Almond Fruit Tart - Dr. Weil's Healthy Kitchen
I really have got to try this!
Sunday, February 6, 2011
Saturday, January 22, 2011
Sweett & Sour Tofu
THURSDAY
Sweet & Sour Tofu
http://www.eatingwell.com/recipes/sweet_sour_tofu.html
From EatingWell: October/November 2005, EatingWell for a Healthy Heart Cookbook (2008), EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)
This Chinese-restaurant standard is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat.
4 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 40 minutes
Ingredients
1 20-ounce can pineapple chunks or tidbits, packed in juice
3 tablespoons rice-wine vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and cut into 1/2-inch cubes
2 teaspoons cornstarch
2 tablespoons canola oil, divided
2 tablespoons minced garlic
1 tablespoon minced ginger
1 large red bell pepper, cut into 1/2-by-2-inch strips
1 large green bell pepper, cut into 1/2-by-2-inch strips
Preparation
Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
Nutrition
Per serving : 255 Calories; 12 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 10 g Protein; 4 g Fiber; 368 mg Sodium; 537 mg Potassium
2 Carbohydrate Serving
Sweet & Sour Tofu
http://www.eatingwell.com/recipes/sweet_sour_tofu.html
From EatingWell: October/November 2005, EatingWell for a Healthy Heart Cookbook (2008), EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)
This Chinese-restaurant standard is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat.
4 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 40 minutes
Ingredients
1 20-ounce can pineapple chunks or tidbits, packed in juice
3 tablespoons rice-wine vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and cut into 1/2-inch cubes
2 teaspoons cornstarch
2 tablespoons canola oil, divided
2 tablespoons minced garlic
1 tablespoon minced ginger
1 large red bell pepper, cut into 1/2-by-2-inch strips
1 large green bell pepper, cut into 1/2-by-2-inch strips
Preparation
Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
Nutrition
Per serving : 255 Calories; 12 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 10 g Protein; 4 g Fiber; 368 mg Sodium; 537 mg Potassium
2 Carbohydrate Serving
Creole Pork Chops
WEDNESDAY
Creole Pork Chops
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4
"A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours."
Ingredients:
4 (1 inch thick) pork chops
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
Creole Pork Chops
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4
"A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours."
Ingredients:
4 (1 inch thick) pork chops
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
1 onion, chopped
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt
Directions:
1. Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender
Serve with sauteed green beans and rice
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt
Directions:
1. Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender
Serve with sauteed green beans and rice
I'm going to modify this somewhat. I'll fry up the pork chops the night before after coming home from the gym. Put them in the fridge and then the next morning I'll put everything together in the crockpot.
Escalloped Chicken & Noodles with green beans
SUNDAY
Slow Cooker Escalloped Chicken
"Stuffing from scratch--just some herbs, bread crumbs chopped celery and onion, bread crumbs--slow cooks with boiled chicken and a creamy mushroom sauce in this tried and true family dinner."
INGREDIENTS:
4 skinless, boneless chicken breast halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.
Serve with pasta and steamed green beans
Slow Cooker Escalloped Chicken
"Stuffing from scratch--just some herbs, bread crumbs chopped celery and onion, bread crumbs--slow cooks with boiled chicken and a creamy mushroom sauce in this tried and true family dinner."
INGREDIENTS:
4 skinless, boneless chicken breast halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.
Serve with pasta and steamed green beans
Friday, January 14, 2011
Pinto Beans and Ham Hocks with sauteed kale
SATURDAY
Pinto Beans And Ham Hocks
A basic southern-style pinto bean recipe, cooked in the slow cooker.
Ingredients:
2 cups dried pinto beans, soaked overnight
2 smoked ham hocks
1 bay leaf
water
Preparation:
Place beans and ham hocks in Crock Pot with bay leaf. Cover with water. Cook 6 to 8 hours on high. No need to season because ham hocks give dish flavor.
Serve with rice
Pinto Beans And Ham Hocks
A basic southern-style pinto bean recipe, cooked in the slow cooker.
Ingredients:
2 cups dried pinto beans, soaked overnight
2 smoked ham hocks
1 bay leaf
water
Preparation:
Place beans and ham hocks in Crock Pot with bay leaf. Cover with water. Cook 6 to 8 hours on high. No need to season because ham hocks give dish flavor.
