I wanted to prove how I could make a simple refreshing veggie salad by just opening a few cans from Costco, but of course I can never leave well enough alone. I'm fine using their canned tomatoes in chili, but when you get the full taste in a cold salad, they retain the taste of the citric acid despite rinsing them. So I decided to use fresh tomatoes.
Then I decided the dried basil and cilantro really needed to be replaced with fresh herbs for a brighter taste. Start chopping those herbs.
So it's still relatively simple, but not exactly what I intended. But if you have canned tomatoes that you like, and you don't happen to have fresh herbs on hand, all of this can be prepared simply with cans and spice shakers.
This particular recipe is a blend of several that I found with these ingredients. It is a good mix of protein and carbs and is quite filling. It can be used as an appetizer or a BBQ side dish. Good on a whole wheat wrap with hummus. Guacamole or avocado would be good as well. Good to be able to make it taste like whatever you want. (Morton and Bassett's Mexican Blend contains cumin, garlic, chili pepper, white pepper, thyme, paprika, onion and oregano. It does definitely give it a Mexican taste. )
Since Trader Joes is my other favorite place to shop, I must tell you that serving this salsa / side dish on TJ's Veggie and Flaxseed Tortilla Chips is excellent! The chips are nice and large and can hold a lot of the corn & bean mix.
INGREDIENTS:
15 oz can black beans
15 oz can sweet corn
2 tomatoes
1 yellow pepper
1 red pepper
3 scallions
2 Tbsp lime juice - should use if possible
1 heaping Tbsp fresh cilantro
1 Tbsp fresh basil (or 1 tsp dried)
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
DIRECTIONS:
1) Rinse the black beans and corn. Chop the tomatoes, peppers, scallions and combine all in a large bowl.
2) Chop the herbs. In a small bowl, mix the dried herbs and salt and pepper. Sprinkle over the mix and let it sit for a few hours or overnight before serving to let the flavors blend. Good for a few days.
Showing posts with label favorites. Show all posts
Showing posts with label favorites. Show all posts
Friday, August 5, 2016
Saturday, July 2, 2016
Berry Tart with Honey-Yogurt Filling
Adapted from the Washington Post:
https://www.washingtonpost.com/pb/recipes/berry-tart-honey-yogurt-filling/15342/
Here's a perfect red, white and blue dessert for 4th of July weekend! I rarely bake, so on the few occasions I need a graham cracker crust, I've always grabbed Keebler right off the supermarket shelf. Well, this crust takes about 5 minutes to prep and is delicious! Well worth the time! It's very moist, and barely fills the pie dish, so no extra calories around the edges. And the yogurt keep it even moist - for the one day that it lasted!
The yogurt should be strained in the refrigerator for at least 4 hours and up to overnight. However, I only let it sit for 2 hours and it was fine. Next time, I'm going to try using Siggi's Icelandic style yogurt (Skyr - at Whole Foods), which is very thick and creamy to begin with, and see if it needs to be strained at all. I also might add a bit more lemon zest, since I liked the bites that carried that taste. Once assembled, the tart should set in the refrigerator for at least 4 hours, or up to a day, before serving. This dessert is not that sweet, but is somewhat addictive!
When comparing yogurts, I noticed something interesting. The flavored ones come in 5.3 ounce servings, and have lots of sugar. If you buy the large 32 ounce plain yogurts, the serving size is 8 ounces, each having much more protein (23 grams in Siggi's 0% plain) and MUCH less sugar than the small fruity containers. Choose wisely. If you buy the large plain yogurts, you can put a swirl of honey, real fruit without added sugar, and have a much healthier and filling meal or snack.
Tested size: 8 servings (3-4 in my house)
INGREDIENTS:
2 cups plain nonfat Greek-style yogurt
9 rectangular graham cracker sheets (4.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/4 teaspoon finely grated lemon zest
4 large strawberries, quartered, or 8 small strawberries, halved
3/4 cup blueberries
3/4 cup raspberries
DIRECTIONS:
1) Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off. (See headnote for shortcut).
2) Preheat the oven to 350 degrees.
3) Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.
4) Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 6 - 8 minutes. Keep an eye on it to be sure it doesn't burn. (The baked crust might have cracks in it; that's okay.) Let it cool completely.
5) Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently with a spatula so as not to break up the crust or drag crumbs.
6) Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.
photos:
https://www.washingtonpost.com/pb/recipes/berry-tart-honey-yogurt-filling/15342/
Here's a perfect red, white and blue dessert for 4th of July weekend! I rarely bake, so on the few occasions I need a graham cracker crust, I've always grabbed Keebler right off the supermarket shelf. Well, this crust takes about 5 minutes to prep and is delicious! Well worth the time! It's very moist, and barely fills the pie dish, so no extra calories around the edges. And the yogurt keep it even moist - for the one day that it lasted!
