Saturday, May 14, 2016

Strawberry Muffins

Really, is being foodie a gene we pass around from mother to child?

Last week I reached home from work and I got an excited call from my four year old who has just been picked up from her preschool by her dad.

"Mommy, I have a great idea - let's bake something today! Let's bake cherry pie!" she said in her most excited voice. 

It was a school night and I had plans for dinner and then had some office work lined up -- so I tried to derail her from the plan "but we don't have pie crust at home honey, so let's bake on the weekend, okay?" I say. 

Being a true foodie, to that she says "but we can make it, right? you can ask Google how to make crust! Google knows everything" 

hmmm.. "well yes, I can do that but how about we go to park instead or (reluctantly) may be I'll let you watch a Daniel Tiger instead!"... "no, let's bake something please" she says.

Wow, if today baking ranks above park and (gasp) TV then two things are for certain: 1) we are baking something today and 2) I have got a little foodie at my hand -- foodie is indeed a gene!

Pie crusts can be tedious so we instead settled on using up some of the fresh spring strawberries from farmer's market to make strawberry muffins instead.
Muffins are super easy, here is what you will need:
(makes 9-10 large muffins)
Dry ingredients:
  • 1-3/4 C whole wheat or all purpose flour
  • 1/2 C brown sugar or white granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • handful of chopped walnuts (optional)
Wet ingredients:
  • 1.5 C chopped fresh strawberries
  • 1/2C milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 C vegetable oil
Recipe is super simple too:
  • Pre-heat oven to 375
  • Mix the dry ingredients and set aside
  • Mix the wet ingredients
  • Add the dry mix to the wet ingredients and mix well
  • Line up a muffin tray with liners. Add enough muffin mix to each pod to fill it completely
  • Bake for 20-25 mins until the top looks toasted and it's cooked through (insert a toothpick in one muffin to check)
  • Remove from oven and enjoy!
So that's how we spent our evening -- baking muffins, then taking their photos and devouring them with milk and a hot cup of green tea!

Sunday, May 8, 2016

Baked Kale Chips

I am a hand-me-down owner of a large vegetable patch dedicated to many varieties of kale at our home. One of the many things the previous owner had loved and cared for when they were here.

And even with my minimal care which is mostly trial and error based, the kale is flourishing! Now the only problem is I have to find more ways to use up the kale and fast! :) 

I make kale daal, going to try kale paratha, have a favorite quinoa and kale mediterranean salad with almonds (recipe coming soon!) but the one tried and trusted kale recipe we have come to love is this baked kale chips!

These chips are nice and crunchy and you can play with seasonings a bit to what you like. Believe me you can't eat just one! But unlike other chips, in this case it's guiltless grazing, cool, right? :)

These are super easy to prepare and are very nutritious and healthy snack. I make two baked tray full of kale chips over the weekend and keep a bowl full of chips right on the kitchen table which is the perfect place to snack around.  

There are many other ways to use up the chips too: I crush the chips and add them to rice or salads sometime for color and texture. They go really well with morning oatmeal or smoothies. But really they almost always seem to vanish themselves right off of the bowl :)

Making them is easy:

  • Take 4-5 large curly kale leaves and using hands tear the leaves into small pieces
  • Wash the leaves well and dry them *completely* (drying takes time, but this is very important so take your time)
  • Pre-heat oven to 350F
  • Line a large baking tray with parchment paper and add the kale leaves in a thin layer (don't overcrowd otherwise you won't get the crunchy effects)
  • Drizzle with olive oil, salt and paper and using your hands ensure the leaves are well coated with oil.
  • Bake for 12-15mins (12 mins will give you moderate crunch with still a few soft bits; 15mins will be super crunchy)
  • Take off of oven and eat!
Sometimes I also drizzle with lemon juice after they are out of oven for a tarty taste! Or sprinkle some chili flakes before baking if I am making it for adults.

Either way, so healthy and quick... this is our #1 way to enjoy this superfood!

Saturday, May 7, 2016

Chard Parathas

Staring at leftover of a large bunch of chard leaves from farmer's market, I tried thinking of some creative ways to use it for a Friday night dinner. Nothing popped up so finally settled on making just the regular usual parathas but for the first time with chard instead of the usual paratha greens of methi or spinach.

It turned out great and I thought it was a nice way of adding chard to our meals. Empowered by this experiement, I'll be trying kale parathas next and will of-course let you know how that goes :)

Otherwise the recipe is the usual paratha recipe: make a dough of 2.5C whole wheat flour, add finely chopped 5-6 chard leaves, 4-5 cloves of grated garlic, 1 Tbsp vegetable oil, 1/2tsp turmeric powder, 1tsp cumin powder, 1/2tsp garam masala and salt. Add enough water to make a pliable dough (chard releases some water, so add less than what you would otherwise add for 2.5C of water - I usually aim at 1C water).

Then let the dough rest for 30mins. Roll the parathas and cook each with 1tsp oil on hot cast iron or non-stick pan. Enjoy with raita or as I did with some harissa bought at farmer's market drizzled with olive oil -- so tasty!


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This page and all of its contents is copyright of Prajakta Gudadhe. All rights reserved.

This is a web catalog of the recipes that I have tried and tasted in my kitchen. While these recipes and instructions have worked well for me, please use all the information and the recipes from Ginger and Garlic at your own risk.