Diet Recipes, Healthy Recipes, Healthy Cooking » Relish Tray

Stuffed Mushrooms Recipe

admin — Tue, 06 Jul 2010 08:35:13 +0000

“Get a bit of excitement with your guest once they tried this scrumptious appetizer! Enjoy!”

INGREDIENTS

40-50 small mushrooms
1/2 cup goat cheese, crumbled
1/2 cup chopped walnuts
2 garlic cloves, minced
1/4 teaspoon thyme
1 cup soft bread crumbs
2 tablespoons chopped fresh parsley
2-4 tablespoons non-fat milk

DIRECTIONS

Preheat oven to 400.
Trim the stems of the mushrooms.
Chop the stems and place in a bowl.
Add cheese, walnuts, garlic, thyme, bread crumbs, parsley and enough milk to moisten. Mix well.
Place mushrooms in a large shallow dish.
Place a spoonful of mixture on each mushroom.
Bake for 8-10 minutes or until tender.

Pumpkin Spice Bars Recipe

admin — Fri, 12 Mar 2010 09:08:52 +0000

“It’s a delightful dessert and as a snack as well!”

INGREDIENTS

1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 cups brown sugar, firmly packed
2 tsp. baking powder
1 tsp. baking soda
1 tsp.ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt
1/2 cup canola oil
1/2 cup apple juice
1 – 16 ounce can pumpkin
2 eggs

Frosting:

1 ½ cups powdered sugar
2 tbsp. margarine, non-saturated fat
1/2 tsp. vanilla extract
2 to 3 tbsp. plain non fat yogurt

DIRECTIONS

Preheat the oven to 350 degrees F.
Spray a 15 x 10 x 1 inch pan with cooking oil spray and flour.
Beat all bar ingredients at low speed until moistened in a large mixing bowl.
Beat for 2 minutes at medium speed.
Spread in prepared pan.
Bake at 350 degrees F. for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool completely.
Combine all frosting ingredients in medium bowl, adding enough yogurt for desired spreading consistency; beat until smooth.
Frost cooled bars; sprinkle with nutmeg, if desired.
Refrigerate to set frosting.
Cut into 48 bars.

Sweet Ginger Pickled Vegetables Recipe

admin — Thu, 25 Feb 2010 07:17:44 +0000

“This recipe is extremely good that truly satisfies your appetite.”

INGREDIENTS

1/2 pound 2- to 3-inch pickling cucumbers
1 tsp. pickling salt
1/2 cup peeled, thin-sliced fresh ginger
2 small dried chile peppers
1 1/2 cups rice vinegar
1 1/2 cups water
3/4 cup sugar
2 cups diagonal carrot slices (1/2 inch thick)
1 large bell pepper, cut into 1-inch squares
1 large sweet onion, cut into 1-inch chunks

DIRECTIONS

Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end.
Toss the cucumbers with 1/2 teaspoon salt in a bowl.
Let the cucumbers stand for 1 to 2 hours.
In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt.
Remove the pot from the heat, and add the carrots. Let the mixture cool.
Drain and rinse the cucumbers, and drain them again.
Add the cucumbers, pepper, and onion to the saucepan.
Mix well and then transfer the vegetables and liquid to a 2-quart jar.
Cover the jar with a non-reactive cap, and refrigerate it.
Note: The pickles will be ready to eat after about 3 days.
Keep refrigerated they will last at least 2 months.

Pickled Carrot Sticks Recipe

admin — Thu, 25 Feb 2010 07:16:24 +0000

“It’s a recipe with a fantastic to munch on!”

INGREDIENTS

1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tbsp. dill seeds
1 1/2 tbsp. salt

DIRECTIONS

Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking.
Transfer carrots to a heatproof bowl.
Bring the remaining ingredients to a boil in a saucepan, then reduce heat and simmer for 2 minutes.
Pour pickling liquid over carrots and cool, uncovered.
Chill carrots, covered, at least 1 day for flavors to develop.

Sweet Refrigerator Dill Pickles Recipe

admin — Thu, 25 Feb 2010 07:11:38 +0000

“It’s a recipe which give you a lasting taste.”

INGREDIENTS

1 small sweet onion (such as Vidalia or Maui), thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
1 large bunch dill, coarsely chopped (stems included)
1 tbsp. yellow mustard seeds
2 tsp. whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tbsp. coarse kosher salt
2 tsp. dill seeds

DIRECTIONS

Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
Crush mustard seeds and peppercorns together by using mortar and pestle or reseal able plastic bag and mallet.
Place crushed spices in medium saucepan.
Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds.
Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
Ladle mixture evenly over cucumbers.
Leave jars uncovered and chill 24 hours.
Cover glass pickle jars tightly with lids.
Option: It can be made 1 week ahead.
Just keep refrigerated.

Pickled Beets Recipe

admin — Thu, 25 Feb 2010 07:09:05 +0000

“It’s a recipe with full of perfect spices.”

