Healthy Habits Club

02/24/2024

40 Cloves Garlic Chicken

Ingredients

4 tablespoon olive oil
1 4 pounds chicken cut into 8 pieces
salt and pepper
40 garlic cloves, peeled and hardcore end removed
½ cup extra dry vermouth
¾ cup chicken broth
1 tablespoon chopped fresh tarragon

Preparation

1 Heat oven to 350F

2 Heat oil in a 6 quarts Dutch oven pot over medium-high heat. Season the chicken generously with salt and pepper, all sides. Add to pot and cook undisturbed until skin is golden brown, and you can turn the pieces over with no difficulties. Turn only once.

3 Transfer the chicken to a baking dish, 8”x8” dish, set aside.

4 Add garlic to the pot and cook until browned in some spots, about 5 minutes. Add vermouth and cook, scraping the bottom of the pot, until slightly reduced, about 2 minutes. Add the chicken stock and bring it to a boil. Transfer half the garlic cloves to the baking dish. Mash the remaining garlic cloves into stock and pour over the chicken.

5 Bake until glazed and tender, 25 to 30 minutes. Garnish with tarragon and serve.

Source: Foodista

02/24/2024

Roasted Cauliflower with Lime Dressing at Giangi's Kitchen

Ingredients

1 large orange cauliflower head, florets cut off the stump and sliced in half
1 lime juiced
salt and pepper
3 tablespoons olive oil
LIME DRESSING
juice from 2 limes
¼ to ⅓ cup of olive oil
1 garlic clove, peeled and grated
1 tablespoon mustard
1 tablespoon mayonnaise
salt to taste
Fresh tarragon, finely chopped

Preparation

1 Preheat oven to 400F.

2 In a bowl add all the cauliflower florets with the lime juice, salt and pepper, and olive oil and mix well. Transfer the cauliflower florets to a cookie sheet and bake in the hot oven for 25 minutes.

3 Meanwhile in a bowl combine the lime juice, garlic, mustard, mayonnaise, and olive oil. Stir and add more oil if too pungent. Season to taste. (This dressing can store well in the refrigerator for up to a week)

4 Place the cauliflower florets in a bowl and add the mustard lime dressing to your liking. Add the fresh tarragon and serve.

5 Serve either warm or at room temperature.

Source: Foodista

02/24/2024

Apple Tart with Hazelnut Frangipane

Ingredients

FOR THE FRANGIPANE

1 cup shelled hazelnuts
¼ cup sugar
1 egg
1 tablespoon sweet butter
½ teaspoon vanilla extract

FOR THE TART

1 Pepperidge Farm puff pastry
4 Gala apples, peeled, cores removed, and sliced in ½ inch thickness
3 tablespoons sugar
2 tablespoons sweet butter
1 cup Orange marmalade or jam
2 tablespoons Calvados

Preparation

1 Preheat oven to 375F

2 Place the hazelnuts on a cookie sheet and roast in the hot oven for 7 to 8 minutes. Transfer the nuts to a food processor, add the ¼ cup sugar, egg, butter, and vanilla extract. Process until creamy paste forms.

3 Roll out the puff pastry to 15 inches long by 10 inches wide. Transfer it to a parchment-lined cookie sheet. Spread the frangipane on the dough stopping about 1 ½ inch away from the edges.

4 Arrange the apple slices over the frangipane on an overlapping pattern to cover well the frangipane underneath. Fold the edge of the dough over the apples to make a 1 to 1 ½ inch border.

5 Sprinkle 2 to 3 tablespoons sugar over the apples letting some of the sugar sprinkled over the border dough. Break the 2 tablespoons of sweet butter and scatter them over the apples. Bake for 1 hour the dough should be nicely crystallized all over.

6 Remove the finished tart from the oven and cool on a wire rack until still a bit warm to the touch. Mix together the orange marmalade with the Calvados and glaze the surface of the tart spreading it carefully on the apples and the border crust. Use the back of the spoon to easily spread.

7 Serve at room temperature cut into small wedges. Serve with whipping cream or ice cream.

Source: Foodista

02/22/2024

Cornish Game Hen with Whiskey and Cream Sauce

Ingredients

2 large Cornish hen
2 tablespoons unsalted butter
2 tablespoons unsalted butter
2 mediun finely sliced shallots
1/4 to 1/2 cup whiskey
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup heavy cream
2 teaspoons fresh lemon juice
a big pinch of herbs of Provence

Preparation

1 FOR THE CORNISH GAME HEN

2 Preheat the oven at 450º and position the rack in the middle of the oven.

3 Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or a large sharp knife.

4 Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.

5 Place on a heavy roasting pan and spread on each half, ¼ of a teaspoon of butter, Herbs de Provence, salt and pepper, and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.

6 When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.

7 FOR THE WHISKEY AND CREAM SAUCE

8 Place the unwashed cooking pan over the stove and add the remaining 2 tablespoons of butter and let it melt. Lower the heat and add the whiskey, very slowly. With a wooden spoon scrape up any bit on the pan.

9 Add the shallots and cook until tender, 1 minute. Add the Worcestershire sauce, mustard and raise the heat to medium-high. Bring to a boil stirring constantly

10 Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.

11 Serve hot over the Cornish hen.

Source: Foodista

02/22/2024

Ravioli with Mushrooms and Cream

Ingredients

½ pound mixed mushrooms, Baby Bella and Chanterelle, cleaned, bottom trimmed and quartered
1 ¾ cup chicken stock
1 ¾ cup heavy cream
1 tablespoon unsalted butter
½ lemon squeezed
1 pound lobster ravioli
parsley or chives for garnish (optional)

Preparation

1 In a saucepan combine the chicken stock and the heavy cream and reduce by half over medium-high heat, 30 to 35 minutes.

2 In a saucepan, add the lemon juice, butter, and mushrooms. Cover and cook over medium heat until the mushrooms are tender, 15 minutes, stirring occasionally.

3 Add the reduced cream mixture and stir to coat the mushrooms. Keep warm at very low heat.

4 Cook your ravioli in a large, salted pasta pot according to manufacture directions. Drain.

5 In 4 shallow pasta bowls arrange half of the mushrooms and cream sauce. Place the ravioli on each plate and cover with the remaining mushrooms and cream.

6 Garnish with parsley or chives.

Source: Foodista

02/22/2024

French Onion Soup - A traditional recipe

Ingredients

3 medium thinly sliced yellow onions
2 medium sweet Vidalia Onions thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
½ teaspoon sugar
1 tablespoon unbleached all-purpose flour
5 cups beef broth
1 pound oxtail
1 cup red wine
2 fresh thyme sprigs
3 tablespoons cognac
4 slices French bread
1 cup grated Gruyere cheese
salt and pepper

Preparation

1 Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.

2 Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.

3 Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.

4 Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.

5 Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.

6 Turn on the broiler. Leave the door open while reaching the temperature.

7 Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.

8 Put the soup terrine under the broiler until the cheese melts.

9 Serve immediately.

Source: Foodista

02/22/2024

Cornish Game Hen with Whiskey and Cream Sauce

Ingredients

2 large Cornish hen

2 tablespoons unsalted butter

2 tablespoons unsalted butter

2 mediun finely sliced shallots

1/4 to 1/2 cup whiskey

1 teaspoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 cup heavy cream

2 teaspoons fresh lemon juice

a big pinch of herbs of Provence
Preparation

1 FOR THE CORNISH GAME HEN

2 Preheat the oven at 450º and position the rack in the middle of the oven.

3 Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or a large sharp knife.

4 Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.

5 Place on a heavy roasting pan and spread on each half, ¼ of a teaspoon of butter, Herbs de Provence, salt and pepper, and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.

6 When done, remove from the oven, place the hen in a dish and cover with
aluminum foil and let rest.

7 FOR THE WHISKEY AND CREAM SAUCE

8 Place the unwashed cooking pan over the stove and add the remaining 2 tablespoons of butter and let it melt. Lower the heat and add the whiskey, very slowly. With a wooden spoon scrape up any bit on the pan.

9 Add the shallots and cook until tender, 1 minute. Add the Worcestershire sauce, mustard and raise the heat to medium-high. Bring to a boil stirring constantly

10 Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.

11 Serve hot over the Cornish hen.

Source: Foodista

02/19/2024

Yogurt Feta Sauce

Ingredients

1 garlic clove

⅛ teaspoon sea salt

½ cup plain Greek yogurt

½ cup Italian flat-leaf parsley, chopped

½ cup crumble feta cheese - be generous

1 tablespoon minced chives

1 teaspoon lemon zest

1 tablespoon lemon juice

2 tablespoons olive oil

Preparation

1 With the flat side of a knife, mash the garlic with the salt until reduced to a paste.

2 Combine all the above ingredients as well as the garlic paste, in a food processor and process until well combined.

Source: Foodista

02/19/2024

Garlic Olive Oil - Easy Way To Make It

Ingredients

6 garlic cloves

4 cups olive oil

Preparation

1 Place bruised garlic and oil in a saucepan.

2 Heat the mixture until it becomes aromatic and just warm to the touch.

3 Cool and pour the oil into bottles with the garlic cloves. Seal.

Source: Foodista

02/19/2024

Frullato di Frutta or italian Fruit Smoothie

Ingredients

2 bananas, peeled

1 fresh mango, peeled and pulp removed from the internal core

3 ripe peaches, peeled, cut and internal seed removed

1 tablespoon sugar

1 cup whole milk or enough to cover the fruits

Preparation

1 Put all the peeled and cut fruits in the blender. Cover with milk to just cover all the
fruits. Add the sugar.

2 Blend until perfectly smooth and no chunks are left. Serve immediately.

Source: Foodista

02/18/2024

Orzo Pasta Salad With Basil Butter, Peppers, Tomatoes

Ingredients

8 tablespoons unsalted butter

4 tablespoons fresh basil leaves

1 garlic clove, grated

zest of a whole lemon

FOR ORZO PASTA

2 cups orzo pasta cooked in boiling salted water to al dente

1/2 cup cherry tomatoes, halved

1/2 cup bell peppers cut into strips

1/2 cup assorted olives - preferably pitted under oil

1/2 cup parsley chopped

1 cup arugula salad

Preparation

1 Put all the basil butter ingredients in the food processor. Pulse until everything is blended. The basil should be well chopped and evenly mixed into the butter.

2 Toss the cooked orzo with ½ to ¾ of the basil butter, depending on how buttery you like it. Add the remaining ingredients and garnish with arugula.

3 Serve hot or room temperature.

Source: Foodista

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02/18/2024

https://www.giangiskitchen.com/curried-lentils-tomato-coconut-soup/

Ingredients

2 tablespoons vegetable oil

1 cup yellow onion, finely chopped

1 tablespoon curry

2 garlic cloves, crushed

½ cup ginger, peeled and finely chopped

¾ cup red lentils,

2 cups crushed tomatoes

1 cup chopped parsley, + ¼ cup of roughly chopped to garnish

1 teaspoon salt

2.5 cups water

13.5 ounces coconut milk,

Preparation

1 In a medium saucepan pour the vegetable oil and place over medium-high heat.
Add the onions and fry, stirring frequently for 8 minutes, until soft and caramelized.

2 Add the curry powder, garlic, and ginger and continue to fry for 2 minutes, stirring constantly. Add the lentils, stir through for 1 minute, then add the tomatoes, parsley, water, salt, and a generous number of grinds of pepper.

3 Pour the coconut milk into a bowl and gently whisk it until smooth and creamy. Set aside ¼ cup and add the remaining coconut milk to the soup. Bring to a boil over high heat, then lower to a simmer and cook for 25 minutes or until the lentils are soft but still holding their shape.

4 Divide amongst four bowls, drizzle with the reserved coconut milk, sprinkle with parsley leaves, and serve.

Source: Foodista