Recipes


January 1, 2014
Quinoa Breakfast Cereal

1-cup water
1/2 cup quinoa
1/3 cup chopped pitted dates
1/4 cup chopped dried apricots
1 tsp grated fresh ginger
1/2 tsp cinnamon
1/4 cup freshly squeezed orange juice
1/2 tsp grated orange zest
1/4 cup toasted sliced almonds (or other nuts/seeds)
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Bring water to a boil and add quinoa.  Reduce to simmer, cover and cook 15-minutes. Fluff with a fork and add dates, apricots, ginger and cinnamon; stir well to combine.  Add orange juice and zest and mix well.  Sprinkle with almonds and serve.  (4-portions)




December 27, 2013
Comfort Food!!


Mediterranean Vegetable Bean Soup
Note: I used chicken or turkey broth instead of 4-cups water.  Delicious!







December 5, 2013
Beef stew with vegetables and barley (I used Farro)
I finally found a stew recipe that the whole family loves!  I replaced the barley with Farro (Italian Spelt); otherwise I followed the recipe exactly.  Very satisfying.  Great texture.


November 29, 2013
Szechuan Shrimp
click on the link above to see full recipe




October 20, 2013
Apricot Pork Tenderloin
Ingredients
Mix together:
    1/2 cup apricot preserves
    2 Tbsp lemon juice
    4 Tsp Dijon Mustard
    2 small garlic cloves, crushed
    1 Tsp ground black pepper


  1. Pat dry 2 pork tenderloins and brush with some of the above mixture.  Reserve the remainder and add 1/2 cup water to it.  Put aside.
  2. Heat oil in a fry pan and brown the tenderloins on all sides. Add the remaining sauce to the skillet with the pork, and add 1/4-cup finely chopped dried apricots and 1/4-cup finely chopped dried prunes.
  3. Cover and reduce heat to simmer, about 10-15 minutes depending on the thickness of the pork.
  4. Remove the cover, raise heat slightly and cook until pan juices reduce slightly.  Thinly slice pork; top with fruit mixture.



October 12, 2013

Preparing Turkey this weekend?  Try this fabulous stuffing.  It makes a lot....but you will love the left-overs.  Enjoy. Click on the link below.
Cranberry, Sausage & Apple Stuffing


September 29, 2013

Pork Tenderloin with Cranberry, Mango Chutney
Ingredients:
2-pork tenderloin
1/2 onion, diced fine
1 cup fresh, or frozen whole cranberries
3/4 cup white wine
2 tsp chopped fresh rosemary (or 1/2 to 1 tsp dried)
1/2 cup Mango Chutney (I use Pataks Hot Mango Chutney)

In a pan, or BBQ, brown the tenderloin on all sides.
Remove meat from grill (or pan) and put aside.  Add chopped onions to the pan and saute until soft.  Add all other ingredients and simmer for 5 minutes.  Add the fillets, cover and cook 5 to 10-minutes per side to fully cook.  Remove the meat and slice is desired, thicken the remaining sauce with a little cornstarch and water.  Return meat to the sauce and serve. (Thank you Bianca!)


September 16, 2013

Grilled Salmon Fillets with Creamy Horseradish Sauce
This simple marinade of soy sauce, garlic, and horseradish is superb on ANY fish, yum!


September 16, 2013

Chinese Spiced Chicken Thighs
Marinade
3 TBSP Hoisin
2 TBSP peanut Butter
1 TBSP soy Sauce
1 TBSP sesame oil
1 TBSP lemon juice
1 TBSP fresh grated ginger-root
1/2 to 1 TSP red pepper flakes
1/4 cup green onion
2 Cloves minced garlic
2 TBSP chopped fresh parsley or coriander
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After combining all of the above ingredients, marinade boneless chicken thighs overnight.
Bake at 375-degrees for 45-50 minutes, uncovered. (Thanks Mom!)
Enjoy!






September 8, 2013
Tuscan Farro Salad


August 28, 2013
Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze


August 23, 2013

Tip: When cooking 1-cup of Quinoa, boil 1-1/2 cups liquid (not 2 cups as most recipes call for). The result will be a fluffier, lighter grain.

Quinoa and Lentil Salad


August 19, 2013
Heirloom Tomato Salad with Pearl Couscous



August 9, 2013

Seared Ahi Tuna Recipe

    INGREDIENTS
    2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
    1 Tbsp sesame oil
    2 Tbsp soy sauce
    1 Tbsp of grated fresh ginger
    1 clove garlic, minced
    1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
    1 teaspoon lime juice

METHOD

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour or overnight.
2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side.
** I usually use the BBQ grill - be careful not to overcook! **
3 Remove and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.




Click on the link to view the recipe:

July 29, 2013
Marmalade Chicken


July 22, 2013

Zucchini-and-Pepper Gratin with Herbs and Cheese


Louise's Salad Dressing
I LOVE Salads....anything that's green and crunchy, and that I can eat a lot of with very few calories.  The hidden calories in salads usually come from the dressings. When eating out, always ask for the sauces on the side.  I would like to share my salad dressing with you, but remember to measure when adding to your greens....every tablespoon counts. I typically will measure-out 2 to 3 tablespoons of this sauce to 312g/11oz of greens (like the clear rectangular box of pre-washed mixed greens)

1/2-cup olive oil
1/2-cup grapeseed oil
1/4-cup red or white wine vinegar
1/4-cup apple cider vinegar
1/4-cup freshly squeezed lemon juice or lime juice
1/4-cup balsamic vinegar
1 TBSP Dijon mustard
1 TBSP maple syrup
2 pressed garlic cloves

To this you can add pepper, herbs, chilies if you want a 'kick', paprika, chopped bits of onion....create your own variations.  I welcome your ideas!



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