12.17.2014

Mediterranean Grilled Paneer with Beet Chobani Sauce


Greek yogurt is a great source of protein for us vegetarians. I was introduced to it by one of my fitness-inspired friends about 5 years ago. Since then not a day goes by without chobani for me. I always used the non-fat greek yogurt which contains the least amount of carbs with the maximal protein (18 grams). At times, I was amazed that I am getting almost as much protein as a chicken breast. I have tried incorporating greek yogurt in many recipes before. One of my favorites is paneer tikka masala using chobani as the sauce. However, this time I wanted to create something refreshing and healthy at the same time. After much brainstorming, I thought of the sizzlers that I eat in Indian restaurants. The sizzle of tandoori paneer is absolutely mouth watering. However, I rarely get a chutney with it that hits the spot for me. I personally dont think anyone can make coriander chutney better than my mom but I may just be biased from childhood habits. This recipe provides a twist on the paneer sizzler that we are all used to ordering. The paneer is not marinated but infact grilled with  salt, pepper and garlic powder making it plain and simple. However, the real flavor comes from the chobani sauce drizzled on top. The plain non-fat yogurt incorporates beets, onions, cumin, paprika and fresh mint. Not only does it bring out beautiful color but also adds an essence of freshness from the cool yogurt and mint combination. The recipe is simple, fun and refreshing.

Paneer is an Indian-inspired cheese originating and consumed in the region of Punjab. It is not hard to find in the United States and is readily available at any Indian grocery store. For people in regions that are not near big cities where indian grocery stores will be available, it can be ordered with amazonfresh. It just never ceases to amaze when I can buy fresh food online.  In this recipe while grilling you have to make sure that your do not grill the paneer on both sides at the same time with the grill top pressing on it. This will dehydrate the paneer and make it very hard. I made this big mistake in a recent get together and by the time all the guests arrived the paneer was stiff as rock. Obviously embarassing! So just make sure the paneer is grilled one side at a time.  As soon as you seen grill marks, flip the paneer and do the other side. This way the paneer will remain soft on the inside.

The greek yogurt sauce will work well as a dip with pita bread as well. We will definitely be making this for our holiday party upcoming next week as one of the appetizers. The cool sauce will also be perfect in the summer for an outdoor barbeque. The pink color will definitely catch the attention of your guests and will for sure be a crowd pleaser. I hope you all try this recipe and #madewithchobani


Ingredients:

Chobani Sauce:
6 ounces of Non-fat plain greek yogurt (1 container)
2 beets peeled, boiled and chopped (Juliened)
1/2 White onion (Finely chopped)
1/2 Teaspoon Paprika
1/2 Teaspoon Cumin
Salt & Pepper
5-7 leaves of Mint (Chiffonade)


Grilled Paneer:
200 grams Paneer (Cut in thin 1/4 inch thick, 2 inches x 1 inch rectangle)
1/2 teaspoon garlic salt
Salt & Pepper to taste
1/2 Tablespoon of olive oil

Directions:
Heat the grill to medium heat. Start by placing paneer, olive oil, garlic powder, salt and pepper in a ziploc bag and mix well. Make sure all of the paneer is well coated. Then, place on top of the grill. Do not place the top of the grill to press the paneer. As grill marks start to appear on the bottom of the paneer (3-4 minutes), flip them all individually and grill the other side. In the mean time in a bowl, add the chopped beets, onions and mint. Combine it with salt, pepper, paprika and cumin. When the vegetables are well mixed, pour in the greek yogurt. Fold the greek yogurt into the mixture. Do not stir vigorously. Just fold gently and you will start seeing the color of the yogurt change. When the sauce is well mixed, place it in the refrigarator. Drizzle on top of the grilled paneer and serve immediately.

Serves 2-3

Bon Appetite!!







12.13.2014

Delicate Caramelized Onion and Brie Quiche


 A favorite sunday breakfast treat is a quiche. This french recipe really does justice to its origin. The delicate and sophisticated flavor of this quiche brings together the flavor of France. As I mentioned earlier the key of this blog is for you to get a burst of flavor in your mouth. This recipe needs no condiments however it does require a sophisticated palate. Its not spicy but with each bite you will taste the different layer of flavor from the brie and caramelized onion. These two ingredients bring the whole recipe together so well.

