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Anyone have a healthy dinner recipe? And yeah, it should taste great too.
- Thread starter evan
- Start date
REC: Jerk Chicken (serve with a nice rice pilaf)
Jerk Chicken Recipe
http://www.mahalo.com/Jamaican_Jerk_Chicken
* 2-3 pounds chicken thighs, cut into pieces
* In a blender add:
* 1 green onion
* 1/3 cup orange juice
* 1 tablespoon fresh ginger
* 1 medium sized jalapeno pepper
* 1 tablespoon lime juice
* 1 tablespoon soy sauce
* 3 cloves of garlic
* 1/4 teaspoon cinnamon
* 3/4 teaspoons of ground cloves
Directions
1. Combine all ingredients and blend on high for 45 seconds.
2. Place mixture in a re-sealable plastic bag.
3. Add chicken to bag containing mixture.
4. Allow to marinate in the refrigerator overnight.
5. Skewer chicken pieces on metal skewers.
6. Prepare barbecue to medium heat.
7. Boil remaining marinade for 3 minutes and use for basting.
8. Cook chicken and baste frequently with left over marinade until done.
Jerk Chicken Recipe
http://www.mahalo.com/Jamaican_Jerk_Chicken
* 2-3 pounds chicken thighs, cut into pieces
* In a blender add:
* 1 green onion
* 1/3 cup orange juice
* 1 tablespoon fresh ginger
* 1 medium sized jalapeno pepper
* 1 tablespoon lime juice
* 1 tablespoon soy sauce
* 3 cloves of garlic
* 1/4 teaspoon cinnamon
* 3/4 teaspoons of ground cloves
Directions
1. Combine all ingredients and blend on high for 45 seconds.
2. Place mixture in a re-sealable plastic bag.
3. Add chicken to bag containing mixture.
4. Allow to marinate in the refrigerator overnight.
5. Skewer chicken pieces on metal skewers.
6. Prepare barbecue to medium heat.
7. Boil remaining marinade for 3 minutes and use for basting.
8. Cook chicken and baste frequently with left over marinade until done.
REC: Marg posted a Thai sweet vinegar cucumber salad
Sweet vinegar cucumber salad served at Thai restaurants:
Liang-pan-huang-kua
Posted by Marg CDN
2 med cucumbers (I've used peeled English and peeled regular)
1 t. soy
1 T. white vinegar (I used plain rice vinegar)
1 T. sugar
2 t. sesame-see oil
1/4 t. Tabasco
1/2 t. salt
Cut cucumbers lenghtwise in two. With a small spoon, scrape the seed out of each half, leaving hollow boatlike shells. Cut crosswise into 14" slices. In small glass or porcelain bowl, combine soy sauce, vinegar, sugar, sesame oil, Tabasco and salt; mix well. Add cucumber. With a large sppon, toss to coat each slice throroughly with dressing. Chill slightly before serving.
(Better if cool but not cold.)
Source: Time Life
Sweet vinegar cucumber salad served at Thai restaurants:
Liang-pan-huang-kua
Posted by Marg CDN
2 med cucumbers (I've used peeled English and peeled regular)
1 t. soy
1 T. white vinegar (I used plain rice vinegar)
1 T. sugar
2 t. sesame-see oil
1/4 t. Tabasco
1/2 t. salt
Cut cucumbers lenghtwise in two. With a small spoon, scrape the seed out of each half, leaving hollow boatlike shells. Cut crosswise into 14" slices. In small glass or porcelain bowl, combine soy sauce, vinegar, sugar, sesame oil, Tabasco and salt; mix well. Add cucumber. With a large sppon, toss to coat each slice throroughly with dressing. Chill slightly before serving.
(Better if cool but not cold.)
Source: Time Life
REC: Cannellini w/tomato-sage sauce (posted by Joe)
Cannellini with tomato-sage sauce Bon Appétit | July 2002
I've posted this before but I made it again this week and it's worth another look. I used a large can of tomatoes, with some of their juice, instead of fresh tomatoes. Joe at FK
Because the beans need to be soaked overnight, start making this a day or two before you plan to serve it. (note: you can certainly use canned beans instead of fresh)
Makes 8 servings.
Beans
3 cups (about 21 ounces) dried cannellini (white kidney beans)
3 quarts cold water
5 tablespoons olive oil
4 whole garlic cloves, peeled
1 large bunch fresh sage leaves
16 whole black peppercorns
1 tablespoon salt
Sauce
1/4 cup extra-virgin olive oil
12 large fresh sage leaves
8 whole garlic cloves, peeled
2 lbs. plum tomatoes, seeded, coarsely chopped (or large can of tomatoes with some of it’s juice)
For beans:
Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
Drain beans; transfer to heavy large pot.
Add 3 quarts water, oil, garlic, sage bunch, and peppercorns.
Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
For sauce:
Heat oil in heavy large skillet over medium heat.
Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
Drain beans, reserving cooking liquid.
Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.
Cannellini with tomato-sage sauce Bon Appétit | July 2002
I've posted this before but I made it again this week and it's worth another look. I used a large can of tomatoes, with some of their juice, instead of fresh tomatoes. Joe at FK
Because the beans need to be soaked overnight, start making this a day or two before you plan to serve it. (note: you can certainly use canned beans instead of fresh)
Makes 8 servings.
Beans
3 cups (about 21 ounces) dried cannellini (white kidney beans)
3 quarts cold water
5 tablespoons olive oil
4 whole garlic cloves, peeled
1 large bunch fresh sage leaves
16 whole black peppercorns
1 tablespoon salt
Sauce
1/4 cup extra-virgin olive oil
12 large fresh sage leaves
8 whole garlic cloves, peeled
2 lbs. plum tomatoes, seeded, coarsely chopped (or large can of tomatoes with some of it’s juice)
For beans:
Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
Drain beans; transfer to heavy large pot.
Add 3 quarts water, oil, garlic, sage bunch, and peppercorns.
Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
For sauce:
Heat oil in heavy large skillet over medium heat.
Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
Drain beans, reserving cooking liquid.
Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.
REC: Maple Pecan, Orange
Maple Pecan, Orange ‘n Green Salad with Pecan Garlic Dressing
This won first prize at the 5th Annual Garlic Festival in 1996
1/2 head romaine, torn into bite-sized pieces
1 bunch spinach, washed, stems removed, torn into bite-sized pieces
1 can mandarin oranges, drained
1 cup pecan halves
2 tbl. maple syrup
1/2 cup sliced red onion
In non-stick frying pan, combine pecans and maple syrup. Cook slowly, stirring, until pecans are coated with syrup and are caramelized (this will happen very fast and you will know they are done as soon as the liquid disappears from the pan and sticks to the pecans). Remove from pan and cool on plate.
Place greens in large bowl. Add oranges, mapled pecans and onion slices. Cover and refrigerate. Toss with dressing just before serving.
Dressing:
1/2 cup olive oil
1/4 cup vinegar
8 pecan halves
2 tbl. brown sugar
4 cloves garlic, minced
salt and pepper to taste
Place all in blender or food processor and process until well blended. Use as much as needed for salad.
Note: Do not add the mapled pecans or dressing until ready to serve.
Maple Pecan, Orange ‘n Green Salad with Pecan Garlic Dressing
This won first prize at the 5th Annual Garlic Festival in 1996
1/2 head romaine, torn into bite-sized pieces
1 bunch spinach, washed, stems removed, torn into bite-sized pieces
1 can mandarin oranges, drained
1 cup pecan halves
2 tbl. maple syrup
1/2 cup sliced red onion
In non-stick frying pan, combine pecans and maple syrup. Cook slowly, stirring, until pecans are coated with syrup and are caramelized (this will happen very fast and you will know they are done as soon as the liquid disappears from the pan and sticks to the pecans). Remove from pan and cool on plate.
Place greens in large bowl. Add oranges, mapled pecans and onion slices. Cover and refrigerate. Toss with dressing just before serving.
Dressing:
1/2 cup olive oil
1/4 cup vinegar
8 pecan halves
2 tbl. brown sugar
4 cloves garlic, minced
salt and pepper to taste
Place all in blender or food processor and process until well blended. Use as much as needed for salad.
Note: Do not add the mapled pecans or dressing until ready to serve.
REC: Strawberry-Spinach Salad -- REEEEELLY good
Strawberry-Spinach Salad
Makes 8 servings
1/3 cup mayonnaise
1/4 cup unsweetened orange juice (no sugar-added)
2 tsp. sugar
1 tsp. poppy seeds
1/2 lb. fresh spinach, washed well, trimmed, and torn in pieces
2 cups sliced fresh strawberries
Combine first 4 ingredients in a small bowl; stir well and set aside. Gently toss spinach and strawberries in a large bowl; arrange on 8 individual salad plates. Drizzle 1 tbl. poppy seed dressing over each salad.
Strawberry-Spinach Salad
Makes 8 servings
1/3 cup mayonnaise
1/4 cup unsweetened orange juice (no sugar-added)
2 tsp. sugar
1 tsp. poppy seeds
1/2 lb. fresh spinach, washed well, trimmed, and torn in pieces
2 cups sliced fresh strawberries
Combine first 4 ingredients in a small bowl; stir well and set aside. Gently toss spinach and strawberries in a large bowl; arrange on 8 individual salad plates. Drizzle 1 tbl. poppy seed dressing over each salad.
REC: Texas Shredded Beef (really good wrapped up in lettuce leaves)
Texas Shredded Beef
Serves 6-8 generously
One 3-4 lb. beef chuck roast
2 4-oz. cans diced green chiles (like Ortega)
2 Tbl. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
2 cloves garlic, minced
1 small onion, minced
1/4 cup water
salt to taste
Place roast on a large piece of heavy duty foil.
In a small bowl, combine remaining ingredients. Spread this mixture on top of roast. Wrap the foil completely and securely around roast. Place in an ovenproof dish or pan and bake 4-6 hours at 300 degrees.
You can cook it longer if needed. The meat should be so tender that it shreds easily with 2 forks.
Shred and serve on hot tortillas with cheese, salsa, sour cream, guacamole, etc.
Texas Shredded Beef
Serves 6-8 generously
One 3-4 lb. beef chuck roast
2 4-oz. cans diced green chiles (like Ortega)
2 Tbl. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
2 cloves garlic, minced
1 small onion, minced
1/4 cup water
salt to taste
Place roast on a large piece of heavy duty foil.
In a small bowl, combine remaining ingredients. Spread this mixture on top of roast. Wrap the foil completely and securely around roast. Place in an ovenproof dish or pan and bake 4-6 hours at 300 degrees.
You can cook it longer if needed. The meat should be so tender that it shreds easily with 2 forks.
Shred and serve on hot tortillas with cheese, salsa, sour cream, guacamole, etc.
Curried Couscous Salad with Dried Cranberries in T&T
http://eat.at/swap/forum17/43_CURRIED_COUSCOUS_SALAD_WITH_DRIED_CRANBERRIES
http://eat.at/swap/forum17/43_CURRIED_COUSCOUS_SALAD_WITH_DRIED_CRANBERRIES
Chicken Gyros with Yogurt Dill Sauce...
CHICKEN GYROS WITH YOGURT-DILL SAUCE
The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.
INGREDIENTS:
1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated
DIRECTIONS:
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).
Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.
Serves 4.
Bon Appétit
http://www.epicurious.com/recipes/food/views/4596
CHICKEN GYROS WITH YOGURT-DILL SAUCE
The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.
INGREDIENTS:
1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated
DIRECTIONS:
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).
Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.
Serves 4.
Bon Appétit
http://www.epicurious.com/recipes/food/views/4596
Chicken Souvlaki Salad...
CHICKEN SOUVLAKI SALAD
(Note: I added a little onion powder, garlic powder, and cumin powder to the marinade.
I preferred the chicken breasts left whole, rather than cut up and added to the salad, so I served them separately).
INGREDIENTS:
1-2 teaspoons minced garlic (I used more)
1 teaspoon fresh lemon juice (I used about 2 tsp - 1 Tbsp)
1 teaspoon extra-virgin olive oil (I used about 2 tsp - 1 Tbsp)
1/2 teaspoon dried oregano
1/4 teaspoon salt (I used less)
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
DIRECTIONS:
Preheat grill or broiler.
Combine garlic, lemon juice, olive oil, oregano, salt, pepper and chicken breast in a large ziptop plastic bag. Seal the bag and shake until coated. Remove chicken from the bag. Grill or broil the chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
Combine chicken, cubed cucumber, red onion, feta cheese, olives and tomatoes in a large bowl. Combine yogurt, grated cucumber, vinegar, garlic powder, salt and red and black peppers in a small bowl. Pour over chicken mixture and toss well.
Serve with pita bread wedges.
Makes 4 servings of 2 cups each.
Edited from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=347741
CHICKEN SOUVLAKI SALAD
(Note: I added a little onion powder, garlic powder, and cumin powder to the marinade.
I preferred the chicken breasts left whole, rather than cut up and added to the salad, so I served them separately).
INGREDIENTS:
1-2 teaspoons minced garlic (I used more)
1 teaspoon fresh lemon juice (I used about 2 tsp - 1 Tbsp)
1 teaspoon extra-virgin olive oil (I used about 2 tsp - 1 Tbsp)
1/2 teaspoon dried oregano
1/4 teaspoon salt (I used less)
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
DIRECTIONS:
Preheat grill or broiler.
Combine garlic, lemon juice, olive oil, oregano, salt, pepper and chicken breast in a large ziptop plastic bag. Seal the bag and shake until coated. Remove chicken from the bag. Grill or broil the chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
Combine chicken, cubed cucumber, red onion, feta cheese, olives and tomatoes in a large bowl. Combine yogurt, grated cucumber, vinegar, garlic powder, salt and red and black peppers in a small bowl. Pour over chicken mixture and toss well.
Serve with pita bread wedges.
Makes 4 servings of 2 cups each.
Edited from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=347741
Vegetable Couscous Paella...
VEGETABLE COUSCOUS PAELLA
"Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio."
INGREDIENTS:
2 1/2 tablespoons olive oil (I used a little more)
2 cups chopped onion (I used a lot more)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic (I used a lot more)
1 1/2 teaspoons paprika
2 cups canned vegetable broth (I used low sodium chicken broth, about 2 1/2 cups)
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas) (I used more)
1/2 cup chopped peeled carrot
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper
1 1/2 cups (about 9 1/2 ounces) couscous
6 canned artichoke hearts, quartered (I omitted this)
Sliced red bell pepper rings (I omitted this)
1 lemon, cut into 8 wedges (I omitted this)
Chopped fresh parsley (I used fresh cilantro)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4688
VEGETABLE COUSCOUS PAELLA
"Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio."
INGREDIENTS:
2 1/2 tablespoons olive oil (I used a little more)
2 cups chopped onion (I used a lot more)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic (I used a lot more)
1 1/2 teaspoons paprika
2 cups canned vegetable broth (I used low sodium chicken broth, about 2 1/2 cups)
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas) (I used more)
1/2 cup chopped peeled carrot
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper
1 1/2 cups (about 9 1/2 ounces) couscous
6 canned artichoke hearts, quartered (I omitted this)
Sliced red bell pepper rings (I omitted this)
1 lemon, cut into 8 wedges (I omitted this)
Chopped fresh parsley (I used fresh cilantro)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4688
amanda_pennsylvania
Well-known member
Meryl, made this tonight. We all loved it. Goes in the keep pile.