Baked Ricotta Cheese and Coconut Khalakhand

Khalakhand or Qalaqand , is one of the most celebrated delicacies in the Indian subcontinent. My recipe here uses low fat Ricotta cheese in addition with shred coconut ,the milk powder adds firmer texture ,sweetened with condensed milk and hint of aromatic cardamom ,this recipe is incredibly simple and easy when compared to the elaborate traditional method.
My sister shared this idea of baked ricotta to make khalakhad ,i tweaked her recipe a little by adding shred coconut. And one can always reduce the sweetness or replace with a healthier sweetener(I mention both in the recipe). And if ricotta cheese is not available ,you could definitely replace with equal quantity of Paneer(Indian Cottage cheese).

Ingredients
4 oz. low fat ricotta cheese
4 oz. unsweetened fine shred coconut (I use the frozen)
4 oz. low fat milk powder
2 oz. sweetened condensed milk or 3/4 cup Agave nectar.
1/4 teaspoon cardamom powder


Method
In a large mixing bowl,bring together all of the ingredients ,mix until well combined. Transfer in an 8x8 baking tray ,lined with parchment paper. Bake in preheated oven at 350F ,until firm about 25-30 minutes . For a darker brown khalakhand ,let bake another 15-20 minutes at 325F. Let cool (garnish with fine chopped pistachios/almonds or speck of saffron),then slice in squares. Can be refrigerated for about 2-3 weeks.

Soy Edamame "Meat" balls with Chilled Mint Peppercorn Yogurt Sauce

These dainty little vegan meat balls are much lighter in calories than the usual meatballs.In fact these are the veganised version of previously posted Spiced Meatballs(Kofta) with soy as the star substitute.Soy's importance has been conveyed frequently in this blog.I don't minding stressing it again,low in saturated fat and source of healthy plant protein,soy and its products can be substituted for the high in saturated fats foods,like meat and cheese.

"the phytonutrients in soy reduce the formation of plaque in arteries,fight inflammation,which in the arteries ,increases the risk of cardiovascular disease and stroke" ~ Dr.Howard M .Shapiro's Picture perfect weight loss.
"Getting 25 grams a day of soy protein in foods like tofu and other soybean products decreases your bad LDL cholesterol and triglyceride levels"~ Dr.Mehmet C. Oz's tip on Feed your heart


These heart healthy meat balls are my entry for Ivy's ,In memory of Rosie ,an event raising awareness about heart disease and using heart healthy substitutes to prevent the disease.

Peppercorns
The important flavor enhancer and essential spice in these meat balls and the soy yogurt sauce are peppercorns.Originating from the Malabar coast in India,once sold at exorbitant price,considered as an exotic trading good ,the pepper corns have now become a common spice in every pantry.
Spices are the concentrated sources of antioxidants,essential in heart healthy cooking.The heat from the pepper corns is also known to aid digestion and help in healing respiratory aliments.Use fresh ground peppercorns to get your dishes bursting with pepper flavor.A pepper mill is perfect tool to use fresh pepper as needed or grinding few teaspoons at time in the coffee grinder and storing in air tight containers.


To add a more mellow and cool spicy smack to the tasty nibbles,drench them in the minty pepper yogurt sauce,for a perfect balance of heat and spice


Recipe : Soy Edamame "Meat" balls
Ingredients
1 1/2 cup Edamame(baby soybeans,I use frozen Organic)
1/2 cup Soy Granules*(I use the nutrela brand available in Asian Stores)
1/2 cup fresh mint
1/2 teaspoon freshly ground pepper
1/2 teaspoon fresh ginger root,minced
pinch of Turmeric
1/2 teaspoon spice mix of choice(I use garam masala)
1/2 teaspoon salt
1 tablespoon Canola oil(for light frying)

*If soy granules are hard to find use 1 tablespoon flax seed meal + 1 slice of whole grain bread instead as a binder.

Method
Cook the soy granules
Bring 4 cups of water to a boil,add the soy granules,let cook for 5 minutes. Turn off the heat.Let cool for 10 minutes.Strain the water in a fine colander and rinse under cold water.Then squeeze all of the water from the granules and transfer in to the blender or food processor.
Blend
Add rest of the ingredients except the oil in to the blender or food processor,process until coarsely or finely minced,depending how you like the texture of meat balls.I kept it coarsely ground.Transfer the mixture in a bowl.
Shape and fry
Take about a tablespoon of the mixture and shape in round balls.Place them all on a plate.
Heat about a teaspoon of oil at medium heat in a non stick or cast iron pan and lightly fry the 3-4 cutlets at a time ,about 3 minutes each side until lightly browned and crispy.Add a teaspoon of oil for each batch of meat balls.Serve warm as snack or appetizer,preferably with a drizzle of cold yogurt sauce,as in the following recipe.

Recipe :Chilled Mint Peppercorn Soy Yogurt Sauce
Ingredients
1 1/2 cup plain soy yogurt
3/4 teaspoon whole pepper corns(for intense flavor or can also use ground pepper)
1/2 cup fresh mint leaves
1/4 teaspoon salt

Method
Blend all the ingredients until the peppercorns are completely ground.During summers chill the sauce in fridge for 2-3 hours.Drizzle over the meat balls ,salads or in wraps.


The peppery sauce is my entry for Priya's Cooking with seeds: Pepper, hosted this month by Padma's Recipes.

Pearl Millet(Jowar) Pilaf

Pearl Millet - gems of good health


The sustaining cereal of the dessert lands in Asia and Africa ,millet are power houses of good health - gluten free ,easily digestible(hypoallergenic) ,rich in protein, minerals and B vitamins.Common kinds - Finger Millet(Ragi),Green millet(Bajri) and Pearl Millet(Jowar),all are available in both flour and grain form,in most Asian stores or health foods stores.
The flour is good for breads and flat breads,the texture is more wholesome and nothing like the wheat breads.Use in combination with wheat flour for added nutrition.


The whole millet are perfect in pilaf\pulao and makes a nutritious addition in stews and salads.My recipe here for succulent Pearl millet pilaf is a wholesome entree, has a chewy bite to it ,but one can add more water and cook longer for a more softer texture.



Recipe :Pearl Millet(Jowar) Pilaf\Pulao
Serves 2-3
Ingredients
2 cups Pearl Millet(Jowar),soaked over night
1 medium onion, chopped
2 cups Broccoli(or cauliflower) florets
1 big clove garlic,minced
1/2 inch fresh ginger root,minced
1 tablespoon extra-virgin olive oil,divided
4 cups vegetable broth or water
1/2 teaspoon Salt
1/2 teaspoon Chili powder or cayenne
1/2 teaspoon each of cumin and coriander powder
pinch of turmeric
2 teaspoon freshly squeezed lime\lemon juice
1 sweet pepper,seeded and sliced for garnish


Method
Drain the water from the soaked millet.Heat a skillet with lid or use a pressure cooker,add 2 teaspoon of extra-virgin olive oil and onion,Saute until translucent about 2-3 minutes;add garlic,ginger and spices ,then stir in the millet and season with salt,add the water ,cover and cook,about an hour in the skillet and 30 minutes in the pressure cooker,until the millet is soft and cooked through.

Saute the broccoli separately in pan ,add a teaspoon of oil and season with salt and spices,cook for 4-5 minutes on medium heat.

To serve,lay the cooked millet pilaf on the plate,top with broccoli and garnish with fresh sweet pepper slices.Squeeze some lime juice all over.Serve warm.



I'm sharing this with Weekend Herb Blogging #234 ,hosted this week by ,Astrid from Paulchen's Foodblog

Kale Dosa and Asparagus Chutney\Spread

You catch a glimpse of this green almost every time you are at the market,but still haven't made the move to embraced it ,despite learning its health benefits.Why? Remember, when its comes to cooking with Kale ,it is as versatile as spinach.Its not bitter,mild tasting and if you can cook with spinach, then why not with kale,unless its unavailable.The recipes posted should give you the confidence to make the move for the good.

Kale's fixed in this recipe with good old pancakes from the land of spices,other wise known as Dosa.Not everyday,but at least once every weekend we feast on dosa.And trying a new medley each week,by mixing and matching the proportion of lentils,greens,herbs and grains,is exciting for me and nourishing for a family meal.

Recipe :Kale Dosa
Makes a dozen large dosas
Ingredients
4-5 medium Kale leaves with stalks,roughly chopped
2 cups lentils and grains(any combination of Green or Yellow Mung,White Urad or Barley)
1 inch ginger root ,peeled and chopped
1 teaspoon sea salt
2 tablespoon Canola Oil for smearing on the dosa

Method
Soak the chosen lentils and grains in ample water overnight.
Drain all the water.Grind the lentils ,grains,ginger and kale leaves with 1 cup(more or less) of water to a smooth consistency.Add another cup 1/2 cup of water through the grinding process just until the batter is a as thick as the pan cake batter.Season with salt,stir well to combine.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Promptly make swirls using the back of the ladle. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with any chutney or lentil soups.


Kale 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.

Asparagus Chutney\Spread

Who would have though of chutney with asparagus,other than a spice nut.I whipped up this chutney when asparagus was in full bloom in the markets, couple of weeks back.If you had enough of the sautes then give this chutney a chance.

