Coconut Peanut Butter Balls Quick Recipe | Healthy Coconut Recipe

Coconut Peanut Butter Balls

Ingredients:
1/4 cup coconut oil
1 1/4 cups organic creamy peanut butter
3/4 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup honey
1/16 teaspoon salt
1 cup + shredded coconut

Procedures:
Line cookie sheet with wax paper. Smooth coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey and salt and mix well with a whisk. Place in refrigerator for about 10 minutes.

Pour 1 cup shredded coconut (might need more) in a small bowl. Remove the mixture from the refrigerator. Take a teaspoon of the mixture and drop in the grated coconut. With your fingers or a clean spoon dough roll around coconut to coat. Located on cookie sheet. Continue until all are formed / cover. The amount that ending will be determined by the size of the scoops.

Place the cookie sheet in the freezer for about 30 minutes to set. Transfer to a container and store in the freezer or refrigerator. If you keep them in the freezer, are like little bites of coconut / peanut butter ice cream that is just the way I like to eat.

Green Beans with Bacon Recipe | Healthy Beans Bacon Recipe

Green Beans with Bacon Recipe

Ingredients
Serves: 6
6 slices smoked bacon, chopped
1/2 onion, finely chopped
1 clove garlic, crushed
625g fresh green beans, trimmed
250ml (1 cup) water
1/8 teaspoon salt
1 pinch freshly ground black pepper

Procedures:
1. Place bacon in a large skillet and fry. Fry over medium-high heat until almost crisp. Add onions and garlic, cook 1 minute more.
2. Add beans and add water.
3. Let the beans cook until water has evaporated and the beans are tender. If the grains are not of course once the water has evaporated, add a small amount of water ever further cook until tender. Season with salt and pepper to taste.

Sauteed Mushrooms Recipe | Healthy Mushrooms Recipe

Sauteed Mushrooms Recipe

Ingredients:
3 green onions with tops, chopped
1/4 cup butter or 1/4 cup margarine, melted
1 lb fresh mushrooms, sliced
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 teaspoons Worcestershire sauce

Procedures:

• Saute green onions in butter until tender.
• Add remaining ingredients and cook, uncovered, over low heat 30 minutes or until mushrooms are tender.

Buttery Lemon Spinach Recipe | Healthy Vegetable Recipe Buttery Lemon Spinach

Buttery Lemon Spinach

Ingredients: 6 servings
2 (10 ounce) bags pre-washed fresh spinach
2 tablespoons garlic, minced
5 tablespoons butter
2 tablespoons lemon juice

Procedures:
Wash the spinach leaves and place in a microwave dish. Add juice of butter, garlic and lemon. Cover with plastic wrap. Steam in the microwave until the butter melts and the spinach is tender, about 2 minutes. Remove the plastic wrap and stir to distribute seasoning before serving.

Easy Broccoli Salad | Healthy Easy Broccoli Salad

Easy Broccoli Salad

Ingredients
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Directions

• Place bacon in a deep skillet and cook over medium-high heat until brown. Cool and crumble.
• Cut broccoli into pieces the size of a bite and cut the onion into thin slices bite size. Combine with the bacon, raisins, nuts and mix your favorites.
• To make the dressing, combine the mayonnaise, sugar and vinegar until smooth. Stir in the salad, cool and serve.

Broccoli

Broccoli Rabe with Caramelized Onions Healthy Recipe | Healthy Vegetable Recipes Broccoli Rabe with Caramelized Onions

Broccoli Rabe with Caramelized Onions Recipe

Ingredients: 
Olive oil
1 yellow onion, sliced into slivers, lengthwise (with the grain)
1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch long pieces
2-3 garlic cloves, sliced
1/4 teaspoon red chili flakes
Salt
Freshly ground black pepper

Procedures:
1. Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out.

