Sabtu, 31 Oktober 2009

Kuwaiti Chicken Mechbous and Saffron Cardamom cake


Glad I'm thinking beyond hummus and falafel from the Middle eastern cuisine.For October the Walima Cooking club chose to celebrate the Kuwaiti cuisine .
a little intro...
Located in the north-east corner of the Arabian Peninsula, Kuwait is one of the smallest countries in the world in terms of land area. The flat, sandy Arabian Desert covers most of Kuwait. Food plays a large part in Kuwaiti culture. The National Dish of Kuwait known as Mechboos (Arabic: مكبوس‎) consists mainly of mutton, chicken or fish placed over or mixed in a large mass of well-cooked and prepared rice. Food is almost always prepared and served in large amounts, and it is extremely common for households to invite guests over to share meals

Kabsa (Arabic: كبسة‎) is a family of rice dishes that are served mostly in Saudi Arabia - where it is commonly regarded as a national dish - and the other Arab States of the Persian Gulf. In places like Qatar, Bahrain and Kuwait the dish is popularly known as Majboos (Arabic: مجبوس‎) and in the United Arab Emirates as Machboos (Arabic: مكبوس‎), but with different spices and cooked in a different way.

These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of Kabsa and each kind has a uniqueness about it. Pre-mixed Kabsa spices are now available under several brand names. These reduce preparation time but may have a flavour distinct from traditional Kabsa. The spices used in Kabsa are largely responsible for its taste; these are generally Black Pepper, Cloves, Cardamom, Saffron, Cinnamon, Black Lime, Bay Leaves and Nutmeg. The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp. In chicken machboos, a whole chicken is used. The spices, rice and meat may be augmented with Almond, Pine Nuts, Onions and Tomatoes. The dish can be garnished with Hashu (Arabic: حشو‎) and served hot with Dakkous (Arabic: دقوس‎) - homemade tomato sauce.

Meat for Kabsa can be cooked in various ways. A popular way of preparing meat is called Mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for Kabsa is Mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, Madghoot, involves cooking the meat in a Pressure Cooker.


Kuwaiti Chicken Mechbous
Flavored with a special citrusy spice called "Loomi"[ripe limes boiled in salt water and sun-dried until their interior turns dark.].This palatable rice and chicken dish is considered the authentic Kuwaiti food.Now "Loomi" is hard to find stores here,unless its a middle eastern store or if you order it online(search for loomi).If that sounds a lot of work then the next best substitute for loomi is the lemon zest.


For Chicken Broth
1 whole skinless chicken or 2 pounds skinless chicken with bones,trim any white excess fat
1/2 teaspoon turmeric
1 inch fresh ginger root,sliced
2-3 cloves garlic
3/4 teaspoon sea Salt
1 cinnamon stick
2 cardamom pods
2 or 3 whole cloves
5 black peppercorns

For Pan searing the Cooked chicken
1 tablespoon all purpose flour
1 tablespoon canola oil
1 teaspoon of spice mix(I used garam masala)

Rice
3 cups long grain basmati rice


Onion-spice topping (hashu):
1 large yellow onion, finely sliced
1 Tbsp. canola oil
¼ cup golden raisins, soaked in water
¼ tsp. ground cardamom
¼ tsp. dried black lime (loomi), or ½ tsp. lime zest
¼ tsp. ground black pepper
Can also sprinkle with fresh pomegranate and chopped roasted beets(not in Original recipe though)


Tomato sauce (duqqus):
2 large tomatoes, chopped
2 Tbsp. water
2 cloves garlic, crushed
1 Tb. tomato paste

Method
Cook the chicken
Rinse chicken inside and out. Place in a stockpot with enough water to cover along with all the spices in the broth list. Cover and bring to a slow boil, and continue to boil uncovered over medium heat until chicken is done (approximately 45 minutes). Remove and drain the chicken,discard the spices, reserve the broth. scoop out the fat off the top of the broth.
Cook the Rice in the Broth
Rinse the rice 3-4 times and soak for 10-15 minutes.
Meanwhile bring the broth(need 4 cups,add little water if needed) to a boil in a large pot,drain all the water from the soaking rice and add to the broth.Season with salt.

Prepare the Topping
While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in oil, drained raisins, and spices. Cook for one minute. Remove mixture from skillet and set aside.

