Beef Tournedos with Gin & Juniper Sauce

Beef Tournedos with Gin & Juniper Sauce...another great healthy recipe !

INGREDIENTS

• 1/2 cup reduced-sodium beef broth
• 2 tablespoons gin
• 2 tablespoons balsamic vinegar
• 2 teaspoons juniper berries, crushed
• 2 4-ounce beef tenderloin steaks, trimmed
• 1 teaspoon canola oil
• 1/2 teaspoon coarsely ground pepper
• Salt

INSTRUCTIONS
1. Combine broth, gin, vinegar and juniper berries in a measuring cup. Set aside.
2. Brush or rub steaks with oil. Press pepper onto the steaks and season with salt. Heat a medium cast-iron or heavy skillet over high heat until nearly smoking. Place steaks in the
heated pan and cook until browned on the outside but still pink inside, 2 to 3 minutes per side. Transfer steaks to a plate and keep warm.
3. Add the reserved broth mixture to the pan and cook over medium heat, stirring to scrape up any brown bits on the bottom of the pan, until reduced slightly, 1 to 2 minutes. Place the steaks on individual plates and spoon the sauce over. The healthy recipe of Beef Tournedos with Gin & Juniper Sauce is ready to serve. Great taste ! Enjoy it with friends !

apple-blueberry-cobbler.

Basic Chicken Sauté

Basic Chicken Sauté...A great healthy recipe ! Nice one...

INGREDIENTS

• 4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed, tenders removed
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1 tablespoon extra-virgin olive oil or canola oil

INSTRUCTIONS
1. Cover chicken with plastic wrap and pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow dish; dredge the chicken (discard any leftover flour).
2. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken until well browned and no longer pink in the center, 4 to 5 minutes per side. The healthy recipe of chicken saute is ready to serve. Enjoy !

baked-apples-with-cherries-and-almonds.

Seafood paella

Seafood paella...another amazing healthy recipes to try !

INGREDIENTS

• 12 mussels
• 1 cup long grain rice
• 300 g green prawns
• 200 g scallops, rinsed and if large cut in half
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 red capsicum, chopped
• 1 green capsicum, chopped
• 1 X 400g can crushed tomatoes
• 1 cup chicken stock
• 1 cup frozen or fresh peas
• pinch cayenne pepper
• Seafood paella

INSTRUCTIONS
1. Scrub the mussel shells and remove the beards. Place into a large pan with ½ cup water. Cover and cook over medium heat for 5 minutes, shaking the pan occasionally. Discard any
mussels which do not open in this time. Peel and devein the prawns, leaving the tails intact.
2. Spray a large nonstick frying pan with oil and heat. Add the prawns and scallops and cook over high heat for about 2 minutes or until the flesh turns white. Remove from the pan and set aside.
3. Add the onion to the pan and cook over medium heat for 3 minutes or until soft. Stir in the garlic and cayenne, then the capsicum and rice, and cook, stirring constantly, for a further 2 minutes.
4. Add the tomatoes, stock and peas and stir through. Bring paella to the boil then reduce the heat to very low and cover tightly. Cook for 20 minutes, or until the rice is just tender and the stock is almost all absorbed.
5. Add the prawns, scallops and mussels to the rice, and very gently stir through. Cover and cook for a further 3 minutes or until the seafood is heated through. Serve immediately. Hmmm...nice taste ! Enjoy this healthy recipe !

Asian Salad with snow peas and cashews

Asian Salad with snow peas and cashews..a nice healthy recipe to try !

INGREDIENTS

• 300 g snow peas or sugar snap peas, washed, topped and tailed
• 150 g snake beans, trimmed and cut into 3cm lengths
• 200 g broccoli, cut into small florets
• 100 g bean sprouts
• 2 small carrots, peeled and cut into thin strips
• 1 teaspoon red wine vinegar
• 1/2 small red onion, finely chopped
• black pepper, freshly ground
• 1 tablespoon cashew nuts
• 2 teaspoons ginger, freshly grated
• 1 tablespoon peanut oil or macadamia nut oil
• 1/2 teaspoon sesame oil
• Nutty Asian salad with snow peas and cashews
• 1 tablespoon lemon or lime juice
• 2 tablespoons lemon or lime, grated or rind

INSTUCTIONS
1. Separately steam, boil or microwave the snow peas (or sugar snap peas), beans, and broccoli until just cooked. Refresh and cool under cold running water, drain and pat dry with paper
towel.
2. In a salad bowl mix vinegar, onion, pepper, cashews, ginger, oils, lemon or lime juice and rind. Gently toss lightly cooked vegetables, bean sprouts and carrots in dressing and serve immediately. The healthy recipe of salad is ready to serve. Great one ! Enjoy !

creamy-fruit-dessert.

Frittata with ham and noodles

Frittata with ham and noodles...another great healthy recipe !

INGREDIENTS

• 170 g Asian noodles
• 4 eggs, beaten
• 2 egg whites, beaten
• 1/2 cup parmesan cheese, (or 50g) grated
• 2 cloves garlic, crushed
• 2 tsp olive oil
• 200 g lean smoked ham, shaved and cut into thin strips
• salt and pepper, for seasoning
• 1/4 cup parsley, finely chopped

INSTRUCTIONS
1. Cook the noodles according to the packet instructions, then drain.
2. Place the eggs, egg whites, parsley, cheese and garlic in a bowl and mix together well. Season with salt and black pepper.
3. Heat the oil in a shallow non-stick 24cm fry pan over a low heat.
4. Arrange the noodles evenly over the base of the fry pan and sprinkle with ham.
5. Pour in the egg mixture, covering evenly and cook for 10 minutes, or until the frittata starts to set around the edges. Remove from heat.
6. Cover the handle of the frypan with foil.
7. Place under a hot grill, and cook for 5 minutes, or until golden and cooked through.
8. Run a knife around the edge to loosen. Turn onto a plate, then place another plate over the top. Hold together and flip. Cut the frittata into approximately15-20 small squares. The healthy recipe is ready to serve. Enjoy the feasts !

sweet-and-spicy-snack-mix.

Swordfish with roasted lemons

Try this amazing grilled Swordfish with roasted lemon...Nice one !

INGREDIENTS

• 2 lemons, quartered, seeds removed
• 1 tablespoon sugar
• 1/4 teaspoon sea salt
• 4 swordfish fillets, each 6 ounces
• 1/2 teaspoon canola oil
• 1/2 teaspoon chopped garlic
• 1/4 cup chopped parsley

Directions

Preheat the oven to 375 F.

In a small bowl, add the lemon wedges, sugar and salt. Toss gently to coat evenly. Place the lemons in a shallow baking dish and cover with aluminum foil. Roast until soft and slightly browned, about 1 hour.

Preheat the broiler (grill). Position the rack 4 inches from the heat source. Lightly coat a baking pan with cooking spray.

Place the swordfish fillets in the prepared baking pan. Brush with canola oil and top with garlic. Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 5 minutes on each side.

Transfer the fish to individual plates. Squeeze 1 roasted lemon over each fillet and sprinkle with parsley. Serve with another roasted lemon wedge on the side.

Try this other great recipe : Beef Vegetable Kebabs

Sweet-potato waffles with blueberry syrup

Ingredients

For the syrup

• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons water, if using fresh berries
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon dark honey
• 3 tablespoons light molasses
• Pinch of ground cloves

• 1/3 cup peeled and diced sweet potato, or 1/4 cup canned pumpkin puree
• 3/4 cup all-purpose (plain) flour
• 1/4 cup whole-wheat (whole-meal) flour
• 1/4 cup cornmeal, preferably stone-ground
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1 cup plain soy milk (soya milk)
• 2 tablespoons olive oil
• 1 egg white

Directions

To make the syrup, in a saucepan, combine the blueberries, water (if using), lemon juice and zest, honey, 1 tablespoon of the molasses, and cloves. Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer until the berries burst and the juices are slightly thickened, about 5 minutes. Frozen berries may take slightly longer to thicken. Set aside and keep warm.

If using sweet potato, bring a small saucepan half full of water to a boil. Add the sweet potato, return to a boil, then reduce the heat to medium-low and simmer until very tender, about 10 minutes. Drain and puree in a food processor or mash with a potato masher until smooth. Set aside. If using pumpkin puree, reserve.

In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon and ginger. In a large bowl, whisk together the soy milk, sweet potato puree, olive oil and the remaining 2 tablespoons molasses. Add the flour mixture and stir just until combined.

Using an electric mixer on high speed, beat the egg white until stiff peaks form. Make sure that the mixing bowl and beaters are spotlessly clean and free of fat. Even a small amount of fat, such as egg yolk or oil, can prevent the egg whites from whipping properly. Once whipped, gently whisk 1/3 of the egg white into the batter to lighten it. Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until incorporated.

Place a baking sheet in the oven and preheat to 225 F. Preheat a waffle iron. Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of the iron. Spread evenly and cook according to the manufacturer's instructions. If the batter thickens, thin with a little soy milk. Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter to make 6 waffles. Serve topped with the syrup. Great taste !

Try this other great recipe : Apple Fennel Slaw