Log in

No account? Create an account
Healthy Recipes' Journal
[Most Recent Entries] [Calendar View] [Friends]

Below are the 20 most recent journal entries recorded in Healthy Recipes' LiveJournal:

Sunday, July 20th, 2008
8:58 pm
Glazed Chicken
Just made this tonight. Yum.

3 Boneless skinless chicken breasts

3 ripe mangoes diced
3 Tbsp. Soy Sauce
1 Tbsp. Mirin
2 Tbsp. honey
1 1/2 tsp. Powdered Ginger
Lime juice to taste
Red Pepper Flakes (optional)

Puree mango in food processor, add in ingredients, tasting as you go until you get an intensely flavored marinade. Save 1 c. for basting later.

Marinate breasts 2-3 hours. Pull breasts out of marinade. Grill broil or bake until ALMOST done. Slice breasts halfway through and baste with reserved marinade, letting it cook for 3 minutes, turning, baste, cook, turn, baste, cook, until breasts are done.

Serve with coconut rice or other side of choice.

We really loved this. It was incredibly tasty.
Thursday, June 19th, 2008
4:21 pm
Slow cookers!

I'm putting out a call. Slow cooker recipes desired. Ideally somewhat healthy, and lots of tasty! Tell me all about them!

Current Mood: creative
Tuesday, May 20th, 2008
11:57 am

Chickpea Bulgar Salad
Originally uploaded by Rianwyn
This was very much a this-is-what-I-have-on-hand dinner, but I'll make it into a recipe with approx. amounts that I used. This is overwhelmingly tweakable. Also consider that this is seriously lacking something green... the ramp greens would have been nice, but they were looking pretty hard up last night, so I pitched them. Spring green onions, maybe?

For two servings
3/4 c medium bulgar wheat
3/4 c boiling water
4 ramps (bulbs only)
2 cloves garlic
8 oz whole mushrooms
1/2 can chickpeas
2 roma/plum tomatoes
Juice of one lemon
'glug' of olive oil
salt to taste

Start water a'boilin.
Throw mushrooms, garlic, and ramp bulbs in the toaster oven and start broiling, keeping your eye to prevent the garlic burning. I did this dry, but you could easily toss with a bit of olive oil.

Seed the tomatoes, and add the seeds to the dry bulgar wheat. Stir to combine so it's sort of pastey. Add the boiling water, cover with plastic wrap. Take the veggies out of the oven to cool.

Walk down the hill to the store to pick up packing tape for your big move. Think about getting some gelato, but decide against it since it's more fun to share with someone. Walk back home. (This takes about 30 minutes.)

By now the bulgar should have absorbed all the water. Add to the bowl chickpeas (rinsed and drained), diced tomatoes, halved mushrooms, chopped ramps, and minced garlic. Pour on the lemon juice. Stir, stir, stir. Let sit for about 5 minutes for the acid to soak in.

Pour on the glug of olive oil. Add some salt. Stir, stir, stir. Taste. Add more salt. Wait five more minutes for the lemon to balance out some. Taste.

Eat the whole thing, even though it's enough for 2 people. (Just kidding... but I was so close! I wanted to, but needed lunch today.)
Sunday, May 11th, 2008
4:59 pm
Yeasted Waffles
These are incredibly tasty, can be made with skim milk, and seriously DON'T need any butter to make them tasty...

1 3/4 cups whole milk , or low-fat milk, or skim milk
8 tablespoons unsalted butter , cut into 8 pieces
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon granulated sugar
1 teaspoon table salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract

1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.

2. Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about ½ cup for 7-inch round iron and about 1 cup for 9-inch square iron). The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes.
Wednesday, February 6th, 2008
1:39 pm
Good food for the afternoon
1 - container butternut squash soup (pacific)
2 Tblsps peanut butter
sour cream or greek yogurt (I use Breakstone for Gluten Free Sour Cream or Fage yogurt)
1 - cup water or chicken broth.

heat butternut soup throuhgly, add water/chicken stock, mix in peanut butter, let simmer letting the added water simmer off a bit.  The water was added to assist in getting the peanut butter to mix in.
Ladle into a bowl for serving and place a dollup of sour cream or greek yogurt ontop.

cross posted to celiac forum and personal journal

Current Mood: refreshed
Sunday, September 23rd, 2007
8:18 pm
Ginger Pork Chops with Spinach Salad

1 tablespoon olive oil
4 boneless pork loin chops
salt and pepper
2 tablespoons fresh grated ginger

1 pint strawberries sliced
6 ounces frozen lemonade concentrate
2 teaspoons ground ginger
3/4 cup water

6 ounce bag baby spinach
2 ounces goat cheese 
balsamic vinegar and olive oil to drizzle

Heat olive oil over medium high heat.
Rub both sides of each pork chop with salt, pepper, and fresh ginger.  Place in skillet and cover to cook for about 10 minutes on each side.
Transfer to plate and keep warm once browned through.

Set aside 1 cup of the strawberries for the salad.  
Add remaining berries,lemonade concentrate,  ginger, and water to pan,  Stir and wait for it to boil over high heat.
Scrape remaining pork bits from bottom of pan and continually crush berries as they warm until sauce thickens and reduces.
Use to top pork chops.

Toss together salad of spinach, goat cheese and strawberries.
Drizzle with balsamic vinegar and olive oil to taste.

(I used the left over lemonade and remaining strawberries to make strawberry lemonade as well.)

7:57 pm
Lemon Sage Crock Pot Turkey
A surprisingly easy but flavorful recipe. The perfect thing to throw in to cook in the morning and eat the minute you get home from work (believe me it smells so good you won't be able to wait longer than that to eat it.)

cooking spray
5 tablespoons softened butter
1 lemon juiced
2 small shallots finely diced
1 tablespoon parsley

2 pounds Yukon gold potatoes sliced into 1/2 inch thick pieces
salt and pepper
3 carrots sliced 1/2 inch thick

1 turkey breast (about 3 pounds)
3 fresh sage leaves

Spray entire inside of crock pot with cooking spray. (This saves you a lot of time in clean up.)
In small bowl mash butter, half of lemon juice, shallots, and parsley until mixed.
Spread about 2 tablespoons of butter mixture on bottom of crock pot.
Arrange potatoes on top of butter then season with salt and pepper.
Layer on carrots and sprinkle with salt and pepper.
Gently loosen the skin from the turkey breast using your fingers.
Spread remaining butter mixture and the fresh sage leaves under the skin using your fingers.
Place the breast with skin side up in crock pot, season with salt and pepper and the remaining lemon juice.
Cover and cook on high until thickest part of breast registers as 170 degrees (about 4 hours or 6 to 8 hours on low.) 
Wednesday, September 12th, 2007
10:06 am
I made spelt chocolate chip cookies last night.

Well. Spelt and buckwheat, due to the lack of enough spelt flour. I recommend having enough spelt flour.

1 cup/250mL - Butter
1 cup/250mL - Brown Sugar
2 Eggs
1 ½ tsp/7mL - Vanilla
3 cups/750mL - NUNWEILER'S Organic Whole Grain Spelt Flour
1 tsp/5mL - Baking Powder
½ tsp/2mL - Baking Soda
½ tsp/2mL - Salt
1 cup/250mL - Semi-Sweet Chocolate Chips

Preheat oven to 350'F(180C). Grease 12 x 15" (30 x 38cm) cookie sheets.

In a large mixing bowl, cream softened butter. Add sugar gradually and cream well. Add eggs, one at a time, beating well after each addition. Add vanilla to egg mixture. Stir to combine.

Spool flour into measuring cup, level off and place in small mixing bowl. Add baking powder, baking soda and salt.
Stir to combine well. Add flour to creamed mixture. Add cooled raisins and then chocolate chips to flour mixture.

