Share a Recipe Friday?
So I'm a wee bit bored, even though things will get crazy here in just a few minutes. I'm also excited to cook up a few healthy dishes this week, but would love some new stuff. Soooo-something fun you're cooking this weekend? Or just cooked? Or your ultimate standby dish?
Here's mine for this weekend. I haven't made it in almost a year, but H loves it and it's perfect for the 90 degree weather. I adapted it a bit from Epicurious.
Watermelon Cucumber Gazpacho
- 1 3-pound seedless watermelon, diced (about 5 cups), divided
- 1 small cucumber, peeled, seeded, diced (about 1 cup)
- 1 medium-size red bell pepper, seeded, diced (about 1 cup)
- 1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
- 1 small jalapeño chile, seeded, minced
- 3 pale green inner celery stalks, diced (about 1/2 cup)
- 1/2 small red onion, diced (about 1 cup)
- 1/4 cup finely chopped fresh mint
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/2 cup greek yogurt, plain or vanilla (depending on desired sweetness)
Preparation
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls; stir in yogurt.
Re: Share a Recipe Friday?
I also really want to make these in the next month: (I think I am on a melon kick...)
http://www.bonappetit.com/recipes/2013/07/cantaloupe-gazpacho
http://www.bonappetit.com/recipes/2013/07/melon-and-prosciutto-risotto
And...a childhood classic...
http://www.bonappetit.com/recipes/quick-recipes/2013/07/crispy-fish-sticks
This is one of my favourite veggie recipes with lots of veggies and lots of taste; makes a lot for leftovers!
Vegetarian Shepherds Pie
½ cup sun dried tomatoes
2 TBSP extra virgin olive oil
2 onion, small dice
1 shallot, small dice
3 cloves garlic, finely chopped
2 carrots, small dice
1 celery stalk, small dice
½ large purple eggplant (skin on)(or 3 zucchini) small dice (approx. 2 cups)
1 each green and red pepper, small dice
2 tsp fresh thyme
1 tsp each: sage and oregano, chopped
1 tsp ground cumin, preferably toasted
1 TBSP Worcestershire sauce (& more to taste)
¾ cup water or veggie stock
2 TBSP soy sauce
2 cups cooked lentils (I use green or du puy)
Salt and pepper to taste
Mashed Potato Topping:
6 Yukon Gold potatoes, peeled and quartered (approx 3 lb.) **
½ cup milk or cream
¼ cup butter
Salt and pepper to taste
Boursin herbed cheese
** or : Country Mash: Yukon gold +/or Parsnips +/orsweet
spuds +/or carrots
1- Place sun dried tomatoes in a bowl and cover with 2/3 cup hot water. Soak 10 minutes, slice and reserve the tomatoes and the liquid separately.
2- In a large saute’ pan or Dutch oven, heat olive oil over med-high heat and saute’ onion, shallot and garlic for 5-8 minutes until tender. Add carrot, celery, eggplant, peppers and cook until softened. Add a little water if necessary to cook until carrots are tender. Add fresh thyme, sage, oregano, cumin and Worcestershire. Cook for a couple of minutes and then add stock, soy sauce and a little salt and pepper. Stir in cooked lentils, reserved sun dried tomatoes and liquid, cover and simmer until all the veggies are soft and most of the liquid has evaporated approx 15-20 minutes. Taste again and adjust seasonings.
3- Spread mixture over the bottom of a buttered dish (9x13 in) (You want it to be “stewy”)
4- Boil the potatoes in a large pot of salted water until soft. Drain and mash the potatoes, adding enough cream and butter, salt and pepper to make them delicious. Mix in Boursin for an extra fabulous taste. Spread the mashed spuds on top of the casserole dish and bake Shepherd’s Pie in a preheated 350 degree oven for approx. 30 minutes, until bubbly and golden. Enjoy!
http://www.aspicyperspective.com/2012/11/oven-roasted-vegetables.html
I've been raised in an Italian Kitchen, so I do not have exact measurements, sorry lol. But, I whipped this up one night for me and my fiancé and with him being a huge Chinese food fan for this to be a hit, I say its well worth trying!
****************************************************************
Brown Rice Lo Mein with Steamed Tilapia
What you'll need:
-Brown Rice Spaghetti; favorite is Trader Joes Brand
-Tilapia Fillet, fresh or frozen ( I make it with frozen)
-Low Sodium Kikoman Soy Sauce (use as desired)
-Olive Oil, about 1/4 cup
-Fresh veggies: broccoli, carrot, mushroom, baby corn, snap peas
-Minced Garlic; to taste
-Minced Ginger, or finely sliced; to taste
Directions:
Prepare the fish in a foil steam packet, place about 2 Tsp low sodium soy sauce directly on the fish. Sprinkle the minced ginger on top. Fold closed packet. If frozen fish is used, place in cold oven, then preheat to 400 degrees for 30 minutes.
* I typically start the pasta right before the fish is to come out so it can rest and soak up the juices before I serve it*
To Cook pasta:
Boil water in large pot, Add 1 tsp of salt to prevent spaghetti from sticking. Add spaghetti, depending on the type; follow cooking directions, otherwise boil till aldente. Drain and add some oil to prevent sticking directly to pasta.
In Large sauce pan on medium heat, add rest of oil, garlic, ginger and veggies. Lightly brown. Add pasta to pan, turn to coat. Add a dash or to taste low sodium soy sauce, reduce to low heat, turn to coat until pasta looks like its absorbed the soy sauce or until fragrant.
Open steam packet or fish, plate lo mein and place fish on top and enjoy!!
So many yummy things to try!
This is on tap for this week: (though I will leave out the extra seasoning to avoid too much sodium, and am still on the hunt for the healthiest bread crumbs available. So far, Trader Joe's brand is winning)
Parmesan Chicken with Garlic and Herbs
4 boneless, skinless chicken breasts
2 tsp. crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil
1/2 tsp poultry seasoning (I used Penzeys)
1/4 cup whole wheat Panko bread crumbs
1/4 cup finely grated Parmesan cheese
Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.
Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.
To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.
Mix bread crumbs and parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.
Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn't cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it's cooked.)
@bwils35, recipes and links to recipes as requested
First, those for which I can simply provide a link:
-Tomato Basil Parm Soup (sort of tastes like pizza, H loves it)
http://www.365daysofcrockpot.com/2009/03/day-56-slow-cooker-crock-pot-tomato.html
-Parmesan Honey Pork Roast
http://www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html
-Chipotle-glazed roast chicken with sweet potatoes. (note, I did not cook the potatoes , or anything, separately for this, I just cut up and threw in bottom of crockpot, under chicken, and it worked perfectly)
http://www.fitnessmagazine.com/recipe/chicken/chipotle-glazed-roast-chicken-with-sweet-potatoes/
-Chipotle Beef Chili (I skip the crema on this one, it's good enough without those extra calories)
http://www.epicurious.com/recipes/food/views/Chipotle-Beef-Chili-with-Lime-Crema-102124
And now those without a link:
-Salsa Chicken: recipe? just throw a jar of any fun looking salsa in with some chicken breasts. shred it with about 30 min left. end of recipe
-mango chili
2 cans (10 oz, each) Mexican diced tomatoes
1 packet chili seasoning mix OR 2 tbsp Chili Powder+1 tbsp Cumin+1 tbsp of salt+1 tbsp curry powder
3 tbsp tomato paste
¾ cups Mango juice or mango nectar
¼ cup water with 2 tsp sugar dissolved OR ¼ cup Malibu Mango rum
1 can (15 oz) pinto beans, drained
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
1 can (15 oz) cannellini beans, drained
2 cups frozen mango chunks
Combine first 6 ingredients in slow cooker. Mix well. Add the beans and mango chunks. Mix well. Cover and cook on high for 4 to 6 hours OR low for 8 to 10 hours. Serve with sour cream, Fritos or tortilla chips and cheese. This chili turns out pretty spicy but if you want some more heat add crushed red pepper or Frank’s Red Hot Sauce to taste.
-chicken tortilla soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
-pulled pork (lots of the ladies have different variations on this, all of which sound delicious. this is our family standby)
1- 2 pound or larger rolled pork roast
1/2 envelope of onion soup mix
1 jar of BBQ sauce
Place pork roast in crock pot and sprinkle with 1/2 envelope of onion soup mix. Add water so that water is about 1 " deep. Cook on low for 8-10 hours. Remove meat from crock pot and discard all juices. Cut strings on roast and shred using knife and fork. Return meat to crock pot and pour bbq sauce on top. Mix well and reheat on high. Watch carefully so it doesn't burn or stick. Serve on buns with pickles, coleslaw and chips.
Carrot Cauliflower Ginger Soup
4 cups of water
3 large carrots (chopped)
1 head of cauliflower (in little florets)
1/2 white onion (chopped)
2 cloves of garlic (minced or equivilant of powder)
1/2 teaspoon of ginger
sea salt to taste (I usually use a tablespoon or so)
In a large pot bring water to a boil. Add carrots, boil covered for three (3) minutes. Add cauliflower, recover, boil for eight (8) minutes. Add onion, garlic, and ginger, recover and boil
for three (3) minutes. Pour soup into blender. Puree. Add salt to taste and mix.
Tips:
Don't make more than the above at a time, as it might not fit into your blender!
If you feel like being bad, stir in some sour cream for a kick!
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/watermelon-salad-with-mint-leaves-recipe/index.html?oc=linkback
Great thread-
Here's my contribution. I've made a variation of this for a few years and it's always a hit, either served with dinner or with cheese and crackers as an appetizer. Oh, and I often add jalepeno
http://www.bonappetit.com/recipe/cranberry-orange-relish-with-mint#
Der. Just realized this is an old thread. Oh well...
Onion, carrot and ginger soup:
http://www.fatsecret.com/recipes/onion-carrot-and-ginger-soup/Default.aspx
Ingredients:
6 bone-in chicken thighs, remove skin and trim fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons white-wine vinegar
Directions:
* Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a slow cooker
* Stir to combine
* Put the lid on and cook on low until the potatoes are tender (about 5 hours)
* Before serving, remove bones from the chicken, if desired, and stir in vinegar.
Nutrition Information:
This recipe is for 6 servings. Each serving contains the following:
285 calories; 6 g fat (2 g sat, 2 g mono); 50 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 519 mg sodium; 866 mg potassium.
It's Tuesday. Posts in a share a recipe Friday thread are just cruel.
Eta oh and zombie.