South Western Couscous Salad

For Day 3 of BM# 17, I made this very quick and easy South Western Salad with couscous. I think any grain can be used instead of couscous and the salad would taste equally delicious. Using couscous cuts down the cooking time considerably. Recipe is from Whole Foods website.

This is a very colorful and healthy salad. Ingredients can be easily substituted with what you have on hand. A perfect dish for summer BBQs and the leftovers taste great chilled the next day for quick lunch.

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Curried Quinoa Salad with Peaches & Snow Peas

For Day 2 of BM# 17, I made this Curried Quinoa salad with Nectarines & Snow peas. It's a coincidence that this month's Vegetarian Times magazine has a whole spread of summer's best main-dish salads at can be made in under 30 minutes. This recipe is one of the 5 others that they featured.

I had to buy a jar of mango chutney for this dish, but I think its well worth it. This chutney is sweet and tangy unlike its spicy Indian counterpart (especially the chutneys from South India). The salad itself turned out to be   tangy, spicy & sweet with the addition of the peaches and curry powder. Adding quinoa makes the salad a meal in itself -- hearty and filling.

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Black Rice Salad with Mangoes & Tangerines

This is week 2 of BM# 17 for me and for this week, my theme for this week is "Summer Salads". We are not big salad eaters and I prefer my veggies cooked than raw. I know a lot of people who would order salad at a restaurant I'd rather eat something cooked and hearty than a salad. But for this week, I tried 3 different salads that can be put together in no time, but at the same time they are hearty and healthy. 

I wanted to incorporate some kind of a grain in all my salads making them a complete meal instead of just a "salad". Also with the summer temperatures slowly creeping up, these quick cooking meals get done without a sweat and a lighter on the stomach too.

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Jazzed up Vanilla Cupcakes made from Cake Mix

After making a breakfast & an entree from ready to cook stuff, I decided to make a dessert using the same. I was debating between making an Indian dessert of Western cake. Since I had to make something for the kids for a party last weekend, I decided to make these vanilla cupcakes from store bought cake mix; this way I had a dish for the marathon and kids had something that they like.

It has been years since I bought store bought cake mix. After making the cakes at home from scratch, it somehow does not feel right buying store bought mix. I know they are very convenient, but all the additives in the mix, makes me not want to buy any.

Well for this challenge, I made an exception and since I was running out of time and options to make something for the kids, I decided to buy a cake mix anyway. I used only half the box since the full box (18.5oz) makes 24 cupcakes and I only wanted to make a dozen. I weighed the mix and halved it by weight.

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