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Rich Gingerbread
Chia Breakfast Pudding
Mix 3 1/4 cups milk and 1/4 cup honey or maple syrup. Set aside.
Mix 2 cups Scottish or quick oats, 1/4 cup cocoa and 1/4 cup chia seeds until cocoa lumps are all gone and ingredients are well combined.
Add milk mixture to oat mixture, stir well and let sit in refrigerator over night.
Makes 4-5 servings. Optional – mix in 1 tablespoon nutella per serving, right before eating.
Peanut Butter Banana Fruit Salad
Equal parts peanut butter, plain yogurt, cream
Bananas, sliced
Apples or pears, diced
Shredded coconut, sliced almonds, or chopped peanuts
Mix the first ingredients in a bowl then fold in fruit and nuts.
Amy’s Dal
1 ½ c Indian red lentils (masoor dal)
¾ t garam masala
¾ t hing (asafetida)
1 T turmeric
1 t ground coriander
8 c water (may use chicken broth or add chicken or vegetable bullion)
2 T oil
2 T butter
4-6 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 small or ½ large onion, finely chopped
1 stalk celery, finely chopped
1 tomato, finely chopped
2 T lemon juice
salt to taste
¼ c cream
3 T oil
1 chile japone, with seeds discarded, cut in small ribbons
1 t black mustard seeds
1/2 t whole cumin seeds
chopped cilantro
Combine first 6 ingredients in a pot and boil until lentils are soft.
Meanwhile, add next 7 ingredients to hot skillet and stir occasionally until celery is soft. Combine with previous mixture.
Add lemon juice and simmer 10-15 min. Salt to taste.
Remove from heat and add 1/4 c cream.
Heat the 3 T oil until shimmering and have a splatter screen handy. Add the chile japone, then the cumin seeds and finally the black mustard seeds. Cover immediately and temper the spices for 15-20 seconds, then remove from heat. Once it cools for a minute or two, scrape oil, chile and seeds into a small dish for serving.
Each person can garnish their own bowls of dal with the oil-tempered spices and cilantro. Serve with naan or rice.
Brioche Bread (Easy Egg Bread)
4t active dry yeast
2 T sugar
1/2 c warm water (100 to 115 deg)
1 c melted butter
1.5 t salt
4 c flour
4 eggs
Combine yeast, sugar, water, and allow to proof (let yeast grow a little to make sure is alive). Combine with remaining ingredients and beat by hand until smooth. Place in a buttered bowl, turning to coat the surface with butter. Set in a warm place about 1.5 hour to rise until doubled in size. Punch the dough down and shape into two loaves. Place in buttered 8x4x2 inch loaf pans and let rise again about 1 hour until doubled. Bake at 400 for 30 min or until the loaves are golden and sound hollow when knocked.
Adapted from Beard on Bread.
Creamy Roasted Red Pepper Soup
Use recipe from https://joythebaker.com/2014/09/creamy-roasted-red-pepper-soup
But omit leave off -cumin, garam masala and bay leaf
Add a squirt of Sriracha sauce (or to taste)
Kids Fried Rice
oil
carrots, diced
cauliflower, diced
dried parsley
salt
pepper
cooked converted rice (or other rice)
Add all ingredients except rice to hot (high) skillet and fry for 2 minutes. Add rice and fry for 3 more.
Cream of Carrot Soup
1 lb carrots, peeled, cut in 1/2 inch pieces
2.5 c water
2 T butter
2 T flour
1/2 t salt
1/3 t cayenne pepper (optional)
1/2 c cream
1. Add carrots and liquid to pot, bring to boil then cover and simmer until carrots are very soft (break when pierced with fork).
2. Drain, but keep the broth.
3. Mash the carrots.
4. Melt butter over medium heat then stir in flour, turn to low and stir constantly for 1 min.
5. Add the carrots, salt, and cayenne pepper, stir.
6. Slowly stir in the broth over medium heat; cook for 10 minutes, stirring often.
7. Lower the heat and add the cream, stirring constantly; heat but not to a boil.
Serve with crackers.
