Posted by Carole-Anne on August 27, 2007
Sweet Mandarin Salad - this happens to be my daughter’s recipe, contains many good nutrients - packed with sunflower seeds, almonds and garlic. This salad is classy to serve and will be one of your very favorites for certain.
INGREDIENTS:
- Leaf lettuce - 1 large head - make sure your lettuce has been soaked and patted dry and put into refrigerator prior to making salad
- 1 cup Mandarin Oranges, drained
- 1/2 cup roasted, unsalted sunflower seeds
- 1/2 cup slivered almonds sauted in 1 tbsp butter
- until lightly browned.
DRESSING:
- 3 tbsp red wine vinegar
- 1/2 cup virgin olive oil
- 1 tbsp sweetener (Splenda)
- 1 tbsp lemon juice (freshly squeezed)
- pinch sea salt
- 1/2 tsp dry mustard
- 1 clove elephant garlic crushed
NEXT TO DO:
Add the roasted unsalted sunflower seeds with the sauted almonds (lightly browned in butter) Set aside.
Make dressing by adding all ingredients into a shaker, and shake until completely mixed. If you want to use a blender, that is fine as well.
Tear lettuce leaves up into large salad bowl and add drained mandarins. Just prior to serving, add sunflower seeds and sauted (cooled) almonds. Pour dressing over salad and toss like a new Chef borne. This salad is marvelous!
Serves approximately 6 - 8 people.
Posted by Carole-Anne on
Sweet Basil carries a spicy blend of clove, anise and cinnamon, with a hint of citrus and camphor.
Since basil rarely overpowers, we can use it quite generously. It has many uses, such as in mixed green sandwiches, in many Italian dishes, pizza included, in soups, and stews, roasted peppers and with many meat dishes.
Surprise - We are going to make Basil Lemonade!
INGREDIENTS:
- 1 cup water
- 1 cup sugar
- 1 cup fresh basil leaves
- 2 cups ice
- 3 cups cold water
- One 7 1/2 ounce container of fresh frozen Lemonade (thawed)
NEXT TO DO:
Bring to a boil in a small saucepan 1 cup water and 1 cup sugar - boil over medium heat.
Once the sugar has dissolved - let stand about 5 minutes.
Remove pan from heat and add 1 cup freshly cut basil leaves. Cover and let sit for about 30 minutes.
Fill pitcher with 2 cups ice; while straining the sugar syrup into the pitcher, pick out the basil leaves and discard.
Then, stir in 3 cups water and the thawed fresh frozen lemon juice.
This recipe makes approximately 7 cups, and is a surprising addition to our herb recipes.
Very tasty!
Posted by Carole-Anne on
Quiche is essentially a pastry shell filled with a savory egg mixture and cooked in the oven.
Healthy Recipes recommends the egg mixture which contains protein, vegetables and light cheese, and provides plenty of vitamins be used as a lunch, brunch, breakfast or dinner recipe, as it contains all the necessary requirements for a full meal content. This is providing you use a Nutri-blend flour or whole wheat flour.
The great thing about quiche is that it can be made with or without the pastry. Pastry contains either vegetable shortening , butter or lard. I choose butter, bearing in mind that I would count this fat content for my daily allowance.
This is my favorite Herb Quiche, with pastry recipe included as well:
INGREDIENTS AND INSTRUCTIONS:
Butter Pastry
1 1/2 cups Nutri-flour
3 ounces cold butter
1 egg yolk
Sift flour into medium-size bowl.
Add butter into flour creating small fine balls using a pastry blender.
Add egg mixture and mix until the flour and egg sticks together. Add a little water if necessary the mixture turns into a ball.
Place in refrigerator to chill for 15 minutes.
Remove from refrigerator and place on floured surface.
Using a rolling pin, roll pastry out until it is big enough to fill your quiche pan (including the sides).
Next is a secret cook’s trick: place wax paper on pastry shell and fill pastry shell with enough dried beans (you can use dried rice as well) for 10 - 15 minutes until pastry is light golden brown.
Remove quiche pan from oven, and remove beans and wax paper. Set aside to cool while you make quiche mixture.
INGREDIENTS AND INSTRUCTIONS:
3 eggs
2 tbsp chopped chives
2 tbsp chopped parsley
1/2 cup light cream cheese softened
1/2 cup 1% milk
1/2 cup shredded provolone
Freshly ground pepper
Red pepper cut in rings (4 -6 rings) to garnish
Whisk together 3 eggs.
Add 1/2 cup 1% milk and 1/2 cup softened cream cheese and mix until smooth.
Add egg mixture to milk and cream cheese blending until smooth.
Pour mixture into quiche pastry shell and garnish with red pepper rings.
Bake at 350F for 45 minutes, or until the center springs back lightly.
Healthy Recipes favors this Quiche with or without the pastry. It takes a little time to make, but with the provolone, fresh herbs and red pepper - his healthy quiche has excellent flavor.
Recipe serves 6.
Posted by Carole-Anne on
INGREDIENTS:
1/2 cup raisins
1/2 cup orange juice
Whole wheat is the best flour to use for health’s sake, so this recipe just fits the bill.
1 1/2 cups Whole Wheat Flour
2 tsp baking powder
1/2 tsp cream of tartar
pinch sea salt
2 tbsp sugar (or replacement Splenda)
1/4 cup virgin olive oil
1 egg
NEXT TO DO:
Soak raisins in orange juice for about 5 minutes.
Mix whole wheat flour, baking powder, cream of tartar, pinch of sea salt, and 2 tbsp. of sugar or Splenda.
Add egg (premixed), juice and raisins.
Blend mixture until moist. Turn out on floured board.
I use my biscuit cutters (large one) and make tea biscuits. For biscuits, spread dough on floured area and roll gently into a circle. Cut biscuits (makes approximately eight biscuits. Place on cookie sheet and cook for approximately 10 - 15 minutes at 350 F.
Remove biscuits, place in basket that has a clean tea towel in in, cover and serve warm.
OR: for something different, roll out dough gently into a circle on a floured surface. Place in round cake pan and score the top gently into 6 pieces.
Bake in medium hot oven at 350 F for 12 - 20 minutes.
Take cake out and turn out onto plate - let cool for 10 minutes scoring before eating. The healthy whole wheat bread is ready to serve. This is another big favorite of mine as it is easy to make, takes only 12 - 20 minutes in the oven, and tastes great! Enjoy this healthy recipe!
Serves 6 as round cake or 6 - 8 muffins; love this recipe!