Recipes (Meals and Dressings)

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Postby Ironboy » Tue Apr 25, 2006 7:32 am

clocker wrote:Pike for one:

- Three fat, fresh, clean fillets of "Northern"

- One big whack of butter, and none of the cheap imitation crap either. :P

- Pepper to taste.

Preheat large cast iron skillet to a point just below the burning temperature of butter. Experience counts.

Preheat a plate in the oven to 150F

Melt butter in the pan and add fillets.

Add pepper to taste (or not) to the sides that are facing up and after turning them, pepper the other side lightly as well.

Cook fillets only just until the flesh at the thickest part turns white. The fillets should cook rapidly if your pan is a good temperature.

Serve on warmed plate and live large.

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Postby Ironboy » Tue Apr 25, 2006 7:38 am

runlikeagirl wrote:A friend gave this to me. It's a weight watchers recipe and she says it's great.

1 Point Chili

Makes 20 servings

300 grams lean ground turkey
1 medium onion, diced
2 28 oz cans diced tomatoes, slightly drained (reserve liquid)
2 medium zucchini, diced
2 medium yellow squash, diced
1 15 oz can black beans, rinsed and drained
2 15 oz cans beef broth
4 celery stalks, diced
2 green peppers, diced
1 package dry chili seasoning

Spray non-stick skillet with non-stick spray. On medium heat, saute turkey and onion until browned.

Transfer mixture to a large soup pot. Add tomatoes, zucchini, squash, broth, celery, peppers and chili seasoning.

Bring to a simmer over medium heat.

Continue to simmer until vegetables are tender - about 30 minutes.

*Use reserved liquid from tomatoes if chili need to be wetter.

**A can of tomoto past and a small can of tomato sauce can be added as well.

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Postby Ironboy » Tue Apr 25, 2006 7:41 am

BaldGuy wrote:I found this one on the 'net a while back, and it was a big hit:

MMMMM----- Recipe via Meal-Master (tm) v8.05

Carrot Ginger Soup
Categories:
Yield: 8 Servings

1/4 c Butter
2 md Onions; chopped
2 tb Grated peeled fresh gingerroot
1 1/2 lb Carrots; peeled and thinly sliced
6 c Chicken stock
-=OR=-
3 cn (11 1/2oz) reduced sodium
Chicken broth PLUS**
3/4 c Water**
1/2 ts Salt
1/2 ts Black pepper

** Use 3 pts chicken stock.

1. In 4 quart saucepan, melt butter over medium heat. Add onions and sauté until translucent, about 5 minutes. Add gingerroot and cook 2 minutes longer.

2. Add carrots and chicken stock to onions; heat to boiling over high heat. Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.

3. In blender, blend carrot mixture, in batches, until smooth. Return soup to saucepan and add salt and pepper. Heat soup over low heat until hot. Ladle into bowls and serve.

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Postby Ironboy » Tue Apr 25, 2006 7:42 am

TracyW wrote:This is an extremely easy recipe. I came across this when I was looking for the brownie one & am making it today as it's been too long since we've had it!

Cranberry Pork Roast (Crock Pot)

3 lb Pork Loin Roast
16 ounce can of whole cranberry sauce
1 tablespoon Brown Sugar
1 teaspoon of yellow mustard

Mix the cranberry sauce, mustard & brown sugar together. Cut the pork roast in 2 & brown it on all sides (about 5 minutes) in a non-stick pan. Place the roast in the crockpot & pour the cranberry mixture over top of it.

Cook one hour on high & 5-6 hours on low setting. Remove the roast & put the "sauce" in a small pot.

Mix 2 tablespoons of cornstarch with 2 tablespoons of water, whisk well & slowly pour into the cranberry mixture, increasing the heat & stirring well until thickened. This sauce is great served over the pork, or rice.

I've also made this with both turkey and chicken breasts, equally as good for those of you who don't like pork...

Tracy

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Tortellini with fresh veggies

Postby Marg » Tue Apr 25, 2006 7:44 am

This recipe is so simple and healthy, guaranteed to please. You can also be creative and vary the ingredients. Enjoy!!


Tortellini with fresh veggies

Prep:
· Boil fresh cheese tortellini for about 3-5 minutes (depending on the freshness ... ). Set aside. (Penne works great too for this recipe.)
· Cut up the following veggies and set them aside (zuchs, mushrooms, red/green pepper, onion, garlic)
· Best if you use pre-cooked Italian sausages (or chicken) cubed up and waiting aside. – I buy the Jane’s cut up ready cooked chicken breast in the frozen section… too easy.

