TheVegFusion.com

TheVegFusion.com: October 2012

Wednesday, October 31, 2012

Mini Cherry Cobblers

Mini cherry cobblers are always a big hit at parties. This recipe is very easy to make; it's quick and satisfying.




Prep time: 5 minutes
Mini Cherry Cobblers
Bake time: 14-18 minutes

Serves:  five 
Level: very easy recipe

Ingredients:
One 21 ounce can cherry pie filling
One tbsp melted butter
Two tsp cane sugar
Two tsp brown sugar 
1/8 tsp ground cinnamon
One 4.5 ounce can of refrigerated buttermilk biscuits, separated as five pieces

Directions:


  1.  Divide the pie filling among five ungreased 6-oz ramekins or custard cups. .
  2. Top each custard cup with a biscuit and brush with butter.
  3. Combine sugar and cinnamon then sprinkle over the biscuits.
  4.  Preheat the oven to 375 degree and let it bake for  for 14-16 minutes. Make sure the biscuits are brown - that's how you know they're done.
  5. Now, Garnish  with cherries or vanilla ice cream.
I  always look for quick and simple desserts recipe. These mini cherry cobblers are easy to make, and everyone will love them.  I would recommend to use  Roland wild swedish lingonberries  instead of regular cherry pie fillings.

Enjoy!












Labels: , , , ,

Monday, October 29, 2012

Spice of the Week: Garlic

Spice of the Week: Garlic



Chances are you’re already familiar with garlic to a certain extent, but you might not know all of the benefits garlic has to offer beyond its flavor.  Garlic can help to reduce cholesterol and unhealthy fats, and it also contains an anti-bacterial agent which can give your immune system a boost. So garlic tastes great and helps to keep you healthy!
Garlic & Sesame Spinach



Photo courtesy of Food Network


Toss Spinach in hot, garlicky oil for a cleansing and delicious dish.

Cooking Difficulty Level: Easy
Cooking Preparation Time: 10 Minutes
Serves: 4


Ingredients:



1   
Tsp
Olive Oil
1   
Clove
Garlic, pressed
1   
Lb.
Spinach Leaves
Salt & Pepper to Taste
1   
Tsp
Sesame Seeds

How to Prepare:
1.            Warm oil in large skillet over medium-high heat. 
2.            Add garlic and stir until lightly browned, about 45 seconds. 
3.            Add spinach (do in two batches if necessary) and toss until just wilted, 2 to 4 minutes. 
4.            Season to taste with salt and pepper. Sprinkle with sesame seeds.

Tips:
You can add sliced cherry tomatoes for added color and freshness.

Check out these other great recipes, all of which use garlic.

Labels: , , , , , , , , , ,

Wednesday, October 24, 2012

Spaghetti squash

There are many different types of squash, some of which are common, and some are harder to find. Spaghetti squash is a little harder to find than some other types of squash. .I have never seen this squash in the supermarket. spaghetti squash has a mild flavor and when combined with some simple ingredients, it's extremely tasty. This squash can be hard to find, but I was lucky enough to have a neighbor who grows it; she gave me some.

Prep time: 5 minutes
Spaghetti Squash
Bake time: 20-30 minutes
Serves:  2-3
Level: very easy recipe
Recipe type: AO = Antioxidant ,
DF = Dairy Free,
GF = Gluten Free,
HF = High Fiber, 
 J = Jain,
 LS = Low Sugar
 V Vegan
Ingredients: one spaghetti squash
sea salt and cracked pepper to taste or cinnamon and sugar

Directions: cut the squash into 2 pieces. Apply oil all over the squash so it cooks evenly. 

Once it cooks take a fork and peel the squash - it will break apart into spaghetti strands. 
Garnish with salt,pepper and lemon.
or Sprinkle with cinnamon and sugar for a unique great taste. 
Enjoy the goodness of fresh flavourful food naturally.

Tips:  Cut into 4 pieces to make it easy to bake in a toaster oven. Try  Indian spices like curry masala for a different flavor.
I would be very happy to learn different squash recipes from my readers. Please feel free to comment.

Labels: , , ,

Monday, October 22, 2012

Spice of the Week: Ginger

Spice of the Week: Ginger


Ginger is used in a wide variety of recipes. This root is used in a wide variety of breads, vegetable dishes, rice and bean dishes, and even some drinks. In addition to adding a great spicy flavor to the recipes it’s used in, ginger also has some great medicinal benefits. It aids digestion and can help to ward off a cold.
If you’d like to start cooking with ginger, check out the following recipe!

Masala Chai Tea










Chai  is the drink offered everywhere in India. No doubt it is a little bit habit-forming, but it is great way to start the day. It has antioxidant proprieties and gives relief from the common cold and allergies. Different varieties of this tea are available and the recipe below is more for black tea. I like Tetley Tea bags which are good to use. You can also find many different kinds of tea leaves in Indian grocery stores. Fresh ginger and Lemon grass and/or fresh mint can give a very nice flavor and punch to the taste. This recipe will also work with soy milk.


Preparation Time: 10 Minutes
Serves: 2


Ingredients:

1
Cup
Milk
1
Cup
Water
1
Pinch
Tea Masala
2
Tea Bags
2
Tsp
Sugar

 Directions:

  1. Mix all of the ingredients.
  2. Bring to a boil.
  3. Let simmer for a few seconds. 
  4. Chai is ready and tastes great with biscuits!
Tips:

  • Tea Masala is a mix of 2 Tbsp Dry Ginger Powder & 2 Tbsp Cinnamon and Cardamom Powder with a pinch of black pepper.  
  • If you mix ingredients together you can store the mixture in a jar and use as needed.

Take a look at these other great ginger recipes:

Labels: , , , ,

Wednesday, October 17, 2012

My Dream Food Label

My Dream Food Label was just published in New York Times by Mark Bittman. Mark Bittman is an Op-Ed Lead Food columnist at the NY Times.

He has just proposed a new Food Label:


See a bigger version of this label here.

I totally agree with him on the subject of food labels. Food label NEEDs to be changed. Obesity in this wealthy country (USA) means we are doing something wrong.


I really applaud Mark Bittman on writing this article and suggesting a change in food labels.

According to him "I want something that allows me to make a fast but enlightened choice." I like his suggestions for food labels by numbers and colors. Our Nutrition facts are displayed in a way that are confusing and over informative at times. We need a simple system to cut down on confusion over the nutritional value of the food we eat.

What do you think - leave a comment below.

Labels: ,

Halva- sherra

Halva is a great traditional dessert that almost every Indian loves. Halva is nourishing, and it's a "feel good" food. This recipe is very dear to me because it is associated with memories of my father.
My father loved to make and eat halva. As a 9 year old i used to help him in kitchen, so making halva was actually my first cooking lesson.

 Prep time: 5 minutes
Cook time: 10-12 minute
Serves:  4-6
Level: very easy recipe
Recipe type: , DF = Dairy Free,
 J = Jain,
 V Vegan

Ingredients:
3/4 cup whole wheat flour add 1/4 cup cream of wheat
1/2 cup drawn butter or ghee or canola oil for vegan recipe
3 cups water
1/2 cup of brown sugar and /or add jagr i(healthy calories) 
several slivered almonds
several strands of saffron
2 tbsp golden raisin
1/4 tsp of ground cardamom powder

Directions:
In a saucepan add 3 cups of water add saffron and sugar or jagri and bring it to a boil.and set it aside.
Roast flour mixed with cream of wheat with butter or oil in a heavy pan  till it turns golden brown.
It's a good idea to to add raisins to the flour while roasting. Golden raisins will turn plump once the flour is roasted.
Once it is roasted add the boiled water and mix well.cook on low heat for 2-3 minutes or until it thickens. Keep stirring slowly till it thickens to prevent sticking.
Cover and cook for two more minutes. The ghee or oil will start separating on the side.
Empty the mixture into a serving dish and Garnish with cardamom and slivered almonds.

Tips:To save yourself some trouble,you can make the cream of wheat mixture in advance. Once the mixture is ready it can be placed in a glass bowl and microwave for 4-5 minutes. This will help to keep the mixture from sticking to the pan. 
Drawn butter can also be made in microwave.I explained the process in my morning class in which I gave instructions on making it for Sunday breakfast.  My students were very happy with results and taste.

