Thursday, May 28, 2015

Here’s to healthy eating

ft1238

Mark Fraser


 Looking for some healthy, low-calorie meals this weekend? Here are some recipes by chef Gaitree Allah-Bachan of the Trinidad and Tobago Hospitality and Tourism Institute to get you started.



 







Recipes courtesy chef Gaitree Allah-Bachan,


Trinidad and Tobago 


Hospitality and 


Tourism Institute









Classic Mashed Cauliflower







A great substitute for mashed potatoes.


69 calories; 11.767g carbs; protein 5.32g; fats 0.98g


Prep time: 10 mins


Cook time: 15 mins 


Serves: 4







Ingredients


2 tbsp extra virgin olive oil


1 dash sea salt


1 head medium cauliflower


2 fl oz water







Directions


1. Chop cauliflower into floret’s, boil until very tender (about 10 minutes).


2. Drain and place in a blender or food processor.


3. Add olive oil and water, one tablespoon at a time until a smooth consistency, similar to mashed potatoes, is reached.


4. Season with salt and pepper and/or chives to taste. Serve immediately.














Hot and Spicy Prawn Soup


300 CALORIES; 15MIN PREP;30 MIN COOK TIME


Serves 4







Ingredients


1 tsp coriander seeds


small piece ginger or galangal, sliced


850ml chicken or fish stock


175g thin rice noodles


2 tbsp fish sauce


2 fat red chillies, deseeded and thinly sliced


3 garlic cloves, thinly sliced


300g raw, tail-on tiger prawns


200g/7oz skinless salmon fillet, cut into small cubes


4 spring onions, chopped


handful coriander leaves


handful mint leaves, torn


juice 2 limes







Method


1. Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins. 


2. Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.


3. Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.














Greek Salad 


carb 6.82.; protein14.56g; fat1.84g


Calories; 159 







Ingredients


4 oz feta cheese


1 dash pepper


1 dash salt


2 tbsps  balsamic vinegar


1 tbsp olive oil


10 large kalamata olives


1 cucumber, sliced into 1/4" chunks


1 small red onion, chopped large


4 plum  tomatoes


1 large sweet pepper







Directions


1. Cut, chop or dice in to bite size chunks the tomatoes, peppers (use one color or mix it up), cucumber and onion and place in large bowl.


2. Add olives and crumbled feta cheese (low fat if available).


3. Separately make the dressing by combining the olive oil and balsamic vinegar with salt and pepper (to taste) and shake well.


4. Pour dressing over salad and toss to blend.


5. Note: experiment with different olive oils and balsamic vinegars for a different taste each time.

























Spicy Baked Tilapia







400 calories; 37.1g carb; 23.32g protein; 8.99g fats


Serves 4







Ingredients


4  tsp lemon pepper


4 sprig dill weed


1 tsp or 1 packet spicy mustard


4  dashes sea salt


4 tbsp light mayonnaise


4    4 oz tilapia fillets







Directions


1. Rinse fish with cold water and sprinkle with a dash of sea salt.


2. Combine mayonnaise, lemon pepper, small squirt of spicy mustard, and sprinkle of dill weed.


3. Coat fish with dressing mixture.


4. Bake at 425° F (220° C) for 8-10 minutes until fish flakes easily with a fork














Stuffed Chicken Breast







Calories 190; carb 5.43g; protein 29.38; fat 6.44


Prep  time 10 min


Cook time 20 min







Ingredients


1/4 cup crumbled feta cheese


8 oz boneless skinless chicken breast


1 tsp extra virgin olive oil


1 cup spinach


1 tsp black pepper


1 tsp salt


1 tsp lemon peel


1 small chopped onion







Directions


1. In a large non-stick skillet, heat olive oil; sauté onion until golden, 5 minutes.


2. Wilt spinach (steam or heat damp in pan); stir in lemon zest, feta, salt and pepper. Set aside.


3. Divide spinach mixture between chicken breast cutlets. 


4. Roll up and secure with toothpicks.


5. In same skillet, heat remaining oil over medium-high heat. 


6. Cook chicken, turning occasionally until golden brown and cooked through, about 10 minutes. 


7. Remove toothpicks.














Homemade Vanilla Ice cream


 


Per serving: 202 calories; 3 g fat (1 g sat, 1 g mono); 89 mg cholesterol; 36 g carbohydrates; 9 g protein; 0 g fibre; 104 mg sodium; 477 mg potassium. 


Nutrition Bonus: Calcium (25% daily value).


Carbohydrate Servings: 2 1/2


Makes: 8 servings, 1/2 cup each (1 quart)


Active Time: 15 minutes


Total Time: 2 3/4 hours (including 2 hours chilling time)







Ingredients


1 1/2 teaspoons unflavoured  gelatine


1 tablespoon water


3 cups low-fat milk, divided


3 large egg yolks


1 14-ounce can non fat sweetened condensed milk


1 vanilla bean







Preparation


1. Sprinkle gelatine over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.


2. Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean  in half lengthwise; scrape the seeds into the milk and add the pod.


3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.


4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatine and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.


5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.


— Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. 


— Equipment: Ice cream maker


— Tip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. 







Here are few tips to get you started: 


• Stir-ins should be small, about the size of a pea. 


• Cool toasted ingredients completely before adding them to the ice cream maker. 


• Check your ice cream maker's instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream. 


• Add stir-ins to the ice cream maker during the last 5 minutes of freezing.














Fresh Fruit Crumble 







Goes well with FRESH HOMEMADE ICE CREAM


Per serving: 265 calories; 13 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 37 g carbohydrates; 4 g protein; . 


Makes: 2 servings


Active Time: 10 minutes


Total Time: 40 minutes







Ingredients


1 1/4 cups fresh   fruit


1 1/2 teaspoons sugar


4 teaspoons all-purpose flour, divided


1 1/2 teaspoons orange juice


1/4 cup old-fashioned oats


3 tablespoons chopped almonds


4 teaspoons brown sugar


Pinch of cinnamon


1 tablespoon canola oil




Preparation


1. Preheat oven to 400°F. Combine fruit with sugar, 1 1/2 teaspoons flour and orange juice. Divide between two 6-ounce ovenproof ramekins. Combine oats, almonds, brown sugar, the remaining 2 1/2 teaspoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes.