A wonderful fruity recipe for the entire family,simple and healthy rich fruit recipe.
Total time to cook:
20 minutes
Serves:
6
Category:
Dessert, snacks, coconut recipe
Ingredients:
1 cup blueberries
1 cup strawberries
1 cup mango, peeled
1/2 cup kiwi fruit
1/4 cup apple juice
5 large bananas
2 t. lemon juice
1 cup shredded coconut
1 Quart Almond-Flax Granola
Step Wise Instructions:
In a medium bowl, place the blueberries, blackberries, strawberries, mango, kiwi, and apple juice, toss gently to combine, and set aside.
In a food processor or blender, place the bananas and lemon juice, and process for 1 minute or until smooth.
Scrape down the sides of the container.
Add the shredded coconut and process the mixture an additional 2-3 minutes or until extremely light and creamy.
Transfer the mixture to a glass bowl.
To assemble the parfaits: in the bottom of 4 large glasses or dessert dishes place 1/2 cup of the mixed fruit mixture, then 1/2 cup Almond-Flax Granola, followed by 1/2 cup of the banana-coconut cream mixture.
Repeat the layers ending with the banana-coconut cream mixture.
Even if you think you don’t like Salmon…..you will love this dish. It is a simple recipe, but it takes a little time to put together ….well worth it and even better the next day!
Tasty, light version of the ever popular Lemon salad recipe
Total time to cook:
25 minutes
Serves:
7
Category:
Salad , rice,pecans
Ingredients:
1 cup vegetable or olive oil
1/3 cup white wine vinegar
1 clove garlic minced
1 tbsp lemon peel grated
2 tbsp sugar
1 tbsp Dijon mustard
1/2 tbsp salt
6 cups long grain rice cooked
2 cups wild rice cooked
2 cups seeded cucumbers diced
2/3 cup green onions thinly sliced
1/4 cup fresh parsley minced
1/4 cup fresh basil or 1 Tbls dried minced
1/2 tbsp pepper
1/2 cup chopped pecans toasted
Step Wise Instructions:
In a jar with tight-fitting lid, combine the first 7 ingredients; shake well. In a large bowl, combine long grain and wide rice; add dressing and toss.
Cover and refrigerate overnight.
Add the cucumbers, green onions, parsley, basil and pepper; mix well. C
Rock shrimp is luscious, forgiving, and so easy to cook with. Peppers and corn are the essence of summer eating, and when you combine them with rock shrimp and fettuccine you end up with the perfect, hassle-free summer dinner.
Total time to cook:
50 minutes
Serves:
6
Category:
Soup , leaf , fruits
Ingredients:
2 lb Rock shrimp
1 c Celery, diced
1 c Chopped onion
1 c Chopped carrots
1/4 lb Butter or margarine
1/4 ts Black pepper (optional)
1 t Curry powder
1 1/2 ts Chili powder
1/2 ts Thyme
1 t Chopped garlic
1/2 c Flour
1 Tomato, diced medium
1 Green pepper, diced medium
2 Tomatos, diced medium
Chopped parsley for garnish
Step Wise Instructions:
Here’s a very autumnal soup to get you in the Fall spirit.
Served it with mugs of mulled cider and a hearty Italian loaf.
Put oil (or substitute) in a hot pan and then add all ingredients except stock.
A perfect family soup recipe that should be a hit with both kids and adults. Feel free to increase half and half or heavy cream for a more rich taste. You can also add a second chicken breast if your family prefers chunkier curry.
Total time to cook:
50 minutes
Serves:
6
Category:
Coconut , non-veg , fruits
Ingredients:
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
Step Wise Instructions:
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking.
Add the mustard seeds and cook for about 1 minute, or until they stop popping.
Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil.
Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes.
Stir in the peas and cook for 1 minute.
Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
My cookbook collection is growing out of hand. In an effort to justify my addiction, I thought I would share my collection with everyone by actually trying more new recipes. This one ‘Chicken and Rice Bake’ is my recently prepared recipe, I found it superb. You all just try and comment.
Total time to cook:
50 minutes
Serves:
6 to 8
Category:
Dinner, non veg, side dish
Ingredients:
4 boned and skinned chicken breast halves
1 1/2 cups uncooked white rice
1 can condense cream of celery soup
1 can condense cream of chicken soup
2 soup cans of water
1 package Onion Soup Mix
Step Wise Instructions:
Spread rice evenly over the bottom of a 9″ X 9″ X 2″ baking dish.
Combine condensed soups and water; pour 1/2 of this mixture over the rice.
Arrange the chicken breasts in the pan, making sure not to overlap.
