Basmati Pilaf

January 10th, 2014 | Posted by Milana in Indian Cuisine | Sides - (0 Comments)

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INGREDIENTS:

1 Cup washed Basmati Rice
1-1/2 Cups water
1 tsp salt
1 Tbsp Olive Oil
1 sheet of paper towel

DIRECTIONS:

Boil the water in a heavy bottom sauce pan. Throw in the rice, salt and oil. Stir on high until 90% of water has been absorbed. Using the bounty apply it as a lid over the pan and then close the actual lid over the bounty. Lower heat to low and simmer for 15 min. Turn off heat and let stand covered for 10 min. Fluff with fork an serve.

NUTRITION ANALYSIS:
Serving size: 3/4 Cup
Calories: 155
Total Fat: 7.5g
Sat Fat: 1g
PUFA: 1g
MUFA: 5g
Cholesterol: 0g
Sodium: 594.9mg
Potassium: 0.2mg
Total Carbohydrates: 20g
Dietary Fiber: 1.5g
Sugars: 0
Protein: 2g

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Rating: 5.0/5 (3 votes cast)

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Homemade Roti

January 10th, 2014 | Posted by Milana in Breads | Indian Cuisine - (0 Comments)

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INGREDIENTS:
1-1/2 Cups White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 tsp Salt
1 Tbsp avocado or peanut oil
3 tsp avocado oil or peanut
Water
Cooking spray

DIRECTIONS:

Mix dry ingredients well.
Add 1 tablespoon of oil to the flour mixture.
Add enough water to form an elastic dough.
Divide the dough into 6 equal parts.
Roll out 1 ball into a circle and spray with cooking spray lightly.
Roll the circle up, like a jelly roll, then roll it up again. It should resemble a snail shell. Do the same for the other five balls. Let the dough sit 20 minutes to 8 hours, depending on when you make them.
Roll out into circles 10 to 12 inches in diameter.
Heat 1/2 tsp of oil in a pan and wait until it is hot to cook the chapati.
Fry rapidly and watch them bubble up flipping half way through.
Enjoy!

NUTRITION ANALYSIS:
Servings:6
Serving size: 1 Roti
Calories: 211.7
Total Fat: 5.5g
Sat Fat: 0.6g
PUFA: 1.1g
MUFA: 3.1g
Cholesterol: 0g
Sodium: 586.9mg
Potassium: 11.3mg
Total Carbohydrates: 36.6g
Dietary Fiber: 4.4g
Sugar: 0g
Protein: 5.7g

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Rating: 5.0/5 (3 votes cast)

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Tandoor Chicken

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (2 Comments)

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INGREDIENTS:
1 Tbsp sweet paprika
1 Tbsp garam masala
1 Tbsp ground cumin
1 Tbsp ground coriander
1/2 tsp ground turmeric
1 Tbsp finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup Trader Joe’s Cultured Cashew Beverage
1 tablespoon fresh lemon juice
1/4 cup peanut oil
Kosher salt
Freshly ground pepper

1 tsp plant based red food coloring

12 chicken skinless drumsticks (about 4 1/4 pounds)

DIRECTIONS:

Preheat the oven to 450°. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, cultured cashew milk, lemon juice and 2 tablespoons of the oil, food coloring and season with salt and pepper.

In a large bowl, add the spiced buttermilk and rub it onto the chicken. Arrange the chicken in a deep roasting pan leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Serve with Basmati Rice. Enjoy!

NUTRITION ANALYSIS:
12 Servings
Serving Size: 1 Drumstick
Calories: 236.1
Total Fat: 9.7g
Sat Fat: 1.2g
PUFA: 2.5g
MUFA: 5g
Cholesterol: 47.7mg
Sodium: 357.1mg
Potassium: 184.6mg
Total Carbohydrates: 20.3g
Dietary Fiber: 2.6g
Sugar: 0.7g
Protein: 17.4g

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Rating: 5.0/5 (2 votes cast)

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Spinach Saag

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner | Vegan - (0 Comments)

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This dish an authentic North Indian delicacy. The flavors in Saag are mild compared to other curries and its a great way to get some Iron and folate into your meal. You can use fresh or frozen spinach for this dish.I used a combination of fresh Baby Spinach, Baby Kale and Chard from the salad section grocery stores that’s pre-washed. Saves time and effort!

INGREDIENTS:
2 Packages (6oz each)Fresh Spinach or any mustard greens
1 tsp Cumin Seeds
2 medium sweet Onions or 1 Large, finely chopped
2 tsp grated Ginger
2 tsp (about 3-4 cloves)Garlic, minced
2 Tomatoes
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Garam Masala
1/2 tsp Red chili powder or Ground Chipotle
3 Tbsp Peanut or Avocado Oil
Dash or pinch of Salt to taste
1/4 Cup Vegan Sour Cream.

DIRECTIONS:
Boil the spinach or mustard greens for two minutes in a cup of water.Once its cool, puree in a food processor or hand blender until all smooth.
Puree the tomatoes.
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until raw smell disappears.
Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
Add the pureed spinach and let it simmer on medium heat for 10 min. Add a little water if its too thick.
Add the sour cream. Stir to combine.
Serve hot with Roti or Naan! Enjoy!

Nutrition Analysis:
6 Servings (about 1 cup per person)
Calories Per Serving: 113.2
Total Fat: 8g
Sat Fat: 1.6g
Polyunsaturated Fat: 0.8g
Monounsaturated Fat: 5.3g
Cholesterol: 3.3mg
Sodium: 445.2mg
Potassium: 479.2mg
Total Carbohydrates: 8.5g
Dietary Fiber: 2.5g
Sugars: 0.7g
Protein: 2.9g
Vitamin A: 113.3%
Vitamin B6: 4.5%
Vitamin C: 38.9%
Calcium: 8.3%
Copper: 3.1%
Folate: 38%
Iron: 13.5%
Manganese: 33.1%
Riboflavin: 8.5%

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Rating: 5.0/5 (2 votes cast)

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Walnut & Rosemary Oven-Fried Chicken

December 24th, 2013 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

This is probably the best oven fried chicken recipe I have ever encountered! Juicy and tender on the inside, crispy and nutty on the outside making every bite delectably delicious! I got this recipe from key ingredient. With a few tweaks I made it my own! Enjoy!

INGREDIENTS:
1/4 Cup Trader Joe’s Cultured Cashew Milk
2 Tbsp Dijon mustard
4 (6 oz) Chicken Cutlets
1/3 Cup Panko
1/3 Cup finely chopped walnuts
3/4 tsp finely minced rosemary
1/4 tsp salt
1/4 tsp finely ground black pepper
Cooking spray

DIRECTIONS:

1. Preheat oven to 425°F.

2. Combine cashew milk and  mustard in a shallow dish, stirring with a whisk. Add chicken to mixture, turning to coat. In the meantime.

3. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from milk mixture; discard milk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

NUTRITION ANALYSIS:
4 Servings
Serving Size: 1 Chicken Cutlet
Calories per serving: 229.8
Total Fat: 8.6g
Sat Fat: 1.1g
PUFA: 4.7g
MUFA: 0.9g
Cholesterol: 90mg
Sodium: 291.1mg
Potassium: 59.8mg
Total Carbohydrates: 5.1g
Dietary Fiber: 1g
Sugar: 0.4g
Protein: 34.3g

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Rating: 5.0/5 (3 votes cast)

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Asian Turkey Pot Stickers

June 20th, 2013 | Posted by Milana in Appetizers | Asian Cuisine - (2 Comments)

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INGREDIENTS:

1 carrot peeled
1/8 small red cabbage
2 Tbsp grated fresh ginger
5 garlic cloves, minced
2 Tbsp low sodium soy sauce
3 Tbsp rice vinegar
2 tsp sesame oil
1 lb ground turkey breast
5 scallions, chopped
90 round or square spinach dumpling or gyoza wrappers
2 Tbsp peanut oil

DIRECTIONS:

Add carrot and cabbage to the food processor and process until finely chopped. Add the ginger, garlic, soy sauce, rice vinegar and sesame oil. Pulse a couple times and taste to see if you want more of any seasoning.
Add ground turkey and pulse until incorporated. Place filling in a bowl and stir in chopped green onions.
Put one rounded teaspoon worth of filling in the center of the wrapper. Moisten the edge of half the wrapper then fold both edges up and pinch the edges.
To cook, pour canola oil in a skillet and heat on medium high. Add the potstickers and let fry for one minute, then add 1/4 cup water to the pan and cover with lid. Steam 6 minutes then remove the lid. Let fry another 1-3 minutes until the edge touching the pan is golden. Don’t move the potstickers until you are ready to take them from the pan to prevent sticking and tearing.

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Rating: 5.0/5 (2 votes cast)

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Tricolor Baked Ziti

January 22nd, 2013 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

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INGREDIENTS:
16 oz Package Tricolor Penne or Ziti Pasta boiled according to package
15 oz Ricotta Cheese
1 lb Shredded Mozzarella Cheese
1 Egg Beaten
1 Jar Miur Glen Pasta Sauce
1/4 Cup Parmesan Cheese

DIRECTIONS:
In a medium bowl mix pasta with ricotta cheese, sauce, 3/4 of mozzarella and egg. Heat oven to 375F. Lightly grease a 9×13″ baking dish with cooking spray. Spoon mixture, top with parmesan and the rest of mozzarella cheese. Bake for 30 min. Let stand for 15 min before serving.

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Rating: 5.0/5 (2 votes cast)

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Mushroom and Onion Bulgar Casserole

November 26th, 2012 | Posted by Milana in Sides | Vegan - (0 Comments)

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INGREDIENTS:

1 cup dry cracked Bulgar Wheat

1/4 tsp salt

1/4 cup chopped onion

2 tbsp Avocado oil

2 cups water

1 Tbsp Mrs. Dash Original Seasoning Blend

10 button mushrooms chopped (stems removed)

DIRECTIONS:

Heat oven to 350F. Place Bulgar and salt in 1 qt casserole dish. Saute onion and mushrooms in 2 tbsp of oil until tender, about 6 min. Add water to skillet and stir in 1 Tbsp Mrs. Dash Original Seasoning. Combine with Bulgar wheat in casserole dish. Cover and bake 30-40 min or until Bulgar is tender. Serves 6.

Amount Per Serving
  Calories 317.9
  Total Fat 7.1 g
  Saturated Fat 1.4 g
  Polyunsaturated Fat 0.9 g
  Monounsaturated Fat 3.4 g
  Cholesterol 16.7 mg
  Sodium 262.6 mg
  Potassium 385.2 mg
  Total Carbohydrate 52.3 g
  Dietary Fiber 6.4 g
  Sugars 16.0 g
  Protein 12.4 g

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Rating: 5.0/5 (2 votes cast)

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Oatmeal Sirniki

November 5th, 2012 | Posted by Milana in Breakfast/Brunch | Russian/Bukharian Cuisine - (0 Comments)

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INGREDIENTS:

1-16oz. Package Farmer Cheese

2 Large Eggs

3 Tbsp Honey or 4 Tbsp Coconut Sugar

2-1/2 Cups Old Fashioned Rolled Oats

1 tsp Vanilla Extract or vanilla bean paste

1 cup any type of berries (optional)

2 Tbsp Avocado or Peanut Oil for frying

DIRECTIONS:

Mix all ingredients except for oil and berries until well combined. Gently fold in berries if using. Shape into 2″ diameter patties. Heat oil in a large 10″ skillet and place patties ( fry about 7-9 patties at a time) and let fry for about 1-2 minutes on each side on medium heat. Serve with some coconut whipped cream and some more berries.

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Rating: 5.0/5 (3 votes cast)

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Spinach Manicotti

August 14th, 2012 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

1 box (8 oz) uncooked manicotti shells (14 shells)

1-½ cups shredded mozzarella cheese

¼ teaspoon crushed red pepper flakes

15 oz. ricotta cheese  

1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry

2 cloves garlic, finely chopped

1 egg, slightly beaten

 1 Jar Miur Glen Organic Italian Herb Pasta Sauce

DIRECTIONS:

Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the  cheese, the pepper flakes, ricotta cheese, spinach, garlic and egg.
In bottom of ungreased 13×9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Nutritional Information
1 Serving: Calories 300 (Calories from Fat 50)

Total Fat 7g (Saturated Fat 3g, Trans Fat 0g)

Cholesterol 50mg

Sodium 410mg

Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 8g)

Protein 19g

Vitamin A 70%; Vitamin C 6%; Calcium 35%; Iron 15%

Exchanges: 1 1/2 Starch

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Rating: 5.0/5 (4 votes cast)

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