Turkish Spinach Börek using Home made Yufka(Phyllo)

The wondrous natural beauty of Turkey's peninsula ,unique historical sites and the exquisite Turkish cuisine has earned Turkey's name as one of the world's most popular tourism destinations.Visiting the place is a dream for now,nonetheless,the ladies at Walima Cooking club are very excited this month to be dishing up one of the delicacies of the Turkish cuisine.

The Walima club May challenge,of home made Yufka,the Turkish phyllo dough was presented to us by Nihal of Crossroads Istanbul.Börek is the special pastry of the exotic Turkish cuisine,made by rolling the paper thin Yufka(phyllo dough),an effortful task that requires skill at using the rolling pin.To master the art of börek making requires practice and patience,so not to worry if you can't get the pastry perfectly circular and thin,the first time.

The flaky pastry is enjoyed in myriad of varieties - cheese,meat,vegetables,nuts or dried fruits.The following Börek recipe is light and crisp,made using the delicate and mellow spinach.Smeared with pure canola oil,its also worth mentioning,the pastry's fat calories are much lower than the one made with saturated fat(butter and margarine).



Recipe : Home made Yufka(Phyllo dough) .Do check out Nihal's pictorial recipe here.

Equipment required : 80 cm long thin rolling pin

Ingredients:
1 1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1 teaspoon white vinegar or apple cider vinegar
1/2 teaspoon salt
2 tablespoon canola oil

Method
Prepare the dough,by combining the flour and salt in a large mixing bowl. Mix the water, 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.

To make the pastry sheets(yufka),roll the dough ,start by sprinkling some flour on the work surface and also on the dough.Divide the dough into smaller portions,depending on the size of sheets needed.
Shape each small portion into a ball and then flatten into a disc.Roll it paper thin and use the sheet for making pastries(borek) with sweet or savory filling.Following is one vegetable variation of the pastry.It better to use the sheets immediately after rolling.Although one can spread oil between each sheet and freeze in ziploc.Thaw and use when needed.

Recipe : Ispanakli Börek( Spinach Pastry)
Filling ingredients
1 pound fresh or frozen spinach
1 cup sweet peppers,chopped
1 teaspoon spice mix of choice
1 teaspoon canola oil

For pastry dough use 5 paper thin sheets as in the above recipe of Yufka.
2 tablespoon canola for brushing between the pastry sheets.

Method
Heat oil in large pan,add the spinach,salt and saute on high heat, until wilted and water evaporated,about 4-5 minutes.Turn off the heat.Cool few minutes.Mix in the spices and chopped peppers.Mixture should be completely cooled before filling in the pastry.

Preheat Oven to 350F.
Brush 2 teaspoon of oil over the first sheet of yufka(the pastry sheets).Sprinkle evenly the spinach mixture on the pastry sheet .Now brush 2 teaspoon of oil over the second sheet of yufka,and cover this ,oil side down,over the first sheet,press lightly to glue the sheets together.Do the same with third and fourth sheet.And finally spread the remaining mixture on the fourth sheet and cover with the final sheet.Be sure to oil each sheet with oil.

Roll the sheets together,gently but firm enough like a strudel pastry.Place the rolled pastry on a baking sheet.Bake in middle rack of oven,for 25-30 minutes until the crust is brown and flaky.Cool for 5 minutes.Slice and serve with some yogurt sauce or roasted sweet red pepper sauce.
The method used was from this video.

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

Grilled Kibbeh

Kibbeh is a torpedo shaped crunchy appetizer ,adored not just in Middle East but also in the Middle Eastern eateries around here.The authentic Syrian spring kibbeh stuffed with fresh home made cheese was embraced by the 2 hostesses(Nisrin and Mona) for the Walima cooking club this month.Yearning in vain for fresh cheese,my recreation of kibbeh is void of any stuffing but I did add a touch of vegetables to make up for the flavor.Usually deep fried,I chose to grill,although one can also BBQ or bake them.And for my vegetarian viewers who wish to make these,there is good news,the soy granules work just as well as the minced meat.

