ironamma

A new wave of vegetarian cooking!

Archive for the tag “cheese”

Pumpkin Cream Soup

We recently were gifted a Vitamix blender from Costco. After going through some of the Vitamix recipes, my daughter and I decided that since it’s the season of “pumpkin” that we would take the Butternut squash recipe in the book and remake it with pumpkin and put our own twist on the spices. It is fun to take a original recipe and turn it into a beautiful new one, except for things like Jalapeno corn bread – don’t TOUCH that recipe. (we’ll post that closer to Thanksgiving – if you are lucky!!)

The winter evenings are coming closer, and we are experiencing colder mornings and nights – Sopa is an excellent way to warm up and be satisfied. The way we mixed all the ingredients has a South American touch. South Americans use a lot of squash, and corn in their recipes so you guys can think of the Macchu Picchu mountains while surrendering to this soup. Perhaps you will think instead of a spooky Halloween where you are in a dark pumpkin patch and an evil witch is following you. Wherever your taste buds and imagination take you, I am sure you will enjoy this blend of vegetarian soup.

 INGREDIENTS: 

  • 2 cups chopped pumpkin – add 2 tbsp of water and microwave uncovered for 5 minutes
  • 1/4 cup of Pepperjack or Cheddar cheese
  • 1/2 cup of Organic 2% milk
  • 1/4 cup of V8 Juice Low Sodium
  • 1 Green Chile
  • 1/2 cup of chopped Onions
  • 1/2 cut chopped apple
  • 2 stalks of Green Onion
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of white pepper
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of rosemary
  • 1/2 teaspoon of blended Italian spices
  • 1 cup of Tortilla Chips
  • Top with Croutons as needed

PREPARATION:

  • Take all the ingredients above. Throw it in the Vitamix blender/ or other blender.
  • Slowly blend on low speed and ramp up to the highest speed.
  • Let all the ingredients get pureed into soup form.
    • (The Vitamix does take hot ingredients so after you heat the pumpkin in the microwave you can dump straight into the blender)
  • The soup should already be warm because of the cooked pumpkin, if not transfer soup from blender into a microwave friendly dish and microwave on high for 3-5 minutes.
  • Top with Croutons, or sliced apples.

20121028-214322.jpg

Palak Paneer (Spinach + Cheese)

My neice Prerna Dubey always talks about Paneer as her all time favorite food. When Prerna was a kid, her mom would try to get her to smile for the camera.  The only attempt that would work is if her mom asks her “tell me your favorite food?” Then Prerna would give a big smile and say PANEER! The pictures turned out beautiful.

Palak paneer is a favorite of children and adults alike – a good source of protein and iron! My mom also prepared palak paneer often for all her active kids. This recipe is for all you paneer lovers.

Party quantity (for ~ 30 with other items)

INGREDIENTS:

  • 2.5 lb ( 1.1 kg) spinach – microwave uncovered (to retain it’s green color) for 4 min in 3 batches and blend finely or coarsely as desired
  • 30 oz (800 g) paneer – rectangular or cube cut (1″) – lightly brush skillet with oil and sear on both sides on medium low heat
  • 1/4 to 1 cup cream or 2 tbsp sour cream – if richness is desired (I used 2 tbsp of low fat Greek yogurt/strained yogurt)
  • 1 1/2 large tomato or 4 Roma tomatoes or use 1 can cut tomatoes (14 oz) – chop
  • 1 3/4 large white onion – chop
  • ~ 1/2 cup water to help blend mixture (eye ball it)

Fresh Blend:

  • 1 jalapeno, 2 Thai green chile, 2″ ginger piece, 4 garlic cloves and 1/2″ fresh turmeric piece, 1/4 bunch cilantro – chop and food process

Seasoning/Masala:

  • 3 tbsp olive oil
  • 2 tbsp butter or ghee
  • 1 tsp cumin seeds
  • 1/2 tsp cumin powder
  • 2 1/4 tsp coriander powder
  • 1/2 tsp red chile powder or to taste
  • 1/4 tsp turmeric powder
  • 1 1/2 tsp garam masala
  • 1/4 tsp allspice powder (optional)
  • 1 tbsp broken cashews
  • ~ 3 tsp sea salt
  • 2 tsp kasuri methi (dried fenugreek leaves) or 1/4 bunch of fresh fenugreek leaves or a little of both  – make powder by rubbing between the palms of your hands

