Tuna Burger with Pine apple Relish,Plantain Fries and Berry Milkshake

The Ultimate Trio

I abstain from fast food burgers for all good reasons,but making one from scratch at home with better ingredients and flavors is an absolute pleasure of good food.I stumbled through Bobby Flay's Burgers,Fries and Shakes by chance at the library,one look through the book,was tempted enough to take it home and fix up at least a few of the of the tastiest combination of flavors ,that might just change my taste for burgers.
Bobby presents some fantastic twists to classic burgers,uses flavorful relishes and condiments to further enhance the taste of the beloved fast food.In addition the books had some tasty fries and refreshing shakes,to along for a completely satisfying meal.


Among the grilling guru's crafted tastiest recipes,the leaner seafood variety of Salmon and tuna burgers suited my palate perfectly.Although I did not completely stick with the original recipe,a lover of spices,had to add some more of the spicy ingredients and touch of greens to the burger.Also for the fries,shallow frying worked out well.The buns can definitely be store bought,since I never seem to find the right size hearty buns for my burgers,I choose to bake my own,even though it was 94F outside.On brighter side the steamy kitchen did quickened the rise of yeast in dough.The buns baked while the burgers cooked.The fries needed a close eye,the thin cut plantain can burn easily if ignored.

Recipe : Sesame Burger Buns
Make 3 large burger buns
Ingredients
2 1/2 cups whole-wheat flour
1/2 cup sesame seeds
1/2 teaspoon of salt
2 tablespoon extra virgin olive oil
1/2 cup of Warm water
2 teaspoon of sugar
2 teaspoon active dry yeast or 1 packet(1/4 ounce) of quick rise yeast

Method
Make the Dough
In warm water mix in the dry yeast and sugar. Let sit for 10 minutes,until it gets frothy.
In a bowl combine the flours,oil,seeds(reserve few sesame seeds for topping the buns) ,salt along with the yeast mixture. Knead until the dough is tacky but not sticky and place in a greased bowl and cover. Allow to rise for an hour until double its size.
Shape and proof the buns
Get the dough out of the bowl,sprinkle some all purpose flour on the work surface and knead the dough for few seconds and divide in to about 3 portions. Set on a cookie sheet and finish shaping the remaining buns,place them about 1/2 inch apart from each other,sprinkle some sesame seeds on each of the buns. Cover with wrap and allow to rise for another hour.
Bake the Buns
Preheat Oven to 450F. Bake for about 18-20 minutes until crust turns lightly brown. Let cool on rack,Slice using a serrated knife. Assemble the buns with choicest veggies and greens .


Recipe: Tuna Burger,adapted from Bobby Flay's Burgers,Fries and Shakes
Serves 3
Ingredients
For the burger
1 pound fresh Tuna
2 green onions(green and pale green parts),thinly sliced
1/2 tablespoon Dijon mustard
1 garlic clove,finely minced
1/2 inch piece of ginger root,finely minced
1/2 teaspoon cayenne pepper or hot chili powder
1/4 teaspoon each of cumin and coriander powder
few leaves fresh mint,finely chopped
1 teaspoon salt
1 tablespoon canola oil
3 whole grain sesame burger buns(as in the above recipe),split;toasted,if desired.

For the Pineapple Relish
1 cup pineapple,finely chopped
1 dill pickle,finely diced
1/4 cup finely chopped red onions
1 tablespoon fresh lime juice
1 teaspoon honey
3 tablespoon finely chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil

few tender kale leaves and baby kale for topping (or use other leafy green of choice)

Method
To make the relish,combine the pineapple,pickles,onions,lime juice,honey,cilantro and oil in medium bowl and season with salt and pepper.Let sit at room temperature for 30 minutes before serving so that the flavors meld.

To make the Burger,cut the tuna in to large pieces and than coarsely chop in a food processor.Do not over process(or you can chop it by hand with a sharp knife)

Whisk together the mustard,dry spices,ginger,garlic and salt in a large mixing bowl.Add the tuna and green onions and gently fold to combine.Divide the tuna mixture in to 3 equal portions(about 5 ounces each).Form each portion loosely in to a 3/4 inch thick burger.Place on a plate,cover and let chill in refrigerator for at least 30 minutes before cooking.

To cook the burgers,heat the oil in a saute pan or griddle(non-stick or cast iron) until begins to shimmer.Cook the burger until golden brown on the bottom sides,about 3 minutes.

To assemble the burger,burger on the sesame bun with kale leave,top with relish and fresh baby greens.Serve immediately with the plantain fries and milk shake.


