Showing posts with label vegetarian recipes. Show all posts
Showing posts with label vegetarian recipes. Show all posts

Tuesday, 22 September 2009

Low Carb Recipes - Tastiest Low Carb Recipes

By Jenny Banks

A low carbohydrate diet means taking fewer carbohydrates. In such a diet, the intake of proteins and certain fats is increased and foods that have high content of carbohydrates are excluded. Foods such as Pasta, Noodles, Rice, and Desserts are high in carbs. In the 1990s Dr. Atkins started the high-protein and low-carb diet.

Some recommended low-carb recipes are as follows:

Spinach with spices

Ingredients

  • 2 pounds Spinach
  • 2 cloves garlic
  • 2 cloves
  • Half tablespoon white butter
  • A few fenugreek seeds
  • One stick cinnamon
  • Few seeds of crushed black pepper
  • Salt to taste
Method
Wash and finely chop spinach leaves. Add butter into a pan. Add fenugreek seeds, cloves, garlic, cinnamon, crushed pepper and stir for 2 minutes. Then add spinach and salt and cook on low heat for about 20 minutes.

Baked Fish

Ingredients
  • One pound fillet of fish
  • Salt to taste
  • Black Pepper
  • One teaspoon Olive Oil
  • One tablespoon lemon juice
Method
Marinate fish in olive oil and lemon juice. Add salt and black pepper. Take a baking dish and bake fish for 6 minutes.

Lemon Chicken

Ingredients
  • 2 breasts of chicken
  • 2 teaspoons ginger-garlic paste
  • One teaspoon Tomato puree
  • One teaspoon lemon juice
  • One tablespoon olive oil
  • Salt and black pepper to taste
Method
Marinate chicken breasts in all the above ingredients. Take a baking dish and bake chicken for 10-15 minutes. Garnish with coriander leaves.

The above recipes have low caloric value and are high in proteins. These can be accompanied with multi-grain or wheat bread and can be included as the main course of a meal. Caution should be taken not to be on extended duration of low-carb -diet as carbohydrates give energy. If people are in jobs that require high physical activity it is essential to have carbohydrates included in their meals. People with low physical activity can be on extended duration of low-carb diets.

Oprah is getting slimmer and healthier, Now its your turn to get the Dynamic Duo! To know more Click Here --> Free Weight Loss Trial. What is required is to naturally increase the metabolism rate for sustained and effective weight loss. Try this wonderful Herbal product absolutely FREE. We would be QUITE surprised if you don't lose 10 Pounds in the TRIAL period. Click here ---> http://www.HealthyFatloss.org
FREE offers are for a limited time only, so get yours today.
Article Source: http://EzineArticles.com/?expert=Jenny_Banks

You might also like these recipes

Read more...
In Categories: , , ,

Thursday, 10 September 2009

Spicy Veggie Pasta With Cashews

This recipe is quick to make (approx. 30 minutes) and so delicious that your family will love it. It’s low in fat, sugar free, and packed with vegetables and whole grain.

Ingredients

  • 200 g whole wheat pasta
  • 4 tbsp. rape-seed oil
  • 3 red chili, chopped (or 1 tsp. crushed chili)
  • 1 small onion, chopped
  • 80 g cashew nuts (plain or with chili flavor)
  • 2 red and 1 yellow pepper, thinly sliced
  • 150 g green beans (fresh or canned), cut into 2 cm long pieces
  • 1 tin sweet corn (240 g)
Steps
  1. Cook the pasta in boiling water. Check the cooking instructions on the label, as cooking times may differ from “normal” pasta.
  2. In the meantime, chop the onions and chili.
  3. Heat the oil in a pan, fry the onions and chili for about 3 minutes, occasionally stirring. Then add the cashews and fry for another minute.
  4. Add the pepper and beans and stir-fry for about 5-10 minutes until the vegetables are soft. Then add the corn, mix everything well and leave on the stove until the corn is hot.
  5. Drain the pasta and serve it with the veggies.
Serves 4.

You might also like these recipes

Read more...
In Categories: , , , ,

Thursday, 3 September 2009

Low Fat Recipe - Vegetable and Tomato Risotto - 260 Calories

By Bernice Eker

Low fat vegetable and tomato risotto is a quick, easy and delicious recipe for people on a weight loss diet and a budget. This delicious dish serves two people and only has 260 calories and 3.1g of fat per serving. It takes five minutes to prepare the ingredients and less than twenty minutes cooking time thereby giving you a delicious low fat, low calorie meal in under half an hour. It's ideal for those people who have limited time or who don't enjoy cooking.

Gather together your ingredients so that you are ready to mix everything into a pan quickly and easily.

Ingredients required:

  • 100g risotto rice (uncooked)
  • 100g concentrated tomato (either tinned tomato or use slightly less tomato puree)
  • 100g cleaned fresh baby vegetables (you can buy these readily prepared these days)
  • One very small sliced red chili (not necessary if you don't like spicy food)
  • One clove of garlic
  • One finely chopped medium red onion
  • Vegetable stock cube dissolved in 750ml of warm water
  • Parmesan cheese to garnish
  • Salt and black pepper
Prepare your work surface and pre-heat a large non-stick frying pan.

Into the frying pan, dry fry the onion and garlic until soft in texture and almost transparent in color. Add in the uncooked rice and sliced chili and continually stir to soak up any juices from the onion for a few seconds.

Stir in the concentrated tomato.

Gradually add in the vegetable stock, allowing for the stock to be absorbed by the rice before adding more until all of the stock has been added to the pan.

Lastly, add to the pan the baby vegetables and allow to simmer but stir regularly until the vegetables are to your liking. If you prefer particularly well done soft vegetables, turn the heat down and cover the pan to trap in the steam and retain the goodness in the vegetables.

Divide between two dishes and serve piping hot with a fresh mixed salad. Garnish with grated parmesan cheese and salt and black pepper.

There are many good quality calorie counting recipes out there but few of them are quick and easy to prepare, cost very little and are low in fat. Vegetable and tomato risotto fulfils all of these requirements and is an excellent choice of meal for those people searching for weight loss recipes. Used weekly as part of your calorie controlled diet, this meal will satisfy your stomach and your taste buds.

For more tips on losing weight and reviews on diet guides visit: http://www.WeightLoss2.com Article Source: http://EzineArticles.com/?expert=Bernice_Eker

You might also like these recipes

Read more...
In Categories: , , ,

Tuesday, 25 August 2009

Baked Semolina Pudding With Cherries And Almonds

This delicious, fruity and sweet recipe can be both a main course and a dessert. You can make it with any type of fruit, fresh or canned. It takes its time in the oven to bake but it’s fairly quick to prepare, making it perfect for days when you’re at home and still too busy to cook.

Ingredients

  • 1 l low-fat milk
  • ¼ tsp. salt
  • 1 tsp. vanilla essence
  • 200 g semolina
  • 50 g soft margarine
  • 75 g brown sugar
  • 4 eggs, separated
  • 50 g raisins
  • 30 g almond flakes or chopped almonds
  • 800 g pitted cherries in fruit juice
  • 20 g margarine, extra
Steps
  1. Preheat the oven for 200°C.
  2. Add salt and vanilla essence to the milk and bring it to boil. Stir in the semolina, reduce the heat and allow swelling for about 10 minutes, continuously stirring to avoid burning. Then remove the pudding from the stove and allow cooling down a bit.
  3. Slightly grease an ovenproof dish with margarine.
  4. Mix margarine, sugar and egg yolks in a large bowl until the mixture is creamy. Then stir it under the semolina pudding. Add raisins and almond flakes as well and mix thoroughly. Beat the egg whites until firm and mix it in the pudding.
  5. Fill half of the pudding into the ovenproof dish, spread the cherries on top and cover with the rest of the pudding. Distribute small pieces of the extra margarine over the pudding.
  6. Bake for 40 minutes until the pudding is slightly brown. Serve immediately.
Serves 4 when used as main dish. Makes 8 portions for a dessert.

Tips
  • Use any other fruit instead of the cherries. You can also mix fruits. I like fruit in fruit juice because it contains less sugar, but canned fruit in syrup works just as well for the recipe.
  • Replace the raisins with other dried fruit if you feel that would match better with the fresh fruit you are using, or simply because you prefer apricots, for example.
  • You can also use hazelnuts, walnuts or pecans instead of the almonds.
You might also like these recipes

Read more...
In Categories: , ,

Tuesday, 18 August 2009

Butternut With Green Pepper And Raisins

A tasty vegetarian recipe, low in fat, without any sugar added. The fruits give it a very interesting sweetish and fruity taste that you will enjoy.

Ingredients

  • 750 g butternut, peeled and cut into 2cm cubes
  • 2 tbsp. olive oil
  • 1 ½ red onions, sliced
  • 1 tsp. ground cinnamon
  • 1 green pepper, chopped
  • 90 g raisins
  • 90 g apricot jam
  • 90 ml orange or mango juice
  • salt and pepper to taste
Steps
  1. Cook the butternut in boiling water for 10-15 minutes until it is just soft. Drain and set aside.
  2. In the meantime, heat the oil in a large pan and fry the onions until golden. Add the remaining ingredients and bring to boil. Reduce the heat and allow simmering for about 5 minutes until the sauce has reduced to half of the original amount.
  3. Carefully stir in the butternut. Season with salt and pepper and serve with cooked rice.
Serves 4.

Tip
This butternut recipe also tastes delicious with fish or chicken. Simply divide the amount of ingredients in 1,5.

You might also like these recipes

Read more...
In Categories: ,

Thursday, 13 August 2009

Carrot Lasagna

Lasagna does not always need to be tomatoes and minced meat. Try this tasty fat-reduced version of a delicious vegetarian recipe!

Ingredients

  • 50 g margarine
  • 60 g flour
  • 1 l low-fat milk
  • 50 g low-fat cheese, grated
  • 4 eggs, lightly beaten
  • 1 tsp. salt
  • ½ tsp. cayenne pepper
  • 750 g carrots, peeled and grated
  • 250 g lasagna, uncooked
  • 100 g low-fat cheese, grated
Steps
  1. Preheat the oven on 150°C. Slightly grease a rectangle ovenproof dish.
  2. Melt the margarine in a pot and mix in the flour. Stir for a few minutes until golden. Then gradually add the milk, frequently stirring until the mixture is smooth.
  3. Bring to boil and allow cooking until the sauce thickens, continuously stirring. Remove from the heat and mix in the cheese. Allow to cool down a bit before stirring in the eggs. Season with salt and cayenne pepper and mix in the grated carrots.
  4. Pour one third of the sauce into the ovenproof dish and cover with a layer of pasta. Continue until pasta and sauce have been used up. The last layer must be sauce. Sprinkle cheese on top and bake for 40 minutes until golden.
  5. Take out of the oven, cover and allow standing for 15 minutes before serving (it’s easier to cut).
Serves 4.

Tip
This dish is great for freezer cooking. Simply make a double recipe and freeze the rest for another day later in the month. You may then want to invest in an electric grater so that you can have the carrots grated quickly and with little effort.

You might also like these recipes

Read more...
In Categories: , ,

Thursday, 23 July 2009

Quick Pasta With Tomato And Chick Pea Sauce

Are you tired of eating the same pasta and tomato sauce over and over again, but this is simply great if you don’t have time? Try this recipe that adds some chick peas to the standard version without taking longer to make!

Ingredients

  • 350 g pasta
  • 3 tbsp. olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, crushed
  • 1 can peeled chopped tomatoes (about 440g)
  • 2 cans chick peas, drained
  • 2 bay leaves
  • 2 tbsp. ground oregano
  • 2 tbsp. lemon juice
  • 50 g low-fat cheese, grated
  • freshly ground black pepper to taste
Steps
  1. Bring a large pot of water to boil and add the pasta. Cook it for about 15 minutes until tender, then drain.
  2. In the meantime, heat the olive oil in a pot and fry the onions and garlic until slightly brown.
  3. Add tomatoes, chick peas and bay leaves and allow simmering for about 10 minutes.
  4. Remove the bay leaves. Add oregano, lemon juice, cheese and pepper and mix well.
  5. Pour the sauce over the pasta and serve.
Serves 4.

