Categories
HEALTHY

INDIAN LENTIL SOUP

I. Love. Indian. Food. Indian food for dinner? Yes. Quick takeout order for a weekday lunch–and it comes with Indian Lentil Soup? Most certainly. There’s an Indian lunch buffet around the corner, and it has a cheesy banner advertising 21 items? Uh, hyeck YEAH!

If any of you are fellow Indian food lovers, you’ll know that the stuff doesn’t come cheap. With an order of lamb vindaloo running up to $15-$20 per order (and that’s not even including the naan, and 2 or 3 other curries you’d need to round out a meal for a group), it’s not the most economical of foods to ardently love and crave on a predictably regular basis.

This brings us to the subject of today’s post, the humble—and extremely cheap—lentil. Specifically, as it is applied in Indian lentil soup or Dal Shorva. Dal shorva done right, in my opinion, is slightly thick, bright yellow with plenty of turmeric, heavily spiced with cumin, garam masala, mustard seeds, chili, and coriander, and really really garlicky.

Served with warm garlic naan, is there anything better to easily and cheaply satisfy one’s Indian cravings? I should think not. After scouring the internet for a recipe, I did some combining here and there and tweaking to come up with this, which is a pretty awesome approximation of some deliciously awesome lentil soup I had at an Indian restaurant in New York City.

This Indian Lentil Soup is deliciously spicy, garlicky, warm, and comforting. It’s packed with flavor, and I even devised a no-brainer way to dress up store bought naan that makes it even better.

Ingredients

For the soup, you’ll need:

  • 3 cups petite yellow or red lentils (or a mixture of the two)
  • 5-6 cups water (can add more for desired consistency)
  • 4 cups chicken stock or vegetable stock
  • 3 curry leaves
  • 1 cup diced onion
  • 8 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 2 jalapenos, finely chopped
  • ½ teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 teaspoon garam masala
  • ¾ teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground fenugreek
  • ½ teaspoon chili powder
  • ½ cup tomato puree
  • 2 teaspoons salt

For the quick garlic naan, you’ll need:

  • Store-bought naan
  • Softened butter
  • 2 cloves minced garlic
  • 1 tablespoon finely chopped cilantro

Instructions

  1. Rinse the lentils thoroughly (sometimes there will be small dirt clods or particles) and drain. Add the lentils, water, chicken stock, and curry leaves to a large pot. Let boil for 20 min.
  2. While that’s happening, prepare the onion, garlic, ginger, and jalapenos. Grab your mustard and coriander seeds and grind coarsely in a mortar and pestle.
  3. After the 20 minutes has gone by, heat the oil and butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute or so. Next, add the ginger and let fry gently.

You can find complete recipes of this INDIAN LENTIL SOUP in thewoksoflife.com

Categories
HEALTHY

CRAB BISQUE RECIPE

This quick and easy Crab Bisque can be on your table (or in your mouth!) in under 30 minutes! This isn’t a thin Crab Bisque, crab is the star here, with carrots and celery taking second place, and the flavorful broth third. Plus, it’s lower in fat than traditional bisque!  Read on for this creamy and delicious, lower-fat recipe.

Confession, I used canned lump crab in this recipe. Living in Northeast Pennsylvania leaves fresh shellfish pretty much nonexistent in the grocery stores, and I hate to admit it but I’ve never even been in a seafood market…so weird that my husband just called to tell me he is at one, and do I want anything? My answer, “Why have I never been there, and of course, crab cakes!” Ah, Friday’s during Lent (my husband is Catholic, I’m not), delicious seafood dinners! I can find refrigerated crab meat in the local stores, I just happened to buy canned this time.

Yep, I started this post and hoped to have it done on Friday, but then my daughter got the flu and a double ear infection, doctors on Saturday, distractions on Sunday, Monday I cleaned. So, this is a little late. My real life hasn’t been going the way I would have liked this Winter, thank goodness Spring is coming!

CRAB BISQUE RECIPE

Ingredients

  • 3- 6 ounce cans fancy lump crab meat, drained
  • 2 stalks celery, reserve the celery leaves, finely diced (about 3/4 cup)
  • 1 carrot, diced small (about 1/2 cup)
  • 1 clove garlic, minced
  • celery leaves, chopped
  • 1 tablespoon chopped parsley
  • 3 tablespoons reduced fat butter
  • 2 cups reduced sodium chicken broth
  • 2 cups light cream
  • 1/2 cup sherry (can use cooking sherry)
  • 2-3 tablespoon all-purpose flour (depending on how thick you want the soup)
  • black pepper, to taste

Instructions

  1. Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the chicken broth, add the garlic, chopped celery leaves, chopped parsley, sherry, and pepper. Bring to a boil and cook for one minute. Reduce heat, stir in crab meat and light cream, stir and cook over low heat until heated through.

You can find complete recipes of this CRAB BISQUE RECIPE in rantsfrommycrazykitchen.com

Categories
HEALTHY

Honey Garlic Shrimp

Honey Garlic Shrimp – easy skillet shrimp with honey garlic sauce with only 4 ingredients. The BEST honey garlic shrimp recipe ever!

If there is one ingredient that I cook the best, it’s probably shrimp. The reason is simple: I love shrimp and I can eat shrimp every day, so naturally, I tend to cook shrimp very well. This honey garlic shrimp is a perfect example. As simple as it sounds, this is probably one of the most delicious recipes I have made recently.

This honey garlic shrimp recipe is inspired by The Cooking Jar but I created my own recipe. If you have good quality shrimp, you don’t need a lot of ingredients. I used 4 ingredients for the glaze: honey, garlic, salt and cayenne pepper. Prep and cooking takes only 15 minutes in total.

You want to use a lot of garlic so every bite is bursting with the garlicky flavors. Cook it on a cast-iron skillet so all the garlicky and honey goodness stick to the bottom of the skillet. Scrap every brown bit left on the skillet as they are the best part. After I was done eating, I only wished that I had made more. Enjoy!

Ingredients:

  • 1 1/2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 3 dashes cayenne pepper
  • 1 1/2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 12 oz shrimp, shelled and deveined, tail on
  • 1 tablespoon salted butter
  • 1 teaspoon chopped parsley

Method:

  1. Mix the honey, lemon juie, salt and cayenne pepper in a small bowl. Stir to combine well.
  2. Heat up a skillet (cast-iron preferred) and add the olive oil. Saute the garlic, then add the shrimp. Use a spatula to toss the shrimp on the skillet, then add in the honey mixture. Continue to cook the shrimp until they are nicely caramelized. Add in the butter, stir to blend well with the shrimp. Add the chopped parsley, turn off the heat and serve immediately.

You can find complete recipes of this Honey Garlic Shrimp in rasamalaysia.com

Categories
HEALTHY

30 MINUTE BLACK BEANS AND LIME RICE

Quick and easy, 30 minute Black Beans and Lime Rice! With a few simple ingredients you’ve got a great week night dinner, and leftovers make for an ideal lunch!

The beans are perfectly spiced with cumin, paprika and optional cayenne. The lime rice adds an authentic ‘gotta have it taste’, and a handful of cilantro completes the bowl! Gluten-free!

Where do I begin with such a simply, complex bowl of rice and beans? I mean, there are so many bean and rice recipes on the web it’ll make your head spin trying to find the perfect one. Trust me I was once there. That is, until I created this 30 minute Black Beans and Lime Rice.

It has that ‘gotta have it taste’, that’ll have you coming back for more!

I’ve made 30 minute Black Beans and Lime Rice countless times for my family. When I feel extra lazy, I’ll toss all the black bean ingredients (except the corn, I’ll add that about 15 minutes into cooking) into a large saucepan. Allow everything to simmer on low for 20-25 minutes or until the onion is cooked.

However I am forewarning you about this method, I’ve noticed using canned beans sometimes leads to one of my biggest pet peeves, “hollow bean pits”. It’s how I refer to them. This happens when the black beans are over cooked. The skin breaks and the bean inside becomes a mush leaving hollow bean skins.
Now I don’t know about you, but I want to eat the whole bean not just the skin. So to avoid this, I allow the onion to cook a bit before adding the canned beans.

Ingredients

Black Beans

  • 2 (15.5 oz.) cans low sodium organic black beans, drained and rinsed
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 2 cups veggie broth
  • 2/3 cup water
  • 1 1/2 teaspoon pink salt
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2/3 cup organic corn
  • Optional cayenne pepper to taste

Rice

  • 2 cups uncooked organic brown rice
  • Juice of 2-3 limes

Garnish

  • Fresh organic cilantro
  • Organic lime wedges

Instructions

Cooking Rice

  1. Cook the rice according to the package or your rice cooker.
  2. Once the rice has fully cooked, squeeze in 2-3 limes and mix.

