Spinach Soufflé

A perfect brunch for you and your better half. Home made soufflé is something i have been wanting to taste for a pretty long time. I have always thought its complicated to make one, until i checked out raspberry eggplant. I substituted olive oil for butter, other than that i just followed the recipe. It came out soft and fluffy after baking and we both savored every bite of it.
Soufflé is a light, puffed up, baked cake like texture which can be made sweet and savory. It involves beaten egg whites to give the fluffiness. Soufflé generally falls after 5 or 10 mins, when removed from oven after baking. (My final picture looks a bit sunken.) And here goes the recipe,

Ingredients:

1/4 cup Spinach (frozen and thawed)

1/4 cup Green bell pepper (diced & roasted)

2 Eggs (separated)

1/2 cup Milk

2/3 cup Mozzarella Cheese

2tsp Olive oil + more for greasing 

2tbsp APF + more for dusting 

Black Pepper (freshly ground)

Salt

Also required:

Soufflé dish or Ramekins

How to:

• Grease the soufflé dish or ramekins with olive oil and dust it with flour to evenly coat all the surface.

• Preheat oven to 400 degrees.
• Heat the olive oil in a sauce pan, add the flour and whisk for few seconds, pour milk and whisk continuously until it thickens.
• Switch off or remove from heat and add the egg yolks and whisk constantly and let cool. (Careful not to scramble the yolks.)

• Beat the egg whites with a handheld mixer until it holds soft peaks.

• Add the spinach and roasted bell pepper to the yolk mixture along with the cheese, salt and pepper.

• Now add half of the egg whites and gently fold into the mixture, followed by the remaining egg whites and incorporate'em completely.

• Then pour the final mixture into the greased and floured dishes and bake for 25-28 mins or until the top is golden brown. 

• Switch on the oven light to watch the soufflé rise and never open the oven door while baking, as the risen soufflé may fall.

Serve hot from the oven.

Spicy Spaghetti (Indian style)

Ingredients:

8oz Thin Spaghetti (Whole grain)

1/2 Yellow onion (diced)

1/2 Green Bell pepper (thinly sliced)

1 Carrot (thinly sliced)

2 Spring onions (chopped)

3 Garlic pods (minced)

1tbsp Chili Garlic sauce

1/2tsp Garam masala powder

1/4tsp dried Basil

1/4tsp dried Oregano

3 small Cloves

1/2tsp Cumin seeds

1tbsp +1tsp Olive oil

3 cups Water

Salt

How to:

• Heat water in a sauce pan, when it comes to boil, add 1tsp oil along with salt, followed by the spaghetti.

• Cook uncovered for 7-8 mins or until al dente,continuously stirring.

• Drain the water in a colander and keep the spaghetti aside. (If possible, save the pasta stock.)

• Heat the remaining olive oil in a skillet, add cloves and cumin seeds, when it splutters, add garlic and cook until slightly brown.

• Then add the carrots and saute for 3-4 mins, followed by onions and spring onions.

• Saute until tender and add green bell peppers along with a little salt and cook for 2 mins.

• Add dried basil and dried oregano, followed by garam masala powder and cook for another couple of mins.

• Now add the chili garlic sauce (acc to your taste increase/decrease the spiciness) and mix well.

• Reduce the flame, toss the cooked spaghetti with the vegetables and cook for 2 more mins, sprinkling either water or the pasta stock. Check salt for taste.

• Switch off and garnish with chopped cilantro.

Serve hot with Roasted Onion & Garlic sauce over Spaghetti and Garlic Toast by the side.

  Enjoy the Italian pasta with Indian twist.

Lemon Salmon & Green Beans with Edamame

Ingredients:

1 lb Salmon

2tsp Italian Seasoning

2 Garlic pods (minced)

11/2tbsp Olive oil

1tbsp Lemon juice

3 Lemon slices

Salt

Black pepper (freshly ground)

How to:

• Place the fish under running cold water, pat dry and keep aside.
• Wrap a baking dish with aluminum foil, drizzle 1/2 tbsp olive oil and place the fish skin side down.
• Pour the remaining oil on top of the fish, followed by lemon juice.
• Sprinkle the garlic over it, followed by salt and pepper.

• Finally add the Italian seasoning, place the lemon slices on top and let it marinate for 20-30 mins.

• Bake at 350 degrees in a preheated oven for 25 mins. (Insert a fork in the thickest part of the fish to check if its well done.)

Serve hot with steamed vegetables.

Steamed Green beans

Ingredients:

8-10 green beans (trimmed & washed)

6 Almonds

2tsp Coconut oil (organic extra virgin)

1 cup Water

Salt 

Black Pepper (freshly ground)

How to:

• In a sauce pan, bring water to a boil, add the green beans, cover and cook for 5-6 mins or until tender.

• Drain the water and season the beans with salt and pepper.

• Heat oil in a pan, add almonds and roast until crispy.

• Top the steamed beans with the roasted almonds.

Serve warm as a side.

Steamed Edamame

Ingredients:

8 oz Edamame (frozen)

1 1/2 cups Water

Salt

Black pepper (freshly ground)

How to:

• In a sauce pan, bring water to a boil, add frozen edamame and bring back to boil again.

• Now reduce the heat, close the lid and simmer it for 5 mins.

• Drain the water and let it cool.
• To shell, squeeze the bean out of the pod and discard the pod.

• Then season'em with salt and pepper.

Serve warm as a snack, appetizer or side.

Lemon-Butter Chicken with Sautéed Brussels Sprout & Baked Asparagus

Ingredients:

2 Chicken fillets

1tbsp Olive oil

2tsp Lemon juice

1 1/2tbsp Butter

Poultry Seasoning

Black Pepper (freshly cracked)

Salt

How to:

• Cut the chicken crosswise and coat with olive oil.
• Then sprinkle the salt, black pepper and poultry seasoning on both the sides, wrap and marinate for 30 mins.

• In a skillet, heat butter until foaming, place the chicken fillets and cook.

• Flip the fillet after 4 mins and cook the other side until it starts browning.

• Then pour the lemon juice over the fillets and cook with lid closed for 2 mins.

• Reduce the flame and cook until both the sides are evenly brown. Do not overcook, as the chicken may turn rubbery.
• Transfer it to a plate and drizzle the remaining lemon-butter sauce(also scrape the bits along) from the skillet, over the chicken.

Serve hot with veggies.

Sautéed Brussels Sprout:

Ingredients:

8-10 Brussels Sprout

1tbs Olive oil

1tsp Lemon juice

Black pepper (freshly cracked)

Salt

How to:

• Remove the loose leaves and trim the stems of the brussels sprout.

• Then wash well and halve them.

• Heat olive oil in a skillet and add the brussels sprout, followed by salt and pepper.

• Saute for 8-10 mins or until tender when skewered.

• Then pour less than 1/4 cup of water and saute until it evaporates.

• Switch off, pour lemon juice and toss well.

Serve hot as a side.

Baked Asparagus:

5-6 Asparagus (thicker spears)

1 1/2tsp Olive oil

Black pepper (freshly cracked)

Salt

How to:

• Preheat the oven at 400 degrees.
• Wash and trim the tough ends of the asparagus and discard'em.
• In a baking dish, coat the asparagus with olive oil and sprinkle the salt and pepper.

• Bake for 20 mins or until juicy and tender.

Serve hot as a side.