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!

Paneer Kebabs

Paneer is basically cottage cheese. It is made by adding lemon or vinegar to boiled milk. The curds are then seperated and 'hung' to dry.

In the summer I make these kebabs pretty often for camping trips or barbecues. It's a hit among even the most staunch NON vegetarians! :-) They taste best if cooked over a wood/charcoal fire but you can do it on the stove as well!

Firm paneer, about 4 cups
Yogurt, 2 cups
Ginger paste, 1 tbsp
Garlic paste, 2 tbsp
Tikka Masala or Garam Masala, 2 tbsp
Chili powder, 1 tsp (optional)
Coriander powder, 2 tbsp
Cumin powder, 1 tbsp
Kosher or other coarse grain salt, to taste
Lemons- about 2, cut into wedges

Add all the spices to the yogurt in a bowl and whisk until combined
Cut the paneer into 1 inch thick slices and poke each slice with a fork a couple times
Dip each slice into the yogurt mixture and place in a container
Pour the remaining yogurt over the paneer slices and marinate over night

Skewer the kebabs (with other vegetables like peppers, onions, tomatoes, zucchini) and cook over fire/barbeque for a couple minutes on each side or until browned.

Or ...

Place a grill pan on the stove and bring to medium heat. Spray with non stick cooking spray and place the paneer pieces on the pan. Cook for a couple minutes on either side.

Or ...

Cook in a pre heated (375F) toaster oven for 10-15 minutes and then broil for a couple minutes until browned

Serve with mint-cilantro chutney, yogurt dips and lemon wedges.

Curried Egg Salad Sandwich

I've always loved the simple egg salad. It's probably the only way I'll eat the egg yolks without noticing it's strong flavor. Here is a sandwiched variation on a spiced up version of it I came across in a cookbook that H gave me for Christmas. It keeps well in the fridge for up to a day!

Makes about 3 sandwiches

4 large eggs, hard boiled and peeled
3 tbsp green or red pepper, diced
2 tbsp cilantro, finely chopped
1 medium onion, thinly sliced
1 tsp garam masala
1 tsp chili powder
1 tsp salt
1 tsp pepper
1/2 tsp sugar
1 tsp oil
3 tbsp aioli (or mayo)
6 lettuce leaves or 2 cups arugula
1 cucumber, sliced

Heat water in a medium saucepan until it comes to a rolling boil. Gently place the eggs in the boiling water and reduce to a simmer. (The water should come up about half way to the eggs) Boil uncovered for 7 minutes and turn off the heat. Let the eggs sit for another couple minutes before washing in cool water and shelling them.

Heat the oil in a pan and saute the onions on medium heat for about 5 minutes.
Add the salt, pepper and sugar to the onions and saute for a couple minutes until carmelized

Mash the eggs with a fork and mix in the aioli, spices, pepper and cilantro. Add more aioli/mayo if needed to achieve a more spreadable consistency.

Lightly toast 2 slices of bread.
Place a lettuce leaf or about a half cup of arugula on top of one slice, spread about 2 tbsp of the egg salad onto the lettuce leaf
Cover with cucumber slices and another lettuce leaf, top with some onion.
Place the other slice of bread on top
Cut into triangles and serve with kettle chips or a green salad.

Yam and Sweet Potato oven fries

One my favorites after a dear friend (thanks O!) introduced me to this healthy way of eating sweet potato and yam! So simple and the flavor variations are awesome!

1 large yam
1 large sweet potato
1 tsp salt
2 tsp paprika
1 tsp garlic powder
2 tbsp canola oil

Mix the spices with the oil and set aside
Cut the yam and potato into 1/2 inch sticks in width and toss with the oil mixture.
Lay them on lined cookie sheets and a single row and cook in a preheated over (450F) for 10 minutes on either side or until lightly browned/cooked
Garnish with finely chopped oregano or rosemary (Alternatively, you can also mix in dried herbs with the oil mixture)

Serve with the yogurt dip mentioned or garlic aioli

Quesadillas

The vegetarian quesadillas we get here are often loaded with cheese. I love cheese but this gets a little too 'cheesy' for my taste. Making them at home is not only easy but you can experiment with a variety of fillings! It makes for a quick, easy dinner!

(Makes 2 quesadillas)

4 medium tortillas (whole wheat, corn or flour)
Chopped onion, handful
Diced green/red pepper, handful
1 spring onion, chopped
A couple slivers of jalapeno
Jack and Mozzarella cheese, handful

Lay one tortilla on a plate
Sprinkle with half the cheese, peppers, onions, jalapenos and spring onion
Lay the other tortilla on top

Heat a griddle or pan and spray with some non stick cooking spray
Reduce heat to medium and lay the quesadilla on the pan. Press the top with a weight or a spatula to help the tortillas stick when the cheese melts
Brown on both side or until the cheese has melted

Cut into wedges and serve with Sour "Cream" dip mentioned in the blog (Its actually yogurt!) and salsa, mexican beans etc.

Variations on the filling:
Pineapple and jalapeno
Beans and onions
Cooked/Roasted potato, onions and peppers (My personal favorite!)
Crumbled tofu and jalapeno
Shredded chicken and jalapeno
Spicy grilled tilapia and salsa

Also try different cheeses:
Feta, cheddar, parmesan etc

Baked Samosas (Indian savory pastry)

H absolutely drools over samosas. My system doesn't take on fried stuff very well though. (Lets keep the age jokes aside for now, ok?) :)

For one of our very first eating-in dates, I made him this baked version of his favorite savory Indian snack.

2 large boiled yukon gold potatoes
1 medium onion, finely chopped
1 cup peas
1 carrot, shredded
1 tsp Cumin seeds
2 green chilies, minced
1 inch stick of ginger, minced
Salt to taste
1 tsp garam masala
Small flour tortillas

Filling-

Zap the peas and carrots in the microwave with a little water until cooked, drain
Mash the potatoes
Heat some oil (about 2 tbsp) in a pan, add the cumin seeds and then the onions
Saute for a couple minutes till onions are brown, add the ginger and masala, saute for a minute
Add the chilies and the vegetables & season with salt

Assembly-

Whisk the flour with some water to achieve a glue like consistency
Take a flour tortilla and cut it into halves
Place a little filling onto the tortilla and form a triangle by sealing the ends with flour paste.
Place the samosas on a greased cookie sheet
Brush each samosa with a little oil

Bake in a preheated oven at 375F for about 20 minutes (Turn samosas over mid way or after one side has browned lightly)

Serve with mint & cilantro chutneys, tomato ketchup, yogurt dip or date chutney.

Variation-

For a slightly less healthier version (but a yummy one!) make these with puff pastry or filo dough!

Gobi Manchurian (Cauliflower munchies)

H really likes this; so I had to come up with a recipe that's a healthy alternative. This one calls for shallow frying. I've also tried a bake and broil version with good results.

1 medium cauliflower, cut into big florettes
1 bunch of spring onion, chopped
2 inch stick of ginger, minced
4 cloves garlic, minced
1 green chilli, finely minced
1 medium onion, finely chopped
2 tbsp soy sauce or to taste
Salt to taste

Batter-
1/4 c plain flour
3 tbsp corn starch
1/2 tsp chili powder
1 inch ginger stick, minced
1 clove garlic, minced

Zap the cauliflower in the microwave with a little water for about 3 minutes or until almost cooked (it should still have some bite to it)
Drain and dry on a kitchen towel, set aside.

Make thin batter out of the flour and 2 tbsps of the corn starch with some water.
Mix in the chili powder, garlic, ginger and salt to taste.
Dip the florettes in the batter one by one and shallow fry in hot oil until golden
Drain on paper towels

Before serving:
In a tbsp of oil, add the chili, onion, ginger and garlic and fry for about 2 minutes
Add and spring onions and salt to taste. Stir fry for a minute.
Add 1 cup of h2o and bring to a boil.
Beat 1 tbsp corn starch into 1/2 c h2o
Gradually add to the gravy and stir continuously until transparent and thick
Add the cauliflower to the gravy; heat through.
Add the soy sauce

Variations:
Dry manchurian can be made by omitting the water+cornstarch mixture.
Instead of using only cauliflower, use finely chopped minced vegetables and bind
with some corn starch/bread crumbs.

Healthy alternative:
Bake and Broil-
Skip the batter. Marinate the cauliflower in a mixture of lemon juice and all the spices and about 3 tbsp of oil. Bake in a 375F over for about 20 minutes or until tender. Then broil on low for about 5 minutes or until brown bits start showing through.

Tabouleh

1 bunch flat leaf italian parsley, chopped
1 cup couscous or burghul
1 cup fresh mint, minced
1 large clove garlic, minced
1 tsp butter (Vegans, use olive oil)
1/4 cup extra virgin olive oil
1 tsp kosher salt (or to taste)
Fresh cracked pepper
1 tsp paprika (optional)
1 large tomato, de-pulped and chopped
Juice of 1 large lemon
Zest of 1 lemon (optional)
1/4 cup pine nuts (optional)

Cook couscous or burghul according to directions. Add butter and fluff with fork, keep aside.
Combine parsley, mint, garlic, tomato and couscous in a large bowl
Drizzle olive oil and mix well
Add lemon juice, zest and spices to taste.
Cover and chill a minimum of an hour before serving.

Spanakopita

H always shys aways from this pastry mostly because the true mediterranean version we get here is lacking in spice. The arabs make this is a more flavorful way. I've also varied the recipe a little more by adding a couple more things to heat-it-up! :)

(Makes 7-10 medium sized servings)

Filo sheets (thawed according to package instructions)
1 cup spinach
1/2 medium onion, chopped
2 cloves garlic, chopped
1/3 cup grated parmesan or romano cheese
1/2 cup feta cheese
Salt and pepper to taste
1 tsp coriander powder
1 tsp cumin powder
1 tsp paprika
Melted butter

Saute onion until soft, add garlic and spice powders, saute a couple minutes
Add spinach, saute until cooked/wilted, about 3 minutes
Cool the spinach mixture and squeeze excess water
Add salt, pepper and cheeses to spinach mixture

Cut a sheet of filo in 2. Layer a little less than a tbsp of spinach mixture onto center of sheet. Fold diagonally a couple times to form a triangle. Brush edges and top of pastry with melted butter.

Cook in a preheated over (350F) for 10 minutes or until golden.

Simply Hummous

Pictured here: Hummous with roasted red pepper and macadamia nut oil

Friends always ask me why I make my own hummous! Well, here's my answer:

It's easy
It's nutritious
It allows me to put as much garlic as I like into it (only limited by H's tolerance)
It's easy!

1 can garbanzo beans, drained and washed under hot water for a couple minutes
1-2 medium cloves of garlic (more or less depended on how garlicky you like things. 1 clove would be a minimum)
1/4 cup extra virgin olive oil
1/4 cup water
Juice of 1 large lemon (~ 4-5 tbps)
1/2 cup tahini paste (Get the roasted kind, it makes for a more nutty hummous)
1/4 cup pine nuts (optional. but when i remember to throw this in, it makes for a lovely buttery spread)
Zest of 1 lemon (optional)
Salt to taste
Paprika and some more olive oil to garnish

Start with the garlic in a running food processor.
Add the beans, tahini and lemon juice
Drizzle in the olive oil
Add the pine nuts
Add water slowly until desired consistency is achieved.
Add salt to taste
Transfer to bowl and drizzle olive oil on top
Sprinkle with paprika

Yummy Variations:
50/50 of garbanzo and boiled potato
Add spinach
Substitute canneleni beans
Substitute walnuts for pine nuts
Add roasted red peppers
Add tsp of crushed red pepper flakes
Substitute macadamia nut oil