Recipes
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Blackened Fish Tacos
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Friday February 03, 2012
From myrecipes.com
Ingredients
- 1/4 cup reduced-fat sour cream
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. fresh lime juice (2-3 limes)
- 1 jalapeño pepper, seeded and chopped
- 1 cup thinly sliced white onion
- 1 1/2 tsp. paprika
- 1 1/2 tsp. brown sugar
- 1 tsp. dried oregano
- 3/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/4 tsp. ground red pepper
- 4 (6-oz.) tilapia fillets
- 1 Tbsp. canola oil
- 8 (6-inch) corn tortillas
- 1/2 ripe peeled avocado, thinly sliced
- 4 lime wedges
Preparation
Prep all produce; measure other ingredients.
Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3-5 minutes on each side or until desired degree of doneness.
Warm tortillas according to package directions, if desired. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.
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Blood Orange-Olive Oil Cake
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Friday January 20, 2012
From smittenkitchen.com.
Ingredients
- Butter & flour for greasing pan
- 3 blood oranges
- 1 C. (200 grams) sugar
- Scant 1/2 cup (118 ml) buttermilk or plain yogurt
- 3 large eggs
- 2/3 C. extra virgin olive oil
- 1 3/4 C. (219 grams) all-purpose flour
- 1 1/2 tsp. (8 grams) baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- Honey-blood orange compote, for serving (optional, below)
- Whipped cream, for serving (optional)
Preparation
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and dust with flour to coat lightly.
Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
Halve remaining orange and squeeze juice into a measuring cup; you’ll have about 1/4 C. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.
In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.
Bake cake for 50 to 55 minutes, or until it is golden and a tester inserted into center comes out clean. Cool on a rack for 5-10 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote (below), if desired.
Honey-Blood Orange Compote: Supreme 3 more blood oranges according to directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.
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Blood Orange Salad
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Saturday January 14, 2012
From joythebaker.com
- 1 1/2 C. spinach
- 1/2 blood orange, peeled and sliced
- 1/4 avocado, sliced
- 1/2 Tbsp. sunflower seeds
- 2 Tbsp. crumbled reduced-fat feta
- 2 Tbsp. pomegranate arils
Prepare salad toppings as you wish, either slicing or chopping the orange and avocado.
Arrange a bed of spinach in a plate or bowl. Top with remaining ingredients.
If you desire a dressing to top with (although it's fine without), mix some pomegranate juice with at about a 2 to 1 ratio with olive oil.
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Banana Cake with Vanilla Bean Frosting
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Friday January 13, 2012
From bakedbree.com
- 2/3 C. sugar
- 2 Tbsp. butter, room temperature
- 1/2 C. sour cream
- 3/4 C. mashed very ripe banana (about 2 bananas)
- 1 egg
- 1 tsp. vanilla extract
- 1 C. flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
Vanilla Bean Frosting:
- 2 Tbsp. butter, room temperature
- 1 1/4 C. confectioners sugar
- 1/4 C. heavy cream
- 1/2 vanilla bean, seeded and scraped
- pinch of salt
Preheat the oven to 375 degrees F. Coat a 9x9-inch pan with cooking spray.
Cream together butter and sugar. Add the sour cream.
Add the mashed banana and the vanilla extract.
In a small bowl, whisk together the flour, salt and baking soda. Add to the mixing bowl and mix just until combined, scraping down sides as necessary with a spatula.
Pour the batter into the pan and bake in the preheated oven for 20-25 minutes. The cake will be done when a tester comes out clean. Let the cake cool completely.Start on the frosting by creaming together the butter and confectioners sugar. Add the heavy cream slowly and beat until smooth and fluffy. Add the scraped vanilla bean and a pinch of salt.
Spread the vanilla bean frosting over the cooled cake and serve.
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Spicy Lemon Date Spread
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Thursday January 12, 2012
From joythebaker.com
- 2 1/2 C. pitted, chopped dates
- 1/2 C. fresh lemon juice
- 2 C. water
- 1 Tbsp. lemon zest
- 2 Tbsp. fresh grated ginger (ginger gets peeled)
- 1 tsp. ground cumin
- scant 1 tsp. crushed red pepper flakes
- 1 tsp. sea salt
- warm naan or pita bread
- extra virgin olive oil for serving (optional)
Place a medium saucepan over medium heat. Add chopped dates, lemon juice, water, zest, ginger, and spices to the pan. Simmer until almost all of the water is evaporated. The dates will begin to break down, and the simmering mixture will resemble a very thick stew., about 30 minutes.
Remove from the heat and allow to cool for a few minutes.
Place mixture in the bowl of a food processor fit with a blade attachment. Puree mixture until smooth. That’s it! Serve it up.
Spread is delicious warm and at room temperature. Spread will last, covered in the fridge, for up to 5 days.
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Chicken and Quinoa Salad
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Tuesday January 10, 2012
From wholefoodsmarket.com
- 2 C. water
- 1 1/3 C. quinoa
- Salt and pepper to taste
- 2 Tbsp. white wine vinegar
- 2 Tbsp. olive oil
- 2 C. shredded cooked chicken
- 1 1/2 C. green or red grapes, quartered
- 1/2 C. sliced almonds, toasted
Rinse quinoa under cold running water and drain. Bring 2 cups water to a boil. Stir in quinoa and a pinch of salt then reduce heat, cover and simmer until tender and most of the liquid is absorbed, 15 to 20 minutes. Uncover and set aside to let cool.
In a large bowl, whisk together vinegar, salt and pepper. Slowly add the oil, whisking well. Add quinoa and toss to combine. Add chicken, grapes and almonds and toss again. Serve at room temperature or chilled, if you like.
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Vegetarian Taco Salad
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Wednesday December 28, 2011
From eatingwell.com
- 2 Tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 1 1/2 C. fresh corn kernels (see Tip) or frozen, thawed
- 4 large tomatoes
- 1 1/2 C. cooked long-grain brown rice (see Tip)
- 1 (15-oz) can black, kidney or pinto beans, rinsed
- 1 Tbsp. chili powder
- 1 1/2 tsp. dried oregano, divided
- 1/4 tsp. salt
- 1/2 C. chopped fresh cilantro
- 1/3 C. prepared salsa
- 2 C. shredded iceberg or romaine lettuce
- 1 C. shredded pepper Jack cheese
- 2 1/2 C. coarsely crumbled tortilla chips
- Lime wedges for garnish
Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes.
Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 tsp. oregano and 1/4 tsp. salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
Servings: 6
Serving Size: About 1 1/2 Cups
Calories per serving: 395
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Fajita-Ranch Chicken Wraps
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Thursday December 22, 2011
From my.hearthealthyonline.com
- 12 oz. skinless, boneless chicken breast strips for stir-frying
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- Nonstick cooking spray
- 1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
- 2 Tbsp. bottled reduced-calorie ranch salad dressing
- 2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
- 1/2 C. fresh salsa
- 1/3 C. reduced-fat shredded cheddar cheese
Preparing the stiry fry
Cut chicken and bell pepper into strips.
Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary.
Toss with salad dressing.
Building the wraps
Divide chicken and pepper mixture between warmed tortillas. Top with salsa and cheese. Roll up; cut in half.
Note: To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
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Teriyaki Salmon
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Wednesday December 21, 2011
From health.com
- 5 Tbsp. Low-sodium teriyaki sauce
- 1 (6-oz) salmon fillets
- Sesame seeds, optional
Making the salmon
Combine teriyaki sauce and fish in a plastic baggie. Seal and marinate in the refrigerator for 20 minutes.
If using, toast sesame seeds in a large nonstick skillet over medium heat and set aside.
Drain fish, discarding marinade, and cook in the skillet for 5 minutes. Turn the heat down to medium-low and cook on the other side for 5 more minutes.
Sprinkle with sesame seeds and serve.
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Pear & Goat Cheese Crostini
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Wednesday December 21, 2011
From the etsy.com blog
For the jam:
- 4 ripe pears, such as Bartlett, cored and diced
- 2 sprigs fresh rosemary
- Juice of 1 lemon
- 1/2 C. sugar
- 1/2 c. water
For the crostini:
- 1 baguette, sliced into 1/4-inch rounds
- 6 oz. creamy goat cheese
- Black pepper
Making the jam
Combine the pears, rosemary, lemon juice, sugar and water in a medium pot. Bring to a boil, then reduce heat to low and simmer, uncovered, until jammy, about an hour.
Stir at regular intervals, increasing frequency as water reduces.
Note: If you're not a fan of the pungent flavor of rosemary, seal the herbs in muslin or cheesecloth for easy removal after cooking.
Making the crostini
While the jam is simmering, prepare the crostini: Toast thin rounds of baguette at 300 degrees Fahrenheit until crisp and golden at the edges, about 10 minutes. Set aside.
Putting it all together
Smear a small amount of goat cheese over each slice of toasted baguette, top with a spoonful of jam, and finish with black pepper.
Note: You can serve these with the jam warm or chilled. Store leftover jam in the refrigerator.
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Italian Chicken-Lentil Soup
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Monday December 19, 2011
From eatbetteramerica.com
- 1 lb boneless skinless chicken thighs
- 1 medium onion, chopped (1/2 cup)
- 1 medium zucchini, chopped (2 cups)
- 4 medium carrots, sliced (2 cups)
- 1 C. dried lentils (8 oz), sorted and rinsed
- 4 1/2 C. reduced-sodium chicken broth
- 1/4 tsp. pepper
- 1 C. sliced mushrooms (3 oz)
- 1 can (28 oz) diced tomatoes, undrained
- Kale (4-6 cups), optional
- 1/4 C. chopped fresh or 1 tablespoon dried basil leaves
- Shredded Parmesan cheese, if desired
Remove fat from chicken and prep vegetables.
In 3 1/2- to 6-quart slow cooker, mix the onion, zucchini, carrots, lentils, broth and pepper. Add chicken.
Cover and cook on Low heat setting 5 to 6 hours.
Remove chicken from cooker; place on cutting board. Use 2 forks to pull chicken into shreds. Return chicken to cooker.
Stir in mushrooms and tomatoes (and kale, if using). Cover and continue to cook on Low 15-30 minutes or until heated through.
Sprinkle with basil. Serve with cheese.
Servings: 6
Calories per serving: 300
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Marinated Grilled Tuna
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Tuesday December 13, 2011
From my recipes.com
- 1/4 C. orange juice
- 1/4 C. soy sauce
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 2 Tbsp. chopped fresh parsley (optional)
- 1 clove garlic, minced
- 1/2 tsp. chopped fresh oregano
- 1/2 tsp. ground black pepper
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4 (4-oz.) tuna steaks
In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for high heat.
Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
Servings: 4
Calories per serving: 200
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