Showing posts with label Heart Healthy Recipes. Show all posts
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:
- 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.
- 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.
- 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.
- 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).
- Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
- 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.
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.
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.
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.
.
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.
BANANA PANCAKES
Vegetarian Recipe: Banana Pancakes
After you have all of the above, proceed as follows:
Ingredients:
1.
One glass of dark brown rice flour
2.
Two tablespoons of honey
3.
Two tsp of baking powder and also 1/4 tsp of salt
4.
One egg and one glass of rice or soya milk
5.
Three or four ripe bananas
6.
A frying pan and a pair of mixing bowls
7. A little bit of Olive oil
8.
A whisk
9.
A measure cup (1/4 cup)
After you have all of the above, proceed as follows:
1. Start with blending togehter the flour, baking powder, salt and sugar in the large mixing bowl. Once you have mixed them
properly, form a small well in the center of the mixture .
2. Use the second mixing bowl to beat the egg, then add oil and milk into the bowl.
3.
Then pour the mix out of the second bowl into the well of the
dry mass that you produced in the first bowl. Make sure that the
batter isn't lumpy.
4. Then you will have to mash the bananas and add these to the batter, too.
4. Then you will have to mash the bananas and add these to the batter, too.
5. Grease the pan with a little bit of oil and heat it up.
6. Pour around 1/4 cup batter into the pan and then
allow both sides to cook for approximately 2 minutes, or you could as
well let it cook up until the pancakes turn golden brown.
7.
Once that's done, you can remove the pancakes with a spatula. You can serve them together with sliced bananas (or other fruits) and powder sugar.
Making
banana pancakes is really as easy as that. It will require about fifteen minutes for the pancakes to be ready. With the amount
of ingredients above you could make about 8 to 10 4-inch pancakes.
HEALTHY VEGETARIAN RECIPE: VEGETARIAN POTJIEKOS
Tasty
veggie Potjiekos Recipe
Cooking:
One hour
Servings:
Five
Ingredients:
- Six middle sized potatoes, peeled and diced
- Four carrots, peeled and sliced up
- One big onion, quartered
- Two glasses of shredded cabbage
- One leek, sliced up
- A couple of turnips, peeled and cut
- Green pepper, cut into big cubes
- Two glasses of green beans, sliced up
- Three celery sticks, cut
- One glove of garlic, chopped up
- Two tsp of cut parsley
- Three tins chopped up tomatoes
- One hundred ml water
How to prepare:
- You need a fireplace and a big iron pot in which the ingredients are cooked.Layer the components in this order: potatoes, carrots, celery, green beans, turnips, yellow onion, pepper, cabbage and leek.
- Add some tinned tomatoes and also the water.
- Include salt, parsley and pepper.
- Cover up and cook slowly for about an hour until done.
- Serve with rice, noodles or couscous.
Potjiekos
is really a 'friendly' dish since it is typically made over a wide open fire
together with friends and family.
The Vegetarian Potjiekos is also a very heart healthy recipe since it consists mostly of vegetables and water.
HEALTHY RECIPE: PORK FILET WITH BROCCOLI AND NOODLES
Ingredients for 1 serving
225 broccoli
1/2 small onion
50 g mushrooms
50 g tagliatelle
100 g pork fillet
pepper
2 teaspoons vegetable oil Cream
1 teaspoon flour
100 ml vegetable stock
1 teaspoon lemon juice
nutmeg
iodized salt
1. Peel and chop the onion first. Clean mushrooms and cut them into slices. Cook the tagliatelle noodles in boiling salted water for about 10 - 12 minutes.
2. In the meantime, pepper the pork fillet and fry it 2-3 minutes in vegetable oil cream until it is light brown. Then set aside the meat.
3. Braise the onions in the remaining fat until the are translucent, add the mushrooms.
Then add the broccoli to the pan, sprinkle it with flour and stir all.
Stir in the broth, bring it to boil shortly and season it with lemon juice, nutmeg, pepper and salt. Serve spinach along with the filet and the noodles.
225 broccoli
1/2 small onion
50 g mushrooms
50 g tagliatelle
100 g pork fillet
pepper
2 teaspoons vegetable oil Cream
1 teaspoon flour
100 ml vegetable stock
1 teaspoon lemon juice
nutmeg
iodized salt
1. Peel and chop the onion first. Clean mushrooms and cut them into slices. Cook the tagliatelle noodles in boiling salted water for about 10 - 12 minutes.
2. In the meantime, pepper the pork fillet and fry it 2-3 minutes in vegetable oil cream until it is light brown. Then set aside the meat.
3. Braise the onions in the remaining fat until the are translucent, add the mushrooms.
Then add the broccoli to the pan, sprinkle it with flour and stir all.
Stir in the broth, bring it to boil shortly and season it with lemon juice, nutmeg, pepper and salt. Serve spinach along with the filet and the noodles.
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