Chicken Soup

Chicken Noodle Soup

Recipe courtesy Tyler Florence

Prep Time:

2 hr 0 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Intermediate

Serves:

4 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, andpeppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Kate Doesn't Like Brussel Sprouts

Ingredients:

• 1 lb. brussel sprouts
• 1 tsp. salt
• 2 Tbsp. EVOO
• 1/4 tsp. red pepper flakes
• 5 cloves minced garlic
• 1/4 tsp. nutmeg
• 1/2 cup grated parmesan cheese 

Prep:

1. trim stems, pluck dead leaves and halve brussel sprouts
2. Bring 2 Quarts of water to a boil in a large sauce pan
3. Boil sprouts with salt in water for 4-5 minutes (so they are just under done)
4. Drain spouts and set aside
5. Sauté olive oil, garlic and red pepper for 1 minute
6. Add nutmeg and sprouts and saute for 1 more minute
7. Mix in cheese until it melts - about 1 more minue

Source: http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-for-People-Who-Think-They-Hate-Brussels-Sprouts-358275

French Toast

Serves ~ 8 half inch thick slices

Ingredients:

• 1.5 cups milk (warm so butter will incorporate)
• 3 egg yolks
• 3 Tbps. light brown sugar
• 2 Tbsp. butter (melted)
• 1 Tbsp. vanilla
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 loaf challa bread

Equipment:

• wide pyrex glass dish (soaking the bread)
• mixing bowl
• large frying pan
• cookie sheet

Preparation: 

1. Cut challa into 1/2 inch slices
2. Pre heat oven to 300 degrees 
3. Toast bread on baking sheet for 8 minutes per side to dry out bread
4. While toasting bread, whisk wet ingredients in mixing bowl and pour batter into
5. Remove bread set aside and drop oven to 200 degrees 
6. Soak 2 slices of bread in batter for 20 seconds per side (too long and bread will fall apart, too short and batter will not soak in)
7. Heat large frying pan to medium heat
8. Grease pan with butter and fry for 3-4 minutes per side
9. Place finished french toast on cookie in oven at 200 degrees to keep warm
10. Repeat with remaining toast

Roasted Red Pepper Hummus

Blend all ingredients in a food processor until smooth; yield: 2 cups.

1/3 cup tahini (sesame seed paste)
1/4 cup water
1/4 chopped bottled roasted red bell peppers, rinsed and drained
2 Tbsp fresh lemon juice
1/4 tsp salt
1 garlic clove, minced
1 can (15.5 oz) chickpeas, rinsed and drained

Quick Pickled Cucumbers

Slice one English cucumber crosswise into thin rounds. Combine cucumber and two crushed garlic cloves in a medium bowl. Combine one cup rice vinegar, 3/4 cup water, 2 Tbsp sugar, and 1/2 tsp salt; microwave at HIGH for 2 minutes or until boiling. Pour hot vinegar mixture over cucumber mixture; stir in 1 Tbsp sambal oelek. Cover and chill at least four hours. Drain before serving. Garnish with sliced green onions if desired.

Cider-glazed Chicken with Browned Butter Pecan Rice

1 (3.5 oz) bag of brown rice
2 Tbsp butter
1 lb chicken breast
3/4 tsp salt
1/4 tsp ground pepper
1/2 cup cold apple cider
1 tsp Dijon mustard
1/4 cup chopped pecans
2 Tbsp chopped fresh flat-leaf parsley

1. Cook rice.
2. Melt 1 tsp butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until syrupy. Add chicken back to pan, turning to coat. Remove from heat and set aside.
3. Melt remaining 5 tsp butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and remaining 1/2 tsp salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Yield: 4 servings.

Loaded Potato Soup

4 red potatoes (24 oz)
2 tsp olive oil
1/2 cup chopped onion
1 1/4 cups chicken broth
3 Tbsp flour
2 cups milk
1/4 cup sour cream
1/2 tsp salt
1/4 tsp ground pepper
3 slices of bacon
1/3 cup shredded cheddar cheese
4 tsp sliced green onion

1. Pierce potatoes with fork and microwave on high for 13 minutes or until tender. Cut in half to cool slightly.
2. Heat oil in saucepan over medium-high heat. Add onion; sautee 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Cook bacon and crumble it.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Yield: 4 servings.

