This is quick and easy - and refreshing for the summer:
Ingredients:
1/3 cup white balsamic vinegar
1/2 extra virgin olive oil
1 tsp mustard
1 tsp honey
1/4 tsp salt
1/8 tsp fresh ground pepper
1/8 tsp garlic powder
Directions:
Mix all ingredients well. Serve over greens, herbs, tomatoes and something crunchy, like jicama and kohlrabi
https://en.wikipedia.org/wiki/Kohlrabi
http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/kohlrabi.html
turnip/ cabbage in family of Brussels sprouts, broccoli and cabbage. Smaller ones are sweeter, but not as sweet as apples. Peel is very thick and hard, even after cooking.
For this salad, I cut off the sides (with some difficulty) and chopped in some slices of the kohlrabi. Tastes a lot like cabbage without any dressing, but has a good taste with this thin, light dressing.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Saturday, June 25, 2016
Tuesday, June 21, 2016
Spaghetti Squash with Almond-Arugula Pesto
https://www.washingtonpost.com/pb/recipes/spaghetti-squash-almond-arugula-pesto/15126/
One night, Jerry and I had spaghetti squash in a restaurant served in the shell of the squash, filled with various zucchini, yellow squash, and pattypan squash. The veggies were mixed with the 'spaghetti' and tossed with a light tomato sauce and bread crumbs of some sort. Of course Jerry said, "You should make something like this." Almost on cue, I found a recipe from February that I had set aside for spaghetti squash in which the spaghetti was tossed with almonds and an arugula-based pesto. I love arugula! So I tried combining the dishes, with the pesto on mixed squash and baby eggplant. This pesto was excellent - on this dish, as well as on chicken. And easy to make.
Here's the combined recipe, but you could make it as presented in the Washington Post, or simply toss some mixed veggies with a good tomato sauce like Rao's and spoon into the spaghetti squash without the pesto. The presentation is still very nice, especially if you're expecting company.
Ingredients:
1 large or 2 small spaghetti squash (about 4 pounds)
1/4 cup plus 1 Tbsp extra virgin olive oil
1/3 cup whole, roasted unsalted almonds, plus 1/4 cup , coarsely chopped, for garnish
1 small clove garlic
3 cups loosely packed arugula leaves
1 cup loosely packed basil leaves
1/2 cup packed freshly grated Parmigiano-Reggiano cheese
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-2 Tbsp water
2 zucchini
2 yellow squash
2 baby eggplants
olive oil sparingly to toss
2 Tbsp almond flour (optional)
1/2 tsp salt
1/4 tsp ground pepper
Directions:
1) Preheat oven to 375 degrees.
2) Cut the squash in 1/2 lengthwise and scoop out the seeds, discarding them or reserving them for another use. Brush the cut sides of the squash with 1 Tbsp of th oil, then place the halves, cut sides down, in a large, shallow baking dish. Add just enough water to the baking dish to reach 1/2 inch up the sides. Roast for about 45 minutes, until the squash is tender, then transfer the squash to a work surface and allow it to cool slightly, 10 minutes. Use a fork to scrape out the squash flesh, transferring it to a mixing bowl as you work. Cover loosely to keep it warm. Discard any water left in the baking dish and the spent squash halves.
3) Cut the zucchini and eggplant into 1/2 - 1 inch dice. Toss with olive oil. Combine almond flour, salt and pepper and toss. Put in oven at 350 degrees and toss occasionally until slightly brown and fork-tender, about 20 minutes.
4) For the pesto: Combine the 1/3 cup of almonds and the garlic in a food processor; puree until finely ground. Add the arugula, basil, 1/4 cup of the cheese, the lemon juice, salt, pepper and 1 Tbsp of the water. Puree; while the machine is running, add the remaining 1/4 cup of oil in a slow steady stream to form an emulsified, bright-green pesto. Add the remaining tablespoon of water if the pesto seems too thick.
5) Spoon the pesto over the cooked spaghetti and other squash and toss with tongs to coat. Garnish with the remaining cheese and chopped almonds. Serve warm or at room temperature.
It can be made ahead through step 4, keeping the ingredients separate. Before serving, heat the large squash and mixed veggies at 300, then toss with the pesto.
One night, Jerry and I had spaghetti squash in a restaurant served in the shell of the squash, filled with various zucchini, yellow squash, and pattypan squash. The veggies were mixed with the 'spaghetti' and tossed with a light tomato sauce and bread crumbs of some sort. Of course Jerry said, "You should make something like this." Almost on cue, I found a recipe from February that I had set aside for spaghetti squash in which the spaghetti was tossed with almonds and an arugula-based pesto. I love arugula! So I tried combining the dishes, with the pesto on mixed squash and baby eggplant. This pesto was excellent - on this dish, as well as on chicken. And easy to make.
Here's the combined recipe, but you could make it as presented in the Washington Post, or simply toss some mixed veggies with a good tomato sauce like Rao's and spoon into the spaghetti squash without the pesto. The presentation is still very nice, especially if you're expecting company.
Ingredients:
1 large or 2 small spaghetti squash (about 4 pounds)
1/4 cup plus 1 Tbsp extra virgin olive oil
1/3 cup whole, roasted unsalted almonds, plus 1/4 cup , coarsely chopped, for garnish
1 small clove garlic
3 cups loosely packed arugula leaves
1 cup loosely packed basil leaves
1/2 cup packed freshly grated Parmigiano-Reggiano cheese
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-2 Tbsp water
2 zucchini
2 yellow squash
2 baby eggplants
olive oil sparingly to toss
2 Tbsp almond flour (optional)
1/2 tsp salt
1/4 tsp ground pepper
Directions:
1) Preheat oven to 375 degrees.
2) Cut the squash in 1/2 lengthwise and scoop out the seeds, discarding them or reserving them for another use. Brush the cut sides of the squash with 1 Tbsp of th oil, then place the halves, cut sides down, in a large, shallow baking dish. Add just enough water to the baking dish to reach 1/2 inch up the sides. Roast for about 45 minutes, until the squash is tender, then transfer the squash to a work surface and allow it to cool slightly, 10 minutes. Use a fork to scrape out the squash flesh, transferring it to a mixing bowl as you work. Cover loosely to keep it warm. Discard any water left in the baking dish and the spent squash halves.
3) Cut the zucchini and eggplant into 1/2 - 1 inch dice. Toss with olive oil. Combine almond flour, salt and pepper and toss. Put in oven at 350 degrees and toss occasionally until slightly brown and fork-tender, about 20 minutes.
4) For the pesto: Combine the 1/3 cup of almonds and the garlic in a food processor; puree until finely ground. Add the arugula, basil, 1/4 cup of the cheese, the lemon juice, salt, pepper and 1 Tbsp of the water. Puree; while the machine is running, add the remaining 1/4 cup of oil in a slow steady stream to form an emulsified, bright-green pesto. Add the remaining tablespoon of water if the pesto seems too thick.
5) Spoon the pesto over the cooked spaghetti and other squash and toss with tongs to coat. Garnish with the remaining cheese and chopped almonds. Serve warm or at room temperature.
It can be made ahead through step 4, keeping the ingredients separate. Before serving, heat the large squash and mixed veggies at 300, then toss with the pesto.
Double Chocolate Pudding
https://www.washingtonpost.com/pb/recipes/double-chocolate-pudding/14688/
Part of Jerry's birthday and father's day celebration, this pudding was quick and easy. It's relatively healthy for a good chocolate dessert. I made it with vanilla almond milk, El Ceibo cocoa powder from Bolivia, and Hatfield's Double Dark Semi-Sweet Chips (both from Whole Foods). It was a little on the thin side, so I'll try using more arrowroot starch/flour next time; I substituted this for the corn starch. Remember to leave at least 3 hours for it to set, although it wasn't too shabby right out of the pot!
Some of the chips didn't melt completely, but I kind of liked that consistency. I particularly liked the lack of a 'skin' on top, that I remember from 'out of the box' puddings from years ago.
Ingredients:
1/3 cup granulated sugar
2 Tbsp unsweetened cocoa powder, preferably not Dutch-process
2 Tbsp plus 1 tsp cornstarch (or arrowroot starch/flour)
2 cups cold low-fat milk (1%) or almond milk
1 tsp pure vanilla extract
1 oz dark chocolate (60-70% cacao) finely chopped, plus optional chocolate shavings, for garnish
1/4 tsp salt
Whipped cream for serving (optional)
Directions:
1) Whisk together the sugar, cocoa and cornstarch in a medium saucepan (off the heat). Gradually add the milk, whisking until smooth.
2) Place over medium heat; cook, whisking constantly, until the mixture thickens and starts to bubble at the edges, about 6 minutes. Reduce the heat to low; cook, whisking frequently for 1 minute, then remove from the heat.
3) Add the vanilla extract and the dark chocolate, stirring until the chocolate has melted and the mixture is smooth. Stir in the salt.
4) Transfer to a serving bowl, individual dessert bowls or ramekins. Cover with plastic wrap an refrigerate until set, at least 3 hours and up to 3 days.
5) Serve as is, or garnished with a small dollop of whipped cream and sprinkling of chocolate shavings, if desired, or with mint.
Part of Jerry's birthday and father's day celebration, this pudding was quick and easy. It's relatively healthy for a good chocolate dessert. I made it with vanilla almond milk, El Ceibo cocoa powder from Bolivia, and Hatfield's Double Dark Semi-Sweet Chips (both from Whole Foods). It was a little on the thin side, so I'll try using more arrowroot starch/flour next time; I substituted this for the corn starch. Remember to leave at least 3 hours for it to set, although it wasn't too shabby right out of the pot!
Some of the chips didn't melt completely, but I kind of liked that consistency. I particularly liked the lack of a 'skin' on top, that I remember from 'out of the box' puddings from years ago.
Ingredients:
1/3 cup granulated sugar
2 Tbsp unsweetened cocoa powder, preferably not Dutch-process
2 Tbsp plus 1 tsp cornstarch (or arrowroot starch/flour)
2 cups cold low-fat milk (1%) or almond milk
1 tsp pure vanilla extract
1 oz dark chocolate (60-70% cacao) finely chopped, plus optional chocolate shavings, for garnish
1/4 tsp salt
Whipped cream for serving (optional)
Directions:
1) Whisk together the sugar, cocoa and cornstarch in a medium saucepan (off the heat). Gradually add the milk, whisking until smooth.
2) Place over medium heat; cook, whisking constantly, until the mixture thickens and starts to bubble at the edges, about 6 minutes. Reduce the heat to low; cook, whisking frequently for 1 minute, then remove from the heat.
3) Add the vanilla extract and the dark chocolate, stirring until the chocolate has melted and the mixture is smooth. Stir in the salt.
4) Transfer to a serving bowl, individual dessert bowls or ramekins. Cover with plastic wrap an refrigerate until set, at least 3 hours and up to 3 days.
5) Serve as is, or garnished with a small dollop of whipped cream and sprinkling of chocolate shavings, if desired, or with mint.
Double Chocolate Pancakes with Raspberry Sauce
https://www.washingtonpost.com/pb/recipes/double-chocolate-pancakes-raspberry-sauce/15125/
This was part of Father's Day brunch for 2016. Just a starter to the rest of the day -- a stop at the Dupont Circle farmer's market for soup, a stroll over to Nat Geo for the Greece exhibit (finally learned that those wavy looking hairdos were actually helmets with animal's horns arranged in that pattern), and the highlight, Amsterdam Falafel and fries.
