Mini Oat Pancakes With Guacamole Topping#SundayFunday

Gluten Free, Sugar Free & Low Carb pancakes are very tasty and healthy and make a delicious breakfast! A healthy breakfast ready in 15 minutes!

Ingredients 

80 Grams Oatmeal - I used quick cooking oats 

2 Eggs
Olive Oil/ Desi Ghee Or Butter - as required
¼ Teaspoon Salt
For The Guacamole Topping
1 Avocado Salt & Black pepper to taste 

Juice Of One Lime
5 Cherry Tomatoes - finely chopped
1 Scallion/ Spring Onion - finely chopped
Method

In bowl add the oats, salt, eggs and mix well. Grease a nonstick pan with little oil or ghee and make small mini pancakes. 

Let them cook till golden on both sides. 

Flipping after each side is golden. Fry on both sides until done.

For The Guacamole Topping 

Remove the stone and cut the avocado. Scoop out the flesh of the avocado with a tablespoon. add the salt, pepper and lemon juice mix well mashing it. then add the chopped cherry tomatoes and spring onion and mix well. 

Spread the filling on each pancake and enjoy these for breakfast or a quick dinner. Enjoy your meal!
Labels: Pancake, Oats, Gluten free, Sugar Free, Guacamole, Avocado, Scallions, Cherry Tomatoes, Healthy, Breakfast, Healthy Dinners, American, International Cuisine

For Sunday Funday we are celebrating National Oatmeal Month, check here to see other recipes.

• Sizzling Tastebuds: Almond meal Muffins with Oats and Honey 
• Sid's Sea Palm Cooking: Cranachan Trifle 
• Food Lust People Love: Goetta - Cincinnati Breakfast Sausage 
• Palatable Pastime: High Protein Scottish Porridge Oats 
• Karen's Kitchen Stories: Maple Pecan Oatmeal Scones 
• Sneha's Recipe: Mini Oat Pancakes With Guacamole Topping 
• A Day in the Life on the Farm: Mud Cookies 
• Mayuri's Jikoni: Oatmeal Banana Quick Bread 
• A Messy Kitchen: Oatmeal Honey Date Loaf 
• Amy's Cooking Adventures: Orange Cranberry Baked Oatmeal 

Herbed Stock Couscous Soup#Soupswappers

This is a flavorful soup. The herbs are boiled in water and then strained. This gives the stock a fantastic aroma and taste to the soup. The herbs used are organic and from my garden. It's has veggies and couscous, this is a complete meal soup. If you want a light and delicious dinner then soup is for you. In this soup you can add veggies of your choice, there isn't any hard and fast rule as to what veggies can go in.

Serves 3
Ingredients
For The Herbed Stock
1 Big Stock Cube
8 Cups Water
5 - 6 Sprigs Fresh Thyme
5 - 6 Fresh Sprigs Oregano
10 - 12 Basil Leaves
4 Ribs Celery - for the stock used the only leaves
5 - 6 Sprigs Mint
Other Ingredients
4 Ribs Celery - chopped
1 Large Carrot - diced
1 Medium Onion - chopped
1 Medium Head Broccoli - cut into florets
1 Medium Tomato - diced
2 Big Cloves Garlic - finely chopped
¼ Teaspoon Roasted Cumin Powder
Salt & Black Pepper powder to taste
A Dash of Paprika - Optional
1 Teaspoon Olive Oil
Hot & Sweet Sauce - as required

Method 
For The Stock

In a large pot add the water, stock cube and all the herbs with the stems, except the celery since the ribs will be chopped to prepare the soup. Bring this to a boil, when it comes to rolling boil, let it simmer till the stock reduces to 5 cups. Do reduce the stock too much since the couscous will absorb a lot of the stock and you will then have to add extra water to the soup. Let the stock cool a little then strain all the stock and discard the herbs.

For The Soup

In a large pot heat a teaspoon of olive oil, add the onion and garlic sauté till the onion is translucent add all the veggies and sauté for 2 minutes on medium high flame. Add the stock and bring this to a boil. Reduce the flame to low and let the veggies cook till they are just done. Add the couscous and stir it well, cook it for 2 minutes, stirring continuously. Add salt, black pepper to taste and cumin powder. Let this simmer for a minute. Switch off the flame.

Serve hot in a soup bowl with a dash of paprika and black pepper powder for my hubby.

For me add a teaspoon of Hot & Sweet Sauce and it tasted awesome. Enjoy this filling delicious meal, healthy soup.
Labels: Vegan, Soup, Soup Swappers, Herbs, Broccoli, Carrot, Onion, Garlic, Couscous, Main course, Healthy Dinners

Soup Saturday Swappers

Meal Sized Soups and Stews

• Herb Stocked Couscous Soup by Sneha's Recipes
• Gnocchi Minestrone with Italian Sausage by Karen's Kitchen Stories
• Beef GHOULash by A Day in the Life on the Farm
• Chorizo and Vegetable Posole by Palatable Pastime

Fresh Green Peas Soup With Veg Cheese Parcel#Soupswappers

Ingredients
1 Small Potato - chopped
1 Small Onion - chopped
1 Cup Shelled Fresh Pea
700 Ml Vegetable Stock
2 Tablespoons Mint leaves
1 Teaspoon Olive Oil
Salt to taste
Black Pepper powder to taste

Method

In a pan heat the oil add  the onion until it just begins to soften. Add the potato and the vegetable stock and bring to a simmer. Once half done, add the peas and simmer for a further 5 minutes. Once potatoes and peas are well cooked, add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. 

If the soup is too thick for you, you can add some more vegetable stock to thin it out until you have a consistency you like. 

Serve with Veg Cheese Parcel and Enjoy 
Veggie Cheese Parcel

A savory snack; soft & fluffy from outside with gooey cheesy inside. It is a perfect dish which you can prepare as breakfast or an accompaniment to a soup, or as kids tiffin box.

We had these with a our soup and this was our filling dinner.

Ingredients 
1 Cup Besan / Chickpea Flour
1/4 Cup All Purpose Flour
½ Teaspoon Sendav Namak/Himalayan Salt 
½ Teaspoon Black pepper powder
Salt to taste 
Water as required to make a omelette  consistency batter
½ Teaspoon Baking Powder
Bread slices as required
Cheese slices as require
1 Small Onion Finely Chopped Onion
2 Tablespoons Finely Chopped Green Capsicum
1 Finely Chopped Green Chilly
Oil as required

Method

Take besan & all purpose flour in a mixing bowl. Add black salt, black pepper & salt to it. 

Prepare a dosa batter by adding water to it. Add water gradually while whisking so that no lumps are left.  It should be of spreadable consistency so that it spreads on its own when we pour it. Keep this aside for till we get rest of ingredients together.

Trim the edges of the bread slice.Keep these bread & cheese slices ready.

Now add the baking powder, chopped onion, capsicum and green chillies to the batter.  Give it a good mix.

Heat a  non stick pan with a teaspoon of oil. Spread it with a tissue so that entire pan is coated evenly.

Now on low flame, take a laddle full of batter and pour it on pan. Lift the pan and tilt it on all sides so that batter is spread properly.  Place a bread slice on it and turn it immediately so that it is coated with some batter on both sides. 

Place a cheese slice on this bread. Sprinkle some oil near the edges of pancake and let it cook on medium flame.

Check the edges of the pancake after a minute or two.  

While it still wet on top and slightly done down. Fold it into a parcel. Don't let the pancake cook completely else it will start breaking in the process of folding.

Cook it on pan till it os golden brown on both sides.

So cheesy

Enjoy these delicious Veggie cheese Parcel with  the soup and
 you have a filling and light filling dinner.

Labels: Cheese Slice, Soup, Soup Swappers, Green Peas, Bread Slices, Besan, Healthy Dinners  
See other recipe of  soup using fresh vegetables, our host  Colleen Delawder
Colombian Crema de Aguacate by Pandemonium Noshery
Cream of Mushroom Soup by Palatable Pastime
Fresh Corn Soup with Seared Scallops by Karen's Kitchen Stories
Fresh Green Peas Soup With Veg Cheese Parcel by Sneha's Recipe
Minestrone from Campania by A Day in the Life on the Farm
Pesang Manok by Culinary Adventures with Camilla
Poached Shrimp & Spring Onion One-Pot Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tuscan Style Turkey Soup by Making Miracles

Italian Tomato Bread Soup#Soupswappers

This soup is perfect to use over ripe tomatoes and stale bread.  It's a  thick and filling soup. I added a few cherry tomatoes to  the soup and it gave nice flavor and garnish to the soup. This is perfect for filling  meal.

Makes 2 Servings
Ingredients 
1 Big Slice of Bread
2 Ripe Tomatoes - chopped
1 Onion - chopped

3 Cloves Garlic - chopped
1 Teaspoon Oil
1/2 Teaspoon Mixed Italian seasoning
1/4 Teaspoon Black Pepper powder
1 Veg Soup Seasoning

1 Stick Celery with  leaves - chopped
Water as required
4 - 5 Cherry tomatoes -  slice in two

A Few Basil Leaves
Method

Heat oil in a pan, Add garlic fry till starts to change color.

Add onion and fry till it just starts to turn golden.

Add tomatoes and  cook till  the tomato is mushy.

 Now ad the celery, Italian seasonings, pepper powder. Add `1/2 cup water, cover and cook for 2 -3  minutes. 

Add the bread and again add 1/2 cup water and cook for another 2 minutes. 

 Take  it off  flame and let it cool down. Blend to smooth paste.

In the same  pan and add blended paste, water as required, and bring it to a boil.  Switch it off flame. 

Now add the  cherry tomatoes. 

Garnish with chopped scallion greens and  basil leaves.

 Serve hot

Labels:  Soup, Italian, Italy, Italian seasoning, Bread, Tomato, Cherry Tomatoes, Soup Swappers, Healthy Dinners,Vegan

Inlinkz Link Party

Skillet Rosemary & White Wine Chicken Leg#Baking Bloggers

In baking bloggers, which is a group started by Sue , where in the topic for November month is baking in cast iron. I had purchase this lodge cast iron skillet many months back and had not yet used it. This theme gave me an opportunity to use it, thanks Sue for this wonderful theme.

Soft and juicy Cast Iron Skillet Chicken legs with fresh rosemary and white wine is so delicious, it's a hassle free, ready in less than 30 minutes! Just marinate the chicken and the veggies of your choice, pop the entire skillet in your oven and you will have tender, juicy chicken legs ! I have a small 23 cm skillet so one chicken leg with thigh can fit into it, added some halved red baby potatoes, a complete and power packed meal is ready. 

Ingredients
1 Chicken Leg with thigh
2 Sprigs of Fresh Rosemary
¼ Teaspoon Sumac
¼ Teaspoon Freshly Crushed Black pepper
¼ Cup White Wine
A Juice of one small Lemon
Salt to taste
4 Red Baby Potatoes
1 Teaspoon Olive Oil

Method 
Wash and pat dry the chicken with a kitchen paper towel. 

In bowl mix in the lemon juice, olive oil, rosemary, sumac, crushed pepper and salt to taste. Rub this marinade into the chicken well. Toss in the halved red baby potatoes into the remaining marinade and place them into the skillet along with the chicken leg.  

Pre-heat the oven with both elements on at 200 degrees. Before you pop the skillet into the oven pour in the white wine and bake for 30 minutes. After 15 minutes remove the skillet holding the handle with silicone gloves, turn the side of the chicken and potatoes, pop this back into the oven for another 15 minutes and its done.  

Yum yum juicy and tender Skillet Chicken legs are ready to enjoy!!

Labels : Skillet, Chicken, Baked, Baking Bloggers, Baby Potatoes, White Wine, Sumac, Rosemary, Healthy Dinners, Complete Meal  
Check the other recipe of : -
Baking Bloggers: Cast Iron Baking Baked Cheese and Sausage Ziti by Food Lust People Love
Blackberry Coffeecake Bites by Sid's Sea Palm Cooking
Cast Iron Jalapeno & Honey Corn Bread by Hardly A Goddess
Dutch Oven Bread by Simply Inspired Meals
Dutch Oven Swiss Chocolate Cake by Daily Dish Recipes
Pull-Apart Garlic Rolls by Karen's Kitchen Stories
Skillet Apple Pie by Palatable Pastime
Skillet Cornbread with Bacon, Onion and Cheddar Cheese by Our Good Life
Skillet Rolls by A Day in the Life on the Farm
Skillet Rosemary & White Wine Chicken Legs by Sneha's Recipe