Posts tagged healthy eating

Thai Green Mango salad with cashews

May 28, 2010 · Filed under Salads, Thai food · Tagged , , , ,

THAI GREEN MANGO SALAD WITH CASHEWS

INGREDIENTS
1 small green mango, peeled and grated or finely chopped
1 thail green chilli, finely chopped
3 shallots, finely chopped
2 tsp sugar
1 garlic clove, finely chopped
2 tbsp lemon juice
1/2 tsp salt
1/4 cup chopped fresh cilantro
2 tbsp roasted cashews

SERVES
2 small servings

PREP TIME
15 minutes

COOK TIME
no cook time

DIRECTIONS
The mangoes for this salad need to be really raw and green, make sure the mango is bright green from the outside. You can use a medium size grater to grate the mango but the people in Thailand use a unique way to cut thin matchstick like pieces, I found this video on youtube which explains it in a great way http://www.youtube.com/watch?v=i95DBx5iLxQ , I cut it using this way today and it came out great.

In a medium size bowl, add the green mango, chopped cilantro, chopped green chillies, chopped garlic and shallots. For the dressing, in a small bowl add the lemon juice, sugar, salt and whisk them to mix.

If you are planning to make this in adavance, cover the bowl with mango and refrigerate and cover the bowl with the dressing and refrigerate separately. When ready to serve, combine the dressing to the mango mix and add the cashews and serve.

COMMENTS
Adjust the chillies as per your taste but remember thai chillies are very HOT.
This salad will taste best with any kind of rice dish

CREDIT
Adapted from “Gourmet Thai in minutes

Leave a comment »

Avocado, Cucumber, Tomato Sandwich with Parsley Feta Pesto

May 6, 2010 · Filed under Sandwiches · Tagged , , , , , , ,

AVOCADO, CUCUMBER, TOMATO SANDWICH WITH PARSLEY FETA PESTO

INGREDIENTS
4 Slices of whole wheat bread
2 slices of Provolone cheese or any cheese of your choice
2-3 tbsp parsley feta pesto – Recipe follows
1 tomato thinly sliced
1/2 cucumber peeled and thinly sliced
1/4 red bell pepper thinly sliced
2-3 big leaves of any lettuce of your choice
1 small avocado peeled and thinly sliced
salt and pepper

Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil

SERVES
makes 2 sandwiches

PREP TIME
15 minutes

COOK TIME
no cooking involved

DIRECTIONS
For the Pesto –
Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil. This will make a big bowl of pesto which keeps very well refrigerated, I have kept it successfully for over 2-3 weeks. Also this Pesto goes very well with the “Chicken Greek Tikka Salad”- check it out under the salads category.

For the Sandwich –
Take two slices of whole wheat bread, Spread the pesto on one side of each slice. On the bottom slice of bread, assemble the sandwich starting with 1 slice of cheese, 1 lettuce leaf, tomato slices, cucumber slices, bell-pepper slices and avocado, Sprinkle salt and freshly ground black pepper as per taste. Cover with the second piece or bread and your sandwich is now ready to serve. Repeat same process with the other two slices of bread.

Leave a comment »

Fusilli with Spinach and Asiago Cheese

April 13, 2010 · Filed under Pasta · Tagged , , , , ,

FUSILLI WITH SPINACH AND ASIAGO CHEESE

INGREDIENTS
1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt

SERVES
4-5

PREP TIME
10 minutes

COOK TIME
20 minutes

DIRECTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve

CREDIT
Giada Laurentiis

Leave a comment »

Penne with Butternut Squash and Goat Cheese

April 13, 2010 · Filed under Pasta · Tagged , , , , , , ,

Even if you have never had butternut squash or liked it, give this one a shot- this is a real winner in terms of taste as well as texture. Roasting butternut squash caramelizes and brings out the sweetness of this vegetable, the texture is also completely changed. The tang in the goat cheese compliments the sweetness of the squash and the basil adds a vibrant color and flavor and the toasted walnuts add a nice crunch to the bite….Yummy!!!

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE

INGREDIENTS
Vegetable oil cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook’s Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

SERVES
4-6

PREP TIME
10 minutes

COOK TIME
Roasting time for Butternut squash – 40-45 minutes
10-12 minutes for the pasta

DIRECTIONS
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve

CREDIT
Giada at home

Leave a comment »

Caponata Panini

April 8, 2010 · Filed under Breads and Rice, Got to love them - Vegetables, Sandwiches · Tagged , , , , ,

I could’nt wait to try this recipe from a show and am so glad i did coz it tasted as good as it had sounded. Caponata is an Italian salad of cooked eggplant, celery, bell pepper in a sweet and tangy sauce, there are lots of variations to it but this recipe from Rachel hits all the taste buds in the right spot. The raisins and capers add a sweet and tangy bite. It takes a bit of time to cook the vegetables down but its so well worth it, Pair it up with some greens and you have a healthy and hearty meal ready to savor. The recipe calls for canned tomatoes but i did’nt have one in the pantry so just went with 2 fresh ripe tomatoes. Also if you do not have capers, it should be ok coz the vinegar adds a lot of tang.

CAPONATA PANINI

INGREDIENTS

For the Sandwich
4 sourdough demi-baguettes or rolls, halved lengthwise
4 slices provolone cheese, halved
1 1/3 cups caponata, recipe follows
Special Equipment: a panini grill
Preheat a panini grill.

For the Caponata ( vegetable filling )
1/4 cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 red bell pepper, cored seeded, and cut into 1/2-inch pieces
1 (14 1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning

SERVES
4 Paninis

PREP TIME
10 minutes

COOK TIME
30 -40 minutes

DIRECTIONS

For the Caponata ( Veggie filling)
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.

For the Panini
Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.

CREDIT
Rachel Ray

Leave a comment »

Fettuccini with Garden Vegetables and Greens

April 7, 2010 · Filed under Got to love them - Vegetables, Pasta · Tagged , , , , , ,

FETTUCCINI WITH GARDEN VEGETABLES AND GREENS

INGREDIENTS
Salt
12 ounces fettuccini
3 tablespoons extra-virgin olive oil
1 small onion, very thinly sliced
2 cloves garlic, chopped or sliced
2 medium zucchini, cut julienne or matchsticks
2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
A generous handful basil leaves, shredded
1/2 cup grated pecorino, plus more for serving
Freshly ground black pepper
8 to 10 leaves green or red leaf lettuce, shredded

SERVES
4-5

PREP TIME
10 minutes

COOK TIME
20 minutes

DIRECTIONS
Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.

Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.

Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

CREDIT
Rachel Ray

Leave a comment »

Broccolini and Balsamic Vinaigrette

April 7, 2010 · Filed under Got to love them - Vegetables, Side dishes · Tagged , , , , , ,

BROCCOLINI AND BALSAMIC VINAIGRETTE

INGREDIENTS
Kosher salt
4 bunches broccolini (1 1/2 pounds)
1/4 cup good olive oil
11/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 lemon

SERVES
6

PREP TIME
10 minutes

COOK TIME
5 minutes

DIRECTIONS

In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

CREDIT
Ina Garten

Leave a comment »

Greek Panzanella

April 4, 2010 · Filed under Salads · Tagged , , , , , , ,

This is a great summer salad with vibrant colors, The reds, yellows, greens and white make it one of the best looking salad and the crunchy bread takes it to a whole different level. This is a sure crowd pleaser, Pair it with some Cous-cous and you will have a delightful summer lunch ready in no time.

GREEK PANZANELLA

INGREDIENTS
Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

SERVES
6

PREP TIME
10 minutes

COOK TIME
10 minutes

DIRECTIONS

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

CREDIT
Ina Garten

Leave a comment »

Salmon with Lemon, Capers, and Rosemary

April 4, 2010 · Filed under Fish · Tagged , , , , , , , ,

I was very curious to make this recipe as the fish is wrapped up in foil and grilled over a grill pan and it turned out to be very flavorful, The rosemary and capers add a really nice subtle flavor to the lemony fish. I omit the wine when making my version and it came out just as nice. I served it with some grilled bread and steamed broccoli and carrots. My family enjoyed this dish, Its healthy, yummy and easy to make

SALMON WITH LEMON, CAPERS, AND ROSEMARY

INGREDIENTS
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

SERVES
4

PREP TIME
5 – 8 minutes

COOK TIME
10 – 12 minutes

DIRECTIONS
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 – 12 minutes for a 1-inch thick piece of salmon. Serve in the foil packets

CREDIT
Giada Laurentiis from Everyday Italian

Comments (1) »

Roasted Vegetable Panini

April 1, 2010 · Filed under Breads and Rice, Got to love them - Vegetables, Sandwiches · Tagged , , , , , , , , ,

ROASTED VEGETABLE PANINI

INGREDIENTS
1 small Japanese eggplants or 1/2 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
1 zucchini, cut crosswise into 1/2-inch-thick slices
1 large red bell pepper cut into 1/4 inch strips (seeds to be removed)
1 large tomato cut into 1/4 inch thick slices
8 slices of any Italian Bread ( I enjoy using herb breads for my Panini, rosemary olive oil bread is my favourite)
4 slices of Havarti cheese ( Havarti is a creamy semi-soft cheese, you can replace it with Provolone or any other cheese of your choice)
1/2 cup fresh basil pesto
Salt
Freshly ground black pepper

Special equipment – Panini Maker / Panini Press

SERVES
4 sandwiches

PREP TIME
10 – 12 minutes

COOK TIME
For roasting vegetables – 10 minutes
For making the Panini – 4 minutes

DIRECTIONS

Pre-heat the oven to 400 degrees

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 10 minutes, until all the vegetables are tender and a little brown on the edges.

Pre-heat the Panini maker

Take two slices of bread and spread both sides with the pesto. Working with the bottom slice, stack 2 slices of eggplant, 2 slices zucchini, 4 strips of red bell pepper, 2 slices tomato, 1 slice havarti cheese. Sprinkle with salt and pepper. Place the second slice of bread on top and drizzle with just a tad of olive oil and place the sandwish in a Panini maker for 3-4 minutes. The sandwich will come out crispy and delicious. Continue the same way with the rest of slices.
(The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

Leave a comment »

« Previous entries
Next Page »