Sponsored Links

Salads

Einkorn and rice salad with dried apricots and almonds

Einkorn and rice salad with dried apricots and almonds

Chicory and Roquefort salad

Chicory and Roquefort  salad with mustard vinaigrette

Carrots, chicories & asparagus warm salad

Carrots, chicories & asparagus warm salad

Rocket & frisee salads with ginger vinaigrette

Rocket & frisee salads with ginger vinaigrette

Baby spinach with radishes and lemon caper dressing

Baby spinach with radishes and lemon caper dressing

Grapefruit and avocado super salad

Grapefruit and avocado super salad

Fresh spinach and quinoa salad

Fresh spinach, quinoa and crushed walnuts salad

Apple, lettuce & pomegranate salad

Apple, lettuce & pomegranate salad

Fennel and orange salad with baby octopus

Fennel and orange salad with baby octopus

Carrots and bulgur salad

Fresh carrots and bulgur wheat salad

Fresh baby spinach and bacon salad

Fresh baby spinach and bacon salad

Courgettes (zucchini) salad

Courgettes (zucchini) salad with fresh mint

French beans and cherry tomatoes salad

French beans and cherry tomatoes salad

Ceasar salad with anchovy mustard dressing

Ceasar salad with anchovy mustard dressing

Orange and grapefruit lettuce salad

Orange and grapefruit lettuce salad

Rocket salad and caramelisedonions with goat cheese

Rocket salad, caramelized onions and goat cheese

Cherry tomatoes, basil and beans salad

Cherry tomatoes, basil and beans salad

Avocado mango salad with prawns

Avocado mango salad with prawns

Marinated calamari salad

Marinated calamari salad with tomatoes and onions

Wardolf salad with homemade mayonnaise

Waldorf salad with homemade mayonnaise

Avocado & lettuce with tomatoes

Avocado & lettuce with tomatoes and parsley dressing

Carrots and cabbage with anchovy dressing

Carrots and cabbage with anchovy dressing

Rocket & Lettuce salad with sun dried tomatoes and blue cheese

Rocket & Lettuce, sun dried tomatoes and blue cheese

Winter salad with Dijon dressing

Fresh winter salad with dill dressing

Black rice and caramelized vegetables salad with prawns

Black rice and caramelized vegetables salad with prawns

Spinach and green lentil salad

Spinach and green lentil salad

 

2 comments to Salads

  • BLACK BEANS RICE (Healthy Can be prepared in 20 menitus)Step 1: prepare the rice; make the black beansFor the rice2 bags boil-in-bag white riceFor the black beans1 1/2 cups chopped onion (1 medium-large onion)2 garlic cloves1 can (16 ounces) black beans, rinsed and drainedVegetable cooking spray1/2 teaspoon cumin1/3 cup salsa flavored with chipotle chiles1/2 cup water1 can (14 1/2 ounces) no-salt-added tomatoes, including the liquid1 teaspoon grated lemon zest (optional)1 teaspoon lemon juice (optional)2 tablespoons chopped cilantro, or to taste (optional)Cilantro sprigs1. Prepare the rice: Microwave 1 bag of rice at a time according to the directions on the package. Repeat with the remaining bag. Transfer the rice to a bowl and keep warm, covered with plastic wrap.2. Prepare the black beans: Finely chopped the onion to measure about 11/2 cups. Finely chop the garlic. Rinse and drain the beans; reserve.3. Coat a large nonstick skillet with vegetable cooking spray and heat over medium-high heat just until hot. Add onions and cook, stirring, for 4 menitus, or until slightly translucent. Add the garlic and cumin and cook, stirring, for 1 minute longer. Add the salsa, water, and tomatoes with the liquid. Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally, for 5 menitus.4. While the bean mixture cooks, zest and juice the lemon, and chop enough cilantro to measure 2 tablespoons, if using.5. Remove the pan from the heat. Stir in the beans, lemon zest and juice, and optional cilantro. Keep warm, covered. Step 2: assemble the sliced cucumbers and tomatoes vinaigrette1 cup cucumber slices2 cups tomato wedges2 tablespoons store-bought balsamic vinaigrette or other dressing12 romaine leaves In a salad bowl, combine the cucumbers, tomatoes, and vinaigrette and toss to coat. Line 4 salad plates with the romaine lettuce and top with the salad, dividing it evenly. Place the plates on the table. Step 3: serve1. Place 1 cup of the rice in the center of each dinner place and top with 1 cup of the bean mixture. Garnish with a sprig of cilantro, if desired.2. When ready for dessert, serve the pastries on dessert plates or the ice cream in small dessert bowls. Ingredients Shopping List:Black beansSalsa flavored with chipotle chilesNo-salt-added tomatoesLemonCilantro (optional)Balsamic vinaigrette or other dressingBabas au Rhum or rum raisin ice creamfrom the salad barCucumber slicesTomato wedgesRomaine leaves (optional) Ingredients From Your Pantry:Boil-in-bag white riceVegetable cooking sprayOnionGarlicGround cuminCAJUN CORN, RICE RED BEANSStep 1: make the cajun corn, rice, and red beans1 large green pepper1 large red pepper1 medium onion2 garlic cloves1 can (15bd ounces) red beans, such as kidney beans1 tablespoon olive oil1 teaspoon Cajun seasoning or chili powder2 cups instant white rice1 can (14bd ounces) vegetable broth1 package (16 ounces) frozen corn kernelsSalt and pepper to taste2 to 6 drops hot pepper sauce, or to taste (optional) 1. Chop both peppers to measure 1 cup each. Chop the onion to measure 1 cup. Slice the garlic. Rinse and drain the beans.2. In a large deep heavy skillet, heat the olive oil over high heat until hot. Add the peppers, onion, garlic, and Cajun seasoning. Stir to coat with the oil and cook for 3 menitus, until softened slightly.3. Add the rice and stir to coat. Add the broth and bring to a boil, covered. Stir in the corn and beans and cover the pan. Remove the pan from the heat and let stand for 5 menitus. Season with salt and pepper and hot pepper sauce, if desired. Step 2: cook the okra with spicy tomatoes1 can (14bd ounces) diced tomatoes with mild green chiles1 package (10 ounces) frozen sliced okraIn a large saucepan, combine the tomatoes and okra. Bring to a boil, covered, over medium-high heat, reduce the heat to a simmer, and cook, separating the slices of frozen okra with a spoon, for about 8 to 10 menitus, or until the okra is cooked and the mixture is heated through. Transfer to a serving bowl, cover to keep warm, and place on the table. Step 3: prepare the frosted angel food cake with toasted coconut1 cup shredded coconut1 store-bought angel food cake1 container (16 ounces) vanilla frosting1. Spread the coconut on a Pyrex pie plate or paper plate and microwave on High for 2 menitus. Stir and microwave, stirring every minute to make sure it is evenly golden, for 3 to 4 menitus. Remove and let cool.2. Place the cake on a cake platter or large plate. Frost the sides and the top. Sprinkle the toasted coconut all over the cake, pressing it lightly on with your hands. Step 4: serve1. Place the skillet on the table and spoon portions directly onto dinner plates. Serve the okra alongside.2. When ready for dessert, cut the angel