Carte du jour

Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil

2010-09-04T21:33:00.000-07:00

One of my favorite food bloggers Janet from the taste space is hosting this week's Weekend Herb Blogging and this recipe is my very first submission for the event. Fresh oregano and basil together brings a new dimension to the light texture of the zucchini and summer squash. It is perfect if you are craving the bold flavors of these fresh herbs!

Ingredients:
3 small zucchini (about 1 lb.)
3 small yellow summer squash (about 1 lb.)
1 large daikon radish (about 1/2 lb.)
20 medium basil leaves, very thinly sliced
2 tsp. chopped fresh oregano
6 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Small basil leaves for garnish (optional)

Directions:

1. Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center.

2. Put the zucchini ribbons in a large bowl.

3. Slice the yellow squash using the same technique and add them to the zucchini.

4.Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash. 5. Add the strips to the bowl with the squash, along with the basil and oregano.

6. In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper.

7. Toss the vegetables with enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette) and season to taste with salt and pepper.

8. Serve immediately, garnished with the small basil leaves.

From Fine Cooking 93, pp. 51, May 7, 2008

Bulgur Stuffed Zucchini and Eggplant (Bulgurlu Kabak ve Patlican Dolma)

2010-08-31T17:48:00.000-07:00

"If you want to start a food fight, just ask people what are the worlds great cuisines? Culinary lore identifies three. Two seem obvious. The third is a bit of a puzzle. WEEKEND EDITION's food commentator Bonny Wolf explains.

BONNY WOLF: Chinese and French, right? Right. Whats the third great cuisine? Its not Indian, Japanese or even Italian. Its Turkish Cuisine..."

This recipe is my second last minute submission for AWED (A Worldly Epicurean Delight ), brought by DK at Chef in You and hosted by Janet from the Taste Space, featuring Turkish Cuisine.

Turkish Cusines offers a vast array of specialities and Bulgur Stuffed Zucchini and Eggplant is a good example since there are so many variations of this dish. Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed(or filled)', and means simply 'stuffed thing'. Dolma has a special place in Turkish cuisine, the chief vegetables used for dolma are peppers, zucchini and eggplant. Others include tomatoes, leeks, celeriac, artichokes, beets, squash blossoms. My favorite variation is the one with dried peppers and aubergine. However, it is better suited for cold days of winter, until then take advantage of Summer's fresh bounty and enjoy!

Ingredients:
3 medium zucchinis
2 medium eggplants
1/2 cup coarse bulgur
1 big onion, petite diced
1 tbs tomato paste
1/2 tbs red pepper paste (optional)
1 big or 2 medium tomatoes
1 (14 oz) can diced tomatoes
1/3 cup olive oil
1/2 bunch parsley, finely chopped
Salt and Pepper to taste

Directions:
1. Cut zucchinis and eggplants in half and cut off and level the ends so they can stand somewhat upright in the pot. Carefully scoop out the insides.

2. Add bulgur, canned tomatoes, olive oil, tomato paste, red pepper paste and parsley. Stir combine.

3.Stuff the vegetables with bulgur mix and cover with fresh tomatoes. Place in a pot facing up.

4. Pour hot water half way through zucchinis and place a china or porcelain plate over the dolmas and cover with the lid. First bring to a boil and then cover and simmer on low until vegetables are cooked.

Roasted Eggplant Salad (Patlican Salatasi)

2010-08-31T17:08:00.000-07:00

This recipe is my first submission for AWED (A Worldly Epicurean Delight ), brought by DK at Chef in You and hosted by Janet from the Taste Space. I can't express how excited I was when I spotted Janet's post featuring Turkish Cuisine! For a culinary quest, the Turkish Cuisine is a truly interesting and, distinctive one. Discovering Turkish cuisine is just like discovering a secret treasure. With abundant use of vegetables and the legacy of an Imperial Kitchen, there's much more to Turkish cuisine than grills.

As Neset Eren stated in The Art of Turkish Cooking: “Many of the well-known national cuisines rely on one basic element. For instance, French cuisine is based on the sauce. Pasta forms the essence of the Italian cuisine. There is however, no single dominant feature in the Turkish kitchen. Meats, fish, vegetables pastries, and fruit are cooked in an infinite variety of ways.”

The eggplant said to be the country's most beloved vegetable and there are at least forty ways to prepare eggplant alone. Rosted eggplant salad is great as a light summer time meal or a side dish.

Ingredients:

4 eggplants (The Turkish, Italian, Chinese and Japanese aubergine\eggplant varieties, work best for this dish)
2-3 long hot peppers, or banana peppers ( I really like it with Poblano peppers)
1 (15 oz) jar roasted red peppers or you can roast 2-3 red peppers
2 tomatoes, finely chopped
1 medium red onion, petite dcied
2 cloves of garlic, minced
6-7 tbsp of vinegar
3-4 tbsp olive oil
1/2 bunch parsley, finely chopped
Freshly ground black pepper

Directions:

1. Roast eggplants on a grill, or in oven at 450F. (if you like you can roast tomatoes along with eggplants for 4-5 minutes or add them raw)

2. Let them cool first. Then peel eggplants and remove the seeds. Then finely chopp them.

3.In a bowl mix crushed garlic, and eggplants. Add diced pepper, red onion, tomatoes and parsley.

4. In a small bowl, mix vinegar, olive oil, and salt. Add this on vegetables.

5. Stir to combine.Salt and pepper to taste, and enjoy!

Sweet Potato Fritters with Peach Salsa

2010-08-11T20:02:00.000-07:00

Peach Salsa
2 fresh peaches, peeled and diced (about 1 cup)
4 green onions, finely chopped
1 jalapeño pepper, seeded and diced
2 Tbs. chopped cilantro
1 Tbs. fresh lime juice
1/2 tsp. lime zest

Lime Sauce (Optional)
1 cup low-fat sour cream
2 Tbs. lime juice
1 tsp. finely grated lime zest
1 tsp. chipotle hot sauce

Fritters
2 medium sweet potatoes boiled and mashed, preferably but if you don't have the time you can use
1 40-oz. can sweet potatoes, drained
1 medium-size onion, diced (about 1 1/4 cups)
1/2 medium green bell pepper, chopped (about 3/4 cup), I used poblano peppers
1/2 cup breadcrumbs
1 large egg, lightly beaten
1/4 tsp. chopped fresh thyme
1/4 tsp. ground black pepper
4 Tbs. peanut oil

Directions:
1. To make Peach Salsa: Combine all ingredients in bowl.
2. To make Lime Sauce: Combine all ingredients in bowl.
3. To make Fritters: Mash together sweet potatoes, onion, bell pepper, breadcrumbs, egg, thyme and pepper in bowl. Shape into 3-inch patties. The easiest way to shape them is to use
4. Heat 2 Tbs. oil in skillet over medium heat. Fry patties 4 minutes on each side, or until brown, using more oil as needed. Drain on paper towels. Serve with Peach Salsa and Lime Sauce.

You can also serve this delicious fritters with fat-free ricotta cheese and fresh chives, you won't be dissapointed!

Recipe is adapted from one of my favorite magazines: Vegetarian Times Issue: October 1, 2006 p.72

Mexican Lasagna

2010-08-05T09:21:00.000-07:00

If you have leftover taco fillings this recipe is a great way to enjoy them! I use ground turkey for my homemade tacos instead of ground beef to make them healthier, after adding the taco seasoning you can't tell the difference. The only difference will be the amount of saturated fat you will be consuming. My new favorite taco is the lentil tacos that I posted earlier, not just because they are low in fat and calories because they taste good. I intentionally prepared extra helpings because they made great lentil salad the next day.

I adapted Alton Brown's Enchilada Lasagna Recipe and substituted chicken with my leftover ground turkey. If you like both lasagna and spicy, you will like this combination! oh and it is so easy to make!

Ingredients
For sauce:
2 dried chipotle chiles, stems and seeds removed, diced
3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For filling:
1 tablespoon canola oil
1 pound ground turkey
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano
12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack (reduced fat)
Nonstick cooking spray

Directions

1. Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.

2. Preheat the oven to 350 degrees F.

3. Heat the vegetable oil in a medium skillet over medium-high heat. Saute the ground turkey or until cooked through, approximately 7 to 9 minutes. Remove the meat from the pan and place in a medium bowl. Add the onions to the same pan along with a pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the meat back to the pan and remove from the heat.

4. Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the meat mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

5. Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Guacamole

2010-08-04T20:03:00.000-07:00

Did you know that avocados are actually a fruit, not a vegetable, and have more potassium than bananas? Ripeness of the avocados are the key to great tasting guacamole. The perfect ripeness is when the skin is nearly black and the fruit yields to soft pressure.

Ingredients:
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 Jalepeno or serrano peppers, stems and seeds removed, minced
2 tablespoons cilantro (or parsley if you don't like cilantro), finely chopped
2 Roma tomatoes, seeded and petite diced
Juice of 1 lime,
1/2 teaspoon ground cumin
1/2 teaspoon cayenne (optional)
Salt and pepper

Directions:

1. Cut avocados in half (Don't discard the shells if you want to use them as serving bowls). In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash.

2. Add the chopped onion, peppers, cilantro stir. Then, fold in the tomatoes. If you are making ahead of time don't add the tomatoes until ready to serve.

A vegetarian taco that everyone can enjoy! Lentil Tacos

2010-07-18T19:38:00.000-07:00

Ingredients:
1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried green or brown lentils, rinsed
1 package (2.25 ounce) taco seasoning (or more if you like spicy)
2 1/2 cups vegetable broth
1/2 cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped (optional, use half for less heat)
2 teaspoons adobo sauce
8 taco shells
1 1/4 cups shredded lettuce
1 cup chopped tomato
1/2 cup shredded reduced-fat (2 percent) cheddar or Monterey jack cheese

Directions:
1. Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes.
2. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute.
3. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
3. Mix sour cream, chile and adobo sauce (if using) in a bowl.
4. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Spoon 1/4 cup lentil mixture into each taco shell.
5. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

This recipe is my second submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by Siri's Corner.

Mulberry Muffins

2010-07-12T20:01:00.000-07:00

Mulberries, I don't even remember the last time I enjoyed them. It was probably twenty-two years ago when I was 10 years old. My grandfather had a giant mulberry tree in his backyard and each summer when we visit him we spent hours up on that tree eating fresh mulberries with the neighborhood kids. Those were the best times of my childhood. Every year we waited for that time of the year. My father would arrange for great beach vacations and private villas with pools and we would still want to go to grandfather's house and climb up that mulberry tree, play with the neighborhood kids all day long. I remember how much my parents would get upset each time we left them alone at the vacation house and went to grandfathers. Then my grandfather passed away, and someone cut that tree. We never visited that house again. We started to spend summers at the beach, and it was never the same...

Recently, my dear friend Tammy had her mulberry tree cut down. Knowing how much I like them she brought me so many of them! that we wouldn't be able to finish them just by eating, so she gave me the idea of making muffins with them. I used my blueberry muffin recipe and replaced the blueberries with mulberries, if you don't have mulberries you can use blackberries they will be just as good.

Ingredients:
1 3/4 cups whole wheat flour
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup low fat milk/or buttermilk
1/4 cup canola oil
1/2 cup sugar (I used turbinado sugar)
2 tablespoon honey
1 teaspoon vanilla extract
1 1/2 cups mulberries

Directions:

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 berries.

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.

Banana Walnut Loaf - Healty Tastes Better!

2010-07-09T21:02:00.001-07:00

The best part of this recipe is the smell of bananas baking in the oven and it is also a perfect way to use your very ripe bananas (Another tip I learned from Alton Brown is to wrap them with plastic wrap and freeze for smoothies, they are really perfect for smoothies!). I would rather have my daughter eat the actual banana itself but if she is going to eat the banana bread, I want her tastebuds to get used to healtier options. Unlike the tradional recipes this recipe doesn't call for butter and it is made of whole wheat flour. And it is another proof that healty tastes better!

Ingredients

11/2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

pinch of salt

1/2 cup sugar
1/4 cup ground flaxseed
2 large eggs, beaten
1 1/2 cups mashed ripe bananas (2 to 3 bananas)
1/4 cup canola oil
1/4 cup fat-free milk
3/4 teaspoon pure vanilla extract
1/3 cup walnuts
1/4 cup rolled oats

Directions

1. Preheat the oven to 350°F. Coat a 9"x 5"x 3" loaf pan with cooking spray.

2. In a bowl, combine the flour, baking powder, baking soda, and salt. Stir with a fork to mix.

3. In another bowl, combine the sugar, flaxseed, and eggs. Stir to mix. Add the bananas, oil, milk, walnuts and vanilla extract. Stir to mix. Add the flour mixture. Stir just until all the flour mixture is absorbed. Pour the batter into the prepared pan, sprinkle with rolled oats.

4. Bake for about 50 minutes, or until a wooden pick inserted in the center of the loaf comes out clean. Transfer to a rack to cool for 10 minutes. Remove from the pan and cool completely.

Dermason Beans (Kurufasulye)

2010-07-09T21:02:00.000-07:00

Ingredients
1 cup dried Dermason Beans (or navy or cannellini beans if you can't find dermason)
1 large onion (diced)
1 banana pepper or pablono pepper (diced)
2 tbs of canola oil
1 tbs of tomato paste
1 tbs of red pepper paste (if you can't find pepper paste use 1 1/2 tbs of tomato paste)
1 can (14 oz) tomatoes, petite diced
2 cups of boiling water
1 tsp of black pepper
salt

Directions:

1. Soak the beans overnight (1 cup dried beans yields 2 1/2 cups cooked beans), if you are using dried beans change the water 2 times while soaking, next day boil them until soft. To save cooking time you can skip the soaking process and pressure cook the beans for 30-40 min.

2. In a large pot, heat the oil, add onion and pepper and saute until soft.

4. Add tomato paste and pepper paste and stir for 3 min. Add the tomatoes and cook for another 3-4 min.

5. Add the beans, salt and water, cook on medium low for 35 min. If you prefer spicy, you can add dried chili peppers.

This recipe is my first submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by Siri's Corner.

Essential EatingWell Chocolate Bundt Cake

2010-07-03T22:57:00.000-07:00

Researchers have discovered that eating moderate amounts of flavanol-rich dark chocolate has a blood-thinning effect, which can benefit cardiovascular health, and it may also boost the immune system by reducing inflammation. I am not really trying to find an excuse to showcase my favorite indulgence, many studies have linked eating chocolate with a growing list of health benefits. But not all chocolate is created equal. Dark chocolate has far more antioxidants than milk or white chocolate. (Dark chocolate has 65 percent or higher cocoa content). So Indulge and enjoy!

Ingredients:
1/2 cup chopped hazelnuts, or walnuts
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened “natural” cocoa powder
1/3 cup whole flaxseeds, ground
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup rice bran oil, or canola oil
1 teaspoon vanilla extract
1/2 cup hot water
1/2 cup prune puree, prune pie filling or Sunsweet Lighter Bake
1/2 cup chopped bittersweet chocolate, or chocolate chips
Confectioners' sugar for dusting (optional)

Directions:

1.Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).

2.Spread nuts in a small baking pan and bake until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool.

3.Whisk flour, granulated sugar, cocoa, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed until smooth. Mix hot water and prune puree (or pie filling or Lighter Bake) in a measuring cup; add to the batter and whisk until incorporated. Fold in chocolate and the nuts with a rubber spatula. Scrape the batter into the prepared pan, spreading evenly.

4.Bake the cake until the top springs back when touched lightly and a tester inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners' sugar.

Recipe is adapted from "The Essential EatingWell Cookbook (2004)"

Almost Guilt-Free Chocolate Cake!

2010-07-03T22:14:00.000-07:00

I helped my daughter to bake this cake for our daddy day! I wish I set my timer before I served it because two of them finished the whole cake literally in minutes! I adapted this recipe from "The Eating Well Diabetes Cookbook (2005)". We really enjoyed this recipe, it is very moist and needs no frosting. For me hot strong black coffee in a chocolate cake is a winning combination!!

Ingredients:
3/4 cup plus 2 tablespoons whole-wheat pastry flour,
1/2 cup granulated sugar (I used turbinado sugar)
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk,
1/2 cup packed light brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Confectioners' sugar, for dusting

Directions:

1.Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

2.Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

3.Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.

Zucchini Borek (Kabakli Borek)

2010-07-03T21:43:00.000-07:00

Ingredients:
40 phyllo dough sheets (1 packet)
2 medium zucchinis, grated
1/2 cup crumbled feta (you can also use ricotta )
3 eggs
3 tbsp olive oil
1/2 cup plain yogurt
1/2 cup finely chopped dill
1/3 cup finely chopped fresh mint or 3 tbsp dry mint flakes
1 tbs red pepper flakes (or paprika) - optional
1 tbsp black pepper
nigella seeds and/or sesame seeds

Directions:

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.)

2. Mix zucchini, dill, mint, pepper(if using) and feta in a bowl. Set aside for 10-15 minutes, then drain and discard the liquid.

3. In another bowl beat the eggs and add yogurt and olive oil. Mix well.

4. 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.

5. On the 20th phyllo spread zucchini mix. Keep layering the rest of phyllos by brushing each layer with the mixture.

6. After putting down the last phyllo, pour the rest of the egg mixture on top. Sprinkle with nigella seeds and/or sesame seeds.

7. 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.

Shrimp Fried Rice

2010-06-30T20:03:00.000-07:00

A day before the fried rice, I made Thai shrimp curry (recipe will follow soon) and served with rice. I didn't even have a chance to take a picture of the shrimp curry before it was finished but I did have leftover rice and some extra frozen shrimp in the freezer. Thanks to Jaden Hair of Steamy Kitchen, we all enjoyed the leftover basmati rice and the shrimp again the next day without any feeling of monotony. I didn't add or alter Jaden's recipe, but for the sake of my own records I am repeating the recipe here. For the original post go to Steamy Kitchen.

I will use brown rice next time to make it even healthier, but I still don't feel bad, since I used basmati rice and it has a "medium" glycemic index (between 56 and 69), as compared to certain other grains and products made from white flour. When you make use of the glycemic index to prepare healthy meals, it helps to keep your blood glucose levels under control.

Ingredients

8 ounces small raw shrimp, shelled and deveined
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover rice, grains separated well
3/4 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil

Directions:

1. In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2. Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3. Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4. Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5. Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

The beauty of a culinary pas de deux - Asparagus with Soft-Cooked Eggs

2010-06-29T20:08:00.000-07:00

Ingredients:

1/2 pound Asparagus, tough ends removed
2 tbs olive oil
2 eggs
salt, pepper
2 ounces creamy garlic and herb cheese (such as Boursin) or neufchâtel (light cream) cheese, cut into 1/2-inch pieces or 2 ounces grated parmesan cheese(optional)

Directions:
1. Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain.
2. Heat oil in heavy large skillet over medium heat. Return asparagus to skillet, stir over medium heat.
3. Add eggs; (and cheese) stir (cheese melts, if using) and gently cook them until just before they're set, remove from heat and let the heat in the pan finish cooking them about 2 minutes.
4.No further adornment required, serve with fresh chives and whole grain bread, and let the flavors dance together!

Easy Zucchini Tart

2010-06-28T11:02:00.000-07:00

Ingredients:
1 sheet frozen puff pastry, defrosted according to manufacturer's directions
6 ounces low fat ricotta cheese, drained of any excess liquid in a fine sieve
1 medium zucchini
1 tablespoon olive oil
2 large eggs
1/2 teaspoon freshly ground black pepper
1/3 cup fresh dill
Flour, for work surface
Salt and pepper

Directions

1.Preheat oven to 400 degrees. On a lightly floured work surface, roll the puff pastry into a 9-inch pie dish.

2. Using a large wooden spoon, combine the eggs, ricotta, black pepper and fresh dill. Spread the ricotta filling evenly over the pastry base, leaving a 1-inch border.

3. Press the Zucchini slices and arrange in a single layer over the cheese spread. Spray with olive oil. You can brush the edges of the puff pastry with egg yolk to have a nice golden color (optional)

4. Bake until zucchinis are tender, 20 to 25 minutes. Slice and serve warm!

Asparagus Tart

2010-06-28T10:26:00.000-07:00

Yes Puff Pastry! But everybody has one (or more?) guilty pleasure food...and puff pastry is one of mine. We have this love and hate relationship. I love the comfort and the texture of the puff pastry but hate the fact that it is made of butter! Growing up my mom always had puff pastry in the freezer, for quick afternoon tea treats. I usually don't buy it, you know what they say " out of sight - out of mind!" and it is really true! I was doing my grocery shopping before my knee surgery and couldn't resist buying a pack of puff pastry since it is very easy and quick to prepare a meal with it ( or at least how I justified it, anyway).

As you can see it is hard to resist if your pleasure factor is waiting for you right in your freezer. I still tried to make this recipe lower calorie and substituted the Gruyere cheese with low fat ricotta cheese. All I could say it was easy, fast and tasty!

Ingredients:
1 sheet frozen puff pastry, defrosted according to manufacturer's directions
6 ounces low fat ricotta cheese, drained of any excess liquid in a fine sieve
or 5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
2 large eggs
1/2 teaspoon freshly ground black pepper
1/4 tsp freshly ground nutmeg
Flour, for work surface
Salt and pepper

Directions

1.Preheat oven to 400 degrees. On a lightly floured work surface, roll the puff pastry into a 16-by-10-inch rectangle.

2. Using a large wooden spoon, combine the eggs, ricotta, black pepper and the nutmeg. Spread the ricotta filling evenly over the pastry base, leaving a 1-inch border.

3. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese spread. Spray with olive oil. You can brush the edges of the puff pastry with egg yolk to have a nice golden color (optional)

4. Bake until spears are tender, 20 to 25 minutes. Slice and serve warm!

Bulgur Pilaf with Garden Fresh Tomatoes and Peppers

2010-06-27T21:29:00.000-07:00

This recipe combines Bulgur's wonderful nutty flavor and light texture with fresh tomatoes and peppers. And gives you a soul-satisfying yet very healthy summer time meal.

Ingredients:
1 cup coarse bulgur
2 tablespoons olive or canola oil
1 medium onion, petite diced
2 tomatoes,petite diced
2 banana peppers, pablono or any fresh pepper, diced
1 tablespoon tomato paste
1 1/2 cup water
Salt, pepper to taste

Directions:

1. Heat the oil over medium-high heat. Add onions and saute, stirring occasionally, until translucent then add peppers and stir until soft.

2. Add tomato paste and stir for a minute and add tomatoes when tomatoes are cooked add bulgur, salt and water; stir to combine.

3. Cook covered until most of the liquid is absorbed. Keep simmering on low heat until liquid has evaporated and bulgur is tender, for about 15 minutes. Remove from heat and place a paper towel between the pot and the cover and let it seat for 10 min. before serving.

This recipe is my first submission to Blogger Secret Ingredient event, featuring bulgur, hosted by Healthy Exposures.

Soba Noodles with Peanut Sauce

2010-06-26T13:06:00.000-07:00

Soba noodles are native Japanese noodles made of buckwheat flour. They are so good especially in the summer.

A quick note about the health benefits: Soba contains all eight essential amino acids, including lysine, which is lacking in wheat. It also contains a type of polysaccharide that is easily digested. Soba noodles also contain antioxidants, including rutin and quercetin, and essential nutrients including choline, thiamine and riboflavin. (reference for health benefits: WikiPedia)

Ingredients:

4 oz soba noodles
1/2 c creamy reduced-sodium natural peanut butter
3 Tbsp reduced-sodium soy sauce
2 Tbs white miso paste (optional)
3 Tbsp rice wine vinegar
1/2 Tbsp toasted sesame oil
2 tsp chile paste with garlic (optional),
1 tsp sesame seeds, toasted
4 oz light firm tofu, drained, patted dry, and cut in 1/2" cubes
2 c shredded or grated carrots (about 2 lg)
3 scallions, thinly sliced (optional)

Directions:

1. Prepare noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 15 seconds to soften.

2. Whisk together peanut butter, miso paste (if using), soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside.

3. Heat medium skillet coated with cooking spray over medium heat. Add tofu and sauté until lightly browned, about 5 minutes.

4. Drain pasta and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.

Strawberry Muffins

2010-06-25T22:35:00.000-07:00

Ingredients:
1 1/4 cup White whole wheat flour
1 1/4 tsp baking powder
1/2 tsp salt (optional)
1 egg
1/2 cup turbinado sugar + 2 tbs agave nectar
1/3 cup canola oil
1/2 cup 1 % milk
1 tsp vanilla extract
1 cup sliced strawberries
1/3 cup sliced almonds

Directions:

1. Preheat oven to 400F and grease 12 cup muffin pan

3. Whisk flour, baking powder, and salt together in a large bowl.

4. Whisk sugar, agave nectar and eggs together until thick and homogeneous, about 45 seconds. Slowly whisk in oil and milk until combined. Add the vanilla extract.

5. Using rubber spatula, fold egg mixture and flour mixture until just moistened, do not overmix.Fold in sliced strawberries.

6. Divide batter evenly among prepared muffin pan and sprinkle almonds on top of muffins

8. Bake until muffin tops are golden and just firm, 15-20 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Asparagus Quiche with Brown Rice Crust

2010-06-24T19:29:00.000-07:00

Ingredients:
2 cups cooked brown rice (3/4 cup uncooked)
1/2 pound asparagus (cut into 1-inch long pieces and steamed)
1 small or 1/2 medium yellow summer squash, cut lenghtwise
1/4 cup tablespoons shredded cheddar or gruyere cheese
2 medium garlic cloves, minced
1 cup fat-free evaporated milk
2 eggs
1/4 teaspoon salt
1 tsp pepper
1 tsp paprika
1/4 tsp nutmeg
* Serves 6

Directions:
1. In a small saucepan, cook the rice using the package directions, omitting the salt and margarine.

2. When the rice is almost done, preheat the oven to 450°F. Lightly spray a medium skillet and a 9-inch quiche dish or pie pan with cooking spray.

3. Saute the squash, asparagus, and garlic in the skillet over medium-low heat for 3-4 minutes, or until crisp-tender, stirring occasionally. Set aside.

4. In a medium bowl, stir together the cooked rice, eggs, salt, pepper paprika and nutmeg. Press the mixture over the bottom and up the side of the quiche dish. Bake for 5 minutes. Transfer to a cooling rack. Reduce the oven temperature to 325°F.

5. In a medium bowl, stir together the milk, and the asparagus, squash. Pour into the hot rice crust. Sprinkle with the cheese. Bake for 35 to 40 minutes, or until a knife inserted near the center comes out clean. Transfer to a cooling rack and let stand for 10 minutes before serving.

Chilled Yogurt Wheat Berry Soup (Soguk Yogurt Corbasi)

2010-06-23T20:46:00.000-07:00

Wheat berry, is not a berry at all, but it refers to the entire wheat kernel. They retain all their original goodness, including B vitamins, antioxidants, and fiber. I usually double the amount of the berries and freeze the half for the second time because I can never have enough of this soup.

Wheat berries are so versatile you can also use these berries for a delicious salad with a crunchy texture, or even for a fiber packed breakfast! Just add some cranberries, raisins and nuts (pecans, walnuts, or hazelnuts) with a drizzle of honey or maple syrup or maple-yogurt combination and voilà! you won't go back to your instant oatmeal again. It is chewy, nuty and so versatile...go ahead and give these humble berries a chance they won't dissappoint you whether with a sweet combination or savory!

Ingredients:
1 cup soft wheat berries
1/2 cup dry chickpeas or 1 cup canned, drained and rinsed (optional)
1 (32 oz) plain non fat yogurt, (strained yogurt is the best for this recipe)
1 tsp dried-mint flakes or finely chopped fresh mint
1 tsp dried oregano (optional)
1 tsp red pepper flakes (optional)
olive oil (garnish)
salt

Directions:

1. Soak berries (and chickpeas if you are using) overnight, keep in the refrigerator to avoid fermentation. You will need 3 cups of water for 1 cup of berries.

2. In a large pot over medium-high heat. Bring berries to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about 30 min. (it takes about an hour or longer if you skipped the first step and didn't soak them overnight). The berries will be chewy, taste a few to make sure they are cooked. Drain and set aside. (If you are using chickpeas, cook the chickpeas with the berries, if you are using canned version add them 10 min. after you add the berries)
3. Let the berries cool.
4. Add the yogurt and stir to combine.
5. Sprinkle dried mint flakes and serve with a drizzle of olive oil and savor every bit of it!

