Yukon Gold Potatoes: Jacques Pepin Style

Ingredients:

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Directions:

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Recipe found at: http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html 

fresh orange smoothie (“orange julius”)

Fresh Orange Smoothie Recipe(Original recipe)
Ingredients:

• 4 fresh oranges, peeled
• 2 cups ice
• 1/3 cup milk (your preference – regular, soy, coconut, etc.)
• 2 Tbsp. honey (or agave nectar, or sugar) – optional
• 1 tsp. vanilla
• zest of 1 orange

Method:
Combine all ingredients in a blender, and blend until smooth. Add more ice if you would like.

Recipes found at: http://www.gimmesomeoven.com/fresh-orange-smoothie-orange-julius/

Homemade Mango Chutney Recipe

Ingredients

• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
• 1 medium onion, chopped (about 1 cup)
• 1/2 cup golden raisins
• 1/4 cup crystallized ginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon mustard seeds, whole
• 1/4 teaspoon red chili pepper flakes (hot)

Method

1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars

Recipe found at: http://www.simplyrecipes.com/recipes/homemade_mango_chutney/

 

8 Ball Zucchini

Ingredients

• 2-3 “8 Ball” Zucchini
• 3 slices bacon (or Tofu)
• 1 tomato, peeled and chopped
• 1/2 medium onion, chopped
• 3/4 cup grated sharp cheddar cheese
• 1/2 cup Italian seasoned bread crumbs
• 1/2 to 1 cup chicken stock
• Salt
• Pepper

Instructions

1. Preheat oven to 375 degrees.
2. Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and onion and set aside.
3. Cut the bacon crosswise into 1/4” pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat. Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes. Remove pan from heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired.
4. Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch.
5. Place the pan in the oven and cook for 20 minutes. Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.

Recipe found at: http://www.lanascooking.com/2010/06/04/8-ball-zucchini/

Mango Chutney and Yogurt Nachos

Ingredients

• half a 12- to 14-ounce bag tortilla chips
• 2 cups grated Cheddar
• 1 small red onion, quartered and thinly sliced
• 1/2 cup Major Grey’s mango chutney
• 1/2 cup plain low-fat yogurt
• 1/2 cup fresh cilantro leaves

Directions

1. Heat oven to 450° F. On a foil-lined rimmed baking sheet, layer the chips, Cheddar, and onion. Bake until the Cheddar is melted, 3 to 5 minutes. Top with the chutney, yogurt, and cilantro.

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/mango-chutney-yogurt-nachos-00100000095461/index.html

Curried Savoy Cabbage Soup With Mushrooms

Ingredients:
11 ounces savoy cabbage (300g)

1 medium onion

8 sprigs thyme

1 medium potato

1 ounce butter (30g)

1 tablespoon curry powder

3 1/4 cups vegetable stock or 3 1/4 cups chicken stock

7 ounces mushrooms

4 tablespoons chopped fresh parsley

salt

pepper (freshly ground)

1/2 cup half-and-half cream

Directions:

1. Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
2. Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
3. Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
4. Slice the mushrooms and chop the parsley.
5. Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).
6. Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
7. Pour soup into bowls and top with mushrooms.

Recipe found at: http://www.food.com/recipe/curried-savoy-cabbage-soup-with-mushrooms-145481

 

Sweet Pepper Skillet Recipe

Ingredients 

 

• 2 teaspoons olive oil
• 2 medium green peppers, thinly sliced
• 1 medium sweet yellow pepper, thinly sliced
• 1 medium sweet red pepper, thinly sliced
• 1 medium onion, cut into wedges
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large skillet, heat oil. Stir in the remaining ingredients; saute for 5-7 minutes or until peppers are crisp-tender. Yield: 4 servings. 

Recipe found at: http://www.tasteofhome.com/recipes/sweet-pepper-skillet

Kale Smoothie With Pineapple and Banana

Ingredients

• 1/2 cup coconut milk
• 2 cups stemmed and chopped kale or spinach
• 1 1/2 cups chopped pineapple (about 1/4 medium pineapple)
• 1 ripe banana, chopped

Directions

1. Combine the coconut milk, ½ cup water, the kale, pineapple, and banana in a blender and puree until smooth, about 1 minute, adding more water to reach the desired consistency. 

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/kale-smoothie-recipe-00100000095097/index.html

Watermelon, Rosemary, and Feta Salad

Ingredients

4 cups of chopped watermelon, chilled
2 ounces feta cheese (ideally goat feta), crumbled
1 teaspoon finely chopped rosemary (fresh or dried)
Salt and pepper
High quality olive oil

Directions
Toss all ingredients together, adding salt and pepper to taste. You should need very little salt, depending on how salty the feta is. Drizzle just a tiny stream of olive oil over everything and toss. Chill until serving.

Recipe found at: http://www.thekitchn.com/recipe-watermelon-rosemary-and-65625