Lighter Chicken Salad
Serves 6
Prep Time: 15 min.
Total Time: 30 min.
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6-8 ounces each)
1/4 c. light mayonnaise
1/4 c. low-fat buttermilk
1 T. Dijon mustard
1 T. fresh lemon juice
1/2 to 1 t. hot sauce
2 celery stalks, finely chopped
1/2 small red onion, finely chopped
1/4 c. chopped fresh parsley
1. Bring 1 inch salted water to a boil in a large skillet with a tight fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12-14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with two forks.
2. In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve on bread or over greens. (To store, refrigerate, up to 3 days.)
Chinese Spareribs in 20 min?!
These spareribs are cooked in the microwave! Dinner done in 30 minutes that tastes like it took hours!
Chinese Spareribs with Napa Cabbage
serves 4
Prep Time: 10 min.
Total Time: 30 min.
1 T. five-spice powder
1/8 t. cayenne pepper
coarse salt and ground pepper
1 rack pork spareribs (about 3 pounds), trimmed
1 head napa cabbage, shredded
2 T. rice vinegar
2 t. toasted sesame oil
1/4 cup hoisin sauce, plus more for dipping
2 scallions, thinly sliced, for garnish
1. In a small bowl, whisk together five-spice powder, cayenne, 1 tsp. salt, and 1/8 tsp. pepper. Rub meaty side of ribs with spice mixture, patting to adhere.
2. In a shallow 2-quart microwave-safe dish, arrange rack, standing with rib ends upward (the natural curve will keep it upright). Microwave on high, uncovered, until pork is opaque throughout, 20-25 minutes. Remove from microwave; tent with foil. Set aside.
3. In a large bowl, toss together cabbage, vinegar, and oil. Season with salt and pepper. Cut rack between bones to separate ribs; brush with hoisin sauce. Garnish with scallions, and serve with napa cabbage and more hoisin sauce for dipping.
**Once you apply the spice rub, cook the pork immediately, or for more flavor, refrigerate it, covered, up to overnight.
Chinese Spareribs with Napa Cabbage
serves 4
Prep Time: 10 min.
Total Time: 30 min.
1 T. five-spice powder
1/8 t. cayenne pepper
coarse salt and ground pepper
1 rack pork spareribs (about 3 pounds), trimmed
1 head napa cabbage, shredded
2 T. rice vinegar
2 t. toasted sesame oil
1/4 cup hoisin sauce, plus more for dipping
2 scallions, thinly sliced, for garnish
1. In a small bowl, whisk together five-spice powder, cayenne, 1 tsp. salt, and 1/8 tsp. pepper. Rub meaty side of ribs with spice mixture, patting to adhere.
2. In a shallow 2-quart microwave-safe dish, arrange rack, standing with rib ends upward (the natural curve will keep it upright). Microwave on high, uncovered, until pork is opaque throughout, 20-25 minutes. Remove from microwave; tent with foil. Set aside.
3. In a large bowl, toss together cabbage, vinegar, and oil. Season with salt and pepper. Cut rack between bones to separate ribs; brush with hoisin sauce. Garnish with scallions, and serve with napa cabbage and more hoisin sauce for dipping.
**Once you apply the spice rub, cook the pork immediately, or for more flavor, refrigerate it, covered, up to overnight.
Sun-Dried Tomatoes
WHAT ARE THEY?
Tomatoes were originally sun-dried in the Mediterranean region, mainly in Italy, as a way to preserve them for winter months. They have a rich, chewy texture and sweet-tart flavor. They're also nutrional powerhouses, containing more than three times the amount of lycopene of cooked tomatoes and more than five times that of raw.
HOW DO I USE THEM?
The intense flavor of sun-dried tomatoes can add a tangy flavor to a range of dishes. Use them to perk up bean dips, spinach salad, pastas (yummy!). Scatter them on pizzas, or puree them with garlic, fresh basil, parmesan, and olive oil for a sun-dried tomato pesto (my favorite way to use them!).
WHERE CAN I BUY THEM?
They are sold in most supermarkets. They're available dry-packed (in both hard and soft varieties) and oil-packed. The hard dry-packed variety needs to be softened in boiling water for 10-15 minutes before using.
I prefer the soft-packed variety because they are ready to go and no oil to drain out!
Coscto usually has them in stock in a large bag. Just store them in the cupboard and use them whenever you want!
Tomatoes were originally sun-dried in the Mediterranean region, mainly in Italy, as a way to preserve them for winter months. They have a rich, chewy texture and sweet-tart flavor. They're also nutrional powerhouses, containing more than three times the amount of lycopene of cooked tomatoes and more than five times that of raw.
HOW DO I USE THEM?
The intense flavor of sun-dried tomatoes can add a tangy flavor to a range of dishes. Use them to perk up bean dips, spinach salad, pastas (yummy!). Scatter them on pizzas, or puree them with garlic, fresh basil, parmesan, and olive oil for a sun-dried tomato pesto (my favorite way to use them!).
WHERE CAN I BUY THEM?
They are sold in most supermarkets. They're available dry-packed (in both hard and soft varieties) and oil-packed. The hard dry-packed variety needs to be softened in boiling water for 10-15 minutes before using.
I prefer the soft-packed variety because they are ready to go and no oil to drain out!
Coscto usually has them in stock in a large bag. Just store them in the cupboard and use them whenever you want!
Modified Food Starch
What is it?
Modified food starch is an additive commonly used to thicken or alter the texture of processed foods, as well as to enhance their digestibility and shelf-life. It is chemically obtained by breaking down the natural starches found in corn, wheat, potatoes, rice, or tapioca into a product better suited to the manufacturer's needs.
Where is it found at the store?
This type of starch is most often added to canned sauces, pudding mixes, premade pie fillings, and jarred gravies (yuck!). It also appears on the ingredient list of cereals, yogurt, packaged macaroni and cheese, canned soups, frozen dinners, jarred baby food (yikes!), and chewy candies.
Who is at risk?
Modified food starch is generally considered safe, but you should avoid foods that contain this starch if you have a gluten allergy or sensitivity. Unless the product is lspecifically labeled "gluten free," the starch may have come from wheat or another grain that contains gluten.
Modified food starch is an additive commonly used to thicken or alter the texture of processed foods, as well as to enhance their digestibility and shelf-life. It is chemically obtained by breaking down the natural starches found in corn, wheat, potatoes, rice, or tapioca into a product better suited to the manufacturer's needs.
Where is it found at the store?
This type of starch is most often added to canned sauces, pudding mixes, premade pie fillings, and jarred gravies (yuck!). It also appears on the ingredient list of cereals, yogurt, packaged macaroni and cheese, canned soups, frozen dinners, jarred baby food (yikes!), and chewy candies.
Who is at risk?
Modified food starch is generally considered safe, but you should avoid foods that contain this starch if you have a gluten allergy or sensitivity. Unless the product is lspecifically labeled "gluten free," the starch may have come from wheat or another grain that contains gluten.
Stuffed Artichokes
Ricotta and Walnut-stuffed Artichokes
1/3 cup fresh lemon juice
6 large artichokes
1 cup plus 2 tablespoons walnuts, toasted
1 16-ounce container whole-milk ricotta cheese
1/2 cup extra-virgin olive oil, divided
1 garlic clove, chopped
1 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/4 cup coarsely chopped fresh Italian parsley
3/4 cup water
1/2 cup dry white wine
Preparation
Fill large bowl with cold water; add lemon juice. Cut off stem and top 2 inches from 1 artichoke. Using scissors, cut off pointy ends of outer artichoke leaves. Using melon baller, scoop out fuzzy choke from center of artichoke, forming opening. Place artichoke in lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Add artichokes and cook until artichoke hearts are tender when pierced with metal skewer, about 15 minutes. Drain. Cool to room temperature.
Coarsely chop walnuts in processor. Transfer 2 tablespoons chopped walnuts to small bowl and reserve. Add ricotta cheese, 1/4 cup olive oil, garlic, salt, white pepper, and nutmeg to walnuts in processor; process until well blended. Transfer ricotta mixture to bowl. Stir in parsley. Season to taste with additional salt and white pepper. Using teaspoon and fingertips as aids, spoon ricotta mixture into center of each artichoke, then spoon some mixture between artichoke leaves. Pour remaining 1/4 cup olive oil into 13x9x2-inch glass or ceramic baking dish. Arrange stuffed artichokes in dish. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Preheat oven to 375°F. Pour 3/4 cup water and wine into bottom of dish with artichokes. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 40 minutes. Uncover and sprinkle reserved 2 tablespoons chopped walnuts over artichokes. Bake uncovered 10 minutes longer. Let stand 10 minutes and serve.
Market tip: Be sure to choose large, deep green artichokes that are heavy for their size and with firm leaves that are fairly tighly closed. Avoid artichokes with split or ragged leaves.
I know it says "jars of artichoke hearts" but...
Okay...I wouldn't usually endorse using a "jarred," "canned" or "frozen" ingredient for recipes during their peak season, but preparing this many artichoke hearts and then marinating them is a bit of a stretch for me...so here it is!
Artichoke, Romaine, and Cherry-tomato Salad
Makes: 6-8 servings
2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated
Preparation:
Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.
Artichoke, Romaine, and Cherry-tomato Salad
Makes: 6-8 servings
2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated
Preparation:
Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.
Blackberry Heaven!
Blackberry Crumb Bars
(From Everyday Food, June 2008)
Makes: 16
Prep Time: 10 min.
Total Time: 50 min. + cooling
A great summer berry crumble! Tart fruit and tender cake, capped with a slightly crunchy topping.
6 T. unsalted butter, melted, and 1/2 c. (1 stick), room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 t. salt
1/2 t. baking powder
1 cup confectioner's (powdered) sugar
1/2 t. pure vanilla extract
2 large eggs
2 containers (5 oz. each) blackberries
1. Preheat oven to 350 degrees. Butteran 8-inch square pan. Line bottom with parchment paper, leaving and overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In medium bowl, whisk together melted butter, brown sugar, and 1/4 tsp. salt; add 1 cup flour, and mix with fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 tsp. salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioner's sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40-45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. (To store, keep in an airtight container at room temperature, up to 3 days.)
TIPS:
-While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked.
-Use fresh blackberries only
-Whip the butter, sugar, and vanilla until it is fluffy...otherwise the cake will not have a light texture to it.
(From Everyday Food, June 2008)
Makes: 16
Prep Time: 10 min.
Total Time: 50 min. + cooling
A great summer berry crumble! Tart fruit and tender cake, capped with a slightly crunchy topping.
6 T. unsalted butter, melted, and 1/2 c. (1 stick), room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 t. salt
1/2 t. baking powder
1 cup confectioner's (powdered) sugar
1/2 t. pure vanilla extract
2 large eggs
2 containers (5 oz. each) blackberries
1. Preheat oven to 350 degrees. Butteran 8-inch square pan. Line bottom with parchment paper, leaving and overhang on two sides; butter and flour paper, tapping out excess.
2. Make topping: In medium bowl, whisk together melted butter, brown sugar, and 1/4 tsp. salt; add 1 cup flour, and mix with fork until large moist crumbs form. Refrigerate topping until ready to use.
3. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 tsp. salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioner's sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40-45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. (To store, keep in an airtight container at room temperature, up to 3 days.)
TIPS:
-While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked.
-Use fresh blackberries only
-Whip the butter, sugar, and vanilla until it is fluffy...otherwise the cake will not have a light texture to it.
Watermelon...not just a yummy summer snack!
Watermelon and Feta Salad
(from Everyday Food, June 2008)
serves 4
In a large bowl, whisk together 2 T. white wine vinegar and 2 T. olive oil. Season with coarse salt and ground pepper. Add 3 bunches arugula (about 12 oz total), thick stems removed, and 1/4 medium red onion, thinly sliced; toss to combine. Top with 2-3 cups chilled seedless watermelon chunks and 1 cup crumbled feta (4 oz), and serve.
The spicy "bite" of the arugula, the sweetness of the watermelon, and the tangy feta make this a great summer salad full of texture!
(from Everyday Food, June 2008)
serves 4
In a large bowl, whisk together 2 T. white wine vinegar and 2 T. olive oil. Season with coarse salt and ground pepper. Add 3 bunches arugula (about 12 oz total), thick stems removed, and 1/4 medium red onion, thinly sliced; toss to combine. Top with 2-3 cups chilled seedless watermelon chunks and 1 cup crumbled feta (4 oz), and serve.
The spicy "bite" of the arugula, the sweetness of the watermelon, and the tangy feta make this a great summer salad full of texture!
It's Cherry Season!
Seared-chicken salad with cherries and goat-cheese dressing
(from Everyday Food, June 2008)
Serves: 4
Prep Time: 25 min.
Total Time: 25 min.
(from Everyday Food, June 2008)
Serves: 4
Prep Time: 25 min.
Total Time: 25 min.
1/2 c. reduced fat sour-cream
1/2 c. crumbled fresh goat cheese
2 T. snipped fresh chives
2 t. white-wine vinegar
coarse salt and ground pepper
2 T. vegetable oil (canola works)
1 pound chicken cutlets**
1 head Boston Lettuce (also called butter lettuce; can use green leaf)
1/2 pound (2 c.) Bing cherries, pitted and halved
1/4 c. walnut pieces
1. In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 T. water; season with salt and pepper. Set aside.
2. In a large skillet, heat oil over med.-high. Season chicken with salt and pepper. Working in batches, cook until opaquw throughout, 2-3 minutes per side. Thinly slice chicken crosswise.**
3. Divide lettuce among four plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.
TIPS:
**if you BBQ chicken breast for a dinner one night, do an extra piece or 2 and save it to use in this salad. That cuts a lot of time off the prep work!
- Leftover dressing can be used as a yummy dip for veggies...especially cucumbers!!
1/2 c. crumbled fresh goat cheese
2 T. snipped fresh chives
2 t. white-wine vinegar
coarse salt and ground pepper
2 T. vegetable oil (canola works)
1 pound chicken cutlets**
1 head Boston Lettuce (also called butter lettuce; can use green leaf)
1/2 pound (2 c.) Bing cherries, pitted and halved
1/4 c. walnut pieces
1. In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 T. water; season with salt and pepper. Set aside.
2. In a large skillet, heat oil over med.-high. Season chicken with salt and pepper. Working in batches, cook until opaquw throughout, 2-3 minutes per side. Thinly slice chicken crosswise.**
3. Divide lettuce among four plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.
TIPS:
**if you BBQ chicken breast for a dinner one night, do an extra piece or 2 and save it to use in this salad. That cuts a lot of time off the prep work!
- Leftover dressing can be used as a yummy dip for veggies...especially cucumbers!!
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