Thai green curry

Here's a quick and easy recipe for Thai Green Curry....add as much or as little curry paste as you like.

Hot foods induce sweating which is thought to naturally cool the body...great for these economically challenged times...save on air conditioning, sweat a little!

Thai Green Curry

3 oz skinless cubed chicken breasts per person or 3 oz shrimp.
Green curry paste to taste
1 can light coconut milk
1/2 cup water or chicken stock
Grated ginger to taste
Turmeric
Fish sauce to taste
Splenda to taste
Assorted vegetables for color and texture

Put green curry paste, ginger and turmeric in a medium pan along with the water or chicken stock. Stir for a few minutes on medium heat then add the coconut milk and the cubed chicken or shrimp. Simmer gently for about 10 minutes until the chicken or shrimp is cooked. Add the assorted veggies (I like red pepper strips, julienned carrots and brocoli for color)and cook for a bit. Taste the sauce and add fish sauce and Splenda to balance the flavors.

Serve with steamed rice.

Artery clogging goodness!

 

I know red meat has a bad rap but it's a great source of iron and zinc and, since I surgically remove any trace of fat from my meat, it's not the worst case of saturated fat (compare to some fast food nightmares that don't even fill you up
!).

This steak au poivre (steak in pepper corns to us non Frenchies) is simple to prepare and tastes wonderful.

Steak au Poivre

4-8 oz steaks (raw weight)
black peppercorns (crushed finely with a mortar and pestle, or in a ziploc bag using the base of a small skillet to crush)
lit barbeque

Take the steak from the fridge about 20 mins before you plan to cook it.

Sprinkle with sea salt and then place the crushed peppercorns on top of a piece of plastic wrap.
Place the steak on top of the peppercorns and pat in.

Place on hot barbeque and cook to your liking.

I served with cauliflower and barbequed sweet potato slices.

Yum!

Cod Veronique

This French recipe is traditionally made with sole (thin fillets) and heavy cream. However, I bought a ton of green grapes the other day so wanted to find a way to use some of them but wanted to make the sauce a little healthier...I also had no sole (ha ha!) so used cod instead....the photo doesn't do it justice but this dish tasted great!

Cod Veronique

Ingredients (Serves 4)
4 cod fillets (about 3 oz each)
1 bay leaf
1 finely chopped shallot
1 cup low sodium chicken broth
1/2 cup white wine
1/2 cup half and half
1 cup non fat/low fat natural yogurt (Greek if possible)
1 tbsp corn starch
25-30 green grapes cut in half

Add shallot, bay leaf, wine, cod and chicken broth to a shallow pan with a lid.
Bring to boil and simmer gently with the lid on until the cod is opaque.
Remove the fish to a plate with a slotted spoon and cover with foil to keep warm.
Strain the remaining liquid through a sieve and return to the pan.
Meanwhile, mix the cornstarch with the half and half and add to the pan along with the yogurt over a medium heat. Stir constantly until the mixture coats the back of a spoon then add the grapes and the fish and let warm through.

Serve with brown rice and quinoa (keen-wah) and a veggie....I used carrots for color.

Add some spice to your life!

Many cultures use spices to give their foods a particular flavor but spices are also thought to have antioxidant or anti inflammatory properties and none more so than those of India: turmeric, coriander, cumin, and ginger to name a few.

I came across this Caribbean-inspired recipe from Food and Wine and decided to play around with it a bit to make it a little healthier and perhaps a bit easier. Don't be put off by the banana in the sauce, it gives it texture and a little bit of sweetness. Also, don't be afraid of the spices...they add flavor not heat!


Caribbean Curried Chicken
(serves 4)
Ingredients

4 small skinless boneless chicken breasts cubed
2 large ripe bananas (not overripe) sliced
2 tbsps curry powder
1 teaspoon turmeric
2 teaspoons ground coriander
zest and juice of 1 lime
2 tbsps light margarine
1 cup water
salt and pepper to taste
Splenda to taste

optional: raisins soaked in water for 10 minutes, drained canned pineapple in juice.

