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1300 g. di pollo tagliato a pezzi e privato del grasso
1/2 tazza di succo d'arancia
1/4 di tazza di succo di limoonte
1 cucchiaino grated orange or lemon rind
1 / 4 teaspoon dried tarragon
1 / 4 teaspoon dried thyme 2 teaspoons paprika

1 teaspoon garlic powder Salt and pepper to taste


Spread the pieces Chicken on a strategy from the oven and cook for 25 minutes at 170 degrees, so as to brown the skin. Drain fat and remove skin.
In a bowl combine orange juice, lemon juice, the zest, the dragongello and thyme and pour over chicken.

Add paprika, garlic and salt and pepper for about 45 minutes.

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yogurt sauce and cucumbers

required:
1 medium cucumber, peeled and finely chopped 1 cup

fat natural yogurt 1 tablespoon vinegar 1 tablespoon chopped onion


pepper 1 pinch a few grains of cayenne pepper whole

Combine all ingredients, mix well and store in refrigerator to cool.

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Makes 6 servings 2 teaspoons chopped fresh parsley 1 bay leaf

1 / 4 teaspoon dried thyme
1 small onion, sliced \u200b\u200b1 teaspoon vinegar
aromatic
6 thick slices of salmon about 2 cm
and cucumber yogurt sauce (see recipe )

Pour about 5 cm of water in a large pan, add all ingredients to the ecezione salmon and yogurt sauce. Boil and add fish, reduce heat and cook for 10-15 minutes until the salmon will be cooked.
Cool and serve by pouring the sauce over cucumbers and yogurt. A plate

fresh, light (the salmon is not really a lean fish, but if you limit fat cooking is not prohibitive) and very tasty.

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salmon poached veal with artichokes tomato



ingredients for 4 servings 450 grams of lean meat stew, possibly
defatted 3 / 4 cup of broth

1 onion, chopped 2 cloves garlic, minced 2 cups canned tomatoes

450 grams of artichokes

salt 1 teaspoon pepper

rosemary 1 tablespoon chopped fresh parsley


In a skillet brown the sliced \u200b\u200bbeef in the broth, add the onion, garlic, rosemary and tomatoes. Coprirre and cook over medium heat for 45 minutes.
Clean the artichokes and cut into slices 1 cm high, add the veal, season with salt and pepper and continue cooking for another 20 minutes until the artichokes to soften. For the garnish

use parsley.

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lean veal fried beef with lemon


ingredients for 4 servings 600 g thin scallops of veal
a nearly full cup of broth
1 tablespoon lemon juice
1 / 2 teaspoon pepper
1 / 4 cup fresh parsley 1
/ 2 lemon sliced \u200b\u200b1 teaspoon salt


Season the veal with salt and pepper, and cook it for 10 minutes in a pan greased with just olive oil, stirring frequently slices, then transfer to a baking detglia. Create a mixture with the broth, lemon juice and parsley and pour the pan, not directly on the meat. Sprinkle the flesh with lemon slices and cook in oven at 150 degrees for 20 minutes.

It 's a recipe scarsdale and therefore low in fat.

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4 servings

600 g of chopped walnut or contronoce thin sliced \u200b\u200b5x 1/2cm
4 cups Chinese cabbage tritato (circa 1 cespo)
1 tazza di germogli di bambù tagliati a fettine
1 tazza e 1/2 di sedano tagliato a striscioline di 1 cm 1/2 tazza di cipolla tagliata a fettine
3 cucchiai di salsa di soia

700 g di filetti di sogliola
1/2 tazza di latte magro
1 cucchiaino di sale
1/2 cucchiaino di salsa Worcestershire

4 tazze di funghi freschi tagliati a fettine (circa 250 g)
100 grammi di castagne, anche disidratate

1/2 tazza di brodo di pollo o di dado
1/2 tazza di peperone verde tagliato a fettine
3 tazze di spinaci crudi mondati e tritati

Unire in una ciotola il latte, il sale, la salsa Worcestershire e la cipolla. Mescolare the bread crumbs with paprika and mustard. Soak the fillets in milk and then pass them in the breadcrumbs. Then place them in a baking pan and bake at 190 ° C for 20 minutes, until they are golden.

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imitation crab to asparagus brussels

ingredients for 2 servings


1 cauliflower 280 g of Brussels sprouts 170 g

crabmeat 2 tablespoons grated low-fat cheese
3 / 4 cup low-fat milk
salt, pepper and paprika to taste

Clean the cauliflower, divide into pieces of similar size and cook in boiling salted water until tender but crisp result together with the sprouts.
In a small saucepan, heat milk over low heat to melt and cheese, stirring constantly. Add the crab meat and seasonings. Place the drained vegetables on a platter and cover with the sauce of crab meat. Garnish with paprika to taste.

