Archive | healthy RSS feed for this section

Cabbage and Beans

19 Feb

unnamed

This is another childhood meal.

My Mom used to make a huge pot.

One big head of cabbage, sliced very thin

2 cans of white beans with the liquid

6 big cloves of chopped garlic

4 tablespoons olive oil

1/2 teaspoon crushed red pepper

2 big bouillon cubes, chicken or vegetable

3 cups water

Heat the oil and add the garlic

Cook till it is soft

Add the beans with the liquid

Add the cabbage, bouillon, red pepper and water

Bring to a boil and then simmer till the cabbage is soft

Serve with the crusty bread

My Mom, ever so often, would serve this with Italian sausage. That was a real treat.

Good vegetable meal or not , it is very good and worth the fifteen minutes to make.

 

Advertisements

Cornstarch Noodle Stir Fry

16 Feb

unnamed

The hardest thing is rehydrating the noodles.

I am experimenting with different noodles and these are the cornstarch ones called Papabok.

They are like a cellophane noodle with a little more of a bite.

I am really stuck on rice noodles and these are different but still good

Place two squares of the noodles in tap water for ten minutes.

Use the same water and boil for 15 minutes till the noodles start to soften and cook.

Break up the noodles to separate them.

Keep in the water for another fifteen minutes off the heat.

Set aside

3 tablespoon oil

One chopped large onion

4 cloves chopped garlic

2 sliced carrots

1/2 sliced red pepper

2 cups sugar snap peas

1/2 cup dried chopped mushrooms, rehydrated

One to two cups of broccoli cut into spoon size pieces

One pound of small shrimp

One packet Kikkoman chow mein mix

One package oriental seasoning mix

4 cups salted chicken stock

Rehydrate the noodles and set aside.

Put oil in the pan with the garlic and shrimp.

Cook till the shrimp are pink.

Take them out of the pan.

Add the rest of the vegetables and stir fry for three to four minutes

Add the chow mein sauce and chicken stock

Bring to a boil

Add the drained noodles and shrimp.

Season with dry oriental seasoning mix that you get in udon packages.

Serve in big bowls

These noodles are a challenge to eat.

They slide off a spoon and fork and chopsticks are impossible.

So… Good luck and make sure you have a ton of napkins.

This is not a good first date meal but it does challenge your hand, eye and mouth coordination.

 

 

Cabbage Core Slices

12 Feb

unnamed

How many cabbage cores have you thrown out?

I couldn’t even tell you how many I have thrown out.

Not any more.

Slice the cabbage core as thin as you can.

Melt the butter in a nonstick pan.

Add the cabbage core slices so they don’t touch

Fry on medium high heat till the bottoms are brown.

Flip them and brown the other side.

Salt liberally

Put them on your kitchen counter and nibble on them till they are gone.

It won’t take long.

 

Hoisin Chicken and Shrimp

9 Feb

unnamed

Hoisin sauce is the taste you have in most Chinese food.

I like it in moderation. Too much is terrible so don’t add extra.

This is a fast stir fry to serve over rice.

6 tablespoons oil

1 1/2 pounds bite size boneless chicken

! pound raw small ,peeled and deveined shrimp

6 tablespoons cornstarch

1/2 cup chicken broth

3 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons honey

1 teaspoon sesame oil

8 tablespoons Franks Spicy Sweet Chili Sauce

5 diced scallions

8 cloves chopped garlic

1 tablespoon grated ginger

2 cups broccoli florets

2 cups chopped bok choy

One diced red pepper

2 cups sugar snap peas

2 thin sliced carrots

1/2  to 1 cup peanuts or cashews

Mix 2 tablespoons cornstarch with 1 tablespoon soy sauce

Add the cut up chicken

Heat the wok with two tablespoon oil and stir fry the chicken till done

Set aside

Place the shrimp in the 2 tablespoons cornstarch and  one tablespoon soy sauce

Heat two tablespoon oil

Add the shrimp and stir fry till cooked

Set aside

Place the last 2 tablespoons of oil in the pan and start stir frying first the garlic and carrots then the broccoli, ginger, red pepper  sugar snaps and  white part of the scallions.

Cook till everything changes color and still crunchy.

