Monday, March 13, 2017

Parmesan Roasted Cauliflower Bowls




(2 servings) from Plated

 Ingredients:

 2/3 cup quinoa
12 oz cauliflower
1 Tbs grated Parmesan cheese
3 Tbs sliced almonds
6 oz dinosaur kale
1 shallot 1 clove garlic
1 1/2 tbs apple cider vinegar
1 Tbs dijon mustard
1 Tbs honey
1/4 cup roasted red peppers
1 Tbs balsamic vinegar
1/4 cup plus 3 Tbs olive oil

 Preheat oven to 425. In small pot combine quinoa, 1 1/3 cups water and 1/4 tsp salt. Bring to boil, cover, reduct heat to medium low, simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat, set aside still covered.

 While quinoa cooks, cute cauliflower into 1/2 inch florets, discarding tough stem and leaves. On a baking sheet, toss cauliflower with Parmesan and 1 Tbs olive oil. Season with salt and pepper as desired. Roast in oven until lightly browned, about 15 minutes. Remove from oven, sprinkle over almonds and continue roasting until almonds are golden and cauliflower is tender, 5 more minutes. Set aside.

While cauliflower roasts, rinse kale, trim and discard stems, and thinly slice leaves crosswise. Mince shallot to yield about 1 1/2 TBs. Mince garlic. In large bowl, whisk together apple cider vinegar, dijon mustard, 1/2 TBs honey, and minced shallot. Season with salt and pepper as desired. Whisking continuously, slowly add 1/4 cup olive oil until fully combined. Add kale to bowl and, using your hands, massage until fully coated and beginning to soften, 1-2 minutes.

 In a blender, combine roasted red peppers, balsamic vinegar, garlic, remaining honey, and 2 Tbs olive oil. Pulse until mixture is smooth and combined (immersion blender works well too). Alternatively chop roasted red peppers and whisk with remaining ingredients in a medium bowl until mixture comes together. Season with salt and pepper as desired.

 Plate: Add quinoa to bowl with kale and toss to combine. Divide kale and quinoa between serving bowls and top with cauliflower and almonds. Drizzle red pepper sauce.

Monday, February 13, 2017

Autumn Ingredient Salad

Nutrition

Makes 4 servings. 
Nutrients per serving:
Calorie: 514
Protein: 15g
Fat: 29g
Saturated Fat: 4g
Monosat Fat: 21g
Carbs: 54g
Fiber: 16g
Vitamin A IU: 6,605
Vitamin C: 169mg
Calcium: 139mg
Magnesium: 61mg
Potassium: 1042mg
Sodium: 1088mg
I've make this twice and it's yummy!

True Food Kitchen exclusive! This colorful vegetable salad celebrates fall’s vibrant flavors, and provides steady energy for cool-weather work and play. Brussels sprouts, butternut squash and cauliflower – oven-roasted to bring out their sweetness – are complemented by a zesty dressing featuring horseradish, garlic and chili flakes. It’s guaranteed to help warm you up! Make it ahead; it tastes even better after the flavors meld overnight in the refrigerator.

Ingredients

2 cups cauliflower florets
2 cups butternut squash slices
3 cups Brussels sprouts halved
2 cups canellinni beans (cooked and drained)
3 tablespoons dry pomagranate seeds
3 tablespoons dry mulberries
Dressing
3 tablespoons champagne vinegar
1 tablespoon prepared horseradish
1 teaspoon minced garlic
2 teaspoons minced scallions
1 pinch chili flakes
1 teaspoon salt
1/2 cup extra virgin olive oil

Instructions

For the dressing:
  1. Combine all ingredient except the olive oil and whisk to combine.
  2. Slowly drizzle in the olive oil while whisking, set aside.
For the salad:
  1. Toss the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer.
  2. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes.
  3. Roast the squash and Brussels sprouts using the same technique as the cauliflower.
  4. Allow the vegetables to cool to room temperature, then combine them in a large bowl with the beans and dried fruits
  5. Toss in the dressing to evenly coat everything.
Salad will keep marinated for up to 2 days in the fridge.

Thursday, January 26, 2017

Ground turkey taco soup

This is a good basic soup

From allrecipes

Turkey Taco Soup
Recipe By:Southern Cali Cook
"Soothing Mexica-themed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well."
Ingredients
·       2 tablespoons olive oil
·       1 1/4 pounds ground turkey
·       1 onion, chopped
·       2 carrots, cut into 1/4 inch rounds
·       2 stalks celery, chopped
·       1 1/2 cups frozen corn
·       5 cloves garlic, chopped
·       1 (1 ounce) package taco seasoning mix
·       1/4 teaspoon ground cumin
·       1/4 teaspoon chili powder

·       1/4 teaspoon dried oregano
·       1/2 bunch chopped fresh cilantro, divided
·       1 (28 ounce) can diced tomatoes with juice
·       1 (15 ounce) can kidney beans, rinsed and drained
·       1 green chile pepper, halved lengthwise
·       1/2 cup sliced black olives
·       3 1/2 cups chicken broth
·       1 cup water, or more as needed
·       1/4 cup lime juice
·       salt and ground black pepper to taste
Directions
  1. Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
  2. In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
  3. Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
  4. Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.


Tuesday, January 24, 2017

Thai Chicken Soup

Made this for dinner tonight - easy, quick and delicious

Thai Chicken Soup
Recipe courtesy of Food Network Kitchen

Thai Chicken Soup
Total Time:
30 min
Prep:
15 min
Cook:
15 min
Yield:4 servings
Level:Easy
Ingredients

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15 -ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro
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Directions

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

Wednesday, January 18, 2017

Greek Dinner


We made these recipes last Sunday and they disappeared - pouf! I thought I'd doubled everything and would have loads of leftovers. I scrambled to hide away plates for latecomers or they would not have eaten.

So - here's quick, unedited recipes just so I can remember




Middle Eastern Chicken Kebabs
By Jennifer Segal

Servings 4-6
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus 8 hours to marinate
Ingredients
                  1 cup plain whole milk Greek yogurt
                  2 tablespoons olive oil
                  2 teaspoons paprika
                  1/2 teaspoon cumin
                  1/8 teaspoon cinnamon
                  1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
                  Zest from one lemon
                  2 tablespoons freshly squeezed lemon juice, from one lemon
                  1-3/4 teaspoons salt
                  1/2 teaspoon freshly ground black pepper
                  5 garlic cloves, minced
                  2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
                  1 large red onion, cut into wedges
                  Vegetable oil, for greasing the grill
Instructions
                  In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
                  Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
                  Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Nutrition Information
                  Per serving (6 servings)
                  Calories:
350
                  Fat:
15g
                  Saturated fat:
3g
                  Carbohydrates:
6g
                  Sugar:
3g
                  Fiber:
1g
                  Protein:
41g
                  Sodium:
871mg
                        Cholesterol:
186m

Quick Italian Salad

I just made this dressing - it's yummy

from Food Network


Quick Italian Salad
Recipe courtesy of Ree Drummond
Total Time:
20 min
Prep:
20 min

Yield:6 to 8 servings
Level:Easy
Ingredients

Dressing:
1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup grated Parmesan (pre-grated in a pack from the store)
1/4 cup minced fresh parsley
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, pressed
Juice of 1 lemon
Salad:
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked
6 whole pepperoncini
1/2 cup whole black olives
1/2 cup whole red cherry tomatoes
1/2 small red onion, very thinly sliced into circles
1/3 cup grated Parmesan
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Directions

For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
Recipe courtesy of Ree Drummond


Read more at: http://www.foodnetwork.com/recipes/ree-drummond/quick-italian-salad.print.html?oc=linkback

Tuesday, December 13, 2016

Gingerbread Men

Tried this tonight and it's good!

from AllRecipes

Gingerbread Men Cookies

Ingredients

  • 3 cups flour
  • 2 teaspoons Ginger, Ground
  • 1 teaspoon Cinnamon, Ground
  • 1 teaspoon baking soda
  • 1/4 teaspoon Nutmeg, Ground
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon Pure Vanilla Extract

Directions

  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.