WOYP Day #68 Quick & Easy Minestrone

 

We’ve had cooler days and a lot of rain these past couple of weeks and I feel Fall is coming too early! This year sees to have whooshed by.. can’t believe we are already halfway through September!!

It was pouring cats and dogs all day today and all I could think of was Soup!! My first choice was this Tomato soup but then I began to crave something more filling and hearty…in comes a family fav.. Minestrone! This is my only soup of choice whenever I visit Olive Garden.

I couldn’t thank my stars enough for making me pick up Zucchini & Spinach on my grocery run yesterday, Minestrone today was meant to be haha! And I’m always stocked on canned beans so this was easy peasy. You also get a fair share of veggies and carbs, all in one big comforting bowl...yumm!

You will need:

2 tbsp Olive oil (I use extra-virgin)
4 cloves Garlic, chopped
1 large carrot, peeled and cut into small cubes
1/2 Red onion, chopped (can use yellow or white onion)
1/2 cup Green beans, cut into 1” pieces (or smaller)
1 (8oz) can Red Kidney beans, drained and rinsed
2 large Roma tomatoes, cubed
2 large handfuls of fresh spinach, washed
1/2 cup Zucchini, cut into thin discs
1/2 cup Macaroni pasta (or any small pasta)
Salt to taste
1 tsp dried Oregano
1/2 tsp Black pepper
Water as needed (or Vegetable stock if available)

Parmesan cheese, grated (optional)

Usually the pasta is cooked along with the rest of the ingredients but to speed things up I had the pasta cooking on one burner while I sautéed veggies on another burner.  Two pots I know, but I really needed this soup quick! :D I cooked the pasta only for 8 minutes in salted boiling water since the pasta will continue to cook in the soup. You don’t want over cooked mushy pasta!! Save the pasta water to thin the soup out. 

Heat the olive oil in a large pan. Add the chopped garlic and cook for 30 seconds, taking care not to burn it. Add the chopped carrots and onions. Saute until onions are soft. Now add the green beans (I used frozen) and cubed tomatoes. Cook until tomatoes are soft. Now stir in the red kidney beans and zucchini. Cook for a minute, then add plain water and pasta water (or vegetable stock) as needed and the cooked pasta. Season with salt to taste, pepper and the oregano. Remember the pasta water has salt too, so check for salt before adding more. Combine and bring to a rolling bowl on medium heat. Lower heat and simmer for 6-7 minutes. Lastly stir in the spinach and turn off heat. The hot soup will cook the spinach. 

 

 

Ladle into bowls and top with parmesan cheese if using. Serve warm. This was soooo comforting and perfect for the rainy evening. Enjoyed every bit of it though I did miss the Garlic breadsticks to dunk in the soup, hmmm that is for another day! :D 

Another version of the Minestrone here.

WOYP Day # 53 Spinach Corn Soup

We have had rainy, stormy days every now and then. Gloomy and cloud laden skies today, and plenty of rain. Though it is still warm outside, it felt like a Soup kind of day :) Spinach and Corn make a great combination in soup. This soup is light and is perfect with a sandwich to make a meal. 

Spinach Corn Soup: 
You will need: 

2 cups chopped Spinach
1/2 cup Yellow corn kernels (from a can, drained)
2 pods Garlic, finely chopped
2-2 1/2 cups water
1 tbsp Corn starch
Salt to taste
1/2 tsp Black pepper powder
2 tsp light Soy sauce
Salt to taste
1 tsp Sugar
2 tsp Oil

Heat oil in a saucepan. Add the chopped garlic and sauté until fragrant but not browned. Add the chopped spinach and corn. Cook for a minute until the spinach wilts but is still green, and then add water. Stir and then add the salt, pepper, soy sauce and sugar. Combine well and bring to a boil.Add little salt at a time, since the soy sauce is also salty.  Prepare a slurry of the corn starch using little water. Add to the boiling soup and stir. This will thicken the soup. Simmer and then turn off heat. Serve hot. 

That's it! A simple and heart warming soup for any season.

WOYP Day #39 Spinach, Corn and Pepper Mini Tarts

As a kid I enjoyed my mom’s mini Jam Tarts, warm, flaky and filled with gooey mixed fruit jam. Devoured typically in a minute or less :D I’ve used the same Tart dough in these Savory Spinach, Corn & Red bell pepper tarts. The filling is mildly spiced so the kids could eat it too, but you can totally amp the spice levels for adults. These tarts are small and are perfect as appetizers. 

