Easy Healthy Diet Recipe: Broccoli Sticks

Broccoli SticksNext time you cook broccoli, don’t discard the stalks. They are deliciously edible and can be eaten raw like vegetable sticks easy healthy recipes. They make a very healthy and quite nutritious. It has slightly higher vitamin c and calcium than the florets. It is also a good source of fiber. You might thing that the stalks of broccoli are bitter, tough and stringy, especially when raw. Peel them and you will find that the core is mild tasting, crisp and makes a crunchy treat. In this recipe adapted from The Steinbeck House Cookbook, raw broccoli sticks healthy meals are served with a dry dip of chili powder and lemon pepper for a refreshing and zesty snack.

Eating the stalks raw allows you to enjoy the essential nutrients locked in the vegetable. If you don’t like to eat it raw, you can steam it quickly or blanche it in simmering water for a few seconds and immediately plunge it in an ice cold bath. It will take only a few seconds to cook the broccoli stems and anymore than that, you will lose the characteristic watery crunch that makes it so addictive as a snack. You can also serve this as an appetizer or as a side dish. Combine it with other raw vegetable sticks like carrots, cucumber, zucchini, turnips, and celery.

Ingredients: Stems from 4 to 5 lbs. of broccoli, 1 teaspoon chili powder, 1 teaspoon lemon pepper

Preparation Instructions: Broccoli Sticks Recipe

Cut the flower heads off the broccoli and reserve for another dish. Peel the broccoli stems with a vegetable peeler and cut into 1 in. lengths. In a small bowl, stir together the chili powder and lemon pepper. Serve the broccoli sticks with the chili powder mixture on the side, for dipping.

When selecting a broccoli for making this recipe, choose stems that are light green in color and have a smooth texture. The stalk should be lighter in color than the crown. Look at the stem ends and avoid those that are dried out and browning. Young stalks are crisper and milder tasting. Get the stalks as fresh as possible, preferably organic. The stalk requires peeling before you can get to the crisp and edible center. Use a vegetable peeler for peeling the tough green skin covering the stalk. You can also pare it with a chef’s knife or paring knife.

Source: www.gourmandia.com

Easy Healthy Diet Recipe: Honeydew Soup

Honeydew SoupTo counter the sweltering heat during hot summer days, make and serve this chilled honeydew soup as an appetizer . Sweet and tasty easy healthy recipes soup is combined with nonfat yogurt and flavored with white wine vinegar for an invigorating dish. Slices of hard salami are garnished on top for a salty and savory contrast. You can also use Parma Prosciutto to garnish the soup instead of salami, or bacon bits if that is what you have in the fridge. If you want a meatless version, garnish the honeydew soup healthy recipes with mint leaves instead.

A member of the muskmelon family, honeydew is the sweetest type of melons especially at the peak of its ripeness. Its flesh is a pale green and its rind is a smooth and creamy yellow. It has an extraordinarily sweet, succulent and juicy flesh prized by the Egyptians thousands of years ago. Honeydew can weigh from 4 to 8 pounds and generally has a slightly oval shape. In this recipe, honeydew is pureed in the blender together with the yogurt and other ingredients. No cooking is required to make this soup and it can be done in a few minutes, making it perfect for busy weekdays and for entertaining guests at the last minute. The cool and refreshing soup stimulates the senses and gives an energy boost.

Ingredients: 1 (1 ½ lb.) honeydew melon, ¾ cup plain nonfat yogurt, 1 ½ tablespoons white wine vinegar, 4 slices hard salami (chopped)

Preparation Instructions: Honeydew Soup Recipe

Peel and seed the melon. Cut into cubes. Puree with an immersion blender, traditional blender, or a food processor. Add the yogurt and vinegar and finish pureeing. Cover and refrigerate for 1 hour, or until thoroughly chilled. Serve the soup in chilled bowls and garnish with about 1 tablespoon of the chopped salami.

Choose honeydew that is ripe and not picked prematurely. Once picked, the flesh of this fruit won’t get any sweeter but will become softer and juicier. Perfectly ripe honeydew will have a subtle wrinkling on the skin’s surface that can be detected by touch. Choose honeydew that feels heavy for its size. Do not buy melons that are too firm or too soft. Avoid those with dark blemishes on the skin or skin that is still green indicating that it is not yet ripe.

Source: www.gourmandia.com

Easy Healthy Diet Recipe: Bacon-Wrapped Scallops

Bacon-Wrapped ScallopsSucculent and juicy scallops easy healthy recipes are wrapped in savory and tasty bacon in this quick recipe, adapted from Time to Cook Low Carb by Paragon Publishing. The fresh flavor of scallops is intensified with the simple addition of bacon. Freshly squeezed lemon adds a refreshing zest and tangy contrast that make the scallops irresistibly delicious. This makes a simple yet gourmet appetizer or cocktail party food. For an unforgettable healthy dinner or lunch, serve bacon-wrapped scallops with a light white wine like Sauvignon Blanc. You can also serve the scallops with a simple tartar sauce or French cream sauce like béarnaise or hollandaise for dipping.

The bacon should be defrosted as opposed to frozen so that they can be separated into strips and make it easier to wrap the scallops with. You can use either fresh or frozen scallops. If you are using frozen scallops, thaw it in the refrigerator for a few hours. The scallops should be sealed inside the package as you them so that they do not lose their flavorful juices. The key to cooking sweet and juicy scallops is to cook them quickly yet gently so that they remain firm and moist. If not cooked at the right time and the right temperature, the meat of the scallops turn dry and rubbery and its succulent flavor is diminished. Scallops cook quite fast so you have to pay attention to it as it cooks. The bacon in this recipe also adds moisture to the seafood and keeps the scallops from drying up.

Ingredients: 20 prepared fresh scallops (or defrosted, frozen scallops), 3 tablespoons freshly squeezed lemon juice, 20 strips of bacon, Salt, Freshly ground pepper, Tartar sauce (optional)

Preparation Instructions: Bacon-Wrapped Scallops Recipe

Preheat the broiler to medium. Sprinkle the prepared scallops with the lemon juice. Season with salt and pepper. Stretch the bacon a little, then wrap one piece around each scallop. Run a toothpick through the bacon and scallop to keep the bacon in place. Cook under the broiler for 5 minutes. Remove the scallops, turn, and cook for another 5 minutes or until cooked through. Serve with tartar sauce, if desired.

The broiler is used in this recipe to cook the scallops wrapped in bacon. You an also use the oven, preheating it to 400 degrees F. At this temperature, the scallops will cook in about six minutes. As soon as the scallops turn opaque and lose their transparency, they are already done and cooked through.

Source: www.gourmandia.com

Easy Healthy Diet Recipe: Southern Cabbage Soup

Southern Cabbage SoupThis creamy and subtly spicy cabbage soup is perfect for cold weekdays or chilly weekends. Adapted from Down Home Wholesome by Danella Carter, Southern cabbage soup easy healthy recipes are filling enough to be light healthy meals on its own served with some crusty bread, beans or rice. The chopped cabbage is sauteed in butter and onions and flavored with fennel seed and bay leaf then simmered in a stock of either chicken or vegetable. Carrots and apple are added to the soup to give sweetness, color and flavor. Dry white wine gives the soup a wonderful aroma and a depth of flavor while nutmeg and cayenne give it an invigorating fragrance and spice. Evaporated milk is also added to the cabbage soup for a creamy finish, and finally, ground pepper rounds off the flavor.

This is an ideal dish for making if cabbage is in season. Choose firm cabbage with a compact head and bright green leaves with no damage or wilting. The leaves should have a crisp texture and look fresh. Avoid cabbage with markings or are browning. It should fee heavy for its size and contain only a few loose outer leaves. The darker green the leaves of the cabbage, the more nutrition and flavor the cabbage has. Once cut the cabbage begins to lose nutrients, especially vitamin C, so only but cabbage that is a full head and is carefully packed and tightly sealed. Only chop the cabbage when you are ready to cook it for use in this recipe.

