Thursday, December 22, 2011

Yum Yum Veggie Foils

By Joyce Slater, posted in Allrecipes.com (Source)

Serving:7

Ingredients

  • 3 white onions, sliced to 1/4 inch thickness
  • 9 frozen small corn cobs
  • 1/2 pound snow peas
  • 3 tablespoons butter
  • seasoning salt to taste
  • 2 cubes ice

Directions

  1. Lightly oil grill and preheat to high.
  2. Place onion slices on a large sheet of aluminum foil; bring up edges of foil a bit to form a foil 'package'. Add corn and snow peas to onions. Place butter or margarine on top, spread out. Season with seasoned salt to taste, then lay ice cubes on top of the whole thing. Seal well in a foil 'packet'.
  3. Place foil packet on top shelf of preheated grill while cooking your favorite meats; grill until corn is firm but tender. Open foil packet and serve!
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Juicy Grilled Corn On The Cob

By: Holly, posted in All recipes.com (Source)

Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 55 Min
Servings: 8

Ingredients

  • 1 gallon cold water
  • 1/2 cup white sugar
  • 1/2 cup salt
  • 8 ears corn on the cob, husks and silk removed
  • 1/2 cup softened butter, or to taste
  • salt and pepper to taste

Directions

  1. Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
  • Cook's Note
  • Try not to soak corn longer than 8 hours. It becomes soft and very salty. I also love to use fresh ground sea salt, very tasty!

Summer Corn Salad with Asparagus

By: Jocelyn, posted in All recipes.com (Source)

Prep Time: 20 Min
Cook Time: 10 Min
Ready In: 30 Min
Servings: 8

Ingredients

  • 6 ears corn, husk and silk removed
  • 1 bunch asparagus spears, trimmed and cut into 1-inch pieces
  • 1 (7 ounce) jar roasted sweet red peppers, drained and chopped
  • 2 cloves garlic, minced
  • 6 basil leaves, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and black pepper to taste

Directions

  1. Preheat an outdoor grill for medium-low heat and lightly oil grate.
  2. Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
  3. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
  4. Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

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Southwestern Roasted Corn Salad

By: Kim Fusich, posted in All Recipes.com (Source)

Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 55 Min
Servings 8

Ingredients

  • 8 ears fresh corn in husks
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, chopped
  • 1 cup chopped fresh cilantro
  • 1/2 cup olive oil
  • 4 cloves garlic, peeled and minced
  • 3 limes, juiced
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • 1 tablespoon hot sauce

Directions

  1. Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
  2. Preheat grill for high heat. Remove silks from corn, but leave the husks.
  3. Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
  4. Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
  5. In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

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Grilled Corn on the Cob

By: SUETEITSMA , posted in All recipes.com (Source)

Prep Time: 10 Min
Cook Time: 30 Min
Ready In: 40 Min

Serving 6

Ingredients

  • 6 ears corn
  • 6 tablespoons butter, softened
  • salt and pepper to taste

Directions

  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
  3. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

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Monday, December 19, 2011

Marble Rye

Recipe courtesy of Emeril Lagasse, 1999, posted in Homemade.com (Source)

http://www.cupofsugarpinchofsalt.com/wp-content/uploads/2011/03/MarbleRye-small.jpg
Total Time: 3 hr 15 min
Prep 1 hr 40 min
Cook 1 hr 35 min
Yield: 10 to 12 servings

Ingredients

For the Rye Dough:

  • 1 envelope (1/4-ounce) dry yeast
  • 1 tablespoon sugar
  • 3 tablespoons melted butter
  • 1 egg
  • 1 cup warm milk (about 110 degrees F.)
  • 2 teaspoons salt
  • 1 cup rye flour
  • 2 1/2 cups bleached all-purpose flour
  • 1 teaspoon vegetable oil

For the Pumpernickel:

  • 2 teaspoons active dry yeast
  • 1 cup warm water (110 degrees F.)
  • 1 tablespoon butter, melted
  • 1 teaspoon sugar
  • 6 tablespoons dark molasses
  • 2 tablespoons finely chopped semi-sweet chocolate, melted
  • 1 tablespoon caraway seeds
  • 1/2 cup cooked mashed potatoes
  • 2 cups rye flour
  • 1/2 cup whole wheat flour
  • 1/4 cup yellow cornmeal

  • Flour for dusting
  • 1 large egg, beaten

Directions

For the rye dough: Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.

For the pumpernickel dough: Combine the yeast, water, melted butter, sugar, molasses and chocolate in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour and cornmeal. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.

Preheat the oven to 350 degrees F.

Remove both of the doughs from their bowls and invert them onto two separate lightly floured surfaces. Pat each dough into a rectangle about 3/4-inch thick. Place the pumpernickel rectangle on top of the rye dough rectangle. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough and place on a parchment lined baking sheet. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack.

Rye Dinner Rolls

Recipe courtesy Emeril Lagasse, 1999, posted in homemade.com (source)

http://midnitechef.files.wordpress.com/2011/02/rye-dinner-rolls.jpg

  • Total Time: 3 hr 5 min
  • Prep 30 min
  • Inactive 2 hr 0 min
  • Cook 35 min
  • Yield: approximately 24 rolls
  • Level: Intermediate
  • Ingredients

    • 1 envelope (1/4-ounce) dry yeast
    • 1 tablespoon sugar
    • 3 tablespoons melted butter
    • 1 egg
    • 1 cup warm milk (about 110 degrees F)
    • 2 teaspoons salt
    • 1 cup rye flour
    • 2 1/2 cups bleached all-purpose flour
    • 1 teaspoon vegetable oil
    • 1 large egg, beaten

    Directions

    Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

    Preheat the oven to 350 degrees F.

    Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack. Serve warm with butter.

    Homemade Rye Bread

    Recipe courtesy Emeril Lagasse, 2005, posted in foodnetwork (Source)

    http://www.tammysrecipes.com/files/ryebread400.jpg
  • Total Time:3 hr 15 min
  • Prep 30 min
  • Inactive 2 hr 0 min
  • Cook 45 min
  • Yield: 10 to 12 servings
  • Level: Intermediate

  • 1 envelope (1/4-ounce) dry yeast

    1 tablespoon sugar

    3 tablespoons melted butter

    1 egg

    1 cup warm milk (about 110 degrees F)

    1 1/2 teaspoons salt

    1 cup rye flour

    2 1/2 cups bleached all-purpose flour

    1 tablespoon caraway seeds

    1 teaspoon vegetable oil

    1 large egg, beaten

    Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

    Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.

    Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

    Rye Crusted Striped Bass with Lobster Crabmeat Mousse, Salsify Puree and Zinfandel Sauce

    Recipe courtesy Chef Rudy Speckamp, Maryland, Rudys' 2900, posted in .foodnetwork (source)

    http://img.foodnetwork.com/FOOD/2006/06/12/cc1a05_bass_lg.jpg
  • Total Time: 2 hr 15 min
  • Prep 1 hr 0 min
  • Cook 1 hr 15 min
  • Yield: 6 servings
  • Level: Difficult
  • Ingredients

    • 6 slices rye bread, crusts removed
    • 6 (3-ounce) fillets striped bass
    • 9 ounces Lobster Crabmeat Mousse, recipe follows
    • 2 ounces clarified butter
    • 9 ounces Salsify Puree, recipe follows
    • 6 ounces Zinfandel Sauce, recipe follows

    Directions

    Preheat oven to 450 degrees F.

    Use a rolling pin to roll each slice of rye bread as thin as possible.

    Top each portion of striped bass with about 1 1/2 ounces of Lobster Crabmeat Mousse. Place in an oiled pan. Cover with rye bread. Brush with clarified butter. Bake until fish is cooked through and crust is browned and crisp, about 15 to 20 minutes.

    Serve with Salsify Puree and Zinfandel Sauce.

    Lobster and Crabmeat Mousse:

    1 egg white

    4 ounces heavy cream

    6 ounces fresh lobster meat

    9 ounces jumbo lump crabmeat, picked over

    1/4 teaspoon salt

    1/4 teaspoon freshly ground white pepper

    1 tablespoon chopped fresh tarragon leaves

    Beat egg white to soft peaks. Beat cream to soft peaks, fold together. Fold in lobster and crab.

    Fold in salt, pepper and tarragon. Refrigerate until ready to serve.

    Yield: 6 servings

    Salsify Puree:

    1 pound salsify, peeled and cut into pieces

    1 medium potato, peeled and cut into pieces

    1 quart milk

    Kosher salt and freshly ground black pepper

    Freshly ground nutmeg, for seasoning

    1-ounce butter

    White truffle oil, for drizzling

    In a large saucepan, combine salsify, potato and milk. Add salt, to taste. Bring to a simmer and cook until tender, about 30 to 45 minutes.

