Health Nut Challenge 2:Guilt-free Snacks.Roasted Vegetable Wheat Crackers.

The gratifying response for the first Health Nut Challenge gives me the confidence to announce the second challenge ~ Guilt-Free Snacks.
How often to do you reach out for snacks between your meals?And how often is it a deep fried or high sugar food?.Snacking is essential part of a healthy diet ,helps maintain even energy levels and manage hunger and prevent binging.But foods with empty calories(high calories and low nutrition) like deep fried ,high sugar foods ,that aren't very fulfilling ,often leave hunger lurking around craving for more.The result can be nasty weigh gain and other medical problems.


For the Health Nut Challenge 2:
Share your ideas of smart snacking
1.Create a healthy snack ,one that is not deep fried ,has good source of fiber ,low in sugar and fat.
Or recreate some of the healthy snacking recipes posted here(Chips-N-Dips,Baked goodies,Savory snacks or Smoothies)or from other blogs:

2.Limit 2 entries per blog .Use the logo and link back to this post .Mail me your entry with following details by October 31st 2009 to email address
YasmeenHealthnut[at]gmail[dot]com :
**Your Name and blog\Website(if you have one)
**Recipe link(Non-bloggers include the complete recipe)
**A Picture of the snack
** Old entries are allowed as long as reposted.
**Your Location

Thanks to all the participants of Health Nut Challenge :Well balanced 3 course meals.I'm working on the round up ,hopefully it'll be up in a week or two and the lucky winner who takes $25,will be chosen in a lucky draw by Nabeel.


Roasted Vegetable Wheat Crackers

The crunchy munchie crackers with added flavor and texture of roasted vegetables are perfect any time snack.

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Recipe
Ingredients
2 cups Whole Wheat Flour
2 cups vegetables(Carrots,peppers,onions,broccoli or any other),Sliced
1/2 teaspoon cumin powder or dried rosemary or coriander powder
1/2 teaspoon chili flakes(optional)
3/4 teaspoon salt
2 tablespoon Extra Virgin Olive oil or vegetable oil

Method
Preheat oven to 375 F.
Lay the vegetable on a baking sheet,sprinkle some salt and combine with about 2 teaspoon of oil.Bake for 20-25 until nicely roasted.Cool completely.

In a food processor or blender,process all the roasted vegetables until minced or finely grated.
Prepare the dough by mix all the other ingredients with the roasted vegetable mixture until well combined. Knead the dough to a smooth consistency.
Divide the dough in to 2 portions. Take one portion at a time and roll in to thin sheet. Place on a greased baking sheet.Score the rolled dough on the sheet in to squares. Prick using a fork to prevent the puffing of crackers.Brush a little water and sprinkle with sesame or poppy seeds all over.
Bake for about 15-18 minutes while keeping a close eye . Don't wait till the cracker turn dark brown. Light brown is the just the right color to get a flavorful crackers.Repeat the same for the remaining portion of dough. Cool on rack before storing in a tight jar.Enjoy with low fat cream cheese.
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Eid Mubarak!...Saffron Sevia

Eid Mubarak to all the viewers celebrating Eid-ul-fitr.


The Eid special dessert Saffron Sevia(Vermicelli) with dry fruit and nuts.

Thanks to Aysegul,Aysha,Faiza Ali,Fitri,Humaira,Jin Hooi,Mallugirl,Mama Fami,Mona,Muneeba,My Comfort Food Network,Nasrin,Priya,Rahin,Rekha,Saraswathi,Shabs,Shaista,Shifa,Sheerin,Umm Salihah,Zainab and Meedo and Zerin for joining in the Joy from Fasting to Feasting.Find the latest updates compiled by Lubna here.

Classic Ratatouille

Ratatouille(pronounced RAT-EH-TOO-EY and literally meaning "Chunky stew to stir") is a Classic French-Provençal dish with earthy flavors of abundantly fresh veggies.Dated back to 18th century France,the dish was poor farmer's nutrient rich meal.

I was introduced to this vintage recipe from the Disney-Pixar's Comedy "Ratatouille".The vibrant recipe at smitten kitchen inspired by the Movie itself was very impressive ,then I was thinking an easier method like the chop and toss method used in the Ratatouille pasta.

A really good ratatouille is not one of the quicker dishes to make,as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer.This recipe is the only one we know of which produces a ratatouille in which each vegetable retains its own shape and character.~ Julia Child
More recently while browsing through Master Chef Julia Child's Classics found really good ratatouille recipe that undoubtedly seemed the best to bring out the flavors for an ultimate,delicate and crisp ratatouille.

The recipe here is adapted from both the tried and tasted recipes.One can layer vegetables,alternating or just top one layer of vegetable over the other.More importantly use fresh ingredients and avoid any canned vegetables for a flavorsome ratatouille.


Serves 3-4
Ingredients
2 medium Italian or Japanese eggplants or 4 medium Indian eggplants,thinly sliced(with Skin on))
2 yellow squash,thinly sliced
2 Zucchini,thinly sliced
1 small red ,green or yellow Bell pepper,seeded and sliced
2 cloves Garlic,chopped
2 medium Vine Ripe tomatoes,sliced
4 medium ripe red tomatoes,steamed,peeled,seeded and juiced
Few springs fresh herbs,basil or flat leaf parsley,chopped
1 teaspoon black pepper,freshly ground
2 tablespoon Extra Virgin Olive oil
1 1/2 teaspoon salt

Method
In large mixing bowl,toss all the sliced vegetables(eggplant,zucchini and squash) with a teaspoon of salt ,let sit for 15-20 minutes.
In a large pan heat the oil on medium-high heat.Saute the salted vegetables in a single layer ,about a minute on each side until slightly brown.Keep aside.
In the same pan,add the onions and saute onions about 3-4 minutes ,add the garlic and saute another minute before adding the peppers.Cook another 3-4 minutes on medium heat.
Add the tomato pulp ,cover and cook until juice has mostly evaporated.Season with salt and pepper.

In a baking dish or casserole spread 1/3th of the prepared tomato sauce,arrange the sliced of sauteed vegetable and the extra tomato slices in a single or double layer with sauce in between.Sprinkle the herbs and top any remaining tomato sauce.
Cover and simmer on stove top on medium-low heat for 20-25 minutes or bake at 375F for 15-20 minutes until cooked through.Slightly cool.To serve,spread a little sauce leftover in the dish on to the serving plate,place the cooked vegetables and garnish with fresh herbs ,enjoy along side a crusty bread or a bowl of brown rice.Tastes better the next day,gently reheat before serving.

Shot in the setting sun,the click was a pleasant surprise for me.Nabeel was particularly amused by its name for it reminded him of the amuses of the Rat Chef Remy. Mr.HealthNut on the other hand was delighted over the simplicity and flavors in the dish using the plain old baigan and tamatar.

This is now off to two wonderful events paired together - Click and Meeta's Monthly mingle : Heirloom.

bon appétit!

Cauliflower Soup,Beet Herbs Pasta and Figs parfait.

It was one of those days craving for a hearty Vegan meal,thankfully I had ample fresh fruits and vegetables to satisfy the hunger with a well balanced 3 course meal.
Cauliflower soup
A light and wholesome soup for the start of the meal.If you like crunch with the soup like I do ,serve this with some crackers or baked chips.

Serves 2-3
Ingredients
1/2 a medium cauliflower,chopped
1/2 a medium onion, finely chopped
1 clove garlic,finely chopped
1/4 teaspoon ground cumin(optional)
1/4 teaspoon turmeric(optional)
1/4 teaspoon freshly ground black pepper or chili powder
1 tablespoon fresh herbs,finely chopped(I used cilantro)
2 cups vegetable stock
1 teaspoon all purpose flour
1 tablespoon Extra Virgin Olive oil
1 teaspoon salt

accompaniment
low fat sour cream or tomato chili sauce

Method
In a medium skillet heat oil,add the onions and saute until translucent(about 3-4 minutes) on medium-high heat.Add the garlic and saute another minute or two.Add cauliflower and spices ,season with salt.Cover and allow to cook until cooked through(about 8-10 minutes),tossing occasionally.Stir in the stock ,herbs and bring to a boil .Add the flour and stir well,and simmer for 2-3 3minutes. Carefully transfer the mixture to a food processor or use immersion blender to puree.Return to the skillet,keep warm on low heat.Serve with sour cream or tomato chili sauce.And some baked chips or cracker for crunch.


Beet herbs pasta
Serves 2-3
With my passion for beets already revealed ,the pasta is yet another way to include the wonder veggie in your diet.

Ingredients
1/2 a pound Whole grain pasta,use any kind
1/2 a medium onion,finely chopped
2 small beets,roasted
1 teaspoon Extra Virgin Olive oil

For herb garlic sauce
1 cup fresh herbs(like parsley or cilantro),finely chopped
1 big clove garlic,minced
1 tablespoon lemon juice,freshly squeezed
1/4 teaspoon black pepper or chili powder
3/4 teaspoon salt
1 tablespoon Extra Virgin Olive oil
Method
Cook the pasta as per the package instructions.
Make the herb garlic sauce by blending all the ingredients together.Keep aside.
Heat the oil on medium heat,add the onions,saute for 3-4 minutes until translucent,add the herbs garlic sauce,saute another minute or two.Mix the cooked pasta and stir well.Add the beets and serve warm.


Figs and Fruit Parfait.
As pretty and mysterious as these looks,figs are have healthy written in each of the seeds its packed with.

Parfait are the simplest desserts ,utterly delicious with the layers of fruity goodness.

Recipe

For compote
6 fresh ripe figs,chopped
1 cinnamon stick
1 teaspoon orange blossom water or rose water
1 cups water

For Parfait
3-4 cup fresh fruits(like mangoes,peaches,figs or nectarine),diced
1/4 cup roasted nuts.

Method
Bring the compote ingredients to a slow boil, simmer,for about 15 minutes, or until fruit soft. Discard the cinnamon stick. Puree the mixture,return to the heat and cook until glossy and syrupy.Serve warm or chilled, on Ice creams or make a parfait.
In a wine or parfait glass ,layer the fruits ,nuts and the compote.Serve cold.




Health Nut Challenge :Well Balanced 3 Course Meal

Heart felt thanks to those who have already sent in there delicious 3 course meals.For those planning to participate ,please send in the entries before the deadline - September 20th.

The Joy of Ramadan continues....Yakhni Pulao

13 days in to the fasting season, the Joy continues.It is the season that strengthens the faith,teaches patience,correct the negatives in character,care more for the less fortunate ,be thankful for the bounties and respect food.After long days thirst even a sip of water tastes sweetest.
Me and Lubna are grateful to all the bloggers who have joined in the Joy of Fasting to Feasting (Season II) ,shared their perspectives and special food this Ramadan.


**
Aysha at Life today prepared Haleem,the most nutritious one pot meal.She uses barley and lentils besides the whole wheat to add to the heartiness of the meal.She also suggests substitute for meat - chickpeas and black eyed peas for vegetarian version of haleem.

**Muneeba at Edible Symphony presented us delectable Ramadan Nibbles- Hummus and Figs with Greek yogurt
In Muneeba's words...
I think it's great how many people in the West now know about fasting in the month of Ramadan. For me personally, Ramadan is a time to be more conscious/aware of our relationship with God and with the people around us. To put in that extra effort towards becoming a better person, and being truly appreciative for everything positive in our life. Showing love, generosity and charity to those in need plays a major role. It's a time to set bitterness, jealousy and hatred aside for good, and start afresh. Sort of like rebooting your internal spiritual computer once a year! And yes, the fasting from sunrise to sunset is supposed to help with that. I say "supposed" because I can see how it can work a bit like meditation - you shut out the material world and focus inwards. Honestly though, that's easier said than done. Especially if you're a working individual in this part of the world. Here, a job is a job, and there's no excuse for you not performing a 100% at work. But I suppose that's the test. If it was easy, there wouldn't be much of a point to the whole thing!

The part that many people end up focusing on, however, is the food. It's like when something you took for granted is taken away from you, it's all you can think about! I confess to being guilty of that many a time. But a big part of what makes Ramadan fun is getting together with family and friends every weekend, and cooking the highly-anticipated Iftar (sunset) meal together.



**Shabs at Shabs Cuisine delighted us with Chatti Pathal,a rich layered pancakes with sweet egg filling and savory Spring Rolls with meal masala.

**Shifa at Sugar N Spice shared with us ,most adored Samosas with spicy meat filling.And a Sweet and spicy french toast for early morning breakfast(suhoor).


**Rahin at Lazzat prepared a quick and easy decadent Chocolate Fudge


**Shaista at MixCalculations served simple and tasty ,fried black chickpeas and Samosas filled with spicy meat mixture.


**Zainab and Meedo at Arabic Bites prepared very appetizing Mahshy Warqenab,grape leaves stuffed with Egyptian Rice,herbs and Arabic gulf spice mix, and creamyRoz bil Halib(Rice pudding) flavored with rose water and vanilla.

**Mona at Zaiqa served the crispy Ande ki Bhajiye(Egg fritters) for Iftar.

**Me at HealthNut made theYakhni Pulao

For our Iftar its usually fruits and dates with water for Iftar ,with dahi vada ,Mint Lentil Soup or semolina soup .The dinner has to be as nutritious as possible.The Yakhni Pulao ,lamb rice with yogurt and spices,served along with Vegetable stir fry and Cucumber raita(yogurt sauce) is one of my preferred meal for Iftar dinner.
The following method is simple one pot method.Although you can cook the meat separately in the pressure cooker and later cook the rice in skillet,which ever works best.
Recipe
Ingredients
Ingredients:
2 lbs Lamb,fat trimmed and cut in medium pieces
4 cups Long grain Basmati Rice
1 large onion,thinly sliced
1/2 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ginger and garlic paste,use fresh ground if possible
1 teaspoon garam masala(ground spices -cumin,coriander,cinnamom,cardamom and cloves)
1 cup low fat Yogurt
1 pinch saffron,dissolved in a tablespoon of warm milk
Chopped herbs and roasted nuts for Garnish.
2 tablespoon Olive oil or vegetable oil
1 1/2 teaspoon salt
Method
Mix the cleaned lamb with the all the yogurt,salt and spices and allow to marinate for an hour.

Meanwhile fry the onion in oil.Use a thick bottom skillet or a pressure cooker,heat oil and saute onions on medium heat until lightly brown and crisp.Transfer the fried onions on to a kitchen towel.Mix half in the lamb and reserve rest for garnish.

Wash the rice and allow to soak for 15 minutes.

Cook the marinated lamb with onions in pressure cooker for 15-20 minutes or 45-50 minutes in the skillet until cooked through.Uncover and add 2 cups of water in the lamb mixture and bring to a boil.Drain all the water form rice and add to the simmering lamb mixture,cover and cook for about 5-10 minutes in pressure cooker or 20-25 minutes in the skillet until rice is tender.Let sit for 15 minutes before serving.Garnish with fresh herbs or nuts and the reserved fried onions.The meal is incomplete without vegetables ,serve any simple vegetable stir fry on side with some cooling cucumber raita(yogurt).





Lubna had to take an unexpected blogging break due to a family emergency.If you plan to make a post about Ramadan and share the special food with us,mail me the link to the post at YasmeenHealthnut@gmail.com and a copy to Kitchen.Flavours@gmail.com..

Catch the latest updates at the this page.

Tried and Tasted : A Life(Time) of Cooking - Round up

Another incredible blog Tried and Tasted.Thanks to all the participants who shared the cherishable journey through A Life(Time) of Cooking.Here is the showcase of simple and delicious recipes devoured from Ganga's blog:


The Eggless Indian Custard, a luscious dessert which doesn't take too much effort or time yet satisfies your sweet tooth without being very heavy ,tried by Aparna(My Diverse Kitchen),Priya(Priya's Easy N Tasty Recipes),Poornima(Tasty Treats) and Me at Health Nut

DalMakhani,Oberoi style ,silky, buttery dal straight from a restaurant chef, tried by Nupur(One hot Stove) and Faiza Ali(Faiza Ali's Kitchen)



Beetroot Halwa a healthy dessert with more nutrients than you can count tried by SnacksGiving(food food food) and Me at Health Nut


Rizogalo (Greek Rice Pudding),a succulent rice pudding with goodness of vanilla and rosemary, by Priya(Priya's Easy N Tasty Recipes) and Me at Health Nut.I was fortunate enough to buy imported figs from Greece,perfect to sprinkle on the pudding.


Mint Paneer,an enticing paneer dish tried by,Me at Health Nut


Baked Chickpeas ,a spicy, crispy, nutritious any-time snack ,tried by Sheba(Art,food and travel Chronicles)

Cream of Asparagus Soup ,a gentle velvety soup ,tried by Abbhirami Rajagopal(Soulful Creations)


Basic Rissottoa moist,creamy,heavenly dish,tried by Shri(Tasty Touch).The key to making good Risotto is patiently stirring and adding the water or stock gradually until the rice attains a creamy texture.

The Rustic Red Lentil Soup With Yogurt,a light yet filling soup with a dollop of thick home-made yogurt by Aparna(My Diverse Kitchen)


Cauliflower Walnut Cream,a comforting and healthful soup, by Priya(Priya's Easy N Tasty Recipes)


Cucumber,herbs and Poppy seeds Saladwith refreshing combination of flavors,tried by Graziana(Erbe in Cucina)


Crumpets ,soft and spongy English breakfast bread,these hearty pancakes is really a stove top bread made with yeast ,tried by Sweatha(Curry Leaf)

For this month's tried and tasted blog in spotlight,check the post of the next host ,Poornima at Tasty Treats.

Archives August 2009

August 31Walima Club :Iraqi Cuisine(Eggplant wraps,Date balls and Cardamom cookies

August 27Daring Bakers :Mini Dobos Torta

August 25Pineapple Ginger Chutney

August 24Chobani Greek Yogurt


August 21Ramadan Kareem :Joy from Fasting to Feasting Season II

August 19Vegan(and Vegetarian) French Onion Soup in a Bread Bowl

August 17Fiery Habanero and Grilled Corn Salad

August 7Ramadan Special : Suhoor and Iftar Meal

August 5Juicy and Nutty : Watermelon-Strawberry-Almond Salad

August 4Weekend Wokking Cheese Round Up

August 2Hosting Tried and Tasted : A Life(time) of cooking