RSS

Category Archives: Vegetables

Betty’s Version of Cheesy Peas

Velveeta Cheese

Image via Wikipedia

In this video, Betty demonstrates how to make her version of Cheesy Peas. This recipe was inspired by our recent trip to Michael’s Restaurant in Ravenna, Kentucky. I have made almost every item that we found on the salad/buffet bar in bettyskitchen. I also have Blakemore peas in bettyskitchen, which is a vegetable side dish that is a little more elaborate than this simple version of Cheesy Peas, and you may prefer it.

Ingredients:

12-oz. package frozen green peas
8-oz. package Velveeta cheese product, cut into cubes
2-oz. jar sliced pimientos, undrained

Steam a 12-oz. package of frozen green peas, until they are crisp-tender. (They should retain their bright green color. If you don’t have a steamer, you may boil the peas until crisp-tender and then drain.) While the peas are being steamed, prepare your cheese sauce. In the top of a double boiler, place 8 ounces of Velveeta cheese, cut in cubes. Add a 2-ounce jar of undrained sliced pimientos. Stir continuously, until cheese is melted. Do not overheat. By the time the cheese sauce is melted, the peas will probably be steamed to the appropriate degree of doneness. Combine the peas and the cheese sauce. Stir thoroughly and pour your Cheesy Peas into a nice serving bowl. This makes a great side dish that goes with just about anything! I hope you enjoy the recipe! Love, Betty 

 

Tags: , , , , , , , , , ,

Creamy Maharashtrian Chole

Small tomatoes in Korea

Image via Wikipedia

Chole is a classic Indian dish. However, not many people know that chole is made differently across different parts of India. For example there’s Gujurati style chole, which is served in a traditional ‘thali,’ South Indian Chole, which uses curry leaves, and Maharashtrian Chole, which is served in parts of Mumbai. Traditionally, Chole is made with Ghee (India clarified butter) and oil/butter, but that’s not very healthy or necessary to obtain an authentic taste. Plus the addition of reduced-fat sour cream adds a rich creamy taste without the excessive amount of fat!
We usually make 2 types of Chole at home- a creamy version and a more sauteed version. This is the Creamy Chole recipe, which I prefer, because it tastes so heavenly and you feel like you’re eating something that took hours to cook, but its so easy, you can make it every week!
  • 1 can chick peas (I use Goya)
  • 1 medium sized onion- diced
  • 1 beefsteak tomato- diced
  • 1 tbsp black mustard seeds
  • 1 tbsp garam masala
  • 3 cloves garlic– crushed and minced
  • 1/2-1 tbsp freshly grated ginger
  • 1/4 cup sour cream (I used reduced-fat Breakstones Brand or use Vegan Substitute)
  • 1 tbsp turmeric
  • 1 tbsp chili powder (or to taste)
  • couple tbsp water
  • salt- to taste
  • coarse black pepper- few grinds
  • half bunch cilantro– minced
  • 1 red onion- cut into thick rounds (for garnishing)
  • 3-4 sweet peppers- for garnishing (optional)
  • PAM- original
  • 1 tbsp vegetable oil

Tools: Medium/Large non-stick skillet, spatula

1. In the skillet over medium-high heat spray with PAM and pour oil. Add mustard seeds, and cook until they are fragrant and “pop” about 30 seconds to a minute. Add onions, garlic and ginger and saute for about 2-3 minutes until slightly brown/golden. Add the diced tomatoes and saute for a few more minutes. Add garam masala, turmeric, chili powder. Once the onions are caramelized and the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well coated.

2. After about 2-3 minutes add the sour cream and cook until everything is well combined. Add salt and pepper, taste. Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala. If it’s too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).

3. Once the gravy has thickened, chickpeas are cooked well and you’ve tasted for salt/masala, remove from heat and mix in 3/4 of the reserved chopped cilantro. Clean the pan and set back on medium-high heat. Spray with PAM and the thick red onion slices and small sweet peppers. Saute on medium-high heat until onions are charred and soft (without breaking circular shape). Place chole in a nice serving dish and top with remaining cilantro, onions and peppers. Serve with Basmati rice, chapati or naan.

Serves 4-6

Nutrition:

The 2 ingredients in this Chole that contribute the fat/calories to this dish are: 1 tbsp oil (14 grams of fat/140 calories)

1/4 sour cream (3.5 grams of fat per 1 tbsp/40 calories)

Want to see more recipes using Garama Masala?

Indian Sloppy Joe (Pav Bhaji Recipe)- Vegan

 

Tags: , , , , , , , , ,

Herbed Brioche Stuffing with Fig & Walnut

A mixture of black peppercorns from the Malaba...

Image via Wikipedia

An awesome vegetarian side dish that’s great for the cold weather season. Warm and hearty, this stuffing is filled with my homemade Brioche, dried figs and crunchy walnut. I add some sweet, I add some spice, and you’ve got yourself a great side dish. The leftover can be turned into stuffing muffins, or just reheated and eaten as is.

Herbed Brioche Stuffing with Fig & Walnut:

  • brioche loaf– cubed and dried (overnight preferably)
  • 1 fuji apple- diced
  • 1 white onion- diced
  • 6-7 dried figs- diced
  • 23 cup glazed walnuts (RECIPE BELOW)
  • 1 tbsp sage- fresh chopped
  • 1 tbsp thyme- fresh chopped
  • salt- to taste
  • coarse black pepper– few grinds
  • 1-2 tbsp red crushed pepper (or to taste)
  • 2 1/2 cups vegetable stock (low sodium)
  • clove powder- small pinch
  • 1/8 tsp (or less) nutmeg- freshly grated
  • 1/8 tsp (or less) ginger powder
  • PAM Butter Flavor
  • fresh chives- chopped for garnishing

Preheat oven 350 degrees.

1. In a large skillet over medium-low heat spray with pam, add onion and apple. Saute until onions are translucent and apples are slightly soft. Add herbs, red crushed pepper and spices.

Cook for another few minutes until fragrant and soft. Add walnuts, dried figs, dried brioche, salt and pepper. Combine over low heat making sure to coat every piece. Pour into a large rectangular oven-proof dish.

2. Add the vegetable stock and mix until stuffing is moistened and sticking together. Add a few more fresh chopped herbs and taste for salt and pepper. Spread evenly in dish and cover with foil.

3. Bake at 350 for 30-40 minutes, until stuffing is cooked and browned. I removed the foil for the last 5-8 minutes, so the top would brown and get crispy.

4. Serve as a side dish to your favorite meal!

Homemade Glazed Walnuts:

  • 2/3 cup walnuts
  • PAM Butter Flavor
  • 1 tsp unsalted butter (optional)

1. In a small skillet over medium heat, spray with PAM and add butter. Add walnuts and toss. Cook for about 3-4 minutes until soft and heated through. You don’t want them to burn. Just want them coated and toasted. Remove from the heat and cool before adding to the stuffing.

Want More Yummy Vegetarian Side Dishes?

Roasted Garlic Mashed Potatoes with Rosemary, Chili & Chives

Baked Sweet n’Spicy Sweet Potato Fries

Mediterranean Hush Puppies with Feta & Olives

Italian Broccoli with Caramelized Onion & Balsamic Glaze

 
 

Tags: , , , , , , , , ,

Roasted Red Pepper Tapenade with Roasted Onions & Garlic

The Superbowl is around the corner! Get out the chips, dips and fried wings!! NOT. The Superbowl every year is about tailgating and partying. Now, for most that does mean calorific fried food items and generally non-vegetarian dishes. But, it’s time to change that! Indulging once a year is okay, but taking in about a YEARS worth of calories in one afternoon is NOT okay. So, I’ve come up with some healthy, hearty and absolutely yummy superbowl party food options that’ll keep you coming back for more!

