Bon Appetit
Feel free to try these healthy natural homemade holistic recipes on this and other of our pages.
They can be used for your stress and nutrition needs, a weight loss detox diet, and to complement your healthy and holistic lifestyle.
Healthy Date Nut Treats Ingredients: 1 cup tightly packed pitted dates Directions: Put the dates in a food processor with the water, cardamom, and cinnamon. Pulse on and off until finely chopped. Taste and adjust the seasoning, adding more spices, if desired. Transfer to a small mixing bowl. Grind walnuts in the food processor, or coarsely chop them up. Mix walnuts into the dates and shape into walnut sized balls. Drizzle on and coat with brown rice syrup or honey. Grind almonds into a meal in the food processor. Pour ground almonds onto a cutting board or plate. Roll date nut balls in almond meal and serve or wrap up to give away. Makes 15 walnut sized balls | Tasty Red Cabbage Salad Recipe Ingredients: 1 medium head red cabbage, washed and shredded Directions: In a Dutch oven or large deep skillet, melt butter; add cabbage and apple slices, mixing well. Add bay leaf and salt and pepper to taste. cover and cook over low heat for about 10 minutes. Add wine, vinegar and sugar; stir to mix well. Cover and cook for about 45 minutes to 1 hour. Taste and adjust seasonings.
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Carrot Saute with Ginger and Orange Recipe Ingredients: 2 teaspoons canola oil Directions: Heat oil in a large nonstick skillet over medium-high heat. Add carrots and ginger; cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1 to 2 minutes. Season with pepper and serve. | Pumpkin Spread for Black Bread Recipe Ingredients: 1 can pumpkin pie mix Directions: Drain, pie mix, reserving liquid.
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Chocolate Bark with Pistachios and Dried Cherries Recipe Ingredients: 3/4 cup roasted, shelled pistachios (3 ounces), coarsely chopped Directions: Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes. Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks. | Easy to make Pumpkin Fudge Recipe Ingredients: 2 cups sugar Directions: In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently. Continue heating until mixture begins to boil, stirring constantly. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees). Remove pan from heat; stir in chocolate chips until melted. Add in remaining ingredients; stir to mix well. Pour into a buttered 13×9 inch baking pan; cool to room temperature. Cut into squares; store in the refrigerator in an air-tight container. Makes about 5 dozen squares
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Fun Apple Cider Cake Recipe Ingredients: Vegetable oil spray and flour for the pan Glaze: Directions Heat the oven to 350 degrees. Lightly spray a 12-cup Bundt pan with vegetable oil, then dust with flour, shaking out excess. Place the cake mix, pudding mix, eggs, cider, oil, cinnamon and cloves in the bowl of an electric mixer. Beat on low for 30 seconds to incorporate ingredients, then scrape down the sides of the bowl, increase speed to medium and beat 2 minutes, until lightened. Pour into the prepared pan. Bake 42 to 48 minutes, until top is firm and cake tests done. Cool in pan on wire rack for 20 minutes. Meanwhile, make glaze: Heat the confectioners’ sugar, cider and lemon zest in a small saucepan over low heat, stirring, until smooth. | Holistic Pumpkin Brulee Recipe For a spectacular presentation, the pumpkin brulee is spooned into miniature pumpkins and caramelized before serving. It also can be made more traditionally in individual ramekins. Ingredients: 2 cups heavy whipping cream Directions: In a saucepan, heat cream and vanilla bean over med. Heat until tiny bubbles appear around edges. In med. bowl, whisk egg yolks, 1/2 cup sugar, cinnamon and salt until pale. Whisk in pumpkin. Slowly whisk in hot cream mixture. Strain through fine sieve into baking dish or ramekins. Fill roasting pan with enough hot water to come 1/2 inch up sides of baking dish or ramekins. Place roasting pan in oven. Bake 25 to 30 min or until custard is set but still quivery like gelatin. Remove from water bath. Cool to room temp. Refrigerate 3 hrs. or until chilled. Meanwhile, slice tops off pumpkins. Scrape seeds from insides to create bowl for creme brulee. Discard seeds. Rinse, dry well. Refrigerate until needed. Gently spoon chilled custard into pumpkins (do not stir custard), smoothing top of custard with back of spoon. Place turbinado sugar in food processor. Process until finely ground. Sprinkle 2 tsp turbinado sugar over custard in each pumpkin or ramekin. With kitchen torch, caramelize sugar until golden brown. Refrigerate brulees briefly before serving to set caramel. Brulees can be made up to 4 hours ahead. Store in refrigerator. |
Delicious Spiced Pumpkin Cookies Ingredients: 2/3 cup whole-wheat pastry flour Directions: Preheat oven to 350°F. Coat 3 baking sheets with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. Whisk pumpkin, brown sugar, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.
