Baked Tostones with Mojo Verde(Green Dipping Sauce)

These crunchy-munchies are famous Latin American plantain appetizer.Traditionally fried twice ; loaded with fat calories,the recipe here is inspired by Chef Juan's low fat healthy variation.
Chef Juan's boils them first in flavored broth until tender,then gently smashes and bakes until crisp.The green dipping sauce,Mojo verde is simply a concoction of fresh herbs and spices with tangy touch of lemon(can be replace with vinegar or cider vinegar).

Recipe : Baked Tostones adapted from Chef Juan's Original recipe
Serves 4
Ingredients
2 large green plantains
1/2 teaspoon black pepper powder
1 tablespoon garlic powder
1 tablespoon onion powder
4 cups chicken or vegetable broth (low-sodium, fat-free)
salt

For Mojo Dipping Sauce
2 cups fresh cilantro/coriander leaves
2 cloves garlic, peeled
3/4 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 tablespoon extra-virgin olive oil
2 tablespoon fresh lemon juice


Method
To make Tostones
Preheat oven to 400 degrees

Boil Plantains in Broth
Bring the broth to a boil,add salt and the spices.Peel the plantains and slice about an inch thick and carefully drop in the boiling water.Cook until tender about 10 minutes.Drain all water.Pat the plantains dry with a kitchen towel.
Bake the boiled plantains
Lay the boiled plantain pieces between a plastic wrap,gently mashed them using a mallet or back of a heavy pan.Now set them on a baking sheet,spray oil and bake for 10 minutes,turn and bake another 6-8 minutes.Serve warm with the dipping sauce.

To make the Dipping sauce
Smoothly blend all of the sauce ingredients,refrigerate in air tight container and use for dipping hearty baked tostones.

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.

Beet Chalupas.And some changes in Health Nut Challenge

The inspiration for this eyeful delicacy was the Beet Chalupas at WhatsCooking.Pleasing to the eyes and the soul,these are no match with the greasy fried Chalupas on the menu at the popular fast food joints.Chalupas meaning boat in Spanish is popular Mexican food,if you've loved making homemade tortillas then these should be easy,rolled with refried(not really fried) beans ,Chapulas make a quite a filling variation of tortilla.Topping can be customized as per liking,I used beet greens along with hot pepper salsa and fresh avocados.

Recipe Beet Chalupas

Ingredients
2 cups Corn flour\ masa de harina(I used Quaker)
1 cup beet puree(see here how to cook beets)
1 cup water(little more if needed)
1/2 teaspoon salt
For Filling
2 cups re-fried beans(recipe follows)


Method
Prepare the dough by mixing all the ingredient until smooth and well incorporated.
Cover and let sit for at least an hour.
To make Chalupas
Heat a cast iron skillet or thick bottom pan on medium heat.Take a small handful of dough,place about a tablespoon of the refried beans mixture in the center(see the pictures).Close the open end to form an oval shape,press this between sheets of plastic ,press using a flat thick bottom pan until evenly flattened.At this point you could use your rolling pin over the plastic sheet just to even out the edges.Carefully peel out from the plastic and roast about a minute on each side,spread about a teaspoon of oil for each chalupa.
To serve top with fresh chopped green salad with hot pepper salsa and sliced fresh avocado.

I like to eat these folded.

Refried Beans
2 cups cooked pinto beans(or use red kidney beans )
1 teaspoon of your choicest spices,I used chilli powder and cumin powder
1/2 teaspoon salt
1 teaspoon olive oil

Method
Heat the oil and add the spices and beans,warm the beans and mash them using potato masher or in a blender.cool before stuffing in the chalupas.


Roasted Hot Pepper Cilantro Salsa

Ingredients:
2 Poblano peppers or Bell peppers
2 Jalapenos peppers,chopped
1 big clove garlic,peel and chopped
1 teaspoon cumin(zeera) powder
1 teaspoon salt
1 tablespoon Olive oil
1/2 cup of fresh cilantro

Method
Char the pepper on high heat in a broiler or grill.Turn occasionally with tongs, until skin is blackened, 15 to 20 minutes. Allow to sweat in a brown paper bag for a minute, then peel the skin and remove the seeds.
Blend the roasted pepper with Jalapenos,garlic,cilantro,cumin ,oil and salt until smooth.