Chickpea Curry (Channa Masala or Chole)

2010-06-22T19:52:00.000-07:00

I love this recipe because it is very easy to make, I always try to have my ingredients at hand so I can prep a healthy and nutritious meal in no time. A well stocked pantry is your biggest tool for saving yourself from saturated fat and sodium loaded restaurant meals which will in turn allow you to spend the money you save on healthy and wholesome ingredients. For chickpeas I always try to use dry chickpeas soak the entire package overnight and freeze them so I can have extra for the next time and I just thaw them overnight in the refrigerator. It takes more time but canned chickpeas have more sodium whereas there is virtually no added sodium with the dry version, but it is still ok to use them, I still have couple of them in my pantry just in case if I am in a hurry. Just make sure to drain and rinse well if you are using canned version.

Just a quick note about the health benefits: If you're wondering how to replace red meat in your menus, become a fan of chickpeas also known as garbanzo beans. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. In addition to providing slow burning complex carbohydrates, garbanzos can increase your energy by helping to replenish your iron stores.

Ingredients:
1 cup dry chickpeas or 2 (14 oz) canned chickpeas, drained and rinsed
1 (16 oz) canned tomatoes, petite diced
1 tbs mild red pepper paste (optional)
2 tbsp canola oil
1 onion, petite diced
3 garlic cloves, minced
1 tsp mustard seed
1 dried chili, or 1/2 tsp chili flakes
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1 tbsp of ground coriander
2 tbsp curry powder
1 tbsp salt, or to taste
1 tbsp chopped cilantro for garnish (optional)

Directions:

1. Heat oil in a large pot and add onions and garlic and cook until translucent, about 5 minutes.

2. If using red pepper paste add the paste and stir for 2-3 min. and then add the tomatoes and all of the spices and stir to combine. Add the chickpeas and cook, stirring occasionally for about 30-35 minutes. Serve with bread or basmati rice. Add cilantro for garnish if using.

This recipe is my third submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by A Little Bit of Spain in Iowa

South of the Border Cravings and My Cuban Inspired Black Bean Chili

2010-06-20T20:17:00.000-07:00

Well, most people associate chili with cold winter nights, not me! I can have my chili any time of the year regardless of the weather, no matter how hot it is! It is not only a delicious meal but also very nutritious. I love to eat and cook chili so much I don't even look for recipes, this is my latest invention I hope you enjoy it as much as I do. It has a spicy kick to it, adjust the seasonings and use less, if you like yours mild.

Ingredients:
1 cup dry black beans or 2 (14 oz) canned, drained and rinsed
1lb chicken breast, cubed
1 (16 oz) canned tomatoes, petite diced
2 ts Serrano peppers; chopped
3 cloves of garlic, minced
1 large onion, diced
1/2 cup grilled corn, removed from cob
2 tablespoons canola oil
1 tablespoon chili powder
1 1/2 teaspoons ground jalapeno
1 teaspoon hot paprika
1 teaspoon chipotle chile powder
1 teaspoon cayenne chile powder
1 tbspoon cumin (you can use less if you like)
juice of 1/2 lime
pinch salt
Directions:

1. If you are using dry beans soak them overnight. If you are using canned beans drain and rinse well.

2. Heat the oil in a pot and saute the onion until translucent. Add the garlic and stir for 2 min. until fragrant.then remove the onion and garlic from the pan and set aside
3. Add the chicken and saute until slightly brown. Add the peppers and saute until soft, add the onions back.Add the beans and cook for 3-4 min. stirring occasionally. Add the tomatoes, corn, lime juice and spices and stir to combine.

4. Reduce heat to low and simmer for about 25-35 minutes. Uncover and simmer for an additional 20 minutes or until the liquid has reduced

This recipe my second submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by A Little Bit of Spain in Iowa

Soup for the Soul - Paula's Chicken Noodle Soup

2010-06-19T22:06:00.000-07:00

There are people who come into our lives, and you just can't help but wonder, are they real or did God send one of His angels down to earth just to help me? Paula is one these people, she is just naturally selfless. On May 18th, I had a knee surgery and was feeling very grumpy afterwards, I guess it was more because of not being able to move as much. My poor husband should be a saint for putting up with me. During that time what really lifted up my spirits most was Paula's soothing Chicken Noodle Soup! it had a more calming effect on me than all the strong pain killers I was on. Not just her delicious soup but she also send me her decadent mint frosted brownies and famous zucchini bread that my daughter loves so much. I really tried so hard no to finish all of the brownies before our little one comes from school!

Did I tell you she was my daughter's preschool teacher? and she bakes for her students snack time, she acts like she is doing nothing extraordinary but others around her know what special person she is. We need teachers like Paula for our children, we need people who are there when you needed it most, we need to be more like Paula.

I will post the recipe as soon as I get my hands on it!

Artichokes with Fava Bean Purée (Favali Zeytinyagli Enginar)

2010-06-19T08:43:00.000-07:00

The magic beans that grew overnight into a beanstalk that reached into the clouds could be fava beans. Fava Beans or Broad Beans (actually a member of the pea family) are among the world's oldest cultivated beans.You might consider making these under-appreciated beans a more frequent addition to your diet, especially if you are seeking more fiber in your diet.

Fava beans are especially high in fiber (85% of the RDV), and also high in iron (30% of a day's requirement), and very low in sodium. Additionally, they contain no cholesterol and are low in fat. While the nutrition and health benefits of fava beans are quite impressive, they are also countered by the fact that favas do contain 50 grams of total carbohydrates and almost 300 calories per 3/4 cup serving. Fava beans are also noted to contain L-dopa, which is used as a drug for the treatment of Parkinson's disease. Additionally, as with most whole grains, consumption of fava beans can help reduce risks associated with heart disease.

Not convinced yet? their buttery texture and nutty taste makes it worth time consuming prep time! It is actually fun too, I shelled them together with my five year old daughter! A real playdate for both of us!

Ingredients

1 lb peeled artichoke bottoms (7-8 pieces) or 1 lb frozen or 2 canned artichoke bottoms

1 lb fresh or frozen fava beans, shelled
1 onion, petite diced
2 tbsp dried mint flakes or 1/2 bunch fresh mint leaves, finely chopped
juice of 2 lemons
1/3 cup olive oil
1 bunch dill, chopped
1 1/2 tbsp sugar
salt

Directions:

1. Heat 2 tbs olive oil in a pan. Stir in onion, saute until translucent.

2. Add fava beans, mint, and half of dill. Stir for 3-4 minutes. Seal the pot with aluminum foil and place the lid. Cook on medium for 30 minutes or until beans are cooked. When they are cooked mash the beans and let them cool.

3.In a separate broad pot, Add lemon juice, sugar, and hot water. Place artichokes in the pot: pointy sides facing up. Cook for 20 -25 min until artichokes are tender. Once you turn it off, sprinkle salt. Let artichokes cool in the pot.

4. When they're not hot anymore place artichokes on a serving plate and stuff them with fava bean puree.

5.Garnish with dill on top.

* Optional: You can also add one medium carrot to fava bean puree, if you like.

This recipe my first submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by A Little Bit of Spain in Iowa

Malaysian Chicken Curry in Coconut Milk

2010-06-18T21:58:00.000-07:00

Ingredients

1 lb chicken breast, cubed
1 clove garlic, minced
1 tablespoon canalo oil
1 teaspoon minced fresh ginger
1 tbsp. chili powder
2 tbsp. curry powder
1 tbsp. paprika
1 tsp. cumin
1 (16 ounce) can diced tomatoes
1 (14 ounce) can low fat coconut milk
1 teaspoon salt
1 lb. potatoes, peeled and cut into chunks

Directions:

1. Heat the oil in a pot and saute the onion until translucent, add the garlic, saute for another 1 minute and set aside.

2. Add the chicken and continue cooking for 5 minutes and then add the onion and all the spices and stir.

3.Add the potatoes. Let cook until chicken and potatoes are tender. Add the remaining ingredients. Stir coconut milk well before adding.
4. Serve over Jasmine rice and enjoy!

The First Strawberries of the Season

2010-06-05T08:54:00.000-07:00

Seize every second of your life and savor it...

Coconut-Almond Crusted Mahi Mahi

2010-06-01T22:01:00.000-07:00

My initial intention was to prepare a macadamia nut crusted mahi mahi but my husband and macadamia nuts cannot co-exist in the same environment! Therefore, I had to find another way so I decided on almonds. Then I searched for the right recipe, and none of the recipes did sound appealing to me. So I came up with my own recipe and to my surprise the pickiest member of our family, my five year old daugher asked for more!

Ingredients:
4 mahi mahi fillets
1/2 cup low fat coconut milk
1/2 cup chopped almonds
1/3 cup cornmeal
1 tbs fresh ginger
4 lemon wedges for serving
salt, pepper

Directions:

1. Place mahi mahi fillets in a large container and cover with coconut milk, marinate for 30 min to 1 hour.

2. Preheat the oven to 425F.

3. In a food processor combine almonds, cornmeal, fresh ginger and salt and peppermix until combined

4. Lightly oil a wire rack large enough to hold fillets in a single layer. Place the rack on a baking sheet and set aside.

5. Divide the nut mixture among the tops of the fillets, patting the mixture to spread and adhere to the fillets.spray tops with olive oil

6. Set on the prepared rack; they should not touch. Bake until lightly browned on the outside and opaque in the center, about 15 min. Serve hot.

Celeriac and Sweet Potatoes in Olive Oil? Refreshing!

2010-06-01T21:00:00.000-07:00

This is my diversified version of a classic Turkish olive oil dish, celery root in olive oil. Although it is best in the fall and can be found all winter, I can't resist buying celeriac even when it is out of season. Since all Turkish olive oil dishes are served cold, they are great for summer, and this dish is no exception. It is very light, and tasty. The classic version of this dish does not include sweet potatoes. I wasn't sure what to expect but the end result turned out much better than I hoped! Tanginess of fresh orange juice and peas with the sweetness of carrots and potatoes combined with nuttiness of the celeriac just one word refreshing!

Ingredients:

1 medium size celery root (Usually, a 1 pound celeriac will yield about two cups once peeled and sliced or grated)

1 pound frozen mixed peas and carrots ( or 1/2 pound green peas and 2 medium carrots, petite diced)

1 big onion, diced

1 large sweet potato, peeled

1 potato, peeled

1 cup orange juice (try to use fresh if you can)

Juice of a half lemon

1/3 cup extra virgin olive oil

1 1/2 tbsp sugar

salt

1 bunch dill, chopped

1 cup water

Serves 6

Directions:

1. Brush the celeriac under cold water, since it may still have bits of soil stuck between the roots.

2. Peel and cut the celery root in half inch rounds and place immediately in a bowl of iced water with the lemon juice added since the peeled celery root darkens pretty fast.

3. Cut the potato and sweet potato in half inch rounds, set aside.

4. Heat two tbs oil in a pan and saute the onion until translucent for about 3 min. Remove the onion.

5. In a broad pot heat the rest of the olive oil and place the celeriac and potato rounds.Put the onions on top.

6.Add peas and carrots, sugar, salt, orange juice, 1 cup water and cook on a low heat for 30-35 minutes.
7.Let cool in the pot with the lid on. Garnish with fresh dill and enjoy!

Blueberry Bliss

2010-05-30T19:14:00.000-07:00

Just about everyone knows that blueberries are nutrional stars. The health benefits of blueberries seem almost endless so I am not going to try to list them here. These phytonutrient superstars are bursting with flavor. Take my advice have some Bluebery Bliss and start your day in a state of profound satisfaction, in terms of health and joy!

Ingredients:
1 cup skim milk
1 cup frozen unsweetened blueberries
1 medium banana (frozen)
1 Tbsp cold-pressed organic flaxseed oil

Directions:

Place milk and frozen banana and unsweetened blueberries in blender and blend for 1 minute. Transfer to glass, and stir in flaxseed oil.

This recipe is my submission for "Show me your smoothie!" hosted by Divya.

Barley Risotto with Mushrooms & Gremolata

2010-05-28T11:46:00.000-07:00

I don't think I will ever use arborio rice for risotto again. I used mix of fresh and dried mushrooms, smokiness of the dried mushrooms and barley's robust and nutty flavor combined with fresh lemon zest, parsley and garlic leaves a rich and pleasant taste on your palate.

Ingredients

For the gremolata:

1/3 cup chopped fresh flat-leaf parsley

2 tablespoons grated lemon zest

1 tablespoons finely chopped garlic

For the barley risotto:

1 ounce dried porcini mushrooms, rinsed

1 cup hot water

2 tablespoons olive oil

1 pound assorted fresh mushrooms (such as morels, shiitakes, oyster, or chanterelles), sliced 1/4-inch thick

2 teaspoons kosher salt; more to taste

Freshly ground black pepper

6 to 7 cups homemade or low-salt canned chicken or vegetable broth

3 tablespoons unsalted butter

1 small onion, finely chopped

2 cups pearled barley

Directions

To make the gremolata: In a small bowl, mix together the parsley, lemon zest, and garlic.

To make the risotto:

1. Soak the porcini in the hot water for at least 30 minutes. Strain the liquid through a fine sieve and reserve. Chop the porcini into small pieces.

2. In a large saute pan with straight sides, heat the oil over high heat until shimmering but not smoking. Saute the sliced fresh mushrooms until they release some liquid and are browned, about 5 minutes.

3. Stir in the porcini and the reserved liquid, scraping up any browned bits. Season to taste with salt and pepper. Transfer the mushrooms and liquid to a bowl.

4. In a saucepan, bring the broth to a boil, reduce the heat, partially cover, and hold at a simmer. In the pan used for the mushrooms, melt the butter over medium heat.

5. Add the onion and cook until tender and translucent, 8 to 10 minutes. Add 2 teaspoons coarse salt and the barley, and stir until the grains are coated with butter.

6. Add 1 cup of the hot broth, reduce the heat to low, and stir frequently until the broth is absorbed. Stir in another cup of broth. Once it's absorbed, add 1 more cup, stirring until it's also absorbed. Add 2 more cups and simmer the barley, stirring frequently, until it softens but isn't completely tender and the liquid is almost absorbed, about 10 minutes. Stir in the cooked mushrooms and their liquid and 1 to 2 more cups of broth. Simmer until the barley is tender, about 10 minutes more, stirring frequently and adding hot water or broth if needed.

