Roasted Pumpkin Hummus Veggie Wrap

I loved this Roasted Pumpkin Hummus, so made this again and used to make wraps. For this I used lettuce, green pepper (capsicum), tomato, carrot, cucumber and cheese for stuffing, and homemade tortilla for the wrap.

It's easy-to-make and super yummy as we get in restaurants! 

Ingredients 
Roasted Pumpkin Hummus - see recipe here
1 Tablespoon Garlic Infused Olive Oil
¼ Teaspoon Cumin powder
½ Teaspoon  Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1/3 Cup Black Beans or Red Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely julienne
4 Whole Wheat Tortillas
¼ Cup Shredded Cheddar Cheese

1 Cube Cream Cheese
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot  - shreded
1 Small Cucumber - peeled, de seeded & shreded 
Roasted Tomato Salsa Sauce   as required
1 Tablespoon Lemon juice or to taste

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.

Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the  ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies  and cream cheese mix well,  set aside.

Place whole wheat tortilla on a work surface, spread 1 or 2 tsp of Roasted Pumpkin Hummus over it, leaving an inch at the border.

Add a large spoonful of the beans in the center of the tortilla

lettuce, tomato, shreded carrot, cucumber.

 Top it with Roasted Tomato Salsa Sauce and grated cheese as per you taste.

Then finally roll it. like wise make the rest

Enjoy with an extra spoon of hummus or your favorite sauce! 

Or you can grill these in a sandwich toaster and then enjoy!!

Enjoy a satisfying, healthy, veggie packed breakfast or lunch.  

My Notes

I used a little butter while grilling the tortilla to make it crispy.You can use a pan too to toast these. 
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.

Here are some of the other wraps 

Mutton Kebabs Wraps
SFC Twister Wrap 
Fruity Rice Paper Rolls 
Kolkata Style Egg Roll/Wrap 
Chicken Fajita 

Huevos Rancheros Breakfast Burritos  

Lables : Breakfast, Make Ahead, Black Beans, Capsicum, Carrot, Cucumber, Lettuce, Mexican, Wraps, Mexican, Whole Wheat, Tortilla, Vegetarian, Brunch

Baked Corn Cheese Sandwich#Improv

This is an easy and mouth-watering sandwich using cheese, corn and seasoning. Perfect for breakfast or kids snacks, have all ingredients and it's ready in just 15 - 20 minutes. You can use just about any kind of bread you have at home. 

I love the sweetness of corn, when combined with the capsicum, adds such an awesome flavor and you can mix any other veggies of choice like onions, carrots, peas (or any type of meat/bacon).

Just make a simple roux and mix all the veggies, spoon it on the  bread and bake. 

Our host Nichole of Cookaholic Wife invites us each month to join her in creating a recipe that uses 2 ingredients that she has chosen. This month she asked us to use Corn and Cheese. 

Ingredients
8 Bread Slices
1 Cup Boiled Sweet Corn  -  
1 Medium Capsicum/Green Bell Pepper -  chopped
1 Small  Onion -  chopped
1/2 Cup Tomatoes - thinly chopped
2 Tablespoons Colored Bell Pepper - optional
1 Jalapeno - thinly chopped - optional
1/4 Cup Shredded Cheese - can use any variety

For the Roux
2 Tablespoons All Purpose Flour
2 Tablespoon Butter -  used salted butter
1/2 Cup Milk
Salt to taste
Pinch of Black Pepper

Method
Preheat the oven at  180°C.

In a nonstick pan, heat butter, add all purpose flour and mix evenly. Saute it for 2 minutes.
Add milk and mix evenly to form a smooth batter.
Add salt, pepper, all the mentioned veggies and keep mixing the batter till it thickens and coat the back of a spoon.
Turn of the heat and remove the pan and let this mixture cool a bit. Add the cheese and mix. Let this cool, it will thicken a little.

Spoon the mixture over each slice of bread. Cover with the other slice.
Place the slices on a baking tray and bake for 8 minutes or until crisp and golden on top.

Remove the baked cheese corn toast from the baking tray and serve warm. 

Labels :  Improve Cooking Challenge, Vegetarian, Sandwiches, Baked, Corn, Capsicum, Cheese, Appetizer, Breakfast,  Kids Delight  

September 2020 Improv Cooking Challenge

Corn and Cheese
Colombian Mazorca Desgranada by Pandemonium Noshery
Cheesy Slow Cooked Corn and Mixed Vegetables by Making Miracles
Chili Macaroni and Cheddar Bake by Palatable Pastime
Savory Corn Cheesecake by Sid's Sea Palm Cooking
Baked Corn Cheese Sandwich by Sneha's Recipe
Corn Macaroni and Cheese Casserole by Cookaholic Wife
Korean Corn Cheese by A Day in the Life on the Farm

Simple & Quick Veg Mexican Rice

This is a spiced and flavorful Veg Mexican rice with Homemade Fresh Mexican Paste. I have already posted a Homemade Mexican Spice Mix, but this fresh paste has a totally different taste, do try this and you will love it.

Ingredients 

For The Fresh Mexican Paste
1 Each Red & Yellow Bell Pepper/Capsicum
3 Medium Tomatoes
4 Dried Kashmiri Red Chilies
8 Big Cloves Garlic
1 Medium Onion
Salt To taste
1 Tablespoon Olive Oil

Serve Two
250 Ml Cup Measurement
For the Rice
1 Cup Rice
2½  Cups Hot Water

1 Vegetable Stick Cube
1 Medium Onion - finely chopped
1 Fresh Green Garlic or 2 Cloves Minced Garlic

2 Tablespoons Olive Oil

Method
For The Fresh Mexican Paste 

Roasted the red and yellow bell pepers on the gas flame till the skin is charred. Peel the skin and roughly chop them.
Roughly chop the tomatoes, onion and garlic.

In a pan sauté tomatoes, capsicum, garlic and red chillies together in a tablespoon olive oil on medium high flame. Keep stirring till they are slightly charred but do not to burn it. Cool it. 

Then blend it in a mixer jar with little water to a fine paste.

Here our Mexican Paste is ready.

  The  leftover paste,  label and freeze it in a container.

For the Rice 

Heat  olive oil in a kadai/pot, sauté onions till translucent, add the chopped fresh green garlic and 3 tablespoons of the prepared Mexican Paste, fry for a minute, now add the washed rice and toss it lightly for a minute add the stock cube and mix it well, add hot water and bring this to a boil, let it simmer for 2 minutes on medium high flame,  give it a light stir. Cover with a lid and cook till rice is done for about 10 - 15 minutes . Stirring in between after every 3 minutes. Taste for salt add if necessary at it.

Simple & Quick Veg Mexican Rice is ready!!

I, enjoyed this with  Mexican Style Shrimps 

Labels: Rice, Vegetarian, Vegan, Gluten Free, Homemade, Masala, Mexican, Capsicum, International Cuisine, Serves Two, Main Course

Vegetarian Rice Roni With Homemade Rice Roni Mix

This Homemade Rice Roni is a blend of rice and pasta which then cooked in butter, chicken/vegetable stock and seasonings until light and fluffy. A quick easy dish that tastes so good. This Homemade Rice-A-Roni has no artificial ingredients and is absolutely delicious. 

I had this rice roni many times when I stayed abroad.  I loved it , but, here it's not available so made my own.  This is a basic mix, you can have many add ons/flavorful spices to it when you are cooking this as a meal.

This Homemade Rice Roni is the perfect accompaniment to make a complete and delicious meal with chicken, fish, steak or shrimp. I also used this to make this  Colombian Arroz Atollado

Ingredients 
200 Grams Spaghetti - broken into pieces
2 Cups Basmati Rice

1 Tablespoon Oil
Method
Wash the rice with a wet cloth and let it dry for some time. In the meantime in a pan heat a tablespoon of oil and fry the spaghetti  for a minute or two only. Cool and mix it with the rice.  

Homemade Rice Roni Mix is ready.  

I made a vegetarian version of this for our lunch.
Vegetarian Rice Roni

Ingredients

1 Tablespoon Dried Chives

1 Teaspoon Italian Seasoning Mix 

1 Bay Leaf

¼ Teaspoon Black Pepper Powder or to taste

1 Vegetable Stock Cube

1 Scallion/Spring Onion -  chopped 
1 Medium Onion - chopped  
1 Teaspoon Minced Garlic 
5 - 6  Broccoli Florets
¼ Cup  Diced Carrots

¼ Cup  French Beans - chopped

½ Cup  Colored Bell Peppers - chopped 

1 Small  Tomatoes - chopped  

1½ Cups  Rice Roni

3½  Cups Water

2 Tablespoons Butter

1 Tablespoon Oil

Method

Heat oil and butter in a large pot/pan, fry the onion, till translucent, add all the veggies, chives, seasoning , bay leaf and saute for a minute.  

Add the stock cube, water , give it a light mix and bring this to a rolling boil.  

Now add the rice roni , give it a light stir. Cover, let it be on high flame for a minute then reduce the flame to low and let it cook for 12 -15 minutes giving it a light stir after 5 minutes.  Check for taste and seasoning, add black pepper powder to your taste ( this is optional). 

When liquid has been absorbed, take a test bite to see if rice is cooked through. Add  hot water if necessary and continue cooking if it needs a bit more time.

 Delicious Rice Roni is ready to enjoy. 

Serve this with Egg And Cauliflower Salad. 

Huevos Rancheros Breakfast Burritos

These wonderful breakfast burritos are great and will surely make your morning easier. Breakfast burritos take just few minutes to make and assemble, cling wrap them in and store them in a large zip lock bag. 

You can also make  a big batch  ahead of time, freeze.  When required thaw them f and microwave for an easy quick, delicious  breakfast  in minutes. 

Serve 2
Ingredients 
1 Tablespoon Garlic Infused Olive Oil
1 Medium Onion - chopped
¼ Teaspoon Cumin powder
½ Teaspoon Homemade Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1 Teaspoon Hot Sauce
1/3  Cup  Black Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely chopped
3 Large Eggs - whisked with a pinch of salt
4 Homemade Whole Wheat Tortillas - see recipe below
¼ Cup shredded cheddar cheese
2 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.
Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.

Add the garlic and cook for a minute. Add the capsicum and toss them, now add the hot sauce and ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt and spice level , add accordingly. Remove from heat. Add the tomato and coriander leaves mix well Set aside.

In a separate big skillet, grease with a tablespoon of oil. Add the whisked eggs, cook until eggs are done.  Switch off the flame and transfer eggs to a plate and make four equal portions, set aside.

Place tortillas on a work surface. Add a large spoonful of the beans in the center of the tortilla, followed by a portion of the eggs (roughly 1/4 cup), followed by 1 tablespoon of shredded cheddar cheese.

Bring up the bottom of the tortilla 

Fold the sides in roll up the tortilla tightly. 

Here is a tightly rolled burritos.  Like wise make the others.

Wrap each burrito in plastic wrap. Store it in the refrigerator for your morning breakfast. You can freeze this for a week.

If they are frozen then thaw them first, unwrap and microwave on high for 1 to 2 minutes or until heated through.

Enjoy a  satisfying, healthy, protein packed breakfast that will take the stress out of the  morning rush. These can be carried for lunch too.
Homemade Whole Wheat Tortillas

Ingredients
1 Cup Heaped Whole Wheat flour
1/2 Cup All Purpose Flour
1/2 Teaspoon Baking powder
1/2 Teaspoon Salt
Water as required to make a soft dough

Method
To make the dough, mix together salt and flour, baking powder, in a bowl. Stir as you gradually add in water.

Once the dough forms a ball, remove from bowl and knead for 10 minutes. Place kneaded dough in a bowl, cover with a damp towel and let rest for one hour.

Then divide the dough into 6 equal parts. Lightly flour a flat surface to roll out your dough. Take a ball of dough and roll. The dough should form a tortilla shape: very thin and size should be that of a dinner plate.

Heat a tava/skillet place tortilla and let is cook for a minute .
Flip the tortilla over a few times, 10 seconds between flips.
Till light brown spots begin to appear.
Remove and keep aside. 

Repeat the same method and make the remaining tortillas. For the step by step pics check this post.

Lables :  Breakfast, Serves Two, Egg, Black Beans, Mexican, Capsicum, Burritos, Tortilla, Whole Wheat, Eat the World, American, Homemade  

Check out all the wonderful Soul Food dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
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