My Recipe Collection

Grapefruit Salmon

Dust a 6-oz salmon fillet with cumin, ground coriander, salt and pepper. Add to a pan with 1/2 cup sliced button mushrooms and 4 sprigs cilantro, chopped. Cook on medium heat for 2-3 minutes per side. Top with 5 diced grapefruit segments and serve.

Sauteed Beets with Mustard Seeds

Time: 40 minutes
Servings: 4

2 lb gold and red beets (about 8 medium or 16 baby beets), scrubbed and rinsed
3 tablespoons canola oil
1/2 teaspoon mustard seeds
2 small green serrano chile peppers, sliced into 1/4″ rounds
1/4 teaspoon salt
2 tablespoons finely chopped fresh cilantro leaves
1 - 2 tablespoons freshly squeezed lemon juice
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1. Cover beets with water in medium pot and bring to a boil. Reduce heat, cover, and simmer 20 minutes or until just tender. Drain, cool, peel and chop beets into 1/2″ cubes (quarter baby beets, if using).

2. Heat oil in large skillet over high heat. When it begins to smoke, add mustard seeds and cover pan with lid or splatter screen. When they have stopped sputtering, stir in peppers. Add beets and salt. Toss, cover and cook another 6 to 8 minutes to allow flavors to blend.

3. Toss with cilantro and lemon juice (to taste).

Asian Turkey Burgers with Wasabi Sauce
by Sara Moulton

Serves 6.

1 1/2 pounds ground turkey
1 medium red bell pepper, chopped
1/4 small head napa cabbage, shredded
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, mint or basil, finely chopped
2 tablespoons plus 1 teaspoon light soy sauce, divided
1 tablespoon finely grated gingerroot
1 teaspoon sesame oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil, divided
1/4 cup plus 2 tablespoons light mayonnaise
2 teaspoons prepared wasabi
6 whole-wheat hamburger buns, toasted
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1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 tablespoons soy sauce, ginger, 1/2 teaspoon sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.

2. Heat 2 tablespoons vegetable oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 minutes on each side or until cooked through, adding more oil as needed.

3. Meanwhile, stir together the mayonnaise, wasabi, remaining 1 teaspoon soy sauce, and remaining 1/2 teaspoon sesame oil.

4. Put a burger in each bun and top with about 1 tablespoon of the sauce.

Tex-Mex Tomato Soup

Time: 50 minutes
Servings: 6 (6 cups total)

2 carrots, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
1 red bell pepper, chopped (about 3/4 cup)
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1/4 teaspoon salt
28 oz can no-salt-added diced tomatoes
2 cups water
15 oz can no-salt-added black beans, rinsed and drained
1/2 cup chipotle chile pepper sauce
Juice of 1 small lime
3 corn tortillas (6″ diameter), sliced into 1/4″ strips
1/4 cup + 2 tablespoons fat-free sour cream (optional)
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1. Place carrots, celery and red bell pepper in small microwaveable bowl. Add 1/4 cup water, cover top of bowl loosely with plastic wrap, and microwave on high 5 minutes or until vegetables are just tender.

2. Heat oil in stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add steamed vegetables and season with salt. Saute an additional 5 minutes or until vegetables are slightly caramelized.

3. Add tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla strips and a tablespoon of sour cream (if using) right before serving.

Touchdown Chicken Fajitas
by Andrea Cunningham

4 skinless, boneless chicken breast halves
1/2 cup Italian salad dressing
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 small red, green, and/or yellow sweet peppers, quartered lengthwise
1 small red onion, cut into 1/2-inch slices
1 cup chopped, peeled jicama
15 oz canned black beans, rinsed and drained
1 large tomato, chopped
1 medium avocado, halved, seeded, peeled, and chopped
1/2 cup snipped fresh cilantro
8 10-inch flour tortillas, warmed
16 oz jar salsa
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1. Place chicken in plastic bag set in a shallow dish. For marinade, combine dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in refrigerator 1 to 24 hours, turning bag occasionally. Drain chicken; reserve marinade. Brush marinade over peppers and onion. In a large bowl toss together jicama, black beans, tomato, avocado, and cilantro; set aside.

