March is the month when the world celebrates Women’s Day. The campaign theme for International Women’s Day, which happens to be on 8th March 2024, is Inspire Inclusion. This International Women’s Day, 2024 we’re raising a toast to the bold and the beautiful. New-age women are picking up their kitchen knives, breaking through the culinary boundaries of a traditionally male-dominated industry, and cooking up a storm.
10 Great Recipes by Best Women Chef featured on Women Fitness:
Pea & Potato Samosas
by Chef Romy Gill MBE, a celebrity and renowned Indian chef
There are many ways of making samosas and samosa fillings – this is the way I like best. Depending on the quality of the flour, you might need slightly less or slightly more water to make the dough. You can fry the samosas in sunflower oil, rapeseed oil, or ghee.
Makes: 10–12 samosas
Ingredients:
For the pastry
- 200g plain flour plus more for dusting
- ½ tsp. salt
- 6 tsp. sunflower oil
- 100ml room-temperature water
For the filling
- 2 tsp. sunflower oil
- 1 tsp. crushed fennel seeds
- 1 tsp. cumin seeds
- 75g peas
- 1–2 green chillies, chopped finely
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. amchoor (mango powder)
- 4 medium potatoes, peeled and diced small, then cooked in water until soft but not mushy, then drained
- handful fresh coriander, chopped
- 1 tsp. salt
- 1 tsp. ground ginger
Sunflower oil, for deep-frying
Instructions:
- First, make the pastry. Sieve the flour for the pastry into a bowl. Add a pinch of salt and oil. Rub the oil into the flour with your hands, then add the water and bring everything together. Knead briefly until it forms a ball, it should be smooth and soft. Cover the bowl with a cloth and leave to rest at room temperature for 1 hour.
- Make the filling. Heat the oil in a frying pan and add the fennel and cumin seeds. Once they start sizzling, add the peas and cook for a few minutes. Add the green chili together with the ground coriander, ground cumin, and mango powder, and cook for 1 minute. Add the cooked potatoes into the pan mix well and cook for 2–3 minutes.
- Add the chopped coriander and salt, and keep cooking for 2–3 minutes on a low heat. The vegetables should be well coated with spices. Check the seasoning. Remove from the heat and allow cooling.
- Heat a frying pan over a very low heat. Divide the rested pastry into 5–6 equal-sized balls. Roll each ball into a circle on a lightly floured work surface to approximately 3mm thick and 16cm in diameter. Cook the rolled chapatti warm both sides on the pan then cut in half.
- Brush the edges with water. Bring the straight edges together to make a cone and stuff with the filling. Pinch and seal the open edge and then push it with a fork. Repeat until all the remaining dough is made into samosas.
- Heat a deep heavy-based pan and fill halfway with sunflower oil. Bring the oil to a temperature of 180C. Deep-fry the samosas , two at a time, for 4–5 minutes until light brown and crisp. Rest on kitchen paper to drain any excess oil. Fry the remaining samosas two at a time.
- Serve with a mint and coriander chutney.
Roasted Stuffed Butternut Squash with Tri-Coloured Quinoa, Kale, Chickpeas, Toasted Pine Nuts and Pomegranate Seeds
By Chef Serena Poon, CN, CHC, CHN
Butternut Squash is one of Serena’s favorite foods because of its health benefits, its sweet & nutty taste, and its versatility in the kitchen. She includes them in her breakfast, lunch, and dinner, and even dessert sometimes!
This recipe is delicious! It is more time-consuming than some, but, worth every minute! “I recommend making this the next time you have friends or family over – they will be so impressed with the aesthetic and taste of the dish!” shares Celebrity Chef Serena Poon.
