Steph's Recipe Box

Curried Lentils With Sweet Potatoes and Swiss Chard

2010-11-13T22:18:00.002-03:00

Published in the NYT: November 14, 2007

Time: 1 hour

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeño. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Honey Roasted Pork Loin

2010-11-03T19:32:00.000-03:00

Honey Roasted Pork Loin

Seasoned pork loin with honey and orange sauce baked until pork is cooked through and tender.

Ingredients -

1 (3 pounds) Boneless Pork Loin
Salt and Pepper, to taste
1/4 cup Honey
2 tablespoons Orange Juice
2 tablespoons Olive Oil
1/2 teaspoon Thyme
1/2 cup Chicken Broth

Preparation:

1. Preheat oven to 375 F.

2. Season pork roast with salt and pepper.

3. Add honey, orange juice, olive oil and thyme to small bowl.

4. Stir to combine.

5. Add pork loin to roasting pan.

6. Pour sauce over pork.

7. Add chicken broth to roasting pan.

8. Basting frequently, bake 60 minutes, or until internal temperature reaches 155-160 F.

9. Remove juices from roasting pan to saucepan.

10. Bring to a boil over medium high heat. Reduce sauces slightly.

11. Serve over the sliced pork.

Pork Loin With Apples and Prunes

2010-10-06T18:13:00.002-03:00

Servings: 4-6
Difficulty: Moderate
Cook Time: 30-60 min
This impressive pork roast is a great dish for the fall, when apples are in season at your local farmer's market and you can purchase fresh apple cider. Cozy up to a nice bottle of wine and you're there.

Ingredients
1/2 cup dried prunes
1 1/4 cups fresh apple cider
One 2 1/2-pound boneless pork loin
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 small onions, cut into 1/2-inch-wide wedges
2 Pink Lady or Honeycrisp apples, peeled, cored, and cut into 1/2-inch-wide wedges
2 cloves garlic, sliced
1/4 cup chicken stock or canned, low-sodium chicken broth
4 fresh thyme sprigs
2 tablespoons cider vinegar
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces

Cooking Directions
Preheat the oven to 325°F. Place the prunes in a small bowl, add 1/4 cup of the apple cider, and set aside to soak while you proceed with the recipe.

Season the pork loin with 1 1/2 teaspoons of the salt and 3/4 teaspoon of the black pepper. Heat the oil in a large Dutch oven over high heat. When it is hot, add the pork loin and cook until browned on all sides, 8 minutes. Remove the pork from the pan and transfer it to a baking sheet or platter.

Reduce the heat to medium and add the onions, apples, and garlic to the Dutch oven. Cook, stirring occasionally, until caramelized, about 3 minutes. Add the soaked prunes (with any remaining juices) and cook, stirring occasionally, for 3 minutes. Add the remaining 1 cup apple cider and the chicken stock, and bring to a boil.

Return the pork loin to the pot, add the thyme sprigs, and bring to a simmer. Cover, and transfer the pot to the oven. Cook, undisturbed, until the pork registers 145°F on an instant-read thermometer, about 30 minutes.

Remove the pot from the oven and transfer the pork to a platter. Tent it with aluminum foil to keep warm.

Place the Dutch oven over medium-high heat and bring the onion-apple mixture to a boil. Cook until slightly reduced, about 3 minutes. Remove and discard the thyme sprigs. Add the vinegar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, and stir to combine. While stirring, add the butter, little by little, until it is completely incorporated. Do not allow the sauce to boil or it will separate. Remove from the heat.

To serve, spoon some of the sauce onto a serving platter. Slice the pork into thin slices, and arrange them over the sauce. Spoon more sauce over the pork slices, and serve immediately.

Recipe courtesy "Emeril 20-40-60: Fresh Food Fast" by Emeril Lagasse, Harper Studio Publishers, 2009, copyright MSLO, Inc., all rights reserved

Beef Daube Provençal

2010-10-02T13:33:00.003-03:00

This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal.

Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

Ingredients
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preparation
Preheat oven to 300°.

Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Nutritional Information
Calories:367 (31% from fat)
Fat:12.8g (sat 4.3g,mono 5.8g,poly 0.9g)
Protein:29.1g
Carbohydrate:33.4g
Fiber:3.9g
Cholesterol:105mg
Iron:4.3mg
Sodium:776mg
Calcium:76mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=780341

Vegetable and Chickpea Curry

2010-10-02T13:30:00.002-03:00

Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.

Yield: 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 lemon wedge)

Ingredients
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges
Preparation
Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Nutritional Information
Calories:276 (23% from fat)
Fat:7.2g (sat 1.9g,mono 2.3g,poly 1.3g)
Protein:10.9g
Carbohydrate:44.7g
Fiber:10.6g
Cholesterol:0.0mg
Iron:4.3mg
Sodium:623mg
Calcium:107mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701091

Chicken Tagine

2010-10-01T10:58:00.003-03:00

A tagine is a Moroccan dish named after the cooking vessel it is prepared in. These braised stews contain meat, poultry, or fish; vegetables; and a combination of spices. Serve with a traditional Moroccan beverage: hot minted tea.

Prep: 4 minutes; Cook: 13 minutes

Prep Time: 4 minutes
Cook Time: 13 minutes
Yield: 4 servings (serving size: 2 chicken thighs, 2/3 cup vegetables, and about 3/4 cup couscous)

Ingredients
8 (3-ounce) skinless, boneless chicken thighs
1 1/2 teaspoons salt-free Moroccan spice blend (such as The Spice Hunter)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
3/4 cup uncooked couscous
Plain fat-free yogurt (optional)
Chopped fresh mint (optional)
Preparation
1. Sprinkle both sides of chicken evenly with spice blend, salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 to 3 minutes on each side or until browned. Add chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until chicken is done.

2. While chicken simmers, cook couscous according to package directions, omitting salt and fat. Serve chicken thighs and vegetable mixture over couscous. Top with yogurt and mint, if desired.

Nutritional Information
Calories:510 (30% from fat)
Fat:17g (sat 4g,mono 6.8g,poly 3.7g)
Protein:40g
Carbohydrate:48.7g
Fiber:5.8g
Cholesterol:112mg
Iron:4.4mg
Sodium:884mg
Calcium:63mg

Moroccan Spice:

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Read More http://www.epicurious.com/recipes/food/views/Moroccan-Spice-Blend-109356#ixzz117Mq7rpJ

http://www.cookinglight.com/food/quick-healthy/healthy-5-ingredient-chicken-recipes-00400000053257/page18.html

Rosemary-Fig Chicken with Port

2010-10-01T10:56:00.001-03:00

This company-worthy dish received top reviews in our Test Kitchens because it's quick, easy, and simply unbeat-able in terms of taste. Use garlic powder instead of fresh garlic; it won't burn when you sear the chicken.

Prep: 4 minutes; Cook: 15 minutes

Prep Time: 4 minutes
Cook Time: 15 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)

Ingredients
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Butter-flavored cooking spray
2/3 cup fig preserves
1 tablespoon minced fresh rosemary
6 tablespoons port or other sweet red wine
Preparation
1. Sprinkle first 3 ingredients evenly over chicken. Coat chicken with cooking spray.

2. Heat a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Combine fig preserves, rosemary, and wine in a bowl; add to chicken, stirring gently. Cover, reduce heat to medium, and cook 6 minutes or until chicken is done. Uncover and cook 1 minute over medium-high heat or until sauce is slightly thick. Serve sauce over chicken.

Nutritional Information
Calories:329 (7% from fat)
Fat:2g (sat 0.6g,mono 0.5g,poly 0.5g)
Protein:39.4g
Carbohydrate:31.4g
Fiber:0.2g
Cholesterol:99mg
Iron:1.3mg
Sodium:403mg
Calcium:23mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1896134

Balsamic Chicken with Roasted Tomatoes

2010-10-01T10:54:00.002-03:00

The juices escaping from the roasting tomatoes combine with the honey and olive oil to make a syrupy glaze to coat the tomatoes and the chicken.

Prep: 5 minutes; Cook: 12 minutes

Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomatoes)

Ingredients
1 pint grape tomatoes
1 tablespoon honey
1 1/2 teaspoons olive oil
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
Cooking spray
Balsamic vinaigrette salad spritzer (such as Wish-Bone)
Preparation
1. Preheat oven to 450°.

2. Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan. Bake at 450° for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once. Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.

4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 to 4 minutes on each side. Place chicken on individual plates; coat each breast half with 2 to 3 sprays of balsamic spritzer. Spoon tomatoes evenly over chicken.

Nutritional Information
Calories:238 (16% from fat)
Fat:4g (sat 0.8g,mono 1.8g,poly 0.8g)
Protein:40g
Carbohydrate:7.7g
Fiber:1g
Cholesterol:99mg
Iron:1.5mg
Sodium:431mg
Calcium:28mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1896105

Cumin-Spiced Chicken with Chunky Tomato Sauce

2010-10-01T10:53:00.001-03:00

Bright green cilantro tops this cumin-spiced chicken with an extra dimension of flavor. Round out the meal with Chili-Lime Corn on the Cob.

Prep: 2 minutes; Cook: 15 minutes

Prep Time: 2 minutes
Cook Time: 15 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomato sauce)

Ingredients
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon ground cumin, divided
1/4 teaspoon salt
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
3/4 cup (3 ounces) preshredded reduced-fat Mexican blend cheese
2 tablespoons chopped fresh cilantro
Preparation
1. Preheat broiler.

2. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle both sides of chicken evenly with 1/2 teaspoon cumin and salt; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Add 1/4 teaspoon cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon tomato mixture evenly over chicken. Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with cilantro.

Nutritional Information
Calories:253 (20% from fat)
Fat:6g (sat 2.9g,mono 0.5g,poly 0.5g)
Protein:45.9g
Carbohydrate:2.7g
Fiber:0.9g
Cholesterol:106mg
Iron:1.6mg
Sodium:693mg
Calcium:188mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1896097

Chicken-Tortilla Pie

2010-10-01T10:47:00.001-03:00

The fresh salsa called for here has a natural low-sodium advantage over bottled commercial salsa. A rotisserie chicken with the skin removed can be used for the shredded chicken breast, but keep in mind that this will increase the amount of sodium in the dish.

Prep: 13 minutes; Cook: 10 minutes

Prep Time: 18 minutes
Cook Time: 10 minutes
Yield: 4 servings (serving size: 1 wedge)

Ingredients
2 cups shredded cooked chicken breast
1/4 cup Fresh Salsa
1 cup spicy black bean dip (such as Guiltless Gourmet)
4 (8-inch) multigrain flour tortillas (such as Tumaro's)
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
Cooking spray
Preparation
1. Preheat oven to 450°.

2. Combine chicken and salsa in a medium bowl.

3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.

Nutritional Information
Calories:380 (26% from fat)
Fat:11g (sat 4.3g,mono 4.4g,poly 1.4g)
Protein:39.9g
Carbohydrate:28.7g
Fiber:12.2g
Cholesterol:80mg
Iron:0.8mg
Sodium:660mg
Calcium:215mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1896093

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

2010-05-25T13:21:00.001-03:00

Ingredients
1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water to cover

Directions
In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

Salmon with Sweet Chile Sauce

2010-04-17T10:29:00.001-03:00

Serve with soba noodles tossed with low-sodium soy sauce and dark sesame oil. Add steamed broccoli florets on the side.

Yield: 4 servings (serving size: 1 fillet, 1 tablespoon sauce, and 1 teaspoon green onions)
Ingredients

* 4 (6-ounce) salmon fillets, skinned
* 1 teaspoon ground coriander
* 1/2 teaspoon salt
* Cooking spray
* 2 tablespoons honey
* 1 tablespoon fresh lime juice
* 2 teaspoons low-sodium soy sauce
* 1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
* 4 teaspoons thinly sliced green onions

Preparation

1. Sprinkle fish evenly with coriander and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

2. Combine honey, juice, soy sauce, and Sriracha; drizzle over fish. Sprinkle with green onions.
Nutritional Information

Calories: 262 (36% from fat)
Fat: 10.5g (sat 2.5g,mono 4.6g,poly 2.5g)
Protein: 31.2g
Carbohydrate:9.5g
Fiber: 0.1g
Cholesterol: 80mg
Iron: 0.6mg
Sodium: 460mg
Calcium:18mg

Jackie Mills, MS, RD, Cooking Light, DECEMBER 2008

Honey-Pecan Chicken Thighs

2010-04-17T10:26:00.000-03:00

Yield: 4 servings
Ingredients

* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground red pepper
* 1/2 teaspoon dried thyme
* 8 skinned and boned chicken thighs
* 3/4 cup honey, divided
* 3/4 cup Dijon mustard, divided
* 2 garlic cloves, minced
* 1 cup finely chopped pecans
* 1/2 teaspoon curry powder
* Garnish: Italian parsley sprigs

Preparation

Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken. Cover and chill 2 hours.

Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.

Bake at 375° for 40 minutes or until chicken is done.

Stir together remaining 1/4 cup honey, remaining 1/4 cup mustard, and curry powder; serve sauce with chicken. Garnish if desired.

Southern Living, MAY 2002

Berry Scones with Orange Honey Butter

2010-04-17T10:15:00.001-03:00

Ingredients
Orange Honey Butter:

* 1 quart heavy cream
* Zest of 1 orange
* 1/2 cup honey
* Pinch salt

Berry Buttermilk Scones:

* 2 cups all-purpose flour
* 3 tablespoons sugar, plus more for sprinkling scones
* 1 tablespoon baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon kosher salt
* 3/4 stick cold unsalted butter, cubed
* 1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried
* 3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones

Directions

You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.

In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.

For the scones:

Preheat oven to 400 degrees F.

In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.

Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.

Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.

Serve warm with the Orange Honey Butter.

Honey Vinaigrette

2009-11-29T23:06:00.001-03:00

Use leftover vinaigrette as a marinade for chicken or to dress a salad later in the week.

Yield: about 2/3 cup (serving size: 1 tablespoon)

Ingredients
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons olive oil
1 1/2 tablespoons white balsamic or white wine vinegar
1 tablespoon honey
1 tablespoon minced shallots
2 teaspoons minced fresh tarragon
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
Combine all ingredients, stirring well with a whisk. Cover and chill at least 30 minutes.

Note: Store, covered, in the refrigerator for up to a week.

Asian Vinaigrette

2009-11-29T23:05:00.000-03:00

Yield: 1 cup

Ingredients
1/4 cup minced red onion
2 garlic cloves, minced
2 teaspoons sugar
2 teaspoons grated fresh ginger
1/4 cup rice wine vinegar
1/4 cup peanut oil
3 tablespoons soy sauce
2 1/2 tablespoons dark sesame oil
Preparation
Combine all ingredients in a jar; cover tightly. Shake vigorously.

Sun-Dried Tomato Vinaigrette

2009-11-29T23:04:00.000-03:00

Yield: 1 3/4 cups (serving size: 2 tablespoons)

Ingredients
1 cup sun-dried tomatoes, packed without oil (about 2 ounces)
2 cups boiling water
3/4 cup water
3/4 cup no-salt-added tomato juice
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1/2 teaspoon pepper
1/4 teaspoon salt
1 garlic clove, peeled

Preparation
Combine sun-dried tomatoes and 2 cups boiling water in a bowl; let stand 20 minutes. Drain.
Place sun-dried tomatoes, 3/4 cup water, and next 7 ingredients (3/4 cup water through garlic) in a food processor or blender; process until smooth.

Brown Sugar-Cider Vinaigrette

2009-11-29T23:02:00.000-03:00

Yield: Makes about 1 cup

Ingredients
2/3 cup canola oil
1/3 cup apple cider vinegar
2 green onions, minced
3 tablespoons light brown sugar
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt

Preparation
1. Whisk together all ingredients until blended.

Orange Vinaigrette

2009-11-29T22:58:00.000-03:00

Yield: 3/4 cup

Ingredients
1/4 cup fresh orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon grated orange rind
1 teaspoon Dijon mustard
1/2 cup olive oil

Preparation
Whisk together first 5 ingredients; gradually whisk in olive oil until well blended.

Balsamic Vinaigrette

2009-11-29T22:57:00.000-03:00

Ingredients
1/2 cup basil leaves
1/3 cup balsamic vinegar or sherry vinegar
1/3 cup finely chopped shallots
1/4 cup water
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper

Preparation
Place of the all ingredients in a blender; process until smooth.
Note: Vinaigrette will keep in the refrigerator for up to a week.

Mustard Vinaigrette

2009-11-29T22:55:00.000-03:00

Yield: Makes 3/4 cup

Ingredients
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
9 tablespoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

Preparation
Combine first 4 ingredients in a bowl. Whisk in oil; stir in salt and pepper.

Maple-Cider Vinaigrette

2009-11-29T22:49:00.000-03:00

Ingredients
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil

Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days.

Curried Squash & Chicken Soup

2009-10-28T14:03:00.001-03:00

Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.

2 servings, 1 3/4 cups each
Active Time: 15 minutes
Total Time: 20 minutes

Ingredients
1 10-ounce package frozen pureed winter squash
1/2 cup lite coconut milk, (see Tips for Two)
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced
1 6-ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste, (see Note)
1/4 teaspoon salt

Preparation
Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.

Tips & Notes
Tips for Two: Refrigerate coconut milk for up to 4 days or freeze for up to 2 months. Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice.
Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.

Nutrition
Per serving: 274 calories; 7 g fat (4 g sat, 1 g mono); 63 mg cholesterol; 22 g carbohydrates; 28 g protein; 6 g fiber; 453 mg sodium; 1288 mg potassium.

Nutrition Bonus: Vitamin A (310% daily value), Vitamin C (70% dv), Folate (49% dv), Potassium (37% dv).

Exchanges: 1 starch, 2 vegetable, 3 very lean meat, 1 fat

From: http://www.eatingwell.com/recipes/curried_squash_chicken_soup.html

Apple-&-Leek-Stuffed Pork Tenderloin

2009-10-12T11:13:00.002-03:00

Active Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
4 servings

Ingredients
2 tablespoons extra-virgin olive oil, plus 1 teaspoon, divided
1 cup chopped leek, white and light green parts only, rinsed
1 sweet apple, such as Braeburn, Honeycrisp or Macoun, peeled and chopped
1 teaspoon chopped fresh thyme, plus 1 sprig, divided
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
1-1 1/4 pounds pork tenderloin, trimmed
2 cloves garlic, peeled
1/2 cup applejack or apple brandy
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons Dijon mustard

Preparation

Preheat oven to 450°F.
Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book.
Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
Spread the apple mixture in the center of the pork, leaving a 1-inch border all around.
Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.

Nutrition
Per serving: 366 calories; 11 g fat (2 g sat, 7 g mono); 74 mg cholesterol; 27 g carbohydrates; 24 g protein; 1 g fiber; 561 mg sodium; 534 mg potassium.

2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 1/2 fruit, 3 lean meat, 1 fat

Creamy Feta-Spinach Dip

2009-09-26T13:46:00.002-03:00

We've updated the classic spinach dip by adding tangy feta and omitting the artichokes and much of the fat.

Yield
2 cups (serving size: 1/4 cup)

Ingredients
1 (8-ounce) carton plain low-fat yogurt
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1 1/2 cups finely chopped spinach
1 tablespoon minced fresh or 1 teaspoon dried dill
1/8 teaspoon black pepper
Fresh Dill (optional)
Preparation
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into the bowl of a food processor using a rubber spatula. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once. Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper. Cover and chill. Garnish with fresh dill, if desired.

Nutritional Information
Calories:78 (62% from fat)
Fat:5.4g (sat 3.4g,mono 1.4g,poly 0.2g)
Protein:4.2g
Carbohydrate:3.6g
Fiber:0.4g
Cholesterol:20mg
Iron:0.4mg
Sodium:178mg
Calcium:130mg

Jim Fobel, Cooking Light, JANUARY 2000

Orange Chipotle-Spiced Pecan Mix

2009-09-26T13:41:00.001-03:00

Prepare a batch of this smoky-sweet mix to have on hand when visitors drop by. Or pack them into handsome jars to give as gifts.

Yield
2 1/2 cups (serving size: 2 tablespoons)

Ingredients
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chile pepper
Cooking spray
1/2 cup sweetened dried cranberries

Preparation
1. Preheat oven to 225°.
2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

Note: Store in an airtight container for up to one week.

Nutritional Information
Calories:
91 (76% from fat)
Fat:
7.7g (sat 0.7g,mono 4.6g,poly 2.4g)
Protein:
1.2g
Carbohydrate:
4.8g
Fiber:
0.8g
Cholesterol:
0.0mg
Iron:
0.3mg
Sodium:
98mg
Calcium:
1mg
Laura Zapalowski, Cooking Light, NOVEMBER 2008

Feijoada Recipe

2009-09-13T10:37:00.000-03:00

This hearty Feijoada stew is the national dish of Brazil. It's loaded with black beans, pork, bacon, sausage, ham, and beef. Plan ahead to soak the beans overnight. This recipe takes some time to cook, but the result is well worth it.

Prep Time: 30 minutes

Cook Time: 3 hours,

Ingredients:

2 cups (1 pound) black beans, rinsed and picked over

3/4 pound pork butt or shoulder, trimmed of fat

6 ounces slab bacon

1/2 pound smoked pork sausages

1/2 pound hot Portuguese sausage such as linguica

1 or 2 pounds ham hock or shank, cut into 1-inch rounds

1 large yellow onion, chopped

2 to 4 ounces dried beef carne seca, minced (optional; see Note)

For the Seasonings:

3 garlic cloves, minced and sauteed in 1 tablespoon vegetable oil

6 green onions, including tops, chopped

1 yellow onion, chopped

Large handful of chopped fresh parsley (about 1/2 cup)

2 bay leaves, crumbled

1-1/2 tablespoons dried oregano, crushed

Salt and ground black pepper

Chopped fresh cilantro or parsley

Preparation:

Soak the black beans overnight in water to cover by several inches. Drain.

Place the drained black beans in a saucepan and add water to cover by 3 inches. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are tender, 2 to 2-1/2 hours. Add additional water as needed to keep the beans covered.

While the black beans are cooking, prepare the meats. Preheat an oven to 375 degrees F. Dice the pork butt or shoulder and the bacon into 1/2-inch cubes. Place the pork, whole sausages, and bacon in a large baking pan. Roast until well done. The sausages will be ready after 35 to 40 minutes and the other meats after 45 to 60 minutes.

Cook the ham hock at the same time as the meats are roasting. In a saucepan, combine the ham hock rounds and onion with water to cover. Bring to a boil, reduce the heat to a simmer, and cook until tender, about 1 hour. Remove the ham hock rounds from the water and remove the meat from the bones, if desired; set aside. Or leave the rounds intact for serving alongside the black beans. Strain the cooking liquid into a bowl. Add the strained onions from the liquid to the beans. Add the cooking liquid to the beans if needed to keep them immersed.

Once the black beans are almost cooked, check to make sure there is plenty of cooking liquid in the pot. It should be rather soupy at this point. Stir in the beef carne seca. Cut the sausages into rounds and add them and all the other cooked meats to the pot. Then add all of the seasonings to the pot, including salt and pepper to taste. Simmer for another 30 minutes, or until the beans are very tender.

Taste and adjust the seasonings. Sprinkle with chopped cilantro or parsley just before serving.

NOTE: Using dried beef adds complexity to the richness of this dish, but its inclusion is optional. If dried beef isn't available at your butcher, Armour makes a ground compressed dried beef sold in 2-1/2-ounce jars. Soak it in warm water to cover for 15 minutes to rinse off some of the salt.

Yield: 8 servings

Per serving: Calories: 665, Fat: 34g, Carbohydrates: 45g, Cholesterol: 107mg, Sodium: 801mg, Protein: 45g, Fiber: 12g, % Cal. from Fat: 46%, % Cal. from Carbs: 27%

Basil and Parmesan Dip

2009-09-11T17:54:00.001-03:00

Basil and Parmesan are a classic flavor combination typically found in pesto. We've added sour cream to create a creamy alternative to snack on. Use sweet Italian or lemon basil.

Yield
8 servings (serving size: 2 1/2 tablespoons dip and 8 pita chips)

Ingredients
4 (6-inch) pitas
Cooking spray
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
1 cup lightly packed basil leaves (about 1/2 ounce)
3/4 cup finely grated Parmigiano-Reggiano cheese
3/4 cup reduced-fat sour cream (you can also use Greek Yogurt)
2 teaspoons fresh lemon juice
1 garlic clove, minced
Basil sprigs (optional)
Preparation
1. Preheat oven to 375°.

2. Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 teaspoon pepper and salt. Bake at 375° for 12 minutes or until crisp.

3. Combine remaining 1/4 teaspoon pepper, basil, and next 4 ingredients (through garlic) in a blender or food processor; process until smooth. Scrape into a serving bowl using a rubber spatula. Garnish with basil sprigs, if desired. Serve with pita chips.

Nutritional Information
Calories:153
Fat:5.3g (sat 3.1g,mono 0.7g,poly 0.3g)
Protein:6.8g
Carbohydrate:19.1g
Fiber:0.9g
Cholesterol:18mg
Iron:1.1mg
Sodium:362mg
Calcium:156mg
Joanne Weir, Cooking Light, JULY 2009

Asian Barbecue Chicken

2009-08-18T12:44:00.001-03:00

"This is a recipe I love to make for family and friends. I usually serve it with roasted sesame asparagus and a sesame-noodle salad. Let the chicken marinate overnight for best results." -Jen McDonald, Centerville, VA

Yield
4 servings (serving size: 2 thighs)

Ingredients
1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6-ounce) chicken thighs, skinned
Cooking spray
Lime wedges (optional)
Green onion tops (optional)
Preparation
Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Nutritional Information
Calories:297 (23% from fat)
Fat:7.7g (sat 2g,mono 2.4g,poly 1.9g)
Protein:39.2g
Carbohydrate:16.1g
Fiber:0.4g
Cholesterol:161mg
Iron:2.7mg
Sodium:706mg
Calcium:39mg

From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=698696

Triple-Berry Popsicles

2009-08-18T12:39:00.002-03:00

We couldn't believe how simple it was to make these frozen treats. You can strain out the seeds if you like, but we love the texture they lend to the popsicles. Feel free to use boysenberries, pitted cherries, or other favorites instead of the combination of fruits here. Prep and Cook Time: 20 minutes, plus at least 8 hours of freezing time. Notes: Simple syrup (sugar water) makes the popsicles less icy and more velvety than sugar alone. (If you don't have time to make the syrup, just add 1/3 cup undissolved sugar to the purée in step 2.) You will need 10 (4-oz.) popsicle molds and 10 popsicle sticks for this recipe.

