Christmas Pasta

Christmas Pasta

2 T. extra virgin olive oil (EVOO)

4 cloves garlic, crushed

1 bay leaf, fresh or dried

1/4 lb. pancetta, thick-cut, chopped into small bits

1/2 lb. bulk hot Italian sausage

1 lb. combined ground beef, pork and veal

1 medium carrot, peeled and finely chopped

1 rib celery, chopped

1 medium onion, chopped

1 C. good quality dry red wine

1 C. prepared beef stock, packaged in a box container or canned

2 cans chunky style crushed tomatoes (32 oz. each)

A handful of flat leaf parsley leaves, chopped

1/4 tsp. allspice or cinnamon (a couple of pinches)

Coarse salt and black pepper

2 lb. penne rigate, cooked to al dente

Grated Pecorino Romano cheese, as an accompaniment

Fresh, crusty bread, for mopping

 

Heat a deep pot over medium-high heat. Add oil, garlic, bay leaf and pancetta bits and brown for one minute. Add meats and brown and crumble them for five minutes. Chop carrot, celery and onions near the stove and add to the pot as you work. Cook vegetables with meat for five minutes and add wine. Cook for one minute; add stock and tomatoes to the pot. Stir in parsley, allspice or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium-low and cook 10-15 minutes minimum before serving. Reheated sauce only improves. Toss pasta (cook only as much pasta as you need at the time: half a lb. for every three people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table. The sauce will cover up to two lb. of pasta.

 

 

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Baked Cheese Dip with Tomato and Basil

Baked Cheese Dip with Tomato and Basil

dip1 cup (233 grams) sour cream

1/2 teaspoon mustard powder

1 teaspoon dried thyme

8 ounces (227 grams) shredded mozzarella cheese (about 2 cups)

12 ounces (340 grams) shredded Monterey Jack cheese (about 2 cups)

1 cup basil leaves, chopped

1 tomato, diced

Extra basil leaves

1 baguette, sliced

 

Heat oven to 350 degrees F (177 degrees C). Stir sour cream, mustard powder and thyme in a large bowl then add mozzarella, Monterey Jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish. Bake for 10 to 15 minutes or until cheese has melted and is bubbling. While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted. After baking the cheese dip, turn oven to broil and broil the cheese dip 2 to 4 minutes until golden brown on top. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.

Crock Pot Dumpling Soup

Crock Pot Dumpling Soup

1 lb. lean steak, cut into 1″ cubes

1 pkg. onion soup mix

6 C. water (hot)

2 carrots, peeled & shredded

1 stalk finely chopped celery

1 tomato, peeled & chopped

1 C. pkg. biscuit mix

6 T. milk

1 T. finely chopped parsley

 

With pot on low, sprinkle steak with dry onion soup mix.  Pour hot water over steak.  Stir in carrots, celery and tomato.  Cover and cook on low 4-6 hours or until meat is tender.  Turn pot control to HIGH.  In separate small bowl, combine biscuit mix with parsley.  Stir in milk with fork until mixture is moistened.  Drop dumpling mixture into crock pot with a teaspoon.  Cover and cook on high for about 30 minutes.  (5-6 servings.)

 

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Christmas Breakfast Omelet

Christmas Breakfast Omelet

Make the Night Before

10 slices of bread
1/2 lb. cheddar cheese, grated
1 lb. bacon, cooked
6 eggs
3 cups milk
1/2 tsp. salt

Trim crust off bread, cube and put into ungreased 9 x 12 baking dish Cover bread
with grated cheese Put a layer of crumbled bacon over cheese In large bowl beat
eggs, add milk and salt Pour milk mixture over bread, cheese and bacon Let stand
in fridge over night Bake 45 mins at 350 degrees serves 8

 

Chocolate Ginger Pinecone Cookies

Chocolate Ginger Pinecone Cookies

pinecone2½ c. flour

½ c. cocoa

1 tsp. cinnamon

½ tsp. each ginger, nutmeg, salt, baking powder and baking soda

¼ tsp. ground cloves

¾ c. unsalted butter, softened

¾ c. dark brown sugar

1 egg

½ c. dark molasses

1 tbsp. grated peeled fresh ginger

Sanding sugar or white frosting

 

Whisk together flour, cocoa, spices, salt, baking powder and baking soda. Cream butter and brown sugar. Add egg, molasses and grated ginger. Stir in flour mixture. Halve dough. Secure in plastic wrap. Chill 1 hour. Roll each on lightly floured surface to ¼-inch thickness. Cut into shapes. Bake at 325 for 12 minutes until cookies are firm. Cool. Decorate as desired.

 

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Cheesy Grits with Collards and Canadian Bacon

Cheesy Grits with Collards and Canadian Bacon

Cheesy Grits with Collards and Canadian Bacon

 

2 C. chopped Collard Greens (1-2 large leaves)

1 tsp. Salt

½ tsp. Oregano

½ tsp. Paprika

¼ tsp. Pepper

4 slices Canadian Bacon,

4 C. Skim Milk

1 C. Quick Cooking Grits

1 C. shredded Cheddar

1 C. Cottage Cheese, blended until smooth

 

Heat a skillet over medium heat and spray with cooking spray.. Cook greens with seasonings until collards are softened and bright green, about 5 minutes.  Push collards to the side, spray the pan with cooking spray again and add the Canadian bacon; cook for 1-2 minutes until it starts to brown and edges crisp.  Set aside while you cook the grits.  In a medium saucepan over medium heat, warm milk.  Just as it begins to bubble, stir in grits.  Stir constantly until well combined and grits have no lumps.  Reduce heat to low, cover and simmer gently for 5-7 minutes, until thick and creamy.  Stir in cottage cheese and cheddar.  Serve grits with collards.  Cut Canadian bacon into wedges and scatter over the 4 servings.

Cream of Mussel Soup

Cream of Mussel Soup

1 C. chopped Onion

4 T. chopped Shallot

4 T. butter

1 1/2 C. Dry White Wine

4 sprigs Parsley

4 lb. Mussels, cleaned

2 Egg Yolks

2 C. Cream

1 tsp. salt

Pepper

1 T. minced Parsley

musselsoup

In stockpot combine onions, shallots, butter, wine and parsley sprigs. Lay mussels on top, cover tightly, bring to a boil and steam until mussels have opened, about 4 minutes. Discard any unopened mussels after a few minutes more. Remove mussels and vegetables to a strainer lined with several layers of cheesecloth over a bowl. Remove mussels from shells, catching liquids in strainer; discard shells. Press vegetables to extract liquids, straining through the cheesecloth. Return reserved liquids to a large saucepan. Bring to a boil, then remove from heat. In small bowl, beat yolks with cream, stir in a few T. of the mussel nectar, then blend egg mixture back into the hot broth, stirring constantly. Return to the heat and continue stirring until it has thickened slightly, but do not boil or allow to rise over 180F. Season with salt and pepper. Remove from heat, add a couple handfuls of mussels to the soup and ladle into bowls. (Extra mussels can be reserved for another use.) Sprinkle with minced parsley and serve with crusty bread.

 

 

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Salisbury Steak with Onion Gravy

Salisbury Steak with Onion Gravy

salisbury1/4 cup safflower oil

1 large onion, grated (about 1 1/3 cups)

2 slices white bread

1/2 cup whole milk

2 pounds ground sirloin

2 garlic cloves, minced (1 1/4 teaspoons)

1 large egg

2 tablespoons chopped flat-leaf parsley

2 teaspoons plus a dash of Worcestershire sauce

Coarse salt and freshly ground black pepper

1 teaspoon cornstarch, plus 1/4 cup for dusting

1 1/2 cups beef broth

 

Heat a medium sauté pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside. Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.  Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.  Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

 

Mixed Mushroom Soup

Mixed Mushroom Soup

1 oz. dried porcini mushrooms

2 T. olive oil

2 leeks, halved lengthwise, thinly sliced and rinsed

Coarse salt and ground black pepper

1 garlic clove, minced

1 lb. assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped

1/2 tsp. fennel seeds

2 bay leaves

1 T. tomato paste

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

1/2 C. marsala wine (optional)

4 C. vegetable broth

 

Soak porcini in 1 C. warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve. In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender. Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

 

 

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Candy Cane Kiss Cookies

Candy Cane Kiss Cookies

Candy-Cane-Kiss-Cookies1

1 c. butter (softened)
2½c. flour
2c. sugar
¾ c. cocoa powder
2t. vanilla
1t. baking soda
2 eggs
½ t. salt
¼ t. peppermint extract
1/4c. sugar (to roll balls in)

Preheat oven to 350 degrees. Cream butter and sugar together until fluffy, then add eggs, vanilla, & peppermint and mix well. Sift dry ingredients.  Add to batter and mix to blend. Roll dough into teaspoon size balls and roll the balls in a bit of sugar to coat them.   Place rolls onto an un-greased cookie sheet.  Bake at 350 degrees for 8 minutes.  Let cookies cool just a bit then push candy cane kisses in center (can leave out peppermint extract and replace with other kisses if desired).

Smoky Spicy Sweet Potato Soup

Smoky Spicy Sweet Potato Soup

smoky4 sweet potatoes (2½ lb.), peeled and sliced 1 inch thick

Salt

1 T. extra-virgin olive oil (EVOO)

4 slices smoky bacon, chopped

1 large onion, chopped

1 large carrot, peeled and shredded

1 chipotle pepper in adobo sauce, chopped, plus 2 tsp. adobo sauce

5 sprigs thyme

1 bay leaf

One 32-oz. container chicken broth

1 tsp. grated peel and juice of 1 orange

1/8 tsp. ground cinnamon

Honey or maple syrup, for drizzling

Pepper

1 C. sour cream, for passing around the table

 

In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot. While the potatoes are working, in a medium pot, heat the EVOO, 1 turn of the pan. Add the bacon and cook over medium-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 T. bacon fat. Add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and bay leaf and cook until the onions are softened, 6 to 7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer until the potatoes are tender, about 5 minutes. Discard the thyme sprigs and bay leaf. Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (alternatively, puree in batches in a blender or food processor). Serve the soup with the sour cream and bacon on top.

 

 

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Provençal Calamari Salad with Tarragon and Mint

Provençal Calamari Salad with Tarragon and Mint

PROVEN~11/4 cup olive oil, plus 2 tablespoons

4 cloves garlic, sliced

1/4 teaspoon chili flakes

1 cup grape tomatoes

1 pound calamari, cut into 1/2”-rings

zest and juice of 1/2 lemon

1 stem tarragon, leaves roughly chopped

2 stems mint, leaves roughly chopped

chopped toasted almonds (optional)

 

In a sauté pan, heat 1/4 cup olive oil over medium heat.  Add the garlic and sauté gently—you don’t want to add color, until it just turns fragrant.  Add the tomatoes and chili flakes, and some salt and pepper, and sauté for about 3 minutes. Raise the heat to high, add the calamari, and season again.  Allow to cook until just firm and opaque—under five minutes. Meanwhile, make the dressing by whisking together the remaining 2 tablespoons olive oil, the lemon zest and lemon juice, with some salt and pepper. When the calamari have gone from translucent shell pink to opaque white, and not a moment later, drain off most of the liquid in the pan.  Then add the lemon dressing and the tarragon and mint.  If you like, just a few roughly chopped toasted almonds over the top.  Serve hot, or at room temperature.

 

 

 

 

Savory Carrot & Leek Soup

Savory Carrot & Leek Soup

7 C. low-sodium vegetable broth

1 C. leeks, white parts only, sliced

1 tsp. grated ginger root

3 garlic cloves, minced

1 C. white wine

1 lb. carrots, peeled and chopped

1/2 tsp. curry powder

1/2 tsp. coriander

Mint sprigs for garnish

 

Heat 1/2 C. of the stock in a large pot. Cook leeks, ginger and garlic until tender.  Add remaining broth, wine and carrots. Bring to boil, reduce heat and simmer for about 40 minutes or until carrots are tender. Puree batches in a blender. Stir in spices and garnish with a mint sprig.

 

 

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Syrian Red Lentil Soup (Shurbat Addes)

Syrian Red Lentil Soup (Shurbat Addes)

2 C. red lentils

6 cloves garlic

1 tsp. coriander seed

1 T. kosher salt

2 T. olive oil

Garnish: fresh cilantro, ground cumin, Aleppo pepper, dukkah or chili flakes, lemon wedges

 cimg4368

Rinse the lentils, pick them over for stones or other miscellaneous material, and bring them to a boil with 2 quarts of water. Lower to a simmer. Stir occasionally to make sure they aren’t sticking in a large lump on the bottom, otherwise they may scorch. Simmer for about 40 minutes, until they have dissolved into a puree. While the lentils are cooking, grind the garlic, coriander seed and salt in a mortar and pestle or a small food processor into a coarse paste. Fry this paste in the olive oil for about 1 minute, being careful not to burn the garlic. Add to the soup and let simmer a bit longer. Taste and adjust first for texture first (by adding water). I like it moderately thin, but thick is good too. Then add salt as needed to make it flavorful. Serve in individual cup garnished with a sprig of cilantro and a pinch of the cumin and pepper, and a lemon wedge on the side.

 

 

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Blueberry, Mango, and Jicama Salsa

Blueberry, Mango, and Jicama Salsa

salsa1 pint blueberries, cleaned

1 mango, peeled and diced into 1/2-inch pieces

1 jicama (8 ounces), peeled and diced into 1/2-inch pieces

2 T. sugar

1 jalapeño chili (red or green), seeded and minced

2 T. fresh mint, finely chopped

1 T. balsamic vinegar

 

Combine all ingredients in a stainless steel or glass bowl. Let stand for 30 minutes. Serve over grilled or poached chicken or fish.

 

Baked Parsnip and Sweet Potato Chips

Baked Parsnip and Sweet Potato Chips

baked1 small parsnip, peeled

1 tablespoon olive oil

1/2 small sweet potato, peeled

a little salt, optional

 

Preheat the oven to 300 F. Line 2 large baking sheets with parchment paper. Use a sturdy potato peeler or small swivel peeler to peel thin strips from the parsnip. Put the strips in a bowl and toss with half of the oil. Spread out in a single layer on one of the prepared baking sheets. Do the same with the sweet potato, spreading the strips on the second baking sheet. Bake for 10 minutes, then rotate the baking sheets. Bake for a further 5 minutes, then check and remove from the oven if crisp and browned at the edges. Otherwise continue cooking for a further 4-5 minutes, checking every minute, as the crisps can go brown very quickly. You may find that the parsnips cook slightly more quickly than the potato. Transfer the cooked chips to a bowl and sprinkle with a little salt. These are best served the day they are made but can be stored in an airtight container overnight (they may soften a bit).

 

From Top 100 Finger Foods

 

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Sparkling Strawberry Lemonade

Sparkling Strawberry Lemonade

strawberry2 cups water

1 cup sugar

1 tablespoon grated lemon peel

1 cup fresh lemon juice

1 pint fresh strawberries, hulled and halved

2 cups cold sparkling water or club soda

Ice

Mint sprigs, garnish

Whole strawberries, garnish

 

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.  In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.  Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

 

 

 

 

 

 

 

 

 

 

Beans & Greens Soup

Beans & Greens Soup

3 T. olive oil

1/4 lb. pancetta or bacon, chopped

2 garlic cloves, chopped

1/2 tsp. red pepper flakes

1/2 onion, diced

1 head escarole, chopped

1/2 tsp. nutmeg

Salt and pepper

1 (16 oz.) can chicken broth

16 oz. water

1 (16 oz.) can white beans, drained and rinsed

 

Over med-high heat, sauté the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes. Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper. Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.

.

 

 

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Baked Coconut French Toast with Tropical Fruit Compote

Baked Coconut French Toast with Tropical Fruit Compote

french-toast-ck-1120355-lCompote:

1 1/2 C. chopped fresh pineapple

1 C. chopped peeled mango

1 C. chopped peeled papaya

1 C. chopped peeled kiwifruit

3 T. sugar

3 T. fresh lime juice

 

French toast:

16 (1-inch-thick) slices diagonally cut French bread baguette (about 10 oz.)

Cooking spray

1 1/4 C. light coconut milk

1 1/4 C. egg substitute

1/2 C. sugar

1 T. vanilla extract

1/2 C. flaked sweetened coconut

 

To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.

To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine light coconut milk, egg substitute, 1/2 C. sugar, and 1 T. vanilla, stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight. Preheat oven to 350°. Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15 minutes. Bake, uncovered, at 350º for 30 minutes or until coconut is golden. Serve warm with fruit compote.

 

 

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Spicy Corn Soup with Chicken

Spicy Corn Soup with Chicken

2 slices bacon, sliced in 1-inch strips

1 medium yellow onion, diced

1 jalapeno, seeded and diced

1 russet potato, diced

1 small red pepper, diced

3 cups frozen corn kernels, thawed

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh thyme leaves

2 cups milk

3 cups chicken broth

2 cups shredded rotisserie cooked chicken

Fresh cilantro leaves, for garnish

1 lime, cut into wedges

 

In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.  In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.  Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

 

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Aztec Drink

Aztec Drink

1 T. cocoa

1 T. honey

1 t. cinnamon

pinch nutmeg

1 drop vanilla extract

Chilli powder to taste

 

Mix all ingredients with 2 C. hot water and leave until cold. To make it Spanish, replace honey with sugar and serve hot.

 

Pimento Cheese Crisps

Pimento Cheese Crisps

pimcrisps1 (4-ounce) jar diced pimentos

8 ounces sharp cheddar

½ cup (1 stick) cold butter

1 ½ cups all-purpose flour

1 teaspoon Worcestershire sauce

½ teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon sweet paprika

Dash of cayenne pepper

A generous pinch of salt

A few grinds black pepper

½ cup chopped pecans

 

Rinse and drain the pimentos and place them on paper towels.  Pat them dry and then leave them for 10 – 15 minutes to air dry.  Grate the cheese and the cold butter together in a food processor.  Switch from the grating blade to the metal blade, then add the flour, Worcestershire sauce, garlic powder, paprika, cayenne salt and pepper.  Process until the dough just begins to come together and looks moist and grainy.  Add the pecans and process until the dough begins to pull away from the sides and form a ball.  Add the pimentos and pulse a few times until the dough is a ball. Dump the dough onto a piece of waxed paper, scrapping out all the pimento pieces from the bowl.  Knead the dough a few times just to incorporate and distribute the pimento pieces.  Cut two more lengths of waxed paper, divide the dough into two portions and place each portion on one waxed paper length.  Form each into a log and roll tightly, pressing in to form a nice solid log.  Twist the ends like a candy wrapper.  Refrigerate the logs for at least an hour before baking, but you can refrigerate them for two days or freeze them for 3 months. When ready to bake, preheat the oven to 350° and line 2 baking sheets with parchment paper.  Remove the rolls from the fridge and slice into medium-thick wafers, about 1/4 inch each.  Place on the baking sheet with a little room to spread and bake until golden around the edges and firm on the top, about 10 – 12 minutes.  Cool on the pans for a few minutes, then remove to wire racks to cool.

Banana Bread

Banana Bread

banana-bread-slices1/2 C. (1 stick) butter, at room temperature

1 C. sugar

1/2 tsp. salt

2 eggs

1 tsp. vanilla extract

1-1/2 C. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

3 ripe bananas, mashed

 

Preheat the oven to 350. Grease a 9×5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well. Pour the batter into the prepared pan and bake for 50 minutes.

 

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Cilantro Lime Chicken Soup

Cilantro Lime Chicken Soup

1 whole chicken, cut up

1 1/2 gallons water

1 T. chicken base

Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1 1/2 hours. Remove chicken and let cool; bone chicken and chop meat into small pieces. Save broth.

