In today’s society people generally want to be healthier and are far more conscious of their wellbeing. However, the supermarkets do not, and as much as they want you to think, try to supply you with the healthy options. Healthy options are often expensive and difficult. However, by leaning just a few simply, healthy recipes can make the world of difference to you and your family. To ensure the right, healthy options are going into you, it is as the old saying goes, if you want something to be done then do it yourself. The majority of us don’t believe in our own cooking skills, mainly because of the TV and the magazines make us believe that only the super chefs can make a super, healthy meal. It’s not true, you can do it, and it’s far easier than you might first think. We all want the simpler option and don’t want the hassle of having to use a variety of blenders, processors and so on.The Secrets to Healthy, Tasty Food
If you initially start your cooking with using tasty ingredients then it’s actually rather impossible to ruin the dinner. If you have children then you know there could be a battle a head of you. So try involving them in the cooking process, quite often if they help and see and understand what they are helping to cook and why, they will be far more inclined to eat it as they have prepared it.Crispy Zucchini and potato pancakes
Now this recipe is easy and all the members of the family will love it.
Two pounds of russet potatoes, peel and grate them.Two zucchini, grate them as well.Three garlic cloves which you will mince.Half a table spoon of chopped rosemary leaves.Quarter a cup of grated Parmesan cheese.Quarter a cup of seasoned bread crumbs.Two egg whites, beaten slightly.One table spoon of kosher salt. Quarter a table spoon of ground black pepper.Three table spoons of vegetable oil. Olive oil needed for drizzling.One and a half cups of mascarpone cheese.
Directions for Preparing this Recipe
Pre heat the oven to 450 degrees Fahrenheit and spray a baking sheet. Put the potatoes and zucchini on two kitchen towels and bring the corners of the towels together and clutch out the dampness from the vegetables. Put the vegetables in a big bowl. Put in the garlic, rosemary, quarter cup of Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Combine until all the ingredients are mingled. Heat oil in a skillet and add the vegetable mixture to the pan. Put the rest of the parmesan cheese on top of the vegetables and cook for eight minutes. Then put the pancake in the oven for twenty minutes to cook from the top.