Even when Gordon Ramsay is yelling at someone in his kitchen, it’s difficult not to wish you were him when he creates a scrumptious meal. You may not be a famous chef, but with a little practice and a good recipe, you could cook and eat like one. Let’s take a look at some healthy recipes from a few famous names to get you started 3.8 pob 다운로드.
Harvest-stuffed Portobello mushrooms
Chloe Coscarelli is a famous vegan chef, and her recipe is perfect as a healthy starter. This hearty meal is packed with potassium and protein. The recipe makes six servings.
- 2 tbsp olive oil, plus extra for brushing.
- 1 onion, finely chopped.
- 1 cup of cashews.
- 4 cloves of garlic, minced.
- 1 cup of cooked brown rice.
- 1 tin lentils rinsed and drained.
- 1/4 cup breadcrumbs.
- 1/2 cup vegetable broth.
- 1 tsp dried basil.
- 1 tbsp fresh thyme leaves, plus extra for garnish.
- 6 Portobello mushrooms, stems and gills removed.
- 1 tomato, sliced into thin rounds.
- Sea salt.
- Freshly ground black pepper.
How to prepare
- Preheat oven to 350 degrees.
- In a large skillet, heat 2 tbsp of oil over medium-high heat and add onions and cashews.
- Season with salt and pepper.
- Sauté until onions are soft and lightly browned.
- Add garlic and let the mixture cook a few more minutes until fragrant.
- In a large bowl, combine the onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme.
- Mix and season to taste with salt and pepper.
- Brush both sides of the mushrooms caps lightly with olive oil and place top-side-down on a lightly oiled sheet pan.
- Stuff mushrooms with about half of the lentil stuffing, then press one tomato slice on top of the filling.
- Bake for approximately 30 minutes, or until the stuffing is browned and mushrooms are cooked through.
Garnish with extra fresh thyme leaves.
Good to know
The lentil stuffing can be made up to three days in advance and stored covered in the fridge. The mushrooms can be stuffed and assembled on a baking sheet the day before. Bake and finish the stuffed mushrooms right before serving.
Pan-seared tuna with olive vinaigrette and roasted tomatoes
Todd English, host of Food Trip, created this full-flavoured dish with tuna, which is low in fat and calories. It’s a filling meal with a combination of fresh Mediterranean flavours. The recipe makes four servings.
- 1/2 cup of Kalamata olives pitted and chopped.
- 1/2 cup of extra-virgin olive oil.
- 2 tbsp fresh lemon juice.
- 2 tsp shallots, chopped.
- 2 tsp fresh rosemary, chopped.
- 2 tsp fresh flat-leaf parsley, chopped.
- 1 tsp anchovy fillets, chopped.
- 1 tsp capers drained and chopped.
- 1 tsp kosher salt, divided.
- 450 g sushi-grade tuna loin.
- 1/2 tsp freshly ground black pepper.
- 1 tbsp extra-virgin olive oil.
- 8 roasted tomatoes, halved.
How to prepare
- Stir together first 8 ingredients and 1/2 tsp of salt in a bowl until well blended.
- Sprinkle salt and pepper onto the fish.
- Cook in 1 tbsp of hot oil in a heavy sauté pan over high heat for one minute on each side (rare), or to your desired degree of doneness.
- Transfer fish to a plate, and let it stand for three minutes. Cut into four equal pieces.
- Divide roasted tomatoes among 4 individual serving plates.
- Top with fish, and drizzle with the desired amount of vinaigrette. Reserve any remaining vinaigrette for another use.
Good to know
Vinaigrette may be made up to one day ahead and chilled until ready to serve. Serve at room temperature.