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I love to make this salad this time of year when the local asparagus begins to be harvested. All the different parts of this can be prepared beforehand. Then just put it altogether and serve.
The silken tofu horseradish aoil turns this into the perfect meal for vegetarians. Ingredients: -package of baby lettuce -bunch of beets -1/2 lb red bliss potatoes -1/2 lb asparagus -1/2 lb grape tomatoes -4 oz. jar capers -1/2 c kalamata olives -4 hard-boiled eggs (optional) -steamed or broiled salmon (optional) -extra virgin olive oil -balsamic vinegar -1 10 oz. package silken tofu -2 medium cloves garlic -2 TBS prepared horseradish -1/2 tsp salt -2 TBS lemon juice -1 TBS olive oil -up to 1/2 c mayonaise (optional) -Small sprigs of fresh herbs like parsley, dill, chives Steps: 1) Prepare all the different pieces which should take about 2 hours Beets -Preheat oven to 375 degrees -Pierce beets with a fork; wrap in tin foil -Place in oven on tray for 2 hours Potatoes and Carrots -While beets are cooking, slice potatoes -Bring 2-3 inches of water to a boil in large saucepan with steamer tray -Add potatoes, sprinkle with 1/2 tsp salt and steam for 15 minutes until just tender -Add carrots to steamer and steam for an additional 5 minutes -Remove potatoes and carrots Eggs -Remove steamer from saucepan -Fill with water 2 inches from top -Add eggs and set timer for 15 minutes -Bring water to boil and then reduce to simmer -Remove eggs when timer goes off -Cool, peel and quarter Capers -Wash & drain capers and dry with paper towel -Heat medium skillet with 2-3 TBS olive oil to medium heat -When a droplet of water bounces on contact, add capers -Fry for 3-5 minutes -Remove capers with slotted spoon to plate with paper towel Horseradish Aoili -Grate or dice garlic -Put garlic, silken tofu, horseradish, salt, lemon juice and 1 TBS olive oil in blender or food processor and whisk until smooth -Transfer to a bowl and add mayonnaise if desired -Cover tightly and refrigerate until serving time Olives, Tomatoes and Herbs -Slice olives in half -Wash and dry herbs -Wash and dry tomatoes Asparagus -Trim ends of asparagus, place in oiled baking dish; pour on 1/2 TBS olive oil and 1/2 TBS balsamic vinegar -During last 15 minutes of beets cooking, add to oven for 15 minutes -Remove beets and asparagus from oven -Wait for beets to cool, skin should peel off easily -Dice beets into 1/2 inch pieces -Add beets to jar or small bowl with 1/2 TBS olive oil & 1/2 TBS balsamic vinegar 2) Put salad together -Arrange lettuce on serving platter or individual plates -Place potatoes, carrots, beets and tomatoes on top of lettuce -Arrrange asparagus spears over this -Add egg quarters -Tuck herbs around eggs and veggies -Sprinkle with olives and capers -Drizzle horseradish aoli over this Enjoy!! Note: The aoli works with any of the vegetables individually. I had it over beets for lunch today. -
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This is great for digestion and is simple to make.
Steps: 1) Prep -Buy fresh ginger -Wash it -Slice it into 1/4 inch pieces (Just chop from one end to the other) -Place in plastic bag in the freezer 2) Make tea -Boil 1 c water -Pour over a few slices of frozen ginger -Add about 1 TBS of lemon juice Can add honey or enjoy as is! This is actually three of the simplest recipes that have become by go-to meal when I don't have a lot of time, but want a dinner that will taste delish.
Ingredients: -1 1/2 lb salmon -2 TBS mustard -1 TBS honey -1 bunch of asparagus -extra virgin olive oil -1 TBS lemon juice -1 c dry whole wheat couscous Steps: 1) Prepare salmon -Place salmon on a foil-covered baking dish skin-side down -Rub with olive oil -Season with salt and pepper -Heat under broiler for 20 minutes 2) Prepare asparagus -Rinse asparagus -Break off and dispose of bottoms of spears -Place in large rectangular pyrex baking dish -Pour about 1 1/2 TBS of olive oil and 1 TBS lemon juice over asparagus -Season with salt and pepper -Cook on high in microwave for 10 minutes 3) Prepare couscous -Bring 1 1/4 c water to a boil -Place 1 c dry whole wheat couscous in a bowl - Pour boiling water over couscous and cover with a plate for at least 5 minutes 4) Finishing touches -Mix together mustared and honey -Brush on salmon 2 minutes before it is finished -Place back under broiler for 2 minutes -Fluff couscous -Serve salmon, asparagus & couscous Enjoy! I opened the refrigerator looking for something warm to cook for lunch. I saw a package of carrots and created this carrot ginger soup with coconut milk.
It takes about 30 minutes to prepare and serves 4 people. Ingredients: -2-3 TBS coconut oil -1/2 medium onion -3/4 lb baby carrots -1 TBS minced ginger -1/2 tsp salt -1 tsp tumeric -1 tsp cumin -1 tsp coriander -1/2 tsp cinnamon -pinch of cayenne powder -2-3 c chicken or veggie broth -1 c coconut milk -juice of 1/2 lime Steps: 1) Prep -chop onion and carrots into bite-sized pieces; the soup will be pureed so exact size isn't important 2) Saute veggies and spices -heat coconut oil over medium heat in soup pot -add onion and saute for a few minutes -add carrots and spices -mix everything and allow to cook for 5-10 minutes 3) Add broth and cook -add broth to pot so that the veggies are fully covered -bring to a boil -lower heat and simmer for 20 minutes -puree the soup -add coconut milk and lime juice -adjust seasonings I often make this for lunch when I want a warm, comforting dish. It's a great way to use up foods and leftovers in your fridge. You can be really creative with this recipe. It's fine to substitute different protein, veggies and nuts.
Ingredients -2 TBS sunflower oil -2 cups cooked brown rice -2 eggs -1/2 c chopped cashews -1 chicken hot dog -2 scallions -1 c fresh broccoli -4 baby carrots -2 cloves garlic -2 TBS low-sodium soy sauce -1 TBS rice wine vinegar -1/2 TBS sesame oil -1/2 TBS mustard Steps 1) Prep Ingredients -Make 2 cups of brown rice -Scramble 2 eggs -Toast 1/2c chopped cashew -Dice 1/2 TBS fresh ginger -Dice 1 chicken hot dog -Chop 2 scallions -Finely chop 1 c fresh broccoli -Dice 4 baby carrots in mini-chopper -Mince 2 cloves of garlic 2) Make Dressing -In small bowl, mix together 2 TBS low-sodium soy sauce, 1 TBS rice wine vinegar, 1/2 TBS sesame oil, 1/2 TBS mustard 3) Stir Fry -Heat 1 1/2 TBS sunflower oil over medium high heat to high heat -Add chicken hot dog, scallions, ginger and mix for several minutes -Add broccoli, carrots, garlic & continue stirring for a few minutes -Add rice & keep stir-frying until rice gets brown & a little crunchy 4) Mix Together -Add dressing to stir fry and contine mixing -Add scrambled eggs & cashews Enjoy!  I got this recipe from the Boston Globe Magazine in an article written by Christopher Kimball. It's the first thing that I cooked on the grill this spring.
This takes 10 minutes to prepare the spice rub. After the chicken is covered in the spice mixture, it needs to rest for 45 minutes. Then it's grilled for about 1/2 hour. This recipe serves 4 people. Ingredients: -Extra virgin olive oil -3 cloves of garlic -1 TBS ground sumac (or 1/2 TBS lemon zest; 1/2 TBS black pepper; 1/2 tsp salt) -2 tsp ground coriander -2 tsp curry powder -1 tsp garam masala -1 tsp paprika -3/4 tsp ground cumin -1/2 tsp ground cardamon -1/2 TBS salt -1/2 tsp pepper -package of 4 bone-in chicken thighs -package of 5-6 drumsticks Steps: 1) Prepare spice rub -Mince or grate garlic -Combine 1 1/2 TBS olive and garlic in small skillet over low heat -Stir until fragrant, but not brown, about 2 minutes -Transfer to a small bowl -Stir in all the spices to make a paste 2) Rub spice paste onto chicken -Rub the paste between the skin and flesh of the chicken evenly -Rub remainder of paste over the skin -Let stand at room temperature for 45 minutes 3) Grill -Prepare grill for indirect cooking -Turn all burners of gas grill to high and heat covered for 15 minutes -Clean and oil the cooking grate -Keep 1 of the burners on high and the other on low heat -Place chicken thighs skin side up and drumsticks on low heat side -Cook for 15 minutes -Rearrange chicken so that the pieces away close to the high heat side are moved to the cooler side and vice versa -Cook another 10 minutes -Flip each piece of chicken over and move to high heat side of grill -Cook another few minutes until skin is lightly brown and crisp -Transfer to a platter Enjoy!  There is just enough heat in this recipe so that the spices linger in your mouth.
