Recipes with Grapes (Part Two)

• Infections: diet and recipes to control and prevent

Published: 12/30/2008 - Updated: 05/26/2016

• Author: Nayeli Reyes

Grape is a one of the favorite fruits near year end. Plus it's the fruit in season and it goes very well in many dishes, has excellent cleansing properties, laxatives, and is very rich in pectin. They are ideal for children and the elderly, very nutritious fruit, provide iron, magnesium and vitamin B1. Here we share some recipes for your year-end dinner, delight you with some delicious dishes.

Turkey with grapes

Yield: 2 people

Ingredients

• two turkey fillets (250g).
• Salt and pepper to taste.
• 1 tablespoon of flour.
• 4 tablespoons of water.
• 4 tablespoons of white wine.
• 1 tablespoon of balsamic vinegar.
• 1 tablespoon of fresh rosemary.
• 1 tablespoon of tomato puree.
• 50g of green grapes, halved seedless.

Preparation

1. Season the fillets with salt and pepper, and fry in nonstick skillet until browned on both sides.
2. Dissolve flour in water and mix the remaining ingredients (except rosemary).
3. Put the pan with the turkey and simmer five minutes. Remove from heat and garnish with rosemary and serve immediately.

Turkish meatballs

Ingredients

• 2 eggs.
• bread crumbs soaked in milk.
• 2 cups of ground beef (vegetarian or chicken breast)
• 1 tablespoon of tomato.
• 1 tablespoon of paprika.
• 1 onion.
• white wine.
• 30 g of grapes.
• 2 cups of plain yogurt
• 50 grams of flour.
• 50 g of butter.
• Salt and pepper to taste.
• Parsley to taste.

Procedure

1. Mix the meat with eggs, bread crumbs, paprika, finely chopped onion, finely chopped tomatoes, minced garlic, grapes (peeled) salt, parsley, washed and finely chopped, and pepper.
2. When has achieved dough, form round meatballs and a little large.
3. Transfer to a flour.
4. Melt the butter in a case and when this heat and stir fry the meatballs over medium heat.
5. Pour a splash of wine.
6. Reduce heat and simmer a few minutes until the sauce thickens.
7. Add yogurt.
8. Allow to warm the whole, don’t boil.
9. Arrange the meatballs on a platter and sprinkle with parsley or sesame.
10. Serve hot

Grape Salad

Ingredients

• 1 kilo of chicken or vegetarian meat equivalent.
• A quarter of onion.
• Two cloves of garlic.
• Salt
• A few sprigs of celery.
• Half kilo of green seedless grapes.
• Cream plant.
• A quarter of a kilo of peeled and chopped walnuts finely.

Procedure

1. In a bowl, put to cook the chicken with onion and garlic. Add salt to taste.
2. Once cooked, remove from broth, let cool and chop finely.
3. Add the chopped walnuts, grapes, chopped celery, cream, stir well.
4. Eat accompanied by crackers.

Rice with spices and dried fruit

Ingredients

• Brown rice (put to soak the night before) and wild rice (black) in the ratio 2/1.
• Seedless Raisins.
• prunes, dates, apricots, almonds, etc..
• Mix of spices: cinnamon, fennel, cloves, anise, pepper and Curry (all powdered).
• Garlic.
• Liquor (looks good with whiskey cream, blackberry liqueur …).
• Salt to taste.

Procedure

1. Put in advance to soak in the liquor, raisins, seedless prunes, dates, apricots, almonds (peeled).
2. Cover the bottom of a pan with extra virgin olive oil and add the garlic and fry, then add the chopped nuts that were soaked, well drained.
3. They stir for about three minutes and add the rice, give a few laps and species are added, the salt and the water needed to finish cooking the rice (the water in which the rice was soaked).
4. It can be added to serve on the plate a little more species mix to taste.

Chicken, grapes and nuts salad

For 2 people

Ingredients

• 1 turkey breast with bone and skin removed (300g).
• The juice of a lemon.
• Salt to taste.
• ¼ red grape.
• 2 stalks of chopped parsley.
• 2 cups (tea) of green leaves

Sauce

• 1 low fat yogurt (240g).
• 2 tablespoons of orange juice.
• 1 tablespoon of celery.
• dill and salt to taste.
• 1 ½ tablespoons of walnuts, chopped.

Preparation

1. Put the chicken breast in a pot, sprinkle with lemon juice and season with salt.
2. Pour a little water, cover the pan and cook over low heat until is tender.
3. Cool and cut into cubes.
4. Add grapes and parsley. Reserve.
5. In a separate bowl, mix the yogurt, orange juice, celery, salt and dill.
6. Add chicken. In a bowl, spread the greens, salads and nuts.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.