Healthy Weight-Loss and Diet Recipes - TopRecipesDiet.Blogspot.com

Wednesday, July 6, 2016

Oakleaf Salad with Feta, Blackberries and Apricots

Mild, sweet and delicate oakleaf lettuce pairs wonderfully with slightly bitter radicchio, salty Feta, juicy fruits and paprika cashews in this easy healthy salad. Substitute lollo rosso for red oak leaf lettuce and leave out Feta or use some smoked tofu instead if you want to keep it vegan.

Salad	Dressing
1 small head Red Oakleaf lettuce 1/3 head Radicchio lettuce 100 g Feta cheese, cubed 3 Apricots, stoned and cut into wedges 150 g Blackberries Red basil leaves Olive herb 60 g Paprika cashew nuts	2 tbsp Olive oil 1 tbsp White balsamic vinegar Sea salt Freshly milled black pepper

Arrange the salad leaves on serving plates and top with feta cubes, apricot wedges, blackberries, herbs and scatter the paprika cashew nuts over.
For the dressing, mix white balsamic vinegar, mustard, salt, pepper and olive oil. Toss gently and serve.

Cheddar Cheese Pancakes

Being in Bangalore has many advantages, at least in the food blogger's point of view, because of the big expat crowd here, it's easy to find and buy cooking ingredients used in other cuisines. On one of my visits to a mall here, I bought this very good quality Cheddar Cheese. Usually I don't buy Cheddar cheese, that day after tasting a bit of the cheese, I ended up buying, not 1 pack but 2 packs of it, it was so good. I have used the cheese in a couple of dishes, one of them being these Cheddar Cheese Pancakes. I had added some scallions for flavor, and the pancakes came out so good and they tasted very good along with some spicy tomato sauce..

Need To Have

Whole Wheat Flour - 1 cup
Milk - 1 cup
Baking soda - 1 teaspoon
Grated Cheddar - 1/2 cup + more to add on top of the pancakes
Scallions/Vengaya Thaal/Spring Onions - the green part, 1/2 cup
Salt to taste

Method

Take the flour, baking soda and salt, add the milk and about 1/2 cup water and mix it well. Add the cheese and the chopped spring onions and mix it.

Heat a pan, drizzle some oil, add a small laddle of batter, sprinkle some cheese on the top, reduce the heat, cover and cook. When the top looks cooked and set, flip and cook the other side for a few seconds and remove. Serve it with some spicy tomato sauce.

Note
Add salt carefully, the cheese has salt in it.
Cook on low heat, otherwise the bottom will brown fast, the top would not have set and it would be difficult to flip the pancake.

Tuesday, July 5, 2016

Pintxos Party! A How To Guide

Grazing is my favorite form of eating. I would happily give up meals in favor of all day snacking. That’s what's so great about pintxos. The Spanish tradition of eating little bites and sometimes larger “raciones” of food to go with drinks is perfect for a snack or a meal or even a party.

If the idea of lots of cooking for a party doesn’t appeal, that’s another reason to consider pintxos. These nibbles, often piled on little slices of bread or speared on toothpicks, use a variety of ingredients that for the most part, don’t need to be cooked.

Thanks to a care package from Donostia Foods, I put together a little pintxos party of my own. I relied on a variety of conservas, or preserves. In Spain they preserve olives, fish, seafood and vegetables. Combined with fresh vegetable, cheeses, fruits and a few other things, you can whip up party fare in no time. While we often wax poetic about fresh ingredients, preserved products add another element altogether. Think succulent canned tuna belly in olive oil versus fresh tuna. Or silky roasted piquillo peppers in jars.

Pintxos lend themselves to creativity. Basque cities San Sebastian and Bilbao even hold annual Top Pintxos contests and give awards.

Here’s how I transformed the conservas into perfect party food. Let my suggestions be a guide and come up with your own ideas too.

Anchovy + Tuna on bread
The salty slippery anchovy complements the richness of the tuna

Mussels in escabeche + fresh ricotta on bread
Escabeche is a sauce of olive oil, vinegar, garlic, salt, bay leaf and pepper as welll as other spices, especially pimentón. The ricotta provides a slightly sweet and mild backdrop to the tender but intensely flavored mussels. This idea was inspired from a Recipe & Serving Suggestion Guide from Donostia.

Sardines+ sautéed onions + piquillo peppers on bread
This was my most creative effort and possibly the most successful one. I simply sauteed thinly slicedo onions until they were caramelized and soft. I sliced the sweet piquillo peppers and slipped them on top of the bread. I piled a spoonful of onion on top of the pepper and draped a sardine on top. of the onions. Perfection!

I also created a few other pintxos, not using conservas...

Manchego + apricot preserves on bread
I wanted to add a cheese pintxo, and so I cooked some apricot halves in a saute pain with a bit of honey to make a rich spread to pair with the satly dry cheese. The tangy quality of the fruit offset the salty cheese nicely.

Potato + chorizo on skewer
Nothing could be easier than a chunk of cooked potato and a chunk of good Spanish chorizo

Roasted asparagus + coppa
For something fresher, I rolled roasted asparagus in slices of Italian coppa, but slices of jamon would have been even better.

Tortilla Española
Not really a pintxo, but fun to make, especially this adapted recipe from Ferran Adria that uses potato chips

PINTOS TIPS

1. Start with great quality ingredients. Splurge on some great quality conservas, a little goes a long way in terms of flavor.

2. Mix up ingredients, contrasting textures and flavors when possible to create more interest

3. Add some fresh but simply prepared fruits or vegetables like roasted asparagus, sauteed stone fruit,

4. Let your imagination be you guide! I have had amazing pintxos with sliced mangos, foie gras, fresh shrimp and even quail eggs

5. Have fun! This is not fine dining although the pintxos can be as sophisiticated as you like. The emphasis should be on quality, variety and most of all, enjoyment.

Disclaimer: While I purchased some of my own ingredients, I also enjoyed a lovey supply of conservas from Donostia Foods.

Monday, July 4, 2016

A Tale of Two Salts

I’ve been promising to do this video for a long time, since not understanding the difference between regular fine table salt, and kosher salt in a recipe, can cause all sorts of mayhem when cooking.

Since chefs use kosher salt almost exclusively, and write many of the recipes you see online, that’s the type most often used. When you combine that with the fact that most home cooks typically use fine salt, there’s going to be issues.

Basically, if it’s not a recipe you can season “to taste,” and you’re using fine salt for a recipe that calls for kosher, then you’ll want to use about half the amount. Of course, it would be nice if every recipe were written in weight, but that’s not about to happen, and besides, there are already a trillion recipes out there.

So, why do chefs like kosher salt so much? It’s easier to handle, and doesn’t clump like fine salt. That’s big in a moist kitchen. It’s also nicer looking when finishing plates, as you can actually see the flaky crystals. Lastly, it’s a textural thing, providing a little crunch on occasion. By the way, there are different kosher salts, and other coarse salts on the market, but you can find all kinds of conversions online to fine salt. Good luck, and as always, enjoy!

xx

Palakottai Vadai, Jackfruit Seeds Vada ( Fritters )

Every year, during the jackfruit season, more than the fruit, I always make it point to buy the seeds, mainly because my daughter loves the seeds but she doesn't like the fruit and I usually add it to sambar and curries. This year, I got a whole bag of seeds and after using it in sambar, I was looking for some other recipes to make with it and then I came upon this Jackfruit Vadai ( Fritters ). It's basically the masala vadai/ chana dal vada with the addition of some mashed jackfruit seeds. These vadas can be served as a part of a South Indian lunch along with rice, sambar and curries or eaten as snack. We had it both ways and my family loved it..

Need To Have

Chana Dal/Kadalai Paruppu/Bengal Gram - 3/4 cup
Palakottai/Jackfruit Seeds - 15
Dried Red Chillies - 3
Fennel Seeds - 2 teaspoon
Garlic - 2 big cloves
Ginger - 1" piece
Onion - 1 big, chopped
Curry Leaves - 15, roughly chopped
Chopped Coriander LEaves - 3 tablespoons
Salt - 1 teaspoon + a pinch

Original Recipe here.

Method

When the jackfruit seeds are removed from the fruit and dried a little, they'll look like as shown in the picture. We have to remove the outer hard white skin, the easy way to do is, slice the seeds into two and peel it. Now you can use them with the brown skin as such, or if you want to remove that, then boil them in water for 5 to 7 minutes, then it'll be easier to scrap out the brown skin. For this vada, I have used it with the brown skin.

Pressure cook the palakottai with some water, for 3 whistles, remove, drian and let it cool. Wash and soak the chana dal for about 2 hours.

Now grind the jackfruit seeds into a coarse mixture, remove and keep. Take the drained dal, add the red chillies, ginger, garlic, fennel seeds and the dried red chillies and grind it to a coarse mixture. Remove and add it to the ground jackfruit seeds.

Add the chopped onions, curry leaves, coriander leaves and salt and mix everything together.

Heat some oil for deep frying. Take small lemon size balls, flatten it in your palm, as shown in the picture, slide it into the oil, 4 or 5 at a time, depending on how much oil you have heated. Cook it, till it turns golden brown, remove, drain the excess oil and serve.

Other recipes with Jackfruit Seeds..
Jackfruit Seeds Curry, Palakottai Varuval
Murungakkai Palakottai Sambar, Drumsticks And Jackfruit Seeds Sambar

Note
The oil should not be too hot, the vadas/fritters should cook in the center, and not brown immediately when you add them to the oil.
If you like, you can add 3 or 4 cloves while grinding, if you like the smell, usually I don't add.
Grind the seeds and the dal separately.
If you want it more spicy, you can add some chopped green chillies along with the onions.

4 Ingredient Raw Peanut Butter Chocolate Cups

Before I moved away from processed sugar and store-bought treats, Reese's peanut butter cups used to be a weakness of mine. Now that I have learned more about making healthy treats in my own kitchen, especially healthy raw delights, I can still enjoy the taste of peanut butter and chocolate without the guilt.

No food processor is required to make these raw delights, and best of all, there are only four ingredients, unless you want to count a little dash of vanilla and a sprinkle of sea salt as ingredients. These wonderful and not-too-sweet chocolate and peanut butter treats keep well in the freezer for a good few days. They are actually rather filling, making them a perfect protein-packed light breakfast on the run or as a snack whenever the craving hits. I have a weakness for peanut butter, but if you wish, you can use almond or cashew butter instead. Using a fine dark chocolate is key for the recipe. Inferior chocolate just won't do.

4 Ingredient Raw Peanut Butter Chocolate Cups

Recipe by Lisa Turner
Adapted from Ambitious Kitchen
Published on July 4, 2016

Raw healthy chocolate and peanut butter "cups" with only four ingredients

Print this recipe

Ingredients:

1 1/3 cups natural crunchy or smooth peanut butter
2 tablespoons maple syrup
dash of vanilla
2 to 3 tablespoons coconut flour, as needed
7 oz (200 g) dark chocolate (I used 72% dark), broken into pieces
coarse sea salt for sprinkling (optional)

Instructions:

Line a baking sheet with parchment paper.
In a medium bowl, combine the peanut butter, maple syrup, vanilla and 2 tablespoons of the coconut flour until well blended. Add additional coconut flour if the peanut mixture is too soft — it should be pliable and easy to form into shapes with your hands.
Using a tablespoon or ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Form into balls and flatten each ball slightly with your fingers. Place in the freezer for 20 to 30 minutes until firm.
Melt the chocolate in a small saucepan over low heat, stirring often, until melted. Let cool for a few minutes and then dip each of the frozen peanut butter pieces into the chocolate to coat completely. Using a fork is a good way to do this and be sure to work quickly.
Transfer each peanut butter cup back to the baking sheet and return to the freezer. Sprinkle with a little coarse sea salt if desired. Chill until set, about 1 hour or more. These will keep well in the freezer for several days, if they last that long.
Note: You can make a half batch instead, but these are so good, you won't want to do that, especially as they keep so well.

Makes about 1 dozen 2-inch peanut butter cups

Other raw peanut butter treats to enjoy from Lisa's Kitchen:
Raw Peanut Butter Fudge
Raw Peanut Butter Cocoa Maple Squares
Raw Peanut Butter Truffles
Raw Peanut Butter Chocolate Nut Squares

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

Friday, July 1, 2016

No Croutons Required - July / August Edition submission requests

It's my turn to host No Croutons Required this month. Alternately hosted by my good friend Jacqueline of Tinned Tomatoes and Lisa's Kitchen, this monthly event features vegetarian and vegan soups and salads.

It's been a hot summer so far, so I except we will be seeing plenty of salads on the table. All the same, soup is pleasant all year round, especially on cooler days.

To participate, simply post a soup or salad on your blog. The few rules are only one submission per blogger and it must be vegetarian. Please link back to this announcement, Lisa's Kitchen and also Jacqueline's blog. Recipes from the archives will only be accepted if reposted and updated with the requisite links.

Then, add your recipe using the linky tool at the end of this post. As usual, we are very much looking forward to all of the inspired creations this time around.

Update: We have extended the date for submissions. Consider this the summer edition. With many folks enjoying the weather and taking vacations, submissions haven't been coming in. So, now you have until the 28th of August to submit a prized vegetarian soup or salad. Looking forward to a healthy roundup of recipes from your tables.

