Blog Archives

Healthy Veggie Loaded Artichoke Dip

IMG_4543

Need I say more?

Dips are something I cannot eat in moderation. Salsa’s and Hummus are ok. They can be had without restraint. Possibly some seven layer dips. But what about the warm cheesy dips? They are inviting and very scrumptious.

In restaurants, I manage to finish the dip as I eat it as is.

So much cheese can’t really be good for anyone in a single serving. But sometimes heart (or rather taste buds) don’t listen to your brain and then next think we know is that the dip bowl is empty! Now satisfaction kicks in. Later regret kicks in.

I needed something that was amazing to taste with no regrets.

That’s where a healthified artichoke Spinach dip came into picture.

Its full of veggies and using less cheese compared to traditional recipes. Thick Yogurt is what gives it extra creaminess and protein without the excess fat.

We topped it with finely diced bell pepper and ate them with veggies ( as well as multi grain toast fingers) for a filling afternoon snack.

It makes about 3 cups of dip and can be made ahead, frozen and then thawed before serving. We have a stash in our freeze for days when the baby arrives and we are hungry for “something fun/interesting”. It tastes yummy even as is out of the fridge.

IMG_4547

Healthy Veggie Loaded Artichoke Dip Recipe

Makes ~ 3 cups of dip

  • 1 can Artichoke hearts drained and coarsely chopped
  • 1 cup frozen chopped spinach, thawed and water removed
  • 1 cup milk , divided
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon paprika
  • 1/2 cup grated parmesan
  • 1/2 Greek yogurt
  • 1/4 goat cheese
  • Salt to taste
  • 1/4 cup finely diced bell pepper and red onion ( for Garnish)

1.  In a skillet, add artichoke hearts, spinach, 1/2 cup milk, garlic, cumin seeds and paprika. Mix well and let cook for a few minutes on medium-low heat.

2. Stir in the parmesan cheese and let cook for another 2-3 minutes till the cheese melts and is incorporated in the mixture.  Lower the heat if necessary. Once cooked, let cool for a couple of minutes.

3. In the meantime, in a bowl, whip greek yogurt with goat cheese. Set aside.

4. Once the artichoke-spinach mixture is cooled, blend it till desired consistency. I like the dip to be smooth with some chunks of artichoke. Skip this step if you like the dip to be chunky.

5. Add the yogurt – goat cheese mixture to the artichoke mixture. Add salt. Mix well.

6. Top with bell pepper and red onions.

Serve immediately or freeze for later use.

Advertisements

Spiced Eggplant, Cauliflower and Chickpea Salad

Spiced and Roasted 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.

Spiced and Roasted Eggplant, cauliflower and chickpea salad

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.

Spiced and Roasted Eggplant, cauliflower and chickpea salad

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.

Spiced and Roasted Eggplant, cauliflower and chickpea salad

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 and Roasted Eggplant, cauliflower and chickpea salad

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.

Berry Blue Blueberry 2 Ingredient IceCream

Blueberry icecream

Yea, just 2 ingredients. Vegan, dairy free, gluten free, no eggs, no refined sugar. No ice-cream maker needed. Intrigued? Read on.

You guessed one ingredient -its blueberry ( in this case). And the other one is…you would know if you spend time on pinterest and foodgawker. Its the hottest trend in homemade ice creams. Its frozen banana!

Yup,instead of throwing out those ripe,ugly, black speckled bananas, stick them in the freezer for a day till they are solid. Its better to peel them before freezing. Blend the frozen bananas and frozen berries ( or any other fruit of your choice) and you have ice-cream!

It doesn’t get icy,its creamy and its almost instantaneous without any churning or stirring.

The downside, you will want to make it again and again! I already have many ideas in mind – roasted almond, saffron and pistachio, mango, chickoo, tender coconut and not to mention lychee and custard apples when they are in season. Yum!

Blueberry icecream2

Blueberry Icecream Recipe

  • 1 1/2 frozen bananas
  • 1/2 – 3/4  cup frozen blueberries  (use less if you want a less blueberry flavor)

1.  Coarsely chop the bananas.

2. Blend the blueberries and bananas till mixed through.

3. Freeze in an airtight container if a bit soft for half an hour

Serve with coarsely chopped pistachios or a red cherry or whipped cream.

Delicious Pineapple Rasam

Pineapple Rasam

Traditionally when my aunt used to make pudachi vadi, she used to serve it with Srikhand – a very sweet rich creamy Indian dessert. I didn’t want to make or buy anything that rich but knew that we would need a little something a couple of hours later after eating the vadi’s.

Anand brought home made rasam recently when we met for dinner and I thought rice and rasam would be a perfect complement to the hearty pudachi vadi. A twist to the traditional rasam, a pineapple rasam is a sweet and sour soup that can be served as is or with rice and a dollop of ghee. Its one of those simple dishes that make weeknight cooking a breeze and yet with its variations (tomato, garlic, ginger, lemon, sprouts, beets or even leafy greens like spinach) keep the family enthused.

I used the ingredients on hand, left out the tamarind pulp and while the rice cooked had a piping hot soup, ready to be served. This is a no fuss recipe with ample of deviations from traditional cooking. Yet its full of flavor and perfect for cool spring evenings!

Pineapple Rasam Recipe

  • 1/4 cup toor dal + 1 cup water
  • Pinch turmeric powder
  • 1 medium tomato finely chopped
  • 3- 4 slices of pineapple finely chopped
  • 1 1/2 teaspoon rasam powder
  • Pinch of hing or asafoetida
  • 1/2 teaspoon chili powder
  • Salt to taste
  • 3 cups water

For the tadka or tempering

  • 2 teaspoon ghee or oil
  • 1 teaspoon mustard seeds
  • 2 – 3 whole red chilies
  • 1 spring curry leaves

1. Cook the dal with water in a pressure cooker with turmeric ( or in a saucepan with lid on for about 30 minutes till the lentils are mushy and disintegrate in the water.)

2. Add the tomato, pineapple, hing, rasam powder, chili powder and salt with remaining water and let this come to a boil. Lower to a simmer.

3. In a separate saucepan, heat some ghee. Add mustard seeds, red chilies and curry leaves and let them sizzle. Add this to the rasam saucepan. It will crackle as you add the seasonings and ghee to the soupy rasam. Let the mix boil for a few minutes.

Taste and adjust seasonings as necessary.

Garnish with coriander leaves and serve hot with rice or as is as soup.

%d bloggers like this: