You are currently browsing the archives for the Recipes category.
Makes 2 servings. 2 medium to large crisp, firm, sweet red apples |
Core and uniformly medium-dice apples, skin on. In a bowl add mayonnaise and lemon juice, mix and add apples. Mix to coat apple slices to retard browning. Chill.
Combine raisins, walnuts and celery in a bowl and add them to the apples.
Gently mix to coat all ingredients. Serve chilled on lettuce leaf. (Recipe from Edible Boston, Fall 2009: www.edibleboston.net)
Adapted from Fields of Green by Annie Somerville
Cumin and coriander with a hint of red pepper leaves a warm feeling in the back of your throat. Fresh ginger, orange juice, and red pepper flakes make this soup shine. Sweet potato creates a silkiness and just a hint of sweet.
A swirl of fat-free half and half can be added if you’re not creating a vegan delight!
Ingredients:
5 c. salt-free Frontier vegetable broth
1 T. olive oil
1 med yellow onion, thinly sliced (about 1 ½ cups)
Salt
4 small garlic cloves, minced
1 ½ t. cumin seed, toasted and ground
1 t. coriander seed, toasted and ground
1 t. red pepper flakes, toasted and ground
3 t. fresh grated ginger
2 lbs carrots, peeled and thinly sliced, about 7 cups
1 med sweet potato, thinly sliced, about 1 cup
½ c. fresh orange juice
2 T. coarsely chopped cilantro
Directions:
In a dry pan, toast the cumin and coriander seed with the red pepper flakes, set aside. Heat the olive oil in a soup pot and add the onion and ½ t. salt. Saute over medium heat until it begins to release its juices, about 5 min, then add the garlic, cumin, coriander, ginger and red pepper flakes. Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan.
Add the carrots, sweet potato, 1 t. salt and 4 c. vegetable broth. Bring to a gentle boil, then reduce heat, cover and simmer until the carrots are very tender, about 15 minutes. Puree the soup in a blender or food processor until smooth, adding 1 c. vegetable broth. Return to the pot, add the orange juice, and thin with additional vegetable broth, if needed, to the desired consistency. Season with salt to taste and for additional heat, a pinch or two of cayenne. Garnish each serving with a sprinkle of cilantro.
Makes 9 – 10 cups.
Summertime Barbecue and Grilling FAQs
Q: I love to grill but hear that grilled meats can cause cancer. Is this true?
A: Grilling (cooking food quickly over very hot heat) in the summer is a quick, cool (yes, cool – grill is outside instead of a hot stove inside), and tasty method of cooking that provides a lot of variety in summer meats, fish and veggies. Yet, research shows that meat that is cooked at high temperatures can release heterocyclic amines (HCAs). HCAs are the carcinogenic chemicals formed from cooking meat.
Q: Can I reduce the amount of HCAs when I grill?
A: Yes, you can barbecue instead of grilling the meat. Reduce the heat and increase the cooking time. Two, you can partially cook meat in the microwave to reduce the amount of time it is on the grill.
Q: To save money, I bought a less expensive steak to grill. How can I cook it so it’s juicy and tasty?
A: First, marinate, marinate, marinate. And, use tongs instead of piercing meat when turning. Third, if using salt do so only after the steak is cooked. These tips keep the natural juices in the meat. Steak cuts that are inexpensive and great for grilling are round steaks and sirloin tip. Juicer cuts that do not require a marinade are those that end in loin (like tenderloin, sirloin) as well as rib eye and T-bone steak.
Q: Okay, I’m sold – how do I marinate meats?
A: Marinating meat tenderizes and improves the flavor of all meat and fish. Find a marinade recipe with ingredients that appeal to you and toss beef, pork or chicken in the marinade – let it sit for 20 minutes or even overnight. Fish on the other hand begins to ‘cook’ with the marinade so its soaking time is no more than 20 minutes.
Also, if you enjoy basting your meat with the marinade, make up extra. Using the same marinade can cross contaminate bacteria on your meat. Keeping food poisoning at bay creates a fun day!
Lemon Rosemary Marinade
3-4 large lemons, squeezed
½ c. fresh rosemary
¼ c. EVOO (Extra Virgin Olive Oil)
5-6 garlic cloves,minced
Pinch freshly ground black pepper
Wash lemons very well then cut in half to squeeze the juice. Toss all ingredients including the lemon halves into a large glass bowl. Add boneless chicken breasts or thighs and marinate for 4 hours or more.