Spinach & corn casserole covered with mashed potato

I’ve been missing a lot on blogging and really feeling  guilty…. I feel bad because I’m not being an active participant in contributing and sharing my food thoughts and feel disconnected in the food blog world. Do you feel the same sometimes? I know  there is no excuse for not blogging but needless to say I’ve been experimenting a lot with food 😉

In past few weeks I’ve tried and tested/tasted some of the recipes that have been a success at the Farmer’s Market, I will share them all soon with you :). For now I would like to introduce to your table –  casserole with a mashed potato topping….

Bangalore Club has  always been serving  spinach and corn bake in most of  their buffets and I would really help myself with large helpings :)….They usually make it more creamier by using white sauce and I thought of making one at home which omits white sauce and is gluten-free (apart from the cheese topping).

2cups chopped spinach
1cup sweet corn kernels
2cups mashed potato
1/2 cup finely chopped onions
2tsp crushed garlic
1tsp pepper
1tbs olive oil
1tbs butter
1/2 cup milk
mozzarella cheese or any other (optional)
salt to taste

 Heat oil in a skillet and add chopped onions and crushed garlic. Let the onions soften and add chopped spinach, corn, pepper, salt and cook until done. Take it off the stove.

Take the mashed potatoes and add milk, butter, salt and mix them really well, like the way you would make mashed potatoes.

Take a baking dish or a bowl and pour the prepared spinach and corn mixture topped with mashed potato and grated cheese.

I microwaved in grill option for 15 minutes or you can bake. You will see a nice brown crust on top and you know it’s ready to be served hot. Serves 2-4.

This is my submission to this week’s Weekend Herb Blogging, hosted by  Briciole  and Cook Almost Anything.

Chickpea stuffed pepper, served with tomato sauce or curry

Last week I was annoyed or rather irritable with myself. Why you may ask? I went to a friend’s party and offered to serve some Asian Noodle Salad at the party and to  my disappointment, the noodles turned out to be soggy. I did hit a panic attack and was cursing myself for how I could go so wrong with the basics. I guess it was a question of performance under pressure….maybe not, I serve every Sunday at the Farmer’s Market  (the response has been very good) then what was it that really went wrong…..
I realised that the packet of noodles that I used were of a different brand from what I usually use and I also soaked the noodles in hot water for a longer period of time. Arghhhh……
It’s a lesson that I learnt last week that it is very important to take note of everything that I do in my home kitchen and not to take things for granted. Have you also experienced or felt disappointed with your cooking?

Stuffed pepper  was initially intended to be stuffed with potato, but I made used of the left over chickpeas lying in my fridge since past two days. The flavouring used is simple and the combination of pepper and tomato sauce has always been satisfying. I prefer to slightly cook the onions and tomatoes before putting them in a blender as the raw tastes of the paste gets subdued. Addition of cardamom in any sauce or curry will give any dish a sweet aroma and flavour.

2nos fresh pepper (green, red or yellow)

for stuffing
2cups boiled & mashed chickpeas
1tsp finely chopped green chillies
1tsp grated ginger
2tsp raisins
2tsp of oil
salt to taste

for sauce
1/2 cup onion, diced
1 cup tomatoes, diced
1tsp cumin seeds or jeera
2nos clove
1 whole cardamom
1tsp coriander powder
1/2tsp turmeric powder
1/2tsp chilli powder
1/2tsp garam massala
1tbs of oil
salt to taste

cilantro for garnish

Cut the stems and top half-inch off the peppers and scoop out the seeds and membranes.
Mix all the ingredients for the stuffing. Stuff the peppers with the prepared mixture.
Heat oil in a pan and place the stuffed peppers to cook. Remember to keep turning them, so that they cook evenly from all sides.Cover the lid for about 5 minutes on medium flame, which will allow the peppers to cook properly. Turn off the heat once cooked.
Heat oil in a pan and add jeera, cloves, cardamom and onions. Once the onions are soft, add tomatoes and cook until soft. Allow it to cool. Once cold, mix in a blender to a fine paste. Transfer the paste to a pan and add coriander, turmeric and chilli powder. Let the mixture cook on a low flame for about 10 minutes. Add garam massala and salt to taste.

Place the cooked pepper in a dish or individual plates and serve the prepared hot sauce garnished with cilantro. Serve hot with roti or rice. Serves 2.
This is my submission to this month’s My Legume Love Affair, hosted by Sandhya’s Kitchen and The Well Seasoned Cook.