Vegetarian Shepherd's Pie

While spring notions cool breezes & colorful blooms, summer reminds beaches & berries, fall cues halloween & pumpkins, winter sparks snow and comfort foods!

Although we are still enjoying some warm days, the nights are getting pretty cold. We have been indulging in some delicious and easy comfort foods such as casseroles, mac n cheese, hot soups & sammies on these chilly evenings. To me comfort foods are foods that drive the dullness and boredom away and bring on some motivation and coziness!

This shepherd's pie is one such recipe which gives warmth from within and helps enjoy the cold winter evenings. Unlike the traditional shepherd's pie which has beef as its main ingredient, you will find tons of healthy vegetables in this recipe. The cumin and coriander powder gives this dish a slight Indian twist while kale is the secret ingredient which gives it a 'wow' effect!

Vegetarian Shepherd's Pie

Ingredients:

2-3 TBS olive oil

1/2 tsp cumin coriander powder

1 1/2 cups of mixed frozen vegetables (I used corn, peas, beans and carrots)

1 cup frozen corn

1 cup asparagus, cut in 1 inch sticks

2 cups of kale, chopped

2-3 cloves of garlic, grated

1/4 tsp nutmeg, grated

2 TBS tomato puree

1-2 TBS soy sauce

2 TBS all purpose flour

2 medium potatoes, cubed

1/4 cup whole milk

1/2 cup gouda cheese, grated

1/4 cup whole milk mozzarella, grated

Salt & Pepper

Method:

In a medium sized sauce pan bring water and the potatoes to a boil with the lid on. Remove the lid when the water comes to a boil and cook until the potatoes are tender. Turn the heat off, drain the water and mash the potatoes. Add 1/4 cup grated gouda cheese, milk, salt & pepper and mix well. This is the topping for the pie.

Heat olive oil in a sauce pan, add the cumin coriander powder and saute the mixed vegetables, corn & asparagus for about 5-10 minutes. Add the kale and saute until the leaves begin to wilt. Add the garlic, nutmeg, tomato puree and soy sauce and mix well. Add the flour and cook for about 2 minutes, mixing well. Turn the heat off.

Spray with cooking oil, a 8X8 baking dish or casserole dish. Pour the vegetable mix in the dish. Top with the mashed potatoes. Spread the remaining cheese on top.

Broil until the cheese has melted and browned, about 2-3 minutes.

Serving:

Serve hot with garlic bread.

Date & Almond Cornmeal Biscotti

My exposure to biscotti had been limited to a large jar that we picked at our bulk food stores during the holiday season. I loved them as they were individually wrapped and I could choose from a variety of flavors. I never thought about them beyond buying that jar every year and gobbling down a few with my weekend coffee.

Then one day, I ate an almond biscotti at some Italian coffee shop. Flawless biscotti! It was divine! The taste was pure and the crunch was supreme sounding. Soon I found myself digging for the ultimate biscotti recipes. I tried several recipes but could not get close to the accuracy I had in mind.

Finally I landed upon this date and almond cornmeal biscotti in a Martha Stewart book. The recipe gave me the perfection I wanted and the ease I am always looking for while baking! The taste is subtle, the almonds give it the perfect crunch and the dates add to the sweetness. Also, I found the batch size more manageable in home ovens.

Date & Almond Cornmeal Biscotti

Adapted from Martha Stewart

Yields about 16 to 18 biscotti

Ingredients:

1/2 cup plus 2 TBS all purpose flour

1/2 cup plus 2 TBS yellow cornmeal

1/2 tsp baking powder

Pinch of salt

3 TBS unsalted butter, at room temperature

1/2 cup sugar

1 large egg

1 TBS vanilla extract

1/2 cup chopped pitted dates

1/2 cup chopped almond

Method:

Line a baking sheet with parchment paper. Place the rack in the center of the oven and preheat the oven to 350 deg F.

Combine the flour, cornmeal, baking powder and salt in a bowl, mix with a whisk or fork and set aside.

With an electric mixer, cream the butter until smooth. Add the sugar and mix until light and fluffy. Beat in the egg until well combined. Add the vanilla extract and beat again.

Now add the flour mixture all at once, and beat on a low speed until just combined.

Add the dates and almond and mix in with a spatula or fork.

Transfer the dough on to the prepared baking sheet and with wet hands pat the dough to form a log shape of about 13-14 by 3-4 inch size. Bake for about 30 minutes or until the log is lightly browned, firm to touch and slightly cracked on top.

Remove from oven and let cool on the baking sheet for 15-20 minutes. Transfer the log to the cutting board leaving parchment on the sheet. Cut the log crosswise using a serrated knife in to 1/2 inch thick pieces. Place cut side down on the baking sheet. Bake for about 15-16 minutes until just beginning to brown rotating sheet halfway through. Remove from oven and let cool on the baking sheet.

Store the cooled biscotti in an airtight container for up to 3 weeks.

Serving:

Perfect for dunking in your coffee, tea or even wine!

Note:

Recipe can be easily doubled.

Try with a combination of macadamia nuts and apricots, cranberries & pistachios, white & dark chocolate, cashews and raisins!

Pumpkin & Vegetable Risotto

Fall, my favorite season of all! My heart skips a beat when I realize that this may be my last experience of this gorgeous season. Next year we are headed back to our home country where the only season that exists is "sweat"! Literally. Although the thought that we will be close to family and childhood friends ignites a whole different spark within us, I just cannot grab enough of fall to take back with us!

Seven years back when I first moved to the United States, fall or autumn, just meant the approaching winter. It took me a few years to stop, look around and appreciate what impact a change of season can create on a human mind and its functioning. It was after this realization that I started waiting for fall to arrive! The cool breeze in the air, leaves changing their colors from green to yellow, orange, red and more, the smell of pumpkin spice lattes at coffee shops, the halloween decor, pumpkin carvings and freshly baked pumpkin breads and pies.......hummmm......sounds like we will have to cross the ocean every year just to catch some of this excitement!

I am trying to capture and perfect some lip smacking comfort foods to take back home with us! That way fall would only be a kitchen away. We can then close our eyes, sit back and virtually imagine "Fall" while finishing our bowl of this yummy pumpkin and vegetable risotto!

Pumpkin & Vegetable Risotto

Serves 2

Ingredients:

2 cloves of garlic, finely minced

4 scallions, chopped (white & green parts)

2 TBS unsalted butter

1 cup arborio rice

2 TBS sun dried tomatoes, chopped

2 TBS pitted black olives, sliced

1/2 cup broccoli

1/2 cup pumpkin puree

2 TBS parmesan cheese, freshly grated

4 cups water, plus more if needed

Salt & Pepper

Method:

Bring 4 cups of water to a boil. Add salt and cook the broccoli for 2-3 minutes. Remove broccoli and reserve the water.

Melt 1 TBS butter in a medium sized saucepan. Add the rice and saute for a minute until the rice is completely coated with the butter. Add the garlic and scallions and saute for 2 minutes.

Now add 2 cups of reserved water, increase the heat to medium and stir frequently. Cook until al dente.

Add the pumpkin puree, sun dried tomatoes, olives and mix well. Gradually add the rest of the water, a little at a time and stir frequently.

Finish by adding the cheese & broccoli.

Serving:

Serve hot with more parmesan cheese if needed.

Note: For a bolder pumpkin taste, add up to 1 cup pumpkin puree and/or omit the cheese & broccoli.