Acquire great cooking skills and create delicious appetizers
The most familiar grains used in making cereals are; wheat, Italian millet, rice, maize, bajra, corn, sorghum, oats and barley. Cereals are rich sources of vitamins, oils, fats, minerals and proteins. The whole grains normally contain an outer bran coast, a germ and an endosperm. …
If you are looking for a great appetizer for a party or a dinner, these Stuffed Jalapeno Boats will make the perfect appetizer. They are great for a dinner party, a Christmas dinner, and A Thanksgiving dinner or just as a comfort food. Prep time …
Feta cheese was found in first dynasty tombs in ancient Egypt. This dated back to 3200 BC. The mixed greens with fried feta and grapes salad is a modern salad that uses a lot of those ancient flavors. Here is a step by step guide on how to make this delicious salad.
Ingredients:
1 cup Feta cheese (well drained and crumbled)
1 large egg
1/4 cup all-purpose flour
2 cups canola or vegetable oil
1/2 cup extra virgin olive oil
1 tsp. orange blossom water
1 lemon
Pepper to taste
1 head Romaine lettuce
1 cup red seedless grapes
Vinaigrette dressing
The first thing you need to do is make the feta balls. You will need a large glass mixing bowl, metal will work as well. Take a cup of Feta cheese and drain it so there isn’t any liquid. You want to make sure that it is also crumbled. Add the Feta cheese to your mixing bowl. Next take one large egg and add it into the bowl as well. Then you will need a quarter cup of flower. Mix all of these ingredients with a wooden spoon. Once it starts to form into a ball that is the consistency that you need.
Next you will need to heat up some oil in a skillet on your stove. You can use canola or vegetable oil. You want to heat the oil to 375 degrees.
Then you will want to roll the cheese mixture between the palms of your hands. You want to form them into small balls. You can use a melon baller if you want to make them all the same size but you do not have to do it this way. It is good to make them about an inch.
Next you want to drop the balls into the oil very slowly. Make sure you space them a few inches apart so that they do not stick together. Then let them cook and turn them gently so that they get golden brown on all sides. Then place them onto a platter when they are done cooking. Make sure that you place a paper towel down onto the platter before setting the balls there so that some of the oil will be absorbed and won’t pool on the plate.
Next place a half cup of extra virgin olive oil into a liquid measuring cup. Add one teaspoon of orange blossom water to the olive oil. Next whisk in the juice of one lemon and finally add in a little bit of pepper to taste.
Next take your Romaine lettuce and tear it up into small pieces and place it onto a plate. Next take one cup of red seedless grapes and scatter them over the lettuce. Then take your cheese balls and place them right on top. Lastly, place your vinaigrette dressing on top. You can put as little or as much dressing as you want onto your salad. This is a great salad to make for any occasion. So what are you waiting for? Try out this delicious recipe in your kitchen today.
Sea food can be one of the most delicious dinners in the world if it is prepared right. From crab, to lobster, trout, to halibut, sea food is a healthy choice for a a very tasty dinner. There are many different types of seafood to …
A Fresh and Cooling Summer Dessert with Plums Nectarines and Melons A soup made out of fresh fruit is the perfect summertime dessert. Fruit soups have become very popular because they are so light and easy to eat after a full meal. They are low …
A wonderful, healthy, light meal that the whole family will enjoy throughout the summer, Fusilli Pasta Salad is both delicious and easy to make! This colorful pasta dish can serve as a staple for any number of desired toppings or ingredients, but today, we’re going to go with a few standard ingredients that will not only make your Fusilli Pasta Salad look absolutely appetizing, but a scrumptious healthy choice!
To get started, you’re going to need the following ingredients: (1) pound of whole wheat Fusilli pasta, (1) pound of baby spinach, (1) cup of cherry tomatoes, (4) ounces of fresh mozzarella cheese balls,(1) cup of chickpeas, (1) lemon, (3) tablespoons of extra virgin olive oil,(2) tablespoons of balsamic vinegar, and, of course, kosher salt and ground pepper to taste.
Because they will take the longest to prepare, you’ll want to make sure that your chickpeas are also cooked thoroughly and ready to eat. While normally raw chickpeas need to be soaked overnight in cold water before they can be cooked, a quick way to soak/cook your chickpeas is to put your cup of chickpeas into a pot of water – covering the peas with roughly 3-4 inches of water. Adding a teaspoon of baking soda, bring the chickpeas to a boil over high heat. After doing so, leave the chickpeas to boil rapidly for another 5 minutes or so. Afterwards, drain and rinse the chickpeas, and then leave to soak for about an hour. Then place your chickpeas on a low-medium fire to simmer for 1 to 2 hours, depending on the desired firmness of your peas. One other way is to place the chickpeas along with the water and baking soda into a slow cooker and leave cook on high heat for up to 4 hours. While both of these methods will yield fresher and tastier chickpeas, when you’re pressed for time, you can always buy pre-cooked chickpeas, usually found in your canned food aisle at your local supermarket.
Once you’ve got your cooked chickpeas and the rest of your ingredients available,you can begin by cooking your Fusilli Pasta. After bringing a pot of water to boil on your stove top, empty your Fusilli Pasta into the pot – and stir frequently so that the pasta does not stick. The standard cooking time for Fusilli Pasta is roughly 10-12 minutes; however, with Low Carb Fusilli, usually containing about 25% less carbohydrates than normal Fusilli, the standard cooking time is usually between 7 – 10 minutes. After around seven minutes, begin to check your pasta to see if they have been cooked all the way through. Remember, you don’t want to overcook them, or they won’t hold together. Once cooked, drain and rinse your pasta in cold water and place it in a large bowl.
Next, grab your fresh pound of baby spinach and your cup of cherry tomatoes and make sure that they are washed thoroughly and strained; (you may want to let your baby spinach dry before adding it to the dish). Then, in combination with the 4 ounces of fresh mozzarella balls and your cooked chickpeas, combine all of these ingredients into the bowl with your cooked pasta. Mix/toss your pasta salad to make sure that all of your ingredients are mixed in together well – creating a beautiful array of colors and fresh crisp flavors. Then, for seasoning, add the juice and zest of your (1) lemon, (3) tablespoons of extra virgin olive oil, (2) tablespoons of balsamic vinegar, and kosher salt and ground black pepper to taste. Mix well, and enjoy!
The combination of these ingredients will not only leave everyone happy and full, but will provide your family with a healthy helping of proteins, carbohydrates, and valuable nutrients. Eating healthy never looked or tasted this good!