Cold Chinese Noodles

Serves 4

1/2 pound thin spaghetti

1/2 cup sesame oil

1/2 cup soy sauce

1/4 cup red wine vinegar

2 tablespoons sugar

2 tablespoons kosher salt

2-4 tablespoons hot oil (depending on your heat preference)

4 scallions, white and green parts, sliced

Cook spaghetti according to package directions. Drain. While spaghetti is cooking, mix remaining ingredients together. Place drained pasta in a bowl and toss with sauce. Allow noodles to sit at room temperature for 1 hour before serving.

This is terrific as a side dish for grilled Asian flavored meats, poultry and tofu.

Salmon Croquettes - Light Style

25 minute meal

We make this a lot. It is delicious and low calorie

1 can (14.75oz) or 2 cans (7.5oz) traditional pack Alaska salmon drained and chunked
¼ cup fat-free mayonnaise
2 Tbsp fat-free mayonnaise
¼ c dry bread crumbs
¼ c chopped green onions
1 egg
1 Tbsp lemon juice
1 tsp Cajun, Creole or blackened seasoning mix
2 tsp margarine or butter
1 tsp Dijon style mustard
lemon wedges

In a medium bowl, combine salmon, ¼ c mayonnaise, bread crumbs, green onion, egg white, lemon juice and seasoning. Mix well: shape into four ½” thick patties. Melt margarine in a large nonstick skillet over medium heat. Add patties; cook 3-4 minutes each side until golden brown.
Meanwhile combine 2 Tbsp mayonnaise & mustard. Serve with patties and lemon wedges

Cannellini Beans and Pasta

Shells with White Beans and Chicken

This dish can be made vegetarian - just leave out the chicken and start with onion and celery. We used herbs from our herb garden to make it an even tastier special dish!




1 lb chicken cut in cubes
1 tbsp olive oil
¾ tsp salt (if vegetarian you will only need ½ tsp salt)
½ small onion (finely chopped)
2 ribs of celery chopped
½ cup sliced mushrooms (I added mushrooms for potassium)
3 cloves of garlic chopped
(1) 28 oz. Crushed tomatoes
(2) 15 oz cans of cannelloni beans
½ tsp dried oregano
½ tsp dried basil
¼ tsp red pepper flakes
1 lb medium sized shells
Grated cheese as needed

Cook chicken cubes in oil about 5 minutes (season with ¼ tsp salt)
Then:
Cook onion and celery in chicken drippings (leftover if using chicken) for about 5 minutes. *If vegetarian start onion and celery in oil. Add garlic and mushroom and cook for 1 minute. Stir in tomatoes, beans, oregano, basil, red pepper flakes and ½ tsp salt. Bring to a boil then simmer for 12 minutes. Cook pasta. Then add beans to mixture along with 1 cup of left-over water from the pasta.

Serve over pasta and add grated cheese to taste
Serves 8
483 calories with chicken (less if vegetarian)

Black Bean Burgers w/Mango Coleslaw

I normally don't cook vegetarian meals just because I enjoy my meats but this looked WAY too good to pass up! I made a few changes...mainly because I thought the salsa was a little boring and I wanted to add some cabbage. The original recipe also called for some avocado to be added but since I make meals a couple of days in advance, I didn't add that in. I'm thinking a small dollop of sour cream on top of this would be killer!

Side Note: These have a bit of a kick to them but not too much. If you like it SPICY, I would add the entire jalapeno

Side Note Part Deux: I didn't include a picture because honestly, it looks like mashed beans in a patty form. Not that appetizing.

Black Bean Burgers w/Mango Coleslaw
Serves 6

Ingredients:
2 (15oz) cans black beans, rinsed and drained
3/4 cup shredded Monterey Jack cheese
1/4 cup panko
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 medium jalapeño pepper, finely chopped
2 large egg whites
Cooking spray
1 1/4 cups chopped peeled mango (about 2 medium)
3 tbsp chopped shallots
1 1/2 tbsp fresh lime juice
1 bag of cabbage coleslaw
1 garlic clove, minced
6 whole-wheat hamburger buns or sandwich thins

Directions:

Preheat oven to 350°

Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup cheese and the next 6 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, carefully turning once. And seriously, be careful! They fall apart pretty easily!

Combine remaining mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1/3 cup salsa, and top half of bun.

Yummy Chicken

I don't know a better name for this dish. Chicken wrapped with thinly sliced ham, cheese, and tomatoes. Baked into moist-goodness. Choose to make as many as you want.

Preheat oven 375

You will need:
- Chicken breast cutlets pounded thin****Buy the already pounded thin chicken breasts (I think Perdue makes some). Otherwise pound thin as many boneless/skinless chicken breasts as you want to make.
- thinly sliced ham
- thinly sliced cheddar or provolone cheese
- finely chopped tomato
- fresh chopped rosemary
- small dish of melted butter or margarine
- Italian bread crumbs

Once pounded thin, place a piece of ham (if breast is big, can overlap two pieces), a piece (or two) of cheese, sprinkle on some finely chopped tomato, sprinkle with rosemary. Roll up and secure with toothpick if need to. Dip in melted butter and roll in bread crumbs. Bake 40-45 min, depending on thickness.

Basil Garlic Buttermilk Dressing

I've become a big fan of making my own salad dressings.  This is an incredibly versatile dressing that I found on Epicurious. The first time I made it, I had all ingrediants and it tasted awesome.  Tonight, my basil was not as fresh as I would have liked and I substituted a tbsp of shallots and several generous shakes of dried dill and it was still amazing.  The flavors will reach their peak around day 3 - but that is also as long as it will last in the fridge so make sure to use it up by then!

1 garlic clove
1/4 tsp salt
2/3 cup well-shaken buttermilk
1/3 cup mayonnaise
2 tbsp finely chopped fresh basil

Mince garlic and mash to a paste with salt using a large heavy knife. 

Whisk together buttermilk, mayonnaise, basil, and garlic paste in a small bowl. Chill, covered at least 1 hour before serving.  

Chipotle Shrimp

Serve with Southwest Black Bean Quinoa Salad and 1/2 an avocado for a complete meal.

Serves 2

1/3 cup mayonaise
2 tsp minced chipotle in adobo sauce
3/4 tsp salt
1/2 lb shrimp (21-24 per lb size) - peeled and deveined if needed
1 cup panko bread crumbs

Preheat oven to 475.

Mix the first 3 ingredients in a small bowl.  If you'd like, split the marinade in 1/2 and save the rest for chicken later in the week.  Pour the panko into a different bowl.  Coat the shrimp in the marinade, then dip in panko shaking off excess.  Put shrimp on baking sheet covered with foil.  Bake shrimp 10 minutes and then turn over and bake for another 6-8 minutes.  Remove from oven once the panko crumbs are golden brown.  Serve immediately.

1/3 cup mayonnaise

2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce

3/4 teaspoon salt

Read More http://www.epicurious.com/recipes/food/views/Crisp-Chipotle-Shrimp-with-Corn-and-Scallions-238666#ixzz0kAgbYh9Y

1/3 cup mayonnaise

2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce

3/4 teaspoon salt

Read More http://www.epicurious.com/recipes/food/views/Crisp-Chipotle-Shrimp-with-Corn-and-Scallions-238666#ixzz0kAgbYh9Y

Southwest Black Bean Quinoa Salad

Quinoa Salad lasts about 3 days in the fridge and tastes great over a bed of lettuce - makes for a great left-overs lunch. Serve alongside the Chipotle Shrimp with 1/2 an avocado for a complete meal.

Serves 2

1 can black beans - rinsed
1/2 cup quinoa
1 1/2 tbsp sherry vinegar
1 1/2 tsp soy sauce
1 1/2 tsp fresh lime juice
1/2 chipotle in adobo, minced
3 tablespoons extra-virgin olive oil or grapeseed oil
3 scallions, white and light green parts only, thinly sliced
1/2 small red onion, finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped cilantro

In a medium saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Allow to sit for an additional 5 minutes, then put in a small mixing bowl and set aside.

In a medium mixing bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, bell pepper and cilantro. Season with salt, toss to combine and serve.

TOMATO BASIL HUMMUS

Tomato basil hummus is a bold, exciting flavor of hummus that has a Mediterranean influence. Perfect with piping hot pita!

Ingredients:
· 2 cups chickpeas, drained and rinsed, or soaked if using dried
· 1 can (15 ounce) whole, peeled tomatoes
· 2 tablespoons of tahini
· 2 ½ tablespoon fresh lemon juice
· 2 1/2 tablespoon olive oil
· 1/4 teaspoon cumin
· 1 clove of garlic, crushed
· 1/2 teaspoon salt
· 2 ½ tablespoon basil, chopped

Preparation:
In a blender or food processor, blend the chickpeas. Add tomatoes, olive oil, tahini, lemon juice, garlic, cumin, basil, and salt until the ingredients form a creamy, paste-like consistency. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour.

I put this hummus on a wrap with cucumber, spinach and tomato and make a sandwich!

VEGGIE MUSHROOM BURGER

While mushrooms provide plenty of flavor and texture* the addition of pinto beans makes this veggie burger high in fiber & protein too. This recipe is both vegetarian and vegan!.

· 2 tbsp vegetable oil
· 1 onion, diced
· 1 clove garlic, minced
· 3 green onions, diced
· 1/2 tsp cumin
· 3/4 cup diced fresh mushrooms
· 1 15 ounce can pinto beans
· 1 tsp parsley
· salt and pepper to taste
· oil for frying

Preparation:
Sautee the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add the green onions, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside.
Mash the beans with a fork or a potato masher, or process in a food processor until well mashed.
Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined.
Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.

*Mushroom protein is also superior to many other vegetable proteins on account of its essential amino acid content. The white cap mushroom ranks above all other vegetables, except beans and peas in this respect. Between 70-90 per cent of the vegetable protein present can be easily digested. They are an excellent source of minerals, especially potassium and a good source of vitamins, particularly B vitamins

Risotto Primavera

Delicious and veggie packed!  Addition of fried egg is not necessary but adds a nice bit of protein to the meal.

Serves 2

2 tablespoons (1/4 stick) butter
1 cup chopped button mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
1 cups arborio rice
1/4 cup dry white wine
2 cups vegetable broth
1/3 cup diced carrots
1 cups diced asparagus (stalks only - no tips)
3/4 cup freshly grated Parmesan cheese
1/3 cup shelled fresh peas or thawed frozen peas
1 tbsp chopped fresh Italian parsley
2 eggs

Melt 1/2 tablespoon butter 12-inch pan over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside. Wipe pan clean.

Melt 1 1/2 tablespoons butter in the same pan over medium heat. Add onion; sauté until beginning to soften, 3 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed. Add 1/2 cup broth. Simmer until broth is absorbed, stirring often. Add carrots, asparagus, and another 1/2 cup broth. Simmer until liquid is absorbed, stirring often,. Continue to slowly add remaining broth (about 1/4 cup at a time), until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

Stir cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper. Cover and let sit while you fry the eggs.

Mound 1 cup risotto on each of 2 shallow bowls. Using back of spoon, make hollow in top of each mound. Top each with egg, and sprinkle with addditional cheese if desired.

Greek Goddess Wrap

I saw this recipe in Sunset magazine (what, my mom gets it!) and was immediately drawn to it. There was a couple of issues...the most importantly that it wasn't that healthy. But with a few changes and a MAJOR reduction in the amount of sauce used, this becomes a very tasty lunch.

Side note: This makes A LOT of dressing. If you won't use it for something else, I would reduce by 1/3-1/2. (However it rocks so I would probably find a reason to use it)

Side note part deux: I'm thinking feta would also be awesome in this!

Greek Goddess Wrap
Serves 4

Ingredients:
4oz mushrooms, thinly sliced
1tbsp fresh lemon juice
2 cups shredded skinned rotisserie chicken
4oz baby spinach
4 whole-wheat tortillas
1 yellow pepper, cut into strips
4 thin slices muenster cheese

For dressing:
1 garlic glove
2 tbsp each roughly chopped parsley, chives and fresh tarragon
5-7 kalamata olives, depitted (is that a word?)
1tbsp white wine vinegar
1/2 cup mayo (light or otherwise)
1/2 cup low fat sour cream (if you hate sour cream, you could use plain yogurt)
salt

Directions:
Combine all ingredients for dressing in food processor and pulse until well blended.

Make wraps: In a medium bowl, toss chicken with about 1/2 cup dressing until evenly coated. Lay tortillas flat on a work surface. Arrange equal portions of chicken down the center of each. Evenly top chicken with bell pepper, mushroom, cheese and spinach. (if you wanted to, you could add another drizzle of dressing. But honestly, you don't need it). Fold tortilla over short sides of filling, then roll up, starting from long side of filling.

Quesitos for Breakfast, Mofongo for Dinner

Myself and several Let's Dish ladies went to Puerto Rico last week.  While we were there we ate some amazing food - and two of our favorite dishes were mofongo and quesitos.  This is true Puerto Rican cuisine - no kidding!  Here are recipes I found for both - I haven't made them yet but hope to give it a go this weekend. 

Quesitos (Puerto Rican Danishes)
We ate these almost every morning once we discovered the little bakery across the street from our hotel.

