Mango Avacado Salad

http://www.foodnetwork.com/recipes/sunny-anderson/mango-and-avocado-salad-recipe.html

Ingredients

1 tablespoon balsamic vinegar

1 tablespoon lime juice

2 tablespoons extra-virgin olive oil

2 mangos, cubed

2 avocados, cubed

1/2 small red onion, diced

Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/mango-and-avocado-salad-recipe.html?oc=linkback

Curried Parsnip Soup with shredded apples

1 tbsp butter
1 tbsp olive oil
1 cup chopped onion
1 1/2 tbsp curry powder
6 cups low salt chicken broth
1 1/2 lb parsnips, peeled, cut into 1 inch pieces
2 medium granny smith apples
1 cup plain whole milk yoghurt

1. Melt butter & onion in a heavy pot, add onion and saute until translucent about 3 minutes
2. Add curry powder, stirr for 30 seconds
3. Add broth and parsnips, let simmer for 30 minutes
4. Puree soup with blender until smooth
5. Peel and core the apples, shred them coarsley
6. Add apple shreds and yoghurt to the soup

ENJOY!!

Anna's Famous Corn Chowder

1 onion, chopped
2 carrots, juliened, then cubed miniscule cubes
1 stalk celery, juliened, then cubed miniscule cubes
2-3 potatoes, cubed 1/4 inch cubes
1 cup milk
1 can cream of corn
1 can corn, drained
thyme
pepper
1 cube vegetable broth
1/2 bacon package
olive oil



In a pot, add olive oil, saute onion 5-10 minutes
Pour in carrots/celery mix 2-3 minutes
Add potatoes  1-2 minute
Add cup milk
Add corn and cream of corn, if too thick, add more milk
Add thyme and pepper
Add vegetable broth cube
Bring to a boil, back off to a simmer
In separate pan cut bacon into small strips, separate strips, cook on 1/2 to 3/4 power
put bacon on paper to drain fat.
keep bacon on side

Southwestern Soup

• 2 cups shredded cooked chicken breast (poach chicken breast and shred)
• 1 tablespoon taco seasoning (such as Old El Paso)
• Cooking spray 
• 2 (14-ounce) cans fat-free, less-sodium chicken broth 
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 
• 1/2 cup green salsa
• Sour cream  
• Chopped fresh cilantro 

Preparation

• 1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
• 2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Vegetarisk soppa från det franska lantköket

2 st  gul lök(ar) 2 st  vitlöksklyfta(or) 3 msk  olivolja 1 st  aubergine 1 st  zucchini 400 gram  tomater, delade salt peppar 0,5 gram  saffran 2 dl  kokta kikärter 1 st  citron(er), skal och saft 1 l  grönsaksbuljong 3 msk  Hackad dill 2 msk  hackad gräslök 4 msk  aioli, färdigköpt eller hemmgjord

Tillagning

1.Hacka lök och vitlök. Skär zucchinin och aubergine i bitar. Fräs löken i oljan och tillsätt vitlöken efter ett tag.

2. Tillsätt zucchini och aubergine. Fräs tills de fått färg. Salta och peppra. Tillsätt tomater, saffran, rivet citronskal och kikärter.

3. Häll på buljong och koka i 10 minuter. Strö i hackad dill och gräslök. Pressa i citron. Servera med aioli.

Recept: Mia Troberg Elonq

Näringsinnehåll:
Energi (kcal)
342,9
Protein (g)
7,9
Fett (g)
24,3
Kolhydrater (g)
19,1

http://www.tasteline.com/Recept/Vegetarisk_soppa_fran_det_franska_lantkoket

Kikärtscouscous och sallad

En vegetarisk sallad med smak av spiskummin. Servera den som den är med yoghurt eller till en grillad köttbit. Tänk då på att antalet kalorier ökar. Kan serveras varm eller kall.

2 dl	vatten
0,5 tsk	salt
2 dl	couscousgryn
0,5 st	gul lök
1 st	vitlöksklyfta
0,5 msk	neutral olja
50 g	champinjoner
2,5 dl	kikärter, kokta från burk
0,5 tsk	spiskummin
1 tsk	paprikapulver
1 krm	cayennepeppar
6 st	körsbärstomater
0,5 dl	koriander, hackad
1 msk	pressad citron
2 msk	vatten
2 msk	russin
2 krm	salt
100 g	blandad sallad
0,5 dl	matlagningsyoghurt

