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What Are Some Healthy Dinner Recipes? - Yahoo Recipe Search
Food52Broccoli is such a healthy vegetable, we can use some nice varieties to put it on the dinner table more often. I started with trying out new broccoli recipes some time ago and finally came up with this,......what do I say, finally? In cooking things are not final, there is a never ending (food)world to explore.Food.comThis was a Sunday dinner staple for some years in our family. Over time, tastes changed, spouses and children were added, (in some spouses' cases subtracted!) and then we thought the recipe was lost. This is a good approximation of what we used to have, and perhaps just a little bit healthier as well. Hope you like it! Mangia!Food.comThis recipe is dedicated to my wonderful teammates of the Cafe ZMAKK Gypsies of ZWT4! We had such fun and became such good friends that I devised this hot-weather terrine as a permanent gesture of our friendship! They suggested the ingredients, which are light and healthy! The terrine can be served in thick slices as a starter, or as part of a lunch menu. This is no throw-together family dish, but neither is it as intricate as it looks! Prepping some of the veggies can be done the day before. It's fun to make and really creative. Will be great on your gourmet lunch or dinner table! Should you decide to make it, read the recipe first -- the principle is simple. Use a vegetarian jelling agent if you prefer. Also, other mushroom types can be used; I used what I had at hand. I give both US and metric measurements.Food52One of the many wonderful things about being married has been learning about and taking forward the traditions of both of our families. For me, the most routinely appreciated of these is breakfast pie. I’m not sure how I went my whole life without realizing the magic of dessert for breakfast, but it almost out-ranks in magnitude the adjustment to my young world view that was breakfast for dinner, which I had to go a full ten years of my life without experiencing. You would think that someone as traumatized as I obviously was by this would be bitter, but no, instead I share with you what may be my favorite breakfast pie yet. By no means is this pie restricted to breakfast, though, as it can be (and has been) enjoyed at any time of day. This pie uses a slow cooker as a bain-marie to make the pudding-like filling, which was modestly adapted from hardlikearmour’s Coconut Cajeta & Chocolate Fondue recipe. Using a slow cooker means that, even though this recipe takes a day to enjoy, little hands-on effort is required to yield a delicious and reasonably healthy pie. I like to start this pie on Saturday evening, so that we have pie to cope with the gravity that is Monday. The pie can be made vegan by using a vegan butter substitute and vegan graham crackers to make the crust. I typically use either E. Guittard or Scharffen Berger chocolates because they are both tree nut allergy friendly, but your favorite classy chocolate will work great. I have even supplemented this recipe with Nestle semi-sweet chocolate chips when running low on the good stuff; the filling cooked similarly, though it did lose some of that deep chocolate flavor. For the whipped topping, I have only ever had luck using Thai Kitchen full-fat organic coconut milk, as other brands seems to never fully separate between the coconut water and the cream, and you want a pretty dry cream. It is absolutely critical that both your canned coconut milk and mixing bowl be very cold, which is why our mixing bowl now lives in the freezer.YummlyBring a bit of Spain to the lunch or dinner table with this recipe for homemade gazpacho. Made with a mixture of tomatoes, bell peppers, zucchini, cucumber, and spices this soup is full of refreshing flavor that'll keep you cool and satisfied on hot summer days. ## Cold Soup If you've never made authentic Spanish gazpacho, you should know that a good gazpacho recipe is much than just cold soup, it's a no-cook warm-weather essential that takes no time to prep. It originated in Andalusia along Spain's Costa del Sol where it gets searingly hot in the summer, making cold soup a welcome meal. Though some people might call it pureed salad, it's much more delicious than what that description might bring to mind. ## All About The Bread At first glance, it just looks like tomato juice, but gazpacho is exponentially better and has more nuanced summer flavors than a regular ol' tomato soup. Peppers, cucumbers, onion, garlic cloves, and zucchini go into a food processor as whole vegetables and come out a refreshing summer soup, but the secret to making gazpacho a superlative soup is bread. It's used to thicken the tomato puree, but if you use a flavorful crusty baguette (or even sourdough bread), it'll add flavor as well as body. It sounds weird and it's not ideal for low-carb and keto diets, but the flavor and texture the bread