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.

Vanilla Strawberry Cupcakes with Honey Cream Cheese frosting

It was my kiddo's birthday last week ,he insisted for a vanilla cake with strawberries.His wish was granted, mommy was for once going to bake a cake without chocolate. The strawberries are not in season yet ,can be pricey and not as fresh as those sold in summer. None of which would matter to my little one ,as long as strawberries are on and in his special cake.
The frosting is incredibly simple to make ,blend of low fat or fat-free sour cream and cream cheese with touch of vanilla and sweetness of honey.

Recipe :Vanilla Strawberry Cupcakes with Honey Cream Cheese frosting
Makes 10-12 cupcakes
Ingredients
For Cupcakes
2 cups whole wheat pastry flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 cup brown sugar
1/4 cup Agave nectar or Pure Organic Honey
1/8 teaspoon salt
1/2 cup Canola oil
2 large Organic eggs
1 cup Skimmed milk
1 1/2 teaspoon pure vanilla extract(alcohol-free)
1/2 cup strawberries ,finely chopped

For Frosting
6 ounces low fat cream cheese
1/2 cup fat free or low fat sour cream
1 teaspoon pure vanilla extract(alcohol-free)
1/4 cup pure Organic Honey
2 cups strawberries,hulled and quartered

Method
Preheat oven to 350 degrees.Line the muffin tray with baking cups.
Combine the dry ingredients in a large bowl.In another bowl whisk eggs,mix in sugar, honey and oil,add the strawberries ,combine. Now combine this wet mixture slowly in the dry mixture until completely incorporated.
Fill the baking cups 3/4 th full and bake for 20-25 minutes or until toothpick inserted comes out clean.Cool completely.

To make the frosting,blend the cheese ,sour cream,vanilla with the honey until smooth. Spread over cooled cupcakes. Top with strawberries quarters before serving. Left over frosting can be refrigerated for a week or two.

"Macaroni" and Cheese

Hearts of Palm is a great veggie to substitute for noodles. They are from the inner portion of the palm tree. Hearts of palm are ivory-colored and delicately flavored. Their texture is smooth and a little firm with a flavor that slightly resembles an artichoke. Canned hearts of palm are packed in water and can be found in most supermarkets.

Yeah, they are a little more dense than a noodle, yet a lot lighter in calories and carbohydrates. Higher in nutrients and fiber. One tip, par-boil the hearts of palm to soften them before using.



"NOODLES:"
2 jars of Hearts of Palm
Water or chicken broth

CHEESE SAUCE:
1/4 cup butter
3 TBS Cream Cheese
1/4 cup beef/chicken broth
1 cup sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, shredded
Sea salt and pepper (to taste)
1/2 cup sharp cheddar (for topping)

Preheat oven to 375 degrees F. Bring a large pot of chicken broth OR water to a boil. Season the water with salt. Spray the baking dish with olive oil spray. Cut the Hearts of Palm into macaroni noodle shapes. Cook the Hearts of palm in the boiling broth or water until tender, about 5 minutes (You could do this in a microwave too). Drain well and pat between several layers of paper towels to dry. Transfer the hearts of palm to an 8x8 baking dish and set aside.

In a saucepan, melt butter over medium heat. Stir in cream cheese and broth. Cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Add salt and pepper to taste. Remove from heat, pour over the veggie, and stir to combine. Top with the additional 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Makes 6 servings. I LOVE THIS DISH!

NUTRITIONAL COMPARISON (per serving):
KRAFT Dinner Mac-n-cheese = 410 calories, 48 carbs, 1 fiber
"Healthified" Mac-n-cheese = 239 calories, 4.9 carbs, 2.7 fiber

Pinwheel Crackers

Here is a great "gluten free" cracker that is WAY better for you than anything coming from a box. If the first ingredient is RICE FLOUR, stay AWAY.

I love making these to take camping. They pack well and no additional cheese needs to be packed along; these are SO flavorful! They also make a great addition to a side of veggies.



1/4 cup butter, softened at room temperature
8 oz crumbled blue cheese
1 1/2 cup blanched almond flour
1/2 cup finely chopped walnuts
Pinch of Celtic sea salt (optional)

In a large mixing bowl, use a mixer to beat butter and cheese until smooth. Add almond flour, and salt and mix until well-combined. Dump the dough onto a piece of parchment or a greased piece of plastic wrap, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. Makes 18 servings (36 crackers).

NUTRITIONAL COMPARISON (per serving):
Traditional Nut Thins = 130 Calories, 2.5g fat, 3g protein, 23 carb, trace fiber
“Healthified” Nut Crackers = 145 calories, 12g fat, 6g protein, 2.6 carb, 1.2g fiber


This recipe was inspired by Ina Garten.

Healthy Grilled Cheese

FYI...Craig liked it better made with tomatoes.

EGGPLANT STYLE (Yes, Tracey, I know I am getting to be like "Bubba" on Forest Gump...Eggplant sandwich, eggplant pizza, eggplant breadsticks...)

1 large eggplant (wider rather than long)

1/2 cup of ground almonds (or almond flour)

1/4 cup of Parmesan cheese

Small handful of fresh basil (about 1/3 cup)

1 clove of garlic

1 egg

4 large slices of sharp cheddar cheese

Salt and Pepper to taste

Coconut oil OR Ghee for frying

Place almonds and parmesan in a medium mixing bowl. Peel and slice your eggplant. I got about 4 slices which would make 2 “sandwiches”. Wisk your egg in a small bowl. Finely chop your basil and garlic. Warm up your skillet and melt butter for frying. Dip your eggplant in the egg mixture. Then drag your eggplant through the almond and Parmesan mixture. Make sure it is well coated. It will be a bit sticky. Do this for all your eggplant slices and fry in oil. Once browned flip to the other side. This will take 3-5 minutes per side on low to medium heat. When your eggplant are nice and crispy top *half * your eggplant with cheese slices and garlic basil mixture. To make a “sandwich”, place the remaining eggplant on the garlic basil cheese. Cover your skillet with a lid and let the cheese melt. Add salt and pepper to taste! Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Grilled Cheese = 400 calories, 26 carbs, 1 fiber (25 effective carbs)
"Eggplant" Grilled Cheese = 240 calories, 9.7 carbs, 5.4 g fiber (4.3 effective carbs)

TOMATO STYLE

I can't wait to try this with good-tasting tomatoes from my garden (thanks to Rebecca!).

1 Large tomato

1/2 cup of ground almonds (or almond flour)

1/4 cup of Parmesan cheese

Small handful of fresh basil (about 1/3 cup)

1 clove of garlic 1 egg Cheese Slices (I loved it with GOAT cheese!)

Salt and Pepper to taste

Coconut oil OR Ghee for frying

Grind your almonds until they have a flour-like consistency. Place into a medium mixing bowl. Add your Parmesan cheese and mix well. Core and thinly slice your tomato. I got about 4 slices which would make 2 “sandwiches”. Wisk your egg in a small bowl. Finely chop your basil and garlic. Warm up your skillet and melt butter for frying. Dip your tomato in the egg mixture. Then drag your tomato through the almond and Parmesan mixture. Make sure it is well coated. It will be a bit sticky. Do this for all your tomato slices. Fry your tomato slices in butter. Once browned flip to the other side. This will take 3-5 minutes per side on low to medium heat. When your tomatoes are nice and crispy top *half * your tomatoes with cheese slices and garlic basil mixture. To make a “sandwich”, place the remaining tomatoes on the garlic basil cheese. Cover your skillet with a lid and let the cheese melt. Add salt and pepper to taste! This recipe will make two delicious grilled sandwiches! Recipe note: Fresh basil tastes very different from dried. You may substitute a good quality pesto if you do not have fresh basil. Once browned flip to the other side. This will take 3-5 minutes per side on low to medium heat. When your tomatoes are nice and crispy top *half * your tomatoes with cheese slices and garlic basil mixture. To make a “sandwich”, place the remaining tomatoes on the garlic basil cheese. Cover your skillet with a lid and let the cheese melt. Add salt and pepper to taste!

NUTRITIONAL COMPARISON (per serving)
Traditional Grilled Cheese = 400 calories, 26 carbs, 1 fiber
"Tomato" Grilled Cheese = 233 calories, 5.3 carbs, 2 g fiber (3.2 effective carbs)

Blintzes With Ricotta Cream And Strawberry Sauce

Ever heard of dessert for breakfast? blintzes are one such befitting example.These Eastern European cheese-filled crepes might appear sinfully loaded with calories but my recreation here is completely diet friendly with no saturated fat(butter) and lightly sweetened.No compromise with flavors though,the luscious strawberry sauce and light cheese filling embellish the blintzes inside out.


The star ingredient of the stuffing in these blintzes is Italian cheese - ricotta.Ricotta cheese comes in different varieties ,common are,smooth texture Ricotta salata , toasty baked Ricotta infornata,sheep's milk ricotta,smoked ricotta and cow's milk fine-grained ricotta.

By-product of cheese making,made from the whey,the fresh Ricotta is one of the few cheese that comes in low-fat and also very affordable ,which is why,it is utilized more often in my cooking.For these blintzes I use the low fat fine-grained ricotta and blend it with a sweetener until creamy and smooth.


More often I like strawberries whole and juicy than cooked,but once in a blue moon the overly ripe ,do make it into sauces.Darker the interior of the berries are,more sweeter and richer it is in anti-oxidants.Mix in other kinds of berries in the sauce for an even berrilicious sauce.


Recipe : Blintzes With Low-fat Ricotta Cream And Strawberry Sauce
Makes 10 Blintzes
Ingredients
For Crepes
1 cup Whole wheat flour( fine ground)
1 1/2 cup low-fat or skimmed milk
1 large Organic egg
1/4 teaspoon salt
1 tablespoon canola oil for greasing the pan and sauteing the blintzes later.

For Ricotta Cheese Filling:

1 1/2 cups reduced fat ricotta cheese
1 teaspoon pure vanilla
2 tablespoon Organic Agave nectar or Pure honey

For berry Sauce
1 pint Fresh strawberries( or blueberries or raspberries),hulled and chopped
2 teaspoon corn starch or arrow root powder
2 tablespoon Organic Agave nectar or Pure honey


Method
Use a whisk and combine the flour,milk,egg,salt and vanilla is a large mixing bowl until batter is smooth consistency.Let stand for few minutes.

Meanwhile prepare the sauce.Combine the berries and honey in a heavy saucepan.Cook over medium heat until berries bubble and release their juices,about 5 minutes
Dissolve cornstarch or arrowroot in lemon or orange juice and add to the fruit along.Reduce heat to medium-low and cook for 2 to 4 more minutes until the mixture begins to thicken.Remove from heat and allow to cool.For a smoother sauce,mash or puree half the berries with a potato masher or in a blender.

Next make the crepes.Heat a non-stick medium size pan. Slightly grease(with oil) the pan using a kitchen towel and pour a ladle full of the crepe batter into the pan,tilt it ,to spread the batter around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Repeat the same for the rest of the batter.

Prepare the filling by whipping together cheese,sweetener and vanilla in a blender until creamy smooth.

To Assemble the blintz,spoon about a tablespoon of the ricotta cream mixture over the center of each crepe. Fold the opposite sides of the wrapper over the filling. Lay them on a plate,seam side down.Finish assembling all of the blintzes.

Final step,saute the folded crepes(blintzes),heat about a teaspoon of oil in a non-stick pan and saute them,in batches of 4,about 2 minutes on each side,until crisp and lightly browned.
Drizzle the strawberry sauce and serve warm or cold with slices of fresh strawberries.


This is my entry for Weekend herb blogging #228,hosted this week by Prof Kitty from The Cabinet of Prof. Kitty

Mustard Greens Mozzarella Munchies

When my favorite greens are not in-season I buy them frozen,that are convenient and nutritious at the same time.


Contributing generously to the daily need of fiber (5grams in each cup i.e 4 ounce of the green used) and packed with others nutrients of the mildly bitter mustard greens,these cheesy green munchies are quick to assemble and appeasing to the hunger pangs.
Recipe : Mustard Greens Mozzarella Nuggets ,adapted from Cheesy Spinach Nuggets, courtesy of Mirch Masala
Makes a dozen medium munchies(about 2 inches wide)
Ingredients
8 oz frozen Mustard greens(or spinach), thawed and drained
3/4 cup Partly skimmed Mozzarella cheese,grated
2 tablespoon onions,finely chopped
1 tablespoon flax seed meal
1 teaspoon spice mix of your choice
1/4 cup bread crumbs(fresh or store-bought)
2 green chillies or any other hot peppers,finely chopped
1 tablespoon Chickpea flour or all purpose flour
1/2 teaspoon salt
2 teaspoon canola oil

Method
Preheat the oven to 350F.
In a medium bowl, combine well all the ingredients except the oil.Take a little of the mixture and shape them round and slightly flatten by placing between the palms. Spread the oil on a baking sheet or large oven proof pan like the cast-iron pan ,
,place the shaped nuggets.Bake for 15-18 minutes,until lightly crisp.Serve warm with herbal tea.

Health nut Challenge 4 : Bitter Better Health.Please send your entries before March 10th.Thank you.

Reminder : H2Ope for Haiti

H2Ope for Haiti is a charity event,from February 21 - 28th being organized by Jeanne of Cook Sister along with BloggerAid-Changing Face of Famine with an online raffle to raise funds for Concern Worldwide's relief effort in Haiti.Concern Worldwide estimates that its initial response to the emergency will last at least six months. The money raised by this raffle will be paid directly into Concern Worldwide's account by Justgiving and will be used exclusively for the Haiti relief eff
Find here , the list of all the wonderful prizes from our generous donors - from personally autographed cookbooks to parcels of French baking goodies to original art - there is something for everyone. Unless stated otherwise, all prizes are available for worldwide shipping and tickets cost £6.50 (roughly $10) each.Once you have chosen the prize or prizes you want to buy tickets for, take a note of their prize codes (very important!) and click through to Justgiving donations page where you will find complete instructions on how to buy your tickets and specify your chosen prizes.

Walima Cooking Club tour Lebanon :Aysh el-Saraya and Sheesh Barak

November was Lebanese cooking at the Walima Club.Two luxurious dishes from the land of milk and honey ,it was hard to satisfy with just one ,I celebrated with both the sweet and savory delights.Before we get cooking here is a brief history of Lebanon and its cuisine ...
Lebnan, Le-b-nan that means the White Mountain, once called "The pearl of the middle East,” is bordered by the Mediterranean Sea, Israel, and Syria. At one time or another Phoenicians, Assyrians, Babylonians, Persians, Greeks, Arabs, European Crusaders, Ottomans, and French all ruled and had influence over the land and its cuisine. The Cuisine of this Ancient Land is diverse and steeped in history; Lebanon is a culinary and cultural Crossroads. Lebanon is located on the Eastern most shore of the Mediterranean in the Fertile Crescent, where Western Civilization is said to have begun. Both the Eastern and Western influences in its cookery are apparent. It combines the sophistication of European Cuisine with the excitement of Eastern Spices.

