Chicken meatballs Italian recipe

 

Chicken meatballs
Eat Healthy

INGREDIENTS:

• 1 pound chicken breast (or ready-made chicken mince)
• 1 egg
• 2 tablespoons breadcrumbs
• 2 tablespoons parmesan
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/4 teaspoon pepper
• 1 or 2 cans chopped tomatoes
• 1 onion

Put the chicken breast in a kitchen robot and pulse 4 or 5 times until you reach a correct texture, then put it in a bowl and add the breadcrumbs, egg, parmesan, sal and pepper mix and shape into 15/20 meatballs.

Heat a tablespoon oil in a frying pan over medium heat until it's very hot.

Fry the onion, then add the chopped tomatoes and oregano if you like.

Simmer for 15/20 minutes stirring frequently.

Serve the meatballs and sauce on top.

My family loves these chicken meatballs and I often cook them for lunch or dinner.

Buon appetito! Enjoy!

Lentil Salad for your summer

LENTIL SALAD, ARUGULA AND FETA

Legumes like lentils are rich in fiber, protein, folate and iron.
Lentils are a low calorie option if you want to control your weight.
Lentils make an alternative to meat in veggie burgers too.
This recipe can be ready in less than 30 minutes with relatively no prep so you can eat well even on a busy weeknight.

 Ingredients:

• 2 cups fresh arugula
• 2 cups dried green or brown lentils
• 1 red onion, thinly sliced into rings
• 1 medium cucumber, chopped
• 1/4 cup feta cheese
• 1/2 cup chopped walnuts
•  2 tbsp extra-virgin olive oil
• juice 1lemon
• 1 tbsp cider vinegar
• 1 tps ground cumin
• 2 tps pepper
• 1 tps salt

Prep Time: 5 minutes
Cook time: 25 minutes
Serves: 4

Method:

1. Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
2. Meanwhile make the vinaigrette by whisking lemon juice, salt, pepper, oil, vinegar, cumin, then toss in the onion rings, after a few minutes they will soften and turn pink.
3. Add lentils to a large bowl.
4. Add arugula, walnuts, cucumber and feta just before serving. 

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Chips without Potatoes

Oven-chips without Potatoes

This is my proposal of chips, a delicious and healthy low fat recipe, that can be made from chickpea flour, and embellished with flavours of your own choosing. This is a gluten free recipe. This is an old Ligurian recipe: its name is “Panissa”. You need chickpea flour; if needed, you can make it at home, by grinding dry chickpeas to a powder in either an electric coffee grinder or a blender.
Total preparation and cooking time: about 2 hours. But you can eat these “chips” into your salad or warm chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar.
Ingredients:

• 2 cups of chickpea flour
• 4 cups of water
• salt and pepper

Put the chickpea flour and salt in a pot and slowly add the lukewarm water. Stir your batter until the dry and wet ingredients are well incorporated, beat with an electric hand mixer or whisk. Bring over medium high heat and make it boil.
Reduce heat and cook for 50 minutes, stirring constantly; should it dry out too much while it’s cooking stir in more boiling water. If you have a polenta pot with a mechanical stirrer, the cooking will be much easier.
Then put it in a greased pyrex and let the Panissa cool. Then cut it into matchsticks (1/8-inch thick). Spread the chips evenly on a baking tray (use more than one if you need to – best not to have the chips piled up on top of each other) and stick them in a hot oven (200c) for 20/25 minutes or so.They should be light brown and starting to get crunchy. After 20 mins or so, they should be done.
Serve hot, with sauces if you like (provided they are healthy), and enjoy! These chips go well with loads of dishes, also in salad and in sandwiches.