Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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Posts I like
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pick your poison. (at Cafe Gitane @ The Jane Hotel)
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Do The Godzilla Stomp!
( Date..? ) -
Riding In Style by paul.malon on Flickr.
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Change a Life, Change the Future: Recommitting To End Undernutriton Through the 1,000 Days Partnership
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Vegan buffalo wings! Woo! Recipe here: donteatoffthesidewalk.com/?page_id=68
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Spirit of Enterprise: Dave Anderson Serves Up Some Rib-Sticking Business Advice
Name: Dave Anderson Title: Founder of Famous Dave’s of America...
Tag Results
38 posts tagged healthy
Harvested a gazillion lemons from my friends tree. These will be sent to friends and family who are sick of winter, and I might have to make some ginger lemonade. Yum!
Lemony Kale Spaghetti
This is delicious, easy, healthy, and very inexpensive if you’re already growing kale and basil. You can swap out any garden greens, like chard or spinach, for the kale in this recipe. I used spaghetti, but you can use any kind of pasta you like.
Here’s how I made this delicious dish.
Boil a pot of salted water for pasta.
In a separate skillet, saute 1 chopped shallot in a little olive oil, season with salt and pepper. Wash, stem and chop any kind of kale, I used curly kale. Add it to the skillet and sauté. Meanwhile, cook pasta according to package directions.
Keep stirring and cooking your kale until it’s cooked to desired doneness, I like mine to be cooked, but not mushy, and still have a bite to it. So I only cooked mine for about 10 minutes total.
Squeeze the juice from 1/2 lemon over the kale in the skillet. Add a big handful of fresh chopped basil. Drain the noodles and toss them with the lemony kale.
Serve with parmesan cheese, a drizzle of olive oil and lemon wedges. Yum!
Whole Wheat Fruit Salad Pancakes
The batter for these pancakes includes mashed banana and whole blueberries. Then you cook them and top with chopped fresh fruit. Mmm. This was a delicious and very satisfying breakfast on a day when we were out of toast.
The basic recipe is…
Miix with a fork: 1 mashed ripe banana, 1 cup milk, 1 egg, 1 tsp vanilla and 1 tsp canola oil.
Sift the dry ingredients into the egg mixture: 1 cup whole wheat flour, 1 tsp salt, 1 tsp sugar, 2 tsp baking powder.
Add blueberries and cook on a hot griddle on both sides. Flip when the first side forms bubbles and becomes a bit dry at the edge.
Serve with lots of fruit salad, garnish with maple syrup or plain yogurt.
Yummy. My husband’s favorite.
Black Rice and Wilted Chard Salad with Cilantro Dressing
This was our lunch today and it was really delicious. I used leftover cooked rice from dinner last night, and chard from the front garden. It’s starting to get hot here so I’m trying to use up as much of the garden chard as possible, before it starts to bolt and set seed. The watermelon radishes are from the garden too! It’s my first time growing these and they’re beautiful, peppery and delicious.
Cook black rice or any rice in broth or stock. Mince one shallot. Heat a skillet to medium, add olive oil and the chopped shallot, season with salt and pepper. Let this cook for a few minutes. Stem and chop rainbow or red chard. Add the chopped greens to the skillet, stir it around, cover and cook until wilted and cooked through.
For the cilantro dressing: In a blender mix 1 cup plain yogurt, the juice of 1/2 lemon, 1 tsp rice vinegar, 1 minced garlic clove, about 1/2 cup of de stemmed cilantro leaves, 1 tsp honey, salt & pepper. Blend and slowly add olive oil, about 3 tblsp.
Toos the cooked rice with the wilted greens and dress with the cilantro dressing. In the background is Sweet Beet and Mango salad. (Recipe below.) Yummy!
Sweet Beet, Mango and Arugula Salad with Garlicky Meyer Lemon Dressing
This is a very simple recipe that lets the flavors of the ingredients shine through. The arugula and nasturtiums in this photo are from our edible back yard. The peppery arugula and nasturtiums compliment the sweet and tangy veggies and fruits. This salad is delicious and very healthy!
Wash and cook beets. I used golden and red beets and cooked them in a pot of simmering water for about 45 minutes. You could also roast them in the oven. Once they’re cooked, let them cool, peel and chop into small squares or any way you like. Chop fresh mango.
Wash and spin salad greens. Make a dressing with the juice of 1 meyer lemon, 1 tsp rice vinegar, 1 tsp honey, 1 smashed open garlic clove (if you let it sit in the dressing, it’ll flavor it just enough), salt and pepper, pinch of dried basil.
Place the chopped beets and mango on the bed of arugula, dress with the garlicky lemon dressing, garnish with any edible flowers you have. Yummy!
Kale Chips
I know, I know, every food blogger, magazine and Gwenyth Paltrow in the world is making these. But I have a ton of kale growing in my garden. And they’re damn good. And easy. And as far as chips go, kinda sorta healthy. These go great with any kind of sandwich. Here’s how:
Heat oven to 375. Wash & dry some fresh kale (you can do this with any kind, this picture is Red Kale). Remove the stems & toss in a bowl with a drizzle of olive oil, kosher salt & fresh ground pepper.
Spread the kale leaves in a single layer on a cookie sheet and bake for about 5-10 minutes, stirring them around here and there for even cooking. Serve with sandwiches or dip.
Whole Roast Chicken
It saves a lot to buy a whole chicken, it’s easy to cook, and makes the house smell yummy on a cool autumn day. And then you have leftovers. Leftovers rule!! because most of your work is already done for the next meal. Yayy to less work.
Here’s how to make a whole roast chicken ( I buy free range, organic chicken):
Remove the package of gizzards & neck, use those for chicken stock or discard.
Rinse the chicken w/ cold water, dry with kitchen towels, rub it inside and out with salt, pepper, chopped garlic, dried tarragon (or any favorite herbs), and lemon juice. Put 1 cup of water in the bottom of the roasting pan. Roast your chicken @ 350 for 1 1/2 hours or more until it reaches 160 in the thickest part of the thigh. I basted mine a few times and had it tented with foil for the first hour of cooking.
For the gravy, put the cooked chicken on a platter to rest. Skim some of the fat from the top of the pan juices, add 1/2 cup water or stock, and cook on the stove to dissolve any flavorful bits from the pan. Add 1 tblsp flour or corn starch whisked into a 1/4 cup water and heat to thicken.
Serve with mashed potatoes, pan gravy, sweet potatoes, green beans, & sauteed spinach or bread stuffing.
Yum, I think I have to make this again for Sunday dinner.
Cranberry Curried Chicken Salad
The other night we made a whole roast chicken for dinner. It was really delicious. I used cranberries in this recipe because I was out of raisins. Sometimes it’s good to run out of an ingredient & make yourself experiment with substitutions.
Chop about 1 cup of cooked chicken, add 2 chopped celery stalks, 2 shredded carrots, 1/4 to 1/2 cup chopped sweet onion, 1/4 cup dried cranberries, fresh chopped parsley, 1/4 cup mayo, 1/2 cup plain yogurt, pinch of cayenne, 1/2 tsp curry powder, juice of 1/2 lemon, celery salt and pepper.
Mix it all together and serve on a salad or toasted bread.
Perfect Banana Pancakes
This recipe was easy, light, & fluffy. I usually don’t go for sweets at breakfast, I prefer savory things. But, I made these for my husband because he really likes sweets and especially loves bananas. A mashed banana added to the batter results in a wonderful, light, bananafluff texture. Who knew? This was my first time making this and I can’t wait to make it again.
Mash 1 banana in a bowl. Add 1 cup milk, 1 tsp vanilla extract, 1 egg, and 1 tsp canola oil and mix with a fork.
In another bowl sift 1 cup flour, 1 tsp salt, 1 tblsp sugar, and 2 tsp baking powder.
Add the wet mix into the dry. Heat a griddle to med - high, brush with butter and cook the pancakes on both sides until done. Serve with fresh fruit, powdered sugar and maple syrup. YUM!
Not Too Kale-y Kale Hash and Eggs
The new food trend is to rave about how delicious kale is. It’s ok. It has tremendous health benefits!! That’s the real reason to eat it. If you can make it taste less kale-y, then you win. This hash has onions, apples and leftover baked potato in it. Yum!! Those things all taste great and they make healthy old kale taste soooo good.
Chop 1 leftover baked potato and saute in 1 tblsp butter in a skillet. Add 1/2 chopped onion and saute till the onion softens. Add 1 chopped apple and a squeeze of fresh lemon juice and some chopped green kale. Season with salt & pepper, 1/4 tsp sugar, a pinch of cinnamon, dried basil, garlic powder and celery salt.
Cook all these together till golden brown. Scoot all the cooked veggies to the sides of the skillet and crack an egg in the center, maybe use a little more butter so it doesn’t stick. Flip the egg and serve it all with a sprinkle of smoked paprika.
Not too kaley at all.
