Deep Dish Cookie Pie

Yesterday I mentioned how much I love Pinterest.  This recipe is proof of that love!  I am also in love with Chocolate Covered Katie and her healthy dessert blog.  First of all, I love dessert.  Second of all, they are healthier (but still 'oh so good').  What's not to love?

This chocolate covered pie uses garbanzo beans or navy beans. (I used the garbanzos).  At first there is such a distinct smell to the beans that you wonder, is this going to smell like this when it's cooked?  No.  It smells divine, just like a deep dish cookie pie should!  Even though it was healthy, even though my children saw the beans going in, they begged to have more at every meal until the pie was finally all gone.  That is also proof of how good something healthier (when done right) can be!

Now, I'm saying healthier, and not healthy. This is not diet food, people.  There is still sugar (although I replaced half of the brown sugar that is called for with splenda), and chocolate chips and chocolate sauce or ice cream at the end.  But the flour is replaced by beans which will provide protein, fiber, iron, manganese, and folate.  All that from a dessert!  So without any further delay or description, here is the recipe!

Deep - Dish Chocolate Chip Cookie Pie

(recipe, adapted slightly from Chocolatecoveredkatie.com)

2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
1 cup quick oats (or certified-gf quick oats)
1/4 cup unsweetened applesauce
3 T canola oil
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 and 1/2 cups brown sugar (You can sub evaporated cane juice or white sugar). I used 1/2 brown sugar and 1/2 regular splenda)
1 cup chocolate chips

Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a reallydeep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

Chicken Masaledaar and Channa Masala

These are two of my most favorite recipes, so I am posting them together.  The chicken masaledaar (or dry chicken tikka) gets its name due its spicy flavor.  I have fond memories of my friends in college making this dish for us every so often.  After I graduated, I continued to make it for myself (changing the recipe a little along the way).  I remember taking it to work with some leftover rice the next day.  Whenever I reheated it, the aroma would waft through the office and my co workers could be found lurking around the break room trying to see what smelled so good!

This channa masala (garbanzo/chick pea curry) is quick and easy, yet so satisfying.  The original recipe came from a lady named Ruhina, but I have changed it quite a bit.  She must be credited for the wonderful method though. The most noteworthy thing about this recipe is its versatility.  Take away the garbanzos, add peas and paneer and you have a delish new twist on the classic mattar paneer.  Or add marinated grilled tandoori chicken pieces and you've got yourself a uniquely different chicken tikka masala.

Both of these dishes are 'guest worthy', if made in bigger batches yet easy enough to prepare on any busy weeknight. Make them on the same night for a balanced meal, or make them separately as stand alones, along side some parathas/naans (flatbreads) and a nice rice pulao (pilaf). The choice is yours!  The chicken requires marination, so you'll need to plan ahead.   Here are the recipes.  Enjoy!

Chicken Masaledaar (Dry chicken tikka)

Because these dishes are in my monthly menu rotations, I have multiple pics of them!

1 lb. boneless chicken breast, cut into 1 in. pieces
2 Tbs yogurt
3 Tbs sour cream
2 Tbs bbq sauce (or 2 Tbs pureed tomato (chop 1/4 cup of tomato and puree it)
1 tsp vinegar
1 TBS soy sauce
1 Tbs honey
1 Tbs adrak lassan (ginger/garlic paste)
1 tsp oil (canola or olive oil)
1/4 tsp haldi/turmeric
1 tsp red chili powder
1 tsp dhanna zeera (corriander/cumin powder)
to taste salt
2 TBS shaan tikka boti masala (for flavor and color. Optional)

2nd marinade
1/2 onion (about 1/2 cup) chopped
1/2 cup of fried onions (birasta/what u use for biryani)*
1 tsp zeera (cumin seeds)
1 green chili (or to taste. The chilies here are very spicy)
a litle bit of water

Garnish
Chopped cilantro (kothmir, harra dhaniya, corriander leaves)
Sliced onions
Chopped green chilies
Lemon/lime wedges

Mix together all the wet ingredients (from the 1st list) and then add the masalas and mix together. Add the chicken breast and marinate in the fridge for 7-8 hours or preferably overnight. When ready to prepare chicken, remove marinated chicken from fridge and let come to room temperature while you proceed to the next step.

Put 2nd marinade ingredients in a mixer and blend to fine paste. Add this paste to the previously marinated chicken. Heat a non stick** fry pan or skillet over medium-high heat and add a little bit of oil. When the oil is semi hot, add chicken and marinades. Stir ocassionally and let cook for about 5-7 minutes. When the chicken is almost done (meat thermometer reads about 145- 150 degrees F or about 7 minutes), remove only the chicken pieces.

Increase heat to high (partially cover the pan, if necessary to reduce splatter) and continue cooking and reducing the gravy until all water is evaporated. Keep stirring, because without the chicken, the gravy burns FAST!!! Once there is just a little gravy left, add the chicken back in and stir to coat. I like to turn up the heat a little now (mine goes past high) and let the chicken sit for a minute or so, without turning it. It gets this really nice roasted looking color on it. If the chicken looks sort of brownish, you can add a pinch of biryani color (in the final minutes of cooking) to enhance the look. Garnish with cilantro, onions, green chilies and lemon or lime. Serve with roti, paratha, or pita, rice, and raita. Serves 2-3.

*If you generally fry your own onions, do so as usual (slice onions and fry in hot oil), but make sure onions become brown (not just golden brown). Put on a paper towel and then add to 2nd marinade as stated above.

**Because we are completely drying out the gravy, it is important to use a non stick pan. This also allows for minimum use of oil when frying the chicken. If you must use a pan which doesn't have a non stick coating, more oil will be necessary when preparing the chicken.

Channa Masala

1/4 cup oil

1/4 tsp cumin (whole dhania seeds)

1 TB kasoori methi (dried fenugreek leaves), crushed in palm

1 large onion, chopped

6 TBS yogurt

4 TBS tomato paste

1 TB adrak lassan (ginger garlic paste)

1 tsp salt, or to taste

1 tsp corriander-cumin powder (dhania-zeera pwdr)

1 tsp red chili powder (laal mirch)

1/4 tsp turmeric (haldi) powder

1 tsp sugar (optional)

1/2 cup water
2 cans of chickpeas (15 oz each, drained and rinsed)
chopped cilantro (dhania, corriander leaves, kothmir)

Method:

Heat the oil in a pot. Add the cumin and kasoori methi. Let them splutter for about 30 seconds. Add onions and fry until golden brown, about 5-7 minutes, on medium flame.

In a bowl, mix together the yogurt, tomato paste, adrak lassan, salt, corriander cumin, red chili powder, turmeric, and sugar. Add the yogurt mixture to the onions and cook for about 3 minutes or until a well combined gravy is made. Add the chickpeas/garbanzos, mix, add a glass of water, cover and cook on LOW heat for about 5-7 minutes. Check for seasoning before u serve. Its up to you, how much gravy you want to have. Accordingly add more water or let it dry off.

Overnight Oats

So like a lot of other people, I have been finding amazing new recipes on Pinterest! I'm addicted, but the good thing is that it is also productive (well, most of the time)!  One recipe I decided to try was the overnight oats.  There aren't many ingredients involved, but one gave me a hard time - Chia seeds.  Yes, you remember correctly, cha cha cha chia!  The same seeds, I believe that are used with those cute Chia pets go into this oatmeal.  There are many different combos, but I've only tried one so far (strawberry jam with bananas).  I hope to try many more combinations in the near future!

This breakfast provides a healthy start to the day because it is chock full of fiber, protein and Omega 3's.  I have provided the recipe below (taken from pepperlynn.com) with lots of variations.  Enjoy!

Makes 1 large serving.

• ½ cup rolled oats (not quick cooking)
• ½ cup plain Greek yogurt
• 2/3 cup milk
• 1 tablespoon chia seeds

Mix all the ingredients in a bowl or jar, cover with a lid or plastic wrap, and allow the mixture to sit in the refrigerator overnight. In the morning, stir in the mix-ins of your choosing.

Variation #1 – Pumpkin Peanut Butter

• ½ cup pumpkin puree
• 2 tablespoons natural peanut butter
• 2 tablespoons pure maple syrup
• ¼ teaspoon ground cinnamon

Variation #2 – Strawberry Banana (I used this option)

• 2 to 2 ½ tablespoons strawberry jam
• 1 small banana, mashed (I used sliced rather than mashed)

Tips and Tidbits (from pepperlynn.com)

• The sky is the limit when it comes to the possible flavor combinations! In addition to the toppings I mentioned above, you could add any of the following: dried coconut, granola, nuts, ground flax seed, Nutella, cocoa powder, chocolate chips, or fresh or dried fruit.
• If you don’t have Greek yogurt on hand, feel free to use whatever type of yogurt is available. You may want to reduce the amount of milk depending upon the consistency of the yogurt so that the final result is thick and creamy.
• What are chia seeds? These tiny, dark colored seeds can be found in most health food stores and are a nutritional powerhouse of fiber, omega-3 fatty acids, antioxidants, vitamins, and minerals. Chia is also a complete protein, containing all 8 essential amino acids.

The craving for overnight oats sometimes strikes unexpectedly, and I don’t want to wait overnight before consuming a bowl of this healthful treat. In these instances, I reduce the liquid slightly and allow the oats to soak for at least 30 minutes. The more soaking time, the better, but a half hour is usually sufficient to soften the oats to my liking.

Welcome and Bento Lunches!

Welcome to my blog, ZK My Way.  Here you will find little pieces of me and my life, from cooking, scrapbooking, photography, henna and life in general.  For my first post, I'd like to feature something I'm passionate about - healthy lunches for my kids.  I've been making Bento lunches for a good 6 months now and it's very addictive!  Check out my facebook page for many options! http://www.facebook.com/pages/ZK-Food-Family/167277520015250

First, what is Bento? A bento lunch is a compact, balanced, visually appealing meal packed in a box. Historically, it’s a Japanese box lunch, similar in concept to the Indian tiffin...Bento lunches seem to be becoming popular in N. America lately. The two key points for me are feeding children a variety of healthy, home made food (combined with a few healthy treats/snacks) and the idea of being eco friendly (by using reusable containers and utensils, rather than adding waste to the ever growing landfills). For more info on Bento, see the link below.
http://lunchinabox.net/faq/

What you need to get started:

1. An insulated lunchbox and ice packs. These are available in grocery, department and kitchen specialty stores, as well as online.

2. and 4. Plastic or metal compartamentalized boxes. There is just something to be said about a box with compartments and a kid's increased willingness to want to eat from it. Try it, you'll be surprised. The boxes in pic 2 (http://www.easylunchboxes.com/) were $13 for 4, from Amazon.com. The boxes in pic 4 were 2 for $2.50 at Walmart.

3. You will also need a few smaller reusable containers and utensils. I have pictured a few here, but the possibilities are endless. Things you might want to have are reusable juice/water bottles, containers with and without lids, fork and spoon, etc. Buy a few supplies and use what you have at home. Be creative and be organized and this can be sooooo easy, rewarding and fun!

This is my angry birds lunch that I created for my 2nd grader.  I got the idea (and copied it blatantly) from http://www.anotherlunch.com/2011/10/easylunchboxes-angry-birds-bento-lunch.html.  I am so proud of this one!  The smile on ZK Sr.'s face, followed by a hug and a "I love you, Mommy" was so worth it!


On the left we have a peanut butter and jelly sandwich cut into five sticks to make the structure. There are 4 grapes. I didn't have patience to cut 4 sets of eyes for them. On top of the structure is a babybel cheese for the red bird. The eyes are marshmallows topped with olives, a carrot beak, and olives for the eyebrows.

On the top right is a boiled egg white bird with olive eyes and eyebrows, and a carrot beak.

Finally, I think it's king pig kiwi, with the kiwi skin for a mustache, marshmallow eyes, olive eyeballs, a piece of kiwi for his nose.

You can get little candy eyeballs and other things to make this look perfect. To be honest, ZK Sr. did not care that they didn't look perfect. Just have fun with it and I promise your kids will love it!

 This is one I call a Funchable (for Fake lunchable or fun lunchable).  You can get many ideas by looking at the real (unhealthy) lunchables in the grocery store and then coming up with your own (healthier) versions.  Believe  me, the kids will not care as long as the concept (fun food, compartments, fruit, drink, snack) is the same! 

How to put a pizza funchable together:

One sandwich thin (use only one or both depending on your child's appetite)

pasta sauce, cheese, olives (use your child's favorite toppings)

pineapples

A spoon to spread pasta sauce

Use the lid as a plate