Easy meals…sandwich!

Thursday 21 May 2009 | Posted by Kishi | Easy Cooking,Sandwich

roasted veggies with bread
Sandwiches are a commonly fashionable sort of food. We take them to work, kids love it at school, picnics…Here is my take on an easy meal!

ROASTED VEGETABLES FOR SANDWICH

Ingredient /Amount
Peppers 2 each
Tomatoes 2 each
Garlic 3-4 cloves
Zucchini 2 each
Eggplant 1 each
Mushrooms 10 each
Balsamic Marinade 1 recipe
Salt t.t
Pepper t.t
Olive Oil As Needed

METHOD

Peppers: Wash and roast peppers on an open flame, then place in a large bowl and cover with plastic wrap. Allow peppers to sit for 30 minutes. Remove skins and seeds, and then cut into julienne strips.

Tomatoes: Wash and cut off the stem end, then cut tomatoes into quarters. Lie on butter paper-lined pan and toss with olive oil, salt, and pepper. Roast in the oven until slightly browned and shrivelled.

Garlic: Peel garlic cloves and place in a pan. Cover with oil and cover pan with foil. Place in the oven and roast until aromatic and brown. Reserve the oil for other applications-use it for pasta’s preferably!

Zucchini: Cut off the ends, and cut in half length wise. Lie on butter paper-lined pan and toss with olive oil, salt, and pepper. Place in the oven and roast until golden brown and soft. When cool, cut them into julienne strips on a bias.

Eggplant: Wash eggplant, peel skin off, and cut off ends. Cut into ¼”-thick disks and place in a strainer (sieve aka colander). Create layers of eggplant and salt each layer very well. Place colander in a bowl and allow to sit for 2 hours, or until eggplant is softened. Rinse eggplant and toss with olive oil and grill (or sauté). When cool, cut into julienne strips.

Button Mushrooms: Remove stems from mushrooms, trying to keep the cap intact and whole, then place into the Balsamic marinade. Moisten all of the caps and line up in pans. Allow mushrooms to sit overnight or at least for a few hours. When ready, grill the mushrooms until the centres are softened.

So for the sandwich:

Roasted Vegetables 1 recipe
Bread 1 loaf pick from any bakery around your house, baguette or cracked wheat…not much choice in Delhi to be true!
Jack Cheese/cheddar cheese or fresh mozzarella 10-12 slices. Or crumble with hands for the latter
Balsamic Vinaigrette 1 recipe (look in the recipe section of the blog)
Lettuce, half leaves 1 head

METHOD
1. To assemble the sandwich, place the lettuce on the bottom piece of bread, toss all vegetables except the mushrooms in enough balsamic vinaigrette to moisten them, and then place them on top of the lettuce. Top the vegetables with mushrooms and the cheese…I really like fresh mozzarella, which I melt in the microwave for just 10 second before adding. So it’s nice soft and gooey. Place top on and cut in half on a bias.

When you try -play around with different dressings, I personally love honey mustard 🙂

My advice: Do it a day before and make your life trouble-free! Sometimes spare some vegetable and store them in zip locks and make salads with the same!

Question:
The roasting of all of these vegetables should be done the day before?? WHY??
Answer:
You try it and let me know… 😉

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Accompaniment to soups/salads-croutons

Wednesday 13 May 2009 | Posted by Kishi | Easy Cooking,Salads

BreadLots of things going on at work front. Made something easy and undemanding. Sharing with you guys!

GARLIC CROUTONS

Ingredients/Amount
Bread, crust off, 1/3” dice ½ loaf
Roasted garlic, peeled 1 head
Pure olive oil ½ Cup
Salt t.t.
Method for the Garlic Croutons
1. Dice the bread and place into a large bowl.
2. In a blender add the roasted garlic cloves and oil. Blend until smooth.
3. Toss the bread lightly with the garlic oil and add to a half sheet pan.
4. Bake in a 325°F oven until lightly browned and crisp.

Have a big bowl of tomato soup with crouton or simple lettuce with parmesan cheese with lemon and red chilli flakes!!! Yummy!

PS- Croutons are habitually cubed and seasoned, that is used to add texture and flavour to the items you are eating them with. But to make your kids happy get the shape cutters and cut the croutons in star/heart/flowers shapes! Might tempt them to try something they are averse too!

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Herb Oil

Tuesday 5 May 2009 | Posted by Kishi | Dressings,Herbs

Herb OilHerb oil is uncomplicated to put together, appealing to look at, endlessly useful in food preparation and make delightful gifts for adventurous friends who love to cook.

Ingredient/Amount
Oregano, thyme, basil leaves, fresh ¼ cup.
Garlic clove 2 ea.
Olive oil 1 cup
Canola oil 1 cup

Method
1. Combine all ingredients in saucepan. Heat to 200°F. Maintain at that temperature for 30 minutes.
2. Put in a bottle and store.

P.S. – You can also add pink peppercorns, fresh chillies or allspice berries and store in a transparent bottle!

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Don’t get sauté make sauté :)

Wednesday 29 April 2009 | Posted by Kishi | Saute

With the heat sometimes cooking, eating all seem like a dreary job. Weather is searing, eating out can be not as much fun with the scorching heat and I am in no mood to take chances with the way the tummy bug is going on. So I’m taking it easy. Confined indoor as much as possible and cook something appetizing and light. I had to go to INA to get some ingredients for my work. I must tell you that place is “cloud nine “for somebody who is hunting for ingredients though there are times I hope it was a bit cleaner.

My sabji vala bhiya (vegetable vendor) had a lot of interesting produce come in. Endives, Brussels sprouts, radicchio. He was keen I tried these organic baby carrots from Bangalore. I picked up 2 bunches and some asparagus.

Asparagus is a big part of Chinese and British meal. I have tried white asparagus in US but in Delhi I find it infrequently. And it is very luxurious.

Did you know leaves of asparagus plant are needle like?

Got home and made this:

Ingredients:

2 bunch baby carrots cut off stems and peel
10-12 asparagus
1 small shallot, thinly sliced (red onion if you can’t find shallots)
1 clove garlic, minced
2 tablespoons extra virgin olive oil
Sea salt and fresh ground black pepper to taste

Trim off sturdy ends from asparagus and cut into 2 inch pieces at a diagonal. Blanch carrots and asparagus in salted boiling water for 2 minutes or till done. Do away with water and drain. In a large sauté pan, heat olive oil and add in shallots and garlic and sauté for 30 seconds or until garlic is fragrant. Add the blanched carrots and asparagus and sauté for 2 more minutes. Season to taste with salt and pepper and serve hot.

Serve it with Honey mustard dressing or Spicy Mustard Dip.

Simple and Delicious!
saute

 

 

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