December 2nd, 2013
No more turkey….that’s right!! It happens when you buy a turkey too big for the family. Plenty of leftovers, I agree; I am tired of it now. Looking for something different to make, I think I had found the recipe. Even though I used shrimp, this sauce is good with any fish….and chicken too! It can be made gluten free, by using gluten free soy sauce.
SHRIMP WITH THAI COCONUT-CURRY SAUCE
2 teaspoons dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 minced garlic cloves
1 cup chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste (every super market has it)
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce (if preparing gluten free, then get low sodium gluten free soy sauce)
1 tablespoon brown sugar
1/2 tsp. salt, divided
1 14-ounce can light coconut milk
2 tablespoons chopped fresh cilantro
2 lbs. raw jumbo shrimp, peeled
lime wedges
In a large frying pan, heat 1 teaspoon of the dark sesame oil. Add shrimp and cook until a nice pink color.
In a large nonstick skillet heat the other teaspoon of dark sesame oil over medium heat. Add ginger and garlic, cook 1 minute. Add pepper and onions; cook 1 minute.
Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer but make sure not to boil it. Add juice of a lime. Add shrimp and warm them up, again, without boiling it.
You can serve it over cooked basmati rice…..I chose to serve it over cheese grits. Pass the extra lime wedges around.
Enjoy!!
August 5th, 2013
When it is sunny in Philadelphia the visitors and residents really come out to enjoy the beautiful weather. Sunny skies, low humidity, and cooler temperatures, that’s what everyone in the city was enjoying on Sunday.
Parc is one of those restaurants that sit overlooking the square. Outdoor dining in a cafe atmosphere…great music playing in the background.
Parc is located at 227 S. 18th St, at Locust St., Philadelphia, 19103. Tel. 215-545-2262. Website? http://www.parc-restaurant.com. Parc is also part of Starr Restaurant Group.
It was late in the afternoon, but nevertheless, Parc was crowded and still serving lunch. They open for breakfast, lunch, dinner, and Sunday Brunch.
The bread is baked in-house and smelled delicious. Since I have been eating gluten free, I have almost forgotten how dense bread really can be.
A few appetizers were ordered:
The Steak Tartare was made with chopped filet, capers and a quail egg on top.
This appetizer is one of my favorites at Parc. Chicken Liver Parfait with red wine gelee. It is a filling appetizer, perfect for sharing, as well. I didn’t, but you know what I mean.
An Heirloom Tomato Salad offered the taste of summer!!
Our server mentioned that he loved the Trout Amandine with Haricots Verts, and lemon brown butter. And he was right….delicious!
I decided on the Sunday Special. I think the Coq Au Vin makes its appearance at Parc every Sunday…so if you are there, I recommend it. It is so tasty and it really falls off the bone.
Parc offers wonderful desserts, but to tell you the truth we were totally satisfied…..so a little walk it was all that was needed.
Talk to you later.
August 1st, 2013
So many variations of this Mediterranean dish. Layers of lamb and eggplant, topped with a Bechamel sauce. Rainy and somewhat cooler weather, brings this recipe to the table.
MOUSSAKA
2 eggplants, sliced in rounds
Canola Oil
1 onion, chopped
1 lb. ground lamb
2 garlic cloves, chopped
2 teaspoons Italian seasoning
1 teaspoon ground cinnamon
1 large can of crushed tomatoes (28 ounces)
2 tablespoons unsalted butter
2 tablespoons all purpose flour (I used a gluten free flour.)
1 1/2 cups of milk, room temperature
1/2 cup Parmesan Cheese
Pre-heat oven to 375 degrees.
Place eggplant slices in a single layer on a foiled lined baking sheet. Brush both sides with canola oil and seasoned with salt and pepper. Baked until softened and browned, about 15 minutes.
In a skillet add 1 tablespoon canola oil and cook the onions until they are soft. Add the lamb, breaking it into small pieces. Add garlic, Italian seasoning, 1/2 teaspoon cinnamon, salt and pepper. Stir in the tomatoes and simmer until the flavors have combined and the sauce thickens. It will take about 25 minutes. Adjust seasonings, if you wish.
In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk. Season with salt and pepper, add 1/2 teaspoon cinnamon. Bring to a simmer, and cook until it thickens.
In a 9 x 9 baking pan place a layer of eggplant. Spread the lamb mixture evenly over the top. Place another layer of eggplant on top.
Then, pour the Bechamel sauce over the top and sprinkle with cheese. Bake until browned and you see it bubbling. This could take about 30 minutes.
Remove from the heat….letting it rest a bit. Then, Enjoy!!
Note: Make it your own…more cinnamon, less cinnamon, beef instead of lamb…you know what to do. If you are choosing to make this recipe gluten free, plenty of sauces and all purpose flours are now on the market. Please grate your own cheese!!
June 17th, 2013
During the First Rehoboth VegFest I got a taste of Dr. Ruby Lathon’s Mango Kale Salad. It has been a few weeks since that event, and I have made it several times. Enough with the kale my husband said. Haha!
The weather is getting warmer and warmer and I think this salad could be a great addition to your summer recipes.
I did not know 2 of the ingredients: Red Star Yeast Flakes and Bragg Liquid Aminos. A trip to our local Rehoboth Health Food Store is all it took. Rehoboth has a new health food store called Good News Natural Foods. It is located at 220 Rehoboth Avenue. Website? http://www.goodnewsnaturalfoods.com.
Red Star Yeast Flakes – It is a vitamin fortified food product. It is a source of high quality protein, amino acids, vitamins and fiber. It can be added to your meals and drinks, sprinkle on popcorn, or use as a seasoning for salads, soups, casseroles and gravies. It is gluten free, but packaged in a facility that processes soy, wheat, milk, eggs and peanuts. My husband has celiac disease and did not have any problems. More info? Please visit http://www.lesaffre-yeast.com.
Bragg Liquid Aminos – It is an all purpose seasoning from soy protein; natural soy sauce alternative. It has naturally occurring sodium; none is added. Gluten free. More info? http://www.bragg.com
MANGO KALE SALAD
Please note that this recipe makes 6 to 8 servings. You can adapt it to your needs.
2 bunches curly kale, washed and torn into small pieces
3 tablespoons extra virgin olive oil
1 medium red onion, chopped
2 or 3 cloves of garlic, peeled and minced (optional)
2 or 3 tablespoons Bragg’s Liquid Aminos
2 or 3 tablespoons nutritional yeast
Cayenne pepper, to taste
1 large, ripe or almost ripe mango, peeled and diced into small squares.
Place the kale in a large bowl. Massage the kale for a minute or two to soften it.
Drizzle the olive oil over the kale and toss with salad tongs to coat all leaves with the olive oil.
Add the remaining ingredients and toss well.
Serve and Enjoy!!
Note: I only used one bunch of the curly kale since there were only 2 of us eating. I think I would use 2 mangos if using 2 bunches.
If you would like other recipes from Dr. Ruby Lathon, please visit http://www.rubylathon.com. You can also find her on Facebook.
June 2nd, 2013
I have to pinch myself….another gorgeous day at the Delaware Beaches!! We are on a roll.
I am not a breakfast person but I do have to agree that quiches are very versatile and easy to assemble. They can be eaten for breakfast, lunch or dinner. And, is a brunch favorite.
This Crustless Asparagus Quiche is so easy, low in fat, calories and gluten free! Guilt free eating at this time of bathing suit season! You can substitute seasonal veggies, but at this time asparagus are fantastic, so why not?
Guests at the beach? This could be a winner.
CRUSTLESS ASPARAGUS QUICHE
2 cups asparagus ends trimmed and chopped
1 can evaporated low fat or skimmed milk (I used low fat.)
3 large eggs, beaten
2 tablespoons all-purpose flour (I used gluten free flour.)
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper
2 cups reduced fat shredded mild or sharp Cheddar cheese (I even used less than that, but make it your own.)
1/2 cup red bell pepper, chopped
Pre-heat oven to 350 degrees.
You can spray your pie pan with cooking spray, but since I am making it gluten free, I just lightly buttered the pan.
Blanch asparagus by placing in a pot of boiling water for about 3 minutes. Remove from the water and set aside.
After beating the eggs, whisk evaporated milk, flour, salt and pepper into the eggs in a medium bowl until blended.
Stir in asparagus, cheese (save about 2 tablespoons) and bell pepper into prepared pan. Sprinkle with the remaining 2 tablespoons of cheese.
Bake about 25 to 30 minutes until knife inserted near center comes out clean and top is lightly brown.
Run knife around inside of edge, then, turn over on a plate.
Cut and enjoy with your favorite side dish, depending at what time of the day you are serving it. Enjoy!
May 28th, 2013
It should have been meatless Monday, but how could we have done that to Memorial Day? So, instead, meatless Tuesday it is. This recipe uses curry powder. If you are not a fan of curry, you might want to close this post now, or figure out a way to make it your own. I usually do. For example this recipe called for the addition of water, instead I added vegetable broth. It gave it more flavor and color.
The recipe is simple, takes no time to prepare and it is also good for you.
CURRIED EGGPLANT WITH TOMATOES & BASIL
1 cup white Basmati rice
Kosher salt and black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved (I only had one, and it was just fine,)
1 eggplant (1 lb.), cut into 1/2-inch pieces (Don’t worry about peeling them.)
1 1/2 tsps. curry powder (I used a bit more because I like it.)
2 cups of vegetable broth
1 15 1/2 ounce can of chickpeas, rinsed
1/2 cup fresh basil
1/4 cup plain low-fat yogurt (preferably Greek). It is optional.
Make the rice according to package directions.
While the rice is cooking, heat the oil in a deep frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, for about 5 minutes.
Stir in the tomatoes, eggplant, curry powder, 1 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until fragrant, about 2 minutes.
Add 2 cups vegetable broth and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
Stir in chickpeas and cook just until heated through, about 3 minutes.
Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork.
Serve the vegetables over rice.
And, it will be totally up to you if you want to garnish it with yogurt. Yogurt and curry…they do go well together.
Enjoy!
Note: To make the recipe gluten free, please make sure to read the labels. Plenty of canned veggies are gluten free, and some companies do use more sodium than others. Same with the broth.
April 29th, 2013
I will be the first one to tell you that when I first tasted “mole”, let’s say I was not that thrilled. Was it a sauce to cover otherwise a tasteless piece of beef or chicken? Over the years I have learned to acquire the taste. So many variations of this sauce…some nutty, sweeter, more cumin, less cinnamon. Mine just has a bit of unsweetened cocoa powder and brown sugar. Not traditional but it tastes good.
The pork mole is gluten free; so is the rice timbale and salsa. Make sure your store bought ingredients are gluten free. It also does not take long to make, either. Pretty easy and tasty, actually.
You can make both dishes at the same time or start with the pork mole, keeping it warm while making the rice. Make it your own, remember?
PORK MOLE!!
1 1/4 lbs. pork tenderloin. Cut into bite size pieces
1 teaspoon crushed garlic (store bought or your own)
1/2 cup chopped onion
1 can (14.5 ounces) diced tomatoes, no salt added (No salt added stewed tomatoes can be substituted.)
1 teaspoon chili powder
1/8 teaspoon chipotle chili powder
1/2 teasppon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
2 tablespoons brown sugar, lightly packed (Splenda has a Brown Sugar substitute that can also be used.)
Spray or lightly oil a large skillet with cooking spray and heat over medium-high heat. Add pork and cook until the pork is no longer pink. Stir occasionally.
Add garlic and oion and cook for a couple of minutes until tender and lightly browned.
Add remaining ingredients, bring mixture to a boil. Then, reduce and simmer for about 5 minutes, stirring occasionally.
SALSA & RICE TIMBALE
1 tablespoon olive oil
1/2 red pepper, seeded and finely diced
2 shallots, finely chopped
2 cloves garlic, minced (store bought or your own)
1 cup uncooked long grain rice
2 cups low sodium, chicken broth
1/2 cup chopped fresh cilantro
2-3 cups fresh salsa
In a medium sauce pan heat oil over medium-low heat. Add the red pepper, shallots and garlic. Cook for about 5 minutes.
Add rice and stir well. Add the stock, bring to a boil. Reduce heat to medium-low, cover and cook for about 17 minutes, until rice is tender.
Mix in the cilantro.
Spray or lightly oil (your preference), the timbales (tartlet pans), or ramekins. You might need 40 to 6 depending on size.
Once rice is ready, mix one cup of the fresh salsa into the rice. Then, spoon rice into the timbales, pressing down firmly with the back of a spoon. Turn one timbale on each serving plate to unmold and garnish with the rest of the salsa.
Place 1/2 – 1 cup of the pork mole on the plate.
I served mine with sauteed spinach….it gave it more color!! Cook your favorite veggie!
Note: I bought “fresh salsa” from the supermarket, by the vegetables…or, you can prepare your own.
Enjoy!!
April 17th, 2013
I have expanded my friends with an added group of individuals that get together once a week. Our goal is nutrition, lifestyle changes, health, and shedding some pounds along the way. That’s all I can say….what we say in our meetings, and we say plenty, stays in that meeting.
But, Pat did bring a recipe that is worth sharing. If I say Turkey Meatloaf in my house…the answer is hmmm. Nothing else. I decided to get some meatloaf history.
Meatloaf is usually made from ground beef, lamb, pork, veal, venison, poultry, or a combination thereof is often used, as well. With European origins; meatloaf of minced meat was mentioned in the Roman cookery collection, Apicius, in the 5th century. Apicius is the term that has long been associated with the excessively refined love of food.
It is a traditionally German and Belgian dish; a cousin to the Dutch meatball.
But, my biggest surprise was to learn that the American meatloaf has its origins in scrapple. Are you kidding me? That’s my favorite! Anywhere I find scrapple, I try it. I also cannot wait for the Apple Scrapple Festival in Bridgeville, Delaware. Scrapple is a mixture of ground pork and cornmeal. I can see the resemblance.
American meatloaf did not show up in cookbooks until the later part of the 19th century.
The reviews are good for this turkey meatloaf. I made this recipe my own by replacing the breadcrumbs with gluten free breadcrumbs made from scratch. I also used low sodium Heinz ketchup, and low sodium chicken broth.
So, he (my husband), asked tonight? What’s for dinner? He was so excited. Suddenly his face crumbled as I mentioned Turkey Meatloaf…ha ha.
Turkey Meatloaf
1 tablespoon oil
1 large onion, chopped to make 1 1/2 cups
2 garlic cloves, minced (I think I put 3)
3/4 teaspoon salt, divided (optional)
1/2 teaspoon ground pepper, divided
1 1/2 teaspoons Worcestershire sauce
1/3 cup fat free, less sodium, chicken broth (I used low sodium)
3 tablespoons ketchup, divided
1 3/4 pounds ground turkey, 97% lean
3/4 cup dry breadcrumbs
1 large egg, lightly beaten
1 large egg white, lightly beaten
Pre-heat oven to 375 degrees. Heat oil in medium skillet over medium heat. Add onions and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon of pepper; cook, stirring for about a minute. Stir in Worcestershire sauce, broth, and 1 tablespoon of ketchup. Transfer mixture to a large bowl to cool off.
Then, add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl. Mix well; the mixture will be very moist.
Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. I used a little bit of oil instead because cooking sprays usually have gluten. Place turkey mixture on the baking sheet and form into a loaf. Brush the mealoaf with the remaining 2 tablespoons of ketchup.
Place in the oven and cook for about 1 hour or until the thermometer measures 170 degrees. Let it rest a bit, slice, and enjoy with your choice of sides.
My husband still was skeptical. He had acorn squash and greens beans as his sides. Once he tried it. he agreed that it was definitely moist and tasty.
I just wanted my meatloaf on top of broccoli cole slaw and plain acorn squash. Sort of boring, but that’s all I wanted..watching the calories!!
I will make it again, that’s a given…..I really enjoyed it. And, my husband? Well, he is having a gluten free meatloaf wrap tomorrow to take for lunch. He just does not know it yet.
Thanks Pat. Good choice!!
Talk to you later!!
 
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