The pancakes were on the dry side and were probably trying to be too healthy - could use more chocolate chips. But the basic idea was good - using minimal sugar and unsweetened cocoa for a sort of chocolate taste. Definitely increase the chips, maybe chop them (as recommended) to distribute them better.
The berry sauce on the other hand was quick and very worthwhile. I had 'aged' berries - that had been in the freezer for a long time, but the sauce came out excellent. So it was mixed berries instead of just raspberries, including some additional cherries, with a quick squeeze of lemon to improve the taste.
Tasted good on the pancakes, but even better on cantaloupe and raspberries the next day. Would make a pretty fruit serving for company. It's relatively thick like a compote, so a bit more water would create more of a sauce. Would likely also be good in plain yogurt.
This was part of Father's Day brunch for 2016. Just a starter to the rest of the day -- a stop at the Dupont Circle farmer's market for soup, a stroll over to Nat Geo for the Greece exhibit (finally learned that those wavy looking hairdos were actually helmets with animal's horns arranged in that pattern), and the highlight, Amsterdam Falafel and fries.
The pancakes were on the dry side and were probably trying to be too healthy - could use more chocolate chips. But the basic idea was good - using minimal sugar and unsweetened cocoa for a sort of chocolate taste. Definitely increase the chips, maybe chop them (as recommended) to distribute them better.
The berry sauce on the other hand was quick and very worthwhile. I had 'aged' berries - that had been in the freezer for a long time, but the sauce came out excellent. So it was mixed berries instead of just raspberries, including some additional cherries, with a quick squeeze of lemon to improve the taste.
Tasted good on the pancakes, but even better on cantaloupe and raspberries the next day. Would make a pretty fruit serving for company. It's relatively thick like a compote, so a bit more water would create more of a sauce. Would likely also be good in plain yogurt.
Sunday, May 22, 2016
Stir-Fried Tofu with Mushrooms, Red Pepper and Bok Choy
https://www.washingtonpost.com/pb/recipes/stir-fried-tofu-mushrooms-red-pepper-and-bok-choy/15284/
Goran Kosanovic for The Washington Post
WEEKNIGHT VEGETARIAN MAY 16, 2016
2023 update - wanted to prepare tofu while I was roasting green beans with cauliflower and shallots. So I used this marinade, cut the tofu horizontally, then each 1/2 into 3 rectangles, drizzled ~1/2 the marinade over it and baked for ~15 minutes at 400 and it was great. No cornstarch needed.
Goran Kosanovic for The Washington Post
WEEKNIGHT VEGETARIAN MAY 16, 2016
2023 update - wanted to prepare tofu while I was roasting green beans with cauliflower and shallots. So I used this marinade, cut the tofu horizontally, then each 1/2 into 3 rectangles, drizzled ~1/2 the marinade over it and baked for ~15 minutes at 400 and it was great. No cornstarch needed.
Maybe because we were preparing two dishes at the same time, this one seemed to take a lot of effort. The marinade tasted very good when drizzled over the tofu. It may need to be doubled to add enough taste to the whole veggie dish. Might be worth looking for Twin Oaks brand, or other that is not packed in water. Also need to figure out how to cook the tofu without it sticking to the pan despite lots of oil. Probably need to leave out or limit the corn starch.
This bright-tasting dish comes together in a flash. Marinating, coating and frying the tofu separately adds flavor and texture.
If you buy tofu that is not packed in water, such as Twin Oaks brand, you can skip the pressing step.
Make Ahead: If using tofu packed in water, you'll need to press it for about 20 minutes. The tofu then marinates for about 30 minutes or up to overnight.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
12 ounces firm tofu
2 tablespoons low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
2 teaspoons toasted sesame oil
1 teaspoon hot chili sauce, such as Sriracha, gochujang or Chinese chili paste with garlic
2 tablespoons cornstarch
3 tablespoons canola, peanut or avocado oil
1 large red bell pepper, seeded and cut into 1/2-inch pieces (about 1 cup)
8 ounces oyster mushrooms, including stems, cut into 1/2-inch pieces
1 clove garlic, grated
1/2 teaspoon peeled, grated fresh ginger root
2 heads baby bok choy, trimmed and cut crosswise into 1/2-inch pieces
2 tablespoons thinly sliced scallions, cut on the diagonal
DIRECTIONS
Stand the block of tofu on one end and cut it into two equal slabs. Wrap the tofu in paper towels, set it on a plate and place another plate on top. Place a large can of tomatoes or other heavy object on the top plate (to press the tofu). Let it stand for about 20 minutes. Unwrap the pressed tofu and cut it into 3/4-inch squares.
Whisk together the soy sauce, rice vinegar, honey, toasted sesame oil and chili sauce in a large bowl. Add the tofu and gently turn to coat. Marinate at room temperature for about 30 minutes or up to overnight. (If longer than 2 hours, transfer the marinade and tofu to an airtight container and refrigerate.)
Place a strainer over a bowl and drain the tofu, reserving the marinade. Transfer the tofu to a clean bowl. Sift the cornstarch over the tofu, tossing to coat.
Line a plate with paper towels. Heat a large, heavy skillet or wok over high heat until it's hot enough to sizzle a drop of water. Add the canola, peanut or avocado oil and heat until shimmering. Working in batches to avoid overcrowding, add the tofu and cook, turning until evenly browned on all sides, for 2 to 3 minutes. Transfer to the paper-towel-lined plate as the tofu browns.
Once all the tofu has been fried, add the bell pepper to the skillet or wok; stir-fry just until the bell pepper starts to lose its crunch, about 1 minute. Add the mushrooms, garlic and ginger; stir-fry, adjusting the heat to maintain a steady sizzle, until the mushrooms start to collapse, about 1 minute. Add the bok choy; stir-fry just until crisp-tender, about 2 minutes.
Return the browned tofu to the skillet or wok, along with the reserved marinade. Stir once to incorporate, then remove from the heat.
Spoon into a serving bowl and top with the scallions.
Total Fat: 20g 31%
Saturated Fat: 2g 10%
Cholesterol: 0mg 0%
Sodium: 230mg 10%
Total Carbohydrates: 16g 5%
Dietary Fiber: 4g 16%
Sugar: 7g
Protein: 14g
This bright-tasting dish comes together in a flash. Marinating, coating and frying the tofu separately adds flavor and texture.
If you buy tofu that is not packed in water, such as Twin Oaks brand, you can skip the pressing step.
Make Ahead: If using tofu packed in water, you'll need to press it for about 20 minutes. The tofu then marinates for about 30 minutes or up to overnight.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
12 ounces firm tofu
2 tablespoons low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
2 teaspoons toasted sesame oil
1 teaspoon hot chili sauce, such as Sriracha, gochujang or Chinese chili paste with garlic
2 tablespoons cornstarch
3 tablespoons canola, peanut or avocado oil
1 large red bell pepper, seeded and cut into 1/2-inch pieces (about 1 cup)
8 ounces oyster mushrooms, including stems, cut into 1/2-inch pieces
1 clove garlic, grated
1/2 teaspoon peeled, grated fresh ginger root
2 heads baby bok choy, trimmed and cut crosswise into 1/2-inch pieces
2 tablespoons thinly sliced scallions, cut on the diagonal
DIRECTIONS
Stand the block of tofu on one end and cut it into two equal slabs. Wrap the tofu in paper towels, set it on a plate and place another plate on top. Place a large can of tomatoes or other heavy object on the top plate (to press the tofu). Let it stand for about 20 minutes. Unwrap the pressed tofu and cut it into 3/4-inch squares.
Whisk together the soy sauce, rice vinegar, honey, toasted sesame oil and chili sauce in a large bowl. Add the tofu and gently turn to coat. Marinate at room temperature for about 30 minutes or up to overnight. (If longer than 2 hours, transfer the marinade and tofu to an airtight container and refrigerate.)
Place a strainer over a bowl and drain the tofu, reserving the marinade. Transfer the tofu to a clean bowl. Sift the cornstarch over the tofu, tossing to coat.
Line a plate with paper towels. Heat a large, heavy skillet or wok over high heat until it's hot enough to sizzle a drop of water. Add the canola, peanut or avocado oil and heat until shimmering. Working in batches to avoid overcrowding, add the tofu and cook, turning until evenly browned on all sides, for 2 to 3 minutes. Transfer to the paper-towel-lined plate as the tofu browns.
Once all the tofu has been fried, add the bell pepper to the skillet or wok; stir-fry just until the bell pepper starts to lose its crunch, about 1 minute. Add the mushrooms, garlic and ginger; stir-fry, adjusting the heat to maintain a steady sizzle, until the mushrooms start to collapse, about 1 minute. Add the bok choy; stir-fry just until crisp-tender, about 2 minutes.
Return the browned tofu to the skillet or wok, along with the reserved marinade. Stir once to incorporate, then remove from the heat.
Spoon into a serving bowl and top with the scallions.
Total Fat: 20g 31%
Saturated Fat: 2g 10%
Cholesterol: 0mg 0%
Sodium: 230mg 10%
Total Carbohydrates: 16g 5%
Dietary Fiber: 4g 16%
Sugar: 7g
Protein: 14g
https://www.washingtonpost.com/pb/recipes/tender-green-salad-strawberries-cucumbers-pistachio-and-basil/15268/
photo spinach pistachio basil salad 5/22/16
Made this again 2/8/19 for a shabbat dinner - mixed arugula and romaine, cukes, added strawberries and mango, lots of basil as well as the pistachios, and used a generous amount of the dressing. Need to make 2-3 times as much dressing as noted below. Result was excellent!
We didn't have basil, so I used basil olive oil; either version is simple and tasty.
Used half arugula, half spinach, and mango in addition to the strawberries, which was a good complement. Other berries could be substituted.
More nuts would add to the protein (and calorie) content. For a vegetarian dinner, I had plain lentils that I had prepared earlier in the week, with a little of the dressing. Very satisfying!
NOURISH MAY 12, 2016
This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries -- plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
2 tablespoons walnut oil or extra-virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small hulled strawberries, quartered if large, halved if small
1/4 English (seedless) cucumber, cut into thin half-moons
2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped (see NOTE)
4 large or 8 medium fresh basil leaves, torn
DIRECTIONS
Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.
Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.
Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.
Top each portion with 1/2 tablespoon of pistachios and some basil.
NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned. Cool completely before using.
Calories per serving (using walnut oil): 110
% Daily Values*
Total Fat: 9g 14%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 150mg 6%
Total Carbohydrates: 7g 2%
Dietary Fiber: 2g 8%
Sugar: 4g
Protein: 2g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
photo spinach pistachio basil salad 5/22/16
Made this again 2/8/19 for a shabbat dinner - mixed arugula and romaine, cukes, added strawberries and mango, lots of basil as well as the pistachios, and used a generous amount of the dressing. Need to make 2-3 times as much dressing as noted below. Result was excellent!
We didn't have basil, so I used basil olive oil; either version is simple and tasty.
Used half arugula, half spinach, and mango in addition to the strawberries, which was a good complement. Other berries could be substituted.
More nuts would add to the protein (and calorie) content. For a vegetarian dinner, I had plain lentils that I had prepared earlier in the week, with a little of the dressing. Very satisfying!
NOURISH MAY 12, 2016
This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries -- plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
2 tablespoons walnut oil or extra-virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small hulled strawberries, quartered if large, halved if small
1/4 English (seedless) cucumber, cut into thin half-moons
2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped (see NOTE)
4 large or 8 medium fresh basil leaves, torn
DIRECTIONS
Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.
Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.
Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.
Top each portion with 1/2 tablespoon of pistachios and some basil.
NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned. Cool completely before using.
Calories per serving (using walnut oil): 110
% Daily Values*
Total Fat: 9g 14%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 150mg 6%
Total Carbohydrates: 7g 2%
Dietary Fiber: 2g 8%
Sugar: 4g
Protein: 2g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
Wednesday, May 18, 2016
Five Spice Stir Fry
This is just some ingredients I threw together with fresh five spice powder I brought home from Vietnam. Every week or so, I try to make a 'leftover dish' out of what's left in the fridge, both cooked and uncooked. If you have any chicken, fish or tofu or lentils, add some for a complete meal.
These measurements are approximate. Another attempt with adjustment would be helpful.
Ingredients:
Baby bok choy, hard ends removed
2 Asian eggplants, cubed
1 onion coarsely chopped
2" of fresh ginger, chopped or grated
2 Tbsp canola oil
1/2 - 1 tsp five spice powder
1 Tbsp Asian sesame oil
1/4 tsp garlic powder
1 Tbsp low sodium soy sauce
Garlic chili sauce - optional
Directions:
1) Heat the oil, then sauce the onions and ginger until clear.
2) Add the eggplant and bok choy and other ingredients. Continue to stir fry until bok choy is bright green and eggplant is soft. Add chili sauce if desired.
These measurements are approximate. Another attempt with adjustment would be helpful.
Ingredients:
Baby bok choy, hard ends removed
2 Asian eggplants, cubed
1 onion coarsely chopped
2" of fresh ginger, chopped or grated
2 Tbsp canola oil
1/2 - 1 tsp five spice powder
1 Tbsp Asian sesame oil
1/4 tsp garlic powder
1 Tbsp low sodium soy sauce
Garlic chili sauce - optional
Directions:
1) Heat the oil, then sauce the onions and ginger until clear.
2) Add the eggplant and bok choy and other ingredients. Continue to stir fry until bok choy is bright green and eggplant is soft. Add chili sauce if desired.
Thursday, May 12, 2016
Spiced Pumpkin Lentil and Goat Cheese Salad
http://www.epicurious.com/recipes/food/views/spiced-pumpkin-lentil-and-goat-cheese-salad-355212
Lebanese Vegan Moussaka
WEEKNIGHT VEGETARIAN MAY 9, 2016
https://www.washingtonpost.com/pb/recipes/lebanese-vegan-moussaka/15279/
Calling this a 'weeknight' recipe is a misnomer, unless you cook it on the weekend and heat it up on a weeknight. BUT - all the time it took to make it is worth it. The spice blend is delicious, really does take just a few minutes, and will likely be good on anything you choose to cover with it.
https://www.washingtonpost.com/pb/recipes/lebanese-vegan-moussaka/15279/
Calling this a 'weeknight' recipe is a misnomer, unless you cook it on the weekend and heat it up on a weeknight. BUT - all the time it took to make it is worth it. The spice blend is delicious, really does take just a few minutes, and will likely be good on anything you choose to cover with it.
3/2025 Used this spice blend to roast veggies and it was amazing - cauliflower, onions, white and sweet potatoes, red peppers, and fennel. Tossed veggies with OO, S&P, then sprinkled this leftover spice blend. Roast for about 30 minutes total at 400 or so, tossing once in the middle.
A very simple version of the moussaka, which would not exactly be Lebanese or Greek, would be to just bake the eggplant slices, drain the chickpeas, and use a pre-made tomato sauce. It still takes time because it would need to bake for 40 minutes or so after baking the eggplant and assembling the casserole, but it's still WAY faster than the recipe below. My favorite store-bought sauce these days is Rao's. It's more expensive than most others, but is relatively low in sodium, sugar and calories and has a short list of only natural ingredients.
This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato sauce and chickpeas. In Lebanon, it is called maghmour. It uses a classic spice blend that gives it a unique flavor, but if you'd, like you can substitute another Middle Eastern blend, such as za'atar or baharat.
This recipe makes more spice blend than you'll need; it can be used on a wide variety of vegetables and in salad dressings, dips and more.
Make Ahead: The spice blend can be stored in an airtight container for up to 1 month.
SERVINGS:
Tested size: 8-10 servings
INGREDIENTS
FOR THE 7-SPICE BLEND
2 tablespoons plus 1 1/2 teaspoons ground allspice
2 tablespoons plus 1 1/2 teaspoons ground cloves
2 tablespoons freshly grated nutmeg
2 tablespoons ground fenugreek
2 tablespoons ground ginger
1 tablespoon plus 2 teaspoons freshly ground black pepper
1 tablespoon plus 2 teaspoons ground cinnamon
FOR THE EGGPLANT AND CHICKPEAS
3 1/2 cups cooked, no-salt-added chickpeas (from two 14-ounce cans), drained and rinsed
1/2 cup gluten-free flour blend (may substitute all-purpose flour)
1/2 teaspoon fine sea salt
2 large eggplants (about 3 pounds), trimmed and cut into 1/2-inch disks
2 tablespoons extra-virgin olive oil
FOR THE SAUCE
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon ground cumin
1 bay leaf
6 large tomatoes (about 4 1/2 pounds), finely chopped
7 sun-dried tomatoes, preferably oil-packed, chopped
2 tablespoons tomato paste
One 14-ounce can no-salt-added diced or chopped tomatoes
1/2 cup water
1 teaspoon unsweetened pomegranate molasses (optional)
Juice of half a lemon
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
DIRECTIONS
For the 7-spice blend: Combine the allspice, cloves, nutmeg, ground fenugreek, ground ginger, pepper and cinnamon in a small bowl or jar and thoroughly mix. The yield is 1 scant cup; reserve 4 teaspoons for this dish and store the rest (for up to 1 month).
