Recipes Today

Thanksgiving Recipes Marinated Venison Goulash With Red Cabbage and Potatoes

noreply@blogger.com (Unknown) — Thu, 17 Nov 2011 12:39:00 -0800

Thanksgiving Recipes Marinated Venison Goulash With Red Cabbage and Potatoes.
Ingredients for 4 servings:

2 red onions

2 garlic cloves

4 black peppercorns

1 teaspoon ground cinnamon

2 bay leaves

200 ml red grape juice

5 tablespoons oil

1 kg venison goulash (pre-order at the butcher)

Salt

Pepper

2 tablespoons tomato paste

500 ml game stock (glass)

200 ml of classic vegetable stock (homemade or purchased)

4 carrots (about 400g)

150 g mushrooms rose

100 g mushrooms

1 sprig of thyme

800 g waxy potatoes

300 g Brussels sprouts (or 200 g frozen brussels sprouts)

2 shallots

Nutmeg

1 bunch flat-leaf parsley

KITCHEN APPLIANCES
Cutting board, large knife, small knife, nutmeg grater, mortar, large bowl, spoon, measuring cups, spoons, paper towels, plastic wrap, roasting pan with lid, wooden spoon, colander, potato peeler, brush, large frying pan, spatula, medium-sized pot

PREPARATION STEPS

Peel onions and cut into quarters

Peel garlic and cut into slices.

Pepper in a mortar and coarsely into a bowl. Add onions, garlic, cinnamon, bay leaves, grape juice and 2 tablespoons oil and stir into a marinade.

Deer stew, rinse, pat dry well around with paper towels and toss with the marinade. Cover with plastic wrap and (marinate) draw at least 2 hours in refrigerator.

Take the meat from the marinade, drain, pat dry and leave.

1 tablespoon oil in a roasting pan and roast venison goulash over high heat to brown all around. Season with salt and pepper. Tomato paste and briefly fry with.

Add the marinade through a sieve, pour game stock. Simmer the stew, covered over medium heat 70 minutes, can pass it by and by 150 ml vegetable stock.

Meanwhile, wash the carrots, clean, peel, halve lengthwise and cut into pieces. Give to the stew and simmer for another 50-60 minutes covered leave.

Meanwhile, clean and porcini mushrooms and chop finely. Heat a large frying 1 tablespoon oil. Sauté mushrooms, season with salt and pepper. About 15 minutes before end of cooking to give goulash and mitsch tumors.

Wash and shake dry thyme. Wash and peel potatoes and cook with the thyme in a pot of salted water for about 25 minutes. Clean and wash sprouts.

Peel the shallots, chop finely and fry in a pan in the remaining oil. Add Brussels sprouts and sauté for 2-3 minutes. Something to rub directly nutmeg, salt and pepper. Stir in remaining broth and cook about 5 minutes.

Wash and dry parsley, shake, pluck and chop the leaves. Drain the potatoes, remove the thyme branch.

Deer stew with salt and pepper and stir in the parsley. Serve with potatoes and brussels sprouts.

ADDITIONAL TIP
Buy It enables small, fine head sprouts so they cook evenly and not too long. It should only be halved Brussels sprouts big heads, or quarters you best.

WHY THIS FOOD IS HEALTHY
Except lean Elk meat is characterized by its from typical wild taste, especially the fact that there is less fat, cholesterol and
Calories than some beef stew. Of iron, it is just as rich!

FOOD CHECK 1 serving contains

23 g fat

saturated fat 5.6 g

Protein 82 g

13.5 g of dietary fiber

0 g of added sugar

704 calories

STILL A LITTLE SMARTER
Who can wait a little, puts the deer stew ideally overnight in the marinade: The longer it can pull, the more delicate and aromatic it is. Incidentally, you can also take frozen venison goulash, but then comes to the thawing yet! Get The Recipes Today!

Thanksgiving Mashed Potatoes Recipes

noreply@blogger.com (Unknown) — Thu, 17 Nov 2011 12:24:00 -0800

Thanksgiving Mashed Potatoes Recipes. This makes mashed potato recipe is ideal for before the holidays and special occasions when you hot, creamy mashed potatoes want, but you do not want to have to see over the stove. Familiarize yourself with these before mashed potatoes recipe, add a little more cream than usual on the mashed potatoes (it is absorbed into the re-heating). And the mashed potatoes can be reheated either in the slow cooker or the oven. The end result is really hot and creamy mashed potatoes, as if you made them and served them right away.

Preparation time: 15 minutes, Cooking time: 30 minutes, Total time: 45 minutes, Yield: 10-12 servings, mashed potatoes

Ingredients:

$5 Yukon Gold potatoes, peeled and in 1-inch pieces

1 tsp. kosher salt

1 / 2 tsp. freshly ground black pepper

1 / 2 cup butter

8 ounces cream cheese

1-1/2 cups milk or cream

Great Idea!, Member JeanBow
I'm definitely easier with this recipe this year for the big Thanksgiving feast me. These are easy, tasty, and the fact that it can be done before, ... well ... what more can I say? Get The Recipes Today!

Strawberry Rhubarb Jelly Dessert With Honey and Milk Foam

noreply@blogger.com (Unknown) — Tue, 8 Nov 2011 16:42:00 -0800

Strawberry Rhubarb Jelly Dessert With Honey and Milk Foam. Preparation time: 45 minutes, finished in 4 hrs 45 mins • 172 calories.

