Monthly Archives: December 2010

Happy New Year

Happy New Year to Every One!

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Chickpeas with Spinach

Ingredients

  • 1 tablespoon oil
  • ½ cup red onion sliced
  • 1 cup chopped tomato
  • 1 15 oz can chick peas drained and washed
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 4 oz baby spinach
  • About ¾ cup water
  • 2 tablespoons milk
  • Salt to taste

Method

  • In a covered sauce pan add oil and when it’s hot add onion and fry until golden brown
  • Add chopped tomatoes and cook for about 4 minutes
  • Add garam masala, chili powder and cook for another 2 minutes
  • Add chick peas, water salt and cover and cook until the gravy thickens
  • Add spinach and cook for another 2 – 3 minutes
  • Add milk and cook for another minute
  • Serve warm with rice or chapattis

Spinach Salad in Yogurt

 

Ingredients

  • 6 oz baby spinach washed and cleaned
  • 6 oz red onion
  • 2 cloves garlic
  • ½ teaspoon cumin seeds
  • 3 dried red chili each broken into 2 pieces
  • 1 strand curry leaves
  • 2 teaspoons oil
  • 1 cup yogurt
  • Salt and ground black pepper

Method

  • Chop onion into thin slices
  • Add oil to a skillet and add onion and fry until transparent
  • Add garlic and fry until both onion and garlic are lightly browned
  • Add cumin seeds, dried red chili, curry leaves and fry on a low flame for about 1 minute
  • Add spinach to the skillet and mix with the onion and cook until lightly wilted
  • In a serving dish add yogurt.  Add the cooked spinach to the yogurt and mix well
  • Season with salt and black pepper (black pepper it optional)

Apple & Cranberry Strudel

 

Ingredients

  • 1 green apple (like granny smith apple)
  • ½ cup fresh cranberries
  • 2 teaspoons butter
  • 3 tablespoons dark brown sugar
  • ½ teaspoon cinnamon powder
  • 1 sheet puff pastry

Method

  • Preheat oven to 425°F
  • Peel and core apple and cut them into ½ inch cubes
  • Add butter to a skillet and when it start sizzling add brown sugar, apple and cook for about 2 – 3 minutes
  • Add cranberries and cook until apples and cranberries are lightly cooked but firm
  • Add cinnamon and mix well and cook for another 30 seconds

  • Roll out a sheet of puff pastry and spread over the apple-cranberry mixture.

  • Fold the edges and press with a fork and make slits on the top with a scissors

  • Add butter to a cookie sheet and place puff pastry on the cookie sheet and bake for about 25-30 minutes, until well risen and golden brown
  • Remove from oven and leave to cool on a wire rack
  • Serve warm with whipped cream or vanilla ice cream

Ground Almond Crusted French Toast

 

Ingredients

  • 3 eggs
  • 3 ½ tablespoons ground almond/almond meal
  • ½  cup milk
  • 1 teaspoon almond extract
  • 4  teaspoons castor sugar
  • About 6 slices of white bread
  • Extra ground almond/almond meal
  • Butter for skillet

Method

  • Beat eggs lightly
  • Add milk and mix well and then add ground almond and mix well without any lumps
  • Add sugar, almond essence and mix well
  • Soak bread in the egg mixture 30 seconds on each side
  • Sprinkle some ground almond on the bread and press lightly with your palm.  Flip bread over and do the same thing  to the other side  (this is optional only if you like more almonds)
  • Add butter to skillet and once it start sizzling, spread the butter evenly on the skillet with a small piece of paper towel
  • Place the bread on the skillet and cook until golden brown.  Turn to the other side and cook until golden brown

Bulgur for Brunch

This is a very healthy bulgur dish with brussels sprouts and tofu.

 

Ingredients

  • ½ cup uncooked bulgur
  • 1 ¼ cups water
  • 1 tablespoon canola oil
  • 1 medium carrot shredded
  • 1 ½ cups Brussels sprouts finely shredded
  • 2 cups finely shredded spinach
  • 5 oz tofu cubed
  • 1 tablespoons chopped walnuts toasted
  • 1 tablespoons flax seed toasted
  • 2 teaspoons feta cheese
  • Oil spray

 

Method

  • Wash bulgur thoroughly
  • In a covered saucepan, bring water to a rolling boil
  • Add bulgur and once it starts boiling lower the flame to very low and cover and let cook for about 10 – 15 minutes or until all the water is absorbed
  • Set aside
  • Wash the tofu and cut them into cubes
  • add oil spray to a cookie sheet and add tofu cubes and broil for about 15 minutes and then turn the tofu and broil again for another 10 minutes
  • set aside
  • Meanwhile in a skillet add oil and once it’s hot add Brussels sprout and shredded carrot and sauté for about 7 – 8 minutes or until crisp but done
  • Add cooked bulgur to the skillet and add broiled tofu, flax seed, walnuts, feta cheese and mix well
  • Season with salt and pepper