healthy recipes Archives - Delights Of Culinaria

Greek Salad

August 21, 2014 · by Delightsofculinaria · Leave a Comment

This is light and healthy Greek salad recipe.Greek Salad is a crisp, light, healthy summer salad. Torn Romaine lettuce is topped with juicy tomatoes, crisp cucumbers, kalamata olives, red onion, peppers and crumbled or diced feta cheese then tossed with light and tangy lemon olive dressing.This Greek salad is refreshing and perfect for summer.

Ingredients:

1-2 romaine hearts sliced or torn

1-2 tomatoes sliced into thin wedges

1/2 english cucumber sliced in semicircles

1/2 red onion thinly sliced

kalamata/black olives

pepperoncini and/or green bell pepper sliced

Crumbled or diced feta cheese

Fresh parsley minced (optional)

Dressing:

2 tablespoons lemon juice

1 tablespoon white balsamic vinegar*

1 teaspoon salt or to taste (I used pink himalayan)

1 teaspoon sugar

fresh ground black pepper

1/2 teaspoon dry parsley

1 large clove garlic or 2 small

1/3 cup olive oil (high quality recommended)

*You can sub in white or red wine vinegar

Directions for dressing:

In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.

Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.

Greek Salad

Ingredients

1-2 romaine hearts sliced or torn
1-2 tomatoes sliced into thin wedges
1/2 english cucumber sliced in semicircles
1/2 red onion thinly sliced
kalamata/black olives
pepperoncini and/or green bell pepper sliced
Crumbled or diced feta cheese
Fresh parsley minced (optional)
Dressing:
2 tablespoons lemon juice
1 tablespoon white balsamic vinegar*
1 teaspoon salt or to taste (I used pink himalayan)
1 teaspoon sugar
fresh ground black pepper
1/2 teaspoon dry parsley
1 large clove garlic or 2 small
1/3 cup olive oil (high quality recommended)
*You can sub in white or red wine vinegar

Instructions

In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.
Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.

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Filed Under: Salad · Tagged: best salad recipe, clean eating, cucumbers, dinner, easy homemade salad dressing, feta cheese, greek salad, greek salad dressing, greek salad recipe, healthy recipes, healthy salad, healthy salad dressing, lemon dressing, light dressing, light salad, olives, recipes, Salad, simple salad, summer, summer recipes, summer salad, tomatoes

Flatbread Pizza

August 15, 2014 · by Delightsofculinaria · 3 Comments

This Flatbread pizza recipe is a quick and easy meal to make especially when your day seem to be very hectic to spend a lot of time in the kitchen.You can choose from variety of breads, sauces, and toppings.You can also make your flatbread pizza from naan bread,pita bread or plain any other choice of flatbread.Wheat,white, or gluten-free type.Sauces are versatile as well,marinara,pesto,alredo, or plain olive oil garlic spread.

Ingredients for vegetable pizza as pictured above:

whole wheat naan bread

mozzarella cheese shredded

bell peppers diced

sun dried tomatoes

fresh tomatoes diced

green onions chopped

feta cheese or parmesan cheese

Spread:

1/3 cup olive oil

3-4 garlic cloves crushed

salt and black pepper

dried oregano,basil,and/or parsley (optional)

Direction:

Preheat oven to 400 degrees.

Combine spread ingredients in a small bowl. Spoon or brush it on the flat bread.

Sprinkle mozzarella cheese following with the rest of the toppings.

Bake until cheese is melted and bubbly.

Flatbread Pizza

Ingredients

Ingredients for vegetable pizza as pictured above:
whole wheat naan bread
mozzarella cheese shredded
bell peppers diced
sun dried tomatoes
fresh tomatoes diced
green onions chopped
feta cheese or parmesan cheese
Spread:
1/3 cup olive oil
3-4 garlic cloves crushed
salt and black pepper
dried oregano,basil,and/or parsley (optional)

Instructions

Preheat oven to 400 degrees.
Combine spread ingredients in a small bowl. Spoon or brush it on the flat bread.
Sprinkle mozzarella cheese following with the rest of the toppings.
Bake until cheese is melted and bubbly.

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Filed Under: Dinner, lunch, Main course, Uncategorized · Tagged: cheese, clean food, clean recipes, dinner, easy meal, easy pizza, flat bread pizza, gluten-free pizza, healthy pizza, healthy recipes, kid friendly, kid friendly recipe, kids, lunch, meat pizza, naan pizza, pita pizza, pizza, pizza recipe, quick and easy recipe, quick pizza, vegetables, vegetarian pizza, whole wheat naan pizza

Poached Egg Sandwich

May 17, 2014 · by Delightsofculinaria · Leave a Comment

This gorgeous and elegant poached egg sandwich will impress anyone.Runny silky yolk over smooth avocado spread and topped with tangy flavorful chimichurri sauce.It’s perfect for brunch and will transform your typical breakfast to fancy one.Poached eggs may sound like something very complicated to make, but actually it’s really easy with just few simple steps.

Serves 4

Ingredients:

8 eggs

1/4 cup vinegar/white wine vinegar

1 Hass avocado

4 your choice of english muffin halves,sliced baguette,bagels,etz…

salt and pepper

1 tablespoon lemon juice

2 tablespoons finely chopped cilantro

2 tablespoons finely diced yellow,green,red,orange bell pepper

2 tablespoons finely diced tomatoes(liquid removed)

1/4 cup white balsamic vinegar

2 tablespoons olive oil

1 tablespoon finely chopped italian parsley optional

1 tablespoon finely diced jalapeños/red chili pepper optional

Other optional ingredients:

Smoked salmon

Sliced turkey or chicken breasr

Sliced ham

Sliced cheese

Directions:

Chimichuri sauce-

In a small bowl combine cilantro,tomatoes,bell peppers,white balsamic vinegar,olive oil,salt and black pepper (and other optional ingredients like parsley and jalapeños).Set aside.

Toast your choice of bread.

In a bowl smash avocado with lemon juice and salt.

Fill a medium pot 1/2 way with water and bring to a boil.

Add vinegar. Turn the heat down to low and add the eggs one at a time(max 2 per pot).Cook for about 3-4 minutes shaping the egg white with spoon.Take out the eggs one by one with a slotted spoon.

Spread avocado mixture on the bread.

Place two poached eggs on top.

Add chimichurri sauce over poached eggs and serve.

Poached Egg Sandwich

Ingredients

8 eggs
1/4 cup vinegar/white wine vinegar
1 Hass avocado
4 your choice of english muffin halves,sliced baguette,bagels,etz...
salt and pepper
1 tablespoon lemon juice
2 tablespoons finely chopped cilantro
2 tablespoons finely diced yellow,green,red,orange bell pepper
2 tablespoons finely diced tomatoes(liquid removed)
1/4 cup white balsamic vinegar
2 tablespoons olive oil
1 tablespoon finely chopped italian parsley optional
1 tablespoon finely diced jalapeños/red chili pepper optional
Other optional ingredients:
Smoked salmon
Sliced turkey or chicken breasr
Sliced ham
Sliced cheese

Instructions

Chimichuri sauce-
In a small bowl combine cilantro,tomatoes,bell peppers,white balsamic vinegar,olive oil,salt and black pepper (and other optional ingredients like parsley and jalapeños).Set aside.
Toast your choice of bread.
In a bowl smash avocado with lemon juice and salt.
Fill a medium pot 1/2 way with water and bring to a boil.
Add vinegar. Turn the heat down to low and add the eggs one at a time(max 2 per pot).Cook for about 3-4 minutes shaping the egg white with spoon.Take out the eggs one by one with a slotted spoon.
Spread avocado mixture on the bread.
Place two poached eggs on top.
Add chimichurri sauce over poached eggs and serve.

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Filed Under: Breakfast · Tagged: avocado, avocado spread, breakfast sandwich, brunch, chimichurri sauce with tomatoes, cilantro, easter breakfast, egg sandwich, eggs, elegant breakfast, fancy breakfast, fancy sandwiches, healthy recipes, mothers day, olive oil, open-face poached egg sandwich, poached egg sandwich, poached eggs, simple recipes, toasted sandwich, white balsamic vinegar

Shrimp Spring Salad

April 14, 2014 · by Delightsofculinaria · 5 Comments

Spring and summer are my favorite seasons.Everything around you looks amazingly beautiful, fresh and full of life.This shrimp spring salad consists of leafy romaine lettuce, radish, sweet peas and shrimp.All the ingredients are tossed with creamy garlicky dill dressing.It’s very tasty and easy to make for any occasion.Even though the dressing is creamy, salad feels very light but filling.

Serves 2-4

Ingredients:

1 bunch romaine lettuce torn or chopped

3-4 radishes sliced

2/3 cup frozen peas (thawed)

1 lb cooked shrimp

Other optional ingredients:

avocado,chives,cherry tomatoes

Dressing:

2 heaping tablespoons mayonnaise

2 heaping spoons plain greek yoghurt or sour cream

2 tablespoons fresh finely chopped dill

2-3 crushed garlic cloves

Salt and fresh ground black pepper

Directions:

In a small bowl,whisk all dressing ingredients and set aside.

Place romaine lettuce,radis,pesa,and shrimp in mixing bowl.

Toss salad with garlic dill dressing.

Spring Salad with Shrimp

Ingredients

Ingredients:
1 bunch romaine lettuce torn or chopped
3-4 radishes sliced
2/3 cup frozen peas (thawed)
1 lb cooked shrimp
Other optional ingredients:
avocado,chives,cherry tomatoes
Dressing:
2 heaping tablespoons mayonnaise
2 heaping spoons plain greek yoghurt or sour cream
2 tablespoons fresh finely chopped dill
2-3 crushed garlic cloves
Salt and fresh ground black pepper

Instructions

Directions:
In a small bowl,whisk all dressing ingredients and set aside.
Place romaine lettuce,radis,pesa,and shrimp in mixing bowl.
Toss salad with garlic dill dressing.

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Filed Under: Salad · Tagged: avocados, creamy dill dressing, dressing, easter recipes, easter salad, food, garlic, healthy recipes, leafy salad, light salad, lunch, peas, prawns, quick recipes, radish, recipes, Russian recipes, Salad, seafood, shrimp salad, simple recipes, spring salad, tomatoes

Eggplant Sandwich

February 26, 2014 · by Delightsofculinaria · Leave a Comment

This is a gourmet toasted vegetarian eggplant sandwich with pesto,sundried tomatoes, broiled bell peppers and cheese. These sandwiches are perfect for any time of the day and are good to pack for lunch or enjoy at a picnic on a beautiful warm sunny day.

4-6 Sandwiches

Bread of choice ( I used torta bread from Costco this time)

1 Eggplant sliced 1/2 inch thick.( peel or no peel)

1 red bell pepper

1 green bell pepper

4-6 slices of cheese like Havarti,fresh mozzarella,provolone,monterey jack.

1-2 avocados sliced

pesto sauce

sundried tomatoes or fresh tomato sliced

2 eggs

1/2 cup panko crumbs

salt

oil for frying

Direction:

Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.

Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.

In a bowl whip eggs with whisk or fork.

Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.

Heat oven to 500 degrees.

Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried) on each sandwich half.

Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.

Place avocados on top of the cheese followed by eggplants,and bell peppers.

Eggplant Sandwich

Ingredients

4-6 Sandwiches
Bread of choice ( I used torta bread from Costco this time)
1 Eggplant sliced 1/2 inch thick.( peel or no peel)
1 red bell pepper
1 green bell pepper
4-6 slices of cheese Havarti,fresh mozzarella,provolone,monterey jack.
1-2 avocados sliced
pesto sauce
sundried tomatoes or fresh tomato sliced
2 eggs
1/2 cup panko crumbs
salt
oil for frying

Instructions

Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.
Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.
In a bowl whip eggs with whisk or fork.
Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.
Heat oven to 500 degrees.
Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried) on each sandwich half.
Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.
Place avocados on top of the cheese followed by eggplants,and bell peppers.

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Filed Under: lunch · Tagged: avocados, bell peppers, cheese, clean eating, easy recipes, eggplant sandwich, healthy, healthy food, healthy recipes, hot sandwich, pesto sauce, pesto spread, recipes to go, sandwiches, simple recipes, sundried tomatoes, toasted sandwich, vegetarian, vegetarian sandwich

BBQ Ranch Chicken Salad

February 18, 2014 · by Delightsofculinaria · 2 Comments

Absolutely amazing,delicious and filling BBQ ranch chicken salad. This salad got so many of my of favorite ingredients especially fresh crispy onion strings. You can refer this salad as a copycat recipe from Cheesecake Factory. I love to order this salad whenever we go there or Thai lettuce wraps substituted with grilled portable mushrooms for chicken.It’s the best! so fresh,crunchy,and healthy.