Labels: ,

Monday, October 15, 2012

Spice of the Week: Cumin

Spice of the Week: Cumin




Cumin is widely used in Indian cooking, and it’s one of the main ingredients in allspice. This grayish brown seed has a strong heavy odor, and a bitter taste. Cumin is also known for its medicinal benefits. It helps to promote digestion by stimulating gastric juices, and it’s often used to treat colds, sore throats, and various types of stomach problems.
If you’ve got some cumin in your spice collection and you’d like to put it to good use, check out this recipe for Mung Dal with Spinach
Mung Dal with Spinach

This recipe is packed with protein and vitamins. It is quick, easy and tasty. It is eaten with Roti and Rice.

Cooking Preparation Time: 30 Minutes     
Cooking Difficulty Level: Medium
Recipe Type: Vegan & Gluten Free
Serves: 3-4



Ingredients:

1   
Cup
Mung Dal
3   
Cups
Water
1/2
Tsp
Cumin Seeds
1   
Tbsp
Coriander Cumin Powder
1/2
Tsp
Astofedia
1/2
Tsp
Turmeric
1   
Tbsp
Oil
1   
Medium
Tomato, cut & cubed
1   
Small
Green Chili
Salt to taste
Lemon Juice
Cilantro to garnish
1   
Bunch
Spinach, washed & chopped finely
2   
Shallots or Fresh Garlic
1   
Small
Piece of Fresh Ginger or Ginger Powder
1   
Small
Onion, cut & cubed


How to Prepare:


1.             Wash split mung beans (Dal) thoroughly. Set aside to soak for about an hour. 
2.             Once soaked, add beans to three cups of water in a pan. Bring to a boil on high heat and let it simmer on low heat for 15 minutes.
3.             In a separate pan, heat the oil.  Add astofedia, cumin seeds, onion, chopped garlic and spices.
4.             Then add the chopped spinach, salt, ginger, chili, coriander and cumin powder and fry for 4-5 minutes.
5.             Add tomato and lemon juice. Mix the boiled Dal with fried spinach mixture in the pan.
6.             Let it simmer for few more minutes. 
7.             Garnish with cilantro and serve it hot.
8.             It works very well as soup or curry with rice. Enjoy!

Looking for more great recipes that use cumin? Take a look at these recipes.

Labels: , , , ,

Wednesday, October 3, 2012

Ridge gourd -Turia with split mung Dal

This a basic easy recipe for the healthy meal. It is easy and quick and fulfilling.


Ingredients:
3-4  cups of washed,cubed turia or ridge gourd,
 1 cup split moong dal aka green gram washed and soaked  for two hours  
1 tsp lemon juice or you may use diced tomatoes
2 tbsp ground coriander (dhaniya powder) and cumin (Jeera) powder
1/4 tsp turmeric powder
1/2 tsp red chili powder or cayenne pepper 
2 tbsp oil
1 tsp fresh cut ground ginger
1 tsp green chili diced or paste or Cayenne pepper
salt to taste
Directions:

In a saucepan on medium heat add oil. 
Add cut turia and saute for two minutes.
Add soaked mung dal and stir.
Once it starts sizzling add all the spices (except lemon juice or tomatoes) and half a cup of water.
Mix it well. cover and let it cook for 3-4 minutes.
Stir occasionally.
Check to see if dal is cooked  by pressing a kernel between your thumb and forefingers.Once it is cooked dal will change color.
 Add lemon juice or cut tomatoes.

Tips: this recipe can be done as a semi liquid by adding a little more than 1/2 cup water and cook for 3-4 minutes more.

Enjoy with indian bread ( roti), Pita Bread, Tortilla, and rice.


Prep time: 5 minutes
cooking time:  10-12 minutes
Serves:  3-4
Level: very easy recipe
Recipe type: AO = Anti-Oxidant ,
 DF = Dairy Free
,GF = Gluten Free,
HF = High Fiber,
 HP = High Protein,
 J = Jain,
 LS = Low Sugar
 V = Vegan

Labels: , , ,