The total cooking time for the barley can range from 30 to 60 minutes. Stir in the gremolata and adjust the seasonings to taste. Serve hot.

Recipe is adapted from Fine Cooking Magazine, May 1, 2002. pp 62

Strawberry-Rhubarb Crumble with Oatmeal Almond Topping

2010-05-27T11:40:00.000-07:00

Serve with ice cream, frozen yogurt or soy ice cream for delightful family memories. Your kids will thank you!

Rhubarb Filling
2 lb. rhubarb, cut into 1/2-inch pieces, or 2 16-oz pkgs. frozen rhubarb
1/2 cup fresh strawberries
1/2 cup sugar
1 Tbs. cornstarch
1/2 tsp. vanilla extract

Oatmeal Topping
1/3 cup rolled oats
1/3 cup cornmeal
1/3 cup sugar
1/3 cup Sliced Almonds
2 Tbs. canola oil
1/2 tsp. minced fresh ginger

Directions

1.Preheat oven to 400F. Coat 9x13-inch baking dish with cooking spray.

2.To make Rhubarb Filling: Toss together all ingredients in glass or other nonreactive bowl. Let stand 15 minutes to release juices.

3.To make Oatmeal Topping: Place all ingredients in bowl of food processor and pulse until mixture is chunky and begins to hold together.

4.Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in bowl. Discard liquid. Top with oatmeal mixture. Bake 35 to 40 minutes, until top is lightly browned. Cool on rack 10 minutes before serving.

Recipe is adapted from one of my favorite magazines, Vegetarian Times Issue: March 1, 2007 p.73

Creamy, Rich, Decadent, Easy and Healthy! Miniature Tofu Chocolate Pudding

2010-05-26T15:33:00.000-07:00

I believe a good chef is a person who does not use a lot of butter, corn syrup, or ton of salt to enhance the flavor of a dish. To me the real deal is when you use all natural unprocessed ingredients and cook the nature intended way. That is why I love Nava Atlas, not only her recipes taste great but they are also healthy. This terrific chocolate pudding is an example of her nourishing recipes . It does not taste low fat or low cal at all. We all enjoyed so much.

Ingredients:
16-ounce tub silken tofu
3/4 cup semi-sweet chocolate chips (I shaved %85 Dark Chocolate into small pieces)
3 to 4tablespoons maple syrup, or to taste
1 teaspoon pure vanilla extract, optional

Directions:
1. Puree the tofu in a food processor or blender until completely smooth.
2. Transfer to a small saucepan and add the chocolate chips.
3. Cook over medium low heat, stirring often, until the chocolate chips have melted.
4. Stir in the maple syrup and optional vanilla.
5. Allow to cool completely, then serve at room temperature and feel good!

Recipe is adapted from In a Vegetarian Kitchen by Nava Atlas for the original recipe go to http://vegkitchen.com/kid-friendly-recipes/tofu-101.htm

Grilled miso chicken (tori misoyaki) with Sauteed Broccoli Rabe

2010-05-24T15:30:00.000-07:00

Miso (pronounced MEE-so) may be one of the World's Healthiest Foods you haven't tried, but it's easy to boost your nutrition by incorporating this health-promoting flavor-enhancer into your meals. WholeFoods

Miso has a sweet, salty base and, it eliminates the need to add salt while adding a complex, rich flavor to this dish.

Ingredients:

2 tablespoons light low sodium soy sauce (usukuchi shoyu)
2 tablespoons sake (optional)
2 tablespoons mirin (you can also use rice vinegar)
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon minced ginger root
1 garlic clove, minced
2 boneless chicken breast, (skin intact optional)
1 tablespoon seven-spice powder (optional)

Key to Delicious Miso Chicken: Before you start cooking, check the saltiness of the miso you are using. If it is a very salty type, you will want to cut down on the amount of miso. Taste your miso - if it’s mild enough that you can probably eat it as-is, then use the amount specified. If it’s too salty, cut down on the amount.

Directions:

1. Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.

2. Preheat a hibichi, portable tabletop grill or charcoal grill. (You can also broil the chicken) Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.

Recipe is adapted from Japanese Cooking for the American Table by Susan Fuller Slack

Sauteed Broccoli Rabe

Ingredients:
2 pounds broccoli rabe, trimmed and rinsed
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon red pepper flakes
Salt and pepper
1 lemon, zested
2 tablespoons grated Parmesan Cheese (optional)
Anchoives (optional)

Directions:

Bring a large pot of salted water to a boil. Drop broccoli rabe into boiling water for 1 to 3 minutes until tender and bright green. Drain well in a colander and set aside. Don't skip the blanching step or the rabe will be quite bitter.

In a large sauté pan heat olive oil over medium heat. Add the garlic and red pepper flakes, sauté for 30 seconds. Do not allow the garlic to brown. (You can also sautee anchovies, and mash into paste). Add the broccoli rabe and heat through. Season with salt and pepper. Top with the lemon zest and Parmesan cheese. Serve immediately.

Berrylicious Rhubarb Parfaits

2010-05-23T11:24:00.000-07:00

I felt like a little kid with a new toy when I spotted the fresh rhubarb at our farmers market last week. Just like waiting for the release of a latest toy I have been waiting for the peak rhubarb season! I exaggerated a little bit and bought a lot more than we needed, my husband was happy, hoping for a delicious strawberry rhubarb pie. He even got me a new pie dish -Paula Deen's line, the queen of country style pies. Even though she has great tasting recipes, Paula Deen uses a lot of butter just like Julia Child.

With all due respect to these great chefs, I don't believe natural fresh ingredients need ton of butter to enhance the flavor. So I have been looking for low fat rhubarb dessert recipes, a recipe that doesn't include too much butter to overwhelm the tanginess of the fresh rhubarb and the sweetness of the strawberries. It took longer than I thought, for couple of days my rhubarb and I were staring at each other, I started to panic fearing that I won't be able to use them when they are still fresh but finally my quest is over and it was worth the wait! This parfait is simple, delicious and gives a pleasantly fresh flavor. If you don't have time to make the vanilla pudding at home you can also use 1 qt. vanilla soy ice cream (or low-fat plain yogurt). I still promise the classic pie to my husband but he has to wait until I achieve my goal of perfect low fat pie crust!

Ingredients:

3/4 cup pure maple syrup
1 lb. rhubarb, about 6 medium stalks, cut into 1/2-inch cubes (4 cups) Field-grown rhubarb have a more predominant flavor than hothouse. Generally, the redder the stalk, the less sweetener is needed. If it is stringy, just remove the tough strings as you would with celery
1 medium orange, juiced and zest grated (1/3 cup juice; 2 Tbs. zest)
2 tsp. grated fresh ginger
1/3 cup mixed berries, fresh or frozen

For Low Fat Vanilla Pudding

2 cups 1% low-fat milk or soy milk
3 tablespoons cornstarch
3 tablespoons maple syrup or honey
1/4 teaspoon salt
1 teaspoon pure vanilla extract or vanilla bean

Directions

1. Place 4 large parfait glasses or wine glasses in freezer to chill.

2. Combine all ingredients for the pudding except vanilla in a saucepan (if you are using vanilla bean, put the seeds and the bean in with the milk and strain it after the boil). Stir well to eliminate lumps. Heat to boiling over medium heat, about 7 minutes. Boil for 1 minute stirring constantly. Stir in vanilla extract.

3. Spread rhubarb in single layer in large skillet, and heat over medium heat. When rhubarb sizzles, cover and cook 2 to 3 minutes without stirring. Remove lid, and cook 1 to 2 minutes more, or until liquid is evaporated and rhubarb is tender, but not mushy. Rhubarb can quickly cook down into a syrupy liquid, so keep an eye on it to retain some texture for this recipe. Add the berry mixture and transfer to bowl.

3. If you sweeten rhubarb after it is cooked, you will need less sweetener therefore combine maple syrup, orange juice, orange zest, and ginger in small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 7 minutes, or until mixture is syrupy. Fold syrup into rhubarb. Cool.

4. Scoop 1/4 cup vanilla pudding or soy ice cream into bottom of each chilled wine glass. Top with 1/4 cup rhubarb mixture and another 1/4-cup scoop ice cream. Divide remaining rhubarb mixture among glasses. Enjoy!

Roasted Asparagus with Tangerine Dressing

2010-05-21T10:07:00.000-07:00

Simple, fresh and delicious. I served it as a side with miso glazed salmon and the combination was great. This would be a great dish for entertaining, especially since you can do it ahead of time. You can also grill the asparagus. Just be careful not to over cook the asparagus. Thinner asparagus cooks faster than thicker asparagus.

Ingredients:
1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts ( I used sliced almonds)

Directions:

1. Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. (Soaking them first keeps them from drying out)

2. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.

3. Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus.

4. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts (or almonds) and serve.

Recipe is adapted from Epicurious, http://www.epicurious.com/recipes/food/views/Roasted-Asparagus-Salad-with-Tangerine-Dressing-101393#ixzz0nfdPRFg7

Miso Glazed Salmon with Roasted Asparagus

2010-05-20T19:08:00.000-07:00

Try this recipe and you will be addicted, instead of heavy butter loaded complex sauces, this healthy and easy recipe is offering a flavor intensive meal. For a healthier meal and the best flavor try to get wild caught salmon. It feeds largely on krill, which gives it the lovely pink color. In contrast, farmed salmon are fed pigments to achieve their ruby glow. Farmed salmon are also fed antibiotics to keep them healthy while living in a confined space. Check out previously frozen coho salmon in the fish case at your neighborhood market. Wild caught Alaskan coho salmon is readily available.

Ingredients:

1 tablespoon sesame seeds
2 tablespoons sweet white miso paste,
2 tablespoons mirin, (Japanese rice wine)
1 tablespoon reduced-sodium soy sauce, or tamari
1 tablespoon minced fresh ginger
A few drops hot pepper sauce (optional)
1 1/4 pounds center-cut salmon fillet, cut into 4 portions*
2 tablespoons thinly sliced scallions
2 tablespoons chopped fresh cilantro, or parsley

* I added 1 tbs sesame oil and 1 tbs honey to the above ingredients and used organic rice vinegar instead of mirin since the ones I could find our grocery store included corn syrup.

Directions:

1.Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.

2.Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.

3.Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.

4.Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.

5.Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).

Recipe is adapted from The Essential EatingWell Cookbook, 2004.

Whole Wheat Sweet Potato Biscuits

2010-05-20T18:24:00.000-07:00

Tips for making light and fluffy biscuits:

- Do not overwork the dough and do not knead. Kneading creates gluten, which act like elastic bands, if you over work you will get a small, unrisen, chewy biscuit.

- Don't puree the sweet potato in a food processor, which can cause the potato to become gummy, use a fork or potato masher instead

- Add about 1/2 tsp vinegar to the sweet potato as you mash it. You won't taste the vinegar. It will just help the baking powder do it's job.

- Use fresh baking soda.

Ingredients:

1 3/4 cups all-purpose or self-rising flour, plus more for kneading and shaping ( I used white whole wheat)

2 tablespoons light-brown sugar

2 1/2 teaspoons baking powder(if you are using self rising flour omit the baking powder)

1 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons chilled unsalted butter,cut into pieces, (I used only 3 tablespoon non-hydrogenated organic shortening )

plus 1/2 tablespoon melted butter and more for pan (optional)

3/4 cup Sweet-Potato Puree, chilled

1/3 cup low fat buttermilk
1/4 tsp cream of tarter (optional)

Directions

1.Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining.

Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the biscuits will be tough.

In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not over mix).

2.Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

3.Bake the biscuits: Preheat oven to 425 degrees. with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter (I skipped this step). Bake until golden, rotating once, 20 to 24 minutes.

Serving Suggestions:

You can flavor your sweet potatoes with cinnamon, nutmeg, and vanilla while they are boiling or add herbs or raisins. I am planning to add fresh chives to the dough next time I make it because I like them savory. You can also serve them with honey/maple butter, or basil butter. I think it can be great as chicken pot pie topping too.

(Recipe is adapted from Everyday Food, November 2003)

Sheraton Maui Macadamia Nut Pineapple Banana Bread

2010-05-17T19:41:00.000-07:00

This tantalizing bread was so delicious it was all gone before I could take a picture of it. I will post the picture as soon as I make another one. But you don't have to wait for the picture to believe how delicious it was, just try it, I promise you won't regret!

Ingredients:
1/2 cup water (I used 1/3)
1 1/2 cups granulated sugar ( I used only 1 cup)
3 eggs
1 1/4 cups oil ( I used only 1/2 cup canola)
1 3/4 cups all-purpose flour (I used white whole wheat)
1 1/4 cups over-ripe banana, mashed
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup macadamia nuts, chopped (or hazelnuts but not walnuts)
1 1/4 cups crushed fresh pineapple, drained

Directions:
1. Mix oil and sugar together thoroughly. Add bananas, eggs and water.
2. Sift dry ingredients and blend into mixture; DO NOT over-mix.
3. Dust macadamia nuts with flour.
4. Fold dusted macadamia nut and pineapples into mixture.
5. Lightly grease and paper line three mini loaf pans.
6. Pour batter into loaf pans.
7. Bake at 350 degrees F for 1 hour or until firm.

Muffins with No butter, No Oil, Zero Bad Fat? Yes! Pineapple Sweet Potato Muffins

2010-05-16T20:31:00.000-07:00

What is the last thing that a person with a meniscus tear should be doing? Baking:-) and that is what I am exactly doing, despite the knee injury and mandatory rest, I just can't sit and do nothing. To me even reading my magazines or surfing on the web has to be earned! and you can only cook certain amount of meals for a family of three. I have been avoiding baking for a long time, not that I don't enjoy or like baked goods just because it is usually fattening. For this reason I have been resisting to own a bread machine at home, I know we will be consuming far more baked goods than we actually need. To me wholesome baking is still a challenge, but it is definitely worth trying, especially when your five year old daughter has very strong preferences about food:-)

The great thing about this recipe is that absolutely no butter, or oil included! Usually most muffin recipes are loaded up with butter and I personally think if you put that much butter anything will taste good:-). We all liked the muffins, they turned out more moist than regular coffee house ones but hey I don't mind since there is no fat and crazy amount of calories involved.

