Roasted Veggies - A flavorful side to any feast

I consider myself pretty lucky to enjoy many different festivals and cultures. This is partly because my husband and I have different heritage, and partly due to living in the melting pot United States, whether East Coast, West Coast, or college towns in between. When Diwali, Thanksgiving, Christmas, and more line up in a matter of weeks, you can suddenly you realize you've been eating sweets for weeks, but you only have more feasts coming up!

Today I want to highlight the healthier veggies we enjoy every day, which are also an important balance in our holiday diet. I used these as an inspiration for one of my dishes at my in-laws' Thanksgiving feast.

This is a simple roasted veggie platter. A festive dish does not have to be too complicated to taste great. When you have enough of the rich stuff on the table, a dish like this helps cut through the richness while providing the much needed rainbow of nutrients.

I used mini vegetables to make cleaning and prepping the ingredients faster. Believe me, I have done this the long way before -- chopping all the regular sized veggies -- and I was in the kitchen for much too long. This dish took me only half an hour on Thanksgiving morning, and everyone loved it at dinner that afternoon!

I used in miniature: carrots, sweet peppers, mushrooms, beets, turnips, squashes, onions, garlic, several colors of potatoes, and of course fresh herbs, like oregano and thyme.

I'm also lucky to live near wonderful, year-round farmers' markets like the Ballard Sunday Farmers' Market and Pike Place Market in Seattle. Buy organic, local, and seasonally whenever possible. With a simple dish like this everyone will always appreciate the difference!

Impromptu Pie - Pistachio Butternut Squash

I recently created another butternut squash dish -- it is so seasonal! The story goes that I was trying to make my eggless pumpkin pie. I had a huge can of pumpkin purée opened a few days ago and refrigerated. It was late Tuesday night and I really wanted to make the pie for Brian.

I was ready with my handy graham cracker crust and spices, but when I opened the refrigerated pumpkin purée, it had gone bad :( It was too late to go to the grocery store. As I watched "A Charlie Brown Thanksgiving" on TV, they came to the scene where Charlie Brown is hosting dinner for his friends, but having too few resources at his disposal he and Snoopy serve popcorn and toast. I started thinking about my own situation and decided -- I won't settle for popcorn and toast!

I returned to my kitchen and found a small butternut squash. It was reserved for another dish I was planning, but I decided it to give it a try. I roasted and puréed it, then mixed and topped it with pistachios. Out came this Pistachio Butternut Squash Pie:


I only eye-balled ingredients, but if anyone asks per salmonpoetry's request in this post's comments, see below where I worked out the recipe and updated my original post :)

For Thanksgiving, I took to my in-law's some roasted mini veggies and an improv on Nigella Lawson's express squash recipe. I also need to work out the details of those recipes before posting them here; under time pressure, I often just cook cook cook! without measuring :)