A more kid-friendly Variation.

Minus the hot salsa the chalupas can be served with sprinkle of low fat cheese,tomatoes and some chopped greens .Heat under hot broiler for a minute or 2 to melt the cheese.
The Beet Chalupas are off to Monthly Mingle :Mexican Fiesta ,hosted this week by Jenny@AllThingsEdible


Click-BiColor

Pink and green ,these Chalupas are my entry for Click: Bi-colour, exciting Photography event at Jugalbandi


Health Nut Challenge Change of Rules

The last date of the event has been extended to September 20,as I'm going to get busier than expected in the month of August.Also I'm allowing old entries and one picture of all the 3 courses is not a requirement,send 3 separate pictures of each course ,which ever is possible.Check out the rest of the rules at the announcement page here.Happy Cooking :D

I love Cilantro! :Cilantro Coconut-milk pasta.

Cilantro(Coriander leaves) used in many Asian ,Middle Eastern and Mexican cooking, does more than just enhance the flavor or presentation of the dish.Cilantro is nothing less a Wonder herb, rich in nutrients, with antimicrobial properties,health benefits such as controlling blood sugar, lowering cholesterol and fighting inflammation and free radicals.Above all cilantro facilitates the ability to remove mercury and other heavy metals from our bodies,how amazing is that?
Always add it towards the end of the cooking process to get the most of its taste and health benefits.A fresh herb Pesto sauce that requires no cooking is one of my favorite recipes with fresh cilantro.I always loved its sharp distinct flavor in any dish my mom used it in.I continue to devour it in my cooking whenever possible.
Growing your own
You can easily grown your own cilantro from the coriander seeds and regularly enjoy the fresh herb.Take a look at Mona@Zaiqa's lovely lush green Cilantro in the pot,learn some tips.

In this recipe I pair this fabulous herb with creamy coconut milk.Even though coconut milk is a high calorie food,the saturated fat in it is actually considered as good fat.Using it in moderation should do no harm to the body.

Ingredients
1 cup fresh cilantro,keep the tender top stems on along with the leaves
3/4 cup thin Coconut milk
1 lb Whole grain or multi grain pasta
1 Big clove garlic
1/2 a medium onion ,finely chopped
2 small green chillies
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon salt
1 teaspoon extra virgin olive oil

Method

Puree the cilantro with green chillies and 2 cups of water in a blender or food processor.keep aside.
To Cook the pasta ,fill a large pot three-quaters full of water and bring to a boil.
Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.

Meanwhile heat oil on medium heat in a pan,add onion ,saute until translucent then add garlic and the other spices,after a minute or two ,stir in the coconut milk.Bring to a slow boil,mix in the pureed cilantro and cooked pasta.cook for a another minute.Turn off the heat.Serve warm.


I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. This month's secret ingredient is the Cilantro,the hostess of the month is Darlene of Blazing Hot Wok.

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.

Asparagus Souffléed Omelet

Although Spring is officially here in North eastern Ohio, the trees are still shy of green leaves and vibrant blossoms.But the signs of budding in the trees and singsong birdies positively assure me,spring will be in full bloom soon.Speaking of which, the succulent asparagus blooming in the stores are also a sure sign of coming of spring.
These tender spears are rich in folate,essential for heart health and to prevent birth defects during pregnancy.Its also rich in potassium ,vitamins and is considered a natural diuretic[a diuretic increases the production and flow of urine from the body, used to remove excess fluid from the body].

Asparagus come in varying thickness,from pencil-thin to nearly an inch.Can be purple ,white or green.For freshest asparagus pick the ones with tight and closed stalk with completely smooth and firm stalk.The bottom woody inch or two of any asparagus should be trimmed and discarded.To keep asparagus for longer,cut off the woody base and let the bunch stand in an inch of water in a container in the refrigerator.Tastes best when steamed or lightly sautéed.


The low-carb Asparagus Souffléed Omelet recipe comes from Sara's Moulton Quick and Easy weeknight meals.Souffléed Omelet is a cross between an omelet and a Soufflé.Make sure you beat the egg whites just to soft peaks;otherwise they won't fold properly in to the egg yolk base.Any left over vegetable such as broccoli or spinach will make a fine filling for this Souffléed Omelet,so consider this a clean-out-the-fridge dish.Serve for any meal of the day with salad greens or toast with fruit spread.

Ingredients
6-8 asparagus,washed and trimmed
1/2 a medium onion,sliced
1 clove garlic,chopped
1/2 teaspoon each of black pepper and salt
1 tablespoon Extra virgin Olive oil
4 large Organic eggs,White and yolk separated
1 tablespoon fresh herbs(parsley,cilantro ,tarragon or dill)
1 tablespoon all-purpose flour
Method
Preheat oven to 375F.
Cut the asparagus cross wise in to 1/4-inch pieces.
Heat a pan with teaspoon of olive oil,add the onions,saute until lightly caramalized about 3-4 minutes,then add the garlic and asparagus.Cover and cook on low flame until asparagus is crisp-tender.Season with salt and pepper.
In another non-stick pan with heat proof handle or cast-iron pan ,heat the oil just until warm and remove from heat.Whisk egg yolks with flour,1/2 teaspoon salt,and 1/4 teaspoon black pepper until mixture is fluffy,about 3 minutes.Beat the egg whites using an electric mixer or a whisk until they hold soft peaks;fold them in to the yolk mixture gently but thoroughly ,and pour the egg mixture in to the skillet,spreading it evenly.
Bake the Omelet in the center of the oven for 10 minutes,or until it is puffed and cooked through.Remove from oven,place the filling in the center and fold using a spatula or for an attractive presentation,cut rounds using cookie cutter and place the filling between them.Sprinkle the herbs.I served it with drizzle of hot and sweet maggi tomato sauce alongside toast and home made mango jam.

Asparagus Souffléed Omelet is my entry for Weekend Herb Blogging,hosting this week is Prof. Kitty from The Cabinet of Prof. Kitty.

Vegan Soy chunks Empanadas

Empandas are stuffed Mexican pastries ,with many savory variations.I made these hearty empanadas all vegan,using Soy instead of meat along with vegetables,nuts and fruits.These are off to Vaishali's Vegan Mexican food event.

Ingredients
2 cups whole wheat flour
1 pack active dry yeast,2 teaspoon
1 cup warm water
1/2 teaspoon salt
1 tablespoon Extra Virgin Olive oil or vegetable oil

for filling
1 cup soy chunks(nutrela) or firm tofu
1/2 a medium onion,chopped
1 small tomato ,chopped
1 medium carrot,chopped
1/2 cup broccoli,chopped
2 cloves garlic,finely chopped
1/2 teaspoon each of cumin and coriander powder
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup roasted almonds,coarsely chopped
1/4 cup dried fruits,cranberries,raisin or cherries
2 tablespoon fresh herbs cilantro or parsley,finely chopped
1 tablespoon extra virgin olive oil

Method
Cook the soy chunks
Bring 2 cups of water to a boil,turn off the heat,add the soy chunks,cover and let soak for 20 minutes.Uncover,drain and squeeze out excess water,chop the chunks to smaller pieces.

Prepare the dough
Stir the yeast in the warm water and let rise for couple minutes.In a mixing bowl add the flour ,salt and oil,stir in the yeast mixture.Mix to combine,knead for 2 minutes or until smooth.Cover and leave to rise for an hour.

