Archive for the Recipes Category
Posted on May 21, 2011 by admin
Spicy Whole Wheat Linguine with Red Peppers
Ingredients
Serves 6
* 1 pound whole wheat linguine
* 1/2 cup extra-virgin olive oil
* 1 teaspoon crushed red-pepper flakes
* 4 garlic cloves, minced
* 4 medium red bell peppers, cut lengthwise into 1/4-inch-thick strips
* 1 teaspoon coarse salt
Directions
1. Bring 6 quarts water to a boil in a large pot. Add the pasta; cook according to package instructions until al dente.
2. Meanwhile, heat oil, red-pepper flakes, and garlic in a medium saucepan over medium heat, stirring occasionally, until oil is hot but not smoking, about 2 minutes. Add bell-pepper strips, and cook until very soft, about 20 minutes.
3. Drain pasta well. Rinse with warm water; shake out excess. Return pasta to pot. Stir salt into bell-pepper mixture; add to pasta, and toss well to coat.
{http://www.wholeliving.com/recipe/spicy-whole-wheat-linguine-with-red-peppers-2}
Posted on May 14, 2011 by admin
Spicy Chicken Fried Rice With Peanuts
Prep Time: 15 mins
Total Time: 30 mins
Ingredients:
* 1/4 cup less-sodium soy sauce
* 1 tablespoon dark brown sugar
* 1 teaspoon dark sesame oil
* 3/4 teaspoon crushed red pepper flakes
* 2 tablespoons canola oil
* 2 cups red bell peppers, diced (about 2)
* 1 cup onion, diced
* 1/4 cup green onion, thinly sliced and divided
* 2 tablespoons fresh ginger, peeled and minced
* 2 large garlic cloves, minced
* 5 cups brown rice, cooked and cold
* 2 cups chicken, cooked and diced (about 1 pound)
* 1 (8 ounce) can sliced water chestnuts, drained and chopped
* 1/3 cup dry-roasted unsalted peanuts
Directions:
1. Combine first 4 ingredients in a small bowl; stir well with a whisk.
2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
3. *Note: cooking time does not include time to cook rice or chicken.
{http://www.food.com/recipe/spicy-chicken-fried-rice-with-peanuts-425112}
Posted on May 5, 2011 by admin
Curry-Spiced Noodles
Use only the lower bulb of the lemongrass stalk, and remove the tough outer leaves before chopping.
* YIELD: 4 servings (serving size: 1 1/2 cups noodle mixture, about 4 teaspoons cilantro, and 1 tablespoon cashews)
* TOTAL:35 MINUTES
Ingredients
* 8 ounces dry udon noodles (thick, round Japanese wheat noodles) or spaghetti
* 4 teaspoons peanut oil, divided
* 2 cups julienne-cut carrot
* 2 cups julienne-cut red bell pepper
* 1 cup julienne-cut green bell pepper
* 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
* 3 tablespoons chopped peeled fresh lemongrass
* 1 tablespoon grated peeled fresh ginger
* 1 tablespoon red curry paste
* 2 teaspoons ground cumin
* 1 teaspoon ground turmeric
* 8 garlic cloves, minced
* 1 cup organic vegetable broth
* 1/2 cup water
* 2 teaspoons lower-sodium soy sauce
* 1/4 teaspoon kosher salt
* 3 green onions, thinly sliced
* 1/3 cup cilantro leaves
* 1/4 cup chopped dry-roasted, unsalted cashews
Preparation
1. Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons peanut oil to pan; swirl to coat. Add carrot to pan; sauté 2 minutes. Add bell peppers; sauté 2 minutes. Remove carrot mixture from pan.
3. Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat. Add mushrooms; sauté for 2 minutes. Add lemongrass and the next 5 ingredients (through garlic); cook for 1 minute, stirring constantly. Add broth, 1/2 cup water, soy sauce, and salt. Bring to a boil; cover, reduce heat, and simmer for 2 minutes or until slightly thick. Add noodles, carrot mixture, and onions; cook for 2 minutes, tossing to combine. Divide noodle mixture evenly among 4 bowls; top with cilantro and cashews.
{http://www.myrecipes.com/recipe/curry-spiced-noodles-50400000109632/}
Posted on April 29, 2011 by admin
Ingredients
Serves 4
* 4 skinless 6-oz. halibut fillets
* Kosher salt
* Freshly ground black pepper
* 1 yellow squash
* 1 pint cherry tomatoes
* 1/4 cup pitted oil-cured black olives
* 2 whole sprigs fresh thyme
* 2 tablespoons extra-virgin olive oil
Directions
1. Preheat oven to 375 degrees. Lightly season the halibut fillets on both sides with salt and pepper. Cut 4 pieces of parchment paper (12 by 16 inches each) and lay them on a clean work surface. Fold each in half crosswise, making a crease in the middle, then open and lay flat.
2. Cut yellow squash into julienned strips and divide among parchment rectangles, mounding on one side of the fold. Season with salt and pepper. Lay a piece of halibut on top of each pile of squash. Divide the cherry tomatoes (sliced in half, if large) and olives between the four piles and top each pile with thyme. Drizzle each with oil.
3. Starting in one corner, fold each packet into a half-moon and seal well. Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 to 14 minutes. To serve, place each packet on a plate and cut open with kitchen shears at the table.
{Source: http://www.wholeliving.com/recipe/halibut-squash-tomatoes-and-olives}
Posted on April 12, 2011 by admin
My favorite pasta topping of all time.
Four-Ingredient Tomato Sauce
* 1/2 cup extra virgin olive oil
* 6 to 10 large cloves of garlic, peeled
* 6 28-oz cans tomatoes, diced or whole
* 2 teaspoons salt
Open cans of tomatoes and using an immersion blender and purée until smooth.
Finely chop garlic, or pulse it in a mini-food processor until quite small.
Heat a large, heavy bottomed pot over medium heat and add olive oil. When olive oil is hot, add garlic and stir continuously for a minute or two, taking care not to let the garlic brown.
Add about a 1/2 a cup of tomato purée to the pot and stir it into the garlic mixture. Let it cook for a minute and the olive oil will take on a golden color. This will give the sauce a boost of flavor as the tomato sauce caramelizes in the garlic oil.
Add remaining tomato purée and salt. Stir well. Simmer on medium low heat for at least 4 hours. Sauce will thicken. Continue cooking if you want a thicker sauce.
Taste and adjust salt, if desired. Remember that you will be adding salt to most recipes that you will be using this base tomato sauce for.
Remove from heat. Cool completely, then portion into Zip-lock bags or containers and freeze.
{http://www.simplebites.net/10-uses-for-a-4-ingredient-tomato-sauce/}
Posted on March 23, 2011 by admin
One-Bowl Oatmeal Muffins: Basic Recipe
Oatmeal is one of the constants in the recipe and provides, in my opinion, necessary texture.
Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.
Makes 12 medium muffins
* 1 cup milk*
* 1 teaspoon white vinegar
* 1 cup rolled oats (not quick oats)
* 1 large egg, at room temperature
* ¼ cup dark brown sugar
* ½ cup butter, melted and cooled slightly
* 1 cup plus 2 Tablespoons all-purpose flour
* ¼ teaspoon salt
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* 1/4 teaspoon nutmeg, freshly ground
* 1/2 teaspoon cinnamon, freshly ground
* add-ins of your choosing (see above suggestions)
Combine milk, vinegar and oats in a large bowl and let stand one hour.
Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.
Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.
Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.
Sprinkle add-in and flavorings of your choice and combine muffin batter gently.
Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.
Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!
*You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe.
{http://www.simplebites.net/how-to-make-the-best-muffins/}
Posted on March 23, 2011 by admin
Chicken Strips
* 1 lb chicken fillets
* 1/2 cup buttermilk
* salt & pepper
* 1/2 tsp paprika
* 1 cup corn flakes, crushed into fine crumbs
* 1 cup panko bread crumbs
* salt & pepper
1. In a small bowl, mix buttermilk, salt, pepper and paprika. Add in fillets and marinate for at least 30 minutes.
2. Preheat oven to 375°F.
3. Mix corn flakes and panko (try crushing them together a bit in a mortar or in a plastic bag with your palm to make flakes smaller) together on a plate, season with salt & pepper (and any other herbs or spices you may want).
4. Place one or two pieces of chicken at a time on plate, thoroughly coating each piece in crumbs.
5. For best results, bake on a greased metal cooling rack set atop a baking sheet. This allows the hot air to crisp all sides of the strips, instead of just one side. If you cannot get this set up, simply spray a baking sheet with baking spray and place strips directly on sheet.