You might also like these recipes

Read more...
In Categories: , , ,

Thursday, 16 July 2009

Quick Pasta With Spinach And Chili

A really quick pasta recipe that won’t take you more than half an hour. It’s a great alternative to the thousands of pasta-and-tomato-sauce or pasta-and-herbs recipes you find everywhere.

Ingredients

  • 400 g pasta
  • 500 g deep frozen spinach
  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 1 tsp. crushed chili
  • 1 tbsp. lemon juice
  • 1 tsp. salt
Steps
  1. Cook the pasta for about 10 minutes in boiling water. Prepare the spinach according to the instructions on the packet. Most likely it will be thawed by placing it into boiling water for 2-3 minutes.
  2. Whilst the pasta is cooking, heat the oil in a pan and briefly roast the onion until it’s golden.
  3. Add the spinach and stir-fry for 2-3 minutes. Add lemon juice and salt.
  4. Drain the pasta, mix it with the spinach mixture and serve.
Serves 4.

Tip
I’m using deep frozen spinach because it goes quicker. If you want to use fresh spinach, you need to chop it or cut it into slices.

You might also like these recipes

Read more...
In Categories: , , ,

Thursday, 9 July 2009

Muffins With Carrot And Walnut Raita

Raitas are asian yoghurt dishes with vegetables or herbs. Here is a fat-reduced version of one of my favourites:

Ingredients

  • 35 g walnuts, chopped
  • 40 g raisins
  • 2 carrots, grated
  • 185 g low-fat yoghurt (plain)
  • 1 tsp. ground cardamom
  • 1 tsp. ground cumin
  • ¼ tsp. red curry powder or cayenne pepper
Steps
  1. Mix walnuts and raisins and set a few teaspoons aside for decoration.
  2. Mix all remaining ingredients thoroughly in a bowl.
  3. Cut 4 whole grain muffins in half, spread a teaspoon of the raita on each half and decorate it with the walnut-raisin-mixture.
  4. Store the remaining raita in the fridge in a closed container and use it up within a few days.
Tip
Alternately, you can serve the raita with whole grain rolls, break a piece of roll off and dip it the raita.

You might also like these recipes

Read more...
In Categories: , , ,

Thursday, 25 June 2009

Pumpkin Soup

A delicious filling soup that warms your heart. Serve it with French bread loaf or whole grain rolls.

Ingredients

  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 kg butternut pumpkin, sliced
  • 500 g potatoes, sliced
  • 1 l vegetable stock
  • 200 ml low-fat milk
  • 1 tsp. each salt and pepper
  • a pinch of nutmeg
Steps
  1. Heat the olive oil in a large pot and briefly roast the onions and garlic until golden.
  2. Add the butternut, potatoes and vegetable stock, cover partially and allow to simmer on moderate heat for about 15 to 20 minutes until the vegetables are soft.
  3. Add milk and spices and blend with an immersion blender until smooth.
  4. Serve immediately.
Tip
My original recipe uses cream instead of low-fat milk, which makes the soup thicker and creamier. Feel free to go the traditional way, I simply replaced it here to reduce the fat and make the recipe healthier. But if you don’t need to count calories, the cream is not going to harm you. After all, you deserve a bit of luxury every now and then…

You might also like these recipes

Read more...
In Categories: , ,

Thursday, 18 June 2009

Quick Pepper And Olive Salad With Feta

This is an ultra quick starter that looks impressing. You can also use it as a side dish, for example with meat and potatoes, or double the recipe and serve it with pasta as a vegetarian main course which is especially nice on a hot summer day.

