Wellnessgalleria2 (2025)

28/04/2022

Potato and Leek Soup – Potage Parmentier

Ingredients:

- 4 Tbsp butter
- 4 leeks, trimmed and chopped to 1/8"
- 2 cloves garlic, thinly sliced
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2-1/2 c chicken stock
- 2-1/2 c water
- 2 bay leaves
- 1 Tbsp chopped flat-leaf Italian parsley (plus more for garnish)
- 1 tsp fresh thyme leaves
- 1 lb. Yukon potatoes, thinly sliced
- 1/4 c heavy cream
- Salt and pepper to taste

Preparation:

In a large pan, heat 4 Tbsp butter until it bubbles.

Then add the chopped leeks. Season with 1/2 tsp kosher salt and 1/2 tsp pepper. Stir occasionally for about 10 minutes until the leeks get really soft and the edges begin to brown.

Add garlic and stir for another couple of minutes. Taste before the next step.

Add 5 c liquid (I use 50% chicken stock and 50% water) and the herbs. Taste and see if you like the balance so far. Some stocks are saltier than others.

Crank up the heat to bring it to a quick boil, then reduce the heat and simmer for 5 minutes.

Add 1 lb. of thinly sliced Yukon gold potatoes and let it simmer with the lid on for about 40 minutes. Stir occasionally.

The soup is done when the potatoes are very tender and starting to fall apart. We might still have to add some more salt and pepper. Potatoes soak up some salt. Taste again. Season with salt until you achieve the desired yumminess. If you like, add a pinch of cayenne pepper, which really makes it pop.

Serve in a bowl, add a splash of heavy cream (if desired), and top with some fresh flat-leaf Italian parsley.

If you prefer a creamy consistency, use an immersion blender and blend everything together before serving.

Source: Maplewood Road

28/04/2022

Potato and Green Bean Side Salad

Ingredients:

- 2 cups cherry tomatoes
- 1/2 cup dill, chopped
- 1 clove garlic
- 3/4-pound green beans
- Kosher salt
- 1/4 cup Olive oil
- 1/2 cup parsley, chopped
- 1 red onion, sliced
- 2 pounds red and white potatoes, chopped into 1-inch cubes

Preparation

Boil potatoes in salted water until fairly soft but not mushy, approximately 10-15 minutes. While potatoes boil, roast tomatoes and red onion in 400-degree oven until onions soften and tomatoes begin to burst, approximately 20-25 minutes. When potatoes are ready, drain in a colander and place in a large bowl. Drop green beans into potato water and cook until bright green and firm, approximately 5 minutes.

Drain and run under cold water to stop the cooking process.

Add to the bowl with potatoes. Once tomatoes and onions are done, stir into green beans and potatoes.

Add garlic and herbs. Just before serving, douse with olive oil and salt to taste.

Source: Foodista

28/04/2022

Cod and Potato Oreganata

Ingredients:

- 5 pieces cod fish fillets
- 6 Yukon gold potatoes thinly sliced (about ¼")
- 1/2 large, sweet onion sliced
- 1/2 cup water
- 3 tablespoons extra virgin oil
- 2 cloves garlic
- 1 1/2 tablespoons oregano
- 1/2 teaspoon chili flakes
- cup seasoned Italian breadcrumbs
- salt and pepper

Preparation

In a large nonstick skillet, pour in 1/2 cup water and 3 tablespoons of extra virgin oil.

Place a layer of the Yukon gold potatoes and slices onions in the skillet.

Add 1/2 of the garlic slices on the potato/onion layer.

Spread the corn around the edges on top of the potatoes

Sprinkle 1/2 of the oregano, and 1/4 teaspoon of chili flakes on the potatoes/corn layer.

Season with salt and pepper.

Sprinkle a tablespoon or two of the breadcrumbs on top of the potatoes.

Place the cod pieces in the center of the layered vegetables.

Sprinkle the remainder of the seasoned breadcrumbs on the fish.

Add the garlic slices

Sprinkle on the oregano, garlic slices, and remaining chili flakes. Season with salt and pepper.

Drizzle a generous amount of extra virgin olive oil over the fish.

Place a cover on the skillet and cook until done.

Cooking time will depend on the thickness of the fish and whether the fish used is fresh or frozen. Approximate cooking time 10-15 minutes.

Source: Foodista

27/04/2022

White Bean, Kale, and Tomato Stew

Ingredients:

- 1 1/2 pounds kale, larger stems removed, and leaves chopped (can substitute 1/4 cup olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 14 ounces can of diced tomatoes
- 15 ounces can of white beans, drained and rinsed
- 2 cups vegetable broth
- Salt and pepper
- Grated Parmesan

Preparation:

Fill a large stockpot halfway with water. Bring to a boil and then toss in the kale leaves. Reduce heat to a simmer and cook for 6-8 minutes or until leaves are tender (not mushy).

Drain leaves in a colander.

Wipe out any excess water from the pot.

Place back on burner and turn to medium heat.

Add olive oil, garlic, and red pepper, and saut for 1 minute, stirring occasionally.

Add the tomatoes and bring to a boil.

Add the beans and broth, and bring to a boil again. Cook for 3 minutes, stirring often.

Reduce heat to a simmer and add the kale. Cook for 5 minutes. Season with salt and pepper to taste.

Garnish with Parmesan.

Source: Foodista

27/04/2022

White Bean Turkey Chili

Ingredients:

- 1 tablespoon olive oil
- 2 pounds of tomatillos (about 15)
- 1 onion, quartered
- 3 pasilla peppers
- 1 jalapeno
- 3 cloves of garlic
- 2 tablespoons chili powder
- 1 teaspoon chipotle powder
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons salt
- 2 pounds ground turkey
- 12 ounces bottle pale ale
- 2 cups chicken stock
- 2 cans cannellini beans, drained and rinsed
- 1 cup frozen white corn (or more, I think I used about 2 cups)

Preparation:

Preheat oven to 42

Place tomatillos, onion, peppers, jalapeno and garlic in a large roasting pan.

Sprinkle with olive oil and roast for 30 minutes, or until vegetables have softened.

Let vegetables cool. (Note: if the skin on the pasilla peppers isnt blistered, place under broiler for 5-10 more minutes to make peeling the skin off easier.)

Peel the skin of the pasilla peppers and then place all vegetables in a food processor. Pulse until just chopped up.

Heat olive oil in a large pot and add spices.

Heat until fragrant.

Add turkey and cook until just browned. Deglaze with the pale ale.

Add chicken stock and vegetables from food processor. Cook for 45 min-1 hour or until thickened. And beans and continue to cook for 1/2 hour longer.

Add in frozen corn and stir to combine. Take off heat and let cool.

Serve with cilantro and sour cream.

Source: Foodista

27/04/2022

Pan-Roasted Beef and Sesame Seeds

Ingredients:

- 1 tablespoon fish sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 200 grams lean beef, thinly sliced
- sesame seeds, as needed
- 2 tablespoons vegetable oil
- 1/8 teaspoon ground black or white pepper

Preparation:

Combine all the ingredients except the sesame seeds. Marinate for about 15-20 minutes.

Place the sesame seeds on a flat dish.

Heat a heavy non-stick skillet over medium high heat until the skillet is very hot.

Place beef slices one by one on the sesame seed plate to coat both sides. Then immediately transfer to the hot skillet and quickly roast both sides until the beef is just cooked and the sesame seeds turn lightly brown. Roasting time is very short about 30-45 seconds.

Serve with hot chili sauce and lettuce.

Source: Foodista

26/04/2022

My Chicken Korma

Ingredients:

- 250 g of Chicken Breast
- 1 cup coconut milk
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of cumin powder
- 2 teaspoons of Ginger/Garlic Paste
- 2 teaspoons of ground almond
- 1 tablespoon of Oil
- ½ teaspoon of poppy seeds
- 3 -4 raisins
- 1 teaspoon salt

Preparation:

Cut the chicken breasts into small pieces.

Heat Oil in a pan.

Add the ginger/garlic paste to the oil and fry it for about 3 mins at a low heat. Then add cumin, coriander, almond and poppy seeds. Fry the masala for about 3-4 mins at a low heat.

Add the chicken pieces to the masala and continue to fry for another 5 mins at a low heat, stirring carefully and folding the masala from across the pan.

Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk.

Add salt to taste and the raisins. Cover the pan and let the chicken cook with occasional stirring.

Serve with basmati rice.

Source:

26/04/2022

Hot Spiced Cran-Apple Cider

Ingredients:

- 1 quart apple cider
- 1-quart cranberry juice cocktail
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg

Preparation:

Mix all ingredients together in a large pan.