I made this dish for my husband today as a treat for a Saturday morning after a hard work week. His first instinct after I place this dish on a plate was to bring out his ketchup and hot sauce. So I told him to try this just on its own. As he took a bite, every second a new flavor came out. By the end of his first bite he was truly very impressed. The rosemary really assisted in bringing out the freshness of this dish. He was truly very satisfied and was ready to start his day happy. Nowadays, I have really started enjoying the french flavors in my cooking. They can be incorporated in so many ways and can give a whole level to vegetarian cooking.

This recipe is easy to make and a classy meal on its own. It would also be great for a holiday brunch party and also as just a breakfast meal. Will surely be making this recipe soon again!


    Ingredients:
    1 Pie Crust
    8 Eggs
    5 Ounces of Brie Cheese
    1 Whole white onion (chopped in round slices)
    1 Sprig of Fresh Rosemary
    1/2 Teaspoon of Dried Rosemary
    1/2 Teaspoon of Sage
    Salt & Pepper
    1 Tablespoon of Olive Oil


Directions:

Preheat the oven to 375 degrees. Heat a skillet on medium heat and drizzle the oliv e oil. Once the oil is heated, add in the chopped sliced onions. Stir the onions until they are brownish black. In a muffin baking sheet, start by spraying non-stick cooking oil. Cut the Pie crust using a small bowl in small round sheets that are the circumference of each individual muffin tins. Start by placing each individual pie crust into each muffin tin, then place 3-4 slices of the caramelized onions in each muffin tin. Cut the brie into 12 smaller slices and place on top of the onions in the muffin tins. In a separate bowl, whisk together 8 eggs, sage, rosemary, salt and pepper. Pour now the egg mixture into the individual muffin tins, until they are 3/4 way full. Place in the oven and bake for 25 minutes or until the middle of the egg is set. Garnish with fresh rosemary.

Makes for 12 mini-quiches
Serving Size: 4

Bon Appetite!
 


11.30.2014

Savory and Sweet Stuffed Biscuits


My love for biscuits started in Malaysia when my parents would take me to Kenny Rogers. I lived in Malaysia for 8 years and American food was quite popular there. Apparently in the 90s, Kenny Rogers was quite famous in Asia. Everyone just loved eating mac & cheese, creamed spinach, rotisserie chicken and biscuits. I was no different and ever since then biscuits are irresistible to me.

Biscuits could not be easier to make as a snack or a quick meal. They are buttery and so satisfying that it is always kept as a staple at my home. Even though biscuits are delicious on their own and pair well with classic American meals, I can not help myself but add a twist to it. This recipe is so easy to make and should not take more than 25 minutes from start to finish. The reason I really like this recipe is because it reminds of crepes. It is savory from the basil and mushrooms which pair well with the brie. At the same time the mild sweetness from the blackberry jam adds a nice touch.
I usually make a lot of this and then reheat or take to work. I microwave for 30 seconds after making a slight slit on top with a knife and it is as good as you just made it. This recipe would be great for a party side as well. Hope it is as delectable to you as it is to me!



Ingredients:
Pillsbury Pre-cut Biscuits
10 Fresh Basil Leaves
4 Teaspoons of Blackberry Jam
6 Baby Bella Mushrooms (Chopped and Sauteed)
4 ounces of Brie


Directions:
Preheat the oven to 375 degrees. Roll out the Biscuit Dough until they are approximately 1/2 inch deep
Spread the blackberry jam (1 Teaspoon per dough)
Place in an ounce of brie, fresh basil and the sauteed mushrooms.

Grab the ends of the dough and bring them together. Press on top to join the ends together
This is what the final dough should look like! Place in the oven for 14-16 minutes or until golden brown.


Bon Appetite!


11.26.2014

Tart Sticky Toffee Pudding: Day #7

   
This is the first time I am writing a dessert recipe on this blog and oh my is this a dessert! It may be the best sweet recipe I have ever had. I know the English are very particular about their Toffee but I manipulated the toffee so that it is slightly tart and sweet. The pudding part is decadent with the flavors of cinnamon and nutmeg. The dates and beer give it the depth that has to be tasted to be understood. The party begins when the toffee sauce drenches the pudding. The original recipe is meant to be sweet like toffee however this dessert has an aspect of tartness that takes it to the next level.

Tomorrow is Thanksgiving and for sure this will be the highlighting dessert. It is almost as if I will be taking my guests to an untouched land. If this lifetime passed you by without tasting this recipe, you will surely have still not lived! I hope this goes as well for you, as it did for me. I wish you all happy thanksgiving! Thank you for staying tuned to seven days of thanksgiving around the globe and I look forward to seeing you more often on this blog!

Ingredients:

Pudding:
10 large pitted dates
2 cups All-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup stout beer (Guinness-extra stout)
6 Tablespoon unsalted butter
1 1/2 teaspoon Vanilla Extract
3 eggs
1 Cup & 2 tablespoon sugar

 
Toffee Sauce:
1/2 teaspoon of Vanilla Extract
16 Tablespoon unsalted butter (2 sticks)
1/3 Teaspoon Salt
1/4 cup fresh lemon juice
1 cup Brown sugar
1/2 cup heavy cream

Directions:
Pudding:
Preheat the oven to 350 degrees. On medium heat on a skillet, start by boiling the beer and add the dates and baking soda. Once it has come to a boil, let it cool until its lukewarm and pour in a food processor. Puree until the mixture is smooth. In a separate bowl, combine the dry ingredients of flour, nutmeg, baking powder and cinnamon. Whisk together and set aside.

In a separate bowl, place butter, vanilla and sugar together. With a hand mixer on low speed, mix until it becomes fluffy. Add eggs one at a time and beat it well before you add the next one. Keep the hand mixer on and slowly add the dry ingredients and then add the date mixture. Make sure you alternate between both of them. Beat until a smooth mixture has formed. Place in a cupcake pan and add a tablespoon of batter in each hole. Bake for 30 minutes. Your toothpick should be coming out clean.

Toffee Sauce:
In a non-stick skillet on medium heat, melt the butter and add the sugar. Make sure that the sugar has dissolved evenly. Pour in the vanilla extract. Remove it from the heat and add in the lemon juice, salt and heavy cream and stir well.

Pour the sauce on top of the pudding and this can be served with vanilla ice-cream.

Bon Appetite!!





11.25.2014

Italian Pesto Cauliflower Creamy Bake: Day # 6





I have been starting to prepare for thanksgiving day and though it is stressful, finding a successful recipe always makes it a day worthwhile. I really cannot tell you how creamy and delicious this entree is! It starts off with the aroma of pesto, only to find the crisp of the bread crumbs and then the tender cauliflower submerged in creaminess. I am a big fan of pesto because it can merge into almost any form from casseroles, gratins, sandwiches to pastas. On thanksgiving day there has to be one dish that brings everything together and I would say this is it! The pesto has a flavor but does not overtake the dish and therefore all your other sides will merge well with this.

The white sauce in this dish is really the true winner and makes even a bland vegetable like cauliflower ever so delectable. Cauliflower is cooked in many forms in my household however this dish is so powerful that I do not even need anything on the side. Since this is made for thanksgiving purposes I did not add anything else to this bake but on a normal day if pasta and cauliflower would be combined this would make for a meal on its own. I hope you and your guests enjoy the savoriness and creaminess of this dish!


Ingredients:
1 Whole Cauliflower (Chopped into 1 x 2 inch pieces)
1 Cup Mozzarella Cheese (Shredded)
1 1/2 cups of whole milk
2 Tablespoons of Butter
1/2 Cup of Heavy Cream
2 Tablespoons of Pesto (Store Bought)
Salt & Pepper
1 Cup of Bread Crumbs
1 Tablespoon Olive Oil
1 Tablespoon of All-Purpose Flour

Directions:
Preheat the oven to 375 degrees. On medium heat, drizzle olive oil in a skillet. Add in the chopped cauliflower. Cook for 5-7 minutes and then combine the pesto with the cauliflower. Also, sprinkle in the salt and pepper. This will cook for another 5-7 minutes until tender but should not be too soft since it will bake further in the oven. Then set aside. In a separate skillet, start by heating on medium heat with butter, add in the all-purpose flour when melted. Mix well with a spatula and when it starts to form homogenous crumbles pour in the milk. Let it come to boil and stir constantly and slowly. You will notice that the sauce has become thicker, continue to stir making sure there are no individual pieces of the flour crumbles. Then add in the heavy cream and bring to a boil. Add the cooked cauliflower into a baking pan and then pour the white sauce on top of it. Then sprinkle mozzarella cheese and then finally bread crumbs. Place in the oven and bake for 20 minutes. Top with fresh basil!

Bon Appetite!