Crispy Oven Baked Potato Wedges

We were having burgers for dinner and we had to have fries. This took 10 minutes to prep and then in the oven for 40 minutes. Easy and healthier than fries and much tastier than your restaurant fries, trust me on this!

Ingredients

  • 4 large potatoes, peeled
  • 1/4 cup olive oil
  • 1 tsp chilli powder/ flakes
  • 1/2 tsp paprika powder
  • 1-2 tsp garlic powder ( or 1 tsp fresh minced garlic)
  • 1 tsp onion salt
  • 1/2 tsp dried parsley
  • 1/2 tsp cracked black pepper
  • 1/2 cup grated parmesan cheese (optional) – leave out for vegan or lactose free option
  • salt to taste
  • 1/2 tsp cilantro or parsley for garnish

Directions

  • Preheat oven to 425ºF (220ºC)
  • Cut potatoes into wedges and let it sit in cold water (with some ice cubes). I left it in for 15 minutes
  • Drain and remove excess water using towel or paper towels
  • In a bowl combine all ingredients except the garnish
  • Toss potatoes with the oil mixture. Pour on pan
  • Make sure the potatoes are in a single layer
  • Bake for 40 minutes. Flip after 20 minutes
  • You can increase the temperature to 450ºF for the last 10 minutes
  • Garnish with cilantro

CRISPY SMASHED POTATOES – INDIAN STYLE WITH HERB SAUCE AND FRIED ONIONS

Potatoes are always a hit in my family, especially the baby potatoes. I usually marinate it and make a dry curry which can be eaten with rice or rotis. My mom makes it often and I have adapted the recipe. Today I decided to use similar spices but roast it and serve it as a side.

Ingredients

  • 1 pound baby potatoes (1/2 kg potatoes)
  • 3 tbsp olive oil
  • 1/2 large red onion finely sliced
  • Marinade:
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • salt to taste
  • Herb Sauce:
  • 4 tbsp cilantro/ coriander leaves
  • 4 tbsp fresh mint
  • 1 1/2 tbsp olive oil
  • 2 cloves garlic
  • 1 tbsp lemon juice

Directions

  • Wash and cook baby potatoes for 8-10 minutes
  • Drain and peel
  • Mix all the ingredients for the marinade
  • Add to potatoes and mix
  • Put all ingredients for herb sauce in a food processor and blend
  • Add 2 tbsp of the herb sauce to the potatoes and mix
  • Let it sit for 30 minutes to 3 hours
  • Heat oven to 450ºF (230ºC)
  • Add a tbsp oil on a sheet pan
  • Add potatoes to the pan. With a bottom of a measuring cup, gently smash each potato to 1/2 inch thick
  • Drizzle 1 tbsp of olive oil on the potatoes
  • Roast for 40-50 minutes. Flip them after 20 minutes
  • Heat 1 tbsp oil
  • Fry onions till golden brown and crisp. Sprinkle some salt when frying to crisp it up faster
  • Once potatoes are crisp, remove and place on serving dish. Garnish with herb sauce and fried onions
  • Serve hot

Vegetarian Skillet Lasagna

Lasagna is a favourite in our home. What is not to like, it is pasta, with lots of vegetables and cheese; perfect for parents who are trying to get their children eat veggies. I add veggies that suit my mood or my fridge; it is sometimes spinach, mushrooms, eggplants, zucchini. The usual lasagna recipe also has ricotta cheese. I being lactose intolerant, make a small pan for myself with no cheese(!) or sometimes add some goat cheese since I can tolerate that. Making lasagna is usually time consuming; making the filling, the sauce and then cooking the sheets, then layering them and the baking for atleast 50 minutes; then letting it sit for 15 minutes before you serve so it does not fall apart. I always misjudge the time (and sometimes the amount of filling required) and dinner always runs late when I am making lasagna.

I came across this recipe in another group posted by Phillip Nicholas. His was with meat and ricotta cheese and I adapted it to a vegetarian version with teh cheese I had at home that day. It was easy (no pre-boiling of pasta sheets, layering or baking), all in one skillet and delicious. This recipe is a keeper!

Ingredients

  • 8-10 lasagna noodles (do not use the no-boil sheets)
  • 1 tbsp olive oil
  • 1 1/2 cups chopped onions
  • 6-8 cloves garlic, minced
  • 1 tsp red pepper flakes (or 1/2 tsp chilli powder)
  • 1 large eggplant , 1 inch dice (add salt and let it sit for 15 minutes, rinse and place on paper towels to remove excess water)
  • 1 green pepper (capsicum), 1 inch diced
  • 8 oz (approx 250 g) white or bella mushrooms, finely chopped (I like to add mushrooms for the meaty texture. If you don’t like mushrooms, you can add veggie crumbles or other vegetables of your choice or just more eggplant)
  • 1 tbsp italian seasoning
  • 1 cup water
  • 1 28 oz can crushed tomatoes (can use fresh tomatoes, chopped to very fine)
  • 1 8 oz can tomato sauce
  • 8 oz fresh mozzarella (or 16 oz ricotta cheese) – cut into 1 inch pieces
  • 1 cup shredded mozzarella cheese
  • 1/2 cup parmesan
  • pepper and salt to taste
  • 8-10 fresh basil leaves, sliced or torn

