The World Most Healthy Foods Recipes

Sauteed Collard Greens

2012-02-19T07:16:00.000-08:00

Recipes by Del Zimmerman, Bellaire TX, posted in epicurious.com (Source)

yield: Serves 4

This recipe can be prepared in 45 minutes or less.

Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group.

According to the author, this recipe goes well with roast goose.

Ingredients

2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

Preparation

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with lemon juice and toss well.

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Tasty Collard Greens

2012-02-19T07:14:00.000-08:00

Recipe By: ANADRI, posted in Allrecipes.com (Source)

Prep Time:
30 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 30 Min

Original Recipe Yield 10 servings

Ingredients

1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Directions

Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

Kickin' Collard Greens

2012-02-19T07:12:00.000-08:00

Recipe By: Ken Adams, posted in Allrecipes.com (Source)

Prep Time: 10 Min

Cook Time: 1 Hr

Ready In: 1 Hr 10 Min

Original Recipe Yield 6 servings

Ingredients

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Directions

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Collard Greens

2012-02-19T07:09:00.000-08:00

Original post at foodnetwork.com (Source)

Recipe courtesy Paula Deen

Show: Paula's Home Cooking Episode: Farmer's Market

2 hr 20 min

Prep

20 min

Cook

2 hr 0 min

Yield:

4 to 6 servings

Level:

Easy

Ingredients

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

Directions

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Collard Greens Recipe

2012-02-19T07:06:00.000-08:00

Posted by Elise on simplyrecipes.com (Source)

Prep time: 5 minutes
Cook time: 20 minutes

We use bacon fat here primarily for flavor. Bacon fat provides an excellent balance to the natural bitter of the collard greens. That said, you can easily skip the bacon fat and just use a little more olive oil.

Ingredients

2 lbs collard greens, tough stems discarded, leaves chopped
2 Tbsp medium onion, chopped
1 large garlic clove, minced
2 teaspoons bacon fat
1 Tbsp olive oil
2 Tbsp dark sesame oil (Dynasty or comparable)
Chili pepper flakes, a pinch
Salt, a couple pinches
Sugar, a couple pinches

Method

1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of minutes. Add garlic and and cook until fragrant, about 30 seconds.

2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)

If you want, serve with barbecue sauce.

Yield: Serves 4.

Sour Cream & Cucumbers Recipe

2012-02-17T07:41:00.000-08:00

Recipe by epicurean.com (Source)

Ingredients:

2-3 cucumbers
8 oz. sour cream
cider vinegar
1-2 onions thinly sliced
salt & pepper
2 T. sugar (approx.)

Directions:

Peel & thinly slice cucumbers. For best results, place in colander & sprinkle with salt & let sit for at least an hour. This will remove some of the water in the cukes & keep the dressing from becoming too runny but this step is not essential.

In a small bowl or coffee cup dissolve sugar with vinegar. ( I usually start with a spoonful of sugar & a small amount of vinegar - it's easier to adjust later. Mix in sour cream & blend till creamy. Taste and add sugar or vinegar. I like it with a slightly tart aftertaste but it's strictly up to the cook! Make sure you add vinegar sparingly or dressing will become too thin. A little goes a long way.

In a medium bowl, mix cucumbers, onions, pepper & if desired additional salt. Pour dressing over all & mix. Cover, chill & serve. Will keep at least three days.

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Italian cucumber salad Recipe

2012-02-17T07:38:00.000-08:00

Recipe by epicurean.com (Source)

Ingredients:

1 cucumber peeled and sliced
1 tsp oregano
1 small red onion, chopped
3/4 cup balsamic vinegar
2 tbsp olive oil
Black pepper to taste

Directions:

Put all ingredients into a bowl and mix. Chill the salad for two hours and serve cold.

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Cucumber tea sandwiches Recipe

2012-02-17T07:36:00.000-08:00

Recipe by epicurean.com (Source)

Ingredients:

cucumbers
thin white bread (Pepperidge farm thin-sliced)
Mayonnaise or butter
salt and pepper

Directions:

1. Peel cucumbers. Slice very thin (using the side of a square, 4-sided grater works well for this)

2. Sprinkle with salt. Put cukes in bowl with weight on them (you are pressing the water out).

3. Cut crusts off bread. Spread with mayonnaise or softened butter.

4. Layer overlapping rows of cucumbers on one slice of bread. Sprinkle with (white) pepper if you like. Cover with another slice of bread.

5. Cut sndwiches on the diagonal, once or twice, depending on how small you want them. 6. Serve with hot tea, or, in the summer, lemonade

CUCUMBER ONION SALAD DRESSING Recipe

2012-02-17T07:34:00.000-08:00

Recipe by epicurean.com (source)

Ingredients:

1 pint plainYogurt
1/2 small cucumber
(not more than 1/3 cup)
1 small yellow onion
(not more than 4 Tbls)

Directions:

Blend in a food processor
or blender.
Salt and pepper to taste.
Chill.

Cucumber Salad Recipe

2012-02-17T07:31:00.000-08:00

Recipe by epicurean.com (Source)

Ingredients:

firm cucumbers (long English are best)
Romaine lettuce
firm ripe tomatoes
sweet onions
salt
white pepper

Directions:
remove the large "spine" from the lettuce leaf then tear the lettuce into into large pieces, place a layer on a large platter/or/individual serving plates. (Do not cover the rim of the plate.) Slice the sweet onion into very thin slices and separate into rings and place a thin layer on the lettuce bed. Peel the cucumber on "three sides" creating a "white-green, white-green, white-green look, then cut both ends off the cucumber,then using the tines of a fork drag it down the length of the cucumber creating ridges. Slice the cucumber into 1/8th" slices and place a on top of the onion. Cut the tomato into small wedges and arrange them between the cucumber arrangement and the rim of the plate. Sprinkle salt and pepper on the arrangement and serve with individual servings of FRESH lemon wedges.

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Cheesy Eggplant Casserole

2012-02-03T06:54:00.000-08:00

By Diana Rattray, About.com Guide (Source)

This easy casserole gets extra flavor from cheese, sauteed onion, and sweet red bell pepper.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

1 medium eggplant, peeled and cubed
salt
1/4 teaspoon ground black pepper
1 clove garlic, mashed and finely minced
1 tablespoon olive oil
1 cup chopped onion
1/2 red bell pepper, chopped
2 large eggs, beaten
1 cup soft bread crumbs, divided
1 1/2 cups shredded sharp Cheddar cheese, divided
1 tablespoon butter

Preparation:

Grease a 1-quart casserole.

Put eggplant cubes in a colander and sprinkle with salt. Let drain for about 5 to 10 minutes. Put in a saucepan and cover with water. Bring to a boil. Reduce heat, cover, and simmer for 8 minutes. Drain well and add 1/4 teaspoon salt, the pepper, and the garlic.

In the empty saucepan, heat olive oil over medium heat. Add onion and saute until just softened. Add the bell pepper and continue cooking until the bell pepper is tender. Stir into the eggplant mixture.

Heat oven to 350°.

Stir the beaten egg, 1/2 cup of bread crumbs, and 1 cup of Cheddar cheese into the eggplant mixture. Spoon into the prepared casserole.

Sprinkle the remaining 1/2 cup of cheese over the casserole. Combine the melted butter with the remaining 1/2 cup of bread crumbs and sprinkle over the cheese layer. Bake for 25 to 30 minutes, until browned and bubbly.

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Zesty Fried Eggplant

2012-02-03T06:53:00.000-08:00

By Diana Rattray, About.com Guide (source)

Fried eggplant recipe is made with eggplant and a seasoned batter.

Ingredients:

1 medium eggplant
2 teaspoons salt, divided
1 cup flour
1 teaspoon baking powder
2 teaspoons Italian seasoning*
1 teaspoon onion powder
dash ground cayenne pepper
1/4 teaspoon garlic powder
2 eggs, beaten
2/3 cup milk
1 tablespoon vegetable oil
vegetable oil for frying

Preparation:

Directions for fried eggplant
Peel eggplant; cut in strips about 1/2-inch wide and 3 inches in length. Place eggplant strips in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak 1 hour; drain and pat dry with paper towels.

Combine flour, salt, baking powder, Italian seasoning, onion powder, cayenne, and garlic powder in a mixing bowl. Add beaten eggs, milk, and 1 tablespoon vegetable oil. Beat until smooth. Heat oil over medium heat until hot. If deep-frying, heat to about 365°. Dip dry eggplant strips in batter, let excess batter drip off; fry eggplant strips in batches in hot oil until fried eggplant is golden brown. Fried eggplant strips serve 4 to 6.

*You may substitute equal parts dried crumbled oregano, basil, marjoram, and rosemary for the Italian seasoning in the fried eggplant batter.

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Creole Eggplant Casserole

2012-02-03T06:50:00.000-08:00

By Diana Rattray, About.com Guide (Source)

Cook Time: 55 minutes

Total Time: 55 minutes

Ingredients:

1 large eggplant, peeled and sliced
3 tablespoons bacon grease or butter, divided
1 medium onion, chopped
1 cup diced tomatoes
2 teaspoons salt
black pepper -- to taste
1 cup Cheddar cheese -- grated
1 cup bread crumbs, divided
1/2 teaspoon baking powder

Preparation:

Boil eggplant in water until tender, about 15 to 20 minutes; drain and mash. Put 2 tablespoons of bacon grease or butter into a large skillet; add chopped onion. Sauté onion until tender; add tomatoes, salt, and pepper; simmer for 5 minutes. Combine tomato mixture with eggplant, cheese, 3/4 cup bread crumbs. Add baking powder to mixture. Spoon mixture into greased casserole. Sprinkle with remaining tablespoon of bacon grease or butter and remaining bread crumbs. Bake at 325° for 25 to 30 minutes.
Serves 8.

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Eggplant Lasagna

2012-02-03T06:49:00.000-08:00

By Diana Rattray, About.com Guide (Source)

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

1 1/2 pounds eggplant, thinly sliced
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
9 lasagna noodles
1 jar (16 ounces) spaghetti sauce with vegetables
8 ounces ricotta cheese, part-skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preparation:

In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes.

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Eggplant Casserole

2012-02-03T06:47:00.000-08:00

By Diana Rattray, About.com Guide (Source)

More eggplant casserole recipes below.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

1 eggplant
1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted
1 small onion, diced
1/4 cup diced green or red bell pepper pepper
1/2 cup thinly sliced celery
1 cup shredded Cheddar cheese
salt and pepper to taste
1 teaspoon Worcestershire sauce
1 medium tomato, diced

Preparation:

Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350° for 20 to 30 minutes.
Eggplant casserole serves 4.

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Potato Fennel Gratin

2012-02-01T15:38:00.000-08:00

Recipe by By Soo Kim And The Canadian Living Test Kitchen (Source)

Yukon Gold potatoes keep their golden hue and structure when cooked, making them an ideal choice for this dish. Serve with roast chicken, pork or fish.

Ingredients

2 tbsp (30 mL) olive oil
4 cups (1 L) sliced (1/8 inch/3 mm thick) fennel, (about 1 lb/500 g)
1 cup (250 mL) thinly sliced onions
1/2 tsp (2 mL) salt
3 lb (1.4 kg) Yukon Gold potatoes, peeled
1/4 tsp (1 mL) pepper
1 cup (250 mL) sodium-reduced chicken broth
1/3 cup (75 mL) grated romano cheese
Bread Crumb Mixture:
2 cups (500 mL) fresh bread crumbs
2/3 cup (150 mL) grated romano cheese
1/4 cup (60 mL) olive oil
3 tbsp (45 mL) chopped fresh parsley
1 clove garlic, minced

Preparation

Bread Crumb Mixture: In small bowl, combine bread crumbs, cheese, oil and parsley; remove one-third and set aside. Stir garlic into remaining mixture in bowl.

In large skillet, heat oil over medium-low heat; cook fennel, onion and 1/4 tsp (1 mL) of the salt until softened, about 13 minutes. Let cool slightly.

Meanwhile, using mandoline or food processor, slice potatoes 1/8-inch (3 mm) thick. Toss with pepper and remaining salt. Overlapping, arrange one-third in greased 13- x 9-inch (3 L) oval baking dish. Arrange half of the fennel mixture then half of the bread crumb mixture over top. Repeat layers once. Arrange remaining potatoes over top, pressing lightly.

Pour chicken broth evenly over potato mixture; sprinkle with reserved bread crumb mixture. Sprinkle with Romano cheese.

Cover with foil; bake in 375°F (190°C) oven for 35 minutes. Uncover and bake until knife pierces potatoes easily, about 30 minutes. Broil until topping is browned, about 2 minutes. Transfer to rack; let stand for 10 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Reheat, covered, in 400°F /200°C oven for 20 minutes.)

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Source : Canadian Living Magazine: December 2009

Mussels Steamed with Fennel, Lovage and Cherry Tomatoes

2012-02-01T15:37:00.001-08:00

Recipe by By The Canadian Living Test Kitchen (Source)

Preparation time: 9 minutes
Cook time : 16 minutes

Ingredients

2 lb (907 g) mussels
2 tbsp (30 mL) olive oil
1/2 bulb fennel, chopped
2 shallots, thinly sliced
1 clove garlic, thinly sliced
2 cups (500 mL) cherry tomatoes, halved
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) packed lovage leaves, (or 1/4 cup/60 mL each parsley and celery leaves), coarsely chopped
1/2 cup (125 mL) white wine

Preparation

Scrub mussels; discard any that do not close. Set aside.

In Dutch oven, heat oil over medium-high heat; cook fennel, shallots and garlic, stirring occasionally, until softened, about 4 minutes.

Stir in tomatoes, salt and pepper; cook, stirring, just until tomatoes begin to break up, about 3 minutes.

Stir in lovage and wine; boil for 1 minute, scraping up browned bits. Add mussels; cover and boil until mussels open, about 8 minutes. Using slotted spoon, transfer mussels to deep bowl, discarding any that do not open. Pour sauce over mussels.

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Source : Canadian Living Magazine: September 2010

Roasted Squash, Onion and Fennel Toss

2012-02-01T15:36:00.000-08:00

Recipe by By The Canadian Living Test Kitchen (Source)

This medley of roasted vegetables is easy to make and packed with flavour. Best of all — It's a light dish.

Ingredients

1 butternut squash, peeled
1 fennel bulb, trimmed ( or 6 tender stalks of celery)
1 red onion
2 tbsp (30 mL) olive oil
1 tsp (5 mL) herbes de Provence
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper

Preparation

Halve squash and remove seeds. Remove tough outer leaves from fennel; halve lengthwise and remove core. Cut squash and fennel into 1/2-inch (4 cm) chunks; place in large bowl. Cut onion lengthwise into thin wedges; add to bowl. (Make-ahead: Cover and refrigerate for up to 1 day.)

Add oil, herbes de Provence, salt and pepper to bowl; toss to combine. Spread on greased foil-lined baking sheet. Bake in 425°F (220°C) oven for 45 to 60 minutes or until lightly browned and tender.

Additional information :

Tip: You can substitute thyme, rosemary and/or savory if herbes de Provence is unavailable.

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Apple Fennel Celery Salad

2012-02-01T15:34:00.000-08:00

Recipe by By The Canadian Living Test Kitchen (Source)

Fennel is edible all the way from its green stems to the pale white bulb; using the whole vegetable is not only practical, but also adds a variety of pretty colours on your plate.

Ingredients

1/2 cup (125 mL) thinly sliced fennel
1/2 cup (125 mL) sliced celery
1/2 cup (125 mL) red seedless grapes, halved
1 Red Delicious apple, peeled, cored and chopped
1/4 cup (60 mL) toasted chopped walnuts
Poppy Seed Dressing:
1/4 cup (60 mL) Balkan-style plain yogurt
1 tbsp (15 mL) liquid honey
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) poppy seeds
1 pinch salt
1 pinch paprika

Preparation

Poppy Seed Dressing: In large bowl, whisk together yogurt, honey, lemon juice, mustard, poppy seeds, salt and paprika until smooth.

Add fennel, celery, grapes and apple; toss to coat. Serve sprinkled with walnuts.

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Source : Canadian Living Special Issue: Make-Ahead Meals 2009

Green Bean, Mushroom and Fennel Salad

2012-02-01T15:32:00.000-08:00

Recipe by By The Canadian Living Test Kitchen (Source)

Preparation time: 15 minutes Stand: 15 minutes
Cook time : 3 minutes

Ingredients

1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (60 mL) lemon juice
3 tbsp (45 mL) chopped fresh dill
1 clove garlic, minced
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) small cremini mushrooms, quartered
1 lb (454 g) green beans, trimmed
1/2 fennel bulb, thinly sliced

Preparation

In large bowl, whisk together oil, lemon juice, dill, garlic, salt and pepper. Add mushrooms and toss to coat. Let stand for 15 minutes, stirring occasionally.

Meanwhile, halve green beans diagonally. Blanch in saucepan of boiling water until tender-crisp, 3 to 5 minutes. Drain and cool in ice bath. Drain well and pat dry with towel.

Add beans and fennel to mushrooms; toss to coat well. Serve immediately or refrigerate for up to 4 hours.

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Source : Canadian Living Magazine: June 2010

Easy Raw Pad Thai Salad Recipe

2012-02-01T04:42:00.000-08:00

By Jolinda Hackett, About.com Guide (Source)

This Pad Thai-inspired raw food salad is hearty enough to serve as an entree. the flavor really comes from the freshly chopped cilantro, so whatever you do, don't substitute the raw fresh cilantro for dried. It just won't be the same if you do! Try this raw food recipe for a delicious and nutritious raw foods Pad Thai salad.

If you're looking for more easy raw food recipes, try my Top Ten Easy Raw Food Diet Recipes.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

2 zucchinis, sliced into strips with a vegetable peeler
2 large handfuls of bean sprouts, approx 2 cups
3/4 cup chopped nuts (use almonds, peanuts or cashews)
1 red or yellow bell pepper, sliced into strips
4 green onions, diced
1/2 cup fresh chopped cilantro
juice from one lime
1 tablespoon raw, cold-pressed olive oil
1/4 tsp sea salt

Preparation:

Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired and enjoy!
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Mountain Green Beans

2012-01-31T19:45:00.000-08:00

By Diana Rattray, About.com Guide (Source)

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

3 pounds snap green beans
1/2 small ham hocks, (4" long)
1 small strip ham fat (if hock is lean)
4 cups water, to barely cover
1/2 teaspoon crushed dried red pepper
1 teaspoon salt
1/2 teaspoon dried cloves
1 1/2 tablespoons brown sugar
1/2 small onion

Preparation:

Place all ingredients in a pot and bring to a boil, uncovered, and cook for 15 to 20 minutes. Add the green snap beans, bring back to boil. Reduce heat to low and simmer for 3 hours, with the lid half on, or until the liquid has evaporated. Remove the ham hock and break up the ham into small pieces; add to beans.
Serves 6.

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Green Bean Salad

2012-01-31T19:44:00.001-08:00

By Diana Rattray, About.com Guide (Source)

Recipe for a green bean salad, easy to make, with green beans, bacon, eggs, and easy dressing.

Ingredients:

2 cans (16 ounce) whole green beans, drained
1/3 cup vinegar
1/2 cup vegetable oil
1 medium onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
6 to 8 slices bacon, fried and crumbled
6 to 8 hard boiled eggs, diced
6 tablespoons salad dressing
4 teaspoons vinegar
4 teaspoons prepared mustard

Preparation:

Combine first green beans, vinegar, oil, onion, salt, and pepper; refrigerate several hours or overnight. A few hours before serving, add remaining ingredients; mix well. Chill thoroughly; gently stir before serving.
Serves 6 to 8.
Posted by Hope35

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Green Beans With Frizzled Shallots

2012-01-31T19:40:00.000-08:00

Recipe By The Canadian Living Test Kitchen (Source)

Preparation time: 30 minutes
Total time : 30 minutes

These frizzled shallots are totally addictive and make the perfect crispy topping for this holiday side dish. You can also use them to garnish other vegetables, including mashed potatoes.

