Mascarpone Cheese And Berries Toast

  

Ingredients and Preparations

1 slice whole-grain bread, toasted

 

2 tbsp mascarpone cheese

¼ cup berries, such as raspberries, blueberries and/or chopped strawberries

1 tsp mint leaves

 Top toast with mascarpone, berries and mint. 

 

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Mango Raspberry Smoothie

A squeeze of lemon juice adds bright flavor to this frozen fruit smoothie. Mango provides plenty of sweetness without having to add juice, but if it's too tart for you, a touch of agave will do the trick.

  

 

Ingredients

½ cup water

 

¼ medium avocado

 

1 tbsp lemon juice

 

¾ cup frozen mango

 

¼ cup frozen raspberries

 

1 tbsp agave / honey (Optional)

 

Add water, avocado, lemon juice, mango, raspberries and agave (if using) to a blender. Blend until smooth.  Enjoy the  refreshing smoothie.

 

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Raspberry-Spinach Salad with Avocado & Walnuts

  

Ingredients

2 medium oranges, divided

 

1½ tbsp lemon juice

 

1 small shallot, finely chopped

 

1½ tsp Dijon mustard

 

¼ tsp salt

 

¾ cup coarsely chopped walnuts

 

3 tbsp extra-virgin olive oil

 

1 medium avocado, chopped

 

1 (6-ounce) package raspberries

 

1 (5-ounce) package baby spinach

 

Preparations

Suprȇme 1 orange (cut the top and the bottom, then cut the skin and white part all around with a sharp knife) and set aside. Zest the remaining orange to get ½ teaspoon zest, then juice it to get 2 tablespoons juice; combine the zest and juice in a large bowl. Whisk in 1½ tablespoons lemon juice, chopped shallot, 1½ teaspoons mustard and ¼ teaspoon salt; let stand for at least 10 minutes.  

Meanwhile, place ¾ cup walnuts in a small skillet. Cook over medium heat, stirring often, until fragrant and brown, 3 to 5 minutes. 

While whisking the lemon juice mixture constantly, slowly stream in 3 tablespoons oil until combined. Add chopped avocado, 1 (6-ounce) package raspberries, 1 (5-ounce) package spinach and the orange segments; gently toss until evenly coated. Sprinkle with the toasted walnuts. 

To make ahead

 Refrigerate dressing (Steps 1 and 3) in an airtight container for up to 3 days. Before serving, shake to emulsify. Toast walnuts (Step 2) and store in an airtight container at room temperature for up to 3 days.

 

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Barnyard millet cutlets

 Millets are now become a status symbol, actually they're the healthiest grain which are reborn to the many unknown in the world about their worthiness, full of nutrients, gluten free, grows easily in parched land too. These small grains can be eaten cooked like rice, or mixed with veges as pulao or as cutlets and many more.

Ingredients 

barnyard millets cooked 1 cup

garlic chopped 1 tsp

ginger finely chopped 1 tsp

green chilies finely chopped  to taste

finely chopped  onion 1

chickpeas boiled 3-4 tbsp

edamame/ green peas boiled 3-4 tbsp  

salt to taste

oil 3-4 tbsp divided

coriander leaves finely chopped 1-2 tbsp

roasted small millets and sesame seeds lightly crushed 5-6 tbsp to coat the cutlets to fry

 

Instructions

in a pan heat 1 tbsp oil, add garlic, ginger, green chilies, onion, hing, little salt, fry well.

add the fried ingredients to the cooked barnyard millet, along with salt to taste, crushed chickpeas and edamame, coriander leaves, besan little to bind well.

shape into cutlets, coat in crushed sesame and millet, shallow fry in hot oil.

serve hot with some apple-plum chutney and spicy coriander chutney. 

 

 

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Flattened rice/ Avil/ Poha chiwda

Flattened rice is rich in iron, the red more has more iron and it is healthy. I keep repeating in many posts that it is good to eat poha / avil upma for breakfast and most important for all to remember is for the body to absorb iron from the food needs Vitamin C. For upma, squeeze lime juice after you take it off the gas, or else vitamin C loses with heat., only amla, Indian gooseberry even when you heat it much. Another point to remember is to finely chop curry leaves, rich in Vitamin E good for skin and hair.

Ingredients

flattened rice/ avil 2 cups

peanuts 1/4 cup

cashews 2 tbsp chopped

fried dal/ pottukadalai ( which is used to make chutneys) 2-3 tbsp

kismis/ raisins 2-3 tbsp

curry leaves 2-3 sprigs

green chilies finely chopped to taste

turmeric pdr little

hing little 

salt and chili pdr to taste ( remember , green chilies are added too)

sugar 2-3 tsp

dry coconut slices 2 tbsp 

 

There are 2 ways of making this, one is by deep frying all the ingredients except turmeric pdr salt , chili pdr and sugar in oil. OR in little oil fry each ingredient separately add in a bowl.

then heat about 1 tbsp of oil, add hing, finely chopped curry leaves and green chilies till all are crisp, then

 add coconut pieces, once it turns golden add turmeric pdr, mix well, add part of the fried ingredients in it along with salt and sugar mix well till you feel the avil is crisp

remove to a big bowl or vessel depends on the quantity of the ingredients you've fried , mix all well along with the ones in which you've added some salt and sugar, mix well. Taste for the salt and spices, if need be add some more as per your taste. 

This chiwda can be stored in an airtight container up to a month. You can use this to make behl puri, adding some sev, chopped onion, boiled chopped potatoes, spicy and sweet chutneys, add some crushed papdis and serve you hygienically prepared bhel puri at home.  

 

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Garden-Style Lasagna

  

Ingredients: 

2 cups chopped onion 

 

4 garlic cloves, minced 

 

2 tsp olive oil, divided 

 

2 cups chopped zucchini (about 8 ounces) 

 

2 cups chopped yellow squash (about 8 ounces) 

 

2 cups thinly sliced carrot (about 8 ounces) 

 

2 cups chopped broccoli (about 6 ounces) 

 

1 tsp salt, divided 

 

1/2 cup all-purpose flour (about 2 1/4 ounces) 

 

3 1/2 cups 1% low-fat milk 

 

1 cup (4 ounces) grated fresh Parmesan cheese, divided 

 

1/4 teaspoon freshly ground black pepper 

 

Dash of nutmeg     

 

1 (10-ounce) package frozen chopped spinach, thawed and drained 

 

1 1/2 cups 1% low-fat cottage cheese 

 

2 cups (8 ounces) pre-shredded part-skim mozzarella cheese, divided 

 

12 precooked lasagna noodles, divided

 

Cooking spray

Directions: 

Preheat oven to 375°. 

 

Heat a large Dutch oven over medium-high heat. 

 

Coat pan with cooking spray. 

 

Add onion to pan, and sauté 4 minutes or until lightly browned. 

 

Add garlic, and sauté 1 minute. 

 

Spoon onion mixture into a large bowl. 

 

Heat 1 teaspoon oil in pan over medium-high heat. 

 

Add zucchini and yellow squash, and sauté 4 minutes or until tender and just beginning to brown. 

 

Add to onion mixture. 

 

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot, and sauté 4 minutes or until tender. 

 

Add chopped broccoli, and sauté 4 minutes or until crisp-tender. Add to onion mixture. 

 

Sprinkle with 1/2 teaspoon salt, and toss well to combine.

 

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. 

 

Bring to a boil over medium heat, and cook 2 minutes or until thick, stirring constantly. 

 

Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. 

 

Stir in spinach. Combine cottage cheese and 1 1/2 cups mozzarella; stir well. 

 

Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. 

 

Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. 

 

Repeat layers, ending with noodles. 

 

Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella. 

 

Cover and bake at 375° for 20 minutes. 

 

Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. 

 

Let stand 10 minutes before serving.

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Hash Brown Casserole with Bacon (Tofu), Onions, and Cheese

   

Ingredients: 

1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted 

 

1 cup (4 ounces) pre-shredded Classic Melts Four Cheese blend, divided 

 

1 (32-ounce) package frozen Southern-style hash brown potatoes 

 

6 bacon slices ( veg. sub. tofu)

 

1 cup chopped onion 

 

2 garlic cloves, minced 

 

1/2 cup chopped green onions 

 

1/2 cup fat-free sour cream 

 

1/2 tsp salt 

 

1/4 tsp freshly ground black pepper 

 

Cooking spray

Directions: 

 

Cook bacon in a large nonstick skillet over medium heat until crisp. ( Add tofu with potatoes)

 

Remove bacon from pan, and crumble. Discard drippings in pan. 

 

Add 1 cup onion and garlic to pan, and cook for 5 minutes or until tender, stirring frequently. 

 

Stir in the potatoes, then cover and cook for 15 minutes, stirring occasionally. 

 

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. 

 

Add potato mixture; toss gently to combine. 

 

Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. 

 

Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. 

 

Refrigerate 8 hours or overnight. 

 

Preheat oven to 350°. 

 

Remove casserole from refrigerator; let stand at room temperature 15 minutes. 

 

Bake casserole, covered, at 350º for 30 minutes. 

 

Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

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Marmalade French Toast Casserole

   

Ingredients:  

3 tbsp butter, softened 

1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices 

 Cooking spray 

1 (12-ounce) jar orange marmalade 

 2 3/4 cups 1% low-fat milk 

1/3 cup sugar 

1 tsp vanilla extract 

1/4 tsp nutmeg pdr

 6 large eggs 

1/3 cup finely chopped walnuts

Directions: 

Spread softened butter on one side of each bread slice. 

Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. 

Spread marmalade evenly over bread, and top with remaining 12 bread slices, buttered side up. 

Combine milk and next 4 ingredients (through eggs), stirring with a whisk. 

Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight. 

Preheat oven to 350°. 

Sprinkle casserole with walnuts. 

Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

 

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Grilled goat cheese sandwich with tofu and dates

Ingredients

4 strips tofu OR for non-veg bacon

½ red onion

1 Tbsp red wine vinegar

pinch of sugar

5 oz/ 140 gm goat cheese

8-10 dates, chopped

4 slices bread

1 cup spinach

honey & thyme mayo (2 Tbsp mayo, 1 Tbsp honey and 1 tsp thyme) for serving

 

Instructions

Prepare a compact grill.

Heat a non-stick skillet over high heat and cook the bacon until crispy. Set aside.

In the bacon fat, cook the onion until soft, for about 3 minutes. Add the red wine vinegar and the sugar and let it boil down on low heat. Set aside.

Mix the goat cheese with the chopped dates and spread out on both slices of the bread. Top one side with the spinach, the cooked tofu strips and the caramelized onions. Place the other side with just the goat cheese on top (so you have layers in this order -> bread, goat cheese, spinach, tofu, onion, goat cheese, bread)

Toast the sandwiches on the compact grill (or just a grill pan and flip them when 1 side is toasted) until golden brown.

Serve with honey & thyme mayonaise.

 

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Cold Peanut Noodles

 Ingredients

1/2 cup creamy peanut butter

 

¼ cup soy sauce or tamari

 

3 tbsp rice vinegar

 

1 tbsp toasted sesame oil

 

1 clove garlic, grated

 

1 16-oz. pkg. rice linguine noodles

 

1 cup chopped mixed fresh herbs, such as chives, mint, basil, and cilantro

 

1/3 cup chopped roasted, salted peanuts

 

Chili crisp, for serving (optional)

 

Directions

Whisk peanut butter, soy sauce, vinegar, oil, and garlic in a large bowl until combined. Whisk in 1/4 cup water (mixture should be pourable). 

Bring a large pot of water to a boil over high. Add noodles; cook, stirring often, until al dente, about 6 minutes. Drain and rinse with cold water until cool; drain well. 

Add noodles to peanut butter mixture, tossing gently to combine. Top with herbs, peanuts, and chili crisp, if using.  

 

 

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Berry Baked Oatmeal

  

Ingredients

3 large eggs

 

3 ½ cups whole milk

 

¼ cup pure maple syrup, plus more for serving

 

2 tsp pure vanilla extract

 

½ tsp nutmeg pdr

 

¼ cup (1/2 stick) unsalted butter, melted and cooled, divided, plus more for greasing

 

4 cups old-fashioned rolled oats

 

2 tsp baking powder

 

1 tsp kosher salt

 

2 cups mixed berries, sliced if strawberries

 

½ cup sliced almonds, lightly toasted

 

Directions

 Preheat oven to 400°F/ 200 C. Grease a 13-by-9-inch baking dish with butter. Whisk eggs, milk, syrup, vanilla, nutmeg, and 2 tablespoons melted butter in a large bowl. Add oats, baking powder, and salt; stir to combine. Transfer to baking dish; spread in a mostly even layer using a spatula. Top with berries and almonds. 

Bake until lightly golden and firm in center, 40 to 45 minutes. Let rest for 10 minutes. Drizzle or brush with remaining 2 tablespoons melted butter. Serve with more syrup.  

 

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Miso Noodle Soup

 

Ingredients

8 cups water or vegetable stock (or dashi, preferably, if you have it)

 

1/2 cup white miso paste

 

 2 Tbsp soy sauce

 

 2 cups spinach

 

14 oz firm tofu / roughly 400 gm

 

8 oz. ramen noodles (rice, egg, or wheat noodles also work)

 

Kosher salt (optional)

 

5 grams dried seaweed snacks, crumbled or sliced (about 1/2 cup)

 

Thinly sliced scallions, for topping (optional)

 

Directions

Place water, stock, or dashi in a pot over high. Whisk in miso paste and soy sauce. While waiting for broth to come up to a boil, chop spinach and cut tofu into small cubes.

When broth is at a boil, turn heat down slightly and add noodles. Cook for around 3 minutes or according to package directions. Stir in tofu and spinach until wilted, about 30 seconds. Stir, then taste to see if any salt is needed. Top with seaweed and scallions, if using.  

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Sweet Potato Pie

  

Ingredients

2 tbsp unsalted butter, at room temperature

 

⅓ cup light brown sugar

 

1 large egg

 

1 tbsp fresh orange juice

 

1 tbsp honey

 

1 large sweet potato, cooked and mashed

 

½ 12-ounce can evaporated milk

 

½ tsp vanilla extract

 

¼ tsp kosher salt

 

¼ tsp cinnamon pdr

 

⅛ tsp nutmeg pdr

 

1 9-inch refrigerated piecrust

 

Directions

 Heat oven to 350° F./ 175 C

In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 minutes. Add the egg, orange juice, and honey and beat for 2 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon, and nutmeg and combine. 

Pour the sweet potato mixture into the crust. Bake until the filling is set, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room temperature.  

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs