HARICOTS VERTS WITH DIJONNAISE - BEST PICNIC DISH

➔ Ingredients :

• 1 tablespoon minced shallot
• 1 tablespoon tarragon vinegar
• 2 small Persian or 1 English cucumber, preferably organic
• Kosher salt
• Yolk of 1 hard-boiled egg
• 1 teaspoon honey, or more to taste, warmed
• ½ teaspoon grated lemon zest, or more to taste
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon anise seeds
• 2 medium roasted garlic cloves
• Sea salt
• 1 tablespoon extra virgin olive oil
• 1 pound haricots verts (some call them French beans) or green beans
• 12 to 14 cherry tomatoes, halved
• Freshly ground black or white pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley

➔ Preparation Steps :

1. In a very small dish, combine the shallot and vinegar; set aside.

2. Finely dice the cucumbers (leave the skin on if they are organic, peel them if not). Put them in the bowl in which you plan to make the salad. Sprinkle with salt and set aside.

3. In a small bowl, mash the hard-boiled egg yolk with the back of a small fork. Add the honey, lemon zest, lemon juice, and mustard and beat well to get rid of any lumps of yolk.

4. In a heavy mortar, crush the anise seeds with the roasted garlic and a pinch of salt and grind to a smooth paste. Add to the egg yolk and lemon mixture, then add the olive oil and whisk to combine.

5. Trim the beans and steam or blanch them to the degree of tenderness you like best. Plunge them into a basin of ice water when they’re done to prevent further cooking. Drain and shake off any excess water.

6. Drain the water that has accumulated from the bowl of cucumbers. Add the cherry tomatoes and beans.

7. Drain the vinegar from the shallots into the bowl with the dressing. Mix well and add to the salad, along with the shallots. Gently toss. Taste for salt and add more if necessary. Add pepper to taste. Sprinkle on the parsley. Enjoy!

❤ Read Also :

SALVADORAN BREAKFAST PANCAKES (AKA QUESADILLAS)

SALVADORAN BREAKFAST PANCAKES (AKA QUESADILLAS)

✠ Ingredients :

• 1 cup rice flour
• 1 teaspoon baking powder
• Pinch of salt
• ½ pound (2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• ½ cup grated hard cheese such as cotija or Parmesan
• Sesame seeds for sprinkling

✠ Preparation Steps :

1. Heat the oven to 350°F. Grease 18 muffin cups.

2. Whisk together the rice flour, baking powder, and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the eggs one at a time, mixing until fully incorporated. Scrape down the sides as needed. Beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.

4. Spoon into the greased muffin tins, filling each one four-fifths of the way (this batter does not rise much). Sprinkle on sesame seeds to taste.

5. Bake until nut brown, 15 to 20 minutes. Let cool to room temperature. They taste like a cheesy pound cake; amazing with a cup of coffee in the morning.

❤ That's Not All, You May Like :

OKONOMIYAKI - YOUR BEST STREET FOOD

OKONOMIYAKI - YOUR BEST STREET FOOD

✢ Ingredients :

▸ Sauce

• ½ cup mayonnaise
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha, or to taste

▸ Pancakes

• 5 large eggs
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sea salt
• 1/3 cup all-purpose flour
• 2 cups finely shredded cabbage
• 1 bunch scallions, trimmed and chopped
• ¾ cup raw baby shrimp or chopped larger shrimp
• Canola oil for frying
• 1 to 2 tablespoons sesame seeds, toasted
• Bonito flakes (optional)

✢ Preparation Steps :

1. To make the sauce: Whisk the ingredients together and voilà, your sauce. Set aside.

2. To make the pancakes: Heat the oven to 200°F.

3. In a large bowl, whisk the eggs with the soy sauce, sesame oil, and sea salt. Gradually add the flour, whisking until incorporated. Fold in the cabbage, scallions, and shrimp.

4. Warm a couple of glugs of canola oil in a large skillet (you want a thin film of oil) over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes; I usually make them about the size of a saucer. Cook for about 3 minutes on each side, or until golden brown. Keep covered in the oven while you make the rest.

5. Scatter the sesame seeds and/or bonito flakes on top of the pancakes and serve with the dipping sauce and a cold pilsner.

❤ Don't Forget To Read :

HOW A HEALTHY SUMMER DIET CAN KEEP YOU COOLER ?

HOMEMADE GINGER ALE FLOAT

★ Ingredients :

• 6 large scoops great-quality vanilla ice cream
• ½ cup Ginger Syrup (recipe follows)
• 3 cups seltzer

★ Preparations Steps :

1. For a shake: Place the ice cream, syrup, and seltzer in a blender and blend until smooth. Pour into 2 tall glasses and grab some straws.

