Dips, Sauces, Chutneys, Pastes, Butter , indian pickles .

English Muffins with Strawberry Butter !!!

 

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It took a few tries before I could perfect these bad boys . The recipe which I was trying to follow was not up to mark so had to tweak it a little .

So here I am presenting you English muffins along with home made strawberry butter .

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English Muffins

INGREDIENTS:
1 cup milk
2 tablespoons white sugar
1 package active dry yeast
1 cup warm water (110 degrees F/45
degrees C)
1/2 cup melted shortening
6 cups all-purpose flour
1+1/2 teaspoon salt
DIRECTION
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough ( mine was done in 4 1/2 cups ) Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with butter and jams .

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Now lets go onto making Strawberry butter .
I used
2 sticks of room temperature unsalted butter
1/2 cup or to taste confectioner’s sugar
1 cup washed , hulled and coarsely chopped fresh strawberries .

IN a medium bowl or stand mixer mix butter and confectioners’ sugar until light and fluffy , Fold in the crushed strawberries and combine.
Transfer the butter in a container and refrigerate , Alternatively yo can even roll it into a log .

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Taking these English Muffins to Sarika’s Bread collective ..

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“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

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Chocolate Chip S’more Dip… Super Bowl Sunday

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Super Bowl Sunday is just around the corner ..
Have you Got your game face on to host a Super Bowl party for die-hard fans; and those there just for the ads ??

This time I am bringing something sweet to the super bowl potluck table which will please both the kids and adults alike ..This Chocolate Chip S’more Dip is divine, smooth and creamy and the best part Is you can whip it out on a short notice. It only takes under 30 minutes to whip this up and people love the gooey, chocolatey, marshmallow taste.

Bringing this dip  for Sonal’s Super Bowl Collective Post ….

lets get down to the recipe without wasting anymore time ..

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Chocolate Chip S’more Dip

Serves 8-10 y

Ingredients
1 , 8 ounce block of cream cheese at room temperature
1 stick of softer butter (1/2 cup)
1/4 cup brown sugar
1 teaspoon vanilla essence
3/4 cup powdered sugar
1 cup mini chocolate chips

1 cup small Marshmallows ( optional )

Preparation

  1. Mix together cream cheese, butter, powder sugar, vanilla and brown sugar with an electric mixer.

2.   Stir in chocolate chips.

3.Next arrange marshmallows on top of the dip and char them a       little with the help of a torch .. ( The dip tastes divine even without the Marshmallows )

Serve with animal crackers Nilla ,graham cracker ! tea biscuits, or other cookies to scoop up this delicious dip.

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I am bringing this dip to Fiesta Friday Which is co-hosted by Little Sweet Baker and Foodie On Board.

Spicy jalapeño Hummus .. Diabetes Friendly

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This spicy healthy delicious hummus is something which I love to make when we have a big gathering and its so easy and quick to make that one can make their own at home with a few simple ingredients.

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This Hummus is totally inspired by the jalapeño yogurt dip I tried at Costco a few weeks back .. it was Tangy ,delicious and oh so yummy and had all the flavors a person who loves spicy food would enjoy .. Fresh lime juice brightens the flavors of this spicy hummus .

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One can even use this protein and fiber-packed spread in their sandwiches or as a dip with whole wheat pita chips or whole grain craCkers for a satisfying lunch …

Please Read the footnotes after the recipe, where some useful tips are shared by Mrs. Geeta Kakade who is diabetic herself and runs a Facebook group called Diabetic Support Group

Spicy jalapeño Hummus … Diabetes Friendly

This Recipe Serves 6
Ready in 30 mins or less

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Ingredients
1 (15-ounce) can chickpeas, drained
2 jalapeño papers or as per taste
2 tablespoons sesame tahini ( Look for tahini in the ethnic food section of your supermarket.)
2 tablespoons olive oil
3-4 garlic cloves
Juice of 1 large lemon
1 tsp cumin powder
Kosher salt, to taste
Freshly ground black pepper
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Instructions
1.Preheat oven to 425 degrees.
2.Place whole jalapeños and garlic cloves with skin on a baking sheet and roast for 10-12 minutes, flipping jalapeños once to ensure even roasting. If they get too dark then take them out.
3.Wrap roasted jalapeños and garlic in foil to steam for a few minutes.
4.Remove the skin from roasted garlic or squeeze the garlic out 5.Carefully remove seeds from roasted Jalapeños

Method
In a food processor or blender combine all ingredients until smooth, scraping down sides as needed.
Taste and adjust seasonings as desired.
Add water if necessary to produce a smooth hummus.
Store covered for up to 5 days.

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Note
One can even Use hummus as a dip for cucumber, celery, broccoli, peppers, or carrot sticks. Hummus is calorie-dense but also offers fiber and nutrients.
Chick peas have a very low glycemic index, which means they create steady blood sugar and are especially healthful for diabetics.

FOOTNOTES

An article by Ms. Geeta Kakade !

Topic: ‘Some ways a diabetic tries to resist food overindulgence at festivals, during the holiday season and at get togethers all year round.’

Its a challenge…always a challenge. It doesn’t matter if you are in your own home or in someone else’s home: resisting the lure of food isn’t easy.
Here are some tips that help me when I’m at a party and I hope will help you.

1. The day you’re going our, say for dinner, follow strict dietary guidelines for the other meals during the day. Balancing your sugar will give you a head start and will allow you to have a little ‘extra’.
2. Don’t skip your exercise on this day…exercise helps regulate hunger pangs.
3. Before you go out, eat a bowl of salad or some fruit…an apple works best for me.
4. Insist on serving yourself, then stop and look at your plate before you eat…both for appetizers and main course. If someone forces you to have something by putting it on your plate, leave it there. I get rid of the stuff on my plate very discreetly.
5. Remember food will always be there and the healthier you are the more you can continue to enjoy it at future parties. The meal you’re at is NOT your last meal.
6. Respond to comments like, “What! That’s all you’re eating?” with a firm but pleasant comeback. I tell people I’m there for the company and I enjoy myself best if I don’t have to lose the next day to ‘not feeling well’ because I ate too much.
7. Love sweets like I do? Make adjustments in the meal to accommodate your craving. I find skipping either the naan or the rice helps me at a party.

Okay so you read articles like this all the time and know what’s right. What happens when you still fall off the dietary wagon once in a way? No big deal! (as long as its not all the time.) Pick yourself up, dust yourself off and get back on…all we diabetics can do is keep trying to do our best. 

Geeta Kakade, Diabetes Support Group.

 

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OTHER DFT SUBMISSIONS FOR THANKSGIVING !

Green Beans & Caramelized Onions with Cranberry Chutney By Sonal

Hot and Sour Mix veggie Soup By Swati

RAINBOW SUMMER ROLLS WITH PEANUT SAUCE.. DFT

This recipe is part of Recipes With A cause for Diabetes Friendly Thursday.

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I am a proud DFT blogger. To learn about DFT, click on the picture above ..

To view more DFT recipes, Click here!

Happy Kids! Happy Mamas! Team DFT is bringing kids’ friendly sandwiches, subs, rolls and wraps this week.

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Looking for something different and healthy for kids ? My diabetic friendly Rainbow Summer roll is a simple solution when you need to throw together an easy lunch or a snack to grab on the go..
These are one of my boys favorite Asian dishes for a hot summer … These summer rolls has loads of basil & vegetables and served with a spicy, tangy peanut sauce. These super easy rolls are healthy and light, and so refreshing for summer.

For the filling, I used, bean sprouts, purple cabbage ,cucumber, yellow pepper, carrots & basil. ( You can use any filling of your choice, even fish or any grilled meats ) You’ll want to julienne the filling ingredients, slicing into matchstick like pieces…
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Serves : 8 To 10 /1 roll each

Ingredients
8 rice roll papers
1/2 cup purple cabbage finely cut
1/2 yellow pepper, seeded, thinly sliced
1 cup carrots, thinly sliced
1 cucumber cut length wise
1 bunch basil leaves
1/2 cup bean sprouts
OPTIONAL: 1 cup cooked vermicelli noodles

Instructions
Prep veggies and set aside for easy assembly.
Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers
3.Add hot water to a large shallow dish (I used a pan ) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean, slightly damp surface and gently smooth out into a circle. ( I used a kitchen towel )
Now, start layering the veggies , keeping everything near the centre.(Add the cut vegetables and a few basil leaves )
Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
Repeat process until all toppings are used – about 7 or 8. Serve with peanut dipping sauce .
Store leftovers covered in the fridge for up to a couple days, though best when fresh.

Peanut sauce
1/2 cup creamy peanut butter
1 Tbsp soy sauce
1Tbsp brown sugar or maple syrup (add to taste)
1/2 lime, juiced
1/2 tsp chili garlic sauce
1/2 tsp fresh grated ginger (optional)
hot water to thin the peanut butter
Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.

