Red Lentil Tacos

I LOVE these tacos. I just love them from first to last bite. And I'll always help myself to a second one.

In fact, I will always opt for red lentil tacos instead of meat filled ones. They are spicy, creamy like beans (which lentils are) that just fill the bill when you want a great, healthy taco.

If you like the consistency of refried beans, give these a try.

Red Lentil Tacos                                                   Serves 4

1 tbsp olive oil
1 cup finely chopped onion
1 clove garlic, minced
1/4 tsp salt

1 cup dried red lentils, picked through
4 tbl of chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
2 tsp paprika
1 tbl ground cumin
3 tsp salt
4 tsp black pepper

2 1/2 cups vegetable or chicken broth

8 crunchy taco shells
shredded lettuce
chopped tomato
shredded low-fat cheddar cheese
sour cream

1. In a large saucepan or skillet over medium-high heat, heat oil; add onion, garlic, and salt and cook until onions begin to soften, about 3-4 minutes.

2. Add lentils and spices to pan. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth, and bring mixture to a boil. Reduce heat to low, cover and simmer until lentils are tender (and most of the liquid is gone), 25-30 minutes. Uncover lentils and cook until mixture thickens a bit, 6-8 minutes.

3. Spoon 1/4 cup lentil mixture into each taco shell. Top with chopped tomatoes, shredded cheese, shredded lettuce, a teaspoon or two of sour cream, and hot sauce, not necessarily in that order. Get a napkin and a fork, because things are going to get messy.

Calories calculated using Sparkrecipes Calculator: 101 calories per serving (does not include calories for shells, lettuce, tomato or cheeses)

Grilled Butterflied Spicy Lamb

These are a perfect main dish to make any time  It is spicy and juicy and who doesn't love grilled lamb? Anyone? I thought so...

Enjoy!

Grilled Butterflied Spicy Lamb Fillets                  serves 4

2 lamb necks

1/4 c oil

2 cloves garlic

1 tsp cumin

1 tsp coriander powder

1 tbl chili power

1 tsp salt

1/2 tsp paprika

1/2 tsp garlic salt

2 tbl honey

1. Make a paste from the oil, honey and spices. Cut your lamb necks into two pieces and then slice lengthwise almost all the way through (like a hot dog). Coat meat on both sides with spicy paste. Cover and let marinate 2 hours to overnight. 

2. Heat up your grill to medium heat. Oil the rack and grill lamb 22-27 mins, turning halfway through. Get a nice char on these bad boys spicy rub, it tastes delicious.

3. Serve hot and enjoy with a big side of veggies like grilled asparagus or grilled eggplant. 

Calories Calculated using Sparkrecipes Calculator: 170.3 calories per serving

Light Tiramisu

Having a group of ladies coming over today, I opted for something light but sophisticated to serve.

For a delicious dessert that is perfect for an adult get together-this is it.

Light Tiramisu                                               Makes 6 servings

1/2 c espresso, room temp
2 tbl rum
1 tbl brandy
2 eggs, room temp
1/2 c sugar
1/2 c mascarpone cheese
8 oz Cool Whip Topping
12-3 inch lady-finger cookies
1 oz bitter-sweet chocolate
unsweetened cocoa (for dusting)
12-3 in lady-finger cookies (Optional)


1. Mix together espresso, rum and brandy, set aside.

2. Separate the eggs. In an electric mixer, beat the egg whites with a pinch of salt until soft curls form. Beat in 4 tbl of sugar, until egg whites form stiff peaks. Scrape the whites into a small bowl. Wash the mixer and beaters.

3. Beat the egg yolks with 3 tbl of sugar until they stiff and light colored. On low, mix in the mascarpone until mixture is lump free. Mix in Cool Whip, then the egg whites until fully incorporated.

4. In your individual serving dishes, scoop a heaping soup spoonful of the mascarpone cream into the bottom of each dish (using only half of the total mixture).

5. Take your lady fingers, two at a time, and submerge them into the espresso mixture for 5 seconds or until soaked. Squeeze them slightly until they stop dripping and lay over the cream.

6. Shave the bitter-sweet chocolate over the cookies until they are moderately covered. Spoon the remaining cream over the cookies in each serving dish.

7. Top with remaining lady finger cookies, or simply finish each dish with a light dusting of cocoa powder.

Calories calculated using SparkRecipes Calculator: 290 calories per serving.

