Basil Carrots

Try this dish, it is an easy side dish to complement a variety of meals.


You’ll Need

  • 6 medium carrots
  • 1 Tablespoon butter, melted (or olive oil)
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped

Directions

  • Slice carrots into half inch slices.
  • Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
  • Combine remaining ingredients, toss with carrots.

 

Couscous with Eggplant

 

 

Veggies and whole grains are great for cholesterol control. For extra fiber use whole wheat couscous. This is a great and quick dish to make for a potluck!

You’ll Need

  • 1 tablespoon olive oil
  • 3 tablespoons onions, finely chopped
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • 1 cup eggplant, diced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup couscous, precooked
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice

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Salmon Patties

This is a perfect way to attain omega-3 fatty acids from a canned food product.

 

You’ll Need:

  • 16 ounces canned salmon
  • 1 small onion, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 eggs, beaten
  • 1 ¼ cups dried bread crumbs, split into ¾ cup and ½ cup
  • ¼ teaspoon cayenne
  • Butter for cooking patties
  • Salt and pepper to taste

Directions:

  • Place the salmon and the liquid that is found in the can into a mixing bowl. Flake it with a fork.
  • Mix in onion, parsley, cayenne, salt and pepper.
  • Mix in beaten eggs.
  • Add ¾ cup of bread crumbs to shape into patties. Then roll the patties in the extra bread crumbs.
  • Melt butter in a skillet over low heat. Then cook patties until browned on both sides.

Angelic Deviled Eggs

An old time favorite, deviled eggs are always a welcomed treat at any summer meal. Try this angelic deviled egg recipe it might just become your new favorite.

You’ll need:
  • 12 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon French’s mustard
  • Salt and pepper to taste cayenne
  • Sliced olives
  • optional ingredients: Half-n-half (a petite splash), relish (a touch)
To Start:
Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you’re at a higher altitude, you’ll have a longer boil time.
When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.
Next — the yolks:
Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.
Tricks:
You can make these a bit more “devilish,” like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and “angelic” is by adding one Tbsp half-n-half to the mix. Another suggestion is to throw in one Tbsp relish.
Taste and correct the seasonings with each addition.
Finishing up:
When the mix makes you moan out loud, you know you’ve gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of cayenne and top it with a slice of olive.
Eating Instructions:
As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.

So have a half, two at most, as one luscious part of a great meal with your family and friends! That way you get the taste, you get the superb health benefits of eggs, and you don’t compromise your heart or pants sizes! Perfect.

 

Moroccan Mint Tea

Are you trying to stop drinking soda? This drink is a nice alternative as it is  much lower in sugar and it’s a perfect beverage for a spring picnic.

You’ll Need

  • 8 cups water
  • 6 green tea bags
  • Approximately 1 1/2 cups (up to 2 cups) fresh mint leaves, slightly ripped (to help release flavor)
  • 3 Tablespoon of sugar (start with this amount and then the next time you make it see if 2 1/2 Tablespoons is sufficient). 
Directions
  • In a large pot, bring water to a boil. Remove from heat and mix in sugar until dissolved. Add the mint and tea bags and steep for approximately 8 to 10 minutes.
  • Remove tea bags and let cool. Once cooled strain out mint leaves and store in a container. Place in fridge.
  • Let chill for several hours. When serving,  serve over ice garnished with mint leaves.

 

Variations
  • Try using black tea
  • Add a splash of lemon
  • Use honey instead of sugar

 

BBQ Sauce

Try enjoying this BBQ sauce at your next summer cookout!

You’ll Need
  • 2 teaspoons olive oil
  • ¼ cup chopped onion
  • 1 garlic clove, finely minced
  • 2 1/2 to 3 Tablespoons white vinegar (add higher amount for a more tangy sauce)
  • 1 Tablespoon Worcestershire sauce
  •  4 ounces tomato sauce
  • 1 ½ Tablespoons brown sugar
  • ½ teaspoon chili powder
  • ½ teaspoon chipotle hot sauce (or regular hot sauce) (more if you want to kick it up a notch)
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon pepper

 

Directions

In a medium pot, heat olive oil and sauté onion and garlic until slightly softened. Add all other ingredients and stir together. Heat and reduce heat and cook until sauce is thickened.

Can keep in refrigerator for at least 2 weeks.


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Jazzed up Green Beans

A very easy, yet tasty complement to many meals. 

You’ll Need
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • 16 ounces frozen, cut, green beans thawed and drained
  • ¼ cup white vinegar
  • 1 teaspoon dried mint leaves
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • ¼ cup walnuts, chopped
  • 2 ounces Feta cheese
Directions
  • In a large skillet, heat the oil over a medium heat and saute the garlic for 1 minute.
  • Add the beans, vinegar, mint, salt, and pepper.
  • Cook, stirring, for 6-7 minutes.
  • Spoon into a serving dish, sprinkle with walnuts and Feta cheese.

 

Garlic and Cilantro Sauce

Whenever you can, incorporate garlic and herbs into your cooking. Try this this dressing recipe, it incorporates both garlic and herbs which are super cancer preventers.

You’ll Need:

  • 1 garlic head peeled and minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 bunches cilantro, finely chopped
  • ½ cup lime juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt

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