Posted by Mira | Posted in healthy recipes | Posted on 17-09-2010
Healthy picnic food ideas do not necessarily need to be about vegetarian meals. Even meals with meat can be wholesome if products are properly combined and prepared. The fatty acids present in fish and meat (pork) as well as other elements in these products are crucial for proper function of human organism. Thus, each article in the “Healthy Recipes” category will provide healthy picnic ideas for different products including fruits, vegetables, meat, fish, herbs, cereals, and other.
Roasted Red Pepper with Herb Salad
Roasted picnic food is a healthy food. This is indeed both delicious and healthy picnic food recipe easy to cook. Yield makes for 6 persons.
1 5 oz. can of any herb salad mix
5 roasted red peppers
0.5 cup of walnut or pecan halves
1 10.5 oz. jar of feta cheese
1 tbsp of red wine vinegar
Note: feta cheese should be in oil and seasoned with spices and herbs.
If you are not roasting red peppers yourself you can use the canned / jarred roasted ones. Randomly chop the roasted (or canned) peppers. Drain and crumble (if needed) the feta cheese. Toast pecan (or walnut) halves.
In a bowl combine the roasted peppers, the herb salad mix, and pecans (or walnuts) halves; stir. Add feta cheese. In another container, mix red wine vinegar with 3 tbsp of jarred feta cheese seasoned oil. Sprinkle the dressing over the roasted pepper and herbs salad and stir well. Add freshly ground pepper and salt to your taste. You can either serve this picnic food portioned on plates or stuff other roasted or fresh peppers with the pepper-herb salad. For stuffing you can use both red and yellow peppers.
Picnic Vegetable Ragout with Curry
Go on with the second veggie healthy picnic recipe we present here. This one is more time-consuming and will require up to 2 hours; serves for 4 persons. You can have this picnic food with roasted shrimps or lamb. This picnic idea is for gourmands.
3 tbsp of vegetable oil (divided)
1 onion (small)
1 carrot (small),
1 stalk of lemongrass
1 1″ piece of fresh ginger (unpeeled)
1 small apple (preferably Granny Smith)
2 tbsp of curry powder (preferably Madras)
2 0.5 tbsp of all purpose flour
2 cups of carrot juice (fresh)
Note: Chop the onion; peel and chop the carrot; cut and beat well flat (with a mallet) the lemongrass to release the flavor; finely slice the unpeeled ginger; peel and finely chop the apple.
2 medium size eggplants
5 tbsp of vegetable oil (divided)
1 lb of summer squash (assorted)
1 lb of green beans, haricots verts, and yellow wax beans
4 ears of husked corn
1 15-16 oz. can of garbanzo beans
2 cups of arugula (packed)
0.25 cup of fresh basil (torn)
Note: peel and cut the eggplants into 1″ pieces; cut the squash likewise. As a summer squash you may use yellow crookneck, zucchini, or pattypan. Trim and cut beans along into 2″ wedges; husk the corn; drain the garbanzo beans / chickpeas.
Let 1 tbsp of vegetable oil heat in a large saucepan at a medium heat. Add chopped carrot and onion, ginger, and lemongrass. For some 5 minutes stir fry the products till they become softer. Add curry powder and chopped apple; cook 7 – 8 minutes till soft. Sprinkle 2 tbsp of vegetable oil, add flour; cook for the next couple of minutes. Slowly add carrot juice into the saucepan and stirring bring to boil. Decrease heat to medium-low. Simmer the sauce for 20 minutes till it is slightly condensed to some 2.5 cups. Do not cover with lid. When done with cooking, pass the sauce through the fine strainer stirring to maximally let the liquid through. Remove solids from the strainer. Season the sauce with freshly ground pepper and salt to taste.
Note: You may prepare the curry sauce a day in advance of cooking the vegetables. When cooled, place curry in a container and keep in a fridge; warm next day.
Preheat the oven to 400 F (or 200 C, Gas 6). Put eggplant wedges into a large bowl, drizzle 3 tbsp of vegetable oil, stir to coat; season with salt. Place and level eggplant wedges on large rimmed baking sheet. Add squash and the rest of oil (2 tbsp) in the bowl; season with freshly ground pepper and salt to your taste.
Spread and level the assorted summer squash on the second large rimmed baking sheet. Place the both baking sheets in the oven and roast for about 25 – 27 minutes till color it slightly golden. Turn the wedges regularly. When done remove the baking sheets from the oven. Boil beans in a large pot with slated water about 3 – 4 minutes till crisp-tender. Remove the beans from the bowl using tongs. Cool beans in cold water; drain. In the same water cook corn for 5 minutes till soft; drain and cool. Cut cobs off.
Preheat the oven to 400 F (or 200 C, Gas 6). Add garbanzo beans, place in the oven for 15 minutes. Combine curry sauce and vegetables; season with basil, arugula, pepper and salt (to taste). Serve the picnic food on plates.
Enjoy our healthy picnic food ideas: roasted pepper, herbs, and curry. Bon Appétit!
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