Garliky Smashed Roasted Potatoes….

Garlicky smashed potatoes

I still have to meet one single person who does not like potatoes .. I love them and can eat them in any form . Be it grilled, baked, roasted , hash deep fried…. So when my dear blogger friend Sonal from simplyvegetarian777  suddenly asked for a potato recipe for a last minute collective ( she was very clear that she wanted Potatoes as the star & visible and not hidden in the recipe ) I realized that I did not have even a single one in my blog which showcased the humble potato ..
So here I am with my very first JUST POTATO RECIPE .

These garlicky smashed potatoes are perfect for those quick appetizers as well as elegant enough for those special occasions and get to gathers and surely a crowd pleaser and very quick and easy to make ..
I have kicked up a notch with some fresh garlic and red pepper flakes

Garlicky smashed potatoes

For these incredibly tender on the inside yet amazingly crisp on the outside potatoes I have used small red potatoes along with yellow baby potatoes… A table spoon of fresh crushed garlic and a tablespoon of fresh rosemary ( you can use any herb of your choice ..

Garlicky smashed potatoes

To prepare these potatoes you will be needing

300 grams baby potatoes ( I used red as well as Golden potatoes )
1/4 cup cooking oil ( I used Olive oil )
1 tbs freshly chopped Rosemary (you can use any herb of your choice)
1 tbs fresh chopped garlic ( optional )
1 tbs red pepper flakes or as per taste
Salt as per taste ..

Method ::
1. Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt.
Boil until almost tender, 10 to 15 minutes. Drain potatoes.
OR
Microwave the potatoes on high for 4 minutes ( I used the microwave )

2. Place potatoes on a plate or baking sheet . Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece.
3. Heat oil in a 12-inch heavy skillet over medium-high heat.
4. Transfer potatoes with a spatula to the skillet.
6. Add salt , red pepper flakes , fresh garlic and rosemary .then lower heat to medium-low and cook, turning once, until golden brown.
5. It took me about about 20 minutes to do both the sides ..

ALTERNATIVELY
Preheat oven to 450 degrees F.
Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes onto the prepared baking sheet and carefully smash the potatoes until flattened but still in one piece.
Top with oil, salt, red pepper flakes , garlic and thyme.
Place into preheated oven and bake for 18-20 minutes, or until golden brown and crisp.

Garlicky smashed potatoes

This one’s a sure crowd-pleaser, for the holidays and beyond And really I see no reason why you shouldn’t make this at the most earliest convenience…..

Make Ahead Tips
You can boil and flatten the potatoes the night before.

Store them in a container, lightly covered, in the fridge.

Next day bring the potatoes to room temperature and cook either in the pan or in the oven …

Garlicky smashed potatoes

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

 

Garlicky smashed potatoes

Asian Tofu Salad….

Asian Tofu Salad … Diabetes Friendly Thursdays

Creating Recipes with a Cause!
I am a proud DFT blogger. To learn about DFT, Click on the picture above ..

March is the month of start of Spring and cleansing of house and yards and discarding the old and welcoming the new. Let’s begin the onset of spring with some healthy PROTEIN PACKED Salads!

In our house We eat Salads as one of the regular rotation for lunch especially during summer months . My kids love to add loads of leafy greens along with carrots , cucumbers fresh mushrooms and other fresh vegetables and sprouts in their salads along with grilled chicken, shrimps, or fish.. I myself love to Sprinkle some nuts or seeds on top, add a few dried cranberries, some avocado chunks to take it to the next level and they’re filling enough to make into a main dish.

Today I bring to you one of our favorite Asian flavors inspired tofu salad The slices of protein-rich tofu that top this salad is lightly seasoned in low sodium soy sauce and chili flakes and grilled to give it a bold, rich flavor Plus, they’re filling enough to make into a main dish.

Asian Tofu Salad…

Makes 1 serving
Serving size 1 cup + 4 slices of tofu

Ingredients for the salad
1/4 cup shredded Red Cabbage
1/2 cup shredded lettuce of your choice ( I used iceberg )
1/4 cup carrots cut into matchsticks
50 grams pat dried tofu cut into 4 ( marinade all over in 1 tsp soy sauce or chili sauce and grill it )
1 tsp oil ( I used peanut oil )

For the dressing
1 tbs unsalted dry roasted peanuts
1 tbs juice of a lemon
1 small date
A pinch or two chili flakes optional
1 tsp fresh ginger

Method
Blend all the ingredients under dressing to a smooth paste . If the dressing becomes too thick then add a little water or low sodium soy sauce to thin it out .

The Salad
1. Heat a medium size skillet and add 1 tsp oil .
2. Once the oil is hot add all the ingredients for salad and toss for a minute EXCEPT GRILLED TOFU .
3. In a serving bowl add the tossed Salad , Top with tofu and serve with the salad dressing on the side .

Lets look at the benefits of the ingredients used in making this Salad..

Red cabbage
Eating cabbage is an inexpensive way to add vitamins K and C, as well as antioxidants, to your diabetes-friendly diet. Cabbage also contains manganese, fiber, and vitamin B6. This low-carb veggie is at its peak in the fall and early winter. Pick a head that’s firm with shiny leaves. When you get it home, put it in the refrigerator. Cover it with plastic wrap once it’s cut to slow down the loss of vitamins. Experiment with recipes that use this low-carb vegetable raw as well as cooked.

Lettuce
The glycemic index estimates the effect of a food on your blood sugar levels, with foods having a low score being less likely to cause spikes in blood sugar levels than those with a high score. Lettuce have very low glycemic index scores, according to the American Diabetes Association, so you don’t have to worry about them greatly increasing your blood sugar levels.

Carrots
Rich in the antioxidant beta-carotene, vitamin A, B, C and K, magnesium, folate, and dietary fiber, carrots are bright in color and provide a sweet taste. Carrots are a good choice if you have diabetes as their carotenoid and vitamin A content helps protect your eyes from diabetic retinopathy or damage to the blood vessels in the eye from long-term diabetes. Carrots are a great low-carb, crunchy snack.

Tofu

The Joslin Diabetes Center recommends that adults get 20 to 35 g of dietary fiber each day, especially if they are diabetic, as fiber slows down the absorption of carbohydrates. Tofu has an excellent balance of the nutrients required to lower blood sugar levels in type 2 diabetics. CalorieKing.com states that a fourth of a block of firm tofu only has 117 calories, but also 7 g of fat, 12.8 g of protein and almost 1.9 g of fiber. Tofu can be grilled, baked, used in a soup or in a stir-fry dish.

Disclaimer
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

FOR MORE DIABETES FRIENDLY SALADS RECIPES,CLICK ON THE LINKS BELOW

Sonal’s Kosumbari, raw mung salad

Apsara’s Edmame Salad with Hemp Cilantro Dressing

Suchitra’s Horsegram/Kulith Kosambari

Swati’s Grilled Chicken & Quinoa Salad

Sarika’s Nam Sod

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Kerala Style Egg Stew …

If you are planning to make appam at home then the side dish undoubtedly has to be a Coconut milk based Stew.
Kerala Egg Curry in spiced sauce with coconut milk is one of the classic breakfast recipes of Kerala and is usually served with Appam..

Serves 3-4 people
Cook time : 30 mins
Prep time : 15 mins

Ingredients
4-6 Hard boiled eggs
2 boiled Potatos cubes
1 tbs oil ( I used coconut oil )
2 dry red chilies
1 tsp mustard seeds
1 large Onion finely diced around 1 cup
2-4 Green chillies or as per taste (slit lengthwise)
1 Tblsp Ginger (grated or thinly sliced)
1 Tblsp Garlic (grated or thinly sliced)
1 sprig Curry Leaves (5-8 leaves)
1 1/2 cup Coconut Milk ( I used Canned milk )
1 tsp Garam masala
½ tsp Corriander powder
1 tsp red chili powder
1 tsp freshly ground black pepper
Salt as per taste

To prepare Egg stew
1. Heat oil in a pan and sauté mustard seeds till they splutter
2. Add the curry leaves, ginger, garlic, green chillies & onions and sauté until onions are soft ( We don’t need to brown the onions, sauté them until soft and translucent )
3. Add potato, 1/2 cup coconut milk and cook for 5 mins .
4. Turn the heat to low and mix all the spice powders with remaining 1 cup coconut milk and add it to the stew.
5. Add the boiled eggs (slit in half if preferred) to the stew and cook on low heat for 5 mins.
Serve hot with some Appam , chapati , rice or any bread of your choice …

CLICK ON THE PICTURE BELOW FOR RECIPE OF APPAM

Appam / lacy hoppers…

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Gujrati Style Bharwa Baigan ( stuffed eggplants )

Bharelu Ringna Nu Shaak/Gujrati Style Bharwa Baigan

Bharwa Baingan also known as “Bharelu Ringna Nu Shaak” in Gujrati is a vegetable prepared using small brinjals filled with sweet , spicy and tangy masala …..
This recipe has been passed On to me direct from my Grandmother’s Kitchen and hold such found memories of my time spend at her place in Ahmedabad . This recipe is very simple yet delicious and can be made quickly….

Serves 4-6 people
Cook time 30 mins

12-14 small bhaigan / eggplants
2 tbs cooking oil
Leftover ground masala
1/4 cup Water or as needed
1 tbs desiccated coconut for garnishing
1 tbs finely chopped cilantro for garnishing

For Masala Ground Coarsely..
Roasted Peanuts – 1/4 cup, coarsely ground
Roasted Sesame seeds – 1/4 cup, coarsely ground
Desiccated coconut – 1/4 cup ( I used dried coconut )
Cilantro/ Coriander leaves – 1/4 cup, finely chopped
Green chilies – 3} finely chopped optional
Ginger paste – 2 tsp
Garlic paste 1 tsp
Red chili powder – 2 tsp or as per taste
Sugar – 1 tbs or as per taste
Salt -as per taste
1/4 teaspoon hing/ asafoetida powder
Juice of a Lemon OR 1 tbs thick tamarind past
Grind all the ingredients mentioned above and keep aside.

Preparation
Make a slit at the bottom of the brinjal vertically towards the stem, making sure not to slice the brinjal in the half. We want the brinjals to be a single piece but slit three fourth way through
Make cut to the chilies .Make sure not to slit all the way through.
Stuff eggplants and chillies with prepared masala.

Chocolate Chip S’more Dip… Super Bowl Sunday

Super Bowl Sunday is just around the corner ..…
Have you Got your game face on to host a Super Bowl party for die-hard fans; and those there just for the ads ??

This time I am bringing something sweet to the super bowl potluck table which will please both the kids and adults alike ..This Chocolate Chip S’more Dip is divine, smooth and creamy and the best part Is you can whip it out on a short notice. It only takes under 30 minutes to whip this up and people love the gooey, chocolatey, marshmallow taste.

Bringing this dip  for Sonal’s Super Bowl Collective Post ….

lets get down to the recipe without wasting anymore time ..

Chocolate Chip S’more Dip

Serves 8-10 y

Ingredients
1 , 8 ounce block of cream cheese at room temperature
1 stick of softer butter (1/2 cup)
1/4 cup brown sugar
1 teaspoon vanilla essence
3/4 cup powdered sugar
1 cup mini chocolate chips

1 cup small Marshmallows ( optional )

Preparation

1. Mix together cream cheese, butter, powder sugar, vanilla and brown sugar with an electric mixer.

2.   Stir in chocolate chips.

3.Next arrange marshmallows on top of the dip and char them a       little with the help of a torch .. ( The dip tastes divine even without the Marshmallows )

Serve with animal crackers Nilla ,graham cracker ! tea biscuits, or other cookies to scoop up this delicious dip.

I am bringing this dip to Fiesta Friday Which is co-hosted by Little Sweet Baker and Foodie On Board.