Weekend Herb Blogging #287 Round up

Its is always a gratifying experience to host Weekend Herb Blogging ,hats off to Haalo for continuing this fantastic event in to its fifth year. Here is the yummilicious round up the week :


Janet from The Taste Scape (Toronto,Canada) , put together simple,quick and easy Broccoli and Red pepper Stir Fry with Peanuts ,with julienned broccoli stems ,carrots and peppers flavored with Asian sauces ,served alongside quinoa.



Elly from Nutmegs ,Seven (Oxford) ,shared with us a fantastically delicious Apricot and Almond French Toast , prepared using incredibly attractive apricots and whole meal bread toast.


Tigerfish from teczcape - an escape to food ,sent us healthful Parchment-Steamed Arugula ,prepared by gently steaming arugula that helps certain nutrients and carotenoids be better absorbed in cooked than raw arugula.


Kristen of 'From Kristen's Kitchen To Yours' ,shared these appetizing roasted fingerling potatoes with fresh thyme and oregano.





Graziana from Erbe in Cucina (Italy) ,served up a super flavorful rice dish ,Paella parellada with coriander ,that makes a totally filling entree.


Pam from Sidewalk Shoes , delighted us with an aromatic lavender infused Honey Lavender Ricotta Ice Cream , a perfect summer treat.


Cinzia from Cindystar(Garda Lake ,Italy) , Insalata con quadrotti di frittata/Squared Omelet Salad , a nutritious egg and green vegetables dish that could fit as an entr�e, main course or just a quick summer lunch.


Anne from House of Annie(Kuching, Sarawak) , made this sweet coconut soup from Malaysia called Bubur Cha Cha , that has all the goodness of vibrant potatoes and tapioca pearls.


Debra from Bear Head Soup(Melbourne, Australia), sent us another sweet coconut soup ,Filipino style Ginataang ,with strikingly similar ingredients as Bubur cha cha.




Johanna from Green Gourmet Giraffe(Melbourne, Australia ) , prepared absolutely deliciousBanana Oat Hotcakes for brunch ,with a little help from her super cute toddler.


Haalo from Cook Almost Anything , cooked up yet another unique dish , using gorgeous Romano beans. Braised Romano Beans is prepared by smothering the flatbeans in rich tomato sauce and cooking until soft and tender


Finally for my entry, Tofu Parathas, Indian flatbread enriched with goodness of tofu and spices.

Be sure to tune in next week's WHB round up at Winnie's Healthy Green Kitchen

Weekend Herb Blogging #273 Round Up

The amazing food event that bring together bloggers around the world to share their unique delicacies, Weekend Herb Blogging, continues with Round up of 273th week as follows.


Featured Ingredient: Basmati Rice
Soma(Texas USA) of eCurry ,Vegetable Pulao.
Basmati Rice is a variety of long grain rice grown in mainly in the Indian Subcontinent; it is fragrant and delicate. The name means the fragrant or the perfumed one in Sanskrit.Basmati Rice is simple, and a quick recipe. Adding a few vegetables and spices is a good way to jazz up the plain old steamed rice at certain times and during special meal times.


Featured Ingredient:Rutabaga
Rachel of The Crispy Cook ,Rutabaga Souffle.
Rutabaga is a member of the Brassica family, closely related to the whiter, smaller turnip, but with a mellower flavor. Once stripped of its skin, the flesh is a pale golden color that deepens into a yellowy-orange when cooked.It is a great source of fiber and Vitamins A and C.Simple to bake and flavorful, Rutabaga Souffle is far tastier than plain mashed rutabaga.


Featured Ingredient: Lamb
Mimi(London,UK) of foodie and the chef , Lamb Provencal
This Lamb roast deserves a toast: a slow-roasted loin of lamb, infused with garlic & Proven�al herbs and served with pearl onion gravy.There is definitely something about lamb which makes one�s taste buds go wobbly, particularly if it�s slowly roasted to succulent perfection. As with other dishes for a Sunday lunch affair, simplicity and choice of ingredients are the key here. This recipe calls for top quality cut of tender loin from your local butcher.


Featured Ingredient: Salmon
Janet(Toronto,Canada) of Taste Space ,Blueberry Salmon Teriyaki Spinach Salad.A delectable salad with simple ingredients, with authentic Asian ingredients. Baby spinach is the base, and it is topped with sliced bell pepper for some crunch, blueberries for tart-sweetness and green onions for a bit of zip. The salmon teriyaki is plated on top and then balsamic vinegar is drizzled over top.


Featured Ingredient: Bell Peppers
Marija of Palachinka ,mouthwatering and vibrant Chicken Bellpeppers


Featured Ingredient: Blood Plums
Haalo(Australia) of Cook Almost Anything ,Upside down Blood Plum Cake. Haalo uses intensely colored and juicy flesh, Blood Plums.The plums are used raw and during the cooking soften and release all that lovely juice into the caramel base creating a rather decadent sauce to serve with the cake.


