Left-Over Gourmet

Left-over Gourmet is the new buzz word in the Culinary world, a new trend if you must. I absolutely hate throwing away food and with the new craze in the cooking world of using leftovers to create gourmet meals made me think of doing this post. This is not a new concept for me since I have been utilizing left overs for creative cooking ever since I really got into cooking (I left the number of years out on purpose, he he :)

I have been reading more and more articles on this subject and many a food shows have covered it in their recent episodes as well. So what are we really talking about? 

Think juicing beets or celery and using the leftover pulp in addition to fresh ingredients and making veggie burgers. Isn't that super cool. I have done something similar in the past, pull out all the leftover vegetables, lentils and such and make a batter or dough using some chickpea flour, fresh cilantro, chopped onions and green chilies. Make patties and cook on a non-stick pan with a little oil. Use it over a salad or make a pita wrap with lettuce and humus. All those little containers in the fridge got used up and you have a healthy lunch in minutes.

Here is my take on leftovers that don't taste like leftovers and have been transformed into something delectable. In the recipe below I have used all the leftovers except 1 ingredient to make it into something appetizing and it is balanced and super healthy. Hope this gives you ideas for your culinary adventures. 

Left-Over Gourmet Hash

RECIPE: Left-Over Gourmet Hash

Ingredients

Egg Whites: I used the yolks to make custard for a dessert and had the egg whites left over. I can always scramble them and eat them with toast for breakfast but that is predictable and boring.

Stewed Chicken: Left over chicken from a soup broth I made for a friend this past weekend. Shred the chicken and add to the hash.

Lemon: 1/2 a lemon left over from the lemon tea I have in the mornings. It has been sitting by the electric kettle all day and I needed the counter cleaned up.

Quinoa and Brown Rice: I usually have some plain cooked quinoa and brown rice in the fridge. I do rotations with my starch and switch it around every meal to get different nutrients and add variety to my meals.

Mixed Vegetables: Again there is always a medley of vegetables in my refrigerator so chop anything that looks like it has seen better days and use them up.

Barley: This is the only thing I made specifically for the hash. I was in the mood for some nutty, crunchy carbs and I absolutely adore whole Barley.

Spices: I used some garlic flakes, paprika, salt and pepper to add some dimension and flavors. For me, adding red pepper flakes to this takes it up a notch on the delicious-ness meter.

Herbs: Fresh cilantro and chives were my choices today.

Roasted Peanuts: I am never out of roasted peanuts and nuts add another crunch factor to my hash. 

Fruit Salad: The fruit salad bowl is from the last of all the little things left that no one wanted to eat :)

Method: 

1. Saute the egg whites till they are cooked. Add to it the garlic flakes and shredded chicken. Toss in the chopped vegetables, quinoa, brown rice, barley, spices and herbs. Lastly, squeeze lemon juice on top and mix it all up.

That is pretty much it. Makes for a perfect to-go lunch, it is perfectly balanced and rich in lean protein, assorted vegetables, fruits, nuts and whole grains. Add to it a fruit salad or a yogurt and you have a complete healthy meal. Hope you enjoy creating some of your own left-over gourmet meals. Don't forget to share them with me.

White Beans and Kale Soup (Vegetarian)

Last few days have been amazing with the preview of what Fall is all about. I have been loving this weather and have been craving our staple soup for fall season. Its the White Bean and Kale soup that is vegetarian, hearty and screams Fall. I have been making this for years and had to search high and low to give credit to the amazing column USA Weekend for featuring this years ago.

I know all my recipes say quick and simple a thousand times over but in all honesty it is just that and extremely satisfying. I try to purchase organic vegetables most of the time since we consume so much of them but its totally a personal preference. 

White Beans and Kale Soup

RECIPE: White Beans and Kale Soup

Ingredients
1 Tbsp Olive Oil
6-8 Garlic Cloves, chopped
1 White Onion, chopped
3-4 Cups Kale (I use both Curly, lighter color and Flat, darker color for different nutrients)
4 Cups Vegetable Broth
1 Can Cannellini  Beans (Yes! I use canned beans too, not worth soaking and boiling for such a small quantity)
1 Can White Northern Beans (do not Drain, either one)
4 Tomatoes, chopped
2 tsp Italian Seasoning powder
Salt and Pepper to taste
1 Cup Parsley, chopped
Ricotta Cheese and Parsley for garnish

Method

1. In a deep pot heat some Olive oil on medium heat. Saute the onions and garlic till they are soft and translucent.
2. Add Kale and saute till it wilts.
3. Now add the beans with the liquid, vegetable broth, tomatoes, Italian seasoning, parsley, salt and pepper.
4. Simmer for about 15 minutes till it thickens a little.
5. Garnish with a little dollop of Ricotta cheese (or butter) and sprinkle with fresh parsley.

