Delicio Recipe List

This kale and couscous dish is not just a salad, it's a meal! This super healthy salad is packed with a rainbow of colorful veggies to ensure you get your daily intake of vitamins and minerals. To round out the salad, it includes generous portions of garbanzo beans and pearl couscous ~ which makes the salad more filling ;o) If you don't care for the taste (or texture) of traditional couscous (i.e., moroccan), you might like pearl couscous... the round "pearls" are larger and heartier than traditional, and it come in three varieties ~ original, tricolor (my favorite) and whole wheat. And the dried apricots and splash of vinaigrette dressing give this salad a slightly sweet and refreshing taste, while the toasted walnuts provide a little punch of protein and nutty crunch. Seriously delicious! ?? Servings: 4 main entrees or 8 1-cup side salads Ingredients 1 cup uncooked pearl couscous (original, tricolor or whole wheat), plus extra virgin olive oil and salt and pepper to...

WHAT YOU WILL NEED: 2 tbsp olive oil 50g/1�oz unsalted butter 1 garlic clove, finely chopped 1 onion, finely sliced 150g/5�oz potato, cut into small cubes 200g/7oz sweetcorn 600ml/20fl oz hot vegetable stock 50ml/2fl oz double cream salt and freshly ground black pepper 1 tsp fresh chives, finely chopped HERE'S HOW: Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and saut� for five minutes, until softened. Add the sweetcorn and continue to cook for two more minutes. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of chives.

Milo Ice Cream Cake | The Sugar Hit : " Ingredients: For the Chocolate Malt Cake: 1 + � cups (190g) plain flour 1 + � cups (335g) caster sugar � cup (50g) malt powder (Horlicks, Ovaltine) � cup (30g) cocoa 1 tsp baking soda 1 + � cups (375ml) boiling water 2 eggs � cup (125ml) canola oil For the Milo Crumbs: ? cup (50g) flour ? cup (40g) milk powder ? cup (40g) Milo ? cup (40g) cocoa 1 tsp salt 1 tsp cornflour (cornstarch) 6 tbsp (85g) butter 1 L Vanilla Ice Cream (homemade or storebought) For the Malted Hot Fudge: ? cup (85ml) cream � cup (60ml) water � cup (25g) malt powder (Horlicks, Ovaltine, Milo) 6 oz (150g) dark chocolate 1 tbsp glucose or light corn syrup Instructions: First, make the cake. Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin. Place all the dry ingredients in a large bowl, and add the hot water, � a cup at a time, mixing well after each addition. Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the bat...

This is a well-balanced meal that will leave you satisfied. It includes some cruciferous veggies and brown lentils ~ and is served over spring mix seasoned with a light and slightly sweet vinaigrette dressing. Serves 4 Roasted Vegetable Ingredients : 1 cup brussels sprouts, cut in half 1 cup carrots, large diced 1 cup red potatoes, large diced 1 cup parsnips, large diced 1 cup red onion, cut into 1-inch pieces 1 Tbsp extra-virgin olive oil 1/2 tsp salt 1/4 tsp pepper Lentil Ingredients: 1 cup brown lentils, rinsed 2 1/2 cups water 1/2 cup white wine 1 carrot, whole 1 celery, whole 1 bay leaf Salt and pepper to taste Salad and Dressing Ingredients: 16 oz spring mix 2 Tbsp extra-virgin olive oil 2 Tbsp apple cider vinegar 1 Tbsp raw honey 1/2 tsp salt Dash of black pepper Directions: Preheat oven to 400 degrees. Line two baking sheets with foil. Vegetables:  Peel and cut vegetables. Place veggies in large mixing bowl, along with olive oil and seasonings, and toss. Spread veggies on b...

I microwave the sweet potatoes with 1 TB of water so as to retain their utmost flavor versus boiling them in the traditional fashion. This makes for a phenomenal sweet potato casserole... Servings: (6) Par-Cook: 7-10 Mins. Bake: 30 to 35 Mins. INGREDIENTS 4 (about 1 lb.) of regular-size sweet potatoes, peeled and cut into 1/2" cubes 2 tablespoons cold, unsalted butter, diced 2 tablespoons real maple syrup (more or less, to your desired sweetness) 1 tablespoon orange juice 1/4 teaspoon ground cinnamon Pinch of freshly ground nutmeg --2 cups miniature marshmallows DIRECTIONS Preheat oven to 350 degrees. Set aside an 8x8" casserole dish. Place sweet potatoes in a medium glass bowl with 1 tablespoon water, cover with a large microwaveable plate, and cook in microwave on high for 7 minutes. Stir, recover, and microwave in for 1 minute -- 3 times; for a total of 10 minutes, just until sweet potatoes are fork tender. Using mitts, as bowl will be hot, remove from microwave (do not dr...

