It is almost lunch time on the East Coast. What are you having today?
Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.
- 2 tablespoons Dijon mustard
- 8 slices rye bread
- 4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
- 8 ounces smoked turkey, thinly sliced
- 2/3 cup sauerkraut, drained and rinsed
- 1/4 cup fat-free Thousand Island dressing
- 1 tablespoon canola oil, divided
- Spread about 3/4 teaspoon mustard over each bread slice.
- Place 1 cheese slice on each of 4 bread slices.
- Divide turkey evenly over cheese.
- Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing.
- Top each serving with 1 bread slice, mustard sides down.
- Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat.
- Add 2 sandwiches to pan; top with another heavy skillet.
- Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm.
- Repeat procedure with remaining oil and sandwiches.
Recipe and Image borrowed from: http://www.allrecipe.com
- 1 cup moong dal (with skin)
- 2 cup chopped spinach
- 1 teaspoon shredded ginger
- 1/2 teaspoon turmeric
- 11/2 teaspoon salt (adjust to taste)
- 4 cups water
- 1/4 teaspoon garam masala
- 1/2 teaspoon lemon juice (adjust to your taste)
- 2 tablespoon ghee or clarified butter
- 1/2 teaspoon cumin seed (Jeera)
- Pinch of asafetida (hing)
- 4 whole red chilies
- 1/4 teaspoon cayenne pepper
- Wash dal changing water several times till water becomes clear.
- In pressure cooker put dal, spinach, ginger, turmeric, salt and water and close the cooker.
- Cook over medium high till dal comes to boil.
- Now reduce the heat to medium and let it boil for about seven minutes.
- Close the heat and let the steam escape before you open the pressure cooker.
- Adjust the consistency of dal to your desire taste, adding boiled water as needed and mix it.
- Add lemon juice, and garam masala.
- For seasoning or chaunk heat the ghee in small saucepan, add cumin seed wait until cumin seed cracks now add asafetida, and whole red chili.
- Stir for few seconds and add cayenne pepper close the heat and pour over dal.
African Jollof is also called as ”Benachin” which means ‘One Pot’ in the Wolof Language. It is a popular dish especially in Nigeria and Ghana and enjoys quite a handful of variations. The basic components seem to be the same which has ingredients like Tomatoes, tomato paste, rice and onions. The kind of meat or vegetables is entirely up to you along with spices. Here is my version with more vegetables and vegetarian protein – seitan.
- 1 cup rice (long grained or medium variety)
- 1 tsp cumin
- 1 tsp curry powder
- 1/4 tsp nutmeg powder
- 1 onion
- 2-3 cloves of garlic (as per taste)
- 1 inch piece of ginger, peeled and grated
- 1-2 green chillies ( or as per taste)
- 1 tbsp tomato paste
- 2 large tomatoes,chopped finely
- 1 carrot,cubed
- 1 pkt Seitan, cut into small chunks ( about 2 cups – Skip it make this recipe gluten free
- 1/2 cup each of chopped beans and peas (I used frozen hence added last. If using fresh cook it along with the rice)
- Salt to taste
- Cilantro or parsley to garnish
1) Add 1/4 tsp groundnut oil, add the cumin seeds and when they splutter add onions along with ginger,garlic and chillies
2) Add the chopped carrots next and saute for a minute with little salt.
3) Add the tomato paste, tomatoes along with curry powder. Cook until tomatoes get slightly soft. Add the rice next. Saute for another 2 minutes or so.
4) Add 3 cups of vegetable stock/water, required salt,close the lid and cook until 90% cooked
5) Add the frozen peas and beans along with Seitan. Since I used to precooked variety, it just needed warming up and not cooking per se. Hence added them last along with frozen vegetables. If using fresh add it along with rice.
6) Stir it until well combined, add nutmeg and cook for another 5-6 minutes or so for the flavors to get together. Add lots of garnish and serve hot.
I served with some vegetable chips
and some raita. Any raita will go well with this dish.
Recipe and images borrowed from:
At Health.Fun.Energy, we want to take a multi-cultural approach to what we do. For the past two weeks, we have been featuring fruits and vegetables in our recipes. Today, we will “travel” to Thailand with this wonderful Thai Vegetarian Rice. Try it out and let us know what you think.
- 1 small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks (instructions below)
- 3-4 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
- 1/4 cup vegetable or faux chicken stock (or regular chicken stock if non-vegetarian)
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
- 1 egg (vegans can omit)*
- ½ cup frozen peas
- optional: 1 small carrot, grated (about 1/4 cup)
- ¼ cup currants OR rainsins
- ½ cup roasted unsalted whole cashews
- 3 spring onions, finely sliced
- 1/3 cup fresh coriander
- STIR-FRY SAUCE:
- 3 Tbps. soy sauce (OR substitute fish sauce if non-vegetarian)
- 2 tsp. curry powder
- optional: 1/2 tsp. sugar
For instructions on preparing fresh pineapple, OR to create a “pineapple boat” for your fried rice, see: How to Buy/Prepare Fresh Pineapple.
- Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
- In a cup, stir the soy sauce/fish sauce together with the curry powder.
- Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
- Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
- Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed.
- Now add the rice, pineapple chunks, peas, currents and cashews. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice “dances” (makes popping sounds) – about 5 to 8 minutes, or until desired lightness is achieved. Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, you can push ingredients aside and add a little more oil to the pan/wok (this will give your rice that special ‘shine’ you see in restaurant fried rice)
- Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
- To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party – see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!
*Note: Vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source).
Vegetarian Heavenly Pineapple Fried Rice (served here in a pineapple!)
Blueberry Chicken Salad
This salad would make a fantastic lunch or dinner.
- 2 cups fresh blueberries
- 2 cups cubed cooked chicken breast
- 3/4 cup chopped celery
- 1/2 cup diced sweet red pepper
- 1/2 cup thinly sliced green onions
- 1 (6 ounce) container lemon yogurt
- 3 tablespoons mayonnaise
- 1/2 teaspoon salt
- Bibb lettuce leaves
- Set aside a few blueberries for garnish.
- In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries.
- Combine the yogurt, mayonnaise and salt;
- drizzle over chicken mixture and gently toss to coat.
- Cover and refrigerate for at least 30 minutes.
- Serve on lettuce-lined plates if desired. Top with reserved blueberries.
Borrowed from Allrecipe.com
Fruit Kebabs with Honey-Yogurt Dipping Sauce
This an excellent, inexpensive way to enjoy your fruit. Even though it is inexpensive, it is rich in flavor.
- 2 cups plain low-fat Greek yogurt
- 1/4 cup honey
- 2 cups seedless grapes
- 2 cups pineapple cubes, from 1 small pineapple
- 2 cups melon balls (cantaloupe, honeydew or a combination)
- 2 1/2 cups halved or quartered strawberries
- In a bowl, mix yogurt and honey. Refrigerate until well chilled.
- Thread grapes, pineapple cubes, melon balls and strawberries, alternating fruits, on 24 6-inch wooden skewers.
- Serve kebabs with sauce in bowls for dipping.
Try it out and let us know what you think.
Posted in Lunch, Snack
Tagged Fruit, Grapes, Honey, Kebabs, Lunch, melon, Pineapple, Recipe, Snack, strawberries, Yogurt