Bulgur
The other main ingredient is the bulgur wheat,that is not the same as cracked wheat.Bulgur wheat is quicker to cook,for its is par boiled and toasted before breaking them unlike the cracked wheat which is broken directly from the wheat berries.

Recipe : Grilled Kibbeh with vegetables
Makes a dozen kibbeh

Ingredients
1 1/2 cup Bulgur wheat or Cracked wheat*
1/2 pound lean beef or lamb or turkey,minced [Vegan substitute : 1 1/2 cup soy granules,soaked and drained]
1/2 medium onion,chopped
1 medium carrot,shred
3-4 kale leaves(or use other greens like spinach )
1/4 cup pine nuts or almonds,coarsely chopped
1 teaspoon of Middle Eastern 7 spice mix (black pepper, all spice, nutmeg, cloves, cinnamon, white pepper, dried rose petals this is optional )
3/4 teaspoon Salt
1/2 teaspoon cinnamon
2 tablespoon canola oil

*Cracked wheat will require longer soaking and cooking time.

Method
Wash and soak the bulgur in little cold water for 10 to 15 good minutes and then drain all of the water.
Mince the drained bulgur with all of the vegetables,nuts,salt and spices,in a food processor twice, the third time we add the meat and mince all together to combine, you might need to do this in several steps if the machine is not big enough.
Empty the mix in a big bowl, dip your hands in some water and start mixing and kneading the bulgur mixture well to combine nice dough. Adjust the seasoning if need it.

Take about 2 tablespoon of kibbeh each time and shape in flat diamonds.Wash hands thoroughly after handling the kibbeh mixture.

To Bake
Grease a baking tray with the oil,arrange the kibbeh on the tray.Bake the kibbeh in preheat 400F oven, check every 10 minutes and brush again, dipping the brush in the pan drippings.

To Grill
A tastier way of cooking these kibbeh,brush oil on boyh sides,then BBQ or grill on medium heat,6-8 minutes on each side,until golden brown.

Serve the kibbeh with Green Salad or Yogurt Iran (a diluted yogurt in some cold water and salt, some add dried mint and garlic)

Homemade Whole Grain Bagels and Citrus Coleslaw

Though not as good-looking as the bakery bread ,these Chubby bagels were satisfying enough for my first attempt.Also the fact these are enriched with different kinds of whole grains,low in fat and devoured warm out of the oven ,the pure pleasure of baked bread.Likewise,it was exhilarating to bake them in choicest flavors.
I'll save the sweet kind for another post and focus on the savory and spiced for now.Each of these are enjoyable in any meal of the day.Breakfast ,slather on some low fat cream cheese or nut butter spread and for a more hearty lunch or dinner fill in with any combination of veggie stuffing ,like citrusy no-mayo cabbage slaw(coleslaw) for instance.Chopped up in the slaw ,are two kinds of the cabbages -savoy and red cabbage,the citrus dressing remains same for both.

Here is the line up of wholesome Homemade Bagels

Spiced Whole Grain Bagels has whole grains - whole wheat flour,barley flour ,seeds - Sesame and flax seed meal,Spices - Whole crushed red chillies,garlic and ground coriander.


Onion and Garlic Bagels has whole grains - whole wheat flour,ragi millet flour,oat flour ,seeds - flax seed meal ,topped with onion,garlic and spices


Seed topping Bagels has whole grains - whole wheat flour,ragi millet flour,oat flour ,seeds - flax seed meal,sesame and poppy as topping.


Key to baking a soft on inside and crusty on outside whole grain bagel :

1.Use only fine ground whole grain flours,coarse ground will not yield soft bagels.
2.Use a natural sweetener like honey,agave ,jaggery or dark brown sugar to boost the yeast.
3.Proof(allow the dough to rise) after shaping them for at least an hour .
4.Boil them at right temperature,hot but not boiling.
5.Shape it right.There are two ways to roll the bagel,either by rolling it in to a little rope and pinching the ends together or poke a finger through the middle of the dough ball and work the fingers around the inside to shape the bagel.Using the first method couple of my bagels opened up ,hence the later method was more reliable for me.


Recipe : Whole grain Bagels adapted from recipe at Real Food Living
Makes 8 bagels
Ingredients
1 pack active dry yeast(about 1 teaspoon)
1 cup warm water
2 1/2 cups Whole Wheat Flour[or 2 cups whole wheat flour ,1/4 cup barley or oat flour and 1/4 cup Ragi millet flour]
1 tablespoon flax seed meal or 2 teaspoon sesame seeds
1/2 teaspoon salt
1 Tablespoon Agave nectar (or honey) or Dark brown sugar
1 tablespoon extra virgin olive oil

Toppings for the bagels such as seeds,chopped onion, or garlic

Method
Prepare the Dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to rise and get frothy, about 10 minutes.
In a large bowl combine the flour, salt,flax seed meal and agave or sugar. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 3-4 hours or leave it overnight in a dark corner.

Shape and Proof
Remove the dough onto a dry counter (you may need to wet your hands slightly). Divide the dough into 6 or 8 equal pieces . Roll each into a round ball and cover with a damp cloth. Let them rest for 20 minutes.

Now comes the shaping. You can roll each ball into a rope and pinch off the ends making a bagel-shape, or poke finger through the middle of the dough ball and work the fingers around the inside to shape the bagel evenly. The hole should be about 2 inches in diameter.Place the shaped bagels 2 inches apart on a baking sheet,Cover all the shaped bagels with damp cloths. Let rest for an hour at room temperature.

Place your 2 oven racks in the lower middle of the oven. Preheat the oven to 400F. If you are using a stone, make sure the stone is in the oven for the preheating.


Boil Bagels:
Fill a large wide stockpot with water and bring to a boil.

When the water comes to a full boil, gently drop 2-3 bagels ONE AT A TIME into the water. They will sink and then float. Let them boil for 2 minutes. With a large slotted spoon, turn the bagels over to boil on the other side for 2 minutes. If you like them less chewy, boil only 1 minute per side.

Remove each bagel (tapping the slotted spoon to remove any excess water) and place them back on the same greased parchment paper. They will have almost doubled in size.

If you wish to top your bagels, do so when they are right out of the boiling pot. Sprinkle on your toppings.

Bake
When all your bagels have been boiled and topped, place 2 baking sheets into the pre heated oven, one on each shelf and bake for 15 minutes until crust is brown.Remove the baking sheets from the oven. Transfer the baked bagels to cooling racks and let sit for 15 minutes before slicing and serving.

Flavor Variations
Spiced : Mix some fresh crushed red chili flakes and ground spices(pinch of coriander or cumin) in the dough.
Topped with Onion and Garlic Lightly sauté chopped onions,garlic and ground spices of choice,and top over the bagels after boiling them.

Citrus Cabbage slaw(coleslaw)



Recipe : No-mayo Citrus Cabbage slaw(coleslaw)
Ingredients
4 cups Cabbage(I used savoy cabbage),finely shred
2 oranges,segmented
2 spring onions or scallions,thinly sliced
1 carrot,finely grated
1/2 cup mixed toasted nuts and seeds(I used soynuts,pumpkin seeds,sunflower seeds,black sesame seeds)
1 cup escarole(can also use romaine lettuce),chopped
1 tablespoon cilantro,chopped

For Citrus dressing
1/2 cup orange juice,freshly squeezed
1 tablespoon Extra virgin olive oil
1 tablespoon lemon juice,freshly squeezed
1/2 teaspoon salt
1/2 teaspoon black pepper,freshly ground

Method
Prepare the dressing by whisking together all the dressing ingredients.
Mix all the other ingredients in large salad bowl.Pour over the dressing and toss to combine.Let sit in refrigerator for at least 30 minutes to let the flavor come together.Serve Cold.Can be stuffed in a hearty whole grain sandwich or bagel.

The bagels taste best the same day however I also cherished it toasted the next day.


The bagels are my entry for Susan's Yeast Spotting and Citrus Slaw for the Health Nut Challenge 5

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.

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.

Pomergrante Plunge and Acai Berry Boost, super fruit smoothies

In response to consumer demand for healthier beverages packed with powerful nutrients, Tropical Smoothie Café today introduces its new menu category of Supercharged Smoothies that contain pomegranate, goji and acai (pronounced AH-SAH-EE) at all 250-plus franchise locations. These super fruits, known for their exceptional antioxidant and nutrient-rich qualities, will be blended into six new smoothie offerings.
Tropical Smoothie Café’s new Supercharged Smoothies menu includes such fun-sounding and flavorful treats as Island Intensity, a combination of ripe blueberries, strawberries and bananas loaded with acai; Get-Up-and-Goji, ripe and juicy peaches, oranges, bananas, yogurt and goji; and Pomegranate Plunge a mix of ripe bananas, strawberries, and cranberry juice with pomegranate.

Super fruits such as pomegranate, goji and acai have their roots in ancient civilizations, typically eaten for their health and medicinal benefits.

* Acai – a berry from the rain forests of Brazil with an abundance of antioxidants. The fruit has been used for thousands of years to boost energy and vitality, strengthen the immune system and provide a host of vitamins.


* Goji – this tiny fruit from the Himalayan Mountains in Tibet has been used for centuries for its 18 amino acids, concentrated beta carotene and 21 trace minerals. It has 500 times the vitamin C of oranges and has been known to aid in weight loss.

* Pomegranate – native to the Mediterranean region, the fruit has been used for its antiviral, anti-fungal and antibacterial benefits as well as a great source of potassium, fiber, vitamin C and niacin. Regular consumption of pomegranate also has been known to lower blood pressure.

Recipe courtesy Tropical Smoothie Cafe`
Pomegranate Plunge

Serves 2
Ingredients
1 cup Pomegranate arils
1/2 cup fresh or frozen Cranberries
*2 tablespoon Turbinado Sugar
3/4 Cup Water
1 ripe Banana
4-5 Strawberries,hulled.


Acai Berry Boost
1/2 cup acai juice
1 ripe Banana
1/4 cup Pomegranate arils
1/4 cup blueberries
4-5 Strawberries,hulled.
*2 tablespoon Turbinado Sugar
3/4 Cup Water


*one can skip the sugar to keep the smoothie low in sugar or can also use other sweeteners like stevia(liquid 3-4 drops) or Agave nectar(1 tablespoon)

Method
Blend all the ingredients to a smooth consistency.Serve

The fruity delights are my entry for Sanghi's Fall in love food event,focusing on fruits this month.

About Tropical Smoothie Café
Established in Destin, Florida in 1997, Tropical Smoothie Café has taken the smoothie concept to the next level by offering diners a healthy alternative to typical fast food. The concept, which introduced food in 1999, provides consumers with a variety of high-quality real-fruit smoothies, toasted wraps, gourmet sandwiches and salads. The company also caters. Tropical Smoothie Café includes menu options for breakfast, lunch and dinner. Ranked 127 out 500 and rated one of the fastest growing franchises by Entrepreneur Magazine, the concept currently has over 270 locations in 33 states with four locations in India. Plans call for more than 300 locations by the end of 2008, and an additional 100 by the end of 2009. For more information, visit www.tropicalsmoothiecafe.com or call 888-292-2522.

Pink Stuffed Buns

October is the breast cancer awareness month.Breast cancer is the single most common form of vicious cancers in women.According to the American Cancer Society (ACS), an estimated 192,370 new cases of invasive breast cancer are expected to be diagnosed among women in the United States this year.Learn more about the what you need to know about early detection of the condition,prevention and care.Good Food always helps in balancing the over all functioning of the body.Here is my recipe for pink health- beet buns with stuffed cauliflower and turnip greens.

Recipe

Ingredients
2 roasted beets,pureed with 1/4 cup of water
2 cups Whole wheat flour
1/2 cup All-purpose flour
1 tablespoon flaxseed meal
2 tablespoon Extra virgin Olive oil
1/2 teaspoon salt
1 pack active dry yeast(about 1 1/2 teaspoon)
1/4 cup warm water


For Stuffing
2 cups Chopped Cauliflower or any fresh veggies of choice like beans,carrots or broccoli
2 cups Mustard greens,finely chopped
1/2 medium onion,finely chopped
1/4 teaspoon turmeric
1/2 teaspoon chilly powder
1/4 teaspoon each of ground cumin and coriander
1 garlic clove finely chopped
2 teaspoon extra virgin Olive oil
1/2 teaspoon Salt

Method
Prepare the dough
In warm water mix in the dry yeast. Let sit for 15-20 minutes in the warm corner.
In a bowl start mixing the flour ingredients along with the yeast. Make a smooth dough and place in a greased bowl and cover. Allow to rise for an hour in a warm place until.
double its size.

Prepare the filling
Heat oil in a pan ,add the onions and garlic,saute for 3-4 minutes.Add the spices,salt,after a minute add the vegetable and greens.Cook for 5-6 minutes on medium high heat until most water is dried out.cool.
Shape and stuff the buns
Knead the dough for few seconds and divide in to about 6 portions. Take one portion of the dough and roll in to ball and roll it using a rolling pin. Place some stuffing in the middle and close to make the shape of bun. Lay on greased cookie sheet and finish make the remaining buns,place them about 1/2 inch apart from each other. Cover with wrap and allow to rise for another hour.
Bake the Buns
Preheat Oven to 400F. Bake for about 20-25 minutes. Serve warm.Can store in air tight container for 1-2 days.


This is my contribution for Going Pink for October at Dragon Musings.Also if you would like to raise funds for breast cancer check out the page here..I am also sharing these with Susan's Yeast Spotting.

Chobani Greek Yogurt.Eggless Cherry Muffins and Pomegranate Smoothie

Savor the day. Be passionate about your work. Open your arms to family, friends, and to life itself.Chobani Greek Yogurt is more than just a delicious, protein-rich snack. It’s a celebration of the vibrant Mediterranean spirit.
- AgroFarma,Inc.

AgroFarma, Inc.,a NY based dairy product manufacturer founded by Hamdi Ulukaya, recently introduced a delicious new product called Chobahi Greek Yogurt.Creating true Greek yogurt is an art. It uses a centuries old technique that originated in Europe and includes taking something away and not adding anything. In fact, Greek yogurt is not heavily processed or enhanced with preservatives or sweeteners. A unique straining process where the whey is removed results in great tasting yogurt that is pure, clean, and simple, and has a rich, thick,and creamy texture.
AgroFarma, Inc., located in the rolling hills of Upstate NY, produces Chobani Greek Yogurt.There,a team of yogurt makers with more than 40 years of experience has made it its mission to produce the highest quality, all natural Greek yogurts.

Reason to treat oneself with Chobani
Protein
Derived from the Greek word chopani meaning “shepherd”,Chobani Greek Yogurt offers more than twice the amount of protein found in other major U.S.brands.One serving of Chobani Greek Yogurt can deliver up to 34 percent of an adult's daily protein requirement.Chobani is a smart choice for the South beach ,Atkins dieters or those on low or no meat diet.

Calcium
Chobani is an excellent source of calcium,each cup completes 20 percent of an adult’s recommended daily needs.Calcium rich yogurts if eaten regularly, may reduce the risk of osteoporosis, the thinning and loss of bone mass that affects 25 million Americans as they age.And can also reduce the risk of colon cancer.

Probiotics
Chobani has 5 live and active cultures(Lactobacillus bulgaricus and Streptococcus thermophilus, as well as Lactobacillus acidophilus, Bifidus, and L Casei.) that boosts immunity by regulating lymphocytes, as well as antibodies within the body. Studies have also shown that probiotics help improve digestion, combat lactose intolerance and constipation, and promote the growth of healthy bacteria in the colon, reducing carcinogens.

Organic
The company uses organic farming practices to preserve the environment with a focus on producing high-quality and all-natural yogurts. All of the products are made with milk that contains no artificial hormones,preservatives and added sweeteners and the manufacturing facility is HACCP certified to ensure safety and quality,thus completely suitable for all ages.

Part of Mediterranean Diet
Mediterranean diet emphasizes an abundance of food from plant sources, including vegetables, fruits, and whole grains. It also directs people to eat minimally processed foods, while increasing their intake of low/nonfat,dairy products, to maximize health benefits. In addition, the Mediterranean diet calls for an emphasis on lean sources of protein, and limiting the consumption of red meat. Research has shown that the people of the Mediterranean region enjoy longer and healthier lives with fewer incidences of chronic disease

Flavors
With 8 different flavors including - Blueberry,Peach,Pineapple,Strawberry,Honey,Pomegranate,
vanilla and plain,all available in Non Fat, 2% Fat and 10% Fat, Chobani has a yogurt for everyone.

Thick ,rich and fruity ,all the fruit flavored varieties with bits of real fruits are as good as desserts themselves.One can also use them in baking or whipping up smoothies.The plain variety is also great for baking and for enriching and enhance the texture of dips and salads dressings.


Plain Non-fat Chobani with crunchy granola and fruit ~ Perfect start of the day


Plain Non-fat Chobani in Eggless Cherry Muffins ~ Delicious!

Recipe
Ingredients
1 cup whole wheat flour
3/4 cup all purpose flour
1 cup non-fat plain Chobani Greek Yogurt
2 tablespoon low fat organic milk
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup honey or 1/2 cup brown sugar or 2 tablespoon Agave nectar
2 tablespoon Olive oil or vegetable oil
1 teaspoon pure vanilla extract
1/2 cup cherries (fresh or dried ,I used fresh),chopped
Method
preheat oven to 400 F.
Line the muffin tray with parchment cups.
In a mixing bowl, combine flour, baking powder, and salt. Set aside. In another bowl combine the yogurt ,milk,with honey, oil and vanilla extract. Mix wet mixture with the dry ingredients . Stir in the cherries until combined.
Spoon batter into each prepared muffin cup. Bake for about 20 minutes, or until golden brown.Serve warm.
Makes about 6 medium muffins

Pomegranate Chobani Smoothie ~ Luscious!


After tasting the samples of Pineapple and pomegranate,We couldn't wait to try the other flavors.By happy chance we found a variety pack at the Costco.Chobani is also available in these other stores.

Kale-Barley Soup

I'm on leafy green spree these days,cooking with different greens, besides the green I consider usual ,the spinach.After cooking with bitter mustard greens ,kale's taste was mild ,almost like spinach only richer in fiber.Nutrition-Wise Kale is little more rich in Calcium,iron and Vitamins.Its impressive list of health benefits is reason enough to eat them very often.Equally applaud able are benefits of barley.The digestive goodness of barley is also mentioned in Prophetic Medicine.
With warming spices ,Kale-Barley soup makes a nourishing meal in itself that's ready in under 30 minutes.

Ingredients
1 cup Barley,hulled
2 cups kale,rinsed and chopped
3 cups vegetable stock or water
1 tablespoon Extra virgin Olive oil
1 medium Onion,peeled and chopped
1 medium ripe tomato,chopped
2 cloves garlic,peeled and chopped
1 teaspoon cumin(zeera powder)
1/2 teaspoon chili powder or freshly ground black pepper
Pinch of turmeric
1/2 teaspoon salt

Method
Saute onions in a skillet until translucent,add the garlic after a minute,add the spices;saute another minute until aromatic.Now add tomatoes,cook until soft about 5-6 minutes then mix in the stock.Bring to a boil,add the barley ,salt and Kale;cover and cook 15-20 minutes until barley is soft and cooked through.Serve warm.

This leafy green soup is off to Lisa's No croutons required food event,hosted this month
Jacqueline@TinnedTomatoes

Update:

Kale Barley is the chosen winning recipe of June 2009 No Croutons required.Thanks to ,all those who picked my recipe,Jacqueline and Lisa for the event :D

Poached Pears with Saffron in Rhubarb Sauce

This elegant and simple dessert is from Hassan M'souli's Morrocan Modern,a neat collection of authentic Moroccan food with a modern twist.Of all the delectable Moroccan desserts featured in the book,this fruity dessert caught my eye for its fascinating flavors with luscious rhubarb sauce and fragrant saffron and Orange blossom.

