Maine Shrimp Risotto with Pancetta, Roasted Leeks and Garlic

Maine Shrimp Risotto with Pancetta, Roasted Leeks and Garlic

risotto1 lb fresh Maine shrimp, cleaned (or other available small shrimp)

3 slices lemon

1 T dried dill

1-1/2 T salt

2 slices pancetta, trimmed, 1/4″ rough dice

2 C. arborio rice

4 C. red shrimp broth or other fish broth

1/2 C. dry white wine

1 head garlic, unpeeled

8 – 10″ leek, white or light green parts only

3 T butter

olive oil

1 oz Parmigiana Reggiano, shredded

2 tsp. fresh oregano, minced

 

Cut leek section in half crosswise and then cut one of the pieces in half again, vertically this time. Wash carefully, dry, and toss with some olive oil. Place in an ovenproof bowl or dish. Place the garlic head in the center of a piece of foil, drizzle with about 2 T. of olive oil and wrap the foil up around the head, crimping to seal. Roast the leeks and the garlic in a 350º oven about 45 minutes, tossing the leek leaves occasionally if you think of it. The leeks will be charred at the edges. Allow to cool. Chop the leeks roughly and set aside. Cut the garlic head in half through the middle of the cloves and use a knife or spatula to squeeze out the softened garlic. Discard the garlic shell and place the roasted garlic paste in a bowl and set aside.  Rinse the shrimp. Place 6 C. of water in a saucepan and add 1-1/2 T. of salt, the dill and the lemon slices.  Bring the water to a boil, add the shrimp and cook for 60 seconds. Drain in a colander or sieve and spray with cold water to stop cooking. Discard the lemon slices and reserve shrimp.  Cut the other piece of leek in half vertically, rinse and then cut crosswise into 1/4″ half rounds.  Place the broth and the wine in a saucepan on low heat.  Place 1 T. of olive oil in your risotto pot over medium high heat. Add the pancetta and sauté, stirring, a few minutes until the edges start to crisp. Add the leek half-rounds and 1 T. butter and continue to sauté a few more minutes until the leeks start to soften. Add the rice and sauté another couple of minutes, stirring, until the rice turns milky white. Add 2 C. of the broth mixture and cook, stirring, at a low simmer. Add more liquid as it is absorbed (you may need to add some water to the liquid as you go). After about 15-20 minutes, taste the rice: it is done when it is just al dente without being chalky at the center. Add the shrimp (reserving a few for garnish), the chopped roasted leeks (reserve some for garnish) and the garlic. Stir gently until the risotto is done.  Add another C. of broth, 2 T. of butter and the shredded cheese. Stir gently until the butter has melted.  Serve immediately, spooning rice with a slotted spoon into a mound in the center of a shallow soup plate and then, with a regular spoon, dribble some of the liquid from the risotto pot in a moat around the mound. Sprinkle on some minced oregano and garnish with a few shrimp and pieces of the chopped leek.

 

 

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Gillian McKeith’s One Day Detox

Gillian McKeith’s One Day Detox

Gillian Mckeith is a nutrition and health writer and a tv presenter. This one-day detox program was given by her in her best-selling book “You Are What You Eat”, but you can follow it for more days if you like. It is quite easy to follow compared to other detox diets and it develops healthy habits that are good to adopt in your everyday lifestyle.
As Gillian states, our body has natural functions that remove the toxins like when urinating, sweating, or defecating.  But in modern society, with all the chemicals that exist: radiation, pollution etc., our bodies get overloaded with toxins and a detox program really helps (even if it is a one or two-day program). You can always choose to do it for just a day and repeat it on a regular basis, like once a week or once a month or just twice a year, depending on your needs.

According to this cleansing program, the best detox foods are:
•    Fruit or vegetable juices
•    Water
•    Raw vegetable and green leafs
•    Fruit
•    Sprouts
•    Whole grains, pulses and seeds

For this detox you will need:
•    A juicer and a blender
•    A body brush
•    Mild exercise (stretching, walking, dancing, swimming, yoga, pilates etc)

When on this detox you MUST NOT consume:
•    Coffee
•    Seafood
•    Sugar
•    Dairy
•    Tea
•    Salt & Pepper
•    Cooking oil
•    Cigarettes
•    Eggs
•    Soft drinks
•    Alcohol
•    Fried foods
•    Meat (red and white)
•    Fish
•    Medication (unless you have a special condition in which case you would need the advice of a specialist)

While on this detox you should also take:
•    2 teaspoons of one green superfood (Spirulina or Chlorella or Barley Grass or Wild Blue-Green Algae or Wheat Grass). You must choose one.
•    Digestive enzymes
•    1 tablespoon or flaxseed oil or flaxseeds
•    Silybum or Milk Thistle  (2 capsules a day and you should keep on taking them for about two weeks, no matter for how many days you follow the detox program.)
All of the above can be found in organic health stores or pharmacies.

The Detox Program

You may adjust the times according to your schedule, but it is recommended to start your day early in the morning and go to bed early at night.

7:00 – First thing when you wake up you should drink warm water with fresh lemon juice.

7:30 – One tablespoon of flaxseed oil or flaxseeds that you will have soaked in boiling water from the night before. In the morning you strain it and drink the water.

8:00 – For breakfast you may choose one of the choices listed below:
•    Fruit. As much as you like. Try to avoid oranges since they are too acidic. If you choose grapes, don’t mix them with any other fruit.
•    Miso soup
•    Vegetable juice made with 1 cucumber, ¼ ginger root, 4 celery stalks, 100 gr alfalfa sprouts,  3 stalks of parsley and 1 carrot.

9:30 – One or two cups of herbal tea (Nettle, Dandelion, Chamomile, Sage, or Echinacea)

10:00 – Fruit juice. Any fruit combination you like. If it’s cold or you are dealing with circulation problems or have a weak spleen, it is better to replace the juice with a warm fruit-cream (6 apples and 2 pears peeled, cut in smaller pieces, lightly steamed and creamed in the food processor).

12:30 – Lunch. You may choose one of the choices listed below:
•    Raw mixed salad with sprouts
•    Raw soup with cucumber and mint (recipe given below)
•    Raw sauerkraut
•    Cereal grains (quinoa, millet, rice etc). Once you boil them, you mix them with any of the following aromatic herbs: dill, chives, chervil or dandelion (taraxacum). You serve it with broccoli, cauliflower, cabbage, cucumber, lettuce, celery or Brussels sprouts.

14:00 – Herbal tea

14:30 – Gillian’s detox smoothie. Choose one combination from the list that follows:
•    6 carrots, 2 celery stalks, 1 apple
•    ½ beetroot, 2 carrots, 1 celery stalk, ½ cucumber
•    2 cucumbers, ½ beetroot, 1 stalk of dill
•    2 cucumbers, 4 celery stalks, ¼ ginger root, 1 stalk of coriander or basil
•    1 hand-full of parsley, 1 kale, 5 carrots and a small piece of ginger
•    2 celery stalks, 1 hand-full of parsley, 1 garlic clove, 5 carrots and 100gr alfalfa sprouts (optional)

15:00 – Herbal tea

15:30 – Sunflower seeds, pumpkin seeds, or raw sauerkraut

16:00 – Gillian’s vegetable juice (with 6 whole carrots, 1 ripe avocado, 10 basil leafs, 1 apple, juice from half a lemon)

17:30 – Supper. A large raw salad with a hand-full of sprouts. You can add a small portion of cereal grains if you feel hungry.

18:30 – Broth rich in potassium (recipe follows).

19:30 – 1 cup of warm water with lemon juice

20:15 – Dry body-brushing. Begin from the feet and start going up. You try to make big, soft movements with the brush, always towards the heart.

20:30 – Bath time! Fill up your bathtub with warm water and add:
•    2 teaspoons of flaxseed oil
•    3-4 drops of olibanum and myrrh essential oils

If you get hungry again, you may eat some lettuce or celery. Try to go to sleep early (it would be great if you could do that around 21:30, 22:30 the latest!).

Recipes:

Raw cucumber soup with mint 
Juice of 3 cucumbers and 2 celery stalks
1 chopped cucumber
¼ cup chopped mint
¼ cup chopped parsley
¼ cup chopped leek

Put all your ingredients in a blender or food processor, until smooth.

Broth rich in potassium
2 carrots
2 large potatoes
1 cup beetroot (optional)
4 celery stalks (with leafs)
1 cup parsley
1 cup turnips
Cayenne pepper
If your vegetable is organic you may wash it well and keep their skin. Fill a big pot with 1,8 lt water. Cut your vegetable straight in the pot and let it boil. Once they start boiling, bring the heat down to low and let it slowly cook for a couple of hours. Strain it and drink the broth.

 

Other Gillian McKeith Recipes

Cranberry Orange Pound Cake

Cranberry Orange Pound Cake

pound3/4   cup butter, softened

3/4   cup granulated sugar

3   eggs

2   tablespoons orange juice

1   teaspoon vanilla

1 1/2   cups all-purpose flour

1   teaspoon baking powder

1/4   teaspoon salt

3/4   cup sweetened dried cranberries

1   tablespoon grated orange peel

2   tablespoons coarse or granulated sugar

 

Heat oven to 350°F. Grease and flour 9×5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.  Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

Zucchini Fritters with Chili Lime Mayo

Zucchini Fritters with Chili Lime Mayo

frittersVegetable oil for frying
3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

 

1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder

 

I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl.  I gave the mixture a good stir to combine. It got all kinda frothy. Awesome.   Next, I combined the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, I added the dry ingredients to the zucchini mixture and folded it all together. To test my oil, I dipped a spoon into my batter then dipped the spoon into the oil. Once the oil bubbled in contact with the batter, I knew it was hot enough. I dropped my batter into the oil by the heaping tablespoon, frying about six fritters at a time. They cooked for 2-3 minutes a side. Once the centers were firm, I removed the fritters from the oil and let them drain on a dinner plate lined with paper towel.  To make the dip, I simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up.

Green Soup with Kale and Potatoes (Caldo Verde)

Green Soup with Kale and Potatoes (Caldo Verde)

The dark green Galician cabbage used by Portuguese cooks for this winter soup is not easily found outside of Portugal, but kale or collard greens can be substituted. Bowls of the soup are often drizzled with chili pepper sauce.

 

1/4 C. plus 4 tsp. olive oil

1 large yellow onion, chopped

2 cloves garlic, finely minced

3 baking potatoes, about 1 lb total weight, peeled and sliced 1/4 inch thick

6 C. water

2 tsp. salt, plus salt to taste

3/4 pound kale or collard greens

1/4 pound chourico or linguica sausage

Freshly ground pepper

Chili Pepper Sauce

 

In a large saucepan over medium heat, warm the 1/4 C. olive oil. Add the onion and sauté until tender, about 8 minutes. Add the garlic and potatoes and sauté over medium-high heat for a few minutes longer. Add the water and the 2 tsp. salt. Cover and simmer over medium heat until the potatoes are very soft when pierced with a fork, about 20 minutes.  Meanwhile, rinse the greens well, drain and remove the tough stems. Working in batches, stack the leaves, roll them up like a cigar and cut crosswise into very thin strips. Set aside.  In a sauté pan over medium heat, cook the sausage, turning to brown all sides, until firm and cooked through, about 10 minutes. Let cool, then cut into slices 1/2 inch thick. Set aside. When the potatoes are ready, remove from the heat and, using a wooden spoon or a potato masher, mash them to a purée in the water in the pan. Return the pan to low heat, add the sliced sausage and cook, stirring, for 5 minutes. Add the greens, stir well and simmer, uncovered, for 3-5 minutes. (Do not overcook; the greens should remain bright green and slightly crunchy.) Season to taste with salt and pepper. Ladle the soup into warmed bowls, drizzle each serving with 1 tsp. olive oil and serve hot.

 

 

 

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Grilled Chicken in Mango Sauce

Grilled Chicken in Mango Sauce

4 skinless, boneless chicken breast halves

2 ripe mangos, 1 cubed and 1 sliced

1 large ripe avocado, 1/2 cubed and 1/2 sliced

Sea salt and ground white pepper

Spring greens or baby spinach, washed, dried and stemmed

 

Spray grill pan with nonstick cooking spray. Preheat pan over medium high heat, season chicken on both sides with salt and pepper, and cook until golden and done, turning once. Combine cubed mango and cubed avocado into a food processor, add 1 T. mango or lemon juice, season lightly with salt, cover and process until velvety in texture. Spoon velvet sauce onto plate, (slightly to the side). Cut chicken into thick slices on the bias across the width of the breast. Arrange chicken on top of sauce, overlapping slices. Sprinkle with salt and pepper. Arrange mango and avocado slices around one side of chicken. Garnish with pepper & cilantro.

 

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One Pot Fiesta Chicken and Rice

One Pot Fiesta Chicken and Rice

One Pot Fiesta Chicken and Rice1 1/2 lb. chicken breasts
1/4 C. vegetable oil
1 C. long grain white rice
1 chopped onion
4 minced garlic cloves
1 tsp. dried oregano
1 tsp. chili powder
1 (14.5 oz) can diced tomatoes, drained
1 1/4 C. chicken broth
1 C. shredded Mexican cheese
4 scallions, sliced thinly

Season chicken with salt and pepper. Heat oil in large, heavy skillet over medium-high. Cook until golden on one sides, about 4 minutes; transfer to plate. Add rice, onion, and 1/2 tsp. salt. Cook, stirring frequently, until rice is sizzling and toasted and onion is soft, about 3 minutes. Stir in garlic and spices and cook about 15 seconds. Add tomatoes and broth and bring to a boil. Replace chicken, browned side up. Cover, reduce heat to low and cook 12 minutes. Removed cooked chicken, stir rice, replace lid and cook about 12 minutes more. Slice chicken and serve over rice. Top with cheese and scallions.

Asparagus Soup with Roasted Shallots and Morels

Asparagus Soup with Roasted Shallots and Morels

1 small onion, coarsely chopped

1 tsp. finely chopped garlic

2 1/2 T. canola oil

2 pounds asparagus, cut into 1/2-inch lengths

6 C. chicken stock or canned low-sodium broth

1/2 C. dried morel or porcini mushrooms (about 1/2 ounce)

2 C. hot water

2 large shallots, thinly sliced

Salt and freshly ground pepper

 

In a large saucepan, combine the onion, garlic and 2 T. of the oil and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the asparagus and cook for 5 minutes, stirring. Add the chicken stock and bring to a boil. Reduce the heat to moderately low and cook until the asparagus are very tender, about 30 minutes.  Preheat the oven to 350°. In a bowl, soak the morels in the hot water until softened, about 20 minutes. Swirl to dislodge any grit; drain and chop.

In a pie plate, toss the morels, shallots, remaining 1/2 T. of oil and a pinch each of salt and pepper. Bake for about 15 minutes, or until the shallots are softened and lightly browned.  Working in batches, puree the soup in a blender. Return the soup to the saucepan and season with salt and pepper. Ladle into soup plates, garnish with the mushroom mixture and serve.

 

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

About 2 tablespoons canola or peanut oil, plus oil for the baking dish (optional)

Nonstick cooking spray (optional)

14 small (6-inch) corn tortillas

1 medium-size onion, chopped

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1⁄2 teaspoon dried oregano

1 can (28 ounces) enchilada sauce, or Quick Homemade Enchilada Sauce

4 cups shredded cooked chicken

2 cups (8 ounces) shredded cheddar cheese or a Mexican cheese blend

For serving, pick and choose

Chopped fresh cilantro

1⁄2 cup thinly sliced scallions

Thinly sliced avocado

Sour cream

Salsa

 