My mind has gone blank these days.  And now with Ramadhan month over, its back to normal which means  the school runs and swimming lessons for the boys.  So by the end of the day I can hardly keep my eyes open ,let alone think on what to write. Anyways , I  did a recipe of Curtis Stone recently, and since its  Curtis Stone theme these days at the IHCC , I  am posting it here. Its a lovely and simple pasta dish and most of the vegetables used are roasted first in the oven and then pureed to a sauce. Roasting gives it a really lovely flavour. Since we don't have chorizo, I used regular beef sausages which went nicely with the pasta. Even my usually bell pepper hating little guy didn't seem to notice that there was bell peppers in the sauce. Recipe:   Pasta with sausages and roasted Tomato sauce, recipe adapted from Curtis Stone's Spicy Penne  with Chorizo and Roasted Tomato Sauce 6 ripe tomatoes, cut into wedges 1 /2 red bell pepper, left whole 1 on...

While recently picking my first batch of Wild Alaska Blueberries from my front yard, I decided to come up with a muffin recipe from scratch. End result...these streusel topped muffins turned out absolutely fabulous! Yields: (12) Prep: 15 Mins. Bake: 30-35 Mins. INGREDIENTS Berries 1 tablespoon all-purpose flour 1-1/2 cups fresh wild Alaska blueberries Wet 1/2 cup unsalted butter, at room temperature 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon lemon powder (or zest) 1/2 cup 2% milk Dry 2 cups all-purpose flour 1-1/2 teaspoons double-acting baking powder (or regular) 1/2 teaspoon baking powder 1/2 teaspoon table salt Streusel 2 tablespoons all-purpose flour 3 tablespoons granulated sugar 2 tablespoons brown sugar 1 teaspoon ground cinnamon 2 tablespoons cold, unsalted butter, diced METHOD Preheat oven to 350 degrees. Place 12 paper liners in regular-size muffin tin slots, then spray liners with baking spray; set aside. In a small bowl, sprinkle 1 tablesp...

Just a light, easy, healthy and very delicious meal ??  Serves 2 Salad Ingredients: 1 cup quinoa 4 cups fresh baby spinach 1/2 small red onion, thinly sliced 1 cup strawberries, halved 1/2 cup blueberries 2 Tbsp sliced almonds, toasted 2 Tbsp goat (or feta cheese), crumbled Salad Dressing Ingredients : 1 Tbsp extra-virgin olive oil 1 Tbsp rice vinegar 1 heaping tsp honey Dash of salt and pepper Rinse quinoa. Bring 2 cups water and quinoa to a boil in a medium sauce pan; reduce heat and simmer for 15 minutes, or until water is fully absorbed. Remove from flame. Whisk all salad dressing ingredients together in a small bowl. Prepare produce and toast almonds in dry skillet. Just before serving, place quinoa, spinach and dressing in a large mixing bowl; toss until well combined. Divide spinach and quinoa mixture between 2 salad plates or bowls. Divide onions, strawberries, blueberries, almonds and cheese among plates. 

Farro, a wheat that that has been used in Italian cuisine for centuries and becoming more popular in the US, is my new favorite protein. It has a chewy texture and nutty taste. It can turn any salad into a main entree. Farro is sold whole, semi-pearled or pearled, and whole, of course, is the most nutritious - but it also takes twice as long to cook. This recipe calls for pearled, but if you have the time, definitely go with the whole.  And if you can't find farrow, spelt berries or wheat berries would be good substitutes. Serves 2 (as a main entree) Farro Ingredients: 1 cup uncooked farro, rinsed 1/2 Tbsp extra virgin olive oil 1 clove garlic, minced 1/2 tsp salt Pinch of red pepper flakes Dressing Ingredients: 1 ripe avocado 2 Tbsp water (more, if a thinner consistency is desired) 1 Tbsp extra virgin olive oil Juice of 1/2 lime 1/4 tsp hot sauce 1 clove garlic, peeled 1/4 tsp salt Pepper to taste Salad Ingredients: 1 head butter lettuce, torn (or cut in 1/2) 1 small red onion, th...

I discovered Nigel Slater's cooking from the IHCC group when they started doing recipes by the acclaimed chef. Then they showed some of his  cooking shows on TLC as well. And I love his method of cooking, fuss free, using easily available ingredients.  So when this week's theme was announced at the IHCC, cook any recipe by Nigel Slater I decided to do his Roast chicken dish . I am partial to roast chicken recipes and love making extras  so I have enough left overs.  This recipe is also a one pot one as the coucous gets cooked in the pan itself soaking up all the juices left in the pan after the chicken is roasted.  Couscous makes a great weekday dinner meal as you just have to add hot water and its ready within less than 10 minutes. Anyway I didn't have rocket so I left it out. Used two little chickens as you know the boys fight over the drumsticks. Recipe: Spatchcocked chicken with Couscous, recipe adapted from Nigel Slater's recipe.  2 ( 1200g) chicken 4...

