Tuesday, April 30, 2019

Sweet and Sour Pork Tenderloin

Per bon appetit, “The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices. It's pretty much always delicious, but here we build the sauce in the same pan that we seared the pork, giving it even more richness and flavor.” Serves 4

Ingredients:

2 (2 lb) pork tenderloins
1 teaspoon freshly ground black pepper
3 teaspoons salt, divided
2 medium red onions
1 med head of red leaf lettuce
1 large fennel bulb (with stems and fronds)
3 tablespoons cold unsalted butter
5 tablespoons extra-virgin olive oil, divided
5 tablespoons honey
1 cup + 1 tablespoon red wine vinegar, divided
1 teaspoon crushed red pepper flakes

Directions:


Pat 2 pork tenderloins (about 2 lb. total) dry with paper towels. Season all over with 1 teaspoon black pepper and 2 teaspoon salt. Let sit at room temperature until ready to cook.

Meanwhile, do some prep. Halve 2 medium red onions through the core. Trim off ends, peel, and slice into 1/2"-thick wedges lengthwise. Transfer to a medium bowl and set aside. Wash and dry 1 medium head of red leaf lettuce, then tear into bite-sized pieces. Transfer to a large bowl. Tear off nice looking fronds from 1 fennel bulb and transfer to bowl with lettuce. Trim a few inches from tops of stems, then remove stems from bulb. Cut bulb in half lengthwise and remove core. Thinly slice stems and bulb crosswise and add to bowl with lettuce. Chill until ready to use. 

 Cut 3 Tbsp. cold unsalted butter into small pieces. Chill until ready to use. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high until shimmering. Sear tenderloins until golden brown on each side, about 2 minutes per side, 6–8 minutes total. Using tongs, transfer pork to a plate. Cook onion, 1 Tbsp. extra-virgin oil, and ½ tsp. salt in same pan in a single layer over medium-high heat, tossing occasionally, until well browned and beginning to soften, about 5 minutes. Whisk 5 Tbsp. honey, 1 tsp. red pepper flakes (if you don’t like things spicy, cut the amount of red pepper in half, but we really love how the spiciness balances the sweetness here), 1 cup red wine vinegar, and ¼ cup water in a glass measuring cup and add to pan. (Make sure you get all that honey!) Bring to a simmer.  

Return pork to pan and cook, turning every 5 minutes and reducing heat as needed to keep sauce at a low simmer, until an instant-read thermometer inserted into the thickest part of the meat registers 140°, 12–20 minutes. (Start testing for doneness after 10 minutes; pork will cook differently depending on the size of the tenderloin you're working with. It’s important to use a thermometer in this case because it’s very easy to overcook a lean cut like this, and nobody likes dry pork!) Transfer pork to a cutting board to rest. This will lock in all the juices and let the pork continue to cook just a bit. Continue to cook sauce, stirring occasionally, until thick and syrupy, 3–5 minutes. Remove from heat and stir in cold butter with tongs until fully incorporated. Add remaining 2 Tbsp. extra-virgin olive oil, 1 Tbsp. red wine vinegar, and ½ tsp. salt to salad and toss to combine. Slice pork tenderloin on a diagonal. Divide among plates and spoon agrodolce sauce over. Serve salad alongside. Yum Yum!

Saturday, April 27, 2019

Roasted Vegetable and Grains in a Bowl

Surprise! I like grain bowls! I have a few bowl recipes on here. The first one was in New York and it wasn’t one that I liked, I loved it! I’ve been told that grain bowls come with the territory. This one comes from bon appetit. ❤️

To start, we roast some vegetables in an oven set to 425°. Your vegetable mix depends on what’s in the fridge, but you should make sure you have at least one bunch of carrots, about 5 shallots and two of the following vegetables1 head of broccoli1 head of cauliflower5 beets2 sweet potatoes or 2 cups of Brussels sprouts all work.

Trim, peel and slice your carrots and sweet potatoes, quarter your shallots, cut your beets and/or Brussel sprouts in half and cut your broccoli and cauliflower into florets. Basically, you want everything to be about the same size, so it roasts at a similar rate.

Dump the cleaned and chopped vegetables on a sheet pan and toss them with a drizzle of olive oil. Season the whole tray with some kosher salt. 

