Pluot Galette

Galette is a French Pastry,which I think is more like a pie made without a pie pan.Its flaky crust is achieved by using good amount of saturated fat(here I use only the best kind) and not over mixing the dough.Any kind of fresh tart fruit makes an ideal filling.

Pluots(a cross between plums and apricots) are still in season before the pumpkins invade,I thought why not make a simple dessert requiring not much effort.Really needed only few minutes to put together and the oven does rest of the work.This is lightly sweetened like most of my desserts,the almonds and semolina form the delicious layer over the dough to soak in all the fruity juices,a very unique idea I borrowed from roopa's recipe.

Recipe : Pluot Galette
Serves 3
Ingredients
3 medium ripe pluots or plums or apricots,pitted and sliced
1/2 cup almond meal or fine ground raw almonds
1 tablespoon semolina
2 tablespoon brown sugar
1 1/2 cup whole wheat pastry flour
3 tablespoon Organic butter(cut in cubes) or pure green or virgin pressed coconut oil
3 tablespoon cold water
1/8 teaspoon salt

Method
To make the pastry dough ,sift together the flour and salt in a large mixing bowl.Add the butter or ghee or coconut oil to the flour mixture,combine well using hands or use a processor,add water and mix until the mixture comes together.Cover and set in refrigerator for 30 minutes.
Mix the almond meal ,sugar and semolina in a small bowl and keep aside.
Unwrap and start rolling on lightly floured work surface,when about 10-12 inches wide along the diameter,spread the almond mixture leaving 2 inches near the edges clean.Now place the sliced pluot slices in a flower pattern and fold the edges,sprinkle with granulated sugar if desired.Transfer on to a baking sheet.
Bake in 375F oven for 25-30 minutes until edges are golden brown and fruit is tender.
Cool few minutes,slice and serve with more fresh fruit and dollop of low fat chocolate ice cream.


The galette is my entry for Weekend Herb Blogging #253 ,hosted this week by Simona from Briciole

Grilled Tuna ,Sauteed Mushrooms and Bulgur Pilaf

If red meat is disqualified from your diet for its cholesterol issues then the dark colored hearty seafood such as Tuna or salmon is next best alternative,the benefits are commendable.
Ahi tuna or Yellow fin Tuna from Hawaiian sea waters is best for grilling,baking and also in salads.Tuna tastes best when cooked rare(with pretty pink center) but if eating raw fish concerns you,please do cook the fish thoroughly but beware overcooking tuna can make it tough to chew.

Grilled tuna over bed of filling bulgur pilaf and sauteed juicy mushrooms,a sure comfort food for a seafood lover.


Recipe : Sauteed Mushrooms and Bulgur Pilaf
Serves 3
Ingredients
For Sauteed Mushrooms
1/2 pound Cremini ,Shiitake,or Button mushrooms,cleaned and sliced
1 medium onion,sliced
1/4 pound bell peppers(red,green or yellow),seeded and sliced[I used the frozen mix]
1 teaspoon spice mix(chili powder,cumin,coriander and black pepper)
1/4 teaspoon Salt
2 teaspoon extra virgin olive oil

For Bulgur pilaf
2 cups Bulgur wheat or Broken wheat(cooking time varies)
1/2 a medium red onion,finely chopped
1 big clove garlic,finely chopped
2 teaspoon extra-virgin olive oil
4 cups chicken or vegetable broth
1/2 teaspoon Salt
1/4 teaspoon Chili powder or cayenne(could also use paprika)
1/4 cup chopped cilantro and parsley

Method
To saute mushrooms,heat about the oil on medium heat in a pan,add the onions ,saute until slightly brown 4-5 minutes,the add in the garlic,salt and spices,saute until aromatic.Then add the peppers and mushrooms,Cook on high for 5 minutes, stirring until liquid has evaporated and mushrooms are tender and beginning to brown.Mix in the herbs and serve with the pilaf and grilled fish.

To make the pilaf,wash and soak the wheat in cold water for 15-20 minutes.Drain.
Heat a big skillet over medium flame. Add oil and onions,Saute until translucent about 2-3 minutes,add garlic and saute until aromatic,add the chili powder,pour 3 cups of cold water ,stir in the wheat,season with salt.Lower heat and simmer for 10-15 minutes (will take 30-35 minutes of the broken wheat) until wheat is tender and all water is absorbed.Serve with mushrooms and grilled fish.

Recipe : Grilled Tuna Steaks
Serves 3
Ingredients
2 Ahi Tuna steaks (about 1/2 pound each and 2 inch thick)
1 clove garlic,minced
1/2 teaspoon ginger,minced
1/2 teaspoon chili powder or cayenne pepper
1/2 teaspoon each of ground cumin and coriander powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil
2 tablespoon fresh lemon juice

Method
Rinse the steaks in cold water and pat dry.
Mix all the dry spices in a small bowl,add the minced ginger, garlic and oil.Rub the mixture over the steaks and let marinate for an hour.

Preheat the grill to 400 degrees F or grill pan to hot .

Place tuna on the hot grill and sear each side for 2 minutes for rare(slightly pink on the inside). If you like the fish well done, cook an additional 2 - 3 minutes on each side.Remove from the grill and let cool for 2-3 minutes before slicing.Using a sharp knife ,cut the tuna across into 1/2-inch thick slices. Arrange the slices over the Mushroom Bulgur wheat pilaf or other whole grain or bean salad,alongside the sauteed mushrooms.Drizzle the lemon juice over and serve.

I have never tasted sushi,but eating a rare cooked tuna is a good start,although Mr.Healthnut totally is against the idea of eating raw fish,I kind of like the tenderness in the rare.So,his steak was perfectly cooked for all good reasons.

This is my entry for WHB # 252 ,hosted this week by Winnie of Healthy Green Kitchen

Warning : It is not advisable for pregnant women or children to eat raw or seared fish cooked to rare.

PFB #1 : Health Nut in a Shell.

Project Food blog hosted by Foodbuzz is a thrilling challenge inviting all bloggers to show the best of their culinary skills.Even though on vacation past month I was very keen on participating in the challenge.Today being the last day of submission of the first challenge and also my first day back home,amidst the jet lag hangover and the unpacking mess,can't believe I could make the post happen.

In a nut shell here is what Healthnut is about.

Mom of two darling little boys(one of them with a sensitive immunity and respiratory condition) and a husband determined to control weight,change in diet besides a good exercise routine was essential for us.The discovery of health foods ,what I called the nature's best foods made the incredible difference in my family's over all health.

My interest in cooking was not a reality before tying nuptial knots.With minimal hands-on experience in kitchen,making 3 different meals a day was a challenge in itself.My initial dishes were mostly my mom's Indian style recipes.But not until birth of the blog couple of years back did I think beyond curries,explored other delectable dishes around the world.From Mediterranean African to French to Asian to regional American, the blog highlights 100s of recipes with unique fusion of flavors made using wholesome ingredients,fresh fruits,vegetables,herbs and spices.


Health Nut blog is not just about Global cuisine but also aims at educating the essentials of healthy cooking,reveals the secrets of good food by introducing the Nature's best list,the classification of nature's best foods;the foods that nourish and replenish body's defenses,an essential factor to stay healthy.
* The Fabulous 4 ingredients - Ginger ,Garlic,Extra Virgin Olive oil and Turmeric
* Heart healthy lentils and legumes
* Healing herbs
* Spices
* And other Nature's best foods including Wild caught fish,nuts,fruits and vegetables.


The uniqueness of my global recipes is of its preparation using the nature's best foods.Any unhealthy fat is either minimized or substituted with better fats.For instance butter,not bad when used in minimal quantities as recommended by your dietitian but an ingredient like margarine loaded with trans fats is better eliminated entirely from the diet.And further extra virgin or canola is preferred over saturated fats.In my quest for better ingredients I learned about the goodness of virgin pressed coconut oil,a healthier substitute for saturated fats.


I love variety in food - meat,seafood,whole grains,fruits and vegetables are all part of my recipes.Surprisingly I also present many recipes that are fit for restricted diets such are vegan,low cholesterol,low sugar ,gluten-free, dairy free ,eggless and low fat.I amaze myself by healthy appetizing makeovers such as these...


Meatless Soy "meatballs"


Sugar free Beat Diabetes brownies


Dairy free Coconut milk ice creams


Low fat baked goodies.


Eggless Mango cake

And many more.


I promote organic foods ,preferably from local farms as much as possible,for better food value.Home gardening also interests me immensely,there is nothing as tasty as fresh veggies picked from your own garden.



I also had the chance to review some great health products and health cookbooks like the super nourishing Genesis Today fruits juices,Fat free Chobani Greek yogurt,Xagave ,Stoneyfield Okios,Progresso light,Fruit2day,Dairy-free Silk Soy and Almond milk.


My very own food event - Health Nut Challenge is open to other bloggers to submit there creative healthy recipes depending on the theme.



A member of the one of the most exciting baking club on the web,the Daring Bakers sure got my baking passion to the its height of excellence.

Finally the blog also kindled the passionate photographer in me.Participating in photography events like CLICK! and DMBLGIT changed my perspective of food photography.Its true ,we eat with out eyes first, and presenting food beautifully is so much more important for me.


While I plan to continue in my objective here to educate about eating healthy to live healthy through unique appetizing recipes and strive to improve the quality of good food,I request my viewers to show there support by voting for Health Nut as the next Food blog star.

Update Sept 22 : Thanks for all your support.But it appears my entry did not reach before deadline and was disqualified.

Eggless Mango Chocolate Cake,Eid Delicacy 2

I don't dislike eggs ,but its good to experiment without them every once in a while to create a lighter calorie baked goodies.Also,for those with egg allergies(like my mom ) and on restricted diets this(and the previous) eggless bake wouldn't be a let down.


Talk about the star ingredient in the cake - the mangoes.The mango puree not just replaces the eggs but also adds to the sweetness of the cake.The fresh mango slices in every bite would make the cake a true mango indulgence.And of course the chocolaty touch with 100% cocoa powder cannot be substituted with any other ingredient.


Recipe Eggless Mango Chocolate Cake
Serves 6
Ingredients
1 cup whole wheat pastry flour
1 cup all purpose flour
1/4 cup 100% cocoa powder
1 teaspoon baking powder(alum free)
1/3 cup agave nectar or 1/2 cup brown sugar
1 cup mango puree unsweetened
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup reduced fat milk
1/4 cup canola oil
1/4 cup semi-sweet chocolate chips
2 ripe mangoes,sliced lengthwise


Method
Preheat oven to 350ºF and adjust oven rack to middle .Lightly grease and line a 8x8 inch round pan with parchment paper.Arrange in the pan,the fresh mango sliced in a flower pattern.
Sift all the dry ingredients in large mixing bowl,also mix in the chocolate chips.In another mixing bowl whisk together oil,milk,mango puree,vanilla and sugar.

Now combine wet and dry mixtures. Pour in the prepared cake pan and set in the oven for 30-35 minutes until toothpick inserted comes out clean.
Cool cake for 30 minutes and flip on to a plate.Peel off the parchment,slice and serve.Can be refrigerated for a week.



Hard to believe the cherished month of Ramadan is ending soon.Eid marks the celebration of recharged faith.Sweet delicacies of all kinds adorn the eid feasts,the cake would be such a pleasant addition.


Farewell to Ramadan and mangoes......

Eid Mubarak !

Vegan Almond Coconut Cookies , Eid Delicacy 1

The sumptuous Sheerkhorma and Saffron Sevia are definitely the classic delicacies served on the big holiday of Eid,but I also love to compliment the Eid feast with some adorable baked goodies.



These nutty cookies are ridiculously simple to bake and quite a treat on the special day.Did I mention these are also incredibly nutritious ?


Recipe : Vegan Almond Coconut Cookies with Dark Chocolate Drizzle
yields about a dozen cookies
Ingredients
1 cup fine shred coconut
1 cup fine ground raw almonds
2 tablespoon all purpose flour
1/4 cup Agave nectar
1 tablespoon sugar
1 tablespoon virgin pressed coconut oil
1/2 cup good quality semi-sweet chocolate chips

Method
In a large mixing bowl combine the coconut,almonds ,salt and flour.In another smaller bowl mix in the sugar,honey and melted coconut oil.Stir in the honey mixture in to the coconut mixture,combine well.
Preheat Oven to 350F.
Take a tablespoon of mixture,roll and slightly flatten the balls, lay on cookie sheet lined with parchment paper.Bake for 10-12 minutes,until lightly crisp on top.Let cool before drizzling the chocolate over.

Melt the chocolate in microwave,stir every 10 seconds until completely melted,add about a tablespoon of soy or almond milk and keep stirring to make the mixture smooth and glossy .

Using a spoon ,drizzle the chocolate all over the cookies.Can serve immediately.Or to store let cool completely,can be kept in refrigerator for over a week.