Mom's Fried Chicken

I know. I know. There are probably a million recipes for "Mom's Fried Chicken" out there in that vast sea of the internet, but this is the chicken I grew up with. This is the recipe of warm hearts and tummies.

And in my opinion; is the best, non greasy, perfectly moist, EASIEST fried chicken out there.

Mom's Fried Chicken

2 lbs of FROZEN, boneless chicken pieces, 4-6in long
1 c all purpose flour
2 tsp salt
3 tsp pepper
1 tbl garlic powder
2 tbl onion powder
2 tsp "Pappy's Spice" (Optional, if used reduce salt to 1 tsp)

1. Mix all the dry ingredients in a resealable ziplock bag, mush it around a bit to combine all the spices. Add half the frozen chicken tenders and coat well with flour mixture. Let set for 5 mins.

2. In a wide, deep frying pan, heat up 1/2 in of vegetable oil on medium heat.

3. Add chicken tenders to the hot oil, leaving a bit of room in between each piece (for turning).

  If you are using chicken BONE IN: Fry 15-10, 15 minutes one side, then flip and cook another 10.
  If you are using chicken BONELESS: Fry 10-15, 10 minutes one side, then flip and cook another 15.

Fry until golden brown of course.

4. Turn down the heat to low and cook chicken an additional 10 minutes to insure they are fully cooked all the way through. You could check each tender with a meat thermometer, but that is impractical for such small pieces. Repeat the process until all chicken is cooked.

5. Drain on paper towels. Serve alongside a fresh spinach salad with pears and Parmesan cheese dressing.


Calories calculated using SparkRecipes Calculator: 189.9 calories per serving, calories do not include oil absorbed during frying.

Vegetable Korma

A delicious, healthy vegetable dish served in a creamy sauce. Add some tofu or paneer (Indian cheese) to bulk up the meal that is a main dish all in itself.

Vegetable Korma                                                                    Serves 2

1/2 c EACH chopped vegetables (cauliflower, green peas, green beans, red bell pepper, corn)
1 c paneer, cubed
3 tbl oil
1/2 tsp cumin seeds
3 green chilies, chopped
1/2 tbl ginger powder
1 tbl coriander powder
1/4 tsp turmeric
1 tsp crushed red pepper
2 bay leaves
1 cup milk or coconut milk
1/2 tablespoon cornstarch
1 tsp garam masala

Optional vegetables: cabbage, potatoes, mushrooms, carrots.

1. In a cup mix milk and cornstarch, set aside.
2. In a wok or deep pan add enough oil to shallow fry paneer until golden brown and crispy. Drain on paper towels.
3. In a saute pan, heat 3 tbl oil over medium heat. Add cumin seeds and heat until they crack. Add all the spices from chilies to bay leaves and stir for 1 minute.
4. Add the vegetables and mix well with the spices. cover and let them cook for about 10 minutes.
5. Mix in the fried paneer. Add the milk/cornstarch mixture and cook until the vegetables are tender.
6. Remove the pan from heat. Mix in garam masala.

Calories calculated using Sparkrecipes Calculator: 145.6 calories per serving

Homemade Tortillas (Roti)

Growing up in California, it is very hard to not appreciate the Spanish culture that has sprung up since the 1800's and the massive immigration of families, histories and foods that put in their deep roots.

Tortillas are my favorite staple. Something that I have to have in the kitchen at all times.

I love them as wraps, crunchy chips, crispy tostadas, sprinkled over soup, sopping up sauce from a curry...the uses are limitless.

Being the frugal girl that I am, I decided to finally attempt making these soft bad boys myself. It was a fun and scary evening.

After I had that childlike prideful moment of “look what I made!” I realized how easy these were to make and more flavorsome to boot!

I will definitely be investing in a tortilla press this year. Not that I mind my irregular tortillas, they still taste great.

Homemade Tortillas (Roti)                               Serves 4

2 cups all-purpose flour

1/2 tsp salt

3/4 cup warm water

1 tbl vegetable oil

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding flour or water if needed. Let rest for 10 minutes.

2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.

3. In a large nonstick skillet lightly coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until light brown spots appear and they puff up slightly. Remove from the pan and keep warm. Repeat process with the remaining dough.

Calories calculated using Sparkrecipes Calculator: 258.4 calories per serving.

Chai Banana Fritters

If someone asked me earlier what a fritter was, I couldn't tell you. But after going to the fair and seeing people just raving about how yummy they were I decided to try my hand at it.

I had to look it up. Thanks Wikipedia! :A fritter is any kind of food coated in batter and deep-fried.

Ok...sounds like a doughnut...sounds like sweet and sour pork...sounds like fish and chips from a restaurant... I have been eating "fritters" for a long time and didn't even know it!

In my fritter experiment I had some ripening bananas on my shelf so I went with banana fritters. But that sounded too plain so I threw in my favorite spice combo: Chai. I also don't stay restrained to keeping the food whole, as traditional fritters are. I mashed these bananas up for a uniform flavor.

Result: These reminded me a lot of Chinese doughnuts, but better! Chai Banana Fritters melt in your mouth with a fresh taste from the bananas on a sinful backdrop that only fried food gives.

Chai Banana Fritters                                            Serves 4, 4 fritters each
                                                                                                   Time: 20 mins

4 medium ripe bananas (black on the outside and mushy inside is perfect)
1 c flour
1/4 tsp cinnamon
3/4 teaspoon baking powder
2 chai tea bags, open bags and empty contents
1 tbl sugar
1 teaspoon of salt

Oil for frying
2 tbl sugar for rolling

Optional:
2 tbl coconut milk+1 tbl flour for added sweetness, roll in coconut shavings.
Caramel sauce, topping
1 tbl hot chili powder

1. Mix dry ingredients in a small cup or bowl.
2. Mash bananas into a pulp; I left mine a bit chunky. Mix four into bananas until you get a thick batter. 
3. Heat vegetable oil in a deep pan or wok (about 2 in) to medium heat. To make sure that your oil is hot, drop a quarter teaspoon from the batter in the oil, when it sizzles your oil is ready.
4. Using a tablespoon or a cookie scoop, scoop batter and drop 3-4 spoonfuls slowly into hot oil. Fry and turn until golden brown. Drain on paper towels.
5. Repeat until batter is gone. You will make approximately 10-12 fritters depending on the size spoon you are using. Roll warm doughnuts in sugar or dust with confectioners sugar. 
 

Serve with your favorite ice-cream or enjoy alone.

Calories Calculated using Sparkrecipes Calculator: 245.1 calories per serving. This calculation is made with the assumption the reader will roll the fritters in sugar, it does not include calories of oil absorbed during frying. 

Spinach and Pistachio Kofta

A crunchy take on the soft and tender fried paneer. This is a classic recipe that I have seen many bloggers retell since there is not much to the recipe. 

I added spinach since paneer is a cheese and I LOVE spinach and cheese combinations. 

And, I added Pistachios after I saw a few bloggers adding ground almonds and peanuts to their recipes. I figured pistachios are a soft nut like the other two and it sounded right together with cheese and spinach.

 

The combination of all three ingredients went so well together. The gravy was rich and the added crunch of the pistachios with the soft paneer was simply sublime.

I am so happy with this recipe. Not only is it filling, but it's healthy too!

I am most pleased because this recipe leaves a lot of room to come back and play with different flavor combinations to make another (different), healthy dinner, delicious.

Spinach and Pistachio Koftas                                       Serves 4

For Koftas

1 package of paneer, crumbled
1/2 c frozen spinach, thawed and squeezed dry
2 tbl finely chopped pistachios
1/4 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp Kitchen King
1/2 tsp garam masala
2 tbl flour
2 tbl fine breadcrumbs (optional)
Oil for frying

1. Crumble the paneer on a wide plate, top with remaining ingredients, except breadcrumbs and oil; mix until combined.

2. Take a handful of mix at a time and create 5-8 balls, formed tightly. Roll in breadcrumbs if desired.  As I tried both techniques, breadcrumbs and without, and the balls tasted the same either way. The only difference is, the ones coated in crumbs were much more uniform in color.

3. Heat up a wok or fryer and deep fry koftas for 5-8 minutes or until golden brown. Drain on a paper towel.  

For Curry

2 tbls oil Oil
3 whole cloves
1/2 tsp ground cinnamon or 1 in stick
1 tsp cumin seeds
3 cloves garlic, minced fine
1 onion, chopped
1/2 can chopped tomatoes or 2 whole tomatoes chopped
1 tbl salt
1/4 tsp turmeric
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp Kitchen king
1/2 tsp Garam masala
3/4 c milk (I used 1% fat) 
1 tbl chopped pistachios (Garnish)

1. In a wide saute pan, heat up the oil and add the cumin seeds, cloves and cinnamon, let cook on medium until aromatic and cumin seeds begin to pop. 

2. Fry the onion and garlic until onions are tender and slightly brown. Coat well with the sweet spices.

 

3. Add the tomatoes and the remaining spices; mix well. Let vegetables cook for 5 minutes or until tomatoes fall apart. 

4. Slowly add the milk to the curry until thoroughly mixed. Add the fried koftas, coat in the curry sauce; cover and let simmer on low for 10 minutes. Curry will thicken quickly, add more milk to reach desired consistency. 

  

5. Serve koftas and curry over herbed rice, garnish with chopped pistachios. 

Calories calculated using Sparkrecipes calculator: 158.5 calories per serving. This count does not include calories included if eaten with rice or oil absorbed while frying. The calculation was also made with the assumption the reader is using breadcrumbs.

Peach Cinnamon Rolls

A fresh swirl of peach in every cinnamon soft bite.

Peaches

1/4 c sugar
3-4 small peaches, skins removed

Rolls

3/4 cup milk

1/3 c melted butter

2 1/2 teaspoon yeast

1/3 c sugar

1 teaspoon salt

2 eggs

3 1/2-4 c wheat flour

Filling

1/4 cup butter

1/3 cup brown sugar

1/4 cup natural sugar

1 tsp cinnamon

1/2 tsp nutmeg, fresh grated or ground

Instructions

1. Chop up peaches, throw out the pits, and cook in a saucepan over med-low with sugar for 10 minutes or until peaches are soft and fall apart. Set aside to cool.

2. Heat milk (either in a sauce pan or microwave) until milk begins to simmer- add butter. Let cool until at warm temperature (about 120˚).

3. In a deep bowl, add milk mixture, yeast, and sugar. Let sit for five minutes to let the yeast do it's work. Add 3 1/2 cups of flour, salt, eggs, 2 tablespoons of the cooled peaches- mix until combined. Add the remaining flour, 1/4 cup at a time until the dough forms a nice ball and pulls away from the bowl. Turn out the dough onto a clean surface and knead the dough until smooth and elastic- at least eight minutes.

4. Grab a clean separate bowl, lightly spray the dough with cooking oil and place in a warm draft free spot until dough has doubled in size (around an hour and a half.)

5. Turn the dough out onto a lightly floured surface and roll out into a 10 by 14 rectangle.

6. Rub room temperature butter over entire surface and cover with sugar and spice mixture. Top with cooled peaches-reserve 2 tablespoons of peaches for glaze.

7. Carefully roll the dough into a log, some peach filling may want to fall out, just tuck it back in. Cut into 12-16 1 inch thick pieces. Place pieces, cut side down in a sprayed 9x13in pan. Cover with a clean towel and let rise in a warm place for another hour or until rolls are the size you like.

8. Preheat the oven to 350˚ and bake 20-25 minutes until cinnamon rolls are golden in color. Let cool slightly then slather on your favorite cream cheese glaze mixed with remaining cooked peaches.

Calories calculated using Sparkrecipes Calculator: 262 calories per roll (out of 12)

Eggplant Rice

This is a simply simple recipe to mix up your regular rice routine.

I have become a really big fan of eggplant recently now that I know how to use it. Before it was this scary purple vegetable (which was strange in itself) that no one I knew would eat regularly. Now I buy 2-3 every shopping trip, I can't imagine not eating them!

The eggplant cooks down into a sort of tender blob that tastes perfect with the flavorful rice.

Added bonus- it's a sneaky way to eat your veggies.

Eggplant Rice                                                 Serves 4

Rice

1 c Basmati rice
1 1/2 c water
salt to taste

Eggplant mixture

1 tbl oil
1 tsp mustard seeds
2 cloves
3 green chilies, chopped
1 red onion, chopped
1 tsp garlic paste
1 tsp ginger paste
1 tomato, chopped
1 American eggplant, diced into cubes
1 tsp chili powder
1/8 tsp turmeric powder
1/8 tsp nutmeg, ground
2 tsp coriander powder
salt to taste
coriander/cilantro leaves (garnish)

1. Cook the rice in the microwave on med-med/high for 15-18 minutes or until all the water is absorbed. meanwhile make the eggplant mixture.
2. In a saucepan over medium heat, heat the oil then add the mustard seeds and cloves. Let them heat up until they pop and you can smell their aromas. Add the onions and chilies, fry until onions are soft and slightly pink in color.
3. Mix in the garlic and ginger paste, cook for another minute stirring occasionally.
4. Add the remaining spices, tomato and eggplant to the pan, mix well and cover with a lid. Let vegetables cook, stirring occasionally until eggplant is soft and tomato has broken down.
5. Add the cooked rice to the pan, mix to combine evenly, cover with the lid. Keep rice hot in the pan until ready to serve.
6. Garnish with fresh coriander/cilantro leaves if desired.

Calories calculated using Sparkrecipes Calculator: 104.7 calories per 1 cup serving

Leek and Chickpea Curry

I have never had leeks before. I bought them just for that fact. 

If YOU have never had leeks before, then I think you will be pleasantly surprised at their taste and, in this curry. You never can go wrong making a curry out of the vegetables you have on hand.

The flavors meld. They compliment.

If you are thinking 'curry,' that must be spicy! It's only as spicy as you want it to be. I like things with a good kick, but also have deep flavors that keep your tongue busy with each bite as it recognizes all the spices you add. A curry combines these two food loves in one.

Curry doesn't mean just spicy. It means a lot of things. But, as it was explained to me, curry usually is defined as anything cooked with water. Read this interesting wiki definition if you want to get some more ideas. Think about it this way. If you like to curl up with a warm bowl of soup on a chilly day, a curry gives you just that.

This will be my first of many curries I hope to post on this blog. I won't post about regular curries; that you can Google, but the ones I put my own spin on.

Leek and Chickpea Curry                                        serves 4

2 tbl vegetable oil or ghee
1 onion, diced
3 cloves garlic, chopped
1 in ginger, peeled and chopped
2 leeks, trimmed. Here is a helpful video how to prepare leeks for us beginners
2 c cooked chickpeas, 1 can
1 medium potato, peeled and cubed
1 tsp EACH ground cumin, ground coriander, salt, garam masala, tumeric
1 tbl EACH chili powder, Kitchen King (available in Indian, Punjabi, Pakistani stores)- KK is optional
1/2 can chopped tomatoes
1/2 can coconut milk
water 
coriander/cilantro, fresh, chopped

1. In a saute pan, heat the oil and on low saute onion, garlic, ginger and leeks for 5 minutes, letting leeks and onions sweat.
2. When leeks and onions are tender, add all the spices listed, mix well and let cook another 5 minutes.
3. Add chopped potato, tomatoes, coconut milk and one cup of water. Mix well. Bring to a boil and let simmer on low for 30 minutes, stirring occasionally and adding more water if necessary.
4. Garnish with fresh coriander, serve with wheat tortillas, wheat pita bread or rice.

Calories calculated with Sparkrecipes calculator: 241 calories per serving. *Does not include calories of anything served alongside (tortilla/rice)

Quick Apple Cheese Danish

I made this danish on a whim after craving something sweet that would also use up my purchase of too many apples and puff pastry. Result of my whim? LOVE! I simply love this recipe over and over again. I have made this danish about four times now in the last two months. It's addicting. REALLY addicting. 

If you love: Lemon, Cheese, Apples, Cinnamon, or Pastry, this danish will hit the spot in a fraction of the time it would take to make a complicated old fashioned one. 

As for the 'cheese' part of this danish, there are two kinds hidden in here, cream cheese and cheddar. I got the idea of adding the cheddar because I recently heard some people love a slice of apple pie with melted cheddar cheese on top! This is not 'cheesy' in that way, but sweet and tart from the baked apples and lemon. 

Quick Apple Cheese Danish                                   Makes 8 slices

                                                                                            
1/2 package of puff pastry (8oz/250g)
1/2 c cream cheese
1 whole lemon, small
4 tbl granulated sugar
1-2 apples, any kind-the more tart, the better
2 oz? cheddar cheese (I measured by eye and used a piece the size of my thumb, thus the '?')
1/4 tsp ground cinnamon + a dash
1/8 tsp ground nutmeg + a dash
salt
1 tbl white flour for dusting
1 egg

1.  Pre heat the oven to 420F or 220C OR whatever your Puff Pastry Package says to bake at! Line a cookie sheet with parchment paper or foil. Take out your puff pastry out of the refrigerator and leave on the counter to soften while you make the filling.

Put 1/2 cup of cream cheese in a bowl, mix in 2 tbl of sugar, and zest of entire lemon. Cut lemon and add juice of one half, save the other half for later. Grate the cheddar cheese and join with the cream cheese, add a dash of cinnamon and nutmeg. Combine until mixture is creamy and soft. Salt to taste.

 2. Cut your apples in half and core; I like to cut a 'V' shape out, it's quickest. Then peel the skin and slice to make arches, rainbows, semi-circle, crescents, etc...  I do not recommend you peel first then core, as the apple will be slippery and you may hurt yourself.



































3. Place slices in a container, cover with remaining 2 tbl of sugar, cinnamon and nutmeg. Mix and set aside. You can add the juice of the other half of your lemon if you want. Set aside.

4. Sprinkle flour on the work space and roll out puff pastry into a roughly 15x10 rectangle. I rolled my puff pastry the length of my cookie sheet and then as wide as it would go. I mean, you're smart people, you can figure it out without using a ruler. Just eyeball it. Don't make it complicated.

5. Using your thumb, start from the side and mark in on the left then right, measure down and mark on both sides of the pastry, cut a diagonal obtuse angle and remove. I scored a little to make my angles as even as possible. You want to end up with sort of a head in the center.

Then using your thumb again for measurement, cut diagonal lines all the way down the pastry. You can cut off the tips of longer braids, but that is just wasteful and the pastry looks good no matter what.

6. Carefully spread your filling down the middle of the pastry and layer the apple slices on top.

Now, Braid! 

Fold down the top pastry flap, then fold one side over the filling, alternating each side to make a pretty braid.

7. Move your danish carefully to your prepared pan. Mix an egg and give the whole thing an egg wash to make it golden brown. Bake 20-25 minutes.

8. Enjoy warm for breakfast or as dessert with a scoop of vanilla ice cream on the side.

Calories calculated using Sparkrecipes Calculator: 282 calories per slice

Turkey, Quinoa and Pear Stuffed Cabbage Rolls

Most of the recipes that I come up with are inspired by two questions: "What haven't I eaten in awhile?" and "How haven't I prepared that food yet?"

Answers: Cabbage and Cabbage rolls.

Most cabbage rolls I searched for are just plain rice with some red sauce on top (boring!) I mean for an international dish (every country seemed to have their own version of the cabbage roll), there was very little variation).

I knew I wanted to use my leftover turkey from Thanksgiving, especially in a way that was subtle and not so overly turkey. I'm sure a lot of you are tired of preparing Thanksgiving leftovers always in the same way.

So, I thought I'd approach this conundrum as: "how would I stuff a turkey?" and just turn it inside out! Voila the Turkey, Quinoa and Pear Stuffed Cabbage Roll was born.

Turkey, Quinoa and Pear Stuffed Cabbage Rolls

1 c uncooked Quinoa                                                              Serves 4
2 c vegetable broth
1 head of Cabbage, approx 12 leaves
1/2 c yellow onion, diced
1/2 c turkey, chopped or shredded
1 zucchini, shredded
1 small pear, peeled, cored, diced
1 tbl garlic paste or 1 clove of garlic finely minced
1/2 tsp oregano
1/4 tsp marjoram
1/8 tsp ground sage
salt & pepper

Optional:
1 c marinara sauce
1/4 c mozzarella cheese

 

1. In a medium sauce pan, pour in your vegetable broth, bring to a boil. Take out a large pot and fill with water, bring to a boil too. Pour quinoa into the vegetable broth, reduce to simmer and cook 15 minutes. Turn off the heat, fluff with a fork and let cool. (I put my whole pot in the freezer for 5 minutes to speed up the process).

2. While Quinoa cooks, take apart your cabbage leaves and drop into your large pot of boiling water for 1-2 minutes; just enough to soften them. Let dry on paper towels and trim (see picture below). Preheat the oven to 350F.

Trim the spine of the leaves to make them flexible to roll. Just a little trim off the top is good.

3. In another saucepan, add a little olive oil. Sautee onions for 1 minute. Add turkey and garlic, cook for another 2-3 minutes. Add shredded zucchini and pear; sautee until water is absorbed out; pear and zucchini are tender. Season with spices.


4. Mix in quinoa with the vegetable-turkey mix, salt and pepper to taste.

Spoon about 2-3 tablespoons of the mixture into the cabbage leaves and wrap like a burrito. Place into a casserole dish seam side down. Top each roll with a little marinara sauce and a sprinkle of mozzarella cheese.

scoop

roll

place

5. Cover with a lid or with foil and cook for about 35-45 minutes- or until tender. Note: I would omit the sauce next time, the flavors kind of clashed in this dish or maybe I'll be creative and use a mushroom sauce instead. Sauce or not, it's really up to you. It was very good either way.