Ingredients for 6 servings:

6 sheets of red gelatin

600 ml rhubarb juice

125 g of cane sugar

200 g rhubarb

400 g strawberries

1 vanilla pod

100 ml milk (1.5% fat)

1 tablespoon honey

Lemon (to taste)

KITCHEN APPLIANCES
Pot, small pot, bowl, small bowl, measuring cup, cutting board, large knife, small knife, spoon, wooden spoon, whisk, 4 glasses (300 ml)

PREPARATION STEPS

5 gelatine leaves in cold water for 10 minutes to soften. Meanwhile 500 ml rhubarb juice with 75 grams of sugar in a saucepan.

Remove from the heat. Gelatine and dissolve with stirring in the hot liquid. Cool at room temperature.

Meanwhile, the remaining leaf gelatin also soak in cold water.

Wash and clean the rhubarb and cut into 1 cm wide pieces.

Remaining rhubarb juice and remaining sugar in another pan boil. Rhubarb in the pot and cook over medium heat, soft, stirring frequently, about 7-8 minutes.

Remove the pan from the stove, gelatine and dissolve with stirring in the hot sauce. Pour into 4 glasses (300 ml) and let cool. Meanwhile, wash strawberries, clean, and quarter to distribute the sauce.

The jars for 30 minutes to cool. Then the cooled rhubarb juice and pour over the strawberries. Place glasses back in the fridge and the juice in about 4 hours completely solid (gel) can.

Just before serving, halve.

vanilla bean lengthwise, scrape out the marrow with the milk and heat it to about 60 degrees. Remove from heat, with honey sweet and frothy with a milk frother or whisk. Distribute the foam on the dessert and garnish as desired with lemon balm.

WHY THIS FOOD IS HEALTHY
Sweet strawberries and tart rhubarb - a delicious combination that delivers a lot of vitamin C and therefore already covers half the daily requirement. On top of that is fat at nil because the milk contains only a bit of it.

FOOD CHECK 1 serving contains

Fat 1 g

saturated fatty acids 0.2 g

Protein 3 g

Dietary fiber 2 g

22 g of added sugar

172 calories

STILL A LITTLE SMARTER
Who wants to save sugar, half of them replaced by a liquid sweetener.

Christmas Raspberry Muffins With Ginger And Vanilla Cream

noreply@blogger.com (Unknown) — Tue, 8 Nov 2011 16:03:00 -0800

Raspberry Muffins with ginger and vanilla cream. Preparation time: 30 minutes, finished in 1 hr 25 mins • 167 calories.

Ingredients for 12 pieces:

20 g of candied ginger

180 g wholemeal wheat flour

2 teaspoons cream of tartar baking powder

80 grams of cane sugar

1 pinch of salt

80 g yogurt butter (warm room)

125 ml mineral water

2 eggs

250 g raspberries

250 g sour cream puncture resistance (10% fat)

1½ tsp carob flour

1 teaspoon bourbon vanilla sugar

liquid sweetener (to taste)

KITCHEN APPLIANCES
Cutting board, large knife, spoon, mixing bowl, wooden spoon, measuring cup, hand mixer, muffin tin (12 wells), 12 paper muffin cups, spoons, cake rack, bowl, whisk, kitchen scales

PREPARATION STEPS

Chop the ginger finely. With wholemeal flour, baking powder, brown sugar and 1 pinch of salt in a bowl, mix thoroughly.

Add the yogurt butter, water and eggs. All the whorls with a hand blender to a smooth batter mix.

Picked raspberries. A muffin tin (12 wells) with paper cases interpret. Pour half of the dough, put in 2 each raspberries and cover with remaining batter. Muffin tin, place on oven rack. Bake in preheated oven on the middle rack at 200° C (fan 180° C, gas mark 3) approximately 20 minutes.

Remove the muffin tin and let cool about 5 minutes. Then put the muffins in paper cases on a wire rack or inverted oven rack and cool completely in about 40 minutes.

Sour cream until smooth with carob flour and vanilla sugar in a bowl and season to taste with artificial sweetener. Sour cream spread on the muffins and put out the remaining raspberries.

WHY THIS FOOD IS HEALTHY
Wholemeal flour and raspberries contain plenty of fiber.
These substances provide almost no calories, but do much good: they carry
to a long-lasting feeling of fullness during and
regulate the digestive system, it also could be that she, the risk of colorectal cancer reduce.

FOOD CHECK 1 muffin contains:

Fat 8 g

saturated fat 4.3 g

Protein / protein 4 g

Dietary fiber 3 g

8 grams of added sugar

167 calories

STILL A LITTLE SMARTER
Who does not like ginger, finely chopped dried apricots instead takes - which brings an increase in potassium.

Christmas Lamb In Herbs and Spices With Beetroot and Vegetables

noreply@blogger.com (Unknown) — Sun, 6 Nov 2011 08:27:00 -0800

Christmas Lamb In Herbs and Spices With Beetroot and Vegetables. Preparation time: 35 minutes (ready in 1 hour 45 minutes) • 466 calories.

INGREDIENTS for 2 servings:

2 fresh beetroot tubers (each 125 g)

1 teaspoon cumin

Salt

1 teaspoon fennel seed

1 teaspoon coriander seeds

400 g beef (the center)

1 tablespoon olive oil

2 shallots

20 g butter

100 ml white wine or broth

Pepper

½ lemon

1 bunch of chives

KITCHEN APPLIANCES
Pot, pan, baking tray, measuring cup, cutting board, large knife, small knife, tablespoon, teaspoon, mortars, spatulas, lemon squeezer

PREPARATION STEPS

Wash beets thoroughly, place in a saucepan and cover with cold water. Add the cumin and some salt. Beetroot cook covered over low heat for 50-60 minutes.

