Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts
Saturday, April 19, 2014
Vegetable Pie with Cornbread Topping
For some reason I havent made this for a while, but it used to be a very popular dish in our household. Its funny how things come and go like that. I think I should get back into making this... its a tiny bit time consuming but its really quite easy, and its healthy, delicious and attractive. Its kind of like a shepherds pie, if the shepherd was a vegetarian from New Mexico.
I didnt have any kidney beans so I had to use chick peas, which were fine, but I do think that kidney or black beans would be better. They would help give it a bit more of that southwestern quality. You can also use whatever seasonings for the vegetables that you like, but I do think you want cumin and a little bit of heat.
4 to 6 servings
1 1/2 hours - 45 minutes prep time
Start the Topping:
1/2 cup cornmeal
3/4 cup buttermilk or milk
1 extra-large egg
3 tablespoons mild vegetable oil
2/3 cup soft unbleached or whole wheat flour
1/4 teaspoon salt
2 teaspoons baking powder
Put the cornmeal, buttermilk, egg and oil into a mixing bowl and mix until well blended. Set aside.
Measure the flour and mix in the salt and baking powder. Set aside.
Prepare the Vegetables:
2 cups cooked kidney or other beans
2 large tomatoes
3 cobs of corn
1 medium zucchini
1 medium red pepper
1 medium onion
1 tablespoon mild vegetable oil
1 1/2 teaspoons cumin, ground
Louisiana-style hot sauce, chile powder or chile-garlic sauce to taste
salt to taste
Drain the beans and put them in the bottom of a small lasagne pan (8" x 11"). Peel and dice the tomatoes, and sprinkle them over the beans. Husk the corn, and cut off the kernels. Sprinkle them over the beans and tomatoes.
Wash and trim the zucchini and pepper (discard stem and seeds), and cut them in dice. Peel and dice the onion.
Heat the oil in a large skillet, and sauté the zucchini, onion and pepper until soft and slightly browned. Sprinkle over the seasonings and mix in well. Mix the sautéed vegetables in with the beans etcetera in the pan, and spread them out evenly.
Preheat the oven to 375°F.
Finish the Pie:
Mix the flour into the wet ingredients for the cornbread topping. Spread the batter evenly over the prepared vegetables.
Bake the pie for 40 to 45 minutes, until the topping is set and golden.
Last year at this time I made Lentil & Eggplant Salad.
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I didnt have any kidney beans so I had to use chick peas, which were fine, but I do think that kidney or black beans would be better. They would help give it a bit more of that southwestern quality. You can also use whatever seasonings for the vegetables that you like, but I do think you want cumin and a little bit of heat.
4 to 6 servings
1 1/2 hours - 45 minutes prep time
Start the Topping:
1/2 cup cornmeal
3/4 cup buttermilk or milk
1 extra-large egg
3 tablespoons mild vegetable oil
2/3 cup soft unbleached or whole wheat flour
1/4 teaspoon salt
2 teaspoons baking powder
Put the cornmeal, buttermilk, egg and oil into a mixing bowl and mix until well blended. Set aside.
Measure the flour and mix in the salt and baking powder. Set aside.
Prepare the Vegetables:
2 cups cooked kidney or other beans
2 large tomatoes
3 cobs of corn
1 medium zucchini
1 medium red pepper
1 medium onion
1 tablespoon mild vegetable oil
1 1/2 teaspoons cumin, ground
Louisiana-style hot sauce, chile powder or chile-garlic sauce to taste
salt to taste
Drain the beans and put them in the bottom of a small lasagne pan (8" x 11"). Peel and dice the tomatoes, and sprinkle them over the beans. Husk the corn, and cut off the kernels. Sprinkle them over the beans and tomatoes.
Wash and trim the zucchini and pepper (discard stem and seeds), and cut them in dice. Peel and dice the onion.
Heat the oil in a large skillet, and sauté the zucchini, onion and pepper until soft and slightly browned. Sprinkle over the seasonings and mix in well. Mix the sautéed vegetables in with the beans etcetera in the pan, and spread them out evenly.
Preheat the oven to 375°F.
Finish the Pie:
Mix the flour into the wet ingredients for the cornbread topping. Spread the batter evenly over the prepared vegetables.
Bake the pie for 40 to 45 minutes, until the topping is set and golden.
Last year at this time I made Lentil & Eggplant Salad.
Sunday, March 16, 2014
Vegetable Wonton Soup Short Soup Indian Chinese Recipe
.JPG) |
| Vegetable Wonton Soup |
Ingredients for wonton wrap
All purpose flour / Maida – 1 cup
Butter – 2 tsp
Salt – ¼ tsp
Cold water as required
Ingredients for filling
Grated carrot – ¼ cup
Grated cabbage – ¼ cup
Grated tofu or paneer – 2 tbsp
Chopped spring onion whites – 2 tbsp
Dark soya sauce – ¼ tsp
Salt and Pepper to taste
Ingredients for soup
Vegetable stock – 5 cups
Light soy sauce – 1 tsp
Ajinomoto - pinch
Salt and Pepper to taste
Chopped green onions ( spring onions) - few tbsp
.JPG) |
| Vegetable Dumpling Soup |
Method to make wontons
1. Combine maida, butter and salt in a bowl. Rub the mixture with fingers until the flour resembles bread crumbs. Add water little by little to the flour mixture and knead to a smooth and tight dough. Wrap the dough in a plastic wrap and set aside for 10 mins.
2. To make the filling. Squeeze the grated carrot and cabbage to drain any liquid from it. Combine squeezed and grated carrot, cabbage, tofu, chopped spring onion whites in a bowl, drizzle some soya sauce and sprinkle little salt and pepper. Mix everything well with a fork.
3. Roll out the prepared wonton dough into thin sheet, dust with some flour and roll out.
4. Cut the dough into equal sized squares.
5. Fill each square with prepared wonton filling and seal the wonton edges with water. Seal it securely so the filling doesn’t come out while boiling.
Method to make Wonton Soup
1. Add vegetable stock to a large pot and bring to boil, season with soy sauce, ajinomoto, salt and pepper. Simmer the stock on low heat, gently add the prepared wontons to the stock. Cover the pot with lid and let the wontons cook in the soup for 5 mins.( do not overcook the wontons in soup for longtime as they will get soaked in the soup and tear, then filling will drop all over the soup ).
2. Add the wontons along with soup to the serving bowls, garnish with chopped spring onion greens and serve hot.
Friday, March 7, 2014
My favorite Vegetable Salad
People Im on diet, why becoz I am planning to visit India soon. So, if you are planning to visit Indian is there any rule that you should diet (You say). Yup, I used to weigh 110 pounds when I was in India, here I put on 10 pounds so I am in a process to loose some weight and get the lost haute look. Now I am concentrating more on 30min exercises and diet. Every day 15min Ill do cycling and lift 8 pounds weights 20 times in 3 sets. Thats it Im done. I just planned this because it suites my body style. Coming to the diet I am planning to eat salads and roti every day. Im gonna do this for 30days. So friends wish me all the best and lets see if I loose any weight.
Ingredients:
Lettuce- chopped and washed-4cups
Tomato-chopped-1large
Cucumber-chopped-1
Corn(I used frozen)-1cup (Boiled with little salt)
Broccoli-1 cup(Boiled with little salt)
Cranberry raisins or any raisins-2tbsp
walnuts finely chopped-1/4cup (you can use any nuts)
Fennel seeds/ sonf- 1/2tbsp
oregano-1/2tbsp
pepper powder-1/2tbsp
celery salt/regular salt-1/2tbsp
olive oil-2tbsp
Directions:
In a small bowl take olive oil, oregano, pepper powder, salt , fennel seeds and mix well. In a large mixing bowl add the remaining ingredients and mix slowly. Add the olive oil mixture (dressing) to the vegetables and mix well. Here is your wonderful salad ready to serve. You can serve this chilled, it makes the salad more wonderful. You can serve with croutons. But do not skip walnut, it gives a crunchy and wonderful flavor to this salad.
Hope you like my recipe. Please leave your valuable comments.
Ingredients:
Lettuce- chopped and washed-4cups
Tomato-chopped-1large
Cucumber-chopped-1
Corn(I used frozen)-1cup (Boiled with little salt)
Broccoli-1 cup(Boiled with little salt)
Cranberry raisins or any raisins-2tbsp
walnuts finely chopped-1/4cup (you can use any nuts)
Fennel seeds/ sonf- 1/2tbsp
oregano-1/2tbsp
pepper powder-1/2tbsp
celery salt/regular salt-1/2tbsp
olive oil-2tbsp
In a small bowl take olive oil, oregano, pepper powder, salt , fennel seeds and mix well. In a large mixing bowl add the remaining ingredients and mix slowly. Add the olive oil mixture (dressing) to the vegetables and mix well. Here is your wonderful salad ready to serve. You can serve this chilled, it makes the salad more wonderful. You can serve with croutons. But do not skip walnut, it gives a crunchy and wonderful flavor to this salad.
Hope you like my recipe. Please leave your valuable comments.
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