Baked Tropical Fruits

Ingredients:

½ pineapple
2 bananas
2 mangoes grated
zest and juice of 1 lime
2tsp of brown sugar
½tsp of mixed spice
200g low fat fromage frais

Method:

1. Preheat the oven to 200.C. Gas Mark 602
2. Prepare the fruit.
3. Peel the pineapple and cut into bite sized chunks.
4. Peel and slice the bananas.
5. Peel and stone the mangoes and cut the flesh into cubes.
6. Fold a large sheet of kitchen foil in two and then place all
the prepared fruit in the centre.
7. Pour the zest and juice of the lime, brown sugar and mixed spice
over the fruit and fold the foil inward from the corners,
so that it envelops the fruit.
8. Seal well and bake in the oven for 15 minutes.
9. Remove from the foil and serve warm in individual bowls with a
large dollop of fromage frais.

Thai Green Vegetable Curry

Image via Wikipedia Ingredients:

1 tin(400ml)of reduced-fat coconut milk
2 tbsp of Thai green curry paste
2 medium courgettes,sliced
1 large head of broccoli,divided into small florets
150g manage touts or snow peas,trimmed
150g baby sweetcorn,cut in half
100g unsalted cashew nuts,lightly toasted

Method:

1. Pour the coconut milk into a wide pan,
then stir in the green curry paste and bring to a simmer.
2. Add the courgettes and simmer gently for 5 minutes.
3. Add the broccoli florets, mange touts and sliced baby sweet corn
and simmer gently for a further 5 minutes.
4. Serve topped with toasted whole cashew nuts with some boiled rice or rice noodles.

Minestrone Soup

Ingredients:

2tbsp of olive oil
1 onion,chopped
2 garlic cloves,roughly chopped
2 carrots, peeled and diced
2 medium courgettes,diced
1 large tin (400g) of chopped tomatoes
1tbsp of fresh basil,roughly chopped freshly
ground black pepper
1 large tin(400g) of cannellini beans,drained and rinsed
¼ green cabbage,chopped
1tbsp of grated Parmesan cheese

Method:

1 Heat the oil in a large saucepan over a medium heat.
2. Add the onion and garlic and gently fry, without browning, for 2-3 minutes.
3. Add the carrots, celery and courgettes, and cook for further 4-5 minutes.
4. Stir in the tomatoes.
5. Fill the tomato can with water twice and mix into the vegetables
along with the chopped basil.
6. Season with freshly ground balck pepper and then simmer gently for 30 minutes.
7. Add the cannellini beans and the cabbage, and simmer gently for a further 30 minutes
8. Sprinkle with grated Parmesan just before serving.

Pomegranate Citrus Salad

Image via Wikipedia Ingredients:

4 large oranges
8 clementines
2 pomegranates
4 tsp of orange flower water

Method:

1. With a sharp knife, cut off the tops and bottoms
of the oranges and clementines ,
then remove the pith and peel.
2. Slice the fruit horizontally into thin discs and arrange
in a shallow dish or 4 individual sundae dishes,
along with any excess juice.
3. Discard any pips.
4. Cut each pomegranate open over a bowl,
so you don’t lose the juices and extract its pink
seeds with a teaspoon.
5. Discard the cream-coloured membrane as this tastes bitter.
6. Scatter the seeds over the oranges and clementines,
along with any juice.
7. Sprinkle with oranges flower water, cover and chill in the
refrigerator for at least 30 minutes before serving.

Bagel with Scrambled Egg and Tomato

Image via Wikipedia Ingredients:

1. Food Doctor Bagel
2. Large eggs
3. Dash of mil
4. 1tsp butter
Seasoning:
1 vine ripened tomato, sliced

Method:

1. Cut the bagel in half and lightly toast the bready side.
2. Meanwhile crack open the egg and whisk with a dash of milk and add butter.
3. Cook on a medium heat whisking to make scramble egg.
4. Season with pepper.
5. Slice the tomato and place a layer of tomato on the bagel and top with scrambled egg.
6. Place the top on the bagel.

