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Tag: under-30-minutes

  • Baked Breakfast Apple Crisp

    “There are times when breakfast seems the one thing worth getting up for”

    – Peter Dr Vries

    I live by the fact that breakfast is the most important meal of the day. And this important meal sets the tone for the rest of the day. So it is very important that it is not only healthy, but delicious and enjoyable too.

    Indian households rarely eat sweet items for breakfast, at least not sweet items solely. They are almost always accompanied with a savory main breakfast item. But, for a lot of us working folks, who have very little time (or skill!) for a morning breakfast but still need a tasty and nutritious breakfast, this is the one for you.

    This Breakfast Apple Crisp comes together in about 30 minutes. It has the goodness of crisp Apples and nutritious Oats, together with warm spices like Ginger, Cinnamon and Nutmeg. It is like dessert for breakfast, but healthy 🙂

    All you have to do is wake up in the morning, put it all together and put it in the oven before you go shower and get ready for work. When you get out of the shower, the house is going to smell so sweet and warm and the breakfast will be ready to eat or to be packed in a box to eat at your desk. This can even be prepared for the week and stored in an air-tight container. Just warm before use to enjoy the ooey-gooeyness.

    This is a sweet, nutritious and filling breakfast that allows you to control the amount of added sugars. This is definitely a great change from the regular cereal and overnight oats. Enjoy it with a cup of morning coffee and you will be set for a great day of work.

    Prep time5 minutes
    Cook time25 minutes
    Serves2

    Ingredients

    Fruits

    • Apple – 1, chopped into bite sized pieces

    Grains and Flour

    • Quick Rolled Oats – 3/4 cup
    • All Purpose Flour – 2 tbsp

    Spices and Flavors

    • Cinnamon – 1 tsp
    • Sugar – 1 tbsp (I used white sugar. Feel free to use packed brown sugar)
    • Honey – 1 tbsp
    • Vanilla Extract – 1/4 tsp

    Oils/Butter

    • Oil – 2 tbsp

    Ingredient notes

    • I have used Honeycrisp Apples because they are sweet and crispy, and they maintain their crispiness even after baking (And because they are my favorite variety). You can use any other variety of your choice, except Green Granny Smith Apples, simply because they have a sharper, tart flavor which is not desired for this recipe
    • I have used regular white sugar. Feel free to use brown sugar or even try powdered jaggery
    • You can replace oil with the same quantity of melted butter

    Method

    1. First preheat the oven to 375F (Approx. 190C)
    2. Then, make the oats crumble. For this, add oats, 1/2 tsp cinnamon, sugar and 1 tbsp flour to a mixing bowl. Mix well and set aside
    3. To another mixing bowl, add the chopped apples, honey, 1/2 tsp cinnamon and 1 tbsp flour. Mix well to coat the apples with the rest of the ingredients
    4. If making individual servings, take 2 separate ramekins or take 1 baking dish. Coat the surface with oil or melted butter
    5. Place a spoonful of the oat crumble at the bottom of the baking dish. Add a few spoonfuls of the apple mixture. Top with the remainder of the oat crumble
    6. Bake at 375F for 20-25 minutes (Timing is dependent on the oven)
    7. Once baked, remove from the oven
    8. Drizzle with honey. Optionally, add toasted nuts or a dollop of Greek yogurt and enjoy!

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Potato and Swiss Chard Breakfast Hash

    Weekends are for brunches. And brunches should be hearty. And Potatoes make everything hearty. But, yet again, this is another opportunity to get your dose of leafy green vegetables and not have to worry about for the rest of the day or the weekend.

    A hash is one of the best ways to incorporate all sorts of vegetables and proteins into a breakfast or a brunch. There is nothing fancy about this recipe other than the fact that I have added a leafy green vegetable, Swiss Chard. It is colorful and pleasing to the eye. And if you are wondering how this is different from an Aloo Palak or an Aloo Methi, it is not that different. This is just a modern take on it. Read on for the recipe and the many different ways it can be eaten.

    Prep time10 minutes
    Cook time12 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Potatoes – 2, medium sized, diced (Regular Yukon Gold Potatoes)
    • Red Bell Pepper – 1, julienned
    • Swiss Chard – 1 bunch, roughly chopped
    • Onion – 1 small, diced

    Spices and Herbs

    • Cumin Seeds – 1 tsp
    • Garlic – 2 cloves, crushed (Or 1 tbsp powder)
    • Roasted Cumin Powder – 1.5 tsp
    • Salt – As per taste
    • Turmeric Powder – 1 tsp
    • Sumac – 1 tsp

    Oils

    • Cooking Oil – 2 tbsp

    Food safety tips

    – Make sure to wash the leaves for 30 seconds under cold running water while gently rubbing the leaves to release any trapped dirt

    – Separate leafy greens from raw meat or poultry products and use separate cutting boards for each to prevent bacterial cross contamination

    – Discard leafy greens within 2 hours of chopping or cooking. Always buy leafy greens that are kept at a chilled temperature to prevent bacterial growth

    Ingredient notes

    • Red skin potatoes or purple potatoes will also work well with this recipe
    • Any other type of leafy green such as kale or spinach can also be used

    Method

    1. In a pan, add oil. Once it heats up, add cumin seeds
    2. When the cumin seeds splutter, add onions and garlic and cook until the onions are translucent
    3. Add the potatoes and turmeric powder. Mix, cover the lid for 3-5 minutes and cook on medium flame until the potatoes are half cooked
    4. Then add the red pepper, salt and roasted cumin powder. Mix again, cover the lid for 3-5 minutes and cook again until the potatoes are cooked through, but not mushy
    5. Add the swiss chard, mix and cover the lid for 1-2 minutes until the leaves have wilted (The idea is to steam the greens to preserve nutrient content, not to cook them completely)
    6. Turn off the flame, sprinkle sumac powder and mix well
    7. Add a spoonful of the hash on a toasted bread and enjoy

    Serving Suggestions

    • Prepare a breakfast hash bowl with the prepared hash and eggs in any style you like
    • On a whole grain wrap, add scrambled eggs, the prepared hash and sriracha sauce. Wrap it up to make a breakfast burrito for your breakfast on the go
    • Add a vegan protein element such as black beans, chickpeas or tofu

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Vegan Butternut Squash Soup

    Winters = Soup. Enough said. Well, let’s just say one more thing – this is quite possibly the easiest bowl of thick, velvety, soul-warming bowl of flavorful soup to prepare in less than 30 minutes.

    Prep time5-10 minutes
    Cook time20 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Butternut Squash – 1 medium sized, diced
    • Onions – 1 large, chopped

    Spices and Herbs

    • Garlic – 1 tbsp, crushed
    • Red Chilli Powder – 1-2 tsps
    • Roasted Cumin Powder – 2 tsps
    • Cinnamon Powder – 1 tsp
    • Salt – As per taste

    Oils

    • Cooking Oil – 2 tbsps

    Liquids

    • Coconut Milk – 1/2 cup
    • Vegetable Broth – 1 cup

    Nuts and Seeds

    • Slivered Almonds – A handful for garnish

    Ingredient notes

    • Frozen diced Butternut Squash can also be used
    • Substitute Red Chilli Powder with Paprika for a less intense spice
    • Any other plant based milk can also be used such as almond, oats or soy
    • Roasted Pumpkin Seeds can also be used for a garnish

    Method

    1. In a large pot, add oil and let it heat up
    2. To the hot oil, add the crushed garlic. Once it is nice and brown, add the chopped onions and saute until the onions are translucent
    3. Add the diced butternut squash and cook for 2-3 minutes
    4. Add all the spices and mix well for 1-2 minutes
    5. Add the liquids, mix well and simmer the mixture on medium heat for 8-10 minutes
    6. At this point, use an immersion blender to blend the mixture in the same pot. Alternatively, allow the mixture to cool down and transfer to a blender (The alternate step will add 10-15 minutes extra minutes to the total preparation)
    7. Simmer the blended soup for an additional 3-5 minutes. During this time, adjust the spices and consistency as desired
    8. Transfer to a soup bowl. Garnish with roasted cumin powder and slivered almonds and enjoy immediately

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.