Great food recipes that will look after your health.
Friday May 08th 2009, 2:44 am
Filed under: Healthy food recipes


Browse through our collection of healthy food recipes to satisfy your tastebuds.



Stir-Fried Tofu and Bean Sprouts
Sunday June 06th 2010, 12:02 am
Filed under: Healthy food recipes, rice
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Stir-Fried Tofu and Bean Sprouts

Stir-Fried Tofu and Bean Sprouts

1 lb Firm tofu

3 Serrano chilies

4 Green onions

1/4 c Oyster sauce

2 tb Fish sauce

1/2 c Water

3 tb Vegetable oil

1 tb Sesame oil

1 c Bean sprouts

1/4 ts Ground white pepper

Press tofu between paper towels, for about 30 minutes, to remove excess water. Cut into 1/2 inch cubes. Soak bean sprouts in cold water for about 15 minutes, to freshen. Remove the stems from chiles, and slice lengthwise

into thin strips. Add them to tofu. Diagonally slice the green onions into pieces about 1 inch long and 1/4 inch thick. Set aside. Mix the oyster sauce, fish sauce, and water. Set aside. Heat a wok, add both kinds of oil, and swirl them over the surface of the pan. Stif-fry the garlic until it is light golden. Add the tofu, chiles, and bean sprouts. Stir-fry over moderate heat until the bean sprounts are crisp-tender, about 2 minutes. Add the oyster sauce mixture and the green onions. Stif over high heat until all the ingredients are heated through and the mixture is boiling. Put the mixture in a serving bowl and sprinkle with pepper. Serve immediately or keep it warm while you prepare other dishes. Serve with Lime Sauce and rice. Source: Thai Home-Cooking from Kamolmals Kitchen

Hell, there are no rules here– we
e trying to accomplish something. — Thomas Alva Edison



Catfish In Beer
Saturday June 05th 2010, 7:45 pm
Filed under: Healthy food recipes, rice
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Catfish In Beer

3 T Butter or margarine

5 ea Garlic clove, chopped

3 ea Green onions, chopped

2 ea Catfish fillets, large

1/3 c Flour

4 ea Mushrooms, large, sliced

3 oz Beer, light

1/2 ea Lemon

1 x Worcestershire sauce

1 x Rice, white

Brown finely-chopped garlic and onion in butter, sizzling hot. Lightly flour catfish, add to pan with mushrooms. Pour in beer and treat fillets with juice of of half a lemon. Add a couple of drops of Worcestershire. Saute over medium heat, turning, until brown on both sides. Serve on hot plates with rice. Use pan-gravy over the rice. Source: Gulfport Sun-Herald, 13 January 1988 Recipe date: 01/13/88

I do not believe that civilization will be wiped out in a war fought with the atomic bomb. Perhaps two-thirds of the people of the Earth might be killed, but enough men capable of thinking, and enough books, would be left to start again, and civilization could be restored. — Albert Einstein

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      Pear and Cucumber Salad
      Monday May 24th 2010, 11:10 pm
      Filed under: Healthy food recipes, salads
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      Pear and Cucumber Salad

      2 lg Pears; peeled and sliced

      4 ts Lemon juice

      1 tb Sugar

      1/8 ts Salt

      1 Cucumber; unpeeled

      Lettuce Mayonnaise; or French Drssng Combine pears, lemon juice, sugar, and salt. Slice cucumber paper thin, and toss lightly with pears. Arrange on crisp lettuce; serve with mayonnaise. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.

      It is by its promise of a sense of power that evil often attracts the weak. — Eric Hoffer

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        Red Beans & Rice
        Friday April 30th 2010, 5:22 pm
        Filed under: Beans and Grains, Healthy food recipes
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        Red Beans & Rice

        1/2 lb Red kidney beans, soaked

        1 lg Green bell pepper, cut into

        – strips 1 ea Bay leaf

        1/4 c Olive oil

        1 md Onion, chopped

        1 sm Green bell pepper, chopped

        4 ea Garlic cloves, chopped

        1/4 ts Oregano

        1/2 ts Cumin

        3 ts Salt

        Black pepper to taste 2 c Rice

        Cook kidney beans with bay leaf & strips of pepper. Simmer till tender. Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes. When the beans are cooked, drain them reserving 3 cups of stock. Add beans to saute. Put pot over high heat & add the cumin, , salt, pepper & rice. Cook with reserved stock until all the liquid has been absorbed. Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender. Discard bay leaf, adjust seasonings & serve. Adapted from Randelman & Schwartz, “Memories of a Cuban Kitchen”

        If growing up is the process of creating ideas and dreams about what life should be, then maturity is letting go again. — Mary Beth Danielson

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        Shrimp/Garlic Sauce
        Sunday April 25th 2010, 6:10 am
        Filed under: Healthy food recipes, rice
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        Shrimp/Garlic Sauce

        Ingredients
        1/2cupoil, olive
        4eachgarlic, cloves, thinly sliced
        1eachbell pepper, red, finely chopped
        1 1/4poundshrimp
        3tablespoonlemon, juice
        3tablespoonsherry, dry
        1/4teaspoonred pepper flakes
        3tablespoonparsley, fresh, finely chopped

        Directions:

        Heat the oil in a large skillet over medium-high heat. Add the garlic, pepper and shrimp. Cook for about 2 minutes, stirring constantly, just until the shrimp turn pink. Increase the heat to high. Add the lemon juice, sherry, hot red pepper, and salt to taste and bring to a boil.

        Serve immediately, sprinkled with parsley. The total cooking time shouldn be more than 5 minutes. Serve over rice with a salad for a delicious, quick meal.

        Think like a wise man but communicate in the language of the people. — William Butler Yeats

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            Broiled Salmon Teriyaki
            Saturday April 24th 2010, 1:11 am
            Filed under: Healthy food recipes, rice
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            Broiled Salmon Teriyaki

            1/4 c Chicken Broth

            1/4 c Rice Wine OR Dry White

            2 tb Sugar

            2 tb Grated Gingerroot

            2 tb Low Sodium Soy Sauce

            4 (4 Oz.) Salmon Fillets

            Skinned Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook Over Medium High Heat 5 Min. OR Until Slightly Thickened, Stirring Occasionally. Strain & Discard Gingerroot. Let Cool. Brush Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cokoing Spray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Min. Turn Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Min. OR Until Fish Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving. Fat 7.8 Chol. 48.

            Life is too short to settle for anything less than a 110 effort — Unknown

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                    San Francisco Rice
                    Thursday April 22nd 2010, 4:56 am
                    Filed under: Healthy food recipes, rice
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                    San Francisco Rice

                    PAUL PRUHOMME ——————————-SEASONING MIX——————————- 2 ts Salt

                    2 ts Dry mustard

                    1 1/2 ts Dried cilantro leaves

                    1 ts White pepper

                    1 ts Dried sweet basil leaves

                    3/4 ts Ground ginger

                    1/2 ts Black pepper

                    1/2 ts Onion powder

                    1/2 ts Garlic powder

                    —————————–OTHER INGREDIENTS—————————– 1/4 c Peanut oil

                    1 c Converted long grain rice

                    - (uncooked) 1 c Spaghetti; uncooked

                    - in two-inch pieces 2 c Onions; chopped

                    1 c Celery; chopped

                    2 tb Unsalted butter

                    1/4 c Sesame seeds

                    2 ts Fresh garlic; minced

                    1/2 c Fresh parsley; chopped

                    3 c Chicken stock

                    Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 3 Tbl plus 3/4 tsp. Heat the oil in a 12-inch skillet over high heat until very hot, about 4 minutes. Add the rice, spaghetti, onions, celery, butter, and 2 Tbl of the seasoning mix. Stir well and cook, shaking the pan and stirring occasionally, until the rice and spaghetti are golden brown, about 6 minutes. Add the sesame seeds and the remaining seasoning mix. Stir well

                    and cook 2 minutes. Add the garlic and cook, stirring occasionally, until the rice and spaghetti are brown, about 3 to 5 minutes. Stir in the parsley and chicken stock, cover the skillet, and bring to a boil over high heat. Reduce the heat to low and simmer 12 minutes. Remove from the heat and let the skillet sit, covered, 8 minutes. This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

                    Don overlook the importance of worldwide thinking. A company that keeps its eye on Tom, Dick, and Harry is going to miss Pierre, Hans, and Yoshio. — Al Ries

