Delicious healthy food ideas?!
Answers: I want somthing different but delicious and healthy some kind of foreign dish thats east to make?
Make sushi! =) Healthy and delicious!
http://www.indianfoodforever.com/
http://www.vegan-food.net/
I know several easy to make recipes, but none that are east to make.
Curried Tuna Melt
An old-fashioned favorite is updated with curry powder and raisins.
INGREDIENTS
1 (6 ounce) can tuna, drained and flaked
1/4 cup thinly sliced celery
1/4 cup mayonnaise
2 tablespoons thinly sliced green onions
2 tablespoons raisins
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon curry powder
2 English muffins, split and toasted
4 slices Cheddar cheese
DIRECTIONS
In a small bowl, combine tuna, celery, mayonnaise, onions, raisins, lemon juice, salt and curry powder. Spread about 1/4 cup on each muffin half; top with cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted
Try the following
Oriental Chicken
4 plump, free-range chicken thighs
5 fl oz (150 ml) Shaosing (Chinese brown rice wine)
3 fl oz (75 ml) Japanese soy sauce
1 heaped teaspoon peeled, grated fresh root ginger
4 cloves garlic, crushed
5 whole star anise
1 teaspoon toasted sesame oil
To garnish:
1 small red chilli, deseeded and cut into fine shreds
1 spring onion, cut into fine shreds
To serve:
5 fl oz (150 ml) rice, cooked
Pre-heat the oven to gas mark 6, 400°F (200°C).
Remove the skin from the chicken, then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time. Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.
Turkey Saltimbocca
2 turkey steaks (weighing about 10 oz/275 g in total – choose fairly equal-sized steaks)
6 slices Parma ham (weighing about 3 oz/75 g in total)
8 large fresh sage leaves
8 fl oz (225 ml) dry Marsala
1 teaspoon olive oil
salt and freshly milled black pepper
Prepare the turkey steaks, which need to be flattened out. So, place one of them between two large pieces of clingfilm and gently pound it using a large rolling pin, being careful not to break the meat. It needs to be flattened out to a shape measuring about 6 x 7 inches (15 x 18 cm), 1/8-? inch (3-5 mm) thick. Repeat this with the second turkey steak, between two fresh pieces of clingfilm. Then cut each flattened steak into four pieces measuring about 3 x 3? inches (7.5 x 9 cm).
Next, you need to separate the slices of Parma ham, trim away the fat and cut a 1? inch (4 cm) strip off the end of each slice. (You'll need these smaller pieces of ham to finish off two of the turkey pieces.) Now place a piece of ham on each slice of turkey, folding and creasing it up to fit, if necessary, then divide the six smaller pieces of ham between the last two turkey slices. Finally, top each one with a sage leaf and secure the whole thing together with a cocktail stick. Then season each piece on both sides with salt and freshly milled black pepper.Next, measure the Marsala into a small saucepan and heat it gently until it begins to bubble. While that's happening, cook the turkey: heat the oil in the frying pan over a fairly high heat and when it's really hot, put in half the pieces of turkey, sage-side down, reduce the heat to medium and fry for 2-3 minutes, until crisp and golden. Then turn them over and give the other side about a minute before removing them to a warmed serving dish. Do the same with the remaining pieces and when they're done, keep them warm with the others. Now pour the warmed Marsala into the frying pan, turn the heat right up again and let it bubble and reduce to a syrupy sauce, which should take 4-5 minutes. Return the turkey pieces to the pan and turn in the sauce. Serve on warmed plates (not forgetting to remove the cocktail sticks!) with the syrupy sauce poured over.
Marinated Chicken Brochettes with Green Couscous
2 x 6 oz (175 g) boneless chicken breasts, skin removed
6 fresh bay leaves, cut in half
? medium red onion, peeled, halved and separated into 8 layers
? large yellow pepper, deseeded and cut into 8
1 teaspoon groundnut or other flavourless oil
salt and freshly milled black pepper
For the marinade:
1 clove garlic
1 level teaspoon peeled, grated fresh root ginger
1 medium-sized green chilli, deseeded
1 tablespoon fresh coriander leaves
1 level teaspoon ground turmeric
6 fl oz (175 ml) buttermilk
salt and freshly milled black pepper
For the couscous:
5 oz (150 g) couscous
9 fl oz (250 ml) boiling chicken or vegetable stock
4 spring onions, including the green parts, finely chopped
2 tablespoons chopped fresh coriander
1 oz (25 g) rocket, leaves finely chopped
2 limes: juice of 1, 1 cut into wedges, to garnish
salt and freshly milled black pepper
You will also need two wooden skewers, about 10 inches (25.5 cm) long.
First of all, you need to make the marinade. To do this, use a pestle and mortar to crush the garlic with about ? teaspoon of salt until it becomes a purée. Next, add the grated ginger. Then chop the chilli and coriander and mix these with the garlic and ginger, along with the turmeric and some freshly milled black pepper. After that, pour the buttermilk into a bowl and whisk the other ingredients into it. Now cut each chicken breast into five pieces, add them to the bowl and give everything a good stir. Then press the chicken down well into the marinade, cover the surface with clingfilm and pop the bowl into the fridge for a few hours or, preferably, overnight. When you are almost ready to cook the chicken, soak the skewers in hot water for 30 minutes (to prevent them burning). Pre-heat the grill to its highest setting for at least 10 minutes and line the grill pan with kitchen foil.
Next, dry the skewers in a clean tea cloth and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. Carry on alternating the bay leaf, chicken, onion and pepper until you have threaded five pieces of chicken on to each skewer, finishing with half a bay leaf on each. Make sure you pack everything together as tightly as possible, then season with salt and freshly milled black pepper and brush the vegetables with a minute amount of oil. Lay the brochettes on the grill rack and place them under the grill, about 4 inches (10 cm) from the heat source. Brush liberally with some of the remaining marinade and grill them for 10 minutes, before turning them over and grilling them for a further 10 minutes, brushing them with more of the marinade as they cook, and watching them carefully so they don’t burn.
While the chicken is cooking, place the couscous in a largeish bowl, then pour the boiling stock over it, add some salt and freshly milled black pepper and stir it with a fork. Then leave it on one side for 5 minutes, by which time it will have absorbed all the stock and softened. After that, fluff it up by making cutting movements across and through it with a knife. Then stir in the remaining couscous ingredients and season to taste. When the chicken is ready, pop the brochettes on top of the couscous and serve straight away on warmed serving plates, garnished with the wedges of lime.