Healthy Neyyapam Snack

This recipe is a popular healthy meals and snack in Kerala and also prepared as prasadam or religious offering at temples.

In these gourmet recipes, white rice is soaked in water for at least two hours to soften its exterior and then drained. The rice is combined with fresh coconut, molasses or jaggery, and banana to form a paste and then finely ground until all the ingredients are well combined. The mixture is flavored with cardamom, ginger, cumin and sesame seed to give it a wonderful aroma and a subtly spicy flavor.

Traditionally, nayyapam is made with puttu podi rice flour, which is a slightly coarse rice powder that consists of tiny tidbits. The puttu podi rice flour is roasted for about five to seven minutes. The kind of rice you use will affect the texture and taste of the final product, so make use of your preferred rice to make Neyyapam. Kozhukatta and idiappam rice also works well for this recipe.

Ingredients

1/2 cup white rice
1 1/4 cups grated fresh coconut
1/3 cup molasses (jaggery, grated)
2/3 cup chopped plantain or banana
½ teaspoon cardamom powder
½ teaspoon dried ginger powder
½ teaspoon cumin powder
1 tablespoon sesame seed or til
3-4 tablespoons clarified butter or ghee
1 cup coconut oil

Preparation Instructions

1. Place rice in a large bowl, cover with water and allow to soak for about 2 hours. Once soaked, drain out the excess water and mix rice with coconut, molasses (jaggery), and plantain or banana to form a paste.

2. Do not add more water. Grind the mixture until it blends well.

3. Add cardamom, ginger, cumin and sesame seed, stirring to blend. Fill each Unni Appam cup (a special type of Indian cooking mould) ¾ full with coconut oil.

4. Heat oil. Once it is hot, fill rest of the way with the batter.

5. Cook until top side of batter is golden brown; turn and cook the other side. Serve with hot tea or coffee.

Chipotle Chicken Drummies

Try hot chicken drummies kickin' with flavor and partnered with a cool avocado dip. This spicy chicken recipe is full of flavor and yet simple to prepare. Depending on the size of the Drummies and whether you're having them as an easy appetizers or main dish, you'll want 4 to 8 wings. The glaze is plenty for the larger number.

INGREDIENTS

1/4 cup chili sauce

2 tablespoons honey

1 tablespoon soy sauce

2 chipotle chilies in adobo sauce (from 7-ounce can), chopped

2 teaspoons adobo sauce from can

1/4 teaspoon garlic powder

1/8 teaspoon coarsely ground pepper

2 pounds chicken drummettes (20 to 24)

Avocado Mayonnaise

1 medium ripe avocado, peeled and pitted

2 tablespoons mayonnaise or salad dressing

1/4 cup chopped fresh cilantro

1 teaspoon lime juice

Dash of salt

DIRECTIONS

Mix all ingredients except drummies and Avocado Mayonnaise in shallow dish. Add drummies; turn to coat. Cover and refrigerate 30 minutes to marinate.
Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray. Remove drummies from marinade; place in pan. Brush with remaining marinade. Bake 30 to 35 minutes or until chicken is no longer pink when centers of thickest pieces are cut.
Meanwhile, make Avocado Mayonnaise. Serve with warm drummies.
Method for Avocado Mayonnaise: Mash avocado in small bowl. Stir in remaining ingredients until well blended. Refrigerate until serving.

Baumkuchen

Baumkuchen is a kind of layered cake. It is a traditional easy desserts in many countries throughout Europe and is also a popular snack and dessert in Japan. The characteristic golden rings that appear when sliced give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake". Although its European origins are disputed, the cake preparation traces its roots back to Ancient Greece where cake batter was poured in layers on to tree logs and cooked over an open fire. It is also known as the "King of Cakes."

Traditionally, these gourmet recipes is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings on a crosscut tree. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds. When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3-4 feet tall.

