heavy-bottomed pot, combine roasted veggies with broth, curry powder or garam masala, ginger and cardamom. Using an immersion blender, puree the mixture until smooth. (I like mine just barely nubby; you can use a food processor, working in batches, if you like.) Cover and heat the puree over medium for 45 minutes, allowing ingredients to mingle and flavors to meld. Stir in almond milk and heat for another 5 minutes. Serve in bowls and top with a spoonful of tangy chermoula and a dollop of yogurt, if desired. Chermoula: Combine 2 teaspoons roasted pepitas with 1 teaspoon each toasted cumin and coriander seeds in a grinder and process into a powder (or crush well using a mortar and pestle). Transfer to a food processor and add 1 cup cilantro, 1/2 cup Italian parsley, 1 teaspoon fresh ginger, 2 garlic cloves, ½ cup olive or avocado oil, zest and juice from 1/2 lemon and ¼ teaspoon each crushed red chile flakes and sea salt. Pulse to a coarse paste. Serve immediately or store in fridge, covered, for 3 to 4 days. Good on grilled chicken and fish, too. Makes 4 servings. Beans, Greens and Grains Bowl(June Naylor) Beans, Greens and Grains Fort Worth chef Jen Williams, who owns a private chef-catering operation called JayCee Hospitality, inspired this idea for a hearty, nutritious bowl. Her clients — from dedicated carnivores to steadfast vegans — count on her for creative food. This dish can be made with bacon or ham bone for those needing meat, but the meatless version doesn't leave you wanting, thanks to the filling combination of beans and barley. I use kidney beans here, but it works perfectly with garbanzos, pintos, black or white beans or black-eyed peas. My favorite green in this dish is rainbow chard, but you can use dinosaur kale or collard or mustard greens just as easily. And because I love a hint of acidity and a little crunch as a finish, I chopped up some of the spicy bread-and-butter pickles my husband puts up every summer with our garden's cucumbers as a garnish. This addition at serving time adds a tart pop to this hearty, nutritious bowl. 1 cup dry kidney beans, rinsed 1 tablespoon avocado oil 3 tablespoons minced shallot 3 large carrots, roughly chopped 1 large bunch chard leaves, roughly chopped 1 (28-ounce) can whole peeled tomatoes, with juice 1 cup barley 2 bay leaves 3 to 4 sprigs fresh thyme Sea salt and black pepper, to taste 4 cups vegetable broth ¼ cup chopped bread and butter pickles, for garnish Quick-soak the kidney beans by combining in a pot with enough water to cover by 2 inches. Over high heat, cook at a rapid boil for 2 minutes. Remove from heat, cover and allow to sit for 1 hour. Drain beans and set aside. In a heavy-bottom pot, heat oil over medium heat and saute shallots and carrots for 3 to 4 minutes to soften. Add chard leaves, tomatoes, barley and pre-soaked beans, stirring well. Add bay leaves, thyme, salt and pepper and half the vegetable broth. Bring to a full boil, then reduce heat and simmer, stirring occasionally for 1 hour. Add more broth as necessary and continue to simmer another 30 minutes to 1 hour. Adjust seasonings and serve garnish with chopped pickles, if desired. Makes 6 servings. Farro Roasted Tomato Bowl(June Naylor) Farro with Roasted Tomato Sauce and Vegetables Sometimes we crave Italian flavors but need to avoid the heaviness of a big plate of pasta. In this bowl, roasted tomatoes star, with supporting help from onion, garlic, zucchini and mushroom. To give the sauce a little more protein and substance, I puree a cup or so of garbanzo beans and cook that into the sauce. Served over the nutritious, chewy, slightly nutty grain called farro, it's a gratifying bowl. And with the nubby texture and intriguing flavors in the pesto (make that vegan by skipping the Parmesan cheese) that crowns the dish, you'll find yourself wanting seconds. 1 cup canned garbanzo beans, rinsed and drained 1 ½ cups vegetable broth, divided use 1 tablespoon olive or avocado oil 1 sweet onion, chopped 2 to 3 cloves garlic, chopped 2 medium zucchini, coarsely chopped 1 pound cremini mushrooms, sliced 1 (28-ounce) can fire-roasted diced tomatoes, pureed 2 tablespoons tomato paste 1 tablespoon dried Italian herb mix, or to taste Sea salt and ground black pepper, to taste 2 cups cooked farro Crushed red chile flakes, optional White Balsamic Pesto, for serving (recipe below) Puree drained garbanzo beans in a food processor or blender with ½ cup vegetable broth or water until smooth. Set aside. In a large saucepan, warm the oil and saute onion and garlic for 4 to 5 minutes or till translucent. Add zucchini and mushroom, stirring for 1 to 2 minutes. Add pureed tomatoes, tomato paste, remaining vegetable broth and pureed garbanzo beans, stirring well at a low boil over medium heat for 3 minutes. Add dried herbs and salt and pepper, to taste. Reduce heat, cover, and allow to simmer for 30 minutes or so, stirring occasionally. Meanwhile prepare farro according to package directions and then make pesto. At serving time, adjust seasonings in the sauce and ladle it over bowls of farro. Season with a sprinkle of red chile flakes, if you like, and top with a spoonful of pesto. White Balsamic Pesto: In a food processor bowl or blender, combine 1/2 cup extra virgin olive oil with 2 tablespoons white balsamic vinegar, 3 garlic cloves, ½ cup walnut pieces, 2 cups packed basil, ½ cup shredded Parmesan, and salt and pepper, to taste. Blend until rather smooth but still nubby. Variations: Substitute Italian parsley and/or arugula for some of the basil. Makes 4 servings. Creamy 10-Spice Veg Soup(June Naylor) Creamy 10-Spice Bean and Veggie Soup Oh She Glows is the blog from vegan ambassador Angela Liddon that changed my mind about vegan cooking a few years back. I return often to a recipe for 10-spice vegetable soup with cashew cream and tinker with it every time, depending on what's in my pantry and crisper at the moment. Her recipe calls for garbanzo beans, but I frequently use frozen baby lima beans or dried navy beans instead. This time, I made it with dried large lima beans, which my parents always called butter beans, thanks to the rich consistency and flavor. Chock-full of veggies and made substantial with sweet potato, this one gets its lush quality from homemade cashew cream and its intrigue from a snappy blend of spices. At serving, this soup is perfect with toasted sourdough. ¾ cup raw cashews, soaked (see note) 6 cups vegetable broth, divided use 2 teaspoons avocado or olive oil 3 cloves garlic, minced 1 yellow onion, chopped 2 medium carrots, chopped 2 celery stalks, chopped 1 yellow or red bell pepper, chopped 1 sweet potato, chopped 1 (28-ounce) can diced tomatoes, with juices 1 to 2 tablespoons 10-Spice Blend (recipe below) Sea salt and freshly ground pepper, to taste 2 cups chopped broccoli 2 cups cooked large lima beans Chopped Italian parsley or green onion for garnish Lime wedges, for serving Note: Soak cashews in 1 ½ cups boiling water for 2 hours before preparing soup recipe. In a blender combine soaked, drained cashews with 1 to 1 ¼ cups vegetable broth at high speed until smooth. Set aside. In a large pan or medium soup pot, heat oil over medium heat and saute onion and garlic for 3 to 5 minutes, or just until soft. Add carrots, celery, bell pepper, sweet potato, tomato and juice, along with remaining vegetable broth. Stir well and bring to a gentle boil. Stir in 10-Spice Blend (below), seasoning and cashew cream. Cook at gentle boil another 5 minutes, then reduce heat and simmer for about 20 minutes. Add broccoli and simmer another 10 to 15 minutes or until vegetables are tender. Before serving, stir in cooked lima beans and adjust seasonings. Stir another 3 to 4 minutes till beans are heated through. Garnish with chopped Italian parsley or green onion and squeeze a lime wedge over each bowl at serving. 10-Spice Blend: In a medium jar, combine 2 tablespoons smoked paprika, 1 tablespoon each garlic granules, dried oregano, and dried basil with 2 teaspoons dried thyme, 1 ½ teaspoons each black pepper and sea salt, and 1 teaspoon each ground coriander, white pepper, and cayenne pepper. Cover with tight-fitting lid and shake well to combine. Use also in marinades for fish and chicken to grill and in salad dressing. Makes 4-6 servings. Roasted Salmon Bowl(June Naylor) Roasted Salmon-Cauliflower Rice Bowl A pescatarian diet is one I would consider if I didn't love the occasional lamb chop or pan-fried chicken leg. During this healthier eating binge, however, we're allowing ourselves fish in lean preparation — and there are few more delicious ways to cook salmon than in parchment paper (salmon en papillote, if we're being formal). Trust me, preparation is extremely easy, but if you want a good visual, check out You Tube for videos on the procedure. A minimal amount of olive oil is included, and the fish steams within the paper, along with vegetables, in a few minutes. Served atop riced cauliflower cooked with chopped spinach and veggies, with plenty of lemon zest and herbs, this is one of the most satisfying virtuous dishes to be found. When it's not Dry January, I love this dish with a Loire Valley chablis. 4 salmon filets, 6 to 8 ounces each 1 tablespoon olive oil 2 carrots, cut in julienne, divided use 1 yellow bell pepper, cut in julienne, divided use 3 green onions, roughly chopped, divided use 1 cup grape tomatoes, cut in half, divided use 1 tablespoon dried herbs de Provence, divided use Juice and zest from 1 lemon, divided use Sea salt and black pepper, to taste 1 10-ounce package frozen riced cauliflower 2 cups loosely packed fresh spinach leaves, roughly chopped To prepare salmon, heat oven to 400 F. Cut 4 large pieces of parchment paper into heart shapes, folding each in half. On one half of each of the heart-shaped sheets, place a salmon filet and brush with a little olive oil. Top each filet with a little of the carrot, yellow bell pepper, green onion, tomatoes, herbs de Provence, lemon juice and zest, and salt and pepper. Make packets of each heart-shaped parchment paper by folding the other side of the paper (opposite the salmon and veggies) over and crimping the edges as tightly as possible. Place packets on cookie sheets and bake for 12 to 15 minutes. Meanwhile, combine contents of frozen riced cauliflower with chopped spinach and remaining veggies, lemon juice and zest, dried herbs and salt and pepper in a sauce pan. Cover and cook over medium high for about 5 minutes or till done. Divide among wide, shallow bowls. Remove salmon packets from oven — they should be all puffy — and open the packets carefully. Transfer salmon and vegetables from each, arranging atop the riced cauliflower in bowls. Makes 4 servings. June Naylor is a cookbook author and food-and-travel writer living in Fort Worth. For more recipes, visit junenaylor.com.

6 Spicy South Indian Recipes You Cannot Miss - NDTV Food Posted: 27 Jan 2021 07:32 PM PST HighlightsSouth Indian snacks are of many kinds

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