Crostini with Roasted Garlic, Brie and Port Soaked Grapes
12 or so garlic cloves, peeled
2 T olive oil
1 1/2 cups seedless grapes, halved
1/4 cup ruby Port (enough to cover grapes)
2 teaspoon chopped fresh rosemary
1 baguette, cut into slices, toasted
Brie cheese, rind removed, room temperature
Fresh rosemary sprigs
Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Transfer garlic to processor (or just mash with a fork).
Mix grapes, Port and rosemary in bowl. Let stand at least 15 minutes.
Spread each toast slice with garlic paste; spread Brie over. Top with grapes and herb sprigs.
Posted at 10:31 AM in Appetizer, Vegetarian | Permalink
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Twice-Baked Potatoes with Horseradish & Caviar
2 medium russet potatoes, scrubbed
1/2 cup reduced-fat sour cream, divided
1/4 cup low-fat milk (I used 0-fat almond milk)
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1/4 teaspoon freshly ground pepper
Caviar (I used Tobiko orange because it's way cheaper - it was good!)
Preheat oven to 375°F. Pierce potatoes in several places with a fork. Pre-cook potatoes in microwave, about 8 minutes, turning potatoes and plate half-way through. Bake in oven on center rack until tender, about 20-30 minutes more.
When the potatoes are cool enough to handle, cut in half and scoop the insides into a bowl. Place the skins in a small baking dish. Add 1/4 cup sour cream, milk, horseradish, chives, chopped dill and pepper to the potato insides. Beat with an electric mixer or mash with a potato masher until smooth; divide among the potato skins.
Bake the stuffed potatoes until the filling is hot, 15 to 20 minutes.To serve, top each half with 1 tablespoon of the remaining sour cream, about 1 teaspoon caviar and a dill sprig.
From: Eating Well with a few modifications
Per serving: 142 calories; 4 g fat ( 2 g sat , 1 g mono ); 2 g fiber; 240 mg sodium; 565 mg potassium.
Posted at 10:21 AM in Side Dish | Permalink
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Smoked Salmon, Fennel Seed and Goat Cheese Toasts
8 oz goat cheese
1.5 T chopped fresh tarragon
1 T fennel seeds, roasted in a dry pan; finely crushed in a coffee grinder
Zest from one lemon, preferably Myer (I use a lemon zester)
1/2 t black pepper
30 thin slices of baguette, toasted in the oven
16 oz hot smoked salmon (not lox); Whole Foods makes good in-house smoked salmon
Mix first 5 ingredients together. Spread on toasts. Top with salmon. Can add some extra lemon peel and tarragon if desired. Great with champagne.
Posted at 09:55 AM in Appetizer, Seafood | Permalink
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Creamy Mexican Turkey Soup
1 T canola or vegetable oil (used olive oil)
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 cup chopped yellow onion (used Trader Joe's mirepoix for carrot/celery/onion)
2 cloves garlic, minced
3 cups chicken or turkey stock or broth (used T.J. turkey gravy; 2 C + 1 C water to cut salt)
1 can diced green chilies, drained
2 cups 1% milk (used non-fat soy)
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded turkey
3/4 cup corn, fresh or frozen (used 1.5 C)
3 T chopped fresh cilantro
1 cup light Mexican blend shredded cheese (original used Monterey Jack)
Added: lime juice
In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Add chiles.
In a bowl, whisk together milk, flour, salt, chili powder and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, cilantro and lime (original added cheese at this point and stirred until melted but I sprinkled cheese on top after placed in bowls) heat and soup is hot, 5 to 10 minutes.
From: Recipe Girl
Posted at 01:44 PM in Latin, Main Dish, Meat, Soup/Stew | Permalink
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Chicken (or Turkey) Divan
1 1/2 pounds boneless, skinless chicken breast (used leftover turkey breast from Thanksgiving)
1 tablespoon extra-virgin olive oil
2 cups diced leek, white and light green parts only (only had a few shallots but would like to try with the leeks)
5 tablespoons all-purpose flour
14-ounces reduced-sodium chicken broth
1 cup low-fat milk (used non-fat soy)
2 tablespoons dry sherry
1/2 teaspoon dried thyme
Added: some fresh ground nutmeg
1/2 teaspoon freshly ground pepper
2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns
1 cup grated Parmesan cheese, divided
1/4 cup low-fat mayonnaise (used low-fat Canola oil mayo)
2 teaspoons Dijon mustard
Added: Whole wheat dried breadcrumbs
Preheat oven to 375°F. Coat a 2-quart glass baking dish with cooking spray.
Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces (I shredded the turkey).
Heat oil in a large nonstick skillet over medium-high heat. Add leek [diced shallots] and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme, nutmeg and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.
Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. I added about ¼ C breadcrumbs. Bake until bubbling, 20 to 25 minutes (added another 4-5 minutes under broiler to brown the top a bit). Let cool for 10 minutes before serving.
Nutrition: 308 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 76 mg Cholesterol; 20 g Carbohydrates; 35 g Protein; 4 g Fiber; 712 mg Sodium; 401 mg Potassium
From: Eating Well
Posted at 01:37 PM in Casserole, Main Dish, Meat | Permalink
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Cape Cod Chopped Salad
About 4 servings
8 pieces bacon (I use Trader Joe's pre-cooked, easier plus has no nitrates)
Package of baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 ounces blue cheese, crumbled
For the dressing:
3 tablespoons apple cider vinegar
Grated orange zest from one orange
2 tablespoons freshly squeezed orange juice (I use about 1/4 C)
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil (I use about 2 T)
Directions
Cook bacon (I heat pre-cooked in microwave for a minute or 2 to crisp it up).