2. After starting the onion, put a large pot of water to boil. Onions take at least 15 minutes to cook, so you'll have time to get the water boiling. Salt water (about a tablespoon of salt for 3 quarts of water). Prepare an ice bath, fill a large bowl halfway with ice water. Add the rabe to the boiling water. Boil for 1 minute. Use a slotted spoon to remove from water and place in ice bath to stop cooking. Shocking the rabe with ice water will also help keep the bright green rabe.
Note that some people bleach their rabe, some not. Rabe can be quite bitter, scalding and help take the edge off the bitterness. If your Arabic is not particularly bitter, or bitter vegetables like, is easy to skip this stage of bleaching.
Drain the rabe ice water. Use a clean cloth to gently squeeze the excess moisture from the Arabic.

3. Once the onions are lightly browned, remove from pan to a plate. Using the same pan, add another tablespoon of olive oil and heat the pan over high heat. Add the chili flakes. Once the chile flakes begins to sizzle, add the garlic. Once the garlic begins to brown at the edges only add broccoli rabe and onions. Stir well so that it gets rabe topped with olive oil. Cook over high heat until most of the moisture is gone, about 5 minutes if blanched first, a minute or more also if you skipped the blanching.

Broccoli Rabe 

Healthy Vegetable Recipe List

* Overnight Slaw
* Ginger Asparagus
* Herbed Vinaigrette
* Grill Eggplant and Mozzarella Pizza
* Glazed Caribbean tofu with Rice and Peas
* Grilled Eggplant Salad with Chickpeas
* Broccoli Rabe with Caramelized Onions Healthy Recipe | Healthy Vegetable Recipes Broccoli Rabe with Caramelized Onions
* Easy Broccoli Salad | Healthy Easy Broccoli Salad 

Grilled Eggplant Salad

Grilled Eggplant Salad with Chickpeas

Why this recipe works: we like to think of this grilled eggplant salad with notes of lemon and tahini as a deconstructed baba ghanoush a seasoned Middle Eastern eggplant puree often used as a spread or dip for flatbread. In our version, we cut the eggplants into planks, grill them until they’re well browned and tender, cut them down some more, then toss them with a dressing comprised of lemon juice, tahini, and soy sauce. We use the same dressing on the greens and the chickpeas before they’re added, which gives a unified flavor to the salad; we toss each ingredient separately, however, to ensure proper coating and seasoning. By tossing the chickpeas in the vinaigrette first, we allow them time to absorb some of the flavor as the eggplant cooks and the salad is assembled. It may seem as if the eggplant is not cooked enough when you take it off the grill, but even off the heat, the eggplant will continue to soften and be completely tender by the time you’re done assembling the salad.

Grilled eggplant salad with chickpeas and lemon tahini dressing

Ingredients: serve 4

2 tablespoons tahini

¼ cup extra virgin olive oil

2 tablespoons lemon juice

1 garlic clove, minced

2 teaspoons soy sauce

   Salt and pepper

1 (16 ounce) can chickpeas, drained

2 medium eggplants (about 1 pound each), trimmed and cut length wise into 1 inch

   Planks

1 (5 ounce) bag baby spinach

Procedures:

1. Whisk tahini, 2 tablespoons oil, lemon juice, garlic, and soy sauce together until smooth. Season with salt and pepper. Transfer 1/3 of vinaigrette to medium bowl and toss with chickpeas.
2. Brush both side of eggplant planks with remaining oil and season with salt and pepper. Grill eggplant planks over hot fire until well browned and tender, about 4 minutes per side. Transfer to cutting board and cut in half lengthwise. Transfer to large bowl and toss with half remaining dressing.
3. toss spinach with remaining dressing and season with salt and pepper. Arrange eggplant spears on serving platter and top with spinach and chickpeas. Serve.

Smart shopping eggplant

Of the four eggplant varieties commonly found in supermarkets, the globe eggplant is the most versatile. Globe eggplants contain fewer seeds than their sister varieties, and their firm flesh retains its shape after cooking, making them an ideal choice for most cooking applications. Italian choice for most cooking applications. Italian eggplants are mildly spicy with lots of seeds; they’re best sautéed or stewed. Sweet and dry Chinese eggplants are great in stir fries, and thai eggplants, with their bright, grassy flavor and hints of spice, taste good enough to eat raw.