Ingredients

8 shallots, peeled and thinly sliced in rings
1/3 cup (75 mL) all-purpose flour
VegetabIe oil, for frying
1-1/2 lb (680 g) green beans, trimmed
2 tbsp (30 mL) butter
1/4 tsp (1 mL) finely grated lemon zest
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) salt

Preparation

Separate shallots into individual rings; toss with flour.

In small saucepan, heat about 1 inch (2.5 cm) oil to 350°F (180°C). Fry shallots, in batches and turning once, until crisp and golden, 2 to 4 minutes. Using slotted spoon, transfer to paper towel–lined plate. (Make-ahead: Cover with paper towel and set aside at room temperature for up to 3 hours.)

In large pot of boiling salted water, cook green beans until tender-crisp, about 4 minutes. Drain and return to pot. Add butter, lemon zest, lemon juice and sa< toss to coat. Serve topped with shallots.

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Source : Canadian Living Magazine: December 2011

Green Beans with Sour Cream

2012-01-31T19:38:00.000-08:00

Recipe by By The Canadian Living Test Kitchen (source)

This great way to enjoy garden fresh green beans is adapted from a recipe of Stella Nedovich of Toronto.

Ingredients

1-1/2 lb (750 g) green_beans

1/4 cup (50 mL) butter

1/2 cup (125 mL) finely chopped onions

1 clove garlic, minced

1/3 cup (75 mL) finely chopped fresh parsley

2 tsp (10 mL) finely chopped fresh dill

Salt

1 egg_yolk

1/2 cup (125 mL) sour_cream

Preparation

Rinse and trim beans. Cut each bean diagonally into 2 or 3 strips.

In heavy saucepan, melt butter; cook onions and garlic over medium heat for 1 minute. Add beans, tossing to coat with onion mixture; cook for 3 minutes. Stir in parsley. Cover, reduce heat to low and cook, stirring periodically, until beans are tender, 10 to 15 minutes. (Beans can be prepared ahead to this point, covered and refrigerated; reheat before continuing with recipe.)

Sprinkle beans with dill, and salt to taste. Lightly beat together egg yolk and sour cream. Pour over hot beans and toss just until beans are evenly coated and heated through. Taste, adjust seasoning, if necessary, and serve immediately.

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Pork Marsala

2012-01-31T19:36:00.000-08:00

Recipe By The Canadian Living Test Kitchen (Source)

Tender-crisp green beans and mashed potatoes are perfect fuss-free sides. Tip: You can substitute any dry white wine you have on-hand for the Marsala in this recipe.

Ingredients

8 fast fry pork loin centre chops, (1 lb/500 g)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) extra-virgin olive oil
1 large shallot or half small onion, minced
2 cloves garlic, minced
6 oz (170 g) button mushrooms, thinly sliced
1/4 tsp (1 mL) dried Italian herb seasoning
1/2 cup (125 mL) sweet Marsala wine
1/2 cup (125 mL) sodium-reduced chicken broth
1 tsp (5 mL) butter, softened
2 tbsp (30 mL) minced fresh parsley

Preparation

Trim pork; sprinkle with half each of the salt and pepper. Dredge in all but 1 tsp (5 mL) of the flour. In large skillet, heat oil over medium-high heat; cook pork, in batches and turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, about 5 minutes. Transfer to plate.

Saute shallot and garlic until softened, about 2 minutes. Add mushrooms, Italian seasoning and remaining salt and pepper; saute, stirring, until golden, about 5 minutes.

Add Marsala; cook until reduced by half. Add broth and 1/4 cup (50 mL) water; reduce heat and simmer until reduced by half, about 2 minutes.

Meanwhile, mash butter with remaining 1 tsp (5 mL) flour; stir into sauce and cook until thickened. Return pork to pan; heat through. Sprinkle with parsley.

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Source : Canadian Living Magazine: December 2008

Green peas Pilaf

2012-01-30T06:56:00.000-08:00

by Lakshmi-Srinivasan on food.sulekha.com (source)

Ingredients :

Rice - 3 cups
Fresh green peas - 3 cups
Onion - 2 (Chop lengthwise)
Ghee - 100 gms or oil
Salt to taste
Edible yellow colour - A pinch

Gind to a paste :

Grated fresh coconut - 1 cup
Mint leaves - 1 little
Coriander leaves - 1 little
Poppy seeds - 4 tbsp
Green chillies - 6
Ginger - 1 small piece
Garlic - 10 flakes

Method:

1. Wash the rice and soak in water for 20 minutes, drain and add green peas together into the rice with double volume of the water and yellow colour cook till done and keep cool.
2. Heat oil or ghee in a pressure pan, add onions and fry till soft, add ground paste and stir-fry till thick, add salt and cooked rice.
3. Stir, keep covered lid and keep under slow fire for 5 minutes.
4. Open and garnish with coriander leaves and serve hot with curd raitha (pachaddi).

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Green Peas Soup

2012-01-30T06:55:00.000-08:00

by redchilli, on food.sulekha.com (source)

Ingredients
Onions - 2 medium
Garlic - 1 clove
Frozen green peas - 1 10 oz box
Dried(or fresh) oregano - 1 tsp
Salt and pepper to taste
Oil (or butter) - 2 tsp of
Water (or vegetable stock) - 2 cups

Method

1.Heat oil a pan and fry the onions tilll they become tender & translucent.

2.Take care not to burn them otherwise the soup will taste bad.

3.Now add the garlic and fry

4.Then add the oregano and mix well.

5.Add the frozen peas and two cup of water. You can add vegetable stock, but water is good enough.

6.Let it simmer for a while until the peas become soft.

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Green Peas Fry

2012-01-30T06:54:00.000-08:00

by gonguraa on food.sulekha.com (source)

Ingredients

Green Peas - 1 cups
Tomato - 1
Chilli powder - 1 tsp
Salt - as needed
Oil - as needed

Method

1. Cut tomato into pieces.
2. Boil peas with water in a vessel and when half cooked, remove the vessel from the stove.
3. Strain water and set aside.
4. Heat oil in a frying pan.
5. Add chilli powder, salt, boiled peas and stir on a medium flame.
6. When the peas are fried, add tomato, mix well and remove the pan from the stove.

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Green Peas Stew

2012-01-30T06:52:00.000-08:00

by bojanam on food.sulekha.com (source)

Ingredients

Green Peas  -   1/2 cup
Potatoes (cut into cubes)  - 3
Carrot( cubed)  - 1/2 cup
Onions  (sliced thinly ) -  1 large
Green chillies,(cut into long slits)   - 5
Cloves -  5
Cinnamon stick  -  1 inch
Whole black pepper  -  5 or 6
Ginger (chopped) -  1tbsp
Fresh curry leaves - a few
Coconut oil -  2 tbsp
Thick coconut milk,fresh or canned  - 1 cup
Salt to taste

Method

1.Mix  the potatoes, carrots,peas,onions alongwith the cut green chillies and ginger in a pan and add the whole black pepper,cloves and the cinnamon.

2.Pour 3/4 cup water and salt.

3.Cover the vessel and keep it for boiling on a medium flame  till the potatoes are cooked

4.Remove the  lid off and continue cooking till there is very little liquid.

5.Then add the coconut milk and mix and cook on slow flame for 2 minutes.

6.Then add curry leaves and the coconut oil and mix.

7.Serve hot with vellappams.

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Recipe for Green Peas Usli

2012-01-30T06:48:00.000-08:00

by Jyothi Shankar, on food.sulekha.com (source)

Ingredients

Fresh Green Peas 3 cups
Onion 4 nos
Green Chillies 7-8 nos
Ginger Garlic paste 3/4 tsp
Oil 2 tbsp
Mustard seeds 1tsp
Butter 1-2tbsp
Coriander leaves (finely chopped, to garnish) 2 tbsp
Grated Coconut 3 tbsp
Cummin seeds (roasted) 1/2 tsp
Methi seeds (roasted) 1/2 tsp
Turmeric powder 1/2 tsp
Curry leaves (optional) 1 bunch
Salt to taste

Method

1.Cut the green chillies and onion.

2.In a pressure pan, heat the oil, season with mustard (till they splutter), add curry leaves.

3.Add the cut onions and chillies and fry till onions turn pink.

4.Add ginger garlic paste fry for a min.

5.Add the green peas, fry for 10-15 mins.

6.Add 1/4 to 1/2 cup of water for cooking.

7.Meanwhile dry grind the turmeric powder, roasted cummin & methi seeds to a fine powder.

8.Add the powdered masala, butter and salt (according to your taste) and pressure cook just for a whistle.

9.Garnish with coriander leaves and grated coconut.

10.Serve hot usli with chapatis or rotis.

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Steamed kale

2012-01-29T08:44:00.002-08:00

Recipe contributed by Choose-healthy-food.com (source)

Cooking time: 2-3 minutes. Adding a small amount of oil improves both taste of the dish and digestability of nutrients in kale

Summary: Steamed kale is an ideal way to bring out nutrients in kale. Highly recommended for weight-loss, steaming is one of the macrobiotic ways of cooking. This is a healthy food vegetarian/vegan recipe for weight loss
5.0 stars based on 1 reviews

Ingredients:

1 bunch of kale, coarsely chopped, with stems removed
2-3 cloves of garlic, chopped
salt to taste
1 tsp of olive oil
1/2 cup of water or vegetable stock

Directions:

In a large non-stick skillet, heat olive oil and add garlic; stir for 30 seconds and don't allow it to burn.
Add water or vegetable stock, kale and salt; toss and cover with a lid. Reduce the heat to medium-low.
Cook for 2-3 minutes, until kale turns bright green.

Kale chips

2012-01-29T08:44:00.001-08:00

Recipe contributed by Choose-healthy-food.com (source)

Ingredients:

1 large bunch of kale, washed, dried and torn into ~3inch pieces
Juice and zest of 1/2 to one lemon ( add half lemon and taste before adding another half)
½ cup water
1 cup cashews (or soaked almonds, or a combination)
1 tsp rock salt
1 tbsp olive oil (good quality)
¾ bunch coriander (cilantro; I use a whole bunch)
2 cloves garlic
1/2 cup yeast flakes (optional)

Directions:

Pre-heat oven to 350 degrees Fahrenheit.
Chop or tear kale into pieces. Put that kale into a large, wide mixing bowl.
Blend all except the kale until smooth.
Pour over the nut mix and mix well by hand, massaging the kale so it’s well covered.
Spread on the dehydrator sheet.Dehydrate until crispy for about 4 hours.

Cooking Time: 4 hours

Raw kale chips with sundried tomato dressing

2012-01-29T08:42:00.000-08:00

Recipe contributed by Choose-healthy-food.com (source)

Ingredients:

1 bunch of kale, washed and stems removed
Dressing:
1 red pepper
1/3 cup tahini
1 cup basil
juice of 1/2 lemon
4 sundried tomatoes, oil removed
sea salt or seasoning blend to taste
(optional) chili oil or chili flakes to taste

Directions:

Blend all the dressing ingredients.
Pour the mixture in the big bowl. Try the dressing, and if you like it spicier, add chili flakes.
Chop or tear kale into pieces and slightly squeeze in your palms.
Add it to the dressing and mix thoroughly. Raw kale chips in tahini dressing on the dehydrator sheet
Dehydrating raw kale chips:
Spread kale pieces on the dehydrator sheets
Set your dehydrator for 135 degrees and dehydrate for 6 hours

Baking kale chips:

Pre-heat oven to 350 degrees Fahrenheit.
Spread kale pieces onto baking sheet.
Bake for 10 minutes or until crispy. Take kale out immediately if it changes colour to brown.
Cooking Time: 10 minutes.

Produces 3 ziplock bags of chips, so it is wise to double or even triple the recipe. Triple recipe will fit into Excalibur 9 tray dehydrator, and would require 7 hours dehydration.

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Raw kale chips from Ashlee's kale

2012-01-29T08:40:00.000-08:00

Recipe contributed by Choose-healthy-food.com (source)

Ingredients:

1-2 bunches of kale, washed and stems removed
Dressing:
2 scallions
5-7 springs of parsley
1 clove garlic
(optional) 1 tsp oregano
(optional) 2 tbsp soy sauce
1/2 cup water
1/8 cup apple cider vinegar
juice of 1/2 lemon, split in 2 portions: add one portion, another one later if required
1/4 cup sesame tahini
sea salt or seasoning blend to taste
(optional) chili oil or chili flakes to taste

Directions:

Blend all the dressing ingredients, but add only 1/2 of required lemon juice. For ease of washing your blender, don't add tahini.
Pour the mixture in the big bowl, and stir in tahini. Try the dressing, and if you like more sour taste, add another 1/2 of the required lemon juice.
Chop or tear kale into pieces and slightly squeeze in your palms.
Add it to the dressing and mix thoroughly.

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Classic Kale chips

2012-01-29T08:38:00.000-08:00

Recipe contributed by Choose-healthy-food.com (source)

Ingredients:

1 bunch of kale, washed and stems removed
2 tbsp apple cider vinegar or lime juice
1-2 tablespoon olive oil
sea salt or seasoning blend to taste

Directions:

Pre-heat oven to 350 degrees Fahrenheit.
Chop or tear kale into pieces.
Mix oil, salt and vinegar (or lime juice)) in a bowl, mix well with kale and massage into kale pieces.
Spread onto baking sheet.
Bake for 10 minutes or until crispy. Take kale out immediately if it changes colour to brown.

Cooking Time: 10 minutes

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Leek Soup with Cheese Dumplings

2012-01-27T16:03:00.000-08:00

By The Canadian Living Test Kitchen (Source)

Delicate yet rich-tasting dumplings simmer in this easy-to-prepare soup. You can also serve the soup with grated Parmesan cheese instead of the dumplings.

Ingredients

1 tbsp (15 mL) butter
3 , chopped (white and green parts only)
1 onion, finely chopped
1 tbsp (15 mL) all-purpose flour
1/4 tsp (1 mL) pepper
1 cup (250 mL) dry white wine, (or chicken stock and 2 tsp/ 10mL white wine vinegar)
6 cups (1.5 L) chicken stock
1/4 tsp (1 mL) salt
Cheese Dumplings
1-1/4 cup (300 mL) shredded aged Gouda cheese or Gruyère cheese
1/3 cup (75 mL) all-purpose flour
1 tbsp (15 mL) butter, softened
1 egg
1 tbsp (15 mL) minced fresh parsley
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Preparation

In large saucepan, melt butter over medium heat; cook leeks and onion, stirring often, until softened, about 10 minutes. Stir in flour and pepper; cook for 1 minute.

Stir in wine; increase heat to medium-high. Boil until reduced by half, about 3 minutes. Stir in stock and salt ; bring to boil. Reduce heat; cover and simmer for 20 minutes. (make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days. Or freeze for up to 2 weeks. Thaw in refrigerator for 24 hours.)

Cheese Dumplings:
Meanwhile, using fork, mash together cheese, flour, butter, egg, parsley, salt and pepper to make firm dough. With lightly dampened hands, roll tablespoonfuls (15 mL) of dough into balls; place on plate. Drop all at once into simmering soup. Simmer until dumplings float to surface, about 10 minutes.

Additional information :

Tip:
To clean and chop leeks, trim off and discard dark green parts by slicing inward at a sharp angle toward tops of leeks to save inner light green parts. Cut off root ends and split lengthwise. Clean thoroughly under running water; chop finely.

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Creamed Spinach Leek Casserole

2012-01-27T16:01:00.000-08:00

By The Canadian Living Test Kitchen (Source)

This flavourful creamed spinach casserole, with its golden crust, is deliciously traditional and has an easy make-ahead option — perfect for any large dinner.

Ingredients

4 bags (each 10 oz/284 g) trimmed fresh spinach
1/4 cup (60 mL) butter
2 chopped leeks, light green parts only
3/4 tsp (4 mL) pepper
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground nutmeg
1/3 cup (75 mL) all purpose flour
3 cups (750 mL) milk
1 cup (250 mL) grated Parmesan cheese
1 tbsp (15 mL) Dijon mustard
1/2 cup (125 mL) coarse fresh bread crumbs

Preparation

In large pot of boiling water, blanch spinach, in batches, until wilted, about 20 seconds. With slotted spoon, transfer to bowl of ice water. Drain and press out water; chop finely and set aside.

In saucepan, melt butter over medium heat; cook leeks, pepper, salt and nutmeg, stirring occasionally, until softened, about 10 minutes.

Sprinkle leek mixture with flour; cook, stirring, for 2 minutes. Whisk in milk; cook, stirring often, until thick enough to coat back of spoon, about 8 minutes. Add spinach, 3/4 cup (175 mL) of the cheese and mustard; cook, stirring, until hot.

Scrape into 8-inch (2 L) square glass baking dish or gratin dish. Sprinkle with bread crumbs and remaining cheese. (Make-ahead: Let cool; cover with foil and refrigerate for up to 24 hours. Bake for about 15 minutes longer.) Bake in 375°F (190°C) oven until top is crisp and golden, about 45 minutes

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Balsamic Grilled Leeks and Sun-Dried Tomatoes

2012-01-27T16:00:00.000-08:00

By Ellen Cornwall (Source)

The sweetness of balsamic vinegar accents the earthy grilled flavor of leeks. Substitute a good red wine vinegar if unavailable.

Ingredients

6 leeks
Dressing:
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) minced fresh thyme or fresh parsley
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) good-quality olive oil
4 drained oil-packed sun-dried tomatoes, chopped

Preparation

Trim green ends from, leeks; split lengthwise and rinse thoroughly under water.

In saucepan of boiling salted water, cook leeks for 6 to 8 minutes or until tender; drain and cool under cold water.

Place, cut sides down, on rack over medium-high heat; grill, turning once, for 8 minutes or until golden. Cut into 1-inch (2.5 cm) pieces; place in airtight container.

Dressing: In small bowl, mix vinegar, thyme, mustard, garlic, salt and pepper; gradually whisk in oil. Pour over leeks; sprinkle with sundried tomatoes. (Leeks can be refrigerated for up to 24 hours.)

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Asparagus and Leek Soup

2012-01-27T15:58:00.000-08:00

By Daphna Rabinovitch (Source)

Be sure to wash leeks thoroughly under cold running water, spraying the water in between all layers to rinse away any grit.

Ingredients

3 leeks, white and pale parts only
2 lb (907 g) asparagus, trimmed
2 tbsp (30 mL) vegetable oil
2 tsp (10 mL) grated lemon rind
5 cups (1.25 L) chicken stock

Preparation

Coarsely chop leeks. Cut asparagus into 1-1/2-inch (4 cm) lengths; set aside.

In large saucepan, heat oil over medium heat; cook leeks, stirring occasionally, for about 5 minutes. Reduce heat to medium-low and cook for 10 minutes longer or until very soft. Stir in lemon rind; cook for 1 minute. Add asparagus, stock and 1 cup (250 mL) water, bring to boil. Reduce heat; cover and simmer for 10 minutes or until asparagus is tender.

Remove and set aside 1 cup (250 mL) of the asparagus tips. In blender, pur?remaining soup in batches until very smooth. (Soup can be covered and refrigerated for up to 1 day.)

Return soup to pot; reheat over low heat. Ladle into bowls; garnish with reserved asparagus tips.

Source : © CanadianLiving.com

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Cock-a-Leekie Soup

2012-01-27T15:57:00.000-08:00

By The Canadian Living Test Kitchen (Source)

You can let winter winds blow if you have a steaming bowl of this chunky chicken soup to ward off the shivers.

Ingredients

2 tbsp (30 mL) vegetable oil
2 cups (500 mL) sliced leeks
2 boneless skinless chicken breasts, cubed
6 cups (1.5 L) chicken stock
3/4 cup (175 mL) long grain rice
1 strip lemon peel, (2 inches/5 cm long)
1 bay leaf
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) chopped fresh parsley

Preparation

In large heavy saucepan, heat oil over medium heat; cook leeks, covered and stirring occasionally, for about 5 minutes or until softened.

Add chicken; cook over medium-high heat, stirring, for about 4 minutes or until no longer pink inside.

Add chicken stock, rice, lemon peel and bay leaf; bring to boil. Reduce heat and simmer for about 20 minutes or until rice is tender.

Discard lemon peel and bay leaf. Season with salt and pepper. Ladle into warmed bowls; sprinkle with parsley.

