Glazed Orange-Basil Chicken with Baked Yams and Wilted Spinach (Serves 4) | from Golden Door Cooks Light and Easy |
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Ingredients:
For the yams: For the spinach: |
Method:1. To prepare the chicken, mix the basil, orange zest, orange juice, mustard, salt, and black pepper (if using) in a shallow glass or ceramic dish. Place the chicken in the marinade and turn to coat; cover and refrigerate for 1 hour, turning once or twice. Meanwhile, to prepare the yams, preheat the oven to 350 degrees F. Scrub the yams, oil them, and bake for 50 minutes, or until fork-tender. 2. When you are ready to cook the chicken, preheat the broiler. Spray or grease a baking sheet with canola oil and set aside. Remove the chicken from the marinade, reserving the liquid. Place the chicken onto the prepared baking sheet and spoon the reserved marinade on top. Broil for 15 to 20 minutes, turning the chicken breast once, until the top of the chicken is golden brown and glazed. 3. Meanwhile, spray or grease a nonstick pan with olive oil and set it over medium-high heat. Add the spinach, stirring constantly with a wooden spoon for 2 to 3 minutes, or until wilted. Season with salt if desired. 4. To serve, slice each yam into 4 ½–inch rounds and place 3 rounds on each warm plate. Place a chicken breast half on each plate, spoon equal portions of spinach beside it, and serve. Note: Please use extra virgin olive oil instead of canola oil. |
Soy-and-Ginger-Glazed Salmon Steaks (Serves 4) | from Fast & Fresh by Marie Simmons |
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Ingredients:
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Method:1. Combine the soy sauce, ginger, garlic and sesame oil in a pie plate or on a platter. Add the salmon and turn to coat with the soy mixture. Marinate at room temperature for at 15 minutes, turning frequently and rubbing with the marinade, or cover and marinate in the refrigerator for 1 hour or more, turning occasionally. 2. Preheat the grill or broiler. Place the broiler rack about 4 inches from the heat source. 3. Grill or broil the salmon, basting with any marinade left in the dish, turning the salmon to brown both sides until the center looks opaque when tested with the tip of a knife, 6 to 8 minutes per side depending on the intensity of the heat. 4. Garnish with lime wedges, if using, and serve. |
Baby Bok Choy and Vegetable Stir Fry (Serves 4) | |
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Ingredients:
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Method:1. In a small bowl, mix the soy sauce, hoisin sauce, and vegetable stock. Heat the oil in a large pan. 2. Stir-fry the garlic and ginger for a minute, then add the bok choy, continuing to stir-fry for about 3 minutes. 3. Add the snow peas and mushrooms and stir-fry for another 4–5 minutes until just cooked. Pour in the sauce and gently mix until it has reduced slightly to coat the vegetables. |
Tempeh with Vegetable Stir Fry and Ginger Carrot Sauce (Serves 4-6) | from Chef Carlo Sorrano |
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Ingredients:
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Method:1. Puree the sauce ingredients in a blender and set aside. 2. Heat a wok or large pan over high heat and drizzle in 2 tablespoons of sesame oil. 3. Once the oil is sizzling hot, add the garlic, ginger, scallion, and tempeh and stir-fry until the tempeh turns golden brown on each side, about 3-5 minutes. 4. Remove from the heat and set aside. 5. Bring the same pan back up to heat, add a few more tablespoons of oil, and (when the oil is hot) add the broccoli, peppers, edamame, mushrooms, and shallot. If you like it spicy, add a pinch of red pepper flakes. 6. Stir fry for about 2-3 minutes or until the vegetables are barely cooked. You want them to have a bite (be al dente), so do not overcook. 7. Add the Chinese cabbage and stir-fry for 3 more minutes. 8. Add the tempeh and toss everything in the pan. 9. Add the sauce and mix all together. Serve over brown rice or brown rice noodles. |
Pesto Linguine with Lemon Zest, Sun-Dried Tomato, and Snow Peas (Serves 6) | from Cooking with the Seasons at Rancho La Puerta |
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Ingredients:
Tres Estrellas Pesto Linguine |
Method:1. In the bowl of a food processor, combine the basil, garlic, pine nuts, 2 tablespoons oil, and salt. Pulse to a smooth paste, scraping down the sides of the bowl frequently. 2. Bring 4 quarts of lightly salted water to a boil. Add the linguine and stir once to separate. Return to a boil and cook for 5 to 7 minutes. 3. While the linguine is cooking, heat the remaining teaspoon olive oil in a 10-inch sauté pan over medium heat. Add the onion, sun-dried tomatoes, and olives, and cook, stirring, for 1 minute. 4. Add fresh tomatoes and peas, and cook 1 minute more, stirring gently. 5. Drain the cooked pasta and toss immediately with the basil pesto. Add the vegetables and toss to combine. Divide the linguine among 6 warmed plates and, with a fine grater or Microplane, zest the lemon right onto the hot pasta. Note: Please use brown rice pasta. You may use ready made pesto |
Lebanese-style Lentils and Rice with Spinach (Serves 4) | from Golden Door Cooks Light and Easy |
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Ingredients:
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Method:1. Combine the lentils, rice, broth, bay leaf, and salt in a medium-size pot set over medium heat; bring to a simmer. Cook, partially covered, for 40 to 45 minutes, or until all the liquid has been absorbed and the lentils and rice are tender. Discard the bay leaf. 2. Meanwhile, heat the olive oil in a nonstick pan set over medium-high heat. Add the onions and sauté, stirring, for 5 to 8 minutes, or until golden brown. Spoon the onions into the lentils and rice; stir to blend. Stir in the allspice. Remove from the heat, cover, and keep warm. 3. Once you have finished the onions, place the spinach in the same pan and set it over medium-high heat. Cook, stirring, for about 2 to 3 minutes, or until the spinach is wilted. The spinach should be bright green and slightly moist. Drain off any excess liquid. 4. Place equal portions of lentils and brown rice into warmed bowls. Top each with sautéed spinach and a dollop of yoghurt. Serve immediately. |
Oven-roasted Shiitake Mushrooms and Roma Tomatoes (Serves 4) | from Chef Carlo Sorrano |
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Ingredients:
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Method:1. Toss all of the ingredients together gently. 2. Place in a roasting pan and put it into the oven for 15 minutes. |
Simmered Broccoli Rabe (Serves 4) | from Chef Carlo Sorrano |
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Ingredients:
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Method:1. In a large stock pot, bring the water to a simmer 2. Add the salt, and place the broccoli rabe in the water for about 8-10 minutes, or until tender. 2. Strain well, season to taste. |