Roasted Pumpkin Hummus Veggie Wrap#SundayFunday

I loved this Roasted Pumpkin Hummus, so made this again and used to make wraps. For this I used lettuce, green pepper (capsicum), tomato, carrot, cucumber and cheese for stuffing, and homemade tortilla for the wrap.

It's easy-to-make and super yummy as we get in restaurants! 

Ingredients 
Roasted Pumpkin Hummus - see recipe here
1 Tablespoon Garlic Infused Olive Oil
¼ Teaspoon Cumin powder
½ Teaspoon  Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1/3 Cup Black Beans or Red Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely julienne
4 Whole Wheat Tortillas
¼ Cup Shredded Cheddar Cheese

1 Cube Cream Cheese
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot  - shreded
1 Small Cucumber - peeled, de seeded & shreded 
Roasted Tomato Salsa Sauce   as required
1 Tablespoon Lemon juice or to taste

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.

Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the  ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies  and cream cheese mix well,  set aside.

Place whole wheat tortilla on a work surface, spread 1 or 2 tsp of Roasted Pumpkin Hummus over it, leaving an inch at the border.

Add a large spoonful of the beans in the center of the tortilla

lettuce, tomato, shreded carrot, cucumber.

 Top it with Roasted Tomato Salsa Sauce and grated cheese as per you taste.

Then finally roll it. like wise make the rest

Enjoy with an extra spoon of hummus or your favorite sauce! 

Or you can grill these in a sandwich toaster and then enjoy!!

Enjoy a satisfying, healthy, veggie packed breakfast or lunch.  

My Notes

I used a little butter while grilling the tortilla to make it crispy.You can use a pan too to toast these. 
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.

Here are some of the other wraps 

Mutton Kebabs Wraps
SFC Twister Wrap 
Fruity Rice Paper Rolls 
Kolkata Style Egg Roll/Wrap 
Chicken Fajita 

Huevos Rancheros Breakfast Burritos  

Lables : Breakfast, Make Ahead, Black Beans, Capsicum, Carrot, Cucumber, Lettuce, Mexican, Wraps, Mexican, Whole Wheat, Tortilla, Vegetarian, Brunch, Sunday Funday

• Brownie Pizza by A Day in the Life on the Farm
• Copycat Hobi's Bites Original Hot Crackers by Food Lust People Love
• Crunch Bars (copycat) by Karen's Kitchen Stories
• Donuts & Chicken Strips by Amy's Cooking Adventures
• Roasted Pumpkin Hummus Veggie Wrap by Sneha's Recipe
• Walking Taco by Mayuri's Jikoni

Orange Chocolate Cake#Alphabet Challenge

Made this Orange Chocolate Cake for our community Rosary held at my place. It's a moist and soft cake. 

The orange chocolate gives a awesome flavor to the cake.

Ingredients
3 Cups All Purpose Flour
250 Grams Salted Butter
2 Cups Sugar
1½ Teaspoon Baking powder
150 Grams Orange Chocolate - chopped
¼ Cup Milk
1 Cup Buttermilk
½ Teaspoon Orange essence
5 Eggs 
Method

Grease and line 10 to 12 inch rectangle or square baking pan. Preheat the oven at 180°C.
Sieve the flour and baking powder, keep aside
In a microwave bowl add ¼ cup milk and the chopped orange chocolate and for 30 seconds bursts till the chocolate melts. Mix it and keep aside.

In a large bowl cream the butter and sugar till light and fluffy, then add the eggs one at a time and continue whisking till it's creamy, add the essence and whisk again. Add the flour and buttermilk , till the flour and buttermilk is incorporated. Divide the batter into two equal parts, to one part add the melted chocolate and mix it with a spatula till well incorporated.

Pour the white batter in the prepared pan and spread it evenly with a spatula. Then pour the chocolate batter and gently spread the batter evenly. 

Bake for 40 to 45 minutes or till a toothpick inserted comes out clean. 

Cool it completely,

Slice & Enjoy!! 

Labels: Orange Chocolate, Cakes, Buttermilk, Choctoberfest, Baked, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "O" 

 Karen’s Kitchen Stories: Cranberry Pumpkin Oatmeal Cookies 

Sneha’s Recipe: Orange Chocolate Cake 

Jolene’s Recipe Journal: Orzo with Parmesan and Basil 

Food Lust People Love: Jersey Octopus Ceviche 

A Day in the Life on the Farm: Overnight Oats 

Blogghetti: Easy White Chocolate Covered Oreos 

A Messy Kitchen: Citrus Marinated Chicken 

Mayuri’s Jikoni: Orange Avocado Salad 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sheet Pan Italian Olive Oil Summer Vegetables

Culinary Cam: Octopus: Takoyaki, a Japanese Snack Food, from a Santa Cruz Apartment
Magical Ingredients: Onion Oaxaca Dip

Creamy Mixed Green Salad With Apple & Pecans#SundayFunday

This is a simple, fresh and refreshing crunchy salad. It's quick and easy to prepare, filling and nutty the toasted pecan give a nice crunch to the salad. This is a comforting salad, make it and enjoy.

Ingredients
1 Bag Mixed Salad Greens
¼ Cup Shredded Red Cabbage
1 Apple - sliced
1 Cucumber - sliced
10 - 12 Cherry Tomatoes - halved
½ Cup Toasted Pecans - roughly chopped
½ Cup Creamy Italian Dressing
¼ Teaspoon Black Pepper Powder

Method

Line a baking sheet with silpat or parchment paper and spread the  pecans out over it in a single layer. Toast the pecans in a preheat oven @ 150°C for for 15 minutes stirring it in between. Remove from the oven and let sit until cool enough to touch.

Place the salad greens, sliced apple, cucumber, red cabbage and cherry tomatoes in a large bowl. Add the and the pecans. Toss with the dressing mix well. Serve immediately. 

My Notes
If making in advance for a party, do not add the dressing and pecans until you are ready to serve. 

Labels: Pecans, Salad, Apple, Side Dish, Sunday Funday, Italian 

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures  and our theme is Pecan.

• Brown Sugar Cinnamon Pecan Pie by Amy's Cooking Adventures
• Creamy Mixed Green Salad With Apple & Pecans by Sneha's Recipe
• German Chocolate Cake with Caramelized Coconut Pecan Icing by A Day in the Life on the Farm
• Pain de Pecan by Karen's Kitchen Stories
• Pecan Pie Brownies by Food Lust People Love

The Pope’s Fettuccine /Fettuccine alla Papalina With Homemade Fettuccine Pasta#EatTheWorld

Papalina-style noodles" typically refers to Fettuccine alla Papalina, a Roman pasta dish. It's a creamy, cheesy pasta similar to Carbonara, but the difference it that its richer version of carbonara and in this dish cream Parmesan, and prosciutto instead of the pancetta is used. The dish is named after Pope Pius XII, who was said to have inspired its creation. I have made it without any meat and the fettuccine is homemade.

My hubby enjoyed this peppery rich pasta dish. It makes a fancy but easy dinner meal. This brought back memories of our 2014 visit to the Vatican city.
Ingredients
2 Tablespoons Butter
1 Small Onion, finely chopped
100 Grams Prosciutto / Ham, diced - I did not add
2 Eggs
2 Tablespoons Heavy Cream
½ Cup Parmesan Cheese
200 Grams Fettuccine Pasta - boiled
Freshly Cracked Black Pepper
Method

Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside.
Boil the pasta in well salted water, ( since I used fresh pasta boiled it for just 3 -4 minutes) as it it cooking, let's heat a skillet, add the butter and fry the onion in until soft and translucent. Be sure to adjust the heat lower so that the onion doesn’t take on color as it cooks. If you are using the proscuitto the add it at this stage.( I did not add since I made this vegetarian) and heat it for a few moments until fragrant. Toss hot, fettuccine noodles into the skillet and stir it well . Switch off the flame. Pour the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper.