Flavor and sear the chicken
Lightly dust the boiled, drained chicken with flour and spices. Heat a pan over medium-high heat, lightly brown the chicken, turning frequently, until the outside is light brown.

Make the Tomato sauce
For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.

Assemble
When the rice is done, spread it on a serving platter. Sprinkle the onion-spice mixture over the rice, and place the chicken on top. Pass the tomato sauce to spoon onto individual plates.

Low calorie Low sugar Saffron Cardamom Cake
I had to make this lower calorie and lower sugar than the Original recipe after the sweet trials of the macaroons.Can also be made eggless with butter milk as the substitute.And more importantly use fresh ground cardamom to get the best aroma of the spice.

Recipe

Ingredients
3/4 cup all purpose flour
3/4 cup wheat flour(not coarse ground)
Pinch of saffron threads,crushed and soaked in 2 tablespoon warm milk for 20 minutes
Pinch of turmeric
*1 Organic Egg(original recipe had 5,substituted with butter milk),separated
1 cup butter milk
1/4 cup Agave nectar or 3/4 cup brown sugar or replace half the quantity of syrup or sugar with finely chopped dates or date paste
1 teaspoon fresh ground cardamom
2 teaspoons baking powder
1 tablespoon canola oil
1/4 cup chopped walnuts or almonds

*For a complete eggless cake use 1/2 cup of butter milk instead of the one egg used.

Method
Heat the oven to 350F. Grease a round 8-inch cake pan with light butter and line with parchment paper.

In a medium mixing bowl whisk together the egg white until light and fluffy with soft peaks.Using spatula gently fold in the syrup used or the sugar along with cardamom and turmeric.
Beat the yolk separately in another mixing bowl with the butter milk,the saffron infused milk and the oil.

Sift together the flours and baking powder together in to a large mixing bowl, then slowly fold in the egg white mixture and york mixture.

Pour in the prepared pan and sprinkle the top with the nuts.Bakes for about 25 minutes until the top is light brown in color.Cool completely and slice.



To join in the Walima Club and celebrate the Middle eastern cuisine ,write to Arlette(phoeniciangourmet@sympatico.ca). >

Kamis, 29 Oktober 2009

Immune boosting Foods.Vegetarian Lasagna (with Kale,Zucchini and Broccoli).

The Flu scare sure has spooked us all more than ever this season.Besides the preventive measures such as getting the flu shot, washing hands often ,disinfecting and avoiding contact with sick people be sure to consume nutrient rich foods to build a good defense against infections.

Eating from variety of fresh fruits and vegetables builds strong immune system.With flu season in full swing,it becomes all the more essential to make that right choice.Here are the important nutrients and good foods proven to build a strong defense against the infections and diseases.

*Beside the juicy oranges ,vegetables like broccoli, kale,peppers,tomatoes, berries,peaches and apples are good sources of Vitamin C .

*Vitamin E and Omega-3 fatty acids together are also essential for boosting the immunity.Almonds,dark leafy greens,broccoli and tomatoes are common foods rich in vitamin E.Flax oil,Extra virgin olive oil and fish like salmon are rich in omega-3.

*Minerals Zinc and Selenium are need in just the right quantities to build immunity.Wheat germ,wheat bran ,nuts like cashews,pine nuts and pecans are rich in zinc.Mushrooms,chicken and seafood like shrimp ,salmon and tuna is rich in selenium.

*Spices like fresh garlic and ginger ,dry spices like turmeric ,cumin ,coriander and cinnamon are wonderful immune enhancers.

*Flavonoids and probiotics are becoming ever so popular for building strong body defense.Yogurts with live cultures are best source of probiotics.Flavonoids are present in foods like Cocoa,Dark leafy greens, beans and fresh cranberries.

*Cartenoids like beta-carotene found in Sweet potatoes,carrots and dark leafy greens are also counted as immune boosters.

[Book referred for immunity foods Super Immunity foods and WHFoods ]

Find this veggie rich recipe of Vegetarian Lasagna (with Kale,Zucchini and Broccoli) at Wandering Chopsticks,the featured blog of month for Tried and Tasted Event.The Host of the month is Trupti of Trupti´s Food Corner .I used low fat ricotta instead of mozzarella,although one can used both kind of cheeses.The juicy vegetables fill in perfectly,truly a wholesome alternative to those on no meat diet.

Selasa, 27 Oktober 2009

Cocoa Dark Chocolate Macaroons.....with no feet?


