Butter Chicken Inspired Roasted Tomato Soup

Creamy, spicy and easy roasted tomato soup with all the flavors of all time favorite butter chicken!

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Butter chicken needs no introduction! It is one of the most popular Indian dishes around the world. Cooked tandoori chicken is cubed and added to a creamy tomato based sauce and is eaten with naans piled high to mop up all that yumminess.

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A warm bowl of soup is the most comforting during these chilly days. But, I prefer my soup S-P-I-C-Y!!! Surprised… may be not. A spicy bowl of hot soup just warms you inside and out! You don’t have to slave over a stove top like cooking a traditional butter chicken. I have taken all those flavors and roasted them in the oven and just blended together. Couldn’t get any more simpler.

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Let us get started—-

—-toss tomatoes, onion, ginger, garlic, melted butter and spices together and bake

—-cool and blend everything (scrape every bit out of the pan) along with some stock, honey, salt and heavy cream

—-Serve at room temperature or heat and serve hot

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Butter Chicken Inspired Roasted Tomato Soup

Ingredients:

5 medium roma tomatoes, halved

2 tablespoons unsalted butter, melted

1/4 teaspoon turmeric powder

1/2 teaspoon cayenne pepper powder

2 teaspoons coriander powder

1/4 teaspoon cumin seeds

2 garlic cloves, peeled

1 teaspoon chopped ginger

1/2 small red onion, cut into big chunks

1 x 14.5 ounce can chicken stock

3 tablepoons heavy cream

1 tablespoon honey

1 teaspoon salt

additional heavy cream, for topping soup (optional)

thinly sliced jalapeno or Thai chili peppers, for garnish (optional)

Preperation:

Preheat oven to 425 degrees F. Have a 9-inch cast iron pan or any other oven safe skillet ready.

Combine first 9 ingredients (tomatoes – onion) in the cast iron pan, toss well and bake for 30 minutes. Place pan on a wire rack to cool.

Add everything ( scrape every bit of spice from the pan) into a blender along with chicken stock, heavy cream, honey and salt. Blend until very smooth.

You can serve soup as is at room temperature or transfer the blended soup into a saucepan and bring to a gentle boil (over low-medium heat) and serve hot with a swirl of heavy cream and sliced peppers.

Makes 2-3 servings

 

 

 

 

 

 

 

Almond-Apple Whole Wheat Coffee Cake

Incredibly moist coffee cake made with good-for-you ingredients!

A scrumptious coffee cake with less guilt. Almond flour, whole wheat flour, cinnamon, coconut oil, apples, eggs and some sugar ­čÖé bakes together into a wholesome goodness. Grated apples and coconut oil make this cake super moist. The batter might look thin after stirring in the grated apples, but it bakes just right. Also, the cake is made only in a food processor, keeping clean up to a minimum. So, what are you waiting for?

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Moist….

tender…..

delicious…

and healthy too (well sorta…)!

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Do you have an addiction for coffee cakes like me? I would always prefer a slice of coffee cake over a frosted one. It tastes less sweet, so I don’t feel that guilty going for a second slice.

Check out Carrot-Parsnip Coffee cake with Walnut Streusel

Zucchini-Carrot-Oat Snack Cake

The cake comes together very easily in a food processor—

—process all dry ingredients to mix well and to grind the almond flour further

—transfer to a seperate bowl

—process eggs and sugar for 2 minutes

—add melted coconut oil and process for 1 minute

—add ground flour mixture and process for few seconds to combine

—add grated apples and pulse to combine

—pour into pan, bake, cool, slice and enjoy

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NOTES

-I used ultra fine almond flour from Costco

-It is important to process the eggs and sugar for 2 minutes, as this builds the structure for the cake (remember we are skipping the conventional creaming method)

-Grate the apples just before stirring into the batter to prevent browning

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Almond-Apple Whole Wheat Coffee Cake

Ingredients:

1 1/2 cups almond flour, ultra fine

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs

1 cup sugar

1/3 cup coconut oil, melted and cooled slightly

2 medium apples, cored and grated, about 1 – 1 1/2 cups

Confectioners sugar for dusting (optional)

Preperation:

Preheat oven to 350 degrees F. Spray an 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.

Combine first 6 ingredients in a food processor and process for 1 minute, until well combined. Transfer the ground mixture into a bowl and set aside.

Add eggs and sugar into the empty food processor and process for 2 minutes. Add coconut oil and process for an additional one minute.

Add the ground flour mixture and process for about 15 seconds, until mixed well.

Now, add the grated apple (along with any accumulated juices) and pulse the machine 5-7 times, until apple is thoroughly incorporated.

Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted in the middle comes clean.

Place pan on a wire rack to cool completely.

If desired, dust the top with confectioners sugar before serving.

Makes 1 x 8-inch cake

 

Parker House Garlic Rolls

Buttery, soft, tender, garlicky  Parker house rolls!

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Parker house rolls were invented at the Parker House Hotel in Boston. They are enriched with butter, eggs and milk making them soft with a crispy shell and certainly irresistible! How about adding garlic to these already irresistible rolls? Oh my gosh! This is sooooo good ­čÖé

These rolls are actually not that hard to make. A stand up mixer is essential in making yeast doughs. Get out your mixer and lets get going —

—Combine all dry ingredients in the bowl of your stand up mixer, knead with butter, milk and egg

—rise, shape, rise and bake

—slather on garlic butter all over and eat

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Notes-

-It is very important for the egg and butter to be at room temperature and milk lukewarm. Lukewarm is about 105 degrees F .

-Rolls can be shaped any way that you desire and baked. Time to get creative! Also, you can totally use a sheet pan instead of the muffin pan.

-These rolls are incredibly soft when hot! So, don’t forget to pop them in the microwave to heat cooled rolls

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Parker House Garlic Rolls

Ingredients:

3 cups all purpose flour

1 tablespoon sugar

1 1/2 teaspoons yeast

1 1/2 teaspoons salt

1 teaspoon garlic powder

5 tablespoons unsalted butter, room temperature, divided

1 cup milk, lukewarm

1 large egg, room temperature, lightly beaten

4 cloves garlic, finely chopped

2 tablepoons minced parsley

Additional butter for greasing the pan

Additional salt for sprinkling, optional

Preperation:

Combine flour, sugar, yeast, salt and garlic powder in the bowl of your stand up mixer. Whisk well and then mix in 3 tablepoons butter, lukewarm milk and beaten egg.

Attach the dough hook and knead for about 3 minutes, until smooth.

Shape dough into a ball, place in large greased bowl, cover bowl with a clean kitchen towel and rise in a warm place for about one hour.

Brush a 12-cup muffin pan with butter and set aside.

Transfer dough onto a counter, divide into 12 equal portions. Shape each portion into balls, pat into a 4-inch square, fold in half and and then into half again to get a 1 x 4 inch rectangle. Roll the rectangle like a small jelly roll and place in the prepared muffin pan.

If you wish not to go through all that trouble, then just shape each portion into a ball and place in the muffin pan.

Cover pan with the kitchen towel and let rise for another 30 minutes.

Preheat oven to 400 degrees F.

Place pan in the middle rack of oven and bake for about 30 minutes, until deep golden.

While the rolls are baking make garlic butter. Combine remaining 2 tablespoons butter, garlic and parsley in a small saucepan. Cook in low heat until until raw flavor of garlic is gone. Take pan off heat and let cool until the rolls are done baking.

As soon as the rolls are done baking, place the pan on a wire rack and immediately brush the garlic butter liberally on the rolls and sprinkle salt if desired.

Serve piping hot. To enjoy cooled rolls, pop them in the microwave for few seconds and enjoy hot!

Makes 12 rolls

 

Spinach and garbanzo bean Shakshuka

Quick, easy and healthy week night meal that comes together in about 30 minutes. Spinach, garbanzo beans and coconut milk adds a nutritious punch  to a traditional Shakshuka!

Shakshuka is a traditional breakfast dish of eggs poached in tomato sauce. It is middle eastern in origin and very popular in Israel. It is such an easy and simple dish for a weeknight although you can very well enjoy for a breakfast or brunch.

As all moms would agree, I always look for sneaky ways to get some leafy greens into the family’s diet. So, I added some healthy spinach (you can totally use kale as well), garbanzo beans and coconut milk is a totally unusual ingredient, but adds a touch of creaminess to the dish!

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To make the Shakshuka—

—heat a large skillet with some olive oil

—saute red pepper flakes, onion and garlic

—cook crushed tomatoes, water, salt and sugar

—stir in coconut milk, spinach and garbanzo beans

—poach eggs

—enjoy

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Spinach and garbanzo bean Shakshuka

Ingredients:

1 x 28 ounce can whole peeled tomatoes

3 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes

3/4 cup chopped onion

3 garlic cloves, thinly sliced

1 teaspoon salt

1/2 teaspoon sugar

1/2 cup water

1/4 cup canned coconut milk (optional)

1 x 14 ounce can garbanzo beans, drained and rinsed

2 medium handfuls baby spinach, chopped

5 eggs

crusty bread or naan for serving

Preperation:

Transfer tomatoes along with juices into a large bowl, crush well with hands and set aside.

