October 11, 2009 at 2:32 pm (Asian, Main Dish, broccoli florets, cornstarch, garlic, hoisin sauce, honey, long-grain white rice, onion, portabello mushrooms, red bell peppers, soy sauce, stovetop)
Prep Time:25 min
Start to Finish:25 min
makes:4 servings
Rice
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
Sauce
1/4 cup water
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon honey
Stir-Fry
1 (6-oz.) pkg. portobello mushroom caps
1 medium onion, cut into thin wedges
1 small red bell pepper, cut into thin strips
1 garlic clove, minced
3 cups fresh broccoli florets (about 6 oz.)
1/4 cup water
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1. Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2. Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
3. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5. Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.
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October 11, 2009 at 1:52 pm (Main Dish, coarse kosher salt, dijon mustard, garlic, honey, olive oil, orange juice, pepper, pork tenderloin, spinach, stovetop)
Prep: 35 minutes
Total: 35 minutes
Serves 4
4 tablespoons olive oil
2 pork tenderloins (about 1 pound each), trimmed and patted dry
Coarse salt and ground pepper
1/4 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well
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1. In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
2. Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
3. In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.
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August 21, 2009 at 12:47 pm (7 ingredients or less, Salad, coarse kosher salt, dijon mustard, honey, olive oil, pepper, salad dressings, white wine vinegar)
Makes 1 cup
* 1/3 cup white-wine vinegar
* 1/4 cup Dijon mustard
* 2 teaspoons honey
* 1/2 cup olive oil
* Coarse salt and ground pepper
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In a small bowl or jar, combine 1/3 cup white-wine vinegar, 1/4 cup Dijon mustard, and 2 teaspoons honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add 1/2 cup olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.
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August 21, 2009 at 11:41 am (Main Dish, Mexican, boneless beef sirloin steak, canned chipotle chiles, flour tortillas, fresh tomatoes, green bell pepper, grill, guacamole, honey, lettuce, lime juice, red bell peppers, red onion, sour cream, taco seasoning mix)
Makes 2 servings.
2 tablespoons taco seasoning mix
2 tablespoons lime juice
2 teaspoons finely chopped chipotle chiles in adobo sauce
1 teaspoon honey
1/2 lb boneless beef sirloin steak, cut into thin bite-size strips
1 medium green or red bell pepper, cut into thin bite-size strips
1 medium red onion, cut into thin wedges
4 fat-free flour tortillas (8 inch), heated
Guacamole, sour cream, shredded lettuce and/or chopped tomatoes, if desired
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1. Heat closed contact grill 5 minutes. In shallow nonmetal dish, mix taco seasoning mix, lime juice, chipotle chiles and honey. Add beef, bell pepper and onion; toss to coat.
2. When grill is heated, place beef and vegetables on bottom grill surface. Close grill; cook 4 to 6 minutes, turning mixture occasionally, until beef is desired doneness and vegetables are crisp-tender.
3. Spoon beef and vegetables evenly down center of each warm tortilla. Top with guacamole, sour cream, shredded lettuce and/or chopped tomatoes. Roll up each tortilla around filling.
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July 17, 2009 at 4:27 pm (7 ingredients or less, Aldi ingredients, Side dish, black pepper, butter, chili powder, garlic powder, honey, oven, red potatoes, salt)
Makes: 6 servings
Total Time: 35 min
2 lb. small red potatoes, cut into wedges
2 tablespoons butter, melted
1 tablespoon honey
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
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Place potatoes in a 15×10x1-inch baking pan coated with nonstick cooking spray. Drizzle with butter and honey. Sprinkle with chili powder, salt, garlic powder and pepper; toss to coat.
Bake at 450 degrees for 25 to 30 minutes or until potatoes are tender and golden brown, stirring half way through cooking time.
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July 7, 2009 at 9:38 pm (7 ingredients or less, Beverages, blender, cantaloupe, honey, no-cook)
Serves 2
3 cups cantaloupe chunks (from 1/2 cantaloupe)
2 cups low-fat plain yogurt
2 to 3 tablespoons honey
Ice cubes, for serving
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In a blender, place cantaloupe, yogurt, and honey. Blend on high speed until smooth. Serve over ice.
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June 22, 2009 at 5:28 pm (Salad, baby spinach, cherry tomatoes, frozen corn, honey, made from scratch, onion, orange juice, oranges, red pepper (cayenne), salt, stovetop, vegetable oil, wheat berries, white vinegar)
Prep Time: 15 min
Total Time: 2 hours
Makes: 6 servings (1 cup each)
Salad
3 1/2 cups water
1 cup uncooked wheat berries
1/2 teaspoon salt
1 bag (12 oz) frozen corn
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups baby spinach leaves
1 cup cherry tomatoes
1/4 cup chopped onion
Dressing
2 tablespoons white vinegar
1 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons vegetable oil
1 tablespoon honey
1/8teaspoon cayenne
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1. In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
2. Meanwhile, heat oven to 450°F. In ungreased 15×10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
3. In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
4. In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.
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June 12, 2009 at 9:14 am (Salad, black pepper, dijon mustard, garlic, honey, made from scratch, olive oil, radicchio, red wine vinegar, salt, sliced almonds, watercress, white wine vinegar)
No need to dirty a bowl. Save cleanup time by making the vinaigrette right in the salad bowl and then adding the greens. The honey in the vinaigrette balances the bitterness of radicchio and bite of watercress, but the dressing works with any greens.
Prep time: 15 minutes
Total time: 15 minutes
Serves 6.
2 T red or white wine vinegar
1 T honey
1 T Dijon mustard
1/2 t minced garlic
1/4 C + 2 T olive oil
Salt to taste
Freshly ground black pepper to taste
6 C lightly packed watercress, tough stems removed
3 C lightly packed torn radicchio
1/4 C sliced almonds, toasted
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1. Whisk vinegar, honey, mustard and garlic in large bowl. Add oil in a stream, whisking. Season with salt and pepper to taste.
2. Add watercress and radicchio and toss to coat. Divide greens among 6 salad plates and top each with 2 t of the almonds.
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June 12, 2009 at 8:47 am (Breakfast, Vegetarian, canola oil, dried apricots, dried cranberries, figs, golden raisins, honey, made from scratch, old-fashioned oats, oven, safflower oil, salt, sesame seeds, stovetop, sunflower seed kernels, toasted shelled pumpkin seeds)
Make this granola your own. Try cashews instead of almonds, cut-up dried apricots for the cranberries, or chopped figs for the raisins. Choose strong, dark honey or a delicate, light type–whichever suits your taste.
Prep time: 10 minutes
Total time: 45 minutes + cooling time
Serves 18.
1 C honey
1/3 C canola or safflower oil
1/8 t salt
4 C old-fashioned rolled oats
1 C unsalted pumpkin seeds
1/2 C slivered almonds
1/2 C sunflower seed kernels
2 t sesame seeds (optional)
1 C dried cranberries
1 C golden raisins
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1. Put one oven rack in middle position and another just below. Heat oven to 300 degrees. Lightly oil 2 rimmed baking sheets.
2. Combine honey, oil and salt in small saucepan. Set over medium heat and stir until hot and well blended, 2 minutes.
3. Mix oats, pumpkin seeds and sesame seeds (if using) in large bowl. Stir honey mixture again. Drizzle over oat mixture while stirring. Continue stirring until oats are thoroughly coated.
4. Spread mixture on prepared baking sheets. Bake 15 minutes. Stir. Rotate pans top to bottom and front to back. Continue baking, stirring every 5 minutes, until golden brown, 10 to 18 more minutes. Watch closely to avoid burning.
5. Cool and stir in cranberries and raisins. Transfer to airtight storage containers.
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May 23, 2009 at 9:43 pm (Desserts, all-purpose flour, apricots, baking powder, butter, eggs, honey, milk, oven, powdered sugar, sliced almonds, strawberries, vegetable oil)
Prep Time: 15 minutes
Total Time: 35 minutes
Serves 4.
1 T sliced almonds
1 T vegetable oil
2 eggs
1/3 C all-purpose flour
1/3 C whole milk
1 T unsalted butter, melted
1/4 t baking powder
1 pt strawberries
2 ripe apricots
2 T honey
Confectioners’ sugar, for dusting
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1. Heat oven to 450 degrees. Place almonds on a baking sheet; place in oven 5 minutes or until lightly toasted, stirring once.
2. Generously coat four 10-oz glass custard cups with oil. Place cups on a rimmed baking sheet; place in oven 6 minutes to heat up while making batter.
3. In blender, puree eggs, flour, milk, butter and baking powder until batter is smooth.
4. Remove baking sheet from oven; carefully pour 1/4 C batter into each hot cup. Bake 10 minutes; reduce oven temperature to 350 degrees and continue to bake 6 minutes or until puffed and golden, and centers are firm.
5. Meanwhile, hull and halve strawberries; put in a bowl. Halve, pit and slice apricots; add to berries. Drizzle honey over fruit and toss to coat. Remove hot Dutch Babies from baking cups to serving plates. Fill centers with fruit and top with toasted almonds. Dust edges with confectioners’ sugar. Serve immediately.
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