Despite the missing "feet"(the ruffled bottoms) these Classic French Macaroons tasted delectable,were still chewy and brittle in texture.Over half a dozen attempts,I couldn't figure out the reason why the bottoms did not develop each time as it were supposed to, in spite of taking all the care and caution as recommended by the expert bakers.May be its just a matter of practice,hopefully I'll have good macaroon days in the future.

I tried flavoring them with saffron,instant coffee but my favorite has to be the cocoa.There is a subtle difference between cocoa and chocolate.I use 100 % cocoa for the sandwiches and the filling is just Dark chocolate.


The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.


Macarons, from Claudia Flemming' The Last Course: The Desserts Of Gramercy Tavern.

Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

3 tablespoon of Dutch processed Cocoa powder for flavoring.Use any other dry powders like crushed saffron,Instant coffee,macha tea or lavender.

Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time.I added the coco powder. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
Cool on a rack before filling.

Dark chocolate Filling
1 cup dark chocolate ,chopped

Melt the chocolate over double broiler,fill about a teaspoon between each of the cookies.



Peek in some of the perfect looking macaroons at the Daring Bakers Blog roll.

Senin, 26 Oktober 2009

Weekend Herb Blogging #206 Round Up.

Basil,rocket leaves and Chervil

Graziana of Erbe in Cucina(Italy) made Herbed Grilled Salmon with blend of delicate herbs ,oil and lemon.


Broccoli

Anna(Sydney, Australia) of Morsels & Musings prepared simply delicious Broccoli & Stilton Soup with inexpensive ingredients using broccoli ,garlic oil,dried thyme and Stilton cheese.


Rainbow Swiss Chard

MangoCheeks(Scotland) of Allotment2Kitchen baked the glamorous ornamental garden greens,theRainbow Swiss Chard Bundles with spicy potato and puy stuffing.


Dried Chinese cabbage

Radha(Hongkong) of Urban Bites prepared an aromatic Chinese Chicken Soup with key ingredient as dried Chinese cabbage along with parsley, cherry tomato, mini lettuce, radish and a variety of green leafy vegetables.


Watercress

Tigerfish(California,USA) of teczcape - an escape to food made a soothing Watercress Soup with other exotic ingredients gojiberry and red dates.


Tomatoes

Sweatha(India) of TastyCurryLeaf prepared a warming winter soup,Tomato & Cilantro Soup with spices,lots of fresh cilantro and tomatoes .


Sage

Pam(USA) of Sidewalk Shoescanned a relishing homemade mustard with Lemon- Sage and Wine .


Red Lentils

Kalyn(USA) of Kalyn's Kitchen served a hearty Spicy Red Lentil and Chickpea Stew with perfect combination of spicy flavors .


Radish Greens

SE(MD, USA) of Denufood-Delicious & Nutritious Food made a simple and nutritious Radish Greens Pasta spiced with garlic and green chillies.


Concord Grapes

Winnie Abramson(New Paltz, NY USA) of Healthy Green Kitchen prepared a coolingUva (Grape) Sorbet flavored with pomegranate juice and figs.



Amla(Indian Gooseberry)


My Experiments & Food(India) of My Experiments & Foodprepared a tangyAmla(Indian gooseberry) Chutney seasoned with green chillies and fresh cilantro.


Carrots

Diane(Melbourne) of Disingenuous Mountebank prepared the crowding pleasing fudgy Carrot Halwa


Baby Broad Beans

Haalo(Australia) of Cook(Almost) Anything At Least Once blogged about tender Baby broad beans,the nutritious young fava beans,which can simply be steamed and savored in many ways.


Ripe Fruits

Cinzia(Lake Garda, Italy) of Cindystarput together a fragrant juicy after meal treat,Fruit Grappa,with all sweet ripe fruits.


Apples

Adriano Petrich(Sao Paulo,Brazil) of Secret Food Project made Scrumptious Whole Wheat Apple pancakes with a different approach using marinated apples,pure maple syrup and well beaten eggs in the batter.


Bottle gourd skin

Sharmistha(Hyderabad India) of COOK-A-DOODLE-DO shared with us how to use the fiber rich peel of bottle gourd by making a tasty LAU ER KHOSHA BHAJA with pumpkin and lots of spices.