INGREDIENTS

1 cup cider vinegar
1/2 cup water
1/2 cup sugar
1/8 tsp. pickling spice
1/4 tsp. mustard seeds
1/4 onion, halved
1 small bay leaf
3/4 tsp. whole black peppercorns
1/4 bunch fresh dill
1 pound beets, without tops

DIRECTIONS

Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved.
Cover and simmer 30 minutes.
Cool marinade, then chill, covered, 1 day to allow flavors to develop.
Pour through a fine sieve into a bowl.
Cook beets in a saucepan of boiling salted water until tender for 1 to 1 1/4 hours.
Drain and cool. Slip off skins and cut into 1/2-inch pieces.
Stir together beets and marinade, then marinate, covered and chilled, 1 day.

Pickled Red Onion Recipe

admin — Thu, 25 Feb 2010 07:05:44 +0000

“This appetizer recipe is best served with any roasted, grilled or baked meat or poultry.”

INGREDIENTS

1 large red onion, sliced into 1/4-inch rounds
1 1/2 tsp. kosher salt
3/4 cup red wine vinegar
2 1/2 tbsp. sugar
1/2 tsp. freshly ground black pepper

DIRECTIONS

Separate the onion rings and put in a large bowl.
Sprinkle with the salt, tossing to distribute it evenly. Let stand for 30 minutes.
Rinse the onions and drain well.
Lay the rings between paper towels and pat them dry.
Put the onions in a bowl.
Whisk the vinegar together with sugar, and pepper in a small bowl.
Pour over the onions, toss and marinate for 1 hour.
Serve, or refrigerate until ready to use. (This will keep for 1 day.)

Chicken Spring Rolls Recipe

admin — Thu, 25 Feb 2010 07:03:43 +0000

“This recipe served as light lunch.”

INGREDIENTS

2 pounds boneless skinless chicken breast halves
2 tbsp. minced fresh ginger root
2 tbsp. fresh jalapeno, minced
1/2 cup peeled and thinly-julienned seedless cucumber
1/4 cup thinly julienned carrot (optional)
1/4 cup minced fresh Thai basil leaves
1/4 cup minced fresh mint leaves
1/4 cup minced fresh cilantro leaves
1 1/2 tablespoons minced lemon grass
1/2 cup ground peanuts
1/4 cup fish sauce
3 tbsp. lime juice
2 tsp. white sugar
1 tbsp. sesame oil
1 tbsp. peanut oil
16 rice paper wrappers
16 leaves red leaf lettuce

DIRECTIONS

Bring a large pot of lightly-salted water to a boil.
Season the chicken with salt and cook in the boiling water until no longer pink in the center for 7 to 10 minutes.
Transfer to a large platter and allow cooling completely in refrigerator.
Shred into small pieces once cooled.
Combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass, and peanuts in a large mixing bowl; toss until evenly distributed.
Whisk the fish sauce together with lime juice, sugar, sesame oil, and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.
Fill a shallow pan with hot water.
Dip the rice paper wrappers in the hot water until soft one at a time.
Spread the rice paper onto a clean, flat surface.
Place 1 leaf of lettuce into the center of a sheet of rice paper; spread about 1/3 cup of the chicken mixture onto the lettuce leaf.

Cilantro Lime Shrimp Recipe

admin — Thu, 25 Feb 2010 07:01:38 +0000

“It’s a delightful salad with a fresh vegetable crudités.”

INGREDIENTS

1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/2 cup fresh cilantro sprigs, washed well, spun dry, and chopped fine
4 tbsp. olive oil
1 tbsp. light soy sauce
1/2 tsp. dried hot red pepper flakes
1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and deveined
Garnish: fresh cilantro sprigs

DIRECTIONS

Whisk the lime juice together with marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste in a measuring cup.
Reserve 1/3 cup mixture in a small bowl or ramekin for dipping.
In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp for 45 minutes.
Drain shrimp and lightly pat dry between paper towels.
In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

Pepper Flake Garlic Shrimp Recipe

admin — Thu, 25 Feb 2010 06:58:44 +0000

“This salad is greatly served with fresh cut lemon wedges.”

INGREDIENTS

2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined, leaving tail
and first segment of shell intact
10 large garlic cloves, thinly sliced
1/4 tsp. dried hot red pepper flakes
1/2 tsp. fine kosher salt
1/4 cup extra-virgin olive oil
1 tbsp. fresh lemon juice
Lemon wedges

DIRECTIONS

Pat shrimp dry; cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat.
Stirring occasionally until garlic is pale golden for 4 to 5 minutes.
Increase heat to moderately high, and then add shrimp and sauté, turning occasionally, until shrimp are just cooked through for 3 to 4 minutes.
Remove from heat and stir in lemon juice, then transfer to a serving bowl.
Serve warm or at room temperature.