Ingredients

  • 1 large yellow, red and green pepper, sliced thinly
  • 1 tsp. olive oil
  • 2 tbsp. pickled green pepper corns
  • 150 g pickled green olives
  • 120 g low-fat feta cheese, diced
  • 2 tsp. thyme
  • 1 tbsp. red wine vinegar
  • some leaves of lettuce or another green salad
Steps
  1. Mix peppers, oil, pepper corns, olives and feta in a large bowl.
  2. Add thyme and vinegar and mix well.
  3. Serve the pepper and olive salad on a layer of lettuce.
Serves 4-6.

You might also like these recipes

Read more...
In Categories: , , ,

Tuesday, 19 May 2009

Colorful Pasta With Feta Cheese

If you love veggies and pasta, you will certainly enjoy this vegetarian recipe with lots of colorful vegetables in it.

Ingredients

  • 400 g pasta
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 red peppers, cut into big pieces
  • 2 yellow peppers, cut into big pieces
  • 1 big marrow, cut into thin slices
  • 500 g fresh mushrooms, sliced
  • 200 g feta cheese (plain or with your favorite flavor, I prefer the black pepper flavor)
  • Salt, freshly ground black pepper and thyme to taste
Steps
  1. Cook the pasta in plenty of boiling salt water. Precooking the water with the kettle can safe you some time.
  2. Whilst the pasta is cooking, chop the onions and garlic. Cut the peppers in big pieces. Wash and slice the marrow and mushrooms.
  3. Heat a bit of olive in a pan, add onions and garlic and stir-fry until golden.
  4. Add the pepper and stir for about 5 minutes. Then add mushrooms and marrows, reduce the heat a bit and stir for another 5-10 minutes until all veggies are soft.
  5. In the meantime, cut the feta into small cubes.
  6. Take the veggies of the stove, add the feta and mix carefully. Season with oreganum, salt and pepper. Serve with the pasta.
Serves 4.

You might also like these recipes

Read more...
In Categories: ,

Quick and Easy Noodles With Tomato Sauce

By Frank Ernhart

Having trouble making the time to cook meals in your own kitchen? Many are tempted to buy ready prepared frozen dinners. Many contain highly processed foods with very little vitamin and enzyme content because of the processing. These foods may also contain too much and the wrong kinds of fats. Additives added to increase shelf life and improve appearance may be harmful from a health standpoint.. Most health advisors recommend staying away from highly processed foods.

Using some of the same techniques used by professional chefs, you too, can learn to cook foods that are both fresh and healthy. In this series you will learn several quick and easy recipes and techniques. These should benefit you not only in time, but also in your overall health.

This recipe is for a simple Italian tomato sauce that can be drizzled over noodles The noodles, which take 6-8 minutes depending on how soft you like them. Put 2 cps of dry egg noodles into a quart or more of boiling salted water and 1/2 tsp or so of olive oil to keep the noodles from sticking together. Once that is started start the Italian tomato sauce as shown below:

Ingredients

  • 1 tbsp olive oil
  • 1/4 cp water
  • 1 clove garlic, minced
  • 1 tbsp chopped onion
  • 1/2 tsp basil (dry)
  • 1/2 tsp oregano(dry)
  • 1/2 tsp sugar
  • 1/2 cp diced tomatoes (canned or fresh)
  • salt and pepper to taste
Instructions
  1. Saute' onions until translucent, then add garlic an cook 1 minute more.
  2. Add other ingredients, mixing well.
  3. Bring to a boil, then simmer for 15 minutes, to reduce and thicken
Place the noodles on a plate and drizzle the sauce over them. Hope you like it!

About the author
The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart

You might also like these recipes

Read more...
In Categories: , , ,

Mexican Oven-baked Pasta

Who could resist an oven-baked dish, covered with cheese and grilled? This vegetarian one is very easy to make and tastes absolutely fantastic!

Ingredients

  • 200 g pasta
  • 2 green peppers
  • 2 tins chopped peeled tomatoes
  • 1 tbsp. red wine vinegar
  • 1 tsp. sugar
  • ½ tsp. crushed chili
  • 2 tins sweet corn, whole kernel
  • 150 g grated cheddar
  • Optional (if you don’t need to watch fat or this is a once in a while dish): 250 g sour cream (alternately you can use low-fat smooth cottage cheese)
Steps
  1. Preheat the oven on 160°.
  2. Cook the pasta. Whilst it's cooking, chop the peppers and drain the sweet corn. Heat a little bit of oil in a pan and stir-fry the pepper for 5 minutes. In the meantime, grate the cheese.
  3. Add tomatoes, vinegar, sugar and chili to the peppers. Allow cooking for about 6 minutes until the liquid has evaporated. Then add the sweet corn and heat it up.
  4. Mix the sauce with the pasta in fill into an ovenproof dish. Spread sour cream or cottage cheese over it and top with grated cheese. Grill in the oven for about 5 minutes until the cheese is melted and golden.
Serves 4.

You might also like these recipes

Read more...
In Categories: , ,

Quick and Easy #1 Noodles With Lemon Onion Sauce

By Frank Ernhart

With your hectic schedule it's may seem difficult if not impossible to prepare foods in your own kitchen. The temptation is to buy ready prepared frozen dinners. Many of these contain highly processed ingredients, and therefore may not contain the vitamins and enzymes needed by your body. Many also contain too much and the wrong kinds of fats and also additives designed to increase shelf life and improve appearance. Most health advisors recommend staying away from highly processed foods.

Restaurant chefs have the same problem as you in that they must prepare the food quickly. The difference is that most chefs have been trained to prepare foods quickly from fresh ingredients.
You too, can learn to cook foods that are both fresh and healthy, by using some of the same tricks used by the pro's. In this series you will learn several quick and easy recipes and techniques. These should benefit you not only in time, but also in your overall health.

The first recipe is a simple pasta sauce that can be prepared in less time than it takes to boil the pasta itself Just throw the pasta into boiling salted water with a little olive oil, and allow it to cook (usually 6-8 minutes depending on your preference for softness). While the pasta is cooking, prepare the sauce, then when the pasta is done, add the sauce and toss it to mix, and serve it.

Ingredients

  • 2 cups of dried noodles
  • 1 tbsp onion, minced
  • 1 clove garlic, minced
  • 1 tbsp lemon or lime juice
  • salt & pepper to taste
  • 1 tbsp olive oil
Instructions
  1. Add the noodles to boiling salted water with a little olive oil added
  2. Add the olive oil to a small saucepan or skillet, and sauté' the onion and garlic
  3. at medium heat until the onion is translucent (not yellow or brown).
  4. Deglaze the pan by adding the lemon or lime juice, then add the salt and pepper.
  5. Reduce to about half the volume, and in the meantime drain and rinse the noodles.
  6. Place the noodles on the plate and pour the sauce over it.
  7. This quick and easy recipe serves 2 and can be scaled up if desired.
About the author
The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart

You might also like these recipes

Read more...
In Categories: , , ,

Pasta With Creamy Tomato And Mushroom Sauce

Tomato sauce is great with pasta, but with mushrooms in it it's even greater!

Ingredients

  • 400 g pasta
  • Olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 3 cans of tomatoes
  • 750 g fresh mushrooms, sliced
  • Oregano, salt and freshly ground black pepper to taste
  • Optional: some fresh cream to make the sauce even more special, grated cheese to top
Steps
  1. Cook the pasta in plenty of boiling salt water. Precooking the water with the kettle can safe you some time.
  2. Whilst the pasta is cooking, chop the onions and garlic. Chop the tomatoes. Wash and slice the mushrooms.
  3. Heat a bit of olive in a pan, add onions and garlic and stir-fry until golden. Add the mushrooms, reduce the heat a bit and stir for about 5 minutes. Add the tomatoes and simmer over moderate heat for another 5 minutes until everything is hot. Season with oregano, salt and pepper.
  4. Take the sauce of the stove and add a bit of fresh cream. Serve with the pasta, sprinkle with grated cheese.
Serves 4.