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Praline Sweet Potatoes

2012-01-26T06:36:00.000-08:00

By: MKENNON, Original recipe posted in Allrecipes.com (Source)

Prep Time: 10 Min

Cook Time: 30 Min

Ready In: 40 Min

Original Recipe Yield 12 servings

Ingredients

4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans

Directions

Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
Bake for 30 minutes in the preheated oven.

Nutritional Information

Amount Per Serving Calories: 451 | Total Fat: 25.1g | Cholesterol: 118mg

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Baked Sweet Potatoes with Ginger and Honey

2012-01-26T06:33:00.000-08:00

By: Christine L., Original recipe posted in Allrecipes.com (Source)

Prep Time: 15 Min

Cook Time: 40 Min

Ready In: 55 Min

Original Recipe Yield 12 servings

Ingredients

3 pounds sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Nutritional Information

Amount Per Serving Calories: 162 | Total Fat: 2.3g | Cholesterol: 0mg

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Candied Sweet Potatoes

2012-01-26T06:31:00.000-08:00

By: Brenda, Original recipe posted in Allrecipes.com (Source)

Original Recipe Yield 4 -6 servings

Ingredients

2 sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice

Directions

Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.

Nutritional Information

Amount Per Serving Calories: 215 | Total Fat: 9.3g | Cholesterol: 24mg

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Yummy Sweet Potato Casserole

2012-01-26T06:28:00.000-08:00

By: TINA B Original recipe post in Allrecipes.com (Source)

Prep Time: 30 Min

Cook Time: 30 Min

Ready In: 1 Hr

Ingredients

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Nutritional Information

Amount Per Serving Calories: 226 | Total Fat: 11.1g | Cholesterol: 54mg

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Sweet Potato Pie II

2012-01-26T06:24:00.000-08:00

By: Cathy, Posted in Allrecipes.com (Source)

Prep Time: 20 Min

Cook Time: 40 Min

Ready In: 1 Hr

Original Recipe Yield 1 - 9 inch pie

Ingredients

2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

Nutritional Information

Amount Per Serving Calories: 449 | Total Fat: 21.6g | Cholesterol: 88mg

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Sausage, Potato and Swiss Chard Soup

2012-01-24T15:34:00.000-08:00

By The Canadian Living Test Kitchen (Source)

If you like it hot, use hot Italian sausage. Spinach can substitute for the Swiss chard but heat just until wilted.

Ingredients

1 lb (454 g) Italian sausages
1 tbsp (15 mL) extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups (750 mL) cubed peeled potatoes
1/2 tsp (2 mL) dried Italian herb seasoning
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) hot pepper flakes
3 cups (750 mL) water
1 cup (250 mL) sodium-reduced chicken stock
2 cups (500 mL) packed coarsely chopped Swiss chard leaves
1/2 cup (125 mL) shaved Parmesan cheese

Preparation

Cut sausage into 1-inch (2.5 cm) pieces. In large saucepan, heat oil over medium-high heat; brown sausage. Transfer to bowl. Drain fat from pan.

Add onion, garlic, potatoes, Italian herb seasoning, pepper and hot pepper flakes to pan; fry over medium heat, stirring occasionally, until onion is softened, about 5 minutes.

Add water and stock; bring to boil. Return sausage to pan; reduce heat, cover and simmer until potatoes are almost tender, about 7 minutes.

Add Swiss chard; simmer, covered, until tender, about 5 minutes. Top with Parmesan cheese.

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Source : Canadian Living Magazine: November 2006

Swiss Chard Tart

2012-01-24T15:33:00.000-08:00

By The Canadian Living Test Kitchen (Source)

Ingredients

1 bunch Swiss chard, (about 1 lb/500 g)
2 tbsp (30 mL) butter
1 bunch green onion, thinly sliced(about 1-1/2 cups/375 mL)
1/4 cup (60 mL) chopped fresh mint
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 eggs
3/4 cup (175 mL) mascarpone cheese
1/2 cup (125 mL) 10% cream
3 oz (85 g) feta cheese, crumbled (about 3/4 cup/175 mL)
Pastry:
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold butter, cubed
1 egg yolk
1 tsp (5 mL) lemon juice or vinegar
Ice water

Preparation

Pastry: In bowl, mix flour with salt. Using pastry blender or 2 knives, cut in butter until mixture is in fine crumbs with a few larger pieces. In liquid measure, beat egg yolk with lemon juice; mix in enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Prick shell all over. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil; bake until evenly golden, 10 minutes longer. Let cool on rack.

Cut off Swiss chard stems; discard or save for another use (see Braised Greens with Garlic). In pot of boiling salted water, cook leaves until tender, about 2 minutes. Drain and chill in cold water; drain again and squeeze dry. Chop leaves; set aside.

In skillet, melt butter over medium heat; fry green onions until softened, about 3 minutes. Stir in Swiss chard, mint, salt and pepper. Set aside.

In separate bowl, beat together eggs, mascarpone and cream until smooth; stir in Swiss chard mixture and half of the feta. Pour into pie shell; sprinkle with remaining feta.

Bake tart in centre of 375°F (190°C) oven until filling is set and golden, about 35 minutes. Let cool on rack for 10 minutes before cutting into wedges. (Make-ahead: Let tart stand for up to 4 hours. Or cover and refrigerate tart for up to 24 hours; let come to room temperature before serving.)

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Source : Canadian Living Magazine: November 2007

Swiss Chard Dolmas with Tomato Sauce

2012-01-24T15:31:00.000-08:00

By The Canadian Living Test Kitchen (Source)

Ingredients

1/3 cup (75 mL) Puy or green lentils
2 tbsp (30 mL) extra-virgin olive oil
1 onion, finely diced
1 cup (250 mL) basmati rice
2 tbsp (30 mL) dried currants
2 tbsp (30 mL) chopped fresh dill
1/2 tsp (2 mL) dried mint
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 pinch cinnamon
1 pinch allspice
1/2 cup (125 mL) crumbled feta cheese
2 tbsp (30 mL) toasted pine nuts
1 egg, beaten
1 bunch Swiss chard
Tomato Sauce:
2 tbsp (30 mL) extra-virgin olive oil
1 onion, diced
3 cloves garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) allspice
1 pinch granulated sugar
1 pinch cayenne pepper
1 can (28 oz/796 mL) whole tomatoes

Preparation

Tomato Sauce: In saucepan, heat oil over medium-low heat; cook onion, stirring often, until golden, 20 minutes.

Add garlic, salt, pepper, allspice, sugar and cayenne; cook, stirring, for 3 minutes. Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Puree in blender until smooth.

In saucepan of boiling salted water, cook lentils until tender, about 20 minutes. Drain and set aside.

Meanwhile, in separate saucepan, heat oil over medium-high heat; cook onion until golden, 5 minutes. Add rice, currants, dill, mint, salt, pepper, cinnamon and allspice; cook, stirring often, for 3 minutes. Add 1-3/4 cups (425 mL) water; bring to boil. Reduce heat, cover and simmer until no liquid remains, about 12 minutes. Turn off heat; let stand, covered and on burner, for 10 minutes. Stir in lentils, feta cheese, pine nuts and egg.

Trim ends from Swiss chard stems; trim off whole stem if thick and tough. In large pot of boiling salted water, blanch leaves for 1 minute. Drain and spread on clean towel; pat dry. Reserve 8 of the largest leaves; chop remaining leaves. Spread chopped leaves in lightly greased 13- x 9-inch (3 L) glass baking dish.

For each roll, place 1/2 cup (125 mL) rice mixture about 2 inches (5 cm) from stem end of leaf; roll up leaf, folding in sides. Place in baking dish. (Make-ahead: Cover and refrigerate for up to 2 days.)

Pour sauce over rolls. Cover and bake in 400°F (200°C) oven until steaming and bubbling, 25 to 30 minutes.

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Source : Canadian Living Magazine: December 2008

Swiss Chard Double-Crust Pizza

2012-01-24T15:30:00.000-08:00

By The Canadian Living Test Kitchen (Source)

Ingredients

3 tbsp (45 mL) olive oil
1 onion, chopped
1 clove garlic, minced
6 anchovy fillets, finely chopped
2 bunches Swiss chard, stems thinly sliced and leaves coarsely chopped
1/2 tsp (2 mL) salt
1 pinch hot pepper flakes
1 egg yolk
Dough:
1 tsp (5 mL) granulated sugar
1-1/2 cups (375 mL) warm water
1 pkg (8 g) active dry yeast
1 tbsp (15 mL) olive oil
3-1/2 cups (875 mL) all-purpose flour
1/2 tsp (2 mL) salt

Preparation

Dough: In bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in oil.

In large bowl, combine 3 cups (750 mL) of the flour and salt ; create well in centre. Pour yeast mixture into well; stir flour into liquid a bit at a time. Turn out onto lightly floured surface. Knead, adding remaining flour as needed, until smooth and elastic, about 8 minutes.

Place in greased bowl, turning to grease all over. Cover and let rise in warm place until doubled in bulk, about 2 hours. (Or refrigerate for 12 to 24 hours; let stand at room temperature for 1 hour before rolling.)

Meanwhile, in very large skillet or shallow Dutch oven, heat oil over medium-high heat; sauté onion, garlic and anchovies until onions are softened, about 2 minutes.

Add Swiss chard, salt and hot pepper flakes; cook until mixture is dry, 15 to 20 minutes; let cool.

Punch down dough; divide in half. On lightly floured surface, roll half to 16- x 11-inch (40 x 28 cm) rectangle. Place on lightly greased 15- x 10-inch (38 x 25 cm) rimmed baking sheet. Spread Swiss chard mixture over dough.

On lightly floured surface, roll out remaining dough to 15 x 10-inch (38 x 25 cm) rectangle and place over Swiss chard. Pinch edges together. Flute if desired.

Whisk egg yolk with 2 tsp (10 mL) water; brush over top.

Bake in 375°F (190°C) oven until bottom is golden brown, 45 to 55 minutes. Serve warm or at room temperature. Cut into pieces.

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Source : Canadian Living Magazine: February 2009

Simple Swiss Chard

2012-01-24T15:27:00.000-08:00

By: THERESA_M Posted in AllRecipes.com (Source)

Prep Time: 10 Min

Cook Time: 10 Min

Ready In: 20 Min

Original Recipe Yield 2 servings

Ingredients

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
1/4 cup balsamic vinegar
salt and pepper to taste

Directions

Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Nutritional Information

Amount Per Serving Calories: 172 | Total Fat: 13.8g | Cholesterol: 0mg

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Suggestions For Eating Brown Rice.

2012-01-24T04:03:00.000-08:00

Contributed by Food recipes, Thai food (Source)

If you have never eaten brown rice before and would like to make a start, a good idea would be to mix one portion of white rice and one portion of brown rice when cooking. Gradually reduce the proportion of white rice and allow the brown rice to be the major portion in your rice consumption. You will soon start liking the full, rich nut like flavour and texture of brown rice. Continue with your brown rice diet and if you ever try white rice again, you will immediately feel that it has a bland and starchy flavour that does not impress you. Few people change back to eating white rice after having eaten brown rice for a couple of months.

Make sure that you see the packing date on when you buy brown rice. You should ideally consume the brown rice within 3 to 4 months from the packing date. Refrigerating it in a tightly sealed plastic bag can increase the shelf life to around 5 to 6 months. Storing brown rice beyond this period gives the rice a stale rancid flavour.

You might find that some brown rice seeds are very brown while others look like they have been partly stripped of the bran (brown layer). This is because the polish process may be completely left off (fully brown seeds) or partially done. In cases where the brown rice is partially polished, the seeds could appear to have a lighter shade of brown or even appear a bit patchy with brown and white patches. The cooking time and soaking time for the rice might differ based on the extent to which the rice is polished. A little practice would enable you to work out the right amounts of soaking time and the right quantity of water to be added when cooking your brown rice.

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Brown Rice and White Rice, A Comparison.

2012-01-24T04:01:00.000-08:00

Contributed by Food recipes, Thai food (Source)

Starting off with the external appearance, white rice is white because of the full polish that is given to the rice. Brown rice can be either fully brown or be a lighter shade of brown depending on the extent to which it has been polished or whether it has been polished at all. White rice has the husk and the bran layer removed from the seed whereas, brown rice retains the bran (fully or partially), the husk is ofcourse removed for brown rice as well.

Cooking white rice involves washing the rice and then cooking it, there is no need to soak the rice before cooking. Brown rice on the other hand, should be washed and then soaked in water for around 25 to 30 minutes before being cooked. Soaking is required for brown rice before cooking because, of the bran layer on top of the seed. The soaking process before cooking brown rice is meant to soften the bran layer on the seed.

If you compare the texture of brown rice and white rice after cooking, the brown rice will have a much firmer texture than white rice. It is this nutty kind of flavour that makes people love brown rice once they have tried it. White rice on the other hand gets a little more soft when cooked.

Brown rice has an appetising flavour of it's own, on the other hand white rice is often enhanced with other flavours. Some Asian countries have become experts in adding flavour and fragrance to white rice. This is very rarely done in the case of brown rice and the natural flavour of this rice is one of the reasons for it's growing popularity.

White rice has a longer shelf life as compared to brown rice. Brown rice develops a rancid flavour if stored unrefrigerated for more than 5 to 6 months. This is due to the natural oils in the bran layer becoming stale with time. It is something that you should remember especially if you are used to buying and eating white rice and have made a recent switch to brown rice.

Coming to the economics between brown and white rice, one would expect brown rice to be cheaper than white rice as it is rice that has not been completely polished. However, the truth is that brown rice is more expensive than white rice. The reason is possibly because brown rice despite it's growing popularity, has a total consumption that is less than white rice. The economies of larger production scale work in favour of white rice as far as pricing is concerned.

Much coverage has been given in this report to the health benefits of brown rice. If you had to compare brown rice and white rice on the basis of nutrition and health benefits, brown rice would surely come out the winner. For the health concious, brown rice would be the obvious choice as many health benefits of brown rice have been medically proved.

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Brown Rice Storing Tips.

2012-01-24T03:59:00.000-08:00

Contributed by Food recipes, Thai food (Source)

If you look at the brown rice grains, you will notice the brownish bran layer that clings to the grain. In the normal process used to get white rice, this bran layer would be taken off in a polishing process. It is this bran layer that can be affected by prolonged storage and give the brown rice a rancid flavour if stored for more than four to five months. The rancid flavour of brown rice when stored for long periods, is due the natural oils in the bran layer of the rice grains becoming stale. You can increase the shelf life of brown rice by refrigerating the (uncooked) rice. However if you make a direct comparison, white rice has a longer shelf life as compared to brown rice. When you shop for your brown rice, check the manufacturing date on the packet and choose a store that has a high customer turnaround.

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Cooking Brown Rice.

2012-01-24T03:56:00.000-08:00

Contributed by Food recipes, Thai food (Source)

Most of us are quite used to cooking white rice and the basic concept remains the same when cooking brown rice too. However, when you make brown rice make sure that you allow the rice to soak in the water for around 25 to 30 minutes before turning on the heat. This is the right way to cook brown rice as the grains are a bit more tough and stiff. Soaking in water before cooking the brown rice helps to soften the grains. Cooking the brown rice with too much of water makes the grains stick together and feel like a paste. On the other hand using too little water to cook brown rice will, make the grains too stiff and will also not bring out the full flavour of brown rice. Many cooks would offer advise on how to cook brown rice, but it is best for you to learn the basics and then do the fine tuning to suit your taste.

When working out the proportion of water to be added to cook brown rice, start out with a 1:2 ratio. This means that you add 2 cups of water to 1 cup of brown rice. Complete the brown rice cooking and check the texture of the rice by eating a few cooked grains (allow to cool sufficiently before trying this). This will give you a starting parameter to work with and you can then make subtle changes to the time that the rice is soaked (before cooking) and also the proportion of water and brown rice.

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Brown Rice Porridge (gluten free)

2012-01-24T03:53:00.000-08:00

Posted by Honest to goodness organic food & natural food (Source)

This recipe is good for sensitive stomachs; those who need to cut down on sugars (even natural ones) can omit the honey!

Ingredients
1-2 cups brown rice (short grain is best, but any variety is fine)
3 cups water (approximately)
1/2 cup soy milk
Generous handful of dried cranberries and dried mango (cut into bite-sized pieces)
1 tbs chia seeds
1 tbs brown linseeds
1 tsp raw honey
1 tbs Natural yoghurt

Method
Boil brown rice in water and add dried fruit. Cook until rice grains are soft. Spoon into bowls (this mix will last around 3 days in the fridge).
To serve, reheat rice with soy milk, mix through the honey, top with seeds and serve with natural yoghurt.

For a bit of variety, substitute half a cup of rice for millet (hulled or un-hulled - doesn't matter) and half cup of quinoa. Cook in exactly the same way.

Thank you to Honest to Goodness customer, Elizabeth McIntosh (@OrganicSydney), for kindly sharing this recipe!

Tomato Avocado Salad with Anchovy Balsamic Dressing

2012-01-22T16:28:00.000-08:00

Recipe By The Canadian Living Test Kitchen (Source)

If you can't find heirloom tomatoes, this refreshing salad would also be delicious with any other variety of ripe tomato.

Ingredients

1-1/2 ripe avocados
3 lb (1.4 kg) mixed heirloom tomatoes, (about 12)
Anchovy Balsamic Dressing:
2 tbsp (30 mL) balsamic vinegar
4 tsp (18 mL) anchovy paste
2 tsp (10 mL) Dijon mustard
1 small garlic clove, minced
1 pinch salt
1 pinch pepper
1/3 cup (75 mL) extra virgin olive oil

Preparation

Anchovy Balsamic Dressing: In blender or bowl, blend or whisk together vinegar, anchovy paste, mustard, garlic, salt and pepper. With motor running or whisking constantly, add oil in slow steady stream until thickened and emulsified. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Peel, pit and quarter avocados lengthwise; thinly slice and fan in centre of platter or plates. Cut tomatoes crosswise into 1/2-inch (1 cm) thick slices; overlap around avocados. Drizzle with dressing.

Additional information : Tip: For a vegetarian version, replace anchovy paste with equal amount of chopped rinsed capers.

Source : Canadian Living Magazine: August 2007

Shrimp and Feta Linguine with Charred Tomato Vinaigrette

2012-01-22T16:25:00.000-08:00

Recipe By The Canadian Living Test Kitchen (Source)

Perfect for a summer's eve, this dish is best served just slightly warmed or at room temperature.

Ingredients

1 tbsp (15 mL) extra virgin olive oil
24 jumbo (21/25) raw shrimp, (1 lb/500 g), peeled and deveined
1 pinch salt
1 pinch pepper
12 oz (340 g) linguine
3 cups (750 mL) packed fresh spinach
1 cup (250 mL) crumbled feta cheese
Charred Tomato Vinaigrette:
8 plum tomatoes, (about 1-1/2 lb/750 g) cored
1/3 cup (75 mL) extra virgin olive oil
4 tsp (18 mL) sherry vinegar, or wine vinegar
1 garlic clove, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 pinch hot pepper flakes, (optional)

Preparation

Charred Tomato Vinaigrette: On small rimmed baking sheet, broil tomatoes, turning every 5 minutes, until well charred, about 15 minutes. Let cool.

Dice tomatoes and place in strainer set in bowl; let stand for 5 minutes to accumulate juice. In blender or small bowl, blend together tomato juice, oil, vinegar, garlic, salt, pepper, and hot pepper flakes (if using) until smooth. Return to bowl; add diced tomatoes. (Make-ahead: Cover and refrigerate for up to 2 days; bring to room temperature before using.)

In skillet, heat oil over medium-high heat; saut?hrimp, salt and pepper until pink, about 3 minutes. Add to tomato vinaigrette, tossing to coat.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain and return to pot. Add shrimp mixture, spinach and all but 1/4 cup (50 mL) of the feta; toss to combine. Serve sprinkled with remaining feta.

Additional information : Tip: Instead of broiling, the tomatoes and shrimp can also be grilled for the same times. Skewer tomatoes lengthwise and grill on greased grill over medium-high heat, turning often, until charred. When ready to serve, skewer up to 5 shrimp per skewer and grill on greased grill over medium-high heat, turning once, until pink.

