February 17, 2017

Spaghetti Squash Lemon Rice



Here is one recipe that has become popular in the quicknhealthy kitchen in the recent past. All of us like lemon rice, especially my son who loves it with extra lemon in his serving. Though when we eat lemon rice as it is, we tend to consume a lot of rice. So I was looking for an alternative to rice or even something that can partially replace the rice. That is where spaghetti squash comes into the picture. So the property of spaghetti squash that separates into noodle like strands when cooked is made to good use in the recipe. When cubes of squash is cooked, you get something similar to long grain yellow rice, which is perfect for replacing some amount of rice in the lemon rice, while also adding the extra yellow color as well. So now you can have a lil extra serving of lemon rice without worrying about eating too much rice. 

Ingredients:
  • Spaghetti Squash- 1 medium
  • Coconut oil - 1 Tbs
  • Rice - 3/4 cup
  • Lemon - 1 large
  • Green chilly - 2-3
  • Mustard seeds -1 tsp
  • Coconut oil - 1 Tbs
  • Asaphoetida- a pinch
  • Turmeric powder - 1/2 tsp
  • Sea salt - as per taste
Directions:
  • Cook rice with 1 1/4 cups of water. Let it cool.
  • Remove skin and cut the Squash into 1 inch cubes. Heat coconut oil in a heavy bottom pan on medium heat and add the squash cubes. Roast them turning every 10 seconds or so, to uniformly roast them. In about 10-12 minutes everything should be roasted nicely and you should be able to flake them with a fork. 

  • Fluff the squash with a fork into small strands and let it cool a little bit too. Mix the spaghetti squash strands and cooked rice. Make a small well in the mixture, add turmeric powder and salt in the well. 
  • Heat coconut oil and add mustard seeds, when they pop, add asaphoetida and sliced green chillies. Sauté for a few seconds, pour the mixture into well in your rice squash mixture. Mix everything well. 
  • Squeeze out juice from a large lemon, add to the mixture and mix everything well. 
  • Serve at room temperature or warm. 
  • Serves 4-5, enjoy!!


November 28, 2016

Pumpkin Barfi Pie

Though I was being lazy to post recipes online of late, I am very much keeping myself busy in the quicknhealthy kitchen :-). This Thanksgiving season, I decided to go a little extravagant to make two desserts. One was the most trending dessert of the season from NYT, Cranberry Curd Tart. For the second one I wanted to stick with my favorite TG dessert ingredient, our local Pumpkin. I also wanted to bring an Indian touch to my dessert (no surprise there!). That is how this classic 'Pumpkin Barfi Pie' originated. The quick baked crust is flour-less, gluten-free, dairy-free and vegan. The filling made on stove top is dairy-free, vegan and sweetened with just enough cane sugar. It can be substituted with coconut sugar or other choice of sweeteners, I just used unrefined cane sugar so that my bright yellow pumpkin color is retained in the dessert. 



Ingredients:
For the crust:
  • Almond powder - 1 cup (3/4 cup almonds ground in a coffee grinder of dry blender)
  • Dried shredded coconut - 3/4 cup 
  • Dates - 4-6 
  • Fresh ginger  - 1 inch 
  • Virgin coconut oil - 2 Tbs 
For the barfi filling:
  • Pumpkin - 4 cups (Grated and packed) 
  • Dried shredded coconut - 2 cups
  • Organic unrefined cane sugar - 1 - 11/4 cups 
  • Cardamom - 6-8 (skinned and powdered)
Directions:
For the crust:
  • Preheat oven to 350 deg F
  • Process all ingredients in a food processor until moistened and well combined. It should form sort of a stiff 'dough'.
  • Press the 'dough' into and up the sides of a 9-inch pie dish. (I used a tart pan instead of a pie pan) 
  • Bake for about 10 minutes or until golden. Let the crust cool down completely. 
For the barfi filling:
  • Prepare the pumpkin: I used a variety called Orange Hubbard, but any variety of sugar pumpkin will work fine. Cut it into 1/2 and remove core and seeds. Cut into 3'' to 4'' pieces, remove skin. Grate using a vegetable grater. Measure 4 cups packed. 
  • Start cooking on a heavy bottom pan on medium heat, after 3-4 minutes, the pumpkin will start releasing liquid. Add coconut and continue cooking, stirring frequently taking care not to burn. 
  • In about 15-20 minutes, pumpkin should be cooked and soft. Add sugar and cardamom powder and continue cooking. 
  • Cook till all liquid is absorbed and everything starts to leave from the edges of the pan. 
  • Remove from flame and let it cool down. Once cooled down, fill in the prepared crust by pressing down evenly as you go. Smooth the surface evenly and store at room temperature for up to 2 days. Serve at room temperature. 
  • Any leftovers can be refrigerated up to 2 weeks.When serving warm in 200 deg oven for 5-10 minutes to soften. 


October 31, 2016

Alu Quinoa Tikki

I have not posted a recipe in such a long time. This summer has been really busy, in a good way. We have been spending a lot of time outdoors getting the much needed fresh air, Vitamin D, etc. Honestly,  I have not been very creative in the kitchen, atleast nothing worth a post. On a few occasions when I did, just did not have the patience to post.

Almost all of summer, I have been cooking only fresh local produce from our local farmer. They have been really kind to us, they were growing Red Edible Amaranth, Okra and tender green beans along with so many other varieties of fresh veggies. I am usually not big on potatoes but there is no match for fresh potatoes. So I end up buying potatoes from our farmer quite often. This recipe was first made at the quicknhealthy kitchen as a quick-fix light dinner. It was made with leftover cooked potatoes and cooked quinoa. It can be served as a snack, or as a light meal, optionally have a serving of veggies, a cup of soup, or a small salad on the side to make it a full meal. 



Ingredients:
  • Quinoa - 1/2 cup (soaked for overnight)
  • Potato - 2 (medium)
  • Ginger - 1 Tbs (minced)
  • Garlic - 1 Tbs (minced)
  • Green chilly - 2-3 (minced)
  • Garam masala - 1 tsp **
  • Amchur - 1 tsp ***
  • Turmeric powder - 1/2 tsp
  • Sea salt - as per taste
  • Virgin coconut oil - for the pan
Directions:
  • Cook drained quinoa with 1 cup of water and let it cool completely.
  • Cook potato and cool completely, mash with a fork. 
  • Add quinoa and mashed potato into a bowl. Add the spices and salt and mix well with.
  • Divide the dough into 18-20 equal parts. Make each part into small round and oval patties. 
  • Drizzle coconut oil on a pan over medium heat. Place the patties on the pans without overcrowding.
  • Cook till golden brown on one side. Flip carefully and repeat on the other side. 
  • Transfer to a plate lined with a kitchen towel or paper towel.
  • Serve as is for a filling snack or serve with a soup or salad for a light meal. 
  • Enjoy!!

Notes:
  • ** For garam masala, I used my homemade pav bhaji masala, you can substitute with your choice of masala.
  • *** Amchur is dried green mango powder. You  might be able to substitute amchur with a Tablespoon on lemon juice. 

October 19, 2016

Sun-dried er Oven-dried Tomatoes


It is that time of the year when the home grown/ local farm vegetable season is coming to an end. This is also the time when we think of ways to preserve some of the summer flavors. A couple of years ago I decided that I am going to make my own sun-dried tomatoes when I get an abundance of tomatoes and sun light (during the 3 months of summer in this part of the world). First trial was literally a wash thanks to an unexpected rain (it is called New England for a reason :-) ). Couple of more unsuccessful trials later, I figured out that this needs way too much patience, planning and care.., each of which are not in abundance for me. I went the QnH way and figured I might want to stick to the oven, sort of mimicking the dehydration using the lowest temperature of the oven. I had to play around with the timing and the cut of the tomatoes a few times to get this perfected. 




Ingredients:

  • Tomatoes (I used small Campari tomatoes) - about 60 
  • Himalayan pink salt (or rock salt) - a couple of pinches 
  • Herbs - optional (your choice, preferably dried)
Tip: I prefer Campari tomatoes as I love the flavor it brings when compared to other tomatoes.

Directions:

  • Cut each tomato into quarters or smaller. Arrange on baking trays without crowding. (you will need 2 full size trays)
  • Sprinkle salt and herbs (if using)
  • Set oven to the lowest temperature. (Mine was at 170 deg F)
  • Bake (basically dehydrate) for 10 to 12 hours After 9 hours, you can check every 30 minutes till your desired dryness level is reached.
  • Let it cool completely. 
  • One option is to store dry in the refrigerator. 
  • Second option (my preferred option) is to store them in your pantry, covered in EV olive oil. As and when you are using up the tomatoes, you can reserve the oil for a flavorful oil for your pasta or for your salad dressings. 
  • Enjoy !!