Tuesday, December 21, 2010

Healthy Holiday Foods of the Season Recipes

As seen on Channel 7 KMGH
December 21, 2010

Pomegranate Granita
1 cup pure pomegranate juice
1 cup orange juice
¼ cup sugar, or more to taste
Juice of 1 lime

In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer. Every 30 minutes, remove the dish from the freezer, scrape the ice crystals from the side and bottom of the pan, and return to the freezer. Process will take about 2 hours. When the granita has the texture of soft snow, move to a container and store in the freezer. Fluff and scrape with a fork before serving. Spoon granita into chilled glasses. Serve immediately.

Pear Pomegranate Salad with Orange Vinaigrette
Dressing
1/4 cup extra virgin olive oil
2 tablespoons orange juice
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly grated orange peel
pinch cinnamon

Salad
8 cups mixed greens
1 ripe, firm pear, cored and sliced thin
1 cup pecans, toasted
1 cup pomegranate seeds (arils)

To make the dressing, place all ingredients into a glass jar and shake well. Toss all salad ingredients together in a large bowl. Pour dressing over and toss again. Serve immediately.

Cranberry Salsa Dip with Cream Cheese
(Adapted from www.whatscooking.net)

1 ½ cups fresh cranberries, rinsed and drained
2 T minced green onions
1 small jalapeno chili peppers cored, seeded and minced
1/4 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
1 tablespoons finely-grated fresh ginger
1 tablespoon lime juice
1 (8-ounce) package low-fat cream cheese

Rinse and drain cranberries. Place in a food processor; pulse until finely chopped but not mushy.
Mix cranberries with green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Serve with crackers.

Cranberry Chutney
1 (12-oz) bag fresh or frozen cranberries
1 (6-oz) jar prepared horseradish, including juice, or 1/4 cup firmly packed finely grated peeled fresh horseradish
1 cup golden raisins
2/3 cup sugar
1/3 cup water

Bring cranberries, horseradish, raisins, sugar, and water to a simmer in a 3-quart heavy saucepan over moderate heat, stirring with a wooden spoon until sugar is dissolved. Simmer, uncovered, stirring and mashing berries frequently with spoon, until berries break down, 5 to 10 minutes.
Serve sauce warm or at room temperature. Makes about 2 cups

Hot Chocolate
(Adapted from Cooking Light)

8 cups 2% reduced-fat milk
3/4 cup packed dark brown sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
3 ounces semisweet chocolate, finely chopped

Combine milk, brown sugar, cocoa, vanilla, nutmeg, and semisweet chocolate in a large saucepan over medium-low heat. Cook 25 minutes or until chocolate melts and mixture is smooth, stirring occasionally.
12 servings (serving size: 3/4 cup hot chocolate)

Glühwein: Hot Spiced Wine
1 bottle of dry red wine
1 orange sliced into halves
20 whole cloves
2 cinnamon sticks
6 Tbsp. sugar
Nutmeg

Zest one of the orange halves and set aside the orange zest. Take the other half of the orange and pierce the rind with all 20 clove pieces. Combine wine orange zest, orange half with cloves, cinnamon sticks, and sugar in a large, heavy bottom saucepan. Heat over low heat until mixture becomes hot, Do NOT boil. Pour into cups or mugs and dust with nutmeg for aroma and extra flavor.

Sunday, July 25, 2010

Flavor Boosters

Peppery Dijon Parsley Rub for Beef Filet
From Chef Dave Zino, National Cattlemen’s Beef Association

¼ cup chopped fresh parsley
2 Tablespoons Dijon-style mustard
1 Tablespoon cracked mixed peppercorns or cracked black pepper
2 large garlic cloves, minced
1 teaspoons salt

Combine all ingredients in a small bowl. Makes about ¼ cup


Grilled Tuna with California Golden Raisin Chutney
Adapted from californiaraisins.org

Spicy, tangy raisin chutney -- a natural with fish and other meats, too.

INGREDIENTS
1/2 c. sugar
1/2 c. water
2 T. white distilled vinegar
1-1/2 tsp. ground red pepper
1/4 tsp. ground turmeric
1/4 tsp. ground cloves
1 piece (2-inch) cinnamon stick
1-1/2 c. California golden raisins
12 or 14 black peppercorns
1 piece (1-inch) julienne fresh gingerroot
6 boneless, skinless tuna fillets (6 ounces each)

PROCEDURE
In 1-quart nonreactive saucepan, bring sugar, water and vinegar to boil over medium-high heat. Add red pepper, turmeric, cloves, cinnamon stick, peppercorns and ginger. Reduce heat to low. Cover and cook 5 minutes to blend flavors. Add raisins and continue cooking on low 8 to 10 minutes or until most of the liquid evaporates. Remove from heat and set aside.

Preheat grill or broiler. Grill or broil tuna fillets for 3 to 4 minutes on each side (145°F). Transfer tuna to serving platter; spoon about 2 tablespoons chutney over each fillet. Serve immediately.

