Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs

Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs

Potato Crisps:

4 large fingerling potatoes

2 T. extra-virgin olive oil

Salt and pepper

2 T. chopped fresh tarragon leaves or 2 tsp. dried

2 T. chopped fresh chives or 1 tsp. dried

2 T. chopped fresh flat-leaf parsley

Fish:

1 3/4 to 2 lb. thick cod fillet, cut into 4 portions (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets)

1/2 lemon, juiced

Salt

Extra-virgin olive oil, for drizzling

1/2 pint whole grape tomatoes

 

Broth:

1/2 C. flat-leaf parsley, a couple of handfuls

1/4 C. mint leaves, a handful

1 C. chicken stock

1 small shallot or 1/2 large shallot, coarsely chopped

Salt and pepper

4 T. light in color and weight olive oil or vegetable oil, for frying

4 cloves garlic, gently cracked from skin and very thinly sliced

 

 

Preheat oven to 400 degrees F.  Preheat oven safe skillet over high heat or wrap rubber handles in double layers of foil to protect the surface in the oven.  Prick the potatoes 3 or 4 times each with a fork and cook them in the microwave on high for 5 minutes.  Pat cod dry and squeeze a little lemon juice over it and season with salt. Drizzle fish with extra-virgin olive oil.  When potatoes cool just enough to handle, slice them into 1/4-inch pieces lengthwise. Coat them with extra-virgin olive oil and salt and pepper. Arrange them on a cookie sheet in a single layer and roast them for 20 minutes. Do not move them or turn them as they cook. Chop tarragon, chives and parsley and combine and reserve.  Add cod seasoned side down to very hot skillet. Sear it 2 minutes, then drizzle the tomatoes with extra-virgin olive oil and season them with salt and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer the pan to the oven and roast the fish and tomatoes 8 minutes until fish if firm and opaque and tomatoes have all burst.  Place parsley, mint, chicken stock and shallot in food processor or blender and puree. Transfer to small sauce pot and bring to a simmer. Season the broth with salt and pepper, to your taste.  Heat the light frying oil in small skillet over medium heat. Add sliced garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5 minutes. Drain garlic chips on a paper towel and reserve.  When the potatoes are very brown and crisp on the bottom side and tender on the top side, remove. Coat sliced potatoes liberally with the chopped herbs.  Pour warm pesto broth onto each dinner plate. Remove the fish from the oven. The bottom should be crisp and brown. Turn the fish over to place the crispy side up in pools of parsley-mint broth. Arrange the herb potato slices and tomatoes decoratively around the fish. Top the dish off with a scattering of garlic crisps and serve.

 

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Chorizo Butternut Soup with Herbed Tomato and Cheese Quesadillas

Chorizo Butternut Soup with Herbed Tomato and Cheese Quesadillas

2 T. extra-virgin olive oil

1/2 lb. chorizo, casing removed, finely chopped

1 large yellow onion, finely chopped

3 large garlic cloves, chopped

1 T. chili powder

1 1/2 tsp. ground cumin

salt and pepper

1 10 oz box frozen cooked butternut squash puree, defrosted

1 quart chicken stock or broth

4 12 inch flour tortillas

2 C. shredded Monterey Pepper Jack or smoked cheddar cheese

4 scallions, finely chopped

1/2 C. fresh cilantro leaves, chopped

2 small plum tomatoes, seeded and chopped

 

Preheat large soup pot over medium-high heat. Add the EVOO, then add the chopped chorizo and cook, stirring frequently, for two minutes. Add the onion, garlic, chili powder, cumin, salt and pepper. Continue to cook for 3 minutes. Stir in the butternut squash puree. Add the chicken stock, bring to a simmer, and cook for 10 to 15 minutes. While the soup is cooking, preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, then flip. Cover half the tortilla surface with some of the shredded cheese, chopped scallions, cilantro and tomatoes and season with salt and pepper. Fold the tortilla in half and cook for a minute longer, 30 seconds on each side, pressing down gently with a spatula. Repeat with the remaining 3 flour tortillas. Cut the quesadillas into 4 wedges and serve alongside the soup.

 

 

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Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter

Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter

sprout2 garlic cloves

Sea salt

6 T. butter, softened

2 tsp. Dijon mustard

1/4 C. drained small capers, rinsed

Grated zest of 1 lemon

3 T. chopped marjoram

Black pepper

1 lb. Brussels sprouts

1 small head (1/2 lb.) white cauliflower

1 small head (1/2 lb.) Romanesco (green) cauliflower

 

To make the mustard-caper butter, lb. the garlic with a half-tsp. salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.) Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces. Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, and then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

 

 

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Cilantro Lime Skirt Steak & Chimichurri Sauce

Cilantro Lime Skirt Steak & Chimichurri Sauce

chimichurri1 lb. skirt steak

1/3 cup soy sauce

1/3 cup olive oil

1 tsp. sesame oil

2 limes juiced

3 garlic cloves

Handful of cilantro

Pinch of sugar

Dash of red pepper flakes

 

Combine all ingredients in a bowl.  Put steak in Ziploc bag, add marinade.  Refrigerate for up to 4 hours, taking steak out of the fridge approximately 30 minutes before grilling to bring to room temp.  Grill steak on medium high to desired doneness [ours was a bit chewy, it is very thin & doesn’t need to be cooked long!]

 

Chimichurri

 

Handful parsley

Handful cilantro

1/2 cup olive oil

1/2 onion

2 limes juiced

1 clove garlic

1 tsp cumin

1 tsp coriander

1 tsp kosher salt

1/2 jalapeno seeds removed

 

Place jalapeno, onion & garlic in food processor & blend until chopped. Add remaining ingredients and blend until combined.

 

 

Baked Bluefish Fillets with Lemon and Onions

Baked Bluefish Fillets with Lemon and Onions

2 T. olive oil

1 1/2 lb. thick, skinless Bluefish fillets, cut into 4 pieces

2 medium onions, halved through the root and sliced thin

2 bay leaves

3/4 tsp. minced fresh oregano leaves plus sprigs for garnish

2 tsp. red-wine vinegar

24 paper-thin lemon slices

salt and pepper to taste

 

Preheat oven to 450 degrees. Heat the olive oil in an ovenproof skillet just large enough to hold the Bluefish over moderately high heat until hot but not smoking. Stir in the onions, bay leaves, and oregano leaves, and cook, stirring frequently, until the onions are golden, about 15 minutes. Stir in the vinegar, season with salt and pepper, and cook for 1 minute longer. Lay the Bluefish fillets on top of the onions, arrange the lemon slices on the Bluefish, and sprinkle with salt and pepper. Bake the Bluefish until it is just cooked through (it will be white throughout, test it with a paring knife), about 15 minutes, depending on the thickness of the fillets. Place the onions on a serving plate, top with the Bluefish fillets, garnish with oregano sprigs, and serve hot.

 

 

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Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin

Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin

1 1/2 C. cracked wheat

4 C. finely chopped green onion

3 large, extra-ripe tomatoes, grated (see Note)

1/2 C. extra-virgin olive oil

Salt and freshly ground black pepper to taste

2 heaping tsp. ground cumin

1 C. snipped fresh dill

1/2 C. chopped fresh mint

One 10-oz. jar grape leaves in brine

Juice of 1 large lemon, plus more to taste

 

Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then mix in the dill and mint. While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn. Place a heaping tsp. of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve. Note: How to Grate Tomatoes This is one of the great rustic techniques of the Greek kitchen. Have ready a hand grater, preferably one with coarse teeth. Make sure the tomatoes are washed and dried. Hold the grater over a plate or shallow bowl. Hold each tomato from the stem end and grate it along the coarse openings of the grater until all that remains is the tomato’s skin, flat and wide open. What you are left with are the pulp, the seeds, and the juice. As for the seeds, most traditional cooks aren’t bothered by them.

 

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Yellow Heirloom Tomato Insalata Caprese on Grilled Garlic Toasts

Yellow Heirloom Tomato Insalata Caprese on Grilled Garlic Toasts

tomato1/2 loaf bread, sliced 3/4 inch thick  (something with a nice crust and a soft middle, like a country French bread)

Olive oil

1 garlic clove, sliced in half lengthwise (through the stem end)

1 bunch fresh basil, some leaves whole, stripped from the stem and some very thinly sliced into a chiffonade

1 large ball of buffalo mozzarella, sliced

3 yellow heirloom tomatoes, sliced

Kosher salt and freshly ground black pepper

2 tsp. or so good balsamic vinegar

 

First make the garlic toasts.  Heat a cast iron grill pan over high heat for 5 minutes, until it’s super freaking hot.  Mean while brush both sides of the bread slices with the olive oil.  Place the bread slices in the grill pan and press down slightly.  Grill the bread for about two minutes per side, until the edges get crusty and there are light grill marks.  Remove the bread from the pan and rub one side of each slice with the garlic.  Continue doing this until all the bread is grilled. To assemble, place the grilled bread on a serving dish or platter. Top each slice with several whole basil leaves (putting the basil down first prevents the bread from getting soggy), then slices of mozzarella, and finally slices of tomato.  The number of slices you use depends on how big the toasts are.  Using the same brush you used to brush oil on the bread, brush the tops of the tomatoes with some more oil and then season with kosher salt and freshly ground black pepper.  You could drizzle it with the oil, rather than brushing, but I find I have more control using a brush.  Next spoon a little of the balsamic vinegar over the tomato and then finally scatter with the sliced basil. Serve warm or at room temperature.

 

 

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Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy

Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy

turkeymeatloaf3 T. extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties

8 cremini mushrooms, (baby portobellos), chopped

8 shiitake mushrooms, chopped

1 shallot, chopped

Salt and pepper

1 1/3 lb. ground turkey, the average weight of 1 package

3 or 4 sprigs fresh sage, leaves chopped, about 2 T.

1 T. Worcestershire sauce, eyeball it

1/2 C. Italian bread crumbs

1 egg, beaten

2 T. butter

2 T. all-purpose flour

2 C. chicken stock

1 tsp. poultry seasoning

 

Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties. Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 T. extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

 

 

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Moroccan Stew with Sweet Potatoes in a Peanut Sauce

Moroccan Stew with Sweet Potatoes in a Peanut Sauce

stew1 T. olive oil

1 T. grated gingerroot

1 C. chopped onions

1 tsp. ground cumin

1/2 C. chopped celery

1 tsp. curry powder

1 4-oz. jar pimientos

1 tsp. chili powder

4-5 cloves garlic, minced

1/2 tsp. salt

1 15-oz. can chicken or vegetable broth

1/4 tsp. black pepper (optional)

4 C. peeled sweet potatoes cut into 1/2-inch cubes

1/2 C. raisins

1 29-oz. can diced tomatoes (include juice)

4 T. peanut butter

2 15-oz. cans garbanzo beans (chickpeas) drained

1/2 C. chopped fresh cilantro

1 T. lemon or lime juice

 

Heat olive oil in a large pot over medium-high heat. Add onions, celery, pimientos and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered for 20 minutes. Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

 

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Asian Meatballs

Asian Meatballs

meatball2 lb. lean ground beef

½ a medium red onion, minced

2 green onions, thinly sliced

1 tablespoon cilantro, minced

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sesame oil

Juice in 1 lime

1 teaspoon siracha

1 tablespoon rice wine vinegar

2 teaspoons brown sugar

¼ cup panko breadcrumbs

1 egg, beaten

¼ cup milk

Ginger, Lime and Soy Dipping Sauce

1 lime juiced

1 teaspoon siracha

3 Tablespoons soy sauce

3 tablespoons rice wine vinegar

1 tablespoons sesame oil

2 teaspoons minced ginger

1 tablespoon brown sugar

 

Preheat the oven to 350 degrees. In a large bowl, combine all of the meatball ingredients together. With clean hands, really squish everything together until it is really well incorporated together. Form the meat into balls (I made about 1 ½- 2″ balls). Then bake the meatballs at 350 degrees for about 25 minutes or until just cooked through. Serve them hot on their own or with steamed rice and dipping sauce. Whisk together all of the ingredients for the dipping sauce and let flavors meld until ready to serve.

