Cheddar Garlic drop Biscuits

Birthday celebration dinner, relaxed chitchat, and shrimp cocktails. Clam chowders and a bread basket all covered with white linens at our table. It opens to reveal these delicious looking biscuits, hot and soft and buttery and all resolve breaks at the sight of these savory delicacies. We all loved them so much that I had to re-create these beauties at home.

A type of quick bread, these savory biscuits are easy and quick to make. Just scoop the batter onto a baking sheet and bake them till they are crispy and golden on the outside and soft inside. Cheese and herbs add a whole lot of flavor making then delicious and addicting. 

These beauties are very versatile and can be served at any time of day. 

• The perfect accompaniment to a hearty bowl of soup or stew.
• Awesome served with a main dish salad.
• Delicious alongside your choice of eggs in the morning.
• Fabulous for high tea with sandwiches and cake.  

Ingredients: (12-15)
2 cups flour
2 tsp baking powder
1 tsp sugar
2/3 tsp salt
1/2 tsp baking soda
1 tsp garlic powder
1 cup buttermilk
1/2 cup butter
1 cup shredded cheese
Fresh parsley (or chives, or thyme, or rosemary)
Brushing on top
1 tbsp melted butter
1 tsp paprika

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. Mix together all the dry ingredients - flour, baking powder and soda, garlic powder, herbs, salt, and sugar. 
3. In another bowl melt the butter and cool it slightly. Add buttermilk and stir until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with a spatula until just incorporated. 
4. Using a greased ¼ cup measuring scoop, drop a level amount of batter onto the baking sheet. Sprinkle with paprika. Brush with melted butter.
5. Bake until top is golden brown and crisp, about 10-15 minutes. 
6. Serve hot with soup or stew. 

Broccoli Au Gratin

Cheese and broccoli, they just go so well together. In my family, we all like this green flowering head. Raw, steamed, stir-fried, we love it in all forms. This combination, however, is everyone's fave. If you are not a great fan of broccoli, this recipe will certainly make you rethink this cruciferous vegetable.

This rich and delicious side dish is an excellent choice for a potluck and makes for a great side to any festive entree. Creamy béchamel sauce is drizzled over tender-crisp broccoli and topped with shredded cheese and crunchy breadcrumbs to create the ultimate broccoli side dish.
As a variation you can make this recipe with a combination of broccoli and cauliflower, just tastes divine and really satisfying, especially during winter. A great way to incorporate vegetables into your meal.

Ingredients: (serves 4)

1 large bunch of broccoli florets
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
Salt to taste
1 tsp thyme
1/4 tsp freshly grated nutmeg

1/4 tsp freshly cracked black pepper
1/2 cups grated Cheese (Gruyere or Sharp cheddar or Parmesan)

1/4 cup panko + 1 tbsp melted butter

1. Steam the broccoli florets in a large pot of boiling water fitted with a steamer basket for 3 minutes, until florets are tender-crisp. Rinse them in cold water, drain well. We like our broccoli a little crunchy. If you prefer it a little soft then steam for 5 minutes.
2. Arrange them in a single layer in an oven-safe dish.
3. In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually add the milk – 1/3 cup at a time. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt, thyme, and nutmeg. Please grate the nutmeg yourself, it makes a huge difference in flavor.
4. Pour 2 cups of the Béchamel sauce over the steamed broccoli and gently toss the florets to make sure they are thoroughly coated with the sauce.
5. Preheat the oven to 450°F. 
6. Bake the gratin, uncovered, for 15 minutes. Stir together the grated Gruyere cheese and breadcrumbs and sprinkle them over the gratin. Bake it for an additional 10 to 15 minutes, until the gratin is hot and bubbly and the cheese is melted and browned. Sprinkle the surface of the baked gratin with the ground pepper and serve hot.

Spaghetti squash lasagna

Its pumpkin and squash season and so I had to make these awesome tasting boats. This recipe uses spaghetti squash and has all of your favorite lasagna flavors without all of the carbs.

These lasagna style boats takes the basic components of lasagna - the spaghetti sauce and cheese and stuffs them into the squash, which essentially replaces the spaghetti pasta. Once roasted the spaghetti squash can be fluffed up to long strands, just like the spaghetti pasta. Replacing the pasta with the squash helps cut carbs in half, boost the fiber content, and packs lots of vegetables into each serving.

For stuffing, make your choice of pasta sauce - choose from vegetable, chicken, turkey. I made these using ground chicken. You can also use your choice of cheese. I used feta, as that is our family fave. Choose from Parmesan, mozzarella, sharp cheddar, ricotta or Romano.
If you can find small sized squash then each half will be a good portion size per person. Otherwise 2 squashes can serve 4-6 persons generously.

Ingredients:

For the roasted squash

2 small spaghetti squash, cut in half and seeded

1 tbsp oil

Salt and pepper to taste

Feta cheese 

Fresh basil, chopped

For the tomato sauce/meat sauce (recipe here)

Choose your option of spaghetti sauce from the basic tomato, meat or vegetable sauce. 

1. Roasting the squash:  Preheat oven to 400 F. Brush the inner flesh of the spaghetti squash with oil and season with salt and pepper. Place, cut side down, on lightly greased baking sheet. Roast for about 30 - 40 min until flesh is easily pierced. 
2. Make the spaghetti sauce: While the squash is roasting, prepare your choice of spaghetti sauce. (recipe here)
3. Cooking the lasagna boats: Using a fork, gently scrape and fluff up some of the inside of each spaghetti squash half. Divide the sauce between them and top with cheese. Bake at 400 F for 10-15 minutes till flavors blend. Then broil until the cheese has melted, about 2-3 minutes. 
4. Serve hot garnished with fresh basil.

Variations: 

1. Use ground beef, Italian sausage, ground chicken or ground turkey in your meat sauce.
2. Use your choice of cheese (Parmesan, mozzarella, sharp cheddar or Romano) instead of feta cheese. 
3. Instead of making the sauce from scratch, use your favorite marinara or other tomato sauce.
4. Instead of stuffing the squash shells, bake it casserole-style in a baking dish. Layer cooked spaghetti squash strands with the pasta sauce and cheese. Continue building the layers, ending with cheese. Bake until bubbly.

Salmon Pâté

Its a breeze to whip up this creamy mix. Most likely you will have all these ingredients in your pantry. Salmon pate can be made with fresh poached salmon, canned salmon or even smoked salmon. Each tastes a bit different from the other. Garnish with your choice of topping and serve with crackers. I love adding chopped pistachios for their crunch. I also love the capers and parsley and onion combo - gives a crunchy garlicky taste.

• Great served as a dip or a starter. 
• Spread it on toast with some alfalfa sprouts and rings of red onion for an awesome sandwich.
• Perfect for those summer picnics.

Ingredients:
1 cup cooked salmon, flaked
4 tbsp cream cheese, softened
2 tbsp finely chopped fresh dill
1-2 tsp lime juice
Freshly cracked black pepper
1 tsp hot sauce (optional)
Salt to taste
Crackers, for serving
To garnish (choose one or more)
Pistachios/sunflower seeds
Capers
Red onion
Parsley

1. If you are using fresh salmon then make sure its boneless and skinless. You can bake or poach the fish till cooked through. Cool and flake with fork. 
2. If using canned salmon then drain out and squeeze all the liquid, remove all the small bones. Then flake with fork. 
3. In a large bowl, add all the ingredients. Mix to combine well. 
4. Line a small serving bowl or dish with plastic wrap and spoon in the pate, pressing down firmly and smoothing the top. Cover and chill until somewhat firm, about an hour.
5. To serve, unmold salmon onto a platter so that rounded side faces up; remove and discard plastic wrap. Garnish with your choice of topping and serve with crackers. I love the nuts as they add texture. I also love the capers and parsley and onion combo - gives a crunchy garlicky taste. 

Spinach Artichoke dip

A simple, scrumptious party pleaser that is warm creamy and delicious. Filled with the goodness of fresh leaf spinach, artichoke hearts and cheese, this hot spinach and artichoke dip is a perfect appetizer for those super bowl parties, Thanksgiving table and New year potlucks. Dunk into this warm dip with tortilla chips, crackers, baguette slices, pita chips or an assortment of veggies.

I always use fresh spinach for this recipe and I prefer to use bagged spinach as it is pre-washed and ready to go. Frozen will work just as well. Make sure to thaw it and squeeze out all the liquid before cooking. Also you can use any cheese combination that you like Parmesan, Romano, mozzarella, feta. Each will give a unique flavor to the dish.

Ingredients:
1 tsp oil
1 small onion, chopped fine
2 cloves garlic, minced
1 bag fresh spinach (about 300 gm)
1 can artichoke hearts, drained and roughly chopped
1/3 cup milk (whole)
6 T cream cheese
1/2 cup aged cheddar cheese, grated and divided into 2
1/4 cup pepper jack cheese, grated
Fresh basil
Salt if needed
Black pepper
Cayenne pepper
Tortilla chips, crackers, baguette slices or raw veggies for dipping

1. Preheat oven to 425 F.
2. Roughly chop the spinach and keep aside. 
3. Heat oil in pan and saute onion and garlic till soft and pink, about 3-5 minutes. Add spinach and cook on high till it wilts and most of the liquid has evaporated. Now add chopped artichokes and stir till heated through. Transfer the mixture to a bowl.
4. In the same pan whisk together milk and cream cheese. Warm the mixture but do not boil. Cook till you get a smooth concoction. Now add the spinach mixture in this along with grated pepper jack and half the cheddar cheese. 
5. Throw in the basil and season with black pepper and cayenne pepper. Taste to see if you need any salt and adjust as per your taste.
6. If the mixture looks too thick then add some more warm milk to adjust the consistency.
7. Pour the mixture in a greased baking dish and top with the rest of the cheddar cheese.
8. Bake at 425 F for 20 minutes till lightly browned and bubbly. 
9. Serve with tortilla chips, crackers, baguette slices, pita chips or an assortment of veggies. 

Eggplant parmesan

Eggplant Parmesan

A lasagna like layered casserole with tomato herb sauce, cheese and sliced eggplant instead of pasta - Eggplant Parmesan is a true Italian comfort food - cheesy and tomato-ee with the meaty textured slices. A great option for when you are serving an Italian meal and have some vegetarian guests. 
The main thing to keep in mind here is the handling of the eggplant slices. Salting of eggplant is the key to success as this draws out the excess moisture from the slices before baking and ensures a robust sauce in the finished casserole. You don't want to end up with a watery mushy mess. 
Also am not a great fan of frying. A vegetable like eggplant absorbs a lot of oil specially when breaded, making it calorie dense (not to forget the mess in the kitchen). So I baked the breaded slices in the oven before layering it with the sauce. 

Ingredients: 
2 large eggplants
Olive oil
Salt and pepper to taste
1 egg
3/4 - 1 cup plain dry breadcrumbs
3/4 - 1 cup finely grated Parmesan cheese
1/2 teaspoon each dried oregano and thyme
5-6 cups tomato sauce (recipe here)
1 cups shredded mozzarella
Extra Parmesan cheese for topping (about 2-3 tbsp)

1. Cut the eggplants into 1/2 inch thick rounds. Sprinkle them with salt and leave in a colander for 15-20 minutes to sweat. Extract excess water by arranging slices on a clean dish towel and patting dry.
2. Meanwhile, preheat the oven to 425 F. Prepare two baking sheets by brushing with oil. Set these aside. Also, grease a large (9 X 13 inch) baking dish for later and set aside.
3. In a wide bowl whisk egg with a couple teaspoons of water. In another bowl combine equal quantities of breadcrumbs and Parmesan cheese (How much you need will depend on the size of your eggplants - anywhere between 3/4 to 1 cup each). Season with salt, pepper, oregano, and thyme.   
4. Dip eggplant slices in the egg mixture, dripping off excess. Dredge in the breadcrumb mixture and place on the prepared baking sheets. Bake for 15 minutes, turn the slices over and bake for another 15 minutes. The slices will turn golden brown and will be cooked through. 
5. Remove from heat and reduce the oven temp to 375 F.
6. Spread 2 cups of tomato sauce in the baking dish. Arrange half the eggplant slices over it, cover with more tomato sauce, spread half the shredded mozzarella cheese. Repeat layers of eggplant, then sauce followed by remaining mozzarella, topped with Parmesan.
7. Bake uncovered at 375 F for 30-35 minutes till sauce is bubbling and cheese has melted. remove from oven, cover with foil and let stand for 10 minutes before digging in.   

Lasagna

Chicken lasagna with spinach, mushroom and zucchini

The ultimate comfort food and the ultimate one dish meal, Lasagna is one of my most fave ways to indulge. It is a classic pasta casserole dish with layers of pasta, cheese and sauce. Many variations exist depending on the type of sauce and cheese being used and if it contains meat and or vegetables. This one here is a classic meat lasagna. I have used minced chicken since I am not a beef eater. But you can substitute beef, lamb or pork for chicken.

