It was another of those fridge cleaning moments -you know, the time when you see bits and scraps of assorted vegetables which cannot be made on their own. But together, they create magic (provided you don’t try too much of weird experiments like me ). I was also in my pantry cleaning process, so was wondering what I can do. Umm..Lets check the fridge – carrots, peas, tomatoes, kale and some Triticale Bread. I checked the section where I store legumes and aha, cannellini beans! Of course – Ribollita!

Ribollita is a Tuscany white bean and bread soup. The term “Ribollita” means “Reboiled” (...)
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© DK for Chef In You, 2010. | Permalink | 9 comments | Add to del.icio.us
Post tags: bay leaf, cannellini beans, carrots, Kale, olive oil, onion, Parmesan, potato, rosemary, tempeh, tomatoes

Exactly a week ago, I got a request from a reader for Arabiata! Pasta arabiata or Penne all’arabiata is one of the most simplest of all pasta recipes (as if most of the other pasta recipes aren’t simple enough!). I have made it often enough, hence was surprised that I hadn’t posted it already at Chef In you. Anyways, if you love ‘hot’ dishes, then this is perfect for you. Next time you have Tomato season or if you grow your own tomatoes – then don’t forget to make this dish which glorifies fresh tomatoes. Using ripe tomatoes is the key.
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Read the rest of Penne All’arabiata at Chef In You

© DK for Chef In You, 2009. | Permalink | 16 comments | Add to del.icio.us
Post tags: olive oil, onions, Parmesan, red chillies, tomatoes

I dig simple recipes – after all one should be incentivized, for even thinking of cooking at home after a hectic day at work isnt it? But cooking same old day to day meals can be boring! And who has the time to think of new stuff anyways? When I wanted to make changes to my same old meals, I thought of simply revamping some of my oft repeated dinners with minor changes. Instead of kidney beans, switch it to cannellini beans, instead of couscous try quinoa, try brown rice instead of regular white rice, go for hearty one pot soups instead of elaborate 3 course meal, go for Orzo instead of regular macaroni or spaghetti pasta! Probably same recipe but with a new makeover! Avoids tedious ‘oh-no-same-old-stew’ voices around the house and you don’t have to struggle to make this happen to!
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Read the rest of Herbed Wheat Orzo Pilaf at Chef In You

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Post tags: chives, garlic, lemon, marjoram, olive oil, onions, oregano, Orzo, Parmesan, parsley, peas, pistachios, thyme

Another one of my fav. recipes during my DETOX diet was this – Artichoke and Spinach dip. Its one of those 5 minute meals especially when you happen to have a canned artichoke hearts on hand. Few vegetable crudites and toasted wheat bread along with it actually made an excellent light lunch for me.  Such type of recipes are the ones which don’t make me feel that I am on a diet – even if its only DETOX. It hardly has any steps for me to show. The ingredients are approximate since you can change it to suit your taste preferences. Serve it as a light meal or as an appetizer, it is as healthy and wealthy as it can get. Now to the recipe
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© DK for Chef In You, 2009. | Permalink | 10 comments | Add to del.icio.us
Post tags: artichoke, garlic, olive oil, spinach

I love breadsticks but I don’t like making them . And that’s for 2 main reasons! One – I have no patience to roll them out thin into elegantly smooth long sticks. Two – err..ahem..I have no patience at all!! If you ask me for a third, it would be the same too! But the only way I actually make them is because I love them so much to give it a miss, and I prefer home made ‘rustic’ ones to the ’sophisticated’ store bought ones!

I like them with my salads and my soups. I like as they are too. My Basil plant has been growing well and I was looking out for ways to make use of them. I came across this recipe by Linda Fraser and I love them. I just halved her recipe and kept the recipe as they are. They are yummy and I dint feel like making any modification to them. According to her, they are pretty low in calories with no butter and good fat from Olive oil.

I have been predominantly having soups for my lunch thanks to a self imposed and charted Detox diet (will supply the complete schedule with recipes soon after I complete it – have been at it for a month now!!) and these breadsticks made a hearty accompaniment to the soup.

Without further ado, lets go to the recipe shall we?

Infuse the saffron with the hot water for 10 minutes. Sift the flour and salt into a large bowl.

Stir in the yeast, and the saffron infused liquid and mix lightly. Add the Olive oil and basil and mix to make a soft dough.

Turn it out onto a floured surface and knead it until smooth and elastic.

Place it a greased bowl, cover with a plastic wrap and set aside,until doubled in size. Takes approx an hour or so depending on the climate where you live

Punch it down, knead for 1-2 minutes and divide the dough about 15 pieces. If, unlike me, you have the patience, shape it into beautiful long sticks – or else you can do a quick ‘rustic‘ looking ones like me! *half-arsed * job more like it!!!! – but lets call it rustic shall we? Sounds better!

Place them on a greased baking sheet spaced well and leave them for another 20-30 minutes until puffy. Then bake them in a preheated 425F oven for 15-20 minutes until they become slightly golden and crisp.

Serve them warm with soups, salads or in any way you prefer.

Related posts:

1. Basil and Parmesan Grissini
2. Saffron Tea Loaf
3. JFI – Saffron (December 2009)
4. Indian Tulsi (Holy Basil )Tea and a 100….
5. JFI – Saffron (Roundup)
6. Oven Roasted Fingerling Potatoes

© DK for Chef In You, 2009. | Permalink | 10 comments | Add to del.icio.us
Post tags: basil, bread flour, Fast rising yeast, olive oil, saffron

Its amazing to know the number of varieties that one gets for Pasta nowadays. I am not talking about the shapes of the pasta but the kind of flours used to make the pasta – wholegrain, sprouted, wheat, buckwheat, kamut etc etc! Mind blowing I must say. Its been ages since I bought the original make – why go for it when you have so many yet to be finished! The last time I did my pantry check, I found I had some unused Kamut pasta spirals left. My fridge had some left over Asparagus from my soup of 2 days back.

Thought of baking the asparagus crispy and crunchy and making a simple, quick and easy pasta dinner for us. The recipe is very fast to make with minimal steps and it is one healthy meal too. Nuts, Vegetables, wholegrain and healthy fats. Nothing to bargain isn’t it. The recipe may sound lengthy but different steps can be done simultaneously thus saving time. Actually in totality, I finish this recipe in about 15 minutes. While baking the asparagus, Pasta can be cooked on the side. At the same time, you can start the actual cooking process. Now to the recipe, this is how I made it

In a zip lock bag, place the asparagus along with garlic oil. You can otherwise just put some olive oil along with minced garlic. Close the bag and shake it so that the asparagus is coated with oil.

Bake these asparagus by placing them in a baking sheet at 400F for about 10-15 min (depends on oven – mine takes about 10m) until crispy.

Meanwhile, cook the pasta according to Package instructions.

Toast the pine nuts in a skillet.

Once toasted, add the cherry tomato halves along with spring onion whites. You don’t have to cook the tomatoes through. A little stir fry for 2 minutes should do.

Add the cooked and drained pasta along with baked Asparagus.

Give it a quick stir , you can add a little pasta water if desired.

Garnish with grated Parmesan and tada – you have a healthy, wealthy good looking gourmet lunch/dinner under 15 minutes.

Related posts:

1. 4 Cheese Baked Pasta Shells
2. Healthy Leek,Broccoli and Asparagus Soup
3. Kamut and Mixed Greens Pilaf
4. What is Kamut and How to cook Kamut
5. Berry Healthy Baked Ricotta Cakes
6. Baked Onion Garlic Soup

© DK for Chef In You, 2009. | Permalink | 17 comments | Add to del.icio.us
Post tags: asparagus, garlic, kamut, olive oil, pasta, pine nuts

I am quick fix type of gal. I love it if any dish could be done in a jiffy without having to depend on a load of pre made products, tastes good at the same time and yet is simple to make. Sounds like a tall order isn’t it? But then you would be surprised to know that there are quite a number of such fixes out there which makes life so much easier. You can find some of my such “fast” home cooked foods here under 15 minutes section. Bissara – otherwise in understandable terminology called as ‘Fava bean dip” is such a dish which takes minuscule amount of time to make, is good for you and tastes divine.

I saw beautiful and fresh fava beans the other day at the market and like always picked them out immediately. I simply cant get enough of them. I go for dried fava beans when I cannot get fresh. To prepare this dish, the only time consuming thing would be to shell them. To get about a cup of shelled Fava beans, it takes me approximately 5-6 minutes. yes! I timed myself. I personally don’t think it would take more than 10minutes.

Once that’s done, the rest of the dish is a breeze. Usually there are multiple ways to make this dip. You can either soak the dried fava beans overnight and boil them the next day to make this dip or you can use canned/fresh ones, cook them with garlic and seasoning in a skillet for few minutes before blending them to a puree. I have tried quite a few variations and I prefer the following method where I steam the beans for few minutes. This helps in preserving more nutrition. Here is how I make it

Steam cook the fresh fava beans for about a minute along with garlic and chilli. It gets done in a jiffy so keep an eye. Adding garlic to it is just to mellow down its strong flavor. I have avoided bringing out the skillet to cook, hence the addition of these along with the beans. Remove the outer waxy covering of these Fava beans. This is important otherwise it will taste bitter.

Place them in a blender/food processor along with other seasoning, blend them and with a running motor add some olive oil until it reaches your desired dip consistency. It does not take lots since steaming the beans brings in more water.

And taste first to add the salt. That’s it! Cant it get any simpler? Traditionally you can use Pita bread as a side. Here I had some endives – both red and yellow and used it for my dip. The slight bitterness goes v well with this dip. Made a healthy snack and that too at minimal time.

This is my entry to “WYF: Quick meal” event hosted by dear EC and to “15-minute-cooking’ event hosted by Mahimaa.

