Recipes tagged with « Healthy Recipes »
Crunchy Chicken Cobb Salad
A vibrant salad with crispy baked chicken strips coated in crushed cornflakes and Parmesan blended with Italian herbs. Loaded with romaine, hard-boiled eggs, smoky turkey bacon, ripe avocado, cherry tomatoes, and crumbled blue cheese. Tossed lightly with a tangy balsamic vinaigrette featuring garlic, Dijon, and a touch of honey. Variations include swapping turkey bacon for pancetta and blue cheese for feta. Baking ensures a crisp crust without deep frying. The chicken is pounded thin for even cooking. Timing relies on visual cues: golden crust, internal temp 165°F. A texture play between crunchy, creamy, and fresh elements.
Spiced Apple-Zucchini Loaf
Moist quick bread with finely grated zucchini and applesauce swapping oil. Nutmeg and allspice mingle with cinnamon and ginger for warm spice notes. Uses baking powder and soda for proper rise. Two-8x4 loaf pans equally filled avoid uneven baking. Molasses butter on top adds contrast. Active mixing prevents overworked batter and dense crumb. Oven temp set slightly lower than usual for tender crumb and even bake. Adjust bake times based on batter weight and utensil size. Visual and toothpick tests key for doneness.
Salmon Pea Shell Pasta
A quick 30-minute meal combining shelled pasta, tender peas, and flaky salmon. Uses light cream and chicken broth for sauce, complemented by fresh green onions. A balanced dish with bright textures and rich protein.
Grilled Mussels Salsa Verde Twist
Mussels cooked on the grill until just open. Herb sauce loaded with basil, chives, fresh coriander and flat-leaf parsley. Garlic chopped fine. Oil binds herbs. Quick grill—3 to 7 minutes. Toss mussels in sauce while hot. Optional rustic bread grilled alongside. Salt and pepper for seasoning. Slightly altered quantities for balance. Replaced canola oil with olive oil and parsley with mint for fresh burst. Added lemon zest to sauce for brightness. Smoking mussels on the barbecue adds charred flavor. Open shells discard those that stay shut. Serve immediately—warm, herby, smoky shellfish. Perfect for fast seafood main. Simple ingredients, punchy result.
Citrus Cured Salmon Twist
Salmon cured in citrus and sea salt with a quick finish. Uses less salt and a hint of smoked paprika instead of sugar. Swaps lemon zest for lime zest. Adds fresh dill to the cure for herbaceous notes. Cured 20 hours for a gentler texture. Rinsed and thinly sliced, served with a dollop of Greek yogurt mixed with horseradish and chopped capers. Goes well on toasted rye crispbread or seaweed crackers.
Salmon Lentil Bed
Salmon fillet roasted with honey and panko atop herbed lentils slow-cooked with aromatics and white wine. Lentils softened with clove-studded onion and bay leaf. Fresh basil and lemon zest brighten the mix. Olive oil used generously. Fish broiled briefly for crisp top and tender inside. Casual plating, hearty and textured. No dairy eggs nuts involved.
Soba Noodle Beef Salad Air Fryer
Noodles soba and skirt steak cooked in an air fryer with a crunchy veggie salad. Savoy cabbage swapped for Napa. Hot pepper flakes replace sriracha. Dressing uses lime juice instead of rice vinegar. Reduced soy sauce by 30%. Sesame oil kept. Adds fresh scallions and toasted sesame seeds. Steak cooks 10 minutes at 205 °C (400 °F), resting 12 minutes. Veggies marinate 15. Noodles boiled 4 minutes, then soaked in dressing. Meat sliced thin across grain. Salad tossed, served with fruity Asian pear slices. Four servings. Mix of sweet, spicy, and umami flavors with crunchy greens and soft noodles.