Caramelized Onions, Apple, Grilled Gouda and Brie Sandwich

Several months ago I read a status update from a friend on Facebook. She mentioned this sandwich, no picture. Just reading about it made my mouth water and I knew I had to make it. For months I have the title of this recipe in my grocery list on the phone. Finally I got a chance to make it when my daughter came home for a visit from college. This sandwich has so many layers of flavor, a new one hits you as you bite, chew and swallow.

I made these as a late tea/light dinner. You could make them any time of the day. I used red onions today and caramelized them on a medium high flame for over half an hour. They were sweet by the time I was done and tasted great on their own. I used Fuji apple to complement the onions. If you would like to use Granny Smith apples then I suggest you use sweet white/yellow onions. Either way you cannot go wrong.

The brie adds a creamy texture. Make sure you find a good source for the brie. I got brie imported from France at my local Whole Foods. I like the fact that they can cut you a slice as thick or thin as you want. I also got the Gouda at the same store. If using Granny Smith apples you could use sharp cheddar but please stay away from processed cheese.

You will need (4 sandwiches)

1 red onion

1 Fuji apple

8 slices of fresh country bread

1 block red wax covered gouda

1 small wedge brie

1/2 tbsp. butter

1 tsp. oil

Peel and slice the onion making sure the slices are no thinner than 1/4 inch. Heat oil in a pan and add the onion slices. Set the heat to a medium high and allow the onions to caramelize. Stir frequently and do not allow to burn. 

After about 30-40 minutes the onions will wilt and turn color. They will be sweet and caramelized. At this point you can turn off the heat and keep aside. They will stay good for a few hours. When ready to proceed or if assembling right away, add a small dollop of butter and combine on high heat. Turn off the heat and keep aside. 

Slice the apples and the cheese. Heat a pan, I used cast iron. If you have a panini press heat that too. Assemble each sandwich. First place a few pieces of brie on one of the slices.

Next layer the apples.

Then the caramelized onions. I used a little more than the picture shows.

Next add the gouda cheese.

Place the second slice over the top. Place a small dollop of butter on the heated pan and place the sandwich on it. If using the panini press place a dollop of butter on the sandwich and place the press. Alternately, wait for the first side to brown.

Flip it over and place your spatula over the top. Allow to brown completely. 

Take it off the heat and eat it while it is hot.

Enjoy!

This is my entry for week two, day one of BM #58 for the theme Tea Time snacks. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58.

Apple Oatmeal

For the last few months, I have made an effort to create some recipe that kids in dorm rooms can enjoy with the limited resources they have. My daughter is a freshman and could use some innovative ideas to help counter the unpredictable cafeteria food. Today I have a healthy dessert. It would taste great with the ice cream from the cafeteria but would be be fine without.

Depending upon how sweet your apple is you may not need any sugar. However, I would never call this a sugarless recipe. It has plenty of sugar from the apple.

You will need
1/2 an apple (Fuji or any other)
1/2 cup oatmeal
1 pinch baking powder
1 pinch cinnamon powder
1/2 cup milk
1 tsp. oil
1 tsp. sugar (optional)

Peel and shred the apple. In a bowl combine the apple with all the other ingredients.

Microwave for 1.5 - 2 minutes. If it starts to bubble over then stop and restart. The oatmeal will change color and cook all the way through.

Enjoy!

Microwave Steamed Vegetables with Soba Noodles

Anyone who has lived in a dorm knows how unpredictable the cafeteria food can be. One day they serve something okay and the next you cannot find anything you would want to eat. Since my daughter is now in college I have been trying to find a solution to this problem. I have posted a few dorm room recipes but they are mostly salads. This morning I had an idea. If I got a bag of vegetables that can be steamed in the microwave and I cooked specialty noodles also in the microwave, I could mix it all together for a meal.

This is what I came up with. I used soba noodles or buckwheat noodles as they cook up quickly. I used the bird's eye Asian Medley steamer bag. The vegetables are mildly seasoned. I added a hint of hot sauce and some soy sauce. Within minutes I had a bowl of steaming vegetables and noodles. This is something you can put together quickly, tastes great and all you need is your microwave.

If you are trying this at home you can source the vegetables, baby corn, broccoli, carrots and snap peas, steam them in a steamer until cooked but not mushy and season with salt and black pepper.

You will need
1 bag of microwave steaming vegetables (I used Bird's eye Asian Medley)
1.5 - 2 oz. soba noodles
1 tsp. soy sauce
Siracha sauce to taste
Black pepper to taste

Cook the vegetables as per package instructions. Keep aside. Add water to a large microwavable bowl and bring it to a boil in the microwave (about 3-4 minutes). Add the noodles and let them cook until just tender. It took me two 30 second intervals for a total of 1 minute. Rinse the noodles in cold water, drain and place them in a bowl. Add the steamed vegetables and the remaining ingredients. Tastes best when hot.

Enjoy!

This is my entry for week one, day two of BM #58 for the theme Dorm Room recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58.

Black Bean, Spinach and Apple Salad

I love salads. They are quick to put together and can be light or hearty depending upon the ingredients you choose. The Back beans, apple and spinach in this salad make it a full meal. The flavors go well together with the apple adding that little crunch. The best part of it is this can be a dorm room meal after a visit to the grocery store. Shred the carrot and spinach. Chop the apples and pop open a can of beans. Even the dressing is simple and the ingredients store well.

I had previously posted a black bean salad with cucumber. It was while I was prepping for that salad that I realized I had run out of cucumbers and avocado. I had apples and carrots. I decided to add apples and carrots instead. They added such a delicious crunch I knew I had to blog about it. The salad keeps well for a few hours. The lemon juice in the dressing keeps the apple from turning brown. The flavors blend well but the apples do not lose their crunch. I have taken this as packed lunch with great success.

Use organic apple so you can leave the skin on. The avocado should be just ripe so it holds its shape.

You will need
1 can black beans, rinsed and drained
a bunch spinach leaves, chopped
1 apple, diced
1 carrot, peeled and shredded

For the dressing
juice of 1/2 lime
1 tsp. cayenne pepper powder
salt and pepper to taste

Combine all the ingredients for the dressing. Combine with the other ingredients.

Enjoy!

Batatyachya Kachrya / Sliced Potato Bhaji

Batatyachya kachrya is one of the most well known side dishes in Maharashtra. It is a simple potato recipe where the potato is cut in a thin large slices. You can either keep the potato slices soft or you can turn the heat up slightly so they turn crisp. I like the browned crispy version. This is my Mom's recipe and I realized I did not have a post for this. The pictures are not great as I had to click them on a rainy gloomy day.

You will need
2 medium potatoes
1 tbsp oil
1 tsp. mustard seeds
1/4 tsp. asafoetida
1 tsp. turmeric powder
1 tsp. paprika
1 tsp. amchur powder
1/2 tsp. sugar
salt to taste

Wash and peel the potatoes. Cut the potatoes into two halves. Slice each half into thirds. Turn 90 degrees and slice into thin slices.

Heat oil in a pan and add the mustard seeds. When they crackle add the asafoetida and turmeric powder. Add the potatoes. Cover and cook for 3-4 minutes on medium heat. Uncover and add the remaining ingredients. Mix well and cover. Cook covered until tender. Check every few minutes to ensure it does not burn. Lower the heat if it starts to brown while still uncooked.

When the potatoes are down, uncover and turn up the heat a little. Cook for a few more minutes and turn off the heat..

Enjoy!

Black Eyed Peas Sundal

Whenever the holiday season rolls around I am reminded of sundal. Black channa sundal is the version I had eaten as a child in my neighbor's house and also at the school cafeteria. I had no idea it could be made with black eyed peas until I read it on my fellow bloggers pages. I made a metal note to try the black eyed peas version someday and forgot all about it until today.

We spent the weekend visiting my daughter at school and did not have time for grocery shopping. I needed something for Monday morning and it was too late to go to the grocery store. I saw these peas in the pantry and decided to try the sundal. They were perfect for a weekday lunch.

I have to say I like the black channa version better but this was delicious. The family loved it too. We had with some fresh made poli/roti. I simply followed the recipe I used for the black channa sundal.

You will need
1 cup dried black eyed peas
1/2 cup fresh desiccated coconut
3 dried red chili peppers
2 tbsp. mustard seeds
1/4 tsp. asafoetida
1 tbsp. oil
salt to taste

Soak the peas overnight in 2 cups water. Drain the water, rinse the peas and using a cup of fresh water cook them until tender. If using a pressure cooker let the peas cook for 10 minutes after the pressure rises. Turn off heat and allow the pressure ot subside before opening the lid.

Heat the oil in a pan and add the mustard seeds. When they crackle add the asafoetida, the red chilli peppers and the peas. Add the coconut and the salt. Cook for a few minutes until it comes together. Turn off heat.

Enjoy!

Vegetarian Papa Rellena with Salsa Criolla

Today I bring you two recipes. Papa Rellena is a dish from Peru that is usually served with Salsa Criolla. I am always looking for something new to cook and the web is such a big resource for recipes from all over the world! I am lucky because where I live most ingredients are readily available. When I found this recipe, it sounded like something my family would love. There was potato and a lot of other ingredients that I thought would work well together. I was right, everyone loved it.

I found the recipe on the blog Peru Delights. Check out their page, they have some delightful Peruvian recipes. The original recipe is not vegetarian. I used paneer to make it vegetarian. The original recipe also calls for the prepared balls of potato to be rolled in eggs and all purpose flour to be pan fried in oil. As nobody in my house eats dishes fried in oil I decided to use my trusty appe / aebleskiver pan. With a few drops of oil I was able to get a lovely golden crust around the potato. I skipped the eggs and all purpose flour completely.

You will need
2 large Yukon potatoes
1 tbsp. olive oil
1/2 small red onion, diced finely
1 pod garlic, crushed and diced
1/2 hot yellow pepper, diced
1 tbsp. tomato paste or 3 cherry tomatoes blended to paste
3 oz Paneer, shredded

1 egg

2 tbsp. raisins

6-7 olives, sliced

salt and black pepper

Boil the potatoes. I used a pressure cooker but you could boil them in a pan of water over the stove top. While they cook boil the eggs. Place the eggs in a pan of water and heat it. Do not let the water boil. Keep it at a simmer for 20 minutes. Turn off the heat and run the eggs under cold water. Shell them right away. Keep aside until needed. Peel the boiled potatoes and shred them. Keep covered until needed.

Heat oil in a pan. Add the onions and saute for a couple minutes. Add the ginger and the hot yellow pepper. Saute for a couple minutes and add the tomato paste.

Next add the shredded paneer.

Saute for 5-8 minutes until the paneer is cooked. Dice the boiled eggs. Add the eggs, olives and raisins to the paneer.

Add salt and pepper to taste and turn off the heat.

Using your fingers gently mash the potato to bring it together. Do not overdo it or the potato with get sticky. Divide the potato mixture into 10 small portions. Divide the filling into 10 small portions.

Take one portion of the potato and flatten it on the palm of your hand. Place the filling in the center and press it down. bring the sides of the potato up to the top and make a ball with the filling inside. Repeat for all the portions.

Heat the aebleskiver pan and a drop a couple drops of oil in each well. When the oil is heated pick up the pan and swirl it a little to allow the heated oil to coated the well. You do not need to add more oil, the heated pan will keep the potato from sticking to it. Drop a ball of the stuffed potato in each of the wells.

Allow it to brown. Using a skewer turn it around until it is completely brown on all sides.