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herbal


ingredients for 4 servings 900 g of clean aparagi

few leaves of fresh basil a few leaves of fresh mint 1 bunch of chives


the juice of 2 lemons 1 bunch of parsley, salt and pepper

1 tablespoon olive oil


Cook steamed asparagus, once cooked them on a platter.
Prepare the sauce by blending basil, mint, lemon juice, chives, parsley, il sale e il pepe e l'olio, in modo da ottenere una salsina omogenea. Assaggiarla per testarne il gradimento ed eventualmente correggerla. Versare sugli asparagi e mangiare a temperatura ambiente.

Questa è una ricetta, come spesso le scarsdale, facilissima da eseguire e di una rapidità notevole, che sfrutta tutta la filosofia della scarsdale, ossia la preferenza di cotture "semplici" e prive di grasse e l'abbinamento a condimenti piacevolmente arricchiti dei sapori di erbe o spezie.

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Ingredienti
gamberi
pettini
funghi interi
peperoni verdi tagliati a quadrettini
succo di limone
pepe
curry in polvere
semi di sedano
aglio in polvere

Marinare per 1/2 ora i gamberi scusciati con i pettini immergendoli nel succo d limone.
Infilarli in alcuni spiedini di funghi e ai pezzi di peperone. Cospargere di pepe, curry, semi di sedano e aglio in polvere e cuocere allo spiedo o alla griglia.

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morsels grilled with herbs

NGREDIENTI PER 4 PERSONE

400 g di polpa di manzo da spezzatino magra

30 g. di olio

400 g. di cipolle

200 g di carote

50 g di sedano

30 g di farina

20 g di brandy

salvia

rosmarino

noce moscata

cannella

pepe

sale (tutte le spezie, quanto basta)

Tagliare la cipolla, le carote e il sedano a piccoli pezzi adatti ad un soffritto e fare rosolare in una teglia con l'olio, la salvio e il rosmarino

Infarinare la carne tagliata a pezzi e versarla sulla teglia, fare prendere colore rigirando e aggiungere sale, pepe, noce moscata e cannella

Unire lentamente acqua tiepida fino a formare un sughetto di cottura denso

coprire e cuocere a fuoco moderao per un ora, aggiungendo eventualmente altra acqua o brodo

Aggiungere il brandy, cuocere per 10 minuti e servire.

Le dosi indicate sono sufficienti per preparare 4 porzioni, ognuna di queste contiene 300 calorie.

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Oriental

Ingredienti per 6 persone

600 grammi di polpa di noce (in un unico pezzo)

per la marinata:

10 cucchiai di acqua

1/2 tazza di salsa di soia

2 cucchiai di sherry

1/2 cucchiaino di tabasco

3 spicchi d'aglio tritati

una punta di radice di zenzero fresca grattugiata

1/2 tazza di prezzemolo fresco tritato (servirà per guarnire)

Unire tutti gli ingredienti utili per creare la marinata, mescolare con cura e poi inserire la carne e la marinata in un sacchetto di nylon di tipo alimentare, chiuderlo e massaggiare the meat to the marinade to penetrate inside. Refrigerate for several hours, even overnight, taking care to turn it over every so often and massage to increase Rezervation-booking of aromas in the pulp.

When cooking, warming up to the oven and put the meat on the grill. If the oven is gas-type, with the flame at the bottom, use the bottom shelf first, but if it heats evenly, use the center position. The oven must be hot, because the cooking is very quick, within minutes on first side, then a quick turn on the second side with a payment of marinade on baking, and a few more minutes before removing from heat and place on a plate. The remainder of the marinade mixture must be heated in a Tegal and poured over the meat, flavoring it further. Add the chopped parsley for garnish.

recipe easy to prepare (not find the ingredients) that has a very special and unique taste.

My advice? If you have the opportunity to make an outdoor cooking on a grill with flame and fire or barbecue, this dish lends itself really well, both for ease of management training (you can prepare everything at home and cook a few minutes before eating ) and for the taste of barbecue, suitable for special occasions such as picnics with friends.

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mashed cauliflower mayonnaise

The mashed potato is good, but Haim diet at all, then here is a tasty variation to match even with a slice of meat on the plate.

1 small onion, chopped 1 green pepper chopped

2 teaspoons corn oil

1 / 4 teaspoon dried Orignano

2 cups cauliflower, boiled and cut into cubes

1 / 4 teaspoon dill

salt and pepper to taste

Sauté onion in olive oil and pepper for 5 minutes over medium heat. Add the cauliflower and stir.

