julie-r-wa
Well-known member
Yes, that's the one from Josh. smileys/smile.gif He got it from Bob Blumers "Surreal Gourmet Bites" (see link)
http://www.recipezaar.com/115153
http://www.recipezaar.com/115153
ISO: ISO and a couple of thank yous. I'm always trying to find healthy and
- Thread starter orchid
- Start date
In Search Of:
Love the microwave potato chips! How 'bout microwave popcorn? More fiber...
and SO easy to do! Just take 3 Tablespoons popping corn, put into a lunch-size paper bag, scrunch or fold the top closed, lay on its side, microwave on high for 2 or 3 minutes til done popping, remove and add your seasonings while hot.
and SO easy to do! Just take 3 Tablespoons popping corn, put into a lunch-size paper bag, scrunch or fold the top closed, lay on its side, microwave on high for 2 or 3 minutes til done popping, remove and add your seasonings while hot.
Kudos to your DH!! I'm so glad the Sevillian Carrots were a hit. Here's a few more faves:
* Union Restaurant's Seared Ahi Tuna with Califlower & Olive Salad
* Marinated Mushrooms
* Cucumber Salad with Thai Lime Dressing
* Cafe Salad of Endive, Apple, French Blue
Cheese and Walnuts
* Chicken Lettuce Wraps
* Fish Tacos
Recipes are below...
Union Restaurant's Seared Ahi Tuna with Califlower & Olive Salad
Do try this...it's an absolute favorite at the restaurant and always makes me think of the Mediterranean. The califlower & olive salad is also great on its own.
(Serves 4)
4 - 3oz Portions of #1 Grade Ahi Tuna
1 – Head of Cauliflower Broken into Small Florets
1 Cup of Pitted Luccino Olives
2 Teaspoons Minced Shallots
1/2 Cup of Picked Parsley Leaves
2 – Lemons juiced
Extra Virgin Olive Oil
Salt and Pepper
Preparation
For the Cauliflower and Olive Salad
Blanch the cauliflower florets in boiling water until tender. Mix the cauliflower, olives, shallots, parsley, lemon juice, and 1/8 cup of extra virgin olive oil in a bowl. Season with salt and pepper to taste. Set aside to marinade about 5-10 minutes.
For the Tuna
Season tuna with salt and pepper. Heat 2 tablespoons of olive oil in a large sauté pan over medium high heat. When hot, add tuna to pan and sauté for 2 minutes on each side. When done, set aside until ready to plate.
Final Presentation
Divide the cauliflower and olive salad between 4 bowls. Place seared tuna on top and drizzle with any remaining salad dressing. Serve while tuna is warm.
*********
Marinated Mushrooms
from Antipasti by Joyce Goldstein
Joyce's notes: This is a family favorite. I served these mushrooms at my daughter's wedding, my son's birthday bash, and at many other celebrations. They key here is not to marinate the mushrooms too long, so they will still have some crunch. If you don't finish eating them all, they will be good for days, of course, but will be softer. That's when you can throw them into a green salad. The leftover marinade can be added to your everyday vinaigrette.
1/2 cup extra virgin olive oil
2/3 cup red wine vinegar
2 cloves of garlic, smashed
1 tablespoon sugar
1 teaspoon salt
1/4 cup water
1 small yellow onion, cut into 1/4" thick rings
2/3 pound fresh small white button or cemini mushrooms
In a deep bowl or crock, whisk together the olive oil, vinegar, garlic, salt, and water. Add the onion rings. Set aside.
Trim the stem ends on the mushrooms and then wipe the mushrooms clean with damp paper towels. Add to the marinade, stir gently to mix well, and leave at room temperature for 3 to 4 hours.
Serve the mushrooms with toothpicks for spearing.
Serves 8.
***********
Cucumber Salad with Thai Lime Dressing
The dressing really makes this dish. I love it on any number of greens...but do not skip the mint. It adds a really lovely component to this dish. Also, next time, I'd roast the peanuts just a touch.
Serves 4
Dressing:
2 ½ tablespoons fresh lime juice
1 tablespoon canola oil
2 teaspoons sweet chili sauce or chili garlic sauce (see Kitchen Note)
½ teaspoon finely minced garlic
1 to 2 teaspoons brown sugar
¼ teaspoon salt
Salad:
2 cups watercress or arugula leaves, washed and dried
2 medium cucumbers, peeled
¼ cup roasted unsalted peanuts, chopped
2 tablespoons chopped fresh mint
1. Prepare dressing: Combine lime juice, oil, chili sauce, garlic, brown sugar and salt in a small jar. Set aside in refrigerator until 30 minutes before using.
2. Prepare salad: Remove any large stems from watercress or arugula. Wrap in a paper towel and refrigerate until ready to put salad together. Slice cucumbers into 1/8-inch thick slices; wrap in paper towels and refrigerate.
