Salada de couscous com uvas e queijo feta

Kana Okada

Serve 2| Tempo de preparação: 15m | Tempo total: 15m

Ingredientes

• 1/2 chávena couscous
• 1/4 chávena avelãs tostadas e grosseiramente picadas
• 1/4 chávena de queijo feta grosseiramente partido (30g)
• 1/2 chávena de uvas pretas, partidas ao meio e sem sementes
• 1/4 chávena salsa picada
• 3 colheres (sopa) azeite
• 2 colheres (sopa) sumo de limão
• sal e pimenta preta
• pão (pita), para servir.

Instruções

1. Num tigela, combine o couscous com igual volume de água a ferver. Tape e deixe descansar 10 minutos.
2. Mexa o couscous com um garfo, adicionando as avelãs, o queijo feta, as uvas, a salsa, o azeite, o sumo de limão, uma pitada de sal e pimenta preta a gosto. Sirva com pão (pita), se quiser.

By Sara Quessenberry,  September 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/couscous-salad-grapes-feta-00000000040787/index.html

Green Bean and Pasta Salad

Kana Okada

Serves 2| Hands-On Time: 20m | Total Time: 20m

Ingredients

• 4 ounces penne (1 1/4 cups)
• 4 ounces green beans, halved crosswise (about 1 cup)
• 1 cup canned red or kidney beans, rinsed
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons grated Parmesan (2 ounces)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• kosher salt and black pepper

Directions

1. Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
2. Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Divide the salad between 2 containers and refrigerate for up to 1 day.

By Sara Quessenberry,  October 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/green-bean-pasta-salad-00000000042345/index.html

Grilled Shrimp With Lemony Potato Salad

Con Poulos

Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

• 1 pound baby red potatoes (about 12)
• kosher salt and black pepper
• 1/4 cup sour cream
• 2 tablespoons fresh lemon juice
• 4 stalks celery, thinly sliced
• 2 tablespoons chopped fresh chives
• 1/2 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 1/2 pounds medium shell-on shrimp
• 1 tablespoon seafood seasoning (such as Old Bay)

Directions

1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.
2. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
3. In a bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives. Toss to combine.
4. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
5. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.
6. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.

By Sara Quessenberry,  August 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-shrimp-lemony-potato-salad-00000000037813/index.html

Curried Tomato Bisque

Tom Schierit

Serves 2| Hands-On Time: 10m | Total Time: 10m

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, crushed
• kosher salt and black pepper
• 1 teaspoon curry powder
• 1 28-ounce can whole tomatoes
• Greek yogurt, for serving
• fresh cilantro leaves, for serving

Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until soft, 3 to 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 30 seconds more. Add the tomatoes (with their juices) and ½ cup water and bring to a boil.
3. In a blender, puree until smooth. Top with the yogurt and cilantro.

By Charlyne Mattox,  March 2011

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/curried-tomato-bisque-00000000052981/

Asian Rice and Vegetable Bowl With Eggs and Chili Sauce

Hans Gissinger

Serves 4| Hands-On Time: 15m | Total Time: 1hr 10m

Ingredients

• 2/3 cup short-grain brown rice
• 1/3 cup Thai sweet chili sauce (such as A Taste of Thai; found in the international aisle)
• 3 to 4 teaspoons Sriracha or Asian chili-garlic sauce
• 3/4 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 bunch broccoli, cut into florets
• 2 red or yellow bell peppers, thinly sliced
• 2 carrots, peeled and cut into thin sticks
• 2 tablespoons plus 1 teaspoon canola oil
• 4 large eggs

Directions

1. Cook the rice according to the package directions. In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil, and vinegar; set aside.
2. Meanwhile, heat oven to 450° F. After the rice has been cooking for 25 minutes, place the broccoli, bell peppers, and carrots on a large rimmed baking sheet; toss with 2 tablespoons of the canola oil. Roast, tossing once, until tender, 20 to 25 minutes.
3. Heat the remaining teaspoon of canola oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2 to 3 minutes for slightly runny yolks. Serve the vegetables and eggs over the rice and drizzle with the sauce.

By Charlyne Mattox,  February 2011

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/asian-rice-and-vegetable-bowl-with-eggs-and-chili-sauce-00000000051136/index.html

Gingery Shrimp and Couscous

Quentin Bacon

Serves 4| Hands-On Time: 30m | Total Time: 30m

Ingredients

• 1 10-ounce box (1 1/2 cups) couscous
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 3 tablespoons finely chopped ginger
• 1 cup white wine
• 1 pound shrimp, peeled and deveined
• 8 ounces snow peas, cut in half on the diagonal
• 1/3 cup fresh cilantro, roughly chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Cook the couscous according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
3. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.
4. Nestle the shrimp in the onion mixture and simmer for 2 minutes.
5. Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.
6. Divide the couscous among bowls. Spoon the shrimp and snow peas on top.

By Kate Merker,  June 2007

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/gingery-shrimp-couscous-10000001617884/index.html

Hummus fait maison

"INGRÉDIENTS

1 boîte de conserve de pois chiches (En France c'est environ 265g poids net égoutté) Le jus d'un demi-citron 3 cuillères à soupe d'huile d'olive 1 demi-cuillère à café de tahini ou tahiné (appelé aussi pâte ou crème de sésame) optionnel 1 gousse d'ail Sel (mais peu car les pois chiches en conserve en contiennent déjà)

RECETTE Hummus fait maison

Rincer les pois chiches sous l'eau du robinet. Mixer tous les ingrédients ensemble jusqu'à obtention d'une purée sans grumeaux. Certains le préfèrent moins fin. C'est à vous de choisir! Variations : vous pouvez varier le goût de cet hummus maison : en ajoutant 2 cuillères à café de cumin ou en ajoutant 2 cuillères à café de paprika ou en ajoutant quelques champignons de Paris ou en ne mettant pas de tahiné

LES ASTUCES ELLE À TABLE

"Voici une recette pleine de goût et très saine qui peut servir pour tremper des chips de pain pita ou pour remplacer le beurre sur des tartines de pain complet." Valérie Orsoni

• Difficulté : Facile
• Coût :Bon marché
• Préparation : 5mn
• Cuisson : 0mn
• Temps total : 5mn"
Fonte e imagem:
http://cuisine.elle.fr/elle/Elle-a-Table/Cuisine-minceur/Recettes/Les-recettes-minceur-de-Valerie-Orsoni/Hummus-fait-maison