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Thursday, November 11, 2010

Roasted Butternut Squash and Red Pepper Soup


Fall time- the leaves do their yearly dance with the wind, one last show before winter sets in. I think it's my favorite season! I know it can get cold and rainy. But imagine curling up on the couch, looking out over tree tops at dusk with the fading sunlight reflecting off the puddles of water, washing all those turned leaves in a shimmer of gold.

Are you still with me?

Last week we bought this beautiful butternut squash from our local farmer's market. I wanted to saute it in oodles of butter and eat as-is. Thankfully, good sense prevailed and I decided on a healthier soup. I still couldn't get the taste of butter out of my head so I decided to roast the squash with a thin rub of ghee (clarified butter) and salt. While I was at it, the 2 ripe red peppers in the fridge called out to me. I had a little extra 'rub' left, so I tossed them into the oven as well. The resulting roasted pieces were good enough to eat. But no! Off they went into the blender to become a satisfying soup that is very filling. I would serve this with a few crackers and not much else- it's a meal on it's own!

Preparation Time: 10 minutes (Roasting time: 1 hour)
Serves: 6-8 as a side

Ingredients:
2 large red peppers
1 medium-large butternut squash
1 can lite coconut milk
3 cups broth

1 tbsp of your favorite curry paste (I used panang curry paste. Use more or less depending on your 'heat' tolerance levels)
1 tsp cumin
2 tbsp ghee (melted butter works fine too)- use coconut oil for Vegan
Salt/Pepper to taste

Garnish
Pumpkin seeds/Pine nuts
Yogurt-exclude this for vegan
Cilantro (optional)

Roast the veggies:
Preheat the oven to 375F
Peel and chop the butternut squash in half. Remove the seeds and cut into quarters.
Wash and chop the red pepper in half. Remove the seeds.
Mix the ghee with the cumin. Brush/rub this over the veggies.
Place the veggies on a roasting pan face down and roast in the oven for 45 minutes to an hour.
Remove from the oven and bring to room temperature
Blend the veggies to a paste with a little water if needed.

Soup's On!
Heat the coconut milk on medium-high until hot. Stir in the curry paste. Add the broth and stir well.
Stir in the blended, roasted veggies and season with salt/pepper to taste

Serve with a dollop of yogurt and garnished with pumpkin seeds and cilantro (optional)

Tuesday, October 19, 2010

Tomato Soup with Caramelized Onion and Mint


I was craving a roasted tomato soup. Roasting adds a fullness and depth that you just cant get without the time spent in the oven. But it was not to be since I did not have whole tomatoes that I could roast. I did have some beautiful red onion though which I caramelized in my heavy dutch oven along with some dried red chili flakes and garlic. A handful of mint brings out the freshness of the tomatoes and highlights the tartness wonderfully.

The end result is a full bodied soup that's sweet, hot and fresh! I served this up with some fresh  crusty garlic bread broiled with some mild cheddar for a couple minutes- yumm!

Prep Time: 1 hour
Serves: 3

Ingredients:

1 large can plum tomatoes (About 3 cups of tomatoes)
1 large red onion, sliced
4 cloves garlic, chopped
1 tsp chili flakes
1 tsp sugar
1 tbsp, Olive oil
Salt and pepper to taste
1 cup fresh mint leaves, washed
Feta cheese for garnish.

Heat a heavy pot on medium high and add the olive oil, garlic and chili flakes. Saute for a couple minutes.
Add the onions, a pinch of salt and the sugar. Stir.
Let the onions caramelize, stir frequently. This should take about 20-30 minutes
Add the tomatoes and heat through for about 5 minutes covered.
Puree the mixture in a blender and transfer back to the pot.
Mix in the salt and mint. Heat for a couple more minutes and serve with some feta cheese on top.

Cucumber Mint Salad



Ingredients:

3 Persian or English cucumbers, sliced thinly into rounds. (Use a slicer or a mandolin)
1 tbsp rice vinegar
1 tsp kosher salt
1 tsp fresh cracked black pepper
2 tbsp red onion, thinly sliced
1 tsp sugar
1/2 cup fresh mint leaves. Chiffonade.

Mix all the ingredients together. Let it sit for about 15 minutes, covered in the fridge before serving.

Wednesday, October 13, 2010

Rustic Tomato Soup with Cannelini Beans


Every dish has a story. This one began with a cool fall evening and 2 tired souls!


Soup is perfect for a cold, fall evening. This one was a meal-in-a-pot and very hearty served up with warm crusty bread and a splash of good olive oil. (I used some lemon infused olive oil)

Serves 4
Preparation time 30 minutes

Ingredients

2 tbsp olive oil
4 large tomatoes, chopped roughly (or a large can of tomatoes- crushed or diced)
1 medium onion, diced
4 cloves garlic, chopped
1 large yellow squash, diced
1 can cannellini or pinto beans, rinsed
2 cups broth
1/2 cup milk (for vegan option, use almond milk)
*1 tbsp all purpose flour
1 cup fresh basil
2 tbsp fresh rosemary (and extra for garnish)

1 tbsp coriander powder
1 tsp paprika (or to taste)
1 tsp crushed red pepper (or to taste)

Salt, to taste
Fresh cracked black pepper, garnish

Method

Heat a heavy pot on medium with the olive oil
Add the onions and garlic, saute until soft
Add the coriander powder, paprika and red pepper and stir until fragrant
Add the squash, tomatoes and basil. Cover and cook for about 5 minutes or until the vegetables are squishy

Turn off the heat and use a hand blender to puree the vegetables roughly. (For a more rustic soup, don't puree until completely smooth) If you don't have a hand blender, transfer to a regular blender and pulse a couple times until desired consistency is achieved.
Transfer mixture back to the pot, add the broth and cook on medium heat
Whisk the flour and milk in a small bowl and slowly whisk this mixture into the soup. Whisk until you see no floury lumps
Season with salt to taste
Add the beans to the soup
Cook on medium heat stirring occasionally for about 5-10 minutes (this is to allow the soup to thicken and cook the flour)
Turn off the heat and add the rosemary to the hot soup just before serving

Serve with fresh cracked pepper, rosemary leaves or a chiffonade of basil and a splash of good olive oil. This soup tastes amazing with a side of warm, crusty bread.

* The flour and milk mixture is equivalent to adding cream to the soup. It does the same thing- thicken the soup. I used flour and milk as a healthier alternative. You could also try using coconut milk instead (1/2 cup) But remember to cook on low heat after adding the coconut milk, else the soup will separate.