Cooking Beans

  1. In a large saucepan, simmer the broth, water, diced onion, minced garlic and seasonings for about 8 minutes.
  2. Now add the beans and corn. Continue simmering for another 15 min.
  3. If needed, adjust seasonings to taste.

You can find complete recipes of this 30 MINUTE BLACK BEANS AND LIME RICE in whereyougetyourprotein.com

Categories
HEALTHY

Skinny Spinach Lasagna

Skinny spinach lasagna? It’s got thick layers of sauce, noodles, ricotta, spinach, and Mozzarella.

This just in: we got a Costco membership.

More accurately, we got a Costco membership so we could get a TV.

HOLD THE PHONE I know I know I know. If you’ve been a reader, a) you just got 100 sweet friend points, and b) you already know our TV dilemma.

The dilemma goes something like this –> We wanted to watch the Olympics. And the Superbowl. And the Bachelor Finale. And any movie not on our laptops. But we didn’t have a TV and we didn’t want to buy one.

The backstory to all this is that Bjork grew up without a TV and, maybe as a result or maybe just because? he “turned out” to be so awesome. I really mean that. He is SO awesome. Please gag right now. But honestly, it seems like not having a TV by default must impart some kind of extra creative cool juice into people, and yes to that.

The dilemma continued to get complicated being that we didn’t want a TV, but we actually loved (and still love, presently, now) watching TV. We would watch TV even when we didn’t have one, except we’d just be forced to watch it on our laptops via Netflix since we were too stubborn to actually get a TV.

INGREDIENTS

  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh thyme
  • 6 ounces fresh spinach
  • 2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • a squeeze of lemon juice (optional, to taste)
  • 12 no-boil lasagna noodles
  • 1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe’s tomato basil)
  • 2 cups shredded mozzarella cheese

INSTRUCTIONS

  1. Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
  2. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).

You can find complete recipes of this Skinny Spinach Lasagna in pinchofyum.com

Categories
HEALTHY

Salmon Cakes

Delicious, flavorful salmon cakes make a quick, easy entree. I usually serve them with baked brown rice and steamed asparagus. They also make tasty leftover sandwiches – whole grain bread, Dijon mustard and tomato slices.

Ingredients

  • 2 (7.5 oz) cans wild Alaskan salmon, well-drained and flaked
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced garlic
  • ½ medium onion, finely diced
  • ½ cup Italian parsley, chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil for frying

Instructions

  1. In a large bowl, combine the salmon, eggs, lemon juice, garlic, onion, parsley, mustard, salt, thyme, and pepper.
  2. Brush the olive oil over a double-burner griddle (or two large skillets). Heat over medium-high heat, about 3 minutes.
  3. Using a ¼-cup measuring cup per cake, transfer patties to griddle.

You can find complete recipes of this Salmon Cakes in healthyrecipesblogs.com

Categories
HEALTHY

Maple Dijon Roasted Carrots

Today I have a tasty and super easy side dish for you that is perfect for Easter, or any other dinner for that matter, some maple dijon roasted carrots. This isn’t your average maple dijon glaze as I have kicked it up with the addition of garlic, soy sauce, rice vinegar and miso which really creates a beautiful blend of flavours that would be perfect on just about anything and in particular these tender roasted carrots! It requires very little active effort to make this side dish, you simply clean the carrots, mix the glaze, toss the carrot in the glaze and roast until tender. That’s less than 5 minutes of active time to create a fabulous side dish for your meal! I like to toss the carrots in the glaze both before roasting and after so that you get that nice caramelized glaze from the roasting and the fresh glaze to brighten the flavour. If you are looking for a side dish for your Easter meal you can’t go wrong with these maple dijon roasted carrots!

Ingredients

  • 2 pounds carrots, well scrubbed or peeled
  • 2 tablespoons oil
  • 2 tablespoons maple syrup
  • 1/2 tablespoon grainy mustard
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon white miso paste (gluten-free for gluten-free)
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons soy sauce (or tamari for gluten-free)
  • 1 small clove garlic, grated

Directions

  1. Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.

You can find complete recipes of this Maple Dijon Roasted Carrots in closetcooking.com

Categories
AVOCADO HEALTHY

Healthy Avocado Chicken Salad

Tastes so good you won’t believe it’s healthy!

If you love chicken salad and avocados, then you are going to go ga-ga for this recipe. After my first bite , I had an OMG moment. How can this taste THIS GOOD and be HEALTHY!

To make this recipe even more awesome, I used 1/2 mayo and 1/2 plain Greek Yogurt. YUM! Double bonus…. my daughters loved it 🙂

INGREDIENTS

  • 2 cups shredded chicken
  • 1 avocado
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp lime juice
  • 1 tsp fresh cilantro
  • ¼ cup mayo
  • ¼ cup plain Greek Yogurt

INSTRUCTIONS

  1. Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together.
  2. Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.

You can find complete recipes of this Healthy Avocado Chicken Salad in familyfreshmeals.com

Categories
HEALTHY

FETA & PARMESAN ZUCCHINI BAKE

Life changes too quickly. This little cutie pictured below is my baby girl. My Goose. She is about to begin her Senior year in high school.
Unfortunately, this also means she will be 1300 miles away from her home. She decided to spend her senior year in Washington DC.

Can you tell I have a lot of zucchini and squash in my garden this year? This latest version had a split reaction with my family. Those who tried it, adored it. Those who were too chicken to even taste it kept telling me how gross it was. Nice.

I loved it. Packed with yummy cheese and lots of garlic. I served it as a main dish, but it would also make a great side with some grilled protein and hot bread. I will be making this one again soon while I still have a lot of fresh squash.

The presentation factor on this baby gets super high marks as well! I love the color combo of both types of squash and then I made it in my favorite oval baking dish. I do have a bit of an obsession with oval shaped dishes, bowls and baking pans. They just speak to me 🙂

INGREDIENTS:

  • 6-7 medium zucchini or yellow summer squash
  • 2 Tb canola oil
  • 2 Tb minced garlic
  • 2 tsp dried thyme
  • 4 eggs
  • 2/3 C light sour cream
  • 1 C crumbled feta cheese
  • 1/2 C fresh parmesan cheese
  • 2 Tb lemon juice
  • salt and pepper

INSTRUCTIONS:

  1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
  2. Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.

You can find complete recipes of this FETA & PARMESAN ZUCCHINI BAKE in mykitchenescapades.com

Categories
HEALTHY

One Pot Cajun Chicken and Sausage Alfredo Pasta

I’m so excited to share this new one-pot recipe with you! This One-Pot Cajun Chicken and Sausage Alfredo is one of our new favorite meals. It is so simple to make and absolutely packed with flavor. Tender chunks of chicken with smoky pieces of sausage in a rich and delicious homemade alfredo sauce. This meal serves a crowd but takes less than 30 minutes to make. You can divide this recipe in half to serve a smaller group too, just keep all the cooking times the same. I like the big batch though. The leftover where amazing.

If you love one-pot meals as much as I do, you can check out all of my one-pot recipes here.
Let’s get started! In a large pot, make sure you have a lid that fits:0), heat olive oil over medium high heat. Season chicken with salt and pepper and add to pot. Once chicken has started to brown, stir in smoked sausage and let brown as well. Then stir in fresh garlic, I like to save the garlic and add it in this step, so it doesn’t burn in the pan while the chicken and sausage are cooking.

Ingredients

  • 4 tablespoons of extra virgin olive oil
  • 1 pound of chicken, cut into bite sized pieces
  • 1/2 teaspoon of kosher salt
  • freshly ground black pepper to taste
  • 14 oz smoked sausage, sliced on the diagonal
  • 4 cloves of garlic, minced
  • 1 quart of low-sodium chicken broth
  • 2 1/2 cups of heavy cream
  • 1 pound of dried penne pasta
  • 1 1/2 tablespoons of Cajun seasoning plus more for topping
  • 4 oz of freshly shredded parmesan cheese
  • 1 cup of Italian flat leaf parsley, minced

Instructions

  1. Start with a large covered cooking pot.
  2. Season chicken with salt and pepper and brown in olive oil over medium high heat.
  3. Add sausage and continue to cook until lightly browned.
  4. Stir in garlic and cook for for about two minutes.
  5. Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
  6. Stir together and bring to a simmer over medium high heat.

You can find complete recipes of this One Pot Cajun Chicken and Sausage Alfredo Pasta in number-2-pencil.com