Barley Brussels sprout salad

Barley is good for people who are diabetics  or has been diagnosed as pre- diabetes because this is high in fiber. Since I am pre -diabetic I try to use barley in many different ways so this is a holiday season I came up with barley  roasted pumpkin and Brussels sprout  salad which is healthy and also good for waist size.I like this salad because it fills me up and then I do not munch all the time.

Ingredients

1/2 cup roasted brussel sprout
1/2 cup roasted pumpkin or butternut squash
1 tablespoon finely chopped green onions
1/2 cup cooked barley
1/4 cup green bell pepper
1/4 cup red bell pepper
3 cloves of roasted garlic
1 teaspoon red pepper flakes
2 tablespoon olive oil
2 teaspoon black pepper
1 teaspoon lemon juice
salt to taste

Method
1.Cook barley according to the package direction, or 1/2 cup barley then used 1 cup water, when it comes to a boil lower the heat and cook for 20 minutes.
2.Add in roasted vegetables ,cooked barley in a bowl,and green onions as well.
3. Squeeze out roasted garlic from it packet and mix it in olive oil. Add in lemon juice,salt and black pepper and red chilli flakes.Mix it well and then add it to the vegetable and barley  and toss it together.
4.Serve it as a side to any BBQ or just eat it for lunch or dinner.

Note: to roast vegetables , cut it the veggies  the same size place it on a baking sheet ,sprinkle it with salt and pepper and oil.Roast it until veggies becomes tender.
I like to eat  this salad for my lunch because it is light and healthy.

vegetable chilli

Summer is gone and we are in autumn ,there is a change in weather from hot and sunny to cold and foggy.So this season I cook chilli's, soups, stews for my families. Anything that is comfortable for our body( comfortable food) and we Hindu's are also celebrating navaratri  many people are vegetarian for nine days.Vegetable chilli is a very hearty dish and is enjoyed by most of the vegetarian and vegan people.Growing up on an island there was tons of freshly grown vegetables and my mom would use it daily in every dish that she would prepare for us.Here in this country I am trying to do my best but sometimes I end up using frozen veggies.  The taste is almost the same but as we all know that moms food is hard to replace or replicate.In this veggie chilli I have used frozen broccoli and cauliflower.

Ingredients
1/4 teaspoon cumin
1/4 teaspoon red pepper flakes 
1/2 of onion chopped
1/4 inch of grated ginger
1 cup red bell pepper
1 cup green bell pepper
1/2 cup broccoli ( if frozen  defrost it )
1/2 cup  defrosted cauliflower
1/2 cup chickpeas
3 Roma tomatoes chopped
1 tablespoon chilli powder
2 red pepper or Serrano pepper
1/4 teaspoon fennel seeds
1/4 teaspoon unsweetened cocoa powder
1/4 teaspoon oregano
1/4 teaspoon black pepper
1  1/2 cup stock or water
1 teaspoon oil
salt to taste

Method
1.Heat oil in a pot add in cumin and red pepper flakes.Add in onion and fennel seeds cook it for few minutes.Then add in all the vegetables and mix it well.Cook it for couple of minutes.
2. Stir in oregano chilli powder , black pepper, Serrano pepper, ginger ,salt and stock .Cook it for about 5 minutes.
3.Add in chickpeas,and stir in unsweetened cocoa powder.Let it cook on low heat for another 5 minutes .
4.Serve it any bread of your choice or any crackers that will provide the crunchy  to the chilli.
This chilli is very flavorful  and is prefect for cold weather ,
Note : I used chilli powder because my family eats hot and spicy  so try to adjust it to your taste.

Zucchini Paratha

Paratha is a staple dish  in most of the Indian restaurants and in any typical Indian home.I made zucchini paratha for my friends and my daughter because it is very tasty and I also wanted to use it in a new way.People make paratha's from potatoes,radish's, cabbage but I gave a little twist to mine.Zucchini is part of squash family and provides texture to any food and is healthy.One cup of zucchini has about 30calories and10%of RDA dietary fiber  which helps in digestion ,prevents constipation,and maintains lower blood sugar.Zucchini paratha  is very healthy and delicious, and serve it to loved ones .

Ingredients
1 grated zucchini squeeze out all the liquid
1/4 teaspoon cumin seeds
1/4 teaspoon tumeric
1 teaspoon chilli powder
1 teaspoon minced garlic
salt to taste
 1/4 cup warm water
1 cup whole wheat flour
 1 tablespoon oil
Preparation
1.In a bowl mix flour,1/2 teaspoon chilli powder,and turmeric, pinch of salt.Add water and form a dough.
2.In a skillet heat oil ,add in cumin seeds,garlic and cook for a 1 minute.Then add in zucchini, cook it for couple of minutes. t\Take it off the stove and try to dry to any excess water with a napkin or just squeeze it out .
3.Heat up the griddle,Roll the dough out,take a little piece and stuff the 1 teaspoon of zucchini mixture ,seal it close and then roll it out with a rolling pin.
4.Place it on the griddle and cook it for about couple of minutes ,then turn it  over ,cook it  another  couple of minutes,repeat this one more time and then brush it with butter or ghee.
5 Serve it with ratia or any saute veggie or meat of your choice.
Try this nutritious and tasty paratha   with your friends and families.

Biscuit Flat Bread

One day when I came home from work, I saw my daughter sitting on the coach eating a bag of chips.Then I looked in the refrigerator I saw a packet of biscuit buttermilk, feeling hungry and tired I decided to make a flat bread . This bread is very healthy and tasty and more important I used what ever was in my refrigerator and in  my pantry.
Ingredients
1 buttermilk biscuit
1 head of roasted garlic
1/2   tomatoes  seeded and cut in small pieces
1 cup red bell pepper cut in small pieces
1 cup green bell pepper cut in small pieces
1/4 finely cut or shredded  lettuces
cheese
 3 tablespoon olive oil
Preparation
1.Preheat your oven at 350 degrees.Open the biscuit and roll it out with a rolling pin about 1/4 inch thin.  Place the dough on the cookie sheet.Squeeze out the garlic and mix it in the oil and then brush it on the dough. Place it in the oven for about 5 minutes.
2.Take out the biscuit dough and then spread the cheese ,bell peppers, and put it back in the oven for 8 minutes or until the cheese is melted.
3.take it out of the oven and spread the shredded lettuce and tomatoes.And some salt and black pepper (optional).

This flat bread is very quick and easy to make, is affordable,and chicken, shrimp,  olives and mushrooms can also be added to make it a meal. Any kind of pesto can be substituted for olive and garlic spread.Enjoy