Wednesday, February 11, 2009 

Moved on . . ..

posted by Heidi

Greens and Grains was discontinued long ago. But its owner has developed something new.

Check out Valleyesque:

Tuesday, April 18, 2006 

Simple Taco Salad

posted by heidi

Simple Taco Salad
Serves 1

1 romaine heart, chopped
1/2 cup kidney beans
3 tablespoons light mixed shredded cheese blend
2 roma tomatoes, chopped
2 tablespoons chopped black olives
1/4 cup shredded carrots
2 tablespoons light sour cream
Handful of organic white corn chips

Layer all ingredients and enjoy.

Friday, April 07, 2006 

Dinner Party: Onion Tart and Island Halibut

posted by heidi

Onion Tart served over Greens
(Derived from Food for Friends)

Pastry Dough
1 2/3 cup flour, plus extra for dusting
1 3/4 sticks cold butter, cut into small pieces
2 eggs, beaten

3 tablespoons butter
2 tablespoons olive oil
1 lb onions, finely sliced
2 eggs
1/2 cup light cream
salt and pepper to taste

Sift the flour into a large mixing bowl and add the butter. With a pastry blender, slowly combine the flour and butter until it looks like breadcrumbs. Add eggs and continue cut through the mixture until it forms a ball. Knead lightly with floured hands until evenly mixes, then cover and chill for 20 minutes.

Roll out dough on a lightly floured surface to a circle at least 2 inches bigger in diameter than the base of a 9 inch tart pan. Drape the dough over the rolling pin, carefully lift it up, and lay it over the top of the pan. Gently press the dough into the pan, making sure there are no air pockets, then use a sharp knife to trim off the excess dough. Chill for 20 minutes.

To make the filling, melt the butter and oil in a saucepan, add the onions, and cook over low heat for 35 minutes until soft and translucent, making sure they don't brown.

Line the pie crust with parchment paper and baking beans or rice and bake in a preheated oven at 400* for 20 minutes. Remove the baking beans or rice and parchment, reduce to 325* and cook for a further 15 minutes until the crust is set and lightly golden.

Put the eggs and cream into a large bowl and beat until mixed. Add the onions with salt and pepper to taste. Pour into the pie crust and bake in the oven for 25 minutes until set and golden.

Serve warm or cold. I serve it over spring greens tosses with olive oil and balsamic; alternatively, you could serve it with a dollop of tomato salsa on top. Serves up to 8.

Island Halibut Served with Fettucine

1 ripe avocado, cut into 1/4 inch chunks
1 ripe mango, cut into 1/4 inch chunks
2 plum tomatoes, cut into 1/4 inch chunks
1 serrano chile, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
sea salt to taste

1 1/2 pounds halibut fillets, cut into 4 pieces
1 tablespoon extra-virgin olive oil
1 lime, juiced
sea salt and pepper to taste

In a deep glass dish, marinate the fish with the other ingredients for 20-30 minutes before grilling or broiling.

Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.

Serve the fish with 1/2 cup of salsa on top. I served it alongside fresh fettucine dressed with olive oil and grated Parmesan cheese.

Julia's Strawberry Shortcake

Julia brought over strawberry shortcake for the festivities. Fresh strawberries, whip cream, and some bisquick go along with with chatty girls and red wine. Yum!

Monday, April 03, 2006 

Coconut Lentils with Crispy Tofu

posted by heidi

Coconut Lentils with Crispy Tofu

1 (14oz) package of extra-firm tofu
3 tablespoons olive oil, seperated
1 cup chopped onion
4 cups water
1 pound dried lentils, washed and picked over
1 (14oz) can coconut milk
1 bay leaf
salt and pepper to taste

Cut the tofu into 1/2 inch cubes, place on papertowel, and set aside.

Heat 1 tablespoon olive oil in a large saucepan over med-high heat. Add chopped onion and saute 5 minutes or until just beginning to brown. Stir in the water, lentils, coconut milk, and bay leaf. Bring to a boil over med-hihj heat, and then reduce heat to low. Simmer, stirring occasionally, 40 minutes or until the lentils are soft.

When there are 10 minutes remaining, heat 2 tablespoons olive oil in a wok. Add tofu and
stir fry for 8 minutes or until golden brown.

