Mediterranean Chickpea Salad Recipe

By Elaine Magee, MPH, RD

WebMD Recipe from the WebMD Weight Loss Clinic

Ingredients:

15-ounce can chickpeas (or garbanzo beans), drained and rinsed

1 cucumber, unpeeled and finely chopped

1 cup grape tomatoes, halved

1/4 cup finely chopped sweet onion

2 teaspoons minced fresh garlic

1 1/2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

4 ounces fresh mozzarella, finely diced or cubed

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1/4 teaspoon salt

Preparation:

1. Add chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil, and

mozzarella to medium serving bowl.
2. Drizzle olive oil, vinegar, and salt over the top, and toss all ingredients
well to combine.
3. Cover bowl and refrigerate at least 1 hour to let flavors blend.
Yield:

6 side servings
Nutritional Information:

Per serving: 153 calories, 9 g protein, 15 g carbohydrate, 6.5 g fat, 2.5 g saturated fat, 10 mg cholesterol,
2.5 g fiber, 197 mg sodium. Calories from fat: 38%.

Arugula and Apple Salad

By A Nutritionist Eats
WebMD Recipe from [Link]
 Shake up your regular salad by adding this tangy
vinaigrette to fresh arugula greens and crisp Granny Smith apple slices. The result is the kind of
salad that can make you forget about dinner. The kind of salad that people return to for seconds. The kind
that has stray fingers wandering into the bowl after everyone is stuffed hoping for one last flavor-soaked
slice of apple.
Ingredients

1 Tbsp dijon mustard

1 Tbsp agave or honey
1 Tbsp apple cider vinegar
1 Tbsp olive oil
1 granny smith apple, thinly sliced
6 cups arugula greens
Instructions

Whisk dressing ingredients together and toss with arugula and apple slices.
*Tip: after tossing everything together, stuff 1 portion of greens in a mug or cup and invert on plate for a
fancier presentation.
Total Servings: 4
Nutritional Information Per Serving

Calories: 75
Carbohydrates: 10.4 g
Cholesterol: 0mg
Fat: 3.8 g
Saturated Fat:0.5 g
Fiber: 1.4 g
Sodium: 51 mg
Protein: 1.0 g

Apr23rd
Sweet Potato Soup
Raji Sweet Potato Soup

Sweet Potato Soup.

Sweet potato is peeled and cooked in vegetable stock along with onion. Once the sweet potato is
cooked, it is then ground in to puree with milk or heavy cream. Serve sweet potato soup
immediately.
Makes: around 2 Servings of Sweet Potato Soup.

Ingredients:

Sweet Potato 2 Medium

Onion 1
Nutmeg powder a Small Pinch
Black Pepper Powder a big Pinch
Milk or heavy Cream 1/2 Cup
Corn Flour 1 Tbsp
Vegetable Stock 1 1/2 Cups
Lemon Juice 1 tsp
Butter 1 Tbsp
Salt to Taste

Method of preparation:

Peel, remove ends, wash and roughly chop sweet potato.

Peel and roughly chop the onion.

Heat butter in a pan, add corn flour and fry till the mixture turns golden brown in color.
Add the chopped onion and sweet potato.
Fry briefly, add vegetable stock and salt.
Cook the mixture till sweet potato turns soft and vegetable stock reduces quite a bit meanwhile.
Remove from heat, puree the sweet potato mixture with milk or heavy cream, black pepper
powder, nutmeg powder and lemon juice.
Remove the pureed sweet potato soup onto a bowl.
Serve sweet potato soup immediately.
Notes: Make sure sweet potato is cooked well before removing from heat.

Suggestions: Adjust black pepper according to taste.

Variations: You can garnish the sweet potato soup with finely chopped chives or crouton. Add
chopped vegetables like carrot, celery etc along with sweet potato if you wish.
Other Names: Sweet Potato Soup.

Recipe Text and Image Copyright Talimpu 2005-2011. All rights reserved.

1 comment

Apr22nd

Mixed Variety Laddu

Raji Cashew, Dalia, Sesame Seeds Ladoo

Mixed Variety Laddu.

A mixture is sesame seeds, roasted gram and cashews are ground into fine powder along with
sugar. The mixture is then rolled into soft laddu with warm ghee. Serve mixed variety laddu
when necessary.
Makes: around 7 Pieces of Mixed Variety Laddu.

Ingredients:
Sesame Seeds 2 Tbsps
Roasted Gram 4 Tbsps
Raw Cashews 8 10
Cardamom Powder a Pinch
Sugar 3 4 Tbsps
Ghee 1 2 Tbsps

Method of preparation:

Warm up the ghee and keep aside.

Toast sesame seeds in a heavy bottomed pan until they turn golden brown in color.
Remove from heat and cool them to room temperature.
Grind sesame seeds, roasted gram / dalia / putnala pappu, raw cashews, sugar and cardamom
powder into fine powder.
Remove the ground powder onto a bowl, add ghee and mix thoroughly.
Divide the mixture into 7 portions and roll each portion into a small ball with help of hands.
Repeat the same with remaining portions and store the laddu in a tight jar and they stay fresh for
months.
Serve mixed variety laddu.
Notes: Make sure not to burn the sesame seeds.

Suggestions: Adjust the amount of ghee if you can form the mixture into a soft laddu.
Variations: Use jaggery in place of sugar if desired.
Other Names: Mixed Variety Laddu.

Seasoned Green Chiles in Coriander Powder

Dhaniyala Podilo ooresina Mirapakayalu

Ingredients:

Indian Green Chiles 15 20 app.

Coriander Seeds 3/4 cup
Salt 1/2 cup
Oil 1 cup

Method of preparation:

Roast coriander seeds in a shallow pan until aromatic and grind them into fine powder once
completely cooled.

Remove stems, wash and pat dry green chiles.

Once completely dried, slit the green chiles in the middle with its tail intact.

In a dry glass jar, add green chiles, coriander powder and salt.
Pour oil all over the top and seal the lid.
Leave the jar for 3 6 days by stirring each day.
Serve with hot steamed rice, plain dal and ghee.
Stays for couple of months fresh if kept in a dry place.

Notes: Choose tender green chiles for this recipe, if you can.

Papaya Chayote Salad

Papaya Chayote Salad.

Raw papaya and chayote are cleaned and julienned. They are then mixed with fresh lemon
dressing and seasoned with salt and pepper. Serve papaya chayote salad immediately.
Makes: around 2 Servings of Papaya Chayote Salad.

Ingredients:

Raw Papaya 1/8 of Small One

Chayote 1/2 of Medium One
Tomato 1 Small
Lemon Juice 1 tbsp
Boiled Edamame Beans 2 Tbsps
Chaat Masala a Pinch
Black Pepper Powder to taste
Salt to taste

Method of preparation:

Peel and wash the green papaya and chayote.

Use a julienne peeler to thinly shred the papaya and chayote (around 2 cups).
Wash and finely slice the tomato.
Peel the garlic cloves.
Remove stems and wash the green chiles.
Wash and tear the cilantro leaves.

In a mixing bowl, add lemon juice, green chile, black pepper powder, chaat masala and salt.
Lightly crush everything and stir in julienned papaya, chayote, tomato slices, edamame, green
chiles and cilantro.
Set aside for couple of minutes for flavors to develop.
Serve papaya chayote salad immediately.
Notes: Make sure to grate the papaya and chayote on thick side of grater if you dont have a
julienne peeler.

Suggestions: Make sure not to leave the salad aside for long time once its seasoned especially if
the vegetables are grated.
Variations: You can also add thinly sliced red onion if you wish. Use boiled green peas in place
of edamame (fresh young soy beans).
Other Names: Papaya Chayote Salad.

Salad

Tags: Chayote, Papaya

Green Papaya Dal

Pacchi Boppaya Pappu

Ingredients:

Raw / Green Papaya 1/2 of small one

Toor Dal 1 1/2 cups
Green Chiles 3
Tamarind 1/2 inch sized ball
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Urad Dal 1 tsp

Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Wash toor dal under water thoroughly and pressure cook in 3 cups of water for 3 whistles.
Wash, peel, remove ends,halve, remove seeds and chop green papaya into small pieces.
Remove stems, wash and slit the green chiles.
In a sauce pot, add a cup of water, green chiles, chopped green papaya, tamarind, turmeric
powder and salt.
Cook covered on medium flame until green papaya pieces turn soft.
Uncover and add cooked toor dal along with half a cup of water.

Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add this tempering / talimpu to above dal pot.
Let it boil for a minutes and then serve green papaya dal hot with steamed rice or roti.

Notes: Make sure green papaya is thoroughly cooked before adding toor dal.

Tags: Papaya, Toor Dal

Fenugreek Leaves Fritters

Menthi kura / Methi Pakodi

Ingredients:

Fenugreek Leaves / Methi 2 cups packed

Besan / Gram Flour 3/4 cup
Tamarind Pulp 1 tbsp
Turmeric Powder 1/2 tsp
Red Chilli Powder 1 2 tsps
Sugar 2 tsps (optional)
Salt to taste
Oil for deep frying

Method of preparation:

Clean, pluck and thoroughly wash fenugreek leaves.

In a mixing bowl, mix together fenugreek leaves, besan, tamarind pulp, turmeric powder, red
chilli powder, salt and 2 tbsps of oil with sufficient amount of water to let besan stick to the
fenugreek leaves.

Heat oil in deep frying pan, take small amounts of the besan mixture and slowly drop in hot oil.
Fry them till crisp and golden brown on both sides and remove fritters onto a kitchen towel.
Repeat the same with remaining besan fenugreek mixture.
Serve methi pakodi with pickle rice or as a snack.

Notes: If you dont like the taste of methi, reduce the amount of methi and increase the amount
of besan

Mixed Greens Fritters

Aku Kura Punukulu.

Spinach, fenugreek and cilantro are mixed with besan and made into batter with yogurt. The
mixture is then dropped into hot oil and deep fried till brown in color. Serve mixed greens fritters
as a tea time snack or with any pickle rice.
Makes: around 10 Mixed Greens Fritters.

Ingredients:
Besan 1 Cup
Yogurt 1/2 Cup
Onion 1 Small
Sooji 2 Tbsps
Cilantro few Leaves
Fenugreek Leaves Few Pinches
Spinach few Leaves
Green Chiles 2
Soda Bi Carb a Small Pinch (optional)
Salt to taste
Oil for Deep Frying

Method of preparation:

Remove stems, wash and finely chop green chiles.

Wash and roughly chop spinach and cilantro leaves.
Separate and thoroughly wash fenugreek leaves.
Peel and slice the onion.

In a mixing bowl, combine all the ingredients and make it into a thick pourable batter.
Use few drops of water if necessary.

Heat oil in deep frying pan on medium low heat.

Drop small lime sized portions of the prepared batter into hot oil.
Let the bhaji turn brown on all sides.
Remove the bhaji onto a absorbent paper.
Repeat the same with any remaining batter.
Serve mixed greens fritters immediately.
Notes: Make sure to deep fry on a medium low heat to allow insides of the fritters to cook.

Suggestions: If the fritters are not cooked properly, drop them back into oil and deep fry on low
heat till done.
Variations: You can also add soaked sago to the batter if you wish.
Other Names: Aku Kura Punukulu, Mixed Greens Fritters, Mixed Greens Bhaji.

Category:

Bajji or Bhaji, Deep Fried

Tags: Gram Flour, Mixed Vegetables

Sarson Ka Saag

Sarson Da Saag.

Sarson Ka Saag is a Punjabi dish made of mustard greens. Mainly mustard greens are used for
sarson ka saag. Since mustard leaves have sharp flavor, some use spinach and bathua leaves to
complement. Mustard leaves are blanched and ground into coarse paste. It is then briefly cooked
in tempered oil. Sarson ka saag is topped with home made ghee and traditionally eaten with
makai ki roti.
Makes: 4 5 Servings

Ingredients:

Mustard Greens 3 Cups Packed

Spinach 1 Cup Packed
Bathua Leaves 1/2 Cup Packed
Corn Meal 1 tbsp
Green Chiles 2
Onion 1
Garlic 3 Cloves
Ginger 1 inch Piece
Cumin Seeds 1 tsp
Salt to taste
Ghee / Oil 1 tbsp

Method of preparation:

Peel and finely chop onion.

Peel and crush the garlic cloves.
Remove stems, wash and roughly chop green chiles.
Peel and chop half the ginger and sliver the other half of the ginger.
Clean, wash, separate leaves from stalks and roughly chop mustard greens, spinach leaves and
bathua leaves.

Bring to boil a cup or two of water and cook all the greens in boiling water along with ginger and
green chillies till leaves turn just soft.
Alternatively, bring to boil a cup of water and cook all the greens till soft and tender.
Once cooled, grind all the cooked greens along with ginger and green chiles into coarse paste.
If necessary add the water the greens are cooked in.

Heat oil in a pan, add cumin seeds, crushed garlic cloves and onion.
When onion turns translucent, add cornmeal and pureed mustard greens.
Add water if required and cook on low flame till oil seperates.
Garnish with slivers of ginger and serve sarson ka saag hot with makai ki roti.
Notes: Make sure greens are cooked well before grinding them into coarse paste.

Suggestions: Sarson ka saag is too thick Add more water from the greens that are cooked in
and cook the whole mixture on low flame for a minute or two.
Variations: Some like to add cabbage for the creamy texture it imparts. Avoid using bathua
leaves and spinach if you like the flavor of mustard greens or change the ratios accordingly.
Curled mustard greens can also be used if you cannot find Indian mustard greens.
Other Names: Sarson Da Saag, Mustard Leaves Curry, Spiced Mustard Greens.

Makai Ki Roti

Makai Ki Roti.

Makai ki roti is a famous Punjabi roti made with fine cormeal (looks like fine sooji). Cormeal is
kneaded into soft dough using very hot water. The dough is then pressed into thick roti and
heated on flat pan till its cooked. Makke ki roti is traditionally served with sarson da saag.
Makes: around 3 Servings of Makai ki Roti.

Ingredients:

Fine Cornmeal / Makki ka Atta 1 Cup

Very Hot Water as needed
Salt to taste
Ghee or Oil 1 tsp

Method of preparation:

In a mixing bowl, mix together cornmeal and salt.

Add sufficient hot water to the mixture to form a soft dough.
Once warm enough to handle the dough, knead the dough well and divide into 3 4 parts.
Roll each part between two sheets of plastic into 6 7 diameter circle with help of a rolling
pin.
Repeat the same with remaining parts of the dough.

Heat a flat pan on medium heat.

