Soni's Food

Indian Inspiration!

Hearty Ratatouille with Goat’s Cheese #WeekdaySupper #Giveaway

11 | 05 | 2015
By Soni Sinha

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

Hearty Ratatouille with Goat’s Cheese #WeekdaySupper #Giveaway

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Ingredients
  

  • Olive Oil Cooking Spray
  • 1 can 12 ounces tomato puree
  • 3 cloves garlic thinly sliced
  • ½ 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
 

  • Preheat the oven to 375 degrees with one rack about 4 inches from the broiler and one rack in the center.
  • Mist a sheet pan with cooking spray
  • 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.
  • 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.
  • Trim the ends of the eggplant, zucchini and squash.Slice each into 1/8-1/4 inch.
  • Slice the potatoes the same size too.
  • Carefully arrange the vegetables over the tomato base overlapping them in a pattern going from oe short end to the other.
  • Drizzle the veggies with olive oil.Sprinkle with thyme and some salt and pepper.
  • Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30-40 mins
  • Remove the pan from the oven and turn the oven to broil.
  • Break the goats cheese into large crumbles and scatter evenly over the ratatouille.Broil to gently melt the cheese about 1 min.
  • 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.

This Giveaway is now closed.

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.

Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper

17 | 11 | 2013
By Soni Sinha

Yeah you heard it right.We’re squashin’ Winter by bringing some of our favorite Squash recipes for you today.

Do you like Squash?Do you often use it in your recipes?I would really love to use it more in my cooking but I always end up roasting it or making a soup.When I heard the theme for our Sunday Supper, I decided to make something that’s not the first thing that comes to your mind when you’re thinking Butternut Squash, like these Patties that have been given an Indian Inspired makeover that tickles your tastebuds with layers of delicious flavors in every bite.

Butternut Squash and Couscous Patties 1

I  had some leftover cooked Couscous from my Couscous Tabbouleh that I made over the weekend and I decided to use some of the couscous in my patties to give it some body and also make it easier to handle.I was a bit apprehensive at first, but I went ahead and used it only to realize that it wasn’t a bad idea after all.

The inspiration for these patties is the Indian Aloo Tikki that’s a favorite street food in Northern India.I’ve made another version of the Aloo Tikki using Quinoa over here.The char marks you see is what gives these patties a unique smoky flavor combined with the sweetness of the Squash.The ginger and the spices add tons of flavor and the icing on the cake is definitely the chat masala that’s an essential component in any Tikki.You can easily find them in any Indian store.

Butternut Squash and Couscous Patties 4

The patties use a little bit of couscous, so you can taste the butternut squash in all its glory.The one thing you really HAVE to do is to let the liquid drain from the squash.I typically leave it in a colander for sometime.Once you’re past that step you can add the rest of the ingredients.Its a great way of enjoying Butternut Squash and you can serve it as an appetizer or as a side dish along with your favorite condiment or my mint chutney this Thanksgiving.Enjoy!

Butternut Squash and Couscous Patties 5

Butternut Squash and Couscous Patties 1

Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper

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Ingredients
  

  • Peeled and Cubed Butternut Squash-1 lb
  • Couscous-1/2 cup
  • Water-1 cup
  • Fresh Ginger crushed-1 tbsp
  • Ground Cumin-1 tbsp
  • Ground Coriander-1 tbsp
  • Garam Masala-1 tbsp
  • Fresh Coriander chopped-1 cup
  • Salt- to taste
  • Oil- to pan fry
  • Chat Masala-to sprinkle

Instructions
 

  • Boil the cubed Butternut Squash in some water for about 10-15 until all cooked.Mash it and keep aside.
  • Bring a cup of water to a boil and add the couscous.Mix well, cover with a lid and switch off the heat.Let it sit for about two minutes.Fluff it with a fork.
  • Mix a cup of cooked couscous into the squash along with the ginger,all the spices and coriander.
  • Add salt.
  • Take a small portion in your hands to make round disks.
  • Heat about 2 tbsp of oil in a non stick pan and swirl the oil all over.Place the patties in a single layer.
  • Keep the heat on medium and let it develop a golden color on one side before flipping and repeat the process for the other side too.
  • Arrange in a tray along with some salad.Sprinkle chat masala all over.Enjoy!

This event is hosted by the lovely Heather from Girlichef and we’ve got some amazing Winter Squash recipes for your Thanksgiving table.

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

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. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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

Vegan Ratatouille Tacos #Guest post from Eat,Move,Shine

17 | 07 | 2013
By Soni Sinha

Today I have for you another Sunday Supper friend Diana from Eat,Move,Shine!!I love Diana’s fresh approach to making tasty foods and my favorite is her Swedish Blonde Burger that’s absolutely delicious!!Diana has some amazing recipes on her blog and apart from food she also offers Fitness Programs and Private Chef services!You can follow Diana on Facebook or You Tube!!

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I often have people ask me my secret for making food taste so good…

especially my vegan dishes.

Well, vegan or not, I take the same approach with all dishes.

1) Keep it fresh, with local, in-season ingredients.

2) Fresh herbs make everything more flavorful.

3) Don’t forget to layer your seasonings, before, during and after cooking.

Like many, I first fell in love with the thought of ratatouille thanks to the movie, but never got around to trying it… until now.

And what I now love the most about it, is that you can vary your vegetables and fresh herbs depending on what’s in season. And in my case, what was at my favorite farmers market over the weekend. But, instead of cooking it the traditional way, I opted to roast it. I think roasting brings out the flavor in all veggies, and fruits. Plus for those of you dabbling in vegan or vegetarian eating, roasting offers a meatier texture… which was a nice surprise, especially with the pattypan squash.

And the hummus? I bought some beautiful Swiss chard, but truth be told, I’m not a huge greens lover. But it’s so pretty, and I can never resist it. So, I decided to sauté it up with some shallots and fold it into the hummus, and it was fantastic! The perfect way to “hide” your veggies, with a nice textural addition to the creamy, smooth texture of the hummus. Blend them both with a corn tortilla, and you’ve got a healthy meal that’s both fun to eat, filling… and fast.

And don’t think that you have to just stick to tacos.

This recipe could easily work in a wrap. And if you want more crunch, how about taquitos? Simply roll up the corn tortillas with the ratatouille filling and bake at 350 for about 12 minutes, or until nicely browned. Then use the hummus as a fabulous dip.

Got leftovers?

This ratatouille would be perfect over rice or pasta. And the hummus, a great addition to nachos, a topping for bruschetta, or a dip for veggies or pita chips.

Enjoy! And a special thanks to Soni for asking me to be a guest on her blog. I’ve been so inspired by her recipes, and cooking philosophy. It’s an honor to share in the quest to create and enjoy healthy foods.

vegan ratatouille tacos

Vegan Ratatouille Tacos with Shallot & Swiss Chard Hummus

Ingredients

2 zucchini, chopped

1/2 sweet onion, cut in thin half moons

1/2 red pepper, chopped

1 carton golden cherry tomatoes

2 pattypan squash, chopped

1 tablespoon fresh rosemary, chopped

2 teaspoons fresh thyme, removed from stems and rough chopped

Olive oil

Salt and pepper

1 bunch Swiss chard, remove center vein and rough chop

1 large shallot, sliced thin

1/2 lemon, juiced

Olive oil

Salt and pepper

Prepackaged hummus

Corn tortillas

Red onion, sliced (optional for garnish)

For the Ratatouille:

Place chopped vegetables and fresh herbs on a rimmed cookie sheet. Drizzle with olive oil and salt and pepper. Roast at 350 degrees for about 30 minutes.

For the Hummus:

While the ratatouille is cooking, in a medium sauce pan add in chopped shallot to olive oil. Cook until softened. Add in chopped Swiss chard and cook until soft. Check for seasonings and squeeze on the lemon juice. Set aside to fully cool. Once cooled, fold into your favorite hummus. If preparing ahead, refrigerate until needed.

To Assemble:

Warm, the corn tortillas and top with the ratatouille and hummus. Garnish with thin sliced red onions if desired for more crunch. Serve.

Easy Butternut Squash with Bengali Five Spice (Panch Phoran)

30 | 11 | 2012
By Soni Sinha

Squash (any variety) is one of the few vegetables I strongly disliked growing up.But its funny how your tastes develop over the years!Many of the foods I didn’t like earlier are now my favorites and I keep finding new ways to cook them :)Although, this preparation is not new.Its the way my mom makes it and you can use any squash instead of Butternut!Since squash is inherently sweet this dish has a sweet taste but the Five Spice used here just balances the sweetness perfectly.

I’ve used the Bengali Five Spice also called Panch Phoran that consists of equal amounts of the following seeds,Cumin,Fennel,Mustard, Fenugreek and Nigella!You can make the combination at home or buy it from your Indian Grocer!Its an aromatic mix of spices that flavor almost any vegetable and all you need is a teaspoon or two.Little bit goes a long way and its used a lot in Bengali kitchens in a lot of preparations!

An easy and flavorful dish ideal for weeknights for an Indian Inspired dinner that’s also vegan and healthy!You will be amazed at how good this is!

Easy Butternut Squash with Bengali Five Spice (Panch Phoran)

Butternut Squash stir fried using Bengali Five Spice (Panch Phoran) for an amazing and easy side dish!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

  • Buttersquash peeled and cubed-2 cups
  • Panch Phoran Bengali Five Spice-2 tsp
  • Jalapeños green chilli-1 chopped
  • Oil-2 tbsp
  • Salt- to taste

Instructions
 

  • Heat oil in a skillet.
  • Once heated add the Panch Phoran followed by jalapeños until it splutters.Immediately add the squash and salt.
  • Lower the heat, cover and cook, stirring in between until done (about 10-12 minutes).
  • Serve with Rice or Roti.