https://www.facebook.com/profile.php?id=100087294540078

Cook and Enjoy, вУлица Козакова, Lviv (2026)

29/10/2022

RECIPES
A Mouth-Watering Spanish Garlic Shrimp Recipe

Shrimp is one of the great sources of protein, that is simultaneously low in calories. However, most of the more popular dishes in America add loads and loads of fatty oils, butters and breading onto an otherwise lean ingredient. For a truly lean shrimp recipe, we had to reach outside of American cuisine. A staple on Spanish tapas menus everywhere, gambas al ajillo is a dead simple but genius combination of shrimp slow-cooked in olive oil that's been infused with lots of garlic, smoked paprika, and a touch of chile heat. Shrimp already has a distinct flavor all on its own but by adding these few extra ingredients to it, each bite just gets kicked up a notch, creating a truly mouth-watering meal. You can serve it as an appetizer and everyone will beg you for the recipe at your next dinner party. Or you can even serve it with a scoop of couscous and some roasted asparagus, and you have a magical weeknight dinner that's filling and 100 percent good for you. Either way, you'll need a bit of bread to drag through the garlicky olive oil at the bottom of the pot. You know that's the best part! And hey, there's nothing wrong with that. Means you've done a solid job whipping this meal up!
NUTRITION: 250 calories, 15 g fat (2 g saturated), 310 mg sodium

SERVES 4
YOU'LL NEED
1⁄4 cup olive oil
6 cloves garlic, thinly sliced
1⁄4 tsp red pepper flakes
1 lb medium shrimp, peeled and deveined
1⁄2 tsp smoked paprika
Salt to taste
1⁄4 cup chopped fresh parsley

HOW TO MAKE IT
Combine the olive oil, garlic, and red pepper in a medium sauté pan set over very low heat.
Cook slowly for about 5 minutes, until very soft and caramelized, being careful not to let it burn.
Season the shrimp with the smoked paprika and salt and add to the pan.
Sauté, turning once, for about 4 minutes total, just until cooked through.
Sprinkle in the parsley and serve with bread for dunking into the garlic oil.
Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.

29/10/2022

RECIPES
Keto Butter-Baked Salmon and Asparagus Recipe

Salmon and asparagus are always great together grilled, but this baked salmon recipe is even more appropriate for keto diet followers because it adds more delicious fat to the omega-3 fatty acids found naturally in salmon. The hint of lemon in the mayo-based topping is delicious on the asparagus, too.

While olive oil is a natural pairing for salmon, this recipe adds fat and flavor from another source: butter. High-fat foods are an essential part of the keto diet, and butter adds plenty of fat (not to mention delicious flavor) to this meal. Combined with a mayonnaise-heavy topping, this meal is as rich and decadent as it is healthy.

Plus, this keto dinner only requires about 10 minutes of hands-on time. All you have to do is trim the ends off the asparagus, melt the butter, and let everything bake on a sheet pan as you put the dressing together. If you're looking for a new go-to weeknight dinner, this baked salmon recipe has you covered.
NUTRITION: 586 calories, 52 g fat (16 g saturated), 721 mg sodium, 3 g fiber, 3 g sugar, 26 g protein

MAKES 2 SERVINGS
INGREDIENTS
3 Tbsp butter
2 4-oz fresh salmon fillets, skin-on
1/2 lb fresh asparagus spears, trimmed
1/4 tsp salt
1/8 tsp black pepper
1/3 cup mayonnaise
1 Tbsp chopped green onion
2 tsp chopped fresh flat-leaf parsley
1/4 tsp finely shredded lemon peel
1 tsp lemon juice

HOW TO MAKE IT
Melt the butter. Preheat oven to 400°F. In a saucepan, melt butter over medium.
Prep the salmon. Place salmon, skin side down, on one side of a baking sheet. Add asparagus to the other side of the baking sheet. Drizzle melted butter over salmon and asparagus; sprinkle with salt and pepper. Bake 12 to 15 minutes or until salmon is cooked through and flakes easily with a fork, and asparagus is tender.
Make the topping. In a small bowl, combine mayonnaise, green onion, parsley, lemon peel, and lemon juice. Serve with roasted salmon and asparagus. If desired, top with additional parsley.
Eat This Tip
Trim off the woody ends of the asparagus before adding spears to the pan. Cook until tender but not mushy.