Yield
Makes 10 popsicles

Ingredients
2/3 cup sugar (see Notes)
1 cup blueberries
1 cup strawberries, hulled and sliced
1 cup raspberries
1/4 cup fresh lemon juice
Preparation
1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.

2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and purée until smooth, about 30 seconds. Add 1/3 cup simple syrup and blend just until combined. (Save remaining syrup for another use, such as sweetening iced tea.)

3. Transfer purée to popsicle molds (see Notes) and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.

Note: Nutritional analysis is per popsicle.

Nutritional Information
Calories:44 (4% from fat)
Protein:0.3g
Fat:0.2g (sat 0.0)
Carbohydrate:11g
Fiber:1.3g
Sodium:6.4mg
Cholesterol:0.0mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1816280

Tandoori Kebabs

2009-08-18T12:31:00.002-03:00

Notes: For vegetarian kebabs, Hema Alur-Kundargi uses Indian paneer cheese or nigari (firm-pressed) tofu. You can prepare the kebabs (through step 3) up to 2 hours before grilling; cover and chill.

Yield
Makes 8 servings

Ingredients
2 cups plain nonfat yogurt
1 red bell pepper (10 oz.)
1 red onion (6 oz.)
1 pound peeled, cored fresh pineapple
1 pound boned, skinned chicken breast, paneer cheese, or nigari tofu (see notes)
1 tablespoon tandoori masala, purchased or homemade (recipe follows)
Raita (recipe follows)
Preparation
1. Line a colander with a double layer of cheesecloth or four layers of paper towels; set colander in a sink or over a large bowl. Empty yogurt into lined colander and let drain about 30 minutes.

2. Meanwhile, rinse, stem, and seed bell pepper; cut into 1-inch squares. Peel onion and cut into 1-inch chunks, separating layers. Cut pineapple into 1-inch chunks. If using chicken, rinse and pat dry. Cut chicken, cheese, or tofu into 1-inch chunks.

3. In a large bowl, mix drained yogurt with tandoori masala. If using chicken, scoop out 1/2 cup yogurt mixture and combine with chicken in a small bowl. Gently mix bell pepper, onion, pineapple, and cheese or tofu, if using, into yogurt mixture in large bowl. Cover and chill at least 30 minutes or up to 2 hours. Thread vegetables, pineapple, and chicken, cheese, or tofu onto metal or soaked wooden skewers, alternating items.

4. Lay kebabs on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until vegetables are browned on both sides and chicken is no longer pink in the center (cut to test), 8 to 10 minutes. Transfer to a platter. Serve hot or warm, with raita to add at the table.

Tandoori masala: In a small bowl, combine 1 teaspoon each ground cumin and ground coriander, 1/4 teaspoon each ground cloves and cayenne, and 1/8 teaspoon each ground nutmeg, ground pepper, and ground cinnamon; mix well.

Raita: In a bowl, mix 3/4 cup plain nonfat yogurt with 1/2 teaspoon each ground cumin, sugar, and salt. Gently stir in 1/4 cup each finely chopped cucumber, tomato, and onion. Makes about 1 1/4 cups.

Nutritional analysis per serving with chicken.

Nutritional Information
Calories:156 (7% from fat)
Protein:18g
Fat:1.2g (sat 0.3)
Carbohydrate:18g
Fiber:1.7g
Sodium:246mg
Cholesterol:34mg

From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=633335

Shrimp Biryani

2009-08-18T12:26:00.002-03:00

This layered rice dish is one of many recipes Zinobia Lakhani learned from her late mother-in-law. To toast saffron, stir in a small dry frying pan over medium heat until fragrant, 30 to 60 seconds.

Yield
MAKES: 4 to 6 servings

Ingredients
2 tablespoons vegetable oil
1/2 cup chopped raw cashews
6 whole cardamom pods, crushed
4 dried bay leaves
1 cinnamon stick (about 2 in.)
1 teaspoon cumin seeds
2 onions (1 lb. total), peeled and chopped
1 tablespoon minced garlic
1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb.), rinsed
1/2 teaspoon each chili powder, turmeric, and pepper
About 1/2 teaspoon salt
1 cup plain whole-milk yogurt
2 cups basmati rice
2/3 cup lemon juice
1/2 teaspoon saffron threads, toasted
Raita (see below)

Preparation
1. Pour 1 tablespoon oil into a 10- to 12-inch pan over medium heat. Add cashews, cardamom, bay leaves, cinnamon stick, and cumin seeds; stir until fragrant, about 2 minutes. Pour into a bowl.

2. In pan, heat remaining tablespoon oil over medium-high heat. Add onions and garlic; stir until limp, 5 to 8 minutes.

3. Stir in shrimp, chili powder, turmeric, pepper, 1/2 teaspoon salt, and nut-spice mixture. Cook, stirring frequently, just until shrimp begin to turn pink, 2 to 3 minutes. Reduce heat to medium; stir in yogurt. Cook, stirring often, until most liquid has evaporated, about 15 minutes. Remove bay leaves and cinnamon stick.

4. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 quarts water to a boil. Add rice; boil uncovered until almost tender, 7 to 8 minutes. Drain and pour into a bowl. Stir in the lemon juice and salt to taste.

5. In a buttered 3 1/2-quart baking dish, spread about 1/3 of rice mixture level. Top with 1/2 shrimp mixture, spreading level. Repeat layers, ending with rice. Sprinkle evenly with saffron threads. Cover tightly with foil.

6. Bake biryani in a 350° oven until center is hot and rice is tender to bite, 20 to 25 minutes. Serve immediately, with raita.

Nutritional Information
Calories:528 (27% from fat)
Protein:36g
Fat:16g (sat 3.5)
Carbohydrate:67g
Fiber:2.7g
Sodium:532mg
Cholesterol:182mg

Raita Recipe
This recipe goes with Shrimp Biryani

Ingredients
1 cup plain yogurt
1 cup shredded English cucumber
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation
In a bowl, stir together yogurt, cucumber, chopped onion, chopped tomato, and salt and pepper. Cover and chill until cold, at least 1 hour or up to 1 day.

From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1010609

Duck Breast with Berry Sauce

2009-08-18T12:16:00.000-03:00

6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter

Directions
Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.

To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

From: http://www.foodnetwork.com/recipes/robert-irvine/duck-breast-with-berry-sauce-recipe/index.html

Famous Japanese Restaurant-Style Salad Dressing

2009-08-17T20:22:00.000-03:00

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

Maple-Ginger-Soy Dressing

2009-08-17T20:18:00.000-03:00

2 Tbs Vermont maple syrup (I use grade B)
2 Tbs olive oil
2 Tbs lemon juice
4 tsp soy sauce
2 tsp mustard
2" piece of ginger, finely minced (about 1½ Tbs)
1 small clove garlic, finely minced
1 pinch cayenne pepper (optional)
1 tsp sesame oil (optional)

from: http://www.cabothillsmaple.com/maple_recipes.htm

Pork Tenderloin with Roasted Plums & Rosemary

2009-08-01T11:44:00.002-03:00

Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

Roasted plums
1 pound black or red plums, pitted and cut into eighths (6-7 plums)
2 sprigs fresh rosemary, plus more for garnish
1/2 cup water
1/2 cup balsamic vinegar
6 tablespoons sugar, divided
10 black peppercorns, crushed
1 vanilla bean, split (see Substitution Tip)

Pork
2 teaspoons extra-virgin olive oil
1 pound pork tenderloin, trimmed of fat
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt

1. To roast plums: Preheat oven to 400°F. Place plums and 2 rosemary sprigs in an 8-inch-square baking dish. Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons sugar.
2. Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes. Discard the rosemary and the vanilla bean. Transfer the plums to a serving platter and cover with foil. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high; cook until reduced to 1/2 cup, 6 to 8 minutes. Pour the sauce over the plums; keep warm.
3. To prepare pork: Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the skillet and brown on all sides, 5 to 8 minutes.
4. Transfer the pan to the oven; bake at 400° until an instant-read thermometer registers 155° and the pork has just a hint of pink in the center, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) Cut the pork into thin slices and serve with the roasted plums.

NUTRITION INFORMATION: Per serving: 298 calories; 7 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 37 g carbohydrate; 24 g protein; 2 g fiber; 127 mg sodium; 564 mg potassium.

Nutrition bonus: Selenium (56% daily value), Vitamin C (20% dv).

2 1/2 Carbohydrate Servings

Exchanges: 2 fruit, 5 lean meat

TIP: Substitution Tip: You can use 1/4 teaspoon vanilla extract instead of the vanilla bean.

MAKE AHEAD TIP: Cover and refrigerate the roasted plums for up to 2 days.

From: http://www.eatingwell.com/recipes/roasted_pork_plum.html

Classic Pesto

2009-07-05T11:30:00.003-03:00

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Nuts 4 Nuts(R) Candied Nuts

2009-06-28T11:48:00.005-03:00

Ingredients :

2 tbl water
1/4 cup sugar
1 1/4 cup nuts (almonds, peanuts, or cashews)

Method :
1. Bring 2 tablespoons water and 1/4 cup sugar to a boil in a medium saucepan* over medium heat.
2. Add the nuts and stir often until water evaporates. Continue stirring until the sugar begins to harden on the nuts. When the sugar on the nuts begins to turn light brown, pour them onto a plate to cool. Be careful not to cook the nuts too long or the sugar will burn.
The streets of New York City are peppered with Nuts 4 Nuts vendors selling freshly candied nuts that you can smell a block away. For a buck or two you get your choice of warm sugar-coated peanuts, cashews, or almonds wrapped up in a little paper bag with the corners twisted closed. The nuts are candied right there on the carts in a large metal bowl over a heating element. Sugar and water are added to the nuts, then it's all stirred vigorously as the water evaporates so the nuts develop a nice even coating without burning. They're easy to make on the street, which means they're even easier to clone at home. All you need for your own quick version of this addictive street snack is 1 1/4 cups of your favorite nuts, some sugar, a little water, a hot pan and you're about 5 minutes away from an authentic New York City treat. Give this recipe a try with pecans or walnuts as well, and then use them on a spinach salad, along with a little goat cheese, and some diced apples or pears for a real gourmet touch.

Pasta - basic recipe

2009-06-13T12:39:00.002-03:00

Try your hand at homemade pasta with this simple recipe. Shape it into sheets to make lasagne or fill it for delicious ravioli.

What to buy: Italians use type “00” flour when making pasta. It can be found at Italian groceries and online. If you can’t find it, use all-purpose flour.

INGREDIENTS
1 3/4 cups all-purpose flour (or type “00”), plus a little for dusting
Kosher salt
2 large eggs, lightly beaten'

dash olive oil - to make it easier to work with

INSTRUCTIONS
1. Sift flour and a pinch of salt into a mound on a dry counter. Make a well in the center of the mound and add the eggs.
2. Using your fingers or a fork, mix the eggs until smooth and uniform, then gradually incorporate the flour. (you can use a dough scraper to make it easier). Continue mixing until a smooth paste begins to form, then push flour over paste and work until dough comes together. (If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.)

3. Work dough until it is uniformly moist, then using the heel of your hand, knead for about 8-10 minutes or until dough is smooth and firm. Shape dough into a ball, cover with plastic wrap (or put in a plastic bag) , and let rest in a cool, dry place for at least 20 minutes or up to an hour.
4. Proceed to shape the dough as desired. Sprinkle dough with a little bit of flour to avoid sticking. With the machine - start with "1" and move to desired thickness. (dough should be 1/16th of an in max)

5. Cut pasta into desired length.

6. If hand cutting, flour lightly, roll, then cut, uncurl. Let it dry for 1/2 hour. The cook salted water for a couple of minutes to cook.

7. If not going to eat it all - freeze it on cookie sheet. Once frozen, store in a plastic bag in your freezer until you want to use it.

From: http://www.chow.com/recipes/10111

Chicken in Garlic-Vinegar Sauce

2009-06-13T11:23:00.002-03:00

Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet sausage, this is a gutsy, wholesome dish that can be made a day ahead. Serve with whole-wheat couscous tossed with fresh herbs and steamed broccolini.

Makes 6 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour 50 minutes

EASE OF PREPARATION: Easy

3-3 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1/2 teaspoon coarse salt, plus a pinch, divided
1/2 teaspoon freshly ground pepper
7 teaspoons extra-virgin olive oil, divided
1 tablespoon butter
1/2 cup minced shallots
16 large cloves garlic, peeled
1/3 cup sherry vinegar or red-wine vinegar
1 cup reduced-sodium chicken broth
2 sprigs fresh thyme or 2 teaspoons dried
1/2 cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 teaspoons tomato paste
2 teaspoons all-purpose flour
2 medium tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoons finely minced fresh chives

1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
2. Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
3. Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
4. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
5. Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for garnish.
6. When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.

NUTRITION INFORMATION: Per serving: 301 calories; 14 g fat (5 g sat, 6 g mono); 116 mg cholesterol; 9 g carbohydrate; 34 g protein; 1 g fiber; 427 mg sodium; 612 mg potassium.
Nutrition bonus: Vitamin C (20% daily value), Potassium (17% dv), Vitamin A (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 4 lean meat, 2 fat

TIP: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.

MAKE AHEAD TIP: Prepare through Step 4; cool to room temperature and refrigerate for up to 1 day. Finish with Steps 5-6 before serving.

Fresh Basil Pesto

2009-06-13T11:11:00.003-03:00

Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.

If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

INGREDIENTS
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Special equipment needed: A food processor (Check Amazon.com's sale on Cuisinart food processors.)

METHOD
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

From: http://elise.com/recipes/archives/001329fresh_basil_pesto.php

Grilled Duck with Strawberry-Fig Sauce

2009-06-13T10:56:00.001-03:00

Here we pair a luscious strawberry-fig sauce with grilled duck for a simple yet elegant main dish. Serve with rice pilaf and grilled vegetables.

Makes 4 servings

ACTIVE TIME: 50 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
1 medium shallot, sliced
1/3 cup port (see Note)
2 tablespoons chopped dried figs
2 1/2 cups halved fresh strawberries (about 12 ounces), divided
1 cup plus 2 tablespoons reduced-sodium chicken broth, divided
1 tablespoon plus 1 teaspoon balsamic vinegar, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 teaspoon cornstarch
1 1/2-2 pounds boneless duck breasts (see Shopping Tip), trimmed, skin removed
1 tablespoon chopped fresh basil

1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until beginning to soften, about 1 minute. Add port and figs and cook, stirring, 1 minute. Add 1 1/2 cups strawberries, 1 cup broth, 1 tablespoon vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the strawberries are very soft and broken down and the sauce has reduced slightly, about 15 minutes.
2. Strain the sauce through a fine-mesh strainer into a 2-cup glass measuring cup or bowl (discard the solids). You should have about 1 cup liquid. (If you have more than that, return the sauce to the pan and continue reducing until you have about 1 cup.) Combine the remaining 2 tablespoons broth and cornstarch in a small bowl. Return the strained sauce to the pan along with the cornstarch mixture; cook over medium heat, stirring, until the sauce is thick enough to coat the back of a spoon and has reduced by half, 5 to 7 minutes. Combine 1 tablespoon of the sauce with the remaining 1 teaspoon vinegar in a small bowl to use as a basting sauce. Cover the remaining sauce to keep warm.
3. Meanwhile, preheat grill to medium.
4. Season duck breasts with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the duck, basting twice, until an instant-read thermometer inserted into the thickest part registers 150°F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.
5. While the duck is resting, chop the remaining 1 cup strawberries. Slice the duck and serve with the sauce, garnished with the chopped strawberries and basil.

NUTRITION INFORMATION: Per serving: 298 calories; 16 g fat (5 g sat, 7 g mono); 95 mg cholesterol; 7 g carbohydrate; 26 g protein; 1 g fiber; 519 mg sodium; 395 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Iron & Zinc (20% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 3 1/2 lean meat, 1 fat

TIP: Shopping tip: Boneless duck breasts range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. For this recipe, we recommend using smaller (about 1/2-pound) breasts—we prefer their milder flavor. Look for them near other poultry in the fresh or frozen specialty-meat section of large supermarkets or online at mapleleaffarms.com or dartagnan.com.

MAKE AHEAD TIP: Cover and refrigerate the sauce (Steps 1-2) for up to 2 days.

From: http://eatingwell.com/recipes/duck_strawberry_sauce.html

Sweet-&-Sour Chicken Drumsticks

2009-06-08T09:22:00.002-03:00

Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to “ordinary” grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup water
3 tablespoons honey
1 tablespoon plus 1 teaspoon cider vinegar, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground coriander
1 teaspoon cornstarch
1/4 cup chopped fresh mint
8 chicken drumsticks (about 2 pounds), skin removed, trimmed
1/4 teaspoon freshly ground pepper

1. Preheat grill to medium. (No grill? See Broiler Variation, below.)
2. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
3. Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side.
Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

NUTRITION INFORMATION: Per serving: 255 calories; 8 g fat (2 g sat, 3 g mono); 93 mg cholesterol; 16 g carbohydrate; 29 g protein; 1 g fiber; 389 mg sodium; 315 mg potassium.

Nutrition bonus: Selenium (27% daily value), Vitamin C (15% dv).

1 Carbohydrate Serving

Exchanges: 4 lean meat, 1 other carbohydrate

TIP: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

Stuffed Tomatoes with Golden Crumb Topping

2009-06-08T09:16:00.001-03:00

Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

4 ounces 90%-lean ground beef or 93%-lean ground turkey
1 cup cooked brown rice or 1/2 cup instant brown rice
4 large ripe but firm tomatoes (about 8 ounces each)
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1/2 cup petite green peas (cooked, if fresh; thawed, but not cooked, if frozen)
1/4 cup minced red onion
1/2 cup grated Parmigiano-Reggiano cheese, divided
1 tablespoon minced flat-leaf parsley
1 cup breadcrumbs made from day-old whole-wheat bread (see Tip)
2 tablespoons extra-virgin olive oil
1 small clove garlic, minced

1. Preheat oven to 350° F. Coat an 8-inch-square baking dish with cooking spray.
2. Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
3. If using cooked rice, go to Step 4. To prepare instant brown rice, bring 1/2 cup water to a boil in a small saucepan. Stir in rice, return to a boil, reduce heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Add cooked rice to the bowl with the meat.
5. Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
6. Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
7. Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.

NUTRITION INFORMATION: Per serving: 355 calories; 16 g fat (5 g sat, 7 g mono); 35 mg cholesterol; 34 g carbohydrate; 20 g protein; 6 g fiber; 639 mg sodium; 695 mg potassium.

Nutrition bonus: Vitamin C (90% daily value), Calcium (25% dv), Potassium (20% dv), Iron (15% dv).

TIP: Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Kitchen Tip: Save the scooped-out tomato pulp to use in fresh tomato soup or pasta sauce. It will keep in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

2009-05-17T11:43:00.001-03:00

Ingredients
1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Nutritional Information

Calories:: 300 (30% from fat)
Fat:: 9.9g (sat 3.3g,mono 3.9g,poly 1.6g)
Protein:: 12.3g
Carbohydrate:: 42g
Fiber:: 4.3g
Cholesterol:: 61mg
Iron:: 3.1mg
Sodium:: 570mg
Calcium:: 141mg

From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701111

Orange-Pineapple Carrot Cake

2009-05-16T21:21:00.002-03:00

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 large eggs
1/2 cup frozen pineapple-orange juice + some orange zest)
1/2 cup sour cream
1/2 cup vegetable oil
2 cups grated carrots
1 8 1/2-ounce can crushed pineapple in juice, well drained (have second can available for frosting)
1/2 cup raisins (optional)
1/2 cup chopped macadamia nuts (optional)

1 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Combine cream cheese, butter, and 1/4 cup crushed pineapple in a medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

Adapted from: http://www.epicurious.com/recipes/food/views/Orange-Pineapple-Carrot-Cake-106437

Indian-Spiced Chicken Pitas

2009-05-12T10:42:00.001-03:00

Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. Serve with: Grilled vegetables and a pilsner.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 pound boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons garam masala (see Tip), divided
3/4 teaspoon kosher salt, divided
1 cup thinly sliced seeded cucumber
3/4 cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro or mint
2 teaspoons lemon juice
Freshly ground pepper to taste
4 6-inch whole-wheat pitas, warmed
1 cup shredded romaine lettuce
2 small or 1 large tomato, sliced
1/4 cup thinly sliced red onion

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray.
2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.

NUTRITION INFORMATION: Per serving: 333 calories; 5 g fat (1 g sat, 1 g mono); 64 mg cholesterol; 44 g carbohydrate; 32 g protein; 6 g fiber; 637 mg sodium; 485 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Vitamin A (25% dv), Magnesium (21% dv), Iron (20% dv).
2 1/2 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 3 lean meat

From: http://www.eatingwell.com/recipes/indian_chicken_pitas.html

Lime-Honey Glazed Chicken

2009-05-12T10:41:00.001-03:00

The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don’t let the chicken marinate any longer than 2 hours; overmarinating in soy sauce and lime juice can make the texture of the meat spongy.

Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 1/2 hours (including 2 hours marinating time)

EASE OF PREPARATION: Easy

6 tablespoons honey
6 tablespoons reduced-sodium soy sauce
2 teaspoons freshly grated lime zest
6 tablespoons lime juice
1 teaspoon crushed red pepper
4 6-ounce bone-in chicken thighs, skin and excess fat removed
2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise

1. Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
2. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit)
to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
3. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.
4. Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.
5. Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.

NUTRITION INFORMATION: Per serving: 227 calories; 7 g fat (2 g sat, 2 g mono); 81 mg cholesterol; 15 g carbohydrate; 26 g protein; 0 g fiber; 366 mg sodium; 279 mg potassium.
1 Carbohydrate Serving
Exchanges: 3 1/2 lean meat, 1 carbohydrate (other)

From: http://eatingwell.com/recipes/lime_honey_chicken.html

Sesame Snap Peas with Carrots & Peppers

2009-05-12T10:39:00.002-03:00

The colorful combination of sugar snap peas, red bell pepper and carrot plus an Asian-inspired flavors make this side dish a pleasure to whip up for a weeknight dinner.

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

8 ounces sugar snap peas, trimmed (about 2 cups)
1 small red bell pepper, cut into strips (about 1 cup)
1 large carrot, peeled and thinly sliced (about 1 cup)
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sesame seeds
Freshly ground pepper to taste

Place peas, bell pepper and carrot in a steamer basket over 2 inches of boiling water in a saucepan. Cover and steam, stirring once, until crisp-tender, 5 to 7 minutes. Toss with soy sauce, oil, sesame seeds and pepper.

NUTRITION INFORMATION: Per serving: 82 calories; 4 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 3 g fiber; 168 mg sodium; 219 mg potassium.
Nutrition bonus: Vitamin A (120% daily value), Vitamin C (90% dv).
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 fat (mono)

From: http://eatingwell.com/recipes/sesame_snap_peas.html

Tuscan Pork Loin

2009-05-12T10:38:00.002-03:00

Roasted pork loin is a staple of Italian cooking. In this recipe we coat the lean meat with garlic, rosemary and aromatic lemon zest before it goes in the oven, and then deglaze the pan with vermouth to make a savory gravy. The roast is perfect for entertaining but equally at home for a Sunday family supper.

Makes about 10 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 2 hours 20 minutes (including 1 hour marinating time)

EASE OF PREPARATION: Easy

1 3-pound pork loin, trimmed
1 teaspoon kosher salt
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry vermouth or white wine
2 tablespoons white-wine vinegar

1. Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
2. Preheat oven to 375°F.
3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
4. Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.

NUTRITION INFORMATION: Per 3-ounce serving: 221 calories; 11 g fat (3 g sat, 6 g mono); 69 mg cholesterol; 1 g carbohydrate; 24 g protein; 0 g fiber; 156 mg sodium; 368 mg potassium.
Nutrition bonus: Thiamin (58% daily value), Selenium (50% dv).
0 Carbohydrate Servings
Exchanges: 3.5 lean meat

From: http://eatingwell.com/recipes/tuscan_pork_loin.html

Margarita Shrimp Salad

2009-05-06T11:14:00.002-03:00

The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don't shy away from avocados because they're high in calories - avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.

Makes 4 servings, about 2 cups each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Moderate

1 pound medium shrimp (30-40 per pound), peeled and deveined
1/4 cup tequila
2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lime zest
1/2 teaspoon salt
1/4 cup thinly slivered red onion
Creamy Lime-Chile Dressing (recipe follows)
4 cups torn romaine lettuce
2 medium endives, cored and torn into pieces (2 cups)
1 orange, peeled and cut into segments
2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes
1 tablespoon lime juice (see Tip)
1 tablespoon extra-virgin olive oil
Lime wedges

1. Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
2. Meanwhile, make Creamy Lime-Chile Dressing.
3. Toss romaine, endive, orange segments and the drained onion in a large bowl. Add the dressing and toss to coat. Divide among 4 plates. Toss avocados with lime juice and divide among the salads.
4. Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and sauté until pink and firm, 2 to 3 minutes. Divide among the salads. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp. Serve with lime wedges for squeezing.

NUTRITION INFORMATION: 1/2 fruit, 1 1/2 vegetable, 3 1/2 very lean protein, 4 1/2 fat

TIP: Tips: To juice a lime:
A lime at room temperature gives the most juice (11/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand. If the recipe calls for both zest and juice, grate the zest before squeezing the juice.

To segment an orange:
After zesting, use a small sharp knife to remove any remaining peel and all the bitter white pith. To make attractive segments, work over a bowl to catch the juice and slice between each segment and its surrounding membrane.

From: http://www.eatingwell.com/recipes/margarita_shrimp_salad.html

Green Beans with Creamy Garlic Dressing

2009-04-23T14:08:00.001-03:00

Inspired by a Lebanese pasta dish, we toss steamed green beans with garlicky yogurt for an easy side dish. Try it with roast lamb.

Makes 4 servings, about 3/4 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1 pound green beans, trimmed and cut diagonally into 1-inch pieces
1 small clove garlic, minced, or 1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup nonfat plain yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley (optional)
Freshly ground pepper to taste

1. Place a medium bowl of ice water near the stove. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender, 6 to 8 minutes. Transfer the beans to the ice water to cool. Remove from the ice water with a slotted spoon and let drain on a kitchen towel; blot dry with another towel.
2. If using fresh garlic, mash with salt using the back of a spoon until a paste forms. Whisk the garlic paste (or garlic powder and salt) with yogurt, oil, parsley (if using) and pepper in a large bowl. Add the green beans and toss to coat. Serve cold.

NUTRITION INFORMATION: Per serving: 84 calories; 4 g fat (1 g sat, 3 g mono); 1 mg cholesterol; 11 g carbohydrate; 3 g protein; 4 g fiber; 158 mg sodium; 165 mg potassium.
Nutrition bonus: Vitamin A & Vitamin C (20% daily value).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat

Eight-Hour Coq au Vin

2009-03-28T11:44:00.004-03:00

3 slice(s) bacon, cut crosswise into 3/4-inch pieces
1 package(s) (10-ounce) mushrooms, each cut in half
2 cup(s) frozen pearl onions
1 (4-pound) cut-up chicken, skin removed from all pieces except wings
Salt and pepper
1 medium onion, chopped
1 large carrot, chopped
4 clove(s) garlic, chopped
1 cup(s) dry red wine
2 tablespoon(s) tomato paste
1 bay leaf
3/4 cup(s) chicken broth

Directions

1. In 12-inch nonstick skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside.
2. Meanwhile, in 5- to 6-quart slow cooker, combine mushrooms and frozen pearl onions; set aside.
3. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. In skillet with bacon fat, cook chicken (in 2 batches, if necessary) over medium-high heat until browned, about 10 minutes. Place chicken over vegetables in slow cooker.
4. Discard drippings from skillet. Reduce heat to medium; add onion and carrot, and cook 2 minutes or until onion softens, stirring frequently. Stir in garlic and cook 1 minute. Add wine, tomato paste, and bay leaf; heat to boiling, stirring to dissolve tomato paste. Pour wine mixture and broth over chicken pieces. Cover slow cooker and cook as manufacturer directs, on low 8 hours or on high 4 hours.
5. To serve, discard bay leaf. With large spoon, transfer chicken and sauce to deep platter; sprinkle with bacon.

Nutritional Information
(per serving)Serves 4

Calories 400
Total Fat 13g
Saturated Fat 4g
Cholesterol 156mg
Sodium 690mg
Total Carbohydrate 20g
Dietary Fiber 5g
Sugars --
Protein 52g
Calcium --

From:http://www.delish.com/recipefinder/eight-hour-coq-au-vin-ghk0907

Scampi Gratin with Arugula Salad

2009-03-28T11:30:00.002-03:00

Scampi Gratin:

24 frozen extra-large easy-peel deveined shrimp, shells intact, thawed
4 slice(s) white bread, crusts torn into pieces
1/4 cup(s) marinated sun-dried tomatoes, drained, minced
1/4 cup(s) finely chopped fresh basil
6 tablespoon(s) grated Parmesan cheese
1 tablespoon(s) capers, drained, chopped
1 teaspoon(s) garlic paste
1/2 teaspoon(s) freshly ground black pepper
1/4 cup(s) extra-virgin olive oil
Lemon wedges
More Pantry Staples
Arugula Salad:

8 cup(s) baby arugula
1 1/2 cup(s) jarred roasted red and yellow bell pepper strips
2 tablespoon(s) olive oil
1 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) kosher salt
Freshly ground pepper to taste

Nutritional Information
(per serving) Recipe serves 4

Calories 288
Total Fat 18g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 23g
Dietary Fiber --
Sugars --
Protein 8g
Calcium --

From: http://www.delish.com/recipefinder/scampi-gratin-arugula-salad-rbk

Garlicky Cherry Tomato Bread Gratin

2009-03-28T10:47:00.006-03:00

One 5-ounce piece of day-old French baguette with crust, cut into 1-inch cubes (5 cups)
1 1/2 pounds small cherry tomatoes
1/3 cup extra-virgin olive oil
3 medium garlic cloves, thinly sliced
1/2 cup chopped flat-leaf parsley
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

1. Preheat the oven to 375°.
2. Lightly oil a 10-inch ceramic quiche dish.
3. In a large bowl, toss the bread cubes with the tomatoes, olive oil, garlic, parsley, Parmesan and salt and pepper.
4. Scrape the mixture into the baking dish and bake in the center of the oven for 35 minutes, or until the bread cubes are browned and crisp and the tomatoes are very tender.
5. Serve warm or at room temperature.

Nutrition Facts
Amount Per Serving (6 Servings)

Calories 280.2
Total Fat 17.2 g
Saturated Fat 4.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 10.1 g
Cholesterol 7.9 mg
Sodium 568.9 mg
Potassium 409.7 mg
Total Carbohydrate 25.0 g
Dietary Fiber 2.9 g
Sugars 1.5 g
Protein 8.8 g

Vitamin A 27.5%    Vitamin B-12 3.7%
Vitamin B-6 8.8%    Vitamin C 35.6%
Vitamin D 0.0%    Vitamin E 4.2%
Calcium 19.9%    Copper 9.2%
Folate 13.8%    Iron 12.8%
Magnesium 8.6%    Manganese 21.1%
Niacin 12.8%    Pantothenic Acid 5.6%
Phosphorus 15.9%    Riboflavin 12.3%
Selenium 13.4%    Thiamin 21.6%
Zinc 5.8%

From: http://www.yumsugar.com/tag/jacques+pepin

Couscous + Black Bean Salad

2009-03-07T12:59:00.001-03:00

1 cup whole wheat couscous*
1 1/4 cups vegetable broth*
2 (150z) cans black beans, thoroughly rinsed & drained
1 cup frozen corn
3/4 red bell pepper, seeded & chopped
5 green onions, chopped
1/4 cup fresh cilantro, roughly chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. red wine vinegar
1/2 tsp. ground cumin
1 pinch salt
10 grinds freshly ground black pepper

1.) Cook couscous according to directions, replacing water with vegetable broth.
2.) In a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, salt, & pepper. Set the dressing aside.
3.) After the couscous has finished cooking, fluff it gently with a fork, & transfer it into a large bowl. Stir the beans, corn, red pepper, & green onion into the couscous.
4.) Pour the dressing over the couscous mixture, stirring to coat.
5.) Stir in the fresh cilantro, taste for salt/pepper, & add if necessary.
6.) Serve immediately, or refrigerate & serve later. (This salad is best at room temperature.)

*Variation: You can also use a box of Near East's Near East's "Roasted Garlic & Olive Oil" wheat couscous (instead of using plain, wheat couscous) when making this dish. If you do so, omit the vegetable broth and use water instead.

From: http://veggie-terrain.blogspot.com/

Mexican-Style Chick-Pea Salad

2009-03-07T12:56:00.002-03:00

2 canned chipotle chiles in adobo
3 fresh jalapeno chiles
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
4 cups drained canned chick-peas (2 19-ounce cans)
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice plus additional to taste
3 tablespoons chopped fresh cilantro leaves
Freshly ground black pepper

Directions
Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalapenos. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas, and in a large bowl stir together all ingredients except additional lime juice.

Chill the salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.

From: http://img.foodnetwork.com/FOOD/2003/12/04/ss1b32_chick_pea_salad_lg.jpg

Edamame + Black Bean Summer Salad

2009-03-07T12:54:00.002-03:00

5 Tbsp. red wine vinegar
3 Tbsp. extra virgin olive oil
2 limes, juiced
2 cloves garlic, minced
1/3 c. fresh cilantro, chopped
1 tsp. sugar
3/4 tsp. salt
1 lb. shelled edamame, frozen
3 c. corn kernels, frozen
1 pint grape tomatoes, quartered
4 scallions, thinly sliced
1 (15oz.) can black beans, rinsed & drained

1.) In large bowl, whisk red wine vinegar, olive oil, lime juice, garlic, cilantro, sugar, & salt together. Set aside.
2.) Bring large pot of lightly salted water to a boil. Add frozen edamame, boiling for 3 mins. Add frozen corn to water & continue cooking for 2 more mins.
3.) Drain edamame & corn well, & pour into bowl with dressing.
4.) Add grape tomatoes, scallions, & black beans, & gently stir to mix.
5.) Cover & refrigerate for 2hrs., then stir & serve.

Recipe (adapted from allrecipes.com)

Mixed Vegetable Salad

2009-03-07T12:44:00.002-03:00

For the dressing:
1 bunch Mint Leaves (Wash and Chop fine)
2 tbsp Honey
1 tbsp Lemon Juice
Salt to taste

Salad ingredients:
2 cups Chopped Cucumbers (Wash, Peel, core out the middle and chop the rest into fine cubes)
2 cups Chopped Carrots (Wash, Peel and chop into fine cubes)
1 bunch Green Onions (Chopped fine)
1 cup White Garbanzo Beans (White Channa, soaked overnight and cooked)
2 Green chillies (chopped fine, optional)

Mix the above in a bowl and keep aside.

Method:
Combine all the chopped vegetables in a mixing bowl. Mix well. Add the dressing. Toss and Serve

From: www.masalamagic.blogspot.com/2007_03_01_archive.html

Mutter Paneer

2009-03-07T12:23:00.004-03:00

Ingredients:

1 medium onion sliced into small pieces
2 medium size tomatoes
1/2 cup of paneer cubes (Fry the paneer cubes in oil)
1 cup of green peas
1 Green chilli
1/2 tablespoon of Red Chilli Powder
1/2 teaspoon of ginger garlic paste
1 teaspoon of Turmeric Powder
1/2 tablespoon of cumin seeds
1/2 tablespoon of coriander powder
1/2 tablespoon of Garam Masala powder
3-4 tablespoon of Oil/ghee
2 bay leaves
3-4 cloves
Salt

To make Tomato Puree:

Grind the tomatoes and the green chilli together with 1/2 cup of water.Keep the puree aside.

Heat some oil/ghee in a deep saute pan.Fry cumin seeds,bay leaves and cloves.Add onions,ginger garlic paste and fry them till the onions turn transparent.

Now add tomato puree,required salt,red chilli powder,turmeric powder,coriander powder and garam masala powder.Mix well and saute for a min.Cover the pan and cook for 3-4 mins.

Now add the fried paneer cubes,green peas and mix well.Cover the pan and cook in medium flame 4-5 mins.

Serve hot with any kind of Indian bread/Basmati Rice and enjoy!

Side Note:
paneer cheese = panir cheese = Indian curd cheese Notes: Indians like to serve this bland fresh cheese with spinach or peas. Use within a few days. Substitutes: cubes of firm tofu OR feta cheese (much saltier) To make your own: Bring one gallon of whole milk to a boil, stirring regularly. (It's best to use a double boiler to avoid scalding the milk. Don't use an aluminum or cast iron pan.) Remove from heat, then gradually add lemon or lime juice until the mixture curdles (about 3-4 tablespoons). Cover, and let the mixture sit for a few minutes. Pour the mixture into a cheesecloth-lined colander and allow the curds to drain. Rinse the curds with water and allow to drain some more, then fold the cloth around the cheese and use a weighted plate to press more moisture out of it for a few hours or until it becomes firm.

From: http://thefancifulmind.blogspot.com/2007/09/mutter-paneer-masala.html

Fresh Peas Guggullu

2009-03-07T12:13:00.001-03:00

5-minute saute of green peas (a cup) with finely chopped red onions pieces. Touch of black pepper, salt and fresh grated coconut, they are done. Quick and great tasting traditional Indian recipe to enjoy fresh green peas.

Lettuce Wraps with Spiced Pork

2009-01-28T10:48:00.003-03:00

Serve this quick stir-fry family-style: set out a bowl of stir-fried pork and the lettuce leaves and let people make their own wraps.

Makes 4 servings, 1 cup filling each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

Sauce
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon dry sherry or rice wine
2 teaspoons cornstarch
1 teaspoon brown sugar
1 teaspoon reduced-sodium soy sauce
1 teaspoon sesame oil

Stir-fry
3 teaspoons canola oil, divided
1 pound thin center-cut boneless pork chops, trimmed of fat and cut into thin julienne strips
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 8-ounce can sliced water chestnuts, rinsed and coarsely chopped
1 8-ounce can sliced bamboo shoots, rinsed and coarsely chopped
8 ounces shiitake mushrooms, stemmed, cut into julienne strips
4 scallions, greens only, sliced
1 head iceberg lettuce, leaves separated

1. To prepare sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
2. To prepare stir-fry: Heat 2 teaspoons canola oil over medium-high heat in a large nonstick skillet or wok. Add pork; cook, stirring constantly, until no longer pink, about 4 minutes. Transfer to a plate. Wipe out the pan.
3. Add remaining 1 teaspoon oil, garlic and ginger; cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until the mushrooms have softened, about 4 minutes. Return the pork to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve sprinkled with scallions and wrapped in lettuce leaves.

NUTRITION INFORMATION: Per serving: 331 calories; 16 g fat (5 g sat, 8 g mono); 59 mg cholesterol; 22 g carbohydrate; 25 g protein; 6 g fiber; 628 mg sodium.

Nutrition bonus: Vitamin C (20% daily value), Iron (15% dv).

1 Carbohydrate Serving

Exchanges
1/2 other carbohydrate,
2 vegetable,
3 medium-fat meat

MAKE AHEAD TIP: The sauce will keep, covered, in the refrigerator for up to 2 days.

French Onion Soup

2009-01-25T11:46:00.004-03:00

Ingredients
1/2 cup unsalted butter
6 onions, sliced (yellow will do, but if like a bit sweeter, do half yellow, half sweet)
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine
3 heaping tablespoons all-purpose flour
2 quarts (=8 Cups) beef broth (or do half broth and half stock if you like stronger flavor)
1 baguette, sliced
1/2 pound grated Gruyere

Directions
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25-35 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Chicken & White Bean Soup

2009-01-25T11:23:00.002-03:00

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

Makes Makes 6 servings, 1 1/2 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage or 1/4 teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

NUTRITION INFORMATION: Per serving: 199 calories; 6 g fat (1 g sat, 3 g mono); 52 mg cholesterol; 16 g carbohydrate; 23 g protein; 4 g fiber; 530 mg sodium.

Nutrition bonus: Selenium (19% daily value), Iron (15% dv).

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Light Crumb Cake

2009-01-18T11:03:00.002-03:00

This cake is good. It's not just good, it's Low Fat People. The normal serving of coffee cake has on average 14 grams of fat and 320 calories per serving, this one, a mere 5 grams of fat and 210 calories per serving. Sweet!

Recipe:
Nonstick baking spray with flour
1 1/2 C unbleached all-purpose flour
1/2 C cake flour
3/4 C packed light brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
3 tbsp unsalted butter softened, plus 1 tbsp melted and cooled
1/2 C granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 C plain low-fat yogurt

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray an 8-inch square baking pan with the nonstick baking spray. Whisk the all purpose flour, cake flour, 1/2 cup of the brown sugar, salt, baking powder and baking soda together in a medium bowl. Remove 1/4 cup of the flour mixture and mix it with the remaining 1/4 cup of brown sugar and the cinnamon in a small bowl; set aside.

2. Beat the 3 tablespoons of softened butter and the granulated sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a rubber satula as needed. Add the eggs one at a time, beating well after each addition.

3. Reduce the mixer speed to low. Beat in one-third of the flour mixture until just incorporated, followed by the vanilla and one-third of the yogurt , scraping down the bowl as needed. Repeat this process twice more, alternating between the remaining flour mixture and yogurt until the ingredients are just incorporated. Do not overmix.

4. Scrape the cake batter into the prepared baking pan. Stir the 1 tablespoon melted butter into the reserved cinnamon mixture and toss gently with a fork until the butter is evenly distributed creating some pea-sized crumbs. Sprinkle the crumb mixture evenly over the batter.

5. Bake until golden brown and a toothpick inserted in the center of the cake comes out with a few crumbs attached, 35 to 40 minutes, rotating the pan half way through baking. Transfer the baking pan to a wire rack and let the cake cool completely before cutting into squares.

Per Serving: Calories: 210; Fat: 5g; Sat Fat: 3g; Chol: 45 mg; Carb:38g; Protein: 4g; Fiber:1g; Sodium: 150mg

Grilled Halibut with Grilled Red Pepper Harissa

2009-01-17T12:17:00.002-03:00

Ingredients

1 red jalapeño chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
2 large red bell peppers, quartered lengthwise, seeded
Olive oil for brushing plus 1/4 cup
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Preparation

Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.

Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.

Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

Mojito-Marinated Chicken Breasts

2009-01-17T12:06:00.002-03:00

Ingredients

3/4 cup fresh lime juice
1/2 cup plus 2 tablespoons light rum
1/2 cup finely chopped fresh mint
6 tablespoons mint syrup
1 tablespoon vegetable oil
1 tablespoon coarse kosher salt
6 chicken breast halves with skin and bones (about 5 pounds)
3 large limes, quartered lengthwise
Fresh mint sprigs

Preparation

Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice.

Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat. Let stand at room temperature.

Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side. Transfer to platter.

Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve.

Market tip:
Mint syrup is often shelved with the coffee and tea at the supermarket.

Fish Fillets in Parchment with Asparagus and Orange

2009-01-17T12:03:00.002-03:00

Ingredients

4 15x15-inch squares parchment paper
4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice

Preparation

Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.

Bake fish packets 17 minutes. Slide packets onto plates and serve.

Indian-Spiced Fish with Cucumber Relish

2009-01-17T12:01:00.002-03:00

Ingredients

1/2 cup plain nonfat yogurt
4 teaspoons minced peeled fresh ginger, divided
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 5- to 6-ounce halibut steaks or mahi-mahi fillets (each about 3/4 to 1 inch thick)

1 1/2 cups diced English hothouse cucumber
2 tablespoons seasoned rice vinegar*
2 tablespoons chopped fresh cilantro

Olive oil
Fresh cilantro sprigs

Preparation

Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.

Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)

Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.

*Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.

Honey-Roasted Pork

2009-01-17T11:49:00.004-03:00

Ingredients

1 4-pound boneless pork rib roast
1 tablespoon coarse salt
1 teaspoon coarsely ground black pepper
1/2 cup honey
4 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 teaspoons ground garam marsala or coriander
1 1/2 teaspoons dried thyme
3/4 cup (about) canned low-salt chicken broth or water

Preparation
Place pork, fat side up, in large glass baking dish. Rub pork with salt and pepper. Whisk honey, 4 tablespoons lemon juice, 4 tablespoons olive oil, garam marsala, and thyme in small bowl. Pour over pork; cover pork loosely with foil. Let stand at room temperature 1 hour, basting occasionally.

Preheat oven to 375°F. Transfer pork to roasting pan; reserve marinade. Roast pork 15 minutes. Spoon 1/4 of reserved marinade over pork. Add 1/4 cup broth to roasting pan. Roast pork 15 minutes; spoon remaining marinade over. Add 1/4 cup broth to pan. Roast until instant-read thermometer inserted into center of pork registers 150°F, about 40 minutes longer. Baste ocassionally throughout the 40 minutes. Add 1/4 cup broth to pan, stirring browned bits from bottom.

Transfer pork to platter; tent with foil. Use remaining juices to pour over sliced served pork.

Naan

2009-01-16T21:17:00.002-03:00

INGREDIENTS (Nutrition)
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Nutritional Information: Naan
Servings Per Recipe: 14

Amount Per Serving
Calories: 211
Total Fat: 4.5g
Cholesterol: 24mg
Sodium: 374mg
Total Carbs: 36g
Dietary Fiber: 1.2g
Protein: 6.1g

Korean Beef BBQ

2009-01-05T14:38:00.002-03:00

Ingredients
2 cups steamed jasmine rice
1 lb top sirloin steak, cut into 1/16 th in. strips
1 tablespoon brown sugar
3 tablespoons soy sauce
1 tablespoon mirin (rice wine)
1 teaspoon bottled minced ginger
1 teaspoon dark sesame oil
3 garlic cloves, minced
cooking spray

Directions

1. To cut beef at 1/16th of an inch, it is easier if the meat is partially frozen.
2. Combine brown sugar through garlic in a large zip-lock bag and stir.
3. Add the beef slices and marinate in refrigerator for 1 hour.
4. Heat a large non-stick skillet coated with cooking spray over medium heat and add beef, discarding remaining marinade.
5. Cook approximately 8 minutes turning frequently, or until desired degree of doneness.
6. If you prefer to grill, place a wire grilling basket coated with cooking spray on grill rack, and grill 8 minutes, turning frequently.
7. Serve over jasmine rice.

Good Old Fashioned Pancakes

2008-12-31T12:48:00.001-03:00

INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Classic Beef Pot Roast

2008-12-30T13:57:00.002-03:00

Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts for this traditional recipe.

Yield
10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Ingredients
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
Preparation

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Nutritional Information
Calories:307 (31% from fat)
Fat:10.4g (sat 3.5g,mono 4.8g,poly 0.5g)
Protein:28.6g
Carbohydrate:23.7g
Fiber:2.8g
Cholesterol:85mg
Iron:3.9mg
Sodium:340mg
Calcium:34mg

Easy Chicken Potpie Recipe

2008-12-14T11:08:00.003-03:00

Ingredients:
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup plus 2/3 cup fat-free milk, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
2 packages (16 ounces each) frozen mixed vegetables, thawed
1-1/2 cups cubed cooked chicken breast
1-1/2 cups reduced-fat biscuit/baking mix

Directions:

In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown. Yield: 6 servings.

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 20 min. Bake: 40 min.

Nutrition Facts
One serving: 1-1/3 cups chicken mixture with 2 biscuits Calories: 342 Fat: 5 g Saturated Fat: 2 g Cholesterol: 36 mg Sodium: 871 mg Carbohydrate: 53 g Fiber: 7 g Protein: 21 g Diabetic Exchange: 3 vegetable, 2-1/2 starch, 2 very lean meat.

Rabanada de Natal

2008-11-24T21:58:00.002-03:00

Ingredientes:

• 2 gemas
• 3 colheres de sopa de açúcar branco
• 1 colher de leite
• 1 colher de nata
• baunilha em pó (opcional)
• 12 fatias de pão de véspera
• óleo
• açúcar em pó
• canela moída
• frutas frescas

Coloque as gemas dentro de uma tigela e junte o açúcar. Bata a gemada até obter um creme macio e espesso. Adicione aos poucos o leite e a nata. Bata um pouco mais e aromatize com 1 colher de café de baunilha em pó (opcional). Bata novamente. Molhe o pão com esta mistura e deixe embeber durante alguns minutos. Aqueça bastante óleo numa frigideira ou num recipiente fundo. Frite as fatias, poucas de cada vez, virando-as até dourarem uniformemente. Retire da fritura com uma escumadeira e escorra o excedente da gordura sobre folhas de papel absorvente. Polvilhe as rabanadas ainda quentes com açúcar e canela. Acompanhe com tiras finas de fruta fresca.

Kaddo Bourani (Afghani Pumpkin w/Yogurt & Beef Sauce)

2008-10-19T10:53:00.004-03:00

This dish is a change from the norm, but ’tis the season to show off pumpkins. Today’s dish is kaddo bourani, which originates in Afghanistan.

Now I’m going to guess that you’re in one of two crowds in your reaction to this dish: (1) I’ve never had Afghani food before and have absolutely no idea what its like or (2) I’ve had Afghani food before from some amazing restaurant called Helmand and they had something just like this!

Well to the number oners, Afghani food is really tasty. My impression of it is sort of like Indian food as far as flavor and style goes, but “drier” (compared to the more stew-like curries that we all know and love). Definitely worth trying if the opportunity ever presents itself. To the number two folks out there, my first (and sadly only) exposure to Afghani food was at Helmand in the Boston area, and yes, that place was excellent and I had a memorable meal. There’s a reason that this dish looks familiar–it comes from the original recipe which got me very excited as this dish was one of their creations that I had the pleasure of eating when I was in Boston (and I still remember two years later!).

This dish is intended to be an appetizer (and is served as such at The Helmand), but you could always go the lazy route, eat a larger portion, and call it a light meal (which is what I did ). So by now, you’re probably wondering what is it like? Basically, the already sweet pumpkin is further sweetened and cooked long and slow to the point where it just wants to fall apart. It is then topped with a tangy yogurt-based sauce (spiked with garlic and mint for a surprisingly balanced, delicious taste–again, coming from somebody who isn’t a big fan of yogurt) and finished off with tomato-based, lightly spiced beef sauce. With all of these components together, you get a really interesting presentation and an incredible marriage of flavors that’s strange to read about but a pleasure to taste. I’m sure other Helman patrons out there can back me up on this one.

1 sugar/pie pumpkin, about 3-5 lbs
1/8 cup vegetable oil
1 cup sugar
Yogurt Sauce
1 cup plain yogurt
1 garlic clove, minced
1/2 tsp dried mint
at least 1/4 tsp salt
Tomato Meat Sauce
1/4 cup vegetable oil
3 shallots
1-1.5 lbs ground beef
1 large tomato
2 garlic cloves
1.25 tsp ground coriander
1.5 tsp salt
1 tsp freshly ground pepper
1/2 teaspoon turmeric powder
2 Tbsp tomato paste
1 1/3 cups water

The most laborious part of this recipe is prepping your pumpkin, so between that and the long baking time, start this well in advance. Also, on the note of pumpkins, be sure to get a sugar/pie pumpkin because getting a gigantic decorative pumpkin will really make this dish pretty bland.

With a vegetable peeler or a small knife, peel off the rind of the pumpkin. Its ok to take a little “too much” off as that part is still rind-like as well (like the white part of a watermelon).

Once you’ve peeled as much off as you can, cut your pumpkin in half and remove the seeds and stringy fibers. And of course, be sure to save your seeds for an easy snack!

