Cheesy Pumpkin-Ham Soufflés
Ingredients:
Softened butter
Grated Parmesan cheese
1/4 cup butter or margarine
1 cup solid pack pumpkin
1/4 cup flour
1 tablespoon prepared mustard
1 cup milk
6 eggs, separated
1 cup finely chopped ham
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Instructions:
Preheat oven to 375 degrees F. Coat bottom and sides of five to six 10 ounce custard cups or soufflé dishes with softened butter; dust lightly with Parmesan cheese. In medium saucepan, melt butter. Add pumpkin, flour and mustard; mix well. Slowly stir in milk. Cook, stirring constantly, until mixture comes to a boil. Stir 1/4 cup pumpkin mixture into egg yolks. Add egg mixture back to saucepan; cook over low heat 2 minutes, stirring constantly. Remove from heat; stir in ham, Swiss cheese and Parmesan cheese. Beat egg whites until stiff peaks form. Fold into pumpkin mixture. Pour into prepared dishes. Bake about 25 minutes or until tops are golden brown. Yields 5 to 6 servings.
Time: About 1 hour from start to finish
Author: Megan
Source: http://www.heritagefarms.com/recipies/index.php
Note: I actually didn't put any of the parmesian cheese in cause
I didn't have it, so I added more swiss cheese. Used emmetaler
swiss, and boarshead black forest ham.
Sunday, October 21, 2007
Wednesday, October 3, 2007
Rava Upma
Introduction
Upma is a cous cous-like preparation, and it is a South Indian fast food staple. Easy and quick, upma is light fare perfect for breakfast, or as a light meal. There are tons of variations on the same general recipe that result in a variety of delicious allotropes of this dish. I'm including the main recipe below and some alterations/additions to it as well. Enjoy!
Main ingredients
Rava (cream of wheat) (prefer coarse over fine) - 1 cup
Water - 3 cups
Rai (mustard seeds) - 1/2 tsp
Udad dal (split black gram lentils) - 1/2 tsp
Curry leaves - 3
Green chillies, slit lengthwise - 2
Ginger, chopped - 3/4"-1" piece
Oil - 2 tbsp
Optional ingredients
Tomato, quartered - 1
Carrot, sliced - 1
Radish, small, sliced - 3
Cashews, unsalted - 1/2 cup
Peas (preferably fresh not frozen) - up to 1/2 cup (*)
Onion, medium, sliced - 1
Hing (asafoetida) - a pinch
Haldi (turmeric) - a pinch
Sugar - 1/4 tsp
Coriander leaves, chopped - 1 tsp
Coconut, grated - 1 tsp
Time: 10-15 min
Servings: 1 (lunch) or 2 (snack)
Method:
1) Roast the rava until it starts to turn brown and you can smell it. Set aside.
2) Heat the oil in a non-stick wok.
3) Add rai, udad dal and curry leaves, and when these start to sputter, add the ginger and green chillies. Stir for a minute or so.
4) Add water and salt, mix well.
5) Add any vegetables you're using to the water and cook covered about 5 min.
6) Slowly mix in the rava, avoiding any lumps. If needed, pour the rava through a strainer. Lumps will ruin the taste! Stir continuously until all the rava has been added. Lower the heat and cook, stirring occasionally, for 3-4 minutes, or until the water has been absorbed. Depending on what consistency you desire, you can heat it for longer until you have an almost-solid Upma ready.
Upma can be served on its own, or, depending on how you like it, with a chutney (coconut, coriander, mint,...) or a pickled vegetable (lemon, lime, ginger,...) on the side. Sambar (thick lentil soup usually with aubergines) is also a standard side for upma.
Alterations/Additions, and when to add them:
2.5) If adding cashews - believe me, you should! - fry until they start turning brown, then proceed to step (3) above.
3.5) Hing, onions - fry until onions turn translucent.
4.5) Tomatoes, radish, peas [See note below if using peas], haldi and sugar.
6.5) Coriander leaves, grated coconut (garnish).
Notes:
* Adding peas will increase cooking time. You'll also probably have to increase the amount of water required by 1/2 cup. Fresh peas work better than frozen ones. You could probably nuke them to pre-cook them, but in-situ cooking probably improves the flavour.
* As with everything else, using ghee instead of oil improves the flavour.
* Here's one of my favourite things about upma - if you cook it long enough, you start to get a crisp thin crust forming under the upma. If you're using a non-stick wok, it will be easy to transfer onto your plate. Mmm, crispy!
Author: Sundar
Upma is a cous cous-like preparation, and it is a South Indian fast food staple. Easy and quick, upma is light fare perfect for breakfast, or as a light meal. There are tons of variations on the same general recipe that result in a variety of delicious allotropes of this dish. I'm including the main recipe below and some alterations/additions to it as well. Enjoy!
Main ingredients
Rava (cream of wheat) (prefer coarse over fine) - 1 cup
Water - 3 cups
Rai (mustard seeds) - 1/2 tsp
Udad dal (split black gram lentils) - 1/2 tsp
Curry leaves - 3
Green chillies, slit lengthwise - 2
Ginger, chopped - 3/4"-1" piece
Oil - 2 tbsp
Optional ingredients
Tomato, quartered - 1
Carrot, sliced - 1
Radish, small, sliced - 3
Cashews, unsalted - 1/2 cup
Peas (preferably fresh not frozen) - up to 1/2 cup (*)
Onion, medium, sliced - 1
Hing (asafoetida) - a pinch
Haldi (turmeric) - a pinch
Sugar - 1/4 tsp
Coriander leaves, chopped - 1 tsp
Coconut, grated - 1 tsp
Time: 10-15 min
Servings: 1 (lunch) or 2 (snack)
Method:
1) Roast the rava until it starts to turn brown and you can smell it. Set aside.
2) Heat the oil in a non-stick wok.
3) Add rai, udad dal and curry leaves, and when these start to sputter, add the ginger and green chillies. Stir for a minute or so.
4) Add water and salt, mix well.
5) Add any vegetables you're using to the water and cook covered about 5 min.
6) Slowly mix in the rava, avoiding any lumps. If needed, pour the rava through a strainer. Lumps will ruin the taste! Stir continuously until all the rava has been added. Lower the heat and cook, stirring occasionally, for 3-4 minutes, or until the water has been absorbed. Depending on what consistency you desire, you can heat it for longer until you have an almost-solid Upma ready.
Upma can be served on its own, or, depending on how you like it, with a chutney (coconut, coriander, mint,...) or a pickled vegetable (lemon, lime, ginger,...) on the side. Sambar (thick lentil soup usually with aubergines) is also a standard side for upma.
Alterations/Additions, and when to add them:
2.5) If adding cashews - believe me, you should! - fry until they start turning brown, then proceed to step (3) above.
3.5) Hing, onions - fry until onions turn translucent.
4.5) Tomatoes, radish, peas [See note below if using peas], haldi and sugar.
6.5) Coriander leaves, grated coconut (garnish).
Notes:
* Adding peas will increase cooking time. You'll also probably have to increase the amount of water required by 1/2 cup. Fresh peas work better than frozen ones. You could probably nuke them to pre-cook them, but in-situ cooking probably improves the flavour.
* As with everything else, using ghee instead of oil improves the flavour.
* Here's one of my favourite things about upma - if you cook it long enough, you start to get a crisp thin crust forming under the upma. If you're using a non-stick wok, it will be easy to transfer onto your plate. Mmm, crispy!
Author: Sundar
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