Pear cocktail

Shred 1 medium bosc pear; place pulp on cheese cloth and squeeze over a measuring cup to yield 1/3 cup of juice. Discard solids. Combine pear juice, 2 Tbsp citrus-infused vodka, 1 Tbsp pomegranate juice, 1 Tbsp fresh lime juice, and 1 Tbsp agave syrup (or sugar syrup) in a martini shaker with ice; shake. Strain about 3 Tbsp vodka mixture into each of two martini glasses. Top each serving with 1.5 Tbsp hard apple cider. Garnish with pear slices.

Prosciutto, Pear, and Blue Cheese Sandwiches

Bread
3 cups arugula
1 medium shallot, thinly sliced
1 Tbsp extra-virgin olive oil
2 tsp red wine vinegar
1/8 tsp ground pepper
2 oz thinly sliced prosciutto
1 ripe pear, cored and sliced
2 oz blue cheese, sliced

Toast bread
Combine arugula, shallot, olive oil, vinegar, and pepper in a bowl and toss well.
Make a sandwich out of arugula mixture, pear slices, and blue cheese.

Shanna Tova - Coconut Macaroons

Coconut Macaroons Recipe

• Makes ~45
• Prep Time: 15 min.
• Total Time: 60 min.

Ingredients

• 2 - 14 ozs. bags sweetened coconut flakes
• 2 - 14 ozs. bags sweetened shredded coconut 
• 2 - 14 ozs. cans sweetened condensed milk
• 1/4 cup sour cream
• 2 Tablespoons heavy cream
• 1 Tablespoon Vanilla extract
• 1 lb. Semi Sweet or Dark Chocolate (optional)

Instructions

1. Mix all ingredients except chocolate until thoroughly combined

2. Gently press a portion of the batter into a #12 scoop

3. Place the macaroons on a parchment-lined baking sheet

4. Bake at 325 degrees for 40-45 minutes (rotate cookie sheet at 20 minutes) until toasted golden brown and base of macaroon is caramelized

5. Cool. Dip in chocolate.

Modified from Chef Keem's Coconut Macaroons Squidoo.com

Pork Loin with Poached Plums

Plums

• 6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
• 2 cups Pinot Gris or Viognier
• 1 cup dry red wine
• 2 whole star anise*
• cinnamon stick
• 1/4 cup plus 1 1/4 teaspoons sugar, divided
• 2 cups low-salt chicken broth
• 5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
• 2 tablespoons chopped shallot

Pork

• 2 1 1/4-pound pork tenderloins
• 3 tablespoons olive oil, divided
• 2 teaspoons chopped fresh thyme
• 2 garlic cloves, minced
• Chopped fresh chives

preparation

For Plums:
Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.

For Pork:
Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.

Courtesy of: epicurious.com - Gourmet magazine 2007

Fettucine with Ragu alla Bolognese

(to be paired with a central coast Garnacha)

serves 4-6

2 Tbs extra-virgin olive oil
2 Tbs. unsalted butter
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
2 medium cloves garlic, minced
1 large yellow onion, finely chopped
1 Tbs. minced fresh flat-leaf parsley
1 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 cup dry white wine
pinch of freshly grated nutmeg
Kosher or fine sea salt and freshly ground black pepper
3/4 cup whole milk
3 Tbs tomato paste
1-1/2 cups lower-salt beef broth
1/2 cup heavy cream
3 oz thinly sliced mortadella, cut into 1/4 inch wide strips (1/2 cup)
1 lb regular or spinach fettucine
freshly grated parmigiano-reggiano or pecorino romano, for serving

Heat the oil and butter in a 5-6 quart dutch oven or other heavy-duty pot over medium heat until the butter melts and begins to sizzle. Stir in the carrots, celery, garlic, onion, and parsley. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and light golden, about 10 minutes. Add the beef, pork, and veal and mix well with a wooden spoon to break up the clumps. Cook, stirring frequently and scraping the bottom of the pot until the meat is deep brown and crumbly abut still tender, 60-90 minutes. If the meat is browning too quickly, reduce the heat to low.

Raise the heat to high, stir in the wine and cook, scraping the bottom of the pan until it is almost evaporated, 1-2 minutes. Reduce the heat to medium and season the meat with nutmeg, 1/2 tsp of salt, and several grinds of pepper. Stir in the milk and cook, stirring frequently, until most of it is absorbed, 2-3 min.

