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

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.

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.

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.

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.

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.



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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)

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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.