How to Make an Entree Salad With Shrimp, Romaine Lettuce, and Potatoes

By Linda Carol Wilson

Entree Salads can become a meal when you add a crusty bread, whole-grain crackers or even fresh fruit. If you love salads, need a quick meal s, and want something different for a change, give this entree salad recipe a try. This Shrimp, Potato, Romaine Salad is probably something different than the usual you serve and the flaxseed oil adds an even healthier touch. This recipe is only for two servings. To serve four, double the recipe, etc.
SHRIMP, ROMAINE LETTUCE, AND POTATO SALAD
1 potato cut into 1-inch cubes
1/2 tsp dried oregano
6 tsp lemon juice
2 tbsp olive oil
1/2 tsp flaxseed oil
1 clove garlic, minced
1/2 lb peeled, deveined large shrimp, cooked
1/2 small cucumber, diced
1 cup grape or cherry tomatoes, halved
1/2 small red onion, thinly sliced
3 cups shredded romaine lettuce
Preheat oven to 425 degrees.
Place potato pieces on a baking sheet that has sides. Sprinkle the oregano and 1 teaspoon of the lemon juice over the potatoes. Mist with a canola oil cooking spray and toss to coat. Bake at 425 degrees for 15 to 20 minutes or until tender, turning once.
In a bowl, whisk together olive oil, flaxseed oil, garlic, remaining oregano and the remaining lemon juice. Pour half of the dressing into another bowl. Add the shrimp to one bowl and toss to coat. In the other bowl, add the cucumber, tomatoes, and onion; toss to coat. Let stand for about 10 minutes. Divide the lettuce, evenly onto two salad serving plates. Top with the shrimp, vegetable mixture and the potatoes.
Yield: 2 servings

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.
For more of her quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com.

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Famous Ceasar Salad Recipes

By Low Jeremy

Caesar Salad is undoubtedly the most popular of all the salads. Hence, the name fitted for royalty. It has gained popular acceptance mainly because it has the taste and texture you can actually enjoy. In other words, it does not taste like most healthy food should. Listed below are two amazing recipes and takes on the well-loved salad.
CEASAR SALAD (From Recipe Source.com)
4 ounces anchovies
3 tablespoons Dijon mustard
2 ounces garlic -- chopped
4 egg yolks
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
1 quart olive oil
1 teaspoon black pepper
salt -- to taste
12 cups Romaine lettuce
croutons -- seasonings in recipe
STEP ONE: Prepare Croutons (Optional)
Cut a loaf of stale bread into 1/4-inch cubes. Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until crisp.
STEP TWO: Prepare Caesar Salad Dressing
In a large bowl, grind anchovies to a paste-like consistency. Stir in all remaining ingredients except Romaine lettuce.
STEP THREE:
Tear Romaine lettuce into large pieces and place in large bowl. Pour salad dressing over lettuce and toss salad. Serve immediately.
CEASAR SALAD WITH LEMONGRASS-SKWERED SHIMPS AND SCALLOPS (From Recipe Link.com)
CAESAR DRESSING:
1 cup mayonnaise
1/4 cup Parmesan cheese, preferably Reggiano
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
2 anchovy fillets, finely chopped (about 1 teaspoon)
1/8 teaspoon ground pepper
About 1/3 cup water for thinning
16 large shrimp (about 1 pound), peeled and deveined (tails on)
1 tablespoon plus 2 teaspoons olive oil
16 medium sea scallops (about 1 pound), muscles removed
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper
8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes
2 cups croutons
6 cups lightly packed mixed salad greens
6 cups lightly packed chopped hearts of romaine
1 cup grated Parmesan cheese, preferably Reggiano
1. For the dressing, combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.
2. Preheat a grill to medium high or the oven to 450 degree F. Add the shrimp with 2 teaspoons of the olive oil in a bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper.
Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking.
Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.
3. Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.
4. The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.

Low Jeremy maintains http://salad-making.articlesforreprint.com This content is provided by Low Jeremy. It may be used only in its entirety with all links included.

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Caesar Salad Recipe - Easy Caesar Salad

 By Brandy Summers

If you like Caesar salad, but don't want to spend a lot of time making it, whip up this quick recipe for Caesar salad.
1 medium head Romaine lettuce
Freshly ground pepper
1/4 cup Parmesan cheese
1 cup croutons
Caesar Dressing
Directions
Mash with a fork in a shallow bowl, the following: 1/4 teaspoon prepared mustard sauce, 6 anchovy fillets and 1/8 teaspoon Worcestershire sauce. Stir in 2 tablespoons lemon juice and 1/3 cup olive oil.
Tear washed and dried Romaine into pieces and place in salad bowl. Pour over dressing and toss lightly. Add Parmesan cheese, pepper and croutons.
=> Caesar Salad Recipes: Golden Caesar Salad
You can make this Caesar salad with ingredients you probably already have around the kitchen.
2 bunches Romain lettuce
Pinch of sugar
1 cup mayonnaise
2 tablespoons red wine vinegar
3 tablespoons milk
1/4 cup Parmesan cheese
1 clove garlic, crushed
1 bottle golden Caesar salad dressing
Croutons
Directions
Mix all ingredients together top with croutons.
=> Best Caesar Salad Recipe: Grilled Chicken Caesar Salad
Here's a scrumptious chicken Caesar salad recipe that features chicken, pepper, garlic,croutons and cheese. It's much heartier than the regular version.
1/3 cup plus 1 tablespoon olive oil
1 pound boneless chicken
1/2 teaspoon each salad and pepper (divided)
2 teaspoon garlic
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 dashes hot pepper sauce
2 slices bread of choice (cut crust and cube)
3 tablespoon ground Parmesan cheese
Directions
Preheat broiler. Salt and pepper chicken; place 3 inches from broiler. Cook completely. Cut chicken into 1/4-inch strips. Heat 1 tablespoon oil in skillet; add bread cubes and cook until light brown. Drain and cool.
In a salad bowl, mix garlic.1 1/4 teaspoons salt. Add in the lemon juice, mustard, pepper sauce and 1/4 teaspoon pepper; mix well. Gradually add 1/3 cup oil; blend well.
Add chicken and coat well. Add lettuce, bread cubes and cheese; toss well.
=> Fiesta Caesar Salad Recipe: Mexican Caesar Salad
Here's an original Caesar salad that has a real kick to it. It features roasted peppers, Jack cheese, beef, and tortilla chips.
1/2 red pepper, julienned & roasted
1 cup grated Monterey Jack cheese
Tortilla chips for garnish
2 plum tomatoes
1/4 cup pinon nuts
1/4 cup olive oil
1 tablespoon garlic, chopped
4 bunches fresh basil
1/4 cup lemon juice
3 anchovy strips (or as desired)
1/2 cup grated Parmesan cheese
12 oz. Beef fillet (must be all 1 piece)
1 tablespoon chili powder
1 tablespoon granulated garlic
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
Pinch white pepper
Directions
Combine chili powder, granulated garlic, cumin, coriander and white pepper; coat the tenderloin with the spice mixture. Coating should be about 1/8 inch thick. Roast for 15-20 minutes until medium. Allow meat to cool.
Meanwhile, combine pinon nuts, garlic, basil, lemon juice, anchovies and Parmesan in a food processor. Continue to process while adding the olive oil in a slow drizzle. Use a feed tube if possible. If the mixture is too thick, add a bit of warm water or lemon juice.
Cut the lettuce across the leaves as for a standard Caesar salad, and toss it with the dressing. Put on plates, top with shredded cheese and place 3 to 4 strips of meat per serving atop the salad. Garnish with tortilla chips, quartered tomatoes, the red pepper strips and a dollop of dressing on each meat strip.

