Delicious World of Chefette Spicy

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Chickpeas and Roasted Garlic Spaghetti

chickpea spaghettiOverwhelming would be an understatement for the month that is passing by. I have a few days more to go and then I could probably start working towards normalcy. Yep, final exams week is upon me and I am still clueless about how I am going to go about one of the toughest exams I am scheduled to write.

But amidst all this chaos, I have managed to cook some good (read decent) food and photograph them. Since I have a very narrow window between cooking and getting to the daycare to pick up Miss Kohlrabi, I have to keep things simple and make the most of the props lying about the house. How long can a person look at my patio floor, really? So for this “shoot”, a couple of paper bags, thanks to our earth-friendly grocery store, came to my rescue. The effect was satisfactory, the food even more so. I love chickpeas to death and thankfully, it is used to a delightful degree in Indian cooking.

When I discovered hummus, even more happiness fell on my plate (quite literally). And although, I have moved on to experimenting with different kinds of hummus (with white beans, azuki beans and such), the original always rocks my palate. Now, this spaghetti might be old news to seasoned pasta lovers but to someone who has been stuck on lemon-basil pasta with goat cheese for the past year, this is quite a desirable turn of events.

Now, as I mentioned before, many versions exist on the internet. But I read quite a few of those and decided to go with my gut (I am all about the puns today, aren’t I?). And I am glad I did. Verdict: I would make this again. If I want an overload of carbs that is, for this dish combines two carbs-rich foods available in market: pasta and chickpeas. And no, buying wholewheat pasta will not do the trick because as a person who loves finding diet hacks, I checked the nutrition info. Apart from providing more fiber (a fact I am still skeptical about), wheat and normal pasta provide you with the same, or negligibly less, amount of carbohydrates. So unless you stick to serious portion control and add more vegetable stock and less chickpeas (I solemnly advise you not to go this route since it alters taste), you would be going off charts on a low-carb diet. If you follow one that is.

If not, go crazy! After all you deserve a reward for being you and this is a good way to go about it.
chickpea spaghetti2
Chickpeas and Roasted Garlic Pasta

One pound spaghetti, linguine, trenette or any kind of long pasta

One head roasted garlic (this is super easy, I have been following the method from SimplyRecipes)

One yellow onion sliced

One 15oz can pre-cooked chickpeas (I cooked my own: one and a half cups dried beans and three whistles on the cooker)

One tsp roasted cumin

Quarter cup almond (optional but recommended)

Half cup sun-dried tomatoes (in oil and dried work. The former adds extra depth)

One bunch fresh basil washed and chopped

Juice from one lemon

Half cup goat cheese or cream cheese

Feta or Parmesan cheese to sprinkle on top (optional)

One tsp chili flakes

Salt and pepper to taste

Quarter cup good olive oil

Method:

Cook the pasta according to the package. Set one cup of pasta water aside and drain the rest. Let it cool down and stop cooking. Coarsely grind the cumin seeds. Add the chickpeas, sun-dried tomatoes, roasted garlic, basil and almonds to the blender. Blend it into a coarse mixture, a hummus consistency is what we are looking for. Add the reserved pasta water to help the blender do the job.

When done, add the lemon juice, half the olive oil, salt and pepper.

Heat the rest of the olive oil in a large pan. On low-heat, saute the sliced onion with quarter tsp of salt. When nice, brown and succulent, mix in the chickpeas. Add the goat cheese (or cream cheese) to the pan. Let it melt. Pour the remaining pasta water and make it into a thick sauce. Blend in half the basil and then the cooked pasta. Mix it all in, add more water if you find it too thick. Finish with the remaining basil and cheese.

Go on a diet. You are going to thank me for this tip.

After making this, I sent a pic to my sister and informed her that I want to make this for her in India when we go this July. I seriously cannot wait!!!! (the unusual amount of exclamation points should convey my level of excitement)

 

 

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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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Do You Remember Cup Corn?

Summer sweet corn is here and no one can be happier than I am! I have such great plans for these wonderful kernels of sweetness for this summer and cannot wait to get my hands on them every week. So when I bought them last evening, I already had the perfect starter snack for my sweet corn: cup corn!

cilantro corn

Cup Corn is a very common street food in India and comes in so many versatile flavors, none of which I remember really! So my recipe pick for the day was a pretty much a free-hit since I went with my instincts and literally dropped all the seasoning I thought would jive well together. This is probably why I ended up with a huge bowl of succulent, sweet  corn that was devoured within half an hour of making it! Since I am at the risk of sounding like a glutton, I would like to mention that I had a couple of enthusiastic consumers (one probably more eager than the other. No prizes for guessing who is who, of course) helping me.

