I have an informal poll going today to see what you favorite Real Healthy Cooking blog recipe is. In the comment section write and tell us which one you have tried and liked the best.
Thanks
Joe
Saturday, August 27, 2011
Sunday, August 21, 2011
Blueberry Crisp
We recently attended a family gathering and took along this Blueberry Crisp. When you see the ingredients you will likely ask is this healthy? The answer is yes it really is, enjoy.
5 cups fresh blueberries
1 cup sugar plus a half cup for the topping
1 teaspoons fresh ginger minced
2 slices of fresh lemon
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups bread crumbs
3 tablespoons butter melted
1 teaspoon cinnamon
Set the blueberries over medium heat and add in the sugar, ginger and lemon slices. Cook for 20-25 minutes. Next bring the mixture to a boil and combine the cornstarch and orange juice. Add the cornstarch mixture to the boiling blueberries stirring constantly to thicken. Remove from heat and remove the lemon slices and transfer to a 9x9 casserole dish.
Heat the oven to 400 degrees. For the crust combine the remaining sugar, bread crumbs, butter and cinnamon then top the blueberry mixture. Bake until the topping is well browned.
5 cups fresh blueberries
1 cup sugar plus a half cup for the topping
1 teaspoons fresh ginger minced
2 slices of fresh lemon
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups bread crumbs
3 tablespoons butter melted
1 teaspoon cinnamon
Set the blueberries over medium heat and add in the sugar, ginger and lemon slices. Cook for 20-25 minutes. Next bring the mixture to a boil and combine the cornstarch and orange juice. Add the cornstarch mixture to the boiling blueberries stirring constantly to thicken. Remove from heat and remove the lemon slices and transfer to a 9x9 casserole dish.
Heat the oven to 400 degrees. For the crust combine the remaining sugar, bread crumbs, butter and cinnamon then top the blueberry mixture. Bake until the topping is well browned.
Friday, August 19, 2011
Mushroom Risotto
A recipe for 4-6
This goes great with Chicken Saltimbocca! Just Sayin'
5 cups chicken broth or stock
3 tablespoons olive oil
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated
Heat the chicken broth and reserve. Meanwhile heat the olive oil in a sauce pan and begin to sauté the onion until slightly browned then add the garlic and cook for another minute. Next add in the mushrooms and continue to sauté several minutes. Then add the bay leaves, thyme, parsley and rice stirring to coat. Begin adding the chicken broth 1 cup at a time and allow it to absorb into the rice each time. Finally after all of the broth is incorporated stir in the parmesan cheese. Serve warm.
This goes great with Chicken Saltimbocca! Just Sayin'
5 cups chicken broth or stock
3 tablespoons olive oil
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated
Heat the chicken broth and reserve. Meanwhile heat the olive oil in a sauce pan and begin to sauté the onion until slightly browned then add the garlic and cook for another minute. Next add in the mushrooms and continue to sauté several minutes. Then add the bay leaves, thyme, parsley and rice stirring to coat. Begin adding the chicken broth 1 cup at a time and allow it to absorb into the rice each time. Finally after all of the broth is incorporated stir in the parmesan cheese. Serve warm.
Chicken Saltimbocca
This is a classic Italian dish that literally means "jumps in the mouth". Take a look at the ingredients and it is clear that it will jump in your mouth with all those great flavors.
A recipe for 4
4 boneless chicken breasts (3-4 ounces each)
Black pepper
4 tablespoons Olive oil
½ cup onion sliced
2 cloves garlic minced
2 shallots sliced
3-4 slices prosciutto ham chopped
1 medium tomato chopped
1-2 cups chicken broth
1 Teaspoon fresh thyme leaves
1 tablespoon cold butter
Season the chicken breast with pepper. Then heat two tablespoons of olive oil in a skillet over high heat and sauté the chicken breast on both sides until thoroughly cooked then reserve in a warm place. Next add another tablespoon of olive oil to the pan and begin to sauté the onion, garlic and shallot for several minutes, next add in the ham and tomato then cook for another couple of minutes. Finally add in the chicken broth, fresh thyme and butter then return the cooked chicken to the pan to heat through.
A recipe for 4
4 boneless chicken breasts (3-4 ounces each)
Black pepper
4 tablespoons Olive oil
½ cup onion sliced
2 cloves garlic minced
2 shallots sliced
3-4 slices prosciutto ham chopped
1 medium tomato chopped
1-2 cups chicken broth
1 Teaspoon fresh thyme leaves
1 tablespoon cold butter
Season the chicken breast with pepper. Then heat two tablespoons of olive oil in a skillet over high heat and sauté the chicken breast on both sides until thoroughly cooked then reserve in a warm place. Next add another tablespoon of olive oil to the pan and begin to sauté the onion, garlic and shallot for several minutes, next add in the ham and tomato then cook for another couple of minutes. Finally add in the chicken broth, fresh thyme and butter then return the cooked chicken to the pan to heat through.
Thursday, August 4, 2011
Zucchini, Squash, Onions and Herbs
Zucchini and squash have a much richer flavor when they have cooked to the point of turning slightly brown. The natural sugars in those veggies caramelizes for terrific flavor. Add the fresh herbs and look out!
A recipe for 6-8
2 medium zucchini sliced3 yellow squash sliced
1 medium onion diced
3 tablespoons olive oil
Salt and pepper as needed
2-3 tablespoons fresh thyme leaves
2-3 tablespoons fresh basil shredded
Place the zucchini, squash and onion in a bowl and coat with the olive oil. Season lightly with salt and pepper then either grill or roast until well browned. Meanwhile place the fresh herbs in the same bowl and set aside. When the vegetables are cooked toss in the fresh herb mixture adding additional seasoning as desired.
A recipe for 6-8
2 medium zucchini sliced3 yellow squash sliced
1 medium onion diced
3 tablespoons olive oil
Salt and pepper as needed
2-3 tablespoons fresh thyme leaves
2-3 tablespoons fresh basil shredded
Place the zucchini, squash and onion in a bowl and coat with the olive oil. Season lightly with salt and pepper then either grill or roast until well browned. Meanwhile place the fresh herbs in the same bowl and set aside. When the vegetables are cooked toss in the fresh herb mixture adding additional seasoning as desired.
Asparagus: It Just Needs Heat
The best recipes are the simplest. Asparagus as I hear is tricky for some. The secret is that it really only needs heat whether from the grill, the oven or a saute pan. A little olive oil, salt and pepper and it is a breeze.
A recipe for 4-6
2 tablespoon olive oil
20 stalks of fresh asparagus
1 pinch black pepper
1 pinch kosher salt
Heat the oil on a griddle over high heat and place the asparagus on it. Season with the pepper and cook for 5-6 minutes until slightly browned.
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