Spinach and Avocado Panini

Ingredients:
Ripe avocado – you won’t need the whole if you’re making just one sandwich.

Handful of baby spinach

American cheese

Goat cheese (mine had olives in it)

Rye bread

Butter

Chimichuri

Panini press

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Eggplant Caponata

INGREDIENTS

2 cups olive oil
2 lbs. eggplant, cut into 1″ cubes (1-2 medium sized eggplant)
1 large yellow onion, chopped
1 package celery, roughly chopped
Salt and black pepper to taste
3 tbsp. tomato paste, thinned with ¼ cup water (substitute ketchup)
1 cup crushed canned tomatoes
6 oz. green olives, pitted and roughly chopped
½ cup white wine vinegar
½ cup golden raisins (red is ok too)
¼ cup salt-packed capers, rinsed and drained
5 tbsp. sugar
2 tbsp. finely grated unsweetened chocolate
1  cup finely shredded basil
2 tbsp. pine nuts
Mini crostinis- toasted

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Stuffed Poblano Peppers

Smaller and spicier than bell-peppers, poblanos are good for stuffing. Halve them lengthwise, and use a paring knife to cut out the ribs and seeds. This recipe can be used as a main entree or an appetizer. I make this dish when I get tired of making the usual Mexican dishes such as tacos and enchiladas. 

INGREDIENTS

1 can whole tomatoes in puree

1 jalapeno chile, chopped

2 small onions, chopped

3 garlic cloves

salt and ground pepper

1 can black beans, rinsed and drained

1/2 cup yellow cornmeal

1 cup shredded pepper Jack cheese

1 teaspoon ground cumin

4 large poblano chiles, halved lengthwise, seeds removed

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Baked Jalapeno Poppers

Ingredients

Non-Veg
Jalapeno
Cream cheese
Mexican cheese
Ground Chicken
Ranch dressing

Veg
Jalapeno
Cream cheese
Mexican Cheese
Black beans
corn
Ranch dressing

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Tofu Parm

{Parul's dish}

Makes 4 servings
Prep time: 25 minutes
Cook time: 25-30 minutes

INGREDIENTS:

1 cup seasoned bread crumbs (Italian with Parmesan cheese)

2 eggs

1 (12 ounce) pack of extra firm or firm tofu (organic preferred)

1 bottle of tomato sauce

5 ounces shredded mozzarella cheese

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Sweet Corn Soup

Ingredients:
1 can sweet corn cream style
1 cup kernel corn
1/4 cup chopped carrots
1/4 cup thinly sliced french beans
Teaspoon garlic and ginger paste
1 tablespoon corn starch
1 can veg broth
Salt and pepper
1 tablespoon Sugar
Oil for stir fry 
Thinly sliced scallions

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Manchurian

Ingredients

For the Vegetable Balls

3 cups finely chopped cabbage
1 1/4 cups finely chopped carrots
1/2 cup onions
2 tbsp cornflour
5 tbsp plain flour
4 cloves garlic minced
green chilli
salt and black pepper
oil for frying


For the Gravy

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Spinach-Cheese Swirls

This recipe is from the back of the box with minor changes.  It was too hectic with finding and making the ugly sweaters and our husbands joining us that I had to cheat.

Thaw: 40 mins Prep: 20 min Bake: 15 min  Makes: 20 pieces

INGREDIENTS

1 sheet Pepperidge Farm Puff Pastry Sheets (2 sheets in a package)
1 egg
1 tbsp water
½ cup shredded Muenster cheese or Monterey Jack cheese
¼ cup grated Parmesan cheese
1 green onion, chopped (I sautéed in butter but you don’t have to)
1/8 tsp garlic powder
1 package (about 10 oz.) frozen chopped spinach, thawed, well drained

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Beet & Goat Cheese Salad

Ingredients

• 3 medium beets, red and golden
• 1 tablespoon olive oil
• 10 ounces mixed baby greens
• 3 ounces goat cheese, crumbled
• 1 cup walnuts
• 2 tablespoons raw honey
• 1 1/2 tablespoons Dijon mustard
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil

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Oven-Roasted Garlic

The classic way to enjoy these caramelized cloves is to simply spread on crusty bread, with a little sprinkle of salt, and eat as is.

Make 6 Whole Roasted Garlic Bulbs
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Ingredients:
•6 whole garlic bulbs (as close to the same size as possible)

•2 tbsp olive oil

•salt to taste

•foil as needed

Preparation:

• Preheat oven to 400 degrees F.
• Turn the whole bulb of garlic on its side, and with a sharp knife, cut off the top 1/3rd of the bulb. Be sure to cut the top (pointed end), and not the bottom (flat, root end).
• Place each whole garlic on a piece of foil, about 8-inches square, with the cut side up. Drizzle one teaspoon of olive oil over the cut surface, and sprinkle with salt. Draw up the foil and wrap the garlic to seal.
• Place in a baking dish and roast for 45-50 minutes, depending on size, until the garlic is soft, and golden-brown. Remove from foil, and serve. The cloves will pop right out of the paper skin when squeezed.

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Pea Pesto Crostini

Ingredients:

1 package frozen peas, defrosted

1 garlic clove
½ cup grated parmesan cheese
Salt
Black pepper
1/3 cup olive oil
Baguette or ciabatta bread
Cherry tomatoes halved

Method:

For the pea pesto: pulse together the peas, garlic, parmesan, salt and black peppers in a food processor. With the machine running, slowly add the olive oil until well combine, about 1-2 minutes. Season with additional salt and pepper if needed. Also, I added a little bit more parmesan cheese then it asked for only because I thought the peas were a bit bitter. I also had to add a pinch of sugar to balance the flavours.

For the crostini: preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1-2 minutes. Transfer the bread to a clean surface and spread 1-2 tablespoons of the prepared pest on each slice.

Top with tomato halves and serve.

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Onion Tart

Ingredients

Ingredients 

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cut into small pieces and chilled (could probably use less butter and a healthier version)
• 5 tablespoons ice cold water
• 4 tablespoons unsalted butter(I used one tablespoon and it was plenty)
• 2 1/2 pounds sweet onions, thinly sliced
• 6 thyme sprigs (or chives or whatever you like with onions)
• 2 tablespoons crčme fraîche (hard to find so use heavy cream with dash of lemon juice)
• Salt and freshly ground pepper
• 1 egg beaten with 1 tablespoon of milk

Preparation 

Make the Dough: 

In a bowl, whisk the flour with the salt. Using your fingers, rub the butter into the flour until the mixture resembles coarse meal. Drizzle the water over the flour and stir gently just until incorporated; gently press to form a dough. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.

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Goat Cheese and Red Pepper Jelly Sandwiches

 

Red Pepper Jelly:

¾ lbs. of red bell peppers (about 2)

1 habanero pepper

1½ tablespoons of pectin

1 ½ cups sugar

1/3 cup vinegar

½ tablespoon butter

A pinch of salt

 

 

 

 

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4th of July Grilled Cheese

Ingredients for apx 6 sandwiches:

• sourdough bread (or any sliced bread of your choice)
• 3/4 cup shredded carrots (i bought carrots and shredded at home vs buying them from the grocery store, which tend to be dry and too thick for this sandwich)
• 1/4 cup diced tomatoes (remove seeds)
• habenero cheese slices (watch out, these will add some fireworks in your mouth!)
• purple potato, peeled, sliced 1/2 inch.  (I used about 8 of the fingerling little potatoes)
• fresh grated garlic
• black pepper
• salt
• your favorite bbq sauce

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Ringan (Baingan) Bharthu

Ingredients:

- 1 large eggplant

- two medium tomatoes chopped in small cubes

- loosely chopped cilantro

- 1/2 cup green onions (scallions)

- 1 tbs grated ginger

- 1.5 tbs grated garlic

- 1 tsp whole jeera (cumin seeds)

- 1 tsp ground jeera (cumin seeds) powder

- salt to taste

- 1 tbs finely minced green chillies (add more if you like it spicy)

- 1 tsp ground coriander seeds powder

- 1 tsp turmeric powder

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Tameta Sev Shak

Ingredients:

Serving size 6

5 medium sized tomatoes

1 cube of the spicy paste (garlic, ginger, chili)

1 tbsp garam masala

1 tsp mustard seeds

1 tsp cumin seeds

½ tbsp turmeric powder

1 tbsp cumin and coriander powder

1 tbsp oil to cook

1 cup of sev- or you can add “fresh” sev

Salt

1-2 cups of water

Corn starch (if necessary)

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Chaat house roll

Ingredients: sushi rice, nori, julienned cucumber, chick peas and seasoned mashed potato, topped with raita

Sushi rice:

Ingredients: 1) Cup of short grain Japanese rice, usually says "sushi rice" on the bag. 2) seasoned rice vinegar mixture 3) water

- for every 1 cup of rice, you'll need 1 1/4 cup water. Cook rice thoroughly. While its hot, sprinkle 1.5 tablespoon of seasoned rice mixture.  Let the rice cool to room temperature, you could use a fan to speed up the process. Cover with a wet paper towel to prevent drying

Raita:

Ingredients: 1/2 cup plain yogurt, 1/4 cup sour cream, 1/2 cup of shredded cucumber (squeeze out some water if you can), 2 cloves grated garlic, salt, 3 finely chopped or ground green chillies

-mix all ingredients in a mixing bowl and cool in refrigerator until ready to serve

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Green monkey roll

Ingredients: Sushi rice, nori, fried tofu, pickled cucumber and asparagus, topped with cilantro spicy mayo

Sushi rice:

Ingredients: 1) Cup of short grain Japanese rice, usually says "sushi rice" on the bag. 2) seasoned rice vinegar mixture 3) water

- for every 1 cup of rice, you'll need 1 1/4 cup water. Cook rice thoroughly. While its hot, sprinkle 1.5 tablespoon of seasoned rice mixture.  Let the rice cool to room temperature, you could use a fan to speed up the process. Cover with a wet paper towel to prevent drying

Creamy green "spicy mayo":

Ingredients: 1 bunch of fresh cilantro, 4 garlic cloves, 4-5 green chillies depending on your taste, salt, dash of black pepper, 1 tablespoon lemon juice, 4 tablespoons sour cream, 2 tablespoons water

- everything in a high power blender to get a creamy consistency

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Crunchy bhindi aloo roll

Ingredients: Sushi rice, nori, okra, crispy potato, crushed papad

Sushi rice:

Ingredients: 1) Cup of short grain Japanese rice, usually says "sushi rice" on the bag. 2) seasoned rice vinegar mixture 3) water

- for every 1 cup of rice, you'll need 1 1/4 cup water. Cook rice thoroughly. While its hot, sprinkle 1.5 tablespoon of seasoned rice mixture.  Let the rice cool to room temperature, you could use a fan to speed up the process. Cover with a wet paper towel to prevent drying

Creamy green "spicy mayo":

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Vegetarian Stuffed Peppers

So delicious and healthy! A very versatile dish, you can use any variety of ingredients to stuff the peppers with, but be sure to try this recipe ladies =)

Ingredients

6 large sweet peppers

2 cups cooked brown rice

3 small tomatoes, chopped

1 cup frozen corn, thawed

1 small sweet onion, chopped

1/3 cup canned black beans, rinsed and drained

4 fresh basil leaves, thinly sliced

3 garlic cloves, minced

salt

pepper

3/4 cup meatless spaghetti sauce

Red marchu - add according to taste

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