Ingredients
Serves: Update
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Directions
1. Preheat grill to medium. (No grill? See Oven Variation, below.)
2. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3. To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
4. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
5. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
about this recipe
Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results. Tilapia and summer vegetables pair with olives and capers for a Mediterranean flair.
Read more: http://www.kitchendaily.com/recipe/tilapia-and-summer-vegetable-packets-140860#ixzz0y4gaThiP
Monday, August 30, 2010
Mocha Fondue
Ingredients
Serves: Update
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
Directions
In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.
about this recipe
Update chocolate fondue with a hint of coffee, and serve it with fresh fruit or meringue cookies
Read more: http://www.kitchendaily.com/recipe/mocha-fondue-143964#ixzz0y4g37eHl
Serves: Update
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
Directions
In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.
about this recipe
Update chocolate fondue with a hint of coffee, and serve it with fresh fruit or meringue cookies
Read more: http://www.kitchendaily.com/recipe/mocha-fondue-143964#ixzz0y4g37eHl
Vegetarian Shepherds Pie
Ingredients
Serves: Update
3 small potatoes (3/4 pound)
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
2 tablespoons margarine or butter
1/4 teaspoon salt
2 to 4 tablespoons milk
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1 tablespoon cooking oil
1 15-ounce can kidney beans, rinsed and drained
1 14-1/2-ounce can whole tomatoes, drained and cut up
1 10-ounce package frozen whole kernel corn or mixed vegetables
1 8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1 cup shredded cheddar cheese (4 ounces)
Paprika (optional)
Directions
Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.
For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
Transfer vegetable mixture to an 8x8x2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings.
about this recipe
In a hurry to fix this hearty family favorite? Substitute packaged instant mashed potatoes (enough for 4 servings) for the 3 medium potatoes and stir the garlic mixture into the prepared instant potatoes.
Read more: http://www.kitchendaily.com/recipe/vegetarian-shepherd-s-pie-144343#ixzz0y4aNW0N9
Serves: Update
3 small potatoes (3/4 pound)
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
2 tablespoons margarine or butter
1/4 teaspoon salt
2 to 4 tablespoons milk
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1 tablespoon cooking oil
1 15-ounce can kidney beans, rinsed and drained
1 14-1/2-ounce can whole tomatoes, drained and cut up
1 10-ounce package frozen whole kernel corn or mixed vegetables
1 8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1 cup shredded cheddar cheese (4 ounces)
Paprika (optional)
Directions
Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.
For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
Transfer vegetable mixture to an 8x8x2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings.
about this recipe
In a hurry to fix this hearty family favorite? Substitute packaged instant mashed potatoes (enough for 4 servings) for the 3 medium potatoes and stir the garlic mixture into the prepared instant potatoes.
Read more: http://www.kitchendaily.com/recipe/vegetarian-shepherd-s-pie-144343#ixzz0y4aNW0N9
Roasted Chicken and Spicy Peanut Soba Noodles
Ingredients
Serves: Update
SPICY PEANUT SAUCE:
1/2 cup toasted sesame oil
4 garlic cloves minced
1 tablespoon minced fresh ginger
2 tablespoons sriracha hot sauce
3 tablespoons honey
1/2 cup creamy peanut butter
2 tablespoons lemon juice
1/4 cup low-sodium soy sauce
1/4 cup hot water
CHICKEN AND NOODLES:
4 cups shredded chicken from a whole roasted deli-chicken
1/2 pound dried buckwheat soba noodles
GREEN SALAD:
1/2 hothouse cucumber, thinly sliced
3 ribs of celery, thinly sliced on the bias
1 cup cilantro leaves
2-3 scallions, finely sliced on the bias
Directions
SPICY PEANUT SAUCE:
In a small sauté pan heat sesame oil and add garlic and ginger to gently fry until fragrant – about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.
CHICKEN AND NOODLES:
Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.
GREEN SALAD:
In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine.
Divide noodle mix evenly amongst bowls and top with a handful of green salad.
Read more: http://www.kitchendaily.com/recipe/roasted-chicken-and-spicy-peanut-soba-noodles-142789#ixzz0y4ZWpNa4
Serves: Update
SPICY PEANUT SAUCE:
1/2 cup toasted sesame oil
4 garlic cloves minced
1 tablespoon minced fresh ginger
2 tablespoons sriracha hot sauce
3 tablespoons honey
1/2 cup creamy peanut butter
2 tablespoons lemon juice
1/4 cup low-sodium soy sauce
1/4 cup hot water
CHICKEN AND NOODLES:
4 cups shredded chicken from a whole roasted deli-chicken
1/2 pound dried buckwheat soba noodles
GREEN SALAD:
1/2 hothouse cucumber, thinly sliced
3 ribs of celery, thinly sliced on the bias
1 cup cilantro leaves
2-3 scallions, finely sliced on the bias
Directions
SPICY PEANUT SAUCE:
In a small sauté pan heat sesame oil and add garlic and ginger to gently fry until fragrant – about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.
CHICKEN AND NOODLES:
Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.
GREEN SALAD:
In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine.
Divide noodle mix evenly amongst bowls and top with a handful of green salad.
Read more: http://www.kitchendaily.com/recipe/roasted-chicken-and-spicy-peanut-soba-noodles-142789#ixzz0y4ZWpNa4
String Bean Salad with Toasted Walnuts and Goat Cheese
1/2 pound green beans or haricots verts
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese
Directions
Gather these tools: cutting board; chef's knife; large saucepan; colander; wet and dry measuring cups; measuring spoons; large mixing bowl; tongs.
Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.
In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately.
about this recipe
Texture is what this salad is all about. Crisp-tender beans are paired with crunchy walnuts and smooth, creamy goat cheese. Brightness is on the plate and the palate with two colors of beans and the hint of sharpness from the lemon and pepper.
Read more: http://www.kitchendaily.com/recipe/string-bean-salad-with-toasted-walnuts-and-goat-cheese-148659#ixzz0y4YwJWnZ
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese
Directions
Gather these tools: cutting board; chef's knife; large saucepan; colander; wet and dry measuring cups; measuring spoons; large mixing bowl; tongs.
Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.
In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately.
about this recipe
Texture is what this salad is all about. Crisp-tender beans are paired with crunchy walnuts and smooth, creamy goat cheese. Brightness is on the plate and the palate with two colors of beans and the hint of sharpness from the lemon and pepper.
Read more: http://www.kitchendaily.com/recipe/string-bean-salad-with-toasted-walnuts-and-goat-cheese-148659#ixzz0y4YwJWnZ
Cheesy Broccoli Potato Mash
Ingredients
Serves: Update
1 pound Yukon Gold potatoes, cut into wedges
3/4 pound broccoli crowns, chopped (4 cups)
3/4 cup shredded fontina cheese
1/2 cup nonfat milk, heated
1/2 teaspoon salt
Freshly ground pepper to taste
Directions
Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.
about this recipe
Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies.
Read more: http://www.kitchendaily.com/recipe/cheesy-broccoli-potato-mash-140955#ixzz0y4YFeMAv
Serves: Update
1 pound Yukon Gold potatoes, cut into wedges
3/4 pound broccoli crowns, chopped (4 cups)
3/4 cup shredded fontina cheese
1/2 cup nonfat milk, heated
1/2 teaspoon salt
Freshly ground pepper to taste
Directions
Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.
about this recipe
Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies.
Read more: http://www.kitchendaily.com/recipe/cheesy-broccoli-potato-mash-140955#ixzz0y4YFeMAv
Asparagus with Sesame Vinaigrette
Ingredients
Serves: Update
2 tablespoons sesame seeds
3 tablespoons olive oil
1 teaspoon Asian sesame oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
2 bunches asparagus, preferably medium; about 1 3/4 pound, trimmed
Directions
Toast sesame seeds in a small heavy skillet over moderately low heat, stirring, until pale golden, 2 to 3 minutes, then transfer to a small bowl. Whisk together oils, vinegar, mustard, half of sesame seeds, and 1/4 teaspoon each salt and pepper in a large bowl until combined well.
Steam asparagus on a large steamer rack set over boiling water, covered, until just tender, 6 to 7 minutes. Gently toss asparagus with vinaigrette and serve sprinkled with remaining sesame seeds.
about this recipe
Asparagus spears are fun to eat and so visually beautiful on a plate. The flavor combination of sesame and mustard produces a tantalizing blend of East and West that will please everyone lucky enough to sit at your table
Read more: http://www.kitchendaily.com/recipe/asparagus-with-sesame-vinaigrette-142498#ixzz0y4XIREsw
Serves: Update
2 tablespoons sesame seeds
3 tablespoons olive oil
1 teaspoon Asian sesame oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
2 bunches asparagus, preferably medium; about 1 3/4 pound, trimmed
Directions
Toast sesame seeds in a small heavy skillet over moderately low heat, stirring, until pale golden, 2 to 3 minutes, then transfer to a small bowl. Whisk together oils, vinegar, mustard, half of sesame seeds, and 1/4 teaspoon each salt and pepper in a large bowl until combined well.