Prep: 10 minutes
Cook: 75 min
Total: 85 min
Servings: 4
Ingredients:
- 2 medium butternut squash, halved, seeds removed
- 4 tsp. avocado oil
- 2 tsp. extra virgin olive oil
- 1 C tri-colored quinoa (any other quinoa is fine too)
- 1 1/3 C vegetable broth, homemade or low-sodium
- 1 bunch curly kale, stems removed, leaves roughly chopped
- 2 ea. fresh thyme sprigs
- ½ tsp. pink Himalayan salt or sea salt, to taste
- ½ tsp. freshly ground black pepper, to taste
- ¼ tsp. fresh ground white pepper, to taste (optional)
- 15 oz. cooked chickpeas (if using canned or bottled, rinse and drain)
- 1 ea. medium orange, zested
- ½ each juice of half of the zested orange above
- 1/3 C fresh pomegranate seeds
- ¼ C pine nuts (raw or toasted, optional)
Instructions
- Pre-heat oven to 425F, place rack in the middle of the oven
- Arrange the butternut squash halves, cut side up on an unlined sheet pan
- Drizzle and spread 1 tsp. of avocado oil on each of the 4 cut halves of butternut squash, light salt, and pepper on each half
- Bake uncovered for 55-60 minutes, or until fork tender.
- While the butternut squash is baking, use a fine mesh sieve to thoroughly rinse the quinoa under cold water until the water runs clear.
- Place the quinoa in a medium saucepan with the broth and bring to a simmer.
- Cover the saucepan with the quinoa with a tight-fitting lid and reduce heat to maintain a low simmer. Cook for 15 minutes.
- Remove the quinoa from heat (keeping covered with the lid) and allow sitting and steaming for another 3 minutes. Remove the lid and fluff with a fork.
- Using a large skillet, 1 tsp. of extra virgin olive oil over medium heat.
- Add to the skillet the torn kale leaves and cook until just slightly wilted, about 2-3 minutes and reduce heat to medium-low.
- Add to the kale the thyme sprigs, salt, and pepper, to taste. Heat until slightly fragrant. Remove thyme stems.
- Add to the skillet the chickpeas, and the cooked quinoa, squeeze juice from the half orange, and add the orange zest. Remove from heat.
- Once butternut squash is fork tender and slightly caramelized on the edges, remove from the oven and allow cooling (while still on the pan).
- Using heat-protective gloves, scoop out the flesh of the butternut squash, leaving about a 1/2-inch border around the sides. Reserve this for later use.
- Add the pomegranate seeds and pine nuts to the kale and quinoa mixture and toss to combine. Ready for filling!
- Stuff the butternut squash halves with a heaping amount of the kale and quinoa mixture. Ready to serve!
Champagne Blackberry Chillers
I love this cocktail around the holidays! It makes me feel festive and allows me to participate in the party without over-consuming alcohol. The berries keep the champagne chilled, so you won’t need to drink it quickly. Plus, they’ll turn the champagne a red color to keep with the spirit of the season! Cheers!
Ingredients
- 16 frozen blackberries
- 1 cup chilled champagne
- 2 cocktail sticks
Instructions
- Divide the frozen blackberries between 2 champagne flutes (3/4 cup capacity). Pour the champagne over the blackberries, ½ cup in each flute.
- Add a festive cocktail stick (to use later for spearing any berries that remain in the bottom of the glass). Serve immediately.
Serves: 2
Serving Size: 1/2 cup champagne + 8 blackberries
Prep Time: 2 minutes
Tomato Enoki Broth with Ponzu and Runny Yolks
Ingredients:
- 2 organic eggs
- 1 whole organic tomato
- Half a pack of Enoki mushrooms
- 1 slice of ginger, sliced into thin slices
- 2 tablespoon Ponzu – you may want to add more for your preferred taste
- Salt and pepper to season
- Furikake for garnish
- Chili oil (optional for those who like it spicy)
- 1 teaspoon sesame oil
- 1 teaspoon Avocado oil
Method:
- Heat a small pan with avocado oil to high heat and add your ginger to brown for 30 seconds
- Now add your mushrooms and tomatoes and let them cook on high heat for 2 minutes. Season, with a little salt and pepper.
