http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html
This can get pretty involved, but I just made the salmon and the marinade - 1/4 of the recipe for a 1.5 lb salmon -- and it was delicious - took exactly 12 minutes for a thin piece of salmon. Try to keep the marinade on the salmon, not around it, as it does tend to burn.
Also tossed some cauliflower and scallions with a little olive oil and salt, to use up supplies. Also cooked at 500 for ?minutes just til a little brown around the edges. -- really good.
Ingredients
Marinade:
4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html?oc=linkback
Directions
Preheat the oven to 500 degrees F.
For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html?oc=linkback
Friday, June 13, 2014
Sunday, May 18, 2014
Pan-Roasted Tomato and Chickpea Salad
From NutritionAction.com
For dinner for four, serve this savoury and slightly sweet salad with a roasted four-pound chicken and some crusty bread.
Total time to prepare: 15 minutes
Ingredients:
1 pint cherry tomatoes, halved
3 Tbs. extra-virgin olive oil
2 cloves garlic, minced
¼ cup orange juice
1 Tbs. red wine vinegar
½ tsp. kosher salt
Freshly ground black pepper
6 cups baby arugula
2 cups basil leaves
1 15 oz. can no-salt-added chickpeas, drained
Directions:
• In a large non-stick pan, sauté the tomatoes, cut side down, in 1 Tbs. of the oil until well browned, 3-5 minutes. Remove from the pan and reserve.
• Add the remaining oil and sauté the garlic for 30 seconds. Stir in the juice and simmer to reduce by half, about 2 minutes. Remove from the heat and stir in the vinegar, salt, and plenty of black pepper.
• Toss the arugula and basil leaves with the dressing and top with the tomatoes and chickpeas.
Serves 4.
Nutrition Information:
Per Serving—
Calories: 230
Sodium: 270 mg
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 25 g
Protein: 7 g
Fiber: 5 g
For dinner for four, serve this savoury and slightly sweet salad with a roasted four-pound chicken and some crusty bread.
Total time to prepare: 15 minutes
Ingredients:
1 pint cherry tomatoes, halved
3 Tbs. extra-virgin olive oil
2 cloves garlic, minced
¼ cup orange juice
1 Tbs. red wine vinegar
½ tsp. kosher salt
Freshly ground black pepper
6 cups baby arugula
2 cups basil leaves
1 15 oz. can no-salt-added chickpeas, drained
Directions:
• In a large non-stick pan, sauté the tomatoes, cut side down, in 1 Tbs. of the oil until well browned, 3-5 minutes. Remove from the pan and reserve.
• Add the remaining oil and sauté the garlic for 30 seconds. Stir in the juice and simmer to reduce by half, about 2 minutes. Remove from the heat and stir in the vinegar, salt, and plenty of black pepper.
• Toss the arugula and basil leaves with the dressing and top with the tomatoes and chickpeas.
Serves 4.
Nutrition Information:
Per Serving—
Calories: 230
Sodium: 270 mg
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 25 g
Protein: 7 g
Fiber: 5 g
Saturday, May 3, 2014
Sweet potato and kale salad - by Chitra
I want to put out the recipe that I am bringing to Thu's house today:
This is a sweet potato and kale recipe that was fabulous. I had two bowls after bootcamp and a third for lunch later on.
Ingredients:
2 Tbsp oil
1 inch ginger, finely grated.
2 cups broth or water
5 cups kale - stems removed; chopped into bite-size pieces
pinch of cinnamon
Golden raisins or dried cranberries
1 cup barley or brown rice
2 cups sweet potato diced
up to 1 Tbsp of pomegranate vinegar or maple syrup
1 Tbsp balsamic vinegar
1 cup cooked edamame
Toasted pecans
Feta cheese
Directions:
1) Heat 2 tablespoons of oil in a large skillet. When heated through, add ginger. In about a minute, add 2 cups of finely diced sweet potato, and a pinch of salt and saute for a few minutes.
