Let’s bring fish and veggies together on your slice of toast, by combining them into a creamy spread. We’ve decided on baked salmon, a boiled potato, and canned peas. We also dropped a bit of butter into the mixture. We mashed everything and that was pretty much it.
You can give a stew a smoother texture by mashing all the ingredients together, but then you are free to call it a puree. Anyway, before getting your blender ready, you still have to cook all the goodies. Prepare the saucepan and set aside 40 minutes of your time. It’ll be time well spent.
Do you want to know the definition of savory smoothness? In order to know it, you must first experience it. And you do that by mashing together cooked eggplants, tomatoes, and potatoes. If you want your blend to be not just tangy, but even more creamy and just a little salty, add cheese.
It’s time to cook a whole chicken again, but there is no need to get fancy with it. Get your oven ready! For the sake of simplicity, while the chicken is baking, we’ll prepare a hot and thick buttery sauce with spinach, mint, and parsley.
Is trout the ‘chicken of the fish’? Whether or not you agree with this, one thing is certain. If you prepare it well. it’s damn tasty. This is why we suggest you this grilled trout with a tangy and refreshing umami salad.
Welcome to the ever-nutritious pearl barley! We’ll mix it with vegetable goodies and herbs. We’ll flavor with lemon juice and olive oil and we’ll use this salad to stuff tomatoes. The result will be a no-brainer refreshing starter dish, a vegan treat, or even a side-dish for that matter.
Cooking pasta is not just about making them ‘al dente’ or not. It’s also about how you pair them or upgrade them. In this case, we prepared a delicious red pesto from baked beetroot mixed with heavy cream and flavored with dill and lemon juice. It ended up so yummy! Serve them with some cheese (crumbled or grated, that’s your call).
OK, maybe the low-fat catfish hasn’t the Omega-3 load that salmon or mackerel have, but still, he’s got enough of it and has a lot of other nutrients. Let’s sear and bake some. We’ll serve it seasoned with an incredibly flavored spinach pesto, where dill and parsley are doing their thing.
Although this beef stew is quite a hearty dish, we’d say it belongs more like to the healthier side of the food spectrum. For one, it’s not so high in calories; actually it’s right under the 400 kcal per serving limit. It’s quite high in proteins and not so high in carbs, although it crosses a little the 20 unit limit. Is this a Keto stew?
We’ve baked these turnovers, rather than frying them in oil and we urge you to do the same, at least this time. The filling is a matter of the imagination; we’ve used salami, ham, mozzarella, and onion (both spring and normal).
Say hello to the mighty rhubarb, again! This time in a delicious vegetable soup where it is costarred by lentil. Vegetable but not vegetarian, because we flavored it with chicken stock. For a creamier experience, better serve this soup with a tablespoon or two of heavy cream.
When it comes to topping and upgrading your daily toast, it’s so easy to get creative! You can follow your own imagination or you can top the roasted slices of bread with fried sardines and with a mildly sweet mixture of capers and onion. Your choice. Did we mention the mustard and the mayo?
