Yoplait Trix for kids and a Giveaway !

                               This giveaway is now closed ..Congrats to katychicks for winning the prize pack

My family loves yogurt, especially homemade. My 5 year old relishes it and even my one year old likes it. Thankfully, neither of them is lactose intolerant. I usually prefer to make yogurt at home and very rarely buy the flavored ones from stores, because they have so much added sugar and other unwanted ingredients.
Sometimes, though, my son likes to have them and then I look for the ones that have the least number of ingredients and those with low sugar contents.
When I got the opportunity to review the Yoplait Trix for Kids yogurt, I was in two minds. The brand had undergone a change and had reformulated their yogurts to remove artificial colors, flavors, sweeteners and HFCS. That was encouraging news !
They are available in 4-cup packs, with two bright and natural colors that can be swirled or eaten at once in every cup. There are 5 interesting flavors to choose from, to suit every kid's taste.
My son certainly liked these and enjoyed them at snack time and in his lunch bag.



I liked that the ingredients are natural and free from artificial flavors and colors. The added sugar content is also not too high. Although the total sugar content in each serving is 14 grams, some unsweetened yogurts have 11 grams of natural sugars in them..The one factor that would prevent me from buying these is that these yogurts have gelatin added as a thickener...Since I am trying to move my family away from products containing these animal products, that would be a deterrent for me.

One reader of this blog will win a prize pack containing all the things pictured above.
Just leave a comment telling me how your kids would enjoy their Yoplait Trix yogurts!
Please leave your email addresses so that I can contact you if you win !
The giveaway is open to residents of the U.S only and will end on Mar 31st 2012.

Please visit the following links for more information about Yoplait Trix Yogurt

• Yoplait Products Website http://my.yoplait.com/TrixYog
• Yoplait on Facebook http://on.fb.me/YoplaitFacebook
• Yoplait on Twitter http://bit.ly/YoplaitTwitter

Disclosure:  The Yoplait Trix Yogurt prize pack, information and coupon have been provided by Yoplait through MyBlogSpark.

Spicy Tomato Jam

I had been on the lookout for a tomato jam recipe for some time.Although I had made jam a couple of times before, I am no expert when it comes to preserving fruit ! That's when I came across this recipe and it looked intriguing and delicious.. When my local Sprouts Farmers market had a 3lb/1$ tomato sale, I knew it was time to get busy in the kitchen...with jam, that is !
I made a few changes to the recipe. It turned out really well. I think this recipe is a keeper !



Ingredients:
2 lb tomatoes (I used roma tomatoes) - chopped
1 C brown sugar
2 Tbsp lime or lemon juice
1 Tbsp fresh grated ginger
1 tsp ground roasted cumin
1/4 tsp cinnamon
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 tsp salt
1/4 tsp - 1/2 tsp cayenne pepper

Method:
1. Mix all the ingredients in a heavy bottomed pan. Bring to a boil over medium heat.
2. Reduce the heat and then simmer for about 1.5 hours until the mixture reaches a jam consistency.
3. Stir often to prevent the jam from sticking to the bottom of the pan.

This recipe yielded about 2 cups of jam...I poured it into a previously cleaned jam bottle with a tight lid.
Since we were going to use it daily, I didn't refrigerate it, but you could do that to extend its life !

Notes:
1. I used brown sugar instead of white, because the brown sugar gives a depth of flavor to the jam. Next time, I will try with a little less sugar..I might have to simmer for longer to get the desired consistency.
2. I roasted the cumin before grinding it. The roasted cumin has a bolder, smokier taste.
3. Since my Indian palette can accommodate more heat, I used about 1/ 2 tsp of cayenne pepper...feel free to adjust to your taste and preference.

The jam goes well in PBJ sandwiches and also pairs up well with chapatis (Indian flat bread) and dosas (Indian crepes).
Do give this recipe a try..you will not be disappointed !

Have you ever tried any home made jam recipes ? Any observations or tips ??