The food of the entire Mediterranean region is a celebration of life; it is fresh, flavorful, diverse and invigorating. The Lebanese proudly admit that the genius of their food is its simplicity, and that the food was a product of both the earth and the sea. Also the natural bond that all of the Mediterranean cuisines share, from the tip of Spain to Lebanon “the same waters equally splash all of the countries around the Mediterranean".
Lebanese cuisine is the richer and the finest in the Middle East and any other Arab countries due to their milder climate, and indeed, any cuisine is dependent upon climate and geography. Lebanese Cuisine is considered a very balanced, healthy diet. The Cuisine of Lebanon is the epitome of the Mediterranean diet. The country’s cuisine characterized by the use of a wide variety of fresh ingredients which include olive oil, herbs, spices, fresh fruits and vegetables, dairy products, grains, fresh fish and seafood; animal fats are consumed sparingly. Poultry and red meat and usually lamb, is eaten more often, either grilled, baked or sautéed in olive oil or butter, cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked.
Though its mainstream popularity is relatively new, the Cuisine is not; the Cuisine of Lebanon has been in the making since pre-biblical times. The influence that Lebanon has had on the world is totally out of proportion to its size; culinary contributions from this tiny Country have had the greatest impact on modern Middle Eastern cuisine.



The November's Splendid sweet Challenge was picked by Joumana from www.tasteofbeirut.com
The Bread of the Seraglio ( Aysh el-Saraya)

A delectable bread pudding made by soaking the bread in Caramel syrup infused with Orange blossom ,topped with slotted cream and toasted nuts.The changes made to the original recipe :
*White whole grain bread for plain white bread
*Dark brown sugar for white sugar
*Low fat ricotta for half and half in the topping.

Recipe
Source: Lebanese Cuisine by Anissa Helou
Ingredients
1 round loaf White Whole wheat bread
For Caramel Syrup
1 cup brown or white sugar* (I used dark brown sugar)
2 tablespoon water
1 1/2 cup hot water
1 teaspoon lemon juice
1 tablespoon orange blossom water or rose water

Topping variations
1.Low fat Ricotta cream
1 1/2 cup low fat ricotta
1 tablespoon white sugar or 2 teaspoon Agave nectar

2.Lebanese clotted cream or Ashta
2 slices of white bread without the crust
2 cups half-and-half

1/4 cup toasted pistachios, coarsely processed.

Method
Cut off the crust of the bread slices and save them for making bread crumbs.
Arrange the slices on a baking sheet and toast in an oven at 350 F until lightly brown on both sides(Turn once) about 10-15 minutes.
Now lay the toasted slices on large wide pan.Prepare the syrup.
Put the sugar, water and lemon juice in a pan and place over medium heat. Bring to the boil and cook, for about 20 minutes or until it is caramelized.
Towards the end of the cooking time, measure 1 1/2 cups of water and bring to a boil in a teakettle. When the sugar is caramelized, start adding the water gradually without taking the sugar mixture off the heat. Be very careful, because the sugar will start spluttering and you could burn yourself!
Pour the boiling syrup all over the toasted bread and place over medium heat and cook pressing the bread with the back of a spoon to mash it and make it soak up the syrup.
Transfer the bread in to the serving dish and spread it evenly across the dish. Let it cool entirely before spread the toppings.

Low fat Ricotta Creamy Spread
Method
Whip the ricotta cheese and the sweetener(sugar or syrup) in a blender or a processor until smooth and creamy.

Clotted cream or Ashta:
Method
Cut the bread in small pieces and place in a saucepan
Pour the cream or half-and-half over the bread
Bring to the boil. Lower the heat and simmer 10 minutes, stirring often.
Cool then refrigerate. It should keep for 4 to 5 days. Makes 1 pint.

Chill after spreading the cream and sprinkle the pistachios all over before serving.


The Savory Challenge was picked by Arlette(the mastermind of the cooking club):
Lebanese Style Sheesh Barak(Dumpling with Greek Yogurt Sauce)
A sumptuous Arabic dish,in Lebanese style Sheesh Barak the dumplings are baked then soaked in slow cook Greek yogurt sauce that's infused with flavors of garlic and mint.

Adapted from Recipes at Simply Heaven food and Antonio Tahhan
Basic Dough or Ajeen for making the Dumpling

Ingredients
2 cups Wheat flour(fine ground)
1/2 cup warm water
1/4 cup extra virgin olive oil or canola oil
1/2 teaspoon salt

Method
Sift the flour onto a working surface or a mixing bowl.Mix in salt. Make a well in the center and pour the oil.Add water gradually.Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth.Allow the dough to rest for an hour.

The Filling Variations
With Meat
Fry 2 tablespoon of onions in a teaspoon of oil. Add 1/2 pound ground lean beef, 1/2 teaspoon salt, 1/2 teaspoon allspice and 1/2 teaspoon cinnamon. Stir occasionally and fry for 7-8 minutes. Add 2 tablespoon pine nuts and Mix.Cool before filling.
With Vegetables
Prepare an vegetable filling by sauteing any kind of quick cooking vegetables with spices.I used chopped onions ,purple cabbage,peppers and carrots


Cooked Greek Yogurt Sauce
Ingredients
2 cup fat free or low fat Greek Yogurt
1 tablespoon cornstarch
1 Organic Egg
2 tablespoon water
2 cloves garlic, crushed with a dash of salt
1 cup finely chopped fresh mint (or use dried)
2 teaspoon extra virgin olive oil or canola oil

Note: The egg and the cornstarch are there as stabilizers so that the yogurt won’t separate.Make sure to cook the yogurt on medium low heat , high heat could ruin the sauce.

Method
Dissolve the cornstarch in water.Whip the egg and mix in to the yogurt with the cornstarch water.Cook the yogurt on low heat ,while stirring constantly ,until sauce is bubbly and smooth.
To flavor the yogurt,heat oil in a small pan add the garlic ,saute until aromatic.Mix in the chopped mint and turn off the heat.Slowly mix this in to the yogurt sauce


Preparing the Sheesh Barak:
Roll out the dough with a rolling pin to about 1 mm thickness. Using a round cookie cutter (medium size), press over dough to get equal rounds (or squares).
Spread the round a little with your fingers. Place 2 teaspoon of the filling on it. Fold over one end to make a semi-circle. Press edges down to seal. Take the two ends from the straight side, bring them together to make a small ring. Press well. Repeat till rounds are done.

Place the stuffed dough and the cut pastries in a tray with parchment, Bake in a hot oven (400F) for 10 minutes or until golden. During this time prepare and cook the yogurt and when it starts to boil add the baked pastries to the boiling cooked yogurt one by one. Let it boil over low heat for 10 minutes or till pastries are cooked.Make sure to cook the yogurt on medium low heat , high heat could ruin the sauce.

Sprinkle with dried mint or sumac.Serve warm,can also be served with Lebanese Rice Pilaf with Vermicelli.





Tried and Tasted : No cook Vegan Tofu Chocolate Pudding


A lusciously healthy pudding using two of the most nutritious ingredients Cocoa and Tofu ,that I couldn't miss posting today,the last day of sending the entries for Tried and tasted event,the featured blog of the month is Sunshine mom's Tongue Ticklers and the host is Ragaa of The Singing Chef.Find the recipe here.

Show Me Your Lunch Box

This is for Divya's :Show Me your Lunch Box.
A wholesome lunch box with Whole grain stuffed buns with spicy veggie and\or lean meat filling.Crunchy carrots and Walnuts and an apple to finish off .

Crunchy-Creamy Cannoli with Low fat Ricotta Cocoa Filling

Hope you all had a wonderful Thanksgiving feast.And all ready for the shopping spree on the most busiest shopping day of the year.Good luck!
Today is also Eid-ul-Adha.My hearty Eid wishes to all my viewers celebration this festival of sacrifice.
And also today happens to be the day all Daring bakers post their courageous bake of the month.Surprisingly this month we skipped the baking and devoured the festive Italian Pastry,cannoli.Thanks for Michele I was given an option of baking the deep fried shells,that I'm afraid didn't yield anything but crisp cannolis.Following the more authentic method of making them resulted in the most crisp shells.I rolled the dough very thin,so if you treasure a pasta machine or a tortilla\roti press,then making this pastry can be so much easier.Its not necessary to buy a cannoli forms\tubes to make these,one can always use a wooden stick about 5-6 inches long.Go wild with the fillings , I played around with some fresh produce of the season,cranberries and sweet potatoes.The second filling is low fat ricotta whipped with cocoa and garnished with nuts.

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.


Recipe
Mario's video on forming the shells.
Lidisano’s Cannoli
For CANNOLI SHELLS
1 cup (125 grams/8 ounces) all-purpose flour
1 cup (125 grams/8 ounces) whole wheat flour(fine ground)
2 tablespoons(28 grams/1 ounce) sugar
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) Fruit juice
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying


Note - For chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) .

DIRECTIONS FOR MAKING SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cinnamon, and salt. Stir in the oil, vinegar, and enough of the juice to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles or squares.
Pasta Machine method:
*Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through.Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.