Ingredients: 
1 Package Oven ready lasagna noodles
3/4 cup shredded mozzarella (or your fave cheese)
2 tbsp olive oil
2 large zucchini chopped
2 cups mushrooms chopped
For the cheese sauce
500 gm ricotta cheese
2 eggs
1 lbs fresh spinach washed and finely chopped
For the meat sauce
2 tbsp olive oil
2 large red onions chopped
4-5 cloves of garlic
1 lbs ground chicken or lamb
4 large tomatoes chopped
1 can tomato puree
1 tsp sugar
salt to taste
3-4 bay leaves
2 tsp each basil and oregano
hot pepper sauce (optional)

1. To make cheese sauce mix all the ingredients together. Keep aside.
2. Heat 2 tbsp olive oil and brown the mushrooms. keep aside. In the same pan add zucchini and stir fry for 5-7 minutes till it becomes tender crisp. 
3. To make tomato sauce/meat sauce heat olive oil in a large stock pot and add onion and garlic. Saute for 2 minutes till onions soften a bit. 
4. Add ground chicken/lamb. Cook on high stirring often for about 2-4 minutes till chicken cooks a bit. 
5. Add all other ingredients and bring to a rolling boil for about 3-5 minutes. 
6. Simmer covered for about 30 minutes stirring every so often. Take out of heat and add the sauteed mushrooms and zucchini in the sauce. 
7. To assemble the casserole take a deep rectangular baking dish and grease it. Spread tomato sauce at the base evenly. Layer lasagna noodles on top without overlapping since they will expand on cooking. Spread half the cheese sauce evenly over the noodles. Top with another layer of lasagna noodles. Now spread tomato sauce evenly covering all the noodles. The moisture from the tomato sauce will cook the noodles. Sprinkle with half the shredded cheese evenly. Arrange another layer of lasagna noodles, followed by cheese sauce, followed by lasagna noodles , followed by tomato sauce, followed by the final layer of shredded cheese. 
8. Cover with foil and bake at 350 F for 45 to 50 min till everything is bubbling in there and noodles are cooked. Remove the foil and bake for another 10 minutes to brown the cheese. 
9. Take out of the oven and cover with foil again. Let rest for about 15 minutes before serving. 
10. Serve this with a green salad.

Chicken lasagna with spinach, mushroom and zucchini

Spinach artichoke pasta bake

Pasta baked with juicy tomatoes, artichokes, spinach, and mozzarella becomes a cheesy indulgence, an ultimate Italian comfort food. Make a casserole for Sunday brunch or serve as a side dish with any grilled meat, this is sure to please everyone at the table. A great dish to make for potlucks and a great option for a vegetarian main dish. Artichokes give a meaty texture and spinach and tomatoes add a wonderful flavor.

Ingredients: (serves 6-8)
4 cup dry pasta (macaroni, pastina or any small pasta)
1 tbsp olive oil
2 cups cooked cubed chicken or ham (optional)
2 cups fresh spinach
1 cup cherry tomatoes halved
1 can artichoke hearts (drained and diced)
crushed red chili pepper flakes, as per your spice quotient
½ onion, diced
4 cloves garlic, minced
1 tbsp flour
1 cup sour cream or plain hung yogurt
1 cup whole milk
2 cups shredded mozzarella
½ cup grated Parmesan cheese
Fresh/dry thyme
Salt and pepper to taste
Nutmeg

1. Preheat oven to 400°F. Grease a large casserole dish. 
2. Cook pasta in salted, boiling water according to package directions to a firm with a bite state (little less than al dente). Drain and set aside. 
3. While pasta is cooking, heat olive oil and add in the onion, garlic, and red pepper flakes. Cook for 2-3 minutes to slightly soften them. Do not brown. Add the flour and cook for a further minute to take the raw flavor out. 
4. Add in warm milk whisking slowly to avoid any lumps. Reduce heat to low. Stir in sour cream, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper, thyme, and nutmeg. Stir until everything is well-combined and melted. Turn off heat. 
5. Combine the cooked pasta, cooked chicken/ham (if using), spinach, artichoke and tomatoes in a large bowl. Add in the sauce and gently stir to coat. 
6. Pour into the prepared baking dish. Top with the remaining mozzarella. 
7. Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown. 
8. Serve hot with crusty garlic bread.

Stuffed Mexican peppers

I am a big fan of peppers. Green, red, yellow, and orange sweet peppers, hot banana peppers, or the milder poblano peppers, I love em all. You will always find peppers in my refrigerator. Eat them raw, enjoy them cooked, super delish as crudites, add to stir-fries, add to salad, chop-em, stuff-em. This super versatile vegetable is a staple in our house. And whenever I have more time on hand to cook, I like to stuff these beauties. Stuffed peppers exist all over the world in different forms and flavors. They can be filled with any combination of grain, meat, beans, and sauces making them the ultimate leftover and pantry cleaning source. 

These Mexican - inspired stuffed green peppers are filled with a blend of brown rice, black beans, and corn. They are hearty, delish and a great option for a vegetarian meal. You can use Poblano peppers instead of the sweet green ones or even multi-colored peppers for a pretty presentation. 

Variation to the rice and beans stuffing:

• Substitute rice with quinoa.
• Add some cooked ground chicken instead of corn.
• Use leftover filling to make tacos, burritos or nachos.
• Serve smothered in enchilada sauce.