3. Layer half of greens, cucumbers, peanuts and mint on a platter and drizzle with half of the dressing. Repeat layers and serve.
Times Kitchen Note: Look for the sweet chili sauce or chili garlic sauce in the Asian section of major supermarkets.
Adapted from "Raising the Salad Bar: Beyond Leafy Greens — Inventive Salads with Beans, Whole Grains, Pasta, Chicken and More" by Catherine Walthers
*************
Recipe: Cafe Salad of Endive, Apple, French Blue
Cheese and Walnuts
One of my all time favorite salads. This dressing is amazing! Note: I often substitute the "greens" with baby spinach.
Makes 4 servings
- 1 head Belgian endive, sliced into bite-size pieces
(about 2 cups)
- 2 cups torn frisee
- 2 cups torn regular radicchio or the treviso variety
- ½ cup Mustard Vinaigrette (see accompanying recipe)
- Salt and pepper
- 1 medium Granny Smith or Braeburn apple, julienned
- 2 ounces Fourme d'Ambert or other blue cheese,
crumbled
- ½ cup walnut halves, toasted (see note)
Place the greens and the vinaigrette in a mixing bowl
and toss to coat. Add salt and pepper to taste. Add
the apples and toss again. Divide among four chilled
salad plates and garnish with the blue cheese and
walnuts.
Note: To toast nuts, heat in a dry skillet over medium
heat until they start to brown. Stir occasionally. Be
careful not to scorch them.
Recipe: Mustard Vinaigrette
Makes 2 cups
- 1/2 cup red wine vinegar
-1 tablespoon finely minced shallots
-1 ½ tablespoons fresh lemon juice
-1 ½ teaspoons Dijon mustard
-1 egg (see note)
-¾ cup plus 1 tablespoon extra-virgin olive oil
-¾ cup plus 3 tablespoons vegetable oil
-Salt and pepper to taste
In a food processor, add the vinegar, shallots, lemon
juice, mustard and egg; blend well. While machine is
running, slowly add the oils to emulsify. Add salt and
pepper to taste. Transfer to a bowl, cover and
refrigerate.
Adapted from chef David Machado, Lauro Mediterranean
Kitchen, Portland, Ore.
************
Chicken Lettuce Wraps
http://www.leitesculinaria.com/recipes/cookbook/lettuce_wrap.html
************
Fish Tacos (serve in Lettuce Wraps if you want to cut calories even more...)
Fish Tacos from SF Gate
In the last few years, fish tacos have become popular all over the Bay Area, but Las Camelias in San Rafael has some of the best. The filling is a simple blend of snapper and fresh tomato salsa sauteed with a little butter for added richness. The tacos are not only delicious but easy to prepare at home, and can be on the table in less than 30 minutes.
INGREDIENTS:
1 pound red snapper fillets
2 tomatoes, cored and cut into 1/4-inch dice
1/2 onion, cut into 1/4-inch dice
1 to 3 jarred pickled jalapenos, drained and cut into 1/4-inch dice
1 tablespoon butter
Juice of 1 lime
1/2 bunch cilantro, coarsely chopped
Salt to taste
Warm corn tortillas
INSTRUCTIONS: Cut the snapper fillets lengthwise into 2 or 3 strips, then finely slice across the grain. Set aside. Combine the tomatoes, onion and jalapenos in a small bowl. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the fish and saute for about 3 minutes, or until it turns white. Add the tomato mixture and cook, stirring, for 2 to 3 minutes longer. Stir in the lime juice and cilantro. Season with salt.
Serve with warm corn tortillas.
Serves 4 to 6
Per serving: 170 calories, 18 g protein, 16 g carbohydrate, 4 g fat (2 g saturated), 33 mg cholesterol, 93 mg sodium, 3 g fiber.
**************
* Union Restaurant's Seared Ahi Tuna with Califlower & Olive Salad
* Marinated Mushrooms
* Cucumber Salad with Thai Lime Dressing
* Cafe Salad of Endive, Apple, French Blue
Cheese and Walnuts
* Chicken Lettuce Wraps
* Fish Tacos
Recipes are below...
Union Restaurant's Seared Ahi Tuna with Califlower & Olive Salad
Do try this...it's an absolute favorite at the restaurant and always makes me think of the Mediterranean. The califlower & olive salad is also great on its own.
(Serves 4)
4 - 3oz Portions of #1 Grade Ahi Tuna
1 – Head of Cauliflower Broken into Small Florets
1 Cup of Pitted Luccino Olives
2 Teaspoons Minced Shallots
1/2 Cup of Picked Parsley Leaves
2 – Lemons juiced
Extra Virgin Olive Oil
Salt and Pepper
Preparation
For the Cauliflower and Olive Salad
Blanch the cauliflower florets in boiling water until tender. Mix the cauliflower, olives, shallots, parsley, lemon juice, and 1/8 cup of extra virgin olive oil in a bowl. Season with salt and pepper to taste. Set aside to marinade about 5-10 minutes.
For the Tuna
Season tuna with salt and pepper. Heat 2 tablespoons of olive oil in a large sauté pan over medium high heat. When hot, add tuna to pan and sauté for 2 minutes on each side. When done, set aside until ready to plate.
Final Presentation
Divide the cauliflower and olive salad between 4 bowls. Place seared tuna on top and drizzle with any remaining salad dressing. Serve while tuna is warm.
*********
Marinated Mushrooms
from Antipasti by Joyce Goldstein
Joyce's notes: This is a family favorite. I served these mushrooms at my daughter's wedding, my son's birthday bash, and at many other celebrations. They key here is not to marinate the mushrooms too long, so they will still have some crunch. If you don't finish eating them all, they will be good for days, of course, but will be softer. That's when you can throw them into a green salad. The leftover marinade can be added to your everyday vinaigrette.
1/2 cup extra virgin olive oil
2/3 cup red wine vinegar
2 cloves of garlic, smashed
1 tablespoon sugar
1 teaspoon salt
1/4 cup water
1 small yellow onion, cut into 1/4" thick rings
2/3 pound fresh small white button or cemini mushrooms
In a deep bowl or crock, whisk together the olive oil, vinegar, garlic, salt, and water. Add the onion rings. Set aside.
Trim the stem ends on the mushrooms and then wipe the mushrooms clean with damp paper towels. Add to the marinade, stir gently to mix well, and leave at room temperature for 3 to 4 hours.
Serve the mushrooms with toothpicks for spearing.
Serves 8.
***********
Cucumber Salad with Thai Lime Dressing
The dressing really makes this dish. I love it on any number of greens...but do not skip the mint. It adds a really lovely component to this dish. Also, next time, I'd roast the peanuts just a touch.
Serves 4
Dressing:
2 ½ tablespoons fresh lime juice
1 tablespoon canola oil
2 teaspoons sweet chili sauce or chili garlic sauce (see Kitchen Note)
½ teaspoon finely minced garlic
1 to 2 teaspoons brown sugar
¼ teaspoon salt
Salad:
2 cups watercress or arugula leaves, washed and dried
2 medium cucumbers, peeled
¼ cup roasted unsalted peanuts, chopped
2 tablespoons chopped fresh mint
1. Prepare dressing: Combine lime juice, oil, chili sauce, garlic, brown sugar and salt in a small jar. Set aside in refrigerator until 30 minutes before using.
2. Prepare salad: Remove any large stems from watercress or arugula. Wrap in a paper towel and refrigerate until ready to put salad together. Slice cucumbers into 1/8-inch thick slices; wrap in paper towels and refrigerate.
3. Layer half of greens, cucumbers, peanuts and mint on a platter and drizzle with half of the dressing. Repeat layers and serve.
Times Kitchen Note: Look for the sweet chili sauce or chili garlic sauce in the Asian section of major supermarkets.
Adapted from "Raising the Salad Bar: Beyond Leafy Greens — Inventive Salads with Beans, Whole Grains, Pasta, Chicken and More" by Catherine Walthers
*************
Recipe: Cafe Salad of Endive, Apple, French Blue
Cheese and Walnuts
One of my all time favorite salads. This dressing is amazing! Note: I often substitute the "greens" with baby spinach.
Makes 4 servings
- 1 head Belgian endive, sliced into bite-size pieces
(about 2 cups)
- 2 cups torn frisee
- 2 cups torn regular radicchio or the treviso variety
- ½ cup Mustard Vinaigrette (see accompanying recipe)
- Salt and pepper
- 1 medium Granny Smith or Braeburn apple, julienned
- 2 ounces Fourme d'Ambert or other blue cheese,
crumbled
- ½ cup walnut halves, toasted (see note)
Place the greens and the vinaigrette in a mixing bowl
and toss to coat. Add salt and pepper to taste. Add
the apples and toss again. Divide among four chilled
salad plates and garnish with the blue cheese and
walnuts.
Note: To toast nuts, heat in a dry skillet over medium
heat until they start to brown. Stir occasionally. Be
careful not to scorch them.
Recipe: Mustard Vinaigrette
Makes 2 cups
- 1/2 cup red wine vinegar
-1 tablespoon finely minced shallots
-1 ½ tablespoons fresh lemon juice
-1 ½ teaspoons Dijon mustard
-1 egg (see note)
-¾ cup plus 1 tablespoon extra-virgin olive oil
-¾ cup plus 3 tablespoons vegetable oil
-Salt and pepper to taste
In a food processor, add the vinegar, shallots, lemon
juice, mustard and egg; blend well. While machine is
running, slowly add the oils to emulsify. Add salt and
pepper to taste. Transfer to a bowl, cover and
refrigerate.
