Farfalle with Lemon, Garlic, Parsley & Parmesan

Farfalle with Lemon, Garlic, Parsley and Parmesan
From Olive Magazine, April 2007

Printable Recipe

Prep time: 10 minutes
Cooking time: 8 minutes (plus time to boil water for the pasta)

Serves 2

Ingredients:
6oz/150g whole wheat farfalle (or whatever you’re in the mood for)
½ cup Parmesan
½ lemon juice & zest
1 clove garlic, minced
2-3 tbsp olive oil
¼ cup Italian/flat leaf parsley, finely chopped
Salt and pepper to taste

Directions:
1. Boil pasta as per directions in salted water (reserve 1 cup pasta water) and drain.

2. Combine the lemon juice, zest, garlic, parmesan, olive oil & parsley in a large serving bowl.

3. Drain the pasta and toss with the “sauce” in the serving bowl. Add a little pasta water or more lemon juice (depending on your taste buds) and some freshly ground pepper.

Scatter with more parsley or parmesan cheese and serve. This time it was a side dish for some Spice Rubbed Skirt Steak. Next time, some grilled shrimp will be a hit.

Spice Rubbed Skirt Steak

Spice Rubbed Skirt Steak
From my recipe box on Epicurious.com

Printable Recipe

Hands-on time: 25 minutes
Marinate time: 6- 48 hours in the fridge
Grill time: 8-10 minutes
Resting time: 5 minutes

Serves 2-4, depending on your appetite

Ingredients:
1 skirt steak
Marinade Paste:
3 garlic cloves, minced
1 tsp kosher salt
1 ½ tsp paprika
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp black pepper
½ tsp ground cinnamon
Pinch of ground cloves
1 tbsp olive oil

Directions:
1. In a small bowl, mash the garlic and then add the rest of the spices. Mix well and add the olive oil to form a paste. Set aside.

2. Prepare the skirt steak. Check here for step-by-step prep.

3. Rub the marinade paste on both sides of the skirt steak(s) and place them in a zip lock baggie. Marinate for at least 6 hours in the fridge, and up to 48 hours.

4. Before grilling, allow the steaks to come to room temperature (at least 30 minutes).

5. Grill steaks 3 minutes per side and then an additional minute at a time until it’s done to your liking. Total 8-10 for medium-rare.

6. “Resting” Chef Dennis Johnston’s tip: flip the side closest to the grill grates or pan onto a plate so that the meat sits hot side up. This ensures that the heat will rise into the air rather than go through the meat and continue to cook it. Place the plate in the fridge for 4-5 minutes. The center will retain the heat but the meat will be more tender than if you serve it hot off the grill.

7. Like flank steak or brisket, this tough cut of meat so remember to cut across the grain.

This time served with Farfalle with Lemon, Garlic, Parsley & Parmesan, but it will be awesome with a simple salad.

Pecan Breaded & Baked Haddock

Pecan Breaded & Baked Haddock
This is a healthier version of Crumbed/Breaded Fish

Printable Recipe

Prep time: 10 minutes
Fridge time: 20 minutes
Bake time: 10-20 minutes (depending on the thickness of the fish – don’t overcook)
Serves 4

Ingredients:
Olive oil to grease the pan and drizzle over the fish before baking
1 lb/450g haddock or other fleshy white fish
Dijon or honey Dijon mustard to slather on fish before “breading”
¾ cup toasted pecans, finely chopped
½ - ¾ cup Panko crumbs (Japanese breadcrumbs)

Directions:

1. Preheat the oven to 375°F/190°C and prepare a rimmed baking sheet. I cover with foil for easy clean up and then spread a thin layer of olive oil over the surface so the fillets won’t stick.

2. To toast the pecans, heat a non stick pan over medium heat and add the pecan halves or pieces in one layer. Cook for a few minutes, until the nuts start to brown and give off a lovely toasty aroma.