Adapted from American Girls Cookbook (Samantha)
Red Chicken Enchiladas
Heat corn tortillas in oil in a hot pan one at a time. Overlap 2 tortillas, add cooked chicken and grilled onions and graded cheese, roll. Repeat. Put in a baking dish. Cover with enchilada sauce. Sprinkle with cheese. Bake at about 400 until top is browned.
Fig Jam
3 c diced figs
1 c sugar
1 c water
juice of 1 lemon or 2 limes
1 t pure vanilla extract
Boil unti begins to thicken.
Mint Ice Cream
ICE CREAM INGREDIENTS
1 c milk
1 c cream
1/2 c sugar
pinch salt
dash vanilla
mint extract to taste
CHOCOLATE
1/2 c chocolate chips
1 T cream
Whisk together ice cream ingredients until sugar is dissolved, chill, mix in ice cream maker.
Melt 1/2 c chocolate chips, mix in cream, let cool, layer in new container with finished ice cream.
Heather’s Banana Bread (Plantain Bread)
DRY
2 c flour
3/4 t salt
2 t baking powder
1/3 c chopped walnuts
1/3 c coconut
WET and SUGAR
1/2 c oil
1/2 c brown sugar
1/4 c white sugar
2 over-ripe plantains, mashed until fairly smooth
1/2 c yogurt
2 eggs
1 t vanilla
Whisk dry and wet/sugar ingredients separately, then combine. Pour into greased baking pan and bake at 350 for 50-60 min.
Adapted from Chef Lola’s Kitchen
Also see, for the best of all, Heather’s Perfect Whole Wheat Banana Bread and Double Chocolate Zucchini Bread.
Cruciferous Slaw
DRESSING:
Mix in a large bowl and whisk to combine –
1/3 c mayonnaise
2 t vinegar
2 t lemon juice
2 t honey
1/8 t salt
1/8 t pepper
SALAD:
Add to a bowl bowl, mix well and let sit for an hour in the fridge (or half hour @ room temp) –
4 c shredded cruciferous vegetables (mix of broc, caulif & cabbage)
1/3 c raisins, craisins, or dried currants, chopped in half
3 scallions, green and white parts, diced
1/2 c sliced almonds, toasted in dry cast iron pan with 1 T sugar
Salmon Burgers
Burger:
1 can salmon
1/2 c bread crumbs
2 eggs
1/2 medium finely chopped onion
3/4 t lemon pepper
1 t dried onion flakes
2 T chopped capers
Sauce:
3/4 c Greek yogurt
1 T chopped capers
1 T mayonnaise
1 t lemon pepper
2 t lemon juice
1 t dill
1 shake garlic powder
1/4 t paprika
Mix burger ingredients (if too dry to mold into paddies, add 1-2 T milk) and fry. Mix sauce ingredients. Eat burgers on buns with lettuce, tomato, and sauce, or along with basmati rice, summer squash, and cruciferous salad.
Fish Taco Sauce
Combine:
1/4 c yogurt
2 T mayonnaise
1 T lime juice
1 T chopped capers
1/2 t garlic powder
1/4 t cumin
1 t paprika
sriracha
Almond Coconut Cake
Spaghetti Sauce
1 bell pepper, diced
1 onion, diced
1 15 oz can of diced tomatoes
1 30 oz can of pasta sauce
1/4 lb ground turkey
1 Italian sausage, skinned
1 t basil
dash of oregano
pepper
dash of garlic powder
oil
Fry the diced onion and bell pepper in oil until soft. Add meat and fry until browned. Add remaining ingredients and simmer 15 minutes. Eat over whole grain spaghetti with Parmesan cheese or sour cream and sides of green salad and steamed zucchini.
Mulberry Crumble
Use Amy’s blueberry cobbler recipe with these proportions to serve 4:
FILLING
1 1/2 c mulberries
1/4 c sugar
4 T lemon juice
2 T tapioca
CRUST
2 T butter
1/4 c wheat flour
3 T brown sugar
pinch salt
3 T sliced almonds
Spread filling in bottom of small (8×4″) glass pan. Mix dry ingredients except nuts, cut in butter, stir in almonds, then sprinkle on top of filling.
Bake at 375 for 15 minutes, then remove and fluff topping with a fork. Return to oven until crust is lightly browned and edges of fruit are bubbling (30+ min). Let sit 10 min before eating.