Tomato and Basil Salad Recipe

Tomato and Basil Salad

 

Ingredients:

6 to 8 fresh basil leaves

6 large tomatoes (about 2 pounds)

1 shallot, minced

1 large garlic clove, minced

2 tablespoons balsamic vinegar (preferably aged)

3 tablespoons olive oil

1 tablespoon flaxseed oil (or more olive oil, if flaxseed oil is unavailable)

1 tablespoon minced fresh parsley

Salt

 

Directions:

Mince half the basil leaves and shred the remaining half.

Cut off the end of the tomatoes and discard. Slice the tomatoes and spread them on a plate. Sprinkle them with a little salt, to taste, and set aside for 20 minutes.

In a bowl, mix the shallot, garlic, vinegar, and whisk in the oils. Add the minced basil and parsley, and season with salt and pepper.

Transfer the tomatoes to a serving platter. Sprinkle the shredded basil. Pour over the dressing and serve immediately.

 

Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Grill Up This Tasty Mediterranean Portobello Burger!

Mediterranean Portobello Burger

Ingredients:

4 teaspoons olive oil

4 large portobello mushroom caps

4 slices onion

2 garlic cloves, minced (optional)

4 tablespoons roasted red bell pepper spread

4 teaspoons chopped black olives

4 teaspoons feta cheese

8 slices tomato

8 large basil leaves

Lettuce leaves wide enough to wrap portobello mushrooms

Apple cider vinegar

Pepper to taste

 

Directions:

Preheat the grill to medium heat.

Brush 1 teaspoon olive oil and sprinkle pepper over each portobello. Grill the mushrooms for 2 minutes on each side. Add the onion and grill. Turn the mushrooms so that the top of the mushroom cap is on the grill. Fill the underside cavity with the garlic, bell pepper spread, and olives, and season with salt and pepper. Grill for another minute or two.

Place each portobello mushroom on a few lettuce leaves (cap side down), add 1 teaspoon feta cheese, 1 grilled onion slice, 2 slices tomato, 2 basil leaves, and sprinkle vinegar. Close the lettuce leaves to sea and serve immediately.

 

Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Delight the Tastebuds with This Avocado Dessert!

Avocado Delight

 

Ingredients:

3 large, fully ripe avocados

1 tablespoons honey, or to taste

1/2 cup low-fat cream

1/2 cup milk

1 tablespoon raisins

 

Directions:

Cut avocados in half lengthwise, remove seeds, and set aside. Scoop pulp from shells and mash with a spoon until smooth. Add honey to taste and stir in the cream, milk, and raisins. Put into a serving bowl, return seeds to the pulp, cover tightly with plastic wrap and chill before serving. Recipe serves 4 to 6 people.

Note: The seeds in the puree are supposed to keep the avocado from discoloring.

 

Reprinted with permission from Farmstand Favorites: Honey. ISBN: 978-1-57826-406-3 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.
Learn How to Make Your Own Healthy Kung Pao Chicken

Kung Pao Chicken

Directions:

Cut chicken into bite size cubes. Marinate in mixture consisting of 2 teaspoons dark soy sauce, 1/4 teaspoon of salt, 1 teaspoon of cooking wine, and 1 teaspoon of cornstarch for 20-30 minutes. In a small bowl, mix soy sauce, sugar, vinegar, salt, and cornstarch. Stir mixture well and set aside.

Heat wok over high heat, adding cooking oil. When hot, add peppercorn and dried red chilies. When chilies and peppercorns turn darker, add ginger and garlic; stir for 20 seconds. Add chicken pieces; stir-fry for 2 minutes or until chicken is completely cooked. Pour in sauce mixture. Stir and coat meat well. Add roasted peanuts and chopped green onions. MIx all ingredients well. Garnish with sesame oil.

Ingredients:

14 ounces chicken breasts (or legs), deboned and skinned

2 2/3 tablespoons dark soy sauce

1 teaspoon salt, or to taste

1 teaspoon cooking wine

1 teaspoon cornstarch

1 teaspoon sugar

1/2 teaspoon vinegar

2 tablespoons cooking oil

2 teaspoons cornstarch, mixed with 1 tablespoon water

1 teaspoon Szechuan peppercorn

8 dried red chilies

1/2 cup unsalted roasted peanuts

2 slices fresh ginger, cut into shreds

2 cloves garlic, sliced

1 green onion (scallion), chopped

1/2 teaspoon sesame oil

Reprinted with permission from Cooking Well: Healthy Chinese. ISBN: 978-1-57826-428-5 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.
Toss Up this Healthy Greek Salad

Greek Salad

 

Ingredients:

For the dressing:

2 tablespoons red wine vinegar

4 tablespoons olive oil

1 tablespoon flaxseed oil (or olive oil, if flaxseed oil is unavailable)

1 teaspoon minced garlic

2 tablespoons low-fat Greek yogurt

1 tablespoon minced fresh oregano

2 tablespoons minced fresh salad herbs

Salt and pepper to taste

 

For the salad:

1 curly endive or chicory, cleaned and trimmed

1 small red onion, sliced (about 4 ounces)

1 medium cucumber, sliced (about 6 ounces)

1 large yellow bell pepper, seeded, ribs removed, and sliced (about 6 ounces)

2 large tomatoes, sliced (about 12 ounces)

1/2 cup feta cheese, crumbled

4 tablespoons black olives

 

Directions:

For the dressing: In a bowl, mix the vinegar, oils, and garlic. Blend in the yogurt. Add the oregano, salad herbs, and season with salt and pepper.

For the salad: In a large bowl, place the curly endive, red onion, cucumber, bell pepper, and tomatoes. Add the dressing and mix well. Add the feta cheese and olives, then serve immediately.

 

Reprinted with permission from Cooking Well: Mediterranean. ISBN: 978-1-57826-314-1 $12.50 (paperback). ISBN: 978-1-57826-355-4 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.

 

Kickstart Your Day with This Omelet Recipe

Red and Yellow Pepper Omelet

 

Ingredients:

1 teaspoon olive oil

1 sweet red pepper, thinly sliced

1 yellow pepper, thinly sliced

4 egg whites

1/2 teaspoon dried basil

1/4 teaspoon black pepper

2 teaspoons grated Parmesan cheese, divided

 

Directions:

In a large non-stick frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook, stirring frequently for 4 to 5 minutes. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil, and black pepper. Coat a small non-stick frying pan with non-stick spray. Warm over medium-high heat for 1 minute. Add half of the egg mixture, swirling the pan to evenly coat the bottom. Cook for 30 seconds or until the eggs are set. Carefully loosen and flip; cook for 1 minute, or until firm. Sprinkle half of the peppers over the eggs. Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 teaspoon of the Parmesan cheese. Repeat with the remaining egg mixture, peppers, and 1 teaspoon of Parmesan cheese.

 

Reprinted with permission from Combat Fat for Kids. ISBN: 978-1-57826-458-2, $9.99 (ebook). ISBN: 978-1-57826-396-7, $15.00 (paperback). New from Hatherleigh Press. Distributed by Random House.

 

 

Serve Up This Mediterranean-Style Stuffed Eggplant Dish

Stuffed Eggplant

 

Ingredients:

1 egg

1/2 cup wheat breadcrumbs

1/2 teaspoon dried Italian herbs, minced

2 medium eggplants (about 1 pound)

Olive oil

1 medium onion, diced (about 6 ounces)

2 tablespoons minced garlic

4 basil leaves, minced

1/4 cup minced fresh parsley

Salt and pepper to taste

 

Directions:

Place the egg in a saucepan and cover with water. Bring to a boil over medium heat and cook for 10 minutes. Drain and cool in cold water. Peel the egg and mash with a fork in a bowl. Meanwhile, mix the breadcrumbs and dried Italian herbs.

Preheat the oven to 425ºF. Cut the eggplants in half and remove the flesh without damaging the skin. Make very small incisions on the rim tops to allow the skin to stretch a bit, this will prevent breakage during cooking. Place the eggplant halves in a small greased baking pan and brush them with oil. Set aside. In a food processor, purée the eggplant flesh and mashed egg. Heat 1 teaspoon oil in a nonstick pan over medium heat. Add the onions and garlic, then sauté for 2 minutes. Add the eggplant mixture and fresh herbs, then cook for 2 minutes more. Season with salt and pepper and fill the eggplant cavities with this mixture. Sprinkle the herbed breadcrumbs over the eggplant halves and sprinkle with a little olive oil. Bake for 30 to 35 minutes.

 

 

Reprinted with permission from Cooking Well: Mediterranean. ISBN: 978-1-57826-314-1 $12.50 (paperback). ISBN: 978-1-57826-355-4 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.
Relax and Relieve Stress with These Herbal Tea Recipes

Throughout history, cultures have used herbs for their unique flavors as well as for the treatment of various conditions and ailments. Cooking Well: Healing Herbs offers recipes and information to help you uncover the beneficial properties of many of these herbs in easy-to-use recipes. Whether you’re looking to ease symptoms of a specific condition, seeking to energize or relax using herbs in tea, or just want to create tasty, healthy meals, Cooking Well: Healing Herbs is the perfect resource for learning to harness the powers of herbs.

Enjoy the calming and stress-relieving benefits of these two tasty herbal tea recipes courtesy of the Cooking Well: Healing Herbs book:

 

Calming Tea

Ingredients:

1 oz. lemon balm

1 oz. chamomile flowers

1/2 oz. St. John’s wort

 

Directions:

Steep 2 tablespoons of tea mixture in a cup of boiling water. Cover ten minutes; strain and enjoy.

 

Stress Reducing Tea

Ingredients:

1 part chamomile

1 part mint

1 part calendula flowers

 

Directions:

Place all the herbs in a tea ball or bag and cover with boiling water. Steep for 10 minutes before drinking. You may add sugar, honey, or another sweetener if preferred. Feel free to also drink it with milk or cream if you like.

Note: This tea also relaxes the lower back and neck as it relieves stress.

 

Reprinted with permission from Cooking Well: Healing Herbs. ISBN: 978-1-57826-330-1 $11.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Try this Tasty Tuna with Balsamic Vinegar Recipe!

Tuna with Balsamic Vinegar

 

Ingredients:

1 cup pearl onions

2 tablespoons olive oil

1 1/2 cups balsamic vinegar

1 shallot, minced

1 large garlic clove, minced

1 tablespoon honey

Four 5-ounce tuna fillets

2 tablespoons minced fresh parsley

Salt and pepper to taste

 

Directions:

Preheat the broiler. Blanch the onions in boiling water for 2 minutes. Drain, cool, and peel. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onions and brown for two to three minutes. Add the vinegar, shallot, garlic, and honey, then reduce by half.

Meanwhile, place the fillets on a greased baking pan. Brush a little of the remaining oil over the fish and lightly season with salt and pepper. Broil for 3 to 4 minutes. Turn over, drizzle the remaining oil, and continue to cook for a few minutes or until the flesh starts to flake.

Transfer the fish to a serving platter and top with the prepared onions.

 

Reprinted with permission from Cooking Well: Mediterranean. ISBN: 978-1-57826-314-1 $12.50 (paperback). ISBN: 978-1-57826-355-4 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.

 

Try this Mouth-Watering and Nutritious Roasted Chicken and Sweet Potatoes Dish!

Roasted Chicken Breast with Sweet Potatoes

Ingredients:

2 tablespoons olive oil

4 (4 ounce) skinless chicken breasts

4 sweet potatoes, unpeeled and quartered (about 1 pound)

1 large yellow bell pepper, seeded, ribs removed, and chopped (about 8 ounces)

1 large zucchini, chopped (about 8 ounces)

1 teaspoon dried Italian herbs

Salt and pepper to taste

 

Directions:

Preheat the oven to 400ºF. In a large bowl, mix 1 tablespoon oil with the chicken and transfer to a roasting pan. Toss the remaining 1 tablespoon oil with the sweet potatoes, bell pepper, and zucchini. Transfer to the roasting pan arranging them around the chicken breasts. Sprinkle the Italian herbs and lightly season with pepper. Roast until the chicken and vegetables are tender, 25 and 30 minutes, turning halfway through the cooking time. Remove from the oven, season lightly with salt, and serve immediately.

 

Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.