12398 you know that healthy Recipes

dried pitted pruned, chopped, dried apricots, water, bi-carb soda, peanut butter, granulated peanuts, cornflakes cereal, dessicated coconut (or toasted wheat germ if you like)

cooked chicken breasts (cubed ), water, chicken bouillon (i use a brand with no msg), whole wheat pasta (angel hair or spaghetti), onion (chopped ), celery ribs, sliced mushrooms (optional), red pepper (chopped ), carrot (shredded ), frozen peas, healthy request cream of mushroom soup, healthy request cream of chicken soup, skim milk (use a soup can), light cheddar cheese, parmesan cheese (shredded )

healthy request condensed cream of celery soup, plain low-fat yogurt, water, dijon-style mustard, vinegar, ground black pepper, corkscrew-shaped pasta, cooked without salt, stalks celery, sliced, diced tomato, cubed, cooked chicken

healthy request condensed cream of mushroom soup, milk (2% fat), onion powder, ground black pepper, reduced-sodium soy sauce, cut fresh green beans, cooked and drained, french s french fried onions

heart healthy 7 layer bean dip recipe, refried beans, canned, hormel (in the jar) real bacon low-fat, chipotle powder , (or plain chili powder to taste), ground cumin, salt and pepper (if needed), shredded low-fat cheddar cheese, chopped green anaheim chiles (canned ) or a tbsp of chopped pickled jalapenos (more to taste), avocado, peeled and chopped (a healthy fat), tomato chopped, low fat sour cream, sliced ripe black olives (a healthy fat), heat the refried beans in a medium saute pan or cast iron skillet., stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup., you can use olive oil instead , in place of the low-fat bacon if you choose to help the consistency of the beans., mix in the chipotle chili powder (or tabasco, or adobo, or regular chili powder) and cumin to taste., note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think., stir in salt to taste. (if needed ), once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (the cheese doesn tsp need to be completely melted, but even if it is just a little, it will help the dip stay on the dippers.), layer on the chopped green chilies , chopped avocado, chopped tomato., spoon on the sour cream, top with sliced green onions and olives., serve immediately, folks this does have some of the healing and healthy variety of fats.

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

chopped mangoes (1.5 lbs is an estimate you need 3-4 mangos), sugar, distilled white vinegar (rice vinegar works too), juice (mango optimal, orange and apple work well too), apple cider vinegar, water, minced garlic (you know, the kind in the bottle that s part liquid ), vinegar (any kind ), lemon juice, ginger (ground in bottle or grated from fresh gingerroot), red chili powder, nutmeg, turmeric, curry powder, mustard (seeds or ground), cinnamon, salt, golden raisin

rolled oats, white flour, baking powder, salt, powdered sugar, unsweetened applesauce, water, fresh blueberries, cinnamon (if you like )

dried beans (can be pinto, pink, black, or cranberry beans), dubliner cheese, grated, fuji apple, chopped (or any other kind of apple you like), onion, chopped, butter, white pepper , to taste, water , to boil

ground flax seeds, water, whole wheat flour, spelt flour, oat flour, baking powder, baking soda, artificial sweetener (i use sucanat), almond milk, applesauce (you can use pumpkin, fig or prune puree as well), vanilla extract, berries (frozen )

meufchatel (low fat cream cheese), softened, light sour cream, artichoke hearts, undrained (you can buy marinaded artichokes as well, for an extra twang), roasted red peppers, drained, more colves of garlic (you can never have too much garlic), parmesan cheese , finally graded (the fresh stuff tastes better, but you can use the canned stuff too), frozen chopped spinach, thawed and squeezed dry, pepper to taste

blue corn tortilla (not the fried chips), vegetable oil spray, sea salt, rice-based cheddar flavored cheese (or you can use real cheese, i just can tsp eat dairy these days), grated, sliced green onions, cooked shredded chicken breast or thigh (or opt for no chicken for vegan; quite delicious either way), salsa to taste

baking size potatoes, washed, skin on ., cooked, diced chicken breast (seasoned as you prefer), turkey bacon (4 slices per spud, 2 slices on each half), shredded cheese, your favorite (i use cheddar), your favorite condiments , i.e veggies, salsa, sour cream, herbs, spices, etc.

uncooked brown rice, ground beef, chopped celery, garlic, black pepper, sliced mixed mushrooms, chopped, cream of mushroom soup , healthy requests undiluted, cream of chicken soup , healthy requests-undiluted, cayenne pepper (to taste), tony chachere s spice n herbs seasoning (to taste)

frying chicken, skin removed (i plan to use chicken boneless skinless chicken breasts), red potatoes, cut in half, baby carrots, onion, chopped, garlic cloves, minced, low sodium chicken broth, water, pepper, dried marjoram, flour, low-fat sour cream (low fat sour cream creates the wonderfully creamy sauce for this healthy chicken and vegetable dinne)

boneless skinless chicken breasts, healthy choice pasta sauce (i use the garlic and herb 1), bean sprouts, red onion, garlic powder

sweetened condensed milk, semi-sweet chocolate chips (my personal favorite is to replace 1/2 or even the whole amount of choc. chips with peanutbutter chi), unsweetened baking chocolate (i prefer to grate it), vanilla extract, cocoa, nuts (add or simply top with . use your own preference in deciding what kind) (optional)

cucumbers (about 10 oz), yogurt (plain ), buttermilk, lemon , juice of, garlic clove, fresh dill