The yogurt should be strained in the refrigerator for at least 4 hours and up to overnight. However, I only let it sit for 2 hours and it was fine. Next time, I'm going to try using Siggi's Icelandic style yogurt (Skyr - at Whole Foods), which is very thick and creamy to begin with, and see if it needs to be strained at all. I also might add a bit more lemon zest, since I liked the bites that carried that taste. Once assembled, the tart should set in the refrigerator for at least 4 hours, or up to a day, before serving. This dessert is not that sweet, but is somewhat addictive!
When comparing yogurts, I noticed something interesting. The flavored ones come in 5.3 ounce servings, and have lots of sugar. If you buy the large 32 ounce plain yogurts, the serving size is 8 ounces, each having much more protein (23 grams in Siggi's 0% plain) and MUCH less sugar than the small fruity containers. Choose wisely. If you buy the large plain yogurts, you can put a swirl of honey, real fruit without added sugar, and have a much healthier and filling meal or snack.
Tested size: 8 servings (3-4 in my house)
INGREDIENTS:
2 cups plain nonfat Greek-style yogurt
9 rectangular graham cracker sheets (4.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/4 teaspoon finely grated lemon zest
4 large strawberries, quartered, or 8 small strawberries, halved
3/4 cup blueberries
3/4 cup raspberries
DIRECTIONS:
1) Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off. (See headnote for shortcut).
2) Preheat the oven to 350 degrees.
3) Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.
4) Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 6 - 8 minutes. Keep an eye on it to be sure it doesn't burn. (The baked crust might have cracks in it; that's okay.) Let it cool completely.
5) Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently with a spatula so as not to break up the crust or drag crumbs.
6) Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.
photos:
Wednesday, May 11, 2016
Halibut with Red Curry and Tomato
http://www.epicurious.com/recipes/food/views/weeknight-red-curry
As Jerry said, this one's a keeper, just like my wife --
I used halibut for the fish, but cod would probably do as well. The taste of the sauce by itself, as it was cooking, was bitter at the beginning from the garlic, but fortunately it became smooth and delicious by the end. The fish was tender and lite and cooked through on a low flame after 5-6 minutes. The lime and cilantro (if you like it) also were great additions, but it was very good even without them.
It's an excellent almost-one-pot meal. The noodles need to be prepared separately, but if you have leftover grains from a different dinner, then you're all set.
Ingredients:
1 large shallot
6 garlic cloves
1 (2-inch) piece ginger, peeled, cut into pieces
2 tablespoons vegetable oil
2 tablespoons red curry paste
2 teaspoons ground turmeric
1 1/2 cups whole peeled tomatoes, plus juices from one 15-ounce can
1 (13.5-ounce) can unsweetened LITE coconut milk
Kosher salt (~ 1/4 tsp, to taste)
1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces
Cooked rice noodles, cilantro leaves, and lime wedges (for serving)
Directions:
1) Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. If you're cooking noodles, bring water to a boil at this point.
2) To the shallot mixture, add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.
3) Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
4) Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.
5) Add vegetables and pour in just enough water to barely cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–12 minutes.
6) Season fish all over with salt (optional) and nestle into curry. Add a little more water if it’s very thick. Return to a simmer and cook just until fish is cooked through, about 5 minutes.
7) Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
The curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.
From website - possibly using regular coconut milk, not low fat:
Calories (kcal) 440 Fat (g) 31 Saturated Fat (g) 20 Cholesterol (mg) 50 Carbohydrates (g) 19 Dietary Fiber (g) 6 Total Sugars (g) 5 Protein (g) 26 Sodium (mg) 310
As Jerry said, this one's a keeper, just like my wife --
I used halibut for the fish, but cod would probably do as well. The taste of the sauce by itself, as it was cooking, was bitter at the beginning from the garlic, but fortunately it became smooth and delicious by the end. The fish was tender and lite and cooked through on a low flame after 5-6 minutes. The lime and cilantro (if you like it) also were great additions, but it was very good even without them.
It's an excellent almost-one-pot meal. The noodles need to be prepared separately, but if you have leftover grains from a different dinner, then you're all set.
Ingredients:
1 large shallot
6 garlic cloves
1 (2-inch) piece ginger, peeled, cut into pieces
2 tablespoons vegetable oil
2 tablespoons red curry paste
2 teaspoons ground turmeric
1 1/2 cups whole peeled tomatoes, plus juices from one 15-ounce can
1 (13.5-ounce) can unsweetened LITE coconut milk
Kosher salt (~ 1/4 tsp, to taste)
1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces
Cooked rice noodles, cilantro leaves, and lime wedges (for serving)
Directions:
1) Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. If you're cooking noodles, bring water to a boil at this point.
2) To the shallot mixture, add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.
3) Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
4) Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.
5) Add vegetables and pour in just enough water to barely cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–12 minutes.
6) Season fish all over with salt (optional) and nestle into curry. Add a little more water if it’s very thick. Return to a simmer and cook just until fish is cooked through, about 5 minutes.
7) Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
The curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.
From website - possibly using regular coconut milk, not low fat:
Calories (kcal) 440 Fat (g) 31 Saturated Fat (g) 20 Cholesterol (mg) 50 Carbohydrates (g) 19 Dietary Fiber (g) 6 Total Sugars (g) 5 Protein (g) 26 Sodium (mg) 310
Wednesday, April 13, 2016
Chicken with Lemongrass
From The Complete Asian Cookbook Thailand Vietnam Cambodia Laos & Burma
by Charmaine Solomon
We started using more Asian spices and recipes after returning from Vietnam and Cambodia in March, 2016. I was having difficulty finding recipes online the way I usually do, so we searched on Amazon and there were remarkably few books there either. Tonight was my first attempt at using one of the recipes from this book and it was simple and delicious. Fresh lemongrass can be found at some general supermarkets, and certainly at the Asian markets. It is grown in Florida and California, as well as Australia, Brazil, Mexico and West Africa. If lemongrass is old and dried out, you are probably better off using grated lemon rind.
According to one of my go-to books, Jill Norman's Herbs & Spices, the cook's reference, the taste is, "tart, clean, and citrus like with peppery notes." Only the lower part of the stalk, which is white with just a tinge of pale green should be used. You should first pound or "bruise" the stalk with a mortar and pestle (or a flat part of a knife if needed) to release the oils that contain the flavor. You can then either cook your dish with the stalk in chunks and remove it before serving, or slice VERY thinly and leave it in. The stalks are used in curries and stews as well as for tea or for flavoring vinaigrettes.
Tonight, I chose a little of both, using some lemongrass as stalks and letting the rest incorporate into the dish as thin slices. This part of the meal was simple but excellent. I usually don't cook chicken stovetop, but this worked out well. We were a bit tired of fish sauce, so I omitted that.
INGREDIENTS:
2 lb chicken - bone in pieces or boneless breasts
3-4 lemongrass stems, white part only, thinly sliced
3 scallions, thinly sliced
1 tsp salt (or a little less)
1/2 tsp freshly ground black pepper, plus more to taste
2 Tbsp canola oil
1 fresh red chili deseeded and chopped (optional)
1/2 cup roasted peanuts, finely chopped
2 tsp sugar
2 Tbsp fish sauce (optional)
DIRECTIONS:
1) Cut chicken into serving pieces.
2) Gently bruise the lemongrass with a mortar and pestle (or other hard object).
3) Place the lemongrass in a bowl with the scallion, salt, pepper and chicken and toss well to combine. Set aside in the refrigerator for at least 30 minutes.
4) Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the chicken mixture and stir-fry for 3 minutes. Add the chili and stir-fry for a further 10 minutes or until the chicken is cooked through.
5) Add the peanuts, season with the sugar and extra pepper and stir well.
6) Add the fish sauce (optional) and toss to distribute evenly then serve with rice, noodles, (or quinoa, the western version).
photos (3) - lemongrass with sliced scallions, chopped peanuts, chicken with lemongrass, 4/13/16.
by Charmaine Solomon
We started using more Asian spices and recipes after returning from Vietnam and Cambodia in March, 2016. I was having difficulty finding recipes online the way I usually do, so we searched on Amazon and there were remarkably few books there either. Tonight was my first attempt at using one of the recipes from this book and it was simple and delicious. Fresh lemongrass can be found at some general supermarkets, and certainly at the Asian markets. It is grown in Florida and California, as well as Australia, Brazil, Mexico and West Africa. If lemongrass is old and dried out, you are probably better off using grated lemon rind.
According to one of my go-to books, Jill Norman's Herbs & Spices, the cook's reference, the taste is, "tart, clean, and citrus like with peppery notes." Only the lower part of the stalk, which is white with just a tinge of pale green should be used. You should first pound or "bruise" the stalk with a mortar and pestle (or a flat part of a knife if needed) to release the oils that contain the flavor. You can then either cook your dish with the stalk in chunks and remove it before serving, or slice VERY thinly and leave it in. The stalks are used in curries and stews as well as for tea or for flavoring vinaigrettes.
Tonight, I chose a little of both, using some lemongrass as stalks and letting the rest incorporate into the dish as thin slices. This part of the meal was simple but excellent. I usually don't cook chicken stovetop, but this worked out well. We were a bit tired of fish sauce, so I omitted that.
INGREDIENTS:
2 lb chicken - bone in pieces or boneless breasts
3-4 lemongrass stems, white part only, thinly sliced
3 scallions, thinly sliced
1 tsp salt (or a little less)
1/2 tsp freshly ground black pepper, plus more to taste
2 Tbsp canola oil
1 fresh red chili deseeded and chopped (optional)
1/2 cup roasted peanuts, finely chopped
2 tsp sugar
2 Tbsp fish sauce (optional)
DIRECTIONS:
1) Cut chicken into serving pieces.
2) Gently bruise the lemongrass with a mortar and pestle (or other hard object).
3) Place the lemongrass in a bowl with the scallion, salt, pepper and chicken and toss well to combine. Set aside in the refrigerator for at least 30 minutes.
4) Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the chicken mixture and stir-fry for 3 minutes. Add the chili and stir-fry for a further 10 minutes or until the chicken is cooked through.
5) Add the peanuts, season with the sugar and extra pepper and stir well.
6) Add the fish sauce (optional) and toss to distribute evenly then serve with rice, noodles, (or quinoa, the western version).
photos (3) - lemongrass with sliced scallions, chopped peanuts, chicken with lemongrass, 4/13/16.
Sunday, March 27, 2016
Asian mango salad
Adapted from cooking class with Ms. Vy in HoiAn, Vietnam March 2016
See Asian chicken BBQ recipe for more details
This mango salad was meant to be prepared with prawns. I can't remember if we had tofu or chicken or nothing in it's place. At home, I tried it again with 1 cup of napa cabbage instead of prawns. For the HoiAn chili sauce, I found one at Great Wall that was Yeo's chili with garlic sauce, moderate heat, from Malaysia, which worked perfectly.
I was unable to get the shallots nice and crispy like they did at the cooking class. I probably had to bread and deep fry them. Instead, I stir-fried them until they were dark, then blotted the oil off. Not quite the same, but a drop healthier.
This salad was excellent - I brought it to our recent inaugural LadyDocs book club session about The Lotus and the Storm by Lan Cao, which featured Vietnamese food. It took me a while to get all the various parts of this salad together, but my group LOVED it! Plus, I got to use my new slicing tool that was given to us at the end of our cooking class. Fingers, beware!! The salad was even better the next day, as most slaws are, although there was just a paltry bit left. I served it alongside a mild dish of Mahi Mahi with a green sauce, as well as stir-fried vegetables.
Serves 4 - 6 as appetizer.
Ingredients:
1 green mango, sliced
1 cup onion, sliced finely
1.5 cups mixed Vietnamese mint and mint
1 cup Napa cabbage, sliced
1.5 Tbsp salad dressing (ingredients below)
2 tsp sesame seeds, roasted
1/2 tsp HoiAn chili sauce
1/4 tsp sea salt
pinch of coarse black pepper
1 Tbsp shallot oil - optional
2 Tbsp fried shallots - excellent, crispy - if you can figure out how to make them
4 rice crackers
Salad dressing:
1 Tbsp lime juice
1 Tbsp white sugar
1 tsp fish sauce - I used vegetarian fish sauce
1 tsp garlic and red chili pounded - or substitute a very light sprinkle of garlic powder for the latter.
Directions:
1) For salad dressing, put lime juice and sugar in a bowl, stir to dissolve. Add the fish sauce and garlic and chili, then mix.
2) Put oil in sauce pan. Slice shallots thinly. Then sauce until toasted, but do NOT burn.
2) For the salad, put mango, cabbage, onion, 1 cup of mint, 1 tsp of sesame seeds and dressing.
3) Add to mango. Mix and toss. Season to taste.
4) Serve on 4 small plates and garnish with remaining mint, sesame seeds and fried shallots. Serve with rice crackers, if you choose, or as a side with fish or chicken.
See Asian chicken BBQ recipe for more details
This mango salad was meant to be prepared with prawns. I can't remember if we had tofu or chicken or nothing in it's place. At home, I tried it again with 1 cup of napa cabbage instead of prawns. For the HoiAn chili sauce, I found one at Great Wall that was Yeo's chili with garlic sauce, moderate heat, from Malaysia, which worked perfectly.
I was unable to get the shallots nice and crispy like they did at the cooking class. I probably had to bread and deep fry them. Instead, I stir-fried them until they were dark, then blotted the oil off. Not quite the same, but a drop healthier.
This salad was excellent - I brought it to our recent inaugural LadyDocs book club session about The Lotus and the Storm by Lan Cao, which featured Vietnamese food. It took me a while to get all the various parts of this salad together, but my group LOVED it! Plus, I got to use my new slicing tool that was given to us at the end of our cooking class. Fingers, beware!! The salad was even better the next day, as most slaws are, although there was just a paltry bit left. I served it alongside a mild dish of Mahi Mahi with a green sauce, as well as stir-fried vegetables.
Serves 4 - 6 as appetizer.
Ingredients:
1 green mango, sliced
1 cup onion, sliced finely
1.5 cups mixed Vietnamese mint and mint
1 cup Napa cabbage, sliced
1.5 Tbsp salad dressing (ingredients below)
2 tsp sesame seeds, roasted
1/2 tsp HoiAn chili sauce
1/4 tsp sea salt
pinch of coarse black pepper
1 Tbsp shallot oil - optional
2 Tbsp fried shallots - excellent, crispy - if you can figure out how to make them
4 rice crackers
Salad dressing:
1 Tbsp lime juice
1 Tbsp white sugar
1 tsp fish sauce - I used vegetarian fish sauce
1 tsp garlic and red chili pounded - or substitute a very light sprinkle of garlic powder for the latter.
Directions:
1) For salad dressing, put lime juice and sugar in a bowl, stir to dissolve. Add the fish sauce and garlic and chili, then mix.
2) Put oil in sauce pan. Slice shallots thinly. Then sauce until toasted, but do NOT burn.
2) For the salad, put mango, cabbage, onion, 1 cup of mint, 1 tsp of sesame seeds and dressing.
3) Add to mango. Mix and toss. Season to taste.
4) Serve on 4 small plates and garnish with remaining mint, sesame seeds and fried shallots. Serve with rice crackers, if you choose, or as a side with fish or chicken.
Tuesday, February 16, 2016
Roasted Halibut and Green Beans With Cilantro Sauce
From epicurious http://www.epicurious.com/recipes/food/reviews/roasted-halibut-and-green-beans-with-asian-cilantro-sauce-234134?page=2
This makes a beautiful presentation, combining main dish and side dish in one. I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding them before putting the dish in the oven. I didn't have string beans, so the photos show the dish with Brussels sprouts, which I love to roast. These needed a few extra minutes to cook, so string beans would be easier. Shiitake mushrooms have become my favorite variety. They are soft and readily take up dressings. The lemon gives the dish a great fresh taste. And if you want to spice it up, add some jalapeño, but I opted for the milder route. Just a sprinkle of salt and pepper at the end, and it was perfect. No leftovers here!! Serve over quinoa or couscous.
YIELD Makes 2 servings
Ingredients:
2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons) (optional)
5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons low sodium soy sauce, divided
2 8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms
1 cup halved cherry tomatoes (optional)
Directions:
1) Preheat oven to 450°F.
2) Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
3) Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper.
4) Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.
Market tip:
Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.
This makes a beautiful presentation, combining main dish and side dish in one. I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding them before putting the dish in the oven. I didn't have string beans, so the photos show the dish with Brussels sprouts, which I love to roast. These needed a few extra minutes to cook, so string beans would be easier. Shiitake mushrooms have become my favorite variety. They are soft and readily take up dressings. The lemon gives the dish a great fresh taste. And if you want to spice it up, add some jalapeño, but I opted for the milder route. Just a sprinkle of salt and pepper at the end, and it was perfect. No leftovers here!! Serve over quinoa or couscous.
YIELD Makes 2 servings
Ingredients:
2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons) (optional)
5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons low sodium soy sauce, divided
2 8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms
1 cup halved cherry tomatoes (optional)
Directions:
1) Preheat oven to 450°F.
2) Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
3) Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper.
4) Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.
Market tip:
Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.
Monday, February 15, 2016
Chicken Molé
Adapted from www.foodnetwork.com http://www.foodnetwork.com/recipes/paula-deen/quick-chicken-mole-recipe.html
I served this in 2008 for a dinner club that we had at the time. The host chose the theme - so I opted to have all courses contain chocolate. We had salad with cacao nibs, meatballs containing cocoa, and this chicken mole as the main course. Scotch chocolate cake topped off the evening. Since pure cocoa doesn't have sugar - it's actually bitter on its own - people weren't totally sugared out by the time the meal was over.
Another time, we took a cooking class in which the theme was chocolate. It featured a cocoa-rubbed steak, an eggplant dish with cocoa and finished up with Mexican hot chocolate - a sprinkle of cayenne pepper giving it a kick.
On Valentine's day we had so much chocolate during the day at Coco Sala - caramel salted hot chocolate, accompanied by a chocolate brioche - with some more chocolate on the side - that we opted for a plain salad for dinner. We went there specifically for dessert, but the brioche was actually listed as an entrée on the brunch menu. We've been there before. If you're looking for a special chocolate experience in Washington, DC, consider a treat at this restaurant!
That was yesterday. Since today was a snow day, I had more time to cook and made that old chicken mole from our dinner club adventure years ago. It took a little time, but well worth it!
Ingredients:
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1-2 Tbsp chili powder (for milder taste, I used 1 Tbsp cocoa chili powder and 1 tsp regular chili)
1 1/4 tsp ground cumin
3/4 tsp ground cinnamon
14 oz diced tomatoes, drained (I used fire-roasted diced tomatoes)
1 red bell pepper, chopped
up to 2 chipotle peppers, roughly chopped - optional
10 oz low sodium vegetable broth
2 Tbsp smooth natural peanut butter
2 oz bittersweet chocolate, chopped (it melts so don't worry about chopping)
1 - 5 pound chicken, cut into 8 pieces (white meat actually takes up the taste most)
Toasted pumpkin seeds for garnish
Quinoa or rice for serving
Directions:
1) Preheat oven to 350 degrees
2) Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and spices and continue to sauté to toast and develop flavor.
3) Add diced tomatoes, red pepper, chipotle peppers (if using), broth, peanut butter, and chocolate. Simmer for 10 minutes, keeping the heat low and stirring frequently. Strain, saving the liquid. Purée the solids until smooth.
4) If you have time, sear the chicken in a heavy bottomed hot sauté pan over medium-heat until browned on both sides. Add to casserole dish, cover with all of the puree and 1/4 cup or so of the liquid and bake in the oven for 50-60 minutes. Garnish with pumpkin seeds and serve with grain of your choice.
Save the rest of the chocolate sauce for another dish! Enjoy!
I served this in 2008 for a dinner club that we had at the time. The host chose the theme - so I opted to have all courses contain chocolate. We had salad with cacao nibs, meatballs containing cocoa, and this chicken mole as the main course. Scotch chocolate cake topped off the evening. Since pure cocoa doesn't have sugar - it's actually bitter on its own - people weren't totally sugared out by the time the meal was over.
Another time, we took a cooking class in which the theme was chocolate. It featured a cocoa-rubbed steak, an eggplant dish with cocoa and finished up with Mexican hot chocolate - a sprinkle of cayenne pepper giving it a kick.
On Valentine's day we had so much chocolate during the day at Coco Sala - caramel salted hot chocolate, accompanied by a chocolate brioche - with some more chocolate on the side - that we opted for a plain salad for dinner. We went there specifically for dessert, but the brioche was actually listed as an entrée on the brunch menu. We've been there before. If you're looking for a special chocolate experience in Washington, DC, consider a treat at this restaurant!
That was yesterday. Since today was a snow day, I had more time to cook and made that old chicken mole from our dinner club adventure years ago. It took a little time, but well worth it!
Ingredients:
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1-2 Tbsp chili powder (for milder taste, I used 1 Tbsp cocoa chili powder and 1 tsp regular chili)
1 1/4 tsp ground cumin
3/4 tsp ground cinnamon
14 oz diced tomatoes, drained (I used fire-roasted diced tomatoes)
1 red bell pepper, chopped
up to 2 chipotle peppers, roughly chopped - optional
10 oz low sodium vegetable broth
2 Tbsp smooth natural peanut butter
2 oz bittersweet chocolate, chopped (it melts so don't worry about chopping)
1 - 5 pound chicken, cut into 8 pieces (white meat actually takes up the taste most)
Toasted pumpkin seeds for garnish
Quinoa or rice for serving
Directions:
1) Preheat oven to 350 degrees
2) Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and spices and continue to sauté to toast and develop flavor.
3) Add diced tomatoes, red pepper, chipotle peppers (if using), broth, peanut butter, and chocolate. Simmer for 10 minutes, keeping the heat low and stirring frequently. Strain, saving the liquid. Purée the solids until smooth.
4) If you have time, sear the chicken in a heavy bottomed hot sauté pan over medium-heat until browned on both sides. Add to casserole dish, cover with all of the puree and 1/4 cup or so of the liquid and bake in the oven for 50-60 minutes. Garnish with pumpkin seeds and serve with grain of your choice.
Save the rest of the chocolate sauce for another dish! Enjoy!
Wednesday, June 24, 2015
Peruvian-Style Roast Chicken with Green Sauce
Peruvian-Style Roast Chicken with Green Sauce
By Jennifer Segal (Green Sauce adapted from The Serious Eats Food Lab by J. Kenji López-Alt)
http://www.onceuponachef.com/2013/01/peruvian-style-roast-chicken-with-green-sauce.html
Servings: 4
Cook Time: 1 Hour 30 Minutes
Total Time: 2 Hours, plus at least 6 hours marinating time
Ingredients
For the Chicken
3 tablespoons extra virgin olive oil
1/4 cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken
For the Green Sauce
3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped
1 cup fresh cilantro leaves
2 cloves garlic, roughly chopped
1/2 cup mayonnaise, best quality such as Hellmann's
1/4 cup sour cream
1 tablespoon fresh lime juice, from one lime
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Instructions
For the Chicken
1) Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth.
2) Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird).
3) Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
4) Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden.
5) Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.)
6) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
For the Green Sauce
1) Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
By Jennifer Segal (Green Sauce adapted from The Serious Eats Food Lab by J. Kenji López-Alt)
http://www.onceuponachef.com/2013/01/peruvian-style-roast-chicken-with-green-sauce.html
Servings: 4
Cook Time: 1 Hour 30 Minutes
Total Time: 2 Hours, plus at least 6 hours marinating time
Ingredients
For the Chicken
3 tablespoons extra virgin olive oil
1/4 cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken
For the Green Sauce
3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped
1 cup fresh cilantro leaves
2 cloves garlic, roughly chopped
1/2 cup mayonnaise, best quality such as Hellmann's
1/4 cup sour cream
1 tablespoon fresh lime juice, from one lime
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Instructions
For the Chicken
1) Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth.
2) Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird).
3) Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
4) Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden.
5) Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.)
6) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
For the Green Sauce
1) Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
Saturday, November 22, 2014
Basil Leaves Topped with Goat Cheese and Toasted Pine Nuts
This appetizer is particularly perfect for those who say, "I don't cook." You need only toast the pine nuts. A platter of these leaves makes for a beautiful presentation and is easily eaten as finger food.
Ingredients:
1/2 cup pine nuts
4 oz soft goat cheese at room temperature
1 Tbsp heavy cream
Salt and freshly ground pepper
20 medium/large basil leaves
1 medium or 5 Campari tomatoes, finely chopped - use only the outer layer to avoid the seeds
Directions:
1) On a dry toaster oven tray, toast the nuts at 350 degrees, shaking the pain and removing as soon as they start to get slightly darker, about 3 minutes.
2) In a small bowl, mix the goat cheese with the heavy cream and season with salt and pepper.
3) Put about a teaspoon of the cheese on each basil leaf, and spread with the back of a spoon. Sprinkle with the pine nuts, pressing them into the cheese. Scatter the chopped tomato on top.
Ingredients:
1/2 cup pine nuts
4 oz soft goat cheese at room temperature
1 Tbsp heavy cream
Salt and freshly ground pepper
20 medium/large basil leaves
1 medium or 5 Campari tomatoes, finely chopped - use only the outer layer to avoid the seeds
Directions:
1) On a dry toaster oven tray, toast the nuts at 350 degrees, shaking the pain and removing as soon as they start to get slightly darker, about 3 minutes.
2) In a small bowl, mix the goat cheese with the heavy cream and season with salt and pepper.
3) Put about a teaspoon of the cheese on each basil leaf, and spread with the back of a spoon. Sprinkle with the pine nuts, pressing them into the cheese. Scatter the chopped tomato on top.
Tuesday, March 25, 2014
Asparagus with Pistachio and Lemon
From Nutrition Action
Total time to prepare: 10 minutes
I would double or triple the topping for 1 pound of veggies. I tried it on green beans and broccoli, but there wasn't enough of the sauce to taste and it didn't absorb into the veggies. The topping is very quick to make and very tasty.
Ingredients:
1 Tbs. extra-virgin olive oil
1 clove garlic, minced
¼ cup chopped pistachios
1 lb. asparagus, trimmed
1 Tbs. fresh lemon juice
freshly ground black pepper
¹∕8 tsp. kosher salt
Directions:
• In a small sauté pan, heat the oil over medium heat until just hot. Sauté the garlic until it starts to color, about 1 minute.
• Stir in the pistachios and remove from the heat.
• Steam the asparagus until bright green and tender but still crisp, 2-3 minutes. Transfer to a serving dish.
• Stir the lemon juice into the pan with the pistachios. Pour over the asparagus and season with black pepper to taste and up to ¹∕8 tsp. of salt.
Serves 4.
Nutrition Information:
Per serving—
Calories: 110
Sodium: 60 mg
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 8 g
Protein: 4 g
Fiber: 3 g
Total time to prepare: 10 minutes
I would double or triple the topping for 1 pound of veggies. I tried it on green beans and broccoli, but there wasn't enough of the sauce to taste and it didn't absorb into the veggies. The topping is very quick to make and very tasty.
Ingredients:
1 Tbs. extra-virgin olive oil
1 clove garlic, minced
¼ cup chopped pistachios
1 lb. asparagus, trimmed
1 Tbs. fresh lemon juice
freshly ground black pepper
¹∕8 tsp. kosher salt
Directions:
• In a small sauté pan, heat the oil over medium heat until just hot. Sauté the garlic until it starts to color, about 1 minute.
• Stir in the pistachios and remove from the heat.
• Steam the asparagus until bright green and tender but still crisp, 2-3 minutes. Transfer to a serving dish.
• Stir the lemon juice into the pan with the pistachios. Pour over the asparagus and season with black pepper to taste and up to ¹∕8 tsp. of salt.
Serves 4.
Nutrition Information:
Per serving—
Calories: 110
Sodium: 60 mg
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 8 g
Protein: 4 g
Fiber: 3 g
Sunday, August 25, 2013
Blackening spice rub
From www.canyonranch.com
My husband and I first tasted this when we went to Canyon Ranch for our 25th anniversary. Don't let the number of ingredients scare you off - mix this up once and save it in an air-tight container for months. It's great for an instant at-home dinner - prepare a salad and steam some veggies while the chicken is grilling, and voila!
As an easy way to cut portion size without anyone noticing, I slice the chicken breasts horizontally to make two servings out of one. That way, there should be an adequate amount of protein, and the taste of the spice rub is more prominent. People can always have 2 portions if they choose.
Ingredients:
3 Tbsp Old Bay seasoning
1 Tbsp paprika
1 Tbsp chili powder
1 Tbsp onion powder
1 Tbsp garlic powder
1 1/2 tsp dry thyme
1 1/2 tsp dry mustard
1 Tbsp dry basil
1 1/2 tsp dry oregano
3/4 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 tsp cumin seed
1/2 tsp curry powder
Directions:
Combine all ingredients in a small air-tight container and mix well.
Makes 2/3 cup, each 1 tsp serving contains approximately:
5 calories
1 gm carb
0 gm fat
0 gm chol
0 gm protein
157 mg sodium
0 gm fiber
My husband and I first tasted this when we went to Canyon Ranch for our 25th anniversary. Don't let the number of ingredients scare you off - mix this up once and save it in an air-tight container for months. It's great for an instant at-home dinner - prepare a salad and steam some veggies while the chicken is grilling, and voila!
As an easy way to cut portion size without anyone noticing, I slice the chicken breasts horizontally to make two servings out of one. That way, there should be an adequate amount of protein, and the taste of the spice rub is more prominent. People can always have 2 portions if they choose.
Ingredients:
3 Tbsp Old Bay seasoning
1 Tbsp paprika
1 Tbsp chili powder
1 Tbsp onion powder
1 Tbsp garlic powder
1 1/2 tsp dry thyme
1 1/2 tsp dry mustard
1 Tbsp dry basil
1 1/2 tsp dry oregano
3/4 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 tsp cumin seed
1/2 tsp curry powder
Directions:
Combine all ingredients in a small air-tight container and mix well.
Makes 2/3 cup, each 1 tsp serving contains approximately:
5 calories
1 gm carb
0 gm fat
0 gm chol
0 gm protein
157 mg sodium
0 gm fiber
Monday, May 27, 2013
Deliciously moist pumpkin bread
The original recipe was moist, but is even better since I started substituting a banana for one of the eggs. Not the lowest calorie dish ever, but at least it has pumpkin in it as a redeeming factor!
Ingredients:
4 eggs
1 banana, mashed
1 1/4 cups canola oil
15 oz solid packed pumpkin
2 cups flour (whole wheat or regular)
2 1/3 cups sugar
3 oz cook-and-serve vanilla pudding
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
walnuts (optional)
chocolate or carob chips (optional)
Directions:
1) Preheat the oven to 325 degrees.
2) Beat the eggs and add the mashed banana.
3) Add the oil and pumpkin. Beat until smooth.
4) Add the remaining ingredients.
5) Pour into 2 pre-greased loaf pans.
Bake for 50-55 minutes until a toothpick put in the middle of the bread comes out dry.
Ingredients:
4 eggs
1 banana, mashed
1 1/4 cups canola oil
15 oz solid packed pumpkin
2 cups flour (whole wheat or regular)
2 1/3 cups sugar
3 oz cook-and-serve vanilla pudding
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
walnuts (optional)
chocolate or carob chips (optional)
Directions:
1) Preheat the oven to 325 degrees.
2) Beat the eggs and add the mashed banana.
3) Add the oil and pumpkin. Beat until smooth.
4) Add the remaining ingredients.
5) Pour into 2 pre-greased loaf pans.
Bake for 50-55 minutes until a toothpick put in the middle of the bread comes out dry.
Monday, December 3, 2012
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.
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.
Wednesday, July 4, 2012
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.
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.
Subscribe to:
Posts (Atom)