Asian Spinach Salad with Orange and Avocado

Makes 4 servings. Recipe from Bon Appetit.

Ingredients:

2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil (I used about 1/2 teaspoon)                                                       
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Directions:

Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
I garnished it with roasted sesame seeds and black sesame seeds. 

Stuffed Portobello with Balsamic Glaze

Ingredients:

1 10-ounce package frozen spinach
2 tablespoons olive oil
1 cup chopped sweet onion
3 garlic cloves, minced
1/4 cup sundried tomatoes, chopped
1/4 cup marinated artichoke hearts, drained and chopped
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1 5-ounce package soft fresh goat cheese, crumbled
1/4 cup unseasoned dry breadcrumbs
salt and pepper, to taste
4-6 portobello mushroom caps
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 sprig fresh thyme

Directions:

Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Coarsely chop and place in small bowl. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Transfer to large bowl; cool to room temperature. Add spinach, 1/4 cup Parmesan, sundried tomato, artichoke, goat cheese, and breadcrumbs to onion mixture; toss to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.To make balsamic reduction, combine vinegar and sugar in small saucepan and whisk until sugar is dissolved. Add thyme sprig and simmer for 10-15 minutes or until reduced by half. Mixture should be thick and syrupy. Simmer longer if necessary. Set aside. Preheat oven to 400°F. Transfer mushrooms to rimmed baking sheet, gill side up. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes. Drizzle mushrooms with balsamic reduction and serve immediately.

Steak with Coffee-Peppercorn Marinade served with Zucchini Salad with Lemon, Almonds, and Parmesan

Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.

4 servings | Active Time: 20 minutes | Total Time: 1 hour 20 minutes (including 1 hour marinating time)

Ingredients:

3 tablespoons strong brewed coffee
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
1 pound flank steak, trimmed of fat or steak of your choice

Directions:

Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours. Heat grill to high. Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.

Per serving : 230 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 45 mg Cholesterol; 3 g Carbohydrates; 23 g Protein; 0 g Fiber; 337 mg Sodium; 284 mg Potassium
Exchanges: 3 1/2 lean meat, 1/2 fat

Make Ahead Tip: Marinated the steak (Step 1) for up to 8 hours.
To oil a 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

Zucchini Salad with Lemon, Almonds, and Parmesan

Makes 4 side servings.
Ingredients:

1 medium lemon
2 tbsp extra-virgin olive oil
1/2 tsp freshly ground pepper
1/4 tsp salt
2 lbs small zucchini, cut into lengthwise slices
1/2 cup sliced (or chopped) almonds, toasted
1/3 cup grated Parmesan cheese

Directions:

Zest the lemon and set aside the zest. Squeeze the juice from the lemon into a small bowl. Add oil, pepper, and salt, and whisk to combine. Set aside.

Preheat grill or grill pan to medium-high heat until hot. Oil the grilling surface and grill zucchini slices, turning once, until tender, 6 to 8 minutes.

Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese, and lemon zest.

Hearty Navy Bean Soup

Ingredients:

3 cups (1-1/2 pounds) dried navy beans

1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained

1 large onion, chopped

1 meaty ham hock or 1 cup diced cooked ham

2 cups chicken broth

2-1/2 cups water

Salt and pepper to taste

Minced fresh parsley

Directions:

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add

water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove

from the heat; cover and let stand for 1 to 4 hours or until beans

are softened.

Drain and rinse beans, discarding liquid. Place in a large Dutch oven

or soup kettle. Add the tomatoes with juice, onion, ham hock, broth,

water, salt and pepper. Bring to a boil. Reduce heat; cover and

simmer until beans are tender, about 1-1/2 hours.

Add more water if necessary. Remove ham hock and let stand until cool

enough to hand. Remove meat from bone; discard bone. Cut meat into

bite-size pieces; set aside. (For a thicker soup, cool slightly,

then puree beans in a food processor or blender and returned to

pan.) Return ham to soup and heat through. Garnish with parsley.

Yield: 10 servings (2-1/2 quarts).

If Cooking for Two: Freeze serving-size portions to enjoy later.

Nutrition Facts: One serving (prepared with lean ham and no added salt) equals 2-1/2 starch, 1 lean meat, 1 vegetable; also, 265 calories, 373 mg sodium, 10 mg cholesterol, 41 gm carbohydrate, 19 gm protein, 3 gm fat.

Panko Coated Chicken Schnitzel with Green beans with sage and shiitake mushrooms

Ingredients:

1 cup flour
3 eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
Salt and freshly ground pepper
1/2 cup canola oil

Directions
Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.

