Healthy Food Recipe

Archive for the ‘Pasta & Salad’ Category

Couscous is tiny grains of pasta that is often used in Moroccan cooking.
It combines well with dried cherries in this salad that’s a great accompaniment to pork, lamb or poultry.

Makes four cups, about six servings.
• 1 cup water
• 3/4 cup quick-cooking couscous, uncooked
• 1/2 cup dried tart cherries
• 1/2 cup coarsely chopped carrots
• 1/2 cup chopped cucumber
• 1/4 cup sliced green onions
• 1/4 cup toasted slivered almonds (optional)
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon-style mustard
• Salt and pepper, to taste
1. Bring water to a boil in a medium saucepan; stir in couscous.
2. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.
3. Put cooked couscous, dried cherries, carrots, cucumbers, green onions and
almonds in a large mixing bowl; mix well.
4. Combine vinegar, olive oil and mustard; mix well. Pour over couscous mixture, stirring to coat all ingredients. Season with salt and pepper.

5. Serve chilled or at room temperature

Nutrition facts per serving Calories per serving: 171 • Total Fat per serving: 5.6 g
Cholesterol: 0.1mg Food exchanges 1 starch/bread • 1 fat

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.

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What a sweet combination make your day brighter

Take sweet, ripe oranges, apples, bananas, and grapes.

Peel the oranges, quarter them, and remove skin and pips.

Peel and core the apples and cut into thin slices.

Wash and dry the grapes, and remove from stalks.

Skin and slice the bananas.

Put the prepared fruit into a glass dish in alternate layers.

Squeeze the juice from 2 sweet oranges and pour over the salad.

Any other fresh fruit in season may be used for this salad.

Castor sugar may be sprinkled over if desired, and cream used in place of the juice.

Grated nuts are also a welcome addition.