Archive for Recipes

IRIS’S BLACK BEAN DISH

Thank you, Iris, for giving me this simple, delicious black bean dish. I loved it hot, cold or room temperature!  This is a great side dish OR you can make it as a vegetarian meal and serve it with brown rice or your favorite grain. 

ingredientsIMG_1084

1 onion, finally chopped

2 garlic cloves, minced

1 yellow or red bell pepper, finally chopped

olive oil

1, 15-ounce can black beans, rinsed

1 teaspoon dried oregano

kosher salt

freshly ground pepper or cayenne pepper (optional)

1-2 tablespoons white wine vinegar

directions

Heat olive oil in a large skillet. Add onions, garlic, pepper and sauté for about 5 minutes, or until vegetables are tender. Add rinsed beans. Stir to combine. Season with oregano, salt, freshly ground pepper (or cayenne). Cook for several minutes so that beans are heated through. Add vinegar, stir, and serve.

NOTE: This dish is also delicious served at room temperature.

(This recipe was created by my friend, Iris!)

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WATERMELON SALAD WITH FETA AND MINT

Every summer, I love ordering a watermelon salad when I am out at a restaurant. It is so delicious and refreshing, that I thought that I should try a recipe at home. This one is a hit! I love the combo of the olives and feta with the watermelon. I soaked the onion in ice water for 10 minutes to take out the bite. Just perfect!

ingredients (serves 12)download.jpg

1/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 teaspoons kosher salt

1 teaspoon Tabasco

½ teaspoon freshly ground pepper

One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 ½-inch chunks (10 cups), chilled

½ pound feta cheese, crumbled

1 ¼ cups pitted kalamata olives, coarsely chopped (optional)

1 small sweet onion, cut into ½-inch dice

1 cup coarsely chopped mint leaves

directions

In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

(recipe found on http://www.foodandwine.com)

 

 

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JAPANESE-STYLE CUCUMBER SALAD

I am growing cucumbers in my vegetable garden and they’re starting to come in! Therefore,  I searched for some new recipes and found this little treasure!! Clean, crispy and light. LOVE!!

ingredientsMGTCucumberSalad

4 mini cucumbers or 1 English cucumber

¼ teaspoon iodized salt, divided

1 medium carrot, peeled

2 teaspoons mirin

2 teaspoons rice vinegar

1 teaspoon low-sodium soy sauce

½ teaspoon sesame seeds

instructions

Thinly slice cucumber (about ⅛-inch thick) and spread on a cutting board. Sprinkle half the salt onto cucumber slices. Turn slices over and sprinkle the rest of the salt on top.

Let sit for 10 minutes. Use a vegetable peeler to create carrot ribbons.

In a small bowl, whisk together mirin, rice vinegar and soy sauce. Using clean hands, squeeze water out of cucumbers and place slices in a large bowl. Add carrot ribbons. Pour dressing over vegetables, then sprinkle sesame seeds on top.

Cooking note: One teaspoon agave nectar can be substituted for 2 teaspoons mirin.

(recipe found in “Food & Nutrition”, July/August, 2019)

 

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SHADES OF GREEN CHOPPED SALAD

I know I’ve been posting a lot of salads lately but it’s summer time and it’s been hot!! I played around with this salad–I added less dried fruit and more cucumbers. It’s perfect for this warm weather!

ingredients for chive dressing

1 small clove garlicdownload.jpg

2 tablespoons Champagne vinegar

1 teaspoon crème fraîche

1 tablespoon honey

1 tablespoon chopped chives

2 tablespoons extra-virgin olive oil

1 pinch sea salt and black pepper, plus more to taste

ingredients for salad

1 Granny Smith apple, chopped

1 Hass avocado, chopped

1 tablespoon freshly squeezed lemon juice

½ English cucumber, chopped

¼ cup chopped pistachios

¼ cup golden raisins

¼ cup crumbled gorgonzola cheese, room temperature

1 pinch salt and black pepper, plus more to taste

2 tablespoons chopped chives, for garnish (optional)

directions

Chive dressing

  1. In a blender, add in the garlic, Champagne vinegar, crème fraîche, honey, chives, salt, and pepper. Blend until combined.
  2. With the blender still on, through the top, stream in the olive oil. Blend until combined. Taste for salt and pepper. Set aside.

Salad

  1. Toss the apple and avocado in the lemon juice so they don’t oxidize. Then, combine all of the ingredients in a bowl and toss with the chive dressing. (You may not have to use all of the dressing.) Season with salt and pepper to taste. Garnish with some chopped chives. This salad can be made up to 3 to 4 hours in advance. If you are making the salad in advance add in the room temperature gorgonzola when you serve the salad.

(Adapted from a recipe found on https://food52.com)

 

 

 

 

 

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SHRIMP AVOCADO SALAD

This salad is not only full of nutrients but GLORIOUS to look at. Spectacular colors, flavors and textures. A perfect dish for the season!

ingredients for shrimp avocado saladShrimp-Avocado-Salad-Recipe-6-600x900

½ lb (3 to 4 medium) Roma tomatoes, chopped
½ English cucumber or 3 smaller garden cucumbers, sliced
½ medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced
1 cup corn kernels (from2 fresh cobs or canned drained corn)
1 medium romaine lettuce (5 to 6 cups chopped)

ingredients for the Cajun Shrimp

1 Tbsp unsalted butter
1 lb large raw shrimp, peeled and deveined
1 tsp cajun spice
2 cloves garlic, pressed
Pinch of salt

ingredients for the zesty cilantro lemon dressing

3 Tbsp extra virgin olive oil                                                                                                  ] Juice of 1 large lemon (about 3 Tbsp)                                                                                      ½ bunch cilantro, (½ cup chopped)
1 tsp kosher salt
1/8 tsp freshly ground black pepper

directions

Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.

Heat large non-stick pan over medium high heat. Swirl in butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don’t overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.

Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.

To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.

(Adapted from a recipe found on natashaskitchen.com)

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PEAS, PROSCIUTTO, AND SCALLIONS

This recipe, from one of my favorite cookbooks, was a pasta recipe including both spaghetti and peas. In an effort to lower the carbs, I ditched the spaghetti and made it as a side dish.  Peas are not only delicious but they are full of vitamins, minerals and fiber. I also used frozen sweet peas so I was able to whip it up in no time!

ingredientsIMG_0937

1 teaspoon unsalted butter

1 tablespoon virgin olive oil

pinch of kosher salt

small bunch of scallions

12-ounce pack of frozen sweet peas, thawed

1 garlic clove, finely chopped

2 tbsp chopped flat-leaf parsley

3 ounces prosciutto slices, torn

directions

Roughly chop the white part of the scallions. Melt the butter in a large frying pan. Add the olive oil and scallions and cook gently, until softened. Add the thawed peas and a pinch of salt. Simmer gently until the water evaporates.

Add the garlic and parsley. Stir to combine and cook for 1-2 minutes. Add the torn prosciutto and stir for a minute or so to cook.

Serve warm with your choice of lean protein.

 (Adapted from a recipe found in the cookbook “River Café Cook Book Easy”.)

 

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THE BEST GREEN SALAD IN THE WORLD

This New York Times recipe actually comes from a restaurant in the West Village called Via Carota. Samin Nosrat, who wrote the book “Salt, Fat, Acid, Heat” says that this insalata verde is the best green salad in the world! Just looking at this gorgeous pile of greens makes me smile! INCREDIBLE!!!

download.jpgingredients

2 heads butter lettuce, such as Boston or bibb

romaine heart

1 large Belgian endive

1 bunch watercress

½ small head frisée

ingredients for the dressing

1 large shallot, minced

2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed

1 tablespoon warm water

1 cup extra-virgin olive oil

1 ½ teaspoons Dijon mustard

1 ½ teaspoons whole-grain mustard

1 ½ teaspoons honey (optional)

2 sprigs thyme, washed and stripped

1 large clove garlic, finely grated

Salt and freshly ground black pepper

directions

Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.

Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.

To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.

Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.

(recipe found on cooking.nytimes.com)

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