Yorkshire Mini’s With Beef & Horseradish Dressing

Posted by Carole-Anne on May 22, 2009

We at Healthy Recipes  think this is a great recipe for using after a night of leftover roast beef and gravy. The Yorkies are small, which means a couple will do you to keep calories down.

First we must make the Yorkies:

INGREDIENTS:

6 eggs
1 cup flour
1 cup milk
1 tsp dry thyme
Pinch of salt and pepper to taste

YOU WILL NEED:

You will need 1-inch cubed pieces or roast beef
2 cups gravy reheated slowly

NOW FOLLOW THE COOK:

Whisk eggs in medium sized bowl. Add flour untill smooth. Whisk in milk, thyme, salt and pepper; then strain mixture..

Heat oven to 450 F degrees. Add a drop of olive oil for each tin cup and heat 3 minutes longer.

Fill each muffin tin halfway for each and bake for 15 minutes, until golden. Immediately pop in 1 cube of gravied beef cube. Now for the clincher!

Horseradish Mayo

1 cup light mayonnaise
1 tsp horseradish
1 tsp lemon juice
1 tsp chopped parsley
Salt and pepper to taste.

To serve 35 people, dab the zippy healthy dressing on top of the Yorkies & Beef! What a zip – excellent taste – appetizers to die for! This is what we call elegant and easy to make. Enjoy more recipes coming up!

EGGNOG HOME MADE IS BEST

Posted by Carole-Anne on January 4, 2009

Holiday Season is here and at Healthy Recipes, we offer you the best home made eggnog.  It is common knowlege that egg nog contains three elements of concern; raw eggs, rich in calories and fat content.  In order to eliminate as much of these calories and fat we have a recipe that will help you make the best egg nog and then we will provide you with the homemade LIGHT recipe next. 

RECIPE FOR BEST HOME MADE EGGNOG

THESE ARE INGREDIENTS:

6 eggs that are free run, organic; this is a must.

2 tbsp granulated sugar (or Stevia replacement)

1/2 cup of good quality old fashioned Lamb’s Navy Rum

3 oz Harvey’s Bristol Sherry (or your favorite)

3 cups of whole pasteurized milk

1 cup of half and half creamo

1 – 2 tsp fresh nutmeg

THE FUN IS IN THE MAKING::

hill a large bowl in the fridge for 15 minutes.

When bowl is chilled, add eggs (separated from the yolks).

Using an electric hand mixer to beat until fluffy.

Add sugar and continue to mix until the sugar or replacement

is totally dissolved (several minutes of mixing)

Add Lamb’s Navy Rum and Harvey’s Bristol Sherry and beat until well mixed.

Add Creamo, milk and nutmeg and continue beating.

Place the bowl into the fridge until ready to serve.

Just prior to serving, beat egg whites in a separate bowl beating until

stiff.  Then, add the egg whites to the egg nog mixture, and using a

whisk, gently mix until eggnog is smooth.   

Add a pinch of nutmeg on top as a garnish.

Voila! We have a celebration eggnog mixture for any winter holiday.

celebration.  Enjoy!

YIELD:  Celebration Regular Egg Nog Recipe for 10 people.

PS:  See Healthy Recipe Egg Nog under Beverages.

ALMOND CITRUS CAKE WITH RHUBARB COMPOTE

Posted by Carole-Anne on June 15, 2008

Healthy Recipes loves this recipe because one can have a piece without feeling guilty.  It is healthy – has only 2/3 cup sugar in the entire recipe.  Rhubarb is healthy – provides fibre and the almonds, orange and lemon rind are all healthy.

INGREDIENTS:

1 1/2 cups Nutriblend Flour (Robin Hood)

1 1/2 cups ground almonds

2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt finely ground

1/2 cup unsalted butter, softened

2/3 cup granulated sugar (or Splenda sugar replacement)

4 eggs, separated

2 tsp finely grated orange rind

2 tsp finely grated lemon rind

4 tsp lemon juice (organic)

1/2 tsp pure vanilla extract

1/2 tsp almond extract

3/4 cup buttermilk

COMPOTE INGREDIENTS:

4 cups cut rhubarb pieces 1/2 inch in length

1/4 cup granulated sugar

2 strips orange rind

2 tbsp orange juice

1 tbsp pure vanilla

NOW FOLLOW ME:

Whisk together  flour, almonds, baking powder, soda, sea salt and set aside.

In a large bowl, beat butter with sugar until fluffy and light, adding egg yolks, one at a time, beating for at least 30 seconds after each.

Beat in orange and lemon rinds, lemon juice and vanilla and almond extracts.

Stir into flour; then alternately with buttermilk, and flour, making 3 additions of flour and two of buttermilk. 

Beat egg whites until frothy and fold into buttermilk mixture.

Scrape into butter parchment lined  9 by 13 inch baking dish.

Bake in 350F oven until center springs back – 40 minutes - remove and let cool.

For the Rhubarb Compote – in a saucepan, stir together rhubarb, sugar, vanilla  and orange rind and juice, removing any seeds. 

Bring to a boil, reduce heat and simmer for 2 – 5 minutes until rhubarb is tender.  Add a dash of cornstarch to thicken.  Let cool. 

To serve, remove cake from pan to fancy platter and spoon compote over the cake.  This is a dreamy recipe for our collection.

Healthy Recipe will serve approximately 12 people.

CAROLE’S CREPES FOR MAIN COURSE

Posted by Carole-Anne on April 11, 2008

Healthy Recipes has found that by using natural, organic flours, and eggs, that we can really create a beautiful,  simple recipe.  By adding favorite vegetables such as asparagus, artichokes, or even chicken strips, we can create a marvelous or brunch meal or even dinner.

INGREDIENTS:

 2 cups Nutriflour

3 eggs (organic, free-run)

3/4 oz unsalted butter, melted

1/2 cup water 1 cup 1% milk

Dash sea salt

NOW FOLLOW ME:

Pour flour in a large bowl and make a well in the center. Break eggs into well in flour. Add 1 cup of milk to the eggs and stir in a circular fashion with a whisk, gradually widening the circle to incorporate a little of the flour at a time, until all the flour is absorbed by the milk.Add remaining 1/2 cup milk, and the water, melted butter and sea salt and beat with a whisk until all lumps have disappeared. Remove any excess lumps. Let batter chill in fridge for 1 hour.