Cranberry Sauce - Recipe

Ingredients

375g fresh or frozen cranberries

Zest and juice of 3 oranges

100g unrefined brown sugar

1tbsp balsamic vinegar

1tbsp water

Method:

1. Place the cranberries, orange zest and juice, brown sugar, vinegar and water in a saucepan.

2. Put over a low heat and gently simmer for 45 minutes.

3. Stir the sauce frequently, taking care that it does not catch and burn.

4. Remove and allow to cool.

5. Reheat when needed.

Banana Ice - Recipe

Ingredients:

2 ripe bananas

Method:

1. Mash the bananas.

2. Transfer to a small plastic container.

3. Cover and place in the freezer for several hours.

4. Allow to stand at room temerature for 10 minutes before serving.

5. Serve in bowls or in ice cream cones.

Spicy Christmas Turkey

Image by cobalt123 via FlickrA spicy turkey roast is ideal for a cold Christmas day because it has a warmish flavor. It is not very spicy - meaning it won't burn your tongue - so it is ideal for the whole family. It is easy to make and very, very tasty. The aroma is especially nice and it looks good too.

Spicy Christmas Turkey recipe:
Ingredients:
1 whole boneless turkey (about 4 pounds, thawed)
8 large cloves garlic
3 tablespoons rosemary
1 tablespoons paprika
1 tablespoons coarsely ground black pepper
1 tablespoon coarse salt
2 tablespoons olive oil
Rosemary sprigs for garnish
Red pepper for garnish

Cooking:
1) Lay the turkey out as flat as possible on a cutting board, placing the skin side down.
2) Put the garlic, rosemary, pepper and salt in the work bowl of the food processor (blender);
Turn blender on;
Add the olive oil;
Process until coarsely chopped.
3) Spread half the garlic mixture over the inside of the turkey.
Roll the turkey in your cooking mesh.
4) Tie firmly with string every two inches to return the turkey to its original log shape.
Spread the remaining mixture evenly over the turkey.
5) Place on rack in roasting pan.
6) Roast at 350 degrees for 1-1/2 to 2 hours until a meat thermometer inserted in the center registers 170 degrees.
7) Remove from oven.
Let stand 20 minutes before removing strings.
8) Cut thin slices to serve.
Garnish with rosemary and red pepper.
Scrape up cooking juices from bottom of pan and spoon it over the turkey.
9) Add roasted veg to the plate.
10 Most important: Enjoy!

Related articles by Zemanta

• Good Tip: What to Do if You Don't Have a Roasting Rack
• Good Question: How To Cut Up a Turkey Before Roasting?

Interesting facts about salt

In Roman times, salt was so precious a commodity that soldiers received it as a portion of their pay. This is how the word salary originated - its Latin word, salarium, means "salt money." It also is where the phrase "worth one's salt" comes from.

Nowadays, salt is cheap and everywhere to be found. But be careful with the salt hand. Although each cell in our body actually contains cell, eating too much salt can slowly kill you. And keep in mind that it is not only the pinch of salt that you add that you have to watch, it also is the salt content in canned food and take-outs. Read more about salt and sodium at CNN Health.

How to get salt out of food

When you had an accident with the salt shaker or even made food to salty, take an apple (or potato) cut into wedges and put it into the saucepan. After cooking for about 10 minutes remove
wedges which would have absorbed the excess salt.

How to ripen green tomatoes

Place a ripe apple in a paper bag with the with the green tomatoes. Leave for a couple of days and "WOW"- you'll have ripe tomatoes. For best results keep about 5 or 6 tomatoes to 1 apple in the bag.

Apples make juicy chickens

Sometimes roast chickens comes out the oven dried-out and tough. Try this trick: when you prepare you chicken to roast stuff an apple inside the chicken before roasting. When the chicken is done remove the apple. You will then serve up a delicious juicy roast chicken.

It's what you eat

Famous New York Times food writer Mark Bittman gets all fired up about cooking. He explains the importance of fresh fruit and vegetables in your diet and asks, "What's wrong with what we eat." In his words, "It's not about the carotene, it's about the carrot. "

Recipe - Wheatberries and Chives

Image by Charles Haynes via Flickr Serves 4

¾ cup wheatberries
¼ cup brown rice
1 cup raisins
1 medium onion,
diced 2 cups low-sodium vegetable broth
1 tablespoon olive oil
¼ cup fresh chives, chopped
Reconstitute the raisins by microwaving them in 1 cup of water for 2 minutes; drain.
In a medium saucepan, bring the broth to a boil over high heat.
Add the wheatberries to the pan, reduce the heat to low, and cover.
Simmer the wheatberries for about 30 minutes, then add the brown rice, and cover.
Continue simmering the grains until all the liquid has been absorbed
and the grains are tender, an additional 30 to 40 minutes.
If the grains dry out before they are tender, add a small amount of water, as needed.
Meanwhile, warm the olive oil in a sauté pan over medium heat.
Add the onion and sauté until it is tender. Set aside.
When the grains are tender, remove from the heat.
Add the onions, raisins, and chives, toss gently, and serve.

