Category: Dinner


Feb
2014

‘Breakfast For Two’ ~ Savory Pear & Apple Dutch Baby

categories: Baking, Breakfast, Dinner, Lunch, Pancakes, Sides

Savory Pear & Apple Dutch Baby1

 

Good Morning & Happy Valentine’s Day ♥ Friends!

Roshni & I are back with our second installment of monthly cook-off. Keeping today’s lovey-dovey holiday in mind, the theme was a no-brainer – ‘Breakfast for Two’. So if you’ve still not thought of V-day breakfast for your sweetie then let us come to your rescue. I come bearing freshly baked savory German Pancake. Convenient without having to stand flipping pancakes on stove one by one and ready in 30 minutes! Slide it in the oven, go about your work (make coffee or arrange breakfast tray) and after 20 minutes, poof!, breakfast is served. No burnt sides too! 😉

Blogosphere is scattered with chocolates, berries and sprinkles for the occasion. Red and pink is so much in the air! I joined  the  bandwagon  too but if you’re not into sweet stuff then this recipe is just perfect for you.

 

Savory Pear & Apple Dutch Baby2

 

Pear, apple, some leeks and smoked Gouda… The fruit is cooked in a pan with some butter and thyme. Heavenly smell to wake up to, if you ask me! The fruit is then arranged in cast-iron skillet or baking pan. Egg and flour mixture is poured over the fruit followed by cheese. The prep requires mere 10 minutes of time and then whole business is taken care of by your beloved oven. It is baked until golden for about 20-25 minutes. Cut into wedges and serve immediately.

This dutch baby is perfect as a Brunch/Brinner too and should be made on any day, not only on V-day. Make this NOW & thank me later. If you want to make a sweet dutch baby, then try this recipe of mine. And now go to Roshni‘s blog for a great ‘Breakfast For Two’ idea! Let’s check out what she has in store for us all! 🙂

Have a great day all you happy lovers out there! ♥ ♥ ♥

Savory Pear & Apple Dutch Baby

Serves: 2 | Prep time: 10 minutes | Cook time: 20-25 minutes | Total time: 30-35 minutes

Ingredients:

  • 2 Tbsp butter (salted works too)
  • 2 Tbsp leeks, washed & thinly sliced
  • Half pear, peeled, cored & sliced
  • Half green apple, peeled, cored & sliced
  • few sprigs of thyme
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • Salt, to taste
  • 1/4 tsp lack pepper (or more)
  • 1/2 cup grated smoked Gouda cheese

Directions:

  1. Preheat the oven to 210ºC / 425ºF.
  2. Heat a small pan on a medium heat and add 1 Tbsp of butter to it. Once butter has melted, add leek, pear, apple slices and thyme leaves to the pan and let cook on a medium heat for about 3-4 minutes stirring occasionally. Set aside.
  3. Mix the eggs, flour, milk, salt and pepper in a blender on a medium speed until just blended, 5-10 seconds.
  4. Add rest of the 1 Tbsp butter in to a 9-inch cast-iron skillet/baking pan and put it in the oven. Wait until the butter has melted completely and sizzling then carefully take the pan out and swirl the butter around coating the pan completely.
  5. Spread the cooked mixture of leek, fruits and thyme to the bottom of the pan. Pour the egg mixture on top. Finally, sprinkle the cheese all over and slide it back into the oven to be baked for 20-25 minutes, until slightly browned on top. Cut the dutch baby into 4 or 6 wedges and serve immediately.
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Jan
2014

‘Light & Healthy’ ~ Whole Wheat Thin Crust Pizza Dough

categories: Baking, Dinner, Lunch

Whole Wheat Thin Crust Pizza Dough2

You all remember, we had so much fun swapping cookies during the food blogger cookie swap last year(that was last year??! Humpph..). So, this new year my dear friend Roshni from The Vanilla Bean and I wanted to start something new on our blogs.

After exchanging multiple e-mails, Cook-Along sessions sounded like a brilliant idea to both of us! Yes, we stay in different cities so how exactly do we plan on doing this? Lemme explain. Every month we’ll select a theme and plan a lunch/dinner-dessert menu based on it. After selecting who cooks what cooking will happen in our respective kitchens and on 15th of every month we both will post the recipes and link them. This way you get to enjoy 2 recipes! Total win-win 🙂

Going with the season of new-year resolutions, this month’s theme was a no-brainer. ‘Light & Healthy’ it is! I chose to make lunch/dinner so Roshni chose to prepare a dessert. So get ready as it’s show-time! 🙂

I have a pizza dough recipe for you today. And trust me when I say this, you NEED this recipe in your life. I conquered my fear of working with yeast last year and made these amazing Strawberry Sweet Rolls. The next thing I on my list was making pizza dough using whole wheat flour. It had to be a thin-crust pizza as I love my pizza that way. I started looking for the recipes which did not use sugar and hit jackpot with this fool-proof recipe! I doubled the recipe and did little adjustments. The results were stellar!

You must be thinking why am I putting the pizza in a healthy and light category? When topped with fresh vegetables and minimal quantity of cheese or the toppings coated with low-fat cream cheese can definitely turn it into a more well-rounded and nutritious meal. This version is anytime lighter than the ordered stuff!

So wait no more and make the pizza your way at home! 🙂

Whole Wheat Thin Crust Pizza Dough1

Whole Wheat Thin Crust Pizza Dough3
Topping of Jalapeno & Cheese
Whole Wheat Thin Crust Pizza Dough4
Topped with cherry tomatoes, onions and cheese

Whole Wheat Thin Crust Pizza Dough

Makes: 2 12-inches or 4 6-inches crusts | Prep time: 15 minutes | Resting: 1-2 hours

Recipe adapted from sugarfreemom.com

Ingredients:

  • 3 cups whole wheat flour, plus more for dusting
  • 1 tsp salt
  • 4 tsp instant dry yeast (I’ve used Gloripan)
  • 4 Tbsp extra virgin olive oil
  • 1 cup warm water (around 55ºC/110ºF)
  • 2 Tbsp honey

Directions:

  1. Fit the dough hook attachment to your stand mixer. In the stand mixer bowl, combine flour and salt. Make a well in the center of the dry ingredients.
  2. In a separate small bowl mix oil, honey, warm water. Add yeast and stir gently with a spoon, tillyeast dissolves. Let it sit for about 7-8 minutes until you see some foam form from the yeast.
  3. Pour the wet mixture into the dry ingredients and mix until well combined at setting 2 for about 2-3 minutes.
  4. Once combined change to your dough hook and keep setting at 2 and let the machine go for about 8 minutes or knead by hand for 10 minutes.
  5. Remove your dough and place into a bowl greased with oil. Cover with a towel and let rise for at least one hour.
  6. Once risen, knead by hand for a minute or so and spread dough by hand onto a baking sheet sprayed with oil and dusted with flour or use a rolling pin.
  7. Add your choice of toppings and bake in a 400ºF/200ºC preheated oven for 15-20 minutes until crust is golden brown.
*If you don’t own a stand mixer, you may knead the dough by hand.
Now hop on to Roshni’s blog for a fabulous Zabaglione recipe!
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Dec
2013

Skinny Zucchini & Mushroom Soup

categories: Dinner, Fall, Lunch, Soups
Skinny Zucchini & Mushroom Soup1
I am so stressed nowadays.. And the reason for all the stress is not real life.. But internet life.. I know I haven’t been posting much but I have been lurking around and appreciating what all the food bloggers are up to. All over the internet I am seeing incredibly delicious holiday food..
Christmas IS actually upon us!!! Oh my gosh! I mean where DID November go?! I mean where did the year 2013 go? I am still trying to wrap my mind around this reality and meanwhile December is already slipping away at a lightening speed. Looks like everyone is ready for it but me. Web is getting bombarded with countless uhh-mah-zing fudge and truffle recipes. Peppermint and chocolate is in the air! Red and green are ruling! And all I have got to post today is SOUP!
I mean don’t get me wrong… I totally adore soup! The temperature is fluctuating constantly around here so it is perfect for the season! This light and skinny soup is so easy to make just like all the other recipes I post over here. One pot meal = happiness!
I know zucchini season is over for most of you out there but we’re still getting enough of it here. Pair it with earthy mushrooms and you get a thick, silky, creamy consistency soup without even adding any cream to it. Thyme lends a beautiful depth of flavor. And another advantage is that no vegetable stock is required for this soup! Yes!! Water works just fine & you won’t even miss the stock.. win-win 🙂
Give me a mug of this cozy soup with garlic bread and I am in heaven!
Skinny Zucchini & Mushroom Soup2
Skinny Zucchini & Mushroom Soup
Serves: 3 | Prep time: 5 minutes | Cooking time: 15-20 minutes | Total time: Under 30 minutes
Ingredients:

  • 1 Tbsp margarine (Olive oil can be substituted)
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 300 gm (2 small) zucchini, roughly chopped
  • 200 gm / 7 oz mushrooms, roughly chopped
  • Few sprigs of fresh thyme
  • Salt and pepper, to taste
  • 2 cups water

Directions:

  1. Heat the skillet on a medium heat and add margarine to it. Sautè onions and garlic cloves on a low heat till pink and translucent.
  2. Add zucchini, mushroom and thyme sprigs to the skillet and sautè till cooked for 10 minutes. Add 1 cup of water to it and let it boil. Turn off the heat.
  3. Remove the thyme sprigs and puree using a hand blender/food processor. Add this puree and another cup of water to skillet and let it come to boil. Season with salt and pepper. Adjust the consistency of the soup by adding more water if needed. Serve hot!

*Serve it with shredded Parmesan for a cheesy kick!

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Nov
2013

Skinny Zesty Salad

categories: Dinner, Fall, Lunch, Quick Fix, Salads, Sides, Summer

Skinny Zesty Sala1

 

After hogging lots and lots of sweets and fried stuff during 5 days of festivities in the past week, believe it or not, but my digestive system needed a break. So I am doing a cleanse/detox for few days.

I made this skinny salad for lunch one day and have fallen in love with it since then. It is so versatile, protein-packed and healthy even for people with diet restrictions. Yes! It is suitable for all the vegetarians and vegans out there! A complete meal in itself.

Add any or all of the ingredients mentioned below or whatever you have in your refrigerator. Don’t like uncooked Paneer/tofu? Don’t worry! You can grill it with a bit of olive oil and some seasoning before adding it to your salad or skip it. I once made this with just apple, pear, pomegranate and it was still lip-smacking!

So do your body a favor, give yourself a break from cooking and make this hearty salad! 🙂

Skinny Zesty Sala2

Skinny Zesty Salad

Serves: 2 as a side and 1 as a main-course

Ingredients:

  • 1/2 Tbsp extra-virgin olive oil
  • 3-4 cloves of garlic, finely chopped
  • 1 cup broccoli florets
  • 200 gm Paneer/extra-firm tofu, cut into 2 inch-long thin strips
  • 1 small red bell pepper, chopped into thin strips
  • 1 small yellow zucchini, cut into semicircles
  • 1 small apple, thin slices
  • 4 Tbsp black olives
  • Bunch of lettuce
  • few sprigs of parsley, finely chopped

For dressing:

  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp white wine vinegar
  • Juice from 1 lemon, or more to taste
  • Zest of 1 lemon
  • Salt and pepper, to taste

Directions:

  1. Heat a small pan on stove and add 1/2 Tbsp oil to it. Add garlic and broccoli florets. Stir fry till cooked, approximately for 4-5 minutes. Be careful not to burn garlic. Set aside.
  2. In a small bowl, mix all the ingredients for dressing.
  3. In a medium bowl, add stir-fried garlic and broccoli florets. To this, add prepared paneer/tofu, bell pepper, zucchini, apple and black olives. Pour dressing over it and toss nicely.
  4. In a salad serving bowl, arrange lettuce at the bottom. Add salad on top. Sprinkle with chopped parsley and serve immediately*.

*If serving later, refrigerate the salad and add apple just before serving.

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Oct
2013

Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing

categories: Dinner, Dips, Dips & Sauces, Fall, Lunch, Quick Fix, Sauces, Sides, Uncategorized
Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing4
Past 10 days were a blur at our house.. Between Karva Chauth party and my girl gang gathered at the house for the wedding, I hardly had time to squeeze in a blog-post. Those were such good days and in all honesty, I didn’t want them to end! Exciting times filled with fun, laughter and so much joy!! I’m going to cherish the precious memories of this time spent with friends and family forever. Moments like these is what makes our life worthwhile.
Between all the festivities of the past weekend and coming weekend, I am doing a detox of my own with fruits, soups, stir-fries and salads. Gearing up for the next big weekend, you see! You won’t believe how many great recipes I have lined up for you all! But before that enjoy this humble dish which truly deserves a place in your repertoire! 🙂
Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing2
Today’s recipe is simple but totally lip-smacking.
I mean it has potatoes & peanut butter in it so of course! 😉
Just some roasted veggies with healthy yet delicious dressing. Perfect for the ‘touch of cold’ weather we are experiencing here.. It is great as a side dish or as a whole meal in itself.. I had it for dinner and could not finish it entirely. The recipe can easily be doubled, tripled or quadrupled as per your needs. I used regular potatoes but baby potatoes would be amazing too!
Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing3
Roasted Asparagus & Potatoes with Peanut Butter & Buttermilk Dressing
Serves: 2 as a side-dish or 1 as a lunch/dinner
Ingredients:
Roasted vegetables:
  • 4 small potatoes, cut into 1-inch cubes or 12 baby potatoes, halved
  • 20 spears of asparagus cut into 5-inch pieces, hard woody ends discarded
  • 1 tsp olive oil
  • Salt & pepper, to taste

Dressing:

  • 4 Tbsp buttermilk
  • 1 Tbsp + 1/2 tsp crunchy peanut butter
  • 1/4 tsp honey
  • 1/4 tsp red chilli flakes
  • 1/2 tsp lemon juice
  • salt & pepper, to taste

Directions:

  1. Preheat the oven to 200ºC/400ºF. Arrange prepared potatoes and asparagus on the baking tray. Sprinkle with oil, salt and pepper and toss together. Let it bake in the oven for 10-12 minutes. Remove the asparagus from baking tray and return the tray to oven. Let the potatoes bake for another 15 to 20 minutes till fork-tender.
  2. In a small bowl, mix together all the ingredients for the dressing.
  3. Serve the roasted vegetables smothered with the dressing.

Enjoy!!

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