Adapted from The Cancer Survivor's Guide - Foods that help you fight back! by Neal D. Barnard, MD and Jennifer K. Reilly RD. This book is a great source for nutritional information as well as
recipes of the vegan variety.
Without the pie crust, this is a tasty low calorie dessert.
Ingredients:
1 1/2 cups fortified soymilk
4 Tbsp corn starch
1 1/2 cups solid pack canned pumpkin or cooked pumpkin
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 teaspoon salt
1/8 tsp ground cloves
9" unbaked pie crust (optional)
cinnamon sugar (optional) (mix sugar and cinnamon in 5:1 ratio)
Directions:
1) Preheat the oven to 375 degrees.
2) Combine soymilk and cornstarch in a large bowl and whisk until smooth.
3) Stir in the pumpkin, sugar, cinnamon, ginger, salt and cloves. Pour into a custard dish
or pie crust and bake for 45 minutes or until firm.
4) For a little extra sweetness, sprinkle lightly with cinnamon sugar.
5) Cool before slicing. If you have any leftovers, they will keep in a covered container in the
refrigerator for up to 3 days.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Friday, December 7, 2012
Monday, December 3, 2012
Larb Gai
This is adapted from a Thai Cooking Class taught by Chef Bank Ruangsangwattana, Jr. at Herbal Thai Restaurant in Silver Spring, MD
Adjust to your preferred heat level by adding more or less Thai chili powder.
Ingredients:
1 lb minced chicken
1 Tbsp red curry paste
1 cup chicken stock
1 kaffir lime leaf, torn
1/3 cup red onion
1 handful Thai basil leaves
1 handful mint leaves
lettuce
sliced cucumber
cut green beans
1-2 Tbsp fish sauce
1-2 Tbsp sugar
2 Tbsp rice tossed powder
Thai chili powder
1/2 piece of lime
Directions:
1) Heat the water until gently boiling, then add 1 Tbsp red curry paste.
2) Add the chicken and cook through until the sauce is reduced.
3) Turn off the heat and flavor the sauce with fish sauce, sugar, Thai chili powder and rice powder.
Adjust to taste.
4) Add all the herbs, red onion, Thai basil leaves and mint leaves.
5) Squeeze fresh lime juice.
6) Arrange on a serving dish with sliced cucumber, lettuce and cut green beans.
Adjust to your preferred heat level by adding more or less Thai chili powder.
Ingredients:
1 lb minced chicken
1 Tbsp red curry paste
1 cup chicken stock
1 kaffir lime leaf, torn
1/3 cup red onion
1 handful Thai basil leaves
1 handful mint leaves
lettuce
sliced cucumber
cut green beans
1-2 Tbsp fish sauce
1-2 Tbsp sugar
2 Tbsp rice tossed powder
Thai chili powder
1/2 piece of lime
Directions:
1) Heat the water until gently boiling, then add 1 Tbsp red curry paste.
2) Add the chicken and cook through until the sauce is reduced.
3) Turn off the heat and flavor the sauce with fish sauce, sugar, Thai chili powder and rice powder.
Adjust to taste.
4) Add all the herbs, red onion, Thai basil leaves and mint leaves.
5) Squeeze fresh lime juice.
6) Arrange on a serving dish with sliced cucumber, lettuce and cut green beans.
Thai Peanut Dipping Sauce
This is adapted from a cooking class taught by Chef Bank Ruangsangwattana Jr at Herbal Thai restaurant in Silver Spring MD. It is wonderful for dipping chicken skewers or raw or cooked veggies, or on top of a green salad.
Ingredients:
1 cinnamon stick
1 - 2 Tbsp Massaman Curry paste
1/4 -1/2 cup coconut milk
1 cup crushed roasted peanuts (use a coffee grinder for this, but stop before you make peanut butter!)
2 tsp sugar
1 Tbsp fish sauce or 1/4 - 1/2 tsp salt
1/2 cup water
Directions:
1) Heat the water to boiling.
2) Add the curry paste and dissolve.
3) Add the coconut milk and cinnamon stick and stir slowly. Simmer for 2-3 minutes.
4) Add the crushed peanuts and continue to mix. The sauce will start to thicken.
5) Add the sugar and fish sauce (or salt).
6) Adjust ingredients to taste. If the sauce cools, it will solidify. Simply heat it gently on
the stovetop or in the microwave to liquefy.
Ingredients:
1 cinnamon stick
1 - 2 Tbsp Massaman Curry paste
1/4 -1/2 cup coconut milk
1 cup crushed roasted peanuts (use a coffee grinder for this, but stop before you make peanut butter!)
2 tsp sugar
1 Tbsp fish sauce or 1/4 - 1/2 tsp salt
1/2 cup water
Directions:
1) Heat the water to boiling.
2) Add the curry paste and dissolve.
3) Add the coconut milk and cinnamon stick and stir slowly. Simmer for 2-3 minutes.
4) Add the crushed peanuts and continue to mix. The sauce will start to thicken.
5) Add the sugar and fish sauce (or salt).
6) Adjust ingredients to taste. If the sauce cools, it will solidify. Simply heat it gently on
the stovetop or in the microwave to liquefy.
Sunday, November 4, 2012
Lemon Lentil Soup
Adapted from Washington Post Recipes -- September 26, 2012
It takes no more than a slight chill in the air to send us searching for a weeknight soup recipe. We've used red lentils here; use yellow lentils and you'll serve what looks like a bowl of sunshine, made bright by the last-minute additions of lemon juice and preserved lemon. The latter is available at Whole Foods Markets (on the olive bar) and at Middle Eastern stores.
If you have leftovers, you're in luck: The soup tastes better the next day.
Serve with warm flatbread.
Makes 8 cups (4 to 6 servings)
Ingredients:
1/2 medium onion
1 medium rib celery
1 medium carrot
1 or 2 cloves garlic
12 ounces red or yellow lentils (see headnote)
7 cups no-salt-added vegetable broth
1/2 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 or 3 lemons
1/2 preserved lemon (see headnote)
Kosher salt
Freshly ground black pepper
Directions:
Cut the onion and celery into chunks and transfer to the food processor. Peel the carrot and cut it into chunks; add to the food processor. Pulse until finely chopped.
Mince the garlic (to taste). Pick over the lentils to discard any stray bits, then rinse and drain them in a colander.
Combine the broth, lentils, onion, celery, carrot, garlic, curry powder, turmeric and ground ginger in a Dutch oven or a large saucepan. Bring to a boil over high heat, then reduce the heat to medium-low and cook (uncovered) for 15 to 20 minutes; the lentils should be cooked through yet still hold their shape.
Meanwhile, juice the lemons to yield 1/2 cup of juice. Finely chop the preserved lemon half.
Stir in the lemon juice and preserved lemon. Season with salt and pepper to taste.
Divide among individual bowls; serve hot.
Sunday, October 7, 2012
Curry Chicken and Potatoes
I came up with this recipe when I needed to use up a variety of leftover ingredients. It's hard to go wrong with Massaman Curry, coconut milk and cinnamon. All measurements are estimates, as I just used whatever I had available. Be creative!
Ingredients:
3 Tbsp Massaman curry paste
2 bay leaves
1 stick cinnamon, broken in two
2 Tbsp canola oil for cooking
1/2 - 1 cup vegetable broth
2 pounds of chicken breasts, cut into bite-sized pieces
2 sweet potatoes or equivalent white potatoes, cut into chunks
1-2 Chinese eggplants, cut into chunks
3 tomatoes, cut into chunks
1 cup coconut milk (not lite, but opened upside down to limit fat content)
6 cloves of garlic
1/2 cup red onion or shallots, coarsely chopped
1 1/2 Tbsp ginger, grated
1/4 - 1/2 tsp cayenne pepper, to taste, if desired
Kaffir lime leaves ) for topping
Cilantro )
Directions:
1) Preheat oven to 350 degrees. Spray a casserole pan with oil and allow the potato to start baking.
2) In a large frying pan over medium-high heat, heat the curry paste, bay leaves and cinnamon for 1-2 minutes.
3) Add the canola oil, onion, garlic and ginger and a few tablespoons of the broth. Heat for 1 minute.
4) Add the chicken and 1/2 cup of broth and cook for a minute, coating with spices.
5) Add the coconut milk and kaffir lime leaves (if using).
6) Add the chicken mixture to the potatoes and bake covered at 350 for 40-50 minutes, until potatoes are soft. Add broth as desired and toss occasionally to prevent the chicken from becoming too dry.
7) Adjust to taste by adding cayenne if it's too bland or add coconut milk if it's too spicy. For a more
salty taste, add fish sauce.
Ingredients:
3 Tbsp Massaman curry paste
2 bay leaves
1 stick cinnamon, broken in two
2 Tbsp canola oil for cooking
1/2 - 1 cup vegetable broth
2 pounds of chicken breasts, cut into bite-sized pieces
2 sweet potatoes or equivalent white potatoes, cut into chunks
1-2 Chinese eggplants, cut into chunks
3 tomatoes, cut into chunks
1 cup coconut milk (not lite, but opened upside down to limit fat content)
6 cloves of garlic
1/2 cup red onion or shallots, coarsely chopped
1 1/2 Tbsp ginger, grated
1/4 - 1/2 tsp cayenne pepper, to taste, if desired
Kaffir lime leaves ) for topping
Cilantro )
Directions:
1) Preheat oven to 350 degrees. Spray a casserole pan with oil and allow the potato to start baking.
2) In a large frying pan over medium-high heat, heat the curry paste, bay leaves and cinnamon for 1-2 minutes.
3) Add the canola oil, onion, garlic and ginger and a few tablespoons of the broth. Heat for 1 minute.
4) Add the chicken and 1/2 cup of broth and cook for a minute, coating with spices.
5) Add the coconut milk and kaffir lime leaves (if using).
6) Add the chicken mixture to the potatoes and bake covered at 350 for 40-50 minutes, until potatoes are soft. Add broth as desired and toss occasionally to prevent the chicken from becoming too dry.
7) Adjust to taste by adding cayenne if it's too bland or add coconut milk if it's too spicy. For a more
salty taste, add fish sauce.
Wednesday, October 3, 2012
Thai Curry Chicken
Adapted from the label of Maesri brand Masaman Curry Paste
This can easily be adjusted for 'hotness' by changing to ratio of curry paste to coconut milk. Although regular coconut milk is high in fat, a chef at Herbal Thai in Silver Spring taught a great trick during a cooking class. If you open the bottom of the can instead of the top, much of the fat will remain on the top (which is now the bottom). The milk is much richer than the low fat variety, which is diluted with water. The choice is your's, depending on your priorities. The recipe makes enough to go with at least two pounds of chicken or tofu. If you are using tofu, I would try to marinate it in the sauce first, to allow it to take up the flavors. Leftover sauce can be kept for 4 days and used for another meal.
This is not a low calorie or low sodium recipe, but can be adapted by using very little sauce relative to the other ingredients.
Ingredients:
4 oz Masaman Curry Paste (of course)
1 1/2 cups coconut milk
1 more cup of coconut milk, to add as needed
1 - 2 lb chicken, cut into small chunks
1 sweet potato cut into 1/2 inch dice
1/2 Vidalia onion, cut up
1/4 cup shredded Thai basil leaves
1 cup roasted peanuts, coarsely chopped (I use an old coffee grinder)
Directions:
1) Heat 1 1/2 cups coconut mild with the curry paste for about 5 minutes over medium heat.
2) Add chicken then add more coconut milk as needed to adjust for taste.
3) Add potato and onion and heat until the chicken is tender.
4) Add basil toward the end of preparation.
5) Sprinkle top with roasted nuts.
This can easily be adjusted for 'hotness' by changing to ratio of curry paste to coconut milk. Although regular coconut milk is high in fat, a chef at Herbal Thai in Silver Spring taught a great trick during a cooking class. If you open the bottom of the can instead of the top, much of the fat will remain on the top (which is now the bottom). The milk is much richer than the low fat variety, which is diluted with water. The choice is your's, depending on your priorities. The recipe makes enough to go with at least two pounds of chicken or tofu. If you are using tofu, I would try to marinate it in the sauce first, to allow it to take up the flavors. Leftover sauce can be kept for 4 days and used for another meal.
This is not a low calorie or low sodium recipe, but can be adapted by using very little sauce relative to the other ingredients.
Ingredients:
4 oz Masaman Curry Paste (of course)
1 1/2 cups coconut milk
1 more cup of coconut milk, to add as needed
1 - 2 lb chicken, cut into small chunks
1 sweet potato cut into 1/2 inch dice
1/2 Vidalia onion, cut up
1/4 cup shredded Thai basil leaves
1 cup roasted peanuts, coarsely chopped (I use an old coffee grinder)
Directions:
1) Heat 1 1/2 cups coconut mild with the curry paste for about 5 minutes over medium heat.
2) Add chicken then add more coconut milk as needed to adjust for taste.
3) Add potato and onion and heat until the chicken is tender.
4) Add basil toward the end of preparation.
5) Sprinkle top with roasted nuts.
Honey Mustard Broccoli Salad with Thai Basil
This is an interesting refreshing salad that can be easily changed depending on the ingredients you have available. Thai basil has a much more distinctive taste than regular basil, but any herb that tastes good to you without needing to cook it will do.
Ingredients: (one option, anyway)
For the salad:
1 pound of broccoli
2 red bell peppers
1 sweet apple - e.g. Gala or Honeycrisp
20 leaves Thai basil coarsely chopped
1/2 cup of toasted seeds or nuts - sunflower, pumpkin or peanuts can work
(to toast, spread on toaster over shelf or cookie sheet and bake at 350 for about 3-5 minutes;
watch carefully, to avoid burning.)
For the dressing:
3 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp EVOO
2 Tbsp red wine vinegar
1/8 tsp Kosher salt, more to taste
freshly ground pepper to taste
Directions:
1) Use a vegetable peeler to trim the broccoli stalks. Cut the stalks into sliver and the rest into
small florets. Cut the bell peppers into bite-size pieces. Coarsely dice the apples, without peeling.
Steam the vegetables for about 1-2 minutes, so they soften slightly, but are still crisp.
2) Whisk the dressing ingredients together. Toss with the salad. Refrigerate for about 30 minutes
before serving.
Ingredients: (one option, anyway)
For the salad:
1 pound of broccoli
2 red bell peppers
1 sweet apple - e.g. Gala or Honeycrisp
20 leaves Thai basil coarsely chopped
1/2 cup of toasted seeds or nuts - sunflower, pumpkin or peanuts can work
(to toast, spread on toaster over shelf or cookie sheet and bake at 350 for about 3-5 minutes;
watch carefully, to avoid burning.)
For the dressing:
3 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp EVOO
2 Tbsp red wine vinegar
1/8 tsp Kosher salt, more to taste
freshly ground pepper to taste
Directions:
1) Use a vegetable peeler to trim the broccoli stalks. Cut the stalks into sliver and the rest into
small florets. Cut the bell peppers into bite-size pieces. Coarsely dice the apples, without peeling.
Steam the vegetables for about 1-2 minutes, so they soften slightly, but are still crisp.
2) Whisk the dressing ingredients together. Toss with the salad. Refrigerate for about 30 minutes
before serving.
Monday, September 17, 2012
Parsnip Carrot Puree
Adapted from: Canyon Ranch Nourish - indulgently healthy cuisine
This is an easy side dish and is good hot or cold. It's high in vitamins A and C and fiber. I brought this to a friend's house for dinner and everyone loved it!
Makes 8 servings.
Ingredients:
2 lb parsnips, peeled
2 lb carrots, peeled
1 Tbsp unsalted butter
2 - 3 Tbsp chopped scallions
2 tsp sea salt
1 Tbsp evaporated cane juice
Directions:
1. Bring 4 quarts of water to boil.
2. Slice the parsnips and carrots into 1/2 inch slices. Place in the boiling water and cook until soft.
Start checking at about 10, but may take closer to 20. Drain.
3. Place the vegetables in a food processor with the other ingredients. Puree until smooth. Alternatively, you can puree the carrots first and leave the parsnips until the end of processing so that
chunk remain. Just depends on your personal preference --
This is an easy side dish and is good hot or cold. It's high in vitamins A and C and fiber. I brought this to a friend's house for dinner and everyone loved it!
Makes 8 servings.
Ingredients:
2 lb parsnips, peeled
2 lb carrots, peeled
1 Tbsp unsalted butter
2 - 3 Tbsp chopped scallions
2 tsp sea salt
1 Tbsp evaporated cane juice
Directions:
1. Bring 4 quarts of water to boil.
2. Slice the parsnips and carrots into 1/2 inch slices. Place in the boiling water and cook until soft.
Start checking at about 10, but may take closer to 20. Drain.
3. Place the vegetables in a food processor with the other ingredients. Puree until smooth. Alternatively, you can puree the carrots first and leave the parsnips until the end of processing so that
chunk remain. Just depends on your personal preference --
Friday, August 24, 2012
Grilled Sweet Potatoes, Onion and Bell Pepper with Thyme Vinaigrette
From epicurious.com -- Bon Appetit July 2005
This was first prepared for me by my son for a special dinner -- makes it all the more special! The vegetables can be varied, just be sure to cook the potatoes long enough to soften.
It says it makes 6 servings, but only 2-3 for us!
Ingredients:
1/2 cup olive oil (or less)
1 1/2 Tbsp chopped fresh thyme
fresh chopped cilantro (optional)
2 lbs red-skinned sweet potatoes, cut into 1/2" rounds, skin on or off
1 onion, cut into 1/2" thick wedges
1 red bell pepper, cut into thin strips
2 Tbsp apple cider vinegar
Directions:
Prepare broiler or barbecue at medium heat. Whisk oil and thyme (and cilantro) in small bowl to blend.
Place sweet potatoes, onion and bell pepper in large bowl.
Drizzle with 1/4 cup oil mixture and toss to coat.
Grill until tender and slightly charred, turning often, about 15 minutes for pepper and 20 minutes or more for sweet potatoes and onion.
Transfer vegetables to platter.
Whisk vinegar into remaining oil mixture. Season vinaigrette with salt and pepper; drizzle over vegetables. Serve warm or at room temperature.
This was first prepared for me by my son for a special dinner -- makes it all the more special! The vegetables can be varied, just be sure to cook the potatoes long enough to soften.
It says it makes 6 servings, but only 2-3 for us!
Ingredients:
1/2 cup olive oil (or less)
1 1/2 Tbsp chopped fresh thyme
fresh chopped cilantro (optional)
2 lbs red-skinned sweet potatoes, cut into 1/2" rounds, skin on or off
1 onion, cut into 1/2" thick wedges
1 red bell pepper, cut into thin strips
2 Tbsp apple cider vinegar
Directions:
Prepare broiler or barbecue at medium heat. Whisk oil and thyme (and cilantro) in small bowl to blend.
Place sweet potatoes, onion and bell pepper in large bowl.
Drizzle with 1/4 cup oil mixture and toss to coat.
Grill until tender and slightly charred, turning often, about 15 minutes for pepper and 20 minutes or more for sweet potatoes and onion.
Transfer vegetables to platter.
Whisk vinegar into remaining oil mixture. Season vinaigrette with salt and pepper; drizzle over vegetables. Serve warm or at room temperature.
Sunday, August 12, 2012
SMOOTHIES!!
Keep some frozen fruit on hand and you will be able to whip up a quick, filling, nutritious breakfast or lunch at a moment's notice. There's plenty of room for creativity. It's easy to overdo it, though, with the sugar content just from the fruit. Fructose is still sugar, even though it's contained in healthy foods.
So for the non-fruit ingredients, try to minimize juices and maximize plain yogurt and soy and nonfat milks.
Your Basic Smoothie
If you have more bananas than you can eat, when they are perfectly ripe (not over-ripe), cut into
thick slices (1/2 - 1 inch thick) and freeze. This is great for a quick refreshing snack or to make the
best smoothies. Over-ripe bananas make particularly sweet smoothies -- no freezing necessary.
Ingredients:
2 servings
1 cup low fat milk or soy milk
1/2 cup plain or vanilla fat-free yogurt
1 banana
1 cup mixed fruit - fresh or frozen - mixed berries, peaches, mango
3 ice cubes
If using plain yogurt, just a teaspoon or so of sugar may be added.
Atomic Smoothie
from Men's Health
2 servings
Ingredients:
1 cup fat-free milk
1/2 cup OJ
1/2 cup nonfat vanilla yogurt
1 Tbsp peanut butter (use natural -- only ground peanuts)
1 banana, cut into pieces
1 small kiwi, cut into small pieces
1 Tbsp toasted wheat germ
2 Tbsp sunflower seeds
Directions:
Blend it, drink it! That's it!!
Per serving: 300 calories, 10 g fat, 13 g protein
Banana Split Smoothie
2 servings
Ingredients:
1 banana
1/2 cup lowfat vanilla yogurt
1/8 cup frozen OJ concentrate
1/2 cup 1% milk (plus some chocolate soy milk if you wish)
2 tsp whey powder
6 ice cubes crushed
per serving: 170 calories, 8 gm protein, 33 gm carbs
Tropical Punch
3 servings
Ingredients:
3 big chunks of pineapple
1 lime
1 small mango
1/4 cantaloupe
1/4 cup sugar
4 cups water
Blend and strain
Per serving: 210 calories; 1 gm protein, 55 gm carbs, trace fat
Pina Colada
Ingredients:
1 1/2 cups pineapple juice
1/3 cup coconut milk
1/2 cup frozen pineapple chunks
1 Tbsp shredded unsweetened coconut (or 1.5 cups frozen banana slices)
So for the non-fruit ingredients, try to minimize juices and maximize plain yogurt and soy and nonfat milks.
Your Basic Smoothie
If you have more bananas than you can eat, when they are perfectly ripe (not over-ripe), cut into
thick slices (1/2 - 1 inch thick) and freeze. This is great for a quick refreshing snack or to make the
best smoothies. Over-ripe bananas make particularly sweet smoothies -- no freezing necessary.
Ingredients:
2 servings
1 cup low fat milk or soy milk
1/2 cup plain or vanilla fat-free yogurt
1 banana
1 cup mixed fruit - fresh or frozen - mixed berries, peaches, mango
3 ice cubes
If using plain yogurt, just a teaspoon or so of sugar may be added.
Atomic Smoothie
from Men's Health
2 servings
Ingredients:
1 cup fat-free milk
1/2 cup OJ
1/2 cup nonfat vanilla yogurt
1 Tbsp peanut butter (use natural -- only ground peanuts)
1 banana, cut into pieces
1 small kiwi, cut into small pieces
1 Tbsp toasted wheat germ
2 Tbsp sunflower seeds
Directions:
Blend it, drink it! That's it!!
Per serving: 300 calories, 10 g fat, 13 g protein
Banana Split Smoothie
2 servings
Ingredients:
1 banana
1/2 cup lowfat vanilla yogurt
1/8 cup frozen OJ concentrate
1/2 cup 1% milk (plus some chocolate soy milk if you wish)
2 tsp whey powder
6 ice cubes crushed
per serving: 170 calories, 8 gm protein, 33 gm carbs
Tropical Punch
3 servings
Ingredients:
3 big chunks of pineapple
1 lime
1 small mango
1/4 cantaloupe
1/4 cup sugar
4 cups water
Blend and strain
Per serving: 210 calories; 1 gm protein, 55 gm carbs, trace fat
Pina Colada
Ingredients:
1 1/2 cups pineapple juice
1/3 cup coconut milk
1/2 cup frozen pineapple chunks
1 Tbsp shredded unsweetened coconut (or 1.5 cups frozen banana slices)
Wednesday, August 8, 2012
Thai Chicken Satay #2
There is another entry for chicken satay that I have used over and over again, with rave reviews. This is a milder chicken marinade with a spicier sauce. Take your pick!!
From The Barbecue Bible -- Over 500 Recipes by Steven Raichlen
Ingredients:
FOR THE CHICKEN AND MARINADE:
1 lb skinless, boneless chicken breasts
1/4 cup lite coconut milk
2 Tbsp Asian fish sauce
2 Tbsp fresh lime juice
2 tsp honey or sugar
2 cloves garlic minced
1/2 tsp ground turmeric
FOR THE PEANUT SAUCE: (makes about 1 cup)
2 tsp minced fresh ginger
1 Thai, serrano or jalapeño chile, seeded and minced
1 clove garlic, minced
2 scallions, white and green parts, trimmed and minced
1/3 cup chunky peanut butter
1/3 cup lite coconut milk, more if needed
2 Tbsp Asian fish sauce or lite soy sauce, or more to taste
1 Tbsp fresh lime juice, or more to taste
2 tsp sugar, or more
1/4 cup chopped fresh cilantro (optional)
Directions:
1. FOR THE CHICKEN: Soak 16 long bamboo skewers in cold water for 1 hour. Cut the meat lengthwise, into strips about 1/2 inch wide.