Take them out when they are tender and crispy, with some solid color across the lot. This will take between 20 and 30 minutes, but pay attention to how they look and feel more than you do the timer. Let the vegetables cool, and slice the carrots into thirds. Roasted vegetables don’t need to be hot to be delicious. We’ll serve these at room temperature.

Once those go in, start your grains. You pick the grains you like; rice, farro or quinoa. Make sure you use at least 3 cups and cook according to package instructions. 

Make the pesto-y sauce: a mix of herbs like parsley, dill, basil, and/or cilantro will work. (1/4 teaspoon each),  1/3 cup roughly chopped nuts (whatever you have on hand that aren’t peanuts), 1/2 cup olive oil, and 1/4 cup white wine vinegar. Mix them together, and season with a few pinches of kosher salt.

Pour the pesto-y sauce over your vegetables and toss them to coat. If you went wild with the amount of veggies, and they look a little dry, feel free to add another glug of olive oil, white wine vinegar, and another pinch of salt to make sure the pesto covers more surface area.

Serve: in a serving bowl take a couple spoonfuls of grains, top with vegetables. Yum Yum!


BHG’s Veggie Turkey Burger

Sometimes I feel like a burger..don’t you? But I want it to be healthy...don’t you? This veggie-turkey burger is not only full of vegetables, but it’s juicy too. Serves 4 Total Time 35 minutes Calories: 260

Ingredients:

1/2 cup carrot, finely shredded
1/4 cup soft whole wheat bread crumbs
1/4 cup green onions, sliced thinly
2 tablespoons milk
1/4 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic salt
Dash cayenne pepper
12 oz lean ground turkey or chicken
Nonstick cooking spray
1/4 cup Dijon mustard
1/2 teaspoon curry powder
4 whole wheat buns, toasted
Lettuce leaves
Shredded or thinly sliced zucchini (optional)
Sliced tomatoes (optional)

Directions:

In a medium bowl combine the first seven ingredients (through cayenne pepper). Add the ground turkey and mix well. Shape the mixture into four 1/2” thick patties. Coat a grill pan with the nonstick cooking spray, heat over medium heat. Cook patties 10-13 minutes or until they are no longer pink (165F), turning once.

Meanwhile, stir together the mustard and curry powder. Fill buns with burgers and add your desired toppings (lettuce, zucchini, tomatoes and mustard mixture). Yum Yum!

Buy a stovetop grill for this recipe:

Tuesday, April 23, 2019

Conchas (Traditional Mexican Sweet Bread)

If you like something sweet with something savory like Crockpot Chili Verde, then you’ll like this traditional Mexican sweet bread known as Conchas. Not a real easy recipe, but a fun one for those that like to bake. Makes 9 loaves.

Ingredients:

Bread:
6 – 7 cups all purpose flour
3/4 cup sugar
2 pkg yeast
1 tsp. salt 1/2 cup milk
1/2 cup water
1/2 cup butter (114gr)
3 eggs
3 egg yolks


Topping:
6 tbsp. vegetable shortening, softened
1/2 cup powdered sugar
2 egg yolks
3/4 cup flour

Coloring options:
2-3 drops yellow food coloring
1 tablespoon powdered cocoa


Directions:

Place 5 cups of the flour  in a large mixing bowl. Stir in the sugar and salt, and set aside. Heat the milk, water, and the butter in a small saucepan over low heat, until the liquid reaches 100°-110°F on a thermometer. Add the yeast and stir until completely dissolved. Pour the milk mixture over the flour and stir until well combined. Add the whole eggs and the yolks, and mix well. The dough will be sticky at first. Add more flour, 1 large spoonful at a time, until the dough is too stiff to stir. Turn the dough out onto a floured surface, and knead with your hands for approximately 10 minutes, until the dough is smooth and elastic, flouring the surface if the dough becomes sticky. Continue to knead until the dough no longer sticks to your hands or to the counter surface. Place the dough in a greased bowl, cover, and allow it to rise in a warm (about 85°F), draft free environment for 1 hour. Punch the dough down and allow to rest for 15 minutes. Divide the dough into 9 equal pieces and form each into a round, domed patty (like a hamburger bun). Place the dough patties on a greased baking sheet. Allow to rise for 1 hour. 

While the bread is rising, prepare the topping. In a small mixing bowl, combine the vegetable shortening, powdered sugar, egg yolks and flour. Press the mixture with the back of a spoon to knead the ingredients together. When the dough is well combined, divide the dough into 3 portions, coloring one portion with the yellow food coloring, another portion with the cocoa powder. Heat the oven to 350°F. Form each colored dough into a balls, for a total of 9 balls. Using a rolling pin or a tortilla press, flatten each of the balls into a thin circle that is just smaller in diameter than the risen bread. Place a flattened circle of topping on each of the completely risen breads. Mark each topping using a concha stamp. Bake the conchas for 25-30 minutes, until they are golden brown around the edges. Yum Yum! 

BHG’s Crockpot Chili Verde

An easy crockpot recipe you can prepare in the morning and have ready by the time you get home from work. Replace the pork shoulder with leftover ham. Serve this Chili Verde with a loaf of Concha (Mexican sweet bread) to soak up all that flavorful broth. Serves 6 Total Time 25 minutes + desired cooking time (See recipe)

Ingredients

1 1/2 lbs boneless pork shoulder roast or leftover ham, cut in large chunks
1 tablespoon olive oil
1 15oz can great northern or navy beans, rinsed and drained
12oz fresh tomatillos, husked and chopped or 2 11oz cans tomatillos, rinsed, drained and coarsely chopped
1/2 cup (1 medium) onion, chopped
1 4oz can diced green chili peppers, undrained
2 cloves garlic, minced
3/4 teaspoon ground cumin
Salt and pepper, to taste
1 14oz can chicken broth
1 cup fresh baby spinach, chopped
2 teaspoons lime juice
Garnish: sour cream (optional) and/or fresh cilantro (optional)


Directions:

Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat. Drain off fat. Transfer to your crockpot, stir in drained beans, tomatillos, onion, undrained chili peppers, garlic, cumin and season with salt and pepper, to taste. Pour chicken broth over mixture.

Cover and cook on low 6-7 hours or high 3 1/2 to 4 hours. Stir in spinach and lime juice. Once spinach wilts serve in individual bowl and top with sour cream and/or cilantro (optional) Yum Yum!

For 8 servings in a larger crockpot:
Increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans Great Northern beans or navy beans, 1 1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, two 14-ounce cans chicken broth, 2 cups chopped fresh spinach leaves, and 1 tablespoon lime juice. (Do not change the amounts of olive oil, green chile peppers, and salt.)

You need a crockpot to make this recipe

Chicken Bacon Chipotle Alfredo

This is definitely a weekday meal using Betty Crocker’s Suddenly Salad chipotle ranch pasta salad mix. I’m just glad to have a recipe with this mix that my daughter loves. Serves 4 Total Time 20 minutes

Ingredients:
 1 box Betty Crocker™ Suddenly Salad™ chipotle ranch pasta salad mix
1 1/2 cups chicken broth
1 1/2 cups half-and-half
2/3 cup shredded Parmesan cheese
2 cups grilled chicken strips (2 skinless boneless chicken breasts)
10 slices of bacon, cooked and crumbled
1 tablespoon fresh parsley, finely chopped

Directions:

Cook and crumbled your bacon. Grill your chicken breasts until the internal temperature reaches 160F, about 6-8 minutes on each side. Let cool, then slice into strips. Set aside.

Place Suddenly Salad™ pasta and spice packet in a large pot with broth, half-and-half, Parmesan cheese and chicken strips. Cook over med/high heat, stirring constantly for 12-15 minutes or until the pasta is tender. Stir in bacon. Garnish with parsley and serve immediately. Yum Yum!


Monday, April 22, 2019

Campfire S’mores with Goldfish Grahams

I’ve seen this Campfire S’mores with Goldfish Grahams on Pinterest and other websites before, but I have to keep it for the kiddos...they’d never forgive me. And it’s so easy just 3 ingredients, 10 minutes to make and optional methods of cooking. Serves 10

Ingredients:

3 cups semi-sweet chocolate chips
2 cups graham crackers*
2 cups mini marshmallows

Directions:

In a cast iron skillet start with a layer of chocolate chips and mini marshmallows. Add another layer of chocolate chips, then a layer of goldfish grahams. Add another layer of chocolate chips**, then a top layer of mini marshmallows. Cook according to the desired method below. Once cooked through serve with forks. Yum Yum!

Over a Campfire:


Place your skillet over the fire for about 3 to 5 minutes, or until things begin to show signs of melting… Not too long or your bottom layer will burn.***


On a Grill:


Place your skillet on the grill for about 3 to 5 minutes, or until things begin to show signs of melting… Not too long or your bottom layer will burn.***


In the Oven:


Place the skillet in the oven at about 450° for about 5-10 minutes, or until things begin to show signs of melting… Again, not too long or your bottom layer will burn.***



Recipe Notes:

*You can use regular graham crackers or smaller graham cracker snacks, like Teddy Grahams.
**You can add as many or as few layers as you want; I say, the more the merrier.
***Don’t worry if the chocolate doesn’t look completely melted when you take it off the fire or out of the oven. Once you remove the skillet from the fire or oven, it will continue to radiate heat and melt the rest of your chocolate. If you want the marshmallows to be more golden brown, just cook the s’mores a bit longer, being careful that they don’t burn.

You’ll need an iron skillet for this recipe:

Sunday, April 21, 2019

Ham and Cheese Pie

Another Keto friendly recipe that is delicious and easy to make.  This quiche is another way to use your leftover ham that your family will love. Serves 8 Total Time: 40 minutes 

Ingredients:

1 cup diced fully cooked ham

3/4 cup shredded Swiss cheese
5 bacon strips, cooked and crumbled
3/4 cup shredded sharp cheddar cheese
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 cup milk
1/4 cup biscuit/baking mix
2 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:


In a greased 10-in. quiche dish or pie plate, layer the ham, Swiss cheese, bacon, cheddar cheese, onion and green pepper. Place the remaining ingredients in blender in the order given; cover and process for 35-40 seconds. Pour over the meat, cheese and vegetables; do not stir. Bake, uncovered at 350° for 30-35 minutes or until set and lightly browned. Let stand for 5 minutes before cutting. Yum Yum!


Do you need a quiche dish?

Saturday, April 20, 2019

Crown Roast with Apricot Glaze and Dressing

Easter is tomorrow and I’m trying to find something different to make instead of ham. I’ve only had a Crown Roast one other time when my sister-in-law made it for Christmas. What makes this one so special is the apricot in the glaze and in the stuffing. A combination of savory and sweet the whole family will love. Serves 12 (and I mean the whole family) Total Time: 3 to 5 hours

Ingredients;

1 (8 lb) pork crown roast with ribs
1/2 teaspoon seasoned salt
1/3 cup apricot preserves

Apricot Dressing:
1/4 cup butter, cubed
1 cup mushrooms, sliced
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 cup dried apricots, chopped
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups soft bread crumbs or day old bread cubed

Directions:

Preheat oven to 350F. Place roast in a shallow roasting pan and sprinkle with seasoned salt; bake, uncovered, for 1 hour. Remove from oven and brush sides of roast with the apricot preserves. Return to oven and bake until internal temperature reaches 145F, 1 1/2 to 2 hours longer. Transfer to a serving platter and let stand 20 minutes before carving.

For the dressing heat the butter in a large skillet on med/high heat. When melted add the mushrooms, onions and celery cook stirring occasionally until tender, about 6-8 minutes. Stir in the apricots and seasonings and add in the bread crumbs or cubed bread; toss to coat. Transfer to a greased 8” square baking dish and bake 15-20 minutes or until lightly browned. Carve roast between ribs and serve with dressing. Yum Yum! 


Citrus Shrimp and Avocado Salad

If you’ve been hankering for some shrimp lately like I have been, this Citrus Shrimp and Avocado Salad might just be what your looking for. A light meal with pan-seared citrus shrimp, creamy avocado and crunchy pecans. Oh..and there’s a secret sauce 🤫 Serves 4

Do you have issues finding the perfectly ripe avocado. I sure do. Here’s a tip.....

If the stem comes off clean with green underneath, it’s ripe
If the stem comes off with brown underneath, it’s over ripe
If the stem doesn’t come off, it’s not ripe yet.

Secret Sauce:
1 tablespoon olive oil
1 cup fresh orange juice (2 oranges)
1/2 cup fresh lemon juice (3 lemons)
5 cloves garlic, minced
1 tablespoon shallot, finely chopped
1 tablespoon fresh parsley, chopped
Pinch red pepper flakes
Pepper, to taste


Directions:

In a small bowl combine all ingredients, taste to adjust seasonings, if needed. Pour into a saucepan and cook on low heat for 5-8 minutes, or until it reduced in half. Set aside to cool. 

