Archives : February 2009

February 28Flourless Chocolate Cup cakes with No-Churn Pomegranate Ice Cream

February 26Sweet Potato Pie with Caramelized Nut topping

February 25Cauliflower rice :Brown or White?

February 24Orange Carrot Salad with Orange Blossom Water

February 23Fennel Tea(Saunf Chai)

February 20Investigating Trans fats.Margarine or Butter or Shortening? which is worse?.And Spiced-up Mini Peach Tarts

February 18Super Grain,Green Freekah Vegetable Pilaf

February 16Artichoke Hearts and Pimento Olive Pasta

February 13Strawberry Cobbler with Orange Frozen Yogurt.SweetHeart Award

February 12Pomegranate Tabbouleh :A Blogger Aid Cook Book Entry

February 10Almond Cocoa with Homemade Almond Milk(100% dairy free).Cow's milk Versus Almond Milk

February 7Methi Masala Roti(Fenugreet spice Flat Bread) with Lasun(Garlic) chutney

February 4Strawberry milkshake with Homemade strawberry syrup

February 2Saffron Orange Basundi

February 1Hachapuri With Olives Garlic Green Mung Stew

Almond Stuffed Dates

Dates
Abundant in the Middle East,sometimes referred as "Bread of the dessert" ,Dates are a bundle of nutrition.Prophet Muhammad(peace be upon him) recommended them as ideal food to break the fast ,for its has just the needed nutrition which our body needs after long hours of fasting in Ramadan.The Sweet dates were in fact the only fruit ,Maryam(May Allah be pleased with her),the mother of Prophet Jesus(peace be upon him) had taken to rejuvenate herself after the exhaustion of labor and delivery.The fruit also has stimulants that strengthen the muscles of the uterus, which helps with dilation at the time of delivery and reduces the bleeding after delivery.They are also beneficial for the new born babies,as it enriches the mother's milk.

Almond Stuffed Dates

On visit to Holy cities of Makkah and Madinah,the travelers never miss buying the the sweet dates of Madinah stuffed with whole almonds,a perfect gift for family back home.I was fortunate to get this delightful gift on many occasions.

The sweetness of dates pair perfectly with the bland nuts. Almonds are my most favored nuts,I've learned so much about its nutrition benefits ,that's it clearly one of the best nuts. For long I just knew of using them in gravy ,breads or tossed in to salads,then most recently the almond milk .Since I frequently make the almond milk,and always have to find ways to use its pulp leftover after straining out the milk.Stuffing the dates with this left over almond pulp turned out to a perfect dessert.Extra flavor from saffron and roasted pistachios enhances sumptuousness of the dessert,soon to become one my favorite simple sweet treats.

(Recipe adapted from myrecipes
Ingredients
12 Medjool dates ,lengthwise slit and pitted
1/2 cup raw almonds
1/4 cup milk
pinch of saffron strands
1/4 cup roasted pistachios,coarsely ground.

Method
Soak the almonds over night in clean cold water.Next morning skin them and grind to a fine paste,add about 2 tablespoon of water to make the paste.
Warm the milk in a small saucepan,stir in the saffron and the almond paste,cook on low heat until mixture is dry.When all dry,mix in the pistachios,reserve a tablespoon to sprinkle later.When cool enough to handle,stuff about a teaspoon full of mixture in each of the dates.Sprinkle with reserved pistachios and serve.

The Almond stuffed dates are my entry for Weekend Wokking : Almonds,host of the month is Darlene of Blazing hot wok.