Apply little oil to the pan, place the rolled out roti and fry on both sides till light golden brown.
Serve makai ki roti with sarson da saag.
Notes: Make sure not to overcook the makai ki roti.

Suggestions: If the dough doesnt come together, make sure to add very hot water to bind it well.
Variations: Add half a cup of wheat flour while preparing the dough for much softer version of
the makai ki roti.
Other Names: Makai Ki Roti, Makke ki Roti.
Multiple Dal Roti

Pappula Rotti

Ingredients:

Toor Dal 1/2 cup

Split Moong Dal 1/2 cup
Masoor Dal 1/2 cup
Chana Dal 1/2 cup
Raw Rice 1 cup
Salt to taste
Oil as required

Method of preparation:

Separately grind each of the ingredients except salt into somewhat coarse powder using a
grinder.
Combine all the ground dals into one mixture.
Store the ground dals powder in a jar and use it when required.

To make instant dal roti, take a cup of above ground powder into mixing bowl.
Add sufficient salt and 3/4th cup of water.

Heat a heavy wok on medium heat and pour 2 tbsps of oil into it.
When oil gets hot, pour the dal mixture into the wok.
Cook covered on low flame until the bottom of roti is crisp and cooked (abt. 15 min).
Uncover, turn on other side and cook for 5 8 minutes on low flame.
When the dal roti is completely cooked from inside, remove and repeat the same for another roti.
Serve hot dal roti with coconut chutney.
Notes: Make sure to check whether roti is cooked from inside before removing from heat.

Spicy Onion Roti

Vaamu Ullipaya Rotti.

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into
thick roti. The roti is layered with spicy onion mixture for this specific recipe. Serve spicy onion
roti with coconut chutney.
Makes: around 5 Spicy Onion Roti for the batter.

Ingredients:

Idly Rawa 1 Cup

Urad Dal 1/2 Cup
Onion 1 Small
Red Chile Powder 1/2 tsp
Cilantro few Sprigs
Ajwain a Pinch
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.

Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep
aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.

Leave the idly batter in a warm place for around 8 hours.

Wash and finely chop the cilantro.

Peel and finely chop the onion.
In a small bowl, mix together chopped onion, ajwain, cilantro, red chili powder and salt.

Heat a flat pan on medium heat, pour 2 3 ladles of batter on the pan.
Spread the batter into thick roti.
Layer the roti with spicy onion mixture.
Cook covered for around 5 minutes on medium low flame.
Uncover, pour a tbsp of oil and turn over the roti.
Cook the roti for another 3 minutes on a medium flame.
Serve spicy onion roti with coconut chutney.
Notes: Make sure to cook the roti well.

Suggestions: If roti is uncooked inside, put it back on heat and cook covered on low flame till
done.
Variations: You can also check the mouthwatering green chili variation here.
Other Names: Spicy Onion Roti.

Cabbage Carrot Rotti

Cabbage Carrot Rotti.

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into
small rotti. The rotti is layered with cabbage carrot mixture prepared earlier for this specific
recipe. Serve cabbage carrot roti with any spicy pickle or chutney.
Makes: around 10 Cabbage Carrot Rotti..

Ingredients:

Idly Rawa 1/2 Cup

Urad Dal 1/4 Cup
Carrot 1 Small
Cabbage 1/8 of Small Head
Green Chiles 1
Salt to taste
Cilantro few Sprigs
Oil few tsps

Method of preparation:

Soak urad dal in water for 3 hours.

Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep
aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Wash and finely chop the cilantro.

Peel, remove ends, wash and grate the carrot.
Grate or finely chop the cabbage.
Remove stem, wash and finely chop the green chile.

In a small bowl, mix together grated carrot, cabbage, green chile, cilantro and salt.

Heat a flat pan on medium heat, pour a scoop full of batter on the hot pan.
Spread the batter into thick roti.
Layer the roti with few tbsps of cabbage carrot mixture.
Pour few drops of oil around the roti and cook covered for around 5 minutes on medium low
flame.
Uncover, turn over the roti carefully and pour few more drops of oil.
Cook the roti for couple more minutes on a low flame.
Serve cabbage carrot roti with any spicy pickle or chutney.
Notes: Make sure to cook the roti well.

Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till
done.
Variations: Also mix in some cumin seeds or fennel seeds with the cabbage carrot mixture.
Other Names: Cabbage Carrot Rotti.
Instant Cabbage Dosa

Instant Cabbage Dosa.

Cabbage is roughly chopped and ground into paste along with green chiles. The ground cabbage
is then mixed with rice flour and spices and made into a batter. The cabbage dosa batter is then
poured onto a hot flat pan and cooked till done. Serve instant cabbage dosa instantly as it is or
with coconut chutney.
Makes: around 4 Instant Cabbage Dosas.

Ingredients:

Cabbage 1/4 of Small Head

Rice Flour 1/2 Cup
Green Chiles 1 2
Cumin Seeds 1/4 tsp
Salt to Taste
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and roughly chop cabbage.

Remove stems, wash and slice the green chiles.
Grind cabbage and green chiles into paste adding little water if required.

In a mixing bowl, mix together rice flour, cabbage green chile mixture, cumin seeds, curry leaves
and salt.
Pour around a cup of water and make it into somewhat thin batter.
Heat a pan on medium heat.
When pan gets hot, pour a ladle full of cabbage dosa batter in circular motion.
Dont disturb the batter once it hits the pan.
Simmer for a minute, drizzle few drops of oil around the edges of dosa.
When dosa turns golden brown, turn the dosa on other side.
Fry the dosa on medium high heat for a minute.
Remove the cabbage dosa on to a plate.
Repeat the same with remaining batter.
Serve instant cabbage dosa instantly as it is or with coconut chutney.
Notes: Make sure dosa is cooked well before removing from heat.

Suggestions: If dosa breaks down, you might need to a little more rice flour in the batter. If dosa
is too thick, adjust the cabbage dosa batter with little water.
Variations: You can also add finely chopped cilantro if you wish.
Other Names: Instant Cabbage Dosa.

Spring Vegetable Dosa

Spring Vegetable Dosa.

Vegetables like carrot, cabbage, bell pepper are finely chopped and seasoned with salt. Dosa
batter is prepared with urad dal and rice flour. The batter is made into somewhat thin dosa and
layered with chutney and then with prepared spring vegetables mix. Once the dosa is cooked and
is in light golden in color, it is removed from heat and served with any chutney.
Makes: around 10 Spring Vegetable Dosa.

Ingredients:
Urad Dal 1/2 Cup
Rice Flour 1 Cup
Green Chiles 1
Salt to taste
Oil as required

For One Serving:

Ginger Chutney 1 Tbsp

Cabbage (grated) 2 Tbsps
Green Bell Pepper 1 Tbsp
Carrot (grated) 1 Tbsp
Onion (chopped) 1 Tbsp

Method of preparation:

Remove stem, wash and finely chop green chile.

Peel and finely chop the onion.

Soak urad dal in water for around 3 hours.

Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 8 hours.
In a mixing bowl, mix together all the vegetables and season the mixture with salt.

Heat a flat pan on medium high heat.

Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion
into thin dosa.
After a few seconds, layer the dosa with a Tbsp of ginger chutney.
Layer the dosa with few tablespoons of the prepared spring vegetables mixture.
Pour around quarter tsp of oil around the dosa and fry till it turns golden brown in color.
Carefully remove the dosa from heat.
Repeat the same with remaining batter.
Also, store any leftover dosa batter covered in a refrigerator for couple more days.
Serve spring vegetable dosa with any chutney of your choice.
Notes: Make sure the dosa is made thin else cook on other side.

Suggestions: Layer a lot of vegetable mixture on the dosa in which case the dosa wont crisp up.
Variations: Use your choice of chutney to spread on the dosa. You can also mix a tsp of oil in
any lentils powder and spread the mixture on dosa. Potato mixture can also be used to spread on
the dosa for binding. You can also saute the vegetables lightly before used for layering.
Other Names: Spring Vegetable Dosa.
Ragi Flour Dosa

Ragi Dosalu.

Dosa can be prepared with ragi flour / finger millet flour. Its easy and needs no fermentation. A
batter is prepared with ragi flour and rice flour. The batter is poured onto hot pan and cooked till
the dosa turns crisp. Serve ragi dosa immediately with any pickle or chutney of your choice.
Makes: around 8 Ragi Dosalu.

Ingredients:

Ragi Flour 1 Cup

Rice Flour 1/3 Cup
Green Chiles 2 4
Spring Onions 2
Curry Leaves 3
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and finely chop the green chiles.

Wash and tear curry leaves into small pieces.
Wash, remove ends and finely chop the spring onions.

In a mixing bowl, mix together ragi flour and rice flour into smooth batter with enough water.
Then stir in chopped green chiles, scallions, curry leaves, cumin seeds and salt.
The batter is somewhat thin and pourable or else adjust with water.
Leave the batter to sit for around 10 minutes for the flavors to enhance.
Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of ragi dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 7 9 inch diameter dosa.
Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining ragi dosa batter.
Serve ragi dosa with any chutney of your choice or with sambar.
Notes: Make sure ragi dosa is little crisp before removing from heat.

Suggestions: If the ragi dosa doesnt come out crisp, make sure the pan is hot all the time. Dont
spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesnt
come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too
thick, and adjust with water.
Variations: You can also add finely chopped onion, ginger or cilantro to the batter. Finely
chopped cashews are also commonly added.
Other Names: Ragi Flour Dosa, Ragi Dosalu.

Maida Dosa

Maida Pindi Attu.

Maida dosa is quick and instant dosa which has to be consumed immediately. Maida is mixed
with a little bit of rice flour and spice. The mixture is made into thin batter and poured on hot flat
pan into dosa. The maida dosa can be served immediately with mango pickle or any chutney of
your choice.
Makes: around 6 Maida Pindi Atlu.
Ingredients:

Maida 1 Cup
Rice Flour 1/4 Cup
Green Chiles 2 3
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and grind green chiles into paste.

In a mixing bowl, mix together maida, rice flour, green chile paste, cumin seeds and salt.
Pour enough water to the mixture to make it into somewhat thin batter.

Heat a flat pan on medium high heat, apply few drops of oil on the pan.
Pour a ladle full of dosa batter in circular motion around the rim of the flat pan and fill in the
large gaps.
When the bottom of the dosa starts to change color, turn on other side and layer with few drops
of oil.
Reduce the heat a little and cook for a minute and carefully remove the dosa onto a plate.

Repeat the same with remaining dosa batter.

Serve maida dosa immediately with any chutney or pickle of your choice.
Notes: Make sure to get the consistency of the batter right.

Suggestions: If dosa comes out thick, batter must be too thick. If dosa doesnt come out well,
batter must be too thin so add more maida.
Variations: You can also add a tbsp of sooji for a crispier dosa.
Other Names: Maida Dosa, Maida Pindi Attu.
Instant Yogurt Dosa

Challa Atlu.

For a quick yogurt dosa, rice flour and maida are mixed with yogurt into smooth batter along
with other spices. The batter is then poured onto hot pan and cooked till the dosa is little brown
and crisp. Serve yogurt dosa immediately with any pickle or sambar or any chutney of your
choice.
Makes: around 8 (8 inch) Easy Yogurt Dosa.

Ingredients:

Rice Flour 1/2 Cup

Maida 1/4 Cup
Plain Thick Yogurt 1/3 Cup
Cumin Seeds 1 tsp
Green Chiles 1 2
Salt to taste
Oil as Required

Method of preparation:

Remove stems, wash and coarsely grind the green chiles with salt.

In a mixing bowl, mix together rice flour, maida, yogurt, cumin seeds, green chili paste and salt
into smooth somewhat thin batter with enough water.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of yogurt dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 8 9 inch diameter dosa.

Dont spread the dosa with back of the ladle.

Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for 2 -3 minutes before removing from heat.
Repeat the same with remaining yogurt dosa batter.
Serve instant yogurt dosa immediately with sambar or with any chutney of your choice.
Notes: Make sure yogurt dosa is little crisp before removing from heat.

Suggestions: If yogurt ratio increases, dosa turns soft and sticks to pan. Add the rice flour and
maida in respective ratios to balance the extra yogurt. Its not easy to get the batter right the first
time. Test the dosa and make sure it comes out brown and little crisp if thats what you like. If the
dosa doesnt come out of the pan, make sure dosa batter is not too thin. If dosa comes thick,
make sure batter is not too thick by adjusting with water.
Variations: You can also add finely chopped onion to the yogurt dosa batter.
Other Names: Easy Yogurt Dosa, Challa Atlu.

Dosa with Roasted Gram Powder

Dosa with Roasted Gram Powder.

Roasted Gram / Putnala Pappu is ground into fine powder along with spices. Dosa batter is
prepared with urad dal and rice flour. The batter is made into somewhat thin dosa and layered
with prepared roasted gram powder. Once the dosa is cooked and is in light golden in color, it is
immediately served.
Makes: around 10 Dosas with Roasted Gram Powder.
Ingredients:

Urad Dal 1/2 Cup

Rice Flour 1 Cup
Roasted Gram / Dalia 1/4 Cup
Red Chile Powder 3/4 tsp
Cumin Seeds 1 tsp
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for around 3 hours.

Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 8 hours.

Grind roasted gram with red chile powder and salt into fine powder using a spice blender.

Heat a flat pan on medium high heat.

Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion
into thin dosa.
Layer the dosa with around a tablespoon of the prepared roasted gram powder and cumin seeds.
Pour around quarter tsp of oil around the dosa and fry till it turns golden brown in color.
Carefully remove the dosa from heat.
Alternatively, turn the dosa on other side and cook for few seconds to crisp up a little.
Repeat the same with remaining batter.
Also, store the dosa batter covered in a refrigerator for couple more days.
Serve dosa with roasted gram powder with chutney of your choice.
Notes: Make sure the dosa is made thin else cook on other side.

Suggestions: Adjust the roasted gram powder and red chile powder to taste.
Variations: Check other dosa recipes here.
Other Names: Dosa with Roasted Gram Powder.