Source : Canadian Living Magazine: August 2007

Golden Gazpacho

2012-01-22T16:23:00.000-08:00

Recipe By The Canadian Living Test Kitchen (Source)

Typically sweeter and lower in acidity than red tomatoes, the yellow variety make a sunny version of this classic chilled summer soup.

Ingredients

8 heirloom yellow tomatoes, about 2 lb (1 kg)
1-1/4 cup (300 mL) diced, seeded, peeled cucumbers
1/2 cup (125 mL) diced red onions
1 sweet yellow pepper, chopped
1 garlic clove, minced
1/3 cup (75 mL) white wine
3 tbsp (45 mL) extra virgin olive oil
2 tbsp (30 mL) white wine vinegar, or rice vinegar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper sauce

Preparation

Halve tomatoes crosswise; squeeze juice and seeds into strainer set over bowl, pressing on pulp to extract juice. Reserve juice. Dice tomato.

In small bowl, combine 1/4 cup (50 mL) of the tomatoes, 1/4 cup (50 mL) of the cucumber and 2 tbsp (25 mL) of the red onion; set aside for garnish. (Make-ahead: Cover and refrigerate for up to 2 days.)

In blender, blend together remaining tomatoes and reserved juice, remaining cucumber and red onion, yellow pepper, garlic, wine, oil, vinegar, salt, and hot pepper sauce (if using) until smooth. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Serve topped with reserved vegetable garnish.

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Source : Canadian Living Magazine: August 2007

Steamed Clams with Chorizo and Tomatoes

2012-01-22T16:21:00.000-08:00

Recipe by By The Canadian Living Test Kitchen (Source)

Serve this easy, outstandingly flavoured dish with crusty bread to sop up all the zesty sauce. It also makes a delicious appetizer for six.

Ingredients

2 tbsp (30 mL) extra virgin olive oil
1-1/2 cups (375 mL) sliced dried chorizo sausages, (6 oz/175 g)
1 onion, thinly sliced
1 garlic clove, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 lb (907 g) plum tomatoes, chopped
1 tbsp (15 mL) sherry vinegar, or wine vinegar
4 lb (1.8 kg) littleneck clams, scrubbed
1/2 cup (125 mL) packed torn fresh basil

Preparation

In Dutch oven, heat oil over medium heat; fry chorizo, onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes.

Stir in tomatoes and vinegar; cook over medium-high heat, stirring occasionally, until slightly thickened and tomatoes are tender, about 15 minutes.

Add clams; cover and bring to boil over high heat. Cook just until clams open wide, 8 to 10 minutes. Discard any that do not open. Remove from heat; stir in basil.

Additional information : Variation
Steamed Mussels with Chorizo and Tomatoes: Omit clams. Use 2 lb (1 kg) mussels, scrubbed and beards removed; reduce cooking time to 4 to 6 minutes.

Source : Canadian Living Magazine: August 2007

Roast Tomato Tart

2012-01-22T16:19:00.000-08:00

By The Canadian Living Test Kitchen (Source)

Ingredients

1 sheet (from 450 g pkg) frozen butter puff pastry, thawed
8 red or striped heirloom plum tomatoes, (about 1-1/4 lb/625 g)
1 cup (250 mL) yellow teardrop or cherry tomatoes, (about 10 oz/300 g), halved lengthwise
2 tbsp (30 mL) extra virgin olive oil
1 garlic clove, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 egg, beaten
1 cup (250 mL) shredded Gruyere cheese
2 tsp (10 mL) chopped fresh thyme

Preparation

Line 2 rimmed baking sheets with parchment paper; set aside.

On lightly floured surface, roll out pastry to 10-inch (25 cm) square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.

Meanwhile, cut red tomatoes crosswise into 1/2-inch (1 cm) thick slices. In bowl, toss together red and yellow tomatoes, oil, garlic, salt and pepper; spread on remaining prepared pan. Roast in 400°F (200°C) oven until slightly charred and shrivelled, about 30 minutes. Let cool on pan. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Bake pastry in centre of 400°F (200°C) oven until light golden and puffed, 12 to 15 minutes. Let cool slightly.

Brush pastry all over with some of the egg; sprinkle with cheese, leaving 1-inch (2.5 cm) border. Arrange red tomatoes in overlapping rows on cheese. Scatter yellow tomatoes over top; sprinkle with thyme.

Return to oven and bake until golden and puffed, 12 to 15 minutes. Let cool for 5 minutes; cut into squares. Serve warm or at room temperature. (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 5 minutes.)

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For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html Posted by Kyle J. Norton at 6:50 AM

Source : Canadian Living Magazine: August 2007

Chicken Gumbo Recipe

2012-01-22T04:54:00.000-08:00

By Diana Rattray, About.com Guide (Source)

A chicken gumbo recipe with corn and brown rice, along with okra, carrots, peppers, and other seasonings and ingredients.

Ingredients:

3 pounds chicken pieces, skinned
4 cups water
3 cups chicken broth
1/4 teaspoon chili powder
1/8 teaspoon pepper
1/2 cup chopped onion
1/2 cup brown rice
1/4 cup chopped parsley
10 ounces frozen sliced okra
2 ribs celery, chopped
3 medium carrots, chopped
1/2 green bell pepper, chopped
1 1/2 cups frozen corn kernels
1 can (14.5 ounces) diced tomatoes

Preparation:

Cover chicken with water and broth. Bring to a boil; simmer 20 minutes. Turn off heat. Remove chicken pieces from broth. When chicken can be handled, remove meat from bones and dice. Skim fat from broth. Return diced chicken to the broth. Add remaining ingredients; simmer until rice is cooked and vegetables are tender, about 1 hour.

If desired, thicken broth with a smooth paste made from 3 tablespoons cold water mixed with 2 tablespoons cornstarch or flour. Serve with hot cornbread.
Serves 6 to 8.

Spinach Casserole

2012-01-22T04:53:00.000-08:00

By Diana Rattray, About.com Guide (Source)

A spinach casserole with cheese and eggs.

Cook Time: 35 minutes

Total Time: 35 minutes

Ingredients:

3/4 cup raw brown rice
1/2 cup shredded cheddar cheese
2 eggs, beaten
2 tablespoons chopped fresh parsley, or 2 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound well washed fresh spinach
2 tablespoons fine dry bread crumbs or plain wheat germ
1 tablespoon butter -- melted

Preparation:

Cook brown rice, following label directions. Combine the cooked rice and shredded Cheddar cheese. In a separate bowl combine the eggs, parsley, salt and pepper. Stir the two mixtures together and add the raw spinach. Pour into a buttered 2 1/2-quart casserole. Stir together bread crumbs or wheat germ and the 1 tablespoon of melted butter. Sprinkle over the top of spinach casserole.

Bake spinach casserole at 350° for 30 to 35 minutes.

Brown Rice and Pork Chop Bake

2012-01-22T04:52:00.000-08:00

By Diana Rattray, About.com Guide (source)

Pork chops with a brown rice stuffing. Look for more pork chop recipes below.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

3/4 cup brown rice
2 cups beef broth
4 smoked pork chops
1 tablespoon shortening
2 medium carrots, cut in julienne strips
1/2 cup coarsely chopped onion
1/2 cup white wine
1/4 teaspoon dried leaf oregano, crumbled
1/4 teaspoon dried marjoram, crumbled
1/2 teaspoon salt
dash ground black pepper

Preparation:

In a saucepan, combine brown rice and beef broth; bring to boil. Reduce heat, cover, and simmer for 45 minutes. Brown pork chops lightly on both sides in hot oil. Add remaining ingredients to rice; transfer to a shallow baking dish. Arrange pork chops on top. Cover with foil and bake at 350° for 45 to 55 minutes, stirring the brown rice a few times. Brown rice and smoked pork chop recipe serves 4.

Pecan Rice

2012-01-22T04:48:00.000-08:00

By Diana Rattray, About.com Guide (source)

Pecan rice with beef broth, brown rice, green onion and toasted pecans.

Cook Time: 50 minutes

Total Time: 50 minutes

Ingredients:

3 cups brown rice
2 cups beef broth (or use 2 cans) and additional water to make 6 cups
1 tablespoon Worcestershire sauce
1 tablespoon butter or vegetable oil
4 ribs celery, chopped
1 medium onion, chopped
2 green onion, chopped w/some green
1 1/2 cups toasted pecans
salt and pepper, to taste

Preparation:

Measure broth, Worcestershire sauce, and hot water to make 6 cups of liquid. Bring to a boil; add brown rice. Cover and cook 30 to 40 minutes, until tender.

In large skillet, heat the butter or oil and add the onions and celery; cook until just limp. Add pecans and toss until well mixed. Set aside, remove from heat until rice is cooked.

When rice is done, add celery, onions, and pecans. Mix well. Add additional butter or margarine if necessary. Taste and add salt and pepper as necessary.
Serves 4.

Brown Rice and Mushroom Risotto

2012-01-22T04:45:00.000-08:00

Recipe By Diana Rattray, About.com Guide (Source)

Brown rice takes more time to cook, but it is more nutritious and makes a delicious, earthy dish with the mushrooms.

Cook Time: 55 minutes

Total Time: 55 minutes

Ingredients:

3 tablespoons olive oil, divided
12 to 16 ounces coarsely chopped mushrooms, a combination of varieties, if possible
2 cloves garlic, minced
4 green onions, thinly sliced
1 1/2 cups short grain brown rice
6 cups broth, vegetable and/or chicken
1/2 teaspoon dried leaf sage
1 cup frozen peas, cooked
1/2 cup finely shredded Parmesan cheese
salt and pepper, to taste

Preparation:

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add the garlic and green onions; continue cooking for 1 minute. Transfer the mushroom mixture (along with any liquids) to a bowl; cover and set aside.

To the pan add the remaining 1 tablespoon of oil. Add the rice and cook, stirring, until aromatic, 3 to 4 minutes. Add 1 cup of broth and cook, stirring, until the liquid is absorbed. Add 1/2 cup of broth and cook, stirring constantly, until broth has been absorbed. Continue adding broth in 1/2 cup portions, stirring and cooking until each portion has been absorbed. When the risotto is just tender (about 25 to 30 minutes), add the mushroom mixture back to the rice and stir in the dried sage. Cook for about 8 to 10 minutes longer, adding more broth, as needed. Add small amounts of water if all of the broth has been used. Just before serving, stir in the hot cooked peas and Parmesan cheese.