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Serve immediately.
By: Barefoot Contessa, with a few modifications
Posted at 03:02 PM in Salad | Permalink
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Salade Cambodgienne
Makes 4 servings
1 head, about 2 pounds, green cabbage, cut in half and very thinly sliced
1 cup peeled and shredded carrots
1/2 large onion, very thinly sliced crosswise
1/2 red bell pepper, thinly sliced 1/4-inch thickness
1/2 cup mint leaves, loosely packed
1/2 cup Asian basil leaves, loosely packed
1/2 cup peanuts, roasted and coarsely ground
1/3 cup tuk trey dressing (recipe below)
4 sprigs or more cilantro, chopped for garnish
Crushed chilies or thinly sliced fresh chilies optional for desired heat
In a large salad bowl, toss all the vegetables and herbs together. Set aside a handful of peanuts for garnish, and mix in the rest of the peanuts. Add the tuk trey dressing (recipe below) and toss well. Add a little spice, either crushed red chilies or thinly sliced fresh bird's-eye chilies if desired, and toss to mix well. Serve on large plate and sprinkle with the rest of the ground peanuts. Top with the cilantro sprigs for garnish.
Tuk Trey Dressing (vegetarian version)
1/4 cup water (I swap first two and use 1/4 C sugar and 1/2 C water)
1/2 cup sugar
4 1/2 teaspoons kosher salt (I used about 1 t.)
1 large clove garlic, minced
1 medium shallot, minced
5 teaspoons lime juice, freshly squeezed (added more as increased water amount)
In a small saucepan, bring the water to a boil and turn off heat. Add sugar and salt and stir to dissolve completely. Add remaining ingredients and stir to mix well. Let cool completely before dressing salad.
From: NPR
Posted at 02:56 PM in Asian, Salad, Vegetarian | Permalink
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Pineapple Tofu Kabobs
1 can pineapple chunks
2 T low sodium tamari sauce
½ C rice wine vinegar
2 t ground ginger
1 t ground mustard
½ t red chili flakes
Black pepper to taste
1 carton extra firm tofu, cut up into cubes
1 carton grape (or cherry) tomatoes
1 zucchini, cut in half and then sliced
1 large green bell pepper, chopped into about 1 inch squares
1 small onion, chopped into about 1 inch squares
Wooden skewers
Brown rice
Cashews
Blend the pineapple juice from the can and next 6 ingredients in a large bowl. Add tofu, veggies and pineapple. Marinade for one hour (or more). Thread tofu, veggies and pineapple on skewers. Heat oven to 375. Place a piece of parchment paper on a cookie sheet. Place skewers on a cookie sheet. Bake for about half an hour.
Pour marinade in a pot and bring to a boil. Simmer until reduced and a little thicker.
Serve kabobs over brown rice. Drizzle some marinade sauce and sprinkle some chopped up cashews on top.
From: Whole Foods
Posted at 01:07 PM in Asian, Main Dish, Vegetarian | Permalink
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K2 Smoothie
Prep: I use my own frozen fruit. Wash berries and drain. Slice
them and place in a storage bag. Make sure they are in one layer to avoid
clumping. Use more than one bag if need. Place flatly in the freezer. Do
the same with bananas.
Roughly 1/2 cup organic sliced/frozen strawberries
Roughly 1/3 cup organic sliced/frozen bananas
1 cup plain coconut beverage (not the coconut milk in the can); for example Trader Joes The unsweetened vanilla almond milk is also good.
1/2 carton non-fat Greek yogurt (I use pomegranate or mango from Trader Joes; for a flavored variety the calories are not bad although it's not true Greek yogurt. Otherwise use plain.)
1 spoonful oat bran (about 1 tablespoon)
Recipe:
Place all in blender and blend. Sometimes I'll add a few
frozen raspberries or pineapple to the mix above for a slight variation. But
not blackberries – too many seeds! I have also swapped in flax seed meal for
the oat bran.
By: K2
Posted at 12:59 PM in K2, Vegetarian | Permalink
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Spicy Thai Vegetable Soup
Chile Paste:
I used about 1 T of my favorite chili paste with garlic and 1 T green
1 stalk lemongrass, minced
2 shallots, minced (½ cup)
1 tsp. red miso
Some water if too thick
Soup:
8 cups low-sodium vegetable broth + some additional water
1 Tbs. low-sodium soy sauce
1 ½ cups Swiss chard (alternate: beet greens or kale)
1 cup fennel chunks
1 cup sliced mushrooms
1 package firm tofu chunks
1 cup coarsely chopped arugula
¼ to ½ cup fresh mint leaves, chopped
¼ cup chopped parsley
To make Chile Paste:
Put paste ingredients into the small bowl of emersion blender (or food processor) and blend.
To make Soup:
Bring broth to a boil in saucepan over high heat. Stir in soy sauce and chili paste. Add greens, fennel and mushrooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium-low, and simmer 5 minutes. Add tofu, and cook 2 minutes more. Stir in arugula, mint, and parsley, and simmer 1 to 2 minutes, or until herbs wilt.
Modified from a recipe from Vegetarian Times.
Posted at 02:36 PM in Asian, Soup/Stew, Vegetarian | Permalink
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