Delicious World of Chefette Spicy

formerly Ladles and High Heels


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So Cheesy!

I know, I know, that is a ridiculously cheesy (and by that I mean predictable) title, especially for a post about Mozzarella Sticks. But it is 10pm on a very tiring Sunday night and I have only ten minutes to write this post and go back to my Accounts book… out of which I spent five defending the title. So here we go!

I didn’t know that it was possible- to make a guilt free, lighter version of mozzarella sticks. Until I made up my mind to give it a try. So I read up a couple of methods online, like the ones on Skinnytaste and Food Network and decided to go with my own recipe. I just adapted the temperature and time for baking from the websites, took a deep breath and did it. You should also note that this the first time I am making Moz Sticks of any kind so the success was especially awesome.  I don’t want to talk any more but let this picture do the job:

Featuring for the first time on the blog: the hubster pulling an ooey-gooey cheese stick apart !

Featuring for the first time on the blog: the hubster pulling an ooey-gooey cheese stick apart !

Wonderful, isn’t it? Here is the recipe-

Healthy-Gooey Moz Sticks

Ingredients
Eight sticks of low-moisture part-skim Mozzarella sticks (I recommend Sargento)

One egg, whisked

Quarter cup all-purpose flour

Three Slices of whole-wheat bread

Two tsp dried Italian seasoning

One tsp garlic powder

One Tbsp butter

Cookng spray

Marinara sauce for dipping

Method

Freeze the cheese overnight.

Pre-heat oven to 400° F. Gently blend the bread in a food processor. Heat the butter in a pan and add the bread crumbs when the butter melts. Toast it on medium-low until it is golden-brown. When done, mix the seasoning and garlic powder with it. Assemble the flour, whisked egg and bread crumbs in different dishes. Bring the cheese out. Dip the cheese sticks in the flour and shake of any excess. Dunk them in the egg wash completely and finally, roll them in the seasoned breadcrumbs. Arrange on a foil-lined, greased baking tray and freeze for fifteen minutes (this step can also be done the night before and baked the next day).

spary the tops of the Mozzarella Sticks with cooking spray and bake for five minutes. Turn once and bake again for five minutes. I placed my baking tray on the lowest rack and the sticks came out wonderfully. dunk in marinara and eat while it is hot.
mozarella sticksThat took me half hour to write. Who was I kidding when I said ten minutes?!

Serving Size: One stick

Total Carbs: 7g

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Superstar Pasta/Pizza Sauce

It has been a quest of sorts, finding the perfect homemade sauce that could do double duty as a pasta and a pizza sauce. And I finally cracked the code yesterday. Well, actually the recipe book that came with my Haeger Pizza Stone, a gift from our Virginia uncle and aunt, did it. I just made a few adjustments, adapted it to our taste and ended up with super-delicious marinara sauce last night. Needless to say I am in bliss! Tomato bliss, actually.

Now, I used canned whole tomatoes. If you’d rather go ahead and use up the last of your summer tomatoes, go ahead. Although, I should warn you. I kinda have a feeling that the juices in the can was what hit the ball out of the park. I cannot wait for pasta day now!
pizza sauceSo here is the recipe-

Superstar Double-duty sauce

Ingredients:
One can (15oz) whole or crushed tomatoes with juice (you could use the same amount of fresh tomatoes too)

Five cloves of garlic, finely minced

Slightly less than a quarter cup olive oil

One tsp dried basil

One tsp dried thyme

One and a half tsp dried oregano

A scant tsp chili flakes

Salt and pepper to taste

Method:
Chop the whole tomatoes into bite-size pieces. Heat the oil in a pan on medium low. Add the minced garlic and saute until fragrant. Add the rest of the ingredients and turn the heat to medium. While it is cooking, mash the tomatoes lightly with the back of your ladle. Let it simmer and do its wonderful magic for fifteen minutes. Store in a mason jar or such in the refrigerator. But eating it fresh off the stove is the best.

Last week was Vinayaka Chaturti, the day we celebrate the birth of  our elephant-faced god, the son of Lord Shiva. He depicts the beginning of everything auspicious according to the Hindu mythology. We made Kozhukattai/Modhak, Indian stuffed dumplings. We made both the sweet and the savory version. The sweet is made with coconut shavings and jaggery and the savory ones are stuffed with spiced, ground Urad Dal. We went a little contemporary and decided to fry ’em instead of steam ’em. Kishore was not a fan of this version but Amma and I loved it! Since I was freakishly busy last week, here are a couple of pics I clicked on that day but could find time to edit only yesterday.

Sweet and savory Kozhukkattai

Sweet and savory Kozhukkattai

Chickpeas stir fry with coriander seeds and tempered with Indian condiments. It is a distant cousin of hummus. More on this in October.

Chickpeas stir fry with coriander seeds and tempered with Indian condiments. It is a distant cousin of hummus. More on this in October.

Our elephant-faced god, Vinayaka...

Our elephant-faced god, Vinayaka…

 


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Ratatouille and Garlic-Lemon Spaghetti

To kick-start the long weekend, I recreated one of my most favorite recipes from the blog, Ratatouille. This time, I served it with wonderful lemon-garlic spaghetti and French bread-sticks.  Dinner was done at 6pm. Do I need a bigger validation?!
ratatouille2
The spaghetti recipe has been adapted from Giada’s Lemon Spaghetti and edited some. Here is the recipe:

Lemon-Garlic Spaghetti

Ingredients:
Half lb spaghetti or any long pasta

One third cup olive oil

Quarter cup lemon juice

A hand-full Italian blend cheese

Two pods garlic, finely grated

A pinch chili flakes

Salt and pepper to taste

Quarter cup basil, finely torn

Recipe:
Cook the spaghetti according to the package. Save half a cup of the pasta water and drain the rest. Whisk together the olive oil, lemon juice, cheese, salt, pepper and chili flakes. Return the spaghetti to the pan, add the sauce. If the pasta is too thick, add the pasta water gradually until it reaches the desired consistency. Mix in the basil and serve warm with ratatouille and bread-sticks.
ratatouille
It probably took me longer to click pics than eat. I would call it a job pretty well done, won’t you? Happy Labor day, stay safe!