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Tag Archives: healthy

SPRING WEATHER – WINTER RECIPES

29 Saturday Apr 2017

Posted by Ceri Wilkin in Beef, Recipes, Vegetables

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beef, flooding, healthy, hearty, heavy rainfall, Pasta, pomegranate, potatoes, rice, spring, vegan, vegetarian, warming

It’s spring in Arkansas, which means we have encountered almost every kind of weather over the past week, and experienced deeply fluctuating temperatures – enabling us to go from gloves and coat on our morning walk, to sitting outside in a tank top, sweating by mid-afternoon.

With the current heavy rainfall – causing flooding all over the area, and cooler temperatures, augmented by gloomy, grey skies – it seems appropriate to return to hearty, warming, winter dishes.

water in our basement with the heavy rainfall we are experiencing

RIGATONI WITH BEEF AND POMEGRANATE RAGU

2 tablespoons olive oil

1 pound ground beef

2 ribs celery, chopped

2 shallots, chopped

3 cloves garlic, minced

1/4 cup tomato paste

4 teaspoons finely chopped fresh rosemary

1 3/4 cups beef stock

1 cup pomegranate juice

cooked pasta for serving

1/2 cup plain yogurt for serving

In a large pot, heat 2 tablespoons of oil over medium-high. Add the beef, season with salt and pepper. Cook, stirring often, until browned, about 5 minutes. Add the celery, shallots and garlic, season.

Cook, stirring often, until vegetables soften, about 5 minutes. Stir in the tomato paste and rosemary and cook, stirring often, until fragrant, about 3 minutes.

Stir in the stock and pomegranate juice. Simmer the ragu over medium-low, stirring often, until the liquid is thickened, about 25 to 30 minutes, season.

Divide the pasta among bowls, top with the ragu and yogurt.

Enjoy!

CREAMY CHICKPEA CURRY

1 tablespoon coconut oil

1 onion, diced

1 tablespoon fresh minced ginger

4 cloves garlic, minced

2 tablespoons curry powder

1/4 teaspoon red pepper flakes

2 1/2 cups vegetable broth

2 tablespoons tamari

2 tablespoons pure maple syrup

2 tablespoons tomato paste

3/4 pound potatoes, cut into pieces

1 carrot, diced

4 cups cauliflower florets

1 (15-ounce) can chickpeas

1 cup coconut milk

1/4 cup chopped fresh cilantro, plus more for garnish

1/2 cup frozen peas

salt and freshly ground black pepper to taste

Melt coconut oil in a pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, tamari, maple syrup and tomato paste and stir.

Add potatoes and carrot, cover pot and bring to a boil. Immediately reduce the heat to a simmer.

Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk and cilantro. Stir gently to incorporate. Return to simmer and cook just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.

Remove from heat and season with salt and pepper. Serve with rice and garnish with cilantro.

Enjoy!

 

 

QUICK WEEKNIGHT DINNER

27 Thursday Apr 2017

Posted by Ceri Wilkin in Fish, Recipes

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easy, family, healthy, one dish, quick, weeknight

I took my daughter, a friend of hers and my youngest son to a movie on a quiet Tuesday afternoon – which ended up being an unexpectedly luxurious experience. The theatre had recently been renovated, and outfitted with super-sized reclining seats – and even more enchanting – we were the only ones in there.

Once the movie ended, we roused ourselves from the depths of comfort, moved our chairs to their upright positions, discarded drink cups and most of the enormous bag of popcorn I had somehow purchased, and returned home after dropping my daughters friend off. Thankfully the dish I planned to make for dinner, Roasted Salmon and Fennel with Pistachio Gremolata didn’t take very long to prepare, and was ready to eat by the time my husband emerged from his meditation practice. We poured a glass of rose` wine, made a simple green salad and our family gathered around the table on the back porch for dinner.

ROASTED SALMON AND FENNEL WITH PISTACHIO GREMOLATA

2 medium fennel bulbs, cored and sliced into wedges

1/2 red onion, sliced into wedges

3 tablespoons olive oil

salt and freshly ground black pepper

4 salmon fillets

1/2 cup fresh parsley, chopped

1/2 cup salted, shelled pistachios, chopped

1 tablespoon finely grated lemon zest

1 tablespoon minced garlic

Heat oven to 400F.

Line a large rimmed sheet pan with foil. On the pan, toss the fennel and onion with the olive oil and a big pinch each of salt and pepper. Spread the vegetables evenly and roast until tender and browned at the edges, 15 to 20 minutes. Place the salmon fillets amongst the vegetables, spaced evenly apart, and season with salt and pepper. Roast until salmon is just cooked through, 10 to 15 minutes.

Meanwhile, to make the gremolata (unfortunately not pictured) place the parsley, pistachios, lemon zest and garlic into a food processor and pulse until coarsely chopped. Serve the salmon and vegetables topped with the gremolata.

Enjoy!

Recipe adapted from Fine Cooking, October/November 2015

www.finecooking.com/

EASTER HAM LEFTOVERS

25 Tuesday Apr 2017

Posted by Ceri Wilkin in Eggs, Recipes

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busy, Easter, easy, family, healthy, mushrooms, quinoa, simple, wholesome

Ever since returning from our Spring Break trip to Horseshoe Canyon Ranch in March – we have been on the go, with what has felt like, barely a moment to spare.

A few days after horse riding, rock climbing, zip lining and eating LOTS of amazing food, my husband and I left for Washington DC – as president of the Arkansas Hospitality Association he had a conference to attend and meetings planned with our state senator and congressmen.

Following four days in the Capitol, it was home to parent-teacher conferences, birthday parties (both kid and adult – necessitating gift buying and appetizer making), happy hours, a Shrimp boil, and getting organized for family photos (which was no small feat and more time consuming than I would have ever imagined – spray tan, facial, teeth whitening, hair appointment and professional make-up, while ensuring the parts of the house to be permanently captured on film were clean and tidy), as well as attending to all the regular activities, daily tasks and volunteer endeavors for our family of five.

Then, after organizing a pizza donation, a wedding anniversary, a dinner party to celebrate 25 years in business, and readying our home for an evening with a group of incredible chefs, followed closely by 3 family friends from New Zealand coming to visit for a couple of nights on their 6-week road trip across the States – it was wonderful to enjoy a quiet, relaxing Easter with our family – and to have left overs for a simple, wholesome meal the next day.

CRUSTLESS HAM AND GREENS QUICHE

1 1/2 cups cooked quinoa

1 onion, diced

1 cup chopped mushrooms

3 cups diced ham

2 cups gruyere cheese

3 cups mixed kale, spinach and swiss chard, finely chopped

1/2 teaspoon herbs de provence

4 cloves garlic, minced

4 tablespoons sour cream

8 eggs

2 tablespoons Dijon mustard

2 tablespoons olive oil

parmesan cheese

Heat oven to 350F.

Put the quinoa in a mixing bowl, add eggs, cheese, sour cream, herbs de provence, garlic and Dijon mustard. Mix in the greens and ham.

Heat olive oil in a large frying pan, saute onions until they start to caramelize, add mushrooms and saute for a few minutes.

Add onion mixture to egg mixture, stir to combine. Pour into a well greased dish, bake for 25 to 30 minutes, or until set.

Top with shredded parmesan. Allow to cool for 5 minutes before cutting to serve.

Enjoy!

Recipe adapted from The Dining Guide, April 2014

www.nwaonline.com/dining/

BEAUTIFUL BEETS

01 Wednesday Mar 2017

Posted by Ceri Wilkin in Appetizers, Recipes, Salad

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beetroot, best, delicious, easy, entertaining, healthy, quick

I adore this vibrantly hued vegetable, called beetroot where I’m from. Whether pureed into a dip, roasted to rich perfection in the oven, pickled, raw or arranged atop a salad,  they are rich in valuable nutrients and fiber and contribute to lowering blood pressure, boosting stamina, fighting inflammation and detoxification.

BEET LENTIL DIP

beet and lentil dip

6 ounces cooked beets, peeled and chopped

1/2 cup cooked lentils

1/2 cup chopped walnuts

1 tablespoon prepared horseradish

2 tablespoons plain yogurt

1 tablespoon chopped fresh dill

1 green onion, chopped

salt and freshly ground black pepper to taste

2 tablespoons olive oil

Place beets, lentils, walnuts, horseradish, yogurt, dill and green onion in food processor. Pulse until well blended. Season with salt and pepper and mix in olive oil. Taste and adjust seasoning if desired.

Enjoy!

Recipe adapted from Health Magazine, January/February 2017

www.health.com/

BEET, BLUE CHEESE AND ALMOND SALAD

beet blue cheese and almond salad

7 beets, roasted, peeled and chopped

1 garlic clove, minced

3 tablespoons olive oil

2 tablespoons lemon juice

salt and freshly ground black pepper

salad greens

8 ounces blue cheese

2 ounces marcona almonds

1 tablespoon chopped fresh parsley

For dressing: mix garlic, olive oil and lemon juice, and season with salt and pepper. Toss beets with dressing.

Divide salad greens among individual bowls, top with beets, blue cheese and almonds. Drizzle extra dressing over top and sprinkle with parsley.

Enjoy!

Recipe adapted from Better Homes and Gardens, August 2012

www.bhg.com/

 

 

THREE DAYS OF DIPS – DAY ONE – VARIETIES OF VEGETABLE

30 Monday Jan 2017

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

Dips, easy, entertaining, food processor, friends, healthy, quick, spreads, vegetable

ROASTED EGGPLANT DIP

roasted eggplant dip

Slice a shallot and soak in red wine vinegar for 30 minutes.

Drizzle 3 eggplant with olive oil, sprinkle with salt and roast on a baking sheet, in a 350F oven for 15 to 20 minutes or until soft.

Remove and let cool. Cut in half, scrape out flesh and discard skin. Puree flesh with 1 can white beans, shallot and vinegar it marinated in. Add 1/2 tablespoon ground cumin, 1/2 teaspoon pink peppercorns and season with salt.

Scrape into serving dish, drizzle with red wine vinegar and sprinkle with pink peppercorns.

Enjoy!

Recipe adapted from Garden and Gun, June/July 2015

gardenandgun.com/

LEMON HUMMUS

lemon hummus

4 garlic cloves, minced

1/2 teaspoon paprika

2 (15-ounce) cans garbanzo beans, drained

2/3 cup fresh lemon juice

1/2 cup tahini

5 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Add all ingredients to food processor, blend until smooth. Season with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, December 2002

www.bonappetit.com/

SMOKY SQUASH DIP

smoky squash dip

2 tablespoons olive oil

1 teaspoon garlic, minced

1/2 cup toasted almonds

1/2 cup freshly squeezed lemon juice

1 teaspoon ground cumin

1 teaspoon smoky paprika

cilantro to taste

salt and freshly ground black pepper to taste

2 yellow squash, chopped

Add olive oil to food processor, then add garlic, almonds, lemon juice, smoky paprika, cilantro and salt and pepper, pulverizing well before adding squash. Process until smooth and creamy.

Enjoy!

Recipe adapted from Arkansas Living, June 2014

arkansaslivingmagazine.com/

PUMPKIN WAFFLES

11 Wednesday Jan 2017

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

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easy, healthy, Max, morning, quick, school, school music program

Before the Christmas Holidays, my son and his class presented a beautifully organized and orchestrated Patriotic music program. The morning of the performance, I heated the waffle iron, mixed up a bowl of batter and cooked piping hot Pumpkin Waffles before the kids left for school.

Max walking up to the microphone for his speaking part

Max walking up to the microphone for his speaking part

celebrating after the show

celebrating after the show

PUMPKIN WAFFLES

pumpkin waffles

1 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1 pinch salt

2 eggs

1/4 cup brown sugar

1 cup pumpkin puree

1 2/3 cups milk

4 tablespoons butter

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl.

In a second bowl, add eggs, sugar, pumpkin, milk and butter, beat well.

Gently fold in the flour mixture.

Cook in a waffle iron.

Enjoy!

 

PRIMAVERA QUICHE

09 Monday Jan 2017

Posted by Ceri Wilkin in Eggs, Recipes

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easy, healthy, Vegetables, yard eggs

The combination of our back yard eggs and lots of fresh vegetables made this flavorful quiche a wonderful and delicious way to start the new year.

PRIMAVERA QUICHE

primavera quiche

2 tablespoons olive oil

1/2 fennel bulb, diced

1 leek, diced

1/2 onion diced

2 carrots, peeled and diced

1 bunch asparagus, trimmed and sliced into 1/2 inch pieces

salt and freshly ground black pepper

1 cup green peas

3 garlic cloves, minced

1 (9-inch) deep dish pie crust

1 cup half-and-half

4 eggs

6 ounces herb cream cheese (such as Boursin), softened

1 cup grated parmesan cheese

1 ounce fresh basil, slivered

Heat oven to 375F.

Heat olive oil in a large saute pan over medium high heat. Add fennel, leek, onion, and carrots and cook 4 minutes, stirring. Add asparagus, and season with salt and pepper, cook 2 minutes. Add peas and garlic, cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.

Whisk together half-and-half, eggs, 1/2 cup parmesan and cream cheese until smooth. Pour over vegetables. Sprinkle remaining parmesan on top.

Bake for 30 to 35 minutes until the top is puffed and browned. Let cool 10 minutes, slice into wedges and serve with basil.

Recipe adapted from Relish Magazine

relish.com/

CHICKEN TIKKA MASALA

02 Monday Jan 2017

Posted by Ceri Wilkin in Chicken, Recipes

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coconut milk, curry powder, easy, flavorful, garam masala, healthy, slow cooker

Comfort food to warm the long, dark evenings.

CHICKEN TIKKA MASALA

chicken tikka masala

1 tablespoon olive oil

1 onion, chopped

1 tablespoon fresh ginger, minced

6 garlic cloves, minced

2 tablespoons tomato paste

2 (14.5-ounce) cans diced tomatoes

1/3 cup water

3 tablespoons flour

1 tablespoon garam masala

1 1/2 teaspoons paprika

1 teaspoon curry powder

1 teaspoon salt

1/2 teaspoon ground red pepper

4 skinless, boneless chicken thighs, cut into 1-inch dice

1 cup coconut milk

3 tablespoons fresh cilantro, chopped

rice and plain yogurt to serve

Heat oil in a skillet over medium-high heat. Add onion, ginger, and garlic to pan, cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes, bring to a simmer, and cook for 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt and pepper to pan, stir well. Bring to a boil, cook 1 minute. Place diced chicken thighs in a slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW for 7 hours or until chicken is tender and sauce has thickened. Turn slow cooker to HIGH, uncover and add coconut milk, stirring to combine. Cook, uncovered for 15 minutes. Stir in cilantro. Serve over rice if desired and top each serving with yogurt.

Enjoy!

Recipe adapted from Cooking Light, January/February 2016

www.cookinglight.com/

 

HOUSE SALAD WITH COTTAGE CHEESE DRESSING and RICOTTA STUFFED SHELLS

15 Thursday Dec 2016

Posted by Ceri Wilkin in cheese, Recipes

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bacon, cottage cheese, delicious, dinner, easy, family, fresh, friends, healthy, Pasta, Salad

After being gone for a week over Thanksgiving, I discovered an abundance of cottage cheese in the refrigerator, extremely close to expiring.

Not wanting to waste one of my husbands favorite breakfast foods, I sought recipes that would incorporate as much of the fresh cheese curds as possible.

HOUSE SALAD WITH COTTAGE CHEESE DRESSING

house salad with cottage cheese dressing

1 (10-ounce) package fresh spinach

1 head iceberg lettuce

8 ounces fresh mushrooms, sliced

1/2 pound bacon, crisped and chopped

Cottage Cheese Dressing (see below)

Chop the lettuce into bite-size pieces. Toss the greens with the mushrooms, bacon and dressing.

COTTAGE CHEESE DRESSING

1/4 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

2 tablespoons finely chopped green onion

1/3 cup cider vinegar

1 cup vegetable oil

1/2 pint large-curd cottage cheese

Combine all ingredients in the bowl of a food processor, pulse to blend.

Enjoy!

Recipe adapted from The Junior League Celebration Cookbook, 2000

RICOTTA STUFFED SHELLS

ricotta stuffed shells

1 (12-ounce) package jumbo pasta shells

2 eggs, lightly beaten

1 (15-ounce) container ricotta cheese

1 (16-ounce) container cottage cheese

4 cups shredded cheddar cheese

2 cups grated parmesan cheese

1 tablespoon dried Italian seasoning

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 (28-ounce) jar pasta sauce

1 (8-oounce) package fresh mushrooms, diced

Heat oven to 350F.

Bring a large saucepan of salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente, drain.

In a large bowl, combine the eggs, ricotta, cottage cheese, 2 cups of the cheddar cheese, 1 cup of the parmesan cheese, Italian seasoning, salt and pepper, stirring until well combined. Spoon the ricotta mixture into the pasta shells. Place in a 13-by-9-inch baking dish.

In a medium bowl, combine the pasta sauce, mushrooms, and the remaining 1 cup parmesan cheese pour over the stuffed shells. Top with remaining 2 cups cheddar cheese. Bake for 50 to 60 minutes or until edges are bubbly.

Enjoy!

Recipe adapted from Six Sisters’ Stuff

www.sixsistersstuff.com/

OVEN ROASTED VEGETABLES WITH SPICY WHITE DIP

13 Tuesday Dec 2016

Posted by Ceri Wilkin in Appetizers, Recipes

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birthday dinner, delicious, easy, fresh, healthy

We were invited to a friends house for a delicious birthday celebration, to which I offered to bring an appetizer. We arrived to discover that the recipient of the dinner wasn’t feeling well and had remained home.

She had insisted we continue the evening without her, so we celebrated her beautiful life with wonderful home cooked dishes and numerous toasts before wrapping in blankets and retiring to the warmth of the outdoor fire and sending her husband home with a plate for her to enjoy once she was feeling better.

OVEN ROASTED VEGETABLES WITH SPICY WHITE DIP

oven roasted vegetables with spicy white dip

1 cup olive oil

6 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme leaves, finely chopped

freshly ground black pepper and salt

2 zucchini, trimmed and quartered lengthwise

2 yellow squash, trimmed and quartered lengthwise

8 ounces green beans, trimmed

8 ounces asparagus, trimmed

1 red bell pepper, stem and seeds removed, sliced lengthwise

Heat oven to 375F. In a small bowl, combine oil, garlic, rosemary and thyme, season to taste with pepper and salt. Combine all vegetables in a large bowl and add olive oil mixture. Stir to coat vegetables evenly. Place vegetables on a rimmed baking pan, roast for 15 to 20 minutes or until tender. Serve warm or at room temperature with Spicy White Dip.

SPICY WHITE DIP

1 1/2 cups sour cream

2/3 cup mayonnaise

1/2 cup chopped green onions

3 tablespoons plus 1 teaspoon capers, drained

4 teaspoons fresh tarragon, coarsely chopped

2 teaspoons fresh dill, coarsely chopped

2 teaspoons fresh thyme leaves

2 teaspoons sugar

1 teaspoon garlic salt

1 1/2 teaspoons freshly ground black pepper

In the bowl of a food processor, combine all ingredients and pulse for 1 minute. Serve with Oven Roasted Vegetables.

Enjoy!

Recipe adapted from Celebrations From the Heart, Sister Schubert Barnes & Betty Sims, 2014

www.sisterschuberts.com/buy-now/gift-items/celebrations-from-the-heart

 

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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