Meanwhile, fennel and coriander seeds in a frying pan lightly fry until the spices smell and light haze forms. Coarsely grind in a mortar or on the work surface with a knife.

Rinse beef and pat dry. Lightly salt and press all around in the crushed spices.

Tenderloin in a skillet in hot oil over high heat sauté briefly around. Place on a baking sheet. Bake in a preheated oven at 100 ° C (fan: not recommended, gas mark 1) on the middle rack for 40-45 minutes to cook. (If you want the meat cooked through rather fry it for another 15-20 minutes.)
Drain the beets and cool leave. Then remove the skin, cut into matchsticks and set aside. (It is best to work with gloves, because the beetroot stained strongly.)

Peel shallots and slice into thin strips.

5 minutes before end of cooking fillets of the butter in a saucepan and sauté the shallots in it strips over medium heat.

Pour white wine or broth and bring to a boil.

Add the beetroot and warm. 1 teaspoon lemon juice from the press. Beetroot with salt, pepper and lemon juice.

Chives Wash, shake dry and chop into small rolls.

The cooked fillet roll in the chopped chives, cut in half crosswise and serve with beetroot. This snow suit with dill potatoes.

WHY THIS FOOD IS HEALTHY
The lean beef contains easily digestible protein, crowded - like the beetroot - the iron stores and is rich in zinc and niacin. Both are essential for protein and carbohydrate metabolism.

FOOD CHECK 1 serving contains:

18 g fat

8.6 g of saturated fatty acids

Protein 62 g

Dietary fiber 4.5 g

0 g of added sugar

466 calories

STILL A LITTLE SMARTER
More fitness required? Then sprinkle the beets at the end with some freshly grated horseradish - its essential oils strengthen the defense.

Christmas Soy Quince Ice Cream With Vanilla and Ginger

noreply@blogger.com (Unknown) — Sun, 6 Nov 2011 07:27:00 -0800

Christmas Soy quince ice cream with vanilla and ginger. Preparation time: 30 minutes (ready in 2 hours) • 340 calories

Ingredients for 4 servings:

4 very fresh eggs

50 g sugar

1 piece ginger (about 10 g)

1 vanilla pod

250 ml soy cream

250 ml of soy drink

125 g of soya yoghurt alternative

½ organic lemon

250 g quince (glass, preferably organic)

Lemon Balm as desired

KITCHEN APPLIANCES
2 bowls, spoons, hand blender, cutting board, small knife, pot, wooden spoon, fine sieve, possibly ice cream maker, lemon squeezer, small bowl, possibly ladle, whisk.

PREPARATION STEPS

Separate the eggs (egg whites to use otherwise). Egg yolks and sugar in a bowl. Put up with the churning of the hand blender to a light, frothy cream.

Peel the ginger and cut into slices. Vanilla pod lengthwise and scrape out the marrow.

Ginger and vanilla cream with soy and soy drink boil in a saucepan.

Take from heat, let cool a little short (the liquid should not boil!) And beat in the egg yolk mixture.

The mixture back into saucepan and cook over low heat, stirring constantly, until mixture begins to thicken.
Through a fine sieve into a bowl, remove, let cool and stir in soy yogurt alternative.

Put the mixture into an ice cream maker to freeze about 1 1 / 2 hours. (Alternative: Tip below.)

The lemon squeeze. Measure juice and 2-3 tablespoons in a small bowl, stir until smooth with the quince.

The lemon and quince mixture under stirring so the frozen ice that a marble-like pattern. Shape into balls and serve.

WHY THIS FOOD IS HEALTHY
As many as three soy products stuck in the dessert! In addition to the prevention of cardiovascular disorders are the number and strength of their ingredients can reduce hot flashes during menopause, and the protein quality of legumes is a very important component in any diet.

FOOD CHECK 1 serving contains

21 g fat

saturated fat 4.0 g

Protein / Protein 10 g

Dietary fiber 2 g

19 g of added sugar

340 calories

STILL A LITTLE SMARTER
If you have no ice cream maker: Pour into a container type of plastic and refrigerate about 2 hours. Puree with a hand blender and freeze again. Repeat the process until a smooth cream is formed. Then marbled with quince puree.

Christmas Baked Oysters a la Rockefeller with spicy spinach

noreply@blogger.com (Unknown) — Sun, 6 Nov 2011 03:24:00 -0800

Christmas Baked Oysters a la Rockefeller with spicy spinach. Preparation time: 45 minutes • 64 calories.

Ingredients for 8 servings:

300 g spinach

2 stalks celery (about 200 g)

2 shallots

1 small clove garlic

2 tablespoons olive oil

3 tablespoons anise or fennel

75 ml soy cream

Salt

Pepper

300 g sea salt

8 oysters

KITCHEN APPLIANCES
Pan, baking tray, measuring cup, cutting board, large knife, spoon, wooden spoon, salad spinner, kitchen towel, oyster knife

PREPARATION STEPS

Clean spinach, thoroughly wash and spin dry.

Chop the spinach then finely with a large knife.

Wash the celery, and entfädeln. Peel the shallots and garlic. Celery and shallots into very fine cubes. Chop garlic very fine.

Heat oil in a pan. Celery, shallots and garlic over medium heat, fry colorless, stirring 5-6 minutes.

Add the spinach and saute briefly.

Add the anise and soy cream and cook another 3 minutes while stirring. Season with salt and pepper. Remove from heat.

The sea salt on a baking sheet and flatten it.

