Vegetables Au Gratin (Dieters Version)

Vegetables Au Gratin (Dieters Version)

We all love our cheese! Let’s admit it, unless we have some major allergies to dairy, which often still does not apply to cheese. While being touted as a good source of protein cheese tends to be more of a fat source!  Not trying to go all preachy on you since I am as culpable as the next person in liking this darned thing!  But new year resolutions kicked in a month later for me and I am trying to be good about what goes into my mouth and into my stomach. I am adhering so far to the NO-Fry February,  with which also goes more veggies, less grains and all that jazz. All the recipes that I call my own, is most often just put together! As I have often said, if you put of bunch of things you like together, chances are you will like the outcome of it just as well. And quoting myself again (coz I am so good like that) I also restate that recipes are mere guidelines always subject to personalization. So here is my recipe 1 8x9x4 deep baking dish   Makes about 8 generous portions Ingredients About a dozen Baby carrots split length wise1 medium cauliflower cut/snapped into daily big florets1/2 box of baby spinach (about 3 cups)2 zucchinis cut in cubes1 can of Campbell’s low sodium Mushroom soup1can of Campbell’s cream of celery 1cup of shredded cheddar Flavoring Guidelines 2 dry red peppers crushed1tbsp of pesto powderSaltFresh ground pepper Method Set oven to 350 deg FBroil on high the veggies for about 10 minutes or until the tips of the veggies...
Oven Baked Aubergine

Oven Baked Aubergine

All of us who have made this veggie know how much of an oil guzzler Eggplants can be! This is by far the easiest and healthiest way in which I’ve prepared aubergine – Did I tell you that there are these cutie pie eggplants growing ma jardin and I have been trying out different recipes with them, the first of which is this super duper roast. Here is the recipe (same as I have posted on FB EASIEST Baked Aubergine Recipe Set oven to 400 F Cube the eggplants Spray your baking pan Spread cubed eggplant on the pan Drizzle Olive oil Add some sea salt and pepper ORs ome spicy powder Add some thyme Bake for 25 minutes And voila...
The Perfect French Bread

The Perfect French Bread

The first one took less that 5 minutes to be polished off – I kid you not! When I scoured the web for a good recipe, little did I know I was going to end up following a you tube demo of the least complicated recipe out there – The only thing you need to do if you are following him, is cut back on the salt!!!! either he made a mistake when he said 1tbsp instead of 1 tsp or he just likes his bread way too salty. Otherwise, the recipe was first rate – no fuss and most importantly NO oil – he saves the butter for the end. Anyway, your search for a fabulous loaf of french bread end right here mes amies. Ingredients 4 cups of flour (I used Pillsbury bread flour) AFP Or half and half of AFP and whole wheat – I guess you can play around with this 1 tbsp fast acting yeast 1 cup + warm water 1tsp of salt Preparation Mix dry ingredients flour and salt together in a bowl. Mix the yeast in about 1/2 cup of warm water stir it in and pour into the flour Add 1/2 more cup of warm water and nix until the dough is coming off the sides of the bowl Transfer on to floured counter surface Knead for a couple of minutes until you can make a smooth ball Place back in  bowl and put a plastic grocery bag over it (or saran wrap) and allow it to rise for 2 hours Dust the works surface with flour After which,  take the...
Fondue with Steamed Veggies

Fondue with Steamed Veggies

I am back after a month long vacation in India and a week of absolute inertia – a combination of jet lag and complete exhaustion from travel, unpacking, washing, putting away stuff – you know how it goes and contrived though it is, I would love a no strings attached vacation right now – in an beautiful island – in a tranquil and exquisitely decorated suite overlooking aquamarine waters – where i sleep as I wish, have massages aplenty and lots and lots of wonderfully nourishing vegetarian food brought to me for the asking or on a pre-planned schedule – a yoga and dance workout when I feel like it or I may most likely prefer a dip in that azure water – Someone to towel my hair dry and paint my nails as I read some books I’ve been meaning to for a long time… sigh – see – the holiday stupor has not left me one bit!  And this is a very concerted effort to get back to my blog in the hope that I will feel motivated with your comments – so PLEASE leave your comments for me and get me back to reality! Hugs in advance Fondue with Steamed Veggie Platter Fondue is a very high fat meal. Under normal circumstances makes me cringe at the number of fat calories we consume while eating this highly delicious, yet horrifically caloric meal. Hmm, what to do? How can I have my Fondue and eat it too? This is when I start becoming an inventor – well I don’t dare claim that this has not been done...
Raspberry Coulis

Raspberry Coulis

This is an easy peasy recipe that can be used over pancakes (Trader Joes Multigrain Pancake mix), as cake fillings, in pies, as ice-cream toppings, on yogurts and parfaits – I made this with an intention to use in a tart recipe, but the yield with a 12 ounce box was not much we ended up using it over pancakes – trust me when I say it was terrific! Here is the recipe 12ounce box of fresh raspberries 1/4 cup of sugar 2tbsp honey 1tbsp Lemon juice (not required it you like to err on the side of sweet over tart) Preparation Blend the raspberries In a tsp of water, mix the sugar in a saucepan and heat to liquefy Add the honey and the raspberry puree Allow it to bubble before turning off Add the lemon juice and stir in Set in refrigerator to cool and thicken Use as needed  Sending this off to Smitha’s Berry Event...