Hearty Ratatouille with Goat’s Cheese #WeekdaySupper #Giveaway

Hearty Ratatouille

Its hard for me to walk past a cookbook in a book store without stopping to take a look while flipping through the pages.And if I happen to like it, then it gets added to my already expanding collection in my kitchen.How can you not be mesmerized by the tantalising recipes and stories in each cookbook and the knowledge you derive about your favorite cuisine.Right from the tools required to make the dishes,to the handy tips that’s always welcome while trying out the recipes, its always a great joy to own a cookbook and try recipes from it.I’m excited today to be reviewing Molly Gilbert’s cookbook Sheet Pan Suppers!Family recipes that you can bake in a Sheetpan?Who wouldn’t want that!!Less dishes to wash and and less mess.Its a godsend for anyone with a busy lifestyle and I’m in love with the book.

Hearty Ratatouille

Sheet Pan Suppers has 120 easy and delicious recipes right from mouth watering appetizers like Baked Feta and Chunky Mango Chutney (a must try) to elegant entree dishes like Salmon with Roasted Cucumber and Dilled Yoghurt sauce to a Serve-Withs section that even has a Spring Rice Pilaf (in a sheet pan!) and desserts like Fresh Brioche Cinnamon Roll!

Drooling yet?

Molly is a graduate of the French Culinary Institute, a fellow food blogger at Dunk & Crumble PLUS a recipe tester in the kitchen of Saveur.Her cookbook has something for everyone and I love her handy tips and hints that’s super helpful.The recipes are fresh and make use of ingredients in a very creative way that makes for some very elegant dishes.Its what I love the most about this book.

Hearty Ratatouille 5

The recipe that caught my eye as I was flipping the pages is a classic that I’ve been wanting to try for a long time.Its a Hearty Ratatouille with Goat’s Cheese and I absolutely loved how stunning it looked and how equally delicious it tasted!A healthy dish with colorful vegetables that’s so super easy and the addition of simple herbs like thyme and basil just works beautifully.The vegetables are perfectly soft and and you can taste the lovely tomato sauce underneath in every scoop.The goat’s cheese gives it that smooth richness that somehow rounds up the overall balance of flavors along with the vegetables and even my kids (7 and 11) loved it and went for seconds!They even helped layer the veggies with so much enthusiasm :). Its a new family favorite.I served it with some toasted French Baguette and it was one winner dinner!

Hearty Ratatouille with Goat’s Cheese #WeekdaySupper #Giveaway

Ingredients

  • Olive Oil Cooking Spray
  • 1 can (12 ounces) tomato puree
  • 3 cloves garlic thinly sliced
  • 1/2 medium yellow onion finely chopped
  • Kosher salt and freshly ground pepper
  • 2 tbsp unsalted butter, cut into small cubes
  • 1 large red bell pepper
  • 1 large Chinese Eggplant or other long skinny eggplant
  • 1 large zucchini
  • 1 large yellow squash
  • 3-4 smallish yukon gold potatoes unpeeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp chopped fresh thyme
  • 4 ounces soft goat's cheese
  • 1 tbsp roughy chopped basil leaves
  • Crusty Bread for serving

Instructions

  1. Preheat the oven to 375 degrees with one rack about 4 inches from the broiler and one rack in the center.
  2. Mist a sheet pan with cooking spray
  3. Dump the tomato puree onto the prepared sheet pan.Add the garlic, onion, salt and pepper.Use a rubber spatula to spred evenly.Drop the butter cubes all over.
  4. Cut the top off the pepper, pull out the seeds.Take a sharp knife and slice into 1/8-1/4 of an inch rounds and slice the rounds into thirds.
  5. Trim the ends of the eggplant, zucchini and squash.Slice each into 1/8-1/4 inch.
  6. Slice the potatoes the same size too.
  7. Carefully arrange the vegetables over the tomato base overlapping them in a pattern going from oe short end to the other.
  8. Drizzle the veggies with olive oil.Sprinkle with thyme and some salt and pepper.
  9. Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30-40 mins
  10. Remove the pan from the oven and turn the oven to broil.
  11. Break the goats cheese into large crumbles and scatter evenly over the ratatouille.Broil to gently melt the cheese about 1 min.
  12. Sprinkle the chopped basil and serve warm with crusty bread.

The Giveaway!

All you have to do is leave a comment and let me know your favorite food to cook on a sheet pan. Entries will be assigned a number and the winner selected using Random.org. The winner will be notified by email. If the winner does not respond in 48 hours an alternate winner will be selected. Contest ends on Wednesday, May 16, 2015 at 11:59pm Eastern Time. Contest is only for United States residents, with a US shipping address, and over the age of 18. There are several more chances to win the cookbook on other Weekday Supper posts (see list below). Entrants can only win one cookbook via this Weekday Supper campaign.

MORE FABULOUS SHEET PAN SUPPER RECIPES:

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Molly Gilbert’s Social Media Sites:

Facebook – Twitter – Instagram – Pinterest

Please check out the Sheet Pan Suppers Pinterest Board for more scrumptious sheet pan inspiration. And don’t forget to order your own copy of Sheet Pan Suppers. You’ll love it!

Would you like to learn a little more about Molly Gilbert? Check out this interview on the Sunday Supper website.

Disclaimer-This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Chilled Asparagus and Coriander Soup

Chilled Asparagus and Coriander Soup

Warm weather has finally graced us and it’s pure joy to step out these days to soak in the glory.Its also the time of the year when cooling foods and drinks are in order and the recipe I have for you today will do just that.A light refreshing Chilled Asparagus Soup might just be the perfect lunch with your Mom and cheer her up on Mother’s Day!

Chilled Asparagus and Coriander Soup

And yes, I said Chilled Asparagus Soup.For those of you who haven’t tried a chilled soup before let me tell you it tastes delicious!Smooth, rich and creamy,it cools you off while hydrating you at the same time.Give it a try.

Chilled Asparagus and Coriander Soup 4

Asparagus is one of my favorite vegetables and I just can’t seem to get enough of it during Spring. The soup comes together in minutes and I’ve flavored it with some ground coriander.I love adding ground coriander in my soups as you can see in my Carrot and Coriander and Cauliflower and Spinach Soups.I love the complex earthy undertone it adds.I’ve used Chicken Broth but you could also use water or vegetable broth.Once slightly cooled puree in a blender and serve it with a dollop of sour cream and your favorite bread!Enjoy.

Chilled Asparagus and Coriander Soup

Ingredients

  • Asparagus-1 lb
  • Onion-1 large chopped
  • All purpose flour-1 tbsp
  • Ground Coriander-1 tbsp
  • Chicken or Vegetable Broth-4 cups
  • Extra Virgin Olive Oil-2 tbsp
  • Salt and pepper
  • Sour Cream

Instructions

  1. Trim the asparagus and cut into 2" pieces.
  2. In a large pot heat the olive oil and add the chopped onions and saute until translucent.
  3. Add the flour and mix.
  4. Add the asparagus and saute for about 2-3 minutes.
  5. Add the ground coriander ,salt and pepper.Stir for a few minutes.
  6. Add the broth and bring to a boil.
  7. Reduce the heat, cover and let it all cook for about 20-25 minutes.
  8. Once slightly cooled puree the soup in a blender.
  9. Chill in the fridge for at least 3 hours or even overnight.
  10. Serve chilled with a dollop of sour cream and your favorite bread.

 

Coconut Crusted Tofu with Spicy Mango and Cucumber topping #SundaySupper

Coconut Crusted Tofu with Spicy Mango Cucumber topping

Welcome to my new revamped site!What do you think?

Coconut Crusted Tofu with Spicy Mango Cucumber Topping 1

The perfect way to get started then would be to make something fresh and vibrant.Our folks at Sunday Supper gave me the perfect opportunity in the form of a Tropical Foods Sunday Supper!

Warmth of the sun,
palm trees, palmy breeze,
foods to cool you off,
soft fabrics that tease your skin,
sun hats,
sipping your favorite ice-cold drink…

You in the tropics yet?

Coconut Crusted Tofu with Spicy Mango Cucumber topping 2

I recently had lunch at this lovely restaurant and ordered a Tofu dish that was simple yet so fresh and flavorful.Sometimes less is more and it takes just a few little ingredients to create an amazing dish to let the flavors shine through.And that’s what inspired me to try this dish I have for you today.Its a Coconut Crusted Tofu topped with a spicy mango and cucumber mix.It’s an easy appetizer dish that takes just minutes to make.The topping is similar to a salsa and you can get creative with flavors that work for you.Its a dish that’s visibly appealing and sure to impress your guests.

Spicy Mango Cucumber Topping

I’ve dressed the mango and cucumber with just a little brown sugar,lime juice,salt and pepper. Jalapeños are essential for some heat and so is the cayenne pepper.The sweet and tangy flavors work well with the crispy golden coconut on the tofu and its an explosion of pure tropical flavors.Even if you haven’t planned a trip to the tropics, this dish will transport you momentarily!Enjoy.

