Pheasant Breasts Poached in Tomatoes with Basil and Garlic

Pheasant Breasts Poached in Tomatoes with Basil and Garlic. Requires a brace of fresh/hung pheasants. Very simple and easy pheasant recipes to prepare and cook. Simply double the amount for four people. This healthy recipes also works just as well with chicken.

HEALTHY FOOD RECIPES

Ingredients:

2 pheasants

400 grams chopped tomatoes

fresh basil (to taste)

garlic (to taste)

1 pinch of salt

1 pinch of pepper

Method: 
Remove the breasts from the pheasants. Four breasts is enough for 2 people. Make sure all the sinews are removed.
Place the breasts in the base of a shallow casserole dish.
Chop the basil and crush the garlic. Add to the tomatoes and pour over the meat. Add a cup of water. Cover with lid or tin foil.
Cook at 190 degrees or equivalent, for 60 - 70 minutes, stirring occasionally.
Remove pheasant and keep warm. Transfer the remaining liquid and reduce on a high heat by half, stirring all the time.
Serve on a bed of rice or pasta.

Easy Chocolate Nut Brownies for Kids

Chocolate nut brownies is a simple easy desserts adapted from The Williamsburg Cookbook and consists of a few handful ingredients including butter, unsweetened chocolate, eggs, sugar, vanilla extract, flour, baking powder, and pecans.

Light, fluffy and crunchy chocolate nut brownies are a pleasurable easy dessert recipes for any day or occasion. It's easy to whip up and takes only a few minutes to bake. It's the perfect healthy recipes  for novice bakers and is simple enough for children to bake. For superior results, use high quality chocolate and butter. Poor quality chocolate will make poor tasting brownies.

You don't need electric mixers or beaters when mixing the brownie batter. In fact, it is better to mix the batter by hand using a spoon or spatula. Over mixing the batter will result in dry and tough brownies that forms a thin crust on the top when baked. Mix the dry and the wet ingredients separately and blend them together just until all the dry ingredients are moist. Sift the flour to get the precise amount you need, no more and no less. When placing the batter in the pan, spread it evenly so that the brownies bake evenly with a uniform thickness and texture throughout.

Use glass or a shiny metal pan for baking the brownies. Dark nonstick pans cause the brownies to become soggy and decrease in volume. Grease the pan before making the batter and lightly dust it with cocoa powder to make it easier to pop the brownies out of the pan after slicing them into squares or rectangles. To allow your brownies rise, grease only the bottom of the pan. While baking, the brownies will slightly shrink from the pan. The brownies are done if you insert a toothpick near the edges and it comes out clean. The center will be slightly sticky compared to the drier edges.

Food Gift Idea

Christmas Cookie Recipes

Frosted Sugar Cookies

This easy cookie recipe is is sweet enough to be an idea for Christmas Food Gift. A healthy recipes for perfect frosted sugar cookies that are soft and light. The frosting adds a distinct light touch that adds an extra level of flavor to this tasty sugar cookie. Decorating cookies is such a fun it can be serve as appetizer recipes during Christmas Parties.

Have a great time making these cookie easy appetizers.

Ingredients
24 egg whites, or egg substitute equivalent to 12 eggs
4 tablespoons skim milk
2 cups unsweetened applesauce
2 teaspoons vanilla
4 cups sugar substitute suitable for baking
12 cups flour
4 tablespoons baking powder


Instructions:
Preheat oven to 375 degrees F.
Cream sugar and applesauce.
Whip egg whites and combine with sugar mixture and beat until light.
Sift dry ingredients together.
Combine with egg mixture and knead until air bubbles are out.
You will have a dough that can be kneaded and rolled and shaped.
Roll out long tubes about a half inch in diameter, cut into four inch long pieces, tie into knots or just make circles.
Bake in preheated oven at 375 degrees F until lightly browned, about five to 10 minutes.
Watch carefully so they don't burn.
Frost with lemon or anise frosting, sprinkle with confetti colored sprinkles.


Frosting:
1 box powdered sugar substitute
a few tablespoons skim milk
2 teaspoons anise or lemon flavoring

Method:
Combine sugar substitute, skim milk and desired flavoring in a bowl, stirring well until everything is dissolved.
Spread or drizzle on the cookies to frost.

BBQ Pheasnt Pizza: A twist on BBQ Chicken Pizza

These pheasant recipes was easy to make and it tasted pretty good. Pheasant pizza is baked with lots of gooey fresh mozzarella cheese, sauteed red onion, smoky bbq sauce, scallion for a touch of color and fragrant cilantro. We hope you will like these appetizer recipes as much as we did. It was delightful healthy recipes! 

Servings: 4
Prep Time: 1-2 hours
Cooking Time: 12-15 minutes

Ingredients:
Pizza Dough
- 1 scant tsp. active dry yeast
- 3/4 cup warm water
- 2 cups all-purpose flour
- 3/4 tsp. kosher salt
- 3 tbs. olive oil

Toppings
- breasts of 1 pheasant
- quarter of a red onion, thinly sliced
- 1/2 cup bbq sauce, divided
- 10 ounces of fresh mozzarella cheese
- 1/4 cup pasta/pizza sauce
- 4-5 green onions, white and light green parts chopped
- 1/4 cup of fresh cilantro, chopped


I. Pizza Dough
1. In a small bowl, combine 1 tsp. of yeast and 3/4 cup of warm water. Allow it to sit for 10 minutes.

2. In a large bowl, combine 2 cups of flour, 3/4 tsp. of kosher salt and the yeast/water mixture.

3. Mix the dough while slowly pouring in 3 tablespoons of olive oil. If doing by hand, it helps to have an extra set to help.

4. Stop mixing when everything comes together. Lightly grease the same bowl with olive oil, replace the dough, cover with plastic wrap and allow it to rest for at least 1 hour. You can do this several days in advance.


II. Toppings
1. While dough rests, prepare the toppings. 2 main breasts and 2 tenders

2. Place pheasant breasts into a small container. Lightly sprinkle salt on all sides. Then squirt some bbq sauce to coat all over. Prepare the grill.

3. To make the pizza sauce, combine 1/4 cup of bbq sauce and 1/4 cup of pizza/pasta sauce.

4. Slice fresh mozzarella thinly. Set aside.

5. Chop white and light green parts of green onion.

6. Heat 1 tbs. of olive oil in a pan. Saute sliced red onion for about 5-7 minutes, or until soft and translucent.
Stir often. Or if you're a pro like my brother, you can flip it. But remember, what you lose you must clean.

7. Once grill is ready, cook pheasant breasts for about 5 minutes on each side, or until just cooked through. DO NOT OVERCOOK! Baste with the rest of the bbq sauce. Slice/chop breasts into small pieces.

8. Preheat oven to 500 degrees F.After an hour or two, the dough would've doubled in size.

9. Flatten dough out on a cookie sheet. I found it easiest to use my hands.
Lightly sprinkle some salt over flattened dough. Then spread bbq/pizza sauce mixture over it. We didn't use all of it, but it's up to you. Then top pizza with sliced mozzarella cheese. You can add as much cheese as you want. We went back in afterwards to fill in the spaces. The pheasant comes next. And also the sauteed red onion and chopped green onion. Drizzle leftover bbq/pizza sauce mixture over the top of pizza.

10. Then bake in a 500 degree F oven on the lowest rack for about 12-15 minutes, or until cheese is melted and crust turns golden brown. .

11. Garnish with chopped cilantro and red pepper flakes.

Making Homemade Vegetable Soup

A homemade vegetable soup recipe is a wonderful thing. It's just so much better than anything you'd get in a can. For one thing, only ingredients that you like end up in the appetizer recipes. Plus, you have the opportunity to make it much healthier. And, well, making something yourself is just more satisfying healthy recipes.

Making your own homemade vegetable soup is one of the easiest things in the world. And it's just so versatile. There are a ton of different kinds of vegetable soups — like minestrone, cabbage soup, chicken noodle,beef barley... and so many more.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, chopped or minced
32 oz. low sodium tomato-vegetable juice (such as V8)
16 oz. frozen mixed vegetables
¼ cup orzo pasta
½ teaspoon dried basil
Salt

Freshly ground pepper
Grated fresh Parmesan cheese

Preparation Instructions
1. Fill a medium saucepan with water and place over medium high heat. Bring to a boil.

2. In the meantime, heat the oil in a large saucepan over medium heat. Once warmed, add the onion and sauté until tender, about 3 minutes. Add the garlic and cook until fragrant. Add the tomato-vegetable juice. Bring to a simmer. Reduce the heat to low and simmer gently for 10 minutes.

3. Add the frozen mixed vegetables. Stir. Simmer until heated through.

4. Once the water in the medium saucepan boils, add the pasta. Cook until pasta is almost done; drain.

5. Add the pasta and the basil to the soup. Cook until pasta reaches desired doneness. Season with salt and pepper. Serve the soup in bowls and sprinkle each with Parmesan cheese.