Resep Mixed Fajitas

These fajitas are great for both meat lovers and vegetarians. Just place all the fillings on the table and let your guests mix and match.





Preparation Time

20 minutes
Cooking Time

30 minutes
Ingredients (serves 6)

2 (about 600g) single chicken breast fillets, thinly sliced
750g beef blade steak, excess fat trimmed
2 tbs vegetable oil
125ml (1/2 cup) fresh lime juice
2 garlic cloves, crushed
1 1/2 tsp ground cumin
1 tsp dried oregano
600g orange sweet potato (kumara), peeled, cut into 1.5cm pieces
1 red capsicum, deseeded, cut into 2cm pieces
1 red onion, coarsely chopped
Olive oil spray
1 x 400g can red kidney beans, rinsed, drained
1 tbs olive oil
1 green capsicum, deseeded, cut into thin strips
1 red capsicum, extra, deseeded, cut into thin strips
1 red onion, extra, halved, thinly sliced lengthways
18 flour tortillas, to serve
Spicy Roast Tomato Salsa (see related recipe), to serve
Avocado & Corn Salad (see related recipe), to serve
1 x 250g ctn light sour cream, to serve (optional)
Drained sliced jalapeno chillies, to serve (optional)

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Method

Place the chicken and beef in separate shallow glass or ceramic dishes. Combine the vegetable oil, lime juice, garlic, cumin and oregano in a jug. Pour over the chicken and beef and turn to coat. Cover and place in fridge for 3 hours to marinate.

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place sweet potato, red capsicum and onion, in a single layer, on the lined tray. Spray with olive oil spray. Bake for 30 minutes. Transfer to a bowl. Add the beans and combine.

Meanwhile, remove chicken and beef from the fridge. Set aside at room temperature for 15 minutes. Preheat a barbecue flat plate on medium-high and a barbecue grill on high.

Drain beef and chicken, and discard the marinade. Add to the grill. Cook beef for 2-3 minutes each side for medium or until cooked to your liking. Cook chicken for 4-5 minutes each side or until cooked through. Transfer to separate plates. Cover with foil. Set aside for 5 minutes to rest. Thinly slice beef across the grain.

Combine the olive oil, green capsicum, extra red capsicum and extra onion in a large bowl. Add to the barbecue flat plate. Cook, turning occasionally, for 3-5 minutes or until tender.

Warm the tortillas following packet directions. Place the sweet potato mixture, green capsicum mixture, chicken and beef on separate platters. Serve with the tortillas, Spicy Roast Tomato Salsa, Avocado & Corn Salad (see related recipes) and, if desired, sour cream and chillies.

Notes

Allow 3 hours marinating, 15 mins standing & 5 mins resting time

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Resep Fettucine with chilli spinach

Kick back with a simple pasta dish that is delicious served straight from the stove.







Preparation Time
20 minutes
Cooking Time

10 minutes
Ingredients (serves 4)

350g fettuccine or other long, thin pasta
80ml (1/3 cup) extra virgin olive oil
4 cloves garlic, thinly sliced
1 tsp dried chilli flakes
400g can chickpeas, rinsed, drained
4 anchovy fillets, finely chopped
1kg green king prawns, peeled, cleaned with tails intact
125ml (1/2 cup) dry white wine
1 bunch English spinach, leaves picked, roughly chopped

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Method

Cook pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water.

Meanwhile, place oil, garlic and chilli in a large frying pan and cook, stirring, over medium heat for 2 minutes or until fragrant and garlic is lightly coloured. Stir in chickpeas, anchovies and 1 tsp salt, taking care as mixture will spit, then cook for 3 minutes or until chickpeas are warmed through. Add prawns and cook for 1 minute, then add wine and reserved cooking water and cook for a further 2 minutes or until almost cooked. Stir in spinach.

Add pasta to the prawn mixture and cook, tossing, for 1 minute or until well combined.

Divide pasta among shallow bowls and serve immediately.

Notes

For a variation, try scallops or calamari rings instead of prawns.

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Resep Roasted Corn Salad with Cilantro Lime Vinaigrette, Chili Oil, Sugar, Salt & Lime Juice

6-8 Servings
Ingredients

2 Tbl onion powder
Salt, to taste
Sugar, to taste
6 ears of corn, husked
6 limes, zested and juiced
2 sprigs fresh cilantro, chopped
1 red onion, small diced
1 pkg grape tomatoes, halved
4 Tbl chili powder

Directions

1. Mix together chili powder, onion powder, salt, and sugar. Brush onto corn and grill until some kernels are burnt to a char. Slice kernels off the cob.