Repeat for the remaining portions. Serve hot.

Enjoy with Salsa Criolla!

Salsa Criolla

You will need
1 small red onion
1/2 hot yellow pepper
a few slivers of red bell pepper
juice of half a lime
5-10 springs cilantro
salt and pepper

Cut the onion into thin slices. Put it in ice water for 5-10 minutes to crisp it up and lose its pungent odor. Meanwhile, cut thin slices of the hot pepper and the red pepper. Dice the cilantro. Drain the onion until all the water is removed. Mix in the other ingredients and server immediately.

Enjoy!

This is my entry for week four, day one of BM #57 for the theme bookmarked. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57.

Fresh Frozen Poli / Roti

If you are like me, like fresh poli / roti everyday but do not always have the time to make them, this post is for you. Rolling out the flat bread is easy but time consuming. During the morning rush it is not always possible to find the time. For years I stuck to making poli fresh everyday. This is my post with details of how you do that. Then I started this process of freezing half cooked poli. Since then I switch back and forth between the two. You can make these over the weekend and freeze them. When needed during the week you can cook them as needed. This poli will taste pretty close to the one made fresh the same day.

Pardon the pictures. I realized I did not click any after I had taken the poli off heat. I will update this post when I cook the next batch.

Follow the process detailed here to make poli. But do not cook it all the way. After the first flip give it a few seconds and take it off heat.

Let it cool completely and then place between sheets of parchment paper. Put the paper with the poli in a freezer bag and freeze until needed.

When you need it let the poli thaw at room temperature. The frozen poli may be brittle so handle careful. It will soften as it thaws.

Heat a griddle and finish the cooking process.

Let one side cook until brown spots appear, Flip and place on the open flame until the other side is cooked. Alternately, you could cook both sides on the pan.

Enjoy!

This is my entry for week three, day three of BM #57 for the theme flatbreads and pancakes.

Roasted Red Pepper Paratha

Roasted red pepper is used a lot in some cuisines. Whenever I have tried recipes with roasted red pepper the family has loved it. That is when it struck me, why not try parathas with this delicious vegetable? I love to experiment with filling or additives for flatbreads. I make flatbreads everyday and the plain ones get monotonous. Besides these flavored parathas work well in packed lunches. For this paratha I used one red pepper and one tomato as the flavoring agent.

As with everything else using red bell pepper we loved the flavor of the parathas. When I made them in the morning I was running a little late. The dough had not soaked through but I had no time to let it rest. So I made squares instead of rounds. And I left the dough for dinner as is. In the evening I made the rest of the parathas. By this time the dough had rested hours and the parathas were a lot easier to roll and the edges were smooth. If you have time, let the dough rest for half an hour or more.

You will need for 8 parathas
3 cups whole wheat
1 red bell pepper
1 tomato
1 tsp. kalonji or onion seeds
1 tsp. crushed black pepper
1/2 tsp. turmeric powder
salt to taste

Wash and clean the red pepper. Stick a fork into it near the stem. Roast it on high heat turning it over using the fork. Make sure it chars on all sides. Place the charred pepper in aluminium foil and wrap it up like a package. Keep aside for 15 minutes.

Skin the pepper and cut it into big chunks. Chop the tomato into big pieces too. Blend the two together. I prefer not to blend it until completely smooth, I leave some visible pieces. Mix it with all the other ingredients and knead into a soft dough. Let it rest for 10-15 minutes.

Meanwhile heat a flat griddle pan, I use cast iron. Divide the dough into 8 portions. Using wheat flour to ensure it does not stick roll out one portion until it is the size of your palm. Fold in from all sides and them roll out again to form a large square about a fourth of an inch thick.

Place it on the hot pan and let it cook on one side. Flip it over and cook the other side.

Turn over one more time to ensure the first side is completely cooked. Take it off heat and repeat for the other portions of dough. Serve with pickle.

Enjoy!