Spiced Eggplant, Cauliflower and Chickpea Salad

Salads are basis of all diet programs. Eat more veggies!

And that’s where we falter. After a while the green salad becomes boring. We start craving carbs and bolder spicier flavors.

Before Vipul reaches that point, I made him a bold and spiced eggplant-cauliflower and chickpeas salad. Roasted eggplant and cauliflower make a “warm and nourishing” base for this salad. It has that “feel good” effect of a fulfilling meal on a cold winter night. The flavors are reminiscent of Indian curries – cumin, coriander and red chili powder. Paired with protein powerhouse of chickpeas and crunch of other veggies like celery and radishes, this was a complete meal.

I topped mine with diced cooked chicken sausage for an extra boost but any other protein would work just fine. Vipul had his as is and was blown away by the flavors of eggplant, roasted cauliflower and lemony-mustard flavors of the chickpeas.

Don’t be daunted by the long list of ingredients. The hands on prep is really easy and mostly it is the oven that does the work. It roasts and caramelizes the eggplant and cauliflower and brings out their natural flavors. This is probably the only way I will eat eggplant – ever!

Use a Chinese or Indian eggplant that has a thin skin rather than the globe one that I used. The skin was a bit tough on roasting. Or maybe I should have peeled it before roasting.

I am loving this diet phase of Vipul’s. I get to try new recipes, new vegetables ( fennel, butternut squash, and now eggplants!) and he gets a fresh home cooked meal every night! Bring it on weight loss 🙂

Spiced Eggplant, Cauliflower and Chickpeas Salad Recipe

• 1 cup cauliflower florets sliced
• 1/2 eggplant sliced into rounds ( any 1/4 inch thick)
• 2 tablespoon olive oil, divided
• 2 teaspoons cumin seeds, divided
• 2 teaspoons coriander powder, divided
• 1 teaspoon chili powder, divided
• Salt to taste
• 1 15 oz can chickpeas drained and rinsed thoroughly
• 2 celery sticks diced
• 4-5 small red radishes diced
• 1/4 red onion diced
• 1/4 cup pre-cooked edamame pods
• 1 teaspoon mustard
• 2 teaspoons lemon juice
• Salt to taste

1. Pre-heat oven to 375 F.

While the oven pre-heats, lay cauliflower and eggplant on two baking sheets in a single layer. ( I used a bowl and foil as I don’t have baking sheets in temporary accommodation here; but baking sheets will give even results). Lightly sear the eggplant in a cross hatch/tic-tac-toe pattern  with knife on both sides.

2. Oil the eggplants and cauliflower. Then add the spices  (cumin, coriander,, chili) and salt. Toss the veggies to make sure that the spices cover it.

(Alternately prep these in a bowl and then layer them on baking sheets)

3. Bake the cauliflower and eggplant for about 30 – 40 minutes till they are golden brown. Depending on how thick the eggplant slices are they may need additional time. Keep them in till they looked cooked and their sides curl up.

4. In another bowl, mix mustard, lemon juice and salt. Marinate the celery, edamame, chickpeas, red onion and radishes in the mustard-lemon mix. Taste and adjust seasonings. Set aside.

5. Once the cauliflower and eggplant are done, take them out. Start with eggplant as a base, layer cauliflower over the eggplant circles and then top with the chickpeas-veggie mix.

Serve warm.

Shaved Fennel and Radish Slaw in Citrus Dressing

190 lbs!! Are you sure? I asked Vipul last Thursday as he walked in from his doctor’s appointment. 

Yea, and even the blood pressure is higher than normal. And I suspect my triglycerides are also on higher side. 

Probably even my cortisol. 

It’s not the first time we are dealing with weight gain and high BP. Vipul has been struggling with this for years now and with exercise and diet we have managed to keep it under control. But the last couple of months have been especially stressful. Between the apartment hunting, school search, finding a doctor for both Varun and me; its been hectic to say the least.

Not to mention some drama on my part as I adjust to staying at home while Vipul and Varun go off in the mornings to their busy schedules.Also we have been eating out a lot while out between appointments.

