Looking for a colorful salad that is delicious and good for you? Here it is! I am not a fan of beets, but I find them to be so beautiful that I do include them in some dishes - plus Jason loves those colorful roots, and I don't want to deprive him of one of his favorite veggies. This salad would be great for a holiday party due to all the vibrant colors, or just to eat at home with friends. The golden beets absorb the pink color of the red beets, creating a sunset appearance that is just lovely.
Roasted Beet, Avocado and Arugula Salad
4 - 6 red and golden beets
1/4 cup water
1/3 cup orange juice
3 TBS extra virgin olive oil
2 1/4 TBS white wine vinegar
1/8 tsp freshly ground pepper
1/8 tsp salt
1 large avocado
5 - 6 cups arugula
2 - 3 navel oranges, peeled and sectioned
1/4 red onion, thinly sliced
1. Preheat oven to 375 degrees
2. Remove stems from beets. Scrub beets with brush, then cut in half. Place beets in baking dish, then add water. Cover with foil and back 1 hour until tender. Cool, remove skins. Cut beets into 1/2 inch slices.
3. Combine orange juice, olive oil, vinegar, salt and pepper. Toss half of juice mixture with beets.
4. Peel and cut avocado into slices.
5. Add oranges, avocado and beets to arugula in a large bowl.
6. Drizzle remaining dressing onto salad and serve immediately.
Tuesday, November 17, 2009
Sunday, November 8, 2009
Thai Coconut-Curry CHicken Noodle Soup
I love Thai food but our area seems to lack a good place to eat out, so I was thrilled when I found this recipe! Easy and delicious! I altered a few things from the original and would actually prefer the soup with tofu rather than chicken, but overall this is a warm, flavorful soup. This entire soup from start to finish takes less than an hour, so don't be overwhelmed by the long list of ingredients. The recipe is not as difficult as it may first appear - it is actually pretty simple.
Thai Coconut-Curry Chicken Noodle Soup
5 cups water
7 -8 oz pad thai noodles, broken in half or quarters (makes eating them easier once in the bowl!)
1 TBS olive oil
1/4 cup thinly sliced shallots (use onion if shallots are not available)
1/2 small orange habanero chili, seeded and chopped
1 small hot red chili, seeded and chopped
1 - 2 TBS Green Curry paste
1 1/2 tsp curry powder (I used closer to 1 tsp to lessen the curry flavor for hubby)
1/2 tsp turmeric
1/2 tsp ground coriander
2 garlic cloves, minced (ooops, left this out and didn't miss it at all)
4 cups "no chicken" broth (found at natural food stores like Whole Foods or Weaver Street Market)
2 cups veggie broth
1 (13. 5oz) can Coconut milk
1 lb skinless, boneless chicken breast, cooked and chopped OR tofu
1/2 cup choped green onions
1 TBS sugar
2 TBS fish sauce
1/2 cup chopped fresh cilantro
16 oz bag of fresh spinach leaves
1. Bring 5 cups water to a boil in a large pot. Add noodles and cook according to package directions, usually about 5 - 7 minutes until tender but not over done. Drain and set aside.
2. Using the same pot (cutting down on dishes!) add oil to pot over med-high heat. Add chili peppers, shallots and next 5 ingredients though garlic. Saute about 1 minute, stirring constantly.
3. Add broth and bring to a boil. Add coconut milk, reduce heat and simmer 5 minutes.
4. Add chicken, onions, sugar, fish sauce, and spinach to pan, cook 2 minutes. Stir in cilantro and noodles to pot and serve!
If you have a favorite veggie like snow peas or carrots they may be a nice addition to this soup. Be creative and try adding something else if you like!
***if using tofu you may want to add it earlier on so it has time to gain flavor from the soup. Experiment and let me know how it works out and when you added it to the soup)
Thai Coconut-Curry Chicken Noodle Soup
5 cups water
7 -8 oz pad thai noodles, broken in half or quarters (makes eating them easier once in the bowl!)
