Masala Chai Tea

Masala Chai (Indian Spiced Tea)

Masala Chai is an Indian spiced black tea. I am addicted to this tea and actually crave for this in the evening like a cup of hot cocoa. The tea is infused with cinnamon, cloves, cardamon, ginger, pepper and fennel which are all great benefits to our health. The spices are steeped along with black tea leaves in water and milk; then strained into a cup. You can conveniently purchase chai tea bags in your local supermarket, but I find that the tea bags are very weak. In an Indian market, you can purchase instant chai that are sold in boxes of 10 or 20 pouches per box. I prefer the instant chai from an Indian market than the tea bags. Of course, homemade is always better. Chai is very simple to make, but there are so many variations to preparing chai, depending on the region where the recipe is originated. After a long search for or a good masala chai recipe, I decided to combine several recipes to come up with my own version. This recipe is pretty darn close to the chai I love to drink from our favorite Indian restaurant.

Masala Chai Spice

1-1/2-inch stick cinnamon
8 cloves
8 green cardamom pods, gently crushed to just crack each pod
4 black peppercorns
1-1/2 teaspoons ground ginger
1 teaspoon fennel seeds

Preheat oven to 250 degrees. Position oven rack to the center of oven. Place cinnamon stick, cloves, cardamon pods, peppercorn, ginger, and fennel seeds in a small shallow ovenproof plate. Roast for about 5 minutes. Remove from oven and set aside to cool. Place spices in a coffee grinder and process until very fine. Transfer to a small airtight container and this can be stored for up to 6 months.

Masala Chai

2 cups cold water (16 ounces)
2 cups 2% reduced fat milk (16 ounces)
2 tablespoons loose orange pekoe black tea or Darjeeling tea (0.4 ounce)
1/2 teaspoon Masala Chai Spice (recipe posted above)
3 tablespoons organic natural cane sugar (0.9 ounce) or to taste (optional)

In a small pot, add the water, milk and tea. Cook over medium-high heat until it comes to a full boil. Remove from heat and stir in the masala chai spice. Cover and let tea and spice steep for 15 minutes.

After 15 minutes, uncover and return to medium heat. Add the agave nectar or evaporated cane juice, if using. Cook just until it starts to bubble. DOUBLE STRAIN by pouring through a very fine-mesh strainer into a gold coffee filter fitted over a glass coffee carafe. Ready to serve. Alternately, you can use a milk frother to give it some froth before pouring into individual cups.

Yields 2 to 3 servings

NOTE: I usually double the masala chai recipe and leave the carafe of chai in the refrigerator. Stir and reheat inidividual servings in the microwave.

Gingerbread Spice Caramel Popcorn

Gingerbread Spice Caramel Popcorn

Appliance Recommendation: Original Whirley Stovetop Popcorn Popper. This is the best popcorn popper I've used and highly recommend this. This popcorn popper requires very little oil and makes light and fluffy popcorn in about 5 minutes. Cooks on your stove top without having to shake the pan back and forth. There is a crank on the handle in which you manually turn to stir the kernels so each kernel does not burn. If you read the reviews on Amazon.com, you will find a lot of satisfying customers with their feedback on this product. One reviewer used this popper to roast coffee beans. It's inexpensive and makes a good Christmas gift along with a batch of this delicious Gingerbread Spice Caramel Popcorn: www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/Dp/B00004Su35/ref=cm_cr_pr_product_top

Gingerbread Spice Caramel Popcorn: This recipe is modified from a recipe published in the Taste of Home magazine, October/Noveber 2010 issue, page 43. I like gingerbread cookies and was excited to try this recipe. The recipe calls for 1/4 cup of mild molasses which is an essential ingredient in gingerbread. I've been making popcorn all day today and thought I was doing pretty good with the popcorn, until I realize what I thought I was using as molasses was really dark corn syrup. I had both bottles sitting side by side on the kitchen counter and accidentally grabbed the wrong bottle. I realize my error 3 batches later after seeing the molasses sitting across the kitchen unopened. I gasped when I figured out what I have done. What am I going to do now? I already made 3 batches. Well...(couple of deep breaths later)...just have to make it again and do it right! After making my first batch with the molasses, I was done. I didn't like the flavor of the popcorn. The molasses was a bit strong. My husband and son preferred the batches without the molasses. So, I continued making more popcorn using dark corn syrup in place of the molasses. My error turned out to be a good thing. This is my first time to make caramel popcorn and I was quite pleased how easy this recipe is and how well it turned out. They're just as good as purchased gourmet popcorns. The house is very fragrant with the smell of Christmas when you make these popcorn.

UPDATE: The very next morning, I'm getting ready for work. I'm gathering my lunch and the batch of Gingerbread popcorn made with molasses that we all didn't like. I'n planning to leave this batch it in the break room and let the staff nibble on it. Before I put it in my bag, I decided to give the popcorn one last try. It may taste different with age. To my surprise, it did tasted better the next day....matter of fact...I liked it and it does taste just like gingerbread. So it's all good after all. Since I like it, I'm thinking of making a few more batches with the molasses, mixing the two batches so some will have molasses and some will not, but both having the same gingerbread spices. In addition, there is a contrast difference where the popcorn made with molasses is darker and the one made without molasses is lighter. Hmmmmm! So just to inform those who is skeptical about trying this with molasses, it tastes better with age. The molasses tends to mellow out as it sits overnight or longer and it does taste pretty good. So now you have a choice. If you don't like molasses, it works with dark corn syrup and if you do like the molasses, make sure you use mild molasses. Both are interchangeable.

Gingerbread Spice Caramel Popcorn

14 cups popped popcorn (2.5 ounces)
1/2 cup butter (1 stick or 4 ounces)
3/4 cup packed light brown sugar (5.5 ounces)
1/4 cup MILD molasses OR DARK corn syrup (3.0 ounces) (See update above)
1/4 cup light corn syrup (3.0 ounces)
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Place popcorn in a very large mixing bowl or large stock pot coated with nonstick cooking spray. Set aside.

