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.

Whole Wheat Banana Walnut Bread

I am not a big fan of store bought baked goods. Most of the times, the ingredients in them sound more like some factory chemicals than anything edible. But because both Pratik and I are baked food junkies, not buying such ready-made cakes and desserts simply means creating them in our own kitchen. This is no doubt the best way to know exactly what goes in to the food that we eat!

Moreover, now that Myra has started demanding a piece of everything she sees on our plates, I knew it was time to start making healthier food with whole-grains and low-fat ingredients. While I found it relatively easy to incorporate nutritive options for her lunch and dinner, making baked snacks was where it was a little more challenging. While I am sure there are plenty of healthful options and recipes out there, my first option is always to tweak my tried and tested recipes in order to cut down the sugar and the butter, replace the regular non-nutritious flour with a higher food value alternative.

This whole wheat banana walnut bread is a result of one such tweaking experiment. The bread baked perfectly to give the desired texture and moistness. The walnuts provided a nice crunch in the background. But what really gives a kick is the sweet aroma from the bananas that fills the house while the bread is being baked. It teases you right from when those bananas ripen perfectly to be used in the bread, to watching the baked bread cool in the pan. But I can assure you, the end result if absolutely worth the wait!

Whole Wheat Banana Walnut Bread
Makes 1 loaf (about 10 slices)

Ingredients:

4 tbs unsalted butter, melted
1 cup sugar
1/2 cup unsweetened apple sauce
1 extra large egg, room temperature
1 tsp vanilla extract
1 tsp baking soda
1 cup all purpose flour
1 cup whole wheat flour
2 cups of banana, mashed (approximately 3 large bananas)
2/3 cup walnuts, toasted & roughly chopped (pecans can be substituted for walnuts)
Pinch of salt

Method:

Preheat oven to 350 deg F. Melt the butter in a microwave safe bowl. Dip a pastry brush in the melted butter and grease a 9x5x3 inch loaf pan & flour it.

Sift the flours, baking soda and salt in a bowl.

Add the sugar, apple sauce and vanilla extract to the melted butter and whisk until well mixed. Add the egg and whisk until well combined. Now add the bananas, flour mixture and walnuts one by one and mix just until all the ingredients are incorporated. It is important at this stage to not over mix the batter as this will result in a rubbery end product.

Pour the batter in the prepared loaf pan and bake for about 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Cover the loaf pan with a foil tent if the top starts to turn dark before the bread has completed baking.

Let the bread cool in the pan before cutting. Remove on a cutting board and cut slices of desired thickness.

This bread tastes even better the next day with the aroma of the banana completely infusing the bread and giving it the desired body and moistness.

Serving:

Serve as a healthy light afternoon snack or have a slice with your hot coffee for breakfast. Munch on this at a picnic or neatly wrap a slice in a plastic wrap and eat your snack on the go!

Storing:

Cover in plastic wrap or air tight containers at room temperature for about 2 days or in the refrigerator for about 4-5 days.

Pratik's Vegetarian Enchiladas

Wow! I cannot believe that Myra is already 10 months old. Now that was fast...wasn't I pregnant until last week?? Hmm...

In these past months, we have had our share of easy and tough days but never have we had a dull day. Thanks to the abundant activities we have around here in Albuquerque. Weekdays are full of musical activity classes, mom n baby yoga, toy library time and a few play dates. We are indeed having a ball. These activities are well designed and are definitely helping Myra grow into an affectionate, social and caring individual.

I feel good about being at home to give her the most deserved attention. There is a lot of work to do but with the amount of help and support that Pratik offers, even a regular day turns out to be very special. Like last Friday, Pratik got back home from work and surprised me with these flavorful enchiladas loaded with tons of healthy vegetables and decked up with a spicy salsa. Pratik's vegetarian enchiladas did a great job of taking the edge off from the weekly routine.

These enchiladas have five plus points.
Plus Point No.1 ...they are made of whole wheat tortillas.
Plus Point No.2 ...they are loaded with vegetables.
Plus Point No.3...they are a nice change from the regular bean and cheese version.
Plus Point No.4 ...they be easily made for two, four or a crowd alike.
Plus Point No.5 ...they come and go off the table like a breeze!

Pratik's Vegetarian Enchiladas

Serves 2 (as a complete meal)

Ingredients:

4 medium sized whole wheat tortillas
1 red bell pepper, cubed
1 zucchini, cubed
1 red onion, cubed
1 1/2 tsp cumin-coriander powder
1/4 cup pepper jack cheese, grated
1/4 cup sharp cheddar cheese, grated
1 cup spicy salsa, any good store bought variety
Salt & Pepper
Olive oil

Method:

Drizzle some olive oil in a non stick skillet. Turn the heat to medium high. Once the skillet is hot, drop the vegetables and saute until they are tender and start to caramelize. Add the cumin- coriander powder, salt & pepper and cook for another minute. Turn the heat off.