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Light Delicious Pancakes Ingredients:
*Optional – add one of these ingredients to the batter Directions: 1. Mix all dry ingredients together. Serve with maple syrup, jam, or agave nectar and any nut butt | Yummy Sauteed Shrimp Recipe Juicy shrimp sauteed with garlic, lemon, and oregano, with a little zing from red pepper flakes. Use as a main course or with steaks hot off the grill. Ingredients:
Directions: Number of servings: 4 Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes. Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side. |
Vegetarian Eggplant Casserole Recipe Ingredients:
Directions: Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes). Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles. In 9×13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of “veggie meat” sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese. Salt and pepper to taste. Cover and bake at 400 degrees for 30-40 minutes. Serves: 4-6 Prep time: 50 minutes | Fettucini with Chantarelle and Olive Sauce Ingredients:
Directions: Bring water to boil and start cooking your pasta according to directions. Meanwhile wash and tear (don’t cut) mushrooms in smaller pieces. In a skillet heat margarine and add garlic. After about 30 seconds add mushrooms and spices and fry them until they start to release their juices. If the liquid evaporates, the mushrooms will be rubbery. So fry them about 3 minutes, then add soymilk or vegan sour cream and chopped olives. Your pasta should be done by now. Drain it and add to the sauce, mix in and heat for a minute or so. Serve and garnish with chopped parsley. Serves: 2 Prep time: 15 minutes |
Nutritious Moussaka with Eggplant Recipe Ingredients:
Directions: Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool. | Potato Latkes with Pear Applesauce Recipe Ingredients for 6 servings:
Directions: Combine all ingredients except the oil in a bowl. Heat 3/4 tablespoon oil in a skillet over medium-high heat. Drop 3 tablespoons batter (1 per latke) into the pan. Flatten each latke with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown — 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm. Delicious when served with cinnamon-spiced Pear Applesauce |
Homemade Zucchini Appetizer Sticks Ingredients:
Directions:
Recipe makes four servings. Mix crumbs, Parmesan cheese, garlic powder and Mrs. Dash in a 9 x 13-inch plastic food bag. Drop a handful of zucchini pieces into crumb mixture and shake to coat. Place on 2 large cookie sheets sprayed with nonstick spray. Do not overlap pieces. Continue coating small batches of zucchini with crumb mixture until all are coated. Bake in a preheated 450 degree oven for 15 to 20 minutes, until coating is browned and zucchini pieces are tender. | Pear Applesauce Recipe Ingredients for 8 cups:
Directions: Reduce to a simmer and cook, lightly covered, for about 15 minutes or until the fruit is softened but not mushy. Remove the cover from the pot and continue cooking for 5 minutes, stirring occasionally. Remove from the heat and cool to room temperature. The applesauce will keep in the refrigerator, covered, for up to 3 days. Delicious when served with Potato Latkes |
Pumpkin-tofu pie for a Healthy Lifestyle Ingredients:
Directions: Preheat oven to 350°. Blend tofu in blender or press through a strainer. Put pie crust in pie pan. Mix all other ingredients in large bowl. Pour into pie crust and bake for 1 hour, or until pie crust is golden. | Banana Sweet Potato Pie Recipe Ingredients:
Directions: Preheat oven to 350°. Mix all dry ingredients in large bowl. Add remaining ingredients and mix well. Put pie crust in pie plate and pour filling mixture into pie crust. Bake for 45 minutes, or until pie crust is golden. |
Easy to Make Carrot & Chayote Squash Soup Ingredients for 4 servings:
Directions: Roast squash in a preheated 400 F oven for 30 minutes, or until the cubes start to blacken around the edges. Remove from the heat and set aside. In a medium pot on medium-low heat, steam carrots according to package directions. Transfer cooked carrots to a blender, and add garlic and chicken broth. Puree the mixture until smooth, and then return it to the pot and turn the heat on low. Stir in the milk and the pepper, and bring the soup to a simmer. Ladle the soup into bowls. For garnish, add a spoonful of roasted chayote squash to the center of each bowl. Chayote squash is pale green and firm, with a mild white flesh. If you cannot find it, a summer squash such as patty pan or yellow zucchini would be a good substitution. | Roasted Vegetables for Your Dinner Menu Ingredients: Use any combination of vegetables that you like, and season them to your own taste. Mix the colorful autumn vegetables both for eye appeal and to get the most of the wonderful nutrients they contain. Here are some suggestions: Vegetables:
Seasonings:
Directions: Preheat oven to 450°. Wash and cut all vegetables into 1-1/2″ cubes. Unless they are very large, leave mushrooms whole. |
Glazed Ginger-Parsley Carrots Ingredients:
Directions: Put water and carrots in large skillet. Cover and simmer until tender but firm, about 15 minutes. Drain and place carrots in bowl. | Sweet Potato Dessert Pudding Recipe Ingredients:
Directions: Combine sweet potato and the next 7 ingredients in a large bowl. Beat at medium speed with a mixer until smooth. Add milk; mix well. Pour mixture into a 2-quart casserole coated with cooking spray. Bake at 375° F for 1 hour or until a knife inserted near the center comes out clean. (For individual servings, pour 2/3 cup potato mixture into each of 4 custard cups. Bake at 375° F for 40 minutes or until a knife inserted near the center comes out clean.) Let pudding cool. Cover and chill for 2 hours. |
Quick and Easy Basil Pesto Recipe Recipe Makes 1 cup pesto Ingredients:
Directions: Preparation time: 15 minutes Place basil leaves in food processor with S blade in place. Begin to puree leaves until they are all crushed. Add garlic, nuts, and sea salt and begin to puree again. Gradually add olive oil while pureeing the basil mixture. Blend until mixture is a thick, creamy paste. Add lemon juice and puree until blended. Pesto is a wonderful, quick and easy raw food. It’s also a great way to incorporate more green, leafy vegetables into your diet. We enjoy our pesto as a veggie dip, pasta sauce or filling for vegetable lasagna. | Cream of Yam and Spinach Soup Recipe Ingredients:
Directions: In a large heavy pot, coated with nonstick cooking spray, and over a medium-high heat, cook the onion, celery, red bell pepper and garlic until the vegetables are tender, about 5 to 7 minutes. Stir in the flour and gradually add the chicken broth, whisking until the soup is blended. Add the sweet potatoes and bring to a boil; reduce heat and cook approximately 20 minutes* or until the potatoes are very tender. Add the spinach, milk, green onion stems, salt and pepper. Cook until spinach is wilted and soup well-heated and thickened, about 5 minutes. Recipe makes 8 servings. *Note: If using canned yams, cut in small chunks and stir in at the end of cooking. |