In a 3-quart saucepan, melt butter over medium heat. When butter is melted, swirl the butter around the sides on the lower half of the pan. Add the brown sugar, molasses OR dark corn syrup, light corn syrup, ginger, cinnamon, cloves and salt. Bring mixture to a boil over medium heat, stirring constantly using a small whisk. When mixture comes to a boil, reduce heat to medium-low and continue to boil, without stirring, for 5 minutes.

Remove pan from heat, whisk in the baking soda (mixture will foam); then whisk in the vanilla. Quickly pour hot caramel over popcorn and toss well using two silicone spatulas. Don't fuzz about making sure each kernel gets coated. More chances to evenly coat the popcorn while they are baking.

Divide popcorn to two shallow-rim baking pans coated with nonstick cooking spray. Spread popcorn to even layer. Bake for about 40 minutes, stirring every 10 minutes with a silicone spatula. Half way through baking time, rotate pans for even baking.

Remove pans from oven and transfer popcorn to a waxed or parchment paper to cool completely. While still warm enough to touch, you can separate large clusters of popcorn before it hardens. Store popcorn in an airtight container for about 2 weeks.

Yields approximately 13.5 ounces

Spaghetti with Chickpeas

Spaghetti with Chickpeas

This recipe was adapted from Smitten Kitchen which was adapted by Chef Michael White published in New York Magazine. The garbanzo bean/tomato sauce is so full of flavor, I can imagine the sauce on its own is equally delicious eaten with brown rice or substituting orzo pasta for the spaghetti. A few vegetarian readers on Smitten Kitchen have omitted the pancetta with great success. I may just do that the next time.

Two 15-ounce cans garbanzo beans (chickpeas), drained and rinsed
1 cup chicken stock
1/4 cup olive oil
About 1 cup diced pancetta (4 ounces) (Optional)
1/2 teaspoon red chili flakes
1 large onion, finely chopped
8 cloves garlic, finely minced
Two 14.5-ounce cans diced tomatoes
About 20 to 30 basil leaves
2 teaspoons salt
1 pound whole-wheat spaghetti, linguine or orzo pasta
1/2 cup grated Parmesan cheese (2 ounces)

Set aside 2/3 cup garbanzo beans. In a food processor, combine remaining garbanzo beans and chicken stock. Pulse a few times until garbanzo beans are coarsely chopped.

Heat a large skillet over medium-high until hot. Add olive oil and pancetta. Reduce heat to medium and continue to saute for about 2 to 3 minutes until nicely browned, partially covered to avoid grease splattering. Add the chili flakes and saute for a few seconds. Add the onions and garlic. Increase heat to medium-high heat and continue to cook until onions are lightly browned, about 5 minutes.

Add the garbanzo beans, tomatoes and basil leaves. When mixture comes to a boil, cover and reduce heat to simmer for 20 minutes.

Meanwhile, cook spaghetti in salted water for about 11 to 12 minutes, or just slightly under al dente. Drain pasta and immediately add hot pasta to the bean sauce. Continue to cook and toss pasta for another minute or until pasta is al dente. Remove from heat and toss in the Parmesan cheese. Serve with more grated Parmesan cheese.

Yields 6 to 8 servings

Red Beans and Rice

Red Beans and Rice

Appliance Recommendation: The best slow cooker on the planet: All-Clad Deluxe Slow Cooker http://www.williams-sonoma.com/products/8260341/made exclusively for Williams-Sonoma. What I love about this slow cooker is that it has a 7-quart nonstick cast-aluminum insert that you can use it on your stovetop for browning your ingredients before transferring it to your slow cooker to continue cooking. The slow cooker base and lid is constructed of polished stainless steel which is beautiful to display in your kitchen. I like to brown my ingredients before I slow cook so I no longer have to wash an extra pot just to brown ingredients. When I'm making soup, I like to give the soup a head start to reach boiling point before I transfer to the slow cooker. This slow cooker is a bit pricey, but worth the investment for the serious cook.

Red Beans and Rice Recipe: This recipe is adapted by www.thebittenword.typepad.com which was published in Cook's Illustrated, January/February 2010 issue. This recipe was modified to a much healthier version and for a slow cooker which turned out quite delicious:

1 pound small red beans and/or red kidney beans
1 small onion, finely chopped, about 1 cup (6.2 to 6.5 ounces)
1 small green bell pepper, seeded and finely chopped, about
1 cup (5.8 to 6.9 ounces)
1 rib celery, finely chopped, about 1/2 cup (2.3 to 2.9 ounces)
3 large cloves garlic, finely minced (0.5 to 0.6 ounce)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon sweet paprika2 bay leaves
1/2 teaspoon ground black pepper
One 14-ounce can Swanson's Brand 33% Low-Sodium
Chicken Broth
5 cups cold water
About 1:6.9 to 2 pounds smoked turkey drumsticks,
skin removed3/4 teaspoon liquid smoke
8 ounces turkey kielbasa sausages, cut in half vertically, then thinly sliced into 1/4-inch thick slices or leftover quality lean ham
1 teaspoon red wine vinegar
Hot cooked brown rice
3 green onions, thinly sliced
Wash beans and soak beans in about 10 cups or enough cold water to cover by 3 to 4 inches. Soak for about 4 hours or overnight. Beans will triple in volume. Drain beans and rinse well. Set aside.

Heat a large pot over medium-high heat until hot, but not smoking. Add 2 tablespoons of olive oil to the pot and then add the onions, green pepper, and celery. Continue to cook, stirring frequently, until vegetables are softened, about 5 minutes. Stir in garlic, thyme, paprika bay leaves and black pepper and continue to cook until fragrant, about 30 seconds. Stir in beans, chicken broth, water, turkey drumsticks and liquid smoke. Bring mixture to a boil and transfer to a slow cooker. Cook on high for 4 hours.

Remove turkey drumsticks to a plate and dice up meat. Scoop about one-third of the beans into a large bowl. Mash the beans with a potato masher. Add the diced turkey meat, mashed beans, turkey kielbasa, red wine vinegar and 3/4 teaspoon salt to the slow cooker. Continue to cook on high for additional 2 hours.

