7 Chicken Tikka Recipes You Must Try - NDTV Food

10 Low-Sugar Dessert Recipes That Are Actually Delicious - Forbes

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• 10 Low-Sugar Dessert Recipes That Are Actually Delicious - Forbes
• 30 Healthy Broccoli Recipes That Are Damn Delicious - Self
• Six sought-after recipes from 'Stanley Tucci: Searching for Italy' - CNN
• The 20 best cheese recipes - The Guardian
• Recipes to celebrate the arrival of spring - Los Angeles Times

10 Low-Sugar Dessert Recipes That Are Actually Delicious - Forbes Posted: 28 Mar 2021 11:54 AM PDT Homemade mixed berry yogurt popsicles on a rustic white wood background. Getty Just because you're trying to eat more healthy doesn't mean you need to give up on delicious treats altogether. In fact, responsible indulgence can actually make your diet more sustainable in the long run. Without further ado, here are ten delish dessert recipes that will satisfy your sweet tooth without derailing your healthy eating goals: Sunrise Tropical Fruit Salad With Coconut Chia Cream: Satisfy your 3 p.m. sugar cravings with this delectably refreshing fruit salad that tastes like summer bliss in a bowl. What's more, the easy-to-make treat is loaded with essential nutrients like vitamins A and C, potassium, magnesium, iron and dietary fiber. Need I say more? Here's the full recipe. These recipes for Healthy Fruit Salad with Citrus Mint Dressing and Sugar-Free Strawberry Pretzel Salad are also highly recommended. Cherry Avocado Chocolate Mousse: This rich, velvety mousse is packed with heart-healthy fats and antioxidants thanks to avocado and cherries. Plus, it contains no refined sugar making it a sumptuously healthy ending to your repast. If you aren't a fan of cherries, no worries, simply swap it out with fresh or frozen berries of your choice. Get the dairy-free dessert recipe here.  Frozen Yogurt Bark with Blueberries and Almonds: Loaded with protein, calcium, magnesium and vitamin C, this refreshing, berry-studded dessert will satisfy your sweet tooth without giving you a sugar crash later. Though the recipe uses almonds and blueberries, you can trade them for any toasted nuts and seasonal fruits combo of your choice—like cherries and pecans or pomegranate and pistachios. Here's the original recipe.  Sugar-Free Cottage Cheese Parfait With Berries: Creamy cottage cheese perfectly complements the tartness of berries in this delicious, naturally sweetened healthy treat that you can enjoy both as a dessert and breakfast. Plus, it takes barely five minutes (and minimal culinary prowess) to put it together. What's not to like? Get the recipe here. You might also like these recipes for Key Lime Yogurt Parfait with Granola and Low-Sugar Strawberry Cheesecake Parfait.   Skinny Low Sugar Strawberry Muffins: Fluffy and tender with a burst of sweetness from ripe strawberries in every bite, these scrumptious muffins will satisfy even the sweetest of sweet tooths. You can trade refined sugar with honey or maple syrup to make the recipe healthier.  Get the original recipe here. I also recommend these delish recipes for Skinny Banana Bread Muffins and Low-Sugar Pumpkin Chocolate Chip Muffins.  No-Sugar Cookie Dough Dip: If you like cookie dough as much as I do, you're going to absolutely love this healthier twist on the classic treat that gets its natural sweetness from dates. Made with that gets its natural sweetness from dates. Nuff said. Get the complete recipe here.  Strawberry Blueberry Coconut Water Popsicles: These refreshing, naturally sweet popsicles will help you cool down after a long day while giving you a Vitamin C-boost. I like to throw in some raspberries and mint too—to pack in more flavor. Get the original recipe here. For a vegan version, swap honey in the recipe with maple syrup or date syrup. You might also want to check out this recipe for Pineapple, Mint and Coconut Water Pops.   Dark Chocolate Pistachio Bliss Bites: These crunchy, dairy-free bliss bites will hit the spot as your on-the-go snack as well as post-dinner sweet. Plus, it takes as little as 15 minutes to whip up a batch of these healthy treats. Check out the easy-peasy recipe here. You might also want to try this scrumptious Dark Chocolate Bark with Nuts and Orange Zest recipe.  Skinny Mixed Berry Pie: With a crispy fathead lattice top and a berrilicious filling underneath, no one would be able to guess that this decadent and (seemingly) sinful dessert is both low-carb and free of added sugars. Check out the keto-friendly recipe here.   Coffee Chocolate Chip Blondies: Made with better-for-you ingredients like whole wheat flour and coconut sugar, these chewy treats will make you fall in love with them at first bite. Don't believe me? Try the recipe yourself. I also love these recipes for Paleo Chocolate Chip Blondies and Low-Carb Peanut Butter Blondies. What's your go-to healthy dessert recipe? LMK in the comments section below.

30 Healthy Broccoli Recipes That Are Damn Delicious - Self Posted: 27 Mar 2021 06:00 AM PDT The healthy broccoli recipes some of ate as kids didn't exactly do the delicious cruciferous vegetable justice: Boiled or steamed until mushy, offensively under-seasoned, and horribly bland. As adults, we know better than to sleep on the bevy of fantastic broccoli recipes at our fingertips.  Affordable and packed with nutrients like fiber and vitamin C, broccoli is worth having in your fridge crisper drawer for all of your breakfast, lunch, and dinner needs. Though not a meal by itself, pairing your veggies with a variety of protein-, complex carbohydrate-, and healthy fat-rich ingredients will ensure that what you're eating is always satisfying, SELF columnist Jessica Jones, M.S., R.D., certified diabetes educator and cofounder of Food Heaven, has previously told SELF. That could mean roasting your broccoli and serving it atop soba noodles with a soft-boiled egg, or baking it right into a cheesy, overnight breakfast casserole.  Broccoli is great for meal prep because of the way it maintains its texture and flavor over time, a characteristic many of these meals take advantage of. Even if you don't have time to meal prep, know that broccoli also doesn't take very long to cook in the first place and can be added to almost anything, whether that's a grain bowl or a wrap. When in doubt, having a head of broccoli on hand is always a great way to guarantee there is some green goodness on your plate. These 30 healthy broccoli recipes showcase the many different ways you can make the most of this veggie.  A note about the word healthy here: We know that healthy is a complicated concept. Not only can it mean different things to different people, it's a word that's pretty loaded (and sometimes fraught), thanks to the diet industry's influence on the way we think about food. At SELF, when we talk about food being healthy, we're primarily talking about foods that are nutritious, filling, and satisfying. But it also depends on your preferences, your culture, what's accessible to you, and so much more. We selected these recipes with those basic criteria in mind while also trying to appeal to a wide variety of nutritional needs and taste buds.

Six sought-after recipes from 'Stanley Tucci: Searching for Italy' - CNN Posted: 28 Mar 2021 06:52 AM PDT Editor's Note — Find all six episodes of "Stanley Tucci: Searching for Italy" on CNNgo. (CNN) — With international travel still largely off the table, Italy lovers around the world are getting their fix any way and anywhere. Cue Sunday nights and the transportive power of "Stanley Tucci: Searching for Italy," which just wrapped up its first season on CNN. Uncovering millennia of culinary history while weaving tales of local culture and real people, the show has had viewers salivating over the featured dishes and showcasing their own attempts to replicate them on Instagram and Twitter. We're confident in your abilities. But just in case your attempts haven't quite hit the mark, CNN Travel reached out to the restaurants and chefs behind some of the most tantalizing Italian classics. So while we're awaiting season two, with appetites more than whetted, here are six of the recipes many viewers have been hankering after. The recipes are listed in metric and US measurements and have been adapted for home use by the restaurant or chef. Armando al Pantheon's rigatoni all'Amatriciana Courtesy Armando al Pantheon Armando al Pantheon, Rome -- Amatriciana Recipe courtesy of Claudio Gargioli and Fabrizio Gargioli (chef and owners) This popular Roman trattoria serves up authentic cuisine from its enviable location in the shadow of the Pantheon. Chef Claudio Gargioli is renowned for his quality take on traditional dishes including this delicious Amatriciana, rigatoni pasta served in a tomato sauce made with crispy pork cheek and local pecorino romano cheese. Serves 6 Ingredients 600g / 1¼ pounds rigatoni pasta (or bucatini) 120g / 4½ oz guanciale (cured pork jowl) 6-7 San Marzano tomatoes 100g / 3½ oz grated pecorino romano cheese ½ glass dry white wine 1 tablespoon extra virgin olive oil Salt Black pepper Instructions Fill a large pot with water, add salt and bring it to the boil. In the meantime, heat the extra virgin olive oil in a frying pan. Chop the guanciale into thick strips, add it to the pan and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside. Add six or seven San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for a few minutes. Cook the rigatoni in the pot of boiling water until al dente, add the crispy guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce. Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper. Pasta alla norma is a Sicilian favorite made with eggplant, and this version includes homemade, fresh-cut macaroni. Ristorante Me Cumpari Turiddu, Catania -- Pasta alla norma Recipe courtesy of Gianluca Leocata (chef) and Roberta Capizzi (owner) Roberta Capizzi's welcoming Catania restaurant is a shrine to Sicily with everything from the food and wine to the friendly atmosphere showcasing the very best of the island. Chef Gianluca Leocata's version of traditional pasta alla norma is an ode to Sicilian summer with ripe, juicy eggplant paired with a succulent tomato sauce and topped with local salted ricotta cheese. Serves 4 Ingredients 500g / 18 oz fresh macaroni (can use dried macaroni as an alternative) 500g / 18 oz eggplant 700ml / 1.5 pints tomato purée 5 fresh basil leaves 1 clove garlic 50g / 2 oz salted ricotta Extra virgin olive oil Vegetable oil, for frying Salt Instructions Cut the eggplant lengthways into slices about 1 cm (⅓ inch) thick, sprinkle with salt and layer in a colander. Leave for at least 30 minutes to drain off any bitter juices. Heat the vegetable oil in a large pan, rinse and dry the eggplant, then fry in batches until lightly golden. Cut the fried eggplant into chunks (keeping some whole pieces aside for garnish). In a separate pan, heat the olive oil with the whole, peeled garlic clove then add the strips of eggplant followed by the tomato purée (known as passata in Italy) and a fresh basil leaf. Leave to cook gently until the tomato sauce becomes dense and sweet. When the sauce is almost ready, bring a large pot of salted water to boil and cook the pasta until al dente. Drain and add to the sauce, remove the garlic clove and mix well. Divide into four bowls and top each with the reserved slices of eggplant, a grating of salted ricotta and a leaf of fresh basil. Chef Fabio Picchi fills Stanley Tucci in on his family secret for delicious bistecca alla fiorentina. C.BIO, Florence -- Bistecca alla Fiorentina Recipe courtesy of Fabio Picchi For a true taste of Tuscany, all you need is a hot grill, good-quality meat and the secrets of Florentine meat-master Fabio Picchi. The classic fiorentina steak is served browned on the outside and very rare on the inside for a melt-in-the-mouth experience that encompasses all of the flavors of the land. Serves 3-4 Ingredients 1 fiorentina steak (porterhouse or T-bone) about 1.5kg / 3.5 lb Extra virgin olive oil Salt A few small olive branches (optional as may only be found in more Mediterranean climates) The key to a good fiorentina is a top-quality, well-aged piece of beef so be sure to visit a trusted butcher and request that the steak be cut to the height of a matchstick (about the width of three fingers). The meat must be cooked over a hot grill, barbecue or fireplace for a truly authentic result. Instructions Leave the meat at room temperature for at least 8 hours before you plan to grill it. Prepare the fire well in advance and make sure the embers are white-hot and glowing. Now for the secret: distribute some small olive branches over the embers. This will not only prevent burning by catching the first fats that fall from the steak, but it will add an extra earthy element of flavor to the meat. Place the meat on the grill and cook for 5 to 6 minutes then turn and cook the other side for a further 5 to 6 minutes. Sprinkle a generous amount of salt on each side during cooking. Remove from the grill, carve out the bone and slice the meat into pieces. Arrange on a plate and drizzle with extra virgin olive oil before serving. Stanley Tucci learns how to make the first recorded recipe of Bolognese ragu, which calls for onion, carrot, veal and bacon -- but no tomato sauce and butter instead of oil. Casa Artusi, Forlimpopoli -- Tagliatelle alla bolognese Recipe by Pellegrino Artusi (from his book "La scienza in cucina e l'arte di mangiar bene" published in 1891) The Casa Artusi foundation, named after celebrated 19th-century cookbook author Pellegrino Artusi, is dedicated to Italian home cookery and gastronomic culture. Their historic recipe for bolognese veal ragù is made without tomato and is cited as the first ever recorded recipe. Quick and simple to prepare at home, elevate the flavors further by adding a sprinkle of truffle shavings before serving. Serves 4 Ingredients 400g / 14 oz tagliatelle (or macaroni) 150g / 5½ oz lean veal (preferably fillet) 50g / 2 oz pancetta 40g / 1½ oz unsalted butter ¼ onion ½ carrot 2 medium celery stalks 1 tsp flour 500ml / 1 pint good beef stock Salt Black pepper Nutmeg (optional) Grated parmigiano reggiano cheese, to serve Instructions Bring a large pot of salted water to the boil for the pasta. Cut the veal into very small pieces and finely chop the pancetta, onion, carrot and celery. Heat the butter in a pan and add the veal, pancetta and vegetables all at the same time, season with black pepper and a tiny pinch of salt. Once the veal has browned, add a sprinkle of flour, nutmeg if desired, and a ladle of stock. Continue to cook for 10 minutes, continuing to add more stock as necessary. In the meantime, cook the tagliatelle until al dente. Drain, toss together with the sauce and serve with grated parmigiano reggiano. Spaghetti alle zucchine is a Tucci favorite. CNN Lo Scoglio, Massa Lubrense - Spaghetti alle zucchine Recipe courtesy of Tommaso de Simone (chef) Chef Tommaso de Simone of Lo Scoglio celebrates the fabulous flavors of the Amalfi Coast by using fresh local fish and seasonal produce from the family farm at this stunning seafront restaurant. His recipe for spaghetti served with sweet zucchini, savory parmesan and aromatic basil is the perfect example of quality ingredients carefully combined with love and attention. Serves 4 Ingredients 400g / 14 oz spaghetti 6 medium zucchini Grated parmigiano reggiano (preferably aged 2 years) 1 bunch fresh basil leaves Sunflower oil, for frying Salt Black pepper (optional) Instructions Heat a generous amount of sunflower oil in a large saucepan. Slice the zucchini into thin rounds and then fry in the hot oil until they begin to turn golden. Drain the zucchini with a slotted spoon, place in a bowl and leave in the fridge for at least two hours to rest and soften. When you are ready to prepare the dish, bring a large pot of salted water to the boil and cook the spaghetti until al dente. Heat the rested zucchini in a large frying pan along with 2 ladles of the spaghetti cooking water and season with a pinch of salt and freshly ground black pepper if desired. Drain the spaghetti and add to the pan with the zucchini. Remove the pan from the heat, add a couple of handfuls of grated parmigiano reggiano and toss everything together well. Divide into portions, sprinkle each bowl with more parmigiano reggiano and top with a few fresh basil leaves before serving. Chef Cesare Battisti's costoletta di vitello Courtesy Ratanà Ratanà, Milan-- Costoletta di vitello Recipe courtesy of Cesare Battisti (chef) Milan's Ratanà restaurant champions both traditional and modern versions of the city's cuisine, such as these iconic Milanese breaded veal cutlets. Chef Cesare Battisti shares his faultless method, which involves a hit of fragrant fresh sage and a generous dose of clarified butter to ensure maximum golden crispiness. Serves 4 Ingredients 4 veal cutlets weighing 450g / 15 oz each 5 eggs 400g / 14 oz fine breadcrumbs 600g / 20 oz clarified butter 30-40 fresh sage leaves Salt Instructions Trim any excess meat or fat from the bone of each cutlet, scraping the bone with a sharp knife to clean it completely. Use your hands to flatten down the meat. Each cutlet should be approximately 2-3 cm (1 inch) thick. Beat the eggs with a little salt then coat each cutlet first in egg and then in a layer of breadcrumbs, patting well so that they are evenly covered. Cook each cutlet separately. Heat a tablespoon of clarified butter in a frying pan then place the breaded cutlet into the pan with 2 or 3 sage leaves and cook on a low heat for about 5 minutes. Don't turn the cutlet over but continue to add more butter and sage during this time and constantly spoon over the melted butter to ensure that the top coating of breadcrumbs is golden and crispy. Remove the cutlet and dry on absorbent paper. Leave it to rest for 2 minutes, sprinkle with salt and serve. Maria Pasquale is an Italian-Australian food and travel writer based in Rome. Author of "I Heart Rome" and founder of the award-winning blog HeartRome, her adventures can be followed on Instagram @heartrome. Maria's second book, "How to be Italian," is due for international release in October 2021.

