Archive for April, 2009

Grilled Cheese Sandwich

April 28th, 2009 | Author: Alison

grilled cheese sandwichWell, this is not only kids recipe but almost all kids like this for breakfast, there are about 200 calories on a grilled cheese sandwich, this is probably a little off… each slice of white bread has about 50 calories in it and each slice of american cheese has about 67 calories in it. So that 167 right there, but usually a sandwich will have 2 slices of cheese, so that puts you at 234 and plus butter used for cooking, you’re looking at about 300 calories overall.

Grilled Cheese Sandwich from Marty’s

(Recipe makes 4 sandwiches.)

Ingredients:

  • 1/2 cup butter, softened
  • 3–4 garlic cloves, crushed
  • 1/4 cup chopped fresh parsley
  • 8 slices fresh baked bread, 1/2 inch to 1 1/2 inches thick (Italian, potato, sourdough, cheese, whole-grain, or light rye bread)
  • 8 slices brie cheese
  • 8 slices aged cheddar cheese
  • 8 slices Asiago cheese
  • 8 slices havarti cheese

Directions:

In a bowl, combine the butter, garlic, and parsley. Spread on 8 slices of the bread. In a large skillet over low heat, place 2 slices of bread in the pan, butter-side down. Place 2 slices of each variety of cheese on top of the bread and cover with another piece of bread, butter-side up. Cook the first side until golden brown, then flip and repeat. Covering the pan will help the cheese melt better, especially considering the thickness of the bread. When both sides are browned, cut on the diagonal, and serve.

Café Confidential:

Dill pickles, potato chips, and ketchup go well with this monster cheese fest. But if you’re feeling creative, try adding prosciutto ham, salami, mortadella, black forest ham, shaved roast beef, or anything else that appeals to you.

Related Blogs

  • Related Blogs on Breakfast
Posted in kids recipes | Tags: , , , , | No Comments »

Seafood Pasta

April 21st, 2009 | Author: Alison

Ingredients (Serves 12)
• 5 lbs fish filets, (no bones), cut into 1/2 inch cubes
• 2 lbs linguine pasta (precooked and coated with oil)
• 3 yellow onion, chopped Julienne
• 1 large portabello mushroom, chopped into 1/2” to 3/8” sections
• Sun dried tomatoes, chopped Julienne
• Tear Drop tomatoes, Stemmed and chopped in half
• 1 bunch of garlic, peeled, smashed and chopped
• Red and Yellow bell pepper, gutted, chopped Julienne
• Coating, such as flour or shake-n-bake …
• 1 tablespoon pepper
• 1 pinch saffron
• 1 cup basil, broccoli, cauliflower and parsley, chopped
• 1/8 lb pinion nuts
• 2 lemons
• 2 tablespoon fresh oregano
• 2 tablespoon fresh thyme
• 1 bottle white wine
• 1 cup olive oil
Preparation
• Coat fish
• Heat oil and add garlic—cook till garlic turns brown then add the fish.
• Cook fish for about 5 minutes until brown.
• Take fish out of pan.
• Cook vegetables—add more oil in necessary
• Add pinion nut—cook till brown
• While still cooking, add spices (pepper, saffron, basil, oregano and thyme).
• When onions are clear, add precooked pasta.
• Stir and toss until all is mixed.
• Add sun dried tomatoes and parsley
• Add 1 cup of white wine
• At the end add fish and cover the fish with pasta
• After fish is warm, squeeze lemons, stir and serve.
Remember when you add pasta, you need to turn the flame down and keep the pasta
moving or it will burn.

Related Blogs

Posted in Pasta & Salad | Tags: , | No Comments »

Korean Cold Seaweed Soup (Neng Kook)

April 21st, 2009 | Author: Alison

Ingredients (Serves 8 to 10)
• 2 oz. Dried Porphyra (Nori) or 2-3 cups fresh Porphyra.
• 4 (1”x3”) Cucumbers
• 2 green onions – sliced very thinly (optional)
• 1 Tbs crushed sesame seeds
• 2 Tbs Sesame oil
• 1 Tbs crushed and finely chopped garlic
• 2 Tbs Kook Ganjang (soy sauce for soup)
• 2 Tbs coarsely ground Korean hot pepper (Cayenne pepper – optional)
• 2 Tbs DashidaTM (a seasoned beef bouillon – optional)
• 3 Tbs rice vinegar
• 2 Tbs sugar
Preparation for the Seaweed
• Break the dried seaweed (or cut the fresh) in 1 to 1½ inch lengths.
• Soak the dried seaweed in just enough water to cover it for about 3 to 5 minutes. (Don’t
soak fresh seaweed.)
• Strain the seaweed from the water to remove as much water as possible.
• In a bowl, mix the seaweed, garlic, pepper (optional), green onion (optional), soy sauce,
sesame seed and sesame oil.
Preparation for the Soup Mix
• Boil 8 cups of water and add 2 Tbs of Dashida (beef bouillon). Place in refrigerator till
cold. (Optionally the soup is sometimes served with ice.)
• Add the vinegar and sugar to the cold soup mix.
Directions for Serving
• Cut cucumber into thin (1/8 to ¼ inch) diagonal slices – then cut again in thin strips.
• Place some seaweed in your bowl and add a few pieces of cucumber on top.
• Pour cold soup over it and serve cold.

Related Blogs

Posted in Seafood Recipe | Tags: , , , , | No Comments »

Fish Broth

April 21st, 2009 | Author: Alison

When fish broth is one of the ingredients in a sauce recipe and you cooked the fish you are going to use with it in a liquid, then that liquid becomes the broth you will usually use in making the sauce. If your fish was not cooked in a liquid, if the liquid wasn’t suitable for
your sauce or if you want to complete the sauce by the time the fish is cooked, this is a good recipe to follow. You can add to or change the ingredients in this basic recipe to suit your taste. Add more wine, or use none at all. Add more spices, or use none at all. You can even strengthen it if you like with a little chicken or veal broth.
Ingredients
• 1-2 pounds of fish trimmings (carcass, including head and tail) or whole dressed fish,
head and tail left on.
• 4-6 cups of water
• ½ cup white wine or 2 tablespoons vinegar
• 1-2 carrots, sliced
• 2 onions, sliced
• 1 large stalk of celery, chopped
• Mushroom stems and peelings (optional)
• 1-2 bay leaves
• 1-2 sprigs of parsley (add last 5 minutes only for delicate flavor)
• 1-2 sprigs of fresh thyme to taste
• 2-4 peppercorns
• 1 clove garlic
• Salt and pepper to taste (go easy on these seasonings until after broth is reduced).
Preparation
Simmer, covered, for at least 2 hour. taste. adjust seasonings and strain.
Note: For a slightly stronger, different flavor, leave skin on carrot. For a delicate flavor, use a
delicately flavored fish: removing the skin also results in a less strong flavor.
Fish Fumet
Boil broth down to ½ – ¼ normal strength. Traditionally fumet is a strong broth.

Related Blogs

Posted in Seafood Recipe | Tags: , , | No Comments »
Search
Categories
Archives

You are currently browsing the Healthy Food Recipe blog archives for April, 2009.

Bookmarks

Contact Us | Terms of Use | Trademarks | Privacy Statement
Copyright © 2009 Healthy Food Recipe. All Rights Reserved.

Powered by WordPress and WordPress Theme created with Artisteer.