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Healthy Recipes with Rice


Rice is a fantastic ingredient that can be a part of many different recipes. One of the best things about it is that even if you’re trying to eat healthier you don’t have to cut it out! There are many very healthy recipes that you can make with rice that taste absolutely delicious.

There are two main types of rice: white rice and brown rice. Brown rice is thought to be better for you as it is whole grain, but you can use both types of rice in healthy recipes. Below is a guide to some very healthy recipes that include rice.

Rice Pudding
Although rice pudding is often thought of as a cheeky indulgence, you can make it as a healthy dessert with white or brown rice. All you need is 1 cup of coconut milk, 1 cup of cooked rice (brown or white), 1 tablespoon of honey or maple syrup and 1 dash of cinnamon.

Rice pudding with Cinnamon, absolutely delicious!

Image Source

Firstly, you shake the coconut milk to ensure it is completely mixed and then put it into a small pan. You then allow the coconut milk to simmer over a low heat. Next you add the honey and stir to ensure it is mixed throughout. After the honey is added, you can add the rice, again, stirring to ensure it is evenly distributed throughout the mixture.

You should allow the mixture to simmer for approximately 5 minutes; this will allow it to become thicker. Finally, you pour the pudding into dishes and serve with a sprinkle of cinnamon on top. The perfect quick, easy and healthy rice recipe!

Brown Rice Salad
Salads are great for you, and the brown rice salad is no exception! To make this delicious summer dish, you will need: 2 tablespoons extra-virgin olive oil, 2 teaspoons of red wine vinegar, 2 tablespoons of chopped fresh dill, 1 minced garlic clove, ¼ teaspoon sugar, some coarse salt and ground pepper, 2 cups of cooked brown rice, 1 medium cucumber cut into slices, 2 cups of baby spinach and 1 pint of cherry tomatoes all sliced in half.

Preparing this dish is very easy, and won’t take very long. All you have to do is put the olive oil, vinegar, dill, garlic, and sugar into a large bowl and whisk it together. Season it with the salt and pepper and add the rice, cucumber, spinach and tomatoes. You toss the ingredients in the bowl around to mix them up and there you have it; a healthy and scrumptious brown rice salad, perfect for serving up to 4 people.

Rice Stir Fry
This brown rice stir-fry will take you about 20 minutes to prepare, and is a very healthy meal not lacking in flavour. You will need: 2 tablespoons of olive oil, 3 cloves minced garlic,1 piece of fresh ginger peeled and chopped finely, 1 medium red bell pepper and 1 yellow bell pepper both cut into small chunks, 3 cups of cooked brown rice, 3 tablespoons reduced sodium soy sauce, 1 teaspoon toasted sesame oil, some coarse salt and pepper, 3 scallions halved lengthwise and sliced thinly and 8 ounces of baked, flavoured tofu chopped into 1 inch cubes.

A delicious Chicken Rice stir fry

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Firstly, you need to obtain a large wok and heat the olive oil over a medium-high heat. Then add the ginger and garlic and stir-fry for approximately 30 seconds. Next, throw in the tofu and stir-fry until it goes golden brown, which will take about 2 minutes. Then add the peppers and stir-fry for another 3 minutes.

The rice and soy sauce should then be added; cook until the rice is heated through (about 3 minutes), stirring occasionally. Next, stir in the sesame oil, season with salt and pepper, garnish with the scallions and serve up the wonderful healthy rice meal you have just made.

About the author: Sally Anthony, design guide and writer for Nicholas Anthony, Cambridge kitchen designer, offering lifestyle and design tips for new kitchen owners such as decoration and cooking. Above are just some of the many delicious and healthy rice recipes available. With food like this you can rest assured that you will be enjoying a healthy yet absolutely delicious meal.

Image Credits: R Berteig and D.L.

How to Cook Asian Spring Rolls


Asian spring roll is something to look forward to in the dinner table. It’s loaded with the best ingredients that work together to infuse the palate with that rich taste to fill you up. What’s great is that you can make this in the nick of time, ideal for those who diet and prefer a light, vegetarian meal. But what’s great with the Asian spring roll is that you can serve it on any occasion. It’s perfect for birthdays, weddings, holiday celebrations, or simple dinner weekend date with the entire family. If you haven’t tried the Asian spring roll yet, now’s the best time to do it. Keep reading, then prepare a plate for the whole family.

For the ingredients, prepare the following:
3-5 tbsp lime or lemon juice
1-2 tbsp hoisin sauce
1 tsp sugar
A pinch of salt
3-5 ounces uncooked rice noodles
1 large carrot (grated)
1 piece cucumber (Peel, seed and julienne)
1 bell pepper (seed and chop)
1/2 roasted peanuts (chop to small pieces)
10 spring roll wrappers or rice papers
Half cup loosely packed fresh cilantro

For the peanut sauce, prepare:
2-3 garlic cloves
1 tsp red pepper flakes (crushed to small pieces)
2-3 tsp canola oil
1/2 cup hoisin sauce
1/2 cup creamy peanut butter
2-3 tbsp tomato paste
1/2 cup hot water

Here’s how you prepare it:
1. Prepare and mix lime juice, hoisin sauce and sugar. Set the mixture aside.
2. Boil 2 quarts of salter water before adding noodles. Cook for 3 minutes or wait until noodles become tender. Drain and rinse with cold water.
3. Pour the noodles into another bowl. Add 2 tbsp of lime juice mixture. Then set aside. Mix carrot, cucumber, jalapeno and peanuts. Add the remaining lime or lemon juice mixture before setting aside.
4. For five minutes, marinate spring roll wrappers in cold water before separating and layering in the flat surface. Coat each using cilantro leaves then place 1/4 cup carrot mixture and 1/4 cup noodles before rolling carefully and tightly. Carefully place on serving plate and cover with soggy paper towels before serving.

For the topping, pour a little amount of oil and cook garlic and pepper flakes for up to two minutes. Pour over remaining sauce ingredients, then cook and stir until all ingredients have combined and thickened.

Now you have a nice dish that everyone else in the family will surely enjoy.

Guest Author: Manilyn Moreno loves sharing recipes she discovered or tried in her kitchen. She is a caterer and event planner with expertise on wedding and outdoor events. Currently, she’s also writing for a catering software company.

Chef Salad

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How-to-Cook-Chef-Salad

Ingredients for Chef Salad

2 heads of lettuce, medium
1 cup cooked ham
1 cup chicken meat, cooked
1/2 cup white onion
1/2 cup celery
1 cup small tomatoes
1 cup cheddar cheese
3 boiled eggs
1/4 cup bacon, cooked and chopped
1 cup Thousand Island dressing

How to Cook Chef Salad

1. Wash and tear the lettuce leaves as bite sizes. Wash, drain, and place in a salad bowl.
2. Cut the ham, chicken and cheese in elongated strips. Make circular cuts for the onion and then disassemble. Cut the tomatoes in half. Slice the celery finely, and cut the boiled eggs to 4 portions each.
3. Mix the lettuce, onion, tomato and celery. Add also the ham, chicken and cheese but put aside a few pieces of it for garnishing. Carefully mix the ingredients and add the dressing. Again, carefully stir.
4. Arrange on top of the salad the set-aside pieces of ham, chicken and cheese. Add also the sliced hard-boiled eggs, diced then scatter the chopped bacon.
5. Serve with a few pieces of crackers or Melba toast.


Returning home after a hectic day and facing the prospect of spending an hour slaving away behind a hot stove in order to feed a small clan of hungry mouths is often about as appealing as having to undergo root canal. It’s on days like these that the noble intentions of nourishing the bodies of those you care about most with only the best nature’s bounty has to offer go flying right out the window. Inevitably you’ll reach out guiltily for the phone and place your order at the local pizza place. It’s just so much easier, isn’t it?  Well, it doesn’t have to be. Being on a first name basis with the pizza delivery guy is probably a sign that a change is in order, and for mom’s on the go there really is no reason to resort to ordering in fast food simply because it’s quick and easy. To get you off the fast food track and back to healthy eating here are three simple, quick and most importantly, healthy recipes to get you started. And the bonus is they’re not only quicker to prepare at home than ordering a pizza but every mouthful is guaranteed to be that much more nutritious and appealing.

In less than 15 minutes you can whip up a healthy, flavor-packed dish that wouldn’t be out of place in any Thai restaurant.

Thai Beef Salad and Sausalito Noodles

You will need…

200g Mung Bean Sprouts
Juice and Zest 1 Lime
1 tsp Sugar
2 Garlic Cloves, crushed
415g Tin Tomatoes with Vegetables
800g Rump Steak
4 tbsp Chopped Coriander
Crisp Salad Leaves
4 tbsp Fish Sauce
300g Egg Noodles
Brown Brothers Red Tarrango
2 tbsp Chilli Minced
2 Radishes, thinly sliced
1/2 Cucumber, sliced

Throwing it all together couldn’t be simpler. Simply season the steak with black pepper, pan fry or bbq for 5-7 minutes, turning once. Remove, cool and slice thinly. Whisk all the dressing ingredients together. Mix together the beef with salad vegetables. Arrange onto serving plates and drizzle with dressing.

Cook the noodles in plenty of boiling water until al dente (tender to the bite.) Drain and place into large serving bowls. Place the tomatoes and chilli into a blender, add 2 Tbsps of Thai Fish Sauce, blend until rich, then toss through the noodles. Serve alongside the beef salad.

Lastly, the dressing:

Mix the zest and juice of the lime with Fish Sauce, 1 red chilli, 1 tsp sugar, 1 clove garlic and 4 tbsp of chopped coriander, and voila you’re done. Serve, eat and enjoy.

Now if you’re not big on spice then not to worry. Why not throw together some sumptuous Lamb, Mango and Parsnip Burgers?

You don’t have to be a master chef to put great tasting, lively and bold flavors on a plate in less time than it takes the delivery guy to make it to your front door.

You’re going to need the following fresh ingredients which can easily be found at your nearest grocery store or even online.

1/2 c Diced Mango, 1 Tbsp for Mayo
4 Garlic Cloves, crushed
1 tbsp Sweet Chilli Sauce
1 tsp Chopped Parsley
1 tbsp Sage, chopped
2 tbsp Mayonnaise
1 Small Red Onion, chopped
Salad Leaves
1 tbsp Fresh Basil, chopped
Focaccia Bread
1kg Ground Lamb
4 Vine Ripened Tomatoes
2 Parsnips, peeled, diced and poached until tender

To create your culinary masterpiece, the likes of which even Gordon Ramsay wouldn’t turn his nose at, mix together the ground lamb, sage, basil, onion, mango and garlic.

Dice the cooked parsnip and mix into the lamb.

Form into 6 burgers and panfry, grill or BBQ for 4-5 minutes each side.

Slice and toast the focaccia and place onto serving plates.

Mix all the mayo ingredients together, spoon a little mayo onto each focaccia.

Top with a burger, scatter the salad leaves and sliced tomatoes around the burger and serve.

If you’re looking for something vegetarian that doesn’t require 40 minutes of baking in the oven, then you simply can’t go wrong with a Grilled Eggplant and Portobello Sandwich. The best part is that it takes all of 25 minutes to prepare.

The ingredients:

1 small clove garlic, chopped
1/4 cup low-fat mayonnaise
1 teaspoon lemon juice
1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
2 large or 3 medium Portobello mushroom caps, gills removed
Canola or olive oil cooking spray
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 slices whole-wheat sandwich bread, lightly grilled or toasted
2 cups arugula, or spinach, stemmed and chopped if large
1 large tomato, sliced

To put your mouthwatering sandwich together just follow these four, simple steps:

  1. Preheat grill to medium-high.
  2. Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
  3. Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
  4. Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

There you have it. Three delectable alternatives to wolfing down a greasy, fatty, artery-clogging pizza that will have your pizza guy’s name fade from memory and leave your conscience guilt-free.

A great idea to keep the fast food wolf from the door is to compile a list of great, quick and easy meals and vegetarian recipes to refer to in those times when time becomes the enemy. 

Potato Salad

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How-to-Cook-Potato-Salad

Ingredients for Potato Salad

1 Kilo potato
1/2 cup onions (diced)
1/2 tsp paprika
salt and pepper
1 cup Ranch dressing
3 slices of bacon
2-3 leaves of lettuce

How to Cook Potato Salad

1. Boil the potatoes. Make sure it’s tender then slice in square cuts.
2. Fry the bacon till it’s crunchy then crash. Set aside.
3. Place the potatoes in a mixing bowl, and then add the onions.
4. Add the paprika, salt, and pepper.
5. Place the lettuce on a serving bowl.
6. Put the potato salad then sprinkle with the bacon on top.
7. You may serve it even if it’s not yet refrigerated.

Ensaladang Letsugas (Lettuce Salad)


Ingredients for Ensaladang Letsugas (Lettuce Salad)

1 big bowl of shredded lettuce (1/2 inch wide)
1 onion
1 tomato
1 egg (boiled)
vinegar
salt
sugar

How to Cook Ensaladang Letsugas (Lettuce Salad)

1. Place in a big bowl the shredded lettuce and add the diced onions, tomatoes, and eggs.
2. Mix the salt, sugar, and vinegar according to taste.
3. Pour the vinegar mixture to the lettuce before serving.

Sopas na Patatas (Potato Soup)

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How-to-Cook-Sopas-na-Patatas-(Potato-Soup)

How to Cook Sopas na Patatas (Potato Soup)

Ingredients for Sopas na Patatas (Potato Soup)

1/2 Kg of potatoes
2 onions, diced
3 tablespoons butter
5 cups chicken broth or pork broth
1 cup evaporated milk

How to Cook Sopas na Patatas (Potato Soup)

1. Peel the potatoes and make square cuts.
2. In a saucepan, sauté in butter the onions until they wilt, don’t let the onions turn reddish.
3. Put the potatoes and add in the broth immediately. Season with salt and pepper to taste. Cover. Boil. Let simmer on low heat until the potatoes soften.
4. When the soup is cooked, remove from heat and let it cool a little. When it is no longer that hot, filter it. Filter the soup gradually. Can also be processed in the blender but do this gradually also.
5. After filtering the soup, place it back in a pan and heat. Gradually add the milk while stirring continuously. Cook for five more minutes.
6. After cooking, remove immediately and serve when hot.

Butterfly Salad


Ingredients for Salad Butterfly

6 lettuce leaves
6 slices of pineapple
6 asparagus
12 stuffed olives
12 diced pimiento, sliced lenghtwise
1 cup mayonnaise
salt

How to Cook Butterfly Salad

1. Arrange the lettuce leaves on platter.
2. Carve the pineapple like wings of a butterfly and use the asparagus as its body.
3. Place the stuffed olives above the asparagus. This will be the head of the butterfly.
4. Slice thinly the other olives.
5. Add the other pineapple slices. Also, arrange the slices of chili. Serve with mayonnaise.

Relyenong Talong (Eggplant)


how-to-cook-relyenong-talong-eggplant

How to Cook Relyenong Talong (Eggplant)

Ingredients for Relyenong Talong (Eggplant)

1/2 Kg ground pork
5 eggplants
2 duck eggs
1 onion
2 garlic
soy sauce
crashed pepper

How to Cook Relyenong Talong (Eggplant)

1. Grill the eggplants but don’t fully cook them.
2. Saute the garlic, onion, and ground pork.
3. Add soy sauce and pepper to taste.
4. Let it simmer a little then add water.
5. Now let it boil till the water runs dry. Set aside.
6. Cut the eggplant in the middle and spread them.
7. Put on top the ground pork mixture and pour some beaten egg on top.
8. Fry in hot oil.