For each serving, scoop about a cup of hot cooked brown rice in a shallow wide soup bowl. Push the rice to the sides of the bowl, leaving an empty space in the center for the beans. Scoop about 1 to 1-1/2 cups bean mixture in the center of the bowl. Sprinkle with green onions. Enjoy!

Yields 8 to 10 servings

Show and Tell

Show and Tell

This is what I made at work yesterday. This is a Safeway's wedding cake design, called Festive Gifts 3-Tier cake. This was for a baby's 1st birthday. My first time to decorate this cake and it took me 3 hours to decorate from start to finish. Customer was happy with the outcome and said the cake looked just like in the book.

Whole-Wheat German Pancake with Pears

Whole-Wheat German Pancake with Pears
Adapted from Whole Foods Market

I love pears and is always looking for recipes with pears. This recipe caught my attention because it is made using whole-wheat flour and doesn't require much sugar. The original recipe states to use an 11-or 12-inch cast-iron or ovenproof skillet, but I only had a 10-inch cast-iron skillet which worked out well. The texture was like a pancake loaded with baked pears goodness. Although I was quite satisfied with the original recipe as written, I prefer the pancake to be a little sweeter, I also like to taste more cinnamon, and could use a hint of vanilla. These adjustments are already included in the following recipe:

2 tablespoons coconut oil or unsalted butter (1.0 ounce)
4 large eggs (7.2 to 7.6 ounces)
1 cup unsweetened carton coconut milk or 2% reduced fat milk (8 ounces)
3 tablespoons organic cane sugar (1.2 ounces)
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3/4 cup whole wheat flour (3.1 ounces)
2 large Bartlett pears or Bosc pears, peeled, cored and thinly sliced (1:0.4 to 1:3.6 pounds weighed at purchased; 13.6 to 15.2 ounces after peeled, cored and sliced)
Powdered sugar or maple syrup (Optional)

Preheat oven to 425 degrees. Position oven rack to the center of the oven.

Lightly spray a 10-inch cast-iron or ovenproof skillet with nonstick baking spray. Place coconut oil in the skillet and heat in the oven until coconut oil is melted, about 3 minutes.

Meanwhile, in a blender, combine the eggs, coconut milk, cane sugar, cinnamon, vanilla and salt. Blend until smooth. Add the flour and blend again. Remove skillet from oven, swirl the melted coconut oil to coat the bottom of the skillet. Pour in the batter. Top with pears. Return skillet to the oven and bake until the pancake is puffed and browned and pears are tender, about 21 minutes. Remove from oven and let sit for about 5 to 10 minutes before serving. Sprinkle with powdered sugar and cut into wedges for serving. Can also serve pancake with drizzle of maple syrup.

Yields 6 servings

Zucchini-Tomato Frittata

Zucchini-Tomato Frittata

This recipe was adapted from Martha Stewart's Everyday Foods magazine. I love this frittata. It's healthy and full of flavor. My coworker saw me eating this for my lunch (two days in a row) and took a picture with her iPhone. She said she is going to put this photo on her facebook page. She also sent it to me so I can include this image on my blog. Thanks B for sharing your photo! I gave B a bite of my frittata and immediately she wanted a copy of this recipe. I made this frittata for dinner the other night along with my Smokey Roasted Potatoes and Farinata (both recipes posted on this site). I have made this frittata numerous times already. Sometimes I substitute Herbes de Provence for the thyme. I am addicted to Herbes de Provence. Either herbs will work great.
2 pounds zucchini, unpeeled, cut into 1/4-inch-thick rounds (about 5 medium-large zucchinis)
1 medium-size onion, finely diced (9.0 ounces)
1-1/2 tablespoons fresh thyme leaves, finely chopped or 2-1/4 teaspoons dried and cumbled
1 teaspoon plus 1/2 teaspoon salt, separated
1/2 teaspoon ground black pepper
12 large eggs, beaten (approximately 1:8.0 to 1:8.2 pounds)
1/4 cup plus 2 tablespoons unsweetened plain soy milk or reduced fat milk (3.0 ounces)
1-1/4 cups shredded Gruyere cheese or white cheddar cheese (2.5 ounces)
1-1/2 pounds Roma tomatoes, cored and thinly sliced crosswise (about 7 medium-size tomatoes)

Preheat oven to 350 degrees. Position oven rack to the center of
the oven.

Heat 2 tablespoons olive oil in a 12-inch stainless steel skillet over medium-high heat until hot, but not smoking. Add the zucchini and cook, stirring often, until zucchini are nicely browned, about 5 minutes. Remove pan from heat and set aside.

In a separate 12-inch nonstick ovenproof skillet, heat 1 tablespoon
olive oil over medium heat. Add onion and saute until lightly browned, about 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and ground black pepper. Continue to cook, stirring occasionally, for about
2 minutes more.

Meanwhile, in a large bowl, whisk together the eggs, milk and
1/2 teaspoon salt until well blended. Using a fork, stir in the cheese.

Pour the egg mixture over the vegetables, gently lifting the vegetables to let the egg mixture coat the bottom of the pan. Reduce heat to medium-low heat and continue to cook, undisturbed, until sides are set , but top is slightly runny, about 10 minutes.

While the frittata is slowly cooking, arrange tomato slices on top, slightly overlapping tomato slices in a circular pattern on top of the egg mixture to cover it entirely, starting from the outer edge of pan and ending in the center of the pan. Sprinkle with a few pinches of crumbled dried thyme just to give some color.

When frittata is finally set on the sides, transfer frittata to preheated oven. Bake frittata until center is firm and not jiggly, about 25 minutes.

Remove frittata from the oven. Change oven temperature to broil. Reposition oven rack to the top rack and broil the the top of the frittata for about 2 to 3 minutes to slightly brown the tomato slices. Let frittata cool for about 5 to 10 minutes before serving.

