Purple Escarole with Preserved Lemon Salsa

An exquisite member of endive family,Escarole is rarely spotted in purple.Purple or not,its delicately mild bitter flavor and tender crunchy stalks makes escarole completely edible salad green.If not raw,lightly saute in extra virgin olive oil with garlic or simmer in stew,to enjoy these elegant greens.These greens are available throughout the year,is high in vitamin A, calcium, folate and fiber.


The preserved lemons that I pickled last spring,had a perfectly ripe rind,ready to make a tangy addition in salads and stews.The zesty preserved lemon salsa spooned over crisp outer escarole leaves is easy and satisfying snack or start of a meal.


Escarole with Preserved Lemon Salsa

8-10 outer leaves of escarole
For Salsa
1 plum tomato,seeded and chopped
1 jalapeno,seeded and chopped
Quarter of a preserved lemon,rinsed and chopped
1/2 an onion,finely chopped
6-8 inner leaves of escarole,finely chopped
1/2 teaspoon fresh ground black pepper

Mix the salsa ingredients and let sit for few minutes in the fridge before serving over the escarole leaves.

Purple Escarole is my entry for Weekend Herb Blogging #238 ,hosted this week by Rachel from The Crispy Cook

Soy Edamame "Meat" balls with Chilled Mint Peppercorn Yogurt Sauce

These dainty little vegan meat balls are much lighter in calories than the usual meatballs.In fact these are the veganised version of previously posted Spiced Meatballs(Kofta) with soy as the star substitute.Soy's importance has been conveyed frequently in this blog.I don't minding stressing it again,low in saturated fat and source of healthy plant protein,soy and its products can be substituted for the high in saturated fats foods,like meat and cheese.

"the phytonutrients in soy reduce the formation of plaque in arteries,fight inflammation,which in the arteries ,increases the risk of cardiovascular disease and stroke" ~ Dr.Howard M .Shapiro's Picture perfect weight loss.
"Getting 25 grams a day of soy protein in foods like tofu and other soybean products decreases your bad LDL cholesterol and triglyceride levels"~ Dr.Mehmet C. Oz's tip on Feed your heart


These heart healthy meat balls are my entry for Ivy's ,In memory of Rosie ,an event raising awareness about heart disease and using heart healthy substitutes to prevent the disease.

Peppercorns
The important flavor enhancer and essential spice in these meat balls and the soy yogurt sauce are peppercorns.Originating from the Malabar coast in India,once sold at exorbitant price,considered as an exotic trading good ,the pepper corns have now become a common spice in every pantry.
Spices are the concentrated sources of antioxidants,essential in heart healthy cooking.The heat from the pepper corns is also known to aid digestion and help in healing respiratory aliments.Use fresh ground peppercorns to get your dishes bursting with pepper flavor.A pepper mill is perfect tool to use fresh pepper as needed or grinding few teaspoons at time in the coffee grinder and storing in air tight containers.


To add a more mellow and cool spicy smack to the tasty nibbles,drench them in the minty pepper yogurt sauce,for a perfect balance of heat and spice


Recipe : Soy Edamame "Meat" balls
Ingredients
1 1/2 cup Edamame(baby soybeans,I use frozen Organic)
1/2 cup Soy Granules*(I use the nutrela brand available in Asian Stores)
1/2 cup fresh mint
1/2 teaspoon freshly ground pepper
1/2 teaspoon fresh ginger root,minced
pinch of Turmeric
1/2 teaspoon spice mix of choice(I use garam masala)
1/2 teaspoon salt
1 tablespoon Canola oil(for light frying)

*If soy granules are hard to find use 1 tablespoon flax seed meal + 1 slice of whole grain bread instead as a binder.

Method
Cook the soy granules
Bring 4 cups of water to a boil,add the soy granules,let cook for 5 minutes. Turn off the heat.Let cool for 10 minutes.Strain the water in a fine colander and rinse under cold water.Then squeeze all of the water from the granules and transfer in to the blender or food processor.
Blend
Add rest of the ingredients except the oil in to the blender or food processor,process until coarsely or finely minced,depending how you like the texture of meat balls.I kept it coarsely ground.Transfer the mixture in a bowl.
Shape and fry
Take about a tablespoon of the mixture and shape in round balls.Place them all on a plate.
Heat about a teaspoon of oil at medium heat in a non stick or cast iron pan and lightly fry the 3-4 cutlets at a time ,about 3 minutes each side until lightly browned and crispy.Add a teaspoon of oil for each batch of meat balls.Serve warm as snack or appetizer,preferably with a drizzle of cold yogurt sauce,as in the following recipe.

Recipe :Chilled Mint Peppercorn Soy Yogurt Sauce
Ingredients
1 1/2 cup plain soy yogurt
3/4 teaspoon whole pepper corns(for intense flavor or can also use ground pepper)
1/2 cup fresh mint leaves
1/4 teaspoon salt

Method
Blend all the ingredients until the peppercorns are completely ground.During summers chill the sauce in fridge for 2-3 hours.Drizzle over the meat balls ,salads or in wraps.


The peppery sauce is my entry for Priya's Cooking with seeds: Pepper, hosted this month by Padma's Recipes.

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.

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.

Calming Chicken Soup

Nothing can be more calming and comforting that a bowl of hot chicken soup when you are feeling sick and blue. It helps by rejuvenating your dehydrated body due to cold or flu or lethargy.Making chicken soup can be time consuming but sure is soothing and revitalizing in every slurp.For the most flavorful tender chicken soup,use fresh vegetable,herbs and simmer very gently.And make it more filling by adding any kind of cooked pasta.

Ingredients
2 lbs skinless Free range Chicken cut in medium pieces
1 big Chopped Onion,peeled and sliced
1 big Carrot,finely chopped
1/4 cup peas
1 cup Chopped Broccoli,chopped
4 garlic cloves
1 inch ginger root
Sea Salt and pepper as per your taste.

Method
Trim fat as much as you can from the chicken.Fill a big pot with about 5 cups of water and drop the chicken pieces and chopped onions. Peel ginger and garlic, grate them and mix in the pot of water.Add some salt and pepper. Cover and let simmer for at least an hour on medium low flame. Slow cooking keeps chicken tender.
Drain all the water in a big bowl. Separate the chicken from bones and keep aside in a bowl . Put the broth back in the pot and add finely chopped vegetables;simmer till vegetables are tender. Mix in the shred chicken and serve hot with some cooked whole grain pasta.

Beet Hummus

Chick peas fuse together marvelously with vegetables like beets,roasted peppers or artichokes and greens like spinach,mint,cilantro to give a vibrant variation to traditional hummus.I could eat hummus everyday without any worry for its bursting nutritive value,Chick peas are low in Saturated Fat, and very low in Cholesterol and Sodium(in home made chick peas). It is also a good source of Dietary Fiber, Protein and Copper, and a very good source of Folate and Manganese.

I'm sending the healthy pink hummus recipe to Ley's "Baking for breast cancer awareness" , a breast cancer awareness event. Healthy diet and early detection are key in prevention of any cancer.Beets are loaded with vitamins A, B1, B2, B6 and C. The beet greens have a higher content of iron compared to spinach. They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.It is considered a blood cleanser ,that helps the body to get rid of many unwanted ailments. Raw beets are considered more effective in fighting cancer than cooked.Read everything about Beets nutrition here.Read the useful guide to prevention of cancers.Learn the important breast cancer facts here.

Think no more, buy some beets,soak your chick peas tonight and make a fresh bowl of this tasty creamy healthy delight .
Recipe Beet Hummus
Ingredients
2 cups cooked or canned Chickpeas\Garbanzo beans\Bengal gram(home made are better ,canned are higher in sodium)
1 small beet,peeled and cooked until tender with a cup of water.
2 cloves garlic,roasted in olive oil
2 tablespoon Tahini sauce(recipe follows)
1/2 a fresh lime juice
1 green chilly(optional)
1/4 cup Extra Virgin Olive Oil

Method
Finely blend the beets in processor or blender,add just few drop of water if needed. Then mix in the cooked chick peas and roasted garlic. Blend again until the mixture is of smooth paste consistency,for a thick creamy hummus add just few drops of water if needed. Stir in the oil ,salt(for home made chick peas,no more salt needed for canned chick peas) and lime juice.Blend again till creamy. Transfer in a serving plate or bowl,garnish with edible rose(unbelievably easy to make,watch Vah chef in this video )and mint leaves. Hummus is appetizing with any whole grain chips,I served them with Home made pita chips. Stores in refrigerator for a week,enjoy it on toast or sandwiches or Kababs.

On request from my dear buddy Zee,here is the tahini recipe.
Tahini Sauce
3/4th cup white sesame seeds
2 gloves garlic, crushed
1/2 teaspoon kosher salt
1/4 cup olive oil
2 tablespoon fresh lime juice
1/4 cup water

Method
Toast the seeds on medium heat on stove top or in oven at 350F,while stirring occasionally ,about 10 minutes.
Grind the seeds in a processor or a coffee grinder until finely powdered.Stir in rest og the ingredients and blend until smooth and creamy.Stores in refrigerator ,drizzle on sandwiches or Kababs or add in hummus for a creamy texture and lot more flavor.

Other Pink recipes posted for Breast cancer awareness:
Rose Flan
Rose Berry Banana Soy Smoothie

Another tasty beet recipe ,Beet Cheese Treats,I'm sending this tasty treat to JFI:Festive treats hosted this month by Srivalli.

Harees,the Spicy Chicken Porridge.

A warm bowl of spicy Harees is gratifying to a hungry soul.Its nostalgic as a fulfilling Iftar meal in Ramadan .Its getting chilly here in Cleveland , spicy meals like harees are positively relishing on a gloomy cold day.
Harees, also called Haleem in some regions in South India,my Hyderabadi Haleem is made with whole wheat and lamb. Haleem or Harees are protein pack meals ,a favorite low-carb recipe.
The spicy Harees is off to Srilekha's Chicken Event

Ingredients
1 pound boneless chicken,most of the fat trimmed and preferably Halal\Kosher or Organic free range chicken.
1 medium Onion,thinly sliced
1 cup Whole grain broken wheat\bulgur wheat\daliya
3/4 teaspoon ginger garlic paste or 1/2 teaspoon each of freshly grated garlic and ginger
3/4 teaspoon turmeric
1 teaspoon chilly powder
1 teaspoon garam masala(Ground cumin,coriander,cardamom ,cloves and cinnamon)
1 teaspoon sea salt\kosher salt
1/2 cup chopped cilantro and mint
1/2 a lime, freshly squeeeezed.
2 tablespoon Olive oil

Method
Soak the broken wheat for about 15 minutes in cold water
Heat Olive oil in a big skillet and add the thinly sliced onions. saute until lightly brown ,remove half of the fried onions and reserve for garnish. Add the chicken and spices. Saute until chicken changes color and spices aroma is toasty. Add the soaked wheat and chopped cilantro\mint(reserve few for garnish),2 cups of water,season with salt and cover .Cook on slow heat for about an hour(about 25 minutes in a pressure cooker) while stirring occasionally.
When cooked,uncover and let cool for 10 minutes before coarsely grinding using a immersion blender or any processor,stir in the fresh lime juice. Serve warm,garnish with toasted nuts,chopped greens and fried onions.

More Awards!
Priya has admired me as a hard working blogger, I'm elated! .Thanks Priya:).

I'd love to pass this to a much more hardworking blogger Sangeeth:)

Zee from Zeelicious blog has honored me with the "Best food blog",I'm awed. Thanks Zee:)


Ivy of has passed me the good job award,thanks so much Ivy:)


I'd love to pass the Good job award to Viki Xavier of Viki's Kitchen , Sara G of Life's Little Something blog, Adlak's tiny World,mamafami and Vidhas of Appetizing Recipes