- Move aside the mushrooms and tomatoes and create a space in the middle for you to crack the eggs in. Let the yolks cook in the middle and start scrambling the egg whites into the mushrooms and tomatoes surrounding the yolk. Be careful not to break the yolk.
- Drizzle your ponzu over it. Use a chopstick or tongs to gently stir the sauce into the egg white, mushroom, and tomato mixture.
- Let it boil a little and then turn the heat off. Plate in a shallow bowl with the yolks on top
- Garnish with furikake, drizzle sesame oil, and chili oil and lastly, you can season with a little more ponzu if you like.
- Enjoy with a spoon and fork!!!!!
Chocolate Mint Mousse
Serves: 2
Ingredients
- 1 medium avocado
- 1/2 cup coconut milk
- 1 tbsp. honey
- 1 tbsp. coconut oil
- 1 tbsp. cacao powder
- 8 mm drops of peppermint
Toppings
- 1 tsp. hemp seeds
- 1 tsp. ground flax seeds
Directions
- Cut avocado in half
- Discard the pit and place avocado meat into a high-powered blender or food processor
- Add in milk, honey, mint, coconut oil and cacao powder
- Mix until all is smooth and well-blended
- Top with flax and hemp seeds
Thai Quinoa Salad
by Shalane Flanagan, NYTimes bestselling author X3 Run Fast Eat Slow
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups grated carrots (about 2 large)
- 2 cups thinly sliced purple cabbage
- 3 green onions, white and green parts sliced
- 1 cup packed mint leaves, chopped (cilantro works too)
- 1 cup packed basil leaves, chopped
- 1 jalapeño or serrano pepper, seeds removed, minced (optional)
- 1/2 cup roasted peanuts, chopped
Dressing
- 1/4 cup extra-virgin olive oil
- 1/3 cup fresh lime juice (2 to 3 limes)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon fish sauce (optional)
Instructions
- Here is a foolproof method to cook quinoa. In a medium saucepan over high heat, bring to boil 1 ½ cups of water and the quinoa. Reduce the heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
- Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
- Once the quinoa is cool, add the carrots, cabbage, onion, mint, basil, and pepper (if using) to the bowl and toss to combine. Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.
- Top with the peanuts. Chill in the fridge for at least 1 hour or until ready to serve.
- This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.
Savory Oatmeal
Ingredients
- 4 cup vegetable broth
- 2 cups organic rolled oats
- 1/2 diced yellow onion
- 1 small/medium diced green bell pepper
- 1 small diced red bell pepper
- 1 cup cherry tomatoes, quartered (approximately 12-15)
- 1/2 TBS garlic powder
- 1 tsp. cumin
- 1 tsp. turmeric
- 1/2 tsp. Himalayan pink sea salt
- 1/2 tsp. black pepper
- 1 tbsp. Tahini
- 1/2 tsp. ACV
- Oil, or more broth, to sauté
- Optional Garnish- cilantro, cherry tomatoes, avocado
Instructions
- Put the broth 1 cup of water and the oats into a saucepan and put it over medium heat, covered.
- While the broth-oats mixture heats, heat a pan with a small amount of oil or more broth, then sauté the onions until they start to brown. Then add the peppers and sauté until tender.
- Add the tahini and ACV, and stir to coat, and then add the spices. Heat for 1 minute.
- Add the quartered tomatoes, using the juice from the tomatoes to scrape the bottom of the pan, and mix the flavors.
- Uncover the oats stir in the savory sauté mixture and cook until the broth is completely absorbed into the oats and they are tender.
Vegan Indian Stuffed French Toast
(Serves 2)
Ingredients:
- 4 slices bread, crust trimmed off
- 2 slices vegan cheese of your choice
- 1/2 cup vegan eggs
- 2 green chilies chopped
- 2-3 tbsp. fresh coriander chopped
- 1/2 small/medium red onion – diced & sautéed for about 8-10 minutes
- 1/2 tsp. cumin seeds – ground roughly in mortar & pestle
- salt to taste
- 1 tbsp. vegan butter of your choice
- 1/4 wedge of lemon
- Chaat masala (optional)
- spicy maple syrup
- ketchup of your choice for serving
Direction:
- To prepare the batter, in a shallow and wide bowl, use a fork to mix eggs, chilies, coriander, onion, cumin seeds, and a pinch of salt. Set aside. Place a slice of cheese in between two slices of bread. Carefully dip into the egg mixture until generously coated on all sides – making sure to dip and coat all sides. Set aside on a parchment-lined plate. Repeat for other slices.
- Heat a medium non-stick skillet over medium-high flame. Put in about 1 tsp. of the vegan butter. Once melted and bubbly, add in the French toast. Slightly lower heat, because you want to achieve a nice golden-brown crust, but also melt the cheese in between. Cook for about 2-4 minutes on each side until golden brown and cheese is melty. Remove and repeat with a second french toast.
- Place on a platter, and while hot immediately squeeze some fresh lemon juice, and sprinkle on chaat masala (if using) so it sticks to the French toast. Serve drizzled with spicy maple syrup and some ketchup on the side.
Rajas con Queso Breakfast Tacos
Serves: 4
Ingredients
- 8 poblano peppers
- 1 bag of extra-crisp tater tots
- Salt and pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 3 cloves garlic, grated or chopped
- 1 cup fire-roasted frozen corn kernels
- 1 cup Mexican crema or crème fraiche
- 1 cup shredded Asadero or Monterey Jack or mozzarella cheese
- 10 eggs
- 2 teaspoons chipotle Tabasco or jalapeño Tabasco
- 2 tablespoons butter
- 4 scallions, thinly sliced, both whites and greens
- A handful of cilantro leaves, chopped
- 12-15 small flour tortillas
Preparation
- Place peppers on a foil-lined baking sheet and char evenly under the broiler to blacken. Next, place peppers in a bowl and cover. Let them cool. Peel, halve lengthwise, seed, and stem the peppers. Slice the peppers to make about ½-inch thick pieces.
- For the tots, preheat the oven to 435 F or according to the instructions on the package. Line a rimmed baking sheet with parchment paper and spread the tots in a single, even layer. Bake for 25 minutes or until crisp. While the tots are baking, mix about 1 teaspoon salt, ½ teaspoon black pepper, cumin, and coriander in a ramekin. When tots come out of the oven, sprinkle evenly with seasoning.
- Heat a medium- to large-sized skillet over medium to medium-high heat with olive oil – 1 turn of the pan. Add the onion and season with salt and pepper. Cook until softened, about 5-6 minutes. Add garlic and peppers and toss to combine. Then add the corn to heat through. Add the crema and stir to mix. Then add the cheese and turn with a spatula to melt. Lower the heat and cover to keep warm.
- Whisk up the eggs. Add salt and pepper to taste. Add the hot sauce.
- Heat a large non-stick skillet over medium-high heat. Melt the butter, and when it foams, add the eggs, and cook to desired doneness. Top with scallions.
- Blister and soften the tortillas over an open flame or in a dry stainless-steel skillet over high heat.
- To build one taco, fill with rajas con queso, top with tots, add eggs and cilantro, and serve.
Lemon Blueberry Muffins
Serves: 12
Ingredients
- 2 cups almond flour
- ½ tsp. baking soda
- 1 tsp. fine sea salt
- zest of 2 lemons
- 3 eggs
- ½ cup honey
- 2 tbsp. lemon juice
- 2 tbsp. coconut sugar
- 1 tsp. vanilla
- 1 cup fresh blueberries
Directions
- In a large bowl , mix dry ingredients except for the coconut sugar.
- Add the wet ingredients to the dry and mix well.
- Pour into lined muffin tins and bake at 350 degrees for about 20 minutes.
Nutritive Information
- 85 calories
- 2 grams protein
- 16 grams carbs
Enjoy & celebrate Women’s Day.
“Be free, be fierce, but most of all, have fun while being a feminist.”– Nimco Ali