For the eggplant and chickpeas: Preheat the oven to 400 degrees. Line two large baking sheets with parchment paper. Have a large, deep baking dish or casserole at hand. Drain the chickpeas.
Whisk together the flour, the 4 teaspoons of 7-spice blend and the salt on a large plate. Dab each side of the eggplant disks in the flour mix so they are lightly coated, discarding whatever flour mix is left. Lay them on the lined baking sheets, drizzle them with the oil and bake until fork-tender, about 20 minutes. Let cool while you make the tomato sauce.
For the sauce: Heat the oil in a large, deep skillet over medium heat. Add the onion and cook, stirring frequently, until it starts to soften, 2 minutes. Add the garlic and cook for 1 minute, then stir in the cumin and bay leaf and cook, continuing to stir frequently, until the cumin is fragrant. Stir in the finely chopped fresh tomatoes and their juices, the sun-dried tomatoes, tomato paste, diced or chopped canned tomatoes, water, pomegranate molasses, if using, the lemon juice, salt and pepper; cook, stirring occasionally, to form a sauce that is thick and rich and has reduced, 30 to 40 minutes. Taste, and add salt and pepper as needed. Turn off the heat, and discard the bay leaf.
To assemble, create a layer of about one-third of the baked eggplant disks in the bottom of the baking dish or casserole. Top with about one-third of the chickpeas and one-third of the sauce. Repeat in two more layers, finishing with the sauce. Bake (uncovered) until bubbling around the edges, about 40 minutes. Let cool slightly, and serve warm or at room temperature.
Calories per serving (based on 10): 260
% Daily Values*
Total Fat: 8g 12%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 210mg 9%
Total Carbohydrates: 42g 14%
Dietary Fiber: 12g 48%
Sugar: 16g
Protein: 10g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
A very simple version of the moussaka, which would not exactly be Lebanese or Greek, would be to just bake the eggplant slices, drain the chickpeas, and use a pre-made tomato sauce. It still takes time because it would need to bake for 40 minutes or so after baking the eggplant and assembling the casserole, but it's still WAY faster than the recipe below. My favorite store-bought sauce these days is Rao's. It's more expensive than most others, but is relatively low in sodium, sugar and calories and has a short list of only natural ingredients.
This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato sauce and chickpeas. In Lebanon, it is called maghmour. It uses a classic spice blend that gives it a unique flavor, but if you'd, like you can substitute another Middle Eastern blend, such as za'atar or baharat.
This recipe makes more spice blend than you'll need; it can be used on a wide variety of vegetables and in salad dressings, dips and more.
Make Ahead: The spice blend can be stored in an airtight container for up to 1 month.
SERVINGS:
Tested size: 8-10 servings
INGREDIENTS
FOR THE 7-SPICE BLEND
2 tablespoons plus 1 1/2 teaspoons ground allspice
2 tablespoons plus 1 1/2 teaspoons ground cloves
2 tablespoons freshly grated nutmeg
2 tablespoons ground fenugreek
2 tablespoons ground ginger
1 tablespoon plus 2 teaspoons freshly ground black pepper
1 tablespoon plus 2 teaspoons ground cinnamon
FOR THE EGGPLANT AND CHICKPEAS
3 1/2 cups cooked, no-salt-added chickpeas (from two 14-ounce cans), drained and rinsed
1/2 cup gluten-free flour blend (may substitute all-purpose flour)
1/2 teaspoon fine sea salt
2 large eggplants (about 3 pounds), trimmed and cut into 1/2-inch disks
2 tablespoons extra-virgin olive oil
FOR THE SAUCE
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon ground cumin
1 bay leaf
6 large tomatoes (about 4 1/2 pounds), finely chopped
7 sun-dried tomatoes, preferably oil-packed, chopped
2 tablespoons tomato paste
One 14-ounce can no-salt-added diced or chopped tomatoes
1/2 cup water
1 teaspoon unsweetened pomegranate molasses (optional)
Juice of half a lemon
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
DIRECTIONS
For the 7-spice blend: Combine the allspice, cloves, nutmeg, ground fenugreek, ground ginger, pepper and cinnamon in a small bowl or jar and thoroughly mix. The yield is 1 scant cup; reserve 4 teaspoons for this dish and store the rest (for up to 1 month).
For the eggplant and chickpeas: Preheat the oven to 400 degrees. Line two large baking sheets with parchment paper. Have a large, deep baking dish or casserole at hand. Drain the chickpeas.
Whisk together the flour, the 4 teaspoons of 7-spice blend and the salt on a large plate. Dab each side of the eggplant disks in the flour mix so they are lightly coated, discarding whatever flour mix is left. Lay them on the lined baking sheets, drizzle them with the oil and bake until fork-tender, about 20 minutes. Let cool while you make the tomato sauce.
For the sauce: Heat the oil in a large, deep skillet over medium heat. Add the onion and cook, stirring frequently, until it starts to soften, 2 minutes. Add the garlic and cook for 1 minute, then stir in the cumin and bay leaf and cook, continuing to stir frequently, until the cumin is fragrant. Stir in the finely chopped fresh tomatoes and their juices, the sun-dried tomatoes, tomato paste, diced or chopped canned tomatoes, water, pomegranate molasses, if using, the lemon juice, salt and pepper; cook, stirring occasionally, to form a sauce that is thick and rich and has reduced, 30 to 40 minutes. Taste, and add salt and pepper as needed. Turn off the heat, and discard the bay leaf.
To assemble, create a layer of about one-third of the baked eggplant disks in the bottom of the baking dish or casserole. Top with about one-third of the chickpeas and one-third of the sauce. Repeat in two more layers, finishing with the sauce. Bake (uncovered) until bubbling around the edges, about 40 minutes. Let cool slightly, and serve warm or at room temperature.