1 TBS olive oil
1/4 cup thinly sliced shallots (use onion if shallots are not available)
1/2 small orange habanero chili, seeded and chopped
1 small hot red chili, seeded and chopped
1 - 2 TBS Green Curry paste
1 1/2 tsp curry powder (I used closer to 1 tsp to lessen the curry flavor for hubby)
1/2 tsp turmeric
1/2 tsp ground coriander
2 garlic cloves, minced (ooops, left this out and didn't miss it at all)
4 cups "no chicken" broth (found at natural food stores like Whole Foods or Weaver Street Market)
2 cups veggie broth
1 (13. 5oz) can Coconut milk
1 lb skinless, boneless chicken breast, cooked and chopped OR tofu
1/2 cup choped green onions
1 TBS sugar
2 TBS fish sauce
1/2 cup chopped fresh cilantro
16 oz bag of fresh spinach leaves
1. Bring 5 cups water to a boil in a large pot. Add noodles and cook according to package directions, usually about 5 - 7 minutes until tender but not over done. Drain and set aside.
2. Using the same pot (cutting down on dishes!) add oil to pot over med-high heat. Add chili peppers, shallots and next 5 ingredients though garlic. Saute about 1 minute, stirring constantly.
3. Add broth and bring to a boil. Add coconut milk, reduce heat and simmer 5 minutes.
4. Add chicken, onions, sugar, fish sauce, and spinach to pan, cook 2 minutes. Stir in cilantro and noodles to pot and serve!
If you have a favorite veggie like snow peas or carrots they may be a nice addition to this soup. Be creative and try adding something else if you like!
***if using tofu you may want to add it earlier on so it has time to gain flavor from the soup. Experiment and let me know how it works out and when you added it to the soup)
Tuesday, November 3, 2009
Southwestern Confetti Salad
This is an easy salad that is great alone as a lunch or a wonderful side dish for dinner. It takes minimal amount of time to prepare which is great for a busy work night. Great served at room temp or chilled.
Southwestern Confetti Salad (adapted from Cooking Light)
1 cup cooked rice (cooked in veggie broth from added flavor)
1 cup frozen corn kernels, thawed and drained
1 medium zucchini, chopped
1 cup grated carrot
1 tomato diced
1/2 red bell pepper, chopped
1/4 cup green onions, chopped
2 TBS fresh chopped cilantro
1 TBS lime juice
2 TBS olive oil
1 TBS minced seeded jalapeno pepper (optional)
1/4 tsp salt
1/2 tsp chili powder
1/2 tsp ground cumin powder
1/4 tsp ground black pepper
1 can black beans, rinsed drained
Combine all ingredients in a large bowl, stirring well to combine.
Southwestern Confetti Salad (adapted from Cooking Light)
1 cup cooked rice (cooked in veggie broth from added flavor)
1 cup frozen corn kernels, thawed and drained
1 medium zucchini, chopped
1 cup grated carrot
1 tomato diced
1/2 red bell pepper, chopped
1/4 cup green onions, chopped
2 TBS fresh chopped cilantro
1 TBS lime juice
2 TBS olive oil
1 TBS minced seeded jalapeno pepper (optional)
1/4 tsp salt
1/2 tsp chili powder
1/2 tsp ground cumin powder
1/4 tsp ground black pepper
1 can black beans, rinsed drained
Combine all ingredients in a large bowl, stirring well to combine.
Monday, October 19, 2009
Apple Banana Walnut Bread
The two brown, soft, getting way to ripe to eat bananas were begging to be turned into bread. But there were only two. So, I added nuts and an apple to the mix to fill in the empty space and created an amazing loaf! I found the basic start to the banana bread recipe on-line, then added the nuts and apple myself. This bread is super easy and super yummy. Perfect for a cool Autumn evening snack.
Apple Banana Walnut Bread
2 ripe bananas, smashed
1 apple, peeled, diced
1/2 cup walnuts
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Add the baking soda and salt to the mixture and stir. Add the flour and walnuts, mix. Finally add diced up apple, give it a good stir. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
DEEEEEELICIOUS!!!!!!
****Oh...My...God...I know why the bread is sinfully good - I added a shit ton of butter. Oops. I must have read 3/4 cup butter rather than 1/3 cup. I seem to recall scooping three 1/4 cups of butter into the bowl. Oh well, it was awesome if not terribly fattening and artery clogging.