This takes 45 minutes to prepare start to finish and serves 4 people. Ingredients: -1 c of Israeli couscous -1 eggplant -1/2 pint cherry tomatoes -1/2 red pepper -olive oil for roasting and sauteing -1/4 c chopped parsley -2 TBS lemon juice -2 cloves garlic -1/4 tsp ground cumin -1/4 tsp group coriander -1/8 tsp cayenne Steps: 1) Roast eggplant, tomatoes, red pepper -Preheat oven to 400 degrees - Put eggplant in the oven for 30 minutes -Remove seeds from red pepper & chop into 1 inch pieces -Place red pepper and tomatoes in baking dish -Toss with olive oil & put in oven -Check on tomatoes and pepper every 10 minutes; stirring to keep from burning -Remove tomatoes and pepper when they are browned but not burnt -Remove eggplant when until soft when poked -Slice eggplant in half & let cool 2) While veggies are roasting, prepare couscous -Boil 1 1/4 c water in a saucepan -Add 1 c couscous and 1/2 tsp salt -Lower heat & simmer 15-20 minutes until water is absorbed 3) Saute herbs, tomatoes & peppers -Mince or grate garlic -Spoon out inside of eggplant -Chop by hand or in food processor -Chop tomatoes & pepper in food processor -Chop parsley -Add about 2TBS to skillet and heat medium low -Add garlic & let soften (not brown) -Add tomatoes, peppers, cumin, coriander & cayenne to skillet -Saute for about 10 minutes, stirring frequently -Add eggplant, lemon juice, parsley, salt & pepper -Remove from heat & mix with couscous Enjoy!  This is a light and easy to prepare dish. It takes 15 minutes to prepare, needs at least an hour to marinate and serves 4 people.
Ingredients: -8oz baby carrots -2 TBS extra virgin olive oil -1 1/2 TBS lemon juice -2 TBS chopped parsley -2 cloves garlic -1/4 tsp ground cumin -1/4 tsp ground cinnamon -1/2 tsp paprika -pinch of salt -1/8 tsp cayenne Steps: 1) Grate carrots by hand or in a food processor. (I use a mini chopper.) 2) Grate or mince garlic 3) Chop parsley 4) Combine ingredients together 5) Let marinate for at least 1 hour Enjoy! This takes about 40 minutes to complete, with 10 minutes prep time.
Ingredients: -1/2 c red quinoa -2 TBS extra virgin olive oil -1 1/2 TBS lemon juice -1 clove of garlic -1/2 tsp cumin -1 c chopped parsley -3/4 c chopped tomatoes -2 scallions -1/4 c chopped olives (I like Kalamata olives) -salt and pepper to taste Steps: 1) Make quinoa -put quinoa in a pot with 1 c of water -bring to a boil -simmer for about 15 minutes until all the water is absorbed 2) Make dressing and add quinoa -Add olive oil and lemon juice to a large bowl -Grate or mince 1 clove of garlic and add to bowl -Add cumin to bowl -Add cooked quinoa to bowl and mix -Let cool for 30 minutes 3)Mix ingredients together -Chop parsley, tomatoes, scallions & olives -Add to quinoa Enjoy! A good roast chicken makes almost anything possible. It's great for company or a comfort food meal at home. This is one of my favorite recipes. It's a whole meal in one roasting pan.
This takes about 20 minutes of prep time, requires 1 1/2 - 2 hours in the oven and serves 4 people. Ingredients: -whole chicken - 2/3 c extra virgin olive oil -1 lemon -few sprigs of fresh rosemary, thyme or oregano -8 garlic cloves, unpeeled -1 lb small, new potatoes -1 eggplant -1 red pepper Steps: 1) Prepare chicken -Preheat the oven to 400 degrees -Rub chicken all over with olive oil -Place 1/2 of the lemon & 1-2 sprig of herbs inside the cavity of the chicken -Please bird breast side down in large roasting pan -Roast for about 30 minutes 2) Prepare vegetables -Chop eggplant into 1 inch pieces -Remove seeds from red pepper & cut into 1 inch pieces -If potatoes are on the larger side, cut into quarters 3) Add potatoes to chicken -Remove chicken from the oven & season with salt -Turn chicken over -Paste with juices from pan -Add potatoes to roasting pan, pour enough olive oil to coat -Roast for an additional 30 minutes 4) Add vegetables -Add eggplant, red pepper, garlic cloves, remaining sprigs of herbs to pan -Slice remaining 1/2 lemon and add to pan -Drizzle vegetables with remaining olive oil -Season with salt and pepper -Return to oven for additional 30-50 minutes -Baste and turn vegetables every 15 minutes -Chicken is finished when meat thermometer is at 165 degrees or when juices run clear 5) Serve and enjoy!! |