Healthy Food Recipes

Ingredient :

• 2/3 c. sugar
• 8 tbsp. unsalted butter
• 2 eggs
• 2 c. sifted all-purpose flour
• 1 tsp. vanilla extract
• 1 c. ground almonds or  pistachios (optional)  

How To Make :

• Preheat oven to 400°F.
• Lightly grease 2 cookie sheets.
• Combine sugar, butter, and eggs in  a medium-sized bowl. Add the flour gradually, beating until smooth. Add the vanilla and nuts and mix well 
• Break off small pieces of dough (about 1 tbsp. each), and form them into skinny, bonelike shapes. Place them 1 inch apart on the cookie sheets.
• Bake 10 minutes or until the cookies are lightly browned. Remove from cookie sheets with a spatula and cool on a wire rack.  

Preparation time: 20 to 25 minutes Baking time: 10 to 15 minutes Makes about 2 dozen cookies

Ingredients :

·         2 14.5-oz. cans vegetable broth*

·         9 oz. fresh or frozen tortellini

·         1/4 c. chopped fresh parsley

How To Make :

·         Bring the broth to a boil over high heat. Add the tortellini and lower heat to medium. Cook, stirring occasionally, for about 7 minutes, or until the tortellini are tender but still firm.

·         Divide the soup among 4 individual bowls. Sprinkle each serving with parsley, Parmesan cheese, and pepper. Serve hot.

Preparation time: 10 minutes Cooking time: 7 to 10 minutes Serves 4

Ingredients :                

·         6 tbsp. unsalted butter

·         3/4 c. finely chopped onion

·         1.5 c. rice, uncooked

·         4.5 c. chicken broth, heated

·         2 c. fresh peas or 1 10-oz. package

·         frozen peas, thawed

·         salt and pepper to taste

·         1 tbsp. finely chopped fresh parsley

·         1/2 c. grated Parmesan cheese 

How To Make :

·         Heat 4 tbsp. of the butter in a large saucepan over medium heat. When it is sizzling, stir in onion, reduce heat to low, and cook, stirring constantly, for 5 minutes.

·         Add rice and cook, stirring occasionally, until the rice is no longer see-through.

·         Add 1/2 c. of the broth and cook, stirring, for about 2 minutes.

·         Add peas, 2 c. of broth, salt, and pepper. Cover, raise heat to high, and bring to a boil. Reduce heat to medium and cook, stirring occasionally with a fork, until all of the broth is absorbed.

·         Add 1 c. of broth. When this is absorbed, add the last of the broth and cook until the rice and peas are tender (probably about 15 to 20 minutes).

·         Add parsley, Parmesan cheese, and the remaining butter. Mix lightly and serve immediately in soup bowls.

Preparation time: 10 minutes Cooking time: 1 hour Serves 6