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Easter Recipes for a Family Lunch

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Happy Easter, everybody! Four months into the new year 2015 we are celebrating the beginning of autumn with these easy and healthy Easter recipes. If you’re starting the day with an Easter brekkie, eggs in all variations are a must! If your having an Easter lunch on the other hand, you can get creative with seasonal veggies, hams and fish. We have hand-picked three delicious Easter lunch (or dinner) recipes that will smoothly fit into your diet plan and won’t make you pay for over-indulging the week after. Add a few simple side dishes, such as roast carrots, asparagus, peas and new potatoes and voilá – you’ve got a beautiful family meal. Off you go, the easter egg hunt is on!

 

ROASTED CARROT SOUP
Hashbrowns, Spinach and Tomato Pie is the perfect addition to your Easter Brunch Menu!

PREP TIME           TOTAL TIME          SERVES

 

INGREDIENTS:soup

  • 3 lb. carrots
  • 1 tbsp. olive oil
  • 0.13 tsp. cayenne pepper
  • 1 tbsp. salt
  • 2 medium trans-fat free margarine or butter
  • 2 clove shallots
  • 3 tsp. garlic
  • 2 c. fresh thyme leaves
  • 4 c. chicken broth
  • 3 piece carrot juice
  • 1 c. fresh ginger
  • 0.25 plain, nonfat Greek yogurt
  • chives

 

INSTRUCTIONS:

STEP1 Preheat the oven to 220 degrees Celsius. On a large jelly-roll pan, toss the carrots with oil, cayenne, and 1/4 teaspoon of the salt. Spread the carrots in a single layer and roast 30 to 35 minutes, or until the carrots are caramelised, stirring once halfway through.

STEP 2 Meanwhile, in a 5-quart sauce pot, melt the margarine on medium. Add the shallots, garlic, thyme, and 1/4 teaspoon of the salt. Cook for 3 minutes or until the shallots are golden, stirring occasionally. Add the carrots, broth, juice, ginger, and the remaining 1/2 teaspoon of salt. Cover and heat to simmering on medium-high. Reduce the heat to maintain a simmer and cook, partially covered, for 10 minutes or until the carrots are tender.

STEP 3 With a blender, puree the mixture until smooth. The soup can be made and refrigerated up to 1 day ahead. Reheat on medium. To serve, top the soup with yogurt and chives.


 

MARINATED BEEF TENDERLOIN

… delicious with roasted carrots and shallots!
beeftenderloin

PREP TIME           TOTAL TIME          SERVES
 
INGREDIENTS:
  • 1 beef tenderloin (3 pounds; preferably center-cut), silver skin trimmed 
  • 1/4 cup Worcestershire sauce 
  • Juice of 1 lemon 
  • 2 tablespoons finely chopped garlic 
  • 2 teaspoons coarse salt 
  • 2 teaspoons coarsely ground pepper 
  • 1 teaspoon safflower oil 
  • 1/2 stick unsalted butter, softened, divided

 

INSTRUCTIONS:

STEP 1  Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.

STEP 2  Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes.

STEP 3  Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more.

STEP 4  Remove from oven, and cover skillet tightly with foil. Important: Let beef in skillet rest 45 minutes, otherwise it will be underdone. Thinly slice, and transfer to a serving platter. Serve with pan juices.

 


 

ROLLED STUFFED SALMON

PREP TIME           TOTAL TIME          SERVES

 

INGREDIENTS:
rolled-salmon-baked-343-d111830_vert

  • 3 tablespoons unsalted butter 
  • 2 large leeks, white and pale-green parts only, chopped and washed well (3 1/4 cups)
  • 1 bunch Swiss chard, tough stems trimmed, leaves chopped (6 cups) 
  • Coarse salt and freshly ground pepper 
  • 1/2 cup plain Greek yogurt 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon whole-grain mustard 
  • 1 tablespoon Dijon mustard 
  • 2 teaspoons minced garlic 
  • 2 teaspoons low-sodium soy sauce 
  • 2 1/4 pounds salmon fillet, preferably wild, skin removed 
  • 1/4 cup packed dill sprigs, plus 6 more sprigs for tops 
  • Extra-virgin olive oil

 

INSTRUCTIONS:

STEP 1  Preheat oven to 230 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.

STEP 2  In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.

STEP 3  Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.

STEP 4  With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.

STEP 5  Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.

Recipes found on marthasteward.com and goodhousekeeping.com