Remove and discard bay leaf from lentils, and stir in salt and pepper to taste. Serve with tofu and expect to have lots of leftover lentils.

Serves 4

Sunday, April 02, 2006 

Tofu Fruit Smoothies

posted by heidi

Tofu Fruit Smoothies

1 cup frozen mixed berries
1 (12-oz) package of silken tofu
1 firm ripe banana, sliced
1/2 cup unpressed apple juice
1 tablespoon

Place all ingredients in a blender; process until smooth.

Makes 2-3 servings. Served for lunch with Soy Meatball Pitas

Saturday, April 01, 2006 

Tofu and Green Onion Scribbled Eggs

posted by Kamil

This is a very simple to make recipe thats delicious. And yes the eggs are scribbled and not scrambled; its the best and only way to make eggs!

Tofu and Green Onion Scribbled Eggs

1/3 of (14 oz) package firm pressed tofu
2 green onions chopped
2 eggs
Butter/Oil/Cooking Spray

Cut the tofu up into little cubes and place them on paper towel to absorb some of the water.

Heat pan with medium heat and grease it with your favorite greasing medium (I use butter, because you cant beat the taste of eggs with butter!).

Saute tofu until lightly browned and add green onions.

Crack the eggs into the pan and cook the whites, but do not break yolks. Once you have cooked the whites scribble the yolks all over the whites and tofu.

Add salt and pepper to taste (I had mine with Tomatillo Salsa - yum!)

About scribbled eggs:
I have eaten eggs for breakfast at 100's of different restaurants and perhaps at just at many peoples homes. I think most people ruin scrambled eggs by beating them in a bowl first, adding milk, and over cooking them.

The part I really enjoy about an egg is the yolk; as I am sure most people do! When I cook eggs I try to keep as much of the yolk goodness around, so rather than mixing it all together, I try to coat each piece of white, or any other thing I add, with yolk. Its like tricking your tongue into thinking you are eating nothing but yolk.

This style of egg is definately not for everyone, but for yolk lovers, I highly reccomend trying the scribbled eggs! Its simple: cook the whites first, dont break yolks, once all the whites are cooked, (you can let them settle or scramble immediately) you can then break the yolk. I like mine a bit runny, like the yolk from a sunny side up egg, but you can cook it a bit longer to get a more solid consistency.

Thursday, March 30, 2006 

Baked Tofu Served Over Salad

posted by heidi

Baked Tofu
Served over Cesaer Salad

1 (12.3-ounce) package firm tofu, drained
2 teaspoons dry sherry
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil

Cut the tofu lengthwise into 4 slices. Place the slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Cut each slice diagonally into 2 triangles.

Place the tofu in a shallow baking dish. Combine the sherry, soy sauce, and sesame oil in a small bowl. Pour over tofu, and refrigerate 20 minutes.

Preheat oven to 450°.

Bake at 450° for 25 minutes. Cool to room temperature; chill 30 minutes.

Serve over salad of choice.

Monday, March 27, 2006 

Tofu with Red Peppers Over Polenta

posted by heidi

Tofu with Red Peppers
Served over Polenta

1 (14 oz) package firm pressed tofu
1 tablespoon walnut oil
2 red bell peppers, cut into strips
1 cup edamame, shelled
2 large garlic cloves, minced
1 tablespoon peeled fresh ginger, minced
1 tablespoon crush red pepper
1 tablespoon soy sauce
1 tablespoon sesame oil

Cut the tofu into 1/2 inch cubes and set aside

Heat the walnut oil in a large skillet over med-high heat. Add the bell peppers and cook, stirring occasionally, until browned and tender, about 8 minutes. Stir in the edamame and continue to cook for 2 more minutes.

Add the garlic, ginger, and chile peppers, and cook, stirring for about 30 seconds. Add the tofu and coontunie to stir occasionally until the tofu is hot.

Turn off the heat, then stir in the soy sauce and sesame oil. Garnish with Sriracha if desired.


