Recipes

Savory Brown Rice

Published by on July 14, 2017 | Leave a response

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Savory Brown Rice
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart saucepan, warm olive oil over medium heat.  Add onion, mushrooms, and celery.  Cook and stir for 5–7 minutes, until all vegetables are soft, but not brown.
  2. Stir in the chicken broth, brown rice, parsley, salt, and pepper.  Cover.  Bring to a boil over high heat.
  3. Reduce heat to medium.  Cook according to brown rice package directions, about 5–10 minutes.  Drain off any excess liquid.  Fluff with a fork. Serve immediately.
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Quinoa With Paprika and Cumin

Published by on July 14, 2017 | Leave a response

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Quinoa With Paprika and Cumin
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Rinse quinoa in a fine mesh colander.
  2. Place all ingredients in a saucepan with 2 cups of water.  Cover.
  3. Bring to a boil over high heat.
  4. Reduce heat.  Simmer for 10–15 minutes or until all water is absorbed.
  5. Serve immediately, or refrigerate to reheat later.
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Pesto Baked Polenta

Published by on July 14, 2017 | Leave a response

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Pesto Baked Polenta
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Fill a 4-quart saucepan with 3 cups water; add salt and pepper.  Cover.  Bring to a boil over high heat.
  2. When water boils, reduce heat to medium.  Using a whisk or rubber spatula, quickly stir in cornmeal (polenta), cheese, and pesto sauce.  Continue stirring until well blended and thick, about 1 minute.
  3. Remove from heat.  Pour the cornmeal mixture into an 8-inch pie pan or oven-safe dish.  Spread evenly with the back of a spoon.  Let stand until firm, about 5 minutes.
  4. Preheat oven to 400 °F.  Bake polenta until heated through, about 10 minutes.  Remove from oven.
  5. Cut into eight wedges.  Serve hot.
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Parmesan Rice and Pasta Pilaf

Published by on July 14, 2017 | Leave a response

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Parmesan Rice and Pasta Pilaf
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a large sauté pan, heat the oil.  Sauté vermicelli and onion until golden brown (for about 2–4 minutes) over medium-high heat.  Drain off oil.
  2. Add rice, chicken broth, water, pepper, and bay leaf.  Cover and simmer for 15–20 minutes.  Fluff with fork.  Cover and let stand for 5 minutes.  Remove bay leaf.
  3. Sprinkle with shredded parmesan cheese, and serve immediately.
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Couscous With Carrots, Walnuts, and Raisins

Published by on July 14, 2017 | Leave a response

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Couscous With Carrots, Walnuts, and Raisins
Cuisine Indian, Middle Eastern
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Cuisine Indian, Middle Eastern
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart saucepan over medium heat, cook and stir couscous, olive oil, walnuts, salt, pepper, and spice just until couscous begins to brown.
  2. Slowly add water, then raisins and carrots.  Cover.  Bring to a boil over high heat.
  3. Remove from the heat, and let stand for 10 minutes.
  4. Fluff with a fork.  Serve immediately.
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Roasted Beets With Orange Sauce

Published by on July 14, 2017 | Leave a response

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Roasted Beets With Orange Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 450 °F.  Cover a baking sheet with aluminum foil for easy cleanup.
  2. In a medium bowl, toss the beets with the olive oil until well coated.
  3. Spread beets on baking sheet in a single layer.
  4. Bake 30–40 minutes.  When done, beets should be easily pierced with a sharp knife.
  5. While beets bake, grate the zest from the orange.  Place in a small bowl.  Cut the orange in half.  Squeeze the juice (about ½ cup) into the bowl with the orange zest. (Use a large spoon to press the inside of the orange to extract more juice.)  Add anise seeds (optional).  Set aside.
  6. When the beets are tender, return them to the tossing bowl.  Pour the juice mixture over the beets.  Mix well to coat, and serve.
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Grilled Romaine Lettuce With Caesar Dressing

