Original Creations

Couscous Salad with Sauteed Greens & Pumpkin Seeds

Original Creations, Salads, vegan, Vegetarian 7 Responses »

Feb 282013

Couscous salad with sauteed greens and pumpkin seeds

What an incredibly useful plant the pumpkin is. It gives us the flowers to make fritters with, the tender leaves can be briefly cooked and used in salads or back home, my grandma makes the tastiest “al kanij ta waangun” ( pumpkin leaves and baby eggplants). Then, when Halloween is around the corner, we bring the pumpkins home and make them into Jack o lanterns, or make pies and soups. And when carving those pumpkins we save up the seeds to either roast or dry up and store to use later.

Pumpkin was not my favorite vegetable to eat, unless my mom cooked it in a spicy sauce, which she often did. However, I loved the dish made with its greens and also loved the fritters made from its flowers. Having said that, the most favorite part of the pumpkins for me was the seeds. And it still is.

There is a bond that establishes when you roast a batch of pumpkin seeds and sit together to eat them. You pick the nutty, salty seeds one by one and either chew it with its shell on or painstakingly peel it to reach to the meaty nut inside. Which ever way you eat your pumpkin seeds, it makes for lasting memories.

My sisters and I would carry roasted pumpkin seeds in the pockets of our Pheran along with some walnuts and almonds for snacks – to be munched on while we played for hours in snow or while we watched the local cricket team play a game. The cricket watching was mostly eye candy [9 fielders, 1 wicket keeper, 1 bowler, 2 batsmen = a Lot of ~~guy~~ eye candy].

Now now, Don’t get distracted.. we are not talking about those guys. Today we are talking about the pumpkin seeds and why they are so good for us. Yes they are high in calories, BUT I don’t bother about that when I know that :-

Pumpkin seeds have phytosterols, these are compounds that that have been shown to reduce levels of LDL cholesterol. They also contain L-tryptophan, which helps with good sleep. They are a great source of zinc, making them a natural protector against osteoporosis. They are alkaline-forming seed and contain good quality protein.

Some studies have shown that pumpkin seeds prevent kidney stone formation, reduce inflammation for arthritis without the side effects of anti-inflammatory drugs.

Need more? How about they just taste so so so so good ? And so is this recipe of Couscous Salad with Sauteed Greens & Pumpkin Seeds. It is Power food, to say the least.

Do check the recipes from Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Minnie at thelady8home.com , Casey at Sweetsav .

Couscous Salad with Sauteed Greens & Pumpkin Seeds

Ingredients

1/2 C cooked whole wheat Couscous
1/4 C chopped kale
1/4 C bean sprouts
1/4 C purple cabbage
1/4 C braising Vegetables (or a mix of any green leafy vegetables)
2- 3 Tbs chopped carrots
salt and pepper to taste
1 tbs balsamic vinegar
1 tsp oil
1 Tbs pumpkin seeds
Romaine lettuce leaves to serve (optional)

Instructions

Heat the oil and add in carrots to sautee for a bit.
Add in the cabbage and sautee some more
Add in the braising vegetables, and the kale and cook until they turn a deep shade of green. Add in the bean sprouts, salt, pepper and balsamic vinegar.
Mix to combine and now add in the couscous.
Mix well, turn off heat.
Add in the pumpkin seeds and serve in romaine lettuce cups.

Notes

I used carrots to balance out the tartness from vinegar, those can be substituted by peas. The taste of this salad depends largely on the quality of the produce, so use the best you can ( organic highly recommended) as there isn't much to help it out if the basic greens are not tasty.

http://www.spiceroots.com/2013/02/couscous-salad-with-sauteed-greens-pumpkin-seeds/

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Kiwi Mulberry Pomegranate Mixed Fruit Chaat

Healthy choice, Original Creations 17 Responses »

Oct 192012

It has been a very busy month. The tween turned into a ~~teen~~ tornado. And we have been busy redoing the room from a baby pink and lavender to a royal turquoise and lilac. The furniture is more teenager like and so are the room accessories. She is excited and so am I. I had thought it would be a daunting experience because I wouldn’t be ready. But it has turned to be a great joy. A whole new person is emerging right in front of my eyes and I suddenly have a new friend, interesting and refreshing take on the world, and just an adorably good girl. ( well mostly)

My life has a fresh new perspective because of this young new person. I am eternally thankful and grateful to have her in my life. We have the regular broody teen moments, but I think we will survive!

For today’s Power foods blog group we had the Kiwi. It is one of my daughter’s favorite fruits. She loves things that are a little tangy. I came up with the idea of healthy, filling Kiwi Mulberry Pomegranate Mixed Fruit Chaat for her and me to spend a Friday morning eating and just going over the plans for the first sleepover party in her new room! She is Excited.. Me ? well you know how it is!

Kiwis have an abundance of vitamins and minerals and provide a wide array of nutrition benefits. It is naturally fat free as well. They help in increased iron absorption, have been known to boost the immune system and have phytonutrients that help the body protect against some cancers. It a great thing to eat if you are pregnant as it provides 10% of the required daily folic acid.

38 Power Foods blog group focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all come up with recipes, stories, articles to encourage eating nourishing food.

Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Casey at My Sweet and Savory; Minnie at TheLady8Home

These amazing women have been powering through the power foods week after week and I always look forward to their posts. I learn a lot from them and have learned a lot about my food on this journey.

Kiwi Mulberry Pomegranate Mixed Fruit Chaat

Ingredients

2 peeled kiwi fruits
1 apple
1/4 C pomegranate seeds
1/4 C dried mulberry (add raisins or any other berries)
1/2 tsp chaat masala
1tbs shelled pistachios
Himalayan pink salt (you can use any salt)
1/4 tsp Cayenne powder

Instructions

Chop / slice the kiwis and the apple. Toss everything together.
Mix, check the seasoning and devour.
You can also add some cilantro for another layer of flavor.

http://www.spiceroots.com/2012/10/kiwi-mulberry-pomegranate-mixed-fruit-chaat/

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Pan Grilled Snapper with Orange Sauce

Fish, Healthy choice, Non vegetarian, Original Creations 5 Responses »

Oct 122012

Refreshing orange. Buttery fish. Aromatic Rosemary. Seductive Garlic. Crunchy Zucchini. A touch of salt & one Simple Clean Tasting Dish. Most of the times the best tasting foods are really that simple. These are the kind of dishes that keep me hooked to cooking. Simple ingredients are never boring.

For this weeks power foods blog group we have the Citrus! Yes – The things you need to peel and eat or juice up. Refreshing, full of Vitamin C – Citrus. It is said that one orange fulfills your daily requirement of Vitamin C. Need more reasons? They provide you with a a great amount of folate and potassium. And when you are done eating the fruit, make a nice marmalade out of the organic peels.

Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Casey at My Sweet and Savory; Minnie at TheLady8Home

These amazing women have been powering through the power foods week after week and I always look forward to their posts. I learn a lot from them and have learned a lot about my food on this journey.

Pan Grilled Snapper with Orange Sauce

Ingredients

4 fillets of snapper
1 C orange juice
Salt to taste
1 tsp fresh rosemary chopped
1 tsp garlic chopped
1/2 tsp blackpepper
1/2 tsp honey
oil to spray
1/2 tsp olive oil/butter

Instructions

Heat up a flat griddle and spray some oil on it
Sprinkle salt and pepper on the fish and tap with your fingers.
Place the fish fillets skin side down and cook until the skin crisps up
Carefully turn the fillet to cook on the other side.
While the fish is cooking, heat up a medium size pan.
Add butter/oil and cook the garlic. Now add the orange juice and let it simmer until it reduces in volume. About 3 minutes
Add the honey and the rosemary.
When the fish is cooked, place in a plate and drizzle the sauce over the top
For this dish I cooked the zucchinis on the same griddle as the fish with just a touch of salt and a spray of oil.

http://www.spiceroots.com/2012/10/pan-grilled-snapper-with-orange-sauce/

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Baked Acorn Squash with Goat Cheese Salmon Mousse

Healthy choice, Original Creations 7 Responses »

Sep 212012

As we are nearing the end of summer, one can’t help but marvel at the harvest that is in the Farmer’s markets. Fall is nature’s way of saying, you toiled hard, enjoy a while and think of the long winter days with courage and strength. I think it is nature’s way of providing us hope that we will overcome.

For this week’s 38 Power foods blog group, we have the winter squash. A powerhouse of nutrients like the Vit B6, Vit C, potassium, Folate to name a few. I made the baked acorn squash with goat cheese salmon mousse. And I made the Salmon mousse with my favorite Dill and Garlic Chevre. It is one of my favorite cheeses from the Haystack Moutain Goat Dairy.

Who is we all ? The following wonderful people who make nourishing food and talk about it on their blogs. Do check what they have come up with this week. Also, If you are a blogger and love the idea of being part of the 38 power foods, we would love to have you join us. Contact: Mireya(at)myhealthyeatinghabits.com for details.

Jeanette at jeanetteshealthyliving ;

Martha at Simply Nourished Living ;

Mireya at Myhealthyeatinghabits ;

Alyce at More time at the table ;

Casey at My Sweet and Savory;

Alanna at Kitchen Parade Veggieventure;

Minnie at TheLady8Home

Baked Acorn Squash with Salmon Mousse

Ingredients

1 Acorn squash
1 salmon fillet
1tsp lemon juice
1/2 tsp roasted cumin powder
2 green onions chopped (greens included)
2 thai green chilies chopped
3 tbs goat cheese with dill
3 tbs fat free yogurt
a little salt if needed

Instructions

Cut the squash into two and bake in a 400*F oven for about 25- 30 minutes (keep it cut side down)
Once the squash is cooked and browned , remove from oven and allow to cool.
Poach the salmon and let it cool. Once it is cool to touch blend with a pinch of salt in a mixer.
In a bowl add the cumin, goat cheese, yogurt, green onions and chilies and add the Salmon in.
Fold it all in and add the lemon juice and mix.
To serve - put the mousse in the cooked acorn cups and serve with a light salad of watercress and radishes.

http://www.spiceroots.com/2012/09/baked-acorn-squash-with-goat-cheese-salmon-mousse/

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Brussels Sprouts and sprouted Moong Salad

Appetizers, Healthy choice, Lamb, Original Creations 13 Responses »

Jul 272012

It’s Friday and we are on another episode of our 38 Power Foods Blog group.

Jill and Margo at Saucy Cooks;

Jeanette at jeanetteshealthyliving ;

Martha at Simply Nourished Living ;

Mireya at Myhealthyeatinghabits ;

Alyce at More time at the table ;

Sarah at everything in the kitchen sink;

Casey at BookCase foodie

Bambi at adobodownunder

What can I say about this vegetable. We had a hate love relationship. I loved how cute they looked, but when I got some for cooking , thinking they were just small cabbages, I was in shock. Lets just say they shocked me with their smell.

But I was not to give up on them so easy, because they look adorable and I am such a softie when a veggie looks so adorable. I discovered that I enjoyed them best when they were oven roasted, with a touch of balsamic and some himalayan salt. Delicious! Here is a very healthy salad I love making - Brussels Sprouts and Sprouted Moong Salad

Brussels Sprouts and sprouted Moong Salad

Ingredients

1/2 C sprouted moong
1/4 C stewing lamb pieces - precooked ( I like them lightly boiled but you can roast or stir fry as well)
1/2 C Brussels sprouts halved
a dash of balsamic vinegar ( I used a Tsp.. you can use more or less)
a pinch of Himalayan rock salt. ( use any salt. I had some so used it)
1/2 tsp oil + 1/2 tsp oil
1 tsp fresh mint chopped
1/4 tsp black pepper crushed
1/2 tsp of chopped thai green chilies
1/2 C of spring onions chopped

Instructions

Pre-heat oven to 400 *F
Place the brussels sprouts in a single layer on a baking sheet. Drizzle 1/2 tsp oil and vinegar over the sprouts and gently toss to coat. Sprinkle some salt and mix it in as well.
Roast for 20 minutes turning once. They would be done when they are nicely browned.
In a pan, add the other 1/2 tsp oil and saute the green onions, add the precooked lamb,the pepper and cook until the onions get a shine on them and wilt just slightly.
Now add in the brussels sprouts from the oven, and mix and add the pepper.
Just before serving add the moong beans, fresh mint and adjust seasonings.

http://www.spiceroots.com/2012/07/brussels-sprouts-and-sprouted-moong-salad/

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Nimbu Paratha and Parathewali Gali

Breakfast, Original Creations, Street Foods, Vegetarian 15 Responses »

May 292012

Nestled in the buzz called Chandni Chowk, right next to Dariba, the shopping haven for traditional jewellry and saris, is the Parathewali Gali. The epicurean grandness of the very rich Paratha manifests at the Parathewali Gali in Old Delhi. Yes, there is an exclsuive street named after a dish, which is dotted with shops making and selling parathas. Some of the shops in this street are more than a century old.

So what is a Paratha you may ask. The answer is not simple . It can be a multilayered, griddle fried bread. It can be a pan fried bread stuffed with various ingredients, it can also be a stuffed bread shallow fried in oil/ghee or like in parathewali gali’s case -Deep fried in ghee!

The menu at one of the shops in Parathewali gali: and the Paratha wala

On my last visit to India, I went shopping with my friend Dee . We stopped here for lunch. We spent hours looking at hand crafted silver jewelry in Dariba and trying on a few pieces, like this beautiful choker style silver necklace:

And finally bought a few intricately detailed miniature Tablas and sighed over the miniature dholki.

After a fun shopping experience it was time to enjoy some old Delhi food. Parathewali gali was a natural choice. Not only is it a culinary destination because of its history, it was highly reommended by Dee herself. That was not something I would take lightly. Dee’s Mom makes the ultimate parathas. Crunch on the outside, flaky and compltely stuffed on the inside. And her mango pickles? Oh I can write a book on those, If only I had the words.
During our online conversations before I went to visit, Dee had told me about a new paratha that was on the menu at the gali. The Nimbu paratha.

Lemon in a paratha? Now that was something I just had to try. And try we did. The lemony tangy pucker your mouth while eating paratha was quite an experience. We both shared one of those, but couldn’t eat more than that. It was way too tangy. We both agreed that it would have been more delicious if it was not all that tart. Since we were in the parathewali gali and had many more options to choose from, we ordered another one of a different flavor to share and some lassi to beat the heat.

However, the kick of eating the Nimbu paratha was quite memorable. And when one of my Facebook Foodie groups decided to have a Recipe challenge on Parathas, I just knew that I had to try and make it. This time around Ms know it all Google had no help for me. The search results came up with no recipe for a nimbu paratha. Hmm.. So I was on my own afterall.

If you do try this recipe, do let me know if you liked it or if you made any changes. And If you point the hat tip towards me, I would appreciate it.

Nimbu Paratha (Lemony Flaky pan fried bread)

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 2 Parathas

Serving Size: 1

Nimbu Paratha (Lemony Flaky pan fried bread)

Ingredients

1 tbs shredded ginger
2 green chilies
1 tbs cumin
1 tbs coriander seeds
1/4 C washed and drained cilantro
1/4 tsp citric acid crystals (nimbu ka phool ) (optional)
1/4 tsp salt
1/4 tsp anardana powder (pomegranate seed powder)
3 tsp lemon juice
Ghee to fry
Paratha dough for 2 parathas

Instructions

Dry roast the cumin and coriander seeds and pulse in your spice grinder for a coarse powder
Add the rest of the ingredients into the bowl of a food processor and pulse it to a coarse paste like texture

Take a griddle/ pan and set it to heat up at medium
Now take a golf ball sized dough and roll it out slightly, ensuring to keep the edges very thin
spoon out half the masala mixture and put it in the center of the dough circle
lift up the edges and bring them together and pinch to seal
with the palm of your hand, flatten this stuffed ball of dough and roll out.
Put some ghee on the griddle and then place the rolled out paratha on top to cook.
Repeat the same process with the other side.
Best eaten with plain yogurt or lassi

Notes

The cooking style of this paratha is slightly different. I have tried to stay close to the parathewali gali style cooking, but couldn't bring myself to deep fry these.

http://www.spiceroots.com/2012/05/nimbu-paratha-and-parathewali-gali/

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