Vegetable Sauté
Vegetarian Times Issue: July 1, 2001
Try using a variety of fresh herbs in this colorful, tasty dish.
Meal Plan: BAKED MARINATED TOFU AND SOME CRUSTY WHOLE WHEAT BREAD ARE ALL YOU WILL NEED TO MAKE A FULL MEAL.
4 Servings
Ingredient List:
8 oz. baby Yukon gold or small new potatoes
16 baby carrots
1 lb. thin asparagus, trimmed and cut into 1 1⁄2-inch pieces (3 cups)
4 oz. sugar snap peas, strings removed
8 small radishes, trimmed and halved lengthwise
3 Tbs. olive oil
4 scallions (white and light green parts), cut into 1-inch pieces
10-oz. box frozen fava beans or baby lima beans, thawed
2⁄3 cup low-sodium vegetable broth
1⁄4 cup chopped fresh flat-leaf parsley
1 Tbs. fresh lemon juice (optional)
1 1⁄2 tsp. chopped fresh tarragon
Directions:
In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.
Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil. Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute. Drain and rinse under cold water until cool.
In wide saucepan or deep skillet, heat oil over medium heat. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice, tarragon and salt and freshly ground pepper to taste. Let stand for several minutes. Serve warm.
Nutritional Information:
Per Serving: Calories: 290, Protein: 10g, Total fat: 10g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 393mg, Fiber: 9g, Sugars: g
Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Tuesday, November 1, 2011
Friday, August 19, 2011
Smashed Red Potatoes With Cabbage
Recipes for Health: Smashed Red Potatoes With Cabbage
Andrew Scrivani for The New York Times
By MARTHA ROSE SHULMAN
Published: November 2, 2010
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.
Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
2 pounds red potatoes, scrubbed
Salt
1 pound cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain
2 tablespoons unsalted butter or extra virgin olive oil
2 heaped tablespoons chopped scallions (about 3 scallions)
2/3 cup low-fat milk (more as needed)
Freshly ground pepper
2 tablespoons minced chives (optional)
1. Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they’re still hot), cut them into quarters.
2. Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
3. Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.
Yield: Serves six.
Advance preparation: You can cook the potatoes and cabbage several hours before proceeding with Step 3.
Nutritional information per serving: 172 calories; 4 grams fat; 3 grams saturated fat; 12 milligrams cholesterol; 30 grams carbohydrates; 5 grams dietary fiber; 39 milligrams sodium (does not include salt added during preparation); 5 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com. Her latest book, “The Very Best of Recipes for Health,” was published recently by Rodale Books.
Andrew Scrivani for The New York Times
By MARTHA ROSE SHULMAN
Published: November 2, 2010
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.
Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
2 pounds red potatoes, scrubbed
Salt
1 pound cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain
2 tablespoons unsalted butter or extra virgin olive oil
2 heaped tablespoons chopped scallions (about 3 scallions)
2/3 cup low-fat milk (more as needed)
Freshly ground pepper
2 tablespoons minced chives (optional)
1. Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they’re still hot), cut them into quarters.
2. Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
3. Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.
Yield: Serves six.
Advance preparation: You can cook the potatoes and cabbage several hours before proceeding with Step 3.
Nutritional information per serving: 172 calories; 4 grams fat; 3 grams saturated fat; 12 milligrams cholesterol; 30 grams carbohydrates; 5 grams dietary fiber; 39 milligrams sodium (does not include salt added during preparation); 5 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com. Her latest book, “The Very Best of Recipes for Health,” was published recently by Rodale Books.
Wednesday, January 12, 2011
New Uses for Everyday Ingredients
Pantry staples work wonders when used in new ways. Try these unexpected applications for everyday ingredients. - From Cooking Light
Chipotle Chile Powder
With flavor combining fiery, smoky, and chocolate-like nuances, chipotle chile powder finds affinity with a surprising array of foods.
Our Secret Twists:
Reinvent brittle: Give your nut brittle an intriguing, unexpected edge by stirring in 1 to 2 teaspoons chipotle chile powder. We loved it in our Walnut Brittle.
Add dimension to chocolate dishes: Combining chocolate and chiles is nothing new―think of Mexican mole sauces. Stir a teaspoon of the spice into your favorite brownie batter, devil’s food cake, or hot fudge sauce. Or dust a little on top of hot chocolate as you would nutmeg.
Give veggies a kick: Make a rich compound butter to top green beans, roasted or pureed winter squash, broccoli, or baked sweet potatoes by simply combining 4 tablespoons softened butter with 1 to 1½ teaspoons chipotle chile powder.
Peanut Butter
Responsible for sustaining most toddlers in the form of sandwiches oozing with jelly, peanut butter is a quick source of quality protein.
Our Secret Twists:
Substitute 3 tablespoons creamy or chunky peanut butter for 1 egg as a binder for meatballs with an Asian flavor profile.
Use 1 to 2 tablespoons natural or chunky peanut butter to add body to a brothy soup.
Stir 1 tablespoon creamy peanut butter into a broth-based pan sauce for pork or chicken in place of dairy butter to finish the sauce and add richness.
Low-Sodium Soy Sauce
Soy sauce, even the low-sodium kind, is the king of umami―the “fifth taste,” a savoriness inherent in certain foods. Let the power of umami boost more than just your stir-fries.
Our Secret Twists
Whisk together equal parts low-sodium soy sauce, dark brown sugar, balsamic vinegar, and canola oil for a delicious, full-bodied salad dressing.
Create an intriguing sweet-salty dessert by stirring 1 to 2 tablespoons low-sodium soy sauce into homemade caramel sauce, then drizzle over ice cream, apple pie, or cake. The appeal is similar to that of sea salt caramels―rich, savory notes that contrast beautifully with the caramelized sugar.
Cinnamon
The sweet warmth of this spice (made from tree bark) is a natural in baked goods like our low-fat cinnamon rolls. But that toasty essence also adds an I-can’t-quite-put-my-finger-on-it richness and fullness to savory foods, too.
Our Secret Twists
Stir ¼ teaspoon ground cinnamon into your favorite chicken salad recipe.
Lend Mediterranean flair to your next batch of spaghetti with meat sauce by browning the meat with ¼ teaspoon ground cinnamon; or simmer the sauce with 1 cinnamon stick.
Use ¼ teaspoon ground cinnamon to add subtle sweetness to a spice rub for pork, duck, or game.
Lower-Fat Cream Cheese
Enrich baked pasta: Stir 1 to 2 tablespoons into every cup of a light béchamel sauce to replace some of the rich flavor and creaminess lost when the fat is slashed. We whisked 1/4 cup into the sauce for our Spinach and Butternut Squash Lasagna (pictured) with creamy-luscious results. And it only adds about 20 calories per serving.
Perk up potatoes: In place of sour cream or butter in your standard mashed potato recipe, use an equal amount of softened cream cheese. The flavor is less tart than sour cream, more present than butter, and the texture is full and velvety.
Our favorite incarnation: The naturally buttery taste of Yukon gold potatoes pairs well with the tang of the cheese
Enliven a smoothie: Love a go-to fruit smoothie for breakfast? This variation feels like an indulgence (but really isn’t): a cheesecake–flavored drink. For each serving, add 1 tablespoon of softened 1/3-less-fat cream cheese to fruit mixture before blending (try it with blueberries or strawberries). You gain about 1 1/2 grams protein for only 35 calories.
Fresh Thyme
Earthy, woodsy, and highly fragrant, thyme is a staple in French cooking...and more, with our creative suggestions.
Our Secret Twists
Enliven the taste of fall desserts like apple crisp or pear tart by adding 1 teaspoon chopped thyme to the filling. In the summer, add the herb to apricot or peach dishes.
Create savory waffles or pancakes by stirring 1 teaspoon minced thyme and 1⁄3 cup grated Parmigiano-Reggiano cheese into the batter.
Combine 1 tablespoon honey, ½ teaspoon chopped fresh thyme, and ¼ teaspoon finely grated lemon rind; drizzle over Greek yogurt, and top with toasted pine nuts.
Ground Red Pepper
Often labeled “cayenne,” ground red pepper adds a fiery kick to all manner of dishes, from Indian to Cajun.
Our Secret Twists
Give desserts such as cakes or bread pudding a Mexican flair by drizzling with chocolate sauce laced with 1⁄8 to ¼ teaspoon ground red pepper.
Stir a dash or up to ¼ teaspoon into a tropical fruit salad for complex flavor.
Sprinkle a light dusting over vanilla ice cream, where the creaminess rounds out the sharpness of the pepper.
Mayo
Create custom sauces: Serve these easy blends as a dip for crudités or oven fries, dollop on crab cakes, toss with salads, or spread on sandwiches. Try adding the following ingredient combos to a base of canola mayo (our favorite): French: lemon juice, minced garlic, and parsley (shown); Mexican: minced cilantro, garlic, and grated lime rind; German: horseradish, spicy mustard, and caraway seeds; Indian: Madras curry powder and minced shallots; Southwest: pureed chipotle chiles and fresh lime juice.
Make a marinade: For supermoist results, try this marinade for your next batch of grilled chicken breasts: 1 cup canola mayo, 3 tablespoons less-sodium soy sauce, 1½ tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic cloves.
Pan-fry extra-crisp fish or poultry: Use mayo’s oil-rich texture to lock in moisture and help breading adhere. Coat fish fillets or skinless, boneless chicken breast halves with an even layer of mayonnaise; dredge in panko. Pan-fry in canola oil.
Fresh Rosemary
With a sharp, lemon-eucalyptus fragrance and taste, this herb is a natural for the meatiness of lamb, beef, and pork.
Our Secret Twists
Steep a couple of sprigs in simple syrup for pine-scented lemonade or cocktails.
Try adding 1 tablespoon chopped rosemary to savory biscotti with pine nuts and Parmesan cheese.
Stir 1 to 2 teaspoons chopped rosemary into slightly cooled homemade preserves such as orange marmalade or cherry jam.
Apricot Preserves
Dress a salad: Combine 1 tablespoon apricot preserves, 1½ tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon cracked black pepper. Whisk in ¼ cup extra-virgin olive oil. Toss with a salad of mixed greens, chicken breast, raspberries, goat cheese, and almonds.
Glaze meat: Make a sweet-spicy glaze that stands up to pork or chicken thighs. Whisk together ¼ cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less-sodium soy sauce, 1½ teaspoons sambal oelek or Sriracha, and ¼ teaspoon salt. Brush over pork or chicken as it cooks.
Make a quick dipping sauce: Dunk panko-crusted chicken strips, breaded shrimp, or spring rolls in this sauce: Combine ¼ cup apricot preserves, 2 tablespoons fresh lime juice, 1 teaspoon minced shallots, ½ teaspoon grated peeled fresh ginger, ¼ teaspoon salt, and ⅛ teaspoon ground red pepper.
Mashed Potatoes
Wonderful by themselves, mashed potatoes can provide a creamy base for stuffings, dips, and even savory pancakes.
Our Secret Twists
Stuffed peppers: Fill halved poblanos, top with Monterey Jack cheese, and bake until tender.
Potato cakes: Combine 1 cup cold mashed potatoes, 1⁄3 cup shredded Swiss cheese, and 2 tablespoons chopped green onions. Form into 4 cakes. Dredge in panko; pan-fry in canola oil until golden.
Garlicky dip for crudités: Combine 1 cup cold mashed potatoes, ¼ cup extra-virgin olive oil, 1½ tablespoons fresh lemon juice, and 2 minced garlic cloves in a food processor; process until mixture is creamy.
Cranberry Sauce
Sure, leftover cranberry sauce is a tasty (if predictable) spread for turkey sandwiches. But try it in these unexpected applications.
Our Secret Twists
Muffins: Stir ¼ cup cranberry sauce and ¼ cup shredded Monterey Jack cheese with jalapeño peppers into prepared batter from an 8.5-ounce package corn muffin mix; bake as directed.
Salsa: Combine ½ cup cranberry sauce, ¼ cup chopped onion, and 1 tablespoon each chopped jalapeño, cilantro, and lime juice.
Salad dressing: Combine 3 tablespoons cranberry sauce, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1 teaspoon Dijon mustard; toss with arugula.
Roast Turkey
Great in soups and stews, casseroles and of course sandwiches, leftover turkey is even better when recast in unexpected dishes.
Our Secret Twists
Wontons: Pulse 1 cup chopped turkey, 1 cup sliced shiitakes, ¼ cup chopped green onions, 2 teaspoons soy sauce, and 1 teaspoon grated ginger in a food processor until minced. Add 1 egg white; pulse 2 times. Fill wonton wrappers; simmer in turkey stock or broth.
Turkey patatas bravas (a riff on hash): Cook a 20-ounce package diced potatoes with onions per directions. Add 1 cup chopped turkey, 2⁄3 cup tomato puree, 4 minced garlic cloves, ½ teaspoon ground cumin, and ½ teaspoon crushed red pepper; cook 2 minutes.
Ham
Make our hash brown cakes: Combine 1½ cups shredded ham, ½ cup chopped green onions, 2½ tablespoons all-purpose flour, ¼ teaspoon salt, and 1 (20-ounce) bag refrigerated shredded hash browns. Add 2 large lightly beaten eggs; toss well. Scoop mixture by ¼-cupfuls into 1 tablespoon canola oil per batch in a large nonstick skillet over medium heat; flatten slightly, and cook 5 minutes on each side or until browned.
Use as a substitute for higher-fat bacon: Cook finely chopped ham in a skillet over medium-high heat until crisp and well browned. Toss with sautéed green beans, serve on salads, or sprinkle over pasta.
Add savory flavor to breads: Add ½ cup diced ham and ⅓ cup shredded sharp cheddar cheese to your favorite biscuit dough or pancake or waffle batter. Or add ¼ cup finely chopped ham to non-dessert biscotti, like our Savory Two-Cheese Biscotti.
Published from: http://www.cookinglight.com/cooking-101/essential-ingredients/secret-ingredient-00400000056691/
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy .
Chipotle Chile Powder
With flavor combining fiery, smoky, and chocolate-like nuances, chipotle chile powder finds affinity with a surprising array of foods.
Our Secret Twists:
Reinvent brittle: Give your nut brittle an intriguing, unexpected edge by stirring in 1 to 2 teaspoons chipotle chile powder. We loved it in our Walnut Brittle.
Add dimension to chocolate dishes: Combining chocolate and chiles is nothing new―think of Mexican mole sauces. Stir a teaspoon of the spice into your favorite brownie batter, devil’s food cake, or hot fudge sauce. Or dust a little on top of hot chocolate as you would nutmeg.
Give veggies a kick: Make a rich compound butter to top green beans, roasted or pureed winter squash, broccoli, or baked sweet potatoes by simply combining 4 tablespoons softened butter with 1 to 1½ teaspoons chipotle chile powder.
Peanut Butter
Responsible for sustaining most toddlers in the form of sandwiches oozing with jelly, peanut butter is a quick source of quality protein.
Our Secret Twists:
Substitute 3 tablespoons creamy or chunky peanut butter for 1 egg as a binder for meatballs with an Asian flavor profile.
Use 1 to 2 tablespoons natural or chunky peanut butter to add body to a brothy soup.
Stir 1 tablespoon creamy peanut butter into a broth-based pan sauce for pork or chicken in place of dairy butter to finish the sauce and add richness.
Low-Sodium Soy Sauce
Soy sauce, even the low-sodium kind, is the king of umami―the “fifth taste,” a savoriness inherent in certain foods. Let the power of umami boost more than just your stir-fries.
Our Secret Twists
Whisk together equal parts low-sodium soy sauce, dark brown sugar, balsamic vinegar, and canola oil for a delicious, full-bodied salad dressing.
Create an intriguing sweet-salty dessert by stirring 1 to 2 tablespoons low-sodium soy sauce into homemade caramel sauce, then drizzle over ice cream, apple pie, or cake. The appeal is similar to that of sea salt caramels―rich, savory notes that contrast beautifully with the caramelized sugar.
Cinnamon
The sweet warmth of this spice (made from tree bark) is a natural in baked goods like our low-fat cinnamon rolls. But that toasty essence also adds an I-can’t-quite-put-my-finger-on-it richness and fullness to savory foods, too.
Our Secret Twists
Stir ¼ teaspoon ground cinnamon into your favorite chicken salad recipe.
Lend Mediterranean flair to your next batch of spaghetti with meat sauce by browning the meat with ¼ teaspoon ground cinnamon; or simmer the sauce with 1 cinnamon stick.
Use ¼ teaspoon ground cinnamon to add subtle sweetness to a spice rub for pork, duck, or game.
Lower-Fat Cream Cheese
Enrich baked pasta: Stir 1 to 2 tablespoons into every cup of a light béchamel sauce to replace some of the rich flavor and creaminess lost when the fat is slashed. We whisked 1/4 cup into the sauce for our Spinach and Butternut Squash Lasagna (pictured) with creamy-luscious results. And it only adds about 20 calories per serving.
Perk up potatoes: In place of sour cream or butter in your standard mashed potato recipe, use an equal amount of softened cream cheese. The flavor is less tart than sour cream, more present than butter, and the texture is full and velvety.
Our favorite incarnation: The naturally buttery taste of Yukon gold potatoes pairs well with the tang of the cheese
Enliven a smoothie: Love a go-to fruit smoothie for breakfast? This variation feels like an indulgence (but really isn’t): a cheesecake–flavored drink. For each serving, add 1 tablespoon of softened 1/3-less-fat cream cheese to fruit mixture before blending (try it with blueberries or strawberries). You gain about 1 1/2 grams protein for only 35 calories.
Fresh Thyme
Earthy, woodsy, and highly fragrant, thyme is a staple in French cooking...and more, with our creative suggestions.
Our Secret Twists
Enliven the taste of fall desserts like apple crisp or pear tart by adding 1 teaspoon chopped thyme to the filling. In the summer, add the herb to apricot or peach dishes.
Create savory waffles or pancakes by stirring 1 teaspoon minced thyme and 1⁄3 cup grated Parmigiano-Reggiano cheese into the batter.
Combine 1 tablespoon honey, ½ teaspoon chopped fresh thyme, and ¼ teaspoon finely grated lemon rind; drizzle over Greek yogurt, and top with toasted pine nuts.
Ground Red Pepper
Often labeled “cayenne,” ground red pepper adds a fiery kick to all manner of dishes, from Indian to Cajun.
Our Secret Twists
Give desserts such as cakes or bread pudding a Mexican flair by drizzling with chocolate sauce laced with 1⁄8 to ¼ teaspoon ground red pepper.
Stir a dash or up to ¼ teaspoon into a tropical fruit salad for complex flavor.
Sprinkle a light dusting over vanilla ice cream, where the creaminess rounds out the sharpness of the pepper.
Mayo
Create custom sauces: Serve these easy blends as a dip for crudités or oven fries, dollop on crab cakes, toss with salads, or spread on sandwiches. Try adding the following ingredient combos to a base of canola mayo (our favorite): French: lemon juice, minced garlic, and parsley (shown); Mexican: minced cilantro, garlic, and grated lime rind; German: horseradish, spicy mustard, and caraway seeds; Indian: Madras curry powder and minced shallots; Southwest: pureed chipotle chiles and fresh lime juice.
Make a marinade: For supermoist results, try this marinade for your next batch of grilled chicken breasts: 1 cup canola mayo, 3 tablespoons less-sodium soy sauce, 1½ tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic cloves.
Pan-fry extra-crisp fish or poultry: Use mayo’s oil-rich texture to lock in moisture and help breading adhere. Coat fish fillets or skinless, boneless chicken breast halves with an even layer of mayonnaise; dredge in panko. Pan-fry in canola oil.
Fresh Rosemary
With a sharp, lemon-eucalyptus fragrance and taste, this herb is a natural for the meatiness of lamb, beef, and pork.
Our Secret Twists
Steep a couple of sprigs in simple syrup for pine-scented lemonade or cocktails.
Try adding 1 tablespoon chopped rosemary to savory biscotti with pine nuts and Parmesan cheese.
Stir 1 to 2 teaspoons chopped rosemary into slightly cooled homemade preserves such as orange marmalade or cherry jam.
Apricot Preserves
Dress a salad: Combine 1 tablespoon apricot preserves, 1½ tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon cracked black pepper. Whisk in ¼ cup extra-virgin olive oil. Toss with a salad of mixed greens, chicken breast, raspberries, goat cheese, and almonds.
Glaze meat: Make a sweet-spicy glaze that stands up to pork or chicken thighs. Whisk together ¼ cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less-sodium soy sauce, 1½ teaspoons sambal oelek or Sriracha, and ¼ teaspoon salt. Brush over pork or chicken as it cooks.
Make a quick dipping sauce: Dunk panko-crusted chicken strips, breaded shrimp, or spring rolls in this sauce: Combine ¼ cup apricot preserves, 2 tablespoons fresh lime juice, 1 teaspoon minced shallots, ½ teaspoon grated peeled fresh ginger, ¼ teaspoon salt, and ⅛ teaspoon ground red pepper.
Mashed Potatoes
Wonderful by themselves, mashed potatoes can provide a creamy base for stuffings, dips, and even savory pancakes.
Our Secret Twists
Stuffed peppers: Fill halved poblanos, top with Monterey Jack cheese, and bake until tender.
Potato cakes: Combine 1 cup cold mashed potatoes, 1⁄3 cup shredded Swiss cheese, and 2 tablespoons chopped green onions. Form into 4 cakes. Dredge in panko; pan-fry in canola oil until golden.
Garlicky dip for crudités: Combine 1 cup cold mashed potatoes, ¼ cup extra-virgin olive oil, 1½ tablespoons fresh lemon juice, and 2 minced garlic cloves in a food processor; process until mixture is creamy.
Cranberry Sauce
Sure, leftover cranberry sauce is a tasty (if predictable) spread for turkey sandwiches. But try it in these unexpected applications.
Our Secret Twists
Muffins: Stir ¼ cup cranberry sauce and ¼ cup shredded Monterey Jack cheese with jalapeño peppers into prepared batter from an 8.5-ounce package corn muffin mix; bake as directed.
Salsa: Combine ½ cup cranberry sauce, ¼ cup chopped onion, and 1 tablespoon each chopped jalapeño, cilantro, and lime juice.
Salad dressing: Combine 3 tablespoons cranberry sauce, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1 teaspoon Dijon mustard; toss with arugula.
Roast Turkey
Great in soups and stews, casseroles and of course sandwiches, leftover turkey is even better when recast in unexpected dishes.
Our Secret Twists
Wontons: Pulse 1 cup chopped turkey, 1 cup sliced shiitakes, ¼ cup chopped green onions, 2 teaspoons soy sauce, and 1 teaspoon grated ginger in a food processor until minced. Add 1 egg white; pulse 2 times. Fill wonton wrappers; simmer in turkey stock or broth.
Turkey patatas bravas (a riff on hash): Cook a 20-ounce package diced potatoes with onions per directions. Add 1 cup chopped turkey, 2⁄3 cup tomato puree, 4 minced garlic cloves, ½ teaspoon ground cumin, and ½ teaspoon crushed red pepper; cook 2 minutes.
Ham
Make our hash brown cakes: Combine 1½ cups shredded ham, ½ cup chopped green onions, 2½ tablespoons all-purpose flour, ¼ teaspoon salt, and 1 (20-ounce) bag refrigerated shredded hash browns. Add 2 large lightly beaten eggs; toss well. Scoop mixture by ¼-cupfuls into 1 tablespoon canola oil per batch in a large nonstick skillet over medium heat; flatten slightly, and cook 5 minutes on each side or until browned.
Use as a substitute for higher-fat bacon: Cook finely chopped ham in a skillet over medium-high heat until crisp and well browned. Toss with sautéed green beans, serve on salads, or sprinkle over pasta.
Add savory flavor to breads: Add ½ cup diced ham and ⅓ cup shredded sharp cheddar cheese to your favorite biscuit dough or pancake or waffle batter. Or add ¼ cup finely chopped ham to non-dessert biscotti, like our Savory Two-Cheese Biscotti.
Published from: http://www.cookinglight.com/cooking-101/essential-ingredients/secret-ingredient-00400000056691/
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy .
Monday, January 3, 2011
French FRIES!
If you know me you know how much I love fries!
I found this receipe I have made once & will have to try again because I know I can do better.
French Fries (from book: Faster! I'm Starving!)
(serves 4)
3 large potatos
3 tablespoons olive or corn oil
Large Frying pan
1 turner that Won't Melt
plate and paper towels
Peel 3 large potatoes then cut them into 1/2-inch slices. Cut the slices into 1/2-inch wide strips.
Heat 3 tablespoons corn or olive oil in a large frying pan over high heat. Add the potatoes and cook for 10-15 minutes, turning frequently, until they are brown. Drain on paper towels and serve immediately.
* I melted my turner & burnt some of them. Must try again.
Because some of this just didn't go so well I figured I better make fry sauce to go with it.
Ketchup, Mayo & a little Mustard (optional) I mixed it to fry sauce color & was all set.
~If you decided to make this let me know how it goes - I would love to get your feed back~
I found this receipe I have made once & will have to try again because I know I can do better.
French Fries (from book: Faster! I'm Starving!)
(serves 4)
3 large potatos
3 tablespoons olive or corn oil
Large Frying pan
1 turner that Won't Melt
plate and paper towels
Peel 3 large potatoes then cut them into 1/2-inch slices. Cut the slices into 1/2-inch wide strips.
Heat 3 tablespoons corn or olive oil in a large frying pan over high heat. Add the potatoes and cook for 10-15 minutes, turning frequently, until they are brown. Drain on paper towels and serve immediately.
* I melted my turner & burnt some of them. Must try again.
Because some of this just didn't go so well I figured I better make fry sauce to go with it.
Ketchup, Mayo & a little Mustard (optional) I mixed it to fry sauce color & was all set.
~If you decided to make this let me know how it goes - I would love to get your feed back~
Monday, November 22, 2010
No-Guilt Mashed Potatoes
No-Guilt Mashed Potatoes
Mashed potatoes evoke thoughts of coziness, warmth, and comfort -- but also indulgence and guilt! In this recipe, you enjoy all the benefits minus the guilt. The dish is surprisingly creamy without milk or butter in the mix.
Ingredients:
6 large Yukon Gold potatoes, peeledand cut into large chunks
1 box (32 oz) chicken broth(low-fat, low-salt)
3 to 5 cloves garlic, peeled
½ cup grated Parmesan cheese
pinch of salt and pepper
Directions
1. Place the potatoes in a pot with broth, a dash of salt, and garlic cloves. Add water to cover 2 inches above the potatoes. Bring potatoes to a boil and cook until soft but not falling apart, about 15 to 20 minutes.
2. Drain most of the liquid into a large measuring cup. Smash potatoes with a hand masher, whisk, or electric mixer.
3. Add Parmesan cheese and enough reserved broth until you reach desired consistency.
4. Finish with a sparing salt sprinkle and freshly cracked black pepper.
Makes 8 servings
Per serving: 251 calories,10 g protein, 52 g carbohydrate, 2 g fat (1 g saturated fat), 6 mg cholesterol, 2 g fiber, 2 g sugar, and 390 mg sodium. Calories from fat: 7%.
Mashed potatoes evoke thoughts of coziness, warmth, and comfort -- but also indulgence and guilt! In this recipe, you enjoy all the benefits minus the guilt. The dish is surprisingly creamy without milk or butter in the mix.
Ingredients:
6 large Yukon Gold potatoes, peeledand cut into large chunks
1 box (32 oz) chicken broth(low-fat, low-salt)
3 to 5 cloves garlic, peeled
½ cup grated Parmesan cheese
pinch of salt and pepper
Directions
1. Place the potatoes in a pot with broth, a dash of salt, and garlic cloves. Add water to cover 2 inches above the potatoes. Bring potatoes to a boil and cook until soft but not falling apart, about 15 to 20 minutes.
2. Drain most of the liquid into a large measuring cup. Smash potatoes with a hand masher, whisk, or electric mixer.
3. Add Parmesan cheese and enough reserved broth until you reach desired consistency.
4. Finish with a sparing salt sprinkle and freshly cracked black pepper.
Makes 8 servings
Per serving: 251 calories,10 g protein, 52 g carbohydrate, 2 g fat (1 g saturated fat), 6 mg cholesterol, 2 g fiber, 2 g sugar, and 390 mg sodium. Calories from fat: 7%.
Friday, October 1, 2010
Potatoes Anna
Potatoes Anna
From Country Living
This classic French side dish features buttery layers of thin-sliced potatoes that are baked until tender and golden on the top. We add pizazz to the presentation with leaf-shaped purple potato and yam cutouts.
Serves: 8
Total Time: 1 hr 40 min
Oven Temp: 425
Ingredients:
1/2 cup(s) (1 stick) butter
7 large russet potatoes, peeled
1 3/4 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
2 large purple potatoes, peeled
1 large yam, peeled
1 tablespoon(s) canola oil
--------------------------------------------------------------------------------
Directions
1.Heat oven to 425 degrees F. Heat the butter in a small saucepan until foamy. Remove from heat, skim off and discard the foam.
2.Slice 6 russet potatoes to about 1/8-inch thickness. Pour 1 tablespoon butter into a 12-inch skillet. Line the skillet with a layer of potato slices slightly overlapping one another. Sprinkle with 1/2 teaspoon salt and brush with butter. Repeat, adding layers until the sliced potatoes and all but 1/4 teaspoon salt are used. Flatten by pressing down with a spatula and sprinkle with black pepper. Bake for 50 minutes and press down again with spatula.
3.Slice remaining russet, purple potatoes, and yam to about 1/8-inch thickness lengthwise and use mini-leaf-shaped cutters to punch out shapes using cookie cutters. Heat 1 tablespoon oil in a small skillet and fry the leaf cutouts over medium-high heat until golden around edges. Toss with remaining salt. Drain on a paper towel-lined plate and set aside.
4.Increase oven temperature to 500 degrees F and continue to bake until golden around edges--about 10 more minutes. Run a rubber spatula around the edges to loosen and invert onto large plate. Arrange the yam and purple potato leaves on top to decorate.
Serve warm.
Nutritional Information(per serving)
Calories 260
Total Fat 12g
Saturated Fat --
Cholesterol 30mg
Sodium 460mg
Total Carbohydrate 37g
Dietary Fiber 4g
Sugars --
Protein 4g
Calcium
From Country Living
This classic French side dish features buttery layers of thin-sliced potatoes that are baked until tender and golden on the top. We add pizazz to the presentation with leaf-shaped purple potato and yam cutouts.
Serves: 8
Total Time: 1 hr 40 min
Oven Temp: 425
Ingredients:
1/2 cup(s) (1 stick) butter
7 large russet potatoes, peeled
1 3/4 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
2 large purple potatoes, peeled
1 large yam, peeled
1 tablespoon(s) canola oil
--------------------------------------------------------------------------------
Directions
1.Heat oven to 425 degrees F. Heat the butter in a small saucepan until foamy. Remove from heat, skim off and discard the foam.
2.Slice 6 russet potatoes to about 1/8-inch thickness. Pour 1 tablespoon butter into a 12-inch skillet. Line the skillet with a layer of potato slices slightly overlapping one another. Sprinkle with 1/2 teaspoon salt and brush with butter. Repeat, adding layers until the sliced potatoes and all but 1/4 teaspoon salt are used. Flatten by pressing down with a spatula and sprinkle with black pepper. Bake for 50 minutes and press down again with spatula.
3.Slice remaining russet, purple potatoes, and yam to about 1/8-inch thickness lengthwise and use mini-leaf-shaped cutters to punch out shapes using cookie cutters. Heat 1 tablespoon oil in a small skillet and fry the leaf cutouts over medium-high heat until golden around edges. Toss with remaining salt. Drain on a paper towel-lined plate and set aside.
4.Increase oven temperature to 500 degrees F and continue to bake until golden around edges--about 10 more minutes. Run a rubber spatula around the edges to loosen and invert onto large plate. Arrange the yam and purple potato leaves on top to decorate.
Serve warm.
Nutritional Information(per serving)
Calories 260
Total Fat 12g
Saturated Fat --
Cholesterol 30mg
Sodium 460mg
Total Carbohydrate 37g
Dietary Fiber 4g
Sugars --
Protein 4g
Calcium
Thursday, September 16, 2010
15 Immune Boosting Foods
15 Immune Boosting Foods
Almonds
A handful of almonds may shore up your immune system from the effects of stress. A recommended 1/4 cup serving carries nearly 50% of the daily recommended amount of vitamin E, which helps boost the immune system. And they have riboflavin and niacin, B vitamins that may help you bounce back from the effects of stress.
Elderberry
An old folk remedy, extract from these dark berries appears to block flu viruses in test tube studies. And a few small studies done in people show it may help you recover more quickly from flu. But scientists caution that further study is needed. The fruit itself is rich in antioxidants and may also have the ability to fight inflammation.
Button Mushrooms
Don't dismiss the lowly mushroom as nutrient poor: It has the mineral selenium and antioxidants. Low levels of selenium have been linked to increased risk of developing more severe flu. And the B vitamins riboflavin and niacin, found in these mushrooms, play a role in a healthy immune system. Animal studies have also shown mushrooms to have antiviral, antibacterial, and anti-tumor effects.
Acai Berry
Hawked as a "super food" along with produce like blueberries, the little acai berry's dark color signals that it is high in antioxidants called anthocyanins. While the acai is not scientifically linked to specific disease- or illness-fighting ability, antioxidants may help your body fight aging and disease. Acai berries can be found most often in juice or smoothie form, or dried and mixed with granola.
Oysters
Aphrodisiac? Immune boosters? Maybe both, thanks to the mineral zinc that's found in oysters. Low zinc levels have been associated with male infertility. And zinc appears to have some antiviral effect, although researchers can't explain why. However, they do know it is important to several immune system tasks including healing wounds.
Watermelon
Hydrating and refreshing, ripe watermelon also has plenty of a powerful antioxidant, glutathione. Known to help strengthen the immune system so it can fight infection, glutathione is found in the red pulpy flesh near the rind.
Cabbage
This is another source of immune-strengthening glutathione. And cabbage is easy and inexpensive to find during the winter months when it's in season. Try adding cabbages of any variety (white, red, Chinese) to soups and stews to sneak in extra antioxidants and boost your meal's nutritional value.
Grapefruit
Grapefruits have a good amount of vitamin C. But science has yet to prove that you can easily get enough vitamin C through foods alone, without supplementation, to help treat cold and flu. However, grapefruit is packed with flavonoids -- natural chemical compounds that have been found to increase immune system activation. Dislike grapefruits? Try oranges or tangerines.
Wheat Germ
Wheat germ is the part of a wheat seed that feeds a baby wheat plant, so it is full of nutrients. It has zinc, antioxidants, and B vitamins among other vital vitamins and minerals. Wheat germ also offers a good mix of fiber, protein, and some good fat. Substitute wheat germ for part of the regular flour called for in baked goods and other recipes.
Low-Fat Yogurt
A daily cup may reduce your chances of getting a cold. Look for labels listing "live and active cultures." Some researchers believe they may stimulate your immune system to fight disease. Also look for vitamin D. Recent studies have found a link between low vitamin D levels and an increased risk of cold and flu.
Garlic
Garlic offers several antioxidants that battle immune system invaders. Among garlic's targets are H. pylori, the bacteria associated with some ulcers and stomach cancer. Cooking tip: Peel, chop and let sit 15 to 20 minutes before cooking to activate immune-boosting enzymes.
Spinach
Known as a "super food," spinach is nutrient-rich. It has folate, which helps your body produce new cells and repair DNA. And it boasts fiber, antioxidants, such as vitamin C, and more. Eat spinach raw or lightly cooked to get the most benefit.
Sweet Potato
Like carrots, sweet potatoes have the antioxidant beta-carotene, which mops up damaging free radicals. Sweet potatoes also boast vitamin A, which is linked to slowing the aging process and may reduce the risk of some cancers.
Broccoli
Easy to find at the grocery store and incorporate into meals, broccoli is an immune-boosting basic. One study reported a chemical in broccoli helped stimulate the immune systems of mice. Plus, it's full of nutrients that protect your body from damage. It has vitamins A, vitamin C, and glutathione. Add some low-fat cheese to round out a side dish with immune-enhancing B vitamins and vitamin D.
Almonds
A handful of almonds may shore up your immune system from the effects of stress. A recommended 1/4 cup serving carries nearly 50% of the daily recommended amount of vitamin E, which helps boost the immune system. And they have riboflavin and niacin, B vitamins that may help you bounce back from the effects of stress.
Elderberry
An old folk remedy, extract from these dark berries appears to block flu viruses in test tube studies. And a few small studies done in people show it may help you recover more quickly from flu. But scientists caution that further study is needed. The fruit itself is rich in antioxidants and may also have the ability to fight inflammation.
Button Mushrooms
Don't dismiss the lowly mushroom as nutrient poor: It has the mineral selenium and antioxidants. Low levels of selenium have been linked to increased risk of developing more severe flu. And the B vitamins riboflavin and niacin, found in these mushrooms, play a role in a healthy immune system. Animal studies have also shown mushrooms to have antiviral, antibacterial, and anti-tumor effects.
Acai Berry
Hawked as a "super food" along with produce like blueberries, the little acai berry's dark color signals that it is high in antioxidants called anthocyanins. While the acai is not scientifically linked to specific disease- or illness-fighting ability, antioxidants may help your body fight aging and disease. Acai berries can be found most often in juice or smoothie form, or dried and mixed with granola.
Oysters
Aphrodisiac? Immune boosters? Maybe both, thanks to the mineral zinc that's found in oysters. Low zinc levels have been associated with male infertility. And zinc appears to have some antiviral effect, although researchers can't explain why. However, they do know it is important to several immune system tasks including healing wounds.
Watermelon
Hydrating and refreshing, ripe watermelon also has plenty of a powerful antioxidant, glutathione. Known to help strengthen the immune system so it can fight infection, glutathione is found in the red pulpy flesh near the rind.
Cabbage
This is another source of immune-strengthening glutathione. And cabbage is easy and inexpensive to find during the winter months when it's in season. Try adding cabbages of any variety (white, red, Chinese) to soups and stews to sneak in extra antioxidants and boost your meal's nutritional value.
Grapefruit
Grapefruits have a good amount of vitamin C. But science has yet to prove that you can easily get enough vitamin C through foods alone, without supplementation, to help treat cold and flu. However, grapefruit is packed with flavonoids -- natural chemical compounds that have been found to increase immune system activation. Dislike grapefruits? Try oranges or tangerines.
Wheat Germ
Wheat germ is the part of a wheat seed that feeds a baby wheat plant, so it is full of nutrients. It has zinc, antioxidants, and B vitamins among other vital vitamins and minerals. Wheat germ also offers a good mix of fiber, protein, and some good fat. Substitute wheat germ for part of the regular flour called for in baked goods and other recipes.
Low-Fat Yogurt
A daily cup may reduce your chances of getting a cold. Look for labels listing "live and active cultures." Some researchers believe they may stimulate your immune system to fight disease. Also look for vitamin D. Recent studies have found a link between low vitamin D levels and an increased risk of cold and flu.
