Related Posts Widget for Blogs by LinkWithin

Sunday, November 23, 2014

Sweet Potato, Carrot, Kale, Cheese, Chipotle Savory Bread



Savory breads or muffins loaded with winter veggies and goodness seem perfect for the cold weather, especially with a hearty soup or stew.

This type of bread makes a wonderful snack when toasted crisp - ideal for kids' lunch box.

Sometimes, I add in about ½ cup of grated butternut squash to the mix, just for the fun of it.

Rather than pureed, I liked the finely grated veggies for this bread. Chipotle adds a smoky heat that makes this a favorite tea time snack.

Instead of in a loaf pan, the batter can be poured into greased muffin tins for delicious savory breakfast muffins. Reduce cooking time to about 25 minutes or so, till done.


Ingredients
Veggies:
1 cup grated sweet potato
½ cup grated carrots
¼ cup grated cheddar cheese
½ cup chopped kale (+spinach)
1 Tbsp grated ginger
1 tsp chipotle in adobo sauce
Dry:
1½ cup flour
1½ tsp baking powder
1 Tbsp flax meal
1½ tsp salt (adjust to taste)
Wet:
1 Tbsp apple cider vinegar
½ cup canola oil
¼ cup buttermilk
1 Tbsp sugar
2 eggs, beaten
1 or 2 Tbsp of water, if needed




Preparation
  1. Preheat the oven to 375°F
  2. Grease a loaf pan and keep handy
  3. Combine the ingredients in a large mixing bowl and mix till well-incorporated
  4. Pour into the greased loaf pan and bake in the 375°F oven for about 35 to 40 minutes, turning half way though; check if a toothpick inserted in the center comes out clean; if not, bake for another 5 minutes or till done.
  5. Allow to cool in pan for about 5 minute and remove from pan, slice and enjoy!

Labels: , , , , , , , ,

Wednesday, November 19, 2014

The Not-Brownie Brownies



'Tis the season...
for baking and filling the house with warmth and flavors...
for experimenting and meddling with tried-and-trusted recipes...
for accidentally stumbling upon a new family favorite...

And that's how The Not-Brownie Brownies happened.

Ingredients
Dry:
½ cup flour
¼ cup oat bran
¼ cup chopped walnuts
¼ tsp salt
¾ tsp baking powder (mine is a bit old; reduce to ½ tsp baking powder if fresh)

Wet:
¼ cup dark brown sugar
¼ cup coarse sugar
2 Tbsp Chocolate Ovaltine
4 Tbsp Dark Cocoa powder (adjust to taste)
3 eggs
1 tsp Madagascar vanilla extract
¾ cup canola oil

Cooking spray or vegetable shortening for greasing

Preparation

  1. Preheat oven to 350 ° F
  2. Combine the dry ingredients in a bowl; combine the wet ingredients and mix them well
  3. Slowly fold in the dry mixture into the wet mixture
  4. Pour the thick batter into a greased 13"x 9" baking pan and bake in a 350° F oven for about 20 to 25 minutes, turning part-way
  5. For the not-too-soft texture, cook a bit longer to get it a bit crispy and then allow it to cool so it tastes even better as it ages


Labels: ,

Wednesday, November 12, 2014

Roasted Butternut Squash, Sweet Potatoes, Kale, Bell Peppers, Red Onions



Roasted vegetables are the easiest and the most satisfying around this time of the year. A plateful of  these fresh-from-the-oven roasted vegetables is a meal in itself.

Toss the butternut squash, sweet potatoes, bell peppers and onions with some olive oil, herbs, grated Parmesan cheese, paprika and other spices and place in a single layer in a roasting pan and bake in a 425°F oven for about 25 to 30 minutes minutes.

Toss the chopped kale with some olive oil and spices and add it to the roasting pan and bake till kale is crispy and the other veggies are roasted, about another  8 to 10 minutes, making sure kale doesn't char.

Garnish with grated Parmesan and serve hot.

Labels: , , , , , ,

Wednesday, November 05, 2014

Freekeh Feta Pomegranate Prunes Edamame Salad




Bulgur and Freekeh feature in our diets often. A couple of international markets sell freekeh, mograbiah, kasha, although some of the local grocery chains seem to stock it in their shelves on and off as well.