Tip
If you are trying to lose weight, you can leave the cream and cheese. It will still taste delicious.

Hope you enjoy it as much as I do!

You might also like these recipes

Read more...
In Categories: , ,

Monday, 18 May 2009

Rainbow Salad

I call it rainbow salad because it looks like one! Lots of different color vegetables, many vitamins and not too much fat, ideal for a hot summer day.

Ingredients

  • 1 big lettuce or other green salad
  • 2 red peppers
  • 2 yellow peppers
  • 250 g fresh mushrooms
  • 200 g low-fat feta cheese
Dressing:
  • 4 tbsp. olive oil
  • 2 tbsp. vinegar or lemon juice
  • ¼ tsp. salt
  • 1 pinch freshly ground black pepper
  • 1 tsp. thyme
Steps
  1. Wash the salad and tear it into pieces. Let it drain in a strainer until you finished with the other steps.
  2. Cut the mushrooms into slices.
  3. Heat some olive oil in a pan and stir-fry the mushrooms for 5 minutes. In the meantime, cut the peppers into pieces and the feta into cubes.
  4. Mix the salad and all the other ingredients in a large bowl.
  5. For the dressing, mix olive oil, lemon juice or vinegar, salt, pepper and thyme. Mix with the salad and serve.
Serves 4.

You might also like these recipes

Read more...
In Categories: , , ,

Salad Fixing Ideas to Liven Up Your Meal

By Letty Velasco

Whenever you are fixing a salad, there are always a few ingredients that instantly come to mind. There is really no helping it, you will either think of lettuce, tomatoes and cucumbers. You are possibly thinking of cheese and your favorite dressing too, but in any case, all of those ingredients are already too cliché. You can be very creative when it comes to salads too, and we get to explore other salad fixing ideas through this article.

When you go visit your favorite salad bar, I bet the first thing you will see is the lettuce section. As a matter of fact, creativity starts with this basic ingredient among salads. Chances are that the salad bar you frequent will contain other types of lettuce. Instead of choosing the one you like, try mixing them all up. The taste difference can be subtle, but this is where it all starts. Next, try adding more of those vibrant colored vegetables into your salad. If you think about it, vegetables with different colors not only act as a decoration to your meal but can be very appetizing as well. Carrots and peppers look nice in a salad, or opt in for some "bloom" by adding in broccolis, cauliflowers or mushrooms too.

Most vegetables used in stir-fry are also perfect as salad fixings. Zucchinis and baby ears of corn are perfect examples. Most people don't even think about adding these ingredients for a salad, but actually they contribute a great deal of flavor if added into the mix.

All in all, a salad can be fixed with just about any vegetable you can think of. There is a reason why salads are considered to be very healthy meals, and are used frequently by those who are in diet or watching their weights. Just think about the nutritional value of each salad serving, especially when you add all the fixings just mentioned above.

It is not only vegetables that add nutritional value to a salad. For a really well-rounded meal, you can also add fruit into the mix. Most salad bars contain apples, pineapples and bananas. Other than these, there are also a couple of berry types you can use. Dried fruits like raisins or prunes add a lot of flavor to the mix. Generally, fruits are sweet and can really satisfy your palate. They add a lot of vitamins and minerals too, which means you're adding more nutrition to your meal besides those from the vegetables.

Lastly, it's worth considering also those toppings you see at the end of the salad bar line. Seeds, nuts and meat bits populate this area and instead of just going with the conventional cheese, why not add these ingredients too? You'll be surprised at how much flavor they can contribute to your salad. The trick is just to experiment, and you'll soon have your new favorites at the end of the meal.

In summary, when it comes to salad fixings, the sky is really the limit to how much experiment you can do. It's hard to break a tried and tested recipe, but as you try new things you might have never imagined eating in a salad, you'll soon find the new ingredients worth the taste too. Give those neglected fixings a chance, it's really much better and more fun that way.

There are many ways for you to approach preparing some recipe for salad in your household. Visit the Food Menu Blog to read more articles about recipe for salad
Article Source: http://EzineArticles.com/?expert=Letty_Velasco and other cooking ideas that you will certainly love to share with your family and friends.

