Newsletters: January-February-March 2010
Cook's Corner
Natural Times January/February/March 2010
Compiled by Jean Crozier
Greek Spinach Rice
Serves 6
1 1/2 cups brown rice
2 cups water
1 (28 oz) can diced tomatoes
1 T chopped fresh dill
1 onion, chopped
2 cloves garlic, minced
1 lb spinach, chopped
1/4 cup lemon juice
2 T olive oil
Salt and pepper to taste
Lemon wedges for garnish
Sauté onion and garlic in olive oil until tender, add rice and allow to “toast” a few minutes, stirring constantly. Add remaining ingredients except for lemon wedges and simmer, covered, until rice is cooked, about an hour.
From hubpages.com/hub/cheap-healthy-recipes
Carrot, Tomato & Spinach Quinoa Pilaf
Serves 5
2 tsp olive oil
1/2 onion, chopped
1 cup quinoa
2 cups water
2 T vegetarian chicken-flavored bouillon granules
1 tsp ground black pepper
1 tsp thyme
1 carrot, chopped
1 tomato, chopped
1 cup baby spinach
Heat the olive oil in a sauce pan over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.
From www.allrecipes.com
Slow Cooked Indian Spiced Lentils w/ Chicken
Serves 4
2 cups brown lentils
3 cups chicken broth or vegetable broth
3 cups water
1 small yellow onion, diced
1 cup diced celery
1 tsp cumin
1/2 tsp coriander
1 tsp sea salt
1/2 tsp dried mustard
1/2 tsp turmeric
4 cloves garlic, chopped
1 (4 oz) can diced chilies (hot or mild), undrained
1 T dried parsley (or 1/4 cup finely chopped fresh)
2 large chicken breast halves (fresh or frozen)
Use a 4 or 5-quart slow cooker. Rinse the lentils under cold water until it runs clear. Place lentils into a slow cooker. Add broth, water, diced onion, celery, all the spices, garlic and chilies. Stir to combine.
Lay 2 medium-large chicken breast halves on top of the assembled food.
Cover and cook on low for about 7 hours, or on high for about 4 hours. Before serving, remove chicken from the slow cooker, cut into small pieces, and stir back into the lentils. Serve with basmati rice, corn tortillas, or naan.
From crockpot365.blogspot.com, Make It Fast, Cook It Slow by Stephanie O’Dea
Vegetarian Enchiladas
Serves 6
12 tortillas, corn or whole wheat
8 oz portabella mushrooms, chopped coarsely
3 garlic cloves, chopped
1 onion, chopped
3 zucchini, julienned
3 carrots, julienned
1 (or more) chili pepper, chopped
1-2 bell peppers, julienned (a mix is nice here)
1/2 bunch fresh cilantro
1 cup plus 1/2 cup grated cheese of choice, divided
Salt and pepper to taste
Olive oil for sautéing
Sauté vegetables in olive oil, starting with the longest-cooking vegetable. Continue until all vegetables are cooked but still firm. Add chopped cilantro and mix well. Set aside.
Enchilada Sauce:
1/2 onion
2 cloves garlic
1 can Muir Glen™ fire roasted tomatoes
1 tsp cumin
1 T chili powder
1/2 tsp dried chopped chipotle
Salt and pepper to taste
Sauté onion and garlic until onion is transparent. Add rest of ingredients and simmer 20 minutes. Process in blender or food processor. If sauce is too watery, return to heat to reduce to desired consistency.
Heat tortillas, dip in sauce, and lay on a plate. Place about 2 tablespoons of filling on tortilla, sprinkle with some grated cheese, and roll up. Lay in 13” x 9” pan that has been spread with a little of the enchilada sauce, seam side down. Repeat.
Drizzle with sauce. Sprinkle with about 1/2 cup cheese. Sprinkle chopped cilantro over all. Bake at 350¡ F for 30 minutes or until warmed through and cheese is melted.
From hubpages.com/hub/cheap-healthy-recipes
Wild Salmon w/ Wasabi-Avocado Sauce
Serves 2
2 medium cloves garlic
1 large very ripe avocado, pitted and peeled
1 T mayonnaise
1 T lemon juice
2-3 T nonfat milk
1/4 -1/2 tsp wasabi powder
1 T sesame oil
4 (5 oz) wild salmon fillets, rinsed, patted dry
2 T black sesame seeds
1/4 cup low-sodium tamari
1 tsp toasted sesame oil
1/2 cup water
Mince garlic in a food processor. Add avocado, mayonnaise, lemon juice, 2 tablespoons milk and wasabi powder. Purée until creamy, adding remaining milk if needed. Season with salt and pepper. Transfer to a glass bowl, cover, and refrigerate.(Makes about 3/4 cup.)
In a medium skillet, heat sesame oil until very hot. Place salmon in pan, skin-side up, and cook until lightly browned, about 1 1/2 minutes. Turn fillets over and sprinkle with sesame seeds. Add tamari, toasted sesame oil, and water to pan. Cover and cook over medium heat for 7-10 minutes, until just cooked through, adding more water if needed. Remove from pan, arrange on serving plates, and drizzle with sauce. Serve immediately.
From www.deliciouslivingmag.com
Spinach Pesto w/ Potatoes & Grilled Chicken
Serves 4
1 lb red potatoes with skin, cut into bite-size chunks
2 cups packed baby spinach leaves
1/4 cup packed fresh oregano
1/4 cup packed fresh dill
4 cloves garlic, crushed
1/4 cup plus 2 T extra virgin olive oil, divided
1/4 tsp freshly ground black pepper
1/2 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
3 T raw pine nuts
3/4 lb small boneless, skinless chicken breast halves
Toasted pine nuts, for garnish
Bring a large pot of salted water to boil. Add potatoes; reduce heat, cover, and simmer 15–20 minutes, until just tender. Drain, leaving about 2 tablespoons water in pot. Replace cover and keep warm.
Meanwhile, coarsely chop spinach, oregano and dill. Whirl garlic in a food processor until chopped; add spinach, herbs, and 1/4 cup olive oil. Pulse a few times to chop finely. Add 1/4 teaspoon pepper, cheeses, and raw pine nuts. Process to a uniform, but slightly chunky paste. Scrape into a small bowl, smooth top, and drizzle surface with a little olive oil. Makes 1 1/4 cups.
Preheat a stovetop grill or sauté pan until very hot. Season chicken on both sides with salt and pepper. Pour remaining 2 tablespoons oil on a plate. Dip seasoned chicken in oil to coat lightly on both sides; place on grill or in pan. Cook about 3 minutes per side, or until done throughout. Slice crosswise into strips a little thinner than 1/2-inch wide. Toss with potatoes and pesto and serve at once, garnished with toasted pine nuts.
From www.deliciouslivingmag.com
Slow Cooked Flemish Beef Stew
Serves 8
4 tsp canola oil, divided
2 lbs bottom round, trimmed of fat and cut into 1-inch cubes
3/4 lb cremini mushrooms, sliced
3 T all-purpose flour
2 cups brown ale, or dark beer (not a stout)
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 1/2 T Dijon mustard
1 tsp caraway seeds
3/4 tsp salt
1/2 tsp freshly ground pepper
1 bay leaf
Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
From www.eatingwell.com
Amaretto Strawberries
Serves 4
1 pint fresh strawberries
1/4 cup Amaretto liqueur
Vanilla ice cream
Slivered almonds
Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight. Serve over ice cream and sprinkle with slivered almonds.
From: www.whatscookingamerica.net
Strawberries & Balsamic Vinegar
Serves 8-10
Fresh strawberries, washed and dried
1/2 cup aged balsamic vinegar
1 cup powdered (confectioners) sugar
Place strawberries, balsamic vinegar, and powdered sugar in separate bowls.
To serve, let each guest dip a strawberry into balsamic vinegar and then into the powdered sugar. Watch your surprised guests faces as they eat these strawberries.
From www.whatscookingamerica.net
Maple Sauce & Strawberries
Serves 8
1 cup sour cream
1/4 cup pure maple syrup
3 pints whole fresh strawberries, washed and hulled
2 1/2 T brown sugar
In a medium bowl, combine sour cream and maple syrup; cover and refrigerate at least 1 hour.
Arrange strawberries in eight dessert bowls. Sprinkle brown sugar evenly over them and refrigerate. To serve, pour sour cream mixture over strawberries.
NOTE: This may also be used as a dipping sauce for the strawberries. Add the brown sugar in with the sour cream and maple syrup.
