Salad Presto

Ingredients
1 - 5 oz bag mixed greens (5 cups lightly packed)
2 tablespoons olive oil
1 tablespoon red wine vinegar
Pinch dried basil
Salt and freshly ground black pepper


Directions
Put the greens in a medium salad bowl. In a separate bowl, whisk together the oil and vinegar. Drizzle the dressing over the greens and sprinkle dried basil on top. Season with salt and pepper. Serve.


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Salad

Whole-and-Hearty Asparagus Pizza

Ingredients
1/2 lb fresh asparagus
Kosher salt to taste
Freshly ground pepper to taste
2 tbsp extra virgin olive oil
1/2 large sweet onion
4 tbsp butter, divided
1/2 lb mushrooms
Whole wheat or white pizza dough
Olive oil
5 slices bacon, cooked and cut into small pieces (optional)
6 oz shredded mozzarella cheese
3 tbsp grated or shaved Parmigiano-Reggiano cheese

Method
Preheat oven to 400 degrees. 


Spread fresh asparagus on baking sheet with sides. 


Sprinkle with salt and freshly ground pepper. 


Drizzle lightly with olive oil. 


Mix well, using hands. Spread out in single layer. 


Bake 10 minutes. 


While asparagus is roasting, slice sweet onion thinly and saute in 1 tbsp of butter until caramelized, about 10 minutes, then set aside. 


Slice mushrooms; saute in 1 tbsp of the butter until they give up their liquid and are browned, about 10 minutes; set aside. 


Prepare the pizza dough by rolling out on a floured surface, transfer to pizza baking sheet brushed lightly with a little olive oil, and brush dough lightly with more olive oil. 


Cut cooled asparagus into 1-2 inch pieces.


Layer ingredients onto dough in this order: caramelized onions, bacon pieces, mushrooms, asparagus (in a pinwheel arrangement, if desired), mozzarella and Parmigiano Reggiano. 


Bake for 15-20 minutes, or until dough is crusty and browned on edges, and cheese has melted. Allow to cool 5-10 minutes before serving.


SOURCE

Pizza

Chinese Chicken Salad

Ingredients
4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted


Directions
Preheat oven to 350 degrees F.


Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.


In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.


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Salad

Seafood Platter

Ingredients:
Crushed ice
16 raw oysters on the half shell
16 raw littleneck clams on the half shell
3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
16 cooked jumbo shrimp, peeled and deveined, with tails on
2 cooked blue claw crabs
Lemons, halved
Mustard Sauce, recipe follows
Mignonette Sauce, recipe follows


Directions
Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.


Mustard Sauce:
1 1/4 cups good mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/4 teaspoon kosher salt


Combine all the ingredients and serve with the seafood.


Yield: 1 1/2 cups


Mignonette Sauce:
2 shallots, minced
3/4 cup good Champagne vinegar or white wine vinegar
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives


Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.


Yield: 1/2 cup


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Eastern Oyster

Twice Baked Potatoes

Ingredients

• 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
• 2 to 4 tablespoons unsalted butter
• 1/3 cup sour cream
• 1 scallion, finely chopped
• Freshly grated nutmeg, optional
• 1/2 cup shredded sharp cheddar
• Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Copyright 2001 Television Food Network, G.P. All rights reserved


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Twice Baked Potatoes

Salmon Salad with Red Chile-Caesar Dressing

Ingredients
1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1 1/2 teaspoons anchovy paste
1 teaspoon red chili paste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons


Directions
In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper.


Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour over dressing and serve.


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Salmon

Spinach and Strawberry Salad

Ingredients
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds


Directions
1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.


Nutritional Information  
Amount Per Serving  
Calories: 235 | Total Fat: 15.9g | Cholesterol: 0mg


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Salad

Cornbread Panzanella Salad

Ingredients
8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Directions
Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.


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Special Cornbread

Shrimp and Tofu Pad Thai

Ingredients:
8 ounces Rice noodles, dried
1/2 cup Sugar
5/16 cup Ketchup
1/4 cup Water
1 1/2 tablespoons Soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons Vegetable oil
1 1/2 cups Tofu, firm, drained and diced into 1/2 inch cubes
1 1/2 cups Shrimp, small, cooked
2 teaspoons Garlic, fresh, chopped
1 Egg, beaten
3 cups Bean sprouts, fresh
1/2 cup Edamame, cooked and drained
1/2 cup Green onions, chopped, divided
1/2 cup Peanuts, chopped, divided


Prep time: 30 minutes


Cook time: 10 minutes


Instructions:
1. Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)
2. Mix sugar, ketchup, water, soy sauce, worchestershire sauce and cayenne pepper in small bowl; set aside.
3. Heat oil in wok or large frying pan over high heat. Add tofu, shrimp and garlic, stirring constantly, for 3 minutes. 
4. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.
5. Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 cup green onions and 1/4 cup peanuts, stirring until mixed with egg and noodles.
6. Mound mixture on large serving plate. Sprinkle remaining green onions and peanuts over top. Serve immediately.


Nutrition Per Serving: Calories 430 (31% Calories from Fat), 20g Protein, 57g Carbohydrate, 4g Fiber, 15g Fat, 2.5g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 670mg Sodium.

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Soy

Healthy Homemade Turkey Soup Recipe

Ingredients:

6 lb. turkey breast with bones (with at least 2 cups meat)
2 medium onions
3 stalks celery
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon salt
to taste black pepper
1/2 lb. Italian pastina or pasta

Directions:

1. Place turkey breast in large 6-quart pot. Cover with water until at least 3/4 full.

2. Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot.

3. Simmer covered for about 2 1/2 hours.

4. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.

5. After cooling, skim off fat.

6. While soup cools, remove remaining meat from turkey carcass. Cut into pieces.

7. Add turkey meat to skimmed soup, along with herbs and spices.

8. Bring to boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

Yield: 16 servings (about 4 quarts of soup)
Serving size: 1 cup

Each serving provides:

Calories: 201
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 101 mg
Sodium: 141 mg
Total fiber: 1 g
Protein: 33 g
Carbohydrates: 11 g
Potassium: 344 mg

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Turkey

Vegetarian Steamed Dumplings

Ingredients

• 1/2 pound firm tofu
• 1/2 cup coarsely grated carrots
• 1/2 cup shredded Napa cabbage
• 2 tablespoons finely chopped red pepper
• 2 tablespoons finely chopped scallions
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 egg, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Bowl of water, plus additional water for steamer
• 35 to 40 small wonton wrappers
• Non-stick vegetable spray, for the steamer

Directions

Preheat the oven to 200 degrees F.

Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

SOURCE

Tofu

Chicken Fajitas

Notes

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.

Ingredients

• 1 cup packed cilantro leaves, plus extra for serving
• 1/4 cup lime juice, about 2 limes
• 1/4 cup low-sodium chicken broth
• 3 scallions, cut into 1-inch pieces
• 2 cloves garlic
• 1 jalapeno, seeded if desired
• 1 tablespoon honey
• Kosher salt
• 1 1/2-pounds boneless skinless chicken breasts
• 1 red onion, sliced into 1/2-inch thick rounds
• 2 orange and/or yellow bell peppers, quartered, seeds removed
• 1 ripe avocado, halved, seeded and peeled
• 1 1/2 teaspoons olive oil
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/4 cup fat-free Greek Yogurt
• 12 corn tortillas

1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving: (2 fajitas)

Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ; Protein 31g; Carb 37g; Fiber 5g; Cholesterol 66mg; Sodium 157mg

SOURCE


Chicken Fajitas