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Ingredients: Sweet-and-Sour Squash Salad Recipe
Ingredients: These sturdy savory cakes make a good lunch or side dish. Wheat berries (one of the best sources of bran) such as Bob’s Red Mill can be purchased at specialty food stores and many supermarkets.
Ingredients
1 cup whole wheat flour
1 teaspoon salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
1 cup skim milk
2 eggs
2 tablespoons olive oil (plus extra for skillet)
2 cups cooked soft wheat berries
2 tablespoons chopped parsley
3 scallions, sliced thin
This is a variation of the classic pancake recipe-with potassium-rich banana slices cooked right into the batter.
Ingredients
½ cup white flour
½ cup whole wheat flour
2 tablespoons cornmeal
½ teaspoon baking powder
¼ teaspoon cinnamon
1 egg
2 tablespoons honey
2 tablespoons plain low-fat yogurt
1 cup buttermilk
Olive oil or melted butter, for skillet
2 bananas, sliced into ¼-inch slices
Zesty Pumpkin Soup.
Ingredients
1/4 cup butter or margarine
1 cup chopped onions
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 (16-ounce) can solid-pack pumpkin (1 3/4 cups)
1 cup half-and-half
Ingredients
The extra virgin olive oil in this pasta dish is the mainstay of the Mediterranean diet, which is associated with a low risk of heart disease.
2 cups loosely packed cilantro leaves, washed and chopped
6 ounces angel hair pasta
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and minced
2 small chili peppers, seeded, deveined, and minced
12 ounces shelled and deveined shrimp
2 cups frozen small peas
Directions
1. Fill a large pot with water and set on high heat to bring to a boil. Meanwhile, chop the cilantro leaves into small pieces.
Ingredients
2 to 3 pounds chicken pieces, skinned
2 (10 3/4-ounce) cans cream of chicken soup
1 (4-ounce) can mushrooms, drained
1/2 to 1 cup chicken broth
1 envelope dry onion soup mix
Instructions
Place chicken in slow cooker. Combine cream of chicken soup, mushrooms, chicken broth and soup mix; pour over chicken.
Cook on low 5 to 6 hours.
Serving quantity: Serves 4 to 6.
by Sharon C., Lebanon, MO. via: foodrecipe.blog.co.in
The pungent taste of homegrown cherry tomatoes and fresh basil make all the difference in this dish. Skewer the tomatoes together so you can turn them easily on the grill.
2 medium eggplants, cut into ½–inch rounds
2 medium zucchini, quartered lengthwise
1 pound cherry tomatoes
1 red bell pepper, quartered lengthwise
1 medium onion, cut into ½–inch rounds
1/3 cup olive oil
1 cup fresh basil, roughly chopped or torn
1 teaspoon fresh oregano
Salt to taste
Freshly ground pepper
Arugula and Watercress Salad with Citrus Vinaigrette
Watercress and arugula sprout quickly and grow well indoors. Their peppery taste and the mild flavor of fresh young radishes are complemented by the sweetness of orange in this salad?s dressing.
1 bunch arugula, washed and dried, long or thick stems removed
2 cups loosely packed watercress, washed and dried, long or thick stems removed
3 red radishes, trimmed, washed, and thinly sliced (or ½ red onion, thinly sliced; or 1 small bulb fennel, thinly sliced)
½ medium cucumber, washed, peeled, and cut into ½–inch cubes
½ teaspoon orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon sherry vinegar
Pinch of salt
Pinch of freshly ground pepper
1/3 cup olive oil
1 garlic clove, minced
2 teaspoons chives, washed and finely chopped
Melons are effortless to juice: just toss them in with the rind and seeds intact. This drink, spiked with a hint of mint and lime, is a different and healthy way (honeydews are high in vitamin C and potassium) to start the day.