You can refer to my other “Under 15 minutes” recipes here

Related posts:

1. How to cook Fava beans
2. Baked Quinoa and Bean Croquettes
3. Grilled Corn and bean salad
4. Spaghetti With Bean Balls
5. Healthy Wheat Berry and Pinto bean Soup
6. Green Bean Casserole

© DK for Chef In You, 2009. | Permalink | 24 comments | Add to del.icio.us
Post tags: endives, fava beans, olive oil

Who does not love Pasta? It forms part of my diet on a regular basis. They are simple, delicious and healthy too – of course as long as you are not generous with your Alfredo sauce that is Pastas are so flexible and versatile. You can make anything and everything with them. Add as many ingredients you want, add even your kitchen sink to it, it would still turn out to be delicious (OK! Don’t add your kitchen sink – that’s a lot of hard work, the theme is to be simple and less time consuming anyways!:))
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Read the rest of Moroccan spaghetti at Chef In You

© DK for Chef In You, 2009. | Permalink | 23 comments | Add to del.icio.us
Post tags: almonds, chickpeas, cilantro, cumin, garlic, mint, olive oil, olives, onions, pasta, saffron, tomato

Anyways, when it comes to making breads, I am always fascinated with the ones using vegetables. My first experience with one was when I made carrot cakes after which I progressed to making carrot cupcakes.It was inevitable that I use Zucchini a.k.a courgette next.

The taste is something which I will leave to you – since I really can’t comprehend how I am going to explain the diversity of sensations it made on my taste buds. Where do I begin? With the ease of how simple it was to make bread out of it? The minimal preparation time it requires? The texture, which it provided to the bread and how little I had to do with my hands? Or simply just show you the picture and let it do all the talking? I think I will do the last.

I had been meaning to make crown bread for a long while now ever since I saw one at Costco here. They had some for display, dunno what they were made of but I was fascinated at the shape and look that it had to give. I wanted to wait for an apt moment when we had one of those simple Bread and side dish kind’ a dinner. It arrived few days earlier and I made this along with Vegetarian chili – and relished it like a sloppy joe. I saw this recipe in Muffins and Quick breads book at the library.I dint want to do any adaptation – it was simply perfect for us. The bread really does not require anything else and tastes wonderful on its own. Bookmark this one – You know you will love it

1. Place the grated Zucchini in a colander and sprinkle it lightly with salt and toss it well. Set aside for 30 min. Then pat it down until dry with paper towels.

2.Meanwhile mix the flour, yeast and parmesan together and season with black pepper.

3.Stir in the oil and the Zucchini and add enough lukewarm water to make a firm dough.

4.Knead it in a lightly floured surface until smooth.

5.Return it into a mixing bowl, cover with plastic wrap and let it rise in warm place until doubled in size – about 1 to 1-1/2 hrs.

6.Meanwhile grease a round oven pan – you can use a pizza pan and then line it. Preheat the oven to 400F. Punch down the dough, knead it lightly and then break into 8 balls. Roll each one and arrange them, touching, in the pan like a crown. one in the center and the rest surrounding it.

7.Brush it lightly with milk and sprinkle with sesame seeds. Let it rise again ( about 30 min) and then bake it for 30-40 minutes until golden brown. Set aside to cool.

You can always warm it enough while eating.

I dunno if it keeps well for more than 2 days since, it dint last for that long in our house! It got over in 2 meal times. Dinner and next day tea time. This is my entry to this week’s Yeast Spotting hosted by Susan

Related posts:

1. Healthy Zucchini Patties
2. Mushrooms and Grilled Zucchini Panino
3. Healthy Orange Whole Wheat Bread
4. Stuffed Millet Bread
5. Whole Wheat (Milk) Bread
6. Grape-nuts Bran Bread

© DK for Chef In You, 2009. | Permalink | 18 comments | Add to del.icio.us
Post tags: courgette, Fast rising yeast, olive oil, Parmesan, sesame seeds, squash, zucchini

I have had my share of making Pizzas from scratch, but I have to say that I never dared to do the “toss and flip” method EVER! Why? Cos I knew that mine will be more “Toss and Flop” than anything else! But well , being a part of Daring Bakers, how could I have even imagined for a minute that I would be allowed to go scot free and be self contented with a simple roll and bake method! And so of course Rosa at Yummy Yums sprung this months challenge which was – to my surprise – PIZZA! and WE HAD TO TOSS! Oh well, I have to say special thanks to her, cos I did try and I was not as miserable as I thought I would be. Yes – there were causalities, but all in all, with a “delicate womanly” toss, I managed to retain most of the shape and did not “wear and tear” out the dough!

We had to use both sauce and toppings – so I used a home made Oregano Tomato sauce with mixed mushroom, Ricotta and Fontina topping and it was absolute heaven. So without further delay, here’s the ingredients.

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). [ I cut it into 4 pieces ]

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes
in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Related posts:

1. Polenta Pizza
2. Berry Healthy Baked Ricotta Cakes
3. Ricotta Cheese Fritters
4. Pretzels
5. Italian Cannoli
6. Basil and Parmesan Grissini

© DK for Chef In You, 2008. | Permalink | 23 comments | Add to del.icio.us
Post tags: bread flour, cornmeal, Fast rising yeast, fontina, olive oil, Ricotta, sage, sugar, vegetable oil