Mmmm . . . homemade bread bakes in the oven while you toss a healthy green salad with homemade dressing, and that soup sure smells good too. Get your free recipes here => [http://www.best-salad-recipes.com]

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The Spicy Taco 7 Layer Salad Recipe - For Those Who Love a Salad With a Little Kick

By Julia S. Stewart

For those of you wanting a little more kick out of your classic 7 layer salad, this recipe could be just what you're looking for. I love Mexican food. I love salads too. This Spicy Taco 7 Layer Salad recipe is the perfect combination of those two loves. By keeping the layers in the appropriate order, you can prepare and store this dish in advance without having to worry too much about it getting soggy. I definitely recommend trying out this recipe at your next get together.
Ingredients for the Spicy Taco 7 Layer Salad Recipe:
3 cups of Romaine Lettuce
2 cups of Tortilla Chips (crushed)
1 1/2 cups of Yellow Onion (chopped)
1 pound of Ground Beef
1 1/2 cups of Sharp Cheddar Cheese (shredded)
2 cups of Salsa (medium flavored)
1 1/2 cups of Sour Cream
If you think that the salsa will be too hot for you, simply replace it with a mild version. And on the other side, if you'd really like to spice things up a bit, just add three tablespoons of hot sauce to the salsa. Or include some chopped up jalapenos to the recipe.
Directions:
1. Chop up the romaine lettuce and place in bottom of a large bowl for the first layer.
2. Take your crushed tortilla chips and distribute evenly over the lettuce to make your second layer.
3. Next, spread the yellow onion over the tortilla chips to form your third layer of the salad.
4. Cook up the ground beef in a frying pan. Make sure to remove as much grease off the meat as possible. Generally, I squeeze out most of the grease using a spatula, and then pat down the cooked beef firmly with a few pieces of paper towel. Spread ground beef over the onion for layer four.
5. Carefully spoon the salsa over all of the ground beef. This gives you the spicy fifth layer.
6. Generously spread the cheddar cheese over the ground beef for your next layer. If you do this shortly after the ground beef has been cooked, you get the cheese to melt into it.
7. For the final layer, you are going to evenly add the sour cream on top of the cheese.
8. Cover the salad bowl with plastic wrap. Place in refrigerator overnight.
9. When it comes time to serve the salad, just toss it quickly and add any additional spices and toppings.
If you like Mexican food, then you will absolutely love my Spicy Taco 7 Layer Salad recipe. I especially like the crunchiness of the tortilla chips mixed together with lettuce and salsa. Occasionally, I won't refrigerate the salad overnight and instead serve it while it's still warm. Its like eating a taco in a bowl. Delicious and your hands are kept clean.

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Interesting Caesar Salad Recipes

By Casper Dohn

Caesar salad has always won the appreciation of the food lovers since its inception under the expert hands of the Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico in the year 1924. The crunchy and refreshing greens mixed with a unique blend of ingredients never seem to fail to amaze us. The waiters take great pride in coming up with remarkable Caesar salad recipes right at the table to the amazement of the patrons of the Caesar salad.
The Caesar salad recipes require one to start with its preparation just before serving to savor the true delights of it. The basic ingredients in every Caesar salad is the same; with multiple ingredients added over and above it to make it alluring. You require 1 head of romaine lettuce, 3 slices of crisp baguette, 6 tablespoons of olive oil, 1 ½ tablespoons of lemon juice, 1/2 bunch of arugula, 1 clove garlic, cut in half, 1 two ounce can of anchovies cut into pieces, an egg, freshly ground pepper and two tablespoons of freshly grated Parmesan. The anchovies were never the part of the original Caesar salad recipe of Caesar Cardini. Also, the Caesar salad recipes vary in the usage of eggs. While the coddled egg is required for the Caesar salads, many make use of the raw egg. However, the coddled egg is necessary to give it a creamy texture. Placing the egg in a small pot of boiling water for about 45 seconds can make the coddled egg.
You can prepare the salad by separating the romaine leaves and the arugula leaves from the core. Tear the romaine leaves into smaller pieces while you cut the arugula leaves into half. On getting it ready, clean the greens in cold water. Dipping in cold water can turn the leaves crispy and fresh. Then, place it in the salad spinner to dry.
While the leaves are left for drying, cut the bread into cubes and fry it for about two minutes until they become golden brown. The salad recipes give one the option to rub the toasted bread with the garlic. Else, fry the garlic in the oil and once the oil starts to leave the aroma of the garlic keep it aside and fry the bread cubes in this oil for a richer flavor.
Take a large salad bowl and rub its sides with the burnt garlic before mashing it into paste. Once done, add to it olive oil, egg and the lemon juice before whisking it. Then, mix the romaine leaves and the arugula leaves along with anchovies, toasted baguette, ground pepper and the Parmesan. Toss it for a mouthwatering salad.
As a variation, you can prepare the chicken salad. This salad recipe requires you to use baked chicken breast, romaine lettuce, croutons and the Parmesan cheese. Half cup of olive oil, 1 egg, 1 crushed garlic clove, 1/2 can of anchovies, 1 teaspoon of lemon juice, 1 teaspoon of Worcestershire sauce, 1 teaspoon of vinegar and 1/2 teaspoon of mustard powder are whisked before adding the anchovies and greens. These ingredients are to be added with the baked chicken cubes to prepare the chicken Caesar salad.
The Caesar salad recipes permit different variations by including tomatoes, bell pepper and sweet onion over and above the basic ingredients that make it stand above the rest.

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Light Veal Recipes to Barbeque or to Broil

By Hans Dekker

With everyone watching their weight and seeking out recipes that are low in fat and calories you may think that you have to give up some of your favorite dishes, but you can find many light veal recipes that you are sure to enjoy You will never be able to tell that these unique recipes are considered to be a light meal once you taste the savory dish. Low carb and barbeque can go together
This light veal recipe is for those that love salad with an Italian flavor. You will need:
2 ½ pounds of veal blade steaks cut into ¾ inch thickness,
10 ounces of your favorite Italian salad mix (or you can prepare your own using romaine and radicchio lettuce),
1 cup of diced Romano tomatoes,
¼ cup of freshly grated Parmesan cheese,
¼ cup of your favorite Italian dressing and salt to taste.
For the marinade you will need:
¼ cup of your favorite Italian dressing,
2 tablespoons of balsamic vinegar, and
a dash of pepper.
Mix together the ingredients for the marinade until well blended. Place the veal steaks in the marinade in a dish with a lid and cover. Refrigerate for at least 6 hours longer if possible. Turn the steaks about every 30 minutes as you can to ensure the marinade soaks into the steaks. When the veal steaks have marinated for the required time, prepare your grill.
Grill over medium coals for 17 minutes turning often. In a large bowl, combing the lettuce, tomatoes, cheese and dressing and toss gently. Place the salad on the serving plate for each individual. Remove the bones from the veal steaks and cut into thin strips and arrange over salad.
There are many wonderful light veal recipes that you can serve that will delight even the hardest to please.
This next recipe is for a variation of veal Milanese that creates a light veal recipe that will ensure low calories. This would be a perfect dish to serve at any gathering.
For this recipe you will need:
1 chopped cucumber,
2 tablespoons of lemon juice,
4 cups of torn romaine lettuce,
6 ounces of arugula,
1 red thinly sliced red onion,
16 halved cherry tomatoes,
8 veal cutlets,
4 teaspoons of olive oil,
salt and pepper to taste.
Using a blender, puree the cucumber with the lemon juice and a tad of salt. In a large bowl, toss the lettuce, arugula, onion and tomatoes. Pound the veal into thin cutlets around 1/8 inch thick. Rub the veal cutlets with the olive oil and season with salt and pepper. Pre-heat the broiler.
Broil your veal cutlets for around 5 minutes, five inches of the heat until desired doneness. Now, you can pour the cucumber dressing over your green salad and place on serving dish for each individual and top with 2 veal cutlets.

Hans loves to cook and is author and owner of http://www.steaks-guide.com/ and the barbeque section of http://www.patio-furniture-ideas.com with tons of especially written free recipes and tips

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How to Make a Simple Cobb Salad

By Cem Berkoz

Do not underestimate leftovers! Restaurateur Robert Cobb didn't. He took all the leftovers from his fridge at the Hollywood Brown Derby Restaurant back in 1930s, mixed them in a bowl and added dressing. That was he came up with one of America's most favorite, the Cobb salad.
Cobb salad comes in different variations but the classic one proves to be still the winner. It is kind of garden salad which main ingredients include vegetables, such as Romaine lettuce, endives, and watercress with crispy bacon, tomato, roast chicken breast, egg, avocado, Roquefort cheese, chives, and seasoned with red wine vinegar.
While most types of salad are tossed together, Cobb salad is served with all the ingredients arranged on the plate.
How To Prepare;
Below are your main ingredients and procedure for preparing your Cobb Salad.
Ingredients:

• Hard-boiled eggs 3 pcs. peeled and chopped
• Bacon Sliced
• Romaine lettuce 1 head, cut into bite-size
• Boiled chicken breast at least 4 cups, diced
• Avocados peeled and diced
• Tomatoes chopped
• Roquefort cheese 4 oz., crumbled

Dressing:

• Red Wine vinegar - 1/4 cup
• Dijon Mustard - 1/2 tsp
• Crushed garlic - 1 clove
• Worcestershire sauce - 1 tsp
• Salt - 1/4 tsp
• Olive oil - 1/3 cup
• Fresh ground black pepper - 1/2 tsp

Procedure;

1. First, fry the bacon, drain oil on a paper towel, and cut into crumbles.


2. Place romaine lettuce on a plate to serve as bed for the other recipes. Next, top the lettuce with chicken, bacon, eggs, tomatoes, avocados, and Roquefort cheese arranged in rows.


3. Prepare the dressing in a bowl. Mix the garlic, salt, pepper, mustard, Red Wine vinegar, and Worcestershire sauce. Then, put the olive oil and whisk. Pour the dressing on the salad and serve.

Health Facts;
The colorful and yummy Cobb Salad is not only a delectable dish with an interesting history. It also makes for a healthy main or side dish. For one, Cobb salad has enough proteins, the amino-acid carrying nutrient that is responsible for keeping your cells, skin, nails, and hair healthy. The Romaine lettuce is also rich in anti-oxidants such as beta-carotene, Vitamins C and K, iron, calcium, and folate, among others. Avocado is also high in B vitamins, potassium, and good fats.
Cobb salad is not actually an ideal meal for those who are on strict diet because of the high amount of calories gained through avocado, cheese, eggs, bacon and chicken.

But if you can't resist the Cobb Salad's tempting colorful, and yummy look, you can always put away half of the cheese, avocado, eggs, and bacon and leave just enough to satisfy your cravings without loading up the calories.
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Easy Capellini and Spinach Recipe

 By Debbie Gisonni

Celebrate Spinach Lover's Month with this easy pasta and spinach recipe. Spinach is an excellent source of vitamins A, B2, B6, C and K, as well as magnesium, manganese, folate, iron, calcium, and potassium. Popeye must have really been on to something!
This recipe is vegetarian and can also be vegan if you skip the grated cheese or substitute with a vegan cheese.
Capellini with Spinach
(Serves 4-6)
Ingredients:
10 -12 cloves garlic, minced
2/3 Cup Extra Virgin Olive Oil
16 oz Fresh Baby Spinach
Juice from one Lemon
3/4 Cup White Wine
1 lb Capellini Pasta (or whole wheat capellini or spaghetti)
Pecorino Romano or Parmesian Cheese (grated)
Start heating the pasta water in a large pot.
In a separate deep frying pan, saute garlic in olive oil until softened (not brown). Slowly add the spinach leaves and keep turning them over in the pan until they get soft. Add the lemon juice and white wine and cook uncovered until alcohol burns off about 2-3 minutes. Add salt and pepper to taste. Take pan off heat and set aside.
Add 1 tablespoon of salt to the pasta water and cook pasta as directed on the package.
After pasta is cooked and drained, combine it with the spinach mixture.
Serve immediately and top with grated cheese.
Variations:
Reduce spinach and olive oil by half and add a jar of sun dried tomatoes packed in olive oil. If you're a meat lover, you can add cooked chicken pieces to the mixture at the end.

Debbie Gisonni is an author, speaker, personal growth expert and former corporate executive. Her books include, The Goddess of Happiness: A Down-to-Earth Guide for Heavenly Balance and Bliss, and Vita's Will: Real Life Lessons about Life Death

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Mustard Greens

By Diana Rattray, About.com Guide (Sources)

Here's a recipe for mustard greens from a WV forum member.

Ingredients:

• greens
• 1 onion
• 4 slices bacon

Preparation:

I normally cook mustard greens in 4 cups of water on medium heat. The amount of water depends on the amount of greens, but as long as you have about 2 inches about them, you're fine. Dice one onion and fry about 4 pieces of bacon; save the bacon grease. Crumble the bacon; add to the pot of greens. Take the remaining grease and stir in the onions; toss around just little. Once they start getting soft and a little brown on the edges, put those with the greens and bacon in the pot, Simmer for about 20 minutes if you want really tender greens.
Shared by WVHILLBILLY1


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Quick and Delicious Collards

by Susan Voisin on November 28, 2006, on Fat Free Vegan Kitchen (Sources)

Ingredients

• 1-2 bunches collard greens (as much as your pressure cooker will hold)
• 1 large onion, peeled and cut into thin rings
• 2 tablespoons water
• 2-3 cloves garlic, minced
• generous pinch of red pepper flakes
• 1 cup water

Instructions

Cut off the stems of the collard greens, removing any part of the central stem that seems tough. Stack 2 or 3 leaves on top of each other, roll them up so that they form a long tube, and cut them into thin strands:

Repeat with all the collards.
Spray the bottom of the pressure cooker lightly with olive oil and heat. Add the onions and 2 tablespoons water and cook, stirring, until the water evaporates. Keep cooking and stirring until the onions start to brown. Add the garlic and red pepper flakes, and cook for 1 more minute.
Stir in the collard greens, add the 1 cup of water, and seal the cooker. Bring to high pressure and then reduce heat to keep the cooker at high pressure for 3 minutes. (If you are using small, baby collards, cook at high pressure for only 1 minute.) Remove from heat and use a quick-release method to reduce the pressure. Check the collards for tenderness; if they’re still tough, put them back on the heat, but don’t seal the cooker. Cook until tender. Salt, if desired, and serve (using a slotted spoon) with additional red pepper flakes.

Preparation time: 15 minute(s) | Cooking time: 10 minute(s)

Number of servings (yield): 4

Calories: 25

Fat: less than 1 gm


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Curried Mustard Greens with Kidney Beans

By: Always Cooking Up Something Supporting Member, posted on Allrecipes.com (Sources)

Prep Time: 15 Min

Cook Time: 15 Min

Ready In: 30 Min

Servings 4

  Ingredients

• 1 bunch mustard greens
• 1 tablespoon ghee (clarified butter)
• 2 medium shallots, chopped
• 1 tablespoon minced fresh ginger root
• 1 pinch red pepper flakes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can tomato sauce
• 2 teaspoons curry powder
• 1/2 cup half and half

Directions

1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
2. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.

Nutritional Information

Amount Per Serving  Calories: 223 | Total Fat: 7.6g | Cholesterol: 19mg


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Wilted Mustard Greens

by Gourmet  | February 2004 (Sources)

yield: Makes 12 servings

active time: 45 minutes

total time: 45 minutes

Ingredients

• 4 lb mustard greens, stems and coarse ribs discarded
• 2 large garlic cloves, minced
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Preparation

Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.

Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.

Cooks' note: Greens can be boiled and chopped 1 day ahead and chilled in a sealed plastic bag. You will need to cook them in garlic butter about 10 minutes (instead of 5) when made ahead.

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Braised Mustard Greens

Recipe courtesy Rachael Ray, posted in Foodnetwork.com (Sources)

Total Time:

30 min

Prep

10 min

Cook

20 min

Yield:

8 servings

Level:

Easy

Ingredients

• 4 slices bacon, chopped
• 3 bunches mustard greens, trimmed and chopped
• 2 tablespoons white vinegar
• 2 teaspoons sugar
• Coarse salt
• 2 cups chicken broth

Directions

In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

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Mustard Greens Recipe

Posted by Elise on Apr 27, 2008, in Simply recipes (Sources)

Ingredients

• 1/2 cup thinly sliced onions
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 pound mustard greens, washed and torn into large pieces
• 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dark sesame oil

Method

1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Serves 4.

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Balsamic-Glazed Chickpeas and Mustard Greens

by Susan Voisin on July 21, 2009, on Fat Free Vegan Kitchen (Sources)

I’d say this fits into the category of warm dinner salads, but you could serve it as a side dish to up to four people.

Ingredients

• 10 ounces mustard greens
• 1/2 large red onion, thinly sliced
• 4-6 tablespoons vegetable broth, divided
• 4 cloves garlic, chopped
• 1 pinch red pepper flakes
• 1/2 teaspoon salt (optional)
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon soy sauce
• 1/4 teaspoon agave nectar or sugar
• 1 cup cooked chickpeas, rinsed and drained

Instructions

1. Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
2. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
3. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
4. Serve warm, with additional balsamic vinegar at the table.

Preparation time: 10 minute(s) | Cooking time: 15 minute(s)

Number of servings (yield): 2

Calories: 217

Fat: 1.73

Protein: 10.74

Nutrition Facts

Serving size: 1/2 of a recipe (12.3 ounces).

Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

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3 Main Dish Recipes Using Spinach

By Courtney Clark

Spinach Omelette
Ingredients

• 3 large eggs
• 1/4 cup spinach
• 1/4 cup shredded cheese
• Salt and Pepper to taste (optional)

Directions

1. Whisk the eggs together in a medium-sized bowl until the yolks are broken up and incorporated with the whites.
2. Add the spinach and cheese and stir well to incorporate.
3. Sprinkle a few pinches of salt and pepper into the mix, if desired. About 1/24 tsp of each will do.
4. Pour the mixture into a skillet over medium heat and allow it to cook for about 15 seconds, until it's firm enough to flip.
5. Fold over the omelette and allow it to finish cooking all the way through, about 30 seconds.

Notes

• You may use whatever type of cheese you'd like, but cheddar and mozzarella work best in flavor and texture.
• Frozen or fresh spinach may be used. If frozen spinach is used, make sure it is thawed and drained before incorporated into the recipe.

Spinach Pasta
Ingredients

• 1 Tbsp olive oil
• 1 Tbsp chopped onion
• 1 tsp chopped garlic
• 2 cups fresh spinach
• Salt (optional)
• 16 oz cooked pasta
• 1/2 cup grated parmesan cheese

Directions

1. Heat the olive oil in a pan over medium heat.
2. Saute the onion and garlic in the oil until the onion turns clear, about 1 minute.
3. Add the spinach and salt and cook for 5 minutes, stirring occasionally.
4. Toss the spinach mixture together with the parmesan cheese and cooked pasta until the pasta is coated.