1. Koka upp vatten och salt i en liten kastrull. Lägg i couscousgrynen, dra av från plattan och låt dem svälla ca 5 min.
2. Hacka lök och vitlök. Hetta upp olja i en stekpanna och fräs lök, vitlök och skivade champinjoner någon minut. Tillsätt avrunna kikärter, spiskummin, paprikapulver, och cayennepeppar.
Fräs en kort stund så att allt blir varmt men inte bränt.
Dra stekpannan åt sidan.
3. Skölj och halvera tomaterna, vänd ner dem och koriandern i couscousen tillsammans med pressad citron, vatten och russin.
Smaka av med salt.
4. Lägg en salladsbädd på serveringsfat eller fördelat på tallrikar. Lägg över kikärtscouscous och servera med matlagningsyoghurt.

http://www.alltommat.se/recept/Kikartscouscous-och-sallad-1277

Puréed Spinach Soup With Middle Eastern Spices

This soup was inspired by a Syrian recipe that I love, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. I decided to use the same spices in a puréed spinach soup, and it worked beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that’s a great finishing dimension to the soup. The rest is drizzled onto each serving.

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1/3 cup finely diced celery
• Salt to taste
• 2 garlic cloves, minced
• 1/2 cup medium-grain rice
• 6 cups chicken stock or vegetable stock
• A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
• 1 1/2 pounds fresh spinach, stemmed and washed thoroughly in 2 changes of water
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground clove
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1 scant teaspoon coriander seeds, lightly toasted and ground
• Salt and freshly ground pepper
• 1 teaspoon cornstarch
• 2 cups drained yogurt or Greek-style yogurt
• 1 small garlic clove (optional)
• 1/4 to 1/3 cup chopped walnuts for garnish

1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion and celery. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
2. Add the stock, rice, bouquet garni, and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and spices, cover and simmer 5 minutes, stirring once or twice. The spinach should wilt but should maintain its bright color.
3. Using a hand blender that has a powerful motor, or in batches in a regular blender, purée the soup. If using a regular blender, fill only halfway and cover the top with a towel pulled down tight, rather than the lid, because hot soup will push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Whisk 1 teaspoon cornstarch into 1 cup of the yogurt, and whisk into the soup. Season to taste with salt and pepper.
4. If you want a pungent, garlicky yogurt garnish, mash the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the remaining yogurt. Serve the soup, garnishing each bowl with a swirl of the yogurt and a sprinkling of chopped walnuts.

Yield: 4 to 6 servings.
Advance preparation: You can make this several hours before you serve it, but you will lose the bright green color. If you are making it ahead, the soup will look brighter if you wait until just before serving to stir in the yogurt.
Nutritional information per serving (4 servings): 314 calories; 11 grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 3 grams monounsaturated fat; 8 milligrams cholesterol; 36 grams carbohydrates; 6 grams dietary fiber; 241 milligrams sodium (does not include salt to taste); 21 grams protein
Nutritional information per serving (6 servings): 210 calories; 8 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 2 grams monounsaturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 161 milligrams sodium (does not include salt to taste); 14 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

http://www.nytimes.com/2013/06/03/health/pureed-spinach-soup-with-middle-eastern-spices.html?hpw
x

Black Rice Edamame Bean Sallad

From the mindfulness masters at internationally renowned Miraval Resort & Spa comes the beautiful new cookbook, Mindful Eating. It mixes helpful tips on mindfulness in physical and spiritual realms while preparing simple, beautiful dishes. From the authors:

If preparing simple, wholesome food is what you desire, this is a good recipe to master. To achieve the best results, we suggest precisely measuring the water when cooking the rice, and use a large pot instead of a medium one so that it cooks evenly and retains its crunch.

3½ c. water

¼ tsp. kosher salt

2 c. black rice

1 c. fresh or thawed frozen edamame beans

½ tsp. Olive Oil

1 c. thinly sliced shiitake mushrooms

Pinch freshly ground black pepper

½ c. thinly sliced green onions, tops only

½ cup roughly chopped fresh cilantro

¼ c. low-sodium soy sauce

2 Tbsp. rice wine vinegar

1 Tbsp. agave syrup or honey

1½ tsp. sesame oil

Place the water and salt in a large pot and bring to a boil. Add the rice, cover, and cook uncovered until the liquid is absorbed and the rice is just tender but still al dente, 20 minutes. Drain well in a fine mesh strainer and rinse under cold running water until the water runs clear and the rice is cooled, 1 to 2 minutes. Drain well.

Bring a small pot of lightly salted water to a boil. Add the beans and lightly blanch, 1 minute. Drain the beans well, reserving 2 Tbsp. of the cooking water, and rinse the beans under cold running water. Drain the beans well, transfer to a large bowl, and set aside.

Heat a medium skillet over medium-high heat. Add the oil, mushrooms, salt, and pepper; stir well to combine and cook for 30 seconds. Add the reserved cooking water and cook until the mushrooms start to wilt but retain their shape, 1 to 2 minutes. Place the mushrooms in the bowl with the beans and add the drained rice, green onions, and cilantro.

To make the dressing, whisk together the soy sauce, rice wine vinegar, agave syrup, and sesame oil in a small bowl.

Add the dressing to the rice mixture, and stir well to combine. Serve immediately.

Makes four 1/2-cup servings

Calories: 200; total fat: 3.5 g; carbohydrate: 40 g; dietary fiber: 4 g; protein: 7 g

Retriefed from: http://spiritualityhealth.com/recipes/black-rice-and-edamame-bean-salad

Southwestern Quinoa Salad

Original recipe makes 8 servings

Change Servings

• 1 cup quinoa
• 1 tablespoon butter
• 2 cups chicken broth
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1 cup corn
• 1 (15 ounce) can black beans, drained
• 1/4 cup chopped cilantro
• 1 large tomato, diced
• 1/2 cup fresh lime juice, or to taste
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon adobo seasoning
• 1/2 cup feta cheese
• salt and black pepper to taste

Directions

1. Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
2. Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

http://allrecipes.com/Recipe/Southwestern-Quinoa-Salad/Detail.aspx

Curried quinoa with orange zest

Never made this one saw it in a store and it looked good, let's try it and modify as we go along!

Quinoa
Onion
Madras Curry powder
Orange zest
Arugula
Vegetable broth

Sauté onion with curry powder until onion is translucent

Add water, add quinoa let cook until quinoa is done

Cool off add arugula, orange zest and....

I'm thinking dried cranberry, walnuts?

Meatball Soup

Ingredients:

1 (1 pound) package frozen cooked meatballs
1 (28 ounce) jar pasta sauce
6 cups water
1 cup pre-shredded carrots
3 cloves garlic, minced
1 green bell pepper, chopped
1 cup orzo pasta
1/2 cup grated Parmesan cheese
Preparation:

In large stockpot combine all ingredients except for green bell peppers, pasta, and cheese.

Bring to a boil, then reduce heat ato medium low and simmer for 15 minutes.

Add peppers and pasta; cook over medium high until pasta is tender, about 8-10 minutes longer, stirring frequently.

Serve with cheese.

Spicy Sausage and Escarole Soup

Spicy Sausage, Escarole & White Bean Stew

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Chinese Cole Slaw

1 red cabbage
6 green onions
2-4 pck Ramen Noodles (3oz)
1 pck slivered almonds
1/2 cup sesame seeds

Dressing
1 cup olive oil
1 cup sugar
1/2 cup vinegar
2 tbsp soy sauce

Directions
1.    crush noodles
2.    roast noodles in a pan with almond and sesame seeds with olive oil.
3.    Let drain on paper towel
4.    Toss cabbage and onion with the dressing
Add the roasted mixture right before serving

Shirtaki noodles with shrimp in coconutmilk

1 lb peeled shrimps (400 gram  räkor, skalade)
1/4 lb  glas noodles (100 gram  shiritakinudlar, eller glasnudlar)
1 tbsp coconut oil (1 msk  organisk kokosolja, eller rapsolja)
4 inches of leek (10 cm  purjolök(ar))
2 tbsp freshly shredded ginger (2 msk  riven färsk ingefära)
salt (salt)
2 tbsp green curry paste (2 msk  grön currypasta)
1 cup Coconut Milk Creamy kind (2,5 dl  kokosmjölk, krämig)
1 garlic clove (1 st  vitlöksklyfta(or))
1/2 lb Broccoli Crowns (200 gram  broccolibuketter)
2 oz Sugar Snap Pease (50 gram  sockerärter)
1/3 lb bean sprouts (150 gram  böngroddar)
1/4 cup Cashew Nuts (0,75 dl  cashewnötter)
1 1/2 tbsp Sesame Seeds (1,5 msk  sesamfrön)


Instructions:
1. Put the noodles in cold water. Chop the leek, ginger and garlick, fry in the coconut oil, add the green curry paste after a couple of minutes. 

(Blötlägg nudlarna i kallt vatten. Hacka purjolök, ingefära och vitlök. Fräs i kokosoljan och tillsätt den gröna currypastan efter några minuter.)

2. Add coconut milk, salt and the now soft noodles, add the veggies let it cook for 5 minutes, add the shrimp and let it all heat up. Serve with Cashew nuts and sesame seeds. 

(Tillsätt kokosmjölken, salt och de blötlagda nudlarna. Tillsätt grönsakerna och låt koka 5 minuter. Tillsätt räkorna och låt allt bli varmt. Servera med hackade caschewnötter och sesamfrön.)

Squach and Apple Soup

2 1/2 lbs butternut squash (one squash or 6 cups)

2 large, sweet apples (I used Gala)

3 medium onions

2 tbsp butter

1/4 cup brown sugar

1 1/2 tbsp curry   

6 cups chicken broth

1 container of mascarpone cheese

2 tsp salt

1. Cut and peel apples and squash, dice onions
2. Melt butter, sauté onions, add curry, squash, apple, and brown sugar
3. After stirring a bit, add broth and salt
4. When soft, mix until all chunks are gone
5. Add mascarpone and stir until dissolved

Tomatoe Soup with Lentils and Swet Potatoes

1 yellow Onion ( gul lök(ar)) 2 cloves of Garlic ( vitlöksklyfta(or)) 1 lb Sweet Potatoes (400 gram  sötpotatis(ar)) 1 tbsp oil (1 msk  olja) 1/2 red chili peppar (0,5 st  röd chilifrukt) 1 - 14.5 oz can Crushed Tomateos (500 gram  krossade tomater) 1/2 tsp salt (0,5 tsk  salt) 1/2 dl (0,5 dl  röda linser) 4 dl Coconut milk ( kokosmjölk lätt) 2 cubes Vetgetable bouillion ( grönsaksbuljongtärning(ar)) 3 dl Water (vatten) Basil ( basilika)
Cooking / Tillagning 1. Chop Onion and Garlic. Peel the sweet Potatoes nd chop it into small pieces. Fry onion and gralic until soft. Take the seeds out of the chili and add.  (Hacka lök och vitlök. Skala och skär sötpotatis i bitar. Fräs lök och vitlök i olja tills de mjukar. Finhacka urkärnad chili och tillsätt den.) 2. Add the rest of the ingredients let boil for 15 minutes or until the sweeet potatoe is soft.  (Tillsätt resten av ingredienserna och låt koka 15 minuter.) 3. Mix the soup with your hand mixer, add salt and pepper to taste.  (Mixa soppan slät, smaka av med lite mera salt och späd soppan med vatten om det behövs.)
http://www.tasteline.com/Recept/Smal_tomatsoppa_med_linser_och_sotpotatis

Thailändsk nudelsallad med kyckling och jordnötssås

Ingredienser - 4 person(er)

250 g äggnudlar

1 st kyckling, grillad

1 st wokmix, förp fryst t ex thai,chinese eller classic ( 900 g)

2 msk rapsolja, + 2 msk rapsolja

3 st lime

0,5 tsk strösocker

1 msk fisksås

3 msk koriander, hackad

3 msk jordnötter, hackade

Tillagning

Jordnötter och thaidressing lyfter den här salladen och ger både smak och sälta.

1. Koka nudlarna enligt anvisning på förpackningen. Låt dem rinna av i ett durkslag.

2. Bena ur och skär kycklingen i bitar.

3. Fräs wokmixen i 2 msk olja enligt anvisning på förpackningen.

4. Skölj limen noga i ljummet vatten. Skala en lime med potatisskalare och skär skalet i tunna strimlor. Pressa saften ur två, skär den tredje i klyftor till servering.

5. Blanda 2 msk olja med socker, fisksås, limeskal och limesaft i en skål. Vänd ner nudlar, kyckling, wokmix och koriander. Strö över nötter och servera med limeklyftor.

Ca 660 kcal per portion, 25 g fett, 43 g protein, 62 g kolhydrater

recept från

 http://www.alltommat.se/recept/Thailandsk-nudelsallad-med-kyckling-och-jordnotssas-11435

Broccoli, kale, spinach soup

Broccoli, kale spinach soup

Ingredients:

• Broccoli, cut into small pieces including the stem
• Spinach, finely shreded
• Kale, finally shredded
• 1 onion, cut in small pieces
• Olive oil
• Madras curry
• Salt
• Black peppar
• Nutmeg
• Water

How to:

1. heat up the olive oil in you pot
2. Add the onion and sauté for a couple of minutes
3. Add the curry powder and let it really sweat (the heat brings out the flavor)
4. Add the veggies and just stir around for a couple of minutes
5. Add the water so it just barely covers the veggies (too much water now
6. and the soup might get too watery, you can always "thin it" once you
7. pureed it.
8. Add salt and pepper let it boil until the veggies are soft.
9. Puree the soup either with a hand blender or by dividing up the soup
10. and adding it to your big blender.
11. When everything is finely pureed, add the pureed soup to the pot
12. again, heat up and if it is to thick, add more water, also add nutmeg
13. and other spices to your flavor.
14. Serve and enjoy!