Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Thursday, February 26, 2009

Moroccan Tuna With Herb Salsa Recipe -

Recipe for Moroccan Tuna With Herb Salsa: If you can't get fresh tuna steaks, substitute drained, canned tuna and serve this recipe as a cold dish.... Read more

Wednesday, September 17, 2008

Ani Phyo's Raw Food Kitchen: Lucuma Ice Kream

A delicious Lucuma flavored Ice Cream made with cashews and sweetened with yacon. Vegan and raw, of course. Also free of wheat, gluten, dairy, sugar, eggs.

Sunday, September 14, 2008

Kate explores ways for gourmet cooks to save a few dollars

Do you consider yourself a gourmet cook? If so, you're a retailer's dream consumer. During this time of obese gas prices and ballooning inflation, households with a gourmet cook smell especially sweet to food and lifestyle businesses.
A Nielsen survey of 27,000 consumer panel homes in March 2008 shows:

  • A gourmet cook lives in 1 of every 5 households

  • A disproportionate percentage of gourmet cooks have household incomes of $100,000 or more

  • They tend to live in large cosmopolitan centers or affluent suburban areas

  • The household head works as a professional or manager Continue Reading >>

Saturday, August 16, 2008

Over 100 Quick and Easy Healthy Foods

Sometimes cooking takes a lot of time in our life, but we got some good news for you. We gathered an excellent list of cooking recipes which are easy to prepare. There are categories of receipts like Breakfast, Salad Entrees, Soups, Fish, Chicken and Turkey, Lean Meat, Vegetarian Entrees, Side Salad/Dressings, Side Vegetables, and Desserts. You don’t even need to think what to cook tonight!

Recipesia - Largest Recipes database online
Feeling Great - The World’s Healthiest Foods


Breakfast


Salad Entrees

Soups


Fish


Chicken and Turkey


Lean Meat



Vegetarian Entrees



Side Salad/Dressings



Side Vegetables



Desserts



Meatless Recipes:

Breakfast



Salad Entrees



Soups



Vegetarian Entrees


Side Salad/Dressings



Side Vegetables



Desserts



Monday, July 21, 2008

Ani Phyo's Raw Food Kitchen: Going to the Farmers' Market

Join Chef Ani Phyo on a trip to the Hollywood Farmers' Market, where she'll shop for the freshest organic produce for her raw and living food recipes. For more info, visit her website: http://www.aniphyo.com/


Saturday, March 29, 2008

Cucumber-Tomato Raita ("rye-tah")

© Siri-Ved Kaur Khalsa

2 cups plain yogurt1/2 medium cucumber, peeled2 medium tomatoes, ripe and firm1/4 cup finely chopped parsley or cilantro2 tsp. minced fresh mint leaves2-3 Tbsp. milk or water1/4 tsp. sea salt2 green onions, finely chopped1/4 tsp. pepper dash cayenne
Peel cucumber, scoop out and discard seeds. Chop cucumber into 1/4" dice or shred, using coarsest blade on your shredder.

Blanch tomatoes in boiling water just for a minute. Remove skin. Cut in half, scoop out seeds and discard. Chop into fine dice.

Combine all ingredients and let sit for one hour before serving. Adjust to taste with salt and pepper. Add more milk if you desire thinner consistency.
Serve with any Indian meal (very cooling with spicy food!).

© 2001 Siri Ved Kaur Khalsa

Tuesday, March 25, 2008

Beet And Nori Soup with a Touch of Licorice

© Chef Oscar Umahro Cadogan

The following recipe addresses the special diet considerations for: dairy-free, gluten-free, low fat, vegan, vegetarian, anti-cancer, cardiovascular disease, diabetes, inflammatory bowel diseases.

Serves 3 persons - approx. 4 cups (1 L)Beets can really shine at the dinner table. They just need a bit of help. The heat of an oven helps mellow their taste bringing out their natural sweetness and helps make them soft. A blender and some olive oil and the spices do the rest, letting the beets shine at the dinner table and providing your palate with a silky smooth sensation upon ingestion. The beets are rich in vitamins, minerals, carotenoids and related color pigments, fibre, and betaine, which will do wonder for your liver. Just lovely eh?

The soup can served hot or cold and will keep for a couple of days in the refrigerator. Try serving it with pieces of poached salmon or other root vegetables, they make good company. The soup also complements boiled brown rice or whole grains beautifully. And a few tablespoons of homemade yogurt as a topping won't hurt either. The touch of licorice comes from the star anise, which has a similar taste to licorice root. Only it is slightly mellower than the root.

1 lb (1/2 kg) whole beets
2-3 cloves of garlic
2-3 sheets of nori
1/2 vanilla pod
1-1-1/2 cups (2-3 dl) of boiling water
2-3 tbs extra virgin olive oil
2 tbs shiro miso
3 star anise, roasted and ground finely
1 tsp cumin, roasted and ground finely
1/2 tsp dried fenugreek seeds, roasted and ground finely
unrefined cider or brown rice vinegar to taste
Tabasco sauce to taste
sea salt to taste
freshly ground black pepper to taste

Cooking Instructions1) Place the beets in a suitable pan, add enough water to cover the bottom, and bake in a 475° F (250° C) for 1 1/2 hours until tender.

You should be able to pierce the beets easily with at fork. Immediately plunge the hot beets into a large bowl of cold water and leave them there for 10 minutes or so, until they're sufficiently chilled to be handled with your bare hands. Peel the skin of the beets - you should be able to pull or rub it off using your fingers only - and chop them roughly.

2) Toast the nori sheets very shortly over an open flame if you have a gas stove. Otherwise, use a very warm hotplate. Gently hold one half of the nori sheet against the hotplate for a few seconds until it starts wilting and the color changes to a greenish yellow. Do the same with the other half of the sheets. Roast all of the sheets in this manner and rip them into large shreds. If you have an induction stove or a microwave, then you're in trouble.

3) Split the vanilla pod in half lengthways and scrape out the seeds inside using a small knife or a fork. Save the seeds and discard the pod itself, unless you can use it in another recipe.

4) Combine beets, toasted nori, vanilla seeds, boiling water, extra virgin olive oil, shiro miso, and the roasted spices in a blender and process into a thick, velvety soup. Perfect the taste using a few teaspoonfuls of good vinegar, a bit of Tabasco sauce, sea salt, and some freshly ground black pepper. If the soup is too thick, add a bit more boiling water. If you want the soup to be even more velvety and creamy, add a bit more extra virgin olive oil.

Saturday, March 8, 2008

Grilled Fish: How to Grill healthy Salmon

Grilling fish is tricky without a grill basket, but don't let that deter you:

Spray the fish with nonstick cooking spray or brush it very lightly with oil.

Place the fish around the edges of the grill, away from the hottest part of the fire (Don't try to lift up the fish right away; it will be stuck to the grill).

Start checking for color and doneness after a few minutes, once the fish starts to release some of its juices.

Flip it over when it's got light grill marks.

Fish on the grill needs to be attended very closely and only takes a few minutes per side. If the filets are an even thickness, fish can be cooked through by grilling it on one side only.