Healthy Food Recipes

Ingredients :

·         4 baking potatoes, scrubbed thoroughly and peeled

·         1 small onion, peeled

·         1 egg, beaten

·         1/2 tsp. salt

·         1/4 tsp. black pepper

·         2.5 tbsp. flour

·         vegetable oil for frying

·         applesauce, powdered sugar, or sour cream and chopped parsley for topping (optional)

How To Make :

·         Shred potatoes with a grater. Use your hands to squeeze as much liquid out of potatoes as possible and place them in a large mixing bowl.

·         Grate onion into the same bowl. Add egg, salt, pepper, and flour to bowl and mix well.

·         Pour oil about 1/4-inch deep in a wide skillet. Heat over medium heat.

·         For each pancake, drop 2 or 3 tbsp. of potato mixture into hot oil. Use a spatula to flatten each one slightly. Fry latkes 4 to 5 minutes on each side, or until golden brown. Carefully remove latkes from oil and drain on paper towels.* Repeat with remaining potato mixture.

·         Serve warm. If desired, top with applesauce, powdered sugar, or sour cream and chopped parsley.

Ingredients :

·         2 tbsp. olive oil

·         1 large onion, chopped

·         1 c. red lentils, rinsed well and drained

·         6 c. water

·         1/2 tsp. cinnamon

·         1 tsp. salt

·         1/2 tsp. black pepper

·         2 tbsp. fresh parsley, chopped

How To Make :

·         Place olive oil in a large stockpot and heat over medium heat. Add onions and sauté 3 to 5 minutes, or until soft but not brown.

·         Add lentils and water and stir well. Raise heat to high and bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes to 1 hour, or until lentils are tender.

·         Remove soup from heat and let it cool slightly. Pour soup into a blender and process until smooth. (If all of the soup does not fit in the blender, you can process it in two or more batches.) Return processed soup to stockpot. Add cinnamon, salt, and pepper, stir well, and heat through. Serve hot and garnish with fresh parsley.

Ingredient :

Cake:

·         butter for greasing a pan, plus 1/2 c.

·         (1 stick) unsalted butter, melted

·         flour for dusting

·         1/2 c. sugar

·         11/4 c. semolina flour

·         1 tsp. baking powder

·         1/2 c. almonds, slivered, plus 1 to 2

·         tbsp. halved almonds

·         2/3 c. plain nonfat yogurt

Syrup:

·         1 c. water

·         2 tbsp. lemon juice

·         1 c. sugar

·         2 tsp. rose water (optional)

How To Make :

·         Preheat oven to 400°F. Use butter to grease a 9_9-inch baking pan. Dust pan with flour.

·         In a large mixing bowl, cream sugar and butter. Add semolina, baking powder, and slivered almonds. Mix well. Add yogurt and mix.

·         Spread cake batter in prepared pan. Using a sharp knife, carefully cut batter into squares or diamonds. Press half of an almond into the top of each piece.

·         Bake 30 to 40 minutes, or until cake is golden brown.

·         Combine water, lemon juice, sugar, and rose water (if using) in a saucepan and boil over medium heat for 5 minutes, or until sugar is completely dissolved. Remove from heat to cool.

·         Remove cake from oven. Pour syrup slowly over the hot cake. Allow to cool before serving.*