Friday, August 27, 2010

Asian Salad


2 servings

Ingredients
4 tbsp slivered almonds
1/2 tsp hoisin sauce
1 tsp honey
1/4 tsp crushed fresh ginger
1/2 clove garlic
2 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp canola oil
1/4 tsp sesame oil
4 cups shredded lettuce
1/2 red pepper, diced
2 tsp reen onion, chopped
1 stalk celery, chopped
12 snow peas chopped
1 carrot, grated
1 medium apple, cut into matchsticks
8 oz cooked chicken breast, diced


Directions
Toast the almonds in a nonstick pan on medium heat until they start to brown. Try not to burn them. Put on a plate and set aside to cool.

Mix hoisin, honey, ginger, garlic, vinegar and oils with a fork until it comes together as a dressing.

Combine all the veggies and toss with dressing. Top with chopped chicken and toasted nuts.


- asian salad -

Thursday, August 26, 2010

Vegetable Soup


6 servings

Ingredients
1 clove garlic, minced
2 celery stalks, chopped
1 1/2 cups carrots, chopped
1 medium onion chopped
1 tbsp olive oil
1/4 cup dried whole wheat pasta (elbows)
Parmesan cheese rind (optional)
1 can Stewed Tomatoes (about 1 or 1 1/2 cups)
2 cups water
4 cups low sodium chicken broth
1 tbsp paprika
1 tsp dried basil
1 tsp dried oregano
2 bay leaves
1/2 can beans of choice, rinsed & drained (about 1 cup)
1/2 cup corn kernels
1 tbsp tomato paste
black pepper
1/2 cup fresh parsley, chopped
Cheddar goldfish or fresh parmesan curls for garnish

Directions
Sautee garlic, onion, celery and carrot in olive oil until golden. Add pasta and continue to cook until it gets a bit toasted and brown.

Add all other ingredients except parsley and garnish stirring well. Simmer on medium heat until carrots are tender and pasta is cooked. Before serving, stir in parsley. Top with goldfish or other garnishes.

Tip: The parmesan cheese rind. When I finish the cheese I freeze the rind for later use. Yes, I learned that from The Food Network! If you don't have one just leave it out but it does add a special flavour to the soup.

- vegetable soup -

Chicken and Mushroom Salad


1 serving

Ingredients
1/2 cup sliced musrooms
2 tbsp diced onion
1 tsp olive oil
1 tsp butter
2 cups chopped lettuce
1/2 cooked corn cob, kernels removed
1/2 chopped tomato
1/2 diced avocado
4 oz skinless, boneless chicken breast
1/4 cup shredded cheddar
1/4 cup sour cream


Directions
Sautee the mushrooms and onions in oil and buter until nice and golden. Fry chicken breast in the same pan until no longer pink inside. You could grill it if you like. Let it rest for 5-10 minutes before slicing. Layer all ingredients. The sour cream becomes the dressing.


- chicken and mushroom salad -

No Shell Taco Salad

This is one of my favourite salads.

1 serving

Ingredients
2 cups chopped lettuce
1 cooked corn cob, remove kernels (or 1/4 cup canned)
1 chopped tomato
1/4 cup shredded cheddar
1/2 cup cooked ground beef (cooked with tex mex seasoning)
1/4 cup sour cream
green onions


Directions
Layer the ingredients and top with sour cream and onions. No dressing required. As you start to eat it the sour cream will be enough.


Tip: It's better if the meat is warm. You could use refried beans instead if you're vegetarian. You could place a tortilla in a pie dish and bake it until it becomes crisp, then serve your salad in it.

- no shell taco salad -

Wednesday, August 25, 2010

Steak Salad


1 serving

Ingredients
1 4oz grilling steak
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp Greek spice mix
2 cups chopped romaine
2 tbsp sour cream
1 tablespoon prepared salsa (or 1/2 diced tomato)

1/2 avocado sliced
1/4 cup shredded cheddar
ranch dressing

Directions
Marinate your steak overnight in oil, vinegar and spice mix. Grill to desired doneness and let rest for 5-10 minutes.

Mix lettuce with salsa and sour cream. Top with sliced steak, cheese, avocado and a drizzle of ranch dressing.


Tip: Crushed up tortilla chips would add a nice texture to this salad.

- steak salad -

Monday, August 23, 2010

Breakfast Bowl { egg scramble with turkey bacon, sweet red pepper, onions and cheddar cheese - south beach diet friendly }



1 serving

Ingredients
2 eggs, beaten
3 slices turkey bacon, diced
1/2 red pepper, diced
2 tbsp chopped onion
cheddar cheese

Directions

Sautee bacon onion and pepper in a bit of butter until brown. Mix cheese with egg and stir into veggie mixture. Stir to scramble until eggs are cooked and cheese is melted. A good low carb breakfast but you can serve it with toast.

- breakfast bowl -

Friday, August 20, 2010

Persian Kotlet


approx 12 patties

Ingredients
1 lb lean ground beef
1 small onion, grated
2 medium potatoes, boiled, skin removed & mashed or grated
1 egg
1/2 tsp turmeric
1/2 tsp cinnamon
salt & pepper
1 tbsp dried parsley (or 1/4 cup chopped fresh if you have it)
1 cup breadcrumbs
oil for frying

Directions
Mix it all up with your hands (except breadcrumbs) until well combined. Take about 1/4 cup balls and form into flat ovals. Coat with breadcrumbs and fry in canola or olive oil for a few minutes per side until golden and cooked through(this will depend how thick your patties are).

Serve with rice or pita. Also goes nicely with stewed tomatoes and red peppers.

Tip: I like them with mustard because they remind me of left over breaded pork (which is good with mustard on a sandwich) but I'm sure that's just me


- persian kotlet -

Friday, August 13, 2010

Beef Stroganoff


6-8 servings

Ingredients
1lb lean ground beef
1/2 teaspoon ground black pepper
1 tbsp olive oil
1 onion diced
3 tablespoons all-purpose flour
1 1/2 cups beef or chicken stock (low sodium)
2 teaspoons prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/2 cup sour cream or Balkan style yogurt
1/4 cup red wine

salt
pepper

Directions
In a large skillet over medium heat, brown the beef in olive oil then push off to one side. Add the pepper and onions and cook slowly for 3 to 5 minutes, then push to the side with the beef.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 10 minutes.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. Serve over egg noodles.

- beef stroganoff -

Sunday, August 8, 2010

Carrot and Zucchini Ribbon Salad


4 servings

Ingredients
1 zucchini, peeled
2 large carrots peeled
1 lemon, juiced
1 tablespoon olive oil
salt and pepper
2 cups fresh chopped parsley & dill


Directions
Use a vegetable peeler to make ribbons out of the zucchini and carrots. Toss with lemon juice, oil , salt, pepper and herbs. It tastes better if it sits in the fridge for an hour or two before serving.


- carrot and zucchini ribbon salad -

Saturday, August 7, 2010

Stewed Chicken in Tomato Sauce Recipe





4 servings

Ingredients
3 tbsp olive oil
1 large onion chopped
4 whole chicken legs (or 1 whole chicken cut up)
1/4 cup tomato paste
3 cups water
2 tbsp paprika
1/2 tsp turmeric
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
1/4 tsp saffron, crushed

Directions
Fry onions in olive oil on medium high until browned. Add chicken and cook a few minutes until browned.


Mix all other ingredients in a bowl, then pour over the chicken. If the chicken isn't covered by the liquid, add a bit more water. Cover and cook on medium low for about 1.5 hours or until chicken falls off the bone.
Carefully remove the chicken to a glass serving dish. The sauce should be the texture of gravy. If not, add a tablespoon or two more tomato paste and simmer on medium low until it reduces into a gravy. Pour over the chicken. Serve with basmati rice.

Wednesday, August 4, 2010

Blueberry Pancakes with Bananas Foster & Strawberries



INGREDIENTS
For pancakes:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed
For bananas foster:
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced
Fresh Strawberries (optional)

DIRECTIONS
For pancakes: In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.


Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For bananas foster: In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over pancakes.

Top pancakes with fresh strawberries.

Sources: http://allrecipes.com/Recipe/Todds-Famous-Blueberry-Pancakes/Detail.aspx / http://allrecipes.com/Recipe/Bananas-Foster-II/Detail.aspx

- blueberry pancakes with banas foster and strawberries -