Make the enchiladas: Preheat the oven to 350°F. Lightly oil a 13 by 9–inch baking dish or spray it with nonstick cooking spray.  Line a plate with paper towels. Heat a large skillet over medium-high heat, add 1 teaspoon of the oil, and swirl it around. Add a tortilla and cook until it is just beginning to become very pliable, literally 2 to 3 seconds. Using tongs, a fork, or a spatula, flip the tortilla and cook it until it is floppy but not mushy, 2 to 3 seconds longer. Quickly transfer the tortilla to the paper towel–lined plate. Repeat with the remaining tortillas, stacking them up as they are cooked and adding more oil in tiny amounts as needed.  Add another teaspoon of oil to the skillet and heat it over medium heat. Add the onion and garlic and cook until they begin to soften, about 3 minutes. Add the chili powder, cumin, and oregano and stir until fragrant, about 1 minute, then add the enchilada sauce and stir well. Increase the heat to medium-high and let the sauce come to a simmer. Turn off the heat. Place the shredded chicken and half of the sauce in a medium-size bowl and stir to mix. Set the remaining sauce aside. Place a tortilla on a work surface, spoon a generous 1⁄4 cup of the chicken filling along one edge, and gently roll up the tortilla, making sure the filling doesn’t pop out the ends (don’t worry about a tiny tear here or there). Carefully place the enchilada seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling, lining up the rolls tightly and neatly against each other. Pour the reserved sauce evenly over the enchiladas, making sure they are all covered, and sprinkle the shredded cheese on top. Bake until everything is hot and the cheese is melted, about 20 minutes. Serve the enchiladas with cilantro, scallions, avocado, sour cream, and/or salsa, if desired (the sour cream is usually highly desired).

 

from Mom 100 Cookbook

 

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Pork Fried Rice

Pork Fried Rice

pork fried rice2 T. vegetable oil
2 eggs, lightly beaten
2 T. plus 1/4 tsp. soy sauce
1 garlic clove, minced
1 T. minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced
1/2 pound ground pork
2 carrots, shredded
1/2 C. snow peas, sliced
2 C. cooked brown or white rice (about 3/4 C. uncooked rice)
2 T. rice vinegar

In a wok or large nonstick skillet, heat 1 T. oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 tsp. soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, and then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces. Add 1 T. oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, snow peas, and rice and stir to combine. Add cooked egg, 2 T. soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.

Avocado Ranch Sauce

Avocado Ranch Sauce

avo1 ripe avocado, pitted, peeled, and cut in large pieces

Juice of 1 lime

1/2 C. Ranch Dressing

Salt, to taste

 

Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.

 

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Patrick’s Irish Lamb Soup

Patrick’s Irish Lamb Soup

Irish Lamb Stew1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes

12 fl. ounces beer, or water

2 14 oz. cans broth

3 C. cubed new potatoes

2 C. thinly sliced carrots

1 T. olive oil

1 onion, coarsely chopped

1 tsp. seasoned pepper

1 envelope brown gravy mix

2 C. shredded green cabbage

Parsley, chopped, for garnish

 

In 3-quart pan with cover, heat oil.  Add onion and sauté until brown; stirring occasionally.  Add lamb and sauté, stirring until browned.  Stir in beer or water, and pepper.  Cover and simmer for 30 minutes. Mix in broth and gravy mix.  Add potatoes and carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender.  Stir in cabbage and cook just until cabbage turns a bright green.  Serve.  Garnish with chopped parsley if desired.

 

Asian Shrimp Salad

Asian Shrimp Salad

1 lb. cooked, peeled, deveined shrimp, tails left on

1/4 C. lemon juice

1 small package Asian Bean Thread Noodles

1 or 2 C. thinly sliced Napa Cabbage

1 or 2 C. thinly sliced bok choy

2 C. thinly sliced Romaine or iceberg lettuce

1/2 red bell pepper, cut into thin strips

1/2 yellow bell pepper, cut into thin strips

4 to 6 green onions, thinly sliced

1/3 C.  chopped cilantro or parsley

Salt and pepper

 

Soak noodles in a bowl of hot water for 20 minutes. Drain well and pat dry. Toss the noodles with just enough dressing to coat and let stand for 10 minutes. Combine bok choy, napa cabbage, lettuce, peppers, green onions, and cilantro in a bowl and add enough dressing to coat; toss well. Season with salt and pepper. Place noodles in bowl, on plate or on serving platter, top with vegetables and serve with shrimp, tossed with dressing.

 

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Tortilla Soup

Tortilla Soup

1 T. butter

2 (10-inch) flour tortillas, cut in 2-1/2 x 1/4-inch strips

1 T. butter

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

2 cloves garlic, finely chopped

1 tsp. ground cumin

2 cans (14-1/2 oz. each) chicken or vegetable stock

1 can (14 1/2 oz.) diced tomatoes

1 T. fresh lime juice

1/2 C. shredded Jack cheese

2 T. chopped fresh cilantro

 

Toss butter and tortilla strips. Place on baking sheet. Bake at 350° for 5 to 7 minutes tossing occasionally until lightly browned. In saucepan with butter, cook onion, pepper, garlic and cumin. Cook until onion is softened. Add broth and tomatoes. Cook about 5 minutes until mixture begins to boil. Reduce heat and add 10 tortilla strips. Cook 15 minutes. Stir in lime juice. Blend soup until smooth. To serve, top each portion with tortilla strips shredded cheese and cilantro.

 

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Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli

Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli

quinoa cakes2 cups cooked quinoa

2/3 cup grated fontina cheese

3 tablespoons all purpose flour

2 green onions, thinly sliced

1 egg, lightly beaten

2 teaspoons freshly ground black pepper

2 ½ tablespoons extra virgin olive oil

salt to taste

aioli:

½ cup light mayonnaise

1 head of garlic, roasted

1 lemon, zested and juiced

¼ teaspoon cayenne pepper

salt and pepper to taste

 

For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes. Pour oil into a large sauté pan and place over medium heat. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches) Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

Stracciatella (Italian Egg Drop Soup)

Stracciatella (Italian Egg Drop Soup)

eggdrop5 C. chicken stock or canned chicken broth

2 large eggs

3 T. freshly grated Parmesan, or to taste

1/4 C. minced fresh Italian parsley

Salt and freshly ground pepper, to taste

 

In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.

 

 

Yield:

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Honey Ginger Chicken Bites

Honey Ginger Chicken Bites

bites2/3 cup honey

2 tablespoons minced peeled fresh ginger

2 tablespoons fresh lemon juice

2 tablespoons cider vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

1 teaspoon grated orange rind

1 teaspoon Worcestershire sauce

4 garlic cloves, minced

1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)

Cooking spray

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons cornstarch

2 teaspoons water

2 teaspoons sesame seeds, toasted (optional)

 

Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally. Preheat oven to 425°. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once. While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

Hawaiian Ham & Swiss Slider

Hawaiian Ham & Swiss Slider

hamsliders24 Slices of deli honey ham

6 Slices of Swiss cheese

1/3 cup Mayonnaise

1 T. Poppy seeds

1 1/2 T. Dijon mustard

1/2 cup Butter melted

1 T. Onion Powder

1/2 tsp. Worcestershire sauce

2 Pkg. (12 count) KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

 

Spread mayo onto 1 side of roll. Place a slice or two of ham and slice of Swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish. In a medium bowl, whisk together poppy seeds, Dijon mustard, melted butter, onion powder and Worcestershire sauce. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.  Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

Roasted Tomato, Basil & Cheese Crostini

Roasted Tomato, Basil & Cheese Crostini

Apps-RoastedTomato-Cheese-BasilCros5 Roma tomatoes, roasted (see instructions below)

10 fresh basil leaves

1/2 cup chopped green onion, green & white parts

1 cup grated mozzarella cheese

1 cup grated sharp cheddar cheese

1 cup mayonnaise

kosher salt & pepper

1 baguette, sliced about 1/4- to 1/2-inch thick

olive oil (for drizzling on the baguette slices)

 

To roast the tomatoes: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the tomatoes in half lengthwise and arrange on the baking sheet cut side up. Drizzle with olive oil and sprinkle lightly with kosher salt and pepper. Roast for about 40 minutes to 1 hour, or until the tomatoes are somewhat caramelized. Remove from oven and allow to cool. These can be made a day ahead of time and stored in the refrigerator. To prepare the baguette slices: Preheat oven to 400 degrees F. Drizzle a large baking sheet with olive oil. Lay the baguette slices flat on the baking sheet in a single layer. Drizzle the tops of the slices with olive oil and use a small brush to evenly distribute the oil on top of the baguette slices. Bake in the preheated oven for 10 to 12 minutes until they are toasted to your liking. The longer they bake, the crunchier they become. Keep in mind that you will bake them again when making the appetizers. For the cheese mixture and assembly of the crostini: Combine the green onions, cheeses and mayonnaise and mix well. Set aside. Stack all of the basil leaves on top of each other and roll them up. Slice the rolled leaves in thin slices and separate the slices. This technique is called chiffonade. Set the basil chiffonade aside. Cut each of the roasted tomato halves in half which should give you 20 pieces of roasted tomato. Preheat oven to 400 degrees F. To assemble the crostini, spread each of the baguette slices with some of the cheese mixture. Sprinkle the basil chiffonade on top of the cheese mixture. Top with a piece of roasted tomato. Bake in the preheated oven until the cheese mixture is hot and bubbly, about 8 to 10 minutes. Remove from the oven and serve.

Hot & Sour Soup II

Hot & Sour Soup II

4 oz. pork tenderloin (or boneless pork loin chop), trimmed

12 dried shiitake mushrooms, cleaned (or Wood Ear)

2 C. boiling water

1 T. garlic oil

3 T. peeled and finely grated fresh ginger

1 tsp. crushed red pepper flakes, or to taste

5 C. chicken broth

2 1/2 T. Japanese soy sauce

1/4 C. Chinese red vinegar,* or more to taste

Salt and freshly ground white pepper, to taste

3 T. cornstarch

3 T. cold water

1 large egg, lightly beaten

6 whole green onions, green tops only, very thinly sliced

3/4 tsp. toasted sesame oil

4 oz. firm tofu (bean curd), cut into 1/4-inch cubes

 

Trim the tenderloin, removing all fat and silver skin; place in the freezer until firm and partially frozen, about 30 to 45 minutes. Slice into 1/16-inch thick slices, and then cut crosswise into narrow strips. Refrigerate until needed. Place the shiitake mushrooms in a small bowl, and cover with the boiling water; set aside to rehydrate for about 30 minutes. Lift the rehydrated mushrooms out of the soaking liquid; strain the broth through a fine mesh sieve, and set aside until needed. Remove the stems from the shiitakes and discard; thinly slice the caps, and set aside until needed. Place a medium sauce pot over medium heat; add the garlic oil and heat through. Stir in the ginger and red pepper flakes and cook until the aroma is released, about 1 to 2 minutes. Add the chicken broth and simmer, covered, for 15 minutes. Add the reserved sliced mushrooms, mushroom soaking liquid, soy sauce, vinegar, salt and pepper, and bring to a simmer. Whisk together the cornstarch and water; add to the pot, then bring to the boil. Immediately reduce the heat, and simmer 5 minutes more. Drizzle the egg into the soup, stirring gently to make ribbons. Add the green onions, sesame oil, tofu and pork strips; return to a simmer, then immediately remove from the heat. Do not overcook or the meat will become tough. Taste the soup, and adjust the seasoning with salt, pepper, red flakes and vinegar; serve immediately. *Chinese red vinegar is made from rice and used primarily as a dip or in soups and sauces. It can be found at your local Asian market or online. Substitute red wine vinegar if you are unable to find it.

