6 tablespoons unsalted butter
1 1/2 pounds shrimp, shelled and deveined (reserve shells)
1 cup dry white wine or water
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery with leaves, coarsely chopped
1 bay leaf
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1/4 cup long-grain white rice
1 (14.5 oz.) can diced tomatoes
1 cup heavy cream
1. Melt 2 Tbsp. butter in a Dutch oven over medium heat. Add shrimp shells and cook, stirring, for 3 minutes. Add 2 cups water and wine and bring to a boil. Cover and simmer for 15 minutes. Pour liquid through a fine strainer set over a large bowl, pressing hard to extract as much liquid as possible; discard solids and set aside broth. Wipe out Dutch oven.
2. In same Dutch oven, melt remaining 4 Tbsp. butter over medium heat. Add onion, carrots, celery, bay leaf, salt and cayenne and cook, stirring, until softened, about 10 minutes. Add rice and strained liquid from shrimp shells and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Discard bay leaf. Add shrimp and cook, stirring, until pink and cooked through, about 2 minutes. Remove from heat. Set aside 16 shrimp for garnish. Stir in tomatoes.
3. Puree mixture in a blender in small batches until smooth. (Soup may be prepared to this point up to 1 day ahead; cover and refrigerate.)
4. Return mixture to Dutch oven and stir in cream. Bring bisque just to a boil, stirring, over medium heat. To serve, ladle into bowls and garnish with 2 reserved shrimp per serving.
1 pound cubed boneless lamb cut into 2-inch cubes
1 yellow onion, coarsely grated on a box grater
2 tablespoons olive oil
1/4 teaspoon cumin
Salt and pepper
1/4 teaspoon ground cinnamon
1/2 cup whole-milk yogurt
1 1/2 teaspoons minced fresh mint (or 1/2 tsp. dried)
1/2 clove garlic, minced
1 teaspoon fresh lemon juice
1. Mix together lamb, onion, olive oil, cumin, 1 tsp. each salt and pepper, and cinnamon. Let stand for 15 minutes.
2. Make sauce: Combine yogurt, mint, garlic, lemon juice, and 1/4 tsp. each salt and pepper.
3. Preheat broiler to high and place rack 2 inches from heat source. Thread lamb tightly onto metal skewers. Place on broiler pan and broil, turning once, until well-browned but slightly pink within, about 6 minutes total for medium (cut a piece open to test). If you prefer medium-well, cook for 8 minutes; for well-done, cook for 10 minutes.
Serve immediately, accompanied by yogurt-mint sauce.
- 3 tablespoons olive oil, divided
- 1/2 cup chopped white onion
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, divided
- 1 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon crushed red pepper
- 1 (28-ounce) can crushed tomatoes, undrained
- 1/2 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 cup ricotta cheese
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 1 (14-ounce) package water-packed firm tofu, drained
- 1 large egg, lightly beaten
- 1/2 cup thinly sliced green onions
- 3 cups finely chopped red bell pepper (about 2 medium)
- 2 medium zucchini, quartered lengthwise and thinly sliced
- 1/3 cup chopped fresh parsley
- Cooking spray
- 12 cooked gluten-free lasagna noodles
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1. Preheat oven to 375°.
2. Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute or until golden. Add 1/2 teaspoon salt, sugar, 1/8 teaspoon black pepper, crushed red pepper, and tomatoes. Cover, reduce heat to low, and simmer 15 minutes or until thoroughly heated. Remove from heat; stir in basil and oregano. Cool.
3. Combine ricotta, Parmigiano-Reggiano, tofu, egg, and 1/4 teaspoon salt in a food processor; process 10 seconds or until blended. Stir in green onions. Set aside.
4. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add bell pepper, zucchini, and remaining 1/4 teaspoon salt to pan; sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat; stir in parsley and remaining 1/8 teaspoon black pepper.
5. Spread 1/2 cup tomato mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray; top with 3 noodles. Spread 3/4 cup tomato mixture over noodles; top with 1 cup tofu mixture and 1 cup zucchini mixture. Repeat layers twice, ending with noodles. Spread remaining 3/4 cup tomato mixture over top. Bake at 375° for 35 minutes or until bubbly; top with mozzarella cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes.
1 cup boiling water
1/2 cup chopped dates
4 large eggs
2 cups mashed, very ripe bananas (about 4)
3/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups brown rice flour
1/2 cup sorghum flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup butter, melted
1/2 cup chopped walnuts
1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.
3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
2 Tbsp olive oil
1/2 cup chopped onion
1/2 pound of fresh chard
2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
Salt and freshly ground black pepper
1 to 2 eggs
Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.
Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.
Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.
3 cups nonfat beef broth or 3 cups nonfat vegetable broth or 3 cups nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper
Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
All very good. You can customise it a bit.
1 pound fresh button or cremini mushrooms, cut into thick slices
4 tablespoons butter
1/3 cup Marsala wine
Pinch of chopped fresh or dry thyme
To dry sauté the mushrooms, heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir the mushrooms. Reduce the heat to medium-high. Stir often. You may hear the mushrooms squeak. Just when you think the mushrooms may start burning, they will begin to give up their moisture. Water will seem to just seep out of the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.
Cook until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.
Add the Marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan.
Turn off the heat and serve at once.
Yield: Serves 4 as a side.
2 pounds sweet potatoes
3-4 Tbsp olive oil
1/4 cup finely chopped fresh cilantro (including tender stems)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
Pinch of salt
Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
Combine all of the dressing ingredients into a small bowl.
Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
Toss the sweet potatoes in a bowl with the dressing and serve hot.
Yield: Serves 4.
3 to 4 romaine hearts
3 Tbsp olive oil
1 Tbsp red wine vinegar (or cider vinegar)
2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
1/4 teaspoon salt
Pinch freshly ground black pepper
Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine.
Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.
Yield: Serves 3-4.
1 Tbsp black peppercorns
5 green cardamom pods
1 Tbsp coriander seeds
1 heaping teaspoon cumin seeds
5 Tbsp of light sesame oil or canola oil
3 medium yellow onions, roughly chopped
2 garlic cloves, crushed
1 heaping Tbsp grated ginger
2 teaspoons turmeric
1 heaping teaspoon paprika
1 stick of cinnamon, ground, or 1 teaspoon of ground cinnamon
4 very big, very ripe tomatoes, cut into 1-inch chunks OR 1 28-ounce can whole, peeled tomatoes, cut in quarters
2 1/2 to 3 1/2 pounds boneless lamb shoulder or leg, cut into 1-inch chunks
2 1/2 cups water
1 1/3 cups full fat plain yogurt (can use Greek style)
Using a mortar and pestle, grind the cloves until fine. Add the peppercorns and grind them roughly. Add the cardamom pods and crush them with the cloves and peppercorns.
Heat the oil over medium-low heat in a large, thick-bottomed pot with a lid. Add the chopped onions and cook, stirring often, until golden, about 10 minutes. Add the turmeric to the onions, and stir to coat. Add the cumin, coriander, paprika and cinnamon. Stir in the ground cloves, cardamom, and peppercorns. Add the crushed garlic and the grated ginger. Cook for 2 minutes.
Add the tomatoes (with their juices) to the pot and bring to a simmer. Cook for 4 minutes.
Add the lamb pieces to the pot, stir to coat with the spices, onions and tomatoes, and let cook for 4 minutes.
Stir in the water and yogurt and mix well. Add salt to taste. Cover the pot, bring to a simmer and reduce heat to a very low simmer. Cook very gently for 2 hours or more, stirring every 15 minutes or so. The stew should cook at a bare simmer until the lamb is very tender. Serve with basmati rice and/or flatbread.
Yield: Serves 6-8.