LETS LOOK AT THE BENEFITS OF THE INGREDIENTS USED FOR MAKING THESE ROLLS ..

When you have diabetes, eating low-carb vegetables is a smart way to fill up without filling out your waistline or raising your blood sugar. Non-starchy or low-carbohydrate vegetables are loaded with vitamins, minerals, and fiber as well as being low in calories. Plus, they’re heart-healthy, and several are believed to help fight some cancers. While choosing a rainbow of vegetables is a smart way to get nutrients, the following veggies are among the best.

PURPLE CABBAGE
Like many members of the cruciferous vegetables, cabbage can help modulate and regularize the blood sugar.

BEAN SPROUTS
Sprouts have always been in the list of healthy and nutritious foods. In addition to easy cooking, sprouts are also good for health. In fact, sprouts are also known as energy giving foods.
Sprouts have always been in the list of healthy and nutritious foods. In addition to easy cooking, sprouts are also good for health. In fact, sprouts are also known as energy giving foods. A cup of mung bean sprouts provides 1.9 grams of dietary fiber, making them a potentially significant source of fiber.

GINGER
Recently ginger has demonstrated promising results in basic science and animal research testing its ability to improve insulin sensitivity, reduce oxidation, and improve cholesterol (Bhandari et al. 2005 and Akhani et al. 2004). We still do not know much about the impact of ginger on these parameters in humans, however the preliminary research is very promising- and ginger tastes quite good!

BASIL
Rich in calcium, vitamins A, B, C and K, magnesium, iron, protein, potassium and dietary fiber, dark leafy greens are perfect for a diabetic diet.

CARROT
Rich in the antioxidant beta-carotene, vitamin A, B, C and K, magnesium, folate, and dietary fiber, carrots are bright in color and provide a sweet taste. Carrots are a good choice if you have diabetes as their carotenoid and vitamin A content helps protect your eyes from diabetic retinopathy or damage to the blood vessels in the eye from long-term diabetes. Carrots are a great low-carb, crunchy snack.

CUCUMBER
Cucumbers are a cool, crisp, low-carb choice for people with diabetes a generous one-cup portion has fewer than 5 grams of carbohydrate. You can get your fill of this low-carbohydrate vegetable without worrying about raising your blood sugar too much. Cucumbers are a good source of vitamin K and they also contain potassium and vitamin C. Keep in mind that cucumbers are not only for salads on a diabetic diet.

BELL PEPPERS
Peppers are packed with fiber and relatively low in calories and carbohydrates, they are an excellent choice on a diabetes diet.
peppers are considered a nonstarchy vegetable — which means that most of the carbohydrates found in peppers are in the form of fiber. MayoClinic.com explains that fiber not only helps regulate blood sugar levels, but also decreases the risk of heart disease…

Disclaimer
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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FOR MORE DIABETES KID’S FRIENDLY Sandwiches, Subs, Wraps and Rolls CLICK ON THE PICTURES BELOW

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Tandoori Fish using Sonal’s Tandoori Masala….

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My adventure with Sonal’s Special Spices continues .
A perfect way to celebrate Fish Friday / lent with tandoori fish made using my dear friend SONAL’S Tandoori Masala ..
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I marinated the fish with spicy yogurt marinade which had ginger, garlic paste along with tandoori masala and lemon juice for an hour and then grilled it on a grilling pan ..

INGREDIENTS:

Fish filets 1lbs / 6 filets
Lemon Juice 1 TBS
Salt As per taste
Red chili powder. 1 Tsp ( optional)
Ginger paste 1 tsp
Garlic paste 1 tsp
Tandoori Masala 1 tbs
Garam Masala 1 tsp
Yogurt 1/4 cup

Method :

Prepare a marinade for the fish, by mixing, yoghurt, ginger garlic paste ,lemon juice , garam masala , red chili powder and Tandoori masala
Marinade the fish in the yoghurt marinade .Cover & refrigerate for an hour.
Remove fillets from marinade, wipe off excess marinade .Brush the cooking grates with oil. Lightly brush fillets with oil.
Grill fillets until fish is opaque and still moist Carefully turning fillets once when fish releases easily from grill pan .
If using a conventional oven , bake at 350 degrees for 10 minutes on each side.
Serve hot with cucumber , tomatoes , onion rings & lemon wedges ..

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