Garlic
Garlic offers several antioxidants that battle immune system invaders. Among garlic's targets are H. pylori, the bacteria associated with some ulcers and stomach cancer. Cooking tip: Peel, chop and let sit 15 to 20 minutes before cooking to activate immune-boosting enzymes.
Spinach
Known as a "super food," spinach is nutrient-rich. It has folate, which helps your body produce new cells and repair DNA. And it boasts fiber, antioxidants, such as vitamin C, and more. Eat spinach raw or lightly cooked to get the most benefit.
Sweet Potato
Like carrots, sweet potatoes have the antioxidant beta-carotene, which mops up damaging free radicals. Sweet potatoes also boast vitamin A, which is linked to slowing the aging process and may reduce the risk of some cancers.
Broccoli
Easy to find at the grocery store and incorporate into meals, broccoli is an immune-boosting basic. One study reported a chemical in broccoli helped stimulate the immune systems of mice. Plus, it's full of nutrients that protect your body from damage. It has vitamins A, vitamin C, and glutathione. Add some low-fat cheese to round out a side dish with immune-enhancing B vitamins and vitamin D.
Friday, August 6, 2010
Oven Fries for Two
**I love french fries*** I will have to try this......
Oven Fries for Two
People with Crohn’s disease often have trouble digesting and absorbing fat, which can contribute to diarrhea. Fried foods top the list of fatty foods you should avoid, but french-fry lovers, don’t despair. This oven-baked version is sure to become a favorite.
Ingredients:
1 large potato, yukon-gold, peeled and cut into wedges
2 teaspoons oil, olive, extra virgin
1/4 teaspoon salt
1/4 teaspoon thyme, dried, optional
Preparation:
Preheat oven to 450°F. Toss potato wedges with oil, salt, and thyme (if using). Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.
Yield: 2 servings; Total Time: 30 mins
Nutritional Info (Per serving): Calories: 103, Saturated Fat: 1g, Sodium: 291mg, Dietary Fiber: 1g, Total Fat: 5g, Carbs: 13g, Cholesterol: 0mg, Protein: 2g
Oven Fries for Two
People with Crohn’s disease often have trouble digesting and absorbing fat, which can contribute to diarrhea. Fried foods top the list of fatty foods you should avoid, but french-fry lovers, don’t despair. This oven-baked version is sure to become a favorite.
Ingredients:
1 large potato, yukon-gold, peeled and cut into wedges
2 teaspoons oil, olive, extra virgin
1/4 teaspoon salt
1/4 teaspoon thyme, dried, optional
Preparation:
Preheat oven to 450°F. Toss potato wedges with oil, salt, and thyme (if using). Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.
Yield: 2 servings; Total Time: 30 mins
Nutritional Info (Per serving): Calories: 103, Saturated Fat: 1g, Sodium: 291mg, Dietary Fiber: 1g, Total Fat: 5g, Carbs: 13g, Cholesterol: 0mg, Protein: 2g
Tuesday, June 29, 2010
How to Make Hash Browns
I tried to make hasbrowns last night..... it didnt go well will have to try this next time:
How to Make Hash Browns
Contributor By an eHow Contributing Writer
Homemade hash browns actually don't take long to prepare. And they're always a hit at breakfast, brunch or even dinner. Follow this recipe when you want to make some homemade hash browns from scratch.
Difficulty: Easy
Instructions
Things You'll Need:
1/4 c. finely chopped onions
1/4 tsp. salt
3 medium potatoes (1 lb.) such as russet or yellow
3 tbsp. butter
skillets
1/8 tsp. black pepper
Skillets
Skillets
1/4 tsp. salt
1/4 c. finely chopped onions
3 tbsp. butter
1/8 tsp. black pepper
3 medium potatoes (1 lb.) such as russet or yellow
Recipe for Four People
Step 1
Peel potatoes and coarsely shred them. You should have about 3 cups.
Step 2
Rinse the shredded potatoes and pat dry well with paper towels - or dry in a salad-spinner.
Step 3
Combine the potatoes, onion, salt and pepper.
Step 4
Melt butter in a large skillet over medium heat.
Step 5
Using a spatula, pat potato mixture into skillet, reduce heat to medium-low, and cook about 10 minutes or until bottom is crisp.
Step 6
Cut into 4 wedges and turn. Cook another 8 to 10 minutes or until golden and the potatoes are cooked. Serve.
How to Make Hash Browns
Contributor By an eHow Contributing Writer
Homemade hash browns actually don't take long to prepare. And they're always a hit at breakfast, brunch or even dinner. Follow this recipe when you want to make some homemade hash browns from scratch.
Difficulty: Easy
Instructions
Things You'll Need:
1/4 c. finely chopped onions
1/4 tsp. salt
3 medium potatoes (1 lb.) such as russet or yellow
3 tbsp. butter
skillets
1/8 tsp. black pepper
Skillets
Skillets
1/4 tsp. salt
1/4 c. finely chopped onions
3 tbsp. butter
1/8 tsp. black pepper
3 medium potatoes (1 lb.) such as russet or yellow
Recipe for Four People
Step 1
Peel potatoes and coarsely shred them. You should have about 3 cups.
Step 2
Rinse the shredded potatoes and pat dry well with paper towels - or dry in a salad-spinner.
Step 3
Combine the potatoes, onion, salt and pepper.
Step 4
Melt butter in a large skillet over medium heat.
Step 5
Using a spatula, pat potato mixture into skillet, reduce heat to medium-low, and cook about 10 minutes or until bottom is crisp.
Step 6
Cut into 4 wedges and turn. Cook another 8 to 10 minutes or until golden and the potatoes are cooked. Serve.
Subscribe to:
Posts (Atom)