 

 

Flank Steak with Sautéed Edamame and Wasabi-Mustard Dressing

Flank Steak with Sautéed Edamame and Wasabi-Mustard Dressing

6 1/2 C. low-sodium chicken broth

3 C. Arborio rice

Cooking spray

1 lb. lean flank steak

Salt and ground black pepper

Mesquite seasoning

2 red bell peppers, seeded and sliced into rounds

2 tsp. sesame oil

2 cloves garlic, minced (or 2 tsp. of pre-minced garlic in a jar)

2 tsp. minced fresh ginger

1 (16-oz.) package frozen shelled edamame, thawed

2 T. reduced-sodium soy sauce

1/4 C. rice wine vinegar

3 T. canola oil

2 tsp. country-style Dijon mustard

1 tsp. wasabi paste

 

Bring the chicken stock to a boil. Add 3 C. Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool and reserve it for meals later in the week.  While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.  Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.  In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.  Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sautéed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna). Spoon wasabi dressing over edamame and steak. Serve with 2 C. of the rice. Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna.

 

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Rigatoni with Broccoli and Sausage

Rigatoni with Broccoli and Sausage

rigatoniCoarse salt and ground pepper

1 pound rigatoni

2 heads broccoli, cut into florets (about 4 cups)

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice

4 anchovy fillets, minced

1 pound sweet Italian sausage, casings removed

Parmesan, grated, for serving

 

In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.  Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

Balsamic Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf

Balsamic Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf

Balsamic Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf3 T. cold unsalted butter

2 garlic cloves, minced

1 6oz box rice pilaf mix

3 T. extra-virgin olive oil (EVOO), plus extra for drizzling

4 6oz chicken breast halves

salt and freshly ground black pepper

1 small onion, chopped

1 T. fresh thyme leaves, chopped

1 sprig fresh rosemary, chopped

3 garlic cloves, chopped

1/4 C. balsamic vinegar

2 T. honey

1 C. chicken stock or broth

15-20 fresh basil leaves, 8 whole, the rest shredded or torn

2 vine-ripe tomatoes, sliced

8 thin slices fresh smoked mozzarella, cut from a 1-pound ball

 

In a medium pot over high heat, combine 1 T. of the butter and minced garlic and sauté a minute or so. Add 1 3/4 C. water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered. While the rice is cooking, heat a large skillet over medium-high heat. Add 2 T. of the EVOO. Season the chicken with salt and pepper, then add to the hot skillet. Cook 6 minutes on each side. Transfer the chicken to a platter and cover with foil. Return the pan to the heat and add the remaining EVOO and onions, thyme, rosemary and chopped garlic, then sauté 4-5 minutes. Add the balsamic vinegar, honey and chicken stock. Cook until liquids have been reduced by half. While the glaze is reducing, finish the rice pilaf. Add the torn basil to the cooked rice, stirring with a fork to fluff the rice and combine at the same time. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining butter. Stir and shake the pan until the butter melts. Add the chicken to the pan and coat it in the balsamic glaze. Top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle EVOO over the tomato, basil and cheese and season with salt and pepper. Serve alongside the rice pilaf.

 

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Fettuccine with Spicy Chicken Sausage, Kale, and Tomatoes

Fettuccine with Spicy Chicken Sausage, Kale, and Tomatoes

pasta1 T. olive oil

1/2 lb. spicy Italian chicken sausage, casings discarded and sausage crumbled

1 bunch kale, tough stems and center ribs discarded and leaves coarsely chopped

1 tomato, roughly chopped

1/3 lb whole wheat fettuccine

1/3 C. reduced-sodium chicken broth

1/4 C. grated Asiago plus additional for serving

Heat the oil in a large skillet over medium heat. When hot, add sausage and brown for 5-7 minutes, breaking up lumps with a spoon. Meanwhile, blanch the kale in a large pot of boiling, salted water for 5 minutes, uncovered. Remove the kale with a large sieve and drain. Return the cooking water to a boil, then add fettuccine and cook until al dente. Reserve 1/2 C. of the pasta water, then drain the pasta in a colander. While the pasta is cooking, add the kale and tomatoes to the skillet and sauté for 5 minutes. Add the broth, stirring and scraping up any brown bits in the skillet. Add the pasta and 1/4 C. of the pasta water, tossing until combined well. Stir in the cheese to incorporate, and thin with additional pasta water if desired.

 

 

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Spinach Arugula Salad and Warm Bacon-Shallot Vinaigrette

Spinach Arugula Salad and Warm Bacon-Shallot Vinaigrette

1 pound bacon lardons

1/2 cup shallots, peeled and thinly sliced lengthwise

1 tablespoon extra virgin olive oil

10 ounces baby spinach, stems removed, cleaned and dried

2 ounces arugula, stems removed, cleaned and dried

Kosher salt to taste

1 tablespoon red wine vinegar

1 teaspoon good balsamic vinegar

4 eggs, poached or hard-cooked

Freshly ground pepper to taste

4 slices of a good French baguette, lightly toasted

 

Place the lardons in a sauté pan that will hold them snugly in one layer. Fill the pan with enough cold water to just cover the lardons. Cook the bacon over high heat until the water has boiled off and the fat has begun to render. Then turn the heat to medium low and continue cooking until the lardons are crispy on the outside and tender on the inside (good idea to taste them to make sure). Place the shallots in a sauté pan with the olive oil over high heat and cook until the shallots begin to sweat, then reduce the heat to medium low and continue cooking until the shallots just begin to brown. In the meantime, combine the spinach and arugula in a large bowl that will facilitate tossing. Sprinkle the greens with kosher salt to taste about five minutes before you complete the salad. When you’re ready to serve, turn the shallots and bacon up to high; they should be very hot. Sprinkle the shallots over the greens. Pour the lardons and their fat over the greens (use only as much fat as you need to coat all the greens; reserve the remaining fat for another use). Toss the greens until they’re nicely coated with the fat. Season the salad with the red wine vinegar and the balsamic to taste. Divide the salad into four pasta bowls, top with a poached egg or chopped hard-boiled egg, and serve with a slice of a good baguette that’s been brushed with olive oil or extra bacon fat.

 

 

 

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Edamame, Slow-roasted Tomatoes, Mozzarella, and Fennel Salad

Edamame, Slow-roasted Tomatoes, Mozzarella, and Fennel Salad

salad1 ½ cups edamame, cooked and cooled

½ cup slow roasted cherry tomatoes (I roasted each punnet of cherry tomatoes with 1 tbsp olive oil and ½ T. kosher salt for 3 hours at 225F)

1 blob of fresh mozzarella (about 4oz), torn

½ cup fennel, finely chopped

A handful of small basil leaves

1 tsp. good extra virgin olive oil

1 T. red wine vinegar

Zest and juice of 1 lemon

A small pinch of good salt

A large pinch of red pepper flakes

 

Combine the salad ingredients, whisk the dressing ingredients, and toss together.

 

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Slow Roasted Tomatoes

Slow Roasted Tomatoes

Cherry, grape or small Roma tomatoes

Whole gloves of garlic, unpeeled

Olive oil

Herbs such as thyme or rosemary (optional)

 

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.  Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.   Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.

 

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Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

buckwheat+crepe+spinach1 tsp. Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms (10 C.)
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Minced Garlic
2 tsp. Balsamic Vinegar
2 C. Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 C. finely shredded Parmesan Cheese

Basic Crepes Recipe: In a blender, combine 2 eggs; 2/3 C. water; 1/2 C. low-fat milk (I use Soy); 1 tsp. Extra Virgin Olive Oil; 1 tsp. Herbs De Provence; 1/4 tsp. Kosher Salt; 1/8 tsp. freshly ground black pepper. Add 1 C. Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 C. of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.

In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 C. for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.

 

Yield: 4 servings

Calories: 381

Fat: 15g

Fiber: 8g

 

 

 

Crispy Fried Sesame Shrimp, Zucchini, and Mushroom Caps with Ginger-Soy Dipping Sauce

Crispy Fried Sesame Shrimp, Zucchini, and Mushroom Caps with Ginger-Soy Dipping Sauce

 temputa1/3 C. Tamari

1 clove Garlic, crushed

1″ piece fresh ginger, peeled and grated

1 T. Sugar

Juice of 1 Lime

Toasted Sesame Oil, for drizzling

1 tsp. Tabasco

Vegetable Oil, for frying

2 ½ C. Complete pancake Mix, divided

2 T. Sesame Seeds

1 lb. Shrimp, peeled and deveined

1 Zucchini, cut 1″ thick on the bias

8 Shiitake Mushrooms, stems removed

 

In a small bowl, combine the tamari, 1/3 C. water, the garlic, ginger, sugar, lime juice and drizzle of sesame oil. Mix to dissolve the sugar, then add the hot sauce. Reserve this for dipping. Heat a layer of vegetable oil about 1 ½” deep over medium to medium high heat in a deep sided skillet.  While oil is heating in a wide mixing bowl combine 2 C. pancake mix, 1 ¼ C. water and sesame seeds. Place remaining plain pancake mix in another wide mixing bowl. Arrange batter and plain pancake mix near the cooktop and heating oil. Line a plate with a few sheets of paper towels and keep within reach. Once oil is ready, toss the shrimp, zucchini and mushroom caps in plain pancake mix to coat evenly and shake off excess. Add a few to the batter, tossing with a fork. Remove, shake off excess, and add to hot oil. Fry a few minutes until deeply golden brown, then flip and fry on the other side for 2 minutes more. Remove from oil and drain on paper lined plate. Repeat (several batches) with remaining shrimp and vegetables. Arrange on a platter and serve with dipping sauce. Serve immediately.

 

 

Yield:

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Beef & Vegetable Shish Kabob

Beef & Vegetable Shish Kabob

kebab1 tablespoon kosher salt

2 teaspoons packed light brown sugar

1 teaspoon finely grated lemon zest (from about 1 medium lemon)

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground coriander

1/3 cup olive oil

2 tablespoons tomato paste

5 medium garlic cloves, finely chopped

1 (1-1/2- to 2-pound) sirloin steak, about 1 inch thick

8 ounces cremini mushrooms

1 pound summer squash (zucchini, yellow, or a mixture of both)

1 medium red onion

10 (12-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)

 

Place the salt, sugar, zest, cumin, paprika, pepper, and coriander in a large bowl and whisk to combine. Add the olive oil, tomato paste, and garlic and whisk to combine. Transfer 1/4 cup of the marinade to a large zip-top bag, and set the bowl with the remaining marinade aside. Trim the beef of excess fat and sinew and cut it into 1-inch cubes. Place the cubes in the bag with the marinade, seal it, and, using your hands, massage the meat to coat it with the marinade. Set it aside at room temperature to marinate for at least 30 minutes, flipping the bag halfway through. Meanwhile, heat a gas or charcoal grill to medium high (about 375°F to 425°F) and prep the vegetables. Clean the mushrooms, trim the stems, and add the mushrooms to the bowl with the remaining marinade. Cut the squash into 1-inch chunks and add them to the bowl. Peel and cut the onion into 1-inch chunks, separate the layers, and add them to the bowl. Stir to coat the vegetables with the marinade, then thread them onto 6 skewers, leaving about 1/8 inch of space between each piece; set aside. When the beef is ready, remove it from the bag and thread it onto the remaining 4 skewers, leaving about 1/4 inch of space between each piece. Place the skewers on the grill. Cover the grill and cook, turning the skewers every 2 to 3 minutes. Remove the beef skewers when all sides of the meat are lightly charred on the edges and an instant-read thermometer inserted into a piece registers 125°F to 130°F for medium rare, about 6 to 8 minutes total. Transfer the skewers to a serving platter and cover loosely with foil. Continue to turn the vegetable skewers until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 6 to 8 minutes more. Transfer the vegetable skewers to the serving platter and serve immediately.

 

 

 

 

 

Spring Roll Salad with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce

Spring Roll Salad with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce

3/4 lb. fresh shiitake mushrooms

2 T. extra virgin olive oil

2 T. shoyu

4 oz. (4 C. loosely packed) fettucine-style rice noodles

2 carrots, sliced into matchsticks (1 C.)

2 T. chopped fresh mint

2 T. chopped fresh cilantro

2 T. chopped fresh chives

Roasted Shallot Peanut Sauce (recipe follows)

Tamarind Dipping sauce (recipe follows)

1/2 C. dry-roasted peanuts, chopped, for garnish

 

Preheat the oven to 375.

Cut the stems off the shiitakes and discard them (or save them for stock). Thinly slice the caps; you should have 5 C.. Toss the shiitakes in a bowl with the olive oil and shoyu. Then spread them out on a parchment-covered baking sheet and transfer it to the oven. Roast, stirring twice, until the mushrooms are shrunken, browned, and fairly crisp, about 40 minutes. Place the mushrooms in a small bowl and set it aside. Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and let them sit until softened, 3 to 4 minutes. Drain, and rinse the noodles for at least 30 seconds under cold water to prevent sticking. Toss the noodles in a bowl with the carrots and herbs. Mound a portion of noodles on each plate, and drizzle the dipping sauce and the peanut sauce over the top. Sprinkle with the mushrooms and peanuts.

 

Roasted Shallot Peanut Sauce

 

3 medium shallots, unpeeled

1 C. unsweetened coconut milk

1/2 C. smooth peanut butter

3 T. natural sugar, preferably maple sugar or evaporated cane sugar

1/2 tsp. cayenne pepper

1 T. shoyu

2 T. plus 1 tsp. fresh lime juice

 

Preheat the oven to 375 F. Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes. Let the shallots cool slightly, and then squeeze the pulp out of the skins. Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth. The sauce will keep, covered and refrigerated for up to a week. Warm before serving. Makes 2 C..

 

Tamarind Dipping Sauce

 

2 T. natural sugar, preferably maple sugar or evaporated cane juice

6 T. water

1 T. fresh lime juice

1 T. tamarind concentrate

1 T. shoyu

1 tsp. chopped fresh cilantro

1 garlic clove, minced

1 tsp. finely slivered seeded red serrano or ThaI bird chile

 

Combine the sugar and water in a small saucepan, and warm over medium heat until the sngar dissolves. Remove the pan from the heat and mix in the lime juice, tamarind concentrate, and shoyu, stirring until smooth. Let the mixture cool slightly, and then stir in the cilantro, garlic, and chile. The sauce should be tangy and slightly sour. The sauces will keep, covered and refrigerated, for up to 5 days. Makes 1/2 C..

 

 

Yield:

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Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

6 C. (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)

1 large red bell pepper, cut into 1-inch pieces

1 1/2 T. olive oil, divided

Cooking spray

1 tsp. salt, divided

1 tsp. chopped fresh or 1/4 tsp. dried rosemary

1/4 tsp. freshly ground black pepper

2 (4-ounce) packages goat cheese

1/2 C.  dry breadcrumbs

1 pound uncooked fettuccine

1/4 tsp. crushed red pepper

2 garlic cloves, minced

Rosemary sprigs (optional)

 meatfre1e

Preheat oven to 425°. Place squash and bell pepper in a large bowl. Add 1 T. oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 tsp. salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once. Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 C. pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 tsp. oil, remaining 1/2 tsp. salt, red pepper, and garlic, tossing to coat. Place 1 1/4 C. pasta in each of 8 shallow bowls; top each serving with about 1/2 C. squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.

 

 

Yield:

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Sauvignon Blanc Poached Pears with Spicy Pepitas

Sauvignon Blanc Poached Pears with Spicy Pepitas

pears3 to 3 1/2 lbs. ripe pears, halved lengthwise and cored

1 1/2 cups granulated sugar

1 whole vanilla bean (not split)

1 cinnamon stick (about 3 in. long)

1 bottle (750 ml.) Sauvignon Blanc

1 tablespoon olive oil

1/4 cup pumpkin seeds (pepitas)

1 1/2 teaspoons packed light brown sugar

Pinch cayenne

1 3/4 cups (from a 16-oz. pkg.) mascarpone

 

Put pears in a large saucepan or wide sauté pan with the granulated sugar, vanilla bean, cinnamon stick, wine, and 1/2 cup water. Simmer gently, covered, until pears are tender when pierced with a fork, 10 to 15 minutes. Spoon out pears and set aside, loosely covered with plastic. Boil poaching liquid over medium heat until thick and reduced to about 1 cup, about 30 minutes (take care not to reduce the syrup too much). Chill until cool, at least 1 hour. Meanwhile, heat oil in a large frying pan over high heat. Add pepitas, brown sugar, and cayenne. Cook, stirring often, until seeds are toasted and brown sugar has softened, about 3 minutes. Mix 1/4 cup of the syrup with mascarpone. Arrange pears on a serving platter. Dollop mascarpone mixture on or beside pears, drizzle syrup over pears and mascarpone, and sprinkle with pepitas mixture. Make ahead: Through step 3, 1 day ahead; chill pears airtight.

 

 

Grilled Vegetable Shish Kebabs with Sherry-Peppercorn Marinade

Grilled Vegetable Shish Kebabs with Sherry-Peppercorn Marinade

2 lb. button mushrooms
1 sweet onion or red onion, cut into chunks
1 small zucchini, cut into chunks
1 small eggplant, cut into chunks
1 yellow squash, cut into chunks

1 C. dry sherry
3 cloves garlic, chopped
2 shallots, chopped
1/4 C. sherry vinegar
1 tsp. green peppercorns
1/3 C. extra virgin olive oil
1 T. chopped fresh thyme
Salt
Freshly ground black pepper

 

Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside. To prepare the marinade, combine the sherry, garlic, and shallots in a small sauté pan over high heat and reduce until about 1 T. of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes.  In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.

 

Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce

Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce

1 T. canola oil, plus additional for deep-frying

3 C. sliced onions

1/2-T. chopped fresh thyme

1/2-T. chopped fresh sage

1/2-T. chopped fresh rosemary

1 C. mirin (Japanese sweet sake)

4 toasted nori sheets

4 salmon fillets, about 4 oz. each, lightly lb.ed to 1/2-inch thick

2 C. rice flour

4 C. club soda

Wasabi Soy-Honey Dipping sauce, recipe follows

 

Heat a large skillet or wok over medium heat. Add the 1-T. of oil and swirl to coat the pan. When the oil shimmers, add the onions and sauté, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper to taste. Add the mirin and cook to evaporate the liquid about 6 minutes. Let cool. Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes. Tempura Directions: Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season to taste with the salt and pepper. With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.

 

Wasabi Soy-Honey Dipping Sauce

 

1/2-C. soy sauce

1/3-C. rice wine vinegar

1 T. wasabi powder

1/3-C. honey

1 T. toasted sesame oil

 

In a medium bowl combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

 

Yield:

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Poached Seckel Pears with Stilton Cheese and Lemon Spice Sauce

Poached Seckel Pears with Stilton Cheese and Lemon Spice Sauce

Seckel pears are tasty and small—the perfect size for holding just enough Stilton to satisfy. Buy them only if they are ripe; otherwise, use Bosc or Bartlett. For Golden Door guests, I pipe the cheese mixture into the pear with a pastry bag, but at home, I spoon it into the fruit. If you can’t find Stilton cheese, use another variety of bleu cheese.

6 Seckel pears

1 1/2 C. pear juice or apple juice

1 T. fresh lemon juice

1 clove

1 small stick cinnamon

1 tsp. arrowroot powder dissolved in 2 T. water

3 ounces grated Stilton cheese

2 ounces low-fat cream cheese

1/2 C. fresh raspberries

6 sprigs fresh mint

Peel the pears, starting 1/4 inch from the stem, leaving the top 1/4 inch unpeeled with the stem attached. Using a small melon-baller or sharp knife, carefully core the pear from the bottom, making a small hollow area for the cheese. Combine the pear juice or apple juice, lemon juice, clove and cinnamon stick in a deep ceramic saucepan with a cover. Place the pears, stem up, into the saucepan, set the pan over medium heat, cover and simmer for 8 to 10 minutes. Carefully remove the pears from the pan, reserving the poaching liquid, and let cool. Strain the poaching liquid into a small saucepan and set it over medium-high heat. Cook for 20 minutes, or until the liquid reduces in volume by one-third. To thicken the sauce, stir in the dissolved arrowroot and simmer for 1 to 2 minutes. Remove from the heat and keep warm. Combine the grated Stilton and cream cheese in a small mixing bowl; mix until the cheeses take on a creamy consistency. Spoon about 2 to 3 tsp. of the mixture into the hollow in the bottom of each pear. (Or, if you wish, transfer the cheese mousse to a pastry bag fitted with a star tip. Pipe the cheese into the hollow in the bottom of each pear.) Place a filled pear on each dessert plate. Ladle the sauce around the pear and garnish with fresh raspberries and mint sprigs.

 

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

pasta1 lb. cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta

2 T. extra-virgin olive oil

5 slices bacon, coarsely chopped

3 or 4 garlic cloves, chopped

1 small yellow onion, chopped

1/2 tsp. crushed red pepper flakes

1 bunch of Swiss chard, cleaned and coarsely chopped

1 C. chicken stock or broth

1 C. whole milk ricotta cheese

Zest and juice of 1 lemon

1 C. grated Parmigiano-Reggiano

 

Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente. While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a C., of the starchy boiling water from the cooking pasta. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes. In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 C. of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve. Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

 

 

Yield:

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Caramelized Bay Scallops with Clementines, Capers & Cauliflower Puree

Caramelized Bay Scallops with Clementines, Capers & Cauliflower Puree

scallop1 head cauliflower, trimmed and cut into florets

Salt and freshly ground pepper

6 T. unsalted butter

2 T. olive oil

3 dozen bay scallops, cleaned

Juice of 1 lemon

4 clementines, peeled and segmented

Julienned zest of 4 kumquats

3 T. capers, rinsed and drained

2 T. flat-leaf parsley

 

Bring a saucepan of salted water to a boil. Add the cauliflower and cook until tender, about 8 minutes. Drain well. Put the cauliflower into a food processor and puree until smooth. Season with salt and pepper, add 3 T. of butter and process for 10 more seconds. Keep warm. Warm the remaining butter and the olive oil in a large non-stick skillet over high heat. Season the scallops and slip them into the pan. Cook until they are golden and start to caramelize on the edges, 4 to 5 minutes. Meanwhile, mount some cauliflower puree in the center of four warm plates and equally divide the bay scallops on top.  Deglaze the pan with the lemon juice. Add the clementines, kumquat zest, capers and parsley to the pan. Season with salt and pepper and cook until heated through. Spoon the clementine-kumquat mixture over the top and serve immediately. Enjoy!

 

 

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Grilled Lemongrass Chicken

Grilled Lemongrass Chicken

lemongrass4 (850 g) Chicken Breast, lightly pounded and cubed (about ¾ inch)

4 Stalks Lemongrass, minced

2 Cloves Garlic, minced

2 (60 g) Shallots, minced

2 T. Sugar

1 T. Oyster Sauce

2 tsp. Chili Flakes

3 T. Fish Sauce

1 tsp. Sea Salt

3 T. Peanut Oil

 

20 Bamboo Skewers, soaked in the water for 1 hour or metal skewers

Peanut or Vegetable Oil

Lettuce Leaves

Mint Leaves

Asian Basil

Cucumber, shredded

Carrots, shredded

 

Vietnamese Dipping Sauce

6 Thai Chilies, chopped

6 T. Sugar

1 Clove Garlic, chopped

3 T. Lime Juice

6 – 8 T. Fish Sauce

¾ to 1 Cup of Warm Water

Some shredded carrots

 

Combine the chicken, lemongrass, garlic, shallots, sugar, oyster sauce, chili flakes, fish sauce, oil, and sea salt in a bowl. Refrigerate the chicken mixture for about 3 hours.
Light up the charcoal or prepare the gas grill for direct cooking over medium heat.
 Thread the marinated chicken pieces onto each skewer. Grill and baste with additional oil until the chicken is fully cooked. Serve warm with lettuce leaves, Asian basil, mint leaves, cucumber, carrots, and Vietnamese dipping sauce.

Avocado Ranch Dipping Sauce

Avocado Ranch Dipping Sauce

½ Avocado

¼ Cup Mayonnaise

¼ Cup Sour Cream

1 T. Buttermilk

1½ tsp. White Vinegar

1/2 tsp. Salt

1/2 tsp. Dried Parsley

1/2 tsp. Onion Powder

Dash Dill Weed

Dash Garlic Powder

Dash Ground Black Pepper

2 T. Tomato. Chopped

1 T. Onion, Chopped

 

Place the avocado in a bowl and mash with a fork until its smooth. Some small lumps are ok and add to the flavor. Add in the rest of the ingredients EXCEPT the chopped tomato and onion. Stir until everything is mixed well. Place in a small serving bowl and top with the chopped tomato and onion.