Recipe: Plantain Fries,adapted from Bobby Flay's Burgers,Fries and Shakes
Ingredients
2 green plantains
3/4 teaspoon salt
1 tablespoon grate lemon zest
1/2 teaspoon cayenne pepper or hot chili powder
2 tablespoon peanut oil

Method
Stir together the salt,lemon zest and cayenne pepper in a small bowl.
Heat oil in a medium cast iron pan over medium heat.While the oil heats up,peel the plantains using a sharp knife to cut off the top and bottom ends then peel the green skin off.Cut the plain in to 3,halve each of the three pieces in to thin slices.Now cut each strip lenghtwise in to about 1/8-inch-thick fries.
Shallow fry in batches,turning frequently,until golden brown,about 2-3 minutes.Remove using a slotted spoon on to a plate line with paper towels and season immediately with the salt mixture.Serve hot.

Recipe:Berry Milkshake
Ingredients
2 cups Frozen berries
2 cups skimmed milk
1 cup fat-free frozen yogurt
2 tablespoon Agave nectar

Method
Combine the milk and berry in a blender and blend for 10 seconds.Add the frozen yogurt and blend until smooth,about 30 seconds.Serve immediately,garnish with fresh strawberries,if desired.


My tough take on the ultimate trio from the scratch - warm toasty buns with a juicy burger and sweet tangy relish,crispy fries and an icy fruity shake,was a sure comforting end of a sizzling hot summer day.
I'm submitting the recipe to Yeast Spotting.

Raspberry Tofu Dark Chocolate Ice Cream Cake

Tofu does not get any applause in my family.So I have to think of sneaking in this wonder protein in the most unsuspecting places.Like in the ice cream ,the silken tofu married so well with the intense berry flavor,leaving the picky eaters totally clueless about the disliked ingredient in it.


The cake was specially made in jubilation of Nabeel's seventh birth day.Yes,another healthfully blessed year.His asthma has shown significant improvement as he is growing.Watching the diet for low sugar ,low fat foods ,wholesome fruits,vegetables and grains immensely helped in improving his condition.My efforts to get him to eat the best aren't always success,there are some foods he absolutely cannot stand, and tofu is one of those.But I can't give up , had to think harder to incorporate the bland food with lots of flavorful berries to create this delectable cake.


I had to disclose the secret ingredient to him after blissfully finishing the first slice,for it changed his mind about the food,that he had decided to hate till eternity.Now he is more willing to appreciate it,if presented in such decadent dishes.That also means,a thumbs up for my ,eating more tofu mission.The other dishes that got approval were tofu smoothie and parathas,haven't got the chance to post them yet,but will do,one fine day.

Recipe : Raspberry Tofu Ice Cream
8 ounce Soft Silken Tofu
1 cup Coconut milk or almond milk or soy milk
2 cups frozen Raspberries
1/3 cup agave nectar or honey or maple syrup

Method
Process tofu in a blender until smooth. Add the frozen berries,sweetener and process until well smooth.Now add the milk and process again until well blended. Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer�s instructions or if you don't have an ice cream maker,transfer the Ice Cream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.
Serve as is or layer in the chocolate cake as follows.


Recipe :Raspberry Tofu Dark Chocolate Ice Cream Cake
Ingredients
For Dark Chocolate Cake
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
2 Organic eggs
2 tablespoon Fat free Sour cream
1/4 cup agave nectar or 1/2 cup dark brown sugar
1/2 cup semi sweet chocolate chips.
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoon Organic butter or Virgin pressed coconut oil,melted and divided
1/2 cup reduced fat Organic milk

3 cups of Raspberry Tofu Ice cream(as in recipe above)

Method
Melt 1 tablespoon of butter or coconut oil and the semisweet chocolate chips in a bowl(glass or steel) placed over saucepan with gently simmering water(double broiler).Stir occasionally until the mixture is smooth.Set the bowl aside.

Preheat Oven to 375F.Line the bottom of a 8x8 round baking pan with parchment paper.

Sift all the dry ingredients(flours,salt and powders) in large mixing bowl.
In another mixing bowl whisk together melted butter and sugar or agave ,Crack the eggs and whisk until combined.Add the prepared chocolate ganache, stir in milk ,sour cream and combine until mixture comes together. Now add the dry mixture slowly in to the wet mixture while stirring it.

