Healthy Food Recipes

Stew ingredients:

·         4 tbsp. margarine or butter

·         2 medium onions, sliced

·         4 medium carrots, sliced

·         2 parsnips, cut into chunks

·         1 small cauliflower, cut into florets

·         4 zucchini, sliced 6 tomatoes, skinned and coarsely chopped*

·         0.25 c. flour

·         1.25 c. milk

·         1.25 c. vegetable stock

·         1/2 tsp. thyme

·         1/2 tsp. oregano

·         1 tsp. salt

·         1/2 tsp. black pepper

Scone ingredients:

·         2/3 c. whole wheat flour

·         1 tsp. baking powder

·         1/2 tsp. salt 2 tbsp. butter or margarine

·         1/2 c. grated Cheddar cheese

·         1 tsp. dry mustard

·         about 1/2 c. milk*

How to Make:

How to Make:

1. Preheat the oven to 400°F.

2. Melt 4 tbsp. margarine or butter in a large saucepan. Add the onions, carrots, and parsnips and sauté lightly for 5 minutes. Transfer to a large casserole dish. Add the remaining vegetables.

3. Blend the flour with the milk and add to the vegetables with the vegetable stock, herbs, and salt and pepper. Mix well. Bake on the center rack of the oven for 40 minutes.

4. Meanwhile, make the scones. Place the whole wheat flour, baking powder, and salt in a medium bowl. Cut in 2 tbsp. butter or margarine to flour until the mixture resembles fine bread crumbs. Stir in half the cheese, the dry mustard, and enough milk to make a soft dough.

 5. Turn dough onto a lightly floured surface and roll to æ-inch thickness. Cut into 2-inch circles (use a cookie cutter or the rim of a small drinking glass). 

6. Remove the casserole from oven and place scones on top of the vegetables. Brush tops of scones with milk and sprinkle with the remaining cheese.

7. Return to oven for 20 minutes until scones are golden brown and vegetables are cooked.

Preparation time: 30 minutes Baking time: 1 hour Serves 6

Ingrdients :

·         1/2 c. (1 stick) butter

·         1/2 c. superfine sugar

·         1 egg, separated

·         1 c. flour

·         1/4 tsp. ground allspice

·         1/4 tsp. ground cloves

·         1/4 c. currants

·         2 tsp. grated orange peel*

·         1 tsp. grated lemon peel*

·         2 tbsp. milk sugar for sprinkling

How To Make :

·         Preheat the oven to 400°F.

·         Cream the butter and sugar together until pale and fluffy. Beat in egg yolk (save the egg white for step 4). Sift in the flour and spices and mix well. Add the currants and orange and lemon peel and enough milk to form a soft dough.

·         Turn dough onto a floured surface (such as a board or tabletop) and knead gently. Roll out to about 1/2-inch thickness. Cut into 2-inch circles (use a cookie cutter or the rim of a small drinking glass). Prick the tops with a fork.

·         Put biscuits onto two greased baking sheets. Bake for 10 minutes. Remove from oven. Brush with lightly beaten egg white, sprinkle with sugar, and return to oven. Bake for about 5 minutes longer, until the tops are golden brown. Transfer to wire racks to cool. Store in an airtight container.

Ingredients :

·         8 oz. dried green peas

·         3 c. cold water

·         2 to 3 tbsp. fresh bread crumbs

·         1 medium onion, finely chopped

·         1/4 tsp. thyme

·         1/4 tsp. rosemary salt and black pepper to taste

·         1 tbsp. melted butter flour

·         1 tbsp. butter for frying

How To Make :

·         Soak peas overnight in cold water.

·         The next morning, drain peas and rinse well. Place peas in a large saucepan and cover with 3 c. cold water.

·         Bring water to boil and cook peas for 1¥ to 2 hours, stirring regularly and adding extra water if necessary, until the peas are tender.

·         Drain and allow peas to cool. Then, in a large bowl, mix the peas with the bread crumbs, onion, herbs, salt and pepper, and melted butter to form a stiff mixture.

·         Shape mixture into cakes and dust lightly with flour. Melt 1 tbsp. of butter in a frying pan and fry the carlings until golden brown, turning once. Serve immediately. 

Preparation time: 10 minutes (plus soaking overnight) Cooking time: 2.5 to 3 hours Serves 4