Creamy Broccoli Soup in Bread Bowl

This recipe is adapted from Nupur’s Broccoli soup, my only addition is the extra carrot. Nupur’s original recipe here.

Ingredients:
Broccoli florets – 3 cups (from a medium size head)
Carrot – 1 medium, peeled and chopped
Onion – 1 medium, chopped
Garlic – 2 cloves, minced
Butter – 2tbsp
Flour – 2tsp
Vegetable broth – 2 cups
Milk – 2 cups (I used 1%)
Sharp cheddar cheese – 1 cup grated
Nutmeg – ¼tsp freshly grated
Salt & Pepper – to taste

Method:

• Microwave broccoli & carrot with ¼ cup water for 5-6 minutes or until the veggies are almost tender.
  
• Heat butter in a medium size sauce pan; add onions and garlic; sauté until onions turn translucent.
  
• Sprinkle flour on the onions and cook for 2-3 minutes on medium-low flame until the flour doesn’t smell raw anymore.
  
• Whisk in broth & milk; bring the mixture to a low simmer whisking occasionally.
  
• Next add the par-cooked veggies and bring the mixture to a boil. Season with nutmeg, salt & pepper. Turn off the heat.
  
• Blend the mixture to a smooth consistency either using an immersion blender or in a blender.
  
• Return soup to the saucepan; stir in grated cheese. Serve hot.
  

I served mine in a sour dough bread bowl. I scooped the inside out of the bread, poured soup in, topped it with some cheese and broiled for couple of minutes so that the bread is toasted and cheese is melted and bubbly.

Vaishali's Applesauce Cake

I wanted to make this cake as soon as I saw it on Vaishali’s blog. I had all the ingredients on hand and as Vaishali points out applesauce turns bad pretty quick even in the fridge. I usually buy a big bottle of applesauce for my son, but he being a 2 year old, has his mood swings and would not touch it for days together. I was in that rut and this cake was a savior; AND it tastes so good. It is the different spices that Vaishali adds makes it very special.

I made it non-vegan with the addition of egg instead of egg-replacer. You can find the original recipe here.

The changes I made are: Added 1 extra large egg instead of egg-replacer. Used pecans instead of walnuts.

Pasta with Broccoli and Mozzarella in Red Pepper Sauce

I like to add veggies to my pasta dishes, so it makes for a complete meal. This is one of my favorite ways to have my pasta, sautéed veggies with lots of sauce. For this dish I decided to puree store bought roasted red peppers out of the jar with some roasted peanuts and almonds for a quick weeknight dinner. I also had some cherry mozzarella in the fridge that I put in the dish to make it creamy & cheesy.

Ingredients:
Short cut pasta – 1lb. box, I used tri color rotelle pasta
Red Onion – 1 medium, chopped
Broccoli florets– 2 cups, chopped
Chickpeas - 1 16oz. can, drained & rinsed
Tomato – 1 medium, chopped
Garlic – 2 cloves, minced
Roasted red peppers – 4-5, drained
Roasted peanuts – 3tbsp
Almonds – 2tbsp
Red pepper flakes – 1tsp
Cherry size Mozzarella (Bocconcini or Ciliegine) – 8 oz. container, drained
Salt & Pepper – to taste

Method:

• Cook pasta according to package directions and set aside.
• In a large sauté pan, add 2tbsp oil and sauté onions for 8-10 minutes or until translucent.
• Add garlic and cook for another minute or until fragrant.
• Next add broccoli; cover and cook till they are tender.
• In the meantime, blend the roasted peppers, peanuts & almonds into a paste. I wanted some texture to the sauce, so I left the sauce a little coarse.
• When the broccoli is almost cooked add the sauce along with tomato, chickpeas, red pepper flakes, salt & pepper. Simmer for 5-7 minutes. Turn off the heat.
• Stir the pasta into the sauce along with mozzarella. Mix well and enjoy hot.

Paneer & Green Pepper in Creamy Sauce

When I was making this dish, I had a creamy restaurant style curry in my mind. As it turns out I didn’t have cream in the fridge, but I used the next best thing I had, mascarpone cheese. It made the dish creamy, light, mildly sweet and delicious.

Ingredients:
Paneer – ½ cup, cubed
Green peppers – 2 medium, chopped
Carrot – 1 medium, chopped
Red onion – 1 medium, chopped
Tomato puree – 1/3 cup
Kasoori Methi – 2 tsp
Ginger+Garlic paste – ½ tsp
Milk – ½ cup
Mascarpone cheese – 2tbsp
Garam masala – ½ tsp
Red chili powder – 1 tsp
Salt – to taste

Method:

• Heat 1tbsp oil in a pan, add onions and sauté till golden brown.
  
• Add g+g paste and cook for another minute. Next add the veggies, cover and cook till completely cooked.
  
• Add tomato puree, kasoori methi, red chili powder, garam masala & salt. Simmer for 3-5 minutes.
  
• Next add milk while stirring continuously (otherwise milk might curdle) along with paneer & mascarpone cheese. Simmer for another 2 minutes.

Garnish with chopped coriander and serve with roti or fried rice.

This is my entry to JFI: Paneer being hosted by Trupti @ The Spice who loved me. JFI is the brainchild of Indira @ Mahanandi.