First up is my Roasted Red Pepper Tapenade with Roasted Onions, Garlic and Chilies. Its scrumptious, it’s zesty, it’s bold and best of all it’s VEGAN! Yes, an amazing Superbowl dip that’ll have meat-lovers and vegans rejoice! You won’t feel bad going in for seconds, or thirds.. or fourths. Filled with robust flavors of fresh roasted peppers and roasted garlic, blended with a bit of Tahini and lemon juice- it’s simple and filled with ingredients that households generally have! Eat it with pita chips, crackers, vegetables or top your favorite sandwich or falafel with it!

Roasted Red Pepper Tapenade:

  • 2 red peppers- diced into 1 inch chunks
  • 1 medium white onion- diced into chunks
  • 1 head of garlic– top trimmed off
  • 3-4 dried cayenne chilies
  • 1 tbsp Tahini
  • 2-3 tbsp lemon juice- preferably fresh
  • 2 tbsp extra virgin olive oil– more or less depending on consistency
  • warm water- couple tbsp
  • salt- to taste
  • coarse black pepper– few grinds
  • PAM Olive Oil Flavor
  • lemon rinds- for garnishing

1. On a baking sheet place a small piece of foil and place head of garlic. Spray with PAM and sprinkle with salt and pepper. Fold foil to create a packet. On the remaining portion of the sheet, add onions, peppers and chilies. Spray with PAM, sprinkle with salt and pepper and toss so each piece is coated. Place in oven on broil and cook for about 10-12 minutes, shaking the tray half way thru, so the vegetables cook evenly. Remove and cool before handling. Garlic should be soft and easily squeezable thru the skin.

2. Once the vegetables are cool, peel off an excessively charred parts and place into a food processor. Squeeze in all the garlic cloves, making sure not to get any of the skin in. Add roasted chilies, tahini, lemon juice, salt and pepper. Pulse until chunky-smooth. Blend on low and add a little warm water until its smoother. Blending a little faster, drizzle in olive oil until the dip comes together and is smoother, but not pureed. You want it to have texture. Taste for salt and lemon juice.

3. Place on a serving platter and top with lemon rinds and serve with pita chips, vegetables, crackers or with falafel!

Serves 6 (to make more, just double all the ingredients!)

Want More Tailgating Food Options?

Indian Stuffed Peppers with Paneer

Roasted Garlic & Chili Hummus

Baba Ghanoush

Baked Sweet n’Spicy Sweet Potato Fries

 

Tags: , , , , , , , , , , , , , ,

Ultimate Superbowl Game Day Recipe

Joe Theismann's Superbowl Ring & Conference ring

Image via Wikipedia

Source: chefpriyanka.wordpress.com

by chefpriyanka

Here’s a list of yummy dishes you can serve at your Superbowl Party! They’re hearty, healthy and best of all, they’re vegetarian! Your guest will be begging for more! Full of spice and flavor, you don’t need the wings or the chili on top of your nachos to be satisfied while rooting for your favorite team. Try one of these and you’ll surely be happy you did :)

Indian Stuffed Masala Peppers with Paneer

  • Just think of an ordinary Jalapeno Popper but spicier, heartier and just plain BETTER! You won’t be dissatisfied with this lil guys- plus they’re super easy to make and can be made vegan!

Roasted Red Pepper Tapenade with Roasted Onions & Garlic

  • Great chunky dip for tortilla chips, pita chips, vegetables and crackers! Spicy n’Sweet and so good for you too! You won;t be disappointed!

Mini Grilled Cheese Tikka Masala

  • Spicy-Indian Twist on an American Classic! Just cut into 4 pieces and you’ve yourself some bite-size gooey and scrumptious sandwiches!

Basil “Aioli” Dipping Sauce

  • Fresh and Creamy sauce can be used to pour over pasta, spinach-artichoke dip & more!


Smokey Potato & Green Chili Tofu Kati Rolls

  • Ever had a Kati Roll? A warm Indian naan/chappati bread filled with my Smoky Potatoes and Green Chili Tofu- these are sure to be a hit at your party! Easy to grab and eat (thin burrito shape) and great to dip in chutney!