Rucola(also known as rocket or arugula)

Brii(Lake Garda, Italy) of Brii Blog prepared an enticing Rucola Pesto with fresh Rucola,aged asiago cheese and nuts,served with fennel risotto.

Pumpkins

Me(Columbus OH USA) at Health Nut surprised my self with a whole new spicy approach to eat a pumpkin with South Indian Style Spicy Pumpkin Chutney, it was not my original recipe though,thanks to Anudivya,I can enjoy pumpkins this season with spicy flavors.



Thank you Participants!.18 unique entries,this was certainly yet another good food learning experience for me.Thanks to Haalo for successfully managing the event and Kalyn for starting the whole idea of Weekend Herb Blogging.

The host next week is Katie from Eat This

Jumat, 23 Oktober 2009

Baked Crunchies :Spiced Plantain chips and Pumpkin seeds


Baking is a good alternative to frying or deep frying ,with lesser oil used the food has lesser fat calories.Deep frying(or even over cooking)destroys some of the essentials nutrients like vitamins and antioxidants.Also prolonged heating(at temperature greater than 375F) or repeated reusing of vegetable oil at high temperatures can turn the fat into trans-fatty acids.Even though there are some guidelines to detect the number of times oil can be reused depending on the kind of oil used or temperatures it heated,but to be on safe side,I avoid deep frying as much as possible.

With that said,two of my favorite baked crunchies that are totally guilt free any time munchies.I used the same spice mix for both of them.The chips can lose the Crunch pretty fast ,so make sure its stored in air tight container.

Ingredients
1 plantain,peeled and thinly sliced or 1 cup pumpkin seeds,cleaned and rinsed
1/2 teaspoon chili powder or cayenne pepper
1/4 teaspoon each of ground cumin and coriander
1/4 teaspoon turmeric
1/4 teaspoon ginger and garlic paste(optional)
1/2 teaspoon sea salt
Extra virgin olive oil or canola oil,1 and 1/2 tablespoon for the chips and 2 teaspoons for the seeds.

Method
Preheat oven to 400F.
Mix the ingredient number 1 with all the spices and oil,coat the chips completely.Let sit for 2-3 minutes while the oven heats up.
Spread on a baking sheet and bake ,while turning once ,for about 15-18 minutes for the chips and 10-12 minutes for the seeds.Cool and immediately transfer in air tight containers.Chips tasted best on the same day,if store properly are good for a week or two.The seeds are good for over a month.



Interesting read: Reusing deep fried oil?

One more week to go for the last date of sending in theGuilt-free snacks.Big thanks to those who already did.

Rabu, 21 Oktober 2009

Pink Stuffed Buns


October is the breast cancer awareness month.Breast cancer is the single most common form of vicious cancers in women.According to the American Cancer Society (ACS), an estimated 192,370 new cases of invasive breast cancer are expected to be diagnosed among women in the United States this year.Learn more about the what you need to know about early detection of the condition,prevention and care.Good Food always helps in balancing the over all functioning of the body.Here is my recipe for pink health- beet buns with stuffed cauliflower and turnip greens.

Recipe

Ingredients
2 roasted beets,pureed with 1/4 cup of water
2 cups Whole wheat flour
1/2 cup All-purpose flour
1 tablespoon flaxseed meal
2 tablespoon Extra virgin Olive oil
1/2 teaspoon salt
1 pack active dry yeast(about 1 1/2 teaspoon)
1/4 cup warm water


For Stuffing
2 cups Chopped Cauliflower or any fresh veggies of choice like beans,carrots or broccoli
2 cups Mustard greens,finely chopped
1/2 medium onion,finely chopped
1/4 teaspoon turmeric
1/2 teaspoon chilly powder
1/4 teaspoon each of ground cumin and coriander
1 garlic clove finely chopped
2 teaspoon extra virgin Olive oil
1/2 teaspoon Salt

Method
Prepare the dough
In warm water mix in the dry yeast. Let sit for 15-20 minutes in the warm corner.
In a bowl start mixing the flour ingredients along with the yeast. Make a smooth dough and place in a greased bowl and cover. Allow to rise for an hour in a warm place until.
double its size.