    Preheat oven to 350 degrees F.

    Drain, reserving liquid. Place vegetables on a sheet pan and place in the oven to dry, about 4 to 5 minutes. Press through a ricer. Mix in a little of the reserved milk, if needed, to form a smooth puree. Season with salt, pepper and nutmeg. Stir in butter. Drizzle in white truffle oil to taste. Keep warm until ready to serve.

    Yield: 6 servings

    Zinfandel Sauce:

    1 cup Zinfandel

    1 cup port

    1/4 cup chopped shallots

    2 sprigs fresh thyme

    1 sprig fresh rosemary

    1 teaspoon cracked peppercorns

    8 ounces (2 sticks) cold butter, cut into small cubes

    In a saucepan, combine, wine, port, shallots, herbs and peppercorns. Bring to a boil and reduce by one-third. Strain, return to the saucepan and over low heat, whisk in butter, a few pieces at a time. Keep warm.

    Yield: 6 servings

    * Restaurant Recipe

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

    Bratwurst and Knockwurst with Rye Toast Points

    Recipe courtesy Mader's German Restaurant, posted in foodnetwork.com (source)
    http://img.foodnetwork.com/FOOD/2003/12/01/ad1b17_bratwurst_knockwurst_lg.jpg
  • Total Time: 50 min
  • Prep20 min
  • Cook 30 min
  • Yield: 4 servings
  • Level: Intermediate
  • Ingredients

    • Water
    • 1 teaspoon sea salt
    • 4 bratwurst (recommended: Usingers' brand)
    • 4 knockwurst (recommended: Usingers' brand)
    • 8 to 10 red potatoes
    • 2 tablespoons butter
    • 1 tablespoon chives, minced
    • Salt and pepper
    • 4 slices rye toast
    • 1 tablespoon herb butter
    • 8 ounces sauerkraut
    • 4 ounces German mustard

    Directions

    In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.

    Preheat a grill.

    Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.

    Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.

    Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.

    * Restaurant Recipe

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

    Saturday, December 17, 2011

    Blueberry Raspberry Spelt Cake

    By The Canadian Living Test Kitchen (Source)

    Quick to prepare, moist and delicious, this cake is great for snacking or as a special breakfast treat. Whole spelt flour is available in the health food section of most grocery stores, at bulk food stores or in natural food shops.

    Ingredients

    • 1-1/2 cups (375 mL) fresh raspberries
    • 1 cup (250 mL) fresh blueberries
    • 3/4 cup (175 mL) all-purpose flour
    • 1-1/2 cups (375 mL) whole spelt flour
    • 1/2 tsp (2 mL) baking soda
    • 1/2 tsp (2 mL) baking powder
    • 1/4 tsp (1 mL) salt
    • 3 eggs
    • 2/3 cup (150 mL) granulated sugar
    • 1/3 cup (75 mL) butter, melted
    • 1/4 cup (60 mL) vegetable oil
    • 1 tsp (5 mL) vanilla
    • 1/3 cup (75 mL) sliced almonds, optional

    Preparation

    Line bottom of 8-inch (2 L) square cake pan with parchment paper; grease sides. Set aside.

    In small bowl, toss together raspberries, blueberries and 2 tbsp (25 mL) of the all-purpose flour; set aside.

    In bowl, whisk spelt flour, remaining all-purpose flour, baking powder, baking soda and salt. In separate large bowl, beat eggs with sugar until pale and thickened, about 3 minutes. Stir in butter, oil and vanilla. Stir in flour mixture until smooth. Fold in berries. Scrape into prepared pan. Sprinkle with almonds (if using).

    Bake in centre of 325°F (160°C) oven for 50 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover and store at room temperature for up to 2 days. Or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)

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    For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

    Source : Canadian Living Magazine: November 2007

    Three Tips You Must Know When Baking With Spelt



    1. Baking with spelt is similar to baking with other flours, however, due to spelt's solubility, bakers often notice that a little less water is required. When using your favorite recipes, it is suggested that you use 3/4 of the liquid that you normally would use. More liquid can then be added until the look and feel of the batter is satisfactory.

    **Be sure you make note of what you do so you can repeat your successes**

    2. Spelt has fragile gluten meaning that the initial mix time (when water is first added to the flour) should be no more than 4 minutes - although 3 1/2 minutes is ideal.

    3. Mix the flour/liquid enough to get the dough to become homogenous (smooth). Once mixed, you can treat the dough as though it were made with regular wheat.

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    Recipe for Spelt and Roasted Squash Salad

    By , About.com Guide (Source)

    http://0.tqn.com/d/cookingequipment/1/I/x/2/-/-/speltsalad.jpg
    With golden chunks of squash, ruby-colored dried cranberries, and a drizzle of maple-cider vinaigrette, this spelt recipe has all the colors and flavors of autumn. Spelt has a pleasantly chewy texture and a mild, nutty flavor. And it's good for you: it's high in fiber and nutrients, and can be eaten by those with a wheat intolerance. This recipe for spelt salad is a filling lunch option, nice for a fall picnic, and is even dressy enough for Thanksgiving dinner.

    Prep Time: 20 minutes

    Cook Time: 1 hour

    Total Time: 1 hour, 20 minutes

    Ingredients:

    • 2 cups dried spelt
    • Kosher salt and black pepper
    • 3 pounds winter squash, any variety (such as kabocha or butternut), peeled and cut into 1/2-inch cubes
    • 2 tablespoons plus 1/4 cup extra virgin olive oil, divided
    • 1 shallot, minced
    • 1/4 cup cider vinegar
    • 1 tablespoon maple syrup
    • 1/2 teaspoon Dijon mustard
    • 1/2 cup dried cranberries
    • 1/2 cup roasted, salted pumpkin seeds (or toasted pine nuts)
    • 1 teaspoon dried thyme

    Preparation:

    1. Preheat oven to 375˚F. In a medium saucepot, combine spelt, a pinch of salt and about 6 cups of water. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 50 minutes to 1 hour, until spelt is tender but still a little chewy. Drain in a colander, set aside.

    2. Meanwhile, place cubed squash on a sheet pan (you can cover the pan with parchment paper for easier cleanup). Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with salt and pepper. Using your hands or a spatula, toss squash to evenly coat it with olive oil. Place in oven and cook for about 50 minutes. Remove squash from heat, sprinkle with minced shallot and use a spatula to toss the squash with the shallot and to turn squash pieces over. Return to oven and cook for an additional 15 minutes, until squash is soft and starting to brown. Do not allow squash to get crispy. Remove from oven, allow to cool on pan about 10 minutes.

    3. In a small bowl, combine cider vinegar, maple syrup and Dijon mustard, stir with a whisk. Whisking constantly, drizzle in remaining 1/4 cup olive oil.

    4. In a large bowl, combine cooked spelt, roasted squash, dried cranberries, pumpkin seeds and thyme, stir to combine. Drizzle with cider vinaigrette and stir to combine completely. Season to taste with salt and pepper

    5. Serve slightly warm, at room temperature, or chilled. Can be stored in the refrigerator for up to 2 days.

    This Spelt and Roasted Squash Salad serves 6 to 8 people as a side dish.

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    Spelt Noodles

    By: GYPSY-WITCH, posted in Allrecipes.com (Source)



    Serving 2

    Ingredients

    • 1 cup white spelt flour
    • 1 egg
    • 1 tablespoon vegetable oil
    • 3 tablespoons water as needed

    Directions

    1. (Preferred) Process all ingredients in a food processor until they form a ball that rides on the blades.
    2. You can also let a bread machine knead the ingredients for about 5 minutes. (I've never tried this, but have heard it works well.)
    3. Pasta can be rolled and cut in a regular (manual, hand-crank) pasta maker by passing it through repeatedly smaller (i.e., higher number) settings until nearly paper thin, and then run through the cutting blades. I am told it does not do so well in an automatic pasta maker.

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    Very Simple Spelt Bread

    By: Jean Roberts, posted in Allrecipes.com (Source)


    Prep Time: 5 Min
    Cook Time: 1 Hr 10 Min
    Ready In: 1 Hr 15 Min

    Servings 30

    Ingredients

    • 8 cups spelt flour
    • 1/2 cup sesame seeds
    • 1/2 teaspoon salt, or to taste
    • 1 tablespoon blackstrap molasses
    • 2 teaspoons baking soda
    • 4 1/4 cups milk

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
    2. In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
    3. Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.