So, now that we are a bit settled on apartment/school/doctor/midwife/car front, its time to focus on eating right. Playing with Varun and walking to work has incorporated some exercise in Vipul’s routine; its time to eat more veggies.

The other flip side to our move also has been that Varun has stopped eating veggies. He will have occasional carrots and peas but nothing else. Our hope is that by incorporating more veggies in our daily routine, we will set a good example for Varun!

South Beach diet has worked well for us in the past – with its focus on veggies, fruits, proteins, complex carbs and fats. Its easier for the entire family to adopt this diet. Vipul is starting with Phase One to eliminate cravings and kickstart his diet while Varun and I will be on Phase Three which focuses on healthy eating habits for life. Their one principle I love is to eat a lot of variety of vegetables at every meal and eat good fat to help body absorb vitamins. That’s one thing advocated by couple of other blogs that I follow: 100 days of Real Food and Deliciously Organic.

To start the diet, I made fennel and radish slaw to go with salmon.

I have never cooked with fennel bulb before so I didn’t really know what to expect or if Vipul would like it. I know it has a strong taste which can be mellowed with lemon juice. So I went ahead, thinly sliced the fennel bulb and marinated it in lemon-orange juice, seasoned it. And served it raw with thinly sliced radishes.

Layered over baby spinach and skillet grilled salmon, it was a pair made in heaven. It didn’t taste like diet food at all. Flavorful, crunchy, colorful – now we are talking.

Shaved Fennel and Radish Slaw in Citrus Dressing Recipe

• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoon freshly squeezed orange juice
• 1/2 teaspoon freshly ground black pepper
• Pinch of paprika
• Salt to taste
• 1 Small bulk fennel thinly sliced
• 4-5 radishes thinly sliced

1. Mix all the citrus dressing ingredients in a bowl (from lemon juice through salt). Place the fennel slices in the citrus dressing for at least 30 minutes.

2. Remove fennel slices from the citrus dressing and layer them with radishes.

Spoon the dressing over the slaw. Or over the fish.

Serve at room temperature.

Butternut Squash and Black Beans Burgers

Taking a break from the desserts that I have been posting here lately, I wanted to share with you a recipe for a really tasty, sweet and spicy veggie burger. After all a little bit of spice is nice.

No, no, I hope I didn’t lose you at “veggie” or the “spicy” part. These are damn good vegetarian burgers. Vipul who doesn’t care for veggie burgers enjoyed them . Thats saying a lot! And hence the atypical second post for today.

Butternut squash is so good for us – fiber, beta carotene, loaded with Vitamin A and C and even folate – it is a super food in itself. Pair it with black beans – a protein powerhouse- you have a healthy and filling burger. A can of black beans saves some hassle and roasting the squash brings out its natural sweetness. Paired with some chili powder, cumin and ginger, the patty dough is tasty as is.

Mustard and ketchup are the simple accompaniments to keep the focus on the flavors of the patty.

The best part, it can be made ahead and kept frozen for a quick weeknight healthy meal.

Give it a try this weekend. I guarantee even pickiest of eaters will love it.

Butternut Squash and Black Bean Burgers Recipe

• 2 cups butternut squash, peeled and cubed
• 1 teaspoon olive oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 + 1/2 teaspoon salt
• 1 can black beans, drained
• 1/2 inch knob of ginger root, grated
• 1/4 teaspoon green chili pepper finely diced
• 1 tablespoon lemon juice
• 2 tablespoons freshly chopped cilantro leaves
• 1/4 cup bread crumbs
• 1 tablespoon canola oil to fry the patties

1. Preheat the oven to 350 F. Toss the squash cubes with olive oil, cumin seeds, chili powder and salt. Bake for 30 mins till tender. It should be easy to mash them up with a spoon.

2. In the meantime, wash the black beans well and marinate them in lemon juice, ginger root, green chili pepper and salt. Set aside till the squash is done.

3. Remove the squash from the oven. Let it cool a bit. Mash it well with back of a spoon.

4. Mix the squash, black beans and bread crumbs. Taste and adjust seasonings. Shape into patties.

5. Heat oil in a frying pan and fry the patties about a minute or two on each side taking care not to char them.

Serve them on sandwich or burger or in enchiladas or simply as is with a bit of mustard and ketchup!