Featured Ingredient : Kaffir Lime leaves
Nilam(Indonesia) of Growin Kitchen , Opor Ayam.Opor uses loads of ingredients that refined and poached along with coconut milk and, of course, the chicken. Among the ingredients are kaffir lime (Cytrus hystrix DC.) leaves that give a distinctive tangy trait to the dish.


Featured Ingredient: Teff Flour
Winnie(New Paltz, NY) from Healthy Green Kitchen ,Blueberry Muffins with Teff Flour. These nutritious muffins are made with teff flour,teff is a tiny seed that is native to the Ethiopian highlands: it has been cultivated there for thousands of years. Nutritionally-speaking, teff is high in protein, calcium and iron: it is also gluten-free.


Featured Ingredient:Pumpkins
Cinzia(Garda Lake, Italy) of Cindystar, Pumpkin Gnocchi. The pumpkins used add more appeal and nutrition to the Classic potato gnocchi.


Featured Ingredient: Meyer Lemons
Joanne from Eats Well With Others , Meyer Lemon Bars .Sweet and sour ,these lemon bar will sure get your taste buds tickling.


Feature Ingredient : Edamame(baby soy beans)
Finally , my entry of serene green Vegan Edamame Burger with Red Pepper Hummus.


Thanks to all the participants for awe-inspiring contributions and Haalo for letting me host yet another delicious round up.

Weekend Herb Blogging #254 Round Up

I'm pleased to have hosted yet another round of Weekend Herb Blogging.Thanks to all the contributors for showing their constant support for the event.


Haalo of Cook Almost Anything(Australia) baked these creamy savory Swedish gratin - Jannson's Temptation,made with thin sliced potatoes(Rose Virginia or Rose Jersey) flavored with pickled sprats(a small marine water fish like the anchovies).


Claire of Chez Cayenne(Texas USA) put together the juicy,sweet,flaky Strawberry Pastry bites,as delicious as it sounds,these make perfect little desserts.



Simone of Briciole(North California) made this gorgeous brightRoasted Red pepper and almond dip using fresh batch of oven-roasted Round of Hungary peppers (a.k.a., pimento cheese peppers).



Tigerfish of Teczcape - an escape to food ,shared with us this hearty pasta dish infused with Celtuce,named after its unique characteristics of the celery-like stalk and the lettuce-like leaves. The "meaty" central stem is crispy and tender - almost similar to that of broccoli stem.And topped with succulent pan fried scallops.



Janet of Taste Space(Toronto,Canada) put the giant zucchini to perfect use in this serene green Creamy Zucchini and Basil Soup enhanced with richness of cashews and fragrant basil.



Marisa of The Creative Pot(South Africa) celebrates spring with this vibrant Baked Spring Risotto ,loaded with fresh fava beans and asparagus and hint of heat from dried red chillies.


Brii of BriiBlog in English(Valsorda - Garda Lake - Italy) baked this distinctive gluten-free Rice and Buckwheat chocolate cake with decadent chocolate and nut candy surprise.


Finally my entry of savory Thyme Olive oil Shortbread is different from usual with no saturated fats and almost no sugar,still every bit delicious and enjoyable with fewer fat and sugar calories.

Weekend Herb Blogging #225

Janet(Canada) of Taste Space,baked the Hearty Grain Filled Peppers ,adapted from a Health Cookbook ,the peppers are stuffed with well-seasoned wholesome bulgur ,and made more appealing with topping of fat-free yogurt and toasted pumpkin seeds.


Tigerfish of Teczcape,made a healthful Loofah Soup with Gingko and Mushroom.Gingko is a chinese herb and the Loofah vegetable which is also common in China,has appearance of cucumber,is soft and slimy like the bottle gourd.Loofah is an amazing healing food,a body cooler,that reduces phelgm and cleanses blood.



SE(USA) of Denufood preparedPasta with Tomato ginger sauce and Artichokes.The sauce has the extra kick of spice from ginger and chili powder.The frozen artichokes used are such big time savers.



PJ Ginger & Garlic of savored these rare Jerusalem Artichokes also know as Sunchokes.Research reveals these are not related in any way to the middle east or city of Jerusalem.Read the post for rest of the theory behind the name.To PJ these were cross between water-chestnuts, apples and potatoes in taste.Best enjoyed as simple stir-fry or in soups.



Graziana(Italy) of Erbe in Cucina (Cooking with herbs) presents a lunch menu with 20 appetizer,how yum is that.One of them featured is Fruit Brochette with Coriander ,a skewer that is fresh,juicy and cheesy.



Sra(India) of When My Soup Came Alive fixed a quick and nutritious dinner, Egg-Spinach Baked With Nut Crust with excellence of eggs,fresh leeks,spinach,cheese and a crunchy nut crust.


