Almond Thumbprint Cookies with Fruit Preserves

With holiday treats stocked in stores,I keep an eye out for new and easy cookie ideas during this time of the year.I happen to see this thumb print cookie tray in the store,with not so attractive or should I say complicated ingredient list.I just needed the recipe to experiment with my own healthier additions,which I thankfully could Google it up.
I mix Almond flour(fine ground raw almonds is equally good) with the wheat flour that gives a more hearty texture to the dough.And also the fresh cranberry preserves were the best match for the filling.All in all,an incredibly nutritious treat.

Recipe : Almond Thumbprint Cookies with Fruit Preserves
Makes a dozen
Ingredients
3/4 cup whole-wheat pastry flour
1/2 cup almond flour, or almond meal
1/4 cup all purpose flour
1/2 cup pure cane sugar,divided(reserve a little to sprinkle on top)
4 tablespoons cold unsalted Organic butter(cut in pieces) or virgin pressed coconut oil or pure Ghee
1 large Organic egg, lightly beaten
2-3 tablespoon cold milk.
1/4 teaspoon vanilla extract

1/4 cup or little more of Home made Fruit Preserves(Cranberry,Cranberry Apple,Plum,Mango,Strawberry or Apricot)

Method
Preheat the oven to 350F.
Making dough by hand:
Whisk together sugar, flours and salt in a bowl.
Rub or cut the butter or other fat used ,into the sugar and flour mixture until it has the consistency of coarse crumbs. Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.
Use a fork to incorporate the liquid into mixture and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least 30 minutes.
With a food processor:
Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.Add butter and pulse a few times until the mixture has the consistency of coarse meal.Empty food processor's bowl onto your work surface.
Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.Use a fork to incorporate the liquid into the solid ingredients then use your fingertips.Knead lightly just until the dough comes together into a ball.Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator for at least 30 minutes

Shape the Cookies
Roll the dough into a circle about 1/2 inch thick,cut in circles using a cookie cutter about 2 inches along diameter.Press each circle using thumb to make a light indentation into the top.Sprinkle a little sugar all over the cookies.Place them on a cookie sheet.Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes,top is lightly golden brown. Cool and serve.



These Thumbprint cookies are my entry for Weekend Herb Blogging #264,hosted this week by Haalo from Cook (almost) Anything

Apple Cranberry Crostata(Tart) with Almond Barley Crust.

Daring Bakers were invited this month to bake an absolutely tantalizing Italian dessert called Crostata,tart that has sweet crust(pasta frolla),filled with either fruity,cheesy,creamy or savory ingredients.

My trial here has hearty multi grain\nut crust that includes nutritious almond and barley flour besides the whole some wheat flour.You can finely grind raw almonds to make the almond flour ,the barley and whole wheat pastry flour are available in Indian stores or health food stores or well-stocked supermarkets.The filling was fruity with a perfect balance of sweet red delicious apples and season's fresh tart Cranberries.All in all this was a much easier challenge,not to worry if you don't have a tart pan,a pie pan would be equally good.


The 2010 November Daring Bakers� challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers� to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi�s Science in the Kitchen and the Art of Eating Well.

Recipe : Apple Cranberry Crostata(Tart) with Almond Barley Flour Crust.

Ingredients
2 tablespoon pure cane sugar
3/4 cup whole-wheat pastry flour
1/2 cup almond flour, or almond meal, or coconut flour
1/2 cup whole-grain barley flour
1/4 cup all purpose flour
4 tablespoons cold unsalted butter(cut in pieces) or virgin pressed coconut oil or pure ghee
1 large Organic egg, lightly beaten
2-3 tablespoon cold milk.
1/4 teaspoon vanilla extract

For Fruit Filling
2 Red delicious apples,cored and chopped
1 1/2 cup cranberries
1 cup pure cane sugar


Method
Making the crust dough(Pasta Frolla) by hand:

Whisk together sugar, flours and salt in a bowl.
Rub or cut the butter or other fat used ,into the sugar and flour mixture until it has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.
Use a fork to incorporate the liquid into mixture and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
With a food processor:
Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.Add butter and pulse a few times until the mixture has the consistency of coarse meal.Empty food processor's bowl onto your work surface.
Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.Use a fork to incorporate the liquid into the solid ingredients then use your fingertips.Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Prepare the Fruit filling
In a non reactive pan add 1/2 cup of water,sugar,apples and cranberries and let cook until soft about 20-25 minutes.Cool and process in a blender until smooth.Set aside.