Drop by teaspoonful onto prepared cookie sheet. Bake 12 - 15 min. or until lightly browned. Cool 2 min. on cookie sheet. Remove from pan and cool completely on rack.

It was tasty, though the added buckwheat (that I DIDN'T include in the recipe) caused an almost sandiness that I didn't really like.
8:20 am
Mmm... food
Dinner last night was crazy good. Turkey Meatloaf with a mushroom-wine reduction. it's got probably half the calories than its beef and full cream counterparts. I'd guess about 6 to 800 calories for two slices and about half the sauce the recipe makes below.

  • 2lbs ground turkey.
  • half of a medium onion, chopped
  • 2 cloves garlic
  • 1 egg
  • 3-ish ounces bread crumbs
  • 8 ounces mozzarella cheese, grated
  • 6ish ounces pesto.
  • 2 tbl savory
  • Salt and pepper
  • 4 slices bacon (turkey or pork)

Preheat oven to 375. Sweat onion and garlic until translucent.

Add turkey, onions, garlic, savory, bread crumbs, egg to large mixing bowl. Mix like crazy. Add goodly amounts salt and pepper.

Flatten turkey goo into a rectangular shape onto a plastic cutting board. Spread pesto over goo and sprinkle with about half the mozzarella. Roll up and put into loaf pan. Cover top with slices of bacon (long ways).

Put into oven for 50 minutes. After 50minutes, add remaining mozarella to top of loaf, turn heat up to 400 and cook until internal temperature hits 165. Remove from oven and let rest 10 minutes.

  • 8 to 10 fld oz (little more than one glass) nice semi-sweet white wine.
  • 3/4 c sour cream.
  • 1/2 c plain yogurt
  • Three sprigs fresh rosemary.
  • 2 cups minced mushroom of choice (I used portabella).
  • Olive oil.

Heat oil in large saucier over medium heat.. Add mushrooms and cook until they give up their juice.

Add remaining ingredients, stir well to combine. Simmer over low heat for 45 minutes. I recommend tasting regularly after 30 minutes and adding extra seasoning as needed.
Monday, August 27th, 2007
11:52 am
Healthy(er) Green Bean Casserole.

.75 lbs green beans
1 qt plain yogurt.
1 pt sour cream
.5 lb slices mushrooms (any)
3 strips turkey bacon
Goat cheddar

pre-heat oven to 400.

Boil green beans until emerald green. Strain and set aside.

Sautee mushrooms until they give up teir juice. Set aside.

In a mixing bowl add yogurt and sour cream. Season to taste. I used onion powder, garlic salt, pepper, oregano, thyme and a touch of parsley.

Add beans and shrooms to yogurt mix. Toss to coat and dump into conveniently sized baking dish. Crumble three cheeses and bacon top to evenly coat - use more mozzarella for a better crust color. bake until crust is golden brown - about 15 minutes.

Monday, August 6th, 2007
1:29 pm
roasted roots
In an oiled baking pan, add:
sliced like apples:
  sweet potatoes
  white potatoes

  fresh fennel
  parsley or other herbs 

a sprinkle of, to taste (mix & match):

Add more oil over the top and a splash of water -- not too much water though. Cover with foil, and bake at 400 F for 45 min or more; the potatoes will cook faster than the beets. Test with a fork. If you want it to get done faster, microwave the sliced beets with a splash of water for a few minutes (6?) first.

Serve with a chunk of cheddar and a piece of toast, or over brown rice, or with a big green salad. Or add a dash of vinegar and serve it cold.
Sunday, August 5th, 2007
9:42 pm
Pesto Vegetable Pasta with Chicken
Hey folks! I made a dinner tonight that was pretty darn tasty.

Soy Angel Hair Pasta (one serving per person, which was half of my box for 2)
A medium sized head of broccoli
1/4 a large onion
1 juicy lime
1 chicken breast cubed
2 Tbsp EVOO
4 Tbsp Pesto

blanch the broccoli by putting it in boiling water then bringing it back up to a boil. Strain and run cold water over the top to stop the cooking. Set aside with sliced onion (in whatever shapes you want, cubes, slices, rounds, whatever).

Cook Pasta in boiling lightly salted water to al dente, and drain. Set aside in a bowl and pour 1 tbsp olive oil over to keep it from sticking together.

Sautee broccoli and onions in 1/2 tbsp evoo, adding juice from half a lime halfway through. Take out broccoli when it starts getting brown on edges, and cook remaining onions until soft. Set aside.

add remaining evoo and chicken, and then juice of other half of lime over the top. cook the chicken cubes through.

Add chicken to veggies and mix with 2 Tbsp Pesto. Add 2 Tbsp Pesto to pasta, making sure to coat it as much as possible.

Combine all ingredients and serve. Salt and pepper to taste, and if you want grate some goat cheddar over top.

Thursday, August 2nd, 2007
6:47 pm
So, I had a crazy idea at work today.

Blueberry Pesto.
2 cups basil leaves.
2 cloves walnuts
.5 cup walnuts or pinenuts
.75 pt blueberries.
1.5 tbl sugar.
Fat pinch of salt.
Roughly 2/3 cup olive oil.

Set oven to 270 degrees. Spread nuts on pan and toast for 45 minutes (check frequently if using pinenuts.)

Reserve oil.

Add everything else to blender. Blend on slow. Slowly add oil until desired consistency.

I did very rough estimates of all these ingredients. i lightly stuffed my 2 c liquid measure with basil from the garden. It was about a fist full of walnuts and a little less than .75 pt of berries. I think more blueberries would be pretty darn good, actually. The sugar helps emphasize the berries because the basil is pretty strong.

Note that it does turn an unfortunate brown-blue color but throw it over chicken or tofu and you won't care. It could be much pretties with more blueberries though. :)
Friday, July 27th, 2007
8:43 am
Green Summer Soup - great for CSA box leftovers
Start by sauteeing onion and garlic in a dash of olive oil, medium heat, in a large soup pot.

While the onion cooks, dice the potatoes. Add them with salt, pepper, sage, other herbs. Also tougher vegetables such as sliced carrots, beet root*, broccoli. Add a cup or so of water.

(*will turn soup more red or brown)

Chop the greens: beet greens, kale, bok choy, chard. Add them to the pot, and enough water to cover.

Toward the end of cooking (when the potatoes and tough greens are nearly done), add more tender vegetables: summer squash, zucchini, etc.

We added about 2 cups of skim milk and pureed it in the blender. We found it to be too thin, so we added a couple more potatoes that we cooked quickly in the microwave. I would also find it fine without the milk, and personally I like to have some recognizable chunks of veggies as well (I'd puree about 1/2).

Garnish with fresh herbs (parsley, basil), a dollop of yogurt (if you didn't put in milk before). A puree of cooked carrot drizzled on the top would be elegant.

Serve with crusty bread.
Tuesday, July 24th, 2007
2:20 pm
Firecracker Chicken
It sounds weird but its surprisingly good. And there are enough flavors going on the homemade bbq sauce that you can take out the parts you don't like, up the cayenne to make it spicy or cut down on the oil and its still just as good.

3 tablespoons oil
2 finely chopped cloves garlic
1/4 cup paprika
1 cup water
2/3 cup ketchup
1/4 cup lemon juice (2 lemons)
2 tablespoons frozen orange juice concentrate
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 pinches cayenne pepper
2 chicken breasts

Preheat grill or grill pan to medium low.
Place oil in saucepan over medium heat. Stir in garlic and cook one minute.
Stir in paprika cook one more minute.
Add water, ketchup. lemon juice, orange juice concentrate, brown sugar, Worcestershire sauce, mustard, and cayenne.
Season with salt and pepper. Simmer for about 10 minutes until sauce thickens.
Coat chicken breasts with oil and grill 3 minutes each side.
Brush on sauce and grill until cooked through.
Serve with remaining sauce as garnish at table.

