Broccoli for Brunch

What's healthy and green and goes great with eggs and cheese? Broccoli. You don't believe? Try this frittata recipe by Ellie Krieger and even your pickiest eater will agree. Loaded with cancer-fighting vitamins, antioxidants, and protein, this is the perfect wake up call on Sunday brunch.

Broccoli and Cheddar Frittata

4 large eggs
4 egg whites
2 tablespoons water
2 teaspoons olive oil
1 small red onion, sliced
2 cups chopped cooked broccoli
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup shredded extra-sharp Cheddar

1. Whisk eggs and egg whites with water until frothy.
2. In an oven-proof non-stick skillet, heat oil over medium flame. Cook onions until soft then add broccoli. Cook for two minutes. Season with salt and pepper.
3. Pour egg mixture over the vegetables to cover them evenly. Reduce the heat to low, cover skillet, and let egg set around the edges.
4. Sprinkle with cheese.
5. Place skillet under the broiler until eggs are set and the cheese melted. Cut into wedges and serve.

Tip: Serve frittata with a crisp salad and fruit for a complete and filling brunch.

Author: Kristine Gonzaga

Broccoli and Chicken Stir-fry

There's more to broccoli stir-fry than beef and oyster sauce. This Broccoli and Chicken Stir-Fry recipe from the Neely's can attest to that. It's loaded with cancer-fighting antioxidants, Vitamin C, iron, and B vitamins from the broccoli and lean protein from the chicken. Try it for a lighter take on this Chinese takeout favorite.

Broccoli and Chicken Stir-fry

2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1/2 tablespoon sesame oil
1/2 tablespoon red pepper flakes
1/2 tablespoon cornstarch
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, sliced into chunks
4 cloves garlic, minced
2 tablespoons peeled and chopped ginger
4 green onions, sliced
2 cups broccoli florets, blanched

1. Whisk the first 7 ingredients in a small bowl until the sugar and cornstarch are dissolved. Set aside.
2. Heat a wok over medium-high heat and coat with peanut oil. Stir-fry chicken pieces in batches until cooked through. Remove cooked chicken from wok.
3. In the same wok, saute herbs and spices until fragrant. Add chicken and broccoli. Stir until heated through.
4. Pour reserved sauce and stir until sauce is thickened. Serve warm.

Author: Kristine Gonzaga

A Toast - Or Two - to Spring

Drinks are always part of springtime celebrations. Ditch the alcohol for these two Barefoot Contessa drinks that are loaded with antioxidants, vitamins, and minerals. They taste so good, you won't be missing alcohol.

Herbal Iced Tea

4 Celestial Seasonings Lemon Zinger tea bags
4 Celestial Seasonings Red Zinger tea bags
4 cups pure apple juice
4 cups water
ice

Directions
1. Bring water to a boil.
2. Steep eight teabags in the boiling water for 10 minutes, longer if you want stronger flavor. Discard teabags.
3. Combine tea with apple juice and refrigerate until chilled.
4. Serve over ice.

Tip: Add crushed mint leaves for flavor and garnish.

Sunrise Smoothie

1 cup chopped ripe strawberries
1 cup chopped seeded watermelon
1 cup chopped fresh peach
1 cup raspberry sorbet
1/4 cup freshly squeezed orange juice

Directions
1. Combine strawberries, watermelon, sorbet, peach, and orange juice in a blender. Process until smooth.
2. Add more orange juice if you want it less thick.
3. Serve in tall glasses over ice.

Tip: Add low-fat milk or yogurt for additional calcium.

Author: Kristine Gonzaga

Sunny Tomato and Basil Soup

Summer tomatoes are sweet, but tomatoes that come in during spring are tart and tangy with a hint of sweetness perfect for a simmering pot of soup. Get your dose of lycopene, Vitamin C, Vitamin A, B vitamins, and other minerals with a steamy bowl of tomato and basil soup from Kathleen Daelemans of Cooking Thin.





Tomato and Basil Soup

1 tablespoon olive oil
1 medium sweet onion, chopped
1 can ground peeled tomatoes
5 cups vegetable or chicken stock
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil, thinly sliced

In a non-metallic soup pot, saute onions in olive oil until soft or for 10 minutes over medium high heat. Add the tomatoes and stock. Bring to a boil. When boiling, reduce the heat to a simmer. Cook until soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Process soup in a blender or food processor until smooth. Heat then stir in basil leaves. Serve immediately.

Tip: Drizzle olive oil on soup before serving for extra flavor. For a complete meal, serve soup with grilled cheese sandwich and a side salad.

Author: Kristine Gonzaga

Sweet Corn Spring Soup

With spring on the way, it's best to start weaning your appetite from hearty, rich stews and casseroles to lighter and healthier soups. This recipe from Ellie Krieger is loaded with spring bounty and nutrients such as antioxidants, vitamins, and minerals. Spring doesn't get any better than this sweet corn soup.

Sweet Corn Spring Soup

4 cups fresh corn kernels
2 cups non-fat milk
1 tablespoon olive oil
2 cups diced onion
1 cup red bell pepper
1 medium zucchini, diced
2 cups low-sodium chicken broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, sliced thinly

1. Process milk and half the corn in a food processor or blender until smooth. Set aside.
2. In a soup pot, heat oil and sauté onions, bell pepper, and zucchini until tender.
3. Add the broth and remaining corn. Bring to a boil.
4. Stir in the tomatoes and corn puree. Heat until warmed through.
5. Season with salt and pepper. Serve hot garnished with basil ribbons.

Author: Kristine Gonzaga

Steamed salmon in tin foil recipe

How to make steamed salmon using tin foil in the oven.

This is a very easy salmon recipe to cook.

Salmon is a very healthy and tasty fish to eat but on many occasions lots of different people have said that they love the taste of salmon but do not know how to cook it, Chef Jeena shows you how to cook salmon the simple way.

It is not always necessary to cook salmon in a fancy way, with some simple seasoning salmon can be very easy to cook and extremely delicious to eat.

Chef uses salt, pepper and dried dill to season this salmon, the dill is optional. The fish is then wrapped in tin foil and baked in a hot oven. Once cooked the salmon is then served with kale and garlic potatoes, you can serve with any side dish of your choice.

Salmon is high in omega oils, Vitamin D, Tryptophan (the happy brain chemical), Selenium and B Vitamins. So as well as being very tasty salmon is very healthy.

Ingredients
2-4 Salmon fillets
Salt
Black pepper
Dried dill (optional)

Picture of fresh salmon seasoned with salt, pepper and dill.

Picture of fork digging into the delicious steam baked salmon.

Recipe - How to make steamed salmon using tin foil in an oven

Unroll some tin foil and place it shiny side down on top of a flat oven tray.

Place a square/rectangle of greased proof paper in the center of the foil.

If there is no grease proof paper at hand the fish can be cooked in the foil alone.

Place salmon fillets in the center of the grease proof paper with a small gap between each fish.

Sprinkle with salt and black pepper and if using the dill sprinkle with dill. A fresh sprig of dill can also be placed on top of the fish to infuse the salmon instead of using dried dill.

Pull the tin foil up at both ends and fold to seal the foil.

Make sure that there is space inside the foil for the hot air to steam the fish, almost like a foil bag.

If the foil is wrapped to tightly there will be no room for the hot air to steam the fish nicely.

Bake in an oven at gas mark 6-7 for 20 minutes or until cooked.

Serve with blanched green kale leaves and garlic potatoes or side dish of your choice.

To see how to cook a crispy salmon in the oven see:

Oven baked salmon recipe

Go Bananas Over Muffins

There are few things as satisfying as freshly baked muffins for breakfast. But when you think about the calories a single serving packs - it's enough to reconsider your breakfast choices. If you really want your muffins, here is a better choice from Prevention Magazine. It's home-made - portion control! - and full of vitamins, fiber, and minerals from bananas and omega-3 from walnuts. Make it for a new breakfast favorite.

Nutty Banana Muffins

1 1/2 c all-purpose flour
1/2 c brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c mashed ripe banana
1 large egg
1/4 c butter substitute, melted
1/4 c 1% buttermilk
3 tbsp canola oil
1 tsp vanilla extract
1/3 c + 2 tbsp chopped walnuts, divided

1. Preheat oven to 350F. Spray a muffin pan with cooking spray.
2. Mix dry ingredients in a bowl.
3. Whisk bananas, oil, vanilla, egg, buttermilk, and butter substitute until smooth. Slowly add flour mixture until well-blended. Fold in 1/3c walnuts.
4. Fill muffin cups 3/4 full. Top with remaining walnuts.
5. Bake for 15-20 minutes. Serve warm.

Author: Kristine Gonzaga

Chicken Cacciatore: A Healthy Hunter Style Dish

Chicken cacciatore is an Italian staple. Cacciatore or "hunter-style" is a favored way of cooking game in Italy. A hearty stew, chicken cacciatore is robust and rich in antioxidants, lycopene, Vitamin C, Vitamin A, and lean protein. Try this version by Ellie Krieger:

Chicken Cacciatore

4 skinless, bone-in chicken breast halves
2 teaspoons olive oil
1 onion, sliced
1 red bell pepper, sliced
1/2 pound white mushrooms, sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 14 1/2-ounce can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
Salt and pepper

1. Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat. Brown chicken. Set aside.
2. In the same pan, saute onions and peppers until soft.
3. Brown mushrooms. Toss garlic, cook until fragrant. Deglaze pan with wine and let simmer until reduced by half.
4. Add tomatoes and juice, red pepper flakes, 1/4 teaspoon salt, and oregano. Stir and let simmer for 10 minutes.
5. Add chicken to the sauce and let braise for 20 minutes until chicken is fully cooked.

Author: Kristine Gonzaga

Lebanese Potato Salad Recipe - How to Make Lebanese Potato Salad

Enjoy Lebanese salad recipes and learn how to make wonderful Potato Salad. Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating and dairy-free potato salad makes the perfect summer potluck contribution.

8 servings, about 2/3 cup each
Active Time: 20 minutes
Total Time: 1 1/4 hours (including cooling time)

Ingredients
2 pounds russet potatoes, (about 3 medium)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint

Preparation

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently.

Tips & Notes
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition
Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrates; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Stuffed Potato with Tomato Sauce - Potato Kibbeh Recipe - Coated Potato and Meat

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Moroccan Spice Corn Topper Recipe - How to Make Moroccan Spice Corn Topper

Try the Moroccan way of cooking recipes and learn how to make Moroccan Spice Corn Topper. Sweet crunchy corn gets a little kick with this zesty corn topper.

Enough for 4 medium ears
Active Time: 5 minutes
Total Time: 5 minutes

Ingredients

2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 teaspoons extra-virgin olive oil

Preparation

1. Mix cumin, coriander, oregano, ginger and salt in a small bowl. Brush 1/2 teaspoon extra-virgin olive oil over each ear of hot corn and sprinkle with the spice mixture.

Nutrition
Per serving: 32 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 1 g fiber; 150 mg sodium; 6 mg potassium.

Exchanges: 1/2 fat

Moroccan Spiced Olives Recipe - Moroccan rissoles with minted cucumber salad - Moroccan Carrot Salad

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Honey cake recipe

Learn how to make the perfect honey cake recipe with Chef Jeena.

Honey is fantastic sweetener for desserts, biscuits and of course cakes.

There are many different varieties of honey. In this cake recipe Chef uses eucalyptus honey for the cake batter and some clover honey for the filling. Eucalyptus honey has a delicious toffee flavor, any clear honey can be used in this honey cake recipe.

This delicious cake can be sliced in half and filled with fresh cream or simply slice the cake as a whole and serve with a dollop of fresh cream or creme fraiche.

Chefs honey cake has a beautiful golden color and a wonderful moist spongy texture, combine this with a delectable honey flavor and this honey cake is a winner!

If you love the taste of honey then there is no doubt about how much you will adore this honey cake recipe.

Ingredients for honey cake

1/3 cup Soft light brown sugar
4 level Tbsp Honey (Eucalyptus honey)
4 level Tbsp Condensed milk
1/3 cup of Margarine
2 medium Eggs
1 cup Plain flour
1/2 tsp Bicarbonate of soda
1/2 tsp baking powder
Pinch salt
1/2 tsp Vanilla essence

For the filling

Freshly whipped double cream or a Creme fraiche/Cream cheese filling

Honey can be added to sweeten the filling with lemon zest or a touch of lemon juice.

(The honey cake is a sweet cake so don't overly sweeten the filling unless you have a huge sweet tooth. Add a little honey at a time until it is perfect for your taste. Leaving the filling with a slight sour zing compliments the cake and tastes fabulous.)

Picture of golden honey cake.

Picture of golden honey cake base spread with fresh cream.

How to make a honey cake recipe

Place honey, margarine, light brown sugar and condensed milk into a mixing bowl.

To measure the honey and condensed milk:

Take a tablespoon in one hand and use the other hand to dip a teaspoon into the honey. Let the honey slip and drizzle from off the teaspoon into the tablespoon until the tablespoon is full and level.

Do this method for both the honey and condensed milk for perfect measurements.

Briefly stir together with a spoon then whisk.

Add all of the dry ingredients and two eggs.
Mix well.

Pour into a greased and floured 7+1/2 or 8 inch round cake tin.

Bake in a hot oven at gas mark 5 for 25 minutes, do not open the oven door during the first stage of cooking.

Turn the oven down to gas mark 3 and bake for a further 20-30 minutes.

Leave the honey cake to cool in the tin for 10 minutes then remove and finish cooling on a wire rack.

Once cool carefully use a bread knife to slice the cake in half.

Spread with fresh cream or other filling of your choice.

Place the lid of the honey cake on top of the cream filling and dust with powdered sugar.

Gently cover with plastic wrap and place in the fridge until desired.

The cake keeps very well in the fridge and tastes fabulous the next day.

This cake will keep in the fridge for as long as the cream filling does.

Enjoy this delicious honey cake recipe.