As you stir the ingredients together, the eggs will thicken and the cheese will melt, all thanks to the residual heat of the pasta. Add a good sprinkle of freshly ground pepper and sprinkle of Parmesan cheese. 

Serve hot because as this cools down the sauce will thicken, Enjoy!!

Homemade Fettuccine Pasta

Ingredients
1 Cup Fine Semolina
½ to ¾ Cup All Purpose Flour
¼ Cup Warm Water
Additional Warm Water as required - I used 2 Tablespooons
Method

In a small mixer jar add the warm water and the semolina, mix well keep it aside for minimum 2 hours or more. Then grind to fine paste.

Simply mix the flour together and then begin knead to make a stiff dough, if needed add warm water ( I used 2 tablespoons water)if required, mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff. Wrap in plastic wrap and let is rest for 30 to an hour minutes.

If you are using a pasta roller, take your flattened tennis ball-sized piece of dough (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). and push it through the pasta roller on the widest setting. Fold it, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the second last setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.

Place your sheet of pasta on a floured surface and let it dry for a few minutes. 

Then roll each sheet as shown above

Cut it into fettuccine pasta size cusing a knife.

Lightly dust a tray with all purpose flour to prevent the pasta from sticking together.

Place the pasta onto the trays and repeat the process until you have used all the remaining dough. Leave to dry for overnight or for a day.

Store in a airtight and use whenever required. This will remain outside for a month.
My Notes
If you do not have a pasta machine then, take tennis ball-sized amounts of the dough and flatten it with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). Place on a floured work surface and using a rolling pin roll into a rough square sheet of pasta which is about ⅛ inch thick. Then cut it as mentioned above.

Labels: Rome ,Italy, Eat the World, Pasta, Homemade

Check out all the wonderful Vatican City recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Vatican City.

Let's take a look at the recipes being shared from Vatican City this month......

Sneha of Sneha's Recipe served up The Pope's Fettuccine (Fettuccine alla Papalina)
Wendy of A Day in the Life on the Farm enjoyed Giradole
Amy of Amy's Cooking Adventures made Gnocchi al Vaticano  

Keto Chinese Steamed Buns#BreadBakers

If you are on Keto and longing for Chinese steamed buns ,then these are for you which are not only gluten free, but pillow-soft, delicious and will go well with any Asian food. You can also make a sandwich with whatever filling you want. 

These also freeze very well. If you want them sweet, then you can increase the sweetener in the batter. I enjoyed them as a savory sandwich and also make these to enjoy with gravy instead of rice. These do not have an egg taste or flavor. To cut that flavor, have added a teaspoon of apple cider vinegar. Do try these they are soo..oo.. good!

Ingredients
½ Cup Almond Flour
⅛ Teaspoon Stevia powder
1 Teaspoon Baking powder
⅛ Teaspoon Salt
4 Large Eggs
1 Tablespoon Mayonnaise
1 Teaspoon Apple Cider Vinegar
Method

Mix all dry ingredients together and mix well then add the eggs and mayonnaise mix till combined.

Place a 2 tablespoons of batter in each silicone mold and steam it for 10 minutes on high flame or on a water bath in the oven 180°C for 13 minutes. 

Cool  & unmold.

Slice and  make sandwiches with the filling of your choice 

or dunk them in any gravy.
My Notes

I used an aluminum cupcake tin and they didn't stick at all. I used steel plates to make large ones, but batter did stick to the bottom. Make them in silicon mold or place a greased parchment paper before adding the batter to the steel plates.

Labels: Egg, Almond Flour, Chinese, Steamed, Asian Cuisine, Breads, Bread Bakers, Keto, Low Carb 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Steamed Breads.

• Bao Buns from Passion Kneaded
• Dessert Bao (Chocolate Steamed Buns) from A Messy Kitchen
• Keto Chinese Steamed Buns from Sneha's Recipe
• Paczki na Parze (Polish Steamed Donuts) from A Day in the Life on the Farm
• Sausage, Egg, and Cheese Buns {Sheng Jian Bao) from Karen's Kitchen Stories
• Steamed Cranberry Pecan Honey Bread from Food Lust People Love