Tuesday, November 22, 2011

Parmesan Crusted Goat Cheese with Basil Oil

Parmesan Crusted Goat Cheese with Basil Oil from Annie Eats is the prettiest looking appetizer ever.

Image from Annie Eats

I tried this a while ago and messed it up a bit so I had to cover the cheese ball with sumac, but it wasn't too bad and I got to use my sumac supply :).

Turkey meatballs for kofta curry?

The other day I planned to make kofta curry but some last minute work turned up and I knew there was no way I could finish cooking by dinner time. So I ran to the store and picked up some turkey meatballs. They look kinda ugly but taste pretty decent. All I had to do was saute them a bit in olive oil with some jeera (cumin seeds) and coriander seeds in a pan and they turned a beautiful golden brown, after which I could just proceed to use them in a regular curry. This isn't cheating, is it?

Halloween cupcakes

I halved this recipe and frosted the cupcakes with a simple butter cream frosting colored with orange food color.

Yummy salad?

Quite incredulous, but we actually liked this salad when I tried it at home a few days ago. Paired with a veggie burger, its an interesting and healthy dinner option. I made the salad with some wild arugula, black beans, feta cheese, thinly sliced green pears, cherry tomatoes and some light balsamic vinaigrette.Try it sometime...

Wednesday, November 16, 2011

Kinda healthy dark chocolate chip cookies

It's the season to make cookies, which means the guilt index goes up as you gobble them down. But, chocolate chip cookies need not always pack an astounding amount of calories. I made up this slightly low fat version of chocolate chip cookies and they turned out pretty good. I can definitely make them again. And at 86.5 calories per cookie, most of us can afford to eat at least one each day :)
If you try out this recipe, do post me a note, I'd love to get feedback on these cookies.


Thursday, November 10, 2011

Thinking about Thanksgiving - Roasted root vegetable stuffing

root vegetable stuffing 6

Cornbread Dressing with Roasted Root Vegetables (adapted from Bon App├ętit via epicurious)

Serves 6

6 ounces shallots, peeled, halved if small, quartered if large

8 ounces carrots, sliced ¼-inch thick on the diagonal
8 ounces parsnips, sliced ¼-inch thick on diagonal
8 ounces rutabaga, cut into ½-inch cubes
salt and pepper
olive oil
4 large garlic cloves, unpeeled
1 tablespoon fresh thyme

1 tablespoon chopped fresh rosemary2 teaspoons minced fresh sage
2 cups ½-inch cubes of cornbread
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
1 cup low-salt chicken broth

1. Preheat the oven to 425 degrees. Spread the shallots, carrots, parsnips, and rutabaga in a single layer on a rimmed baking sheet. Season with a generous sprinkling of salt and pepper and drizzle with just enough olive oil to coat. Roast for about 45 minutes, stirring every 15 minutes, until the vegetables are soft and browned around the edges. Add the garlic during last 15 minutes. Set the roasted garlic aside; transfer the other vegetables to a large bowl.

2. Spread the cornbread cubes over the now-empty baking sheet. Bake until dry, 10-15 minutes, stirring about halfway through the cooking time.

3. Spray a baking dish with nonstick spray. Mince the garlic; add it to the vegetables along with the herbs and cornbread cubes. In a medium bowl, whisk the eggs, then whisk in the broth and butter; pour the egg mixture over the vegetable mixture and gently fold to combine.

4. Transfer the mixture to the prepared baking dish. Cover the pan with foil; bake until heated through, about 30 minutes. Uncover and bake until browned and crisp, about 15 minutes longer.

root vegetable stuffing 5

From: The way the cookie crumbles

Wednesday, November 09, 2011

Thinking about Thanksgiving: Shrimp-stuffed Mushrooms

Hmm.. these look interesting, just need to swap out the shrimp for some paneer or tofu and it will be perfect for the vegetarians!

Shrimp-stuffed Mushrooms: Recipe of the Day:
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Photo:Better Homes and Gardens

Stuffed mushrooms are another classic appetizer to love; you can make them a million different ways. This recipe combines shrimp (or crabmeat) with bread crumbs, sherry, onion, garlic, and herbs for a delicate, very sophisticated filling for the 'shroom.

Recipe for Shrimp-stuffed Mushrooms

Watch this Video on How to Make Stuffed Mushrooms

More Stuffed-Mushroom Recipes
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