27/10/2022

Low-Calorie Ginger-Lime Vinaigrette Dressing Recipe
When we order a salad in a restaurant, don't we expect that it will be a healthy, a low-calorie choice? Why then do most salads that you order in a restaurant or fast food chain end up being anything but? Well, how about you check the calorie count before you spread your dressing and then after. There's a big difference, isn't there? That's because most salad dressings, especially the heavier ones like ranch and Caesar dressing, are way more calories than that of even many main courses. But, even a vinaigrette dressing, particularly when served at most restaurants is often tampered with so much that the calorie count is through the room. Even when you buy a bottle of salad dressing in a grocery store you're bound to get something that's full of chemicals, preservatives and hidden fat and calories that you can easily avoid by making your own at home. That's when our tasty, tangy, vegan-friendly ginger-lime vinaigrette comes in. It's simple and easy to make, but much more exciting and elaborate in ingredients and taste that that of your average balsamic vinegar and olive oil blended dressing. With this recipe, you can create an excellent all-purpose Asian-style salad dressing. Plus, it's equally good for dressing a salad as it is for topping a fish fillet or scallops, goosing a grilled steak, or marinating a chicken before roasting. No matter your choice, you'll be licking your fingers and savoring every drop.
MAKES ABOUT 1/2 CUP
YOU'LL NEED
Juice of 2 limes

1⁄2 Tbsp fresh ginger, peeled and minced or grated
1⁄2 Tbsp minced jalapeño
1 clove garlic, minced
1 Tbsp honey
1 Tbsp sesame oil
3 Tbsp canola or vegetable oil
Salt and black pepper to taste

HOW TO MAKE IT
Combine the lime juice, ginger, jalapeño, garlic, and honey in a mixing bowl.
Slowly drizzle in the oils, whisking constantly.
Season with a good pinch of salt and pepper.
Eat This Tip
Just like all our recipes, this one is adaptable. If the combo of ginger and jalapeño is too much for you, swap it out with your favorite pepper of choice. Morally opposed to honey? Reach for agave.

25/10/2022

Healthy Scrambled Eggs With Salmon, Asparagus, and Goat Cheese Recipe
Two eggs scrambled in a pat of butter contain approximately 200 calories. So how do so many other restaurants sling together scrambles with more than 1,000 calories? Simple: excessive oil and egregious amounts of cheese. This healthy scrambled eggs recipe has all the makings of hearty breakfast fare—butter, cheese, protein—but with healthy fats, fresh vegetables, and a light caloric toll. Serve it with a scoop of roasted potatoes and fresh fruit.

NUTRITION: 320 calories, 17 g fat (6 g saturated), 540 mg sodium

SERVES 4
YOU'LL NEED
1 Tbsp butter
8 stalks asparagus, woody bottoms removed, chopped into 1" pieces
Salt and black pepper to taste
8 eggs (Spend the extra dollar or two to buy the highest quality eggs you can find. Free-range farmers market eggs are best.)
2 Tbsp fat-free milk
1⁄4 cup crumbled fresh goat cheese
4 oz smoked salmon, chopped

HOW TO MAKE IT
Heat the butter in a large nonstick skillet or sauté pan over medium heat.
When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
Crack the eggs into a large bowl and whisk with the milk.
Season with a few pinches of salt and pepper and add to the pan with the asparagus.
Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat— they continue to cook even after you cut the heat) and fold in the smoked salmon.
Eat This Tip
There is no shortage of stellar scramble combinations. Invent on the fly, or go with one of these flavor-packed approaches.

Sautéed mushrooms, zucchini, and caramelized onions
Chorizo and onion, with diced avocado and chopped cilantro stirred in before serving
Chunks of chicken or turkey sausage, scallions, and cheddar
Cherry tomatoes, with a swirl of pesto stirred in at the last moment, or even a couple spoonfuls of spicy tomato sauce

23/10/2022

Oven-Roasted Shrimp Cocktail Recipe
A shrimp cocktail is as decadent and fancy as it sounds, right? Well, if there's a better way to start a meal, we haven't found it. Plus, there are health benefits to this fanciful cocktail. Shrimp derives about 80 percent of its calories from protein, making it one of the leanest sources of the belly-filling, metabolism-revving macronutrient. Yet, of course, when you order a shrimp cocktail at a restaurant, it can come with quite a few pitfalls and health danger zones. The problem is, eating shrimp cocktail outside of the house is a recipe for sodium overload, as restaurants tend to turn cocktail sauce into a saline solution. In our version, we cut back on the salt by making a fiery homemade cocktail sauce and improve matters with the shrimp by skipping the pre-cooked store-bought kind (most of which are pretty disappointing tasting) in favor of quickly oven-roasting fresh crustaceans tossed in Old Bay seasoning. The only thing this recipe is missing is a frosty beer, but we had a feeling you might have a few waiting for you in the fridge.

NUTRITION: 180 calories, 5 g fat (1 g saturated), 620 mg sodium

SERVES 4
YOU'LL NEED
1 lb raw shrimp, peeled and deveined
1 Tbsp olive oil
1⁄2 tsp Old Bay seasoning (optional)
Salt and black pepper to taste
1⁄2 cup ketchup
Juice of 1⁄2 lemon
1 Tbsp prepared horseradish
1 tsp sriracha or other hot sauce

HOW TO MAKE IT
Preheat the oven to 400°F.
On a baking sheet, toss the shrimp with the olive oil, Old Bay (if using), and salt and pepper. Bake for about 5 minutes, until the shrimp are pink and just firm.
While the shrimp cook, combine the ketchup, lemon juice, horseradish, and sriracha.
Taste and adjust the spice level to your preference. Serve with the shrimp.
Eat This Tip
How to devein shrimp
The vein running down the back of the shrimp is actually its digestive tract, so removing it is a pretty good idea before cooking. Luckily, it's also super simple.

Step 1: Peel off the shrimp shell and legs.
Step 2: Make an incision down the back of the shrimp.
Step 3: Remove the vein with a knife or your hands.

21/10/2022

A Light Sausage and Mushroom Frittata Recipe
The more a restaurant manipulates an egg, the less healthy it's likely to be. If you ever peek into the kitchen at a fast food breakfast place you may see eggs that come, literally in a cardboard carton and contain more additives than actual egg yolk. Omelets rarely contain fewer than 800 calories, and ambitious concoctions like Panera's soufflé will swallow up an entire day's worth of saturated fat. Frittatas, however, give us hope. These Italian open-face omelets are lighter than their American cousins since they're less likely to be loaded with cheese and more likely to be stuffed with vegetables. You're going to want to make this mushroom and sausage frittata recipe all the time.

NUTRITION: 300 calories, 18 g fat (5 g saturated), 450 mg sodium

SERVES 4
YOU'LL NEED
1 Tbsp olive oil
1 red onion, thinly sliced
1 link cooked andouille sausage, diced (Andouille is a smoked, slightly spicy sausage popular in Cajun cooking. If you can't find it, kielbasa makes a fine substitute.)
8 oz mushrooms (any variety—Creminis work nicely), stems removed, sliced
Salt and black pepper to taste
8 eggs
1⁄4 cup crumbled goat cheese
12 chives or 3 scallions, chopped (optional)

HOW TO MAKE IT
Preheat the oven to 375°F.
Place a large oven-safe skillet or sauté pan over medium heat.
When the pan is hot, add the oil and onion; cook until translucent, about 3 minutes.
Add the andouille and mushrooms and continue sautéing, about 5 minutes.
Season with salt and pepper.
Beat the eggs vigorously with a fork or whisk, then add to the skillet, along with the goat cheese and chives, if using.
Place in the oven and bake until the eggs have fully set (a toothpick inserted into the middle will come out clean), about 20 minutes.
Let cool and then slice into 4 portions, topping with more chives if you like.
Eat This Tip
Using this recipe as a base, here are four other frittata combinations that work beautifully. Just sub out the mushrooms, sausage, and goat cheese for any of the following:

8 spears cooked, chopped asparagus and 2 ounces chopped smoked salmon
1⁄4 cup sundried tomatoes, 1⁄4 cup chopped olives, and 1⁄2 cup crumbled feta
1 cup sautéed spinach, 4 strips crumbled bacon, and 1⁄2 cup grated Gruyère
1 cup sautéed zucchini, 1 cup low-fat ricotta, and 8 to 10 chopped mint leaves

Cook and Enjoy

29/10/2022

29/10/2022

27/10/2022

25/10/2022

23/10/2022

21/10/2022

Address

Telephone

Website

Alerts

Contact The Business

Shortcuts

Share

Category