Posted by Carole-Anne on October 30, 2007
This recipe is traditionally Punjabi style curry and is eaten with Indian breads – naan and chapattis. It is generally served with yogurt raitas and pickles; although, this dish may be served as a side dish to almost any meal. It is colorful and delicious.
Cauliflower provides us with an excellent source of Vitamin C, folate and potassium. It is low in calories and high in fiber.
Potatoes are from the nightshade family yet provide us with Vitamin C, B6 and potassium and other minerals. Potatoes used to be an inexpensive food, are very filling and compliments many other foods. Potatoes can be created into a multitude of different ways.
Let us get on with this one…….
INGREDIENTS:
- 6 elephant garlic cloves
- 1 two inch piece fresh ginger peeled, chopped coarsely
- 1 cup Spanish Onion chopped
- ½ tsp ground coriander
- ½ tsp ground cumin
- 3 fresh red Thai chilies (in Asian Section Grocery Store)
- 8 tbsp olive oil
- 2 large boiling potatoes prepared by boiling, cooling
- peeled and cut into 1” cubes
- 5 cups cauliflower florets cut into 1 ½” pieces
- 1 tsp. whole cumin seeds
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp cayenne pepper
- 1 cup grated ripe tomato
- 3 whole small hot green chilies – put small slits in them
- 1 tsp sea salt
- 1 tsp freshly ground pepper
FOLLOW ME:
Put garlic, ginger and onion into blender and add 1/3 cup water.
Pulse until in puree form. This is the part I love – when the aroma
hits my nose…. Set puree aside.
Heat olive oil in skillet over medium heat; when hot, add potatoes
and cauliflower to saute, stirring occasionally until veggies are light
brown. Take out veggies with a slotted spoon and set aside. Take out
all oil, except 3 tbsp from the skillet; then return to heat.
Add cumin seeds. Quickly add spices: coriander, ground cumin, turmeric,
and cayenne. Stir for 3 – 4 minutes. Then add tomatoes, cooking for
another 2 – 3 minutes, until the aroma fills the air!
Add cauliflower flowerettes and cubed potatoes, 2 ½ cups warm water
and the slitted hot chilies. Stir well and let the curry simmer while covered
over low heat for 3 – 4 minutes. Sprinkle with sea salt and freshly ground
pepper.
Heavenly! Here at Healthy Recipes, we promote the use of spices, as
many spices, included freshly ground pepper are known to assist the
digestive system health, and fend off minor infections.
So enjoy this scrumptious side dish which will blend with a variety
of fishes, meats or eat it as a vegetarian dish.
Serve with Jasmine Rice, Basmati Rice along with a meat dish if you
prefer.
Serves 4 – 6. Thumbs up from all of us at Healthy Recipes!
Posted by Carole-Anne on October 28, 2007
Healthy Recipes has another fish recipe to offer you – and this is my very favorite which is Halibut – a white fish, caught in cold water areas, has firm meat, and very few bones; just need to purchase the lower part of the fish or steaks (de-boned).
Halibut provides many nutrients such as Vitamin B12, and they contain low to fair level of Omega 3 fatty oils – the blessing is low in calories, and very easy to prepare.
INGREDIENTS:
- 1 lb Halibut steak (de-boned)
- 1 tbsp olive oil
- 1 Spanish onion chopped
- 2 garlic cloves minced
- 1/2 cup diced red bell pepper
- 1 tsp dried basil
- ½ tsp sea salt
- ½ tsp freshly ground pepper
- ¼ cup minced fresh parsley
- 1 28 oz tin tomatoes
- Dash of hot pepper flakes
- Wild Rice prepared during cooking Halibut
FOLLOW ME:
Heat olive oil over medium heat, in a large deep skillet.
Add onion, garlic, diced red bell peppers, basil, freshly ground
pepper and pepper flakes and let cook until the onion becomes transparent.
Add tomatoes, and with a potato masher, break up the tomatoes into bits.
Bring tomato mixture a boil and reduce heat to a simmer. Let cool in
refrigerator for as long as 3 days, if you wish to make ahead. Freezes
well too.
While tomatoes are simmering prepare wild rice. (follow instructions on
back of package).
Cut fillets in serving portions, and place into sauce. Spoon sauce over the
fillets. Cover and simmer for another 8 minutes or until the halibut is
flaky.
While fillets are simmering – let wild rice cool.
To serve, place bed of wild rice on colorful plate and gently place halibut in
center with tomato sauce over top of it.
Garnish with parsley and Viola – the cook has done it again!
Yummy – Creation makes 4 servings!
Posted by Carole-Anne on October 24, 2007
These are the kind of muffins I like –
home made!
Apples have numerous good qualities about them – so the saying goes
“An apple a day keeps the Doctor away”.
Apples contain
fiber, which
lowers the cholesterol, contain a good source of
flavonoids, and are low in calories.
Oats help keep our
heart healthy, provide
fiber and nutritionally, contain
good carbohydrates.
Oats have many uses, particularly in
cereals, but also can be used as a
filler in making
meat casseroles,
burgers and
meatloaves.Today we are making an old fashioned
Apple Oat Muffin recipe.
INGREDIENTS:
2 Cups Old Fashioned or quick cooking oats, uncooked
of course!
1 1/4 cups of Nutriblend or All Purpose flour
1/2 cup packed brown sugar
2 tsp baking powder
3/4 tsp sea salt
1/2 tsp cinnamon
1 cup buttermilk
2 tbsp olive oil
1 large egg lightly beaten
1 cup shredded tart apple such as Granny Smith, Royal Gala or Golden Delicious
1/2 cup chopped walnuts
NOW FOLLOW ME:
Pre-heat oven to 400F.
Lightly grease 12 standard muffin-cups.
In a large bowl mix oats, flour, baking powder, baking soda, sea salt and ground cinnamon.
In medium bowl, beat buttermilk, olive oil, and egg with hand blender, until frothy. Stir in shredded apples.
Add small bowl contents into large bowl with flour and oat mixture, blending until mixture is just moistened; then add chopped walnuts.
Spoon batter into prepared muffin tins.
Bake 23 – 25 minutes or until muffins begin to brown; check the center with a toothpick. If it comes out clean, muffins are done.
Remove muffins from pan onto wire rack to cool for serving later.
Otherwise serve the muffins warm with a pat of butter (remember portions) and a coffee of your favorite choice or herbal tea.
Yield 12 muffins – Yummy!
Posted by Carole-Anne on October 22, 2007
Another favorite for Healthy Recipes! Strawberry Spinach is seasonal but when made and ready to serve is sensational. Always present this salad in a beautiful glass bowl so people can see the greens and reds showing through.
Healthy spinach contains a rich source of Vitamin A and Folate, and is also high in WAIT! There is more to read… read on »