Whole grain Spanakopita(Greek Spinach Pie) from scratch

Sumptuous Savory Pies like these are staple in Greek cooking.Thanks to Ivy and her clearly explained recipe I was able to recreate her traditional whole grain Greek Spanakopita(Spinach Pie) from scratch.

A short cut for the crust is to use the store-bought phyllo.In the mood for a more wholesome pie,and prior experience of rolling tissue-thin strudel dough ,I was willing to take the tougher route.Rolling each sheet with passion for good food.Gladly the result was worth every muscle,a flaky and absolutely filling pie.Be sure the whole wheat flour is fine ground ,or the whole wheat pastry flour should also be good.

Not to mention the filling is generously green ,mild tasting spinach in combination of other sharp or bitter greens and sprinkle of chunky salty Feta cheese.
Recipe : Whole Wheat Spanakopita from scratch adapted from Ivy's Original recipe at Kopiaste... to Greek Hospitality

Serves 4
Ingredients
For the Pie Filling
2 pounds fresh spinach ,rinsed
2-3 cups of other mixed greens and herbs(I used Escarole,Kale,Parsley,Oregano and Fenugreek)
1 medium onion or 2 shallots ,finely chopped
1 medium Leek or 4 spring onions, finely chopped
2 teaspoon extra virgin olive oil
2 big cloves garlic,peeled and chopped
2 Organic Eggs(vegan substitute : 1 cup tofu or 1/4 cup flax seed meal),lightly whipped(reserve a tablespoon for brushing on pie)
3/4 low-fat Greek Feta Cheese ,crumbled
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt

For the Crust
2 1/2 cups Fine ground Whole wheat flour
4 tablespoon Extra virgin olive oil,divided
1/2 teaspoon sea salt
1 teaspoon vinegar
1 cup water(more or less)

Method
Prepare the Dough
Combine the flour and salt in a large mixing bowl. Mix the water,2 teaspoon oil and vinegar in a measuring cup. Add the water/oil mixture to the flour and make a soft dough and knead for 2 minutes. Make sure it is not too dry, add a little more water if necessary.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30 minutes.

Prepare the filling
Heat oil on medium in a large pan, add the garlic,saute for 10-20 seconds until aromatic.Add the onions,leeks,salt,pepper and saute 3-4 minutes until onions are translucent.Now add in the greens and increase the heat on medium-high,and constantly stir and cook until greens are wilted and most water is soaked in 6-8 minutes.Turn off the heat and after completely cooled,mix in the eggs and feta cheese.

Roll the dough , assemble and bake
Sprinkle some flour on your work surface and also on the dough.Divide the dough into smaller portions,depending on the size of sheets needed and the baking pan used.
One can certainly use a pasta machine to roll the dough.A more traditional method is rolling by hand.Use a longer rolling pin for better results.Shape each small portion into a ball and then flatten into a disc.Roll it very thin ,longer than the diameter of you baking pan.Brush about 1 teaspoon of oil over the rolled sheet of dough.Now roll the remaining portions of the dough and place each over the other ,be sure to brush with oil between them for a flaky crust.
For the base crust,I used 4 rolled sheets of dough and 3 for the top crust.
Preheat oven at 180 degrees C (350F).Brush the baking pan(8x8 inch) with oil and gently place the 4 rolled sheet over the pan and press slightly until it touches the base of the pan all around.Now place the prepared spinach mixture and spread evenly.Cover with 3 rolled sheets of dough.Bring together both the base and top sheets,fold and press to seal it completely.Use a sharp knife to score on top in triangular portions.
Brush with reserved whipped eggs all over the pie.Bake for 25-30 minutes until the top is golden brown.Cool on rack for 15 minutes. Slice and serve.



The traditional Greek pie is my entry for AWED : Greek event,hosted by Curry leaf.

Savory Tarts with Ginger Sauce

These are a great addition to any party! I made a batch ahead of time on a rainy day and froze them for an easy appetizer.

1/2 cup unflavored whey
3/4 cup blanched almond flour
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 cup butter
2 TBS water(just enough to hold dough together)
1 additional large egg (to brush on pastry)

Filling:
Fill with crab, pesto, cheese, ground nuts or olives, or any combination thereof. Brush the tops with additional egg wash and sprinkle with poppy or sesame seeds if desired. I used crab and dipped it in a Ginger Sauce (recipe follows).

Preheat the oven to 350 degrees F (200 degrees C). In a medium bowl, stir together the whey, almond flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water to form a stiff dough.

On parchment paper, place 10 balls of dough a few inches apart. Shape with hands into rectangle shapes (This recipe will make a batch of 16 2 1/4″ x 3″ rectangles or ovals.).

