Day Recipe Food Community

July 17, 2010

Santorini Bean Salad

Filed under: Recipes — Tags: , , , , , , — Annacia @ 9:20 am

This is a most enjoyable salad that the entire family should enjoy. With the cheese this could easily be a full meal on it’s own when summers full heat in bearing down. However, it was great with grilled chicken. A wonderful balance of flavors that evokes the wonderful way of life in the Mediterranean. You’ll also find this choice to be not only delicious but very healthy and heart friendly.

MAKES: 4 servings
INGREDIENTS:
1 (15 ounce) can chickpeas, rinsed and drained
1 cucumber, finely chopped
1 cup grape tomatoes, halved (cherry tomatoes will work well also)
1/4 cup sweet onions, finely chopped
1 garlic clove, minced
1 1/2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, chopped
4 ounces mozzarella cheese, cubed
1 tablespoon olive oil (more if you would like)
2 tablespoons balsamic vinegar
1/4 teaspoon sea salt
4 cups mixed salad greens (optional)

DIRECTIONS:
 Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozzarella cheese in a medium bowl.

Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine.

 Cover bowl and refrigerate at least 1 hour to let flavors blend.

Serve alone as a side-dish or over a bed of mixed greens.

TIP:

Feta cheese, crumbled or cubed is another fine choice  to use in this salad.

Also try pairing it with roast lamb!

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July 10, 2010

Veggie Pizza Healthy and Delicious

Filed under: Recipes — Tags: , , , , , — Annacia @ 10:32 am

Lighten up and enjoy this healthy recipe for far a less sinful pizza pleasure. Optimistically this makes 8 servings but not in my house, 3 people polished it off easily.

MAKES: 1, 12 inch pizza

INGREDIENTS:
1 lb whole wheat pizza dough (purchased or homemade)
1 teaspoon olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 lb mixed mushrooms, thinly sliced
1 small onion, sliced into rings (optional)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup canned no-salt-added pizza sauce (can use more if you like lots of sauce)
1/8 teaspoon cinnamon
8 ounces part-skim mozzarella cheese, thinly sliced

DIRECTIONS:
In a large nonstick skillet, heat the oil over moderate heat.
Add the bell peppers and saute for 5 minutes or until crisp-tender.
Add the mushrooms, onion slices (if using), oregano and salt, and cook for 4 minutes or until the mushroom liquid has evaporated.
Set aside.
Preheat the oven to 450°F
Spray a 12-inch pizza pan or large baking sheet with nonstick cooking spray.
Pat the dough into a 12-inch round.
Cover and let stand in a warm spot for 25 minutes or until doubled. Bake for 5 minutes.
In a small bowl, combine the pizza sauce and cinnamon.
Spoon over the pizza.
Top with the pepper mixture and the mozzarella.
Bake for 15 minutes or until the cheese has melted and the crust is browned.

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July 5, 2010

Herb Magic Grilled Steak

Filed under: Recipes — Tags: , , , — Annacia @ 8:13 am

Any time you want to fire up the grill you won’t go wrong with this delicious steak treatment. It adds a lot of flavor and always gives me a moist and tender steak whenever I use it. Be sure to give it four to six hours to marinade so it will have enough time to penetrate the meat and work it’s magic.

MAKES: 6 servings

INGREDIENTS:
6 beef  steaks (any cut will work)
1 1/2 tablespoons cooking oil
1 1/2 tablespoons lemon juice
6 teaspoons dried parsley (or 3 tbsp chopped fresh)
3 garlic cloves, crushed
1 1/2 teaspoons dried basil (or chopped fresh basil)
fresh ground black pepper
1 1/2 teaspoons salt

DIRECTIONS:
Mix oil, lemon juice, parsley, garlic, basil and pepper.
Roll steak in mixture and leave in refrigerator for at least 4 hours.
Place meat on the rack of a grill pan and cook 4 inches under or over a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium), basting meat with remaining oil mixture.
Season with salt and serve immediately.

TIP:

This will work equally well with chicken, pork, lamb and I think it would be quite tasty used with a sturdy fish also (halibut, sword fish and the like) but with you would want to cut down the the marinating time to no longer than an hour.