Pesto Zucchini Tomato Gratin

By The Gluten Free Goddess
WebMD Recipe from [Link]
 Make this recipe vegan with dairy-free pesto and
casein-free soy or almond "mozzarella." Serve it as a delicious side dish with grilled chicken, fish, or
meat, or spoon it on bowls of pesto penne pasta.
Ingredients

2 cups gluten-free breadcrumbs

2 tablespoons extra virgin olive oil
Fresh or dried Italian herbs or basil/oregano/marjoram, to taste
3 medium zucchini, sliced in long pieces, 1/4 inch thick
5 cloves garlic, chopped
A handful of halved artichoke hearts
4 tablespoons prepared basil pesto
2-3 vine ripe tomatoes, sliced thick
1 tablespoon balsamic vinegar
1 pinch sea salt, to taste
Fresh ground black pepper, to taste
4 oz. fresh mozzarella cheese, sliced
Instructions

For the topping

2 cups gluten-free breadcrumbs
2 tablespoons extra virgin olive oil
Fresh or dried Italian herbs or basil/oregano/marjoram, to taste
For the veggies
3 medium zucchini, sliced in long pieces, 1/4 inch thick
5 cloves garlic, chopped
A handful of halved artichoke hearts
4 tablespoons prepared basil pesto
2-3 vine ripe tomatoes, sliced thick
1 tablespoon balsamic vinegar
1 pinch sea salt, to taste
Fresh ground black pepper, to taste
4 oz. fresh mozzarella cheese, sliced
Preheat oven to 350 degrees F.
Lightly oil a gratin dish or large pie plate. Place the toasty crumbs in a bowl and using a fork, toss with a
tablespoon of extra virgin olive oil to coat; season with Italian seasoning or dried basil/oregano/marjoram.
Heat a tablespoon of olive oil in a large skillet. Add the zucchini, garlic, and artichokes, and saute briskly
just until the zucchini is a bit golden and still tender-crisp.
Remove from heat and pour the veggies into a bowl to cool slightly. When cooled, gently toss the zucchini
mixture with the prepared basil pesto, to coat.
Layer the pesto veggies in the gratin dish or pie plate. Spread a scant third of the crumbs on the squash
mixture. Layer slices of mozzarella in the gratin dish and top with sliced tomatoes. Sprinkle the tomatoes
lightly with balsamic vinegar. Season the mixture with sea salt and pepper. Sprinkle the remaining crumbs
over the tomatoes.
Bake the gratin until it is bubbly and hot, about 20-25 minutes.
Serve on a bed of hot brown rice penne tossed with basil pesto.
Total Servings: 4
Nutritional Information Per Serving

Calories: 328
Carbohydrates: 50.4 g
Cholesterol: 0 mg
Fat: 10.1 g
Saturated Fat: 1.7 g
Fiber: 6.1 g
Sodium: 430 mg
Protein: 10.7 g

Broccoli Rabe, Carrot and Radicchio Salad

By Dana Treat
WebMD Recipe from [Link]
Adapted from Martha Stewart Living Cookbook The Original Classics
I increased the amount of dressing, but try adding half and tasting to see if there is enough for your taste.
I also increased the amount of radicchio since the heads tend to be small. Stewart suggests plunging the
broccoli rabe into an ice water bath but I just drained and ran very cold water over it to shock it. I also
made the broccoli rabe a day ahead, wrapped in a clean kitchen towel, and refrigerated it.
Ingredients

Kosher salt
1 1/2 pounds broccoli rabe, tough stems removed, cut into 2 inch lengths
1 tbsp. fresh lemon juice
1 tbsp. sherry vinegar
1 tsp. honey
1 tbsp. soy sauce
2 tbsp. olive oil
Freshly ground black pepper
4 small carrots, sliced into thin strips, using a vegetable peeler
1/2 head radicchio, quartered and thinly sliced crosswise
Instructions

Bring a large pot of salted water to boil. Add the broccoli rabe and cook, just until tender, about 2 minutes.
Drain and rinse with very cold water until cool. Place on paper towels or in a kitchen towel to absorb
excess moisture.
In a small bowl, whisk together the lemon juice, vinegar, honey, soy sauce, and olive oil. Season to taste
with salt and pepper.
Combine the broccoli rabe, carrots, and radicchio in a medium bowl. Add the vinaigrette, toss well, and
serve.

Total Servings: 4
Nutritional Information Per Serving

Calories: 113.5
Carbohydrates: 9.7 g
Cholesterol: 0.0 mg
Fat: 7.5 g
Saturated Fat: 1.0 g
Fiber: 5.1 g
Sodium: 333.3 mg
Protein: 5.1 g

Cast Iron Cornbread

By The Sprouted Kitchen
WebMD Recipe from [Link]

Ingredients

1 Cup Whole Wheat Pastry Flour

Cup Cornmeal/Polenta
1/3 Cup Honey
3 Tbsp. Butter, melted
1 Tbsp. Baking Powder
1 Tsp. Sea Salt
1 Cup Buttermilk
Cup Grated Cheddar Cheese (plus a bit for the top)
Cup Green Chiles (canned)
3 Tbsp. Fresh Chives, Chopped
1 Large Egg
1 Cups Corn, fresh or thawed frozen
Instructions
Heat oven to 350
Put a 10-12 cast iron pan in the oven to warm up. If you are using another type of dish (I suggest ceramic
or glass), dont worry about warming, but wipe the inside with a little butter.
Whisk together the flour, cornmeal, honey, baking powder and salt. In a separate bowl whisk the egg until
fluffy, and then add the buttermilk, green chilies, chives, cheddar, melted butter and corn to combine. Pour
the wet ingredients into the dry and stir until just combined.
Remove the skillet from the oven and swirl a pat of butter to cover the bottom. Fill the pan with the
cornbread batter into an even layer and sprinkle a little cheese for good measure. Bake for 30 40
minutes on the middle rack or until the edges are golden and the center is just set.

Total Servings: 10
Nutritional Information Per Serving

Calories: 209
Carbohydrates: 32.7 g
Cholesterol: 37 mg
Fat: 6.9 g
Saturated Fat: 3.8 g
Fiber: 3.1 g
Sodium: 333 mg
Protein: 5.8 g
Sugars 11.5g

Vegan Coleslaw with Peanut Dressing

By The Gluten Free Goddess
WebMD Recipe from [Link]

I thought I'd share this light and tasty coleslaw

recipe. I whipped it up last night when all we had in the fridge was a head of green cabbage, a slim wedge
of purple cabbage and a bunch of fresh cilantro. Out of all the nut butters I have on hand, I chose peanut
butter for the base of my salad dressing, but this would also be scrumptious with cashew, almond, or
sunflower seed butter.
Ingredients

1 chilled head of green cabbage, outer leaves removed

A wedge of purple cabbage, for color
A fistful of fresh cilantro, washed, dried
1/3 cup smooth unsalted organic roasted peanut butter
1-2 teaspoons extra virgin olive oil
Juice from one big lime
1 tablespoon coconut milk, as needed
1-2 teaspoons agave nectar to taste
A pinch of ginger, to taste
Sea salt, to taste
Instructions

For the peanut dressing:

1/3 cup smooth unsalted organic roasted peanut butter
1-2 teaspoons extra virgin olive oil
Juice from one big lime
1 tablespoon coconut milk, as needed
1-2 teaspoons agave nectar, to taste
A pinch of ginger, to taste
Sea salt, to taste
Cut the cabbage in thirds; chop off the core section; and shred the wedges into thin strips. You can do this
by hand with a large sharp chef knife or a grater/shredder. Toss into a colander. Shred some purple
cabbage, for color. Add it to the green cabbage. Rinse in cold water and pat dry. Dump the cabbage into a
salad bowl.
Roughly cut off most of the cilantro stems and add the cilantro into the bowl. Toss to distribute.
Make your dressing (I use a large glass measuring cup to whisk my salad dressings). Combine the
peanut butter, olive oil, lime juice, and coconut milk and whisk till smooth. Add the agave, a little ginger,
and sea salt, to taste.
If the dressing needs to be a little thinner, add more coconut milk or lime juice, a tablespoon at a time.
Taste test to balance the creamy, salty and tart flavors.
Pour the dressing onto the slaw and toss lightly until well coated. Cover and chill until serving.
Total Servings: 6
Nutritional Information Per Serving

