Ingredients:

1. All-purpose flour …………………………………… to flour the surface

2. Pie dough

3. Vanilla bean or vanilla essence

4. Whole milk ……………………………………………. 2 cups

5. Heavy cream………………………………………….. 1 cup

6. Unsalted butter……………………………………. ½ stick or 4 tablespoons

7. dark brown sugar………………………………… ¾ cup

8. egg yolks………………………………………………. 9

9. cornstarch…………………………………………… 3 tablespoons

Method of preparation:

1. Preheat the oven to 350°F. Put a rack in the middle of the oven.

2. Flour the work surface or area where you can knead and roll the pie dough.

3. Now roll the pie dough into a medium round which should be approximately 12 inches large and quarter inch thick.

4. Now take a 9 inch pie plate and arrange the dough in it. Trim off the excess and pierce some holes with a fork all over the pie dough.

5. Now keep a parchment paper on the pie plate and keep some weight on the dough. Use dried beans or pie weights.

6. Keep the pie plate in the oven until the crust is almost set or starts to set which takes about 15 minutes. Now remove the weights from the pie plate and the parchment paper.

7. Bake the pie crust again until it is dry and golden brown which takes about 10 to 15 minutes.

8. If you use vanilla bean then split the ben lengthwise, scope the seeds and reserve the seeds and the pod. If you use vanilla extract then take 2 to 3 drops.

9. Mix the vanilla seeds and pod or the extract with milk and cream in a saucepan. Bring the mixture to simmer on a medium high heat.

10. Remove from the heat and keep it aside.

11. Now, take a large saucepan and melt some butter and add brown sugar. Stir and combine both the ingredients and cook them by stirring till the mixture starts to bubble, about 5 minutes.

12. Remove the vanilla pod from milk and cream mixture.

13. Take a large bowl and whisk ¼ cup brown sugar along with egg yolks and cornstarch. Blend well for 3 minutes.

14. While whisking pour the 1/3rd of milk and cream mixture into the egg yolk mixture and combine well. Add the remaining mixture and place the pan on a medium low heat.

15. Cook by constantly stirring until the mixture coats the back of the spoon, about 10 minutes. Keep the mixture aside and let it cool.

16. Now, pour the mixture it the baked pie crust and bake the pie and egg mixture until the edges of the mixture set, but the middle portion is still jiggling, which takes about 30 minutes.

17. Remove the pie and cool it down on a rack for 2 hours. Serve cold or at room temperature.

Ingredients:

1. Panko………………………………………………………………… 1 1/2 cups
2. unsalted butter………………………………………………… 9 tablespoons
3. yellow onion……………………………………………………. 1 medium/ 1 1/2 cups
4. green beans……………………………………………………. 2 pounds-cut into 1-1/2-inch pieces
5. ground black pepper
6. cremini mushrooms………………………………………. 12 ounces, stems trimmed and cut into small pieces
7. all-purpose flour…………………………………………… 1/3 cup
8. whole milk……………………………………………………. 4 cups
9. Kosher salt…………………………………………………….. 1 1/2 teaspoons

Method of preparation:

1. Preheat the oven to 350 degree F. and keep a rack in the middle row.

2. Take a large pan and put it on medium high heat. Add the panko and toast them by stirring continuously until they become golden in color, about 10 minutes. Transfer the toasted panko to a bowl and keep aside.

3. Clean the frying pan and add 3 tablespoons of unsalted butter to it. Melt the butter over medium high heat and once it starts foaming add onions and cook.

4. Stir occasionally until the onions get softened and starting to brown, about 15 minutes.

5. Meanwhile, take a large pot and add water and salt to it. Bring the water to boil over high heat.

6. Now, add the green beans into water and cook until they are crisp and tender, which takes about three minutes.
Note: do not cook them fully.

7. Drain the water and rinse the green beans with ice cold water to stop the cooking process. Keep the beans aside and let them cool.

8. Now the onions from heat and keep aside about ¼ cups of onions from the pan.

9. Now add the toasted panko to the onions in the pan and add salt and pepper as per your taste. Stir them and combine the mixture.

10. Return the pan with panko and onion mixture to a small bowl and keep them aside.

11. Clean the frying pan with paper towels and add 6 tablespoons of unsalted butter. Melt the butter over high heat until it starts foaming. Now toss in the mushrooms and cook them until they are brown in color and started to release liquid into the pan. Cook until the water from mushrooms is evaporated for about 5 to 7 minutes.

12. Reduce the heat to medium and add the 1/4th cup of onions, we kept aside, to the pan.

13. Sprinkle the flour and season with salt and pepper so that it coats all the vegetables.

14. Cook by stirring frequently until the floor loses its raw taste for 1 minute.

15. Add milk to the pan slowly and add salt and bring the pan to simmer. Continue the cooking in simmer by stirring often until the mixture gets thickened for 1 to 2 minutes or more.

16. Transfer the mushroom mixture from the pan to the large pot and now add the green beans and stir to combine the ingredients.

17. Taste and add salt and pepper if needed. Now transfer the mixture to a baking dish which is 13 by 9 inch thick and bake for 10 minutes.

18. Remove the casserole and sprinkle with the panko and onion mixture on the top. Keep the pan again in the oven and cook until the casserole starts bubbling near the edges for about 10 to 15 minutes or more.

19. Place the pan aside and cool it for 10 minutes before serving.

Baking is fun and it requires some labor and love from the person who is cooking it. For this particular recipe, you don’t have to put in labor but you need to wait an overnight for the dough to rise. So you need patience before you can get a taste of this lovely brown and moist bread.

INGREDIENTS

To make sponge/starter with yeast:

1. warm water……………………………………………………. 1/3 cup
2. Active dry yeast……………………………………………….. 2 1/4 teaspoons
3. All-purpose flour…………………………………………….. 1/2 cup

To make the first dough:

1. Warm water………………………………………………………..  3 tablespoons
2. Active dry yeast………………………………………………….. 2 1/4 teaspoons
3. Large eggs…………………………………………………………….. 2
4. all-purpose flour………………………………………………… 1 1/4 cups
5. granulated sugar………………………………………………. 1/4 cup
6. unsalted butter…………………………………………………. 8 tablespoons

To make the second dough:

1. Large eggs…………………………………………………………….. 2
2. egg yolks………………………………………………………………. 3
3. Granulated sugar………………………………………………….. 3/4 cup
4. Honey………………………………………………………………….. 2 tablespoons
5. vanilla extract……………………………………………………… 1 1/2 teaspoons
6. Salt…………………………………………………………………….. 1 teaspoon
7. Unsalted butter……………………………………………….. 2 sticks
8. all-purpose flour……………………………………………….  3 cups
9. Vegetable oil…………………………………………………….. For coating the bowl

Additional:

1. golden raisins……………………………………………………… 1 2/3 cups
2. Water
3. finely chopped candied orange zest …………………… 1 cup
4. lemon zest
5. orange zest
6. All-purpose flour……………………………………………….. 3/4 cup + 3 tablespoons
7. unsalted butter…………………………………………………. 1 tablespoon

Method of preparation:

To make the sponge:

1. Add water to a medium sized bowl and sprinkle yeast on top. Set aside for 10 minutes. Stir in the flour and cover with a plastic wrap tightly.

2. Keep it aside until it doubles for 30 minutes.

To make the first dough:

1. Add water to a bowl of stand mixer and sprinkle some yeast on top. Leave the mixture for 10 minutes or until it starts bubbling.
2. Now, add the sponge, flour, sugar and eggs to the bowl and mix on low speed settings until the mixture gets together for 2 minutes.
3. Now increase the speed to medium and add butter, 1 piece a time. Let the butter incorporate and mix the dough until it becomes a sticky ball for 4 minutes or more.
4. Stop the mixer and remove the mixture to a bowl and cover it tightly with a plastic wrap.
5. Let the dough sit for 1 hour or until it doubles up in size.

To make the second dough:

1. In a bowl of stand mixer, add eggs, sugar, honey, salt, yolks and vanilla.
2. Mix on low speed until everything is combined for a minute.
3. Now increase the speed to medium high and add butter. Mix for 2 to 4 minutes until the mixture is smooth.
4. Now, decrease the speed and add flour. Mix for 2 minutes. Stop the mixer and remove the mixture from the sides of the bowl and paddle. Now attach the dough hook and then start mixing on medium speed for 10 minutes.
5. Now coat a large bowl with oil and add the dough to it. Cover it with a plastic wrap and refrigerate for 12 to 24 hours.

Finishing:

Panettone baking1. Remove the dough from fridge and place it on work surface sprinkled with flour. Use a sharp knife and divide the dough into 2 parts and make a ball.
2. Cover with plastic wrap and let it sit for 2 hours.
3. Coat the molds with butter and place a baking sheet in it and set aside.
4. Add raisins in a bowl and cover with water. leave them for 30 minutes.
5. Now drain the raisins and pat them dry and leave them aside to dry.
6. Add the candied zest, lemon zest, orange zest and flour to the raisins and set aside.
7. Now take the dough and shape it into an oval of size 13 by 12 inch. Use as much flour as needed on the work surface.
8. Add the fruit mixture and gently press them into the dough.
9. Now roll the dough into a log shape and start incorporating the fruit mixture into it.
10. Roll the dough into a log and place them seam side down.

11. Place it in the molds and make a x with a knife on the top.
12. Cover the mold with plastic wrap and let the dough to rise for 2 hours.
13. Preheat the oven to 400 degree F.
14. Keep a piece of butter in the center of X cut and bake for 10 minutes. reduce the temperature to 375 degrees and bake for 10 minutes.
15. Again reduce the temperature to 350 degrees and bake until the crust is golden brown for 30 to 40 minutes.
16. Now, take the panettone out and place it in a towel circle. Do not cool them immediately.
17. After sometime, cool them for 1 and half hour or so.
18. Remove from molds, cut it and serve it

INGREDEINTS:

1. dried soba or udon noodles………………………………………..8 ounces

2. vegetable oil……………………………………………………………….2 tablespoons

3. tofu…………………………………………………………………………….8 ounces

4. Kosher salt

5. ground black pepper

6. chopped & peeled fresh ginger…………………………………2 tablespoons

7. sesame oil………………………………………………………………….2 1/2 teaspoons

8. garlic cloves………………………………………………………………2

9. red pepper flakes……………………………………………………..1/4 teaspoon

10. soy sauce…………………………………………………………………1/4 cup

11. sugar………………………………………………………………………..2 tablespoons

12. scallions…………………………………………………………………..2

13. lemon juice……………………………………………………………..2 tablespoons

14. red bell pepper………………………………………………………….1

15. cucumber…………………………………………………………………..1/2

METHOD OF PREPARATION:

1. Bring water in a large pot to boil by adding sugar and two drops of oil.

2. Add the soba noodles or udon noodles and stir.

3. Cook according to your package directions.

4. Drain the noodles and immediately rinse under the cold water to stop cooking process and set aside, covered.

5. Take a medium sized frying pan and add oil, heat it on a medium heat flame until it shimmers.

6. Add the tofu and sear without moving it much until it turns golden brown.

7. Flip the tofu and sear on the other side as well for 3 to 4 minutes.

8. Remove the tofu using a spoon and place them on a large paper towel.

9. Add salt and pepper as per your taste.

10. Now, reduce the heat to low and to the same oil, add chopped ginger, sesame oil, red pepper flakes and garlic.

11. Cook by stirring occasionally until they are fragrant for about 30 seconds.

12. Remove the pan from the stove and add soy sauce.

13. Add sugar and stir to combine until the sugar is completely dissolved.

14. Take this ginger mixture into a bowl.

15. Put the pan on the stove again and add scallions, toss them for a minute and remove from heat.

16. Add lemon juice and stir to combine the ingredients.

17. Add the tofu, bell peppers, cucumber and combine them.

18. Taste and season with enough salt and pepper. Add sesame oil as needed.

19. Mix the ginger mixture with the scallions and combine.

20. Stir in the noodles and serve hot.

Ingredients:

1. orange juice…………………………………………….1/3 cup

2. olive oil……………………………………………………3 tablespoons

3. red wine vinegar………………………………………5 teaspoons

4. garlic cloves……………………………………………..2

5. kosher salt………………………………………………..2 teaspoons

6. orange zest………………………………………………1 1/2 teaspoons

7. red pepper flakes…………………………………….1/2 teaspoon

8. bell peppers……………………………………………3

9. eggplants…………………………………………………2

10. goat cheese…………………………………………….4 ounces

11. loaf ciabatta…………………………………………….1

12. baby spinach…………………………………………3 cups

Method of Preparation:

1. Take a large non-reactive bowl and add orange juice,3 tablespoons olive oil, garlic, salt, red wine vinegar, orange zest, and red pepper flakes. Whisk to combine.

2. Add the bell peppers and eggplant slices to the mixture and toss to coat the pieces.

3. Let them sit at room temperature for 5 minutes.

4. Meanwhile, heat the grill and place the settings to medium. Place a grill pan on the high heat and rub the pan with a towel dipped in olive oil

5. Remove the eggplant from the marinade and place it on the heated grill pan.

6. Cook until soft and lightly charred on one side for about 5 minutes.

7. Flip and cook the other side for another 5 minutes.

8. Remove and set aside.

9. Now, do the same with the bell peppers by grilling them on both sides, 5 minutes on each side until they turn soft and lightly charred.

10. Remove the bell peppers to the plate and set aside.

11. Take the bread and place the crumbled goat cheese as the first layer. Now, take the baby spinach and spread over the cheese layer.

12. Drizzle the marinade over the spinach and then place the grilled veggies as the third layer.

13. Cook the sandwich b folding it in an aluminum foil and keep it on the pan on medium high heat.

14. Place a brick covered in baking sheet or foil on the sandwich to press it down.

15. Cook for about 10 minutes on each side.

16. Unwrap and slice to serve.

Ingredients For the cupcakes:

1. Paper cupcake liners……………………………………………..24

2. cake flour……………………………………………………………….2 cups

3. baking powder………………………………………………………2 teaspoons

4. fine salt………………………………………………………………..1/2 teaspoon

5. granulated sugar………………………………………………….1 1/2 cups

6. unsalted butter…………………………………………………….12 tablespoons

7. large eggs……………………………………………………………..4

8. lemon zest…………………………………………………………….1 tablespoon

9. vanilla extract………………………………………………………1 teaspoon

10. whole milk……………………………………………………………1/2 cup

Ingredients For the frosting:

1. cream cheese……………………………………………………..2 packages

2. unsalted butter…………………………………………………….8 tablespoons

3. powdered sugar……………………………………………………1 1/2 cups

4. vanilla extract………………………………………………………1 1/2 teaspoons

5. grated lemon zest……………………………………………….1 teaspoon

6. lemon juice…………………………………………………………1 teaspoon

7. ginger snap cookie crumbs…………………………………2 tablespoons

INSTRUCTIONS:

For the cupcakes:

1. Preheat the oven to 350 degree F. and then place a rack in the middle.

2. Take two muffin pans and place paper lines in it.

3. Whisk together flour, salt and baking powder in a medium bowl and set the mixture aside

4. Now take 1 ¼ cups of sugar and butter in a bowl attached to stand mixer and mix well at medium speed until the mixture becomes light and fluffy for about 7 minutes.

5. Stop the mixing and scrape the sides and paddle. Now return the bowl to the mixer stand and set the speed to low. Add 1/3rd of the floor to the mixture in the bowl and let it incorporate with the butter mixture.

6. Now add half of the milk and mix until all the ingredients started to incorporate. Continue the process of adding both flour and milk just like the above step. Mix well until all ingredients are well incorporated and are smooth.

7. Transfer the mixture to a bowl and set aside

8. Attach another bowl to the stand mixer and add egg whites to the bowl. Mix the egg whites at high speed settings until you see medium sized peaks forming for about a minute.

9. Add the remaining sugar and continue the whisking for 45 seconds to 1 minute. Stop the mixer and take quarter of egg whites and fold into the reserved batter until evenly incorporated. Now gently fold the remaining egg white into the batter and mix until no white remain.

10. Divide the batter into the muffin wells and place the pans in the oven. Bake them until they are lightly browned for about 18 minutes and insert a toothpick in the muffin, it should come clean.

11. Set the pans on the rack and let them cool for 10 minutes. Remove the cupcakes from the molds and prepare the frosting.

For the frosting:

1. Take the cream cheese and butter in a bowl of the stand mixer and beat the mixture on medium high settings until the mixture is light and fluffy for about 3 minutes.

2. Stop the mixer and scrape the contents well from the paddle and sides. Now attach the mixer back and add powdered sugar, vanilla, lemon juice and zest. Turn the low settings on and mix until all the ingredients are well incorporated for 30 seconds.

3. Stop the mixer and scrape the mixture and start mixing again on a high speed until the mixture is fluffy and creamy for 3 minutes.

4. Frost the cooled cupcakes and sprinkle some crumbs on top. Serve and refrigerate the remaining in a plastic wrap.

Ingredients:

1. Garlic heads…………………………………………………….. 3

2. olive oil……………………………………………………………3 tablespoons

3. leeks………………………………………………………………. 2

4. bay leaves……………………………………………………….2

5. rosemary leaves…………………………………………….1 tablespoon

6. Kosher salt

7. ground black pepper

8. russet potato………………………………………………….1

9. smoked paprika……………………………………………..1/2 teaspoon

10. vegetable broth……………………………………………..4 cups

11. kale………………………………………………………………4 cups

12. water……………………………………………………………1 cup

13. poached eggs…………………………………………………4

Instructions:

1. Preheat the oven to 375 degree F.

2. Peel the outer skins of the garlic heads and cut off the head to expose the cloves. Place these garlic heads, cut side up in a foil and add a tablespoon of oil to the garlic heads. Wrap the foil tightly and place the packet in a baking sheet and bake until the garlic cloves will turn golden brown and tender for about 60 to 75 minutes.

3. Remove the garlic from the oven and open the packet. Keep aside and let them cool until you can handle them.

4. Squeeze the garlic from the garlic heads and place the garlic paste in a small bowl. Keep aside.

5. Take a large saucepan and add two tablespoons of oil to it. put the pan on a medium heat and heat until the oil shimmers.

6. Now add the leaks, rosemary, bay leaves, salt and pepper and cook by stirring frequently until they turn soft and fragrant for about 4 minutes.

7. Now add the peeled potato, smoked paprika and roasted garlic, season with salt and pepper and stir to combine.

8. Cook for about 10 minutes by stirring occasionally until you see a bit of crust forming on the base of the pan.

9. Add the vegetable broth and scrape the crusty bits from the bottom of the pan with a spoon. Reduce the heat to low and cover with a lid. Let the mixture simmer until the potatoes are tender for about 15 minutes.

10. Discard the leaves and remove the pan from heat.

11. Take a blender and puree the soup until it is smooth.

12. Now place the soup in a clean saucepan and return it to simmer on a low heat. Add the kale and water. Stir to combine the ingredients.

13. Cover with a lid and cook until the kale is tender for about 10 to 12 minutes.

14. Taste and add paprika, salt and pepper as needed.

15. Ladle the soup into medium bowls and serve with a poached egg on the top.

Foods that are rich in omega 3 fatty acids, fibre, poly unsaturated fats and mono unsaturated fats will help in keeping your heart healthy and running for many years to come. The foods that are rich in these essential supplements will also help in reducing the bad cholesterol levels in your blood stream, making you healthy as a horse at any age. Here is a list of 10 heart healthy ingredients or foods that will help you and your loved ones to live a healthy long life. All you need to do is incorporate at least 5 of them in your daily foods. The good thing is everything listed here is tasty as well.

1. Whole Grains:

Whole grains contain soluble fibres which are good for digestion and overall health. Including Foods like brown rice, whole wheat bread/pasta and oatmeal can reduce the amount of cholesterol in the daily meals and they also help in removing the cholesterol out of the body. Whenever your body needs the cholesterol to use, in the possible future then it will draw it from the blood cholesterol supply thus lowering the total blood cholesterol levels making you free from any heart diseases. Oatmeal is not just for breakfast. You can make sweets, snacks and main dishes with it and can enjoy any time of the day.

2. Avocado:

Avocado is proven to be a healthiest ingredient in the world foods. It adds taste as well as health to your daily foods. Instead of using mayonnaise you can use the avocado paste or think slices in sandwiches or in rolls. Using avocado daily in your meals can help in reducing the total blood cholesterol in the body. This is a proven theory, according to the survey or research, an average man who takes avocado daily for 1 week can see a reduction of 17 percent blood cholesterol from the body. Also, the levels of LDL, bad cholesterol decreased and HDL, good cholesterols increased.

3. Olive Oil:

A study conducted in 2011 proved that people aged 65 and older who are using olive oil regularly, in cooking and in dressing were 41% less likely to get a heart stroke compared to those who do not use the olive oil in their foods. You can replace butter with olive oil or can drizzle some over the pasta or salad or veggies. The high mono and poly unsaturated fats available in olive oil can make your heart healthier. Even if it is healthy oil, you should use it sparingly as it can still contains calories.

4. Nuts:

Grab a handful of nuts daily to keep your heart healthy and it is the best way to keep away the hunger for afternoon cookies and snacks. Almonds are very rich in heart healthy mono-unsaturated fats, fiber and vitamin E. walnuts on the other hand are a plant based products that contain omega 3 fatty acids called as linolenic acid. These nuts will help in reducing the bad cholesterol levels in blood and lowers the heart disease and stroke risks.

5. Salmon (Or Other Fatty Fish):

Fishes like mackerel, tuna, salmon and herring are rich in omega 3 fatty acids which make them heart healthy foods. Eating fish twice a week will help in reducing the development of heart diseases as they decrease the inflammation and the triglyceride levels in body. They may also help in boosting the levels of HDL, good cholesterol. Eat fish by boiling in water or by steaming. Avoid deep fries and pan seared fish as it contains high levels of oil in it.

6. Asparagus:

One of the best and tastiest foods on the planet which has a natural artery cleaning supplements in it. It is the only natural food that can work within the one lakh miles of veins in our body along with the arteries in releasing pressure which will allow the body to accommodate inflammation which has been accumulated over the years. it will help in removing deadly clots.

7. Pomegranate:

Pomegranate is a rich fruit with phytochemicals which can act as antioxidants that will protect your skin and arteries lining from getting damaged. A study in 2005 published in the proceedings of the national academy of sciences proved that the antioxidant rich pomegranates juice will help in stimulating the production of nitric oxide in the body which will keep the blood flowing and also opens the arteries.

8. Broccoli:

Broccoli is a vegetable rich in vitamin k which is needed for bone formation and it will also help to keep the calcium from damaging the arteries. Broccoli is also full of fiber and studies show that the diet rich in high fiber can help in decreasing the blood pressure and levels of cholesterol in the body. Eat broccoli by boiling them or in raw form will help a lot than in deep frying or oven frying them.

9. Turmeric:

Turmeric is a powerful spice which is a powerful anti-inflammatory. It also contains curcumin that will lower the inflammation which is a major cause for arteriosclerosis, a disease or condition in which the arteries will harden. A study held in 2009 found that the agent curcumin will help in reducing the fatty deposits in the arteries by 26 percent. One can use turmeric daily in everything they intake from curries to salad dressings.

10. Orange Juice:

A study conducted in 2011 published in an online American journal of clinical nutrition found that by drinking two cups of 100 percent pure orange juice can help in reducing the diastolic or resting blood pressure in the body. The orange juice contains anti-oxidants which are helpful in improving the function of the blood vessels in the body. Take orange juice daily in the mornings and in the evenings after breakfast and light snacks without sugar in it. If you want sweetness then add honey in the juice.

Foods for a healthy heartApart from these 10 foods you can also include foods like the below, in your daily diet will help in keeping heart problems and attacks as far as possible and will let you live healthy.

• cinnamon which is rich in anti-oxidants,
• coffee which is rich in caffeine,
• cheese that will help in reducing the systolic blood pressure,
• green tea which is rich in catechins,
• spinach rich in the potassium and folate and
• Watermelon that is a supplement of L-citrulline.

Ingredients:
1. Honey —————————1 tablespoon
2. Soy sauce ———————- 2 tablespoons
3. Burritos————————-2
4. Chicken————————-100 grams
5. Salt——————————to taste
6. Pepper————————–to taste
7. Cabbage———————— 1 cup
8. Mayonnaise——————-1 cup
9. Onions————————– ½ cup
10. Tomatoes————————1/2 cup
11. Cilantro————————– ½ cup
12. Lemon juice———————- 1 lemon
13. Chili flakes———————– 2 tablespoons

Method of Preparation:

1. Take the chicken and marinate it with soy sauce, honey and chili flakes. Add salt according to your taste. mostly you don’t need salt as soy sauce is salty in taste
2. Now keep the marinated chicken away for 5 to 10 minutes.
3. Turn on the grill and grill the chicken for 10 minutes.
4. Keep the chicken away to cool down a bit.
5. Meanwhile, take a pan and place the burrito in it. Cook on both sides and keep aside.
6. Finely chop the cabbage, onion and tomatoes and keep aside.
7. Take the chicken and cut into bite sized pieces.
8. To the mayonnaise, add chopped or crushed garlic, salt, pepper, and mustard paste.
9. Spread the mayonnaise sauce on the burritos and place the grilled chicken pieces.
10. Add cabbage, onions and tomatoes to the burritos.
11. Add more mayonnaise sauce on the top. Sprinkle some lemon juice over and fold the burritos
12. Keep the burritos on the grill for a minute on both sides until charred lines are formed.
13. Cut the burritos into half and serve with hot sauce or tomato sauce.