Wash oysters thoroughly cold. Opened oysters sort out and discard. A kitchen towel folded several times to put an oyster shell with a round half down on the cloth.

The oyster with a kitchen towel to hold (alternatively, use an oyster glove). The tip of oyster knife into the hinge between the shells and slide apart easily with a heavy lift rotary motion of the shells.

The oyster knife now along the top inside of shell in the oyster slide, thereby severing the sphincter muscle and loosen the shell halves from each other entirely, perhaps to examine the oyster shell broken pieces. Prepare remaining oysters as well.
Preheat the oven grill.

Oysters are on the sea bed of salt and spread the spinach mixture evenly on it. Under very hot grill for 2-3 minutes as close as possible to the grill, baked. Serve at once.

WHY THIS FOOD IS HEALTHY
The noble mussels are low in fat and provide high-quality protein that is required for the synthesis of body protein and muscle. Moreover
they contain a lot of selenium per piece and almost twice as much zinc as the daily demand requires. Both trace elements strengthen the immune system and soothe stress.

FOOD CHECK 1 serving contains

Fat 4 g

saturated fat 0.6 g

Protein / Protein 3 g

Dietary fiber 2 g

0 g of added sugar

64 calories

STILL A LITTLE SMARTER
Oyster is said to have aphrodisiac properties are scientific proof of it. We suggest: Try. Give it a try!

Mini-panettone with dried cherries

noreply@blogger.com (Unknown) — Sun, 6 Nov 2011 03:06:00 -0800

Mini-panettone with dried cherries. Preparation time: 20 minutes (ready in 2 hours) • 297 calories

Ingredients for 10 pieces:

125 ml milk (1.5% fat)

½ cube of yeast

1 organic lemon

300 g Spelt flour Type 630

75 g sugar

8 tablespoons oil

2 eggs

Salt

Nutmeg

50 g candied lemon peel (candied peel)

50 g raisins

100g dried cherries

2 tsp butter (10 g)

1 tablespoon powdered sugar

KITCHEN APPLIANCES
Measuring cup, small pot, wooden spoon, cutting board, fine grater, kitchen scales, large mixing bowl, spoon, hand mixers, kitchen towel, 10 ovenproof ramekins (each 125 ml or 1 muffin tin with 10-12 wells), pastry brushes, cake rack, possibly tea strainer to dust, nutmeg grater

PREPARATION STEPS

Pour the milk into a saucepan heat up slightly. Crumble and dissolve yeast into it while stirring it.

Wash and dry lemon rub, and rub the peel finely. (Only the shell is needed, use the rest for other purposes.)

Lemon peel with flour, sugar, oil, eggs, yeast milk and a pinch of salt into a large mixing bowl, grate a little nutmeg to direct. Knead with dough hook of a hand mixer until smooth.

Citron, raisins and cherries, knead briefly and go, cover the dough in a warm place about 1 hour, or until the amount has approximately doubled.

10 ovenproof ramekins (each 125 ml) or 10 muffin wells one sheet with the butter fat. Knead the dough again for a short leave to distribute the forms and go another 15 minutes.

The mini-panettone in a preheated oven at 180° C (fan 160° C, gas mark 2) approximately 20 minutes. Remove and let cool for 10-12 minutes. Then from its mold and cool completely on a wire rack. With powdered sugar and serve.

ADDITIONAL TIP
The appetizing mini-panettone are great as gifts or small gift from the kitchen! Wrap them in cellophane for it or put it in a nice tin box.

WHY THIS FOOD IS HEALTHY
With dried fruits instead of the usual candied fruit version more dietary fiber and minerals than does the original Italian. Canola oil instead of butter also improves the balance of unsaturated fatty acids.

FOOD CHECK 1 piece contains

11 g fat

saturated fat 1.8 g

Protein / Protein 6 g

Dietary fiber 3 g

10 g of added sugar

297 calories

STILL A LITTLE SMARTER
As with us the tunnel is in Italy, panettone, the traditional pastries with coffee or tea in the Christmas season. The Italians enjoy Christmas like buns to sweet wine or sparkling wine. Because he is not so sweet, it can be good for Christmas breakfast or brunch dish.

Fruity Salad with Raspberry Dressing

noreply@blogger.com (Unknown) — Fri, 4 Nov 2011 09:11:00 -0700

Fruity Salad with Raspberry Dressing Preparation time: 25 minutes, ready in 35 minutes • 128 calories.

Ingredients for 4 servings

150 ml orange juice

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

salt

black pepper

100 g raspberries

4 tablespoons cold-pressed rapeseed oil

1 small romaine lettuce (about 175 g)

1 small radicchio (about 150 g)

KITCHEN APPLIANCES
small pot, bowl, measuring cup, cutting board, small knife, spoon, whisk, salad spinner

PREPARATION STEPS

Give one the orange juice in a small saucepan and boil over high heat for about 1 / 3 the amount of leave.

Stir until smooth boiled juice, mustard, vinegar, salt and pepper. Picked raspberries, put some fine specimens for the decoration to the side, the other to give a little sauce and mash. With a whisk and then beat the canola oil slowly.

Romaine lettuce and radicchio wash, spin dry and cut into bite-size pieces. In a bowl with the sauce, garnish with remaining raspberries.

WHY THIS FOOD IS HEALTHY
Raspberries provide us with plenty of vitamin C - for a strong immune system as useful as an elastic connective tissue!

FOOD CHECK 1 serving contains

Fat 10 g

saturated fat 0.8 g

Protein / 1 g protein

Dietary fiber 2.5 g

0 g of added sugar

128 calories

STILL A LITTLE SMARTER
If already fat, then the right: rape oil supplies here the valuable omega-3 fatty acids, the heart and circulation do so well.

