Wednesday, April 8, 2009
Lunch Box Friendly :Vegetable and Mango Jam Pockets
These kid approved whole grain vegetable and Jam pockets make a tasty lunch box food,sure to satisfy a health conscious mom and a picky eater's taste buds. Choose your child's favorite fruit and vegetable for the stuffing.
The mildly sweet Mexican champagne mangoes sounded so appropriate for making the Jam.The outcome was finger licking good,mildly sweetened and so versatile,spread on toast or any kind of bread or flat bread for a relishing mango goody .
For the vegetable stuffing I choose some fresh asparagus,though not a favorite of my boy but I paired it with his favorite potatoes and carrots.Sure healthy disguise.
If making these pockets sounds impossible in the morning rush hour,little bit of prep work must make it a fantastic quick fix lunch box meal.Prepare the dough the night before,the Jam any day in advance and the vegetable filling the night before.Voila,all you have to do in the morning is shape and bake the pockets,and the well balanced whole grain,fruit and vegetable lunch box is ready in 15 minutes!
Homemade Mango Jam
3 mangoes(I used the mildly sweet kind champange),Peeled and cut in cubes
1/4 cup brown or white sugar
1/2 cup water
1 cinnamon stick
Simmer all the ingredients in a pot until reduced to glossy thick mixture.Remove the cinnamon stick,cool and store in sterilized jar in a refrigerator for up to a month.
Vegetable and Jam Pockets
(Makes 6-8 pockets about 5 inches long)
Ingredients for Pockets
2 1/2 cups Whole wheat flour[or use 1 cup all purpose flour and 1 1/2 cup whole wheat flour]
1 tablespoon Flax seed meal(optional ,for added nutrition)
1 tablespoon Olive oil
1/2 teaspoon salt
1 pack active dry yeast,about 1 teaspoon
1/4 cup warm water
pinch of sugar
For Vegetable Stuffing
2 cups Chopped Any fresh vegetables I used baked\cooked potatoes,fresh asparagus and carrots,finely chopped
1/4 teaspoon turmeric
1/2 teaspoon chilly powder
1 garlic clove finely chopped
1 tablespoon Olive oil
1/2 teaspoon Salt
Prepare the dough
In warm water mix in the dry yeast and pinch of sugar. Let sit for 5 minutes.
In a bowl start mixing the flour ingredients along with the yeast. Make a smooth dough and place in a greased bowl and cover. Allow to rise for an hour until double its size or leave it overnight.
Cook the filling
Heat oil in a pan and saute vegetables with garlic and spices for few minutes. Cook just until tender about 5 minutes. set the stuffing aside to cool.
Shape and Bake the Pockets
Preheat Oven to 450F.
Knead the dough for few seconds and divide in to about 6 portions. Take one portion of the dough and roll in to a rectangular shape using a rolling pin. Place a table spoon of stuffing Vegetable or Mango Jam ,spread along the center .Fold once ,then close the open ends ,turn and place on baking sheet. Finish making the remaining pockets,place them about 1/2 inch apart from each other.
Bake for about 15 minutes until crush turns lightly brown.
I'm sending these over to Meeta's Monthly mingle,hosting this month's kid lunches is Srivalli of Cooking4allSeasons.