Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics PHotos

Monday, 14 March 2016

Quiche Recipe Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics Photos

Quiche Recipe Biography
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The basics of a quiche are simple and delicious: a pastry crust, a rich egg custard, and add-ins like roasted, sautéed, or steamed vegetables, cooked meat, cheeses, and fresh herbs. Just choose your cheese, herbs, and vegetables or meats.
Yields one 9-inch quiche; serves 6 to 8
Make the dough
I like to start the dough in a stand mixer rather than a food processor because it combines ingredients well while letting me keep an eye on the dough to prevent overmixing, which can toughen the crust.
In a stand mixer fitted with the paddle attachment, combine 4-1/2 oz. (1 cup) unbleached all purpose flour, 2 tsp. granulated sugar, and 1/2 tsp. kosher salt. Add 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)
In a small bowl, whisk 1 large egg yolk and 2 Tbs. cold whole or 2% milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.
Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.
With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour. (The dough may be refrigerated for up to 4 days or frozen for up to 1 month. If storing for more than 1 day, wrap it in another layer of plastic. If frozen, thaw overnight in the refrigerator before using.)
Shape and blind bake the crust
With this buttery dough comes a trade off: It tastes amazing and flakes beautifully, but it can shrink. To limit shrinkage, shape the dough so the edge extends above the dish, and fill it high with beans before blind baking. Because the crust is not docked, the beans need to stay in place throughout blind baking to keep it from puffing up.
On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.
If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.
Refrigerate for at least 1 hour to allow the dough to relax before baking. (The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, let the crust stand at room temperature for 30 minutes before baking.)
Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.
Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.
Make the custard
This custard is made with milk, cream, and egg yolks (not whole eggs), so even after baking, it’s soft and supple.
In a medium bowl or large liquid measure, whisk together 8 large egg yolks, 1 cup heavy cream, 1 cup whole milk, 1/4 tsp. freshly grated nutmeg, 1/2 tsp. kosher salt, 1/4 tsp. freshly ground black pepper, and up to 1/4 cup total of your choice of herbs (see options below).

Quiche Recipe Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics Photos

http://www.journeytothegoal.com/wp-content/uploads/2012/06/Shrimp.jpg Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics Photos

Seafood Recipes Biography
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Scrub the mussels and pull out the beards. Discard any broken or open mussels. Rinse well and refrigerate. Peel and devein the prawns leaving the tails intact. Place the prawns in a bowl, cover and refrigerate. Put the stock in a heavy saucepan and bring to a boil. Reduce the heat to a simmer and cover. Heat the oil in a large saucepan over medium heat. Add the chopped onion, garlic and celery and cook for 2-3 minutes. Add 2 tablespoons of lukewarm water cover and cook for 5 minutes more or until the onions have been come soft. Add the rice and stir over medium heat for 3-4 minutes until the rice grains are well coated. Gradually add ½ cup of the hot stock to the rice, stirring constantly over low heat until all of the stock has been absorbed. Repeat, adding ½ cup of the stock at a time allowing each batch to absorb into the rice before adding the next. Cook and stir until the rice is tender, approximately 30-35 minutes.
Meanwhile, in a saucepan, bring ¼ cup of water to a boil. Add the mussels, cover and cook for 4-5 minutes, shaking the pan occasionally, until the mussels have opened. Drain and set aside, discard any unopened mussels.
Add the prawns, scallops, and remaining stock to the rice, stir well. Cook for 5-10 minutes over medium-low heat until the seafood is cooked and the rice is creamy and tender. Remove from heat and stir in the mussels and set aside for 5 minutes. Stir in the herbs and Parmesan and season to taste.
Seafood Recipes from Eastern Fisheries Include:
Alaska Plaice Recipes
Pacific Cod Recipes
Scallop Recipes
Sole & Flounder Recipes

Seafood Recipes Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics Photos

Kids Recipes Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics Photos

Kids Recipes Biography
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Today I’m sharing another of my easy recipes for kids, this is a really simple one for frozen fruity yoghurt bites. With just a few ingredients and minimal equipment, this recipe couldn’t be easier to make, and the yoghurt bites make a great healthy dessert, snack or even a fun breakfast idea! This is a lovely healthy recipe that even a toddler could make – in fact if Small Baby hadn’t been having a nap at the time I would definitely have got him involved too.

As always, this recipe can be adjusted to suit your tastes and needs – swap fresh fruit for alternatives of your choice (strawberries or blackberries would work nicely) or try dried fruits, or switch to soya yoghurt or similar if you’d like to make it dairy free. I used natural yoghurt as a healthy option because it has no added sugar, but you could use any yoghurt flavour of your choice.
I believe that teaching children to cook plays a major role in helping them build good habits for healthy eating that will last a lifetime. Cooking can help build confidence, encourage children to try new foods and of course it is a life skill that is never wasted. This year one of my new year’s resolutions is to cook more with Small Child, and to share more child friendly recipes here on the blog, in the hope that I can encourage more families to cook together and get more children comfortable in the kitchen. To make this goal slightly more achievable I’ll be changing the format of my ‘Cooking with Small Child‘ posts slightly by leaving out the multiple step-by-step photos, but the step-by-step instructions and free downloadable recipe sheet for your child to try will still be available with every recipe in this series, and every recipe will be tested by my little chef Small Child himself!
I used reusable silicone muffin cups for this project as they are sturdy and eco friendly, but you could also use paper cupcake cases if you have some you’d like to use up. It might be fun to experiment with different shaped silicone cups if you have them – why not make them star shaped for Christmas or heart shaped for Valentines day!

Kids Recipes Healthy Recipes for Weight Loos for Dinner with Chicken for Lunch for Breakfast Pics Photos