Nutrition Information (per serving)
Calories 470(4% from fat); Total Fat 2g (sat 0.5g, mono 0.5g, poly 1g); Cholesterol 80mg; Protein 39g; Carbohydrates 73g; Fiber 3g; Iron 4mg; Sodium 80mg; Calcium 68mg

Tomato Soup with Arugula Pesto
Adapted from epicurious.com

Soup
10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
1/4 cup olive oil
2 shallots, coarsely chopped
2 cloves garlic, chopped
1 (28-ounce) can fire-roasted crushed tomatoes
1 tablespoon kosher salt
1/8 teaspoon sugar
1/4 to 1/2 cup half & half cream
1/4 cup good-quality vodka (optional)

Arugula Pesto
1/2 cup pine nuts
5 ounces baby arugula
2 cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

To Make the Soup: Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.
When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream and vodka, if desired. Refrigerate in a covered bowl for at least 6 hours, or preferably overnight.
To Make the Pesto: Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, and then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.

Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of pesto into each.

Do it early The soup can be made up to 4 days in advance and refrigerated. Ditto for the pesto. Both should be well covered. Arugula pesto does not brown when exposed to oxygen as does its more common cousin, basil pesto.

Tuesday, June 29, 2010

Fresh Tomato Sauce

As seen on Channel 7 June 29, 2010

Take advantage of the fresh tastes of summer

2 pounds ripe tomatoes, about 3-4 large tomatoes
2 garlic cloves, peeled and minced
3 tablespoons olive oil
1/4 cup chopped fresh basil
1/2 teaspoon salt, or to taste
black pepper, to taste
1 pound spaghetti
freshly grated Parmesan cheese for serving

Preparation:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.

Saturday, June 26, 2010

Red, white and blue for July 4th holiday recipes

Berry parfaits – Yogurt, strawberries, blueberries

Spinach, strawberry, Blueberries and Jicama salad with Raisin Citrus dressing
1 (6 oz. package baby spinach
8 oz. (1 ½ cups) fresh strawberries, hulled and sliced in half
½ cup fresh blueberries
½ cup jicama sticks

Raisin Salad dressing
¾ cup reduced-fat sour cream
¼ cup fat-free (skim) milk
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon orange juice concentrate
Grated peel of 1 medium orange
¼ teaspoon salt
¼ cup raisins

Combine sour cream, milk, honey, lime juice, orange juice concentrate, orange peel and salt in small bowl. Blend well, add raisins.

Red pepper hummus with blue chips, cucumber strips

Raisin, Ham, Goat Cheese and Pecan Pizza
1-11 oz. canned thin pizza crust
2 tsp. vegetable oil
2/3 cup raisins soaked in 2/3 cup hot water for 15 minutes
3 oz. crumbled goat cheese
1/4 cup chopped pecans
1 cup cubed, cooked ham
2 Tbs. chopped fresh rosemary or 2 tsp. dried rosemary
1 1/2 Tbs. honey

Spray a cookie sheet with non-stick cooking spray and unroll the canned pizza crust on it. Bake the crust for 5 minutes at 400°. Remove crust from oven and brush with vegetable oil. Top with drained raisins, cheese, pecans, ham and rosemary. Drizzle with honey. Bake another 5 – 6 minutes or until crust is golden brown. Cut into 18 pieces.

ALL-AMERICAN RAISIN APPLE TARTLETS
2 tablespoons heart-healthy buttery spread
4 medium green apples, peeled and sliced
1/4 cup brown sugar
1 teaspoon cinnamon
1 cup California raisins
18 sheets phyllo dough
Butter flavor cooking spray
9 tablespoons shredded low-fat sharp Cheddar

Preheat oven to 375°F and spray 12 cupcake tins with nonstick cooking spray. Melt buttery spread in a large skillet over medium heat. Stir in apples and cook, stirring frequently, for 10 minutes. Stir in brown sugar and cinnamon and cook for a minute more; add raisins and set aside. Meanwhile, lay 1 sheet of phyllo on a cutting board; keep remaining covered with a damp towel to prevent drying. Spray sheet with cooking spray. Repeat with 5 more sheets, sprinkling 3 tablespoons cheese in under the last layer; press firmly to keep cheese in dough. Repeat twice more to make 3 rectangles. Cut each in half crosswise, then cut each piece into 6 strips. Press 3 strips into each tin letting the dough fold over the top by about 1/2-inch. Fill with equal amounts of fruit. Bake for 10 minutes; tent loosely with foil and bake for 10 minutes more.

Makes 12 small desserts

Saturday, February 6, 2010

Chinese New Year Recipes 2010

EIGHT PRECIOUS RICE PUDDING

Use of glutinous rice in sweets is of such prominence that one of its Chinese names is “sweet” rice (rice that is used in sweets, not itself sweet in taste.)
One of the best known desserts made with glutinous rice is named Eight Precious Rice Pudding, Eight Treasure Rice Pudding, or Eight Jewel Rice Pudding. It is a steamed dish decorated with eight kinds of nuts, seeds, and dried, honeyed or candied fruit that represent eight precious stones. Eight is a lucky number in China as the word for "eight" and "fortune" are similar. Sometimes a coin is inserted into the pudding, and the lucky person who finds it will have fortune for the rest of the year.
Ingredients:
1 1/2 cups glutinous rice
3 tablespoons oil
1 cup sweet bean paste filling (do sa)
1/4 cup sugar
Assorted dried and candied fruit (choose 8 from suggested list below)
1/4 cup milk
1 tablespoon cornstarch
1 teaspoon almond extract
1 teaspoon butter

Preparation:
1. Put rice in pot with water level 3/4 inch above rice. Cover and bring to boil. Turn off heat, and let sit, covered for 20 minutes. Stir in sugar and remaining 2 tablespoons oil. Mix well. Set aside.
2. Grease medium-sized bowl heavily with 1 tablespoon oil. Place the candied fruits and raisins in a decorative pattern on the bottom of the bowl; floral shapes are common.
3. Spread a layer of rice mixture over fruits carefully so as not to spoil the design. Spoon a layer of red bean paste over the rice. Cover with another layer of rice. Pack tight.
4. Place bowl on rack in pot or in steamer. Cover. Steam over boiling water 1 hour. Remove pudding carefully by running flexible spatula around edge. Put serving plate over bowl and invert bowl.
5. Mix the milk, cornstarch and extract with a cup of water. Bring to the boil and stir until it thickens, then add the butter. Pour over the hot pudding and serve.

Approximate nutrient analysis: per person when serving 10 people. Calories- 262 cal, Carbohydrate- 55 g, Protein- 4 g, Sodium- 87 mg, Total fat- 3 g, Saturated fat- 2 g, Cholesterol- 7 mg.

Candied orange or lemon peel
Candied walnuts
Dates
Dried apricots
Dried cranberries
California Golden Raisins
Lotus seeds
Maraschino cherries
Raisins
Red dates
Whole almonds

Shrimp Toasts

One 3.5 oz package toasted rice crackers (not cakes!)
1 egg white

1 pound raw, medium shrimp, peeled and deveined (can purchase this way which will save a lot of time)
1 egg
2 T heavy cream
1 T shao hsing wine or sherry or vodka
1 teaspoon salt
1 teaspoon corn starch
1/2 cup finely chopped water chestnuts
2 scallions, minced
1 teaspoon minced gingerroot (optional)
1 egg yolk
2 T water

Beat egg white with a fork. With a pastry brush, apply a light coating of egg white to each rice cracker. Place on cookie tray. Bake 7 minutes at 350 degrees. Let cool.

Dry shrimp well and place in food processor. Puree until just chopped. Add whole egg, cream, wine, salt and cornstarch. Process until just mixed. Stir in water chestnuts and scallions, plus ginger if desired.

Place a spoonful of pureed shrimp on each cracker, mounding slightly. Beat egg yolk with water. Brush top of each shrimp toast with egg wash. Bake 12-14 minutes at 350 degrees until shrimp is cooked through.
makes 48.

Steamed Beef Balls with Tangerine Peel
You can buy dried tangerine peel at the Asian food store, but we always made our own. Just save the skins after peeling a tangerine. place in a covered basket to let dry, then in spice bottle. Grandma says it is important to scrape the white inner part of the peel, so as to remove the bitterness.

1 pound lean ground beef (sirloin)
1 T ginger root, peeled and minced
2 green onions, cut into 1” pieces, then minced
I piece dried tangerine peel, ~ 1” x1”, soaked in water, inner white scraped off, minced fine
2 T cornstarch
1 t salt
½ t sugar
¼ t black pepper

Combine all ingredients. Let flavors blend 15 minutes. Form into 16 round balls. Place on pie pan. Steam over high heat 7-8 minutes.

Fish in a Bamboo Leaf
Makes 4 servings

1-½ pounds firm white fish fillets, such as sea bass or red snapper,
each about ¾ inch thick
2 dried bamboo leaves or parchment paper
3 green onions, julienned

Sauce
2 teaspoons chopped ginger 1 clove garlic, minced
2 tablespoons black bean garlic sauce 2 teaspoons sesame seed oil
2 tablespoons soy sauce 1-tablespoon sugar
2 teaspoons chili bean sauce ¼ cup chicken broth
2 teaspoons black bean sauce 2 teaspoons cornstarch

Soak bamboo leaves in hot water for 30 minutes. Cut each leaf in half crosswise.
Cut fish crosswise to make 2-inch by 3-inch pieces.

Combine sauce ingredients and microwave on high for one minute (or heat and boil for 1 minute until thickened)

Fold each leaf half into a cone. Secure with wooden pick. Stuff each cone with ¼th of the fish, a heaping tablespoon of the sauce, and ¼th of the green onions.

Place fish in a steamer. Cover and steam over high heat for 6 to 8 minutes until fish are opaque.
(Alternative: can wrap in a square of parchment paper and steam)