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

Easy Healthy Soup Recipe: Carrot and Pea Soup

Carrot and Pea Soup RecipeA very simple recipe that takes a few minutes to prepare and cook, carrots and pea soup easy healthy recipes are high in nutrition and flavor. This is perfect for warming you during the cold winter days or chilly nights but it also makes a refreshing soup during hotter seasons. All you need to make a satisfying and sumptuous soup easy appetizers are a few pantry staples including green peas, carrots, water, milk, butter, and salt and pepper to taste. This dish also makes a fabulous appetizer for lunch or dinner parties since it complements a wide range of main courses including steaks, roasts, grilled meats and seafood. This can also make a light and healthy meal served with some crusty bread. Make this for a family or friend to make them feel better if they are ill or feeling down.

Before making carrot and peas soup, you need to shell and mash the green peas and wash and slice the carrots. Fresh peas need to be blenched or steamed before they can be mashed or pureed. You can mash the peas manually using a fork or you can puree them in the blender. If you can’t find fresh peas in your local grocery or if they are not in season, you can also make this recipe with canned or frozen peas. Canned peas are soaked in a liquid solution and are already soft enough to bee mashed straight out of the can, with the liquid drained off. In most cases, however, frozen peas are a lot more flavorful and retain much more of their nutrients than the canned varieties. When thawed, they can taste fresh and delicious. If you are using frozen peas, thaw them for a few hours in the refrigerator and blanched in hot water before mashing.

Ingredients: 2 grms. green peas, shelled and mashed, 2 medium carrots, washed and sliced, 5 cups water, 1 cup milk, scalded, 2 tablespoons butter, Seasonings to taste

Preparation Instructions:Carrot and Pea Soup2

In a large bowl add the ingredients in the given order and allow it to boil. Once it starts boiling simmer and let it cook for about 30 minutes with the lid on. Allow it to cool and serve warm in a soup bowl.

You can serve this soup chunky or you can puree the whole for a smooth and creamy carrot and pea soup. Use a hand blender or immersion blender to puree the soup, or puree it in batches using a regular blender.

Source: www.gourmandia.com

Easy Healthy Recipe: Crayfish and Prawn Salad with Butterbeans

Crayfish and Prawn Salad with ButterbeansA fresh and unusual take on salad, Langoustine tail salad with white beans has no salad greens in it.  The dominant color of gourmet easy healthy recipes dish is a rosy pink from the vinaigrette bisque. Diced tomatoes give it a red hue while sprinkled diced carrots give it orange highlights. The white beans dressed in mayonnaise provide a creamy complement, while the trickle of truffles and a spattering of chives complete the luscious easy desserts presentation. This is a rare starter that can be made even more phenomenal if served with a glorious glass of Sancerre or Chablis.

Chef Jean Andre Charial makes a splendid sauce out of the shells and heads of the Langoustine to add to the vinaigrette made of red cherry vinegar and olive oil. Unlike most salads where the salad dressing is only drizzled on the dish, the vegetables and meat are swimming in a generous amount of pink langoustine-vinaigrette dressing in this case. Instead of mixing all the ingredients together, the diced tomatoes dressed in olive oil are layered with the cooked white beans dressed in mayonnaise so that their flavors and textures remain distinct with every bite. The juicy flesh of the langoustine tails fried in olive oil absorb the flavors of the langoustine bisque vinaigrette providing an out-of-the-ordinary gustatory pleasure.

Ingredients: 1 bunch basil, ½ lb. carrots, 2 tomatoes, 12 prawns, 2 oz. pine nuts, 2/3 oz. truffles, 3 2/3 lbs. butterbeans, mayonnaise with a shallot

Court bouillon: 1/3 lb. celery, ½ lb. carrots, 1 garlic head, 1 onion, thyme, laurel, pepper, salt

Vinaigrette: 3 tablespoons rapeseed oil, 1 tablespoon mustard, 3 tablespoons Xeres vinegar, salt, pepper, 3 spoons olive oil, 5/6 cups crayfish reduction

Preparation Instructions: Crayfish and Prawn Salad with Butterbeans2

Separate the body of the Langoustine from the tails and take off the shells. Set the meat aside and crush the shells with a pounder or pestle to release its flavors. Cook the crushed head and shells on a saucepan with a little drop of olive oil. Add the vegetables: carrots, onions, and leaks. Add local/Provencal red wine, fish stock, and cook for half an hour. When the sauce is reduced, pour through a strainer on a bowl. This liquid will be used for making the salad dressing. Make Vinaigrette with cherry vinegar and olive oil (one spoon of vinegar for three spoons of olive oil). Mix the dressing with the langoustine juice and season with salt and pepper. Dress the diced tomatoes with olive oil and set aside. Dress the white beans with mayonnaise and shallots and set aside. Fry the langoustine tails in olive oil and place on napkin or paper for oils to be absorbed. Arrange on a plate. Use circular mold to make a layer of the tomato, followed by the beans, and a piece of langoustine on top. Pour sauce around the dish and place bits of the remaining langoustine around. Sprinkle truffles and decorate with diced carrots and chives.

Also known as Dublin bay prawn or Norway lobster, and sometimes Scampi, langoustine is a popular crustacean in Europe but not widely consumed in the United States.  Its body shape is similar to the lobster but is slimmer in size. If langoustine is not available, you can still make this recipe and substitute with other seafood such as lobster, crayfish or prawns. You can also substitute white beans with other legumes such as butterbeans, cannellini, or navy beans.

Source: www.gourmandia.com

Easy Healthy Recipe: Veal Chops with Bananas and Carrots Baked

Veal Chops with Bananas and Carrots Baked RecipeMake succulent and tender veal chops easy healthy recipes with little extra special with the addition of bananas and carrots and seasoned with butter for a luxurious flavor. In this healthy dinner recipe, all the ingredients are mixed together and baked in the oven for less than 30 minutes, creating a quick and scrumptious meal for the whole family in no time. This also makes a gorgeous presentation if you have guests coming over for dinner. Serve this with hot rice or potatoes and a good bottle of Cabernet Sauvignon, Pinot Noir, Malbec, Bordeaux or Hermitage.

The natural sweetness of bananas and carrots enhance the delicate flavor of veal chops and make for a colorful and unforgettable dish. Veal chops are very tender meat that is simple and quick to cook. Baking veal in the oven helps preserve the natural flavors of the meat and keep them juicy and tender. Before cooking the veal chops, allow it to come to room temperature. If it is frozen, it is best to thaw it in the refrigerator overnight and then take it out of the refrigerator at least an hour before cooking so it can warm up. The whole time, make sure that the veal is covered with wax paper or plastic wrap to keep insects out and to protect it from the elements.

Ingredients: 6 veal chops, 3 bananas, peeled and sliced thick, 2 medium carrots, peeled, sliced, 3 tablespoons melted butter, Seasonings to taste

Preparation Instructions: Veal Chops with Bananas and Carrots Baked Recipe2

Place the veal chops in a large bowl. Cover with butter and season with salt and pepper. Add the sliced bananas and carrots and distribute evenly. Transfer in a greased baking tray and allow it to bake in a preheated oven for about 20-25 minutes at 350 degree F. Serve hot with cooked rice.

Brush the veal with the butter, coating all sides to keep it moist and juicy as it cooks. Like steak, veal chops can be enjoyed medium rare, medium, or well done. Some people prefer their veal chops pink while others like it completely cooked. Use a meat thermometer to determine the doneness of the meat. Medium rare veal chops should have an internal temperature of 130 to 135 degrees F. Medium veal chops will have an internal temperature or 140 to 145 while medium well will be around 150 to 155.

Source: www.gourmandia.com

Healthy Corn Recipe: Corn Cakes

Corn CakesOne of the easy healthy recipes that makes a scrumptious snack, side dish or easy appetizers, corn cakes is fried until golden and served with a delicious sour cream dip flavored with cilantro. This is a Mexican-inspired recipe that can also be served with salsa or guacamole. You can also have corn cakes for breakfast, smeared with butter and corn syrup, in lieu of pancakes. Adapted from Cooking For Friends, corn cakes also make a fun and awesome party food.

Made from simple ingredients, the batter consists of yellow cornmeal, baking powder, granulated sugar, whole kernel corn, water, skim milk, egg, and dried chives. The flour, baking powder, and the sugar are mixed separately to make sure they are evenly distributed. Hot boiling water is added to the yellow cornmeal to make the base for the batter and mixed until it is nice and smooth. The other moist ingredients, namely the eggs, kernel corn, and milk as well as the chives are added to the batter and stirred. It is important that when you add the flour mixture to the moist batter, you only mix it just until all the flour is moistened. Do not over mix the batter when you have added the flour mixture or the dough will be dense as opposed to light, fluffy and airy. A bit of lumps is desirable. This incorporates air into the cakes as it fries and cooks so that it is crunchy on the outside and tender inside.

Ingredients: 2 tbsp. flour, 1 1/2 tsp. baking powder, 1 tsp. granulated sugar, Boiling water, 1 cup yellow cornmeal, 1/4 cup skim milk, 1/2 cup frozen whole kernel corn, 1 egg, slightly beaten, 1 tsp. dried chives, 3 tbsp. olive oil, 1/2 tsp. dried cilantro, 1/3 cup fat-free sour cream

Preparation Instructions: Corn Cakes2

In a small bowl, mix together flour, baking powder and sugar. Set aside. In a medium-size mixing bowl, add enough boiling water to the cornmeal to make a stiff batter. Add milk, stirring until smooth. Add corn, egg and chives. Add flour mixture; stir until flour is just moistened. Heat 2 tbsp. of the oil in a medium-size skillet over medium heat. Drop cornmeal batter into oil by rounded teaspoons. Cook for 2 minutes, then turn. Cook another 1-2 minutes, until both sides are brown. Transfer cooked cakes to a serving dish, using paper towel to drain excess oil. Continue cooking cakes until batter is gone, adding more oil if needed. Stir the cilantro into the sour cream and serve with the cakes.

Corn cakes are especially wonderful served with Mexican dishes and make a stellar starter for a Mexican-themed meal. It also works with Asian dishes, particularly Indian food. This corn cake recipe is quick and easy to prepare so you can make it at the last minute. Alternatively, you can add cilantro to the batter and use chives for the sour cream instead of the other way around.

Source: www.gourmandia.com

Healthy Banana Recipe: Banana Pancakes

Banana PancakesNutritious and delicious breakfast healthy recipes, this recipe for banana pancakes includes wheat germ, which is a concentrated source of essential nutrients like folic acid, thiamin, phosphorus, magnesium, and zinc, as well as essential fatty acids, and a good source of fiber. It also gives the banana pancakes a nice texture and a beautiful color. You can eat a big stack of these and make breakfast as heavenly as dessert, with little guilt. Top with honey for a healthy way to start the day, or some whipped cream for something more indulgent.

Use ripe bananas that are sweet and easy healthy recipes to mash when making banana pancakes. You can use a non-stick griddle to cook pancakes and omit the oil for a healthier version. Regardless, you can use olive oil, which is a healthy kind of oil that contains important nutrients. It is important to mix the dry ingredients and the wet ingredients separately at first and then gradually incorporate them together Break up the lumps by sifting the flour and other dry ingredients and then use whisk to mix together the eggs and the other wet ingredients.

Ingredients: 1 cup all-purpose flour, ½ cup wheat germ, 1 teaspoon baking powder, ½ teaspoon salt, 2 eggs (well beaten), 1 ½ cups milk, ½ cup mashed bananas (about 1 large banana)

Preparation Instructions: Banana Pancakes 2

In a mixing bowl, blend the flour, wheat germ, baking powder, and salt. In a separate bowl, combine the eggs, milk, and bananas. Add the flour mixture, a little at a time, to the egg mixture, until just blended. Heat a skillet or griddle and spray with olive oil. Pour 1/3 cup of the batter into the prepared skillet and cook until the edges are golden and the top is bubbly. Turn with a spatula and cook the opposite side until golden.

When combining the dry and the wet ingredients, stir them gently together just enough to moisten the dry ingredients. Do not over-mix the batter or it will result in tough pancakes. The more you mix, the tougher the gluten becomes so a few lumps in the batter are okay and even desirable. When cooked, it will produce airy pockets that make the pancakes nice and fluffy. You can mix the better and let it rest in the refrigerator overnight so that you can instantly whip it up come breakfast time. This also allows the gluten to relax and let the baking powder form bubbles in the butter, which will result in tender, light and airy pancakes.

Source: www.gourmandia.com