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.

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.

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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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).

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).

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.

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).

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. 

Brunch Egg Souffle

 

Brunch Egg Souffle

I don't remember who gave me this recipe, but it sounds good!

 

3/4 lb cheddar

24 oz  cottage cheese

6 eggs (beaten)

3/4 cup melted butter (I always use margarine for this and it is fine)

1 cup "bisquick" (I use krusteaz brand buttermilk pancake mix)

cayenne

Can add:  sauteed mushrooms, steamed broccoli, sauteed onions (the one today had onions)

Mix all ingredients and pour into casserole dish and bake at 350 for about 1 hour.

Turkey Burgers

From 1,000 Lowfat Recipes  by Terry Blonder Golson

 Ingredients:

1 lb lean ground turkey (not ground turkey breast)

2 cloves garlic, minced
1 egg white       
¼ - ½ cup fresh or dry breadcrumbs (pecan panko works well)
1 tsp dried basil (or few leaves fresh)
½ tsp kosher salt
¼ tsp freshly ground pepper

(I’ve added a little teriyaki sauce with good results)

Directions:

1)   Thoroughly combine all ingredients. Add enough breadcrumbs to firm up the mixture.

2)   Form into patties.

3)   Grill, broil, or cook in a nonstick pan on the stovetop until the burgers lose their pink color.  Turn once while cooking.

Spicy Stir-Fried CHicken and Greens with Peanuts

 

Spicy Stir Fried Chicken and Greens with Peanuts

From Bon Appétit  April 2008

Ingredients:

2 tablespoons soy sauce, divided

2 tablespoons dry Sherry, divided

3 teaspoons Asian sesame oil, divided

2 teaspoons golden brown sugar, divided

1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips

3 tablespoons peanut oil, divided

4 green onions, white parts and green parts chopped separately

2 teaspoons chopped seeded serrano chiles

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1/4 cup chopped roasted salted peanuts

Directions:

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.

Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.

Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

Quinoa Walnut Salad

 

Quinoa Walnut Salad

Nutty, delicate-flavored nourishing quinoa was a cornerstone of the Inca diet; it is higher in protein than any other grain, is gluten-free and is a good source of fiber, B complex vitamins, iron, magnesium, manganese, and phosphorus.  Rinse it very well to remove its protective soapy, natural coating, then cook it as you would white rice.

Makes 8 servings

Ingredients:

1 cup quinoa

¼ cup chopped walnuts

For the dressing:

½ Tbsp champagne vinegar

½ tsp sea salt

¼ tsp freshly ground black pepper

1/8 tsp ground nutmeg

½ tsp walnut oil

1/3 cup fresh chopped scallions

2 Tbsp fresh chervil

1 pint water

Directions:

1)    Preheat oven to 350.  Lightly coat 2 baking sheets with canola oil spray.

2)    Rinse quinoa thoroughly: cover it with cool water, swirl, and pour off the water.  Repeat at least twice.

3)    Spread walnuts evenly on one baking sheet and the quinoa evenly on the other.  Toast both for 5-10 minutes, redistributing after 2-3 minutes for even toasting.  Cool completely.

4)    Combine the vinegar, salt, pepper, and nutmeg in a small bowl.  Whisk in the walnut oil. Add the scallions, chervil, and walnuts.  Mix and let sit for 5-10 minutes to allow the flavors to develop.

5)    Boil the water and add the quinoa.  Cook covered over medium-low heat until the grains begin to pop open, 15-20 minutes.  Drain an cool.

6)    Combine the quinoa with the dressing.  Divide into 1/3 up portions.

NOTE: Store walnut oil in refrigerator to increase its shelf life.  Chervil has a slight flavor of anise.  You can substitute fennel leaves or 1 Tbsp chopped fresh tarragon and 1 Tbsp chopped flat-leaf parsley.

Moroccan-Spiced Roasted Vegetables

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Moroccan-Spiced Roasted Vegetables

From epicurious.com

These are DELICIOUS - especially the shallots!

Serves 12

 Ingredients:

2 lbs shallots, halved or quartered

4 Tbsp olive oil

4 lbs butternut squash, peeled, seeded and cut into ¾ inch cubes

4 large red bell peppers, cut into ½- thick strips

2 lbs sweet potatoes, peeled and cut into cubes

1 Tbsp coarse salt

4 tsp ground cumin

2 tsps ground coriander

1 tsp ground cinnamon

½ stick unsalted butter, cut into bits – can use 1 Tbsp instead.

 Directions:

Preheat oven to 375. 

Toss shallots with 1 Tbsp oil and roast in a shallow baking pan in lower third of oven 25 minutes. 

Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 Tbsp oil. 

Add roasted shallots and divide between 2 large shallow baking pans. 

Dot vegetables in each pan with ½ of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

Miso-Glazed Salmon with Bok Choy

 

Miso-Glazed Salmon with Bok Choy

From Williams-Sonoma Food Made Fast – serves 4

Ingredients:

½ cup white or yellow miso (I used brown rice miso)

1/3 cup mirin or dry sherry

¼ cup sake or dry white wine

3 Tbsp firmly packed light brown sugar

2 Tbsp soy sauce

1 ½ pounds salmon fillet, skin removed

Baby bok choy – 2-3 heads cut in half lengthwise

Directions:

1)    Marinate the fish in a shallow glass or ceramic dish, just large enough to hold the salmon fillets in a single layer.  Stir together the miso, mirin, sake, brown sugar and soy.  Add the salmon to the marinade and turn to coat.  Reserve some marinade to use during cooking.  Let stand at room temperature for 10 minutes, turning the fillets occasionally.  Alternatively, cover and let marinate in the refrigerator for up to 2 days.

2)    Preheat the broiler or grill.  Remove the fillets, place on a foil-lined, rimmed baking sheet or broiler pan.  Add bok choy to same marinade and turn to coat.  Remove the bok choy, and arrange around the salmon.  Place under the broiler and broil or grill until the fillets and bok choy are caramelized and lightly charred on the edges, 3-4 minutes.  Carefully turn the fillets and bok choy, and brush with the reserved marinade.  Broil until the salmon is slightly charred on the outside and just cooked throughout and the bok choy is tender-crisp, 3-4 minutes longer.  Divide the salmon and bok choy among 4 plates and serve.   

Mango Pomegranate Guacamole

 

MANGO POMEGRANATE GUACAMOLE

4 ripe avocados (2 lb total)

1 cup finely chopped white onion

2 fresh serrano chiles, finely chopped (2 Tbsp) including seeds

¼ cup fresh lime juice, or to taste

¾ cup pomegranate seeds

¾ cup diced peeled mango

½ cup chopped cilantro

Coarsely mash avocado in a bowl.  Stir in onion, chiles, ¼ cup lime juice, and 1 ¼ tsp salt, then fold in pomegranate seeds, mango and cilantro.  Season with salt and addl lime juice.

Serve with plantain chips, garnish with lime wedges.

LowFat Guacamole

 

LOWFAT GUACAMOLE

1 large ripe avocado

1-2 plum tomatoes, seeded

½ cup minced red onions

1 Tbsp fresh lemon juice

2 tsp fresh lime juice

½ tsp kosher salt

1/8 tsp Tabasco sauce

1)   Quarter the avocado, mash the pulp.  Chop the tomatoes with a few pulses in the food processor

2)   Mix together all ingredients.  If not serving immediately, cover with plastic wrap so it touches the guacamole, to prevent browning.

Teriyaki Flank Steak

 

Teriyaki Flank Steak

There aren't too many beef recipes here, but this one is special.

Ingredients:

¼ cup lite soy sauce

¼ cup sake

2 Tbsp light or dark brown sugar

3 cloves garlic, minced

2 Tbsp grated ginger

2 Tbsp peanut oil

1 to 1 ¼ pounds flank steak

Directions:

In a medium bowl, combine soy, sake, sugar, garlic, ginger and oil.  Place steak in a large resealable plastic bag or large shallow dish, add the marinade and turn to coat.  Cover and refrigerate at least 8 hrs, turning occ.

Preheat the grill.  Remove steak from refrigerator about 30 min before grilling.

Transfer steak to a plate, pat dry.  Grill over medium-hot coals or directly over flames on a gas grill.  Coo, turning once, to desired degree of doneness, 4-5 minutes per side for medium.  Transfer to a platter and cover loosely with foil; set aside for 5 minutes.

Carve on the diagonal, against the grain, into ¼ inch thick slices.

Chocolate Chip Banana Bread

 

Chocolate Chip Banana Bread

yield: Makes one 9-inch loaf

from: Bon Appetit

SO - the banana and the walnuts are healthy, right?  The sugar and butter, well, this recipe is worth it!

Ingredients:

    * 1 1/2 cups all purpose flour

    * 1 teaspoon baking soda

    * 1 teaspoon baking powder

    * 1/4 teaspoon salt

    * 3/4 cup semisweet chocolate chips

    * 3/4 cup walnuts, toasted, chopped

    * 1/2 cup (1 stick) unsalted butter, room temperature

    * 1 cup sugar – reviews suggest ½ c white, ¼ cup brown

    * 2 large eggs

    * 1 cup mashed ripe bananas - three

    * 2 tablespoons fresh lemon juice

    * 1 1/2 teaspoons vanilla extract

Preparation:

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.

Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.

Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Wheatberry Salad with Red Fruit

 

Wheatberry Salad with Red Fruit  

from the Food Network

Guests LOVE this recipe.  It's a great healthy side for almost any main dish.

 Ingredients:

1/3 cup freshly squeezed OJ

1/3 cup dried cranberries

3 c cooked wheatberries (1 c wheatberries, 2 cups water, simmered until tender but still chewy, about 60 to 90 minutes.  Drain, return to pan and stir in ½ tsp salt.

2 large Fuji apples, unpeeled, diced

½ c pecan halves or almonds, toasted and coarsely chopped and/or whole pistachios

3 Tbsp raspberry vinegar

3 Tbsp extra-virgin olive oil

¼ tsp salt

¼ tsp freshly ground pepper

Directions:

1.    Combine OJ and cranberries in a small bowl and let stand 15 minutes.

2.    Combine wheatberries, apples and nuts in a large bowl; stir gently.  Drain the cranberries, reserving the juice.  Stir the cranberries into the wheatberry mixture.

3.    Whisk reserved OJ, vinegar and oil in a small bowl until combines.  Season with salt and pepper.  Pour over the salad and stir gently to coat.  Refrigerate for at least 30 minutes, preferably a day, to allow flavors to combine.  Serve cold or room temp.

To toast pecans, spread nuts onto a baking sheet and bake at 350, stirring once, until fragrant, 7-9 minutes.

Sauteed Spinach and Garlic

 

Sauteed Spinach and Garlic

From Canyon Ranch NOURISH 2009

See also Lemon Spinach

To remove every speck of grit from fresh spinach, float it in a clean sink with plenty of cold water.  Swish and drain.  With very muddy spinach, do this twice.  Don’t forget to wash bagged spinach, too.

Makes 4 servings

Ingredients:

 

1 Tbsp extra virgin olive oil

2 tsp minced garlic

1 pound spinach, washed and torn into large pieces

¼ tsp sea salt

¼ tsp freshly ground pepper

1)    Heat olive oil in a large sauté pan over medium-low heat.  Saute garlic until just beginning to turn golden brown.

2)    Add the spinach and cook briefly until wilted.  Season with the salt and pepper.  Divide evenly among four plates.

Although a nutritionl analysis of spinach shows it is a good source of calcium, it isn’t well absorbed because it  is bound to oxalic acid.  There are several other reasons to eat spinach, though, including beta-carotene, lutein, folic acid, vitamin C and fiber.