Healthy Food Recipes

Ingredients :

·         2 tbsp. vegetable oil 1_1/2 lb. beef chuck, cut into 1_1/2-in.  chunks

·         10 c. water

·         1/2 small carrot, finely chopped

·         tops of 2 stalks celery, finely chopped

·         1 medium onion, peeled and  chopped

·         1/2 lb. beef bones (optional)

·         1 bay leaf

·         1 to 2 tsp. salt

·         1/4 tsp. pepper

·         1 tbsp. fresh chopped parsley or

·     chives 1/2 tsp. nutmeg

How To Make :

·         Heat oil in a large kettle. Cook beef chunks in oil over medium heat until brown on all sides.

·         Add water and heat to boiling. Skim foam from water. Stir in carrot, celery tops, onion, beef bones (if desired), bay leaf, salt, and pepper.

·         Cover, reduce heat to low, and simmer for 3 hours. (Do not boil.)

·         Remove meat and bones from broth. Save the meat. Carefully pour broth through sieve with another large pan underneath to catch liquid. Skim fat from broth.

·         Use broth and beef right away or place beef and broth in separate containers, cover, and refrigerate up to 24 hours.

·         Serve broth hot, sprinkled with parsley or chives, and nutmeg. Also delicious served with potato dumplings.

Preparation time: 25 to 35 minutes Cooking time: 3 hours 15 minutes Serves 6

Ingredients :

·         4 c. water

·         1/2 lemon, sliced

·         1 medium onion, peeled and sliced

·         2 bay leaves

·         1 tbsp. shredded carrot

·         1 tsp. salt

·         6 peppercorns

·         2 lbs. 1-in.-thick fillets of cod, walleye, or any firm whitefish mustard sauce (recipe follows)

How To Make :

·         Place water, lemon, onion, bay leaves, carrot, salt, and peppercorns in a wide skillet and bring to a boil over high heat.

·         Add fish, placing fillets in a single layer, and reduce heat to low. Simmer, covered, for 10 minutes, or until fish flakes. Save the cooking liquid to use in the mustard sauce.

·         Place fish on warm platter. Cover with foil to keep warm. Serve with mustard sauce.

Mustard Sauce:

Ingredients :

·         2 tbsp. butter, margarine, or vegetable oil

·         2 tbsp. all-purpose flour

·         1 c. cooking liquid from fish

·         3 tbsp. Dijon-style mustard dash of salt

·         1 tsp. sugar

·         1 to 2 tbsp. half-and-half or fat-free half-and-half

How To Make :

·         In a medium saucepan, melt butter over low heat. Sprinkle in flour a little at a time, stirring well after each addition.

·         Stir in liquid from fish a little at a time. Add mustard, salt, and sugar and stir well.

·         Remove from heat and stir in 1 tbsp. half-and-half. Sauce should be creamy and easy to pour. If too thick, stir in another tbsp. of half-and-half.

Ingredients :

·        1_3/4 c. all-purpose flour 1.

·         1/2 tsp. salt  

·         2 eggs, beaten

·         1/2 to 3/4 c. warm water  

How To Make :

·         Sift flour and ¥ tsp. salt together into a medium bowl. Make a

·         hollow in the center of flour and add eggs and ø c. warm water.

·         Slowly stir the flour into the liquid.

·         Stir in remaining water, little by little, until mixture has the consistency of cookie dough. Beat vigorously with wooden spoon until small bubbles form.

·         Fill a large saucepan half full of water and add ¥ tsp. salt. Bring to a boil. Scoop up small pieces of dough with a wet teaspoon and drop into water. Cook only enough spaetzle at a time to fill the pan without touching.

·         Boil, uncovered, for 6 to 8 minutes, or until tender. Remove from water with slotted spoon.

·         When all of spaetzle is done, rinse with cold water and drain well.

·         Just before serving, place spaetzle in medium saucepan with the butter. Cook, stirring constantly, over low heat until butter is melted.

Preparation time: 20 minutes Cooking time: 30 minutes Serves 4 to 6