Prepare the filling
Heat oil in a pan,add the onions,saute until translucent then add the garlic,after few seconds,stir in the rest of the spices and vegetables.Cover and cook for 5 minutes,then mix in the chopped soy chunks.Allow the flavors to soak in the soy chunks ,cook for another 5 minutes.Mix the herbs,nuts and dried fruits.Cool the mixture completely.
Shape and Bake the empanadas
Preheat Over to 400F.

Divide the dough in 5 equal portions.On a lightly floured work surface ,roll out each piece to a 7inch round. Spoon the filling into center of rounds,then fold over in to half-moon shape.Press edges together and roll over to seal.Place on a baking sheet,cover with cling wrap.Leave pastries in a warm place for 10-15 minutes or until slightly risen.
Uncover the empanadas,bake for 10 minutes.Reduce the temperature to 350F and bake for another 15 minutes.Serve warm with Salad.


Reposts
The Pretty Pink Beet pasta adapted from Bharti's recipe is off to Presto Pasta Nights,hosted this week by Aquadaze


Blog Hopping Break!
Ms.health nut is sick and down with spring fever,and will not be able to blog hop until next week:(

Cauliflower Rice : Brown or White?

For someone(like me) used to eating soft white rice at all times,the switch to nutty brown rice a little challenging and also expensive ,considering its low supply and relatively higher price.But makes me wonder, shouldn't the brown rice be cheaper,because it involves lesser processing than its white make over,saving the energy costs of Industrial milling and process of fortifying with synthetic vitamins?.
Be surprised,read the details of health benefits of whole Brown rice.
Clearly what remains in the white rice ripped off of its nature's best nutrients including fiber to negligible amounts is mostly starch,another culprit of unwanted weight gain resulting in aliments like diabetes and increase in cholesterol.Whole grains on the other hand are known to keep you fuller longer,reducing the cravings of eating between the meals.
So did I make the complete transition to Brown rice after learning its goodness?Just partly(cause of my picky tastes),but I have limited the white rice to smaller portions.As for Mr.Health Nut who is totally ga-ga over such whole foods ,always prefers the nuttiness of brown rice to the fluffiness of white rice.

Brown Rice Cooking and Storage
The brown rice takes longer to cook,soaking it before cooking helps in lessening the cooking time.The storage life of brown rice is shorter than white rice because the natural oils in the grain requires it to be stored in air-tight container and refrigerate for longer shelf-life.

Cauliflower Brown Rice

White Cauliflower ,unlike the white rice is totally wholesome and is considered a cancer fighting super food.The cauliflower brown rice with cauliflower cooked while still crunchy, makes a healthful meal.I cooked the rice and vegetable separately,if you prefer veggies softer ,then cook the rice with veggies like in this pulov recipe.

Ingredients
2 cups Organic Brown Rice
1/2 a medium onion,chopped
1/2 cup carrots,sliced
2 cups Cauliflower florets
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
3/4 teaspoon ginger garlic paste,or 1/2 a teaspoon each of freshly minced ginger and garlic
1 teaspoon cumin seeds
2 green chillies
1 tablespoon Extra Virgin Olive Oil
2 tablespoon fresh herbs like mint,cilantro or parsley, chopped.
1 tablespoon lemon juice,freshly squeezed

Method
Wash rice and soak it for 15 minutes.Heat oil in a saucepan on medium heat flame. Add chopped onions ,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. saute for a minute with turmeric and other spices. Add the cauliflower ,cover and cook for 10 of minutes until tender,I like it a little crunchy.
In mean time bring 4 cups of water to boil in a skillet with lid,drain the water from rice and drop carefully in the boiling water.Season with salt.Cover and let cook until tender about 25 minutes for brown rice and lesser for white rice,until water is all soaked up or drain any excess water using a colander.
Mix the cooked rice ,lemon juice in the cauliflower mixture,let cook for another 4-5 minutes until flavors come together.Garnish with fresh herbs and spring onions,serve warm with tomato Chutney.

This recipe is off to JFI event started by Indira of Mahanandi, Cauliflower is the Ingredient in focus for this month.

Super Grain,Green Freekeh(wheat) Vegetable Pilaf

Green Freekeh(pronounced free-ka) ,the little known ancient grain of the Middle East(Eastern Mediterranean) has all the nutritive benefits to qualify as a super grain alongside Quinoa,Farro,Spelt and Amaranth.This green wheat is made by picking the wheat before its fully mature ; parching ,roasting and smoking in wood fire finally threshing and drying it.Since its picked young and involves less processing,Freekah has it all,to make a dieter's dream come true.Its a low carb(low glycemic index < 55) food high in fiber,has more protein, vitamins, and minerals than other grains commonly consumed like White rice,brown rice or wheat.The grain is also unbelievably rich in calcium and iron.
Discovered by chance during our monthly shopping at the Middle eastern store,this unique grain is also available in health stores.
Vegetable Pilaf is a flavorful recipe with this versatile grain,here is the list of many other ways to cook up freekeh.


Recipe
Serves 2-3
Ingredients
2 cups Green Freekeh,broken or whole(cooking time varies)
1 medium onion, chopped
1/2 cup Green or Red or Yellow peppers,chopped
1/2 cup chopped Broccoli(use any other like carrots,peas or green beans)
1 big clove garlic,finely chopped
2 tablespoon extra-virgin olive oil,divided
4 cups chicken or vegetable broth
1/2 teaspoon Salt
1/2 teaspoon Chilly powder
1/2 teaspoon cumin powder
pinch of turmeric
1/4 cup chopped cilantro and parsley
2 teaspoon freshly squeezed lime\lemon juice

Method

Wash and soak the wheat in cold water for 15-20 minutes.Drain.In a large saucepan with tight lid place 4 cups of cold water and the soaked Freekeh with a teaspoon of salt and 1 tablespoon of extra virgin olive oil.Cover and bring to boil on medium heat, stirring occasionally.Lower heat and simmer for 10-15 minutes if using cracked grain, and 40-45 minutes for whole grain until all water is absorbed.

Heat a big skillet over medium flame. Add extra-virgin olive oil and onion,Saute until translucent about 2-3 minutes;before adding garlic and spices then add vegetables and season with salt,saute until vegetables are tender about 5 minutes.Mix in the cooked freekeh and allow flavors to infuse for about 2-3 minutes.Stir in the lime juice and serve with baked meat or lentils\legumes gravy.

This is my entry for Weekend Herb Blogging, host this week is Susan from The Well-Seasoned Cook.

Garlic Herb Chicken

Garlic Herb Chicken
Herbs like cilantro are rich source of Vitamin A and C. Spinach has endless list of useful nutrients. Garlic helps lower cholesterol and has lot of other healthy benefits.Herbs and garlic match very well with the mild taste of Chicken.


Ingredients you'll need are
1 lb Free-range skinless chicken with fat trimmed
1 cup cilantro chopped
1 cup spinach chopped
1/2 cup mint chopped
1/4 cup fenugreek leaves chooped
1 small onion chopped
1 small tomato chopped
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
2 cloves garlic
1/2 inch ginger root or 3/4 teaspoon ginger garlic paste
1/2 teaspoon cumin seeds
1 teaspoon sea salt
2 tablespoon Extra Virgin Olive Oil

To make the Curry
Trim any excess white fat from chicken pieces. Freeze the chicken for an hour before trimming that way fat cuts off easily. Clean meat by running it through cold water and pat dry with a paper towel. Mix 1/2 teaspoon of turmeric and keep aside for few minutes.This helps kill any bacteria on meat.

Blend all the herbs and keep aside
Heat a skillet on medium high flame. Add Olive oil ,chopped onions and cumin seeds. Saute for a minute and add the minced garlic . Now add the chopped tomato ,herb mixture ,chicken and chilly powder. Cover and let cook for about 30minutes on medium flame. When the chicken is tender serve with Brown rice or Flat bread(Paratha)

This recipe is off to Srivalli's Curry Mela