Pearl Millet(Jowar) Vegetable Stew.And the winners...

Contrary to the dull,bone-chilling and lifeless weather outside, this heartwarming invigorating stew is just what one needs to drive the winter blues away.



Pearl Millet is another hearty whole grains like barley or farro,that is ideal for making wholesome stews that is all-vegan.To get the best of the flavor,the stew needs to be cooked at low heat and vegetables should be added when millet is almost tender,so the vegetables still retain there crunchiness and color.
Recipe: Pearl Millet(Jowar) Vegetable Stew
Serves 2-3
Ingredients
1 cup Pearl Millet
1 large onion,finely chopped
1 plum tomato,finely chopped
1/2 pound of fresh or frozen vegetables,chopped(Carrots,peppers,broccoli and others of choice)
1 teaspoon fresh ginger,finely grated
2 cloves garlic,finely grated
1/2 teaspoon hot chili powder or cayenne pepper
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
Fresh herbs for garnish(Parsley,cilantro or baby fenugreek/methi)

Method
Rinse Pearl Millet in cold water and set aside.
Heat the oil on medium heat in a large pot or skillet. Add the onions ,saute for 2 minutes until translucent, then add the garlic,ginger,tomatoes ,turmeric and chili powder.Add the Millet,saute for 3-4 minutes,then add 3 cups of water.Cover and simmer for 40-45 minutes until slightly tender to touch,then add the chopped mushrooms and simmer another 10-15 minutes on low heat vegetables and millet are tender.Serve warm with some fried onions.
You can also use a slow cooker and cook for 2-3 hours or a pressure cooker takes about 25-30 minutes on medium-low heat.Be sure to add vegetables when the millet is almost tender.


The recipe is my entry for this weeks' Weekend Herb Blogging #266,hosted by Cinzia from Cindystar

Dr.Axe's Real Food Diet Cookbook Giveaway

The winners have been chosen:

1.Jennifurla
2.Zanjabil
3.RARA - AVIS

Congratulations !! Please contact me(at YasmeenHealthnut@gmail.com) in next 7 days to receive your free copy.

Grilled Tuna ,Sauteed Mushrooms and Bulgur Pilaf

If red meat is disqualified from your diet for its cholesterol issues then the dark colored hearty seafood such as Tuna or salmon is next best alternative,the benefits are commendable.
Ahi tuna or Yellow fin Tuna from Hawaiian sea waters is best for grilling,baking and also in salads.Tuna tastes best when cooked rare(with pretty pink center) but if eating raw fish concerns you,please do cook the fish thoroughly but beware overcooking tuna can make it tough to chew.

Grilled tuna over bed of filling bulgur pilaf and sauteed juicy mushrooms,a sure comfort food for a seafood lover.


Recipe : Sauteed Mushrooms and Bulgur Pilaf
Serves 3
Ingredients
For Sauteed Mushrooms
1/2 pound Cremini ,Shiitake,or Button mushrooms,cleaned and sliced
1 medium onion,sliced
1/4 pound bell peppers(red,green or yellow),seeded and sliced[I used the frozen mix]
1 teaspoon spice mix(chili powder,cumin,coriander and black pepper)
1/4 teaspoon Salt
2 teaspoon extra virgin olive oil

For Bulgur pilaf
2 cups Bulgur wheat or Broken wheat(cooking time varies)
1/2 a medium red onion,finely chopped
1 big clove garlic,finely chopped
2 teaspoon extra-virgin olive oil
4 cups chicken or vegetable broth
1/2 teaspoon Salt
1/4 teaspoon Chili powder or cayenne(could also use paprika)
1/4 cup chopped cilantro and parsley

Method
To saute mushrooms,heat about the oil on medium heat in a pan,add the onions ,saute until slightly brown 4-5 minutes,the add in the garlic,salt and spices,saute until aromatic.Then add the peppers and mushrooms,Cook on high for 5 minutes, stirring until liquid has evaporated and mushrooms are tender and beginning to brown.Mix in the herbs and serve with the pilaf and grilled fish.

To make the pilaf,wash and soak the wheat in cold water for 15-20 minutes.Drain.
Heat a big skillet over medium flame. Add oil and onions,Saute until translucent about 2-3 minutes,add garlic and saute until aromatic,add the chili powder,pour 3 cups of cold water ,stir in the wheat,season with salt.Lower heat and simmer for 10-15 minutes (will take 30-35 minutes of the broken wheat) until wheat is tender and all water is absorbed.Serve with mushrooms and grilled fish.

Recipe : Grilled Tuna Steaks
Serves 3
Ingredients
2 Ahi Tuna steaks (about 1/2 pound each and 2 inch thick)
1 clove garlic,minced
1/2 teaspoon ginger,minced
1/2 teaspoon chili powder or cayenne pepper
1/2 teaspoon each of ground cumin and coriander powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil
2 tablespoon fresh lemon juice

Method
Rinse the steaks in cold water and pat dry.
Mix all the dry spices in a small bowl,add the minced ginger, garlic and oil.Rub the mixture over the steaks and let marinate for an hour.

Preheat the grill to 400 degrees F or grill pan to hot .

Place tuna on the hot grill and sear each side for 2 minutes for rare(slightly pink on the inside). If you like the fish well done, cook an additional 2 - 3 minutes on each side.Remove from the grill and let cool for 2-3 minutes before slicing.Using a sharp knife ,cut the tuna across into 1/2-inch thick slices. Arrange the slices over the Mushroom Bulgur wheat pilaf or other whole grain or bean salad,alongside the sauteed mushrooms.Drizzle the lemon juice over and serve.

I have never tasted sushi,but eating a rare cooked tuna is a good start,although Mr.Healthnut totally is against the idea of eating raw fish,I kind of like the tenderness in the rare.So,his steak was perfectly cooked for all good reasons.

This is my entry for WHB # 252 ,hosted this week by Winnie of Healthy Green Kitchen

Warning : It is not advisable for pregnant women or children to eat raw or seared fish cooked to rare.

Tunisian Shakshouka(Eggs in Tomato Pepper sauce) with Baguette

March was Tunisian Special in Walima Cooking Club.Beautiful small oasis along the Mediterranean African coast,Tunisia has immense diversity in both food and culture.The cuisine is a pleasing potpourri of flavors influenced by the neighboring African and European cuisines.
Recipe : Tunisian Shakshouka(chakchouka)
An absolute scrumptious Egg dish,Shakshouka is a well-known breakfast meal in North Africa.Eggs are poached in a simmering sauce,with medley of vegetables.Tunisians love spice,the heat in this dish is dominated by hot harissa.For variation,eggs can be replaced with different kind of animal or plant protein or made just with vegetables like the ratatouille.
Complemented with a crusty home made bread,the whole grain french baguette was the best match.

serves 4
Ingredients
3 Tomatoes, peeled, seeded and diced
2 Green and red bell peppers, sliced(can use other vegetables like eggplants,potatoes and zucchini)
1 teaspoon cumin seeds
1 tablespoon Paprika
1 Medium Onion, thinly sliced
2 cloves Garlic, minced
1 tablespoon extra virgin Olive oil
1 tablespoon Harissa
1/2 teaspoon sea salt.
4 large Organic Eggs
some fresh parsley,finely chopped

Method
Heat the oil in a deep skillet over medium flame. Stir in the cumin seeds, paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.

Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers,harissa,1 cup water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

Serve with crusty bread like Baguette.




Variations
Add a few olives and capers and eliminate the eggs.