Preheat your oven to 300?F and slice your pumpkin into about 8 pieces. Now this part will raise some eyebrows: coat your pumpkin pieces with all of that oil and then coat it with all of that sugar. Yes, you read the amounts correctly–it is a lot and it seems like there’s no way this can work (if you can believe it, I actually reduced the original amount of sugar from 1.5 cups to 1 cup!). Just rub it all on and lay each piece hollow-side up in a pan and cover the whole thing with some aluminum foil.

Let the pumpkin pieces bake until they turn dark and translucent. They should become really tender, but that will cost you at least 3 hours in the oven. Baste the pieces once with the pan juices after about 2.5 hours of baking. See why I suggested you start early? Slow cooking the pumpkin in all of that sugar and oil is going to not only bring out the pumpkin’s own natural juices, but it will also carmellize and absorb all of those sugars. Mmm, very healthy fruit.

Now, to prepare the yogurt sauce, you really don’t have a lot of work to do. Simply mix the yogurt, finely minced garlic, dried mint, and salt. Cover and refrigerate until serving time. I know–good thing you have 3 hours to get this step done!

The other component to prepare for this dish: the meat sauce (you mightlvery well have extra meat sauce leftover relative to the pumpkin and yogurt sauce). You’ll want to start this close to the time when your pumpkins should be coming out of the oven (e.g. 30 minutes prior), as you want both the pumpkins and this sauce to be hot. The original recipe called for a large onion, but much to my dismay, onions are not allowed in my kitchen (which is why you’ll see me so often using chives, scallions, or shallots instead ), so instead I went with shallots.

Whatever you’re using (onions vs shallots), mince it pretty finely and brown in a saucepan with all of the oil on medium-high heat. Add the beef and keep that crumbled and moving, cooking until no longer pink. Seed and peel your tomato and then finely chop it and mince your garlic cloves. Add these and everything else (except for the water and tomato paste). After about five minutes, add your water and tomato paste, heat things up so that the water starts boiling (shouldn’t take long), and finally lower the heat and let all of this simmer together for about 15 minutes. Things should go from looking meaty to looking pretty saucy.

Just before serving, taste your yogurt sauce and add more salt to taste. Arrange one or more slices of pumpkin per plate (depends if you intend this to be an appetizer or a meal–I chose the latter, hence my larger serving), drizzle and spread at least 2 tablespoons of yogurt sauce on top and around the plate, and finally, the arc de triomphe, top with a good sized scoop of meat sauce. Yes, serving the yogurt sauce cold while everything else is hot seems a little strange, but it will warm up really quickly and if it started out any warmer, it would be pretty messy.

Enjoy!

From: http://mikes-table.themulligans.org/2007/11/07/kaddo-bourani/

confirmed at: http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1998/10/28/FD78824.DTL&type=printable

Southwestern Stuffed Acorn Squash

2008-10-19T10:40:00.002-03:00

Sweet and creamy acorn squash balances the slightly spicy sausage filling.

Makes 6 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

3 acorn squash (3/4-1 pound each)
5 ounces bulk turkey sausage
1 small onion, chopped
1/2 medium red bell pepper, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed
1/2 teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

NUTRITION INFORMATION: Per serving: 259 calories; 7 g fat (4 g sat, 1 g mono); 29 mg cholesterol; 38 g carbohydrate; 15 g protein; 7 g fiber; 482 mg sodium; 884 mg potassium.
Nutrition bonus: Vitamin C (80% daily value), Vitamin A (45% dv), Calcium (20% dv), Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable

French Silk Pie

2008-10-19T10:30:00.001-03:00

Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee to give an ultra-rich flavor to this creamy French silk pie.

Makes 10 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 4 1/4 hours (including chilling time)

EASE OF PREPARATION: Moderate

Crust
30 chocolate wafers (see Makeover Tip)
2 tablespoons chopped pitted dates
2 tablespoons water
1 tablespoon canola oil

Filling
1 tablespoon brewed coffee
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
1 large egg
1/2 cup low-fat milk
8 tablespoons packed light brown sugar, divided
1/3 cup unsweetened cocoa powder, preferably Dutch-process
2 ounces bittersweet chocolate, chopped
1 1/2 teaspoons vanilla extract
2 tablespoons dried egg whites (see Ingredient Note), reconstituted according to package directions
1/2 teaspoon cream of tartar

1. Preheat oven to 325°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
3. Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.
4. To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
5. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
6. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
7. Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.

NUTRITION INFORMATION: Per serving: 172 calories; 6 g fat (1 g sat, 1 g mono); 22 mg cholesterol; 29 g carbo hydrate; 4 g protein; 2 g fiber; 88 mg sodium; 106 mg potassium.
2 Carbohydrate Servings
Exchanges: 1 1/2 other carbohydrate, 1 fat

TIP: Makeover tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman’s Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.

Ingredient note: Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch deep-dish pie pan

Deep-Dish Apple Pie

2008-10-19T10:25:00.001-03:00

Whole-wheat pastry flour adds a bit more fiber to the crust of our healthy apple pie. We lowered the fat by replacing some of the butter with canola oil. To achieve a juicy filling with plenty of tender bits of apple, we combine two types of tart-sweet apples, then precook part of the filling before adding it to the pie shell to avoid that unfortunate hollow spot that can occur when the filling shrinks away from the top.

Makes 10 servings

ACTIVE TIME: 1 1/4 hours

TOTAL TIME: 4 hours (including cooling time)

EASE OF PREPARATION: Easy

Crust
1 1/4 cups whole-wheat pastry flour
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar, plus 1 teaspoon for sprinkling
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water
1 egg white, lightly beaten, for brushing

Filling
6 cups thinly sliced peeled McIntosh apples (about 2 pounds) (see Tip)
6 cups thinly sliced peeled Granny Smith apples (about 2 pounds) (see Tip)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour

1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for 1 hour.
2. To prepare filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.
3. To assemble & bake pie: Position a rack in the lower third of the oven; preheat to 425°F.
4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine remaining 1 teaspoon of granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.
5. Bake the pie for 20 minutes; reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.

NUTRITION INFORMATION: Per serving: 352 calories; 10 g fat (4 g sat, 3 g mono); 14 mg cholesterol; 65 g carbohydrate; 4 g protein; 7 g fiber; 153 mg sodium; 234 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).
4 Carbohydrate Servings
Exchanges: 2 starch, 2 fruit, 2 fat

TIP: Tip: The best apple pie filling combines “saucy” apples (that cook down to a saucelike texture) and “shapely” apples (that hold their shape after baking). Pick one variety from each category—here we used McIntosh and Granny Smith. Saucy: McIntosh, Cortland, Macoun, Mutsu (Crispin), Paula Red or Empire. Shapely: Granny Smith, Golden Delicious, Jonathon, Jonagold, Northern Spy or Ida Red.

MAKE AHEAD TIP: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months. | Equipment: 9 1/2-inch deep-dish pie pan

Indian Vegetable Stew

2008-10-19T10:03:00.002-03:00

Sweet sautéed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew.

Makes 6 servings, 1 1/4 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
3 large onions, coarsely chopped (4 cups)
4 cloves garlic, minced
1 teaspoon cumin seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/8 teaspoon cayenne pepper
1 pound new potatoes, scrubbed and quartered
1 1/2 cups water
1/2 teaspoon salt
1 19-ounce can chickpeas, rinsed
1 14-ounce can crushed tomatoes, preferably fire-roasted
1 pound mini carrots
3/4 cup chopped fresh cilantro
3/4 cup low-fat plain yogurt (optional)

1. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
2. Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.

NUTRITION INFORMATION: Per serving: 264 calories; 4 g fat (1 g sat, 2 g mono); 0 mg cholesterol, 51 g carbohydrate; 9 g protein; 10 g fiber; 603 mg sodium; 997 mg potassium.

Nutrition bonus: Vitamin C (53% daily value), Fiber (40% dv), Folate (25% dv).

3 Carbohydrate Servings

Exchanges: 2 starch, 2 vegetable, 1 very lean meat

Jambalaya Jubilee!

2008-10-10T13:41:00.003-03:00

INGREDIENTS:

* 4 skinless, boneless chicken breast halves - diced
* 3 cups chicken broth
* 1-1/2 cups long grain white rice
* 1/2 pound smoked sausage, sliced
* 2 tablespoons vegetable/sunflower(from kansas yeah!)/peanut oil
* 1 red bell pepper, seeded and chopped
* 1 onion, finely chopped
* 2 carrots, thinly sliced
* 1 stalk celery, thinly sliced
* 1/2 (8 ounce) can mushroom pieces, drained
* 1/8 teaspoon cayenne pepper, or to taste
* salt and pepper to taste
* 3 cloves garlic, minced
* 1 orange habanero, finely chopped (the most important ingredient)
* 1 16oz can of diced tomatoes (our’s were in cilantro and lime)
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon ground black pepper
* 1 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 2 teaspoons Worcestershire sauce
* bag of frozen shimp

DIRECTIONS:

1. Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, bell pepper and sausage and shrimp.
2. Pour in the broth, and bring to a boil. Add the rice, and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed.

Pecan-Crusted Chicken

2008-10-03T09:25:00.002-03:00

This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange. Serve with a spinach salad.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed (see Tip)
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper (see Note)
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided

1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

NUTRITION INFORMATION: Per serving: 281 calories; 15 g fat (2 g sat, 8 g mono); 66 mg cholesterol; 7 g carbohydrate; 29 g protein; 2 g fiber; 430 mg sodium; 376 mg potassium.
Nutrition bonus: Selenium (34% daily value), good source of omega-3s.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 4 lean meat, 1/2 fat

TIP: Tip: It can be hard to find individual chicken breasts small enough for our recommended 4-ounce (uncooked) portion size. If yours are closer to 5 ounces each, remove the tender (about 1 ounce) from the underside to get the correct portion size. Wrap and freeze the leftover tenders; when you have gathered enough, use them in a stir-fry, for chicken fingers or in soups.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

Sensual Shallot Bruschetta

2008-09-28T13:52:00.002-03:00

This is a most fabulous bruschetta, I’m addicted to it. It does work best if you prepared the tomato mixture ahead and chill for a day.

Ingredients:

12 roma (plum) tomatoes, chopped
1 tablespoon garlic, minced
2 tablespoons shallots, minced
1 cup chopped fresh basil
1 teaspoon lemon juice
S & P to taste
1/3 cup extra virgin olive oil
3 cloves garlic, slivered
1/4 cup extra virgin olive oil
1 pd Italian bread
2 tablespoons Parmesan
2 tablespoons Romano
What’s Next:

Set oven to broil.

In a large bowl- toss together roma tomatoes, minced garlic, shallots, basil, lemon juice, S & P and 1/3 cup olive oil. Chill overnight if possible.

In a small saucepan- add 1/4 cup olive oil and slivered garlic and cook for 2-3 minutes on medium heat. Toss garlic in trash, keep olive oil.

Slice Italian bread in small to medium size slices. Brush pieces with garlic-based olive oil. Add roma tomato mix. Sprinkle Parmesan & Romano cheese on top. Place in oven until browned and bubbling, about 2-3 minutes.

Enjoy!

Beef Bourguignon

2008-09-28T13:43:00.001-03:00

1/2 lb bacon
8 green onions, chopped
2 onions, diced
2 carrots, diced
2 cloves garlic, minced
2 cups flour
1 tsp nutmeg
salt and pepper
3 lbs cubed stewing beef
olive oil
1/4 cup Cognac
2 cups beef stock
2 fresh thyme sprigs
3 cups dry red wine
1 bay leaf
24 pearl onions
5 tbsp butter
2 tbsp sugar
1 lb mushrooms
chopped fresh parsley for garnish

1. Chop raw bacon into small pieces. Cook in a non-stick frying pan over medium heat until browned. Remove with a slotted spoon and set aside.

2. Add enough oil to the bacon fat to make 1/4 cup and add diced onions, carrots, green onions and garlic. Saute until soft. Transfer to a large oven proof pot.

3. In a large dish mix the flour, nutmeg, salt and pepper. Toss the cubed beef in flour to coat. Add to frying pan with enough oil to prevent sticking (I had to do 2 batches). Brown well and transfer meat to the large pot with the veggies.

4. Use the 1/4 cup cognac and some of the beef stock to deglaze the frying pan over high heat. Scrap all the bits of good stuff off the bottom and then pour into pot.

5. Add remaining beef stock, wine, thyme and bay leaf. Bring to a boil. Once boiling, transfer covered pot to oven and bake at 325F for 3 hours.

6. In the meantime, peel the pearl onions (easier if you blanche them for 30 seconds or so). Saute them in 2 tbsp butter with 2 tbsp of sugar until browned. Remove to a dish, in the same pan saute mushroom with remaining butter. Transfer to dish with onions.

7. 30 minutes before ready to serve, add onions and mushrooms to the stew. Continue baking.

8. Serve and garnish with bacon bits and chopped parsley.

Pumpernickel Bread Dip

2008-09-28T13:40:00.002-03:00

1 cup mayo
2 cups sour cream
1 envelope vegetable soup mix
1 can water chestnuts, chopped
1 1/2 packages of frozen spinach (drained and chopped)
3 green onions, chopped
1/2 cup chopped red peppers
2 loaves pumpernickel bread

1. Mix mayo, sour cream, and soup mix.

2. Stir in water chestnuts, onions and red peppers.

3. Squeeze extra water out of spinach (note: since the recipe calls for 1 1/2 packages of frozen spinach, cut through the second package while still frozen with a serrated knife, so you can put it back in the freezer to save for something else). Stir spinach into mixture.

4. Cut the top off one loaf of bread, and slice down around the edge (almost to the bottom) scoop out the middle to form a big bowl. Place the dip in the bowl and cut the remaining bread into cubes for dipping.

From: http://janetishungry.blogspot.com/search/label/Appetizers

Filet Mignon with Rosemary and Port Reduction

2008-09-28T13:36:00.001-03:00

4 beef tenderloin steaks
2 cloves garlic, halved
salt and pepper
1/2 cup Port
1/2 cup beef broth
1 tsp chopped fresh rosemary
1/4 tsp salt
2 tsp butter

1. Rub cut garlic over both sides of steaks and season with salt and pepper.

2. Grill steak over direct heat until desired doneness.

3. While steak is grilling, bring Port, broth and rosemary to a boil in a small saucepan. Boil until reduced to about 1/3 cup. (You can make the sauce ahead and reheat it just before the steaks are ready).

4. Stir butter into sauce and serve over steaks.

From: http://janetishungry.blogspot.com/2007_06_01_archive.html

New York Times Chocolate Chip Cookies

2008-09-28T13:22:00.001-03:00

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Pork Medallions with Fig & Port Wine Sauce

2008-09-28T12:16:00.002-03:00

This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.

Makes 4 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

16 small dried Mission figs, stemmed
1 cup tawny port (see Note)
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 cup thinly sliced onion
1 cup reduced-sodium chicken broth
1 teaspoon chopped fresh thyme
1 bay leaf
1 teaspoon balsamic vinegar, or more to taste
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 pork tenderloin (1-1 1/4 pounds), trimmed and sliced into 1-inch-thick medallions
1/4 cup all-purpose flour

1. Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
2. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
3. Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until it’s reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.

NUTRITION INFORMATION: Per serving: 394 calories; 10 g fat (2 g sat, 6 g mono); 64 mg cholesterol; 34 g carbohydrate; 26 g protein; 4 g fiber; 229 mg sodium; 618 mg potassium.

Nutrition bonus: Selenium (58% daily value), Potassium (18% dv), Zinc (16% dv), Iron (15% dv).

2 Carbohydrate Servings

Exchanges: 1 fruit, 1 other carbohydrate, 3 1/2 lean meat

TIP: Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.

Cuban-Style Pork & Rice

2008-09-28T12:13:00.003-03:00

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd. Don’t worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.

Makes 10 servings, about 1 1/3 cups each

ACTIVE TIME: 1 hour

TOTAL TIME: 1 3/4 hours

EASE OF PREPARATION: Moderate

1/4 cup paprika
1/4 cup lime juice
3 tablespoons extra-virgin olive oil, divided
2 tablespoons rum (optional)
2 teaspoons minced garlic plus 2 tablespoons chopped garlic, divided
2 teaspoons chopped fresh oregano
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1 1/2 pounds boneless pork chops (3/4-1 inch thick), trimmed, cut into cubes
2 cups chopped onion
2 cups arborio rice or short-grain brown rice
2 14-ounce cans reduced-sodium chicken broth
1 cup canned diced tomatoes
2 tablespoons capers, rinsed
1/4 teaspoon saffron threads (see Note) [missing note]
16 large raw shrimp (21-25 per pound), peeled and deveined (optional)
2 cups frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
1/2 cup roasted red peppers, cut into strips

1. Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork and stir to coat.
2. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork to a plate.
3. Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add rice and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.) Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
4. Preheat oven to 350°F.
5. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you’ve added shrimp, they should be opaque and pink), 10 to 15 minutes more.

NUTRITION INFORMATION: Per serving: 257 calories; 9 g fat (2 g sat, 5 g mono); 40 mg cholesterol; 26 g carbohydrate; 19 g protein; 5 g fiber; 249 mg sodium; 414 mg potassium.
Nutrition bonus: Vitamin A (40% daily value), Vitamin C (35% dv), Selenium (32% dv), Folate (17% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat

TIP: Note: Saffron is the dried stigma of a saffron crocus. It contributes a pungent flavor and intense yellow color to classic dishes like paella. Saffron is sold in threads and powdered form.

Mango Margarita

2008-09-28T11:46:00.000-03:00

Ingredients:

180 ml Tequila
180 ml Sour Mix
Ice Cubes
60 ml Triple sec
11/4 cup cubed, peeled Mango

How to make mango margarita:
Pour liquids into blender, then sliced mango and mix for 10-15 seconds.
Top with ice to fill blender and mix for another 30 seconds or until desired consistency.

Crockpot Moroccan Lentil Stew

2008-09-21T14:16:00.001-03:00

Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless stew.

Prep Time: 30 minutes
Cook Time: 9 hours,

Ingredients:
1 cup dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, cubed
1 onion, chopped
4 cloves garlic, minced
2 (14 oz.) cans diced tomatoes, undrained
1 Tbsp. curry powder
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. crushed red pepper
2 cups water
8 oz. pkg. frozen cut green beans, thawed

Preparation:
Combine all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. 6 servings

Crockpot Chicken and Apples

2008-09-21T14:14:00.000-03:00

Try this easy and delicious low fat, low sodium recipe for chicken, cooked in the crockpot.

Prep Time: 25 minutes
Cook Time: 7 hours, 10 minutes

Ingredients:
6 ounce can frozen orange juice concentrate
1/2 teaspoon dried marjoram leaves
1/8 teaspoon ground nutmeg
2 garlic cloves, minced
1 onion, chopped
6 boneless skinless chicken breasts
3 Granny smith apples, cored and sliced
salt and pepper to taste
1 tablespoons cornstarch

Preparation:
In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, and nutmeg. Place onions and garlic in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to coat and place in crockpot over onions. Pour any remaining orange juice mixture over the chicken. Cover and cook on low for 6 hours until chicken is almost cooked. Add apples and cook 40-50 minutes longer on low until apples are tender and chicken is thoroughly cooked.

Mix together water and cornstarch in a small bowl and stir into the juices in saucepan. Cover and cook on high heat, stirring occasionally, until sauce is thick and bubbly, 10-15 minutes. Serve the sauce over the chicken and apples. Makes 6 servings

Pork Chops with Apricot-Tomato Chutney

2008-09-12T11:51:00.003-03:00

Roasted tomatoes have a bright taste that's perfect with apricots - which are themselves a traditional bistro pairing with pork. Altogether, here's a meal that only needs couscous and some steamed cauliflower or green beans on the side.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

4 boneless, center-cut pork loin chops (1-1 1/4 pounds), trimmed of fat
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 14-ounce can diced fire-roasted tomatoes
1/4 cup chopped dried apricots
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper
1 tablespoon chopped fresh thyme for garnish

1. Preheat oven to 350°F.
2. Sprinkle pork chops with salt and pepper. Heat oil in a large skillet over medium heat. Add the pork chops and cook until browned, 1 to 2 minutes per side. Transfer to an 8-inch-square glass baking dish. Add tomatoes, apricots, lemon juice and crushed red pepper to the skillet and increase heat to medium-high. Bring to a boil and cook, scraping up any browned bits, until the sauce thickens into chutney, 4 to 5 minutes. Pour the chutney over the pork chops.
3. Bake the pork chops until just cooked through, 8 to 10 minutes. Divide the chops and chutney among 4 plates and sprinkle with thyme.

NUTRITION INFORMATION: Per serving: 242 calories; 10 g fat (3 g sat, 6 g mono); 65 mg cholesterol; 11 g carbohydrate; 25 g protein; 2 g fiber; 414 mg sodium.
Nutrition bonus: Selenium (55% daily value), Vitamin C (25% dv), Vitamin A (20% dv).

RELATED RECIPES: Mustard-Maple Pork Tenderloin Tuscan Pork Loin Adobo Pork & Potato Packets Pork Tenderloin with Grilled Peach-Ginger Chutney Pork Chops with Apples & Thyme Quick Pork Saute with Blackberries

Zuppa Toscana

2008-09-10T12:12:00.003-03:00

This is a much requested recipe on this site, given its name! Someone who used to work at the Olive Garden sent in the original recipe, which I've adapted to serve 6-8. Try it, it is really yummy!

P.S. To be honest, this recipe isn't very "Tuscan". It is a very good soup and hits the spot on cold winter days. I've included this and a few other Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at this restaurant chain, I think making these recipes at home make them even better! :)

Makes: 6-8 servings

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoughouly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

Buon appetito!

From: http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html

Pineapple-Teriyaki Chicken

2008-08-25T10:23:00.002-03:00

Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it’s delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1/3 cup dry sherry (see Note)
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
4 large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip)
1 teaspoon cornstarch
1 tablespoon butter

1. Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
2. Meanwhile, preheat grill to medium-high.
3. Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
4. Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.

NUTRITION INFORMATION: Per serving: 360 calories; 11 g fat (4 g sat, 3 g mono); 83 mg cholesterol; 39 g carbohydrate; 22 g protein; 1 g fiber; 467 mg sodium; 238 mg potassium.
Nutrition bonus: Vitamin C (30% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 fruit, 3 lean meat, 1/2 fat

TIP: Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

Tip: You’ll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions.

Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Raspberry-Balsamic Chicken with Shallots

2008-08-13T10:25:00.001-03:00

Tasty and flexible—what more could you want in a recipe? You could easily vary the flavors by making the dish with black cherry jam and red-wine vinegar, apricot jam and apple cider vinegar or orange marmalade and sherry vinegar.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour 20 minutes (including 1 hour of marinating)

EASE OF PREPARATION: Moderate

3/4 cup seedless all-fruit raspberry jam
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 4- to 5-ounce boneless, skinless chicken breasts, tenders removed (see Tip)
2 1/2 teaspoons extra-virgin olive oil
1/2 cup chopped shallots (2-3 large)
1 1/2 teaspoons minced fresh thyme

1. Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large sealable plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute. Remove the chicken from the marinade (discard marinade). Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes. Serve immediately.

NUTRITION INFORMATION: Per serving: 296 calories; 4 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 36 g carbohydrate; 27 g protein; 0 g fiber; 371 mg sodium; 370 mg potassium.

Nutrition bonus: Selenium (28% daily value).

2 1/2 Carbohydrate Servings

TIP: Tip: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."

Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.

MAKE AHEAD TIP: Cover and refrigerate the sauce for up to 1 week.

Chicken & Blueberry Pasta Salad

2008-07-09T09:45:00.002-03:00

Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4.

Makes 6 servings, about 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 pound boneless, skinless chicken breast, trimmed of fat
8 ounces whole-wheat fusilli or radiatore
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/3 cup reduced-sodium chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
1 teaspoon freshly grated lime zest
1/4 teaspoon salt

1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

NUTRITION INFORMATION: Per serving: 315 calories; 11 g fat (3 g sat, 6 g mono); 49 mg cholesterol; 33 g carbohydrate; 23 g protein; 5 g fiber; 238 mg sodium; 207 mg potassium.

Nutrition bonus: Selenium (60% daily value), Fiber (20% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 2 very lean meat, 2 fat

MAKE AHEAD TIP: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.

Sizzled Citrus Shrimp

2008-07-08T10:14:00.001-03:00

This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve as a main dish or as a tapa (appetizer).

Makes 4 servings, about 3/4 cup each

ACTIVE TIME: 15 minutes (including peeling shrimp)

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

Marinade & Shrimp
3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 pound medium shrimp (30-40 per pound), peeled and deveined

Sauce
1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt, or to taste
2 tablespoons chopped fresh parsley

1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

NUTRITION INFORMATION: Per serving: 171 calories; 6 g fat (1 g sat, 3 g mono); 172 mg cholesterol; 4 g carbohydrate; 23 g protein; 1 g fiber; 315 mg sodium; 270 mg potassium.

Nutrition bonus: Vitamin A (15% daily value), Vitamin C (15% dv).

0 Carbohydrate Servings

Exchanges: 3 very lean protein, 1 fat

Filet Mignon with Blueberry-Bourbon Barbecue Sauce

2008-07-03T10:00:00.002-03:00

Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a rich, tangy barbecue sauce. Fresh thyme rubbed on the steak dovetails wonderfully with the blueberries. Serve with fresh tomato wedges.

Makes 4 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

Blueberry-Bourbon Barbecue Sauce
1 1/2 teaspoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
1 jalapeño pepper, seeded and chopped
1/4 cup bourbon
1 cup fresh or frozen (not thawed) blueberries
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon brown sugar
1 1/2 teaspoons molasses
Pinch of ground allspice

Filet Mignon
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions

1. To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
2. Preheat grill to high.
3. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.

NUTRITION INFORMATION: Per serving: 309 calories; 12 g fat (3 g sat, 6 g mono); 67 mg cholesterol; 16 g carbohydrate; 25 g protein; 1 g fiber; 430 mg sodium; 462 mg potassium.
Nutrition bonus: Selenium (40% daily value), Zinc (30% dv), Vitamin C (15% dv).
0 Carbohydrate Servings
Exchanges: 3 1/2 lean meat