Recipe - Couscous with Mint and Pine Nuts

Serves 4

1 1/3 cups whole wheat couscous
1 cup low-sodium vegetable stock plus ½ cup water
1 teaspoon olive oil
¾ cup currants
¼ cup toasted pine nuts Image via Wikipedia
¼ cup chopped fresh mint
2 tablespoons chopped fresh dill

Reconstitute the currants by microwaving them in 1 cup of water for 2 minutes; drain.
Combine the vegetable stock, water, and olive oil in a medium size saucepan,
and bring to a boil over high heat.
Remove the saucepan from the heat, add the couscous, and stir.
Cover the saucepan and let it sit for 5 minutes;
fluff the grains with a fork.
Add the raisins, pine nuts, and herbs to the couscous, toss gently, and serve.

Recipe - Tunisian Carrot Salad

Image via Wikipedia Serves 6

5–6 medium-size carrots, peeled
1 clove garlic, chopped
1 teaspoon ground caraway seeds
Sea salt to taste
1 tablespoon harissa (see recipe below)
1 tablespoon lemon juice, freshly squeezed
¼ cup extra-virgin olive oil

Using the large holes of a grater, grate the carrots into a bowl.
In a mortar, pound the garlic to a paste with the caraway and salt.
Stir in the lemon juice and harissa, mixing well, then add the olive oil.
Beat with a fork or a small wire whisk to amalgamate
and immediately pour over the grated carrots.
Set aside at room temperature for about 30 minutes to develop the flavors.

Recipe - Roasted Balsamic Vegetables

Serves 4 to 6

1 red pepper
2 zucchini
2 summer squash
1 teaspoon dried oregano
1 clove garlic, sliced thin 1 tablespoon canola oil
2 tablespoons balsamic vinegar
1 medium sized tomato, chopped
¼ cup chopped fresh basil

Preheat the oven to 350° F.
Cut the pepper, zucchini, and summer squash into 2-inch pieces.
In a large bowl, combine the pepper, zucchini, summer squash, and garlic slices.
Drizzle with the oil, add the oregano and toss.
Place the vegetables on a sheet pan in a single layer and bake until tender.
Remove from the oven, drizzle with the balsamic vinegar and return to the oven for 2 to 3 minutes.
Remove from the oven, add the tomato and basil,
toss and serve.

Calories: 70/ Protein: 2 g/ Carbohydrate: 8 g/ Fiber: 2 g/ Sodium: 10 mgSaturated fat: 0 g/ Polyunsaturated fat: 1 g/ Monounsaturated fat: 2 gTrans fat: 0 g/ Cholesterol: 0 mg

Recipe - Roasted Brussels Sprouts

Image via Wikipedia Serves 4

1 pound Brussels sprouts, rinsed and trimmed
1 tablespoon canola oil
¼ teaspoon kosher salt
½ teaspoon ground black pepper

Preheat the oven to 350° F.
Toss the Brussels sprouts with oil, salt, and pepper to coat evenly.
Place the Brussels sprouts in a baking dish and roast for 20 to 30 minutes,
or until tender when pierced with a fork.
Adjust seasonings to taste and serve hot, warm, or at room temperature.

Calories: 80/ Protein: 4 g/ Carbohydrate: 9 g/ Fiber: 5 g/ Sodium: 135 mg Saturated fat: 0 g/ Polyunsaturated fat: 1.5 g/ Monounsaturated fat: 2.0 g/ Trans fat: 0 g/ Cholesterol: 0 mg

Recipe - Kale with Caramelized Onions

Serves 4

1 pound fresh kale,
roughly chopped 1 medium-sized onion, sliced thin
2 tablespoons canola oil
1 tablespoon lemon juice (optional)
Salt and pepper to taste

First, caramelize the onions:
Heat 1 tablespoon of oil in a sauté pan over medium low heat and add the onions.
Cook very slowly on medium low heat, stirring occasionally, until the onions are browned;
do not burn.
When finished, remove from heat and set aside.
In a separate sauté pan, heat the remaining 1 tablespoon of oil over medium heat.
Add the chopped kale and sauté until tender, about 8 minutes.
Add the onions and, if desired, the lemon juice.
Toss together. Remove from heat and serve.