Glazed Caribbean tofu with Rice and Peas

Glazed Caribbean tofu with Rice and Peas

Why this recipe works: The combination of coconut milk, rice, and pigeon peas makes a creamy, rich companion for our spicy sweet tofu. Pigeon peas are popular in west Indian cooking, and canned ones which can be found in the canned goods section of most supermarkets are flavorful and easy to use. If you can’t find them, kidney beans or black eyed peas can be substituted. If you want your dish a little spicier, add some of the jalapeno seeds.

Glazed Caribbean Tofu with rice and peas

Ingredients: serve 4

 2 (14 – ounce block firm tofu, cut lengthwise in half, and each plank cut crosswise into 6

    slices.

4 tablespoons vegetable oil

1 onion diced

2 jalapeño chiles, seeded and chopped

1 ½ cups long grain rice

1 (16 ounce) can pigeon peas, drained and rinsed

1 (14 ounce) can coconut milk

1 cup water salt and pepper

¼ cup red pepper jelly

2 tablespoon lime juice

¼ cup jerk spice mix

Procedures:

1. Lay tofu slices in single layer on several layers of paper towels, cover with several more layers, and top with rimmed baking sheet. Set heavy skillet or dutch oven on baking sheet and let tofu drain for 10 minutes.
2. Meanwhile, heat 2 tablespoon oil in large saucepan over medium high heat. Ad onion and jalapeno and cook until softened, about 4 minute. Add rice and cook until opaque, about 1 minute. Stir in peas, coconut milk, water, and 1 teaspoon salt. Bring to boil, cover, and cook over low heat until rice is tender, about 20 minutes. Season with salt and pepper
3. In microwave safe bowl, microwave jelly on high power until bubbly, about 1 minute. Whisk in lime juice. Toss tofu with jerk spice mix. Heat remaining oil in large nonstick skillet over medium high heat until just smoking. Add tofu and cook, turning occasionally, until golden, about 8 minutes. Add jelly mixture to skillet and toss to combine. Simmer until jelly has thickened, about 1 minutes. Serve with rice.

Smart shopping Caribbean jerk spice mix

We tried several supermarket brands of jerk spice mix plus our own tasty yet time consuming homemade blend before finding one that adequately accentuated our tofu McCormick Perfect Pinch Caribbean Jerk, with its vibrant blend of black and red pepper herb, and spices, gave us enough spicy flavor and heat to make us pay attention, but not so much as to overshadow the dish

Smart shopping pigeon peas

These African legumes can be found dried, fresh, frozen, and canned in many grocery stores and most Latin American and Indian markets. Usually brownish in color, pigeon peas are about the size of standard garden peas. They are most often dried, split, and cooked like dried beans. 

Grill Eggplant and Mozzarella Pizza

Grill Eggplant and Mozzarella Pizza

Why this recipe works: the flavor combination of smoky grilled eggplant, charred pizza dough, garlicky tomato sauce, and melted mozzarella cheese is undeniably addictive. To have this pizza on the table in less than half an hour, we use ready made dough from the supermarket. A simple uncooked tomato sauce made with canned diced tomatoes, garlic and basil gives our pizza bright, fresh notes. We start the cooking process by grilling our eggplant, then we put the dough rounds right on the grill. Once one side of the dough is toasted, we flip the rounds over, add the toppings, and let the cheese melt. When the undersides turn spotty brown, it’s time to eat.

Grilled Eggplant and Mozzarella Pizza

Ingredients: serve 4

2 (14.5 ounce) cans diced tomatoes, drained

¼ cup chopped fresh basil

7 tablespoons extra virgin olive oil

2 garlic cloves, minced salt and pepper

1 (1 pound) ball pizza dough flour for baking sheet

1 large eggplant (about 1 pound), cut into ½ inch rounds

2 cups shredded mozzarella cheese

Procedures:

1. Combine tomatoes, basil, 2 tablespoons oil, garlic, and ¼ teaspoon salt in medium bowl and set aside. Divide dough into 2 equal size pieces. Press 1 piece of dough into small circle. Use rolling pin to roll and stretch dough into 12 inch round. Transfer dough round to parchment  lined rimmed baking sheet dusted with flour. Repeat with remaining dough, placing it on second parchmentlined, flour dusted baking sheet.
2. Brush eggplant slices with ¼ cup oil and season with salt and pepper. Grill eggplant over medium hot fire until lightly charred and soft, 4 to 6  minutes per side. Transfer to plate.
3. Brush top side of each dough round with 1 ½ teaspoon oil. Grill rounds, oiled side down, over medium – hot fire until undersides are spotty brown, 2 to 4 minutes. Brush top of each dough round with additional 1 ½ teaspoon oil and flip. Top each pizza with tomato sauce, eggplant slices, and cheese. Grill until undersides are spotty brown and cheese is melted, 2 to 4 minutes. Serve.

Quick prep tip Grilling pizza dough

Roll the dough pieces into two rounds. Brush the top of each round with oil, then grill them oiled side down. Once the bottom of the dough rounds become spotty brown, brush the top side of each with oil and flip them over to grill the second sides. Add toppings and continue to grill until the outsides are browned and toppings are melted. 

Vietnamese – style Noodles with chicken

Vietnamese – style Noodles with chicken

Why this Recipe Works: this simplified version of bun cha, a quintessential Vietnamese street food offering, gets its bold flavor from boneless, skinless chicken thighs that have been coated in an assertive marinade. The thighs cook quickly and, thanks to a fair amount of fat, remain moist. Their succulence adds richness to an otherwise fat-free dish. If desired, cilantro leaves can replace the mint leaves, or you can try a mixture of both.

Ingredient: 4 serving

7 tablespoon fish sauce

7 tablespoon sugar

2 garlic cloves, minced

½ teaspoon pepper

8 boneless, skinless chicken thighs (about 1½ pounds), trimmed of excess fat

1/3 cup lime juice

5 tablespoon water

8 ounces rice vermicelli

4 cups shredded romaine lettuce leaves (6 to 8 leaves)

2 cups bean sprouts (about 6 ounces)

¾ cup shredded fresh mint leaves

½ cup chopped roasted salted peanuts

Procedure:

1. Combine 2 tablespoons fish sauce, 2 table spoon sugar, garlic, and pepper in medium bowl and stir until sugar dissolves. Add chicken thighs and turn to coat.
2. In small bowl, combine remaining 5 tablespoons fish sauce, reaming 5 tablespoons sugar, lime juice, and water and stir until sugar dissolves.
3. Bring 4 quarts water to boil in large pot. Remove from heat, add vermicelli, and let stand until vermicelli are tender, 6 to 8 minutes. Drain in colander and rise vermicelli with cold running water until cooled. Drain well.
4. Divide lettuce, bean sprouts, and mint among 4 individual bowls. Top vegetables with vermicelli, dividing evenly.
5. Grill chicken over medium – hot fire until charred and chicken registers 170 degrees, 5 to 6 minutes per side. Cut chicken crosswise into ½ - inch strips. Place chicken on top of vermicelli and sprinkle with peanuts. Serve, passing sauce on side for pouring over individual servings.

Smart Shopping Rice Vermicelli

Asian noodle nomenclature can cause confusion in the grocery store. For this recipe, look for thin rice noodles called rice vermicelli – they are also some times labeled as rice sticks or as mainfun. But be warned: other rice noodles are also labeled as rice vermicelli and rice sticks. Always look closely at the noodles themselves – for this recipe and other like it, purchase the fine, wiry noodles in strands that resemble angel hair pasta. To add to the confusion, there are no standard weights for rice vermicelli packages – some contain 6.75 ounces of noodles, others 8.8 ounces. Both of these sizes should be enough to serve four, but if you’re less than 7 ounces, consider supplementing the dish with additional vegetables just to be sure. 

Grilled Turkey Sausage with Fennel Salad

Grilled Turkey Sausage with Fennel Salad

Why this Recipe Works: Supermarket turkey sausage is a great choice for a summer dinner: It’s  inexpensive, easy to find, cooks up quickly, and tastes great hot off the grill. Plus, it comes in a variety of different styles, with numerous flavoring and seasoning combinations. For this recipe, we like mild, Italian style turkey sausage, since its flavors pair well with the fennel salad. But any fresh, uncooked sausage will work, so fell free to be creative. The salad is a study of familiar yet contracting textures are flavors: apples and oranges, fennel and olives, scallions and cider vinegar. We use a sparse amount of oil cured olives, chopped up, to get a subtle but recognizable hit of intense briny flavor in each bite. If you’re using another, less assertive variety of olive, up the amount form ¼ cup to 1/3 cup. We recommend using a mandoline to slice the fennel into thin, even ribbons. The thinner the slices, the more tender the fennel becomes and the easier it is to eat. While the mandoline is out, go ahead and use it to slice the apple – there’s no better way to cut even, thin slices quickly. And don’t peel the apple; the green flashes of peel add visual interest to the dish. The sweetness of the orange is key to the flavor profile of this particular salad, so be sure to remove all of this particular salad, so be sure to remove all of the bitter, white pith from the orange segments. If you don’t the oranges less pleasing bitter qualities will carry over into the salad.

Ingredient: 4 serves

2 fennel bulbs, cores removed and sliced very thin on mandoline

1 granny smith apple, cored and sliced thin

2 oranges, peel cut away and segments removed

2 tablespoons cider vinegar

¼ cup olive oil

4 scallions, sliced thin

¼ cup oil cured olives, chopped salt and pepper

1 ½ pounds turkey sausage

Procedures:

1. Toss fennel, apple, oranges, vinegar, oil, scallions, and olives together until combined. Season with salt and pepper
2. grill sausages over hot fire until golden brown and cooked through, about 12 minutes. Transfer to platter. Serve with fennel salad.

Quick prep tip SHAVING FENNEL

Because of its awkward bulbous base and feathery foliage, working with fennel can be tricky. Here’s how we handle this oddly shaped vegetable in the test kitchen. We cut off the stems and the feathery fronds on top and then trim a very thin slice from the base of the bulb. Next, we slice the bulb in half lengthwise from top to bottom before cutting out the tough, triangular – shaped piece of the core located on the bottom of each half. Finally, we carefully run the fennel, cut side down, down the length of the mandolin. Since the blade of the mandoline is very sharp, many mandolins come equipped with a safety device that elevates your hand away from the blade. 

Greek Lemon Soup with Chicken Meatballs

Greek Lemon Soup with Chicken Meatballs

Why this Recipe Works: How exactly do you make a creamy, rich soup without any cream? The answer is by using an egg liaison – a mixture of egg yolks and lemon juice – as a binding agent. To avoid scrambling the eggs, we don’t add the yolk mixture directly to the hot soap; we “temper” the liaison first by slowly adding some of the hot broth to the yolk mixture and then whisking the warmed yolk mixture back into the soup. At this point, there’s a gentle simmer will both cook the yolks and thicken the soup. Whit rice can be substituted for the orzo. The mixture for the meatballs will be fairly wet and loose. To tighten the mixture up, we use panko (Japanese-style bread crumbs). We found that they absorb more moisture than regular bread crumbs do.

Ingredient:

8 cups low sodium chicken broth

1 pound ground chicken

1 small onion, grated(about 1 cup)

½ cup panko(Japanese-style bread crumbs)

3 tablespoon chopped fresh mint

3 tablespoon chopped fresh dill

¼ cup chopped fresh parsley

3 large egg yolks and 1 whole egg salt and pepper

1 cup orzo

3 medium carrots, peeled and sliced into ¼ inch rounds

3 tablespoons lemon juice

Procedure:

1. Bring broth to boil in large saucepan. Cover and set aside. Combine chicken, onion, bread crumbs, mint, dill, parsley, whole egg, 1 teaspoon salt, and ½ teaspoon pepper together in bowl. Knead mixture until well mixed. Shape mixture into 1 inch meatballs(mixture will be soft).
2. Add meatballs, orzo, and carrot to broth and bring to simmer. Lower heat to medium-low and simmer until meatballs are cooked through and orzo is tender, about 15 minutes.
3. Gently whisk lemon juice and yolks together in bowl. Whisking constantly, gradually ladle 1 cup hot soup into egg mixture, then stir egg mixture back into soup, again whisking constantly. Gently simmer soup on low heat until slightly thickened, about 2 minutes. Season with salt and pepper.

Quick prep tip

TEMPERING THE EGGS WITH THE SOUP

Whisking constantly, pour the hot broth in a slow, steady stream into the beaten egg yolk mixture. Once the broth is fully incorporated, slowly pour the warm egg yolk mixture back into the soup, again whisking constantly. Bring the soup back to a gentle simmer and cook until the soup is slightly thickened. 

Grilled Italian Checkin Sausage Subs

Grilled Italian Checkin Sausage Subs 

Serve 4

Ingredients:

2 tbs vegetable oil
2 onions, halve lengthwise
1 green bell pepper, cored, seeded, and sliced thin
1 red bell pepper, cored, seeded, and sliced thin
1/2 tsp red pepper flakes salt and pepper
6 mild or hot Italian chicken sausages
4 (6 inch) soft sub rolls
12 slices deli provolone cheese

Procedures:
1. Adjust oven rack to middle position and heat broiler. Heat oil in large skillet over medium high heat until shimmering. Add onions and cook until lightly browned and softened, about 4 minutes. Add green bell pepper , red bell pepper, and pepper flakes and cook until lightly browned and softened, about 6 minutes. Season with salt and pepper

2. Meanwhile, grill sausages over hot fire until just cooked through and golden brown, 8 to 10 minutes. Transfer to cutting board and slice each sausage in half lengthwise. Arrange rolls, cut side up on baking sheet. Place there sausage halves in each roll. Top with onions and peppers mixture, then arrange provolone slices on top. transfer baking sheet to oven and broil until cheese is bubbling, 2 to 4 minutes serve.

Smart shopping: MILD VS HOT ITALIAN CHICKEN SAUSAGE
when shopping for Italian chicken sausage, either mild or hot look first for fresh sausage. Fresh sausage contains meat that has not previously been cured or cooked, so it is important to remember that it must be kept in the refrigerator and be thoroughly cooked before eating. The meat is contained within a thin casing that is edible. Mild Italian Chicken sausages contain white meat chicken and fennel seeds as the most prominent flavorings. Hot Italian Chicken sausage add red chili pepper flakes for heat and paprika for color. It is not uncommon for garlic to be mixed in for added flavor(though this is not typical for pork sausages). Be aware that hot sausages can range heat from mildly hot to very hot.

Sesame Ginger Asparagus

Sesame Ginger Asparagus

Thin asparagus always makes an elegant side dish. Sprinkle it with a hint of red pepper flakes for an impressive presentation. This dish is lovely served with a fish main course.

prep 10 minutes
cook 15 minutes
makes 4 accompaniment serving

Ingredient:
3/4 kilo thin asparagus, trimmed and cut diagonally into 2 inch pieces
1 tablespoon canola oil
1 tablespoon chopped peeled fresh ginger
1 tablespoon reduced sodium soy souce
1/4 teaspoon crushed red pepper
1 teaspoon sesame seeds
1 teaspoon sesame oil

Procedure:
1. In 12 inch skiller, heat 1 cup water to boiling over high heat. add asparagus; heat to boiling. Reduce heat to medium. cover and cook 4 to 5 minutes or until asparagus is tender crisp. Drain asparagus in colander, then immediately plunge into large bowl of ice water to stop cooking; drain thoroughly.

2. Carefully wipe skiller dry with paper towels. add canola oil; heat oil over high heat until hot. add asparagus, ginger, soy souce, and crushed red pepper, and cook 1 to 2 minutes or just until asparagus is heated through. remove skiller from heat; stir in sesame seeds and sesame oil.

each serving about 90 calories, 4g protein, 8g carbohydrate, 5g total fat( 0.5g saturated) 4g fiber, 0mg cholesterol, 160mg sodium