Twice Baked Sweet Potato – serves 4

24 03 2007

By Cait Johnson

Advertisements




Ham & Pineapple Kebabs – serves 4

30 06 2006

 

Cooked ham and pineapple chunks are threaded on skewers and coated with a zesty, sweet glaze.

INGREDIENTS:
3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard

METHOD:
1. Preheat grill for high heat.

2. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.

3. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Preparation time: 15 mins
Cooking time: 8 mins





Sensuous Stuffed Portobello Mushrooms – serves 4

27 06 2006

Portobellos are the perfect size for these dinner-sized stuffed mushrooms. They’re filled with good-for-you broccoli and spinach, while the creamy cheese and buttery breadcrumb topping–as well as the French flavors of thyme, leeks, and shallots.

INGREDIENTS:

2 tablespoons olive oil
1 leek, white parts only, diced
1 shallot, minced
4 large Portobello mushrooms
1 cup broccoli, chopped
1 cup spinach (fresh or frozen, thawed), chopped
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon dried thyme
1/2 cup crumbled goat cheese
1/4 cup dry breadcrumbs
2 tablespoons butter

METHOD:

1. Preheat oven to 350F. In a heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add leek and shallot and saute, stirring often, until they are softened and fragrant, about 5 minutes. Remove mushroom stems from caps and chop stems.

2. Add chopped stems and broccoli to the pan and continue to saute, stirring occasionally, about 5 minutes more, until broccoli is crisp-tender but still bright green. Add spinach and saute a few minutes more, until wilted. Add parsley and thyme, stir well to combine, and remove from heat.

3. Place mushroom caps, gill side up, in a lightly-oiled baking pan. Mound sautéed vegetables evenly in caps. Top with crumbled goat cheese.

4. In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly. Sprinkle buttered crumbs over the tops of the mushrooms.

5. Bake in preheated oven for 25 – 30 minutes, until crumbs are golden brown and cheese is melted. Serve immediately.





Rainbow Wraps – serves 6 for lunch, 12 for appetisers or snack

27 06 2006

There’s no better way to get lots of vitamins, minerals, and enzymes in your diet than by eating a mixture of different brightly-colored veggies–since bright colors in natural foods signal the presence of antioxidant flavonoids. Here, flour tortillas enclose a wonderful melange of fresh raw veggies and hummus for a tender wrap experience that makes a great picnic or lunchbox offering, snack, or appetizer.

INGREDIENTS:

6 large flour tortillas
1/4 small head red cabbage, shredded
1/4 bunch spinach, chopped
1 yam, shredded
1 zucchini, shredded
1 cup hummus (store-bought works fine)

METHOD:

1. Warm the tortillas in a microwave, grill top, or oven.

2. Place 1/6 of the ingredients in each tortilla.

3. Roll up burrito-style, then cut in half on a slight diagonal.





Classic Cheese Frittata – serves 4

11 02 2006

INGREDIENTS

* 2 tablespoons extra-virgin olive oil
* 1 garlic clove, crushed
* 3 large eggs, beaten well
* Salt and freshly ground black pepper, to taste
* 1/3 cup grated mozzarella cheese
* 1/3 cup fresh ricotta cheese, well drained and crumbled
* 1/3 cup grated mild cheddar or Gruyere, whichever your family prefers
* 1 tablespoon finely chopped fresh parsley leaves


METHOD

1. Preheat the broiler.

2. Heat the olive oil in a 10-inch ovenproof skillet over medium heat. Add garlic and cook until garlic begins to brown slightly, then remove it and save for another use.

3. Add beaten eggs to the garlic-flavored oil in skillet and season with salt and pepper to taste. Sprinkle cheeses evenly over top and place under broiler for about 3 minutes, until cheeses are melted and eggs are lightly browned.

4. Sprinkle with parsley, cut frittata into wedges, and serve immediately.

note: You start the frittata on the stove, but you finish it under the broiler: no flipping or folding required. Bring it straight to the table in the skillet you cooked it in, a quick and easy–but very fancy-looking–way to celebrate the season. This classic version calls for a little chopped fresh parsley along with creamy mild cheese and eggs, and it contains heart-healthy olive oil, too.





Mandarin Orange with Crabmeat Salad and Apple Emulsion – serves 10

17 01 2006

Recipe from ‘todayonline.com’.





Chawamushi (Japanese Steamed Egg Custard)

22 11 2005

INGREDIENTS:
3 eggs, beaten.
4 Shiitake mushrooms, score a cross on top of the cap.
4 Tiger prawns, deveined and cleaned.
1 chicken breast, diced.
1 fish fillet, diced.
4 Gingko biloba nuts (optional)

Seasoning:
2 cups water.
2 pinches of flour.
2 tsp Soy sauce (preferrably, japanese)
2 tsp Mirin (japanese cooking wine)


METHOD:
1. Beat the eggs and seasoning together. Shift it in a cheese cloth to make it smooth. Set aside to rest.
2. Divide the rest of the ingredients equally into 4 japanese/chinese tea cups (or any other suitable container). Pour the egg mixture into the 4 cups.
3. Steam for 15 minutes and serve.

Recipe courtesy of ma2e.