2) Add broth or water, kale, a pinch of cinnamon, and golden raisins, or cranberries. Cover and cook for several minutes until the sweet potato is cooked through. Add cooked barley or brown rice to it, pomegranate vinegar or maple syrup, balsamic vinegar, and cooked edamamme.
3) Once all the ingredients have combined and heated through, remove from flame and garnish with crushed toasted pecans and feta cheese.
This is a sweet potato and kale recipe that was fabulous. I had two bowls after bootcamp and a third for lunch later on.
Ingredients:
2 Tbsp oil
1 inch ginger, finely grated.
2 cups broth or water
5 cups kale - stems removed; chopped into bite-size pieces
pinch of cinnamon
Golden raisins or dried cranberries
1 cup barley or brown rice
2 cups sweet potato diced
up to 1 Tbsp of pomegranate vinegar or maple syrup
1 Tbsp balsamic vinegar
1 cup cooked edamame
Toasted pecans
Feta cheese
Directions:
1) Heat 2 tablespoons of oil in a large skillet. When heated through, add ginger. In about a minute, add 2 cups of finely diced sweet potato, and a pinch of salt and saute for a few minutes.
2) Add broth or water, kale, a pinch of cinnamon, and golden raisins, or cranberries. Cover and cook for several minutes until the sweet potato is cooked through. Add cooked barley or brown rice to it, pomegranate vinegar or maple syrup, balsamic vinegar, and cooked edamamme.
3) Once all the ingredients have combined and heated through, remove from flame and garnish with crushed toasted pecans and feta cheese.
img-20140503-00034.jpg
Sunday, April 13, 2014
Chunky Tsimmes
Although the way I saw this recipe, baby carrots should be used, I find that they don't cook through as well or have as much taste as good larger carrots.
Ingredients:
1 Tbsp vegetable oil
1 small onion chopped
1 pound of carrots
1 pound of sweet potatoes or green beans
2 Tbsp honey
2 tsp grated fresh ginger (or 1/2 tsp ground)
1 Tbsp minced fresh parsley (optional)
Directions:
1) Heat oil in a medium saucepan. Add onions and carrots. Fry over high heat until onions are beginning to brown, 3-4 minutes. Reduce heat to medium
2) Stir in honey and ginger. Cover and cook, stirring occasionally, until carrots are tender, about 15 minutes.
3) Before serving, garnish with parsley. Serve hot.
Matzah Balls
I've been experimenting with Mom's matzah ball recipe for years now. We all like the 'fluffy', not 'bowling ball' variety, but I find if they are too fluffy, you can barely taste them. The seltzer is the key to the fluffy part. This year I combined several different recipes and think I've gotten a good combination of fluff and taste. See what you think!
Ingredients:
4 eggs
4 Tbsp vegetable oil
1 1/4 to 1 1/2 cups matzah meal
2 Tbsp chopped fresh parsley
1/2 + tsp Kosher salt
1/4 tsp freshly ground pepper
1cup seltzer
Directions:
1)Beat the eggs; add the oil, matzah meal, parsley, seltzer, salt and pepper. The texture should be almost solid, but not hard. Refrigerate for a few hours or overnight
2) To prepare the matzah boils, boil a large pot of water with a little salt. Have a small bowl with a little oil on hand. Put oil on your hands, remove a one inch round of the mixture, roll in your palms and drop into the water. Keep repeating the oil and rolling until you've finished the whole batter. The balls will initially sink to the bottom, then rise as they expand. Be sure to keep the heat on high enough so they remain floating. Cook for 30 minutes.
3) Remove the balls with a slotted spoon onto a plate. Drain water out of the plate as it accumulates. When cool, place in a container, preferably in a single layer. Refrigerate until ready to use. Then remove and place in hot soup and continue to heat until the matzah balls are heated through.
Ingredients:
4 eggs
4 Tbsp vegetable oil
1 1/4 to 1 1/2 cups matzah meal
2 Tbsp chopped fresh parsley
1/2 + tsp Kosher salt
1/4 tsp freshly ground pepper
1cup seltzer
Directions:
1)Beat the eggs; add the oil, matzah meal, parsley, seltzer, salt and pepper. The texture should be almost solid, but not hard. Refrigerate for a few hours or overnight
2) To prepare the matzah boils, boil a large pot of water with a little salt. Have a small bowl with a little oil on hand. Put oil on your hands, remove a one inch round of the mixture, roll in your palms and drop into the water. Keep repeating the oil and rolling until you've finished the whole batter. The balls will initially sink to the bottom, then rise as they expand. Be sure to keep the heat on high enough so they remain floating. Cook for 30 minutes.
3) Remove the balls with a slotted spoon onto a plate. Drain water out of the plate as it accumulates. When cool, place in a container, preferably in a single layer. Refrigerate until ready to use. Then remove and place in hot soup and continue to heat until the matzah balls are heated through.
Horseradish
From The Complete Passover Cookbook by Frances AvRutick
An almost foolproof way to prevent 'crying' when preparing horseradish is to do the grating near an open flame. This recipe is excellent - relatively hot, but sweet at the same time. Perfect for a Hillel sandwich with charoset on matzah.
Ingredients:
1/2 pound horseradish root, peeled
1 large beet, peeled (optional - only if you want red horseradish)
1/2 cup cider vinegar
1/4 cup water
1/4 cup sugar
1/2 tsp salt
Directions:
1) Grate the horseradish root into a medium bowl set near an open flame (at the stove where food is cooking). For red horseradish, grate the beet into the same bowl. Transfer the grated horseradish and grated beet to a jar; cover the jar.
2) In a small bowl, combine the vinegar, water, sugar and salt. Taste and adjust the seasoning. Pour the liquid into the jar over the horseradish. Mix, cover and refrigerate.
Yields 1 pint.
An almost foolproof way to prevent 'crying' when preparing horseradish is to do the grating near an open flame. This recipe is excellent - relatively hot, but sweet at the same time. Perfect for a Hillel sandwich with charoset on matzah.
Ingredients:
1/2 pound horseradish root, peeled
1 large beet, peeled (optional - only if you want red horseradish)
1/2 cup cider vinegar
1/4 cup water
1/4 cup sugar
1/2 tsp salt
Directions:
1) Grate the horseradish root into a medium bowl set near an open flame (at the stove where food is cooking). For red horseradish, grate the beet into the same bowl. Transfer the grated horseradish and grated beet to a jar; cover the jar.
2) In a small bowl, combine the vinegar, water, sugar and salt. Taste and adjust the seasoning. Pour the liquid into the jar over the horseradish. Mix, cover and refrigerate.
Yields 1 pint.
Coconut Haroset
adapted from Everyday Cooking for the Jewish Home by Ethel Hofman
This is a fruit/nut paste , symbolic of the mortar used by Jewish slaves during their captivity in Egypt and served at the Passover Seder. Make this easier by having a good apple corer, slicer, peeler that works as you turn the handle.
Makes 2+ cups
Ingredients:
1/2 cup walnut pieces, toasted (buy dry toasted at Trader Joe's or see #1 below)
1/2 cup slivered almonds, toasted (ditto)
2 medium apples, peeled, cored and cut into chunks (Gala or Jonagold work well)
1/2 cup shredded coconut
1 tsp pumpkin pie spice
2 Tbsp honey
Directions:
1) To toast nuts, preheat oven to 350. I use my toaster oven. Spread nuts on a small baking sheet. Toast in oven until lightly browned and fragrant, 4-5 minutes. Watch closely to avoid burning. Remove to a plate and let cool.
2) In a food processor, coarsely chop apples, walnuts and almonds.
