Here's another protein packed recipe from the 101 cooks website...not only from those little flesh colored balls of protein wonders known as chickpeas and/or garbanzo beans, but also from the fish that you may choose to serve with them!
Tools from your Kit:
1 tbsp olive oil or butter (you choose!)
2 c cooked chickpeas, pat them completely dry once their out of the can
1 c chopped leeks
2 cloves garlic, chopped
zest of one lemon (we skipped this b/c we didn't have a zester. so sad.)
1/3 c plain yogurt (we used low-fat greek yogurt b/c that's what i eat)
1.5 tsp curry powder
dash of sea salt
1 or 2 tbsp warm water (you be the decider!)
1/2 c cilantro, chopped
1/4 c red onion, chopped (note: original recipe called for 1/2 c, but it was overkill. you may add at your own risk!)
Plan to follow:
Heat oil in large pan & then add the chickpeas. Saute over med-high heat, stirring occasionally, until they get a little golden brown. Add leeks and cook until chickpeas get a little browner and leeks get a little softer. Stir in garlic & lemon zest for the last minute of cooking.
Remove from heat and while this little mixture cools, make the dressing by combining yogurt, curry powder, and salt. If you want to thin it out (which we did), add 1 tbsp of warm water at a time (we added 2).
Toss the chickpeas w/ the 1/2 the dressing and most of the red onion and most of the cilantro. Taste then add as much of the rest of the dressing, onion, cilantro that you want!
Enjoy!
P.S. We served this as a side to "Mustard Roasted Fish" concocted by Barefoot Contessa and found on foodnetwork.com.
Fish: we used almost 1 lb of red snapper. It was a whole piece, but you could do 2 fillets instead.
Sauce:
4 oz creme fresh
1.5 tbsp dijon mustard
.5 tbsp whole grain mustard (we actually used dill flavored mustard instead...hey, it was from harry & david's!)
1 tbsp minced shallots
1 tsp drained capers
Method:
Preheat oven to 425. Use a ovenproof baking dish or line a tin pan with parchment paper.
Put fish skin down in the pan & sprinkle generously with pepper & sea salt.
For the sauce, combine all ingredients (as well as little salt & pepper) before spreading evenly over the fillet(s) of fish. Make sure fish is completely covered and bake for 10-15 mins (until fish easily flakes at its thickest part).
Voila: another protein packed food for your protein packed, muscle building diet!
Tuesday, November 10, 2009
Cashew Curry
This recipe is great for a cold hard winter days nite (compliments to mr. lennon) and is perfect for 3-4 servings. We served ours over brown SUCCESS rice (b/c nothing makes you feel like a SUCCESS more than knowing that you can cook the perfect rice in a pre-prepared plastic bag that you can micro!).
FYI: adapted from the 101 cooks recipe and is under the "high protein" section. hey, i need all the protein i can get pooks.
What you'll need:
1 can coconut milk (14 oz, we used the thai brand, in a red can, can't remember the exact name)
2 tbsp curry powder (you can use less/more depending on your tongue's preference)
dash of sea salt
1/2 large red onion, chopped
2 garlic cloves, chopped
1/3 c water
4 oz firm tofu cut into small cubes (mother wussed out on this ingredient, so you can too)
1 c green beans, cut to 1 in. length
1.5 cups cauliflower, cut into tiny florets (you only need a very small head of cauli)
1/3 c cashews toasted (we just used ones that were already salted & toasted)
handful of cilantro, loosely chopped for garnish
What you'll do:
Bring 1/2 of the coconut milk to a simmer over medium heat in a large saucepan or deep skillet. Whisk in curry powder & salt and get rid of those clumps!
Add chopped garlic & onion and cook for a min or so before stirring in the remaining coconut milk & water. Add tofu now if you so choose! If you don't, add the green beans & cauliflower and then cover & simmer. You can cook it as long as you like--we did about 7 mins b/c mom likes her veggies mushie so they can get thru her dentures. You probably would like yours a littly crunchier.
When you are happy with the veggie texture, remove from heat, stir in the cashews. Pour over rice if you made it, then top with cilantro.
Yum! You'll be left wondering if you have been transported to Mumbai or Bombay....call it what you will!
FYI: adapted from the 101 cooks recipe and is under the "high protein" section. hey, i need all the protein i can get pooks.
What you'll need:
1 can coconut milk (14 oz, we used the thai brand, in a red can, can't remember the exact name)
2 tbsp curry powder (you can use less/more depending on your tongue's preference)
dash of sea salt
1/2 large red onion, chopped
2 garlic cloves, chopped
1/3 c water
4 oz firm tofu cut into small cubes (mother wussed out on this ingredient, so you can too)
1 c green beans, cut to 1 in. length
1.5 cups cauliflower, cut into tiny florets (you only need a very small head of cauli)
1/3 c cashews toasted (we just used ones that were already salted & toasted)
handful of cilantro, loosely chopped for garnish
What you'll do:
Bring 1/2 of the coconut milk to a simmer over medium heat in a large saucepan or deep skillet. Whisk in curry powder & salt and get rid of those clumps!
Add chopped garlic & onion and cook for a min or so before stirring in the remaining coconut milk & water. Add tofu now if you so choose! If you don't, add the green beans & cauliflower and then cover & simmer. You can cook it as long as you like--we did about 7 mins b/c mom likes her veggies mushie so they can get thru her dentures. You probably would like yours a littly crunchier.
When you are happy with the veggie texture, remove from heat, stir in the cashews. Pour over rice if you made it, then top with cilantro.
Yum! You'll be left wondering if you have been transported to Mumbai or Bombay....call it what you will!
Wednesday, November 4, 2009
Turkey and Roasted Red Pepper Meatloaf
This is sooo good! Only for meat lovers......sorry Poodie ;( Mother, I think you will likey even though your traditional recipe is also so good. Maybe you'll want to try something new?
-1.5 lbs ground turkey
-1 small yellow onion, chopped
-1/2 cup fresh parsley, chopped
-2 garlic cloves, chopped
-7 oz jar roasted red peppers cut into half-inch pieces
-2 tablespoons dijon mustard
-1/2 cup bread crumbs
-1 cup grated parmesan
-1 egg beaten
-salt and pepper
-Preheat oven to 400 degrees
-Mix all ingredients together
-Form an 8 inch loaf
-Bake for 45 min. until no longer pink
So easy and you really can't screw this up! Tasted great and I'll definitely be making this again. Can't wait to get home and make a cold meatloaf sandwich!
-1.5 lbs ground turkey
-1 small yellow onion, chopped
-1/2 cup fresh parsley, chopped
-2 garlic cloves, chopped
-7 oz jar roasted red peppers cut into half-inch pieces
-2 tablespoons dijon mustard
-1/2 cup bread crumbs
-1 cup grated parmesan
-1 egg beaten
-salt and pepper
-Preheat oven to 400 degrees
-Mix all ingredients together
-Form an 8 inch loaf
-Bake for 45 min. until no longer pink
So easy and you really can't screw this up! Tasted great and I'll definitely be making this again. Can't wait to get home and make a cold meatloaf sandwich!
Thursday, October 29, 2009
Sweet Pea Soup
From one sweet pea to another, here is my favorite pea soup. It's not sickly green, nor totally flat. I promise. It's chunky (not lumpy) and tasty and hearty. Not to mention pretty healthy! Serve it with a side of crusty buttered bread (or dry crusty bread pookie) and you will be in a little bit of pea heaven!
Note: I adapted this from "Cook's Illustrated," which was courtesy of our Brother (or son in Mother's case). The original recipe calls for 1/2 c heavy cream to be added after you puree the mixutre. I passed on this, as I'm not a big fan of heavy cream. I also didn't puree the mixture until it was smooth & creamy. You may do as your heart--or stomach--desires.
Ingredients:
4 tbsp (1/2 stick) unsalted butter
8 medium shallots minced (about 1 cup)
**can substitute w/ 1 medium leek, washed, white & light green parts chopped fine (1.5 cups)
2 tbsp unbleached all-purpose flour
3.5 cups canned low-sodium chicken broth
**i use veggie broth. yum!
1.5 pounds (4.5 cups) froze peans, partially thawed at room temp for 10 mins
12 small leaves Boston lettuce (about 1 cup)
Salt & Pepper
Method:
Heat butter in large saucepan over low heat until foamin; add shallots (or leek) and cook covered until softented for 8-10 mins, stirring occasionally.
Add flour and cook, stirring continuously until throughouly combined (about 29.5 secs). Stirring constantly, add chicken/veggie broth. Up heat to high & bring to boil; reduce heat to medium-low and simmer 3-5 mins.
Add peas & lettuce to simmering broth. Increase heat to medium-high, cover, return to simmer; simmer 3 mins. Uncover, reduce heat to medium-low, and continue to simmer 2 mins more.
In 2 batches, puree soup (i only do mine for about 30 secs b/c i like it chunky. you may do as you like). Rinse out & wipe saucepan and return pureed mixture to pan & heat for a few mins more.
Season to taste with salt & pepper & serve!
Note: I adapted this from "Cook's Illustrated," which was courtesy of our Brother (or son in Mother's case). The original recipe calls for 1/2 c heavy cream to be added after you puree the mixutre. I passed on this, as I'm not a big fan of heavy cream. I also didn't puree the mixture until it was smooth & creamy. You may do as your heart--or stomach--desires.
