Posts Tagged ‘healthy vegetarian recipes’
Pickling is one of the easiest cooking techniques that there’s almost no excuse not to make your own pickles at home! The great thing is that by varying the types of spices and/or aromatics you use in the pickling process you can make a pickle representative of any regional cuisine0-for example, if I were to use some cloves, peppercorns, all-spice berries, and coriander, I would end up with a pickle that was more in line with American regional cuisine. This recipe shows an Asian variety so use it in any Asian preparation to add some zip and pizzazz to your dish!
Ingredients;
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1 thai bird chili (or fresno for less heat), halved
- 2.5 cups shredded carrot
- 2.5 cups julienned cucumber
- salt and pepper to taste
- 1 cup white vinegar
- 1 tablespooon honey
- 1/2 teaspoon red pepper flakes (optional)
Directions:
Heat oil. Add ginger, garlic, and chili. Cook for 30 seconds. Add carrots, cucumber, salt, and pepper. Stir for 30 seconds. Add vinegar and honey. Stir to combine. Bring to a boil and then let simmer for 10 minutes. (Add pepper flakes if more heat is desired). Let cool and then refrigerate for at least one day before using. Enjoy!
Whenever making fried rice with brown rice, make sure to have a batch of cooked brown rice that is at least a day old. This helps in preventing the rice from getting clumped together when cooking as a fried rice dish. Also, make sure to stir in the pineapple just before serving so its moisture does not make the individual brown rice grains soggy.
Ingredients:
- 4 tablespoons canola oil
- 1 cup red onion, diced
- 1 tablespoon garlic, minced
- 1 to 2 teaspoons red chili flakes, or to taste
- salt and pepper to taste
- 4 eggs, whisked
- 3 cups cooked basmati brown rice
- 4 tablespoons low-sodium soy sauce
- 1/2 cup peanuts, chopped
- 1/2 cup fresh mint, chopped
- 1 cup fresh pineapple, diced
Directions:
Heat oil. Cook onions until translucent. Add garlic, chili flakes, salt, and pepper. Cook for another 30 seconds. Add in eggs. Cook until eggs are just done. Stir in rice gently along with soy sauce. Stir in mint and peanuts off heat. Top with pineapple just before serving. Enjoy!
Whole Wheat Ricotta Blintzes with Blueberry Compote
Posted by: EatFree
May 7th, 2012 >> Uncategorized
Blintzes are thin crepes usually stuffed with cheese and/or fruit. Here I’ve replaced the white flour traditionally used with 100% whole wheat flour. The blueberries add a nice freshness in contrast to the creaminess of the ricotta. This recipe makes 3 large crepes (which can each be divided in half) or 6 smaller crepes.
Ingredients:
- 1/2 cup 100% whole wheat flour
- pinch of fine sea salt
- 1 organic egg, whisked
- 2 cups fresh blueberries
- 1/2 lemon, juiced
- 1/2 teaspoon lemon zest
- 2 tablespoons raw turbinado sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons cornstarch
- 1 tablespoon unsalted organic butter
- 1.5 cups part-skim organic ricotta cheese
Directions:
- Whisk together flour and salt. Whisk in egg and enough warm water to form thin pancake-batter like consistency. Do not over-mix . Set aside for at least 15 minutes.
- In the meantime, combine berries, lemon juice, lemon zest, raw sugar, and vanilla in a small pot. Simmer until blueberries start to burst but are still intact. Whisk in cornstarch with one tablespoon cold water. Add into blueberry mixture, bring to a boil, and then simmer for 1 minute until thick. Set aside.
- Heat one teaspoon of butter in skillet. Add about 1/3 cup of crepe batter, swirl around off heat, and then cook on both sides over medium heat until browned and cooked. Repeat for rest of crepes. Fill with 1/2 cup of ricotta cheese, fold over, and then top with blueberry compote. Enjoy!