If you don’t have individual tart pans, you can use silicone cupcake liners, a cupcake pan, or a multi design cupcake pan like the one I’ve used. Basically you need something to hold the sides up and form a “cup” to hold the filling. This can also be used in to make one large tart as well instead of individual tarts.

Like with any Tart dough, it is important to start with cold butter.

Easy Tart Dough:

1 1/4 cups All-purpose flour
1/2 tsp Salt
1/3 cup Cold, unsalted Butter
3-4 tbsp Cold Water

4” or 5” cookie cutter
Rolling pin
Tart pans, cupcake pan or cupcake silicone molds
Rice or Dried Beans (any kind)
Parchment Paper or Foil

In a medium bowl, measure out the flour. Add the salt and whisk to combine. Grate the butter over the bowl. Using a for or your fingertips rub the butter into the flour until it resembles bread crumbs. Alternately, you can also cut the butter into small cubes and using a pastry cutter, cut the butter into the flour. Add a tablespoon of water at a time and mix until the dough comes together. Roll into a ball and cover with cling wrap. Refrigerate for 30 minutes. Mom never used to chill the dough and she used to go about making the tart shells right away. I prefer to chill it since it is hot now and I felt it yielded a flakier shell. 

After 30 minutes, transfer dough to a lightly floured surface. Preheat oven to 400F. Roll the dough using a rolling pin, to 1/4” thickness. Using the cookie cutter cut circles and place in the cupcake pan. Gently press the dough to conform to the sides. Repeat with all the dough. Using a fork poke the dough in several places. This is called docking the dough, which prevents the tart from puffing up in the oven. 

Blind Bake the Tart Shells:

These Tart shells are blind baked, meaning they are baked first with either rice or dried beans to weigh the shells down, then baked without them and then a final quick bake with the prepared filling. 

Line each shell with a piece of parchment paper or foil and then pour little rice (or beans) into each shell. Bake for 8 minutes. Remove from oven, remove the rice with the parchment and return shells to the oven for another 4 minutes. Remove from oven, fill each shell with prepared filling. Bake for another 2-3 minutes until filling is heated through. Serve warm.

Spinach, corn and Red bell pepper filling:  
You will need:

1 recipe Tart dough (recipe above)
2 tbsp Oil
1/2 cup chopped Onion
2 tbsp Yellow corn
1/4 cup chopped Red bell pepper
3 pods Garlic,  minced
1/2 cup Spinach, finely chopped
1/4 tsp Dried Oregano
1/4 tsp Red chili flakes
Salt to taste
2 tbsp Heavy cream

Heat oil in pan. Add the minced garlic, onions and bell pepper. Cook for 3-4 minutes until onions and peppers are soft. Add the corn and chopped spinach and cook for 2 minutes.Season with salt and add the chili flakes and dried Oregano. Combine well. Lastly add the cream and combine, cook for a minute and turn off heat.

Allow to cool before filling the shells, you don’t want the hot filling to make the shells soggy. 

We enjoyed these Savory tarts and I see more tarts in the future :D Thanks to my mom for a foolproof tart recipe!

WOYP Day #34 Phulkas & Palak Chole

Phulkas are similar to Rotis/Chapatis made with a whole-wheat flour dough but using a different method. They are cooked partially on a pan and partially on a direct flame. This imparts a smoky flavor to the Phulkas. It also makes them light. 

Phulkas can be paired with any curry. We had ours with a creamed Spinach & Chickpea curry a.k.a Palak Chole. Palak translates to Spinach in Hindi and Chole is Chickpeas. 

Phulkas:

You will need:

1 cup Whole wheat flour plus more for rolling
1/2 tsp Salt
1 tbsp Oil
1/2- 3/4 cup Warm water 

In a medium bowl, combine the flour, salt & oil. Add the warm water as needed to make a soft dough. Knead into a ball. Cover and set aside for 15 minutes.

Knead well and divide into small balls. Dip each ball in wheat flour and roll into a 4” thin disc. Heat a pan on medium and on another burner, a roti griddle on medium heat.

Place the rolled phulka on the hot pan and cook for 20 seconds. When you see bubbles appear flip to the other side. Cook for another 15 seconds and move it to the Roti Griddle (like shown in the picture below) Watch as the Phulka slowly puffs up. My boys were fascinated looking at it balloon up and my younger one thought it was floating on the griddle :D Flip and cook the other side briefly, remove to a plate. Immediately apply ghee and serve hot. 