Salad Ingredients: 
1 lb medium shrimp, cleaned and deveined 
1 tablespoon lemon flavored olive oil 
1/4 teaspoon lemon pepper 
8 cups baby spinach or spring mix
Secret Sauce, add as desired 
1 avocado, sliced 
1 shallot, minced 
4 oz toasted sliced almonds 
Salt and pepper, to taste 

Directions:

Prepare shrimp then add them to a small bowl and season with salt and pepper. In a skillet on medium heat add the lemon flavored olive oil, once heated sauté the shrimp until they are pink and opaque. Remove and place in the refrigerator to chill. 

In a serving bowl add the greens, avocado, shallot, almonds and the chilled shrimp. Pour in secret sauce and toss gently to coat the shrimp. Salt and pepper, to taste. Yum Yum!

How to toast your almonds:




What you might need for this recipe:


Tasty’s Beef Braciole a Stuffed Italian Beef Roll

If you don’t want to serve the same ole’ meal for the holidays or any special occasion, you might want to try this Beef Braciole. With a review that states “It’s the most delicious thing they ever tasted!”, I mean “wow” ever? Let me know what you think. Serves 8

Some tips for this recipe are...

1) If you can't use twine, tooth picks will work
2) Definitely brown the meat and veggies to develop all the great flavor.
3) Make sure to reduce all the wine before adding the tomatoes.
4) The tomato sauce should go halfway up the Braciole in the oven, need more? Add more 😏
5) I’m going to cut the amount of breadcrumbs in half and add mushrooms, for more flavor.

Ingredients:

Stuffing:
1/4 cup breadcrumbs 
1/4 cup mushrooms, finely chopped 
1 cup shredded pecorino romano cheese 
1/2 cup fresh basil, chopped 
1/3 cup shredded provolone cheese
1/2 cup fresh Italian parsley, chopped
8 cloves garlic, minced, divided
kosher salt and freshly ground black pepper, to taste

Steak:
1/4 cup olive oil
1 lb flank steak 
Salt and pepper, to taste 

Sauce:
2 tablespoons canola oil 
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine
28 oz can crushed tomatoes 
1 tablespoon dried oregano 
1/2 teaspoon red pepper flakes 

To serve:
1 lb orecchiette pasta, cooked
1/4 cup grated pecorino romano cheese 
1/4 cup fresh basil leaves, cut into ribbons 

Directions:

In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.

Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.

Remove the parchment and sprinkle the bread crumb mixture evenly over the steak. Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.

Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside. 

Preheat the oven to 350°F (180°C). Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes. Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.

Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender. Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette. Garnish with grated pecorino Romano and fresh basil. Yum Yum!

Friday, April 19, 2019

Pineapple Pretzel Fluff

Who  likes to eat something salty and sweet? 🙋‍♀️ In grade school I used to bring the Fritos, while my friend, Diana brought the Hohos. We would scoop out the center of the Hohos with the Fritos. So, yeah I’ll love it. 

This Pineapple Pretzel Fluff is just the right combination of sweetness with a salty crunch . Make sure you add the pretzels right before serving to keep it crispy. Serves 12  Total Time: 25 minutes + chilling

Ingredients:

1 cup coarsely crushed pretzels
1/2 cup butter, melted
1 cup sugar, divided
1 package (8 ounces) cream cheese, softened
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (12 ounces) frozen whipped topping, thawed

Directions:

Preheat oven to 400°. Mix pretzels, melted butter and 1/2 cup sugar. Press into a 13x9-in. pan. Bake 7 minutes. Cool completely on a wire rack.

Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; refrigerate, covered, until serving. To serve, break pretzel mixture into small pieces. Stir into pineapple mixture. Yum Yum! 

Kung Pao Chicken

This is an simple version of Kung Pao Chicken. You can also add dried chilies, peas and carrots, celery and/or red bell peppers. Kung Pao Chicken is my go-to-meal when I order take out at my favorite Chinese restaurant. But, it’s just as easy making it at home. Just add your favorite rice. Serves 4

Ingredients:

1 lb boneless skinless chicken breasts, cut into 1” cubes
1 tablespoon corn starch
2 teaspoon sesame or vegetable oil
3 tablespoons green onion, chopped with tops
2 gloves garlic, minced
1/4-1 1/2 teaspoon red pepper flakes, to taste
1/2 teaspoon powdered ginger
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup of dry roasted peanuts
4 cups cooked rice of your choice

Directions:

Combine chicken and cornstarch, toss to coat. Heat oil in wok and add the chicken. Stir fry for 5-7 minutes on medium heat or until the chicken is no longer pink in the center. Remove and set aside. Add in the onions, ginger, garlic and red pepper flakes; stir fry for 15 seconds then remove from heat. In a small bowl combine the vinegar, soy sauce and sugar, mix well then add to the skillet along with the chicken and the peanuts. Stir until chicken is well coated. Serve over rice. Yum Yum! 

You need a wok for this recipe


Thursday, April 18, 2019

Curried Turkey with Tomatoes and Rice

Another recipe you can make on a weekday under 30 minutes! You can either use fresh tomatoes or canned diced tomatoes, whichever you have on hand. I’m providing a video on how to skin and cook your fresh tomatoes. Serve with your favorite rice and top with either plain yogurt or sour cream. A light meal that will “spice” up your day.😉 Yum Yum!

Ingredients:

2 teaspoons olive oil
12 oz lean all-white-meat ground turkey
1 teaspoon curry powder
1/2 canned diced tomatoes, drained or 1 large ripe tomato, skinned and diced
Basmati or jasmine rice, cooked according to package instructions
Garnish: Reduced-fat plain yogurt or sour cream
Garnish: Snipped fresh cilantro

Directions:

Rub oil in a heavy skillet. Heat skillet to medium-high heat. Brown turkey (5 to 7 minutes); stir in curry powder and diced tomatoes. Simmer 3 to 5 minutes more; serve over cooked rice. Top with plain yogurt or sour cream and fresh cilantro. Yum Yum!



If your going to blanch your tomatoes to remove the skin you’ll need a blanching pot.


Meatless Mediterranean Pasta

Meatless Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe that’s easy to make in 20 minutes. Don’t skimp on the olive oil and parsley on this dish, both bring a lot of flavor. Keep the recipe meatless or serve it with chicken or shrimp. Add a side salad and a glass of wine... τελειότητα! Serves 6  Calories: 267 a serving

Ingredients:


1 tablespoon kosher salt + 1 teaspoon divided 
6 ounces whole wheat angel hair pasta
4 cloves garlic
2 cups cherry tomatoes 
1 can (14 oz) quartered artichoke hearts
1 can (6 oz) whole pitted black olives
3 tablespoons good-quality olive oil
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon crushed red pepper flakes
1/4 cup (about 1 lemon)freshly squeezed lemon juice 
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh Italian parsley, chopped 

Directions:

Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain. While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready. 

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes. Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper, as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss and serve. Yum Yum! 

Wednesday, April 17, 2019

BHG’s Egg and Soba Noodle Bowl

This Asian inspired dish is packed full of vegetables and only 206 calories a serving.  Serves 6 Total Time: 40 minutes.

Ingredients:

6 oz dried soba noodles or dried multigrain spaghetti
8 oz baby boi chop, quartered lengthwise
4 cups low-sodium chicken or vegetable broth
2 cups water
1/4 cup white miso paste
2 tablespoons reduced-sodium soy sauce
2 (1 cup) carrots, julienned
4 oz shiitake mushrooms, stemmed and sliced
6 soft or hard-cooked eggs, peeled and halved
Cracked black pepper, to taste

Directions:

In large saucepan cook noodles in lightly salted boiling water according to package directions. Drain; rinse under cold water. Divide among bowls. Top with bok choy. In same saucepan heat broth and 2 cups water over medium-high heat until simmering; whisk in miso and soy sauce. Add carrots and mushrooms; return to simmering. Reduce heat. Cook 1 to 3 minutes or until carrots are crisp-tender. Ladle broth and vegetables over noodles and bok choy. Top with eggs and cracked black pepper. Yum Yum!

Soft-Cooked Eggs
In a 2-quart saucepan bring 5 cups water to a full rolling boil. Carefully add eggs to water with a slotted spoon. Reduce heat to a gentle boil; cook eggs 8 minutes. Remove with slotted spoon to a bowl of ice water for 1 minute. Remove and crack lightly on hard surface. Gently peel away shell.

Hard-Cooked Eggs
Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let eggs strand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the eggs between the palms of your hands or against the countertop. Peel off the eggshells, starting at the large ends.