Heat olive oil in large skillet. Add red pepper flakes when the oil is moderately hot and let sizzle. Add onions and garlic, suate for 3 minutes, until golden. Add crushed tomatoes, salt, sugar and water. Cover skillet, and let cook for 5-7 minutes over medium heat.

Uncover, stir in coconut milk, garbanzo beans and spinach. Break eggs into the sauce, spacing evenly.

Cover and let cook for 5-10 minutes, until eggs are cooked.

Serve hot with crusty bread / naan to mop up all the sauce

Serves 2-3

 

 

Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar

A delicious addition to your holiday cookie swap!

 

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Buttery, melt in your mouth shortbread cookies made with cashews and cardamom and then rolled in pistachio-confectioners sugar.

Snow ball cookies are an old fashion Christmas favorite, traditionally made with pecans and coated in confectioners sugar which makes it look like cookie balls covered in snow. My twist to this favorite cookie is cashews&cardamoms instead of pecans&vanilla. Then pistachios are ground with confectioners sugar to add yummy twist!

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The cookie comes together very easy in a food processor—

—grind pistachios and confectioners sugar, keep aside

—grind cashews, flour, cardamom, keep aside

—cream butter and confectioners sugar, mix in the ground cashew-flour-cardamom. Make balls, chill and then bake.

—roll the cookie balls in pistachio sugar

—Eat or share with friends:)

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Interested in more cookies for the holidays? Sweet potato-Almond Gluten Free Chocolate Chip Cookies, Carrot-Beet-Oatmeal Cookies, Salted Chocolate Chunk Cookie Sandwiches with Nutella Cream, Whole-Wheat Walnut Shortbread Cookies,

Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar

Ingredients:

1/4 cup raw pistachios

1 cup confectioners sugar, divided

1/2 cup raw cashews

1 cup all purpose flour

8 cardamoms

1/2 teaspoon salt

1 stick unsalted butter, room temperature

Preperation:

Line a baking sheet with parchment paper and set aside.

Combine pistachios and 1/2 cup confectioners sugar in a food processor, process for about 4 minutes until it is very finely ground. Transfer to a bowl and set aside.

Combine cashews, all purpose flour, cardamoms and salt into the same food processor, process for about 5 minutes until very finely ground. Transfer to a seperate bowl and set aside.

Combine remaining 1/2 cup confectioners sugar and butter into the same food processor and process for about 1 minute, until it looks creamy. Add the ground cashew and flour mixture into the food processor (along with the creamed butter) and pulse about 15 times, until it forms a soft dough.

Pinch about 1 tablespoon measure dough, gently shape into a ball and place on the prepared baking sheet, spacing about an inch apart.

Place baking sheet in the refrigerator and chill for at least 1 hour or up to a day.

Preheat oven to 325 degrees.  Bake the cookies for about 30 minutes, until deep golden on the bottom.

Place the baking sheet on a wire rack to cool. When the cookies are warm, roll them around the ground pistachio sugar, until evenly coated on all sides. Place cookies on a platter to cool completely. If desired, the cookies can coated with sugar the second time.

Makes about 22 cookies

 

 

San Francisco Style Garlic Tater Tots

Addictive tater tots made with Yukon gold potatoes and crushed potato chips and then tossed in a garlicky goodness! San Francisco AT&T Park’s Gilroy garlic fries style.

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This is pure indulgence peeps!!!!

Crispy, soft, hot, spicy, garlicky, salty…. YUMMY

This recipe is a far cry from the package of tater tots in your freezer! We begin with the best of the best potato, The yokon gold! It is less starchier and more creamier than the usual Russet. Cooked and grated potato is mixed with…..hold on folks… take a deep breath….POTATO CHIPS….!!!! Then, the deep fried nuggets are coated with garlic, red pepper flakes and parsley.

The Gilroy garlic fries concession stand in AT&T Park, San Fransisco is a Fan favorite! The crispy French fries are dredged with a heavy dose of fresh minced garlic, olive oil, and parsley! This is my humble attempt to recreate that but with Tater tots instead!

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Let us get to the prep part—-

—-Cook peeled Yukon gold potatoes in a large pot of water until just tender. Do not overcook. A knife inserted in the middle of a potato should have some resistance. Drain and cool potatoes

—Add some Lay’s classic potato chips in a gallon size ziplock bag, seal and crush with a rolling pin, until it is crushed well

—Mix grated potatoes, crushed chips and seasonings together and shape into tots

—Deep fry until golden

—Saute chopped garlic, parsley and red pepper flakes in some oil and coat the tots in this mixture.

