3 Healthy Cooking Recipes

Here recipes is a list of 3 healthy cooking recipes. Tasty recipes on egg, bacon pie,cream, basil,ham,cheese and tomato. These are mostly egg recipes but very healthy recipes with good taste. In next posts I will give you some great indian curry recipes,spicy recipes, very tasty recipes.

Egg And Bacon Pie cooking recipes

Serves 6-8
2 teaspoons olive oil250g packet rindless streaky bacon rashers2 large sheets frozen ready-rolled shortcrust pastry (Pampas brand), thawed12 eggsSalt and ground black pepper, to taste1 egg, extra, lightly whiskedMixed leaf salad, to serve1. Preheat the oven to 200°C. Place a baking tray in the oven to preheat. Lightly grease a 21 cm (base measurement) pie dish.
2. Heat the oil in a large frying pan over a medium heat. Add half the bacon and cook for 2-3 minutes each side, or until slightly crisp. Transfer to a plate lined with paper towel. Repeat with the remaining bacon. Set aside for 10 minutes to cool.
3. Line the pie dish with 1 sheet of pastry and trim the edges. Lay half the bacon over the base of the pie. Crack an egg into a small cup and carefully pour over the bacon. Repeat with the remaining eggs. Sprinkle with salt and pepper. Carefully lay the remaining bacon over the eggs. Sprinkle with pepper.
4. Brush the edges of the pastry in the dish with the whisked egg. Place the second sheet of pastry over the pie to cover the filling and trim the excess pastry. Pinch the edges together to seal. Lightly brush the top of the pie with a little more whisked egg. Place the pie on the preheated tray and bake for 15 minutes. Reduce the oven temperature to 180°C and bake for a further 20-25 minutes, or until the pastry is golden brown. Serve warm or at room temperature with a mixed leaf salad.

Pasta With Eggs, Cream & Basil cooking recipe

Serves 6
500g dried fettuccine or pappadelle30g (1 1/2 tablespoons) butter300m1 carton pouring cream3 eggs, lightly whisked70g (1 cup) finely shredded parmesan1/3 cup finely shredded basilSalt and ground black pepper, to tasteExtra shredded parmesan and basil, to serve1. Cook the pasta in a large saucepan of salted boiling water, following the packet directions, until al dente. Drain and reserve 60m1 (1/4 cup) of the cooking liquid.
2. Meanwhile, melt the butter in a large frying pan over a medium heat. Add the cream and bring to a gentle boil. Boil, uncovered, for 2-3 minutes, or until it thickens slightly. Remove from the heat.
3. Return the pasta and the reserved cooking liquid to the saucepan. Add the whisked egg, cream mixture and parmesan. Cook, tossing, over a low heat for 1 minute, or until well combined and the sauce coats the pasta. Remove from the heat and toss through the basil. Season with salt and pepper.
4. Divide the pasta among serving bowls. Top with the extra parmesan and basil, then serve immediately.

Ham, Cheese & Tomato Omelete recipe

Serves 1
2 eggs1 tablespoon milkSalt and ground black pepper, to taste10g (2 teaspoons) butter 50g leg ham, chopped1/2 small ripe tomato, chopped25g (1/4 cup) grated Swiss or colby cheese
1. Use a fork to whisk the eggs, milk, salt and pepper in a small bowl. Melt the butter in a small(20cm top measurement) non-stick frying pan over a medium-high heat until the butter foams.2. Add the egg mixture to the pan and reduce the heat to medium. As the outside of the omelette starts to cook, use a fork to draw the egg mixture to the centre, allowing the uncooked egg to slip to the outer edge of the pan. Continue to cook for a further 30 seconds, or until golden brown underneath and still a little soft on top.
3. Sprinkle the omelette with the ham, tomato and cheese. Remove from the heat and carefully use an egglifter to fold one side of the omelette over the other to enclose the filling, Carefully slide onto a plate and serve immediately.
Variations:• Salmon and Spinach OmeleteOmit the ham, tomato and cheese. Top with 1/3 cup baby spinach leaves, a 105g can red salmon, drained, skin removed, and flaked, and 3 teaspoons chopped fresh dill
• Herb and Cheese OmeleteOmit the ham, tomato and cheese. Sprinkle with 1 1/2 tablespoons chopped parsley and 25g(1/4 cup) cheddar.

valentines day chicken mashroom recipe

Chicken Breasts Baked on Mushroom Caps
Recipe from: Joy of Cooking
by Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker
Cookbook Heaven at Recipelink.com

For the most attractive presentation, use the caps of portobello, shiitake, or large button mushrooms.

Servings: 4 to 6

• 6 bone-in or boneless chicken breast halves (with skin)

• 1 teaspoon dried thyme

• Salt and ground black pepper to taste

• 6 large portobello mushrooms or 12 to 18 large shiitake or button mushrooms, wiped clean Or cut into 1/4-inch-thick slices (enough smaller mushrooms to cover the bottom of the pan)

• 2 tablespoon minced garlic

• Salt and ground black pepper to taste

• 2 cups dry white wine

• Olive oil

• Sauce:

• Enough water or Chicken Stock to measure 1 cup

• 1/2 to 1 cup heavy cream (optional)

• 2 tablespoons minced fresh parsley (optional)

1. Position a rack in the center of the oven. Preheat the oven to 400 degrees F.

2. Rinse, pat dry, and trim any excess fat from chicken. Season with thyme, and salt and ground black pepper to taste.

3. Lightly oil a 13 x 9-inch baking pan or shallow baking dish just large enough to hold the chicken pieces in a single layer. Remove the stems from mushrooms. Arrange the mushrooms, gill side down and overlapping if necessary, in the pan. Sprinkle with garlic and Salt and ground black pepper to taste.

4. Pour white wine over the mushrooms.

5. Lay the chicken breasts skin side up on top of the mushrooms. Brush lightly with olive oil.

6. Bake, uncovered, until the chicken skin turns golden brown, about 20 minutes. Check to see that there is some liquid in the pan; if not, add more wine. Baste the chicken with pan juices and turn the pieces over. Bake until the chicken is firm and fully cooked, 10 to 20 minutes more. Using a slotted spoon, remove the chicken and mushrooms to a platter, arranging the chicken skin side up on the mushrooms. Pour the pan juices into a small saucepan and skim the fat off the top with a spoon.

7. For a low-fat sauce, add enough water or Chicken Stock to measure 1 cup. For a more luxurious sauce, add 1/2 to 1 cup heavy cream.

8. Boil the sauce over high heat until reduced to a syrupy consistency. Taste and adjust the seasonings. Spoon some of the sauce over the chicken and pass the rest separately. If you wish, sprinkle the chicken with minced fresh parsley.

Spicy chicken salad recipe with white bean

Spicy Chicken and White Bean Salad [From Diana Rattray]
Chili powder and cumin help flavor the dressing for this spicy chicken salad. Serve this salad with a garnish of sour cream and shredded cheese, or jalapeno rings and chopped cilantro.
INGREDIENTS:

* 2 cups diced cooked chicken
* 1 can (15 ounces) great northern beans, rinsed and drained
* 1/4 cup finely chopped red bell pepper
* 1/4 cup thinly sliced green onions
* 1/2 cup sliced black olives
* 1 tablespoon lime juice
* 1 medium avocado
* Salad greens
* Sour cream, optional
* Cheddar cheese, optional
* Pickled Jalapeno pepper rings, optional
* Finely chopped cilantro
* ---
* Dressing:
* 1/3 cup cider vinegar or red wine vinegar
* 1/2 teaspoon dried leaf oregano
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1 scant teaspoon salt
* 2 teaspoons sugar or honey
* Dash cayenne, or to taste
* 1 clove garlic, finely minced
* 2/3 cup extra virgin olive oil

PREPARATION:
In a large bowl, combine the chicken, beans, onion, bell pepper, and sliced olives; toss with lime juice. Refrigerate.

Combine dressing ingredients in a screw-top jar or container with lid; shake to blend well.Refrigerate for at least 1 hour before serving time.

To serve, pour about half of the dressing over the chicken and bean mixture; toss to coat. Arrange greens on serving plates and top with sliced avocado and a generous amount of the chicken and bean mixture. Garnish, if desired, with sour cream, shredded cheese, and a few jalapeno pepper rings. Sprinkle with chopped cilantro.
Pass the remaining dressing at the table.
Serves 4 to 6.