Salad With Chicken Strips and Tofu

noreply@blogger.com (Unknown) — Fri, 4 Nov 2011 08:52:00 -0700

Salad With Chicken Strips and Tofu. Preparation time: 30 minutes • 304 calories.
Ingredients for 4 servings:

150 g whole wheat baguette

3 tablespoons olive oil

1 teaspoon paprika (noble sweet)

1 small romaine lettuce (about 175 g)

1 small radicchio (about 150 g)

1 stalk celery (about 100 g)

1 small orange bell pepper (about 125 g)

2 chicken breast fillets (about 300g)

Salt

Pepper

1 large clove of garlic

400 g silken tofu

3 tablespoons red wine vinegar

KITCHEN APPLIANCES
frying pan, baking tray, salad bowl, cutting board, large knife, bread knife, tablespoon, teaspoon, spatulas, hand blenders, high vessel, salad spinner, baking paper, small bowl, salad servers

PREPARATION STEPS

Baguette with a bread knife first lengthwise into slices, then cut into about 1-inch cubes. Line a baking sheet with parchment paper and spread the bread cubes on it.

Mix 1 tablespoon olive oil with paprika. Sprinkle bread cubes with it and bake in a preheated oven at 200 ° C (fan 180 ° C, gas mark 3) in about 8 minutes until golden brown.

Meanwhile, romaine lettuce and radicchio clean, wash, spin dry and cut into bite-size pieces. Clean and wash celery, entfädeln if necessary and cut into slices. Pepper in half, remove the seeds, wash and finely chop. Put everything in a salad bowl.

Take the bread cubes (croutons) from the oven and let cool slightly. Rinse chicken and pat dry fillets and cut into narrow strips.

Chicken strips in 1 1 / 2 tablespoons hot olive oil in a nonstick frying pan. Salt and pepper and fry, turning frequently still around 4-5 minutes.

Peel the garlic, tofu cubes and place in a high vessel. Add the vinegar, remaining olive oil, some salt and pepper. Puree with a stick blender. Salad with the sauce and serve with the chicken strips and bread cubes.

WHY THIS FOOD IS HEALTHY
The bitterness in lettuce stimulate the metabolism and provide a lot of folic acid (vitamin B9). It is mainly important for the division and formation of new cells and therefore essential, especially for pregnant women.

FOOD CHECK 1 serving contains

12 g fat

saturated fat 1.9 g

Protein / Protein 26 g

Dietary fiber 3.5 g

0 g of added sugar

304 calories

STILL A LITTLE SMARTER
In the stalk and in the thick ribs of greenhouse salads can easily accumulate greater amounts of harmful nitrate, therefore remove the "critical" parts of the preparation. In summer, outdoor goods is the best choice.

Chive Scrambled Eggs

noreply@blogger.com (Unknown) — Fri, 4 Nov 2011 08:27:00 -0700

Chive scrambled eggs, Children snack (7-9 years). PREPARATION 15 minutes • Calories per serving: 278 calories.

Ingredients for 1 serving

4 stalks chives

½ tomato

1 egg

1 tablespoon milk (1.5% fat)

salt

pepper

2 teaspoons canola oil

1 whole wheat bread

KITCHEN APPLIANCES
Board work, small knife, spoon small bowl, fork, spoon, small frying pan, spatula, bread knife, plastic wrap or aluminum foil

PREPARATION STEPS

chives Wash, shake dry and cut into rolls.

The two half tomato and cut into thin slices.

egg in a small bowl with chopped chives, milk, salt and pepper blend.

Heat oil in a small nonstick pan, heat the egg and let it falter over medium heat, time and again towards the middle pushed together. Scrambled eggs to cool slightly.

The buns in half and hollow out the bottom half of something. Pour in scrambled eggs, cover with tomato slices and also give the top half again.

Take away firmly in cling-wrap or aluminum foil.

WHY THIS FOOD IS HEALTHY
With an egg is always best for your child each Request prepared, because it put almost all the important nutrients in concentrated form. Together with the oil and the bread It also ensures here that the stomach does not guarantee to lunch growls.

Get The Recipes Today! FOOD CHECK 1 serving contains

13 g fat

saturated fat 2.7 g

Protein / Protein 12 g

Dietary fiber 4 g

0 g of added sugar

278 calories

Clementines Yogurt With Honey and Ginger

noreply@blogger.com (Unknown) — Fri, 4 Nov 2011 07:57:00 -0700

Clementines Yogurt With Honey and Ginger. Preparation time: 15 minutes • 119 calories.

INGREDIENTS for 2 servings:

2 clementines

1 piece fresh ginger (about 10 g)

1 stem of mint

2 tsp runny honey

300 g yoghurt (1.5% fat)

KITCHEN APPLIANCES
Board work, small knife, large knife, bowl, whisk, potato peeler, teaspoon

PREPARATION STEPS

Clementine peel and cut the fruit fillets with a small knife between the separating membranes, while the juice.

Peel the ginger and finely chop.

Wash and dry mint, shake, pluck off leaves and cut into fine strips.

Stir honey, clementine juice, ginger and yogurt, add the fillets Mandarin.

Clementine yogurt into 2 bowls cause. Sprinkle with mint.

WHY THIS FOOD IS HEALTHY
Whether as a dessert or a snack in between, everything is right here: Thanks to the many flavors of yogurt comes out with a little extra sweetness. In figure-friendly calorie, you also get calcium, vitamins and a small serving of protein.

