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Healthy Food E-Shop, 3154 Alexander Drive, Dallas, TX (2026)

03/28/2022

Fried jalapeno poppers with shatteringly crisp exteriors, and a melted cream cheese filling.
Ingredients
1 pound jalapeños
1 pound (16 ounces) cream cheese
2 tablespoons fresh juice from 2 limes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

02/25/2022

This honey garlic shrimp is so irresistible, you'll want to eat it every night! A sweet savory glaze ...
Ingredients
1 1/2 pounds medium or large shrimp, deveined (tail on or peeled)
3 garlic cloves
1/2 teaspoon onion powder
Heaping 1/4 teaspoon kosher salt
1/4 cup honey

02/14/2022

This pinwheel recipe is the ultimate finger food! These tortilla roll ups are perfect for ...
Ingredients
6 cups (5 ounces) fresh baby spinach leaves or 1/2 cup defrosted frozen spinach
4 burrito size 10-inch* flour tortillas
8 ounces cream cheese or soft goat cheese
1/3 cup finely chopped sundried tomatoes in oil or jarred roasted red peppers
1/2 teaspoon dried basil

01/22/2022

Twisted rotini pasta noodles tangled with three melted cheeses, rich marinara, and paired with ...
Ingredients
8 oz rotini pasta
1/2 - 1 cup reserved pasta water
1 - 1 1/2 cups white or yellow cheddar cheese, shredded
1/3 cup mozzarella, shredded
1/4 cup fresh parmesan cheese

01/10/2022

Ingredients
1 large onion, peeled and quartered
1 ½ cups (180g) raw pistachio kernels
½ cup (15g) fresh plain bread crumbs
3 cups (250g) chopped fresh parsley
1 cup (85g) chopped fresh tarragon, or 2 tablespoons dried

12/26/2021

There are so many dishes available in today's world some like Indian foods like Biryani, Dosa, Pav Bhaji, Pani Puri etc whereas some like western foods like Pizza, Burger, Noodles etc. ... Among the number of food, Pizza is my favourite food because it tastes and smells fabulous.

06/22/2021

Ingredients
50 g fresh or frozen peas
600 g potatoes
½ a bunch of fresh chives , (15g)
2 x 180g tins of salmon , from sustainable sources
1 lemon
1 tablespoon plain flour , plus extra for dusting
1 large free-range egg
olive oil

Method
Half-fill a large saucepan with cold water and add a tiny pinch of salt.
Place on a high heat and bring to the boil. Meanwhile…
If using fresh peas, pod them into a bowl, then leave to one side.
Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
Finely chop the chives and add them to a mixing bowl.
Drain the salmon in a sieve over the sink .
Add the salmon to the bowl, using a fork to flake it into small chunks.
Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
Crack in the egg and season with a tiny pinch of pepper.
Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
Add the mash to the bowl, then mix together until really well combined.
Sprinkle a little flour over a clean work surface and onto a large plate.
Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
Cut the zested lemon into wedges.
Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

06/17/2021

Ingredients
Metric -s chopped into small cubes
400 g salmon cut into 3 fillets (or other fish)
Olive oil
2 tablespoons fresh parsley chopped finely
Juice of half a lemon optional
Salt and pepper
50 g wholemeal flour
Lemon wedges and a green salad to serve
Instructions
Place the potatoes in a large pan and cover with boiling water. Bring back to the boil and cook for 10-15 minutes until soft. Drain and mash.
Meanwhile, pre-heat your grill to medium hot. Drizzle a little olive oil over your fish and rub to coat evenly. Place the fish on a grill rack and grill skin-side up for 3 minutes, then the other way up for 6 minutes. Remove the fish from the grill and put on a plate. Peel off the skins and throw them away, then flake the fish and add it to the mashed potato.
Add the parsley, lemon juice if using, and a little salt and pepper to the mash and gently mix together, taking care not to break the fish up too much.
Shape the fishcake mix into 12 balls. Tip the wholemeal flour onto a plate and gently roll the balls in the flour until evenly coated, then flatten to make fishcake shapes. Place the prepared fishcakes on a plate, while you make the rest.
Preheat your oven to 120C / 100C fan / gas mark ½ / 250F.
Heat up 3 tablespoons of oil in a large non-stick frying pan for 1 minute and then pop 3 or 4 fishcakes into the pan. Cook for 2-3 minutes or until the fishcakes have developed a golden brown crust on the bottom. Flip over and repeat on the other side. Put the finished fishcakes on a plate in the warm oven to keep warm while you make the rest.
Serve with lemon wedges and a green sala

06/12/2021

16 Ingredients
5 Method Steps

600g desiree potatoes, peeled and diced

415g can red salmon, drained, skin and bones removed and discarded

3 green onions, thinly sliced

1 tsp finely grated lemon rind

2 tbsp lemon juice

1/4 cup chopped fresh dill

2 cups panko breadcrumbs

3/4 cup plain flour

2 eggs

1/4 cup vegetable oil

Lemon wedges, to serve
Horseradish and lemon kale

20g butter

2 bunches kale, stems removed, leaves finely chopped

1/2 cup Bulla Cooking Cream

2 tbsp horseradish cream

2 tbsp lemon juice

Select all ingredients
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Step 1
Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 10 minutes or until tender. Drain well. Mash with a potato masher until smooth. Set aside to cool.
Step 2
Combine mashed potato, salmon, onion, lemon rind, lemon juice and dill in a bowl. Season with salt and pepper. Divide and shape mixture into 8 patties. Place on a baking tray lined with baking paper. Refrigerate for 10 minutes or until firm.
Step 3
Meanwhile, make Horseradish and lemon kale Melt butter in a large non-stick frying pan over medium heat. Add kale. Cook, stirring, for 3 minutes or until kale starts to wilt. Add cream, horseradish and lemon juice. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until kale is tender and mixture has thickened slightly.
Step 4
Place breadcrumbs on a large plate. Place flour on a separate plate. Whisk eggs in a shallow dish. Coat each patty in flour, shaking off excess. Dip in egg. Coat in breadcrumbs.
Step 5
Heat 1/2 the oil in a large non-stick frying pan over medium-low heat. Cook fishcakes, in 2 batches, for 3 to 4 minutes each side or until golden and heated through. Serve with creamed kale mixture and lemon wedges

06/09/2021

ingredients · 50 g fresh or frozen peas · 600 g potatoes · ½ a bunch of fresh chives , (15g) · 2 x 180g tins of salmon , from sustainable sources · 1 lemon · 1 tablespoon...Method
Half-fill a large saucepan with cold water and add a tiny pinch of salt.
Place on a high heat and bring to the boil. Meanwhile…
If using fresh peas, pod them into a bowl, then leave to one side.
Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
Finely chop the chives and add them to a mixing bowl.
Drain the salmon in a sieve over the sink .
Add the salmon to the bowl, using a fork to flake it into small chunks.
Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
Crack in the egg and season with a tiny pinch of pepper.
Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
Add the mash to the bowl, then mix together until really well combined.
Sprinkle a little flour over a clean work surface and onto a large plate.
Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
Cut the zested lemon into wedges.
Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

Healthy Food E-Shop

03/28/2022

02/25/2022

02/14/2022

01/22/2022

01/10/2022

12/26/2021

06/22/2021

06/17/2021

06/12/2021

06/09/2021

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