Swiss Chard and Black Bean Empanada

What are Whole Grains?
I wanted to get it clear in my head about what were whole grains and what were not. For a long time I was under the impression that eating white rice meant eating whole grain. I was wrong. Whole grains are grains that are in their naturally occurring form. Brown rice is whole grain whereas white rice that has lost its bran and has been processed and polished would not be a whole grain.

I set about making a list of whole grains that are in our pantry. Some are staples and some that are used occasionally.
1. Brown Rice
2. Corn (usually used for making popcorn)
3. Stone ground Whole Wheat Flour
4. Steel Cut Oats
5. Pearl Millet
6. Finger Millet
7. Sorghum

Most of these grains can be cooked just like rice and used in place of rice. But our taste buds being accustomed to eating white rice protest. So the next best alternative is to soak and grind them and make dosai and most often they are so much more tastier than the dosais made with white rice. The other good thing is most often the batter does not require fermentation and they do not digest very quickly keeping you full longer.

Brown Rice lends itself nicely to fried rice or dal rice. I still would not use brown rice for eating with sambhar though.

I have not made dosai with whole corn and it is on the to try list. I have used grits and this can be whole grain or not depending on whether hulled corn or the whole kernel was used. In general beware of any final product that is white in color, be it flour or grits.

As for stone ground whole wheat flour with the bran is my favored flour for making rotis, parathas and chapatis.


Empanada:
Isn't it surprising that I tasted empanadas for the very first time when I made them at home last week. I first cast caught a glimpse of them on them on a vendor cart in DC about a decade and half ago and was bitten with the urge to taste it, with its strong resemblance to samosas who wouldn't be. With visions of tasty filling covered with pastry I approached the vendor and asked him for chicken or vegetarian version but as luck would have it all that was available were the beef filled ones which for some strange reason I do not eat. The filling was never the right kind for me or every other occasion I had a chance to buy them. After a while I stopped trying.

A few weeks ago on I caught an episode Healthy Flavors "Latino Inspiration for Health" on PBS where chef Jim Coleman was cooking healthy Swiss Chard and Kale empanadas. The craving to taste empanadas hit again. The very same week I found a vegan recipe for banana and black bean empanadas in the Vegetarian Times magazine I was browsing at the library. Too many signals to put off giving empananda a try. But bananas and bean did not sound right to me so I settled on Swiss Chard and Black Bean Emapandas.

Submitted to MLLA event started by Susan and the tenth edition hosted by Coco Cooks.

Recipe Source: Vegetarian Times Magazine, March 2009 issue
Makes: 15 Large Empanadas

Swiss Chard and Black Bean Empanadas
For the Dough:
1. 2 Cups of Stone Ground Whole Wheat Flour (sifted to remove the bran)
2. 1 1/4 Cups Unbleached All Purpose Flour
3. 1 1/2 tsp salt
4. 1 tsp chili powder
5. 1/2 cup Unsweetened Apple Sauce
6. 4 tbsp cold butter
7. 1/2 cup cold water

Prep
1. Cut the butter to small pieces and add to the flour, salt and chili powder, and break the butter into the flour with the tip of the finger so it resembles a crumbled mixture.
2. Whisk together the apple sauce and water and add to the flour till it forms a dough.
3. Cover with a cling wrap and refrigerate for an hour.

Filling:
1. 1 bunch Swiss Chard washed and cut into strips, cut the stem into small pieces
2. 1 1/2 Cups Black beans soaked overnight and cooked till soft
3. 1/2 red onion chopped
4. 4 cloves of garlic chopped fine
5. 2 tsp coriander powder
6. 2 tsp chili powder
7. 1/2 tsp cumin powder
8. 1 tsp oil
9. salt to taste
10. Egg Wash (optional)

Prep:
1. Heat oil and saute the onions and garlic till soft.
2. Add the chopped Swiss chard leaves and saute for a few minutes
3. Add the powders and salt and mix
4. Now add the black beans with a tbsp of water and cover and cook till the chard leaves are soft and cooked. (about 10 minutes)
5. Open the lid and let the mixture cook till it is dry.
6. 4tbsp Grated Pepper jack cheese (as much or as little as you want)

Method
1. Prepare a baking sheet by lining with aluminum foil and spray with cooking spray.
2. Divide the dough into 5-6 portions.
3. On a slightly floured surface roll each portion of the dough and cut them into 6 inch rounds and about 1/2-3/4 inch thick.
4. Place the filling in the middle, sprinkle a bit of cheese and fold them over to form a half moon. Crimp the edges. Place them on the baking sheet. Make a small cut for air venting on top. Brush with egg wash.
5. Preheat the oven to 400F and set the baking sheet inside, lower the temp to 350F and bake for 25 minutes.
6. Remove from oven and cool for about 5 minutes.

Serve with salsa or sour cream or chili garlic sauce.

No Ferment Oats 'N Grits Dosai (Indian style spicy crepes)

I am reading and watching with sadness the slow disappearance of printed editions of newspapers. From when I can remember, mornings always started with reading the newspaper and a cup of hot beverage. I am not looking forward to a the time when there will be no newspapers but an audio device which will start reading the news to you as you go about your morning business. Rushing out to get the newspaper in the morning is a loved ritual it seems in our house, DD usually brings it in to get her dose of the newspaper with the Kids Post and cartoons. To not miss out on the fun DD2 got up early a few days ago and wanted to bring the paper in. She put on her jacket, shoes and opened the door, she was doing fine till the alarm went off. Being the early morning hours the other members could not immediately rush to her aid. Well anyway once the din subsided she was proud to bring the newspaper inside. A simple acitivity like sitting near a well lit window and reading the newspaper brings immense pleasure that reading on the computer can never bring, though I must admit I get most of the news this way.

Newspapers have to take much of the blame, being slow to catch up with technology and are now paying the price. Unlike reading from a newspaper getting news online is a different experience clicking and moving away before reading in depth. I also realize I am getting lazy and actually prefer listening more than reading. This gives me the ability to multitask while I am getting my news fix. Audio version of newspapers anyone?

The Polling
Want to thank the poll participants for indulging me. I know that recipes are the main attraction of the blog and if I had any ideas of moving on to solely other topics I shelf the thought for now.

I picked up a box of steel cut oats and a box of of grits(coarsely ground corn/maize) during a visit to the grocery store after I watched a show on TV. Steel cut oats are less processed and are in kernel form than their rolled oats counterpart. The one thing I failed to notice in all the enthusiasm is the time taken to cook the steel cut oats. They have to be cooked for half an hour and soaking overnight might be required and this was a big ask for morning breakfast which is the time we usually eat oats. The problem with the grits on the other hand was none of us were overly taken by it other than DH who went to school in the South(LA) and grits brings him happy memories I guess. So both sat in the pantry till I saw this on Kay's LiveLoveWorkout and a bulb went off. If all else fails make dosai is the mantra but I forgot it and had to be reminded. She had used whole wheat flour I used grits and also added a portion of urad dal. I tried the dosai by adding whole ragi(finger millet). Adding ragi gave the dosai a distinct color whereas with the oats and grits there was very little difference from the regular rice dosai. But best of all no fermentation is required. Make the dosai right from the grinder/blender.

Linda was to give this recipe a try and let me know how easy it is compared to the conventional dosai. By the way did you read her beautiful review of an equally beautiful book?

Recipe Idea: Soaked Oats Dosa

No Ferment Oats 'N Grits Dosai
1. 2 cups steel cut oats (1 cup steel cut oats + 1 cup whole ragi)
2. 1 cup grits
3. 1/4 cup urad dal
4. 2 tsp cumin
5. a small piece asfoetida
6. 2 -3 dried red chilies
7. a few pepper corns
8. 1/2 onion chopped (optional)
9. a few curry leaves (optional)
10. Salt to taste

Method
1. Soak 1,2,3 over night.
2. In a blender/grinder add the soaked oats,grits and dal and begin to blend
3. Mid way add the rest of the ingredients and blend to a fairly smooth texture.
4. The consistency should be loose but not watery.
5. Towards the end add salt.
6. Heat a griddle or dosai pan and pour a laddle of the batter and starting from the center using circular motion spread it around in a circular shape.
7. Add a few drops of oil on the side
8. Flip and cook for a few more minutes.

Serve with idli podi or chutney or sambhar.