Friday, January 29, 2010
West African Vegetable and Peanut Stew
source: Food and Wine via The Tennessean
1 Tbsp vegetable oil
1 large onion, finely chopped
3 large garlic cloves, minced
2 jalapeños, seeded and finely chopped
1 Tbsp finely chopped fresh ginger
1 1/2 Tbsp curry powder
1 14-oz can diced tomatoes, with their liquid
4 cups low-sodium vegetable broth
1/2 cup smooth peanut butter
2 tsp salt
1 tsp freshly ground black pepper
1 pound sweet potatoes, peeled and cut into 1-inch chunks
2 carrots, cut into 1/2-inch dice
2 cups frozen cut okra
1 cup frozen green beans or 1/4 pound fresh green beans, cut into 2-inch lengths
1/4 cup cilantro leaves (optional)
1/4 cup chopped salted peanuts (optional)
Lime wedges, for serving (optional)
Heat the oil in a large pot. Add the onion, garlic, jalapeños and ginger and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 6 minutes. Add the curry powder and cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add the tomatoes, scraping up any bits stuck to the bottom of the pot. Whisk in the broth and peanut butter, season with salt and pepper, and bring to a boil. Cook over moderately high heat for 15 minutes, stirring frequently.
Add the sweet potatoes and carrots, cover partially and cook over moderately low heat until the vegetables are just tender, about 20 minutes. Add the okra and green beans, cover partially and cook until all the vegetables are tender, about 20 minutes longer. Transfer the stew to bowls and serve hot. Pass the cilantro, peanuts and lime wedges at the table.
Wednesday, January 27, 2010
Skillet Gnocchi with Spinach and White Beans
source: Eating Well
Yields 6 servings
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 16-ounce package shelf-stable gnocchi
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups chopped spinach leaves (or kale, chard, or green of your preference)
- 1 15-ounce can diced tomatoes with Italian seasonings
- 1 15-ounce can white beans, rinsed
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup finely shredded Parmesan cheese
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Monday, January 25, 2010
But the fish was the star of the show. The meaty swordfish steaks, grilled perfectly by Joe, were complemented by a phenomenal sauce. The sauce had multiple notes: citrus, sour, sweet, and spicy. The coconut milk gave the sauce body without being too heavy. I found myself dipping the bok choy and potatoes in some of the extra sauce. This sauce would go with any firm-fleshed fish or even chicken. The recipe originally calls to broil the fish, but we chose to grill.
Malaysian Lime-Coconut Swordfish
source: Cooking Light July 2000
- 1/3 cup light coconut milk
- 1/4 cup chopped fresh cilantro
- 1 tablespoon grated lemon peel
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- 1/2 teaspoon Thai chili paste (I doubled)
- 2 shallots, peeled
- 1 garlic clove, peeled
- 1 (1 1/2-pound) swordfish steak (about 1 inch thick) (I had 2 steaks totaling about 1 lb.)
- Cooking spray
- Cilantro sprigs (optional)
- Lemon wedges (optional)
Combine coconut milk, cilantro, lemon zest, fish sauce, sugar, lime juice, chili paste, shallots, and garlic in a food processor; pulse 3 times or until coarsely chopped. Spread 1/2 cup shallot mixture evenly over fish. Grill, flipping once, until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.
Friday, January 22, 2010
source: Cooking Light December 2009
Yield 4 servings
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry (I subbed dry vermouth)
- 2 teaspoons hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chile paste with garlic (I doubled.)
- 1/4 teaspoon salt
- 2 teaspoons peanut oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 pound sirloin steak, thinly sliced across the grain
- 16 medium green onions, cut into 2-inch pieces
1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Wednesday, January 20, 2010
Classic 100% Whole Wheat Bread
source: King Arthur Flour
2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons water
1 1/3 cups (10 1/2 ounces) water
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (3 ounces) honey, molasses, or maple syrup
3 1/2 cups (14 ounces) King Arthur Traditional Whole Wheat Flour
1/4 cup (1 ounce) nonfat dried milk
1 1/4 teaspoons salt
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf, 16 slices.
Monday, January 18, 2010
Chickpea and Spinach Curry
adapted from Epicurious
- 2 cups dried chickpeas, picked over
- 8 cups baby spinach leaves
- 2 (15-ounce) cans diced tomatoes
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne powder
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped
In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, curry, cayenne, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.
Wednesday, January 13, 2010
Ginger Glazed Mahi Mahi
source: All Recipes
3 tbsp honey
3 tbsp soy sauce
3 tbsp balsamic vinegar
2 tsp olive oil
1 tsp grated fresh ginger root
1 clove garlic, crushed
4 (6 oz) mahi mahi fillets
1 tbsp canola oil
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Tuesday, January 12, 2010
If there is one genre of food that I constantly find myself attracted to making, it's the "healthy Mexican-inspired casserole." Luckily, there are tons of recipes and variations on recipes of this sort, and, while I have the few that I make over and over again, I have yet to grow tired of experimenting. This version used grated zucchini, which intrigued me, and also provided a use for some enchilada sauce that had been sitting in my pantry for a while. The enchilada sauce adds most of the flavor and heat, though you could add bell peppers, jalapenos, or any other kind of vegetable or pepper to this casserole without any problem. I cut down the cheese by a 1/4 cup, and it was plenty cheesy. This will also make for great leftovers, if not a great picture.
source: Eating Well
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1 19-ounce can black beans, rinsed (or a 15-oz can, whatever is available)
- 1 14-ounce can diced tomatoes, drained
- 1 1/2 cups corn, frozen (thawed) or fresh
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 12 corn tortillas, quartered
- 1 19-ounce can mild red or green enchilada sauce
- 1 1/4 cups shredded reduced-fat Cheddar cheese (I used 1 cup of full-fat Cheddar cheese)
- Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Thursday, January 7, 2010
Spaghetti Squash with Kale, Raisins, Walnuts, and Feta
source: Cara's Cravings
1 large spaghetti squash, roasted, seeds discarded
1 tbsp olive oil
1 small sweet onion, sliced
10 oz of kale, chopped and stems removed
1oz feta cheese, crumbled
pinch of nutmeg, salt & pepper
Toast the walnuts in a dry skillet over low heat. Remove from heat when they are fragrant and just beginning to brown.
Meanwhile, heat the olive oil over medium heat. Cook the onions until soft and translucent, about 10 minutes. Add the kale, cover, and let cook until the kale is wilted down, about 5 minutes.
Use two forks to remove the stringy flesh from the cooked spaghetti squash. Toss this with the kale and onions, and season with salt, pepper and nutmeg. Add the walnuts and raisins and heat through. Mix in about half of the crumbled feta, and top with the rest of the cheese to serve.
Saturday, January 2, 2010
source: Eating Well
Yields 6 servings
- 3 cloves garlic, crushed and peeled
- 2 medium carrots, cut into 2-inch pieces
- 10 ounces white mushrooms, large ones cut in half
- 1 large onion, cut into 2-inch pieces
- 1 pound 90%-lean ground beef
- 2 teaspoons dried thyme
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups water
- 1 14-ounce can reduced-sodium beef broth, divided
- 8 ounces whole-wheat elbow noodles, (2 cups)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1/2 cup reduced-fat sour cream
- 1 tablespoon chopped fresh parsley, or chives for garnish
- Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
- Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
- Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
- Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.