(I usually just toss the sauce in a pan and throw in chicken breasts to cook them through, they stay tender and sauce infuses into meat better.)
2:14 pm
Guacamole Dressing
Look lady_fox a yummy dressing with no vinegar!

1 ripe avocado
1/4 chopped small onion
1 peeled garlic clove
2 lemons juiced
1 seeded jalapeno (optional)
1 tablespoon cilantro leaves
1/3 cup olive oil

Spoon avocado flesh into blender/food processor with onion, garlic, lemon juice, jalapeno, and cilantro.
Turn on food processor and stream in olive oil until smooth.
Season with salt and pepper.
Monday, July 23rd, 2007
5:28 pm
Hi folks!
Thanks for letting me know about this community. Here are some fast, easy and healthy recipes.

Red cabbage slaw
Chop up some fresh organic red cabbage, place in bowl. Add a splash of olive oil, a dollop of spicy mustard, some basalmic and/or red wine vinegar, salt and pepper. Other herbs and spices if you wish (basil, sage, tarragon...). Throw in some chopped chives, garlic greens or green onion if you want it hotter. Marinate in fridge for 30 minutes. Eat!

Grilled green beans
In a piece of tin foil, add washed & wet whole trimmed green beans, a dash of olive oil, a few leaves of fresh sage, salt. Wrap up, throw on the grill!
5:04 pm
Greek Salad and Cucumber Dressing
Looks like a lot of steps and hard work but its easy and worth it for a good filling vegetarian meal. Can easily switch out for veggies you like better and make healthier by skipping all the extra toppings.

4 pita bread rounds
1 teaspoon paprika
1 teaspoon thyme
1/2 teaspoon oregano
pinch cinnamon

4 sliced tomatoes
1 cucumber thinly sliced
1 small red onion thinly sliced
4 celery ribs thinly sliced
1 pepper (color of your choice) thinly sliced

1 cup plain yogurt
2 teaspoons cumin
1 clove garlic peeled
1 lemon juiced
1 teaspoon Tabasco sauce
1/4 cup olive oil

(all optional add ons)
3/4 pound crumbled feta
8 pepperoncini peppers
1 cup Calamata olives
8 store bought stuffed grape leaves

Preheat oven to 400 degrees.
In small bowl mix paprika, thyme, oregano and cinnamon.
Sprinkle spices over pitas. Place bread on over rack and toast until crisp, about 5 minutes.
Remove from oven and tear into fourths for later.

On large serving platter or divided into bowls combine tomatoes, half of cucumber, onion, celery, and bell pepper.
Toss together and season with salt and pepper.

In food processor/blender add other half of cucumber, yogurt, cumin, garlic, lemon juice, Tabasco and dash salt.
Pulse ingredients together. Then add stream of olive oil until smooth.

Arrange pita crisps on salad then drizzle with dressing.
Finish off with feta, pepperoncini and olives.
Serve stuffed grape leaves on side.
2:17 pm
Spinach Goat Cheese Pizza
Perhaps not the healthiest recipe but its easy and a decent pizza alternative for people not doing dairy.

14 ounce can of pizza crust/or make your own
1/2 cup grated Parmesan or other aged cheese
6 ounce bag baby spinach
3 chopped plum tomatoes
4 ounces crumbled goat cheese

Preheat oven to 400 degrees.
Spread dough on baking sheet. Sprinkle with olive oil and Parmesan.
Bake for 8 minutes.
Toss spinach with a little olive oil.
Top crust with spinach, tomatoes, and goat cheese.
Bake 15 minutes more.
Sunday, July 22nd, 2007
10:52 pm
Welcome everyone! We're here to share recipes... and I unfortunately don't have one today. However, I'm going to give you all a tip, so it counts!

Have someone who's allergic to, or for whatever reason, can't eat wheat (But can eat gluten)? Substitute Spelt Flour 1 to 1 for all-purpose flour. But then reduce the liquid by 1/4. It tastes very similar to whole wheat, and it's good for you too!

Enjoy, folks!
About LiveJournal.com