Grilled Citrus Fish

Grilled Citrus Fish
Grilled Citrus Fish

Ingredients
2 fillets of sole
2 tsp olive oil
3 tsp lemon juice
4-5 Tbsp orange juice
1/2 tsp garlic – finely chopped
2 tsp fresh parsley – chopped
5-6 basil leaves
2-3 orange slices – de-seeded
10-12 onion rings
Salt – to taste
Pepper – to taste
Rocket leaves

Procedure
*Spread one tsp of oil in a bowl.
*Pour in the lemon and orange juice.
*Sprinkle salt and pepper, stir gently.
*Add garlic, parsley and basil leaves, stir gently.
*Tear the orange slices, add them and mix well.
*Gently roll the fish in the marinade, add the onion rings and keep it in the fridge for two hours.
*Then heat one tsp of oil in a pan, add the fish with the onions and oranges.
*Cook the fish for two minutes each side using the marinade as a basting sauce.
*Serve with a handful of rocket leaves, pour a spoonful of marinade juice over it and sprinkle some pepper.


Roasted Fish with Kabocha Coulis Recipe

Roasted Fish with Kabocha Coulis Recipe

Roasted Fish with Kabocha Coulis Recipe

Servings: 4

Ingredients:

  • 4 pieces (about 1 in. thick, 4 to 5 oz. each) boned, skinned halibut or other firm white-fleshed fish (see notes)
  • About 1 tablespoon olive oil
  • Salt and pepper
  • 6 ounces fresh shiitake or portabella mushrooms (or 3 oz. of each)
  • 1 tablespoon minced garlic
  • 1/2 cup fat-skimmed chicken broth
  • 1/2 cup tomato sauce
  • 1 cup frozen shelled soybeans
  • 2 tablespoons thinly sliced fresh chives or green onions
  • Kabocha coulis
  • 2 tablespoons chopped fresh basil leaves (optional)´

Procedure:

  1. Rinse fish and pat dry; coat pieces with about 2 teaspoons olive oil. Sprinkle lightly all over with salt and pepper. Set a 10- to 12-inch nonstick frying pan with ovenproof handle over high heat; when hot, set fish in pan and cook until lightly browned on the bottom, 2 to 3 minutes.
  2. Transfer pan with fish to a 350° regular or convection oven and bake until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes.
  3. Meanwhile, rinse and drain mushrooms; trim off and discard stems for shiitakes (tough stem ends only for portabellas). Cut mushrooms into 1/2-inch chunks.
  4. In an 8- to 10-inch nonstick frying pan over medium-high heat, stir mushrooms and garlic in 1 teaspoon oil until mushrooms are limp, about 5 minutes. Add broth, tomato sauce, and soybeans; simmer, uncovered, stirring occasionally, until soybeans are tender to bite, about 5 minutes. Stir in 1 tablespoon chives. Add salt and pepper to taste.
  5. Mound a fourth of the soybean mixture in the center of each of four dinner plates. Top each mound with a piece of fish, pan-browned side up, and spoon Kabocha coulis equally around soybean mixture. Gently shake each plate to level coulis. Garnish fish with remaining tablespoon chives and scatter chopped basil over coulis if desired. Add more salt and pepper to taste.

Yogurt Marinated Chicken Kebabs with Israeli Couscous Recipe

Yogurt Marinated Chicken Kebabs with Israeli Couscous

Total Time: 45 Minutes
Servings: 4

Ingredients:

  • 1 1/2 cups plain low-fat yogurt, divided
  • 2 teaspoons garam masala (see Notes)
  • 1 teaspoon Madras curry powder
  • 2 garlic cloves, minced
  • 1 tablespoon plus 1 tsp. salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds boned, skinned chicken breast, cut into 1 1/2-in. pieces
  • 1/3 cup crumbled feta cheese
  • 3 tablespoons minced red onion
  • 1 teaspoon finely shredded fresh lemon zest
  • 2 tablespoons chopped fresh mint, divided
  • 1 1/2 cups Israeli couscous (see Notes)
  • 2 teaspoons olive oil
  • 2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
  • Four 8-in. skewers

Procedure:

  1. Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
  2. In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
  3. Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
  4. Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.

Mexican Salad with Pomegranate-Lime Dressing Recipe

Mexican Salad with Pomegranate-Lime Dressing

Servings: 4

Ingredients:

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh pomegranate juice
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 small garlic clove, minced
  • 1 teaspoon olive oil
  • 2 cups arugula leaves
  • 1 1/2 cups (3-inch) julienne-cut peeled jicama
  • 1/2 cup vertically sliced red onion
  • 1/2 cup diced peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup fresh pomegranate seeds
  • 4 teaspoons pine nuts, toasted

Procedure:

  1. Combine first 6 ingredients in a large bowl.
  2. Add olive oil, and stir with a whisk.
  3. Add arugula and the next 4 ingredients (through cilantro), and toss gently.
  4. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts.
  5. Serve immediately.

Grilled Grouper with Plantains and Salsa Verde Recipe

Grilled Grouper with Plantains and Salsa Verde Recipe

Servings: 2 (serving size: 1 fillet, 1 tablespoon sour cream, 1/4 cup salsa, and 2 plantain pieces)

Ingredients:

  • Olive oil-flavored cooking spray
  • 1 underripe plantain
  • 1/4 teaspoon salt, divided
  • 2 (6-ounce) grouper fillets (about 1/2 inch thick)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced fresh cilantro
  • 1/2 cup bottled green salsa
  • 2 tablespoons reduced-fat sour cream
  • Chopped cilantro (optional)

Procedure:

  1. Heat a large grill pan coated with cooking spray over medium-high heat.
  2. Cut plantain in half lengthwise; cut each half crosswise into 2 pieces. Spray plantain pieces with cooking spray; grill 4 minutes on each side or until golden and slightly soft. Sprinkle with 1/8 teaspoon salt.
  3. Drizzle fish with juice; sprinkle with 1/8 teaspoon salt and minced cilantro. Grill 4 minutes on each side or until fish flakes easily when tested with a fork. Top fish with salsa and sour cream, and serve with plantain pieces. Garnish with chopped cilantro, if desired.

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream Recipe

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Total: 20 Minutes
Servings: 4 (serving size: 2 tacos)

Ingredients:

  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • Cooking spray
  • 1/8 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream
  • 2 tablespoons 1% low-fat milk
  • 1/2 ripe peeled avocado, diced
  • 2 cups packaged angel hair slaw
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas

Procedure:

  1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
  2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
  3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
  4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
  5. Serve

Mushroom and Corn with Poblano Tacos Recipe

Mushroom, Corn, and Poblano Tacos

Servings: 4  (serving size: 2 tacos and 2 lime wedges)

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 (8-ounce) package presliced mushrooms
  • 1 cup prechopped onion
  • 1 teaspoon dried oregano
  • 1 teaspoon bottled minced garlic
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1 poblano chile, chopped (about 1/2 cup)
  • 1 1/2 cups frozen whole-kernel corn
  • 1 (14.5-ounce) can no-salt-added black beans, rinsed and drained
  • 1/4 cup salsa verde
  • 1 tablespoon fresh lime juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 8 (6-inch) corn tortillas
  • 3/4 cup (3 ounces) crumbled queso fresco
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup light sour cream
  • 8 lime wedges

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms to pan; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil to mushrooms. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.
  2. Heat tortillas according to package directions. Divide vegetable mixture evenly among tortillas. Top each tortilla with 1 1/2 tablespoons cheese, 1 1/2 teaspoons cilantro, and 1 1/2 teaspoons sour cream.
  3. Serve with lime wedges.

Lime-Cilantro Pork Tacos Recipe

Lime-Cilantro Pork Tacos

Servings: 4 (serving size: 2 tacos)

Ingredients:

  • 1 pound pork tenderloin, trimmed and cut into thin strips
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 1/2 cups thinly sliced onion
  • 1 small jalapeño pepper, seeded and chopped
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup chopped plum tomato
  • 3 tablespoons chopped cilantro
  • 2 1/2 tablespoons fresh lime juice
  • 8 (6-inch) flour tortillas

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
  2. Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
  3. Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
  4. Serve.

Note: Browning the pork improves its color, and the browned bits enrich the sauce’s flavor. Add more jalapeño pepper if you enjoy spicy food. Use the same pan to brown the pork and make the rave-worthy sauce.


Spicy Chicken Shawarma Recipe

Spicy Chicken Shawarma

Preparation Time: 20 Minutes
Servings: 4 (serving size: 2 stuffed pita halves)

Ingredients:

  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 5 tablespoons plain low-fat Greek-style yogurt, divided
  • 2 tablespoons fresh lemon juice, divided
  • 3 garlic cloves, minced and divided
  • 1 pound skinless, boneless chicken breast halves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tahini
  • 4 (6-inch) pitas, halved
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped plum tomato
  • 1/4 cup prechopped red onion

Procedure:

  1. 1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves.
  2. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
  4. 2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well.
  5. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves.
  6. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.
  7. serve.

Pita Salad with Cucumber with Fennel and Chicken Recipe

Pita Salad with Cucumber, Fennel, and Chicken

Preparation Time: 20 Minutes
Servings: 4 (serving size: 1 1/2 cups)

Ingredients:

  • 2 (6-inch) pitas
  • 2 cups thinly sliced fennel bulb
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup vertically sliced red onion
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/4 cup fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil

Procedure:

  1. Preheat oven to 350°.
  2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute.
  3. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber).
  4. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  5.  Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
  6. Gradually add oil, stirring with a whisk.
  7. Drizzle dressing over pita mixture; toss to coat.
  8. Serve immediately.

Halibut with Lemon-Fennel Salad Recipe

Halibut with Lemon-Fennel Salad

Preparation Time: 20 Minutes
Servings: 4 (serving size: 1 fillet and about 1/2 cup salad)

Ingredients:

  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 5 teaspoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 4 (6-ounce) halibut fillets
  • 2 cups thinly sliced fennel bulb (about 1 medium)
  • 1/4 cup thinly vertically sliced red onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon fresh thyme leaves

Procedure:

  1. Combine first 4 ingredients in a small bowl. Combine 1 1/2 teaspoons spice mixture, 2 teaspoons oil, and garlic in a small bowl; rub garlic mixture evenly over fish.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  3. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
  4. Combine remaining 3/4 teaspoon spice mixture, remaining 2 teaspoons oil, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat.
  5. Serve salad with fish.

Chicken with Spinach and Feta Salad Recipe

Spinach, Chicken, and Feta Salad

Servings: 4 (serving size: 3 cups)

Ingredients:

  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 pound skinless, boneless chicken breast
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped red onion
  • 1 1/4 cups (1-inch) pieces yellow bell pepper
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 (7-ounce) package prewashed baby spinach

Procedure:

  1. Combine the first 9 ingredients, stirring with a whisk.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Sprinkle chicken with black pepper.
  4. Add chicken to pan; cook 4 minutes.
  5. Turn chicken.
  6. Add onion; cook 4 minutes or until chicken is done and onion is tender, stirring the onion frequently.
  7. Cut chicken into 1/2-inch-thick slices.
  8. Combine chicken, onion, bell pepper, cheese, chickpeas, and spinach in a large bowl.
  9. Drizzle vinaigrette over salad; toss gently to coat.
  10. serve

Seared Scallops with Lemon Orzo Recipe

Seared Scallops with Lemon Orzo Recipe

Servings: 4 (serving size: 4 1/2 ounces scallops and about 3/4 cup pasta mixture)

Ingredients:

  • Cooking spray
  • 1/2 cup prechopped onion
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/4 teaspoon dried thyme
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Procedure:

  1. Heat a medium saucepan over medium-high heat.
  2. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes.
  3. Stir in pasta, broth, wine, and thyme; bring to a boil.
  4. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
  5. Stir in chopped chives and lemon juice. Keep warm.
  6. Heat oil in a large cast-iron skillet over medium-high heat.
  7. Sprinkle scallops evenly with salt and pepper.
  8. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.

Chicken Souvlaki Recipe

Chicken Souvlaki

Servings: 4 (serving size: 2 stuffed pita halves)

Ingredients:

  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/2 cup plain Greek-style yogurt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon extravirgin olive oil, divided
  • 1 1/4 teaspoons bottled minced garlic, divided
  • 1/2 teaspoon dried oregano
  • 2 cups sliced roasted skinless, boneless chicken breast
  • 4 (6-inch) pitas, cut in half
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup chopped plum tomato
  • 1/4 cup thinly sliced red onion

Procedure:

  1. Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
  2. Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat.
  3. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds.
  4. Add chicken, and cook for 2 minutes or until thoroughly heated.
  5. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato.
  6. Divide onion evenly among pitas. Enjoy

Saffron Fish Stew with White Beans Recipe

Saffron Fish Stew with White Beans

Total time: 20 Minutes
Servings: 4 (serving size: 2 cups)

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 cup prechopped onion
  • 1 teaspoon ground fennel
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves, crushed
  • 1 thyme sprig
  • 1/2 teaspoon grated fresh orange rind
  • 1/4 teaspoon saffron threads, crushed
  • 1 1/2 cups water
  • 1 1/2 cups clam juice
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/8 teaspoon salt
  • 1 pound flounder fillet, cut into (2-inch) pieces
  • 1 (14-ounce) can great Northern beans, rinsed and drained
  • Fresh thyme leaves

Procedure:

  1.  Heat oil in a large Dutch oven over medium-high heat.
  2. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes.
  3. Stir in rind and saffron; add water, clam juice, and tomatoes.
  4. Bring to a boil; reduce heat, and simmer for 5 minutes.
  5. Stir in salt, fish, and beans; cook 5 minutes. Top with thyme leaves.

Roasted Butternut Squash and Shallot Soup Recipe

Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.

Roasted Butternut Squash and Shallot Soup

Servings: 6 (serving size: 2/3 cup soup and 1 teaspoon chives)

Ingredients:

  • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 4 large shallots, peeled and halved
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons (1-inch) slices fresh chives
  • Cracked black pepper (optional)

Procedure:

  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
  3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Tortilla Meatball Soup Recipe

Tortilla Meatball Soup

Total time: 1 Hour, 30 Minutes
Servings: 6

Ingredients:

  • 2 jalapeño peppers
  • 1 red bell pepper
  • 2 ears corn on the cob
  • 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 6 garlic cloves, minced and divided
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1 pound ground sirloin
  • 1 large egg, lightly beaten
  • 1 chipotle chile, canned in adobo sauce, minced
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 2 cups (3/4-inch) cubed red potatoes
  • 1 cup (1/2-inch-thick) slices carrot
  • 3 cups fat-free, lower-sodium chicken broth
  • 2 cups water
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
  • 1/2 cup chopped fresh cilantro

Procedure:

  1. Preheat broiler.
  2.  Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
  3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
  4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
  5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly.
  6. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer.
  7. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

Beef Daube Provençal Recipe

Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef.

Beef Daube Provençal Recipe

Total time: 3 Hours, 15 Minutes
Servings: 6 (serving size: about 3/4 cup stew and 1/2 cup noodles)

Ingredients:

  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup red wine
  • 2 cups chopped carrot
  • 1 1/2 cups chopped onion
  • 1/2 cup lower-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Dash of ground cloves
  • 1 (14.5-ounce) can diced tomatoes
  • 1 bay leaf
  • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preparation:

  1. Preheat oven to 300°.
  2.  Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
  3.  Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
  4. Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.

Classic French Onion Soup recipes

Classic French Onion Soup

Servings: 8

Ingredients:

  • 2 teaspoons olive oil
  • 4 cups thinly vertically sliced Walla Walla or other sweet onion
  • 4 cups thinly vertically sliced red onion
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup dry white wine
  • 8 cups less-sodium beef broth
  • 1/4 teaspoon chopped fresh thyme
  • 8 (1-ounce) slices French bread, cut into 1-inch cubes
  • 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese

Procedure:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
  2. Preheat broiler.
  3. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
  4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Arroz Caldo Recipe

Arroz Caldo

Ingredients:

  • Garlic, crushed
  • Onions, cut in strips
  • Ginger, cut thinly in strips
  • Chicken breasts and/or chicken wings
  • Salt
  • Freshly grounded peppercorns
  • Whole peppercorns
  • Chicken broth (home-made or store-bought)
  • Green onions
  • Rice, washed not cooked
  • Cooking oil
  • Fish sauce
  • Lemon
  • boiled eggs (offtional)

Procedure:

  1. Make chicken broth by boiling the chicken, onions, garlic in a deep pan.
  2. Season the dish with whole peppercorns and salt.
  3. Remove scum when the water begins to boil.
  4. When the chicken cooks, place the meats on a dry dish; and set the broth aside.
  5. If using wings, remove the skin from the bones. Put the chicken bones back to the broth.
  6. Cut the chicken breasts into smaller parts using your ladle. No need to cut them thinly with fork and knife.
  7. Set aside the meats.
  8. In a separate boiling pan, heat up the cooking oil.
  9. When the oil is ready, fry a portion of the ginger strips.
  10. When the ginger turns golden, remove from the pan and drain the oils. We’ll be using the crispy ginger for garnish.
  11. Fry the rest of the ginger.
  12. When the ginger turns golden, add the chicken.
  13. Season the dish with fish sauce and ground peppers. Stir well.
  14. When the chicken releases more juice, add in the onions. Stir well.
  15. Add the uncooked rice. Grind the rice against the chicken so it will acquire more flavors.
  16. Add a cup of the chicken broth into the dish. Stir well.
  17. Cover the dish. Make sure that the heat is at medium.
  18. When the rice absorbs the broth, add another cup. Do this until the rice cooks entirely.
  19. Add more chicken broth according to the consistency you want for your soup. If you want a think porridge, put just enough broth as soon as the rice cooks. If you want a clearer porridge, add more broth.
  20. Season the dish with fish sauce and pepper.
  21. Upon serving, garnish with green onion tips, fried ginger, boiled eggs (optional) and lemon.

If the chicken broth you prepared is not enough while cooking the rice; you may use store-bought chicken broth to augment the difference. You can also use hot water with chicken cubes or water with fish sauce, ground pepper and onions.


Picadillio Cuban Stewed Ground Beef Recipe

What Cubans call picadillo is known as Arroz a la Cubana to Filipinos. The Philippine version is similar to normal Latino picadillo usually made with raisins, tomato sauce and diced potatoes added, but without green olives and capers, and is often served with white rice, fried plantains (maduros in Spanish, saging na saba in Filipino) on the side, and a fried egg on top. Boiled eggs are also eaten with the dish.

Picadillio Cuban Stewed Ground Beef

Ingredients:

  • 2 1/2 lbs. ground beef
  • 3 tbsp. olive oil
  • 1 1/2 medium onion, diced
  • 2 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 1/2 tsp. salt
  • 1 tbsp. oregano
  • 2 tsp. cumin
  • 2 tbsp. tomato paste
  • 1/4 cup water
  • 1/4 raisins (optional) or olives

Procedure:

  1. Heat oil oil in sautee pan big enough to hold ground beef and vegetables.
  2. When oil is hot, but not quite smoking, add onions.  Don’t overcook the onions, allow them to softly cook down to translucent and release their sugars.
  3. When the onions begin to soften, add the green bell pepper.
  4.  Stir together, cook down 5-7 minutes.  Add garlic.  Cook 2 minutes.
  5. Break ground beef up and mix in to softened vegetable mixture in pan.  Mix well and allow ground beef to brown slightly.
  6. As the meat is browning, add salt and ground black pepper. Oregano and cumin.
  7. Let cook for a few more minutes.
  8. Add tomato paste and mix in well.
  9. Add water, reduce heat to low and cover.
  10. Cook 10-12 minutes TOPS.
  11. Open, stir and add olives or raisins if desired.
  12. Serve over steamed white rice, maybe a side of black beans.