Sunday, January 26, 2014

Creamed Spinach

Our family loves anything green, especially if it is spinach.This is one dish all of us love to have any day. This is a mild ,healthy and delicious dish that can be enjoyed by anyone, young or old. This also ensures that your family gets the nutrients they need in their diet.
6 tablespoons butter
1/4 cup all-purpose flour
1/4 cup chopped onion
4 cloves of garlic
1 bay leaf
1 whole clove
2 cups whole milk
1/8 tsp nutmeg
2 (10 ounce) bags ready-to-use fresh spinach
Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.Transfer spinach to bowl filled with ice water to cool.Drain well.Roll up spinach in kitchen towel and squeeze out as much liquid as possible.Transfer spinach to processor and finely chop. Set this aside
Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir until light golden, about 7 minutes. Stir in onion,garlic, bay leaf and clove. Gradually whisk in milk.Whisk until mixture boils and thickens, about 10 minutes.Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).Remove bay leaf and whole clove.Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.Stir in remaining 2 tablespoons of butter and the nutmeg.Season to taste with salt and pepper and serve.

Monday, January 20, 2014

Roasted Cauliflower Soup

January being the soup month I thought of posting one more delicious soup. This soup is extremely good and creamy.  Roasting cauliflower gives it an incredible nutty flavor.
Recipe source: Allrecipes
 1 head cauliflower, cut into small florets
 2 tablespoons roasted garlic-flavored extra-virgin olive oil
 1/4 teaspoon ground nutmeg
 2 teaspoons garlic powder /1 whole garlic pod
 1 1/2 teaspoons salt
 1/2 teaspoon ground black pepper

 1 tablespoon butter
 1 onion, finely chopped
 1 tablespoon  chilli flakes (optional)
 2 tablespoons all-purpose flour
 1 (14 ounce) can chicken broth/Vegetable broth
 1 cup milk
 1 teaspoon finely chopped fresh thyme leaves
Preheat oven to 450 degrees F (230 degrees C).
Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.Stir in the chilli flakes and sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the  the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.Add thyme before serving.

Sunday, January 5, 2014

Split Pea Soup

With all the holiday indulgence behind us, and with the New Year resolutions being fresh, I am sure most of us would be looking for healthy options for cooking for a while at least. I sure am :-)
Here is a soup that tastes awesome and so filling that you won't miss all those holiday tastes that you enjoyed.
Recipe Source: Food network
1 cup chopped yellow onions
6 cloves garlic, minced
1/8 cup olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
In a pressure cooker on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent. Add the carrots, potatoes,  split peas, and chicken stock.Pressure cook for 7 minutes.Before serving taste for salt and pepper. Serve hot.

Wednesday, January 1, 2014

Fresh Ginger Cake

“May each day of this year be vibrant and new for you, bringing along many reasons for celebrations”. Speaking of celebrations here is a cake perfect  for  any celebration.The only problem with this cake is you wouldn't be able to stop with a single slice.Happy New year to you all!
Recipe source: Epicurious
4 ounces fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature
Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch spring form pan with a circle of parchment paper or a pan of your choice even muffin tin.
Peel, and puree the ginger very fine. Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

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