In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.

Green beans with sage and shiitake mushrooms

Makes: 8 to 10 servings

Start to Finish: 30 minutes  

Ingredients:

2 pounds fresh green beans, trimmed

2 tablespoons olive oil

2 tablespoons butter

3 to 4 cloves  garlic, thinly sliced

12 ounces  fresh shiitake mushrooms, stemmed and halved

3 tablespoons  snipped fresh sage    

Coarse sea salt or kosher salt    

Freshly ground black pepper

Directions:

In a large saucepan, covered, cook green beans in a small amount of boiling salted water for 3 to 4 minutes or just until crisp-tender; drain. Immediately plunge beans into ice water; let stand for 3 minutes. Drain and set aside.

In a 12-inch skillet, heat oil and butter over medium heat. Add garlic; cook and stir just until golden brown. Add mushrooms; cook for 6 to 8 minutes or until tender, stirring occasionally. Add beans. Cook for 5 to 8 minutes or until heated through, stirring occasionally. Remove from heat. Stir in sage. Season to taste with salt and pepper. Makes 8 to 10 servings.

Nutrition facts Servings Per Recipe 8 to 10 servingsCalories112, Total Fat (g)6, Saturated Fat (g)2, Cholesterol (mg)8, Sodium (mg)150, Carbohydrate (g)14, Fiber (g)4, Protein (g)3, Percent Daily Values are based on a 2,000 calorie diet

Mixed Greens and Pomegranate Salad

Ingredients:

1/4 cup pomegranate juice
1 1/2 tablespoons Champagne or white wine vinegar
1 1/2 teaspoons minced shallots
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups mixed salad greens
1/2 cup pomegranate seeds
4 teaspoons sliced almonds or chopped pecans, toasted

Directions:

Combine juice, vinegar, shallots, olive oil, salt, and pepper in a large bowl, stirring with a whisk. Add salad greens, pomegranate seeds, and nuts; toss well to combine. Serve immediately.

Quick and Light Greek Salad

Ingredients:

3 cucumbers, halved, seeds removed, and sliced (remove peel if desired)

3/4 cup crumbled, reduced-fat feta cheese (or substitute blue cheese)

1/2 cup sliced, canned black olives, drained

3 cups diced Roma tomatoes (or another type of vine-ripened tomato, or cherry tomato halves)

1/3 cup julienne sun-dried tomatoes, oil only lightly drained off (you want some oil because this is the dressing)

2/3 cup chopped red onion

Directions:

Add all the ingredients to a salad bowl and gently toss.
Cover bowl and chill in refrigerator until ready to serve.

Yield:
8 servings

Nutritional
Per serving: 80 calories, 4 g protein, 9 g carbohydrate, 4 g fat (2 g saturated fat, 1 g monounsaturated fat, 0.3 g polyunsaturated fat), 9 mg cholesterol, 2.1 g fiber, 205 mg sodium. Calories from fat: 41%

Low Calorie Greek Salad Dressing

Ingredients

For 1 cup dressing

¾ cup Greek extra virgin olive oil

¼ cup of good quality red wine vinegar

1 ½ teaspoons of crushed Greek oregano

1 teaspoon of salt

A pinch of pepper

Add all the ingredients to a salad bowl and gently whisk.

Drizzle evenly over salad and serve.

 

Thin-Crust Pizza

Ingredients

1 envelope of dry yeast

1/4 teaspoon of sugar

3/4 cup of lukewarm water

1 3/4 cups of unbleached plain flour

1/2 teaspoon of salt

Directions:

Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.

Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.

Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.

Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.

Roll out by hand for a 12'' base.

Place in 12'' lighly oiled oven pan. Press out dough to form a slight lip.

Prepare and apply your sauce and topping or choice.

Cook in a pre-heated over (500F) for 8-12 minutes (times may vary based on different ovens. Fan assited oven will be quicker!).

Thin-Crust Pizza Sauce

28 oz. can whole peeled tomatoes in heavy puree

1 teaspoon fresh yellow onion, finely chopped
1 clove fresh garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)

Place all ingredients in a blender and puree until smooth. Pour into a saucepan and simmer over low heat for 20 minutes (do not allow the sauce to boil). Allow to cool to room temperature before using.

Kung Pao Chicken

Note: I double the Marinade and Sauce recipe. I also add several different veggies.

Ingredients:

2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional

Preparation:

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.
    

Apricot Chicken Kabobs

Ingredients:

1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 1/2 Teaspoons Jamaican jerk seasoning
1 cup fresh sugar snap peas or snow pea pods, strings and tips removed
1 cup fresh or canned pineapple cubes
1 medium red sweet pepper, seeded and cut into 1-inch pieces
1/4 Cup apricot spreadable fruit

Directions:

Sprinkle chicken with about half of the jerk seasoning; toss gently to coat. Cut any large pea pods in half crosswise
Alternately thread chicken, sugar snap peas, pineapple, and sweet pepper onto 4 long (12) or 8 shorter metal
skewers*, leaving about 1/4 inch between pieces
For sauce: In a small saucepan, combine remaining jerk seasoning and the spreadable fruit. Cook and stir just until spreadable fruit is melted; set aside. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with sauce during the last 3 minutes of grilling. 
Makes 4 (1-skewer) servings If using wooden skewers, soak in enough water to cover for at least 1 hour before using. Stir together ingredients

Homemade Jamaican Jerk Seasoning Ingredients: 2 tablespoons onion powder 1 tablespoons sugar 1 tablespoon salt 1 tablespoon ground thyme 1 1/2 teaspoons ground all-spice 3/4 teaspoon cinnamon 3/4 teaspoon ground red pepper Directions: Stir together ingredients. Store in air tight container at room temp. Rub seasoning on meats or pountry before grilling or roasting.

Spinach and Lentil Salad with Blue Cheese and Tart Cherry Vinaigrette

Makes 6 servings.

Ingredients
3/4 cup green lentils
7 tablespoons red-wine vinegar
8 bacon slices (about 6 ounces)
1/4 cup olive oil
1/3 cup finely chopped shallot
1/4 cup water
1/2 cup dried unsweetened tart cherries (about 3 ounces)
2 tablespoons sugar
3 1/2 cups baby or regular spinach leaves
1/3 cup blue cheese (about 2 ounces)

Directions
In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well. In a bowl toss lentils with 2 tablespoons vinegar and salt and pepper to taste. (Lentils may be made 2 days ahead and chilled, covered. Bring lentils to room temperature before proceeding.)

In a skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain. Crumble bacon.

In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown. Stir in water, cherries, sugar, and remaining 5 tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 tablespoons oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.

Add half of vinaigrette to lentils and toss well. In another bowl toss spinach with half of lentil mixture, half of bacon, half of cheese, remaining vinaigrette, and salt and pepper to taste.

Divide remaining lentil mixture among 6 plates and top with spinach mixture. Sprinkle salads with remaining bacon and cheese.

Baked Asparagus with Balsamic Butter Sauce

Ingredients:

1 bunch fresh asparagus, trimmed
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
cooking spray
salt and pepper to taste

Directions:

Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Meat loaf with Mashed Butternut Squash

Serves: 8 Servings

 Ingredients:

1 tablespoons olive oil

1 small onion, diced (1 cup)

8 ounces white button mushrooms, finely diced

1 small carrot, finely grated

2 tablespoons tomato paste

1/2 teaspoon dried thyme

1 clove of garlic, minced

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds extra-lean ground beef (90% lean or higher)

3/4 cup quick-cooking oats

2 large eggs, beaten

2 teaspoons Worcestershire sauce

1 8-ounce can no-salt added tomato sauce

1 Tablespoon prepared mustard

1 tablespoon unsulphered molasses

Directions

Preheat the oven to 350 degrees.

Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.

In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.

In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.

Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove

from the oven and let rest 15 minutes before slicing.

Serving Size: one 1-inch thick slice

Per Serving: Calories 250; Total Fat 12 g; (Sat Fat 4 g, Mono Fat 5.5 g, Poly Fat 1 g) ; Protein 21 g; Carb 14 g; Fiber 2 g; Cholesterol 110 mg; Sodium 370 mg

Mashed Butternut Squash

Time 30 minutes

Serves 6

Ingredients:

2 medium butternut squash (about 4 - 5 lbs)
3 Tbsp unsalted butter
3-4 Tbsp brown sugar
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 cup 1 % milk)

Directions:

Preheat oven to 400 F. Cut off and discard ends of squash. Peel, cut in 1/2 length wise and remove seeds.

Cut squash in about 3/4 " cubes and place on baking sheet. Stir together melted butter, brown sugar, salt, pepper, and milk. Toss all ingredients together and spread in a single layer. Roast for 30 minutes, turning half way through, or until the squash is very tender. Try not to let it brown. Transfer squash and the pan drippings to a mixing bowl or casserole dish and mash or mix w/ hand mixer until smooth. Season to taste if necessary.