Saturday, March 10, 2018

Quick Fruity Salad Dressing

Last bits of jam in a jam jar
1/4 c. fresh lemon juice or white wine vinegar
1 t. Dijon mustard
1/4 t. salt
1/4 t. pepper
1/2 c. olive oil

Add lemon juice or vinegar, mustard, salt, and pepper to the last bits of jam in the jam jar. Cover and shake well; then add olive oil, cover, and shake again to combine.

Adapted from Woman's Day magazine, April 2018, p. 84.

Thai Turkey Lettuce Cups

2 chopped jalapeno peppers (seeded, if desired), divided
4 T. fresh lime juice, divided
1/2 c. plain yogurt
1 c. fresh cilantro
1/2 t. ground cumin
1 T. canola oil
1-1/2 lbs. ground turkey
2 cloves garlic, minced
1 T. freshly grated ginger
1 T. low-sodium soy sauce
1/4 c. water (or less)
2 scallions, thinly sliced
8 butter lettuce leaves
Sliced radishes, if desired

In a blender, puree 1 chopped jalapeno, 2 T. of the lime juice, yogurt, cilantro, and cumin until very smooth. Set aside to chill.

Heat canola oil in a large cast-iron skillet over medium-high heat. Add turkey and cook, breaking it up with a spoon, until golden brown and crispy, 6-8 minutes. Add garlic, remaining jalapeno pepper, and ginger; cook, tossing, 1 minute. Remove from heat and add soy sauce, remaining lime juice, and up to 1/4 c. water if it seems dry. Sprinkle with scallions.

Spoon into lettuce leaves and serve with cilantro sauce and sliced radishes.

Serves 4.

Adapted from Woman's Day magazine, April 2018, p. 86.

Thursday, January 25, 2018

Moroccan-Style Farro with Kale

1 c. farro
2-1/2 c. water
1/4 t. ground allspice
2 T. extra-virgin olive oil
5 cloves garlic, sliced
1 T. finely chopped fresh ginger
1 bunch (4 c.) kale, trimmed and chopped
1/4 c. golden raisins
1 T. apple cider vinegar
1 T. honey
1/2 t. ground cumin
1/2 t. ground cinnamon
1/2 c. Marcona almonds or blanched slivered almonds

Place the farro, water, and allspice in a large saucepan. Bring to a boil, cover, reduce heat to medium-low, and simmer for 30 minutes or until the farro is tender.

In a medium skillet, heat the olive oil and add the garlic and ginger. Saute until the garlic is lightly browned. Add the kale and continue to cook until the kale is tender, about 5 minutes. Add the raisins and stir gently.

Transfer the kale mixture into the cooked farro and stir gently. Add the vinegar, honey, cumin, and cinnamon. Add the almonds just before serving.

Serves 4.

Adapted from DASH Diet for Dummies, p. 271.  

Quinoa with Lemon & Fresh Herbs

2 c. low-sodium vegetable stock
1 c. quinoa, rinsed well
2 T. extra-virgin olive oil
2 T. lemon juice
1/2 c. finely chopped fresh basil
2 T. flat-leaf parsley, chopped
1/2 t. fresh thyme leaves
1 t. lemon zest
Freshly ground black pepper

In a medium saucepan, add the vegetable stock and quinoa and bring to a boil over medium-high heat. Reduce heat to simmer, cover, and cook until all the liquid is absorbed, about 12-15 minutes.

In a small bowl, whisk together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest.

Drizzle the dressing over the quinoa and toss until the ingredients are well combined. Season with pepper before serving.

Note: This basic recipe can be enhanced by using different colors of quinoa, adding unsalted nuts, finely chopped dried fruit, or diced apple. Can also omit the herbs and add instead 1/2 t. of cumin, cinnamon, or coriander. 

Serves 4.

From DASH Diet for Dummies, p. 270.

Rustic Italian Minestrone

8 c. low-sodium vegetable stock
1 15-oz. can diced tomatoes
2 c. chopped vegetables (carrots, celery, onions, zucchini, etc.)
1 t. dried oregano (or 1 T. fresh)
1 t. dried basil (or 1 T. fresh)
Freshly ground black pepper
1 15-oz. can kidney beans, drained and rinsed
1 15-oz. can cannellini beans, drained and rinsed
1/2 c. uncooked ditalini pasta

Combine stock, diced tomatoes, vegetables, oregano, basil, pepper, kidney beans, and cannellini beans in slow cooker. Cook on low for 7 hours.

Add pasta and cook on high until tender, about 30 minutes.

Adapted from DASH Diet for Dummies, p. 205.