Adapted from chef David Machado, Lauro Mediterranean
Kitchen, Portland, Ore.
************
Chicken Lettuce Wraps
http://www.leitesculinaria.com/recipes/cookbook/lettuce_wrap.html
************
Fish Tacos (serve in Lettuce Wraps if you want to cut calories even more...)
Fish Tacos from SF Gate
In the last few years, fish tacos have become popular all over the Bay Area, but Las Camelias in San Rafael has some of the best. The filling is a simple blend of snapper and fresh tomato salsa sauteed with a little butter for added richness. The tacos are not only delicious but easy to prepare at home, and can be on the table in less than 30 minutes.
INGREDIENTS:
1 pound red snapper fillets
2 tomatoes, cored and cut into 1/4-inch dice
1/2 onion, cut into 1/4-inch dice
1 to 3 jarred pickled jalapenos, drained and cut into 1/4-inch dice
1 tablespoon butter
Juice of 1 lime
1/2 bunch cilantro, coarsely chopped
Salt to taste
Warm corn tortillas
INSTRUCTIONS: Cut the snapper fillets lengthwise into 2 or 3 strips, then finely slice across the grain. Set aside. Combine the tomatoes, onion and jalapenos in a small bowl. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the fish and saute for about 3 minutes, or until it turns white. Add the tomato mixture and cook, stirring, for 2 to 3 minutes longer. Stir in the lime juice and cilantro. Season with salt.
Serve with warm corn tortillas.
Serves 4 to 6
Per serving: 170 calories, 18 g protein, 16 g carbohydrate, 4 g fat (2 g saturated), 33 mg cholesterol, 93 mg sodium, 3 g fiber.
**************
shaun-in-to
Well-known member
Oh sure. It would be more puckery-lemony, that's all.
Oh Gosh Dawn, I just saw your response. Sorry. I "think" that when I put
a recipe in my Master cook that it calculates the nutritional stuff per serving. So if it is for 18 servings then it tells you what it would be for one serving. It's a matter of what a portion is. That's what I've always gone by. Am I wrong on that?
a recipe in my Master cook that it calculates the nutritional stuff per serving. So if it is for 18 servings then it tells you what it would be for one serving. It's a matter of what a portion is. That's what I've always gone by. Am I wrong on that?
dawn_mo
Well-known member
Hi orchid...
I calculated it separately from the recipe given above. The reason I hesitate to list nutritional info is that lots of times I import recipes and the program does no recognize some ingredients, and they can be crucial recipes. It would be too time consuming for me to "fix" every recipe, so I just don't list the info so that people are mislead. I will do this one over and check my calculations. As I said, I just don't know how accurate that will be because there is so much brine left behind, but at least it will be lower than the programs states. If that make any sense...lol.
I calculated it separately from the recipe given above. The reason I hesitate to list nutritional info is that lots of times I import recipes and the program does no recognize some ingredients, and they can be crucial recipes. It would be too time consuming for me to "fix" every recipe, so I just don't list the info so that people are mislead. I will do this one over and check my calculations. As I said, I just don't know how accurate that will be because there is so much brine left behind, but at least it will be lower than the programs states. If that make any sense...lol.
dawn_mo
Well-known member
No bother orchid...
I fixed it up. Just remember that the dietary numbers down below are assuming you are consuming the brine and the asparagus, which obviously you will not be. You can reuse the brine to put leftover cooked veggies in for a quick pickle.
* Exported from MasterCook *
PENNY'S NORTHWEST ASPARAGUS Small Batch
Recipe By
enny Evans
Serving Size : 18 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill
1/2 teaspoon red pepper flakes
2 chili peppers
4 cloves garlic
BRINE:
2 cups white vinegar
2 cups water
2 teaspoons sugar
2 teaspoons salt -- no iodine
Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into on container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 2 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 22 Calories; trace Fat (6.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
I fixed it up. Just remember that the dietary numbers down below are assuming you are consuming the brine and the asparagus, which obviously you will not be. You can reuse the brine to put leftover cooked veggies in for a quick pickle.
* Exported from MasterCook *
PENNY'S NORTHWEST ASPARAGUS Small Batch
Recipe By
enny EvansServing Size : 18 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill
1/2 teaspoon red pepper flakes
2 chili peppers
4 cloves garlic
BRINE:
2 cups white vinegar
2 cups water
2 teaspoons sugar
2 teaspoons salt -- no iodine
Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into on container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 2 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 22 Calories; trace Fat (6.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.