Apple Banana Walnut Bread
2 ripe bananas, smashed
1 apple, peeled, diced
1/2 cup walnuts
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Add the baking soda and salt to the mixture and stir. Add the flour and walnuts, mix. Finally add diced up apple, give it a good stir. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
DEEEEEELICIOUS!!!!!!
****Oh...My...God...I know why the bread is sinfully good - I added a shit ton of butter. Oops. I must have read 3/4 cup butter rather than 1/3 cup. I seem to recall scooping three 1/4 cups of butter into the bowl. Oh well, it was awesome if not terribly fattening and artery clogging.
Walnut Jasmine Rice
Looking for a simple yet not totally plain side dish? I prepared this recipe last night and liked it. No wild bursts of flavor, but it has a subtle yumminess to it that will be a nice side kick to many different main courses. I served this with the Tofu Steaks, and the rice went nicely with the pepper walnut sauce. The walnut oil can be a little pricey, but can also be used for salad dressings, so keep it stored in the refrigerator for other uses.
Walnut Jasmine Rice
2 3/4 cup water
1/4 cup dry white wine
1/2 tsp salt
1 1/2 cups uncooked Jasmine or Basmati rice
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup walnuts, toasted and chopped
2 TBS toasted walnut oil
1/4 tsp fresh ground black pepper
1. Bring first 3 ingredients to a boil in a medium saucepan, add rice. Cover and simmer 20 minutes until liquid is absorbed. Remove from heat, stir in parsley, walnuts, oil and pepper.
Walnut Jasmine Rice
2 3/4 cup water
1/4 cup dry white wine
1/2 tsp salt
1 1/2 cups uncooked Jasmine or Basmati rice
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup walnuts, toasted and chopped
2 TBS toasted walnut oil
1/4 tsp fresh ground black pepper
1. Bring first 3 ingredients to a boil in a medium saucepan, add rice. Cover and simmer 20 minutes until liquid is absorbed. Remove from heat, stir in parsley, walnuts, oil and pepper.
Sunday, October 18, 2009
Tofu Steaks with Red Pepper-Walnut Sauce
I am not a fan of tofu as a general rule unless it is fried to crispy oblivion. I was skeptical that this dish, based from plain extra firm tofu, could possibly be tasty. But my cousin prepared this for her family and promised even her meat loving, tofu hating papa found this to be scrumptious, so I gave it a try. I was not disappointed either, this dish is fabulous!
There are wonderful aromas in the preparation while chopping the fresh herbs and toasting the walnuts. I would recommend this dinner on a Sunday evening or a night where a little extra time can be spent in the kitchen. The end result is worth all the work and sink full of dishes.
Tofu Steaks with Red Pepper-Walnut Sauce (from Cooking Light)
1 (14 oz) package water-packed extra-firm tofu
1/4 cup finely chopped fresh basil
1/4 cup water
2 TBS chopped fresh parsley
1 TBS chopped fresh thyme (I used about 1 tsp dry)
2 TBS white wine vinegar
1 TBS Dijon mustard
1/2 tsp salt
1/2 crushed red pepper
8 garlic cloves, minced (I use about 4 cloves)
1/2 cup all-purpose flour
1/2 cup egg substitute
2 cups panko (Japanese breadcrumbs)
2 TBS olive oil
3 TBS chopped walnuts, toasted
1 (12 oz.) bottle roasted red peppers, drained
1. Cut tofu in 1/2 to thin, then again to make 4 slices. Place tofu slices between two clean kitchen towels (or several paper towels if needed) Place a heavy book on top and allow moisture to absorb into towels for 30 minutes.
2. Combine basil and next 8 ingredients through garlic, place in a zip lock bag. Add tofu and seal, marinating in refrigerator 1 hour, turning occasionally.
3. Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in yet another shallow dish.
4. Remove tofu from marinade, reserving remaining marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat with remaining tofu, flour, egg substitute and panko.
5. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirling to coat. Add tofu to pan. Reduce heat to medium and cook 4 minutes on each side until browned. Remove tofu from pan, keep warm.