6. Bake for 8-10 minutes or until thoroughly cooked.
7. Serve alongside a nice salad for a light, yet filling dinner…but don’t forget the dip!
Honey Mustard Dip
* 1/3 cup low fat Hellman’s Mayo
* 1-2 Tbsp liquid honey (depending on taste)
* 2 heaping Tbsp Dijon mustard
1. Mix all ingredients in a bowl.
2. Serve in individual ramekins alongside chicken strips.
Posted on March 15, 2011 by admin
Fluffy Banana Oat Pancakes
Ingredients:
* 1 cup old fashioned rolled oats
* 3 cups whole wheat flour
* 1 1/2 tablespoon ground flax seed
* 1 tablespoon plus 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon cinnamon
* 1/2 teaspoon salt
* 2 cups low-fat milk
* 1 cup plain or vanilla yogurt, preferably Greek style
* 3 tablespoons melted butter or canola oil
* 1/3 cup honey
* 1 1/3 cup puréed ripe bananas, about 4 medium bananas
* 2 eggs, lightly beaten
1. Place a large skillet or griddle on the stove (you can also use an electric skillet) and preheat over low heat while you make the batter.
2. Add the oats to a food processor and process until the mixture is very fine. In a medium-large sized bowl, whisk together the whole wheat flour, ground oats, flax seed, baking powder, baking soda, cinnamon, and salt. Set aside.
Note: Alternatively, if you have a large food processor you can add all the dry ingredients at once and process until the oats are very fine. Follow step 3, then add the flour mixture to the bowl containing the liquids and mix. Then, proceed to step 5.
3. In a separate medium-sized bowl, combine the milk, yogurt, butter or canola oil (if using butter, allow it to cool to room temp first), honey, banana, and eggs. Hand whisk until thoroughly combined, but do not beat.
4. Make a well in the center of the flour mixture. Pour the liquids into the bowl and stir with a wooden spoon until well incorporated. Again, do not beat the mixture. Just stir until moist and combined.
5. Turn the heat on the pan or griddle up to medium-low. Grease with cooking spray, oil, or butter according to your preference. Add the batter 1/4 cup per pancake to the pan. Cook until golden brown on the bottom before flipping.
6. You can usually tell it is ready to flip because the top will start to bubble. Pancakes can be kept warm in a 150 degree oven on an oven-safe plate or cookie sheet while the remaining cook. Serve with your favorite jam, honey, or syrup.
makes about 20 pancakes
To freeze leftovers: Cool on a cookie cooling rack completely. Then, place pancakes in gallon-sized zip top bags. To reheat, warm in a toaster oven or microwave.
{http://www.simplebites.net/nutrition-tips-for-picky-eaters-recipe-banana-oat-pancakes/}
Posted on March 12, 2011 by admin
Low-Fat Banana Bread Cookies
INGREDIENTS
* 2 tbsp butter (melted)
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 banana, very ripe
* 1 egg
* 1 tsp vanilla
* 1 cup flour
* 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp cinnamon
* 1/4 tsp salt
* 1 1/2 cups oatmeal (old-fashioned)
* 1/2 cup raisins, dried blueberries or dried cherries. (I used cherries)
INSTRUCTIONS
1. Preheat oven to 350°F
2. In a bowl, thoroughly mix melted butter, sugars, banana, egg and vanilla.
3. In a separate bowl, mix together flour, baking powder, baking soda, cinnamon and salt.
4. Mix the flour mixture into the banana mixture.
5. Stir in the dried fruit and oatmeal.
6. Drop dough by tablespoons onto a baking sheet sprayed with pam.
7. Bake for 11-14 minutes until set and golden.
8. Cool 5 minutes and remove from tray right away to a cooling rack.
Makes 30 cookies.
{Source: http://www.friendsforweightloss.com/featured-recipe-of-the-week-low-fat-banana-bread-cookies/.}
Posted on February 19, 2011 by admin
Wheat-Free and Sugar-Free Breakfast Oat Cakes
Oven 350F
Combine in mixing bowl:
* 2 ripe bananas, smashed
* 2 eggs, beaten
Add:
* 1 1/2 c old fashioned rolled oats
* 1/4 tsp salt (optional)
* 1/4 c raisins
* 1/4 c milk
Pour into a 9 x 9 or 8 x 8 lightly oiled or sprayed baking dish and bake for @25 minutes or until the center is firm to the touch. Cut into quarters. Keeps well for a day if wrapped and refrigerated, and reheats nicely in the microwave.
Options: pinch of nutmeg or cinnamon, other dried fruit, nuts, applesauce or chopped apples
You can also try it without eggs and see what happens. Your goal is a batter that is the consistency of milky oatmeal. The finished texture will vary widely depending on how much milk you add to the batter. This is one of those recipes that you can do by feel, throwing together whatever you have on hand or feel like eating–have fun with it!
{http://minimalistcook.com/2010/12/30/quick-and-easy-wheat-free-and-sugar-free-breakfast-oat-cakes/}
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