Serve this with some toasted Garlic and cheese bread. Hope you and your family enjoy this heart warming soup.

Chopped Kale, Garlic, Onions, Tomato and Parsley

Cut out the hard stems from Kale

And if the kids ask to save the leftovers for them you know you did something right :) They enjoyed it even more the next day for dinner. Hope you can enjoy some with your friends and family.

10 minute: Tilapia and Broccoli Slaw Salad

Ya'll have been asking me for quick fix lunch/dinner ideas. Here is my lunch today, done in 10 minutes on a stopwatch. Its Pan Seared Tilapia Fillet on a bed of Broccoli Slaw and Fuji Apples tossed in a Maple Balsamic Vinaigrette. Toss the salad while the fish is cooking and it literally took 10 minutes.

5-Minute Shrimp saute: Recipe from nessecity

I posted the picture of Shrimp saute on Instagram and Facebook last night and you all have blown up my comments for the recipe. 

This recipe was non intentional and totally out of what I had in the fridge/freezer because it was dinner time and we were too tired from the day excursions to go out again. I  literally opened up the fridge and pulled out Frozen Shrimp (always have a back up of quick thawing products like shrimp and fish for last minute meals), fresh flat leaf parsley, garlic, dried curry leaves, red pepper flakes, onion seeds and lemon juice. 

Quick Shrimp Saute

Recipe: 5-Minute Shrimp Saute
Ingredients

1 Lb Frozen Shrimp, thawed
2-3 cloves garlic, roughly chopped
2-4 Tbsp Fresh parsley, chopped
1 tsp onion seeds
5-6 curry leaves, fresh or dried
1 Tbsp Sunflower oil
1 Tbsp Lemon Juice
1 tsp red pepper flakes
salt and pepper to taste

Method

1. Heat the Sunflower oil and add the dried curry leaves and Shrimp. Saute it till the Shrimp turns pink and are almost cooked.
2. Add the garlic, parsley, red pepper flakes, onion seeds, salt and pepper. Saute it for another couple of minutes. You will smell the aroma of garlic cooking.
3. Lastly add lemon juice and serve.

Black Onion Seeds, Flat Leaf Parsley, Shrimp, Garlic, Curry Leaves, red Pepper Flakes

That's it,  told you how quick and simple it was. It turned out delicious. You can have this with steamed rice and a side of edamame, toss it over a salad, make shrimp tacos with lettuce, avocado and pico. Hope this helps you get creative with some of your last minute meals. Comment below and share some of your quick and creative tips. Hope you all had a great Labor day weekend.

Left-over Shrimp Tacos for Lunch

Side: Edamame

Savory Bruschetta

I have not known anyone who does not appreciate a well made Bruschetta. A traditional Bruschetta is made with chopped fresh tomatoes, garlic, basil, olive oil, and balsamic vinegar, served on toasted slices of French or Italian bread. I was flipping through the Costco magazine and came across this savory version from Delano Farms and had to absolutely try it. It looked absolutely amazing and refreshing with grapes being in abundance right now.

Savory Bruschetta

RECIPE: Savory Bruschetta

Ingredients

11/2 Cups seedless Grapes (red, green or black)
1/4 Cup dried Cherries
dash of Cinnamon powder
dash of Nutmeg powder
dash of Clove powder
1 Cup part-skim Ricotta cheese
1 Tbsp finely chopped Candied Ginger
1 Tbsp chopped walnuts
French Baguette or Italian bread
Fresh mint leaves for garnish

Method

1. Chop the grapes and drain any liquid. Add the cherries and sprinkle with cinnamon, clove and nutmeg. set aside.
2. In another bowl blend together ricotta cheese, chopped candied ginger and chopped walnuts.
3. Toast the bread slices, spread the ricotta mixture, top with a spoonful of the grape mix. Garnish with some mint leaves.

Here you have a perfect and healthy snack that is quick and easy to make. Serve it for an after school snack or serve it as an appetizer. It will surely be a huge success. Hope you enjoy it with your family and friends. Post your own pictures and comments when you do try it. Hope you all have a great day.

