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Sunday, November 30, 2014

Quick Biscuit-style Muffin-like Chicken or Veggie Pot Pie



This is an easy weeknight meal if the filling is handy. Simply make the biscuit dough; roll out and cut circles that fit in the muffin pan, fill and bake for about 20 minutes.

Filling: Omit the chicken if preferred and load it with veggies - carrots, peas, potatoes, broccoli, mushroom, corn, kale. Cook the veggies in chicken stock and herbs. Stir in some heavy cream. This time the ground spices were - a hint of cinnamon, cumin, paprika, turmeric, cloves, nutmeg, black pepper.

Biscuit: Any standard biscuit recipe is fine. This time I used the Pancake/Waffle mix that was handy, added just enough water and vegetable shortening to make a flaky biscuit dough.

Bake: Grease the muffin tin and place the biscuit dough circles, add the filling, top with grated cheese, if preferred, and bake in a 350°F oven for about 15 minutes or so, till the crust is baked.


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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 on the outside - 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 neutral-flavored 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!

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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


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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.

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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





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