Serve with rice
We're going to have sauteed kale. Kale is such a great super food!!! We love it just sauteed with a bit of olive oil, a sliced of chopped up bacon. Just let the kale wilt and serve hot!
Quinoa & Black Bean Salad
FRIDAY
Quinoa and Black Bean Salad
Gourmet | July 1994
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Quinoa and Black Bean Salad
Gourmet | July 1994
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Crockpot Chicken Cordon Bleu
THURSDAY
Crockpot chicken cordon bleu
Crockpot stuffed chicken recipe with Swiss cheese and ham.
Ingredients:
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
Preparation:
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
Crockpot chicken cordon bleu
Crockpot stuffed chicken recipe with Swiss cheese and ham.
Ingredients:
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
Preparation:
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
Grilled Maple Soy Salmon
TUESDAY
Grilled Maple-soy Salmon
This is a recipe that was originally printed in the Clean Eating magazine. We always love this recipe so we're using it again.
23 Minutes to Prepare and Cook
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Directions
Place salmon in a large, shallow glass continer. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skini.), using entire amount. Let sit for 15 minutes.
Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
This is a recipe that was originally printed in the Clean Eating magazine. We always love this recipe so we're using it again.
23 Minutes to Prepare and Cook
Ingredients
4 salmon fillets or steaks (about 4 oz. each)
1 Tbsp pure maple syrup
1 Tbsp soy sauce
Directions
Place salmon in a large, shallow glass continer. In a small bowl, stir together maple syrup and soy sauce, and brush on both sides of salmon (or on skinless side only, if salmon has skini.), using entire amount. Let sit for 15 minutes.
Place salmon directly on grate over medium-high heat for 3 to 4 minutes. Flip with tongs or a spatula and grill for 2 to 3 more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.
Number of Servings: 4
Serve with couscous with toasted pine nuts
Crock Pot Barbecued Shrimp with bread
MONDAY
Crockpot Barbecued Shrimp
I got this recipe from A Year of Slow Cooking and it appears she got her idea for this from The Pioneer Woman
INGEDIENTS
-2 pounds fresh raw shell-on shrimp (ask the fish guy for shrimp in the 21-25 per pound size range)
--1 stick of butter (it's a lot, but it was supposed to be 2!)
--1/4 cup olive oil
--1/4 cup gluten free Worcestershire sauce
--1-2 T Tabasco sauce (I used 1 1/2)
--1 tsp ground black pepper
--1 tsp kosher salt
--3 lemons, juiced
--1 T chopped fresh basil
The Directions.
You'll need a 5 to 6 quart crockpot for this meal.
Rinse the shrimp, but don't soak them too much. Dump them into the crockpot.
Add the stick of butter, olive oil, and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that's okay.
Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. I turned ours off at exactly 2 hours.
Serve with bread to sop up the juice.
Crockpot Barbecued Shrimp
I got this recipe from A Year of Slow Cooking and it appears she got her idea for this from The Pioneer Woman
INGEDIENTS
-2 pounds fresh raw shell-on shrimp (ask the fish guy for shrimp in the 21-25 per pound size range)
--1 stick of butter (it's a lot, but it was supposed to be 2!)
--1/4 cup olive oil
--1/4 cup gluten free Worcestershire sauce
--1-2 T Tabasco sauce (I used 1 1/2)
--1 tsp ground black pepper
--1 tsp kosher salt
--3 lemons, juiced
--1 T chopped fresh basil
The Directions.
You'll need a 5 to 6 quart crockpot for this meal.
Rinse the shrimp, but don't soak them too much. Dump them into the crockpot.
Add the stick of butter, olive oil, and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that's okay.
Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. I turned ours off at exactly 2 hours.
Serve with bread to sop up the juice.
Saturday, December 25, 2010
Grilled Steak with steak frites and roasted okra
FRIDAY
Roasted Okra
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 3
INGREDIENTS:
18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste
DIRECTIONS:
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
Grilled Steak; steak frites and roasted okra
Steak frites are more or less shoe string fries served with steak. Super easy1
Roasted Okra
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 3
INGREDIENTS:
18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste
DIRECTIONS:
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
Crock Pot Scalloped Potatoes and Ham
THURSDAY
Crock Pot Scalloped Potatoes and Ham
By jenjill on February 10, 2004
Servings:6-8
Ingredients:
1 -2 cup cooked ham, cubed
8 -10 medium potatoes, peeled and thinly sliced
2 onions, thinly sliced
1 cup cheddar cheese, shredded
10 ounces cream of mushroom soup
Directions:Prep Time: 10 minsTotal Time: 6 1/4 hrs
1.Layer half of the ham, potatoes, onions and cheese in crock pot.
2.Repeat layers.
3.Spread undiluted soup over the top.
4.Cover and cook on low 6 to 8 hours.
5.Adjust amounts to fit the size of your crock pot.
Crock Pot Scalloped Potatoes and Ham
By jenjill on February 10, 2004
Servings:6-8
Ingredients:
1 -2 cup cooked ham, cubed
8 -10 medium potatoes, peeled and thinly sliced
2 onions, thinly sliced
1 cup cheddar cheese, shredded
10 ounces cream of mushroom soup
Directions:Prep Time: 10 minsTotal Time: 6 1/4 hrs
1.Layer half of the ham, potatoes, onions and cheese in crock pot.
2.Repeat layers.
3.Spread undiluted soup over the top.
4.Cover and cook on low 6 to 8 hours.
5.Adjust amounts to fit the size of your crock pot.
15-minute Black Bean Salad
WEDNESDAY
15-Minute Black Bean Salad
Try this salad recipe that only gets better with time. It is a great one to keep on hand in your refrigerator for a ready-made healthy meal or snack. Beans are great for adding dietary fiber to your Healthiest Way of Eating. One serving of this Black Bean Salad provides 33% of the daily value for this important nutrient. Enjoy!
Prep and Cook Time: 15 minutes
Ingredients:
½ cup minced onion
2 medium cloves garlic, pressed
2 cup black beans or 1 15 oz can (without BPA), drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
½ cup diced red bell pepper
2 TBS pumpkin seeds, coarsely chopped
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste
Directions:
Mince onions and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
Serves 4
15-Minute Black Bean Salad
Try this salad recipe that only gets better with time. It is a great one to keep on hand in your refrigerator for a ready-made healthy meal or snack. Beans are great for adding dietary fiber to your Healthiest Way of Eating. One serving of this Black Bean Salad provides 33% of the daily value for this important nutrient. Enjoy!
Prep and Cook Time: 15 minutes
Ingredients:
½ cup minced onion
2 medium cloves garlic, pressed
2 cup black beans or 1 15 oz can (without BPA), drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
½ cup diced red bell pepper
2 TBS pumpkin seeds, coarsely chopped
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste
Directions:
Mince onions and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
Serves 4
Ham & Pineapple melts
TUESDAY
Ham and Pineapple Melts(makes 2 servings)
Recipe can be found at Closet Cooking
Ingredients:
2 whole wheat english muffins (cut in half and lightly toasted)
4 teaspoons honey dijon mustard
4 slices ham
4 slices pineapple
4 slices cheddar cheese
4 small splashes Worcestershire sauce
Directions:
1. Spread the mustard on the english muffin and top with the ham, pineapple, cheese and top with a small splash of Worcestershire sauce.
2. Broil until the cheese is melted and golden brown, about 2-4 minutes.
We're going to have this with homefries and corn on the cob
Grilled Steak Salad
MONDAY
Grilled Steak SaladYunhee Kim By: Every Day with Rachael Ray Staff
Recipe can be found at Every Day with Rachel Ray website
INGREDIENTS:
1 flank steak (1 to 1-1/2 pounds)
4 tablespoons extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper
3 tablespoons Worcestershire sauce
2 garlic cloves, finely chopped
2 teaspoons Dijon mustard
2 Kirby cucumbers, sliced into thin half-moons
1 yellow bell pepper, sliced into thin strips
One 10-ounce box frozen corn kernels, thawed
Chopped mint leaves
8 ounces mixed salad greens
Spice it up!
Add seeded, chopped jalapeño to taste.DIRECTIONS:
Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.
In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.
In a large bowl, combine the cucumber, bell pepper and corn.
When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.
Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables.
Add seeded, chopped jalapeño to taste.DIRECTIONS:
Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.
In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.
In a large bowl, combine the cucumber, bell pepper and corn.
When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.
Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables.
Serve with fresh bread
Saturday, December 11, 2010
Red Beans and rice
TUESDAY
Big Easy Red Beans and Rice
Recipe can be found at CDKitchen http://www.cdkitchen.com
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: > 5 hrs
Ingredients:
1 pound red kidney beans
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 pork hambone
Salt to taste
Cayenne to taste
Black pepper to taste
Water
1 pound smoked sausage cut in � inch pieces
Cooked rice
Directions:
Rinse beans; place into crockpot along with onions, bell pepper, garlic, hambone, and bay leaf. Pour enough water in the crock-pot so water is 2 to 3 inches above the beans. Cook on LOW for 8-10 hours.
Smash 1/3 of the beans to thicken, remove bay leaf, add smoked sausage, and cook for additional 30-60 minutes. Season to taste with salt and pepper.
Serve hot over cooked rice.
Big Easy Red Beans and Rice
Recipe can be found at CDKitchen http://www.cdkitchen.com
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: > 5 hrs
Ingredients:
1 pound red kidney beans
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 pork hambone
Salt to taste
Cayenne to taste
Black pepper to taste
Water
1 pound smoked sausage cut in � inch pieces
Cooked rice
Directions:
Rinse beans; place into crockpot along with onions, bell pepper, garlic, hambone, and bay leaf. Pour enough water in the crock-pot so water is 2 to 3 inches above the beans. Cook on LOW for 8-10 hours.
Smash 1/3 of the beans to thicken, remove bay leaf, add smoked sausage, and cook for additional 30-60 minutes. Season to taste with salt and pepper.
Serve hot over cooked rice.
Saturday, December 4, 2010
Stir Fry Beef and Peppers
THURSDAY
2tbsp sesame oil
2 large red or green bell peppers
1 celery stalks, thinly sliced
2 large cloves garlic, minced
2 tbsp sake
1/2 lb. fresh mushrooms
STIR FRY BEEF AND PEPPERS
INGREDIENTS
1 lb. steaks, 3/4" thick
1 large sweet onions, thinly sliced2tbsp sesame oil
2 large red or green bell peppers
1 celery stalks, thinly sliced
2 large cloves garlic, minced
2 tbsp sake
1/2 lb. fresh mushrooms
1/2 cup water or beef broth
1 tbsp oyster sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tablespoon soy sauce
1 tablespoon soy sauce
1 tbsp cornstarch
salt, pepper, seasonings (optional)
Using a sharp slicing knife, slice the steaks as thinly as possible into strips, cutting across to make thin strips about 3/4" in width. Trim away and discard fat and sinew. Tough cuts of meat may also be used for this recipe; just simmer the sliced beef a bit longer before adding in the remaining ingredients. Alternatively, purchase pre-sliced stir-fry beef or have your butcher cut it for you (but this convenience will come at a premium - be your own butcher for the most economy!)
Sauté steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often. Add cored and diced peppers and sliced celery.
Add garlic after meat has browned. Add a few tablespoons of sake to deglaze the bottom of the pan. Sprinkle cornstarch over meat and stir. As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency. Stir in soy sauce.
Note: Be sure to taste what you're cooking! Adjust seasonings, adding beef soup base or bouillon, garlic powder, salt, pepper, and hot pepper, optionally, if more flavor is desired.
Cover and simmer over low heat until meat is tender (about 20-30 minutes); stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).
Serve over steamed rice.
salt, pepper, seasonings (optional)
Using a sharp slicing knife, slice the steaks as thinly as possible into strips, cutting across to make thin strips about 3/4" in width. Trim away and discard fat and sinew. Tough cuts of meat may also be used for this recipe; just simmer the sliced beef a bit longer before adding in the remaining ingredients. Alternatively, purchase pre-sliced stir-fry beef or have your butcher cut it for you (but this convenience will come at a premium - be your own butcher for the most economy!)
Sauté steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often. Add cored and diced peppers and sliced celery.
Add garlic after meat has browned. Add a few tablespoons of sake to deglaze the bottom of the pan. Sprinkle cornstarch over meat and stir. As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency. Stir in soy sauce.
Note: Be sure to taste what you're cooking! Adjust seasonings, adding beef soup base or bouillon, garlic powder, salt, pepper, and hot pepper, optionally, if more flavor is desired.
Cover and simmer over low heat until meat is tender (about 20-30 minutes); stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).
Serve over steamed rice.
Bell Peppers and Pasta
TUESDAY
Cook Time: 10 Minutes
Ready In: 22 Minutes
Servings: 4
INGREDIENTS:
2 1/4 cups uncooked penne or medium tube pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese
DIRECTIONS:
1. Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.
Bell Peppers and Pasta
Recipe can be found at AllRecipes.com
Prep Time: 12 MinutesCook Time: 10 Minutes
Ready In: 22 Minutes
Servings: 4
INGREDIENTS:
2 1/4 cups uncooked penne or medium tube pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese
DIRECTIONS:
1. Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.
Arugula Salad with beets and goat cheese
MONDAY
Salad Ingredients:
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped
Arugula Salad with Beets and Goat Cheese
Recipe can be found at Simply Recipes.com
INGREDIENTSSalad Ingredients:
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped
Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper
METHOD
The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.
The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper
METHOD
The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.
The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.
CrockPot Chicken and Shrimp
SUNDAY
2 pounds chicken, white or dark, skin removed, cut in chunks
non-stick cooking spray or a teaspoon or 2 of vegetable oil
3/4 cup chopped onion
2 cloves garlic, minced
1/4 cup parsley, minced
1/2 cup white wine
12 ounces tomato sauce (1 1/2 cups)
1 tsp. dried leaf basil
1 pound uncooked shrimp, peeled and deveined
Cut chicken into cubes or strips. Lightly brown in frying pan with 2 tsp of oil. Place chicken in crockpot. Sautee onion, garlic and parsley in pan for about 1 minute. Stir remaining ingredients, except shrimp, into frying pan then pour over chicken. Cook on LOW 4-5 hours. Add shrimp and cook an additional 1.5 hours on LOW. Be sure shrimp is cooked through before turning off crock pot. Serve with pasta, rice or cous cous.
Crock Pot Chicken and Shrimp
Recipe can be found at CrockPot Chicken & Shrimp2 pounds chicken, white or dark, skin removed, cut in chunks
non-stick cooking spray or a teaspoon or 2 of vegetable oil
3/4 cup chopped onion
2 cloves garlic, minced
1/4 cup parsley, minced
1/2 cup white wine
12 ounces tomato sauce (1 1/2 cups)
1 tsp. dried leaf basil
1 pound uncooked shrimp, peeled and deveined
Cut chicken into cubes or strips. Lightly brown in frying pan with 2 tsp of oil. Place chicken in crockpot. Sautee onion, garlic and parsley in pan for about 1 minute. Stir remaining ingredients, except shrimp, into frying pan then pour over chicken. Cook on LOW 4-5 hours. Add shrimp and cook an additional 1.5 hours on LOW. Be sure shrimp is cooked through before turning off crock pot. Serve with pasta, rice or cous cous.
Serve with green beans
Basil and Prosciutto Wrapped Halibut
SATURDAY
Cook Time: 11 Minutes
Ready In: 16 Minutes
Servings: 2
"Halibut fillets are wrapped in basil and prosciutto, pan-seared and finished in a hot oven for this fast and flavorful fish recipe."
INGREDIENTS:
6 leaves basil
2 slices prosciutto
2 (4 ounce) fillets halibut
1/2 teaspoon adobo seasoning
1 tablespoon olive oil
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.
3. Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.
4. Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes.
Basil and Prosciutto-Wrapped Halibut
Recipe from AllRecipes.com
Prep Time: 5 MinutesCook Time: 11 Minutes
Ready In: 16 Minutes
Servings: 2
"Halibut fillets are wrapped in basil and prosciutto, pan-seared and finished in a hot oven for this fast and flavorful fish recipe."
INGREDIENTS:
6 leaves basil
2 slices prosciutto
2 (4 ounce) fillets halibut
1/2 teaspoon adobo seasoning
1 tablespoon olive oil
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.
3. Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.
4. Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes.
Serve with steamed rice and asparagus
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