Superfood: Soy

posted by Kamil

Glycine max

The soy bean is miracle bean from which many things are made: oils, soap, plastics, inks, solvents, biodiesel, cosmetics and crayons; but more importantly, tofu, milk, cheese, flour, edamame, nuts, miso, tempeh, and soy sauce. Now if only Jack had gotten a hold of a soy bean stalk. (har har har...ok that was bad)

Why is soy a superfood?
  • Lowers risk of heart disease, cancer and osteoporosis
  • It contains:
  • Phytoestrogens (isoflavones)
  • Plant derived Omega-3's
  • Highest quality non-meat protein
  • Potassium, folate, magnesium, selenium
We generally eat soy products on a daily basis, but this week we will be making an effort to experiment with soy (Tofu) in every dish.

Two things I never knew about soy:
1. It is recommended that you change the water of your tofu daily! (opened soy of course)
2. Tofu can be host to salmonella…so clean those work surfaces!

Tuesday, February 28, 2006 

Superfood: Walnuts

posted by Kamil

Juglans (with 21 different species)

You rarely see whole walnuts in the stores these days; most of the time they have already been shelled. I think half the fun of eating walnuts was cracking them open and scouring the shell for the tid bits you could get out. Occassionally, you would get the one that came out perfectly shaped like a little brain.

Why are walnuts a superfood?
  • Highly concentrated protein
  • Contain plant sterols
  • It can help reduce the incidence of the following
  • Coronary heart disease
  • Diabetes
  • Cancer
Nuts in general contain alot of omega-3's, which are well known to help thin blood, help with flow and prevention of clots in vessel walls. Of all the nuts, walnuts have the highest overall antioxidant activity.

Saturday, February 25, 2006 

Carrot Walnut Cake

posted by heidi

Carrot Walnut Cake

3 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
6 eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 cups powdered sugar
1 cup walnut oil
1 cup 1% milk
1 cup shredded carrots
1/2 cup walnut pieces

Preheat oven to 350 degrees, and spray a 9" bundt pan with cooking spray with flour.

Place carrots and walnuts in a food processor, and pulse until coarsely chopped. Set aside. In a seperate bowl, sift flour, baking soda, and baking powder and set aside.

In a mixing bowl, beat eggs, vanilla, cinnamon, and nutmeg at medium speed for 5 minutes. Slowly add powdered sugar and walnut oil and continue to beat for another 5 minutes. Alternating, add sifted flour mixture and milk, 1 tablespoon at a time to egg mixture.

Fold in carrot mixture, mix well and pour prepared batter into prepared pan. Bake in oven for 1 hour, or until a tester comes out clean. Remove from oven and let cool on a wire rack. Add a glaze or frosting for a sweeter treat.


This month on tea chef, Adagio Tea's montly recipe contest, I decided to create a crisp frosting for my carrot cake, and add some ground tea into the cake with the carrots. The tea was Green Pekoe Blues, a very light and smooth green tea. I normally dont like plain icing - it tastes just like butter and sugar to me (which it is of course). But added flavors to me always taste very forced and fake. Adding the brewed green pekoe to the frosting added just enough tang to the frosting, without giving it a bold flavor. An icing should compliment the cake, not overwhelm it. The final product was scrumptious!

So please go vote for my recipe today: VOTE HERE!

Monday, February 20, 2006 

Orange Broiled Salmon

posted by heidi

Orange Broiled Salmon
Serves 2
2 4oz salmon fillets
1 orange, sliced in rounds
2 teaspoons pomegranate balsamic
(or red wine vinegar)
1 green onion, thinly sliced
salt and pepper to taste

Turn oven on to broil.

Lightly salt and pepper the salmon.

Place in broiler on broiler pan for 10 minutes (or 10 minutes per inch thickness of salmon). Take salmon out 2 minutes before done and cover with balsamic. Place orange slices on salmon and sprinkle green onion. Return to broiler for final 2 minutes. Serve.

Sunday, February 19, 2006 

California Waldorf

posted by heidi

California Waldorf
(Derived from Cooking with the 14 Superfoods)

3 crisp apples (such as Jonagolds), peeled, cored and cubed
1 tablespoon lemon juice
2 celery stalks, julienned
2 green onions, thinly sliced
1/2 cup grapes
3 cups chopped romaine hearts
2 tablespoons light mayonnaise
2 tablespoons nonfat plain yogurt
3 tablespoons fresh-pressed apple juice
2 tablespoons chopped walnuts

Toss apples in a large bowl, covering completely with the lemon juice. Add the celery, green onions, grapes and romaine and combine.

In a small bowl, whisk together the mayonnaise, yogurt and apple juice with a fork. Cover the apple mixture with the dressing and combine. Sprinkle walnuts over mixture.

Divide onto 2 plates for a meal, or 4 plates for a starter, and serve.

Friday, February 17, 2006 

Walnut Yogurt Fruit Salad

posted by heidi

Walnut Yogurt Fruit Salad
serves 2-4 people

1/2 cup fiber cereal (like Fiber One)
1/4 cup walnut pieces, lightly toasted
1/2 cup blueberries
1/2 cup grapes
1/2 cup sliced strawberries
1/4 cup raisins
1 cup plain nonfat yogurt
1 teaspoon honey
dash of cinnamon

Mix all ingredients and enjoy as either a brunch starter, or as a lunch meal.

Thursday, February 16, 2006 

Experimenting With Splenda

posted by heidi

Oatmeal Raisin Cookies

(Made with Splenda... and just as good!)

Makes 2 dozen cookies
1/2 cup (1 stick) butter, softened
1/4 cup firmly packed Splenda brown sugar blend
2 tablespoons Splenda sugar blend
1 egg
1/2 teaspoon vanilla
3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
dash of salt
1 1/2 cups Old Fashioned Oats
1/3 cup raisins

Heat oven to 350*

Beat butter, brown sugar and sugar in a mixer until creamy. While still mixing, add eggs and vanilla. Afteris mixed well, slowly add in flour, baking soda, cinnamon and salt. Turn the mixer down to its slowest speed, and stir in oats and raisins.

Drop rounded tablespoons of mix onto a sheet lined with a nonstick baking liner.

Bake for 12-15 minutes, or until golden brown. Cool 1 minute on cookie sheet and remove to a wire rack.

Tuesday, January 31, 2006 

Chicken Gyros with Yogurt-Dill Sauce

posted by heidi

Chicken Gyros with Yogurt-Dill Sauce
(Derived from Bon Appetit)

1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 tablespoon plus 1 teaspoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 flatbreads, heated

Stir yogurt, 1 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper. Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 2 teaspoons oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.

Arrange flatbread on plates and topwith chicken mixture. Spoon yogurt sauce over chicken.

Sunday, January 29, 2006 

Superfood: Yogurt

posted by Kamil

L. acidophilus, L. bulgaricus, L. casei, S. thermophilus, L. reuteri and B bifidus. (most yogurts contain at least one or more of these bacteria; you want to look for brands that specifically say "Live Active Cultures" )

Ever since I was a young boy, I have always loved yogurt. I try to eat yogurt everyday, and often find myself taking a spoonful, while making breakfast, lunch, or dinner. I always picture the bacteria in the yogurt like a clean up crew in my gut fighting off the bad species of bacteria (namely Staphylococcus aureus). Yogurt seems more like desert than anything else, but recently we have been experimenting with various plain yogurts in different recipes. Thats tonights desert, yogurt and strawberries...yum!

Why is yogurt a superfood?
  • It is a complete protein
  • It is prebiotic and probiotic
  • It can help reduce the incidence of the following
  • allergies
  • hypertension
  • ulcers
  • IBD
  • Lactose Intolerance
  • Cancer
  • Cholesterol
I always wondered where yogurt came from, until a few years ago on an internet binge, I looked up yogurt and found out it was nothing more than curdled milk. Special bacteria are introduced into the milk and it is then incubated, which helps the bacteria breakdown the milk sugars (lactose) into lactic acid. Yogurt also contains, Riboflavin, Vitamin B12, Potassium, Magnesium, and Zinc.

So, you should eat yogurt, and eat it alot, because it tastes good and does alot for you.

Friday, January 27, 2006 

Crunchy Spa Salad

posted by heidi

Every year my mom and I visit a little spa in Ojai, California (just south of Santa Barbara). While the spa is far from glamorous, its rustic beauty and sporty activity schedule make it the perfect place to unwind. Also the food is delicious. The menu uses vegetables and fruit inside the meal (instead of steamed, limp veggies piled on the side). That way your plate is overflowing with food, making you groan from being so full, yet you are only consuming 1200 calories a day. One of my favorite lunches is based off of the Spa's famous fiber salad. People say you just keep chewing and chewing and chewing. I changed it and added just a few more calories to turn it into something you will start craving.

Crunchy Spa Salad

1 cup green cabbage (the outside leaves taste the best)
1 Jonagold apple (I choose jonagold because its crunchy and sweet)
1/3 cup shredded carrots
1 orange
2 tablespoons roasted cashew pieces, lightly salted
2 tablespoons raisins
2 teaspoons orange champagne vinegar

Chop cabbage, apple and shredded carrots into small pieces. Toss in large bowl. Cut orange into smaller pieces over the bowl, so all juices stay in the salad. Toss with the champagne vinegar. Add the raisins and cashews, mix and enjoy.

Thursday, January 26, 2006 

Grilled Chicken with Lapsang Souchong Citrus Barbecue Sauce

posted by heidi

Adagio Teas puts on a recipe contest each month featuring one of their special tea blends. This month the tea choice was Lapsang Souchong, a black tea with a very bold and smoky flavor. As Kamil mentioned in his last post, its a tad too strong for us as a drinking tea (it tastes almost like liquid smoke), but its aroma is perfect to cook with. For the contest we made a BBQ sauce using pears, tea, and other standard BBQ ingredients. It made a lot, so we continued to enjoy it for weeks. Here is the recipe for Grilled Chicken with this sweet and spicy BBQ sauce.

Please vote for my recipe Adagio's Tea Chef!

Grilled Chicken with Lapsang Souchong Citrus Barbecue Sauce

1 tablespoon olive oil
1 1/2 cups chopped onion
6 jarred pear halves (in juice not syrup) drained and chopped
Salt and Pepper to taste
2 garlic cloves, minced
2 cups Lapsang Souchong tea (steeped for 5 minutes and then rest till room temperature)
11/4 cup ketchup
1/4 cup prepared mustard
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Sriracha
1/2 teaspoon ground cinnamon
½ teaspoon cayenne pepper

1lb boneless and skinless chicken breasts

Brew Tea in 2 cups of Hot Water

Heat olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until translucent, stirring occasionally. Add peaches, black pepper, salt, and garlic; cook 1 minute, stirring frequently. Stir in tea and remaining ingredients, and bring to a boil.

Reduce heat, and simmer, uncovered, 30 minutes. Place half of mixture in a blender, leaving an opening to allow steam to escape (covering with a towel to prevent spills); Process until smooth. Pour pureed mixture into a medium bowl and repeat with remaining mixture.

The BBQ sauce can be refrigerated in an airtight container for up to 10 days.

Cut chicken into 1 inch pieces and thread onto skewers. Brush chicken with BBQ sauce and marinade for for 30 minutes. Place chicken on grill and cook both sides until fully cooked. Lightly brush with more sauce and serve.

Sunday, January 15, 2006 

Night Out On the Town: Aqua Restaurant

posted by heidi

Kamil and I spent a romantic night out at one of San Francisco's best restaurants: Aqua. It was a welcome change of pace from our regular homemade meals, frozen pizzas or sushi dates. Its very rare that I sit through a dinner with 5 different types of fish knives - but I could definitly get used to it.

We chose the three-course meals and both started with raw fish. I had the hamachi draped with avacado puree, melon and lime. Kamil had the tuna tartare which is mixed at the table. The tuna comes piled in the center of the plate topped delicaetly with a quail egg, and the 5 morrocon spices on the side. We ordered the cheapest wine on the menu (which wasnt that inexpensive), but it happened to be one of my favorites: A to Z Pinot Noir. It was very fruity, which went well with the fresh fish and citrus flavors.

The next course, I had scallops and Kamil had butter lettuce salad with trout. At this point we were getting very full but we forged ahead to the main course. I ordered monkfish and Kamil ordered black cod, wrapped in smoked bacon. After two bites, we switched plates when noone was looking. His was more fresh and fruity while mine had been more salty.

We somehow managed to finish off desert and let the waiter bring us a surprise to share. He brought the Coffee Mousse Bar with Dark Chocolate Sauce and Havana Creame (pictured above). It was amazing and a perfect way to end the evening!

Friday, January 13, 2006 

Superfood: Black Tea

posted by Kamil

Black Tea:
Camellia Sinensis and Camellia Assamica (with over 250,000 varitals)

This is the first of a series on superfoods, foods that can improve your health just by eating them, and they are more than just blueberries and yogurt. Superfoods, are foods that contain high levels of antioxidants, phenols, flavinoids, soluble fiber, and fatty acids.

Why is tea a superfood?
  • It contains no calories
  • It contains Fluoride (the same fluoride that prevents cavities)
  • It contains Flavinoids (this is where tea gets its antioxidant properties)
  • It contains Phenols
According to Pratt (SuperFoods Rx) , tea is supposed to help in a lot of ways such as lowering blood pressure, risk of stroke, preventing, skin damage, cataracts, osteoporosis, and it is antiviral, anti-inflamtory, anticavity and anti-allergy.
I used to drink tea everyday, however, lately I have been drinking coffee instead. With the raging debates about the benefits of tea vs. coffee it makes for a difficult choice about including or excluding one or the other. So instead of chosing, we try to include both, if not by drinking it then by cooking with it.

This week, we will attempt to make our own tea based recipe. The tea we have selected is Lapsang Souchong (above), a black tea from the Fujian province of China, also called Russian Caravan tea, named after its long journey from Chinese to Russian markets; getting its smokey flavor from the campfires it endured along the way.

This tea is no doubt very smoky, not sure i would want to drink it, rather it will be used in creating a BBQ sauce for a chicken recipe posted later this week.

Thursday, January 12, 2006 

Broccoli Pancakes

posted by heidi

Please check out my new blog for this and other healthy and tasty recipes along with random musings.


Broccoli Pancakes

(Derived from Dr. Weil's Healthy Kitchen)

1 large head broccoli
1/4 cup coarsely chopped onion
1 teaspoon chili paste
1 large garlic clove, minced
1/4 cup extra virgin olive oil
2/3 cup whole wheat pastry flour
1/8 teaspoon dried dill
1 large egg
1/4 cup skim milk
salt to taste

Cut the florets off the head of the broccoli and seperate them by cutting the large ones in half so they are all the same size. You should have about 3 cups. Dicard the stalks.

Bring 1/2 cup water to a boil in a medium pan, then drop in broccoli, cover and let steam as they cook, for 3 minutes. Strain in a colander.

Put steamed broccoli, onions, chili paste, and garlic in a food processor and pulse on and off to chop (do not puree the vegetables), or chop by hand. Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and salt. Add the egg, milk and mix thouroughly with a wooden spoon.

Smear the bottom of a large, nonstick skillet with a 1/4 teaspoon of butter and set it over medium heat for about 1 minute. Drop tablespoons of the batter into the hot skillet, placing them far enough apart so that the pancakes don't touch, and cook them on low to medium heat for about 1 minutes. Turn the pancakes and cook for another 1 to 2 minutes. Transfer them to a hot platter to keep warm while making the rest.

Serve with a dollop of light sour cream.

Tuesday, January 03, 2006 

Salmon En Papillote

posted by heidi

Salmon En Papillote
(Derived from Dr. Weil's The Healthy Kitchen)

1/2 cup low-sodium soy sauce
1/2 fresh jalapeno peppers, seeded and chopped
1 tablespoon peeled, grated ginger
Juice from 1 lime (cut lime in half and microwave for 5 seconds for easier juicing)
1 handful cilantro, leaves only

2 6-ounce fresh salmon fillets

3 cups baby spinach leaves
1/2 cup sliced trumpet mushrooms
1 tablespoons grated fresh ginger
1/3 cup thinly sliced red onion
2 thin lemon slices

1 egg white, slightly beaten
Parchment Paper

1. Whisk all ingredients for the marinade together. Coat the salmon with the marinade in a ziplock bag and refridgerate for 30 minutes, up to 1 day, turning occasionally.

2. Preheat oven to 350 F. Cut parchment paper into 2 sections, measuring approximately 13x20 inches. Fold in half and cut the shape of a half a heart (when you open the paper you should have the shape of a whole heart)

3. Remove the fish from the refridgerator. Toss the spinach, mushrooms, ginger, and onions together in a bowl. Open the hart shaped parchment and lay half of the spinach mixture in the middle of one side of the heart. Place the salmon on top of the spinach. Drizzle 1 tablespoon of leftover marinade over each salmon filet. Garnish with a lemon slice.

4. Brush the outer edges of each parchment paper with the egg white, using a pastry brush. Fold one edge of the parchment paper over to meet the other edge. Seal the contents inside by making small folds starting at the top, all around the outer edge of the paper, twisting the paper in the end. Put the packets on a baking sheet and bake for 15 minutes. When cooked, the packets should puff up with steam. Before serving, let the packets deflate a bit.

Monday, January 02, 2006 

Seared Scallops on a Bed of Spinach and Mushrooms with Roasted Red Potatoes

posted by heidi

After a trip to Costco, Kamil and I came home with fresh spinach, trumpet mushrooms, scallops, salmon, blueberries, grapefruit, red potatoes, and more, which we will be eating for the next week or two.

The following recipes were a combination of recipes from The Best of Cooking Light and Dr. Weil's The Healthy Kitchen (both Christmas presents!!)

Wilted Spinach with Mushrooms

2 cloves garlic, sliced
1 tablespoon walnut oil (or EVOO)
1 cup sliced trumpet mushrooms
3 tablespoons water (chicken broth would work well too)
6 cups baby spinach leaves
Salt and Pepper to taste

Saute the garlic in the olive oil in a saute pan over medium heat until it becomes soft. Add the mushrooms and cook for 1 minute, stirring slowly. Pour the water or the stock, and add the spinach. Rotate the spinach with tongs so that the leaves are coated in the cooking juices. When the spinach is bright green and thoroughly wilted, remove from heat.


Rosemary Potatoes

1 tablespoon butter
1 garlic clove, minced
1 teaspoon dried rosemary
Salt and Pepper to taste
1 lb red potatoes, quartered

Place butter and garlic in an 8-inch square baking dish. Microwave at medium-high (70% power) for 30 seconds or until butter melts. Add rosemary, salt, pepper and potatoes, and toss well. Cover and Microwave at high 15 minutes or until potatoes are tender.


Seared Scallops

3 tablespoons all-purpose flour
1/2 teaspoon marjoram
Salt and Pepper to taste
1 1/2 lbs sea scallops
2 teaspoons extra virgin olive oil
1/2 cup dry white wine
1 tablespoon balsamic vinegar

Combine flour, marjoram, salt and pepper in a large ziplock bag, and add scallops. Seal bag and gently shake to coat scallops.

Heat oil in a large nonstick skillet over medium-high heat. Add scallops, cook 3 minutes on each side or until done. Remove from pan and keep warm.

Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat.

Monday, December 26, 2005 

Christmas Dinner: Nut Rubbed Turkey

posted by heidi

My family has a long-standing Christmas Tradition: we have a typical Thanksgiving dinner on Christmas Eve, and then on Christmas we enjoy turkey sandwiches with another family that we are close too. We switch off whose house it is at.

This year there were some technical difficulties: my family was in line to host Christmas Night turkey sandwiches, but we would have no turkey. I was spending Christmas Eve at Kamil's family's house, and my brother and his lovely wife were hosting Christmas Eve at their place for their parents (and were having a small Italian Feast). So I made the turkey three days before, and updated the recipe I used for thanksgiving, making the flavors a little more sandwich friendly. I replaced the sage (which was much too "adult" for turkey sandwiches) with ground pecans and it was just the right choice.

Nut Rubbed Turkey

1 onion, sliced
2 celery stalks, broken
2 cup baby carrots
10 garlic cloves
1 (14-pound) fresh turkey, free-range or organic
1/3 cup grated fresh Parmigiano-Reggiano cheese
5 tablespoons ground Pecans
4 tablespoons butter, softened
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 lemon, halved
4 cups organic chicken broth, divided
salt and pepper to taste

Preheat oven to 425°.

Combine first 4 ingredients in bottom of a roasting pan coated with cooking spray (the vegetables add flavor to the turkey, and keep the dish from smoking since the bird is not basted frequently). Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.

Combine cheese, pecans, butter, minced garlic, Italian Seasoning (any mix of dried herbs) and a dash of salt and peppers in a mini food processor; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string.

Place turkey, breast side up, on roasting rack above the vegetable mixture in pan. Bake at 425° for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.

Reduce oven temperature to 325° (do not remove turkey from oven). Bake at 325° for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 180°, basting every 20 minutes. Cover and let stand 30 minutes before carving.