Ingredients: (serves 4)

4 large green peppers

2 tbsp olive oil

1/2 red onion chopped fine

2-3 cloves garlic minced

2 large tomatoes crushed

1/2 tsp dry oregano

1/2 tsp cumin powder

1/2 tsp paprika

salt to taste

1 jalapeno pepper chopped fine

1 cup cooked brown rice

1 can black beans, rinsed and drained

1/2 cup frozen corn kernels

1 cup shredded cheese

1. To make the stuffing, heat oil in a pan and add onion and garlic. Cook till pink and add oregano, cumin powder, and paprika. Saute for 10 seconds before adding the crushed tomatoes.
2. Cook for 2-3 minutes till oil separates from the sides. Add corn and jalapeno and saute for another 3-4 minutes till corn is cooked through.
3. Add the beans and rice and salt to taste. Turn off the heat and mix everything till well combined. Taste and adjust the seasoning. Keep aside. 
4. Preheat oven to broil.
5. Wash peppers and pat dry. Cut in half vertically and remove seeds keeping the stem intact.
6. Sprinkle with a little salt and spray with a little oil and place peppers on a greased baking sheet cut side down. Broil for 4-6 minutes till peppers get slightly charred and soft. Remove from oven and turn over. 
7. Preheat oven to 375 F.
8. Fill peppers with the filling, and top with cheese. Back in the oven, cook for 15-20 minutes till cheese melts and peppers are cooked to your preference. Serve hot.

Chicken Fajitas

A favorite with the kids and adults alike at our house. Easy to make and fun to assemble, this is a wonderful weeknight dinner. Every one can customize their own. Pair it with lime margaritas and you have yourself a fiesta.

Ingredients: (serves 4)
For the Black Beans:
1 can black beans, rinsed and drained
1/2 red onion chopped
2 cloves garlic, minced
2 tbsp tomato paste
1/2 tsp chili flakes
1 tsp cumin
1/2 tsp olive oil
Heat olive oil in a pan and add onion and garlic. Saute for 1-2 minutes till onions tern pink and add the tomato paste and drained beans. Season with cumin powder and chili flakes and mix well to incorporate the tomato. Set aside.

For the Fajita peppers and onions:
1 green pepper
1 red pepper
1/4 red onion
2 tsp oil
1/2 tsp dried oregano
cracked black pepper

1. Cut the peppers and onion in long strips. 
2. In a pan over medium heat, add olive oil. Once hot add oregano. Saute for 2 seconds and add all the veggies. Toss on high heat till they char a little. Season with pepper and salt(optional). Set aside. 
3. Alternately you can marinate the peppers and onion in olive oil, oregano and pepper and then grill them.

For the Chicken:
2 chicken breasts
Salt to taste
2 tbsp olive oil
2 1/2 tsp paprika
2 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried leaf oregano
1 tsp dried thyme

1. Season the chicken breasts with salt. 
2. Mix all the other spices and olive oil and coat the seasoned chicken breast generously with the spice mix. 
3. Grill the marinated chicken on a moderately hot grill till crisp and brown on the outside and fully cooked to the inside. 
4. Remove from grill. Let rest for 5 minutes. Slice at a diagonal.

For pico de gallo:
1 large diced tomato
1/2 diced medium sized red onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt
1 jalapenos (or more if you prefer it hotter)
Mix up all ingredients and keep at room temperature for half an hour to let flavors blend in.

Other Toppings:
4 tbsp Sour Cream (I used hung yogurt)
1 cup shredded cheese of your choice
Finely chopped Jalapeno pepper
Hot habanero sauce (optional)
Shredded iceberg lettuce


To Assemble you will need 8 medium sized tortillas:

1. Warm the tortilla in the microwave. Top with a scoop of beans, fajita peppers, chicken, cheese, sour cream, and pico de gallo. Use habanero sauce as per your spice quotient. 
2. Use all or some of the other toppings to make this your own. Many combinations are possible and each family member can get a customized meal. 
3. You can use any type of tortilla for this - plain, whole wheat or corn.

 

Portabello Mushroom pizza

Portabello Mushroom pizza

Craving a pizza? Worried that its not the healthiest option on menu? Here is the solution. Replace the pizza crust with these meaty large Portabello Mushroom caps to get a super healthy low carb pizza. These awesomely yummy guilt free pizzas can be made with any combination of cheese and toppings.
Sauce -  Tomato sauce or pesto sauce
Cheese - Fresh mozzarella, Feta, Provolone or Gouda.
Toppings - Peppers, pepperoni, olives, onion, etc.       
To make a two bite cocktail version of these use Crimini mushrooms
I have shown below a very basic version. Use any combination from above to customize your own. Bon Appétit.