Heat over medium-high heat until mixture comes to a boil; reduce heat and simmer 10 minutes.

Remove from heat and serve warm.

Source: Foodista

26/04/2022

Pork chops with cider and spinach

Ingredients:

- 1 Tbs butter
- 2 Tbs Dijon mustard
- 400 ml cider
- 2-3 Tbs olive oil
- 2 onions, coarsely sliced
- 4 pork chops
- Salt and pepper
- 2 Tbs pork seasoning mix
- 250 ml sour cream
- 400 g spinach, cleaned and washed

Preparation:

Remove all visible fat from the chops. Fry chops in hot oil on each side about 3 minutes until browned.

Remove, put aside.

Add onion and cook over medium heat for about 5 minutes until soft and caramelized.

Add the cider, stir, bring to a bubble and reduce a little.

Add the cream and mustard, stir, bring to a simmer then put the chops back in and cook for 8-10 minutes or until cooked through.

Put the chops back, season with salt and pepper, and cook for 8-10 minutes or until cooked through. Meanwhile, cook the spinach in a large pan with butter and seasoning until wilted.

Serve the chops and sauce with the spinach.

Source: Foodista

25/04/2022

Arame Edamame Cucumber Salad

Ingredients:

- 1 cucumber
- 1 cup edamame
- 2 tablespoons extra virgin olive oil (evo)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon Ponzu or soy sauce
- 1/2 cup arame

Preparation:

Add 2 cups of water to arame, leave it soaking for 5 min and after that time drain. Boil edamame in salted water for roughly 5 min. Slice cucumber finely, the best way is to use mandolin. In a small jar combine all the dressing ingredients, cover and shake. Ina bowl combine all the ingredients, pour dressing and mix well.

Source: Foodista

25/04/2022

Arame Edamame Cucumber Salad

Ingredients:

- 1 cucumber
- 1 cup edamame
- 2 tablespoons extra virgin olive oil (evo)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon Ponzu or soy sauce
- 1/2 cup arame

Preparation:

Add 2 cups of water to arame, leave it soaking for 5 min and after that time drain. Boil edamame in salted water for roughly 5 min. Slice cucumber finely, the best way is to use mandolin. In a small jar combine all the dressing ingredients, cover and shake. In a bowl combine all the ingredients, pour dressing and mix well.

Source: Foodista

25/04/2022

Carrot-sesame seed bread

Ingredients:

- 1 packet active dry yeast, 7 gm
- 2.5 cups all-purpose flour
- 1.5 cups shredded carrots, about 3 whole carrots
- 1.5 tbsp olive oil
- 8 tbsp orange juice
- 1.5 tsp salt
- 1/3 cup sesame seeds plus more for garnishing
- 1 cup spelt or whole wheat flour ( I used spelt flour)
- 10 tbsp warm water

Preparation:

In a bowl, add carrots, orange juice, warm water and yeast and let it sit for 5 minutes. To it add olive oil, both flours and salt. Knead it into a tight dough. Cover and let it sit for 10 mins. Put oil on the working surface and knead dough lightly for about 10 secs.

Let it sit covered for an hour. Clean oil from working surface and sprinkle some flour. Knead the dough for few seconds.

Roll it tightly and tuck both the ends at the bottom and lay it in a parchment paper lined loaf pan with sides tucked on the bottom. Cover and let it sit for another hour. Preheat oven to 400F.

Bake uncovered for 50 mins. Take it out of the pan once cooled and let it cool further. Store covered for up to 3-4 days.

Source: Foodista

24/04/2022

Chicken and Mango Skewer

Ingredients:

- 1/4 pound of Skinless Chicken Breast
- 1 chicken stock cube
- 2 medium Mangos (Or canned mango slices)
- 1 tablespoon Dry pepper (Chili flakes)
- 1.5 Tablespoon Suya seasoning mix
- 1 cooking spoon of vegetable oil

Preparation:

Chop chicken breast into cubes and place on sticks. Set fire to your grill or oven.

Place the chicken breast on the grill to heat up a little

Mix all your seasoning in a bowl with your vegetable oil. With a brush, smear the mix on the chicken breast on both sides. Flip occasionally as it browns till its cooked. Stack your mangoes after the chicken is done but if your mangoes are firm, you can grill them as well.

Serve on its own as an appetizer or with rice.

Source:

24/04/2022

Stir-Fried Shredded Chicken and Mushrooms with Balsamic

Ingredients:

- 200 grams Chicken breast
- Salt and pepper to taste
- 1 tablespoon Cornstarch
- 150 grams Mushrooms, sliced
- 3 tablespoons Olive oil
- 1 Shallot, diced
- 3 tablespoons Balsamic
- 40 grams Butter, diced

Preparation:

Rinse and pat the chicken breast dry with kitchen paper. Shred the chicken thinly and place them in a bowl. Season the chicken with salt and pepper.

Sprinkle the shredded chicken with cornstarch.

Heat the oil in a skillet until hot.

Add in the shredded chicken and stir until the color turned white.

Remove and drain. Stir the diced shallot in the same skillet with the remaining oil until aromatic.

Add in sliced mushrooms and stir until tender.

Pour the balsamic over and return the shredded chicken to the skillet. Bring it to a simmer and season with salt and pepper to taste.

Add the diced butter into the sauce and stir to combine.

Remove and serve with pasta or rice.

Source: Foodista

24/04/2022

Stir Fried Quinoa, Brown Rice and Chicken Breast

Ingredients:

- 1 teaspoon of suya spice or Yaji (optional)
- 1/2 cup of quinoa and brown rice mix
- 1.5 teaspoon of melted butter
- A handful of chopped carrots
- 4 whole cherry tomatoes (optional)
- 1 chicken breast (Thinly sliced)
- 2 cloves of garlic
- Seasoning cubes
- A handful of chopped green pepper
- 1 medium Roma tomato
- 1 scotch bonnet pepper (ata rodo)
- 1 chopped spring onion
- 1 teaspoon of vegetable oil
- 1 cup water

Preparation:

In a bowl, season the chicken breast with the seasoning cubes and suya spice and allow to marinate for 2 hours or if you are really hungry, you can use immediately. In a pot of boiling water (1 cup), pour in your quinoa mix and the teaspoon of oil and allow to boil till soft which should take about 5-7 minutes.

Pour into a bowl and set aside. In a pan, heat up the melted butter and pan fry on medium heat the chicken breast, constantly flipping it over so it browns on both sides, reduce the heat, cover the pan and allow the chicken cook properly. If the pan becomes to dry, add 2 tablespoons of water. Stir in the chopped vegetables into the pan of frying chicken and finally add the quinoa/brown rice mix.

Serve hot!

Source:

23/04/2022

Mushroom Scallion Soup

Ingredients:
- 4 tablespoons butter
- 1 dash Cayenne
- 2 cups chicken stock
- 5 ounces 15%% cream
- 8 whole mushrooms
- 1/4 cup salt
- 3 bn Scallions
- 2 tablespoons 35%% whipping cream
- 1/2 teaspoon White pepper

Preparation:

This recipe is one of my favorites. I learned it from a gourmet cooking class I took last year. Melt Butter.

Add onions, salt and pepper.

Sauté 10 minutes, add stock and bring to a boil. Cover and simmer for 10 minutes.

Add half the mushrooms and let soak for 1 minute. Puree in blender/food processor until smooth.

Add 15%% cream and heat gently. Drop in remaining mushrooms and cook slowly until tender.

Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color. Use a warmed bowl (of course).

Source: Foodista

23/04/2022

Spicy Lemongrass Soup

Ingredients:

- 2-3 stalks fresh lemongrass
- 3-4 dried red peppers
- 1 inch ginger sliced
- 2 cloves garlic sliced (optional)
- 3 cups vegetable broth
- 1/2 cup fresh coconut milk if you can find it
- 6 oz tofu cubes
- handful of snow peas
- handful of mushrooms sliced
- rice noodles about (4oz)
- juice of half a lime or more
- grated ginger, scallions, lime slices for garnish

Preparation:

Chop the lemongrass into 2-inch pieces and then slice down the center, add to the soup pot along with the broth and coconut milk, garlic and ginger. Bring to a boil and them simmer on low for 30 minutes. Once the broth is done simmering you will want to strain it through some cheese cloth. The lemongrass stalks are not edible, I found that out the hard way.

Bring the broth back to a simmer and add the tofu, mushrooms, snow peas and the rice noodles.

You can add the lime juice at any time.

I added some lime juice at the beginning and then some at the end before serving.

Simmer until the noodles are soft.

Garnish with grated ginger or scallions.

Source: Foodista

23/04/2022

Salmon Confit with Lemongrass Sauce

Ingredients:

- 1 tablespoon butter
- 1 large carrot
- 1 teaspoon liquid chicken stock (or 1/2 cube of chicken stock cubes)
- Chives to garnish
- 1 tablespoon cooking oil
- 150ml fresh cream
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 2 stalks of lemon grass (ends only, outer leaves removed)
- 1 tablespoon lemon juice
- 2 large lemons
- 400g – 450g salmon fillets (preferably skinless)
- Salt and pepper to taste
- 150g – 200g spinach leaves (I used baby spinach leaves)

Preparation:

Begin by preheating the oven to 120C. An efficient oven is important for this dish. If the oven is too cold, the fish will not get cooked. If the oven tends to get too hot, the fish will be roasted and overcooked. If you are uncertain, then think about whether your cookies/cakes are usually overdone or underdone when you follow a recipe exactly. If they are always overdone, then you can turn down the temperature to 110C.Get the freshest salmon fillets you can get your hands on. The thick ones are the nicest for this dish.

Add 2 tablespoons of extra virgin olive oil to the salmon fillets and rub it all over the fish. Season generously with salt and pepper. About 1/2 teaspoon each of salt and pepper. I usually use Masterfoods Garlic Pepper for each time that I need salt and pepper. Rub the seasonings all over the fish. Slice two lemons into thick slices, discarding the ends.

Lay the slices of lemons on a baking tray lined with baking paper.

Place the salmon fillets on top of the lemon slices. If you have left the skin on for the fillets, then make sure its skin side down.

Place the salmon fillets in the oven and cook for 25 mins. If the salmon fillets are very thick, cook a little longer for another 3 to 5 mins. While the fish is cooking, prepare the vegetable medley and sauce. Peel a large carrot and diagonally slice into thin slices. Wash and pluck the leaves of a bunch of spinach. I used about 150g of baby spinach.

Heat a deep saucepan and add 1 tablespoon of cooking oil. Keep the heat at medium heat. When the oil is hot, add 1 tablespoon of butter. When the butter has melted, add the carrots and stir fry for a minute to cook and soften the carrots. I like them slightly crunchy, so I don't cook them for too long here. Keep the heat at medium.

Remove the cooked carrot slices and set aside in a warm place. In the same pan, add 1 tablespoon of minced garlic. Stir fry for 20 seconds.

Add the spinach leaves. Stir fry at medium heat.

Add salt and pepper to taste. About 1/2 teaspoon each of salt and pepper. I used Masterfoods Garlic Pepper seasonings instead again. Stir fry the spinach till its soft and wilted. Careful not to overcook as they would lose their natural pretty green color. Dish up the cooked spinach and set aside in a warm place. Now make the sauce. Peel off the hard outer layer of 2 stalks of lemon grass. Slice into 2-inch-long pieces and using the back of your knife, bash the lemongrass and bruise the slightly for the fragrance and flavors to emit.

Add 1 tablespoon of butter to a small saucepan. When the butter has melted and is bubbling slightly, add the lemongrass. Cook at medium heat for 30 seconds.

Add 150ml of fresh liquid cream.

Let the mixture come to a gentle rolling boil.

Add 1 teaspoon of liquid chicken stock concentrate. Or you can use 1/2 cube of chicken stock bouillon. Stir it in well and do a taste check. If it's not salty enough, add more chicken stock.

Whisk the sauce as it boils and thickens. After a couple of minutes, the sauce would have thickened.

Remove the lemongrass.

Add 1 tablespoon of lemon juice. I usually use a strainer and squeeze a lemon directly over the sauce. Do a taste check.

Add more lemon juice if necessary.

Whisk well to combine. The salmon should be done by now.

Remove them from the oven. Plate your dish but placing some spinach and carrots at the bottom of a plate or shallow dish. Gently place the salmon fillet on top.

Drizzle a generous amount of sauce around the fish.

Garnish with chives.

Source: Foodista

Wellnessgalleria2

28/04/2022

28/04/2022

28/04/2022

27/04/2022

27/04/2022

27/04/2022

26/04/2022

26/04/2022

26/04/2022

25/04/2022

25/04/2022

25/04/2022

24/04/2022

24/04/2022

24/04/2022

23/04/2022

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23/04/2022

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