Healthy Recipes 360

Shown below is a photo of all the ingredients: starting in back and going left to right – chicken broth, fat free plain yogurt, cliantro (coriander), curry powder, turkey meat, onion, garlic clove, ginger root and Anaheim chili pepper. Start by cooking the brown rice. I like to use a rice cooker.

Next, cut up all the vegetables. Start by slicing the onion. This is a large onion so I am going to cut into quarters first.

Slice the onion into thin slices. This recipe works better with sliced onions rather than chopped onions. It makes for a better texture.

Now all the onions are sliced up…

Next, prepare the chili pepper by removing all the seeds and ribs.

Start by cutting off the end, then by slicing the pepper down the middle.

Scrape out all the seeds and ribs by hand.

Slice each of the pepper halves into long thin slices.

Arrange the slices into a bunch, then chop the pepper into small chunks.

Now the pepper is all chopped up …

Measure out the curry powder into a dish.

Measure out a cup of chicken broth …

Chop up the fresh coriander (cilantro). Fresh coriander goes bad real fast even when kept in the refrigerator, so only buy as much as you need.

Measure out the chopped coriander into a dish and set aside for now …

… Same thing for the yogurt … measure it out into a dish and set it aside for now …

Next, chop up the garlic clove and fresh ginger root. Here I am using a chopper, but you can do it just as easily with a good chef’s knife. Peel the ginger first.

Now the garlic and ginger is all chopped up ….

Cut the turkey meat into small bit sized chunks.

Now the meat is all chopped up and ready to go …

Now that the vegetables and meat have all been sliced and chopped and all the ingredients have been set aside in dishes, it’s time to cook. Start by adding the onions, chili pepper, garlic and ginger to a skillet. Add about 1/2 cup of water to the skillet. This is the fat-free way to cook it.

Cook over a medium flame stirring occasionally with a wooden spoon. Cook for about 10 minutes or so until the onions are soft and translucent.

Next, add the turkey meat …

… followed immediately by the curry powder. Keep cooking over a medium flame.

Stir everything together until the curry is evenly distributed and the meat is slighty seared. This should take about 2 minutes. Don’t overcook or burn the turkey.

Then add the chicken broth …

Cook for another 5 minutes or so. Again, don’t overcook the turkey. Cook until the sauce is of a smooth consistency.

Now turn off the flame and add the yogurt and coriander.

Stir everything together until all is thoroughly mixed. Now it is ready to serve.

Place some cooked brown rice into a bowl.

Cover with a serving of the cooked ginger turkey curry.

Shown below is a photo of the ingredients: One large yellow onion, four portobello mushrooms and six cloves of garlic.

First, chop the garlic … not too fine and definitely not minced.

Slice each mushroom into 3/4 inch slices.

Cutting crosswise, make additional 3/4 inch slices to make 3/4 inch cubes.

Then chop the onions.

Add the chopped garlic to the pan and sauté the garlic over a medium flame.

Add a tablespoon of olive oil and continue to sauté the garlic until it is soft and light brown in color.

Next, add the cubed mushrooms.

Then add the chopped onions, followed by the white wine.

Continue cooking for about 8 to 10 minutes.

Continue cooking until all the vegetables are soft and brown.

Serve immediately.

Shown below is a photo of all the ingredients. Starting in the upper right corner and moving counter-clockwise: crushed garlic, ground cumin, cayenne pepper, chili powder, onion, lime and dried pinto beans.

Start by cooking the pinto beans. Please see this post for complete instructions. After cooking the beans, use a masher to mash them while in the pot.

Chop the onions …

Place the chopped onions in a large skillet.

Measure out portions of the other ingredients and set them aside in dishes. Shown below (left to right): all the dry ingredients in the dish on the left (ground cumin, cayenne pepper, chili powder and salt), then crushed garlic in the middle dish followed by fresh squeezed lime juice in the last dish.

Sauté the chopped onions in water, gradually adding more water as necessary – about a tablespoon at a time – to keep the onions from sticking to the skillet or burning. After cooking for about 8 minutes, add the crushed garlic.