Yields 6 to 8 servings

Farinata

Farinata

Farinata is an Italian flatbread made with garbanzo (chickpea) flour. I came across this recipe while thumbing though Veg News magazine at a bookstore one day. I knew I will be addicted to this recipe as I was reading though the list of ingredients. This is a very simple recipe. It's healthy and delicious. It bakes up thin and the texture is somewhat like
a firm pancake. There are so many variation of Farinata and I will continue to update the variations as I make them. This variation is adapted from Veg News magazine, using Kalamata olives and sun-dried tomatoes...with a few changes of my own:

1 cup garbanzo flour (4.0 ounces)
1 cup water (8.0 ounces)
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/8 teaspoon ground black pepper
About 9 to 10 Kalamata olives, minced (1.0 ounce)
3 tablespoons sun-dried tomatoes soaked in olive oil, minced (1.0 ounce)

Place garbanzo flour in a small bowl. Gradually add water and whisk together until smooth. Add the olive oil, sea salt, black pepper, olives and tomatoes. Mix until blended. Cover and set aside at room temperature for at least 1 hour (I set it aside for 3 hours).

Preheat oven to 425 degrees. Place a 10-inch cast-iron skillet or a
12-inch pizza pan in the oven for about 5 minutes. Remove skillet from oven and grease with olive oil. Return skillet to the oven for about
2 more minutes. Give the farinata batter a quick stir and pour the entire batter into the skillet. Bake for about 20 minutes. Farinata will be firm and browned on top and crispy brown around the edges. Cut into wedges and serve immediately.

NOTE: I prefer to use a cast-iron skillet because it gives a much crispier texture around the edges and on the bottom. If you don't have a cast-iron skillet, use a 12-inch pizza pan or a shallow-rimmed, quarter-sheet size baking pan. I had used all three pans, but had the best results using a cast-iron skillet. Whatever pans you choose to use, it is essential to preheat the pans in the oven as instructed.

Yield 2 to 4 servings

Spicy and Smokey Roasted Potatoes

Spicy and Smokey Roasted Potatoes

These are my all-purpose roasted potatoes. I serve these with roasted chicken, roasted pork, fish, meatloaf, etc. I even serve these in place of hash brown potatoes for breakfast. I can eat them straight out of the refrigerator as my lunch the next day. Leftover roasted potatoes can also be used in your favorite potato salad recipe. Potatoes are rich with Vitamin C, potassium, Vitamin B6, fiber and Omega-3 fatty acids.

2 pounds small red potatoes, sliced in halves or in quarters, if large size
2 tablespoons olive oil or garlic-infused olive oil
2 teaspoons smoked paprika and/or ground chipotle chili pepper*
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh lime juice or to taste (Optional)

*NOTE: If using ground chipotle chili pepper, it will make your potatoes spicy. If you do not want your potatoes spicy, then use entirely smoked or just regular sweet paprika (if you do not have smoked paprika). Sometimes I use a combination of sweet paprika and finely chopped canned chipoltle peppers with some adobo sauce, but the canned chipoltle peppers will also give some kick to your potatoes. Just using plain adobo sauce will make it less spicy.

Preheat oven to 450 degrees F. Position oven rack to center of the oven. Lightly spray a shallow rimmed baking pan with non-stick cooking spray.

In a large bowl, combine the potatoes, olive oil, paprika, cumin, salt and pepper. Toss to combine and transfer to prepared baking pan in one layer, cut-side down. Roast in oven for until potatoes are easily pierced with a knife, about 20 to 25 minutes.

Remove potatoes from oven and toss in lime juice, if desired. Transfer to a serving dish and serve immediately.

To reheat leftover potatoes stored in the refrigerator, place baked potatoes in a nonstick pie plate. Reheat in a toaster oven or regular oven at 450 until hot, about 15 to 30 minutes, depending on the quantity you are reheating.

Yield 4 to 6 servings.

Roasted Sugar Snap Peas and Asaparagus

Roasted Sugar Snap Peas and Asparagus

1 pound medium-thickness asparagus. trimmed and cut into thirds
1 pound sugar snap peas, stringed

Preheat oven to 450 degrees. Position oven rack to the middle position.

Place vegetables on a shallow-rimmed baking sheet. Drizzle with 3 tablespoons olive oil and 3/4 teaspoon salt. Toss vegetables to coat well. Spread vegetables in an even layer.

Roast in oven for about 8 to 9 minutes. Transfer vegetables to a
serving dish.

Yield 4 to 6 servings.

Turkey Meat Loaf with Mushroom Gravy

Turkey Meat Loaf with
Mushroom Gravy

This is my own version of my basic meat loaf. Over the years, I have been replacing ingredients to make my meat loaf a lot healthier. I replaced the ground sirloin beef with ground lean turkey and replaced the milk with chicken broth. I now process my own breadcrumbs using 100% multi-grain bread instead of store-bought Progresso brand dry breadcrumbs. Since I replaced the beef for turkey, the color of the meat loaf is a lot lighter in appearance after it is baked, so I decided to put in a teaspoon of Kitchen Bouquet Browning and Seasoning Sauce to give it some color, and it worked. If you choose not to use Kitchen Bouquet, that is fine also. My son as a toddler love to eat my meat loaf with mashed potato and gravy. I remember the first time he ate this, he said, "Mmmmm, the meat is good, the potato is good, everything is good." Every bite was with a "Mmmmm...."

This recipe is a doubled recipe because when it comes to meat loaf,
I like leftover meat loaf for another few nights of dinner plus extra
for sandwiches.

4 pounds ground lean turkey
2 cups finely chopped onions (9.3 ounces)
4 large eggs, beaten
2 cups fresh-made bread crumbs (about 4.7 ounces) (See note below)
1 cup Swanson Brand 33% low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet Browning and Seasoning
Sauce (Optional)
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon poultry seasonings
1 teaspoon dried rubbed sage
1 teaspoon Spike Original All-Purpose All Natural Seasonings
1/2 teaspoon dried thyme leaves
1/2 cup chopped fresh parsley

NOTE: Fresh-made breadcrumbs: I like to use Kirkland brand 100% Multi-Grain Bread purchased at Costco. I toast 4 slices and let it cool. Then I break up the toast into a food processor and process until a fine bread crumb consistency.

Preheat oven to 350 degrees. Position oven rack to the middle position.

Combine all the ingredients into a very large bowl. Mix thoroughly. Divide mixture into 2 portions. Shape each portion into a loaf and set both loaves onto a shallow-rimmed baking sheet.

Transfer meat loaf to the oven and bake for 1 hour, 10 minutes.
Let meat loaf sit for about 15 minutes before slicing. Serve with Mushroom Gravy.

Yield 2 meat loaves


Mushroom Gravy

4 large fresh Cremini mushrooms, chopped
2 tablespoons butter
4 tablespoons olive oil
1/2 cup whole-wheat pastry flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Two 14-ounce cans Swanson brand 33% low-sodium chicken broth and add enough water to measure 4 cups broth
1 teaspoon Kitchen Bouquet Browning and Seasoning Sauce

In a medium-size sauce pan, saute the mushrooms in olive oil over medium-high heat until all liquid has evaporated and mushrooms are lightly browned, about 4-5 minutes. Transfer to a small bowl and
set aside.

In the same sauce pan, melt the butter with the olive oil over medium heat until hot.

Whisk in the flour, salt and pepper and cook until bubbly, stirring with a whisk frequently. When mixture starts to become bubbly, continue to cook, stirring frequently for another minute. Flour mixture will be slightly browned.

Remove from heat and gradually whisk in the broth. Add the mushrooms and Kitchen Bouquet. Return to heat and continue to cook, stirring occasionally with a whisk until sauce comes to a full boil. Continue to cook for 1 minute, stirring frequently.

Remove from heat and serve.

Tuna Salad

Tuna Salad

Two 6-ounce cans solid white tuna in spring water, drained very well
1 large shallot, finely chopped (1.0 ounce)
1 stalk celery, finely chopped (2.2 ounces)
2 tablespoons capers, rinsed and pat dry, then coarsely chopped
(0.8 ounce)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dill weed
1/8 teaspoon sea salt
1 teaspoon dijon mustard (0.2 ounce)
1/2 cup Best Foods brand light mayonnaise OR Veganaise Brand Dressing and Sandwhich Spread (4.0 ounces)

Place tuna in a large bowl, Flake tuna to break up large pieces.

Add the shallots, celery, capers, garlic powder, onion powder, and dill weed to the tuna. With a fork, toss mixture until combined.

Add dijon mustard and mayonnaise (or Veganaise) to the tuna mixture. Mix with the fork until thoroughly combined.

Refrigerate in an airtight container.

Yield approximately 2 cups

Sauteed Summer Squash

Sauteed Summer Squash

2 small zucchini squash, stripe-peeled, cut into 1/2-inch dices
(8 ounces)
1 large yellow squash, stripe-peeled, cut into 1/2-inch dices
(8 ounces)
2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat about a tablespoon of oil in a 12-inch non-stick skillet over medium-high heat until hot, but not smoking. Add the zucchini and yellow squash and continue to cook until squash begins to brown, stiring frequently, about 3 minutes. Add the garlic, salt and ground black pepper. Continue to cook for additional 2 to 3 minutes, stirring frequently, adding a little more oil if needed. Remove from heat and transfer to a serving dish.

Yield 4 servings

Whole Grain Fruit Scones

100% Whole Grain Fruit Scones





I like my scones on the drier side; cross between a biscuit and a muffin texture. These scones are crispy on the outside and dry and tender on the inside which is hard to achieve with whole grains. Use whatever dried fruits you happen to have on hand. My favorite fruits to add are pears and peaches. I normally top each scone with some hemp seeds, but occasionally I have used sunflower seeds, walnuts, rolled oats, and turbinado sugar. Normally scones tastes the best the day they are baked, but if you reheat the scones in the toaster the next day, they come out just like
fresh-baked scones.

2 cups whole wheat flour (8.7 ounces)
2 cups rolled oats (6.0 ounces)
3 tablespoons ground flax seeds (0.9 ounce)
6 tablespoons almond meal (1.0 ounce)
1 tablespoon baking powder (0.5 ounce)
1/4 teaspoon salt
6 tablespoons organic unrefined coconut oil (3.0 ounces)
3/4 cup chopped dried fruits (pears, peaches, apricots, cranberries, etc.) (4.0 ounces)
1 large egg, beaten (1.8 to 1.9 ounces)
1/2 cup honey (5.8 ounces)
1/2 cup low-fat buttermilk (4.3 ounces)
1 teaspoon almond extract
3 tablespoons buttermilk for topping
Choice of hemp seeds, rolled oats, nuts, sunflower seeds and/or turbinado sugar for topping

Preheat oven to 400 degrees F. Position oven rack in the center of the oven. Set aside a large rimmed baking sheet lined with parchment paper or a silpat.

In a very large bowl, combine the flour, oats, flax seeds, almond meal, baking powder and salt. Toss flour mixture until blended with a pastry fork. Cut in the coconut oil using a pastry cutter until mixture resembles fine bread crumbs. Toss in dried fruits with a pastry fork. Set aside.

In a small bowl, whisk together the egg, honey, buttermilk, and almond extract.
Pour egg mixture into flour mixture. Using a pastry fork, gently stir just until moistened. Switch to a spatula to complete the mixing by gently kneading in the bowl just until combined.

Transfer dough to a well-floured surface or a counter silpat. Gently pat dough into a 9-inch circle. Using a floured knife or bench scraper, cut into 8 wedges. Transfer scones to a prepared baking sheet, 1 to 2 inches apart.

Generously brush each scone with buttermilk. Then sprinkle each scone with 1/8 teaspoon hemp seeds. Bake until golden brown, about 18 minutes.

Transfer scones to a cooling rack.

