Healthy Food For Babies By Using Natural Ingredients

Healthy Food For Babies By Using Natural Ingredients

This Food for a Healthy and Good For Your Baby!
To give the foods below to baby, the mother gave him / her for at least three days to see the child’s response.
If there are no allergies , it can be used permanently, under the terms of the age of the baby.
Healthy Food For Babies By Using Natural Ingredients
Healthy Food For Babies By Using Natural Ingredients

Here are some healthy foods for babies to mothers make at home.

Pumpkin

Pumpkin is rich in vitamin A and C are good for the body, besides the natural sweet flavor and soft texture will make the baby happy to eat them.
How to process, the mother can cook by combining beans that have been cooked and then added with vegetables, and rice.

Dark Green Leafy Vegetables

We know that many vegetables contain folate substances that would be good for consumption for the body, these vegetables can be radishes and other vegetables.
How to cultivate the mother can boil the vegetables then smoothed and can also add a little cereal to add nutrients to your baby.

Broccoli

Broccoli is also rich in folate which is good for the body, broccoli also can prevent the body affected by cancer.
This vegetable is very well when given to the beloved baby because it will make the baby always appetite, is due to the sulfur compounds therein.
How to process them into small pieces and then disteam and chill, feeding it to the baby if the cold would have been better to accelerate the growth of teeth in babies.

Avocado

Who does not like to eat avocados? Small children even babies love to eat fruit is soft.
Besides avocados consumed for infants because of the good fats which may be an antioxidant for the body.
How to manage it, the mother can grind and add a little milk.

Tips. Healthy vs Not healthy food for the Babies
Healthy Food For Babies By Using Natural Ingredients
Those are some healthy foods to infants of mothers who can try at home, making your own we can see better than the nutrient content of instant food.
Do not have time to treat yourself? Preferably it is not the reason if the mother did love the beloved baby.


Lumpiang Ubod Recipe

Lumpiang ubod Recipe

Lumpiang Ubod

Lumpiang Ubod is one of the popular varieties of the Filipino fresh eggrolls, made with heart of the palm called ubod as its main filling.

Ingredients:

  • 4 cups Ubod or 1 package Bamboo Shoot, washed and cut in 1 inch strips
  • 2 pcs. Carrots, cut in 1 inch strips, about 1 cup
  • 1 can Chickpeas or Garbanzos, about 1 cup
  • 1 pound Shrimps, shelled and cut in small pieces(optional)
  • 2 cups shrimp juice (from boiled shrimp shells)(optional) or chicken broth
  • 3 cloves Garlic, minced
  • 1 medium Onion, chopped
  • Salt and Pepper to taste
  • Cooking oil for sauteing
  • Lettuce (Romaine or Iceberg)
  • Double recipe : Lumpia Wrapper
  • One recipe : Lumpia Sauce

Procedure:

  1. Saute the garlic and onion, then add the shrimps, carrots and chickpeas.
  2. Add the shrimp juice, bring to a boil and season with salt and pepper.
  3. Put in the ubod or bamboo shoots, let it boil once for a minute or two, then turn off the heat.
  4. Sprinkle green onions for freshness of taste and for color, then strain the liquid.
  5. Assemble the Lumpiang Ubod, lay in this order then roll : Lumpia Wrapper, Lettuce, Filling.
  6. Wrap with wax paper to keep the wrapper soft.
  7. Serve with Lumpia Sauce.

Thai Spring Beef Stir-Fry Recipe

Thai Spring Beef Stir-Fry Recipe

Thai Spring Beef Stir-Fry

Prep Time: 10 Minutes
Cooking Time:10 Minutes
Servings: 4 (serving size: 1 cup stir-fry)

Ingredients:

  • 2 tablespoons fresh lime juice
  • 1 tablespoon water
  • 1 tablespoon brown sugar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • Cooking spray
  • 1 (12-oz) top-round sirloin steak, thinly sliced crosswise
  • 2 teaspoons vegetable oil
  • 8 ounces snap peas, trimmed
  • 1 red jalapeno pepper, thinly sliced (seeded, if desired, for less heat)
  • 1/4 cup roasted peanuts, roughly chopped
  • 1/2 cup small mint leaves

Procedure:

  1. Stir together lime juice, water, and next 4 ingredients (through pepper) in a cup; set aside.
  2. Heat a large, heavy skillet (such as cast iron) over high heat; lightly coat with cooking spray. Working in batches, if necessary, add steak to hot skillet in single layer; cook, without turning, until browned on 1 side and almost fully cooked (1-2 minutes). Transfer to a plate.
  3. Heat oil in skillet over high heat. Add snap peas and cook until bright green and beginning to blister (2-3 minutes). Add jalapeño, peanuts, reserved beef (with juices), and reserved sauce to pan; cook until beef is done (about 1 minute). Toss with mint. Serve over brown rice, if desired.

