Beautiful Bhaji

My husband and I LOVE Indian food and when we were in England a meal from the local curry shop was often accompanied by delicious Onion Bhaji, fresh from the deep fryer. Recently I found a great recipe for Baked Zucchini fritters and it seemed like a great starting place for a healthier version of the delicious Indian snack food I’ve been missing. A traditional Bhaji is thinly sliced onions combined with a chickpea flour batter and spices before being deep fried in hot oil. I don’t love frying things at home so this baked version is not only healthier but helps avoid the mess and hassle of frying.

Ingredients (12 Bhaji)

3 c. shredded zucchini, unpeeled

1 tsp cumin

1 tsp cardamom
1/2 tsp garam masala
1/2 tsp turmeric
1 tsp mace
1 tsp coriander
1 tsp ginger
1/2 tsp ground red pepper
1/8 tsp salt
1/4 tsp pepper
1 egg, slightly beaten
3/4 c. bread crumbs
1 onion
2 tbsp garlic
1/2 c. feta (finely crumbled) or grated parmesan

Preparation:

Preheat oven 425 F
Shred the zucchini and onion with a food processor or box grater. Place shredded vegetable in a fine sieve or colander and press out excess water. In a bowl (not plastic), mix the shredded veg and remaining ingredients together. Prepare a baking sheet with cooking spray.
Each Bhaji should be about ¼ cup of this mixture. Place a scoop of mixture onto the baking tray and press gently into a round shape on the prepared baking sheet. Repeat with remaining mixture. Once all the fritters have been placed on the baking sheet, bake for 10 minutes. Spray Bhaji tops with spray butter or drizzle with oil, turn over with a spatula. Cook for additional 10 minutes, or until crisp and golden brown. Top with a drizzle of lemon juice.

These Bhajis have a very strong flavor and I like mine with a smidge of sour cream as well, though this is not a traditional Bhaji accoutrement. However, since Zucchini is not a traditional Bhaji ingredient I guess it’s all good!

Wonderful White Chili

Recently I’ve added a new segment to my daily radio program called “Mid Day Munchies”. Each week I pick a topic and daily talk about different recipes or aspects of a food as the week progresses. So a few weeks ago I chose Chili as my topic. It was a wonderful adventure discovering the rich history of the chili queens and chili parlors and delving into the controversy of beans or no beans in chili. However the most odd thing for me remains the concept of a “White Chili”. I really feel chili needs to be luscious chunks of red meat with rich tomato based sauce and lots of spices. Since I featured it on my show though I thought I should give it a shot in my kitchen. So after some adjustments I am happy with this Wonderful White Chili.

Ingredients: (Serves 6)

4 cups chicken broth
32 oz beans, great northern
1 lb ground turkey
1/4 cup pearl barley
1 onion
2 cups celery
1 tsp cumin
2 tbsp chilies
1 tsp bay leaf
1 tsp pepper
3 tbsp garlic

Preparation:

Sauté the onions and celery in a deep pan on the stove until slightly softened. Add the ground turkey and garlic and cook until meat is no longer pink. De glaze the pan with some of the chicken stock and combine with the remaining ingredients in a crock-pot. Cook on high for two hours or until the celery is tender and the barley is cooked through. If you don’t have a crock pot add the remaining ingredients to your cooking pot on the stove, bring to a boil and reduce the heat to a simmer stirring occasionally for about 1-2 hours. I like the crock-pot because it’s more out of sight out of mind and I can do other things while I wait for the soup to finish.

This is even better served in a yummy bread bowl but if you eliminate the bread you’ll find this dish is not only tasty but also chocked full of nutrients and very filling.

Zucchini Spinach Frittata

We all have days where cooking is the last thing you want to do at the end of a long day. The next time you get a case of the kitchen blues instead of reaching for the takeout menus, take just a moment to toss together this tasty treat. The frittata is a glorious food that uses egg as a vessel with which to deliver any number of wondrous ingredients to your pallet. At first glance it looks a lot like a giant omelet or a quiche, but there are a few subtle differences.

The omelet is almost universal in that most cultures have some version of it. The main difference from a quiche or frittata is it’s simplicity. Usually just egg with a very little liquid added, an omelet is cooked in a very hot pan with butter. the omelet is folded around it’s fillings which are often very mild, sometimes just fresh herbs salt and pepper.

A quiche is a savory egg dish similar to a custard. French in origin the quiche incorporates milk or cream with the eggs to give a rich creamy texture and flavor to the finished dish. Quiche comes in many variations but is usually baked in a light pastry crust with meats, cheese or vegetables added before baking. The quiche can be eaten hot or cold.