Freekeh is just green cracked roasted wheat which cooks up within 10-15 minutes. Sometimes I use it just like rice, making pilaf or biriyani with it.




Here, it is a simple salad with fresh vegetables, the main flavor coming from the dressing made with lemon juice, honey, olive oil, and salt.

Substitute barley, bulgur or even wild rice if freekeh is not available.


Ingredients
2 cups cooked freekeh, salted while cooking
1 large carrot, diced
½ cup cooked edamame
½ cup juicy fresh pomegranate seeds
¼ cup chopped parsley
¼ cup chopped scallions
½ medium red onions or shallots, finely diced
¼ cup cumbled feta
¼ cup chopped Kalamata olives
¼ cup chopped prunes
1 Tbsp goji berries (optional)
[or, any other nuts and fruits like dates, almonds, walnuts, figs]

Dressing:
2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp cider vinegar
½ Tbsp honey
1 teaspoon cracked black pepper
½ teaspoon salt (adjust to taste)


Preparation
  1. Whisk together the dressing ingredients and keep handy.
  2. Combine the freekeh and vegetables, dress as desired and serve at room temperature





Labels: , , , , , , ,

Friday, October 24, 2014

Bitter Gourd Scallion Cutlets with Cilantro Kale Pumpkin Seed Pesto




Cold, wet winter days are here. Soups, dampers, casseroles, cutlets, fritters, fresh off the oven or pan, seem to be the remedy to beat the chill.

Salting and sweating the bitter melon, then sautéing the finely chopped bitter melons until well done and slightly mushy, helped remove much of the bitterness for these savory cutlets. Optionally, mash in cooked potatoes, carrots, peas to mask the bitterness.

Cooking on a hot cast iron skillet crisped up the outsides a bit more than I was aiming for, but, it turned out just fine anyway.

I went with raw green pumpkin seeds this time, but, toasted pumpkin seeds work just as well for the pesto. A combination of Cilantro, Kale, Parsley makes a fantastic pesto.


Bitter Gourd Cutlets/Patties
½ large bitter melon, salted, drained, rinsed and chopped finely
¼ red onions finely diced
1 jalapeño or serrano chili diced finely
spring onions chopped
¼ cup chickpea flour
¼ cup rice flour
¼ cup buckwheat flour
¼ cup cream of wheat
¼ cup quick cooking oats
a few teaspoons of water as needed to make dough
salt to taste

Preparation

  1. Finely chop the salted, drained, rinsed bitter melon, chili, and red onions
  2. Heat oil in a pan and sauté the veggies till cooked through and a bit mushy, adding a bit of water as needed
  3. Off heat, stir in the flours, cream of wheat, oats, salt to make a dough that can be shaped into patties, adding a bit of water if needed
  4. Heat a few teaspoons of oil in a cast iron skillet to medium high heat
  5. Cook the cutlets/patties till cooked through on the inside
  6. Serve warm with Cilantro Kale Pumpkin Seed Pesto



Cilantro Kale Pumpkin Seed Pesto
½ cup chopped packed cilantro
½ cup finely chopped kale
¼ cup raw pumpkin seeds
2 Tbsp roasted sunflower seeds
1 jalapeño, chopped
salt to taste
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 teaspoon honey
1 Tbsp lemon juice (adjust to taste)

Combine the ingredients and grind to a fine paste. Adjust salt to taste.

Labels: , , , , ,

Friday, October 17, 2014

Sauteed Bitter Melon and Okra



Served with roti or steaming basmati rice and ghee, this is a simple yet wholesome dish.

Slice the bitter melon and salt it and let it stand for 20 minutes; then, drain, rinse and cook as below.

Ingredients
1 Chinese bitter melon (Fu Gwa), sliced
2 cups chopped okra
1 medium bell pepper, chopped
1 small red onion, diced
1 Tbsp Garam masala powder OR Madras curry powder
salt to taste
2 Tbsp canola oil

Heat oil in a pan, and saute till desired doneness


Labels: , , , ,

Friday, October 10, 2014

Balsamic Brussels Sprouts with Kale

pan seared Balsamic Brussels Sprouts with Kale


This simple and quick-to-cook dish is a favorite side. Just a touch of salt, black pepper and balsamic vinegar, sautéed till done and served hot with lightly toasted artisan bread is a perfect meal on a nippy fall evening.


Ingredients
Kale, chopped
Brussels sprouts, halved if large, and par-cooked
a few cherry tomatoes (optional)
red onions, sliced thinly
black pepper, salt, balsamic vinegar as needed
1 Tbsp olive oil


To speed up the process on a weeknights, I cook the Brussels sprouts in the microwave; meanwhile, I chop the kale and onions and start sautéing them first in a hot pan with hot oil; then, when Brussels sprouts are done, simply drain and add them, cut side down, to the kale and onions, adjust balsamic vinegar and salt as desired and allow to brown.

Labels: , , ,

Tuesday, October 07, 2014

Five-Spiced Coconut-Stuffed Eggplant

Five-Spiced Coconut-Stuffed Eggplant


Stuffed baby eggplant in rich tomato-based gravy, pan-sauteed stuffed baby eggplant, and spice-stuffed baby eggplant pilaf are all the usual favorites. Each time, I vary the stuffing slightly, depending on available ingredients and what the mood calls for.

Five-Spiced Coconut-Stuffed Eggplant


This time, the stuffing is coconut-based, with panch phoron spices. And, instead of baby Indian eggplant which a nice egg-shaped flavorful fruit, I used the long Chinese eggplant, cut in half to fit in my pan.


Five-Spiced Coconut-Stuffed Eggplant


Ingredients:
For the stuffing:
¼ cup  dry grated coconut
1 tsp black cumin seeds
1 tsp nigella seeds
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp whole black peppercorns
2 dry red chilies
½ tsp cane sugar
¼ tsp salt

Other:
2 long Chinese eggplant
herbs for garnish: cilantro, mint, rosemary, fennel
salt to taste
a few tablespoons of canola oil for pan-cooking

Preparation
  1. Stuffing: Toast the seeds, then combine all the rest of the stuffing ingredients and grind to a fine paste adding a little water as needed
  2. Eggplant: Cut the eggplant to fir in the pan, or leave it whole if it is long and straight and can be cooked whole in the pan; then, with the ends intact, slit the eggplant lengthwise halfway and again crosswise to make quarters as in the picture
  3. Pan-cook: Slather the stuffing into the slits in the eggplant, tie with a cooking twine if desired; heat oil in a pan for shallow frying; place the stuffed eggplants in the hot oil, sear one side; turn the eggplants, cover and allow to cook till done, turning as need to get all the sides
  4. Garnish: I used some fresh mint, oregano, and rosemary from my garden, but, cilantro, curry leaves, spring onions, anything is fine for garnish. Serve warm with roti or rice.

Labels: , , , ,

Tuesday, September 23, 2014

Bittermelon Carrot Spicy Curry

Indian Bitter gourd chinese Bitter melon Carrot Spicy Curry


Chinese bittermelon and Indian bittergourd feature frequently in my kitchen.While the adults in the house love it, the kids are still reluctant to embrace it fully. But then, I was not an early embracer myself and I think constant presence of it in my diet over the formative years helped me develop the taste for it. So, I hope to keep getting the kids to try it every time I make it.

Served warm with roti, dosai, rice, or even rice noodles, this Bittermelon Carrot Spicy Curry is quite versatile and flexible. Adjust chilies to taste.

Ingredients
2 Serrano chilies sliced thin on a bias (seeded if preferred)
1 medium onion, sliced thin
4 bittermelons sliced thin
1 large carrot, sliced thin on a bias
3 Tablespoon tomato paste
1 Tablespoon crushed fresh garlic
1 Tablespoon coriander seeds
1 Tablespoon caraway seeds
1 Tablespoon cumin seeds
1 Tablespoon fennel seeds
3 dry red chilies
1 tablespoon lemon juice (or tamarind juice)
1 teaspoon coarse cane sugar
salt to taste
2 Tablespoon canola or vegetable oil
water as needed

Preparation

  1. Salt the cut bittermelon and let it stand in a towel-lined colander for about 10-15 minutes to draw out the bitter juices; then squeeze the moisture out and keep handy
  2. Toast the coriander, cumin, caraway, fennel seeds, dry red chilies, and grind them to a fine powder
  3. Heat oil in a pan, add the onions, garlic, chilies, tomato paste, and the powdered spices and saute till aromatic
  4. Add the bittermelon and carrots, a splash of water and lemon/tamarind juice, cover and cook till bittermelon is done
  5. Remove the lid, stir in the cane sugar and adjust salt to taste, and saute till thickened to desired consistency
  6. Serve warm with roti or rice

Labels: , , , , , ,

Wednesday, September 17, 2014

Wheat Berries, Brown Lentils, Golden Beets, Squash Salad



One part wheat berries to 3 parts stock in a rice cooker is my preferred way of cooking wheat berries. The crunchy chewy texture from cooking in the rice cooker is perfect for this salad.

Roasted winter squashes, turnip, rutabaga, golden beets, sweet potatoes are all wonderful additions. Cooked brown lentils bring some more texture and protein. Toss with favorite vinaigrette and serve warm or cold.

Labels: , , , ,

Tuesday, September 09, 2014

Lychee Chili Chicken

lychee recipe chili chicken


I noticed a bag of lychees at the Asian store nearby and couldn't resist bringing it home to meet the family. We got on better than expected. And by "we" I mean just my daughter and I, as the others in the family don't care for lychee's strong personality at all.


lychees


Much like the Lychee Fiesta a few years ago where we had a spread of Chicken in Lychee Sauce, Lychee Strawberry Frozen Yogurt, and Lychee Flaming Diaquiri, I wanted to have a week of celebrating lychee, mainly to make sure we consume the bag of lychees brought home on a whim before they rot and turn to compost.

This is a simplified recipe of chicken in spicy lychee sauce. As always, adjust flavors to taste.

Ingredients for the Lychee Chili Sauce:
12 fresh (or frozen or canned) lychees, skinned, seeded - pulp only
2 serrano chilis, coarsely chopped
4 dry red chilies
2 cloves of garlic, peeled, crushed
3 Tablespoon white vinegar
1 tablespoon balsamic vinegar
1 Tablespoon sesame oil

1 large chicken breast, cut into chunks, plus a tablespoon of canola oil

Preparation

  1. Heat the oil in a cast iron skillet, add the chicken chunks and a dash of salt, cover and cook over medium heat, flipping to cook all round
  2. Combine the sauce ingredients in a blender and grind to a fine paste
  3. Add the sauce to the par-cooked chicken and continue cooking covered, adding a splash of water as needed, and salt to taste
  4. When chicken is done and the sauce has reduced, and the raw flavor has been cooked away, remove from heat, garnish with cilantro and spring onions and serve with warm basmati rice





Labels: , , ,

Sunday, August 31, 2014

Baby Bok Choy Bell Pepper Chicken

Nigella caraway black cumin flavored Baby Bok Choy  Bell Pepper Chicken


Half a bag of baby bok choy and  a quarter bag of mini peppers were the last of the veggies in the fridge one weeknight and so they came together with an impromptu combination of spices for a simple meal served with warm brown basmati rice and cool Cucumber Raita: grate cucumbers and stir in some crushed mint leaves, plain yogurt and salt to taste.

nigella caraway black cumin fennel indian spices


Ingredients
1 teaspoon black cumin seeds
1 teaspoon nigella seeds
1 teaspoon caraway seeds
6 cloves of garlic, peeled, crushed
1 Tablespoon grated ginger
1 Tablespoon canola oil
2 Tablespoon Balsamic vinegar

1 boneless skinless chicken breast
1 Tablespoon canola oil
baby bok choy leaves, cleaned
mini bell peppers, chopped into chunks
salt to taste

Preparation

  1. Toast the nigella, caraway, and black cumin seeds, combine with the rest of the spices and blend to a fine paste
  2. Heat a teaspoon of canola oil in a cast iron skillet, add the chopped chunks of chicken, sprinkle some salt, allow to sear for a bit and flip to sear the other side, and par-cook chicken
  3. Add the bok choy and mini bell peppers to the skillet, a pinch of salt, the spice paste, cover and cook till chicken and veggies are done, adding a splash water if too dry
  4. Serve warm with rice or roti

Labels: , ,

Thursday, August 14, 2014

Rice Pilaf-Stuffed Baked Globe Eggplant

Rice Pilaf-Stuffed Baked Globe Eggplant


  1. Cut a large globe eggplant in half lengthwise, score the cut side, brush with oil, place cut-side down on a roasting pan and cook in a 425°F oven for about 25 - 30 minutes, checking partway to make sure eggplant is getting cooked through
  2. Meanwhile, make the vegetable pilaf or biriyani and keep handy for stuffing
  3. Remove the eggplant from the oven, scoop out the cooked pulp and save it for making baba ghanouj or ajvar; then reduce the oven heat to 350°F 
  4. Fill the scooped out cavity with the fragrant rice pilaf and return to the 350°F oven and bake for another 5 minutes, then top with grated cheese if preferred and bake another 5 minutes till cheese melts
  5. Garnish with dried fruits and herbs, if preferred, and serve warm with cooling cucumber raita

Labels: , , ,

Friday, August 08, 2014

Bhutanese Red Rice with Sweet Potatoes, Plums and Sesame Chicken

Bhutanese Red Rice with Sweet Potatoes, Plums and Sesame Chicken


I was planning to serve Ema Datsi with the red rice and then changed my mind in order to use up the small wedge of red cabbage and one sweet potato that was left in the vegetable basket, and the rapidly aging plum that was thinking of inviting fruit flies.

A colorful plate with a little of this and a little of that is a huge blessing, to be able to enjoy every morsel. With food allergies so prevalent and the other half suffering from as-yet undetected allergen, it is a tricky proposition at home to make a meal that all of us can enjoy without consequences.

Anyway, pan roasted sweet potato was par-cooked first in the microwave then finished off in a cast iron skillet, along with a wedge of red cabbage and hunks of red onion. The chicken was rubbed with a mix of powdered toasted black sesame seeds and black pepper (and hence the black color), and cooked on the same cast iron skillet, after removing the veggies.

On the same pan, some chopped plums and cooking red wine and some cider vinegar plus some herbs from the garden came together to reduce to a simple sauce.

Although a bit pricey, every once in a while I get Bhutanese red rice and serve it as a centerpiece in a meal. And that's how this simple plate came about one weekend.


Labels: , , , ,

Wednesday, July 30, 2014

Quinoa-Stuffed Scallop Squash

Quinoa-Stuffed Scallop Squash vegetarian pattypan


We are fortunate that within walking distance, there's an international farmer's market that is open on Sundays June through October. "International" because farmers/growers and vendors of Russian, Mexican, Hmong and Mien origin offer vegetables unique to their culture and ideally suited for their traditional dishes. Besides the fresh produce, there's usually music from various countries. A unicycle-riding bagpiper is a fixture as well - kids love to watch him perform - especially when he arranges to do a "flaming" bagpipe performance.

Quinoa-Stuffed Scallop Squash vegetarian pattypan


Anyway, I usually pick up veggies at random, whatever catches my fancy, and then decide how I am going to use them after safely settling them in my kitchen.

The scallop (aka patty pan) squashes were lovely. I couldn't resist. At 4 for a dollar, it felt like a steal.

Quinoa-Stuffed Scallop Squash vegetarian pattypan


Stuffed veggies are always fun. Stuffed peppers is a favorite. So, I decided to make stuffed scallop squash again. This time, the filling is veggie-loaded quinoa.

Ingredients
4 to 6 scallop squash

For the stuffing:
1 cup cooked quinoa
½ cup chopped colorful bell peppers
½ cup chopped green or red cabbage
½ red or yellow onion, diced finely
1 serrano chili chopped finely (optional)
salt to taste
1 Tbsp canola oil

Quinoa-Stuffed Scallop Squash vegetarian pattypan


Preparation

  1. Cut an opening at the stem part, save the top, and scoop the innards out of the scallop squash, leaving a fairly thick layer of flesh inside
  2. Steam or simmer the scallop squash (top as well) in salted boiling water for a few minutes till tender, and plunge in ice/cold water to prevent over-cooking, and to preserve its shape.
  3. Meanwhile, heat the oil in a pan, saute the onions, chilies and bell peppers, add the the cabbage, then the quinoa and cook till veggies are wilted a bit and yet still crunchy; adjust salt and herbs or other flavors to taste
  4. Scoop the quinoa mixture into the scallop squash, garnish with herbs and serve warm or at room temperature. I went with mint and fennel and some rosemary from my garden for garnish as those were the herbs I used for flavoring the quinoa as well, so carried over the same; but, even cilantro or parsley will be fine

Labels: , , , , ,

Friday, July 18, 2014

Mint Almond Flax Encrusted Pan-fried Eggplant Slices

minty eggplant almond flax crusted gluten free



Essentially a breaded eggplant recipe, much like for Eggplant Parmesan. But, rather than breadcrumbs, this recipe uses Almond, Flax meal and a bit of TVP for the crumb coating; and instead of egg for binding, buttermilk is used.

Ingredients
One small globe eggplant, sliced thin
Canola oil for shallow pan frying
½ cup buttermilk (more as needed) - in a shallow dish ready for dipping

Crumb coating:
¼ cup Almonds
3 Tbsp Flax meal
¼ cup TVP
8 to 10 Fresh mint leaves
1 Tbsp smoked paprika
salt to taste

Dusting:
½ cup brown rice flour (more as needed) in a large flat plate

Preparation
  1. Salt the eggplant slices, allow to sweat on a towel, rinse, pat dry, keep handy
  2. Combine the ingredients for crumb coating and grind to a fine powder
  3. Heat a tablespoon of oil in a cast iron skillet
  4. Dust an eggplant slice in flour, dip in buttermilk, then press down on the crumb coating till a layer adheres
  5. Shallow pan fry the slices in a bit of oil, one or two at a time, flipping to cook both side, till the crumb crisps up and eggplant is cooked
  6. Serve warm with Mint-Fennel Pesto or Tangy Tuscan dressing or Basil-garlic tomato sauce.






Labels: , , , , , ,

Tuesday, July 15, 2014

Roasted Golden Beets, Purple Radish, Scallop Squash

Roasted Golden Beets, Purple Radish, Pattypan Squash


A very simple dish, but, a huge favorite. The fresh golden beets and colorful radish from the farm were too good to pass up.

Red onions, Beet greens' stems, Radish green's stems came together with chunky cut vegetables in a hot cast iron skillet with a bit of oil to create this magic.

A dash of balsamic vinegar and white vinegar, plus some salt and black pepper is all the flavoring involved here.

Labels: , , , , , ,

Wednesday, July 09, 2014

Purple Radish, Gold Beets, Beet & Radish Greens, and Carrots with Coconut

Purple Radish, Gold Beets, Beet Greens, Radish Greens, and Carrots with Coconut



Picked up some fresh veggies bursting with color at the farm and couldn't bring myself to cook them...

Purple Radish, Gold Beets, Beet Greens, Radish Greens, and Carrots with Coconut



Of course, couldn't let them wilt and shrivel either.

Purple Radish, Gold Beets, Beet Greens, Radish Greens, and Carrots with Coconut


So, made this simple dish that showcases the varying flavors and bright colors.

  1. Clean, dice, and par-cook the carrots, gold beets, and purple radish in the microwave for about 4 mins
  2. Meanwhile, clean, chop, and saute the beet greens and radish greens, with some diced onions and a touch of coconut oil
  3. Drain and toss the cooked beets, radish, and carrots with the greens, adjust salt, allow to cook together
  4. Meanwhile, grind some coconut and green chilies together - about  cup grated coconut with 1 Serrano chili; then stir this into the veggies in the pan
  5. Tempering (optional): Heat coconut oil in a small pan, when shimmering add the mustard seeds and when they pop, add the cumin seeds and when they splutter, remove from heat and toss it into the veggies.
  6. Serve warm with rice or roti; or enjoy as-is.


Labels: , , , , , , , , ,

Tuesday, July 01, 2014

Stuffed Cucumber Hors d'oeuvres

no-cook Stuffed Cucumber Hors d'oeuvres summer appetizer


Perfect for summer, and hard to stop eating, these stuffed cucumber rings didn't start out to be stuffed cucumber rings. They were supposed to be cucumber sushi rolls. But, after sacrificing a cucumber or two, I decided to blame the knife for not doing its job and decided to enlist the trusty old spoon instead.


Inserted the back of a long spoon and scooped out the innards of the cucumber, leaving a fairly thick fleshy part to make up the hollow cylinder for stuffing.

no-cook Stuffed Cucumber Hors d'oeuvres summer appetizer


Filling ingredients: Cream cheese, feta, grated carrots, shallots, and sambal oelek came together for a thick and creamy stuffing.

Stuffing/Filling can be prepared ahead and refrigerated till ready to serve. And, keep the stuffed cucumber refrigerated until ready to serve. Also, preferably, place the serving tray over ice, or, as I found out on a hot day, the filling likes to melt and ooze out before we were ready to eat.


Labels: , , ,

Wednesday, June 25, 2014

Kale & Cabbage Stuffed Chicken Breast

stuffed chicken breast with kale cabbage gouda jalapeno jack


This is not very different from the usual stuffed chicken breast recipes, like Mustard Leaves + Bergenost Cheese Stuffed Chicken.

We've moved away from frozen boneless skinless chicken breasts for the last year or so. Since the switch to free range chicken breasts available at the local market, we have also consciously reduced the chicken consumption - being the only preferred meat for home cooking.

So, any occasion we do cook chicken, which is probably once or twice a month, I try to make it worthwhile; and stuffed chicken is one such much-relished meal for the other half.

Pound the chicken breast to make a thin flat layer. Add the filling and roll or fold it and pin it together with a few toothpicks to hold the stuffing securely inside while the chicken cooks.

The filling this time turned out wonderful, and I reserved some as a warm side as well: Sauteed kale and cabbage bound together with leftover mashed potatoes and a bit of jalapeno jack and smoked gouda.

Cook on a cast iron skillet till fully done. It is a bit tricky to measure the inside chicken temperature as one can't be sure of one is measuring the temperature of the filling or the actual chicken breast, but, trial and error works, and when in doubt, I overcook. The mildly charred outside adds a layer of flavor.

Remove all the toothpicks before serving. Serve with  a simple tomato-red-pepper sauce


Labels: , , , ,

Tuesday, June 17, 2014

Eggplant Roll Ups

eggplant roll ups vegetarian tahini dressing


So many ways to enjoy the incomparable eggplant, each with its own special merits.

These eggplant roll ups are easy to make. They work best with large globe eggplant, but I like making it with the long neon or japanese and chinese eggplant as well.

Eggplant Slices:
Slice the eggplant uniformly thin, brush with oil, sprinkle some salt and arrange in a roasting pan.
Bake for about 12 to 15 minutes in a 425 °F oven till soft and cooked but not falling apart.

Filling:
Anything goes. But here, I went with a mix of feta, cream cheese, chopped onions, chopped bell pepper, grated carrots, chopped olives, plus some red leaf lettuce for layering. Combine all but the lettuce and stir well to spreadable consistency.

Assembly:
Lay a slice of baked eggplant on a plate. Place a layer of lettuce leaves. Spread some of the filling mixture. And roll up the eggplant slice. Seal the end with some of the cream cheese filling.

Serve with tahini yogurt dressing.

Labels: , , , , ,

Monday, June 16, 2014

10 Grain Cereal Upma and Quinoa Upma

10 Grain Cereal Upma and Quinoa Upma


Upma ("Oop-maa") is a staple in south India, usually as a tiffin item for breakfast or sometimes a light dinner, made with coarse grits-like farina. There were two schools of thought about the ideal upma in our family when I was young: the grainy, non-lumpy, non-sticky kind with  lots of vegetables like carrots, peas, onions, ginger, tomatoes, chilies etc; and the gooey, ghee-dripping kind with just some tempering and possibly chilies and ginger and a touch of salt to taste.

Over the formative years, I've gone from liking one kind to the other and back again. These days, in my kitchen, it depends on my mood.

For the gooey porridge-like upma, I prefer the coarse meal 10 grain cereal sold in bulk food stores: wheat, corn, rye, triticale, oats, soy beans, millet, barley, brown rice, oat bran and flaxseed. Sometimes, I add an optional 11th item - viz., quinoa - to this mix.

For the grainy coarse upma, I like just the quinoa, or a mix of quinoa and bulgur. I cook it al dente first and then make the upma as below.

Veggies in either case depends on what's handy. Typically, onions, ginger, chilies, cabbage, bell pepper, carrots, peas are the staple. Sometimes I add cauliflower, edamame, kale or spinach.

Tempering: heat a tablespoon of canola oil in a pan, when oil is hot, add split urad dal, when the dal turns golden brown, add mustard seeds, and when mustard seeds pop, add curry leaves and the vegetables.

Saute the veggies, then, add the 10 grain cereal for the gooey upma. Add boiling hot water to the cereal in the ratio 1.5 : 1 - i.e., one measure of cereal gets 1.5 measure of boiling water. Cover and cook on medium low heat till the cereal is cooked through. Add in ghee or flax oil Omega butter™. Stir well and serve warm with Indian pickles.

Labels: , , , , ,

Thursday, June 12, 2014

Pearl Barley, Kale, Lentil Salad

Pearl Barley, Kale, Lentil Salad


Now that summer is here, (sort of), meals are getting easier and lazier. Chilled or room temperature salads, fresh vegetables and fruits, quick smoothies, and no-fuss sandwiches are becoming the staples. Not much baking or slaving over the stove most days.

This quick salad just feels so nutritious, even if I am no nutritionist or an expert of any sort. My favorite way to serve/eat this is on a "bowl" of Boston Lettuce leaf: scoop some into a crisp Boston lettuce leaf, either roll it up for easy no-spillage eating, or gather up the edges like a taco and munch on.

Of course, any combination of salad ingredients like carrot sticks, olives, chickpeas, pumpkin seeds, feta, bell peppers taste wonderful when served on a leaf of lettuce.

Pearl Barley, Kale, Lentil Salad


Ingredients
Pearl barley cooked al dente
Green or brown lentil, cooked al dente
Kale, chopped, and wilted
cooked chick peas
feta
Kalamata olives
sun-dried tomatoes
finely chopped carrots
finely chopped red onion (optional)
toasted pine nuts  and dried cranberries (optional)
Dressing: lemon juice, olive oil, black pepper, plus salt if needed

Combine the salad ingredients, adjust dressing to taste, serve at room temperature or chilled

Labels: , , , , , ,

Monday, May 19, 2014

Wide Rice Noodles with Pickled Beets, Radish, Carrots

Wide Rice Noodles with Pickled Beets, Radish, Carrots


Sometimes the simplest of flavors give the most satisfaction. Pickled vegetables is an easy yet flavorful way of adding interest to everyday noodles. For a warm summer evening, cool wide rice noodles with chilled pickled vegetables is a treat.

Cook the wide rice noodles per package direction, drain and rinse in cold water. Then toss with some sesame oil and pickled vegetables; and serve with some extra pickled veggies on the side.
Vinegar Pickled Beets, Radish, Carrots

Radish, Beets, Red onions, Green beans, Shallots, White Home Garden Pearl Onions are a few of the usual veggies I pickle at home.
  1. Combine 1 cup of vinegar (white, cider, champagne, rice, any combination) with ½ cup of water, bring to a boil; optionally, add any pickling spices (whole black pepper, dry red chilies, cloves, coriander)
  2. Slice or cut veggies into preferred size and place in a canning jar; sprinkle some salt, a bit of honey if preferred
  3. Pour the boiling vinegar solution onto the veggies in the jar till veggies are fully immersed; cover and allow to cool. Refrigerate after cooling for upto a week.

Labels: , , , , ,

Saturday, May 10, 2014

Slow-cooked Chicken with Pan-seared Carrots and Leeks Spinach Salad

pan-seared carrots leeks spinach salad slow cooked chicken


The Crockette® by Rival is a tiny 1-Quart slow cooker that was a garage sale find a few years ago and now has become my favorite cooking apparatus. With very little time left for cooking elaborate meals on weeknights, I look for short-cuts and prepare-ahead methods without sacrificing the variety or taste of our meals.

Before I hit the bed, I throw in a couple of small chicken breasts with some favorite rub or herbs into the Crockette and leave it on all night. With only one setting, and its unique ability to never dry out and burn the foods, this slow cooking renders the chicken breasts superbly moist, flaky, and tender by next morning. And sometimes, I've forgotten to unplug it when I rush off to work and it still keeps the chicken perfectly done till dinner time that evening.

I like to combine this juicy fall-apart chicken with a fresh warm salad for a filling weeknight meal. Carrots and leeks cooked in a high heat cast-iron skillet gives the charred rich flavor. Toss the hot carrots and leeks with a bunch of baby spinach leaves and allow the spinach to wilt a bit. Drizzle with red wine vinegar if preferred.


Labels: , , , ,

‹Older