Healthy Recipes

Mandhi

on Friday, 15 March 2013. Posted in Healthy Recipes

 

Mandhi

Mandhi is a classic Arabic dish that is very easy to prepare. Mandhi might seem to have very special ingredients. However, it is good to know that this dish has nothing special and out-of-ordinary ingredients. The only thing that makes this dish taste and look different is because the rice is made with the remaining meat stock. This method of preparing rice locks the taste of meat and rice together and gives this its own unique taste and character.

Ingredients

 8 Lamb muscle

1kilo basmati rice, washed

 3tbsp Mandhi spice; see *1

2 large onions, chopped

1liter vegetable stock, prepared

Cooking Instructions

1.     1. Dissolve 2 tbsp. Mandhi spice in 1 cup of water and apply it to meat. Place meat and half the chopped onions in a pot, and add one-liter vegetable stock. Cook on low heat for 2-21/2 until tender.

2.     2. Remove meat from the stock. Set aside. Add hot water to the remaining stock to make 5 cups.

3.     3. Add rice to the 4 cups of meat stock. Cook for about 20 minutes on medium-low heat until ready as desired.

4.    4.  In a skillet, melt butter and sauté lamb muscles on both sides and place in the serving dish. Sauté chopped onion in the remaining butter until golden.

      5. Add 2 cups of saved stock to the sautéed onion and cook for 5 minutes. Pour over muscles.

Serve warm with rice and enjoy.

*1 Here is how you can prepare your own homemade Mandhi spice. Simply mix 1tsp of each: garlic powder, turmeric, black pepper, ground coriander, cinnamon, saffron (optional) and lime powder or lime juice.

 

 

Strawberry Biscuits

on Saturday, 16 February 2013. Posted in Healthy Recipes

Strawberry Biscuits

 

Ingredients

150g unsalted butter

75g caster sugar, plus extra for sprinkling

5 tsps strawberry jam

120g plain flour; extra for rolling

100g  semolina flour

Baking Instructions

1. Line the baking tray with baking paper. Preheat oven to 325F.

2. In a mixing bowl, bear the butter and sugar until fluffy and light in color. Add the flour mix. Beat until the ingredients mix and dough comes together in a ball.

3. Dust the work counter top and roll the dough out into a circle with about 5 mm thickness.

4. Use your favorite shape-cutter or even cut into equal-size squares. Sprinkle half of the short breads with caster sugar. With a thin-edged spatula transfer biscuits to the prepared bakery tray.

5. Keep the tray in the freezer for 20 minutes until biscuits are firm.

6. Bake chilled biscuits for 20 minutes until slightly begin to turn golden on the edges.

7. Set biscuits aside for at least one hour to completely cool down.

8. Add 1 tsp strawberry jam in the middle of each plain biscuits; leave 1 cm space on the edges. Put the sprinkled side on the top and lightly press.

 

Semolina flour gives these yummy biscuits an earthy crunch texture. If you do not have this type of flour, just stay with your regular pastry flour. This is a simple recipe that could be used to make in occasions-appropriate or desired shape. For Valentine’s Day, of course I used heart-shaped cutters.

I keep these Strawberry Biscuits at least one week in a closed container at room temperature. They are a real treat!


Preparation: 30 minutes; Baking Time: 20 minutes

Japanese Style Teriyaki Chicken

on Sunday, 03 February 2013. Posted in Healthy Recipes

Ingredients


2 medium onion, coarsely sliced
2 broccoli heads, cut into florets
700g boneless chicken legs
1 large zucchini, cut into 3/4-inch chunks
6 cups jasmine or sushi rice
1 1/2 chicken teriyaki sauce
2 tablespoon soy sauce
2 tablespoon sesame or vegetable oil
2 tablespoon sesame seeds to garnish


Cooking Instructions
1. In a sauce pan, bring teriyaki sauce into boil over low heat and cook until it thickens. If the teriyaki sauce is thick just keep hot.
2. Mean while, in a pot, add 8 cups of water and 1 teaspoon salt to the rice and cook until fully cooked.

3. Preheat grill pan. Brush the chicken pieces with a little of the sesame or vegetable oil, place on the pan, and cook for 15 minutes, until golden brown on each side. Grill onions in the same pan for few minutes until golden grilled.

4. Heat the sesame oil in a preheated wok or heavy-base skillet saute the zucchini for 3 minutes. Set aside. Then, saute the broccoli for 3 minutes and add 2 tablespoon of soy sauce. Cover and cook for 2 more minutes. Remove from heat.