Baked Fish with Portobello Mushrooms Recipe Ingredients:
Directions: Preheat oven to 350 degrees. Place a layer of onion slices on the bottom of a casserole with a tight-fitting lid (large enough to hold the fish steaks in one or two layers.) Place the fish steaks on the onions, then arrange the mushrooms and remaining onion slices on top. (If you are using two layers of fish, place some of the mushrooms and onions between the layers and the remaining ones on top.) Lay the fresh herbs on top, if you are using them; and squeeze the lemon juice over all. Cover and bake 30 minutes, or until the fish is opaque in the middle (test with a knife or fork.) Serve with lemon wedges and pass the pepper mill. 4-6 servings | French Lentil Soup Recipe Ingredients:
Directions: Bring the onion, garlic, celery, lentils and bouillon to a boil in a large pot. Add the potato and spices, cover and simmer for 20 minutes. Add the swiss chard or spinach and cook 15 minutes more, or until the lentils are just tender, not mushy. Stir in the lemon juice and serve with ground pepper to taste. 6-8 servings |
Almond & Feta Stuffed Peppers Ingredients:
Directions:
Preheat oven to 375°. Wash peppers, then cut lengthwise. Remove the stems and seeds. Drop the peppers into a pot of boiling water. Let boil for two minutes, then plunge the peppers into cold water. Let dry. In a large bowl, stir together the rest of the ingredients, except the mozzarella. Stuff the peppers with the rice mixture. Place the peppers in a baking dish. Sprinkle the mozzarella on top of the stuffed peppers. Bake, uncovered, for 35-40 minutes. | Autumn Apple Salad Recipe Ingredients:
Directions: In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.
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Pizza Recipe for Artichoke Lovers Ingredients:
Directions: For The Pizza Base: Remove the pizza base from the oven and brush with oil to make it liquid resistant. Continue with the recipe for the topping. For The Pizza: Stir the remaining tomato topping ingredients into the pan, then transfer the mixture to the oiled pizza base, bringing it right up to the edges. Arrange the garnish ingredients on top, then return the pizza to the oven for 5 minutes. To make the cheese topping, heat the soy milk until hot but not boiling, then pour it into a food processor or blender. Add the oil and vinegar and blend well. Add the remaining cheesy topping ingredients, then spread the mixture over the pizza. Raise the oven temperature to 400 degrees Fahrenheit and bake the pizza for another 5-10 minutes, until the topping starts to bubble and turn golden brown. Serve with a crisp dressed salad. | Sweet Prune Cookies for Your Family Ingredients:
Puree prunes with the water in a food processor until smooth. Place in a mixing bowl. Stir in honey, carrots, and raisins. Add remaining ingredients except pecan halves. Mix well. Drop spoonfuls of dough on a greased cookie sheet. Flatten slightly. Press a pecan half in the center of each cookie. Bake at 275 degrees for 15 minutes or until set and just starting to brown. Remove to cooling racks.
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Broccoli-Cheese Polenta Pizza Recipe Ingredients:
Directions: Preheat broiler. Spray 12-inch pizza pan or large cookie sheet with olive oil cooking spray. In center of pizza pan, place 1 slice polenta; arrange remaining slices in 2 concentric circles around first slice, overlapping slightly, to form a 10-inch round. Generously spray polenta with cooking spray. Place pan in oven about 4 inches from source of heat and broil polenta 5 minutes or until heated through. Do not turn broiler off. Meanwhile, in microwave-safe medium bowl, combine broccoli and 2 tablespoons water. Cover with plastic wrap, turning back one section to vent. Heat broccoli in microwave oven on High 3 minutes or just until tender. Drain. In small bowl, combine ricotta, Parmesan, lemon peel, and 1/8 teaspoon pepper. Arrange broccoli evenly over polenta. Drop cheese mixture by tablespoons over polenta and broccoli; sprinkle with tomato. Broil pizza 3 to 5 minutes or until topping is hot. | |
Bright Yellow Recipe DalDal is a thick puree of spiced lentils or split peas that can be yellow, orange, green or brown depending on the legume you choose. Serve it with cooked whole grains and a green salad, or combine it with other Indian-inspired dishes for a multi-course ethnic feast. Ingredients:
Directions: Bring all ingredients except the cilantro to a boil in a large pot and simmer, covered, for 45 minutes. Stir frequently during the last half of the cooking time. Remove from the heat and stir briskly with a whisk or large spoon to mash the lentils or split peas into a creamy puree. (You can use a blender if you want a really smooth dal, but I find the hand-mashed version more interesting.) Stir in the cilantro and sprinkle a little on top for garnish. 6-8 servings | Quick Pumpkin Cupcake Recipe Ingredients:
Directions: Black licoriceDirections:Preheat oven to 350° F. Spray each muffin cup with nonstick cooking spray or use paper cupcake liners. Blend the cake mix with the eggs, oil, pumpkin, pumpkin pie spice, and the water or juice with mixer at low speed until moistened. Beat at medium speed for 2 minutes. Spoon into the prepared muffin pan. Bake 18 minutes or until done. Cool in pan completely before frosting. Kids will love to decorate these cupcakes. Makes about 18 cupcakes. |
Homemade Truffles Recipe for Chocolate Lovers Ingredients: Great with Red wine! Happy Valentine!
Directions:
| Chocolate Mousse (Mousseline au Chocolat) Ingredients:
You will need a pan of warm water and a larger bowl of cold water for this recipe, in addition to several mixing bowls and an additional small pan, as this mousse is cooked a bit. Directions:
This is a very rich, delicious dish…small amounts will go quite a long way…for Spring, you can decorate the servings with candied rose petals or violet petals, too. |
Healthy Breakfast Pudding Recipe Ingredients:
preparation time 7 minutes – serves 2 Directions: Place all ingredients in a food processor with the S blade in place. Puree until desired consistency. If too thin, reduce or eliminate rice milk. If too thick add a bit more rice milk. Spoon into bowls and enjoy. | The Healthiest Multi-Grain Breakfast Cereal Recipe!!!! Buy approximately 1/3 lb of each of the following grains: Ingredients:
Directions: Put all the grains together in a large container and mix so that the grains are uniformly distributed throughout the cereal. To serve, begin by grinding approximately 1/8 to 1/3 cup of grain per serving. Prepare the cereal the night before by placing the serving in a bowl, adding approximately an equal amount of water, covering it and allowing it to sit over night. Soaking the mixture is necessary to deactivate the enzyme inhibitors which interfere with digestion. In the morning, add whatever fruit you have available. You can also add a teaspoon of honey, chopped soaked almonds, raisins, and/or a dash of cinnamon. Sometimes you can include corn, almonds, mung beans and other types of dry beans in your cereal. |
Glazed Ginger-Parsley Carrots Ingredients:
Directions: Put water and carrots in large skillet. Cover and simmer until tender but firm, about 15 minutes. Drain and place carrots in bowl. | Caribbean Black Bean Dinner Soup Ingredients:
SERVINGS 6 COOK TIME 120 Directions: 1. Place beans in colander and pick through, discarding any stones or debris. Rinse beans with cold running water and drain. Transfer beans to large bowl. Add enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in 5-quart Dutch oven or saucepot, combine beans and enough water to cover by 2 inches; heat to boiling over high heat. Boil 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans. 2. In 6-quart saucepot, heat vegetable oil over medium heat until hot. Add onions and cook, stirring occasionally, until tender, about 10 minutes. Add jalapenos, ginger, garlic, allspice, and thyme and cook, stirring, 3 minutes. 3. Add beans and water; heat to boiling over high heat. Reduce heat to low; cover and simmer until beans and sweet potatoes are tender, about 30 minutes longer. 4. Transfer 1 cup bean mixture to blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Return to saucepot. Stir in green onions and cilantro. Serve with lime wedges, if you like. |
Harvest Moon Soup Recipe Makes 6 servings Ingredients:
Directions: Place 1/2 cup broth in a large soup pot. Add onion, garlic, and bell pepper. Cook, stirring frequently, for 3 to 4 minutes. Mix in flour. Add remaining 3 cups broth, zucchini, corn, tomatoes, soy sauce, cumin, dill weed, and white pepper. Cover, bring to a boil, reduce heat and simmer for 10 minutes. Stir in soymilk. Heat through and serve. | |
Baked Fish with Portobello Mushrooms Ingredients:
Directions: 4-6 servings Preheat oven to 350 degrees. Place a layer of onion slices on the bottom of a casserole with a tight-fitting lid (large enough to hold the fish steaks in one or two layers.) Place the fish steaks on the onions, then arrange the mushrooms and remaining onion slices on top. (If you are using two layers of fish, place some of the mushrooms and onions between the layers and the remaining ones on top.) Lay the fresh herbs on top, if you are using them; and squeeze the lemon juice over all. Cover and bake 30 minutes, or until the fish is opaque in the middle (test with a knife or fork.) Serve with lemon wedges and pass the pepper mill. | Stuffed Artichokes Recipe Ingredients:
Directions:
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Fish en Papillote Recipe Baking in foil packets is a simple and trouble-free way to prepare fish. It’s healthy, too, as no water-soluble nutrients are lost. Serves 4 Ingredients:
Preparation time: 20 minutes Directions 1. Preheat the oven to 475°F. Cut out 4 12-inch squares of foil or baking parchment. Arrange a quarter of the chopped Asian greens in the middle of each foil or paper square. Top with a fish steak, and sprinkle with the orange zest and juice, basil, garlic, white wine, olive oil, fennel, carrot, and salt and pepper to taste. Fold over the foil or paper to form a packet, leaving a little air inside so the ingredients can steam, and twist the edges to seal. Put the packets on a baking sheet and set aside. 2. Combine the bulgur with 3 cups of water in a large saucepan and bring to a boil. Reduce the heat to medium-low, cover, and cook until the bulgur is just tender, about 12-15 minutes. Drain the bulgur if necessary. 3. While the bulgur is cooking, put the fish packets into the oven and bake for 10 minutes. Open 1 of the parcels to check that the fish is cooked and will flake easily. 4. Use a fork to fluff the cooked bulgur and mix in the olive oil, lemon juice, garlic, basil, cilantro, and spring onions. Season with salt and pepper to taste. Serve each person a fish packet to open at the table, with the bulgur pilaf in a bowl. | Blueberry Pudding Recipe Ingredients: Serves 4 Ingredients:
Preparation – 10 minutes Directions: Dissolve gelatin in boiling water, stirring until crystals disappear. |
Broccoli with Lemon Butter Sauce Recipe Ingredients: • 1-1/2 pounds fresh broccoli • 2 tablespoons unsalted butter • 2 tablespoons lemon juice • 1 large lemon, cut into wedges Makes 8 servings Serving size: 1/2 cup Directions: 1. Wash broccoli, and trim tough stems. Cut each stalk of broccoli into several pieces. 2. Place broccoli into a vegetable steamer basket over boiling water. Cover and simmer for 10 minutes until broccoli is tender. 3. In a small skillet, melt butter, and then add lemon juice. Drizzle lemon butter over broccoli, and serve with lemon wedges. Variation: for herbed broccoli, add 1/2 tsp marjoram and 1/2 tsp dried basil to the lemon-butter mixture. | Broiled Grapefruit with Port Wine Recipe Ingredients:
Directions: Preheat broiler. Cut grapefruit into halves. |
Spinach-Stuffed Portobello Mushrooms Ingredients
Serves 4 Preparation time: 15 minutes Directions 1. Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. 2. In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet. 3. Bake at 350°F for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted. | |
