Brazilian potato salad recipe

Brazilian potato salad Ingredients



4 large potatoes

1 medium onion

A handful of peas

a medium carrot

2 boiled eggs

A handful of corn (optional)

A tablespoonful vinegar

salt

pepper

Mayonnaise

Boil the carrot first with peeling.

After three minutes put in the same skillet potatoes.

Otherwise katsarolitsa add peas, corn and eggs to boil them.

After all the materials cool our mince (excluding potatoes) are the biggest cut in pieces.

Place all materials in our Salad Bowls and put the vinegar, salt, pepper and mayonnaise.

The mix all very well and put the salad in our fridge for 20 minutes.

Red Cabbage Brocoli Salad

Ingredients:
1 Cup Shredded Purple / Red Cabbage
Segments of one Orange
1 small Broccoli
¼ tsp Pepper Powder
Juice of ½ Lemon
Salt to taste
Method:
Remove seeds and the thin peel of the Orange segments. Chop Broccoli into florets and steam for 2 to 3 minutes. Let it cool. Mix all the ingredients together in a salad bowl. Chill and serve.

Hot potato, red cabbage and orange salad recipe

Ingredients

1. 400g new potatoes, scrubbed
2. 3 blood oranges or 2 medium oranges
3. 1/2 tsp white wine vinegar
4. 4 tbsp mild olive oil
5. 1 small or 1/2 medium red cabbage
6. 1 medium red onion or 1 large pink shallot, sliced into thin wedges
7. 2 white or pink chicory
8. 10g bunch fresh flatleaf parsley, leaves removed and soaked in cold water (this stops the leaves going limp in the hot salad)

Method

1. 1. Put the potatoes into a large saucepan of cold salted water and bring to the boil. Simmer for about 12-15 minutes or until tender.
2. 2. Meanwhile, finely grate 1/4 teaspoon of zest from 1 orange and set aside. Cut the peel and pith from all the oranges and segment them over a bowl to catch all the juice. Squeeze in the juice from the remaining orange membranes and set aside.
3. 3. Put the grated orange zest, 1/4 teaspoon of salt, white wine vinegar and 2 tablespoons of the reserved orange juice into a large salad bowl. Whisk in the oil a little at a time, then add the orange segments.
4. 4. Shred the cabbage into another bowl, add the red onion or shallot wedges and toss well with the remaining orange juice.
5. 5. Drain the cooked potatoes and cut into bite-size pieces. Toss with the dressing and oranges in the salad bowl. Drain the cabbage and shallot wedges and add to the salad bowl.
6. 6. Cut the chicory into bite-size pieces and add to the salad bowl. Drain and dry the parsley leaves and add to the salad. Toss well and serve while the potatoes are still hot.

Nutritional info

Per serving (based on 4): 224cals, 11.9g fat (1.7g saturated), 3.8g protein, 27.9g carbs, 11.5g sugar, 0.4g salt

Red chicory leaves filled with pink grapefruit and onion salad garnished with fresh mint

Veggie Squares

Veggie Squares

2 – 8 oz Pillsbury croissant rolls
2 – 8 oz cream cheese
3 tsp – Miracle Whip
1 – pack ranch dressing dry mix
Finely Chopped Fresh Veggies (of your choice)
Scallions
Broccoli
Grape tomatoes
Red peppers
Green peppers

Spread croissant roll dough onto a baking sheet.
Bake at 350 degrees for 12-15 minutes.
Combine cream cheese, miracle whip, and ranch dressing dry mix.
Spread the mixture over cooled croissant crust and top with veggies.
Cut into squares.

Dry Green Peas Curry

Ingredients

• 1 cup dry green  peas
• 1/2 tsp turmeric powder
• 1 small onion ,chopped
• 1/2 tsp ginger, chopped
• 2 to 3 green chillies
• salt, as needed
• 1 tomato, chopped

To Grind

• 1 1/2 cup coconut, grated
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder

To Garnish

• 1 tsp mustard seeds
• curry leaves
• 1/4 tsp cumin seeds
• 1 dry red chilli
• 2 to 3 shallots .chopped
• 1 to 2 garlics,chopped

Directions

     Soak dry green peas 6 to 8 hours or overnight. Pressure cook with all the ingredients listed above untill the peas is soft. To this add ground coconut paste. Cook for few minutes till the gravy is thick. Heat 1 tbs coconut oil in a pan, splutter mustard seeds followed by cumin seeds, red chilli, curry leaves, shallots and garlic, add this seasoning to the peas curry. Serve with Porotta, chappati, poori, porridge, puttu, appam etc...

Fresh Corn Salad Recipe

Yields: 4 to 5 servings
Prep time: 15 min

Fresh Corn Salad Recipe
Ingredients:

5 ears of sweet corn, husked and silk removed
1/2 cup small-diced red onion
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt
1/2 teaspoon coarsely ground black pepper
Chile pepper, to taste
1/2 cup chiffonade fresh basil leaves (directions follow)**

** To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."

Preparation:

Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.

In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.

In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate the salad until approximately 1/2 hour before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Makes about 4 or 5 servings. 

Polish Pancakes

Polish pancakes are easy to prepare and are delicious to eat, especially during cold seasons, it warms up your tummy in no time! Since Polish pancakes otherwise known as nalesniki, are sweet, they are recommended usually for breakfast, but they can be served in any time during the day.

Ingredients
3 eggs
3/4 c. milk
2 Tbsp. sugar
1/2 tsp. salt
6 to 8 Tbsp. flour
Method

1. Beat eggs. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard.
2. Have ready one or more heavy six in. crepe pans, lightly buttered and well heated.
3. Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled.
4. Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top. Do not turn.
5. Put them aside to cool. This may be done several hours before serving.
6. Topo then with chocolate sauce if you like.
7. This recipe makes 16 to 18 crepes and remember to enjoy them with a friend!

Apple Filling for Nalesniki
2 large tart apples
1/2 tsp. cinnamon
4 Tbsp. sugar
1 tsp. lemon juice
1/3 c. butter
1/3 c. sugar
1/3 c. bread crumbs
Method

1. Cook apples with sugar, cinnamon and lemon juice.
2. Mash apples slightly until it resembles course applesauce. Cool.
3. Fill crepes and roll up. Place on buttered baking dish and brush well with melted butter.
4. Mix sugar with bread crumbs and butter and sprinkle and distribute over top.
5. Bake in 350 degree F oven for 20 mins. Serves 4.
   
   
   
   
   
   

Avocado Salad

The avocado contains vitamins A, B and C, nutrients essential for a healthy diet. This light dish will delight you if you want to lose weight or if you are in search of a balanced diet.

Ingredients:

1 avocado, sliced long.
6 baby roasted beets
1 cup fresh pea shoots, roughly chopped

*You may substitute the fresh pea shoot with wild rocket.

For the dressing:

1 lemon juiced

2 Tbsp olive oil
1/2 tsp salt
1 fresh garlic glove

1 tsp black pepper

preparation:

Slice baby beets about 1/4 inch thick.
Slice avocados to about the same thickness.
Drizzle 1 Tbsp lemon juice on avocado.
Set beets and avocado aside.

The dressing

In small bowl, add the oil, lemon juice, salt, finely chopped garlic and pepper. Mix all well. Set it aside.

Dress the plate:

Rough chop pea shoots. Set the sprouted (leafed) ends aside.
Place the hard stalk ends on serving plates, then top up the avocado then the beet slice.

Drizzle on the homemade dressing and serve.

Potato Salad Recipe.

A delicious recipe to keep your body healthy. Enjoy…

Serving: 10

Ingredients:

• 6 medium potatoes (about 2 pounds).

• 2 stalks celery.

• 2 scallions.

• ¼ cup green bell pepper.

• 1 tablespoon onion.

• 3 tablespoons mayonnaise.

• light 1 teaspoon mustard.

• ½ teaspoon salt. ¼ teaspoon black pepper.

• ¼ teaspoon dill weed.

Preparation

1- Wash Potatoes, cut in half, and place in saucepan of cold water.

2- Cook covered over medium heat for 25-30 minutes or until tender.

3- Drain and dice potatoes when cool.

4- Add vegetables to potatoes and toss.

5- Blend together mayonnaise, mustard, salt, pepper, and dill weed.

6- Pour dressing over potato mixture and stir gently to coat evenly.

7- Chill for at least 1 hour before serving.

Nutrition Information

Calories 98

Total Fat 2 g

Saturated Fat 0 g

Cholesterol 21 mg

Sodium 212 mg

Total Fiber 2 g

Protein 2 g

Carbohydrates 18 g

Potassium 291 mg

Tips to prevent knee pain

Weight loss

Carrying as few as three-four kilos can affect the use of your knees. Proper diet and exercise can help you to shed pounds and limit the pressure on knee joints, thereby minimising any chances of knee pain.

Exercise

The knee is a joint that supports a lot of weight. To keep it working, strengthen it with weight-bearing exercises. Using a programme targeted at improving joint health can help you strengthen the muscles and ligaments that support the knee so that the knee cap doesn't shift or move during normal activities.

Stretching

Apart from being a good warm-up exercise, stretching increases the flexibility of your muscles. When muscles move better they can help support joints better. This lessens the chances of injury.

Practice ergonomics

Joint pains could partially be due to poor body mechanics. When we fail to stand or sit properly, joints are pushed out of alignment and this result in joint ache. Tendons and ligaments get stretched over time and this may cause knee pain.

Protect your knee

Avoid vigorous exercises that put a lot of pressure on the knee. This can happen in team sports like hockey or soccer. It can also happen in the workplace. Improper technique when bending or lifting can also adversely affect the health of the knee.

Know your limits

Do not exert your knee joint too much. If you feel that your knee is hurting, stop what you are doing. Choose a less strenuous exercise, especially if you are getting back to exercising after a sedentary life. See a doctor to learn how to deal with your particular pain.

Get some ankle mobility

Your ankle function has a lot to do with your knee health. A lot of people have very poor ankle mobility. If you find your ankles are limiting your ability to perform certain movements, then they are probably limiting your knees' ability to absorb and transfer force correctly.

Avoid exhausting activities

Rest and avoid strenuous activities that could aggravate the pain, especially weight bearing activities

Slowly increase your physical activity

Increase your physical activity level slowly over time for example, when you begin exercising again, walk rather than run.

Consult a doctor

If your knee has been hurting for more than a week and not getting better with rest and self care, consult a doctor immediately.