Monday, August 30, 2010

Watermelon Mojito Sorbet


(I apologise for the lack of a picture here. It was one of those times when we were running out the door, sorbet in a cooler, trying to make it in time for an ice-cream social at a friends place. It was a ton of fun! We sampled some amazing desserts, home made wines and ice cream. I think it's an awesome idea and want to plan something myself soon!)
This summer I have been experimenting with ice cream and gelato recipes. I still haven't found that perfect 'healthy' recipe for ice cream. The consistency is always a little icy-er than I'd like it when I skimp on the heavy cream. Or it could be my ice cream maker. Oh well, back to the drawing board!

This weekend our new mint bush was taking over the deck, so I decided to chop it down to size and use the fresh mint leaves in a multitude of things- punch, soup and a sorbet! 

This sorbet is very fresh tasting. It would make a perfect palate cleaner between courses of a heavy meal!

Ingredients:

3 cups watermelon juice
1 cup water
1 cup cane sugar 
(or to taste- depends on the sweetness of the watermelon. Also remember that once churned, the sweetness intensifies. So aim for a moderate sweetness before the mix goes into the ice cream maker)
1 cup lightly packed fresh mint leaves
2 tsp corn starch (dissolved in 2-3 tbsps of water)
Zest of 2 limes
1/2 cup lime juice (I used about 4 limes)
1/2 cup vodka (A citrus liquor would also work here- I used part vodka part limoncello)
2 Tbsp mint chiffonade

Bring the water, juices (watermelon, lime) and sugar to a gentle boil
Stir until the sugar dissolves. Turn off the heat.
Chop the mint and add this and the zest to the juice. Steep for about 20 minutes.
Add the cornstarch mixture and bring to a gentle boil again. Stir for a couple minutes until slightly thickened.
Stir in the liquor/vodka and mix well until combined.
Chill in the refrigerator until cold and freeze in an ice cream maker (5 minutes before it is done, add in the mint chiffonade)
Place the sorbet in the freezer (front portion- the back is too cold), for a couple hours to harden

Tuesday, August 10, 2010

Nutella Cookies



I love hazelnuts. I love chocolate. This was an easy culinary decision.

Prep Time: 30 minutes
Makes about 32 small cookies
Bake Time: 15 minutes

Ingredients:
1 cup whole wheat white flour/ all purpose flour
1/3 cup light brown sugar
1/3 cup granulated white sugar
1 and 1/4 cups chopped dark chocolate
(I used schraffen berger 70% dark, chopped into small pieces. You could also use semi sweet chocolate chips)
1 cup toasted and chopped hazelnuts
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 stick unsalted butter, cold
1 egg, room temperature

Cream the butter and sugars until fluffy
Add the egg, vanilla, baking soda and salt- mix well
Mix in the flour until incoorporated
Gently mix in the chocolate and nuts

Using a cookie scoop, place dough (about 1/2 tbsp each) onto buttered and floured cookie sheets with 2 inch spaces between each cookie.
Bake in a preheated 350F oven (top 1/3rd shelf) for about 15 minutes or until cookies are lightly golden
Gently place on a cooling rack and cool for atleast 5 minutes before digging in!

Thursday, August 5, 2010

Blueberry Maple Coffee Cake



Continuing the saga of blueberry related recipes, here is a coffee cake that will pick you up any afternoon. Enjoy with your favorite mocha or a cold coffee on a hot summer day!

It is not very easy to lighten up baked goods but I've been inspired by many culinary blogs out there that focus on natural cooking. This cake is sweetened mostly with maple syrup and blueberries. Feel free to substitute for any other berry as well. If you dont like the flavor of maple syrup (what!!), you could use equal parts of agave nectar, brown or cane sugar, even honey!

The cake is moistened with the berries and greek yogurt. The amount of butter has been more than halved from a traditional coffee cake recipe. I used fat free yogurt.

The whole wheat flour makes for a more crumbly cake and is substantial. So a thin slice goes a long way with this cake! I think the orange and the rosemary bring out the freshness of the berries and just remind me of summer. I think next time I'll experiment with raspberries, honey and lemon zest. Maybe a different nut as well- pine nuts?

Prep Time: 1 hour
Cooking Time: ~40 minutes
Serves: 12 modest slices

Ingredients:

Cake-
1/2 stick of butter- room temperature
1/2 cup maple syrup- room temperature
1 egg or 1/2 cup applesauce- room temperature
1/4 cup greek yogurt (fat free is ok)
2 tbsp milk (reduced fat is ok)
2 tsp vanilla
Zest of 1 orange
1/2 tsp dried rosemary
1 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
2 cups blueberries

Topping-
1/2 stick butter- cold, cut into 1/2 inch cubes
1/2 cup whole wheat pastry flour
1/3 cup maple syrup or brown sugar
1 cup chopped walnuts
1/2 tsp dried rosemary

Beat the butter until fluffy in a large bowl with a whisk. Add in the maple syrup, egg/apple sauce, vanilla and zest and beat well. Sift the flour with the baking powder and soda. Mix in the rosemary. Add half of this to the butter mix. Stir. Add the greek yogurt, stir well. Add the rest of the flour and stir until barely combined. Moisten with the milk and add 1.5 cups of the berries in. Stir gently. Scrape the batter into a well buttered and floured cake pan (1 used a 1 pound loaf tin. You could also line the pan with parchment paper instead of flouring it)

Heat the oven to 350F

Make the topping- In a food processor- pulse all the ingredients about 20 times until the mixture resembles a crumbly, doughy texture. Using your fingers crumble 1/2 of this onto the cake. Sprinkle the remaining berries on top and crumble the rest of the topping onto the cake. Flatten very gently very with your fingers.

Bake for about 40 minutes or until a toothpick inserted into the center of the cake comes out mostly clean. Cook in pan for a couple minutes and then turn out onto a wire rack to cool.

Wednesday, August 4, 2010

Iced Blueberry Mocha

 

This weekend I went blueberry picking! We went a little overboard and ended up with 15 pounds of them! So stay tuned for recipes that feature the bluest berries as the main ingredient this week! Here's a variation on a classic hot drink made for summer and the ripe berries that surround us- dont knock it until you try it!


Prep Time: 5 minutes
Serves: 1

1/2 to 1 cup blueberries, rinsed, picked over
1 and 1/2 tsp espresso powder/ instant coffee powder (I used an Italian instant espresso powder) (or 1 shot of your favorite espresso)
1 tsp cocoa powder (I used ghiradelli's semi sweet chocolate sauce) (or 1 tbsp of your favorite chocolate sauce)
1/2 cup ice
1/2 cup milk
1tbsp caramel/vanilla syrup (or 2 tsp cane sugar)

Give all the ingredients a whirl in a blender and serve garnished with a few blueberries and shaved chocolate

Saturday, July 31, 2010

Hazlenut Vanilla Cream Cheese Spread



I was craving a sweet cream cheese to go with my cinnamon raisin bagels and came up with this! Simple, tasty and best of all- you control what goes in.

1 package/tub whipped cream cheese
2 tsp agave nectar or cane sugar
1 tbsp vanilla extract
1 cup toasted hazelnuts, finely chopped (I used an electric chopper to do the job)

Mix all the ingredients together. Spoon to taste onto a toasted cinnamon bagel. Will keep upto a week in the fridge.

The next time I would try adding a half cup of blueberries or raspberries into the mix.

Monday, July 12, 2010

Chilaquiles- Scrambled eggs with tortillas



Summer is here in the North West and that means many things to us- Backpacking, Kayaking and ofcourse quick filling foods! Not to mention stone fruit and icy cold mojitos!

After a tiring but exhilarating hike up Kachess Ridge, we asked A to iPhone a good place to eat. (Yes, I realise I just verbalised the iPhone!) Being a Sunday and kind of in the middle of no where, we zeroed in on a Mexican restuarant that had rave reviews. Needless to say, the app did not fail us! The food was good, cheap and really authentic. (They had horchata and flan to boot!)

Today I tried to recreate this traditional dish that is simple yet totally satisfying.

Prep time: 20 minutes
Serves 1

Ingredients:
1 large egg, lightly beaten
1 tortilla- I used a whole wheat sun dried tomato version- chopped. Use your favorite!
1/2 red pepper, sliced
1/3 medium red onion, thickly sliced
1 clove garlic, sliced
2 spring onions, chopped
1 tsp taco seasoning
1 chipotle chilli in adobo sauce- chopped finely (1 tsp of the sauce)
1 tso olive oil
Salt

Heat a saute pan over medium heat
Add the olive oil
Saute the onions, garlic and peppers for a minute
Add the taco season, stir until fragrant. Do not burn!
Add the tortilla strips and saute until browned
Pour the egg, scrambled into the mixture
Add the chipotle pepper and sauce. Stir well.
Mix in the spring onions

Serve with whole pinto beans, a dollop of whisked yogurt (instead of sour cream) and red/green salsa on the side.

Tuesday, June 15, 2010

Purple Potato Pizza



Have you ever eaten so fast that you almost forgot to stop to take-a-picture? Well, that's exactly why the picture of my pizza is missing a slice!

H came up with this recipe after we were craving the flavors of the much loved Potato Rosemary pizza at Serious Pie! We didnt have all the ingredients in stock but H substituted marvellously and came up with this blog worthy creation.

This version is fast and equally scrumptious- if I do say so myself.

Serves: 2
Preparation time: 15 minutes (if that!) Time in oven: 10 minutes

1 medium purple potato, thinly sliced
1/2 medium onion
1/4 cup shaved/shredded parmesan cheese
1/4 cup goat cheese\
1 tbsp garlic aioli (Try this one, it's our favorite!)
Sea salt, to taste
Fresh cracked black pepper
1 tsp ginger, finely chopped
Medium pizza crust (store bought) or 2 Flatbreads
Fresh basil leaves, finely chopped (for garnish)

Preheat the oven to 350F
In a saute pan, place the potato slices along with some olive oil (2 tsp) and saute on medium heat until almost cooked. Add the onion, stir and season with sea salt
Layer the flatbread or semi cooked pizza base with the aioli
Top with the slices of potato and onion
Arrange the cheeses on top
Bake for 10 minutes or until the cheeses have melted
Top with torn basil, ginger and fresh cracked pepper
Slice and devour!

Butterscotch Banana Bread



This recipe started out with 4 really ripe bananas and some butterscotch chips that I picked up the other day at the grocery store on a whim!

Serves: About 6
Preparation time: 15 minutes. Bake time: 60 minutes

2 cups cake flour
8 tbsp butter
1/2 cup greek yogurt
1/2 cup sugar
4 bananas, overly ripe (skins are almost blackened)
1 tbsp vanilla
2 large eggs
1 tspsalt
1 tsp baking soda
3/4 tsp baking powder
3/4 cup toasted walnuts
1 tsp butter (to grease the pan)
*1 cup butterscotch chips
1/4 cup caster sugar or 1/2 cup maple syrup (garnish)

Sift the flour, baking powder, soda and salt. Set aside
Cream the sugar and butter until light and fluffy
Puree the bananas with the yogurt, eggs and vanilla
Mix with the sugar and butter until combined

Add the wet to the dry in 3 batches, mix well until you see no lumps
Stir in the walnuts and butterscotch chips into the cake batter
Grease a 9 inch loaf tin with 1 tsp butter
Pour the batter into the pan evenly


Bake at 350F for 60 minutes or until a toothpick inserted into the center of the cake, comes out almost clean (a few crumbs are ok since this is a moist cake)
Remove from the oven and cool for 10 minutes before trying to turn out from the tin.
Sift the caster sugar or swish the maple syrup across the top of the cake before serving (optional)

* Can substitute chocolate chips,  cranberries, chopped dates etc in place of butterscotch. They all make for a tasty treat.

Saturday, April 17, 2010

Hawaiian Pancakes



It was a gray Seattle day. To counter the effect it had on me I decided to make something that reminded me of our days in Hawai'i. I had shredded coconut, coconut milk and 3 year old macadamia nuts in the freezer! Now something's cooking!

Serves 4+
Preparation time: About 45 minutes

1 can coconut milk (lite is fine)
1 tsp coconut essence
2 eggs
2 cups ricotta cheese
1 tsp vanilla
~ 1/3 cup milk (2% is ok)

3/4 cup whole wheat white flour
1 tbsp baking powder
1 tsp salt
2 tbsp honey/agave nectar/sugar
2 cups shredded unsweetened coconut
1.5 cups macadamia nuts, coarsely processed

Whisk the wet  (except the milk) and dry ingredients in seperate bowls
Add the dry ingredients to the wet a little at a time, mix until no big lumps are present
If needed add the milk to thin the batter consistency. (It should be a little thicker than cake batter)



Heat a griddle on medium high, dot with butter. Turn down the heat.
Place 2 tbsp of pancake batter on the griddle to make a pancake. (Do not spread)
Let it cook on medium low heat until golden, then flip
Serve with lemon curd, whipped cream, pineapple slices, pineapple preserves or just plain syrup!

Scambled Hash


This is a fancier version of my favorite recipe for scrambled eggs growing up. You can keep it simple by skipping the 'filling' or soup-it-up for a weekend brunch. Experiment with the different options like vegetables, herbs, spices out there. It's the versatile egg!

Serves 2
Preparation time about 30 minutes

Scramble
3 large eggs
1 chicken sausage (or 1 cup extra firm tofu)
1 tsp flour
1 tbsp milk (whole milk or half and half make for a moist scramble)
1 tbsp butter
Cayenne pepper or Paprika, 1 tsp
Salt and Pepper to taste

Filling
1/2 medium onion, diced (I like medium to large chunks)
1 cup diced red and green pepper (to match the size of the onions)
1/2 cup fresh or frozen spinach
1-2 tsp of finely chopped jalapeno (or to taste)
1/2 tsp curry powder (pick your favorite flavor. I like one of the following: garam masala, cumin, coriander, madras curry powder, peri-peri etc)

Garnish
1/3 cup parsley (Or your favorite herb- cilantro, rosemary, oregano go well too. If using dried herbs, use 2 tsp)
1/3 cup goat cheese, crumbled (or fresh mozzarella, torn into small chunks)

Prepare the filling first:
Heat 1 tbsp of olive oil in a saute pan on medium heat
Add the onions, saute until brown
Add the curry powder and saute until fragrant (about a minute)
Add the peppers, jalapeno, cut up sausage/tofu and spinach
Cook until the spinach has wilted
Season with salt and pepper. Turn off heat and set aside.

Cook the eggs:
Break the eggs into a large bowl and beat in the milk and flour until combined

Heat a saute pan over medium high.
Add the butter and melt until light brown.
Stir in the cayenne pepper/paprika
Add the egg mixture, stir and turn down the heat to medium low. Cook for a couple minutes before stirring slowly (If you like a smaller curd texture, stir often)
Cook **covered for about 2 minutes and then stir over heat until desired texture is achieved. (I like my eggs large curd and well done)
When almost done, mix in the filling *gently and season with salt and pepper. Mix in the crumbled goat cheese (if using mozzarella, mix gently until cheese starts to melt)
Garnish with chopped herbs

* Using a gentle touch helps keep the eggs fluffy
** Covered cooking for a while helps the eggs rise and become fluffy (due to the milk+flour mix in the egg)

Sunday, April 11, 2010

Zesty Lemon Curd



A fridge overflowing with eggs and lemon made for an easy citrus decision. Lemon curd (as I've found this week ...) can be used in many delicious ways. On pancakes, panna cotta, ice cream or just folded into whipped cream and topped with fresh berries! Quite a yummy week, dessert wise! :)

5 egg yolks
1 cup sugar
1/3 cup lemon juice
1 tsp lemon zest 
1 stick butter, chilled
1 cup water
 
Whisk the egg yolks and sugar until smooth.
Bring the water in a medium saucepan to a simmer. Place a bowl on top of the pan without touching the water. (This is called a water bath) Lower the heat.
Place the egg mixture in the bowl on top of the pan and start whisking in the lemon juice and zest.
Whisk for about 10 minutes or until mixture has thickened like a simple sryup.
Turn off the heat and stir the butter in- cutting little pieces of it at a time.
Place in a very clean and dry bowl, cover with some plastic wrap pressing it directly on the surface of the curd to avoid a film forming.
Will store in the fridge for upto 2 weeks or freezer for a month.

Lemon Ricotta pancakes



This came out of a lazy Saturday evening when plans of making vegetable lasagna didnt pan out. Sunday morning was glorious and sunny and I felt the need to eat some of the lovely lemon curd I'd made. The ricotta brings so much air into the pancakes and are perfect with lemon curd drizzled on top of fresh berries and whipped cream. Delicioso!

Preparation time 30 minutes
Serves 4 (makes about 12 pancakes)

3/4 cup flour
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
2 tbsp sugar/honey

1/2 cup milk
Juice of 1 lemon
Zest of 1 lemon
1 tsp vanilla
2 cups ricotta cheese
2 eggs



Whisk the dry and wet ingredients in seperate bowls, mix the dry into the wet slowly until just combined with no mjor lumps
Heat a griddle and grease with butter
Pour about 1/4 cup of batter to make a pancake and cook until golden on both sides
(Use a heavy griddle or pan on medium low heat to cook the pancakes. This will help cook the insides of the pancakes as well)
Serve with lemon curd, fresh berries and whipped cream

Saturday, April 3, 2010

Lemony Peanut Rice



O came over to cook with me last night. We had a ton of fun and ended up making quite a feast! Here is a simple rice dish that H really loves and got O hooked as well! My contribution to it was just typing this up! (This is H's recipe and O cooked it to perfection!)

Serves 2-3
Preparation time 20 minutes

1 cup uncooked basmati rice
Juice and Zest of 1 medium lemon (or to taste)
1/2 tsp turmeric
2 tsp cumin seeds
1/4 cup chana dal (http://www.gourmetsleuth.com/images/chana-dal.jpg)
1 cup peanuts
1 tbsp coconut or sesame oil
2 tsp mustard seeds
1/2 cup coconut flakes (unsweetened)
1 dried red chili
1/2 cup curry leaves
Salt to taste

Cook the rice with a little less than 2 cups of water, fluff with a fork and set aside.
In a saute pan, heat the oil and add the chana dal, saute for about 2 minutes or until dal is crunchy.
Add the cumin seeds, mustard seeds and the curry leaves. Cover and let splutter for about a minute on medium low heat
Add the coconut and stir for about a minute. Careful, coconut burns quickly due to the high fat content. Add the peanuts and stir for about 2 minutes or until the nuts are lightly browned
Break the dried red chili and add to the mixture in the pan.
Add the cooked rice and mix gently to avoid breaking the rice grains
Mix in the turmeric to achieve an even color.
Turn off the heat and stir in the lemon juice, zest and salt.
Adjust the seasonings serve hot with yogurt and Indian pickles or a curry.

Monday, March 29, 2010

Citrus Glazed Tofu



Serves 2-3
Preparation time 30 minutes

1 block extra firm tofu, cut into slabs
1 medium onion, sliced thinly
1 cup OJ
1 tsp grated ginger
2 tbsp soy sauce
1 tbsp sesame oil
1/2 cup cilantro, minced (plus a little extra for garnish)
2 tsp orange zest
1 tsp coriander powder
1 tsp white pepper
1 tsp paprika (or chili powder if you like it hot!)
Salt to taste

Whisk the OJ with all the ingredients except the tofu and the onion
In a bowl dip the tofu in the marinade and layer. Pour over the remaining marinade. Let it sit in the fridge for about an hour.
Heat a grill pan and spray with a little cooking spray. Place tofu slabs and onion and grill each side for a couple minutes
Stir the marinade in a sauce pan and cook on low heat until it has reduced and becomes a little sticky
Place the tofu in a baking dish and pour the sauce over the tofu
Bake in a preheated oven (350F) for about 10 minutes
Garnish with cilantro and grilled onion and serve.

(This dish can be served along with coconut rice)

Thursday, March 25, 2010

Turmeric Potatoes with Cumin seeds



Turmeric has antiseptic properties. For this reason, it was used in India a long time ago to 'disinfect' vegetables in a way that simply washing them with water could not do. Decades later we still use turmeric more out of habit than anything else. However, if used alone this yellow spice has quite the kick. And a very unique flavor!