Beat the additional egg and brush it over the entire surface of the rectangles. Even the “insides” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/8-inch perimeter around it. Fold the other side over and using your fingertips, press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts. You could either freeze the filled tarts or bake them at this time.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become fluffy pillows instead of flat toaster pastries (my mistake number 1). Bake for 10-12 minutes in the preheated oven, until edges are lightly browned. Cool in oven to crisp up.

Nutritional Info for the WHOLE Batch: 995 calories, 18 carbs, 9 fiber

Pop Tart Minis: These are tough, but totally worth it for a cocktail party!

GINGER SAUCE:
1 TBS peeled and minced ginger
1/2 cup macadamia nut oil
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4 inch pieces
Celtic sea salt to taste
2 TBS aged tamari or soy sauce
1 tsp sesame oil

To make the sauce, stir together the ginger, oil, scallions, and salt in a bowl. The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.

Tunisian Shakshouka(Eggs in Tomato Pepper sauce) with Baguette

March was Tunisian Special in Walima Cooking Club.Beautiful small oasis along the Mediterranean African coast,Tunisia has immense diversity in both food and culture.The cuisine is a pleasing potpourri of flavors influenced by the neighboring African and European cuisines.
Recipe : Tunisian Shakshouka(chakchouka)
An absolute scrumptious Egg dish,Shakshouka is a well-known breakfast meal in North Africa.Eggs are poached in a simmering sauce,with medley of vegetables.Tunisians love spice,the heat in this dish is dominated by hot harissa.For variation,eggs can be replaced with different kind of animal or plant protein or made just with vegetables like the ratatouille.
Complemented with a crusty home made bread,the whole grain french baguette was the best match.

serves 4
Ingredients
3 Tomatoes, peeled, seeded and diced
2 Green and red bell peppers, sliced(can use other vegetables like eggplants,potatoes and zucchini)
1 teaspoon cumin seeds
1 tablespoon Paprika
1 Medium Onion, thinly sliced
2 cloves Garlic, minced
1 tablespoon extra virgin Olive oil
1 tablespoon Harissa
1/2 teaspoon sea salt.
4 large Organic Eggs
some fresh parsley,finely chopped

Method
Heat the oil in a deep skillet over medium flame. Stir in the cumin seeds, paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.

Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers,harissa,1 cup water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

Serve with crusty bread like Baguette.




Variations
Add a few olives and capers and eliminate the eggs.


Recipe :Whole grain French Baguette

Ingredients
2 1/2 cups of Whole wheat flour(fine ground)
1 pack rapid rise yeast,about 2 teaspoon
1/2 teaspoon sea salt
1 tablespoon Extra virgin Olive oil
3/4 cup warm water

Method
Dissolve the yeast in warm water and allow the yeast to rise and get frothy, about 10 minutes.In a large bowl combine the flour, salt and oil. Add the yeast mixture and knead until well combined and smooth.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 2-3 hours.
Preheat oven to 400F.
Punch down the air from the dough.Knead for a minute.Then divide the dough in to 4 equal portions.Roll each in to long rectangular shape place on a greased baking sheet,make deep diagonal slashes across loaves,cover with a kitchen towel and proof for another 30 minutes by allowing to rise one last time before baking
Bake for 15 to 20 minutes until golden brown on top.Let cool completely before slicing with serrated knife.Great for dipping in soups and stews.Also makes hearty crusty sandwiches.

Daikon Chips

1 large daikon
1/4 cup coconut oil (or sesame oil)
Celtic sea salt (to taste)

Slice the daikon into 1/4 inch slices. In a large frying pan to medium and add half of the oil. Once the oil is hot, place the medallions in a single layer in the pan. Fry until they start to turn golden brown on the edges. Flip them, and cook until golden brown on the other side. Remove from heat, and arrange on a paper towel, sprinkle with a little salt, and enjoy!

NUTRITIONAL COMPARISON (per 1 cup):
Potato = 166 calories, 28 carbs, 4 fiber
Daikon = 30 calories, 2 carb, 1 fiber

Cheetos AND Facts on FOOD DYE

I know these sound crazy, but it really works! And MUCH healthier for you than regular Cheetos. Americans consume five times as much food dye as they did 30 years ago, according to the Food and Drug Administration. But the trend in other countries may be turning. British arms of General Mills, Kellogg, Kraft, Mars, and McDonald's, for example, use few or no dyes. In Europe, their "FDA" is requiring any food item with the yellow dye found in Cheetos, Doritos, or Goldfish crackers to have a WARNING on them! "May have an adverse effect on activity and attention in children." So how do we get this yellow dye? In the United States, it's two synthetic food dyes: Red 40 and Yellow 6. In England, it's pumpkin and carrot extract. At a U.S. McDonald's, the strawberry sundae gets its color from Red 40. In England, the red comes from (surprise!) real strawberries.