A frittata is commonly associated with Italian cuisine and differs from an omelet in that the eggs are whipped to incorporate more air and the fillings are added to the pan prior to the eggs. A frittata can incorporate milk or water with the eggs depending on the cook’s preference. It is usually begun on the stove top before being transferred to the oven to finish it off. Very versatile the frittata can be served hot or at room temperature and unlike the quiche a frittata has no crust which makes this a quick weeknight dinner fix.

Ingredients: (Serves 4)

4 large eggs
1/2 cup ricotta cheese (low fat works great)
2 tbsp grated Parmesan cheese
1/4 teaspoon salt
1 Freshly ground black pepper to taste
1 tbsp basil
1 teaspoon thyme
2 tbsp extra virgin olive oil
1 zucchini cubed
1 cup spinach roughly chopped
1 onion diced
2 tbsp minced garlic


Preparation:

Whip your eggs until light in color. Add the garlic and ricotta cheese, combining gently so as not to deflate the eggs. Saute the onion and zucchini until soft but not browned. Add the spinach and spices stirring until the spinach is just wilted then pour on the egg and cheese mixture. On the stove top cook for another minute before transferring the pan to oven. Bake for another 10 minutes or until firm and slightly brown on top. Just before placing the pan in the oven top the dish with the shredded Parmesan. Allow to cool for at least 5 minutes before cutting into wedges to serve.

This is a great dish you can whip up anytime with whatever is in your pantry. Sausage, cheese, veggies they're all fantastic in a frittata!

Spicy Butter Bean Dip

Over the past couple weeks you may have noticed the lapse in new posts but I have been adventuring in unfamiliar territory and only now am ready to share again. That unfamiliar territory is the world of calorie counting. In the past I have tried, unsuccessfully, to keep a strict low calorie diet. Now with more restaurants offering healthier options and nutrition information on their menus it is easier to make informed and healthy choices. But what about snacking? When you have a craving for an indulgent snack how do you turn away creamy dips and crisp chips for something healthier? You make it of course and have I got a treat for you. While counting calories I have also had the opportunity to see what nutrients I am getting enough of and in what areas I am lacking. This brings us to the lovely Legume. They are a terrific source of nutrients and luckily they are awful tasty as well. So the next time you have a craving but want to keep it healthy try this scrumptious Spicy Butter Bean Dip. It not only tastes great but is high in iron, potassium, fiber and vitamin C.


Ingredients : Makes 4 servings

12 oz butter beans (1 can drained)
3 teaspoons garlic
1 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1 tsp parsley
1 tsp olive oil

Preparation:

Drain most of the liquid off the beans (reserve maybe 2 tsp) and combine with the remaining ingredients in a food processor or blender. Process for a few minutes until combined. Add the reserved bean liquid or a dash of lemon juice to adjust the consistency to your preference. I like raw veggies for snacking as long as I can dip them in something, so try this dip served with broccoli stems sliced like chips for a healthy snack.

Hearty Harvest Pasta

It may not be autumn quite yet but we are on the cusp here in the Ozark hills and I couldn't resist this wonderful fall dish. This Hearty Harvest Pasta is combines delicious subtle seasonings with healthy ingredients for a dish that can be served as a main or a side.

This dish started off as a new way to cook squash. I was overseas and I needed a dish for a Thanksgiving potluck at work. I wanted something a little different and had only just started learning the joys of roasting vegetables but it sounded like a great way to prepare squash. The only squash I could find were butternut and acorn which I had only ever had with butter and brown sugar. I looked through some vegetarian recipes and got some ideas then basically smelled my way through the spice cabinet adding what seemed to feel right. Voila! Harvest roasted squash. It was a hit. Since then I have mixed it up, adding different things along the way but have found a new level of satisfaction by adding it to pasta.

Squash pairs well with pasta and is often found as a filling in ravioli. It also works well instead of adding meat and adds not only a subtle mild flavor but also good nutrients.

In this dish we are keeping the basic ingredients simple and expanding our use of spices. Many people have very few spices in their pantries but good use of herbs and spices can help you make almost any dish healthier.

Ingredients:

1 box garden vegetable rotini
1 acorn squash
1 butternut squash
1 onion
4 cloves garlic
1 cup seedless red grapes

clove
nutmeg
ginger
allspice
sage
rosemary
salt
pepper


Preparation:

Start by slicing the squash thinly (no more than 1/4 inch thickness) and laying it out on a foil lined baking sheet. (You can peel them if you like but I enjoy the contrasting colors and unless the outside is very thick, it softens enough with cooking to be an interesting texture.) Sprinkle some of each of the spices being careful with the clove, allspice, and sage which can be overpowering if too much is used. If you need to measure I would say a 1/2 teaspoon of each and salt and pepper to taste. Next slice the onions and garlic and layer on top of the squash. Add the grapes next then drizzle lightly with olive oil and roast in a 350 degree oven for 20 minutes or until tender. In salted water cook pasta until aldente, drain, return to pan. When the vegetables are done combine with the pasta and sprinkle with grated Parmesan cheese. Mix well and serve.



The beauty of this dish is that roasting brings out the natural sweetness in foods and with the addition of the grapes there is no need to add sugar. The spices add warmth and offer a familiar combination that is comforting and delicious. If you wants a little more diversity of texture add some toasted pine nuts to finish off the dish.

Scrumptious Summer Squash Soup

With the bounty of the summer garden continuing to ripen on the vine you are bound, at some point, to find yourself overwhelmed with too much of something. With this in mind I was at a loss when looking at the last of the summer squash hanging out in my fridge. I'd already fried some, used some with pasta and still had two lovely squash left. But what to do with them. (This is the point where things sometimes go terribly wrong.)

I've seen a number of recipes over the years for squash soup, pumpkin soup carrot soup, they all SOUND great. Unfortunately, I've had a few bad experiences and as a result am a bit gun shy. There was this terribly greasy pumpkin soup, a gazpacho that not even a starving rabbit would eat and other watery concoctions that don't bear mentioning.

So what makes a good soup. You have to start with good ingredients and plenty of flavor. Oh and a little bit o fat. I know it's such a dirty word, but fat adds flavor and improves texture. You don't have to have tons though as this soup will prove.


Scrumptious Summer Squash Soup

Ingredients:

2-3 summer squash cubed
1/2 cup diced bell peppers (any color)
2 lg shallots or very small onions sliced
4 cloves garlic crushed and sliced
16 oz Chicken or Vegetable stock
Olive oil (for drizzling, about 2-3 tbsp )
salt and pepper to taste
ground ginger
ground allspice
ground nutmeg
ground clove

Preparation:

Prepare the squash, peppers, onion and garlic and arrange on a baking sheet. drizzle with olive oil. Season with ginger, allspice, nutmeg, salt and pepper. place sheet in a preheated 350 degree F oven and roast for about 20 minutes or until all vegetables are tender. Carefully transfer roasted vegetables to a blender or food processor. (Be careful when blending hot liquids because they will explode if you seal them in tightly. I open the top of the blender or leave the insert out of the top of the food processor so steam can escape.) Blend vegetables while slowly adding your chosen broth until it reaches the right consistency. Some like it chunky some like it smooth, it's up to you!

Once blended pour into serving dishes and garnish with a slight dusting of ground cloves. Sour cream is a tasty addition and if you'd like more texture you could put some diced peppers on top as well but truly, with no alterations this summer soup stands on it's own.

Back to Basics Chocolate Cake

What to do? You’re dying for a piece of chocolate cake but haven’t got a box mix to hand and the local bakery is closed. Don’t despair Better Homes and Gardens has got you covered.

One of my favorite cookbooks is the “Better Homes and Gardens New Cook Book” I received it as a wedding gift and it has been invaluable since. If you knew nothing about home cookery you could pick up this book today and be whipping up marvelous mains, scrumptious sides, and delicious deserts by tomorrow. This book has it all. You are guided through everything from setting a table, selecting quality ingredients and kitchen tools and making everything from home baked breads to more sophisticated meals. Better yet it accomplishes all of this without alienating the reader so even an inexperienced cook can feel comfortable making a foray into the wonderful world of food.

So, back to the topic at hand, simple, from scratch, chocolate cake.

This recipe is Better Homes and Gardens One Bowl Chocolate Cake

Ingredients:

1 cup flour
1 cup sugar
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup milk
1/3 cup cooking oil
1 tsp vanilla
1 egg

Directions

1. Preheat oven to 350 degree F. Grease and lightly flour a 9x1-1/2-inch round or 8x8x2-inch baking pan.

2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and vanilla. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour batter into prepared pan.

3. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on a wire rack. To serve, top with Chocolate glaze or sprinkle with powdered sugar (or both if you’re feeling naughty) and transfer to a serving plate. Makes 8 servings.

Chocolate Glaze

4 oz coarsely chopped semisweet chocolate (or ss chocolate chips)
3 tbsp butter
1 ½ cup powdered sugar
3 tbsp hot water

Melt chocolate and butter together (you could do this on the stove over low heat…or you could give in to the temptation of the microwave like me. If you do use the microwave, melt them in short bursts and stir often say… 30 seconds then stir, rinse repeat till done) then stir in the powdered sugar and water and mix till smooth. (You can adjust the powdered sugar and water to get the right consistency which should be loose enough to drizzle but not runny. I only used 1 cup of powdered sugar and found it was plenty for me.) Now drizzle the icing over your cooled cake and dig in.

Cakes baked from scratch have a different texture and flavor than box mixes and if you start with this simple recipe I’m sure it won’t be long before you’re back in the kitchen looking to stretch you wings.