2. FOR THE MARINADE: combine the ingredients in a glass bowl and whisk to blend. Add the chicken and toss thoroughly to coat. Cover and refrigerate for 20 - 120 minutes, the longer the better.
3. FOR THE PEANUT SAUCE: Combine all the ingredients in a small, heavy saucepan. Bring to a boil over medium heat, stirring well to mix, then reduce the heat to low and simmer, uncovered, until richly flavored, about 10 minutes. The sauce should be thick but pourable; thin with coconut milk, if needed. Adjust fish sauce, lime or sugar as needed; serve warm or at room temperature. It will keep, tightly covered in the refrigerator, for up to 3 days.
4. Preheat the grill to high. Weave the chicken onto the prepared skewers.
5. When ready to cook, oil the grill grate. Arrange the skewers on the grate and grill, turning with tongs, until lightly browned and cooked through, 1-3 minutes per side.
6. Transfer the sates to serving plates and serve with little bowls of the peanut sauce. Place a sate on a lettuce leaf, top the chicken with a spoonful of the sauce, wrap the lettuce around the sate and pull out the skewer.
From The Barbecue Bible -- Over 500 Recipes by Steven Raichlen
Ingredients:
FOR THE CHICKEN AND MARINADE:
1 lb skinless, boneless chicken breasts
1/4 cup lite coconut milk
2 Tbsp Asian fish sauce
2 Tbsp fresh lime juice
2 tsp honey or sugar
2 cloves garlic minced
1/2 tsp ground turmeric
FOR THE PEANUT SAUCE: (makes about 1 cup)
2 tsp minced fresh ginger
1 Thai, serrano or jalapeño chile, seeded and minced
1 clove garlic, minced
2 scallions, white and green parts, trimmed and minced
1/3 cup chunky peanut butter
1/3 cup lite coconut milk, more if needed
2 Tbsp Asian fish sauce or lite soy sauce, or more to taste
1 Tbsp fresh lime juice, or more to taste
2 tsp sugar, or more
1/4 cup chopped fresh cilantro (optional)
Directions:
1. FOR THE CHICKEN: Soak 16 long bamboo skewers in cold water for 1 hour. Cut the meat lengthwise, into strips about 1/2 inch wide.
2. FOR THE MARINADE: combine the ingredients in a glass bowl and whisk to blend. Add the chicken and toss thoroughly to coat. Cover and refrigerate for 20 - 120 minutes, the longer the better.
3. FOR THE PEANUT SAUCE: Combine all the ingredients in a small, heavy saucepan. Bring to a boil over medium heat, stirring well to mix, then reduce the heat to low and simmer, uncovered, until richly flavored, about 10 minutes. The sauce should be thick but pourable; thin with coconut milk, if needed. Adjust fish sauce, lime or sugar as needed; serve warm or at room temperature. It will keep, tightly covered in the refrigerator, for up to 3 days.
4. Preheat the grill to high. Weave the chicken onto the prepared skewers.
5. When ready to cook, oil the grill grate. Arrange the skewers on the grate and grill, turning with tongs, until lightly browned and cooked through, 1-3 minutes per side.
6. Transfer the sates to serving plates and serve with little bowls of the peanut sauce. Place a sate on a lettuce leaf, top the chicken with a spoonful of the sauce, wrap the lettuce around the sate and pull out the skewer.
Pineapple and Jicama Salad with Honey Vinaigrette
From The Earthbound Cook -- 250 Recipes for Delicious Food and A Healthy Planet
by Myra Goodman
I haven't tried this yet, but it looks like something I'd love, and quite refreshing as a BBQ side dish.
If you have leftover jicama, enjoy it as a low calorie, high fiber snack with hummus, cinnamon sugar (well, maybe not so low calorie), salt, or, as it's done in Mexico, sprinkled with fresh lime juice, chile powder and salt.
The author recommends picking a honey you know you like, as that flavor is predominant. In general, the darker the color of the honey, the stronger its flavor. For the best results, let the pineapple and jicama marinate in the dressing for at least an hour before finishing and serving the salad.
Ingredients:
HONEY DRESSING:
1/3 cup mild-flavored honey
1 Tbsp hot water
Grated zest of 1 orange
1/4 cup apple cider vinegar
1 tsp salt
Freshly ground black pepper, to taste
1 1/2 Tbsp extra-virgin olive oil
SALAD:
1/2 fresh pineapple, peeled, cored, and cut into 1/4 inch cubes
12 ounces jicama, peeled and cut into 1/4 inch cubes
1/2 small red onion, very thinly sliced
1/3 cup thinly sliced fresh mint leaves (optional)
2 ripe avocados, preferably Haas, cut into 1/3 inch cubes
1 cup pecan halves, toasted (at 350 for 5-7 minutes- careful not to burn)
Directions:
1. Combine all the dressing ingredients in a glass jar and seal tightly. Shake vigorously until the honey dissolves. Leave at room temperature.
2. Combine the pineapple, jicama and red onion in a medium size bowl. Toss with 1/3 cup of dressing, stirring to coat. Cover the bowl with a plate or a clean kitchen towel and refrigerate for 1-4 hrs, stirring to coat the fruit and vegetables several times.
3. Add the mint and stir to blend. Transfer to a serving bowl or platter. Arrange the avoids and pecans on top of the salad, drizzle with more of the dressing and serve immediately. Serve the remainder of
the dressing on the side. The salad will keep refrigerated and covered for up to 2 days.
by Myra Goodman
I haven't tried this yet, but it looks like something I'd love, and quite refreshing as a BBQ side dish.
If you have leftover jicama, enjoy it as a low calorie, high fiber snack with hummus, cinnamon sugar (well, maybe not so low calorie), salt, or, as it's done in Mexico, sprinkled with fresh lime juice, chile powder and salt.
The author recommends picking a honey you know you like, as that flavor is predominant. In general, the darker the color of the honey, the stronger its flavor. For the best results, let the pineapple and jicama marinate in the dressing for at least an hour before finishing and serving the salad.
Ingredients:
HONEY DRESSING:
1/3 cup mild-flavored honey
1 Tbsp hot water
Grated zest of 1 orange
1/4 cup apple cider vinegar
1 tsp salt
Freshly ground black pepper, to taste
1 1/2 Tbsp extra-virgin olive oil
SALAD:
1/2 fresh pineapple, peeled, cored, and cut into 1/4 inch cubes
12 ounces jicama, peeled and cut into 1/4 inch cubes
1/2 small red onion, very thinly sliced
1/3 cup thinly sliced fresh mint leaves (optional)
2 ripe avocados, preferably Haas, cut into 1/3 inch cubes
1 cup pecan halves, toasted (at 350 for 5-7 minutes- careful not to burn)
Directions:
1. Combine all the dressing ingredients in a glass jar and seal tightly. Shake vigorously until the honey dissolves. Leave at room temperature.
2. Combine the pineapple, jicama and red onion in a medium size bowl. Toss with 1/3 cup of dressing, stirring to coat. Cover the bowl with a plate or a clean kitchen towel and refrigerate for 1-4 hrs, stirring to coat the fruit and vegetables several times.
3. Add the mint and stir to blend. Transfer to a serving bowl or platter. Arrange the avoids and pecans on top of the salad, drizzle with more of the dressing and serve immediately. Serve the remainder of
the dressing on the side. The salad will keep refrigerated and covered for up to 2 days.
Carrot Apple Slaw
Adapted from The Earthbound Cook -- 250 Recipes for Delicious Food and A Healthy Planet
by Myra Goodman
I wanted to make a quick side dish to go with chicken I was grilling, and the only vegetables I had on hand were baby carrots. I was missing the cabbage, apple juice and apple cider vinegar, so I substituted
lemonade, left out the lemon juice and used rice vinegar. It went over well and only took a few minutes to prepare, using a food processor for the carrots and apples. Prepare them separately by pulsing in short bursts to preserve firm crunchy ingredients.
Ingredients:
3 cups grated carrots
1 crisp apple, with skin, grated
1 cup finely shredded red cabbage (optional)
1/3 cup raisins
1/4 cup fresh or dried pineapple (optional)
1/4 cup tofo mayo
1/4 cup apple juice
2 Tbsp apple cider vinegar
1 Tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
1/2 cup salted cashews - halves or chopped
Directions:
Place the carrots, cabbage, apple, raisins and pineapple in a large bowl.
Combine the mayo, apple juice, cider vinegar and lemon juice in a small bowl, and whisk to blend.
Salt and pepper to taste.
Add the mayo mixture to the carrot mixture and stir to combine. Season with salt and pepper to taste.
Just before serving, stir in the cashews.
Enjoy!
by Myra Goodman
I wanted to make a quick side dish to go with chicken I was grilling, and the only vegetables I had on hand were baby carrots. I was missing the cabbage, apple juice and apple cider vinegar, so I substituted
lemonade, left out the lemon juice and used rice vinegar. It went over well and only took a few minutes to prepare, using a food processor for the carrots and apples. Prepare them separately by pulsing in short bursts to preserve firm crunchy ingredients.
Ingredients:
3 cups grated carrots
1 crisp apple, with skin, grated
1 cup finely shredded red cabbage (optional)
1/3 cup raisins
1/4 cup fresh or dried pineapple (optional)
1/4 cup tofo mayo
1/4 cup apple juice
2 Tbsp apple cider vinegar
1 Tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
1/2 cup salted cashews - halves or chopped
Directions:
Place the carrots, cabbage, apple, raisins and pineapple in a large bowl.
Combine the mayo, apple juice, cider vinegar and lemon juice in a small bowl, and whisk to blend.
Salt and pepper to taste.
Add the mayo mixture to the carrot mixture and stir to combine. Season with salt and pepper to taste.
Just before serving, stir in the cashews.
Enjoy!
Saturday, August 4, 2012
Baked Fish and Sweet Potatoes with Thyme and Garlic
Being a great fan of potatoes, I must say that that the leftover potatoes taste even better
than on the day this dish is prepared. Steamed string beans are good as a side dish.
Ingredients:
1 pound sweet potatoes, in chunks, can leave skin on
1 pound new potatoes, in chunks, can leave skin on
4 Tbsp extra virgin olive oil
Thyme - leaves from 4-5 sprigs
4 whole garlic cloves, peeled
1 large shallot, peeled and cut in chunks
Sea salt
Black pepper, freshly ground
2 lb firm fish fillet - grouper, striped bass, red snapper or mahi mahi
2 Tbsp unflavored bread crumbs (can make from toasted whole wheat bread or use panko)
Directions:
1) Preheat oven to 400.
2) Place the potatoes in the baking dish, pour 2 tbsp of the olive oil over them, add 1/2 of the thyme,
and all the garlic and shallots. Add salt and pepper to taste. Toss and bake for 15 minutes.
3) Turn the potatoes, then return to oven until fork-tender, about another 10 minutes.
4) Push the potatoes to the sides, place the fish in the center, skin side down. Add the remaining thyme, and some salt and pepper. Sprinkle the bread crumbs and remaining 2 Tbsp olive oil over the fillet. Bake for about 14 minutes.
than on the day this dish is prepared. Steamed string beans are good as a side dish.
Ingredients:
1 pound sweet potatoes, in chunks, can leave skin on
1 pound new potatoes, in chunks, can leave skin on
4 Tbsp extra virgin olive oil
Thyme - leaves from 4-5 sprigs
4 whole garlic cloves, peeled
1 large shallot, peeled and cut in chunks
Sea salt
Black pepper, freshly ground
2 lb firm fish fillet - grouper, striped bass, red snapper or mahi mahi
2 Tbsp unflavored bread crumbs (can make from toasted whole wheat bread or use panko)
Directions:
1) Preheat oven to 400.
2) Place the potatoes in the baking dish, pour 2 tbsp of the olive oil over them, add 1/2 of the thyme,
and all the garlic and shallots. Add salt and pepper to taste. Toss and bake for 15 minutes.
3) Turn the potatoes, then return to oven until fork-tender, about another 10 minutes.
4) Push the potatoes to the sides, place the fish in the center, skin side down. Add the remaining thyme, and some salt and pepper. Sprinkle the bread crumbs and remaining 2 Tbsp olive oil over the fillet. Bake for about 14 minutes.
Sunday, July 29, 2012
Chicken Fajitas
Great full meal on the grill!
Ingredients:
1 lb boneless skinless chicken (or meat) cut into strips
1 large onion, cut into quarters and then thick slices
2-3 red or green peppers
1 jalapeno pepper cut into rings (optional)
1 Tbsp olive oil
2 Tbsp chopped cilantro, more for garnish
1/4 tsp cinnamon
1/2 tsp cumin
salt and pepper to taste
juice of 1 lime - divided
Whole wheat tortillas (optional)
Salsa
Directions:
Cut the chicken into slices across the grain. Marinate with all the other ingredients,
except reserve juice of 1/2 lime.
Pre-heat grill or skillet to medium-high. Cook for 5-6 minutes until meat reaches desired
doneness.
Ingredients:
1 lb boneless skinless chicken (or meat) cut into strips
1 large onion, cut into quarters and then thick slices
2-3 red or green peppers
1 jalapeno pepper cut into rings (optional)
1 Tbsp olive oil
2 Tbsp chopped cilantro, more for garnish
1/4 tsp cinnamon
1/2 tsp cumin
salt and pepper to taste
juice of 1 lime - divided
Whole wheat tortillas (optional)
Salsa
Directions:
Cut the chicken into slices across the grain. Marinate with all the other ingredients,
except reserve juice of 1/2 lime.
Pre-heat grill or skillet to medium-high. Cook for 5-6 minutes until meat reaches desired
doneness.
Lime Cilantro Pasta with Grilled Chicken
Lime Cilantro Pasta with Chicken in a Citrus Cilantro Sauce
from pappardellespasta.com
Ingredients:
1 lb. Pappardelle’s Lime Cilantro Pasta
3 tablespoons olive oil*
2 cloves garlic*, minced
½ cup frozen orange juice concentrate*
1 cup water*
½ cup lemon juice*
2 tablespoons Dijon mustard*
2 teaspoons tomato paste*
1 tablespoon soy sauce*
1 tablespoon fresh ginger root*, finely minced
1 lb. boneless, skinless chicken breast
1 bunch fresh cilantro*, chopped
Directions:
1. Combine orange juice concentrate, water, lemon juice, olive oil, mustard, tomato paste, garlic, soy sauce and ginger in bowl. Mix thoroughly.
2. Put chicken in plastic zipper lock freezer bag. Add half of the orange juice mixture, refrigerate and marinate for 30–60 minutes.
3. Grill or broil chicken on both sides until cooked through, but moist. Slice into bite-sized pieces and reserve.
4. Heat remaining orange juice mixture in small saucepan and simmer for 5 minutes.
–Or-
Use Pappardelle’s Mild Curry Sauce in place of remaining orange juice mixture Step 6.
5. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and transfer to heated pasta bowl.
6. Add cilantro to pasta and toss thoroughly. Add the heated sauce and toss again. Add the chicken and toss one final time. Serve immediately.
Serves 6
http://www.pappardellespasta.com
Eggplant Salad with Dill and Garlic
This tangy salad is an interesting departure from baba ganoush
adapted from Bon Appétit
Ingredients:
3 large eggplants (about 1 1/2 pounds each), peeled and cut into 1/2-inch cubes
3 tablespoons kosher salt
3 red bell peppers
9 tablespoons olive oil
8 cloves garlic, thinly sliced
1/4 cup fresh dill, chopped
3 tablespoons white vinegar
2 teaspoons sugar
Sheets of matzoh, for serving
Directions:
In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.
Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.
Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.
Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.
Read More http://www.epicurious.com/recipes/food/views/Eggplant-Salad-with-Dill-and-Garlic-237998#ixzz21xajJ0U2
Wednesday, July 4, 2012
Black Bean Dip
Easiest appetizer ever, and so easy to adapt to your taste. I just made 2 different versions, experimenting with tastes.
Ingredients:
1 1/2 cups cooked or canned black beans, rinsed and drained
1 cup salsa (I used Muir Glen Medium Chipotle Salsa, so it has a bit of a kick on its own)
Ingredients:
1 1/2 cups cooked or canned black beans, rinsed and drained
1 cup salsa (I used Muir Glen Medium Chipotle Salsa, so it has a bit of a kick on its own)
Version two with 365 Thick and chunky mild salsa is excellent - about 5 minutes to prepare. Excellent!
version 1:
1/4 tsp cumin
1/4 tsp coriander
sprinkle of cocoa chili powder
version 2:
~2/3 tablespoon fresh lime juice
1/4 tsp coriander
version 1:
1/4 tsp cumin
1/4 tsp coriander
sprinkle of cocoa chili powder
version 2:
~2/3 tablespoon fresh lime juice
1/4 tsp coriander
1/4 tsp cocoa chili powder
Directions:
1. Combine the beans, salsa, and lime or spices in a food processor or blender. Process to your preference. I liked the second version not-so-well blended, but you can blend it into a smooth mixture if you prefer. Stop and scrap down the sides of the container with a rubber spatula as needed.
2. Stored in a covered container in the refrigerator, leftover Black Bean Dip will keep for up to 3 days.
Directions:
1. Combine the beans, salsa, and lime or spices in a food processor or blender. Process to your preference. I liked the second version not-so-well blended, but you can blend it into a smooth mixture if you prefer. Stop and scrap down the sides of the container with a rubber spatula as needed.
2. Stored in a covered container in the refrigerator, leftover Black Bean Dip will keep for up to 3 days.
Mango Salsa
Ingredients:
1 large mango, or 5 ounces frozen mango, thawed and diced (about 1 cup)
1 large tomato, seeded (optional) and diced
1/4 cup minced fresh cilantro
3 tablespoons freshly squeezed lime juice
1 tablespoon minced jalapeño chile, or 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
Directions:
1. To prepare the fresh mango, peel it and use a sharp paring knife to cut the flesh away from the pit. Cut the flesh into 1/4-inch cubes. Place the diced mango in a medium mixing bowl.
2. Add all of the remaining ingredients and stir to combine. Let stand 15 minutes to allow the flavors to develop.
3. Stored in a covered container in the refrigerator, leftover Mango Salsa will keep for up to 1 day.
Notes --
Add more mango to dilute the other ingredients
For Peach Salsa, substitute 1 large peach for the mango
can add jicama for more crunch
consider mint if cilantro is not available
a few pulses in the food processor helps to blend the tastes, but it doesn't look as appetizing.
It would probably taste good with onion as well, but it is a nice break from the traditional salsas as is.
For health fair, can make with frozen mango; serve in tiny cups or with chips. Try this ahead of time
1 large mango, or 5 ounces frozen mango, thawed and diced (about 1 cup)
1 large tomato, seeded (optional) and diced
1/4 cup minced fresh cilantro
3 tablespoons freshly squeezed lime juice
1 tablespoon minced jalapeño chile, or 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
Directions:
1. To prepare the fresh mango, peel it and use a sharp paring knife to cut the flesh away from the pit. Cut the flesh into 1/4-inch cubes. Place the diced mango in a medium mixing bowl.
2. Add all of the remaining ingredients and stir to combine. Let stand 15 minutes to allow the flavors to develop.
3. Stored in a covered container in the refrigerator, leftover Mango Salsa will keep for up to 1 day.
Notes --
Add more mango to dilute the other ingredients
For Peach Salsa, substitute 1 large peach for the mango
can add jicama for more crunch
consider mint if cilantro is not available
a few pulses in the food processor helps to blend the tastes, but it doesn't look as appetizing.
It would probably taste good with onion as well, but it is a nice break from the traditional salsas as is.
For health fair, can make with frozen mango; serve in tiny cups or with chips. Try this ahead of time
Halibut with Artichokes and Tomatoes
2 servings
From wholefoodsmarket.com/recipes
Serve with steamed rice or pasta.
Ingredients:
12 oz boneless halibut fillets
3 tsp EVOO (omit if using artichokes packed in oil)
6 lemon slices
12 cherry or grape tomatoes, halved
2/3 cup oil- or water-packed artichoke hearts, drained
2 Tbsp chopped parsley or basil
1/4 tsp fine sea salt
1/4 tsp ground black pepper
Directions:
1. Preheat oven to 350. Arrange halibut in the middleof a 12 x 12 inch piece of parchment or foil. Drizzle both sides with oil (if using). Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season al over with salt and pepper.
2. Fold up parchment like a package, making sure the seam is at the top. Tuck the ends under. Transfer to a baking sheet and bake until fish is just cooked through, 15-20 minutes. Transfer package to a a plate and carefully open the parchment paper to release steam before serving.
Per serving: 290 calories (120 from fat), 13 g. fat, 1.5 g saturated, 50 mg cholesterol, 830 mg sodium, 9g carbs (3g dietary fiber, 3g sugar), 35 g protein.
From wholefoodsmarket.com/recipes
Serve with steamed rice or pasta.
Ingredients:
12 oz boneless halibut fillets
3 tsp EVOO (omit if using artichokes packed in oil)
6 lemon slices
12 cherry or grape tomatoes, halved
2/3 cup oil- or water-packed artichoke hearts, drained
2 Tbsp chopped parsley or basil
1/4 tsp fine sea salt
1/4 tsp ground black pepper
Directions:
1. Preheat oven to 350. Arrange halibut in the middleof a 12 x 12 inch piece of parchment or foil. Drizzle both sides with oil (if using). Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season al over with salt and pepper.
2. Fold up parchment like a package, making sure the seam is at the top. Tuck the ends under. Transfer to a baking sheet and bake until fish is just cooked through, 15-20 minutes. Transfer package to a a plate and carefully open the parchment paper to release steam before serving.
Per serving: 290 calories (120 from fat), 13 g. fat, 1.5 g saturated, 50 mg cholesterol, 830 mg sodium, 9g carbs (3g dietary fiber, 3g sugar), 35 g protein.
Stir-Fried Tofu with Mushrooms, Sugar Snap Peas and Green Onions
From epicurious.com
Great dish, with the option of inserting other vegetables you have on hand.
3 servings
Ingredients:
Marinade:
3 Tbsp lite soy sauce
1 Tbsp unseasoned rice vinegar
1Tbsp honey
1 tsp oriental sesame oil
1/4 tsp dried crushed pepper
1 12-oz package extra-firm tofu, drained (squeezed), cut into 3/4 inch cubes, patted dry
1/4 cup water
1 tsp cornstarch (optional)
Stir-fry:
2 Tbsp canola oil, divided
6 oz fresh shiitake mushrooms, stemmed
8 oz sugar snap peas, trimmed
4 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
4 green onions, sliced on diagonal
Directions:
1. Whisk first 5 ingredients in medium bowl. Add tofu and stir to coat; marinate 30 minutes.
Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
2. Heat 1 Tbsp oil in large skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Transfer to plate with slotted spoon.
3. Add 1 Tbsp oil then mushrooms. Stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry for 2 minutes. Add garlic and ginger; stir-fry for 30 seconds.
4. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper.
5. Transfer to bowl. Sprinkle with green onions and serve.
Great dish, with the option of inserting other vegetables you have on hand.
3 servings
Ingredients:
Marinade:
3 Tbsp lite soy sauce
1 Tbsp unseasoned rice vinegar
1Tbsp honey
1 tsp oriental sesame oil
1/4 tsp dried crushed pepper
1 12-oz package extra-firm tofu, drained (squeezed), cut into 3/4 inch cubes, patted dry
1/4 cup water
1 tsp cornstarch (optional)
Stir-fry:
2 Tbsp canola oil, divided
6 oz fresh shiitake mushrooms, stemmed
8 oz sugar snap peas, trimmed
4 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
4 green onions, sliced on diagonal
Directions:
1. Whisk first 5 ingredients in medium bowl. Add tofu and stir to coat; marinate 30 minutes.
Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
2. Heat 1 Tbsp oil in large skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Transfer to plate with slotted spoon.
3. Add 1 Tbsp oil then mushrooms. Stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry for 2 minutes. Add garlic and ginger; stir-fry for 30 seconds.
4. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper.
5. Transfer to bowl. Sprinkle with green onions and serve.
Chinese Chicken Salad with Sesame Ginger Dressing
Great cool summer dish paired with mojitos!
Serves 2-3
Ingredients:
1 lb bone-in skinless chicken breasts
olive oil
Kosher salt and pepper
Dressing:
1/3 cup unseasoned rice vinegar
3Tbsp lite soy
3 1/2 Tbsp honey
1/4 cup sesame oil
1/4 cup peanut oil
1 Tbsp canola oil
3 cloves garlic, chopped
1 1/2 inch piece fresh ginger, chopped
Salad:
1 romaine lettuce heart (or combo with Napa cabbage)
1 bell pepper, thinly sliced
1 scallion, white and green parts, thinly sliced
1/2 cup grated carrots (1-2 carrots)
1/4 cup chopped fresh cilantro
1/3 cup salted cashews or peanuts
Directions:
1. Preheat oven to 350 degrees. Brush chicken with oil, sprinkle with salt and pepper. Bake for 40 min.
2. For the dressing, combine all ingredients in a food processor. Blend until smooth.
3. Combine saladingredients in a large bowl. Pull chicken into bite-sized pieces. Add dressing in small amounts. Toss to combine. Save leftover dressing for a special leftover lunch.
Serves 2-3
Ingredients:
1 lb bone-in skinless chicken breasts
olive oil
Kosher salt and pepper
Dressing:
1/3 cup unseasoned rice vinegar
3Tbsp lite soy
3 1/2 Tbsp honey
1/4 cup sesame oil
1/4 cup peanut oil
1 Tbsp canola oil
3 cloves garlic, chopped
1 1/2 inch piece fresh ginger, chopped
Salad:
1 romaine lettuce heart (or combo with Napa cabbage)
1 bell pepper, thinly sliced
1 scallion, white and green parts, thinly sliced
1/2 cup grated carrots (1-2 carrots)
1/4 cup chopped fresh cilantro
1/3 cup salted cashews or peanuts
Directions:
1. Preheat oven to 350 degrees. Brush chicken with oil, sprinkle with salt and pepper. Bake for 40 min.
2. For the dressing, combine all ingredients in a food processor. Blend until smooth.
3. Combine saladingredients in a large bowl. Pull chicken into bite-sized pieces. Add dressing in small amounts. Toss to combine. Save leftover dressing for a special leftover lunch.
Sunday, June 24, 2012
Tomato, Red Onion and Basil Bruschetta
This is a great healthy dish on toasted focaccia or sliced French bread. I tried to adapt it to make it taste
like the great appetizer we had at Bridges restaurant -- we're getting there.
7/24/19 - tried with 1 Tbsp vinegar, one part of a shallot and less red onion - we'll see how it comes out. Removed seeds as i was cutting the tomatoes, and let them drain a little.
Ingredients:
2 cups assorted tomatoes (can use cherry, grape and teardrops, assorted colors, or other varieties)
1/2 small red onion, finely chopped
2 Tbsp olive oil, plus additional for brushing bread
3 Tbsp chopped fresh basil
1 1/2 Tbsp balsamic vinegar
1/2 (sliced horizontally) of a large loaf focaccia, brushed with olive oil
1 garlic clove, peeled, halved
Salt and pepper to taste
Sprinkling of parmigiano-reggiano (optional)
Directions:
Combine tomatoes, onion, olive oil, basil and vinegar in medium bowl; season with salt and pepper.
This can be made 2 hours ahead, and allowed to stand at room temperature, mixing occasionally, or
can be made the night before.
Preheat the broiler. Place the focaccia, cut side up, on baking sheet. Toast in broiler until top is golden brown, watching closely to avoid burning, just a few minutes. Immediately rub cut side of bread all over with halved garlic, then cut crosswise into slices. Alternatively, cut 'rounds' first, then brush with oil, broil, and top with bruschetta.
Top bread with tomato mixture and enjoy!
For a lower calorie variety, decrease the oil content and/or serve on cucumber slices.
like the great appetizer we had at Bridges restaurant -- we're getting there.
7/24/19 - tried with 1 Tbsp vinegar, one part of a shallot and less red onion - we'll see how it comes out. Removed seeds as i was cutting the tomatoes, and let them drain a little.
Ingredients:
2 cups assorted tomatoes (can use cherry, grape and teardrops, assorted colors, or other varieties)
1/2 small red onion, finely chopped
2 Tbsp olive oil, plus additional for brushing bread
3 Tbsp chopped fresh basil
1 1/2 Tbsp balsamic vinegar
1/2 (sliced horizontally) of a large loaf focaccia, brushed with olive oil
1 garlic clove, peeled, halved
Salt and pepper to taste
Sprinkling of parmigiano-reggiano (optional)
Directions:
Combine tomatoes, onion, olive oil, basil and vinegar in medium bowl; season with salt and pepper.
This can be made 2 hours ahead, and allowed to stand at room temperature, mixing occasionally, or
can be made the night before.
Preheat the broiler. Place the focaccia, cut side up, on baking sheet. Toast in broiler until top is golden brown, watching closely to avoid burning, just a few minutes. Immediately rub cut side of bread all over with halved garlic, then cut crosswise into slices. Alternatively, cut 'rounds' first, then brush with oil, broil, and top with bruschetta.
Top bread with tomato mixture and enjoy!
For a lower calorie variety, decrease the oil content and/or serve on cucumber slices.
Thursday, June 21, 2012
Maple Teriyaki Salmon
This is a great quick marinade that is good served warm when first prepared, but even better served cold the next day.
Ingredients:
1 tsp Asian sesame oil
1 Tbsp low sodium soy sauce
2 Tbsp maple syrup
1 1/2 tsp finely grated fresh ginger
1 clove garlic minced
1 1/3 pounds salmon
Directions:
1) Combine the marinade ingredients. Put the salmon in a shallow dish, pour the sauce over, turn to coat, cover and refrigerate for 30 minutes to 2 hours.
2) Bake at 375 for about 20 minutes. Check thickest part to be sure it is cooked thoroughly.
3) Put the remaining marinade in a small pot and boil for 1 minute until slightly thickened. Pour over the fish or serve as a dipping sauce.
Ingredients:
1 tsp Asian sesame oil
1 Tbsp low sodium soy sauce
2 Tbsp maple syrup
1 1/2 tsp finely grated fresh ginger
1 clove garlic minced
1 1/3 pounds salmon
Directions:
1) Combine the marinade ingredients. Put the salmon in a shallow dish, pour the sauce over, turn to coat, cover and refrigerate for 30 minutes to 2 hours.
2) Bake at 375 for about 20 minutes. Check thickest part to be sure it is cooked thoroughly.
3) Put the remaining marinade in a small pot and boil for 1 minute until slightly thickened. Pour over the fish or serve as a dipping sauce.
Tuesday, June 12, 2012
Parsnip Carrot Puree
Adapted from Canyon Ranch Nourish - indulgently healthy cuisine
This is a low calorie, high antioxidant side dish.
Ingredients:
3/4 pounds parsnips, peeled
3/4 pounds carrots, peeled
2 Tbsp unsalted butter
1 Tbsp chopped scallions
1 tsp sea salt
1 Tbsp evaporated cane juice
Directions:
1. Bring 2 quarts of water to boil in a large saucepan.
2. Chop the parsnips and carrots into 1 inch cubes. Place in the boiling water and cook until soft, about 10 minutes. Drain.
3. Place the veggies in a blender and addd the butter, scallions, salt and cane juice. Puree until smooth.
This is a low calorie, high antioxidant side dish.
Ingredients:
3/4 pounds parsnips, peeled
3/4 pounds carrots, peeled
2 Tbsp unsalted butter
1 Tbsp chopped scallions
1 tsp sea salt
1 Tbsp evaporated cane juice
Directions:
1. Bring 2 quarts of water to boil in a large saucepan.
2. Chop the parsnips and carrots into 1 inch cubes. Place in the boiling water and cook until soft, about 10 minutes. Drain.
3. Place the veggies in a blender and addd the butter, scallions, salt and cane juice. Puree until smooth.
Roasted Fennel
Adapted from Canyon Ranch Nourish - indulgently healthy cuisine
Ingredients:
1 fennel bulb, top removed
1/4 tsp sea salt
1/4 tsp ground pepper
Directions:
1. Preheat the oven to 400.
2. Cut the fennel bulb into quarters. Lightly coat with canola oil spray and season with salt & pepper.
3. Place the quarters on a baking sheet and roast for about 20 minutes, or until the fennel just begins to brown.
4. Add 1/2 cup water to the pan and cover with aluminum foil. Continue to roast until soft, about another 20 minutes.
Ingredients:
1 fennel bulb, top removed
1/4 tsp sea salt
1/4 tsp ground pepper
Directions:
1. Preheat the oven to 400.
2. Cut the fennel bulb into quarters. Lightly coat with canola oil spray and season with salt & pepper.
3. Place the quarters on a baking sheet and roast for about 20 minutes, or until the fennel just begins to brown.
4. Add 1/2 cup water to the pan and cover with aluminum foil. Continue to roast until soft, about another 20 minutes.
Broccolini with Garlic and Olive Oil
Adapted from Canyon Ranch Nourish - indulgently healthy cuisine
Ingredients:
1 Tbsp EVOO
1 1/2 pounds broccolini
1 1/2 tsp minced garlic
1/4 tsp sea salt
1/4 tsp ground pepper
Directions:
Heat the olive oil over medium heat. Saute the broccolini and garlic until the broccolini is cooked and still slightly crisp. Season with salt and pepper.
Ingredients:
1 Tbsp EVOO
1 1/2 pounds broccolini
1 1/2 tsp minced garlic
1/4 tsp sea salt
1/4 tsp ground pepper
Directions:
Heat the olive oil over medium heat. Saute the broccolini and garlic until the broccolini is cooked and still slightly crisp. Season with salt and pepper.
Sauteed Kale
Adapted from Canyon Ranch Nourish - indulgently healthy cuisine
This can be made with other types of greens, as well --chard, mustard or dandelion greens, or others.
Ingredients:
1 tsp EVOO
2 Tbsp sliced shallots
1 bunch kale, thick stems removed
1/2 tsp sea salt
1/4 tsp ground pepper
2 Tbsp water
2 Tbsp apple cider vinegar
Directions:
1. Heat the olive oil over medium heat. Saute the shallots until translucent.
2. Add the kale, salt and pepper. Add the water to steam and soften the veggies.
3. Cook uncovered, stirring occasionally, until the liquid is almost gone.
4. Add the vinegar and cook until the pan is almost dry.
This can be made with other types of greens, as well --chard, mustard or dandelion greens, or others.
Ingredients:
1 tsp EVOO
2 Tbsp sliced shallots
1 bunch kale, thick stems removed
1/2 tsp sea salt
1/4 tsp ground pepper
2 Tbsp water
2 Tbsp apple cider vinegar
Directions:
1. Heat the olive oil over medium heat. Saute the shallots until translucent.
2. Add the kale, salt and pepper. Add the water to steam and soften the veggies.
3. Cook uncovered, stirring occasionally, until the liquid is almost gone.
4. Add the vinegar and cook until the pan is almost dry.
Cranberry Orzo
Adapted from Canyon Ranch Nourish - indulgently healthy cuisine
Ingredients:
3/4 tsp unsalted butter
2 Tbsp diced yellow onions
1/2 tsp minced garlic
2/3 cup dry orzo pasta
3/4 cup plus 2 Tbsp chicken stock
1/4 tsp sea salt
Pinch freshly ground black pepper
3 Tbsp dried cranberries
Directions:
1. Heat the butter in a large saucepan over medium heat. Saute the onions and garlic until the onions are translucent. Add the orzo and sauté for 3 to 4 minutes, or until golden brown.
2. Add the chicken stock and simmer, stirring frequently until the liquid is almost absorbed. Removefrom the heat and stir in the salt, pepper, and cranberries.
Ingredients:
3/4 tsp unsalted butter
2 Tbsp diced yellow onions
1/2 tsp minced garlic
2/3 cup dry orzo pasta
3/4 cup plus 2 Tbsp chicken stock
1/4 tsp sea salt
Pinch freshly ground black pepper
3 Tbsp dried cranberries
Directions:
1. Heat the butter in a large saucepan over medium heat. Saute the onions and garlic until the onions are translucent. Add the orzo and sauté for 3 to 4 minutes, or until golden brown.
2. Add the chicken stock and simmer, stirring frequently until the liquid is almost absorbed. Removefrom the heat and stir in the salt, pepper, and cranberries.
Chicken with Orange Marmalade
Adapted from Canyon Ranch Nourish - indulgently healthy cuisine
This is plain but a good basic recipe to have.
Ingredients:
1/4 cup orange marmalade
2 tsp fresh lemon juice
Four 4-oz boneless, skinless chicken breasts
1/4 tsp sea salt
1/4 tsp ground pepper
2 tsp extra virgin olive oil
1 1/2 cups Cranberry Orzo
Directions:
Preheat the oven to 375.
Stir together the orange marmalade and lemon juice. Set aside.
Season the chicken breasts with salt and pepper.
Heat the olive oil in a large sauté pan over medium heat. Sear the chicken for 1 mine on each side.
Transfer the breasts to a baking dish and bake for 15-20 minutes, or until the internal temperature reaches 165.
Serve each chicken breast topped with 1 Tbsp marmalade mixture and 1/3 cup cranberry orzo.
This is plain but a good basic recipe to have.
Ingredients:
1/4 cup orange marmalade
2 tsp fresh lemon juice
Four 4-oz boneless, skinless chicken breasts
1/4 tsp sea salt
1/4 tsp ground pepper
2 tsp extra virgin olive oil
1 1/2 cups Cranberry Orzo
Directions:
Preheat the oven to 375.
Stir together the orange marmalade and lemon juice. Set aside.
Season the chicken breasts with salt and pepper.
Heat the olive oil in a large sauté pan over medium heat. Sear the chicken for 1 mine on each side.
Transfer the breasts to a baking dish and bake for 15-20 minutes, or until the internal temperature reaches 165.
Serve each chicken breast topped with 1 Tbsp marmalade mixture and 1/3 cup cranberry orzo.
Honey Balsamic-Glazed Chicken or Turkey
Adapted from Canyon Ranch Nourish - Indulgently Healthy Cuisine
Goes well with broccolini with garlic and olive oil and soft corn polenta
Ingredients:
For the glaze:
3 Tbsp white balsamic vinegar
2 Tbsp honey or maple syrup
1/4 cup vegetable stock
Four 4-oz boneless skinless chicken breasts
or 1 whole turkey breast
1/2 tsp sea salt
1/2 tsp ground pepper
vegetables of your choice in the pan -- eggplant cubes, onions, mushrooms, etc.
Directions:
Original directions call for seasoning the chicken breasts with salt and pepper, dredging in flour
then searing the breasts, deglazing the pan and continue to cook the chicken.
I prefer to pour the glaze over the chicken or turkey breast, surround with veggies and bake at 375 til cooked through -- about 20 minutes per pound of turkey or about 10 minutes per
side of boneless chicken breasts. Baste with the sauce during cooking.
Goes well with broccolini with garlic and olive oil and soft corn polenta
Ingredients:
For the glaze:
3 Tbsp white balsamic vinegar
2 Tbsp honey or maple syrup
1/4 cup vegetable stock
Four 4-oz boneless skinless chicken breasts
or 1 whole turkey breast
1/2 tsp sea salt
1/2 tsp ground pepper
vegetables of your choice in the pan -- eggplant cubes, onions, mushrooms, etc.
Directions:
Original directions call for seasoning the chicken breasts with salt and pepper, dredging in flour
then searing the breasts, deglazing the pan and continue to cook the chicken.
I prefer to pour the glaze over the chicken or turkey breast, surround with veggies and bake at 375 til cooked through -- about 20 minutes per pound of turkey or about 10 minutes per
side of boneless chicken breasts. Baste with the sauce during cooking.
Monday, June 4, 2012
Hoisin Chicken or Tofu Stir Fry
Hoisin sauce is a wonderful spicy-sweet condiment, but does add sugar and sodium to the meal. Although it is fat-free, each tablespoon of hoisin sauce adds 25 calories (mostly from sugar) and approximately 200 mg of sodium to the dish. Its ingredients include vinegar, sugar, chile peppers, soy sauce and garlic. It is very versatile, and can be used to embellish most vegetables and protein sources. The calorie impact can be decreased by using some low sodium vegetable broth to thin out the sauce.
Here is one recipe, but can easily be adapted to use whatever leftovers are in the fridge.
Ingredients:
1 cup uncooked brown rice
1/3 cup hoisin sauce
1 1/2 Tbsp white wine vinegar or rice wine vinegar
1 1/2 tsp sugar
1 1/2 tsp Asian sesame oil
canola oil for stir frying
3 cloves garlic, minced
1-2 Tbsp grated ginger
1 lb skinless, boneless chicken breast or tofu cut into small cubes
4 scallions, sliced, divided
1 c low sodium vegetable broth (optional)
2 cups of assorted vegetables - asparagus, red peppers, carrots, broccoli (stems and florets),
water chestnuts
Directions:
1) Cook the rice according to directions.
2) In a small bowl, whisk together the hoisin sauce, vinegar, sugar and sesame oil. Set aside.
3) Heat the oil in a large nonstick wok. Add the garlic and ginger and stir fry briefly. Add the
chicken or tofu and stir fry until almost cooked through. Stir in all but 2 Tbsp of the scallions and cook 1 minute more, until the scallions wilt. Remove from heat.
4) Stir fry the vegetables in canola oil or simmer in vegetable broth until desired tenderness - 3-5 minutes.
Drain broth.
5) Add the vegetables, chicken or tofu, and sauce to the same bowl. Toss until all is evenly coated with the sauce. Garnish with the reserved scallions.
Enjoy!
Here is one recipe, but can easily be adapted to use whatever leftovers are in the fridge.
Ingredients:
1 cup uncooked brown rice
1/3 cup hoisin sauce
1 1/2 Tbsp white wine vinegar or rice wine vinegar
1 1/2 tsp sugar
1 1/2 tsp Asian sesame oil
canola oil for stir frying
3 cloves garlic, minced
1-2 Tbsp grated ginger
1 lb skinless, boneless chicken breast or tofu cut into small cubes
4 scallions, sliced, divided
1 c low sodium vegetable broth (optional)
2 cups of assorted vegetables - asparagus, red peppers, carrots, broccoli (stems and florets),
water chestnuts
Directions:
1) Cook the rice according to directions.
2) In a small bowl, whisk together the hoisin sauce, vinegar, sugar and sesame oil. Set aside.
3) Heat the oil in a large nonstick wok. Add the garlic and ginger and stir fry briefly. Add the
chicken or tofu and stir fry until almost cooked through. Stir in all but 2 Tbsp of the scallions and cook 1 minute more, until the scallions wilt. Remove from heat.
4) Stir fry the vegetables in canola oil or simmer in vegetable broth until desired tenderness - 3-5 minutes.
Drain broth.
5) Add the vegetables, chicken or tofu, and sauce to the same bowl. Toss until all is evenly coated with the sauce. Garnish with the reserved scallions.
Enjoy!
Wednesday, May 23, 2012
Poached Chilean Sea Bass in Hot and Sour Broth
Poached Chilean Sea Bass in Hot and Sour Broth
The Washington Post, October 11, 2006
The fish picks up flavor quickly from this easy, non-assertive broth. The soy sauce step may be omitted for those who are conscientious about sodium intake. Serve with thin ribbons of herbed seedless cucumber or atop a mound of jasmine rice or brown rice.
4 to 5 servings
Ingredients:
1 to 2 tablespoon low-sodium soy sauce
2 pounds Chilean Sea Bass fillets, 1 inch thick, pin bones removed (may substitute mild-flavored, firm-fleshed fish such as cod or halibut; tilapia works well)
4 cups homemade or low-sodium chicken broth
1/4 cup honey
3 tablespoons tomato paste
2 1/2 tablespoons apple cider vinegar
12 quarter-size slices from a 2 1/2-inch piece of ginger root
1/4 teaspoon hot pepper sauce, such as Tabasco
1/4 cup (1 bunch) finely chopped scallions, both white and light green parts, for garnish
1/4 cup (about 6 sprigs) coarsely chopped cilantro, for garnish
Directions:
Drizzle the soy sauce on both sides of the fish fillets. Cover and refrigerate while you make the hot and sour broth.
In a large skillet over medium heat, combine the chicken broth, honey, tomato paste, cider vinegar, ginger and hot pepper sauce and cook for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover and reduce heat to medium-low. Cook for 6 to 8 minutes, or until the fish is slightly firm to the touch and the center is almost opaque (make a small slit with a knife to check; the fish will not be fully cooked at this point). Turn off the heat and let the fish sit in the broth for 2 minutes.
Divide the fish and the broth evenly among individual shallow soup bowls. Sprinkle generously with scallions and cilantro. Serve immediately.
Recipe Source:
Based on a recipe from 101 Quick & Delicious Recipes, a 2006 collection of Fine Cooking magazine recipes.
Sweet Crunchy Mustard CHicken
Ingredients
3 Tbsp fine dry bread crumbs
2 tsp light brown sugar
1 tsp dried tarragon or basil
1 tsp kosher salt
1/2 tsp freshly ground pepper
2 Tbsp Dijon mustard
4 1/2 lb bone-in chicken breast halves
Lemon wedges for serving
Directions
Preheat to 500. (I prefer baking at 350-375)
In a small bowl, mix the bread crumbs, sugar, tarragon or basil, salt and pepper.
Spredad the mustard all over the chicken breast and sprinkle with the crumb mixture.
Set the breasts in a 9 x 13 inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes.
Serve hot with lemon wedges.
3 Tbsp fine dry bread crumbs
2 tsp light brown sugar
1 tsp dried tarragon or basil
1 tsp kosher salt
1/2 tsp freshly ground pepper
2 Tbsp Dijon mustard
4 1/2 lb bone-in chicken breast halves
Lemon wedges for serving
Directions
Preheat to 500. (I prefer baking at 350-375)
In a small bowl, mix the bread crumbs, sugar, tarragon or basil, salt and pepper.
Spredad the mustard all over the chicken breast and sprinkle with the crumb mixture.
Set the breasts in a 9 x 13 inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes.
Serve hot with lemon wedges.
Asian Salmon Steaks
Asian Salmon Steaks
From Washington Post - Women's League Cyber Kitchen
Ingredients:
2 Tbsp hoisin sauce
2 Tbsp dark soy sauce, lo sodium
1 tsp sesame oil
1/4 tsp five-spice powder
2 tsp honey
1 clove garlic, crushed
1 tsp fresh ginger, grated
4 5-6 oz salmon steaks or salmon fillets, washed and dried;
Directions:
Preheat broiler.
Place all ingredients except salmon in a bowl. Mix well.
Brush salmon with glaze mixture and broil for 3-4 minutes on each side (no turning needed if
using fillets), basting with any remaining glaze until fish is golden and cooked through.
Serve hot or at room temperature.
NOTE: It is healthier to avoid charring animal products, so I prefer to cook fish and other animal
products at 350 for about 20-25 minutes, depending on the thickness of the cut.
From Washington Post - Women's League Cyber Kitchen
Ingredients:
2 Tbsp hoisin sauce
2 Tbsp dark soy sauce, lo sodium
1 tsp sesame oil
1/4 tsp five-spice powder
2 tsp honey
1 clove garlic, crushed
1 tsp fresh ginger, grated
4 5-6 oz salmon steaks or salmon fillets, washed and dried;
Directions:
Preheat broiler.
Place all ingredients except salmon in a bowl. Mix well.
Brush salmon with glaze mixture and broil for 3-4 minutes on each side (no turning needed if
using fillets), basting with any remaining glaze until fish is golden and cooked through.
Serve hot or at room temperature.
NOTE: It is healthier to avoid charring animal products, so I prefer to cook fish and other animal
products at 350 for about 20-25 minutes, depending on the thickness of the cut.
Tuesday, May 22, 2012
Grilled Tequila Lime Chicken
From onceuponachef.com
good with mint cucumber salad and black bean with corn and red peppers
Serves 4
Ingredients
3 tablespoons olive oil
3 tablespoons tequila
3 teaspoons lime zest (you'll need 2 limes)*
4 garlic cloves, minced
1-1/4 teaspoon ancho chili powder
1/2 teaspoon ground coriander
1/4 teaspoon oregano
1-1/4 teaspoons salt**
1/2 teaspoon freshly ground black pepper
2 teaspoons honey
4 boneless skinless chicken breasts, pounded to even 1/2-inch thickness, or 2 pounds chicken tenderloins
1 lime, sliced into wedges for serving (optional)
Directions
1. Combine all ingredients except chicken breasts in a 1 gallon freezer bag. Close the bag and squish marinade around to mix. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
2. Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2-3 minutes per side (turn only once). Serve immediately with lime wedges.
*Use a fine or Microplane grater to zest the lime. Simply rub the lime in one direction against the blades, turning it as you go. Be sure to remove only the green part; the white pith underneath is bitter.
**If you are using less than 4 chicken breasts, you'll need to reduce the salt accordingly.
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good with mint cucumber salad and black bean with corn and red peppers
Serves 4
Ingredients
3 tablespoons olive oil
3 tablespoons tequila
3 teaspoons lime zest (you'll need 2 limes)*
4 garlic cloves, minced
1-1/4 teaspoon ancho chili powder
1/2 teaspoon ground coriander
1/4 teaspoon oregano
1-1/4 teaspoons salt**
1/2 teaspoon freshly ground black pepper
2 teaspoons honey
4 boneless skinless chicken breasts, pounded to even 1/2-inch thickness, or 2 pounds chicken tenderloins
1 lime, sliced into wedges for serving (optional)
Directions
1. Combine all ingredients except chicken breasts in a 1 gallon freezer bag. Close the bag and squish marinade around to mix. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
2. Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2-3 minutes per side (turn only once). Serve immediately with lime wedges.
