»Unlabelled » Google Alert - recipe

Google Alert - recipe

Bookmark and Share

Google Alert - recipe

Healthy family <b>recipe</b>: Just a Little Sloppy Joe

Posted: 01 Nov 2013 02:22 AM PDT

Elizabeth Coover, RD, LDN is an clinical dietitian for the Healthy Weight Program at The Children's Hospital of Philadelphia.

Looking for a quick week night meal that is healthy and delicious? This flavorful spin on the traditional Sloppy Joe recipe is made healthier with lean ground turkey for less artery-clogging fat, and a mix of herbs and spices to help cut out the salt. Traditional canned Sloppy Joe sauces can really pack on the added salt and sugar.

The best thing about this recipe is that it is easily adjusted. If your family is looking for a meatless meal, substitute low sodium canned beans for the turkey. Add shredded carrots or zucchini for more vegetables. And if you are looking to add more fiber to your diet, look for whole wheat rolls that have at least 3 grams of fiber per roll.

Just a Little Sloppy Joe — Serves 6

Ingredients:

  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • ½ cup 100% pineapple juice
  • 6 ounce can of tomato paste
  • ½ cup water
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 6 whole wheat rolls

* Nutrition Facts do not include rolls.

Recipe from The Healthy Weight Program at The Children's Hospital of Philadelphia's Nutrition in the Kitchen cookbook.

Scots researchers perfect healthy pizza <b>recipe</b> which provides all the <b>...</b>

Posted: 01 Nov 2013 02:11 AM PDT

1 Nov 2013 18:08

THE healthy pizzas consist of wholewheat flour, Scottish seaweed, red peppers and a range of vitamins and minerals.

Scientists claim pizza can be a balanced meal Scientists claim pizza can be a balanced meal

HotSpot Media

PIZZA can be a healthy meal, scientists claim – if made with seaweed.

Health and nutrition experts at Glasgow University and Glasgow Caledonian University have created three pizzas that provide all the elements of a balanced meal.

The team looked at how pizza had begun as a healthy meal of bread, tomatoes and a little cheese but went on to be seen as an unhealthy fast food after it was packed with salt and saturated fat.

They have joined forces with an industrial food producer to modify a modern pizza recipe to make it healthy and balanced.

The base recipe features reduced salt and uses wholewheat flour. A small amount of Scottish seaweed provides flavour and a range of vitamins and minerals, while red peppers provide extra vitamin C.

The proportions of bread base to cheese were then adjusted to correct the carbohydrate/fat/protein ratios and minimise saturated fat content.

The pizzas are available in three varieties – margarita, spicy chicken, and ham and pineapple – and contain 30 per cent of the nutrients required in a day.

They are being marketed by food company Eat Balanced.com.

Glasgow University nutritionist Professor Mike Lean described mainstream commercial pizzas as "hazardous junk".

He added: "A traditional pizza should be a low-fat meal containing at least one portion of
vegetables.

"There really is no reason why pizzas and ready meals should not be nutritionally balanced.

"We have shown it can be done with no detriment to taste."

<b>Recipe</b> Redo ‹ The Health Journal: Fitness, Nutrition, Wellness

Posted: 01 Nov 2013 02:01 AM PDT

<b>Recipe</b>: Josh Eggleton&#39;s stuffed saddle of West Country lamb

Posted: 01 Nov 2013 02:00 AM PDT

Comments (0)

TheNew West Country Cook Book is a new 320-page book showcasing the West Country's culinary talent through 75 recipes provided by 17 of the top chefs in the region.

The book is the brainchild of Cornwall-based photographer David Griffen, whose beautiful photographs illustrate each recipe in the book.

He also travelled around the region to document producers and ingredients.

Contributors include established names such as two-Michelin star chefs Nathan Outlaw and Gloucester-born Tom Kerridge, Michael Caines, Mitch Tonks and Mark Hix, as well as rising stars such as Sam Moody (Bath Priory), Tom Blake (of The Swan at Wedmore) and Josh Eggleton (Pony & Trap, Chew Magna).

Tom Kerridge says: "The standard of cooking in the South West over the last few years has risen dramatically, with a number of homegrown South West chefs opening their own places or becoming head chefs in their own right in some fantastic venues."

Focusing on key ingredients that can be found or foraged locally, the recipes in the book emphasise the flavours of food in a uniquely West Country style and the recipes are aimed at the home cook as much as the professional.

This recipe for stuffed saddle of West Country lamb is from Josh Eggleton of the Michelin-starred Pony & Trap in Chew Magna.

Josh says: "This is ideal for any dinner party and can be prepared in advance. Once cooked, while you leave the lamb to rest for half an hour, you can relax and enjoy a drink with your guests."

Serves 6-8

Prep: 30-40 mins

Cooking: 45 mins

Resting: 30 mins

1 saddle of lamb, boned out and trimmed of some, but not all, of the fat

8 cloves of garlic

8 sprigs of rosemary

For the stuffing:

200g sausage meat

9 prunes, stoned

200g spinach, stalks removed

25g butter

1 pinch freshly-grated nutmeg

50ml port

30g breadcrumbs

salt and pepper to season

To make the stuffing, place the prunes into a small saucepan. Add the port and bring up to the boil.

Remove from the heat and allow to cool.

Wash the spinach and pick off the stalks.

Heat the butter in a wide-based pan until foaming. Add the spinach and nutmeg.

Remove from the heat and stir until the spinach has wilted. Season with salt and pepper, then set aside until later.

When cool, chop the prunes and the spinach.

Add to the sausage meat with the breadcrumbs. Combine all the ingredients thoroughly and chill.

To prepare the lamb, the fillets should be loose; remove them and set aside. Score the fat both ways to form 1cm-sized diamonds.

Turn the saddle, fat side down.

Place a cylinder of the stuffing in the middle of the joint. Place the fillets on top, with the thick ends opposite each other.

Top with some more stuffing and season with salt and pepper. Lift one of the ends and roll it over the loins.

Repeat this for the other side and ensure the joint is tightly rolled.

Tie with plenty of string so the joint holds its shape.

For cooking, season the outside.

Preheat the oven to 200°C.

Sear the joint all over in a large frying pan. Transfer the joint to the roasting tin with the garlic and rosemary.

Roast in the preheated oven for 30 minutes.

Remove from the oven and cover with foil.

Leave to rest for 30 minutes - no less, as this is still part of the cooking process. The lamb should be medium to medium-rare.

Bonfire night <b>recipe</b>: Baked apple and toffee crumble

Posted: 01 Nov 2013 12:30 AM PDT

apple toffee crumble

Bonfire night food: Baked apple and toffee crumble

Comments (0)

November 5 might be all about fireworks and flames, but don't forget the food to go with them.

"Remember, remember, the fifth of November. Gunpowder, treason and plot."

As the old rhyme goes, there is no reason why Guy Fawkes's plan to blow up the Houses Of Parliament should ever be forgotten. And we haven't.

It might have happened in 1605 but, year after year, people all over the country go out, whatever the weather, to watch bonfires and firework displays.

Judging by the number of food traditions associated with the event, it's not just rockets, Catherine wheels and sparklers that keep people coming back for more.

By the time November comes around, the clocks have gone back and the nights have drawn in. The weather has normally taken a turn for the worse, too, providing the perfect excuse to wrap up in a scarf, hat and gloves, and warm up with some delicious food.

If you're heading to a display, there'll no doubt be burger vans and hot dog stalls, the sweet onion smell filling the air across the field, making them extra irresistible.

Toffee apples are another traditional bonfire night treat.

Try this recipe for Baked Apple and Toffee Crumble, a warm comforting pudding that will bring back all those familiar flavours.

Baked apple and toffee crumble

Serves 6

Ingredients

For the apples:

100g raisins

100g pitted soft dates, snipped into small pieces with scissors

85g light muscovado sugar

3tbsp dark rum (or use orange juice)

25g unsalted butter

1tsp mixed spice

Zest and juice of 1 lemon

4 Bramley apples, about 800g, peeled, cored and cut into 1cm rings

For the crumble:

125g plain flour

100g unsalted butter

50g light muscovado sugar

3tbsp jumbo oats

25g flaked almonds (or use any other nuts you like)

Custard or ice cream, to serve

Method

Heat oven to 190C/170C fan/gas 5.

Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on high for one and a half minutes, or until the butter has melted and the sugar is syrupy.

Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.

Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough.

Stir in the sugar, oats and almonds. Scatter the crumble mixture over the fruit, then cover with foil and bake for one hour, removing the foil for the final 30 minutes, until golden and bubbling.

Rest for 10 minutes, then serve with custard or ice cream.
di 03.18 - -

{ 0 Comment... Views All / Send Comment! }


Posting Komentar