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Showing posts with the label Cinnamon

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Sweet potato Cinnamon Rugelach(pastry)

Posted by Yasmeen on November 23, 2016

Cheese Cinnamon Jewish Pastries Pumpkin Sweet Potatoes

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Wild Blueberry Cinnamon Rolls

Posted by Yasmeen on June 06, 2010

blue berry Breakfast Cinnamon Low Cholesterol Low Fat Rolls Whole grains Whole Wheat

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Lunch Box Friendly :Vegetable and Mango Jam Pockets

Posted by Yasmeen on April 08, 2009

Cinnamon Flax seed Jam Low Fat Mango Whole Wheat

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Cinnamon-Cocoa Quick Bread

Posted by Yasmeen on March 24, 2009

Bread Cinnamon Flax seed Whole Wheat

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Sweet Potato Pie with Caramalized Nuts topping

Posted by Yasmeen on February 26, 2009

Almonds American Cinnamon dessert Ginger Pecans Pie Pistachios Sweet Potatoes Whole Wheat

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Investigating Trans fats :Margarine or Shortening or Butter,which is worse?. And Spiced-up Peach Mini-Tarts

Posted by Yasmeen on February 20, 2009

Cinnamon dessert Peaches Pie Whole Wheat

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A Saudi meal - Matazeez(Pasta), Date Dessert and Arabic Coffee

February was Saudi Arabian Cuisine for the Walima Cooking club .The sumptuous Saudi recipes were introduced to us ,by host of the month,Noor of Middle Eastern Cook . Snippet - Saudi Arabia History and Cuisine The birthplace of Prophet Muhammad,Arabia had stability and unity after the advent of Islam.The boom in economy opened the trade routes ,the spices imported enriched the aroma of the traditional cuisine.The growth of immigrants in modern times mainly from Asia and Africa adapted many more exotic dishes from the foreign lands. Matazeez ,the Saudi style pasta is commonly cooked with lamb in the spiced pasta sauce ,although one can use any kind of meat.The following recipe with fish is much faster to cook,ideal for quick weekday meals and also picking a fish rich in omega 3s like wild salmon is great for a change.If you choose to use lamb or goat ,cook the meat in the tomato sauce and add all the vegetables when the meat is almost cooked. Recipe : Matazeez(Pasta) with Vegetables an...

Peruvian Causa ,a layered Potato and Vegetable Salad

Potato salad never looked so gorgeous before,I was overwhelmed to see this kaleidoscopic salad at Veggie belly .Causa is a Peruvian layered salad served as an appetizer,made using a variety of potatoes and other vegetables. I stacked mine with pretty much what I had in hand.The tomato layer is the spiciest and rest of the layers are mildly flavored.And unbelievably I didn't buy any special mold , but reused the tall Pringle can,halved it for an open end on both sides,the smooth interior worked out very well for a mold. Thanks to Veggie Belly I learned to stack a potato salad with a wholesome makeover :> Makes 4 stacks about 8inches tall & 4inches wide Spicy tomato Layer Ingredients 4 plum red tomatoes,chopped 1/2 teaspoon chili powder pinch of turmeric 2 clove garlic,chopped 1 tablespoon chick pea flour(besan) 1 teaspoon coriander powder(Dhania) 1/2 teaspoon salt 1 teaspoon extra virgin olive oil Method Heat the oil on medium heat,add the garlic ,after few seconds add the ...

No-Churn Almond Banana Chocolate Ice Cream

No ice cream maker needed to make this Ice Cream.Amazingly simple ingredients and easy grind-blend-freeze method ,the ABC ice cream is sumptuous summer treat.The creamy ground raw almonds and caramelized banana mixture freezes perfectly without any crystallization.The chocolate craving is quenched with flavonoid-rich cocoa powder and the semi-sweet chocolate chips. The raw almonds have more vitamins intact which are otherwise lost in roasting the almonds.Nevertheless the other nutrients like calcium,vitamin E,essential fatty acids and minerals remain unharmed in roasted almonds 1 . Store raw almonds cool in fridge for better flavor and prolonged freshness.For the ice cream one can choose between unsalted raw or roasted ground almonds or unsweetened almond butter. Recipe : No-Churn Almond Banana Chocolate Ice Cream Ingredients 1 cup raw almonds 2 very ripe bananas 1 tablespoon virgin pressed coconut oil 2 tablespoon 100% cocoa powder 1/2 cup vanilla almond milk or soy milk 1/2 cup agave...

Qubooli(Lentil Biryani) With Kaddo Dalcha(Pumpkin Lentil Soup)

Originally a Nawabi\Mughalai delicacy ,Qubooli is popular in Hyderabadi cuisine. I tasted it at my friends ,I don't remember Ammi making it(Sorry Ammi:) ). I was glad when i found the recipe at Sia's Monsoon Spice (featuring this month for Zu's Tried and Tasted ) . The procedure is more like preparing a Biryani ,only in this the layering ingredient is mainly Chana(Split Bengal Gram) lentil infused with flavors of yogurt and spices. Qubooli is spicy and flavorful in every bite, tastes even better with some spicy lentil soup like Kaddoo Dalcha or a cooling yogurt chutney(raita) . Qubooli(Lentil Biryani) Ingredients 3cups Basmati rice 1/2 Cup Chana Dal(Split Bengal Gram Lentil) 1/2 cup fat-free Yogurt/Dahi 1 teaspoon Ginger garlic paste 1 teaspoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala) Few Whole Spices like Cloves,Cumin seeds,Cinnamon sticks and cardamom 3/4 cup Chopped cilantro and mint 1 medium Onion Thinly Sliced ...

A Year of Healthful Blogging.Cherry-Blueberry Crumble.Announcing the event ,Health Nut Challenge

Oozing with healthful recipes Health Nut completes a year this month.My mission here was to get the message of out about nature's best foods that heal,encourage more variety in diet ,look for alternatives for food intolerance or restricted diets.So far so good,I see this a beginning to my life long commitment to a take care of a gifted good health.I must thank all my visitors for the encouragement and the thoughtful awards that keeps me going. The Cherry Blueberry Crumble seemed to be a perfect dessert to celebrate the first blogiversary of Health Nut. Adapted from a an inspiring Baker, Deeba@PassionateAboutBaking ,this simple dessert is the best way to enjoy the berrilicious season. Recipe :Cherry Blueberry Crumble for 6 medium ramekins or an 8X8 inches baking dish Ingredients 3 cups(about 1 pound) blueberries 2 cups(about 3/4 pound) cherries,pitted and halved 2 tablespoon all purpose flour 1 tablespoon brown sugar or 2 teaspoon agave nectar For Topping 1 tablespoon brown sugar o...

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