Baked Fusilli with Red Onions, Tomato & Smoked Sausage

Baked Fusilli with Red Onions, Tomato & Smoked Sausage

Salt

3-4 T. Olive Oil

6-8 oz. Wild Mushrooms, such as Shiitakes, portobelos or crimini, thinly sliced

1 lb. Smoked or Hot Italian Sausage Links cut in 1” lengths (kielbasa)

1 jumbo Red Onion, thinly sliced

2-3 cloves Garlic, minced

1 dried Red Chile Pepper, crumbled

4 C. canned Tomato Puree

1 lb. Tri-Colored Fusilli Pasta

1 C. Quark (or substitute 1 C. whole milk ricotta mixed with 1/4 C. low fat sour cream)

1/2 C. Sour Cream

1/2 Parmesan Cheese

Pepper

4 basil Leaves, julienned

 

Preheat oven to 500.  Lightly oil a shallow 3 quart oval baking dish.  Fill soup pot with water, add salt and place over medium high heat.  Meanwhile in large sauté pan heat 3 T. oil over medium heat.  Add mushrooms and cook, stirring, for one minute.  Cover and cook another 4 minutes.  Remove cover, add sausage and cook, stirring often, until sausage is heated through and lightly browned, about 5 minutes (If using uncooked Italian sausage, cook longer, until cooked through).  Add more oil if needed and stir in onion, garlic and chile.  Cook, stirring often, until onions are tender about 10 minutes.  Add tomato puree and cook until sauce is heated through and very hot.  Meanwhile cook pasta in boiling water for about 12 minutes or 4 minutes less than the package instructions suggest; pasta should still be somewhat tough.  Drain and reserve.  Add quark, sour cream and 1/4 C. parmesan to sauce.  Stir in pasta, pepper and basil.  Pour in prepared baking dish and sprinkle evenly with remaining quarter C. parmesan.  Bake for 15 minutes or until top is crusty.  Serve immediately.

 

 

Yield:

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Mario Batali’s Chickpea Fries

Mario Batali’s Chickpea Fries

chickpea fries4 cups water

3 cups Chickpea Flour

4 cups Zucchini (grated; or 2 large Zucchini)

Olive Oil for deep frying

1 Lemon (cut into wedges)

Salt to taste

 

Place the zucchini in a colander and sprinkle with salt. Set aside for 15 minutes. Put the zucchini in a towel and wring out the liquid. Grease a baking sheet and place a sheet of wax paper or parchment paper on the bottom. Bring the water to a simmer over medium heat. Gradually pour in the chickpea flour while whisking constantly. Season with salt and pepper. Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn’t boil or it will become too thick. Stir in the zucchini. Pour the mixture into the prepared pan and smooth out with a small spatula. Refrigerate until cool, about 1 hour. In a heavy bottomed pot, add olive oil to the pan for deep frying. Heat to 370 degrees F. Flip the set chickpea mixture on to a cutting boards, peel off the paper and cut into fries (approximately 3 x 1/2 inches).  Working in batches so as not to overcrowd the pan, add the fries. Cook 3 to 4 minutes, or until golden brown. Remove with a slotted utensil to a paper towel lined plate and season immediately with salt. Squeeze a few lemon halves over the fries and season with salt just before serving.

Stir-Fried Chicken with Lemongrass and Caramelized Onions

Stir-Fried Chicken with Lemongrass and Caramelized Onions

2 stalks fresh lemongrass

2-4 fresh Thai or Serrano chile peppers, coarsely chopped

4 cloves minced garlic

2 T. sake or dry sherry

2 T. fish sauce

2 tsp. cornstarch

1 T. brown sugar

1/2 tsp. fresh ground black pepper

1 lb. chicken breast, trimmed of fat

Cooking spray olive oil or oriental

2 medium yellow onions, thinly sliced

2 T. brown sugar

1/4 C. water

2 T. water

1 T. fish sauce

1 tsp. chicken soup base mixed with 1/4 C. water

Fresh coriander sprigs, for garnish

Freshly ground black pepper

 

Peel and discard the outer leaves of the lemongrass, with a sharp knife cut off and discard the upper half of the stalks at the point where the leaves branch out. Thinly slice the remaining stalks. Put lemon grass, chiles and garlic in a food processor or blender and process until smooth. Transfer mixture to bowl and stir in fish sauce, cornstarch, brown sugar and pepper. Cut each chicken breast lengthwise in half, then  across the grain into 1/4 inch – thick slices. Coat the chicken with marinade and let stand for 30 minutes at room temperature. Lightly spray a medium sized nonstick skillet or sauté pan with cooking spray and heat on medium. Add onions to pan along with sugar. Place a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender and caramelized. Stir onions to make sure they have absorbed all of glaze off bottom of pan. Add water a little at a time to pan to lift off glaze. Remove from heat and set aside

 

Yield:

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Swiss Chard Bundles With Sun Dried Tomato and Ricotta

Swiss Chard Bundles With Sun Dried Tomato and Ricotta

1 1/2 oz. sun-dried tomatoes

1/2 C. pine nuts, toasted

2 large bunches Swiss chard

1/4 C. extra-virgin olive oil, plus more for drizzling and brushing

1 large yellow onion, finely chopped

Coarse salt and freshly ground pepper

2 C. whole-milk ricotta cheese

 

Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 C. packed). Set aside. Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside. Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves.  Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 C. s). Set aside. In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool. Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine. Place a blanched leaf face down on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 C. of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.  Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

 

Yield:

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Tomato Pasta Salad with Sun-dried Tomato Dressing

Tomato Pasta Salad with Sun-dried Tomato Dressing

1/2 C. tomato juice

3 T. olive oil

1/4 C. red wine vinegar

1 1/2 tsp. cracked pepper

1 clove garlic, minced

2 T. each minced basil leaves and sun-dried tomatoes

Salt to taste.

 

Put all ingredients in a shaker bottle, and shake well. Drizzle over salad.

