Sunday, July 26, 2009
1/4 cup bulghur (cracked wheat)
1/4 cup hot water
4 gherkins, diced
1 green onion, chopped
1 tomato, diced
1/3 English cucumber, peeled and diced
1/3 green bell pepper, diced
large bunch of fresh cilantro, chopped
bunch fresh mint, chopped
1/2 ts cumin seeds
juice of 1 lemon
Soak bulghur in the hot water for 1 hour. Meanwhile, chop the vegetable, and put in a medium sized bowl. Add the lemon juice, salt, and pepper to the bulghur as well a 1-2 TB liquid from the gherkin jar to the cracked wheat. Now, mix in all the vegetables, stir gentle, and chill for 1-2 hours.
(makes 2 servings for lunch or 1 serving for dinner, ca. 220 kcal alltogether)
3 oz of swordfish
1 ts ghee (clarified butter)
Heat the ghee in a skillet til smoking point. Salt and pepper the swordfish, and caramelized from both side for 3 min in hot skillet.
Serve swordfish and the tabbouleh (half for a lunch, and the entire serving for dinner). Enjoy!
Another great recipe!
Sunday, July 19, 2009
Perfect for those summer Sundays when friends come over, or to bring to a potluck occasion.
Strawberry Rhubarb mix:
1/2 cup white sugar
3 tablespoons heartsmart bisquik
2 cups sliced fresh strawberries
3 cups diced rhubarb
1 cup heartsmart bisquik
1/4 cup brown splenda
1/2 cup butter (1 stick)
1 cup rolled oats
Preheat oven to 375 degrees F.
In a bowl, mix white sugar, heartsmart bisquik, strawberries, and rhubarb. Place the mixture in a 9x9 inch baking dish. (or 10x8 inch if you like IKEA).
Melt butter. Mix 1 cup of bisquik mix, brown splenda, and oats. Add butter, and mix all until crumbly. Distribute crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, until crisp and lightly browned. Cool and serve with ff coolwhip
Makes about 12 servings a 226kcal.
Saturday, July 18, 2009
A slightly different version of chicken tandoori, but all the flavors and very healthy.
1 organic small chicken breast (on the bone)
2 TL Patak Tandoori marinade
1 container Danone nonfat plain yogurt (or other brand)
1 orange bell pepper, sliced
1/3 white onion, diced
1 ts red pepper flakes
1/4 cup chicken stock
1 Tbsp Tandoori paste
1 Tbsp Danone (or other) non-fat yogurt
Mix tandoori paste and yogurt and fill into a ziplock bag. Add chicken breast, and marinade overnight in the fridge.
Heat BBQ, and grill marinated chicken breast with marinade in a "bowl" made using aluminum foil on the BBQ (it is juicier and more baked than grilled). "Bake" for ca. 25-30 min on high. Take off BBQ, and slice chicken breast into strips, and use half (!) of the breast for the remaining dish.
In a PAM-sprayed pan, saute the bell pepper, and onion with the chili flakes. After 5-7 min, add the chicken stock, the tandoori paste and yogurt. Stir, and add the chicken. Serve!
1 dinner protein + 1 veggie + 1 fat
Sunday, July 12, 2009
So, it is Sunday, time to slow down. I saw these great notebooks made by an art student the other day in a store. This sounded like a fun project to reuse old magazines, and made some personalized gifts or notebooks for recipes. As you can see, I had a few Williams-Sonoma catalogs and Gourmet magazines on hand.
see-through packing tape.
Saturday, July 11, 2009
One of the great things of summer in Maine are: going clamming or getting your own mussels from the coast. Unfortunately, no longer this summer, because the 'red tide' closed most areas again for the next weeks. But the fish monger at the local farmers market still had (pricey) mussels from a certified dealer. So, it was time for mussels in a tomato marinara, garlic, white wine, and fresh rosemary. With it, some fresh french baguette from Chase's in Belfast.
1 can fireroasted tomates (with garlic)
2 garlic cloves, peeled
1/2 red onion, finely diced
1 ts extra-virigin olive oil
morton lite salt, fresh ground pepper (to taste)
Mrs. Dash garlic and herbs
1/4 cup white wine (Chardonnay)
a twig fresh rosemary, chopped
In a large pot, heat the olive oil and saute the onions. Once transluctant, grate the garlic into the pot, and stir. After 1-2 min, add the white wine, and let the liquid evaporate. Add the tomatoes, salt, pepper, Mrs Dash and rosemary. Heat well and sautee for 3 minutes on medium-high heat. Make sure the mussels are well clean and de-bearded. Add mussels to the pot, and close the pot with a lid. Steam the mussels in the tomato marinara for 5-7 min, until all mussels are open (discard those that do not open), and cooked. Serve with pasta or a piece of baguette!
Wednesday, July 8, 2009
A light meal for those warm summer days, with ingredients from the local farmers market. Haddock, young rainbow chard, garlic scapes, cherry tomatoes, and an orange bell pepper with some lemon and some freshly grated parmesan cheese. Delightful!
1/2 haddock fillet
PAM, salt, pepper
1 ts extra-virgin olive oil
small bunch of young rainbow chard, sliced
2 garlic scapes, sliced into small pieces
1 cup of cherry tomatoes, quartered
1/2 orange bell pepper
juice of 1/2 lemon, freshly squeezed
freshly grated parmesan cheese
Grill the haddock with salt and pepper in a hot, PAM-sprayed skillet until cooked (ca. 5 min, both sides). Remove fish, and keep warm on the serving plate. Add the olive oil to the pan, the garlic scapes, rainbow chard, tomatoes and bell pepper. Sautee for 5 min, then add the lemon juice, salt and pepper (not much salt, the parmensan cheese is also to add saltiness!). Sautee for 2 more minutes, and microplan in the parmesan cheese. Stir, and serve with the haddock!