Repeat with the remaining dough making sure to apply ghee while still hot. 

Palak Chole: 

 
You will need:

1 8oz can Chickpeas (or 1 cup dried chickpeas soaked overnight)
1 large bunch Spinach
1/2 cup Cilantro
3 green chilies
2 tbsp Oil
1 Onion finely chopped
1 Tomato finely chopped
1 tbsp Coriander powder
2 tsp Red chili powder
1 tsp Anardana powder (from dried Pomegranate seeds)
1/2 tsp Garam masala
Salt to taste

 

If using canned chickpeas, bring contents of the can to a boil in a pan. Drain and set aside. If using soaked chickpeas, pressure cook chickpeas with water and little salt. Drain and set aside until ready to use. 

Wash spinach and blanch in hot water for 5 minutes. Remove immediately and run under cold water. Grind to a smooth paste with cilantro and green chillies.

Heat oil in a pan. Add the chopped onions and sauté until soft. Add the ginger garlic paste, cook until fragrant. Add the chopped tomatoes, coriander powder, red chili powder and anardana powder. Season with salt. Combine and cook for 4-5 minutes until tomatoes are soft and spices lose the raw smell.

Now stir in the chickpeas and prepared Spinach paste. Combine well and cook on medium heat. Add Garam masala. Bring to a simmering boil and adjust salt if needed.

Serve hot with Phulkas.

WoYP Day #22 - Palak (Spinach leaf) Chaat

Palak (Spinach) chaat is deep fried spinach leaves topped with a melange of onions, tasty chutneys and toppings. It’s a great combination of spicy, sweet, crunchy - all akin to drool worthy chaat.

For this chaat, you will need larger leaves of Spinach. Wide, large leaves are easy to fry and almost forms a ‘plate’ in itself to hold all the toppings. If you don’t come across large ones, medium sized leaves will do too. 

 

You will need:

For the Fried Spinach:
8-10 large Spinach leaves, washed and wiped dry
1/2 cup Gram flour (Besan)
2 tbsp Rice flour
1/4 tsp Ajjwain (Carom seeds)
1/2 tsp Kashmiri Red chili powder
1/4 tsp Chaat masala
Salt to taste
Water, as needed
Oil to fry

For the Chaat:

1/4 cup chopped onions
Mint chutney
Tamarind chutney (Meeta)
2 tbsp Chopped cilantro
1 tsp Kashmiri red chili powder
1 tsp Chaat masala
1/4 cup yoghurt, lightly beaten
1/4 tsp Sugar
1/4 tsp Salt
1/2 cup Fine Sev

In a deep pan, heat 2 inches of oil. Meanwhile in a medium bowl, combine the Besan, rice flour, salt, ajjwain, red chili powder and chaat masala. Stir and add water little at a time to make a thick flowing batter. When the oil is hot, dip each leaf in the batter and drop it in the oil. Fry for 30 seconds on each side until crisp and brown. Remove and drain briefly on a paper towel lined plate. Fry the remaining spinach leaves and drain the excess oil.

To assemble:

 

Place one fried leaf on a plate or several if they are medium sized. Lightly beat the yoghurt with little water, salt and sugar. Top the fried spinach leaf with a tablespoon of chopped onions. Top with a spoonful of mint chutney and tamarind chutney. Drizzle a spoon or two of the beaten yoghurt. 

 
Sprinkle a generous pinch of chaat masala and red chili powder on top. Lastly add the sev and chopped cilantro. Serve right away.

Adjust quantities of chutneys to suit your taste. Hope you enjoy this crunchy chaat!

WoYP Day #19 Instant Spinach Onion Dosa

This dosa batter does not require soaking or grinding and is instant which means you can have crispy, healthy dosas ready in under 30 minutes. We all need such recipes in our arsenal for busy times. 

You will need:

2 cups Rice flour

1 tsp Cumin seeds

2 tsp Salt

2 tbsp Semolina (Sooji/Rava)

3 1/2 - 4 cups Water

Oil

1/2 cup chopped onion

To grind:

1 large bunch Spinach, washed

4 green chilies

1/2” piece Ginger 

Blanch spinach in hot water, cool and grind to a smooth paste with green chilies and ginger.

In a large bowl, combine rice flour, semolina, cumin seeds, salt and the prepared puree. Add 2 cups water and whisk to make a thin batter with no lumps. Add more water if needed. The consistency should be thin. if batter is thick you will not get lacy,crisp dosas. Set aside for 20 minutes.

