Tuesday, November 23, 2010

Curried Lentil Soup















Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.
6 servings

* PREP: 35 minutes
* TOTAL: 1 hour

Recipe by Molly Wizenberg

Photograph by Elinor Carucci
December 2010
Curried Lentil Soup
Ingredients

* 3 tablespoons olive oil, divided
* 1 medium onion, chopped
* 1 tablespoon medium carrot, finely chopped
* 2 large garlic cloves, chopped, divided
* 2 tablespoons (or more) curry powder
* 1 cup French green lentils
* 4 1/4 cups (or more) water, divided
* 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
* 1 tablespoon fresh lemon juice
* 2 tablespoons (1/4 stick) butter
* 2 green onions, thinly sliced
* 1 lemon, cut into 6 wedges


Ingredient Info
French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

Preparation



Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
*
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
*
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
*
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.



Read More http://www.bonappetit.com/recipes/2010/12/curried_lentil_soup#ixzz168j9RKek

Shrimp and Coconut Curry with Green Beans

















Set aside 2 cups curry to use in the Spicy Shrimp Quesadillas (click for recipe).
4 servings

* PREP: 35 minutes
* TOTAL: 35 minutes

Recipe by Nirmala Narine


Shrimp and Coconut Curry with Green Beans
Ingredients

* 3/4 pound green beans, trimmed, cut into 1 1/2-inch pieces
* 3 lemongrass stalks
* 1 cup coarsely chopped fresh cilantro
* 2/3 cup coarsely chopped shallots
* 1/4 cup coarsely chopped seeded jalapeño chiles
* 2 tablespoons Indian curry powder (such as Madras)
* 1 tablespoon coarsely chopped peeled fresh ginger
* 1/4 cup coarsely chopped fresh basil plus sliced leaves (for garnish)
* 1/4 cup water
* 2 tablespoons vegetable oil
* 2 cups canned unsweetened coconut milk
* 2 1/2 pounds uncooked medium shrimp, peeled, deveined
* Lime wedges

*
Ingredient Info
Lemongrass, a stalky herb with a green top and a white root, is sold at some supermarkets and at Asian markets. If unavailable, use 2 tablespoons grated lime peel.

Preparation

*
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
*
Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer 2 cups curry to bowl; cover, chill, and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.



Read More http://www.bonappetit.com/recipes/2010/12/shrimp_and_coconut_curry_with_green_beans#ixzz168gMsQYH

Coriander-Crusted Steak with Miso Butter Sauce

If sake is unavailable, substitute dry vermouth. Miso paste tastes surprisingly good with butter. The red variety has a more pungent flavor than yellow or white miso and is a terrific match for meat.
2 servings

* PREP: 25 minutes
* TOTAL: 25 minutes

Recipe by The Bon Appétit Test Kitchen
December 2010
Ingredients

* 4 tablespoons chopped fresh cilantro, divided
* 2 1/2 tablespoons unsalted butter, melted
* 2 tablespoons chopped green onions
* 2 tablespoons unseasoned rice vinegar
* 1 tablespoon red miso (fermented soybean paste)
* 1 tablespoon minced peeled fresh ginger
* 1 teaspoon soy sauce
* 1 12-ounce top sirloin steak (3/4 to 1 inch thick)
* 2 teaspoons whole coriander seeds, cracked
* 1 teaspoon Asian sesame oil
* 2 tablespoons sake

Preparation


Mix half of chopped cilantro, butter, chopped green onions, rice vinegar, red miso, minced ginger, and soy sauce in small bowl. Set miso sauce aside.

Sprinkle both sides of sirloin steak with cracked coriander seeds and ground black pepper, pressing to adhere. Heat Asian sesame oil in medium nonstick skillet over medium-high heat. Add sirloin steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface; reserve skillet. Slice steak; arrange on plates. Add miso sauce and sake to skillet; boil mixture until slightly thickened and reduced to 1/4 cup, whisking often, about 1 minute. Spoon miso butter sauce over steaks. Sprinkle with remaining chopped cilantro.



Read More http://www.bonappetit.com/recipes/quick-recipes/2010/12/coriander_crusted_steak_with_miso_butter_sauce#ixzz168d5EObZ

Monday, April 5, 2010

Sea Scallops With Sherry and Saffron Couscous
















Ingredients

Serves 4


* 1 pound sea scallops, muscles removed and discarded
* 1 1/2 teaspoons coarse salt
* 1/4 teaspoon freshly ground pepper
* 3 tablespoons olive oil
* 1/4 cup dry sherry
* 2 1/2 cups homemade or low-sodium canned chicken stock
* 3 tablespoons unsalted butter, cut into small pieces
* Pinch of saffron
* 1 tablespoon fresh thyme
* 2 cups couscous

Directions

1. Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
2. Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.

Steamed Cod with GInger and Scallions
















Ingredients

Serves 4


* 4 skinless cod fillets, (6 to 8 ounces each)
* 3 tablespoons rice vinegar
* 2 tablespoons soy sauce
* 2 tablespoons finely grated, peeled fresh ginger
* Coarse salt and ground pepper
* 6 scallions, green parts cut into 3-inch lengths

Directions

1. In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
2. Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
3. Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Saturday, March 27, 2010

AWESOME!!! Bacon and Cheddar Deviled Eggs










Ingredients

* 14 hard-cooked eggs
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 1/2 teaspoons Dijon mustard
* 1 teaspoon fresh lemon juice
* 1/4 teaspoon pepper
* 1/3 cup crumbled cooked bacon
* 1/4 cup finely shredded sharp Cheddar cheese
* 2 tablespoons chopped fresh chives or green onion tops

Directions

1. Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.
2. Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
3. Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half.
4. Refrigerate, covered, to blend flavors.

Footnotes

*

*
INSIDER INFORMATION
*
Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
*
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief ‘breather' allows the eggs time to take in air, which helps separate the membranes from the shell.
*
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
*
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
*
Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
*
No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
*
Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
*
This recipe is a good source of protein and choline.

Wednesday, February 10, 2010

Faux peanut dipping sauce








Ingredients

* 1/4 cup chicken broth
* 3 ounces unsweetened coconut milk
* 1 ounce freshly squeezed lime juice
* 1 ounce soy sauce
* 1 tablespoon red miso paste
* 1 tablespoon fish sauce or 2 to 3 anchovies, ground
* 1 tablespoon hot sauce
* 2 tablespoons chopped garlic
* 1 tablespoon chopped fresh ginger
* 3/4 cup cashew nut butter
* 3/4 cup tahini
* 1/4 cup chopped cilantro leaves

Directions

In a food processor, puree the chicken broth, coconut milk, lime juice, soy sauce, miso, fish sauce, hot sauce, chopped garlic, and ginger. Add the cashew nut butter and tahini and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Serve with satay or coconut shrimp.

Broiled Scallops in Garlic Butter Recipe









All you need:

2 lbs. raw bay scallops, rinsed and drained
¼ cup olive oil
1 stick of butter
3 tablespoons garlic powder
¼ teaspoon paprika
2 tablespoons finely chopped fresh parsley
Grated parmesan cheese

All you need to do:

Preheat the oven to broil.

Place the scallops in a single layer in an oven proof baking dish.

In a large glass measuring cup melt the butter in the microwave.

Add the olive oil and garlic powder and stir.

Pour over butter-oil mixture over the scallops.

Sprinkle with parmesan cheese.

Place under the broiler for 3-5 minutes or until the scallops are cooked and slightly browned.

Remove from oven.

Sprinkle with paprika.

Sprinkle with parsley.

Serve with rice.

Tuesday, February 2, 2010

Thai Ground Pork Salad


6 Servings










Ingredients

1. 2 pounds ground pork
2. 2 garlic cloves, minced
3. 2 small shallots, minced
4. 1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
5. Juice of 1 lime, plus lime wedges, for serving
6. 2 tablespoons Asian fish sauce
7. 1 teaspoon light brown sugar
8. 1 teaspoon Sriracha (chile sauce), plus more for serving
9. 1 tablespoon vegetable oil
10. 1/2 cup chopped cilantro
11. 1/2 cup chopped mint
12. 1/2 cup chopped basil
13. Salt and freshly ground pepper
14. 1 cup chopped salted peanuts
15. 1 large head Boston or other leafy lettuce, separated into leaves


Directions


1. In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.
2. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

Tortellini w/ Pesto, Peas & Prosciutto:













Ingredients

1 package of fresh, dried or frozen tortellini
3 tbsp of premade pesto from a jar
a handful of frozen peas
a glug of GOOD extra virgin olive oil
4 tbsp of WHITE balsamic vinegar
2 slices of prosciutto, torn into strips (I like Citterio brand from Italy)

Cook the tortellini & frozen peas for about 3 minutes until done.
Drain the pasta & peas in a colander and mix with the pesto.
Pour your oil and white balsamic vinegar and taste.

Tuna Tortellini

Ingredients:

* 1 lb. refrigerated or frozen cheese tortellini
* 2 cups frozen baby peas
* 1 (12-ounce). can tuna in olive oil
* 1/2 teaspoon dried basil leaves
* Salt and pepper to taste

Preparation:
Cook the tortellini in boiling salted water until tender, adding the peas for the last minute of cooking. Drain.

Meanwhile, drain tuna, reserving 3 tablespoons of the oil. Return tortellini and peas to pot and add the tuna along with reserved oil, basil, salt, and pepper to taste. Heat through, stirring gently.

The key to this dish is the tuna canned in olive oil. The meat is more flavorful, with not many more calories, and the oil is necessary to finish the dish. If you can't find it, you'll need to add olive oil to the recipe.

Low Fat chocolate Souffle Cakes


2 servings (serving size: 1 soufflé)










Ingredients

* Cooking spray
* 4 1/2 tablespoons granulated sugar, divided
* 1 tablespoon all-purpose flour
* 1 1/2 tablespoons Dutch process cocoa (use the best quality you can get your hands on)
* 2 tablespoons fat-free milk
* 1/4 teaspoon vanilla extract
* 1 large egg white
* 1 teaspoon powdered sugar

Preparation

Preheat oven to 350°.

Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.

Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.
Nutritional Information

Calories: 152 (4% from fat)

Fat: 0.6g (sat 0.3g,mono 0.2g,poly 0.0g)
Protein: 3.5g
Carbohydrate: 35.3g
Fiber: 1.4g
Cholesterol: 0.31mg
Iron: 0.8mg
Sodium: 35mg
Calcium: 26mg

LOW FAT ZUCCHINI BREAD


8 Servings









INGREDIENTS

* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 tablespoon ground cinnamon
* 1 teaspoon nutmeg
* 1 egg (large)
* 1/2 cup non-fat egg substitute (or 2 large egg whites)
* 1 cup unsweetened applesauce
* 1 cup sugar
* 1 tablespoon vanilla extract
* 2 1/2 cups grated zucchini (approximately 1 x-large)
* 1/2 cup seedless raisins

PREPARATION

1. Preheat oven to 325°
2. Lightly spray two 8″x4″ loaf pans with non-stick spray and flour well.
3. Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg together in a bowl.
4. Stir in raisins (adding them to the dry ingredients coats them with flour and helps prevent them from sinking to the bottom of the batter.
5. In a separate large bowl; beat egg and egg whites, vanilla and sugar together.
6. Add sifted ingredients to the creamed mixture, and beat well.
7. Sir in zucchini until well combined.
8. Bake for 40 to 60 minutes (my oven only takes 40 minutes, but my friends takes 60), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove breads from pans and cool completely.

Enjoy!



CALORIES 169 (3% from fat) / FAT .08 g / CARBS 38 g

Monday, February 1, 2010

Lemon Pepper Chicken Recipe


2 Servings










Ingredients:
2 large, boneless, skinless chicken breasts
2 teaspoons extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon ground black pepper
½ teaspoon finely grated lemon zest
¼ teaspoon salt

Preheat oven to 375 degrees. Place cleaned chicken breasts in a small baking dish. Whisk together the oil, lemon juice, pepper, lemon zest and salt in a small bowl. Brush chicken breasts with mixture. Place chicken in oven, and bake for 20 minutes, or until the juices run clear and a meat thermometer reads 180 degrees. Remove from oven, let cool a few minutes and serve.

Tuesday, January 26, 2010

Country Cabbage Soup Recipe




12-14 Servings

Prep: 5 min. Cook: 45 min.







Ingredients

* 2 pounds ground beef
* 2 cans (28 ounces each) stewed tomatoes
* 1 medium head cabbage, shredded
* 2 large onions, chopped
* 6 celery ribs, chopped
* Salt and pepper to taste

Directions

* In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper. Yield: 12-14 servings (3-1/4 quarts).

Be creative when making Country Cabbage Soup. For instance, stir in some shredded carrots or frozen mixed vegetables. For a more filling soup, add 2 cups of cooked rice or pasta.

Nutrition Facts: 1 serving (1 each) equals 144 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 172 mg sodium, 10 g carbohydrate, 3 g fiber, 13 g protein.

Easy Garlic Ginger Chicken


4 Servings










Amount Per Serving Calories: 197 | Total Fat: 5.2g | Cholesterol: 68mg


Ingredients

* 4 skinless, boneless chicken breast halves
* 4 cloves crushed garlic
* 3 tablespoons ground ginger
* 3 tablespoon olive oil
* 2 limes, juiced

Directions

1. Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
2. Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

Beef and Barley Soup


4 Servings






Ingredients


* 1/2 beef soup bones
* 1-1/2 teaspoons kosher salt
* 1-1/4 stalks celery
* 1/4 onion, quartered
* 1/8 teaspoon ground black pepper
* 1/2 'bouqet garni' spice balls
* 2 ounces baby carrots
* 1 tablespoon fresh parsley
* 2-3/4 cloves garlic, peeled
* 1/4 cup barley

Directions


1. Place beef bones in a med size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 3 inches of the top with hot water and cook for 4 hours, covered on high heat, stirring occasionally.
2. Add barley and cook stirring occasionally until meat can easily be removed from bones.
3. Remove and discard onion, bouquets garnis, celery, and parsley.
4. Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

Tom Yum Gai - Sour & Spicy Chicken Soup




4 Servings












Ingredients
400 grams (about 1lb) boneless chicken meat diced
3 cups chicken stock
100 grams (3.5 oz) straw mushrooms, halved 6 cherry tomatoes
1 fresh lemon grass stem cut into short lengths
2-3 kaffir lime leaves, torn
3 tbsp Thai fish sauce
4 tbsp fresh lime juice
1/2 tsp sugar
5-6 hot fresh Thai chilies, just broken with pestle

Preparation

Place the stock in a pot, add the lemon grass and kaffir lime leaves, and bring to boil over medium heat. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.

Thai Chicken Soup in Coconut Milk (Tom Kha Gai)






This recipe for Thai coconut soup with chicken is incredibly easy. The key is to use fresh lemon grass in your cooking. Dried galangal works very well in this coconut-based soup. Serve over steamed jasmine rice with a stir fry vegetable on the side for a complete meal.


Ingredients

2-3 pcs fresh or dried galangal slices
2 pcs of fresh lemon grass stalks
1 clove of garlic
A pinch of tamarind paste
3-4 fresh chilies (depending on how spicy you you like it)
Fish sauce to taste (Golden Boy Brand is preferable Thin soy sauce, optional
1/2 lb. chicken
1 (13.5oz) can of coconut milk

Preparation

1. Boil galangal, lemon grass, garlic and tamarind in 1 cup of water for 2-3 minutes to bring out the flavor.

2. Cut 1/2 lb. chicken (thighs are nice or breast) into approx. 2 inch pieces (best if you cut through the bone with a sharp cleaver, but also you can use boneless meat. Note: The bones give a richer flavor.)

3. Add chicken to the boiling water and boil for another 8 minutes until cooked through.

4. Add 13.5oz can coconut milk. Bring to the boil again and boil for another 3 minutes.

5. Add 1 tablespoon of Thai fish sauce (nahm plah), 1 tablespoon Thai thin soy sauce, 2 slices of white onion. And if desired garnish with 3-4 pcs of Thai fresh chilies (prik kee noo). Bring to the boil for one minute.

6. Remove from heat and serve over jasmine rice. Add fish sauce to taste. If fish sauce is not available sea salt is also very good.

Jerk-Crusted Tilapia with Banana Salsa

Ingredients

4 Servings

Preparation Time: 10 minutes

Cooking Time: 15 minutes


1/3 cup prepared jerk seasonings I used Tone's Jerk Seasoning
4 4-ounce tilapia fillets
2 teaspoons canola oil
1/4 cup dark rum
1/4 cup packed brown sugar
2 teaspoons molasses
2 tablespoons apple cider vinegar
1/8 teaspoon salt
3 medium bananas NOT too ripe, peeled and minced
1/2 Serrano chile, seeded and minced
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon fresh lime juice
1/8 teaspoon salt
optional garnish: cilantro sprigs


Directions
Preheat oven to 375 F degrees.

Pour jerk seasoning onto plate. Dredge one side of tilapia into seasoning.

Heat oil in a 10" oven-proof skillet to medium-high heat. Sear tilapia with the spice side down. Turn fish spice side up and bake at 375 degrees for 10 - 12 minutes or until fish is cooked through and flakes with fork test.

Combine the rum, sugar, molasses, vinegar and salt in a 1 Qt saucepan over medium-high heat. Cook this mixture until it is reduced into a syrup-like glaze stir frequently.

In a bowl, add the peeled and diced bananas, minced chile, chopped cilantro, lime juice and salt mix well.

To serve, pour some of the molasses glaze into center of individual serving plate. Place a tilapia on top of glaze and top with banana salsa. Garnish with sprigs of fresh cilantro if desired.

Thai Basil Chicken -Kai Kaprow




2 Servings











Ingredients

total of 430 calories in this dish without egg and rice

Ideally, this dish should be made with holy basil, which is not to be confused with sweet basil or even the purple-stemmed Thai basil. You'll know it by its scalloped edges and clove-like aroma, but you may have a hard time tracking it down. Regular sweet basil tastes just as good in this dish, if not quite so "authentic."
Ingredients

2 tablespoons peanut oil (or vegetable oil)
Chilis, finely chopped (use 2-3 serrano peppers for a very mild heat; 2-3 bird's eye chilis for a medium heat)
1 large shallot, finely sliced
3 cloves garlic, minced
1/3 pound green beans, trimmed, chopped in 1¼-inch lengths
1/2 pound ground chicken
2 tablespoons fish sauce
2 teaspoons sugar
2 tsp Oyster sauce
2 small kaffir leaves, very finely slivered ( optional)
1 bunch Holy basil, leaves only



1. Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.

2. Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.

3. Add the ground chicken, using a wooden spoon or spatula to break up the meat into small pieces. Stir-fry until chicken is cooked through.

4. Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.

5. Reduce heat to medium-low. Add the basil leaves, kaffir leaves and stir-fry until basil is completely wilted. Remove from heat.

Serve with boiled rice, fried egg (optional), and nam pla prik or lime wedges.

Monday, January 25, 2010

Pasta e Fagioli


8 servings











Ingredients

* 1 (16 ounce) package dried navy beans
* 1 (10 ounce) meaty ham bone or smoked pork hocks
* 10 cups water
*
* 1 (8 ounce) box elbow macaroni
* 1 tablespoon olive oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 (16 ounce) can diced tomatoes
* 2 stalks celery, diced
* 1 carrot, diced
* 1/2 teaspoon red pepper flakes, or to taste
* 1 cup water
* salt and pepper to taste
* 2 tablespoons chopped fresh parsley

Directions

1. Place navy beans, ham bone, and 10 cups of water into a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, from 1 1/2 to 2 hours.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, rinse with cold water to chill, then set aside.
3. Once beans are nearly ready, heat olive oil in a Dutch oven over medium heat. Stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, celery, carrot, red pepper flakes, and 1 cup of water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. While the tomato mixture simmers, remove the ham bone from the beans. Separate the meat from the bone; dice the meat, and discard the bone.
4. To finish the soup, stir the beans, cooked macaroni, and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. Season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5 to 15 minutes. Stir in chopped parsley before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 333 | Total Fat: 3.1g | Cholesterol: 0mg

Vietnamese Beef Pho




6 Servings














Ingredients
  • 4 quarts beef broth
  • 1 large onion, sliced into rings
  • 6 slices fresh ginger root
  • 1 lemon grass
  • 1 cinnamon stick
  • 1 teaspoon whole black peppercorns
  • 1 pound sirloin tip, cut into thin slices
  • 1/2 pound bean sprouts
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 cup loosely packed cilantro leaves
  • 3 fresh jalapeno peppers, sliced into rings
  • 2 limes, cut into wedges
  • 2 (8 ounce) packages dried rice noodles
  • 1/2 tablespoon hoisin sauce
  • 1 dash hot pepper sauce
  • 3 tablespoons fish sauce

Directions

  1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
  2. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
  3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Nutritional Information open nutritional information

Amount Per Serving Calories: 527 | Total Fat: 13.6g | Cholesterol: 51mg