Calories: 130/ Protein: 4 g/ Carbohydrate: 14 g/ Fiber: 3 g/ Sodium: 50 mgSaturated fat: 0.5 g/ Polyunsaturated fat: 2.5 g/ Monounsaturated fat: 4 g/ Trans fat: 0 g/ Cholesterol: 0 mg

Recipe -Green Beans with Dried Cherries

Serves 4
½ cup dried sweetened cherries
½ tablespoon canola oil
½ small red onion, diced (scant ¼ cup)
2 tablespoons firmly packed brown sugar
2 tablespoons cider vinegar
¼ cup water
1 pound green beans, trimmed
Salt to taste (optional)

Start by making the cherry glaze:

Heat the oil in a small saucepan over medium heat.
Add the red onion and cook for 3 to 4 minutes, or until tender.
Add the brown sugar to the onions.
Stir to dissolve.
Add the dry cherries, vinegar, and water.
Simmer mixture for 4 to 5 minutes, or until the cherries are soft and the liquid had reduced.
Do not let the mixture cook until dry;
if it begins to dry out, add more water in small amounts to keep it moist.
Set the sauce aside.

Place the beans in a small steamer basket, and place the basket in a pot with a tightly fitting lid, above an inch of boiling water.
Cover and cook over medium-high heat for about 3 minutes, keeping the beans slightly crisp.
Toss the steamed green beans with the cherry glaze, season with salt to taste (if desired), and serve.

Calories: 140/ Protein: 3 g/ Carbohydrate: 28 g/ Fiber: 5 g/ Sodium: 10 mgSaturated fat: 0 g/ Polyunsaturated fat: 0.5 g/ Monounsaturated fat: 1 g/ Trans fat: 0 g/ Cholesterol: 0 mg

Recipe-Asparagus Spears with Mandarin Orange

Serves 4
1 pound fresh asparagus
1 4-ounce can of mandarin oranges, drained
1 tablespoon olive oil
Salt (optional) and pepper to taste


Preheat the oven to 350°F.
Break off and discard the woody ends of the asparagus
and cut the stalks into 2-inch pieces.
Put the asparagus in a bowl, sprinkle it with the olive oil,
and sprinkle it with salt (if desired) and pepper.
Toss gently to distribute the olive oil.
Spread the asparagus evenly on a baking sheet
and roast in the oven until tender, about 25 minutes.
Remove from the oven, place in a warmed bowl,
toss with the mandarin orange sections, and serve.


Calories: 50/ Protein: 2 g/ Carbohydrate: 5 g/ Fiber: 1 g/ Sodium: 10 mgSaturated fat: 0.5 g/ Polyunsaturated fat: 0.4 g/ Monounsaturated fat: 2.7 g Trans fat: 0 g/ Cholesterol: 0 mg

Onions eliminates waste

Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.

Citrus fruits good for breasts

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Olives good for Ovaries and cancer

Olives are a very good source of Vitamin E and monounsaturated fats, the good fat. This protects you from Cancer and Heart disease.
The anti-inflammatory actions of monounsaturated fats and Vitamin E and polyphenols in olives may also help reduce the severity of asthma, osteoarthritis and rheumatoid arthritis.
Olives also assist the health and function of the ovaries.

Sweet Potatoes good for diabetics

Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

Figs good for male sterility

Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

Avocadoes good for female womb & cervix

Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

Celery for bone stength

Celery, Bok Choy, Rhubarb and many more look just like bones.

These foods specifically target bone strength.

Bones are 23% sodium and these foods are 23% sodium.

If you don't have enough sodium in your diet, the body pulls it from the

bones, thus making them weak.

These foods replenish the skeletal needs of the body.

Kidney Beans good for kidneys

Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.

Walnut good for the brain

A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

Grapes good for the blood

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

Tomatoes good for the heart

A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

Carrots good for eyesight

God left us a great clue as to what foods help what part of our body!God's Pharmacy!

Amazing! A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

Tomatoes

The tomato is the world's most popular fruit. And yes, just like the brinjal and the pumpkin, botanically speaking it is a fruit, not a vegetable. There are more than 10,000 varieties of tomatoes.

Tomatoes are rich in vitamins A and C and fibre, and are cholesterol free. An average size tomato (148 gram, or 5 oz) boasts only 35 calories. Furthermore, new medical research suggests that the consumption of lycopene - the stuff that makes tomatoes red - may prevent cancer.