Add the dill, oregano, il sale e il pepe.

Mettere il contenuto in un recipiente e schiacciare con una forchetta o con un immersore elettrico per ottenere una crema purè. Servire ben caldo.

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second scarsdale

maionese base preparata con:

1 tazza di maionese light

1 tazza di yogurth naturale magro mescolato ad un cuchiaio di maionese

personalizzazioni:

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1/3 di tazza all'aneto fresco sminuzzato

1 cucchiaio di senape di Digione

1 cucchiaino di pasta d'acciugne

1 spicchio d'aglio schiacciato

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Add the mayonnaise base

2 tablespoons chili sauce

1 tablespoon chopped green onions

1 / 2 teaspoon chopped bell pepper

1 / 2 teaspoon fresh chives chopped nicoise

MAYONNAISE

Add the mayonnaise base

1 / 4 of tomato

chopped 1 green pepper or red

1 / 4 teaspoon chopped fresh tarragon or dried

1 / 4 teaspoon of chopped fresh chives

Cook the tomato sauce over low heat for it withdrawn, add the other ingredients after cooling down.

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cream cucumbers

Ingredients for 3-4 servings

2 cups diced cucumber

1 / 2 cup chopped onion 1 teaspoon

chopped fresh dill 1 cup buttermilk parsley

fresh chives or green onions tender

Go to the blender cucumbers, onion and dill. Combine the buttermilk, which have previously been boiled. Let it cool and look with parsley and chives or scallions.

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1/4 di cipolla piccola tritata

succo di 1/2 limone

250 g di filetto di spigola

1/4 di tazza di prezzemolo fresco tritato finemente

In un tegamino cuocere per 3 minuti la cipolla con il succo di limone e il prezzemolo. Mettere il pesce in un foglio di alluminio, versare sopra il composto di cipolla e chiudere bene. Cuocere alla griglia 8-10 minuti per lato, finchè, infilando la lpunta di una forchetta, la carne non si sfaldi.

A quel punto il piatto è pronto, aprire il cartoccio e servire.

Dosi per 2 porzioni.

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grilled sea bass salad super special fancy sauces

ingredients for a single serving:

1 cup shredded lettuce

1 / 2 cup sliced \u200b\u200bmushrooms

1 / 4 bell pepper cut into strips

1 / 4 spring onions cut into 1 egg washers

only dtrtato

30 grams of lean diced mozzarella

2 tablespoons evaporated skim milk (like Carnation)

1 tablespoon mayonnaise 2 tablespoons lean

lemon juice 1 teaspoon capers

chopped salt and pepper

Pour all the vegetables with mushrooms, egg and cheese in a large salad bowl and mix. Prepare the sauce using the milk, mayonnaise, lemon juice and capers and make it smooth, use it as a condiment.

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2 cups cheese type Jocca

1 / 2 cup buttermilk or plain yogurt, or ricotta mounted

a pinch of salt 1 teaspoon lemon juice

Blend the ingredients listed above to obtain a smooth cream, add one of the following ingredients:

- shellfish cooked and chopped, flavored with 1 / 2 teaspoon Tabasco

- chives

- Gorgonzola or Roquefort

- parsley

- cooked and diced

addition, you can indulge your imagination and adapt this to the gravy that advances in the fridge, proposes the key to delicious and reworked.

For flavor you can use at will:

curry powder garlic powder

horseradish

chopped onion mustard dill

You can use the salad leaves for decoration, endive that lends itself to a container or chicory leaves rolled up and closed with a toothpick.

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Japanese salad shrimp (or chicken)

ingredients for 2 servings 1 cup shredded lettuce

1 / 4 fresh pineapple

2 teaspoons lemon juice

1 small orange, peeled and sliced \u200b\u200bprepared

2 medium tomatoes sliced \u200b\u200b

1 / 4 cup low-fat natural yoghurt

110 grams of boiled shrimp

Prepare a layer of lettuce on two serving plates. Peel and clean the pineapple and cut into slices to make, to be sprinkled with lemon juice.

Arrange the slices on plates of pineapple, tomatoes and orange segments, creating the rims, even with these two ingredients, and pour yogurt in the center of the circles created. Add the shrimp and ... Bon appetit!

If desired, the shrimp can be substituted with diced boiled chicken.