Get The Recipes Today! FOOD CHECK 1 serving contains

Fat 2 g

Saturated fat 1.4 g

Protein / Protein 3 g

Dietary fiber 1 g

4 g of added sugar

119 calories

Oven-baked Fish With Apple Vinaigrette

noreply@blogger.com (Unknown) — Thu, 3 Nov 2011 10:42:00 -0700

Oven-baked Fish With Apple Vinaigrette. Calories per serving: 490 calories • PREPARATION: 20 minutes (ready in 35 minutes) • DIFFICULTY: easy

INGREDIENTS for 2 servings:

1 green apple (150 g)

1 shallot

1 ½ tablespoons malt vinegar

salt

pepper

3 tablespoons canola oil

3 stalks dill

4 tablespoons bread crumbs

2 teaspoons grated Parmesan cheese

1 egg

2 salmon fillets (each 160 g)

2 tablespoons flour

KITCHEN APPLIANCES
Baking tray, bowl, small bowl, cutting board, large knife, small knife, fork, spoon, plate 3

PREPARATION STEPS

apple cubes Wash, core and finely. Peel shallots and chop finely too.

Both in a bowl with malt vinegar, salt and pepper. Canola oil and mix to add a vinaigrette.

dill Wash, shake dry, flags pluck, chop finely and mix with apple vinaigrette.

bread crumbs and Parmesan cheese mix. Whisk the egg. Rinse fish, pat dry, season with salt and pepper, and flour.

pieces of fish move through the whisked egg and then cover them in the breadcrumbs. Firmly press crumbs.

lightly greased baking sheet if necessary. Then place the fish in a preheated oven at 250° C (not suitable for recirculation, gas: highest level) in 12-15 minutes until crispy. Serve with the vinaigrette. Serve with a green salad.

WHY THIS FOOD IS HEALTHY
The advantage of this baking fish: it is not fried in oil and eaten with fat-heavy tartar sauce, but cooked in the oven and served with a light vinaigrette. The high iodine content covers the daily needs and promotes the formation of metabolic-regulating hormones in the thyroid.

FOOD CHECK 1 serving contains

22 g fat

saturated fat 4.1 g

Protein / Protein 42 g

Dietary fiber 3 g

0 g of added sugar

490 calories

STILL A LITTLE SMARTER
Submit rich potatoes as a side dish. flour, Meal and crumbs make the fiber in this dish are a bit too short - The potatoes provide a balance.
Get The Recipes Today!

Roasted Tomato Bread with Garlic

noreply@blogger.com (Unknown) — Thu, 3 Nov 2011 10:10:00 -0700

Roasted Tomato Bread with garlic. Preparation time: 20 minutes • 96 calories
INGREDIENTS for 4 servings:

4 ripe tomatoes (80 g)

2 Cloves of garlic

8 Slices whole grain Baguette (approx. 80 g)

Salt

coarsely ground pepper

2 TBSP olive oil

KITCHEN APPLIANCES
Working Board, small knife, frying pan, TBS

PREPARATION STEPS

Tomato wash, dry and cut in half. Peel Garlic and also cut in half.

Golden brown toast the bread slices in a Grill Pan or in the oven Grill without fat from both sides.

Remove the desktop cool something and the cut surfaces rub with garlic. If you like, cuts the cloves of garlic into very thin slices and served it to the breads.

Tomato halves on the bread slices give and strong Express by hand so that tomato juice and pulp of the bread are absorbed. Extract firmer tomatoes: With a teaspoon of the flesh and spread on the bread.

The finished bread with salt and pepper. Drizzle with olive oil, garnish with sliced garlic to taste and serve.

WHY THIS FOOD IS HEALTHY
Who the low-calorie snack "Pa amb oli" would need to prepare as the Mallorcan, very ripe, soft tomatoes. The dye, which they included - Lycopene - is regarded as a cancer inhibitor, fountain and sun protection because it protects the cells against free oxygen radicals.

FOOD CHECK contains 1 serving

5 g fat

saturated fat 0.8 g

Protein / Protein 2 g

Dietary fiber 1.5 g

0 g of added sugar

96 calories

STILL A LITTLE SMARTER
Are the tomatoes ripe enough, you can simply press the pulp onto toasted bread - something like how to "squeezing" half a lemon by hand. For firmer tomato that works less well, with about one more hollowed out with a teaspoon.
Get The Recipes Today!

Vegetable Spaghetti with parsley and sorrel

noreply@blogger.com (Unknown) — Wed, 2 Nov 2011 22:09:00 -0700

Vegetable Spaghetti with parsley and sorrel.
Ingredients for 4 servings

1 red bell pepper (about 200 g)

1 yellow bell pepper (about 200 g)

2 carrots (150 g)

300 g broccoli

12 yellow cherry tomatoes

½ bunch parsley

8 leaves sorrel (about 20 g)

3 spring onions

300 g whole wheat spaghetti

salt

½ lemon

4 tablespoons olive oil

pepper

KITCHEN APPLIANCES
Pan, baking tray, bowl, cutting board, large knife, small knife, tablespoon, teaspoon, wooden spoons, potato peeler, strainer, dishes, vegetable slicer, lemon squeezer

PREPARATION STEPS

Peppers into quarters, remove the seeds, wash and place skin side up on a baking sheet. Under the hot oven grill, roast until the skin blisters and turns black casts.

In a bowl, covered for 10 minutes to cool down (dampen). Then peel and cut into fine strips.

carrots, peel and slice into very thin slices.

broccoli clean divide into very small florets and wash. Wash tomatoes and cut in half.

Wash the parsley, shake dry and pluck off the leaves, brush and wash sorrel, coarsely chop both. Spring onions, wash and cut into thin slices.

spaghetti according to package instructions in salted water until al dente. Add 4 minutes before end of cooking broccoli and carrots with squeeze lemon.

Drain the pasta and a bowl with the prepared ingredients, mix 1 teaspoon lemon juice and oil. Season with salt and pepper and serve immediately.

WHY THIS FOOD IS HEALTHY
The colorful vegetables makes this pasta dish with a Feast for the eyes. In addition, it provides a lot of refreshing vitamin C and a wealth of Plant materials: The broccoli, for example, contains much Folic acid and the abundant beta-carotene carrots.

FOOD CHECK 1 serving contains

12 g fat
saturated fat 1.8 g

Protein / Protein 14 g

17 g dietary fiber

0 g of added sugar

397 calories

Get The Recipes Today!

Boiled veal rump - smarter broth with veg

noreply@blogger.com (Unknown) — Wed, 2 Nov 2011 21:29:00 -0700

Boiled veal rump - smarter broth with veg.
Ingredients for 6 servings

1 bunch of greens

2 onions

1 small lemon

3 bay leaves

Salt

700 g boiled beef

2 apples (each about 200 g)

3 carrots (each about 100 g)

4 waxy potatoes (each about 100 g)

1 leek

Pepper

1 piece of horseradish (about 50 g)

1 bunch of chives

KITCHEN APPLIANCES
Pan, aluminum foil, large saucepan, small bowl, measuring cup, cutting board, large knife, tablespoon, teaspoon, peeler, grater fine, fine sieve, bowl, small knife, wooden spoon, small pot with lid

PREPARATION STEPS

Wash the greens and coarsely chop. Onions in half. Give one piece of aluminum foil in a pan, then place onions with the cut side and light brown. Halve the lemon and squeeze.

In a large pot 3 liters of water with chopped greens, roasted onions, bay leaves and 2 teaspoons salt, bring to a boil. Boiled beef, rinse, pat dry insert, and cook all 1 1 / 2 hours at low heat.

Apples into quarters, peel, core and cut into chunks. Bring to a boil with 1 tablespoon lemon juice, 1 tablespoon water and 1 pinch of salt in a small saucepan over low heat, stirring. Cover and cook until the apple crumble pieces, stirring often. The apple compote to cool.

While cooking the apples, carrots and potatoes washed, peeled and cut into about 1-inch cubes. Place in a bowl of cold salted water. Wash the leeks, and in just over 1 cm thick rings.

Meat from the pan and keep warm.

Broth through a fine colander, boil 1 liter of it and measure again. Add potatoes and carrots and cook for 4 minutes. Add the leeks and cook everything for another 4 minutes. Add salt and pepper.

Horseradish Wash, peel and grate finely. Under the apple sauce, stir and season with salt and pepper.

Chives Wash, shake dry and cut into rolls. Boiled beef into slices and spread in deep plates. Sprinkle vegetables with broth and pour over with chives and serve with apple-horseradish mixture.

WHY THIS FOOD IS HEALTHY
The Austrians take the original beef, calf's is the same but with much lighter and less fatty. The lean meat also supplies plenty of high quality protein and iron.
FOOD CHECK 1 serving contains

Fat 2 g

saturated fat 0.7 g

Protein / Protein 38 g

Dietary fiber 7.5 g

0 g of added sugar

268 calories

Get The Recipes Today!

Thai pumpkin pot

noreply@blogger.com (Unknown) — Wed, 2 Nov 2011 20:28:00 -0700

Thai pumpkin pot with shrimp and rice noodles.
Ingredients for 4 servings

1 Hokkaido pumpkin (about 1 kg)

2 red onions

2 garlic cloves

1 piece ginger root (about 40 g)

1 stalk lemon grass

2 tablespoons oil

2 tbsp green curry paste

Classic vegetable stock 750 ml (homemade or purchased)

175 ml coconut milk (9% fat)

125 g broad rice noodles

150 g prawns (canned, drained)

1 lime

salt

pepper

1 bunch cilantro

KITCHEN APPLIANCES
Pot, measuring cup, cutting board, large knife, small knife, spoon, wooden spoons, potato peeler, lemon squeezer, screen

PREPARATION STEPS

Halve pumpkin, remove the seeds, cut peel and in columns. Pumpkin flesh into 2 cm cubes.

Peel onions and slice.

Garlic and ginger, peeled and finely chop.

Lemongrass flat knock back with a knife.

Heat the oil in a heavy saucepan. Onions, garlic, ginger and lemongrass in it saute 3 minutes.

Add the green curry paste and fry well short.

Pumpkin cubes to the pot, pour in broth and coconut milk and bring to a boil. Let cook for 15 minutes. Rice noodles broken into pieces and give after 10 minutes in the pan.

At the end of cooking time, drain the shrimp and heat briefly in the stew

Lime in half and squeeze. Soup with 2 tablespoons lime juice, salt and pepper to taste. Wash and dry cilantro, shake, pluck off leaves, coarsely chop and sprinkle over the soup. Garnished with lemon grass soup as desired and serve.

WHY THIS FOOD IS HEALTHY
Pumpkin contains carotenoids and phytosterols, valuable phytochemicals. The yellow pigment of round vegetables protects the Body against free radicals that attack the cells. Phytosterols decrease elevated cholesterol levels.
For 1 portion:

12 g fat

saturated fat 4.2 g

Protein / Protein 14 g

Dietary fiber 3 g

0 g of added sugar

341 calories

Get The Recipes Today!

Pasta Frittata with peas and feta cheese

noreply@blogger.com (Unknown) — Wed, 2 Nov 2011 19:40:00 -0700

INGREDIENTS for 2 servings

100 g peas (frozen)

2 garlic cloves

1 onion

2 stalks of mint

50 g reduced-fat feta cheese

1 tablespoon olive oil

150 grams of cooked whole wheat spaghetti (from about 60 g of uncooked pasta)
pepper

4 eggs

KITCHEN APPLIANCES
ovenproof frying pan, small bowl, cutting board, small knife, spoon, wooden spoon, whisk, strainer, oven grill, pot.

PREPARATION STEPS

Peas let them thaw. Peel the garlic and onion and chop finely. Wash and dry mint, shake, pluck off leaves and chop coarsely. Dice the feta cheese.

Olive oil in an ovenproof frying pan, cook onion and garlic over medium heat for 1 minutes until soft.

Cooked pasta to the pan and fry briefly.

Also give peas to the pan, season with salt and pepper.

Whisk eggs in a bowl and season lightly with salt and pepper, then add to the pan.

Sprinkle with mint and feta cheese. Bake in a preheated oven on the grill oven at 180° C (fan: Level 2-3: 160° C, gas) can falter 10-12 minutes. Slide onto a plate then serve.

WHY THIS FOOD IS HEALTHY
Here you are very good with iron and vitamin B12 supplies. Both play an important role in blood formation. for the Bone metabolism, calcium and vitamin D are essential - Next to the eye vitamin A and vitamin B1 are too nervous in her appreciable amounts.

STILL A LITTLE SMARTER
Children love fried noodles with egg and peas - like that but rather with a mild cheese such as Gouda.

Fast Mustard Eggs

noreply@blogger.com (Unknown) — Mon, 31 Oct 2011 14:35:00 -0700

Fast mustard eggs - smarter. With leaf spinach and tarragon.
Preparation time: 15 minutes • 394 calories.

INGREDIENTS for 2 servings

4 eggs (M)

1 onion

2 stems tarragon (or alternatively 1/2TL dried tarragon)

125 g young spinach leaves

1 tbsp oil

150 ml soy cream

2 tablespoons coarse mustard

salt

pepper

Tabasco

KITCHEN APPLIANCES
Pot, pan, measuring cup, cutting board, small knife, spoon, wooden spoon, strainer, egg Stecher

PREPARATION STEPS

Prick 1 egg, place in boiling water and cook 6-7 minutes wishy-washy. Peel onion and chop finely. Wash and dry tarragon, shake, pluck off leaves and chop finely. Wash spinach in cold water and drain well.

Heat oil in a pan and fry the onions in it. Stir in soy cream and bring to a boil. A sauté diced onion

Spinach to the sauce and let cook for 2 minutes.

Stir in mustard and tarragon and season 4 of the sauce with salt, pepper and a few splashes of Tabasco.

Drain the eggs and discourage short. Peel the eggs and oil in a mustard sauce. Serve with mashed potatoes.

WHY THIS FOOD IS HEALTHY
This classic vegetarian does contain a sizable portion of fat, but the calories are well spent. Because eggs provide Besides vitamins, minerals and omega-3 fatty acids
plenty of lecithin, spinach contains a lot of folic acid. Both combine to provide
shiny hair, beautiful skin and strong nails some experts.

STILL A LITTLE SMARTER
Because free-range chickens eat a lot of greens, their eggs usually contain more bioactive plant substances than the animals without outlet. It is worthwhile to pay attention to quality.

Spicy Curry and Mango Noodles

noreply@blogger.com (Unknown) — Mon, 31 Oct 2011 13:57:00 -0700

Spicy Curry and Mango Noodles. Spicy curry and mango noodles with cashew nuts and coriander.
Preparation time: 35 minutes • 513 calories

Ingredients for 4 servings:
1 mango (about 400 g)
3 spring onions
1 dried chili pepper
3 tablespoons cashews
1 organic lemon
8 stalks cilantro
400 g short pasta (fusilli for example)
salt
2 tablespoons canola oil
1 tablespoon hot curry powder
200 ml of classic vegetable stock (homemade or purchased)

KITCHEN APPLIANCES
Tablespoon, cutting board, large bowl, fine grater, large pot, nonstick skillet, measuring cup, colander, wooden spoon, vegetable peeler, large knife, small knife.

PREPARATION STEPS

mango peeled, cut the flesh into slices from the stone into small cubes.

spring onions, wash and cut into thin rings.

chillies crumble. Roughly chop the cashew nuts.

lemon rinse hot, dry rub and rub the peel finely. Wash cilantro, shake dry and chop coarsely.

Cook the pasta according to package directions in plenty of boiling salted water until al dente. Meanwhile, the oil in a large non-stick pan and fry the curry powder in it.

Add the spring onions, chilli and mango and saute over medium heat, stirring 2-3 minutes. Pour in vegetable stock, can add lemon zest and simmer. Add salt and pepper.

Drain the pasta drain and let it absorb 50 cup pasta water and stir into the curry sauce. Pasta and sauce in a bowl. With cashew nuts and cilantro and serve.

WHY THIS FOOD IS HEALTHY
With mango and lemon here for vitamin C and A perfectly
taken care of. Cashews provide the addition to unsaturated fatty acids and vitamin D and E, they are also particularly rich in minerals such as potassium, magnesium, phosphorus and calcium.