Tag Archives: holiday cooking

A Meatless, Unprocessed Christmas (With Pumpkin Soup Recipe)

Posted on December 31, 2010 | 3 Comments

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Satish and I drove down to LA last Wednesday to spend the Christmas holiday with his sister and family. I had planned to make the Christmas Eve dinner as I really want to create tradition for Satish and I.  This entire  meal was going to be vegetarian, since my sister-in-law is a vegetarian and with all respect doesn’t like meat cooked in her kitchen. Therefore, I had packed up all of my key spices, herbs, oils, and favorite kitchen tools. I almost packed up my most versatile pan, zester, and spatula, but decided I could live without them. (Later, I learned I can’t live without the zester.) It’s tough cooking in an unfamiliar kitchen. I had plans to visit a farmer’s market in LA for the main ingredients.  LA has at least 120 farmer’s markets happening during the week, so there is hardly no excuse to not go.  I curiously went to the Westwood farmer’s market on Thursday, with high hopes of finding all of the ingredients I needed for the Christmas Eve dinner.  I was disappointed to find that it was a sparse market, but I still bought kale and parsley. Later, I met my dear friend for tea and hot soup. She suggested we stroll through the farmer’s market nearby, but time seemed to slip by at the Jewish bakery as we sipped our tea, flirted with the rows of baked goods, laughed, cried, shared, and reminisced. By the time we were ready to leave the bakery, it was dark and I needed to rush back to avoid being stuck in traffic. Of course, I didn’t listen to our GPS, made a couple of wrong turns, and missed the closest 10W onramp. Awhile ago, I stopped getting upset with myself for making wrong turns and getting lost and started enjoying the new route I created. Due to the wrong turns, I happened to drive by the La Cienega Farmers Market. Since, I was crawling in the local traffic, I got to look into the farmers market held at the parking lot of the La Cienega Plaza Shopping Center. It was beautiful. The sun was already gone, Christmas lights were bright, food trucks, fresh flowers, all amidst red break lights. Peering, I saw berries, popcorn, chestnuts, citrus, and greens. I was surprised by the berries…maybe it’s the mild, spring like weather in SoCal. I was tempted to pull into the driveway and finish shopping for the ingredients needed to make the next day’s dinner. Though, I knew that every minute I waited to get onto the highway would be to risk being stuck in major LA traffic. I sighed and kept driving.  The next morning, I woke up early and rushed to the nearest Whole Foods in hopes of avoiding the last minute mad dash for groceries. I had a simple grocery list: pumpkin, Delicata squash, arugula, eggplant, spinach, ricotta, feta, and Parmesan. The Whole Foods in Santa Monica has a very tiny fresh produce section so I drove to the one in Brentwood. Surprisingly, most of the Whole Foods in West LA are much smaller in general. I nearly had a panic attack when I couldn’t find half of the fresh ingredients that I needed. The problem was solved easily by asking the grocers, who went into the back to get what I needed. (I had not made a back-up dinner menu)…

After getting a great latte at Caffe Luxxe (which was recommended to me on twitter), I was ready to start cooking. The menu was simple but I wanted to give myself ample time and not rush to finish during the end. The starter was a rather easy pumpkin soup spiced with cumin and cinnamon. I had an incredible pumpkin soup at Garibaldi’s earlier this week, which was the main inspiration. I had even made it on Tuesday, using my beloved Fairy Tale Pumpkin. Next on the menu was the Squash and Pomegranate Salad, Kale and Quinoa, and Garlic + Bread (inspired by Little Star Pizza). The main course was a variation of my vegetable rich lasagna. My niece helped me make the pistachio cookies that I made for 18 Reasons’ cookie swap, which would be dessert along with rich, hot chocolate.

Cumin Scented Pumpkin Soup

1 medium Sugar or Fairy Tale pumpkin (4-6 lbs)
olive oil for coating pumpkin
4 large garlic cloves
2 cinnamon sticks
2 tablespoons cumin, fresh grounded
2 teaspoons cinnamon powder
1/2 stick of unsalted butter or 1/3 cup olive oil
6 cups water, approximately
salt and pepper, to taste
1/4 cup Creme Fraiche (optional)

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.  Cut pumpkin in half, discard the stem, seeds and stringy pulp.  Rub oil over the pumpkin, coating well. Place the pumpkin cut side down on the prepared pan. Tuck 2 garlic cloves under the cavity of the pumpkin. Bake pumpkin until it is very tender. Remove from the oven and let cool. Once the pumpkin is cool enough to touch, remove the peel. Cut the pumpkin into smaller pieces so it’s easier to puree.

2. In a large stock pot, melt the butter over medium heat. Add in the cinnamon sticks. Once the cinnamon sticks open up, add in the cumin and ground cinnamon. Cook for 30 seconds. Remove pot from heat.

3. Puree the pumpkin in batches by adding in 1 cup of the pumpkin pieces  with a 1/3 to 1/2 cup of water. Blend with an immersion blender until smooth. Add water to reach a consistency of your liking.

4. Put the pot back on the stove-top and heat on medium. Once the soup is heated thoroughly, add salt and pepper to your liking. Stir in the Creme Fraiche. Taste and adjust seasoning.

 

Pumpkin Soup garnished with Sage

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Eating Beyond The Holidays (With Recipe)

Posted on December 13, 2010 | 3 Comments
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A few weeks ago I attended a Thanksgiving cooking demo at We Olive SF, a sustainable olive oil store. Teresa studied holistic nutrition, manages Oak Hill Farm’s CSA program, and has started Can Can Cleanse. Teresa showed us how easy it is to prepare seasonal food for a holiday gathering. It got me to thinking that often times, Seasonal Food is also known as Holiday Food to be only consumed on holidays. Well then, what about rest of the season? We don’t need to wait until Thanksgiving or any holiday to eat fresh, homemade dishes. Brussels sprouts, butternut squash, sweet potatoes, are available throughout Fall and Winter and there a ton of ways to enjoy these foods.

The dishes served at the holiday dinner table are richer and more decadent (more fats and sugars), which makes that meal so enticing and is nothing to feel guilty about. Though, the same ingredients can be prepared in a healthier way for daily consumption. The food that is grown locally and seasonally should be eaten everyday and not just saved for Thanksgiving or Christmas.  The turkey or ham may take center stage, but the abundance of vegetables (green bean casserole, cranberry sauce, potatoes, Brussels sprouts) really make up the holiday table.

It’s always been all about the vegetables.

Butternut Squash soup is easy to make, delicious, and very healthy.

Brussels Sprouts are another typical holiday side dish that can be enjoyed any night of the week. Brussels sprouts are easy to pack also, so you don't have to resort to fast food for lunch.

Homemade Cannellini Bean and Rosemary Dip

Winter Squash Salad with Arugula, Feta & Pine Nuts

This recipe is modified from Teresa Piro’s Thankful Soups and Sides cooking demo at We Olive SF. It is a mouthwatering salad that looks really pretty and elegant. The salad is packed with antioxidants and flavor that you will want to eat it everyday. The warm squash makes the salad perfect for a cold, winter evening, also.

Ingredients
2 cups Delicata squash, seeded
1/3 cup olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/3 cup pomegranate seeds
1/3 cup feta, crumbled
2 tbs pine nuts, toasted
1 tbs Extra Virgin Olive Oil
1 cup arugula

Preparation
1. Pre-heat oven to 350 degrees.

2. Cut squash into 1 inch squares. In a large mixing bowl,  toss squash,  sea salt, black pepper, and  olive oil to coat the squash well. Evenly lay out the squash on a baking sheet. Roast in oven for 30-35 minutes, or until soft, but not mushy. Remove from oven and let squash cool slightly.


3.  In the same mixing bowl, add roasted squash, feta, toasted pine nuts,  pomegranate seeds, extra virgin olive oil and gently toss. Garnish with arugula and serve.

A warm winter salad of squash, arugula, pine nuts, and pomegranate seeds is soul satisfying and super simple to make, and is a perfect everyday meal.

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Farmers Market Find: Blood Oranges and Traditions

Posted on December 13, 2010 | 5 Comments

Last Monday, Satish and I walked over to the Marina Middle school to pick up our first Christmas tree as a married couple. It was really exciting and I even made up a Christmas tree song while we carried it back home. Even though I am of Indian ethnic origin, my family always celebrated Christmas. It was more about embracing the American culture and spending time with family than religion. My family went all out with the decorations, presents, and food. On Christmas Eve, my many aunts, uncles and cousins would gather at my parent’s place and it would just be a big family gathering. The food was really interesting in the sense that we didn’t eat ham, squash, or green bean casserole. We had  Mexican fried rice, enchiladas, Chinese soup, frozen corn, a large variety of Indian dishes, and turkey. So the turkey and frozen corn were the only traditional, “American” food at our “American” holiday gatherings.  Since my parents grew up in India, enchiladas and Chinese soup represented traditional American food to them. Christmas had to have been my most favorite time of the year, when everyone was so happy and together. Now, I look forward to this time of year so I can make the food that is available seasonally and create my own traditions.