Dilute the tomato paste in a small bowl with splash of broth and pour into the sauce. Mix well and add remaining broth. Reduce heat to low, cover partially, and cook sauce at a gentle simmer, stirring occasionally, until it is thick and fragrant and veggies have more or less dissolved, 60-90 minutes. Stir in the cream and mortadella and simmer gently until completely heated through, about 5 min more. Season to taste with salt and pepper.

Cook pasta, toss with ragu, and top with grated cheese.

(from San Francisco Wine Merchant)

Modesto Mixed Berry Crumble

Ingredients

• 3/4 cup all purpose flour
• 2/3 cup plus 1/2 cup sugar
• Large pinch of salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup old-fashioned oats
• 1/2 cup husked almonds, toasted , coarsely chopped
• 1/2 teaspoon vanilla extract
• 1/2 lb strawberries, hulled, halved (about 2 cups, or one basket)
• 1/2 lb raspberries (about 2 cups, or one basket)
• 1/2 lb blackberries (about 2 cups, or one basket)
• 1/2 cup brandy
• pieces Vanilla ice cream
• Vanilla ice cream

Prep

Crumble Prep:

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.

Filling Prep:

Add mixed berries to large bowl. Toss with 1/2 cup sugar. Add vanilla extract and brandy. Whisk to blend. Chill for up to an hour to let brandy soak in

Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish.  Scrape fruit filling into prepared baking dish. (Reserve berry/brandy juice) Sprinkle oat topping evenly over filling.

Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream. 

Optional: In a medium sauce pan, reduce berry juice until thick (about half the volume). Serve over berries and ice cream. 

Recipe adapted from: Strawberry Rhubarb Crumble - http://www.epicurious.com/recipes/food/views/Strawberry-and-Rhubarb-Crumble-358595

K&A's Valentine's Day Mac' n' Cheese

Ingredients

• 6 slices good-quality white bread, crusts removed, torn 1/2-inch pieces
• 4 tablespoons (1 stick) unsalted butter, plus more for dish
• 5 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon cayenne pepper
• 1/2 pound Canadian bacon or smoked ham, cubed (optional)
• 4 1/2 cups (about 18 ounces) grated sharp white cheddar
• 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
• 1 pound elbow macaroni (4 cups dry)

Method

• 1. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. 
• 2. In medium saucepan heat 4 cups of milk over medium heat. Mix remaining 1 cup cool milk and flour. Melt remaining 2 tablespoons butter in a medium sauce pan over medium heat. When butter bubbles, add milk and flour mixture. Cook, stirring, 1 minute.
• 3. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• 3a. While cheese mixture is thickening, fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water to halt cooking process, and drain well. 
• 4. Set heat to low under sauce pan with milk mixture. Stir in salt, nutmeg, onion powder, garlic powder, black pepper, cayenne pepper, 3 cups cheddar, 1 1/2 cups Gruyere or 1 cup pecorino Romano and ham. Set cheese sauce aside.
• 5. Stir macaroni into the reserved cheese sauce.
• 6.  Heat the oven to 375 degrees. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. 
• 7. Place cookie sheet under casserole dish and bake until browned on top, about 45 minutes. 
• 8. Transfer dish to a wire rack to cool for 5 minutes; serve.

Adapted from: marthastewart.com

Perfect Roast Chicken

Prep Time:

20 min

Inactive Prep Time:

20 min

Cook Time:

1 hr 30 min

Level:

Intermediate

Serves:

8 servings

Ingredients

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables
.

Recipe Courtesy of Food Network: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html

Peach Salsa

- 2 yellow peaches (skinned, chunked)
- 1/2 cup orange bell pepper
- 1/4 cup red onion (finely diced)
- 1 jalapeno (seeded, finely diced)
- 1/4 cup fresh cilantro (minced)
- 2 Tbs. lime juice (key lime preferred)
- 2 Tbs. orange juice
- 1/2 tsp. salt

mix ingredients
strain over a mixing bowl for 1 hour
chill for an hour

Brandied Cherries

Ingredients:


1 pound fresh cherries
1 cup brandy
3/4 granulated sugar
3/4 cognac
1 tablespoon lemon juice

Preparation

Rinse the cherries in cold water.
Pit cherries.
Place in a heatproof jar and cover with brandy (filling roughly 2/3 of the jar so there's room for more liquid). Cover the jar, but do not seal it.
Leave out for several hours, preferably overnight.