Calories per serving (based on 10): 260
% Daily Values*
Total Fat: 8g 12%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 210mg 9%
Total Carbohydrates: 42g 14%
Dietary Fiber: 12g 48%
Sugar: 16g
Protein: 10g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
Smashed Peas with Fresh Mint
http://www.marthastewart.com/336102/smashed-peas-with-fresh-mint
INGREDIENTS:
1 medium leek (8 ounces), white and pale-green parts only
2 tablespoons olive oil
1 teaspoon minced garlic
6 tablespoons finely chopped shallots (about 3)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups frozen peas, thawed
2 tablespoons Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
1/4 cup chopped fresh mint
DIRECTIONS:
Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels.
In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary.
Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature.
COOK'S NOTES
When they're in season, use fresh peas instead of frozen ones. Cook them in salted boiling water for three to six minutes before adding them in step 2.
INGREDIENTS:
1 medium leek (8 ounces), white and pale-green parts only
2 tablespoons olive oil
1 teaspoon minced garlic
6 tablespoons finely chopped shallots (about 3)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups frozen peas, thawed
2 tablespoons Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
1/4 cup chopped fresh mint
DIRECTIONS:
Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels.
In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary.
Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature.
COOK'S NOTES
When they're in season, use fresh peas instead of frozen ones. Cook them in salted boiling water for three to six minutes before adding them in step 2.
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
Sunday, May 1, 2016
Mahi mahi with green sauce - a new twist
I had some mahi mahi to cook and was trying to use up some ingredients in the fridge - an avocado, an Asian leek and some fresh cilantro. Mahi mahi is a fish with a nice firm texture, but it is flaky, and has a relatively neutral taste, so it takes well to adding flavors. If you're not a fish lover, you might see how you like this one.
I skimmed through some on-line recipes and found a recipe with avocado. But when I started to cook, I realized, I accidentally put the avocado in the refrigerator instead of on the counter, so it was far from ripe. I thought I could use it anyway, since I was planning to put it in the food processor for a sauce - but no dice! I couldn't even cut into it. I had just read that you could rapidly ripen an avocado by wrapping it in aluminum foil and baking it at a low temperature, but I tried that for about 20 minutes while I prepared the other parts of the meal, with no success.
SO - I was thinking about what else I could use that would be the consistency of avocado that would taste OK. Then I realized, I had some frozen peas and that I'd tried recipes for 'low fat' guacamole that were made with peas. I didn't care for those recipes, but I thought it might work on fish, as long as I had enough other ingredients to give it more taste. IT WORKED! Put enough cilantro and basil, with scallion and lime and it tastes good! And it's healthy and low fat! Here it is for 2 servings:
Ingredients:
2 six ounce mahi mahi
Lime
Salt and pepper lightly to taste
1 cup frozen peas, run under hot water, then drained
1 green onion (or about 1 Tbsp Asian leek), sliced
1/4 cup fresh cilantro
1/4 cup fresh basil leaves
1 Tsp fresh lime juice
(1/2 chile pepper - optional)
Directions:
Preheat oven to 350 degrees.
1) Lightly grease a baking dish. Place mahi mahi in and squeeze some lime and lightly sprinkle with salt and pepper to taste. Bake for about 20 minutes, depending on thickness, until light and flaky.
2) Place the next 5-6 ingredients in a blender and puree.
That's it! Serve some of the sauce on each fish fillet. Goes well with stir fried or steamed veggies and/or mango slaw.
I skimmed through some on-line recipes and found a recipe with avocado. But when I started to cook, I realized, I accidentally put the avocado in the refrigerator instead of on the counter, so it was far from ripe. I thought I could use it anyway, since I was planning to put it in the food processor for a sauce - but no dice! I couldn't even cut into it. I had just read that you could rapidly ripen an avocado by wrapping it in aluminum foil and baking it at a low temperature, but I tried that for about 20 minutes while I prepared the other parts of the meal, with no success.
SO - I was thinking about what else I could use that would be the consistency of avocado that would taste OK. Then I realized, I had some frozen peas and that I'd tried recipes for 'low fat' guacamole that were made with peas. I didn't care for those recipes, but I thought it might work on fish, as long as I had enough other ingredients to give it more taste. IT WORKED! Put enough cilantro and basil, with scallion and lime and it tastes good! And it's healthy and low fat! Here it is for 2 servings:
Ingredients:
2 six ounce mahi mahi
Lime
Salt and pepper lightly to taste
1 cup frozen peas, run under hot water, then drained
1 green onion (or about 1 Tbsp Asian leek), sliced
1/4 cup fresh cilantro
1/4 cup fresh basil leaves
1 Tsp fresh lime juice
(1/2 chile pepper - optional)
Directions:
Preheat oven to 350 degrees.
1) Lightly grease a baking dish. Place mahi mahi in and squeeze some lime and lightly sprinkle with salt and pepper to taste. Bake for about 20 minutes, depending on thickness, until light and flaky.
2) Place the next 5-6 ingredients in a blender and puree.
That's it! Serve some of the sauce on each fish fillet. Goes well with stir fried or steamed veggies and/or mango slaw.
Thursday, April 28, 2016
Cauliflower Steaks with Cauliflower Puree
By Jennifer Segal, inspired by Dan Barber, chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York
http://www.onceuponachef.com/2016/04/cauliflower-steaks-with-cauliflower-puree.html#tabrecipe
Servings: 2
Total Time: 45 Minutes
Ingredients:
1 head cauliflower
1 cup chicken broth
Salt
3 tablespoons unsalted butter, cut into chunks
Freshly ground black pepper
1 teaspoon chopped fresh thyme
2 tablespoons vegetable oil, divided
Instructions:
1)Preheat the oven to 350°F.
2) Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end and leaving the leaves intact. Set the cauliflower steaks aside. Cut the remaining florets into 1/2-inch pieces.
3) In a medium pot, bring the chicken broth and 1/2 teaspoon salt to a boil. Add the cauliflower and bring back to a boil. Cover, reduce the heat to low and steam for about 15 minutes, or until the cauliflower is very tender. Using a slotted spoon, transfer the cauliflower to a food processor. Add 1/2 cup of the chicken broth from the pot, along with the butter, and process until smooth. Taste and adjust seasoning with salt and freshly ground pepper.
4) Add the thyme and process until just combined. Discard the remaining broth and transfer the cauliflower purée back to the pot.
5) Heat 1-1/2 tablespoons of the vegetable oil in a large ovenproof skillet over medium-high heat. Add the cauliflower steaks to the skillet, nice side down (whichever side is prettier), and then drizzle the cauliflower steaks with the remaining 1/2 tablespoon of oil. Sprinkle each steak with 1/4 teaspoon salt and a few grinds of fresh black pepper. Cook until the first side is golden brown, 4-5 minutes.
6) Flip the cauliflower steaks over and transfer the pan to the oven. Bake until tender, about 10 minutes.
7) Rewarm the cauliflower purée over medium heat. Divide the purée between 2 plates, and then top each with a cauliflower steak, nice side up.
Nutrition Information
Powered by Edamam
Per serving (2 servings)
Calories:353
Fat:33g
Saturated fat:12g
Carbohydrates:11g
Sugar:4g
Fiber:3g
Protein:6g
Sodium:1376mg
Cholesterol:49mg
http://www.onceuponachef.com/2016/04/cauliflower-steaks-with-cauliflower-puree.html#tabrecipe
Servings: 2
Total Time: 45 Minutes
Ingredients:
1 head cauliflower
1 cup chicken broth
Salt
3 tablespoons unsalted butter, cut into chunks
Freshly ground black pepper
1 teaspoon chopped fresh thyme
2 tablespoons vegetable oil, divided
Instructions:
1)Preheat the oven to 350°F.
2) Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end and leaving the leaves intact. Set the cauliflower steaks aside. Cut the remaining florets into 1/2-inch pieces.
3) In a medium pot, bring the chicken broth and 1/2 teaspoon salt to a boil. Add the cauliflower and bring back to a boil. Cover, reduce the heat to low and steam for about 15 minutes, or until the cauliflower is very tender. Using a slotted spoon, transfer the cauliflower to a food processor. Add 1/2 cup of the chicken broth from the pot, along with the butter, and process until smooth. Taste and adjust seasoning with salt and freshly ground pepper.
4) Add the thyme and process until just combined. Discard the remaining broth and transfer the cauliflower purée back to the pot.
5) Heat 1-1/2 tablespoons of the vegetable oil in a large ovenproof skillet over medium-high heat. Add the cauliflower steaks to the skillet, nice side down (whichever side is prettier), and then drizzle the cauliflower steaks with the remaining 1/2 tablespoon of oil. Sprinkle each steak with 1/4 teaspoon salt and a few grinds of fresh black pepper. Cook until the first side is golden brown, 4-5 minutes.
6) Flip the cauliflower steaks over and transfer the pan to the oven. Bake until tender, about 10 minutes.
7) Rewarm the cauliflower purée over medium heat. Divide the purée between 2 plates, and then top each with a cauliflower steak, nice side up.
Nutrition Information
Powered by Edamam
Per serving (2 servings)
Calories:353
Fat:33g
Saturated fat:12g
Carbohydrates:11g
Sugar:4g
Fiber:3g
Protein:6g
Sodium:1376mg
Cholesterol:49mg
Thursday, April 21, 2016
Sephardic Charoset
This is from www.epicurious.com. It's a new recipe I tried because my sister-in-law is allergic to apples. It's sweet from all the fruit and the date syrup, but is rich in taste from the many spices. It's a good complement to the 'wonderfully' bland taste of matzah. There are many ingredients, but once you have all the ingredients lined up, there's not much to it. At least you don't have to peel and chop apples!
The date syrup can be difficult to find, but there is a version at Whole Foods and is usually available at Middle East markets. It is a tastier version of molasses, in my opinion. Might have to try the suggestions on the label to swirl on vanilla ice cream or yogurt, or to use instead of honey on cereal.
Ingredients:
20 pitted dates, preferably Medjool (easy to pit by slitting lengthwise and popping out the pit)
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine (Manischewitz Extra Heavy Malaga) (I used 2 Tbsp TJs Blackberry Crush)
3 Tbsp date syrup (silvan) or honey)
1/2 cup walnut halves, toasted (250 degrees for 4 minutes - watch carefully!)
1/2 cup unsalted shelled pistachios (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
Directions:
1) In food processor, purée dates until smooth.
2) Add bananas, raisins, wine and date syrup and process to combine.
3) Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth.
4) Store, covered, at room temperature until ready to serve.
The date syrup can be difficult to find, but there is a version at Whole Foods and is usually available at Middle East markets. It is a tastier version of molasses, in my opinion. Might have to try the suggestions on the label to swirl on vanilla ice cream or yogurt, or to use instead of honey on cereal.
Ingredients:
20 pitted dates, preferably Medjool (easy to pit by slitting lengthwise and popping out the pit)
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine (Manischewitz Extra Heavy Malaga) (I used 2 Tbsp TJs Blackberry Crush)
3 Tbsp date syrup (silvan) or honey)
1/2 cup walnut halves, toasted (250 degrees for 4 minutes - watch carefully!)
1/2 cup unsalted shelled pistachios (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
Directions:
1) In food processor, purée dates until smooth.
2) Add bananas, raisins, wine and date syrup and process to combine.
3) Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth.
4) Store, covered, at room temperature until ready to serve.
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