Roasted Garlic & Chili Hummus

  • I don’t think this needs much explaining. It’s spicy, it’s garlicky, it’s good. Mm


Baked Sweet nSpicy Sweet Potato Fries

  • Why load yourself up on that fried junk when you can happily eat handfuls of these crunchy and flavorful sweet potato fries?

Banana Bread Cake Pops

  • Ok, you need dessert. And when everyones jumping around rooting for their teams, this is probably the best, stress-free and CLEAN dessert to hand out! Moist and chocolatey- how can you go wrong with these?

Mini Apple Tartlets with Chocolate

  • Want Apple Pie but not all the plates and forks that go along with it? Then this dessert is perfect for you!
 
 

Tags: , , , , , , ,

Stuffed Mexican Pizza Towers with Avocado-Jalapeno Crema

St. Patrick’s Day is just around the corner and even if you’re not Irish, doesn’t mean you can’t partake in the festivities! Growing up in New York City, I’ve witnessed all kinds of St. patrick’s Day celebrations, and if you’re hosting a party of your own then this will be the perfect addition to your spread of delicious food! They’re my Mexican Pizza Towers with an Avocado-Jalepeno Crema.

So, it’s not really Irish, or from a region close to Ireland at all, but it IS green and awesome! Now, I’m not much of a historian, but according to some Irish legends, Saint Patrick used a green shamrock to explain the Holy Trinity to pre-Christian Irish people (yes, grade school does come in handy once in a while!). That being said, even though my appetizer pizzas are Mexican, they fit right into the St. Patrick’s day theme! A great size, these pizzas are perfect for big parties where most of the guest are just grabbing bits of food here and they’re a good size to hold and eat! Loaded with smokey refried beans, spicy vegetables and a crema thats smooth, creamy and spicy all at the same time! Your guests will keep asking for more! Meat eaters won’t miss the meat, and vegetarians AND vegans will be happy! Plus, they’re super healthy and nutritious!

Tower Ingredients:

  • 3-4 large flour tortillas
  • 1 large white onion- finely diced
  • 1-2 (depending on size) red/green bell peppers- finely diced
  • 2-3 cloves garlic– crushed and minced

  • 1 tbsp cumin seeds
  • 2 tbsp fresh lemon juice
  • 1 tbsp (or to taste) cayenne pepper
  • coarse black pepper- few grinds (be generous)
  • salt- to taste
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp paprika
  • 2 roma tomatos- seeded and finely diced
  • 1 bunch cilantro– washed and finely chopped
  • 1/2 tbsp Extra Virgin Olive Oil
  • PAM Olive Oil Flavor
  • 1 cup reduced-fat shredded Mexican cheese (I use Sargento Brand or vegan substitute)
  • Avocado-Jalepeno Crema (RECIPE BELOW)
  • Smokey Refried Beans (RECIPE BELOW)
  • curled lemon peels- garnishing (optional)

Tools: 2-3″ round cookie cutter, non-stick pan, toaster oven

1. In a medium-sized skillet spray with a little PAM and pour olive oil and set over medium-high flame. Add cumin seeds and toast for 30 seconds or so then add onions and garlic. Saute for about 2 minutes, then add the bell peppers. Add all the seasonings, including salt and pepper. Saute for about 5-6 minutes because the vegetables should be soft and flavored well. Taste for salt and seasonings.

2. While the vegetables are cooking, use the cookie cutter to cut out round tortilla disks. 3-4 large tortillas should make about 30-32 disks.

Place on a baking sheet in a toaster oven, and toast for about 5 minutes, just until they’re slightly golden color and crispy.

3. To assemble, place a layer of crispy tortilla disks on a serving dish and pile about 1-2 tbsp of bean mixture. Spread evenly, but not too much near the edge of the disk. Top with about 1 tbsp vegetable mixture and cheese (more or less depending on how much you like!).

Place another disk on top and press down slightly- you don’t want the mixture to be oozing out! Drizzle on avocado-jalapeno crema and garnish with chopped tomatoes, cilantro and lemon peel. To add a festive and more green touch, I sliced fresh jalapenos and layered them on the serving dish- just in case anyone wants an extra spicy kick!

Makes about 16 pizza towers

Smokey Refried Beans:

  • 1 can refried beans (I used Old El Paso– make sure they’re vegetarian!)
  • 1 medium onion- finely diced
  • 2 cloves garlic– crushed and minced
  • 1/2 tbsp cumin seeds
  • 1 tbsp (or to taste) cayenne pepper
  • coarse black pepper- to taste
  • salt- to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • PAM Olive Oil Flavor

Tools: non-stick pan

1. In a large non-stick skillet spray with PAM and set over medium flame. Add cumin seeds and toast for about 30 seconds. Add onions and garlic and saute for 2-3 minutes. Add cayenne pepper, black pepper and seasonings. Saute for another 3 minutes until soft and translucent. Add salt and combine, and then add the refried beans and reduce heat to medium-low. Make sure to combine everything well and taste for seasonings. If it seems too thick, add a little warm water. Cook for about 4-5 minutes until heated through and flavored well. Once finished, set aside.

Avocado-Jalepeno Crema:

  • 2 ripe avocados- pitted and diced
  • 2 jalapenos- finely diced (I keep the seeds, skin and all!)
  • 1/2 tbsp cumin powder
  • salt- to taste
  • coarse black pepper- few grinds
  • 1/4 cup (a little bit less) reduced-fat sour cream (I used Breakstones brand or vegan substitute)
  • half a handful cilantro- finely chopped
  • 1/4 cup (more or less) water

Tools: Blender

1. In a blender add avocados, jalapenos, cumin, salt, pepper, cilantro and sour cream. Blend on high until thick and smooth- it will be a little chunky. Blend on low and slowly drizzle in water until creamy and a bit thinner- not too thin, you want it to be the consistency of cream. Set aside.

Like Mexican? Check out these Zesty & Healthy Dishes:

Spicy Enchiladas with Smokey Corn & Roasted Pepper Sauce

10 Minute Pita Mexi-Pizza

Gourmet “Taco-Bell” Mexican Pizza

Garlic-Chili Guacamole

 

Tags: , , , , , , , , , , , , , ,

Chicken Toscana Soup Recipe

A factory of Parmigiano-Reggiano. There are tw...

Image via Wikipedia

A few weekends ago, I was invited to participate in a “soup swap”. Living in the ‘burbs, I’m learning that there are far more domestic things going on out here…including “soup swaps”. So I took to twitter and asked for soup recipes because come on, I certainly don’t have any. Within minutes I had 3 ready to go. With the urging of my sister, I chose to go with Chicken Toscana Soup.

toscana chicken soup

Ingredients
Olive Oil
1 cup chopped onion
2-5 cloves garlic, chopped
4 cups chicken broth
3-4 cups cooked chicken (I recommend a store bought rotisserie chicken)
3 Roma tomatoes, chopped
2 mini gnocchi packages
1 1/2 cup half-and-half
2-3 cups skim milk
2-3 cups spinach leaves (torn)
1 cup Parmesan cheese
fresh basil

Directions:
Cook onion and garlic in olive oil. Add chicken broth. Bring to a boil. Add the gnocchi, cook 2 minutes. Add chicken and tomatoes, simmer. Sprinkle in cheese, simmer for 5-8 minutes. Add cream and milk. Add spinach. Stir together.  Top with basil.

Remove from heat.

From my one attempt, I thought that leaving this soup on a low heat for a while afterwards really thickened this bad boy up. And the flavors just blended incredibly well together.

I hope you enjoy this soup half as much as I did.
Happy Friday!

Source: http://youarewhatyoueatorreheat.wordpress.com/2011/02/18/chicken-toscana-soup/

 

 
4 Comments

Posted by on March 23, 2011 in Chicken, Soups, Vegetables

 

Tags: , , , , , , ,

 
%d bloggers like this: