Position a rack in the center of the oven and heat the oven to 325°F.
Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides. Arrange the fennel browned sides up in a large (10x14-inch) gratin or shallow baking dish. Add the garlic to the skillet and and cook until fragrant, about 30 seconds. With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.
Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature. Make Ahead Tips The fennel may be made 2 days ahead of serving. 33 Festive And Beautiful Foods To Make For Christmas. Method Preheat the oven to 180ºC/350ºF/gas 4.
Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside. Trim the outer cauliflower leaves. Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. §. Voilà mes trois obsessions du moment réunie en une seule et même salade.
La SUPER SALADE. Celle que je rêve de manger tous les jours depuis que je suis revenue de New York (et depuis le début de l’automne gris à tendance hiver glacial). Il faut que je vous dise : je me suis un peu (beaucoup) laissée emporter par New York et ses millions de restaurants trop bons. À la fin de mon séjour, mon ventre m’a crié stooop ! Trop d’excès ! Je voulais retourner dans ma cuisine me préparer des plats simples et plus légers. Je rêvais de ce genre de salade saine et rassasiante. Bref, mes trois obsessions ? MyNewRootsHolidayReaderRecipeChallenge. MyNewRootsHolidayReaderRecipeChallenge. Kale salad with cranberries and toasted walnuts. The best way for me to keep up my vegetable intake is to make a big batch that lasts for several meals.
In the wintertime, roasted vegetables fit the bill handily. But by March I’m ready for a fresher taste. Salad greens are sad this time of year, but kale – a dark leafy green related to cabbage – is fresh, hardy and actually sweeter when exposed to frost. Unlike lettuces, kale makes a salad sturdy enough to last. This salad looked perfect all day and remained fresh after a night in the fridge. I love a simple ingredient list. Kale as a cooking vegetable – braised, stir-fried, in soups – has a long tradition in many food cultures around the world. It wasn’t long ago that the kale most people commonly saw was the grey-green ornamental kale decorating salad bars. But Tuscan kale (aka lacinato, dinosaur, black or cavalo nero), with more delicate stalks and leaves, is now more widely available. So I made a version of Jennifer’s salad with kale instead. Use a big bowl. These German-style trifles are made of hearty pumpernickel and fresh Quark cheese and flavoured with cherries.
Ingredients 2 250-g tubs Quark (A German yogurt cheese found in specialty food stores and also online at www.germandeli.com) 2/3 cup milk 1 tsp vanilla extract 3 tbsp sugar 2 slices German pumpernickel 2 oz German dark chocolate 1 large jar German cherries in juice Directions Beat together the Quark, milk, vanilla extract and sugar until smooth. Using a food processor reduce the pumpernickel to fine crumbs. Finely grate the chocolate and mix with the pumpernickel crumbs. Drain the cherries well. Repeat the layers saving a few cherries and crumbs for the top. Recipe courtesy German Agricultural Marketing Board. Phyllo pastry may seem decadent, but this is a great way to get healthy dried fruits, nuts and spices into your day—think of it as a healthy treat.
This simple but elegant dessert will wow any guest. (And swapping the butter for low-fat vegetable oil spray will help to reduce the guilt factor!) By Paul Finkelstein Ingredients 2 medium apples, peeled and diced 1/2 cup (125 mL) chopped nuts 1/2 cup (125 mL) chopped mixed dried fruit 1/4 cup (50 mL) whole-wheat bread crumbs 2 Tbsp (30 mL) honey 1/4 tsp (1 mL) ground nutmeg 1/2 tsp (2 mL) ground cinnamon 1/2 tsp (2 mL) pure vanilla extract 1 Tbsp (15 mL) fresh lemon juice 3 sheets packaged phyllo dough, thawed 1/4 cup (50 mL) butter, melted (or use low-fat vegetable oil spray) Directions Preheat oven to 350°F. Place on a non-stick baking sheet, seam side down, and bake for 25 minutes or until golden brown.
Best Health Magazine, November/December 2008; photography by Edward Pond. This recipe packs a heart-healthy punch as both salmon and walnuts contain omega-3 fatty acids.
The addition of brown rice and spinach rounds out the nutritional balance and boasts delectable flavour. Ingredients 2 tsp (10 mL) olive oil 1/4 cup (60 mL) minced onion 1 clove garlic, minced 4 cups (1 L) chopped spinach 1/2 tsp (2 mL) each salt and pepper 1 cup (250 mL) cooked brown rice 2 tsp (10 mL) lemon zest 1/4 cup (60 mL) shredded old cheddar cheese 1/2 cup (125 mL) chopped walnuts 1 lb (500 g) salmon fillet, skinned and pin bones removed Directions In large non-stick skillet, heat oil over medium heat. Add onions; cook until tender but not browned, about five minutes. Add cooked rice to spinach and stir in lemon zest until well combined.
Apricot Citrus Stuffed Ham - Diet Recipe. My favourite Christmas Recipes Posted by Teresa Cutter on Friday, December 6, 2013 · 10 Comments I love this time of year, and I’m a huge fan of Summer and all the wonderful fresh fruit and vegetable options you can enjoy.
It’s a great time to eat lighter healthier food and there are no excuses even over the holiday period. I remember as a young girl Christmas was always spent at my Polish grandmother’s house. She worked extremely hard and held down 2 jobs to make ends meet, and she was also an amazing cook and never bought anything from a packet. The secret is to keep it real, keep it simple and keep it fresh and you’ll have success every time you cook ! I love lots of Christmas favourites that I’ll be making over the holidays for my family and friends popping over and I hope you enjoy making them over these holidays. HEALTHY CHRISTMAS CAKE This is a dense and moist fruit cake with a high ratio of fruit, which means I don’t need to use any extra sugar in the recipe. Glazed Ham with Apricots. Holiday Dinner Menu Ideas - Holiday Dinner Recipes.