Chocolate Chip Blondies

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Its the Holiday season and the web is brimming with all kinds of decadent desserts.I only just realised that I haven’t posted a dessert in sometime and decided that now’s the time to do it.My six year old loves Blondies and I’ve promised him a dozen times that I’m going to make them for him.Hence Blondies are on the blog today!

Chocolate Chip Blondies

This is the first time I’ve attempted Blondies and they came out pretty darn good.My kids love anything with chocolate chips in it so I naturally went for chocolate chip blondies.Made for a delicious after school treat for my kids and they loved it.

Chocolate Chip Blondies 1

Blondies also make for great holiday gifts at this time of the year and are super easy to make.I love recipes that use staple pantry items and this recipe is one where you do not have to rush to the stores to get the ingredients.The Blondies are slightly chewy yet firm, perfectly sweet from the brown sugar and the chocolate chips in every bite makes it just the treat to go with your warm cuppa.

Chocolate Chip Blondies

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup butter, melted
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips

Instructions

  1. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.
  2. Combine the flour, baking powder and salt; add to brown sugar mixture.
  3. Stir in chocolate chips.
  4. Spread into a greased 13-in. x 9-in. baking pan.
  5. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  6. Cut into bars.

Source:Taste of Home

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Aloo Matar (Potatoes and Peas) #Vegan

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The mix of the damp and cold weather inspired me to make this dish.I love dry stir fried veggies with parathas or puri during this kind of weather.Its a cozy weeknight meal that just screams comfort.I love the crusty layer that the potatoes develop during the cooking process and the peas add their wonderful vibrant color.Its a simple dish that comes together quickly and is a favorite of my kids too!

Aloo Matar

This is a dry version of Aloo Matar that is a tad different from the usual.I boil the potatoes first and then fry them in some aromatic spices like cumin,coriander, turmeric ,chili and amchur (dry mango powder).Amchur is is basically powdered green mango and adds this wonderful citrusy tangy flavor to the dish.Its easily available at your local Indian grocers.Enjoy!

Aloo Matar 1

Aloo Matar (Potatoes and Peas) #Vegan

Ingredients

  • 3 medium Potatoes
  • Frozen green peas- 1 cup
  • Oil-3 tbsp
  • Cumin Seeds-1 tsp
  • Ground Coriander-2 tsp
  • Turmeric-1 tsp
  • Red Chili powder-1/2 tsp
  • Tomato paste-1 tsp
  • Amchur (dry mango powder)-1 tsp
  • Salt-to taste

Instructions

  1. Boil the potatoes in some water until cooked.Peel off the skin once slightly cooled.Roughly chop them.
  2. In a skillet heat the oil and add cumin seeds.
  3. Once they crackle lower the heat and add the rest of the spices and tomato paste.
  4. Stir for about a minute.If sticking to the pan add about a tbsp of water.
  5. Add the chopped boiled potaoes and let it coat in the mixture.Add salt and peas.
  6. Mix all together and cook until the peas are cooked.
  7. Enjoy!

 

 

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Cauliflower Gratin with Smoked Mozzarella and Walnuts #sides #holidays

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So, the protein is taken care of and so are the carbs.But what about the sides?Yes, there’s the Green Bean Casserole,the Sweet Potato Casserole and Brussels Sprouts and Stuffing, but how about some cheesy Cauliflower Gratin that uses minimal ingredients, tastes fantastic and is a breeze since you just mix the ingredients and let the oven do all the work for you.Sounds good right?!!

Cauliflower Gratin with Smoked Mozzarella and Walnuts

I absolutely love Cauliflower and could have it every night for my dinner.Cauliflower is not typically your first choice for a side dish during the holidays and I wonder why.Its about time it got its due and why not.Its an amazing vegetable that’s easily available and you can really get creative with it.Gratins are a great way to enjoy any vegetable and they’re the perfect side dish for any party.They’re easy to make, look elegant on any table and effortless!

Cauliflower Gratin with Smoked Mozzarella and Walnuts 2

My Caulflower gratin has been inspired by this recipe and I’ve added some smoked Mozzarella that adds that wonderful smokiness to the dish and walnuts just to make it more festive.The cauliflower has a wonderful crunch that I just love and the blend of parmesan and smoked mozzarella is pure joy.I’ve added some chili flakes for a slight kick and its purely optional.All in all an amazing side dish for the holidays or any day for that matter.Enjoy!

Cauliflower Gratin with Smoked Mozzarella and Walnuts #side #holidays

Ingredients

  • I large head of cauliflower cut into florets
  • 3/4 cup-heavy cream
  • 1 tablespoon-all purpose flour
  • 1/2 cup-freshly grated parmesan cheese
  • 1/2 cup grated smoked mozzarella
  • 1 tsp red chili flakes
  • 1/2 cup chopped walnuts
  • 1/2 cup-breadcrumbs fresh or store bought
  • 1/4 cup grated smoked mozzarella
  • salt and pepper

Instructions

  1. Preheat the oven to 400 degrees.
  2. Mix in a large bowl combine cauliflower,heavy cream,all purpose flour, parmesan cheese, smoked mozzarella,red chili flakes,walnuts, salt and pepper.Mix well.
  3. Transfer mixture into a baking dish.
  4. Mix bread crumbs and 1/4 cup smoked mozzarella in a small bowl.
  5. Sprinkle over cauliflower mixture.
  6. Dot with butter all over and bake uncovered until golden brown about 15 mins until cauliflower is tender.
  7. Let it cool slightly.Enjoy!

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Saffron Chicken Pulao/Pilaf using @PerdueChicken #WeekdaySupper

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With temperatures dropping, we should now be gearing up for winter knocking on our doors.The beauty of these cooler temperatures is that we get to enjoy warm foods either sitting by the fireplace or all wrapped up in our blankets.I really look forward to my Soups,casseroles,curries,warm one pot meals during these cold months.Talking about one pot meals, the recipe I have for you today will blow your mind.Its a Pulao or Pilaf flavored with aromatic spices, using some chicken tenders, Basmati rice and Chicken Stock.And what would I ever do without Chicken Stock.Call me obsessed but I use it in almost anything I cook during Autumn and Winter.The result is a delicious and flavorful meal for the whole family in less than half the time and the effort.A total win win for us busy moms!

Saffron Chicken Pulao,Pilaf

Among the brands I trust,PERDUE® stands out for me since their delicious Signature Chicken Stock is always fresh and needs refrigeration, unlike the packaged stock that stays in your pantry.Which also means that there’s no added preservatives and it has to be used by a certain timeframe.As a parent its imperative for me to use products that are healthy for my family and since PERDUE® Signature Chicken Stock is made with antibiotic free chicken and free of artificial flavors it has become our favorite.What’s more, it even comes in a convenient packaging with a side window so you can see how much you’re left with and a ready to pour spout.You can find Perdue Signature Chicken Stock in the refrigerated section, right next to fresh-tasting PERDUE® Chicken in your grocery stores.PERDUE® was kind enough to send me their Signature Chicken Stock and I loved using it in my recipe.

Perdue Signature Chicken StockMy Saffron Chicken Pulao or Pilaf is an easy one pot meal that tastes as if you’ve spent hours in the kitchen but it only requires 30 mins to cook!The flavors from the spices and saffron are unbelievable.Saffron is an essential part of this dish and gives it a lovely golden yellow color and its unique sweetness.The aroma of the dish is similar to cooking a Chicken Biryani and you instantly start feeling hungry!Plus who doesn’t love a chicken and rice dish!The PERDUE® Signature Chicken Stock adds its own richness and gives it that long slow cooked flavor.Its a meal perfect for these colder days when you crave warm comforting foods.I’ve used a combination of whole and some ground spices that are easily available in the stores.You can also add nuts or dried fruits although I’ve kept it fairly simple.I also like to use mint in my rice dishes and I love the sweet flavor it imparts to the dish.

Start by heating 3 tbsp of butter or ghee.Add a bay leaf,1 star anise, 1 cinnamon stick,3 cloves,6 peppercorns and 4 cardamom pods.

Saffron Chicken Pulao:Pilaf

Add the sliced onions and saute for a minute.Add a tbsp of crushed ginger and garlic into the pan.Stir and cook for about 2 minutes.Add 1 tsp of garam masala and 1/2 tsp of red chilli powder.

Saffron Chicken Pulao:Pilaf 1

Add the cubed Chicken tenders along with 2 tbsp of yoghurt.Mix all together.Add some salt.

Saffron Chicken Pulao:Pilaf 3

Add 2 cups of basmati rice into the pan and stir to mix.Mix 2 tsp of saffron strands into a cup of warm milk and let it soak for a few minutes.Add the milk mixture into the pan along with 2  1/2 cups of PERDUE® Signature Chicken Stock.Mix well.Throw in some chopped mint.Add salt.

Saffron Chicken Pulao:Pilaf 4

Bring to a boil, reduce the heat, cover and cook for about 20-25 minutes until the liquid is absorbed and the rice is cooked.Serve hot with some boiled eggs and a salad or Cucumber Raita.Enjoy!

Saffron Chicken Pulao

 

Saffron Chicken Pulao/Pilaf using #Perdue #WeekdaySupper

Ingredients

  • 1 lb Chicken Tenders cut into cubes
  • 2 Cups of Basmati Rice
  • 1 Bay Leaf
  • 4 Cardamom Pods
  • 6 Peppercorns
  • 3 Cloves
  • 1 Star Anise
  • 1 Large Onion
  • 1 tbsp Crushed Ginger
  • 1 tbsp Crushed Garlic
  • 1 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • 2 tsp Saffron Strands
  • 2 tbsp Yoghurt
  • 1 cup milk
  • 2 1/2 Cups Perdue Signature Chicken Stock
  • few mint leaves chopped
  • Salt-to taste
  • Butter-3 tbsp

Instructions

  1. Warm up the milk and add the saffron strands.Let it soak.
  2. In a deep pan heat the butter and add the bay leaf,cardamom,cinnamon,cloves and peppercorns.
  3. Stir for a minute and add sliced onions and saute for another minute.Add the ginger and garlic followed by garam masala and chili powder.
  4. Add the chicken pieces into the pan along with the yoghurt.
  5. Add rice into the mix.
  6. Add the saffron milk, chicken stock, mint leaves and salt.
  7. Bring to a boil on high, cover and lower the heat.
  8. Cook for about 20-25 minutes until the rice and chicken are cooked and the liquid has been absorbed.
  9. Serve hot with boiled eggs, salad and raita.
  10. Enjoy!

A good quality Chicken Stock makes a ton of difference in your recipe.And PERDUE® fits the bill just perfectly.I so love this product and I’m sure you will too.You can find all the information regarding PERDUE® Signature Chicken stock over here http://www.perduechickenstock.com/

You can also join the PERDUE® Crew to get some pretty sweet rewards and coupons by clicking this link http://www.perduecrew.com/.For product availablilty, recipe and kitchen tips visit their website http://www.perdue.com/.You can follow them on FacebookPinterest and  Twitter.

Perdue Logo

Perdue is working with #SundaySupper for a month long campaign highlighting their new PERDUE® Signature Chicken Stock, so please be sure to follow the #WeekdaySupper Pinterest board to see all the delicious recipe ideas using this amazing stock.

Check out these wonderful recipes from our other Weekday Supper bloggers!

11/10/14 – Monday – Hot & Sweet Cranberry Curry Chicken by Sue’s Nutrition Buzz
11/11/14 – Tuesday – Creamy Chicken Pasta with Leeks and Shallots by A Kitchen Hoor’s Adventures
11/12/14 – Wednesday – 30-Minute Bistro Chicken by Healthy Delicious
11/13/14 – Thursday – 30 Minute Chicken Pho by I’m Not the Nanny
11/14/14 – Friday – Saffron Chicken Pulao/Pilaf by Soni’s Food

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Disclosure:I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.

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Indian Spiced Cabbage and Fennel

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Stir fried veggies make for a great side dish.And with the holidays nearing, it’s not such a bad idea to add some to your repertoire.I love Indian spiced Cabbage and decided to give it a little twist by adding some sweet fennel.I don’t know about you but I absolutely love Fennel.The sweet liquorice taste and the aroma is just amazing and in the past I’ve used Fennel over here and here and every time they turned out delicious!In this recipe the Cabbage and fennel combo works wonderfully and you can taste the sweet and earthy all in one.My dish is also super easy since it’s an Indian stir fry.The ingredients keep going into the pan one after another and the whole process takes about 30 mins.Not bad at all right!!

Indian Spiced Cabbage and Fennel

If you’re short of time you could use sliced cabbage from Trader Joes like I’ve done or just get a regular green cabbage and slice them thinly.The spices consist of smoky cumin,earthy coriander, a little bit of garam masala along with some ginger.The dish brings together all these flavors and the leftovers can be turned into tasty sandwich fillings or even a savory puff pastry filling!Some amazing ideas right there for you!

Indian Spiced Cabbage and Fennel 4

 

This dish is sure to please your vegetarian and vegan guests too and if you’re doing an Indian themed party, just serve this with some grilled chicken or fish and some rotis/chapatis.You’ll be glad you tried it.

Indian Spiced Cabbage and Fennel

Ingredients

  • Cabbage-1 head thinly sliced
  • Fennel-1 bulb thinly sliced
  • Cumin seeds-1 tsp
  • 1 large onion-sliced
  • 1 inch ginger crushed
  • Ground Cumin-1 tsp
  • Ground Coriander-2 tsp
  • Red chili powder-1/2 tsp
  • Garam masala-1 tsp
  • Green chili-2 (optional)
  • Tomato paste--1-2 tsp
  • Salt-to taste
  • Oil-3 tbsp

Instructions

  1. In a skillet or wok heat the oil and add the cumin seeds until they crackle.
  2. Add the onion and saute for a about 2 mins.
  3. Add the ginger and continue to cook.
  4. Add the spices followed by the tomato paste and cook until all aromatic about 2 minutes.Add a tbsp of water if its sticks to your pan.
  5. Continue to cook for about 5-6 minutes until the paste doesn't stick to the pan and oil starts to separate from the sides.
  6. Add the cabbage and fennel along with salt.Mix well.
  7. Cover and continue to cook stirring every few mins until evenly cooked.
  8. Enjoy!

 

 

 

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