Preheat oven to 450 F.
Puree banana, juice, zest, margarine, spices and about 1/4 cup water in a blender or food processor.
Place chicken cubes in an oven safe dish and cover with the sauce.
Cook in the oven for about 25-30 minutes or until a thermometer in the chicken registers 160F or the juices run clear.
If you want to sweeten the sauce a little bit add some Splenda and/or the raisins and chopped pineapple pieces. A little of the pineapple juice will also thin the sauce if necessary.
Decorate with some chopped parsley before serving.....

Serve with brown rice and some salad.

Chicken Piccata...easy peasy!

Here's a nice quick and healthy dish which makes it to the table in about 30 minutes..prep time included!

Here goes for the recipe:-

Easy Chicken Piccata (Serves 4)

2 boneless skinless chicken breasts pounded to 1/2" thickness and cut to make 4 pieces.
PAM spray or olive oil for cooking.
2 tbsps cornstarch (give or take).
Juice and zest of 2 lemons.
1/2 cup natural low fat yogurt (Greek if you can find it).
2 tbsps drained capers.
Lemon slices for garnish.
Salt and pepper to taste.

Heat a non stick skillet and add the olive oil or PAM spray.
Season the chicken to your liking then rub in the cornstarch.
Add the chicken to the hot pan and brown each side.
When internal temperature reaches 155F (or when juices run clear when poked) add the lemon juice, zest and natural yogurt to the pan and reduce the heat. Simmer the chicken, turning in the sauce to coat for 5-10 minutes then add the capers and lemon slices.

Serve with broccoli or other green vegetable.

Healthier Valentine's Day Treat

I have to say that I like chocolate as much as the next person but even I can only eat a small amount of the better quality, dark chocolate. I HATE Hershey's chocolate with a burning passion...it's like chewing on a bar of soap....and would rather go without than eat that particular brand. Sorry to all you Hershey lovers out there...it's just a personal preference.

Anyway, now I've finished venting about what I don't like, here's a recipe for something I do like.....and it's quick and easy and has antioxidant rich dark chocolate in it! I stole some of this recipe from Ellie Krieger, Food Network Nutritionist but added my own little twist to it.

If the fruit is a little too healthy you can always add some ladyfingers for dipping or..shock, horror....pound cake..

Chocolate fondue

1 banana
1 apple
1 (8-ounce) container strawberries, hulled
2 teaspoons orange juice
2 tsps grated orange zest
1/2 cup unsweetened natural cocoa powder
1/3 cup sugar
1/2 cup nonfat evaporated milk
1 teaspoon vanilla extract
1 tsp instant espresso powder (gives it a richer chocolate taste)
2 tbsps Kahlua or Tia Maria (optional)
2 ounces dark chocolate, (60 to 70 percent cocoa solids) finely chopped


Peel and cut the banana and core and slice the apple. Place the bananas slices, apple slices and strawberries in separate piles on a serving plate. Sprinkle the banana and apple slices with the orange juice and toss gently. Cover the fruit with plastic wrap and refrigerate while you make the fondue.
In a medium saucepan whisk together the cocoa powder, espresso powder, and sugar. Gradually pour in the evaporated milk and whisk well to make a paste. Place the saucepan over a low heat and cook, stirring constantly, until simmering. Remove from the heat and whisk in the vanilla and chocolate and stir until the chocolate is melted. Add the Kahlua if using. The mixture will thicken as it cools slightly. Transfer chocolate to a fondue pot, and keep warm. Serve with cut fruit for dipping.

Beet, apple & ginger salad

This is the easiest, freshest salad to make and to eat. The ginger really gives it some zing and helps wake up those tired old taste buds. The jewel-like hue also perks up a jaded palate...be careful not to drip the juice on any light colored clothing though! lol!

Just as an FYI, you will need a food processor with a shredding blade or a muscular right arm and a sturdy grater for this one!

Beet, apple & ginger salad

Ingredients

4 small raw beets peeled and halved
1 granny smith apple (I leave mine unpeeled for the fiber but you can peel it)cut into quarters
1 thumb sized knob of ginger peeled
Sherry vinegar to taste
Olive oil (optional)
Salt and pepper

Put the fine shredding blade into the food processor then drop the beets,apple and ginger into the tube one by one.
Spoon into a serving dish and add sherry vinegar, salt and pepper to taste. You can add a drizzle of EVOO if you wish but I like it without.

Keeps for about a week in the fridge.