Sunday, 22 December 2013

Quinoa Spinach Cakes

Verdant spinach is one of the gastronomic highlights of spring – and it’s one of the most nutritious healthy recipes you can send down the gullet. It’s crammed with beta-carotene, vitamin C, vitamin K, folate and lutein plus zeaxanthin, two antioxidants that work together to protect eye health.

In this crazy easy quinoa recipes, the mild taste of spinach ensures that each bite is filled with irresistible goat cheese flavor.


½ cup quinoa
4 eggs
3 ounces spinach, stemmed and chopped
1 leek, white and some of the green part, thinly sliced
2 tablespoons fresh oregano
5 ounce package soft goat cheese
Salt and pepper to taste

In a small saucepan, combine quinoa with 1 cup of water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes or until all the water has absorbed. Preheat oven to 350°F. In a large bowl, lightly beat eggs and then mix in spinach, leek, oregano, goat cheese, salt and pepper. Mix in cooked quinoa. Divide mixture among 10 medium sized greased muffin cups. Bake for 15 to 20 minutes, or until set. Watch carefully so that the spinach and leeks on top don’t burn.

Sunday, 15 December 2013

Warming Prawn Noodle Soup

Perk yourself up with this healthy and delicious noodle recipe. Packed with flavor and great when you're short on time. The most flavorsome healthy recipes dish. A wonderfully warming noodle soup, with fragrant spices and a little heat all balanced. Adding vegetables is also fine for a delectable vegetable soup recipe. Enjoy and have fun while having dinner or lunch healthy food recipes with your family.

85g/3oz thick rice noodles
500ml/18fl oz hot chicken or vegetable stock
1 tsp fish sauce
Juice ½ lime
1 star anise
Pinch sugar
1 handful small raw prawns
Handful mint and coriander leaves
Chopped red chilli, to serve

Boil the noodles until al dente, then drain.
Put the stock in a pan with the fish sauce, lime juice, star anise and pinch of sugar.
Bring to the boil and add the noodles and prawns.
Warm through, then pour into a bowl and serve topped with the mint, coriander and chilli (remove star anise before eating).

Saturday, 14 December 2013

Hearty Mexican Beef and Vegetable Soup Recipe

Tender chunks of beef, potatoes and vegetables are simmered in a spicy beef broth for this stew.

Part of the key to a great vegetable soup recipe is cutting everything into the same size pieces. This helps everything gourmet recipes finish cooking close to the same time. Lightly sauteing the vegetables prior to simmering them deepens their flavors in this appetizer recipes; this step can be skipped, but I think the extra step is worth the effort.

2-3 teaspoons olive oil
2 lbs beef stew meat, trimmed of fat and diced 1/2" - 3/4" in size
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 1/2 lbs small red potatoes, diced 1/2" - 3/4" in size
1 medium onion, diced into 1/2" pieces
2 cups carrots, diced into 1/2"pieces
1 cup celery, sliced into 1/2" pieces
1 tablespoon beef base, I use Better Than Bouillon
6 cups water
1 tablespoon Mexican spice mix (taco seasoning can be substituted)
kosher salt, additional to taste only as needed

Preparation Instruction:
In the bottom of a large soup pot, warm the oil over medium high heat. Add the beef and stir to coat. Season with the salt and pepper. Cook for a few minutes, turning occasionally. Once the beef is browned on all sides, remove to a waiting plate. Add the vegetables to the pot and stirring occasionally, saute for 3-4 minutes, until they begin to soften.

Add the remaining ingredients and the cooked beef back to the pot and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender. Taste the broth and adjust seasonings as desired. Remove from the heat when the potatoes have softened without falling apart. Serve with a hearty bread or cornbread and Enjoy!

Sunday, 1 December 2013

Pheasant with Cranberry Sauce

If you are looking for an alternative to turkey at Christmas then these healthy recipes for roast pheasant with cranberry sauce is well worth trying. The tangy orange-cranberry sauce that complements the tender meat makes it ideal for the holiday’s pheasant recipes.

Healthy Food Recipes Ingredients:

1 pheasant (2 to 3 pounds)
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tablespoons butter, melted
1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar
1 cup orange juice
1/2 teaspoon ground cinnamon
2 tablespoons grated orange peel


Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Drizzle with butter; sprinkle with remaining salt and pepper. Cover and bake at 325° for 45 minutes. Uncover; bake 40-60 minutes longer or until a meat thermometer reads 180°, basting with pan juices frequently.

Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange peel. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant. Yield: 3 servings.