Thai Red Curry Fish Stew Recipe

Thai Red Curry Fish Stew

Total Time: 45 Minutes
Servings: 6 (serving size: 1 1/2 cups of curry and 1 cup of rice)

Ingredients:

  • 3 cups jasmine rice
  • 1/2 teaspoon salt
  • 1 large sweet potato (often labeled
  • 2 cans (13 1/2 oz. each) light coconut milk, divided
  • 2 tablespoons Thai red curry paste (see Notes)
  • 2 teaspoons freshly grated lime zest (green part only; see Notes)
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons firmly packed dark brown sugar
  • 1 1/2 pounds firm fish fillets, such as halibut or tilapia
  • 6 ounces fresh whole spinach leaves
  • 1 cup loosely packed basil
  • 1 cup loosely packed mint leaves
  • Lime wedges

Procedure:

  1. Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.
  2. Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.
  3. While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.
  4. Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.
  5. Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.
  6. Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.

Thai Noodle Salad with Sautéed Tofu Recipe

Thai Noodle Salad with Sautéed Tofu

Servings: 6

Ingredients:
Tofu:

  • 3/4 pound firm water-packed tofu, drained
  • 2 tablespoons fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
  • 1 teaspoon sugar
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 tablespoon peanut oil

Noodles:

  • 3/4 pound uncooked rice vermicelli

Dressing:

  • 1/4 cup fresh lime juice
  • 3 tablespoons chili garlic sauce (such as Lee Kum Kee)
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons peanut oil
  • 1 tablespoon Thai fish sauce (such as Three Crabs)
  • 2 teaspoons sugar
  • 2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • Remaining ingredients:
  • 2 cups thinly sliced romaine lettuce
  • 1 cup shredded carrot
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon salt

Procedure:

  1. To prepare tofu, cut tofu into 3/4-inch-thick slices. Arrange tofu slices in a single layer on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels; cut into 3/4-inch cubes. Combine tofu, 2 tablespoons juice, and next 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove from heat.
  3. To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain well. Set noodles aside.
  4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.
  5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.

Thai Chicken in Cabbage Leaves Recipe

Thai Chicken in Cabbage Leaves

Servings: 4

Ingredients:

  • 1 cup water
  • 3/4 cup vertically sliced red onion
  • 1 pound ground chicken breast
  • 3 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 4 teaspoons Thai fish sauce
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 16 napa (Chinese) cabbage leaves (about 1 head)
  • Lime wedges (optional)

Procedure:

  1. Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and pepper.
  2. Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.

Thai Coconut Shrimp Soup Recipe

Thai Coconut Shrimp Soup

Cooking Time:13 Minutes
Servings: 4

Ingredients:

  • 1 pound peeled and deveined large shrimp
  • 1 tablespoon salt-free Thai seasoning (such as Frontier)
  • Cooking spray
  • 1 cup refrigerated prechopped tricolor bell pepper
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 1 tablespoon fish sauce
  • 1 (13.5-ounce) can light coconut milk
  • 1 tablespoon fresh lime juice
  • Chopped fresh cilantro (optional)

Procedure:

  1. Sprinkle shrimp with Thai seasoning; toss well. Heat a Dutch oven over medium-high heat; coat pan and shrimp with cooking spray. Add shrimp to pan; sauté 2 minutes or until shrimp are almost done. Remove shrimp from pan; set aside. Coat pan with cooking spray; add bell pepper, and sauté 2 minutes.
  2. Add chicken broth and fish sauce to bell pepper in pan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in coconut milk and reserved shrimp. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Stir in cilantro, if desired.

Thai-Style Jicama Salad Recipe

Thai-Style Jicama Salad

Total Time: 30 Minutes
Servings: 4

Ingredients:

  • 1 large jicama, peeled and julienned using a mandoline (about 4 cups)
  • 1 large carrot, peeled and julienned using a mandoline
  • 2 stalks celery, very finely sliced
  • 1/4 cup mint, chopped
  • 1/4 cup cilantro, chopped
  • 2 serrano chiles, minced
  • 1/2 pound peeled, cooked medium shrimp (36 to 42 per lb.), tails removed, sliced in half lengthwise
  • 6 tablespoons fresh lime juice
  • 2 tablespoons sugar
  • 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
  • 1/3 cup chopped salted peanuts

Procedure:

  1. Spread jicama and carrot on a clean, dry dish towel with strands going in the same direction. Roll up and press towel (to squeeze out as much liquid as possible without breaking strands). Transfer vegetables to a bowl and fluff with your fingers. Add celery, mint, cilantro, chiles, and shrimp and toss to combine.
  2. In a small bowl, combine lime juice, sugar, and fish sauce and stir until sugar dissolves. Pour dressing over salad and toss to coat, then sprinkle with chopped peanuts.

Thai Red Curry Mussels Recipe

Thai Red Curry Mussels

Total Time: 25 Minutes
Servings: 4 to 6

Ingredients:

  • 1 shallot, chopped
  • 3 large garlic cloves, chopped
  • 1 tablespoon peanut oil
  • 1 stalk lemongrass, cut into 3-in. pieces and crushed with a mallet or hammer
  • 1 can (about 14 oz.) coconut milk
  • 2 tablespoons Thai red curry paste*
  • 2 tablespoons Thai or Vietnamese fish sauce
  • 1 tablespoon packed light brown sugar
  • 3 pounds mussels, scrubbed and beards* pulled off
  • 1/4 cup roughly chopped fresh basil leaves, plus slivered leaves
  • 2 limes, cut into wedges

Procedure:

  1. Sauté shallot and garlic in oil in a large, heavy-bottomed pot over medium heat until very fragrant, 1 to 2 minutes. Add lemongrass and cook 1 to 2 more minutes. Pour in coconut milk, then stir in curry paste, fish sauce, and sugar. Increase heat to high and bring to a boil.
  2. Add mussels, stir until well coated, and cover. Cook, stirring occasionally, until mussels open, 5 minutes. Stir in chopped basil and spoon into wide, shallow bowls, discarding any unopened mussels.
  3. Garnish with slivered basil and serve with lime.

Thai Chicken Soup Recipe

Thai Chicken Soup

Total Time: 40 Minutes
Servings: 4

Ingredients:

  • 1 teaspoon olive oil
  • 3 tablespoons minced shallots
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon grated peeled fresh ginger
  • 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
  • 3 (5-inch) pieces peeled fresh lemongrass, crushed
  • 2 cups water
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 cups chopped bok choy
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup small fresh basil leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 2 cups hot cooked whole-grain rice noodles (such as Annie Chun’s)
  • 1/8 teaspoon crushed red pepper

Procedure:

  1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; cook 1 minute, stirring frequently. Add garlic and ginger; cook 30 seconds, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 cups water to broth mixture; bring to a boil.
  2. Reduce heat; simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice, and salt.
  3. Place 1/2 cup noodles in each of 4 bowls; top each serving with 1 1/4 cups soup. Sprinkle with red pepper.

Thai-Style Cabbage Recipe

Thai-Style Cabbage

Servings: 6

Ingredients:

  • 2 tablespoons light brown sugar
  • 2 teaspoons lime zest
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon Asian chili-garlic sauce
  • 1/2 cup coarsely chopped roasted peanuts
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 4 cups firmly packed sliced napa cabbage
  • 1 to 2 thinly sliced radishes

Procedure:

  1. Whisk together brown sugar, lime zest, lime juice, fish sauce, and chili-garlic sauce in a large bowl. Stir in peanuts, green onions, and cilantro.
  2. Toss peanut sauce with cabbage and radishes. Serve immediately.

Shrimp Pad Thai Recipe

Shrimp Pad Thai

Servings: 6

Ingredients:

  • 8 ounces wide rice stick noodles (Banh Pho)
  • 1/4 cup ketchup
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons vegetable oil, divided
  • 1 pound medium shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • 3/4 cup (1-inch) sliced green onions
  • 1 teaspoon bottled minced garlic
  • 2 tablespoons chopped unsalted, dry-roasted peanuts

Procedure:

  1. Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
  2. Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
  4. Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

Thai Barbecued Pork Recipe

Thai Barbecued Pork

Total time: 30 Minutes
Servings: 4

Ingredients:

  • 1 stalk fresh lemongrass, stem and coarse leaves trimmed, cut into chunks
  • 1 tablespoon sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 quarter-size slice fresh ginger
  • 1/4 teaspoon pepper
  • A few cilantro sprigs, plus leaves for garnish
  • 1 tablespoon Thai red curry paste*
  • 1 garlic clove
  • 2 tablespoons vegetable oil
  • 1 pound pork tenderloin, cut into 1/2-in. slices

Procedure:

  1. Heat grill to high (450° to 550°). In a food processor, pulse all ingredients except for pork into a paste, adding a bit of water if needed. In a medium bowl, mix pork with paste. Let sit 15 minutes.
  2. Grill pork, turning once, until browned, about 6 minutes total.
  3. Serve with rice, vegetables, and cilantro leaves.

Thai Chicken and Noodle Curry Recipe

Thai Chicken and Noodle Curry

Total time: 45 Minutes
Servings: 4 to 6

Ingredients:

  • 10 ounce wide rice noodles
  • 2 teaspoons vegetable oil
  • 2 tablespoons minced garlic
  • 1/4 cup minced shallots
  • 12 ounces boned, skinned chicken breast, thinly sliced crosswise
  • 1 1/2 tablespoons panang curry paste, such as Mae Ploy brand
  • 1 can (14 oz.) coconut milk, divided
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon Thai or Vietnamese fish sauce
  • 1/2 cup sliced green onions
  • 1/2 cup cilantro leaves and small sprigs
  • 1/2 cup Thai basil* leaves and small sprigs
  • 1 lime, cut into wedges

Procedure:

  1. Bring a medium pot of water to a boil. Add noodles and cook until softened, about 4 minutes. Drain and rinse with cold water. Set aside.
  2. Heat oil in a wok or large frying pan over high heat. Add garlic and shallots and cook until fragrant, about 30 seconds. Add chicken, curry paste, and half the coconut milk. Stir well to dissolve paste and boil until liquid is slightly reduced, about 5 minutes. Stir in remaining coconut milk, the sugar, lime juice, soy sauce, and fish sauce, then bring to a boil. Reduce heat and simmer until liquid is slightly thicker, 2 to 3 minutes more.
  3. Add noodles, toss to coat, and cook a few minutes until hot, stirring often. Pour mixture into a serving bowl. Sprinkle with green onions, cilantro, and basil. Serve with lime wedges.

Sweet and Sour Shrimp Recipe

Sweet and Sour Shrimp

Servings: 4

Ingredients:

  • 1 (3 1/2-ounce) bag boil-in-bag rice
  • 8 ounces firm light tofu
  • 2 tablespoons cornstarch, divided
  • 8 ounces peeled large shrimp
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon chile paste with garlic
  • 2 teaspoons dark sesame oil
  • 2 teaspoons canola oil
  • 1 cup prechopped onion
  • 1/2 cup prechopped green bell pepper
  • 1 tablespoon ground fresh ginger
  • 1 (8-ounce) can pineapple chunks in juice, drained

Procedure:

  1. Cook rice according to package directions, omitting salt and fat; set aside.
  2. Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
  3. Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.

Spicy Orange Beef Recipe

Spicy Orange Beef

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Servings: 4

Ingredients:

  • 1/3 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1 1/4 pounds beef steak, thinly sliced across the grain and cut into 2-by-1/3-inch strips
  • 6 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 1/2 teaspoons minced fresh ginger, optional
  • 7 small dried red chiles or
  • 1/2 teaspoon chili powder
  • 1/2 cup orange juice
  • 2 tablespoons orange marmalade
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 4 cups cooked white rice, for serving

Procedure:

  1. In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.
  2. In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.
  3. Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.
  4. Serve beef and sauce over rice.

Kung Pao Chicken Recipe

Kung Pao Chicken

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Servings: 4

Ingredients:

  • 1 tablespoon canola oil, divided
  • 4 cups broccoli florets
  • 1 tablespoon ground fresh ginger (such as Spice World), divided
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper
  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 4 garlic cloves, minced
  • 2 tablespoons coarsely chopped salted peanuts

Procedure:

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
  2. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
  3. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Rosemary Chicken Salad Sandwiches Recipe

Rosemary Chicken Salad Sandwiches

Servings: 5

Ingredients:

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • 1/3 cup chopped green onions
  • 1/4 cup chopped smoked almonds
  • 1/4 cup plain fat-free yogurt
  • 1/4 cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Procedure:

  1. Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
  2. Cut sandwiches diagonally in half. Serve.

Yogurt Marinated Chicken Kebabs with Israeli Couscous Recipe

Yogurt Marinated Chicken Kebabs with Israeli Couscous

Total Time: 45 Minutes
Servings: 4

Ingredients:

  • 1 1/2 cups plain low-fat yogurt, divided
  • 2 teaspoons garam masala (see Notes)
  • 1 teaspoon Madras curry powder
  • 2 garlic cloves, minced
  • 1 tablespoon plus 1 tsp. salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds boned, skinned chicken breast, cut into 1 1/2-in. pieces
  • 1/3 cup crumbled feta cheese
  • 3 tablespoons minced red onion
  • 1 teaspoon finely shredded fresh lemon zest
  • 2 tablespoons chopped fresh mint, divided
  • 1 1/2 cups Israeli couscous (see Notes)
  • 2 teaspoons olive oil
  • 2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
  • Four 8-in. skewers

Procedure:

  1. Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
  2. In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
  3. Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
  4. Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.

Caesar Chicken Salad Recipe

Caesar Chicken Salad

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Servings: 4

Ingredients:

  • 3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson’s)
  • 3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
  • 2 cups thinly sliced romaine lettuce
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup chopped green onions
  • 1/3 cup fat-free Caesar dressing
  • 1/4 cup chopped fresh parsley
  • 1 (4-ounce) package crumbled feta cheese
  • 1 garlic clove, minced

Procedure:

  1. Combine all ingredents in a large bowl; toss well to coat.
  2. Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.

Chicken and Farfalle Salad with Walnut Pesto Recipe

Chicken and Farfalle Salad with Walnut Pesto

Servings: 4

Ingredients:

Salad:

  • 2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
  • 2 cups cubed cooked skinless, boneless chicken breast
  • 1 cup quartered cherry tomatoes
  • 2 tablespoons chopped pitted kalamata olives

Walnut Pesto:

  • 1 cup basil leaves
  • 1/2 cup fresh parsley leaves
  • 3 tablespoons coarsely chopped walnuts, toasted
  • 1 1/2 tablespoons extravirgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1 garlic clove

Remaining ingredient:

  • 4 curly leaf lettuce leaves

Procedure:

  1. To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
  2. To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.

Mediterranean Chicken Recipe

Mediterranean Chicken

Servings: 4

Ingredients:

  • 4 5- to 6-ounce boneless, skinless chicken-breast halves
  • 2 ounces crumbled Feta
  • 4 tablespoons black-olive tapenade or paste
  • 4 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup salsa fresca
  • 1 5-ounce package baby spinach
  • 1 large lemon
  • 4 tablespoons capers packed in liquid (optional)

Procedure:

  1. Preheat oven to 375°F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff ¼ of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons of the olive oil on medium to high heat. Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown.
  2. Transfer to an oven-safe baking dish drizzled with 1 tablespoon of the olive oil and bake for 18 minutes.
  3. When the chicken is 5 minutes from being finished, put the remaining olive oil and the salsa in the skillet and heat through.
  4. Add the spinach and cookuntil slightly wilted.
  5. Slice the chicken and serve it with asqueeze of lemon juice and the capers, if desired, with the spinach on the side.

Grilled Chicken Pita Salad Recipe

Grilled Chicken Pita Salad

Preparation Time: 30 Minutes
Servings: 4

Ingredients:

  • 2 boned, skinned chicken breast halves (1 lb. total)
  • About 6 tbsp. extra-virgin olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh oregano leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 bunch asparagus, trimmed and cut in half lengthwise
  • 4 ounces block feta cheese, broken into chunks
  • 2 cups halved grape tomatoes
  • 1/2 cup pitted kalamata olives
  • 2 cups pita chips
  • 2 cups loosely packed baby arugula

Procedure:

  1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tbsp. oil and cook, turning once, until no longer pink in the center and grill marks appear, about 7 minutes total. Let rest 10 minutes, then slice.
  2. Meanwhile, in a small bowl, whisk lemon juice, 1/3 cup oil, oregano, and pepper; set aside. Bring a medium pot of salted water to a boil, drop in asparagus, and cook until bright green, about 2 minutes. Drain and rinse thoroughly with cold water.
  3. In a medium bowl, combine chicken, cheese, asparagus, tomatoes, olives, and pita chips. Pour reserved dressing over mixture and toss gently to coat. Add arugula and toss once more just to combine.

Frozen Peach Fashioned Recipe

Frozen Peach Fashioned

Servings: 8

Ingredients:

  • 2 cups frozen peach slices, slightly thawed
  • 1 cup bourbon
  • 1 cup peach nectar
  • 1 cup peach sorbet, softened
  • 1/2 to 1 tsp. orange bitters
  • Pinch of kosher salt
  • 1 to 3 Tbsp. superfine sugar
  • Garnishes: fresh mint sprigs, peach slices

Procedure:

  1. Pulse first 4 ingredients in a blender 4 or 5 times or until combined. Add bitters and salt, and process 30 to 45 seconds or until smooth. Stir in sugar.
  2. Serve immediately.

Fresh-Herb Turkey Recipe

Fresh-Herb Turkey

Servings: 12 (serving size: 6 ounces turkey and 1/4 cup sauce)

Ingredients:

  • 1 (12-pound) fresh or frozen whole turkey, thawed
  • 2 tablespoons chopped fresh sage
  • 3 teaspoons chopped fresh chives, divided
  • 2 teaspoons chopped fresh thyme, divided
  • 1 teaspoon chopped fresh parsley
  • Cooking spray
  • 2 3/4 cups fat-free, less-sodium chicken broth, divided
  • 1/3 cup dry sherry
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley

Procedure:

  1. Preheat oven to 350°.
  2. Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl. Rub sage mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird.
  3. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving.
  4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening. Stir in 2 1/2 cups broth and sherry. Bring to a boil; reduce heat, and simmer 10 minutes. Combine 1/4 cup broth and flour in a small bowl, stirring well with a whisk. Stir into sherry mixture, and bring to a boil, stirring constantly. Stir in 2 tablespoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce with turkey.

Colonel Benjamin’s Curry Chicken Recipe

Colonel Benjamin’s Curry Chicken

Servings: 6

Ingredients:

  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon vegetable oil
  • 4 cups finely chopped onion
  • 2 garlic cloves, minced
  • 3 1/2 cups coarsely chopped peeled tomato (about 1 1/2 pounds)
  • 2 tablespoons fresh lemon juice
  • 12 chicken thighs (about 3 pounds), skinned
  • 1/2 teaspoon salt
  • 1 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh cilantro
  • 3 cups hot cooked rice

Procedure:

  1. Combine first 6 ingredients.
  2. Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cumin mixture, tomato, and juice. Reduce heat to medium, and cook 10 minutes, stirring occasionally.
  3. Sprinkle chicken with 1/2 teaspoon salt. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until chicken is done.
  4. Serve mixture over rice, and garnish with cilantro sprigs.

Indian-Spiced Salmon Recipe

Indian-Spiced Salmon

Servings: 4

Ingredients:

  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • Dash of kosher salt
  • Dash of ground red pepper
  • 4 (6-ounce) skinless salmon fillets
  • Cooking spray

Procedure:

  1. Preheat broiler.
  2. Combine first 6 ingredients. Rub spice mixture evenly over fillets. Place fillets on a broiler pan or baking sheet coated with cooking spray.
  3. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness.

Indian Spice-Stuffed Okra Recipe

Indian Spice-Stuffed Okra

Total Time: 1 Hour
Servings: 4

Ingredients:

  • 1 medium onion, cut into thin rings
  • 3 tablespoons vegetable oil, divided
  • About 1/2 tsp. kosher salt
  • 3/4 pound small, tender okra
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons amchoor (dried mango powder) or 1 tbsp. lemon juice
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric

Procedure:

  1. Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt.
  2. Trim okra stems without piercing pods (leave a bit of stem on).
  3. Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.
  4. Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.

