Thursday, July 31, 2008

Jalepeno Strawberry Soup


Great for summer, with a little spicy kick that you can crank up (or down) to your own spice tolerance level


You’ll Need:
  • 1/2 cup olive oil
  • 2 quart onions, thinly sliced
  • 1/4 cup ground cumin
  • 1/4 cup ground coriander
  • 1 T ginger
  • 1 T minced garlic
  • 1/2 T turmeric
  • 1/2 T crushed red pepper
  • 3 quarts chicken stock
  • 3/4 pound lentils
  • 3 cups chopped fresh strawberries


You’ll Need for the Japeño Cream 'N Berries:

  • 3 cups plain yogurt
  • 2-3 T salt
  • ground pepper to taste
  • 6 jalapeño chiles, minced
  • 2 cups chopped strawberries
  • 1/4 cup cilantro

Prepare berries 'n cream
Whisk together yogurt, salt, pepper and jalapeños.
Fold in strawberries and cilantro, separately, and chill.

Now for the soup
In a large stock pot, heat oil, add onion and sauté for about 5 minutes.

Add cumin, coriander, ginger, garlic, turmeric and pepper, stirring constantly.
Simmer for 1 minute, or until spices are fragrant.

Add stock, lentils and chopped fresh strawberries.

Bring to a boil.
Lower heat and simmer, covered, until lentils are tender, about 25 minutes.

To serve
Serve soup hot with a dollop of Jalapeño Cream 'N Berries and extra cream and berry mixture in side dishes.
Serves 12.

Tuesday, July 29, 2008

Cherry Crisp


Ingredients:

3 cups red pitted tart cherries, drained
½ teaspoon vanilla
1/3 cup sifted flour
1 cup Quaker oats (uncooked)
½ cup brown sugar (packed)
½ teaspoon salt
½ cup butter (melted)

Directions
Preheat oven to 375
Combine cherries and vanilla; place in greased 8-inch square baking pan.
Combine dry ingredients; add butter, mixing until crumbly.
Sprinkle crumb mixture over cherries.
Bake for 20 to 25 minutes.

Monday, July 28, 2008

Banana Muffins

Ingredients:
6 Tablespoons melted butter
½ cup maple syrup
2 eggs-lightly beaten
4 ripe bananas mashed
1 cup quinoa flour
1 cup cornmeal
1 tsp baking soda
1 tsp baking powder
½ teaspoon salt

Directions:
Blend together butter and maple syrup.
Add egg bananas and mix.
In a separate bowl, blend all dry ingredients.
Add dry ingredients to wet and mix until combined.
Bake at 375 for 16-18 minutes.

Wednesday, July 16, 2008

Cool Yogurt Soup


You’ll Need
3 medium cucumbers
6 cups yogurt
2 Tablespoons white vinegar
1 Tablespoon olive oil
3 garlic cloves, minced
1 Tablespoon chopped mint
1 ½ teaspoons chopped dill
Salt

Directions:
Peel cucumbers and slice lengthwise into halves.
Scoop out seeds from each half with spoon.
Coarsely grate cucumbers to measure about 3 cups.
Place yogurt in deep bowl and whisk or stir until completely smooth.
Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill.
Season to taste with salt.
Refrigerate soup 2 hours or until thoroughly chilled.

Makes 2 to 2 1/2 quarts

Saturday, July 12, 2008

Spinach, Strawberry, Pecan Salad


You’ll Need

Spinach
Sliced Strawberries
1 cup sliced pecans
1 Tablespoon olive oil
3 Tablespoons brown sugar
1 Tablespoon balsamic vinegar

Directions:


Stir the sugar, olive oil and balsamic vinegar in a large skillet over medium heat until the sugar melts approximately 3 minutes.
Mix in the pecans and stir until the syrup evenly coats the nuts.
Place the nuts on a piece of parchment paper or foil to cool and with a knife separate the nuts.

These nuts can also be stored in an airtight container for up to one month.

Dressing
1/3 cup olive oil
1 Tablespoon sugar
2 Tablespoons rice vinegar
Poppy seeds (optional)

Mix all together.

Tuesday, July 8, 2008

Lemon Iced Green Tea

You’ll Need:

· 2 cups of water
· 1 Tablespoon honey
· 1 1/2 teaspoons grated lemon peel
· 6 green tea bags
· 4 teaspoons fresh lemon juice

Directions:

Add water and lemon peel to medium saucepan and bring to boil over medium heat.

Reduce heat to where it sustains a gentle boil and cook for about 7 minutes.

Remove from heat and stir in honey and add the green tea bags.

Steep this tea mixture for 8 to 10 minutes, stirring or dunking the bags often.

Remove tea bags and stir lemon juice into the tea liquid.

Cover and refrigerator for up to 1 to 2 weeks.

To make a cup of iced tea, pour 1/4 cup of the concentrated tea mixture into a tall glass and stir in 3/4 cup of seltzer water or regular water.

Add ice cubes and enjoy!

Saturday, July 5, 2008

Citrus Marinade

You’ll Need

½ cup orange juice
2 Tablespoons Sherry, dry
1 green onion, chopped
1/8 teaspoon powdered ginger
¼ cup soy sauce
1 garlic clove, minced
1 Tablespoon olive oil

Directions
Combine all ingredients.
Makes approximately 1 cup.

Works well on fish, and chicken

Tuesday, July 1, 2008

Fish in Lemon Coriander Sauce


You’ll Need:


2-3 green chilies stems removed and deseeded and chopped
2 garlic cloves, minced
¼ cup lemon juice
4 Tablespoons chopped fresh cilantro
½ teaspoon ground coriander seeds
1 ½ pounds halibut or other firm white fish
4 Tablespoons Ghee or vegetable oil
Lemon Slices

Directions:

Mix the chilies, garlic, lemon juice, cilantro, and coriander and use to marinate the fish overnight.
Remove the fish and combine the marinade with the melted ghee or vegetable oil.
Grill or broil the fish, basting with the marinade mixture.
Garnish with lemon slices and serve with the butter on the side.