Calories: 133
Carbohydrates: 11.6g
Cholesterol: 0 mg
Fat: 8.7g
Saturated Fat: 2.2 g
Fiber: 4.1g
Sodium: 89 mg
Protein: 5.3 g
Vanilla Cupcakes with Mocha Icing
By The Gluten Free Goddess
WebMD Recipe from [Link]

I frosted these little vanilla beauties with mocha-

flavored icing because I love the combo of coffee and chocolate. But straight-up chocolate would also be
delicious. Sprinkles, as always, are optional.
Ingredients

1 cup sorghum flour

1 cup tapioca starch
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup warm vanilla rice milk or water
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs)
3 tablespoons light olive oil
1 tablespoon bourbon vanilla extract
1/4 teaspoon mild tasting rice vinegar or lemon juice
2 cups confectioner's (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Spectrum Organic Shortening
2 ounces cold coffee, more as needed (or use rice milk if you don't like coffee)
1 teaspoon bourbon vanilla
Instructions
Preheat the oven to 350 degrees F. Line a 12-cupcake tin with paper or parchment liners.
In a mixing bowl, whisk the dry ingredients together:
1 cup sorghum flour
1 cup tapioca starch
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
Add in:
1 cup warm vanilla rice milk or water
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs)
3 tablespoons light olive oil
1 tablespoon bourbon vanilla extract
1/4 teaspoon mild-tasting rice vinegar or lemon juice
Beat with a mixer until the cake batter is smooth -- about 2-3 minutes.
A reminder on gluten-free vegan batters: Gluten-free vegan batters behave a little different. They are
often stiffer at first, then get sticky and stretch as the xanthan gum and egg replacer do their vegan g-free
thing.
If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter
to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.
Using an ice cream scoop, plop the batter into the 12 liners. Smooth out the tops with wet fingers.
Bake in the center of a preheated oven until firm and dome shaped. For me this took about 18 minutes at
sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.
Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this
avoids steaming the bottoms).
Make your icing.
Dairy-Free Mocha Icing Recipe
When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the
consistency you want. If the icing gets too runny, add more confectioner's sugar to thicken it. You can also
put the icing in the fridge for an hour to stiffen it.
2 cups confectioner's (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Spectrum Organic Shortening
2 ounces cold coffee, more as needed (or use rice milk if you don't like coffee)
1 teaspoon bourbon vanilla
Starting with the least amount of liquid, beat the sugar and cocoa powder to incorporate the shortening,
coffee, and vanilla. If you need more liquid, add a small amount at a time. Beat for two minutes or so until
smooth. If you need to stiffen the frosting, add a little more confectioner's sugar.
Chill the frosting before using it. I chill it, covered, for about an hour.
Frost the cupcakes. Cover in an air-tight container until serving. Its best eaten the first day. If making
ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.
Total Servings: 12
Nutritional Information Per Serving

Calories: 234
Carbohydrates: 44.2g
Cholesterol: 0mg
Fat: 6.0g
Saturated Fat: 1.5g
Fiber: 1.4g
Sodium: 192 mg
Protein: 1.6 g

Potato Salad with Sweet Potatoes and Red Onion

By The Gluten Free Goddess
WebMD Recipe from [Link]

This is a colorful and lower-carbohydrate potato

salad recipe, a welcome change from the ordinary white spud with mayo and boiled egg offerings so
ubiquitous at backyard get-togethers. Why? Beyond the no-mayonnaise-and-eggs part, it features sweet
potatoes. It's blissfully dairy, mayo, and egg-free.
Ingredients

2 large sweet potatoes, peeled, diced

2-3 large Yukon gold potatoes, peeled, diced
Sea salt
Cracked pepper, to taste
Extra virgin olive oil, as needed
Apple cider vinegar, to taste (use a clean, light vinegar, not too strong)
2-3 teaspoons dill
Sliced or chopped red or purple onion, to taste
Instructions

Place the cut potatoes into a pot of fresh salted water and bring to a boil. Cook until the potatoes are fork
tender, about 20 minutes. Drain well.
Season with sea salt and cracked pepper. Sprinkle with apple cider vinegar. Drizzle with olive oil. Add the
dill and onion. Toss gently to combine.
Add vinegar, sea salt and olive oil a sprinkle at a time and toss until the salad achieves the flavor you
prefer.
Note: I add a lot of vinegar because I love the combination of vinegar, sea salt, and potatoes. So I add
more than I expect to usually, based on tasting. That's why it's so important to taste test while you're
seasoning.
A recipe is only a blueprint. You have to engage your own senses.
One flavor tip I've learned from experience: It's better to season assertively when it comes to potato
salad, especially if you're going to chill it before serving. Chilling dulls the flavors. You'll often need more
than you think.
Serve this two potato salad warm -- I love it still warm. Or cover and chill it for serving later. It's also good
cold.
Total Servings: 5
Nutritional Information Per Serving

Calories: 155
Carbohydrates: 30.5g
Cholesterol: 0mg
Fat: 2.9g
Saturated Fat: 0g
Fiber: 4.6g
Sodium: 11mg
Protein: 2.4g

Vegan Mulligatawny Detox Soup

By The Gluten Free Goddess
WebMD Recipe from [Link]
 Did you over indulge? Just a little? Don't worry,I've
got a body and soul soothing cure. Mulligatawny detox soup. It's chock full of antioxidant vegetable
goodness with detoxing spices to boot. Cook it on the stove top or in a Crock Pot and let it simmer for the
afternoon, filling your kitchen with a comforting aroma that feels like one big hug.
Mulligatawny is one of my all-time favorite soup recipes. But this version is not the traditional
mulligatawny recipe with chicken. Nope. It's meat-free and dairy-free, gluten-free and sugar-free. The
spices promote detoxing and healing. But best of all? You won't feel deprived doing what's good for your
body. This mulligatawny is a mouth crush of flavors sweet and savory, creamy, spicy and tangy- all at
once.
This delectable post-modern version of mulligatawny is deliciously complex. The chick peas give it a
boost of protein; the apple gives it a sweet-tart kick. Use organic vegetables for maximum detox. Adjust
spices if you prefer a mild soup- cayenne pepper has heat.
Ingredients

1 tablespoon avocado oil

4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild GF organic curry powder
1 teaspoon organic turmeric
1/2 teaspoon cayenne pepper, more or less, to taste
1 medium sweet or red onion, peeled, diced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart fresh spring water
2 cups organic Super Veggie Juice
1 14-oz. can organic chick peas , drained
A small pinch of sea salt, to taste
1 14-oz. can coconut milk , stirred
Juice from 1 medium lime, or to taste
1-2 teaspoons gluten-free brown rice syrup
For garnish:
Thin apple slices or shredded apple
Chopped fresh cilantro, if desired
Instructions

For a slow cooker:

Combine all of the ingredients in a slow cooker except the coconut milk, lime juice and brown rice syrup.
Cover and cook on high according to your manufacturer's instructions for cooking vegetable soup. When
the veggies are tender, add in the coconut milk and lime. Taste test. Add brown syrup to taste. Heat
through 15 minutes.
For stove top:
Heat the avocado oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry,
turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples,
sweet potato and cabbage, and saut until softened, about 7 to 10 minutes.
Stir in the spring water and chick peas; season with a touch of sea salt, if desired. Bring to a boil and
reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30
minutes.
Add the coconut milk, lime juice and brown rice syrup. Stir well. Taste for seasoning adjustments. Heat
through gently; don't boil.
Options:
If you desire a smooth soup, puree the soup with a hand held immersion blender (or puree- carefully- in
small batches, tightly covered, in a blender or food processor ) until smooth. Return the puree to the soup
pot. Heat over low heat until serving.
If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have
the consistency you desire.
Total Servings: 6
Nutritional Information Per Serving

Calories: 365
Carbohydrates: 50.7g
Cholesterol: 0mg
Fat: 17.1g
Saturated Fat: 14.2g
Fiber: 10.3g
Sodium: 422mg
Protein: 7.3g

Roasted Sicilian Potatoes

By The Gluten Free Goddess
WebMD Recipe from [Link]
 Here's an easy side dish recipe you can bake or grill
in foil packets. It's an intuitive toss-together combo of potatoes, onion, garlic, tomatoes, olives and
raisins--- with some hot pepper flakes thrown in to kick it up Sicilian style. I don't even know where the
inspiration came from.
I used baby Yukon golds in this recipe but I imagine all kinds of potatoes would work- red, white, blue,
sweet. Sweet potatoes may cook a little faster, however, so if you choose sweet potatoes, check for
doneness earlier.
Ingredients

2 lbs. baby Yukon gold potatoes, washed, quartered or cut up

1 smallish onion, diced
4 cloves garlic, chopped
1 bell pepper, chopped
1/3 cup raisins- dark or golden
Handful of grape or cherry tomatoes, halved
Handful of baby spinach leaves, washed, patted dry
Handful of black olives
1/4 cup olive oil
1/2 to 3/4 cup light broth- as needed
1 14-oz. can diced tomatoes with spicy green chiles
1 teaspoon thyme
A sprig of fresh rosemary, chopped
Sea salt and fresh ground pepper
Hot red pepper flakes, to taste
Instructions

Preheat the oven to 375 degrees F. Lightly oil the bottom of a single large gratin dish or four individual
baking dishes.
Dump the potatoes into a bowl. Add in the onion, garlic, bell pepper, raisins, fresh tomatoes, spinach
leaves and black olives. Mix. Add in the olive oil, half a cup of broth, and diced tomatoes with juice. Stir to
mix. Add the thyme and rosemary; season with sea salt and pepper. Add a shake of hot red pepper
flakes, to taste. Stir to coat all the potatoes. If you need a splash more broth to make everything happy
and moist, add it in.
Spoon the potato mixture into the oiled baking dish or dishes. Roast in the center of a preheated oven
until the potatoes are slightly browned and fork tender- roughly 35 to 45 minutes, depending upon the size
of the potato pieces.
Karina's Notes:
I would love to try this recipe on a grill- in a foil packet- grilling these on medium high heat for 35 to 45
minutes, or longer, perhaps. I might add a little more broth to keep them moist. If anyone tries this recipe
on a grill, let me know the timing of it. (Closed, covered grills will cook faster.)
Total Servings: 5
Nutritional Information Per Serving

Calories: 230
Carbohydrates: 28.5g
Cholesterol: 1mg
Fat: 13.3g
Saturated Fat: 9.2g
Fiber: 3.1g
Sodium: 157mg
Protein: 2.4g

Roasted Sicilian Potatoes

By The Gluten Free Goddess
WebMD Recipe from [Link]

Here's an easy side dish recipe you can bake or grill

in foil packets. It's an intuitive toss-together combo of potatoes, onion, garlic, tomatoes, olives and
raisins--- with some hot pepper flakes thrown in to kick it up Sicilian style. I don't even know where the
inspiration came from.
I used baby Yukon golds in this recipe but I imagine all kinds of potatoes would work- red, white, blue,
sweet. Sweet potatoes may cook a little faster, however, so if you choose sweet potatoes, check for
doneness earlier.
Ingredients

2 lbs. baby Yukon gold potatoes, washed, quartered or cut up

1 smallish onion, diced
4 cloves garlic, chopped
1 bell pepper, chopped
1/3 cup raisins- dark or golden
Handful of grape or cherry tomatoes, halved
Handful of baby spinach leaves, washed, patted dry
Handful of black olives
1/4 cup olive oil
1/2 to 3/4 cup light broth- as needed
1 14-oz. can diced tomatoes with spicy green chiles
1 teaspoon thyme
A sprig of fresh rosemary, chopped
Sea salt and fresh ground pepper
Hot red pepper flakes, to taste
Instructions

Preheat the oven to 375 degrees F. Lightly oil the bottom of a single large gratin dish or four individual
baking dishes.
Dump the potatoes into a bowl. Add in the onion, garlic, bell pepper, raisins, fresh tomatoes, spinach
leaves and black olives. Mix. Add in the olive oil, half a cup of broth, and diced tomatoes with juice. Stir to
mix. Add the thyme and rosemary; season with sea salt and pepper. Add a shake of hot red pepper
flakes, to taste. Stir to coat all the potatoes. If you need a splash more broth to make everything happy
and moist, add it in.
Spoon the potato mixture into the oiled baking dish or dishes. Roast in the center of a preheated oven
until the potatoes are slightly browned and fork tender- roughly 35 to 45 minutes, depending upon the size
of the potato pieces.
Karina's Notes:
I would love to try this recipe on a grill- in a foil packet- grilling these on medium high heat for 35 to 45
minutes, or longer, perhaps. I might add a little more broth to keep them moist. If anyone tries this recipe
on a grill, let me know the timing of it. (Closed, covered grills will cook faster.)
Total Servings: 5
Nutritional Information Per Serving

Calories: 230
Carbohydrates: 28.5g
Cholesterol: 1mg
Fat: 13.3g
Saturated Fat: 9.2g
Fiber: 3.1g
Sodium: 157mg
Protein: 2.4g
Tomato, Semolina, and Cilantro Soup
By Dana Treat
WebMD Recipe from [Link]

Adapted from Plenty.

Because I am vegetarian, because I really sincerely like healthy food, because I am in shape, and
because I have a dedicated yoga practice, some people might assume that all I drink is vitamin water and
freshly brewed tea. But that is not the case.
Last Sunday night, I probably would have been fine if I had alternated vitamin water or freshly brewed tea
with the I-lost-count-of-how-many-bottles of wine we had at our dinner party. But I did not and I woke up
feeling, um, not great. I have kids who are really good sleepers but if there is one thing I can count on, it is
that if I need them to sleep in a bit, they will wake up earlier than usual. And then, they will need to be
entertained. And fed.
I happened to pick up my already much-loved copy of Plenty while on my back and without searching
found this recipe for Tomato, Semolina, and Cilantro Soup. Like most people, what I want to eat when I
have a hangover is a huge plate of greasy eggs and hash browns with a side of Tabasco. At the same
time, when I have a hangover, I feel -well, puffy. I want grease but I need something really healthy and
light. In this instance, because I felt particularly bad, I wanted something comforting. I also wanted
something to show for myself after wasting a perfectly good day doing basically nothing.
I had everything on hand for this soup and it came together beautifully. Now, to keep it from essentially
tasting like savory Cream of Wheat (not that there is anything wrong with that), I added some texture with
some small cooked pasta that I had in my refrigerator. I prefer something to chew on in my soup so I
loved the noodles in there. I also thought chickpeas would be a great addition but opted to keep it simple
and close to the original recipe. The soup thickens as it sits so you will want to thin it with some water if
you make it in advance. I would also recommend seasoning repeatedly throughout the process because it
needs a lot of salt. After eating this soup and a salad for dinner and a good nights sleep, I felt like a new
person the next day.
Ingredients
Olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. sweet paprika
2 tsp. finely chopped fresh thyme
cup roughly chopped fresh cilantro
2 tbsp. tomato paste
1 pound fresh tomatoes, peeled, seeded and finely chopped
6 cups water, plus more for thinning if necessary
1 tbsp. sugar
1 cup semolina
1 cup cooked pasta
Juice of 1 lemon
Greek yogurt (for garnish)
Kosher salt and freshly ground pepper
Put a medium soup pot over medium heat. Add just enough olive oil to coat the bottom and then add the
onion and celery along with a good pinch of salt. Saut for 5 minutes, stirring frequently, then add the
coriander, cumin, paprika, thyme, and half the cilantro. Saut until the onion is golden and soft and the
mixture is very fragrant, about another 5 minutes. Add the tomato paste, another pinch of salt and a few
grinds of pepper, and the tomatoes; cook for another minute. Pour in the water and sprinkle in the sugar
and bring to a boil. Simmer for 20 minutes.
Next, add the semolina to the simmering soup in a slow steady stream as you whisk vigorously. Keep on
cooking for 10 minutes whisking occasionally to avoid lumps. Add the pasta and squeeze in the lemon
juice. Season to taste with salt and pepper.
Before serving, add more water if the soup is too thick for your liking. Ladle into bowls and spoon yogurt
on top. Garnish with the remaining cilantro.
Total Servings: 6
Nutritional Information Per Serving

Calories: 225
Carbohydrates: 43.7g
Cholesterol: 16mg
Fat: 1.3g
Saturated Fat: 0g
Fiber: 3.1g
Sodium: 52mg
Protein: 10.4g

Spicy Tomato Jam

By Dana Treat
WebMD Recipe from [Link]
 I decided to make this jam because it came from a
trusted cookbook and is something I have thought of making on many different occasions. I imagine it
would be good with goat cheese on top of crostini. Im sure it would make a good omelet filling. But I also
think it would be really good with meat pork most likely. So I filled my kitchen with the intoxicating smell
of cherry tomatoes cooking down with sugar and spices and then spooned it up into a jar. It was a huge
hit with the whole family.
Ingredients

1 pound ripe cherry tomatoes, about 3 cups

4 tbsp. sugar
4 tbsp. light brown sugar, packed
2 tbsp. grated fresh ginger
1/2 lemon, sliced into thin half moons
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. ground cloves
2 tbsp. unfiltered cider vinegar
Salt and cayenne pepper
Instructions

Combine the tomatoes, sugars, ginger, lemon, spices, and 1 1/2 tablespoons of the vinegar in a medium-
size, heavy-bottomed saucepan. Add a pinch of salt and a pinch of cayenne and cook over medium-high
heat, stirring often, until the tomatoes cook down to a jam and the sugars are bubbly and caramelized, 15-
20 minutes. Set aside to cool. Add the remaining 1/2 tablespoon vinegar to taste.
Total Servings: 32
Nutritional Information Per Serving

Calories: 16
Carbohydrates: 4.0g
Cholesterol: 0mg
Fat: 0.1g
Saturated Fat: 0g
Fiber: 0.0g
Sodium: 1mg
Protein: 0.2g

Pasta with Saffron Oil

By The Food Gal
WebMD Recipe from [Link]

Inspired by Chef Jean-Georges Vongerichten, this

simple dish will become a favorite. Its all about simplicity -- pasta tossed with saffron-infused oil. The
saffron will turn the pasta a warm, orange-tinged gold, and lends a distinctive earthy, exotic flair.
Ingredients

1/4 teaspoon saffron threads

Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound linguini or other pasta
10.4-ounce jar of piquillo peppers
1 (approximately 8.11 ounce) jar of tuna packed in oil
Minced parsley for garnish
Instructions

Combine saffron with 1 tablespoon hot water in a small saucepan and let sit for 5 minutes. Meanwhile,
add salt to a large pot of water and bring it to a boil.
Add olive oil to the saffron-water mixture and warm over very low heat; when the mixture begins to
bubble, turn off heat. (At this point, you can let the mixture sit for 2 to 3 hours, or even overnight, re-warm
before serving. The oil seems to get a more vibrant hue the longer you allow it to infuse.
Cook pasta until it is tender but not mushy. Drain the pasta, reserving about half a cup of the cooking
water. Toss drained pasta with the saffron olive oil, and salt and pepper to taste. Stir in piquillo peppers
and tuna. If pasta seems too dry, add a little of the reserved pasta water, and stir. Garnish pasta with
parsley, and serve.
Adapted from a recipe from Simple to Spectacular
Total Servings: 6
Nutritional Information Per Serving

Calories: 520
Carbohydrates: 73.3 g
Cholesterol: 67 mg
Fat: 18.4 g
Saturated Fat: 3.0 g
Fiber: 13.0 g
Sodium: 88 mg
Protein: 24.0 g

Baked Oatmeal with Dried Cranberries and Apricots

By The Sprouted Kitchen
WebMD Recipe from [Link]

Wholesome, filling, and a perfect alternative to

soaked oatmeal porridge, baked oatmeal nourishes and satisfies. This recipe for baked oatmeal is
seasoned with cinnamon and dotted by the inclusion of raisins, dried cranberries, and apricots; though
you can use any dried fruit you have on hand. A combination of chopped almonds and dried cherries
yields a beautiful result.
Ingredients

1 pound steel cut oats

1 cup walnuts, or other nuts
2 tablespoons yogurt, kefir, whey, or buttermilk for soaking
dash unrefined sea salt
6 eggs
2 cups whole, fresh milk (can substitute with low-fat milk to lower calories)
up to cup maple syrup (optional)
cup raisins or dried cranberries
cup dried apricots, diced
2 tablespoons cinnamon
cup coconut oil, plus extra for greasing baking dish (you can substitute with low-fat cooking spray to
lower calories)
Instructions

Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and two
tablespoons of fresh yogurt, whey, kefir, or buttermilk.
Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen about eight to 12
hours.
After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the
mixture back into the ceramic container or mixing bowl.
Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with
coconut oil or another wholesome fat of your choosing.
Meanwhile beat together eggs, milk, maple syrup (if youre using it), until well-combined and frothy.
Pour the mixture of eggs, milk, and maple syrup over the soaked oats and nuts, stirring well to combine
into a porridge-like mixture.
Gently fold dried fruit, cinnamon, and coconut oil into the porridge-like mixture.
Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking
and a good appearance.
Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal
achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free
from liquid, and the fragrance of baked oats, dried fruit, and cinnamon perfumes your kitchen.
If you can bear to wait, allow the baked oatmeal to cool for five to 10 minutes before cutting into squares
and serving.

Total Servings: 16
Nutritional Information Per Serving

Calories: 246
Carbohydrates: 26.4 g
Cholesterol: 73 mg
Fat: 12.6 g
Saturated Fat: 4.6 g
Fiber: 4.1 g
Sodium: 55mg
Protein: 9.0 g