3 Oil the outside of the cannoli tubes. Roll cut dough from the long side around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a small deep heavy saucepan, pour enough oil to reach a depth of 2 inches. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Fillings
Roasted Sweet Potato with fresh Cranberry sprinkles
Scrub and roasted a sweet potato in 375F oven for about 30-35 minutes until the caramelized sugars ooze out.Slightly cool and blend to a smooth paste.Blend in a tablespoon of honey or agave nectar for more sweetness.Use some chopped fresh or dried cranberries for sprinkling on top.
Low fat Chocolate Ricotta with toasted pistachios
Whip or blend together a cup of low fat ricotta with a tablespoon of unsweetened cocoa powder and a tablespoon of sweetener(Honey or Agave nectar or Brown rice syrup).Use toasted pistachios for garnishing.


ASSEMBLE THE CANNOLI:
When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziploc bag, with the filling. If using a ziploc bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side.

Immune boosting Foods.Vegetarian Lasagna (with Kale,Zucchini and Broccoli).

The Flu scare sure has spooked us all more than ever this season.Besides the preventive measures such as getting the flu shot, washing hands often ,disinfecting and avoiding contact with sick people be sure to consume nutrient rich foods to build a good defense against infections.

Eating from variety of fresh fruits and vegetables builds strong immune system.With flu season in full swing,it becomes all the more essential to make that right choice.Here are the important nutrients and good foods proven to build a strong defense against the infections and diseases.

*Beside the juicy oranges ,vegetables like broccoli, kale,peppers,tomatoes, berries,peaches and apples are good sources of Vitamin C .

*Vitamin E and Omega-3 fatty acids together are also essential for boosting the immunity.Almonds,dark leafy greens,broccoli and tomatoes are common foods rich in vitamin E.Flax oil,Extra virgin olive oil and fish like salmon are rich in omega-3.

*Minerals Zinc and Selenium are need in just the right quantities to build immunity.Wheat germ,wheat bran ,nuts like cashews,pine nuts and pecans are rich in zinc.Mushrooms,chicken and seafood like shrimp ,salmon and tuna is rich in selenium.

*Spices like fresh garlic and ginger ,dry spices like turmeric ,cumin ,coriander and cinnamon are wonderful immune enhancers.

*Flavonoids and probiotics are becoming ever so popular for building strong body defense.Yogurts with live cultures are best source of probiotics.Flavonoids are present in foods like Cocoa,Dark leafy greens, beans and fresh cranberries.

*Cartenoids like beta-carotene found in Sweet potatoes,carrots and dark leafy greens are also counted as immune boosters.

[Book referred for immunity foods Super Immunity foods and WHFoods ]

Find this veggie rich recipe of Vegetarian Lasagna (with Kale,Zucchini and Broccoli) at Wandering Chopsticks,the featured blog of month for Tried and Tasted Event.The Host of the month is Trupti of Trupti´s Food Corner .I used low fat ricotta instead of mozzarella,although one can used both kind of cheeses.The juicy vegetables fill in perfectly,truly a wholesome alternative to those on no meat diet.

Kunafa, a Jordanian Sweet Pastry

For the month of September the ladies at Walima Cooking Club have relished the cuisine from the beautiful Historic country of Jordan in Middle East.The dessert pick was Kunafa,the festive Arabic dessert very popular during Ramadan,made by layering Cheese in between the crispy thin Kataifi pastry dough.The flavored sugar syrup and crunchy nuts are added for perfect finish.One can also use the thin vermicelli if kataifi is hard to find.And for the cheese the authentic recipes uses Naboulsi or Akawi Cheese ,which can be substituted by ricotta and fresh mozzarella together.

***********************************************************************************
Recipe adapted from Diana's Desserts.Also watch the video at Summer's blog.

Ingredients
*1 (1 pound) package Kataifi (can be found in most middle eastern, Arab or Greek grocery stores )
1/2 cup Pure Ghee,melted

For Sugar Syrup
1 cup brown or white sugar
1 cup water
2 tablespoon lemon juice,freshly squeezed
1 teaspoon Orange blossom water or rose water
Pinch of Saffron

For Garnish
1/4 cup blanched whole almonds,sliced
1/2 cup golden raisins or chopped dried dates
1/2 cup roasted cashews or walnuts, coarsely chopped
2 tablespoon pure ghee

For Cheese Filling
2 cups low fat Ricotta
1 cup fresh mozzarella,shredded

*One can also used very thin roasted vermicelli(available in most Asian stores).Roast in ghee,cover and cook in very little water just until soft but not mushy.

Method
Prepare the sugar syrup
In a heavy bottomed saucepan over medium-high heat, add water, sugar ,saffron and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or orange blossom water.

Prepare Cheese filling
In a blender or food processor blend together ricotta and mozzarella.keep aside

Bake
Preheat oven to 350 degrees F/180 degrees C. Butter a 12-inch round or 8x8 inch square pan.
In a large bowl gently loosen kataifi or roasted cooked vermicelli. Mix very well with pure ghee. Cover with half of the kataifi or vermicelli in the baking dish. Press down lightly.Spread the cheese mixture evenly.cover with remaining kataifi or vermicelli mixture.Bake until lightly golden, about 30 to 45 minutes.
Soak in Syrup and Garnish
lightly roast all the dried fruits and nut in pure ghee,separately.keep aside

When baked immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature.loosen the edges,invert onto the serving plate.
Sprinkle the garnish all over.Let cool.Slice in squares and serve.

*********************************************************************************


The scrumptious Arab pastry made perfect dessert for Eid.I'd love share this with Rosa's Pastries for peace and Sanghi's Fall In Love:Ghee

Shahi Paneer(Indian Cottage cheese). Announcing Weekend Wokking :Cheese

Shahi Paneer resonates the richness and royalty of the Mughalai Cuisine.Paneer is crowd pleasing delicacy of Indian Cuisine,especially for the lacto-vegetarians.It resembles Extra firm tofu in texture and can certainly be substituted with it for an healthier alternative.Store bought kind are almost always full-fat but Paneer can also be home made with reduced fat milk.

Roasted paneer

Recipe Shahi Paneer
Ingredients
2 cups Paneer (Indian cottage cheese) or Extra Firm Tofu,cut in cubes
1/2 cup tomato puree
1/2 a medium onion Onion,finely chopped
1/2 cup roasted cashews,finely ground
1 teaspoon ginger and garlic paste
1 teaspoon fresh garam masala(mix of ground cinnamon,cumin,cloves and cardamom) 1 teaspoon red chilli powder
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds(zeera)
2-3 small green chillies,chopped
3/4 teaspoon salt
1 tablespoon Olive oil or vegetable oil

Method
Roasting the paneer in about tablespoon of oil is optional,just gives a nice firmer texture but could add to the fat calories.so skip it if desired.

In a saucepan saute onions with oil and cumin seeds over medium-high heat ,when lightly brown add the ginger and garlic paste,saute until nicely brown and aromatic about 2-3 minutes.Add the chillies and rest of the spices and the cashew powder.Keep stirring after a minute add the tomato puree with 1/2 cup of water.Bring to a slow boil,add the paneer cubes;simmer 8-10 minutes until the cheese soaks in the flavors.Serve warm with Flavorful rice or parathas.

This is my contribution to Weekend Wokking ,with ME as this month's happy host :D

Announcing Weekend Wokking :Cheese

I'm delighted to host Weekend Wokking for July.Weekend Wokking is a world-wide food blogging event created by Wandering Chopsticks to celebrate the multiple ways we can cook one ingredient.Check out Previous month's Cilantro round up.
The Secret Ingredient of July is CHEESE!.Its rich in calcium and protein,every cuisine has it own varieties.Show your passion for cheese,pick your favorite variety,chose the low-fat or vegan kind if on diet, whip cook bake or grill and share with Weekend wokking.

Here are the rules:


1. Entries for Weekend Wokking must be written specifically for the event, and the posts cannot be submitted to other food blog events. Exceptions include entries that are also submitted in photo contests.

2. Entries are encouraged to be original recipes created by the submitter, but if you made someone else's recipe, please include a link to that person's recipe. You are allowed to revisit your recipes, provided that the photos and post are new and created specifically for the event.

3. Submissions must include the words Weekend Wokking and a link back to this post. If the round-up is hosted by someone else, submissions must include a link to this post and a link to that round-up's host.Use of the logo is encouraged but not required.

4. Send me your entries by August 2 to my email YasmeenHealthnut(at)gmail(dot)com

Please put Weekend Wokking in the subject line of the email .Include the following details in the mail:

Your name or what name you would prefer to be called:
The name of your blog:
What part of the world you want identified as your residence:
The title of the recipe:
A permalink URL to the recipe:

Go Cheese!

Palak Tofu and Palak Paneer with added nutrition of Mom's love.Paneer Versus Tofu Nutrition Analysis.

"You should serve your mother,then your mother,then your mother,and then your father".(A simple hadith[Saying of Prophet Muhammad(pbuh)] that speaks volumes about mother's importance)
Mom's have a special place in our hearts and deserve immense respect for their unconditional love and endurance.Never realized a mother's job can be so challenging until I became a mother myself.Motherhood requires lot of patience for raising a child right from the pain of birth ,changing countless poopy diapers,the prayers and sleepless nights when you are sick and tolerating those toddler tantrums and teen angst.As our first teacher ,moms help us learning the first words,take the first steps and first lessons in manners that eventually shape our future.Moms stand by you through every thick and thin of our life.Did I miss something,Yes! its mom who makes the best meals.Nothing like warm home made food made with added nutrition of Mother's love.
My Ammi is a master cook besides being a connoisseur of home making.She recognizes spinach as a vegetable with vital nutrients,doesn't miss including it in her diet at least twice a week.Paneer or Tofu seem just right for her to add that bite of calcium and protein in to the green wonder.

Paneer(Indian cottage Cheese) Versus Tofu
Paneer and Extra firm tofu are identical in texture,hard to distinguish from it external appearance.You wouldn't know that this is Palak Paneer

and this Palak Tofu unless you take a bite full of each of these delectable dishes.

Paneer is a dairy product(a kind of cheese) while Tofu is Soy product.Paneer is a popular replacement of meat protein for lactovegetarians and the Tofu is for vegans.Flavor of tofu is slightly more intense than paneer and is considered healthier replacement for Paneer ,which is relatively higher in fat.How I wish paneer was sold in low fat variety to savor it more often.

Recipe
The bland flavors of tofu and paneer are kicked up a notch with the spicy spinach sauce in this classic Indian favorite.I humbly present the heavenly Palak Paneer\Tofu recipe,just as mom makes.

Ingredients
2 lb spinach
1/2 lb Extra Firm Tofu or Paneer,cut in bite-size cubes
1 medium onion,finely chopped
1 plum red tomato,finely chopped
1 teaspoon ginger and garlic paste
1 tablespoon coriander powder
1 teaspoon red chilly powder
2 green chillies,finely chopped(optional)
1/2 teaspoon cumin powder or use Garam Masala
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 tablespoon Extra Virgin Olive Oil
3-4 sprigs of cilantro\coriander ,chopped for garnish

Method
Blanch spinach in boiling water for couple of minutes,drain and puree in a blender.
Heat oil in a saucepan on medium flame. Add chopped onions saute for a minute until translucent before adding minced ginger and garlic. After few seconds add the turmeric , tomatoes and other spices.cook until tomatoes are tender then stir in the spinach puree. When the sauce start to bubble after 4-5 minutes , add the tofu or paneer pieces. simmer for another 8-10 minutes and serve warm with rice or bread.



Mom's favorite Palak Tofu or Paneer is my entry for the events
1.Ivy's Celebrating Mother's day at
2.Shama's Mom's Most favorite recipe.
3.Poornima's My favorite things :Cheese

Nutrition Analysis Paneer and tofu
Data gathered from the nutrition facts label on the commercial Paneer and tofu .

Paneer is higher in calcium and protein than tofu but comes with some bad dose of cholesterol and big fat calories.


Thank You!
Heart filled thanks for the kind birthday wishes and prayers for Nabeel.He sure was excited to read them all:)

(The flowers are Purple Lilacs ,wish you could smell the divine fragrance)

Chocolate Pistachio Rolls(Fat-free)

I made these delicious fat-free Chocoloate Pistachio rolls for Eid and my guests had no clue that this mouthwatering mithai(Sweet) was literally fat-free with not even a drop of butter. Many Many Many Thanks to health conscious Anudivya ,her blog ..and a little bit more.. is unique with healthy recipes.Find the recipe herefrom her blog. I used natural color of saffron for the center roll and the rest of the recipe remains the same.

This recipe has been bookmarked and sent to Ruth's Bookmarked recipes posted every Monday.

Cheese Apple Souffle with Caramalized Peach Sauce

Are you craving for a cheesy dessert? Of course with a fat free cheese. I found an easy ,mix and bake dessert in the blog Nami-Nami . I usually make souffle with just eggs ,milk and cream, fruits in a souffle was a neat idea. I prepared some caramelized peach sauce to add more fruity flavor to the dessert. I made no changes to the original recipe, just made it in a smaller portion. This dessert was Ramadan diet friendly ,meaning prepared in a lesser time with healthier ingredients.

Ingredients
1 cup fat free ricotta cheese
2 large Organic eggs
2 tablespoon semolina farina(Sooji Rava)
1 cup Plain yogurt or Sour Cream
1/3 cup sugar
1 Large Apple, peeled, cored and thinly sliced
1 tablespoon Butter for topping
Sliced Almond and Pistachios for Garnish

Method
Preheat Oven to 350F.
Combine cheese and eggs in a large mixing bowl. Stir well until combined. Mix in the semolina, yogurt or sour cream and sugar.
Wash,peel,decore and thinly slice the Apples and fold it in the cheese mixture.Transfer the mixture in to greased(with butter) baking dish, I used a corning ware dish about 7x7 inches in dimensions.
Sprinkle some sliced almonds all over the mixture and dot with butter. Bake for about 45 minutes. Let cool completely before slicing, about 2 hours.Garnish with chopped pistachios and Serve with any fruit sauce ,I made the Caramelized Peach sauce(recipe follows).

To make Caramelized Peach sauce you'll need
2 tablespoon sugar(I used Brown sugar)
2 Ripe peaches,wash,discard pit and chop(do not peel)
2 tablespoons water.

In medium saucepan add sugar and water.Cook over medium-high heat until sugar is completely dissolved about 1 minute.Reduce heat to medium low, and cook until sugar turns bubbly and dark, about 10 minutes.Stir in chopped peach cover and continue cooking, stirring occasionally, until the peaches are soft, about 15 minutes.
Now puree the cooked peaches until smooth .Serve with the cheese souffle or with pancakes.



This calcium rich souffle is my entry for Eat Healthy :Calcium Rich hosted by Sangeeth and also for MBP : Say Cheese hosted by Siri's Corner.