Sandwich platter

BM #116 : Week 5, Day 1
Theme : sandwich platter

Theme for today is sandwiches. It’s my son’s one of the most favorite food to eat, so I can tell you that we had a happy happy kid the day I made this.

I use instant pot to make boiled eggs and so I always make a few extra whenever I am doing it. So prepping an egg salad sandwich is an easy thing for me. I had mushrooms I needed to use up and I decided to prepare a white sauce base to keep the sandwich together as the others had cheese in them. I am making veggie Frankie for the first time, I used readymade tortillas as the wraps.

It’s always an issue at my place what to serve the sandwich with. My son wants ketchup (the masala style ketchup from Indian store). My husband likes Trader Joe’s Green Dragon sauce or any other hot sauce and I like the flavor of green chutney. So I decided to serve all our favorites so that we can each choose what we want. The chili vinegar is a favorite with both me and my husband.

I have used cheese slices here for the pesto sandwich since I didn’t have mozzarella with me. It’s kind of a take on Caprese sandwich, but I am never stocked up in fresh basil leaves. I also prepare it with soft cheeses like goat cheese or cream cheese too, it pairs well with the pesto and tomato slices.

Read on for the recipes.

The platter has

  1. Egg salad sandwich
  2. Pesto and cheese sandwich
  3. Mushroom sandwiches
  4. Veggie Frankie
  5. Chili vinegar
  6. Tomato ketchup
  7. Dragon sauce / Chili sauce
  8. Green chutney
  9. Sliced onions

Mushroom sandwich:

  • 4 slices of bread
  • 1 tablespoon butter
  • 1/2 cup sliced mushrooms
  • 2 tablespoons coriander leaves or herb of your choice
  • 2 teaspoons flour
  • 1/4 cup milk
  • salt and pepper

Method:

  1. Heat butter in a pan. Sauté the mushrooms until it releases all the liquid. Add the coriander leaves or spinach or any herb of your choice.
  2. Push the mushrooms to the side of the pan. Add the milk into the center. Now add the flour with salt and pepper per your taste. Mix so that there are no lumps, mix the mushrooms too. Add more milk if it’s too thick. Take off the heat. Add the mushrooms as filling for the bread. Toast the bread in a pan with some butter until it turns brown. Serve with ketchup or chili sauce.

Pesto tomato and cheese sandwich:

  • Bread of your choice
  • 1 slice of cheese of each sandwich or a soft cheese like cream cheese or goat cheese
  • 2 round slices of tomato
  • 1 teaspoon pesto
  • Toast the bread. Spread pesto on one side. Add the tomato slices on top. Spread the soft cheese on the other side or use a slice of cheese. Put the slices together and enjoy your sandwich.

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Breakfast platter

BM #116 : Week 2, Day 4
Theme : Platters

Arranging platters for this week had been fun. I never realized it before that toast and pancakes can be served in a much better manner than what we were doing. We just bring a jar of peanut butter or maple syrup to the table and serve ourselves and that was it. But when we had this platter, all the choices were right in front of us…so we had each pancake with a different topping. Nutella and strawberries pair well. So does banana and peanut butter. I didn’t add bananas to the platter even though I had it at home.

My son loves overnight chia seeds. It’s very handy to have especially when is back from his classes and needs something quick and filling. For this platter, I left the sweetener out since there was so many to choose from. Overnight oats are also easy to make and again, for this platter, you can add peanut butter or jam or both or Nutella to flavor it if you prefer.

Even though this is a breakfast platter, we had it as an early dinner. I know…pancakes for dinner!! I had some leftover hot chocolate pancakes that I used up for one of the pancakes. The second one was a banana and oats based pancake from the King Arthur Flour Whole grain book. Both recipes are keepers i might try the hot chocolate ones later during Christmastime.

Scroll down for pictures and the recipes.

The breakfast platter has

  1. Hot cocoa pancakes
  2. Apples
  3. Blueberries
  4. Overnight chia seeds
  5. Oranges
  6. Bread
  7. Oats banana pancakes
  8. Strawberries
  9. Overnight oats with chia seeds
  10. Walnuts and almonds
  11. Chocolate chips
  12. Butter
  13. Maple syrup
  14. Strawberry jam
  15. Peanut butter
  16. Nutella

Overnight chia seeds:

Add 1/4 cup chia seeds with 1 cup milk of your choice. I have used coconut milk here. Cover with a lid and Refrigerate overnight. Use any of the options above for sweetener and toppings at the time of breakfast. My son had it with maple syrup and strawberries. I prefer liquid sweetener like maple syrup, honey or agave. It’s easier to mix it in than sugar as everything will be cold.

Overnight oats with chia seeds :

Mix 3 tablespoons oats, 1 teaspoon chia seeds, 3/4 cup milk in a container. Cover and refrigeration overnight. Next morning add plain or flavored yogurt to bring it to the texture you prefer. At breakfast time, mix in the sweetener of your choice and top with whatever you like from the spread.

Banana Oats pancake:

  • In a mixing bowl, mash 3 small ripe bananas. Add two tablespoons melted butter or oil, 1 tablespoon lemon juice and 1 tablespoon of sugar. Stir in 2 eggs.
  • In a different bowl, whisk 1 cup oat flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt. Stir in the mashed banana mix. If the mix is too dry, add water in tablespoons until you get a pancake batter consistency.
  • Wait for ten minutes and prepare pancakes. Serve with any of the toppings from above.

Hot cocoa pancakes:

  • Whisk together 1.5 cups of flour, 4 packets of Swiss miss hot chocolate packets and 2 teaspoons baking powder in a mixing bowl.
  • In a separate bowl, mix 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, 2 tablespoons melted and cooled butter or oil.
  • Mix dry and wet ingredients together. Add a few more tablespoons of milk, if needed to bring it to the pancake batter consistency.
  • Prepare pancakes with the batter and serve with syrup or Nutella or anything of your choice.

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Strawberry Jam Butter

BM #109 : Week 4, Day 3
Theme : Dips and Spreads

During the holidays, we had been to a gourmet shop and came home with some interesting items – Jalapeño spiced honey, ginger flavored mustard which is great in salads and raspberry butter, which was absolutely delicious with bread! So when I was using the spiced honey for yesterday‘s chia jam, I remembered the raspberry butter and decided to make a strawberry version.

You can hardly call this a recipe, it is just mixing softened butter and jam of your choice with a whisk or a fork. To keep the emulsion smooth, make sure that everything is at room temperature or else the butter might harden and will look like it’s curdling. If that happens, you might have to heat the bowl for a few seconds until the butter is softened again and turns smooth.

Just like ghee, butter can survive a few days outside the fridge if the kitchen is not too hot. So if you are making a small batch of jam butter, it doesn’t have to be refrigerated. But this is your personal choice, if you are not comfortable leaving this outside, it can stay in the fridge. You might have to warm it up a bit before you spread it on the toast.

Read on for the recipe.

Ingredients:

  • 1/2 stick butter (1/4 cup, ~50 gms), softened
  • 3 tablespoons strawberry jam (or per your taste), at room temperature

Method:

    Using a fork or a hand mixer, beat in the jam with the butter.
    The jam and the butter has to be at room temperature for the mixture to be smooth. If it’s straight from the fridge, the mixture might look curdled. You can heat the bowl for a couple of seconds or use a hair dryer to warm it up and then beat again to get a smooth paste.
    Serve on buttered toast.

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Hershey’s “Perfectly Chocolate” chocolate chip cookies

BM #106 : Week 3, Day 2
Theme : Baked Dishes

I am a big fan of Hershey’s cookbooks. Those come with recipes that you can try without fear of failure. The Hershey’s best brownies and “Perfectly chocolate” chocolate cakes have been my go-to recipes for many years now. I am surprised that I missed their recipe for cookies until now. This is again from one of their baking books. My son wanted cookies with white chocolate chips and that’s what we made. 

I had made this to celebrate the birth of my nephew who was born just before Diwali. Shreyas helped me a bit with baking, but mostly he was interested in trying out the cookies. As is my ‘tradition’, the first batch had quite a few burnt cookies. The first batch is always a trial batch for me to figure out the time needed to bake. But with chocolate cookies, its hard to tell when they are cooked because of their dark color. So there were some cookie casualities :D. But the rest were saved and distributed to our friends. 

Read on for the recipe.

Recipe source: Hershey’s Recipe Collection Book

Makes about 4 dozen, depending on the size

Ingredients:

  • 1 cup butter ( 2 sticks / ~220 gms)
  • 3/4 cup white granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/4 cups plain flour
  • 1/3 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips

Method:

  1. Heat oven to 375 F. 
  2. Beat softened butter with both the sugars and vanilla until light and creamy in the bowl of a stand mixer. Add eggs, one at a time and beat it in.
  3. In a smaller mixing bowl, sift the flour, cocoa powder, baking soda and salt. This helps in breaking lumps in cocoa. Add this dry mix to the butter mix in batches and beat in low speed until well incorporated.
  4. Turn off the mixer,  add the chocolate chips and mix it in with a spatula. 
  5. Take a rounded teaspoon of cookie dough. Place this into a parchment paper lined cookie sheet. Repeat with the rest of the dough, leaving enough space between it to allow the cookie to spread. 
  6. Bake 8-10 minutes or until set. Cool slightly in the sheet itself before moving to a wire rack. Cool completely and store in airtight containers. 

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