How to prepare burritos from scratch:

Ingredients:
1. Flour——————————1 cup
2. Wheat fluor ——————– 2 spoons
3. Salt————————– to taste
4. Water———————to knead the dough

Method of preparation:

1. Mix flour, wheat flour and salt together.
2. Add some water and mix.
3. Mix until you form soft dough by adding little water in installments.
4. Form small sized balls and keep them covered for 5 minutes.
5. Now, take each ball and roll them into round burritos that are at least 7 inch in diameter.

Ingredients For the quinoa:

1. water………………………………………………….1 1/4 cups
2. raw cashews……………………………………….1/2 cup
3. garlic clove………………………………………….1
4. kosher salt
5. cayenne pepper…………………………………1/8 teaspoon
6. ground cumin…………………………………….1 teaspoon
7. quinoa………………………………………………1/2 cup
8. Italian parsley leaves……………………….2 tablespoons
9. finely grated lemon zest ………………….3/4 teaspoon
10. lemon juice……………………………………..1 teaspoon

Ingredients For the zucchini:

1. medium zucchini ……………………………….6
2. olive oil………………………………………………..2 tablespoons
3. Kosher salt
4. Freshly ground black pepper
5. Toothpicks……………………………………….24

INSTRUCTIONS:

For quinoa:

1. Take a blender and place cashews and some water in it. blend until the mixture is soft.
2. Add oil, garlic, salt, cumin powder and cayenne to the blender and blend until smooth. Transfer the mixture to a saucepan.
3. Take quinoa and rinse well under cold water, until the water goes clear. Transfer the quinoa to the saucepan with cashew mixture and stir to combine all the ingredients.
4. On a medium high heat, cook the mixture.
5. Reduce the heat to low and let it simmer.
6. Stir occasionally with a wooden spoon. Make sure that the bottom of the pan and sides are clear.
7. Cook until the white casings of quinoa pops to revels the translucent beads for about 20 minutes.
8. Remove from heat and add parsley and lemon juice. Stir to combine and season with salt and pepper if needed.
9. Keep this mixture aside while we prepare the zucchini.

For zucchini:

1. Prepare the grill and heat the charcoal. Keep the heat to medium.
2. Cut zucchini into half lengthwise and scoop out all the flesh with a spoon. Leave 1/4th inch of flesh intact around the edges.
3. Place the zucchini in baking sheet and brush it fully with oil and seasoning, both inside and out.
4. Divide the quinoa mixture equally for the zucchinis and spread the mixture evenly in the zucchini.
5. Close the zucchini with other half and pierce toothpicks so that they do not get separated.
6. Place the stuffed zucchini on the grill and cook for about 6 minutes, on both sides.
7. Carefully flip the zucchini and cook for 5 minutes. Transfer it to a plate.
8. Let it cool down for a minute.
9. Remove toothpicks and serve hot.

Ingredients:

1. olive oil…………………………………..3 tablespoons
2. yellow onion……………………………1 cup
3. garlic cloves…………………………….2 medium
4. Kosher salt
5. ground black pepper
6. zucchini…………………………………2 cups
7. Tomato paste………………………… .. 1 tablespoon
8. Israeli couscous………………………..3/4 cup
9. red bell peppers…………………………6
10. cheese…………………………………2 cups shredded
11. Parmesan cheese……………………….1/2 cup
12. fresh basil leaves……………………….3 tablespoons
13. toothpicks………………………………18

INSTRUCTIONS:

1. Take a medium size saucepan and add salted water to it. bring it to boil on high heat.

2. In the meantime, take a large saucepan and heat oil in it, add onion, garlic, salt and pepper and sauté until soften for about 5 minutes.

3. Increase the flame or heat to high and add the zucchini. Season as per your requirements with salt and pepper.

4. Cook for a minute and remove the pan from the heat. Keep aside.

5. Take couscous in a bowl and add the hot water to it. Keep a lid on top and let it cook for about 5 to 10 minutes.

6. Take off the lid and fluff the couscous with a fork and keep aside.

7. Start preparing the peppers by cutting a wide circle at the bell pepper’s stem.

8. Do not rip the peppers. Now remove the seeds carefully and the membranes from the upper part of the peppers and brush the pepper with oil and season it with salt and pepper.

9. Take the couscous and add the cooked zucchini mixture to it. Mix thoroughly and add cheeses, basil and season it, if needed.  Combine everything and divide the mixture evenly to fill in the peppers.

10. Put the cap back on the peppers after stuffing the couscous and pierce toothpicks to keep the lid from moving or falling.

11. Prepare the grill. You can also refrigerate the peppers for 4 hours before grilling. On a medium heated grill place the stuffed peppers and grill on both sides. Roll the pepper slightly every 5 minutes to cook on all sides of the pepper. The pepper is finished when the skin is well charred and the stuffing is hot enough, for about 30 minutes.

12. Remove the peppers to a plate and let them cool for 5 minutes.

13. Remove the toothpicks and serve.

Ingredients:

For hot chocolate:

1. Bitter chocolate/cocoa powder —————-1 cup

2. Milk—————————————————- ½ cup

3. Water————————————————– 1/4th cup

4. Paprika powder/ red chilli powder————- a pinch

5. Sugar————————————————— 4 tablespoons

For churros:

1. Flour————————————————— 2 cups

2. Water————————————————- 1/4th cup

3. Butter————————————————- 1 stick

4. Sugar————————————————– ½ cup

5. Eggs—————————————————-1

6. Oil—————————————————–for deep frying

Instructions:

1. Take a wide pan and add some water to it.

2. Boil the water for a minute and add butter stick to the pan.

3. Mix thoroughly by stirring continuously until the butter gets incorporated well into the water.

4. Now add the flour step by step into the water and mix continuously without stopping.

5. Make sure that you don’t stop stirring.

6. Keep the heat to low and start adding the eggs.

7. Continue to stir and incorporate the flour mixture and eggs.

8. Once the dough starts to form and the dough starts to get together, turn off the stove and keep the mixture aside and let it cool for some time, until you can handle the mixture.

9. Take a sauce pan and add oil for deep frying.

10. Let the oil get heated up.

11. Meanwhile start making churro shaped forms with the dough.

12. Roll them in flour and drop them into the hot oil.

13. Fry them until golden brown on all sides and take them into a paper towel.

For hot cocoa:

1. Take water in a pan and start boiling it for 2 minutes.

2. Add the milk and cocoa powder to it.

3. Mix thoroughly until incorporated well.

4. Now add sugar and stir until the sugar is dissolved. You can use icing sugar instead of sugar.

5. Bring the mixture to boil or until the mixture gets thickened a bit.

6. Add a pinch of paprika or chili powder and turn off.

7. Stir once and take them into small glass bowls.

8. Serve hot with churros.

Quinoa Fruit Salad

A refreshing salad with berries and honey lime dressing.

Ingredients:

1. Quinoa———————–1 cup
2. Water————————2 cups
3. Salt—————————-a pinch
4. Lime—————————1
5. Honey———————— 3 tablespoons
6. Fresh mint——————2 tablespoons
7. Blueberries—————–1 1/2 cups
8. Strawberries————–1 1/2 cups
9. Mango——————-1 1/2 cups
10. Mint———————-for garnish

Instructions:

1. Rinse the quinoa under cold water and strain the water. Add water, salt and quinoa to a sauce pan and bring to boil for 5 minutes.
2. Lower the heat and cook for 15 minutes.
3. Remove and fluff with a fork.
4. Cook down the quinoa.
5. In a bowl, combine, lime juice, honey and mint together and keep it aside.
6. In a bowl, mix fruits, quinoa and add the dressing on top of it,
7. Give it a toss and serve with mint as garnish.

Coconut Green Smoothie

Ingredients:

1. Coconut milk——————–1/2 cup
2. Yogurt————————–1/2 cup
3. Spinach————————–  1 cup
4. Green apple——————— 1
5. Coconut shavings———— 2 spoons
6. Ice—————————–1 cup

Instructions:

1. Take a blender or smoothie maker and add coconut milk, ice, yogurt, spinach, green apple and coconut shavings and blend.
2. Serve immediately with more ice and coconut shavings on top.

Zucchini Noodles with Pesto

Ingredients:

Zucchini Noodles with Pesto Best Recipe of 2014
1. Zucchini—————————4
2. Fresh basil————————2 cups
3. Garlic——————————2 cloves
4. Olive oil—————————1/3 cup
5. Lemon juice———————2 spoons
6. Parmesan cheese————1/4 cup
7. Salt and pepper—————to taste
8. Cherry tomatoes————–1 cup

Instructions:

1. With a peeler, slice the zucchini in shape of noodles and keep them aside.
2. Mix chopped basil leaves and garlic in a food processor and pulse. Now add olive oil slowly while blending.
3. Stop and scrape all sides and add cheese and lemon juice.
4. Season with salt and pepper and blend one final time.
5. Combine the prepared mixture with zucchini and toss until well mixed. Add tomatoes by chopping them in halves.
6. Serve at room temperature.

Orzo Salad

Ingredients:

1. Uncooked orzo—————————-1 cup
2. Chickpeas———————————–1 can
3. Cucumber———————————-1 cup
4. Chopped dill——————————-1/4 cup
5. Red onion———————————1/4 cup
6. Olive oil———————————-3 spoons
7. Lemon juice—————————–3 spoons
8. Garlic————————————–minced
9. Fresh dill———————————-1 spoon
10. Salt and pepper————————-to taste

Instructions:

1. Cook pasta according to directions on the package. Drain and rinse well with cold water and allow it to cool.
2. In a bowl, mix orzo, feta, dill, red onion, chickpeas and add other ingredients.
3. Mix well and serve at room temperature.

Crispy Black Bean Quinoa Burritos

Ingredients:

1. Olive oil—————————-1 spoon
2. Onion——————————1
3. Garlic——————————1 clove
4. Red pepper———————-1/2 cup
5. Green pepper——————-1/2 cup
6. Black beans———————–1 can
7. Sweet corn————————1/2 cup
8. Chili powder———————-1 spoon
9. Ground cumin——————-1 spoon
10. Lime——————————–1
11. Salt and pepper—————–to taste
12. Cilantro—————————1/2 cup
13. Cheese—————————2 cups
14. Flour tortillas——————-10

Instructions:

1. In a skillet, heat oil and add onion. Cook until tender and add garlic. Add peppers, corn black beans, cilantro, chili powder and cumin. Sauté for 5 minutes.
2. Add lime juice and salt and pepper to taste.
3. Take a tortilla and add the mixture to it. Add cheese and roll the burritos.
4. Heat a grill pan and keep the burritos on it. Cook until crisp and golden.
5. Slice with knife into halves and serve hot.

Roasted Vegetable Pita Sandwich

Ingredients:

1. Zucchini——————————–2
2. Red peppers—————————2
3. Mushrooms—————————-1 cup
4. Onion———————————–1
5. Olive oil——————————— 1 spoon
6. Balsamic vinegar———————2 spoons
7. Salt——————————— to taste
8. Pepper—————————- to taste
9. Wheat pitas———————-4
10. Lettuce
11. Feta cheese————————-1/2 cup
12. Tzatziki Sauce———————for serving

Instructions:

1. Preheat oven. Place a baking sheet in the tin and add vegetables.
2. Drizzle olive oil and balsamic vinegar.
3. Season with salt and pepper. Roast for 20 minutes.
4. Heat pitas. Slice them open and stuff them with lettuce and the vegetables.
5. Add cheese and sauce.
6. Serve hot

Tofu Tostadas

Ingredients:

1. Tortillas—————————6
2. Salt——————————–to taste
3. Olive oil————————–2 spoons
4. Yellow onion——————-½ cup
5. Garlic—————————-2 cloves
6. Chili powder—————- 1 spoon
7. Tofu—————————1/2 cup
8. Cumin powder————–1 spoon
9. Red pepper——————-1
10. Salt and pepper————–to taste
11. Lime juice———————1
12. Cilantro————————1/4 cup
13. Cherry tomatoes————-cut in half
14. Avocado————————diced 1
15. Cilantro————————c hopped

Instructions:

1. Preheat oven and add oil to tortillas. Season with salt and bake them until crisp and browned on both sides.
2. Take a skillet and add olive oil. Add onion and cook for 5 minutes.
3. Add garlic and cook for 2 minutes
4. Add peppers and cook for 4 minutes
5. Add tofu and season with salt, pepper and chili powder.
6. Squeeze lime and cook for 5 minutes.
7. Add cilantro and place the mixture on the tostada shell.
8. Add tomatoes, cilantro, lime juice and avocado. Serve hot with cheese or sour cream.

Lemon Chicken Orzo Soup

Ingredients:

1. Olive oil———————-1 spoon
2. Onion———————–1
3. Garlic———————–2 cloves
4. Carrots———————-2
5. Celery———————-1
6. Chicken broth———– 8 cups
7. Lemon zest ————– 2 lime
8. Lemon juice————–1/3 cup
9. Bay leaf——————-1
10. Orzo pasta————–1 ½ cups
11. Chicken—————–2 cups
12. Parsley leaves——–1/4 cup
13. Salt and pepper——- to taste

Instructions:

1. In a pot, add olive oil and sauté onions, garlic, celery, carrots and cook for 5 minutes.
2. Add chicken broth and lemon zest, bay leaf and lime juice.
3. Add orzo and cook for 8 minutes.
4. Add chicken and cook for 5 minutes
5. Add salt and pepper to taste.
6. Serve hot

Slow Cooker Butternut Squash Soup

Ingredients:

1. Onion——————————1
2. Carrots—————————-3
3. Butternut squash————-1
4. Apple——————————-1
5. Vegetable broth—————-2 cans
6. Cinnamon————————–1 spoon
7. Nutmeg——————————1/4 spoon
8. Maple syrup———————–2 spoons
9. Salt and pepper———————to taste
10. Chickpeas—————————1 can
11. Canola oil—————————–1 spoon
12. Brown sugar————————-1 spoon

Instructions:

1. In a slow cooker, add onions, vegetable broth, salt and pepper, butternut squash and apple. Cook for 4 hours.
2. Puree the mixture until smooth
3. Add cinnamon and nutmeg.
4. Add maple syrup and season to taste.
5. Preheat oven.
6. Take a small bowl and add canola oil, maple syrup, cinnamon, brown sugar and add chick peas.
7. Coat well and bake for 5 minutes or until crisp.
8. Serve with the soup.

Vegetable Lime Chickpea Chili

Ingredients:

1. Olive oil———————–2 spoons
2. Zucchini————————1 ½ cup
3. Yellow squash—————- ½ cup
4. Sweet peppers—————1 cup
5. Onion———————1 cup
6. Mushrooms—————-1 cup
7. Garlic———————— 2 spoons
8. Chickpeas——————–1 can
9. Tomatoes—————1 cup
10. Vegetable broth——–2 cups
11. Cilantro leaves————1/2 cup
12. Lime juice—————–3 spoons
13. Chili powder—————1 spoon
14. Salt and pepper———– to taste

Instructions:

1. In a pan heat olive oil.
2. Add onions, peppers, zucchini, squash and mushrooms. Cook for 8 minutes and add garlic and cook for 1 minute
3. Add chickpeas, cilantro, lime juice, vegetable broth and tomatoes, chili powder, cumin.
4. Season with salt and pepper.
5. Cook for 5 minutes.
6. Serve hot.

This is a summer time recipe that is delicious and pleases everyone. This recipe can be prepared for dinner or lunch as a main course.

Ingredients:

For green marinade

1. Coriander —————————– 3 cups

2. Chillies———————————- 4 whole

3. Garlic———————————— 10 cloves

4. Olive oil——————————– 3 tablespoons

5. Lemon juice————————— 2 lemons

6. Salt and pepper———————- to taste

7. Soy sauce—————————— 2 tablespoons

8. Chicken breasts———————- 3

For tortillas

1. Wheat flour————————— 1 cup

2. Plain flour——————————1/2 cup

3. Water———————————- to mix

4. Salt————————————- to taste

5. Green marinade——————- 4 tablespoons

Instructions:

1. Take fresh coriander and chop into large chunks including the stems and roots.

2. Chop chillies, garlic and keep aside.

3. Take a blender or a food processor and add chopped coriander, garlic and chillies along with olive oil, lemon juice, salt, pepper and soy sauce.

4. Blend until it forms a thick paste. Add water if needed.

5. Taste and season accordingly.

6. Keep the mixture aside.

7. Take the chicken breasts and make cross cuts on the chicken.

8. Rub the green marinade and refrigerate for an hour or two.

9. Save some marinade for the tortillas.

10. Take the chicken out of fridge and bring it to room temperature.

11. Meanwhile, heat the grill pan and add oil to it.

12. Place the chicken on the pan and cook until grill marks form for about 10 minutes on each side.

13. Meanwhile, take a large bowl and mix wheat flour, plain flour and salt with some water.

14. Add some of the saved marinade and mix again.

15. Form a dough ball and take small portions of the dough.

16. Make them into balls and roll them as tortillas.

17. Grill them until crisp and browned.

18. Keep aside.

19. Take the chicken into a plate and cut into bite size pieces.

20. Serve with the tortillas and hot sauce.

A beautiful and lush hair can be the symbol of your health in your body. Healthy hair and scalp will come only if you take proper diet and do the routine and things that go beyond simple oiling and shampooing with exotic and costly ones. You must pay a lot of attention to what you are eating if you want your hair to stay long and free from breakage, dandruff, frizz, rough and split ends and all other common and uncommon hair and scalp problems. With your diet you can make or break your hair. So here is the top 5 foods for healthy hair and scalp that you must somehow try to include in your diet if you desire a flowing and luscious hair that makes everyone go crazy about.

1. IRON AND MINERALS

The first important ingredient you need to maintain a healthy hair is the iron and mineral rich foods like spinach and chicken. Chicken is also a source of protein which is what the hair needs. The iron and minerals that you get from these foods will help the red blood cells in your body to carry proper levels of oxygen to your hair follicles and promotes growth and strong strands of hair. It is important that you get the iron and minerals from both plant and animal sources. Along with these, you need to concentrate on eating foods that give you vitamin C which will help your body to absorb the iron. The foods rich with vitamin C are red peppers and strawberries.

2. Protein and Vitamin D

The second important thing needed by your hair is the foods that are rich in protein and vitamin D which will give you a very strong hair from root to tip. Salmon is one such food that is rich in both protein and vitamin D along with the omega 3 fatty acids. Since human body cannot make omega 3 fatty acids, which will help in growing the hair, you need to get it through foods like salmon, Herring, trout, sardines and in vegetables like pumpkin seeds, avocado and walnuts. These fatty acids will help generate the natural oils on the scalp that will keep the scalp healthy and hydrated.

3. Biotin and Vitamin E:

If you want to grow your hair and prevent the hair loss then you must much a handful of nuts daily which are rich source of omega 3 fatty acids, biotin and Vitamin E which are much needed by the scalp. The biotin and Vitamin E will help in protecting the cells from DNA damage. If you go out into the sun a lot, then you are leaving your hair to the sun’s heat which will fry up your scalp in a bad way. if there is a less production of biotin in body then it will lead to hair loss. Walnuts are also rich in Copper mineral which will help in keeping your natural hair color for a very long time.

4. Beta carotene:

The food that rich in beta carotene is the Sweet potato. The beta carotene will help in maintaining a healthy hair and scalp as well as the hair color. When the beta carotene enters our body it will be converted into vitamin A which will help in regulating the cell growth and turnover, ultimately leading to a luscious hair. The beta carotene is also good for skin as it is an anti oxidant that will help protect your skin and scalp from UV rays of sun. You can also concentrate on eating Carrots, Squash, Apricots and Cantaloupe for additional vitamin A supplement to your body.

5. Zinc:

The last element in our list of top 5 foods for healthy hair and scalp is the Zinc which is an absolute necessary for keeping a healthy and problems free scalp. The zinc is a kind of mineral that will help in cell division which is needed for hair growth. The low level of zinc means hair loss and slow growth. Dry scalp and hair thinning are also other two symptoms of low zinc levels in your body. You can get zinc from foods like Oysters, lean beef, pork, fortified cereal, and watermelon seeds.

We spend most of our time in and around the kitchen area with our children and family. Kitchen is the central place for fun and activities in any house. This very reason makes it so important to modernize your kitchen with the latest kitchen tech, new innovative colors, and other innovative things. Use these top 5 creative ways to bring a new look and feel to your kitchen as well as to your lives. Let’s start the countdown:

1. Choosing sleek and modern appliances

It is time to ditch the old and low efficient kitchen appliances and replace them with high tech and high efficient modern appliances that will help you in making the room look modern and sleek along with saving you some bucks on power and energy charges. Choosing right materials like metal or stainless steel for your kitchen is Important. The trend in the market is for metals like chrome, brushed aluminum, copper, stainless steel and nickel. Try using these materials for the cabinetry, cook tops, and ranger hoods and any other place you want.

2. Make your kitchen look bigger by removing upper cabinetry

Sure, the upper cabinetry provides lots of storage in the kitchen but that is an old trend and also makes the kitchen to look small and cluttered. The new trend in the kitchens is to have a open upper cabinetry which are made of glass or just the shelves without wood doors. This will open up the kitchen space and adds a touch of modern and contemporary feel to the kitchen. By removing the upper cabinetry you can get some color into the kitchen by painting the walls with cool colors. You can also add floating type shelves and cabinets which is a great addition to any kitchen.

3. Add new lightings to the space

A well lighted kitchen looks more clean, open and sophisticated than a kitchen in dark, with less lighting. Add a skylight to the ceiling or to the top off the walls to allow some natural light into the kitchen. This will help the kitchen look bright and as well helps you save money on the energy bills. You can also add ambient lighting with the led lights that consume less power and gives out a good lighting. Make sure that you add the artificial lighting in right places to illuminate the kitchen in a good way.

4. Change the flooring

Flooring is often neglected and people won’t change it no matter what. Since the flooring occupies almost all the space of the kitchen you need to change the flooring too, if you want to bring a decorative and modern fell to the kitchen. Switch from your old vinyl floorings to more efficient and sophisticated looking materials like wood, stone or tiles. Now you can get many patterns, textures and designs in the market on tiles, stones and woods. You can also install ceramic tiles that look exactly like wood or some other material. This will also add more value to your house.

5. Bring in some decorative elements to your kitchen

You don’t have to add lots of decoration items to your kitchen to make it look designer all you need to do is add two or three decorative elements to key spaces in the kitchen like dining/breakfast table, to the shelves on the island of the kitchen or to a corner. Add things like flowers, antique looking vases, cookbooks, fresh bowl of fruits or lemons to bring some color into the kitchen or add a good herb planters with herbs, line up the dining table with pebble stones as a table runner. You can search for ideas on websites like pinterest and you can select the one that suits your kitchen and your mentality.

Ingredients:

1. Whole milk………… 2 cups

2. Condensed milk…… 1 can

3. Cornstarch…………… 1 tablespoon

4. Water…………………… 1 tablespoon

5. Cardamom powder……… 1 teaspoon

6. Saffron………………………… a pinch

7. Roasted pistachios……… ½ cup

How to prepare:

1. Take a medium sized saucepan and add the milk the condensed milk into it. Cook on a medium high heat and start whisking frequently so that the mixture doesn’t get burned.

2. Cook until the mixture starts to steam for 7 minutes; do not let the mixture to boil.

3. Combine cornstarch with water in a small bowl and make sure there are no lumps formed. Mix until well incorporated and cornstarch is dissolved.

4. After the milk mixture is ready, add the cornstarch mixture and reduce the heat to medium low.

5. Bring the mixture to boil and start stirring continuously with a spoon until the mixture gets thickened for 15 minutes.

6. Remove the pan and whisk in the cardamom powder and saffron threads into it, combine and keep aside.

7. Take a fine mesh strainer and keep it on a medium sized bowl. Pour the mixture through this strained and discard the strained contents.

8. Add pistachios that are roasted and finely chopped to the strained mixture.

9. Start filling the Popsicle molds with the mixture until halfway.

10. Freeze the mixture until almost solid for 2 hours.

11. Take a plastic wrap and press thinly cut wraps on the top of the Popsicle so that there won’t be any skin forming on the mixture.

12. Refrigerate the kulfi for 2 more hours or until fully set.

13. Remove the kulfi from the refrigerator and add the remaining kulfi mixture till the top and start inserting the sticks.

14. Freeze for at least 6 hours or well set and solid.