O! and on a Thanksgiving note: Sometimes I complain too much, but I really am thankful for a wonderful, big, loving family, a roof over my head, and food on my plate. Especially today, I wish I had the power to eliminate poverty & hunger as there a lot of people in the world who don't have the basics we have at our fingertips!

~~~~~~~~~~~~~~

Added 11/27/2007 -- Here is my recipe per salmonpoetry's request in this post's comments. This is my method and for my ingredients, the best approximation of measurements I could recall.

I used:

1 small-medium squash
1 tspn ginger
1 tspn cinnamon
1/2 tspn nutmeg
1/2 cup brown sugar
1/4 cup unsweetened condensed milk (or you can use cream)

I am not sure how big your squashes are salmonpoetry, but My Method was:

1. Cut the squash into halves.

2. Lay them in a baking tray (cut side up) and bake them at 400 F (200 C).

3. When they are finished you'll smell it, and you can also check with form and see that it is all soft.

4. Let cool to room temperature, then scoop out all the pulp with a sharp spoon, and mash the pulp nicely.

5. In a separate mixing bowl, mix the dry ingredients, add the squash, and then add the milk/cream.

Most pies don't need eggs. Eggs are used as a binding agent, but when you have a vegetable purée that is so sweet and moist, I find them unnecessary! The natural and added sugars in the filling will caramelize and hold the pie together.

The only reason I used some milk/cream is to keep it moist, and it also helps to mix all the ingredients evenly. If you have so many squashes, perhaps you can try one with and one without milk.

6. I used the store-made graham cracker crust. Pour in the filling, top with pistachios, and bake at 350 F (175 C) for about 25 minutes -- you can see it's finished when the top starts cracking.

I hope it turns out nice :) enjoy!

I give thanks for Mini Butternut Squash Tarts

For a few years now, I've enjoyed cooking butternut squash for Thanksgiving, whether as a sweet or savory side dish. The first year I tried a squash soup, and I remember buying one enormous squash, so we then ate soup for several days :-P

I learned to buy small unless you are cooking for a crowd. Recently I saw these little butternut squashes at the Ballard Sunday Farmers' Market, and I could not resist them. When they are small you have the advantage of eating them fresh in variety of ways, instead of saving cut up pieces which wouldn't stay as fresh.

Butternut squash has a rich, creamy texture and it goes well with many winter spices and dry herbs, from cinnamon or nutmeg, to thyme, oregano, and the like. The particular squash I used in this recipe was so beautiful that I wanted to highlight its own flavor. I had also recently found some cute individual tart pans, and it was supper time! Out came my Mini Butternut Squash Tarts with herbed olive oil crust. You might make a nice big one as a Thanksgiving side.

I used:
1 cup all purpose flour
3 tbspn extra virgin olive oil
1 tspn salt
some freshly ground black pepper
some crushed dry oregano & thyme
1/4 cup ice cold water (if you think it's too dry add a bit more, but go spoon by spoon)
1 small roasted and mashed butternut squash
1 big clove garlic, finely chopped
some freshly shaved parmesan
some toasted pine nuts


My Method:
1. Cut your washed butternut squash in half and sprinkle salt, pepper and olive oil inside.
2. Let it bake in a baking sheet with the cut side up at 400 F (200 C).
3. For the olive oil crust: put flour, salt, pepper, oregano & thyme in a in a food processor & pulse.
4. Add oil & pulse a few times to get a coarse mix.
5. Add water & pulse till the dough comes together -- don't over mix!
6. Make a ball, flatten, wrap in plasticwrap (make sure it's airtight) & refrigerate for about half an hour.
7. The butternut squash should be done in half an hour or so. You will smell the sweetness of the squash when it's done. You can also check with a fork and see if it feels tender inside.
8. Let it cool for a few minutes inside, and then outside the oven.
9. In a saute pan, add some oil on medium heat and cook the garlic for a minute or two till it softens.
10. Scoop out the seeds carefully first, and then the squash with a sharp edged spoon, and toss it in the pan.
11. Add some thyme, and let it cook for about 3-5 minutes while you mash it down with a potato masher or with your spatula.
12. Turn off the heat and let it sit.
13. Roll out your dough into three small 5" tart pans or one big "9-10" one.
14. Make holes with a fork in your tart crust.
15. Bake for a about 5-10 minutes until the bottom cooks lightly.
16. Stuff them with your squash, scatter fresh rosemary and freshly toasted pine nuts on the top.
17. Bake for about 30-40 min, until the edges of the crust look done.
18. Serve with some shaved parmesan on the top!


Happy Thanksgiving to all!

Unmeasured Pancake Muffins!

I have been more careful lately to measure ingredients so I can put my recipes here, but it doesn't always work out. Sometimes my cooking instincts and unexpected circumstances take over, and then beautiful, delicious, but unmeasured things happen :)

Today it happened just like that: Unmeasured Blueberry Pancake Muffins. I was making blueberry pancakes from scratch because I wanted them to be eggless, but the batter just wasn't right for pancakes. While my potato fries were already in the oven, I thought of something I would never have if I had planned it. My batter looked more muffin- or scone-like, so I poured it into silicon muffin cups, added a little topping of brown sugar & walnuts -- as pancake batter is usually not very sweet -- & I put them in to bake.

Out came these wonderful, Unmeasured Blueberry Pancake Muffins which we enjoyed with local Marionberry Syrup from Lopez Island Farm. The muffins tasted *just* like blueberry pancakes, except of course in muffin form, and the brown sugar & walnut topping provided a sort of streusel effect, with a bit of crunch: impromptu Streuselkuchen!

I was too hungry to stop and formulate a recipe, but still thought the experience was worth sharing. I now have so many beautiful photos of my food, just sitting on my machines, unblogged. I need to re-make all of those dishes, and measure my ingredients next time!

Until then, eat with your eyes, and be creative in your own kitchen -- sometimes time pressure can make you think up some wonderful things :)

Lopez Island Farm produces yummy, preservative-free products from all Cascadian (Pacific Northwest) sources. Check them out!

The Nigella Express is here!

I recently went to meet the "Domestic Goddess" herself, Nigella Lawson, at the Nigella Express book signing in Seattle. I was exhausted from a long day at work, but I waited eagerly with two of her books in my hands. Soon after I arrived, the lady sitting next to me said "She's here! I held the door for her on her way in, and she really is that beautiful!" LOL!

I was so pleasantly surprised by Nigella; she is every wonderful inch of what she portrays on TV. Nigella began her appearance with Q&A -- all of it entertaining, revealing, and funny. She loves to speak and does so as well as she writes, with fluid and vivid, engaging words.

One of the first questions someone asked Nigella was "What did you eat today?" She gave a long list, from oatmeal for breakfast to oysters and mac & cheese at Schuckers, then Northwest peppermint bark, and that afternoon, a whole bowl of nuts with drinks :) Nigella loves to eat! Some people have joked about her weight, but she is clearly comfortable in her own skin. She stood tall, beautiful yet simple, just like you see her on TV & in books.

Nigella mentioned that many of her friends are chefs, but she herself prefers being a cook. As Nigella put it, it's one thing to chisel a chrysanthemum out of a radish, but all people really need to know is how to cook and enjoy their basic every day dinner. That's a philosophy I personally follow, as well, cooking better and eating more consciously are not about being more impressive to others, they are about living better.

In her new shows and book, Nigella shares simple recipes and methods ... kinda like the no-nonsense kitchen gadgets she is known to use. The very book she was promoting -- Nigella Express -- has those recipes she likes to cook "everyday," when she doesn't have a lot of time. All the recipes in this book have from 2 to 7 simple steps.

Nigella really cooks and eats what she publishes, too! She shared with us a great story of how she cooks lunch for her production team every morning, as they film in her home, and then daily they gather together for lunch. Now that's a great hostess! Nigella has such a down to earth and believable vibe.

After the Q&A, I was even more excited to meet her and have my copies of her books signed. All the beautiful food in the book was making me ever hungrier! I have to add that the University Book Store at UW in Seattle did an excellent job of hosting, too by making 4 of her recipes in ample amounts, freely available. I tried the Moonblush Tomatoes, and the Rocky Road Crunch Bars which I had seen her make on the Food Network a week before! They were both excellent.

When my turn came to meet Nigella, I asked her to address my copy of How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking to my mother. I told Nigella that my mother is the domestic goddess in my life, and then in signing the book, she addressed my mother as "THE domestic goddess" :)

In Nigella Express, I wanted Nigella to sign the Mango Split recipe page. It looks SO yummy, I can't wait to make it!

Nigella said very sweetly, "And, why the mango?" I replied, "Well, Nigella you see I love mangoes, and you make great use of mangoes in your dishes, and I would love to feature your dish on my blog."

Nigella smiled and said, "Wonderful!" Then, she surprised me with a story about how much her children love mangoes, too. A summer or so ago, they started a pop band and called themselves "Mango Mania!"

We shared a good laugh, posed for our photo together and said our good byes. My thanks to the wonderful lady at the bookstore for taking the shot! Here's Nigella with a great smile, though I might have done better:

Even though I stood in a long line with some hundreds of people, I connected with this down to earth domestic diva. Nigella was personable and she loves mangoes, too!

I can't wait to make some of the wonderful vegetarian dishes --and there are plenty! -- from Nigella Express. As I feel I've mastered and perhaps personalized them, I will publish my results here, too!

Pay a visit to Nigella.com .

Mom's Carrot Halwa & A Happy Diwali

Diwali is one of the biggest & brightest festivals in India, but even with the Indian population increasing in the U.S., Diwali it is still kinda missed around here. I really miss India for the number of festivals we have in a year.