Notes

• Canola or vegetable oil may be substituted for olive oil.
• Dehydrated onion may be used, but take the amount down to 1 tsp.
• Garlic powder may be substituted for fresh garlic, but use 1/4 tsp instead.
• 1 cup thawed and drained frozen spinach may be substituted for 2 cups fresh.
• Mozzarella cheese may be substituted for parmesan.

Spinach Pizza
Ingredients

• Refrigerated pizza crust
• 8 oz tomato sauce
• 2 cups grated mozzarella cheese
• 5 oz chopped spinach

Directions

1. Roll out the pizza crust onto a baking sheet or pizza stone.
2. Spread the tomato sauce evenly on top of the crust.
3. Sprinkle the mozzarella cheese evenly over the tomato sauce.
4. Add the spinach in an even layer over the cheese.
5. Bake at 400 degrees for 15 minutes, or until cheese melts thoroughly.

Notes

• For a simpler pizza, omit the tomato sauce and just brush a layer of olive oil onto the crust.
• Add any other veggies or toppings you want along with the spinach.

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Give These Spinach Recipes A Try!

By James A Bruce

Spinach is a great green vegetable, very healthy and with more protein than most other veggies, helping its consumers build up muscle (like a certain well-known cartoon character). This is a great vegetable that shouldn't be overlooked in your recipes! The great thing about spinach is you can add it to almost anything, or mix or blend it in. It can be an additive to stuffing, or a side dish, or you could top it with melted cheese. It's particularly good for vegetarians, as it can provide nutritional boosts that are hard to get elsewhere so easily. Here we're going to look at a couple of great recipes involving spinach, as tasty as they are full of nutrients.
Navarra Asparagus With Salmon And Spinach Cream Recipe
Ingredients
8 thick pieces of Navarra asparagus
10 oz of smoked salmon
1 lb of spinach
1 tbsp of peppercorns
Cream and salt
To prepare this quick and simple meal, roll the asparagus into slices of smoked salmon. Cook the clean spinach in a pan with liquid cream and the pepper. Then crush it in a blender to make a smooth paste, and poor over the salmon and asparagus rolls. Serve up and enjoy!
Spinach And Feta Cheese Quiche Recipe
Ingredients
Crust:
1 1/4 cups of flour
6 tbsp of cold butter
2 tbsp of cold butter
3 tbsp of cold water
Filling:
2 tbsp of olive oil
1 sliced green chili pepper
4 cup of washed and dry spinach
4 eggs
2/3 cup of cream or milk
2/3 cup of shredded feta cheese
Salt and pepper to taste
Before beginning, preheat the oven to 410 degrees Fahrenheit. Now, to make the crust, place the butter, flour and a little salt into a food processor and mix until it takes on a sandy texture. Add three tablespoons of water and mix it in with a fork. Keep adding water to make the dough ready. Then form it with your hands at the bottom of a 9 inch pie mould, or in 4 individual moulds. Bake it for 7 minutes.
For the filling, fry the pepper and spinach in a pan with a couple of tablespoons of olive oil. Let it cook off, then add the eggs, cream and cheese, seasoning with salt and pepper while mixing. Pour the filling into the moulds, and then bake until cooked, giving you a firm and delicious meal.

If you like these Spinach Recipes [http://www.spinachrecipe.net/] then be sure to try out these Vegetable Recipes [http://www.vegetablerecipe.org/] too!

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Smoked Chicken and Spinach Recipe

By Shirley M. Duran

Preparation time 10 minutes
Total cooking time.-10 minutes
Serves: 4
Ingredients for the smoked chicken and spinach recipe:
- 300 g (10 oz.) smoked chicken breast
- 1 tablespoon olive oil
- 100 g (3 ½ oz.) marinated chargrilled capsicum, cut into strips
- 1/3 cup (50 g/1 3/4 oz.) pine nuts
- 1 bunch (500 g/1lb) English spinach, trimmed
- 1 tablespoon light sour cream
- 2 teaspoons wholegrain mustard
- 1.4 cup (7 g/ 1/4 oz.) basil leaves, shredded
Directions for the smoked chicken and spinach recipe:
1. Cut all the chicken into thin strips.
2. Heat a wok over high heat, add some oil and swirl it to coat the base and side of the wok with oil. Then add all the chicken, the capsicum and the pine nuts and stir fry them for about 3-4 minutes or so, or until all the nuts are golden. After that, add all the spinach and stir-fry it for about 2-3 minutes, or until it becomes just wilted.
3. Add the sour cream, the mustard and the basil to the wok and toss them well until they will thoroughly combine. Then season them with salt and some pepper before. Serve immediately.
Nutrition Value for the smoked chicken and spinach recipe:
- Protein 22 g:
- Fat 13 g;
- Carbohydrate 2.5 g;
- Dietary Fibre 4.5 g.
- Cholesterol 45mg;
- Energy 900kJ (2l5cal)
Note:
1. It is almost common knowledge these days that smoked chicken breast and marinated chargrilled capsicum are available at specialty delicatessens.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more information you can visit: [http://rotisseriechickenrecipe.info/]
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

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Grilled Chicken Recipes: Cheesy Spinach Chicken Lasagna

By KC Kudra

As the coolness of winter begins to ebb, many families and friends are contemplating the different ways to celebrate and enjoy the warmer weather. For instance, many people are anticipating the moment they will pull the grill out of storage and fire it up for grilling all sorts of great tasting dishes. The warmer weather will be here before you know it. Are you ready for your next barbeque?
One of the best things about grilling your food is that sometimes you have some leftovers to eat later or use in a different recipe. If you have any leftover grilled chicken you can whip this recipe up in hardly any time at all and have it ready to serve at your next barbeque get together.
Of course, you can always just fire up the grill and prepare the meat for this recipe while you are preparing other grilled foods. Whether you use your left over grilled chicken or you plan to grill chicken especially for this recipe, you will enjoy making it just as much as you enjoy eating it afterwards.
Recipe for Cheesy Spinach Chicken Lasagna
What You Need

• ¼ cup butter or margarine
• 2 crushed garlic cloves
• ½ cup flour
• 1 teaspoon salt
• 2 cups milk
• 2 cup chicken broth
• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 medium chopped onion
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon pepper
• 1 package uncooked lasagna noodles 8 ounce
• 1 container creamed cottage cheese 24 ounce
• 2 cups grilled cubed chicken breast halves
• 2 packages frozen chopped spinach
• ½ cup parmesan cheese

How to Make It
Thaw the frozen chopped spinach and then drain the liquid, set aside until needed.
Preheat the oven to 350 degrees Fahrenheit.
Using a large saucepan you will add the butter or margarine to melt. Add the crushed garlic cloves and then stir in the flour and salt. Stir continually while cooking until the mixture is bubbling hot. Remove pan from heat and then gradually stir in the milk and chicken broth. Stir continually while bringing the mixture to a boil for about 1 minute.
Stir in the shredded mozzarella cheese, grated parmesan cheese, chopped onion, dried basil, dried oregano, and pepper. Mix to combine while stirring constantly over a low heat setting until the cheese melts creating a sauce.
Spread ¼ of the cheese sauce evenly onto the bottom of a 13 x 9 x 2 inch un-greased baking dish. Add 3 to 4 strips of uncooked lasagna noodles on top of the layer of cheese sauce. Over the noodles you will add a layer of the ½ the creamed cottage cheese. Repeat pattern of layers once more finishing off with the cottage cheese.
Top the last layer with the grilled chicken cubes, spinach, any remaining lasagna noodles, and the remaining ¼ cheese sauce. Garnish with the remaining ½ cup parmesan cheese.
Place uncovered baking dish in the preheated oven. Bake the lasagna for about 35 to 40 minutes or until done. Remove from heat and allow the dish to cool for about 15 minutes before cutting and serving.

Summer will be here soon. Are you ready to make some delicious chicken salad recipes or maybe even some great tasting grilled chicken recipes? Sure you are and you can easily find some delicious ideas on our website today.
BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Chicken Salad Recipe: Spinach Jack Chicken Salad With Honey Mustard Dressing

By KC Kudra

Sometimes, all you want is a delicious chicken salad recipe that can satisfy the urges you and your family have for blending chicken, vegetables, and cheese. If you love honey mustard, this salad is sure to please.
Recipe for Spinach Jack Chicken Salad with Honey Mustard Dressing
What You Need

• 4 boneless skinless chicken breast halves
• Flour
• 2 eggs
• 1 ¼ cups bread crumbs
• 1 1/3 cups shredded jack cheese
• Salt and pepper to taste
• 6 Tablespoons butter or margarine
• 3 Tablespoons olive oil
• 2 Tablespoons honey
• 2 Tablespoons white wine vinegar
• 2 Tablespoons Dijon mustard
• ¼ cup olive oil
• 3 Tablespoons chopped chives
• 4 cups shredded baby spinach leaves

How to Make It
Prepare a large baking pan by lining it with wax paper and then set aside until needed.
After rinsing and draining the water from the chicken breast halves you will pound them using a meat cleaver or mallet to a thickness of about ¼ inch. Sprinkle salt and pepper to taste over the chicken. Set aside until needed.
Flour a large serving plate with flour for dreading the meat, set aside until needed.
Using a small bowl you will beat the eggs lightly. Add the bread crumbs and shredded jack cheese. Mix until thoroughly blended.
Dip the chicken breast halves into the flour and coat on one side and then the other. Dip floured chicken breast halves into the egg mixture and then coats both sides of the meat with the jack cheddar and bread crumb mixture. Pat firmly to coat well.
Place the breaded chicken breast halves onto the prepared baking sheet. Cover loosely with aluminum foil and then place in the refrigerator for about 30 to 45 minutes before cooking.
Using a large skillet over a medium heat you will melt half the butter or margarine and half the olive oil. Add two pieces of meat at a time and cook until done or golden brown. Turn chicken and then cook until done or golden brown in color. Use the other halves of butter or margarine and olive oil to cook the remaining two pieces of breaded chicken breast halves.
While waiting for chicken to cook line a serving plate with paper towels and then set aside until needed. After cooking chicken all the way through remove from the heat and transfer chicken pieces onto the prepared serving plate to drain off the grease.
Using a small mixing bowl you will add the honey, Dijon mustard and the white wine vinegar. Beat with a whisk to blend well and then gradually add the remaining ¼ cup olive oil. Continue whisking and then stir in the chopped chives. Reserve ½ of the honey mustard mixture until needed.
Add the 4 cups shredded baby spinach leaves into a large serving bowl, and toss with the remaining honey mustard dressing. Distribute evenly on serving plates. Cut the cooked chicken breast halves in half and then arrange on top of the spinach leaves. Drizzle with the remaining honey mustard mixture before serving.

If you enjoy a delicious chicken parmesan recipe or even experimenting with different types of chicken salad recipes, you should visit our website today. We have so many more mouthwatering ideas to share with you and your family.
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The Chili Beef With Chinese Spinach Recipe

By Shirley M. Duran

Preparation rime: 30 minutes + 20 minutes marinating
Total cooking time: 15 minutes
Serves: 3 - 4
Ingredients for the chili beef with Chinese spinach recipe:
500 g (I lb) rump or fillet steak
2 tablespoons rice wine
1 tablespoon cornflour
4 tablespoons soy sauce
3 tablespoons peanut oil
250g (8 oz.) baby Chinese spinach with pink roots (see Note)
2 tablespoons salted black beans (see Note)
2 teaspoons finely chopped fresh
2 cloves garlic, finely chopped
1 long green chili, seeded and cut into fine strips
1 long red chili, seeded and cut into fine strips
1 tablespoon sesame oil
1 teaspoon sugar
2 teaspoons peanut oil, extra
4 cloves garlic, finely sliced
Directions for the chili beef with Chinese spinach recipe:
1. When you want to try the chili beef with Chinese spinach recipe, keep in mind this guidelines. First trim the meat of any excess fat and sinew and slice across the grain into thin strips (see Hint). Combine the rice wine, cornflour and 2 tablespoons of the soy sauce in a bowl. Stir in 1 tablespoon of the peanut oil. Add the beef and mix well to coat. Cover and leave to marinate in the refrigerator for 20 minutes.
2. Wash and dry the spinach leave the pink roots on, but trim away the straggle ends. Cut the leaves from the stems, as these will need less cooking. Rinse the black beans under cold running water, then strain and mash with the back of the spoon.
3. Drain the meat and discard the marinade. Heat 1 tablespoon of the peanut oil in a wok and cook the meat quickly over high heat, in two batches, until just browned. Do not overcook. Remove from the wok and set aside.
4. Heat the remaining peanut oil in the wok and stir-fry the ginger, garlic, chilli and black beans for 1-2 minutes. Return the beef to the wok with the sesame oil, sugar and remaining soy sauce. Stir-fry briefly until the beef is heated through. Remove from the wok, cover and set aside. Keep warm.
5. Working quickly, wipe out the wok with paper towels and heat the extra peanut oil. Add the sliced garlic and cook for about 30 seconds, until it is lightly golden.
6. Add the spinach stems and 1 tablespoon of water. Stir-fry for 30 seconds, until the spinach is bright green. Add the spinach leaves and toss until just wilted. Serve immediately with the beef.
Nutritional Value for the chili beef with Chinese spinach recipe:
Protein 35 g;
Fat 25 g;
Carbohydrate 5 g;
Dietary Fibre 3 g;
Cholesterol 85mg:
Energy 1615kJ (385cal)
Note for the chili beef with Chinese spinach recipe:
If Chinese spinach is unavailable, use baby English spinach instead, Salted black beans are available from Asian specialty shops. They will keep, refrigerated, in an airtight container, for up to 12 months.
Hints for the chili beef with Chinese spinach recipe:
To make the beef easier to slice, freeze it until it is just firm and thinly slice while it is still frozen.
Variations for the chili beef with Chinese spinach recipe:
Pork fillet is a great substitute for the beef. Trim any excess fat and sinew and cut across the grain into thin round slices.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more informations you can visit: [http://rotisseriechickenrecipe.info/]
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!
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Raw Food Recipe - Mushroom Stroganoff

