Pineapple Orange Muffins!

Pineapple - Orange Muffins!

When I first made them, I was so doubtful about the whole recipe. It has an whole 8 ounce can of crushed Pineapple and it has Orange zest, extract and Juice. I was thinking it is going to be super tangy and usually tangy stuff hurts my throat. I was just amazed how this the Pineapple, Pecans and the Oranges come together to give a flavor explosion. None of the ingredients stand out, and this recipe is a perfect example of how different things can yield to one common flavor. This recipe is all about flavor and it works very well for a dessert with fruits like in the picture or can be served during breakfast along with yogurt. Either ways it tastes wonderful.

Ingredients:
1/2 cup - Pecans
2 cups - All-purpose Flour
1/4 teaspoon salt
3/4 teaspoon Baking soda
1/2 cup unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 teaspoon pure orange extract
1 tablespoon orange zest
1 - 8 ounce can crushed pineapple, drained

For the Glaze:
1/2 cup - granulated white sugar
1/3 cup (80 ml) fresh orange juice

Procedure:

1)Preheat oven to 350 degrees F . Toast the pecans for 8 to 10 minutes. Set aside to cool and then chop them roughly.

2) Greast 36 miniature muffin pan.

3)Take a large bowl and combine, the flour, salt, and baking soda. Make sure you whisk them well.

4) Beat the butter and sugar until light and fluffy using a hand mixture. Add the egg and beat until it blends well. Beat in the sour cream, orange extract, and orange zest. Finally add the flour to the mixture and beat just until everything comes together as a thick batter. Now as the last step fold in the toasted pecans and drained pineapple.

5)Fill the muffin tray little by little. Make sure they are half filled.

6) Bake for 15 to 20 minutes or until lightly browned While the muffins are baking combine the

7) While the muffin is baking get together the glaze ingredients (sugar and orange juice) in a cup.

8) Once the muffins are totaly done, and sprinke the glaze over the muffins while they are nice and warm.

Your Pineapple orange muffins are ready!

Extracts : Joyofbaking

Asparagus, Spinach, Pesto Pasta

Asparagus, Spinach, Pesto Pasta
Ingredients
1 pound -Asparagus
1/4 cup -Pistachios, or Walnuts or Pecans
1/4 cup - Spinach,
1 clove- Garlic
1/4 cup -Freshly grated Parmesan cheese
2 tablespoons - Olive oil
1 teaspoon -lemon juice
1 (12-ounce) - Whole wheat pasta
Directions:

1)Bring pot of water to a boil. When the water is ready, add the asparagus and cook for 3 minutes. Slice off the tips and set aside. Roughly chop the rest.

2)Add a cup of the chopped asparagus to a food processor or bleder along with the spinach, garlic, 2 tablespoons of the pistachios, parmesan cheese, olive oil, lemon juice, and a pinch of salt. Blend until it is a paste; this would serve as your pesto.

3)Cook the pasta according to the directions on the box. Drain the pasta when done.

4) Add 1 cup of the pesto and half of the pasta water. Stir well. If it is too dry, add some more water.

5)Chop the remaining pistachios or any other nut. Serve the pasta and garnish with the pistachios, and more grated parmesan cheese. Season with salt and crushed red chilli.
This can be served with warm bread rolls or salad.

The freshly grated parmesan cheese adds texure to the pasta. Alternatively you can add Olives, and peppers which would make it healthier and colorful!


Courtesy: cooksrecipe

Baked Spaghett - Spinach, Peppers and Mushroom!

Italian Delight -
Baked Spaghetti - With Spinach, Peppers and Mushroom

Ingredients

-1 large egg, beaten

-1 minced Onion

-1/2 cup sour cream

-1/4 cup milk

-1/2 teaspoon salt

- Freshly ground pepper to taste

-2 cups (16-ounces) shredded Monterey Jack cheese

-1(10-ounce) Fresh Spinach

-4 ounces spaghetti, Cooked and drained

-4 tablespoons freshly grated Parmesan cheese

- 1 diced colored Pepper

- 3- 4 small Mushrooms

Proceedure:
-Preheat oven to 350°F (175°C). Lightly grease a 10 x 6 x 2-inch baking dish. Set aside.
-In a large bowl, combine egg, sour cream, milk, salt, pepper, and 2 tablespoons Parmesan cheese. Add Monterey Jack cheese; mix well.

- Saute the Onion in 2 tablespoons of Olive oil and wait till it turn golden brown. Add the colored peppers and wait till they turn tender. Add the mushrooms and the spinach to the mixure. Saute till the vegetables are tender- crisp.
-Add this mixture to the egg, sour cream mixure,and add the cooked spaghetti and toss to combine well. Place mixture in the prepared baking dish and sprinkle with remaining Parmesan .
-Bake for 15 minutes covered; remove cover and continue baking for additional 15 minutes.

The delicious and nutritious pasta is ready. Great served with bread or salad with dipping oil and butter!

Stuffed Pepper/ Capcisicum - Topped with Tomato -Onion Sauce!

It would be hard to believe, when I think about how I picked the ingredients for this dish. I went to the store, saw this capcisum/ pepper, fresh and green. I always wanted to make stuffed pepper and I was thinking that it is a super complicated process. Then when I made it this time I realized this is no rocket signs and was such a simple recipe. It is super tasty and a very different recipe to try your hands on!

Ingredients:
1) Large Pepper/ Capsicum - scooop put the seeds using a knife
2) Basmati rice - 2 cups
3) Paneer - 3/4 cup (grated)
4) Onions - 2 large onions - diced
5) Ginger 1/2 inch( grated)
6) Garlic - 3 pods ( diced into tiny pieces)
7)Tomato - 2 -3
8) Green Chillies - 2 - 3
9) Cilantro to garnish
10)Jeera - 1 1/2 teaspoon
11)Butter - 2 teaspoon
12)Salt
13) Black pepper - 1/4 teaspoon
14) Peas (optional) - handsful

Proceedure:

Cook the basmati rice just as usual. When the basmati rice is cooking add a teaspoon of butter, 1/2 - 1 teaspoon salt. Take a pan, add a spoon of butter and jeera, onions, ginger, garlic and chillies to it . Finally add grated panner to it after turning off the fire. Transfer these into the cooking Basmati rice and give it a good stir. (Add some peas if you desire)

Use the same pan and add butter, jeera, onions, tomatoes, ginger, garlic, chillies and with a little turmeric and salt - fry them in a low flame till you get a thick tomato - onion paste. ( You can add garam masala if you prefer)

Take the Green Pepper/ capcicum. Wash it well. Cut out the top portion just where the stem is and scoop out the seeds. Sprinkle some black pepper and salt. Preheat in the oven to 350 F and once the oven is ready spray some cooking oil over the pepper and leave it in the oven till the outer skin becomes nice and tender.

As soon as the rice is cooked transfer them into a plate/tray and let it cool completely. Once the rice is done stuff them slowly, taking care to see that they dont break and fill the pepper to the brim and close it with some Mexican cheese. This will prevent the rice from falling out. Put the stuffed pepper in the oven and wait till the cheese melts.

Serve it over steaming rice, tomato onion sauce and garnish with cilantro!

PS: You can get creative by adding grated veges like carrot, cabbage, Spinach Etc. Toss in a handful of various nuts to make it nutritious.

Enchilladas with Black bean Salad, Salsa and Sour cream

Enchilladas with Black Bean Salad, Salsa and Sour cream!

Most of us from India, love Mexican cuisine because it is very close to the Indian style of cooking. There are many healthy food combinations that you can make out of Mexican ingredients. I go gaga on most of the lentils and Blackbeans tops the list because it is a good source of Protein, Thiamin, Magnesium, Phosphorus and Manganese, and a very good source of Dietary Fiber and Folate. It is super tasty and can be eaten raw - as in salads or can be cooked as well!

- Blackbean Salsa

- Enchilladas

- Blackbean Salsa:

- 1 Large Red Onion - chopped into tiny pieces

- I large Tomato

- 1 Med Corn ( slightly micowave it for abt 30 secs)

- 10 - 15 slices of Jalapeno Peppers ( Depending ur spice level)

- Cilantro

- Olive oil

- 1/2 fresh lemon

- Parsley

- Freshly ground Black Pepper

Proceedure:

Combine all the ingredients, and give it a quick toss with Olive oil and squeeze 1/2 fresh lemon. Garnish with parsley and Cilantro.

You could get creative by adding some ripe mangoes to the salsa. It would taste wonderful.

Enchilladas:

- Soft totillas - 3

- Mexican cheese - 1/2 cup

- Enchillada sauce - 1/2 can

- Mexican Rice.

Proceedure:

Cook the rice as per package instructions. Lay a thin layer of rice over the soft tortilla and roll it up. Keep the open edges facing down, this ways it does not open up. Pour enchillada sauce over the filled tortilla and garnish it with some Mexican cheese. Bake it in the oven for 350 degrees till the cheese melts. Delicious mexican wraps are ready! Makes a wholesome lunch or dinner.

Serve with the BlackBean salad, Salsa and Sourcream. You can also add Mint, Basil Lemon juice as a drink.

Variations:

- Try tofu to go inside the wrap. I would include tofu as much as possible for its nutional value.

- Try just cheese and veges

- Try Blackbeans and Rice

Chocolate butter cake!

Chocolate butter cake!
Who would refuse a chocolate cake? It's taste so divine that you eat this like a kid. The best part of this cake is, there is unsweetened cocoa used all over and the cake taste just wonderful. It is neither bitter nor too sweet. It works as a perfect desert over vanilla icecream.
Ingredients:
-4 ounces unsweetedned chocolate, chopped
-1/3 cup unsweetened cocoa powder (not Dutch-processed)
-1 cup boiling water
-2 1/4 cups all purpose flour
-2 teaspoon Baking powder
-1 teaspoon Baking soda
-1/4 teaspoon salt
-1 cup unsalted butter room temperature
-2 cups granulated white sugar
-3 large eggs
-2 teaspoons pure vanilla extract
-1 cup milk

Frosting:
-5 ounces unsweetened chocolate, chopped
-1/3 cup milk
-1/2 cup unsalted butter,
-4 cups confectioners Sugar, sifted to remove lumps
-1/8 teaspoon salt
-2 teaspoons pure vanilla extract

Proceedure:

Preheat oven to 350 degrees F and place rack in center of oven. Butter, two - 9 x 2 inch deep (23 x 5 cm) round baking pans.