Ingredients: 1 pint fresh blackberries 1 pint fresh peaches, peeled, deseeded and cut into 1-2 inch pieces 24 oz whole milk kefir (or yogurt) 2 Tbsp raw honey 1/2 tsp vanilla Directions: Add honey and vanilla to a medium size skillet over medium heat; after honey starts to bubble around edges, add peaches. Cook, stirring frequently, until peaches start to soften, about 3 minutes. While cooking, gently smash peaches with potato masher or fork. Move peaches to one side of the pan; add blackberries to the other side. Cook fruit an addition minute or two, while gently smashing blackberries. Remove from heat and pour fruit into bowl or large glass measuring cup; let cool. Add kefir to the fruit mixture and gently swirl with a knife for a marbled effect. Pour or spoon mixture into popsicle molds, leaving 1/4 inch (for expansion). And lastly, enjoy??

Grilled Rosemary Chicken Breasts Recipe by: Semigourmet "This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer." Ingredients 50 m 4 servings 232 cals 8 cloves garlic, minced 3 tablespoons olive oil 2 tablespoons minced fresh rosemary 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons lemon juice 1/4 teaspoon ground black pepper 1/8 teaspoon kosher salt 4 boneless, skinless chicken breast halves Directions Prep 35 m | Cook 10 m | Ready In 50 m Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature. Place chicken o...

An adult version of popsicles! These luscious, creamy and healthy popsicles are a perfect treat for these hot summer months. Ingredients: 1 quart fresh raspberries 24 oz strawberry whole milk kefir (or substitute full fat yogurt) 2 Tbsp raw honey 2 oz semi sweet mini chocolate chips 1/2 tsp vanilla extract Directions: Place raw honey and vanilla in medium size skillet over medium heat; after honey starts to bubble around edges of skillet, add raspberries. Cook, stirring frequently, until berries soften, about 3 minutes. While cooking, gently smash berries with potato masher or fork. Remove from heat and place in bowl or glass measuring cup and let cool.  Add kefir and chocolate chips to fruit mixture and gently swirl with a knife for a marbled effect. Pour or spoon mixture into popsicle molds, leaving about 1/4 inch (for expansion). Top with a few extra chips, if desired ;o)

Cashew Nut Chicken Yield: 10 servings Ingredients 30.00 ml Knorr Corn Oil 1.20 kg Chicken Breasts, sliced strips 10.00 g Minced ginger 10.00 g Chopped garlic 2.00 g chilli chopped 200.00 g Broccoli cut into flowers 200.00 g Carrots 100.00 g Onion, slices 50.00 g Fresh mushroom, sliced 50.00 g Spring onions sliced 30.00 ml Knorr Chicken Liquid Concentrate Bouillon 250.00 ml Water 30.00 ml Corn Starch 200.00 g Cashewnuts 20.00 ml Knorr Sweet Soy Sauce Preparation 1. Heat half The Knorr Corn Oil in a wok on med to high, sear the chicken but do not cook through, remove and set aside. 2. Add the rest of the oil to the wok and saut� the garlic, ginger, onions, chillis and mushrooms. Mix the cornstarch with water and Knorr Sweet Soy Sauce and add to the vegetable cook for one minute and add the broccoli. 3. Finish by stirring in the Knorr Concentrated Chicken Bouillon, spring onion and cashew nuts. Ser...

Butter Chicken Curry Yield: 10 servings Ingredients 2.00 kg Chicken breast, boneless, skinless 100.00 ml Knorr Patak's Butter Chicken Paste 100.00 g Coriander 300.00 g Yoghurt 200.00 ml Cream, fresh 5.00 g Knorr Chicken Bouillon Powder 120.00 g Onions 12.00 g Garlic Cloves 1.50 kg Basmati rice Preparation 1. Mix the chicken breast cubes,100ml plain yoghurt with the Knorr Patak�s Butter Chicken Pastes and marinate for 6 hours. 2. In a large pot, heat the oil. Fry the chopped onions and chopped garlic on medium heat till golden brown. Add the chicken and fry till good brown colour is achieved. 3. Add the Knorr Chicken Bouillon Powder and 250ml water, simmer for 5minutes. Add the cream and yoghurt and simmer for 3 more minutes. 4. Stir in the toasted cashew nuts, serve over basmati rice and garnish with coriander leaves.

This slightly sweet & slightly spicy cole slaw makes a refreshing side dish for almost any meal. It includes Sir Kensington's Sriracha Mayonnaise, but you can substitute a good quality mayonnaise with 2 teaspoons of Sriracha (a type of hot sauce made from a paste of chili peppers and vinegar) or any hot sauce. Cole Slaw ingredients: 1 small head cabbage, finely shredded 3 stalks celery, finely shredded 3 medium carrots, finely shredded 1/4 cup radishes, finely shredded 1 large granny smith apple, small diced 1 bunch green onions, chopped 1/2 cup golden raisins Dressing ingredients : 1/2 cup Sir Kensington's Sriracha Mayonnaise  1/4 cup rice vinegar 2 Tbsp extra-virgin olive oil 1 Tbsp raw honey 1 tsp salt 1/2 tsp pepper Clean produce; peel carrots and apple. Cut cabbage, celery and carrots in 2 inch pieces and shred, along with the whole radishes, in a food processor (or grater or chef's knife). Transfer the shredded veggies to a large bowl.  Small dice deseeded granny ...