Rhubarb

These pretty red stalks of rhubarb with earthy sour flavor and inedible(Toxic!) leaves are the fresh pick of late spring season.Originating from China ,its dried roots are used as remedy for many illness in traditional Chinese medicine.In America Rhubarb's got the nickname as "pie plant" for its a popular filling along with strawberries in pies.
Rhubarb is packed with Vitamins K & C, Calcium, Potassium, Manganese and is a good source of fiber.Read more about its health benefits.
A simple syrup\sauce with rhubarb was perfect get started,do explore loads of other rhubarb recipes here.The tart sweet sauce paired deliciously with lightly sweet pears infused with fragrant saffron and orange blossom.The sauce also goes well over yogurt and custard with sprinkle of nuts.


Recipe : Poached Pears with Saffron in Rhubarb Sauce
Ingredients
4 pears,peeled and cored,with stalks on
1/2 a lemon,juiced
3 cups water
1 tablespoon Orange blossom or rose water
pinch of saffron threads
1 cinnamon stick
1 bunch rhubarb(3 stalks),leaves removed and sliced
2 tablespoon raisins
1/4 cup chopped nuts

Method
Place pears in a bowl and squeeze on lemon juice to prevent them from going brown.
combine water and orange blossom water in a large saucepan,add the cinnamon stick.Bring to a boil,reduce the heat,add saffron and place the pears in ti the simmering liquid.Cover and continue to cook for another 30 minutes ,or until the pears are almost cooked.Remove the pears from the saucepan,place in to a bowl and pour over 1/2 cup of cooking liquid.Allow to sit for an hour or refrigerate overnight for flavors to intensify.
Heat the remaining cooking liquid over low heat,add the rhubarb stalks and cook for 10 minutes.Take out the cinnamon stick and blend the sauce .
To serve,place sauce in to shallow bowl or plate and set pears in the middle.Sprinkle raisins and nut over the sauce.Garnish with mint


This is my entry for Weekend herb blogging,the lovely hostess this week is Cinzia of Cindystar.

Alfa-alfa Sprouts Olives Citrus Salad.

I learned a lot about Alfa-alfa sprouts from Malar's enlightening post here.Hunting in vain for the alfa-alfa seeds in stores everywhere I was unmindful that a store very close by sells the full-grown alfa-alfa sprouts for just a $1,certainly affordable and saved all the work of sprouting at home.
Make sure the sprouts you buy from a reputable store are fresh and ISCA(International Sprout Growers Association seal) certified label on the package.Read more about caution while sprouting at home in my post here.
The tangy green olives and citrus fruit complement well with the crisp sprouts for a quick and refreshing crunchy-munchie salad.

Ingredients
2 cups Alfa-alfa sprouts
1 cup green olives
1 Orange or grape fruit,segments
1/4 cup dried fruits like Cranberries or Raisin or Cherries
1/4 cup roasted nuts like almonds,pecans or walnuts
1 tablespoon Extra Virgin Olive oil
1 Tablespoon freshly squeezed lemon juice
1 tablespoon orange blossom water or rose water(optional)
1/4 teaspoon each of ground cinnamon and cumin
1/4 teaspoon salt

Method
Prepare the dressing by whisking together oil,salt spices ,orange blossom water and lemon juice.Combine the rest of the ingredient in a large salad bowl,drizzle over the dressing and mix .Serve on side with whole grains.

The salad is my entry for A fruit a month(AFAM),hosting the Olives this month is Priya's Easy N Tasty recipes.And WYF:Quick Meals.

Cancer fighting Foods.Introducing Edamame(Baby Soybeans),the Star Legume. Edamame Avocado(Edamole`) Dip\Spread

The word "cancer" horrifies us,having known someone who fought the deadly disease gives the terrible picture of how life changes with the shocking diagnosis and the following painful treatments.On brighter side most cancers can be preventable , watchful diet and active lifestyle can considerably lower the risk of developing the cancers.Its our responsibility to take good care and nurture the gifted good health.Since cancer can be diagnosed at any age,it always better to be safe than sorry,eat and live healthy.

Cancer in simple terms is defined as "uncontrolled growth of defective cells in the body,that damage the healthy tissue".Read the in depth Cell biology of cancer.A healthy immune system is the best defense against such cancerous growth.Junk diet,pollutants in the foods like pesticides and artificial or genetically modified foods like Trans fat ,unhealthy habits like smoking and drinking alcohol,do no good for bodies defenses. Simple changes in diet has proven to boost the bodies immunity and provides the nutrients which clear-up the toxins in the bodies.3 simple rules to be mindful while making food choices:
*Eating fresh fruits and vegetables ,rich in antioxidants that fight against cancer causing free radicals(the bad guys).Remember excess cooking can kill some of the essential vitamins.Spice up and flavor up your veggies and cook until just necessary and deep frying leaves them nullified of vitamins.
* High fiber foods help in flushing out the toxins.
* Reduce the consumption of Saturated fats like butter , high fat cheese and also high fat red meats.Use healthier fats like Extra virgin olive oil and vegetable oil in moderate quantities.Choose lean meat like lean beef,turkey and chicken.

I've referred here,here,here and here to learn about top cancer combating foods.Its relieving to know most of the foods are part of my list of nature's best list.I've summed the check list of top cancer fighting foods ,do tally them and try to incorporate the missing foods in your diet.Here are delicious recipes I posted with these wonder foods.

1.Soy beans(Edamame) and soy products like Tofu.
2.Cabbage and Cruciferous green vegetables like broccoli,spinach,Kale ,cauliflower,Brussel sprouts ,radishes,broccoli rabe.
3.Dark Chocolate ,Cocoa
3.Turmeric
4.Ginger
5.Garlic,leeks, scallions,Chives
6.Flax seed
7.Whole grains
8.Green Tea
9.Citrus fruits like grapefruits ,oranges and Berries
10.Lentils and Beans(legumes)
11.Fish high in Omega 3s like Fresh Salmon
12.Tomatoes
13.Sweet potatoes and Carrots
14.Nuts
15.Chili Peppers
16.Figs
17.Pomegranate
18.Avocados
19.Mushrooms
20.Papaya


Edamame(baby soy beans),the Star Legume.

Edamame(pronounced Ed-ah-maa-me),the Japanese Legumes are the latest star in the health foods.Harvested before maturity,edamame are cholesterol-free form of plant protein, calcium and omega-3 fatty acids,believed to reduce the risk of osteoporosis, prostate cancer, breast cancer and the symptoms of menopause.

These taste yummier than it looks with slightly sweet nutty flavor.Just plain boiled and seasoned with spices,make a healthful snack.I bought these Organic Edamame in cute little snack size packs,ready to eat from Costco.Its usually available pre-cooked in well stocked super markets under frozen vegetables section.


Combined with creamy avocado,the edamame spread was brimming with health and nutrition.Great for dipping with your favorite crackers or toast and spreading on a sandwich.


(Adapted from Original recipe at Artsy foodie)
Ingredients
1 Cup frozen edamame (baby soybeans), shelled and thawed
1 ripe avocado, peeled,seeded and cut in cubes
2 tablespoon Lemon juice,freshly squeezed
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 garlic clove, minced
1 small green chilly,chopped or use 1/2 teaspoon black pepper for heat.
1/4 cup chopped cilantro or parsley ,finely chopped

Method
Blend on the ingredients together until smooth and spreadable.Serve with crackers or crostini(little toasts) or spread on sandwiches.

Variation with Peas instead of Avocados
1 cup of fresh peas can also be substituted instead of avocados.




I dedicate this post to Cooking to Combat Cancer,food event raising awareness about cancer fighting foods. Cooking to Combat Cancer was started in by Chris of Melle Cotte ,who is a brave cancer survivor sharing her experience and precious advice to fight cancer.