Cardamom Poached Pears in Red Wine Sauce

With holiday season in full swing, we all want recipes that can be made ahead, look like ton of work but are actually quick and easy. Poached pears fall in that category. Easy to make ahead, elegant and inexpensive – as all ingredients are seasonal.

Or perhaps you have some fruit and left over wine from the party last night and are looking for a new way to use it all up.

This dessert wins on all categories: fruit based, nut and dairy free and is light. And the red hue is very appealing. Based on what you pair with it can be dressed up ( puff pastry, custard, candied fruits) or had simply in a rustic wine sauce or just fresh diced fruits (kiwi, pomegranate and oranges would complement the flavors fabulously). It can be individually plated ( or served in wine glasses with a bit of creme anglaise to stabilize the base) for smaller gatherings or served in a platter for a potluck party.

Oh, and citrus and cardamom perfumes the entire house. As Candice Olson would say, Simply Divine!

Note:

1. I didn’t core the pears but I have seen recipes that quarter or halve the pears and remove the seeds. Probably makes eating them easier but I find the whole pears look more fancy.If you do halve or quarter, the pears will poach sooner than what the recipe below calls for. Keep an eye out for tender but not mushy pears.

2. You can use All Spice or Nutmeg instead of cardamom. I used what I had on hand. I had a gift pack of pepper, mace and cardamom spices from our trip to Nilgiris, Ooty, India.

Cardamom Poached Pears in Red Wine Sauce Recipe

• 2 Bosc or Bartlett pears
• 1 cup red wine
• 1 – 1 1/2 cups water
• 1/2 cup freshly squeezed orange juice
• 1/2 small orange thinly sliced (like a cutie orange)
• 2 tablespoons sugar
• 7-8 cardamom pods peeled and seeds crushed.
• 4 black peppercorns

1. Mix all the ingredients (except the pears) in a saucepan. Bring it to a boil and then reduce to a simmer.

2. In the meantime, peel and remove the bottom brown bit from the pear ( the brown bit is from its blossom flower). Slice it at the bottom to make it stand upright.

Optionally, halve or quarter the pear and scoop out the seeds.

3. Submerge the pears in the saucepan. Add water if necessary to cover the pears. Cover and let simmer on low to medium low heat for about 30 minutes or till tender. Test with a fork or a spoon.

Keep ladling the wine mix over the pears if they are not fully submerged. Rotate the pears carefully midway through for even poaching.

4. Scoop the pears out and set aside in the refrigerator to chill for at least 4 hours.

5. Reduce the wine and spices mix to half or even third of the volume on high heat. Chill this reduction as well.

To serve, arrange the pears on a platter. Spoon the reduction over the pears to get a shiny glaze.

Serve chilled with remaining reduced sauce.

Cucumber Guacamole Sandwiches

Don’t you feel hungry when you are at home all day?

It happens to me all the time. I want to nibble on something here and there. A bit of this and that. We have stocked up on a lot of fruits and veggies just so that Varun and I can snack healthy. Varun enjoys his fruits but not vegetables. I am trying to introduce veggies back in his diet.

Carrots with hummus, celery sticks with peanut butter, cucumber sandwiches is what I have planed for this week. Serving carrots in avocado boats filled with hummus or cheese and baby tomatoes as flower seems to make it more appealing for him. So far he has had carrots, cucumber and cheese but hasn’t touch the hummus or celery. Baby steps.

To make this more adult friendly and filling, I made cucumber sandwiches. A fresh take on using guacamole and cucumbers and making them into finger food. They are perfect with good fat, veggies and a satisfying crunch. Made ahead, they are perfect as appetizers or h’ordeuvres for a party.

Fresh home guacamole is always best ( no preservatives) but store-bought one can work in a pinch. Especially during these busy holiday weekends when we are trying to do multiple things – shop for gifts, deck the halls, setup the tree, bake, attend gatherings etc.

I had them with my cuppa yesterday and they kept me full till dinner.

