Mr. Bijoy Writes

Riverboat Salmon is a fast preparation dish with some great benefits. This dish is light, yet filling and healthy. It’s a great main item in a light lunch or dinner. The rich flavor will please many and the light burden doesn’t weigh one down after the meal. What ya need: 4 salmon steaks (6-8oz. works best) 1 lemon, quartered 1 tablespoon butter 1 teaspoon soy sauce 1 teaspoon garlic powder Ok, so: Heat a large skillet over medium-low heat. Melt the butter in the skillet. When the butter is completely liquefied, add the soy sauce and garlic powder. Increase the heat to medium. Place the salmon in the skillet and cook 4 minutes on each side, or until well cooked. The fish will be thoroughly cooked when it flakes easily with a fork. Do not test doneness often or you will ruin the integrity of the filet. As the salmon is cooking, prepare the lemon. Cut the lemon in half. Cut one half of the lemon into four thin slices. Cut the other half of the lemon into four wedges. Wh

With the absence of the spices in this recipe it would be weinershnitzel. This dish, however, utilizes some American classics, such as seasoned salt and cayenne pepper, to allow for a more country home-style flavor.  What ya need: 2 pounds of quality veal steak 1 egg 1 ½ cups of bread crumbs or crushed crackers 1 teaspoon of seasoned salt 1 teaspoon of lemon juice ½ teaspoon of cayenne pepper ½ teaspoon of crushed black pepper (white peppercorns may be substituted) Vegetable oil Ok, so: Cut the veal steak into ½ inch thick slivers and allow them to better acclimate to the room temperature. While the steak is sitting out, mix the salt, black pepper, cayenne pepper, and bread crumbs in a shallow dish.  In another shallow dish, beat the egg. In a large skillet, pour in oil to ¼ inch in depth. Heat the skillet on medium heat. In the time it takes you to prepare the bread crumbs, skillet, and egg, the steak should be ready to cook. Take the veal, one piece at a time,

On a trip to Georgia a few years back I came across a portabella soup that sparked my interest. I remember walking into this small restaurant and wanting something warm to help ease the crisp night air. This soup looked good, so I ordered it. I tried for months to try and mimic the recipe and it finally came through. I suggest this soup for cooler days as part of a hearty meal. I hope you enjoy it as much as I did.  What ya need : ¼ cup of unsalted butter 5 chopped leeks (about 3 cups) 1 onion (roughly chopped) 10 ounces of portabella mushrooms (chopped – so about 4 cups) ¼ cup of all-purpose flour 3 cups of quality chicken stock 4 tablespoons of dry sherry 2 cups of Half & Half ¼ teaspoon of cayenne pepper ¼ teaspoon of ground black pepper (or white pepper, your choice) Ok, so: In a big pot, melt the butter over medium heat. Add the leeks and onion and sauté until the onions grow soft. This should take about ten minutes or so. Then add the mushrooms and

Healthy, easy, and good. That's pretty much all you really need, right? Ok, maybe not. Still give this a shot! What ya need: 1- 15oz can of white/cannellini beans, well-rinsed and drained 8 garlic cloves, roasted 2 tablespoons olive oil 2 tablespoons lemon juice Ok, so: Take all of the ingredients and blend in a blender or a food processor, until smooth.  That's it. You're done. Grab some pita chips and enjoy it!

Growing up, I had some issues with cooking rice. I know, right? How could an Indian not get rice? Anyway, back to the point. Here's a healthy, great rice recipe for you to try at home! I hope you enjoy it! What ya need: 1 cup of brown basmati rice 1 cup of low-fat coconut milk 1 cup of cold water 1 tablespoon of canola oil ½ cup of minced onions 1 small jalapeno pepper, seeded and minced 1 teaspoon of minced ginger Juice and zest of 1 lime Ok, so: In a medium saucepan, combine the rice, water, and coconut milk. Whisk this all together and bring to a boil over high heat.Once boiling, reduce the heat to low and cover. Let this simmer for about 45-50 minutes, or until nice and fluffy, and all of the liquid is absorbed into the rice. As the rice is cooking, in a large sauté pan over medium heat, heat up the oil and sauté the onions and jalapeno until the onions are translucent. Make sure you don't burn any of the veggies! When the rice is done cooking, add the ginge

"Gluten-free", "healthy", "low-calorie", and "high fiber" are buzzwords for some people, but run-away-scared terms for others. Let's try and find a happy medium. Here is a healthy, gluten-free recipe that tastes great and is, get this, a good dessert. What ya need: 6 cups of fresh raspberries 5 cups of fresh strawberries, stems removed 1/2 cup of cornstarch 1/2 cup of water 3/4 cup of granulated sugar 1/4 cup of whipping cream 2 teaspoons of confectioners' sugar 1/4 teaspoon of quality vanilla extract 3/4 cup of nonfat plain Greek yogurt Ok, so: In a blender, blend together the raspberries and strawberries until smooth. Push this mixture through a fine sieve into a large bowl. When you've pushed through all of the liquid and fine parts, add enough clean water to equal about 5 cups of liquid.  In a small bowl, mix the 1/2 cup of water with the cornstarch and the granulated sugar. Then, in a large saucepan, mix this mixtu

*Guest Post!!!*  Hey guys! I’m Alysia a healthy living blogger over at Slim Sanity . At my site, you’ll find healthy recipes and snack ideas, along with some of the workouts that I complete day to day. Thanks to Bijoy, I get to share a great new dinner recipe with you all today! The dinners I make ordinarily revolve around a protein dish, paired with some kind of vegetable. Unless I’m planning on a long run the next day, veggies are the only carbs I serve. Not to say that grain carbohydrates are bad. In fact, they show up in my breakfast and lunches quite frequently. This is just a diet that I typically follow, because it works for me! Today’s recipe is for turkey cutlets, along with a side of seasoned steamed broccoli. It’s by far the best turkey cutlet recipe I’ve ever tasted. Ingredients: 4 turkey cutlets, tenderized 2 tablespoons horseradish     2 tablespoons spicy brown mustard 1 tablespoon brown sugar 1 cup black beans   ½ teaspoon garlic salt   ½ teaspoon c

A good meatball is a staple of great Italian-American food. Back in St. Louis, a good meatball was how you could figure out if a restaurant was worth a damn. For those that don't know, I started my crazy journey into the culinary world in St. Louis. This recipe hits home for me, and I want to share it with you. I really hope you enjoy it! What ya need: 1 egg, slightly beaten 3/4 cup of  soft bread crumbs (1 slice) 1/4 cup of grated Parmesan cheese 1/4 cup of finely chopped onion 2 tablespoons of fresh parsley 2 cloves of garlic, minced 1/2 teaspoon of dried rosemary, crushed 1/4 teaspoon of salt

Watermelon salad is under-appreciated, and just tasty. Give this a shot as a fun side for a nice weekend meal or as a great side to any cookout. Enjoy! What ya need: 1 small seedless watermelon, cubed 1 small cucumber, finely diced 6 ounces of crumbled goat cheese 1/4 cup of fresh mint leaves, chopped 1 tablespoon of quality balsamic vinegar 1 teaspoon of honey Ok, so: In a big bowl, combine the watermelon, cheese, cucumber, and mint. Lightly stir this all together. Drizzle the vinegar and honey over the top of the mixture and refrigerate for at least 30 minutes before serving.

Healthy french fries exist? Well, they kind of exist. Most restaurant fries sit in the neighborhood of 400-500 calories per serving. These fries sit at around 175 calories per serving. You can thank me later. What ya need: 2 large baking potatoes 4 teaspoons of plain breadcrumbs (you don't need panko, but it works) 1/2 teaspoon of garlic powder 1/2 teaspoon of dried oregano 1/2 teaspoon of chili powder 1/4 teaspoon of kosher sea salt 1/4 teaspoon of ground black pepper 2 egg whites non-stick cooking spray Ok, so- Preheat your oven to 400°F. Now, half the potatoes, lengthwise and then cut each half into 1/4 inch thick fries. Pat the fries dry with a paper towel and set them aside. In a large plastic Ziploc, or off-brand, bag mix together the spices and the breadcrumbs. Then, in a large bowl, whisk the egg whites until they are a little foamy. You'll know when you're there, don't worry. Throw the fries into the eggs until the fries are well-coated. Then,

Let's get at least one more really great summer recipe in for the year. Ceviche freaks some people out, but you shouldn't be one of those people. The only thing you really need to keep in mind is that you absolutely MUST prepare this with fresh ingredients and consume it when fresh, or almost immediately.  What ya need: 1 pound of fresh Pacific halibut or other hearty fish, cubed 1 teaspoon of sea salt salt 3 tablespoons of fresh-squeezed lime juice 2 peeled and pitted avocados 3/4 cup of minced green olives 1/2 cup of diced tomatillos 1/4 cup of minced onion 1/4 cup of fresh cilantro leaves (get rid of the stems) 1 seeded and minced jalapeño 2 tablespoons of olive oil (you don't need it to be Extra Virgin) Ok, so- Toss the fish in the salt in a large bowl, until the fish is well-coated. Add the lime juice and toss until coated. Let this marinate for about 30 minutes, tossing about every 8-10 minutes, until the fish turns a tad opaque. This is what i