 

Yield:

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The Merchant of Venison Chops with Red Wine Mushroom Sauce and Bulgur Porridge

The Merchant of Venison Chops with Red Wine Mushroom Sauce and Bulgur Porridge

VenisonVenison chops:

6 (6 to 7-oz.) venison chops

1 T. juniper berries

1 T. coriander seeds

3 star anise

1 tsp. salt

1/4 tsp. black peppercorns

1 T. olive oil

Sauce:

2 shallots, minced

2 C. white mushrooms, cleaned, trimmed and sliced

1 (750-ml) bottle dry red wine

Salt and freshly ground black pepper

 

Bulgur Porridge:

1 C. bulgur (because it is pre-steamed, it can be soaked in boiling water to make it meal-ready)

1/2 tsp. salt

 

Rinse venison chops and pat dry with paper towels. In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder. Rub all sides of the chops with the spice mixture. Heat the olive oil over medium-high heat in a large sauté pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat. Remove chops to a utility platter.  In the same pan, over medium-high heat, sauté the shallots until translucent. Add the mushrooms and cook until they give up their juices. Add the wine and let cook for about 5 minutes. Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes. Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds.  While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid. Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready. Put bulgur and salt in a mixing bowl. Add 2 1/2 C. boiling water, cover and let stand for 30 minutes.  To serve, place some bulgur porridge in the middle of each serving plate. Top with a venison chop and spoon mushrooms and sauce over and around.

 

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Really, Really, Ridiculously Good-tasting Chickpea Burgers

Really, Really, Ridiculously Good-tasting Chickpea Burgers

14oz. canned chickpeas, rinsed and drained

1 large garlic clove, finely chopped (originally recipe calls for 1 full clove)

Small handful of chopped parsley

1 tsp. Middle Eastern spice mix (or, 1 tsp. each of ground coriander, cinnamon and ground cumin)

1 tsp. paprika

2 T. wholemeal flour, plus extra

1 egg

2 T. uncooked rolled oats (add more if the mixture is too wet)

2T. cooked couscous (not essential; it was leftover from last night’s dinner)

Large handful of cooked roast pumpkin (again, leftover from last night)

1/2 a small red onion, chopped

Olive oil for frying

 

Put all ingredients into a food processor and whiz until smooth. The mixture definitely shouldn’t be dough-like, but it shouldn’t be too wet that it falls apart easily. Put some of the extra flour onto a plate and use an ice cream to scoop (even easier if you have a scoop that flicks out the balls) to make the patties. Flour your hands and dip the balls into the flour and shape them into rounds and flatten. Fry over medium-high heat for about 3-4 minutes each side or until golden. When done, drain on a paper towel.

 

 

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Pita Pizza Wedges with Mozzarella, Tomatoes and Arugula

Pita Pizza Wedges with Mozzarella, Tomatoes and Arugula

4 Plum Tomatoes, finely diced over a bowl to save juices

1 small Red Onion, finely minced

1 T. EVOO

Salt and Pepper

4 7” Pitas

2 C. shredded Mozzarella Cheese

½ C. fresh Arugula, chopped

 

Preheat oven to 350. Add onions, oil, salt and pepper to taste to the tomatoes; toss and rest for 15 minutes.  Using a sharp knife, split pitas all around perimeter to make 2 circles.  Place on baking sheet and top each with a spoonful of cheese.  Bake until pitas begin to brown and crisp and cheese is melted, about 8 to 10 minutes.  Remove from oven and allow to cool a bit.  Top each with a little tomato mixture and sprinkle with arugula; serve warm.

 

from The Diabetes Menu Cookbook

 

Yield: 8 servings

Calories: 169

Fat: 7g

Fiber: 2g

 

Brandied Tarragon Cream Chicken (Chicken a la Vallee d’Auge), Camembert Rice with Warm Endive and Apples

Brandied Tarragon Cream Chicken (Chicken a la Vallee d’Auge), Camembert Rice with Warm Endive and Apples

3 T. butter, divided

1 1/2 C. rice

3 C. chicken stock

4 oz. Camembert cheese, cut into small pieces

4 T. extra-virgin olive oil, divided

4 pieces boneless, skinless chicken breast

Salt and freshly ground pepper

1/2 C. all-purpose flour

2 large shallots, thinly sliced

1/4 C. calvados or applejack brandy

6 large white mushrooms, thinly sliced

1/4 C. dry white wine

1/2 C. heavy cream

2 T. chopped fresh tarragon leaves

3 endive

2 Golden Delicious apples

2 T. white wine vinegar

1 tsp. sugar

3 T. chopped chives

 Brandied

In a medium sauce pot over medium heat melt 1 T. butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.  While the rice cooks, heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 T. butter. Sauté the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes. Heat 2 T. extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and sauté 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives.  Serve the chicken alongside rice and endive and apples.

 

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Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

2 heads of fennel

1/2 a lemon and 1/2 a preserved lemon, fairly finely chopped

1tbsp olive oil

1oz unsalted butter

2 globe artichokes

2 bay leaves

2 cloves of garlic, chopped

3tsp sage, chopped

1 small pinch of saffron

4 good-quality, properly ripe tomatoes, preferably plum

2fl oz chicken stock

 

Heat the oven to 350F. Trim the fibrous outer layer from the fennel bulbs and cut into quarters. Reserve the fennel fronds to scatter over the finished dish. Squeeze over a little of the lemon juice. In a heavy-based saucepan add the olive oil and butter. Place over a medium flame and, once the butter begins to melt, add the fennel, season with a little salt and cook gently for 10 minutes or so. Meanwhile, trim the artichoke. This is not as hard as it seems, but it is imperative that your knife is very sharp. Lay it on its side and bring your knife down about a third of the way down the artichoke and simply cut all the way through. Throw away the top and trim all the way around the base until you come to the choke. All that is left to do now is to cut the choke in half and, with a small knife, trim out the spiky, fibrous inner core. Now, quickly rub the artichoke with the half lemon before adding it to the fennel along with the bay leaves, garlic and sage. Add the saffron and stir to combine. Roughly chop the (omega) tomatoes and add to the pan, along with the preserved lemon, followed by the stock. Cover and place in the oven for 40 minutes or until the fennel is very tender. Check for seasoning and pour into the bowl, then serve with basil oil and some grated Parmesan.

 

 

Yield:

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