 

Our tree!

Our tree decked up with simple ornaments.

Between holiday parties and my parents and brother-in-law visiting, I am going to make really easy dishes that require no time or attention and am making large batches to stretch throughout the week. (I also want to spend the little free time testing out a healthier, gluten-free cookie recipe).  I caught the first sighting of blood oranges today at the market! Blood oranges are one my most beloved fruits. They are extremely seasonal and gorgeous. When just right, they have the perfect balance of sweet and sour. One of my most memorable experiences with blood oranges was at Ella’s Restaurant. Every winter they serve a 6 ounce glass of pure blood orange juice that is a brilliant blood-red color. The juice is worth the long wait at Ella’s and this year I will make my own!

 

Blood Oranges- Hamadas Farm

Stinging Nettle were also sighted!

Weekly Dinner Plan:

Monday:  Lentil salad, Butternut Squash and White Carrot Soup
Tuesday: Arugula salad, Cumin Cauliflower, leftover soup
Wednesday: Grub Crawl!
Thursday: Cumin Cauliflower, Chicken Kebabs
Friday: Dinner out
Saturday: Leftovers + Holiday Parties
Sunday: Friends and Family Brunch + Holiday Parties

Miscellaneous Cooking
Savory Muffins
Sun-Dried Tomato and Olive Pesto
Pistachio Cookies (gluten-free)
Earl Grey Cranberry Sauce with Dates

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Don’t Hate The Brussels Sprouts (with recipe)

Posted on December 1, 2010 | 4 Comments

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Brussels sprouts are my new favorite vegetable and they are in season right now! You might just be turned off from the title of this post, but I urge you to give fresh Brussels sprouts a try. I can’t remember the actual moment I fell in love with the cute yet oddly shaped vegetables, but it was only a year ago. Last winter, I noticed them in the grocery stores, farmers markets, and restaurants. I must have ordered Brussels sprouts at one of San Francisco’s  gourmet restaurants and decided that I had to recreate the dish at home. Aside from being super nutritious, they are really delicious if cooked properly. Another added bonus: Brussels sprouts take just as much time as cooking pasta and don’t require lots of prep work. Follow these simple Brussels sprouts tips to get you started on a positive relationship with the little green veggies.

1. Buy fresh and seasonal Brussels sprouts.
2. Use real butter or high quality olive oil.
3. Steam or boil them for at 3-4 minutes to remove bitterness
4. Add roasted nuts and seeds to enhance flavor and texture.  Try pecans, hazelnuts, or pine nuts.
5. Dried fruits and lemon juice also enhance flavor and texture. Try cranberries, pomegranates, or dried figs.
6. Lemon zest and lemon juice enhance the flavor of almost any dish, without fail. Use fresh lemons.

Sautéed Brussels Sprouts with Dill and Dates

Recently, I went to a cooking demo given by a friend, Teresa Piro, at We Olive SF. Teresa combined dill with Brussels sprouts, which inspired me for this recipe. This dish is elegant to serve as a side dish for a holiday meal yet simple enough to eat on a regular basis.

Ingredients
2 lbs Brussel sprouts, washed and trimmed
¼ cup Extra Virgin Olive Oil*
4-5 medjool dates, quartered
3 sprigs of fresh dill, washed and finely chopped
1 tbsp fresh (Meyer) lemon juice
½ cup of pecans, toasted and coarsely ground
1 tbs flaxseeds or sesame seeds
Sea salt
Pepper

Method

1. Fill a large pot ½ full with water. Bring to a boil over high heat.  Add the  Brussels sprouts to the boiling water and cook for 3-5 minutes. Or steam them using a vegetable steamer for 5 minutes.  Drain the Brussels sprouts in a colander and rinse under cold running water to stop them from cooking any further. Cut Brussels sprouts in half length-wise and set aside.


2. Heat the oil in a large heavy-bottomed skillet over medium heat. Add Brussels sprouts and a pinch of sea salt and cook, stirring often, until edges begin to brown, about 5 minutes. Remove from heat.

3. Pour lemon juice over sprouts and stir well. Toss in the pecans, flaxseeds, dill and dates. Season to taste with salt and pepper.

*You can also use a pure lemon flavored olive oil

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Farmer’s Market Find: The Thanksgiving Table

Posted on November 21, 2010 | 11 Comments

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The power was out in parts of the city last night due to a brief, yet tumultuous storm. I was thoroughly exhausted from organizing and hosting the Music and Pancake Benefit for Doctor’s Without Borders, Pakistan and just wanted to sleep for all of Sunday. Though, I woke up at 8AM this morning, temperatures were in the 40′s, and I really tried talking myself into staying under my covers. But, I knew if I did, it would be at the cost of my farmer’s market Thanksgiving menu. So I got up, finalized what I really wanted to make for our Thanksgiving dinner, put on my puffy down jacket and woolen hat, grabbed my reusable grocery bags, and headed out the door. I was so glad that the clouds were clearing and the sun was coming out stronger, because I had big plans to create a festive Thanksgiving table arrangement with Phantom Floranista and I did not want to fight the Lighting Gods.

I haven’t been to the Fort Mason farmer’s market in 3 weeks, so I was really curious to see all of the new additions and the familiar farmers.  Just saying hello every Sunday to these farmers and farmhands has become the equivalent of keeping in touch with friends (without social media channels). It’s very heartwarming and real.

I have to admit, today was the earliest I have been to this market in a long time and it was really quiet. However, by the time I made it to Rio de Parros Organics to buy their colorful carrots, they were all sold out! I am planning on making roasted carrots and potatoes, instead of mashed potatoes. I was  also really hoping to get fresh herbs from Hollie’s Homegrown, but she wasn’t there. I wonder if she is returning this year. My backup plan is to go the Ferry Plaza Farmer’s Market Tuesday.

Olives were just harvested in Northern California and this really is the time to buy olive oil. Olive oil is the freshest and even more nutritious right at harvest, and the taste is just divine. I did a little olive oil tasting last weekend at Long Meadow Ranch and I was convinced that fresh olive oil is the way to go. California Olives and Olive Oils is at the Fort Mason Farmer’s market every Sunday, selling fresh olive oils, uncured olives, cured olives, and lemons. Today, I tasted olive oil that tasted just like the whole Piccholine olives. I don’t think I ever tasted an olive oil that tasted so close to form.

These Viking Potatoes would make a beautiful side dish.

I picked up tiny apples (Rainbow Orchards and Billy Bob’s Organics), mandarins (Ken’s Top Notch Produce) thinking they would make  simple appetizers or snacks,  a pomegranate (Hamas Farms) for a salad,  and a pumpkin (Swank Farms) for a side dish, but they all ended up as accents for my special Thanksgiving table arrangement.

I bought my first Fairy Tale Pumpkin. I’ve never cooked any type  of pumpkin, but this one just called my name. Also, the farmhand from Swank Farms explained the cooking process, which was no different than of a butternut squash. So I carried home my 8 pound Fairy Tale Pumpkin, eager to show Satish and make a home for it.

The mandarins, apples, and pomegranates became the accent pieces on my Thanksgiving table arrangement. The Fairy Tale pumpkin took center stage.

 

thanksgiving table

I got these little guys with the intention to use them for the table setting.

What are your Thanksgiving plans?

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Earl Grey Cranberry Sauce with Dates

Posted on November 19, 2010 | 10 Comments

While thinking about how original I can get with the millions of cranberry recipes out there, it struck me like a bolt of lightning.  Okay,  I am being dramatic, but it was that exciting. A few months ago, I made an incredible (narcissistic self appraisal) Earl Grey Date Sauce as an ice-cream topping for a DIY Dessert Party at 18 Reasons. I don’t believe I have much dessert talent, except for eating incredible amounts  of it at once,  but the sauce was really well received. Someone even called it “Top Chef” caliber.  So, I just added cranberries to the sauce and viola, I had an original homemade cranberry sauce. This sauce is not as simple or fast as most other cranberry sauces, but it’s worth it. It really only take five minutes longer. This sauce actually gets better with a night in the refrigerator and it will keep your guests guessing on the mysterious Earl Grey flavor. It’s subtle and seductive. Use it as a side dish, dessert topping, or any other way you prefer.

Earl Grey Cranberry Sauce with Dates

Ingredients Serves 6-10
1-2 tsp Earl Grey tea leaves
1/3 cup boiling hot water (for tea leaves)
3/4 cup cranberries (1 bag)
3/4 cup whole dates
1 tsp ground cardamom
2/3 cup water
sugar (optional)

Method
1. Add tea leaves in the boiling hot water in a mug. Cover and steep for 15-20 minutes, depending on how much intensity you want. I like it intense.

2. Meanwhile, seed and chop the dates into quarters (tinier chunks if you don’t like the texture of dates). Wash cranberries under cool, running water. Add  dates, cardamom, water, and only 1/2 cup of the cranberries to the saucepan.

3. Stir mixture together and turn heat on high until it reaches a rolling boil. Turn heat to medium-low and let simmer for 10-12 minutes. Keep an eye on the sauce. If too much water has evaporated, add a couple of tablespoons of water, and cover. The sauce should be thick and about half of the water evaporated. Simmer for a few more minutes if it’s too liquidy. Stir occasionally.

4. After the tea is done steeping, strain it and pour the tea water into the sauce pan. Add in the remaining cranberries. Stir well and bring to a rolling boil again. Then reduce heat to low and let simmer for 5 minutes. Taste for sweetness and add desired amount of sugar if needed. Stir and let sugar dissolve about 1-2 minutes.

5. Transfer the sauce to a glass container or jar and refrigerate for at least a hour. The sauce will thicken and flavors will develop over time.

Pumpkin Pancakes

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Taking the Can Out Of Cranberries

Posted on November 19, 2010 | 3 Comments
Deliciously shaped.

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Canned cranberries. I thought that was the only way it goes, never even having seeing cranberries in their fruit form. Then sometime 5-6 years ago, I saw Ocean Spray whole cranberries being sold at a supermarket. I popped one in my mouth and was really sorry. I always thought cranberries were really sweet, but was I wrong! I would have never guessed that cranberries were so bitter because they are super, duper sweet when coming out of the can. I examined the ingredients and nutritional information on the can and compared it to the whole, fresh cranberries. Here is what I found:

Canned Cranberry Sauce
Cranberries, High Fructose Corn Syrup, Water, Corn Syrup and Citric Acid

Whole Cranberries
Cranberries

Simple, Homemade Cranberry Sauce
Cranberries, water, sugar

Notice the significant difference between the ingredients used to make homemade cranberry sauce and the canned stuff. Sugar is not exactly the same as high fructose corn syrup (HFCS) and corn syrup. HFCS are created in a lab and does not come from the earth.  If you wish to believe the advertisements and propaganda put on by the industry, who have a lot of money to spare, I will not debate here.  By the way, the industry is calling HFCS and corn syrup “corn sugar“ nowadays to make it harmless and simple. You can decide for yourself. It’s just bad for you and it’s in virtually every packaged, processed, pre-made product.  The important message here is that you can control the amount of sugar you eat if you make the food at home. You can also choose sugar alternatives (Muscovado sugar, coconut palm nectar, dates, raisins, Agave nectar, raw honey, Stevia).  Also, another thing that everyone should be concerned with is Bisphenol A. BPA needs its own post(s) altogether, but everyone should be cautious of it as it has been linked to breast cancer, prostate cancer, obesity, just to name a few. BPA is used to line canned and pre-packaged food, which leaches into the food.

Cranberry sauce has to be the easiest Thanksgiving dish, ever. Of course, you can tap into you creative side and jazz it up by adding one or many spices, orange juice, or anything else you seem fit. I started taking pride in making my  cranberry sauce when I read the recipe on the back of Trader Joe’s cranberries and the sight of canned cranberries just make me a little uneasy. Also, cranberry sauce can be made well in advance and actually thickens in the fridge. It’s also super easy (and cheap) to take to potlucks. Check out the recipes below on how to make your own cranberry sauce. Also, if you want to really surprise your guests, try my Earl Grey Cranberry Sauce with Dates.

