Showing posts with label Healthy Recipes. Show all posts
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20 Special Recipes for Christmas


20 of 20

 Golden Santa Bread



Yield: Serves 8-10
Ingredients
  • 3 and 1/2 to 4 cups bread flour, spooned and leveled
  • 1 and 1/2 teaspoons salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup (half stick) butter, cubed
  • 1/2 cup sugar
  • 2 tablespoons yeast
  • 2 eggs
  • 2 raisins
  • 2 egg yolks, separated in 2 bowls
  • lots of red food coloring
Instructions
  1. In a large bowl or stand mixer, combine 2 cups of the bread flour and the salt.
  2. In a glass measuring cup, heat the milk, water and butter to 120°-130° in the microwave (or in a pot on the stove.) (Heat the mixture until the butter is partially melted, then stir it to melt it the rest of the way. Don't add the liquid to the yeast mixture until your finger dipped in it feels comfortably warm, but not hot.)
  3. Add the sugar and yeast to the liquid. If you are confident that your yeast is not dead, then move on to the next step. Otherwise wait 5 minutes to see if it starts to foam.
  4. Add liquid to dry ingredients; beat just until moistened. Beat in 2 eggs until smooth.
  5. Stir in enough of the remaining flour to form a dough. The dough should come together in a ball, but it's okay if it sticks a little. Add flour until you can handle the dough without it a big mess on your hands.
  6. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Or beat with the dough hook for 6-8 minutes.)
  7. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, at least an hour and a half, mine took 2.
  8. Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
  9. Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat. Transfer to a large greased cookie sheet.
  10. Divide the smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 in. of top. Cut the strips pretty thin so that they are easy to twist. Position on Santa's face; twist and curl strips.
  11. Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors. Place above beard.
  12. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom.
  13. Roll out a narrow piece of dough to create a hat brim; position under hat and tuck the edges underneath the base dough.
  14. With a scissors, cut two slits for eyes; insert raisins into slits.
  15. In separate small bowls, beat egg each yolk. Brush plain yolk over portions of dough that will not be red. Add red food coloring to one yolk; carefully brush over hat, nose and cheeks. (You have to do the regular yolk first otherwise the color will run.)
  16. Cover loosely with foil that has been coated with nonstick spray. Try to avoid letting the foil touch the bread, you don't want to tear your bread.
  17. Let dough rise another half hour. Bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Cool on a wire rack. Take pictures. Bask in the admiration of whoever sees it.

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20 Fast and Easy Recipes For The Winter


20 of 20

 Easy Baked Coconut Shrimp




Ingredients:

  • 1/3 cup all-purpose flour (or whole wheat) 
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil1

Directions:

  1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
  2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
  4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). 
  5. Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
  6. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm.


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15 Top Recipes For The Spring

1 of 15

1. Sesame Chicken





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HEART HEALTHY RECIPE: PUMPKIN BREAD

Ingredients:

Flour - 3 cups
Salt - 1/2 teaspoon
Sugar - 3 cups
Mashed pumpkin - 16 ounces
Olive oil - 1 cup
Eggs - 3
Water - 2 -3 cups
Baking soda - One teaspoon
Chopped walnuts - 5 ounces
Bread Baking Pan 


How to prepare:

1. First, preheat your oven to 350 degrees.
2. Then mix flour, salt, baking soda and sugar.
3. Add the walnuts into the mix.
4. In a bowl blend the mashed pumpkin, water, eggs, spices and oil.
5. Mix the contents of the bowl together with the dry components 
and knead the dough until it has a smooth, even cosistency.
6. Butter the baking pan and put the bread dough into it. Bake it for about an hour.
7. Pull it pull it out of the oven and let it cool for 30 - 4 0 minutes. 
Only after it has cooled off enough you can take the bread out of the pan.

This bread is going to have a wonderful flavor. Since it contains pumpkins, it will be a little bit softer and savoury than usual bread. If you would like, you can include some oatmeal in the pastry making to make it even healthier.


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 http://www.thedivineaddiction.com/divine/wp-content/uploads/2012/10/DSC_05061.jpg

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HEALTHY VEGETARIAN RECIPE: TRADITIONAL TZATZIKI

Tzatziki is a traditional sauce which goes nicely with Gyros, Souvlaki and Greek salad. It can be eaten as a dip and is a healthy, delicious appetizer. There are different versions of the tzatziki recipe. You could either use sour milk, or yoghurt/strained yoghurt, or sour cream depending on what flavour you like. And you can choose if you would like to add crushed and dried mint, crushed and dried dill, or simply fresh dill.

Tzatziki Sauce - Ingredients for Eight Servings

- Eight ounce of simple yogurt, or strained yogurt
- Two cucumbers, peeled
- ½ to one lemon
- 1-2 tbsp of virgin essential olive oil
- One tbsp of chopped up fresh dill, or dried and crushed dill/dried and crushed mint
- Three cloves of garlic, peeled
- Pepper and salt, as much or as low as you wish

How to make the Tzatziki Sauce:

In a bowl combine the yogurt, fresh lemon juice, and essential olive oil. Put it in the fridge for about 1 hour - tzatziki is usually served cold. Then remove the seeds from the cucumbers (just to remove the extra moisture) and grate them. Take the bowl out of the fridge and add the grated cucumbers together with the garlic cloves, dill or mint, and pepper and salt. Voila: Your tzatziki sauce is ready to be to served.

Alternatively you could also use just one garlic clove if the flavour and smell of garlic is too intense for you.
Or, if you are not a fan of garlic at all just leave it out. If you like, you can serve the tzatziki sauce together with Feta cheese, Pita bread and olives on top.

http://upload.wikimedia.org/wikipedia/commons/2/22/Tzatziki_IMGP1480.jpg
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POULTRY BIRYANI

Preparing time: Five minutes
Cooking: Fifteen minutes
Servings: Four

Components:

For Poultry Masala:
Boneless Poultry (Cleaned out Perfectly ) - Two hundred g
Yogurt - 2 tablespoons
Ginger Piece - One inch
Garlic clove - 2-3
Green Chillies - Four
White sesame seeds - 1/2 teaspoon
Cashew nuts - Four-Five
Almonds - Four-Five
Salt as needed
Red chilli powder - ½ teaspoon
Turmeric powder - 3/4 tsp
Coriander powder - 2 teaspoon
Garam masala natural powder - 1/2 tablespoons
Fresh lemon juice - One teaspoon
Very finely Chopped Fresh new Coriander Leaves - 2 tablespoons
Very finely Chopped Fresh new Mint Leaves - 2 tablespoons

To make Biryani:
Basmati Rice - 1-1/2 glasses
Very finely Chopped up Onion - One
Sliced up Onion - One
Very finely Chopped up Green Chillies - Two
Turmeric natural powder - One and 1/2 tablespoons
A touch of red-orange foods color ( Kesari Powder can be used as well)
Coriander Leaves ( Very finely Chopped up) - 2 tablespoons
Mint Leaves (Very finely Chopped up) - 2 tablespoons
Oil - Four tablespoons
Poultry Eggs for further taste (optional)
Pinch of salt as needed

Pertaining to Garam Masala:
Bay Leaf - One
Kashmiri Red Chilli - One
Cloves - Two
Dark Peppercorns - Two
Green Cardamom - One
Dark Cardamom - One
Cumin Seeds - 1/2 tablespoons
Cinnamon Bits - half inch







Making Easy Poultry Biryani Recipe:


  1. Slice the 200g poultry in to medium-sized parts.
  2. Put Sesame seeds, almonds, Cashew nuts, Garlic, Green Chilles and Ginger in the blender grinder and mill to a sleek paste.
  3. Blend the medium-sized poultry pieces, yogurt and also the smooth paste grinded above, coriander powder, turmeric, fresh lemon juice and keep the poultry in the fridge for Two hours. Blend perfectly and cover the jar.
  4. Clean the 1 ½ glass of Basmati Rice and also boil them with Four glasses of water. Put in a little quantity of salt whilst boiling the rice.
  5. With sufficient oil in pan, deeply fry the onion till it gets to a brownish colour.
  6. Put whole garam masala along with 2 tablespoons of oil within a non-stick pan. Put thinly chopped up onion and green chillies for the blend and saut? for couple of seconds.
  7. Blend the cooled chicken and also the masala paste and mix it with a low fire for 5-6 min's.
  8. Blend the boiled basmati rice on the poultry. Add salt as needed and turmeric powder.
  9. For further flavor, add chopped up coriander, mint leaves and kesari natural powder which provides a conventional biryani color.
  10. Add boiled eggs for the biryani and serve hot to Four individuals with combined pickle and onion wedges.
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