"HEALTHIFIED" CHEETOS
3 egg whites
1/8 tsp cream of tartar
1/2 cup freshly shredded cheddar cheese (frozen)
Parmesan cheese (if desired)

Preheat oven to 300 degrees. Put the frozen cheese in a food processor/blender and chop, until it's in tiny little pieces.

In a mixing bowl, whip the whites with cream of tartar until VERY stiff peaks form. Sprinkle the chopped cheese, on top of the egg whites. Then, with a rubber spatula, fold the cheese into the egg whites, VERY CAREFULLY, being careful not to disturb the fluffy whites, but thoroughly spread the cheese, throughout.

Carefully place the mixture into a large Ziplock baggie, cut a ½ inch hole in the corner of baggie. Gently squeeze onto cookie sheet in CHEETO-like shapes. I would suggest using a sheet of parchment baking paper, to line your pan, but if you don't...grease the pan. Lightly sprinkle grated parmesan cheese, on top of each puff.

Bake at 300 degrees, for 20-30 minutes. The longer you can bake them (without them getting too brown), the crispier they will be. For even crispier puffs, turn off the oven, and leave them in the oven for at least 30-minutes. Store in a tightly sealed, air-tight container. Makes 6 servings.

NUTRITIONAL COMPARISON (per serving)
Store Bought Cheetos = 160 calories, 15 carbs, 1g fiber
"Healthified" Cheetos = 45 calories, trace carbs, 0 fiber

Orange Tian with Kumquat Marmalade and Saffron Citrus sauce

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.


Orange Tian is a dessert sure to tickle your taste buds with sunny citrus flavor shining through in every layer.The dessert is made of 4 luscious layers: a pate sablee with orange marmalade, a cream layer topped with fresh orange segments and served with an orange sauce.The dessert is assembled upside down and unmolded,so that the bottom layer (the orange segments) becomes the top layer.We had the liberty to use any kind of citrus and fortunately I had access to a range of citrusy delights,I went for distinct citrus element in each layer.With Orange and Grape fruit in the segment layer,followed by orange blossom in the cream,finally kumquat marmalade over the zesty pate sablee.


Recipe : Orange Tian with Kumquat Marmalade and Saffron Citrus sauce
A notable change I made for the cream layer is of use agar-agar(the extract from seaweed available in most Asian markets),vegan substitute for gelatin to stabilize the light cream,it worked perfect.Also I did not treasure any cookie cutters,so for molding ,the used olive tin cans were an economical substitute.Just had to carefully cut the other end of the can like the opening end.



Makes 8 round desserts(about 3 inches diameter)
Ingredients
For the Pate Sablee
All-purpose flour 1 /2 cup(200grams)
Baking powder(alum-free) 1 teaspoon(4 grams)
1 Organic Egg
2 tablespoon dark brown sugar or palm sugar
1 tablespoon unsweetened cocoa powder(optional)
1 teaspoon Orange zest
Unsalted butter 2 tablespoons ice cold, cubed
Salt 1/3 teaspoon


Directions:
Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
In a separate bowl, add the egg, orange zest and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.
Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogeneous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.
Roll out the dough onto a lightly floured surface until you obtain a 1/4 inch thick circle.
Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

For the Kumquat Marmalade or Orange Marmalade:
Freshly pressed orange juice 1/4 cup + 3 tablespoons; 3.5 oz; 100 grams
8-10 kumquats or 1 large orange
pectin 5 grams
1/4 cup brown sugar or palm sugar

Method
Finely slice the kumquats or orange. Place the slices in a medium-sized pot filled with cold water.
For kumquats no blanching is required ,cook 20-22 minutes until tender.
For Oranges ,Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.Once blanched 3 times, drain the slices and let them cool.

Once they are cool enough to handle, finely mince them(kumquats or oranges).In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).
Transfer to a bowl, cover with plastic wrap and put in the fridge.

For the Orange Segments:
For this step you will need 4 oranges and 1 large Grape fruit or 6 oranges.

Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.


For the Saffron Citrus Sauce :
2 cups fresh squeeze Orange juice
2 tablespoon brown sugar or palm sugar
pinch of saffron
1/4 teaspoon agar-agar(for thicker sauce)

Place the juice ,saffron and sugar in a pan on medium heat and begin heating it.Reduce to 1/2 its original quantity and dissolve agar-agar for a little more thicker sauce.Cool in fridge.


For the Light Cream :
Light cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
2 tablespoon Agar-agar or 1 tsp Kosher\Halal unflavored Gelatin
1 tablespoon of confectioner's sugar
1 teaspoon Orange blossom water

Bring the milk to a slow boil,add the gelatin or agar agar,stir well and cook until completely dissolved.Turn off heat.Mix in blossom water.Let cool just until the mixture starts to set.Then proceed to layering it.

Assembling the Dessert:
Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.

Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.

Drain the orange segments on a kitchen towel.

Have the marmalade, whipped cream and baked circles of dough ready to use.

Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snugly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.

Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of prepared cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.

Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.

Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.

Place the desserts to set in the freezer to set for 10 minutes.

Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.


Check out other daring beautiful attempts of Tian at DB blog roll.

Peanut Butter and Plum Jelly Ice Dream.And NutButter Giveaway.

Nut Butters(Almond and Peanut),are staple spreads on my everyday sandwiches that I absolutely cannot do without.Recently a representative of MaraNatha Nut Butters contacted me to try and talk about their Peanut Butter.I was shipped 2 free sample Jars of All-natural MaraNatha Peanut Butter.Creamy and smooth,the nutty butter did not last long,my family is big on nut butters,one of the Jars was licked clean in few days,mostly on lunch box sandwiches.With the second Jar,I had to try something different,something that celebrates the warmth of the season.Racheal's Dairy-free Ice Dream with PB seemed fitting,time was right to revive the frozen treats in her cookbook,some of them I totally enjoyed last season.


Recipe : Peanut Butter and Plum Jelly, adapted from Rachel Albert-Matesz's Ice Dream Cookbook.

Ingredients
1 1/2 cup Peanut Butter(I use MaraNatha,can also use Almond Butter or Cashew Butter )
1/2 cup low-sugar fruit Jelly(I use homemade Plum jelly)
1 3/4 cups (one 14 ounce can) unsweetened lite coconut milk (preservative-free).
1 medium-size ripe banana, peeled
1 tablespoon virgin-pressed coconut oil or palm shortening
2 tablespoon honey or agave syrup or maple syrup
1 tablespoon Dark brown sugar
1/8 teaspoon finely ground, unrefined sea salt

Method
1-Gently melt coconut or palm oil in a small saucepan over low heat.Add the sliced banana and brown sugar.Let caramelize for 2-3 minutes.Turn off heat and cool.


2-Transfer the banana mixture into a blender, vita-mix or food processor. Add the honey, peanut butter,sea salt, and coconut milk. Blend until smooth.

3-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.Meanwhile ,stir 1-2 teaspoon of water in the fruit jelly to loosen it up.cover and refrigerate.

4-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

5-When done,spoon 1/4 of the forzen dessert in to freezer-safe container.Spoon a layer of diluted fruit jelly evenly over the Ice Dream.Top with another layer of Ice Dream.Continue layering Ice Dream and fruit jelly in the same way,ending with a layer of Ice Dream.Cover and freeze for atleast 3 hours,until firm ,before serving.

6-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Without the Ice cream machine method
If you don't have an Ice cream machine.After the step 4,transfer the Ice Dream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Proceed from Step 5 above.


PB and J Ice Dream Sandwiched between Rye Bread Crisps

MaraNatha Nut Butter Give Away !

MaraNatha makes a variety of protein rich, organic and natural nut and seed butters, including classic peanut butter, almond, cashew and macadamia butters and sesame tahini.Find them all here.

To get everyone excited to try healthy nut butters in 2010, MaraNatha has launched a new promotion to help save on their products. Simply visit http://offers.maranathafoods.com/ and sign up for the e-newsletter and you’ll receive a coupon for $1.00 off any MaraNatha product. By spreading the word to three or more friends, you can receive a $2.00 off coupon.
Thoroughly satisfied with the quality and taste of the sample peanut butter,I bought more of MaraNatha Nut butter from a retail store near me(Costco).You could also order them Online.

As for the exciting giveaway,MaraNatha is also offering Coupons for 4 free MaraNatha Nut Butter jars, $20 value!,to one lucky winner .To be eligible for this delicious offer,just leave a comment below about "Your favorite spread on Sandwiches or Crackers".Winner will be selected on April 10th.Good luck!

Granola Bars

Here is a recipe that works great for camping trips or vacations where you need a healthy snack, but don't have a cooler. This would also work for an "emergency" snack while stuck in traffic! I suggest to make a large batch and keep some in the freezer.

1/3 cup macadamia nuts
1/4 cup pecans
1/4 cup ground almonds
1/4 cup shredded flaked coconut (unsweetened)
1/2 cup vanilla egg white or whey protein
1/8 tsp Celtic sea salt
1 tsp Pure vanilla extract
1/3 cup natural peanut butter (I would use more next time, but I love peanut butter!)
3 TBS Erythritol and 1 tsp stevia glycerite
2 eggs
1/4 cup vanilla almond milk (or real cream)
2 TBS cocoa powder

Place the pecans, macadamia nuts and almonds in a food processor, and pulse a few times until you have a mix of fine nut powder and some larger nut chunks. Variety in size is good. Add the rest of the dry ingredients. Melt the peanut butter a little bit — 15 seconds in the microwave should do it. Add the eggs, peanut butter, and almond milk. Mix until thoroughly blended. Pour the batter into a greased non-stick or parchment paper-lined 8″ square pan. Smooth it out so it even all the way to the edges. Bake at 350° for 30 minutes. Fresh out of the oven, cut into rectangles. Store in an airtight container. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Clif Bar = 250 calories, 43 carbs, 5 fiber
"Healthified" Bar = 191 calories, 5 carbs, 2 fiber

Easy Casserole

A few weeks ago, I was on Showcase MN television show making a healthy pizza. After the show, I didn't want to waste all the ingredients I just used (because we didn't actually bake a pizza on TV, I had one pre-made). So I put the toppings in a tupperwear, and I stopped at Trader Joe's on my way home to pick up frozen artichokes. I threw everything in a casserole dish and viola! A pizza casserole that took about 2 minutes to throw together!

1 bag frozen Artichoke hearts (from Trader Joe's)
3 links of chicken sausage (Bolinski's Organic)
1 package of sliced mushrooms
1 green pepper
(AND any favorite pizza topping)
1/2 jar No Sugar Marinara Sauce (no soybean oils either!)
2 cup mozzarella cheese (shred your own please:)

Place artichokes in a lasagna pan. Cut up chicken links into 1/4 inch pieces. Top with mushrooms and peppers. Cover the yummy goodness with marinara sauce, top with cheese.

Bake at 350 degrees for 30 minutes and enjoy! Best results are if you let it rest for 15 minutes after baking to let the juices set in.

NUTRITIONAL COMPARISON:
1 cup White Pasta = 246 calories, 43 carbs, 5 fiber
1 cup Artichoke Hearts = 40 calories, 6 carbs, 4 fiber

Rotini in Kumquat Jalapeno Compound Butter

Enlarged to entice,kumquats are miniature oranges with completely edible aromatic peel and tart juicy center.Almost the size of large grapes ,these are perfect pop-in-your-mouth snack.I fancied them to create exciting eats.Here is the compound butter for starters.


Why compound butter with kumquats? Also ,isn't butter the unfavorable ingredient of a Health Nut?.Not really,dietitians recommend up to 2 tablespoon of daily serving of butter for those without diagnosed heart disease and a tablespoon(30mg) for those with the heart condition.For the following recipe I use pure butter,that is Organic.Or a good butter substitute for those watching fat calories.As for the flavoring,the Kumquats blended ,gives the zesty kick and the sweetness of the juices complements well with the heat from chili peppers.The fusion butter can be savored as a spread on whole grain crackers,toast or used to flavor up grilled fish or pasta.

Recipe : Kumquat Jalapenos Compound Butter
Ingredients
1 stick Organic butter(cut in cubes) or 1 cup(4 ounce) butter substitute(I Can't Believe It's Not Butter or Smart balance)
1 big or 2 medium Jalapeno,seeded and chopped
3-4 kumquats ,rinsed ,seeded and chopped
1 tablespoon parsley,chopped
1 tablespoon extra virgin olive oil

Method
Process the jalapenos,kumquats,parsley in a food processor until finely chopped.Add in the butter or butter substitute and blend until well combined,takes longer if using real butter.
Remove from the processor,place on a parchment paper or plastic wrap,shape in to a log.Chill for an hour or two,longer for the butter substitute.

Recipe : Rotini with Stir-fry Vegetables and Kumquat Jalapenos Compound Butter

Use whatever form of pasta in the pantry,rotini boxes were surplus in mine.The amount of compound butter can be doubled,1 tablespoon is for strictly keeping the fat calories under dietary guidelines for those with heart condition.Cooked together with copious serving of vegetables this an comforting pasta meal.

Serves 2-3


Ingredients
1/2 pound Whole grain Rotini pasta.
1/2 pound Stir-fry mix Vegetables(beans,sugar snap peas,broccoli,carrots,peppers and mushrooms)
1 tablespoon Kumquat Jalapenos Compound Butter(recipe above)
2 big cloves garlic,finely chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
2 tablespoon fresh parsley,finely chopped
few slices of fresh kumquats for garnish

Method
Cook the rotini pasta until al-dente as per the package directions.Drain.
While the pasta is cooking, heat oil in sauce pan on medium heat,add the vegetables and garlic saute for few minutes 6-7 minutes until tender.Season with salt,pepper and herbs.Mix in the cooked pasta and compound butter,saute another 2-3 minutes.turn off the heat.Garnish with fresh kumquat slices and serve.

The Kumquat compound butter is my entry for 5 star make over : Compound butter and the pasta for Presto Pasta Nights,host of the week is Our Taste of Life

Weekend Herb Blogging #225

Janet(Canada) of Taste Space,baked the Hearty Grain Filled Peppers ,adapted from a Health Cookbook ,the peppers are stuffed with well-seasoned wholesome bulgur ,and made more appealing with topping of fat-free yogurt and toasted pumpkin seeds.