Every weekend my Dad would cook us a meal. I have fun memories of time spent in the kitchen with him. His flair for cooking was different from my Mom's. His was more of a- add-taste-repeat kindof method which I think I've inherited. (So in a way, this blog helps me keep track of my tested recipes- both in method and measurement!) One day he was making a curry that called for turmeric (most curries do by the way!). In his usual fashion, he opened the jar and tilted it over the pot, tapping it in a little at a time. And yep- a huge lump fell in! (If you've ever used turmeric you know how excessive this is!) Long story short, we had upset stomachs the next day ...

Word to the wise- Measure out your spices carefully. ;)

Serves 3 as a side
2 medium potatoes (yukon gold or red will work), diced with the skins on
1 tsp turmeric
2 tsp cumin seeds
1 tsp jalapeno, minced
2 tsp ginger, minced
1 tbsp canola oil

Heat the oil over medium high heat
Add the cumin seeds and let them splutter for a few seconds
Add the potatoes and stir well
Cover and cook, sitring occasionally until potatoes are cooked through and nicely browned (about 10 minutes)
Season with salt, ginger and jalapeno. Stir well and cook uncovered for a couple more minutes.

Sunday, March 21, 2010

Whole Wheat Penne with Basil Pesto



In my book, Pasta = Comfort Food. Fun tubular shapes with nooks filled with fresh basil pesto. Let's try to make this healthier shall we?

Serves 3
Preparation time 30 minutes

Basil Pesto:
2 cups packed fresh basil leaves
1/2 cup pine nuts or walnuts
1/4 cup parmigiano reggiano cheese, shredded or grated
1 tsp salt or to taste
1 tsp fresh cracked pepper or to taste
1/4 cup olive oil
Process the ingredients above in a food processor or blender until desired consistency is achieved (Pulse just a few times if you like your pesto chunkier)

Pasta Assembly:
4 cups whole wheat penne, cooked
(Cook the penne according to package instructions)
3-4 sundried tomatoes
Couple basil leaves, torn
Parmigiano cheese, shaved (optional)
1/2 cup walnuts
Place the cooked pasta in a large bowl.
Mix in about 1 cup of pesto or to taste
Dice the sundried tomatoes and mix it into the pasta
Serve topped with basil, walnuts and a little shaved parmiagiano if desired

Thursday, March 18, 2010

Basil Garlic Fried Rice



To cheer up H today; I decided to make one of his favorite dishes- Fried Rice. A few flavor packed ingredients (sesame oil, garlic, vinegar and fresh green chili) give the rice a lot of oomph.

Serves 3-4
Preparation Time 30 minutes

1 cup jasmine or basmati rice (or any other long grained rice)
2 cups water
1 red or green pepper, diced
1 medium red onion, diced
2 cups green peas
3 tbsp minced garlic
2 cups tofu, crumbled
2 cups tightly packed fresh basil, finely chopped
1 tsp cumin
1 tsp green chili, minced (or to taste)
2 tbsp soy sauce
2 tbsp vinegar (or to taste)
2 tbsp toasted sesame oil
Fresh cracked pepper

Cook the rice with the water in a rice cooker (use a little less than 2 cups of water, so the rice is firm when cooked)
Heat a wok or a large saute pan over medium high heat.
Add the oil and the onions. Saute for a few minutes.
Add the garlic and saute for about a minute
Add the cumin and green/red pepper, mix well.
Mix in the crumbled tofu and season with a little salt. Saute for a couple minutes or until the tofu is browned
Add the rice and gently stir fry so as not to break the grains of rice
Season with the soy sauce, vinegar, green chili, salt and fresh pepper.
Mix in the green peas and basil

Sesame Garlic Beans



My Mom grew up in Singapore and whenever she talks about her childhood; food was always the highlight of her stories. (Yes, the apple doesn't fall too far from the tree) 30 years later and here I am talking through my days about what I eat, cook and dream about cooking! :-)

Now that I think about it, a lot of what my Mom cooked reflected her love of the South East Asian cooking flavors and techniques. She loved to stir fry instead of saute, sear instead of brown and julienne instead of dice! Her favorite spice was red chill and garlic, and her cant_do_without_condiment was soy sauce. She also introduced me to the magnificent flavor of toasted Sesame oil early. A drizzle of this stuff will get you to the orient quicker than any pan asian flight!

Here is the simplest of all her dishes- a stir fry of green beans and garlic. The dish is flavored with garlic and sesame oil- that's it!

Serves 3 or 4 as a side dish
Preparation time 30 minutes

8 oz french green beans
4-6 large cloves of garlic, slivered (the more the better!)
3 tsp ginger, minced
1 medium red onion, sliced
1 tbsp toasted sesame oil
1 tbsp sesame seeds (optional)
4 tbsp soy sauce (or to taste)
3 tbsp water
1 tsp red chili flakes or 2 tsp fresh cracked pepper
Salt to taste

In a large hot saute pan or wok, heat the oil.
Add the onions and garlic, saute for about 2 minutes
Add the green beans, water and the soy sauce. Turn down the heat and cover. Cook for about 3 minutes or until the beans are almost done (they should have some bite to them)
Turn the heat back up, season with salt, pepper/chili flakes and the sesame seeds. Stir well.

Serve as a side or along with hot rice.

Wednesday, March 17, 2010

Omelette Station


(Pictured here is the Pesto-Red Onion-Arugla Omelette)

There is no other food more versatile than the humble egg. With recent press releases on how "good for you" this little protein package is, there was never a better time to start cracking! :-)

Last weekend we tried a couple different omelettes based on our favorite flavors from Portage Bay Cafe. (Which btw, you HAVE to try if you're ever in the Seattle area!)

So back to the beaters. We tried a goat cheese-fenugreek-red onion combo as well as a basil pesto-red onion-arugula combo. Both were scrumptious to say the least. We didnt even miss buttered toast with all the flavorful ingredients in this substantial breakFEAST!

Serves 2, Preparation Time 30 minutes

4 large eggs
A couple pinches of flour
1 tbsp milk
2 tsp, olive oil
1/2 medium onion, sliced
1 cup fenugreek leaves or *1 cup arugula (See foot notes)
3 cloves garlic, sliced
1/2 cup olives, sliced (optional)
1/2 cup goat cheese or *1/2 cup pesto (See foot notes)
1 tsp, Crushed red pepper (optional)
Salt and Pepper to taste

Heat the oil in a saute pan, add the red pepper, onions and garlic. Saute until soft. (about 3 minutes)
Add the fenugreek leaves, season with a little salt and pepper (Remember, the goat cheese/pesto is pretty salty too)
Remove this mixture and set aside
In a large bowl beat 2 of the eggs with the flour and milk until light and frothy.
Pour immediately into the hot saute pan
Cover and cook for a few minutes on medium-low heat
Flip and cook for a few minutes until both sides are almost done.
Layer half the onion mixture on half the omelette in the pan, crumbled half the goat cheese and add the olives and black pepper. Fold and transfer to a serving plate.
Repeat with the remaining 2 eggs to make the 2nd omelette.

*If making the Arugula-Basil Pesto combo-
Dont add the arugula to the onions in the saute pan. While assembling the omelette in the pan, spread the pesto on the omelette, layer the onions and then add the fresh arugula before you fold the omelette and serve. The heat from the omelette will cause the arugula to wilt.

Tuesday, March 16, 2010

Are you starving?

I knew it was time to post an update when a friend asked me if we were starving ourselves; and hence the lack of blog posts!

Rest assured we're alive. And kicking ourselves for selling our old kitchen range before fulfilling my whim of buying a better one. When we finally narrowed down on which range to buy- a decision powered by indecision, a budget and whether I wanted my cookies browned or soft- we ordered it. Hallelujah! I used the time spent away from the range to organize our kitchen.

2 weeks later and the new addition to our kitchen is still not here! It was on a freight truck coming to us from New York and I can only assume that it got buried in a snow storm along the way! The tracking website says it should be at our door this weekend, so look out for an update soon. I've got quite a few culinary tricks up my sleeve for my shiny virgin range. Stay poised to pick up your fork!

In the meantime, try out the latest recipe I posted on Quinoa. I wont go into how good it is for you and the like but since I do like healthy yet tasty treats, I can say this treat is simple and satisfying. My Mom used to say, "If it (tastes) too good, it cant be good for you!". She's prooved herself wrong time and again by coming up with dinner ideas with the simplest ingredients- I'd like to think that I've inherited some of that talent.

Happy Hunger pangs! :)

Thursday, March 11, 2010

Curried Quinoa



Being vegetarian, H has been trying to find new sources of protein. There's only so much tofu and lentils he can eat in a week! Since we love trying new foods; we ventured into the outer corners of the internet and dug up quinoa! It is rich in protein while also providing carbs of the good kind. Quinoa is more of a seed than a cereal but when cooked, it has a nutty flavor and a texture similar to couscous or brown rice.

Enough of the encyclopedic dribble. Onto the good stuff! H doesnt mind me stealing his thunder by posting his recipe here! :)

Serves 2
Preparation time ~ 30 minutes
1 cup dry quinoa
2 cups water
1 medium red onion, chopped
1 tomato, diced
2 cloves garlic, minced
1 inch stick ginger, minced
1 tsp chili powder
1 tbsp coriander powder
2 tsp cumin powder
1 tsp garam masala
1 cup carrot, diced
1 cup red pepper, diced
Garnish:
Cilantro/Basil
Lime

Bring the water to a boil, add the quinoa and cook uncovered for a few minutes on medium heat until the water is absorbed, about 10 minutes.
In a saute pan, heat 1 tbsp of oil. Add the onion and saute until transluscent.
Add the ginger, garlic, spices and stir for about 2 minutes.
Add the vegetables and quinoa, mix well.
Season with salt.
Garnish with cilantro or basil and a squeeze of lime.

Tuesday, February 16, 2010

Delicious Discoveries

I like cruising the aisles of food stores looking for flavorful ingredients. Sometimes that means having a stocked fridge with too many choices, but oh well, it pays off most of the time when I need to whip something different for dinner.

Here are some recent finds that I love.

Wildwood Garlic Aioli
(I bought this at the local Whole Foods Market)
Aioli is a vegan mayo substitute. It packs as much (if not more flavor) than mayo but it's also filled with good-for-you unsaturated fats unlike it's eggy counterpart. This version of aioli is very mediterranean- it's filled with flavors like zesty lemon and garlic. So far I've used it as a substitute for mayo in sandwiches and also mixed in paprika and chives to make a yummy dip for oven baked yam fries. Yumm!

Pain is Good- Garlic Sauce
(I bought this at the local Whole Foods market)
What drew me to this sauce was the packaging and ofcourse the fact that it had garlic in it! But I'm esctatic to say that my tastebuds are in love with this substantial condiment. It's slightly chunky and very hot. A little drizzle goes a long way on a hotdog, mixed into soup, an omelet etc.

Metropolitan Market's Flatbread
(I bought this at the location in Queen Anne)
I know this is very local but I had to list it here. After years of searching for flatbread that comes close to what I grew up on; my taste buds were sent into dizzying depths of nostalgia when I tore off a bite of these toasted flats. Look out for them if you're in the area- they're sold in bags of 12 and smell like they've been yanked fresh out of a stone oven!

Fran's Caramel Sauce
Another local favorite. I think you do get them in other cities though. If you like caramel sauce and are looking for something from your childhood days at the ice cream parlor- you got to try Fran's. It's rich, buttery and simply delicious drizzled over ... well ... anything! :-)


Earth N Vine's- Red Pepper and Ancho Chili Jam
This savory jam goes well with so many things. It is as versatile as it is unique. The sweet roasted red peppers are kicked up a notch when combined with ancho chilies. Use this as a spread on a simple cracker or mix into some aioli or cream cheese for a tasty dip. Also stir into tomato soup or as a spread for a sandwich.Feeling adventurous? Try it on simple vanilla or chocolate icecream as a topping!

Saturday, February 13, 2010

Spicy Macaroni with Arugula and Egg



Macaroni and cheese with butter and tomato sauce- I loved this as a kid. Recreating some of those flavors and making it a healthy dish paid off in a tasty way! :)

Serves 4, Preparation time 30 minutes
2 cups dry macaroni
1/2 large red onion, diced
1 large tomato, diced
2 tsp jalapeno, minced
2 tsp garlic, finely minced
1/2 pepper (green or red), diced
2 eggs, lightly beaten
Salt
Pepper
2 cups arugula
1 cup basil, chopped
4 tbsp fresh mozarella, diced

Heat some water in a large pot until boiling. Salt and add the macaroni and cook until al dente ~ 7 minutes
Heat a tbsp of oil in a saute pan, add the onions, garlic and jalapeno. Saute for a few minutes until the onions are soft. Add the tomatoes and mix well. Cover and cook for a few minutes until the tomatoes are tender.
Add the peppers and stir. Turn off the heat. Season with salt.
Stir in the hot, drained macaroni.

In a seperate pan, add some oil and scramble the eggs in the pan. Cook on medium heat for 2 minutes and turn off the heat.

To assemble. Put a ladle or 2 of the hot macaroni on a plate. Add a tbsp of the diced mozarella on top. Mix in some fresh basil and layer with the egg and arugula. Crack some pepper on top and serve.