Baumkuchen ingredients typically consist of butter, eggs, sugar, vanilla, salt, and flour. Baking powder is not considered a traditional ingredient. The ratio of flour, butter and eggs is typically 1:1:2 respectively (i.e., 100 grams of flour, 100 grams of butter and 200 grams of eggs). The recipe can be varied by adding other ingredients (such as ground nuts, honey, marzipan, nougat and rum or brandy) to the batter or filling. Additionally, Baumkuchen may be covered with sugar or chocolate glaze. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered with chocolate.

Baumkuchenspitzen, German for "Pointed Tree Cake," are miniature versions of Baumkuchen that are created from the cake scraps that fall during the cake's creation on a spit. These pieces are typically coated in chocolate and sold separately.

A simpler horizontally layered version of the cake called a "Schichttorte" also exists. It is baked without a spit and thus does not have circular rings but horizontal layers. The horizontally layered version results in a Baumkuchen that is more similar in shape to conventional cakes. It can also be baked in a conventional household oven that has a broiler inside, whereas the traditional spit version requires special equipment normally not available in an average household. However, unlike with the spit variant, the Schichttorte cross section is less reminiscent of tree rings.

Roasted Cauliflower Soup with Spicy Peanut Butter Crème

This cauliflower soup was inspired by the classic French potato and leek soup, Potage Parmentier. In that dish, the flavor of leek and potato stand out clean and simple; likewise in this soup, the flavors of cauliflower, onion, and garlic prevail. This soup, which isn’t spicy until you stir in the spicy peanut butter crème, is taken to the next level by the addition of the crème and a few fun garnishes. If you prefer your vegetable soup recipe completely smooth and creamy, feel free to add a bit of liquid as you process the vegetables in the food processor, or even use a regular or immersion blender instead.

Ingredients:
1 medium head cauliflower, chopped into florets
2 medium onions, peeled, both ends trimmed, and quartered
3 cloves garlic, peeled and left whole
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
4 cups water (or low-sodium vegetable or chicken stock)
½ cup heavy cream
¼ cup The Heat Is On peanut butter
⅛ teaspoon sea salt
2 tablespoons water
2 tablespoons Peanut Butter & Co. Golden Roasted Peanuts, chopped
A few parsley leaves, for garnish (optional)
Chili-garlic sauce, for garnish (optional)

Procedure:

1. Preheat oven to 425°F.
2. Toss the cauliflower, onion, garlic, olive oil, salt, and black pepper together on a large baking sheet and spread in an even layer.
3. Bake until tender and starting to brown in spots, about 30 minutes, tossing once halfway through.
4. Transfer the roasted vegetables to a food processor and process until smooth, about 3 to 5 minutes, scraping the sides of the bowl down as necessary and giving the motor a break periodically. (You may need to process the vegetables in 2 batches, depending on the size of your food processor.)
5. Add the pureed vegetables and water (or stock) to a medium saucepan. Bring to a simmer over medium heat.
6. Whisk together the heavy cream, peanut butter, and sea salt in a small bowl until smooth, then gradually whisk in 2 tablespoons water.
7. Stir half of the peanut butter crème into the soup, reserving the other half for garnish.
8. Ladle the soup into 4 bowls and top each with a drizzle of peanut butter crème and a sprinkle of chopped peanuts. Add the parsley leaves and/or chili-garlic sauce on top if desired. Serve warm.

Chili Lime Shrimp Cups

These Chili Lime Shrimp Cups are light crispy that are perfect for appetizer recipes when you really want to impress your guess and they are so easy to make! These easy appetizers are perfect to serve at a party and are great warm or cold. You can make the wonton shells a day in advance; just keep at room temperature in an airtight container.

