Posted by Carole-Anne on January 20, 2008
Healthy Recipes’ recommends Minestrone as it is a timeless recipe, which once again has all the necessary nutrients to comprise a complete meal. This is my daughter’s recipe and proves she is an incredible cook.
INGREDIENTS:
2 tbsp extra virgin olive oil
2 cups chopped Spanish onion
5 cloves elephant garlic, minced
1 tsp sea salt
1 stalk celery, chopped
1 carrot, chopped
1 small zucchini diced
1 tsp oregano
Freshly ground black pepper to taste
1 tsp basil leaves
1 red bell chili pepper
3 – 5 cups water
1 – 14-ounce can diced tomatoes
1 – 14-ounce can chick peas
1 cup dry pasta (bow tie or penne)
2 or two ripe tomatoes
1/2 cup fresh parsley
1/2 cup Parmesan cheese
NOW FOLLOW ME:
Heat oil in large skillet. Add onion, minced garlic and sea salt.
Saute over medium heat for 5 minutes, then add celery, carrots, oregano, basil and pepper. Cover and cook for 10 more minutes, stirring occasionally.
Add bell pepper, zucchini, water and tomato puree. Cover and let simmer for 15 minutes.
Add chick peas and cover; simmer for another 5 minutes.
Bring to a boil, add pasta; cook until tender. Stir in diced tomatoes; top with parsley and Parmesan.
What a delightful meal indeed.
Healthy Recipes recommends biscuits (see under Biscuits, Breads and Muffins on this site) just to enhance the Minestrone. Excellent choice, low-cal and easy to make.
Healthy Recipe yields 6.
Posted by Carole-Anne on January 19, 2008
Surround this mildly spicy dish with a selection of topping; mango chutney, toasted slivered almonds, fresh cilantro leaves, even yogurt with chopped cucumber and mint, for example.
This incredible meal is most satisfying as the curry tantalizes the taste buds.
Healthy Recipes gives this recipe a thumbs up! Never have I found a recipe so complete, healthy-wise, nor flavor-wise.
INGREDIENTS:
2 large chicken breasts skinned and floured in a plastic bag with freshly ground sea salt and pepper.
2 tbsp extra-virgin olive oil
3 cloves minced garlic
1 8-ounce tin water chestnuts
t tbsp chopped ginger root
2 tbsp curry powder
2 Spanish onions chopped
2 tsp cinnamon
1/4 tsp 1 10-ounce can stewed tomatoes
1 -14-ounce can coconut milk
3 apples cored and chopped
3 potatoes chopped
1 tbsp brown sugar
1/4 tsp ground cumin
1/4 cup fresh coriander or parsley leaves
1/4 cup raisins
FOLLOW ME:
In large skillet, on medium high, with olive oil in it, lay chicken flour coated chicken breasts and cook until golden brown on outside (5 minutes on each side). Set aside.
In crock pot, already on medium high heat, add oil, onions, curry powder, cinnamon and cumin.
Cook until onions are transparent. Add tomatoes and coconut milk, stirring to get the spices on the sides of the crock pot. Bring to a boil.
After cutting chicken in 1″ cubes, put in crock pot with other ingredients. Add water chestnuts, apples, ginger root , brown sugar, chopped fresh coriander or parsley.
Simmer for several hours for the flavors to thoroughly pierce the chicken. The beautiful aroma will carry throughout your home.
Serve with pita bread heated and arranged nicely on a plate.
This is one of my all time favorite recipes for Healthy Recipes.
Recipe serves 6.
Please note: If you are allergic to coconut or you prefer, you can replace the coconut milk with Sharwood’s Butter Chicken Sauce or Balti Sauce.