Easy Healthy Recipe: Carrot and Peas Sandwich Recipe

Carrot and Peas Sandwich RecipeA simple and nutritious sandwich that can be whipped up in a few minutes, carrot and peas sandwich makes a delicious snack and satisfying breakfast easy healthy recipes. All you need to make this recipe is carrots, peas, mayonnaise, wheat bread, and salt and pepper to taste. If you don’t like mayonnaise, you can also use whipped cream as a condiment for healthy recipes. Horseradish, mustard or sour cream also works.

Before assembling the sandwich, the carrots need to be peeled and grated and the peas need to be shelled and cooked. The skin of the carrots contain a lot of nutrients so if you want to benefit from these, you may opt not to peel the carrots, just grate them after washing them thoroughly. Carrots may have dirt and dust on their skin. Use a soft kitchen brush to gently clean the skin of the carrots and wash them well in a basin of cold water. Pat them dry and slice the top and tip of the carrots and peel if you wish or grate them using a vegetable grater or food processor. If you don’t have a grater, you can also slice the carrots matchbox thin or julienne-style. The crunchy carrots go really well with the soft and tender peas. Both are delicately sweet and make an interesting sandwich. The mayonnaise harmonizes the two vegetables and a dash of salt and pepper perfects the sandwich snack.

Ingredients: 100gms grated medium carrot, 100gms cooked peas (drain out water completely and mash slightly), 2 tablespoon Mayonnaise or whipped cream, 2 slices of whole wheat bread, Salt and pepper to taste

Preparation Instructions: Carrot and Peas Sandwich Recipe2

In a bowl add carrots, cooked peas, and mayonnaise and mix well. Add seasoning to taste and stir well. Spread on slices of bread to create sandwiches and serve at room temperature. You can also grill these sandwiches if you like.

Use fresh peas for superior flavor. Fresh peas are often sold in their pods. Before cooking the peas, pull out the string and split the pods to reveal the peas and place the peas in a colander. Wash well yet gently under cold running water and cook in boiling water for two to three minutes or until tender. Do not overcook the peas or they will lose their color and become too mushy.

Source: www.gourmandia.com

Healthy Banana Recipe: Banana Rhubarb Muffins

Banana Rhubarb MuffinsAdd a rich color and exquisite taste to banana muffins easy healthy recipes by adding rhubarb, a vegetable that is most often used as a fruit and added to pies, cakes, and made into sauce, jams, jellies, and desserts. The delicate sweetness of bananas and the robust aggression of the rhubarb make a surprisingly delightful and quite a nutritious combination. Use sweet ripe bananas and look for rhubarb with crisp and firm stalks with a vivid red color. Avoid rhubarb with stems that are stringing or decaying at the ends. Stringy rhubarb are tough and don’t make ideal easy desserts ingredient.

While rhubarb is technically a vegetable, it is often prepared as a fruit and served the same way as a fruit especially in English cooking where it is popular. Also known as a “pie plant,” rhubarb is often used as a pie filling although it is not uncommon to use it as an ingredient for making luscious-tasting muffins. Rhubarb combines well with strawberries, cranberries, apples, and raspberries. It is also perfect mixed with bananas such as in this recipe. It can also be used in savory dishes and added to or served with meats and fish.

Ingredients: 2 egg whites, 2/3 cup skim milk, 1/4 cups vegetable oil, 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup granulated sugar, 1/2 cup mashed banana, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, 2/3 cup chopped fresh or frozen and thawed rhubarb

Preparation Instructions: Banana Rhubarb Muffins2

Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick oil spray or line cupcake papers. In a mixing bowl, beat the egg whites until frothy. Add the milk and oil. Add the flours, sugar, banana, baking powder, salt, and nutmeg, stirring until just moist. The batter will be lumpy. Gently fold in the rhubarb. Pour the batter into the muffin tin, coming nearly to the top of each cup. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cook 5 minutes in the pan, then remove and cool completely on a wire rack.

The leaves of the rhubarb plant are poisonous. So it is crucial to remove the leaves from the stalk and discard them. When storing rhubarb in the refrigerator, however, leave the leaves on the rhubarb as they help keep the stem fresh. Rhubarb does not store well, however, and can be kept only a few days in the refrigerator before they start wilting. There are two types of rhubarb: hothouse rhubarb, which has pink to light colored stalks and yellow leaves with a milder taste and less stringy; the other one is field-grown rhubarb, which has green leaves, deep red stalks, and a more intense flavor.

Source: www.gourmandia.com