Recipe box | Anita Kriele

Anita Kriele

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Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

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Recipe box | Anita Kriele | Copy Me That

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Anita Kriele

Lemon and Basil Roasted Cod

This delicious meal is perfect for those seeking a healthier alternative to fish and chips. The cod loins are served up alongside gourmet mash potato that gets its colour from blended peas. Prep time: 25 minutes | Cooking time: 15 minutes.

bhf.org.uk

Anita Kriele

Tray-Baked Fish with Fennel and Orange

Looking for a restaurant-quality dish that doesn’t involve hours of cooking? This colourful, heart-friendly dish hits the mark. Everything is cooked in one roasting tin – meaning even less washing up once you’re done! Prep time: 15 minutes | Cooking time: 1 hour

bhf.org.uk

Anita Kriele

Asian-Style Tuna with Avocado Salsa

Bring a bit of luxury to your dining table with this elegant dish featuring fresh tuna steaks. Prep time: 5 mins ( + 15-20 for marinating) | Cooking time: 8 minutes

bhf.org.uk

Anita Kriele

Beef and Mushroom Stroganoff

This classic Russian dish looks like something out of a gourmet restaurant, but it’s easy to make with the help of some handy cupboard staples. Prep time: 15 minutes | Cooking time: 40 minutes

bhf.org.uk

Anita Kriele

Piri-Piri Chicken

Piri-piri chicken has roots in both Africa and Portugal. It’s easy to recreate with a handful of popular herbs and spices. Make in the oven, or cook over the barbecue for a smoky finish. Prep time: 15 minutes plus 30 minutes marinating time | Cooking time: 30-40 minutes.

bhf.org.uk

Anita Kriele

Steak Fajitas

This fajita dish is colourful, full of flavour and easy to make. Why not put the tortillas and toppings on the table and let everyone assemble their own? Prep time: 10 minutes | Cooking time: 5 minutes

bhf.org.uk

Anita Kriele

Chicken Breasts Stuffed with Pea Pesto

Remember when chicken Kiev was on every restaurant and dinner party menu? This chicken breast recipe brings it right up to date and is much healthier too. It’s also easier to make than you might think. Prep time: 20 minutes | Cooking time: 20 minutes

bhf.org.uk

Anita Kriele

Sweet Carrots

Small amounts of butter and salt enhance the flavor of this side dish. If you prefer to omit them, season with a salt-free spice blend.

mayoclinic.org

Anita Kriele

Spicy Red Cabbage

To save time, shred the cabbage in advance and store in a sealed bag in the refrigerator until ready to use.

mayoclinic.org

Anita Kriele

Sauteed Zucchini Coins

Zucchini slices are lightly sauteed and tossed with herbs instead of being breaded and fried. This recipe also uses olive oil, which is mainly monounsaturated fat.

mayoclinic.org

Anita Kriele

Sauteed Fresh Corn

Prosciutto is a seasoned Italian ham that has less fat and fewer calories than bacon. If you don't have prosciutto, you can use smoked turkey instead.

mayoclinic.org

Anita Kriele

Roasted Potatoes with Garlic and Herbs

Potatoes are a good source of vitamin C, vitamin B-6 and potassium. If you eat the skin, you nearly double the amount of fiber. To make this plant based, leave out butter.

mayoclinic.org

Anita Kriele

Roasted Potatoes

Roasting replaces frying to reduce fat and calories. Herbs replace salt as the flavoring.

mayoclinic.org

Anita Kriele

Roasted Asparagus and Wild Mushrooms

Although this recipe calls for morel mushrooms, other flavorful mushrooms will work as well.

mayoclinic.org

Anita Kriele

Honey-Glazed Sweet Potatoes

Instead of canned sweet potatoes and marshmallows, this recipe uses fresh sweet potatoes, brown sugar and honey.

mayoclinic.org

Anita Kriele

Honey Sage Carrots

To test carrots for doneness, pull out a slice while boiling and check it for tenderness.

mayoclinic.org

Anita Kriele

Ginger-Marinated Grilled Portobello Mushrooms

Portobello mushrooms have a firm texture and virtually no fat or sodium.

mayoclinic.org

Anita Kriele

Garlic Mashed Potatoes

Russet potatoes, with their low moisture and high starch content, are excellent potatoes for mashing. But other types of potatoes, such as Yukon gold potatoes and round white or round red potatoes, will work too but will make a stickier mash. To make this plant based, use a milk substitute.

mayoclinic.org

Anita Kriele

Corn Pudding

Corn pudding tastes great with just about anything grilled. This side dish also satisfies your sweet tooth — no need to make dessert.

mayoclinic.org

Anita Kriele

Chinese-Style Asparagus

To prepare asparagus for cooking, hold a piece of asparagus in the middle. Grab the cut end and bend it downward until the cut end snaps off. The asparagus will break in the right spot to remove its woody end.

mayoclinic.org

Anita Kriele

Cheesy Baked Zucchini

This fun recipe is easy for young chefs to prepare with a little help from an adult. To make this plant based, leave out Parmesan cheese.

mayoclinic.org

Anita Kriele

Cauliflower Mashed 'Potatoes'

Cauliflower is a good source of vitamin C and folate. To make this plant based, leave out butter.

mayoclinic.org

Anita Kriele

Baby Minted Carrots

One serving provides twice the daily estimated average requirement of vitamin A for an adult.

mayoclinic.org

Anita Kriele

Asparagus with Hazelnut Gremolata

Although only a side dish, this recipe is packed with nutrients. Asparagus is an excellent source of folate, and hazelnuts contain iron, magnesium, phosphorus and potassium.

mayoclinic.org

Anita Kriele

Tzatziki Sauce

Tzatziki is a Greek yogurt sauce. It's a tangy counterpoint to barbecued meats, kebabs and falafel. You can also use it as a dip with veggies or pita, or as a salad dressing.

mayoclinic.org

Anita Kriele

Sherried Mushroom Sauce

This white sauce may be low in fat, but it's full of flavor.

mayoclinic.org

Anita Kriele

Roasted Red Pepper Pesto

Traditional pesto is made with basil and pine nuts, but you can experiment with many variations. This one's a winner!

mayoclinic.org

Anita Kriele

Peach Honey Spread

This fruited honey spread is a delicious topping for pancakes or French toast. It's also good served over roasted chicken or pork. If you prefer, use pears, apricots, plums or nectarines instead of peaches.

mayoclinic.org

Anita Kriele

Orange Basil Vinaigrette

mayoclinic.org

Anita Kriele

Low-Fat Turkey Gravy

Drippings from a roasted turkey and vegetables form the base of this gravy. You may also simply use ready-made stock.

mayoclinic.org

Anita Kriele

Italian Salad Dressing

This recipe can be prepared one day ahead of time.

mayoclinic.org

Anita Kriele

House Ranch Dressing

You can whisk ingredients together in a large bowl if you don't have a food processor.

mayoclinic.org

Anita Kriele

Grilled Mango Chutney

Chutney adds a low-sodium punch of flavor and nutrition with its combination of fruit, vegetables and spices.

mayoclinic.org

Anita Kriele

Cranberry Orange Glaze

Cranberries are sometimes called bounce berries because the ripe berries bounce.

mayoclinic.org

Anita Kriele

Citrus Vinaigrette

Experiment with other citrus juices in concentrated form in this vinaigrette. Look for lemon, lime, blood orange or grapefruit.

mayoclinic.org

Anita Kriele

Citrus Remoulade

Remoulade pairs well with seafood. You can add citrus (as in this recipe), chipotle peppers, dill, capers, Old Bay Seasoning or other spices to create different flavors.

mayoclinic.org

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