Daring Bakers Challenge February: Flourless Chocolate cup cakes with No-Churn Pomegranate Ice Cream

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

The flour less chocolate cake was total chocoholic's delight,reminded me of the Chocolate Espresso Mousse cake I baked earlier,that was also flour-free.I don't miss making low-fat recipes whenever possible,since I already experimented this kind of cake with no-fat I use just quarter of the fat as mentioned in the Original Daring Baker's recipe,it worked just fine for me.
For the Ice cream thankfully we were allowed to choose our own flavor,Pomegranate was ultimate pick.Since fresh fruit is not in season I choose the store-bought 100% Pomegranate Juice.To make it easier I made a No-churn Ice-cream that does not require the Ice-cream maker.
Bringing the Ice cream together with Cupcakes was a little messy,but worth the effort.These Frozen Cupcakes would make a perfect dessert on hot summer days,speaking of warmth,its still predominantly chilling here,and I'm yearning for a warm change.



Flourless Chocolate Cupcakes
Recipe from Sweet Treats by Chef Wan

Makes 10 Medium cupcakes

Ingredients

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
2 tablespoons of unsalted Organic butter
5 large Organic eggs ,separated

Method
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling,line with the muffin pan with parchment cups or spray a little non-stick spray.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into the prepared muffin pan, the batter should fill the cups 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until crust appears like brownie cake.The cake will puff up considerably but will collapse later.
10.Get the cup cakes out and cool on a rack.

Recipe adapted from Nigella's recipe.And David Lebovitz's method of making Ice cream without machine.
No-Churn Pomegranate Ice Cream
3 cups of pomegranate juice,preferably POM
2 cups Coconut milk(or use 1 cup half & half milk and 1 cup light cream)

Method
Whisk the cream with the juice until soft peaks forms.Transfer in a freezer proof container,cover tightly and place in freezer.After about 30 minutes,while the mixture is just starting to set ,stir and return to the freezer.Repeat this 3-4 times i.e every 30 minutes until mixture is almost frozen takes about 2-3 hours.Cover and keep in refrigerator until time to serve.


Assemble the cupcakes and Ice cream
Check out this cool page,which gave me the idea of making Ice cream cupcakes.
After the cup cakes are completely cooled,removed its parchment cups if used.Transfer cupcakes back to the muffin pans,even out the surface,since the chocolate cupcakes were a little hallow on the inside after baking,I simply had to lightly press it until almost half full.Cover with plastic wrap and freeze the cupcakes for at least 2 hours until hardened.
Get the Ice cream out ,let sit for 30 minutes until softened to work with.After the cupcakes are frozen,scoop the ice cream and set over the cupcakes just until the cups are full.Cover and return to freezer,let set for 2-3 hours before trying to get it out.Warm a small sharp knife under hot running water ,run the warm knife along the edges of the ice cream cupcake until it’s easily lifted out of it’s tin.

Serve
I made some pomegranate syrup,by reducing 1 cup Pomegranate juice with a tablespoon of brown sugar to 1/2 a cup.Cool completely before drizzling on the cupcakes.Garnish with fresh berries,I used the tangy sweet blackberries.

Thank you Wendy and Dharm for the Sweet Chocolaty challenge.Check out how other Daring Bakers have whipped up this delectable delight.

Sweet Potato Pie with Caramalized Nuts topping

I reserve decadent pies just for potlucks or parties,if I happen to bake one just for ourselves,my hubby's(with exceptional sense of smell and aversion for solid fats) first query would be "Did you add butter in it?!",yes obviously, who ever heard of a pie without butter or shortening?,then he would just eat a miserly little piece,and the rest is for me.I have a very small appetite for desserts,can't eat the small kind for a fortnight.Hence to be on safer side I bake the full-size pies just for festive or special gatherings.So I took this wholesome pie for a potluck ,though its missing my favorite element in a dessert,that is chocolate,but with sweetness from potatoes,spices and caramelized nut topping this pie was just as delicious. Omitting eggs and using cornstarch is an option too,like I did in my Eggless Chocolate Pumpkin pie.

(Adapted from Elise's Original recipe).