3) Transfer to a medium bowl. Add coconut, pumpkin pie spice and honey. I like it chunkier. If you prefer the consistency of a stiff paste, add wine or grape juice. Serve at room temperature.
This is a fruit/nut paste , symbolic of the mortar used by Jewish slaves during their captivity in Egypt and served at the Passover Seder. Make this easier by having a good apple corer, slicer, peeler that works as you turn the handle.
Makes 2+ cups
Ingredients:
1/2 cup walnut pieces, toasted (buy dry toasted at Trader Joe's or see #1 below)
1/2 cup slivered almonds, toasted (ditto)
2 medium apples, peeled, cored and cut into chunks (Gala or Jonagold work well)
1/2 cup shredded coconut
1 tsp pumpkin pie spice
2 Tbsp honey
Directions:
1) To toast nuts, preheat oven to 350. I use my toaster oven. Spread nuts on a small baking sheet. Toast in oven until lightly browned and fragrant, 4-5 minutes. Watch closely to avoid burning. Remove to a plate and let cool.
2) In a food processor, coarsely chop apples, walnuts and almonds.
3) Transfer to a medium bowl. Add coconut, pumpkin pie spice and honey. I like it chunkier. If you prefer the consistency of a stiff paste, add wine or grape juice. Serve at room temperature.
Monday, March 31, 2014
Coffee-cured carne asada with charred poblanos
Jerry would like to try this:
Coffee-Cured Carne Asada with Charred Poblanos
Recipe adapted from Tim Byres, executive chef of Smoke in Dallas, TX
What you’ll need:
1/3 cup finely ground dark roast coffee
1/3 cup dark chili powder
1/3 cup smoked paprika
½ cup kosher salt
2/3 cup packed dark brown sugar, plus 1 Tbsp
3 Tbsp sugar
2 Tbsp granulated garlic
1 Tbsp ground cumin
1 tsp cayenne pepper
Zest and juice of 1 lime
1 tomato, roughly chopped
2 garlic cloves, chopped
½ cup fresh cilantro, chopped
2 lb. grass-fed flank steak
6 poblano chilies
How to make it:
1. Make the coffee rub. In a medium bowl, mix the coffee, chili powder, smoked paprika, kosher salt, 2/3 cup dark brown sugar, sugar, garlic, cumin, and cayenne, using your hands to break up any clumps. Store in an airtight container, in a cool, dry place.
2. In a food processor, add lime zest, lime juice, tomatoes, garlic, cilantro, and ¼ cup of the coffee rub, and blend until smooth.
3. Using the tip of a sharp knife, score the surface of the steak across the grain in 1-inch increments. Put the steak in a gallon-sized freezer bag and pour in the marinade. Seal the bag, pressing out as much air as possible. Massage the marinade into the meat and refrigerate for at least 2 hours or overnight.
4. Prepare a grill for direct high heat. Remove the steak from the marinade and place it on the hot, well-oiled grill grates. Grill for 2 to 3 minutes at a 45-degree angle to the grate (11 o’clock), then rotate the steak (to 2 o’clock) and continue to cook for 2 to 3 minutes. Flip the steak and repeat for medium-rare. Allow the steak to rest for 20 minutes.
5. As the meat rests, place the poblanos on the grill and cook until blackened on all sides, about 8 to 10 minutes. Allow the peppers to cool and then peel off the blackened skin.
6. Thinly slice the steak along the bias and against the gran. Slice the peppers into the strips and serve alongside the steak. Makes 6 to 8 servings.
Coffee-Cured Carne Asada with Charred Poblanos
Recipe adapted from Tim Byres, executive chef of Smoke in Dallas, TX
What you’ll need:
1/3 cup finely ground dark roast coffee
1/3 cup dark chili powder
1/3 cup smoked paprika
½ cup kosher salt
2/3 cup packed dark brown sugar, plus 1 Tbsp
3 Tbsp sugar
2 Tbsp granulated garlic
1 Tbsp ground cumin
1 tsp cayenne pepper
Zest and juice of 1 lime
1 tomato, roughly chopped
2 garlic cloves, chopped
½ cup fresh cilantro, chopped
2 lb. grass-fed flank steak
6 poblano chilies
How to make it:
1. Make the coffee rub. In a medium bowl, mix the coffee, chili powder, smoked paprika, kosher salt, 2/3 cup dark brown sugar, sugar, garlic, cumin, and cayenne, using your hands to break up any clumps. Store in an airtight container, in a cool, dry place.
2. In a food processor, add lime zest, lime juice, tomatoes, garlic, cilantro, and ¼ cup of the coffee rub, and blend until smooth.
3. Using the tip of a sharp knife, score the surface of the steak across the grain in 1-inch increments. Put the steak in a gallon-sized freezer bag and pour in the marinade. Seal the bag, pressing out as much air as possible. Massage the marinade into the meat and refrigerate for at least 2 hours or overnight.
4. Prepare a grill for direct high heat. Remove the steak from the marinade and place it on the hot, well-oiled grill grates. Grill for 2 to 3 minutes at a 45-degree angle to the grate (11 o’clock), then rotate the steak (to 2 o’clock) and continue to cook for 2 to 3 minutes. Flip the steak and repeat for medium-rare. Allow the steak to rest for 20 minutes.
5. As the meat rests, place the poblanos on the grill and cook until blackened on all sides, about 8 to 10 minutes. Allow the peppers to cool and then peel off the blackened skin.
6. Thinly slice the steak along the bias and against the gran. Slice the peppers into the strips and serve alongside the steak. Makes 6 to 8 servings.
Wednesday, March 26, 2014
Smoky Roasted Vegetables
I made this today and really liked the marinade -- it was indeed smoky from the paprika. I don't think the chili pepper (I only used one) added anything, nor did the zucchini -- not my favorite, in general. It probably took about 40 minutes to get the veggies to the soft and minimally charred state that I like. My favorite part, of course, were the sweet potatoes. Could have done with just those, parsnips and onions and been perfectly happy! The parsnips especially have to be very well cooked to bring out the flavor. Oh - and it's excellent at room temperature also.
Cooking for One
Course: Main Course
Features: Make-Ahead Recipes
Summary:
Consider this a mere guideline, and feel free to substitute whatever vegetables you like most or look best in the market or grocery store. To get the vegetables to cook at more or less the same rate, cut the quick-cooking ones (such as zucchini) into bigger pieces and the longer-cooking ones (such as carrots) into smaller ones. But don’t sweat this: Part of the appeal of the recipe is that some of the vegetables end up softer than others, making for nice textural variation.
MAKE AHEAD: The roasted vegetables can be refrigerated for up to a week or frozen, preferably in freezer-safe plastic food storage bags, for several months.
Makes about 12 cups
Ingredients:
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 large red onion, cut into 1/2-inch wedges
1 pound zucchini, cut in half lengthwise, then crosswise into 1-inch-thick slices
3 poblano chili peppers, stemmed, seeded, cut in half lengthwise, then cut into 1-inch-thick slices
1 pound carrots, trimmed, peeled and cut into 1/2-inch-thick slices
1 pound parsnips, trimmed, peeled (cored if they are big) and cut into 1/2-inch-thick slices
1/4 cup extra-virgin olive oil
6 medium cloves garlic, cut into thin slices
1 tablespoon ground ancho chili pepper (used Valle del Sol chili pepper)
1 teaspoon hot Spanish smoked paprika
Kosher or sea salt
Freshly ground black pepper
Directions:
Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have 2 large rimmed baking sheets at hand.
Combine the sweet potatoes, onion, zucchini, poblanos, carrots and parsnips in a large mixing bowl; toss with the oil, garlic, ground ancho and smoked Spanish paprika. Season with salt and pepper to taste.
Divide the mixture between the baking sheets, spreading it in a single layer. Roast for about 30 minutes, stirring and tossing every 10 minutes or so.
Use in the related recipes, or allow to cool, then store as desired.
Recipe Source:
Loosely based on a recipe in "The Sunset Cookbook" (Oxmoor House, 2010).
Cooking for One
Course: Main Course
Features: Make-Ahead Recipes
Summary:
Consider this a mere guideline, and feel free to substitute whatever vegetables you like most or look best in the market or grocery store. To get the vegetables to cook at more or less the same rate, cut the quick-cooking ones (such as zucchini) into bigger pieces and the longer-cooking ones (such as carrots) into smaller ones. But don’t sweat this: Part of the appeal of the recipe is that some of the vegetables end up softer than others, making for nice textural variation.
MAKE AHEAD: The roasted vegetables can be refrigerated for up to a week or frozen, preferably in freezer-safe plastic food storage bags, for several months.
Makes about 12 cups
Ingredients:
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 large red onion, cut into 1/2-inch wedges
1 pound zucchini, cut in half lengthwise, then crosswise into 1-inch-thick slices
3 poblano chili peppers, stemmed, seeded, cut in half lengthwise, then cut into 1-inch-thick slices
1 pound carrots, trimmed, peeled and cut into 1/2-inch-thick slices
1 pound parsnips, trimmed, peeled (cored if they are big) and cut into 1/2-inch-thick slices
1/4 cup extra-virgin olive oil
6 medium cloves garlic, cut into thin slices
1 tablespoon ground ancho chili pepper (used Valle del Sol chili pepper)
1 teaspoon hot Spanish smoked paprika
Kosher or sea salt
Freshly ground black pepper
Directions:
Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have 2 large rimmed baking sheets at hand.
Combine the sweet potatoes, onion, zucchini, poblanos, carrots and parsnips in a large mixing bowl; toss with the oil, garlic, ground ancho and smoked Spanish paprika. Season with salt and pepper to taste.
Divide the mixture between the baking sheets, spreading it in a single layer. Roast for about 30 minutes, stirring and tossing every 10 minutes or so.
Use in the related recipes, or allow to cool, then store as desired.
Recipe Source:
Loosely based on a recipe in "The Sunset Cookbook" (Oxmoor House, 2010).
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, March 23, 2014
Baked Chicken in Red Pepper Sauce
Adapted from one of my first cookbooks, Better Homes and Gardens, Cooking for Today, Chicken (1993). This is a healthy breaded chicken dish in a tangy sweet red pepper sauce. I like to make it with substitutes for white flour - with quinoa flakes for the chicken and arrowroot flour for the sauce thickener. I also double the red pepper from the original recipe.
Ingredients:
1/2 cup quinoa flakes (cereal section of Whole Foods)
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2- 2.5 pounds chicken breasts, with or without bones
2 Tbsp butter, melted
2 medium red or green sweet peppers, cut into squares
1/4 cup sliced green onions
1 Tbsp cooking oil
2 Tbsp arrowroot or white flour
1 cup vegetable broth
4 tsp sugar
1/2 tsp crushed red pepper
2 Tbsp cider vinegar
Directions:
1) Preheat oven to 375 degrees.
2) In a plastic bag combine the flakes, salt, paprika and pepper.
3) Rinse chicken; add a few pieces of chicken at a time, shaking to coat well. Arrange in a shallow baking pan, and drizzle with butter. Bake at 375 for 30-40 minutes, depending on the thickness, until done. Alternatively, when it is almost done, baste with the sauce and continue cooking until done.
4) While the chicken starts cooking, prepare the sauce. In a medium saucepan, cook the sweet pepper and green onion in hot oil until tender. Add the flour, then the broth, sugar and crushed red pepper. Cook and stir until thickened and bubbly, then 1 minute more. Remove from heat; stir in vinegar.
5) Spoon sauce over chicken. Pass remaining sauce with the chicken.
Ingredients:
1/2 cup quinoa flakes (cereal section of Whole Foods)
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2- 2.5 pounds chicken breasts, with or without bones
2 Tbsp butter, melted
2 medium red or green sweet peppers, cut into squares
1/4 cup sliced green onions
1 Tbsp cooking oil
2 Tbsp arrowroot or white flour
1 cup vegetable broth
4 tsp sugar
1/2 tsp crushed red pepper
2 Tbsp cider vinegar
Directions:
1) Preheat oven to 375 degrees.
2) In a plastic bag combine the flakes, salt, paprika and pepper.
3) Rinse chicken; add a few pieces of chicken at a time, shaking to coat well. Arrange in a shallow baking pan, and drizzle with butter. Bake at 375 for 30-40 minutes, depending on the thickness, until done. Alternatively, when it is almost done, baste with the sauce and continue cooking until done.
4) While the chicken starts cooking, prepare the sauce. In a medium saucepan, cook the sweet pepper and green onion in hot oil until tender. Add the flour, then the broth, sugar and crushed red pepper. Cook and stir until thickened and bubbly, then 1 minute more. Remove from heat; stir in vinegar.
5) Spoon sauce over chicken. Pass remaining sauce with the chicken.
Three Bean Salad
- Nutrition Action - http://www.nutritionaction.com -
Try This Delicious Veggie Side Dish
Posted By Kate Sherwood On March 21, 2014 @ 5:00 am In Healthy Recipes | No Comments
Three-Bean Salad
Serve these well-dressed beans on romaine or butter lettuce. Love white beans, chickpeas, or black beans? You can substitute 3 cups (about 2 cans) of any combination of beans for the kidneys and edamame.
Note: good to put white beans in to absorb the taste of the dressing.
Total time to prepare: 15 minutes
Ingredients:
½ lb. green beans, cut into ½-inch pieces
2 Tbs. extra-virgin olive oil
2 Tbs. red wine vinegar
¼ cup minced red onion
1 Tbs. country dijon mustard
¼ tsp. sugar
¼ tsp. salt
1 cup frozen edamame, thawed
1 15 oz. can no-salt-added kidney beans, drained and rinsed
Directions:
• Steam the green beans until tender, about 5 minutes. Rinse under cold water and drain well.
• In a large bowl, whisk together the olive oil, vinegar, onion, mustard, sugar, and salt.
• Mix in the green beans, edamame, and kidney beans.
Nutrition Information:
Per serving (1 cup)—
Calories: 140
Sodium: 150 mg
Total Fat: 6 g
Saturated Fat: 0.5 g
Carbohydrates: 15 g
Protein: 7 g
Fiber: 8 g
Try This Delicious Veggie Side Dish
Posted By Kate Sherwood On March 21, 2014 @ 5:00 am In Healthy Recipes | No Comments
Three-Bean Salad
Serve these well-dressed beans on romaine or butter lettuce. Love white beans, chickpeas, or black beans? You can substitute 3 cups (about 2 cans) of any combination of beans for the kidneys and edamame.
Note: good to put white beans in to absorb the taste of the dressing.
Total time to prepare: 15 minutes
Ingredients:
½ lb. green beans, cut into ½-inch pieces
2 Tbs. extra-virgin olive oil
2 Tbs. red wine vinegar
¼ cup minced red onion
1 Tbs. country dijon mustard
¼ tsp. sugar
¼ tsp. salt
1 cup frozen edamame, thawed
1 15 oz. can no-salt-added kidney beans, drained and rinsed
Directions:
• Steam the green beans until tender, about 5 minutes. Rinse under cold water and drain well.
• In a large bowl, whisk together the olive oil, vinegar, onion, mustard, sugar, and salt.
• Mix in the green beans, edamame, and kidney beans.
