Delicious and Healthy Basil Pesto Pasta Recipe

Delicious and Healthy Basil Pesto Pasta Recipe

Ingredients:

1 cup walnuts (light toasted) [or toasted pine nuts]
2 cups fresh basil leaves
2 small cloves garlic
100g  parmesan cheese
6 tbsp. extra virgin olive oil
salt and pepper to taste

Directions:

Combine, walnuts, basil and garlic in a food processor and process until they are finely chopped.
With the food processor still running, pour in the olive oil gradually.  Add in cheese and season with salt and pepper.
Before serving with pasta, a tablespoon fresh cream can be stirred into the pesto for a creamier flavor.

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16 Delicious and Healthy Sandwich Ideas

16 Delicious and Healthy Sandwich Ideas

Wholemeal Granary Bread:

-       Ham Salad with Low Fat Honey & Mustard Dressing
-       Turkey Breast, Cranberry and Salad for a Festive Twist!
-       Tuna, Olives and Cucumber with a Low-Fat Balsamic Dressing
-       Sliced Eggs and Flaked Salmon and Rocket
-       Avocado Spread, Chicken Breast and Spinach
-       Prawn, Sweet Chilli Sauce, Rocket and Chopped Chilli’s for a fiery kick!
-       Chicken Breast, Tomatoes, Red Peppers and Raisons

Wholemeal Bagel:

-       Smoked Salmon with Low-Fat Philadelphia
-       Chicken Breast with Salmon and BBQ Chicken Sauce
-       Ostrich Meat, Melted Mozzarella & Rocket

Wholemeal Pitta:

-       Humus, Cucumber & Spinach Filling – opt for Low-Fat Humus if you can
-       Fajita Chicken, Red Peppers and Onions with Salsa & Low-Fat Sour Cream
-       Kidney Beans, Sundried Tomatoes and Onion with Feta

Want to Cut out the bread?

-       Cous Cous & Lentil with Harissa Chicken & Rocket
-       Brown Rice, Flaked Salmon and Lemon Juice
-       Spinach, Avocado, Raison and Chicken Breast Salad with a Drizzle of Balsamic

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Delicious Blueberry Cinnamon Hand Pies

Blueberry Cinnamon Hand Pies

Yield: 6 SERVINGS Prep time: 35 MINUTES Cook time: 40 MINUTES
Total time: 1 HOUR AND 15 MINUTES (PLUS TWO HOURS OF RESTING TIME)

Ingredients:

Pie Dough:

1 1/2 cup all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/4" cubes
1/4 cup ice water

Blueberry Cinnamon Filling:

9 ounces (roughly 2 cups) fresh blueberries
zest of one lemon
1/4 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 whole egg, plus one teaspoon water
1 tablespoon demerara (or other raw) sugar

Directions:

Prepare Pie Dough:

Combine the flour, sugar, and salt in the bowl of a large food processor. Pulse several times to mix thoroughly.
Add the butter, and pulse several times until the butter is thoroughly incorporated and the texture resembles that of a coarse meal---you want the butter pieces to be in varying sizes, some small and others slightly larger. This will result in the flakiest crust.
While pulsing, slowly add the water and continue to pulse until the dough just begins to clump together loosely.
Remove the dough to a clean counter top, shape together with your hands into a square disc, and cover tightly in plastic wrap. Refrigerate the dough for 1 1/2 - 2 hours, or until firm (dough can be prepared up to three days in advance).

Prepare Hand Pies:

Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a bowl, combine the blueberries, lemon zest, lemon juice, cinnamon, and salt. Mix thoroughly. In a separate small bowl, whisk together the egg and water. Set aside with a pastry brush.
Remove the pie dough from the fridge, and allow it to rest at room temperature for 5 to 10 minutes. Once it has rested, place the dough on a lightly floured counter top. Using a rolling pin, roll the dough into a 12" x 15" rectangle (don't worry if the edges are not perfectly straight). Using a pastry cutter or knife, cut the dough into six rectangles.
Brush the edges of the pie dough rectangles with water. Distribute the blueberries evenly into the center of each rectangle, and fold the dough over. Use a fork to seal the edges.
Place the hand pies onto the parchment lined baking sheet. Brush the the tops of the pies evenly with egg wash, and sprinkle with demerara sugar. Using a sharp knife, cut two to three small slits into the top of the pies (to allow steam to escape during baking).
Bake at 375 degrees for 35-40 minutes (rotating halfway), or until the golden brown. Do not worry if some of the filling spills during baking, this is to be expected.
Transfer baking sheet to a wire rack to cool. Serve warm or at room temperature.

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Amaranth Risotto with Mushrooms

Amaranth Risotto with Mushrooms

Ingredients:
1 ounce dried porcini mushrooms (about 1 cup)
2 cups boiling water plus 2 1/2 cups cold water
6 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, finely chopped (about 1 1/2 cups)
2 cups amaranth
1 1/2 teaspoons salt, or to taste
3 garlic cloves, finely chopped
1 pound sliced mushrooms (white, baby bella, cremini, or a mixture)
1 tablespoon soy sauce
3 tablespoons sherry (any type from dry to cream)
Freshly ground black pepper to taste
1 teaspoon chopped fresh thyme, or to taste

Directions:
Put the dried porcini mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them. Let the porcini mushrooms soak until tender, 10 to 15 minutes, then lift them from the liquid and squeeze any excess liquid into the bowl. Finely chop the porcini mushrooms. Reserve the porcini mushrooms and the liquid separately.

 

In a heavy 4-quart pot over moderately low heat, warm 1 tablespoon butter and 1 tablespoon oil. Add the onion and cook, covered and stirring occasionally, until tender and lightly golden, 10 to 15 minutes.

 

Add the amaranth and stir to coat it with the butter and oil. Slowly add the reserved porcini mushroom soaking liquid, leaving any grit at the bottom of the bowl. Add the 2 1/2 cups cold water, cover the pot, and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in 1 teaspoon salt, or to taste. Remove the pot from the heat and let the amaranth stand, covered, 5 to 10 minutes.

 

While the amaranth is simmering, in a 12-inch heavy skillet over moderate heat, melt 1 tablespoon of the remaining butter with the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 30 seconds. Add the reserved porcini mushrooms, along with the fresh sliced mushrooms, the remaining 1/2 teaspoon salt, and the soy sauce and sauté until the mushrooms are softened and juicy, 8 to 10 minutes. Add the sherry and continue to sauté until the mushrooms are tender, about 2 minutes. Season with salt and freshly ground black pepper.

 

Remove the pan from the heat then stir in the thyme. Cut the remaining 4 tablespoons butter into small pieces, add it to the pan, and stir until melted. Spoon the amaranth onto plates or into soup bowls and top with the mushroom mixture.

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Grilled Turkey Burgers with Cheddar and Smoky Aioli

Grilled Turkey Burgers with Cheddar and Smoky Aioli

Ingredients:
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
1 pound ground dark-meat turkey
4 1/3 -inch-thick red onion slices
1 large or 2 small red bell peppers, quartered
4 slices white cheddar cheese or Monterey Jack cheese
4 sesame-seed hamburger buns
Arugula
Pickle wedges
Corn chips

Directions:

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool.

 

Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

 

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

 

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

 

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

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