Saag Paneer (Spinach with Paneer)

This Saag Paneer is unlike any that you have had in restaurants. The one that you eat in restaurants is laden with heavy cream and butter but this is super healthy with an aromatic and undiluted taste of fresh spinach. It is not only low-fat but rich in Iron and Protein. I have nothing against using cream for curries occasionally but for a home cooked, everyday meal I don't add cream or butter, like to keep it as natural as possible.

So to get that richness, I like to add Channa dal to it to get the creamy texture and additional protein to this dish. So its low in fat and tastes even better this way. This is how an authentic North Indian home cooked saag Paneer looks like.

Saag Paneer

RECIPE: Saag Paneer
Ingredients
20 Oz Baby Spinach
1 Cup Channa Dal
2 Large Tomatoes, chopped
1 Green Chilli (optional)
5-6 Garlic Cloves, chopped
1" piece of Ginger, chopped
salt to taste
1/2 tsp turmeric
2 Cups Water
12 Oz Paneer, low-fat (preferred)

To make Tarka (seasoning):
1 Tbsp Ghee (clarified butter or just plain butter)
1/2 Large Onion, chopped
1 Garlic clove, finely chopped
1 tsp chilli powder
1 tsp Cumin seeds, roasted and powdered
1 tsp Coriander seeds, roasted and powdered
1/2 tsp paprika powder, for garnish

Method

1. Wash the Channa dal with plenty of running water and drain.
2. Chop the onions, tomatoes, green chilli, ginger and garlic coarsely. Does not have to be perfect since you will blend it all later.
3. In a pressure cook add dal, baby spinach, tomato, green chilli, garlic, ginger, salt to tatse and turmeric powder with 2 cups of water.
4. Pressure cook on high heat for 2 whistles and then lower the heat and let sit for about 10 minutes. Turn off the heat and let the steam escape.
5. While that is cooking, lets chop up the ingredients for the tarka (seasoning) and have them all ready.
6. For Tarka: Roast the cumin and coriander, let cool and grind them in a coffee grinder. Set aside.
7. Chop the onions and garlic. Set aside
8. Heat a Tbsp of ghee in a big skillet or pan and add the onions and garlic to it. Let brown for about 10 minutes on medium heat.
9. Add all the spices and saute for about a minute.
10. Now to assemble it all together, open the pressure cooker and make sure the dal is cooked through. If not cook some more.
11. Now take a hand grinder and coarsely grind the spinach-dal mixture.
12. Now add the minced spinach-dal puree to the tarka and let it heat through. Check for seasoning.
13. Add paneer and let simmer for a few minutes till the mixture bubbles and the paneer is heated through. Garnish with a dollop of butter and paprika powder. Serve with Rice, roti or naan.

Step-by-step process,

Channa Dal

Wash the Channa dal with plenty of running water and drain.

Chop the onions, tomatoes, green chilli, ginger and garlic coarsely. Does not have to be perfect since you will blend it all later. In a pressure cook add dal, baby spinach, tomato, green chilli, garlic, ginger, salt to tatse and turmeric powder with 2 cups of water.

Pressure cook on high heat for 2 whistles and then lower the heat and let sit for about 10 minutes. Turn off the heat and let the steam escape.

While that is cooking, lets chop up the ingredients for the tarka (seasoning) and have them all ready.

For Tarka: Roast the cumin and coriander, let cool and grind them in a coffee grinder. Set aside.

Tarka Ingredients

Chop the onions and garlic. Set aside. Heat a Tbsp of ghee in a big skillet or pan and add the onions and garlic to it. Let brown for about 10 minutes on medium heat.

Ghee or Clarified butter

Add all the spices and saute for about a minute. The aroma from the spices alone is worth the effort. This smells so awesome already. 

Now to assemble it all together, open the pressure cooker and make sure the dal is cooked through. If not cook some more. Take a hand grinder and coarsely grind the spinach-dal mixture.

Now add the minced spinach-dal puree to the tarka and let it heat through. Check for seasoning.

Add paneer and let simmer for a few minutes till the mixture bubbles and the paneer is heated through. Garnish with a dollop of butter and paprika powder. Serve with Rice, roti or naan.

I had forgotten how good it tastes and to my surprise my kids have been asking me to make it again after they polished it off the first time around (I wish I could show you their dinner plates from that night :). So please give it a try and hope you enjoy it as much as we did.