Ingredients:

½ cup egg beaters (or 2 eggs)
2/3 cup sugar
2 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
3 Tbs flax seed
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup sweet potatoes, pureed
1 cup crushed pineapple (I used fresh but if you are using can use 8 ounces), drained
1 teaspoon orange zest
1/3 or 1/2 cup walnuts, chopped
1/2 teaspoon salt

Directions:

1. Preheat oven to 375°F. In a medium bowl combine sweet potatoes, pineapple, orange zest, eggs and
sugar. Stir until well combined. Stir in walnuts.
2. In a large bowl combine flour, powder, soda and salt.
3. Pour wet ingredients over dry ingredients and fold until dry ingredients are just moistened. Do not over

mix.

4. Spray muffin tins with nonstick cooking spray. Spoon about 1/4 cup batter into each cup. Bake for 16 to 20 minutes.

This recipe is the winner of Louisiana cooking 2005 sweet rewards recipe contest for the original recipe see: http://www.louisianacookin.com/2005-sweet-rewards-recipe-contest

Recipe for Health - Miso Soup with Shiitake Mushrooms

2010-05-14T19:24:00.000-07:00

This version of the miso recipe includes shiitake mushrooms, which help improve immune function and lower cholesterol levels. Once you have all the ingredients at hand it is really easy to make and it is worth making it yourself not only for the health benefits but also it taste better than the restaurant version and much healthier than the powdered version. You can find all the ingredients at health food stores, or Asian markets.

Key to great tasting miso soup: When you add miso into dashi, put miso in a ladle and stir it with some dashi at first. If you skip this process, the miso won't dissolve well. Add miso little by little. Don't add any salt since miso and soy sauce is salty, especially if you want a low-sodium soup. Never boil the soup after putting miso into the dashi. It spoils the flavor of the miso.

Ingredients:

2 Tbsp dried wakame*

3 c water

1 packet (0.75 oz) dashi stock base (such as Dashi Moto)*

2 Tbsp white miso*
1 12 oz package silken-firm tofu, drained and cut into cubes

1 c (about 3 oz) thinly sliced shiitake mushroom caps

1/4 c thinly sliced scallions, grated ginger, or thinly cut Japanese basil (optional)

1/2 Tbsp low-sodium soy sauce

Directions:

1. Soak wakame in warm water for 15 minutes or until fully rehydrated; drain.

2. In a large pot, bring water to a boil. Add dashi packet; reduce heat and simmer, covered, for 10 minutes. Remove packet.

3. Ladle a half cup of dashi into a small bowl; whisk in miso and set aside.

4. Stir tofu and mushrooms into pot; simmer for 2 minutes. Stir in miso mixture, top with scallions and soy sauce, and serve immediately. Make sure to serve miso soup hot.

Wakame: A seaweed packed with the antioxidant compound fucoxanthin.

Dashi: It's pretty much the chicken bouillon of Japan. Made from dried fish flakes and seaweed, dashi is what gives miso soup its signature subtle fish flavor and light amber color. There are actually several types of dashi other than the fish based one, for example: Konbu Dashi - Konbu is dried kelp which is a vegetarian stock or Shiitake Dashi(made by soaking dried shiitake mushrooms in water)which is also vegetarianDashi comes in three forms, all of which can be used to whip up instant miso: powdered, liquid concentrate, and stuffed in a handy packet like the one used in the recipe above.

Miso: If the package is not opened, miso can be preserved at room temperature. Once you use miso, keep it in a refrigerator and seal the package with plastic wrap. Finish miso as soon as possible.

Usually miso and tofu are not the first things that come to mind when it comes to legume kinds, that is why I thought this recipe is a good candidate as a submission for My Legume Love Affair - which is back at home this month at, The Well-Seasoned Cook.

Soupe du Jour - Red Lentil Soup (Mercimek Corbasi)

2010-05-11T09:07:00.000-07:00

This soup is a staple of %99 Turkish Restaurant menus and almost all Turkish home kitchens for good reason. It is not only very healthy but also very delicious. It is beautiful in its simplicity and mild flavor. There are several variations of this soup, the recipe for the different variations will follow this one as they are all tasty.

Ingredients:

1 cup red lentils

2 tbs butter (I prefer canola oil to make it healthier)
1 medium size onion, diced

1 medium carrot, diced

1 medium potato, diced
1 tbsp tomato paste
6 cups of water
1 tsp salt

Directions:

1. Wash well and drain the lentils, set aside.

2. Heat the oil in a pan and saute the onion until translucent, add tomato paste and stir for 2-3 min.

3. Add the rest of the ingredients, lentils, carrot, potato and salt cook on medium heat for 30-35 min. or until the lentils are soft. if you are using pressure cooker, cook for 15 min. Remove any froth that may rise to top. Stir frequently to prevent the mixture from sticking to the bottom of the pan

4. You can transfer the soup to a blender or use a hand blender and puree.
5. Serve with crusty whole wheat baguette, or croutons with a squeeze of lemon juice on top

Optional Sauce:
2 tablespoons unsalted butter or olive oil, about 1/3 teaspoon paprika and 1/3 dried mint. Heat the butter or oil in a sauce pan. Add the paprika or crushed red pepper and dried mint flakes and stir for 1 min. Remove from the heat and drizzle over soup and serve.

Strawberry Smoothie for Breakfast and Smoothie Cake for Tea Time

2010-05-10T14:54:00.000-07:00

It doesn't have to be mother's day to remind our loved ones how much we appreciate them. This Sunday grab mom's favorite magazines and make her a healthy smoothie or a fruit platter for breakfast. And if you have leftover smoothies or fruits incorporate them into the following cake recipe and serve it with tea for a great afternoon snack.

Strawberry Smoothie

Ingredients:

1 cup frozen (or 6 fresh) strawberries

1 medium banana, cut into 1 inch pieces (preferably frozen)

1 cup vanilla rice milk, or soy milk or low fat milk

1/3 cup orange juice

1 1/2 teaspoons honey (optional)

Place all ingredients in a blender and blend at high speed until smooth.

Spontaneous Smoothie Cake

The following cake recipe is not a conventional one; it is the outcome of my efforts to use leftover smoothies and fruit platters. Why not enjoy the fruits and leftover smoothies in a different form? Re-using is better for the environment than recycling, of course you can compost your leftover fruits but here is a better way to use them. I know when baking exact measurements are very important, but depending on the amount of fruit or smoothie you have, you can adjust the amount of flour. The batter should not be too watery or too thick. The goal for this cake is to re-use leftover nutrient rich fruits, the cake will be moist with a pleasing fruity flavor.

Ingredients:

2 cups whole wheat flour

2 eggs

1/2 honey or 1 cup sugar

leftover fruits approx. 1 1/2 cup (I had sliced banana, orange, strawberry, and pineapple)

leftover smoothie1 or 1/2 cup (any type)

1 tsp vanilla extract (use only pure vanilla extract to avoid added corn syrup)

2 teaspoons baking powder

1 1/2 tablespoon cinnamon

1/4 cup canola oil

1/3 cup walnuts or sliced almonds

1/3 cup dried cranberries

Directions

1. Preheat oven to 350 F. Grease and flour one 9x13 inch pan. Mix together the flour, baking powder, cinnamon set aside. If you are using fruits or both fruits and smoothie put them into a blender with honey, sugar, vanilla and oil blend all the ingredients for 1 min.

2. Add the fruit mixture in a large bowl. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with fruit mixture, beating just to combine. Finally, stir in walnuts and dried cranberries. Pour batter into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

Strawberry Glaze

If you like you can add a touch of strawberry glaze made with fresh strawberries with no added butter and corn syrup just the flavor of fresh strawberries.

Ingredients:
2 cups ripe strawberries, washed and hulled
1/3 cup agave nectar (1/2 cup or sugar)
1 1/2 teaspoons cornstarch, dissolved in 1/4 cup cold water*
1 teaspoons lemon juice (optional)

Directions:

Crush the strawberries and place in a saucepan with sugar, water, salt and cornstarch. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring constantly as it thicken it will turn clearer. Cool slightly before serve.

If you don't have cornstarch at home you can just add 3 tablespoons vanilla pudding. You don't need to add agave nectar if you are using vanilla pudding.

Bulgur Pilaf with Lentils and Sun Dried Tomatoes (Mercimekli Bulgur Pilavi)

2010-05-07T15:40:00.000-07:00

Two fiber all stars: Green Lentils and Bulgur, together they create a palate pleasing, healthy meal. This is a great recipe if you want to boost your fiber intake.

Ingredients:

• 1/4 cup or 3 tbs olive oil

• 1 big or 2 medium onion, diced

• 5-6 pieces dried tomatoes, roughly chopped

• 4-5 dried pepper (any variety can be used)

•1 tablespoon tomato paste

•1 cup bulgur

•1 cup green lentils

•2 cups boiling water

•1.5 teaspoon salt

Directions:

1. Wash the lentils and put them in a pot, add just enough water to cover the lentils and cook until they are halfway cooked. Set aside.

2. Heat the oil in a different pan, add the onion and saute until the onions are translucent.

3. Stir in tomatoes and peppers and saute for 3 min.

4. Add the tomato paste and stir.

5. Stir in the lentils and bulgur. Add 2 cups of boiling water and salt.

6. Cook until all the water is absorbed.

This recipe is my second submission for My Legume Love Affair - which is back at home this month at, The Well-Seasoned Cook.

Kare/Japanese Curry

2010-05-06T18:41:00.000-07:00

Have you tried Kare a.k.a Japanese Curry? The main differences from other curries is that Japanese curry is thickened with a roux and is sweeter due to the addition of fruit such as apples. Japanese Curry Roux combines spices that create a myriad of complex, layered flavors that will satisfy your taste buds. Since it is mild and not very spicy even my 5 year old daughter finished her plate:-) Thanks to my sister again, I used instant curry roux that she brought from Japan so the preparation was easy and quick. Don't worry if you don't have a sister studying in Japan to bring you instant curry roux, you can easily find this roux in asian markets or take a good look at your supermarket's ethnic section. Amongst the most common brands sold in the United States are Vermont Curry, made by House Foods Corporation., and Golden Curry, made by S&B Foods Inc. You can also make your own curry roux from scratch, since the instant version has more sodium it is more time consuming but better to do it your own. I will try to make it from scratch and post it as soon as I achieve a good result.

Ingredients
2 tablespoon oil
1 pound chicken breast (cut into bite sized pieces)
1 big onion, diced
1 large potato, cut into cubes
2 carrots, cut into cubes
2 potatoes, cut into cubes
1 box Japanese curry roux
750 ml water

Directions:
1. Heat the oil in a large pot or wok.
2. Add the chicken and saute until brown then set the chicken aside.
3. Add the onions and saute until translucent.
4. Add the chicken, carrots, and potatoes and stir for 3 min.
5. Add water and bring to a boil. Simmer for about 20 minutes
6. Add the curry roux and stir until the roux is fully dissolved.
7. Because both the curry mix and the potatoes are starchy, add more water to achieve the consistency you like.

Try this dish with Japanese plum liqueur (Umeshu). Umeshu is made by soaking unripe ume plums in sugar and shochu (Japanese clear distilled spirit) which has an alcohol content of about 35%. Ume plums contain potassium and calcium, so umeshu is said to be a healthy drink. If you are looking for an aperitif to go with Japanese-style meals, umeshu is a good choice.

Or if you can find try with Sakura Wine, mild wine of the spring season with a mild cherry-leaf flavor. It has real cherry flowers inside the bottle of wine.

(Pictures from Japan are courtesy of my Dear Sister)

Creamy Corn Chowder with Silken Tofu

2010-05-05T09:47:00.000-07:00

Thanks to pureed silken tofu there is no need for heavy butter or cream in this recipe. This soup provides a light and tasty alternative for traditional corn chowder without the added fat and calories.

Ingredients:
1 1/2 tablespoons light olive oil
1 medium onion, finely chopped
1 large celery stalk, diced
2 medium carrots, peeled and thinly sliced
2 medium-large potatoes, peeled and finely diced
1 small red bell pepper, petite diced (optional0
1/2 teaspoon ground cumin
2 vegetable bouillon cubes
3 cups cooked fresh or thawed frozen corn kernels or canned corn (rinsed)*
12.3-ounce package silken tofu, well pureed in a food processor or blender
soy milk, or rice milk, as needed (you can also use low fat milk)
Salt and freshly ground pepper to taste
Chives for garnish

Directions:

1. Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots, potatoes, bouillon cube, and cumin, plus just enough water to cover. Bring to a simmer, then cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.

2. Stir in the corn kernels and pureed tofu. Add just enough milk to give the soup a medium-thick consistency. Season with salt and pepper and simmer for another 10 minutes over very low heat.

3. If time allows, let the soup stand off the heat for an hour or so before serving, then heat through as needed. Remove the bay leaves before serving.

* If you can get fresh ears of corn and slice the kernels off the cob, that will be even more flavorful. You’ll need about 6-7 ears to make 3-4 cups of kernels.

Recipe is adapted from "In a vegetarian kitchen with Nava Atlas" for original recipe go to: http://vegkitchen.com/kid-friendly-recipes/tofu-101.htm

Artichokes!! You either love them or you just haven’t had a great one yet! / Stuffed Artichoke Bottoms (Zeytinyagli Enginar)

2010-05-04T17:12:00.000-07:00

It's peak artichoke season, if you love artichokes but hate cleaning them continue reading. The best thing about this recipe is that not only it tastes great, it is also very easy to make.

Ingredients:
6 fresh artichoke bottoms, cleaned
If you don't want to spend time with cleaning fresh ones:
1 pack of frozen artichoke bottoms,
or
2 cans of artichoke bottoms
1/2 pound green peas
2 medium carrots, petite diced (I used 1 pound frozen mixed peas and carrots)
1 small potato petite diced
1 onion, chopped finely
1/2 cup olive oil
1 tsp sugar
1 tsp salt
1 cup water
Juice of 1 lemon
1/2 bunch dill, chopped (you can also use dried dill if you don't have the fresh dill)*

Directions:

1. Mix onions, peas, carrots, sugar, salt, and 1/4 bunch of dill in a bowl.
2. If you are using canned artichokes drain and rinse well. If using frozen thaw according to package directions then place the artichokes facing up in a broad pan.
3. Cover the artichokes with stuffing. Do not actually try to stuff them, just put the stuffing in the pot and cover the artichokes.
4. Mix olive oil, sugar and water and pour over the artichokes.
5. Cover and bring to a boil, then turn on low for another 25-30 minutes
6. Garnish with dill and serve when it is cold with lemon juice on top. I strongly suggest making this dish ahead since it tastes even better the next day!

* Dill is the must have ingredient in this recipe, it just doesn't taste complete without it, if you don't have fresh dill at home, either use dried ones or have another trip to grocery store, it is worth it.

Red Lentil Balls (Mercimek Koftesi)

2010-05-03T14:30:00.000-07:00

This is a great vegeterian recipe that anyone can enjoy, it is great as an appetizer or a light summer time meal. Try this recipe and you will find out how red lentils and bulgur can create a very unique flavor in surprising harmony. Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat.

Ingredients:

1 1/2 cup red lentil

1 cup fine bulgur

2/3 cup olive oil

4 cups of water

1 big onion, petite diced

1 tablespoon cumin

1 tsp black pepper

1 tbsp tomato paste

1 tbsp red pepper paste

salt

juice 1 lemon

1/3 bunch flat leaf parsley, finely chopped

1/2 bunch green onion, finely chopped

Romain Lettuce for serving

Directions:

1. Wash the lentils and put them in a pan, bring to a boil and cook for 20 minutes, or until soft the water is almost absorbed.

2. Turn off the stove, and stir the bulgur into lentils. Add salt, cover and let the mixture rest for 15 minutes to allow the bulgur to soften and expand. Pay attention to the point that, when lentils are cooked, nearly all of the water should be absorbed or the mixture will be very watery and you won't be able to shape them.

3. In the mean time, heat the oil in a sauce pan and saute the petite diced onion, until translucent. Add tomato paste and red pepper paste cook for another 2 min. Add the cumin and black pepper and turn off the heat.

4. Add the onion mixture into the lentil and bulgur mixture stir and add the parsley and scallions. Stir until all the ingredients are mixed.

5. Take small pieces and shape them into balls. Serve on a lettuce bed, with pickled peppers and Shepherd salad.

This recipe is my first submission for My Legume Love Affair - which is back at home this month at, The Well-Seasoned Cook.

Cream of Mushroom Soup w/Dried Mushrooms

2010-04-26T18:00:00.000-07:00

When my sister brought me gifts from Japan, I was equally thrilled for the dried mushrooms as I was for the boxes of green tea! I am so lucky to have her. Instead of a thank you note, I made this soup for her. I think nothing is more heartwarming and tastes like home than homemade mushroom soup:-)

I used dried shiitake as they have a wonderful smoky flavor and a meaty texture. Don't worry if you don't have heavy cream at home, this recipe doesn't require cream. I promise no one will notice!

Ingredients:

12 ounces of fresh mushrooms (sliced)

1 cup dried mushrooms (shiitake)

2 tbs butter (or canola oil)

4 tablespoon flour

(I used white whole wheat)

4 cups of water (or chicken broth)

6 cups of milk (or you can use 3 cups of half and half 3 cups regular milk)

Salt and Pepper

Directions:

1.Always wash the mushrooms before soaking to remove any unwanted grit. Some methods for reconstituting call for soaking in hot tap water for 20-30 minutes, while others suggest simmering for 30 minutes. Depending upon the thickness, type of mushroom, and quality, soaking times will vary, but the most consistent way to reconstitute is to boil water, then soak the mushrooms in the water for 20-30 minutes as it cools.

2. Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.

3. Heat the butter in a large pot over medium-high heat, whisk in the flour until smooth.
4. Pour in the reserved mushroom broth, and bring to a boil while whisking constantly (you can also use a hand blender).
4. Add the mushrooms and cook for about 20 min.
5. Whisk the milk, and salt into the soup and season with fresh grounded pepper to taste, bring to a boil and cook until thickened.
6. Divide among warm soup bowls and enjoy!

Healthy Treats/Whole-Wheat Crepes

2010-04-25T06:44:00.000-07:00

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)

Ingredients:
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

Directions:

1. Combine whole-wheat flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

2. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.

3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate. Enjoy!

Quick Mixed Berry Topping

2010-04-23T08:36:00.000-07:00

You can also serve this topping over angel food cake or Greek-style yogurt. (Recipe is adapted from EatingWell Magazine March/April 2008)

Got Quinoa? Turkish Tabbouleh (Kısır) with Quinoa

2010-04-22T08:00:00.000-07:00

Quinoa is a recently rediscovered ancient "grain" once considered "the gold of the Incas." Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. In addition to protein, quinoa features a host of other health-building nutrients. These amino acid-rich seeds are not only very nutritious, but also very delicious. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy. They have a delicate, somewhat nutty flavor. You can serve this dish as a salad, appetizer or light summertime meal.

Ingredients:

1 cup quinoa

1 1/2 cups cold water

1 tbsp tomato paste

1 tbsp pepper paste

1/2 cup olive oil

2-3 green onions, finely chopped

1 small red onion, petite diced

1 bunch Italian parsley, finely chopped

1 large tomato, diced

1 cucumber, petite diced

2 tbsp pomegranate syrup*

1 tsp red pepper flakes (optional)

1 tsp ground black pepper

1 1/2 tsp mint flakes

juice of 1 lemon

Romain lettuce leaves

Directions:

1.Soak the quinoa for 15 min - 1/2 hour in it's cooking pot. Soaking helps quinoa to cook evenly, and loosens up the outer coating of saponin, which can give a bitter taste if not removed. If you don't have time for a longer soaking, use hot water and soak for five minutes

2.To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the last. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired.

3.Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer cook for 15 minutes.

4. Remove quinoa from heat and allow to sit five minutes with the lid on. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. If you desire the quinoa to have a nuttier flavor, you can dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes.

5. Put tomato and pepper paste in a big bowl and melt them with boiling hot water. Add the quiono into this mix. Stir once. Fluff quinoa gently with a fork.

6. Add pepper flakes, ground pepper, cumin, mint flakes, oil, pomegranate syrup, lemon juice, and red onion. Mix well. At this point taste to see if it needs more lemon juice.

7. Add tomatoes, spring onions, cucumber, and parsley. Mix gently and serve on a lettuce bed.

*Traditionally Kisir (Turkish Tabbouleh) is made with Bulgur. It is very delicious with bulgur also. If you want to try this recipe the traditional way use 2 cups of fine Bulgur and 2 cups of hot water instead of Quiona and skip the steps 1-4 above. Instead pour the tomato and pepper paste mix into bulgur. Stir and cover with a thick kitchen towel and let it soak the water for 10-15 minutes. Then repeat the steps six and seven.

If you don't have Pomegranate Syrup at home you can make your own, or you can find it online, I strongly suggest to make your own, it is not only great for this recipe it also makes a great salad dressing. If you decide not to use pomegranate syrup in this recipe increase the amount of lemon juice.

Pomegranate Syrup or Molasses

Ingredients

4 cups pomegranate juice

1/2 cup sugar

1 tablespoon freshly squeezed lemon juice

Directions

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. (Recipe for Pomegranate Syrup-Molasses is adapted from Alton Brown for original molasses recipe go to http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe/index.html)

Turkish Spinach Pie (Ispanakli Borek)

2010-04-19T10:52:00.000-07:00

Borek is a general term in Turkish cuisine that applies to a family of pastries with about fifty different members. It is a type of baked or fried filled pastry, made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, or kaşar, ground meat, or vegetables such as spinach, zucchini, potatoes, leeks, also carrot and peas. Spinach Borek is very popular in the countries composing the former Ottoman Empire such as Greece. This recipe may sound time consuming but as Alton Brown always says :"YOUR PATIENCE WILL BE REWARDED!":-)

Ingredients:
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)*
4 eggs
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

Directions:

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.)

2. Heat 2tbs of olive oil in a pan. Add the onions and saute until translucent. Add chopped spinach after the onions change color and cook for a few minutes. Spinach may look a lot but it will reduce significantly when it is cooked.

3.Cool the spinach for 5 min. Season with salt and pepper and add cheese (you can also add some crushed red pepper).

4. In another bowl beat the eggs and add milk and olive oil. Mix well.
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.

* You can also skip the cheese in this recipe and make with spinach filling only. If you are using ricoatta: using a coffee filter set over a bowl, drain the ricotta and discard the liquid.

Zucchini Bread with Roasted Red Peppers and Feta (Kozlenmis Biberli Kabakli Ekmek)

2010-04-18T20:32:00.000-07:00

Ingredients:

1 1/2 cups zucchini (grated, squeezed and drained)

2 roasted red peppers (chopped)

2 cloves garlic (grated)

1/2 cup feta (crumbled)

1 teaspoon oregano

2 tablespoon balsamic vinegar

1/4 cup olive oil

2 eggs

1 1/2 cup whole wheat flour

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Directions:

1. Mix the zucchini, roasted red pepper, garlic, feta, oregano, balsamic vinegar, olive oil and eggs in a large bowl.

2. Mix the flour, salt, baking soda, baking powder and oregano in a bowl.

3. Mix the dry ingredients into the wet ingredients.

4. Pour the batter into a greased 9x5 inch loaf pan.

5. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 1 hour.

(Recipe is adapted from Closet Cooking http://closetcooking.blogspot.com/2008/07/zucchini-bread-with-roasted-red-peppers.html)

Light Whole Wheat Bluberry Muffin that Has Berry in Every Bite

2010-04-14T19:24:00.000-07:00

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.

Ingredients:
1 3/4 cups whole wheat flour
1 egg
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)

Directions:
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.

Carrot & Orange Muffins

2010-04-09T19:02:00.000-07:00

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.

Ingredients:
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
2 eggs
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

Directions:
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.

Light Zucchini Musakka (Kabak Musakka)

2010-04-09T07:34:00.000-07:00

Though it is part of all the cuisines of the former Ottoman region, in the West, it is best-known in its Greek form. Arabic musakka is consumed as a salad made with aubergines and tomatoes. Greek style mousakka is more like a lasagna with the bechamel sauce on it. Turkish musakka, on the other hand, is not layered. Instead, it is prepared with sauteed aubergines/zucchini, green peppers, tomatoes, onions, and minced meat.

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.

Ingredients:

4 medium zucchini*

1/4 pound ground turkey (original recipe requires ground lamb/beef)

2 tbs extra virgin olive oil

1 big onion, finely chopped

2 cloves garlic (optional)

1 (14.5 oz) can tomatoes - petite diced (or 3 tomatoes)

2 tbs tomato paste

Freshly ground pepper
1 tablespoon chopped Italian parsley and/or dill

Directions:

1. In a large skillet, heat the olive oil.

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.

Tex-Mex Stuffed Acorn Squash

2010-04-06T17:00:00.000-07:00

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.

Ingredients:
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)

Directions:

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

Note:
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.

Okra in Olive Oil

2010-04-05T08:32:00.000-07:00

Ingredients:

1 1/2 pounds pointed okra (if you are using dried okra use 1 cup)

10 oz. package pearl onions (you can also use 1 big onion finely chopped)

2 garlic cloves

1 can tomatoes (petite diced)

2 cups of boiling water
1 cup/can chickpeas (pre-cooked)

1 tbsp of tomato paste

3 to 4 sun dried tomatoes

2-3 dried chili peppers
2 tbsp of olive oil

1 lemon's juice

1 tsp pomegranate syrup
salt, pepper

Directions:

1. Heat the oil in a pan and saute the onions until transculent,

2. Add tomato paste and stir for 2 min.

3. Add canned tomatoes and garlic stir for 4 more min. and add water

4. Add okra, chickpeas, sun dried tomatoes and chili peppers, pomegranate syrup and cook on low for 35 to 40 min.

5. Add the lemon juice before turning off the heat.

How to peel pearl onions:

With a paring knife, cut off the tip of the onion opposite the root end. Cook in boiling water 2 minutes. Drain. Let stand until cool enough to handle. Squeeze each onion gently at root end. The onion will pop right out of its skin!. Slice off remaining roots.

Savory Zucchini Bread (Kabakli Ekmek)

2010-04-04T09:52:00.000-07:00

Ingredients:

2 medium zucchini (shredded)

1/3 cup olive oil
2 cup whole wheat flour (I used white whole wheat)
1/3 cup milk
2 eggs
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)

salt and black pepper

Directions:

1. Pre-heat the oven at 375°F.

2. Lightly grease the loaf pan and sprinkle with a little flour.

3. In a small cup beat the eggs and add milk and oil mix well.

4. In a large bowl mix flour, baking powder, salt and pepper.

5. Add the egg mixture, zucchini, cheese, dill and mix.

6. Transfer the dough to the buttered loaf pan and bake for 30 min and then rotate the pan and bake for 25-30 minutes longer.

7. Turn the loaf out of the pan and let it cool on a wire rack.

8. Serve the bread warm or at room temperature.

Zucchini Muffin

2010-04-03T12:57:00.000-07:00

Ingredients:
1 1/2 cups flour

1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup shredded zucchini (frozen)
1 large egg
1/4 cup vegetable oil
1/2 teaspoon salt

1/3 cup raisins (optional)
1/4 cup chopped walnuts (optional)

Directions:

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.

Green Beans with Potatoes (Patatesli Taze Fasulye)

2010-03-29T20:36:00.000-07:00

Ingredients:

1 pound of green beans trimmed (fresh or frozen, Italian cut, all optional)

1 big onion finely chopped

2 tbs olive oil

1 1/2 tbs tomato paste

1 can of petite diced tomatoes

1 medium potato

2 cups of water

salt

Directions

1. Heat the oil in a pan and saute the onions until translucent

2. Add tomato paste and stir for 1 min.

3. Add green beans, and tomatoes stir and add water.

4. When the water boils add the potatoes

5. Cook until the potatoes are soft but intact.

6. You can serve with rice or bulgur pilaf.

Wild Ahi Tuna (Yellowfin) Steak

2010-03-29T17:08:00.000-07:00

Yellowfin (called ahi in Hawaii) is the least oily kind of tuna; and it is flavorful. The secret to successful tuna cookery is to not overcook it; overcooking makes tuna dry out. Whichever cooking method you choose, your tuna will be cooked when its flesh becomes opaque yet is still moist on the inside.