Indian-Spiced Lentils and Lamb Recipe

Indian-Spiced Lentils and Lamb

Total Time: 1 Hour, 10 Minutes
Servings: 4

Ingredients:

  • 2 teaspoons olive oil
  • 6 ounces lean ground lamb
  • 1 teaspoon red curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups chopped onion
  • 3/4 cup chopped carrot
  • 1 jalapeño pepper, chopped
  • 5 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 3/4 cup brown lentils
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 3/4 cup light coconut milk
  • 1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped
  • 1/4 cup 2% reduced-fat Greek yogurt
  • 1/4 cup cilantro leaves

Procedure:

  1. Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.
  2. Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender.
  3. Ladle about 1 cup lentil mixture into each of 4 bowls; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.

Indian-Spiced Roasted Squash Soup Recipe

Indian-Spiced Roasted Squash Soup

Total Time: 1 Hour
Servings: 6 (serving size: 1 cup soup and 4 teaspoons yogurt mixture)

Ingredients:

  • 1 cup chopped yellow onion
  • 8 ounces carrot, chopped
  • 4 garlic cloves, peeled
  • 1 (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes
  • 1 (8-ounce) acorn squash, quartered
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1 teaspoon Madras curry powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground red pepper
  • 2 (14-ounce) cans fat-free, lower-sodium chicken broth
  • 1/4 teaspoon kosher salt
  • 6 tablespoons Greek yogurt
  • 6 teaspoons honey

Procedure:

  1. Preheat oven to 500°.
  2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500° for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
  3. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil.
  4. Cook for 10 minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.

Indian Vegetable and Fruit Salad-Pachadi Recipe

Indian Vegetable and Fruit Salad-Pachadi

Total Time: 30 Minutes
Servings: 4 (serving size: 3/4 cup)

Ingredients:

  • 1 cup chopped pineapple
  • 1 cup chopped cucumber
  • 1/2 cup chopped tomato
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cilantro leaves
  • 1 teaspoon minced jalapeño chile
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon brown mustard seeds
  • 1/2 teaspoon cumin seeds

Procedure:

  1. Combine all ingredients except oil and spices in a medium bowl. Heat oil in a small frying pan over high heat until very hot, about 2 minutes. Remove from heat and add spices.
  2. When mustard seeds pop, 1 to 2 minutes, pour over vegetable mixture and mix well.
  3. Serve as a side dish with shrimp.

Crispy Indian snack – Chakali Recipe

Crispy Indian snack – Chakali

Preparation: 4 Hours
Cooking: 1 Hour
Servings: 1

Ingredients:

Bhajani:

  • 4 cup(s) rice washed and dried
  • 2 cup(s) Bengal gram, split (chana dal)
  • 1 cup(s) black gram , split (udad dal)
  • 1/2 cup(s) Moong dal
  • 1 cup(s) Thick poha
  • 1/2 cup(s) cumin seeds or less than ½ cup if it is strong (Jeera)
  • 1 large turmeric root (halkund)

Chakali:

  • 4 cup(s) bhajani
  • 4 cup(s) water
  • 1/2 cup(s) oil
  • 1/4 cup(s) white SESAME SEEDs
  • red chili powder
  • salt as required
  • asafoetida for taste
  • 2 tablespoon(s) ajwain (ova)
  • coriander seeds powder to taste (dhane pood)

Procedure:

Bhajani:

  1. Roast all these grains separately in pan on medium flame or in microwave till it gets crispy and turned into pinkish red color.
  2. Allow all of the grains to cool and then mix
  3. Now break the turmeric root into small pieces and mix in the above grains.
  4. Now get the all grains grinded from flour mill or use a good grinder to grind them into a very fine powder.

Chakali Preparation steps:

  1. Take 4 cups of water in a deep pan and start heating.
  2. Add ½ cup of oil , red chilly powder, salt, asafoetida, ajwain, sesame seeds, coriander seeds powder into water.
  3. Boil it on high flame.
  4. Once the mixture is boiled , turn off the stove.
  5. Now add 4 cups of bhajani into that boiled water.
  6. Mix Bhajani well to make a soft pliable dough.(Less soft than chapatti dough)
  7. Allow it to settle and cool for 2-3 hours.
  8. Once cooled , again with warm hands mix it well to make a dough ready for preparing chakalis
  9. Now take deep pan with enough oil in it, so that 4-5 medium size chakalis can be fried at a time.
  10. Heat the oil on high flame, and once the oil is sufficient hot turn the flame to medium.
  11. Prepare chakalis on plastic paper or butter papers using chakali mold.
  12. While adding chakalis to pan for frying , make the flame high and once added we can turn into medium flame and fry chakalis till it gets nice colour and when it stops bubbling with oil stable in pan, we can remove them.
  13. Allow them to cool properly and then store in air tight container. Mostly Aluminum containers are good for it.

Boka Dushi Dutch West Indian Chicken Kebabs Recipe

Boka Dushi Dutch West Indian Chicken Kebabs Recipe

Servings: 6 (serving size: 3 kebabs and 2 tablespoons dutch west Indian peanut sauce)

Ingredients:

  • 1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon sambal ulek or Thai chile paste
  • 1/2 teaspoon ground turmeric
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1 1/2 pounds chicken tenders
  • Cooking spray
  • Dutch West Indian Peanut Sauce

Procedure:

  1. Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
  2. Prepare grill.
  3. Remove chicken from bag, and discard marinade. Thread chicken strips onto 18 (8-inch) skewers.
  4. Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done.
  5. Serve with Dutch West Indian Peanut Sauce. (Totals include Dutch West Indian Peanut Sauce)

Southern Indian Chicken Curry Recipe

Southern Indian Chicken Curry

Preparation Time: 40 Minutes
Servings: 4

Ingredients:

  • 4 tablespoons corn oil
  • 2 medium red onions, thinly sliced
  • 2 small jalapeños, halved lengthwise and seeded
  • 2 to 3 cloves garlic, finely chopped
  • 1 2-inch piece fresh ginger, thinly sliced
  • 4 to 5 tablespoons fresh lemon juice (from 2 lemons)
  • 1 3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon kosher salt
  • 2 ripe yellow peaches, roughly chopped
  • 1/2 cup canned unsweetened coconut milk
  • 1/4 cup plain yogurt (optional)
  • Indian flat bread or pitas (optional)

Procedure:

  1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes.
  2. Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more.
  3. Transfer the mixture to a plate. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more.
  4. Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes.
  5. Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes.
  6. Taste and add the remaining lemon juice, if necessary.
  7. Serve with the yogurt, flat bread, or both, if desired.

Indian Spinach Saag Recipe

Indian Spinach (Saag)

Yield: 4

Ingredients:

  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves, chopped
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garam masala
  • 1/8 teaspoon ground cardamom
  • 2 pounds spinach leaves, chopped
  • 1 cup plain low-fat Greek yogurt
  • 1 teaspoon kosher salt

Procedure:

  1. In a 6- to 8-qt. pot, cook onion in oil over medium heat until softened, about 10 minutes.
  2. Add garlic and cook 2 minutes. Add ginger and spices and cook until fragrant, about 1 minute. Working in batches, stir in spinach and cook until wilted, about 5 minutes. Remove from heat and stir in yogurt and salt.
  3. Serve with steamed basmati rice and warm naan (Indian flatbread).
  4. Note: Nutritional analysis is per 1 1/2-cup serving.

Indian Spiced Carrot Soup with Ginger Recipe

Indian Spiced Carrot Soup with Ginger

Servings: 8

Ingredients:

  • 2 teaspoon(s) coriander seeds
  • 1 teaspoon(s) yellow mustard seeds
  • 3 tablespoon(s) coconut oil
  • 1 1/2 teaspoon(s) curry powder
  • 1 tablespoon(s) minced peeled fresh ginger
  • 2 cup(s) chopped onions
  • 4 cup(s) Carrots, peeled, thinly sliced into rounds
  • 1 1/2 teaspoon(s) finely grated lime peel
  • 5 cup(s) low-salt chicken broth or vegetable broth
  • 3 squeezed fresh limes for juice
  • Plain yogurt (for garnish)

Procedure:

  1. Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat.
  2. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes.
  3. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot.
  4. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
  5. Rewarm before serving.