In a heavy saucepan over medium heat bring the sugar, cognac, and lemon juice to a simmer for ten minutes. Pour the brandy from the cherry jar into the saucepan and stir in. Once blended, pour all the liquid over the cherries in the jar(s) and seal.

Allow to stand for one month before use.

Quinoa Salad

Ingredients

1 C quinoa
2 C water or low-sodium vegetable broth
2 large carrots, peeled and diced
3 large celery stalks, peeled and diced
1 large red bell pepper, seeded and diced
3 scallions, sliced
3 T minced parsley
1/2 cup rice vinegar
2 T water
1 T vegetable oil
2 garlic cloves, chopped fine

Directions:
1. Rinse the quinoa in a fine-mesh sieve under running water for 1 minute.
2. Bring the water or broth to a boil in a medium saucepan. Slowly add the quinoa and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.
3. Meanwhile, prepare all the vegetables and place them in a salad bowl.
4. Whisk together the dressing ingredients and set aside.
5. Add quinoa to the vegetables. Add the dressing and toss well.
6. Refrigerate leftovers within 2-3 hours.

Pasta Provencal Salad

Ingredients

Salad base

• 1 lb. pasta cooked
• 1 red onion, chopped
• 2 tomatoes, peeled, seeded and chopped
• 1 green pepper, chopped
• 1 shallot, chopped

Dressing

• 1/2 cup sour cream
• 1 cup mayo
• 2 Tbsp. whit wine vinegar
• 1 tsp. dill weed

Vinaigrette

• 1/4 cup EVOO
• 1/4 cup red wine vinegar
• 1Tbps. Dijon Mustard
• salt/pepper

Garnish

•  snow peas and paresely

Prep:

Marinate salad base in vinaigrette for an hour

add dressing, garnish and chill

Low Fat Cornbread

Ingredients

• 1 cup unbleached flour
• 1 cup cornmeal
• 1/4 cup white sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup plain nonfat yogurt
• 2 eggs, beaten
• 2 Tablespoons honey

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
2. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt, honey and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

http://allrecipes.com/Recipe/excellent-and-healthy-cornbread/Detail.aspx

Baked Salmon with Tangerine Ginger Relish

Ingredients

• 1 lb. center-cut king salmon
• 2 tangerines
• 1/2 Tbp. tangerine juice
• 3/4 tsp. grated fresh ginger
• 1 tsp. lemon juice
• 1/4 cup scallion (~1 green onion)
• 1 tsp. EVOO

Relish (Start before salmon prep)

• remove rind and section tangerine
• let drain in strainer for 15 minutes
• wisk 1/2 Tbs. tangerine juice, lemon juice, EVOO, ginger, scallion and diced tangerine

Salmon Prep

• Cut salmon into 1 inch sections (2 sections)
• Make 4-5 cuts through the skin of each piece 
• Pat salmon dry
• Preheat oven and baking sheet to 500F degrees

• brush both sides of salmon with EVOO, salt and pepper
• lower heat to 275F
• place salmon on heated baking sheet and return to oven for 9-13 minutes 
• check temp at 10 min - should be 125F

Serve Relish over Salmon 

Tilapia Fish Fajitas

Ingredients:

• 1-1/2 Pounds - tilapia fillets
• 1/8 Teaspoon - garlic powder 
• 1/8 Teaspoon - chili powder
• 1/8 Teaspoon - fresh ground black pepper
• 1 Tablespoon - lime juice
• 1/4 Teaspoon - Crushed Red hot pepper
• 2 Teaspoons - worcestershire sauce
• 2 Tablespoons - vegetable oil
• 1 - onion (Thinly sliced)
• 1 - green bell pepper (Thinly Sliced)
• 1 - red bell pepper (Thinly Sliced)
• salt to Taste

Prep:

• Combine garlic powder, chili powder, pepper, lime juice, crushed red pepper and Worchestershire sauce in a baggie with the tilapia. Marinate fillets 30 minutes to 1 hour.
• Heat oil in large frying pan on medium heat.
• Saute onions, for 5 minutes, add peppers and cook until just hot; season to taste with salt and pepper.
• Place peppers and onions on a serving dish.
• Keep hot.
• Remove tilapia fillets from marinade and cook in frying pan on medium heat until fish flakes easily with fork.

Place finished fish on serving dish over peppers and onions.

Seafood and Turkey-Sausage Gumbo

• 1/2 cup all purpose flour

• 2 tablespoon vegetable oil
• 1/2 chopped yellow onion
• 1/2 chopped sweet red onion
• 2 cup chopped green bell pepper
• 6 garlic cloves, chopped
• 2 teaspoon dried thyme
• 2 bay leaf
• 6 low-fat Italian turkey sausages (about 20 ounces), casings removed
• 8 medium peeled, diced hot house tomatoes (3.5 lbs)
• 2 cup canned low-salt chicken broth or vegetable broth
• 3 teaspoons Creole seasoning

• 16 uncooked large shrimp, peeled, deveined
• 1 6-ounce cod fillet, cut into 4 pieces
• 1 6-ounce talapia fillet, cut into 4 pieces

Preperation:

Sprinkle flour over bottom of heavy large pot. 

Stir flour constantly over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. 

Pour browned flour into bowl. 

Heat oil in same pot over medium heat. 

Add onion and bell pepper and sauté until tender, about 7 minutes. 

Add garlic, thyme and bay leaf; stir 1 minute. 

Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. 

Add tomatoes with juices, broth and Creole seasoning. 

 Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.

Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. 

Discard bay leaf. Season with salt and pepper and serve.

Honey Soy Cilantro Salmon

Ingredients

• 1/4 cup packed cilantro leaves
• 2 scallions
• 2 teaspoons vegetable oil
• 1 teaspoon grated ginger
• Kosher salt and freshly ground pepper
• 4 center cut skin-on wild salmon fillets, about 6 ounces each
• 2 teaspoons fresh lime juice
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons honey
• 1/4 teaspoon black sesame seeds
• 1 1/3 cups cooked edamame
• Lime wedges, optional garnish

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper. 

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.


Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.

Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

Yogurt sauce:

• 1 cup (8 ounces) Greek-style yogurt*
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon harissa sauce**
• 1 garlic clove, minced
• Coarse kosher salt

Vegetable stew:

• Coarse kosher salt
• 1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces
• 1 3/4-pound turnip, peeled, cut into 1/2-to 3/4-inch pieces
• 3 tablespoons butter
• 1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons chopped fresh mint
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup dry white wine
• 2 teaspoons all purpose flour
• 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
• 1 5-ounce bag baby spinach
• 1 to 3 teaspoons fresh lemon juice

For yogurt sauce:
Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.

 

For vegetable stew:
Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.

Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.

Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

Thai Veggie Massaman Curry

Ingredients

For the Curry Paste

Grind together:

1 small onion
4 cloves garlic
3 tbsp ginger
3 chillies
1 tsp cumin seeds
½ tsp cinnamon powder
½ tsp coriander seeds
¼ cup water or coconut milk

For the Curry

1 sweet potato, cubed and cooked (boiled)
1 small potato, cubed and cooked (boiled)
1 cup green beans (French beans), trimmed and cut in half
5 white mushrooms, wiped and quartered
1/2 cup green peas
1 cup firm tofu, deep fried
1 onion, sliced lengthways
1 tbsp sunflower oil
2 star anise (or 1 tsp fennel)
14oz chickpeas
4 tbsp peanut butter
2 tsp cumin, ground
1 tsp cardamom powder
2 tbsp sesame oil
2 tbsp dark soy sauce
500ml coconut milk (1 can)
1.5 tbsp sugar
2 tbsp tamarind juice (or 1.5 tsp OJ, .5 tsp lime juice)
Salt to taste

Prep

1. Grind up all the ingredients for the curry paste.

2. Heat the oil in a wok, add the curry paste and cook this on a medium heat until aromatic and when the oil separates from the paste. Add the peanut butter. Keep stirring and don’t let it burn.

3. Add the coconut milk, star anise, ground cumin, cardamom powder, sesame oil, dark soy sauce, sugar, salt, tamarind juice. Allow to simmer until it becomes a little thicker (5 min).

4. Add the tofu, green beans, potatoes, sweet potatoes, mushrooms, onions and chickpeas. Cover and simmer for 7-10 minutes. If your mixture becomes too thick just thin it out using a little water.

5. Add the peas and turn the heat off. It will cook perfectly in the heat of the curry.

6. Remove the whole star anise before serving. Enjoy with beautiful Thai jasmine rice.

Mexican Rice

Ingredients

• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Directions

1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 40 minutes.