The 20 best cheese recipes - The Guardian Posted: 29 Mar 2021 12:01 AM PDT The first thing I ever "cooked". When Mum let us grate cheddar on to day-old bread. Eyes level with the electric grill. Watching the alchemy, seeing the cheese become molten, stringy. The early magic of making your own tea. I still crave Jeremy Lee's cheese straws, and now I can bake my own. Chef Tim Siadatan has shared Padella's perfect pici cacio e pepe, Alex Jackson his brilliant aligot. Simon Hopkinson offers his elegant roquefort salad, Tomos Parry his famous cheesecake. We have Marcella Hazan's definitive parmesan risotto and Kitty Travers's ricotta ice-cream. Plus, of course, the ultimate toastie. All the cheese pleasers. From OFM to you. The spike of mustard and pepper with warm melted cheese on flaky pastry is hugely pleasing. Cheese straws. Photograph: Romas Foord/The Observer Use the best farmhouse cheddar you can find – nothing compares to montgomery cheddar for this. Toasted cheese sandwich with quince jelly. Photograph: Romas Foord/The Observer The seasonal varieties from Spain and Italy are an entirely different affair from the ripe summer fruits we normally think of. Winter tomatoes with whipped feta. Photograph: Ana Cuba If you can, source sweet and creamy grenier potatoes for this simple dish. Baked vacherin with potatoes and cornichons. Photograph: Romas Foord/The Observer Half wholemeal and half plain flour gives the pastry extra flavour and texture. Potato, thyme and taleggio galette. Photograph: Romas Foord/The Observer Fresh, crisp, salty, sweet and fragrantly oily – this salad is perfect with cool and crumbly roquefort. Roquefort salad with pears, chicory and walnut oil. Photograph: Romas Foord/The Observer Jazz up your mac and cheese with this fresh take – a great way to get your kids to eat more fish. Smoked haddock, pea and chorizo macaroni cheese. Photograph: Clair Irwin This is an extravagant dish, but channel India and enjoy yourself. Paneer butter masala. Photograph: Romas Foord/The Observer This taqueria snack utilises British and Irish cheeses while retaining the creamy texture of the Mexican version. Queso fundido with rajas and chorizo. Photograph: Romas Foord/The Observer Pici is a wonderful dense pasta found all over Tuscany and is as frugal as it gets. Pici cacio e pepe. Photograph: Elena Heatherwick This rich dish is smoky with urfa chilli, coriander seeds and nigella. Bubala's halloumi with black seed honey. Photograph: Haydon Perrior Serve a fat slice of this with crisp lemony leaves, or on the side of sticky slow-roast lamb. Three cheese and caramelised leek bread and butter pudding. Photograph: Romas Foord/The Observer Tender broad beans brighten up this comforting pastry dish. Broad bean, feta and spinach pie. Photograph: Jonathan Lovekin/The Observer Henry Miller helps himself to the entire top of this souffle in the film Henry & June. Anaïs Nin's cheese souffle. Photograph: Romas Foord/The Observer No celebration is complete without this Palestinian institution – these are best eaten the day they are drizzled with sugar syrup. Knafeh nabulseyeh. Photograph: Jenny Zarins These are perfect with some fresh tomatoes and olives for breakfast. Za'atar and halloumi scones. Photograph: Romas Foord/The Observer Make a special effort to obtain authentic, aged, Italian parmigiano-reggiano from the best supplier you know. Risotto alla parmigiana. Photograph: Romas Foord This uses a cheese called tomme fraîche de Cantal: very young, unsalted, squeaky curds that, when melted, go really stringy. Aligot. Photograph: Matt Russell This ricotta ice-cream provides a cool background for the rich mixture of bitter chocolate chips, pistachio nuts and luminous candied citrus peel. Ricotta and canditi ice-cream. Photograph: Grant Cornett The secret here is the outer crust, which is cooked on a higher heat until heavily toasted, while the inside stays soft. Burnt cheesecake. Photograph: Romas Foord/The Observer The Observer aims to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US

Recipes to celebrate the arrival of spring - Los Angeles Times Posted: 28 Mar 2021 08:00 AM PDT With Passover now underway, Easter just a week away and temperatures staying above 72 degrees these days, it's starting to officially feel like spring in L.A. To kick it off, I created an Easter-ish menu that celebrates the ingredients that remind me of the season and holiday: lamb, new potatoes, mint and coconut. Like most seasonally-minded cooks in Southern California, I note the different seasons not by the calendar month but by which ingredients are in the market. In anticipation of all the new green things and non-citrus fruits appearing in the market, I'm taking screenshots of recipes, dog-earing pages in cookbooks and having chats with fellow cooks to collect recipes to use with all the goods. Newsletter Get our new Cooking newsletter. You may occasionally receive promotional content from the Los Angeles Times. For new baby artichokes, I turn to Bavel's treatment of low-simmering them in olive oil teeming with spices and lots of herbs like mint, cilantro and parsley. Fava beans are somewhat of a chore to coax from their pods, and then skins, but I make a day out of it and freeze all the beans to use when a craving hits — this dead-simple scampi pasta makes great use of a hearty handful of them. For all other peas and their relatives, I love this recipe from the Exchange that dresses them in a tart salsa verde-meets-pistachio pesto sauce that just screams "spring!" For new potatoes, I treat them as simply as possible — see my recipe for marble-sized ones dressed in a mint and lemon sauce — to preserve their earthiness. I prefer to serve them warm, too, so they soak up whatever flavorful sauce I dress them with, like the mustardy vinaigrette in this recipe, which coats them in oniony nigella seeds. Then, for something sweet, it's got to be rhubarb, of course. I love the sour stalks roasted and served with duck or lamb, but sometimes you really do want to give over to convention and make a bubbly, sweet strawberry-rhubarb crisp. While winter's leftover, cooler nights still hang around, it's the perfect thing to eat and dream of warmer spring temps, indigo jacaranda blossoms and the kind of eating that celebrates the season of renewal. Advertisement Spring Pea Salad with Pistachio Pipian Make the pistachio pipian a day or two before you plan to make the salad so once you're ready to cook, all you have left to do is blanch the peas and chop up any herbs at the last minute. Get the recipe. Cook time: 1 hour. (Evan Sung / For The Times) Herbed Confit Baby Artichokes Turning, the process of removing the tough outer leaves from baby artichokes to prepare them for cooking, is much easier than on mature artichokes. Do this up to 2 days ahead of time and keep the artichokes in a bowl of cold water — mixed with lemon juice to keep them from browning — until ready to use. Get the recipe. Cook time: 50 minutes. (Evan Sung / For The Times) Advertisement Warm Potato Salad with Nigella Seeds Dressing potatoes in a mustardy vinaigrette while they are still warm allows them to soak up the dressing, becoming extra flavorful. Keep nigella seeds on hand for other recipes after this — they're great used in place of sesame seeds, or as a crunchy topping for roast onions, carrots or other root vegetables. Get the recipe. Cook time: 30 minutes. (Leslie Grow / For The Times) Fava Bean Scampi Preparing fava beans is not hard but takes some time. De-pod and de-shell them ahead of time, blanch them to preserve their brightness, and then freeze them in small bags to use whenever you'd normally grab that bag of frozen green peas or broccoli. They're great tossed on salad, stirred in rice or puréed into a hummus-like dip. Get the recipe. Cook time: 15 minutes. Advertisement (Leslie Grow / For The Times) Strawberry and Rhubarb Crisp Don't skimp on the sugar here — rhubarb is more tart than you think, even when cut with all the beautiful, sweet first-season strawberries. The nutty pecans and bitter brown sugar pair wonderfully with the floral fruit. Prepare the crisp up to 2 days ahead of time and bake when ready to serve. Get the recipe. Cook time: 1 hour 50 minutes.

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