Portabello Mushroom pizza

Ingredients:

Portabello mushrooms

Tomato (pasta) sauce

Mozzarella cheese

Olive oil

Salt and pepper

1. Preheat the grill on medium high. 
2. Remove the stems from the mushrooms and reserve for use in stir fry or soup. Drizzle olive oil on the caps and season with salt and pepper.
3. Grill the curved inner side of the mushrooms for 10-12 minutes till crisp. Turn over and fill the caps with tomato sauce, cheese and any toppings that you are using. 
4. Close the lid and grill for another 10-15 minutes till all toppings are warm and cheese melts. 
5. Serve hot with a green salad. 

Moussaka

Moussaka with tomato-cucumber-feta salad and steamed green beans

This is the kind of food that fills you from head to toe and gives you that warm fuzzy feeling. Moussaka can be made with any kind of ground meat. I used chicken. Tastes even better the next day. So double the recipe and keep one for the day after.
Greek moussaka
Ingredients: (serves 4-6)
1 large eggplant, sliced into 1/4-inch slices
2 large baking potatoes, peeled and thinly sliced
1/2 cups all-purpose flour
3 tbsp unsalted butter
1 medium onion, finely chopped
1 lb ground chicken
1 tbsp minced garlic
1/2 tsp dried oregano
3 tbsp tomato paste
1 cup crushed tomatoes
1/2 cup water
2 tbsp finely chopped fresh parsley leaves
salt to taste
freshly ground black pepper
2 1/2 cups milk
1 egg, lightly beaten
3/4 cup grated cheddar cheese or Parmesan or Romano

1. Sprinkle salt on the eggplant slices and leave them to sweat for 20 minutes, then pat dry with paper towels.
2. Cooking the potatoes: While the eggplant is sweating, heat olive oil in a large pan and add the potato slices and cook until lightly golden on both sides, about 3 to 4 minutes. Working in batches to avoid overcrowding. Transfer to a paper-lined plate to drain. Season lightly with salt.
3. Cooking the eggplant slices: Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Heat oil in a skillet and, working in batches, fry the eggplant slices until golden on both sides, about 2 to 3 minutes per side. Add more oil as needed. Transfer to a paper-lined plate to drain.
4. Making the meat sauce: Heat 2 tablespoons of olive oil in a large skillet add the onions. Cook till slightly pink, about 3-4 minutes. Add the ground meat, garlic, and oregano and cook. Stir frequently and break any lumps, cook until meat is browned, 4 to 6 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
5. Making the bechamel sauce: In a medium saucepan melt the butter and whisk in the flour and cook for 2 to 3 minutes, stirring so as to avoid browning. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg. Stir in 1/4 cup of the cheese and set aside, covered, while you assemble the casserole.
6. Putting it all together: Preheat the oven to 350 degrees F. Lightly grease a large casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Then layer as follows:

Potato slices
A third of the meat sauce
Half of the eggplant slices 
A third of the meat sauce
3/4 cup of the bechamel sauce 
1/4 cup of the cheese. 
Remaining eggplant slices, pressing down gently to compress. 
Remaining meat sauce
Remaining bechamel sauce evenly 
Sprinkle with the remaining cheese

Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 30 minutes before cutting into squares and serve.

Tomato-cucumber-feta salad
In a large bowl, toss together the tomatoes, cucumber, red onions, basil, olives, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Recipe adapted from Emeril Lagasse (Food network)

Savoury cheese muffins

If you are a cheese lover then this recipe is for you - a pizza flavor twist on the classic cheese muffins. They are super delish and hit the spot right away.  Make them for breakfast or as an accompaniment for lunch. Make sure to whip up a double batch as they decidedly taste better after a day. Warm them in the microwave for 10-15 seconds.

Ingredients: (Makes 12 large or 16 medium)
2 cups all-purpose flour (or 1 ¾ whole wheat flour)
1 tbsp sugar
1 tbsp baking powder
1 tsp each salt and dried basil
½ cracked black pepper
½ tsp baking soda
1 cup cubed cheddar (make tiny cubes)
1 cup plain yogurt
2 eggs
¼ cup melted butter
½ cup finely chopped red, yellow or green sweet pepper
¼ cup salsa
½ cup shredded mozzarella

1. Preheat oven to 400°F (200°C) and line muffin cups with paper liners. 
2. In a large bowl, combine flour, sugar, baking powder, salt, basil, pepper and baking soda. Add cheddar cubes. 
3. In a bowl, mix together yogurt, eggs, and butter until smooth. 
4. Stir into flour mixture just until well combined. 
5. Stir in sweet pepper to make a very thick batter. 
6. Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp salsa on top of each muffin cup and sprinkle each with mozzarella. 
7. Bake for 18-20 minutes, until golden and a toothpick inserted in center of the muffin comes out clean. 
8. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack before serving. 
9. Muffins can be frozen in an airtight container for up to a month. Defrost at room temperature.

