An Impromptu British Evening!

In case you haven't read, Chicago has been cold, unseasonably cold. Which I feel is the story of every year and we forget.

After a long dentist appointment and it being as cold as it was, I just didn’t want to cook. I wanted to go out and break the monotony of us complaining about how cold it is!

As I stood in the cold, waiting for my uber to get home, any "wanting to eat out" enthusiasm I had just fizzled out. So we did the next best thing: Cook and make an evening of it

Cooking is less science and more of the pure passion of eating delicious food.

Simple.

 Case in Point: A friend of mine keeps saying, she barely cooks. But her Paneer Makhanwalla is the best I have EVER eaten. Less Science, more of her passion of eating the delicious food she makes!

At Tagore Villa- Kolkatta

Back to this cold, dreary evening, Sumit and the Little Lady by value of association decided on the menu.

(Deepak means Diya, means rememeber when in Calcutta we went to see how Diay's are made, means remember Calcutta, means remember the Baked  Beans on Toast at Flurry's)

Yep, logic of association makes sense, complete sense ;-)

Flurry's Baked Beans!

The menu decided was "Baked Beans on toast" and headed to the store to get the Special Baked Beans needed for this!

As I got home and waited for them, mind became active and I was likeI need more than Beans on toast: 

How about a "British evening" .The menu expanded to

1. Baked Beans on Toast
2. Vegetarian Shepherd's Pie
3. Which was to be followed by a Cup of Tea! (Never happened, since we have over-stuffed ourselves)

Recipe for "Vegetarian Shepherd's Pie:

Ingredients: 

For Filling

1. 1/2 cup chopped each
1. Carrots
2. Green Beans
3. Onions
4. Bell Pepper
5. Celery
2. 2 cloves Garlic finely chopped
3. 2 tsp Butter
4. Spices per taste: Salt, Black pepper, Dried Oregano, Cinnamon
5. 3 tomatoes pureed
6. 2 tsp Maida/ All Purpose Flour

For Topping

1. 3 medium potatoes boiled and mashed
2. 1 tsp yogurt or 1 tsp egg-less mayonnaise
3. 1 cup shredded Cheese
4. 1/2 cup Panko/ Breadcrumbs: Optional

Process for Filling

1. On a hot skillet, add butter. Once melted add onions, garlic and sauté till translucent

2. Add carrots, beans, bell pepper and celery, sauté for 2-3 minutes and cover and let it simmer on slow flame
3. Puree the tomatoes with the all purpose flour. Feel free to add 1/2 cup water for ease of blending

4. Once vegetables are tender, add the tomato - flour paste and add spices.

5. Let it simmer till the sauce thickens, taste and adjust seasoning as needed.
6. Turn the flame off

Process for Topping

1. Mix Potatoes, 1/4th cup shredded cheese and the yogurt/ egg less mayonnaise. The consistency should be of mashed potatos.
2. Feel free to add some salt/ black pepper per taste

Bake:

1. In a baking dish, layer the filling first.
2. Add the potatoes on top to cover all filling
3. Cover with the remainder 1/4 cup cheese, top with panko

4. Bake in the over for 20 minutes at 375 F.

5. If you like the top crispier, feel free to leave in the oven for additional 10 minutes

Enjoy with the hungry kids, missing your Brit friends and definitely make a "British Evening" just because!

Fireplace and a warm hot meal with the family!

This was a true hit with the kids and Sumit also approved of this Pie! Even going as far as, we need to make again and admiring: Is this all made from Scratch?

Yes it is, please refer to Recipe above Mr. Hubby so you can make it next time!

Made from Scratch for sure!

Berry Pie- Peach Pie and my cutie pie's

Such a big difference 2 years is making, I swear!
This was us 2 summers ago baking a crumble and fast forward to now.... the girls 9 and 4 are making the pie/ crumble now pretty much on their own and the cherry on top.... they are also cleaning up after!

So here is the Pie/crumble recipe, kids edition!  The girls made two crumble's this past weekend, so except the fruits being different, both of them followed the recipe step by step identical to each other!

Little Lady: 4 year old used 3 cups of berries (Mixed- Blueberries, raspberry - Strawberry)
Miss Chatterbox: 9 years old used 3 larger peaches. She sliced most of them herself
(Yes I was a hawk watching her)

For the rest of the recipe-I will use the term 'fruit' instead of berries or peaches just to keep it simple

Ingredients:

Fruit Base: 
Fruit of choice : See portions above
1 tsp cinnamon
2 tsp brown sugar
1 tsp ginger grated
1/2 tsp vanilla extract (Again, I used the home made one my friend gifted me at Xmas!)

For the crumble topping
4 spoons Bisquick
1/4 cup melted butter
1 tsp brown sugar
1/4 cup milk (I used 2%)
1/2 tsp baking powder

For baking or cooking with kids the best thing I have learned over the years is keep all ingredients, measuring spoons out on the counter and then walk the kids through the process step by step.

Let them lead, ask questions, get messy and above all let them include the variation they want! Of course with that said, i am starting a new tag 'Cooking with Kids'

Make them wash their hands, before, during and after!

Process: 
1. In a ready to bake Pyrex dish mix all the ingredients of the fruit base.
2. Let it stand for 20 minutes for the fruit juices to release well
3. In a deeper vessel, mix all the ingredients for the crumble topping (dough like consistency)
4. Layer the crumble topping on top of the fruit base.

Note: The little one definitely needed help with this steps since her natural instinct was to press the 'dough'. I learned that telling them 'Layer the topping like a blanket on the fruits' worked like a charm!

5. Bake the crumble at 375 F for 20-25 minutes, you could brush the topping with additional butter to make it 'brown' better.

Note: I am paranoid about the oven, so this step I led completely.

While the pie/crumble is getting baked... have the kids clean up.

Both girls washed their hands off after they licked their fingers with the delicious dough topping.

Again the kitchen clean up was a simple one... the older one helped in putting all the ingredients from where they came and the little one helped with wiping the counters and the floor.
And yes, of course I had to wipe up a little more after them, but I really did enjoy them helping me out and taking the initiative of 'Leaving the kitchen as they found it'

The highlight was the girls were sharing with everyone at the dinner party the recipe, the baking process and above all ' I made it, you will love it!'

So go on... let the kids lead a little and you will learn a lot!

Homemade Granola Bars

Mornings are rushed and I should be the 'good parent' and say, my kids eat a healthy wholesome breakfast, but reality is very different. They are generally chugging milk down, or being coerced to finish the last few bites of the cereal/ oatmeal. every single weekday.

I have no issues if they eat in the car, and fruits and the kids cereal bars are our go to energy boosters in case we are really running late or in between school and classes. I have a bag now in the car just dedicated to collect the orange/banana peels and cereal bar wrappers. And it gets filled up really fast!

I used to feel guilty about this, now I dont. It is what it is! So yes, I am the best mom my kids can get!

Recently I was wondering, these granola bars whould not be that hard to make! And well after researching eggless versions, i combined a few recipes to 'try making' this.

Honestly, start to finish (except cooling time), it took my little lady and me only 20 minutes to make, which was really awesome!

Makes 8-10 cereal bars.
Ingredients
1 heaping cup packed dates, pitted (deglet noor or medjool)*
2 pouches of Instant Oatmeal (If you have steel cut/ rolled oats: crisping time is longer)
1/2 cup mixed nuts, chopped : We used almonds and cashews (Other recipes I reviewed had pistachios, walnuts, hazelnuts etc.)
1 1/2 TB butter
1/3 cup honey
2 TB brown sugar
1 tsp vanilla extract (A dear friend had gifted me home made vanilla extract for Xmas, delicious!)
pinch of salt
1/2 cup craisins (or raisins)


* Note: If your dates have become hard for being in the fridge too long like mine, don't worry, just put the dates in hot water for 4-5 minutes and they will be 'hydrated'

Step by Step Process: 
1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency.
2. Toast your oats and the nuts in a 350 degree F (176 C) oven for 10-15 minutes or until slightly golden brown.
Note: Toast them in different pans, its quicker!
3. In a small saucepan, combine the butter, honey, brown sugar, and vanilla. Bring to a boil over medium heat, while stirring. Cook and stir for a minute
4. Place oats, almonds and dates in a large mixing bowl
5. Stir the warm butter and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
6.  Add craisins
7. Once thoroughly mixed, transfer to an 8x8-inch baking dish with parchment paper so they lift out easily.
8. Press down firmly until uniformly flattened - really pack the bars
9. Bake for another 15-20 minutes. Now this is optional step, i did make mine for additional crispiness. If you choose not to re-bake, please put this is refreigerator to cool.
10 Remove bars from pan, let it cool overnight and chop in 'cereal bar' length

To store: I cut the parchment paper around each bar just to avoid them sticking to each other and also because I was feeling 'fancy' and kept in an airtight box.

These turned out delicious and in the morning, it was not the kids who devourved them but us. But yes, I am definitely planning to make more variations of these. I will always have the store baught ones in car, but for mornings, this may go really well with my 'luke warm' coffees

Just for some sweetness: Eggless Banana Nut Bread

A lovely lazy evening and 'mood for something sweet' made us try a new baking recipe: Banana Nut bread...

Of course, I must add: in the afternoon I saw Sumit throwing away some overripe banana and I was like- I am sure we could do something with that... so the last over ripe banana was put to good use! Sumit was laughing so hard, since I am known for tossing things even slightly wilted, however the over ripe banana made me ‘concious’

Now, baking from scratch is not my forte!! However< i must add that with my little helpers, Miss Chatterbox and Little Lady, this turned out FANTASTIC.

Apparently, humility is also not my forte!

So here is the recipe adapted from here. I made a few tweaks to keep it easier for my little kiddos to help out. 

Ingredients:

Dry Ingredients:

1 1/2 cup whole wheat flour

1/4 tsp Baking Soda

1/2 tsp Baking Powder

1/4 tsp Salt

1/2 tsp Cinnamon

Wet Ingredients:

1 medium size extremely ripe banana

1/2 cup yogurt

4 tsp Oil (I used Vegetable Oil)

1 cup brown sugar (Am sure you could use white, I find white super sweet)

1/4 cup Hot water

1/4 tsp lemon juice

Add In:

3/4 cup walnut (Broken into bigger pieces)

Topping:

1/4 cup Cranberry: For adding on top for crisping

2 tsp brown sugar: For adding on top for crisping

Process:

1. Heat the oven at 375 F

2. In a large bowl, mix all the dry ingredients really well.

3. In a bowl, mash up the banana really well. My little lady mashed it up with her fork really well... she loved the mess

4. Add all wet ingredients one after the other to the mashed banana and employ little helpers while you sip on hot coffee

5. Now, Mix until all wet ingredients to the flour

6. Add in the walnuts, save a few for topping on, mix.

7. Now in a bread pan line foil and pour in the batter

8. Shake the pan a little for even setting

9. Now add the toppings of cranberry, sprinkle sugar

10. Bake for about 50-60 minutes or until the toothpick can come out without sticking

Enjoy warm banana nut bread with vanilla ice cream

I can't bake... but I bake!

I guess the title: 'I can't bake... but I bake' says everything doesn't it!

Baking is just not my things, I still try! mainly to overcome this "i cant bake' mindset and limitation and also since I LOVE desserts!

Of course, my Chatter Box, 7 year old v loves to bake aka: eat the batter, do the icing etc. Sumit avoids eggs in dessert so if i bake at home, I can skip/ substitute and make eggless desserts for him. My Little Lady, the 2.5 year old loved anything sweet!

So all the more reason to 'Try Baking'

Here is my 'Baking Experiment and Success Story'

Strawberry Crumble

Time to Prep: 15 minutes (Varies depending on how long your seven year old takes to mix and chop the berries)
Time to Bake: 30 Minutes

Ingredients:
Berry Mix:
Strawberries: Of Course!: 1.5 pounds hulled and quartered
All purpose flour - 1 tsp
Sugar - 1 tsp
Lemon- 1 tsp

For crumble:
Oats: I used rolled oats: 1.5 cups
All Purpose Flour: 3 tsp
Sugar: 3 tsp
Cinnamon: 1 tsp
Grated Ginger (Optional): 1.2 tsp
Butter: cold unsalted:3 tsp

Process
1. Pre-heat the oven at 375 F
2. Butter your baking dish, mix the Berry Mix ingredients and leave for 5-10 minutes
3. In a mixing bowl, mix all the ingredients of the crumble except the butter
4. cut butter in small pieces and rub it in with the crumble: the topping should look 'crumbly'!
5. Now layer the crumble on top evenly and bake

Eating:
Enjoy warm with Whipping Cream/ Vanilla Ice Cream

Baking Experiments: Eggless Pear-Rhubarb Cake

This is  exactly how this recipe came to life.

A week ago, I was walking in my grocery store and saw rhubarb. Perfect, delicious smelling, red rhubarb. I said, hmm. I have never cooked anything with it. So lets try something. Came home, refrigerated it and forgot about it until this weekend.

I realized, oh,Pears are very ripe. Oh, wow. I didnt do anything with this Rhubarb.

Googled, read a few recipes and then said: You know what, this looks easy enough. Lets try.

Here is my recipe adapted from here to make an Eggless Pear Rhubarb Cake.

Ingredients

1 cups finely chopped rhubarb (It felt like celery to chop)

1 1/2 cups finely chopped pears (Mine were pretty ripe, so a juicy chopping board)

1 cups demerara sugar (Next time, I am going to use lesser, since the cake came out sweeter than I like)

1/2 cup vegetable oil

2 cups apple sauce (Peeled two apples and pureed them in the Nutri Bullet)- This is my substitute for eggs.

3 cups all-purpose flour (Next time, i will try 1.5 cup All purpose and 1.5 cup wheat flour)

1 cup chopped almonds (Since this was the only nuts at home, am sure walnuts, cashews, macadamia will taste divine as well)

3 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ginger paste (I am in the phase of gingering up all my food)

Process.

1. In a large mixing bowl, mix all of the ingredients except apple sauce, baking powder and nuts

2. Pre-heat the over to 350F and grease the baking dish with butter. I have a dish liner so I used that instead.

3. Now mix the apple sauce, one spoon at a time. Then add the baking powder and nuts. Just save some to put on top.

4. Put the batter in the baking dish. Garnish with the remaining nuts and put it in the oven

5. Bake for about 50 to 60 minutes. You can test by inserting a knife. If it comes out clean, its done!

And now... Enjoy

1. Warm with spreading light butter 0r

2. With a warm cup of tea  or

3. Ask your kids to decorate the slice and enjoy watching them make the mess and the smiles and the scary faces.

 

With Halloween fever in my house, We just used red icing for a 'bloody cake' V's words, not mine!