Sweet Potato With Curry Ketchup Dip Recipe
When I am on a diet, I need something to keep me going, and at least something I can call “comfort food”. So as for fries, that means that I have to bake it and for me, the best fries I like coming hot out of the oven are sweet potato fries.
I added just a bit of olive oil to the fries to lightly oil them so they can cook better and give some taste. Now I like to use the water soaking method to remove some of the starches, as for adding cornstarch to the fries before the baking I do not use this method. I tried both ways and I can really say for me there’s no difference in how you prepare it. But, saying this you can use cornstarch if you prefer it.
Make sure you keep an eye on the fries while baking. If the temperature is too high then they will be cooked on the outside and raw on the inside, but if it is too low then the fries will be dried out a soggy.
Let me know how yours turned out and did you do anything different to the recipe.
Ingredients
2 lbs. - Sweet potatoes ( peeled and cut into 1/2-inch thick strips)
1 to 2 tbsp. - Olive oil
1/2 tsp. - Salt
1 tsp. - Paprika
Curry Dip
1 tsp. - Curry powder
1 tbsp. - Olive oil
1/3 cup - Ketchup (more to taste)
1/4 cup - Mayonnaise (Low fat) (More to taste)
Options
1/2 tsp. - Sugar
Cayenne pepper to taste
Chile powder to taste
Toppings
Green onions (chopped)
Parsley (chopped)
For more information, please see the video.
Friday, November 27, 2020
Potato Omelette - Only 3 Main Ingredients
I just love potatoes like most people and I cannot get enough of them. So when it comes to potato omelets or pancakes, you can count me in.
I like this recipe because it is a real crowd pleaser and I get great compliments on it. It goes perfectly with almost anything from breakfast, a side dish a just a complete meal by itself.
Remember when cooking this omelet, keep the heat on med heat so it will cook through the potatoes and it will give it enough time for it to cook through and through. If the heat is too high then it could burn or it will be cooked on the outside but raw on the inside. As it is going, please give it a peak under the omelet an is how it is doing, and make adjustments to the heat.
God did not make you live on bread alone. I know, I know that we are sometimes on a diet but that can sometimes be a bit boring. So I like to eat something brave like something I can set my teeth into.
So here we have it, a crustless quiche that is satisfying and good for you, not only this but it tastes really great. Go ahead and try it out for yourself and find out how awesome this recipe is, do not forget to get that extra piece before it is all gone. And, you do not have to feel guilty for this quiche is low-calorie.
Let me know how you made out with this recipe and did you add anything else to it.
Let's start with 5 or 6 large farm eggs, I only use free-range eggs because for me they are the best. Here I am using white cheddar cheese for the white looks better on the dish but you really can use any type of cheese you want to make you happy.
Chop up the spinach roughly for we do not want it to be too chewy but broken down enough to make it delicate to the taste mixed with the eggs. As for the parsley, I like to chop it finer so it can spread more evenly around the dish.
As for cheese, I like cheddar cheese it is my favorite choice. Here I am using white cheddar for it will make your dish look better as per presentation. Now, you can really use any type of cheese that you would like but I do not recommend any soft type for it can make your quiche very soggy.
In the end, combine everything together but make sure that you mix everything evenly so in that way every bite will have full flavor. When beating the eggs and to get them to be fluffy, make sure that you beat them until they appear light and airy.
Well, here it is the awesome perfect crustless spinach quiche. Try it your way and see how many different ingredients you could add to it. Let me know how yours turned out.
For many years I saw my family and friends make corn on the cob and cook them until they were hard as a rock. So after a while, I kept doing the same thing but I did try some made by other people and they were perfect. So off I went in search to find a way that was foolproof, and easy to cook without all the fuss.
So one day I was at a farm, the type of farm where you can go into the fields and harvest things that you want and need. When I came back from the fields, there was a large pot of corn just sitting there with no heat going at all but the cooking pot was very hot and steaming.
I was told that the water was brought up to a boil and then the corn was added and closed with the lid to keep in the heat. So in 10 mins, the corn was ready to eat. I was very doubtful but it turned out to be the sweetest most tender corn I ever ate. So to this day, I have prepared my corn in this way and I never looked back.
Set a timer to ten minutes because if you let your corn overcook the kernels will become tough and do not add any salt to the water for that also helps the corn become hard. The goal is juicy, crunchy kernels, not mushy dry ones. Works every time.
Remember to get the right corn, people corn on the cob, not field corn used in order to feed farm animals. After removing the leaves and silk, cut off the ends and break or cut them into two pieces. We do this so the heat from the water can penetrate the cob better and thus cook faster without full boiling in a shorter time.
Bring up the water with a full boil then add all the corn. Put the lid back on and wait for it to show you a slow light boil, it is not necessary to reach a full rolling boil again. Then turn off the heat and let it sit for ten minutes but halfway through give it a quick stir and put the old back on quickly in order not to have heat loss.
Now if you decided not to cut the corn in half then leave it in the pot for about twelve minutes, an extra two minutes.
Transfer the corn to a large bowl and drain out the excess water, I like to use a metal bowl because it holds the heat better. Now go ahead and add your topping, as for me I like just plain salt a butter. Just add the topping, wait a minute for the butter to melt and toss, toss, and toss.
Please let me know how yours turned out and tell if it is not 100 % perfect, just tender, and sweet.
This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries is out of this world.
This can be served with Dinner or Lunch, but be rest assured that it can go on the side of any dish. Try making a lot and use it for a party or get-together, they will love you for it.
When I made this dish, the only problem I had was that it disappeared real fast and "puff" it was gone, so please make some extra. This will also hold in the fridge for a day or so and it will still be fresh and awesome.
Please let us know how yours turned out and if you added anything else to it.
1/4 cup - Red onion 1/4 to 1/2 cup - Carrot 1 lg. - Red apple 1/4 cup - Fresh parsley 1/4 cup - Dried sweet cranberries 1/3 cup - Low-fat Yogurt 1/4 cup - Low-fat Mayo 2 tablespoon - Lemon juice 1/2 teaspoon - Sugar
Salt and pepper to taste. Options; 1/4 cup - Raisins Add 1/4 - Walnuts
What could be better than fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry.
Neat trick, just use your peeler to cut smooth perfect slices of the carrot. In this way, it will actually taste better, it will always be tender and sweet.
The size of the broccoli flower should be "bite-size", but that will depend on you on how big or small you want it.
Remember to save the stock and bits to make homemade veggie stock. I usually store all the leftover veggies parts in a plastic bag in the freezer.
Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if I am in the mood, I add some raisins or walnuts or both.
Is your belly protruding out just a little and you cannot understand why? Well, mostly it could be a system that has some gas built up or "yes" a bit of backlog. Either way, this salad clean and bring up your system right up to par and reduce your belly.
Well here go again with an awesome salad that is just what we need from time to time. This salad may not look like it has much but do not let it fool you. This salad comes with a punch when it comes to giving you a lift when you need it and will give you a cleansing feeling in your body, as it starts to work.
It has just the right combination of nutrients,
vitamins, and roughage to get the job done in one meal. Immediately you should feel and get
a pick-me-up feeling of well being in a
short while for this salad has that effect on people.
Do not think that this salad was taken from the internet, yes there is some like this but
and yes a big "but", there is a difference with it. I have actually experimented with this salad
with many different ingredients over and
over again tell it was perfect. I used my Girlfriend, myself, and friends to try it as a meal and report
back to me. The result was awesome on taste and they all said that they found
themselves full of energy and all got a
great feeling of calm in their body after eating it.
So here it is all ready for you and tested through
and through. Please let me know how it worked for you.
Now what do the experts say "why" this
works.
World’s Healthiest Foods Sector reports that
cruciferous vegetables (such as broccoli, kale, cauliflower, cabbage,
watercress, and mustard greens) are said to be detoxifying because they provide
support for the immune system, inflammatory system, hormonal system,
detoxification system, and antioxidant system
These vegetables contain a wide variety of
vitamins and minerals as well as phytonutrients. For example, one such group of
phytonutrients found in cruciferous vegetables are called glucosinolates. Glucosinolates
are thought to have anti-cancer properties in a variety of research studies.
World’s healthiest Foods also suggest consuming 3 servings of cruciferous
vegetables each week for maximum benefit.
Caution
Remember that if you feel and/or see anything out of the norm with your body, you should always seek out some medical doctor's advice.
Add all the carrots first to the food processor for because of being harder it will not over chop the broccoli if there were together.
When the carrots are not cooked and are raw will be low on the GI scale so have as much as you want without the worry.
I would add the broccoli here in two parts because adding to much will over chop it on the bottom of the processor and have big chunks of it on top and it could turn out not even.
I used only the pulse setting in order to have more control of the chopping process.
Add as much as you want of the lemon for this juice pulls all the flavor together and helps digest the broccoli in your system .
If you do add more it will not hurt the salad but it could make it to acidity for some. So taste it as you add a little at a time to be on the safe side.
Now here comes the mayo and I had to add this because it really makes this dish a nice creamy sauce, but if you are counting calories then just reduce the amount or admit it all together. By not adding it, it will not affect the detoxing factor of the salad. It is just for a more rich taste that is added to this.
Go ahead and add all the fresh parsley that your heart fancy for it can never have enough for you know it's nature's perfect food and it does wonders for you.
Well, here it is, another garlic soup. Why this type of soup, well the garlic is really good in helping you to fight off colds and flu. It actually makes your immunity system more energized and that makes you more resilient to illnesses.
Now, please remember that this recipe will not prevent you from getting sick and everyone should use some precautions when it comes to contaminations. If you feel anything that is not normal with your health, then you would seek out a Doctor.
In this recipe I use "Quinoa", it's a cross between brown rice and oatmeal. It's fluffy, creamy, and somewhat nutty, all rolled into one. It is super rich in fiber, minerals, antioxidants, and has nine essential amino acids. I can strongly say that Quinoa is one of the top ten healthiest and most nutritious foods found on the planet.
Just try a couple bowls of this soup and see just what effect it will have on you, rest assured that this soup is low in calories and fats.
Hope this brings you into greater health and good life.
Let's start with simple ingredients, things that can easily be found in the grocery stores. As for the quinoa, I found that in the Bio or rice section in the store. Always remember that the best healthy recipes start with fresh produce that is easily available.
In this soup, I like to use sweet onions, for I like this sweetness of flavor it gives off. Now if you prefer you can use white or green onions and yes even leeks. As for the parsley, I chop it finer because it blends better in the soup.
After adding the garlic please reduce the heat to low and keep an eye on the garlic for if you overcook it then you will lose all its nutritional value. We just want the garlic to blend into the dish and release its flavor and resilient properties.
Add about have of the water halfway into the cooking process for in this way we can bring down the heat from a hot fry to a boil in order again not to overcook the garlic.
Now bring it up to a boil, cover it and let it go for about 20 to 25 minutes or until the quinoa is cooked. Please enjoy your good health.
Bite-Back Garlic And Cabbage Diet Soup - Lose The Weight
What better combination can you have than garlic and cabbage to help you lose the weigh. But, not only to lose the pounds but this soup helps to fight off colds and flu.
I call this soup a Bite-Back soup because when you eat it you will feel and taste the intensity of the garlic. After having bowel or two of this awesome fat fighter you will get a feeling of warmth all over your body and a sense of well being.
Eat as much as you want for about 3 days with a sensible Breakfast. Again remember that the more you eat the more weight you will lose. If you go beyond the three days then I would recommend that you have some sort of protein like chicken breast or lean meat but no pork.
I hope you will enjoy this recipe and bring you and keep you and your family healthy.
Let's start with fresh cabbage that will shed away those pounds, along with the garlic that will fight off those nasty colds and flu. And to give your body that extra power and nutrition just like Popeye, spinach so you can " fight to the finish ".
Awwwthe garlic, its the thing that gives you the power to fight off almost anything including vampires. In the video, I am using a whole bulb and you could use more but remember it could be two strong and give you stomach problems.
It is important not to over fry or overcook the garlic for it will lose its fighting qualities. After lightly frying the onions and garlic with the olive oil, you should add some water to slow down the frying process.
Use frozen or packed spinach whichever you prefer, it will turn out tasty and good. Add enough water to your soup and the level depends on you. Do you want a more of a watery soup our thicker, it's up to you for everyone is different.
Eat as much as you want for about 3 days with a sensible Breakfast. Again remember that the more you eat the more weight you lose.
Well, because of all the diet foods and diet plans that I have created and it had a huge impact on many lives. A lot of people have lost their weight and fat because they followed the recipes and diet plans to a thing of perfection.
I get a lot of questions about breakfast for there is so much going on as per variety that some get confused about what to eat so they can stay on the plan.
So I will be bringing up some recipes for a breakfast plan to give everyone some good choices that are healthy, nutritious, low in fat, and calories.
Now here it is my "Parsley Omelet" low in fat and calories, simple to make and really fast. I hope you enjoy this recipe and please let me know how you made it or you had it your way.
What could be better then the nutritious recipe upbove for Breakfast. The ingredients are few and very simple to combine together. But, rest ashored that this onelet is awesome tasting and under 300 calories.
By adding a little bit of milk, it will make your omelet more fluffy and lighter. You can use really any kind of milk. Here I am using whole milk for I find that with this type I get more consistency in the cooking.
It is important to beat the eggs really thoroughly until you see air bubbles in the mixture. It is the mixing of the eggs and the milk to get enough air into the eggs and to breakdown the fats. Rule of thumb beat it approximately about a hundred times or more.
Do not overcook the green onions and the parsley for we want them crispy and not mushy. I like to use cooking oil here because it gives a nice round flavor to the greens. Add the cooked greens to the egg mixture only on the last minute for again I do not want a mushy mess. Remember that if the pan is not hot enough then the omelet will not turn out right and it could give you trouble turning it.
After you add the eggs into the hot pan, I would ask you to count to ten without touching the mixture. By waiting it will give it enough time to let the eggs cook without sticking to the pan. Then start by pulling a little of the omelet from the corners and tilting the pan in order to let the eggs fill into the empty slots. Now you will get a more consistent and even cooked omelet.
Please do not overcook the omelet, remember that even when you remove it from the pan it will still continue to cook for a couple of minutes. You can flip it over to a half or into a double flip, it's your omelet, so make it your way.