Tigerfish of Teczcape,made a healthful Loofah Soup with Gingko and Mushroom.Gingko is a chinese herb and the Loofah vegetable which is also common in China,has appearance of cucumber,is soft and slimy like the bottle gourd.Loofah is an amazing healing food,a body cooler,that reduces phelgm and cleanses blood.



SE(USA) of Denufood preparedPasta with Tomato ginger sauce and Artichokes.The sauce has the extra kick of spice from ginger and chili powder.The frozen artichokes used are such big time savers.



PJ Ginger & Garlic of savored these rare Jerusalem Artichokes also know as Sunchokes.Research reveals these are not related in any way to the middle east or city of Jerusalem.Read the post for rest of the theory behind the name.To PJ these were cross between water-chestnuts, apples and potatoes in taste.Best enjoyed as simple stir-fry or in soups.



Graziana(Italy) of Erbe in Cucina (Cooking with herbs) presents a lunch menu with 20 appetizer,how yum is that.One of them featured is Fruit Brochette with Coriander ,a skewer that is fresh,juicy and cheesy.



Sra(India) of When My Soup Came Alive fixed a quick and nutritious dinner, Egg-Spinach Baked With Nut Crust with excellence of eggs,fresh leeks,spinach,cheese and a crunchy nut crust.


KC(Vancouver,Canada) of Kitschow cooked a warmingVegetable broth with brunoise vegetables and Jujube.Jujube are Chinese red dates,imparts a sweet flavor to the broth and provide all the benefits of a multi-vitamin pill.


Haalo(Australia) of Cook Almost Anything delighted us with yet another sensational dish, Viking Potato Gnocchi with Sage burnt butter.The Viking potatoes come in interesting shades of purple ,this particular kind was red skinned and pink fleshed.Making a perfect gnocchi requires some careful handling of ingredients,Haalo clearly explains that in her post.


Kalai(USA) of My recipes Dairy spread a generous amount of good food in her toasted sandwich,chunky and succulent Avocado Spread .


Finally my Chickpea Polenta.The remarkable recipe was sighted in the Mayo Clinic Cookbook, inspired by the french snack called Panisse made using chickpea flour.

Appreciate all the 9 participants for sharing their extraordinarily good eats.Thanks to Haalo for successfully managing the event and Kalyn ,the mastermind of Weekend Herb Blogging.

Weekend Herb Blogging #226 will be hosted by Graziana from Erbe in Cucina (Cooking with herbs).Please send your entries to scrivi AT erbeincucina DOT it

Dutch Pancakes

Dutch pancakes are a fluffy pancake baked in the oven. My tip is to make the batter the night before and place it in the oven when you get out of bed. By the time you are done showering and getting the kids up, the pancakes will be nice and warm, fresh out of the oven!

Butter or coconut oil (to grease pan)
1/2 tsp Celtic sea salt
1/4 cup coconut flour
1 tsp baking soda
1 tsp baking powder
6 eggs
1 cup coconut milk or vanilla almond milk

Toppings: Nature's Hollow maple syrup, Nature's Hollow honey,

Preheat oven to 425 degrees. Grease the bottom and sides of a 9 x 13 glass baking pan (or 2 pie pans...for circle shapes) with butter or coconut oil. Whisk all the dry ingredients together and add in the eggs and coconut milk until batter is well smooth. Pour into greased pan. Bake for about 20-25 minutes until puffed and cooked all the way through. Serve immediately. Serves 4.

NUTRITIONAL COMPARISON:
"Traditional" Dutch Pancake = 364 calories, 34 carbs, 1 fiber
"Healthified" Dutch Pancake = 155 calories, 7 carbs, 3.25 fiber (using Almond milk)

Bitter Better Foods Bonanza

Some us devour them for the health benefits,some us savor them as a delicacy,while some find it challenging to incorporate in every day cooking.No matter what your experience is with bitter foods,the varieties of recipes here,shared by the enthusiastic foodies,are inspiring enough to desire for the bitter better foods.

The bitter foods like Fresh Fenugreek(methi)leaves and bitter gourd are exclusively available in Asian grocers while the other greens are common in farmer's markets or well stocked super stores. If you have a home garden or just some herb pots,growing fenugreek can be easy,the seeds are also available in Asian stores.

Health Nut Challenge 4 : Bitter Better Foods Round up
Fenugreek(Methi) Sprouts

Priya's instant Sprouted Methi seeds Pickle,makes a quick spicy and sour relish.

Priya's Sprouted Methi seeds Rasam,a soothing spiced clear soup.

SE's Fenugreek sprouts Dal.Sprouts are equally good if one can't find the greens,since the seeds are always stocked in stores.


Pj's Sprouted Fenugreek Sambhar,is an healthier variation to the spicy lentil soup with crunchy sprouts.

Health Nut's Methi Sprouts Sweet Peas Rice,has bitterness balanced with sweetness of peas.

Graziana's Sprouted Fenugreek Soup,with red onions and sambar powder,also has the added nutrition of coconut.

Fenugreek(Methi) Seeds

Dershana's Fenugreek potion for reducing the discomfort of PMS ,have to try it to believe it.

Priya's Methi seeds Dal with rice or roti,makes a quick lunch without any chopping or sauteing needed.

Muskaan's Methi Papad Nu Shaak(Fenugreek seeds and popadam curry),is unique for its use of papadum,that's commonly served as crunchy appetizer.Muskaan's recipe has boiled popadams,soft and delicious,almost like pasta.

Bitter Greens

Fenugreek Leaves


* In Protein-rich Sides
Spicebuds Wild Salmon with fresh Fenugreek in a tantalizing ginger garlicky sauce is sure to become regular on the menu of fish lovers.

Nandini's Egg Masala with Fenugreek leaves,are far more flavorful than plain boiled eggs.

Tazaika's Fenugreek Chicken,is indeed a smart way to incorporate a bitter green in a family that's not too excited about bitter foods.

* Vegetable Sides

Shama's tangy Methi Kulambu .

Rachana's Avatar Aubergines,with generous serving of green, is inspired by the movie that's been so revered lately.

Silpa's Aloo Methi.Aloo(potatoes) matches like no other vegetable with Methi to make a tasty combo.The recipe has frozen methi,that's available year round.

Silpa's Methi Matar Malai.Malai is fresh cream and Matar are peas,both of which make this dish a perfect relish.

Jayasree's Methi Kofta in Kadhi .The green koftas in this recipe are not fried but steamed them allowed soaking the flavors of a light yogurt based sauce.

*In Snacks
Priya's Sesame Methi Crackers,are a tempting treat to put together whenever there is a bunch of methi in store.

Simply Food's Muthia,the multi-grain spiced steamed snack,a variation of Gujarati Dhokla.

Simply Food's Savory Paniyaram,crispy morsels,made in a special uppam pan,these are also low in fat.

Muskaan's Methi Gota (fritters),an authentic crunchy munchy Gujarati snack also goes by the name farsan.

Muskaan's Low fat Methi Na Muthiya Dhokla,another famous Gujarati snack.These are steamed and muskaan has been really generous with the methi leaves in these,so go for it without a guilt.

Silpa's Methi bajji(fritters) make a crisp and filling evening snack.

Shama's Methi Vadai another tasty snack-time crunchy.


* In Dal(Lentils)

Divya's comforting Methi Dal,has fresh greens straight from the home garden.

Shabitha's Methi Moong Dal ,a wonderful side dish enriched with the wonder herb.

Ramya's Methi leaves Dal,is very special for its the outcome of her brothers keen culinary skills.

Aruna's Fenugreek Kootu.Kootu is Tamilian dal thats lots like sambar but less aqueous and lighter in spices.

* In Sweets
Muskaan's sweet delicacy,Methi Paak(Fenugreek sweet),with loads of nuts and touch of spices.

*In Light meals, Bread ,Sandwich and Flatbreads

Swathi's Methi Paratha,a flat bread that also my choice over aloo parathas.

Tazaika's Besan Fenugreek Parathas,is on breakfast menu for a satisfying start of the day.

Jagruti's Methi Dhebra with Sukhi Bhaji(dry spiced potatoes),in her own words,is a Kamaal Kombination similar to bollywood duo Kajol-SRK.

Simply Food's Gujrati Methi Thepla with pickle is common Gujarati breakfast,also makes a great wrap with a smear of jam.

Nandini's Methi Chapathi with red luscious tomato thokku,is a feast for the stomach and the eyes as well.

Saraswathi Iyer's Methi Chapathi,is simple quick recipe of incorporating the greens in your daily home made flat bread.

Health Nut's Methi Sunflower Seeds Buns with Minty barley soup,is as comforting as warm spring sun after long dark winters.

Jyothi's Chickpeas Methi Patti Sandwich is quite a mouthful with the yummy herb patty ,greens and vegetables.

Ramya's Methi Sankathi,sweetened fenugreek seeds and rice balls make an unusual and healthy sweet break fast.


*In Rice
Ruchika Cooks Methi Khichdi,a comforting rice and lentils entree with lots of vegetables and fresh fenugreek.

Jyothi's Methi Cranberry Pulao,with hint of coconut milk ,is delish variation to ordinary pulao.

PJ's delectable combination of rice,peas and dry fenugrek leaves in, Methi Matar Pulao

Saraswathi Iyer's Methi Sadam,is tasty makeover of plain boiled rice with freshness of herbs and spices.

Other Bitter Greens(Mustard Greens,Radish Greens,Chard,Collard greens,Turnip Greens,Water cress)

Jagruti's Super Foods Smoothie has the excellence of Avocado,watercress and mangoes.

Kamla's nutrient-packed Radish Greens Poriyal(stir fry) uses the tender leaves of baby radish.

MySpicyKitchen's spiced Green Chard Stir fry,with fresh greens from farmer market.The recipe also marks anniversary of her blog.

NS's well-seasoned Watercress with Aloo(potatoes) and peas.

Cool Lassie's Collard Greens N Cottage Cheese Stuffed Mushrooms,has a mighty good stuffing variation with greens and cheese.

Cool Lassie's Broccoli Rabe,Turkey, Mushroom Pasta,so well balanced in flavors and nutrition.

Health Nut's Grain Stuffed Turnip Greens,are inspired by the Arabic appetizer - stuffed grape leaves.

Health Nut's Mustard Green Munchies with Mozzarella cheese,a nourishing snack made with frozen greens.

Health Nut's Sarson Ka Saag,the simply green winter warmer that is mostly mustard greens and partly spinach.

Silpa's Saag Paneer,is enriched with Indian cottage cheese(paneer) and the greens are sauteed instead of boiling to retain the nutrients of the greens.

Mona's, pleasing to the palate, Red Swiss Chard Masoor Dal.

Bitter Gourd\Melons


Cool Lassie's Bitter Melon, Beans and Raisins Patty Sliders,a bittersweet "curried" patty ensconced in an acceptably all-right "burger".

Shirley's Bitter Gourd Flatbread has a tasty stuffing to interest even the kids.

PJ's Bitter Gourd Crisps,are crunchy and make an irresistible part of their family meal.

Shama's snack-time munchie, Bitter Gourd Pakoda.

Shama's relishing, Bitter Gourd Pickle.

PJ's Bitter Better Medicine,a bitter gourd stir fry.

Tazaika's family favorite Bitter Gourd Biryani,that's undeniably enticing as well as nourishing.

Shama's Spicy Bitter Gourd Pepper Fry.

Health Nut's Baked Bitter Gourd Crisps with Ginger ,lemon and spices is my recreation of the original recipe at Jugalbandi.

Health Nut's Bulgur Stuffed Bitter Gourd

Health Nut's South Indian Style Onions Stuffed Bitter Gourd


*Curry Variations

Padhu's artistically presented Bitter Gourd Curry with Tomatoes ,spices and Tamarind.

Simply Food's lightly sweet and delicately flavored Gujrati Karela Subzi with Jaggery,spices and Chickpea flour(besan)

Silpa's Bitter gourd Fry has a nutty crunch of cashews.

Swapna Sree's Bitter Gourd Pulusu is flavored in a tamarind based sauce,a favorite accompaniment with rice and dal.

Asha's flavor packedBitter gourd Gojju with chickpea flour as the secret ingredient.

Sowmya's Tamil Nadu Style Bitter gourd Gravy with Coconut,spices and Sambahr powder.Not among those with aversion to bitter foods,sowmya has never thought of excluding the excellent vegetable from her diet.Check out her post for more recipes of bitter gourd.

Shahana's Bitter Gourd Tomato curry is tangy and tasty with all the tomatoes and spices used.


Sayatani's traditional Bengali Shukto,bitter Gourd Curry in mustard paste and lots of vegetables,beans and lentil dumplings.The curry is served in the first course of an elaborate Bengali meal,please read her post to learn more about other appetizing courses.

Shama's Andhra special Bitter Gourd Curry with Spicy Sesame Masala.She enjoys Karela ,this particular variation recipe is courtesy of her neighbor.

Saraswathi Iyer's Bitter Gourd fry ,is truly tasty as its paired with potatoes and spices.

Shabitha's Bitter gourd curry,might be bitter but is a pleasant reminder of her sweet childhood memories.


Other Mildly Bitter foods(Flax seed,Cocoa and Coffee)

Curry Leaf's Protein rich Flaxseed balls,are perfectly energizing quick fix snacks with flax meal,breakfast cereal and peanut butter.

Health Nut's Vegan Fiber-rich Flax Oats Almond bars,can help tackle the deficiency of dietary fiber.


Priya's Vegan Dry Fruit Chocolate Cookies,besides cocoa has added nutrition from almonds and silken tofu

Cool Lassie's Egg-less Spiced Beet N Cocoa Muffins ,with goodness of cocoa ,beets and olive oil.

Health Nut's Kasha(Roasted Buckwheat) with Cocoa and Coffee and dried figs,a wholesome breakfast porridge sweetened with agave.

Health Nut's Arabic Black Coffee flavored with Cardamoms,is served traditionally after a meal.

Health Nut's soft and crumbly, Cocoa Barley Bites,are made exclusively with barley flour.

Thanks to all the participants for the tremendous response.

To participate in the next Health Challenge 5,cook with crucial to the diet,Cruciferous Veggies,please Check the details here.