3. Finely chop the nuts and allow to cool for a few minutes. Combine with an equal amount of bread crumbs, mix well and set aside.

4. To prepare the fish, rinse fillets and pat dry. If the fillets are large, cut them in half across. Place a piece of parchment paper on a baking sheet or large plate. The fillets should be in one layer or the coating will stick together, rather than to the fillets.

5. Slather one side of the fish with spicy mustard of your choice and top with breading mixture. Completely cover the surface and pat firmly so that the breading will stick to the mustard. Place breaded side down on parchment and repeat slathering of mustard and topping with breading.

6. Place the tray/plate into the fridge for 10 -20 minutes to “set” the crust.

7. Using a spatula, carefully transfer the breaded fillets to the prepared oven pan. Drizzle the top of the fish with some olive oil and bake uncovered for 8-10 minutes. Gently flip and drizzle with a little more olive oil. Cook until the fish is white and flakes easily. The timing will depend on the thickness of the fish. If you want it more golden, place the baking sheet under the broiler for a couple of minutes. Don’t allow the fish to dry out, though.

Served here with Risi e Bisi Couscous

Risi e Bisi Couscous

Risi e Bisi Couscous

Printable Recipe

Hands on time: 10 minutes
Resting time: 10 minutes

Serves 2-3

Ingredients:
2 tbsp extra virgin olive oil
1 medium onion, chopped
1 cup couscous (I like to use whole wheat couscous when I can find it)
1 ¼ cup hot chicken broth
½ - ¾ cup frozen peas
2 heaping tbsp fresh mint, chopped
Juice and zest of ½ large lemon
¼ - ½ cup grated Parmesan cheese
Salt and pepper to taste

Directions:
1. Heat the oil in a medium skillet over medium heat. Sauté the onion until soft and translucent ( 3 minutes or so). Add the couscous and toss to “toast” for a minute or two.

2. While the onions are sautéing, heat the chicken broth in a small saucepan. Just before adding the hot broth to the couscous, add the frozen peas to the broth to heat through.

3. Pour the broth and peas into the couscous mixture in the skillet. Toss to combine and add the lemon juice & zest plus the chopped mint.

4. Transfer to a large bowl. Cover with foil and let rest for 5-10 minutes (until all the liquid has been absorbed and the couscous is soft).

5. Add the Parmesan cheese and salt and pepper to taste. Fluff and serve.

Great hot as a side dish or cold as part of a picnic or buffet.

Grilled Steaks In Robust Marinade

Grilled Steaks in a Robust Marinade

Printable Recipe

Prep time: 5 minutes
Marinating time: 1-24 hours
Cooking time: 8 minutes (or until it’s done to your liking)
Resting time: 5 minutes

Serves 2

Ingredients:
2 steaks – our preference is strip loin
Marinade:
2 tbsp olive oil
1-2 cloves garlic, minced
¼ cup red wine vinegar
Scant ¼ cup Worcestershire sauce
2 tbsp fresh oregano leaves, chopped
½ tbsp honey

Directions:
1. Combine all the marinade ingredients in a zip lock baggie large enough to hold the steaks side-by-side. Add the steaks and make sure both sides are covered with the oregano and garlic. If you are cooking within an hour or so, leave on the counter at room temperature. If you are planning on cooking the next day, place the baggie on a rimmed plate (just in case the bag leaks) and refrigerate. Take the steaks out of the fridge an hour before cooking so they come to room temperature.

2. Heat your grill or grill pan. It should be very hot. Place the steaks on the grill and lover the heat to medium high. Cook for 3 minutes before turning. Cook for another 3 minutes and then test for doneness. It should be rare at this point. I like to flip mine for an additional minute per side for medium rare. If you want it cooked any longer, reduce the heat or the outside will be charred before it’s cooked to medium well.

3. To rest – a critical step – ask any chef, flip the side closest to the heat up when transferring to a plate. Place in the fridge for 5 minutes. I promise the steak will not be cold, just relaxed and juicy.

Perfect with a salad or some roasted vegetables.

Skinny Brownies

Skinny Brownies
From The Substitute Yourself Skinny Cookbook

While I must admit that these brownies are not as unforgettable as some of the other brownies I’ve made, these are much healthier, and much lower in calories. The book says a saving of 180 calories per square, so now you can handle your sweet tooth craving without the guilt…or the fat!

Printable Recipe

Hands on time: 5 minutes
Baking time: 20-30 minutes depending on how chewy you like your brownies.

Makes 16 brownies

Ingredients:
Non stick cooking spray
1/3 cup unsweetened cocoa
1/3 cup all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
2/3 cup granulated sugar
1/3 cup water
1 tsp instant coffee
1/3 cup applesauce
1 tsp vanilla extract
2 egg whites

Directions:
1. Preheat the oven to 350°F/170°C. Spray an 8” square baking dish with non stick cooking spray. (Ruth’s note: I also cut some parchment paper to fit the bottom of the pan. Great for removing the brownies intact.)

2. In a mixing bowl, combine the cocoa, flour, baking powder, baking soda, salt and sugar. Mix well and set aside.

3. In a small saucepan, bring the water to a boil. Remove from heat and add the coffee. Stir to dissolve.

4. In a small bowl, combine the applesauce, vanilla and egg whites. Mix well and add the coffee mixture and combine. Stir into the dry ingredients and mix well.

5. Pour the brownie mixture into the prepared dish. Bake for 20-30 minutes. Let it cool on a rack for 10 minutes or until cool. Run a knife around the edges to loosen. Ruth’s note: if you are using the parchment paper method, flip out of the pan onto a cutting board. Peel off the parchment, place another cutting board over the brownies. You now have the brownies sandwiched between boards. Flip so that the top is back …on top.

Cut into squares and serve.

Shrimp & Minty Garlic Orzo

Shrimp & Minty Garlic Orzo
Inspired by an old Bon Appétit recipe (1993)

Printable Recipe

Prep time: 10 minutes
Cooking time: 15 minutes

Serves 3-4

Ingredients:
1 cup orzo (this would also work with any short pasta)
2 tbsp butter
3 large garlic cloves, minced
1 lb large shrimp, peeled
tender asparagus spears, cut into 1-2" pieces, blanched
Juice of 1 large lemon
¼ cup fresh mint leaves, chopped
Freshly ground black pepper to taste

Directions:
1. Boil pasta as per directions in salted water and drain.

2. In the meantime, heat the butter in a large heavy skillet over medium heat. Add the garlic and stir for about 1 minute. Add the shrimp and cook for 1 minute, or until the underside turns pink. Add the asparagus pieces and continue to cook for another minute or so,until the shrimp are pink (2-3 minutes total cooking time). Stir in lemon juice, pepper and mint. Toss and add the drained orzo.
3. Taste for seasoning and serve.

Lime Curry Marinated Hanger Steak

Lime Curry Marinated Hanger Steak
Adapted from my Epicurious Recipe Box

Printable Recipe

Prep time: 20-30 minutes
Marinating time: 1 hour on the counter or up to 4 days in the fridge
Grill time: 8-10 minutes
Rest time: 5 minutes to relax the meat

Serves 3-4 depending on the size of your hanger steak and your appetite

Ingredients:
For steak:
Juice of a large fresh lime juice
1-2 tbsp olive oil
1 heaping tbsp curry powder – this time I used Madras Sambar Masala – Mangal brand
2 lb/1kg (1-inch-thick) hanger steak (not so easy to find, so make friends with a butcher - mine is Chris de Waal of Getaway Farm)

Melon Cucumber Chutney:
2 cups chopped firm-ripe honeydew melon
1/3 seedless cucumber, peeled and chopped (about ¾ cup)
½ cup chopped red onion
3 tbsp fresh lime juice
¼ cup chopped cilantro
1 to 2 tsp minced fresh jalapeño including seeds
½ tsp ground coriander
¼ tsp ground cumin

Directions:

Chutney: In the end, I forgot to make the chutney. It's here for the next time I make the hanger steak - or flank - or skirt.
Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeño, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.

Hanger Steak:
Butchering -

It's critical to remove the membrane that coats the hanger steak (just loosen with a sharp knife tip and peel back with your fingers), allowing the marinade to penetrate the meat.
It's also necessary to remove the thick sinew that runs down the length of the hanger steak (below: that's what it looks like when removed)
And now you have two beautiful fillets to marinate and the sinew to discard.
Marinating:
1. Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper in a non reactive bowl .

2. Coat steak with curry mixture, massaging the paste in well and place in a zip lock baggie.

3. Marinate for up to 4 days in the fridge or one hour on the counter before grilling. The steak should be at room temperature before cooking, so if you're refrigerating the steak, bring them out about 30 minutes or so before grilling.

Grilling:
1. Heat your grill or grill pan to medium high heat. Cut the long fillets in half across, for easier cooking.

2. Oil grill rack/pan and add the fillets and grill for 3 minutes before flipping. The steaks should come free without sticking to the grill or needing any help from a spatula. In the photo above, you can see the caramelizing effect.

3. Grill for another 3 minutes. Lower the heat to medium low and turn every minute or so until done to your liking. We usually like it medium rare and so add another minute or two on each side.

Resting:
Chef Dennis Johnston’s tip: flip the side closest to the grill grates or pan onto a plate so that the meat sits hot side up. This ensures that the heat will rise into the air rather than go through the meat and continue to cook it. Place the plate in the fridge for 4-5 minutes. The center will retain the heat but the meat will be more tender than if you serve it hot off the grill
Serving:
Slice thinly across the grain, which for the hanger steak, means lengthwise and the very reason I cut the fillets in half to grill.

The original Epicurious recipe says to serve steak with the melon cucumber chutney, which only needs to be put together while the steak is cooking. Even so, this time I couldn't quite get it together - too many phone calls while I was cooking, so I just served it with grilled asparagus.

Chickpeas & Spinach Spanish Style

Chickpeas & Spinach Spanish Style
From Everyday Easy: Cheap Eats

Printable Recipe

Prep time: 15 minutes
Cooking time: 10 minutes

Serves 4

Ingredients
3 tbsp olive oil
1 thick slice of crusty white bread, torn into small pieces (I left it out for South Beach Diet Phase One – still delicious)
1lb10oz/ 750 g leaf spinach (I used baby spinach that wilts much quicker)
1 can (8.5oz/240g) chickpeas, drained and rinsed
2-3 cloves garlic, minced
1 tsp sweet paprika
1 tsp ground cumin
Salt & pepper to taste
1-2 tbsp sherry vinegar
2 tbsp water

Directions
1. Heat 2 tbsp oil in a heavy bottomed skillet over medium high heat. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towel to drain.

2. Remove any thick stems from the spinach. Wash well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until the spinach is wilted. Drain in a colander and cool. (Ruth’s note: I used a microwave). A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.

3. Add the remaining oil to the skillet, over medium high heat. Add the garlic and cook for a minute or so – just until it becomes fragrant – you do not want it to brown. Add the chopped spinach, and toss. Add the chickpeas, paprika and cumin. Season with salt and pepper. Crumble in the fried bread and toss again.

4. Add the vinegar and 2 tbsp water and cook, stirring often for about 5 minutes or until the chickpeas are hot.

Serve immediately. Great as a side or as one Tapas dish with some full bodied red wine.

Maple Glazed Quick Grilled Salmon Fillets

Maple Glazed Quick Grilled Salmon Fillets
From The Main {recipes}

Printable Recipe

Prep time: 5 minutes
Marinating time : 2 hours in the fridge
Grill time: 1 minute total – and no, this is not a typo

Serves 4

Ingredients:
4 (6oz/170g) skinless salmon fillet, each sliced lengthwise into 3 strips
Marinade:
½ cup maple syrup
¼ cup soy sauce
2 tbsp cider vinegar
1 tbsp freshly ground black pepper
1 rosemary sprig, bashed to release the oils

Vegetable oil to brush on the grill pan

Directions:
1. Combine all the marinade ingredients in a non-reactive dish large enough to hold the salmon and marinade. Ruth’s note: I put the marinade & salmon in a large ziplock baggie. Keep the salmon in one layer. Place over a rimmed tray large enough for it to lie flat. Refrigerate for 2 hours, flipping the bag or salmon directly, halfway.

2. Use a cast iron skillet or grill pan. Brush with vegetable oil and heat over medium-high heat. Add the Salmon – this is critical! – cook for just 20-30 seconds per side or until the fish is cooked to medium doneness. It really doesn’t take longer as the fillets are so thin.

Anthony Sedlak, chef and author of The Main, suggests serving with his Bacon Barley, Sauteed Swiss Chard featuring Maple Bacon. It all sounds awesome and I'll be doing it that way in the Fall and surely during maple syrup time in February-March. This time, a salad of mixed greens with an Asian Dressing, fit the bill perfectly.

Hottie Tottie Manicotti or Lasagna

Hottie Tottie Manicotti or Lasagna
From The Substitute Yourself Skinny Cookbook
I was skeptical that a dish with a reduction of close to 700 calories, would actually taste great. Although I didn’t find specifically low fat pasta sauce and used a low fat fontina cheese instead of mozzarella (which might have more calories), the dish was awesome and even if I ONLY saved 500 calories per serving…that’s impressive and so good, I’ll be making it often.

Printable Recipe

Hands on time: 5-10 minutes
Baking time: 40-45 minutes (or until bubbly around the edges and the cheese is golden and melted on top)

Serves 10

Ingredients:
1 box manicotti shells (250g/8oz) Ruth’s note: I bought ready made, fresh whole wheat lasagna sheets to make my own and discovered I cut them too small to roll around the filling, so it ended up a very delicious lasagna. I’m sure stuffed giant pasta shells would work too. My first choice is oven ready pasta.)
1 tbsp olive oil

Filling:
1 cup shredded reduced fat mozzarella cheese (this time I used Fontana)
1 cup reduced fat ricotta cheese
1 cup non fat cottage cheese
¼ cup grated Parmesan cheese
½ cup fresh basil leaves, chopped
1 tsp fresh oregano leaves, chopped (I used ¼ cup)
½ tsp sea salt
1 tsp freshly ground black pepper
1 (28oz/795ml) jar meatless low fat pasta sauce (Ruth’s note: couldn’t find any that specifically said “low fat”)
Non stick cooking spray

Directions:

1. Ruth’s note: If you are not using oven-ready pasta, cook them according to the package directions and drain. They should be a bit under done so they won’t fall apart when stuffing. Remember they will continue to cook in the oven.

2. In a large bowl, combine the cheeses. Mix well and add the herbs salt & pepper. Mix to blend and set aside.

3. Preheat the oven to 400°F/200°C and prepare the large oven proof baking dish. Spray with a little nonstick spray and a thin layer of sauce (about ½ cup).

4. Fill the shells with cheese mixture. Ruth’s note: I like to use flat lasagna sheets, cut so that they will form a tube once the filling is placed in the middle and will pasta ends will slightly overlap. I place them seam side down in the baking dish. This time, however I cut the sheets too small and decided to turn the dish into lasagna. It would also work beautifully with jumbo pasta shells.


5. Once the dish is filled with stuffed manicotti, or shells, or layers of pasta, cheese, pasta, cheese, pasta, top with the remaining tomato sauce. Add any remaining cheese over top and cover with foil.

6. Bake for 30 minutes. Uncover and bake for an additional 10-15 minutes or until the sauce bubbles around the edges and the top layer of cheese is melted and golden.

