Friday, March 15, 2013

67 calories per serving... hmmm

Delicious Broccoli in Spicy Orange Sauce

Going green....

I love greens and also the flavor of dried sea weed.

Here's how to do this : California Roll Salad

Banana Sushi

This healthy snack is easy and low costing for the budget conscious moms this one's for us...

Let's Roll it : Banana Sushi

Crunchy Oriental "Chicken" Salad

For the recipe: Crunchy Oriental Chicken Salad

Brunch-style Fritata

If some ingredients are not available,

try substituting with ingredients available in the market to your own convenience.

Here's How to Make this: http://www.deliciousmagazine.co.uk/recipes/brunch-style-frittata

Involtini

Here's the recipe: http://www.calabriafromscratch.com/?p=1692

Thursday, March 14, 2013

Miso Soup With Sweet Potato Dumplings

Due to insistent demand I will extend my love for food in this blog site ...

My first RECIPE...... http://www.self.com/fooddiet/recipes/2007/10/miso-soup-dumplings

Miso Soup With Sweet Potato Dumplings

This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.

Serves 4

INGREDIENTS

1 pound sweet potatoes
1 tablespoon canola oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced bok choy
1 cup bean sprouts
1 cup edamame, shelled (soy bean)
12 wonton wrappers
3 tablespoons white miso, plus more to taste
2 scallions, thinly sliced

PREPARATION

Heat oven to 375˚. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tbsp of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.

THE SKINNY

286 calories per serving, 6 g fat (0.5 g saturated), 47.8 g carbs, 8.3 g fiber, 11.5 g protein

“Each of us can look back upon someone who made a great difference in our lives, someone whose wisdom or simple acts of caring made an impression upon us. In all likelihood it was someone who sought no recognition for their deed other than the joy of knowing that, by their hand, another's life had been made better.”