Heat the oven to 375�F [190�C/gas mark 5].
Shape
Take the pasta frolla out of the fridge, unwrap it and cut away 1/4 of the dough. Reserve this dough to make the lattice or other fun shapes on top of the crostata. Refrigerate this dough while you work on the tart base.
To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
Lightly dust the top of the dough and your work surface (if you�re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Roll the dough into a circle about 1/8th inch (3 mm) thick.
If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
Prick the bottom of the dough with a fork in several places.
Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
Spread prepared apple cranberry filling evenly over the bottom of the crostata.
Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes.
Bake
Put the tart in the oven and bake for 25 minutes.
After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)
When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.


Check out more creative Crostata's at Daring Baker's Blog roll

Winter Olympic Special: Cranberry Chicken Satay and Falafel Lollies

Exciting week ahead for the sports fans.With Winter Olympics at Vancouver starting next Friday(Feb. 12th) ,now is the time to start thinking about ways to cheer on your favorite player or team.May the best teams win.
Very close to the home of Winter Olympics 2010,Vancouver Canada,is Richmond that is also home to one of the largest group of Cranberry farms( more than 60 family-owned farms), the majority of which are part of the Ocean Spray Cooperative.What better fruit than healthy versatile cranberries, to honor the winter games and the Cranberry farmers of the region.For the love of cranberries,don't miss the 13 Million Cranberries Spectacular Tribute in Front of the Richmond Olympic Oval,a special display to honor the Olympics,by Ocean Spray and Richmond�s cranberry growers ,in the shape of the Canadian Olympic Committee�s logo.

Now for the appetizing game time foods enriched by Canada's own Cranberries,the Cranberry Chicken Satay and Falafel Lollies.

Cranberry Chicken\Turkey Satays
Satay/Sate ,the succulent meatie appetizer and popular street from South east Asia(Thailand,Indonesia,Vietnam and Malaysia),is also a favorite game time snack on the stick.Thin strips of spiced meat are woven on the skewers ,grilled and enjoyed with a peanut dip.
Recipe adapted from Cranberry Turkey Satays .Find more cranberry recipes at www.oceanspray.ca
Ingredients
2/3 cup Ocean Spray� Whole Berry Cranberry Sauce or Homemade Cranberry sauce(see recipe below)
1 lb boneless, skinless Organic\Free range chicken or turkey breast
1/3 cup peanut butter or 1/2 cup roasted peanuts
4 teaspoon soy sauce
4 teaspoon lemon juice
1 garlic cloves, minced
1 thumb-size piece galangal or ginger, peeled and minced
1/4 of thumb-size piece fresh turmeric, or 1/2 teaspoon
turmeric powder
1/2 Teaspoon each of ground coriander and cumin
1 1/2 tsp crushed red pepper flakes or 3 dry red chillies
chopped cilantro, to taste
24 bamboo or metal skewers

Homemade Cranberry sauce
2 cups Ocean Spray Cranberries
1/2 cup water
2 tablespoon agave nectar
To make the sauce:Bring cranberries, water and Agave nectar to a boil on medium heat, reduce temperature to simmer for 5 to 6 minutes until cranberries pop and the sauce thickens,about 15-20 minutes.

Method
Combine Ocean Spray� Whole Berry Cranberry Sauce(or home made cranberry sauce), peanut butter, soy sauce, lemon juice, garlic and pepper flakes in a blender container. Cover and blend 30 seconds or until well mixed. Reserve 1/2 cup. Stir cilantro into remainder and set aside


Cut chicken or turkey breast crosswise into 1/4-inch slices. Combine turkey and the 1/2 cup cranberry mixture in medium mixing bowl. Cover and refrigerate 30 minutes. Soak bamboo skewers in water 30 minutes.

Thread chicken or turkey onto skewers. Broil or grill until turkey is no longer pink inside, turning once. Brush reserved cranberry cilantro mixture over satays and serve any remaining sauce as dip.


Baked Fat-free Cranberry Falafel Lollies with Hummus

A Vegan crunchy appetizer from Middle East,which can also be made fat free by baking them.Served with creamy hummus you'd want to make these more often.
Recipe
Make about 24 falafels
Ingredients
1/2 cup Ocean Spray cranberries
2 cups Chickpeas ,soaked over night and drained
1/4 cup mint, or cilantro or parsley, chopped
1 clove garlic clove,peeled
1/2 teaspoon cumin powder or seeds
1/2 teaspoon coriander powder or seeds
1/2 teaspoon sea salt

Method
Mix and blend chickpeas,cranberries, Mint, garlic, cumin, coriander and salt,until smooth,don't add any water.

Preheat oven to 350F.Take about a tablespoon of the mixture and shape in balls.Lay on baking sheet.Bake for 15-20 minutes until cooked through.Keep warm in oven until time to serve along with Hummus dip.I had these fancy drink mixers that were perfect to mount on the falafel to make an easy pick and dip appetizer.You could also use wooden toothpicks.


The post is my contribution for the Blogger aid Changing the Face of Famine :Culinary Olympics 2010


Which team will you be cheering this Winter Olympics?

Coconut Peach Cranberry Freeze

Despite the frosty weather I do fancy a frozen treat once in a while.I had this can of coconut milk waiting too long to be devoured,some frozen fruits too cold to crunch and a little left over rice.And with a recipe(in a cookbook courtesy of Vitamix) matching all the ingredient,it just took minutes to assemble the freeze.The original recipe called for just peaches for fruit,I add an extra layer of cranberries to intensity the yum factor of the dessert.
I use Thai kitchen coconut milk that's free of preservatives.The light coconut milk has lesser fat calories.The fat in coconut milk is believed to be a healthier when compared to dairy cream(heavy whipping cream)commonly used in desserts.Learn more about the goodness of coconut.
Recipe :Coconut Peach Cranberry Freeze
1 1/2 cup light coconut milk,cold
1 cup frozen cranberries
2 cups sliced frozen peaches
1/2 cup cooked white rice,cooled
1/2 teaspoon ground cinnamon
3 tablespoon agave nectar or honey

Method
Blend the peach layer
Put 1 cup coconut milk ,cinnamon and rice in a heavy duty blender(Vitamix),blend for few seconds until rice is mashed.Now add the frozen peaches and sweetener,then blend another 30-60 seconds until the mixture is smooth yet cold.Arrange in serving glasses as the bottom layer.
Blend the cranberry layer
Blend the remaining half cup coconut milk with the frozen cranberries for 30-60 seconds,until smooth.Pour a little of this cranberry mixture over each of the peach layers.Serve immediately or if serving later, keep cold in fridge.


Variation

You could also make the freeze with just peaches or use pineapples or mangoes instead.


The freeze is my entry for Weekend Herb Blogging #219 ,hosted this week by Simona of Briciole

Almond Crusted Alaskan Salmon with Brown Rice and Kale

It's been snowing generously in the Northern Ohio past week.Beautiful blue sky and sun shine after nearly a week,is definitely warming.


Make Hay while the sun shines.Rising Sun peeking through the window Icicles ,ain't that pretty ?


In celebration of the sunshine,here is another one of the quick and healthy 30-minute meals, I love to make more often with combination of different whole grains and greens.Be sure to buy the best ingredients to get the most health value.
Wild Salmon
Thriving more naturally in Wild ,Alaskan salmon are considered the healthiest and nutritionally better than Farm-raised,for its higher in protein ,omega 3s and lower in lower in Pro-inflammatory Omega 6s.There are many other good reason to avoid the farm raised fish,read here.

Recipe :Almond Crusted Alaskan Salmon

Ingredients
2(6 ounce) Alaskan Wild salmon fillets
1/2 cup raw almonds
5-6 fresh or frozen cranberries
1 tablespoon dried herb mix or use some finely chopped fresh herbs(rosemary or thyme)
1/2 teaspoon hot chili powder
1/2 teaspoon each of ground cumin and coriander
1 big clove garlic,minced or grated
1 teaspoon ginger,minced or grated
3/4 teaspoon salt

Method
Process the almonds in a food processor or blender until coarsely chopped.Add the cranberries,salt and the spices ,pulse again until well mixed.
Preheat oven to 375F.Keep the salmon fillets in lightly grease baking sheet or large cast iron pan.Spread about a tablespoon of the mixture all over the top of the salmon fillets.Baked for 12-15 minutes until the fish is cooked through and the crust is toasted.Serve warm with any kind of whole grains.

Recipe : Spice Seasoned Brown Rice and Garlic sauteed Kale

Ingredients
For Rice
1 1/2 cup brown rice
few whole spices like cinnamon sticks,cloves,star anise or bay leaf
1/2 inch piece of fresh ginger,(keep whole do not slice)
1/2 teaspoon salt

For Kale
1 small bunch kale,rinsed and chopped
2 cloves garlic,finely chopped
pinch of salt
1/2 teaspoon freshly ground black pepper
2 teaspoon extra virgin olive oil

Method
Rinse the rice and soak in 2 1/2 cups of water for 10-15 minutes to quicken the cooking process.Add the whole spices,ginger,salt to the rice,partially cover and cook for 25-30 minutes until cooked through.

Saute the Kale,heat oil in pan at medium heat,add the garlic and saute for a minutes then add the Kale and 1/4 cup of water.Season with salt and pepper.Cover and cook until Kale is tender,about 5-6 minutes.Mix in the cooked rice and serve with the salmon.Remove the whole spices and the piece of ginger before serving.

Fruit and Nut Quinoa

Quinoa(pronounced KEEN-wah) originating from the Andes region of South America,is revered for its excellent nutritional profile.Its gluten-free with an exceptional source of protein,contains all eight essential amino acids and is high in iron,calcium,magnesium,phosphorus,B vitamins and fiber.With mild,slightly nutty flavor ,its a sensible substitute for white rice or couscous.

Quinoa is easy to cook like rice and couscous.Makes a delicious meal mixed with vegetables,herbs and spices.Quinoa is also great in soups and stews.Adding juicy fruits and nuts would tempt even a pickiest eater.
Recipe Fruit and Nut Quinoa
serves 4
Ingredients
2 cups Organic Quinoa
1/2 a medium onion,finely chopped
1 clove garlic,finely grated
1 teaspoon fresh ginger,finely grated
pinch of turmeric
1/2 teaspoon chili powder or cayanne
1/4 teaspoon ground cumin
1 cup berries(I use frozen cranberries and strawberries,use fresh when in season)
1 Orange,peeled and cut
1/2 cup each of pineapple and mangoes,diced
1/2 lightly toasted nuts (I use almonds and walnuts)
2 tablespoon fresh herbs(Parsley or cilantro),chopped
1 teaspoon salt
1 tablespoon extra virgin olive oil

Method
For a richer flavor,quinoa can be toasted in a dry skillet for a few minutes before cooking.Stir continuously during toasting to prevent burning and to toast the grains evenly.Rinse quinoa before cooking,place in a fine strainer and place under cold running water until water runs clear.Drain well after rinsing.
Heat oil on medium heat in skillet,add the onions,garlic and ginger,saute for 3-4 minutes.Add the spices and toast for another minute.Add 4 cups of water and bring to a boil.Then stir in the quinoa,lower heat and simmer,covered,until quinoa is tender but still chewy,that is until germ separates from the seed ,about 15 minutes.
Mix all the fruits, nuts and sprinkle the herbs before serving.

Health nut Challenge 3 :Healing foods - please share yours.

Berry Green Smoothie and meet our new love.

Swindled in bargain,I have had it with the "Ordinary",none were dependable for more than a year.Say Hello to the ,Robust, Capable, Reliable,befitting a health nut's cautious diet,just the companion I was looking for.A dream kitchen machine ,that can juice,cook,freeze ,blend and grind,with endless possibilities of whipping up good food fast,its the Vita-mix. The machine was in my wish list for long since I reviewed the Ice dream Cookbook,that mentions the amazing power of Vita mix to create a fresh and healthy home made Ice creams.Then Bharti's impressive review added to the desire while confirming the capabilities of the machine.And an equally impressive demo of the machine at Costco,also got someone keenly interested,Mr.Health nut.Glad we shared the same desire,brought the beauty home.Its been working wonders so far.The smoothies are the easiest ,just about any kind of fruit and vegetable can be blended to a tasty concoction.



The Berry Green Smoothie
Green is always associated with good health.All the green foods are the best nutritionally ,although not always favorable taste-wise.That's were the Vita mix makes the difference by perfectly blending the greens with the fruits,for an irresistible smoothie each time.Following is just one sample of green mixed with fruits and vegetable,one can use any combination of greens(like kale,chard,collards) with ripe fruits. A smoothie like such with fruits,greens and vegetables all in one,can deliciously fulfill the body daily need of vital nutrients.

Ingredients
Serves 3
1 Ripe Avocado,cored and peeled
2 cups baby spinach(can also use 4-5 leaves of Kale or collards)
1 cup frozen berries( I used cranberries)
1 Organic Apples,cored and diced
1 teaspoon ginger,freshly grated
few sprigs of parsley
1 cup cold water

Method
Rinse the greens in cold water.For Organic fruits just rinse under tap water.The guide in Vitamix recommends washing the fruits and veggies with specially formulated soap to wash away all the pesticides.
Cut as needed and blend all the ingredients together in the Vita mix from low to high speed until smooth,takes about a minute.



The smoothie is my entry for 5 star make over : smoothies and shakes

Craving More Cranberries. And Xagave N Cookbook Giveaway

If the previous post wasn't enough ,here are some more of the appetizing dishes with the phenomenal cranberries, that always crave me for more.Why not ,these are incredibly healthy and cheapest this season.Make the most of their abundance in the markets,devour them in sweet or savory ,the berry is very adaptable in everyday cooking.The recipes are also part of Health Nut challenge: Healing foods.

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Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer..Read more about its health benefits at whfoods.org

Cranberry Salsa with Baked Sweet Potatoes

Serves 3-4
Both Recipes adapted from My Own Sweet Thyme
1 cup cranberries,chopped
1 small tomato,finely chopped
1/2 a medium onion,finely chopped
1-2 jalapeno or any other hot peppers, seeded and finely chopped
2 Tablespoon cilantro, finely chopped
1 Tablespoon orange zest
1 Tablespoon orange juice
1/2 teaspoon fresh ginger, grated
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt

Method
mix all the ingredients and let sit for an hour for flavors to infuse.Serve with any baked chips or as a relish.

Baked Sweet Potato Chips
Ingredients
1 large sweet potato (approximately 8 ounces)
1 table spoon of extra virgin olive oil or canola oil
1/4 teaspoon chili powder
1/4 teaspoon salt
Method
Peel the sweet potato and slice crosswise into 1/8 inch slices using a very sharp knife or other vegetable slicer.
In a mixing bowl mix the slices with salt ,oil and chili powder.Use hands to rub oil in to each one of the slices.Arrange the sweet potato slices on 2 baking sheets in a single layer.
Bake at 375 degrees ,while turning once ,for about 18-20 minutes.Cool and immediately transfer in air tight containers.Chips tasted best on the same day,if store properly are good for a week or two.

Cranberry Lentils

Recipe adapted from Cham's Cranberry Dhal(lentil)
Ingredients
1 cup split yellow Moong lentil
1/2 teaspoon chili powder
1/4 teaspoon Turmeric
1/2 teaspoon Salt
Tempering(tadka)
1/2 cup Fresh or frozen cranberries
1/2 a medium onion,finely chopped(about 2 tablespoon)
2 dry red chillies
2 teaspoon extra virgin olive oil or canola oil
1/2 teaspoon each of Mustard seeds and Cumin seeds
few Curry leaves
Method
Cook the lentils in a 2 cups of water ,turmeric,chili powder and salt until lentils are soft. May take 8-10 minutes in a pressure cooker or 25-30 minutes in a covered skillet. Now mash the cooked lentil mixture.
To prepare the tempering, heat oil in a smallest pan in the kitchen. Add the berries,onions,dry chillies,mustard seeds ,garlic and curry leaves and chillies. Turn off the heat when the mustard seeds start to splutter and berries start to pop.Mix this in to the lentil mixture.Serve with any kind of bread.


Cranberry Vegetables

Include cranberries with any kind of spicy sauteed vegetables,I add the berries towards the end of the cooking process and cook for another 5-6 minutes.

Spicy Cranberry sauce Chicken

The tangy cranberries with spices and herbs enhance the flavor of chicken.I remember tasting this dish with turkey at one of my friends place,the recipe also worked perfectly with chicken.

Recipe
Ingredients
2 pounds Skinless Free range chicken,whole or cut in medium pieces
1 teaspoon spice mix(I used Shan Tikka masala or use any other chicken seasoning)
1 teaspoon salt
for the sauce
1/2 cup fresh cranberries
1/2 teaspoon each of cumin and coriander powder
1/2 teaspoon hot chili powder
1/2 cup fresh herbs,cilantro or mint or parsley
1/2 teaspoon salt
Method
Marinate the chicken in the spice mix and salt for an hour.
Prepare the sauce,blend all the ingredients under sauce in a food processor or blender.Cook the mixture on medium heat for 15-20 minutes until thickened.
Preheat oven to 325F.T
Transfer the chicken in an baking dish.Bake for about 35 minutes. Get the dish out of the oven and pour the sauce all over the chicken.Cook for another 25-30 minutes until tender and cooked through.Serve warm as a side dish.


Xagave(Agave Nectar) and Delicious Meet Nutritious Cook book give away!

I've tried and loved the wonder product,now is a chance to win this awesome package of Xagave and the Delicious Meet Nutritious Cook book :
*Leave a comment on this post about the favorite agave recipe from the list I tried or from the Xagave blog.
*Spread the word ,if you own a blog ,mention about the giveaway or tweet about it.
You have until next Monday(30th November) to enter.One lucky winner will be announced on next day.Good luck!

Updated:The lucky winner is tasteofbeirut.Congrats!Please claim your prize by December 5th.Drop me your address at YasmeenHealthnut@gmail.com.

Introducing Xagave,complete replacement to sugar.Cranberry sauce,bread , topping and a Protein shake.

Xagave(pronounced za-gah-vay) ,an organically grown premium blend of nectars derived from Agave Tequiliana (Blue Agave) and Agave Salmiana (White Agave) plants ,is an answer to all the blood sugar woes.It has low glycemic index(30),that will not raise the blood sugar levels(also reduces risk of heart disease and type 2 diabetes) unlike the sugar.Plus its sweeter than sugar that helps save calories ,as less is sufficient to sweeten.What more,its delicious and works well in everyday cooking ,has no after taste like some sugar substitutes.That's not all,its a good source of calcium ,iron,vitamins,minerals and inulin(a probiotic fiber essential for healthy immune system and even shown to reduce the risk of cancers).All these convincing reasons make Xagave a satisfying sugar substitute ,that gives you the best of both ,taste and health.
Learn more about the Xagave health benefits

The founder of Xagave,Stephen Richards and his Cookbook "Delicious Meets Nutritious"
Stephen Richards is a full-time business owner, husband and father and a part-time chef and health nut that loves to eat. He struggles with his weight like 67% of Americans. He comes from a family with a long history of diabetes and has always been concerned about his health, particularly as he ages. A couple of years ago, he was introduced to agave nectar and began to research it. He ultimately flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and he explored hundreds of recipes on his own. After several years, he developed Xagave, a blend of agave from several agave plants that incorporates the best taste, texture and health benefits that this wonderful plant has to offer.


The Delicious Meets Nutritious Cookbook guides through using Xagave,history of agave ,properties and health benefits.Includes beautifully presented breakfast recipes ,quick breads,appetizers,salads,side dishes,quick & easy gourmet meals,sauces and healthy desserts all using Xagave as replacement of sugar.

About 1/2 to 2/3 cup of Xagave is replaced for each cup of sugar needed.Refer to the Sugar Exchange Table for the quantity of Xagave versus sugar and the calorie comparison.Amazingly the Xagave also acts as a natural preservative with its ability to absorb moisture hence increasing the storage life.Completely soluble in hot or cold water, Xagave worked perfectly in all kinds of drinks,dressings and sauces.It also promotes rising in whole grain cooking resulting in light fluffy texture to the baked goods.Also note xagave will cook faster and at a lower temperature.Thanks to the representative of Xagave,I was offered a sample of this wonderful product along with the cookbook.Following are few of the delicious and easy recipes from the cookbook.

Classic Cranberry Sauce made with Agave(click for recipe)

An awesome tangy sweet side with turkey or chicken,this fresh homemade cranberry sauce is far better than the canned ones usually loaded with sugar.See other variations of the sauce with oranges ,lemons and pomegranates.

Citrus Cranberry Walnut Quick Bread

I use fresh cranberries that not only add the color but also the nice tang to the bread and the Xagave sweetens superbly.
Recipes from Delicious Meets Nutritious
Ingredients
2 cups whole wheat flour(fine ground)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup Xagave(replacement for 1 cup of sugar)
1 teaspoon grated orange or lemon peel(zest)
3/4 cup orange juice or lemon juice
1 Organic egg
1 cup fresh or frozen cranberries,coarsely chopped
3/4 cup walnuts,chopped(or use any other nuts desired)
Method
Heat Oven to 325F.Grease bottom of a 9x5 or 8x4 inch loaf pan.
In large bowl,combine first 4 ingredients(flour,baking powder,salt and soda).Whisk the eggs in a another mixing bowl,add the oil,Xagave,zest and juice.Mix this wet mixture gradually in to the flour mixture until well combined.Pour in the greased pan and bake for 50-60 minutes or until toothpick inserted comes out clean.Cool for 15-20 minutes before getting out of the pan and slicing.

Whole grain pancakes\waffles with Triple Berry Topping

For Pancakes\Waffles
Ingredients
2 cups whole wheat flour(fine ground)
2 cups reduced fat milk
2 tablespoon Xagave
3 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Method
Put all the wet ingredients in to a blender and blend.Add dry ingredient and blend until just slightly lumpy (about 30 seconds).Pour batter on to griddle about 1/4cup at a time when hot and cook until bubble form and edges dry.turn and cook on other side.

For triple berry topping

Ingredients
4 cups fresh or frozen berries
1 cup water
1/2 cup Xagave
2 tablespoon corn starch.
Method
Put berries and Xagave in a pot and bring to a boil.Reduce heat to simmer.Mix corn starch in 2 tablespoon water and stir until all lumps are gone.Pour corn starch mix in to berry mix while stirring slowly.Stir until topping thickens(1-2 minutes) and begins to bubble.Serve hot over pancakes and waffles.

Chocolate Protein Oat Shake with Agave(click for recipe)


I use skimmed milk for this quick and nutritious shake with anti-oxidant rich unsweetened cocoa.The Chocolate Agave Syrup also made with unsweetened cocoa makes this even more chocolicious.The syrup is also great for topping on any fresh fruit to add an extra touch of chocolate flavor.

The Delicious Meets Nutritious cookbook and Xagave can be bought from the official website.Or find the store near you.