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                        Healthy Pancakes For One
                        Friday April 16th 2010, 11:22 am
                        Filed under: Breakfasts, Healthy food recipes
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                        Healthy Pancakes For One

                        Healthy Pancakes For One

                        1/2 cup whole wheat flour

                        1/4 cup nonfat yogurt

                        1/4 cup buttermilk

                        3 packages Equal? sweetener

                        1 teaspoon baking soda

                        1/4 cup Egg Beaters? 99% egg substitute

                        Mix together all ingredients except baking soda. When well mixed stir in baking soda. Let rest for 2-3 minutes. Spoon onto hot griddle to make 3 pancakes. Cook until edges are getting dry and bubbles pop through surface. (about 3-5 minutes). Flip pancakes over and cook for about 3 minutes more. Serve with sugarfree pancake syrup.

                        Variations: Add 1/4 cup sugarfree applesauce and 1/2 teaspoon cinnamon. at the same time you add the soda.

                        Add 1/2 cup blueberries after mixing in the soda stir till well distributed.

                        Add 1 small banana sliced up and 2 tablespoons cocoa powder.

                        Vegitarians: just leave out the Egg beaters.

                        Faith, is a knowledge within the heart, beyond the reach of proof. — Kahlil Gibran



                        Avocado with Crab
                        Friday April 09th 2010, 4:38 am
                        Filed under: Healthy food recipes, salads
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                        Avocado with Crab

                        Ingredients
                        4eachavocados, ripe
                        15ouncescrab meat, canned or 1 pound fresh
                        8tablespoonsmayonnaise
                        6dropsworcestershire sauce
                        1/2cupcelery, finely minced
                        1salt, to taste if needed
                        1pinchwhite pepper
                        2dropsred pepper sauce, tabasco or a pinch of cayenne pepper
                        1headiceberg lettuce
                        2eachlemons

                        Directions:

                        1. Split the avocados in half lengthwise and remove the pits. With a melon-ball cutter, gently enlarge the cavity toward the stem end.

                        2. With a fork, mash the avocado pulp which was removed.

                        3. Mix the pulp with 4 tablespoons of the mayonnaise, salt if needed, pepper and cayenne or Tabasco. Gently fold in the crab meat and the
                        celery.

                        4. Divide the crab mixture among the eight avocado halves.

                        5. Mix the worcestershire sauce with the remaining 4 tablespoons mayonnaise. With a pastry bag or a cone made from wax paper, pipe approximately 1/2 tablespoon of the mayonnaise mixture on each filled avocado half.

                        6. Remove the outside leaves of the iceberg lettuce. Arrange the leaves on a serving platter. Cut the inside part of the lettuce into very thin strips and make 8 small nests on the leaves lining the serving platter. Place an avocado half on each nest.

                        7. Cut each lemon in quarters and garnish the serving platter with the slices of lemon.

                        Serve. If desired, offer additional mayonnaise separately.

                        CHEFS SECRET: When you buy avocados, they should not be soft but, if pressed gently, should give about the same resist-ance as an orange.

                        Once at home, pack each avocado in a brown paper bag and leave them at room temperature overnight. Of course, chill before serving.

                        If you use canned crab meat, it is advisable to pick it over. Sometimes you may find a small piece of the shell. Definitely taste it for saltiness. Certain brands improve with a quick rinsing with water.

                        If you have to rinse it, don do it under the faucet. Place the meat in a sieve and dip the sieve in a small amount of water. Loosen the meat with one finger, then remove the sieve from the water and shake the meat dry. The flavor will not be destroyed, but the saltiness of the canning liquid will be gone.

                        Enlarging the cavity of the avocados with a melon-ball cutter has two purposes; you have the subtle taste of the pulp in the crab mixture, and it is easier to arrange the filling without making it messy.

                        Definitely peel the celery stalks for this dish with a potato peeler so that no strings get into the salad. The celery is needed for its crunchy texture to counterbalance the softness of the avocado and mayonnaise and the fleshy chewiness of the crab meat. If you do not care for the taste of celery, you can substitute peeled, seeded, finely chopped cucumber.

                        Makes 8 servings.


                        If absolute power corrupts absolutely, does absolute powerlessness make you pure — Harry Shearer

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