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

Archives : March 2010

March 2Cocoa barley Bites

March 4Methi Sunflower Seeds Buns with Minty Barley Soup

March 7Bulgur Stuffed Bitter Gourd and Bitter Gourd Crisps

March 9Health Nut Challenge 5 : Crucial Cruciferous. Cauliflower Tabbouleh with Preserved Lemons

March 13Purely Chocolate Almond Meringue Cake with Dark Chocolate Filling

March 15Chickpeas Polenta(Panisse) With Olive and Sun dried Tomatoes

March 18Health Nut Challenge 4 Round up : Bitter Better Foods Bonanza

March 22Weekend Herb Blogging #225 Round up

March 23Rotini in Kumquat Jalapenos Compound Butter

March 25Peanut Butter and Plum Jelly Ice Dream. And Nut Butter Give Away


March 27Daring Bakers : Orange Tian with Kumquat Marmalade and Saffron Citrus Sauce

March 29Tunisian Breakfast Shakshouka(Eggs in Tomato Pepper Sauce) with Homemade Baguette

March 31Whole Grain Spanakopita(Greek Spinach Pie) from Scratch