Ingredients:

24 wonton wrappers

2 tablespoons olive oil

24 medium shrimp, peeled and deveined

1/2 teaspoon salt

1 teaspoon chile powder

2 limes

1/2 cup arugula

3 tablespoons sour cream

Directions

1. Preheat oven to 350 degrees F.
2. Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange in 24 mini muffin/cupcake cups. Bake 5-7 minutes until golden brown and crisp.
3. Toss shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake 5-8 minutes until shrimp are opaque throughout.
4. To assemble, fill each wonton cup with a few leaves of arugula, a small dollop of sour cream, one shrimp then top with a spritz of lime juice.

Gluten-Free Smoky Roasted Cauliflower Soup

This cauliflower soup is full of surprises. The broth is off-the-charts flavorful, and by association the cauliflower is pretty fantastic. The herbed chickpea dumplings are not only rich in fiber and protein, but they kind-of look like meatballs so your eyes might start to play tricks on you. They’re delicious, and so much more nutrient-dense.These gourmet recipes is also relatively budget-friendly meal.

Ingredients
Soup:
1 3/4 lbs (800 g) cauliflower florets, cut into bite-sized pieces (about 6 cups)
6 tablespoons olive oil, divided
1/2 teaspoon salt, divided
2 medium-large onions, diced
2 medium carrots, chopped
5 large cloves garlic, minced
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon turmeric
1/4 teaspoon hot paprika (more or less to taste)
1/4 teaspoon black pepper
6 cups (1.4 liters) low-sodium vegetable stock
4 3/4 oz (135 g) tomato paste
1 teaspoon vegan Worcestershire sauce
1 teaspoon soy or tamari sauce

Dumplings:
1 1/2 cups (180 g) besan (chickpea flour, also known as gram flour)
3/4 teaspoon salt
1/2 teaspoon baking powder
3 scallions, green and white parts, thinly sliced
3 tablespoons minced fresh parsley leaves
1/2 cup (120 ml) water (or slightly more or less as needed)

Other:
Minced fresh parsley leaves, for garnish

Instructions

1. Preheat the oven to 400F. Toss the cauliflower with 3 tablespoons olive oil and 1/4 teaspoon salt. Spread the cauliflower in an even layer on a large baking sheet and roast until tender and browned in spots, about 20 to 25 minutes, tossing once halfway through.

2. Meanwhile, heat the remaining 3 tablespoons olive oil in a 5-quart pot over medium heat; add the onion and carrot and cook until slightly softened, about 10 minutes, stirring occasionally. Add the garlic and cook 2 minutes more, stirring constantly.

3.Add the remaining 1/4 teaspoon salt, the bay leaves, spices (smoked paprika through black pepper), vegetable stock, tomato paste, Worcestershire sauce, and soy sauce. Turn the heat up to high and bring to a simmer, then turn the heat down a bit to keep it at a simmer and cook for 10 minutes. Add the roasted cauliflower to the soup during the last 2 minutes of simmer time. Taste the soup and add additional salt and pepper as desired.

4.While the soup simmers, make the dumpling batter. Whisk together the besan, salt, baking powder, scallion, and parsley in a medium bowl. Use a wooden spoon to stir in the water a little at a time until it comes together into a thick dough (about the consistency of cookie dough).

5.Use a 1 tablespoon measure to drop the batter into the simmering soup. Lightly spoon a little broth over the dumplings, then cover the pot and cook until a toothpick inserted into a dumpling comes out clean, about 10 to 15 minutes.

6.Ladle the soup into bowls, sprinkle the minced fresh parsley on top if desired, and serve.

Antipasto Sausage Skewers

Antipasto (plural antipasti) means "before the meal" and is the traditional first course of a formal Italian healthy meals. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms,anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.

The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find in the south of Italy different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja), whereas in northern Italy it will contain different kinds of cured meats and mushrooms and probably, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds.

These easy appetizers looked so good..loved everything about them and they are something that is easy to make with things from your pantry.

Ingredients
Cooking spray
12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
1/2 cup lightly packed fresh basil
1 12 -ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14 -ounce can artichoke hearts, drained and quartered

Directions
Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.

Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining