Apple Cranberry Crostata(Tart) with Almond Barley Crust.

Daring Bakers were invited this month to bake an absolutely tantalizing Italian dessert called Crostata,tart that has sweet crust(pasta frolla),filled with either fruity,cheesy,creamy or savory ingredients.

My trial here has hearty multi grain\nut crust that includes nutritious almond and barley flour besides the whole some wheat flour.You can finely grind raw almonds to make the almond flour ,the barley and whole wheat pastry flour are available in Indian stores or health food stores or well-stocked supermarkets.The filling was fruity with a perfect balance of sweet red delicious apples and season's fresh tart Cranberries.All in all this was a much easier challenge,not to worry if you don't have a tart pan,a pie pan would be equally good.


The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Recipe : Apple Cranberry Crostata(Tart) with Almond Barley Flour Crust.

Ingredients
2 tablespoon pure cane sugar
3/4 cup whole-wheat pastry flour
1/2 cup almond flour, or almond meal, or coconut flour
1/2 cup whole-grain barley flour
1/4 cup all purpose flour
4 tablespoons cold unsalted butter(cut in pieces) or virgin pressed coconut oil or pure ghee
1 large Organic egg, lightly beaten
2-3 tablespoon cold milk.
1/4 teaspoon vanilla extract

For Fruit Filling
2 Red delicious apples,cored and chopped
1 1/2 cup cranberries
1 cup pure cane sugar


Method
Making the crust dough(Pasta Frolla) by hand:

Whisk together sugar, flours and salt in a bowl.
Rub or cut the butter or other fat used ,into the sugar and flour mixture until it has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.
Use a fork to incorporate the liquid into mixture and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
With a food processor:
Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.Add butter and pulse a few times until the mixture has the consistency of coarse meal.Empty food processor's bowl onto your work surface.
Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.Use a fork to incorporate the liquid into the solid ingredients then use your fingertips.Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Prepare the Fruit filling
In a non reactive pan add 1/2 cup of water,sugar,apples and cranberries and let cook until soft about 20-25 minutes.Cool and process in a blender until smooth.Set aside.

Heat the oven to 375ºF [190ºC/gas mark 5].
Shape
Take the pasta frolla out of the fridge, unwrap it and cut away 1/4 of the dough. Reserve this dough to make the lattice or other fun shapes on top of the crostata. Refrigerate this dough while you work on the tart base.
To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Roll the dough into a circle about 1/8th inch (3 mm) thick.
If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
Prick the bottom of the dough with a fork in several places.
Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
Spread prepared apple cranberry filling evenly over the bottom of the crostata.
Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes.
Bake
Put the tart in the oven and bake for 25 minutes.
After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)
When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.


Check out more creative Crostata's at Daring Baker's Blog roll

Butternut Squash Ravioli with Pumpkin Seed Pesto Sauce

Butternut squash is one of those nourishing staple vegetables available throughout fall and winter.The vegetable is uber-rich in vitamin A and has the nutrients to promote over all good health.It can be incorporated in many dishes just as the pumpkins.

The puree of roasted squash is a fine filling for ravioli.With little experience of home made pasta making ,I used the American short-cut method by using store-bought ready to use wonton wraps for the pasta.The seeds in the squash when toasted and combine with fresh herbs and olive oil,served as excellent sauce with the ravioli.

To Roast the Butternut Squash
Cut the squash in to half lengthwise, lightly brushed with cooking oil, and place cut side down on a baking sheet.Bake at 375F for 45 minutes or until softened.

Recipe Butternut Squash Ravioli with Pumpkin Seed Parsley Pesto Sauce
Serves 3-4
Ingredients
For the Ravioli
1 cup Roasted Butternut Squash Puree
2 tablespoon onions,finely chopped
1 clove Garlic,finely chopped
1/4 teaspoon hot chili powder or freshly ground black pepper
2 tablespoon partially skimmed Parmigiano-Reggiano(Parmesan) cheese
1/2 teaspoon salt
pinch of nutmeg
1 tablespoon extra virgin olive oil or canola oil

For Pasta Dough(ready to use wonton wraps work as well)
2 cups all-purpose flour
1/2 teaspoon salt
1 large organic or free range egg
2 tablespoon water
1 tablespoon extra virgin olive oil

For Toasted Pumpkin seed Parsley Pesto sauce
1 cup fresh parsley(or cilantro)
1/2 cup toasted pumpkin seeds or squash seeds
2 cloves garlic,crushed
1 tablespoon Parmigiano-Reggiano(Parmesan) cheese
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest



Method
Make the Pasta Dough
Combine all the pasta ingredient in mixing bowl until a smooth dough is formed.

Prepare the filling
Heat oil in pan on medium heat,add the onions saute a minute.Add the garlic saute until aromatic, about a minute.Add the squash puree,chili powder or black pepper and salt,cook until the mixture is slightly dry, about 3-4 minutes. Season with salt. Turn the heat off.Mix in the cheese and nutmeg and cool completely.
Prepare the pesto sauce
While the filling cools make the pesto sauce.Combine all ingredients in a food processor, blending just until smooth.Add some more water if needed.Cover and let rest for 30 minutes before rolling.

Make the Ravioli
Roll the pasta dough(use pasta machine if you have one),cut the pasta into 3-inch squares . Place about 2 teaspoon of the filling in the center of each pasta square or wonton wrap.Spread some water around the edges of the square and cover with another square,press to seal.Use a fork to seal all the square.
Bring a pot of salted water to a boil salted.Carefully drop the stuffed pasta squares 5-6 at a time depending on the size of the pot.Cook about 2 minutes,when it starts to float that when it get to strain them out. Set aside.

To serve,lay some of the pasta and spoon the pesto sauce over the pasta.

This is my entry for Weekend Herb Blogging #214,host of the week is Halo of Cook Almost Anything Once

Whole Grain Garden Veggie Pizza

How do you like your pizza? With 4 cheese topping, or vegetables & cheese ,or veggie ,meat & cheese combo?. I like mine with generous topping of vegetables with cheese to a minimum,by generous I don't mean loads that will the soak the pizza wet.I mean more variety and preferably garden fresh vegetables.
Whether Chicago style deep-dish crust or New york style thin crust,adding whole grains to the crust is eating smart.If not completely whole grain ,half whole grain and half all-purpose flour is better than an zero fiber crust.
And flavor as per your taste buds,while some of us like it mild with no spices then there are others who like it all spiced up like this Chicken Tikka pizza,which reminded of the pizzeria in my hometown that we always loved to eat out during the good-old college years.Fast forward 8 years I can bake my own pizza ,I first tasted this specialty pizza at Giuseppe's,that intimated me to top with variety of fresh veggies.Customized with my favorite ingredients I present this fresh-from-the-oven pizza,for a fun family pizza night.

Bon Appetit!

Recipe
Ingredients
For Dough
2 1/2 cups Whole Wheat Flour
1 tablespoon Flax seed meal/ground flax seed
1 active dry yeast pack,about 1 1/2 teaspoon
1/4 tsp sugar
1 tablespoon Extra Virgin Olive oil
1 cup warm water
3/4 teaspoon Salt
For the Topping
1 tablespoon Extra virgin olive oil
1 cup spinach
1 cup of vegetables ,I used combination of Chopped broccoli and sliced Mushrooms
1 Ripe medium tomato,sliced
1 small Onion,sliced
1 cup Italian Pizza Sauce
1 teaspoon chili flakes
Handful of fresh basil leaves,torn in pieces
1/2 cup partly skimmed mozzarella cheese,shredded


Method
Prepare the dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour,salt and flax seed meal. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 1-2 hours.
Prepare topping
Wilt the spinach by cooking about 1-2 minutes in boiling water.drain and squeeze out excess water from the spinach.Keep aside for topping.
Mix rest of the vegetables & basil except the tomatoes in a bowl with a tablespoon of olive oil and chilli flakes.Keep aside
Bake
Preheat oven to 450F.
Turn out the dough on to a lightly floured surface,knead lightly.Roll and press out to a round pizza about 10-12 inches,place on the baking tray or pizza stone.
Spread the sauce over pizza base to withing 1cm of the edge.Sprinkle the vegetable mixture,wilted spinach,cheese and tomato slices all over.
Place in the middle rack of the oven and bake for 20-25 minutes until crust has risen and is golden and the cheese has melted.Cut in wedges and serve warm.



This is my entry for BBD #21 -Pizza Party,celebrating 2 year anniversary.

DB Challenge March:Spinach Lasagne with Vegan Cauliflower Bachemal and Vegetable Ragu

First of all,my hearty thanks to my well wishers.I'm feeling better now,still a little sniffy ,achy and weak,I know you won't believe that If I say that I made this pasta dish from scratch in spite of my illness.
After slurping soups and stews for quite for sometime now,this lasagne recipe was certainly very appetizing and filling.The only tough part was the rolling of the pasta,as it requires lot of muscle,which obviously seemed to have diminished from the sick episode.With my previous attempts to make pasta with whole wheat flour in vain,I stuck the original recipe for the pasta.The vegan Bachemal and ragu best suited my diet right now.
The soft pasta in layers of flavorful sauce satisfied the taste buds of even my little one.If Only I had not procrastinated completing the challenge until the last week,I could have put in more zeal in to the preparation and presentation.

The March 2009 Daring Bakers challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper for the challenge.

(watch the making of the lasagne)
Spinach Lasagne
(Serves 3-4)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Cauliflower Bechamel Sauce (recipe follows)#2
1 recipe Vegetable Ragu (recipe follows)#3
1/4 cup Italian bread crumbs

Method
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 2 quart (approx 2 litre) shallow baking dish.

Cooking the Pasta:
Bring 5 cups of the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel . Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a dusting of bread crumbs.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil,bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.


#1 Spinach Egg Pasta (Pasta Verde)

Makes enough for 3 to 4 servings .

Ingredients
1 large Organic egg
4 ounces fresh spinach, rinsed dry, and finely chopped; or 3 ounces frozen chopped spinach, defrosted and squeezed dry
1 1/2 cups all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment
A roomy work surface. Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife or pizza cutter for cutting pasta sheets.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the egg and spinach. Use a wooden spoon to beat together the egg and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Sprinkle few drops of water if needed. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm).

Dry the pasta at room temperature and store in a sealed container or bag.

(bachemal sauce video)
#2 Cauliflower Bechamel
Ingredients
4 ounces,2cups cauliflower florets
1 tablespoon extra virgin olive oil
2 tablespoons all purpose unbleached (plain) flour, organic stone ground preferred
1 1/2 cup cauliflower water,use the water drain after cooking the cauliflower
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Method
Bring 3 cups of water to boil in a pot,carefully drop the cauliflower florets ,cover and cook until tender,about 10 minutes.Drain and use the water for making the roux.Blend the cauliflower to a smooth paste;set aside.

To make the roux,Use a medium-sized saucepan, heat oil over medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the cauliflower water a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens.now mix in the cauliflower paste and stir well. Season with salt, pepper, and a hint of nutmeg.


#3 Vegetable Ragu’

Ingredients
1 tablespoons extra virgin olive oil
1/2 a medium onion, finely chopped
1 bell pepper,finely chopped
1 cup button mushrooms,finely chopped
1 clove garlic
1/2 teaspoon chili powder(optional)
1 medium stalk celery with leaves, finely chopped
1 carrot, finely chopped(about 1 cup)
1 canned plum tomatoes ,drained and crushed or 2 large tomatoes steamed,skinned and pureed
Salt and freshly ground black pepper to taste

Method
Heat the olive oil in a skillet (frying pan) over medium-high heat. . Add the onions sauté for a minute then add the garlic,saute another minute.Now add in the vegetables,chili powder,season with salt and pepper.Cover and cook until vegetables are tender,about 10-15 minutes.Add the tomatoes,Cook uncovered, at a very slow bubble for another 15 minutes, or until the sauce resembles a thick stew.


Thanks to the hosts for the awesome challenge.check out other creative variations of this lasagne.

Beet full meal ideas- Series 1: Beet Oatmeal,Beet Pancakes,Beet Parathas and Beet Pasta

How often do you eat beets?I bought this bunch of beets after I don't know how many months.Often times we avoid beets because of the mess it creates or out of ideas to use them in our daily meals.What ever might be the reason,think again,this gorgeous vegetable of the Mediterranean origin is considered a powerhouse of nutrition from root to its leaves.Raw beet juice is said to be good for treating some form of cancers.The good source of folate can prevent birth defects in pregnant women.The leaves are next only to spinach in its nutrition.
Not very practical to eat them raw,but there are numerous ways to incorporate this wonder veggie in your daily meals.In the Series 1 are the recipes with Beet Puree,which are sure to change your perspective about cooking with beets.

How to cook beets?
Stove Top Method
Rinse the beets under cold water.Transfer them to pot or pressure cooker,fill in water until all the beets are completely immersed.Cover and cook on medium heat,takes about 40-45 minutes in a pot and 20-25 minutes in a pressure cooker to be fork tender. Drain all the water,peel ,slice and serve in salads or soups .Or add 1/2 a cup of water and puree in a blender,can be used in gravies,baking breads,muffins or in parathas(flatbread) and pancakes.
Conventional Oven Method
Preheat Oven to 400F. Lay beets on a sheet lined with aluminum foil and coat with little olive oil and let bake for about 35-40 minutes until tender. Let cool for 10 minutes then peel and chop or slice.


Beet Pancakes with Pomegranate Syrup

Ingredients
1 1/4 cup Whole wheat flour
1 cup Reduced fat milk or soy milk
1/4 cup beet puree
1/4 cup dried cherries or raisins,chopped
2 tablespoons Olive oil
1 teaspoon of baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Makes about 15 pancakes.

For Pomegranate syrup
1 cup pomegranate juice
1 tablespoon sugar

Method
Make the syrup by reducing the juice with sugar until half its original quantity.

sift together the flour, baking powder,baking soda and salt in a large mixing bowl.Add in the puree,milk and combine well using a whisk until smooth free of lumps.
Heat non stick pan on medium flame. Grease it lightly with oil . Pour one ladle of batter drizzle about a little oil all over and wait for a minute before flipping and let it cook for another minute.Repeat the same for the rest of the batter.Stack the pancakes and drizzle the syrup and enjoy!



Beet Oatmeal

I usually serve this to my toddler,but really any body who loves to start the day with a bowl of oatmeal should try flavoring with beets,for added nutrition.

Ingredients
1 cup oats ,quick cooking or original
1 tablespoon Beet puree
1 1/2 cup water or Organic reduced fat milk or soy milk
1 teaspoon maple syrup(optional)
A handful of any preferred dry fruits and nuts.

Method
Bring the water or milk to boil in a small saucepan,add the oats,cook as per the package instructions.When cooked ,turn off the heat,mix in the beet puree and serve with a drizzle of honey and sprinkle of dry or fresh fruits and nuts.


Beet Parathas

I got this brilliant idea of adding beets in parathas from Dershana's recipe,a delightful nourishing variation for a family that eats parathas for 2 meals of the day.
Ingredients
2 cups Whole wheat flour
2 tablespoon Beet Pure
1 tablespoon milled flax seed
1 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
1 cup water

Method
Prepare the dough:Add all the dry ingredients in mixing bowl,combine them. Make a well in the middle pour in the water ,beet puree and oil. Mix until the dough is smooth ,knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Rolling and Roasting the Paratha:Divide the dough in to about 10-12 portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to round parathas.See here for a pictorial paratha recipe.
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread little bit of oil and flip again after few seconds. For softer parathas use a spatula or a kitchen towel to lightly press and roll them around the pan. Parathas are ready to serve when slightly brown on both sides. A curry in a hurry is perfect with these parathas.


Beet Almond Lemon Pasta

How could I resist the pretty in pink pasta recipe of another Healthnut, Bharti.The zesty pasta became instant favorite of my boys.The elder one was a little reluctant,the big guy knows pink is meant to be for girls,but after having a bite quickly changed his mind in favor of this pink food.
I excluded dairy from the recipe and used almonds instead.

Ingredients
1/2 a pound Whole grain Penne pasta,use any kind
1/2 a medium onion,finely chopped
1 big clove garlic,minced
1/2 a cup Beet puree
1/4 cup roasted Almonds,coarsely ground or processed
2 tablespoon lemon juice,freshly squeezed
1 teaspoon lemon zest.
1/4 teaspoon black pepper or red chilly powder
3/4 teaspoon salt
1 tablespoon Extra Virgin Olive oil
2 tablespoon fresh herbs like cilantro or parsley,finely chopped.

Method
Cook the pasta as per the package instructions.

Heat the oil on medium heat,add the onions,saute for 3-4 minutes until lightly brown,add the garlic ,saute another minute.Add the almonds,beet puree,salt and the pepper,stir in 2 tablespoons of water allow the mixture to warm up ,then mix in the cooked pasta.Finally add in the herbs,lemon juice and the zest ,combine well and serve.


This pink series of foods are off to Food In Colors,a food event started by talented Sunshinemom.Hosting the pretty pink is Priya of Priya's Easy n Tasty Recipes

Vegetable Stuffed Mushrooms

Mushrooms,the delicious edible fungi can be savored in so many ways as appetizers, in salads , main dishes or sides.The Vegetable Stuffed Mushrooms can be packed up with a variety of vegetables and flavored with different cheeses and herbs,to make a delicious appetizer or as a side.I served it with Penne Pasta in marinara sauce to make a fulfilling 30 minute meal.


Ingredients
10 large button or Crimini mushrooms,stems cut ,finely chop the stems for stuffing
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, finely minced
1 cup of vegetable like carrots,radishes and peppers,finely chopped
2 tablespoon fresh herbs like parsley or cilantro,finely chopped
1/2 teaspoon chilly powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
Salt as per taste

Method
preheat oven to 400F.
Wipe the mushrooms with damp cloth and twist off the stems, set the caps aside and finely chop the stems.
Heat oil in a pan,the chopped onions and saute until translucent about 1 minutes.Add the minced garlic,after few seconds add the spices,chopped mushroom stems, and rest of the vegetables and cook until soft , about 8 minutes. Stuff the mixture into the mushroom caps and lay a baking dish lightly greased with oil,drizzle with some low fat cheese if desired and bake for 15-20 minutes until lightly browned. Serve with Pasta or rice and greens.


Mushroom Nutrition facts:
A cancer fighting food with good source of Dietary Fiber, Protein, Vitamin C, Folate, Iron, Zinc and Manganese, and a very good source of Vitamin D, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium.
Vegetable Stuffed Mushrooms is my entry Weekend Wokking ,December's ingredient is Mushrooms,hosting WW this month is Marija of Palachinka

Purpilicious :Whole grain Penne Pasta with Purple Cauliflower

Cruciferous Cauliflowers with anti-cancer properties ,blooms in 3 other colors(green,orange and purple) besides the common white color.Although it tastes slightly bitter than it common sibling(white cauliflower),its definitely a smart choice of eating a purple food in 5 a day diet.

Ingredients
4 cups Penne whole grain pasta(about 1/2 a pound)
2 cups cauliflower florets(purple or white ,any kind ,broccoli works too)
2 tablespoon extra-virgin olive oil
1 big clove of garlic cloves, finely sliced
1/4 teaspoon chilly powder or fresh black pepper
1 plum tomato, finely chopped
Chopped fresh parsley or cilantro
Salt as per taste

Method
Heat olive oil in saucepan and saute garlic. Saute until aromatic and lightly brown. Add the chopped tomatoes and chilly powder. Cook until tomatoes are tender about 8 minutes. Stir in the cauliflower florets. Cover and cook for about 10 minutes until tender.
In meantime fill a large pot three-quarters full of water ,season with salt 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.
Mix the pasta in the tomato mixture and toss to combine. Stir in the chopped parsley or cilantro and serve.
For more Purpilicious dishes don't miss the Food In Colors :Purple event hosted by Sunshinemom.

Pumpkin Chocolate Biscotti(Conjoined Biscotti)

I loved the idea of adding pumpkin in a biscotti in Prudy's dark chocolate dipped pumpkin biscotti.I was keen about creating a conjoined biscotti ,but was very indecisive about binding a biscotti with 2 different flavors,unsure if the logs would attach without any binder.But to my amazement the two logs with my favorite flavors of chocolate and pumpkin attached firmly. Everyone in my family loved the 2 flavors in one biscotti,as its low in sugar and fat,Nabeel packed a few in his lunch box,my hubby dear enjoyed with his coffee,the littlest member(he is 19 months) of the house was more curious about chocolate and just gobbled the chocolate part and I was snacking on it till their were none.

Here is the recipe
Ingredients
2 1/2 cups of All purpose flour,divided for each log
1/2 cup of pumpkin puree fresh or canned
1/2 cup of Cocoa powder
1/2 cup of brown sugar or sugar substitute like Agave nectar,divided equally for each log
1 1/2 teaspoon of baking powder,divided
1/4 teaspoon of salt,divided equally for each log
2 Organic eggs,1 for each log
4 tablespoon Olive oil, use 2 tablespoon for each log.
1 teaspoon of Pure vanilla extract,divided equally for each log

Method
Preheat oven to 350°F.
Make Pumpkin log
Sift together 1 1/2 cup of flour, salt, 1/4 cup of sugar,3/4 teaspoon of baking powder into a large bowl.
In another bowl, whisk together one egg, pumpkin puree, and vanilla extract. Pour the pumpkin mixture into the flour mixture and using a spatula and stir to make a cohesive mass.Sprinkle generous amount of flour on the work surface, get the dough out of the bowl and shape the dough into a large log.
Make Chocolate log
Similarly sift together 1 cup of flour, Cocoa powder,salt, 1/4 cup of sugar,3/4 teaspoon of baking powder into a large bowl.In another bowl whisk together one egg and vanilla extract. Pour the egg mixture into the flour mixture . Add few drops of milk if the mixture is too dry.Make a log just like the pumpkin log.
Attach the logs and bake
Bring the both the logs together,place them side by side and lightly press to attach.Carefully place on baking sheet lightly grease or lined with parchment paper.Bake for 30 minutes at 350 F until puffed and lightly brown.Let it cool for 30 minutes and then using a serrated knife cut cross wise in to about 15 thick slices.Arrange the biscotti, cut side down, on the baking sheet and bake for an additional 15 minutes until crisp. Transfer to wire racks to cool completely. Stores up to a week in a tightly covered container.

Makes about 15 biscotti.


This is my entry for Lore's Original Recipe Event

Spaghetti Squash with Pumpkin seed Pesto

The Splendid Spaghetti squash have become our new found favorite vegetable ,for its one of a kind pasta with low calories ,no gluten and no fat. It is also referred as a dieter's dream, a four-ounce serving of spaghetti squash has only 37 calories. The nutty pesto sauce is a flavorsome complement with the mild flavor of the Spaghetti squash.

Kalyn's Weekend Herb Blogging event is celebrating incredible 3rd Anniversary .As part of 3rd anniversary celebration Kalyn is inviting everyone to blog about there favorite vegetable,fruits or herbs. Spaghetti squash is my favorite of the season and I decided to join in the celebration with this unique member of the pumpkin family. Do check out her blog to join in the exciting celebration.

How to Cook the Spaghetti Squash?
Halve the Squash using a sharp knife . Remove the string and seeds now or later when cooked.
For Baking
Preheat oven to 375F . Lay the squash halves on a roasting pan,add a cup of water. Bake for about 40-50 minutes until squash is feels slightly soft to touch.
For Boiling
Set on stove top with in a big pot with 2 cups of water. Boil at medium heat for about 30 minutes.
Clean the core of any string and seeds. Roast the seeds(just as the pumpkin seeds) and use in baking or snacking or salads or pesto.
Using the fork separate the strands ,a gluten-free,low carb ,fat-free Spaghetti is ready to eat in salads or with a sauce.You can even make a pie with the spaghetti squash,I'll plan to post the recipe soon.
Can be stored in the refrigerator in a tight container for up to a week.


(Original recipe posted here)
Recipe Spaghetti Squash with Pumpkin Pesto Sauce
Ingredients
4 cups cooked Spaghetti Squash
For Pesto
3/4 cup Toasted pumpkin seeds or Squash seeds
1 cup greens of your choice, Cilantro,mint,Spinach,Basil or Parsley
2 tablespoon of fresh squeezed lime juice
1 clove of Garlic,minced
1 finely chopped chilly (optional)
1/2 teaspoon salt
1/4 cup Olive oil

Method
To make the pesto,blend all the pesto ingredients in to a coarse paste in a processor or blender,add about 3 tablespoons of water. The pesto can be store in the refrigerator for up to a week.Before serving mix in the pesto and the cooked spaghetti squash.

Low Sugar,Sugar-Free Chocolate Cherry Almond Biscotti

Low–sugar or Sugar–free is the latest health trend, given the health risks of all the sugar in the average diet.Responsible experts say to use artificial sweeteners sensibly and certainly natural sweeteners are better choices.
Some Common Sugar substitutes chart with Glycemic index(GI).

SUBSTITUTE	NATURE	Glycemic Index
Agave nectar	Natural	Low
Stevia	Natural	Low
Splenda	Artificial	Low
Sweet N Low	Artificial	Low
Nutrasweet	Artificial	Low
Pure Honey	Natural	Medium
Pure Maple Syrup	Natural	Medium
Brown Rice Syrup	Natural	Medium
Barley Malt	Natural	Medium

Substitutes with low GI is best for diabetics.Substitutes with medium GI when used in moderation are good for a low-suger diet.Adding fruits to your recipe is also a healthy way to substitute sugar.Stevia is considered best substitute for diabetics.

Biscotti,the toasty twice-baked biscuits with sugar substitutes are just the right start for a healthy low-sugar or sugar-free diet.
(Following recipe with honey\maple syrup\brown rice syrup\barley malt is low in sugar and with a natural\artificial sweetener is sugar-free)
Ingredients
3/4 cup Whole wheat flour
1/2 cup All-purpose flour
1/2 cup unsweetened Cocoa powder
1 teaspoon baking powder(Aluminum free)
1/4 cup pure honey or 1/2 cup agave nectar(also available in health stores) or 3/4 cup artificial sweetener(Splenda)
2 Organic eggs
1 tablespoon vanilla extract
1/2 cup chopped almonds
1/3 cup dried cherries or cranberries(unsweetened)
1/4 kosher salt
1/4 cup olive oil.
Method
The method is same as the Biscotti recipe I posted earlier.
See Recipe

Make the dough
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Sift the flours,cocoa powder and baking powder in a medium bowl to blend then stir in the almonds and cherries\cranberries. Beat the eggs,sugar, Olive oil, and salt in a large bowl . Mix the flour mixture and egg mixture until blended.
Form the dough into wide log shape and place on the baking sheet.
Bake
Bake until light golden, about 40 minutes.
Cool and cut
Cool for at least 30 minutes on a rack.Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into thick slices. Arrange the biscotti, cut side down, on the baking sheet.
Bake Again
Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Enjoy this crunchy delight with tea ,coffee or milk

Enjoy this crunchy delight with tea ,coffee or milk. Gift them to some one health conscious and let them know about the sugar secret of the recipe.

Other Low-sugar wonders to try :

Fig Linzer Cookies	Blueberry Almond Banana Muffins
Fruit Dark Chocolate and Almond Granola Bars	Whole Wheat Biscuits with Apple Butter
Plum Clafoutis	Nutty Fruity Granola
Cherry Blueberry Scones

All of the above Low Sugar and Sugar free recipes are off to Sangeeth's Eat Healthy : Fight Diabetes Contest.

Yellow Carrots and Avocado Pasta.

Carrots come in many colors - Yellow,Purple,Maroon,Orange and white. The Yellow variety taste less sweeter.

picture Source Wikipedia

Pasta with carrots is quick and simple lunch . Creamy avocado on top add more flavor and nutrition to the meal.
Ingredients Needed
1 lb Whole Grain fussilli or rotini or penne pasta
2 ripe tomatoes
6-8 Yellow Organic Baby Carrots cut length wise
Quarter of Green pepper sliced
1 big clove Garlic
1/2 teaspoon chilly powder
1 tablespoon chopped Parsley or Cilantro
2 tablespoon Extra Virgin Olive Oil
1 teaspoon sea salt
1 ripe Avocado.
1 teaspoon lime juice

Method
Heat olive oil in saucepan and add the chopped garlic. Saute until aromatic and lightly brown. Add the chopped tomatoes and chilly powder. Cook until tomatoes are tender about 8 minutes. Stir in the cut green peppers and yellow carrots. Let cook for another 5 minutes.
In meantime fill a large pot three-quarters full of water ,season with salt 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.
Slice the Avocado and sprinkle some lime juice over it to prevent discoloration.
Mix the pasta in the tomato mixture and toss to combine. Stir in the chopped parsley or cilantro. Transfer pasta to serving plates and top with sliced Avocados.


This is my entry for Ruth's Pesto Pasta Nights Event . This week PPN is hosted by abby at Eat the right stuff

Learn about Carrots Nutrition

Classic Biscotti

Biscotti
A crunchy toasty snack.

What you'll need is
1 cup all-purpose flour
1 cup Whole Wheat Flour
1 1/2 teaspoons baking powder
1/2 cup Brown sugar
2 tablespoon Pure Honey
2 tablespoon Olive oil
2 tablespoon butter
1/2 teaspoon salt
2 large Organic eggs
3/4 cup almonds or pistachios, coarsely chopped
2/3 cup dried cherries or cranberries or semi-sweet chocolate chips


To make these crunchy tea time snack
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Sift the flour and baking powder in a medium bowl to blend then stir in the pistachios and cranberries. Beat the eggs,sugar,,butter, Olive oil, and salt in a large bowl . Mix the flour mixture and egg mixture until blended.
Form the dough into wide log shape and place on the baking sheet.

Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into thick slices. Arrange the biscotti, cut side down, on the baking sheet.

Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Enjoy this crunchy delight with tea ,coffee or milk.


These snacks are my entry for Hima's Sunday Snacks Event