Healthy Eating Recipes

[znfdl]

My wife and I have started to eat more healthy. I would ove to hear about some other people's favorite healthy recipes.

My recipe for tonight's dinner was:
Red Lentil Soup with Kale
Perfumed by the scents of cumin, coriander, garlic, andturmeric, this red lentil soup is perfect when served alongside some na'an orother flatbread for dunking. Don't forget a little bit of lemon juice tobrighten up all the flavors.
Red Lentil Soup with Kale
makes a bunch -- enough for a couple of meals and leftovers
olive oil
2 medium onions, diced
2 medium carrots, diced
4 cloves garlic, minced
1 tsp salt
2 tsp chile powder
2 tsp coriander
2 tsp cumin
1 tsp turmeric
medium bunch of kale, chopped
2 1/2 cups red lentils, picked through, rinsed and drained
4 cups chicken broth
2 cups water

lemon wedges (optional)

Heat a whorl of olive oil in a medium stockpot over medium heat. When oil ishot, add onions. Saute until just becoming transluscent, about 4-5 minutes. Addcarrots and saute until carrots are beginning to soften. Add garlic, salt, andspices. Stir well and cook until spices begin to bloom. Add kale, lentils,broth, and water.

Bring soup to a boil, then reduce to a simmer. Simmer 40-50 minutes, or untilthe lentils have softened and begun to break apart.

At this point, you can puree the soup if you desire. Use a hand blender, orpuree in batches in a blender. I like to use a hand blender to puree the soupjust a bit -- but not until the soup loses all of its texture.

Serve soup hot with a squeeze of lemon.

[SpeedyChix]

Jicama and Red Cabbage Salad with Mint and Cilantro Tossed with Sweet-and-Sour Asian Dressing
If you’re a coleslaw fan or like a crunchy salad, this recipe is for you. Red cabbage is a nutrient-rich cruciferous vegetable. Jicama is loaded with nutrients, including iron. Together they make a colorful pair. Kossak kohlrabi makes a superb substitution for the jicama.

NUTS
½ cup sliced almonds
1 teaspoon maple syrup
Pinch of cayenne

DRESSING
½ teaspoon seeded and diced jalapeño
3 tablespoons rice wine vinegar
1 tablespoon fresh lime juice
¼ cup tamari
3 tablespoons maple syrup
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
Pinch of sea salt

SALAD
1 pound red cabbage (about 6 cups chopped)
½ pound jicama, peeled small julienned (about 4 cups)
2 tablespoons finely chopped fresh mint
¼ cup finely chopped fresh cilantro or fresh basil

Preheat the oven to 350º F.

Toss the nuts in a bowl with the maple syrup and cayenne. Spread on a sheet pan and bake 10 to 12 minutes, until golden and fragrant. Remove from the oven and cool to room temperature. Use a metal spatula to loosen the crispy nuts.

To make the dressing, whisk together the jalapeño, vinegar, lime juice, tamari, maple syrup, sesame oil, ginger, and salt. Set aside.

To make the salad, cut the cabbage in half, remove the core, and shred with a sharp knife.

In a large bowl, combine the cabbage, jicama, mint, and cilantro. Toss with the dressing. Sprinkle the nuts on top and serve.

courtesy Rebecaa Katz’ One Bite at a Time

[SpeedyChix]

Here's one other. Looking forward to trying the lentil and kale soup and seeing other recipes.

Potato Leek Soup
Approx. 3 pounds of small potatoes, rinsed and cut in small pieces (some of the purple potatoes are in pic of reheating soup).
4-8 leeks, cleaned and sliced thinly (if they're small, use more, at least as much "mass" as carrots)
1# carrots, peel and sliced
black pepper
approx 2 qts of chicken stock (a couple of those septrapak boxes or can use vegetable stock)
Optional: bacon, thick sliced is nice. Fry it up ahead and drain it. 1/2 pound (it does add a nice flavor to this)
thyme
oregano
tumeric
salt if so inclined
fresh flat parsley, big bunch or two, rinse, spin dry and chopped

Slowly boil potatoes, leeks, carrots in chicken stock. Start with the potatoes, can prep the leeks and carrots while potatoes get a head start. Add seasonings. Keep covered and turn down so it just simmers. Wait until things are about done before adding bacon. When is it done? Fork in the potatoes breaks them and/or carrots are to the softness you prefer.

Keeps and reheats well. The smaller pieces of potatoes sort of break down and give it that more bodied texture without messing with a flour/butter roux.

[steve garro]

Baja Coleslaw.
Green cabbage
Purple onion
Carrot
Slice the 1st two very thin, grate the carrots.
Add salt & pepper to taste, just BARELY enough safflower mayo to hold it together, and just before serving squeeeze fresh lime over the amount you will eat right away. If you make a metric shit tonne, as it does keep really well, do not add the mayo or lime until serving.
Really damn good, and awesome on tacos as well.
- Garro.

[Shinomaster]

Three cups black or pinto beans.
two onions chopped
a few garlic cloves
salt pepper
Boil
eat.

I've been living on beans all summer as my housemate was unemployed. You can save a lot of money by not eating out every day, and a bean and cheese burrito never gets old for some reason. Also, here's another red lentil soup recipe that's quite tasty and healthy.

[alexis]

Here's one other. Looking forward to trying the lentil and kale soup and seeing other recipes.

Potato Leek Soup
Approx. 3 pounds of small potatoes, rinsed and cut in small pieces (some of the purple potatoes are in pic of reheating soup).
4-8 leeks, cleaned and sliced thinly (if they're small, use more, at least as much "mass" as carrots)
1# carrots, peel and sliced
black pepper
approx 2 qts of chicken stock (a couple of those septrapak boxes or can use vegetable stock)
Optional: bacon, thick sliced is nice. Fry it up ahead and drain it. 1/2 pound (it does add a nice flavor to this)
thyme
oregano
tumeric
salt if so inclined
fresh flat parsley, big bunch or two, rinse, spin dry and chopped

Slowly boil potatoes, leeks, carrots in chicken stock. Start with the potatoes, can prep the leeks and carrots while potatoes get a head start. Add seasonings. Keep covered and turn down so it just simmers. Wait until things are about done before adding bacon. When is it done? Fork in the potatoes breaks them and/or carrots are to the softness you prefer.

Keeps and reheats well. The smaller pieces of potatoes sort of break down and give it that more bodied texture without messing with a flour/butter roux.

Thanks, SpeedyChica - I made this last night, and it turned out great. I did not have any bacon, so I used some garlic/basil pork sausage from WF. Took it out of the casings, browned it a little then tossed it in for the last little bit of simmering. I also used half cilantro, half flat leaf parsley. Plenty of leftovers await.

[steve garro]

Making this tonight with some halibut my buddy just brought me from Alaska - the recipie is from San Ignacio, BCS.

Pescado en la Carpa - fish in a tent.

Take your fillets and place them skin side down on a large piece of tin foil - big enough to fold it closed.
Put a tiny bit, maybe 1/2 a TS of olive oil on top, along with 1/2 cup mushrooms sliced thin and then squeeze 1/2 a lemon on top and salt & pepper.
Fold the foil in 1/2 long ways, crinkle closed and then the same short ways - seal it up so it steams in it's own liquids.
Put it in the over at 400*F skin side down on a pizza tray and cook it until you can just smell the fish.
Garnish with some thinly sliced green onions.
Damn good and easy.
- Garro.

[SpeedyChix]

Roast up a pan of these in the oven. After years of not liking these "nasty little cabbages", they are great from the oven.

Brussels sprouts and carrots with almonds
1# julienne-cut carrots
1# Brussels sprouts, quartered
salt, pepper & turmeric (to taste)

Toward end of cook time add
Chopped fresh parsley
Chop up some almonds
1T brown sugar (to taste)

Roasting pan, olive oil and above. Oven 350-400. Toss every 10 min or so until done. 20-35 min.