Variations

1. Add jalapeno peppers for a spicy twist. 
2. Add chopped ham in the batter before baking to get ham and cheese muffins. 
3. Instead of basil use thyme or rosemary. 

Caprese salad with Mustard Salmon

SALADS FOR LUNCH/SIDE DISH

Caprese salad with grilled mustard salmon

This beautiful Italian salad has slices of tomatoes, fresh mozzarella, and basil leaves, drizzled with a simple dressing of olive oil, salt, and pepper. Its arranged to resemble the Italian flag colors. This fresh simple salad deserves the use of the best ingredients you can find. Buy the juiciest of tomatoes, soft crumbly (not rubbery) mozzarella cheese and extra virgin cold pressed olive oil. The salad tasted absolutely delish with just salt, pepper, and olive oil. However, I love a little drizzle of sweet balsamic vinegar reduction. Use mini bocconcini and grape tomatoes to serve this on a stick. Makes for a colorful platter as a starter.

(Tomato Mozzarella Salad with Balsamic Reduction) Caprese salad

Caprese Bites, salad on a stick

Caprese salad

The recipe below does not have any precise measurements as everything is as per your taste. As a variation, I sometimes like to add sliced red onions and cucumber as well. Make sure all the ingredients are at room temperature.   

Ingredients: 
Fresh Mozzarella cheese
Tomatoes, sliced
1/2 red onion (optional), sliced
Fresh basil leaves

Olive oil
Salt and freshly ground black pepper to taste (optional)

1 cup Balsamic vinegar

1. For the balsamic reduction - Heat a cup of balsamic vinegar till it starts to boil, simmer for 10 minutes till it reduces to about 1/3 cup. It should still be of pourable consistency. Remove from heat and cool completely. You can also purchase ready-made balsamic reduction from your local grocery store. 
2. Arrange the salad on a serving platter. 
3. Drizzle extra virgin olive oil, balsamic reduction and sprinkle salt and pepper.

Grilled mustard salmon
Ingredients: serves 4
4 salmon fillets
1 tbsp old fashioned grainy mustard
1 tsp mayonnaise
salt and pepper to taste

1. Season the fillets with salt and pepper on both sides. 
2. Mix mustard and mayonnaise and spread over the fillets. 
3. Grill them for 3-5 minutes per side till no longer pink in the middle. 
4. Serve over salad. 

Greek Inspired chickpea salad

SALADS FOR LUNCH/SIDE DISH

We love Greek salad in our family. Be it pasta salad or just vegetables, we all love the combined flavour of garlic, olives, feta cheese and olive oil. Lately I came through a recipe by Rose Reisman using beans with fresh vegetables and feta cheese. So I tried a new take on an old favourite. 
I used chick peas, but you can use any beans you like or a combination of beans. Loaded with vitamins, minerals and fibre beans are a healthy substitute to meat products. Omit cheese and it is suitable for a vegan diet.
To cook beans from scratch, soak the dry chickpeas overnight and pressure cook for 15-20 minutes. 

Ingredients: (serves 4)

1 can chickpeas drained and rinsed

1/2 head Lettuce 

1 pint plum tomatoes 

1 small English cucumber 

2 large carrots grated

1 large Red/Orange/yellow bell pepper 

1/2 small red onion

2-3 stalks celery

handful green or kalamata olives

1/2 cup fresh basil or coriander finely chopped

2X2 inch cube feta cheese crumbled (omit for vegan option, tastes almost as good)

Dressing: 

2 tbsp olive oil

2-3 tbsp fresh lemon or lime juice

2 cloves garlic crushed or finely grated

1 tsp each dry basil and oregano

• Cut all vegetables to bite size pieces.
• Combine the beans and vegetables in a serving bowl.
• Mix all ingredients for the dressing except olive oil in a small bowl. Whisk in the oil to combine. 
• Pour the dressing over the salad and gently stir to mix well. Chill.
• Just before serving add the feta cheese.
• Can be prepared up to a day in advance. Add lettuce, cheese and fresh herbs just before serving.

 

Stuffed Shells

Tonight's Menu

Stuffed Conchiglione

with chicken, spinach, and ricotta cheese

Salad greens

Wine Pairing: Medium body Red and Rose wines

As children, I remember our visits to the seaside in Gujarat and the hunt for the perfect shells to carry back home. These were treasures to remember those lovely summer holidays by. Whenever I cook Conchiglione or giant pasta shells I am reminded of those gorgeous sunsets and long walks at the seashore. 

These cowrie like shells are definitely a 20th-century innovation since it would be difficult to mold these by hand and one only comes across the machine made shells in the stores. These are made thick walled and are tough enough to withstand the boiling, stuffing and baking processes. Other stuffed kinds of pasta include tufoli, manicotti, and lumache and throughout the provinces of southern Italy, one can find these stuffed with cheese, greens and meats, even potato.

This recipe is almost like making lasagna but you stuff the pasta instead of layering it. This recipe is a great hit with everyone. I used ground chicken, but sausage tastes great too. For a vegetarian version just omit the meat and increase the quantity of spinach and cheese.

Stuffed Shells Casserole
Ingredients: serves 4-5
300 gm jumbo pasta shells (40 shells)
1 finely chopped red onion
3 cloves garlic minced
1 pound ground chicken
4 cups fresh spinach chopped fine
11/2 cup ricotta cheese
1 egg
1 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1/2 - 1 tsp cayenne pepper
1/2 - 1 tsp ground black pepper
3 cups of plain tomato sauce (recipe)

1. Preheat oven to 350 F and grease a large casserole dish for baking. 
2. Cook pasta shells in a large pot of boiling water until al dente, stirring occasionally to prevent shells from sticking together. Drain and rinse in cold water, sprinkle some olive oil so they don't stick with each other. Keep aside to cool.To prepare the stuffing - Heat 1 tbsp oil in a pan. Add onion and garlic and cook stirring for 4-5 minutes till they soften. 
3. Add ground chicken and cook until its brown and fully cooked. Add the spinach and cook on high for 3-5 minutes till spinach wilts and most of the moisture evaporates. 
4. Remove from heat and season with salt and pepper. Cool for 5 minutes. 
5. Meanwhile combine ricotta cheese, egg and all the remaining herbs and spices. Mix the cheese and spinach mixture together. 
6. Spoon the filling into each cooked pasta shell. 
7. In the prepared casserole dish spread half the tomato sauce on the base. Place the filled shells on it. Pour the remaining tomato sauce on top and sprinkle with parmesan cheese. 
8. Bake uncovered for 20 minutes until bubbly. Remove from heat and rest for 5 minutes before serving.

Spinach and ricotta pasta

Tonight's Menu

Brown rice penne pasta with

Spinach ricotta sauce

Grilled Fish

Wine Pairing: Chianti, Sauvignon Blanc

Brown rice penne with spinach and ricotta cheese

The awesome flavour of fresh ricotta cheese with spinach makes for a wonderful sauce to serve over any pasta. This combo goes very well with a hint of nutmeg which gives it that Mmmm... feeling. Very often I use the brown rice pasta, available in most health food stores. It gives a nutty flavour and a slight bite in the texture and holds upto any sauce creamy or tamotoee. Serve it by itself or alongside grilled fish with a fruity white wine. I don't see this being paired with a red. 

Ingredients: (serves 4-5)

1 lb. fresh spinach, trimmed, washed, and dried well
1 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
4 cloves garlic
Freshly ground black pepper
1 cup fresh ricotta cheese
1 cup milk (can use light cream )
Pinch nutmeg (optional but recommended as it adds tonnes of flavour)
salt and black pepper to taste
1 lb. dried penne or fusilli pasta (I used brown rice penne)
1/2 cup freshly grated Parmigiano-Reggiano
toasted pine nuts or almonds

1. Bring a large pot of salted water to a boil.
2. Shred the spinach in thin long strips. You should have about 8 packed cups of shredded spinach.
3. In a large pan, heat the olive oil and butter over medium-high heat. Add the garlic and cook, stirring, for about a minute. Stir in the spinach into the pan. Cover and steam the spinach until it's wilted but still bright green, stirring as needed to cook the spinach evenly , about 5 minutes.
4. Meanwhile, in a bowl, stir together the ricotta, milk, and nutmeg, until smooth. Add this into the spinach and season with salt and pepper. Reduce the heat to medium low and simmer for 5 minutes.
5. Cook the pasta as per package directions, stirring occasionally, until al dente.
6. Reserve 1/2 cup of the pasta cooking liquid. 
7. Drain the pasta well and return it to its pot over low heat. Add the spinach mixture and enough of the reserved cooking liquid to make a sauce that lightly coats the pasta. Toss thoroughly. 
8. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm serving platter or individual bowls, sprinkle with toasted pine nuts and serve.