Friday, November 27, 2009

Spinach and Berries with Balsimic Vinaigrette



Balsamic Vinaigrette
  • 1/4 cup balsamic vinegar
  • 1/4 cup fat-free, low-sodium chicken broth
  • 1 Tbsp frozen orange juice concentrate, thawed
  • 1 1/2 tsps sugar
  • 2 Tbsps extravigin ilive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 garlic clove, minced

To prepare vinaigrette, combine all ingredients, stirring with a shisk

Green Bean Salad with Walnut


Serve 8 Prep: 10 mins Cook: 10 mins

Ingredients:

  • 2 lbs green bean, stem ends removed
  • 1/3 cup diced red onion
  • 1/3 cup chopped flat leaf parsley
  • 1/3 cup diced roasted red pepper
  • 1 tsp minced garlic
  • 1 1/2 Tbsp red wine vinegar
  • 1 1/2 Tbsp Dijon mustard
  • 3 Tbsp extra virgin olive oil
  • a handful walnut, toasted and chopped

Direction:


  1. Cook green bean in a pot of boiling water until crisp tender, about 5 to 6 minutes.
  2. Remove to a bowl filled with ice water to stop the cooking.
  3. Drain and dry with paper towels then place in a serving bowl
  4. Mix the sauce ( vinegar, mustard, olive oil)
  5. Toss with remaining ingredients. Season, to taste, with salt and pepper.
  6. Let sit at room temperature, at least 30 minutes.

Green Bean Salad @ Group Recipes

Glazed petite carrots


Serve 8 Prep: 10 mins Cook: 10minutes

Ingredients:

  • 2 lbs petites carrots, tops removed but with a little green left attached
  • 2 Tbsp butter
  • 3 Tbsp brown sugar or honey
  • 1/2 tsp white wine vinegar
  • 1 Tbsp lemon Juice
  • 2 clove garlic, smashed
  • 1 Tbsp, fresh thyme
  • a pinch of cayenne pepper
  • a pinch of salt
  • a pinch or chopped fresh parsley

Directions:

  1. Bring a pot of well-salted water to a boil.
  2. Set up a bowl of ice water
  3. Blanch the carrots in the boiling water for 5-6 minutes ( cooked but still have some crunch). Plunge them immediately into ice water.
  4. When cook, dry carrots with pepper towel.
  5. To a large skillet add the butter, sugar or honey, lemon juice, vinegar, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally.
  6. When most of liquid has reduced and the mixture seems homogeneous, and add the carrots. the carrots should form a single layer in the pan.
  7. Cook for another 2 to 3 minutes or until the carrots are completely coated through, shiny and delicious.
  8. Garnish with chopped parsley

Glazed Petites Carrots @ Group Recipes

Sunday, November 22, 2009

Orzo salad with spinach




This is a quick and easy side dish. It goes perfectly with the baked fish. Or top with the cooked shrimp and cheese!

Serve: 4 Prep: 10 min Cook: 10 min

Ingredients:

  • 2 cup Orzo pasta
  • 4 cups spinach, thinly sliced
  • 1/2 red onion, diced
  • 1 small cucumber, seeded and diced
  • 2 green onion, white part, diced
  • 1 tsp. minced garlic
  • 5 radishes, cut in half, thinly sliced
  • 1/2 cup packed fresh parsley, chopped
  • 1/3 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 tsp chicken flavour bouillon mix
  • Freshly ground pepper
  • a pinch of salt

Directions:


  1. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
  2. Meanwhile, toss the spinach, radishes, cucumber, onion, parsley,... and 1/3 cup each lemon juice and olive oil in a large bowl.
  3. Add the orzo and season with bouillon mix, salt and pepper.

http://www.grouprecipes.com/106259/orzo-salad-with-spinach.html

Sunday, November 1, 2009

Curried Chicken sandwiches





Serve 6 Prep 20 mins

Ingredients:
  • 2 cups cubed, cooked chicken
  • 1 medium unpeeled red apple, chopped
  • 3/4 cup dried cranberries
  • 1/2 cup thinly sliced celery
  • 1/4 red onions, chopped
  • 1/4 cup chopped almonds
  • 2 tablespoons thinly sliced green onions
  • 3/4 cup mayonnaise
  • 1 Tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric powder
  • 6 slices bread
  • 6 lettuce Leaves
  • Heart shaped cutter

Directions:

  1. In a bowl, combine the chicken, apples, cranberries, celery, red onions, almonds, green onions.
  2. Add mayonnaise, lemon juice and curry powder, turmeric powder; and stir to coat.
  3. Cover and refrigerate until ready to serve.
  4. Cut each slice of bread with a 3-in. heart-shaped cookie cutter; then fill with lettuce and chicken salad inside of the cutter to mold the shape; remove the cutter.