1/4 cup miso paste
1/2 cup canola oil
1/2 rice wine vinegar
1 t fish sauce
1 T soy sauce
2 T brown sugar (more to taste)
1 t dark sesame oil
mayo to taste, if desired
1. Put all ingredients in a blender or food processor, blend until an emulsion forms
Monday, July 18, 2011
Parmesan Broiled Whitefish
4 6-8 oz Tilapia or Whitefish fillets
4 T Greek Yogurt (Or, 2 T Greek Yogurt and 2 T light mayo, as you prefer)
1/2 cup shredded Parmesan
2 T melted unsalted butter
2 T lemon juice
1/2 t basil
1/2 t tarragon
1/2 t garlic
1/4 t onion powder
sea salt and pepper to taste
1. Mix 1/4 cup of the Parmesan with all ingredients except fish, then coat fillets in mixture and let marinate for 15-20 minutes.
2. Transfer fillets to a baking sheet or broiling pan covered tightly in foil and scoop up any extra marinade to cover the top. Sprinkle with remaining parmesan and broil for 5-7 minutes or until topping is browning and fish is flaky.
Serve with veggies and brown rice for a filling, low calorie meal!
4 T Greek Yogurt (Or, 2 T Greek Yogurt and 2 T light mayo, as you prefer)
1/2 cup shredded Parmesan
2 T melted unsalted butter
2 T lemon juice
1/2 t basil
1/2 t tarragon
1/2 t garlic
1/4 t onion powder
sea salt and pepper to taste
1. Mix 1/4 cup of the Parmesan with all ingredients except fish, then coat fillets in mixture and let marinate for 15-20 minutes.
2. Transfer fillets to a baking sheet or broiling pan covered tightly in foil and scoop up any extra marinade to cover the top. Sprinkle with remaining parmesan and broil for 5-7 minutes or until topping is browning and fish is flaky.
Serve with veggies and brown rice for a filling, low calorie meal!
Wednesday, June 29, 2011
Balsamic Vinaigrette Pasta Salad
1 box whole wheat rotini
2-3 large zucchini, cut on the diagonal
2 red, orange, or yellow bell pepper, cut in fourths
1 cup grape tomatoes, cut in half
1-2 small red onions, sliced in thin half-moons
2 cups baby spinach, fresh
1/2 cup balsamic vinaigrette
1 cup feta cheese, crumbled
salt and pepper to taste
1. Brush zucchini and pepper with olive oil and grill (flipping once) until just charred in parts and tender. Cut zucchini into fourths and peppers into bite sized pieces.
2. Mix all ingredients in a large bowl, stirring well. Serve cold!
2-3 large zucchini, cut on the diagonal
2 red, orange, or yellow bell pepper, cut in fourths
1 cup grape tomatoes, cut in half
1-2 small red onions, sliced in thin half-moons
2 cups baby spinach, fresh
1/2 cup balsamic vinaigrette
1 cup feta cheese, crumbled
salt and pepper to taste
1. Brush zucchini and pepper with olive oil and grill (flipping once) until just charred in parts and tender. Cut zucchini into fourths and peppers into bite sized pieces.
2. Mix all ingredients in a large bowl, stirring well. Serve cold!
Whole Wheat Coconut Rolls
1/2 cup shredded coconut
2 T sugar (or 1 1/2 agave nectar)
1 package active dry yeast
1/2 cup warm water
3 1/2 cups whole wheat pastry flour, plus more for kneading
3/4 t salt
1 cup coconut milk
3 T butter OR non hydrogenated vegetable shortening, melted
1. Briefly mix coconut, water, sugar, and yeast in a small bowl and set aside until it become swollen and bubbly, about fifteen minutes. While this mixture is sitting, mix flour and salt together in a large bowl. Add the yeast mixture and stir with a wooden spoon until a dough forms.
2. Turn dough out onto a well-floured surface and knead until dough becomes elastic and soft (5-6 minutes). You will need to dust with additional flour frequently. Form a ball out of dough and dust all over with flour before transferring to a large, clean bowl. Cover bowl with a damp kitchen towel and set bowl in a warm place to rise about an hour and a half, or until dough is doubled.
3. Pull dough into eight pieces and form each piece into a ball. Place rolls on a cooking sheet on parchment about 3-4 inches apart. Set in a warm spot (uncovered) and leave to rise about 45 minutes, or until doubled in size.
4. During final rise, preheat oven to 350 F. Bake rolls until they are golden brown, 35-45 minutes. Serve fresh and warm with honey and butter, or just by themselves.
2 T sugar (or 1 1/2 agave nectar)
1 package active dry yeast
1/2 cup warm water
3 1/2 cups whole wheat pastry flour, plus more for kneading
3/4 t salt
1 cup coconut milk
3 T butter OR non hydrogenated vegetable shortening, melted
1. Briefly mix coconut, water, sugar, and yeast in a small bowl and set aside until it become swollen and bubbly, about fifteen minutes. While this mixture is sitting, mix flour and salt together in a large bowl. Add the yeast mixture and stir with a wooden spoon until a dough forms.
2. Turn dough out onto a well-floured surface and knead until dough becomes elastic and soft (5-6 minutes). You will need to dust with additional flour frequently. Form a ball out of dough and dust all over with flour before transferring to a large, clean bowl. Cover bowl with a damp kitchen towel and set bowl in a warm place to rise about an hour and a half, or until dough is doubled.
3. Pull dough into eight pieces and form each piece into a ball. Place rolls on a cooking sheet on parchment about 3-4 inches apart. Set in a warm spot (uncovered) and leave to rise about 45 minutes, or until doubled in size.
4. During final rise, preheat oven to 350 F. Bake rolls until they are golden brown, 35-45 minutes. Serve fresh and warm with honey and butter, or just by themselves.
Cabbage and Leek Latkes
3 cups thin shredded green cabbage
2 leeks, white and green parts only, cut into matchsticks
1/4 cup whole wheat pastry flour or matzo meal
1/2 t sea salt
1/4 t ground black pepper
2 eggs, beaten (additional egg if necessary)
1/2 t garlic powder
1. Toss cabbage and leeks together in a large bowl. Squeeze the greens to wilt them slightly. Add the rest of the ingredients and mix thoroughly. If mixture is too dry, add an additional beaten egg and a tablespoon or so of whole wheat pastry flour.
2. Heat a griddle or skillet over medium to medium-high heat. Working in batched, drop 1/3 cup of batter onto the skillet and press it out to make a round. Spray the top of the cake with oil and flip after 4-5 minutes, cook until golden-brown on both sides.
Serve alongside any main dish or with a savory sauce!
2 leeks, white and green parts only, cut into matchsticks
1/4 cup whole wheat pastry flour or matzo meal
1/2 t sea salt
1/4 t ground black pepper
2 eggs, beaten (additional egg if necessary)
1/2 t garlic powder
1. Toss cabbage and leeks together in a large bowl. Squeeze the greens to wilt them slightly. Add the rest of the ingredients and mix thoroughly. If mixture is too dry, add an additional beaten egg and a tablespoon or so of whole wheat pastry flour.
2. Heat a griddle or skillet over medium to medium-high heat. Working in batched, drop 1/3 cup of batter onto the skillet and press it out to make a round. Spray the top of the cake with oil and flip after 4-5 minutes, cook until golden-brown on both sides.
Serve alongside any main dish or with a savory sauce!
Black Bean Quesadillas with Chipotle Carmelized Onions
4 whole wheat taco-size soft tortillas
1 whole yellow onion
1 can black beans
8 oz mixed Mexican cheeses (or whatever cheese you like!)
1 t butter
1 T olive oil
Homemade Taco Seasoning
1/4 t chipotle seasoning
garlic powder
salt
1 t brown sugar
Black Beans:
1. Put on can of black beans in a small saucepot and add about a teaspoon of taco seasoning, a sprinkle of salt and a dash of garlic powder. Simmer for about ten minutes and taste, adjusting seasoning as necessary. Simmer until sauce thickens, about 15 minutes.
Carmelized Onions:
2. Slice onion into half circles. Heat olive oil over medium-high heat and add onion, chipotle seasoning, a sprinkle of salt, a dash of garlic powder and the brown sugar. Stir until onions are soft and golden and carmelized.
Assembly:
3. Melt butter over medium heat in medium skillet. On one tortilla, make a thin layer of cheese, 1/2 of the bean mixture, 1/2 of the onions and another sprinkle of cheese. Top with the second tortilla and put another thin layer of cheese on top. Place quesadilla in skillet and cook until cheese is melting. Put under broiler until top cheese is melted and bubbly. Cut into wedges and serve with Sour Cream Avocado Dip!
1 whole yellow onion
1 can black beans
8 oz mixed Mexican cheeses (or whatever cheese you like!)
1 t butter
1 T olive oil
Homemade Taco Seasoning
1/4 t chipotle seasoning
garlic powder
salt
1 t brown sugar
Black Beans:
1. Put on can of black beans in a small saucepot and add about a teaspoon of taco seasoning, a sprinkle of salt and a dash of garlic powder. Simmer for about ten minutes and taste, adjusting seasoning as necessary. Simmer until sauce thickens, about 15 minutes.
Carmelized Onions:
2. Slice onion into half circles. Heat olive oil over medium-high heat and add onion, chipotle seasoning, a sprinkle of salt, a dash of garlic powder and the brown sugar. Stir until onions are soft and golden and carmelized.
Assembly:
3. Melt butter over medium heat in medium skillet. On one tortilla, make a thin layer of cheese, 1/2 of the bean mixture, 1/2 of the onions and another sprinkle of cheese. Top with the second tortilla and put another thin layer of cheese on top. Place quesadilla in skillet and cook until cheese is melting. Put under broiler until top cheese is melted and bubbly. Cut into wedges and serve with Sour Cream Avocado Dip!
Sour Cream Avocado Sriracha Dip
1/2 cup light sour cream
1 whole avocado
1/2 t garlic powder
Sriracha and salt to taste
Mix all ingredients well, adjust salt and sriracha to taste, serve with quesadillas, chips, veggies, or whatever you want!
1 whole avocado
1/2 t garlic powder
Sriracha and salt to taste
Mix all ingredients well, adjust salt and sriracha to taste, serve with quesadillas, chips, veggies, or whatever you want!
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