Pour the mixture in to the prepared baking pan.Bake for 25 to 30 minutes until the center of cake come out clean on an inserted toothpick.Cool the cake for at least 30 minutes.Flip in to plate.Remove the parchment at the bottom of the cake.

Assembling the Cake
Thaw the Raspberry Tofu Ice cream for 30 minutes until soft enough to handle.
Line the same baking pan with a plastic wrap,put the cake back in the pan.Scoop the ice cream and spread over the cupcakes just until the pan is full.Cover and freeze for 2-3 hours before unmolding.When set,flip the pan on to a plate,remove the plastic wrap,flip again in to another serving plate to have the Ice cream layer on top.Garnish with some fresh raspberries.To slice,warm a sharp knife under running hot water for an easier cut.
For more fruity finish,prepare some raspberry syrup and pour over each slice.



Health Nut Challenge 6 : I Scream for Ice Cream : Join in the celebration of healthy frozen treats.Send in your best recipe,find details here..

The Ice Dream CookBook Review.Dairy-free Roasted Banana nut Ice Dream.And Peach Melba.

Have you ever dreamed of a frozen dessert that can actually boost the immunity? An Ice-cream that's creamy yet healthy?A sweet snack that even a diabetic is allowed to eat?A frozen treat that's free of gluten,artificial colors ,hydrogenated oils and high sugar syrups? Rachel Albert-Matesz's Ice Dream Cookbook is the answer to those dreams,the book brings definite good news for all the Ice-cream enthusiasts ,Coconut lovers and those on restricted diets(gluten-free,dairy-free,low-sugar).Her book reveals enticing healthier alternatives for making a perfect scoop of Ice Dream.

Rachel Albert-Matesz grew up eating a typical American Diet of refined and overly processed foods,fries and ketchup were her serving of vegetables.The nickname Betty baker (as in Betty Crocker) best suited her for her obsession with sweet baked goodies.The nutrition deficient diet eventually took the toll on her health with conditions like hypoglycemic episodes,cavities,acne,brittle nails,painful constipation,depression,mood swings,painful menstrual periods and a weight problem.In her quest for good health she discovered natural alternatives for a healthier diet,with keen desire to help other she became the "healthy cooking coach".Learn more about her story at TheHealthyCookingCoach.com.

She took the Challenge of creating a nutritious ice-cream with better all-natural ingredients.Her book Ice Dream Cookbook is the sweet success of endless testing and tasting.The cookbook has 80 delicious and healthy recipes with more than 200 Variations.The book discusses the essentials of incorporating healthy ingredients and provides alternatives to the common food allergens such as dairy,nuts,soy and wheat(gluten).The Coconut milk and virgin pressed Coconut oil is highlighted as the healthier substitutes for the fatty dairy cream and butter.She uses non-caloric herbal sweetener stevia along with other natural sweeteners like Agave nectar ,honey and maple syrup.In this way She cut the amount of sugar but maintained a similarly satisfying level of sweetness and lessen the health hazards of sugar at the same time. The book also has useful guidelines for equipments and techniques needed for whipping up the best tasting Ice Dream.

Rachel has created a whole range of flavors ,from basic like Vanilla ,Chocolate chip,Maple Pecan and Orange cream Ice Dream to beyond basic flavors like Avocado,Basil,Ginger,Lemon cookie crumble and Peppermint.Coffee and tea also have a place in these delectable dessert.My favorite pick had to the fruit and nut flavored.
There is also a chapter each on variety of sauces(fruity,chocolate and more) ,compotes and gluten-free cookies to go with the Ice dreams.

Roasted Banana Nut Ice Dream with Blueberry Sauce

I was truly elated when Rachel sent me a copy for review.With summer at its peak,this book couldn't have come at a better time.This book also reaffirms my recent discovery of Coconut as a health food.The recipes are very clear with intricate details .For my first Ice Dream I picked Bananas,yes! I love them for breakfast ,in smoothie or snacking ,these universal unseasonal fruits are packed with nutrients.Roasting the Bananas brings out the delicious caramelized flavor of the fruit and blended in coconut milk ,cinnamon and nuts,this is by far the tastiest concoction with bananas I ever had.The berry sauce with fresh berries of the season makes the ice dream all the more succulent.


Recipe by Rachel Albert-Matesz as in Ice Dream Cookbook.

Ingredients
3 medium-size ripe bananas, peels removed (about 2 1/2 cups when sliced)
2 to 3 tablespoons real maple syrup
1 tablespoon virgin-pressed coconut oil or palm shortening
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
1 tablespoon honey or agave syrup or 1 1/2 tablespoons maple syrup; additional 1 tablespoon as needed
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed).
1/8 teaspoon finely ground, unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg, optional
1 3/4 cups (one 14 ounce can) unsweetened preservative free coconut milk (regular, not lite).

Method
1-Gently melt coconut or palm oil in a small saucepan over low heat. Set aside. Preheat the oven to 450 degrees. Lightly oil a 2 quart (preferably glass or Pyrex) baking dish. I use an 8 x 10 or a 9�9x2 inch pan or a 9 inch Pyrex pie plate. don�t use a large pan or the syrup will burn.

2-Slice the bananas into 2 inch pieces into a medium bowl. Toss with maple syrup and coconut or palm oil. Scrape into the prepared pan. Reduce the heat to 400 degrees F and bake for 30 to 35 minutes (stir only one time) until bananas look browned and cooked through.

3-Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2-5 minutes to soften. Warm over medium-low heat, without stirring until gelatin or agar agar dissolves.
Scrape the mixture into a blender, vita-mix or food processor. Add the honey, sea salt, and stevia. Blend until smooth.

4-Add the roasted banana mixture, coconut milk, vanilla, and optional cinnamon. Blend until smooth , stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.

5-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

6-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer�s instructions.

7-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

8-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Without the Ice cream machine method
You can make the Ice dream even without the Ice cream machine.After the step 4,transfer the Ice Dream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 8 to serve.


Blueberry Sauce

Recipe by Rachel Albert-Matesz as in Ice Dream Cookbook.
Ingredients
4 cups fresh blueberries,rinsed and drained or 5 cups frozen blueberries
1/4 cup honey,agave nectar or 1/3 cup maple syrup(I used just 1 tablespoon)
1 pinch unrefined mineral-rich sea salt
2 tablespoon arrowroot powder(I used 1 tablespoon corn starch)
1/4 or 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid(start with less;add more only if needed)
2 tablespoon fresh lemon juice or orange juice
Directions
1.Combine the blueberries and honey in a heavy 2 to 3 quart saucepan.Cook over medium heat until berries bubble and release their juices,about 5 minutes
2.Dissolve arrowroot and stevia in lemon or orange jucie and add to the fruit.Reduce heat to medium-low and cook for 2 to 4 more minutes until the mixture begins to thicken.Remove from heat and allow to cool.
3.For a smoother sauce,mash or puree half the berries with a potato masher or in a blender.
4.Transfer the mixture to wide-mouth jars or glass bowls.Cover when cool,and refrigerate.When cold to the touch ,freeze when you don't plan to use within 3 to 4 weeks,leaving at least 1 inch space at the top of the jar.
5.Serve close to room temperature ,or warm briefly in a small saucepan over low heat.


Peach Melba

The classic Ice cream dessert was originally created by French chef Escoffier ,in the honor of the Australian singer,Nellie Melba,at the Hotel Savoy in London in 1892.
Made with two favorite summer fruits :peaches and raspberry served with Vanilla ice cream,the fruity dessert sounded very easy to put together with the batch of Roasted Banana nut Ice Dream.
Ingredients
2 cups cool or cold filtered water
1/4 teaspoon pure stevia extract or 1/4 to 1/2 teaspoon clear stevia liquid
2 tablespoon honey or agave nectar
1 teaspoon pure vanilla extract or natural vanilla flavoring
4 large ripe peaches
8 scoops of Roasted Banana nut Ice dream or use any of the Ice dreams flavors in the book
1 cup Raspberry sauce *
1/4 to 1/2 cup toasted almonds or pistachios for garnish.

Directions
1.Combine the water,stevia,optional honey,vanilla,and peaches in 2 to 3 quart pot.Bring to boil over medium-high heat.Reduce heat to medium-low and simmer,uncovered,for 15 minutes ,until fork tender.Turn the peaches 3 times,about once every 3 to 4 minutes.(Set them in the pot with their stem ends up,then turn them upside down.This way,you always know which direction they should be facing as opposed to just setting them on their sides).Exact time will depend upon the size and ripeness of the peaches.
2.Remove peaches and reduce the poaching liquid by slow boiling for about 15 minutes,uncovered ,until you have about 1/2 cup.Transfer the peaches to a pyrex bowl and juices to another bowl or small jar.cover and refrigerate until cold.You can do this up to 2 days ahead.
3.To serve,peel,halve and pit the peaches.Divide reserved poaching liquid among 4 dessert dishes or wine glasses.Add a scoop of Ice Dream,and place a peach half on either side of the Ice Dream.Spoon the raspberry sauce in a wide band overlapping both the peach halves and the Ice Dream.Garnish with nuts and serve immediately.
4.Refrigerate unused peaches and sauce and use withing a few days.


*Raspberry sauce recipes remains the same as the bluberry sauce,strain the seeds if desired after pureeing the sauce.

Variations
** Replace water with white grape juice;then omit stevia and honey
** Replace peaches with nectarines,or raspberry sauce with strawberry ,blueberry or cherry sauce.

I served this melting scoop over the reduced poaching liquid ,peach halve and roasted pistachois.

More about Rachel's Secret Ingredients
Stevia,the Healthy Sweetener
Stevia is a non-caloric herbal sweetener extracted from the leaf of South American plant-Stevia Rebaudiana-a small perennial shrub that produces incredibly small,sweet leaves that taste 50 times sweeter than table sugar.Unlike Caloric Sweeteners,Stevia is non-cariogenic,which means it doesn't promote tooth decay,and it has no effect on blood glucose levels,which makes it safe for diabetics,people who suffer from reactive hypoglycemia,and anyone who wants to avoid adverse effects of sugar and artificial sweeteners.
Europeans have known about it since the 16th century when the Spanish conquistadors discovered the natives of South American using the leaves of the Stevia plant to Sweeten Yebra mate`,their traditional herbal beverage.Researches were amazed to discover that it took only one leaf to sweeten an entire jar of their bitter tea.The leaves have also been used therapeutically by indigenous people as antiseptic and aid to healing wounds.
Stevia has been used widely as a sweetener in Paraguay,Korea,Thailand,China,Japan and several other countries,with no reported adverse effects.Stevia was first introduced to the United states in 1918,yet very few Americans have heard of it.Why?Stevia is an unpatentable product of nature;it threatens the multi-billion dollar a year artificial sweetener industry,which has been lobbied heavily to keep the sweet leaf off the market.
How to use Stevia?
It takes time to get used to the taste of stevia.The key to avoid the bitter after taste of Stevia is to use it precisely,usually tiny pinches or the purified powder or several drops of the clear liquid ,at a time.Remember more is not always better with stevia,only a minuscule amount is needed to produce a sweet taste.The cookbook provides the clear measurement guidelines to using stevia to substitute for sugar.
Stevia is available in many natural foods stores in US.Stevia comes in several forms and concentrations.
Green Stevia leaves and powder :made from the leaves,this represents the least concentrated form of the herb.
White Stevia Extract Powder :extracted from the leaves of the plant and has a smoother flavor than the unrefined green powder.
Green Stevia Liquid :liquid is made from whole stevia leaves
Clear Stevia Extract liquid :made from the concentrated steviosides,one of the main constituents of Stevia.

The Goodness of Coconut

Coconut is the tropical wonder food packed with essential nutrients.The coconut water is best thirst quencher while the copra(the meat of the nut) is used to make coconut oil,coconut butter and most delicious of all,the coconut milk.

The coconut oil has long been misunderstood as unhealthy saturated fat,but recent studies have revealed ,the medium chain fatty acid in coconut oil is does not have a negative effect on cholesterol and help to protect against heart disease.Also helps to lower the risk of both atherosclerosis and heart disease.
The coconut milk is said be anti-carcinogenic, anti-microbial, anti-bacterial, and anti-viral. The main saturated fat that it contains, lauric acid, is also found in mother's milk and has been shown to promote brain development and bone health. Some hope that coconut milk, with its powerful anti-viral properties, can one day be used in the fight against AIDS.
Rachel's exclusively uses the healthy coconut oil and coconut milk to substitute for the dairy fat(butter) and milk in the Ice Dream recipes.

If Allergic to Coconut Milk?
Replace the coconut milk with combination of cow's milk and heavy cream,using equal parts of milk and cream or 2 parts cream to 1 part milk.Use Organic or grass-fed cow's milk.

Get your Copy.
The cookbook is a best buy for any diet-conscious ,Ice-cream aficionados and those on restricted diets(low-sugar,gluten-free,dairy-free). Purchase The Ice Dream CookBook at Rachel's blog or at Amazon.com

Organic,for a healthier you and a greener earth.Food,Inc-the truth about Food Industry.

