This salad is a good example of how I love my salads in the winter – warm, hearty, and bursting with nutrition. Like a big hug. I have no desire to eat a cold salad right now (unless it’s this one, I suppose). It’s light, but still has that “stick to your ribs” quality I crave soooo much right now. Give me all the healthy comfort food!

I started by roasting Yukon Gold potatoes (one of my all-time favourite winter comfort foods!) and crunchy green beans with a bit of olive oil and a generous seasoning of sea salt and pepper. While it’s roasting, whip up a batch of quinoa (speltberries or millet might be nice too) and chop some green onion and kale. Whisk together a simple red wine vinaigrette and we’ll add some freshly roasted garlic (if you are already roasting veggies, you might as well roast a few cloves of garlic too!). When the potatoes and green beans are golden and lightly charred on the bottoms, throw it into a big bowl and fold in the quinoa, dressing, green onions, and kale. Toss on a big handful of pepita seeds for crunch and my favourite salad topper – sliced avocado. It’s the perfect soul-soothing, warm bowl of comfort food in the middle of January.

Warm + Roasted Winter Salad Bowl

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By Angela Liddon

The ultimate bowl of winter comfort food! Yukon Gold potatoes and green beans are roasted until golden and then tossed with warm rainbow quinoa, shredded kale, green onion, and a quick red wine vinaigrette. I topped it with crunchy pepita seeds and sliced avocado. Feel free to change up the potatoes with what you have on hand. Instead of quinoa, speltberries or millet might work nicely too.

Yield
4-6 servings

Prep Time
30 Minutes

Cook time
30 Minutes

Total Time
1 Hour

Ingredients:

For the salad:

• 1 cup uncooked rainbow or regular quinoa + 1.5 cups water
• 3/4 pound Yukon Gold potatoes, chopped into 1/2-inch chunks (about 2 1/2 cups)
• 1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)
• 2 extra-large or 3 large garlic cloves (peel left on)
• 1 tablespoon extra virgin olive oil
• 1 cup stemmed and finely chopped kale (I used lacinato, but curly works fine too)
• 3 green onions, thinly sliced
• 3 tablespoons pepita seeds (I added a handful of sesame seeds at the last minute too)
• Sliced avocado

For the dressing:

• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon pink Himalayan salt or fine grain sea salt
• Freshly ground pepper, to taste

Directions:

1. Preheat oven to 400F and line one extra-large (or 2 large) baking sheets with parchment paper.
2. Place the chopped potatoes, green beans, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer.
3. Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10-20 more minutes until the potatoes and beans are tender and golden. Watch closely during the last 10 minutes to avoid burning.
4. Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
5. Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
6. Chop the kale and green onions.
7. When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables.
8. Trim the end off each garlic clove and push the roasted garlic out. Finely chop or mash the garlic. Whisk the garlic into the dressing until combined. Pour all of the dressing onto the vegetables and toss to coat.
9. Season with salt and pepper to taste and serve immediately. Leftovers can be reheated in a saucepan with some oil and the salad will keep in the fridge for a few days.

Tip: To boost the protein even more, try adding chickpeas, adzuki beans, great northern beans, or lentils. Roasted chickpeas would be nice too!

Recipient's email^* (Seperate Email Addresses with comma)

Your Name^*

Please fill in the code below^*

A huge thank you to those of you who volunteered to be a recipe tester for my second cookbook! I’m blown away by the response – I wish I could take you all up on your offer to help. If you aren’t emailed by the end of next week, don’t despair. There’s a good chance that I will need more help in the future so I might end up emailing more volunteers down the road. I will keep your submissions on file if that’s ok with you (no pressure if you can no longer volunteer, of course). PS – I haven’t emailed anyone yet, but I should be sending out an email within a couple weeks once I get my testing site ready to roll. Thank you a million!

post from sitemap

Roasted Capsicum Soup ( Low Calorie Healthy Cooking )

Roasted capsicum soup, this simple but delectable soup is packed with goodness of folic acid and vitamin a from capsicum and tomatoes. The high fibre content of the recipe helps to remove the excess fat from the body while the garlic helps to keep a check on your blood cholesterol levels.

Add your private note

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

2 whole red capsicum
4 medium sized tomatoes , cut into quarters
2 bayleaves (tejpatta)
1 clove garlic (lehsun)
1 1/2 tbsp cornflour dissolved in
1/2 cup low-fat milk
2 pinches sugar
salt to taste

Method

1. Pierce a fork through the capsicum and roast them one at a time on a medium flame till it turns black from all the sides.
2. Wash and remove their skin, stem and seeds. Roughly chop and keep aside.
3. Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame till the tomatoes are soft.
4. Cool the tomatoes completely and discard the bayleaves.
5. Combine the capsicum and tomatoes and blend in a mixer to a smooth mixture.
6. Transfer the mixture back to the pan, add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
7. Add the sugar and mix well.
8. Serve hot.

post from sitemap

Sweet Corn and Spring Onion Soup

Added to 92 cookbooks
This recipe has been viewed 13749 times

  

Tweet

Sweet corn and spring onion are a match made in heaven. Complementary in everything from texture and colour to flavour, the duo combines beautifully to offer an irresistible treat to the taste buds. Chopped garlic causes a spike in flavour, while black pepper offers a traditional soothing pungency that is typical of soups. Enjoy the Sweet Corn and Spring Onion Soup steaming hot, with perhaps a crisp bread roll or two.

Add your private note

Preparation Time: 15 mins
Cooking Time: 12 mins
Makes 4 servings

Ingredients

1 cup sweet corn kernels (makai ke dane)
1 1/2 cups chopped spring onions whites
1 cup chopped spring onion greens
1 tsp oil
1 tsp finely chopped garlic (lehsun)
salt and freshly ground black pepper (kalimirch) to taste

Method

1. Combine the sweet corn and 1 cup of water in a mixer and blend to a coarse mixture. Keep aside.
2. Heat the oil in a deep non-stick pan, add the spring onion whites and garlic and sauté on a medium flame for 2 to 3 minutes.
3. Add the corn-water mixture, salt and 2 cups of water, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
4. Add the spring onion greens and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Serve hot.

post from sitemap

Gordon Ramsay restaurant advice forStarting

---

 

Every man and his dog seems to want to open a restaurant today. The dream? A small corner, corner full of customers of worship, passionate staff and a full cash register. Sound familiar? Then it's time for a reality check. As Gordon Ramsay said, "two thirds of the restaurants do not survive beyond their first birthday."

There are long hours, grumpy customers, financial requirements and all kinds of other issues. Whenever you want to do? Here are some suggestions for you - leader Ramsay style.

1. Do not be arrogant

"Many restaurants opened in vanity, people who can not even boil an egg is how I buy a rugby club because I love the game One of my biggest nightmares is that you do not need knowledge makes people fall in love with an idea and do not want to learn their craft, it takes years. - time and commitment. "

Of course, you're still in it? Ok then ...

2. Have you done your homework?

"The secret of a good local restaurant is know your customers and catering for them to do your research .."

Is the region needs a gourmet restaurant expensive, or would be more comfortable with a place potatoes in a hot oven? Make sure you know the area, evaluate the competition and find out what their strengths and weaknesses are. What are you going to stand out from the rest?

3. Choose the right chef

"best conservative investment will always be the head, and if you do not have this great asset in the kitchen downstairs, so forget the guy has to be a motivating factor, being a leader to make money .. keep customers coming back. "

Make sure your head is up. They are an arrogant young upstart who does not know cooking pork or beef, or well seasoned leader with vision and drive?

4. Who is responsible?

"You have to trust in the brigade paid, and may also cause to develop their talent Keep hands on them, motivate ..."

5. Communication and Teamwork

"The key to any successful restaurant is regular communication between management and the chef."

6. The menu

"The flatter, more the norm."

7. Quality Control

"Errors stay in the kitchen."

8. Maintain clean and organized

"The fundamental rule of the kitchen: the kitchen is clean and tidy I mean spotless"

9. Be flexible

"In my own business, I am very aware of the need to react instantly to changes in business conditions :. Reduce reducing overhead, setting menus, you have to react immediately without having to wait in the current climate we produce weekly, monthly values and is not, you need to be aware of what is happening. "

10. Do not give up

"One thing I see is the struggle, determination and grains."

 

Dill Corn Soup

Dill has a distinct and unique flavour, which goes very well with cream-style corn. The addition of chopped carrots, onions and celery sautéed in butter imparts a delightful crunch and buttery touch to the Dill Corn Soup, while garlic and black pepper give it a flavourful boost.

Add your private note

Preparation Time: 15 mins
Cooking Time: 11 mins
Makes 4 servings

Ingredients

2 tbsp finely chopped dill (shepu / suva bhaji) leaves
1 1/2 cups cream style corn
1 tsp cornflour
1 tbsp butter
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
2 tbsp finely chopped celery (ajmoda)
1/4 cup finely chopped carrot
salt and freshly ground black pepper (kalimirch) to taste

Method

1. Combine the cornflour and 1 tbsp of water in a small bowl, mix well and keep aside.
2. Heat the butter in a broad non-stick pan, add the garlic, onions, celery and carrot and sauté on a medium flame for 2 minutes.
3. Add the cream style corn, salt and 3 cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
4. Add the dill leaves and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the prepared cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
6. Serve immediately.

post from sitemap