Recipes With a Twist
Archive for November, 2009
Thanksgiving leftovers Potato Cutlets
Nov 30th
Here is what I did with my Thanksgiving leftovers-Mashed Potatoes, Corn Bread and Roasted Mushrooms, Peppers, et AL.. All ingredients are very soft in texture (specially mashed potatoes) but when combined in cutlets and coated with breadcrumbs , you get nice crispy appetizers or filling for a sandwich or a wrap for lunch. Also, I added some Indian spices to give them a different flavor. You need: 3 cups Mashed Potatoes 3/4 to 1 cup Roasted Mushrooms, Peppers, et AL., mashed/cut in very small pieces Few pieces of corn bread, crumbled 5 pieces of bread, French bread/sour dough will make them crispier salt to More >
Chopped Spinach, with Ranch
Nov 29th
Spinach is a staple in my recipes. Besides cooking the traditional Indian spinach curry, I add it in lentils, soups, pasta, appetizers, dough, and wherever possible! Here is a simple recipe I use to prepare a spinach side that I can just toss in or use in other dishes.
1 pack frozen spinach 2 tbsp Ranch dressing (I used Hidden Valley’s lite version) 1 tsp butter
Thaw frozen spinach as per the directions. Heat butter in a frying pan and add the thawed, chopped (if not using chopped simanch, then chop it after thawing) spmianch. saute for couple of minutes. Add Ranch More >
Masala Pumpkin Peas
Nov 28th
Spicy pumpkin anyone? While I am still enjoying the left over pumpkin crumble from Thanksgiving, I could not help but notice that I still have few cans of pumpkin puree in my pantry. Still in holiday spirit, I wanted to cook a pumpkin dish but one that is not sweet. So I cooked it Indian style! Masala Pumpkin Peas – spicy pumpkin and peas main dish is surely a major transformation of the sweet pumpkin puree
You need:
1 can Pumpkin puree (I used Libby’s 100% Pure Pumpkin ) 1 cup frozen peas 1 medium onion 1 large tomato 2 tsp garlic paste More >
Roasted Mushrooms, Peppers, et AL.
Nov 26th
Here is another favorite of mine. I made it as a side for my Thanksgiving dinner today. A light flavorful recipe with with vegetables of contrasting texture. Pairs well with heavy dishes such as Mashed Potatoes,Mac and Cheese, etc.
1 lb Mushrooms 2-3 Sweet peppers 1 lb bag of frozen vegetables – carrots,cauliflower,broccoli,peas 1/4 cup olive oil 3-4 tbs garlic spread/seasoning sprinkle of oregano salt to taste
Preheat oven too 400 F.
Wash all the vegetables thoroughly.Mix all ingredients in a large mixing bowl. Thinly coat a large casserole with cooking oil/butter/cooking spray. Spread the vegetables evenly. Roast for 40 minutes, checking and tossing the More >
Lemony Steamed Corn
Nov 26th
Lemony Steamed Corn Don’t we all want corn in our Thanksgiving dinner menu! I made a side of lemony steamed corn that is healthy, light and great on taste buds. You need: 1 pack of frozen corn, no need to thaw 1 tbsp butter 2 tsp garlic spread/seasoning or Italian seasoning 1 tbsp lemon juice salt and pepper to taste Steam the corn for 20 minutes (I use my rice cooker’s steaming feature). In a serving bowl, add corn, butter, seasoning, lemon juice and mix well. Add salt and pepper to taste. Serve hot.
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Hearty Carrot Soup
Nov 26th
Hearty Carrot Soup
I made a big batch of carrot soup for the Thanksgiving dinner tomorrow. It is a creamy (minus too much heavy cream) and mildly spiced soup that does not come with a side of guilt! Spicy here is not ‘hot’ spicy rather I should say pumpkin spicy – just perfect for the holiday. You need: 1.5 pound bag of carrots, coarsely chopped 1 large potato, chopped into chunks, coarsely chopped 4-5 stalks of celery, chopped 1 medium onion, coarsely chopped 3-4 cloves of garlic 3 cups milk (can use skimmed as well) 6 cups chicken broth/water 1/4 cup whipping cream More >
Honey Toasted Pecans
Nov 25th
Thanksgiving tomorrow! I started with tomorrow’s dinner so I though I should post couple of items today. A very close friend of mine serves her carrot soup with chopped toasted Pecans. I could not get a chance to ask her how she toasts the Pecans, so I just made a honey toasted version for my carrot soup. 1/2 cup Pecans 3 tbsp honey salt to sprinkle Heat oven to 350 F In a bowl, mix the pecans with honey, sprinkle some salt. Place the pecans in an even layer on a baking sheet (lined with foil paper). Roast 8-10 minutes. Let More >
Spanish Rice
Nov 24th
Spanish Rice
This is something I cook almost every week. We love Mexican food and Spanish Rice is great in salad bowls, burritos, quesadillas, or as a side with beans, meats and soups. If nothing else, my son likes them with yogurt as well.
1.5 cups rice3 cups chicken broth/water2-3 cloves garlic, minced1 small onion, sliced1 small tomato, diced1/2 cup black/pinto beans2-3 tsp Taco seasoning (or blend of cumin powder,garlic powder,paprika)1 tbsp canola oil/butter1/4 cup salsa of your choicehandful of soy chunks (soaked in warm water for few minutes)
Heat oil/butter in a wide pan. Add garlic and onions. Saute until onions are More >
Spinach with Yellow Lentils (Dal Palak)
Nov 23rd
Spinach with Lentils (Dal Palak)
My son likes Spinach. I try to add it in his favorite dishes for added nutrition. Spinach curry is a North Indian main dish and I make the modified version with added Yellow Lentils-Moong Dal) for extra protein and creamy texture
4 cups water1 cup split yellow lentils (Moong Dal)1 pack chopped frozen spinach, thawed1 teaspoon ground turmeric3-4 cloves garlicsalt to taste1 tbsp cream – optional
For tempering:
1 tablespoon ghee/ or cooking oil (clarified butter)1 tsp ginger paste2 dried red chili peppers1 teaspoon cumin seeds1 pinch asafoetida powder (hing powder)1 small onion, finely chopped1 small tomato, chopped (or More >
Potato and Corn Chowder
Nov 23rd
Potato and Corn Chowder
3 medium diced potatoes1 cup corn (I used creamed corn)2 cups chicken broth/water3/4 c. water1 cup milk1/2 cup cream (optional)1/2 cup shredded Cheddar Cheese2 cloves chopped garlic1 tbsp butter1/2 cup pasta sauce (I used Prego Mushroom Sauce last time I made it)
In India we use pressure cooker a lot. It is convenient and fast and the cookers are heavy bottomed so you can continue simmering without any problem.
In a pressure cooker melt butter until heated. Add chopped garlic and saute for few seconds. Add the Pasta sauce (alternately you can saute 1/2 chopped onion until golden brown and More >