1 puff pastry sheet package (specifically, 1 sheet)
8 oz cream cheese, softened
3 Tbs sugar
1 tsp vanilla
1/4 cup light corn syrup
Egg white of 1 egg

Mix together cream cheese, sugar, and vanilla until smooth. Cut pastry sheet into 3” x 2” rectangles.

Place about 1 tsp. cheese mixture in the middle. Grab one edge and pull into the center of rectangle. Pinch tip into the middle of the sheet. Grab the edge across from it and wrap around towards the end across from it. Pinch at the bottom.

Brush with egg whites and roll in sugar. The sugar is to taste, but ideally a quesito has a nice sugary crust that crunches when one takes a bite.

Bake 10-12 minutes at 350 degrees until golden. Remove from oven and brush with a moderate amount of light corn syrup over each one. Let cool for 10 minutes before eating.

Mofongo
This was a really unique dish - made of deep fried, mashed plantains that are stuffed with various meats/seafood and served in a gravy.  The equivalent of Puerto Rican soul food.

Makes 25 Mofongo Dumplings

2 tbsp Extra Virgin Olive Oil
3 cloves Garlic Clove
1/4 lb Hickory Smoked Ham
1/4 cup scallions
1/4 cup Cilantro, Fresh
1/2 cup Manzanilla Olives
1 1/2 lime yields Lime Juice Raw
1 cup Tomato Puree
1 cup Tomato Sauce
2 lb Raw Shrimp Medium
4 cup Plantains
1/8 cup Corn Oil

Heat the olive oil in a large skillet.

Add the stuffing ingredients (olive oil, peeled and crushed garlic, diced ham, sliced scallion, roughly chopped cilantro, chopped manzanilla olives, lime juice, tomato puree, tomato sauce), except the shrimp, and saute over medium heat for five minutes.

Add the shrimp (peeled, cleaned, cut in half) and cook until they turn pink. Set aside.

Peel the plantains and cut them into 1/2-inch slices. Heat the corn oil in a large skillet and fry the plantain slices until they are golden brown. Drain on paper towels.

Mash 5 or 6 plantain slices (in a mortar) with a little of the stuffing liquid. Fold in 1/2 cup of the shrimp mixture and shape stuffing onto a ball with your hands. Repeat the process five more times.

My Favortie Brownies

If your in need of a chocolate fix this recipe never fails me!

Preheat oven to 350 degrees, prepare a greased brownie pan.

Cream together in mixing bowl:

1/2 cup butter

1 cup sugar

1 tsp vanilla

2 eggs

In seperate bowl sift together:

1/2 cup flour

1/3 cup Hershey's Special Dark Chocolate Cocoa powder

1/4 tsp baking powder

1/4 tsp salt

Have a bag of Hershey's Special Dark Chocolate Chips near by.

Add dry mix to wet mix, and thoroughly combine. Spread evenly into greased baking dish, will be about 1/2 inch in height. Now, sprinkle 1-2 handfuls (about 1/2 cup give or take) of Hersheys Special Dark Chocolate Chips over the top of the batter in the baking dish. Place in oven for 25-30 minutes, check center to see if done, if not done cook further at 3 minute intervals.

Best served hot out of the oven with vanilla icecream and a tall glass of milk!

Sizzlin Salmon

This is a dish inspired by a recipe in momma's cookbook. Alex declares its the best salmon he's ever tasted!

For one salmon filet with skin on:

Preheat oven to 350 degrees

Mix together: 1 tbsp mayo, juice of 1 lemon, dash of paprika, dash (or three) of dill, and a very generous sprinkly of MAGIC SALMON SEASONING or Old Bay or your favorite fish season.

In an oven safe pan sprayed lightly with oil and set to medium heat, place the salmon skin down onto hot pan (will crackly and simmer). Leave skin side down for at least 1-2 minutes. Meanwhile sprinkle up side of the salmon with more of your favorite fish seasoning, in my and Amanda's case MAGIC SALMON.

Now, flip salmon over to the other side, still over medium heat to brown. Here the skin of the salmon should peel easily off with the help of a spatula- if its still on tight flip over again and cook for another minute or two. If skin falls off easily, sprinkle the naked side of the salmon with more MAGIC SALMON. Cook the face down side until it has gained a nice golden brown color (usually 3-5 minutes). Once salmon top is brown, flip back over for the final time, coat generously with your special mix (totally fine if it runs onto your pan) then pop in the oven for 13-17 minutes depending on how done you like your salmon.

Remove from oven, let sit 2-5 minutes. Best served with asparagus, rice pilaf, 2 glasses of wine and a good friend! enjoy!

Apple Breakfast Cake

This is warm and delicious (ie, perfect for the unending deluge of snow we have had in NYC lately) and easy to put together.

Cake
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 teaspoon cinnamon
1/4 tsp allspice
2 large eggs
1/2 cup sugar
1/2 cup soft butter
1/3 cup milk
1/3 cup fruit juice (I used pineapple, but you can use any type, or just an additional 1/3 cup milk)
1 teaspoon vanilla extract
3 large apples, peeled and sliced thin

Oatmeal Crumble
1/2 cup melted butter
1/2 cup oats
1/4 cup brown sugar
1 tsp cinnamon

Preheat oven to 350 degrees. In a large bowl, sift together flour, salt and baking powder. In another bowl cream together butter and sugar. Add eggs one at a time and beat until thoroughly incorporated. Add vanilla, fruit juice, cinnamon and allspice and mix.

Mix together wet ingredients into flour mixture. Then add the milk a little at a time to bring it to batter consistency. Fold in sliced apples. Pour batter into a greased and floured 9inch cake pan.

For the oatmeal topping, mix melted butter, oats, brown sugar and cinnamon in a bowl til combined. Crumble oatmeal mixture over the top of the cake batter. Bake for 40 minutes or until a toothpick comes out clean and the top is golden brown.

Smokey Shrimp and Grits Casserole

Holy Cow!  This may be the most delicious dish I've ever made!

Serves 2

1 tbsp unsalted butter
1/4 large sweet onion diced (about 1/2 cup)
1/2 tsp salt
1 garlic clove minced
1/2 tsp minced chipotle chile in adobo sauce
1 3/4 cup water
1/4 cup heavy cream
1/2 cup old-fashioned grits (do not use instant!!!)
3 oz smoked gouda shredded
1 large egg + 1 egg white
2 scallions thinly sliced
Fresh cracked pepper
3/4 lb large shrimp (16 - 20 count) peeled and deveined

Pre-heat oven to 450 degrees.

In a 10-inch ovensafe skillet, melt butter over medium heat.  Add onion and salt - cook till golden 5-7 minutes.  Stir in garlic and chipotle and cook 30 seconds more.

Stir in water and cream and bring to slight boil.  Slowly whisk in grits. Reduce heat to low and cook stirring constantly until grits are thick and creamy - 15 minutes total.

Remove pan from heat and whisk in gouda, eggs, scallions, and 2-3 twists of pepper.  Lay shrimp on their sides in a pinwheel formation over the grits.  Press shrimp into grits about half way.  Place pan uncovered in oven and bake until top is brown - about 15 minutes.  Remove skillet from oven and let rest 10 minutes.

Serve with green salad to cool the palette - this is spicy!

Hot and Spicy Cajun Shrimp

This is not for the faint of heart! It's really good served with cornbread or any crusty bread, and can also be served over rice.
6-8 servings

In a bowl combine and set aside:
2 lbs extra large shrimp, cleaned and deveined
3 tbsp Cajun seasoning
2 cloves minced garlic
2 tbsp fresh minced rosemary

Combine and simmer for 10 minutes:
1/4 cup beer
5 tbsp tabasco sauce ( I like the smoked kind)
5 tbsp worcestershire sauce
6 tablespoons lemon juice
1 small can tomato paste

In a large skillet heat a tbsp olive oil and quickly saute the shrimp just until barely done, 2-3 minutes.

Stir in 1-2 tbsp of cold butter to the sauce and pour over the shrimp.
Quickly bring back to a simmer and serve.

Blueberry Pancakes

These are delicious!

Combine in large bowl:
2 ½ cups flour
¼ cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt

In a smaller bowl beat:
2 eggs

Beat in:
4 tbsp vegetable oil
2 1/2 cups buttermilk

Beat wet ingredients into dry until smooth.

Fold in 1 cup fresh blueberries

Cook on a hot griddle. It's time to turn the pancakes when they have bubbles rising to the top- about 2 minutes. Cook for another minute after turning.
Serve with butter and maple syrup.

Italian Chicken Soup

Ingredients
· 2 tablespoons olive oil
· 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
· 1 small onion, chopped
· 1 cup sliced carrots (about 3 small)
· 2 1/2 cups sliced zucchini (about 2 medium)
· 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
· 2 (14.5-ounce) cans chicken broth
· Grated Parmesan, optional
Directions
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired and serve with Italian bread.