Published by on July 14, 2017 | Leave a response

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Grilled Romaine Lettuce With Caesar Dressing
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Ingredients
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Preheat grill pan on high temperature.
  2. Cube the bread.  Spread in a single layer on a foil-covered tray for a toaster oven or conventional oven.  Toast to a medium-brown color and crunchy texture.  Remove.  Allow to cool.
  3. Brush the cut side of each half of romaine lettuce with 1 teaspoon of olive oil.
  4. Place cut side down on a grill pan on the stovetop.  Cook just until grill marks appear and romaine is heated through, about 2–5 minutes.
  5. Place each romaine half on a large salad plate.  Top each with one-fourth of the bread cubes. Drizzle each with 1 teaspoon of light Caesar dressing.  Sprinkle each with 1 tablespoon of shredded parmesan cheese.  Garnish with eight tomato halves around each plate.
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Cinnamon-Glazed Baby Carrots

Published by on July 14, 2017 | Leave a response

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Cinnamon-Glazed Baby Carrots
Cuisine American
Prep Time 3 minutes
Cook Time 11 minutes
Servings
Ingredients
Cuisine American
Prep Time 3 minutes
Cook Time 11 minutes
Servings
Ingredients
Instructions
  1. Place the carrots in a small saucepan.  Add just enough water to barely cover the carrots. Cover.  Bring to a boil.  Reduce heat to medium.  Cook for 7–8 minutes, just until the carrots are easily pierced with a sharp knife.
  2. While the carrots are cooking, combine margarine, brown sugar, cinnamon, and salt in a small saucepan, and melt together over low heat (or put in a microwave-safe bowl and microwave for a few seconds on high power, until margarine is mostly melted).  Stir well to combine ingredients.
  3. Drain carrots, leaving them in the saucepan.  Pour cinnamon mixture over carrots.  Cook and stir over medium heat for 2–3 minutes, just until carrots are thoroughly coated and the glaze thickens slightly. Serve warm.
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Cauliflower With Whole-Wheat Breadcrumbs

Published by on July 14, 2017 | Leave a response

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Cauliflower With Whole-Wheat Breadcrumbs
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Place the bread in a toaster oven on very low heat.  Toast as long as possible without burning (about 5 minutes).
  2. While bread toasts, trim leaves and stalks from cauliflower. Cut into individual florets.
  3. Place 1 inch of water in a 4-quart pot with lid.  Insert steamer basket, and place cauliflower in basket.  Sprinkle with salt.  Cover.  Bring to a boil over high heat.  Reduce heat to medium. Steam for 5–8 minutes, until easily pierced with a sharp knife.  Do not overcook.
  4. While cauliflower steams, break toast into small pieces.  Pulse toast in food processor until medium-sized crumbs form.  Tip:  If you don’t have a food processor, break or crush the toasted bread into finer pieces or buy whole-wheat breadcrumbs and use 2 tablespoons.
  5. When cauliflower is done, remove from heat.  Melt margarine in another pan over medium heat. Add breadcrumbs and pepper.  Cook and stir, about 5 minutes.  Add cauliflower to pan with breadcrumbs.  Toss until well coated.  Serve immediately.
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Baby Spinach With Golden Raisins and Pine Nuts

Published by on July 13, 2017 | Leave a response

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Baby Spinach With Golden Raisins and Pine Nuts
Cuisine American
Prep Time 10 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. In a medium nonstick pan over high heat, cook and stir the pine nuts until they begin to brown lightly and smell toasted, but not burnt.  Set the pine nuts aside in another dish.
  2. Return the pan to the burner over medium-high heat.  Add ¼ cup water.  As it begins to boil, add a small handful of the spinach.  Cook and stir just until it begins to wilt.  Then push it to the side of the pan, and add another ¼ cup water and handful of spinach.  Continue until all the spinach has been cooked, adding the raisins with the last handful of spinach.
  3. Sprinkle with nutmeg and salt.  Cook and stir until all the spinach is wilted and the raisins are warm.
  4. Remove from heat.  Press out excess water.  Place 1 cup spinach and raisins in a serving bowl. Top with pine nuts.
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