5. Serve chicken and vegetables over the rice in individual bowls. Top with hot teriyaki sauce. Garnish sesame seeds.

This dish serves 6-7 people.

This dish is quick, healthy, and irresistibly delicious. I made this dish when two of my friends came over for dinner without planning. The total preparation and cooking time was no longer than hals an hour!
The sweet taste of teriyaki sauce, grilled chicken, and aroma of sesame oil are just too good to be described in words. I think this is a must-try-at-home recipe!

Savory Chives Cakes

on Wednesday, 23 January 2013. Posted in Healthy Recipes

Ingredients

500g chives, finely chopped
2 tablespoon all purpose flour
5  eggs, beaten
1/4 cup raisin
1/4 cup sunflower seed or walnut (coarsely chopped)
2 tablespoon vegetable oil
1 teaspoon turmeric
1 teaspoon baking powder
Salt and pepper

Cooking Instructions

1. Preheat the oven to 350 F. Mix the beaten eggs, turmeric, salt, pepper, flour, raisin and sunflower seeds. Add the wet ingredients to the chives and stir until just combined.
2. Grease the non-stick muffin cups with vegetable oil using a brush. Divide the batter among muffin cups and bake in the preheated oven for 20 minutes, until cooked and firm.
3. Let them sit for a while to cool a little down and serve them in individual plate or a large platter.

This is a perfect appetizer that can be served with goat cheese and bread on the side. TzatZziki sauce is also a perfect mate for chives cake.
This is an original recipe that I created and tested many times in my kitchen. I always keep leftovers for my husband and son who come home hungry and look for a ready-to-eat yummy thing. Just remember, if you do not have non-stick muffin cups, use muffin papers for easy removal and serving. Enjoy
Serves 4-6 people

Tropical Honey Fruit Salad

on Friday, 11 January 2013. Posted in Healthy Recipes

This salad is very easy to make and it needs little preparation. If you are hosting a party and look for a quick and healthy desert that dazzles on your table, this is the one. You can also make a bowl and share it with your friends in a potluck party!


Ingredients

2 Mangos
1 pineapple
4 bananas, sliced
1 papaya
1 cup seedless grapes
3 kiwis (optional)
1 starfruit, sliced (optional)
1/3-cup honey
¼ cup lime juice
A pinch of salt
1 pomegranate

Preparation

1. Cut pineapple, mangos, kiwis, into bite size cubes. Seed the pomegranate, and grapes.
2. Mix all fruits. Just before serving slice bananas and add them with lime, salt.
Drizzle honey over the salad and serve as a nice dessert in individual clear glasses in a large glass bowl.



Duck Thai Red Curry

on Monday, 07 January 2013. Posted in Healthy Recipes

Duck Thai Red Curry is one of the yummiest dishes at my home. Whenever I like to treat everyone with a tasty food and pineapples are in season, I grab a fresh one, chop it up into big chunks and prepare this meal in less than an hour.This is also a great dish if you have a group of friends over for dinner. I cooked it once in my party and everyone was in love with this dish. The sweetness of pineapple, the basil flavor, and the creamy sauce make this dish irresistible! 

This is one of the yummiest dishes at my home. Whenever I like to treat everyone with a tasty food and pineapples are in season, I grab a fresh one, chop it up into big chunks and prepare this meal in less than an hour. 

If you did not have boneless duck breast, use boneless chicken thighs. I guarantee that it as yummy as the duck, though slightly different.

TOTAL PREPARATION TIME 30 minutes

TOAL COOKIN TIME 20 minutes

  

Ingredients

  • 3 cups jasmine rice, uncooked
  • 4.5 cups water
  • 4 garlic cloves, crushed
  • 50 g ginger, shredded
  • 2 tablespoons Thai red curry paste
  • 400 g coconut milk
  • 400 g duck, skinless boneless cut into thin strips
  • 3 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1/5 cups pineapple, cut into chunks
  • 2 tablespoon chopped fresh basil
  • 2/3 cups cherry tomatoes
  • 5 bay leaves
  • Sesame oil (preferable) or vegetable oil
  • Fresh basil leaves, to garnish
  • A pinch of salt

 

Cooking Instructions 

1.Mix the rice with water and cook for 20 minutes, until fully cooked.

2.Heat teaspoon oil in a preheated wok or large heavy-base skillet. Add garlic and ginger. Sauté for 1 minute and set aside. Add the half the duck meat into the skillet and cook for 5 minutes. Sauté the other half. Transfer duck and ginger-garlic mix into a pot.  

3.Heat a teaspoon oil to the skillet and sauté red curry paste for one minute. Add the coconut milk, fish sauce, bay leaves and sugar. Stir for two minutes until consistent and creamy. Transfer to the pot and mix with duck. Cook for 5 minutes on low heat.

4.Stir the cherry tomatoes, and pineapple chunks, and basil leaves into the curry and cook for 2 minutes.

5.Transfer the curry to large serving bowl and garnish with basil leaves for extra flavor. Serve with rice. 

This dish serves 4-6 people. 

Salami Omelet

on Tuesday, 01 January 2013. Posted in Healthy Recipes

Ingredients

 

  • 300 g Beef Salami, cut into small pieces.
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil 
  • 2 tablespoons butter (optional)
  • ½ each yellow and green bell pepper seeded and cut into cube size pieces
  • 250 g green beans, cut
  • 1 bunch leak or chives, cut for garnish
  • 1-teaspoon oregano, dried or fresh
  • 8 eggs, separated
  • ¼ cup all purpose flour
  • ½ cup milk or cream
  • Black pepper and salt
  • 1/3 cup parmesan cheese, grated
  • 200 g mushrooms
  • ½ cup provolone cheese, grated

Instructions:

  1. Preheat oven to 400 Fahrenheit
  2. In a medium sauté pan, over medium heat, add a tablespoon vegetable oil and sauté onion and salami pieces until golden. Add the green and red pepper and green beans. Sauté for two minutes. At the end, add mushrooms, lemon juice, and oregano. Remove from heat. 
  3. 3. In a medium bowl, beat the egg whites and add a pinch of salt. A stiff peaks will form. In another bowl beat the egg yolks and add the flour, milk and a teaspoon of black pepper. Mix well.
  4. Fold in the egg whites into yolk mix with a rubber spatula. 
  5. In a baking dish, melt butter and a tablespoon vegetable oil
  6. Melt butter and a tablespoon vegetable oil in the baking dish. Pour half of the egg mixture into the dish. Scatter the salami vegetable fillings on the top, and then sprinkle the provolone cheese over the Salami filling. Then, pour the remaining egg mixture. Bake for 15 minutes. 
  7. Remove from the oven and sprinkle Parmesan cheese. Put back into the oven for five minutes until golden brown. 

 

 

I serve the omelets with its baking dish with fresh whole-wheat sesame bread. This is a great dish for brunch meals. It is a great source of protein with a good portion of vegetables and fiber. 

 

This dish serve 6 people.


Mini Maple Turkey Burgers

on Tuesday, 01 January 2013. Posted in Healthy Recipes

Burgers

  • 1 pound turkey breast, ground 
  • 1 tablespoon Wercestshire sauce
  • 2 Shallots, finely shredded  Salt and Pepper 
  • 2 tablespoon olive oil


Maple-onion Caramel

  • 2 medium onion, finely sliced
  • 1/3 cup Maple syrup 
  • ¼ cup sherry vinagar
  • 20 gram butter
  • 1 table spoon vegetable oil Cooking Instructions

 

 

Instructions

  1. Mix ground turkey with the wercestshire sause, salt and paper.
  2. Heat the vegetable oil in a grill pan. Form the mixture into small size flattened patties, then grill both sides for 10 minutes.
  3. Meanwhile, heat the vegetable oil and butter in a saucepan over low heat, add the onions, and cook for 5 minutes. Pour in the maple syrup and cook until the onions are golden brown . Add the vinagar and cook untril the onions are caramelized.
  4. To serve, place three mini burgers on each individual plate, spoon some of the maple-onion caramel on the top.

 

This dish serves 3-4 people

Cabbage Fruit Salad

on Tuesday, 01 January 2013. Posted in Healthy Recipes

Ingredients

  • 4 cups shredded cabbage 
  • 1 large grapefruit, peeled and cut into bite-size pieces (only the meat part)
  • 2 medium apples, chopped
  • 1 cup seedless red grapes, cut into half
  • 1/4 cup dried raisins
  • 1/2 cup mayonnaise
  • 1/4 cup milk or yogurt
  • 1 tablespoon lemon juice1 tablespoon sugar
  • 1/8 teaspoon salt½ cup chopped walnut or pecan


I made this salad for my party and it definitely became everybody's instant favourite. The sweet and sour taste with the crunch of pecan, I saw my guests coming back for a second serving. I served this salad with roasted fish and meat curry.


Cooking Instructions

In a large bowl, toss the cabbage, grapefruit, apples, grapes and currantsCover and refrigerate. In a small bowl, combine the mayonnaise, yugurt, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir dressing and chopped walnuts into salad.

This salad serves 8-10 people.