Pomergrante Plunge and Acai Berry Boost, super fruit smoothies

In response to consumer demand for healthier beverages packed with powerful nutrients, Tropical Smoothie Caf� today introduces its new menu category of Supercharged Smoothies that contain pomegranate, goji and acai (pronounced AH-SAH-EE) at all 250-plus franchise locations. These super fruits, known for their exceptional antioxidant and nutrient-rich qualities, will be blended into six new smoothie offerings.
Tropical Smoothie Caf�s new Supercharged Smoothies menu includes such fun-sounding and flavorful treats as Island Intensity, a combination of ripe blueberries, strawberries and bananas loaded with acai; Get-Up-and-Goji, ripe and juicy peaches, oranges, bananas, yogurt and goji; and Pomegranate Plunge a mix of ripe bananas, strawberries, and cranberry juice with pomegranate.

Super fruits such as pomegranate, goji and acai have their roots in ancient civilizations, typically eaten for their health and medicinal benefits.

* Acai � a berry from the rain forests of Brazil with an abundance of antioxidants. The fruit has been used for thousands of years to boost energy and vitality, strengthen the immune system and provide a host of vitamins.


* Goji � this tiny fruit from the Himalayan Mountains in Tibet has been used for centuries for its 18 amino acids, concentrated beta carotene and 21 trace minerals. It has 500 times the vitamin C of oranges and has been known to aid in weight loss.

* Pomegranate � native to the Mediterranean region, the fruit has been used for its antiviral, anti-fungal and antibacterial benefits as well as a great source of potassium, fiber, vitamin C and niacin. Regular consumption of pomegranate also has been known to lower blood pressure.

Recipe courtesy Tropical Smoothie Cafe`
Pomegranate Plunge

Serves 2
Ingredients
1 cup Pomegranate arils
1/2 cup fresh or frozen Cranberries
*2 tablespoon Turbinado Sugar
3/4 Cup Water
1 ripe Banana
4-5 Strawberries,hulled.


Acai Berry Boost
1/2 cup acai juice
1 ripe Banana
1/4 cup Pomegranate arils
1/4 cup blueberries
4-5 Strawberries,hulled.
*2 tablespoon Turbinado Sugar
3/4 Cup Water


*one can skip the sugar to keep the smoothie low in sugar or can also use other sweeteners like stevia(liquid 3-4 drops) or Agave nectar(1 tablespoon)

Method
Blend all the ingredients to a smooth consistency.Serve

The fruity delights are my entry for Sanghi's Fall in love food event,focusing on fruits this month.

About Tropical Smoothie Caf�
Established in Destin, Florida in 1997, Tropical Smoothie Caf� has taken the smoothie concept to the next level by offering diners a healthy alternative to typical fast food. The concept, which introduced food in 1999, provides consumers with a variety of high-quality real-fruit smoothies, toasted wraps, gourmet sandwiches and salads. The company also caters. Tropical Smoothie Caf� includes menu options for breakfast, lunch and dinner. Ranked 127 out 500 and rated one of the fastest growing franchises by Entrepreneur Magazine, the concept currently has over 270 locations in 33 states with four locations in India. Plans call for more than 300 locations by the end of 2008, and an additional 100 by the end of 2009. For more information, visit www.tropicalsmoothiecafe.com or call 888-292-2522.

Orange Carrot Salad with Orange blossom(orange flower water)

The citrusy Orange carrot salad with the piquant Orange blossom is another one of those heart-healthy feel-good Mediterranean salads with fresh,dried fruits,nuts,herbs and vegetables with splash of flavorful olive oil.The Orange blossom(Orange flower water)is the most unique ingredient in the salad,made by distillation of fresh bitter-orange blossoms.Must be available in most Mediterranean or Middle Eastern food stores.
Served with whole grains like brown rice or green freekah,this salad makes a healthsome meal.

(Adapted from Elise's Original recipe).

Ingredients
2 Oranges(Navel or Valencia)[you could also use Grapefruit]
1 cup Carrots,Shred
1/4 cup dried fruits like Cranberries or Raisin or Cherries
1/4 cup roasted nuts like almonds,pecans or walnuts
1 tablespoon Olive oil
1 Tablespoon freshly squeezed lemon juice
1 tablespoon orange flower water
1/4 teaspoon each of ground cinnamon and cumin
1/4 cup freshly chopped herbs like Mint,Parsley or Cilantro


Method
Segment the oranges and mix all the ingredients in large salad bowl.Let sit in fridge for an hour for flavors to infuse then serve with a whole grain like,Green Freekeh Pilaf.
We loved this salad so much that I made it twice last week.Below is the picture of simpler version of the salad without the dried fruits and nuts.

The Orange Carrot salad is also off to Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Beauty Update
My blogger friend Sangeeta gives this useful beauty tip,thanks dear:)
The Orange blossom is also a very good skin toner,use it in face pack just like rose water.

Fruit Challah with Cranberry Preserves , An Insight in to BloggerAid

I feel so fortunate to have a cozy home that can even beat the arctic chill(with temperatures dropping as low as -23F last night) in the air and to be able to bake and cook my choicest foods in the kitchen,I know there are many unlucky who will be going cold and hungry this winter.The BloggerAid group, started by Ivy of Kopiaste,Val from more than burnt toast focuses on raising awareness about hunger and donation to World food program ,the United Nations' frontline agency in the fight against global hunger. To be a part of this noble cause ,join in the growing community of international bloggers determined to make a difference in aid of world famine. Also check out the beautiful gift items currently on sale ,to raise money through the BloggerAid initiative for the World Food Programme.The host of the Bloggeraid event this month is Giz and Physgard of Equal Oppurtuinity Kitchen.

Recipe
Baking is also a nice way to warm up homes.I baked this lovely challah last week,perfect to serve guests on festive occasions.I was always awed by beauty of the braided challah,I made it simple by choosing a 3 plait challah.There are more other interesting ways to braid a challah.
Ingredients
3 cups all purpose flour
2 organic eggs
1/3 cup sugar
1/2 teaspoon sugar
1/3 cup vegetable oil
1/2 cup chopped dried fruits,I used plums,blueberries,cranberries and cherries
1 egg yolk for brushing

Method
Combine water and sugar in a small bowl.Sprinkle the yeast over the top. Set aside until foamy,about 8 minutes
Combine the flour with the dried fruit in a large bowl and make a well in the center. Whisk sugar with eggs, oil and salt in a small bowl and pour into the well. Add yeast mixture and knead the dough on a lightly floured surface until soft and supple,about 10 minutes.
Shape dough in to a ball and place in lightly oiled large bowl. Cover with clean kitchen towel and let rise until doubled in size,about 1 hour.
Preheat oven to 375F
To Braid the Challah
Here is a video of 3 braid challah,very helpful indeed.
Turn dough on to a clean work surface and divide in to 3 equal pieces. Arrange ropes side by side on the work surface.
Starting at the far end braid the ropes. When the braid is finished,tuck both ends under and pinch to seal. Place loaf on a prepared baking sheet.Cover and let arise for another hour.
Whisk the egg yolks with a tablespoon of water.Brush loaf with the egg wash. Bake until golden brown,about 35-40 minutes.Cool on rack and slice,serve with any fruit preserves.

Cranberry Preserves
Cook 2 cups of cranberries with 1/2 a cup of water and 2 tablespoon of brown sugar,until all mushy and tender about 20 minutes.Cool and store in sterilized jars.



I'm also sending the festive Challah to the Bread Baking day-Festive Breads event,hosting this month is Annarasa, Purva's Christmas feast Event and JZ's Santa's Holiday Challenge

Low-fat Cranberry Creme Brulee

It is a happy sense of accomplishment whenever I can successfully cook up a low fat version of rich desserts without compromising on the flavor.I figured using Whole milk instead of the heavy cream works just fine and adding any fruit of the season adds more flavor to the dessert.Serve it on your festive occasion and your guests will never guess that they're eating smart.
The ruby red cranberries also referred as super fruits for its antioxidant properties are native only to cooler parts of the Northern Hemisphere.Since there are much cheaper in this season ,its a good idea to buy extra ,freeze it or make cranberry preserves or Jam ,delicious on toasts.
(recipe for 4 molds,I used the small ceramic espresso cups)
Ingredients
1/2 cup fresh or frozen cranberries[or any berry of the season]
1 table spoon brown sugar
2 cups organic reduced fat milk(2%) or Whole milk(replacement for 2 cups of heavy cream)
4 organic egg yolks(Organic egg yolks have 25% less fat and also are rich in omega 3s)
2-3 tablespoon granulated sugar
splash of pure vanilla extract


Method
To make the cranberry compote,cook the cranberries with 1/4 cup of water of water , until tender about 15 minutes .Add about a tablespoon of compote on the bottom of each of the molds.Set aside.
Preheat oven to 325F C.
Heat milk in microwave or on stove for 1-2 minutes until hot.Stir in the vanilla.
Whisk egg yolks with milk until smooth.Temper the yolk mixture by slowly adding half of the milk and whisking.Add the rest whisk until smooth.Pour the mixture in to the molds ,3/4th filled up. Transfer in water bath(hot water in a baking dish),bake for about 40-45 minutes,center will still be a little wobbly.Cool completely in the refrigerator about 3-4 hours.
Before serving sprinkle about 3/4th teaspoon of sugar over the molds.Caramalize the sugar by placing under broiler for about 2-3 minutes,keep a close eye to prevent burning.
A Peek under the custard.

Licked clean in less than a minute.


This is my entry for Special edition of Weekend Herb blogging , Holiday Herb blogging featuring the holiday themed recipes,hosted this week by Haalo