Wednesday, July 21, 2010

Feed your face recipes pt 1

I thought it would be interesting to post some recipes you can use to help your skin and keep your tummy happy.

Mango Chili Chutney
  • 2 tablespoons canola oil
  • 1 teaspoon black or yellow mustard seeds, (black seeds are stronger)
  • 2 cups cubed ripe mango, (1/2-inch cubes) or fresh pineapple
  • 1/2 cup golden raisins
  • 6-8 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
  • 1/4 cup firmly packed dark brown sugar
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped fresh cilantro
1. Heat oil in a skillet over medium heat. Add mustard seeds, cover and cook until seeds have stopped popping, about 20-30 seconds. Add mango or pineapple, raisins and chiles to taste. Reduce heat to medium and cook uncovered stirring occasionally until the raisins are plump and the fruit lightly browned, 5-8 minutes.

2. Add sugar and cook stirring until it dissolves, about 2 minutes. Add water and salt. Cook uncovered stirring occasionally until the sauce is syrupy thick, 10-15 minutes. Stir in cilantro and serve warm.

Spiced Spanish Almonds
1/4 c light brown sugar
2 tsp ground cumin
1 tsp hot paprika
1 tsp dried thyme
1 tsp kosher salt
1/4 tsp cayenne pepper
1 large egg white
1 tbsp water
1 lbs or 3 cups raw almonds

1. Preheat oven to 275F. Coat a large rimmed baking sheet with cooking spray.

2. Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl. Whisk egg white and water until foamy in a medium bowl. Add almonds and stir to coat. Pour through a sieve to drain off excess egg white. Transfer the almonds in the bowl with spices; stir well to coat. Spread evenly on the prepared baking sheet.

3. Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 200F and bake until the almonds are dry and golden, about 30 minutes more. Let cool before serving.

Baked Mac and Cheese
3 tbsp plain dry bread crumbs
1 tsp extra virgin olive oil
1/4 tsp paprika
1 10 or 16 oz package of frozen spinach
1 3/4 c low-fat milk, divided
3 tbsp all purpose flour
2 c shredded extra sharp Cheddar cheese
1 c low-fat cottage cheese
1/8 tsp ground nutmeg
1/4 tsp salt
Freshly ground pepper, to taste
8 oz or 2 c whole wheat elbow macaroni, or penne

1. Put a large pot of water on to boil. Preheat oven to 450F and coat an 8" (2 quart) baking dish with cooking spray.

2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine mesh strainer and press out excess moisture.

3. Heat 1 1/2 cups of milk in a large heavy saucepan over medium heat until steaming. Whisk the remaining 1/4 cup of milk and flour in a small bowl until smooth. Add to the hot milk and cook whisking constantly, until the sauce simmers and thickens, 2-3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.

4. Cook pasta for 4 minutes, or until not quite tender. Drain and add to the cheese sauce; mix well. Spread half of the pasta mixture in the prepared baking dish; spoon the spinach on top. Top with the remaining pasta; sprinkle with bread crumb mixture.

5. Bake the casserole until bubbly and golden, about 25-30 minutes.

These recipes can be found as part of the Feed Your Face article.

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