Delicious World of Chefette Spicy

formerly Ladles and High Heels


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Cranberry- Walnut Orzo with Bulgur Wheat

Cranberry-walnut orzo2Inspired by a random Rachel Ray recipe and an overwhelming amount of Craisins lying around the house, I made this quick, one-pot meal last evening. It was intended for my dinner and lunch (I cook only in the evenings) since I made regular food for my husband and Aarabhi. I ended up eating it for dinner, late-night snack, breakfast and lunch. It made so much and I did not regret it even a bit since I fell in love with this dish.

I discovered bulgur very recently. I bought a bag knowing very well that the carbs value in bulgur was going to be the same as brown rice (and I was surprised to find that I was wrong) but I needed a change from the same old staple but later found out that bulgur has waaaaaay more fiber than white or even brown rice. This was good enough for me. So I swapped, added, tweaked and finally ended up with a fruity-nutty-full of flavor meal that I am sure to make again.
Cranberry-walnut orzoLike I always say, this recipe is very adaptable, you can swap Craisins for raisins, walnuts for roasted almond slivers or salted pistachios. You can replace the green onions with chives, basil, thyme or any other fresh herb. And you can entirely do away with bulgur or use any other grain in its place (I am thinking couscous or quinoa). Yes, that eclectic!

Cranberry Walnut Orzo with Bulgur Wheat

Ingredients:
Half cup whole-wheat orzo pasta

One and a half cup bulgur wheat

Two and two thirds cup vegetable stock (I had none at home so I gave in and used one bullion cube and water.)

A hand full craisins

Quarter cup walnuts broken into bits

Four scallions, whites and greens separated

Two garlic pods chopped

Salt and pepper

Two Tbsp butter

Method:
Melt the butter in a pan. Add the chopped garlic and the white parts of the green onions. Saute on med-low heat until the garlic is cooked. Add the orzo and toast until golden-brown. Add the bulgur and the stock. Mix in the Craisins and bring it to boil over high heat. Add salt and pepper and let it cook. Since I used bullion cubes, I avoided the salt. Reduce the heat to medium-low, cover the pan and let it cook. When the water is absorbed and the bulgur becomes tender, off the heat and gently fluff the orzo/bulgur mixture.

Finish with the greens of the green onion and walnut pieces.

You could serve this as a warm salad or as the main dish.

Serving Size: One cup

Total Carbs: 45g

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Toasted Falafel in Pita Pockets with Tzatziki

It is such an amazing feeling, to face the end of finals and look forward to my first holiday season (bar an academic paper up for submission) in two long years. After doing some mental math, I realized that I have been working without respite for the past two years. Some may argue that I took a break last summer also but then, I would beg to differ. Carrying a live person in the stomach for nine odd months and popping one fine day in summer is not my idea for a vacay (plying the mom card here). And that’s exactly what I did last summer.

Although this year is going to be as tricky as last year, I am taking solace in the fact that I would not be learning something as challenging as being a mother and breastfeeding an ever hungry baby. Yep, I am up-to-date with all of Miss Kohlrabi’s tricks. Nothing, I repeat, nothing will frazzle me. But I really do hope she gives me an easy time, mommy deserves a holiday. So I have all the time until mid-August until my next (crazy) semester commences and I have all the time in the world until the last week of June to plan a party (Kohl’s first), pack for the India trip and wonder how we are going to manage this then-one year old in a confined space for 24hrs.

I guess I will come to that later. So until then, I have quite some time and I have planned to do a whole list of stuff while the baby will be away, having a great time at the daycare for three days in a week. It is cleaning time! Everything starting from the refrigerator to the door knobs are scheduled to get deep-cleaned, thanks to a huge bottle of hydrogen peroxide, a big bag of baking soda and Costco-size dish liquid. Yes, I am channeling all my energy into the 1050 sq.ft. that is the house.
baked falafelI also have plans to cook wholesome, healthy meals, which would be balanced by those unhealthy ones at good intervals. So before I go and revel in all the awesomeness that is the end of this academic year, let me tell you what I made recently. I cannot call it a falafel since it doesn’t involve frying and mixing in egg into the batter. But it is loosely based on this Mediterranean chickpea ball. Okay, I know that this is the second chickpea recipe in a row. Since pulses, beans and lentils are the primary source of protein in a vegetarian diet, we use all of the above quite frequently.
baked falafel2This recipe is also a super-loose interpretation of Zoe’s Kitchen’s Greek Chicken Pita. Although I don’t eat meat, I know what goes into this sandwich and I just subbed the chicken part with my toasted falafel. I didn’t see anyone complaining!