KC(Vancouver,Canada) of Kitschow cooked a warmingVegetable broth with brunoise vegetables and Jujube.Jujube are Chinese red dates,imparts a sweet flavor to the broth and provide all the benefits of a multi-vitamin pill.


Haalo(Australia) of Cook Almost Anything delighted us with yet another sensational dish, Viking Potato Gnocchi with Sage burnt butter.The Viking potatoes come in interesting shades of purple ,this particular kind was red skinned and pink fleshed.Making a perfect gnocchi requires some careful handling of ingredients,Haalo clearly explains that in her post.


Kalai(USA) of My recipes Dairy spread a generous amount of good food in her toasted sandwich,chunky and succulent Avocado Spread .


Finally my Chickpea Polenta.The remarkable recipe was sighted in the Mayo Clinic Cookbook, inspired by the french snack called Panisse made using chickpea flour.

Appreciate all the 9 participants for sharing their extraordinarily good eats.Thanks to Haalo for successfully managing the event and Kalyn ,the mastermind of Weekend Herb Blogging.

Weekend Herb Blogging #226 will be hosted by Graziana from Erbe in Cucina (Cooking with herbs).Please send your entries to scrivi AT erbeincucina DOT it

Weekend Herb Blogging #206 Round Up.

Basil,rocket leaves and Chervil

Graziana of Erbe in Cucina(Italy) made Herbed Grilled Salmon with blend of delicate herbs ,oil and lemon.


Broccoli

Anna(Sydney, Australia) of Morsels & Musings prepared simply delicious Broccoli & Stilton Soup with inexpensive ingredients using broccoli ,garlic oil,dried thyme and Stilton cheese.


Rainbow Swiss Chard

MangoCheeks(Scotland) of Allotment2Kitchen baked the glamorous ornamental garden greens,theRainbow Swiss Chard Bundles with spicy potato and puy stuffing.


Dried Chinese cabbage

Radha(Hongkong) of Urban Bites prepared an aromatic Chinese Chicken Soup with key ingredient as dried Chinese cabbage along with parsley, cherry tomato, mini lettuce, radish and a variety of green leafy vegetables.


Watercress

Tigerfish(California,USA) of teczcape - an escape to food made a soothing Watercress Soup with other exotic ingredients gojiberry and red dates.


Tomatoes

Sweatha(India) of TastyCurryLeaf prepared a warming winter soup,Tomato & Cilantro Soup with spices,lots of fresh cilantro and tomatoes .


Sage

Pam(USA) of Sidewalk Shoescanned a relishing homemade mustard with Lemon- Sage and Wine .


Red Lentils

Kalyn(USA) of Kalyn's Kitchen served a hearty Spicy Red Lentil and Chickpea Stew with perfect combination of spicy flavors .


Radish Greens

SE(MD, USA) of Denufood-Delicious & Nutritious Food made a simple and nutritious Radish Greens Pasta spiced with garlic and green chillies.


Concord Grapes

Winnie Abramson(New Paltz, NY USA) of Healthy Green Kitchen prepared a coolingUva (Grape) Sorbet flavored with pomegranate juice and figs.



Amla(Indian Gooseberry)

My Experiments & Food(India) of My Experiments & Foodprepared a tangyAmla(Indian gooseberry) Chutney seasoned with green chillies and fresh cilantro.


Carrots

Diane(Melbourne) of Disingenuous Mountebank prepared the crowding pleasing fudgy Carrot Halwa


Baby Broad Beans

Haalo(Australia) of Cook(Almost) Anything At Least Once blogged about tender Baby broad beans,the nutritious young fava beans,which can simply be steamed and savored in many ways.


Ripe Fruits

Cinzia(Lake Garda, Italy) of Cindystarput together a fragrant juicy after meal treat,Fruit Grappa,with all sweet ripe fruits.


Apples

Adriano Petrich(Sao Paulo,Brazil) of Secret Food Project made Scrumptious Whole Wheat Apple pancakes with a different approach using marinated apples,pure maple syrup and well beaten eggs in the batter.


Bottle gourd skin

Sharmistha(Hyderabad India) of COOK-A-DOODLE-DO shared with us how to use the fiber rich peel of bottle gourd by making a tasty LAU ER KHOSHA BHAJA with pumpkin and lots of spices.


Rucola(also known as rocket or arugula)

Brii(Lake Garda, Italy) of Brii Blog prepared an enticing Rucola Pesto with fresh Rucola,aged asiago cheese and nuts,served with fennel risotto.

Pumpkins

Me(Columbus OH USA) at Health Nut surprised my self with a whole new spicy approach to eat a pumpkin with South Indian Style Spicy Pumpkin Chutney, it was not my original recipe though,thanks to Anudivya,I can enjoy pumpkins this season with spicy flavors.



Thank you Participants!.18 unique entries,this was certainly yet another good food learning experience for me.Thanks to Haalo for successfully managing the event and Kalyn for starting the whole idea of Weekend Herb Blogging.

The host next week is Katie from Eat This