Organic refers to the way agricultural products- food and fiber- are grown and processed. It is an ecological system that at its core relies on a healthy rich soil to produce strong plants that resist pests and diseases. Organic farming prohibits the use of toxic and persistent chemicals in favor of more �earth-friendly� practices that work in harmony with nature. In the case of livestock, antibiotics are prohibited, opting instead for preventative measures for keeping animals healthy and productive. Organic production also prohibits the use of genetically modified organisms (GMO�s).
- StonyField Farms


There are many good reasons to eat Organic whenever possible.The availability and higher costs are the common excuses for not buying them more often,but think about it as a good investment that's not just supporting your own good health but also a greener earth.And remember only when we buy organic more often,the demands for Organic food rises ,leading more grocers to stock up on Organic food ultimately promoting Organic farming.

Stonyfield farms,world�s leading organic yogurt-maker,offers a variety of Organic Yogurt both dairy and Soy.There Organic guide should answer some common queries about Organic food.And coupons will definitely save a few bucks.Here are some easy foods I whipped up with the Organic Yogurt.

Blueberry Flax Smoothie
A nutritious blend of fresh blueberries ,StonyField Organic Fat free Yogurt and Flaxseed meal.find the complete recipe here.


Fruit Yogurt Parfait
Juicy layers of fruits with nuts and Stonyfield Organic Strawberry Soy Yogurt


Tzatziki
Thick and delicious dip made with Organic fat free Greek Yogurt(Oikos),fresh mint and cool cucumbers.whip 1 tablespoon of chopped mint in 1 cup of yogurt and mix in the 1/2 cup of grated cucumbers.Season with salt.Serve cold with any kind of baked whole grain chips.


The Organic Yogurt can be also be using in baking ,like the Cinnamon Cocoa bread.

Food,Inc.
A must watch documentary revealing the truth about the Food Industry, releasing this week.Watch the trailer.
.

Also listen to the director of the documentary Robert Kenner as seen in Now on PBS.

Dare to Bake - Low Fat Apple Strudel from scratch?

The May Daring Bakers� challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Caf�s of Vienna, Budapest and Prague by Rick Rodgers.
Not as tough as it may seem after the first time,I baked the Strudel 3 times already and each time my friends and family simply loved it.If you can master the subtle rolling and stretching of the dough to a tissue-thin transparency then making this Classic Austrian Pastry can be as easy as baking a pie.Make sure you have ample workspace ,watch professionals roll the pastry here and here . The filling can be varied ,the juicy tart apples ,dried fruits and nuts is the original stuffing of these pastries, make it savory with spicy vegetables.I added Cocoa to the filling for a hint of chocolate flavor.The amount of fat can also be adjusted ,I experimented with brushing both oil or butter.The Olive oil thankfully worked well,one more reason to make this dessert more often.


Use Granny Smith apples for best tasting Apple strudels.
Recipe
Ingredients
For Strudel dough
1 1/3 cups unbleached All Purpose flour
1/8 teaspoon salt
7 tablespoons water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

For Green Apple Cocoa Strudel Filling
2 medium Granny Smith Apples,Cored,peeled and sliced
3 tablespoons raisins or dried cranberries or cherries
1/4 teaspoon ground cinnamon
1 teaspoon cocoa powder(optional)
1 tablespoon Brown sugar
1 cup fresh bread crumbs
1 cup Walnuts.coarsely chopped

3 tablespoon Olive oil for brushing over the dough

Method
Prepare the Dough
Combine the flour and salt in a large mixing bowl. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour and make a soft dough and knead for 2 minutes. Make sure it is not too dry, add a little more water if necessary.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
Prepare the Filling
Mix the raisins,cinnamon ,apple ,walnuts and sugar in a bowl.Heat a tablespoons of oil in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
Roll the Dough tissue-thin
Put the rack in the upper third of the oven and preheat the oven to 400�F (200�C).
It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Brush about 2 tablespoons of the oil over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the dough with the bread crumbs. Spread apple mixture about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip.

Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Tuck the ends under the strudel. Brush the top with the remaining oil.
Bake
Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature with any fruit sauce. It is best on the day it is baked.Store in refrigerator for up to a week,if desired warm at 300F oven for about 10 minutes before serving.

To make Raspberry sauce
Cook 1 cup of fresh or frozen berries with 1/2 cup of water until soft,blend to a smooth sauce,I like the crunch from seeds and didn't filter the seeds.Pour over the strudel slice after plating it.

To make Chocolate sauce
Melt 2 ounce of Dark chocolate chopped or chips with 2 tablespoon of whole milk in a double broiler,stir often until smooth and completely melted.Drizzle the warm sauce over the strudel.