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Enjoy!!!

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San Fransisco Style Garlic Tater Tots

Ingredients:

1 pound yokon gold potatoes, peeled

1 cup finely crushed potato chips, I used Lay’s classic

1/2 teaspoon salt

1/2 teaspoon pepper powder

1/2 teaspoon garlic powder

1/4 teaspoon paprika

vegetable oil, for frying

10 cloves garlic, peeled and finely chopped

1/4 cup parsley, finely chopped

1/2 tablespoon red pepper flakes

Preperation:

Cut large potatoes in half or leave them whole if  medium or small. Add potatoes into a large pot of water, bring to a boil and cook until potatoes are just cooked (do not overcook them).  Drain potatoes and let cool completely.

Place some potato chips in a gallon size ziplock bag, seal and crush with a rolling pin, until  crushed well and measure 1 cup for the recipe.

Coarsely grate the potatoes and mix well with crushed potato chips, salt, pepper powder, garlic powder and paprika, until thoroughly incorporated (clean hands are your best friends). Divide them into 1 1/2 tablespoon measure portions and shape each portion into a 1 – 1 1/2 inch cylinder (the shape of a traditional tot).

Add oil in a deep skillet or dutch oven until it comes to about 1 1/2 inches height up the sides of the pan. Heat over high heat until it reaches 375 degrees.

Deep fry tots in 2 batches, until each batch is deep golden on all sides (turning them occasionally, 3-4 minutes per batch). Drain them on a paper towel lined plate.

Add 2 tablespoons of the same oil in a small skillet and stir in the garlic, parsley and red pepper flakes. Place the skillet on low heat and cook just until the raw flavor of garlic is gone. Scrape off every last bit of this garlicky goodness over the cooked tots and toss them around.

Serve hot and watch them disappear.

Makes about 28 tots

 

Sweet Potato Pie Baked Oatmeal

Simple baked oatmeal with sweet potatoes, cinnamon and nutmeg. Old fashioned oats, pecans, cooked sweet potato, eggs, milk and brown sugar come together to make delicious, easy and healthy breakfast.

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If you are a regular visitor here then you could have probably guessed by now that I have a thing for sweet potatoes! Loaded with vitamins and minerals, sweet potatoes are one of the nutritionally dense foods that you can find in the entire produce department. Added bonus, they are naturally sweet!

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Baking is probably the best and easiest method ┬áto cook a sweet potato. Wash 1 or as many sweet potatoes as you like, place them on a foil lined baking sheet, prick each potato couple of times with a fork and bake in a preheated 400 degree oven for 45 minutes – one hour (depending on the size). Place sheet on a wire rack to cool completely. Peel off skin and mash with a potato masher. Mashed sweet potatoes can be made ahead and stored in the refrigerator (or even frozen).

The baked oatmeal comes together very quick. Stir all ingredients together and bake! The sugary finish adds a lovely, light crackly crust on top! YUM!

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Love sweet potatoes? Check out

Cocoa glazed Nutella-Sweet Potato Rolls

Roasted Sweet Potato and Brussel Sprouts with Maple Tahini Dressing

Sweet potato-Almond Gluten Free Chocolate Chip Cookies

Notes-

-the sweetness in the recipe is just perfect! But, if you wish to have your oatmeal on the sweeter side then you can use 2 tablespoons additional brown sugar

-Make sure the oven rack is in the middle of the oven or 8-inches from the heat element.

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Sweet Potato Pie Baked Oatmeal

Ingredients:

2 large eggs, lightly beaten

2 cups milk

1 cup mashed cooked sweet potato

1/4 cup + 2 tablepoons packed golden brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 1/4 cups old fashion oats, divided

1/2 chopped toasted pecans, optional

2 tablepoons turbinado sugar

Preperation:

Preheat oven to 350 degrees F. Place the baking rack in the middle of the oven. Grease a

8 x 8 inch square baking pan with non-stick cooking spray and set aside.

Whisk eggs, milk, sweet potato puree, brown sugar, cinnamon, nutmeg and salt until thoroughly combined. Stir in 2 cups oats and pecans (if using).

Evenly pour batter into the prepared pan, sprinkle remaining 1/4 cup oats on top followed by the turbinado sugar.

Bake for 30 minutes (do not remove pan from oven), switch oven to broil and continue to cook for 6-10 minutes, until the top is golden brown.

Place pan on a wire rack to cool completely and then cut into 16 squares.

Makes 16 squares