Yields 8 servings

Roasted Cod Fillets with Lemon and Olives

Roasted Cod Fillets with
Lemon and Olives

This recipe is adapted from Country Living and posted on http://www.delish.com.
A very simple, healthy and delicious recipe. Slight changes were made to the
original recipe:

2 pounds small red potatoes, sliced in halves or in quarters, if large size
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cod fillets, about 2 pounds
Olive oil, salt and ground black pepper for the cod fillets
1-1/2 lemons, thinly sliced and discard seeds (6 ounces)
2-1/2 tablespoons fresh thyme leaves, no need to chop (0.1 ounce)
1 tablespoon olive oil
1/2 cup pitted brine-cured olives (kalamata, green olives, etc.), sliced in halves, lengthwise

Preheat oven to 450 degrees F. Position oven rack to center of oven. Spray a shallow sheet pan with non-stick cooking spray.

In a large bowl, combine the potatoes, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Toss to combine and transfer potatoes to the sheet pan, cut-side down, in one layer. Roast in oven until potatoes are easily pierced with a knife, about 25 minutes.

Meanwhile, rub both sides of the cod fillets with olive oil; then sprinkle both sides with salt and ground black pepper. Set aside.

When potatoes are tender, move the potatoes to the sides of the pan. Lay
lemon slices in the center of the sheet pan in one layer. Drizzle 1 tablespooon olive oil over lemons and sprinkle with thyme leaves and olives. Lay the cod fillets on top of lemon slices.

Transfer sheet pan to the oven and reduce temperature to 325 degrees F. Roast until fish is cooked through, about 17 to 20 minutes. Serve cod fillets with potatoes. Spoon olives and pan juices on top of fish.

Yields 6 servings

Mexican Red Cabbage Slaw

Mexican Red Cabbage Slaw

 

This red cabbage slaw is a great side dish to grilled meats or fish. I sometimes make a large quantity of this slaw and keep it in the refrigerator so I don't have to worry about a vegetable side dish for the next couple of days. I love to eat this all on its own for lunch. You can use half green and red cabbages. but I choose to use entirely red cabbage for this recipe. The cumin and the lime in the vinaigrette give the slaw a great flavor; I don't miss the traditional coleslaw. Not only is this a healthier alternative to traditional coleslaw, it is delicious.

 

1/4 cup olive oil (1.7 ounce)
1/4 cup fresh lime juice (2.0 ounce)
1 large garlic clove, minced (0.2 ounce)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Half of a medium-size red cabbage, cored and finely shredded (about 1:3.0 pounds)
1 jalapeno or serrano chili pepper, seeded and finely chopped
Large handful of fresh cilantro, chopped (0.5 ounce)

In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, salt and pepper until well blended. In a very large bowl, combine the cabbage, jalapeno pepper and cilantro. Toss in the dressing until well combined. Cover and chill for at least 4 hours.

Yield 6 to 8 servings

Fruit Salad with Honey-Mint-Lime Dressing

Fruit Salad with Honey-Mint-Lime Dressing
Adapted from Savory Sweet Life

Summer is approaching and I love the fresh fruits in season: strawberries, blueberries, blackberries, raspberries, melons, peaches, apricots, plums, etc. I came across this recipe from http://savorysweetlife.com/ early March when I was searching for a good fruit salad recipe. I made this for a party and it was a huge success. I replenish the fruit bowl twice. The fruits held up well even on the buffet table for serveral hours. This is the best fruit salad I have ever eaten. The honey-mint-lime dressing compliments the fresh fruits with the perfect balance of sweet and tart. Do not substitute lemon for lime and do not omit the mint. The mint is essential in this recipe, but not overpowering.

4-1/2 tablespoons lime juice (1.5 ounces)
4-1/2 tablespoons honey (1.8 ounces)
4-1/2 tablespoons brown sugar (1.8 ounces)
4-1/2 tablespoons finely chopped fresh mint
Two 16-ounce packages strawberries, cut into halves or quarters
One 6-ounce package blackberries
One 6-ounce package raspberries
Two 6 ounce packages blueberries
1 pound yellow peaches, nectarines and/or kiwis, peeled and thickly sliced and/or quartered

Combine the lime juice, honey, brown sugar and mint in a small bowl. Whisk together until well blended and sugar is dissolved. Set aside dressing in the refrigerator until ready to use.

Combine all the fruits into a very large bowl. When ready to serve, gently toss the dressing with the fruits and trasnfer to a large serving bowl.

Yield approximately 12 cups

TIP: The fruit salad will develop some dellicious fruit syrup overtime. I watched my son spooning all the syrup in his mouth when he was done eating the fruits. If you want to put that syrup into good use, drizzle over waffles, pancakes, oatmeal, ice cream, cake. Or use it for Italiian ice soda (add desired amount of syrup to unflavored carbonated water).

Martha Stewart's Favorite Egg Salad

Martha Stewart's Favorite Egg Salad

This recipe is adapted from Martha Stewart. I have my own version of a good egg salad sandwich, but have not been making it lately because I'm watching my cholesterol. My sister-in-law made Martha Stewart's version egg salad and it is now my favorite egg salad as well. Martha starts out with 10 hard-cooked eggs. She discards 8 of the egg yolks and replace it with one whole avocado. What a great idea! The avocado gives the richness and the creaminess to the egg salad after most of the egg yolks are discarded.

Avocado is a much healthier alternative to the egg yolks with essential nutrients, such as fiber, potassium, Vitamin E, B-vitamins and folic acid. Martha still keeps 2 of the egg yolks for flavor. I have already made this twice and really love it. The egg salad will keep for a few days without the avocado going brown which is another amazing thing. I like to eat this for breakfast, just toasting one multi-grain bread (5 grams of fiber) and spreading a portion of the egg salad on top and eat it like an open-face sandwich. So satisfying and delicious!

The next time I make this egg salad recipe again, I'm thinking of adding some fresh chopped chives and tarragon. I'm sure that will be good too.

10 hard-cooked egg whites (from large-size eggs)
2 hard-cooked egg yolks (from large-size eggs)
Half of a large-size avocado, mashed
Half of a large-size avocado, diced
3 tablespoons Best Foods brand light mayonnaise OR Veganaise Brand Dressing and Sandwich Spread (1.5 ounces)
1 tablespoon fresh-squeezed lemon juice (0.5 ounce)
1 teaspoon Dijon mustard (0.2 ounce)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, roughly chopped egg whites and egg yolks using a pastry cutter or two knives. Lightly toss in the mashed and diced avocado.

In a separate small bowl, combined the mayonnaise, lemon juice, mustard, salt and pepper until well blended, using a fork. Add the mayonnaise mixture to the egg mixture and gently toss everything together until combined, using a spatula.

Transfer to an airtight container and keep refrigerated.

Yield 6 servings, approximately 145 calories per serving (excluding bread)

Sugar Snap Peas with Shitake Mushrooms

Sauteed Sugar Snap Peas with
Shitake Mushrooms

1/2 pound fresh shitake mushrooms, stems removed and thickly sliced
1 pound sugar snap peas, strings removed
1/4 teaspoon plus additional 1/2 teaspoon salt, separated
1 teaspoon chopped fresh thyme OR 1/2 teaspoon dried thyme

In a small saucepan. bring about 4 cups of water to a boil. Add the sugar snap
peas and bring back to a boil. Reduce heat to medium and continue to cook for about
2 minutes. Immediately drain and rinse under cold water several times to stop the cooking. Drain and set aside.

Meanwhile, heat about 1 tablespoon olive oil in a nonstick skillet over
medium-high heat. When skillet is hot, but not smoking, add the shitake mushrooms and 1/4 teaspoon salt. Continue to cook, stirring frequently, until mushrooms are golden brown and dry, adding more olive oil if needed.

Add the sugar snap peas, 1/2 teaspoon salt, and thyme. Continue to cook stirring frequently until sugar snap peas are crisp tender, about 2 to 3 minutes. Transfer to a serving dish.

Yields 2 to 4 servings

Roasted Asparagus

Roasted Asparagus

I love asparagus. My favorite way to prepare asparagus is either oven-roasting or grilling. Oven roasting brings out the sweetness and full flavor of the asparagus. Oven roasting is another one-pan cooking which makes prepping and clean up so easy. Forget about cooking asparagus in water or steaming. Once you tried these oven-roasted asparagus, you will never want to boil or steam again.

1 pound medium- to large-size asparagus, ends trimmed
1 tablespoon olive oil or garlic infused garlic oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 450 degrees. Position oven rack to the middle position of the oven.

Arrange asaparagus in one layer on a shallow-rimmed baking sheet. Drizzle with
oil and give asparagus a good toss using your hands to evenly coat the asparagus. Sprnkle salt and pepper over the asparagus and give another toss to evenly coat
the asparagus.

Bake for about 8 to 12 minutes, depending on thickness of the asparagus. Asparagus should be slighly wrinkled, a little browned, and fork tender, but not overcooked.

Yields 2 to 4 servings

Middle Eastern Rice with Turkey and Beans

Middle Eastern Rice with
Black Beans and Garbanzo Beans

The original recipe is posted on http://allrecipes.com/Recipe/Middle-Eastern-Rice-with-Black-Beans-and-Chickpeas/Detail.aspx. After reading 190+ positive reviews, I decided to give this recipe a try. The original recipe posted for 1 quart of chicken broth for 1 cup of basmati rice which was questionable. Either I reduced the broth as most reviewers did or increase the quantity of rice. Since I like my rice dry rather than wet, I decided to increase the quantity of rice. While the original recipe is delicious as written, I decided to add in other spices to give more of an authentic flavor I'm accustomed to tasting when I eat at our favorite Middle Eastern restaurant. This is a very simple healthy recipe, very aromatic and budget-friendly. This recipe also makes an enormous quantity, but I don't mind. I just don't have to cook for a few days. I'm thinking of even replacing one can of black beans for one can of lentils the next time I make this dish, which will be soon. This recipe can be made a day in advance and probably be great served as a party buffet side dish
as well.

For the Rice
2 cloves garlic, finely minced
2 cups brown basmati rice. washed well and drained
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 teaspoon ground cayenne or to taste
1 teaspoon salt
Two 14-ounce cans Swanson brand 33% less-sodium chicken broth
AND add enough cold water to measure 5 cups

For the Ground Turkey
1 small onion, finely chopped (about 4 to 5 ounces)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground black pepper
One 1.25-pound package of ground lean turkey

Two 15.5-ounce cans garbanzo beans, drained and rinsed
Two 15.5-ounce cans black beans, drained and rinsed
1/2 cup finely chopped fresh cilantro (0.7 ounce)
1/2 cup pine nuts, toasted (optional)

Cooking the rice: heat about 1 tablespoon of olive oil in a large saucepan over medium heat until hot, but not smoking. Stir in garlic and cook for about 30 seconds or until it starts to turn brown. Stir in the rice, cumin, coriander, cloves, cinnamon, salt and pepper. Continue to cook and stir for about 3 to 5 minutes, adding a little more oil if necessary until rice starts to get toasty. Add the chicken broth/water. Bring to a boil. Cover, reduce heat to low heat and cook for 45 minutes or all liquid is absorbed and rice is cooked.

Cooking the turkey: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot, but not smoking Add the onions. Cook and stir until the onions starts to turn brown on the edges, about 5 minutes. Add the cumin, coriander, cloves, cinnamon, nutmeg, salt and pepper and continue to cook for 30 seconds or until fragrant. Add the turkey and continue to cook, breaking up the turkey to small pieces. Continue to cook until turkey becomes browned.

Add the garbanzo beans and black beans to the turkey and cook until thoroughly combined and beans are heated through. Remove from heat. Add the hot rice and cilantro. Gently mix everything together. Transfer to a nice platter or casserole dish. Sprinkle with pine nuts.

Yields 8 servings or 12 to 16 side dish servings

Steamed Egg Custard Dessert

Steamed Egg Custard Dessert

Unlike traditional baked custard or flan, steamed egg custard is light and silky smooth. To achieve the silky smooth texture, the custard is strained through a fine sieve before steaming. The temperature of the water is very important. The water must reach a boiling hot temperature; then the heat is reduced to low so that the water will have very little bubbling activity while the custard is steaming. Covering the custard cups with plastic wrap during the steaming process is also important so that the custard will not puff up like a souffle. I tend to crave for this style of egg custard from my childhood memory. Sometimes I eat this egg custard for a quick nourishing breakfast before my workout at the gym.