Directions

  • In a large skillet (with a lid), heat olive oil
  • Add chopped onions and cook till soft (about 4-5 minutes)
  • Add garlic and red pepper flakes and mix
  • Add chopped mushrooms and fry till almost dry (about 4-5 minutes)
  • Add eggplant and fry till almost cooked. Add green peppers and cook for a minute. add 1/2 tbsp italian seasoning (Since I was making two pans (one lactose-free), I transferred some veggies to a smaller pan)
  • Break lasagna sheets into 1-2 inches and spread over the vegetables
  • Add water,crushed tomatoes, tomato sauce and rest of the italian seasoning, salt and pepper
  • Bring to boil, cover and let it simmer for about 20 minutes or until the pasta is cooked, al dente. Taste for seasoning
  • If using ricotta, mix all the cheeses together.
  • When the pasta is cooked, drop dollops of cheese mixture (ricotta cheese mixture) or fresh mozzarella over the pasta and sprinkle the shredded cheese all over (For a lactose-free version, add goat cheese or vegan cheese)
  • Season with salt and pepper. Cover the pan and let it cook for a minute. Take off pan and let it sit covered till all the cheese melts
  • Top with fresh basil and serve

Blueberry Muffin

When it is summer, and blueberries are in abundance, blueberries are thrown in salads and pancakes and coffee cakes and orcourse muffins. It is also the only fruit my younger son eats without a fuss. I make many different versions of blueberry muffins; some with butter or oil, buttermilk or regular milk, sugar or honey. This recipe is with oil, milk and honey. It is not very sweet, and perfect for breakfast or brunch. Add a quarter cup of sugar if you would like it sweeter. I sometimes make a crumb or butter, flour and sugar and top muffins to give it a crunch and makes it a dessert. This recipe I adapted from horn of the moon cookbook.

Ingredients

  • 1 cup whole wheat flour
  • 1 3/4 cup white flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable or canola oil
  • 1/2 cup honey
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup milk (I used almond milk)
  • 1 1/2 -2 cups blueberry
  • 1 tbsp sugar (to sprinkle on top)

Directions

  • Preheat oven to 400ºF ( 200ºC)
  • Sift together the flour, salt and baking powder
  • In another bowl, whisk eggs, milk, oil,vanilla and honey
  • Stir the dry ingredients with wet ingredients.
  • Add blueberries
  • Do not overmix, just stir enough to moisten
  • Sprinkle some sugar on top (optional)
  • Bake for 20-22 minutes

New Baby Potato Salad with dill

My neighbor gave me some fresh dill and it brought back memories of midsummer in Sweden. Mid June, summer has finally arrived and everyone was out taking in all the sun they can get. After the cold dark days of winter, any sun was welcome. My first midsummer day in Sweden, 25 years ago, brings back memories of people dressed in their traditional clothes, girls and women wearing flower wreaths. Everyone dancing around the midsummer pole and singing sma grödarna (small frogs) pretending to be little frogs and then piglets and so on. My son learnt it in daycare so we knew the song too. I found this youtube video https://www.youtube.com/watch?v=07dcd22jPQE. Stalls selling pancakes with lingonberry jam and other goodies including beers and snaps. Everybody enjoying the sun and a festive feel in the air. We were invited to a friend’s summer house for lunch where they served herring, smoked salmon and potato salad. For dessert it was strawberries with cream and a jordgubbstarta (a sponge cake layered with fresh strawberries and whipped cream).

Here is a recipe for the potato salad. In a more traditional swedish potato salad, you would add

Potato salad with dill and dijon mustard vinaigrette

Ingredients

  • 2 pounds (1 kg) new baby potatoes
  • 1 red onions, chopped or sliced thinly
  • 1/4 cup chopped fresh dill or chives
  • 3 tbsp olive oil
  • 2 tbsp dijon mustard
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • salt and pepper to taste
  • a sprinkle of chilli flakes (optional)

Directions

  • Wash and boil potatoes (do not overcook), peel, cut into half
  • Add red onions
  • Make the dressing by mixing well the olive oil, mustard, vinegar, honey, salt, pepper and chilli flakes.
  • Pour over warm potatoes
  • Add dill or chives.
  • Mix, taste for salt, season if required
  • Serve

spicy roasted eggplant

If you follow my blog you would know that we like eggplant in our house. I roast eggplant often and serve it in a sandwich. I saw a fried eggplant recipe and decided to try a similar recipe but instead of frying, I roasted it in the oven. Of course you can fry it too. It is a simple recipe. I served it with rice and dal. You can serve it as an appetiser or a side.

The coating used is very similar to coating used in fried fish in India.

Ingredients

  • 1 large eggplant, sliced into 1/2 inch slices
  • 4-5 tbsp oil
  • Spice mixture- 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2-1 tsp chilli powder
  • 1/2 tsp amchur powder (mango powder) or 1 tsp lemon juice
  • 1/4 tsp turmeric powder
  • salt to taste
  • Coating mixture- 2 tbsp semolina (or cornmeal), 1/2 tsp chilli powder, 1/2 tsp cumin powder, salt to taste

Directions

  • Slice eggplants, sprinkle salt and let it sit for 10-30 minutes. Wash, and drain. Pat eggplants dry with kitchen paper
  • Add 1 tbsp oil on the eggplant and coat
  • Sprinkle spice mixture and make sure it is evenly spread on both sides.
  • Dip in coating mixture and spread the mixture evenly (This gives it a crispy texture)
  • Heat 2 tbsp oil. Fry the eggplant for a couple of minutes on both sides.
  • Heat oven to 450ºF (230ºC)
  • Line a pan with parchment paper (to avoid extra cleanup)- optional
  • Coat pan with oil
  • Place eggplants on the pan and bake for 15 minutes. Flip it and bake for another 10 minutes
  • Place under broiler for 2 minutes if you want it extra crispy.
  • Garnish with cilantro and serve.