This is for my friend, Julie, who was looking for something different to bring to the holiday table! I have adapted this recipe that I clipped from a Bon Appetit quite some time ago, but I have made it several times and love it! The recipe calls for you to separate every leaf off of every sprout, but if you do that, you will still be plucking while everyone else is eating dessert ;o) I find the food processor to be my friend in this recipe! Also, it may seem like there is a ton when you shred, but this does shrink, so for a crowd I might double the recipe and cook in 2 skillets.
3 Tbsp olive oil (recipe calls for grapeseed, if you have it)
1 Tbsp minced shallot
1-1/2 pounds brussels sprouts, washed and yucky parts trimmed, if any, and shredded with a medium blade of a food processor.
3/4 cup shelled unsalted natural pistachios (I have substituted sliced almonds and liked just as well)
2 Tbsp fresh lemon juice (or more)
Heat oil in large nonstick skilled over medium-high heat and add nuts, stirring for 30 or 40 seconds. When nuts begin to sizzle in the oil, add the shallots and stir a minute. Add brussels sprouts and turn heat up a little, stirring to get nuts and shallots out of harms way on the bottom of the skillet. Cover to steam for a few minutes. I like to not stir too much so part of them are caramelizing on the bottom and part are still crisp-tender and bright green. Remove cover and stir in lemon juice. Season to taste with salt & pepper. Transfer to serving bowl. This is best prepared right before dinner is served. If everything is prepped, it can be ready in 5 minutes. I hope you like it!!!
Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts
Tuesday, December 21, 2010
Sunday, August 23, 2009
Chocolate Chip Cookies with Chickpeas
This one is from Jessica Seinfeld's cookbook, Deceptively Delicious! Trust me, you might really enjoy these and never go back to Tollhouse! Hopefully your kids will like them...mine do!!
Nonstick cooking spray
1 cup packed light or dark brown sugar
3/4 cup butter or trans-fat-free margarine
2 large egg whites
2 tsp vanilla extract
1 15-oz can chickpeas, drained and rinsed
2 cups high quality semisweet chocolate chips
2 cups all-purpose flour (I like to substitute at least 1/4 to 1/3 of the flour with white whole wheat)
1/2 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
Preheat to 350. Coat a baking sheet with cooking spray. Using a stand mixer, beat the sugar and fat of choice on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. (Let the mixer mash the chickpeas until crushed but not smooth.) Add the flour, oats, baking soda and salt and mix until a thick dough forms.
Drop by tablespoonful onto baking sheet and press gently with a fork to flatten. Bake until the cookies are golden brown and set, 11 to 13 minutes. Do not overbake. Transfer to a rack to cool. Hope you like them!
Nonstick cooking spray
1 cup packed light or dark brown sugar
3/4 cup butter or trans-fat-free margarine
2 large egg whites
2 tsp vanilla extract
1 15-oz can chickpeas, drained and rinsed
2 cups high quality semisweet chocolate chips
2 cups all-purpose flour (I like to substitute at least 1/4 to 1/3 of the flour with white whole wheat)
1/2 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
Preheat to 350. Coat a baking sheet with cooking spray. Using a stand mixer, beat the sugar and fat of choice on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. (Let the mixer mash the chickpeas until crushed but not smooth.) Add the flour, oats, baking soda and salt and mix until a thick dough forms.
Drop by tablespoonful onto baking sheet and press gently with a fork to flatten. Bake until the cookies are golden brown and set, 11 to 13 minutes. Do not overbake. Transfer to a rack to cool. Hope you like them!
Monday, August 17, 2009
Pan Bagnat (Big Tuna Sandwich)
I took this recipe from Bon Appetit a few years ago, but I have made so many changes to it, I might as well not give them credit! Best made a few hours ahead so the juices can soak into the bread. I use this method for many types of "Big Sandwich." We are fond of having a "car picnic" on Friday nights when we leave during rush hour to go to the cabin. For this I will make the "Big Sandwich" and cut into serving pieces and wrap each one tightly with plastic and weight the collection under a tray and heavy cans. When serving whole, I wrap the whole sandwich and weight it down, then slice just before serving. Enjoy!
1 Ciabatta loaf, sliced horizontally like a giant bun
12 oz oil packed tuna (smoked tuna is great, but very difficult to find), drained, oil reserved
20 large basil leaves
20 pieces of "pomodori al forno" (recipe above)
1/3 cup kalamata olives, chopped
juice of half a lemon
1 Tbsp kalamata olive brine (if brined, otherwise red wine vinegar)
3 Tbsp reserved tuna oil or baking oil from "pomodori al forno"
Mix last 3 ingredients together and add salt & pepper to taste, set aside. line bottom of bread with crumbled tuna to cover. Top with an even layer of the tomatoes (pomodori) and olives. Then layer the basil. Sprinkle evenly with the dressing. Spread the top bread with light mayonaise (optional) and cover sandwich. As noted above, wrap the whole sandwich tightly with plastic wrap, cover with a cutting board and weight with heavy cans. Can be made several hours (allow at least 2) ahead. Enjoy!
1 Ciabatta loaf, sliced horizontally like a giant bun
12 oz oil packed tuna (smoked tuna is great, but very difficult to find), drained, oil reserved
20 large basil leaves
20 pieces of "pomodori al forno" (recipe above)
1/3 cup kalamata olives, chopped
juice of half a lemon
1 Tbsp kalamata olive brine (if brined, otherwise red wine vinegar)
3 Tbsp reserved tuna oil or baking oil from "pomodori al forno"
Mix last 3 ingredients together and add salt & pepper to taste, set aside. line bottom of bread with crumbled tuna to cover. Top with an even layer of the tomatoes (pomodori) and olives. Then layer the basil. Sprinkle evenly with the dressing. Spread the top bread with light mayonaise (optional) and cover sandwich. As noted above, wrap the whole sandwich tightly with plastic wrap, cover with a cutting board and weight with heavy cans. Can be made several hours (allow at least 2) ahead. Enjoy!
Thursday, August 6, 2009
Asian Slaw
This is my old standby which I have tweaked and fussed over for a few years!
1 # bag of slaw mix or 1 # of shredded green cabbage
2 c shredded red cabbage
1 bunch green onions, chopped
1 package ramen noodles, beef or oriental flavor, crunched and toasted until light brown
1/2 c toasted almonds, sliced or slivered
Dressing:
Seasoning packet
2 Tbsp brown sugar
1/4 c rice vinegar
1/4 c vegetable oil
2 T sesame oil
1 T soy sauce or asian fish sauce
(Mix all well in jar and shake frequently until serving to dissolve sugar.)
Salad:
Mix cabbages and green onions anytime before serving and refrigerate. Just before serving toss in almonds and noodles. Pour in dressing and toss again.
1 # bag of slaw mix or 1 # of shredded green cabbage
2 c shredded red cabbage
1 bunch green onions, chopped
1 package ramen noodles, beef or oriental flavor, crunched and toasted until light brown
1/2 c toasted almonds, sliced or slivered
Dressing:
Seasoning packet
2 Tbsp brown sugar
1/4 c rice vinegar
1/4 c vegetable oil
2 T sesame oil
1 T soy sauce or asian fish sauce
(Mix all well in jar and shake frequently until serving to dissolve sugar.)
Salad:
Mix cabbages and green onions anytime before serving and refrigerate. Just before serving toss in almonds and noodles. Pour in dressing and toss again.
Thursday, July 30, 2009
Chicken & Wild Rice Salad
Adapted from a Bon Appetit recipe from 6/06
1/3 c Sherry wine vinegar (or red wine vinegar)
1 garlic clove, minced (I mascerate mine with the sugar & kosher salt)
1 tsp Dijon mustard
1 tsp sugar
1 tsp kosher salt
2/3 c olive oil
4 boneless chicken breast halves (or all the meat from a rotissery or whole smoked chicken)
1 c wild rice
1 tbsp veg. oil
1 c coarsely grated carrots (I like the bagged matchstick carrots, chopped a little)
1 c chopped green onions
1/2 c chopped celery
1/3 c coarsely chopped toasted walnuts (I like pinenuts)
1/3 c (packed) golden raisins
2 tbsp chopped fresh dill, plus sprigs for garnish
Whisk or blend together 1st five ingredients and set aside. Marinate chicken (if using raw) in 1/2 cup vinaigrette and refrigerate for 1 hour. Allow remaining vinaigrette to stand at room temperature. Add rice to heavy saucepan of boiling salted water. Reduce heat to medium & cook until tender and just beginning to split (DO NOT OVERCOOK - will be mushy in salad, chewy is good). Drain rice and rinse under cold water and drain again.
If using raw chicken, heat veg. oil in large skillet over medium-high heat. Saute chicken until browned and cooked through, about 6 minutes per side. Cool slightly and shred or slice on the diagonal.
Mix carrots, green onions, celery, nuts, raisins, chopped dill and the remaining vinaigrette. Taste for seasoning. If chicken is shredded, stir into salad. If sliced, serve atop a mound of salad. Garnish with dill. May be made ahead and refrigerated for up to 4 hours. Allow to come to room temperature a little before serving.
1/3 c Sherry wine vinegar (or red wine vinegar)
1 garlic clove, minced (I mascerate mine with the sugar & kosher salt)
1 tsp Dijon mustard
1 tsp sugar
1 tsp kosher salt
2/3 c olive oil
4 boneless chicken breast halves (or all the meat from a rotissery or whole smoked chicken)
1 c wild rice
1 tbsp veg. oil
1 c coarsely grated carrots (I like the bagged matchstick carrots, chopped a little)
1 c chopped green onions
1/2 c chopped celery
1/3 c coarsely chopped toasted walnuts (I like pinenuts)
1/3 c (packed) golden raisins
2 tbsp chopped fresh dill, plus sprigs for garnish
Whisk or blend together 1st five ingredients and set aside. Marinate chicken (if using raw) in 1/2 cup vinaigrette and refrigerate for 1 hour. Allow remaining vinaigrette to stand at room temperature. Add rice to heavy saucepan of boiling salted water. Reduce heat to medium & cook until tender and just beginning to split (DO NOT OVERCOOK - will be mushy in salad, chewy is good). Drain rice and rinse under cold water and drain again.
If using raw chicken, heat veg. oil in large skillet over medium-high heat. Saute chicken until browned and cooked through, about 6 minutes per side. Cool slightly and shred or slice on the diagonal.
Mix carrots, green onions, celery, nuts, raisins, chopped dill and the remaining vinaigrette. Taste for seasoning. If chicken is shredded, stir into salad. If sliced, serve atop a mound of salad. Garnish with dill. May be made ahead and refrigerated for up to 4 hours. Allow to come to room temperature a little before serving.
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