My Legume Love Affair # 96 - June 2016

Once again I was the host for MLLA for the month of June. Legumes are an important source of protein for vegetarians and vegans alike. A special thanks to all who took the time to contribute a recipe to inspire other cooks in the kitchen. Thanks to dear Susan of The Well Seasoned Cook for starting this event that has now been passed over to me. And we couldn't do it without all of the guest hosts that help out throughout the year.

I'm still looking for guest hosts for 2016 and beyond, so please contact me if you are interested. Let us keep this event going strong.

Now it's time to have a look at the mouthwatering creations received this month.

Masala Dosa

from Yummy Indian Kitchen. This fine South Indian Dosa is stuffed with a potato masala filling and served with chutney and / sambar. Just my kind of meal.

Lauki Chana Dal | Bottle Gourd Cooked in Lentils

courtesy of Siri of Cooking with Siri. This lovely dish featuring bottle gourd and chana dal includes some of my favorite spices. Easy to prepare and a complete meal when served with rice.

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

is my contribution this month. This tangy salad is ideal for summer and features not only buttery soft chickpeas, but olives, tomatoes and some homemade Za'atar.

Turkish-Style Spinach with Creamy Tofu Ricotta

from Janet of The Taste Space. This unique dish features lots and lots of spinach and is topped with a vegan tofu ricotta. Intriguing.

Thai Red Lentil Soup

via The Veg Hog. This gorgeous bowl of lentil goodness is made with homemade red curry paste and topped with a chili infused oil and some crunchy snap peas. I never can resist Thai.

Split Pea Soup with Sweet Potato and Mushrooms

from Johanna of Green Gourmet Giraffe. Split pea soup is always warming for colder months, though I would enjoy it even during the summer. Packed full of vegetables with some spice and herbs, this is comfort food indeed.

Somalian Shahan Ful (Fava Beans in Xawash Tomato Sauce)

submitted by Shaheen of Allotment 2 Kitchen. Often served with injera bread, this flavorful dish featuring fava beans, tomatoes and spices could easily be eaten just by the spoonful. I'm always interested in learning new dishes.

That concludes the June 2016 edition of MLLA. Kalyani of Sizzling Tastebuds is hosting for July. Please check her announcement to participate.

Eggless Basil Pesto And Cheese Rolls

Basil is one of my favorite herbs, everybody at home loves the flavor, we love it in the classic Basil Pesto, in our pasta, sandwiches, risotto or in even a simple fried rice. I have been thinking of baking with it too, especially these rolls and braided bread with Basil Pesto had been on my list for a long time now. Most of the time, I'll be able to get only a small packet of basil which would not be enough for making the rolls, and even if I have more of it in hand, it usually ends up in a pasta or risotto. This time, I bought them specifically for these rolls, made the pesto and finally made them. I am not going to say how delicious and flavorful these rolls were, anybody who knows and likes basil will surely love this. I have used homemade Basil Pesto, but you can make your own or buy the Pesto. So the next time you buy Basil or Pesto, do try these rolls and for those ( in India ) who are not able to find basil, don't lose heart, you can try the rolls with coriander chutney, of course the flavor will be different but it'll still taste delicious..

Need To Have

Whole Wheat Flour - 1 cup
All Purpose Flour/Maida - 1/2 cup
Instant Yeast - 11/2 teaspoons
Sugar - 3 teaspoons
Salt - 1 teaspoon
Oil - 1 tablespoon
Basil Pesto - 6 tablespoons
Grated Parmesan Cheese - 1/2 cup
Milk - 2 tablespoons

Original Recipe here.

Method

Take the yeast, 1 teaspoon sugar and add 1/4 cup of hottish, wait till it the yeast bubbles up, then add the remaining 2 teaspoons of sugar, salt, oil, another 1/4 cup water followed by both the flours. Bring them together and make a soft dough, knead for about 10 minutes, apply some oil, cover and leave it for an hour till the dough has doubled.

Once the dough has doubled, roll it out into a rectangle ( about 1/4" to 1/2" thick). Spread the pesto all over and then sprinkle the cheese. Now roll it tightly from one end to other as shown in the picture.

Slice the roll into 16 equal pieces and arrange them in a greased baking dish, cover it and leave it to rise for another 20 to 30 minutes till the rolls puff up as shown. Then bake them in a preheated oven at 180 C for 25 to 30 minutes till the top turns golden. Remove, brush the top with some warm milk and serve them warm.

Note
Oven timings may vary, so keep an eye after 20 to 22 minutes.
If you want, you can use only all purpose flour, it's totally up to you.
Depending on the flour and the humidity, the amount of water needed to make the dough will be a little more or less.