4 large eggs (about 7.2 to 7.7 ounces)
1/2 cup organic evaporated cane juice (3.5 ounces)
2-1/2 tablespoons 100% maple syrup (2.6 ounces)
2 cups reduced fat milk (16 ounces)

Nuk eggs by emerging eggs in very hot tap water for about 1 minute.

Heat milk in the microwave for 1:30 minutes at high power or until hot, but
not boiling.

In a large bowl, whisk the eggs, evaporated cane juice and maple syrup until blended. Gradually add the hot milk to the eggs and whisk until blended and evaporated cane juice is dissolved. Strain custard through a fine sieve into a large measuring cup or large pitcher with a pourable spout. Distribute the custard among 6 custard cups or ramekins (about 4.7 to 4.8 ounces per cup). Cover each cup with plastic wrap. I like to use the "stretch-tite" brand plastic food wrap.

In a large, deep pot with a lid, fill the pot with 1 inch of water. Place a steamer rack at the bottom of pot. Bring water to a boil. Lower heat to low (simmering water with very little gentle bubbles) and place the custard cups on steamer rack. Can steam in
2 batches if all 6 custard cups cannot fit in the pot at one time. Cover pot with lid and steam 13 to 14 minutes. Custard will be set and slightly jiggly in the center, but will firm up as the custard cools. Let custard cool to room turemperature, about
2 hours. Do not remove the plastic wrap while custard is cooling to prevent custard from shrinkage on the sides and forming a skin on top. Can adjust plastic wrap if the plastic is concaving into the custard during cooling. Store custard in the refrigerator; recover with clean plastic wrap.

Custard can be eaten room temperature or chilled.

Yields 6 servings
About 189 calories per serving

Ground Turkey with Peas

Ground Turkey with PeasMurghi Ka Keema

This recipe is adapted from Madhur Jaffrey's Quick and Easy Indian Cooking. This dish is quick and easy to prepare, hence the title of this book. While a pot of brown rice was cooking for 45 minutes, I was preparing the ingredients for this recipe. By the time the rice was done cooking, this dish was already cooked. I had extra time to cook 3 eggs, over-easy and wash most of the dishes before sitting down to dinner. I will definitely make this dish again, especially on nights when I don't know what to cook and want to cook something healthy, fast, and budget-friendly. The peas can be substituted with lima beans, green beans, corn or garbanzo beans.

3 tablespoons olive oil (0.7 ounce)
1-inch stick cinnamon
4 cardamom pods
2 bay leaves
1 small onion, finely chopped (4 to 5.3 ounces)
3 large cloves garlic, finely minced (0.5 ounce)
2 teaspoons finely grated fresh ginger (0.4 ounce)
One 1.25-pound package lean ground lean turkey or ground chicken
1/4 teaspoon ground turmeric
1-1/2 teaspoons store-bought garam masala
1/4 teaspoon ground cayenne pepper or to taste
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1-3/4 cup frozen peas (7 ounces)
2 tablespoons fresh lemon juice (0.8 ounce)

Heat a large skillet on medium-high heat until hot, but not smoking. Add the oil to the hot skillet. Tilt the skillet so the oil collects to one side of the pan. Add the cinnamon stick, cardamon pods, and bay leaves to the oil. "Fry" for a few seconds or until cardamon pods starts to pop. Lay the skillet flat down on the burner. Add the onion. Stir and fry until the onion pieces turn brown at the edges, about 1-1/2 to 2 minutes. Add the garlic and stir for a few seconds. Add the ginger and stir for another few seconds. Add the ground turkey. Increase heat to high heat; stir and fry until the turkey is cooked through and broken up into small pieces, aobut 4 to 5 minutes. Lower heat back to medium-high heat and add the turmeric, garam masala, cayenne pepper, salt and black pepper. Stir and fry for a few seconds and then add the peas and lemon juice. Continue to cook for another 2 to 3 minutes, stirring frequently. Discard the cinnamon stick, cardamom pods and bay leaves before serving.

Serve with brown basmati rice.

Yields 3 to 4 servings

Roasted Garbanzo Beans and Grape Tomatoes

Roasted Garbanzo Beans and
Grape Tomatoes with
Smoked Paprika

The original recipe is from Bon Appetit posted on http://www.epicurious.com/recipes/food/views/Roast-Chicken-Breasts-with-Garbanzo-Beans-Tomatoes-and-Paprika-242113. This is a great recipe which I have made a few times already, but I also love eating the beans and tomatoes all on its own with brown rice. It's so healthy and the flavors are so complex with the smoked paprika, cumin and cilantro. So today, I decided to roast the garbanzo beans and tomatoes without the chicken and it is equally as delicious! If you can't find smoked paprika, substitute with one chipotle pepper in adobo sauce (canned). Either one will give a nice smoky flavor to the dish, only the chipotle pepper will make this dish spicy. I have tried using both kinds and I don't mind using either one.

1/4 cup olive oil (1.7 ounces)
4 large clove garlic, finely minced (0.6 ounce)
1 tablespoon smoked paprika OR 1 chipotle pepper in adobo sauce
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Two 15.5-ounce cans garbanzo beans, drained and rinsed
One 16-ounce package whole grape tomatoes
1/2 cup chopped fresh cilantro (0.7 ounce)

Preheat oven to 450 degrees and position rack in the center of the oven.

In a small bowl, combine the olive oil, garlic, smoked paprika, cumin, salt and pepper. Mix thoroughly until well blended.

In a separate large bowl, combine the garbanzo beans and tomatoes. Add the
olive oil mixture and cilantro. Toss everything together with a spatula until well combined. Transfer to a large rimmed baking sheet and spread beans and tomatoes out in one layer.

Bake for 20 minutes. Great eaten with cooked quinoa, couscous, brown rice, or
whole-wheat orzo pasta.

Yields 2 to 4 servings