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veal with lemon -

4 servings: 600 grams of

thin scallops of veal
1 cup of broth (preferably meat)
1 tablespoon lemon juice
1 / 2 teaspoon pepper
1 / 4 cup parsley
chopped fresh 1 / 2 lemon sliced \u200b\u200b1 teaspoon salt


Season the veal with salt and pepper. Cook it for 10 minutes in a pan greased with just olive oil, turning the slices frequently. Pour into a baking dish. In a bowl combine the broth with lemon and parsley and pour the mixture on the pan, but not directly on the meat. Put the slices of lemon over the veal, cover and leave me bake for 20 minutes at 150 degrees.

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scarsdale diet of tomatoes and shrimp mousse (Scarsdale)

ingredients for 4 servings:
1 packet of instant gelatin prepared for
1 / 4 cup cold water
1 / 2 cup of skim milk
4 medium tomatoes, peeled, seeded and chopped 1 cup

tomato sauce 2 teaspoons lemon juice lettuce

330 grams of shrimp lessali
salt and cayenne pepper to taste

Melt the jelly into the cup of the blender with water and lasiandola for 5 minutes. Add the warmed milk e frullare. In un tegame cuocere i pomodori tritati con il passato di pomodoro fino a farli ammorbidire. Aromatizzare con succo di limone, sale e pepe e fare raffreddare. Versare poi nel frullatore i pomodori e i gamberetti. Distribuire la mousse ottenuta in più stampini e farla raffreddare in frigo per 2 ore, finchè si rassoda. Sformare ciascuna mousse e impiattarla su una foglia di lattuga.
Buon appetito.

Un piatto facile da fare, veloce ma molto ricercato.

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Chicken Napoleon (Scarsdale)

280 g. di petti di pollo disossati e spellati
1/4 di cucchiaino di aglio in polvere
1/4 di cucchiaino di paprika
1/4 di cucchiaino di rosmarino secco
1 tazza di funghi tagliati
1/4 di tazza di aceto di vino rosso
2 cucchiai di prezzemolo fresco tritato
sale e pepe q.b.

Aromatizzare il pollo con l'aglio, la patrika, il rosmarino, sale e pepe. Passarlo allo spiedo o sulla griglia fino a farlo dorare da tutti i lati, metterlo in una pirofila, coprirlo con i funghi e condirlo con l'aceto e il prezzemolo. Cuocere in formno a 160 gradi per circa 15 minuti, fino a farlo diventare tenero.

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pesce alla creola - ricetta scarsdale

1 grossa cipolla tagliata a dadini
1 peperone verde tagliato a dadini
4 gambi di sedano tagliati a dadini
700 g di gamberi o altro pesce pulito e lessato
1 tazza di succo di pomodoro
1 ucchiaino di origano secco
2 tazze di germogli di soia freschi (se non li trovate e usate quelli in scatola, Rinse thoroughly)
1 / 2 cup sliced \u200b\u200bmushrooms

In a saucepan over medium heat cook the onion, bell pepper, celery and tomato juice to make the vegetables become tender. Add the oregano and cook for a few more minutes. Combine bean sprouts, mushrooms, shrimp, cover and cook over low heat for 10 minutes. Serve hot.

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Piccata al prezzemolo

Serves 4 500 g of calf

30 g lean ham 1 hard boiled egg

100 g of white wine
10 g of parsley 1 clove garlic


100 g onion 20 g oil salt to taste


Cover the meat cut into thin slices with the same number of slices prosciutto, spicchi di uovo sodo, prezzemolo e aglio tritati
Arrotolare le fettine e legarle con dello spago alimentare, porle in un tegame con l'olio e la cipolla tritata che già ha iniziato a imbiondire, rosolare lentamente, bagnando con il vino bianco e all'occorrenza con altra acqua.

Ogni porzione contiene 225 calorie

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POLLO INDIANO

INGREDIENTI PER 4 PERSONE - RICETTA SCARSDALE

1200 g di pollo spellato e fatto a pezzi
2 spicchi d'aglio prezzati o schiacciati
1 cucchiaino di aromi misti
1/2 cucchiaino di radice di zenzero grattugiata
1/5 di cucciaino di peperoncino rosso
succ0 di limone
latticello

Punzecchiare il pollo con una forchetta. Put the spices in a bowl and enough lemon juice to inudidirli, distribute the mixture over the chicken and informaro obtained at 160 degrees on the grill, placing in a pan underneath to collect the grease and cooking liquids.
Bake for 45 minutes, until it is tender. Serve and pour cup buttermilk warmed to 174 on each portion.

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The Sea, The Blue, The Abyss and beyond!

Divers, free divers, fishermen, comment, criticism, suggestions, your comments will help me to improve. Photographers: send your photos, even photos of your funny holiday in Sharm or somewhere, the more beautiful will publish on this blog!

Chrissy Nadine Jansen