Good Recipes!

Healthy Eating

2009-11-25T19:08:00.000-08:00

One thing that really irritates me is that so many people are obese. Every one should eat and exercise at a healthy level. Which is why I am only making healthy recipes on this blog. My first recipe for this occasion, shall be one of the BEST recipe you ever make.

Red and Green Salad

Serves 1 person

1 cup lettuce
1 quarter of a green bell pepper
1 celery stalk
1 small red apple

1. Cut the fruit and veggies very fine, like 1/6-1/4 of an inch.

2. Put everything in a salad spinner, and spin until thoroughly combined, or toss with salad tongs.

3. Enjoy your salad!

Fettuccine Alfredo

2009-10-13T18:20:00.000-07:00

I LOVE fettuccine Alfredo!!! Here's a great recipe, that I know you will like:

Ingredients

Salt
2 heads garlic
Pepper
Olive oil spray
8 ounces fettuccine
1 cup chicken stock
1 cup non-fat half-and-half
1/2 cup grated Parmesan
1/4 cup chopped parsley leaves

Directions

Preheat the oven to 450 degrees F.

Fill a 4-quart pot with water and bring to a boil. Season water with salt.

Cut the first 1/2-inch off the top of the heads of garlic to expose all of the cloves. Place garlic heads in the center of a piece of aluminum foil. Sprinkle exposed cloves with salt and pepper, mist with olive oil spray, and then wrap up in aluminum foil. Roast for 45 minutes, and then allow to cool.

Cook pasta according to package directions until al dente. Meanwhile, squeeze cooled roasted garlic cloves into a small saucepan, add chicken stock, and heat over medium heat. With an immersion blender, puree garlic and stock. Simmer until reduced by half. Add half-and-half and simmer until thick. Add Parmesan and blend again with the immersion blender. Taste and adjust seasoning with salt and pepper. Add noodles to pan with sauce and toss to coat. Divide pasta among plates and garnish with parsley.

California Rolls and Sushi Rice

2009-09-05T19:33:00.000-07:00

This is a great recipe, even though I don't like sushi, but everyone I know likes it, including my parents, the LOVE it!!!!!

Ingredients:

Juice of 1/2 lemon

1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces

4 sheets nori

1/2 batch sushi rice, recipe follows

1/3 cup sesame seeds, toasted

1 small cucumber, peeled, seeded, and cut into matchstick-size pieces

4 crabsticks, torn into pieces

Pickled ginger, for serving

Wasabi, for serving

Soy sauce, for serving

Squeeze the lemon juice over the avocado to prevent browning.

Directions:

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

Ingredients:

2 cups sushi or short grain rice

2 cups water, plus extra for rinsing rice

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon kosher salt

Directions:

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Yield: 4 cups