Taste and add salt and pepper, to taste.
Serves 6 to 8.

Fast Whole Wheat Pancakes

2012-01-21T10:38:00.000-08:00

Recipe contributed by Cobblestone health (Source)

2 c whole wheat flour or brown rice flour
2 c milk or almond milk or hemp milk
3/4 tsp salt
2 tbsp honey
1/2 tsp ginger
3 tbsp olive oil
3 1/2 tsp baking powder
2 eggs
Combine dry ingredients.
Stir in milk, honey, and oil.
Add eggs and beat until smooth.
Cook on a lightly greased, hot griddle.
Pancakes will be more fragile if you use brown rice flour.

Judith Cobb

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Whole Wheat Sponge Cake

2012-01-21T10:37:00.000-08:00

Recipe contributed by Cobblestone health (Source)

This is a birthday favorite in our house!
6 to 8 eggs, depending on size, separated
1 1/2 c raw sugar or xylitol
1/2 c water
1/2 tsp vanilla
1/2 tsp lemon extract
1/4 tsp almond extract
1 1/2 c sifted whole wheat flour
1/4 tsp salt
1 tsp cream of tartar
Sift flour and salt 3 times. Beat yolks, sugar, water, and flavorings 5 to 7 minutes. Add flour to egg mixture while continuing to beat. Beat egg whites and cream of tartar until very still, at least 5 minutes. Fold immediately into first mixture. Bake in ungreased angel food pan for 1 hour at 325 - 350 F. Invert pan and allow to cool for 2 hours before removing from pan. Follow this recipe exactly as written! Great with whipped cream and fresh or frozen fruit.
from Natural Sweets and Treats

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Whole Wheat Cinnamon Buns

2012-01-21T10:36:00.000-08:00

Recipe contributed by Cobblestone health (Source)

Dough:
1 egg, beaten plus enough milk to make 1 ½ cups of fluid
2 Tbsp butter
¼ c Demerara sugar
1 ½ tsp salt
3 ½ c whole wheat or multigrain flour
1 ¼ tsp yeast

Filling: (for after dough is removed from bread machine)
Soft butter
½ c demerara sugar
2 tsp cinnamon
Raisins if desired

If using bread machine put ingredients into pan in order listed. Select dough setting. When dough is done, roll out into a 10” x 15” rectangle. Spread with soft butter. Combine sugar and cinnamon. Sprinkle evenly over buttered dough. Sprinkle raisins on also. Roll up jelly roll style to form a 15” long log. Slice into pieces 1 ½ “ thick. Place cut side down in buttered 9” x 13” pan. Cover and let rise in warm place for 45 minutes. Bake in 350F oven for 18 – 20 minutes. Turn out of pan immediately after removing from oven.

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Whole Wheat Baking Powder Biscuits

2012-01-21T10:35:00.000-08:00

Recipe contributed by Cobblestone health (Source)

2 c whole wheat flour
4 tsp baking powder
3 tbsp demerara sugar or xylitol
1 tsp salt
4 tbsp shortening or butter
1 c milk
Mix dry ingredients thoroughly. Cut in shortening and add milk to make a soft dough, tossing ingredients with two forks. Knead for a few strokes if required. Pat out to about 1" in thickness. Cut into biscuit shapes. Melt shortening in a jelly roll pan or cookie sheet that has raised sides. Coat both sides of each biscuit in melted shortening. Place biscuits close together on the cookie sheet that had the melted shortening. Bake at 400F for 15 minutes.

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Whole Wheat Banana Nut Bread

2012-01-21T10:33:00.000-08:00

Recipe contributed by Cobblestone health (Source)

Banana Nut Bread
½ c butter
½ c honey
2 eggs
1 ¾ c whole wheat flour
1 tsp baking powder
½ tsp soda
½ tsp salt
1 c crushed banana
1 tsp cinnamon
1 c toasted coconut
½ c nuts (optional)
Mix in order given.
Bake in greased loaf pan at 350F for 40 – 45 minutes

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TURNIP GREEN SOUP

2012-01-18T20:00:00.000-08:00

Recipe contributed by food.com recipe search (Source)

2 lg. chopped onions
2 cans turnip or mustard greens
2 cans navy beans
1 lg. potato, diced
1 tbsp. sugar
2 c. diced ham

Combine all ingredients in a large pot and add enough water to cover. Cook for 2/3 hours. May add water as desired to make as soupy or as thick a soup as you like.

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TURNIP GREENS

2012-01-18T19:58:00.000-08:00

Recipe contributed by food.com recipe search (Source)

1/4 lb. salt pork
1 ham hock
3 bunches turnip greens (about 2 lb.)

Place salt pork and ham in cold water; bring to boiling and cook uncovered for 1 hour. Meanwhile cut off and discard tough stems bruised or wilted leaves. Wash turnip greens several times in water. Add greens to boiling water. Add salt and a little sugar; let cook to your desire.

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HOT PEPPER SAUCE FOR TURNIP GREENS

2012-01-18T19:57:00.000-08:00

Recipe contributed by food.com recipe search (Source)

1 bottle Heinz apple cider vinegar
6 to 8 long green hot peppers
1 glass container with tight fitting lid large enough to hold the quantity of vinegar that you use

Cut off both ends of peppers and discard. Cut peppers into 1 inch pieces and place in small saucepan. Pour all of vinegar over peppers and cook in saucepan until boiling approximately 15 minutes.

Let sauce cool down, pour peppers and sauce into a glass container and lid tightly. Place container in cupboard or dark area for approximately 2 months to ripen. Use small amounts on turnip greens.

TURNIP GREEN CASSEROLE

2012-01-18T19:55:00.000-08:00

Recipe contributed by food.com recipe search (Source)

1 (15 oz.) can Bush's chopped turnip or mustard greens, drained
1 tsp. sugar
Salt, pepper to taste
1/2 of (10 1/2 oz.) can cream of mushroom soup
1/2 c. mayonnaise
2 tbsp. wine vinegar
1 tsp. horseradish
2 eggs, slightly beaten
Bread crumbs
Grated cheddar cheese

Blend all ingredients together except crumbs and cheese. Spoon into casserole. Cover top with bread crumbs and cheese and bake one hour at 350 degrees. Serves 6 to 8.

NOTE: This dish multiplies well for a big crowd.

SAUTEED FRESH TURNIP GREENS

2012-01-18T19:53:00.000-08:00

Recipe contributed by cook.com recipe search (Source)

1 lb. fresh turnip greens
1 tsp. salt
1 hard cooked egg
1/3 c. minced green pepper
2 tsp. fresh lemon juice
1/3 c. chopped onion
1/2 tsp. sugar
2 strips bacon
1/4 tsp. black pepper

Wash turnip greens thoroughly. Trim off coarse stems. Fry bacon until crisp and remove it from the fat. Save for later use. Add onion and green pepper to bacon fat and saute until limp. Coarsely chop turnip greens and add to onions and green pepper. Stir to mix well. Cover tightly and cook 10 - 15 minutes, or until tender. Add salt, black pepper, sugar and lemon juice. Toss lightly. Turn into serving dish and garnish with crisp, crumbled bacon and slices of hard cooked egg. Yield: 4 servings.

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Yum Yum Veggie Foils

2011-12-22T03:54:00.000-08:00

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

Lightly oil grill and preheat to high.
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'.
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!

Juicy Grilled Corn On The Cob

2011-12-22T03:49:00.000-08:00

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

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.
Preheat an outdoor grill for high heat, and lightly oil the grate.
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

2011-12-22T03:41:00.000-08:00

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

Preheat an outdoor grill for medium-low heat and lightly oil grate.
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.
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.
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.

Southwestern Roasted Corn Salad

2011-12-22T03:38:00.000-08:00

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

Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
Preheat grill for high heat. Remove silks from corn, but leave the husks.
Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
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.
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.

Grilled Corn on the Cob

2011-12-22T03:35:00.000-08:00

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

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

Marble Rye

2011-12-19T15:43:00.000-08:00

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

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

2011-12-19T15:40:00.000-08:00

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

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

2011-12-19T15:37:00.000-08:00

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

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

2011-12-19T15:34:00.000-08:00

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

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

2011-12-19T15:31:00.000-08:00

Recipe courtesy Mader's German Restaurant, posted in foodnetwork.com (source)

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

Blueberry Raspberry Spelt Cake

2011-12-17T15:55:00.000-08:00

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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Source : Canadian Living Magazine: November 2007

Three Tips You Must Know When Baking With Spelt

2011-12-17T15:54:00.000-08:00

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

2011-12-17T15:52:00.000-08:00

By Jessica Harlan, About.com Guide (Source)

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:

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.
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.
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.
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
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.

Spelt Noodles

2011-12-17T15:50:00.000-08:00

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

(Preferred) Process all ingredients in a food processor until they form a ball that rides on the blades.
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.)
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.

Very Simple Spelt Bread

2011-12-17T15:48:00.001-08:00

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

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
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.
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.

Best Buckwheat Pancakes

2011-12-17T02:46:00.000-08:00

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

In a medium bowl, whisk together the buttermilk, egg, and melted butter.
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.
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.

Lazy Buckwheat Casserole

2011-12-17T02:44:00.000-08:00

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.

Buckwheat Chive Crêpes with Smoked Salmon

2011-12-17T02:38:00.000-08:00

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

2011-12-17T02:24:00.000-08:00

by Tarla Dalal, posted in tarladalal.com (Source)

Preparation Time: 20 mins.
Fermentation Time : 2 to 3 hours.
Cooking Time: 20 mins.
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

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

2011-12-17T02:17:00.000-08:00

by Tarla Dalal, posted in tarladalal.com (source)

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: 5 mins
Cooking Time: 20 mins
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

Avocado Stuffed Yams

2011-12-12T14:43:00.000-08:00

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

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

Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
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

2011-12-12T14:39:00.000-08:00

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

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.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
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.
Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
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
Powered by ESHA Nutrient Database
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Grilled Yams

2011-12-12T14:36:00.000-08:00

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

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

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.
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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