Calories calculated using Sparkrecipes Calculator: 270 calories for 4 rolls

The health benefits of this meal are awesome.

Quinoa is one of the best foods I could have ever stumbled upon. It goes well with anything and is power-packed with nutrients. Not to mention- it's wheat and gluten free! This mega grain contains ALL the essential amino acids (making it a great food for vegans and vegetarians). No wonder South American Natives called this food "the gold of the Aztecs". It is also high in Vitamins B2, E and fiber.

Cabbage is also a nutrient dense food. I've been trying to incorporate more and more cabbage into my life lately for that very reason. Cabbage is known for it's phytochemicals, which contain powerful anticancer glucosinolates. It is high in Vitamin C, B6, potassium, folic acid, magnesium, manganese and calcium!

Zucchini-Carrot-Potato Latkes

I have stated before that I am not a big frying person. I don't like the idea of spluttering hot oil just asking to burn me if I make a mistake. But there are certain food that I will take a risk for.

The Veggie Latke is one. I LOVE these little potato pancakes and thanks to my BHG's magazine inspiring me, added shredded carrots and zucchini and it made them even more amazing.

Try these next time you want a warm lunch and have friends over.

Zucchini-Carrot-Potato Latke           Serves 4

4 small russet potatoes, shredded
1/2 small onion, shredded
1 zucchini, peeled and shredded
2 carrots, peeled and shredded
1 scallion, sliced
2 eggs, slightly beaten
1/3 c bread crumbs
1/2 tsp salt
1/4 tsp pepper

1. Combine shredded vegetables (potato-carrots) in a thin, clean cotton dish towel or a double wrapped piece of cheesecloth. Squeeze out as much liquid as you can (this makes some muscle, recruit a show-off man that happens to me lurking around the kitchen).

2. Empty contents into a bowl, mix remaining ingredients. Take out a shallow frying pan and pour in 1/4 inch vegetable oil in the bottom. Heat until hot, 375F.

3. Using your hands, form golf ball sized balls of the vegetable mix and gently place into the oil. It's important not to overcrowd the pan or it will reduce the cooking oil's temperature resultingin: uneven browning, more oil absorption of the latkes due to longer cooking, and the latkes may stick together if touching. Don't cook more then 3 to 5 at a time. Flatten each one with the bottom of a slotted spatula. Cook 3 minutes on one side, turn once and cook an additional 2 minutes for the other side until golden brown.

4. Remove with a slotted spatula to a plate with paper towels to drain. Repeat with remaining mixture.

5. Serve with sour cream and garnished with chives if desired (I highly desire it).

Calories calculated using Sparkrecipes Calculator: 219 calories for 3 lakes. Note: Calorie count does not include the oil absorbed when cooking or garnish.

Flourless Peanut Butter Cookies

I really should call this recipe, my "2^5th Power Peanut Cookies."

The other day I felt like baking and was taking requests, someone in my family asked me for peanut butter cookies AGAIN. I love that my family love my baking and wants them again and I admit, peanut butter cookies are great, but I really dislike making the same thing over and over again.

So, with permission for creative license, I decided to make gluten free peanut butter cookies with ganache toppings.

Yum!

Flourless Peanut Butter Cookies                 Makes 24
adapted from Women's Day

2 cups creamy peanut butter
2 cups packed light-brown sugar
2 eggs
2 tsp baking soda
2 tablespoons peanuts, coarsely chopped

Ganache
1⁄2 cup heavy cream
1 cup bittersweet
chocolate chips
Garnish: chopped peanuts



1. Heat oven to 350ºF. Beat peanut butter, brown sugar, eggs and baking soda in large bowl until smooth and blended. Stir in chopped peanuts.

2. Drop rounded tablespoonfuls 2 in. apart, onto ungreased baking sheets. use the back of your spoon to slightly press cookies down. Bake, one sheet at a time, 10 minutes or until cookies are puffed and slightly golden. Cool 5 minutes on baking sheet; remove to wire racks to cool completely.

3. Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. Or fill a squeezable bottle with ganache and drizzle, sprinkle with peanuts, then drizzle again.

Note: If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature. Ganache will take a few hours to set up. It's best to let them sit for 4+ hours then serve.

Calories calculated using Sparkrecipes Calculator: 237 calories per cookie