From a local source. I tested this recipe by substituting a variety of colors of cauliflower (purple, white, golden) for the broccoli. Other cruciferous vegetables such as broccolini, broccoflower, brussels sprouts, romanesco, etc. will work, too. Easy!
A starter for 6 or light meal for 4 with French/pitta bread
We had this as a delicious starter at a friends house, and I begged her for the recipe, I cant wait to try it!! I'm guessing at the amount of halloumi, but basically you want to have about four 'fingers' per person, as a starter. The dressing was marvellous! I love halloumi but have never tried making it, well, thats now going to change :D
Cinnamoned Peaches or Oranges from Morocco. For the test recipe I used one of my favorite summertime fruits: white peaches. Fresh from the garden lemon verbena garnished the fruit beautifully! From 'The Arabian Delights'. Try other seasonal fruits: watermelon/honeydew, nectarines, cara cara oranges, blood oranges, etc.
A non-alcohol and sugar-free variation on a classic coffee drink. Adapted from Torani website. Prep time does not include cooling time for coffee. I make extra morning coffee during the summer and keep it in the fridge for iced drinks. You can garnish this with whipped cream if desired, but that will change the sugars and calories.
This recipe came from my brother-in-law with a few variations from me.
Wonderful and flavorful with very few carbs. If you like your jerk chicken spicey, add more crushed red pepper flakes and cayenne pepper. Cooking time does not reflect marinating time.
From Eating Well magazine. Crispy fish doesn't have to be deep-fried to be tasty. This is a healthier version with a yummy pineapple slaw. Note: don't used crushed pineapple, it is too small for the slaw. Also, take some help from the grocery store and buy a carrot and cabbage slaw mix. Easy peasy! Our family loved this and will be making it often.
This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!
This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )
This chicken recipe is so easy, I hesitated in posting it. But I couldn't find it posted here, and it's so good, I thought I'd share it. It's my favorite way to bake chicken because it's moist and tender every time and the flavor is delicious!
This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices.