Wednesday, April 16, 2014
Salad Recipes Satisfaction healthy meals in All In one
Salads are packed with nutrients that what unwanted additional weight gain can provide all us with our daily nutritional needs without fear. They are very easy to make and healthy alternatives to fast food take outs for busy people who are always on the go.
We can have it packed for a light lunch at work; to help us with the right amount of energy we all day to keep going. The good news is that there are many salad recipe-s we can find on the Internet, give us plenty of salad dishes that we have for each day of the week.
Salads are a great way to help, their vegetables began our children eating recipe-s, which especially concocted for children.
Salads for lunch and dinner
With some light and during day satisfaction layers can our energy boost; during dinner can light salad us a good nights sleep without feeling every hunger Pang in night or suffering indigestion due to heavy dinner were we right before bedtime.
We dont have to go with the usual salad recipe-s carried out basically with lettuce and tomatoes; We can try different vegetables and. We can also check out different chicken and seafood salads like shrimp, trying to make salads more flavorful and appetizing salads.
A simple shrimp salad, tomatoes, paprika plus herbs of our choice, threw in extra virgin olive oil can already for a light but satisfying meal, the us up to our next mealtime above tide can.
Broccoli, mixed with slices Bacon, cheese and onions, tossed in a Federation of Mayo, vinegar and sugar on the other hand, can help us often dreaded broccoli seem more attractive for our children to make.
Salads for Weight loss
Salads are a great way for us to lose weight. As mentioned, with nutrients to us go the day keep packed and still they are easy enough to keep help us our caloric intake under control.
Low-calorie salad-recipe-s are available online, so now we can try some of these to help s to create a healthy menu for the week with different recipe for every day of the week.
ENTR?e salads are meals perfectly and you are healthy for us, you can as cheaper than most other regular courts. Whats more, you must cast not always salads; We can try Salad Wrap salads for more variety.
We can kommen-Up with our own recipe s healthy salads and using of fat - free or light ingredients for our dressing, such as fat - free sour cream and light mayonnaise, we can whip up salad perfect for our Weight loss-menus.
If we want to mix of chicken in a small amount we should not forget, are on the skin and breast parts use because it less fat-Ty as other chicken are parts. Throw in like cashew nuts can add the taste.
Click here for more information about recipes salads or know of grapes sizes.
Wednesday, February 19, 2014
Walnut and Garlic Pesto Pasta Youre Nuts If You Think Theres Only One Kind of Pesto
While you may only be familiar with one kind, pesto is a very generic term that simply refers to any sauce that is made by pounding or grinding the ingredients, usually with a mortar and pestle. In fact, the word "pesto" comes from the Italian word for "pound." While the garlic and oil base is a constant, there are many variations using different combinations of herbs and nuts.
This extremely simple version uses fresh garden herbs, garlic and walnuts for a delicious, albeit plain looking bowl of pasta. As you hear me say in the video recipe, not everything has to be colorful, to be good. This is about as unimpressive looking plate of food as I have ever put to film, but it should be appreciated for what it is - a simple, rustic, nutty, garlicky, tangle of goodness. Enjoy!12 oz dry spaghetti
1/2 cup mixed fresh Italian herbs - basil, oregano, mint, tarragon, parsley, etc.
6 cloves garlic
salt and fresh ground black pepper to taste
1/2 cup walnuts
1/2 cup olive oil
1/2 cup grated parmesan
hot pepper flakes
Thursday, February 6, 2014
Three Birthdays One Tart Recipe for Baked Yogurt Berry Tart
Its lovely when a plan comes together perfectly. Aparna, Arundati, Arundhati, Arundathi (yes, they are three different girls with same name and different spellings) and me, started a little baking group to egg each other to bake and write about it, not that Aparna needs any egging on. Weve christened it The Sisterhood of The Traveling Cake Tins and each month we bake something together.
Behind the beautiful posts, what you wont see is some frantic activity on our (secret) FB group page, where each of us spams recipe links, where to source ingredients, what to substitute, what to do when something seems to be going wrong and of course, pictures and commentary at every stage of the recipe. This time was no different. Also, seeing my post about this exciting group, Monika asked to be a part of it too and now we are six of us.
We decided to bake something to commemorate the legendary Julia Childs 100th birthday. In my early years of food blogging, I won the book My Life in France for showcasing the best marketplace, and this foodblogger shipped this book to me all the way from Switzerland. Ive read the book many times and its never failed to inspire me on how Julia found her lifes calling in her 40s, how she had never been interested in cooking until then, how she went on to write the most applauded cookbook of her times and went on to make the most watched cookery show of her time.
This is a simple recipe, by French cooking standards. I used a simple mix and press-into-tin and bake crust recipe over one that needs resting and rolling. The filling itself it extremely easy-just good yogurt, eggs, sugar, flour topped with fruit and nuts of your choice. I was telling my fellow group members how this makes a perfect breakfast recipe, minus the crust.
Coming to the other two birthdays, it is the husbands birthday today and we did a little cake cutting ceremony over our morning tea and had it for breakfast. It is also Indias 65th Independence Day which makes this dessert fit three special occasions beautifully.
Recipe for baked yogurt berry tart with oatmeal crust
Serves 12-16
For the oatmeal crust:
Adapted from here
1 cup all purpose flour
1 cup oatmeal flour (lightly roasted and powdered the oats)
1/2 cup packed light brown sugar
1/2 tsp baking powder
1/2 tsp salt
100 grams butter, melted and cooled (but still liquid)
1 egg beaten-to seal crust once nearly baked
Line a 9" pie tin with a detachable base or a regular pie tin lined with foil. Grease the foil.
In a large bowl, mix the flours, sugar, baking powder, salt till combined. Add melted butter and gently bring together everything. Tip this onto the pie tin and smoothen with fingers to line enter base and the side of the tin, pressing down with a flat bottomed cup to even it out and chill in the fridge or freezer for 10-15 minutes.
Preheat oven at 170 C (325 F).
Place a rack in middle of oven and bake this crust for 20 minutes, until nearly golden.
Remove and brush with beaten egg all through and bake again for 5-7 minutes. This prevents the crust from becoming soggy.
While the crust is baking, prepare the filling.
For the filling (adapted from Julia Childs recipe for Tarte Au Yogurt)
3/4 cup powdered sugar
3 eggs
2 cups yogurt (I used Danone-regular fat, after lightly tipping out any whey on the top, no need to drain)
2 tsp vanilla extract
3/4 cup all purpose flour
1.5 cups berries or sliced peaches or nectarines (I used dried wild blueberries and cranberries, rehydrated and drained)
1/3 cup chopped nuts (I used almonds)
In a large bowl, beat the eggs and sugar for 3-4 minutes till pale and thick. Lightly fold the yogurt and vanilla extract into this until mixed. Sieve the flour into this gently, folding it into the mix in batches. Once the crust is baked, pour the mix into it, it will reach almost to the top of the pan. Once you arrange the fruits in the center and nuts around the circumference, the tart is ready to go into the oven for 40 minutes at 170 C (325F), until lightly golden around the edges.
Unmould with the foil or from the detachable base and chill in the fridge for 2 hours or so. Peel off foil and place on a cake tray, slice into wedges. Once such tart will yield 16 slices.
PBS is celebrating Julia Child’s 100th birth anniversary with a “Cook For Julia” right through this week and you can join them by cooking any one of Julia Child’s recipes. The deadline to join the party is 15th August, Julia’s birthday.
Wednesday, February 5, 2014
THREE RECIPES IN ONE POST
I have not posted anything for almost 2 weeks. Though I was taking photographs of any new dishes I made, I hardly had time to post them. Maybe my New Year resolution should be to be post as many recipes as I can and be in touch with my friends’ blogs. I have a recipe with fava bean, a cabbage soup, and the recipe for the banana nut cake which I had posted previously. Now for the dishes:
FAVA BEAN CURRY WITH METHI LEAVES
I have been trying all varieties of beans available in the supermarkets and I like the taste and texture of some beans. Fava beans are one such. It has a mild buttery taste that is perfect for gravies and dry curries. Any amount of spices can be added while cooking them as its taste balances quite well with the heat level. I have made a dry curry here to go with rice. The same curry can also be made into a gravy, just switch off the stove before the curry becomes dry and you have an excellent side dish for rotis.
INGREDIENTS:
Fava beans, 1 cup, soaked overnight, even canned beans can be used here.
Methi leaves, 1 big bunch.
Onion, medium-sized ones, 1.
Chili powder, 2 teaspoons.
Coriander powder, 1 teaspoon.
Ginger-garlic paste, 1 teaspoon.
Fennel seeds, 1 teaspoon.
Garam masala, 1 teaspoon (optional).
Salt as per taste.
PREPARATION:
Cook the soaked beans until they are tender. The beans can be cooked over stove top for an hour or with a pressure cooker for up to 4-5 whistles. Wash the methi leaves and chop them finely. Dice the onions. Heat a pan with some oil. When the oil is hot enough, add the chopped onions and sauté for a minute until it turns brown. Then add the ginger-garlic paste and sauté for another minute. Now add chili powder, coriander powder, garam masala, fennel seeds and fry everything well under low flame for a minute. Add 1 cup of water to the mixture along with the cooked beans and salt as per taste. Cook closed for 8-10 minutes until the curry is dry. Now add the chopped methi leaves and cook for 2 more minutes and switch off the stove. Serve hot with rotis and rice.
SAVOY CABBAGE SOUP
This is a soup that I make sometimes for dinner to go with dinner rolls or garlic bread. I love the texture of savoy cabbage in soups. It gives a delicate flavor to soups than regular cabbages. I have used only the cabbage in this soup. If needed, any vegetables like carrots, green beans, or zucchini can be here added. While making soups, I add sea salt instead of regular table salt. The taste of sea salt takes the soup to a whole different level. Here goes the recipe:
INGREDIENTS:
Savoy cabbage, 1/2 of a big head.
Red onion, medium-sized, 1.
Canned tomatoes, ½ cup.
Garlic, 2 cloves.
Chili powder, ¼ teaspoon.
Italian seasoning, 1 teaspoon, (optional).
Sea salt, as per taste.
Chicken broth or vegetable broth or water, 3 cups.
PREPARATION:
Chop the onion and savoy cabbage into small, fine pieces and keep aside. Crush the garlic coarsely. Heat a pot with some olive oil. When the oil is hot enough, add the chopped onion and cabbage and sauté for a minute. Then add the crushed garlic and sauté for a few more minutes until the cabbage is well cooked. Add 3 cups of water or broth along with the canned tomatoes, chili powder, seasonings, salt and cooked closed under medium flame for 5-7 minutes until the soup turns thick. Serve hot with any types of bread.
BANANA NUT CAKE RECIPE
INGREDIENTS:
Bananas, 3.
Sugar, 1 ¼ cup.
Butter, ¼ stick.
Egg, 1.
Half and half, 1 cup.
All-purpose flour, 1 ½ cup.
Baking soda, 1 teaspoon.
Almonds, ½ cup.
Dry fruits like apricots, prunes, and raisins, ½ cup.
PREPARATION:
Mash the bananas into a fine pulp. Chop the almonds and dry fruits into fine pieces and keep aside. Take a bowl and add the melted butter and mashed bananas into the bowl. Break an egg to the bowl and add the sugar. Mix everything well until the sugar has melted along with the egg and butter. Add the half and half and mix everything well. Sift the baking soda along with the all-purpose flour and add it slowly to the mixture and mix everything. Now add the chopped almonds and dry fruits and fold it together. Grease a baking dish and pour the mixture into the dish. Bake at 350 degrees 30 to 35 minutes and let it cool for 20 minutes and enjoy.