Simple
Homemade Cranberry Sauce- by Pioneer Woman (who won the Thanksgiving Throwdown against Bobby Flay)
Gingered Cranberry by Sauce by Closet Cooking
Jellied Cranberry Sauce by The Bitten Word

Creative
Earl Grey Cranberry Sauce with Dates by Club Dine In!
Bourbon Cranberry Sauce by The Craving Chronicles.

via 5 Second Rule

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Thanksgiving Side Dish: Potatoes Continued

Posted on November 15, 2010 | Leave a comment
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Yesterday, I stated a strong case for staying away from instant mashed potatoes. Potatoes in a box are not wholesome, real food. Instead, they are just chemicals made to fool your sensory perception. Anyway, making mashed potatoes from scratch is not that hard and they are absolutely delicious. Checkout these wonderful mashed potato recipes gathered from other foodies:

Basic

Simple Mashed Potatoes by Use Real Butter
Garlic Mashed Potatoes by 23 and Grain Free
Mashed Sweet Potatoes by Delish.com
Creamy Mashed Potatoes by Pioneer Woman (she beat Bobby Flay on Thanksgiving Throwdown) I suggest using unprocessed cream cheese.

Creative

Kale Mashed Potatoes by Cate’s World Kitchen
Fluffy Pesto Mashed Potatoes by Kayotic Kitchen
Kale and Olive Oil Mashed Potatoes by 101 Cookbooks\
Pumpkin Mashed Potatoes by Cake, Batter, Bowl

Image via Cake, Batter, and Bowl

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Thanksgiving Side Dish: Potatoes Mashed or Not

Posted on November 15, 2010 | 7 Comments
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Mashed potatoes are delicious, but they do take some (messy) prep work  and time which may make you resort the the instant stuff for your side-dish. Instant potatoes have been an American staple for decades. They are cheap, have a long shelf-life, and come in many flavors. The sad thing about these convenient potatoes is that they are not real food. Instant potatoes are something created in a lab, with lots of chemicals and “foodlike substitutes”. These potatoes (along with all other convenience food) were invented for making lots of money for the industry and not to nourish your body. The strange thing is that potatoes are grown and available year-round in the United States and in abundant quantities, so we are not in need of potato substitutes.

Checkout this ingredient list from an instant mash potato box.

Potatoes (a blend of russet and red varieties), maltodextrin, parmesan cheese blend [(partially skimmed milk, cheese culture, salt, enzymes), sodium phosphate, salt, lactic acid], coconut oil, salt, corn syrup solids, partially hydrogenated oil (contains one or more of the following: soybean, cottonseed, sunflower), sugar, nonfat dry milk, mono and diglycerides, sodium caseinate, modified food starch, hydrolyzed soy protein, calcium stearoyl lactylate, natural and artificial flavor (including natural smoke and garlic flavor), parsley, garlic powder, spice, artificial color, sodium acid pyrophosphate, dipotassium phosphate, tricalcium phosphate, sodium bisulfite, disodium inosinate, disodium guanylate, citric acid, mixed tocopherols (vitamin e) and not more than 2.0% silicon dioxide added as an anti-caking agent.

Not much of that is real food, but created to act like food. Most of these ingredients could only be made in a laboratory; you just would not find the bolded ingredients growing from soil. Would you keep any of these ingredients  in your kitchen? Food is meant to rot, but these ingredients prevent the real food ingredients (potatoes) from going bad. Industrial processing causes us to rely on labels and trick our senses.  Since our organs and cells cannot recognize the processed food, our body is left confused and no longer can sense hunger and satisfaction, in which we end up eating a lot more. Thus, buying a lot more. Over a period of time, our body becomes weaker from continues processed food consumption and the lack of real food nutrients, causing us to be sick (mentally and physically).

I have vivid memories of making instant mashed potatoes for Thanksgiving and eating it up with canned gravy and canned cranberry sauce. My uncle would add real spices and herbs to the instant mashed potatoes and called it his creation. Everyone acknowledged that he made the best mashed potatoes. Good memories. We were innocent, believed the products we bought at the supermarket were real food, and heating is like cooking. But, now we can read labels and understand that most real food doesn’t need labels. We also now make the real stuff or versions of potato side dishes.

By skipping these fake potatoes, you may not need to worry about eating real food carbs. You can enjoy real potatoes, take in all of the health benefits, and not worry about chemicals and weird ingredients. Real potatoes provide essential building blocks for your body, which the instant stuff really can’t do (despite of the nutrition label). Potatoes grown from the earth contain vitamins A and B6, and phytochemicals. Potato skins contain fiber that is equivalent to that of many whole grains.

No peeling, no mashing, no mixing- just an easy, beautiful, delicious (not to mention healthy) side dish. I have given specific measurements for each spice, but it really is about how much flavor you want! Adjust accordingly to your preference. This is a perfect alternative to mashed potatoes.

Roasted Herb Potatoes

Ingredients
Serves 4
2 tbs. fresh rosemary or 1 tbs dried rosemary
2 tbs. dried oregano
or
2 tbs Herbs de Provence (instead of rosemary and oregano)
1 tsp. sea salt
1 tsp. freshly ground pepper
2 tbs. olive oil
3 large Yukon gold or Russet potatoes
3 tbs. Parmesan cheese, finely grated (optional)

 

Herbs and spices bring a lot of depth and flavor to any dish. They also contain tons of antioxidents and nutrients to keep you functioning optimally. So you can just skip the artificial flavors.

Method
1. Heat oven to 350F and prepare large baking sheet(s) with parchment paper
2. In a large bowl, mix oil, herbs, salt, and pepper.
3. Wash the potatoes well and slice 1/2 inch thickness
4. Throw the sliced potatoes into the bowl and mix well, using your hands.
6. Lay out the potatoes on the baking sheet, making sure to not overlap. Bake for 15 minutes and flip the slices over. Bake for another 15 minutes.
7. For extra texture and flavor, quickly sprinkle Parmesan cheese over the slices while they are still hot.

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Spiced Pumpkin Cake

Posted on November 12, 2010 | 2 Comments
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I am not much of a baker (of desserts, that is), even though I have the biggest sweet tooth. Though, for the holidays I do like to bake batches of simple pumpkin pie and give it out to friends and family. It’s my hostess present. Since I have been a little more adventurous in the kitchen, I wanted to try baking something pumpkiny other than a pie. I decided to give this recipe a try, which was inspired by Paula Deen’s recipe. At the second time making it, I tweaked it to make it a little more spicy. I had never made my own frosting before, but after making this really, really simple cream cheese frosting, I was hooked! It’s tough to find unprocessed cream cheese at the regular grocery store, so I bought it from Whole Foods. I used all organic ingredients, except for the sugar, canola oil, baking powder and baking soda.

I was running late for SF Food Wars Ultimate Cocktail Brunch, so I quickly made this cake for Satish to take to a friend’s going away potluck brunch. Just mixing the batter and putting it in the oven only took me about 10 minutes. Since I did not have time to let the cake cool and frost it myself, I left it all up to Satish and prayed for the best. He actually made the frosting while I got ready…it was that easy. The cake was out of the oven before I even had my boots on, so I got to direct Satish how to put the cake on cooling rack for faster cooling. I love making food that doesn’t take much effort.

This cake is a light alternative to a traditional pumpkin pie and pairs well with Traditional Chai, Pumpkin Chai or Indian-Spiced Pumpkin Latte!

Ingredients
Cake
4 eggs
1 1/4 cup sugar
1 cup canola oil
15 ounces pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoon freshly grated ginger
1 teaspoon ground star anise
1 teaspoon cardamom
1 teaspoon salt

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
2 1/2 cups confectioners’ (powdered) sugar
2 teaspoons vanilla extract
1/2 cup chopped walnuts

All of the ingredients needed to make the cake and frosting.

Eggs help bind all of the ingredients together.

Baking requires precision!

Combine all wet ingredients first and then pour in the mixed dry ingredients.

Method:
1. Preheat oven to 350 degrees and grease a 9×13 baking dish.
2. Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.
3. Mix flour, baking powder, baking soda, spices, and salt into another bowl.
4. Pour flour mixture into pumpkin mixture slowly and mix until incorporated and smooth.
5. Pour the batter into the baking dish and level out the batter.
6. Bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow to cool before removing from the dish or frosting, about 15 minutes.
8. While cake is baking, make the frosting. Combine cream cheese and butter in a bowl and mix until smooth with a fork, whisk or electric mixer. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the sugar slowly until you reach the desired consistency and level of sweetness. Stir in the vanilla and mix well.
9. When the cake has cooled, spread the frosting over the cake generously using a butter-knife or icing spatula. Sprinkle walnuts over the frosting.

I used a large, shallow baking sheet to yield a thinner cake that baked faster. You could easily use a 9x13 pan to get a thicker cake.

Satish made the cream cheese frosting using an electric mixer, but if the cream cheese and butter are softened enough, you can easily whip it with a fork.

Satish dressed up the cake by sprinkling chopped walnuts over the frosting.

Serve it with my Traditional Chai, Pumpkin Chai or Indian-Spiced Pumpkin Latte!

 

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