food cake into slices, place on dessert plates, and serve. Ingredients Shopping List:Green pepperRed pepperRed beans, such as kidney beansFrozen corn kernelsDiced tomatoes with mild green chilesFrozen okraShredded coconutAngel food cakeVanilla frostingIngredients From Your Pantry:OnionGarlicOlive oilCajun seasoning or chili powderInstant white riceVegetable brothSalt and pepperHot pepper sauce (optional)ButterBAKED EGGS WITH CREAM SPINACH ON AN ENGLISH MUFFINMenu Gameplan:Step 1: make the baked eggs with creamed spinach on english muffinsStep 2: while the eggs are baking, assemble the green salad with mushrooms and croutonsStep 3: prepare the pink grapefruit with brown sugar glazeStep 4: serveHere’s How to Make It in 20 Minutes:Before You Start:Preheat the oven to 500F to bake the eggs and glaze the grapefruit.Step 1: make the baked eggs with creamed spinach on english muffins2 packages (9 ounces each) frozen creamed spinach4 large eggsSalt and pepper to taste4 English muffinsbd cup thick-style mild or spicy salsa1. Preheat the oven to 500F.2. Make a slit in the end of each of the packages of frozen spinach and place them in a 2-quart Pyrex baking dish. Microwave on High for 10 menitus. Open the bags and transfer the hot spinach to the baking dish. Using the back of a soup spoon, make 4 equally spaced indentations in the spinach.3. Break an egg into each indentation. Season the eggs with salt and pepper. Cover the baking dish with aluminum foil and bake in the conventional oven for 5 to 7 menitus, or until the eggs are set. Remove the baking dish from the oven.4. Meanwhile, with a fork, split each of the English muffins. Toast the muffins in a toaster or toaster oven until lightly colored. Transfer 1 muffin to each of 4 dinner plates. Do not turn off the oven. Step 2: while the eggs are baking, assemble the green salad with mushrooms and croutons1 bag (5 ounces) prewashed spring or baby greens1 cup sliced mushroomsbd cup whole-wheat croutonsbc cup store-bought salad dressing of choicePlace the greens, mushroom slices, and croutons in a salad bowl. Add the dressing and toss to coat. Place the bowl with 4 salad plates on the table. Step 3: prepare the pink grapefruit with brown sugar glaze2 pink grapefruits2 tablespoons packed brown sugarbc teaspoon ground cinnamon1. Cut each grapefruit in half and section the halves. Place the halves in a small baking dish.2. Combine the brown sugar and cinnamon and sprinkle evenly over each of the grapefruit halves. Bake for 5 menitus, or until the grapefruit is warm and the sugar is slightly melted. Step 4: serve1. Using a large spoon, scoop an egg with some of the creamed spinach under it and place it over the English muffin halves on each plate. Spoon 2 tablespoons salsa over the egg. Plate the remaining eggs and spinach and garnish with salsa in the same way.2. When ready for dessert, serve the baked grapefruit halves, preferably still slightly warm, in small bowls. Ingredients Shopping List:Frozen creamed spinachEnglish muffinsThick-style salsa, mild or spicyPrewashed spring or baby greensMushrooms, sliced (from the produce department)Whole-wheat croutonsPink grapefruitsIngredients From Your Pantry:Large eggsSalt and pepperSalad dressing of choiceBrown sugarGround cinnamonCARROT POTATO SOUPBefore You Start:3 tablespoons butter1 1/2 cups chopped scallions1 bag (10 ounces, about 4 cups) pre-shredded carrots2 cans (14 1/2 ounces each) vegetable broth (about 4 cups)1 1/2 cups “just add milk” frozen mashed potatoes1/2 cup light cream or half-and-halfSalt and pepper to taste1. Melt the butter in a 3-quart nonstick saucepan over medium heat. Add 1 cup of the scallions and cook, stirring, until nearly tender, about 2 menitus.2. Add the carrots and broth. Cover, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer for 5 menitus, or until the carrots are almost tender.3. Stir in the potatoes, cover, and cook for 5 menitus. Step 1: meanwhile, make the toasted cheese and red pepper sandwiches1 jar (7 ounces) roasted red peppers8 slices whole-wheat or rye bread3 tablespoons softened butter8 ounces thinly sliced Swiss, Havarti, or other favorite cheese 1. Drain the red peppers well and cut into thin strips.2. Spread 1 side of each bread slice lightly with butter. Top unbuttered sides of 4 of the bread slices with cheese and pepper strips; cover with a bread slice, buttered side up.3. Heat a large range-top grill pan or griddle or nonstick skillet over medium-high heat. Place the sandwiches on the grill, in batches if necessary, and toast until both sides are evenly golden brown and the cheese is melted, pressing down lightly with spatula. Transfer to a cutting board. Step 2: serve1. While the sandwiches are grilling, transfer the soup mixture to a blender or food processor and puree until smooth, working in batches if necessary. Return the soup to the saucepan and stir in the light cream or half-and-half. Season with salt and pepper. Heat until steaming.2. Ladle the soup into soup bowls and garnish each with some of the remaining [1/2] cup chopped scallions. Serve.3. Cut the sandwiches in half or quarters and serve on small plates with the soup.4. When ready for dessert, divide the cut-up melon among 4 dessert bowls. Place the lemon bars on a serving plate and pass at the table. Ingredients Shopping List:Pre-shredded carrots (bagged, from the produce department)“Just add milk” frozen mashed potatoesLight cream or half-and-halfRoasted red peppersSwiss, Havarti, or other favorite cheese, thinly slicedLemon barsFrom the Salad BarChopped scallionsCut-up assorted melon, such as honeydew, cantaloupe, and watermelonIngredients From Your Pantry:ButterVegetable brothSalt and pepperSliced whole-wheat or rye breadBROILED CHICKEN BREASTS W/ APRICOT GLAZEPreheat the broiler.Step 1: cook the micro-baked sweet potatoes4 small sweet potatoes (or 2 large)Butter for servingSalt and pepper to taste1. Scrub the sweet potatoes and prick in several places with a fork or skewer.2. Place a piece of paper towel in the microwave and arrange the potatoes like the spokes of a wheel on the towel. Microwave on High for 13 to 17 menitus for 4 potatoes, a little less for 2 potatoes, turning them over once and giving each a quarter turn twice while cooking. Microwave until the potatoes yield a bit to pressure when squeezed. Let stand a few menitus to finish cooking before serving to soften. Step 2: cook the asparagus with shallot butter1 pound thin asparagus2 shallots3 tablespoons butter1 tablespoon fresh lemon juiceSalt and pepper to taste1. Trim the asparagus, if necessary.2. Fill a large skillet with 1 inch of water, cover, and bring to a boil over high heat. Add the asparagus, bring the water back to a boil, and simmer for 4 to 6 menitus, or until just crisp-tender. Drain and transfer to a serving platter.3. Thinly slice the shallots.4. In the same skillet, melt the butter over medium heat about 1 minute, or until just beginning to brown. Add the shallots and cook, stirring, for 1 minute until softened. Swirl in the lemon juice and season with salt and pepper. Pour the shallot butter over the asparagus. Cover to keep warm. Step 3: make the broiled chicken breasts with apricot glazeNonstick vegetable cooking spray3 tablespoons apricot preserves or orange marmalade1 tablespoon ketchupbd teaspoon cider vinegar4 skinless boneless chicken breast halves (5 to 6 ounces), trimmedbd teaspoon crumbled dried thymeSalt and pepper to taste1. Preheat the broiler. Line the broiler pan with aluminum foil. Spray the broiler-pan rack with nonstick vegetable cooking spray.2. In a cup, stir together the preserves or marmalade, ketchup, and vinegar.3. Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 menitus. Turn and broil for 3 menitus. Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 menitus, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Remove from the broiler. Step 4: serve1. Place a chicken breast on each of 4 dinner plates.2. Add a whole or half sweet potato to each plate and serve with butter and salt and pepper on the table.3. Place the asparagus on the table.4. When ready for dessert, scoop the orange sherbet into dessert bowls and garnish each serving with 1 or 2 butter cookies. Ingredients Shopping List:Sweet potatoesAsparagusShallotsLemon (for juice)Apricot preserves or orange marmaladeSkinless boneless chicken breast halvesOrange sherbetChocolate-dipped butter cookiesIngredients From Your Pantry:ButterSalt and pepperNonstick vegetable cooking sprayKetchupCider vinegarDried thymeBLACKENED TUNA W/ RICE BROCOLIBefore You Start:White Rice with Cilantro, Pimientos, and Capers1 cup long-grain rice1/3 cup chopped cilantro2 tablespoons chopped jarred pimientos1 tablespoon capers, drained1. In a medium saucepan, bring 2 cups water, covered, to a boil over high heat. Add the 1 cup rice, stir, and cover the pan. Lower the heat and simmer 15 menitus, or until the water has been absorbed. Remove the pan from the heat but keep it covered.2. While the rice cooks, chop enough cilantro to measure 1/3 cup; reserve.Step 1: prepare the spice rub and cook the tunaBlackened Tuna2 teaspoons dried oregano 2 teaspoons sweet paprika 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon salt1/2 teaspoon freshly ground black pepper24 ounces tuna, cut into 4 steaks, each bd to 2/3 inch thick3 teaspoons canola oil, dividedLemon wedges, for serving1. Preheat the oven to 400 degrees F.2. In a small bowl, combine the 2 teaspoons each of oregano and paprika, the 1 teaspoon each of cayenne, garlic powder, and salt, and the 1/2 teaspoon black pepper.3. Brush both sides of the tuna using 2 teaspoons of the oil and sprinkle both sides of each with the spice mixture. Use your hands to gently rub the spices into the fish.4. Brush a heavy ovenproof skillet (such as cast iron) with the remaining 1 teaspoon oil. Heat the skillet over high heat until it smokes, then add the fish in one layer. Cook 1 minute per side. Transfer the skillet to the oven and roast the tuna 6 to 8 menitus for medium-rare to medium, or until the fish is cooked to desired degree of doneness. Step 2: steam the broccoliSteamed Broccoli1 bunch (about 1 pound) broccoli1. Trim the broccoli spears. Fit a large saucepan with a vegetable steamer basket, then add about 1 inch of water. Cover and bring to a boil over high heat.2. When the water boils, carefully place the broccoli spears in the steamer basket, cover the pot, and steam 5 to 7 menitus, depending on the thickness of the stalks, until crisp-tender. Transfer the broccoli to a serving bowl and place the bowl on the table. Step 3: serve1. Finish the rice: Stir the 1/3 cup chopped cilantro, 2 tablespoons pimientos, and 1 tablespoon capers into the rice until evenly combined.2. Place 1 piece of tuna on each of 4 dinner plates. Spoon a portion of the rice alongside. Serve with the steamed broccoli and lemon wedges for the fish, broccoli, or both. Ingredients Shopping List:CapersCilantro (1/3 cup chopped)Chopped pimientos (2 tablespoons)Tuna steaks (4, for a total of 24 ounces), each 1/2 to 2/3 inch thickBroccoli (one 1-pound bunch)Lemon wedgesIngredients From Your Pantry:Long-grain rice (1 cup)Sweet paprikaDried oreganoGarlic powderCayenne pepperCanola oilSalt and freshly ground black pepperSHRIMP GREEN BEAN STIR FRYBefore You Start:Bring a large pot of water to a boil, covered, over high heat to cook the pasta. Step 1: cook the vermicelli with chopped parsley4 quarts water8 ounces vermicelli or another thin-strand pasta2 teaspoons olive oil1/4 cup chopped fresh parsley 1. Pour the water into a large pot, cover, and bring to a boil over high heat. Add the pasta, stir to separate the strands, and cook according to the directions on the package, until al dente. Drain, transfer to a serving bowl, and add the olive oil. Toss to coat.2. While the pasta is cooking, finely chop enough parsley to measure 1/4 cup.3. Add the parsley to the pasta and toss well. Keep warm, covered. Step 2: prepare the blackberry and blueberry parfaits with lemon yogurt1 cup fresh blueberries or frozen, thawed1 cup fresh blackberries or frozen, thawed2 containers (8 ounces each) nonfat lemon yogurt2 teaspoons fresh lemon juiceIf using fresh berries, rinse each separately in a colander and gently shake dry. Place 1/4 cup blueberries in the bottom of each of 4 clear wineglasses. Top each serving with 1/2 container lemon yogurt. Sprinkle each with 1/2 teaspoon lemon juice. Divide the blackberries equally among the parfaits. Refrigerate until serving time. Step 3: cook the shrimp and green bean stir-fry1 tablespoon cornstarch1 teaspoon Worcestershire sauce1 tablespoon tomato paste1 tablespoon hoisin sauce1/2 cup water2 garlic cloves2 teaspoons minced ginger12 ounces pre-trimmed green beans1 tablespoon toasted sesame oil1 pound peeled and deveined medium shrimp 1. Make the sauce: Place the cornstarch in a small cup and add the Worcestershire. Stir until blended. Stir in the tomato paste, hoisin sauce, and water until combined.2. Finely chop the garlic and enough ginger to measure 2 teaspoons. Combine the garlic, ginger, and green beans in a bowl.3. In a large nonstick skillet, heat the sesame oil over medium-high heat until hot. Add the seasoned green beans and stir-fry for 15 seconds. Add the shrimp and stir-fry for 30 seconds.4. Stir the sauce, add it to the wok, and cook for about 4 menitus, stirring, until the shrimp turn pink and the sauce thickens slightly. Transfer the stir-fry to a serving dish. Step 4: serve1. Place a serving of the pasta on each of 4 dinner plates.2. Place the shrimp stir-fry on the table and serve at once over or alongside the pasta.3. When ready for dessert, serve the parfaits. Ingredients Shopping List:Vermicelli or another thin-strand pastaFresh parsleyBlueberries, fresh or frozenBlackberries, fresh or frozenNonfat lemon yogurtGingerrootLemon juiceGreen beansMedium shrimp, peeled and deveined Ingredients From Your Pantry:Olive oilCornstarchWorcestershire sauceTomato pasteHoisin sauceGarlicToasted sesame oil

  • I will go to watch and cheer even I know U22 Cambodia will be bring No 5 to home in 6 countries. cos the last game with laos, laos is stonrg enough to fall Cambodia. Cambodia sooooooooooooooooooo 0

Leave a Reply to Chan Cancel reply