 By Clare Josa

I have to confess that a good, flavoursome, creamy mushroom stroganoff has always been one of my favourite "cooked food" recipes, so I decided to experiment today with a raw version and how did it go? Suffice to say I just licked the plate clean. Yes, really!
Here's the recipe we created this evening for Raw Food Mushroom Stroganoff:
Time:
2 hours' soaking (cashews), which can happen during the dehydration time ~ 15 minutes for chopping & preparation ~ 2-3 hours in dehydrator, to warm through
Ingredients:
Sauce
1/2 cup cashews - soaked for 2 hours & rinsed
1 tablespoon lemon juice
1 tablespoon tamari
generous teaspoon dark miso paste
1/2 cup water
1 level teaspoon dried zatar seasoning or 1 teaspoon fresh thyme leaves & a sprinkle of sesame seeds
1 level teaspoon paprika powder
Small pinch of sea salt
The rest!
1 large Portobello-style mushroom
5 or 6 chestnut mushrooms
2 spring onions (scallions)
1 small clove garlic
Served with:
4-5 cabbage leaves
1 tablespoon olive oil
sprinkling of your favourite sprouted seeds
Optional: a handful of coriander leaves
How To Make It

1. Chop the Portobello mushroom into bite-sized pieces. Slice the chestnut mushrooms finely.
2. To make the mushroom marinade: mix the water, zatar (or equivalent), miso, tamari, paprika, salt and crushed garlic.
3. Put the mushrooms in a dish and mix well with the marinade sauce. Leave for a couple of hours - this will allow the mushrooms to absorb the flavours and also soften them, so they taste "cooked"! If you prefer your food "warm" (like me!) then let it marinade for those 2 or so hours in the dehydrator - set to 105 F or about 41C.
4. Whilst the mushrooms are marinading, you can soak your cashews for an hour or 2. Drain & rinse well.
5. While your cashews / mushrooms are doing their thing, shred the cabbage leaves finely and mix well with the olive oil. Sprinkle with your favourite sprouted seeds and leave to soften for a couple of hours - they'll do it on their own. You don't need to do anything. This really is laissez-faire "cookery"!
6. Put the cashews into a high speed blender with the lemon juice. You'll probably need to add 3 or 4 tablespoons of water. Blitz to a smooth puree.
7. When you're ready to eat, mix the cashew / lemon paste into the mushrooms. Garnish with chopped coriander leaves, if you happen to have any around. Add some ground black pepper, if you like.
8. Serve with the shredded cabbage leaves.

I have just eaten this recipe this evening and both of us really, really, really licked the plates clean. We ate a fraction of the food we would have eaten, had it been cooked stroganoff with a mound of rice, yet we feel full, nourished and light - vibrant!
Variation: You could add strips of red pepper to the mushroom mix, prior to their 2 hours of marinading, to intensify the flavours even further.
If you get the chance to give this recipe a go, please let us know how you get on. And please feel free to share it with your friends via Facebook & Twitter!

If you're interested in discovering more delicious raw food recipes that work with sustainable ingredients, then check out Raw Food Journey for some inspiration.
Be sure to sign up for updates, whenever we publish a new recipe.
From Clare Josa, author, NLP trainer, meditation teacher & raw food experimenter. Connect with Clare on Facebook or Twitter: @clare_josa. She would love to hear from you!

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Chicken Marsala With Portobello Mushrooms Recipe

 By Byul Im

You can cook this sumptuous restaurant dish easily at your home. This is easy to cook and will be served at your table within an hour. Go through the delicious recipe below.
Ingredients
equally divided butter - 3/4 cup
Equally divided vegetable oil, - 2 tablespoons
Four sliced Portobello mushroom caps
1 clove chopped garlic
Equally divided all-purpose flour - ¾ cup
beef broth - 1 (14.5 ounce) can
dry Marsala wine - 1/2 cup
a pinch of kosher salt
A pinch of ground black pepper
browning sauce - 1 tablespoon
6 chicken (skinless, boneless) breast halves - minced into 1/2 inch thick pieces
Directions
Preheat oven at 350 degrees F or 175 degrees C.
Melt half cup of butter and heat up one tablespoon of vegetable oil in a large skillet on medium flame. Stir and cook the sliced mushroom pieces in the large skillet until soft. Take away from heat, put cover to maintain the warmth, and set it aside.
Heat up the left over oil, melt the left over butter, and heat a frying pan on medium-high flame. Stir and cook the garlic to make it soft, and then slowly mix the flour. Make it high and add the Marsala wine and beef broth. Season with pepper and kosher salt. Then add and stir the browning sauce. Let it boil, and decrease the flame to low. Mix the mushrooms in the remaining oil and butter in that large skillet. Put a cover to the saucepan, take away from heat.
Season the chicken with pepper and salt, and cover it with rest of the flour. On medium heat, put the oil and butter in the large skillet used for the mushrooms. Take the chicken and cook it for 2 minutes each side until it browned. Place the cooked chicken at the bottom of a baking dish (9×13 inch), and spread mushroom and sauce mixture.
Cover up the baking dish, and in the preheated oven bake it for about 25 minutes.
Serve it hot with cooked pasta and wine.

If you would like to get more information on similar recipes, please visit our site at Chicken Marsala Recipes

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Healthy Diet Recipe - Oatmeal With Wood Ear Mushroom And Vegetables

 By Julian Hee

Wood ear mushroom (Auricularia polytricha), is one of the most popular mushrooms in culinary world especially in Chinese cuisine. It is more commonly known as tree ear, dry black fungus, silver ear, mook yee, or cloud ear. Cloud ear is a different type of mushroom but it is almost similar to wood ear mushroom. It is called wood ear mushroom because it grows on a living or dead wood and looks like an ear. The dried and fresh types of wood ear mushroom are available on the market.
Wood ear mushroom has a solid form and thick skin. Its texture is similar to jelly. Fresh mushrooms will be crunchy when cooked. Adding the mushrooms into a soup will certainly give a unique texture and taste. The flavor of this mushroom is not as strong as other mushrooms such as oyster mushroom or shitake. This mushroom has a little forest fragrance and earthy taste.
Dried wood ear mushrooms are rich in vitamin D, vitamin B1 and B2. In some research, it is concluded that this type of mushroom is second highest in fiber. It contains iron three times as much as in animal liver and calcium twice as much as in milk. It is also believed to have many health benefits such as to prevent heart disease and blood coagulation. Some sources stated that it has some substances that can help lower cholesterol levels, prevent atherosclerosis, prevent cancer, relieve hemorrhoids symptoms, and improve digestive health.
Here is a wood ear mushroom recipe you can try. This is for two servings.
Ingredients:
- 10 grams of wood ear mushrooms (soaked in water for one hour)]
- 500 grams of water
- 2 tablespoons of instant oatmeal
- 70 grams of frozen vegetables
- Half a teaspoon of salt
- Half a teaspoon of ground pepper
- Half a teaspoon of garlic powder
How to make it:
- Bring water to a boil, put in the mushrooms. Cook them for a while.
- Add salt, pepper, and garlic powder. Stir it well.
- Add the oatmeal gradually.
- Add frozen vegetables into it. Cook for a while.
- Ready to serve.
A few serving tips for variation:
1. Serve it along with your daily meals.
2. Put in extra chicken or beef meat for extra protein.
Nutrition facts
- Energy: 85 calories
- Fat: 1 gram
- Carbohydrate: 15 gram
- Fiber: 9.5 gram
- Protein: 3.7 gram

Following a healthy diet plan and exercising regularly are the keys to a healthy lifestyle. Julian Hee is a fitness enthusiast and has started a website dedicated to bodybuilding supplements: protein powder, creatine monohydrate, meal replacement bar, glutamine, etc.

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.


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Vegan Stuffed Mushroom Recipe - Ingredients And Directions On How To Make The Perfect Mushrooms

By Heather Nauta

This vegan stuffed mushroom recipe makes a delicious appetizer, or if you serve the stuffed mushrooms on a bed of greens or grains you can make a meal of them.
The fungi family isn't huge in our diet, so mushrooms bring different nutrients from most other vegetables. In Chinese medicine, they are thought of as an important component of healing.
Vegan Stuffed Mushroom Recipe Ingredients

• 12 mushrooms
• 1 yellow onion, chopped
• 1 tsp olive oil
• 1 garlic clove, pressed or minced
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 2 Tbsp red wine (or white)
• 3 Tbsp water
• Fresh spinach leaves, chopped
• pinch of sea salt
• ¼ cup almonds
• Salt & pepper
• 1 Tbsp nutritional yeast (optional)

Vegan Stuffed Mushroom Recipe Directions

1. Take the stems off the mushrooms and chop them.
2. Sauté the onion in olive oil until translucent, then add the garlic, the mushroom stems and the thyme.
3. When the stems soften, add a small amount of wine to deglaze the pan, and then add water.
4. Brush any dirt off the mushroom tops, then put them in the pan, tops down. Spoon a bit of the juice over them and then let them simmer for about 5 minutes.
5. Meanwhile, toast the almonds lightly and then grind them in a coffee grinder, blender or food processor. Mix them in a small bowl with salt, pepper and nutritional yeast if you're using it.
6. Remove the mushrooms from the pan, then move the spinach to the pan. If you sprinkle it with a pinch of salt, it will help the spinach to wilt.
7. Turn off the heat once the spinach is wilted and stir together the mushroom stems and almond mixture with the spinach.
8. Spoon the mixture into the mushroom caps, then put them on a baking dish. Put them into the oven, preheated to 350 degrees F, for 15-20 minutes. The stuffing will start to brown when done, and the mushrooms should be soft and moist.

To watch a free video of me making this vegan stuffed mushroom recipe, so I can show you the exact techniques that will make the perfect stuffed mushrooms, go to http://www.healthyveganrecipes.net/video/almond-stuffed-mushrooms.
Heather Nauta is a registered holistic nutritionist who teaches you how to live a healthy vegan/vegetarian lifestyle, including how to get proper nutrition, enough protein, vitamin b12 and other minerals, and how to make an amazing variety of simple, fast healthy recipes that taste incredible for you and your family.

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.


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
 

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Best Hamburger Recipe: Swiss Mushroom Bacon Burgers

 By KC Kudra

If you are one of those people who just craves a bit more than most you may have a hankering for the blending of flavors and taste you can enjoy while eating Swiss mushroom bacon burgers. They are one of the best hamburger recipes you can enjoy today. On the other hand, maybe you have never tried to make or eat such a delicious hamburger, but you really want too. If so, you are in luck, since we can show you right now, just how to make these mouthwatering burgers.
You can make these burgers inside using the stovetop for frying the meat or by using the oven broiler for cooking. However, if you have the grill going and you feel like doing a bit more grilling, you can cook these burgers on the grill as well. Doing so will add even more delicious flavor for you and your family to enjoy.
Preparing different types of hamburgers or cheese burgers for a family dinner or a large gathering of people will provide various choices for various people. Having something different yet the same can help you create a wonderful time while pleasing the taste buds of all who eat your great cooking. Of course, you can also add variety by the different types of toppings and fillings you may serve with the hamburgers you make. Adding various flavors and textures with the side dishes and desserts you serve will also enhance any meal you prepare, whether you do it indoors or outside.
Recipe for Swiss Mushroom Bacon Burgers
What You Need

• 1 pound ground beef or hamburger
• 1 egg
• ¼ teaspoon minced onion
• ¼ teaspoon season salt
• ¼ teaspoon pepper
• 1 cup crushed cracker crumbs
• 3 Tablespoon catsup
• 8 pieces crispy cooked bacon
• 8 slices Swiss cheese
• 1 can mushrooms 4 ounce
• 8 hamburger buns

How to Make It
Using a large mixing bowl you will add the ground beef or hamburger and the egg mix well. Add the minced onion, season salt, pepper, crushed cracker crumbs, and catsup. Mix until thoroughly blended. Divide this mixture into 8 equal portions and then form each of those portions into patties. Roll the hamburger mixture between your palms and then flatten each burger patty. Cook these burgers by broiling them or frying them until they are done.
Cook the bacon slices until they are crispy by frying them on the stovetop while using a medium size skillet or saucepan. After the burger patties are done. Reduce the heat and then place 1 slice of crispy cooked bacon on top of each of the burger patties. Place the mushrooms on top of the bacon and then add the slices of Swiss cheese. Return to the oven while it is still warm to melt the Swiss cheese.
After melting the cheese, serve the burger patties on a burger bun with various toppings such as tomatoes and lettuce. Slather with the desired condiments of mayonnaise, mustard or any others and then serve while warm and tasty.

Soon it will be time to fire up the grill and grilling up all sorts of hamburger recipes. If you are searching for the very best hamburger recipe you can find, we have many to share with you. Visit our website today to learn more.
The Best Burger Recipes the Net Has to Offer - BestHamburgerRecipes.org

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.


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
 

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