cooking

Start! With Start Sauce

12 traditional spices!
10 health friendly features!
3 mouth watering flavors!

Start Sauce is the tasty, health-friendly way to lightly spice up your favorite foods. The pineapple, coconut, and original flavors are super delicious and add the best amount of flavor to any dish.FullSizeRender-6.jpg

START! Sauce is LOW SODIUM and made with traditional 100% natural ingredients and NO oil, MSG, or anything artificial while maintaining its rich, flavorful taste to excite any dish. The sauce is certified vegan, gluten free, and utilizes 100% NON-GMO ingredients.FullSizeRender.jpg

JCD Brands LLC, maker of START! Sauce, was founded as a family business after observing the lack of a relatively healthy curry spice flavored sauce to be used for everyday Western foods by American households. Evoking the holistic benefits of traditional spices we sought to provide a great-tasting crossover sauce that was low in sodium and free of any artificial or relatively harmful ingredients typically seen in other Asian and international sauces. Their mission is to utilize our tried and true family recipes spanning multiple generations to provide low sodium, vegetarian, all natural and great tasting condiment options for multiple food preparation uses on Western and Eastern foods. Enjoy all of their tasty + health friendly flavors:

Check out where to start getting your start sauce below!

http://startsauce.com

https://www.facebook.com/STARTSAUCE/

https://www.instagram.com/startsauce/

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

Lentil and Sweet Potato Curry

Hi everyone! Today I will be sharing a great soup/curry recipe: Lentil and Sweet Potato Curry. This is great on these upcoming winter nights. Very nourishing with all of the lentils and perfect for leftovers. You can add as much flavor as you want to this fiber rich dish. Let’s get started!

Ingredients:

  • 2 tablespoons of butter
  • 1/2 large sweet onion
  • 3 cloves garlic
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1 teaspoon turmeric
  • 3 1/2 cups veg stock
  • 2 cups sweet potatoes, peeled and chopped into 1 1/2 inch pieces
  • 1 cup red lentils, washed thoroughly

Directions:

  1. Add butter to a sauce pot and turn to medium heat. When butter is melted, add chopped onions and sauté for 2-3 minutes or until translucent and fragrant.
  2. Add garlic and curry powder, turmeric, and cumin. Sauté another minute, stirring.FullSizeRender-15.jpg
  3. Add the veg stock, cubed sweet potatoes, and lentils.FullSizeRender-13.jpg
  4. Stir everything together and turn heat to a simmer.
  5. Simmer stew for 20 minutes, stirring occasionally, until most of the liquid is absorbed and the sweet potatoes are fork-tender.FullSizeRender-14.jpg
  6. If thickness desired- add about half a cup of the curry into a food process to make a puree. Then add back to the pot and stir.FullSizeRender.jpg
  7. Heat for an additional 10 minutes.
  8. Plate and serve!FullSizeRender-22.jpgFullSizeRender-16.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This serves about 5 people.
  • Add curry powder and salt to taste.
  • You can use chicken stock or any other stock you prefer.
  • Feel free to add whatever vegetables you like. It’s your soup!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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Spiced Sweet Corn Soup

Hi everyone! Now that Fall is officially here, it’s impossible to not make soup so often. Today, I will be sharing an amazing recipe on Spiced Sweet Corn Soup. So delicious and so full of flavor. It’s perfect for a side at dinner and leftovers for lunch. Let’s get started!

Ingredients:

  • Turmeric
  • Cumin seeds
  • Coriander
  • Garlic
  • Ginger
  • Chili powder
  • Creamed corn
  • Whole corn kernels
  • Broth
  • Onion
  • Potato

Directions:

  1. First roast cumin seeds and coriander in a skillet (no oil), until aromatic. Takes about 2 minutes.
  2. Grind with chopped garlic, ginger, turmeric, red chili powder, and a dash of oil until thick.FullSizeRender.jpg
  3. Sautee the chopped garlic in a skillet until translucent.
  4. Add the curry paste and cook to release the flavors.
  5. Add cubed potatoes.
  6. Add vegetable broth or chicken stock.FullSizeRender-3.jpgFullSizeRender-2.jpg
  7. Add salt/pepper to taste.
  8. Bring to a boil and then stir in creamed corn.FullSizeRender-1.jpg
  9. Add half the whole corn kernels.
  10. Blend until smooth.
  11. Fro texture, add the remaining corn kernels and bring to a boil.
  12. Heat and serve!IMG_2847.JPGIMG_2846.JPGIMG_2845.JPG

Suggestions, Substitutions, Tips & Tricks:

  • Serves 5 people.
  • You can add as much spice as you want and any protein you’d like. I kept it simple.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Paneer Tikka Masala

Happy Wednesday everyone! Today, I will be sharing my recipe on Paneer Tikka Masala. This dish consists of chunks of marinated grilled paneer in a creamy onion tomato masala. The process of making it from scratch can be lengthy but worth the effort. Let’s get started!

Ingredients:

  • Paneer
  • Yogurt
  • Milk
  • Onion
  • Tomatoes
  • Tomato paste
  • Garlic
  • Ginger
  • Red chili powder
  • Garam Masala
  • Fenugreek leaves

Directions:

  1. Place the cubed paneer and enough yogurt to coat each cube in a large bowl.
  2. Add red chili powder, garam masala, salt, and lemon juice. Coat and mix evenly.
  3. Set aside to marinate in the refrigerator for about 1 hour.FullSizeRender-35.jpg
  4. On a baking tray, place the coated cubed paneer evenly spaced out.FullSizeRender-38.jpg
  5. Place in oven at 400 degrees F for about 35 minutes.
  6. Set aside.FullSizeRender-33.jpg
  7. Chop a large onion, 2 tomatoes, mince garlic, and ginger.FullSizeRender-34.jpg
  8. Place in a food processor to make a puree.
  9. In a large skillet, add some minced garlic in oil. Sautee until browned.
  10. Add the puree, red chili powder, half a spoon of tomato paste, and let cook for 3 minutes.IMG_9711.JPG
  11. Add 1 cup of water and let cook for another 5 minutes.IMG_9712.JPG
  12. Add fenugreek leaves, garam masala, and half a cup of milk. Let cook for 10 minutes.IMG_9713.JPG
  13. Add the paneer tikka and stir gently.IMG_9714.JPGIMG_9715.JPGIMG_9716.JPG
  14. Plate and serve alongside naan and rice!FullSizeRender-41.jpgIMG_9718.JPG

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 4 people.
  • You can add as much seasoning as you want and make it as spicy as you want.
  • You can replace the paneer with chicken. Just follow the same steps!

This is a perfect Indian recipe for a party pot luck or just for dinner. It has a  strong aroma of flavors and is super delicious!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Baingan Bharta – Punjabi Eggplant

Happy Wednesday all!

Today I will be sharing my recipe on Baingan Bharta, which is roasted mashed eggplants cooked with onions, tomatoes, chillies, and ginger. This delicious roasted mashed eggplant dish is one of the most comforting things to eat along with warm rotis. The mouthwatering smoky flavor that comes from charring the eggplant is what makes this dish so amazing. You can even roast them over coal which brings them to another level! Let’s get started!

Ingredients:

  • 2 medium eggplants
  • 1 Onion
  • 2 Tomatoes
  • Ginger
  • Garlic
  • Red cayenne pepper
  • Garam Masala
  • Turmeric

Directions:

  1. Wash, pat dry and prick eggplants. Roast them over open flame until the skin starts peeling off and eggplants start to shrink. Continue on all sides until the skin browns. Let them cool in a bowl of water.IMG_0084.JPGIMG_0085.JPGIMG_0086.JPG
  2. Meanwhile, chop the tomato and pulse until smooth or chop finely and set aside.
  3. Remove eggplant skin and mash the pulp.
    IMG_0087.JPGIMG_0088.JPG
  4. In a large skillet over medium high heat, sauté the onions in a splash of oil until they become translucent.
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  5. Add chopped ginger and garlic and continue to cook until browned.
  6. Add red cayenne pepper and the mashed eggplants.
  7. Cook for 10 minutes over medium high heat. Continue to stir.
  8. Add the tomatoes and cook over medium heat for another 10 minutes.IMG_0091.JPG
    IMG_0092.JPG
  9. Continue to mix and cook for an additional 5 minutes.
  10. Plate and serve alongside warm roti!

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Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • It’s important to char the eggplants thoroughly so the raw flavor doesn’t remain.
  • You can add however much spices you want according to your taste!

Baingan Bharta is so easy to make! It takes no time at all to cook, yet it’s so delicious! Not many ingrediants are needed, however the spices make the dish so flavorful.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz