The name means "what you like" and each menu item has healthy ingredients I like and my husband devoured. Chicken Apple Sausage and Okonomiyaki were recipes in Food and Nutrition. Caramelized Onion and Parmesan Biscuits were featured in The Local Palate. We enjoyed these for Saturday Supper and we'll have more for Sunday Breakfast.
Chicken and Apple Sausage
(Serves 4)
3 Chicken Thighs
2 Garlic Cloves
1/4 cup Dried Apple Slices
1/2 teaspoon Fresh Thyme
1 Tablespoon White Wine
1/4 cup Apple Reduction
To make apple reduction, simmer 1 cup Apple Juice to 1/4th the volume. Mix all ingredients together in a food processor. Portion with 1/4 cup dipper. Heat and brown, turning in a skillet sprayed with Pam.
Caramelized Onion and Parmesan Biscuits
(Serves 6)
1/4 Onion, diced
1 Tablespoon Earth Balance Buttery Spread
Caramelize over medium heat. Set aside to cool.
1/2 cup Parmesan Cheese, shredded
1/2 cup Earth Balance Buttery Spread, shredded
Combine and place in freezer to chill 10-15 minutes.
1/2 cup All Purpose Flour
1/4th cup & 1 Tablespoon Whole Wheat Pastry Flour
1 1/2 teaspoon Baking Powder
1 1/2 teaspoon Fresh Thyme
1/4 teaspoon Salt
Combine.
Cut in cheese and buttery spread.
Stir in:
1/4 cup & 2 Tablespoons Skim Milk
Form a ball. Knead a few time on floured pastry cloth. Roll to 1/3 inch thickness. Cut in 1 1/2 inch rounds. Bake at 375 F. for 18 minutes.
Okonomiyaki
(Makes 4 Pancakes)
1/3 cup Zucchini, shredded
1/3 cup Carrots, shredded
1/3 cup Green Cabbage, shredded
1 Egg
Mrs. Dash
1/3 cup Oat Flour
Mix egg, flour and seasoning. Pour over vegetables. Grill on waffle maker.
Enjoy your evening!
I love these seafood meals in parchment packets, featured in several of the January food magazines. This one was inspired by Food Network Magazine.
Mediterranean Fish Packet
(Serves 4)
4 small Yukon Gold Potatoes, cut in 1/8th inch slices
1/4 cup Onion, diced
1 Garlic Clove, minced
2 Mini Sweet Peppers, sliced
1 Wild Orange Roughy Fillet,
quartered
Portion vegetables into 4 parchment paper packets. Top each with fish fillet piece.
Sprinkle with:
Zest from 1 Lemon
Juice from 1/2 Lemon
Top with:
8 Kalamata Olives, sliced (2 per packet)
8 Grape Tomatoes, cut (2 tomatoes per packet)
2 Thyme Sprigs
Fold packet ends over to close packets.
Place on a baking pan.
Bake at 400 F. for 30 minutes.
What a great way to start a weekend!
Chicken, broccolini, carrots and honeybell oranges made for a colorful and flavorful dinner. The inspiration was from Taste of the South magazine.
Chicken and Broccolini Dinner
(Serves 3)
3 Chicken Thighs
1 teaspoon Olive Oil
Brown thighs in oil 3 minutes per side. Remove chicken from pan and cut in strips.
2 Carrots, peeled and sliced
Steam in water in microwave 2 minutes. Drain.
1 Garlic Clove, minced
1/4 cup Onion, diced
1 teaspoon Fresh Ginger, shredded
Saute garlic, onion and ginger with carrots for 3 minutes.
Add:
8-9 spears Broccolini
Combine chicken strips and vegetables in baking dish sprayed with Pam.
1 Tablespoon Soy Sauce, reduced sodium
1 Tablespoon Lemon Juice
1 Tablespoon Water
1 teaspoon Honey
Mix sauce ingredients. Pour over chicken vegetable dish.
Bake at 400 degrees for 12 minutes.
My version of the Shakshuka recipe that appeared in Food and Nutrition Magazine has yellow and zucchini squash. We always enjoy baked eggs in any veggie based mixture.
Shakshuka
(Serves 3)
1 4-inch piece of Yellow Squash, quartered and sliced
1 4-inch piece of Zucchini, quartered and sliced
1 teaspoon Olive Oil
Saute squash in olive oil for 4 minutes.
Add:
2 Garlic Cloves, minced
1/4 cup Onion, diced
3 Mini Sweet Peppers, diced
Saute 4 minutes.
Add:
1/2 teaspoon Coriander Seed, toasted and ground
1/2 teaspoon Cumin Seed, toasted and ground
1/2 teaspoon Cardamon Seed, toasted and ground
1 16-ounce can Diced Tomatoes, no added salt
Crush tomatoes.
Bring mixture to a boil.
Lower heat and simmer 30 minutes.
Pour mixture into baking dish, sprayed with Pam.
Add:
2 Eggs
3 ounce Gorgonzola Cheese, cut in 4 small wedges
Bake at 400 F. for 10 minutes, until eggs are set.
Garnish with
Fresh Parsley, chopped
A gift subscription to this beautiful magazine is less than $15.
Quinoa-Whole Wheat Bread with Raisins and Crockpot Beef with Fingerlings was my Game Plan for dinner. We still had time for an outing till mid-afternoon.
The bread was featured in Saveur Magazine , as a single loaf with a beautiful cut leaf design. My dough was a little sticky, so I decided to resort to my round loaf pan which made 2 perfect size loaves.
Quinoa Flax Bread with Raisins
(12 Servings)
5 Tablespoons Red Quinoa
1 cup plus 2 Tablespoons Water
Bring to a boil and simmer for 20-25 minutes until all water is absorbed.
3/4 cup Whole Wheat Flour
2 1/4 teaspoons Yeast
1/4 teaspoon Salt
1/4 cup Flaxmeal
Stir together in mixing bowl with dough hook in place.
Slowly add:
1 1/2 cups Water (at 125 degrees F)
1 Tablespoon Honey
Mix at medium speed 2 minutes.
Add:
Cooked Quinoa
1/2 cup Raisins
Mix on low speed 2 minutes.
Gradually add:
2 1/4 cups All Purpose Flour
Knead until dough leaves sides of bowl. Place in bowl sprayed with Pam. Cover bowl with plastic wrap. Let rise until double.
Punch dough down. Divide in half. Place in double loaf pan, sprayed with Pam. Cover with plastic wrap and let rise until nearly double.
Bake at 475 F. for 20 minutes.
The beef and vegetable recipe is a 40 minute meal from Cooking Light. I cooked mine in a crock pot on high for 3 hours.
Sirloin, Tomatoes and Potatoes
(Serves 3)
1/2 Sirloin Tip Roast Roast (approximately 1 pound)
1 Garlic Clove, minced
1/4 cup Onion, diced
10 Fingerling Potatoes, cut in half
1 can Diced Tomatoes, no added salt
Black Pepper
Oregano
1/2 teaspoon Sugar
1 teaspoon Balsamic Vinegar
Parsley, fresh, chopped
Place all ingredients in crock pot, sprayed with Pam. Cook on high for 3 hours. Slice Roast with electric knife.
Enjoy your week!
This Friday seafood, vegetable and millet dish was baked in a parchment pocket. The inspiration was from this month's Better Homes and Gardens magazine. I made 2 for us and 2 to take to Moms'.
Scallop, Vegetable and Millet Pockets
(Serves 4)
1/3 cup Millet
Cover with double the amount of water. Bring to a boil and simmer for 20 minutes. Drain.
3 Carrots, peeled and cut into thin strips
1-3 inch Zucchini piece, cut into thin strips
1-3 inch Yellow Squash piece, cut into thin strips
1/4 Yellow Onion, diced
1 Garlic Clove, minced
3 Mini Sweet Peppers, multi-colored, cut in thin strips
1 # Scallop Pieces
1 Lemon, sliced
2 teaspoons Olive Oil
2 teaspoons White Balsamic Vinegar
1/4 teaspoon Thyme
Parsley Sprigs
Mrs. Dash
Cut 4 parchment rectangles. On one side of each, place 1/4th of the millet. Follow with 1/4 of each of the vegetable-seasoning ingredients. Fold parchment around the mixture. Bake at 350 F. for 20 minutes. Arrange on plates.
Happy Friday!
The kids in the Cooking Light Kitchen gave this recipe a good review. We adults enjoyed it too.
My soup is made with local Farmers Market Carrots of many colors-thus the beet-like color. We ate ours with several of the Parmesan Crisps and Fresh Fruit Salad with mango, pears and oranges. First the crisp recipe:
Parmesan Crisps
(9 Crisps)
Parmesan Cheese, shredded
Make mounds of cheese in 2 inch circles on a baking sheet lined with parchment paper. Bake at 350 F. for 8 minutes. Remove from parchment paper with a metal spatula and cool on wire rack.
Carrot Soup
(Serves 2)
2 cups Chicken Stock
6 Carrots, peeled and chopped
1 Garlic Clove, minced
Bring to a boil over medium heat. Partially cover and simmer for 40 minutes. Remove from heat for 10 minutes. Season with Mrs. Dash.
Place 1/2 of mixture at a time in blender. Remove center piece of blender lid, then place a towel over the lid. Blend on high for 30 seconds. Serve with Parmesan Crisps.
Enjoy the rest of the week!