Continue to cook the vegetables for about 2 minutes more. Just infuse the flavors into the vegetables.

When the onions and garlic are cooked, add the mashed beans.

Use the masher or wooden spoon and continue to cook the vegetables and mashed beans together. After a minute or two, add the dry seasonings (ground cumin, cayenne pepper, chili powder and salt).

Continue to cook and stir the mashed beans with a masher or wooden spoon for another minute or two, then add the fresh squeezed lime juice.

Using the masher, thoroughly mix the fresh squeezed lime juice throughout the mashed beans. When everything is all mixed together, the refried beans will be done.

Fat Free Pinto Beans

Start with a medium sized cooking pot with lid. I like to cook 3 1/2 cups of dried beans at a time. Measure out the beans and spread them out on a clean, flat surface, then sort through them and discard any stones or shriveled beans.

Cover the beans with 1 to 2 inches of water. Add as much water as you want. You can’t add too much water at this step. Place the lid on the pot and set the beans in the refrigerator and allow to soak overnight.

The next day, rinse away all of the soaking water and add new water. This step will get rid of all the enzyme that causes gas because the soaking water will contain the enzyme. Add enough new water to just cover the beans.

Place the pot over a flame and bring water to a boil, then reduce to a very low flame. Allow to cook for 2 1/2 to 3 hours.

Shown below is a photo taken just after water begins to boil and just before reducing the flame. Stir occasionally, checking the water level periodically and adding more water as necessary to just cover the beans during cooking. It has been my experience that water needs to be added around the first 20 minutes after boiling.

During the last 30 to 45 minutes, there may be a tendency for the beans to stick to the pan, so be careful around this time. Stir the beans and make sure the flame is very low and that the water level covers the beans.

The beans should be fully cooked in no more than 3 hours. Once you have cooked the pinto beans, you can make them into refried beans, or you can allow to cool and place in a covered container in the refrigerator. You can also freeze some of them if you like, then place in the refrigerator after thawing.

Shown below is a shot of all the ingredients. Starting in the back row and going clockwise: onion, Tikka Masala sauce, salt, pepper and dried split peas. These are organic split peas, but you can make the recipe with conventional split peas.

Measure out the split peas and place into a pot. Rinse thoroughly. As you can see by the cloudy color of the water, you will have to rinse them about 8 to 10 times.

Pour the rinse water out through a strainer after each rinse.

Quarter the onion, then peel and chop it. Place 1/4 of the chopped onions (1/2 cup) into the pot with the split peas.

Cook the split peas and chopped onions for 1 hour. Cook them slow over a low flame. Stir occasionally to keep from sticking to the pan. If they start to stick to the pan, then lower the flame.

While the split peas are cooking, chop the cloves of garlic. Here I am using a chopper.

Add the remaining chopped onions, chopped garlic and Tikka Masala sauce to a pan. Add about 1/4 cup of water to the pan and start cooking the vegetables. Add more water if necessary to keep from burning the vegetables while they are cooking. Cook them for about 10 to 12 minutes.

Cook the vegetables until they are soft and light golden brown in color.

After the split peas have cooked for an hour, add the cooked onions plus 1/4 tsp of pepper to the soup. Add salt as needed for taste.

Cook for an additional 15 minutes to allow the flavors to blend thoroughly.

Serve hot. This is a delicious, healthy soup.

Add a cup of fresh, cooked brown rice to a bowl and mix in 1/4 tsp of curry powder and a dash of salt. This is very quick and easy. If you like curry dishes, you should like this.

Here’s how to cook brown rice in a rice cooker. Start by measuring out the amount of rice you want to cook. I will be making 3 cups in this example.

Rinse the rice thoroughly – several times – until the rinse water is clear.

Strain the rice after each rinse … I will usually rinse about 5 or 6 times.

After rinsing, add water. The cooker has marks on the sides of the cooking pot. I will add water up to the 3-cup mark.

Place the cooking pot in the cooker. Here it is just before closing the lid.

Set the cooker for cooking brown rice and push the button to start cooking. This model has a red LED indicating that the rice is cooking and a yellow LED for the rice to "keep warm". Just before the rice is done, the yellow LED will flash, indicating that it is almost finished cooking.

When the rice has finished cooking, this model will beep out loud to alert you. Open the lid and fluff the rice as soon as it is done to allow excess steam to escape. Close the lid back down to keep warm.

Fluff the rice and serve.

Shown below is a shot of all the ingredients. Left to right, then back to front starting in the back row: olive oil, bell peppers, onions, ground cumin, cilantro, flat iron steak, limes, jalapeño pepper and garlic.

First, prepare the marinade. Begin by chopping the cilantro. Chop it up real fine, including the stems.

Next, slice the jalapeño pepper, removing the seeds and ribs, then peel the cloves of garlic.

Chop them with a chopper.

Add the chopped cilantro, garlic and jalapeño pepper to a glass bowl, then add the olive oil.

Next, add fresh squeezed lime juice.

Next, add the ground cumin …

Mix everything together with a spatula. The marinade is now finished and we are ready to add the meat.

I like to use an electric knife because it is easy to slice the meat very thin. I will cut the meat into 1/4 inch slices, then cut the strips to about 1 inch wide by 3 inches to 4 inches in length. I am using Flat iron steak in this example, but you can also use skirt steak or flank steak.

Add the sliced meat to the marinade and mix it all together so that all the meat is coated with the marinade. Cover and place in the refrigerator while marinading. Marinade the meat for at least a couple of hours. For best results, marinade overnight.

Next, slice the onions. Cut them in half first, then into quarters as you would normally slice an onion.

Instead of cutting the quartered onion cross-wise as you would normally slice an onion, slice them lengthwise into 3/8 inch strips as shown in the photo below.

Slice them all up into 3/8 inch strips.

Next, slice the bell peppers. Start by removing the stem, then cut each pepper in half.

Cut them lengthwise into sections to make it easy to remove the ribs and seeds.

Then cut them all up into 3/8 inch slices (lengthwise) similar to how the onions were cut. If I am not cooking right away, I will put the sliced vegetables into a reclosable zip lock bag and put it in the refrigerator until I am ready to cook them.

After the meat has marinated, cook it on a gas grill. Use grilling tongs to turn the meat. Notice how the grills are arranged. They are stacked one on top of the other with the top one upside down over the other. The grill bars are arranged in a staggered fashion in order to close the gaps so the meat doesn’t fall through the grill onto the flames.

While the meat is cooking, place all the sliced vegetables in a large skillet. It takes about 12 to 15 minutes to cook the meat and the vegetables, so you can cook them both at the same time.

When the meat is done, place it in a serving bowl.

When the onions start to become translucent, the vegetables will be cooked. Place these in a separate serving bowl.

Serve immediately. I like to serve them with two flour tortillas, guacamole, sour cream and a little salsa. Serve with portions of cooked vegetables and meat. Optionally, serve with cooked pinto beans.

This is a very delicious and healthy meal and should be a big hit with guests.

Shown below is a shot of all the ingredients: carrots, celery and onions, garlic cloves, bay leaves, thyme, salt and pepper.

Add water to a pot, then turn on the flame to bring water to a boil. While the water is heating, chop the vegetables. I am using a food processor to speed things up.

Shown below is a shot of the pot with the water before boiling.

When the water begins to boil, add the carcass and all the turkey bones to the water. I added a little meat from the neck in this example…

Add all the vegetables, the chopped garlic and bay leaves to the water, then add the thyme, salt and pepper. Bring everything to a boil, then lower the flame to a low boil and cover and allow to cook for a couple of hours.

After a couple of hours, check the soup and see how the meat is softening on the bones. Add more water if necessary to replace any that gets boiled away. I usually have to continue cooking for another hour.

After an hour or so, check the soup again. It will be done when the meat is falling off the bones.

Turn off the heat and pull the bones out of the soup with some kitchen tongs. Place them into a strainer over a plate. Pour the strained soup back into the pot, then separate all the meat from the bones and add it to the soup. At this point you can also skim off the fat that floats to the top of the soup.

Use a soup ladle and serve hot. Store excess in 2 qt Mason jars in the refrigerator for later.