Posted 08 February 2011 - 11:34 AM
1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
Pinch red pepper flakes (optional)
6 cups chicken or vegetable broth
1 large head broccoli, florets chopped and stems peeled and chopped
1/4 cup rolled oats
Salt and pepper
Heat olive oil in a large pot over medium heat. Add onion, garlic, and red pepper. Cook until onions are translucent, about 8 minutes. Add broth, broccoli, and oats. Bring to a boil, then reduce heat to a simmer and cook until broccoli is tender, about 8 to 10 minutes. Season with salt and pepper.
Use an immersion blender to puree the soup, or transfer in batches to a blender and puree.
Posted 08 February 2011 - 11:56 AM
From Food Network show 10 Dollars or less. It's not clear in the instructions below, but she used a whole head, stalks and all. Peel the lower stalk where the skin is tough. Trim the end, and then cut length wise in about 1/2 inch or so thick slices.
* 1 head broccoli
* 1/4 cup water
* 1 tablespoon olive oil
* 1 clove garlic, minced
* 1/2 teaspoon crushed red pepper flakes
* Kosher salt and freshly ground black pepper
Trim the woody skin off the broccoli stem and slice the broccoli into nice long "trees". In a large saucepan, mix the water, olive oil, garlic, red pepper flakes, salt, and pepper. Bring to a boil over high heat. Add the broccoli and cover to steam. After 3 minutes, turn off the heat, and allow the broccoli to sit for another couple of minutes. Toss to coat and serve.
Posted 01 March 2011 - 04:43 PM
Sofrito is the base of many sauces in places like Spain, Portugal and Puerto Rico. Usually finely chopped onion, garlic, tomatoes and/or bell peppers. This is famous French Chef Eric Ripert's version for which I'm sure you'll find many uses, such as the snapper below.
# For the sofrito butter and sauce:
# 2 tablespoons canola oil
# 1 small red bell pepper, seeded and sliced
# 1 clove garlic, peeled and sliced
# 1/2 jalapeno, seeded and sliced, optional
# 1/2 small onion, peeled and sliced
# 4 tablespoons softened unsalted butter
# 1 tablespoon chopped cilantro
For the sofrito butter, sweat red bell pepper, jalapeno, garlic and onion together in the canola oil until soft. Place the soft peppers in a blender and puree with the softened butter and cilantro. Remove from the blender and reserve.
# For the snapper:
# 4 (7-ounce) snapper fillets
# Fine sea salt and freshly ground white pepper
Thoroughly season the snapper fillets on both sides with salt and pepper and place them in the baking dish; brush the top of the fillets with the sofrito butter and add enough water to cover the bottom of the baking dish. Put the baking dish in the oven and cook the fish until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels warm when touched to the lip, about 8 to 10 minutes.
For a sauce to serve with the fish:
# 1/2 cup chicken stock
# Fine sea salt and freshly ground white pepper
While the fish is cooking, make a sauce by bringing the chicken stock to a boil and whisking in the remaining sofrito butter. Season the sauce to taste with salt and pepper.
1/4 cup Lime juice was in the list of ingredients and mentioned on the air, but I don't know what you use it for other as seasoning for the fish and to brighten up the flavor of the sofrito. But just squeeze a wedge or too.
Edited by alternativista, 01 March 2011 - 04:44 PM.
Posted 01 March 2011 - 04:45 PM
* 8 cups torn kale leaves, (about 1/2 large bunch; see Tip)
* 2 tablespoons horseradish
* 1 medium shallot, minced
* 1/2 teaspoon freshly ground pepper
* 1/4 teaspoon salt
* 2 cups cooked shredded potatoes, (Use sweet potatoes!!!!!
* 3 tablespoons extra-virgin olive oil
1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop. (or wilt by sauteing in the pan you are going to cook the potatoes in)
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.
Posted 02 March 2011 - 08:37 PM
* 3 tablespoons olive oil or coconut oil
* 1 onion, finely chopped
* 3 garlic cloves, finely chopped
* 1/2 cup unsweetened, shredded coconut (you can run coconut flakes in the food processor to shred it)
* 1/2 cup coconut milk
* 1 head of cauliflower, grated or finely chopped
* Juice of one lime
* 4 green onions, thinly sliced
* Sea salt to taste
Mix together 3 tablespoons of olive oil plus salt and curry powder. Rub all over the outside of the kangaroo loins.
Warm 3 tablespoons of oil over medium-high heat. Saute the onion and garlic for 1-2 minutes, then add the shredded coconut. Continue to sauté until the coconut is nicely browned.
Add the coconut milk and cauliflower and mix well. Reduce heat to medium, cover with a lid and cook for 7-10 minutes, stirring occasionally, until cauliflower reaches desired texture.
Add the lime juice and green onions. Mix well then add sea salt to taste.
Posted 18 March 2011 - 12:15 AM
Instant Almond Bread (gluten, dairy, soy, grain and sugar free)
3/4 cups of water
1/2 tsp baking soda
1/4 tsp sea salt
about 2 cups of blanched almond flour
Just beat it all in a bowl until it forms a batter or extremely thick paste.
Pour it out into a rectangular microwave safe dish. Microwave it for 3.5-6 minutes depending on your microwave and batter consistency. (I nuked it for about 5 minutes)
It'll actually rise up and make a pretty thick, tasty "bread." The texture is soft though mildly grainy - not too far off from a hearty whole grain bread. It is a little more moist than traditional breads.
I made this and my dad even liked it - which says A LOT. There has never been a healthy food he has ever liked. You could also add other nutrient things to it, making it more nutrient dense and flavored, like garlic, herbs, fruit, or walnuts. I'm sure they'd make some pretty nifty muffins, too. I'm still trying to figure out how to make bread or muffins in the oven.
I ate a slice with mashed avocado smeared onto it.
*you may need more or less flour depending on the brand and your preferences. I used Bob's Red Mill - it's all the grocery stores around here carry. Keep it wrapped and refrigerated to keep it fresher longer.
Have you tried this with a different kind of flour?
I was thinking of using some coconut flour.
Posted 18 March 2011 - 09:51 AM
I was thinking of using some coconut flour.
There are coconut flour bread, pancake and muffin recipes in the Better Breads thread where I wish this recipe had been posted and in the Coconut thread. Gmaria doesn't like coconut flour so I doubt she has tried it.
Posted 22 September 2011 - 04:14 PM
Special Triple-Threat Seasoning
Create a special seasoning usingnatural anti-inflammatory and memory-boosting spices that all have special protective properties against Alzheimer’s disease:
1 part turmeric
2 parts sage
3 parts ginger
A sprinkling of black pepper
Edited by alternativista, 22 September 2011 - 04:14 PM.
Posted 20 October 2011 - 11:34 AM
Curried carrot soup from realage.com
Because of the sulfur, carotenes and phyto-nutrients in the onions, curry powder, carrots. Use a better oil. Drizzle servings with olive oil before eating to add healthy fat. A dollop of your live cultured organic yogurt if you can tolerate it, would be good. It always goes well with curried things. And get yourself a stick immersion blender to puree soups in the pot.
* 3 tablespoon(s) canola oil
* 2 teaspoon(s) curry powder
* 8 medium carrots, peeled and thinly sliced
* 4 medium stalks celery, thinly sliced
* 1 medium onion, coarsely chopped
* 5 cup(s) reduced-sodium chicken broth
* 1 tablespoon(s) lemon juice
* 1/2 teaspoon(s) salt
* Freshly ground pepper , to taste
1. Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
2. Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
I made this last night using butter instead of canola.
I have olive oil on hand too, but I wasn't sure if it is ok to use olive oil before bringing it to a boil? Is "boiling" temperature too hot for olive oil?
To be safe I sauteed the onions and carrot in butter, brought to a boil, blended the mixture into soup, and then added some evoo right before serving. If it is safe to use evoo I'd rather start with that though.... any advice?
And thank you for the recipe. It was very tasty! I added some fresh basil from my herb box right before eating... yum!
Posted 20 October 2011 - 11:57 AM
Posted 21 October 2011 - 01:39 PM
alternavista, can i hire you as a cook? I'll give you 60 an hour, but u gotta buy the groceries.. lmao.
I read this and thought "I wish this was facebook... I want to press like for this post!!!" and then I saw these forums do have a like button lol. Guess I've been outta the loop.
Posted 08 November 2011 - 10:07 AM
Weight Watchers Garden Vegetable Soup
Added to Recipes on Thu 11/03/2011
Makes 6 servings
1/2 cup carrots, sliced
1/4 cup onions, diced
2 garlic cloves, minced
3 cups fat-free beef, chicken or vegetable broth
1 cup green cabbage, diced
1 cup spinach, chopped
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1 cup zucchini, diced
Spray a large saucepan with nonstick cooking spray, and heat.
Place carrot, onion and garlic in saucepan. Sauté vegetables over low heat for 5 minutes, until softened.
Add broth, cabbage, spinach, tomato paste, basil, oregano and salt. Bring saucepan to a boil.
Reduce heat, and simmer, covered, for 15 minutes. Stir in zucchini, and cook 3-4 minutes.
Posted 13 March 2012 - 03:23 PM
Add sweet potatoes or replace some of the carrots with them. And I'd like to add something like Kale to this, but I don't think you want to bake it for 40 minutes. Perhaps if you use a cast iron or steel skillet that can go into the oven, you could quickly saute the kale in the lemony, garlicky drippings after you remove everything else. I'd reserve a lemon to squeeze onto things after they are cooked as well.
- 1 lemon, preferably organic
- 1 head garlic
- 1 bunch oregano
- 1 large onion
- 2 stalks celery
- 5 large carrots
- 8 chicken thighs with bone and skin
- Black pepper
- Extra-virgin olive oil
- Sea salt or kosher salt
- Wine: Sauvignon Blanc
- Dessert: Lemon mousse
- When you walk in the door
- Don’t refrigerate the chicken
- Preheat the oven to 425F
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and refrigerate
- Wash and pat dry the chicken pieces, and place them in the roasting pan.
- Smash 10 cloves of garlic and remove the skins. Sprinkle them amongst the pieces of chicken in the roasting pan.
- Rinse and trim the carrots and celery. Cut into 1 inch pieces. Transfer them to the roasting pan.
- Trim and cut the onion into 6 pieces. Transfer them to the roasting pan.
- Separate the leaves from about 6 stems of the oregano and give them a rough chop. Transfer them to the roasting pan.
- Cut the lemon into 6 pieces and transfer to the roasting pan. Squeeze 1 or 2 wedges over the chicken & vegetables.
- Drizzle ¼ cup olive oil and salt and pepper over the chicken and vegetables and toss to coat.
- Start Cooking
- Roast the chicken and vegetables 40 minutes, turning the meat and vegetables halfway through the cooking process.
- When ready, transfer everything to a serving platter (or serve from the roasting pan) and take it to the table. Garnish with any additional fresh oregano
Posted 15 March 2012 - 08:17 AM
From whole Foods -
Lamb and Potato Dolma
Serves 6 to 8
Ground lamb, potatoes, dried currants and fresh oregano rolled in tender chard leaves create a modern twist on stuffed grape leaves. Make ahead and gently reheat in a large covered skillet with a few tablespoons of water in the bottom; try serving them with plain Greek yogurt for dipping and a few lemon wedges.
1 pound ground lamb
1 yellow onion, chopped
1 teaspoon fine sea salt
1/2 cup dried currants
1 tablespoon chopped oregano
2 cloves garlic, chopped
1 large red potato (about 3/4 pound), peeled and chopped
2 bunches chard, thick stems trimmed
Brown lamb in a large skillet over medium-high heat until cooked through, 8 to 10 minutes. Remove from heat and carefully tip the skillet to pour off all but about 1 tablespoon of the fat that has accumulated in the pan. Return to heat, add onion and salt and cook until onions are soft and golden brown, 6 to 8 minutes more. Lower heat to medium and stir in currants, oregano, garlic, potatoes and 3 tablespoons water. Cover and cook until potatoes are tender, about 20 minutes more. Remove from heat and mash potato into lamb mixture with a fork. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Working in batches, add chard leaves a few at a time, stirring gently until wilted and just tender, about 30 seconds. Carefully transfer to a paper-towel-lined baking sheet and pat dry. Spoon some of the lamb mixture into the center of each chard leaf and roll up snugly, tucking in the ends. Serve immediately, or refrigerate until ready to serve.
Posted 15 March 2012 - 08:36 AM
Recipe courtesy of Whole Living magazine
- 1 bunch beets with greens (about 2 to 3 pounds), greens separated and chopped (about 8 cups greens)
- Coarse salt and ground pepper
- 4 teaspoons Dijon mustard
- 2 tablespoons red-wine vinegar
- 7 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
1. Preheat oven to 425 degrees. Loosely wrap beets in parchment-lined foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, about 1 hour. Let cool slightly; remove skins. Slice beets. Set aside.
2. Meanwhile, whisk mustard and vinegar in a bowl. Gradually whisk in 6 tablespoons olive oil until emulsified. Season to taste; set aside.
4. In a large skillet, heat remaining tablespoon of olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat. Add reserved sliced beets and half of vinaigrette, and toss to combine.
Note the other half the vinaigrette in this recipe is to go over a roasted pork loin..
Posted 15 March 2012 - 11:32 PM
Posted 13 April 2012 - 07:14 AM
Diet type: Pescatarian, Gluten-free
Diet tags: Gluten free
Number of servings (yield): 8 (~ eight patties)
- 230g sweet potato, peeled and chopped into small cubes
- 210g tinned sardines (oil drained away- or give the oil to your cat!)
- 1 stick of celery, washed, leaves cut off
- 1-2 garlic cloves, crushed
- 1 tbsp. parlsey, finely chopped
- 1 tbsp. fennel bulb, minced
- (optional) 1/2 fresh red chilli, sliced (seeds discarded)
- salt and pepper to taste
- 1 egg, beaten
- sesame seeds (around a cup or so)
- coconut oil
- Peel the sweet potato, chop it into small cubes and then steam or boil them until they are very soft. Then using the back of a fork or a potato masher, mash the sweet potato until it is very soft and smooth.
- Take the sardines out of the tins and drain the oil away. Add the sardines to a bowl and mash them until you have an almost paste-like mixture.
- Crush the garlic clove(s), chop the celery stick into very small pieces, chop the parsley and the tbsp. of fennel bulb and chilli. Mix these into the mashed sardine mixture. 4. Season with salt and pepper.Now mix in the mashed sweet potato and egg.
- Using your hands, form about 1 tablespoon worth of the mixture into a ball and then flatten it.
- Pour some sesame seeds into a bowl and dip the sardine cakes into the sesame seeds covering the whole of the cake with sesame seeds. Repeat with the rest of the mixture.
- Melt some coconut oil in a pan and cook the sardine cakes in the coconut oil on medium-low heat until they are lightly browned, firm and cooked through.
My Notes: I think this came from Delicious Living magazine. And I'd skip the fennel bulb. They are kind of expensive and you use so little. And use whatever fish you want.
Edited by alternativista, 13 April 2012 - 07:16 AM.
Posted 26 March 2013 - 02:32 PM
Split Pea and Coconut Soup - filled with high antioxident spices. And as I always say, add some chopped greens to wilt at the end of cooking. And I'd use dried coconut. See the dried coconut/coconut flour thread: http://www.acne.org/...est-thing-ever/
- 2 cups green or yellow split peas, rinsed and soaked in cold water 2 to 3 hours
- 1 -- (14-ounce) can light unsweetened coconut milk
- 1 medium onion, diced
- 2 tablespoons minced fresh ginger
- 1/4 cup finely sliced cilantro stems
- 1 teaspoon Thai red curry paste
- 3/4 cup diced celery
- 2 large carrots, chopped
- 2 cups chopped red potato, unpeeled
- 2 tablespoons Thai fish sauce
- 1/2 teaspoon salt
- 1/4 to 1/2 cup chopped cilantro leaves
- 1 to 2 -- limes, cut into wedges
- Drain peas, place in a large saucepan and add 4 cups cold water. Bring to a boil, reduce heat and simmer 20 minutes. Peas should be whole, but tender.
- Read more: http://relish.com/re.../#ixzz2OgBIfwf2
- Combine coconut milk, onion, ginger, cilantro stems, curry paste and celery in a large pot. Bring to a boil, reduce heat and simmer 5 minutes. Add carrots and potatoes; simmer until potatoes are almost tender, 5 to 7 minutes. Add peas, fish sauce and salt. Simmer 5 to 7 minutes. Stir in cilantro leaves. Serve with lime wedges
Edited by alternativista, 26 March 2013 - 02:35 PM.
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