Steam asparagus on a large steamer rack set over boiling water, covered, until just tender, 6 to 7 minutes. Gently toss asparagus with vinaigrette and serve sprinkled with remaining sesame seeds.
about this recipe
Asparagus spears are fun to eat and so visually beautiful on a plate. The flavor combination of sesame and mustard produces a tantalizing blend of East and West that will please everyone lucky enough to sit at your table
Read more: http://www.kitchendaily.com/recipe/asparagus-with-sesame-vinaigrette-142498#ixzz0y4XIREsw
Asian Cabbage and Mushroom Stir Fry
Ingredients
Serves: Update
1/4 cup water
1 1/2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 large clove garlic, finely chopped
2 teaspoons finely chopped peeled ginger
3- to 4-ounce fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch wide strips
2 pounds Napa cabbage, quartered lengthwise and cored, then cut crosswise into 1-inch wide pieces, about 15 cups
4 scallions, thinly sliced
1/2 teaspoon Asian sesame oil, optional
Directions
Stir together water, soy, vinegar, cornstarch, and sugar in a small bowl and reserve.
Heat 1 tablespoon oil in a 12-inch deep heavy skillet over high heat until it shimmers, then stir-fry garlic and ginger until pale golden, about 15 seconds. Add mushrooms and stir-fry until they begin to soften, about 30 seconds. Add half of cabbage and 1/2 teaspoon each salt and pepper, then using 2 wooden spatulas (skillet will be very full) toss until cabbage is wilted, about 2 minutes. Add remaining cabbage and toss until cabbage stems are crisp-tender, 2 to 3 minutes. Stir soy mixture, then add to cabbage and simmer, stirring, until sauce is glossy, about 1 minute. Stir in scallions and salt and pepper to taste. Serve drizzled with sesame oil if using.
about this recipe
In this dish shiitakes give a meaty flavor, while Napa cabbage offers up tender leafy greens and crisp-tender stems for contrast. I use a large deep skillet here, but now’s the time to use your wok if you have one
Read more: http://www.kitchendaily.com/recipe/asian-cabbage-and-shiitake-stir-fry-142508#ixzz0y4WfTPmj
Serves: Update
1/4 cup water
1 1/2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 large clove garlic, finely chopped
2 teaspoons finely chopped peeled ginger
3- to 4-ounce fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch wide strips
2 pounds Napa cabbage, quartered lengthwise and cored, then cut crosswise into 1-inch wide pieces, about 15 cups
4 scallions, thinly sliced
1/2 teaspoon Asian sesame oil, optional
Directions
Stir together water, soy, vinegar, cornstarch, and sugar in a small bowl and reserve.
Heat 1 tablespoon oil in a 12-inch deep heavy skillet over high heat until it shimmers, then stir-fry garlic and ginger until pale golden, about 15 seconds. Add mushrooms and stir-fry until they begin to soften, about 30 seconds. Add half of cabbage and 1/2 teaspoon each salt and pepper, then using 2 wooden spatulas (skillet will be very full) toss until cabbage is wilted, about 2 minutes. Add remaining cabbage and toss until cabbage stems are crisp-tender, 2 to 3 minutes. Stir soy mixture, then add to cabbage and simmer, stirring, until sauce is glossy, about 1 minute. Stir in scallions and salt and pepper to taste. Serve drizzled with sesame oil if using.
about this recipe
In this dish shiitakes give a meaty flavor, while Napa cabbage offers up tender leafy greens and crisp-tender stems for contrast. I use a large deep skillet here, but now’s the time to use your wok if you have one
Read more: http://www.kitchendaily.com/recipe/asian-cabbage-and-shiitake-stir-fry-142508#ixzz0y4WfTPmj
Honey Mustard Glazed Carrots
1 pound carrots
1 1/2 tablespoons Dijon mustard
2 teaspoons olive oil
1 teaspoon mild honey
1 pinch cinnamon
2 tablespoons chopped chives
Directions
Peel carrots, then cut into 1/4-inch thick rounds. Steam carrots on a steamer rack set over boiling water, covered, until tender, 8 to 10 minutes. Toss with mustard, oil, honey, cinnamon, chives, and salt and pepper to taste.
about this recipe
The sharp flavor of mustard plays nicely against the sweetness of the honey and carrots in this super-quick side dish recipe. This dish pairs well with a wide range of mains -- it would be particularly good with pork loin or baked chicken
Read more: http://www.kitchendaily.com/recipe/honey-mustard-glazed-carrot-coins-142509#ixzz0y4UFe6kX
1 1/2 tablespoons Dijon mustard
2 teaspoons olive oil
1 teaspoon mild honey
1 pinch cinnamon
2 tablespoons chopped chives
Directions
Peel carrots, then cut into 1/4-inch thick rounds. Steam carrots on a steamer rack set over boiling water, covered, until tender, 8 to 10 minutes. Toss with mustard, oil, honey, cinnamon, chives, and salt and pepper to taste.
about this recipe
The sharp flavor of mustard plays nicely against the sweetness of the honey and carrots in this super-quick side dish recipe. This dish pairs well with a wide range of mains -- it would be particularly good with pork loin or baked chicken
Read more: http://www.kitchendaily.com/recipe/honey-mustard-glazed-carrot-coins-142509#ixzz0y4UFe6kX
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