Nutrition Information:
Per serving (1 cup)—
Calories: 140
Sodium: 150 mg
Total Fat: 6 g
Saturated Fat: 0.5 g
Carbohydrates: 15 g
Protein: 7 g
Fiber: 8 g
Sunday, March 16, 2014
Chocolate Chip Granola Bars
Servings: 18 or 24 bars
Cook Time: 10 Minutes Total Time: 2 Hours
Ingredients:
3 tablespoons unsalted butter
3 tablespoons canola oil
5 tablespoons coconut sugar
1/4 cup plus 2 tablespoons honey
1-1/2 teaspoons vanilla extract
Heaping 1/8 teaspoon salt
2 cups quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1-3/4 cups Brown Rice Crispies (Whole Foods)
1/2 cup sliced almonds
1/4 cup flax meal or wheat germ (I used hemp hearts)
1/3 cup mini chocolate chips (or to taste) (or dried fruit)
Instructions:
1) Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
2) In a large pot, combine the butter, oil, sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
3) Add the oats, rice cereal, almonds and flax meal (or wheat germ, hemp hearts) to the pan and fold with a rubber spatula until well combined.
4) Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 - 2 hours to cool.
5) Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.
Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.
Cook Time: 10 Minutes Total Time: 2 Hours
Ingredients:
3 tablespoons unsalted butter
3 tablespoons canola oil
5 tablespoons coconut sugar
1/4 cup plus 2 tablespoons honey
1-1/2 teaspoons vanilla extract
Heaping 1/8 teaspoon salt
2 cups quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1-3/4 cups Brown Rice Crispies (Whole Foods)
1/2 cup sliced almonds
1/4 cup flax meal or wheat germ (I used hemp hearts)
1/3 cup mini chocolate chips (or to taste) (or dried fruit)
Instructions:
1) Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
2) In a large pot, combine the butter, oil, sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
3) Add the oats, rice cereal, almonds and flax meal (or wheat germ, hemp hearts) to the pan and fold with a rubber spatula until well combined.
4) Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 - 2 hours to cool.
5) Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.
Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.
Diane's Egg Soufflé
Adapted from Food Network. Originally meant to be with sweet sausage and not with veggies -- essentially re-written. Will try to decrease half-and-half and maybe substitute some milk.
Ingredients:
Butter, for baking dish
1/2 cup chopped shallots
2 garlic cloves, minced
2/3 cup chopped drained oil-packed sun-dried tomatoes
1 sweet red pepper, diced
4 tablespoons chopped fresh parsley leaves
8 large eggs
3/4 cup half-and-half
1 cup lite whipping cream
2 cups grated low-fat mozzarella cheese
1/2 teaspoon kosher salt
Tempeh as a substitute for sausage (optional)
Directions:
1) Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
2) Saute tempeh in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces. Add shallots and garlic and saute 3 minutes.
3) Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute.
4) Spread tempeh mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.)
5) Whisk eggs, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over tempeh mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
Read more at: http://www.foodnetwork.com/recipes/robert-irvine/egg-casserole-recipe.html?oc=linkback
Ingredients:
Butter, for baking dish
1/2 cup chopped shallots
2 garlic cloves, minced
2/3 cup chopped drained oil-packed sun-dried tomatoes
1 sweet red pepper, diced
4 tablespoons chopped fresh parsley leaves
8 large eggs
3/4 cup half-and-half
1 cup lite whipping cream
2 cups grated low-fat mozzarella cheese
1/2 teaspoon kosher salt
Tempeh as a substitute for sausage (optional)
Directions:
1) Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
2) Saute tempeh in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces. Add shallots and garlic and saute 3 minutes.
3) Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute.
4) Spread tempeh mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.)
5) Whisk eggs, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over tempeh mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
Read more at: http://www.foodnetwork.com/recipes/robert-irvine/egg-casserole-recipe.html?oc=linkback
Subscribe to:
Posts (Atom)