Recipe : Asparagus Chutney\Spread
Makes 1 cup
Ingredients
8-10 Asparagus,rinsed and ends snapped
1 big clove garlic,peeled and crushed
1/2 cup fresh Parsley(or used cilantro or mint)
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
2 teaspoon extra virgin olive oil


Method
Heat oil in large pan on medium heat,saute the garlic,red chillies and asparagus for 4-5 minutes until asparagus is tender.
Transfer in a blender or food processor along with lemon juice,fresh parsley and salt,cover and run the machine until mixture is finely ground.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.

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.

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.

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.

Herbs Barley Lentil Dosa with Almond Sesame Chutney

There are infinite variations to a Dosa.Too bad only one was posted.A poor performing blender kept me from making dosas for long.That changed after buying the Vitamix.Now I can make Dosa at ease in unlimited varieties.

This combination Dosa with Barley,lentils and Herbs like Methi and Spinach, no fermentation required ,is the one I'm making more often for weekend brunches.

Recipe : Herbs Barley Lentil Dosa
Makes a dozen large dosas
Ingredients
1 cup Barley ,hulled
1/2 cup Yellow Mung dal(lentil)
1/2 cup white Urad dal(lentil)
1 inch ginger root ,peeled and chopped
1/2 cup fresh Methi(fenugreek) leaves
1 cup Spinach
1 teaspoon sea salt
2 tablespoon Canola Oil

Method
Soak barley and the lentils in water over night.
Drain all the water.Transfer in a wet grinder ,add the greens,salt and ginger.Add 1/2 cup of water and grind it smooth.Add another cup of water through the grinding process until the batter is little runny,as the pancake batter.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Spread by making circles. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with chutney.

Brown Sesame Almond Parsley Chutney\Spread

Same with the chutneys,since Vitamix has made the job simpler,I'm on chutney spree.
Brown sesame seeds need to rinsed and toasted before grinding for best results of smoother spread\chutney .

Recipe : Almond Sesame Chutney
Makes 1 cup
Ingredients
3/4 cup Brown sesame seeds
1/4 cup almonds
1/2 cup fresh Parsley(or used cilantro or mint)
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
1/4 cup cold water
Method
Using a fine mesh strainer,rinse the sesame seeds under cold running water.Drain all water.Let sit for about 30 minutes.
Heat a pan on medium.Toast the seeds until all dry and toasted,add the almonds and chillies in to the pan during last 2 minutes.
Transfer in a grinder,cover and run the machine until coarsely ground.Then add the water,greens,lemon juice and salt,and grind until smooth.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.
The chutney is my entry for Priya's Cooking with Seeds: Sesame

Sensational Sesame Treats

I'm habituated to nibbling on sweet something after a meal.Slice of orange is best in terms of nutrition.Or may be a dried fruit like date ,figs or piece of dark chocolate.If not I might even grab a cookie,even though its a less healthier choice.That's how desperately I crave for a sweet after a meal.

Having a nutty ,gooey,finger licking good treats like these in stock relieves of any guilt pangs later. Brown sesame seeds are unhulled sesame seeds,its richer source of B vitamins than the hulled white sesame seeds.Sesame seeds are excellent source of minerals like copper and manganese.They are also a good source of magnesium, calcium, iron, phosphorus, vitamin B1 and zinc.Read more at WHFoods. And fresh ginger used ,soothes and aids in digestion.I've tried sweetening these with honey and date syrup,either work fine.

Recipe : Brown Sesame Treats

Ingredients
3/4 cup Brown sesame seeds
1/2 teaspoon fresh ginger(don't used canned),minced
1/4 cup Date syrup or Pure Organic Honey

Method
Toast the sesame seeds in a pan on medium heat for about 5-6 minutes.

Warm the honey or syrup in a small skillet.Add the sesame seeds and ginger.Combine well and turn the heat off.
Carefully spread the warm mixture on tray lined with parchment paper.Let cool for 10 minutes.Score in squares.Then cool completely another 20-30 minutes before serving.
Store in air tight containers for up to a month.

Sesame treats are my entry for Priya's Cooking with seeds : Sesame .

What's your favorite after meal treat ?

Vegan Fiber-rich Flax Oats Almond bars

Fiber is as essential as antioxidants for a healthy diet.Fiber works with probiotics(beneficial bacteria) to clean the gut(intestinal tract) , strengthen immunity, that prevents diseases and also keeps weight under control.Read more about health benefits of high fiber.
Important fiber facts
*Daily recommendation of fiber is about 30 grams of fiber for women and little more for men about 40 grams.
*Enriched white flours, meat,dairy (milk and cheese) and eggs have no fiber whatsoever.
*Whole fruits,whole grains,vegetables,legumes are best sources of fiber.
*There 2 common kinds of fibers
1.Soluble fiber, dissolve readily in water, helps control blood sugar and lowers cholesterol levels and found mostly in citrus fruits,apples,pears,barley,legumes\lentils and oats.
2.Insoluble fiber ,doesn't dissolve readily in water ,helps prevent constipation and lowers the risk of colon cancer and found mostly in whole grains,nuts ,wheat bran and vegetables.
*Drink sufficient water along with gradual increase in fiber intake to avoid bloating.


These bars have about 4 grams of fiber per serving from flax,oats and raisins,all good source of fiber.Flax is considered a natural laxative and is also rich in omega 3s fatty acid.

The recipe can't get any simpler,few common fiber rich ingredients,mixed and baked for a delicious chewy food-on-the-go,that's not just filling but also ensuring at least a serving or two of daily need of fiber.Including these kind of high fiber,along with drinking plenty of water and including Whole grains,whole fruits and vegetables in the diet ,can help get regular and relieve constipation.And mind you any severe stubborn constipation that doesn't go away despite all changes in diet,will need medical advice.


Use 100% unprocessed Cocoa,the higher the percentage of cocoa, the better it is, and the higher it is in overall flavonoid content.
Recipe :Fiber-rich Flax Oats Almond bars with 100% cocoa
Makes 8 bars(approx. 40grams each)

Ingredients
1 cup Whole rolled oats
1 cup flax meal
1/2 cup Almond flour or meal
1/4 cup unsweetened cocoa(100%)
3/4 cup golden raisins
1/4 cup agave nectar or maple syrup
2 tablespoon fruit juice
1/8 teaspoon salt
1/4 teaspoon baking powder(alum free)
2 tablespoon canola oil

Method
Soak raisin in cold water for 5-10 minutes.Drain all water.
Coarsely grind the oats in a blender or grinder.Transfer in a large mixing bowl.Now coarsely chop the raisins in the blender.Combine it with processed oats and rest of the ingredients until well incorporated.
Line the baking pan(8x8) with parchment paper or lightly grease it with oil.Spread the mixture evenly on the prepared pan.Bake at 350F for 18-20 minutes until firm to touch.Let cool slightly,score and separate.Cool completely before storing in air tight container.Can store up to a month in a refrigerator.

Almond Crusted Alaskan Salmon with Brown Rice and Kale

It's been snowing generously in the Northern Ohio past week.Beautiful blue sky and sun shine after nearly a week,is definitely warming.


Make Hay while the sun shines.Rising Sun peeking through the window Icicles ,ain't that pretty ?


In celebration of the sunshine,here is another one of the quick and healthy 30-minute meals, I love to make more often with combination of different whole grains and greens.Be sure to buy the best ingredients to get the most health value.
Wild Salmon
Thriving more naturally in Wild ,Alaskan salmon are considered the healthiest and nutritionally better than Farm-raised,for its higher in protein ,omega 3s and lower in lower in Pro-inflammatory Omega 6s.There are many other good reason to avoid the farm raised fish,read here.

Recipe :Almond Crusted Alaskan Salmon

Ingredients
2(6 ounce) Alaskan Wild salmon fillets
1/2 cup raw almonds
5-6 fresh or frozen cranberries
1 tablespoon dried herb mix or use some finely chopped fresh herbs(rosemary or thyme)
1/2 teaspoon hot chili powder
1/2 teaspoon each of ground cumin and coriander
1 big clove garlic,minced or grated
1 teaspoon ginger,minced or grated
3/4 teaspoon salt

Method
Process the almonds in a food processor or blender until coarsely chopped.Add the cranberries,salt and the spices ,pulse again until well mixed.
Preheat oven to 375F.Keep the salmon fillets in lightly grease baking sheet or large cast iron pan.Spread about a tablespoon of the mixture all over the top of the salmon fillets.Baked for 12-15 minutes until the fish is cooked through and the crust is toasted.Serve warm with any kind of whole grains.

Recipe : Spice Seasoned Brown Rice and Garlic sauteed Kale

Ingredients
For Rice
1 1/2 cup brown rice
few whole spices like cinnamon sticks,cloves,star anise or bay leaf
1/2 inch piece of fresh ginger,(keep whole do not slice)
1/2 teaspoon salt

For Kale
1 small bunch kale,rinsed and chopped
2 cloves garlic,finely chopped
pinch of salt
1/2 teaspoon freshly ground black pepper
2 teaspoon extra virgin olive oil

Method
Rinse the rice and soak in 2 1/2 cups of water for 10-15 minutes to quicken the cooking process.Add the whole spices,ginger,salt to the rice,partially cover and cook for 25-30 minutes until cooked through.

Saute the Kale,heat oil in pan at medium heat,add the garlic and saute for a minutes then add the Kale and 1/4 cup of water.Season with salt and pepper.Cover and cook until Kale is tender,about 5-6 minutes.Mix in the cooked rice and serve with the salmon.Remove the whole spices and the piece of ginger before serving.