Don’t be intimidated by dry beans. They are so affordable and healthy, it’s worth learning how to use them. And that isn’t hard.

Place your dry beans in a large stockpot or bowl, add enough cool water to cover by several inches, then cover the bowl and forget about it overnight. In the morning, drain the beans and proceed with your recipe. It’s really that simple.

RED BEANS WITH ANDOUILLE SAUSAGE

1 teaspoon vegetable or canola oil

1 medium yellow onion, finely diced

2 cloves garlic, finely chopped

1-pound bag dried, small red beans, soaked overnight and drained

1 pound andouille sausage

Coarse salt and ground pepper

In a large saucepan over medium, heat the oil. Add the onion and garlic to the pan. Sauté until softened, 3 to 5 minutes. Add the beans and water, then bring to a boil. Reduce to a simmer, partially cover, and cook until the beans are tender, 1 to 1 1/2 hours, adding more water if necessary.

When the beans are nearly done, heat a grill or grill pan to medium. Cook the sausage until they have prominent grill marks and are heated through, about 4 minutes per side.

Season the beans with salt and pepper, then spoon them into 4 serving bowls. Top each serving with a sausage.

Source: Everyday Food magazine.

The name of this recipe says it all. Toss in whatever you have, including leftovers. The same goes for seasonings. Oregano, basil are a good start, or you could get more adventurous with red pepper flakes, chili powder or cumin.

KITCHEN SINK STEW

Chicken noodle soup is undeniably comfort food for many people (especially when they’re not feeling well) and this version gets a healthful update. Whole-wheat egg noodles add fiber and nutrients and reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.

Chicken Noodle Soup Recipe

6 servings, about 1 1/2 cups each

Active Time: 20 minutes

Total Time: 50 minutes

Ingredients

• 10 cups reduced-sodium chicken broth
• 3 medium carrots, diced
• 1 large stalk celery, diced
• 3 tablespoons minced fresh ginger
• 6 cloves garlic, minced
• 4 ounces whole-wheat egg noodles, (3 cups)
• 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
• 3 tablespoons chopped fresh dill
• 1 tablespoon lemon juice, or to taste

Preparation For Chicken Noodle Soup

1. Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
2. Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Tips & Notes For Chicken Noodle Soup

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition Of Chicken Noodle Soup

Per serving: 267 calories; 4 g fat (2 g sat, 1 g mono); 90 mg cholesterol; 18 g carbohydrates; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.

Nutrition Bonus: Vitamin A (104% daily value).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 4 lean meat

More healthy recipes at Your Health Articles Blog, just check them out there!

Several years ago, my great aunt sat down and shared her favorite Caramel Popcorn recipes with me. As a child, I had always looked forward to going to her home and digging into her popcorn container. After our visit was over, she would send my brother and I back home with little paper lunch bags filled with her delicious popcorn.

I hope these 2 recipes will be enjoyed by your family.

4 quarts popped popcorn1 cup firmly packed brown sugar1/2 cup corn syrup1/2 cup margarine1/2 teaspoon salt1/2 teaspoon vanilla extract1/2 teaspoon baking soda

Spread the popped popcorn in a large shallow baking pan. In a 2 quart saucepan, stir together brown sugar, margarine, corn syrup and salt. Cook mixture over medium heat, stirring constantly, until mixture comes to a boil. Cook for the final 5 minutes without stirring. Remove pan from the heat. Stir in vanilla extract and baking soda. Pour mixture over the popcorn. Stir until completely coated. Bake at 250 degrees for 1 hour, stirring every 10 minutes. Let cool to room temperature. Once cool, break into pieces and store in an airtight snack container.

Tip: If you are concerned about sticking, lightly coat your baking pan with margarine or nonstick cooking spray.

10 cups popped popcorn1 1/2 cups peanuts1/2 cup margarine1 cup firmly packed brown sugar1 cup dark corn syrup1/2 teaspoon salt1/4 teaspoon baking soda3/4 teaspoon vanilla extract

In a large baking dish, combine the popcorn and peanuts. In a 2 quart saucepan, combine margarine, brown sugar, corn syrup and salt. Bring to a boil, stirring constantly for 5 minutes. Remove from heat. Stir in baking soda and vanilla extract. Pour mixture over popcorn and peanut mixture. Bake in a 250 degree oven for 45-60 minutes, stirring every 10 minutes. Let cool cool to room temperature. Once cool, break into pieces and store in an airtight snack container.

Optional – You can substitute the peanuts for sliced almonds or cashews.

That touch of spring we’ve been feeling lately puts me in a Mediterranean sustenance state of mind.

And what better food representative of this than olive oil. This nectar of the gods, as many call it, is a simple yet powerful ingredient that is the basic foundation of many a Mediterranean-inspired dish.

Plus olive oil is one of the healthiest oils around — and it takes such good care of our hearts.

To celebrate the upcoming warmer weather, enjoy the following recipes courtesy of executive chef Chef Jean Paul Desmaison for the North American Olive Oil Association.

SHRIMP SALAD WITH ARUGULA AND TOASTED ALMONDS

Orange Vinaigrette Dressing
2 cups (500ml) fresh (not from concentrate) orange juice
1/2 cup (125ml) extra-virgin olive oil
1 Tbsp. (15ml) rice vinegar
Dash salt

Salad
2 Tbsp. (30ml) extra-virgin olive oil
16 jumbo shrimp, shelled and deveined
1/2 tsp. (2.5ml) garlic pepper, if desired
1/3 cup (75ml) slivered almonds, toasted if desired
4 cups (1L) lightly packed baby arugula
2 seedless oranges peeled and cut into thin wedges

Place orange juice in medium saucepan; bring to boil over medium-high heat. Continue cooking until mixture is very thick, about 10 minutes, stirring frequently. Remove from heat; slowly whisk in olive oil and rice vinegar. Whisk in additional olive oil, if needed, to desired consistency for drizzling. Set aside.

Meanwhile, heat 2 Tbsp. (15ml) olive oil over medium heat. Sprinkle shrimp with garlic pepper if desired; add shrimp to skillet. Cook, turning occasionally, until shrimp are opaque in centre, 6 to 9 minutes.

Place arugula evenly on 4 serving plates. Arrange shrimp and orange slices around arugula. Sprinkle with almonds; drizzle with orange vinaigrette.

GRILLED CHICKEN SANDWICH ON COUNTRY BREAD

1/4 cup (50ml) olive oil or extra virgin olive oil, divided
2 Tbsp. (30ml) Dijon mustard
2 Tbsp. (30ml) balsamic vinegar
2 tsp. (10ml) chopped fresh tarragon or 1 tsp. (5ml) dried tarragon
1/2 tsp. (2.5ml) salt
4 boneless skinless chicken breasts
8 slices crusty country-style bread, lightly toasted if desired
1/4 cup (50ml) mayonnaise*
3/4 medium avocado, sliced
2 large Roma tomatoes, sliced
4 leaves lettuce

Combine 2 Tbsp. (30ml) olive oil, mustard, vinegar, tarragon and salt in a sealable large food storage bag or shallow dish; mix lightly to blend. Add chicken breasts; turn to coat and marinate at least 20 minutes. (For more intense flavour, marinate chicken longer in the refrigerator.)

Heat remaining olive oil in medium skillet over medium heat. Remove chicken from marinade; place in skillet. Cook, covered, 8-10 minutes per side. Add 2 to 3 Tbsp. (30-45ml) water, if needed to prevent marinade from over-browning. Remove from heat. Spread one side of each slice of bread with mayonnaise. top with chicken, avocado, tomato and lettuce.

NOTE: Chicken breasts can be sliced or shredded after removing from heat.

*Mayonnaise Variations:

For Tarragon Mayonnaise, blend additional chopped tarragon and a dash of salt into mayonnaise.

For Dijon Mayonnaise, blend 1 tsp. (5ml) Dijon style mustard into mayonnaise.

STEAMED BLACK GROUPER

1 1/2 lbs. (1.5kg) black grouper fillets, cut into 4 serving pieces
1/4 tsp. (1ml) plus 1/8 tsp. (5ml) salt
1/4 tsp. (1ml) white pepper
1/3 cup (75ml) plus 2 Tbsp. (30ml) extra virgin olive oil
1 small onion, chopped
1/3 cup (75ml) loosely packed fresh cilantro leaves
8 medium leaves plus 2 Tbsp. (30ml) chopped fresh basil
2/3 cup (175ml) white wine
2/3 cup (175ml) clam juice or vegetable broth
2 cloves garlic, minced
1 medium tomato, peeled (if desired), seeded and cut into small pieces
1/4 tsp. (1ml) sugar
2 Tbsp. (30ml) unsalted butter

Sprinkle both sides of fish with salt and white pepper. Heat 1/3 cup (75ml) olive oil in large skillet over medium heat. Add fillets; sprinkle with onion, cilantro and basil leaves. Add wine and clam juice. Cook, covered, for 5 minutes. Carefully turn fillets over; cook for 4 to 5 minutes longer or until fish flakes easily in thickest part.

Meanwhile, in medium skillet, heat remaining 2 Tbsp. (30ml) olive oil over medium-high heat. Add garlic; stir to heat. Add tomato, sugar and remaining 1/8 tsp. (.5ml) salt. Cook 2 minutes. Remove from heat; stir in chopped basil.

Remove fish to serving platter; cover to keep warm. Bring cooking liquid to boil; continue to boil until reduced by one-half, about 5 to 10 minutes. Remove from heat; whisk in butter to thicken slightly. To serve: drizzle fillets with sauce. Spoon tomatoes evenly over fish. Serve with steamed asparagus and baby potatoes, if desired.

NOTE: Substitute other flaky fish such as tilapia, snapper, golden tile or corvina in place of black grouper, if desired.

SAUTEED APPLE CRISP

1 store-bought refrigerated pie crust dough (about 16-oz./450g)
1/4 cup (50ml) plus 1Tbsp. (15ml) extra virgin olive oil
1/4 cup (50ml) plus 2 tsp. (10ml) granulated sugar
4 large crisp apples, peeled cored and sliced
1/3 cup (75ml) raisins
1 tsp. (5m) cinnamon
8 scoops vanilla or dulce de leche ice cream
8 fresh mint leaves

Heat oven to 375F (190C). Brush crust with 1 Tbsp. (15ml) olive oil; sprinkle lightly with 2 tsp. (10ml) sugar. Cut into 8 wedges or shapes. place crust pieces on baking sheet. Bake 7 to 8 minutes or until puffed and light golden. Remove from oven; set aside.

Meanwhile, heat remaining 1/4 cup (50ml) olive oil in large skillet over high heat. Add apples; cook and stir 4 minutes. Reduce heat to medium-high. Add raisins; sprinkle with remaining 1/4 cup (50ml) sugar and cinnamon. Cook 3 to 4 minutes longer or until sugar is dissolved and mixture thickens enough to coat apples, stirring occasionally.

Place one wedge or shape of pie crust on each of eight serving dishes. top each with one-eighth of apple mixture. top with remaining crust pieces. place one scoop ice cream on each plate. Garnish with mint leaves.

Chicken & Pita Salad Recipe

1 pita bread (6 inches), chopped

1 cup frozen shelled edamame, thawed

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

2 teaspoons Crisco Extra Virgin Olive Oil

1 package (6 ounces) fresh baby spinach

1 cup shredded carrots

2 medium tomatoes, chopped

1/4 cup crumbled garlic and herb feta cheese

2 tablespoons cider vinegar

2 tablespoons Crisco Extra Virgin Olive Oil

2 tablespoons soy sauce

2 teaspoons sesame seeds

1 garlic clove, minced

1/4 teaspoon ground ginger

Place pita bread on a baking sheet. Bake at 350 for 8-10 minutes or until

Meanwhile, cook edamame according to package directions. in a large skillet over

medium heat, cook chicken in oil until chicken juices run clear.

In a large bowl, combine the spinach, carrots, tomatoes, cheese, edamame and

pita bread. in a small bowl, whisk the dressing ingredients; drizzle over salad

and toss to coat. Divide among four serving plates; top with chicken. Serve

immediately. Yield: 4 servings.

Flour-less Chocolate CakePosted: 01 March ’10 by Niall

Easy flour-less chocolate cake

As another weekend drew to a close, I thought that Kelly and I deserved a treat before getting back to the daily grind. When it comes to treats in our house, that means chocolate.

Here’s a recipe for a rich, moist chocolate cake.. And it’s easy. Three ingredients, that’s all!

It’s also a flour-less cake, making it suitable for coeliacs.

You can see more photos hereImage 1Image 2Image 3Image 4Image 5Image 6Image 7

Ingredients

• 450g of dark chocolate, roughly chopped
• 150g of unsalted butter – and a little more for greasing the cake dish
• 5 large eggs, separated

I’d also recommend some whipped cream and/or some ice-cream to serve with the cake – it’s so chocolate-y that you’ll need it!

Method

1. Preheat your oven to 375F/190C.
2. Take a saucepan, half fill it with water, and put it on a medium heat.
3. Place the chocolate and butter in a heatproof bowl and set it over the saucepan of simmering water, making sure that the bottom of the bowl is not touching the water, stirring the mixture as it melts.
4. Remove the chocolate mixture from the heat and allow to cool slightly.
5. Butter the cake dish and line with a parchment circle then butter the parchment.
6. Separate the egg yolks from the egg whites and put into two large bowls.
7. Whip the egg whites until stiff peaks are formed and the whipped egg-whites do not move as you tilt the bowl (you’ll see that Kelly bravely volunteered for the age-old test for telling whether egg-whites are ready – if you can hold the bowl upside-down over your head without getting covered, they’re ready!).
8. In the other bowl beat the egg yolks together.
9. Add the egg yolks to the cooled chocolate, stirring lightly until the chocolate and egg yolks have mixed together.
10. Using a metal spoon, fold in some of the egg whites into the chocolate mixture, followed by the remaining egg-whites when this first amount has been thoroughly folded in. When folding use light, circular motions with the spoon – do not mix – the idea is to keep air in the mixture. Fold until no white remains without deflating the batter.
11. Pour your cake batter into prepared cake dish. The batter should fill the pan 3/4 of the way up the sides.
12. Bake for 25 minutes -the top of the cake should have a firm crust, like the top of a brownie.
13. Remove the cake dish from the oven and allow it to cool for 10 minutes or so before trying to slice or un-mould the cake.
14. Serve with cream and/or ice-cream.

Flour-less Chocolate Cake10.0102

Tags: chocolate, coeliac, dessert

Categories: Biscuits and Cakes > Dessert Course > Featured Post > Recipes

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Freeze the shells at least one hour. The frozen shell prevents the sorbet from melting too quickly when you serve it.

in a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil, and then boil two minutes. Add lemon juice, and stir well.

Remove from heat, cool and strain. Pour cooled mixture into a shallow container, cover and place mixture in the freezer.

When mixture is semi-solid, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

When ready to serve, layer each frozen lemon shell with cookie crumbles, then sorbet and repeat. Garnish with one Lemon Chalet Cremes cookie.

Serving suggestions: Perfect for a dinner party dessert. can be prepared three days in advance. makes eight servings

FRIED SAMOAS SHRIMP

• 4 extra large shrimp, peeled and veins removed• 5 Samoas Girl Scout cookies, finely chopped• 2 cups seasoned bread crumbs• 2 cups flour• 1 cup coconut flakes• 4 egg whites• 1 pinch cayenne pepper• 1 lime for garnish• Vegetable or peanut oil for frying

Toss coconut flakes with bread crumbs, cayenne pepper and chopped Samoas Girl Scout cookies.

Dredge shrimp through flour, followed by egg whites and Samoas Girl Scout cookies mixture.

Fry shrimp in vegetable oil at 350 degrees Fahrenheit until golden brown. Garnish with coconut flakes and lime wedges. makes five shrimp

Serving suggestions: Serve warm. Arrange in a star pattern on a salad plate, or on a bamboo skewer with tropical fruits. Serve as an appetizer, in a salad or as an entree. If serving as an entree, accompany with fried plantains and wild rice.

PEANUT THAI CHICKEN

• 8 crushed Do-Si-Dos Girl Scout cookies• 2 pounds boneless, skinless chicken tenderloins• Wood skewers• Teriyaki glaze• Thai peanut sauce

Grill chicken tenderloins on wood skewers, brushing occasionally with Teriyaki glaze. Prepare Pad Thai noodles according to directions on box. Serve chicken tenderloins with four crushed Do-Si-Dos cookies sprinkled on top. Mix remaining Do-Si-Dos cookie crumbs with peanut sauce.