Almond Joy Macaroons

Hello All! It has been a week of emotions. I am happy to announce that this week, we launched our official FB page - Texan Veggies (be sure to like us to receive our weekly updates) as well as an Instagram page.  On the other hand, I am writing this blog with a heavy heart because a good friend of my husband's, someone he considers a brother, tragically lost both of his parents this week.  It only makes you realize that life is short and therefore, you should cherish every moment with those you love and care for.  When my husband spoke with his friend, he was at peace with what happened and insisted that the only thing he wanted was some goodies from the "Texan Veggies" girls.  His calm nature inspired me to make a "care pack" for him and his sweet family to comfort them through this difficult time.  Here is this week's recipe...

Ingredients:
2 packs (14 oz) sweetened flaked coconut
1 can fat free sweetened condensed milk
2 TBSP fat free sour cream
1 TBSP fat free half & half
1 & 1/2 tsp Mexican vanilla extract (can use regular vanilla as well)
1 cup toasted whole almonds
3/4 bag bittersweet chocolate, melted
Bakers Joy non stick baking spray

Directions:
1.  Preheat oven to 325 degrees.
2.  Toast almonds in an oven at 350 degrees for 5-7 minutes.
3.  In a food processor, pulse 1/2 cup of toasted almonds until they are roughly crushed.
4.  In a large bowl, mix coconut, condensed milk, vanilla extract, sour cream, & half & half.
5.  Scoop some dough/ mixture in your hand, place an almond in the middle, and roll into a ball.
6.  Spray cookie sheet with non stick baking spray, & place the rolled cookie balls about 1/4 inch apart.
7.  Bake cookies for 23-24 minutes until they look golden brown.
8.  Melt chocolate in a microwave safe bowl and heat in increments of 30 seconds until it is completely melted, stirring the chocolate in between every increment.
9.   Dip half of the cookie in chocolate, roll it in almond pieces, and place in a container or tray lined with parchment paper.
10.  Refrigerate for 20 minutes before serving.
Makes about 3 dozen cookies.

Matchstick Mangos

I would like to announce some pretty exciting news...yesterday, we launched an official Texan Veggies Facebook page - YEAY!- which has put me in an extra festive mood.  With this new page, we will have some exciting promos as well as surprises.  We hope you enjoy reading our blog and making these wonderful recipes as much as we enjoy sharing them with y'all!

Now, on to the actual post...this is a very basic and simple snack that is not only delish but also very healthy.  I will throw out the caveat that I am not really a big mango fan (strange, I know, considering that I'm of Indian origin) but I do enjoy a nice unripe mango and this is my favorite go to summer snack.  Try making it at home and let me know what your favorite snack is!

Ingredients:

1 medium size unripe mango (they are usually green and very firm)

1/4 tsp turmeric

Salt to taste

Directions:

1. Wash and cut the mango in long skinny match sticks.

2. Add turmeric & salt and mix well.

3. Let the mango sit for about 10 minutes. 

4. Enjoy!

Shrikand

Shrikand is a yogurt based Indian dessert, you sweeten it with sugar and mix your favorite toppings, it is so easy and simple to make! I use Greek yogurt which makes it really rich, creamy and tangy. The great thing about this dessert is that it is really versatile, you can use whichever fruits and nuts that you have on hand! Some add-ins that I have used are pomegranate, pistachios, slivered almonds, chocolate chips, mango...and the list goes on! Traditionally this dish has a few pinches of saffron, which gives the dessert this awesome pale yellow color and a distinct flavor but it is completely optional.

Ingredients
- 32 oz Carton 2% Greek Yogurt (I like Fage)
- 1 cup super fine sugar
- 2 pinches of saffron (optional)
- 1-1/2 - 2 cups of your favorite add-ins

Directions
- Empty contents of the yogurt carton into a large sheet of cheesecloth lined colander.
- Bring all four corners of the cheese cloth together, twist the four corners together and tighten it around the yogurt, squeezing any excess water from the yogurt. Secure with a rubber band. Place in the refrigerator for 2-4 hours.
- At this point most of the liquid will have drained, squeeze the tied cheese cloth a few times to get the last drops of liquid out.
- Place sugar and contents of cheese cloth in a large bowl (the yogurt will look like thick ricotta cheese), and with a hand held mixer, whisk on medium speed until the sugar is well incorporated (you will know the sugar has been well combined with the yogurt when the shrikand becomes shiny).
- Taste the shrikand, if it is not sweet enough add necessary amount of sugar and keep mixing.
- Fold in your favorite mix-ins along with the saffron and enjoy!

Serving size- about 6 people

Bhel (popular Indian street food)

First and foremost, I would like to say as an avid runner and an advocate of health in general, it truly saddens me to think about the horrific acts that took place today in Boston during the holy grail of all marathons - the Boston marathon!  Our thoughts and prayers are with everyone in Boston.

Secondly, I would like to apologize for posting our weekly recipe so late; it was a very busy and memorable weekend for me.  This was a weekend of celebration especially because my husband graduated with his doctorate degree in chiropractic and was recognized for additional degrees in Anatomy as well as Health and Wellness.  Afterwards, we celebrated his graduation at our home with close family & friends, which is the inspiration for today's recipe...

Bhel is a type of street food and falls under what is commonly known as chaat.  It is not only delicious but chaat food is also the most famous type of found throughout India.  These days there are chaat restaurants in most major cities that serve up this delicious dish but nothing compares to making it at home.  Try it out at your next party and it will be sure to be a hit.

Ingredients:
1 package of pre made/ mixed bhel mix (found at most local Indian grocery stores)
Cilantro and jalapeno chutney (recipe to follow)
1 bottle pre made tamarind chutney (you can also find this at the local Indian grocery store but you can use a 1/2 cup of apple butter and add a pinch of cumin powder, salt, & cayenne pepper in its place)  
1 cup sprouted moog beans
1 cup brown chick peas (found at most local Indian grocery stores)
1 cup shredded purple cabbage
2 medium boiled potatoes, diced
1 bunch cilantro plus more for garnishment
1-2 whole jalapeno or Serrano peppers
Salt (for chutney)
1 tsp EVOO (extra virgin olive oil)

Directions for Jalapeno Chutney:
1.  In a blender, place the entire bunch of cilantro, add salt, EVOO, jalapeno peppers, and blend on medium to low speed.
2.  You can add a bit of water to help the blending process so that the chutney is at a desired consistency (the chutney shouldn't be too runny or too thick).

Directions for Bhel:
1.  Soak moog beans and brown chick peas over night in warm water.
2.  Drain the water out and in a cheesecloth, place the moog beans in the over for roughly 12 hours so that they sprout.  Alternatively, you can find sprouted moog beans at your local organic market or your local Indian stores.
3.  Follow the same instructions as above for brown chick peas.
4.  In a plate or bowl, add bhel mix, potatoes, chick peas, moog beans, & cabbage.
5.  Top off with all of the various chutneys and garnish with a bit of cilantro.
6.  Enjoy!

Red Pepper and Spinach Dip, Three Ways!

I visited my sister in Phoenix over the weekend, and made this dip for her and her friends! I made it a little on the spicy side to give it a nice kick and they loved it! The sweet red peppers and spinach are a perfect combination in this dish. I have used this recipe in three different ways, so it is really versatile! I serve it as a dip, I mix it in with some hot pasta for a quick and easy red pepper and spinach alfredo, I also use it as a filling for panini's and sandwiches! Try a batch of this yummy dip and all the different ways to eat it!

Ingredients
- 1 cup diced sweet bell pepper
- 1 packet of frozen spinach, thawed and drained thoroughly
- 3 TBSP butter
- 3 TBSP flour
- 2-1/2 cup half and half (fat free if you like)
- 1 cup your favorite shredded cheese
- 4 oz reduced fat cream cheese softened
- 1/3 cup parmesan
- 1-1/2 cup diced tomato (fresh or canned)
- 1/3 cup spicy diced jalapeño
- 1/2 TSP crushed red pepper
- salt and pepper to taste

Directions
- In a medium non stick pan melt 3 TBSP butter on medium heat.
- Add the sweet red bell peppers and let cook for 2-4 minutes.
- Add 3 TBSP of flour and mix with a whisk, stirring occasionally for 2-3 minutes (until the flour absorbs the butter and turns a golden color).
- Add half and half and whisk until smooth, as the mixture heats it will start to thicken.
- Add spinach, jalapeño, tomato and crushed red pepper, mix until everything is well combined.
- Add shredded cheese, parmesan and cream cheese and mix until cheese is mixed thoroughly.
- Season with salt and pepper.
- Serve hot with tortilla chips or crackers.