Green Veggie Bhath / Spiced Rice with Green Veggies

Having browsed a significant number of blogs specializing in South Indian cuisine, I have come to the realization that rice dishes are very popular among us..Its probably got to do something with the fact that the southern states of India are the rice basins of the country as opposed to the northern states where wheat is primarily grown and hence consumed. Using up the previous day's extra rice before cooking up a fresh batch for the day's meals must have given rise to the idea of mixing up the rice with vegetables and various spices, thus creating a substantial lunch box item or a hearty brunch. (It should however be noted that in a lot of traditional households in India , in villages, especially, day old rice was not consumed..it was probably fed to the cattle of the house - the Ayurvedic premise being that freshly cooked food is always the best !)
I would love to be able to serve freshly cooked dishes for every meal without having any leftovers, but in this day and age, when time is at a premium and help is not always available, its not always practical ! 
Anyway, this creation is a godsend to the cooks who need to come up with a lunch or dinner idea on the fly with minimal ingredients and minimal expenditure of time and energy. With a few frozen vegetables from the freezer and a few spices from the pantry, you can whip up a delicious and filling lunch or dinner. Pair it up with a yogurt based raita or even plain yogurt , Indian pickles and a papad or two (in my house, it means roasted papads , not fried :D ) and you have a nice spread for yourself and your family.
My kindergartener loves this dish and doesnt mind it for his lunch box. My hubby likes to take this for his lunch as well. It travels well, can be easily reheated and keeps its flavor well.



Green Veggie Bhath / Spiced Rice with Green Veggies
Serves 2 -3 

Ingredients
1.5 C mixed veggies (green beans , green bell pepper, zucchini, etc) diced
2 C rice , cooked and cooled - white or brown
1/2 onion chopped or thinly sliced
2 tsp oil
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 Tbsp raw peanuts / cashew nuts
1 tsp  red chile / paprika powder
1/4 tsp turmeric
1 tsp dhania - jeera powder ( coriander - cumin powder)
1 tsp garam masala
1 tsp salt (or to taste)
lemon juice
3 Tbsp cilantro leaves, chopped

Method : 
1. Heat the oil in a thick bottomed pan. Add the fennel, cumin and mustard seeds and the peanuts.
2. When the seeds start spluttering, add the onion and saute till the onions are soft.
3. Add all the spice powders and mix thoroughly with the onion.
4. Add the diced veggies, mix in the salt, sprinkle a little water and cook until the veggies are tender, yet not mushy. You can cover the pan to hasten the cooking process.
5. Add the cooled rice to the veggie mixture and mix well with a gentle hand. You dont want a lumpy rice and vegetable mixture !
6. Mix in the lemon juice, sprinkle the cilantro leaves and serve hot !

Tips:
1. If serving to my kindergartner, I make sure that the vegetables are not too large. My son seems to have an aversion to big vegetable pieces, but he doesnt mind if they are diced small.
2. I generally use the red chile powder, but you could try green chiles for an interesting variation.
3. You can use a variety of vegetables instead of the ones used here. Use seasonal vegetables for a healthier option !

4. We are certainly not a fat free family, although I do strive to keep our fat intake optimal. I believe that we do need a certain amount of healthy fats to keep our system functioning smoothly. I have used 2 tsp of canola oil in this recipe. Feel free to substitute olive oil or coconut oil. Reduce it for a lower fat option, or saute the veggies and spices in water for an even lower fat option !

Heart Healthy Bulgur Wheat Upma

The month of February is generally anticipated for Valentine's Day ! Heart themed products abound everywhere. Love is in the air and the candy, flower and greeting card industry turns a brisk profit, I am sure !
It might however be a less known fact that February is also Heart Health Month. So its actually time to pay attention to our hearts , literally !!
Here are a few tips to keep that beloved organ healthy - :

1. If you are at risk for heart disease ( heredity, life style, etc) , make sure you know your numbers. Check your blood pressure, BMI, cholesterol levels and weight. Having a base line makes it easier to chart your strategies for a healthier heart and hence a healthier life.
2. Eat omega-3 rich walnuts everyday. These nuts help in decreasing the inflammation of the arteries around the heart. Obviously, having bowlfuls of nuts, however healthy, is not the route to go. Moderation is key. Experts suggest that 5 - 6 walnuts will help ensure that your heart functions longer and better. The fats in the nuts will also make you feel fuller faster, so that overeating is less likely ! 
3. Give yourself a break from stress. Stress is all encompassing and ever present ! Whatever job you might have, whichever walk of life you may belong to, you will have some amount of stress. What matters is how you deal with it. Allow yourself some time to relax - cultivate hobbies, exercise, listen to music, anything that relaxes you. You will doing your heart a world of good ! 
4. Pay attention to what you eat. Your diet is the most important way to regulate your health. In the current age, we all have a wealth of information at our fingertips. Research about all the different foods that are good for you and try different recipes with them. You never know - you might find several new favorites :-)
5. Include strength training to your routine ( I am going to go out on a limb and assume that you will have a workout routine ;-) ) Weight training reduces fat and increases muscle mass. This will also improve your aerobic capacity.

Do consult your physician if you have concerns about your health. You can come up with a perfect plan suited to your needs and preferences when you work with your primary health care provider.

Source: WebMD

With these tips in mind, I would like to share a recipe with heart healthy whole grains.
I have used broken wheat, also known as Bulgar wheat to make this Indian breakfast dish, that is traditionally made with semolina.



Ingredients:
1 C broken wheat / bulgur wheat / daliya
1 tsp oil of choice
1 tsp mustard seeds
1 tsp jeera seeds
2 Tbps raw peanuts / cashews
1 - 2 green chiles
1/2 medium onion, finely chopped
1 tsp grated ginger
1/2 C mixed frozen veggies (carrots / green beans/ bell peppers / peas)
1 tsp salt
1 tsp paprika powder
1 tsp coriander jeera powder (optional)

For garnish : 
2 Tbsp grated coconut
2 Tbsp chopped cilantro

Method:
1.Dry roast the broken wheat over a medium flame for a few minutes.
2. In a thick bottomed pan, heat the oil over medium flame. Add mustard seeds, jeera seeds and the nuts (if using). When the mustard seeds start spluttering, add ginger and green chiles and saute for a few seconds before adding the chopped onion.
3.Saute the onion until translucent. Then add all the spice powders and mix well.
4. You could choose to omit the spice powders for a less savory dish
5. Add the veggies, mix well and then pour in 2 cups of water.
6. Stir in the salt. When the water starts boiling, add the roasted broken wheat.
7. Cover the pan and cook over medium high heat for about 15 minutes.
8. Check periodically and add more water if required. The end result should be chewy , but not mushy.
9. Garnish with shredded coconut and/or chopped cilantro.
10. Serve with fruit for a heart breakfast or brunch!


I am sending this dish off to Sugar Free Sunday over at FlipCookBook.
How will you keep your heart healthy this year ?

Low Fat Coco Pudding

At the beginning of the year, I had promised myself that this year I would try and be more active on my blog...having been ridiculously slow with posts the previous years. But as the first month drew to a close, I realized that I haven't really made much progress ! My children's colds, then my own ...catering to the needs of an active kindergartner and a baby, cooking and cleaning and a few other activities leave me with no time...I also know that these are just excuses...other bloggers out there juggle far more than I do and manage to post wonderful , creative posts quite regularly..but it is what it is and all I can do is do better next month!
The following recipe came out of a low fat dessert cookbook that I had purchased from a library sale. I had perused all the recipes but had never cooked from it before...but one evening, while my son and his friend romped through the house, I felt like making a decadent pudding for them to snack on and chanced upon this recipe !
It turned out delicious and pretty easy to make...Of course , I did need to spend some time at the stove and then the finished pudding did need to be cooled a little in the refrigerator, but if you have an hour or more then you can easily delight your family and friends with this pudding.



Recipe :  Coco pudding
Vegetarian, Low fat


Ingredients :
1/4 C whole wheat pastry flour
2 T cocoa powder
1 can evaporated skimmed milk
1/2 C pure maple syrup
1/2 tsp vanilla extract
1/4 teaspoon almond extract


Method:
1. In a medium bowl, whisk together flour, cocoa powder, evaporated milk and maple syrup. I didnt have any maple syrup on hand and used 1/2 a cup of sugar instead.
2. Bring this mixture to a low boil over medium high heat . Reduce the heat and cook until mixture thickens. This took me about 15 minutes.
3. Stir in the vanilla and almond extracts. A little flavoring goes a long way, so use the extracts judiciously.
4. Cool slightly and then refrigerate for at least 30 minutes.

Garnish with chocolate shavings and watch as it disappears !
The whole wheat pastry and the skimmed milk amps the nutrition content of this dessert.


The two young food critics for whom I made this pudding polished off their plates in a jiffy !
This is one recipe that I know will become a staple at my house.

Vegan / Dairy Free Option: Replace the evaporated milk with an equal quantity of non dairy milk like almond or soy milk. Unflavored and unsweetened milks should be preferred.

Gluten Free option: Replace the whole wheat pastry flour with a gluten free flour, preferably one with a mild taste, such as oat flour.

Do try this out and let me know !