Ingredients
For Crust
3/4 cup all purpose flour
3/4 cup Whole wheat flour
4 tablespoon(1/2 a stick) Organic butter, cold and cut in small cubes
1/2 teaspoon salt
1/2 teaspoon ground spices mix,I used cinnamon and cloves.
1/2 cup ice cold water


For Filling
2 1/2 cups Sweet potato puree(see how to cook sweet potatoes?)
1/4 cup brown sugar
1/2 teaspoon ginger powder or 1/8th of a teaspoon of fresh grated ginger
1/2 teaspoon Cinnamon or Pumpkin Spice(mixture of ground nutmeg,cloves and cinnamon)
2 large Organic eggs


For Caramelized Nut topping
3/4 cup mix of roasted nuts,roughly chopped [I used pecans,almonds and pistachios)
1 tablespoon Organic butter,use the light kind if desired
2 tablespoon brown or white sugar

Method

Prepare the dough
Sift the flours,salt and cinnamon in bowl. Mix in the butter,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. 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 350F
Unwrap the dough. Spread some all purpose flour on work surface and using a rolling pin, roll out the dough in to size just bigger that your pan size(9 inches).Transfer the rolled dough to the pie or tart pan.Press gently to smooth it out and poke some holes using fork to prevent it from rising.
Bake the crust for in the middle rack of the oven for about 15-20 minutes until the crust is lightly crisp.
Bake the pie
Mix all the filling ingredients,crack the eggs in mixing bowl,stir in the puree ,sugar and spices. Pour it on the baked crust and spread evenly using a spatula. Bake about 40-45 minutes until the filling is firm.Cool completely before spreading the nut topping,at least an hour.

Prepare and Spread the topping
Melt the butter in a pan at medium heat,add the sugar and stir.after about 2 minutes when the sugar get slightly bubbly and brown, add in the nuts and stir to combine.Turn off the heat ,allow the mixture to slightly cool about 1 minute.Then spread over cooled pie ,serve when topping is set.


The Sweet Potato Pie is my last entry(besides the 1,2,3 entries)for Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Speaking about Nuts,If you are nuts about them just as much as I am,stay tuned with the Let Go Nuts food event at Served with Love blog,the nuts in focus this month are Walnuts and Pecans.This pie along with the Mushroom Walnut Soup,Vegan Banana Walnut Bread and Cherry Nut Crescents are my entries for the event.

Cauliflower Rice : Brown or White?

For someone(like me) used to eating soft white rice at all times,the switch to nutty brown rice a little challenging and also expensive ,considering its low supply and relatively higher price.But makes me wonder, shouldn't the brown rice be cheaper,because it involves lesser processing than its white make over,saving the energy costs of Industrial milling and process of fortifying with synthetic vitamins?.
Be surprised,read the details of health benefits of whole Brown rice.
Clearly what remains in the white rice ripped off of its nature's best nutrients including fiber to negligible amounts is mostly starch,another culprit of unwanted weight gain resulting in aliments like diabetes and increase in cholesterol.Whole grains on the other hand are known to keep you fuller longer,reducing the cravings of eating between the meals.
So did I make the complete transition to Brown rice after learning its goodness?Just partly(cause of my picky tastes),but I have limited the white rice to smaller portions.As for Mr.Health Nut who is totally ga-ga over such whole foods ,always prefers the nuttiness of brown rice to the fluffiness of white rice.

Brown Rice Cooking and Storage
The brown rice takes longer to cook,soaking it before cooking helps in lessening the cooking time.The storage life of brown rice is shorter than white rice because the natural oils in the grain requires it to be stored in air-tight container and refrigerate for longer shelf-life.

Cauliflower Brown Rice

White Cauliflower ,unlike the white rice is totally wholesome and is considered a cancer fighting super food.The cauliflower brown rice with cauliflower cooked while still crunchy, makes a healthful meal.I cooked the rice and vegetable separately,if you prefer veggies softer ,then cook the rice with veggies like in this pulov recipe.

Ingredients
2 cups Organic Brown Rice
1/2 a medium onion,chopped
1/2 cup carrots,sliced
2 cups Cauliflower florets
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
3/4 teaspoon ginger garlic paste,or 1/2 a teaspoon each of freshly minced ginger and garlic
1 teaspoon cumin seeds
2 green chillies
1 tablespoon Extra Virgin Olive Oil
2 tablespoon fresh herbs like mint,cilantro or parsley, chopped.
1 tablespoon lemon juice,freshly squeezed

Method
Wash rice and soak it for 15 minutes.Heat oil in a saucepan on medium heat flame. Add chopped onions ,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. saute for a minute with turmeric and other spices. Add the cauliflower ,cover and cook for 10 of minutes until tender,I like it a little crunchy.
In mean time bring 4 cups of water to boil in a skillet with lid,drain the water from rice and drop carefully in the boiling water.Season with salt.Cover and let cook until tender about 25 minutes for brown rice and lesser for white rice,until water is all soaked up or drain any excess water using a colander.
Mix the cooked rice ,lemon juice in the cauliflower mixture,let cook for another 4-5 minutes until flavors come together.Garnish with fresh herbs and spring onions,serve warm with tomato Chutney.

This recipe is off to JFI event started by Indira of Mahanandi, Cauliflower is the Ingredient in focus for this month.

Orange Carrot Salad with Orange blossom(orange flower water)

The citrusy Orange carrot salad with the piquant Orange blossom is another one of those heart-healthy feel-good Mediterranean salads with fresh,dried fruits,nuts,herbs and vegetables with splash of flavorful olive oil.The Orange blossom(Orange flower water)is the most unique ingredient in the salad,made by distillation of fresh bitter-orange blossoms.Must be available in most Mediterranean or Middle Eastern food stores.
Served with whole grains like brown rice or green freekah,this salad makes a healthsome meal.

(Adapted from Elise's Original recipe).

Ingredients
2 Oranges(Navel or Valencia)[you could also use Grapefruit]
1 cup Carrots,Shred
1/4 cup dried fruits like Cranberries or Raisin or Cherries
1/4 cup roasted nuts like almonds,pecans or walnuts
1 tablespoon Olive oil
1 Tablespoon freshly squeezed lemon juice
1 tablespoon orange flower water
1/4 teaspoon each of ground cinnamon and cumin
1/4 cup freshly chopped herbs like Mint,Parsley or Cilantro


Method
Segment the oranges and mix all the ingredients in large salad bowl.Let sit in fridge for an hour for flavors to infuse then serve with a whole grain like,Green Freekeh Pilaf.
We loved this salad so much that I made it twice last week.Below is the picture of simpler version of the salad without the dried fruits and nuts.

The Orange Carrot salad is also off to Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Beauty Update
My blogger friend Sangeeta gives this useful beauty tip,thanks dear:)
The Orange blossom is also a very good skin toner,use it in face pack just like rose water.

Fennel Tea(Saunf Chai)

Fennel seeds are known to aid digestion.It not uncommon to be served with these aromatic seeds at the end of a masala(Spicy) Indian meal.Although this excellent mouth refresher can simply be chewed to get the most of its benefits ;its freshening taste can also be used to make fennel tea,which is soothing for sore throats and also relieves any discomfort from bloating or indigestion.Read more of it benefits here.

Ingredients
1 tablespoon Fennel seeds
1 teaspoon dried peppermint leaves or 6-8 fresh peppermint leaves[or use a teaspoon of green tea leaves or black tea powder]
1 teaspoon honey
2 cups of water

Method
Bring water to a slow boil and add the fennel seeds and pepper mint leaves .Brew for about 10 minutes on medium-low heat,strain ,mix in honey and serve hot or warm.

For more refreshing fennel seeds recipes join in Think spice...Think fennel seeds at Ivy's Kopiaste...to Greek Hospitality.The Think Spice... food event was started by Sunita's world.

An Interesting Health benefit of Fennel Seeds
Blogger friend Sangeeta reminds us that diuretic properties of fennel seeds are effective in curing Urinary tract Infections cause due to a bacteria called E-coli.Read more here and here.thanks sangeeta:)