Recipe :Whole grain French Baguette

Ingredients
2 1/2 cups of Whole wheat flour(fine ground)
1 pack rapid rise yeast,about 2 teaspoon
1/2 teaspoon sea salt
1 tablespoon Extra virgin Olive oil
3/4 cup warm water

Method
Dissolve the yeast in warm water and allow the yeast to rise and get frothy, about 10 minutes.In a large bowl combine the flour, salt and oil. Add the yeast mixture and knead until well combined and smooth.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 2-3 hours.
Preheat oven to 400F.
Punch down the air from the dough.Knead for a minute.Then divide the dough in to 4 equal portions.Roll each in to long rectangular shape place on a greased baking sheet,make deep diagonal slashes across loaves,cover with a kitchen towel and proof for another 30 minutes by allowing to rise one last time before baking
Bake for 15 to 20 minutes until golden brown on top.Let cool completely before slicing with serrated knife.Great for dipping in soups and stews.Also makes hearty crusty sandwiches.

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

Eating Better for less.....Roasted Pepper Chickpeas Couscous Salad.

Healthy eating should not always be at exorbitant price.Its feasible to prepare decent nutritious meals everyday even on a modest budget.Considering the health costs of unhealthy diet in the long run its wise to invest a little now and avoid all the trouble later.
Here are some ways to eat better for less money :

*Eat Seasonal and Local Foods :The seasonal and local grown produce is always cheaper.Berries ,melons and stone fruits in summer,some fruits like apples,pears,bananas and oranges are available year around.In fall the overwhelming stock of pumpkins and squash can provide the much needed antioxidants for the season,and never throw away the seeds ,its rich in nutrients.

*Pay Less - buy economical foods
Beans and legumes are one of the most cheapest and nutritious source of food.Frozen beans like Edamame(baby soybeans) are a good choice of cheap nutrition.Buy them in bulk for lower price.Low fat milk ,Tofu and Organic eggs are other good sources of protein at no high cost.And among vegetables,the carrots,leafy greens, broccoli, cabbage,
sweet potatoes,potatoes,green peppers,tomatoes are fresh and affordable through the year.Buying bread from a local bakery can be lesser in price.Besides Rice whole grains like Oats,bulgur(broken wheat),barley and corn meal are most affordable.Nuts like peanuts and walnuts are cheaper than most other nuts.Cashews and Almonds are also cheaper when on sale.The whole grain pasta and couscous is one of the inexpensive staples.


*Shop smart :Plan your meals ahead and always make a list while grocery shopping include healthy snacks like Dried fruit and nuts mix,low sugar multigrain bars and whole grain crackers. Don't shop with empty stomach that often tempts us to buy ready-to eat foods like high sugar\high calorie candy,soda and chips.Coupons can also save a few bucks.

*Plant your garden:Use the space in your back yard.Vegetables like tomatoes,eggplants,beans,Okra,lettuce,spinach,cilantro,mint and peas can be easily grown with little effort.Here is the guide for the beginners.Even if you don't own a backyard,use the space in the patio or balcony,plant herbs ,tomatoes and leafy greens in pots.


Roasted Pepper Chickpeas Couscous Salad.

Rice and Beans doesn't always have to be the most frugal meal,use combination of flavors and foods to make food interesting.I used very common and affordable ingredients for the salad which can be a meal in itself.Barley or Bulgur wheat can also be used instead of couscous.Canned chickpeas are easiest way to add protein to your meal.Use any combination of fresh or dry ,herbs and spices in stock.

Recipe
Makes 4 servings of Salad or 2 servings of main dish.

Ingredients
2 cups Couscous(or Bulgur wheat or barley)
2 Green Bell Peppers
1 cup cooked chickpeas
1/2 cup frozen cooked edamame(Baby soy beans),thawed
1/2 medium onion,finely chopped
1 medium ripe tomato ,chopped
1 cup greens chopped(I used turnip greens)
1 teaspoon spice mix of choice(I used a combination of chili powder ,turmeric and cumin )
Use any chopped herbs for garnish.

Method
Roast the peppers as in this recipe,peel the skin and remove the seeds.Either chop or mix in the salad or use them as serving bowl depending on the size of the peppers.
Prepare the couscous by heat oil in a medium pan,add the onions and saute for 3-4 minutes,add the spices and 2 cups of water.Bring to a boil,mix in the couscous ,turn the heat off ,cover and allow the couscous to cook.
After 10-15 minutes uncover and fluff the couscous using a fork.Mix in the cooked chickpeas,edamame,chopped tomatoes and greens.Add chopped roasted peppers or serve in the peppers.

The salad is my entry for No Crouton Required,the theme of the month is Frugal .

Classic Ratatouille

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

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

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

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


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

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

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

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

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

bon appétit!

Pineapple Ginger Chutney

Except for the peeling part I totally enjoy pineapples.The last one we bought was so fully ripened and had to be used in a day.Why not make a tongue tickling chutney for a change?.The spice from Ginger and chili peppers balances the sweetness from the fruit,and lime juice adds a nice tang to sweet and spicy concoction.The experiment turned out to be a toothsome condiment,the Vitamin loaded chutney is relishing with chips and crackers,spread on sandwiches or mixed with rice.


Recipe
Ingredients
1/2 a fresh pineapple,peeled and cubed
1 inch piece fresh ginger root,minced
1 hot or medium hot chili peppers,seeded and chopped(I used habanero)
1 cinnamon stick
2 tablespoon fresh lime juice
2 tablespoon sugar(optional,I didn't use any)
Pinch of salt


Method

Combine all ingredients in a saucepan ,avoid reactive metallic containers like aluminum or cast iron,preferably use stainless steel.Bring the contents to a slow boil,simmer until completely soft and mushy for 25-30 minutes,stir occasionally.check the seasonings, add more lemon juice if needed.Remove the cinnamon stick.For a more smooth chutney ,grind to a finer paste,then return to the saucepan.Mix a teaspoon of cornstarch with equal quantity of water.Stir in the chutney and simmer another 5-10 minutes.Cool and store in an sterilized air tight jar for over 2-3 months.



The chutney is off to Weekend wokking,the ingredients of the month is Ginger and the host is MomGateway

Mint Harissa Chicken

The fiery Harissa is got to be the spicy lovers favorite hot sauce.The Splendid North African chile sauce is a perfect spicy replacement for ketchup,goes well in bean soups ,salads and as spread on sandwiches.Marinating tofu ,seafood ,chicken or meat in harissa gives an amazing spicy flavor.
The following recipe is from Hasan M'souli's Modern Morrocan,adding roasted bell peppers and mint certainly eases some of the heat from the hot peppers,although you could use any other kind of green like cilantro or Parsley.And the surprisingly common ingredients makes it possible to adjust the spice ,use a hot or mild Chile,as per your heat index.

Mint Harissa
Ingredients
6 dried red chili peppers
1 Red bell pepper
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon Olive oil
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup fresh mint ,Chopped

Method
Char the pepper on high heat in a broiler or grill or stove top.Turn occasionally with tongs, until skins are blackened, 15 to 20 minutes. Allow to cool then peel and remove the peel and seeds.


Blend all the ingredients together in a processor along with the roasted peppers until well combined and smooth. Use the sauce in salads or marinate tofu,meat or spread on sandwiches. Can be refrigerated up to a month in an air tight container.

(Thanks to Pooja)The Harissa is my entry for AFAM, hosting Bell Peppers is Priya's Easy N Tasty treats.

Mint Harissa Chicken With Freekah
The bland chicken gets a whole new make over with the enticing hot sauce.Served with any kind of whole grains and greens,the meal is good balance of flavor and nutrition.And of course vegetarians could make replace chicken with Firm tofu.

Ingredients
2 tablespoon Mint Harissa
1 chicken breast(about 1 pound),cut in cubes
1 teaspoon Extra virgin Olive oil

Method
Marinate the chicken in Harissa for about 30 minutes.Baked at 375F for 25minutes.Serve with Whole grains like Freekah,Quinoa,Couscous or Broken wheat.

Freekah'
Ingredients
2 cups Freekah(green wheat)[or use whole grain couscous or bulgur wheat,change the cooking time accordingly]
1 medium onion, chopped
1 ripe plum tomato, finely chopped
1 tablespoon extra-virgin olive oil
4 cups chicken or vegetable broth
1/4 teaspoon cumin seeds
1/2 teaspoon Salt
1/4 teaspoon Chilly powder
1/2 teaspoon turmeric
1 1/2 teaspoons cumin and coriander powder
2 cups fresh greens for garnish(romaine lettuce or arugula)


Method
Heat a big skillet over medium flame. Add extra-virgin olive oil, cumin seeds and onion . Saute for few seconds before adding turmeric, chilly powder and other dry spices. season with salt.Add the broth to the skillet and stir and add the freekah. Cover and cook for 30 minutes until freekah is soft. Serve with Baked Mint Harissa Chicken and garnish with fresh greens.


This chicken dish is my entry for Vicki's Potluck-chicken Event.

Home made Corn Tortillas(without Press).Bean Enchiladas with Roasted Poblano sauce.

Tortillas(tor-tee-yahs) are quintessential Mexican flat bread.I never liked the corn tortillas until I made them fresh homemade,the aroma and flavor is nothing like the store-bought kind and needless to say homemade is far healthier.

Corn Tortillas
Traditionally tortillas are made with a special kind of corn flour called Masa Harina ,nothing but corn flour that has been treated with lime.Mind you rolling the corn tortillas is nothing like rolling the Parathas or roti,using rolling pin doesn't work,the gluten-free corn dough has a different consistency from the stretchable wheat dough. A Tortillas press can make the rolling much easier but with no space to add another appliance in the kitchen,I settle with the unauthentic whatever-works method.Use a thick bottom flat pan or heavy plate to press the dough between sheets of plastic.

Flavor up!
Mix some Spinach or pumpkin puree to add some more flavor and nutrition to the tortillas.

Nutrition
A definite good news for gluten intolerant,the corn is perfect alternative to wheat.A complex carbohydrate low in fat,whole corn is good source of fiber and essential B vitamins.Check the Nutrition facts .

Corn Tortillas

2 cups Corn flour\ masa de harina(I used Quaker)
1 1/3 cup water(little more if needed)
1 teaspoon of olive oil
1/2 teaspoon salt

Method
Prepare the dough by mixing all the ingredient until smooth and well incorporated.
Cover and let sit for at least an hour.
To make tortillas without the Press
Heat a cast iron skillet or thick bottom pan on medium heat.Take a small handful of dough,place between sheets of plastic ,press using a flat thick bottom pan until evenly flattened.At this point you could use your rolling pin over the plastic sheet just to even out the edges.Carefully peel out from the plastic and roast about a minute on each side,should puff up a little.Spread some olive oil if desired before getting it out of the pan.Serve warm.Can be stacked and stored in a plastic bag(ziploc) for a month.Use it to make tortilla chips or Enchiladas ,tacos or Burritos.

Bean Enchiladas with Roasted Pablano Sauce
Beans and mild pablano pepper sauce is one variation of Enchiladas to begin with,can be stuffed with your choicest low fat meat and topped with mildest to hottest pepper sauce.Often enchiladas are baked with the sauce and oodles of cheese,but the following recipe is a simple no-bake low-fat enchiladas made with homemade tortillas.

Roasted Poblano sauce



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

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

For Beans Stuffing
Ingredients
2 cup Kidney or pinto beans,cooked
1 plum tomato,chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon cumin
2 cloves garlic,chopped
1 teaspoon cayenne pepper or chili powder
1/2 teaspoon salt

Method
Saute onion in olive oil until transparent on medium heat.Add garlic and saute for a minute. Add cumin ,tomatoes,when tomatoes are soft in about 5 minutes,add salt and beans.Cook for another 4-5 minutes.
Assemble the Enchiladas
Place some beans mixture in the middle of the tortilla,fold and place on the serving plate.Repeat same with rest of the tortillas,then pour the poblano sauce and serve.Garnish with grilled or roasted corn and fresh chopped tomatoes.

These Enchiladas is my contribution for the Homemade #4 - Tortillas at What's Cooking.

Got Some Spare Time?
Take a lesson in History and Chemistry of Tortillas from Alton Brown, Video 1 and 2.

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.

Roasted-Vegetable Filled Crepes with Green Pepper Coulis

Crepes loaded with Vegetables is just the way i like to eat my breakfast or brunch on weekends. A good serving of vegetables surely promise a healthy start of the lazy weekend.

Ingredients
For Stuffing
1/2 zucchini, finely diced
1/2 yellow squash, finely diced
1/2 cup Sliced Carrots
1/2 cup green bell peppers, finely diced
4 Asparagus cut in 3 inches length
1 small jalapeno sliced(optional if you like keep the crepes mild)
1/4 teaspoon chilly powder
2 tablespoon olive oil
Salt
1 clove garlic, chopped
2 teaspoons chopped parsley\Cilantro leaves
For Crepes
1 cup Whole Wheat Flour
1 organic egg.
Pinch baking powder
Salt and white pepper
1 cup low fat milk

For Green Pepper Coulis(Sauce)
1 tablespoon Olive oil
1 tablespoons all-purpose flour
1 cup vegetable broth or plain water
1 roasted green or red bell pepper, seeded and peeled(See this recipe for how to roast a pepper)
1 clove garlic

To make the Vegetable Stuffing
Preheat oven to 350 degrees F.

In a mixing bowl, coat vegetables with olive oil. Add salt ,chilly powder and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add chopped parsley or cilantro.
To make Crepes
In a small bowl crack an egg and lightly whisk it . In another bigger bowl sift flour, baking powder and salt and pepper together and slowly whisk in milk and eggs. If batter is still a little thick, dilute with a bit more milk.
Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 6-8 crepes.

To make the Coulis(Sauce)
Heat Oil in a saucepan and add flour roast for a minute, then broth or water. Add green or red roasted pepper and garlic. Simmer 10 minutes.
Pour hot mixture into blender and blend until smooth to make green or red pepper sauce.

Put together
Spoon filling mixture into center of each crepe; fold . Place crepes on a plate, ladle sauce on top and serve.
This recipe is my entry for latha's WBB-Combi Breakfast

Grilled Corn and Red Pepper Salad with Mint Harissa

Harissa is spicy hot sauce used in north African cuisine. I stumbled upon this spicy salad in the gourmet magazine in one of the recipes of Sara's secret.Easy to prepare this salad is full of spicy flavors. The sweetness of pepper and corn ,crunch of zucchini and hotness of harissa makes this salad absolute favorite of spice lovers.

Ingredients needed to make this salad

1 red bell pepper
2 Corn on the cobs
1/2 green or yellow zucchini
1 tablespoons fresh lemon juice
1 tablespoon or more of harissa(recipe follows) depending on your taste
1/2 teaspoon fine sea salt
2 tablespoon olive oil

For Mint Harissa

6 dried red chili peppers
2 cloves garlic, minced
1/2 teaspoon salt
1/4 cup olive oil
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup chopped fresh mint or cilantro

Preparation:

Blend all the ingredients together in a processor until well combined and smooth. Use in salads or marinate meat or on sandwiches. Can be refrigerated up to a month in an air tight container.

To make the salad
Grill or Broil the Pepper

Char the pepper on high heat in a broiler or grill.Turn occasionally with tongs, until skins are blackened, 15 to 20 minutes. Allow to cool then peel and deseed the pepper. Cut in strips .
Grill or Roast Corn

Drizzle the corn on the cob with a little olive oil. Place the corn on the cob directly on the grill or stove top over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side . when done cut kernels off the cob with a sharp knife.
Grill the Zucchini

Wash and halve the zucchini. Roast on Grill or grill pan for 5-7 minutes. Don't over cook to retain the crunch .
Mix all the vegetables
Whisk together lemon juice, harissa,olive oil and sea salt, until combined well.Toss peppers with dressing.


This recipe is my entry for the Monthly Mingle : Grill it event hosted by Sig of Live to Eat