1) In a bowl, place the unsweetned chopped chocolate and cocoa powder. Pour the boiling water over it and srir it untill they have completed melted. It should be a semi - thick chocolate sauce consistency. Set aside to cool while you make the batter.

2) In a another bowl, combine, the flour, baking powder, baking soda, and salt. Set aside.
Using a different bowl, beat the butter until smooth and creamy. Then add the sugar and continue beating until the mixture is fluffy.Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate into the mixture and beat to combine.

3) Add the milk and flour mixture in three additions beginining and ending with the flour mixture.

4)Divide the batter evenly between the two pans. Here you have to remember the cake would rise to considerable amount. Make sure you distribute the batter evenly.

5) Bake for about 35 - 40 minutes or when a fork or toothprick comes out clean when pricked.

6)Remove from oven and let it cool for about 10 minutes. Then remove the cakes from their pans and cool completely before frosting.

Frosting: Melt the chopped chocolate in bowl placed over a pan of simmering water. Remove from heat and let cool. In a bowl add the melted chocolate, milk, confectioners sugar, salt, and vanilla extract and give it a quick whisk with your hand mixer. Then add in the soft butter and beat it for about 2 mins till the frosting comes together. Make sure the frosting is nice and creamy. Scrape down the sides of the bowl with a rubber spatula. If necessary, add more milk or sugar.

To Assemble: Place one layer of cake, top side down, and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Garnish it with fresh fruits like Rasberry, whipped cream and shaved chocolate. I used a lil bit of red icing here too.

Your wonderful chocolate cake is ready!





Courtesy - JOB

Tofu and Pineapple Stir fry

Tofu and Pineapple stir fry!
I am a big lover of Pineapple. Essentially, it is high in Vitamin C and rich in Thiamin, Vitamin B6 and Copper. Pineapple is such a versatile fruit and I use it to toss it in the tofu, Pineapple Rasam, Pineapple upside down cake, Pineapple Orange muffins, Rum spiked Pineapple and many more.. For people like me, who love a slight tangy taste in their food, is sure to try out this Pineapple - Tofu stir fry..The proceedure for the pineapple stir fry is pretty similar to any other tofu stir fry, with the extra ingredient of pineapples.

Ingredients:
- Tofu - 1 packet
- Soy sauce - 3- 4 tea spoons
- Onions - med sized -1
- Colored Pepers - 2-3 ( I use the frozen ones)
- Green chillies - 3- 4
- Garlic - 2 -3 pods
- Ginger - 1/4 inch
- Pineapple- Canned or Fresh

Procedure:
Add some 2 -3 teaspoons of olive oil to a cast pan and while it gets warm, chop the Onions and saute them in the oil. Fry the Onions till it turns golden brown. Add the Ginger, Garlic and fry a lil more. Then add the peppers and pineapple. They kind of cook well in the gooey mixture, add the tofu and mix them well. Add salt to taste ( if desired). Make sure you have your stove in low fire and keep stirring them well. Garnish with spring onions or cilantro!
Usually served with Jasmine Rice!

Shortbread Cookies!

Shorbread Cookies:

For people who grew up in India, I am sure you are aware of the butter biscuit that we get at the tea shops. This is just the same. The picture shows you the American version of the same. It compliments so well with your morning cofee and evening tea. When you wake up in the morning and turn the oven on, and put the cookies in the oven, before you could brush your teeth and brew your cofee.. your warm cookies is ready for you. The best part of this cookie is the dough can be stored in the refrigerator for several days and it still remains fresh! Try it out and leave your comments to let me know how it worked for you.

Shortbread Cookies:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract

1/2 cup sugar ( 60 grams)

Proceedure
In a bowl mix the flour with the salt. Keep it aside
Beat the butter until smooth and fluffy . Add the sugar and beat until creamy say about 2 minutes. Add in the vanilla extract and stir in the flour mixture just till the ingredients are blended well.. Here use your hands and combine the dough together just like the chappathi dough consistency Flatten the dough into a disk shape, and then wrap it a plastic sheet and chill the dough for at least an hour. ( I usually save it for days together)
Preheat oven to 350 degrees with the rack in the middle of the oven.
On a lightly floured surface roll out the dough and use a cookie cutter to cut out the shapes. Or you can just use a knife and carve shapes on the dough. Since this dough is made of butter, it tends to loosen up quickly. Leave the cut shapes again in the refrigirator for about 15 mins. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned.

The most delicious cookie - butter biscuit is ready!