2. For a float: Place 3 scoops of ice cream in each of 2 tall glasses. Mix the syrup with the seltzer and then pour half into each ice-cream-filled glass. Grab the straws and 2 long spoons!

★ Ginger Syrup :

• ½ cup thinly sliced fresh ginger
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ¼ teaspoon vanilla extract

1. Combine the ginger, both sugars, and 1½ cups water in a saucepan and bring to a boil. Simmer for about 15 minutes, or until liquid is reduced to 1 cup. Remove from the heat, stir in the vanilla, and let cool; strain.

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❤ SHRIMP BURGERS WITH ROASTED GARLIC-ORANGE AIOLI

SHRIMP BURGERS WITH ROASTED GARLIC-ORANGE AIOLI

✦ Ingredients :

• 5 tablespoons extra virgin olive oil
• ¼ cup finely chopped fennel bulb, plus 2 tablespoons finely chopped fennel fronds
• ¼ cup finely chopped shallots
• ¼ cup finely chopped red bell pepper
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon grated orange zest
• 1½ pounds shrimp, peeled, deveined, and finely chopped (by hand)
• Kosher salt and freshly ground black pepper
• 1 to 2 tablespoons Roasted Garlic–Orange Aioli (recipe follows)
• 4 hamburger or other buns (brioche is nice), toasted

✦ Preparations Steps :

1. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the chopped fennel bulb and shallots and cook until they start to caramelize, about 8 minutes. Add the red pepper and cook for about 3 minutes; you want the pepper to soften but retain some texture. Remove from the heat and mix in the fennel fronds, chives, and orange zest.

2. In a large bowl, combine the shrimp with the sautéed vegetable mixture and salt and pepper to taste. Fold in enough aioli, a teaspoon at a time, just to bind the burgers. Form into 4 patties and refrigerate until ready to cook.

3. Heat the remaining 3 tablespoons olive oil in a large frying pan (cast iron works well) over medium-high heat. Fry the patties until golden and cooked through, about 4 minutes on each side.

4. Spread aioli on both sides of the toasted buns, and assemble the burgers, using your favorite accompaniments, such as big leaves of buttercrunch lettuce.

✦ Roasted Garlic-Orange Aioli :

• 1 head of garlic
• ½ cup plus 1 tablespoon extra virgin olive oil
• 2 large egg yolks, at room temperature
• ½ cup grapeseed or vegetable oil
• Kosher salt
• 2 tablespoons fresh orange juice
• 1 teaspoon finely grated orange zest
• Freshly ground black pepper

✦ Preparation Steps (Roasted Garlic-Orange Aioli) :

1. Heat the oven to 400°F. Peel away the outer skin of the garlic head and cut off the top ¼ to ½ inch to expose the individual cloves. Drizzle 1 tablespoon of the olive oil over the garlic, wrap it in foil, and roast for 30 to 35 minutes, until the cloves are soft when pressed. Let cool.

2. Squeeze the garlic cloves from their skin. Mash 3 cloves and set aside, reserving the rest for another use.

3. In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining ½ cup olive oil, then the grapeseed oil—begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt, then the orange juice a little at a time (you may not need the full amount). Whisk in the orange zest and the roasted garlic paste. Season with salt and pepper.

❤ Don't Forget To Read :

TIPS FOR HALTHY EATING IN SUMMER

Grilled Vegetable Sandwiches

✔ Summer is my favorite season. I love the warm weather, the beach, the long hours of daylight, and the abundance of fresh produce available at farmers’ markets. This is the ideal quickie weeknight summer dinner. 

What really makes a sandwich is the bread it’s made on good bread is worth seeking out. For this sandwich, I like to use a crusty, whole wheat or multigrain rustic-style loaf, which you can find in any good bakery or Trader Joe’s.

How To Make PESTO MAYONNAISE ↷ 

• 1 cup fresh basil leaves
• 1 garlic clove
• 2 tablespoons grated Parmesan cheese
• Freshly ground black pepper
• ¼ cup light mayonnaise (I prefer Hellmann’s Light)

Ingredients :

• 1 medium eggplant, cut lengthwise into ¼-inch-thick
• slabs
• 2 medium zucchini, sliced lengthwise ¼ inch thin
• Olive oil spray or mister
• 2 tablespoons balsamic vinegar
• ¼ teaspoon dried oregano
• ¼ teaspoon kosher salt
• Freshly ground black pepper
• 8 (1-ounce) slices bread from a multigrain round
• country loaf
• 1 large tomato, thinly sliced

➥ For the pesto mayonnaise : 

In a food processor, combine the basil, garlic, Parmesan, and black pepper to taste and pulse until smooth. Add the mayonnaise and pulse a few times. 

➥ For the sandwiches :

Preheat a grill to medium (or preheat a grill pan over medium heat). Spray the sliced vegetables generously with olive oil and drizzle on the balsamic vinegar. Season with the oregano, salt, and black pepper to taste. 

Grill the vegetables until lightly browned and tender, 5 to 6 minutes on each side.

Toast the bread on the grill for about 1 minute per side. Spread the pesto mayonnaise on the bread.

Divide the grilled vegetables among 4 of the bread slices, layer the sliced tomatoes on the vegetables, and then top with the remaining 4 slices of bread.

Nutritionals Informations  ↷

• CALORIES: 260
• FAT: 9 g
• SATURATED FAT: 2 g
• CHOLESTEROL: 9 mg
• CARBOHYDRATE: 39 g
• FIBER: 7 g
• PROTEIN: 8 g
• SUGARS: 9 g
• SODIUM: 424 mg

How a Healthy Summer Diet Can Keep You Cooler ?

► Sick of sweating through your clothes in 100 degree weather, unable to resist the intense heat? Is your hair frizzy from the humidity and your face and body getting riddled with pimples? 

Are you constantly trying to stay cool, but just don't know the RIGHT way to do it ? Read on for some unexpected, simple and helpful Ideas !

Read Also : Tips for Halthy Eating in Summer

✪ Follow a Healthy Diet that includes whole grain products, plenty of fresh vegetables and fruits, and lean sources of protein. Eating foods high in Vitamin C but low in saturated fats and carbohydrates might keep your skin looking younger longer. 

✪ Summer Heat can leave your body overheated and dehydrated; however, several meals and snacks can help to reduce your core temperature and keep you hydrated during hot summer months. Summer is the best time to increase your fruit and vegetable intake with fresh produce from local farmer’s markets and grocery stores. 

✪ Fresh Fruit, Vegetables and lean protein options provide essential nutrients that fuel and cool your body throughout the summer.

✪ Keeping Liquids with you at all times is an easy way to prevent dehy-dration. Keep bottles of water and juices on hand for activities one participates in on hot days. 

↪ That's Not All, This is a list of Some vegetables and fruits that contains a lot of water !

©RecipeHealthyFood.com

Tips for Halthy Eating in Summer

✔ Some Ideas :

✎ In the summer, we find it often easier to feed us healthy and balanced. On the one hand this may be because on days with high temperatures, our body gives us very visible sign that he needs, namely water, stomach-friendly foods.

✎ Second, the summer also brings a variety of vegetables and fruits with itself, which can have a positive effect on our health. Many different berries about, such as strawberries, blackberries and raspberries are very good eaten as Sweet dessert, are delicious and also happen to be healthy. 

✔ Grilling in Summer :

✎ Grilling is a very popular activity on warm days in the summer. There are many variations to convert grilling a healthy meal. With homemade vegetable sticks, vegetable dips and sauces healthy balanced diet can easily succeed.

✎ It is particularly important to pay attention in the summer on the food. Your diet should be low in fat and balanced. For sumptuous meals strike quickly on the stomach and slow down circulation in addition.

Also Read : Healthy Eating in Autumn

 ✔ In summer, eat more fruits and less meat :

✎ For an active day the body needs energy. The supply of carbohydrates from pasta, bread, rice, cereals and potatoes. Even fruits and vegetables are rich in carbohydrates and provide the body also with vitamins, minerals and phytochemicals. 

✎ Phytonutrients, which have received little attention for a long time, protect against environmental toxins and sunbeams. Also the cholesterol and blood sugar levels benefited from these substances. 

✎ So it's worth, the day to grab every now and again in the fruit basket. Ideally, in the summer of five servings of fruits and vegetables a day to eat is.

  

Salad Corn with vegetables

 ➤Ingredients :

• 300 g corn salad
• 3 smaller beetroot
• 3 small celery heads
• 4 tablespoons cider vinegar
• 2 tablespoons walnut oil
• 4 tbsp sunflower oil
• 2 tablespoons sour cream
• chopped 6 tablespoons walnut kernels roughly
• salt
• pepper from the grinder

 ➤Preparation Steps :

1 - Wash lettuce thoroughly clean and drain well.

2 - Celery and beetroot 30 min. Even damp, allow to cool slightly, peel and cut into uniform, thin slices.

3 - A touch of vinegar and oil dressing, season with salt and pepper and pour 2/3 on the still tepid vegetables. Approximately 30 min.

4 - Plate fan-shaped, alternately with beetroot and celery occupy. pull corn salad with the remaining dressing and put on the vegetables. Sprinkle with walnuts and serve dabbed with sour cream.

 

Time Of Preparation : 1h 20min  

Level : Easy