Prepare the filling
Heat oil in a pan ,add the onions and garlic,saute for 3-4 minutes.Add the spices,salt,after a minute add the vegetable and greens.Cook for 5-6 minutes on medium high heat until most water is dried out.cool.
Shape and stuff the buns
Knead the dough for few seconds and divide in to about 6 portions. Take one portion of the dough and roll in to ball and roll it using a rolling pin. Place some stuffing in the middle and close to make the shape of bun. Lay on greased cookie sheet and finish make the remaining buns,place them about 1/2 inch apart from each other. Cover with wrap and allow to rise for another hour.
Bake the Buns
Preheat Oven to 400F. Bake for about 20-25 minutes. Serve warm.Can store in air tight container for 1-2 days.


This is my contribution for Going Pink for October at Dragon Musings.Also if you would like to raise funds for breast cancer check out the page here..I am also sharing these with Susan's Yeast Spotting.

Senin, 19 Oktober 2009

South Indian Style Spicy Pumpkin Chutney. Hosting WHB # 206



The hot chutney is reminiscent of the Spicy South Indian cuisine.The intense flavors from the chili peppers and the fresh spices gives the bland pumpkins a whole new makeover.Adjust the quantity of spices and make it milder or hotter.With the abundance of fresh autumn pumpkins the chutney turned out to be one of the absolute tasty eats of the season.
Recipeadapted from Anudivya's Roasted Pie-Pumpkin chutney
Ingredients
2 cups fresh Pumpkin Puree
1 small plum tomato,finely hopped (optional)
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 green chillies or any other hot pepper
1 clove garlic,minced
1/2 inch ginger root,minced
1/4 teaspoon turmeric
1/2 teaspoon Garam Masala (blend of cumin,coriander,cloves,cinnamon,bay leaf and cardamom)
1/2 teaspoon salt
2 teaspoon Extra virgin olive oil or Canola oil

Method
Heat the oil in deep pan or kadai on medium heat.Add the mustard seeds and cumin seeds,after a minute when seeds starts to splutter,add the chillies,minced ginger and garlic,saute for a minute or two then add the tomatoes and rest of the spices.Cover and Cook until tomatoes are soft and mushy 4-5 minutes.Now mix in the pumpkin puree ,let cook for another 5-6 minutes.Blend in processor for smoother texture,this is optional I did not blend mine.Serve with plain brown rice ,flat bread ,mix in pasta,Dosa,Idli or spread on sandwiches.The chutney can be stored in clean air tight container in refrigerator for 2-3 weeks.


I'll be hosting the Weekend Herb Blogging for the week.Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

Kamis, 15 Oktober 2009

Mini Chocolate Pumpkin Tarts

Conspicuous from the new header I bought and clicked the season's first pumpkins.The markets are filling with these gorgeous antioxidant rich fruit,how could I not pick one?. I ignored them in the past but not anymore.This is just my second year of cooking with pumpkins and I have lot of recipes to try with them ,so expect to see some of my favorite pumpkin dishes this season.

I find the cutting part particularly challenging,while some smaller variety can cut through with sharp knife,perhaps I did not have the muscle power for this particular pie pumpkin I also needed a hammer to pierce the knife in.Here is the complete procedure to make a pumpkin puree.And the seeds are real treasure ,don't trash them.


The first favorable dish with pumpkin is undoubtedly the PIE.Remember last year's eggless Pumpkin pie,light and lesser in calories.This season I baked with the Organic eggs ,relatively(25%) less in saturated fat,of course if on no-eggs diet one can always use the egg substitute.



Surprisingly I had a little helper in the kitchen.Unlike his elder brother he is always anxious about what's cooking.Helped me separate the seeds from the pumpkins and whisk the eggs for the tarts.I couldn't be more pleased.He loves anything chocolate,the mini portion also suited him just right.


Recipe
Makes 6 Mini tarts
Ingredients
For Crust
1/2 cup all purpose flour
3/4 cup Whole wheat flour
4 tablespoon(1/2 a stick) cold butter, cut in small cubes
1/4 teaspoon salt
1/2 cup ice cold water

For Filling
2 cups Pumpkin puree
1/2 cup brown or white sugar or 1/4 cup Agave nectar
*2 Organic eggs
1/2 cup dark chocolate chips(good quality with at least 60% Cocoa)
2 tablespoon Organic Whole milk
1 teaspoon pure vanilla

*for eggless filling use - 2 table spoon of cornstarch mixed with 1/4 cup whole milk

Method
Prepare the dough
Using a food processor pulse together the flour,salt and butter while adding the cold water to a smooth dough consistency. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.
Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes

Bake the Crust
Preheat Oven to 375F
Spread some all-purpose flour on the work surface.Unwrap the dough using a rolling pin, roll out half the dough and using 6 inch cutter or round lid of plastic container cut the dough in to circles.Transfer the cut dough in to each of the cups of muffin pan,press gently to smooth it out and poke some holes using fork to prevent it from rising.Repeat with rest of the dough and fill rest of the cups.Any left over dough can be used to bake mini fruit tarts.
Place the pan in the middle rack of the oven and bake the crust for about 10-15 minutes until the crust is lightly brown.
Bake the Tarts
Whisk the eggs or the egg substitute,stir in the sugar and pumpkin puree,combine well.
Melt the chocolate in the microwave or in a double broiler with 2 tablespoon of milk until smooth and completely melted.Gently mix the chocolate in the pumpkin mixture ,little at a time while whisking constantly.Pour about 3 tablespoon of filling in to each of the crusts in the pan.Bake about 30-35 minutes.Any leftover filling can be baked separately as pudding.
Cool completely and serve.The swirl of Nutella is totally optional,omit it to keep the dessert low in sugar.
For those Unaware please learn about the health benefits of :
Pumpkins
Dark Chocolate


This kiddie relish is my contribution to Srivalli at Spice Your Life's,First Anniversary with Kid's delight.And to Purva and Priti's Diwali Dhamaka.

Happy and Safe Diwali to all the viewers from India Celebrating the festival of lights.

Rabu, 14 Oktober 2009

Broccoli Puff Pastry Wraps


These crispy flaky snacks bundled in nutrition is my recreation of the wonderful Pepperidge farm puff pastry recipe.Tender Asparagus work beautifully,but as its not in season,I adjusted with next best veggie - broccoli, which is also more common in my everyday cooking.Blanch the broccoli to tenderize the vegetable before wrapping and baking.Wrap around the lightly spiced puff pastry,I had the home made puff pastry dough,from the last Daring Baker Challenge.These are now served at Meeta's Monthly Mingle : High Tea Treats ,the hostess of the mingle is Aparna of My diverse Kitchen.



^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

Recipe
Ingredients
8 broccoli florets along with 3-4 inch tender stalks or Asparagus with ends snapped.
Puff pastry sheet,thawed and cut in 7-8 inch strips(I used Homemade Puff pastry)
1 teaspoon of spice mix for sprinkling on pastry(I used cumin,pepper and salt)
Method
Preheat oven to 400F.
Blanch the broccoli in salted water for 4-5 minutes.Drain and drop in cold water until cool.Drain and pat dry with paper towel.Don't blanch if using asparagus.
Spread the spice mix on a plate and roll the pastry strip in the spice until coated all over.Now tightly roll the strips around the vegetable and place seam side down on a baking sheet.Bake for 10-15 minutes until pastry is puffed and lightly brown.Serve warm with light tea(I served the Lipton Cranberry and pomegranate green tea)

^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

Senin, 12 Oktober 2009

Silk Heart Health Soy Milk......Strength in every pour. And a free Silk GiveAway.



The light and smooth taste of Silk Soy Milk is making me reach for it more often;I'm afraid it has become addictive,the proven health benefits entices me even more.

Silk's Heart Health Soy milk is made from nature's perfect Soy protein and cholesterol reducing plant sterols.It has the goodness of milk and then some more essential nutrients that make it a no cholesterol ,no saturated fat food with good source of omega 3s and antioxidants.Recent study has shown 3 servings of Silk Heart Health per day for four weeks ,can lower the cholesterol by 7%.

Silk Banana Dates Smoothie
To get the best taste of the Silk Heart Health Soy Milk enjoy it cold.Ideal with the morning cereal or in smoothie for a nourishing start of the day or anytime guilt-free snack.Silk is also a wholesome substitute for dairy milk ,can be used in baking or cooking with some tips in mind.

Recipe
Serves 2

Blend together 2 Cups of cold Silk Heart Health Soy Milk with 1 Ripe Banana and 2-3 Soft Dates until smooth .Serve.





Here is your chance to get the smooth taste of Silk for free.Leave a comment on this post.Please check back the post at the end of the week, one winner selected by the Random Integer Generator will take the 3 free coupons(Valid only in US).

Updated October 19th : The lucky winner is the number 3,Organic.Congrats!.Please mail me your address.