Toast and Eggs for Breakfast

Considering calorie recommendations, nutritionists and dietitians alike suggest eating a 400-calorie breakfast to stay on the healthy side. This does not mean subsisting on gruel and tasteless mush. For breakfast, it is recommended that you eat a serving of complex carbs, whole grains, vegetables, and lean protein. This means that your buttered muffin and bacon and eggs combo is out.

Try this breakfast by the Food Network Test Kitchen for a delicious start to your day - at only 391 calories. Not bad for a meal that's rich in iron, protein, and vitamins B and C.

Healthy Eggs and Toast Plate

2 slices whole wheat bread, toasted
1 whole egg
2 egg whites
1/2 cup mozzarella
salt and pepper to taste
spinach and tomatoes - as much as you like
cooking spray

1. Beat egg and egg whites until frothy. Season with salt and pepper.
2. Grease non-stick pan lightly with cooking spray. Cook eggs until set to your liking.
3. Fill half of the cooked eggs with spinach, tomatoes, and cheese. Fold the other half over the filling.
4. Serve warm with toasted whole wheat bread.

Author: Kristine Gonzaga

A Buckwheat Pancake Breakfast

Breakfast is the most important meal of your day. But how encouraging can eating breakfast be if all you're having is dry toast? It's also not that healthy if you eat a greasy plate of bacon and eggs. For a healthy and delicious start to your day, try Ellie Krieger's Buckwheat Pancakes with Blueberries. Rich in fiber, antioxidants, protein, and vitamin C, it can fill you up and provide you energy that can last 'til lunchtime.

Buckwheat Pancakes with Blueberries

Batter:
3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
3/4 cup nonfat milk
2 large eggs
1 tablespoon honey
2 tablespoons canola oil
1 cup blueberries

Topping:
1/2 cup real maple syrup
1 cup blueberries

1. Mix ingredients for the batter except berries until just combined. Fold in berries gently.
2. Preheat a large non-stick griddle then ladle 1/4 cup of batter. Flip pancake when the top is bubbly and bottom is golden brown. Cook the other side until golden brown.
3. Top pancakes with more blueberries and maple syrup.

Author: Kristine Gonzaga

Chicken Curry Recipe (How to make a chicken curry)

How to make a chicken curry recipe with video

Here is Chefs chicken curry recipe with step-by-step pictures and also a video.


Chicken curry recipes can come in many forms, different spices, textures and flavors.

This chicken curry recipe uses coconut milk, fresh ginger, garlic, chillies and a wonderful blend of aromatic spices.

Chef cooks the chicken curry using chicken on the bone, this way the chicken is tasty and succulent and the curry is infused with the chicken stock flavor that the bones give to the curry dish.

Simply follow the steps and cook your very own tasty chicken curry recipe.

Ingredients for chicken curry

2 Onions (blended)
2 Tbsp Dried coconut
6 Chicken pieces (thighs/legs)
2-3 Tomatoes (skinned/chopped)
6 Garlic (minced)
2 heaped Tbsp Freshly grated ginger
200ml Coconut milk
50ml Evaporated milk
200ml Water
1 Chilli (chopped)
2 Chillies (whole)
5-6 Mushrooms (chopped)
1 cup Frozen peas
2 Onions (chopped)
2 tsp Brown sugar
Vegetable oil

Spices

1 + 1/2 tsp Turmeric
2 tsp Coriander powder
2 tsp Cumin powder
1 tsp Paprika
1/2 tsp Fenugreek powder
1/4 tsp Cardamom powder
1/2 tsp Garam masala
1/2 tsp Salt
Handful dried Methi leaves
Handful dried Curry leaves

1/2 tsp Cumin powder
1/2 tsp Coriander powder


Picture of Indian herbs and spices.


Picture of chicken curry served with basmati rice.





How to make a chicken curry recipe

Take a large pan on a medium/high heat,

Pour in a generous amount of oil, add the blended onions.

Keep stirring and chopping at the onions with a spatula and cook until the onions start to turn lightly golden.

Once the onions have turned a light golden color add the dried coconut keep stirring well for 1-2 minutes or until the coconut starts to toast.

Do not over cook the coconut at this stage.

Remove the coconut onions from the pan and place in a dish until later.

Pour a small amount of oil into the pan and sear the chicken pieces on each side.

Add the ginger, garlic, tomatoes, all spices and herbs (except for half a teaspoon of cumin powder and half a teaspoon of coriander powder), evaporated milk, coconut milk, water and chopped chili.

Stir well.

Place the two whole chillies into the pan.

Bring to the boil then turn the heat onto the lowest heat setting, place the lid on and simmer for 60 minutes or until the chicken is cooked and tender and falling off the bone.

Whilst the chicken pieces simmer for 60 minutes you can cook the onions.

Pour a little oil into a small frying pan, add the onions and fry until soft.

Do not overly brown the onions just cook until the onions soften, add the sugar, stir well and leave to the side until the end of the recipe.

When the chicken is cooked remove the chicken pieces from the pan.

Pick the chicken off the bone.

Add the half teaspoon of cumin and coriander to the pan.

Check for seasoning and add a little salt if needed.

Add the mushrooms to the pan, stir well cook on low heat.

After a few minutes add the peas.

Add the cooked onions to the curry stir well then add the cooked chicken to the curry.

Serve with fresh basmati rice and naan bread.

Enjoy Chefs chicken curry recipe.

Click on the video to see the video version of this chicken curry recipe.

Lamb skewers - Lamb skewers recipe

You are invited to try an easy and delicious Middle Eastern barbecue recipe for lamb skewers. Enjoy middle eastern cooking and learn how to make the best lamb skewers.

Preparation Time 20 minutes
Equipment You will need 12 bamboo or metal skewers for this recipe.

Ingredients (serves 4)

4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
Salt & freshly ground black pepper
1 x 200g ctn eggplant with shallots dip (Savion brand)
4 rounds Lebanese bread, cut in half
Lemon wedges, to serve

Pistou
2 tbs finely grated lemon rind
1 tbs finely chopped fresh continental parsley
1 tbs finely chopped fresh oregano
1 tbs olive oil
1 garlic clove, finely chopped
Salt & freshly ground black pepper

Method

1. Thread the lamb evenly among skewers. Season with salt and pepper.
2. To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.
3. Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.
4. Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.

Notes
You will need 12 bamboo or metal skewers for this recipe.
If using bamboo skewers, you will need to soak them in cold water for 10 minutes.

Source
Good Taste - March 2005, Page 22
Recipe by Amanda Kelly

Shish Kabob Sauce Recipe - Chicken Shish kebab - Lamb Cutlets with Fattoush Recipe

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Middle Eastern spiced lamb pizza - Middle Eastern spiced lamb pizza recipe

Easy recipe for Middle Eastern spiced lamb pizza. Learn how to make Middle Eastern pizza. Need a really easy idea for dinner? You can't go past this spiced lamb pizza, which uses Lebanese bread as its base.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 2)
1 red onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
250g lamb mince
salt and pepper
175g butternut pumpkin, peeled, deseeded, thinly sliced
1 1/2 tablespoons tomato paste
2 large rounds Lebanese bread
150g fetta, crumbled
2 tablespoons pinenuts
1 tablespoon chopped flatleaf parsley

Method

1. Preheat oven to 200°C. When hot, place 2 flat baking trays in the oven to heat.
2. Meanwhile, lightly spray a non-stick frying pan with oil spray and place over high heat. Cook the onion for 5 minutes or until golden brown. Add the cumin and coriander and cook for 1 minute. Add the mince, stirring to break it up with a fork, and cook for 5 minutes or until any moisture has evaporated. Season with salt and pepper and remove from heat.
3. While the mince mixture is cooking, steam the pumpkin for 2-3 minutes or until just tender.
4. Spoon the tomato paste over the Lebanese bread. Divide the pumpkin, lamb mixture, fetta and pinenuts between the 2 rounds of bread. Place on the preheated baking trays and bake for 8 minutes or until crisp. Scatter with parsley and serve immediately.

Notes
If your oven is not big enough you may need to cook each pizza separately.

Source
Taste.com.au - June 2008, Page 7
Recipe by Kate Murdoch

Moroccan Lamb Pizza - Pastry Dough Recipe - Manakish Recipe

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How to Bake Your Cake AND Eat It Too

Try Martha Stewart's Walnut and Orange Cake for a dessert that's loaded with Vitamins B and C as well as omega-3 fatty acids.

Walnut and Orange Cake

1 1/2 cups all-purpose flour*
1/2 cup olive oil*
1 tbsp. grated orange zest**
1 cup finely ground walnuts
2 tbsp. baking powder
1 tsp. salt
2 large eggs
3/4 cup fresh orange juice
1 cup packed light-brown sugar
1 cup low-fat Greek yogurt
2 tbsp. confectioners' sugar**

*extra for pan
**extra for garnish

1. Preheat oven to 375 degrees. Prepare cake pan by brushing with oil and lining with parchment paper. Oil and flour prepared pan again.

2. Whisk orange zest, baking powder, salt, walnuts, and flour. Mix in eggs, orange juice, oil, and brown sugar by making a well in the center. Do not overmix.

3. Pour cake batter into your cake pan and bake for 40-45 minutes. Cool cake in pan for 10 minutes then transfer to a rack to cool completely.

4. Combine yogurt and confectioners' sugar to serve with cake. Dust cake with extra confectioners' before serving. Garnish with orange zest.

Author: Kristine Gonzaga

How to make a chicken curry recipe video

NEW: How to make a chicken curry video

We have added a new food recipe video below to view, simply click on the player.

To see this chicken curry recipe in step-by-step pictures see chicken curry recipe in pictures.

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