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June 30, 2010

Berry Patch Cooler

Filed under: Recipes — Tags: , , , , , , — Annacia @ 8:28 am

Make the most of summer’s crop of berries with this simple and refreshing non alcoholic (see TIP below if you would like a grown up version of this) cooler. I used strawberries but this would be just as perfect if you use blueberries, raspberries or blackberries. You might like to mix the berries but I’m not sure what color the cooler would end up being.

MAKES: About 6 cups

INGREDIENTS:
12 ounces fresh berries, washed and cleaned

1/2 cup sugar, honey or sugar substitute
2 cups cranberry juice, well chilled
1 750 ml bottle seltzer water or club soda

ice for the pitcher and glasses

DIRECTIONS:
Place the berries in a blender or food processor with about 2/3 cup of the seltzer water and the sugar, blend till smooth.

Place into a pitcher containing as much ice as you would like and stir in the cranberry juice and remaining seltzer water.

Put some more ice into the serving glasses.

Serve right away.

TIP:

For serving to adults who would enjoy something a little more “Festive” just use a bottle of well chilled champagne for the seltzer water.

You can also use a 10 to 12 ounce package of frozen berries if you like. If the frozen berries are sweetened you may well want to skip adding  the half cup of sugar in the recipe.

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June 24, 2010

Lemon Poppy Seed Fruit Salad

Filed under: Recipes — Annacia @ 1:33 pm

This is a very healthy and delicious fresh salad that makes good use of summers best offerings. It’s low in fat and high in goodness.  These ingredients were my choices but if you have grapes, peaches, blueberries or raspberries on hand please feel free to use them. If you like some crunch a quarter to a half cup of chopped nuts would also be a great addition. Try pecans, macadamias or hazelnuts chopped to the size you like best. If you add to the fruit given in the recipe you’ll need to use more lemon yogurt also.

SERVES: 6

INGREDIENTS:
1/2 a cantaloupe (chilled, sliced and chopped)
1 1/2 cups chopped strawberries (sliced, chopped or quartered depending on size)
1 banana
1 cup lemon yogurt, fat free, no sugar added
1 tablespoon poppy seed
ground mace (optional)

DIRECTIONS:
Have the cantaloupe and strawberries chilled and ready.
Cut the cantaloupe in half, remove seeds then peel, slice and chop (reserve the other half for another purpose).
Place in mixing bowl.
Wash and cut the strawberries and add to the melon.
Mix the yogurt with the poppy seed and gently stir into the melon and berries.
Peel and slice the banana and fold it into the mix.
Sprinkle the top with the ground mace if desired.
Serve at once or chill up to 4 hours.

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June 21, 2010

Delicious Swordfish

Filed under: Recipes — Tags: — admin @ 11:30 pm

Swordfish are true delicatessen and this easy to make swordfish recipe is no acceptation to this rule. It combines the Swordfish’s fantastically flavoured meat with the freshness of rosemary to create a feast for your taste buds.Swordfish’s meaty texture and mild flavor are two reasons for its popularity. In addition to good taste, swordfish offers a low-fat, low-calorie choice for health-conscious consumers. And don’t forget the heart-healthy benefits of swordfish: rich in omega-3 fatty acids and other vitamins and minerals.

The recipe can be done by someone who knows nothing about cocking and is suitable for every occasion. It will be a hit if served to your boss at an important dinner but is still easy enough to make a good dinner any day of the week. Another benefit of this swordfish recipe is that it is very low on fat and a good diet if you are trying to lose weight or just watching what you eat. You will need the following to make this dish.

  • 4 ounce swordfish steaks
  • 2 teaspoons rosemary
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil (preferable Extra virgin oil)
  • 1/4 teaspoon ground black pepper
  • 5 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup white wine

I also recommend that you get some lemons to use for garnish and to give the finished swordfish a little extra flavour. Start by taking a bowl and pouring the wine into it. Add the garlic and half the rosemary in the wine and stir. Pour the mixture into a baking dish. You then take the swordfish and sprinkle it with salt and pepper before you put them into the baking dish with the wine mixture in it. Let the mixture rest for at least an hour in the refrigerator.

You can prepare this the night before or in the morning if you plan to serve this dish on a work day. Preheat the oven for medium heat and take a new bowl and mix the lemon juice, the other half of the rosemary and the olive oil in it. Take out the fish from the refrigerator and remove it from the wine mixture. Let the fish drip of before you grill it. The grill time is usually around 10 minutes. Take the fish out of the oven and take the lemon juice mixture. Pour the mixture onto the grilled swordfish and serve!

This recipe results in 4 servings. Enjoy!

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May 14, 2010

Healthy Breakfast Foods

Filed under: Recipes — Tags: — admin @ 2:53 am

It is always surrounded by silly excuse of lack of time.And still no one denies that fact that “breakfast” is the most important meal of the day. Why such a hullabaloo about this early morning meal? Well, for starters, this meal comes after a break of 8 – 10 hours; hence your blood sugar level will be low. Since your body has gone with out food for such a long time, it needs nourishment to kick-start its day. Therefore “breakfast” is considered to be an important and essential meal of the day. Breakfast benefits both, young and old. It is the key to jump start your muscles and your day. People who eat breakfast (healthy) daily are more likely to – Consume more vitamins, minerals and less of fat and cholesterol. – Increased strength and endurance. – Better concentration and productivity all day long. – Control over weight – Low cholesterol = no risk or little risk of heart disease Children who eat breakfast are likely to have better concentration, problem-solving skills and eye-hand coordination. They will be alert, creative, and less likely to miss days of school. If you think skipping this meal, will help you lose weight, think again. By passing over this meal, your body will go in the starvation mode and make you crave for snacks especially sweets. Impulsive snacking on unhealthy foods can lead to weight gain. So you motive of losing weight by skipping breakfast stays unachieved. Try to choose healthy foods from at least two food groups each morning – Fruits & Vegetables – Grains – Dairy – Proteins A glass of pure fruit juice, bananas, yoghurt, low-calorie muesli with semi skimmed or skimmed milk, fresh fruit salad with few spoonfuls of low fat yoghurt, fresh and raw veggies mixed with flavoured yoghurt, a slice of toast or plain bread with eggs, boiled or poached are some of the options for breakfast. Kids can enjoy a Smoothie with their favourite fruits; add dash of yoghurt or honey to make it more delicious. If you look forward to eating different kinds of healthy foods for breakfast, you are less like to skip this meal. If time is your hurdle, think about packing your breakfast or eating on the ‘run’, its better than skipping it altogether.

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March 3, 2010

Barbarosa’s Meat and Rice

Filed under: Recipes — Tags: , , — Anna @ 9:33 am

I made this using sliced almonds and they over cooked in the blink of an eye. The heavier blanched slivered almonds are the way to go and do keep a close eye on them. You just want then a nice light golden shade when done.

MAKES: 4-6 servings
INGREDIENTS:

  • 2 cups jasmine rice
  • 1/2 teaspoon saffron thread
  • 2 tablespoons orange water
  • 1/4 cup olive oil (save the extra virgin for salads and use a less expensive oil here)
  • 1/4 cup blanched split almonds
  • 1 medium onion, finely chopped
  • 10 ounces ground lamb (can use beef)
  • 3/4 teaspoon baharat mixed spice
  • salt, to taste
  • 1/4 cup raisins
  • 3 cups chicken stock

DIRECTIONS:

  1. Wash rice until water runs clear.
  2. Cover with cold water and leave to soak for 30 minutes.
  3. Pound saffron threads, place in a small bowl and add the orange water, leaving to steep until required.
  4. Heat half the oil in a frying pan on medimum low heat, add the almonds and fry until just turning golden.
  5. Remove to a plate with a slotted spoon and reserve.
  6. Add onion to pan and fry gently until transparent.
  7. Increase heat, add meat and cook, stirring often to break up the meat. Cook until the juices evaporate, add baharat , 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
  8. Heat remaining oil in a deep large thick bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil.
  9. Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
  10. Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
  11. Fold the meat mixture gently through the rice, cover rim of the pan with two paper towels and set lid on tightly. Leave on low heat for 5 minutes or longer if necessary (or pile the rice and add the meat over the top, sprinkle with browned almonds and the rest of the saffron-orange water and serve).
  12. Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-orange water. This is excellent served as part of a buffet.
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March 2, 2010

Orange Anise Pork Loin Chops

Filed under: Recipes — Tags: , , , , — @ 2:23 am

Even though we still have 2 feet of snow covering my part of the world. This creation has a taste of Spring with great savory sweet elements. It’s a always enjoyed in our home and I hope that it will be in yours also.

MAKES: 2 servings
INGREDIENTS:

  • 2 pork loin chops, 3/4-1 inch thick and well trimmed
  • 1/4 cup onion, finely minced
  • 1 teaspoon roasted garlic puree
  • 2/3 cup orange juice
  • 1/4 teaspoon anise seed, a generous 1/4 teaspoon
  • 1 cinnamon stick, 3 inch (optional)

DIRECTIONS:

  1. Spray a skillet (one that you can put a lid on) with non stick spray.
  2. Heat it for about a minute and and then add the meat, gently brown the chops on both sides.
  3. Remove them from the pan and add the minced onion and the roasted garlic to the hot pan and stir just until the onion starts to brown on the edges.
  4. Pour in the orange juice and add the anise seeds and cinnamon stick if using.
  5. Return the pork chops to the pan (along with any juices that are on the holding plate).
  6. Put the lid on the skillet and turn the heat to low.
  7. Simmer for 8 mins and turn the chops, continue simmering for 5 more minutes.
  8. Remove the chops and keep warm.
  9. Turn the heat to high and reduce the sauce to the point where there is a rather small amount of thickened sauce to top the chops.

NOTE:

  • If you would like to have more sauce, make a cornstarch slurry before removing the cooked chops from the pan and imminently add it to the skillet once the chops are out. I would suggest 1-11/2 teaspoons cornstarch to 2 teaspoons cold water. Raise the heat and cook only until thickened
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March 1, 2010

Scone Loaf with Nut Butter

Filed under: Recipes — Tags: , , , — @ 8:03 am

If you enjoy scones you’ll really want to try these. They have proved to be a must at our house. This is a little different in that you make the scone dough into a round loaf to cut after it’s baked instead of cutting the scone shape before baking. The scones are wonderful in and of themselves but when paired with the nut butter, magic happens. Best eaten warm from the oven and spread with the nut butter along with a pot of your favorite tea.

MAKES: 1 dozen scones
INGREDIENTS:
Scones:

  • 2 cups self-raising flour
  • 1 tablespoon sugar (more if you want a really sweet scone)
  • 1 pinch salt
  • 1 oz butter, cut into small pieces
  • 1/2 cup water
  • 1/2 cup milk
  • 1 tablespoon milk and enough sugar to sprinkle over loaf

Nut Butter:

  • 1 cup pecans, hazelnuts or walnuts toasted, chopped
  • 1 cup butter, softened
  • 1 teaspoon honey

DIRECTIONS:
Scones:

  • Preheat oven to 400F.
  • Sift flour and salt together.
  • Add butter and rub using your fingertips.
  • Combine milk and water. Make a well in the center of the flour.
  • Pour liquid all at once and mix quickly to a soft dough.
  • Knead lightly a few times till smooth, press or roll out to form a round about 1 inch thick.
  • place the round on a greased baking sheet and glaze with milk and sprinkle with sugar.
  • Bake for 10-12 min or until scones sound hollow when tapped.

    • Nut Butter:

  • Toast nuts @ 350f For 15 mins (if using hazelnuts rub off the skins in a towel while hot).
  • Either chop them with a knife to the size you prefer or use a food processor for a fine chop.
  • In a small mixing bowl stir together hazelnuts, butter, and honey.
  • If not serving immediately, cover and chill.
  • Bring to room temperature before serving.

    • TIP:

  • The butter can be made well in advance. It’s also wonderful on carrots, asparagus…well, use your imagination, it’s just wonderful!
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