I wish America did more to celebrate Diwali, but for now it's just another day at work or school. This year, we've decided to create our own festivities and invite all our local, immediate family to a feast at our house! My in-laws have had no experience celebrating Diwali, so it's kinda exciting to share a bit of my culture with them, right before I enjoy the American Thanksgiving dinner at their house :) We can't legally have fireworks here, but we'll have lamps, a nice fire, some great food, music, and lots of stories to share.

You can read more about the story of Diwali online, but if you were in India you would see lots of lights, oil lamps, fireworks, and amazing food! To me, the meaning of Diwali is in taking time to feel good, appreciating and spending time with your loved ones, and celebrating life. Sounds like American Thanksgiving, right?

Diwali is also a time for starting all things new -- making new ideas into new ventures, like this blog for example ;) The next day after Diwali is the Indian New Year, and I look forward to a great year ahead.

One of my goals this year is to master as many amazing Indian dishes as I can from the most amazing cook in my family -- my mom. I plan to feature one of my mom's recipes every month on this blog, as I had started last month with Mom's Peace Kheer. Here is another great recipe from my mom. You can't have Diwali without great Indian sweets! It's a dessert that warms up your heart, whether you eat it hot or cold. I personally love to dig into it as soon as you turn off the burner.

Below are carrots we used, straight from the source -- via the Ballard Sunday Farmers' Market. You may not always cook with 100% organic, 100% local, or even 100% fresh foods at home -- but it helps any recipe a lot if you use the best version available of the featured ingredient(s).


:: Mom's Carrot Halwa (Gajar Halwa) ::

She used:

• 3 cups freshly grated, organic, local carrots
• 6 cups warm whole milk (or 2 cups evaporated milk)
• 1 tbspn ghee (clarified butter)
• 3/4 cup sugar
• 8-10 thinly sliced almonds
• 8-10 thinly sliced pistachios
• 1/2 tspn ground cardamom powder
• a pinch of saffron

Her method:

1. In a thick sauce pan, melt the ghee.


2. Add carrots and cook for 5-7 minutes.


3. Add warm milk and stir often, till the mixture thickens and all the milk is soaked up. Do NOT let it stick to the bottom of the pan! It's lot of work stirring this one, but it's worth it!


4. Add sugar, saffron, and stir some more, till the halwa starts to come together and leaves the sides of the pan.


5. Add cardamom and mix it properly.


6. Top it off with the nuts, and you are ready to serve in any dish.


7. Alternately, you can also spread the halwa in a baking pan, add nuts, let it cool, and then slice into squares.

Dish out my Mom's Carrot Halwa, light up a candle or a little fire, put your feet up, and enjoy!

Oh! and don't forget to thank my mom for creating this easier and lower calorie halwa recipe ;)

Here are more photos from this year's Diwali snacks :


Happy Diwali and a Happy New Year to all!

Chocolate Spice Pumpkin Tart - Eggless!

We had a Halloween potluck at work the other day. My office kitchen has only a microwave and a refrigerator -- so the dilemma was what would be original and fresh enough, being only microwaved or refigerated?

I had been going crazy lately with my new tart pans, and next thing I knew I was making this Chocolate Spiral Pumpkin Tart. I started with a basic tart crust recipe and invented the rest! To my amazement, the second time I glanced at the potluck table, every slice was gone.

This may be just right for Thanksgiving, too. I am definitely considering it :)

For my chocolate crust, I used:
1 stick unsalted butter, cold & cubed
1 tspn salt
1/2 tspn Saigon cinnamon
1 cup all purpose flour
1/4 cup brown sugar
1/4 cup unsweetened cocoa
1/2 cup ice cold water

For my pumpkin filling, I used:
12 oz can plain pumpkin puree
1/2 cup brown sugar
1 tspn ginger powder
1/2 tspn Saigon cinnamon
1/2 tspn clove powder
1/2 tspn freshly ground nutmeg
6 oz. unsweetened evaporated milk (or you can use heavy cream)
1 ounce of finely chopped dark chocolate -- mine was from Madagascar, 65% cacao by Theo


My method:
1) Put salt, flour, cinnamon, cocoa, & sugar in a food processor & pulse

2) Add butter & pulse few times to get a coarse mix

3) Add water & pulse till the dough comes together -- don't over mix

4) Make a ball, flatten, wrap in plasticwrap (make sure it's airtight) & refrigerate for about half an hour

5) Preheat your oven to 375 F (190 C)

6) Roll out your tart & press into a 9" or 10" tart pan, whichever you have, preferably with a removable bottom

7) In a big bowl, mix all your filling ingredients except the chocolate, till nicely combined

8) Make holes with a fork in your tart crust

9) Bake the crust for about 15 min -- this ensures the bottom is cooked nicely

10) Take it out & sprinkle 3/4 of your chopped dark chocolate on the crust, and quickly spread with a spatula as it melts

11) Pour the filing up to the edge, while not overflowing, and spread evenly with a spatula. It won't puff up as much as a pie because there is no egg, so you can fill it up well.

12) Now take the 1/4 of the remaining chocolate & slowly sprinkle it, making a spiral from the center out. An even hand comes with practice. To practice first, take any ground spice & practice in an empty dish :)

13) Bake the tart for about 40-50 minutes. The time will vary for your oven, so keep an eye on it. When it's finished you'll notice the edges crisp up, but you also want to let the filing get nicely cracked to show it's cooked.

14) Let it cool to room temperature, then refrigerate for a couple of hours or up to a day before serving.

So, what's your defense against dark tart? Go ahead, make it ;)