Ingredients: 1 large onion, diced, 1 tablespoon butter, 1 head of cabbage, chopped, 1 teaspoon salt, 1 teaspoon fennel seed, 1 bay leaf, 6 cups chicken or vegetable stock, 1 large carrot, shredded or minced, 1 large apple, cored, peeled, and shredded or minced, 1 cup dry white wine, � teaspoon nutmeg, Pinch of cayenne, 2 cups evaporated milk, heated, Freshly ground pepper

Preparation Instructions: Southern Cabbage Soup Recipe

Place the butter in a 5 quart Dutch oven placed over medium heat. Once the butter is melted, add the onion and sauté until golden. Add the cabbage, salt, fennel, and bay leaf. Cook for 25 minutes, stirring occasionally. Reduce the heat and add the stock. Cover and simmer gently for 20 minutes. Add the carrot, apple, and wine. Cook for 10 minutes, uncovered. Remove the Dutch oven from the stove and stir in the nutmeg, cayenne, and milk. Season with pepper.

Before cooking the cabbage, wash the head well and pat them dry. Remove the outer leaves that are loose or have wilted. Slice it into two and remove the inner core and hard parts of the cabbage. Use a sharp knife for cutting the cabbage into large cubes or quarters for making soup.

Source: www.gourmandia.com

Easy Healthy Diet Recipe: Roasted Root Vegetables

Roasted Root VegetablesRoasting enhances and concentrates the flavor of root vegetables healthy recipes. The natural sugars in the root crops are caramelized and turn the vegetables into sumptuous side  easy healthy recipes dishes. In this healthy recipe adapted from Dining with the Duchess by the Duchess of York, potatoes, sweet potatoes, carrots, parsnips and onions are tossed in olive oil and seasoned with chicken stock, garlic, thyme, salt, and pepper. Spread the root vegetables in a single layer on the roasting pan with adequate spaces in between them so they roast properly. If the vegetables are too crowded in the pan, they will steam instead of roast.

Roasted root vegetables are very healthy and nutritious, packed with vitamins and minerals. They make a colorful and flavorful side dish to meats, seafood and fish dishes. They also make a delicious vegetarian fare and can be enjoyed on their own as a snack or appetizer in lieu of salad. Roasted root vegetables are especially ideal during the cold winter months for a hearty and warming dish that gives you energy and comfort. You can also include other root vegetables in this recipe aside form the ones mentioned here. Other root vegetables great for roasting include beets, celeriac or celery root, radish, turnip, and rutabaga. If you have a vegetable garden, this recipe is a great way to showcase all your root crops in one dish.

Ingredients: 1 tablespoon olive oil, ¾ lb. potatoes, 1 large sweet potato (cut into chunks), 4 carrots (cut into chunks), 2 parsnips (peeled and cut into chunks), 2 onions (cut into chunks), ½ cup chicken stock, 2 garlic cloves (minced), ½ teaspoon dried thyme leaves, ½ teaspoon sea salt, ¼ teaspoon freshly ground pepper

Preparation Instructions: Roasted Root Vegetables Recipe

Preheat the oven to 400 degrees F. Pour the oil into a roasting pan and heat the oil in the oven for 5 minutes. Add the potatoes, sweet potato, carrots, parsnips, and onions. In a small bowl stir together the stock, garlic, thyme, salt, and pepper. Pour this mixture over the vegetables, then toss to coat. Roast in the oven for 45 minutes, or until the vegetables are tender.

The vegetables might not cook at the same time so it is best if their sizes are about the same or uniform. You can cut larger pieces to have the same size as the smaller pieces of vegetables. Wash the vegetables well before roasting and pat them dry. Halfway through the roasting time, check on the vegetables to see how they are doing and toss them quickly, redistributing the pieces to make sure that they cook evenly.

Source: www.gourmandia.com

Easy Healthy Recipe: Citrus Fruit Soup and Orange Crisps

Citrus Fruit Soup and Orange CrispsA refreshing dessert or a bold starter, citrus fruit soup and orange crisps is a brilliant summer healthy recipes dish that will cool the head and invigorate the senses. Serve this to liven up a dinner party or brighten a gloomy day. In this recipe, a cold citrus salad of oranges and Clementine wedges easy healthy recipes are soaked in pear syrup and Grand Marnier and chilled until very cold. Crispy and thin orange biscuits are baked with orange juice, flour, butter, sugar, and almonds. The biscuits can be served warm along with the chilled citrus salad for a delightful contrast.

The vibrant orange color of this dish will immediately bring a bright feeling to your dinner table. When making this recipe, choose sweet and zesty oranges that belong to the sweet orange family. Some of the more common types include Valencias, navels, and blood oranges. Valencias are especially ideal for this recipe because they are juicy and have a good potent flavor. Mandarins are also ideal for this cold dessert. Clementines, a cross between mandarins and oranges, make a delicious citrus salad. You can also use a variety of oranges to make this dish for a better appreciation of subtle nuances, diverse textures and a spectrum of citrus flavors.

Ingredients: 3 oranges, 3 clementines, 1 bunch fresh mint, pear syrup, Grand Marnier, butter, flour, sugar, almonds, orange juice

Preparation Instructions: ???????????????????????????

Peel the oranges and the clementines. Separate the segments and place them in an airtight container. Add the pear syrup and Grand Marnier. Cool in the fridge for 2 to 3 hours. To prepare the orange crisps, mix butter, flour, sugar, almonds, and orange juice in a bowl using a whisk or hand blender until smooth. Refrigerate. Spread and mold mixture on a nonstick baking pan to obtain little biscuits after cooking. Space them about three inches apart. Bake for 5 to 6 minutes. Arrange the citrus fruits on a serving dish, along with the cooked biscuits and the mint and serve.

For best tasting orange biscuits use fresh orange juice, which you can buy in the supermarket or make at home. To make orange juice at home, all you need is a juicer. The best kinds of oranges, labeled as “juice oranges,” contain a lot of juice and have flavorful zest but is not ideal for eating out of hand or making into salads because they are often pulpy, seedy, and messy when sliced into segments. This recipe also calls for the use of peach syrup, which is easily available in groceries typically sold with canned peaches.

Source: www.gourmandia.com

Healthy Dessert Recipe: Cherry Cobbler

Cherry CobblerEasier to make than pie, cherry cobbler is an impressive dessert that is all the more delicious served with vanilla ice creams easy healthy recipes on top or on the side. All you need are a few simple ingredients, namely butter, all-purpose flour, granulated sugar, baking powder, milk, and pitted sour cherries. The tart cherries healthy recipes are sweetened by the sugar and make a perfect balance of sweet and sour. Golden brown, crisp, tender and aromatic, cherry cobbler is a fantastic dessert for the holidays and can also be enjoyed anytime of the year since it’s so simple to make.

As much as possible, use fresh cherries when making this recipe for a better favor and texture. This is a fun and easy recipe to make when cherries are in season. In general, there are two types of cherries: the sweet and the sour kind. Sweet cherries are in season from May to August while sour cherries start to blossom in June. Sour cherries, which are what is used in this recipe, are too tart to be eaten raw in most cases (but some people do enjoy them) and are normally cooked with sugar to make sweet desserts like pies, preserves, relishes, and cobblers. They have softer flesh and are more globular in form. There are also different varieties of sour cherries, one of the most popular of which is the Early Richmond variety. This is a bright red fruit that is available during the spring. Another popular variety is the Montmorency and the dark red Morello variety.

Ingredients: 1/2 cup butter, 1 cup + 1 tablespoon all-purpose flour, 1 cup + ¾ cup granulated sugar, 1 teaspoon baking powder, 1 cup milk, 2 cups pitted sour cherries

Preparation Instructions: Cherry Cobbler Recipe

Preheat the oven to 350 degrees F. Put the butter in a small microwave proof dish and microwave for a few seconds at a time until the butter is melted. Pour the butter into a 9 x 13 inch baking dish. In a medium mixing bowl, blend together 1 cup of flour, 1 cup of sugar, and the baking powder. Add the milk and stir. Pour the batter into the prepared baking dish. Do not stir. Place the cherries in a medium bowl. Toss with 3/4 cup of sugar and 1 tablespoon of flour. Spoon the cherry mixture over the batter. Do not stir. Bake for 50 to 60 minutes, or until golden brown and a toothpick inserted into the center of cobbler comes out clean.

Before making cherry cobbler and assembling the ingredients together, the cherries need to be pitted and prepared. Rinse the cherries gently but well with cold water and remove the stems. If you don’t have a cherry pitter, use a toothpick or paper clip to remove the stone. Insert the toothpick into the stem-end of the cherry right to the pit and twist around to pop it out.

Source: www.gourmandia.com