Chickpea Salad Recipe

Ingredients:

1 can of chickpeas
1 onion
1 tomato
Black olives
Basil
Chopped fresh chilies or chili flakes
2 tablespoon olive oil

Preparation:
Chop it all up, mix it together and serve.

Papaya & Pineapple Crumble Recipe

Ingredients:

1½ cups plain (all-purpose) flour
6 tbsp butter, diced
¼ cup castor (superfine) sugar
½ cup mixed chopped nuts

For the filling:

1 medium-ripe pineapple
1 large ripe papaya
1 tbsp castor (superfine) sugar
1 tsp mixed (apple pie) spice
Grated rind of 1 lime
Natural (plain) yogurt, to serve

Cooking instructions:

Preheat the oven to 350° F.

To make the topping, sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the castor sugar and mixed chopped nuts.

To make the filling, peel the pineapple, remove the eyes, and then cut in half. Cut away the core and cut the flesh into bite size chunks. Halve the papaya and scoop out the seeds using a spoon. Peel, then cut the flesh into similar size pieces.

Put the pineapple and papaya chunks into a large ovenproof dish. Sprinkle over the sugar, mixed spice and lime rind and toss gently to mix.

Spoon the crumble topping over the fruit and spread out evenly with a fork, but don’t press it down. Bake in the oven until golden brown for about 45 minutes.

Serve the crumble hot or warm with natural yogurt.

Chinese Potatoes with Chili Beans Recipe

Ingredients:

4 potatoes cut into thick chunks
2 tbsp sunflower or groundnut (peanut) oil
3 spring onions (scallions), sliced
1 large chili, seeded and sliced
2 garlic cloves, crushed
400 gram canned red kidney beans, drained
2 tbsp dark soy sauce
1 tbsp sesame oil
Salt and ground black pepper to taste
1 tbsp sesame seeds, to sprinkle
Chopped fresh coriander (cilantro) or parsley, to garnish

Cooking instructions:

Put the potatoes in a pan, add cold water to cover and bring to the boil. Cover and cook until they are just tender but still firm for about 15 minutes. Take care not to overcook them. Drain well and set aside.

Heat the oil in a wok or large, heavy frying pan. Add the spring onions and chili and stir-fry over a medium heat for about a minute, then add the garlic and stir-fry for a few seconds longer.

Rinse and drain the kidney beans, then add them to the pan with the potatoes, stirring well. Finally, stir in the soy sauce and sesame oil.

Add salt and pepper to season and cook the vegetables until they are well heated through. Sprinkle with the sesame seeds and serve immediately, garnished with the chopped fresh coriander or parsley.

Spinach & Potato Galette Recipe

Ingredients:

900 gram large potatoes
4 cups spinach
1 ¾ cups low-fat cream cheese
1 tbsp wholegrain mustard
2 eggs
50 gram mixed chopped fresh herbs, such as chives, parsley, chervil or sorrel
Salt and ground black pepper to taste

Cooking instructions:

Preheat the oven to 350°F. Base-line a deep 9 inch round cake tin (pan) with baking parchment.

Place the potatoes in a large pan and add cold water to coven Bring to the boil, cover and cook for 10 minutes. Drain well and leave to cool slightly before slicing thinly.

Wash the spinach and place in another large pan with only the water that is clinging to the leaves. Cover and cook, stirring once, until the spinach has just wilted. Drain well in a sieve (strainer) and squeeze out the excess moisture with the back of a spoon. Chop the spinach finely.

Beat together the cream cheese, mustard and eggs in a bowl, then stir in the chopped spinach and fresh herbs.

Place a layer of the sliced potatoes in the lined tin, arranging them in concentric circles. Top with a spoonful of the cream cheese mixture and spread out. Continue layering, seasoning with salt and pepper as you go, until all the potatoes and the cream cheese mixture are used up.

Cover the tin with a piece of foil, scrunched around the edge, and place in a roasting pan.

Pour boiling water into the roasting pan to come about halfway up the sides and cook the galette in the oven for about 40 minutes. Turn out on to a plate and serve immediately or leave to cool completely and serve cold.

Pasta & Chickpea Soup Recipe

Ingredients:

1 cup dried chickpeas
3 garlic cloves, peeled
6 tbsp olive oil
1 bay leaf
¼ cup diced beef
1 fresh rosemary sprig
2 ½ cups water
1 ¼ cups ditalini or other short hollow pasta
Salt and ground black pepper to taste
Freshly grated Parmesan cheese, to serve (optional)

Cooking instructions:

Place the chickpeas in a bowl, add cold water to cover and leave to soak overnight. Drain, rinse well and drain again.

Place the chickpeas in a large pan, add water to cover and bring to the boil. Cook for 15 minutes, then drain, rinse and drain again. Return the chickpeas to the pan. Add water to cover, one garlic clove, the bay leaf, half the olive oil and a pinch of pepper. Bring to the boil, then lower the heat and simmer for about 2 hours, until tender. Add more boiling water if necessary to keep the chickpeas covered.

Remove and discard the bay leaf. Pass about half the chickpeas through a food mill or process in a food processor with a little cooking liquid. Return the purée to the pan with the rest of the chickpeas and the remaining cooking water

Heat the remaining olive oil in a frying pan. Add the beef, rosemary and the remaining garlic cloves and cook gently, stirring frequently, until just golden. Remove and discard the rosemary and garlic.

Stir the meat with its flavored oil into the chickpea mixture. Add the measured water and bring to the boil. Season to taste with salt and pepper Stir in the pasta, and cook for about 10 minutes until it is just tender Ladle the soup into warmed soup bowls and serve immediately with grated Parmesan cheese, if you like.

Baked Fish Creole-style Recipe

Ingredients:

1 tbsp sunflower oil
2 tbsp butter, plus extra for greasing
1 onion, thinly sliced
1 garlic clove, chopped
1 red (bell) pepper, seeded, halved and sliced
1 green (bell) pepper, seeded, halved and sliced
400g canned tomatoes with basil - chopped
1 tbsp tomato purée (paste)
2 tbsp capers, drained and chopped
4 drops Tabasco sauce
4 tail end pieces cod or haddock fillets (about I 75gram each), skinned
6 basil leaves, shredded
3 tbsp fresh breadcrumbs
¼ cup grated Cheddar cheese
2 tsp chopped fresh parsley
Salt and ground black pepper
Fresh basil sprigs, to garnish


Cooking instructions:

Preheat the oven to 450° F. Heat the oil and half of the buffer in a pan over low heat. Add the onion and cook, stirring occasionally until softened for about 6 minutes. Add the garlic, peppers, chopped tomatoes, tomato purée, capers and Tabasco. Season it to taste with salt and pepper. Cover and cook for 15 minutes, then uncover and simmer gently for 5 minutes to reduce slightly.

Grease an ovenproof dish, place the fish fillets in it, dot with the remaining buffer and season lightly. Spoon the tomato and pepper sauce over the top and sprinkle with the shredded basil. Bake for about 10 minutes.

Meanwhile, mix together the breadcrumbs, cheese and parsley in a bowl. Remove the fish from the oven and sprinkle the cheese mixture over the top. Return to the oven and bake for about 10 minutes more. Let the fish stand for about a minute, then, using a fish slice or spatula, carefully transfer each topped fillet to warmed plates. Garnish with sprigs of fresh basil and serve immediately.

Barley & Vegetable Soup Recipe

Ingredients:

1 cup pearl barley
8 cups beef stock or water, or a combination of both
3 tbsp olive oil
2 carrots, finely chopped
2 celery sticks, finely chopped
1 leek, thinly sliced
1 large potato, finely chopped
½ cup diced beef
1 bay leaf
43 tbsp chopped fresh parsley
1 small fresh rosemary sprig
Salt and ground black pepper to taste
Freshly grated Parmesan cheese, to serve

Cooking instructions:

Pick over the barley and discard any stones or other particles. Wash the barley in cold water, then place it in a bowl, add cold water to cover and leave to soak for at least 3 hours.

Drain the barley and place it in a large pan with the stock or water. Bring to the boil, lower the heat and simmer for an hour. Skim off any scum.

Stir in the oil, carrots, celery, leek, potato and beef and add the bay leaf, parsley and rosemary. If necessary, add more water; the ingredients should be covered by at least 1 inch. Bring to the boil, and then simmer for until the vegetables and barley are very tender

Season the soup to taste with salt and pepper. Ladle the soup into warmed soup bowls and serve immediately with grated Parmesan cheese for sprinkling.

Shark's Fin Soup Recipe

Ingredients:

120 gm dried shark's fin
120 gm sliced chicken flesh - boiled
1 tsp pepper
4 shallots - sliced
1 clove garlic - sliced:
120 gm crab meat
4 cups chicken stock
1 tsp salt
3 cm piece ginger - sliced
1 tbsp corn flour blended with water


Method:

1. Clean the shark's fin. Soak overnight or for at least 8 hours. Place in a pan of water and boil for 2-3 hours.
2. Heat oil in a deep frying pan. Fry sliced ginger, sliced shallots, sliced garlic until fragrant.
3. Add chicken stock, crab meat, shark’s fin, salt and pepper. Bring to boil.
4. Stir constantly. Add in the blended corn flour to thicken the soup.
5. Serve hot.

Beansprouts With Mushrooms Recipe

Ingredients:

300 gms beansprouts
200 gms prawns — shelled and drained dry
3 stalks spring onions
2 cloves garlic — crushed
1 red chilli — sliced
3 tbsps oil
1 tsp salt
6 dried Chinese mushrooms soaked and sliced

Method:

1. Heat the oil to a high temperature and fry the crushed garlic until golden brown.
2. Add the prawns and carry on frying until they turn pink.
3. Add the beansprouts , mushrooms and spring onion and stir well.
4. Fry for half a minute or less.
5. Add salt to taste and serve garnished with sliced chillies.

Herb Grilled Chicken Recipe

1/3 cup lemon juice
1/4 cup olive oil
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 tbsp grated lemon peel
1 tsp minced fresh thyme
1/4 tsp pepper
1/2 tsp salt
1 3-lb chicken, cut-up

Using a fork, prick the skin of each piece of chicken. In a large resealable plastic bag, combine the lemon juice, oil, parsley, onion, garlic, lemon peel, thyme, salt and pepper; add chicken. Seal bag and turn to be sure all pieces of chicken are coated. Refrigerate 6 to 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 35-40 minutes or until juices run clear. Turn every 15 minutes while grilling.

Caprese Salad Recipe

INGREDIENTS :

2 medium red tomatoes, cut into wedges
2 medium yellow tomatoes, cut into wedges
3/4 cup diced fresh mozzarella cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 teaspoon salt
Freshly ground pepper, to taste

DIRECTIONS :

Gently toss tomatoes, mozzarella, parsley, basil and salt together in a large bowl. Season with pepper.

Spicy Thai Shrimp Salad Recipe

INGREDIENTS :

2 tablespoons lime juice
4 teaspoons fish sauce, (see Note)
1 tablespoon canola oil
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1 pound cooked and peeled small shrimp
1 cup thinly sliced red, yellow and/or orange bell pepper
1 cup seeded and thinly sliced cucumber
1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint

DIRECTIONS :

Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.

Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

Chicken & Fruit Salad Recipe

INGREDIENTS :

1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
4 teaspoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper, to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast, (see Tip)
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup crumbled feta cheese


DIRECTIONS :

Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl.

Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.

Tips: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat.

Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Healthy Fruit Smoothie Recipe

This healthy fruit smoothie recipe is chopped full of wholesome fruit pieces and the sweet taste of honey. Blend one up today.

Ingredients:


1 cup plain flavored fat free yogurt
½ cup crushed ice
1 cup unsweetened apple juice
½ cup watermelon, cut into small cubes
½ cup strawberries cut into halves
½ cup mango, cut into small cubes
½ cup peaches, cut into small cubes
1 tsp. vanilla extract
¼ cup honey
¼ cup almonds, crushed

Toppings:


Fat free cool whip
Couple sprigs fresh mint

To Make:

Frozen fruit may be substituted for this recipe, however fresh fruit will provide the best taste for these smoothies.

Before making your smoothie, cut up the watermelon, strawberries, mango, and peaches according to the directions listed above. Then, in a small bowl, combine all the fruit pieces and the honey together.

Make sure all the pieces are covered by the honey. Let fruit mixture chill in refrigerator for at least half an hour. Remove the fruit bowl from the refrigerator and let it stand for 10 minutes. Combine the fat free yogurt, apple juice, and crushed ice into a blender.

Blend this mixture for less than one minute before adding the fruit. Add the fruit and honey mixture to the liquid in the blender. Add vanilla and blend on high until all the fruit is mixed well.

Remove blender from the base and pour smoothie mixture into tall milkshake glasses. Top off each of the smoothies with a dollop of fat free cool whip. Then sprinkle crushed almonds on top of the cool whip.

A sprig of mint on the side of the glass completes this refreshing, healthy smoothie. This recipe is for two servings.

Dragon Fruit Pizza recipe

Ingredients:

1 package of ready to use pre-made sugar cookie dough
8 ounces cream cheese
1/2 cup powdered sugar
1 tablespoon lemon juice
3 dragon fruit, peeled and sliced
3 kiwi, peeled and sliced
1 cup strawberries, hulled and cut in half
1/4 cup apricot glaze

Directions

Rolled out cookie dough into a 12 inch round.
Bake 10-12 minutes or until lightly browned.
Allow to cool completely.
Meanwhile, prepare fruit by washing and slicing it into 1/4 inch slices.
Cream together the cream chees, powdered sugar and lemon jucie.
When the crust is cool, top with the cream cheese mixture.
Lay fruit in a circle on top of the cream cheese mixture.
Spread apriot glaze over fruit.
Chill until ready to serve.

Broccoli and Stilton Soup Recipe

Ingredients:
1 carrot, julienned (cut into matchstick-sized pieces)
1 celery stalk, finely diced
2 bay leaves
sprig of thyme
1 small onion, chopped
2 tbsp flour
225g broccoli florets
50g butter
300ml chicken or strong vegetable stock
300ml dry white wine
2 tsp cornflour
100g Stilton cheese
150ml single cream
salt and black pepper to taste.

Method:
Start with the classic French stock. Melt 25g of the butter and add the onion, carrot, celery, bay leaves, thyme and the broccoli. Fry gently in a covered saucepan until the onion becomes translucent. At this stage remove the thyme and bay leaves.

When the frying is almost done add the remaining 25g of butter to another pan. When this has melted 2 heaped tablespoons of flour and a twist of black pepper. Cook for a minute to reduce the rawness of the flour. Add 100ml of milk and whisk to a smooth paste. Then add the chicken stock and the wine. All the while whisking to a smooth consistency.

Pour this thickened stock over the cooked vegetables and bring just to the point of boiling. Simmer gently for 8 to 10 minutes then allow to cool slightly and blend with a hand blender. At this stage crumble the cheese into the soup. Place back on the heat and keep heating until the cheese has molten (but do not allow to boil). Check the seasoning and serve.

Kale and Potato Soup

Adapted from The Art of Simple Food by Alice Waters

I had this soup at my friend Dana's house and absolutely loved it. It is now a favorite of Steve and mine, especially on a cold winter night. It's satisfying and full of flavor.

Ingredients
1 large bunch curly or Russian kale, washed, drained, coarsely chopped (stems removed)
¼ cup Extra Virgin Olive Oil
2 onions, sliced thin (I used my food processor to chop the onions.)
1 lb potatoes ( Yukon gold or yellow Finn, cut into ¼" slices (You may leave the peel on.)
4 garlic cloves, chopped
Large pinch of salt
6 cups chicken broth or vegetable broth
Parmesan, or other hard cheese, freshly grated

Cooking Instructions
1. Heat ¼ cup E.V.O.O. in a heavy soup pot.
2. Add onions and cook over medium heat, stirring occasionally, until soft, tender and slightly browned. About 12 minutes.
3. Stir in chopped garlic cloves and cook for a few minutes.
4. Add potatoes and chopped kale. Stir.
5. Add large pinch of salt and cook for 5 minutes, stirring occasionally.
6. Pour in broth, raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for 30 minutes or until the kale and potatoes are tender.
7. Add salt to taste.
8. Serve hot and garnish with grated cheese.

Variations:
1. Add 1 ½ cups white beans 10 minutes before the soup is finished.
2. Slice ½ lb chorizo or a spicy garlic sausage. Brown in the oil before adding the onions. Remove when brown. Add to soup with the kale.

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Certified Holistic Health Counselor
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www.WellnessHealthCoaching.com

© 2008 Amy Lippmann, LLC. All Rights Reserved.

Want to use this article on your website or your own ezine? No problem! But here's what you MUST include: Amy Lippmann, Certified Holistic Health Counselor, is founder of the Whole Body Wellness System™, the proven step-by-step program achieve your health goals and feel more confident in your body. To receive your freebie audio and sign up for her bi-weekly recipes and articles, visit www.WellnessHealthCoaching.com

Amy Lippmann is a Certified Holistic Health Counselor with a private health and lifestyle coaching practice. She works with women who are tired of continuously feeling bad about their health and struggle with feeling good in their body, energy level, cravings, and would like to figure out how to be healthy and take good care of themselves.

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Article Source: http://EzineArticles.com/?expert=Amy_Lippmann

Low Calorie Vegetarian Recipes

The shops these days are full of all sorts of goodies suitable for the vegetarian. So no longer do you have to satisfy yourself with an omelet or salad. And because there is such choice you can choose low calorie options. Also there are now a number of meat substitutes if you wan to go that way. Vegetarian bacon - yes really - look in the frozen food cabinet - adds that something to lots of dishes and I frequently use it, even when cooking for omnivores.

Rice Salad

This has quite a long list of ingredients, but is still quick and easy.

I haven't given amounts as you can alter them to suit what you have available and how many diners there are.

Cold cooked rice - a large cupful per person

Pineapple chunks

Vegetarian bacon, 3 rashers per person

A deseeded, finely sliced chilli

Some coriander or basil

A few salted cashews or dry roasted peanuts ( too many puts the calorie count up of course.)

Juice of lime or lemon

Crisply fried onion

Cooked vegetables such as sweet corn, peas, asparagus pieces and snowpeas.

Mix together the rice, chili and pineapple. Fry the vegetarian bacon rashers in a non stick pan. They take only seconds so keep an eye on them. Either fry your onions, sliced thinly or reheat previously fried ones. Add the cooked vegetables and the nuts to the rice mixture. Add a squeeze of lemon or lime juice. Crumble the bacon rashers and mix in. Arrange on a plate. Decorate with the chopped herbs and the crispy onion pieces. Non vegetarians might want some prawns or cooked flaked fish in place of the bacon pieces.

No Oil Lemon and Parsley Salad Dressing

There isn't much point in having a salad if you cover it in high fat dressing, but it does taste good. Well so does this and there is absolutely no guilt attached.

3/4 cup water

2 Tablespoons o arrowroot powder

Juice of one lemon

3/4 cup finely chopped parsley ( You may want to substitute cilantro or add a little tarragon)

pinch of salt

Either a deseeded chopped chili (You could use dried flakes) or two teaspoons of finely chopped sweet/bell pepper.

Mix the water and arrowroot well and then cook until thickened. Allow to cool and then place all ingredients in a screw top jar. Replace lid tightly. Shake well. Will keep for a few days in the fridge.

Stuffed Squash

Butternut or acorn squash is what I generally have available, but the recipe can be used to stuff other vegetables such as bell peppers and eggplants ( aubergines).
Serves 8 as stuffing.

You need for each person 1/2 a squash or eggplant or a whole sweet bell pepper.

1/2 cup raisins , sultanas or chopped dried apricots

I cup vegetable stock

2 finely chopped onions

1 Garlic clove, crushed

2 Apples, peeled, cored & diced, about 1 1/2 Cup
I stick of celery diced

1 1/2 Cups crumbs from 7-grain bread or other whole grain bread, toasted slightly in
ungreased fry pan

2 teaspoons of salt

1 - 2 teaspoon of herbs - a mix of herbes de Provence is good

Grated peel of one lemon

If using squash halve and remove seeds. For peppers cut off and retain a cap and deseed. For egg plants remove stem piece and halve, making a slight hollow.

You may need to cut a small piece off the squashes and egg plants so that they will sit level in dish.

Bake the vegetables cut side down in a medium oven for 50 minutes on a lightly oiled baking tray. While this is going on heat up the stock and then use this to soak your dried fruit.

Sautee the onion and celery for about 5 minutes and then add the apple pieces and the garlic for a further 3 or 4 minutes. Now place this mixture in a large bowl and combine with all the other stuffing ingredients. It should be quite moist. Use to stuff your vegetables. Return them to the oven and bake fro a further 15 minutes.



Article Source: http://EzineArticles.com/?expert=Guido_Nussbaum

Mango salad recipe

Ingredients

Green mango 1 large
Lettuce 1 large bunch
Fresh coriander leaves, chopped 1 cup
Red chilli, seeded and chopped 1 fresh
Shallots, chopped 2
Lemon juice 2 tablespoons
Light soy sauce 1 tablespoon
Salt to taste

Method

1.Peel mango and cut into long strips. Soak in iced water for ten minutes. Drain in a colander.

2.Line a large salad bowl with lettuce leaves.

3.Meanwhile, combine the red chilli, shallots, lemon juice and soy sauce in a small bowl.

4.Mix mango with dressing and add coriander leaves. Adjust salt.

5.Transfer into a bowl lined with lettuce and serve immediately.

Chicken Herbal Soup Recipe

Homemade chicken soup is good for warming you up and also good for your health. Old people may have been right about the benefits of homemade chicken soup. It has been proved with a study conducted by National University of Singapore. Result of the study found that a concentrated form of chicken soup can help keep the heart healthy.

There are so many recipes of chicken soups. Here is a delicious chicken herbal soup recipe:

Ingredients


1/2 a chicken, chopped into chunky pieces
20g tong sum
8 red dates, seeded
30g wai sun
1 carrot, cut into wedges
30g yuk chuk
1 litre hot water





Seasoning :
Salt and sugar to taste



Method


Put all ingredients into a double-boiler pot and double-boil for 1–1 ½ hours. Add seasoning and serve soup while hot.



Note


For yuk chok, get hoi chuk which is tastier and sweeter when cooked in soups. Chicken can be replaced with black chicken.