Eggplant Pasta

I make this simplest possible eggplant pasta which is immensely enjoyed by my family. I don't bother to peel off eggplant. I don't even salt it to remove the bitter juices as it's recommended in the traditional Italian cuisine. But if desired, you can most certainly peel the eggplant and/or salt it and drain the eggplant cubes before adding to the saucepan.

It does need lot more oil than my usual recipes. But eggplant seems to drink up the oil so more oil is needed for cooking it uniformly.

Eggplant Pasta
Ingredients

3 cups raw farfalle pasta, cook according to the package directions
salt to taste
1 tsp Italian seasoning

Tempering
1/4 cup Olive oil
3-5 garlic cloves, peeled & minced
1 red bell pepper, cored, diced
2 Italian eggplants, diced

Garnish
2 tbsp. minced Italian Parsley (Optional)

Method
1. Cook pasta according to the packet instructions.
2. Meanwhile, heat oil in a wide saucepan. Add garlic cloves. Sauté till they leave an aroma, making sure that they don't get burnt. Add bell pepper and sauté for 2 minutes.
3. Add eggplant pieces, preferably in a single layer.
4. Sauté till they are cooked.
5. Add salt to taste & Italian seasoning.
6. Now add drained pasta along with about 1/4 cup pasta water.
7. Incorporate pasta and eggplant.
8. Garnish with Italian parsley - if using.

Note -
1. You can peel eggplants before adding to the pot.
2. Italian eggplants are like Indian Bhurta type eggplants.



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Mushroom Stroganoff

I am going to blog some of Gudiya's favorite recipes. These recipes are not authentic but I have changed them to suit to our dietary preferences. I generally do not use chicken stock or cooking wine in our daily cooking. I used farfalle pasta for this recipe since it was available in the pantry.

Mushroom Stroganoff (serves 6 - 8)
Ingredients
20-25 baby portabella mushrooms, thinly sliced about 4 cups
1/4 cup finely chopped shallot
1 tbsp. + 2 tbsp. butter
3 tbsp. all purpose flour
2 cups whole milk or half and half
salt to taste

4 cups raw farfalle pasta

Garnish
freshly crushed black pepper to garnish
1 tbsp. minced Italian parsley

Method
1. Cook pasta according to the package directions.
2. Heat 1 tbsp. butter in a wide saucepan.
3. Add shallots and sauté till soft.
4. Add mushrooms and sauté till they are wilted. Add salt.
5. Take mushrooms in one side of the pan. Add 2 tbsp. butter in the center of the saucepan. Add all purpose flour. Sauté till it is a shade darker.
6. Mix the mushrooms in the flour mixture.

7. Add milk or half and half. Keep whisking so there are no lumps.

8. Bring it to a gentle boil on low flame. The mixture will thicken a bit.
9. Add cooked pasta. Stir well.
10. Sprinkle some freshly ground black pepper for garnish.
11. Garnish with chopped Italian parsley -  if desired.

Note -
1. Let there be little moisture in the sauce. Do not make it too thick.

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Hasselback Potatoes

This is a fun baked potato recipe. You have to use a very good Chef's knife to slit the potatoes without actually cutting them into pieces.

Hasselback Potatoes - Serves 4
Ingredients
4 Idaho/Baking Potatoes, Scrubbed and slit as shown without actually cutting them
1 tbsp. oil

Cooking Spray such as Pam
Salt and Pepper

Method
1. Clean and scrub potatoes. Wipe them dry.
2. Using a sharp knife, make slits as if to cut into circles, but do not cut.
3. Apply oil to all the potatoes.
4. Preheat oven 450F
5. Using Cooking spray, grease a baking pan.
6. Place the potatoes on the pan.
7. Bake for about 45 minutes to hour, turning the potatoes every 20 minutes or so.
8. Sprinkle salt and pepper before serving.

Note -
1. If using any other potatoes, baking time may vary.



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Merry Christmas!

Merry Christmas!

Happy Holidays!& Season's Blessings!

Double Chocolate Chip Muesli Cookies

I got this recipe from the packet of Bob's Mill's Muesli.

I used two types of Chocolate Chips for this recipe.

Double Chocolate Chip Muesli Cookies
Ingredients
Cream
1/2 cup or 1 stick butter at room temperature
3/4 cup brown sugar
1/2 tsp vanilla extract

1 egg

Sift
3/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda

You will also need
1 cup Bob's Mill Muesli
1/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips

Method
1. Sift all purpose flour, salt and baking soda. Set aside.
2. Cream butter, brown sugar and vanilla extract.
3. Add egg and mix again.
4. Add dry flour mixture to the wet mixture.
5. Add muesli and both types of chocolate chips.
6. Preheat oven 375F.
7. Drop a spoonful of cookie mixture onto a greased baking tray.
8. Bake for 10-12 minutes.
9. Cool the cookies on the cooling rack.

Note -
1. Use butter at the room temperature.
2. Above recipe yields about 1 1/2 dozen cookies.

Recipe Credit
Bob's Red Mill Muesli Cookies





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Chai Spiced Cookies

 

As mentioned last time, this was the second recipe I tried from Racheal Ray Magazine. It has a delicious "American Desi" flavor. It does not have "tea" but it has chai masala in it.

 

Chai Spiced Cookies

Ingredients

Cream

1 stick butter (at room temperature)

1/2 cup sugar

 

Add

1 egg yolk

seeds of 1/2 vanilla bean or 1/2 tsp vanilla extract

 

Mix in a separate bowl

1 cup all purpose flour

1/4 tsp salt

1/2 tsp cinnamon powder

1/4 tsp cardamom powder

1/4 tsp ginger powder

 

Garnish

2 tbsp. gold sanding sugar

 

Method

1. Preheat oven 350 F

2. Cream butter and sugar.

3. Add egg yolk, vanilla seeds or extract. Beat again.

4. Mix all purpose flour, salt and spices in a separate bowl.

5. Add dry mixture to the wet mixture to form a cookie dough.

6. Roll into a uniform cylinder. Wrap in a plastic wrap. Chill in the refrigetator for 1 hour.

7. Cut into 1/4" cookies.

8. Place onto a cookie sheet. Chill again for 15 minutes.

9. Sprinkle gold sanding sugar. Bake for 17-20 minutes.

10. Cool on the cooling racks.

 

 

Note -

1. You may frost the cookie depending on your choice.

 

Recipe Credit

http://www.rachaelraymag.com/

 

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Orange Marmalade Cookies

I was browsing Rachael Ray Magazine the other day. It featured some easy cookie recipes. I have tried Orange Cream cookies and Chai Spice cookies so far.

Instead of using orange zest, I used orange marmalade as it was handy.

Orange Marmalade Cookie - (1 dozen cookies)
Ingredients
Cream
1 stick butter (at room temperature)
1/2 cup sugar

1 egg yolk
2 tbsp. Orange Marmalade
1/2 tsp. vanilla extract

Mix in a separate bowl
1 cup all purpose flour
1/4 tsp. salt

Method
1. Preheat oven 350F
2. Cream butter and sugar.
3. Add egg yolk, vanilla and orange marmalade. Mix again.
4. Mix all purpose flour and salt in a separate bowl.
5. Ad dry ingredients to the wet mixture.
6. Form a cookie dough.
7. Roll into a uniform cylinder. Wrap in a plastic wrap. Chill in the refrigerator for 1 hour.
8. Cut into 1/4" thick cookies. Place onto a cookie sheet.
9. Chill again for 15 minutes. Sprinkle little sugar on top.
10. Bake for 17-20 minutes.
11. Cool on the racks.

Note -
1. The original recipe uses 2 tsp. orange zest instead of orange marmalade.
2. The above recipe gave me 1 dozen cookies.

Recipe Credit -
http://www.rachaelraymag.com/

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