Posted by Mira | Posted in healthy recipes | Posted on 26-11-2010
Healthy picnic ideas: steak salad and carrot soups
In the present article dedicated to healthy picnic recipes we present for your review a delicious salad with steak and mushrooms as main ingredients, as well as two types of carrot soups. You will find the recipes easy to make with the required time round an hour. So, we hope the meals will be joy for you to make and a pleasure for all your family to taste. Bon Appétit!
This is a healthy (even dietary) Asian recipe. Preparation as well as cooking takes half an hour; yields four servings.
2 tbsp of soy sauce
2 tbsp of seasoned rice vinegar
4.5 tsp of divided vegetable oil
1 tbsp of minced and peeled fresh ginger
0.5 tsp of chili-garlic sauce
1/8 tsp sesame oil, divided (plus extra 2 tsp of the oil)
0.25 cup of chopped and fresh cilantro
2 12 oz. steaks (rib-eye)
2 tbsp of toasted sesame seeds
8 cups of mixed greens
8 oz. quartered crimini (baby bella) mushrooms
Seasoning: salt and black pepper
In a small bowl combine rice vinegar, soy sauce, 1.5 tsp of vegetable oil, chili-garlic sauce, ginger (minced), and not heaped teaspoon of sesame oil; stir well. Then add freshly chopped cilantro; stir to blend well. When done set the mixture aside.
Rub a quarter of teaspoon of sesame oil over each steak; season with freshly ground black pepper and salt. Have toasted sesame seeds ready to add them and press the steaks to hold the seasoning. Spread 2 tsp of vegetable oil over heavy bottom (non-stick) frying pan; place over medium-high heat. Soon add the mushrooms, allow frying for 7-8 minutes till golden-brown; season with salt to taste and freshly ground black pepper.
Place the cooked mushrooms on a plate. Meanwhile drizzle 1 tsp of sesame oil and 1 tsp of vegetable oil to the frying pan, allow becoming hot over the heat. Lay the steaks; sauté them to your taste (approximately 2-4 minutes per side). Then, remove the steaks from the pan and lay them on a cutting board; cut the steaks.
Add greens to the rice vinegar-soy sauce mixture, toss to coat well. Spoon the dressed greens equally on plates, add steak pieces and mushrooms as topping.
Main ingredients of this healthy picnic recipe are: carrot, apple, and mint. The meal originated in Mediterranean region. It is quick, easy to make high fiber and low fat – all that makes it so healthy. Total preparation and cooking time is 50 minutes; yields 6 servings.
2 tbsp of olive oil (or chicken fat)
1.5 cups of chopped onion (preferably white)
1 0.25 lb carrots (plus 1 peeled and lengthwise halved carrot)
3 3/4 cups chicken broth (low-salt)
3/4 cup of diced and peeled Fuji apple (plus for garnish: 0.5 cup of finely diced apple)
2 tsp of fresh chopped ginger
4 0.5 tbsp frozen apple juice concentrate (thawed)
0.25 tsp of freshly grated nutmeg
0.25 tsp of ground allspice
kosher salt (coarse)
Note: peel, dice the carrots, and chop the mint.
Place a large saucepan over medium-high heat; heat olive oil (or chicken fat) in it. Add chopped onion; fry for a couple of minutes. Add carrots (all), ginger, broth, and apple (3/4 cup). Bring to boil; put the lid and reduce heat to medium-low. Simmer the mixture for 20 minutes till carrots are well softened. Take out the carrots and dice thinly on a cutting board.
Blend the soup in portions. Pour into a pan. Slowly add apple juice and spices. Add seasoning: freshly ground black pepper and kosher salt. Serve in bowls, spoon some diced carrots and apple, add mint.
This is a different carrot-soup picnic recipe. Preparation and cooking together takes a little more than 30 minutes; yields: 4 servings.
2 tbsp butter (0.25 stick)
1 cup of chopped onion (white)
1 lb large carrots
2.5 cups of chicken broth (low-salt)
1.5 tsp cumin seeds
1 tbsp honey
1 tsp lemon juice (fresh)
1/8 tsp of ground allspice
0.5 cup plain yogurt (stir to loosen)
Note: peel and dice the carrots into 0.2″ pieces, you will have about 2 2/3 cups.
Place a large saucepan with butter in over the medium heat, melt the butter. Add chopped onion panfry for a couple of minutes. Add carrots and broth. Bring to boil. Then, reduce heat to minimal, put the lid, and allow simmering for 20 minutes till carrots are soft.
Toast and grind cumin seeds. When carrots are cooked put the soup aside. Process it in portions in a blander returning to the saucepan. Season with salt and pepper, add lemon juice, honey, and spices; whisk well. Serve in bowls; sprinkle yogurt and cumin seeds on top.
This is all about the healthy picnic ideas for now!
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