Food & Recipes
- September 1st, 2010Unfeatured
1 pound fresh and pitted or frozen and partially thawed cherries
1/2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/3 cup raw, unfiltered honey
2 cups coconut milk
1/4 cup unsweetened coconut flakes for garnish
1. Using a potato masher, coarsely mash cherries, lemon juice, and vanilla. Let stand at room temperature for 5 minutes, mixing occasionally. Pour hot water in a bowl, and set closed honey jar in water to thin texture.
2. In a food processor, puree coconut milk and half of cherry mixture. Add honey and process until smooth. In a bowl, combine puree with remaining cherry mixture.
3. Place bowl in freezer, stirring occasionally, until cold, but not frozen, about 45 minutes.
4. Put in ice cream maker; follow directions.
5. Place scoops of ice cream in serving dishes and sprinkle with coconut flakes.
nutrition info per serving: 452 calories; 33 g fat; 29 g saturated fat; 0 mg cholesterol; 4 g protein; 4 g fiber; 21 mg sodium
- September 1st, 2010UnfeaturedServes 6
2 tablespoons apple-cider vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/3 cup extra virgin olive oil
1 small shallot, minced
4 tablespoons minced flat-leaf parsley
Sea salt and white pepper to taste
4 medium golden beets, peeled and quartered
2 cups green beans, cut into 2-inch long pieces
8 cups baby spinach, loosely packed
1/2 cup coarsely chopped fresh basil
4 eggs, hard-boiled, peeled, and quartered
8 oil-packed anchovy fillets (optional)
1/2 cup pitted Nicoise olives
1/2 cup coarsely chopped walnuts
1. In a small bowl, whisk together vinegar, mustard, and garlic. Whisk in olive oil, shallots, and 2 tablespoons parsley. Season with salt and pepper.
2. Place beets in half of a stainless steel steamer or on the lower level of a bamboo steamer. Place green beans in the other half of the stainless steamer, or on the top level of the bamboo steamer. Steam over boiling water for 5 minutes.
3. Remove beans, leaving beets in steamer. Plunge beans into a bowl of cold water; drain and pat dry.
4. Cook beets for 5 minutes longer, or until tender; remove, plunge into a bowl of cold water, drain, and pat dry.
5. In a large bowl, toss spinach and basil. Drizzle with just enough dressing to lightly coat leaves; toss, and arrange on a serving platter.
6. In separate bowls, toss beans and beets with just enough dressing to lightly coat, and arrange over salad. Sprinkle with remaining parsley. Arrange eggs around outside edge of platter.
7. Arrange anchovies (if using) over salad. Scatter olives and nuts atop salad. Serve immediately, with additional dressing on the side.
nutrition info per serving: 287 calories; 23 g fat; 4 g saturated fat; 141 mg cholesterol; 9 g protein; 5 g fiber; 233 mg sodium
- September 1st, 2010FeaturedWeekly Recipe:NonWeekly
1 can black beans, rinsed and drained
1/2 cup finely chopped red onion
1 cup finely chopped portobello mushroom
1 egg, beaten
2 large garlic cloves, minced
3 tablespoons minced fresh rosemary leaves
Dash cayenne pepper
Sea salt to taste
3/4 cup gluten-free bread crumbs or cracker crumbs, finely crumbled
2 tablespoons olive oil, divided
4 gluten-free buns
1 small avocado, peeled and sliced
8 to 12 leaves red leaf, green leaf, or butter lettuce
1. Mash beans in a medium bowl, using a potato masher, until most of the beans are mashed, but some remain visible. Mash in onion, mushroom, and egg, mixing well. Mash in garlic, rosemary, and cayenne. Add salt and more cayenne, as needed.
2. Add 1/2 cup bread crumbs and stir to mix well. Mixture should be sticky, but hold its shape. Add additional 1/4 cup bread crumbs, if needed.
3. With damp hands, form bean mixture into 4 patties. Transfer each burger to a plate, and brush tops lightly with 1 tablespoon olive oil.
4. Preheat broiler to high. Lightly brush a baking sheet with remaining olive oil, and arrange burgers on sheet. Broil for 7 to 8 minutes, turn patties over, and broil for 7 minutes on the other side. While burgers are cooking, split buns in half. Place bottom halves on a serving platter and top with avocado. Tear lettuce and arrange on bottom halves.
5. Remove burgers from oven, place on buns, and serve immediately.
nutrition info per serving: 565 calories; 19 g fat; 2 g saturated fat; 47 mg cholesterol; 17 g protein; 10 g fiber; 164 mg sodium
- September 1st, 2010
There’s nothing like cultivating your own culinary herbs to make you feel like a great cook. Maybe it’s the pride associated with growing your own ingredients or the way fresh herbs give recipes such a clean punch of flavor.Your herb drawer is a genuine apothecary. Here's why.By Cheryl Myers
- June 1st, 2010
Seventy-seven percent of North American households own an outdoor grill, and almost half light up the barbecue twice a week during the summer, according to the Hearth, Patio & Barbeque Association. All that grilling takes a toll on the environment, but you can lessen the impact of your summer cookouts.