7. Ruth’s note: Remove from the oven and let it rest, uncovered on the counter/table for 5 minutes. This will let the dish “set” and still be hot.

Tuna, White Beans & Olives Salad

Tuna, White Beans & Olive Salad
From Everyday Easy: 30 Minute Dinners

Printable Recipe

Prep time: 15 minutes

Serves 4

Ingredients:
1 (14oz/400g) can butter beans, drained – Ruth’s note: I couldn’t find these so just used 2 cans of navy beans
1 (14oz/400g) can cannellini beans, drained
2 (7oz/200g) cans tuna in olive oil, drained & coarsely flaked
2 tbsp white wine vinegar (actually I used quite a bit more, but be your own guide)
Salt & freshly ground black pepper
1 tsp whole grain mustard
½ tsp sweet paprika
12 black olives (I used oil cured Kalamata) pitted and coarsely chopped
2 tsp capers, drained

Directions:
1. Combine the beans and tuna in a large bowl. Add the vinegar, taste and season well with salt & pepper.

2. Stir in the mustard, paprika, olives and capers. Toss and taste. Season again as needed. Serve immediately. I served mine over a bed of tasty mixed greens, drizzled with olive oil and white wine vinegar.

The tuna salad can be refrigerated for a couple of hours until needed. Bring back to room temperature before serving.

Ruth’s note: Tastes great the next day too and is a perfect picnic lunch.

Six Spice Flank Steak

Six Spice Flank Steak
Somehow, I forgot to take a photo, but since my meat shots rarely look great, I thought I'd post anyway - the marinade is awesome.

Adapted from my Epicurious.com recipe box
You will need an electric coffee grinder or a mortar and pestle (add more time for bashing)

Printable Recipe

Prep time: 15-20 minutes
Marinating time: 1 hour on the counter or overnight in the fridge
Grill time: 10 minutes
Rest time: 5 minutes to relax the meat

Serves 2-4 depending on the size of your flank steak and your appetite

Ingredients:
For steak:
2 tsp Sichuan peppercorns
10 black peppercorns
1 tsp fennel seeds
1 tsp anise seeds
1 (2-inch) piece cinnamon stick
4 cloves
2 tsp packed dark brown sugar
1 tsp salt
1 flank steak (the recipe calls for hanger steak, but flank or skirt steak are great options, and easier to find)

For Sauce:
¼ cup soy sauce
1 tbsp rice vinegar (not seasoned)
1 tbsp water
1 tbsp minced peeled ginger
2 tsp packed dark brown sugar
1 tsp minced shallot
1 garlic clove, minced
1 tbsp chopped cilantro

Directions:
Makes steaks:
1. Finely grind spices with brown sugar and salt in grinder or mortar & pestle.

2. Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Allow the meat to “marinate” for at least 1 hour before cooking. If you are marinating it longer in the fridge, you’ll need to let it come to room temperature before grilling.

3. Preheat grill or grill pan and lightly oil the rack or pan. Grill the steak for 4-5 minutes per side for medium rare, longer for more well done.

4. Let steak rest on a plate in the fridge for 5 minutes. Note: when removing the steak from the grill, flip the steak so that the side touching the grill/grill pan is on top. Since heat rises, this way the cooking will stop and the heat will just dissipate into the fridge. Don’t worry, it won’t be in there long enough to melt anything.

Make sauce while steak rests:
Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.

Lime, Garlic & Chili Marinated Skirt Steaka

Lime Garlic & Chili Marinated Skirt Steaks

Printable Recipe

Hands-on time: 15 minutes
Marinate time: 1 hour on the counter or up to 48 hours in the fridge
Grill time: 8-10 minutes
Resting time: 5 minutes


Serves 4

Ingredients:
1 skirt steak (feeds 3-4 – but I’m not sure how much it weighed)
Marinade:
Juice of 1 large lime
3 cloves garlic, minced
1 tsp red chili pepper flakes
1 tsp chili powder
2 tbsp fresh oregano leaves, chopped

Directions:
1. Whisk all marinade ingredients together in a zip lock baggie, and set aside.

2. Prepare the skirt steak. I’ve actually done this before, but thought it worth repeating…
Remove the thick membranes on both sides, using a sharp paring knife to separate the membrane from the meat and then pull the membrane back gently with your fingers until you’ve removed it all.
Check out the grain on the steak, which is now ready to marinate. The grain goes across the narrow end of the skirt steak. Once it's cooked, you'll be cutting across the grain to tenderize the meat.
3. At this point, I usually cut the long skirt steak into individual serving size portions (usually 4). Add the steaks to the marinade and make sure they’re coated on both sides. Let it sit in the marinade on the counter for 1 hour or refrigerate for 24-48 hours, flip the steaks over a couple of times to make sure the marinade works its magic evenly.

4. Before grilling, allow the steaks to come to room temperature (at least 30 minutes).

5. Grill steaks 3 minutes per side and then an additional minute at a time until it’s done to your liking. Total 8-10 for medium-rare.

6. “Resting” Chef Dennis Johnston’s tip: flip the side closest to the grill grates or pan onto a plate so that the meat sits hot side up. This ensures that the heat will rise into the air rather than go through the meat and continue to cook it. Place the plate in the fridge for 4-5 minutes. The center will retain the heat but the meat will be more tender than if you serve it hot off the grill.

7. Like flank steak or brisket, this tough cut of meat so remember to cut across the grain.

This time served over a quick stir fry of Yukina Savoy with some grated fresh ginger, minced garlic and a splash of sherry vinegar.

Very Veggie Chili

Very Veggies Chili
Adapted from The South Beach Diet Supercharged

Printable Recipe

Prep time: 15 minutes
Cooking Time: 20-30 minutes

Serves 4

Ingredients:
1-2 tbsp olive oil
2 sweet red bell peppers (the book says to use any color), chopped
1 ½ cup cremini mushrooms, chopped
3 young leeks, white part only, rinsed, dried and chopped (or 1 large onion)
3 cloves garlic, chopped
1 tbsp chili powder
1 tbsp dried oregano (preferably Greek)
1 tsp ground cumin
2 (15oz/400ml) cans pinto beans with their juice – DO NOT DRAIN
1 (15oz/400ml) can crushed fire roasted tomatoes (or diced tomatoes & juice)

Directions:
1. In a large saucepan, heat the oil over medium heat. Add the peppers, mushrooms, leeks and garlic. Cook, stirring occasionally until the vegetables begin to soften (about 5 minutes). Add chili powder, oregano & cumin, stir well and cook for another 5 minutes.

2. Add the beans and tomatoes. Bring to a gentle simmer and cook, stirring occasionally until the chili is fragrant and slightly thickened. (20-25 minutes)

Serve warm

Citrus Balsamic Glaze - Great for Scallops, Salmon & Chicken

Citrus Balsamic Glaze
It was great drizzled over seared scallops ( 1-2 minutes per side,seared in a hot pan)
And even more delicious as a marinade and baste for roasted salmon (400°F/200°C on a foil lined rimmed baking sheet for 10-15 minutes, depending on the thickness) and I’m guessing it will equally sing drizzled over grilled chicken.

Printable Recipe

Prep time: 2 minutes
Total Cooking time: 5 minutes

Makes ½ cup of glaze

Ingredients:
½ cup balsamic vinegar
½ cup dry white wine
2 tbsp fresh lemon juice
2 tbsp brown sugar, packed
Freshly ground black pepper

Directions:
1.Add all the ingredients to a small saucepan and bring to a boil. Cook over high heat for a few minutes, until the mixture thickens enough to coat the back of a spoon.

Store covered in the fridge for up to 3 weeks (it lasted 2 meals in my house, but will be made often). Warm slightly before serving (it will actually be almost solid straight from the fridge).