Toasted Falafel in Pita Pockets

Ingredients:
For the falafel-
15oz can garbanzo beans (or one and a half cups dried beans cooked)

Four garlic pods finely chopped

One and a half tsp cumin powder

Quarter cup chopped cilantro leaves

Salt

Pepper

Half tsp Chili flakes

One Tbsp olive oil

For the sandwich-
Two heads yellow onion sliced

One Roma tomato cut into rings

Lettuce

Haalf a carton Feta cheese

One cup Greek yogurt

Half hothouse cucumber finely shredded

One tsp dried dill

One small garlic pod finely minced

Salt

Pepper

Six Pita pockets

Method:
Falafel-
Coarsely blend all the ingredients, except for the oil, together. Add enough water to make a dough-like consistency. Shape into balls (I was able to make 12). Heat a pan. Pour enough oil to grease it lightly. Flatten the falafel balls. Working in batches, toast them until golden brown on both sides (it took me four minutes for each side on a medium flame). Set aside.

For the sandwich-
Caramelize the onions with a pinch of salt on low flame. Blend the Greek yogurt, cucumber, dill, garlic, salt and pepper with a fork to make Tzatziki. Cut the Pita pockets into half and loosen the flaps. Fill it with a leaf of lettuce. Put in a couple of falafels. Gently press the sides of the pita to crush it. Add the tomatoes and top with some caramelized onions. Drizzle with the Tzatziki and a tsp of Feta cheese.

It might sound like a complicated sandwich to make but burgers require the same number of steps. And exactly like a meaty burger, this Pita sandwich is so worth the trouble!


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My Experiments with Brussels

brussel salad3There comes a day in every food blogger’s life when they make the most perfect batch of roasted vegetables. Food angels will sing, you will shower in a million buckets of conceit and act like you just won the James Beard. Never happened to you? Is it just me? Well, alright then, let me go on. I made the most beautiful batch of Brussels yesterday and immediately let my smugness get ahead of me.

Initially, I had planned a curry with the veggie. When I realized that they were the most perfect shade of caramelized golden-brown with flavors popping every-which-way, I found the intended recipe too normal, very tame for this beauty. So I decided to let the Brussels revel in its newly acquired swag- I decided that a warm salad was the best route to take. What do I say, I was pressed for time and needed to set a few minutes aside for photographing this beauty.  Personally, I was tempted to eat it as it was, off the baking sheet but I kinda had to share it with the hub.
brussel saladI made the salad as I went- I roasted the Brussels Sprouts at 400ºF (205º C) for 30 minutes after coating them with two Tbsp of olive oil, salt and pepper. You could substitute salt with garlic salt if you want but honestly, I never missed the garlic (and I am the kind of person who thinks everything is wonderful with a little chopped garlic in it). I added Craisins and some walnuts. Since I wanted a creamy vinaigrette that would not steal the Brussels Sprouts’ thunder, I made a mild yogurt sauce with a little Chipotle in Adobo and a generous (quarter) cup of milk. I was impressed. Yes, it takes very little for me to feel happy with myself.
brussel salad2The only downside was that I missed Amma while I was greedily eating the salad off the plate after clicking a few hasty photos when I remembered: Amma was so taken by these mini-cabbages although she was not new to them. But then they are pretty expensive in India and not a perennial vegetable like they are in USA so we seldom bought them. She once made a wonderful pepper fry with Brussels when she lived with us last year. We also spoke extensively about making Brussels Fried Rice one day but we never really got down to it. Next time, Amma. We always have the next time.

Nutrition Info:

Serving Size: One Cup

Total Carbs: 15g