 

 

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Cheesy Herb Kale Chips

Cheesy Herb Kale Chips

kale1 large bunch of kale, washed and dried

2 T. olive oil

1 T. apple cider vinegar

1 T. water

2 T. nutritional yeast

1 tsp. dried chives

1 tsp. dried parsley

1\2 tsp. garlic powder

1\2 tsp. dried dill

1\2 tsp. kosher salt

 

Preheat the oven to 250 degrees F. Remove the ribs from the kale and cut into 2-inch pieces. Place in a large bowl and set aside. In a small bowl, mix together the rest of the ingredients. (Olive oil though salt.) Pour over kale and mix well. Spread out in a single layer onto 2 baking sheets. Bake for about 50 minutes, turning the leaves halfway through, about 25 minutes. **At about 40 minutes, I’ll check on them and take out the ones that are already crispy. The leaves will never cook evenly. It helps to remove the crispy ones first and leave the rest so they can continue to bake!

 

1. There’s a variety of different kinds of kale. The most common type is curly kale which I used in this recipe. I’ve also used tuscan kale which is more tender and a little less bitter. I actually prefer to use tuscan kale, but it’s not always available.

 

2. Practice makes perfect. Even though recipes for kale chips are pretty simple, it takes a few tries to get them how you’d like. I’ve tried cooking them at many different temperatures, but have come to a conclusion that their best cooked at lower temperatures for a longer period of time. Cooking them at too high of a temperature causes them to burn easily and results in them being bitter.

 

3. Bake them in a thin layer. You want the kale chips to bake as evenly as they can, so be sure to place them side by side without overlapping.

 

Radicchio Soup

Radicchio Soup

2 quarts chicken or vegetable stock

1 C. acini de pepi or other small pasta

2 Vidalia or yellow onions, thinly sliced

3 springs fresh thyme

1 head radicchio, roughly chopped

2 tsp. extra virgin olive oil

salt and pepper, to taste

 

Bring stock to a boil in large stock pot with thyme sprigs. When the stock comes to a boil, throw in the pasta and cook until al dente, about 5-7 minutes. Meanwhile, slowly sauté your onions in the olive oil until they are wilted and caramelized.  Fish out your thyme sprigs – the leaves will come right off the stem. Add onions to stock, season with salt and pepper to taste, and boil for an additional 5-10 minutes. Before serving, add radicchio and allow to heat through – about 2-3 minutes. I would not let this soup sit and percolate because the radicchio looks icky and gets strong. If you add it right before serving, it stays light-ish in color and still has good texture. Serve immediately. Optional: a little drizzle of nice extra virgin or truffle oil goes well with this, too.

 

 

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Green Cauliflower Soup with Capers and Lemon

Green Cauliflower Soup with Capers and Lemon

caulsoup1 small cauliflower, green if you can find it

1/2 leek

1 clove of garlic

2 anchovy fillets

4-5 capers in salt

Lemon juice

Light stock

Salt

Extra-virgin olive oil

 

Put the capers in water to soak. Divide the cauliflower into small florets.  Slice the leek and chop the garlic. Heat up some olive oil in a pan and gently fry the anchovy, leek and garlic stirring all the time until the anchovy has dissolved. Add the cauliflower and go on cooing for 4-5 minutes. Add stock (or water) until it covers the cauliflowers and a little more. Add the smaller amount of capers and simmer for 10-12 minutes. Blend the soup in a mixer until smooth, taste and add more capers if needed. If you do you can either leave them as they are or do another run with the blender. Add freshly squeezed lemon juice, stir and serve.

 

 

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Two Tone Juice Cocktail

Two Tone Juice Cocktail

2 C. Pineapple Juice

2 C. Tomato Juice

2 Thin Slices Lemon

Parsley or Mint Sprigs

 

In an 8oz parfait or cocktail glass pour 1/2 C. Pineapple juice.  Tip glass and carefully pour 1/2 C. Tomato juice down side of glass.  Pour very slowly and carefully to not mix layers.  Float a lemon slice on top.

Holy Yum Chicken

Holy Yum Chicken

holy

1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded) (If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.)

1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)

1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)

1 tbsp. rice wine vinegar (seasoned or unseasoned)

1/4 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. cornstarch

2 tsp. fresh rosemary for garnish

 

Preheat oven to 450 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated. Bake, uncovered, for 40 minutes. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more. Sprinkle rosemary on top before serving. Serve with rice or potatoes or vegetables.

 

Note: If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste

Pizza Bites

Pizza Bites

pizzabitesPizza dough (or 2 cans refrigerated pizza dough)

8 oz. block mozzarella cheese

4 oz. thin sliced pepperoni

2 tsp. Italian seasoning (combine oregano, basil, parsley, and garlic)

1/4 cup olive oil

3 T. grated Parmesan cheese

Pizza or marinara sauce

 

Prepare pizza dough and roughly chop pepperoni. Cut block of mozzarella into 48 cubes. If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans. If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go. In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side down in pie pan. Repeat, placing approximately 16 dough balls in each pie plate. Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese. Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away. When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Holiday Pumpkin Soup

Holiday Pumpkin Soup

1 T. olive oil

1 diced small onion

1 tsp. ground cumin

1/2 tsp. ground ginger

1/2 tsp. pumpkin pie spice, optional

1 (29-ounce) pumpkin puree

2 T. brown sugar, optional

2 C. vegetable broth

Salt and pepper and cayenne pepper

1 1/2 C. milk or half and half

 

In large saucepan, heat the oil over medium heat. Add onion and cook, stirring for 3 minutes. Add the cumin, pie spice, and ginger, stirring for about a minute. Stir in the pumpkin puree, broth, and brown sugar and bring to a boil, lower heat, cover soup, and simmer for about 5 minutes, stirring. Season soup with salt, pepper and cayenne. Stir in the milk and bring soup to simmer, reduce heat and simmer for a minute. Remove pan from heat and spoon into individual bowls. Garnish with thin slices of pear, cream, maple syrup or crumbled corn bread.

 

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Traditional Roast Turkey Bread Stuffing

Traditional Roast Turkey Bread Stuffing

8 cups dried bread cubes

2 tablespoons margarine

1/4 cup chopped onions

1/2 cup chopped celery

1 teaspoon sage

1/4 teaspoon salt, (optional)

1/4 teaspoon ground pepper

1/2 to 3/4 cup chicken broth

2 egg whites

 

Melt margarine in large skillet. Add onion and celery; cook until tender. Add to bread cubes. Add sage, salt and pepper. Moisten with broth as desired, depending on preference for dry or moist dressing. Beat egg whites lightly with a fork; stir into dressing. Use as stuffing for turkey, or bake, covered in a 1 quart casserole for 30 minutes.

 

 

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Pepper Jack Soup

Pepper Jack Soup

2 T. butter

1 small red bell pepper, diced

1/2 to 1 small yellow bell pepper, diced

1 small green bell pepper, diced

1 medium onion, diced

2 tsp. minced garlic

1/4 C. flour

1 can low-fat, low-sodium chicken broth

2 C. half and half

2 C. shredded Pepper Jack cheese

1/8 tsp 1/4 tsp. white pepper, to your taste

Dash of Cayenne pepper, optional

Salsa & sour cream for garnish

 

In a heavy soup kettle over medium heat, melt butter. Add red, yellow, and green peppers, onions, and garlic, and sauté until vegetables are tender. Add flour and stir for about 2 minutes. While whisking, pour in the chicken broth and then the half and half. Simmer until slightly thickened, stirring constantly to avoid scorching.  Gradually add cheese, 1/2 C. at a time, stirring after each addition until the cheese melts and the soup is smooth. Season to taste with pepper.

 

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Triple Citrus Cake

Triple Citrus Cake

8 oz. lime yogurt

4 eggs

3/4 C. sugar

1 tsp. vanilla

1/2 C. grapeseed oil

Zest of 2 lemons, minced

1 1/2 C. flour

2 tsp. baking powder

1/2 tsp. salt

1 C. powdered sugar

2 tsp. orange juice

 

Whisk flour, baking powder and salt. Set aside. With an electric mixer, beat yogurt, eggs, sugar, vanilla and oil until combined. Switch to a spatula and fold in flour mixture until incorporated. Coat a 9 x 5 loaf pan with floured baking spray (or use parchment paper coated with baking spray as well) and pour in batter. Smooth evenly. Bake in a preheated oven at 350 degrees for 40-50 minutes or until a cake tester comes out clean. Allow cake to cool at least an hour. When cake is cool, move to a serving plate or cake platter. Mix powdered sugar with orange juice until smooth and drizzle the glaze over cake.

 

 

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Roasted Acorn Squash Soup with Horseradish and Apples

Roasted Acorn Squash Soup with Horseradish and Apples

roasted_acorn_squash_soup_hd3 acorn squash, (about 3 lb. total)

3 1/2 C. Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat

1 1/2 C. apple cider

1 T. freshly grated horseradish

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 Granny Smith apples, (about 1 pound)

Juice of 1 lemon

1/4 C. coarsely chopped fresh flat-leaf parsley, leaves

Olive-oil cooking spray

 

Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes. Combine chicken stock, apple cider, 1 tsp. horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 C. hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 tsp. horseradish, and toss to combine. Heat a medium sauté pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture and sauté until golden brown. Serve soup garnished with sautéed apple mixture and chopped parsley.

 

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Three-Cheese Crescent Twirls

Three-Cheese Crescent Twirls

1/2 C. crumbled blue cheese (2 oz.)

1/4 C. shredded Monterey Jack cheese with jalapeño peppers (1 oz.)

2 T. cream cheese, softened

1 T. mayonnaise

1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls

2 T. chopped fresh parsley

 

Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Mix cheeses and mayonnaise in small bowl until well blended and soft.    Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley.    Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm. To jump­start preparation of these cheesy snacks, assemble them up to 2 hours in advance and refrigerate them, covered, until baking time.

 

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Perfect Steak Marinade

Perfect Steak Marinade

steakâ…“ cup soy sauce

½ cup olive oil

â…“ cup fresh lemon juice

¼ cup Worcestershire sauce

1½ tablespoons garlic powder

3 tablespoons dried basil

1½ tablespoons dried parsley flakes

1 teaspoon ground white pepper

¼ teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

 

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.  Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

 

 

Polynesian Turkey Kabobs

Polynesian Turkey Kabobs

1 lb. boneless uncooked turkey breast

1 20-ounce can juice-packed pineapple chunks, drained

1 large red bell pepper, cut into chunks

1 large green bell pepper, cut into chunks

2 T. low-sugar orange marmalade

1/2 tsp. ground ginger

ChickenPineappleGreenPepperKabob

Cut turkey into bite-size chunks.  Thread turkey chunks onto skewers alternately with pineapple and peppers.  Melt marmalade.  Stir in ginger.  Brush about half of marinade over kabobs.  Broil 4 inches from heat, 12 to 15 minutes.  Turn and baste with marinade.  Broil 5 to 10 minutes longer, until turkey is tender.

