Garden Fresh Vegetable Rotini Salad

Considering this was the first year of home gardening,with limited space and brief abandonment during the vacation,it was a pretty good harvest over all.Herbs like cilantro and mint for some reason did not thrive,but thyme and fenugreek were in abundance.Carrots,kale,lettuce,okra,peppers and tomatoes turned out to be a great start for a beginner gardener like me.

Wish I had the right tool to dig out the carrots,it seemed forever to dig deep enough to get the them out whole.Since these were organic the size was smaller and taster was less sweeter.If you have noticed,these were also unique in its shades of color,from light orange to dark purple(I could not get the picture of that deep purple one though).A Pasta Salad suites best with such garden fresh vegetables,juicy and nutritious with no cooking required except for the pasta.

The pasta salad is my entry for Presto Pasta nights,hosted this week by Claudia of Honey from a Rock

Recipe :Garden fresh Vegetable Rotini Salad
Serves 2-3
Ingredients
1/2 pound Whole grain Rotini pasta.
2 medium carrots,cut in long thin strips
1 cup tender salad greens(I used baby kale,carrot greens)
1 cup cherry tomatoes,halved
1 big clove garlic,minced
3-4 small sweet peppers,seeded and thinly sliced
1 teaspoon freshly ground black pepper
2 tablespoon apple cider vinegar or fresh squeezed lemon juice
1/2 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
2 tablespoon fresh parsley,finely chopped

Method
Cook the pasta until al-dente(not soft but with a bite to it) as per the package directions.Drain and cool.Transfer in a large salad bowl.
Make the dressing by whisking the oil with vinegar,salt,pepper and parsley.Pour over the pasta,toss in rest of the vegetables and combine well.Serve immediately or could be keep an hour to let the flavors fuse.



Make no mistake,the succulent garden fresh okra stir fry does not go with pasta,its a perfect complement with flat bread or brown rice.Find the recipe of Okra stir fry here.

An important note about the Health Nut Challenge,I am unable to continue it due to time constraints.But I promise to post the round up of Tropical temptations as soon as I can squeeze in time to work on it.

Rotini in Kumquat Jalapeno Compound Butter

Enlarged to entice,kumquats are miniature oranges with completely edible aromatic peel and tart juicy center.Almost the size of large grapes ,these are perfect pop-in-your-mouth snack.I fancied them to create exciting eats.Here is the compound butter for starters.


Why compound butter with kumquats? Also ,isn't butter the unfavorable ingredient of a Health Nut?.Not really,dietitians recommend up to 2 tablespoon of daily serving of butter for those without diagnosed heart disease and a tablespoon(30mg) for those with the heart condition.For the following recipe I use pure butter,that is Organic.Or a good butter substitute for those watching fat calories.As for the flavoring,the Kumquats blended ,gives the zesty kick and the sweetness of the juices complements well with the heat from chili peppers.The fusion butter can be savored as a spread on whole grain crackers,toast or used to flavor up grilled fish or pasta.

Recipe : Kumquat Jalapenos Compound Butter
Ingredients
1 stick Organic butter(cut in cubes) or 1 cup(4 ounce) butter substitute(I Can't Believe It's Not Butter or Smart balance)
1 big or 2 medium Jalapeno,seeded and chopped
3-4 kumquats ,rinsed ,seeded and chopped
1 tablespoon parsley,chopped
1 tablespoon extra virgin olive oil

Method
Process the jalapenos,kumquats,parsley in a food processor until finely chopped.Add in the butter or butter substitute and blend until well combined,takes longer if using real butter.
Remove from the processor,place on a parchment paper or plastic wrap,shape in to a log.Chill for an hour or two,longer for the butter substitute.

Recipe : Rotini with Stir-fry Vegetables and Kumquat Jalapenos Compound Butter

Use whatever form of pasta in the pantry,rotini boxes were surplus in mine.The amount of compound butter can be doubled,1 tablespoon is for strictly keeping the fat calories under dietary guidelines for those with heart condition.Cooked together with copious serving of vegetables this an comforting pasta meal.

Serves 2-3


Ingredients
1/2 pound Whole grain Rotini pasta.
1/2 pound Stir-fry mix Vegetables(beans,sugar snap peas,broccoli,carrots,peppers and mushrooms)
1 tablespoon Kumquat Jalapenos Compound Butter(recipe above)
2 big cloves garlic,finely chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
2 tablespoon fresh parsley,finely chopped
few slices of fresh kumquats for garnish

Method
Cook the rotini pasta until al-dente as per the package directions.Drain.
While the pasta is cooking, heat oil in sauce pan on medium heat,add the vegetables and garlic saute for few minutes 6-7 minutes until tender.Season with salt,pepper and herbs.Mix in the cooked pasta and compound butter,saute another 2-3 minutes.turn off the heat.Garnish with fresh kumquat slices and serve.

The Kumquat compound butter is my entry for 5 star make over : Compound butter and the pasta for Presto Pasta Nights,host of the week is Our Taste of Life

A Saudi meal - Matazeez(Pasta), Date Dessert and Arabic Coffee

February was Saudi Arabian Cuisine for the Walima Cooking club.The sumptuous Saudi recipes were introduced to us ,by host of the month,Noor of Middle Eastern Cook.

Snippet - Saudi Arabia History and Cuisine
The birthplace of Prophet Muhammad,Arabia had stability and unity after the advent of Islam.The boom in economy opened the trade routes ,the spices imported enriched the aroma of the traditional cuisine.The growth of immigrants in modern times mainly from Asia and Africa adapted many more exotic dishes from the foreign lands.


Matazeez,the Saudi style pasta is commonly cooked with lamb in the spiced pasta sauce ,although one can use any kind of meat.The following recipe with fish is much faster to cook,ideal for quick weekday meals and also picking a fish rich in omega 3s like wild salmon is great for a change.If you choose to use lamb or goat ,cook the meat in the tomato sauce and add all the vegetables when the meat is almost cooked.

Recipe : Matazeez(Pasta) with Vegetables and Wild Salmon
Serves 4
For Pasta Dough
2 cups fine ground wheat flour
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1/2 cup water

For Vegetable sauce
1 medium or 3 baby Eggplant ,sliced lengthwise
1 small zucchinis,sliced lengthwise
1-1/2 cups pumpkin or squash, cubed
1 big carrot,julienne
1/2 cup green beans,cut in 2 inches pieces
1/2 cup broccoli florets
1 medium onion, finely chopped
1-2 hot peppers or green chillies,chopped
2 tomatoes, finely chopped
1 cup tomato sauce
1/2 teaspoon black pepper,freshly ground
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 tablespoon ground cumin
2 dried lemons, cracked
2 teaspoon extra virgin olive oil


For Fish on Side
4 Wild salmon fillets(about 3 inch long)
2 teaspoon spice rub(I used mixture of ground cumin,coriander,pepper,cinnamon,hot chili powder and cloves)
2 teaspoon extra virgin olive oil

Method
Prepare the pasta dough
In a large bowl add flour, salt and oil. Add water small amounts at time enough to make a workable dough.Cover and place in bowl and allow to sit in a warm place for 30 minutes.
Cook the sauce with vegetables
Heat a large pan,add oil and onions, cook until tender about 3-4 minutes.Add the Vegetables ,tomato sauce,chillies and other dry spices. Cover and cook for 5 minutes until vegetables are almost tender.
Roll the pasta and cook with the sauce

Sprinkle some all purpose flour on the work surface.Roll the dough thin and cut into small circles using a cutter about 2 inches wide. Drop the pasta in the cooking vegetable tomato sauce when the vegetables are almost cook.Cover and cook another 10 minutes until pasta is cooked through.

Cook the fish
Rub the spices on the fish and marinate for few minutes.Heat oil in pan on medium and sear the fish ,3-4 minutes on each side until cooked through.Serve on side with the prepared Matazeez(pasta) and vegetables mixture .

The Matazeez and Lamb Kabouli(posted last Walima Challenge) are my entries for Regional recipes : Middle East,hosted this month by Joanne of Eat well with others.

Saudi Date Dessert and Arabic Coffee
Saudis love to serve black Coffee at the end of the meal.Flavored with cardamoms or ginger ,the coffee is best served with the dessert,sweetened with the most abundant fruit of Arabia ,dates.

Recipe
Makes dozen date balls
For Date Dessert (Al-Harrisah or Al-haysah)
1 cups durum wheat flour
1 1/2 cups dates, finely chopped(I used soft dates)
2 tablespoon Puree Ghee(next best substitute is Virgin pressed coconut oil for coconut lovers)
1/2 tablespoon ground cardamom

Method
1.In a small heavy bottom pan or skillet ,melt the ghee on medium heat.Add flour, stirring until lightly brown and aromatic.Remove from heat, add dates and cardamom, blend together in a processor to prevent lumps.
Shape as desired,the round is traditional.Serve with Arabic coffee.


For Arabic Coffee(Qahwa Arabeya)
Makes 4 Arabic coffee cups or glass(2 ounces each)
3 tablespoon roasted ground coffee or Arabic Coffee
2 cups of water
3-4 cardamom pods

Method
Brew the coffee for 5 minutes along with the cardamoms.Strain and serve warm with the date dessert.

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

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.

Eggcellent Eggplant recipes:Ratatouille pasta,Kashmiri Baigan, Stuffed Baby Eggplants ,Bagara Baigan and more

Nick named "Baigan Raja"(the king of vegetables),the plump,crowned head Eggplant\Aubergine\Brinjal\Baigan with shiny attractive suit ,never appealed to me as a kid,I didn't care to finish the plate whenever it was served.I still find it challenging to eat unless cooked with lots of spices.It so happened ,hubby dear bought a generous batch of them last week.Since these don't store for more than a week,we had to chow down before they spoil in the fridge.Of all the different shapes and sizes,I personally like the smaller round Asian variety eggplants.Here are the 3 interesting dishes I made all in the same week;and believe me, we were not bored and mostly importantly I finished my plate.

Ratatouille Pasta

Ratatouille is a classic French side dish made with fresh vegetables and herbs,including egg plants,zucchini,squash and tomatoes.Tossed with pasta,the dish makes a wholesome entrée.
Ingredients
1 pound Whole grain pasta,cooked al dente as per the package directions
Half a big or 2 medium or 4 small eggplants,diced
2 medium plum red tomatoes,chopped
2 small zucchini or yellow squash(or use 1 of both),diced
1 big carrot,sliced
1/2 a medium onion,chopped
2 cloves garlic
1/2 teaspoon chili powder or freshly crushed black pepper
1 tablespoon extra virgin olive oil
2 tablespoon fresh herbs(basil,thyme or rosemary),chopped

Method
Heat the oil over medium heat in a large pan,add the onions and garlic;saute for 3-4 minutes.Add the eggplants and saute for 2-3 minutes.Now add the chili powder\pepper ,herbs,tomatoes and zucchini\squash and cook until vegetables are tender,5-6 minutes.
Mix in the cooked pasta ,garnish with some more fresh herbs and serve warm.

Food Event Submission
The pasta dish is off to Ruth's Pesto Pasta Nights Event . This week PPN is hosted Amy of Very Culinary

Kashmiri Baigan in yogurt gravy
adapted from recipe at Indianrelish

Originating from the picturesque land of Kashmir(North India),the dish is perfect for hot summers with yogurt and fennel seeds.
4 baby eggplants\brinjals(baigan)
2 cup reduced fat yougurt\curd
1 teaspoon fennel seeds (saunf)
1/4 tsp turmeric powder
1/2 teaspoon chili powder
1 teaspoon dry ginger powder (sonth)
2 green cardamoms
2 teaspoon vegetable oil
1/2 teaspoon salt
finely chopped fresh coriander to garnish

Method
Rinse the eggplants and cut the stem off ,slit across on both sides.
Heat oil in a deep pan or kadai over medium heat kadai,shallow fry the eggplants until evenly browned and soft.Get the eggplants out and set aside.Add the cumin seeds,cardamoms,fennel seeds and roast for few seconds,then add the turmeric,salt and chili powder.Turn the heat to low,add the yogurt and stir.Let cook on gentle heat ,this is important or the yogurt will curdle and look more like cheese.Add the cooked egg plants and let warm for 5-6 minutes until flavors soak in.Serve with rice or bread.


Stuffed baby Eggplant(Bharwan baigan) with onions and coconut
With coconut and onions,and seasoned with spices,these stuffed eggplant are hard to resist.

Ingredients
4 baby eggplants\brinjals(baigan) .
for stuffing
1 big or 2 small onions,chopped
1/2 cup dried shred coconut
1 big clove garlic,chopped
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon cumin powder or seeds
2-3 green chillies
4-5 curry leaves or 3-4 sprigs cilantro
1 teaspoon Dry Mango Powder(optional)
1/2 teaspoon salt
1 tablespoon Vegetable oil

Method
Rinse the eggplants and cut the stem off ,slit across on both sides.
Prepare the filling by blending together stuffing ingredients. Stuff the eggplant with this mixture and keep aside.Reserve any remaining stuffing.
Heat oil in a deep pan or kadai on medium heat,place the stuffed eggplant ,let cook for 5 minute before turning.Cooking another 5 minutes,pour the remaining stuffing if any,cover and let cook another 8-10 minutes until soft and cooked through.Serve with rice and Sambar.


Bagara Baigan(Eggplants in spicy peanut tamarind gravy)


Ingredients
6-8 small round eggplants,cut the top and slit across
3/4 cup skinned and roasted peanuts (add other nuts if desired like almonds and cashews)
1/2 a medium onion,finely chopped
1 teaspoon minced ginger and garlic,use fresh not canned if possible
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1/2 teaspoon hot chili powder
1 tablespoon tamarind ,soaked in cup of water
1 teaspoon salt
1 tablespoon extra virgin olive oil
Method
Heat oil in large deep pan on medium heat,fry the eggplants ,cover and turn occasionally,take about 10-12 minutes until eggplants are softened.
In the same oil add the seeds and onions,saute until lightly brown,add the ginger and garlic and other spices and salt.Let saute another minute,then grind them all together to a paste along with the peanuts,add little water if needed.Transfer the paste back to the pan,turn the heat on and roast for 2-3 minutes until oil starts to leave.Now squeeze the tamarind and get the juices out.Filter the tamarind water without any pulp in to the cooking mixture ,add another 1/2 a cup of water.Simmer then add the fried eggplants,cover and cook another 10-12 minutes until the eggplants soak in the flavors.Serve with vegetable pulov or biryani
Other Egg plant recipes posted :

Gosthu(Spicy medley of eggplant and other vegetables)


BabaGanoush(A lip-smacking dip)


Eggplant Chutney(South Indian Style spicy chutney)


Gingered Eggplant chutney pasta with spring peas.


And these are off to the food event ,Fall in Love :Brinjals at Sanghi's Food Delights.

Eggplant Nutrition:
Eggplant are high in Dietary Fiber & Potassium.And a good source of Folate, Manganese, Vitamin C, Vitamin K, Thiamin(B1), Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper.And always keep the skin on,it has the potent antioxidants and free radical scavenger called Nasunin.

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.

Sprouting Beauty.Caution while Sprouting.Black Eyed Peas Sprouts Pasta

I'm ever so grateful to my mother for introducing us to the wonder food,Sprouts.These were our snack between the meals.Easily digestible,with certain precautions while growing them,the sprouts can be safe to eat uncooked.
Green mung sprouts was the most common sprout I knew of for long.Was amazed to discover the variety,which seems endless just as its nutritional benefits. Methi(Fenugreek),alfa-alfa,oats,lentils,broccoli are among the common types of sprouts.
A more pictorial tutorial of how to grow sprouts is depicted in my post here.Don't mind listing them again along with the care and caution needed while growing or buying the sprouts.
To grow your own sprouts is economical ,also you have control over the hygiene.
* Rinse the grain\seed\lentil under cold water 2-3 times,to get rid of dirt.
* Soak the seeds for at least 12hours in ample amount of cold water
* Drain all the water.Wrap the seeds in a clean cotton or muslin cloth,place in bowl.There are special sprouting jars also available. Allow to grow for at least 3 days and as long as 6 days.Make sure you rinse them twice each day to prevent contamination.
When Buying the sprouts, pick only fresh packs(preferably Organic) and rinse them thoroughly in cold water before eating.

Sprouts,Synonymous to Spring
Sprouts portray spring ,the budding leaf simulates the new life that grows around us after the dull and harsh winters.I grew these black eyed peas for 6 days,had to wait patiently before embracing the beauty and nutrition of this live vegetable in its tender germinating stage.

This picture is my entry for the Click-Spring\Autumn photo event,at Jai and Bee's Jugalbandi.

Black Eyed peas Sprouts Pasta
I must thank Sia for this fascinating Lauki-lobia curry ,with black eyed peas sprouts,which prompted me to sprout the peas for all its goodness.Since these were sprouted for nearly a week,were tender enough for eating raw.I always add the sprouts toward the end of the cooking.I would have cooked it slightly if giving to my kids,but since the kiddos don't have a taste yet for sprouts,this pasta with raw sprouts was just for me and my DH.

Ingredients
2 cups Whole grain pasta,cooked
1 cup sprouts(Green Mung,Methi,Alfalfa,Black Eyed peas or any other lentil)
1 cup greens(Mustard greens,beet greens,spinach,chard,kale or broccoli rabe)
1/2 a medium Onion,chopped
1 clove Garlic,finely chopped
pinch of turmeric
1/4 teaspoon fresh ground black pepper or cayenne pepper
1/2 teaspoon of coriander powder(optional)
1/2 teaspoon salt
1 tablespoon Extra virgin olive oil
1 tablespoon freshly squeezed lime juice

Method
Heat a pan on medium heat,saute onions in oil for a minute.Add garlic saute another minute then mix in the greens and spices.Cook for a minute before mixing in the cooked pasta.Finally add in the sprouts,turn off the heat.Sprinkle the lime juice ,stir well ,cover and allow the flavors to infuse for 2-3 minutes.Serve warm or cold.

The Sprouts pasta is my entry for Weekend wokking ,focusing on Sprouts this spring,hosted by Kits Chow

Interesting Read
Sprouts ,the Anti aging food

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

Artichokes Hearts and Pimento Olives Rotini Pasta.

At first it seemed like an approachable vegetable with a pretty flowery structure,tempting me to buy it fresh rather than canned.Following the simple steps as this page,I started to cut this unusual vegetable hoping I'll be able to carve a fresh artichoke heart.But my amateur skill in cutting this vegetable was not sufficient to perfectly carve the artichoke hearts.So much for my experiments I ended up wasting the artichoke.

Buying the canned artichokes was a big time saver for this recipe although I understand canned artichokes doesn't have the same nutritional value as the fresh ones.But I did save this video for my next cook-up with fresh artichokes come this spring(about 4 weeks away),the best season for artichokes.


The buttery mild flavor of artichokes complements well with the strong flavor of green olives.Or using green olives stuffed cherry peppers(pimento)also lightens the bitterness in green olives.Whole grain rotini pasta was just the right kind of pasta to go with in this all Vegan recipe,which I'm sending to the Vegan Italian Food event,hosted by Vaishali of Holy Cow!.And also to Presto Pasta Nights,host this week is Wiffy of Noob Cook.

Ingredients
1 pound Whole grain Rotini pasta.
1 can(14 ounce) artichokes hearts,drained
2 big plum red tomatoes,finely chopped
1 small onion ,finely chopped
1/2 cup pitted green olives or pimento olives
2 big cloves garlic,finely chopped
1/2 teaspoon dried basil leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt(less cause I'm using both canned olives and artichokes which already have good amount of sodium)
1 tablespoon extra virgin olive oil

Method
Cook the rotini pasta until al-dente as per the package directions .Drain.
In mean time heat oil in sauce pan on medium heat,add the garlic and saute for few seconds until aromatic then add the tomatoes,cover and cook until tender about 10 minutes,stir occasionally.When tomatoes are tender stir in the dried basil,artichoke hearts, pepper and salt.let flavors infuse,allow to cook for another 5 minutes.Then combine the mixture with cooked pasta and olives.Serve warm.


In Health News
For an important update in BMI guidelines for South Asians,please read the Dietitian Sweta's post on her blog Bonne Nutrition.