*Use a fine or Microplane grater to zest the lime. Simply rub the lime in one direction against the blades, turning it as you go. Be sure to remove only the green part; the white pith underneath is bitter.
**If you are using less than 4 chicken breasts, you'll need to reduce the salt accordingly.
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Tomato Chickpea Masala WIth Chicken
The Washington Post, December 15, 2010
Look closely at the ingredient list: It's very pantry- and leftover-friendly, especially if you usually keep fresh ginger on hand. We did not scale back the recipe to 4 servings, because this is the kind of saucy main dish that's good as lunch leftovers the next day, or it can morph into a baked casserole the day after that.
The chicken adds texture and protein, but the masala could quite easily be prepared as a vegetarian dish.
Serve with jasmine or other long-grain rice (available cooked and frozen at Whole Foods Markets and Trader Joe’s).
6 servings
Ingredients:
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium onions
3-inch piece ginger root
4 medium cloves garlic
1 1/2 tablespoons garam masala
1/8 teaspoon cayenne pepper
6 to 8 ounces cooked chicken (white or dark meat)
30 ounces (two 15-ounce cans) no-salt-added chickpeas, such as Eden brand
56 ounces (two 28-ounce cans) whole tomatoes, preferably San Marzano
3/4 cup low-fat coconut milk
1 1/2 teaspoons sugar
1 teaspoon salt
Leaves from 2 to 4 stems cilantro, for garnish
2 medium lemons, for serving
1/2 cup plain nonfat yogurt
Directions:
Heat the oil and butter in a large, heavy-bottomed pot over medium-low heat.
Meanwhile, finely chop the onions. Peel the ginger, then grate it to yield 2 tablespoons. Cut the garlic into very thin slices.
When the butter has melted, add the onions, garlic, ginger, garam masala and cayenne pepper; cook for about 5 minutes, stirring often, until the onions have softened.
Shred the chicken (to taste), discarding any skin. Rinse and drain the chickpeas. Coarsely chop the tomatoes, reserving their juices (discard any basil leaves in the can).
Stir the chickpeas and the tomatoes with their juices into the pot. Once the chickpeas have heated through, use a potato masher to mash about half of them. Add the shredded chicken. Increase the heat to medium; once the liquid starts to bubble, cook for about 8 minutes, then stir in the coconut milk, sugar and salt. Cook for 5 minutes, stirring as needed.
Meanwhile, coarsely chop the cilantro. Cut the lemon into wedges.
Taste, and adjust the seasoning as needed. Divide among individual plates; add spoonfuls of yogurt to each portion. Sprinkle with the cilantro and serve hot, with lemon wedges.
Recipe Source:
Adapted from “A Bird in the Oven and Then Some,” by Mindy Fox (Kyle, 2010).
Wednesday, May 16, 2012
Carrot-Raspberry Salad
Carrot-Raspberry Salad
The Washington Post, May 16, 2012
Course: Salad
Features: Gluten-Free, Vegan, Healthy
Summary:
Fruits and vegetables can play happily together, as this bright and colorful salad shows.
MAKE AHEAD: The salad -- minus the mint leaves, salt and raspberries -- can be assembled, covered and refrigerated a day in advance. Fold in the mint, salt and berries before serving.
4 servings
Ingredients:
1 pound (8 medium) carrots, shredded
1/2 pint raspberries
3 medium Valencia or other oranges
12 mint leaves, cut in half lengthwise
1/4 cup raspberry vinegar
Sea salt
Freshly ground black pepper
Directions:
Combine the shredded carrots and the raspberries in a serving bowl. Finely grate a teaspoon of orange zest from 1 of the oranges and add it to the bowl.
Peel the oranges. Cut them in half vertically, then cut each half into quarter-inch-thick slices. Add them to the bowl, including any juices. Add the mint leaves.
Use your hands or two wooden spoons to toss the salad gently, taking care not to break up the raspberries. Drizzle the vinegar evenly over the salad, then season lightly with salt and pepper. Toss gently yet thoroughly to coat. Taste, and adjust the seasoning as needed.
Recipe Source:
Adapted from "Welcome to Claire's," by Claire Criscuolo (Lyons Press, 2012).
Garam Masala Roast Chicken
Garam Masala Roast Chicken
The Washington Post, May 16, 2012
Cuisine: Indian
Course: Main Course
Summary:
Even with no added fat, this bird is moist, juicy and flavorful. It's not the prettiest chicken you'll ever pull out of your oven -- the basting of balsamic vinegar bakes into a blackish crust -- but it's one of the tastiest. The garam masala seasoning is assertive without being overpowering.
You can add butter to the spice rub if you like, and you can baste with unsalted butter during roasting, but with a chicken this good, it seems pointless to bother.
4 servings
Ingredients:
3 tablespoons garam masala
1 tablespoon kosher salt
3 1/2- to 4-pound whole chicken
2 tablespoons balsamic vinegar
Directions:
Position an oven rack in the lower third of the oven; preheat to 400 degrees. Line a rimmed baking sheet with aluminum foil and place a wire roasting rack on the sheet. Spray the rack with nonstick cooking oil spray.
Combine the garam masala and salt in a small bowl. Place the chicken on a work surface and slide your fingers under the skin and over the breast meat on both sides, opening up a pocket between skin and meat. At the area where the leg connects to the body, work your fingers down around the thigh and leg, creating a pocket between skin and meat. Rub 2 teaspoons of the garam masala mixture under each breast half and under the skin of each thigh, rubbing it all along the meat. Rub the remaining 2 teaspoons of the mixture all over the skin of the chicken and inside the cavity. Tie the legs together with twine, and tuck the wings behind the back.
Place the chicken breast side down on the roasting rack and roast for 30 minutes. Remove the baking sheet from the oven and brush the back of the chicken with half of the vinegar; turn the chicken breast side up, brush the top with the remaining vinegar and roast for about 30 minutes or until an instant-read thermometer inserted into the thickest part of the thigh (away from the bone) registers 180 degrees.
Remove from the oven and let the chicken rest on the rack for 10 minutes before carving and serving.
Recipe Source:
Adapted from "Masala Farm," by Suvir Saran (Chronicle, 2011).
Lemon and Honey Flavored Chicken
Lemon- and Honey-Flavored Chicken
The Washington Post, April 11, 2012
Course: Main Course
Summary:
Because tomatoes, olives and haricots verts are tossed into the roasting pan, this is a meal made for someone who is interested in not messing up the kitchen. And, yes, this will fill your house with divine smells as it cooks.
If you're worried about lingering garlic aromas, you can omit the garlic.
Serve with crusty bread for dipping into the pan juices.
MAKE AHEAD: The chicken needs to marinate for 30 minutes to 1 hour.
4 to 6 servings
Ingredients:
Freshly squeezed juice of 2 lemons (1/3 to 1/2 cup)
1/4 cup honey
1 tablespoon chopped fresh oregano
3 cloves garlic, minced (optional; see headnote)
1/4 cup olive oil
2 1/2 to 3 pounds chicken drumsticks and bone-in thighs
Kosher or fine sea salt
Freshly ground black pepper
4 to 6 small tomatoes, preferably a mixture of kumato and Green Zebra or green tomatoes, cut into quarters
1/2 cup pitted kalamata olives, drained
1/4 cup cool water
12 ounces haricots verts (thin French green beans)
1 tablespoon finely chopped flat-leaf parsley, for garnish
Directions:
Combine the lemon juice, 2 tablespoons of the honey, the oregano, garlic and oil in a gallon-size resealable plastic food storage bag. Massage the bag (from the outside) to combine the contents. Add the chicken legs and thighs; season with salt and pepper to taste. Seal the bag, pressing as much air out as possible. Massage to work the marinade into the chicken. Let sit for 30 minutes to 1 hour (refrigerate if desired).
Preheat the oven to 375 degrees. Have a 9-by-13-inch baking dish or roasting pan at hand.
Arrange the chicken pieces (thighs, skin side up) in the pan, keeping as much of the marinade on them as possible. Discard the remaining marinade. Scatter half of the tomatoes and all the olives evenly among the chicken, then pour in the water. Drizzle the remaining 2 tablespoons of honey evenly over the chicken. Roast for 45 minutes, turning the dish or pan from front to back halfway through the cooking. The chicken should be cooked through and browned in spots.
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the haricots verts and cook/blanch for about 1 minute, then drain and rinse under cool water to stop any carryover cooking.
Add the blanched haricots verts and the remaining (uncooked) tomato quarters to the baking dish or pan, snuggling them into the pan juices and around the chicken in small bunches. Return to the oven and roast for 5 minutes.
Sprinkle with the parsley; serve hot at the table so people can dunk their bread in the pan juices.
Recipe Source:
Adapted from "Le Tartine Gourmande," by Beatrice Peltre (Roost Books, 2011).
Friday, May 11, 2012
Chai spiced banana bread
Chai Spiced Banana Bread
from onceuponachef.com
Servings: One 9 x 5-inch loaf
Ingredients
1 stick (1/2 cup) unsalted butter
1 cup granulated sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife
1 teaspoon baking soda
3/4 teaspoon cardamom
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
3/4 teaspoon salt
1 cup mashed very ripe bananas, from 2-3 bananas
1/2 cup sour cream (try low fat Greek yogurt)
1 teaspoon vanilla
1/2 cup chopped walnuts (optional)
Instructions
Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time, incorporating well after each addition. Scrape down sides of bowl as necessary.
In a medium bowl, whisk together the flour, baking soda, cardamom, cinnamon, ginger, allspice, and salt.
Add to the butter mixture and beat gently until just combined. Add bananas, sour cream and vanilla and mix on low speed until just combined. Gently stir in nuts if using.
Pour batter into prepared loaf pan and bake until deep golden brown and cake tester inserted into center comes out clean, 60-70 minutes. Let rest in pan for about 10 minutes, then turn out onto rack to cool completely. This bread is best enjoyed warm out of the oven or toasted.
Wednesday, May 2, 2012
Warm Salad of Slow-Roasted Tomatoes with Almonds
The basis of this salad is a mujadara, a traditional Middle Eastern dish combining lentils, caramelized onions and rice; here, brown basmati rice is used for its assertive character. The red wine vinegar lends extra zing. It's best eaten warm or at room temperature.
Labneh, a soft yogurt cheese, is available at Middle Eastern markets; we found it at the Lebanese Taverna Market in Arlington.
MAKE AHEAD: The tomatoes need 4 to 6 hours' roasting time. They can be refrigerated in an airtight container for up to 2 weeks.
4 to 6 servings
Ingredients:
For the slow-roasted tomatoes
6 ripe Roma tomatoes (about 1 pound), stemmed but not cored,) then cut in half lengthwise
Salt
Freshly ground black pepper
1 tablespoon sugar
1 tablespoon chopped rosemary leaves
2 small cloves garlic, finely chopped
2 tablespoons olive oil
For the mujadara
2 tablespoons olive oil
1 large onion, sliced
Salt
1 1/4 cups dried brown lentils, rinsed and drained
3 cups water
3/4 cup brown basmati rice
For the salad
Pinch saffron threads
2 tablespoons boiling water
2 tablespoons red wine vinegar
3 tablespoons olive oil
Salt
Freshly ground black pepper
Leaves from 1 large bunch flat-leaf parsley parsley (about 1 cup packed)
1 cup baby spinach leaves
1/2 heaping cup labneh or curd cheese (see headnote)
3 tablespoons sliced almonds, lightly toasted
Directions:
For the slow-roasted tomatoes: Preheat the oven to 225 degrees. Line two baking sheets with aluminum foil.
Arrange the tomatoes on the baking sheets in a single layer. Sprinkle evenly with salt and pepper to taste, the sugar, rosemary and garlic; drizzle with the oil. Slow-roast for 4 to 6 hours or longer; the time will depend on the size of the tomatoes. When they are done, they will be shrunken and a little blackened at the edges.
For the mujadara: Heat the oil in a large saucepan over low heat. Add the onion and a generous pinch of salt, stirring to coat. Cook for 20 minutes to soften the onion, stirring occasionally. Increase the heat to medium and cook for 10 minutes or until the onion is deeply golden, stirring frequently and scraping the bottom of the saucepan to prevent scorching.
Add the lentils and water. Bring to a boil, then cover the saucepan and reduce the heat to medium or medium-low so the water is barely bubbling. Cook for 10 minutes; then stir in the rice, cover and cook for 20 minutes. Remove the saucepan from the heat and let it sit, covered, for 10 minutes.
