Healthy and Tasty Recipes

HEALTHY RECIPE

                       

                                Arroz Con Pollo

• Rich and savoury Arroz Con Pollo with juicy chicken, tender rice, flavorful tomatoes, a tonne of herbs and spices, tonnes of lime juice, and a bunch of green olives packed with jalapenos. Bright, spiciness, and cosy!
• This crowd-pleasing one-pot Arroz Con Pollo recipe is from Martha's cookbook. It contains pimiento-stuffed green olives, diced tomatoes, saffron threads, and bay leaves in addition to bone-in, fatty chicken thighs.

1. INGREDIENTS

• 1/2 cup dry white wine
• Pinch of saffron threads   
• six bone-in chicken thighs (about 6 ounces each)
• Coarse salt and freshly ground pepper   
• two tablespoons extra-virgin olive oil
• two large yellow onion, finely chopped
• two tablespoons minced garlic
• one large tomato, chopped
• two dried bay leaves
• 1 1/2 cups short-grain rice, preferably Valencia
• three cups low-sodium chicken broth, plus more if needed
• one cup pimiento-stuffed green olives, drained

Directions

Instructions Checklist

Step 1

Turn on the 375 degree oven. Wine and saffron are combined in a basin.

Step 2

Use salt and pepper to season the chicken. Oil should be heated over medium-high in a big Dutch oven or braiser. Add the chicken, skin-side down, and cook for 6 to 7 minutes, or until browned. Turn over and cook for an additional 2 minutes before plating.

• Step 3

  Removing everything except 2 tablespoons of the fat. Add the onion and garlic, and cook, stirring frequently, for 4 minutes, until transparent. Cook the tomato for about 5 minutes, stirring frequently, until it has softened. Add bay leaves, the wine-saffron mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 5 to 8 minutes, or until wine has nearly evaporated.

• Step 4

  Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

•                          Cozy Veggie Korma

Cozy vegetarian curry! An abundance of warming veggies like potatoes, bell peppers, and green beans are combined with a creamy golden sauce flavoured with warming spices like onion, garlic, and ginger. So soothing!

INGREDIENTS

  The Base:

• four tablespoons butter
• one small onion, thinly sliced
• two large garlic cloves, thinly sliced
• one 1-inch piece ginger, thinly sliced
• six cardamom pods
• one tablespoon ground coriander
• one teaspoon each turmeric and cumin
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon ground cinnamon

  The Veggies:

• 2 cubed, peeled gold potatoes (about 3 cups)
• one water cup
• 1 inch chunks of two cups of green beans
• 1 to 2 red bell peppers, diced into inch-long pieces
• 2 cups paneer cubes (optional)

The Sauce:

• 50 ml of thick cream
• Plain full-fat yoghurt in a half-cup
• Salt, 1 1/2 teaspoons
• 1/2 teaspoon garad
• cilantro to garnish
• rice for serving

INSTRUCTIONS

1. Cook aromatics:To sauté the aromatics, melt the butter in a large soup pot or skillet over medium heat. When the ingredients are soft, add them and simmer for 5-7 minutes.
2. Add spices: Add the spices and cook for two to three minutes, stirring occasionally, until aromatic.
3. 
   
4. Simmer the veggies:Cover the pan and boil the potatoes and water for 8 to 10 minutes. Add bell peppers and green beans, and cook everything, uncovered, for 3 to 5 minutes, or until the veggies are soft. Insert paneer (optional).
6. Make it creamy: Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.
7. Prepare to feast: Add cilantro on top, serve over rice, and season with salt and pepper. delicious, warm, and creamy.

8. Crunchy Roll Bowl

9.         

• A block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, and a handful of crushed-up crunchy onions, buried under a thick drizzle of extra teriyaki and spicy mayo.

INGREDIENTS

• one cup rice, uncooked
• two cups frozen shelled edamame
• one cucumber, finely diced
• one avocado, cut into chunks or slices
• one  jalapeno, thinly sliced
• swish of neutral oil
• one-half cup teriyaki or savory-sweet Asian-inspired sauce (I used the store-bought Soy Vay brand – you could also make your own)
• one-half cup crunchy fried onions, crushed (like the kind you put on green bean casserole from the store!)

INSTRUCTIONS

1. Prep the tofu: Press the water out of the tofu.
2. Make the rice: Cook rice according to package directions.
   
3. Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce – just enough to coat the tofu – and stir fry again until golden brown.
4. Serve: Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, jalapeño, crunchy onions, and spicy mayo.

5. Chicken Orzo Tomato Soup

• This soup is the ideal tribute to autumn. Along with numerous bread dips, chicken is combined with orzo in a manner that is nearly tomato soup.
• You can make orzo nearly like tomato soup for a dinner that is easy enough for an SOS and guaranteed to be a hit with everyone.
• Tomato paste, garlic, broth, and orzo are the only ingredients that may be found in the pantry, making this soup a pantry staple. And in this instance, simplicity always triumphs.

• INGREDIENT

  1)2 table spoon dellalo private reserve extra virgin olive oil
  2)4 cloves garlic,thinly sliced or minced
  3)1/4 cup deleallo tomato paste
  4)1/2 teaspoon italian sessoning
  5)4 cups chicken broth
  6)salt to taste
  7)1 cup delallo orzo pasta 2 cups chopped or shredded coocked chicken(1 use the pulled meat from a rotisserie chicken
  8)1/4 cup heavy cream
  9)1-2 cups water as desired
  10)permesan herbs red pepper flakes and lemon for serving
  11)bread for serving
  12)pesto for serving(optional-recipe in notes)
  

  INSTRUCTIONS

 

2. In a soup pot, heat the olive oil over medium-high heat. (See the notes for recommended pan types!) Add the garlic and cook for a few minutes, stirring occasionally, until fragrant but not browned.
3. Cook the tomato paste and Italian seasoning for about 5 minutes, or until it caramelises and turns a rich crimson colour.
4. When the ingredients has completely incorporated into a smooth liquid, add the broth gently. This is an excellent moment to add salt; depending on how salty your broth was, I suggest tasting the liquid to determine how much salt it needs. If not, try with 1/2 tsp and increase from there.
6. Add the orzo and bring the whole thing to a simmer for about 10 minutes until the orzo is soft. If needed, add a cup more of water and/or broth to get your desired consistency. Stir in heavy cream.
7. Add the chicken and squeeze in a bunch of lemon juice to wake the whole thing up.
8. Serve topped with Parmesan, herbs, red pepper flakes, and hot crusty bread. If you want, serve with a little side of pesto for dipping the bread in before dunking in the soup. YUM. So good!