PREPARATION:

  • Temper cumin in oil and butter – reduce heat add onions, ~1/3 tbsp of salt and fresh blend until translucent.
  • Add the rest of the seasoning list and saute for few min.
  • Then add tomatoes and cook until soft. Mix in the yogurt and add half of the blended spinach for few min.
  • Turn off heat and cool it to blend.
  • Mix the rest of the blended spinach with the seasoned spinach – bring it to simmer on medium low. Add  paneer and cook for few minutes more.
  • Lastly taste and adjust salt, etc.
  • Serve hot with rice, naan, pita or your favorite flat bread.

***Palak /Spinach can be used as a dip by adding sour cream or any soft cheese shown on the right for paneer, pita, bread, veggies, etc.

Mango Masala Chaat Pizza

Image

Our friends, Manisha, Lavanya, and Sunil, had scoped out a restaurant called “Pizza and Curry” in Fremont, CA where they ran into a Mango Chaat Pizza. Over the weekend, my daughter went to Bodega Bay with Manisha and she reinvented this Mango Chaat Pizza and it was a supreme hit. 4 pizzas were wiped out clean within minutes. We can salute to this pizza TODAY at the opening night of the London Olympics 2012 (NBC @ 7:30pm – Pacific time).

Ingredients: (1 pizza)

  • 1 Organic wheat pizza crust (can buy at Whole Foods)
  • 1 medium sized onions (sliced into thin long pieces)
  • 1 bell pepper (cut into small cubes)
  • 2.5 mangoes (slightly ripe – hard enough to cut into 1 inch cubes)
  • 1/4 bunch of Cilantro (chopped)
  • 1 packet of shredded Mozarella cheese
  • ~1 cup of Mint Chutney
  • ~1/2 cup of Ketchup (use the bottle)
  • 2 tbsp Chaat Masala (get at store – good brands “MDH”)

Preparation: 

  • Preheat Oven to 400 degrees
  • Lay out the Organic pizza crust on kitchen table
  • Spread mint chutney as desired evenly on the pizza crust leaving 1/2 inch off the edge
  • Next, squeeze the Ketchup as desired evenly on the crust (~1/2 cup per pizza)
  • Then place cubes of mango, bell pepper, chopped cilantro and slices of onion on the pizza
  • Lastly, sprinkle shredded Mozarella cheese as desired
  • Put finished pizza either directly in the oven or on top of an aerated pizza pan
  • Cook for 10-12 minutes until top is golden and cheese is bubbling
  • Remove pizza and sprinkle 2 tbsp Chaat Masala evenly on the pizza
  • VOILA – Thanks Manisha for a wonderful Olympic Meal!

Image

Radiatori Pasta

Sometimes my family needs a break from Indian cooking and pasta can never go wrong… fast, easy and tasty!

Ingredients:

  • 500g (17.6 oz) of Radiatori pasta or any shaped pasta – follow instructions on the package, don’t over cook!
  • 3 cups of cherry tomatoes cut in halves
  • 2 cups of canned olives cut in halves
  • 1 cup Parmesan cheese
  • 1 lb., 8 0z (861g) of fresh mozzarella cubed
  • 2 cloves minced garlic
  • 1/4 red or white onion chopped
  • 1/2 tsp garlic salt
  • 1/2 tsp chili flakes
  • 1/2 tsp black pepper
  • sea salt to taste
  • 1 tsp Italian seasoning
  • 1/4 cup of sun dried tomatoes julienne cut
  • 1/4 cup of pesto sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 to 3 stems of fresh basil

Preparation:

Cooking Pasta: Drop Radiatori pasta in boiling water and cook for 15-20 minutes. Then strain water and set the cooked Radiatori aside.

Adding Fresh Pasta Sauce: Heat olive oil on medium heat,  add butter then onion and garlic until golden. Followed by sun dried tomatoes and pesto sauce; red chili and black pepper; Italian seasoning and both salts. Add the cooked Radiatori and stir evenly then add the 2 cheeses and olive halves. Stir for few minutes. Turn of heat and add the cherry tomatoes and basil. Serve!

Post Navigation

%d bloggers like this: