Tag: Vegetable

Gordon Ramsay’s Spicy Vegetable and Paneer Wraps Serves:…

Gordon Ramsay’s Spicy Vegetable and Paneer Wraps

Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes

You will need
200g spinach leaves
2–3 tbsp vegetable oil
3cm ginger, peeled and finely grated
3 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 small red onion, peeled and sliced
1 red pepper, cut into thin strips
2 carrots, peeled and cut into thin strips
1 tsp sea salt
1 tsp garam masala
1 tsp hot chilli powder
½ tsp ground cumin
225g block of paneer, cut into thin strips
2 tbsp chopped coriander
Juice of ½ lemon
4 chapattis or flour tortillas
Coriander and chilli raita

Method
1. Bring a pan of salted water to the boil. Add the spinach and blanch for 30 seconds to one minute until wilted. Drain well and set aside.

2. Heat the oil in a large frying pan over a medium heat. Add the ginger, garlic, chilli and onion and cook for two to three minutes, stirring frequently.

3. Add the red pepper and carrots and stir well. After a few minutes, add the salt, garam masala, chilli powder and cumin. Continue to fry until the vegetables have slightly softened yet still retain some bite.

4. Lastly, stir through the strips of paneer, chopped coriander and lemon juice and cook for a few minutes. Remove the pan from the hob.

5. Warm the chapattis in a wide, dry frying pan to soften them a little (this makes them easier to wrap with.) Spread a tablespoon of coriander and chilli raitaon each warmed chapatti and cover with a layer of blanched spinach.

6. Spoon the vegetable and paneer filling on top and roll up the chapatti to enclose the filling, as you would a parcel.

7. Wrap each spicy vegetable wrap in baking parchment and foil (or old newspaper) and serve warm. If you find the wraps have gone cold, warm them through in a hot oven for a few minutes before serving.

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It?s that time of year again?

by Pam on December 23, 2012

My kids are out of school for the holiday break so I will be taking the time off too. I am excited to spend quality time with them and hope to do some skiing, sledding, and ice skating as well as cook some old favorite recipes, spend time with family and friends, and enjoy the holiday season. Here is a round up of a few of my favorite recipes.

I want to wish everyone a happy holiday season from my family to yours.

Buttermilk Blueberry Breakfast Cake

Cinnamon Baked French Toast

Roasted Vegetable and Swiss Cheese Baked Frittata

Banana and Blueberry Pancakes with Cinnamon Vanilla Butter

Tomato Stack Salad with Corn, Bacon, and Avocado

Caramelized Onion and Swiss Cheese Twice Baked Potatoes

Garlicky Green Beans

Grilled Vegetable and Smoked Fontina Pizza

Garlic Crusted Roast Beef

Chicken Cordon Bleu

Pork Medallions Smothered in Mushroom Shallot Gravy

Iced Lemon Rounds

Mint Chocolate Pixies

Sugar Cookies

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Grilled Vegetable Panzanella

by Pam on December 5, 2012

I found a recipe on Simply Scratch^[1] that looked beautiful and delicious. I had some extra vinaigrette^[2] leftover so I decided to use that and skip the recipe’s vinaigrette. I grilled the veggies in my grill pan and it was quick and easy. I cooked some of the veggies separately so they would get really nice grill marks. I loved the flavor of the grilled veggies with the crisp bread tossed in the vinaigrette. It was hearty, healthy, and a nice change from the salads and side dishes I usually serve.

Make Fran’s Vinaigrette^[3] – recipe found here^[4]. Set aside to let the flavors mingle.

Heat a grill pan coated with cooking spray over medium high heat. Coat the sliced rustic bread with olive oil cooking spray then place into the grill pan and cook until toasted on both sides for 5 minutes. Remove and cube into bite sized pieces.

Add the olive oil to the grill pan then place the mushrooms into the pan. Let them sit, leaving them alone, for 3-4 minutes then flip them over for another 2 minutes, or until golden. Pour into a large bowl. Add the asparagus and onion to the grill pan, adding cooking spray if needed. Cook, stirring often for 3-4 minutes, or until fork tender; pour into the bowl with the mushrooms. Add the zucchini chunks and tomato quarters to the grill pan. Cook for 3-4 minutes on each side or until tender. Gently place them into the bowl. Add the cubed bread pieces to the bowl.

Season the veggies and bread with sea salt and freshly cracked pepper to taste then toss to coat. Drizzle some of the vinaigrette on top then toss to coat evenly. Taste & re-season or add more vinaigrette if needed. Serve immediately. Enjoy.

Print^[5]

Save^[6]

Grilled Vegetable Panzanella

Yield: 6

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

4 thick slices of leftover rustic French bread, grilled then cubed into bite sized pieces
1 tbsp olive oil
8 Crimini Mushrooms, quartered
1/4 sweet yellow onion, cut into chunks
6 stalks of asparagus, wooden ends removed & cut into thrids
1 medium Zucchini, cut into chunks
3 small firm tomatoes, quartered
Sea salt and freshly cracked pepper, to taste

Directions:

Make Fran’s Vinaigrette – click the link up above for the recipe. Set aside to allow the flavors to mingle.

Heat a grill pan coated with cooking spray over medium high heat. Coat the sliced rustic bread with olive oil cooking spray then place into the grill pan and cook until toasted on both sides for 5 minutes. Remove and cube into bite sized pieces.

Add the olive oil to the grill pan then place the mushrooms into the pan. Let them sit, leaving them alone, for 3-4 minutes then flip them over for another 2 minutes, or until golden. Pour into a large bowl. Add the asparagus and onion to the grill pan, adding cooking spray if needed. Cook, stirring often for 3-4 minutes, or until fork tender; pour into the bowl with the mushrooms. Add the zucchini chunks and tomato quarters to the grill pan. Cook for 3-4 minutes on each side or until tender. Gently place them into the bowl. Add the cubed bread pieces to the bowl.

Season the veggies and bread with sea salt and freshly cracked pepper to taste then toss to coat. Drizzle some of the vinaigrette on top then toss to coat evenly. Taste & re-season or add more vinaigrette if needed. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Scratch

References

^{^} Simply Scratch (www.simplyscratch.com)
^{^} vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} recipe found here (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)