Grilled Kibbeh

Kibbeh is a torpedo shaped crunchy appetizer ,adored not just in Middle East but also in the Middle Eastern eateries around here.The authentic Syrian spring kibbeh stuffed with fresh home made cheese was embraced by the 2 hostesses(Nisrin and Mona) for the Walima cooking club this month.Yearning in vain for fresh cheese,my recreation of kibbeh is void of any stuffing but I did add a touch of vegetables to make up for the flavor.Usually deep fried,I chose to grill,although one can also BBQ or bake them.And for my vegetarian viewers who wish to make these,there is good news,the soy granules work just as well as the minced meat.

Bulgur
The other main ingredient is the bulgur wheat,that is not the same as cracked wheat.Bulgur wheat is quicker to cook,for its is par boiled and toasted before breaking them unlike the cracked wheat which is broken directly from the wheat berries.

Recipe : Grilled Kibbeh with vegetables
Makes a dozen kibbeh

Ingredients
1 1/2 cup Bulgur wheat or Cracked wheat*
1/2 pound lean beef or lamb or turkey,minced [Vegan substitute : 1 1/2 cup soy granules,soaked and drained]
1/2 medium onion,chopped
1 medium carrot,shred
3-4 kale leaves(or use other greens like spinach )
1/4 cup pine nuts or almonds,coarsely chopped
1 teaspoon of Middle Eastern 7 spice mix (black pepper, all spice, nutmeg, cloves, cinnamon, white pepper, dried rose petals this is optional )
3/4 teaspoon Salt
1/2 teaspoon cinnamon
2 tablespoon canola oil

*Cracked wheat will require longer soaking and cooking time.

Method
Wash and soak the bulgur in little cold water for 10 to 15 good minutes and then drain all of the water.
Mince the drained bulgur with all of the vegetables,nuts,salt and spices,in a food processor twice, the third time we add the meat and mince all together to combine, you might need to do this in several steps if the machine is not big enough.
Empty the mix in a big bowl, dip your hands in some water and start mixing and kneading the bulgur mixture well to combine nice dough. Adjust the seasoning if need it.

Take about 2 tablespoon of kibbeh each time and shape in flat diamonds.Wash hands thoroughly after handling the kibbeh mixture.

To Bake
Grease a baking tray with the oil,arrange the kibbeh on the tray.Bake the kibbeh in preheat 400F oven, check every 10 minutes and brush again, dipping the brush in the pan drippings.

To Grill
A tastier way of cooking these kibbeh,brush oil on boyh sides,then BBQ or grill on medium heat,6-8 minutes on each side,until golden brown.

Serve the kibbeh with Green Salad or Yogurt Iran (a diluted yogurt in some cold water and salt, some add dried mint and garlic)

Traditional British Puddings(Carrot-Ginger Sponge and Savory Mushroom)

Looks sensational isn't,but does it taste as good?proof is in the pudding,you have to try and taste to believe it.Unlike any other pudding , I had a different approach with these,with new ingredients and slow steaming instead of baking.

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.


A universally favored dessert with deliciously puzzling varieties,puddings are hard to miss on a dessert menu.The food timeline study reveals, pudding as a British invention, and a certain characteristic dish of British cuisine.The traditional British pudding is commonly steamed not baked,type 1 has any kind of red meat filling or fruit with pastry crust and type 2 is sponge type includes eggs and other flavoring like the dried fruit.Both the types have one essential ingredient,the suet(the white fat of sheep or cattle),that known to make the pudding really soft and moist,not to mention high in fat calories.A vegan alternative that can closely imitate the animal fat ,is the one of the best fats from the tropics,virgin pressed coconut oil(learn about it in my post here ).I'm not sure if a British food critic would even consider these traditional, for not using the real suet,but since our nice hostess(Esther) of the challenge gave us the option,I went for it with no further thoughts.

