Posted on April 13, 2017 by cookwithkathy
1-1/4 cups fresh mixed berries, such as raspberries, red currants, or blueberries
2 teaspoons raspberry preserves
1 ounce semisweet chocolate, coarsely chopped
1 egg yolk
1-1/2 tablespoons superfine sugar, plus an extra 2 teaspoons (or the same quantity of granulated sugar processed in a food processor for 1 minute)
1 teaspoon vanilla paste or extract
2 egg whites
1 tablespoons unsalted butter
confectioners’ sugar, for dusting
- Put the berries and preserves into a saucepan and cook over medium heat for I minute, or until the berries start to puff up. Remove from the heat and put aside.
- Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
- Put the egg yolk, the 2 teaspoons of superfine sugar, and the vanilla into a bowl and mix together, then stir in the chocolate.
- In a clean, dry bowl, whisk the egg whites to stiff peaks, adding the remaining superfine sugar a little at a time. Fold one-quarter of the egg whites into the chocolate to loosen the mixture, then fold in the remaining whites.
- Melt the butter in a small 6-1/2-inch diameter flameproof nonstick skillet over medium heat, and meanwhile preheat the broiler to medium-high. Spoon the chocolate mixture into the skillet, making sure it is an even layer, and cook for 2-3 minutes, then place under the broiler for 1 minute, or until set, making sure it does not burn.
- Spoon the berry mixture over one half of the omelet. Fold the omelet over to enclose the filling, then dust with confectioners’ sugar. Serve immediately.
Use egg whites at room temperature to get the most volume when whisking.
Makes 1 serving.
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Posted on April 8, 2017 by cookwithkathy
12 large very thin slices jícama
1 large slightly firm but ripe avocado, peeled, pitted, and coarsely grated
1/3 cup diced slightly firm but ripe mango
1 tablespoon minced green onions
1 tablespoon shelled, unsalted pumpkin seeds
1 tablespoon chili verde (green salsa) (lowest sodium available)
grated lime zest (from 1 or 2 medium limes)
- Using a round cookie cutter, cut a 2-inch round from each slice of jicama.
- In a small bowl, stir together the avocado, mango, green onions, pumpkin seeds, and chili verde until well combined. Top the jicama slices with the avocado mixture. Sprinkle with the lime zest.
Makes 12 servings.
Source: American Heart Association
Filed under: Appetizer, Fruit, Recipe Clipping, Vegetable | Comments Off on Appetizer with Avocado, Mango and Jicama
Posted on April 5, 2017 by cookwithkathy
4 Tbsp olive oil (extra virgin preferred, divided use)
15-20 peeled, raw, medium shrimp (rinsed, patted dry)
2 to 3 medium to large unpeeled zucchini, ends trimmed
1 medium avocado (peeled, pitted, cut)
1/4 cup fresh basil
2 Tbsp fresh lemon juice
2 medium garlic cloves
- In a large skillet, heat 2 tablespoons oil over medium heat, swirling to coat the bottom. Cook the shrimp for about 4 minutes, or until pink on the outside, stirring occasionally. Remove from the heat. Transfer the shrimp to a large bowl. Cover to keep warm. Wipe the skillet with paper towels.
- Put the zucchini on a cutting board. Using a spiralizer, julienne peeler, or mandoline, make zoodles from the zucchini.
- In the same skillet, still over medium heat, heat the remaining 2 tablespoons oil, swirling to coat the bottom. Put the zoodles in the skillet.
- In a food processor, process the avocado, basil, lemon juice, and garlic until the mixture is smooth and creamy.
- Stir the sauce into the zoodles. Cook for about 3 to 4 minutes, or until the zoodles are tender and the sauce is heated through, stirring occasionally. Stir in the shrimp. Cook for 1 minute.
Makes 4 servings.
Source: American Heart Association
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Posted on April 4, 2017 by cookwithkathy
3 chile de arbol
2 tablespoons cumin seeds, toasted and ground
1 tablespoon freshly ground black pepper
1/2 cup coarse salt
1/2 cup light-brown sugar or cane sugar
1 piece (3-pound) pork belly
zest of 1 orange
1-1/4 cups freshly squeezed orange juice
2 sticks cinnamon
1/3 cup maple syrup
2 cups homemade or store-bought low-sodium chicken stock
- In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
- Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
- In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
- Preheat oven to 300ºF.
- Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2-1/2 hours.
- Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
- Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.
Makes 4 servings.
Source: Martha Stewart
Filed under: Fruit, Herb, Pork, Recipe Clipping, Roast | Comments Off on Martha Stewart’s Pork Belly with Sweet and Spicy Glaze
Posted on April 3, 2017 by cookwithkathy
1 lb beets. ends trimmed. chopped into chunks (about 5 beets)
1 tsp grapeseed, camellia or sunflower oil
1-1/4 cups light coconut milk
juice of 1/2 lime
3 Tbsp honey, divided
2 Tbsp fresh mint (optional)
2 tsp chopped fresh ginger
1 tsp cinnamon, divided
1/8 tsp salt
1 Tbsp coconut oil
1 cup rolled oats or quinoa flakes
1/3 cup unsalted pumpkin seeds
1/3 cup dried cranberries or dried cherries
3 cups plain Greek yogurt
- Preheat oven to 400ºF (200º).
- Place beets on baking sheet and toss with oil. Roast until tender, stirring once, about 35 minutes. Let beets cool.
- Place cooked beets in blender container along with coconut milk, lime juice, 2 Tbsp honey, mint (if using), ginger, 1/2 tsp cinnamon and salt. Blend until smooth. Chill mixture until needed.
- To make muesli, heat coconut oil and 1 Tbsp honey in skillet over medium heat until liquefied.
- Add rolled oats or quinoa flakes, pumpkin seeds, cranberries or cherries, 1/2 tsp cinnamon and a pinch of salt to skillet. Heat until grains are toasted, about 5 minutes, stirring frequently.
- Spread mixture on baking sheet or cutting board to cool.
- To serve, place about 1/2 cup yogurt in each serving bowl and stir in some beet puree. Top with muesli mixture.
Makes 6 servings.
Source: Sage magazine
Filed under: Breakfast, Fruit, Grain, Herb, Recipe Clipping, Yogurt | Tagged: Vegetarian | Comments Off on Vegetarian Breakfast Bowl with Beet, Yogurt and Crunchy Skillet Muesli