Getting it going:

· Splash of olive oil in a wok
· Turn heat to medium and throw in veggies (minus the tomatoes)
· Brown for a few minutes
· Add meat, stir and brown some more
· Add a dash of soya sauce for browning and some Worcestershire sauce
· Dash of Salt and pepper for taste
· Toss in some sweet basil and a wee bit of thyme.
· Add any where from ¼ - ½ cup of chicken stalk (depending on how much “liquid/sauce” you want and how many servings you are preparing.
· Same for white wine
· Stir for a few more minutes to get all the juices going.
· Toss in tomatoes
· Get out a big pasta bowl.
· Add pasta.
· Toss in the veggie mixture adding a splash more of olive oil (optional) and some parmesan cheese with a nice hint of fresh parsley and voila!
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Postby Ironboy » Tue Apr 25, 2006 8:00 am

North of 62 wrote:Maple Syrup Salad Dressing

This is the best ever salad dressing...it's good with just cut up raw veggies or in your favorite salad.

1/4 vegetable or your favorite oil
3 Tbs maple sirop
1 1/2 Tbs vinaigre
3/4 tsp Dijon mustarde
1/4 tsp dry thym
1/4 tsp salt/pepper ( instead I use "club house greek Seasoning" )
1/8 tsp cayenne pepper

:wink:

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Postby Ironboy » Tue Apr 25, 2006 8:01 am

jgore wrote:Fêves aux Pommes

6 cups cooked white beans (navy or kidney)
2 cups bean cooking liquid and/or water
1 cup diced onion
1/4 cup butter
1/2 cup maple syrup
4 cloves garlic, minced
1 tsp prepared mustard
1/2 tsp salt
3 medium-sized cooking apples (Granny Smith or Spy), sliced

Preheat oven to 300°F.

Sauté onion in the butter until lightly browned.
Add the onion, maple syrup, garlic, mustard, and salt to the precooked beans.
Pour into a 3-quart (3L) casserole dish and garnish with apple slices.
Bake uncovered until the liquid turns thick and creamy, about 4 hours.

These beans are just as good, if not better, reheated the next day … if there are any leftovers.


Cooked Beans

Start with 2 cups of dried beans. Pick through to remove any stones and/or misshapen beans. Rinse with water. Cover with 6 cups of water and soak overnight (see below for an alternative). Simmer beans for the suggested time.

30 minutes: Black-eyed Peas
45 minutes: Green/Brown Lentils
1¼ hours: Black Beans (also called Turtle Beans), Kidney Beans, Pinto Beans, White Beans
2 hours: Adzuki Beans, Chick Peas, Pigeon Peas, Soy Beans

NOTE: Old beans will take considerably longer to cook.

Alternative to soaking beans overnight.
Cover 2 cups of beans with 6 cups of water. Bring to a simmer and remove from heat. Allow to soak for about 1 hour.

Recipe from "The Vegetarian Chef" by David Cohlmeyer.

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Postby Ironboy » Tue Apr 25, 2006 8:02 am

mike runs wrote:
Asparagus Soup with Lemon Creme Fraiche

enough butter (or pam or whatever) to saute shallots
1 cup sliced shallots (about 6 large)
2 pounds asparagus, trimmed, cut into 2-inch lengths, tips kept separated
2 teaspoons ground coriander
2 14-ounce cans vegetable broth

----------------------------

Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus stalks and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Gooify soup in blender or food processor. Season with salt and pepper. Keep warm.

At the same time, blanche asparagus tips. When rest of soup is ready (after gooification) add asparagus tips.

-----------------
1/4 cup light sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel

Stir sour cream, lemon juice, and lemon peel in small bowl.

--------------------
Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

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Postby Ironboy » Tue Apr 25, 2006 8:03 am

BaldGuy wrote:We've had great success with this incredible vegetarian stew. Chopping the sweet potatoes is probably the most time-consuming part of this recipe.

Warning! Contains Yummy Cilantro (but if you're a cilantro-hater you can substitute parsley -- yeesh)!

ROCKIN' MOROCCAN STEW
Makes 6 servings

Moroccan vegetable stew with sweet potatoes, chickpeas, and ginger.
This unique recipe came right out of Africa! Say "yes, please" to chickpeas
and you can eat to the beat!

Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You!
By Janet Podleski
Perigee Books



--------------------------------------------------------------------------------

Ingredients:

2 tsp olive oil
1 cup chopped onions
½ cup each diced celery and chipped green bell pepper
1 clove garlic, minced
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can (14-½ oz) tomatoes, drained and cut up
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
½ tsp salt
¼ tsp black pepper
¼ cup raisins
2 tbsp each light peanut butter and chopped, fresh cilantro

Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

Makes 6 servings

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Postby Ironboy » Tue Apr 25, 2006 8:04 am

Dani wrote:Maple Curry Chicken and Pasta

INGREDIENTS:
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
3 cloves garlic
1 teaspoon sugar
1/4 cup pure maple syrup
1 cup heavy cream
2 1/2 tablespoons hot curry paste

2 or 3 cups uncooked pasta (however much you like, this recipe can handle quite a bit (I usually make almost an entire box of pasta...)

--------------------------------------------------------------------------------

DIRECTIONS:
Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.
Cook pasta according to package

Stir in cooked pasta

*Note* I used lighter cream and extra peppers and I get the same effect with a few less calories

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Postby Ironboy » Thu Apr 27, 2006 10:02 am

Dani wrote:Gingered Lentil Soup with Brown Rice and Sweet Potatoes

2 TBSP olive oil
2 medium carrots, chopped
1 large onion, chopped
2 TBSP finely minced fresh ginger
4 cloved garlic, minced
1 1/2 tsp ground cumin
1/2 tsp fresh ground pepper
1/4 tsp allspice
4 C water
4 C chicken broth
1 C brown lentils
1/2 C brown rice
12 oz sweet potatoes, peeled and cut into 1/2" chunks
3/4 tsp salt
1 cup chopped spinach

Heat the oil in a Dutch oven over medium heat. Add carrots and onion and cook, stirring frequently until tender. Add ginger, garlic, cumin, pepper and allspice and cook one more minute.
Add liquids, lentils and rice and bring to a boil over high heat. Reduce heat, cover and simmer for an hour, until rice and lentils are tender. (you may or may not need to add a bit more liquid depending on your preferences)
Stir in sweet potatoes and salt, cover and simmer for 20 minutes. Stir in spinach and cook for 5 minutes.
(It tastes better the next day)

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Postby Irongirl » Tue Aug 22, 2006 9:42 pm

D-Man wrote:Blueberry Maple Vinaigrette

I saw Micheal Smith (Chef at Home) making this.... I changed the ratios a bit when I was making it, but do it to your taste.

NOTE: When tasting the dressing, make sure you try it WITH a piece of the lettuce green that you are using. Just tasting it by itself won't work.....


1/2 cup Blueberries-- Fresh or Frozen
1/3 cup Rice Wine Vinegar
1/2 cup Pure Maple Syrup
1/2 cup Olive Oil
Salt, pepper, sugar to taste (depending how sweet the syrup and blueberries are)

Blend together until smooth. If it's too acidic, add more sugar.
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Postby Ironboy » Thu Nov 02, 2006 9:50 am

Size5 wrote:Spinach salad

Dressing:

1/2 C honey
1/2 C fresh squeezed lime juice (depending on the limes, usually 4 will do it)
2 Tbsp dijon mustard
4 slices of bacon (cooked well and crumbled) or for the less adventurous ones use those pre done bacon bits - I often add extra so most of the package :oops:

Warm dressing in micorwave and pour over the following:

1 bag spinach
1/2 c cranberries (dried ones)
red onion (chopped)
salted roasted pumpkin seeds

Yummy!

S5

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Postby Ironboy » Thu Nov 02, 2006 9:52 am

Size5 wrote:Hummus

When I've made my own I just kind of wing it to taste with:

1 Can of chick peas rinsed well
A couple of large blobs of Tahini
A couple of cloves of garlic
Some olive oil
Lemon juice
some Cumin

All done in the food processor with the oil being the last thing that I add and drizzle it in while the processor is running.

Gotta love recipes that call for a couple of blobs of something eh?

S5

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Postby Ironboy » Thu Nov 02, 2006 9:53 am

QuickChick wrote:Prosciutto-wrapped chicken breasts

My mom gave me this Canadian Living BBQ best magazine, and it's full of awesome recipes. The yummiest looking one is this one, and it's SO easy. I made it last weekend, and Dave and I will make it for one of the dinners at the cottage this weekend. To serve four:

4 boneless skinless chicken breasts
4 tsp dijon mustard
1 1/2 tsp chopped fresh sage
8 slices prosciutto or ham
Fresh sage leaves

Using a sharp knife and beginning at the thick side, cut 2/3 of the way through each breast to form a pocket.
Brush inside of pockets with half the mustard, sprinkle with chopped sage.
Close pockets, brush remaining mustard on top of breasts. Wrap two slices of prosciutto around each breast and tuck the ends under.
Place chicken on greased grill over medium high heat; close lid and grill, turning once, until no longer pink inside. About 12 minutes (note: I left it on about 15 minutes because I'm paranoid). Garnish with sage leaves.

Nutrition per serving:
about 175 calories
33g protein
3g total fat (1g saturated)
1g carb
0g fibre
86mg cholesterol
315mg sodium

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Postby Ironboy » Thu Nov 02, 2006 10:08 am

mfreeby wrote:Oven Roasted Chicken Breast

This is a twist I put on another recipe. It's super good, easy, quick, and sure to please!!!

4 Chicken Breast halves (boneless, skinless)
1 box, Stove Top Stuffing
8 slices Turkey Bacon
1/2 cup flour
1 tsp Paprika

Prepare stuffing as per directions on the box. Meanwhile, cut a pocket in each chicken breast. Place flour and paprika in bowl. Cover chicken in flour mixture. Once stuffing is ready, stuff into pockets of chicken breast - as much as you can get in there. Wrap stuffed chicken breast in 2 slices of bacon, secure with toothpicks. Cook at 375 for 50 minutes.

Serve with whatever sides you like. Enjoy!

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Postby Ironboy » Thu Nov 02, 2006 10:10 am

mander wrote:This seems to never fail--sorry I don't know the source!

Dilly Beloved Chicken (cheesy title, I know)
1/4 cup pure maple syrup
3 tbsp grainy mustard
2 tbsp fresh dill (I've used dried and it's fine)
2 tbsp fresh squeezed lemon juice
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp lgrated lemon zest
1 tsp minced garlic
1/4 tsp each, salt and pepper
4 large, boneless, skinless chicken breasts

Whisk together all marinade ingredients in a small bowl.
Arrange chicken pieces in a glass or ceramic baking dish that's just large enough to hold the chicken breasts in a single layer.
Pour marinade over chicken.
Turn pieces to coat both sides with marinade.
Cover with plastic wrap and refrigerate for at least one hour and up to one day (I've actually marinaded for only 20 minutes and it was still GREAT).
Preheat oven to 350 degrees. Remove plastic wrap and place dish in middle rack of oven. Bake uncovered for about 35 minutes, or until chicken is no longer pink in the centre. Spoon sauce from the bottom of the pan and serve immediately.

4 servings.

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Postby Ironboy » Mon Feb 19, 2007 3:32 pm

TracyW wrote:This is courtesy of Seuss... it is now well hidden in the never ending thread, so I thought I would put a copy in here for those interested.

I just made this myself last night - nothing like waking up in the morning to a nice crock pot of warm toasty oats!

Steel Cut Oats in a crock pot

INGREDIENTS:
2 cups milk
1/4 cup brown sugar
1 Tbsp. melted butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup steel cut oats
1 cup peeled, chopped apple
1/2 cup chopped dates, raisins or dried cranberries
1/2 cup chopped walnuts or almonds

PREPARATION:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on LOW setting. Cook overnight or 8-9 hours. Stir well before serving.

~~~~~~

I did not spray my cooker.. it did stick a teeny-tiny bit. I chopped the dates quite finely & they basically melted away during the cooking process. Next time will be dried cranberry and almond...

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Postby Ironboy » Mon Feb 19, 2007 3:41 pm

Agent Provocateur wrote:Warm lentil salad

This recipe is in this months' Real Simple magazine. I'll let you get the magazine for the full recipe, but here's basically what I did tonight, based on the actual recipe:

1) Make some wild rice according to package directions
2) Make some lentils according to package directions
3) Steam some fresh spinach

Put the steamed spinach onto a plate. Top with wild rice and lentils. Sprinkle with salt and pepper, then drizzle some olive oil on top.

Delicious!

There's something about eating wholesome, simple foods that is very comforting sometimes. Today was one of those days.

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Postby Ironboy » Mon Feb 19, 2007 3:42 pm

seuss wrote:I haven't made this yet but it looks darn tasty. Might be just the thing to try out my Christmas electric wok. From about.com

Author Stephen Wong writes: This is a good example of new-style Chinese cooking which incorporates different fresh fruits as flavorings.

Mango Chicken Stirfry

INGREDIENTS:

Chicken and Marinade:
3/4 lb (375 g) boneless, skinless chicken breast, sliced
1 1/2 teaspoons (7 mL) soy sauce
1/4 teaspoon (1 mL) salt
pinch white pepper
1 teaspoon (5 mL) cornstarch
Sauce:
2 teaspoons (10 mL) cider vinegar
1 1/2 teaspoons (7 mL) ketchup
1 1/2 teaspoons (7 mL) sugar
2 tablespoons (25 mL) water
Other:
1 star anise
1 tablespoon (15 mL) canola oil
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1 tablespoon (15 mL) grated ginger
1 teaspoon (5 mL) garlic
1 large shallot, chopped
2 large mangoes, peeled, pitted, thinly sliced (see instructions at bottom of recipe directions)
16 toasted pecan halves
2 sprigs cilantro

PREPARATION:
Combine chicken and marinade ingredients and marinate for 30 minutes. Combine sauce ingredients and set aside.
Break off radial pieces of star anise and discard woody centre.
Gently press with knife to crack lightly.
In non-stick skillet or wok, heat oil and star anise over high heat.
Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.
Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.
Garnish with pecans and cilantro and serve.

Each serving (not including toasted pecan halves) includes: Calories 269, 26 g Carbohydrates, 21 g Protein, 10 g Fat, 1 g Saturated Fat, 50 mg Cholesterol, 4 g Fibre, 330 mg Sodium, 420 mg Potassium. An excellent source of vitamin A, vitamin C, and niacin. A good source of fibre, vitamin E, vitamin B-6 and folacin.

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Postby Ironboy » Mon Feb 19, 2007 3:43 pm

Samantha wrote:From Nigella Lawson

One Pan Sage and Onion Chicken and Sausage

1 large onion
1/2 cup olive oil (not extra virgin)
2 tsp English mustard
1 tablespoon dried sage
freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4 lb) chicken jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

Peel and cut the onion into eighths and put into a ziploc bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag and then cut the halves into eighths and add them. Squish everything around in the bag to mix (the marinade needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight or for up to 2 days.

Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in it's marinade.

Arrange the chicken pieces in a roasting pan skin side up with the marinade, including all the bits and pieces and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the pan into the oven to cook for 1 hour and 15 mins. Turn the sausages over half way through (40 mins) to cook them evenly.



Notes:

This recipes is FANTASTIC. However I would use perhaps 2 lemons as I really like the taste of lemon. I would also use more sage especially since I didn't have the fresh sage leaves (of course!). I also added two cloves of garlic (I can't believe it didn't have garlic in the recipe! :shock: ) I also used dry mustard as I have no idea what English mustard is - you could probably use prepared mustard. But it is really good. Also note that olive oil (and I used EVOO as that's all I had) turns to solid in the fridge so the marinade is no longer liquid after it's been in the fridge for a while. But of course once you start roasting it it melts and soaks into the chicken. The sausage was also really nummy done this way as well. Be prepared to eat a lot as it is very good!

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Postby Ironboy » Mon Feb 19, 2007 3:44 pm

Agent Provocateur wrote:... from this month's Real Simple magazine. I made this tonight and it was super fast, easy and delicious. And healthy, I might add!

Swiss chard with chickpeas and couscous
hands-on time: 20 minutes / total time: 20 minutes / serves: 4

1 10 ounce box couscous
½ cup pine nuts
3 tbsp olive oil
2 cloves garlic, thinly sliced
1 15.5 ounce can chickpeas, rinsed
½ cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed
¾ teaspoon kosher salt
½ teaspoon black pepper

Place couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes. (Or, prepare according to package directions!)

Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate. Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.

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Postby Ironboy » Mon Feb 19, 2007 3:54 pm

TracyW wrote:Tacos Veracruz
(aka fish tacos)

Before you go :hand: :sick: I will tell you that I said the same thing... then I tried them.

This is also a weight watchers recipe 2 points per taco...

6 taco shells or tortillas for soft tacos
1 teaspoon olive oil
1 onion, thinly sliced
2 cloves minced garlic
1 chopped tomato
1 pound cod fillet cut into 1 inch pieces (substitute with:swordfish, bass, tuna or salmon)
1 tablespoon cajun seasoning
1/2 cup of prepared taco sauce
1 cup shredded lettuce
3 scallions sliced very thinly

In a large skillet over medium heat, cook the onion & garlic in the oil. Stir occasionally until well softened (8 minutes). Add the tomato and cook, stirring occasionally until the tomato begins to soften (about 4 minutes). Transfer the tomato/onion/garlic mixture to a bowl & keep it warm.

Wipe the skillet out & spray with non-stick spray over high heat. Add the cod and sprinkle with the Cajun seasoning. cook, turning occasionally until the fish is browned on the outside & just opaque in the center (about 8 minutes). Gently stir in the taco sauce & heat through. Transfer the cod into the onion mixture, toss gently until blended.

Line the taco shell/tortilla with lettuce, add about 1/3 cup of the fish mixture and sprinkle with scallions.

Serve immediately.

eta: s & d are beside each other on the keyboard ya know... and spell check didn't make a fuss... :oops: :oops:

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Postby Ironboy » Mon Feb 19, 2007 3:59 pm

TracyW wrote:** disclamer *** While I haven't tried this recipe yet, I got it from a very reliable source, who wouldn't have passed it along unless it was worth making. I will be whipping up a batch on the weekend & will update with any changes that I make!

Mexican Style Squash Soup

2 tbsp vegetable oil
2 Ontario Onions, chopped
2 cloves Ontario Garlic, minced
4 cups diced (1/2-inch/1 cm) peeled Ontario Winter Squash (e.g. Hubbard, Butternut, Buttercup)
2 tsp ground cumin
1/2 tsp each dried oregano and hot pepper flakes
7 cups chicken or vegetable broth
3 cups frozen corn kernels
Salt and pepper
1/2 cup fresh coriander sprigs (for garnish)
1 tomato, diced (for garnish)
2 jalapeno peppers, diced (for garnish)

Heat oil in pan; cook onions and garlic for 5 minutes, stirring
occasionally. Stir in squash; cook 1 minute, stirring. Stir in cumin,
oregano and hot pepper flakes. Add broth and bring to boil, reduce
heat, cover and simmer for 5 to 10 minutes or until squash is tender
when pierced. Stir in corn; cook for 5 minutes. Season with salt and
pepper to taste.
Soup can be garnished with Coriander sprigs, diced tomatoes and
jalapenos without adding points. It can also be garnished with Monterey
Jack cheese and diced avocados.

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Ironboy
Abby Hoffman
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Postby Ironboy » Mon Feb 19, 2007 4:01 pm

La wrote:Split Pea Soup with Ham

I made this simple but yummy soup last night. It takes a little time, but it's not hard to make. What you'll need:

1 Ham bone, with some meat still attached to it
1 Large Onion, roughly chopped
2 Carrots (roughly chopped)
2 Stalks celery (roughly chopped)
1 Tbsp Whole Black peppercorns
2 Bay leaves

Put all of this in a large pot and cover with cold water. Bring to a boil, then reduce the heat to a simmer. Skim any "scum" off the top while cooking. Simmer for 45-60 minutes (the longer the better).

Strain the stock into a bowl and set aside. Remove all the edible bits of ham off the bone, ensuring they're bite-sized. Throw away the bone (or give it to your dog) and all the vegetables.

Cut up the following fresh vegetables:
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 cloves of garlic, minced

Put 1 Tbsp Olive Oil in the bottom of a clean large soup pot (I use the same one I made the stock in).
Sautee the veggies for 2-3 minutes over med-high until the onion and celery are barely translucent.
Add the cut up ham and sautee for another minute.
Add the stock and stir thoroughly.
Add one package/bag of split green peas (dry).
Bring the soup to a boil and then reduce to a simmer for 40 minutes or until the peas are cooked and soft.
Season to taste. I use celery salt and black pepper.
Since hams vary in saltiness, always add the salt last.

Makes a ton of soup.


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