Cheesy Beans on Baguette......& Gong Hei Fat Choy/ Jai Hind !

“Red beans and ricely yours."

Louis Armstrong loved red beans and rice so much he signed his personal letters thus.

Who says cooks don't need breaks....well certainly I do. Its Chinese New Year (Gong Hei Fat Choy) and the biggest holiday time here. Made some delectable stuff about which I will post later(please be patient!)

Its the 2009 Lunar New Year Cup soccer tournament and hub is having friends over so will have to make some (read 'a lot') snacks and drinks for everyone. And I am making my popular (by demand) Cheesy baked beans on Baguette with some Masala Cola.

Baked beans are a classic example of a "loss leader", a product sold by supermarkets for an abnormally low price, often less than cost. If you are in the US, you might ask where can I get Baked Beans. There are a number of places I know in the Seattle area, Cost Plus (various locations), English Pantry (Redmond), you can also ask the guys at the Kangaroo and Kiwi Pub in North Seattle.
Baked beans are to be found everywhere and its a great way to sneak in proteins in vegetarian diets and kids who are picky eaters.

This is one appetizer I serve when I have surprise guests or large crowds to please. I have been making these for as long as I can remember. They were a hit when I made these for my friends when they were over at my place for "group-studying"...supposedly.

Its simple and is put together in just two minutes...no I am not exaggerating. My version is tasty, simple and extremely quick.


Cheesy Beans on Baguette
Ingredients-
1 baguette (or any other crusty bread)
1 can baked beans (Heinz or any brand)
1 tsp garlic
1 tsp olive oil
1/2 tsp salt
1/4 tsp cayenne pepper
handful of black olives, sliced in halves
1 cup grated cheddar cheese


Method-
In a microwave safe bowl, pour the canned baked beans. Add salt, cayenne pepper, garlic, olive oil and mix well. Microwave for 40 seconds on high.

Meanwhile, slice up the baguette and toast the slices, in the middle rack of your oven for 30 seconds.

Place the baguette slices on the serving plate. Spoon out a tablespoon of the beans on it. Top with grated cheddar and olive slices. Heat for another 20 seconds or so.

Voila! Its done.


I send this over to the SuperBowl night at Cathy's place.

And to all fellow Indians out there--- A very happy and cherished Republic Day! Jai Hind!

Prize-Winning Squash Vadas (Steamed Squash Dumplings)

warm your body by the fire

let your spirit be at peace

warm your heart with friends

rest a while your soul at ease

warm is the feeling of our joy

we're drawn together you and me

warmed by the season's cheer

so sweet we singin in harmony

This is a very special post for a special someone, who has the strength and courage to smile in the face of trouble. Someone who faces the worst fears with a smile...Barbara, who I met just today in this virtual world of blogging; and who has floored me with her strong yet loving demeanour. Going through her chemotherapy...she still takes time to enjoy the beauty of life and all it has to offer.

Two of her friends, Bron (of Bron Marshall) and Ilva (of Lucullian Delights) are sending her a 'virtual hug'. I wanted to send one too.

So here I am sending her way a small token of love. This recipe is made from the seasonal squash and is steamed not fried, so its healthy and filling.

Infact this recipe of mine had won me the 2nd runner up place in the recently held Hong Kong food festival at Ngong Ping here. It was marked on originality, creativity and minimality of ingredients alongwith ofcourse the health and taste factor.

I used organic squash as they are easily available in this season and the chives-tempering adds the necessary zing to the otherwise humble dish.Its healthy, filling and nutritious.

I am all about simplicity in food without forgoing on taste or health.Hope you enjoy it as much as we do.

Heres' the prize-winning recipe for a heart-winning soul. :)

Squash Vadas (Steamed Squash Dumplings)

Ingredients-

2 cups finely grated squash

1 tsp salt (to taste)

1/3 cup bengal gram flour/chick pea flour

1/2 cup whole wheat flour

1 tsp baking soda

2 tsp cumin powder

1 tsp ground ginger powder

1 tbsp oil

For tempering-

2 tbsp oil

1 tbsp finely chopped chives

Method-

In a bowl mix the grated squash with all the other ingredients.

Mix well.Add a little water(if required)and knead to form dough like consistency.

Break a piece and make small ping-pong sized balls,using your palm.

Place in a lined steamer for 15 mins. The dumplings will double in size.

Cool for a minute.

In a wok, heat 2 tbsp oil. Add the chives, once the oil is heated. Finally add the vadas/dumplings into the wok and toss lightly.

Serve with ketchup or your favourite chutney.

Nutritional Information-

This dish is as healthy as it can get, without compromising on flavour/taste.

It is made with the seasonal(winter) vegetable squash which is beneficial to the evironment, as seasonal produce are the best from nature and good for Mother Earth.

Ths dish is steamed not fried, so no trans fat.

It has whole wheat flour and chick pea flour, which give fibre and protien, respectively to the dish.

The recipe calls for ginger which as per 'ayurveda' cures flatulence and aids digestion.

It has cumin which reduces the risk of stomach and liver tumors and has antiseptical properties.