1 head Napa cabbage, finely shredded
4 green onions, thinly sliced
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup red chili flakes, plus more to taste
1 tablespoon sugar
1/4 cup vegetable oil
Salt and freshly ground pepper
Directions
Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.
Monday, March 30, 2009
Roasted Fennel and Green Bean Relish
This is an Emeril recipe. Bam.
Ingredients
1 large bulb fennel (about 1 pound), trimmed and thinly sliced
2 cups thinly sliced onions
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound tiny fresh green beans, blanched in boiling water for 1 minute, then shocked in a cold-water bath
Directions
Preheat the oven to 350 degrees F.
Put the fennel and onions in a roasting pan. Add the olive oil, salt, and pepper and toss to coat evenly. Roast until soft and lightly browned, about 1 hour, tossing once or twice. Let cool.
Combine the fennel mixture with the beans and toss to mix. Serve at room temperature.
Ingredients
1 large bulb fennel (about 1 pound), trimmed and thinly sliced
2 cups thinly sliced onions
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound tiny fresh green beans, blanched in boiling water for 1 minute, then shocked in a cold-water bath
Directions
Preheat the oven to 350 degrees F.
Put the fennel and onions in a roasting pan. Add the olive oil, salt, and pepper and toss to coat evenly. Roast until soft and lightly browned, about 1 hour, tossing once or twice. Let cool.
Combine the fennel mixture with the beans and toss to mix. Serve at room temperature.
Brown Rice, Tomatoes, and Basil
1 cup brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped
Directions
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped
Directions
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
Garlic Chicken and Grapes
INGREDIENTS
3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes
DIRECTIONS
Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.
3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes
DIRECTIONS
Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.
Grapes and Rice Stir Fry
INGREDIENTS
1 tablespoon vegetable oil
1 cup sliced red grapes
1 cup cubed cooked chicken
2 cups cooked rice
1/4 cup chicken broth
DIRECTIONS
Heat the vegetable oil in a wok or large skillet over medium high heat. Stir in the grapes and chicken; cook and stir until the chicken is hot, and the grapes are tender, about 3 minutes. Add the rice and chicken broth; continue cooking until the rice is hot, about 2 minutes more.
1 tablespoon vegetable oil
1 cup sliced red grapes
1 cup cubed cooked chicken
2 cups cooked rice
1/4 cup chicken broth
DIRECTIONS
Heat the vegetable oil in a wok or large skillet over medium high heat. Stir in the grapes and chicken; cook and stir until the chicken is hot, and the grapes are tender, about 3 minutes. Add the rice and chicken broth; continue cooking until the rice is hot, about 2 minutes more.
Saturday, March 28, 2009
Barley-asparagus “risotto” with balsamic vinegar
2 tsp olive oil
1 medium onion, minced
1 c uncooked quick-cooking barley
3 c FF chicken broth
½ lb asparagus (fresh or frozen and thawed), trimmed and cut into 2” pieces
¼ c fresh chives, sliced
1.5 TBS balsamic vinegar
1/8 tsp pepper
1/8 tsp salt
2 TBS grated or shredded soy or FF parmesan cheese
Warm oil in large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more.
Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat.
Stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve.
1 medium onion, minced
1 c uncooked quick-cooking barley
3 c FF chicken broth
½ lb asparagus (fresh or frozen and thawed), trimmed and cut into 2” pieces
¼ c fresh chives, sliced
1.5 TBS balsamic vinegar
1/8 tsp pepper
1/8 tsp salt
2 TBS grated or shredded soy or FF parmesan cheese
Warm oil in large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more.
Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat.
Stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve.
Wednesday, March 25, 2009
Rosemary Skewered Chicken w/Honey Mustard Sauce
Taken from the TV show Biggest Loser, no exact measurements.
Package of fresh rosemary (one stalk for each member of your family)
4 chicken breasts
Dijon mustard
Yellow mustard
Teriyaki sauce
Honey
Italian dressing
"Deleaf" the rosemary stalks, saving the leaves for another day.
Cut the chicken breasts into cubes and marinate in Italian dressing.
Using equal parts, make the sauce using the two mustards and honey. Add teriyaki sauce to taste. Set aside.
Place the cubes of chicken on the rosemary skewers, discarding the Italian dressing.
Cook the chicken skewers, using a bit of Italian dressing instead of oil, in a skillet or grill pan until browned and cooked through.
Serve on the skewers with the honey mustard sauce.
Package of fresh rosemary (one stalk for each member of your family)
4 chicken breasts
Dijon mustard
Yellow mustard
Teriyaki sauce
Honey
Italian dressing
"Deleaf" the rosemary stalks, saving the leaves for another day.
Cut the chicken breasts into cubes and marinate in Italian dressing.
Using equal parts, make the sauce using the two mustards and honey. Add teriyaki sauce to taste. Set aside.
Place the cubes of chicken on the rosemary skewers, discarding the Italian dressing.
Cook the chicken skewers, using a bit of Italian dressing instead of oil, in a skillet or grill pan until browned and cooked through.
Serve on the skewers with the honey mustard sauce.
Saturday, March 21, 2009
Minestrone
Maybe this is an Olive Garden copy cat recipe, maybe it's not. All I want is a good tasting soup.
Minestrone Soup
3 tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/2 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Heat three tablespoons of olive oil over medium heat in a large soup pot.Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.Makes about eight 1 1/2 cup servings.
Minestrone Soup
3 tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/2 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Heat three tablespoons of olive oil over medium heat in a large soup pot.Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.Makes about eight 1 1/2 cup servings.
Monday, March 16, 2009
Stir Fry Chicken with Garlic Sauce
Ingredients
2 large garlic cloves, minced
1/4 cup soy sauce
1/4 cup water
1/4 cup honey
2 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (or to taste)
1 lb boneless skinless chicken breast, cut into strips
1/4 cup green onion, chopped
Directions
1. Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
2. Cover and refrigerate at least 2 hours, stirring once to twice.
3. In large skillet, heat remaining oil.
4. Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
5Remove to platter. Garnish with green onion. Serve with snow peas, if desired.
2 large garlic cloves, minced
1/4 cup soy sauce
1/4 cup water
1/4 cup honey
2 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (or to taste)
1 lb boneless skinless chicken breast, cut into strips
1/4 cup green onion, chopped
Directions
1. Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
2. Cover and refrigerate at least 2 hours, stirring once to twice.
3. In large skillet, heat remaining oil.
4. Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
5Remove to platter. Garnish with green onion. Serve with snow peas, if desired.
Wednesday, March 11, 2009
PUMPKIN-RAISIN MUFFINS
2 eggs
1/2 c. honey
1 c. pumpkin
3/4 c. oil
1 1/3 c. whole wheat flour
1 3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1/2 c. raisins
1/2 c. chopped nuts
Beat eggs well; add honey, oil, and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts; fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20 minutes. Makes 18 muffins.
1/2 c. honey
1 c. pumpkin
3/4 c. oil
1 1/3 c. whole wheat flour
1 3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1/2 c. raisins
1/2 c. chopped nuts
Beat eggs well; add honey, oil, and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts; fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20 minutes. Makes 18 muffins.
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