For the salad: Combine the saffron threads and boiling water in a medium bowl; let soak for 5 minutes, then whisk in the vinegar and oil to form an emulsified dressing. Season with salt and pepper to taste.
Reserve a small handful of parsley leaves and coarsely chop them. Stir the remaining parsley leaves and the spinach into the mujadara, then mix in the salad dressing.
Transfer the mixture to a large serving bowl or platter. Top with scoops of labneh, the 12 slow-roasted tomato halves, sliced almonds and the reserved chopped parsley. Serve warm or at room temperature.
Recipe Source:
Adapted from "Vegetarian," by Alice Hart (Lyons Press, 2012).
Cilantro-Lime Chicken and Pineapple Skewers
Skewered foods are fun to grill and perfect for portion control, but you have to be careful about what goes on the skewers. You often see meat sharing space with vegetables, which isn't the best approach unless your execution is perfect. Too often, the vegetables end up charred on the edges and raw within.
My solution is to skip the veggies and use pineapple, whose flavor is enhanced by just a short time on the grill. I sometimes pair it with pork, but here I've chosen chicken. I've added an herb-and-chili-pepper wet rub that's great with both the poultry and the fruit.
This is the kind of dish that kids like to eat. There's something about presenting food on a stick that makes it more appealing. The natural sweetness of the pineapple doesn't hurt, either.
You'll need 8 medium-length wooden skewers. For this recipe, rather than soaking them in water to prevent burning, I use aluminum foil to shield the exposed ends from the grill's heat.
MAKE AHEAD: The chicken needs to marinate in the refrigerator for at least 2 hours and up to 8 hours.
4 servings
Ingredients:
2 serrano chili peppers, stemmed, seeded and finely chopped
2 tablespoons finely chopped cilantro
Finely grated zest and freshly squeezed juice of 2 limes (at least 2 teaspoons zest and 1 tablespoon juice)
2 teaspoons light brown sugar
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 pineapple, cut into 1-inch cubes (12 ounces peeled, trimmed and cubed)
Directions:
Combine the serrano peppers, cilantro, lime zest and juice, brown sugar, oil, and salt and pepper to taste in a medium bowl. Add the chicken and stir to coat thoroughly; cover with plastic wrap. (Alternatively, combine the marinade ingredients in a large resealable plastic food storage bag and press out as much air as possible. Seal the bag and massage to coat thoroughly.) Refrigerate for at least 2 hours and up to 8 hours.
When ready to cook the chicken, prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill. Have 8 wooden skewers at hand.
While the grill is heating, prepare the skewers. Thread the cubes of chicken and pineapple onto them, alternating the fruit and meat. Each skewer should have about 8 pieces total.
Arrange aluminum foil on the grate to shield the ends of the skewers from the heat of the grill. Carefully place the skewers on the grate. Cover and grill for about 5 minutes, then turn the skewers. Cover and cook for 5 minutes. Check for doneness; an instant-read thermometer should register 170 degrees when inserted in the thickest piece of chicken. If the chicken is not done, cover and grill until fully cooked. The size and shape of the cubes will determine the cooking time.
Serve warm.
Recipe Source:
From Nourish columnist Stephanie Witt Sedgwick.
Seasonal Caponata
From The Washington Post May 12, 2012
A traditional Sicilian dish, caponata is served as a salad, side dish or relish. The basic ingredients are eggplant, onions, tomatoes, olives and vinegar, but beyond that there are many variations.
The vegetables are fried separately to maintain the integrity of each flavor. It's meant to be a symphony of sweet and sour.
Chef Giorgio Locatelli allows that dieters may grill the vegetables, but he says the flavor from frying them is far superior. You'll need a thermometer for deep-frying.
MAKE AHEAD: The eggplant needs to drain for 2 to 2 1/2 hours. The caponata needs to sit for 2 hours (for the flavors to develop).
Makes about 8 cups (16 side-dish servings or 6 to 8 main-course servings)
Ingredients:
1 large eggplant (about 1 pound)
Sea salt
2/3 cup whole black olives in brine
1/3 cup pine nuts
9 slices country bread, cut into cubes of about 3/4 inch (about 8 ounces; optional)
5 to 7 tablespoons extra-virgin olive oil, plus more as needed
1 onion, cut into 3/4-inch dice
2 ribs celery, cut into 3/4-inch dice
1 tablespoon tomato paste
1 tablespoon sugar, preferably superfine
5 tablespoons good-quality red wine vinegar
Vegetable oil, for deep frying
1/2 bulb fennel (cored, outer layer removed), cut into 3/4-inch dice (about 1 1/2 cups)
1 zucchini, cut into 3/4-inch dice
3 plum tomatoes, cut into 3/4-inch dice
1 bunch basil
1/3 cup golden raisins
Freshly ground black pepper
Directions:
Cut the eggplant into 1-inch dice and sprinkle generously with salt. Transfer the eggplant to a colander to drain for 2 to 2 1/2 hours, then squeeze it lightly to get rid of the excess liquid.
Drain the olives and use paper towels to pat them dry, then crush them lightly and remove the pits.
Preheat the oven to 350 degrees. Spread the pine nuts in a single layer on a baking sheet. Bake for about 8 minutes or until they are golden brown, shaking them once or twice so they brown evenly. Let cool.
Spread the cubes of bread, if using, on a separate baking sheet, and toast for 5 to 12 minutes (at 350 degrees) or until golden. Let cool.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onion, celery and olives and cook until soft but not colored, about 10 minutes, then add the tomato paste. Stir the sugar and vinegar together in a small bowl until the sugar has dissolved, then add to the skillet. Bring to a boil, then transfer the skillet mixture to a large mixing bowl.
Meanwhile, line the counter or a large baking sheet with several layers of paper towels. Pour about 2 inches of vegetable oil into a deep saucepan, making sure the oil comes no farther than one-third of the way up the sides, and heat over medium-high heat to 350 degrees.
Add the fennel and deep-fry it for 1 to 2 minutes. Use a slotted spoon to transfer the fennel to the paper towels. Wait until the oil returns to 350 degrees, then repeat with the eggplant, followed by the zucchini.
Add the drained vegetables to the mixing bowl, then add the tomatoes. Tear the basil leaves into small pieces, letting them fall into the bowl along with the raisins and pine nuts. Add the remaining 4 to 6 tablespoons of the olive oil, to taste; season with salt and pepper to taste, then toss gently to combine. Cover with plastic wrap while the vegetables are still warm and leave at room temperature for 2 hours to infuse the flavors.
Twenty minutes before serving, mix in the toasted bread cubes, if using, and leave at room temperature to infuse.
Recipe Source:
Adapted from "Made in Sicily," by Giorgio Locatelli with Sheila Keating (Ecco, 2011).
Tuesday, May 1, 2012
Coconut Rum Recipes
COCONUT RUM
RECIPES
OK - this has nothing to do with healthy recipes - just thought they sounded good!
A DAY AT THE BEACH
3 oz OJ
1 oz Coconut Rum
½
oz Amaretto
½
oz Grenadine
Shake rum, Amaretto, OJ and ice and
opour into a highball glass over ice.
Top with Genadine and garnish with a
pinapple wedge and strawberry.
ENJOY!
CARIBBEAN
¾
oz Coconut Rum
¾
oz White Rum
Pineapple juice
Cranberry juice
Pour rums into highball glass over
ice. Cover with juices. ENJOY!
CHOCOLATE COVERED
BANANA
2 Tbsp chocolate syrup
1 ¼ oz Coconut Rum
½
banana sliced
½
cup vanilla ice cream
Pour rum into blender. Add banana, chocolate syrup and
ice.
Blend until smooth.
Garnish with banana slice. ENJOY!
COCONUT CREAM PIE
1½
oz Coconut Rum
Top with whipped cream
YUM!
HOT CHOCOLATE RASTA
1 oz Coconut Rum
6 oz hot chocolate
2 oz Kahlua
Whipped cream
Prepare hot
chocolate. Add Kahlua and
rum. Top with whipped cream.
ISLAND BREEZE
1 ¼ oz Coconut Rum
6 oz cranberry juice
Combine in tall glass over ice. ENJOY!
OR CREATE YOUR OWN
DRINK!!
ENJOY!!!!
Zucchini Bread
Zucchini Bread (kolokithopsomo)
from From a Traditional Greek Kitchen by
Aphrodite Polemis
My adult son, who doesn't eat any desserts as a rule, loves this bread.
Ingredients:
3 eggs
1 c olive oil
2 ½ cups sugar or honey (I
used about 1 ¼ c sugar and 1 cup honey)
2 cups raw unpeeled zucchini,
grated
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
½ tsp baking powder
3 c. flour
1 c walnuts, chopped
Directions:
Preheat oven to 350.
In a large bowl, beat eggs
until foamy; gradually beat in oil and sugar or honey.
Add grated zucchini, cinnamon and salt.
Mix the baking soda and baking powder
with the flour.
Gradually add
flour and blend well after each addition.
Fold in the chopped walnuts.
Pour into 2 breadpans and bake in preheated oven for 45 minutes to an
hour until a knife inserted in the center comes out dry (I leave it a little
moist). Cool for 10 or 15 minutes,
then turn out on a rack to cool.
Enjoy! Also tastes good with a touch of jam.
Spanakopita
SPANAKOPITA
From the kitchen of Maria Nicolaou
Makes about 15 rolls – 5 pieces and 2 endpieces each
Disclosure - my dear neighbor Maria is a fabulous chef who prepares food without recipes. For my benefit, we tried to document the ingredients as we cooked, but this probably is not an accurate accounting of her wonderful recipe.
Ingredients:
Country Style Phyllo
(thicker)
#7 Phyllo (thinner)
1 ½ lb chopped spinach
20 oz whole leaf spinach
2 cups dill
1 ½ lb feta
1/3 cup olive oil
4 eggs, beaten
2 c finely chopped onions
2 c chopped leeks
1/3 cup olive oil for saute
grated pepper to taste
nutmeg to taste
1 stick margarine, melted and
reduced
½ cup olive oil
Directions:
Preheat convection oven at 350
degrees
1) Prepare spinach (boil and drain if frozen, or chop,
salt and drain if fresh).
2) Saute onions and leeks with olive oil until soft, with
creamy texture; do not brown.
3) Combine spinach, dill, feta, 1/3 cup oil, eggs and
onion/leek mixture.
4) Add pepper and nutmeg to taste.
5) Combine margarine and olive oil for brushing phyllo.
6) Unwrap phyllo; cover with moist paper towel if not
working quickly.
7) Start with 1 thicker sheet, brush with mixture; cover
with #7 and brush again. Add a log of spinach mixture, about 2” in height,
leaving border of about 1-2” from edge of phyllo. Roll tightly, fold in lateral edges of phyllo and continue
to roll to end of sheets. Apply
margarine mixture before completing roll in order to seal.
8) Place on baking sheet; make 5 partial thickness
diagonal slits in each roll with sharp knife. Bake at 350 in convection oven for 40 minutes or until
well-browned.
Chicken with Artichoke-Sundried Tomato Pesto
Chicken with Artichoke-Sundried Tomato Pesto
From Canyon
Ranch NOURISH – indulgently healthy cuisine
Ingredients:
For the pesto:
1/3 cup
water-packed canned arichoke hearts, chopped
5 garlic cloves
¼ cup
reconstituted sundried tomatoes, chopped
¼ cup chopped
red onions
1/3 cup freshly
grated Parmesan
1 tsp minced
fresh organo (I prefer using basil and more of it)
1 Tbsp fresh
lime juice
For the chicken:
4 4-oz boneless,
skinless chicken breast halves
¼ tsp sea salt
¼ tsp freshly
ground black pepper
2 tsp EVOO
Directions:
1) Preheat the
oven to 400
2) Spread the
artichoke hearts and garlic evenly over a baking sheet and lightly spray with
canola oil spray. Roast for 15-25 minutes, or until golden brown.
3) Place the
roasted artichokes and garlic in a food processor. Add the tomatoes, onions, Parmesan, oregano/basil and lime
and pulse until well combined. Add
water, 1 TBSP at a time, until the pesto is smoth and reaches a spreadable
consistency.
4) Season the
chicken with the salt and pepper
5) Heat the
olive oil in a large sauté pan over medium heat. Saute the chicken for 3-5 minutes on each side, or until the
internal temperature reaches 165 (see below)
6) Serve each
chicken breast with ¼ cup pesto.
NB – I prepare
the pesto and spread it over the chicken and bake at 350 for about 20 -25
minutes until done instead of cooking it on the stove.
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