I picked up this recipe at the local New Seasons Market about a year ago, and made it for the first time for a party this weekend. (Breaking my own rule that you should never serve guests a recipe you haven’t tried!) They were really very delicious and not at all what I was expecting. The marinade is kind of a thick dressing that is also suitable for dipping bread and other vegetables in. I’m posting the recipe here as several of my guests requested a copy.
1 lb. white button mushrooms, washed and stems removed
6 cloves garlic, minced
2 Tbs. Dijon mustard
1/4 c. fresh rosemary leaves
1/2 c. Italian parsley leaves
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 c. olive oil
1/2 c. balsamic vinegar
Halve or quarter the mushrooms, depending on size, and set aside. Combine the garlic, mustard, rosemary, parsley, salt, and pepper in a food processor or blender until smooth in consistency. (You may need to add a little of the olive oil to get it to blend evenly.) Transfer to a medium bowl and whisk together with the olive oil and vinegar, until you have a thick dressing. Toss the mushrooms in the dressing until well coated. Cover and refrigerate overnight. Serve chilled or at room temperature.
I found this recipe at www.recipesource.com about 5 years ago when I was searching for a unique potato salad to make for a Mother’s Day picnic. It was so good that it’s become my main potato salad recipe and I rarely use any other. Recently I served it at a barbecue and it was such a hit that I’ve had several requests for the recipe. . . . So, here it is!
2 lbs. red potatoes, halved or quartered, depending on size
1 c. sour cream
1/4 c. balsamic vinegar
1 Tbs. olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 c. sliced scallions, divided
1 1/2 c. coarsely chopped celery
1 c. sliced radishes
Cook the potatoes in boiling salted water over medium heat until just tender, about 15 minutes. While the potatoes are cooking, prepare the dressing: Whisk together sour cream, vinegar, olive oil, salt, and pepper until blended. Stir in all but 2 Tbs. of the sliced scallions. When the potatoes are cooked, drain them well in a colander. Transfer the potatoes to a large bowl; add the dressing and toss gently to coat. Let the potatoes cool to room temperature. Add the celery and radishes to the salad and toss gently to combine. Sprinkle with reserved scallions before serving. Serves 8 - 10.
I’ve always wanted to add quinoa to my diet, but wasn’t sure how to prepare it, so when I encountered this recipe I was very enthusiastic. Needless to say, I loved it! Although eaten as a grain, quinoa is actually a seed; it is very high in fiber and protein, and also contains a balanced set of amino acids so it is a complete foodstuff by itself. Read more about quinoa here.
This recipe was a breeze to make and so delicious and nutritious that it will be one of the staples for my family. I paired it with the Cabbage and Cashew Salad and some bread for a filling dinner.
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
2 Tbs. all-purpose flour
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 medium onion, chopped
1 clove garlic, minced
1 Tbs. olive oil
1 28-oz. can diced tomatoes
1 14-oz. can chicken broth
1 medium potato, peeled and diced
1 cup frozen whole kernel corn
1/2 cup quinoa
2 cups packed fresh spinach leaves
Finely shredded peel of one lemon
2 Tbs. lemon juice
Place chicken, flour, chili powder, salt, and pepper in a plastic bag. Seal and shake to coat. In a large stockpot or Dutch oven, cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling, reduce heat, and simmer, covered, for 15 to 20 minutes (until potatoes are tender). Stir in spinach and lemon juice; cook just until spinach is wilted. Garnish each serving with lemon peel. Serves 6.
This is a light and refreshing salad that goes nicely with any meal, and would be perfect on a summer day. If you buy the cole slaw mix in a bag, preparation is a snap. I served this two nights ago with the Peruvian Chicken Ragout and it was a big hit. Here’s a thought: perhaps you could toss this salad with some noodles and grilled chicken for a light dinner? That would be something to try!
4 cups shredded cabbage
1 cup coarsely chopped cashews
1/3 cup thinly sliced sweet onion
1/4 cup fresh parsley
2 Tbs. olive oil
1 Tbs. white wine vinegar
1 Tbs. lemon juice
1/2 tsp. salt, or to taste
Place cabbage, cashews, onion, and parsley in a salad bowl. In a small dish, mix together olive oil, vinegar, lemon juice, and salt, beating with a fork to emulsify. Pour dressing over salad and toss to coat. Serves 6.
What an unusual and tasty soup! I found this recipe at my local New Seasons Market and knew I just had to try it. My whole family loved this soup - even my 11-month old son! We scooped ours up with tortilla chips. This recipe is from the April 2006 issue of Cooking Light magazine.
1 (15-oz.) can diced tomatoes
2 (15-oz.) cans black beans, drained and rinsed
1 tsp. olive oil
1 onion, finely chopped
1 tsp. cumin
3 cloves garlic, minced
3 cups vegetable or chicken broth
2 Tbs. sherry vinegar*
1 (15-oz.) can puréed pumpkin
2 Tbs. dry sherry
1 cup crumbled queso fresco
½ cup sliced scallions
Place the tomatoes and half the beans in a blender or food processor and process until smooth; set aside. Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and sauté until lightly browned, about 5 minutes. Add cumin and garlic and continue to sauté about 1 minute, until fragrant. Add the bean mixture, remaining beans, broth, vinegar, and pumpkin. Bring to a boil, cover, reduce heat, and simmer for about 20 minutes. Stir in sherry. Ladle into bowls and top each serving with about 2 Tbs. queso fresco and 1 Tbs. scallions. Serves 6.
*Sarah’s tip: I used white wine vinegar instead of sherry vinegar and the soup tasted great!
This tasty soup is kind of like an easy Tom Ka Ga (which is my favorite Thai food!). I like to keep the ingredients on hand so I can throw it together for a quick weeknight meal. Frozen peeled, deveined shrimp work nicely. Served with a bowl of rice and some spring rolls or potstickers, this makes a for a satisfying meal. This recipe from Sunset Magazine has been slightly altered.
1 can low-sodium chicken broth*
1 can reduced-fat coconut broth
3 Tbs. prepared Asian peanut sauce, or to taste
1 12-oz. box silken firm tofu (such as Mori nu), cubed
6 oz. uncooked shrimp, shelled and deveined*
2/3 cup frozen petite peas
1 bunch scallions, sliced
Lime wedges
Rinse and drain shrimp. In a 2-quart pan combine broth, coconut milk, and peanut sauce. Bring to a simmer over high heat, stirring often. Add tofu, shrimp, and peas, cover and remove from heat. Let stand until shrimp are pink and opaque, about 3 to 4 minutes. Ladle soup into bowls and top with scallions. Offer lime wedges at the table to squeeze into the soup. Serves 2-3.
*Sarah’s tip: I got this great piece of advice from the man working at the seafood counter at my local Fred Meyer: Save the shrimp peels and rinse them in a colander. Place the peels in a pan and add just enough water to cover. Bring to a boil and turn off the heat. Strain the peels from the broth and - Voila! - instant shrimp broth! You can substitute this broth for part, or all, of the chicken broth.
This is another recipe I got from the Sam Choy cookbook. (See my previous Cinnamon Rub entry.) Today I served this as a light dessert with sliced pears and persimmons, and everybody loved it! It made for a refreshing break from all the Christmas candies and cookies we had been eating. I cut the recipe in half and still had quite a lot, so I wouldn’t recommend making the full batch unless you’re having a large party or going to a big potluck. Frozen berries work just fine in this recipe.
4 cups cottage cheese
1 tsp. lime juice
¼ cup honey
1 cup orange juice
½ cup blackberries
½ cup blueberries
½ cup raspberries
Combine all ingredients in a blender until smooth.
This is a great way to dress up your vegetables for a special occasion (like Christmas dinner), or get your kids to eat their veggies. When baked, this dish is creamy and fluffy - kind of like a soufflé. I make this recipe regularly at home. It is from The New American Diet Cookbook. If you plan ahead, it’s easiest to defrost the spinach overnight.
2 packages (10 oz. each) frozen chopped spinach
2 eggs, or 4 egg whites
1 1/2 cups low-fat cottage cheese
1/3 cup grated Parmesean cheese
Preheat the oven to 350˚. Defrost spinach or cook briefly and drain very well. (I usually wring it out with my hands.) Combine spinach with the remaining ingredients and bake, uncovered, in a lightly oiled casserole dish (1 1/2 quarts) for 30 minutes. Serves 6.
I copied this recipe from a Sam Choy cookbook the last time I was in Hawaii. Last night was the first time I tried it and it is a favorite already. The house smelled wonderful all evening! This recipe would also be great on turkey; you would just need to double it.
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. salt
¼ tsp. pepper
Mix all ingredients together and rub on prepared chicken before roasting.
This recipe comes from the Café Beaujolais, in Northern California, and was recently printed in the Los Angeles Times. At the café it is served for breakfast. I think this would make a wonderful Sunday brunch, but last night we had it for dinner. I love the flavor of the toasted cumin and oregano in this chili, and the jalapenos gave it a nice punch! Serve this with warm corn tortillas or tortilla chips. This recipe and others can be found in Café Beaujolais owner-chef Margaret Fox’s Morning Food: Breakfasts, Brunches & More for Savoring the Best Part of the Day.
4 cups dry black beans
2 Tbs. cumin seeds
2 Tbs. dried oregano
2 cups finely chopped yellow onions
1 ½ cups finely chopped green bell peppers
1 tsp. minced garlic
¼ cup olive oil
1 tsp. cayenne pepper
1 ½ Tbs. paprika
1 tsp. salt
1 28-oz. can crushed whole tomatoes
2 large jalapenos, finely chopped
½ lb. Monterey Jack or cheddar cheese, grated
Sour cream
½ cup finely chopped green onions
¼ cup chopped cilantro
Sort through the beans; discard the funky ones and any small pebbles. Rinse well. Place the beans in a large pot and add enough water to cover them by several inches. Cover and bring to a boil. Reduce the heat and cook for about 1 ¾ hours, or until tender. Water should always cover the beans, so add more if the beans start to peek through. When the beans are cooked, strain, reserving 1 cup of the cooking water. Add the reserved cooking water back to the beans in the pot.
Heat the oven to 325 º. Toast the cumin seeds and the oregano in a small pan until the fragrance is toasty, about 10 minutes. Sauté the onions, bell peppers, and garlic in the oil over medium-high heat with the toasted cumin seeds and herbs, cayenne pepper, paprika, and salt until the onions are soft, about 10 minutes. Add the tomatoes and chilies. Add this mixture to the beans and stir well. Adjust seasoning to taste and heat through.
To serve, place about ¼ cup grated cheese in a bowl, add a generous cup of beans, and dollop with a spoonful of sour cream. Sprinkle with 1 Tbs. green onions and cilantro. Serves 8.