Coconut Crusted Tofu with Spicy Mango and Cucumber topping #SundaySupper

Ingredients

  • Extra Firm Tofu-14 oz
  • Unsweetened Shredded Coconut-1 1/2 cup
  • 2 tbsp cornstarch
  • Chopped green onions
  • Chopped fresh basil
  • Oil- 2tbsp
  • For the topping
  • Peeled and diced mango-1 cup
  • Peeled and diced cucumber-1 cup
  • 1 jalapeno - de-seeded and diced
  • cayenne pepper-2 pinches
  • Brown sugar-1 tsp
  • Lime juice-2 tbsp
  • salt
  • pepper

Instructions

  1. In a bowl mix all the topping ingredients and toss to combine.If making in advance then let it chill in the fridge.
  2. Slice Tofu into 8 thin long steaks.
  3. Mix the cornstarch and shredded coconut in a tray and press the tofu steaks to coat on both sides.
  4. Heat oil in a large non stick pan and fry them until golden on both sides.(About 2 mins per side)
  5. To serve
  6. Arrange Tofu onto a tray and top it with the toppings.Garnish with green onions and basil.

This Sunday Supper is brought to you by our two lovely hosts Cindy Kerschner of Cindy’s Recipes and Writings and Marlene Baird of Nosh My Way.Scroll down for some food and wine pairing ideas for a tropical getaway!

Tidbits and Pupus

Breakfast

Companions

Condiments and Sauces

Coolers

Main Event

Delectable Delights

Wine Pairings

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Paneer Beet Balls- Indian Inspired

Paneer Beet Balls-Indian Inspired

Spring has decided to show up late this season.I’m so fed up of this cold spell that has a taken a liking for the East Coast unwilling to let go.Temperatures are expected to go up this week and I’m hoping it stays that way and we get to finally welcome Spring.In order to cheer us up I decided to make these balls using some colorful Beets and Paneer.You could also use Tofu if you prefer.I love Mom’s Beet Cutlets and decided to give a spin on those.

Paneer Beet Balls

Beets scream spring to me and I love using them in my salads.But these balls are a great way to enjoy them and make for easy party appetizers too.To make the process even easier I’ve used store bought cooked beets and grated them along with the paneer before adding some nutty earthy spices like cumin, coriander and garam masala.The addition of jalapeños is essential here to balance the sweetness of the beets and you can go with either mild or spicy green chilies too.

Paneer Beet Balls-Indian Inspired 1

Serve these alongside some cilantro chutney or your favorite condiment and watch them disappear in no time.My kids loved this and I believe you will too.Its a keeper.

Paneer Beet Balls- Indian Inspired

Ingredients

  • Cooked beets-3
  • Paneer-200 gms
  • 1/2 inch Ginger-crushed
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam masala-1/2 tsp
  • Jalapenos or green chili-1-2 finely chopped
  • Cilantro-2 tbsp chopped
  • Cornstarch-2 tbsp
  • Salt-to taste
  • Bread Crumbs-1/2 cup
  • Oil-to fry

Instructions

  1. Grate the beets and paneer either in a food processor or using a grater.
  2. In a deep mixing bowl combine all the ingredients except bread crumbs.
  3. Mix and form round balls.
  4. Coat in the bread crumbs.(At this point you can keep it in the refrigerator until ready to fry)
  5. Heat some oil in a small wok and fry the balls until golden.
  6. Drain on a paper towel and serve hot.

 

 

 

Magic Cake

Magic Cake

I finally did it.

I made the Magic Cake. And I ate it.

And I almost ate all of it.

Had to stop myself since I was taking it to a friends’ for a potluck. Not to mention it was a hit with everyone and even the kids gave it a thumbs up. I’ve been drooling at the pics on the web for many many months and being a big custard lover I’ve always wanted to make this.

Magic Cake 3

 

I have to warn you though.Its addictive.

Highly addictive.

Magic Cake 2

The magical layers that hit you as you take a bite.First the semi soft layer at the bottom followed by the custard in the  middle followed by the firm and slightly golden top layer.Its an amazing dessert and so super easy!The best part is that it only requires one simple batter and the magic happens once its in the oven.The three layers form as the cake bakes on a low temperature setting beautifully.Once cooled cut in into desired squares and enjoy this indulgent treat to your heart’s content.I followed this recipe from Jo Cooks and it turned out just perfect!

Magic Cake

Ingredients

  • 4 eggs (separate yolks from whites) at room temperature
  • 1 tsp vanilla extract
  • 150 g (3/4 cup) sugar
  • 1 stick or ½ cup butter, melted
  • ¾ cup of all purpose flour
  • 2 cups milk lukewarm
  • powdered sugar for dusting cake

Instructions

  1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
  2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
  3. Beat the egg yolks with the sugar until light.
  4. Add butter and vanilla extract and continue beating for another minute
  5. Add the flour and mix it in until fully incorporated.
  6. Slowly add the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
  7. Pour batter into baking dish and bake for about 70 minutes or until the top is lightly golden. The baking time could vary depending on the oven, so take a look at around 40 minutes and see how it looks.
  8. Sprinkle some powdered sugar after cake has cooled and cut into squares.
  9. Enjoy.