Any variety of cucumber works though I think English would be lovely. Zucchini rounds work as an alternative.You can top the guacamole with nuts or smoked salmon or even tofu to make it more filling and for that added boost of protein and vitamins. I suppose goat cheese, finely diced sun-dried tomato and anchovies would make a festive party filling.

Give them a try today. You probably already have everything you need in your fridge already!

Cucumber Guacamole Sandwiches Recipe

• 1/2 Cucumber or Zucchini sliced into rounds
• 2 – 3 tablespoon pesto (optional)
• 1 Ripe Avocado
• 1/4 – 1/2 habernaro chilli pepper
• 1/4 red onion thinly sliced
• 1  – 2 teaspoon lemon juice
• 1/2 teaspoon smoked paprika
• Handful of fresh cilantro leaves finely chopped
• Salt to taste

1. Slice the cucumber or zucchini and arrange on a platter. Smear wee bit of pesto on half of the round. You don’t want the pesto to overpower the taste but a bit enhances the flavors. Set aside.

2. Cut and de seed the avocado. Mash its pulp in a bowl. Add rest of the ingredients. Mix well. Taste and adjust salt and lemon juice per taste.

3. Add a dollop of guacamole on the pesto smeared rounds. Cover with remaining rounds.

Serve immediately.

Happy snacking.

Baked Basil Pesto Chicken Breast with Spanish Rice

One of the first few things that we cooked in our apartment post the move, is basil pesto chicken with spanish rice. A staple at our house, this is one complete meal that can be cooked in about 30 – 40 mins. Its rich with veggies, protein and is gluten-free.

It comes together with the starter ingredients listed in my previous post on setting up a new kitchen. Leftovers make a flavorful lunch the next day.Serve with a green salad to add more veggies or with some garlic bread and wine to make it more festive.

Note:

1. Cooking time will vary based on rice used. Jasmine rice will cook faster than brown rice or basmati rice. Follow the timing instructions from the rice packet.

2. Rice to liquid ratio will also vary by the kind of rice used. Basmati rice uses 1: 2 while jasmine needs 1: 1 1/4. Follow this proportion from the rice cooking instructions. For drier rice, use 1/4 cup less liquid than mentioned on the directions.

Baked Basil Pesto Chicken Recipe 

• 2 Chicken breasts thawed and cut into 1 – 2 inch cubes

For Marinade

• 1 teaspoon garlic, finely diced
• 2 tablespoons pesto sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon parsley (dried)
• 1/2 teaspoon oregano (dried)
• Salt and pepper to taste
• 1 teaspoon olive oil

For Baking 

• 1 teaspoon olive oil
• 2 tablespoon pesto sauce

1. Marinade the chicken breasts with all the ingredients listed above and set aside for at least 15 mins. You can use the time to make and prep the Spanish Rice ( recipe below).

2. Preheat the oven to 350 F ( 180 C).

3. Grease an oven safe dish with olive oil. Spread 1 tablespoon of pesto over it. Layer the chicken over the pesto taking care not to overlap them. Spread the remaining pesto over the chicken.

Wrap foil over the baking dish.

4. Bake for 10 – 11 mins. Test with a fork to ensure juicy but cooked chicken.

Serve warm.

Spanish Rice Recipe

• 1 teaspoon canola oil
• 1 teaspoon finely diced garlic
• 1/2 red onion finely chopped
• 1/2 red bell pepper finely chopped
• 2-3 brocollini florets finely chopped ( including their stems)
• 1 roma tomato finely chopped
• 1/2 teaspoon paprika
• 1 cup long grain rice
• 1 1/2 cups – 2 cups chicken broth or water
• Salt to taste

1. Heat oil in a pot and add garlic. Once the garlic sizzles ( but is not brown yet), add onion. Cook till the onion is translucent for about 2 mins.

2. Add pepper and brocollini and sauté them for  a minute. Then add the roma tomato. Cook for another 2- 3 minutes till the tomatoes cook and wilt.

3. Add rice and sauté for another minute allowing rice to cook in the juices from the veggies.

4. Now add the chicken stock. or water. Add paprika and salt to taste. Stir well. Cook on medium flame for about 10 minutes till rice is cooked.

Serve warm.

Enjoy!