Related posts

Read more...
In Categories: , ,

Noodle And Mushroom Soup

Soups are great when it's cold and you need to get some warmth. This vegetarian recipe is quick and easy to make, low in fat and really tasty.

Ingredients

  • 2 ½ spring onions, cut into thin rings
  • 190 g canned chick peas (drained)
  • 250 g mushrooms, sliced
  • 2 ½ garlic cloves, crushed
  • 1 ¼ tsp. freshly ground ginger
  • 1 ¼ l vegetable stock
  • 190 g soup noodles
Steps
  1. Briefly roast spring onions, chick peas and mushrooms in a little oil for a few minutes al dente.
  2. Add garlic and ginger and stir-fry for another minute. Then add the vegetable stock and bring to boil. (It goes quickest when you boil the water with the kettle and just mix it with the stock before adding it to the veggies.)
  3. Add the noodles and cook about 3 minutes until they are soft. Serve immediately.
Serves 4.

Tip
If you want to use it as a starter, simply make half a recipe.

You might also like these recipes

Read more...
In Categories: , , , ,

Quick Cheesy Meal of Beer-Cheese Soup and Onion and Mushroom Grilled Cheese Sandwich

By Linda Carol Wilson

Cheese lovers who need a quick meal; here is one for you. This Beer-Cheese Soup is table ready in less than a half hour. The grilled sandwiches only take a matter of minutes to prepare.

BEER-CHEESE SOUP

  • 2 1/2 cups water
  • 1 cup beer
  • 3/4 cup small shell macaroni, uncooked
  • 1/2 tsp instant chicken bouillon granules
  • 1/2 tsp minced dried onion
  • 1/2 tsp dried basil
  • 3 to 4 dashes hot pepper sauce
  • 1/4 cup cold water
  • 2 tbsp all-purpose flour
  • 2 cups cubed pasteurized process cheese spread
In a large, heavy-duty saucepan, combine the 2 1/2 cups water, beer, macaroni, bouillon granules, onion, basil, and hot pepper sauce. Bring mixture to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Shake the 1/4 cold water and flour together in a jar with a seal-tight lid. Shake until well blended. Stir flour mixture into hot mixture in the saucepan. Cook and stir until thickened and bubbly. Cook, stirring for another minute. Stir in the cheese. Heat, stirring, until cheese is melted.

Serves 4.

ONIONS & MUSHROOMS GRILLED CHEESE SANDWICH
  • 1 medium to large onion, thinly sliced
  • 2 tbsp butter
  • 1 cup sliced mushrooms
  • dash of salt
  • 1 tsp berry-balsamic vinegar
  • 4 slices medium thick sliced cheese
  • 8 slices sourdough bread
  • 1 tsp melted butter
In a skillet, melt the 2 tbsp butter and add onion. Saute the onion for about 10 minutes until onion is soft and golden brown. Stir in the mushrooms and cook for a couple of minutes more. Remove from heat. Sprinkle with a dash of salt and add vinegar. Place cheese on 4 slices of the sourdough bread. Top the cheese with the onion and mushroom mixture. Top with remaining sourdough bread slices. Brush bread with the melted butter and cook over medium heat in a skillet or griddle 2 to 3 minutes per side to melt cheese.

Makes 4 sandwiches.
Enjoy!

For more quick recipes, visit http://grandmasquickfixrecipes.blogspot.com. For Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

You might also like these recipes

Read more...
In Categories: , , ,


Home | About Us | Contact | Link Exchange | Sitemap | Terms Of Use | Privacy Policy


Copyright 2009 by Bettina Berlin. All Rights Reserved.

This website is for informational purposes and support only. It can never replace professional advice about nutritional issues. If you suffer, or suspect you might suffer from any medical condition and might require a special diet, I strongly recommend that you consult a health care professional or dietician.

  © Blogger templates The Professional Template by Ourblogtemplates.com 2008

Back to TOP