2. For a charcoal grill, place chicken, peppers, and onion on rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170°F) and vegetables are crisp-tender, turning once halfway through grilling (allow 12 to 15 minutes for chicken and 8 to 10 minutes for vegetables).

3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto tortillas. Top with bean mixture and salsa. Top with shredded cheese and dairy sour cream, if desired. Roll up. Makes 8 servings.

Red-Pepper Chicken

Make Creamy Red-Pepper Sauce omitting the peas. Brush 6 boneless, skinless chicken breast halves (about 6 ounces each) with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill for 5 to 6 minutes per side until cooked through. Meanwhile, cook 2 bunches escarole, trimmed, washed and cut into 1-inch strips, and 1 small sweet red pepper, cored and sliced, in 2 tablespoons olive oil along with 2 cloves minced garlic in a large pot, covered, for 8 minutes. Stir occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Slice chicken breasts, top with sauce and serve with escarole on the side. Make 6 servings.

Red, White and Green Fusilli
While Creamy Red-Pepper Sauce is simmering, boil 1 pound fusilli or rotini until firm but tender, following package directions. Toss with sauce. Garnish with additional chopped cilantro, if desired. Makes 6 servings.

Creamy Red-Pepper Sauce

Makes: 4 cups.
Prep: 15 minutes.
Cook: 15 minutes.

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, peeled and chopped
12 oz jar of roasted red peppers, drained and pureed
1 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile pepper or cayenne pepper
1 cup frozen peas, thawed
1 cup grape tomatoes, halved
1/2 cup chopped cilantro
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1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 8 minutes, stirring occasionally, until golden. Add garlic; cook 1 minute.

2. Add pepper puree, cream, salt, cumin and ground chipotle. Bring to a boil. Lower heat to medium low; simmer, covered, 5 minutes. Add peas, tomatoes, cilantro; cook for 1 minute.

Chicken and Vegetable Tacos

The trick to keeping your tacos from braking is to not overstuff them. Two or three strips of chicken and two tablespoons of vegetables per taco are plenty.

Prep time: 15 minutes
Cooking time: about 15 minutes

4 teaspoons vegetable oil, divided
1 small onion, diced
1 cup sliced mushrooms
1 garlic clove, pressed
2 plum tomatoes
2 medium zucchini, diced
1 cup whole-kernel corn, drained
2 tablespoons chopped cilantro
1/4 cup heavy cream
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
3 boneless, skinless chicken breast halves
1/4 teaspoon chili powder
12 taco shells
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1. Heat oven to 375°F. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook until translucent, 5 minutes. Stir in mushrooms and garlic, 2 minutes.

2. Puree tomatoes in a food processor until almost smooth, add to skillet with zucchini, corn, cilantro, cream, 1/2 teaspoon salt and pepper. Cook, stirring frequently, until zucchini is tender crisp, about 5 minutes more.

3. Meanwhile, heat remaining oil in a large nonstick skillet over medium heat. Sprinkle chicken with remaining salt and chili powder. Cook, turning once, until chicken is just cooked through, 5 to 7 minutes. Slice. Fill tacos. Makes 4 to 6 servings.

Black Bean Salad
Makes 6 to 8 servings.

15 oz canned black beans, drained
16 oz canned corn, drained
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 cup red onion, diced
1 garlic clove, minced
1 teaspoon cilantro (or more)
1/4 cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
Pepper
Salt
Tortilla chips
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Seed and dice peppers. In salad bowl combine peppers, onion, corn, garlic and cilantro. Toss to mix. Add olive oil, vinegar and lime juice. Salt and pepper to taste. Toss again. Add black beans, toss well and serve with tortilla chips.