Healthy Food Recipes

Ingredient:

1.    2 tsp. vegetable oil 1/2 c. vermicelli noodles, uncooked

2.    and broken into small pieces

3.    1/2 c. finely chopped onion

4.    3 tbsp. tomato purée

5.    21/2 15-oz. cans (about 5 c.) beef or

6.    vegetable broth

7.    1/2 c. grated Monterey Jack cheese or white cheddar cheese

 

 

How To Make:

 

1.      Heat oil in a skillet over medium heat. Add noodles, fry until light brown, then remove.

2.      In the same oil, sauté onion until soft. Add tomato purée and cook for 2 to 3 minutes, stirring constantly.

3.      Combine noodles, broth, and purée in a large pan and simmer until noodles are tender (6 to 8 minutes). Add salt and pepper to taste.

4.      Sprinkle with cheese and serve.

 

Cooking time: 25 to 30 minutes Serves 4

Ingredient:

1.    2 3-oz. cakes or tablets of Mexican chocolate*

2.    6 c. milk

 

How To Make:

 

1.      Combine all ingredients in a saucepan and cook over low heat. Stir constantly until chocolate has melted and mixture is blended.

2.      With a molinillo or eggbeater, beat chocolate to a froth just before serving.

 

Cooking time: 15 minutes Serves 4

 

 

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