Steamed Fish with Spicy Ginger Sesame Sauce

Ingredients:

• one whole fish cleaned or 200 – 300 grams of white fish fillet such as red snapper
• salt and pepper for seasoning
• 3 tbs soy sauce (or more depending on your taste)
• 1/2 cup water
• 1 tbs sugar (or more depending on your taste)
• 4 drops chili oil or 1 tsp crushed red pepper
• 3 cloves garlic, minced
• 2 tbs thinly sliced ginger
• 2 tsp sesame oil
• 2 stalks spring onions, chopped (set aside some for garnishing)
• 2 tbs chopped coriander, stems and leaves (set aside some for garnishing)

Directions:

1. Steam whole fish in steamer until cooked. Depending on how large the fish is, this can take from 15 – 30 minutes. Place on serving plate and keep warm in a 200 oven.  If using fish fillets, cut fillets in serving portions. Season with salt and pepper.  Line steamer with parchment paper and place fillets. Cover and steam for 10 – 15 minutes until cooked through. Place in serving plates or keep in steamer until ready to serve.
2. In a pot, mix the rest of the ingredients and boil.  Check seasoning and adjust.
3. Pour over fish and sprinkle with chopped coriander and spring onions. Serve with steamed rice

Recipe taken from:
http://www.cafenilson.com/2009/02/steamed-fish-with-ginger-sesame-sauce/

Lemon Meringue Pie

Single Pie Crust

Ingredients:

• 1 cup all purpose flour
• 1/4 tsp salt
• 1 tsp sugar
• 4 tbsp butter, chilled in about 4 pieces
• 2 tbsp shortening, chilled in about 4 pieces
• 3-4 tbsp ice water

Directions:

1. Whisk together flour, salt and sugar in a large bowl.
2. Rub in butter and shortening with your fingertips until mixture is very coarse, but no pieces larger than a large pea remain.
3. Using a fork, stir in ice water until dough almost comes together into a ball.
4. Press dough into a ball with your hands and wrap in plastic.
5. Chill for at least 30-60 minutes before using.
6. To prebake, preheat oven to 375F. Roll dough out to fit a 9-inch pie pan and trim the crust.
7. Prick the bottom with a fork a few times. Line the inside of the crust with aluminum foil, not covering the edges, and fill with pie weights or about 2 cups of dried beans.
8. Bake for 25 minutes, until very lightly browned. Remove foil and weights and bake for an additional 10 to 15 minutes, until medium brown at the edges.
9. Set aside to cool

Lemon Meringue Pie (recipe from Gale Gand)

1 recipe pie crust (see above), prebaked

For the filling:

• 1 cup sugar
• 3 1/2 tbsp cornstarch
• 3 tbsp ap flour
• 1/4 tsp salt
• 1 1/2 cups water
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 tsp lemon oil (optional)
• 3 egg yolks
• 2 tbsp butter, room temperature

For the Meringue:

• 1/2 cup sugar
• 2 tbsp water
• 4 egg whites, room temperature
• 1/2 tsp cream of tartar

Directions:

1. In a medium saucepan, whisk together sugar, cornstarch, flour, salt and water.
2. Bring to a boil and cook, stirring with a whisk, for 3 minutes, until quite thick.
3. In a small bowl, combine egg yolks with lemon juice, oil and zest.
4. Gradually temper eggs with about 1/2 cup of sugar mixture.
5. Return saucepan to the heat and, whisking continuously, stream in lemon mixture.
6. Add in butter and cook over medium-high heat for another 3 minutes.
7. Pour into prepared crust.
8. Allow to cool to room temerature.
9. One filling is cooled, preheat oven to 350F.
10. In a small saucepan, combine sugar and water. Bring to a boil and turn heat to low.
11. In a large bowl, beat egg whites until frothy. Beat in cream of tartar and beat at high speed until egg whites reach soft peaks.
12. Carefully, with the mixer turned down, stream in sugar syrup and beat to medium stiff peaks.
13. Spoon meringue onto pie filling and make sure to completely seal the edges with the crust, leaving no filling exposed.
14. Bake for 8-10 minutes, until meringue is lightly browned.

Makes 1 pie.

Recipe taken from:
http://bakingbites.com/2005/11/cooking-school-lemon-meringue-pie/

Chicken cordon bleu

Prep Time: 15 Min
Cook Time: 45 Min
Ready In: 1 Hr
Servings: 6

Ingredients:

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions:

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

 

Recipe taken from:

http://allrecipes.com/recipe/chicken-cordon-bleu-ii/detail.aspx

Butternut Squash Soup

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Servings: 4

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste

Directions

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.
2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
3. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Recipe taken from:
http://allrecipes.com/Recipe/Butternut-Squash-Soup-II/Detail.aspx

Minty pea & potato soup

Prep 5 mins
Cook 25 mins
Serves: 4

Ingredients:

• 2 tsp vegetable oil
• 1 onion, chopped
• 800g potatoes, peeled and cut into small chunks
• 1l vegetable stock
• 350g frozen peas
• handful mint, chopped

Method:

1. Heat the oil in a large saucepan, then fry the onion for 5 mins until softened.
2. Add the potatoes and stock, then bring to the boil.
3. Cover and simmer for 10-15 mins until tender, adding the peas 2 mins before the end of the cooking time.
4. Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside.
5. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side.

Nutrition per serving:
249 kcalories, protein 11g, carbohydrate 48g, fat 3 g, saturated fat 1g, fibre 0g, sugar 7g, salt 0,36 g

Recipe taken from:
http://www.bbcgoodfood.com/recipes/7717/minty-pea-and-potato-soup

Chicken in Onion and Mustard Sauce

• Prep time: 10 min
• Cook time: 25 min
• Ready in: 35 min

Ingredients:

• 1 tablespoon butter
• 3 skinless, boneless chicken breast halves
• 1 pinch ground black pepper
• 1 small red onion, slice
• 1 tablespoon dried parsley
• 1/2 cup applesauce
• 1/4 cup white wine
• 2 tablespoons mustard
• 1/4 cup half-and-half cream
• 1/2 cup chopped walnuts

Directions:

1. Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
2. Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.

Recipe taken from:

http://allrecipes.com/recipe/chicken-in-onion-and-mustard-sauce/detail.aspx

Vegetable Spring Rolls

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 4 to 6

Ingredients:

• 10 spring roll wrappers
• ½ red pepper, thinly sliced
• 1 carrot, grated
• 6 bamboo shoots, thinly sliced
• some bean sprouts
• ¼ white cabbage, shredded
• some rice noodles, soaked in water
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sugar
• some salt and pepper
• 1 ltr vegetable oil
• 1 egg, beaten

Directions:

1. Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.
2. Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.
3. Place the pan with the oil for frying over a medium-high heat.
4. Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
5. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
6. Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.
7. Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.

Recipe taken from:

http://www.videojug.com/film/how-to-make-crispy-vegetable-spring-rolls

Lemonade recipe

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Ingredients:

1. 1-1/4 cups granulated sugar
2. 6 cups cold water, divided
3. 5-8 lemons

Preparation:

1. Combine sugar and 1 cup of the water in a medium (2- or 3-quart) saucepan.
2. Bring to a boil over medium heat. Stir until all the sugar is dissolved. Remove from heat and cool to room temperature. Refrigerate this mixture (simple syrup) while you make the rest of the lemonade.
3. Juice the lemons over a strainer, until you have 1 cup of fresh lemon juice.
4. Add the lemon juice to the remaining 5 cups of cold water. Stir in the refrigerated simple syrup (sugar and water mixture).
5. Garnish with lemon slices or fresh mint, if desired.

Recipe taken from:
http://kidscooking.about.com/od/beverages/r/lemonade.htm

Alfredo Chicken Pot Puff Pies

Prep time: 20 Min

Total time: 55 Min

Servings: 4

Ingredients:

• 1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
• 1 tablespoon butter or margarine
• 2 tablespoons finely chopped shallots
• 2 cups chopped cooked chicken
• 2 cup frozen peas and carrots
• 1 jar (16 oz) Alfredo pasta sauce
• 1 teaspoon dried thyme leaves
• 1 egg

Directions:

1. Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
2. In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
3. Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.

Recipe taken from:

http://www.bettycrocker.com/recipes/alfredo-chicken-pot-puff-pies/fa584231-e931-4ae9-b50b-d3977722d316#?st=6&term=Alfredo

Chicken and Cashews

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min
Servings: 1

Ingredients:

• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1/3 cup water
• 2 tablespoons soy sauce
• 1 small onion, cut into wedges
• 1 tablespoon vegetable oil
• 1 boneless, skinless chicken breast, cut into 1/2 inch pieces
• 1/2 cup salted cashew halves
• Hot cooked rice

Directions:

1. In a bowl, combine the sugar, cornstarch, water and soy sauce until smooth; set aside.
2. In a skillet, saute onion in oil until crisp-tender.
3. Add chicken and cook until no longer pink. Stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Stir in cashews. Serve over rice.

Recipe taken from:
http://allrecipes.com/recipe/chicken-and-cashews/detail.aspx

Tomatillo Salsa Verde

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Ingredients:

• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 1/4 teaspoon sugar
• 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
• Salt to taste

Method:

1. Remove papery husks from tomatillos and rinse well.
2. Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
3. Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
4. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
5. Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.

Recipe taken from:
http://simplyrecipes.com/recipes/tomatillo_salsa_verde/

Spinach Chicken Enchiladas

Prep Time: 30 Min
Cook Time: 45 Min
Ready In: 1 Hr 15 Min
Serving: 8

Ingredients

• 4 boneless skinless chicken breast halves, cut into thin strips
• 1/4 cup chopped onion
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 3/4 cup milk
• 1 cup sour cream
• 1 teaspoon ground nutmeg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups shredded mozzarella cheese
• 8 (8 inch) flour tortillas
• Minced fresh parsley

Directions

1. Coat a large skillet with nonstick cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; add spinach and mix well.
2. In a bowl, combine soup, milk, sour cream and seasonings; mix well. Stir 3/4 cup into chicken and spinach mixture. Divide evenly among tortillas.
3. Roll up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray.
4. Pour the remaining soup mixture over enchiladas. Cover and bake at 350 degrees F for 30 minutes. Uncover and sprinkle with cheese; return to the oven for 15 minutes or until cheese is melted and bubbly. Garnish with parsley.

Gingered Salmon

Prep. time: 15 min
Cooking time: 15 mins
Serves: 4

Ingredients:

• 4 salmon steaks, approximately 1 inch thick
• 2-inch piece of fresh ginger
• 1 teaspoon brown mustard
• 1 tablespoon honey
• 1 tablespoon soy sauce
• Vegetable oil or lecithin spray (like Pam)

 Directions:

1. Peel fresh ginger with paring knife and finely grate it into a small bowl.
2. Add mustard, honey and soy sauce to grated ginger; stir until thoroughly combined and set aside.
3. Spray nonstick grill pan or heavy skillet with vegetable oil or lecithin spray and preheat on medium-high heat until pan is very hot (fish should sizzle when added).
4. Place salmon steaks on hot grill pan, cook for 2 ½ minutes, turn over and cook for additional 2 ½ minutes.
5. Remove to serving platter and drizzle ginger mixture equally over the steaks.

Tips:

Steaks may be served hot, cold or room temperature.

Leftovers may be shredded and added to salad.

Recipe taken from:

http://www.parentsconnect.com/parents/food/recipe-center/low-carb-recipes/gingered_salmon.html

Edamame Dip

Prep time: 10 minutes
Cook time: 10 minutes
Yield: Makes about 2 cups.
Ingredients

• 12 to 16 ounces shelled edamame, fresh or frozen
• 1/2 cup, packed, roughly chopped fresh cilantro, including stems
• 1/2 cup plain yogurt
• 1 avocado, peeled, pitted, roughly chopped
• 1/2 cup water
• 1/4 cup lime or lemon juice
• 1-2 teaspoons salt
• 5 shakes of Tabasco (less or more to taste)
• 3 drops of dark sesame oil (more to taste)

Method

1. Bring 2 quarts of well salted water (2 Tbsp salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.
2. Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil).

Serve with pita, chips, crostini, or crudités.

If you want to make pita chips, cut pita bread into triangles, and cook in a 350°F oven for 15 minutes or until crispy.

Recipe taken from:
http://simplyrecipes.com/recipes/edamame_dip/

Crustless Vegetable quiche

Prep time: 10 min
Cooking time: 45 min
Serves: 5 - 6

Ingredients:

• 1 med. eggplant, peeled and cubed
• 2 med. zucchini, cubed
• 1 lg. onion, chopped
• 1/2 c. oil, preferably olive
• 4 med. tomatoes, peeled and chopped
• 3 eggs
• 3/4 c. Parmesan cheese
• 1 tbsp. minced parsley
• 1/2 tsp. basil
• 1/2 tsp. oregano
• Salt and pepper to taste
• 1/4 lb. Mozzarella, thinly sliced

Directions:

1. Saute eggplant, zucchini and onion in oil until vegetables are softened, about 10 minutes. Add tomatoes. Cover and simmer 20-25 minutes or until mixture is soft. Transfer to mixing bowl and let cool. Preheat oven to 350 degrees.
2. Beat eggs with 1/4 cup Parmesan cheese, parsley, basil and oregano. Add to vegetables with salt and pepper to taste. Pour half of mixture into greased 9-inch pie pan and top with 1/4 cup Parmesan. Layer with remaining vegetables and Parmesan. Top with Mozzarella and bake 40-45 minutes or until pie is set and cheese is golden brown.

Recipe taken from:
http://www.cooks.com/rec/view/0,1650,159178-240207,00.html

Chicken with Garlic, Basil, and Parsley

Prep Time: 10 Min
Cook Time: 40 Min
Ready In: 50 Min
Serves: 4

Ingredients

• 1 tablespoon dried parsley, divided
• 1 tablespoon dried basil, divided
• 4 skinless, boneless chicken breast halves
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tomatoes, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Recipe taken from:

http://allrecipes.com/recipe/chicken-with-garlic-basil-and-parsley/detail.aspx

 

The Best Meatloaf

Prep Time: 15 Min
Cook Time: 1 Hr
Ready In: 1 Hr 15 Min
Serves: 6

Ingredients

• 1 1/2 pounds ground beef
• 1 1/4 teaspoons salt
• 1 egg
• 1 dash ground black pepper
• 1 cup soft bread crumbs
• 1/2 cup milk
• 1/3 cup steak sauce, (e.g. Heinz 57)
• 1 onion, chopped
• 1/2 cup diced green bell pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
2. In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
3. Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
4. Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

Nutritional Information

Amount Per Serving Calories: 286 | Total Fat: 18g | Cholesterol: 105mg