lends to the soup really does turn this soup into a bowl full of joy. ## Playing With Flavor This is a basic gazpacho recipe, but that only means there's room to play with flavor. __Olive oil:__ For flavor, this recipe calls for olive oil. If you're a connoisseur, this is a good place to use your favorite extra-virgin olive oil -- because the soup is not heated, the flavor of the oil won't change. __Vegetables:__ Bell peppers and cucumbers make this soup refreshing, but you can use different types of peppers to make the flavor more interesting. Green peppers are slightly bitter but red peppers are subtly sweet and can add vibrancy to the red of the tomatoes. This recipe also calls for fresh basil, which you can easily leave off. __Spices:__ Garlic is a prominent flavor in gazpacho, but you can balance it out with some heat from a sprinkling of cayenne pepper, or make it smoky with a little ground cumin. __Vinegar:__ If all you have on hand is plain white vinegar, you can make a great gazpacho, but other vinegars can elevate this soup. Sherry vinegar adds some sweetness, while a red wine vinegar would add little bit more acidity. ## Get Blending This is an easy, healthy recipe that any level of cook can master. It can easily be made for dinner tonight and tastes even better the next day for lunch. Whenever you decide to make it, it won't be the last time.Food.comNot knowing what to make for dinner tonight, I searched my cupboards to see what I could throw together. I was just going to add some meat and hide some veggies in some mac n cheese but was inspired by the giant container of taco seasoning on my counter that I had just purchased from Costco. The results were good enough that my husband and I were fighting over the leftovers for lunch tomorrow and the kids have requested I make it again. This recipe is easy with boxed macaroni and cheese but of course can be made healthier if you prepare your own. I topped it with a little sour cream and served with a crisp green salad for a complete meal. Yummy!Food.comAdapted from a recipe I found in a recent issue of the Australian magazine ‘New Idea’. This recipe is strong on lemon flavouring so if strong citrus flavourings are not your scene, you may like to add ½ teaspoon nutmeg to the yoghurt topping instead of the lemon zest. I haven’t yet had the chance to make this recipe, but I didn’t want to risk misplacing it (little chance of that: I’ve adapted it to my liking already!), so I’m posting it here for safe-keeping. I’m absolutely intrigued – and excited - by the idea of a yoghurt topping: a healthier creamy topping! WOW! I’m always keen to double quantities of recipes like this one so as to freeze some dinners both for those inevitably busier evenings and for great take-to-work lunches. Freezing details have been included here. The canned tomatoes I use (Italian) have very little juice. If your canned tomatoes have a lot of juice, you may like to drain them. You can always add a bit of what’s been drained off, though I’m always keen to make some space for a bit of wine!Food.comA healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.Food and WineAs a cookbook author and test kitchen cook, I make it my business to learn as much as I can about the recipes I test and develop. I can easily spend hours a day researching the history of a dish or reaching out to experts in their field. I even scour popular blogs (and their comment sections) for whatever information might be useful.Along the way, especially in the comments, I’m often shocked at what I discover: unceasing aggression between people who have strong opinions on food and cooking. Opinions on everything from tomato sauce and puree to hard-boiled vs. hard-cooked eggs.I don’t make it my business to argue with anyone—whether via email, on social media, or in the comments about what makes certain recipes what they are or should be. For instance, what makes a “chili” a “chili” and not just a stew? Some say it has to have meat and meat alone—such as Texas chili con carne—while others insist it must have beans. The quarrels can become quite heated, trust me. But I think it’s safe to say that everyone more or less agrees that a chili must have chile peppers (or chili/chile powder). And I agree. So, I am pointing to the chipotles in this dish and calling it: This recipe is a chili. This smoky, rich chili is one of my go-to weeknight dinners, and for good reason. It’s a one-pot dish that has 10 ingredients (not including salt and pepper) and comes together in just 30 minutes. Plus, you can make it a day or two in advance because it reheats beautifully. If that isn’t enough, it’s also relatively healthy—bacon adds plenty of smoky flavor, but also renders enough fat to cook the aromatics, that way there’s no need for any additional oil.So, give this recipe a whirl—keeping your mind open to what “chili” really is—and remember to not read the comments. Slideshow: More Chili Recipes