Pre-heat the oven to 350 deg F. Coat the bottom of an 8X8 baking pan with some olive oil. Arrange the four tortillas on the kitchen counter and coat the top side with some salsa. Stuff the tortillas with the vegetable and some sprinkling of cheese. Roll and arrange in the baking pan with the seam side down. Cover the tortillas with the remaining salsa and top with the rest of the cheese. Bake in the pre-heated oven for about 15 minutes until the cheese is bubbly.

Serving:

Remove from the oven and serve immediately. Garnish with cilantro and sour cream.

Blueberry & Banana Parfait

Breakfast is undoubtedly my favorite meal of the day. You would be surprised at how a big balanced breakfast can fuel your body to sustain the pressures of your daily routine. No matter how much you travel or how stressful your job is, a healthy breakfast is your password to a bright, energetic and happy day. In today's fast paced life, I believe it is the need of every family to watch what they eat for breakfast although they may not be able to make this meal their family meal.

Lately, we have been skipping breakfasts for one reason or the other, starting our day with a heavy dose of caffeine and eating heavy in the evenings. As a result, we get grumpy during the day, overeat in the evenings & feel fatigued and bloated the following morning.

This blueberry and banana parfait did a marvellous job of breaking this vicious cycle. It gave us something incredibly delicious to indulge in as we started our day. This balanced whole meal has the capacity to keep your body fueled for a busy morning. You get your carbs, calcium & protein as well as your berries & fruit in a single delightful bowl. This was our ultimate solution to ensuring that we ate our 'breakfast like a king'.

Blueberry & Banana Parfait

Serves 2

Ingredients:

1 large banana, thinly sliced
6 oz packet of blueberries, washed
1 cup granola of choice (I used 7 grain granola)
2 cups plain yogurt
4 TBS sugar

Method:

Mix the sugar and yogurt in a bowl. Take two glass cups or parfait bowls. Arrange the granola, fruit, yogurt & berries in alternate layers. You can create as many or as little layers as you like depending on the size of your parfait bowls.

Serving:

Serve immediately at room temperature or chill for 15 -20 minutes before serving. Cover & store in the fridge if preparing in advance. This can be prepared a day in advance.

Notes:

1. Replace the fruits & berries with what you have at hand.
2. You can substitute the plain yogurt with some flavored yogurt or try Greek yogurt for some extra thickness.
3. Add any nuts of your choice for some added crunch.
4. Use maple syrup or agave nectar as a natural sweetener in place of sugar.

Enjoy!

Cranberry & Pistachio Bran Muffins with Orange Zest

I know, I know...Christmas is still a long way away....you folks are probably wondering what these bright red and green colors are doing here at this time of the year? Here's what... I had stumbled upon some high quality pistachios and dried cranberries while grocery shopping one weekend in February. I had to buy them, but first I had to think of a recipe I would use them in. That wasn't difficult at all and the result was these moist, delicious and nutty muffins. I shared them with some of my friends, some of whom actually made them at home. I got rave reviews and all of them told me how delighted they were to bake them. I was ecstatic!

With that verdict I set off with my whisk and those rich quality ingredients to try a newer, healthier version of the original muffins. This time by substituting some of the all purpose flour with bran. Yeah! And it was a success! The bran gave a wonderful, nutty texture to these muffins which complimented the sweetness of the cranberries. Pistachios, which are my all time favorite, provide the perfect crunch along with some rich buttery goodness.

I will still be playing around with this recipe to incorporate more whole grain flour, reducing the butter, changing the baking temperature to get an appealing golden brown crust. But for now here is the recipe to these gorgeous healthier muffins.

Cranberry & Pistachio Bran Muffins with Orange Zest

Makes 12 standard sized muffins

Ingredients:

Dry Ingredients-
1 cup all purpose flour, sifted
3/4 cup wheat bran
1 tbs baking powder
3/4 cup cranberries, sweetened
1/3 cup pistachios, unsalted & unroasted
Pinch of salt

Wet Ingredients-
2/3 cup whole milk, room temperature
1 stick unsalted butter (1/2 cup), melted
1 large egg, room temperature
1 tsp vanilla extract
1/4 cup apple sauce
3/4 cup granulated white sugar
1 tbs orange zest

Method:

Preheat the oven to 400 deg F. Line a standard muffin tin with muffin cups.

Mix all the dry ingredients in a bowl and set aside.

Mix all the wet ingredients in a 2 cup measuring bowl and whisk until well combined (Mixing in a measuring bowl just makes it easy to pour the wet ingredients in to the dry ingredients. You can mix the wet ingredients in any bowl).

Pour the wet ingredients over the dry ingredients. Using a rubber spatula fold the ingredients using minimal strokes. Do not over mix.

Fill each muffin cup with 1/4 cup batter.

Bake for about 13-15 minutes until the tops are golden brown. Allow them to cool in the pan for about 15 minutes and then transfer to the cooling racks.

Serving:

Enjoy with a cup of hot coffee for breakfast or as a snack.