HEALTHY PASTA SHELLS, ARTICHOKE HEARTS WITH SHRIMP

Posted by Carole-Anne on April 30, 2008

Healthy Recipes recommends this recipe as part of a buffet supper, as it is quite elegant.

Artichokes are low in calories, packed in water, and pasta shells should be whole wheat.  Shrimp is low in calories but high in cholesterol.  The entire dish as a whole is excellent in nutritional value.

20 oz artichoke hearts

3 tbsp extra virgin olive oil

1/4 cup lemon juice

2 tbsp red wine vinegar

1/4 cup fresh cut parsley tops (rinsed)

1 tsp sea salt ground

1 tsp. lemon shredded peel (zest)

1/2 tsp dried oregano (fresh if you have it)

1/4 tsp freshly ground black pepper

1 lb medium whole wheat shells

1 lb medium tiger shrimp cooked, fresh frozen

1 medium chopped red onion

1 pint red cherry tomatoes

1 cup pitted black California olives

NOW FOLLOW ME:

Mix the artichokes (drained), olive oil, lemon juice, red wine vinegar, sea salt, lemon zest, oregano, garlic and freshly ground black pepper in in sauce pan.  Heat until it simmers, covered; then let stand  30 minutes.  If you wish, it may be refrigerated overnight.

One hour prior to serving, cook whole wheat pasta shells until al dente (firm to the bite);  drain and rinse in cool water and drain again.

Toss cooked pasta with artichokes and marinade, the tiger shrimp, red onion, parsley, tomatoes and black olives.  Serve immediately.

Healthy Recipes truly enjoys this recipe and knows you will too.  It is terrific and serves 6 – 8 people.   Enjoy!

CURRIED BLACK BEAN STEW

Posted by Carole-Anne on April 19, 2008

CURRIED BLACK BEAN STEW

This healthy recipe is a vegan main dish and is fabulous served with a spicy mango chutney. Try it – you will love it.  

INGREDIENTS:

2 tbsp extra virgin olive oil

1 medium onion diced

6 cups butternut squash, peeled and cut into 1″ cubes

1 tbsp curry powder

1/2 tsp ground cinnamon

1/2 tsp cracked pepper

2 cups low-sodium, organic vegetable broth

2 – 19 oz cans organic low-sodium black beans, drained and rinsed well

8 whole apricots, chopped coarsely

NOW FOLLOW ME:

Heat extra virgin olive oil over medium heat in a large skillet. Saute chopped onion until medium brown – 2 minutes.

Add cubed squash; saute for 5 minutes or until slightly golden brown.

Add curry, cinnamon, and cracked pepper and saute for another minute or until spices are well mixed into saute.

Add vegetable broth. Stir well, scraping fried pieces off the bottom of the pan to prevent stew from sticking to pot.

Stir in black beans and apricots. Bring to a boil, cover, reduce heat to low, and let simmer for 35 minutes, or until squash is thoroughly softened. Stir occasionally. Let sit for 10 minutes, stir again. Voila – Curried Black Bean Stew is ready to serve.

Serve with my scrumptious baking powder biscuits, under Bread, Muffins, Bicuits.  Enjoy!

Healthy Recipe makes 4 – 1 3/4 cup servings. This is wonderful!