Monday, December 28th, 2009 at
8:36 pm
Nothing tastes lighter, more refreshing, or more virtuous than a just-tossed salad.
Preparing healthy recipes that are nutritious and delicious doesn’t have to take a lot of time.
Easy Mozzarella & Tomato Salad
1lb/ 450g cherry tomatoes
4 green onions
1/2 cup extra- virgin olive oil
2 tbsp balsamic vinegar
7oz./200g mozzarella
1/2 cup fresh parsley
1 cup fresh basil leaves
salt and pepper
Using a sharp knife, cut the tomatoes in half and place in a large bowl. Trim the scallions and finely chop both the green and white parts, then add to the bowl. Pour in the olive and balsamic vinegar and use your hands to toss together. Season with salt and pepper to taste, add the mozarella, and toss again. Finely chop the parsley and add to the salad. Toss all the ingredients together again. Adjust the seasoning and serve.
Tuesday, December 22nd, 2009 at
4:50 pm
This easy cake recipe is perfect for a holiday gathering. Best of all, make it a day ahead of time, dessert will be ready when you are!
Pecan Pie
You will need 9 inch (23 cm) pie crust
Cake filling:
1 1/2 cups chopped pecans
1/2 cup butter
1 1/3 cupe white sugar
1/4 cup maple syrup
3 whole eggs
2 egg whites
1/2 teaspoon vanilla extract
Combine butter, sugar, and syrup in a large saucepan. Bring to a boil over medium heat, stirring to blend. In the meantime, beat whole eggs and egg whites in a medium glass bowl until blended. Stir the eggs and vanilla extract into the mixture. Fill the prepared pie crust with this mixture.
Bake at 375 degrees for 50 min or until center of the pie is firm, not watery. When done, put in the pie on a rack to cool. Serve the pie at room temperature, it goes well with vanilla ice cream on the side.
Thursday, December 17th, 2009 at
12:58 pm
CRISPY OVEN FRIED LEMON CHICKEN RECIPE
1 chicken (2 1/2 to 3 pounds), cut into pieces
1 teaspoon table salt
1/2 teaspoon onion salt
1/2 teaspoon crushed thyme
1/2 teaspoon crushed marjoram
2 teaspoons grated lemon rind
1/3 cup lemon juice
1/2 cup of water
Sprinkle chicken pieces with salt, place in shallow baking pan (15 1/2” x10 1/2” x1”), skin side down. Combine remaning seasonings, lemon rind and juice and water. Pour over chicken. Bake uncovered in a preheated oven at 400 F for about 40 minutes. Turn chicken and continue baking, basting with drippings once or twice, until chicken is done and skin is crisp (about 35 minutes).
Yield: about 4 servings.
