Moroccan Carrot Salad

Courtesy : Whole Living

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to two days ahead.

Per serving: 214 calories; 4 g protein; 11 g fat; 29 g carb; 6 g fiber

Ingredients

Serves 4
1/4 cup shelled pistachios
Coarse salt and ground pepper
1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
1/4 cup raisins
3 tablespoons lemon juice (from 1 lemon)
2 garlic cloves, mashed to a paste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
2 tablespoons extra-virgin olive oil
1/4 cup fresh cilantro leaves

Directions

Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
Add carrots, pistachios, and cilantro to dressing; toss to combine.

Potato Skins

Try this very easy starter..... with a lil bit more on the calorie side

Courtesy : Flavor

So you would require

10 - 15 Small potatoes
1Tbsp olive oil
1Tbsp Butter
1/2 cup grated cheddar cheese - you can also experiment with other varieties
1/4 cup cream
1/4 tsp mustard sauce / powder
Crushed Black pepper and red chilli flakes - to taste
Salt to taste
Fresh Parsley / Coriander leaves - to garnish


Pre-heat oven to 400 degrees
Pierce the potatoes with a fork, and arrange the same on a baking sheet (lined over a tray) in a single layer and brush with olive oil
Roast it uncovered, until tender , this may take about 30 - 40 minutes
Once done , allow it to cool
Halves the potatoes , using a melon scooper or a teaspoon , scoop out the flesh / middle part in the bowl
Return the potato skins to the baking tray
Mash the potato flesh along with cream, cheese, salt , pepper, chilly flakes and mustard
Sprinkle some salt over the sides of the potato skin and stuff each with the potato mixture
Bake the potato skins until golden brown on top , for about 15 - 20 minutes

Peanut Chat

Peanuts are rich in nutrients , providing over 30 essentials nutrients and phytonutrients
They are a good source of Niacin thus contributing to brain health and blood flow, apart from folate, fiber, magnesium, Vit E and phosphorous
They also are naturally free of trans -fat and sodium apart from the 25% higher protein when compared to other nuts

This chat can be used as a starter or snack

2 cups shelled boiled peanuts
1/4 cup Onions - finely chopped
1/4 cup Cucumber - finely chopped
1/4 cup Tomatoes - finely chopped
2Tbsp raw mango - finely chopped
2Tbsp coriander leaves / parsley finely chopped
1Tbsp Mint leaves - finely chopped
1Tbsp lime juice
Salt to taste
1/2 tsp red chilly powder


Boil Peanuts : -Pressure cook peanuts in 5 cups of water along with salt and turmeric powder for about 4 - 5 whistles on high flame and 1 whistle on low flame. Drain and shell them
In a bowl mix all the ingredients and serve immediately

Zucchini "Fettuccine" With Tomato Sauce

Try this simple - healthy salad.....I have re - created this from one of the TV shows

4 Large Zucchini / Yellow Squash
Salt to taste
5 Medium firm tomatoes
1/4 cup Extra Virgin Olive oil
1/2 Clove finely chopped Garlic
1tsp Jalapeno pepper - finely chopped
Freshly ground pepper
1/4 cup chopped pine nuts

1/4 cup chopped fresh basil
1 teaspoon chopped fresh oregano or dried Oregano



Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds)
Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine.
Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes.
Rinse well and pat dry.
Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds
Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl
Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.