Baked cabbage in mushroom sauce

Baked cabbage in mushroom sauce

Category: Quick and Healthy Mini Meals
Serves:       2
 
Main Ingredients
 
  1. 1 medium size Cabbage
  2. 2 tbsp. grated Cheese for garnish
Ingredients for Mushroom broth
 
  1. 2 cups of assorted Mushroom, sliced
  2. ½ cup Snow peas (or broccoli)
  3. 1 cup baby Spinach leaves
  4. 2 tbsp. Olive oil
  5. 1 tbsp. finely chopped Garlic
  6. 1 tbsp. mixed Italian herbs
  7. ½ cup Water
  8. Salt to taste

Directions for Mushroom broth

  • Heat the Olive oil in a cooking pot.
  • Add garlic, and sauté for a few minutes..
  • Add the mushroom and cook for 5-7 minutes.
  • Now add the snow peas, salt, mixed herbs, and half cup water, simmer on a low flame for 5-7 minutes until done.
  • Keep aside.
Ingredients for White sauce
 
  1. 2 tbsp. all purpose Flour
  2. 2 tbsp. Butter
  3. 500 ml Milk
  4. 3 tbsp. grated Cheese
  5. 1 tsp. freshly crushed black Pepper
  6. Salt to taste

Directions for White sauce

  • In a large cooking pan, melt the butter, add the flour, and cook on a low flame, constantly incorporating the flour into the butter. Slowly, fold in the milk, and continuously keep whisking it into the flour. 
  • This must be done on a low flame, and keep working on incorporating the milk and flour into a smooth paste.
  • Add the cheese, salt and pepper, and cook for 5-7 minutes.
  • Once it is cooked, add the mushroom broth, the baby spinach, and simmer on a low flame for 2-3 minutes, making sure all the ingredients are smoothly blended together.

Directions

  • Cut the cabbage in 4 quarters. (Keep the topknot of the cabbage intact in all 4 quarters; this will keep the cabbage leaves together).
  • Steam the cabbage for 5-7 minutes, and keep aside.
  • Place the cabbage in a deep dish serving plate, and generously pour the white sauce over the cabbage.
  • Garnish with grated cheese.
  • Bake in a preheated oven for 10 minutes at 180 degrees centigrade.
  • Serve fresh with a lightly toasted bread of your choice.

Zucchini and Mozzarella Rolls

Zucchini and Mozzarella Rolls

Category: Quick and Healthy Mini Meals
Serves:       3
 
Ingredients
 
  1. 1 Large Yellow Zucchini
  2. 4 tbsp. Mozzarella cheese (cut into small cubes)
  3. 1 cup Olive and walnut pesto
  4. 1 cup Mexican hot sauce 

Directions

  • Thinly slice the yellow zucchini with a peeler, (slice it lengthwise).
  • Spread pesto generously on one side of the zucchini.
  • Place 3-4 cubes of mozzarella cheese at one end of the zucchini and roll it in, incorporating the pesto inside the roll.
  • Close the open end with the help of a toothpick.
  • Place the rolls in a serving tray.
  • Drizzle the Mexican hot sauce on rolls,  just before serving.
     

Avocado stuffed croissants

AVOCADO STUFFED CROISSANTS

Category: Quick and healthy mini meals
Serves:      2
 
Ingredients

  1. 2 freshly baked Croissants
  2. 1 cup Avocado, sliced
  3. ½ cup Tomato, diced
  4. 1 tbsp. sliced Jalapeno
  5. 1 tbsp. sliced Olives
  6. 2 tbsp. shredded Mozzarella, or cheese cubes
  7. 2tbsp. freshly squeezed Lemon juice
  8. 2 tbsp. finely chopped Coriander
  9. 1 tbsp. mixed Italian herbs
  10. 2tbsp. microgreen, ¼ cup baby Spinach
  11. Salt as per taste
Directions
  • Slice the croissant from the center, to make it into two halves.
  • Toast it in a preheated oven for 5-7 minutes.
  • Mix all the other ingredients in mixing bowl.
  • Evenly and generously spread the mixture in the lower half of the croissant. Cover with upper half and serve.
  • For a ‘To-Go Lunch’, pack this in a silver oil and keep it refrigerated.

CAPRESE CIABATTA

CAPRESE CIABATTA 

Category: Sandwich
Serves:      2
 
Ingredients

  1. 2 multigrain Ciabatta Sandwich loaves
  2. ½ cup sliced Mozzarella (fresh)
  3. 4 tbsp. Pesto sauce (Recipe link)
  4. 1 Tomato (deseeded), sliced
  5. 2 tbsp. sliced Olives
  6. 1 cup fresh washed and air dried Lettuce leaves
  7. 2 tbsp. Butter
  8. 2 tsp. Italian seasoning
  9. Salt as per taste

Directions

  • Slice the ciabatta breads in 2 halves, and slightly toast it in a preheated oven or a bread toaster, to a slightly crisp consistency.
  • On one side of the bread, lay the lettuce leaves.
  • Top it with the sliced mozzarella and tomato slices.
  • Spread the pesto sauce, sprinkle the sliced olives, garnish with Italian seasoning, and salt.
  • Close the sandwich with the other slice and serve immediately.

CORN MAYO SANDWICH

CORN MAYO SANDWICH

Category: Quick and Healthy Mini Meals
Serves:       2
 
Ingredients
 
  1. 4 Slices of fresh soft Bread
  2. 2 cups boiled sweet Corn
  3. ½ cup finely chopped Greens of the spring onion
  4. ½ cup Mayonnaise
  5. 1 cube of Cheese, grated
  6. 1 green Chilli, very finely chopped
  7. 4 leaves of Lettuce, washed and dried
  8. 2 tsp. freshly grounded Pepper (around 50-60 twists)
  9. Salt as per taste
  10. 2 tbsp. melted Butter

Directions

  • Boil the corn with some salt. Cool it down completely before you start to prepare your sandwich.
  • In a large mixing bowl, combine all the ingredients, except for the bread, lettuce and butter.
  • Mix them well and refrigerate for 15-20 minutes.
  • Slightly toast the bread and spread the butter on one side of the bread.
  • Line up the buttered side of the bread with a Lettuce leaf. (This will soak the moisture of the filling and protect the bread
    from becoming soggy).
  • Evenly and generously, spread the corn filling on it and cover with one more portion of lettuce leaf, and finally close the sandwich with another slice of toasted bread.
  • Ready to Serve !

QUINOA BUDDHA BOWL

QUINOA BUDDHA BOWL

Category: Quick and healthy mini meals
Serves:      4
 
Ingredients

  1. 2 cups mixed Salad greens,washed and spin dry
  2. 1 cup Broccoli florets, washed and steamed
  3. Few cherry Tomatoes, diced
  4. 1 Apple, sliced
  5. 2 tbsp. Cashew nuts, lightly roasted
  6. ½ cup boiled Chickpeas
  7. 1 cup cooked Quinoa
  8. 2 tbsp. black Olives
  9. 2 tbsp fresh pomegranate seeds
For the Dressing
 
  1. 3 tbsp. hung Curd
  2. 3 tbsp. Olive oil
  3. ½ Cucumber
  4. 2 tbsp. Basil leaves
  5. 1 tbsp. mixed Italian herbs
  6. 1 tsp. lemon juice
  7. Salt as per taste
Directions
  • Besides the curd, blend in all other ingredients to a smooth paste. (Add water if nee be). 
  • Scoop out the puree in a bowl add the curd and whisk well. Keep it aside.

Salad Directions

  • Slice the apple and soak it in chilled salted water for 10 minutes.
  • In a large serving bowl, place all the ingredients as shown in the photograph.
  • Pour the dressing just before serving.