1 T. canola oil

3/4 C. diced onion

3/4 C. minced tomato

1/2 T. minced garlic

1 tsp. oregano

1/2 T. chile powder

1/2 T. salt

1/2 T. finely chopped hot chiles

3/4 C. corn

2 C. chopped chicken

1/2 gallon reserved chicken broth

1/2 tsp. chicken base

7 oz. white hominy, drained

1 1/2 T. fresh lime juice

1/2 bunch fresh cilantro, chopped into 1/4-inch pieces

 

Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chile powder, salt and chiles and sauté until onions are translucent. Add corn, chicken, broth, chicken base and hominy. Bring to a boil and cook for 15 minutes. Add lime juice and remove from heat. Add chopped cilantro.

 

 

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Baked Polenta Fries

Baked Polenta Fries

2 cups low-fat milk

2 cups water

1½ cups polenta

1 teaspoon salt, plus more to taste

½ cup Parmesan cheese, grated

3 tablespoons olive oil

 polenta

Add milk and water to a saucepan and bring to a boil. While stirring, add polenta to the pan. Turn the heat down to medium. Add 1 teaspoon salt and Parmesan. Cook and stir until polenta thickens.  Remove the pan from the heat. Spread the polenta out onto a baking sheet, about ½″ thick. Place baking sheet in the refrigerator for 1 hour.  Remove polenta from the refrigerator and cut into large fry-shaped pieces. Rub them with olive oil and sprinkle with salt, as desired.

Bake at 450ºF for 10 minutes on each side. Fries should be golden brown and crispy.

 

 

from The Everything Glycemic Index Cookbook

 

Yield: 6 servings

Calories: 318

Fat: 11g

Fiber:

 

 

Pear Soup with Pancetta & Blue Cheese

Pear Soup with Pancetta & Blue Cheese

pearsoup5 oz. pancetta, cut into small pieces

1 T. butter

1 large yellow onion, peeled and chopped

1 clove garlic, sliced

½ lb. potatoes, peeled and cut into small cubes (around 1/2 inch)

1 medium-small carrot, cut into small cubes

1 T. maple syrup

5 pears – I used bartlett – peeled, cored, and cut into 1 inch chunks

1 ½ tsp. salt

½ tsp. chopped fresh thyme

½ tsp. chopped fresh sage

¼ tsp. freshly ground nutmeg

3 C. mildly flavored vegetable or chicken broth

½ C. creme fraiche

Crumbled blue cheese for serving

salt and ground white pepper to taste

 

In a large soup pot, fry the pancetta bits until crispy. Remove with a slotted spoon and put on a plate lined with a paper towel to drain. Pour off all but one T. of the fat in the pot (you don’t want to use all of it because then it will overpower the pear), and add in the butter. Heat over medium until foaming. Then, stir in the onion, turn the heat down to medium-low, cover and cook, stirring occasionally, for 10 minutes, until the onion is soft. You basically want the onion to sweat and soften without browning. Stir in the garlic, potato, and carrot, cover again. Turn the heat to medium and cook another 10 minutes. Then, add in the maple syrup, pear, 1 1/2 tsp. salt, thyme, sage and nutmeg. Cook, stirring frequently for 5 minutes to get the pear all coated with the syrup and other flavors. Add in the broth, bring to a boil, then turn down to a simmer and cook, covered, until the potatoes and pears are soft, about 15 minutes.  Blend in batches until smooth. Then return the blended soup to the pot and stir in the crème fraîche. Taste and add salt and white pepper to taste. Serve with the pancetta bits and blue cheese for sprinkling on top.

 

 

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Asparagus Frittata Casserole

Asparagus Frittata Casserole

3 large eggs
1 1/2 cups 1% milk
1 tsp. salt
1 box (10 ounces) frozen  Asparagus Spears, thawed
1/2 cup Monterey Jack or cheddar cheese, shredded

Pre-heat oven to 400 degrees. Beat eggs in mixing bowl. Add milk and salt; blend thoroughly. Pour mixture into 9 x 13 in. greased baking pan; add asparagus.
Top with grated cheese. Bake for 15 minutes or until firm.

 

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.

 

 

Yield:

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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.

 

 

 

Yield:

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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.

 

Yield:

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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

 

Yield:

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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.

 

Yield:

Calories:

Fat:

Fiber:

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.

 

Yield:

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Fat:

Fiber: