October 27, 2010 at 6:37 pm (7 ingredients or less, Appetizers, corn on the cob, corn tortillas, goat cheese, Main Dish, Mexican, Quick Dishes, salsa verde, scallions, stovetop, vegetable cooking spray)
Browning the corn caramelizes its sugars and deepens the taste of this dish. If you have fresh cilantro on hand, chop two tablespoons and stir it into the salsa. Serve with yellow rice and seasoned black beans for a tasty vegetarian meal.
Serves 4.
1 C fresh corn kernels (about 1 large ear)
2/3 C (5 oz) goat cheese, softened
8 (6″) corn tortillas
1/4 C chopped green onions (about 1)
10 T bottled or homemade salsa verde, divided
Cooking spray
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1. Heat a large nonstick skillet over medium-high heat. Add corn; saute 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4″ of sides. Sprinkle each tortilla with 1 T green onions. Drizzle each with 1 1/2 t salsa; top with remaining 4 tortillas.
2. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 T salsa.
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October 27, 2010 at 6:25 pm (7 ingredients or less, basmati rice, black pepper, brown rice, extra virgin olive oil, hot cooked rice, jasmine rice, Main Dish, oranges, oven, parsley, Quick Dishes, salt)
All parts of the orange–juice, rind and pulp–flavor the quickly cooked fish. Substitute brown, basmati or jasmine rice, if you prefer.
Serves 4.
3 oranges (about 1 lb)
1/4 C chopped fresh parsley, divided
2 T extra-virgin olive oil, divided
3/4 t salt, divided
4 (6 oz) tilapia fillets
1/2 t freshly ground black pepper, divided
2 C hot cooked instant white rice
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1. Grate 2 t orange rind. Peel and section oranges over a bowl, reserving 2 T juice. Chop sections. Combine rind, chopped orange, 2 T parsley, 5 t oil, and 1/4 t salt in a bowl; toss well.
2. Preheat oven to 400 degrees.
3. Sprinkle fish evenly with 1/4 t salt and 1/4 t pepper. Place fish in an ovenproof skillet coated with remaining 1 t oil. Bake at 400 degrees for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Combine 2 T reserved juice, remaining 2 T parsley, remaining 1/4 t salt, remaining 1/4 t pepper, and rice. Spoon 1/2 C rice onto each of 4 plates; top with 1 fillet and 1/4 C salsa.
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October 27, 2010 at 6:11 pm (bay leaf, chicken broth, cilantro, dried black beans, ground cumin, kosher salt, lime juice, onion, serrano peppers, slow cooker, soup, sour cream)
Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeno. You can also omit the chile altogether, if you prefer.
Serves 6.
1 lb dried black beans
4 C fat-free, less-sodium chicken broth
2 C chopped onion
1 C water
1 T ground cumin
3 bay leaves
1 serrano chile, finely chopped
2 T fresh lime juice
1 t kosher salt
1/4 C chopped fresh cilantro
3 T reduced fat sour cream
Cilantro sprigs (optional)
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1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on low 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 C soup into each of 6 bowls; sprinkle each with 2 t chopped cilantro. Top each serving with 1 1/2 t sour cream. Garnish with cilantro sprigs, if desired.
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October 27, 2010 at 3:58 pm (all-purpose flour, bay leaf, beef broth, beef chuck roast, black pepper, canned diced tomatoes, carrots, dry red wine, French, garlic, kosher salt, Main Dish, olive oil, onion, slow cooker, stovetop, thyme, tomato paste, zucchini)
Chuck roast, a tough cut of meat, grows tender in the slow cooker. Serve this rustic stew with crusty bread.
Serves 6.
2 t olive oil
1 1/2 lb boneless chuck roast, trimmed and cut into 1″ pieces
1 1/2 t kosher salt, divided
1/2 t freshly ground black pepper, divided
2 T all-purpose flour
2 medium onions, each cut into 8 wedges
8 garlic cloves, crushed
1/4 C dry red wine
1 C fat-free, less-sodium beef broth
2 T tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14.5 oz) can diced tomatoes, drained
3 C (1″) slices zucchini
2 C (1″) slices carrots
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1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t salt and 1/4 t pepper; dredge in flour. Add beef to pan, saute 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; saute 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme and tomatoes to cooker; top with zucchini and carrots. Cover and cook on low 8 hours or until beef is tender. Stir in remaining 1 t salt and remaining 1/4 t pepper. Discard bay leaves and thyme sprigs.
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October 27, 2010 at 3:30 pm (Asian, dark sesame oil, flank steak, fresh ginger, garlic, grill, hoisin sauce, light soy sauce, Main Dish, nutmeg, red pepper flakes, rice vinegar, stovetop, vegetable cooking spray)
The warmth of nutmeg helps round out the sweet, salty and tangy marinade. Try it with grass-fed flank steak, if available. Serve this dish with steamed sugar snap peas and rice or soba noodles.
Serves 4.
3 T hoisin sauce
2 T water
2 T rice vinegar
1 T low-sodium soy sauce
2 t grated peeled fresh ginger
1 t dark sesame oil
1/4 t freshly grated nutmeg
1/8 t crushed red pepper
2 garlic cloves, minced
1 (1 lb) flank steak, trimmed
Cooking spray
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1. Combine first 9 ingredients in a small bowl. Reserve 1/4 C hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag, discard marinade.
2. Prepare grill or grill pan to medium-high heat.
3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with reserved 1/4 C sauce.
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October 27, 2010 at 3:19 pm (allspice, allspice berries, cinnamon, dried thyme, garlic powder, granulated sugar, ground cumin, Main Dish, nutmeg, olive oil, oven, pork tenderloin, red pepper (cayenne), salt, stovetop)
Allspice, nutmeg and cinnamon–a combination often found in cold-weather baked goods–accent the savory rub mixture. Turn the pork frequently in the pan so the spices don’t burn and grow bitter. The rub also works well with heritage pork such as Duroc or Berkshire. If you don’t have whole allspice berries, pre-ground allspice will work.
Serves 4.
1 t sugar
1 t garlic powder
3/4 t salt
1/2 t freshly ground allspice
1/2 t ground cumin
1/4 t dried thyme
1/4 t freshly ground nutmeg
1/4 t ground cinnamon
1/8 t ground red pepper
1 (1 lb) pork tenderloin, trimmed
2 t olive oil
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1. Preheat oven to 350 degrees.
2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
3. Bake at 350 degrees for 15 minutes or until a thermometer registers 155 degrees (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2″ thick slices.
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October 27, 2010 at 3:03 pm (Asian, baby spinach, black pepper, bok choy, boneless skinless chicken breast, chow mein noodles, cilantro, cornstarch, fresh ginger, garlic, limes, Main Dish, peanut oil, Quick Dishes, red chile pepper, romaine, scallions, sea salt, shiitake mushrooms, soy sauce, vegetable oil, water chestnuts)
by Jamie Oliver.
This dish makes use of a tender juicy Asian cabbage called bok choy, which is simple to cook and really tasty. You should be able to find bok choy in your local grocery store, but, if not, a nice heart of romaine (halved) or a handful or two of baby spinach thrown into the wok for the last 2 or 3 minutes of cooking will do the trick.
Serves 2.
a thumb-sized piece of fresh ginger
2 cloves of garlic
1/2 – 1 fresh red chile, to your taste
1 large skinless chicken breast fillet
sea salt and freshly-ground black pepper
2 scallions
a small bunch of fresh cilantro
1 bok choy
optional: 4 shiitake mushrooms
4 oz (2 bundles) chow mein noodles
peanut or vegetable oil
1 heaped teaspoon cornstarch
1 (8 oz) can water chestnuts
2 – 3 T soy sauce
1 small lime
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To prepare:
1. Put a large pan of water on to boil.
2. Peel and finely slice the ginger and garlic.
3. Finely slice the chile.
4. Slice the chicken into finger-sized strips and lightly season with salt and pepper.
5. Cut the ends off your scallions and finely slice.
6. Pick the cilantro leaves and put to one side and finely chop the cilantro stalks.
7. Halve the bok choy lengthwise.
8. If using the mushrooms, either tear into pieces or leave whole.
To cook:
1. Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
2. Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly.
3. Add the ginger, garlic, chile, cilantro stalks, mushrooms (if using), and half the scallions.
4. Stir-fry for 30 seconds, keeping everything moving around the wok quickly.
5. Add your noodles and bok choy to the boiling water and cook for 2 to 3 minutes, no longer.
6. Meanwhile, add the cornstarch, water chestnuts, and their water to the wok and give it another good shake to make sure nothing sticks to the bottom.
7. Remove from heat and stir in 2 T soy sauce.
8. Halve the lime, squeeze the juice of one half into the pan, and mix well.
9. Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water.
10. Stir in the noodles and bok choy , with a little of the cooking water to loosen if necessary, and mix well.
11. Have a taste and season with more soy sauce if needed.
To serve:
1. Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter.
2. Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves.
3. Serve with lime wedges.
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October 27, 2010 at 2:45 pm (Appetizers, canned garbanzos, extra virgin olive oil, food processor, garlic, ground cumin, lemon juice, Middle Eastern, no-cook, salt, tahini)
This dish makes a wholesome accompaniment for sandwiches and salads.
Serves 8.
3 T fresh lemon juice
3 T water
2 T tahini
1 t ground cumin
2 t extra-virgin olive oil
1/2 t minced garlic
1/4 t salt
1 (15 1/2 oz) can chickpeas, rinsed and drained
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1. Combine first 8 ingredients in a food processor; process until smooth.
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October 27, 2010 at 2:38 pm (black pepper, extra virgin olive oil, French, fresh basil, garlic, hard-cooked eggs, kosher salt, lemon juice, niçoise olives, oil-packed tuna, red onion, roma tomatoes, Sandwiches, whole-wheat baguette)
A favorite in southern France, pan bagnat means “bathed bread.” The bread in this sandwich is meant to absorb some liquid from the filling, so it’s fine to assemble it entirely ahead of time. Serve with potato salad, pasta salad or baked chips.
Serves 4.
1/3 C finely chopped red onion
2 T chopped pitted niçoise olives
1 T fresh lemon juice
1/4 t kosher salt
1/4 t freshly ground black pepper
1 (6-oz) can premium tuna, packed in oil, drained
1 hard-cooked egg, chopped
1/4 C thinly sliced fresh basil
2 t extra-virgin olive oil
1 (8-oz) whole-wheat French bread baguette
1 garlic clove, halved
1 C thinly sliced plum tomato (about 1)
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1. Combine the first 7 ingredients in a medium bowl. Combine basil and oil; stir with a whisk. Cut bread in half horizontally. Hollow out top and bottom halves of bread, leaving a 1″ thick shell; reserve torn bread for another use. Rub cut sides of garlic clove over cut sides of bread; discard garlic. Drizzle basil mixture evenly over cut sides of bread. Spoon tuna mixture on bottom half of baguette. Wrap filled baguette in plastic wrap, and let stand for 20 minutes. Cut filled baguette into 4 (3″) equal portions.
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October 27, 2010 at 2:24 pm (bay leaf, beef broth, beef chuck steak, black pepper, carrots, celery, garlic, kosher salt, Main Dish, onion, pearl barley, soup, stovetop, tomato puree, vegetable cooking spray)
Make this soup the night before to allow time for its flavors to develop. Pour hot servings into a thermos to take for lunch, or reheat individual portions in the microwave as needed. Serve the soup with crusty bread or crackers.
Serves 6.
Cooking spray
2 C chopped onion (about 1 large)
1 lb chuck steak, trimmed and cut into 1/2″ cubes
1 1/2 C chopped peeled carrot (about 4)
1 C chopped celery (about 4 stalks)
5 garlic cloves, minced
1 C uncooked pearl barley
5 C fat-free, less-sodium beef broth
2 C water
1/2 C tomato puree
1/2 t kosher salt
1/4 t freshly ground black pepper
2 bay leaves
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1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.
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