By Jodi Helmer
- June 1st, 2010Unfeatured
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon red pepper flakes
12 Key West pink shrimp with tails on, deveined
1/3 cup sake
2 teaspoons unsalted butter
Salt and pepper to taste
1 tablespoon chopped fresh flat-leaf parsley
12 mini bamboo skewers
1. Heat oil in a medium pan over medium heat. Add garlic, ginger, and red peper flakes, and stir for 1 minute. Add shrimp and cook for 2 to 3 minutes, until shrimp begin to curl. Add sake and soy sauce. Cool for another 2 to 3 minuntes. Add butter, and cook for an additional 2 minutes. Season to taste. Stir in parsley and turn off burner.
2. Place one skewer in each shrimp and serve warm with crusty bread.
Nutritional analysis: 97 calories; 6 g fat; 1 g saturated fat; 22 mg cholesterol; 3 g protein; 2 g carbohydrates; 0 g fiber; 131 mg sodium
- June 1st, 2010
Yet another study—this one including more than half a million people—confirms what our docs have been warning us about: Eating red meat increases cancer risk. So we can’t help but wonder, Why is red meat so bad? Recent research revealed at least part of the answer as chronic inflammation.
- June 1st, 2010Unfeatured
Strawberry Rhubarb Filling
2 tablespoons unsalted butter
4 cups thinly sliced strawberries
1 large-rib rhubarb, thinly sliced
2 tablespoons sugar
1 tablespoon fresh lemon juice
1/2 cup unbleached all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons cold unsalted bytter, cut into pea-size pieces
1. Melt butter for filling saucepan over medium heat. Add fruit, and cook, stirring constantly for 2 to 3 minutes. Add sugar and lemon juice, and cook for 2 more minutes. Remove from heat and set aside.
2. To make crumble, hand mix flour, brown sugar, and butter pieces until mixture resembles a course meal.
3. Divide fruit into six ramekins. Crown each with crumble topping until fruit is completely covered. Bake at 375 degrees for 25 to 30 minutes, until golden. Serve warm.
Nutritional analysis: 175 calories; 10 g fat; 6 g saturated fat; 25 mg cholesterol; 1 g protein; 22 g carbohydrates; 3 g fiber; 5 mg sodium
- June 1st, 2010
Cherry pie lovers, your time is now. Ideal-for-baking sour cherries, including Morello, Montmorency, and Early Richmond varieties, have super-short growing seasons, making them available for only a few weeks in June and July.By Wendy McMillan
- June 1st, 2010Unfeatured
Cilantro Yogurt Sauce
1 large bunch cilantro, stemmed
1/4 cup low-sodium soy sauce
1/4 cup ume plum vinegar
1 small white onion, quartered
2 cups plain yogurt
1/3 cup olive oil
1 cup quinoa, washed thoroughly
1 medium carrot, peeled and coarsely grated
1 small zucchini, coarsely grated
1 scallion, finely chopped
1 teaspoon garlic powder
1 teaspoon salt
6 sprigs parsley, minced
1 large egg
1/4 cup all-purpose flour
1. Pulse cilantro, soy sauce, vinegar, and onion in a blender or food processor until smooth. Stop the motor and add yogurt and olive oil. Blend until creamy. Transfer to a lidded container, and refrigerate for at leat 1 hour. Recipe makes double the amount of sauce per serving.
2. Combine quinoa with 2 cups water in a small pot and bring to a boil. Lower hear, cover, and simmer for 15 minutes, until water is completely absorbed. Remove from heat and transfer to a medium bowl to cool.
3. When cool, add carrot, zucchini, scallion, garlic powder, salt, pasley, egg, and flour. Mix well. Using your hands, form a mixture into patties about 1/2-inch thick and 2 inches in diameter.
4. Heat oil in a large skillet over medium heat. Working in batches, law 5 to 6 quinoa cakes in the pan, and cook for about 3 to 4 minutes. When golden, turn over and cook until the second side is golden. (Chick by lifing up a side with a spatula.) Add additional oil as needed, and remove any brown bits that accumulate in the pan.
5. Remove cakes from pan and place on a plate lined with a clean, recucled brown paper bag. Serve hot, drizzled with Cilantro Yogurt Sauce.
Nutritional analysis: 258 calories; 11 g fat; 2 g saturated fat; 38 mg cholesterol; 10 g proetin; 30 g carbohydrates; 3 g fiber; 1,483 sodium