Healthy Recipes–Please Share Yours!

My contribution is a Fancy Chicken Salad recipe. Hopefully I did it correctly! Thanks for this carnival!

Raine Saunders’s last blog post..Fancy Spring-Time Chicken Salad

I love the recipe exchange. I have an old fashioned website, if you’ve ever heard of such a thing, but there are lots of recipes there – here’s the shortcut http://tinyurl.com/Kris-Kitchen . I love to make the Fruit Compost – Ambrosia (under ‘Snacks’) in lots of variations. It’s a wonderful quick substitute for ice cream – made with coconut cream concentrate.

My recipe as follows: (serves two)

One head cauliflower chopped into small pieces (not too small)
one clove garlic (for flavor)
one whole leek, white part only or one quarter onion finely diced

Boil the above until the cauliflower is tender. Drain using a strainer.

Mash with one tablespoon non hydrogenated margarine or light butter.
Add a dash of milk so the mixture isn’t dry.
Place into small casserole dish

Sprinkle with a small amount of low fat cheese.
Bake in the over about one half hour at 350 to brown the top and serve.

Extremely low in calories and carbs. Excellent for low fat, low carb or
heart smart diets.

Tonight, I served this with oven baked Basa (white fish) fillets.

My recipe for these is:

Defrost two medium Basa fillets (about 200 calories each)
Spray glass oven dish with non calorie non fat spray or
a small amount of Extra Virgin Olive Oil
Place fillets in dish.
Sprinkle lightly with oregano
Dash of pepper

In a bowl, mix a coating as follows:

1/4 cup red or white wine.
1/4 cup grainy Dijon mustard
One tablespoon yellow mustard.

Coat the fish with the mixture

Top with 1/4 cup thinly sliced cabbage (cut length ways,
so it is long and thin)
Slice a dozen grape or cherry tomatoes and place them loosely
around the fish.

Bake for about twenty minutes in a 350 oven.

Serve together.

This menu, which is one of many I created, is colorful due to the tomatoes and
coating, extremely healthy and tastes incredible! For people who are trying to
avoid carbs and calories, this is a great menu for two.

I call it, Chocolate Chip Cookie:

Prepare the following:
5 ounces good-quality semi-sweet chocolate bar (Scharffen Berger 62%)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)

Procedure:
Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.

Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.

Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.

I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level teaspoons. I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.