Monday, April 26, 2010
Sunday, April 25, 2010
You can use any type of filling (sweet, fruit or savory) with this crepe recipe and no one will suspect these are made with whole wheat flour! I love them for breakfast, but you can make them as a desert with frozen berries and 1 tablespoon crème de cassis, (or black currant syrup)
1 cups whole wheat flour or buckwheat (I used white whole wheat)
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled (or canola oil)
1 teaspoon sugar, (if you want to make dessert crepes; optional)
1/2 teaspoon salt
Friday, April 23, 2010
Thursday, April 22, 2010
Monday, April 19, 2010
40 phyllo dough sheets (1 packet)
1 lb fresh spinach (semi-savoy,chopped and washed thoroughly)
1 medium onion (finely chopped)
1/2 cup crumbled feta (you can also use ricotta or cream cheese)*
1 and 1/3 cup milk
1/3 cup olive oil or canola oil for egg mixture
2 tbs olive oil for spinach (or butter)
1/2 tsp salt
1/2 tsp black pepper
nigella seeds and/or sesame seeds
1. Preheat oven to 375F. Thaw phyllos according to the instructions on the package. Generally speaking, you want to thaw the dough slowly, in its box and wrapping bag. Some companies include microwave thawing instructions. This is very risky. Thaw too quickly or at too high a power and you will end up with a gummy wet mess instead of separate sheets. Keep stacks covered with a dampened clean kitchen towel (Do not place the towel directly on top of the dough.)
5. Grease a pan that's approximately the same size with phyllo sheets. Layer half of phyllo dough sheets in the pan by brushing every single layer generously with the liquid mixture.
6. On the 20th phyllo spread spinach mix. Keep layering the rest of phyllos by brushing each layer with the mixture.
7. After putting down the last phyllo, pour the rest of the egg mixture on top.Sprinkle the pie with nigella seeds and/or sesame seeds.
8. Bake in a preheated oven 30-35 minutes or until golden brown. When cooked sprinkle 1 tbs of cold water over the pie, right after removing from oven and cover with a kitchen towel. Wait for 5 to 10 min. and then cut and serve.
Sunday, April 18, 2010
Wednesday, April 14, 2010
One serving of blueberries contains as many valuable antioxidants as five servings of apples, carrots or broccoli. Can you think of a better way to pack more antioxidant power? This lightened up version of the bluberry muffins is a healthy alternative to usual coffe house muffins and also perfect for snacks and lunch boxes.
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup milk/or buttermilk(I used vanilla soy milk)
1/4 cup vegetable oil
1/2 cup sugar (or 1/2 cup splenda)
2 tablespoon honey
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
1. Preheat the oven to 400°F. Grease a 12-cup muffin pan with non-stick spray.
2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon.
3. In a large bowl, stir together the milk, oil, egg, sugar, and vanilla extract until well-blended. Stir in the flour mixture until just combined. Do not over mix. Gently fold in the blueberries.
4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 17 to 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.
* For beginner muffin makers it is crucial to know not to mix the batter too long or else you will end up with tough, poorly risen muffins. Combine wet and dry with the fewest strokes possible, there should still be some lumps and perhaps even light streaks of flour.
Friday, April 9, 2010
Can you think of a better way to brighten up a rainy day? Carrots and Orange create a very light and delicate flavor combination, when combined with walnuts these muffins need no further adornment. The pitfall with all muffin batters is in over mixing the batter and ending up with a tough muffin. So make sure you only mix the batter until the ingredients are combined and moistened.
2 cups white whole wheat flour
1/3 cup canola oil (substitution: 1/2 cup apple sauce)
1/2 cup orange juice
1 cup brown sugar
1 medium carrot- grated
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp orange zest
1 tsp pure vanilla extract
1/3 cup walnuts
1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with nonstick vegetable spray.
2. Beat together brown sugar, oil (or applesauce substitute), vanilla extract, carrot, orange juice and eggs.
3. In a separate bowl, mix flour, baking powder, baking soda, cinnamon and orange zest. Slowly blend into wet ingredients.
4. Add walnuts and mix until just combined.
5. Spoon approximately 3/4 cup of batter into prepared tin. Bake for 15 to 20 minutes.
Following is a lighter version of Turkish Musakka, original recipe requires zucchini to be fried before incorporating with the sauce but I skipped frying process to make it lighter and healthier.
1 tablespoon chopped Italian parsley and/or dill
2. Add the ground turkey and cook over moderate heat, stirring often, until brown.
3. Add onion (and optional garlic) and cook, stirring occasionally, until the onion is softened, about 4 minutes.
4. Add the tomato paste and stir for 2 min, and and tomatoes cook for 3-4 min.
5. Add the zucchini and cook over moderately high heat, stirring, until just tender, about 6 minutes. Season with salt and pepper.
6. Transfer the zucchini to a bowl and let cool slightly. Sprinkle with the parsley and serve warm or at room temperature.
For vegetarian version:
1. Use 1/2 cup soya mince/TVP instead of ground meat, soak 1/2 cup of TVP with almost 1/2 cup of boiling hot water.
2.Stir in TVP after sauteing the onion and garlic.
3. Repeat the steps 4 and 5 and then add 1 cup of canned garbanzo beans cook for couple minutes. Season with salt and pepper and garnish with parsley and/or dill. (Vegetarian version is adapted from Almost Turkish Recipes.)
* If you have time you can soak the zucchini in a saltwater bath for 25 minutes, so it stays green and crisp even after it’s cooked.
Tuesday, April 6, 2010
Great fall recipe from flat belly diet book, it is easy and quick. It has become a family favorite since the first time I tried it.
2 med acorn squash (about 1¼ lb each), halved and seeded
2 tsp olive oil
½ tsp freshly ground black pepper, divided
1 c canned black beans, rinsed and drained
½ c pine nuts, toasted (you can use sliced almonds if you don't have pine nuts)
1 lg tomato (6 oz), coarsely chopped
2 scallions, thinly sliced
1 tsp ground cumin
2 oz reduced-fat Monterey Jack or cheddar cheese, shredded (about ½ c)
1. Preheat oven to 425°F. Coat rimmed baking sheet with olive oil spray.
2. Brush cut sides and cavity of squash with oil. Sprinkle with ¼ teaspoon of the pepper. Place cut-side down on prepared baking sheet. Bake 30 to 40 minutes until tender (don’t pierce with fork). Turn cut-side up.
3. Mix beans, pine nuts, tomato, scallions, cumin, and remaining ¼ teaspoon pepper in medium bowl. Spoon heaping ½ cup of bean mixture into each squash half, pressing down gently to get all filling in. Sprinkle evenly with cheese.
4. Bake 10 to 15 minutes, until cheese is melted and golden brown
Nutritional Info Per Serving: 324 cal, 12 g pro, 38 g carb, 8 g fiber, 17.5 g fat, 3 g sat fat, 10 mg chol, 363 mg sodium
According to Flat Belly Book, this squash dish supplies nearly four servings of veggies.
Monday, April 5, 2010
1 cup/can chickpeas (pre-cooked)
2 tbsp of olive oil
Sunday, April 4, 2010
2 cup whole wheat flour (I used white whole wheat)
1/3 cup milk
1 cup feta cheese or any white cheese (crumbled)
2 tsp baking powder
1/4 cup Dill (chopped, if you are using dried dill use 2 tbs)
Saturday, April 3, 2010
1/4 cup chopped walnuts (optional)
- Use 2 medium-sized zucchini for every 1 cup shredded zucchini that you need.
- Preheat oven to 350 degrees. Grease a 12 muffin pan and set aside.
- In a bowl, stir the flour, cinnamon, baking soda, salt and baking soda. Set it aside.
- In a larger bowl beat with a hand mixer the sugar, zucchini and the egg. Now add the vegetable oil.
- With a wooden spoon, stir the flour mixture into the zucchini mixture.
- Pour the mixture into the loaf pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Take out of oven and let cool about 10 minutes then remove from pan.