BBQ ranch dressing:

1 clove garlic crushed

3 tablespoons sour cream

3 tablespoons mayonnaise

1/2 cup buttermilk

1/2 teaspoon garlic salt

1/2 teaspoon dried and/or fresh parsley

1 tablespoon grated parmesan cheese

1 tablespoon lemon juice

2-3 tablespoons bbq sauce

salt and fresh ground pepper

Chicken:

1-2 chicken breast

salt

pepper

1/4 cup lemon juice

1/2 teaspoon paprika

1 teaspoon garlic powder

1 tablespoon worcestershire sauce

2 tablespoons bbq sauce

Onions strings:

1 sweet onion peeled and sliced thin rounds

3/4 cup corn starch

salt and pepper

oil for frying

Salad:

2 heads romaine lettuce chopped

1/4 head purple cabbage thinly sliced (optional)

1 large tomato diced

1 avocado diced

1/2 can black beans, drained

1/2 cup fresh,canned or frozen(thawed) corn

fresh cilantro chopped

Directions:

BBQ ranch: Whisk all ingredients set a side or refrigerate.

Chicken: Mix seasoning/marinade ingredients. Add it to chicken. Bake,grill or use electric grill (such as George Foreman) to cook chicken.When chicken is done let it rest for 3-5 minutes.Cut into bite size cubes.

Onions: Cover sliced onions with water and set a side for 10 minutes.Fill heavy pot or deep skillet with oil about 3/4 – 1 inch from the bottom and heat it on high heat.

Combine corn starch with salt and pepper.Drain the water from onions and separate into single rounds .Add corn starch mix to the onions and mix.

When oil is really hot,using tongs fry onions in small batches until lightly golden brown.

Salad:

Arrange salad ingredients on a salad plate or bowl.Add diced chicken.Top with onion strings and drizzle with BBQ ranch dressing.

BBQ Ranch Chicken Salad

Ingredients

BBQ ranch dressing:
1 clove garlic crushed
3 tablespoons sour cream
3 tablespoons mayonnaise
1/2 cup buttermilk
1/2 teaspoon garlic salt
1/2 teaspoon dried and/or fresh parsley
1 tablespoon grated parmesan cheese
1 tablespoon lemon juice
2-3 tablespoons bbq sauce
salt and fresh ground pepper
Chicken:
1-2 chicken breast
salt
pepper
1/4 cup lemon juice
1/2 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon worcestershire sauce
2 tablespoons bbq sauce
Onions strings:
1 sweet onion peeled and sliced thin rounds
3/4 cup corn starch
salt and pepper
oil for frying
Salad:
2 heads romaine lettuce chopped
1/4 head purple lettuce thinly sliced (optional)
1 large tomato diced
1 avocado diced
1/2 can black beans, drained
1/2 cup fresh,canned or frozen(thawed) corn
fresh cilantro chopped

Instructions

BBQ ranch: Whisk all ingredients set a side or refrigerate.
Chicken: Mix seasoning/marinade ingredients. Add it to chicken. Bake,grill or use electric grill (such as George Foreman) to cook chicken.When chicken is done let it rest for 3-5 minutes.Cut into bite size cubes.
Onions: Cover sliced onions with water and set a side for 10 minutes.Fill heavy pot or deep skillet with oil about 3/4 - 1 inch from the bottom and heat it on high heat.
Combine corn starch with salt and pepper.Drain the water from onions and separate into single rounds .Add corn starch mix to the onions and mix.
When oil is really hot,using tongs fry onions in small batches until lightly golden brown.
Salad:
Arrange salad ingredients on a salad plate or bowl.Add diced chicken.Top with onion strings and drizzle with BBQ ranch dressing.

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Filed Under: Salad, Uncategorized · Tagged: bbq chicken, bbq ranch dresiing.bbq ranch chicken salad, cheesecake factory, chicken salad, clean eating, copycat recipe, dinner salad, dressings from scratch, food, healthy recipes, lunch, mixed salad, party salad, ranch dressing, recipes, Salad, salad recipes, vegetable salad

Breakfast Egg Sandwich with Pesto

January 28, 2014 · by Delightsofculinaria · 2 Comments

Breakfast is my favorite meal of the day. I love breakfast!!! I don’t really care about other meals as much as breakfast. This is a tasty ultimate breakfast egg sandwich dressed up with flavorful pesto sauce.Mmmm… so delicious and just perfect!

Ingredients-

(As many as needed)

Bread of your choice ( I used bread tortas from costco)

Turkey,ham,or bologna slices

Havarti cheese slices

Tomato sliced

Avocado sliced

pesto sauce

Eggs

Direction-

Heat oven to 450 degrees.

Slice bread in half.

Spread a desired amount of pesto sauce on one side of the bread.

Place sliced turkey,ham, or bologna on top,followed by cheese and tomatoes.

Place both pieces of bread on to a lined baking sheet with parchment paper.

Toast for about 3-5 minutes or until the bread is well toasted and cheese is melted.

Meanwhile,fry eggs any way you prefer.You can make them sunny side up,scrambled, or simple folded omelet.

Take sandwiches from the oven.

Add avocado on top of tomatoes and place egg on top of tomatoes.

Place the top bread over eggs.

ENJOY!

Breakfast egg sandwich with pesto

Ingredients

(As many as needed)
Bread of your choice ( I used bread tortas from costco)
Turkey,ham,or bologna slices
Havarti cheese slices
Tomato sliced
Avocado sliced
pesto sauce
Eggs

Instructions

Heat oven to 450 degrees.
Slice bread in half.
Spread a desired amount of pesto sauce on one side of the bread.
Place sliced turkey,ham, or bologna on top,followed by cheese and tomatoes.
Place both pieces of bread on to a lined baking sheet with parchment paper.
Toast for about 3-5 minutes or until the bread is well toasted and cheese is melted.
Meanwhile,fry eggs any way you prefer.You can make them sunny side up,scrambled, or simple folded omelet.
Take sandwiches from the oven.
Add avocado on top of tomatoes and place egg on top of tomatoes.
Place the top bread over eggs.
ENJOY!

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Filed Under: Breakfast · Tagged: breakfast, breakfast sandwich, brunch, easy recipes, egg sandwich, food, ham, healthy recipes, home cooking, pesto, pesto sauce, recipes, sandwich, simple recipes, toasted bread, turkey

Lentil soup

October 20, 2013 · by Delightsofculinaria · 2 Comments

I love to cook lentil soup for several reasons.My family loves it,Kids love it,it’s hearty-yet healthy,filling,and most of all its tasty.This recipe is light,flavorful and delivers your body with good stuff.

Lentil soup

Ingredients

1 1/4 cup lentils(I used green)*
1 medium onion chopped
1 carrot diced
2 celery ribs diced
1 small mexican squash or zucchini diced
1/2 red pepper diced
8 0zs.tomato sauce
1/4 teaspoon smoked paprika
1/2 teaspoon cumin powder
1/2 teaspoon dry parsley
1/2 teaspoon dry basil
2 quarts water,chicken or vegetable broth.
1-2 potatoes diced(optional)
1-2 bay leaves
salt and pepper
1/4 cup chopped parsley and/or cilantro
3 tablespoons oil
*For lentils to cook faster, soak them in cold water for at least one hour.

Instructions

Heat a dutch oven or pot on medium heat.
Add onions,carrots,celery,and bell pepper.
Saute vegetables until soft and tender.
Throw in mexican squash or zucchini.
cook for a minute and add tomato sauce,salt,smoked paprika,cumin powder,dry parsley,dry basil and bay leaf.
Cook for 3-5 minutes stirring occasionally.
Add lentils.
Pour in water or broth.
Bring it to boil on high heat.
When starts to boil,reduce heat to low and continue to cook covered for about 30 minutes.
If adding the potatoes,throw them in and continue to cook for another 10-15 minutes or until the potatoes are tender.
Add in fresh chopped parsley and/or cilantro.
Enjoy!
Note-Soup will thicken as it sits.You might need to add more water or broth if you dont prefer it to be on the thicker side.

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