6. Combine reserved marinade, walnuts, and bell peppers in a blender, process until smooth. Pour bell pepper mixture into pan, cook over med-high heat 2 minutes until heated. Serve with tofu.
There are wonderful aromas in the preparation while chopping the fresh herbs and toasting the walnuts. I would recommend this dinner on a Sunday evening or a night where a little extra time can be spent in the kitchen. The end result is worth all the work and sink full of dishes.
Tofu Steaks with Red Pepper-Walnut Sauce (from Cooking Light)
1 (14 oz) package water-packed extra-firm tofu
1/4 cup finely chopped fresh basil
1/4 cup water
2 TBS chopped fresh parsley
1 TBS chopped fresh thyme (I used about 1 tsp dry)
2 TBS white wine vinegar
1 TBS Dijon mustard
1/2 tsp salt
1/2 crushed red pepper
8 garlic cloves, minced (I use about 4 cloves)
1/2 cup all-purpose flour
1/2 cup egg substitute
2 cups panko (Japanese breadcrumbs)
2 TBS olive oil
3 TBS chopped walnuts, toasted
1 (12 oz.) bottle roasted red peppers, drained
1. Cut tofu in 1/2 to thin, then again to make 4 slices. Place tofu slices between two clean kitchen towels (or several paper towels if needed) Place a heavy book on top and allow moisture to absorb into towels for 30 minutes.
2. Combine basil and next 8 ingredients through garlic, place in a zip lock bag. Add tofu and seal, marinating in refrigerator 1 hour, turning occasionally.
3. Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in yet another shallow dish.
4. Remove tofu from marinade, reserving remaining marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat with remaining tofu, flour, egg substitute and panko.
5. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirling to coat. Add tofu to pan. Reduce heat to medium and cook 4 minutes on each side until browned. Remove tofu from pan, keep warm.
6. Combine reserved marinade, walnuts, and bell peppers in a blender, process until smooth. Pour bell pepper mixture into pan, cook over med-high heat 2 minutes until heated. Serve with tofu.
Friday, October 16, 2009
Seared Scallops with White Beans
Looking for a quick one dish wonder for a busy week night dinner? Here it is! This dish comes together in less than 30 minutes, offers protein and veggies and tastes delicious! Use either fresh or frozen scallops, but allow time for thawing if frozen scallops are chosen. Serve with a crusty dinner bread to soak up some of the yummy broth that is left in the pan.
Seared Scallops with White Beans (from Coo.king Light)
2 TBS olive oil, divided
1 pounds sea scallops
1/4 tsp salt
1 cup chopped onion
1/8 tsp crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup veggie broth
1 (15oz) can cannellini beans
1 (6oz) package fresh baby spinach
2 TBS chopped fresh basil
1. Heat 1 TBS oil in large nonstick skillet over med-high heat. Sprinkle scallops evenly with salt. Add scallops to pan and
cook 2 minutes each side until done. Remove from pan and keep warm.
2. Add remaining 1 TBS oil and onion to pan, saute 2 minutes. Add pepper and garlic, cook 20 seconds, stirring constantly. Stir in wine, cook 1 minute until most of liquid evaporates. Stir in broth and beans, cook 2 minutes. Add spinach, cook 1 minute until wilted. Remove from heat and stir in basil.
Seared Scallops with White Beans (from Coo.king Light)
2 TBS olive oil, divided
1 pounds sea scallops
1/4 tsp salt
1 cup chopped onion
1/8 tsp crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup veggie broth
1 (15oz) can cannellini beans
1 (6oz) package fresh baby spinach
2 TBS chopped fresh basil
1. Heat 1 TBS oil in large nonstick skillet over med-high heat. Sprinkle scallops evenly with salt. Add scallops to pan and
cook 2 minutes each side until done. Remove from pan and keep warm.
2. Add remaining 1 TBS oil and onion to pan, saute 2 minutes. Add pepper and garlic, cook 20 seconds, stirring constantly. Stir in wine, cook 1 minute until most of liquid evaporates. Stir in broth and beans, cook 2 minutes. Add spinach, cook 1 minute until wilted. Remove from heat and stir in basil.
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