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    Best Buckwheat Pancakes

    By: jessica, posted in Allrecipes.com (source)

    Prep Time: 5 Min
    Cook Time: 10 Min
    Ready In: 15 Min

    Ingredients

    • 1 cup buttermilk
    • 1 egg
    • 3 tablespoons butter, melted
    • 6 tablespoons all-purpose flour
    • 6 tablespoons buckwheat flour
    • 1 teaspoon white sugar
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 3 tablespoons butter

    Directions

    1. In a medium bowl, whisk together the buttermilk, egg, and melted butter.
    2. In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
    3. Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

    For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

    For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

    Lazy Buckwheat Casserole

    By Cindy Paulsen, posted in Canadian living (Source)

    A spinoff of traditional Ukrainian cabbage rolls (buckwheat rolled in cabbage leaves), this shortcut recipe still has its original flavour. "I believe this dish should be part of Canadian Living's birthday celebration, as it is one of the many cultural dishes that make up the mosaic of our Canadian kitchens," says Cindy. Look for buckwheat in supermarkets or delicatessens.

    Ingredients

    • 1 cup (250 mL) kasha, (roasted buckwheat)
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) pepper
    • 1/4 cup (60 mL) butter
    • 1 large onion, chopped
    • 1/2 tsp (2 mL) dried thyme
    • 1 cup (250 mL) sauerkraut, drained
    • 1/4 cup (60 mL) chicken stock
    • 1/2 cup (125 mL) sour cream

    Preparation

    In saucepan, bring buckwheat, 2 cups (500 mL) water, salt and pepper to boil. Reduce heat to low; cover and simmer for about 30 minutes or until water is absorbed. Set aside.

    Meanwhile, in skillet, melt butter over medium-low heat; cook onion and thyme, covered and stirring occasionally, for about 10 minutes or until onion is softened. Mix into buckwheat.

    Place half of the sauerkraut in bottom of 6-cup (1.5 L) casserole; spoon buckwheat mixture over top. Cover with remaining sauerkraut. Drizzle with chicken stock. Bake in 300°F (150°C) oven for about 30 minutes or until heated through, Serve with sour cream.

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    Source : © CanadianLiving.com

    Buckwheat Chive Crêpes with Smoked Salmon

    By The Canadian Living Test Kitchen, posted in Canadian living (source)

    Sliced diagonally to reveal a colorful filling, these elegant wraps make a lovely luncheon entree or appetizer.

    Ingredients

    • 1 tube (4.5 oz/130 g) goat cheese, softened
    • 1 tbsp (15 mL) chopped fresh dill, or chives
    • 1 tsp (5 mL) grated lemon rind
    • 1 tsp (5 mL) lemon juice
    • 1 pinch salt
    • 1 pinch pepper
    • 8 buckwheat chive crepes
    • 1 pkg (5 oz/150 g) sliced smoked salmon, (12 slices)
    • 2 cups (500 mL) mixed baby salad greens.php">greens

    Preparation

    In small bowl, blend together goat cheese, dill, lemon rind and juice, salt and pepper; spread rounded 1 tbsp (15 mL) over each cr?. Lay 1-1/2 slices salmon in line along centre; top with 1/4 cup (50 mL) mixed greens.

    Roll up cr?s tightly and place, seam side down, on plate. (Make-ahead: Cover and refrigerate for up to 24 hours.) To serve, cut in half on diagonal.

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    Source : Canadian Living Magazine: February 2007

    Buckwheat Dhoklas

    by Tarla Dalal, posted in tarladalal.com (Source)
    Recipe Source 'Low Cholesterol Recipes' by Tarla Dalal









































    Preparation Time:
    Fermentation Time : 2 to 3 hours.
    Cooking Time:
    Serves 4.

    Ingredients


    1/2 cup buckwheat (kutto or kutti no daro)
    ¼ cup soya curds/ low fat sour curds (dahi)
    2 tsp ginger-chilli paste
    2 tbsp ragi (nachni / red millet) flour
    1/4 tsp fruit salt
    salt to taste

    Other ingredients
    1/4 tsp oil for greasing

    For the garnish
    1 tbsp chopped coriander (dhania)

    Method

    Grind the buckwheat coarsely. Wash, drain and keep aside.

    Add ½ cup water to the soya curds and whisk well. Add this to the buckwheat.

    Add ragi flour and ginger chilli paste to the mixture, and mix well to make the dhokla batter. Keep aside to ferment for 2 to 3 hours.

    Add salt to the batter and mix well.

    Just before steaming add ¼ packet of fruit salt to the batter and sprinkle a little water to enable bubbles to be formed.

    Mix gently and pour the batter into a 200 mm. (8") diameter greased thali.

    Steam for 15 to 20 minutes till the dhoklas are firm.

    Cool slightly and cut into diamond-shaped pieces.

    Serve hot garnished with coriander

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    Buckwheat and Sprouts Khichdi ( Protein Rich Recipes ) by Tarla Dalal

    by Tarla Dalal, posted in tarladalal.com (source)
    http://www.tarladalal.com/members/9306/images/buckwheat_and_sprouts_khichdi_(_protein_rich_recipes_)-2747.jpg

    Buckwheat and sprouts khichdi, is light on the stomach, yet filling and nourishing. The aroma of this khichdi is irresistible, as it has been cooked with an appropriate selection of spices. Moong dal and sprouts are a good source of protein, making this a very healthy and wholesome choice for pregnant women. Buckwheat is commonly called as kutto or kutti no daro – in case you have any trouble making your local grocer understand!

    Preparation Time:
    Cooking Time:
    Makes 6 servings

    Ingredients

    1/3 cup yellow moong dal (split yellow gram)
    1/2 cup buckwheat (kutto or kutti no daro)
    1/2 cup mixed sprouts
    2/3 tsp oil
    1 1/3 pcs black peppercorns (kalimirch)
    2/3 to 1 1/3 pcs cloves (laung / lavang)
    1/3 tsp cumin seeds (jeera)
    1/8 tsp asafoetida (hing)
    1/8 tsp turmeric powder (haldi)
    salt to taste


    Method
    1. Clean and wash the moong dal and buckwheat together. Drain and keep aside.
    2. Heat the oil in a pressure cooker and add the peppercorns, cloves and cumin seeds.
    3. When the cumin seeds crackle, add the asafoetida, moong dal and buckwheat and sauté for 2 to 3 minutes.
    4. Add the turmeric powder, sprouts, salt and approx. 4 cups of water and pressure cook for 2 to 3 whistles.
    5. Allow the steam to escape before opening the lid. Serve hot with kadhi

    Monday, December 12, 2011

    Avocado Stuffed Yams

    By: SQUEAKYLYNN, posted in All Recipes.com (Source)

    http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/78625.jpg

    Original Recipe Yield 4 servings
    Ingredients
    • 4 (8 ounce) yams
    • 1 medium red bell pepper, seeded and diced
    • 2 avocados - peeled, pitted, and mashed
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup olive oil
    • 2 green onions, sliced
    • 1/2 teaspoon ground cumin
    • 3 tablespoons lime juice
    • salt and ground black pepper to taste
    • 1 cup shredded Cheddar cheese

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
    2. Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
    3. In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
    4. Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese.

    Nutritional Information

    Amount Per Serving Calories: 703 | Total Fat: 40.2g | Cholesterol: 36mg
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    Yam and Apple Casserole

    By: VEGAS, posted in All Recipes.com (Source)


    Prep Time: 30 Min
    Cook Time: 2 Hrs
    Ready In: 2 Hrs 30 Min

    Original Recipe Yield 8 servings

    Ingredients

    • 4 large yams
    • 3 tablespoons butter
    • 1 tablespoon cornstarch
    • 1/2 cup packed brown sugar
    • 1 1/2 cups apple juice
    • 1 tablespoon lemon juice
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 3 large apples - peeled, cored and sliced

    Directions

    1. Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.
    2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
    3. In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.
    4. Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
    5. Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.

    Nutritional Information

    Amount Per Serving Calories: 420 | Total Fat: 4.8g | Cholesterol: 11mg
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    Grilled Yams

    By: Foxy, Posted in All recipes.com (Source)

    http://2.bp.blogspot.com/_cieG8Gm1mcg/SJHBXPtuhbI/AAAAAAAAAC4/kru2n0CRw40/s400/grilled%2Byam.jpg
    Prep Time: 5 Min
    Cook Time: 25 Min
    Ready In: 30 Min
    Original Recipe Yield 4 servings

    Ingredients

    • 1 large yam, peeled and cut into 1/2 inch thick slices
    • olive oil-flavored cooking spray
    • salt to taste
    • 1 tablespoon butter

    Directions

    1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Coat the strips of yam with olive oil cooking spray and season with salt.
    2. Arrange the yam strips on the grate crosswise so they don't fall through. Cook for 10 to 12 minutes per side, until tender and glazed. Serve with butter.

    Nutritional Information

    Amount Per Serving Calories: 158 | Total Fat: 3.1g | Cholesterol: 8mg
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    Yam Smoothie

    By: Graca Jeitada, posted in All recipes.com (Source)

    http://2.bp.blogspot.com/_fCLb0cmRCQI/TI6ckCRZ5uI/AAAAAAAACy8/w4vhXugRMfs/s1600/P1070634.JPG
    Prep Time: 5 Min
    Cook Time: 10 Min
    Ready In: 15 Min
    Original Recipe Yield 8 servings

    Ingredients

    • 2 medium yams
    • 3 cups vanilla yogurt
    • 1 cup milk
    • 2 cups ice cubes
    • 1 teaspoon white sugar
    • 1 ripe banana, sliced

    Directions

    1. Prick yams with a fork, and place on a plate. Cook in the microwave for 8 to 10 minutes, turning once, until tender. Cool, peel and dice.
    2. Combine the yams, yogurt, milk, ice cubes, sugar and banana in the container of a blender. Blend until smooth.

    Nutritional Information

    Amount Per Serving Calories: 226 | Total Fat: 2g | Cholesterol: 7mg

    Golden Yam Brownies

    By: STARFLOWER, posted in All recipes.com (Source)

    http://i.yummly.com/Golden-Yam-Brownies-Allrecipes.l.jpg
    Prep Time: 30 Min
    Cook Time: 30 Min
    Ready In: 1 Hr

    Original Recipe Yield 24 servings

    Ingredients

    • 1 cup butter
    • 1 cup packed brown sugar
    • 1 cup white sugar
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 cups peeled and finely shredded yam

    • 1 cup confectioners' sugar
    • 2 tablespoons butter or margarine
    • 2 tablespoons milk

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
    2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
    3. Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.

    Nutritional Information

    Amount Per Serving Calories: 221 | Total Fat: 9.6g | Cholesterol: 58mg

    Thursday, December 8, 2011

    Quinoa Pudding


    Posted in Quinoa Corporation (Source)

    2 cups quinoa, cooked (basic recipe) ½ cups raisins
    3 cups milk ½ cup shredded coconut
    1/3-cup honey or ½ cup brown sugar 1 tsp vanilla
    ½ cup almonds or walnuts, ground 3 eggs, beaten
    ½ tsp cinnamon 1/8 tsp salt
    ½ tsp lemon or orange rind, grated 1 Tbs butter 1 tsp lemon juice

    Combine all ingredients. Pour into greased baking dish or greased individual custard cups. Bake in 350-degree oven until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream or apple juice. Serves 4-6.

    This recipe was borrowed from an old favorite that originally called for rice. Quinoa substitutes nicely to almost any recipe designed for rice.

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    LASAGNEQUINOA


    Posted in Quinoa Corporation (Source)
    1 can peeled tomatoes or
    4 roma tomatoes, chopped
    1 lb hamburger or veggie burger
    2-8 oz cans tomato sauce
    3 cups quinoa, cooked
    1/4 lb mozzarella cheese, crumbled
    1/4 lb parmesan cheese, grated
    1/4 cup olive oil
    1 tsp salt
    2 tsp oregano
    1 cup onion, minced
    1/2 lb ricotta cheese
    2 cloves garlic, minced
    Sauté onion and garlic in olive oil until browned. Add hamburger, cook until browned. Add tomato sauce, tomatoes, salt and oregano. Simmer. Preheat oven to 350 degrees. Put layer of this sauce in bottom of 13x9x2-1/2" baking dish, following with layer of quinoa and layer of cheese. Repeat two more layers ending with sauce an extra Parmesan cheese on top. Bake about 35 minutes. Serves 6-8.

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    QUINOA PILAF


    Posted in Quinoa Corporation (Source)

    1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe)
    1/2 cup green onion, diced 1/4 cup olive oil
    1/4 cup celery, diced 2 cloves garlic, crushed
    1/4 cup green pepper, diced 1 cup almonds, sliced
    1/4 cup sweet red pepper, diced 1/4 tsp oregano
    salt to taste

    Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.
    For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

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