Set aside

Mix the chicken broth, hoisin sauce, soy sauce, honey, Franks and sesame oil together then add the remaining 2 tablespoons cornstarch

Bring the sauce to a boil and it will start to thicken up.

Do not let it start to reduce.

Take it off the heat and add the chicken and shrimp

Mix well

Put back on the heat

Add the vegetables and toss to coat everything

Heat till everything is warm

If it starts to thicken too much add a little more broth

Top with peanuts and scallion greens.  You could add fried dried hot chili peppers to spice it up.

I usually double this sauce recipe because I love sauce.

 

Tuna Salad

2 Feb

unnamed

This is from the Mayo Clinic diet plan but I thought it needed more flavor and it was really good.

2 cans drained solid white tuna

One can of drained white beans

6 tablespoons of chopped Italian parsley. Only use fresh.

1/4 of a large red onion or 4 scallions, diced

The juice and zest of a lemon

2 tablespoons olive oil

1/2 diced fresh red pepper

2 heaping tablespoons capers with the brine

6 chopped pickled jalopenos slices

2 chopped sweet pickles

3 to 4 cups baby arugula

10 to 15 grape tomatoes

grapes on the side

Flake the tuna apart so you don’t have any big chunks

Add everything else and mix well

Serve on the arugula with the tomatoes and grapes as garnish

If I wasn’t on a diet I would put this on a toasted Italian or ciabatta roll that I smeared with butter. The roll would be crunchy and the butter would melt and anything tastes great on this.

Great beach lunch

Quinoa Salad

29 Jan

unnamed

I am the worst person take out to lunch.

If I order something and really like it I disect it until I can figure out how to make it myself.

This is what happened yesterday.

So today I tried to make this salad.

Not bad for the first try and I saved myself $14.00.

1/2 large diced onion

2 tablespoons butter or oil

3/4 cup dry quinoa

2 cups chicken stock

1/2 teaspoon salt

2 cups roasted seasoned butternut squash

3 ounces dried cranberries

4 ounces crumbled goat cheese

3 cups baby arugulla

One cup walnuts

Heat the butter and add the onions.

Cook till the onions are soft.

Add the chicken broth and salt.

Bring to a boil

Add the quinoa, stir and cover the pot

Simmer until the quinoa is cooked and all the broth is absorbed.

This only takes about ten minutes

Add the cranberries.

Keep the cover on and take off the heat to cool

The quinoa has to be cool or the goat cheese will melt and the arugula will wilt.

Add the goat cheese, arugula, roasted butternut squash and walnuts.

Gently toss together

Add more walnuts on top.

The resteraunt dressed this with a maple syrup dressing.

2 ounces canola oil

2 ounces apple cider vinegar

2 ounces maple syrup

Mix everything together and shake well

Only put a couple of teaspoons on your portion because the salad can stand by itself.

Serve with sliced apples , grapes, orange slices or whatever fruit you like.

I had this for supper last night and loved it all over again.

 

 

 

Spicy African Peanut Soup

15 Jan

unnamed

There used to be a great bookstore in Worcester many years ago. They had a great cafe and they made this soup.

It became my quest to find the recipe.

Ta Da ……

I figured out the recipe by combining, mixing, adding and tasting.

3 cups chicken stock

One inch minced peeled ginger

1 teaspoon ground cumin

One peeled, diced and cooked large sweet potato

2 sliced big carrots

One diced red pepper

1/2 teaspoon cayenne pepper

2 tablespoons oil

2 large diced onions

2 cloves chopped garlic

1/2 tablespoon brown sugar

One cup chunky peanut butter

One can Rotelle diced tomatoes

One can rinsed, drained black beans

1/2 cup chunky salsa

Garnish

diced scallions

lots of cilantro

crushed peanuts

diced red peppers

sliced jalapenos

Heat the oil

Add the onions, red pepper, ginger, carrots, cumin, cayenne pepper and garlic

Stir till everything is soft and fragrant

Stir in the chicken stock and sweet potato

Boil for about ten minutes

Stirring often

Add the peanut butter and diced tomatoes

Puree till smooth

Add the salsa, black beans and  brown sugar.

Check your seasoning now for salt and pepper

Garnish with cilantro, peanuts,  jalapenos  and scallions

A little dollop of sour cream is always a bonus

I always double this recipe so I can use the entire jar of peanut butter plus it is so good the leftovers are great.