Carrot-Ginger Sponge Pudding(using suet substitute)

Flavoring right was essential for the pudding.Carrots are the most common ingredient in my kitchen,always in stock.The fine shred carrots make the pudding moist nutritious.There is good balance of sweetness and spice in this pudding.Too much ginger can overpower the flavor of pudding ,be careful not to exceed the quantity in the recipe.For a bedazzling finish to other wise simple pudding,garnish with more carrots,simply shave a big carrot and caramelize in little bit of sugar.

Equipment required:
• 2 pint (1 liter) pudding bowl or steam-able containers to contain a similar amount they should be higher rather than wide and low.
• Steamer or large pan, ideally with a steaming stand, upturned plate or crumpled up piece of kitchen foil
• Mixing bowl
• Spoon
• Measuring cups or scales
• Foil or grease proof paper to cover the bowl
• String
Recipe: Carrot-Ginger Sponge Pudding(using suet substitute)
serves 3-4
Ingredients
100 grams/4 ounces) All-purpose flour
1 cup carrots,finely shred
2 tablespoon of Vegan suet substitute : Virgin pressed coconut oil[available in any well-stocked super store]
1/4 teaspoon fresh ginger,minced
(1/4 teaspoon) salt
(1.5 teaspoons) Baking powder
(40 grams/2 ounces) sugar or 2 tablespoon of other natural sweeteners(like Agave nectar or honey)
(2) large Organic eggs
(2 tablespoons) low fat or skimmed milk
Method
1. Sift flour, salt and baking powder into bowl.
2. Add sugar and suet substitute.
3. Mix to a soft batter with beaten eggs,carrots and milk
4. Turn into a buttered 1 liter/ 2pint pudding basin and cover securely with buttered greaseproof paper or aluminum foil.
5. Steam steadily for 2.5 to 3 hours
6. Turn out onto warm plate, Serve with sweet sauce to taste such as custard, caramel or a sweetened fruit sauce.


Savory Mushroom pudding(using suet substitute)

This savory side of pudding was a totally new experience,I've only made sweet kinds before.The pastry is packed in chunky mushrooms and onions sauce and steamed to perfection in a ceramic bowl.The result is moist and flaky pastry,cutting down the middle,the oozing warm luscious sauce with hearty mushrooms is a real pleasing meal.

Recipe:Savory Mushroom pudding(using suet substitute)
Serves 3-4
Ingredients
For Pudding Crust
(100 grams/4 ounces) All-purpose flour
(150 grams/6 ounces) Whole wheat flour
(50 grams/2 ounces)suet substitute : Virgin pressed coconut oil
(a pinch) Salt and pepper
(210 milliliters/a little less than a cup) Water (or use skimmed milk)

For Mushroom Filling
6-8 medium button mushrooms,cleaned and quartered
1 medium onion,finely chopped
1 clove garlic,finely chopped
1 tablespoon all purpose flour
1/2 teaspoon salt
1 teaspoon spice mix of choice
2 teaspoon extra virgin olive oil



Method

Prepare the filling
Saute onions in oil until lightly browned,add the garlic and spices,saute another 2-3 minutes.Stir in the flour and roast for a minute.Add 1 cup of water and stir well until the sauce is smooth,cook for 1-2 minutes.Turn off the heat and mix in the mushrooms.Set the filling aside.

Prepare Pudding Crust
1. Mix the flour and suet substitute together.
2. Season the flour mixture with salt and pepper.
3. Add the water, a tablespoonful at a time, as you mix the ingredients together. Make up the pastry to firm an elastic dough that leaves the bowl clean. The liquid amounts are only an estimate and most recipes just say water to mix.
4. Don’t over handle the pastry or it will be too hard.
5. Reserve a quarter for the lid and roll out the rest and line a well-greased bowl.
6. At this point add your filling.. a couple of options are give below but have fun and go wild!
7. Roll the final piece of pastry out into a circle big enough to cover the top of the basin, dampen the edges and put in position on the pudding, pinching the edges together to seal.
8.Pour in the prepared mushroom mixture,cover the top with another piece of dough,seal well and cover with a double sheet of foil or parchment paper – pleated in the center to allow room for expansion while cooking. Secure with string, and place it in a steamer over boiling water.
9. Steam for up 1 to 2 hours, you may need to add more boiling water halfway through or possibly more often.
10.When done.Let cool for few minutes before getting it out.Loosen with knife and carefully flip on to a slightly hallow serving dish.Serve warm with some salad greens on side.


Find more Daring Puddings at the Daring Baker's blog roll.

Thanks to Esther for the extra ordinary challenge.

Homemade Whole Grain Bagels and Citrus Coleslaw

Though not as good-looking as the bakery bread ,these Chubby bagels were satisfying enough for my first attempt.Also the fact these are enriched with different kinds of whole grains,low in fat and devoured warm out of the oven ,the pure pleasure of baked bread.Likewise,it was exhilarating to bake them in choicest flavors.
I'll save the sweet kind for another post and focus on the savory and spiced for now.Each of these are enjoyable in any meal of the day.Breakfast ,slather on some low fat cream cheese or nut butter spread and for a more hearty lunch or dinner fill in with any combination of veggie stuffing ,like citrusy no-mayo cabbage slaw(coleslaw) for instance.Chopped up in the slaw ,are two kinds of the cabbages -savoy and red cabbage,the citrus dressing remains same for both.

Here is the line up of wholesome Homemade Bagels

Spiced Whole Grain Bagels has whole grains - whole wheat flour,barley flour ,seeds - Sesame and flax seed meal,Spices - Whole crushed red chillies,garlic and ground coriander.


Onion and Garlic Bagels has whole grains - whole wheat flour,ragi millet flour,oat flour ,seeds - flax seed meal ,topped with onion,garlic and spices


Seed topping Bagels has whole grains - whole wheat flour,ragi millet flour,oat flour ,seeds - flax seed meal,sesame and poppy as topping.


Key to baking a soft on inside and crusty on outside whole grain bagel :

1.Use only fine ground whole grain flours,coarse ground will not yield soft bagels.
2.Use a natural sweetener like honey,agave ,jaggery or dark brown sugar to boost the yeast.
3.Proof(allow the dough to rise) after shaping them for at least an hour .
4.Boil them at right temperature,hot but not boiling.
5.Shape it right.There are two ways to roll the bagel,either by rolling it in to a little rope and pinching the ends together or poke a finger through the middle of the dough ball and work the fingers around the inside to shape the bagel.Using the first method couple of my bagels opened up ,hence the later method was more reliable for me.


Recipe : Whole grain Bagels adapted from recipe at Real Food Living
Makes 8 bagels
Ingredients
1 pack active dry yeast(about 1 teaspoon)
1 cup warm water
2 1/2 cups Whole Wheat Flour[or 2 cups whole wheat flour ,1/4 cup barley or oat flour and 1/4 cup Ragi millet flour]
1 tablespoon flax seed meal or 2 teaspoon sesame seeds
1/2 teaspoon salt
1 Tablespoon Agave nectar (or honey) or Dark brown sugar
1 tablespoon extra virgin olive oil

Toppings for the bagels such as seeds,chopped onion, or garlic

Method
Prepare the Dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to rise and get frothy, about 10 minutes.
In a large bowl combine the flour, salt,flax seed meal and agave or sugar. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 3-4 hours or leave it overnight in a dark corner.

Shape and Proof
Remove the dough onto a dry counter (you may need to wet your hands slightly). Divide the dough into 6 or 8 equal pieces . Roll each into a round ball and cover with a damp cloth. Let them rest for 20 minutes.

Now comes the shaping. You can roll each ball into a rope and pinch off the ends making a bagel-shape, or poke finger through the middle of the dough ball and work the fingers around the inside to shape the bagel evenly. The hole should be about 2 inches in diameter.Place the shaped bagels 2 inches apart on a baking sheet,Cover all the shaped bagels with damp cloths. Let rest for an hour at room temperature.

Place your 2 oven racks in the lower middle of the oven. Preheat the oven to 400F. If you are using a stone, make sure the stone is in the oven for the preheating.


Boil Bagels:
Fill a large wide stockpot with water and bring to a boil.

When the water comes to a full boil, gently drop 2-3 bagels ONE AT A TIME into the water. They will sink and then float. Let them boil for 2 minutes. With a large slotted spoon, turn the bagels over to boil on the other side for 2 minutes. If you like them less chewy, boil only 1 minute per side.

Remove each bagel (tapping the slotted spoon to remove any excess water) and place them back on the same greased parchment paper. They will have almost doubled in size.

If you wish to top your bagels, do so when they are right out of the boiling pot. Sprinkle on your toppings.

Bake
When all your bagels have been boiled and topped, place 2 baking sheets into the pre heated oven, one on each shelf and bake for 15 minutes until crust is brown.Remove the baking sheets from the oven. Transfer the baked bagels to cooling racks and let sit for 15 minutes before slicing and serving.

Flavor Variations
Spiced : Mix some fresh crushed red chili flakes and ground spices(pinch of coriander or cumin) in the dough.
Topped with Onion and Garlic Lightly sauté chopped onions,garlic and ground spices of choice,and top over the bagels after boiling them.

Citrus Cabbage slaw(coleslaw)



Recipe : No-mayo Citrus Cabbage slaw(coleslaw)
Ingredients
4 cups Cabbage(I used savoy cabbage),finely shred
2 oranges,segmented
2 spring onions or scallions,thinly sliced
1 carrot,finely grated
1/2 cup mixed toasted nuts and seeds(I used soynuts,pumpkin seeds,sunflower seeds,black sesame seeds)
1 cup escarole(can also use romaine lettuce),chopped
1 tablespoon cilantro,chopped

For Citrus dressing
1/2 cup orange juice,freshly squeezed
1 tablespoon Extra virgin olive oil
1 tablespoon lemon juice,freshly squeezed
1/2 teaspoon salt
1/2 teaspoon black pepper,freshly ground

Method
Prepare the dressing by whisking together all the dressing ingredients.
Mix all the other ingredients in large salad bowl.Pour over the dressing and toss to combine.Let sit in refrigerator for at least 30 minutes to let the flavor come together.Serve Cold.Can be stuffed in a hearty whole grain sandwich or bagel.

The bagels taste best the same day however I also cherished it toasted the next day.


The bagels are my entry for Susan's Yeast Spotting and Citrus Slaw for the Health Nut Challenge 5

Kale Dosa and Asparagus Chutney\Spread

You catch a glimpse of this green almost every time you are at the market,but still haven't made the move to embraced it ,despite learning its health benefits.Why? Remember, when its comes to cooking with Kale ,it is as versatile as spinach.Its not bitter,mild tasting and if you can cook with spinach, then why not with kale,unless its unavailable.The recipes posted should give you the confidence to make the move for the good.

Kale's fixed in this recipe with good old pancakes from the land of spices,other wise known as Dosa.Not everyday,but at least once every weekend we feast on dosa.And trying a new medley each week,by mixing and matching the proportion of lentils,greens,herbs and grains,is exciting for me and nourishing for a family meal.

Recipe :Kale Dosa
Makes a dozen large dosas
Ingredients
4-5 medium Kale leaves with stalks,roughly chopped
2 cups lentils and grains(any combination of Green or Yellow Mung,White Urad or Barley)
1 inch ginger root ,peeled and chopped
1 teaspoon sea salt
2 tablespoon Canola Oil for smearing on the dosa

Method
Soak the chosen lentils and grains in ample water overnight.
Drain all the water.Grind the lentils ,grains,ginger and kale leaves with 1 cup(more or less) of water to a smooth consistency.Add another cup 1/2 cup of water through the grinding process just until the batter is a as thick as the pan cake batter.Season with salt,stir well to combine.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Promptly make swirls using the back of the ladle. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with any chutney or lentil soups.


Kale is a member of Cabbage family,with botanical name Cruciferous.Health Nut Challenge 5 is focusing on these crucial vegetables.Please find the details of the challenge and link up your creations on the announcement page before April 30th.

Asparagus Chutney\Spread

Who would have though of chutney with asparagus,other than a spice nut.I whipped up this chutney when asparagus was in full bloom in the markets, couple of weeks back.If you had enough of the sautes then give this chutney a chance.

Recipe : Asparagus Chutney\Spread
Makes 1 cup
Ingredients
8-10 Asparagus,rinsed and ends snapped
1 big clove garlic,peeled and crushed
1/2 cup fresh Parsley(or used cilantro or mint)
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
2 teaspoon extra virgin olive oil


Method
Heat oil in large pan on medium heat,saute the garlic,red chillies and asparagus for 4-5 minutes until asparagus is tender.
Transfer in a blender or food processor along with lemon juice,fresh parsley and salt,cover and run the machine until mixture is finely ground.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.

Pita Wedges with Green Almond Hash and Hummus

Tender ,green and fuzzy ,these tangy morsels ,is how the amazing almonds start off.Exclusive to the spring season,green almonds are considered a rare delicacy for its short lifespan and incredibly succulent flavor.The tender spring fruit,has a soft white almond core,is completely edible,while the green almonds harvested in late summer have harder shell,with a more firm and brown almond in the core.Originating from Middle East and Mediterranean,these are also grown in California and can easily be spotted in Middle Eastern and other specialty stores,at an affordable price.


The grape-sized green almonds with a sprinkle of salt makes an enjoyable tart snack.Or makes a wholesome addition in stews and pasta.The grated or shaved green almonds can be tossed in salad or used as garnish.

These strikingly attractive appetizers , made with crunchy baked whole grain pita wedges slathered with creamy hummus and garnished with finely shred green almonds, red cabbage and fresh herbs,is one another simple and pleasing way to savor the spring delicacy.

Ingredients
For Pita wedges
2 large or 3 medium whole grain pita bread
1 tablespoon extra virgin olive oil
1/4 teaspoon hot chili powder
1/4 teaspoon salt

For Green Almond Hash
1 cup tender green almonds,rinsed
1 tablespoon lemon juice,freshly squeezed.
pinch of salt

1 cup home made hummus

1/4 cup of other vegetables like carrots or red cabbage,finely shred
few leaves of fresh herbs(I use tender fenugreek leaves)

Method
Preheat oven to 400 degrees F
Using a chef's knife cut each pita in to 2 halves. Cut each half in 4 or 8 triangles each,depending how big you like the wedges. Lay the triangles on a cookie sheet.
Combine Olive oil and spices in a bowl. Brush the mixture over each of the cut pita.
Now bake for about 7-8 minutes until lightly browned and crispy.Keep a close eye as these can burn easily.Cool for rack for a minute before spreading hummus.

While the pita wedges cool,prepare the green almond hash.Snap off the step part of the almonds.Process in a blender or food processor along with salt and lemon juice until finely chopped.

To assemble the wedges,spread about a tablespoon of hummus over,then sprinkle the green almond hash all around ,then finally sprinkle other shred vegetable and some fresh herbs and serve.

The recipe is my entry for Weekend Herb Blogging #229 ,hosted this week by Katie of Eat this

Cardamom Mango Panna Cotta With Honey Peach Sauce

No other fruit says sunshine better than mangoes.Revered as king of fruits in the Indian sub continent(the birthplace of mangoes),the tropical fruit is the most desirous fruit of the jolly good summers.For the love of mangoes,I could not help myself buying a load of, first batch of this seasonal tropical fruit in the market.The mangoes sold here are mostly grown in Mexico ,Caribbean and some travel as far from India.

While the heat is at its peak in my homeland,it still spring and just beginning to warm up in Columbus.The blooming flowers have a magical beauty after long bare winters.

A dessert to glorify the beauty of the season,Panna cotta,the Italian dessert made with milk,cream,sugar and gelatin.I made mine dairy-free using light coconut milk,incorporated with luscious mangoes and hint of exotic cardamoms,for a complete tropical makeover to the Italian classic.The honey peach sauce add warmth and sweetness to the dessert,skip the sauce if on low-sugar diet.


Intensely aromatic cardamom, is a common spice in South East Asian and Middle Eastern cuisine.The whole pods can be used to flavor the rice entrees and lentil stews ,the fine ground seeds are best in desserts and in spice mixes.Little goes a long way with the cardamom powder,adding extra does not yield a tastier dessert.
This special cardamom dessert is my entry for Priya's Cooking with seeds: Cardamoms.


Recipe : Dairy-free Cardamom Mango Panna Cotta With Honey Peach Sauce
Ingredients
For Mango Panna Cotta
1 large or 2 small ripe mangoes,peeled and chopped
2 cups light coconut milk(preservative-free)
1/2 cup water
1 tablespoon agar-agar * or 1 teaspoon unflavored Kosher\Halal Gelatin
1/4 teaspoon fine ground cardamom
1 tablespoon Agave nectar or 2 tablespoon brown sugar.

*agar-agar is a seaweed,vegan substitute for gelatin.Can be bought from Asian stores.

For Honey Peach Sauce
2 cups fresh or frozen peaches.
2 tablespoon honey
1/2 cup water.

Method
Puree the mangoes with coconut milk in a blender until smooth.
Heat water in a heavy bottom sauce pan,add the agar-agar or gelatin,stir to dissolve completely ,about 6-8 minutes.Turn the heat low.Add the sugar, mango mixture,cardamom and let it warm up for 4-5 minutes.
Pour the hot mixture in to 4 ramekins(4-6 ounce) or custard cups.Cover and
let set in refrigerator for 3-4 hours or over night.

Prepare the sauce by heating the water,honey and peaches on low heat for 4-5 minutes.Let cool for few minutes before drizzling on the panna cotta.

To serve,unmold the ramekins,run a small knife around to loosen.Then invert each ramekin onto a dessert plate and pour about a tablespoon of the sauce over,top with the slices of peaches and more diced mango.

Broccoli Quiche With Brown Rice Crust.

A slice of wholesomeness,brimming with goodness of broccoli and brown rice,the quiche is hearty meal in itself.
Originating from Germany,also revered in France,unquestionably quiche is a popular savory pie of the region.A quiche is usually made with wheat dough crust and filled with eggs and generous amount of cheese.My reincarnation of quiche here is from Vita mix cookbook,that is commendably low in fat calories and has a decent touch of whole grains.

The brown rice crust works wonders,no rolling needed,just cook and press over the baking dish.The result is crunchy and filling crust.Also for a vivid rice eater like me,usually pairing rice with dal and curry,the quiche was was a surprisingly neat rice recipe.

Recipe : Broccoli Quiche With Brown Rice Crust.
Ingredients
2 cups Cooked brown rice
1 cup Broccoli florets
2 large Organic Eggs
1 cup soy milk or reduced fat milk
1/2 cup low-fat sharp cheddar,grated
1 tablespoon fresh parsley or cilantro,chopped
1 teaspoon fresh ground black pepper
2 small chili peppers or 1 jalapeno pepper ,finely chopped(optional)
1 clove garlic,minced
1/2 teaspoon salt

Method
Blend the eggs,milk,spices and salt in food processor or a blender,just until combined,about 30 seconds.
Preheat Oven to 350F.
Mix 1/4 cup of the egg mixture in to the cooked rice by hand.Press in to a baking pan or pie dish(8x8inches).Bake for 10 minutes.
Increase the heat of the oven to 375F.
Place broccoli in the center of pre-baked rice crust.Pour rest of the egg mixture over the broccoli.Bake for 35-40 minutes until the top is brown.Cool few minutes before slicing.Serve warm.

Left overs can be refrigerate in air tight container for about a week.Warm in the oven before serving.

Broccoli is a member of Cabbage family,with botanical name Cruciferous.Health Nut Challenge 5 is focusing on these crucial vegetables.Please find the details of the challenge and link up your creations on the announcement page before April 30th.

Blintzes With Ricotta Cream And Strawberry Sauce

Ever heard of dessert for breakfast? blintzes are one such befitting example.These Eastern European cheese-filled crepes might appear sinfully loaded with calories but my recreation here is completely diet friendly with no saturated fat(butter) and lightly sweetened.No compromise with flavors though,the luscious strawberry sauce and light cheese filling embellish the blintzes inside out.


The star ingredient of the stuffing in these blintzes is Italian cheese - ricotta.Ricotta cheese comes in different varieties ,common are,smooth texture Ricotta salata , toasty baked Ricotta infornata,sheep's milk ricotta,smoked ricotta and cow's milk fine-grained ricotta.

By-product of cheese making,made from the whey,the fresh Ricotta is one of the few cheese that comes in low-fat and also very affordable ,which is why,it is utilized more often in my cooking.For these blintzes I use the low fat fine-grained ricotta and blend it with a sweetener until creamy and smooth.


More often I like strawberries whole and juicy than cooked,but once in a blue moon the overly ripe ,do make it into sauces.Darker the interior of the berries are,more sweeter and richer it is in anti-oxidants.Mix in other kinds of berries in the sauce for an even berrilicious sauce.


Recipe : Blintzes With Low-fat Ricotta Cream And Strawberry Sauce
Makes 10 Blintzes
Ingredients
For Crepes
1 cup Whole wheat flour( fine ground)
1 1/2 cup low-fat or skimmed milk
1 large Organic egg
1/4 teaspoon salt
1 tablespoon canola oil for greasing the pan and sauteing the blintzes later.

For Ricotta Cheese Filling:

1 1/2 cups reduced fat ricotta cheese
1 teaspoon pure vanilla
2 tablespoon Organic Agave nectar or Pure honey

For berry Sauce
1 pint Fresh strawberries( or blueberries or raspberries),hulled and chopped
2 teaspoon corn starch or arrow root powder
2 tablespoon Organic Agave nectar or Pure honey


Method
Use a whisk and combine the flour,milk,egg,salt and vanilla is a large mixing bowl until batter is smooth consistency.Let stand for few minutes.

Meanwhile prepare the sauce.Combine the berries and honey in a heavy saucepan.Cook over medium heat until berries bubble and release their juices,about 5 minutes
Dissolve cornstarch or arrowroot in lemon or orange juice and add to the fruit along.Reduce heat to medium-low and cook for 2 to 4 more minutes until the mixture begins to thicken.Remove from heat and allow to cool.For a smoother sauce,mash or puree half the berries with a potato masher or in a blender.

Next make the crepes.Heat a non-stick medium size pan. Slightly grease(with oil) the pan using a kitchen towel and pour a ladle full of the crepe batter into the pan,tilt it ,to spread the batter around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Repeat the same for the rest of the batter.

Prepare the filling by whipping together cheese,sweetener and vanilla in a blender until creamy smooth.

To Assemble the blintz,spoon about a tablespoon of the ricotta cream mixture over the center of each crepe. Fold the opposite sides of the wrapper over the filling. Lay them on a plate,seam side down.Finish assembling all of the blintzes.

Final step,saute the folded crepes(blintzes),heat about a teaspoon of oil in a non-stick pan and saute them,in batches of 4,about 2 minutes on each side,until crisp and lightly browned.
Drizzle the strawberry sauce and serve warm or cold with slices of fresh strawberries.


This is my entry for Weekend herb blogging #228,hosted this week by Prof Kitty from The Cabinet of Prof. Kitty

Chicken Kale Saag

Kale got me keenly interested for all its health assets.After all one can never get enough of greens.Copious serving like such in this saag is healthful as well as toothsome.

Did you know that besides being rich in Vitamins A,C and K,dietary Fiber,Kale is also a very good source of Calcium?,good news for those with milk allergies.A cup of kale supplies 93.6 mg of calcium (9.4% of the daily value for this mineral) for only 36.4 calories.
Recipe : Chicken Kale Saag

Saag is a cherished green side dish of North Indian cuisine.Spinach is common tender green in saag ,often paired with bitter mustard greens,the hearty kale is an equally healthy accomplish for a green in the saag.I like the saag little more runny than thick,add less water for a more thicker gravy.
As for the meat not just chicken,the saag is good with lamb or turkey.Or make the saag all vegan, with plant protein like soy nuggets or firm tofu.
Ingredients
2 lb Free-range skinless chicken with bones,cut in medium pieces[vegans could use soy nuggets or firm tofu,reduce the cooking time]
5-6 medium Kale leaves,rinsed and roughly chopped
1/2 a medium onion ,chopped
2 cloves garlic,minced
1/2 inch ginger root ,minced
1/2 teaspoon each of cumin and coriander powder(or poultry seasoning)
1/4 teaspoon turmeric
1/2 teaspoon chili powder or cayenne
3/4 teaspoon sea salt
2 teaspoon Extra Virgin Olive Oil

Method
Trim any excess white fat from chicken. Freeze the chicken for an hour before trimming that can help remove the fat. Clean meat of any blood,by running it through cold water and pat dry with a paper towel. Mix with turmeric and keep aside for few minutes.This helps kill any bacteria on meat.

Heat oil in a skillet on medium high ,saute onions until lightly brown. Then add the minced garlic and ginger,saute another minute before adding rest of the dry spices. Cover and cook for about 30 minutes on medium low heat until chicken is cooked through. Meanwhile puree the kale in a heavy duty grinder(ordinary blenders may not yield good results)with 1 cup(or less) of water until smooth.Add to the simmering chicken ,cook another 8-10 minutes until flavor fuse .Serve warm with rice or bread.


Kale belongs to Cruciferous family of vegetables,in focus for Health Nut Challenge 5.Please find the details of the challenge here.

Grilled Flatbread With Chili-Garlic Asparagus and Ricotta.

Its impossible to overlook the slender beauty of asparagus blooming in markets during spring.The vegetable deserves to be embraced for its astonishing good nutrition,easy to cook and cheapest in the season.

The tender spears can wither fast,should be consumed freshest to get the most of its nutritional value(excellent source of folate and vitamin).To Keep freshness,the stalks can be wrapped with a moist towel or stand in bowl of water.


Seasoned with spiciness of garlic and freshly crushed hot chili flakes the asparagus is ready to eat in a snap.I like the crunch and subtle smooth juiciness of the vegetables to be intact,for which I grill them along side the flatbread or saute on stove top,either ways the asparagus makes a comforting small meal or a tasty party appetizers(hors d'oeuvres).The cheese is your choice,use low-fat of any kind.

Recipe :Grilled Flatbread With Chili-Garlic Asparagus and Ricotta.
Ingredients
Makes 8 medium flatbreads
For Flat bread
2 cups whole wheat flour
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
3/4 cup water

For Chili-Garlic Asparagus
2 pounds Asparagus,ends snapped , rinsed and cut in 3 inches pieces
1 onion,peeled and sliced
2 cloves garlic,thinly sliced
1 tablespoon red chili pepper flakes,freshly crushed
1/2 teaspoon sea salt
2 teaspoon extra virgin olive oil
1/4 cup low fat ricotta or feta,crumbled
2 tablespoon fresh herbs or greens(I used parsley and purple escarole)

Method
Prepare the dough for the flatbread by mixing all the flour,salt,water and oil until firm dough is formed.Knead for a minute and let rest for 30 minutes before rolling.

Heat oil in a saute pan,add the onions and garlic,cook until lightly browned,5-6 minutes.Add the asparagus,salt and chili flakes,saute another 4-5 minutes until asparagus is tender.Turn off the heat.

Heat the Grill or grill pan on high.Knead the dough for few seconds,divide in 8 equal portions.Roll each long and flat,brush some oil ,grill flatbread about 3-4 minutes on each side,until crisp and cooked through.

Top each of the grilled flatbread with the Chili-Garlic Asparagus,fresh herbs and cheese.Slice and serve.




I'm submitting the recipe for Weekend Herb Blogging #227 ,hosted this week by Haalo from Cook (almost) Anything

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