Heat a large dosa (crepe) pan. Apply oil generously using a pastry brush. When hot, sprinkle a tablespoon or two of chopped onions on the pan. Pour 1/2 cup - 3/4 cup batter evenly over the onions. Spread a teaspoon of oil on top. Cover and cook on high heat for 3 minutes. Remove lid and continue to cook until the dosa is crisp  and browning on the edges. 

Remove gently and serve with chutney. Repeat the process to make more dosas.

These are best eaten hot and right after they are made. 

Easy Coconut chutney: 

1/4 cup split Dalia (Roasted Bengal gram - pappu)

1/2 cup fresh grated coconut

3 green chillies

A handful fresh cilantro

3-4 large mint leaves

1 tsp Tamarind pulp/paste

1 tsp Jaggery 

Salt to taste

Seasoning:

Heat 1 tsp oil in small pan. Add 1/2 tsp Mustard seeds and few curry leaves. Add a pinch of hing (asafoetida). 

Grind above ingredients into a smooth paste using water as needed. Transfer to a bowl. Top with prepared seasoning, stir to combine and serve.

What's on Your Plate? Day #17 - Black Eyed Peas & Spinach curry

I’ve went MIA for a few days there..got busy baking but didn’t stop cooking though, just didn’t get a chance to sit down and update it here :) Made this hearty Black eyed peas and Spinach curry, its a one pot dish and comes together fairly quickly. I’ve used frozen black eyed peas since I can never remember to soak beans ahead of time, but if you have dried beans on hand, soak them for 6-7 hours or overnight and proceed with the recipe.

You will need:

2 cups frozen Black eyed peas, rinsed
1 large bunch spinach, rinsed and cut
1 onion, thinly sliced
1.5 cups Tomato puree (from fresh tomatoes)
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tbsp Ginger Garlic paste
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Kashmiri red chili powder
1/2 tsp Garam masala
2 tbsp Heavy cream (optional)
Salt to taste

Heat oil in a pressure cooker. Add the mustard seeds and cumin seeds. When it splutters add the sliced onions and sauté until soft and translucent. Add the ginger garlic paste and saute until fragrant. Now add the chopped spinach and saute for a few seconds. Add the tomato puree next and the coriander powder, cumin powder & red chili powder. Combine and cook on medium heat for 3-4 minutes. Now add the frozen black eyed peas, garam masala and salt to taste. Add 2 cups water and stir to combine. Place cooker lid and place weight. Turn heat to high and cook for 3-4 whistles. 

If you don’t have a pressure cooker, you can cook the beans separately and follow the recipe as is.Cook on medium heat for 8-10 minutes. We had this curry with Chapatis, the kids enjoyed it, thankfully! Got Spinach and Beans into them successfully, that’s a score! :D

 

What's on Your Plate? Day #7 Spinach Mint Rice

 Yay it's Friday!! With everyone at home it has been a long exhausting week. Wanted to keep things simple and made a quick and easy rice dish.Packed with the goodness of spinach and veggies, this makes for a nutritious meal.

Spinach Mint Rice 

 
You will need:

3 cups cooked Basmati rice, cooled
1.5 cups assorted cut veggies - Cauliflower, carrots, Peas & Corn
2 cups packed Spinach leaves, washed
4 Green chilies
1/4 cup Mint leaves
1/2 cup fresh Cilantro
1 tbsp Ginger Garlic paste 

3 tbsp Oil
1 onion, thinly sliced
1/2 tsp Cumin seeds
1/4 tsp Turmeric
2 tsp Coriander powder
1 tsp Red chili powder (adjust to taste)
1/2 tsp Garam masala
Salt to taste
1-2 tsp Lemon juice 

Blanch spinach in hot water for 2 minutes, drain and run under cold water. Purée spinach with green chilies, mint leaves & coriander leaves. Set aside.

Boil veggies in water until done, drain and reserve.

Heat oil in a pan. Add cumin seeds and when it begins to splutter add sliced onions and sauté until done. Add ginger garlic paste and cook for 30 seconds until fragrant. Add Turmeric, Coriander powder &  Red chili powder. Cook for a min and then add prepared spinach mint paste. Cook for 3 minutes and then add the cooked veggies & corn. Combine well and then add the cooked rice. Season with salt to taste and mix well. Add Garam masala & lemon juice. Give one final stir and turn off heat. 

Have a wonderful weekend! :)