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Orange Cannellini Beans

26 Apr

Beans are a super healthy and versatile food. I am not huge fan of beans, but luckily my husband is. I try to find ways to eat more beans and this recipe is loaded with flavor and so easy to make. It is best if made in advance and let the flavors soak in. Perfect recipe for the summer.

  • juice and rind of 1 orange
  • 2 15 oz cans of cannellini beans (rinsed and drained)
  • 1/4 cup chopped fresh basil
  • 1/4 cup white balsamic vinegar
  • 2 tsp dijon mustard
  • 2 cloves garlic, minced

Mix all of the ingredients together and refrigerate for few hours.

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Beet and Spinach Salad

7 Jan

Happy New Year to everyone! Now that the holidays are over it is time to focus on health and well being. Exercise and eating healthy come easy for me, I thrive on it. However, I have so many nutritional issues I need to make improvements.   One thing I want to do is focus more on nutrition that is better for internal organs as well as the whole body.

This recipe is healthy and bursting with flavor.  The fiber in this salad will help with digestive system and, the beets will help boost liver’s natural detox process. Pomegranate has many health benefits, and I am trying to learn to use it more than just in my breakfast yogurt. Cheers, to Happy and Healthy Year!

  • 2 medium or 1 large beet roasted (place beet on large piece of foil, coat with olive oil and season with salt and pepper and thyme sprigs. Close the foil and roast in 400 degree oven 45-6o minutes)
  • thyme sprigs
  • salt and pepper
  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tsp dijon mustard
  • 2 tsp maple syrup
  • 1 tsp horseradish
  • 1/4 tsp fennel seeds
  • baby spinach
  • 1/2 apple chopped
  • 1/4 cup pomegranate seeds

Peel the roasted beets and slice them or cut them in wedges. In a bowl, whisk together vinegar and mustard. Slowly add the oil and syrup, add the horseradish and fennel seeds. In a large bowl, toss the apple pieces and spinach with dressing. Plate the spinach and apples, top with the beets and pomegranate seeds.

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Asian Carrot Salad

8 Dec

The typical carrot salad in South is loaded with mayonnaise and marshmallows, not exactly healthy salad. This salad is delicious and healthy. The soy beans even provide protein for a great dish for vegetarians. Everyone that has tasted this flavorful salad has enjoyed it.

Salad ingredients: combine together

  • 3 cups shredded carrots
  • 1/2 cup cooked and shelled soy beans (edamame)
  • 1/2 cup sliced grapes (red look the prettiest)

Dressing: mix together

  • 3 tbs seasoned rice vinegar
  • 1 tbs low sodium soy sauce
  • 1 tbs olive oil
  • 2 tbs sweet chili sauce

Add the dressing to the carrot and bean mixture. Let it sit in the fridge for 15-30 minutes.

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Asian Salad with Miso Dressing

7 Oct

My husband has been teasing me lately, that I should  have been born in Asia since I love Asian flavors so much. Today I made salad that was restaurant delicious! You can use this marinade for the grill, a simmer sauce for an Asian stir fry or a salad dressing. I can’t wait to make this again.

Salad ingredients:

  • napa cabbage, thinly sliced
  • blueberries
  • 1 orange sectioned

Dressing:

  • 4 tbs extra virgin olive oil
  • 3 tbs seasoned rice vinegar
  • 1 tbs light miso paste
  • 2 gloves of garlic, minced
  • 1/2 tsp minced ginger
  • dash of cayenne pepper
  • 2 tbs orange juice

In a food processor, blend all of the dressing ingredients. Toss the napa cabbage with the dressing and top with the fruit.

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Poached Salmon with Salsa Verde

4 Sep

It is easy to fall into a cooking rut. I have made a commitment to try new methods and ideas. I am taking a video course through The American Culinary Institute to learn new techniques. Today I made pouched salmon with salsa verde. My two “guinea pigs” (husband and son) enjoyed this dish very much. I would have never thought of using anchovies over salmon, but it really worked in the salsa verde.

Salmon:

  • skinless salmon filet cut to portions
  • vegetable stock (enough to cover the salmon in a sauce pan)
  • bouquet de garni (parsley, thyme and bay leaf)
  • strip of lemon zest
  • 1/2 -1 cup white wine
  • salt and pepper

Salsa Verde:

  • parsley anchovy fillets
  •  2 tsp of capers
  • olive oil
  • lemon juice
  • salt and pepper
  • dash of red pepper flakes (optional)

Prepare the poaching liquid in a sauce pan. Add the wine little at a time, and taste that the acidity is correct. Season with little bit of salt and pepper. Bring the liquid to 160 degrees or until you see steam, do not boil. Remove the bouquet de garni and place the salmon into the liquid. Cook 8-10 minutes for each 1 inch of thickness. It should flake easily. When done remove from the poaching liquid to a plate lined with paper towel to absorb extra liquid.

While salmon is cooking, chop the parsley, few anchovy filets and capers. Put the mix into a bowl, add some olive oil and lemon juice to moisten it up, and red pepper flakes if using. Plate the salmon and top it of with the salsa verde.

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Basil Wrapped Shrimp and Scallops

4 Aug

There is nothing better than grilled peaches, except grilled peaches and seafood. Grilling peaches intensifies their sweetness and adding spice makes the sweetness stand out even more. We  really enjoyed theses sweet grilled peaches paired with spicy seafood wrapped in fresh basil leaves.

  • 3 tbs olive oil
  • 1/4-1/2 tsp ground Aleppo pepper or 1/4 tsp cayenne pepper and 1 tsp paprika
  • zest of 1 lemon
  • 1 tsp salt
  • scallops and/or shrimp
  • 1 large peach, sliced
  • large basil leaves

Heat the grill medium heat. Whisk together the oil, Aleppo pepper, salt and lemon zest. Add the shrimp, scallops and peach slices to the oil mix. Toss and let it sit 10 minutes. Wrap a scallop/shrimp in a large basil leaf and skewer it. Add a peach slice wrapped in a basil leaf. Repeat. Grill turning once until seafood is charred and just cooked through. 5-7 minutes. Season with black pepper.

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Spiced Heirloom Tomato Salad

20 Jul

Summer is pure joy for vegetable and fruit lovers. I can not get enough  of luscious heirloom tomatoes  while they are their ripest. I have fun trying different seasonings to keep my husband from getting bored with salads. This dressing uses mediterranean spices. I use a lot of these same spices on my roasted zucchini recipe which we enjoy.

Dressing: Mix all of the ingredients together and set a side.

  • 1/2 tsp groung coriander
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/8 tsp smoked paprika
  • 1/8 tsp ground pepper
  • 1/2 tsp kosher salt
  • 1 tbs warm water
  • juice of 1/2 lemon
  • 1 tbs white wine vinegar
  • 1 tbs honey
  • 2 tbs olive oil

Salad

  • 1 pound of heirloom tomatoes, cut into wedges
  • arugula or mixed greens
  • fresh basil
  • slivered almonds

Mix the tomatoes and basil with the dressing. Put arugula on plates and top with the tomato mixture and top with slivered almonds.

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