2. Combine corn kernels with lime zest, lime juice, cilantro, red onion, and grape tomatoes in a mixing bowl. Season to taste.

© 2011 Arnold Myint

Resep Cheesy Multigrain Spaghetti Casserole

Ingredients:

2-1/2 cups water
1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
1 14.5-ounce can no-salt-added diced tomatoes
1 cup sliced celery (2 stalks)
1 cup sliced carrot (2 medium)
1 cup chopped onion (1 large)
2 cloves garlic, minced
1-1/2 teaspoons dried Italian seasoning, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 16-ounce package extra-firm tofu (fresh bean curd), drained if necessary, cubed
8 ounces dried multigrain spaghetti, broken, cooked according to package directions
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)



Instructions:

1. In a 3 1/2- or 4-quart slow cooker whisk together the water and soup. Stir in undrained tomatoes, the celery, carrot, onion, garlic, Italian seasoning, salt, and pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3-1/2 to 4 hours.

3. Gently stir in tofu cubes and spaghetti. Sprinkle each serving with cheese. Makes 6 servings.



Hints:
Nutrition Facts

Servings Per Recipe 6 servings
Calories263,
Total Fat (g)5,
Saturated Fat (g)2,
Cholesterol (mg)7,
Sodium (mg)480,
Carbohydrate (g)40,
Fiber (g)5,
Protein (g)16,
Percent Daily Values are based on a 2,000 calorie diet

Recipe provided by BHG.com

Resep Apple Pancakes

Serves 3–4. Prep and cook time: 30 minutes.









Ingredients:

1 1/2 cup whole wheat flour
1-3 tablespoons sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
2 eggs
3 tablespoons melted butter or oil
1 1/2 cups buttermilk*
1 teaspoon vanilla
Salt to taste
1 or 2 apples thinly sliced



Instructions:
· Mix the dry ingredients in one bowl.
· In a second bowl, beat the eggs, then add the vanilla, butter or oil, and buttermilk*.
· Pour the wet ingredients into the dry and stir gently to combine.
· Carefully fold the sliced apples into the batter.
· Heat a skillet or griddle over medium-high heat and, without greasing the pan, drop 1/4 cups of batter onto it.
· Let pancakes cook undisturbed until fine bubbles appear over the surface.
· Flip them and cook the second side until golden, about 1 minute.
· Do not pat them or flip a second time, as it will cause them to lose their lightness.
· Serve immediately, or keep warm in a 200°F oven until all are finished.



Hints:

If you don’t have buttermilk on hand, either use regular milk and omit the baking soda, or add a tablespoon of white vinegar or lemon juice per cup of regular milk and let sit for about 10 minutes. It will curdle slightly, but this won’t affect the taste.

Resep Apples and Granola Breakfast Crisp

Ingredients:

1 tablespoonbutter
2 mediumapples (such as Rome or Pink Lady), peeled if desired, cored, and quartered
1 tablespoonpacked brown sugar
1/2 teaspoongrated fresh ginger or 1/4 teaspoon ground ginger
Dashground cardamom or ground cinnamon
1 6-ounce containerfat-free plain Greek yogurt (such as Fage) or fat-free plain yogurt
1 teaspoonfinely shredded lemon peel
4 teaspoonshoney
1/4 cuplow-fat granola



Instructions:

In a medium skillet, heat butter over medium heat. Add apples and cook about 5 minutes or until apples are golden brown, turning occasionally. Reduce heat to medium-low. Stir in brown sugar, ginger, and cardamom. Cook and stir for 5 minutes or until apples are nearly tender. Remove skillet from heat. Cover and let stand for 10 minutes until apples are tender.

Meanwhile, combine yogurt with lemon peel. Divide cooked apples among four individual serving bowls. Top with Greek yogurt. Drizzle with honey. Sprinkle with granola.



Hints:
Nutrition facts per serving:

Servings Per Recipe 4 (1/2-cup) servings
Calories145
Total Fat (g)3
Saturated Fat (g)2
Monounsaturated Fat (g)1
Cholesterol (mg)8
Sodium (mg)56
Carbohydrate (g)26
Total Sugar (g)20
Fiber (g)2
Protein (g)5
Vitamin C (DV%)7
Calcium (DV%)6
Iron (DV%)2

*Percent Daily Values are base on a 2,000 calorie diet

Resep Applesauce Oatmeal Muffin

Ingredients:

TOPPING
1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1 tablespoon margarine or butter, melted
1/8 teaspoon ground cinnamon


MUFFINS
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 cup unsweetened applesauce
1/2 cup fat-free milk
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg white, lightly beaten



Instructions:

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For topping, combine the first four ingredients -- oats, brown sugar, butter and cinnamon -- in small bowl; mix well. Set aside.

For muffins, combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.

Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Resep Swiss Oatmeal

Ingredients:

1-1/2 cups water
3/4 cup steel-cut oats
3/4 cup fat-free milk
1 6-oz. carton plain low-fat yogurt
3 Tbsp. honey
1/4 tsp. apple pie or pumpkin pie spice
1/8 teaspoon salt
1/2 cup assorted dried fruit, such as cranberries; blueberries; snipped apples; apricots, or plums (prunes); and/or dried fruit bits
1/3 cup coarsely chopped almonds, toasted
Sliced banana (optional)



Instructions:

1. In 2-quart saucepan combine water and oats. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes (oats will not be tender). Remove from heat; transfer to mixing bowl. Cool 5 minutes. Stir in milk, yogurt, 2 tablespoons honey, apple pie spice, salt, and dried fruits. Cover; chill 12 hours or up to 3 days.

2. To serve*, heat oatmeal in saucepan over low heat 10 minutes. Stir in the remaining 1 tablespoon honey. Divide among serving bowls. Top with almonds and sliced banana. Makes 3-1/4 cups (5, 2/3-cup servings).

3. *Note: Oatmeal may be served at room temperature; let stand 15 minutes before serving.



Hints:

Nutrition Facts

Servings Per Recipe 3 1/4 cups (5 2/3-cup servings)
Calories228,
Total Fat (g)5,
Saturated Fat (g)1,
Monounsaturated Fat (g)2,
Polyunsaturated Fat (g)1,
Cholesterol (mg)3,
Sodium (mg)102,
Carbohydrate (g)38,
Total Sugar (g)20,
Fiber (g)4,
Protein (g)8,
Vitamin A (DV%)0,
Vitamin C (DV%)1,
Calcium (DV%)13,
Iron (DV%)3,
Percent Daily Values are based on a 2,000 calorie diet

Recipe provided by BHG.com.

Resep Lentil Vegetable Soup

Lentils and vegetables team up to make a deliciously filling soup.

Preparation time: 20 minutes
Cooking time: 25 minutes



Ingredients

2 carrots, sliced
1 stalk celery, diced
1 onion, chopped
3 cloves garlic, finely chopped
1/2 teaspoon ground cumin
2 tablespoons olive oil
6 cups chicken broth
1 can diced tomatoes (14oz)
1 cup red lentils
2 bay leaves
1 sprig fresh thyme
1/2 cup chopped flat-leaf parsley
Red wine vinegar to taste
Olive oil to taste
salt and pepper


Directions

In a saucepan over medium heat, soften the vegetables with the cumin in the oil. Season with salt and pepper. Add the broth, tomatoes, lentils, bay leaves and thyme. Bring to a boil, reduce the heat and simmer until the vegetables and lentils are tender, about 20 minutes. Remove the bay leaves and thyme sprigs. In a blender, purée until smooth. Add more broth if necessary. Add the parsley. Adjust the seasoning. Drizzle each serving with vinegar and oil.

Resep Mushroom Miso Soup

A light and tasty soup from Ricardo that is the perfect starter for a Japanese dinner.

Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 4

Ingredients

5 cups water
1/2 cup shiitake mushroom
2 tablespoons miso paste
3/4 pound assorted mushrooms (shiitake, oyster, enoki, king, lobster, etc.), thinly sliced
2 tablespoons olive oil
1 red bell pepper, cored and diced
300 grams soft tofu, cut into cubes
2 green onions, chopped
1 pinch Salt and pepper


Directions

In a saucepan, bring the water and dried shiitakes to a boil. Remove from the heat and steep for about 15 minutes. Add the miso paste and stir to combine. Keep warm.
In a skillet, sauté the assorted mushrooms in the oil. Add the bell pepper and continue cooking for about 2 minutes. Season with salt and pepper. Add to the miso broth, along with the remaining ingredients. Adjust the seasoning.