Since most of you already know how to steam/cook/roast corn on the cob, here is the recipe for the Cayenne-Garlic Butter Infused with Garlic and Cilantro:

Ingredients:
Half a stick of butter

One Tbsp Olive Oil

Two pods of garlic finely grated

A pinch cayenne pepper powder

Quarter cup cilantro

A dash of lime

One tsp salt

Method:
Melt butter and oil with garlic and cayenne pepper powder on low heat. If you like your garlic well cooked, let it go for five minutes. I love the taste of fresh garlic so I cook it for two minutes. Add the cilatro (save a Tbsp for later), salt and squeeze in the lime. Pour the butter in a shallow pan if you are leaving the corn on the cob. Turn them a few times to coat. I removed the kernels from the corn so I pored the butter over the bowl of corn and mixed it well. Garnish with the rest of the cilantro. Done!

This makes enough butter for four ears of corn.

Serving Size: One ear of corn

Total carbs: 17g

With dressing: 20g


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Quick Spring Salad

This is more of of a summer salad because it has been 80°F in the ‘Bama land for the past few weeks. I know you are probably going “Hmm, summer and roasted veggies? You must be crazy.” But I’ve always loved roasting anything I could get my hands on. The market was full of fresh asparagus and eggplants last week and I couldn’t help but buy some because they are what we call free food in a low-carb diet. Which means apart from the 30-45 gms of proteins I get to eat every big meal, I can eat these as much as I want to and I consider this a huge asset because now, I can go crazy with creativity and caramelize my veggies in the oven.

spring saladSo this salad, it has balsamic-roasted eggplants, asparagus, onion and garlic in it along with fresh lettuce and tomato. I seasoned it with dry basil flakes (wishing I had planted basil this year too. Oh well, it is never too late to!) and fresh mint for that extra herb-y kick. I finished it with a sprinkle of Parmesan cheese. Although I would suggest serving this with a dinner roll (for the carb part of the plan), I ate it all by itself and fell deeply in love with the wonderful sweet-spicy flavor from the balsamic and Sriracha.

Roasted Spring Veggies Salad with Blasamic Vinegar

Ingredients:
Half a large eggplant

One huge purple onion (I used yellow because I didn’t have purple in my pantry)

Ten spears of asparagus

Four garlic pods

Two cups lettuce

Two Roma tomatoes, diced

One and a half tsp Sriracha or one tsp chili flakes

Three Tbsp balsamic + more for finishing

Few chiffonaded leaves of fresh basil (I used 1 1/2 tsp of dry flakes)

Few fresh mint leaves

Cilantro leaves for garnish (optional)

Parmesan cheese

Three Tbsp olive oil

Salt and pepper to taste

Method:
Preheat the oven to 400°F. Dice the asparagus and onion into bite-size pieces. In a large bowl, mix one Tbsp of olive oil with little salt, little pepper, one tsp Sriracha, One Tbsp balsamic vinegar and half the basil. Toss the cute vegetables along with the garlic and spread it on a aluminum foil-covered baking sheet. Roast it in the oven for twenty minutes. Meanwhile, cut the eggplant into bite-size pieces too. In the same bowl, mix together another Tbsp of olive oil with salt, pepper, rest of the Sriracha, one more Tbsp of balsamic vinegar and the rest of the basil. Toss the eggplant and roast it in a pan until caramelized and crunchy. You could also save time and roast it all together but I have let the fire alarm go off many-a-times while roasting eggplants. Hence, didn’t want to take a chance again.

In the bowl, make a vinaigrette out of the remaining oil, vinegar, salt and pepper. Toss the lettuce and diced tomatoes. When the vegetables are done roasting, mix them together and sprinkle the cheese and mint leaves over the hot mixture.

To serve: make a bed of lettuce and tomatoes. Serve the roasted vegetables over it with another sprinkle of cheese, cilantro and finish it off with a splash of balsamic.

Carbs: 7.5 gms

Carbs with a dinner roll: 22.5 gms

(That is 7.5 gms less than the minimum allowed limit for a meal and the maximum allowed limit for a snack. Hah!)

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