 

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Thai Hot & Sour Soup with Shrimp Toast

Thai Hot & Sour Soup with Shrimp Toast

1/4 C. peeled ginger julienned

1 sliced onion

4 Thai bird chiles

3 stalks lemon grass, white part only, sliced

1/4 C. 3 Crab fish sauce

6 C. chicken stock

6 kaffir lime leaves

3/4 C. rice wine vinegar

1/2 C. Thai basil leaves

1 tsp. ground white pepper

2 C. Sauteed sliced shiitake mushrooms

1 C. enoki mushrooms

1/4 C. sliced scallion

1/2 C. chopped scallions, green part only

 

Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sautéed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with shrimp toast and scallions.

 

 

Shrimp Toast

 

2 C. shrimp, chopped

1 C. napa cabbage

1 T. minced ginger

1 T. sesame oil

1 whole egg

1/4 C. chopped scallions

1/4 C. chopped cilantro

1/2 C. finely diced jicama

Salt and white pepper to taste

6 slices of dried bread with the crust removed

1/4 C. sesame seeds

Canola oil

 

In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees F and fry until golden brown

 

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Polka Dot Chowder

Polka Dot Chowder

4 med. potatoes, diced

2 cups boiling, salted water

1 2/3 cups evaporated milk

1 lb. cream-style corn

1 tbs. butter

2 med. onions, chopped

1/2 tsp. salt

1/8 tsp. pepper

2 jumbo hot dogs, sliced into circles

 

Cook potatoes in boiling, salted water until tender.  Add evaporated milk and corn. Blend well and cook 5 min. over low heat.  Melt butter and sauté onions until yellow and clear.  Add sautéed onions, salt, pepper, and hot dogs to chowder.  Cook until hot dogs are heated through.

 

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Roasted Garlic Soup with Turkey

Roasted Garlic Soup with Turkey

4 whole heads garlic

1 tsp. olive oil

4 C. frozen defatted chicken stock, thawed

2 medium carrots, sliced

1 C. whole kernel corn

1 small onion, sliced

4 oz. turkey cutlets, chopped

1/2 C. minced fresh parsley

1/4 tsp. salt

1/4 tsp. ground black pepper

 

Preheat the oven to 350°F. With a sharp knife, slice the top 1/4″ off each head of garlic; discard the tops. Lightly brush the heads with the oil. Place in a shallow baking dish. Cover with foil. Bake for 55 to 60 minutes. Remove the foil and bake for 10 minutes, or until the garlic skin is browned and the interior is very soft. Set aside until cool enough to handle. Squeeze the cloves to release the roasted garlic; discard the skin. In a blender or food processor, combine the garlic and 1 C. of the stock. Process until smooth. In a Dutch oven, combine the carrots, corn, onions, and 1 C. of the remaining stock. Cook, stirring, over medium-high heat for 10 minutes, or until the onions are soft but not browned. Add the turkey, garlic mixture, and the remaining 2 C. stock. Bring to a boil. Cook, stirring occasionally, for 20 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 piece. Stir in the parsley, salt, and pepper.

 

 

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Crock Pot Deviled Chicken

Crock Pot Deviled Chicken

 

3 lb.  Chicken breasts or chicken legs or chicken thighs

1/4 C. butter, melted

1/2 C. honey

1/4 C. prepared mustard

3 clove garlic, minced

1 tsp. salt

1/2 tsp. curry powder

 

Place chicken in slow cooker. Combine all remaining ingredients and pour over chicken. Cook for 4 to 6 hours on high or 6 to 8 hours on low.

 

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Rosemary Straw Potatoes with Lemon Salt

Rosemary Straw Potatoes with Lemon Salt

fries1For the lemon salt:

Zest of one lemon

4 tablespoons sea salt (I used 3)

Sunflower oil (I used a mix of canola and vegetable oil)

1 3/4 lb. potatoes, peeled and julienned* (I used Yukon Gold, and I didn’t peel)

A few sprigs of rosemary

* The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.

Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.) Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.  Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transferred the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It’s hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately, perhaps alongside a blue cheese burger.

Creamy Broccoli Soup with Cheddar and Chive Toast

Creamy Broccoli Soup with Cheddar and Chive Toast

2 T. extra virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, chopped
1 T. fresh thyme leaves, chopped (from about 4 sprigs)
Salt and ground black pepper to taste
A couple of dashes of hot sauce
2 10-oz boxes of frozen broccoli, defrosted
1 qt. chicken stock or broth
1/2 C. heavy cream or half-and-half
8 slices baguette bread
1 C. shredded cheddar cheese
1/4 C. flat leaf parsley, chopped
zest and juice of 1 lemon

Heat a large soup pot over medium-high heat. Add the olive oil and the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook, stirring frequently, until the onions are tender. Add the broccoli and continue to cook until the broccoli is heated through. Transfer the broccoli and the onions to a blender or food processor with 1/2 C. chicken stock and puree until smooth. Add the pureed broccoli back to the soup pot and stir in the remaining 3 1/2 C. chicken stock and the cream. Bring the whole thing to a simmer, and cook for 10 minutes. While the soup is simmering, toast the baguette slices until golden in the broiler or toaster oven. Mix the cheddar and parsley and sprinkle over the golden toast slices. Return to the broiler or toaster oven to melt and lightly brown the cheese. To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls. Serve immediately.

 

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