Feb 06 2009

Tri-Color Gratin

Published by under Sides

Tri-Color Gratin
Ingredients :
10 medium tomatoes
4 medium yukon gold potatoes
2 large zucchini
1/4 cup grated Parmesan cheese
1/4 + 1 Tbsp cup olive oil
Salt & pepper

Halve, core and seed the tomatoes. Arrange them on a parchment lined baking sheet, cut side up. Drizzle 2 tablespoon olive oil over the tomatoes and season with salt and pepper. Roast in the oven at 350 degrees F for about 75 minutes. When soft, remove from oven and allow to cool. Skin the tomatoes using your fingertips.

Cut the potatoes into 1/4 inch rounds. Combine them with 2 Tbsp olive oil salt and pepper. Spread them on a baking sheet and bake in the oven at 350 F for about 45 mins.

Meanwhile cut the Zucchini into 1/4 inch slices and saute them in a non stick frying pan with the remaining 2 Tbsp olive oil.

Lightly butter a 9 inch pie pan. Starting at the outer edge of the dish and working towards the center, arrange the tomatoes, potatoes and zucchini slices, overlapping slightly. Sprinkle with salt, pepper and the Parmesan cheese.

Preheat oven to 359 degrees F and bake uncovered for about 4o-45 minutes.

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Feb 06 2009

Sauted corn with bacon

Published by under Sides

This recipe is from Patty Glasgow (my American mom). She always made this for us when we went to John and Pattys for dinner. Santosh loves it!

Sauted Corn with bacon
Ingredients :
6 slices of center cut bacon, diced
2 cups frozen or fresh corn kernels
salt & pepper

Start the bacon in a cold pan and saute it on medium heat until it renders all the fat. Drain some of the fat and leave about a tablespoon in the pan. Add the corn and saute till it turns slightly translucent. Season with salt and pepper.

Note: Go easy on the salt as the bacon contains some salt.

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Oct 27 2008

Caramel Custard

Published by under Deserts,Sweets

Caramel Custard
Ingredients : (makes 6 individual servings)
1 cup egg beaters egg product or 4 eggs
2 cups low fat milk
3/4 cup sugar
1 tsp vanilla

Preheat the oven to 350 degrees F. In a heavy bottom saucepan heat 1/2 cup sugar until it melts and turns brown. Immediately pour the caramel into the custard cups. Combine the eggs, milk, remaining sugar and vanilla in a large bowl. Pour the egg and milk mixture into the custard cups. Place the custard cups into a 13×9 baking pan and pour hot water in the pan until it comes to about an inch from the bottom of the cups. Bake for about 45-50 minutes. Remove from the oven and allow to cool. Can be served chilled or at room temperature.

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Oct 01 2008

Curried Butternut Squash

Published by under Indian,Vegetarian

Curried Butternut Squash
Ingredients
1 medium butternut squash
1 Tbsp olive oil
salt & pepper

1/2 cup chopped onion
1/2 tsp mustard seed
1/2 tsp cumin seed
3 small green chillies
2 tsp garam masala or curry powder
1/2 cup fresh grated coconut
2 tbsp chopped coriander (cilantro)
1 Tbsp cooking oil
salt & pepper

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on a cookie sheet with the cut sides facing up. Drizzle with olive oil and season with salt and pepper. Roast in a preheated oven at 350 degrees F for 50-55 mins.

When the butternut squash is cooled cut it into 1 inch cubes, discarding the skin. In a saute pan, heat the cooking oil and add the mustard seeds and cumin seeds. When the seeds starts crackling add the onion. Cut the chillies lengthwise and add to the onions. Saute the onion till it turns translucent. Season with salt and pepper. Add the squash and the garam masala (or curry powder). Combine well, cover and cook on low heat for about 10-15 minutes. Add the grated coconut and cilantro and take it off the heat. Serve with chappati or other flat breads.

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Oct 01 2008

Maple Pecan Pie

Published by under Deserts

Maple Pecan Pie
Ingredients
1 9-inch unbaked pie shell
1/4 cup brown sugar
3 eggs
1 cup maple syrup
1 tsp vanilla
1 and 1/4 cup pecan halves
1/2 tsp salt

Preheat the oven to 350 degrees F. In a large bowl beat the eggs. Add the sugar, maple syrup, vanilla and salt and mix well. Add the pecans and stir to combine. Pour the mixture into the pie shell. Bake for about 40 mins. Let cool before serving.

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Aug 01 2008

Cranberry Walnut Scones

Published by under Cakes & Cookies

Cranberry Walnut Scones
Ingredients
1 and 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup firmly packed brown sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup of dried cranberries (or raisins)
1/3 cup chopped walnuts
2/3 cup fat-free vanilla yogurt (or use regular yogurt and 1 tsp vanilla)
2 egg whites, lightly beaten
2 Tbsp half and half or whole milk
2 Tbsp raw sugar (coarse grained sugar)

Combine the first 6 ingredients in a food processor; add the butter and pulse it until the mixture resembles coarse meal (This can also be done in a bowl using two knives to cut the butter). Transfer it to a mixing bowl. Add the cranberries and walnuts; toss well. Add the yogurt and the egg whites, mix just until the dry ingredients are moistened (dough will be sticky).

Turn the dough out onto a lightly floured surface; with floured hands, knead lightly 3 to 4 times. Pat dough into an 8-inch circle and cut into 10 wedges. Transfer each wedge carefully to a baking sheet greased with cooking spray or lined with parchment paper. Brush each scone with the half and half and sprinkle with the raw sugar. Bake at 350° for 22-25 minutes.

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Jul 03 2008

Banana Bread

Published by under Cakes & Cookies

BananaBread
Ingredients
2 Eggs
2/3 cup sugar
2 very ripe bananas
4 tbsp melted butter or vegetable oil
1/3 cup milk
1 tsp vanilla
1 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped walnuts

Preheat the oven to 350 degrees F. Grease a loaf pan with some butter.

In a large bowl, beat the sugar and butter. Add the eggs one at a time. Mash the bananas and add them to the mixutre along with the vanilla. Beat for 1 minute.

In a seperate bowl sift together the flour, baking powder, baking soda and salt.

Alternately add the flour and the milk into the banana mixture, mixing just until blended. Reserve one tablespoon of the flour and toss the walnuts in it. This prevents the walnuts from settling at the bottom of the bread while baking. Fold in the walnuts. Pour the batter into the pan.

Bake until golden brown and a toothpick inserted into the loaf comes out clean. (50-60 mins). Remove bread from pan and let cool.

One response so far

Jun 30 2008

Mango Pudding

Published by under Deserts,Sweets

Mango Pudding
Ingredients
1 Can or 3 cups Mango Pulp
12 oz Lite Cool Whip
1 Cup Milk
1 Cup Sugar
1 Cup Water
3 small envelopes or approx. 3 tbsp Knox Unflavored gelatin

Mix together the mango pulp, milk, sugar and the cool whip in a large bowl. Boil the water and dissolve the gelatin in it. Pour the dissolved gelatin mixture over the mango pulp mix. Mix well to combine. Pour the mixture in a 13×9 pan and refrigerate for at least 4 hours. Cut into desired size and serve.

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