Ingredients:
1 to 1/2 pounds Ahi Tuna steaks, thawed if necessary (makes 4 servings) If you can find it look for "sashimi grade”, filleted, fully trimmed and cut like a “center cut” filet steak, about 2” thick.
2 tablespoons olive oil
2 tablespoons lime-juice
1/8 teaspoon salt
Blackpepper

Directions
1. Rinse Ahi with cold water; pat dry with paper towels. Set aside.
2. Combine oil, 2 tablespoons lime juice and salt.
3. Baste Ahi with oil mixture.
4. Broil on a well greased broiler pan 5-6 inches from source of heat.
5. Cook 8 minutes per inch of fish, measured at thickest point, turning once and basting frequently.
6. Do not overcook. Ahi should be pink in center when removed from heat.

Ancient grain for modern times - Bulgur Pilaf with Capellini Corti (Tel Sehriyeli Bulgur Pilavi)

2010-03-22T19:59:00.000-07:00

"No whole grain is more versatile, economical, quick cooking and savory than this toasty sibling of cracked wheat. You can like brown rice or steel-cut oats, but with bulgur you can fall in love." Ancient grain for modern times January 14, 2009 By Janet Fletcher, Chronicle Staff Writer

This easy to cook pilaf has a light, nutty flavor. It is a great healthy side dish especially if you are pressed with time. Bulgur is more nutritious than rice and couscous, because it contains more fiber and more vitamins and minerals and has a lower glycemic index than white rice or couscous.

Ingredients:
1 cup of coarse bulgur (washed)
2 cups of boiling water
1/2 cup of Capellini Corti or Orzo
2 tbs of butter or canola oil
1/4 tsp of black pepper
salt

Directions:

1. Heat the oil/butter and add cappellini stir frequently until the color changes to light brown.

2. Add the bulgur and water.

3. Turn the heat down to low when the water boils. Cook until the water is absorbed and bulgur is tender, stirring occasionally

4. For best results place a paper towel between the pot and the lid, let it sit for 5 to 10 min. before serving.

White Beans with Chicken (Tavuklu Kurufasulye)

2010-03-22T18:10:00.000-07:00

Perfect comfort food for a cold winter night. White beans are good source of cholesterol-lowering fiber, as are most other beans. This recipe tastes best if made with Dermason beans. Dermason also called whit beans are legumes rich in nutrients grown mostly in Turkey. They are white in color and can be cooked, baked and blended with any vegetable or meat. If you can't find dermason beans you can use cannellini bean/white kidney bean/fazolia bean or navy beans which can also provide the same smooth texture and nutty flavor.

For vegetarian version of this dish simply skip the meat.

Ingredients:
1 cup dried or 2 cans whit beans

1 lb chicken breast or beef cubes
1 large onion (diced)
1 banana pepper or jalapeno pepper (diced)
2 tbs of canola oil
2 tbs of tomato paste
2 cups of boiling water
1 tsp of black pepper
salt

Directions:

2. In a large pot, heat the oil, brown the chicken and cook for 5 min. on medium low.

3. Add onion and pepper and saute until soft.

4. Add tomato paste and stir for 3 min.

5. Add the beans, salt and water, cook on medium low for 35 min. If you prefer spicy, you can add dried chili peppers.

6. Serve with white rice or bulgur pilaf

Very Berry Smoothie

2010-03-19T07:31:00.000-07:00

Increase your daily intake of fruits with one easy drink, it takes less than 3 min. to make this smoothie. A healthy breakfast smoothie is a well-rounded fuel to power you through your day. It can also take the place of dessert or an afternoon snack. The secret to a great tasting smoothie is using frozen fruit which will yield thicker, more flavorful results. Not only is frozen fruit cheaper, frozen food has just as much if not more nutritional value than the "fresh"fruit you find on the shelves. This is because frozen fruits such as blueberries and strawberries are picked at their peak of freshness, while most fruit sold in stores is picked way before it's ripe so it doesn't expire before reaching the store shelves. Less time to ripen means less time to be fully enriched with all the nutrients that nature provides during the ripening process.

Ingredients:

1 small banana

1/2 cup soy milk

1 scoop soy protein (unflovared-unsweetened)

1/2 cup frozen unsweetened berries (rasperry, blackberry, strawberry)

1/3 pomegranate juice

1/3 crushed ice

Directions:

1. Put all ingredients in a blender.

2. Blend for about 10 seconds or until all ingredients are smooth

3. Enjoy!

Beet Soup with Potatoes and Beet Greens

2010-03-17T20:30:00.000-07:00

A great way to make the most of your CSA shares is to try the same vegetables in different forms. If you are using beets only for salads and throwing the greens, try this recipe for a great way to get the nutritients from the beet greens. Beet greens are rich in potassium, calcium, vitamin A and other minerals and vitamins. They also contain high amounts of lutein and beta-carotene. You can also puree the soup with a hand blender and served with creme fraiche on top.

Ingredients:

1 tablespoon olive oil
1 cup chopped onion
1 cup diagonally sliced carrot
1/2 cup finely chopped celery
1 1/2 cups finely chopped peeled beets (about 3/4 pound)
1 1/2 cups finely chopped red potatoes (about 1/2 pound)
1 1/2 cups water
2 tablespoons tomato paste
1/8 teaspoon black pepper
2 (10 1/2-ounce) cans beef broth (vegetable stock for vegetarian version)
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
4 cups coarsely chopped beet greens (about 1 pound)

Directions:

1. Heat oil in a large Dutch oven over medium-high heat.

2. Add onion, carrot, and celery; sauté 5 minutes or until tender, stirring frequently.

3. Stir in beets and next 6 ingredients (beets through tomatoes).

4. Bring to a boil; reduce heat, and simmer 35 minutes or until vegetables are tender.

5. Stir in beet greens and cook 5 minutes.

Recipe is adapted from Jean Kressy, Cooking Light, March 2001

Leeks in Olive Oil (Zeytinyagli Pirasa)

2010-03-17T17:36:00.000-07:00

If you never tried leeks in olive oil, get ready for a pleasant surprise. The flavor combination is very light and tasty. Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables. Despite the health benefits and distinct flavor leeks have been overlooked in many kitchens and only used for adding flavor to stock. This recipe is an example of classic Turkish olive oil dishes and like all the olive oil dishes it tastes much better when it is cold, so be sure to allow time for chilling before serving.

Ingredients:

3-4 Leeks

1 (medium/big) onion

1/3 cup olive oil
2 small carrots, halved and sliced
1/4 cup or 2 tablespoons white rice
1 teaspoon sugar
1/2 lemon, juice of
1 1/2 cups water

Salt

Directions:

1. Trim leeks and remove a few of the outer layers, discard tough green leaves. Wash leeks well in several changes of water, spreading the leaves apart to rid the of sand.

2. Cut the leeks in rounds or crosswise into 1 inch lenghts and set aside

3. Heat olive oil (medium heat) and saute the onion until transparent stirring frequently
4. Stir in leeks and carrots and stir for 3 min.

5. Add the water, sugar and salt and raise to a boil

6. Add the rice after the water reaches boil

7. Reduce the heat to low, and simmer until the leeks and rice are tender but still intact.

I strongly recommend squeezing a bit of lemon juice over just before serving.

Avgolemono Soup with Meatballs (Terbiyeli Kofte)

2010-03-14T12:49:00.000-07:00

Avgolemono (Greek: Αυγολέμονο which is the "terbiye" in Turkish) is a soup made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle. Avgolémono translates to "egg-lemon," in English. Following is the Turkish version of this soup, Greek version of this soup usually has long grain white rice or orzo instead of meatballs and does not have carrots and potatoes. If you like creamy soups you will definetely enjoy this soup! Although the traditional recipe uses ground beef, I used ground turkey to make it healthier.

Ingredients:
1/2 pound ground beef or turkey

1/3 cup of rice
1 egg

1 medium potato petite diced

1 medium carrot petite diced

6 cups of chicken stock or water
1 cup bread crumbs (preferably japanese panko)

1 teaspoon blackpepper
1 teaspoon dried mint
1 teaspoon salt
2 tablespoons flour (I used white whole wheat)
1/3 cup parsley, chopped
2 egg yolks
1 lemon's juice

Directions:
1. Mix meat, rice, 1 egg and bread crumbs season with mint, salt, and pepper to taste.

2. Mix well and shape into mini balls.

3. Sprinkle flour and parsley into a large tray and add the meatballs. Shake until meatballs are coated with the flour.

4. Bring broth to a boil and add carrots cover and simmer for 5 min.

5. Add the meatballs to the simmering broth cover and simmer for 15 min,

6. Add potatoes when meatballs are half cooked

7. In a seperate cup beat egg yolks with lemon juice

8. Add 1 cup hot broth to the mixture and mix well, add to soup and mix, whisking continuously.

9. Reduced heat and simmer for another 5 mins.

10.Serve with freshly ground black pepper or a touch of fresh-chopped parsley

A "medicinal" Soup - Turkish Yogurt Soup Recipe (Yayla Corbasi)

2010-03-13T07:13:00.000-08:00

"Rice soup with yogurt is the Turkish version of chicken soup: a panacea for everything from mild depression to colds and upset stomachs. If the yogurt is homemade, recovery is guaranteed, they say. This soup absolutely has to be seasoned with dried mint" (The Worldwide Gourmet)
This a soup which is made in all regions of Turkey. Literal translation of its name means "the soup of the high plateaus". In the old days when refrigeration was not available it was difficult to keep milk fresh and it was thus turned into yogurt as soon as possible. Plateaus were cool and consequently the best yogurt could be found in these high plateaus. Hence the name of this yogurt based soup. (Reference courtesy of allaboutturkey.com)
Ingredients:
2 cups of plain yogurt (I use low fat, or fat free to make it
healthier)
1/3 cup rice
1 egg
5 cups of water
2 tbs flour
For the sauce:
2 tbs butter (I used olive oil to make it healthier)
2 tbs dried mint
1 tbs paprika or red pepper flakes (optional)
Directions:
1. Wash the rice and place in a saucepan, add water and salt and cook for 30 min. or until the rice is soft, it must be well cooked to be pleasing to the palate.
2. In a bowl, whisk together the flour and yogurt; add the egg and a few spoonfuls of cooking water from the rice to temper the mixture and continue whisking for a few moments.
3. Put the yogurt mix in a separate pot and start cooking on very low and continue whisking for ten minutes.
4. Gradually pour rice soup into the saucepan containing the yogurt, stirring constantly until it returns to a boil. Continue cooking for 10 minutes over very low heat.
For the Sauce:
Heat the butter/oil in a small skillet and add dried mint and red pepper flakes stir a couple of times and immediately remove from the heat (don't let it burn).

Orzo Soup I and II (Arpa Sehriyeli Corba)

2010-03-11T10:35:00.000-08:00

If you are pressed with time and desperately craving for a bowl heart warming soup, try this recipe. It is easy, quick and delicious. Oh and if you have some little fussy eaters at home, definitely try this soup! You can make it with chicken or vegetarian version.

Orzo Soup I (with chicken)

Ingredients:

1 cup orzo

2 tbs butter (I use canola oil to make it healthier)

1 1/2 tbs tomato paste

5 cups of water (or chicken stock)

1/2 cup garbanzo beans (soaked overnight or canned)

1 cup shredded chicken (you can use leftover rotisseri chicken)

1 tbs parsley/ or dried mint

salt

Directions:

1. Heat the oil and add tomato paste stir for 2 min.

2. Add water, bring to a boil. Stir in orzo and garbonzo beans. Reduce heat; simmer, uncovered, for 5-10 minutes or until orzo tender. Add chicken and cook for another 5 minutes.

3. Add the parsley or dried mint before serving.

Orzo Soup II (Vegeterian with fresh tomato and basil)

Ingredients:

3 tomatoes (peeled and petite diced)

2 tbs butter (or canola oil)

1 cup orzo

5 cups boiling water

1/8 teaspoon each dried basil, oregano and thyme

Directions:

1. Heat the butter in a pan and add the tomatoes. Cook until the tomatoes are soft.

2. Add the water and boil for 2-3 min. Add dried basil, oregano, and thyme and then stir in orzo. Cook for another 10 min.

Spinach Soup - I

2010-03-10T19:55:00.000-08:00

Why does Popeye the Sailor Man eat spinach? According to WHFoods: We all know that Popeye made himself super strong by eating spinach, The BBC has reported that this portrayal is partially due to the iron content having been mistakenly being reported as ten times the actual value; a value that was rechecked during the 1930s, whereby it was revealed that the original calculations of the German scientist, Dr. E. von Wolf, contained a misplaced decimal point, but you may be surprised to learn that popeye may also have been protecting himself against osteoporosis, heart disease, colon cancer, arthritis, and other diseases at the same time.

This is a very easy recipe, my mom usually makes it with ground beef, I like vegetarian version just as much. If you want to add ground beef brown the meat first before you saute the onion.

Ingredients:

1 lb spinach (savoy or semi-savoy)

2 tbs canola oil

1 big onion

1 1/2 tbs tomato paste

1/3 cup rice

5 cups of water

Salt, pepper

Lemon juice (optional)

Directions:

1. Fill your sink or a large bowl with fresh, cold water. Add the spinach and swish them around with your hands to dislodge grit and dirt, washing gently but thoroughly. Let the spinach stand a few minutes so the dirt sinks to the bottom of the bowl or sink. Change the water couple of times.Lift the spinach from the water and spin dry in a salad spinner or blot with paper towels. Finely chop the spinach and set aside.

2. In a large pot heat the oil and saute the onion until transculent.

3. Add the tomato paste and stir for 2 min.

4. Add the spinach and stir for 1 min. then add the water and the rice.

5. Cover and cook on low heat until the rice is cooked.

6. Serve with lemon juice on top.

Borlotti Beans (Barbunya Pilaki)

2010-03-07T18:51:00.000-08:00

Very popular side dish in Turkey, I especially like it the next day. You can use the leftovers for lunch in a whole wheat wrap with mixed greens, it is very satisfying and nutrious yet keeps your blood sugar steady.

Borlotti beans, also known as roman beans or romano beans (not to be confused with Italian flat beans, a green bean also called "romano bean"), are a variety of cranberry bean bred in Italy to have a thicker skin. It is very popular in Italian, Portuguese and Turkish cuisine. Pinto beans look the same as cranberry and borlotti beans, but differ in taste. Pilaki is a style of Turkish meze and may refer to several dishes that are cooked in a sauce made out of onion, garlic, carrot, tomato or tomato paste, sugar, and olive oil. Beans prepared in this style (fasulye pilaki, with white beans, or barbunya pilaki, with borlotti beans) are served cold, garnished with parsley and slices of lemon. In Greek cuisine, this style is known as plaki. (Reference courtesy Wikipedia)

Borlotti beans are very delicious when they are fresh but it is almost impossible to find them fresh here in States. Dry beans are available year around and they also provide good texture. If you can't find them you can use pinto beans the taste will be different but still delicious. If you are pressed with time you can use canned pinto or roman beans for a quick delicious side dish.

Ingredients:

1 cup dried borlotti beans

1 medium onion diced

1/3 cup olive oil

1 carrot

1 tablespoon tomato paste

1 can diced tomatoes or 1 big fresh tomatoes

1 teaspoon sugar

1 1/2 cup hot water

salt

lemon and parsley for garnish

Optinal Ingredients:

1 small potato petite diced

1 clove garlic

1 green banana pepper

Directions:

1. If you are using dry beans soak them overnight and change the water before boiling.

2. Boil the beans until soft.

3. In a seperate pot saute the onions in olive oil, (garlic optional)

4. Add carrots (if you are using you can add the green peppers) and saute until soft

5. Add tomato paste (add the potatoes/optional)

6. Add the beans and tomatoes stir for 3 min.

7. Add salt, sugar, and water.

8. Turn down the heat and cook for 45 min.

9. Garnish with parsley and enjoy with a squeeze of lemon on top

Nutritious Turkey Chili

2010-03-06T14:04:00.000-08:00

After a long shopping day, we came home exhausted. The last thing we want to do was cooking and waiting for dinner, I weighed our options and decided that instead of waiting for at least 45 min. delivery time. I can prep a quick Turkey chili and have a hearty and nutritious meal while saving my family from all the added salt and fat of take out foods. Thanks to frozen peppers and onion mix I had in the freezer. By having frozen veggies and canned beans at hand you can prep a hearty dinner in no time. You can also brown your meat and onions and add them to the rest of the ingredients in a slow cooker, your dinner will be ready the next day!

Ingredients:

2 tablespoons canola oil

1 pound ground turkey

1 medium onion

1 green bell pepper

1 green red pepper

1 (15.5) can red kidney beans

8 oz or half cup whole kernel corn

2 (14.5 oz) cans organic diced tomato

4-5 dried chili pepper

4 table spoons chili seasoning

shredded cheddar for garnish

Directions:

1. Heat the pot and brown the ground turkey

2. Add onions and peppers (you can save time by using frozen mix) and saute for 3 mins. or until the onions change color.

3. Drained and rinse kidney beans to reduce the sodium content,

4. Add the beans, corn and diced tomato

5. Add the chili seasoning you can add or reduce the amount of seasoning to your liking, also add the dried chili peppers at this time if you like your chili hot.

6. You can serve your chili with warm multigrain tortilla and light sour cream

7. Bon appetit!

Minestrone

2010-02-22T18:33:00.000-08:00

You don't need to go to a good italian restaurant each time you want to have a bowl of minestrone, this recipe is very easy and as good as if not better than the restaurant version. Also great for picky toddlers!

Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 large cloves garlic, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons italian seasoning

1 can (48 ounces) fat-free reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) diced tomatoes
1 large zucchini, cut into ¼" cubes
½ cup ronzoni rings or other small pasta
¼ teaspoon salt
1 can (19 ounces) cannellini or red kidney beans, rinsed and drained

Directions:
1. Warm the oil in a Dutch oven set over medium heat. Add the onion and garlic. Cook, stirring often, for 3 minutes, or until the onion starts to soften.

2. Add the carrots, celery, and Italian seasoning. Cook for 3 minutes, or until the carrots are crisp-tender.

3.Add the broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low. Cook for 10 minutes, or until the carrots are almost tender.

4.Add the tomatoes (with juice), zucchini, pasta, salt and beans. Simmer for 10 to 12 minutes, or until the pasta is cooked and all the vegetables are soft.

Italian Seasoning Recipe:

If you don't have italian herb seasoning at home, you can make your own by mixing the following spices:

Ingredients:
3 tablespoons dried basil
3 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons dried marjoram

1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Optional: Add chili peppers, bay leaves, or sage

Combine all ingredients in a food processor or spice grinder. Blend for one minute. You can Store in airtight container for six months.

Harvest Fruit Bars

2010-02-21T19:30:00.000-08:00

I found this recipe from quaker oats website while I was searching for a healty snack for my picky 4 year old daughter. Even though my husband loved it more than her, she likes it too.

What I like about this recipe is that you can substittue the fruits, and the juices and have numerous different versions.

Each time I make, I substitute raisins with cranberries, or dried appricots or mixed dried fruits. I also tried apple cider and pear cider instead of orange juice and still got deliciuos bars.

Two months ago I had an acorn squash at home and didn't know what to do and I decided to experiment them with this recipe so I cut the squash in half, cleaned and sprayed with canola oil, sprinkled some cinnamon and added dried cloves and roast them for an hour. After roasting I removed the squash with a spoon and added it to my fruit bar mixture instead of the bananas. I also replaced the orange juice with pear cider and substitute apple pie spice with pumpkin pie spice, walnuts with hazelnuts. End result was great tasting and chewy fruit bars that I plan to make many more times.

Ingredients
One 6-ounce package diced dried mixed fruit bits
1 cup chopped banana (about 2 medium)
2/3 cup Tropicana or orange juice*
1-1/2 teaspoons apple pie spice or ground cinnamon, divided
1-3/4 cups whole wheat flour or all-purpose flour
1-1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup chopped nuts

Preparation

1. Heat oven to 375°F.

2. In medium bowl, combine dried fruit, banana, orange juice and 1 teaspoon of apple pie spice; set aside.

3. In medium bowl, combine flour, oats and remaining 1/2 teaspoon apple pie spice; mix well. In large bowl, beat margarine and sugar together with electric mixer until creamy.

4. Add oat mixture; beat until crumbly. Reserve 3/4 cup mixture for topping. Press remaining oat mixture onto bottom of 13 x 9-inch baking pan. Bake 13 to 15 minutes or until light golden brown.

5. Spread fruit evenly over crust to within 1/4-inch of edge. Add nuts to reserved oat mixture; mix well. Sprinkle evenly over fruit; pat down lightly.

6. Bake 16 to 20 minutes or until golden brown. Cool completely; cut into bars. Store loosely covered.

*If using old fashioned oats, decrease orange juice to 1/2 cup.
Yield 32 Bars

Love Your Heart-Eat Lentils /Green Lentil Soup (Yesil Mercimek Corbasi)

2010-02-21T18:22:00.000-08:00

Green lentils are high in nutrional value and readily absorb a variety of wonderful flavors from other foods and seasonings. Apart from a high level of proteins, lentils also contain dietary fiber, folate, vitamin B1, and minerals. Green lentils contain a higher concentration of fiber than red lentils and when mixed with mixed with grains results in a complete protein dish.

Try this warming and nutrious recipe, your heart will thank you:-)

Ingredients:

1 big onion

1 cup green lentils

3 tbs olive or canola oil

1 1/2 tbs tomato paste

1 cup chickpeas (rinse well if using canned)

1/2 cup Bavettine Corti or any type of small noodle/pasta

10 cups of water

salt

For the sauce

2 tbs butter or 1/3 cup olive oil

1 tbs dried mint

1 tbs red pepper flakes

Alternative sauce (My Mom's Sauce)

1/4 cup onion (petite diced)

1/3 cup canola or olive oil

Directions:

1. Heat the oil and saute the onions until transperent

2. Add the tomato sauce and stir for 2 min.

3. Add the green lentil and water, cook for 30-40 mins or until the lentils are cooked

4. Add the chickpeas and the noodles and cook on medium low for 10 mins.

Sauce:

In a small sauce pan heat butter. Add red pepper flakes and dried mint let it sizzle for 10 seconds.

Alternative Sauce:

Heat the butter or oil in a sauce pan and caramelize the onions by slowly cooking them until they are richly browned and wonderfully flavorful. My mom always use this sauce for her green lentil recipes and we all love it!

You can save cooking time by soaking the lentils overnight.

Spaghetti Squash Gratin

2010-02-21T17:39:00.000-08:00

Another favorite recipe from Prevention's Health Guaranteed Cookbook, I stronlgy advice against skipping basil on this recipe, if you don't have fresh basil you can use dried basil and it will still taste great. if you don't have tomatoes you can skip them in this recipe, it will be more crusty.

Ingredients:

1 spaghetti squash (2-3 punds)
1 teaspoon olive oil
1 cup chopped onions
1/4 cup chopped fresh basil
1 teaspoon minced garlic
1 cup evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
5 plum tomatoes, thinly sliced
1/4 cup grated parmesan cheese
1/2 teaspoon paprika

Directions
1. Preheat the oven to 400°F. Line a baking sheet with foil.
2. Cut the squash in half lengthwise; scoop out and discard the seeds. Place the squash, cut side down, on the baking sheet. Bake for 1 hour, or until soft and tender. Set aside for 10 minutes. Use a fork to separate the squash strands. Transfer them to a large bowl. Discard the squash shells.

3. Warm the oil in a large no-stick skillet over medium heat. Add the onions and cook for 5 minutes, or until softened. Add the basil and garlic; cook for 2 minutes. Add to the bowl with the squash. Stir in the milk, salt, and pepper.

4. Coat a 2-quart baking dish with no-stick spray. Add the squash mixture. Arrange the tomatoes on top.

5. In a small bowl, stir together the bread crumbs, Parmesan, and paprika. Sprinkle over the tomatoes. Bake for 30 to 40 minutes, or until golden brown and bubbling.

Prep: 24min Cook: 1hr 38min Total: 2hr 12min

Fall Squash Soup

2010-02-21T17:25:00.000-08:00

Ingredients:

1 large butternut squash, peeled, halved,and seeded, or 9 cups (48 ounces) precut squash
3 medium mutsu apples or other cooking apples, peeled, cored and quartered
1 large onion, cut into chunks
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 cups reduced-sodium, fat-free chicken or vegetable broth
parsley sprigs

1. Preheat the oven to 400F. Coat 2 large rimmed baking sheets or a large roasting pan with olive oil spray.

2. Cut the squash into 1 1/2" chunks. Place the squash, apples, onion, and garlic on the prepared baking sheets or pan. Drizzle with the oil and sprinkle with the salt and pepper. Toss to mix well.

3. Roast the vegetables and apples, stirring occasionally, 40 to 45 minutes, or until very tender. Remove from the oven and let cool briefly.

4. In a food processor, in batches if necessary, puree the vegetables until smooth. Add broth as needed to thin the mixture.

5. Transfer the puree to a large saucepot and stir in the remaining broth. Warm over medium heat, stirring often, until the soup is piping hot. Garnish with parsley.

Roasted Beet Salad

2010-02-21T17:08:00.000-08:00

One of my favorite salads from meals that heal, this is a very easy and quick way of adding beets to your diet. If you don't have time for roasting you can microwave the beets, or use canned beets. I also added fresh pomegranate seeds to get more antioxidants.

Even if you don't have the fruit spread and balsamic vinegar you can skip them and use your favorite vinaigrette dressing and it will still taste good. You can check the below link for making your own salad vinaigrette http://www.cookingforengineers.com/recipe/44/Basic-Vinaigrette-Salad-Dressing

Ingredients:

4 medium beets (about 1 pound), stems trimmed to 1"
2 tablespoons apricot all-fruit spread
1 tablespoon white balsamic vinegar
1½ teaspoons olive oil
1½ teaspoons flaxseed oil
2 tablespoons snipped fresh chives or thinly sliced scallion greens
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 medium navel oranges
4 cups mixed bitter salad greens, such as arugula, watercress, endive, and escarole

1. Preheat the oven to 400F. Coat a 9" baking pan with cooking spray.

2. Place the beets in the prepared baking pan and cover tightly with foil. Roast for 1 hour, or until very tender. Uncover and let the beets stand until cool enough to handle.

3. Meanwhile, in a large bowl, whisk the all-fruit spread, vinegar, olive oil, flaxseed oil, chives or scallions, salt, and pepper.

4. Slip the skins off the beets and discard the skins. Chop the beets. Cut off the peel and white pith from the oranges. Section the oranges into the bowl with the dressing. Add the beets and toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

5. Just before serving, arrange the greens on a serving plate. Top with the beet mixture.

Pumpkin Muffins

2010-02-21T16:13:00.000-08:00

My absolute must for fall season. This recipe is from prevention magazine. I used whole wheat flour to make it healthier. I usually try to replace butter with apple sauce as much as I can but don't try on this recipe, I tried and it didn't work. Instead of butter you can still use healthier butter spreads and get good results. You can change the amount of pumpkin spice to your liking, I like mine spicy so added more pumpkin spice .

You can never go wrong with this recipe even if you lack the essential baking skills, it is simply delicious.

Ingredients:
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1½ teaspoons pumpkin pie spice
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter, at room temperature
¾ cup sugar
2 eggs
1 cup canned solid-packed pumpkin
¼ cup milk
¼ cup dried cranberries/ or raisins

1. Preheat the oven to 400°F. Grease a 12-cup muffin pan.

2. In a medium bowl, combine the flour, baking powder, pumpkin pie spice, baking soda, and salt.

3. In a large bowl, with an electric mixer on medium speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Beat in the eggs, pumpkin, and milk. Stir in the flour mixture until just combined. Do not over mix. Stir in the cranberries.

4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 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.

Curried Pumpkin and Peas

2010-02-21T16:04:00.000-08:00

This recipe is from Country Living Magazine (I don't remember the issue date). I used butternut squash instead of pumpkin and added carrots instead of raisin. I served with basmati rice but I think any type of rice will be a good match.

ingredients:

2 tablespoon(s) unsalted butter
1 medium onion, sliced
1 garlic clove, chopped
2½ teaspoon(s) curry powder
½ teaspoon(s) salt
½ teaspoon(s) freshly ground pepper
2 pound(s) pumpkin, peeled, seeded, and cut into 1-inch pieces
2 medium red potatoes, cut into 1-inch pieces
1½ cup(s) low-sodium chicken broth (or vegetable stock)
¾ cup(s) golden raisins
¾ cup(s) frozen baby peas
Fresh cilantro or parsley, for garnish

Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro or parsley.