Maple Date Sticky Toffee Pudding


(Sorry for the poor quality of this photo- I couldn't wait to dig in!) :)
Just in time for Valentine's day- voila a dessert perfect for sharing! Well, I don't really succumb to the V-Day traditions but there's always room for a sweet-excuse. :)

H loved the Sticky Toffee pudding we had in London. He couldnt get enough of it and went from one M&S to another in search for this traditional English dessert. Back home, we found it hard to find and like so many things that fade with time- the memories of this dish were replaced by other concoctions ...

Until today! Some research and a great many variations later, I stumbled upon what I think is a pretty good match to the flavors of it's British counterpart. I tried reducing the fat and sugar in the recipe and I think this version holds it own.

Serves 8, Preparation time 90 minutes

Maple Toffee sauce
1 cup heavy cream
1 cup reduced fat milk
2 tbsp maple syrup
3/4 cup brown sugar
1 tsp salt
Toasted walnuts or pecans

Bring all the ingredients except nuts to a boil and reduce to a simmmer. Stiring constantly, simmer for 10 minutes until the mixture is thick. Pour half of the sauce into a baking tin and put the tin into the freezer to set the sauce.

Date Pudding
1 and 1/4 cup all purpose flour
1 tsp salt
2 tsp baking powder
4 tbsp butter
1 cup white sugar
2 eggs
8 oz dates, chopped
1 cup water

Bring the water and dates to a boil. Turn off the heat. Add 1 tsp of baking powder, mix and keep covered.
Cream the sugar and butter until fluffy. Add the eggs, one by one and beat for a couple minutes
Add half the flour, baking powder and salt- mix well. Stir in the vanilla
Add half the date mixture, mix, add the remaining flour and mix until just incoorporated.

Pour mixture into baking tin and bake at 350F for 45 minutes or until a toothpick inserted into the center, comes out with moist crumbs only.

Once cool, overturn onto a plate, cut into 8 pieces and serve with toffee sauce, toasted pecans/walnuts and whipped cream (optional). Serve warm or cold.

Tuesday, February 9, 2010

Chips Ahoy- Banana and Chocolate Chip cookies

I needed to indulge today without bursting at the seams. So I compromised and baked these cookies. With ingredients like wheat germ, whole wheat flour, flax seed oil and pine nuts- it felt like I was eating healthy. No harm done- they were delicious! (I was supposed to send half of them to H's work. Needless to say they never made it in!) :-D

The recipe was a variation on this one.

Preheat over to 375F and arrange racks in the middle of the oven

1/2 cup unsalted butter, softened
1 tbsp flax seed oil

1/2 cup brown sugar
2 large eggs
1 tbsp vanilla
1 3/4 cups whole wheat white flour
1/2 cup wheat germ, toasted
1 tsp baking soda
1/2 tsp baking powder
1 tsp kosher salt
1/2 cup banana chips, chopped
1 cup semi-sweet chocolate chips
1/2 cup toasted pine nuts

Cream the butter, oil and sugar until light and fluffy
Beat the eggs in one by one and mix well
Stir in the vanilla
Sift the flour, baking soda, salt and baking powders
Mix the wheat germ into the flour mixture
Add half the flours to the egg mixture, stir well
Add the rest of the flour to the mix and stir until just incoorporated
Mix in the nuts, banana and chocolate chips


Using a small cookie scoop, drop the cookie dough onto parchment or silicone baking sheets onto a cookie tray.
Bake for 10-12 minutes or until just golden. They will come out soft but cool to a nice moist cookie.

Sunday, February 7, 2010

Spiced Omelet


My Dad used to make this Omelet for us when we were kids. It is simple and right off the streets of Bombay. Serve with buttered slices of toast and tomato slices

Serves 1, Preparation time 20 minutes

2 eggs, lightly beaten
Salt
Pepper
2 tbps onion diced
1/2 tsp hot green chili, finely chopped
1 tbsp cilantro, finely chopped
1/2 tsp finely chopped ginger
1 tbsp tomato, diced (optional)

Add all the ingredients to the beaten egg. Mix well. Season with salt.

Heat a fry pan over medium heat and add a little oil ~ 1/2 tbsp
Pour the egg mixture and swirl to coat the pan
Cook on medium low until the bottom is a golden brown
Flip carefully and cook on other side until done
Serve with toast and freshly cracked black pepper

Caramel Chocolate Bites of Heaven/ Torte

I had to up the name on this version of Decadent Bars. They are yummy with a scoop of vanilla icecream or all on their own, cut into bite sized squares warm from the oven. It was a huge hit at a recent soiree we hosted over appetizers and good conversation. I did realise that with recipes like this, cutting corners isnt so easy. However, margarine, half-and-half and reducing the sugar in this recipe didnt seem to eat into the decadence.

Makes about 20 servings. Preparation time about 60 minutes.

Crust
100 g all purpose flour
50 g brown sugar
50 g pecans or hazelnuts
100 g cold butter, cubed
1/2 tsp salt
1/2 tsp vanilla extract


Pulse all the ingredients in a food processor until crumbly. Press into a springform pan and bake in a 355F oven for 20 minutes or until golden at the edges.

Filling
250g heavy cream (100 g cream + 150 g half-half is okay)
25g butter (10g butter + 15g margarine is okay)
100g brown sugar
2 tbsp honey
3 tbsp hazelnut liqueur or grand marnier
1/2 tsp salt
1/2 tsp orange peel, grated fine
100 g pecans/hazelnuts
100g walnuts
1 tsp vanilla extract


Heat all the ingredients except the orange peel and nuts in a saucepan over medium heat until it comes to a boil. Add the orange peel and lower the heat. Cook for 10 minutes.
Arrange the nuts over the cooled crust and gently pour the filling over the crust.

Bake in a 355F oven for 20-25 minutes until the top is golden.

Topping
125g dark chocolate, chopped

When the torte is out of the oven, sprinkle the chocolate and wait a couple minutes until the chocolate melts. Spread it evenly around and let it cool before cutting into it.

Serve as bite size pieces or small slices with whipped cream or ice cream.

Sunday, January 31, 2010

Sweet Crepes


We're visiting SF right now. Late nights with friends followed by a lazy weekend morning. Brunch being redefined as bLunch (since we sat down to eat it closer to 1pm!) Crepes and a quick Fritatta were the stars on this sleepy Sunday morning bLunch. :)

Crepes and Nutella with blueberries. Enough said. Onto the recipe. :)


Makes about 20 crepes and takes about 40 minutes
2.5 cups flour
3 eggs (For vegan option use flax seeds instead. 1 tbsp powdered flax seed whisked with 3 tbsp water per egg)
Pinch of salt
1.5 cups milk (For vegan option use almond milk)
0.5 cups H2o
1 tbsp butter, melted (For vegan option, use coconut oil)
1/2 cup orange liqueur
1 tsp vanilla essence
1 tbsp sugar

Mix all the liquids together and beat the eggs in.
Add the salt, sugar and mix well
Start adding the flour and whisk into the liquid mixture a little at a time until all the flour is combined
Let the batter stand atleast a half hour before making the crepes

Use a little butter in a non stick pan and pour a little batter (~5 tbsp) to make a very thin crepe. Twirl the pan around to spread the batter. cook about 2 minutes on each side or until golden brown spots appear.


Serve with a combination of:
Chocolate spreads
Whipped cream
Diced fruit (stawberries, berries)

Sunday, January 24, 2010

Coconut Rice



(Thanks Ahmed, for the picture!) :)
Vinay loves coconut rice! This recipe is a variation on an Indian dish. It hails from the Southern states in India where coconut is plentiful. We upped it a notch and use coconut milk to cook the rice for that extra coconutty goodness. This dish pairs well with a curry, fish or chicken entree
2 cups uncooked rice
2 cups water
2 cups coconut milk (lite is fine)
1 cup shredded coconut
3 tsp cumin seeds
1 cup cilantro, finely chopped
3 tbsp curry leaves (optional)
3 tbsp roasted peanuts

Cook rice with water and coconut milk in a rice cooker or a medium heavy pot until rice is done.
Heat 3 tbsp oil over medium high heat. Add the cumin , curry leaves, peanuts and saute for 1 minute
Add the shredded coconut and saute 1 minute
Add the cooked rice and mix well
Garnish with cilantro

Persian Raisin Cookies (or Nan-e keshmeshy)

These are my favorites! They are the first Iranian sweets that I learned how to make and they have been perfected many times:) They are light, crisp and the sweetness is just right!

From New Food of Life by Najmieh Batmanglij
Makes: about 50-60 cookies
Prep time: 15 minutes
Cooking time: 10 minutes


INGREDIENTS:
1 cup unsalted butter, melted
1 teaspoon vanilla
1 3/4 cups sugar
4 eggs
2 cups raisins (I used currants)
2 1/3 cups all-purpose flour


DIRECTIONS:


1. Preheat oven to 350F. Spread out wax paper on a cookie sheet.


2. In a mixing bowl, combine melted butter, vanilla, and sugar; then add the eggs. Mix well until creamy.

3. Add raisins and mix well.

4. Fold in the flour until a soft dough forms.

5. Drop teaspoonfuls of batter on the wax paper, leaving about 2 inches between each spoonful. I flatten them out a little bit with the spoon to make sure that they bake thinly.

6. Place the cookie sheet in the center of the oven and bake about 10 minutes, or until slightly golden. Be careful not to burn them. If you see that the sides are getting dark, take them out of the oven.

7. Remove the cookies from the oven and allow them to cool. Gently lift the cookies off the wax paper.

You can also add a little bit of lemon or almond extract to the dough, or lemon zest. I've also tried making them with dried cranberries and they turned out really delicious. You could also add nuts if you like. The nice thing is you can really make it with whatever you like! But the traditional way of doing it is like the recipe.

Wednesday, January 20, 2010

Mashed Cauliflowers (with Potato)



I love potatoes. (Who doesnt?) It's the ultimate comfort food and you cant go wrong with it- boiled, baked, fried, roasted, sauteed- anything works!

Last evening we had a head of cauliflower at home that was almost past it's shelf life. But my stomach called for potatoes. Hmm, what to do? So I came up with this concoction- telling myself it's more nutritous than just potatoes. The ricotta cheese (also almost past its shelf life in my fridge) adds some much needed protein to this dish.

Serves 4

2 medium potatoes, peeled and washed
2 cups of cauliflower florets, cut and washed
1/2 cup ricotta cheese
1 tsp garlic powder
1/2 tsp tumeric powder
Salt to taste
Fresh cracked black pepper
2 spring onions, finely chopped

Boil the potatoes and cauliflower in salted water for about 20 minutes or until very soft
Mash and whip the potatoes with the cheese, garlic powder, tumeric, salt and black pepper until creamy(Use a hand blender or mixer to do this)
If you like a more creamy texture, add some milk and whip at this point.
Before serving mix in the spring onions.

Simple Arabiatta Sauce

I love arabiatta sauce. It's so easy to make and combines some of my favorite ingredients. Fresh, ripe roma tomatoes goes a long way in bringing this together. The sauce is very versatile- it goes well with penne, spaghetti, ravioli or your favorite pasta!

Serves 2

2 medium roma tomatoes- fresh and ripe (Crushed canned tomatoes- 2 cups will work just as well. If you can find it, use canned San Marzano tomatoes- they are without doubt the best sauce tomatoes in the world!)
4 cloves garlic, finely chopped
1 tsp red chilli flakes
Handful of basil leaves, finely chopped
1/3 Yellow or Orange pepper, diced
1/4 cup chianti (Or other full bodied red wine)
Salt to taste
Fresh black pepper

Heat 2 tbsp of good olive oil on medium heat
Add the red chili flakes and garlic, saute on medium low until fragrant
Add the tomatoes and cook for about 5 minutes until the tomatoes break down
Add the pepper, basil, the wine and season with salt

Stir in the hot pasta and season with fresh cracked pepper and garnish with pecorino or shaved parmesan cheese

Tuesday, January 19, 2010

Split Pea & Ginger Soup

The sniffles brought out the creative genius in me. :) I was looking for a 2-in-1 hearty soup that could:
1. Battle a cold
2. Fill my (bottomless) stomach

I think I achieved just that with this hearty soup.

1 medium tomato, chopped
1 medium onion, chopped
3 cups carrots, chopped
*2 inch stick fresh ginger, chopped
*4 large cloves garlic, chopped
1 cup green split peas, washed
4 cups vegetable stock (Click on the link for a home made stock recipe)
*1 tsp turmeric
1 tbsp coriander powder
1 tsp chili powder
2 cups chopped cilantro
*2 tbsp fresh lemon juice
Salt to taste

Boil the split peas in about 4 cups of water until cooked. (I use a rice cooker and about 2 cups of water to do this)

Saute the onions, ginger and garlic in 1 tbsp of olive oil for a couple minutes.
Add the spices and stir for a couple minutes
Add the tomatoes and carrots, saute for about 5 minutes on medium-low heat
Add in the cooked split peas and mix well.
Transfer to a blender and puree until smooth.
Heat the stock in a pot and mix in the puree
Add salt to taste
Stir in the cilantro and heat through
Stir in the lemon juice.

Serve with a dollop of yogurt or feta cheese and some *fresh cracked black pepper.

*Natural cold-fighting super foods!