healthy recipes

Green Lentil Pancakes with Coconut Honey

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Lentil Pancakes topped with coconut honey and humus. Side by side with: White rice and beef.

Green Lentil Pancakes

.. Delicious! This is Vinaya’s recipe. Vinaya and I have known each other for close to 15 years, she’s seen my kids being born and grow. One day she showed up with this delicious dish and I had to ask for the recipe. So instead of writing the recipe, she got me a batter of the green lentils mix she had made at home for me. Speechless, and full of joy, I could not help but try this recipe myself and add my original coconut honey recipe!  Here it is..

Ingredients

1 cup of green lentils soaked in water overnight, 1 tsp salt, 1 TBSP ginger and green chiles (optional.)

Remove water reserving only 1/4 cup of the liquid, Grind the lentils coarsely with the 1/4 cup of water. Mixture should look like this:

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Green Lentil Pancake Batter

Set your grill ready with medium heat and 1 TBSP of oil. Add one spoonful of batter or more, depending on your preference. (I was feeding my kids, so 1 TBSP of batter worked great.)

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Once ready to serve you may top them with humus (picture here shows red chili humus.)

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We also had coconut honey (see recipe below) as optional if you prefer a sweet topping. 🙂

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Coconut Honey

Ingredients

1 can coconut milk; 2 TBSP cornstarch; 1-1/2 cups light corn syrup; 1/2 cup white sugar; pinch of salt.

In a small saucepan, at medium heat, whisk the coconut milk with the cornstarch until cornstarch dissolves. Pour in the rest of the ingredients and let it boil while stirring frequently so mix does not stick to the bottom of the pan.

 

 

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Gourmet Organic Potato Fingerlings

PotatoFingerlings

This post about gourmet organic potato fingerlings is as simple as the recipe. I decided to stop serving regular potatoes to my family and I tried their taste buds with these miniature delights.  Smaller in size, they’re flavorful and versatile. They’re very convenient as they bake quicker, due to their size. It was uncharted territory for my kids, but not for me. I had tried purple potato fingerlings before. They are fantastic! They come in a bag with purple and yellow miniature potatoes. They can be baked, sautéed, grilled or fried. They’re sweet and a great side for any beef or poultry dish (at least in my opinion.) So here is how I prepared them and we absolutely loved them.

Recipe:

Ingredients: A bag of gourmet organic potato fingerlings; Salt and pepper; Parsley flakes.

1. Cut them in small pieces and saute them on a TSP of canola oil. Add salt and pepper to taste.

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2. When brown on the edges serve them sprinkling some parsley flakes on top.

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Healthy, low-calorie, fat-free, cholesterol free and delicious! What else can I ask for? Simply stated, gourmet organic potato fingerlings are now a favorite at home too. 🙂

Salad Recipe Collection – My Mom’s Potato Salad – 5 of 5

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Mom’s potato salad bids good-bye to my 2014 salad recipe collection. It is, by far, the simplest and healthiest one I’ve ever tasted. I hope you agree with me. Simple fresh ingredients and very low amount of fat or heavy seasoning make this salad a healthy treat. Look for more health conscious blog posts now and then. It seems there is an increased awareness of healthy products in markets today. Every time I shop greater amount of healthy brands and products pop up in shelves and I am delighted to be a part of that ‘balanced’ way of feeding myself and loved ones. For example, price of vegetarian fed, cage free eggs are lower than a few months ago. That is what I included in this salad recipe, as I use those regularly at home now.

Recipe

Yields 1 serving. Multiply portions per person at your table.

1 potato (russet potatoes work great.)

4 Tablespoons of cooked peas and carrots (fresh or frozen.)

1 Egg.

1 Tablespoon of olive oil mayonnaise

Salt and Pepper to taste.

Peel the potato and cut it in chunks. Boil until it is soft. Transfer to a cup while draining the liquid. Cook the peas and carrots and transfer to another bowl while draining the liquid. Boil the egg, cut in chunks. Chill each ingredient in its separate bowl in the refrigerator.

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When each of them is cold, then mix them and add mayonnaise, salt and pepper.

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My Mom’s potato salad is the simplest, most enjoyable, delicious treat! 🙂

Salad Recipe Collection – Warm Eggplant Salad – 4 of 5

Warm Eggplant Salad

Eggplant was frequent at home, since our Dad was of Middle Eastern descent, and he loved this warm eggplant dish! It is extremely easy to make and if you have enough eggplants, it can be served as an entrée dish. My aunts taught my Mom all they knew about authentic Lebanese and Middle Eastern cuisine and we loved every dish! Our Mom handed down every recipe, tip and trick learned. Eggplant is a power ingredient, low-calorie, potent source of energy and foundation for versatile and unique dishes. We were fortunate to enjoy delicious, extravagant, flavorful recipes. I intend to continue with the tradition and pass these recipes down to my kids as well.

Recipe:

Ingredients: 1 Eggplant, oil, onion, tomatoes, ground beef (optional)

1. Cut the eggplant sideways in mid-size portions carving out the inside. Discard the ends. Add beef or vegetables (I added tomato and onions) and top with any skim milk cheese (I used Ranchero) as it keeps its consistency while melting at the same time. Saute the eggplant on a pan with oil, after adding the toppings.

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2. After the eggplant skin part is cooked, transfer to a cookie sheet and then into the oven at 350F for 20 minutes.

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Once done it will look like this..

Warm Eggplant Salad

 

 

 

 

Salad Recipe Collection – Roasted Corn and Asparagus Salad – 3 of 5

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Roasted Corn and Asparagus Salad. The secret to this salad is grilling the corn and the asparagus separately and (hopefully) having all ingredients ready to mix in the salad at the same time. This is a very easy salad; You will get the spicy freshness of the radish, the texture and sweetness from the roasted asparagus and corn. You will not need dressing. The corn and asparagus bring the perfect amount of seasoning and oil to the salad.

Recipe:

1. Grill or saute (in a hot pan) the corn with salt and pepper.

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2. Mix lettuce and sliced radish in a bowl.

asparagus_corn_salad23. Get the sautéed (or grilled) corn and asparagus ready to mix with the lettuce and radish.

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4. Mix all ingredients and enjoy.

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