Ingredients:
4 tbsp (1/2 stick) unsalted butter
8 medium shallots minced (about 1 cup)
**can substitute w/ 1 medium leek, washed, white & light green parts chopped fine (1.5 cups)
2 tbsp unbleached all-purpose flour
3.5 cups canned low-sodium chicken broth
**i use veggie broth. yum!
1.5 pounds (4.5 cups) froze peans, partially thawed at room temp for 10 mins
12 small leaves Boston lettuce (about 1 cup)
Salt & Pepper
Method:
Heat butter in large saucepan over low heat until foamin; add shallots (or leek) and cook covered until softented for 8-10 mins, stirring occasionally.
Add flour and cook, stirring continuously until throughouly combined (about 29.5 secs). Stirring constantly, add chicken/veggie broth. Up heat to high & bring to boil; reduce heat to medium-low and simmer 3-5 mins.
Add peas & lettuce to simmering broth. Increase heat to medium-high, cover, return to simmer; simmer 3 mins. Uncover, reduce heat to medium-low, and continue to simmer 2 mins more.
In 2 batches, puree soup (i only do mine for about 30 secs b/c i like it chunky. you may do as you like). Rinse out & wipe saucepan and return pureed mixture to pan & heat for a few mins more.
Season to taste with salt & pepper & serve!
Saturday, October 17, 2009
corn salsa with peppers
1 large can yellow corn , 28-32 oz size
1 med green or red pepper ,seeded and diced , about 1/2 cup
1 scallion , chopped
1/2 bunch cilantro chopped parsley can be substituted
1/2 lime juiced
1/2 tsp salt
1/2 tsp sugar
1/4 tsp cayenne pepper
in medium bowl combine all ingredients, stirring to blend , taste and adjust seasonings - allow to sit and infuse-
serving suggestions- top grilled salomon ,chicken or pork . wrap in a flour tortilla with strips of meat . use alone as a side dish or salad .
1 med green or red pepper ,seeded and diced , about 1/2 cup
1 scallion , chopped
1/2 bunch cilantro chopped parsley can be substituted
1/2 lime juiced
1/2 tsp salt
1/2 tsp sugar
1/4 tsp cayenne pepper
in medium bowl combine all ingredients, stirring to blend , taste and adjust seasonings - allow to sit and infuse-
serving suggestions- top grilled salomon ,chicken or pork . wrap in a flour tortilla with strips of meat . use alone as a side dish or salad .
Thursday, October 15, 2009
Corn and Black Bean Salsa
1 large can yellow corn , 28 0z size, drained
1can black beans ,drained and rinsed
2 jalapenos,seeded and minced
1 pint cherry tomatoes , halved
2 limes juiced
1/2red onion ,peeled and diced
2 tsp. cumin
1/2 bunch cilantro or basil -chopped
1 tBsp olive oil
kosher salt and pepper to taste
combine all ingredients . taste , adjust seasonings . make ahead so all the flavors mesh -
1can black beans ,drained and rinsed
2 jalapenos,seeded and minced
1 pint cherry tomatoes , halved
2 limes juiced
1/2red onion ,peeled and diced
2 tsp. cumin
1/2 bunch cilantro or basil -chopped
1 tBsp olive oil
kosher salt and pepper to taste
combine all ingredients . taste , adjust seasonings . make ahead so all the flavors mesh -
Best Damn Chicken Parm Ever!
-chicken breasts
-egg
-bread crumbs (italian seasoned or season your own)
-olive oil
-marinara sauce
-grated parmesan
-shredded mozzarella
-heat oven to 350
-pound chicken breasts
-beat an egg
-dip chicken breasts in egg
-dip chicken breasts in bread crumbs until both sides are covered to your liking
(i used plain bread crumbs and added garlic powder, pepper, italian seasoning, onion powder, oregano and basil.)
-place on a lightly olive oil greased baking sheet and bake until juices run clear (about 20-25 min.)
-remove chicken from oven
-pour thin layer of marinara sauce into a baking dish
-place chicken breasts in baking dish
-top with marinara sauce, grated parmesan and mozzarella
-return to oven until cheese it melted
serve with garlic bread and caesar salad. could also be served with a side of pasta, but it's pretty filling on its own. you should pretend your not a vegetarian for this pooks!
-egg
-bread crumbs (italian seasoned or season your own)
-olive oil
-marinara sauce
-grated parmesan
-shredded mozzarella
-heat oven to 350
-pound chicken breasts
-beat an egg
-dip chicken breasts in egg
-dip chicken breasts in bread crumbs until both sides are covered to your liking
(i used plain bread crumbs and added garlic powder, pepper, italian seasoning, onion powder, oregano and basil.)
-place on a lightly olive oil greased baking sheet and bake until juices run clear (about 20-25 min.)
-remove chicken from oven
-pour thin layer of marinara sauce into a baking dish
-place chicken breasts in baking dish
-top with marinara sauce, grated parmesan and mozzarella
-return to oven until cheese it melted
serve with garlic bread and caesar salad. could also be served with a side of pasta, but it's pretty filling on its own. you should pretend your not a vegetarian for this pooks!
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